KR20210051134A - Bean cheese using soybean milk and vegetable lactic acid bacteria, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing soybean cheese using soybean milk and vegetable lactic acid bacteria, which comprises the steps of: (a) manufacturing soybean milk; (b) forming curd by injecting vegetable lactic acid bacteria to the soybean milk; (c) cutting the formed curd into a plurality of pieces, and pressing and molding the cut curd to manufacture primary soybean cheese; and (d) aging the first soybean cheese to manufacture final soybean cheese. Accordingly, the method can manufacture a large quantity of soybean cheese with good flavor by using all the soybean ingredients and plant lactic acid bacteria with a good intestinal fixation rate.

Description

Bean cheese using soybean milk and vegetable lactic acid bacteria, and manufacturing method thereof

The present invention relates to soybean cheese using whole soybean milk and vegetable lactic acid bacteria and a method for producing the same.

Korean Patent Registration No. 1151725 (Registration Date: May 24, 2012, Title of Invention: Manufacturing method of Cheongguk Giguz using enzyme-treated soybeans as a raw material) is a method of manufacturing Cheonggukjang cheese made of soybeans, which includes the following steps: : (a) adding 0.05-1.0% by weight of the proteolytic enzyme flavozyme to soybean milk containing soybean powder, followed by enzymatic treatment at 30-70° C. for 5 minutes to 60 minutes; (b) preparing soybean cheese into non-fermentative tablets by heat coagulation by stirring while heating the soymilk treated with the enzyme in step (a); (c) After increasing the pH of the soybean cheese prepared in step (b) to a range of 7.0-7.2, Cheonggukjang cheese was prepared by fermenting rice straws containing Bacillus subtilis for 12 to 48 hours. The step of doing; And (d) adding at least one flavor enhancing ingredient selected from the group consisting of cinnamon, green tea, and herbs to the cheongguk apparatus prepared in step (c).

This prior art solves the problem of soybean cheese, which is the smell of soybeans and unpleasant odor during fermentation of cheonggukjang, and has improved quality and functionality compared to existing soybean cheese, and is developed as a cheese substitute food and convenient food by standardizing the manufacturing process of chungguk device. While claiming to be very likely, there was a fundamental problem with nutritional imbalances using only a part of soybean ingredients.

Republic of Korea Patent Registration No. 119149 (Registration Date: Oct. 5, 2012, Title of Invention: Vegetable Cheese and Its Manufacturing Method) is 5 to 94% by weight of rice protein, 5 to 90% by weight of soy protein, and 1 to 5% by weight of wheat protein. Mixing the prepared vegetable protein and purified water in a weight ratio of 1: 1 to 20, liquefying and homogenizing at 60 to 80°C under a pressure of 1,000 to 3,000 psi to obtain a vegetable protein homogenate; After cooling the temperature of the vegetable protein homogenate to 30 to 40°C, at least one protease selected from renin, pepsin, flavozyme, alcalase, and protamex was added 0.1 to 0.5% by weight of the vegetable protein. Decomposing for 1 to 12 hours to obtain a vegetable protein hydrolyzate; The above vegetable protein hydrolyzate is heated at 90 to 100°C for 1 to 5 minutes to deactivate the protease, and then a coagulant, a thickening agent and an emulsifier are added, wherein the coagulant is added 0.1% of the weight of the vegetable protein hydrolyzate. Adding 0.1% to 0.2% of the weight of the vegetable protein hydrolyzate as a thickener, and 0.1% of the weight of the vegetable protein hydrolyzate as an emulsifier and coagulating to obtain a coagulated product; Cutting the coagulated material to remove moisture and foreign matter, and then shaping to obtain a molded product; Disclosed is a method for producing vegetable cheese, comprising: salting the molded product in 10 to 30% by weight of salt water for 0.5 to 1 hour, washing, and then aging at a temperature of 8 to 12°C.

This prior art can provide excellent cheese in terms of taste and nutrition, because vegetable protein is separated and protein hydrolyzed with enzymes, but there is a disadvantage in that it is not possible to resolve nutritional imbalances by utilizing only the protein component of cereals.

An object of the present invention created to solve the above problems is to prepare soybean cheese using whole soybean milk and vegetable lactic acid bacteria, which can be mass-produced soybean cheese fermented using plant lactic acid bacteria with all components of soybean, which is a vegetable protein. There is a way to provide.

The object of the present invention is, (a) preparing whole soy milk; (b) forming a curd by inoculating the whole soybean milk with vegetable lactic acid bacteria; (c) cutting the formed curd into a plurality of pieces, pressing, and molding to prepare primary bean cheese; (d) It can be achieved by a method for producing soybean cheese using whole soybean oil and vegetable lactic acid bacteria comprising the step of aging the first soybean cheese to prepare the final soybean cheese.

Preferably, in the step (a) of the present invention, after cooling the whole soybean milk to 20 to 55°C, 0.1 to 15 parts by weight of vegetable lactic acid bacteria are inoculated with respect to 100 parts by weight of whole soybean oil, and allowed to stand for 0.5 to 36 hours to form a curd. However, the vegetable lactic acid bacteria is characterized in that at least one of Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus bulgaricus.

Preferably, in the step (b) of the present invention, with respect to 100 parts by weight of whole soybean oil, 0.1 to 0.3 parts by weight of the wild wild ginseng complex fermentation extract or 10 to 12 parts by weight of the wild vegetable extract is further added, but the wild wild ginseng complex fermented extract is (A) For 100 parts by weight of wild ginseng containing brain head, stem and leaves, 700 to 950 parts by weight of peeled deodeok, 50 to 70 parts by weight of dried fern, 2 to 15 parts by weight of calamansi powder and 70 to 130 parts by weight of white sugar Filling a part by weight into a sealed container, fermenting at 30 to 38° C. for 6 to 9 months, and filtering to prepare a first filtrate; (B) is prepared by mixing 450 to 700 parts by weight of purified water, 0.1 to 0.3 parts by weight of vitamin C, and 2.0 to 2.5 parts by weight of Manuka honey based on 100 parts by weight of the first filtrate, and the wild vegetable extract is (c) Comfrey 100 With respect to parts by weight, 5 to 7 parts by weight of panicle dung, 1 to 4 parts by weight of pickled garlic, 5 to 10 parts by weight of quiver leaves, 10 to 30 parts by weight of yam, dried in the shade for 3 to 5 days, then pulverized. Preparing wild greens powder; (D) mixing 30 to 45 parts by weight of the wild vegetable powder and 1 to 3 parts by weight of vitamin C based on 100 parts by weight of purified water, stirring for 10 to 14 hours, and filtering to prepare a mixture; (E) It is characterized in that it is prepared by mixing 3 to 7 parts by weight of olive oil, 10 to 15 parts by weight of mistletoe juice, and 0.01 to 0.1 parts by weight of sea salt based on 100 parts by weight of the mixed solution.

Preferably, the step (c) of the present invention is formed by compression after adding 1 to 3 parts by weight of vegetable powder or 1 to 2 parts by weight of fruit powder, based on 100 parts by weight of cut curd, and the step (d) The first bean cheese is inoculated with a fungus before aging, but the fungus is Penicillium camemberti, and the aging of the first soybean cheese is characterized in that it is 1 to 24 months at 7 to 15°C.

In addition, another object of the present invention can be achieved by the bean cheese prepared by any one of the above methods.

The present invention as described above has the effect of being able to mass-produce soybean cheese of good flavor and good quality by using all the ingredients of soybeans and vegetable lactic acid bacteria having a good intestinal fixation rate.

Hereinafter, it will be described with reference to an embodiment of the present invention.

1. Whole soy milk manufacturing

a. Bean washing and drying

Clean fresh beans at least once with purified water at 5 ~ 30℃ to remove foreign substances on the surface, but to prevent leakage of water-soluble nutrients, wash within 30 minutes and then dry with cold air at 10 ~ 30℃ or naturally Dry.

The raw beans used in this embodiment are not limited to a specific variety, and one specific variety may be used alone or a mixture of several varieties may be used.

b. smash

The dried green beans are pulverized to have a particle size of 80 ~ 170㎛ using a grinder. Here, the reason for maintaining the particle diameter at 80 ~ 170㎛ is to optimize the fermentation process described later.

c. Formulation and sterilization

Whole soy milk is prepared by boiling and sterilizing a soymilk solution in which 30 to 50 parts by weight of raw soybean flour is mixed at 90 to 120°C for 40 to 90 minutes with respect to 100 parts by weight of water.

2. Plant lactobacillus inoculation and curd formation

After cooling whole soybean oil (mixed solids) to 20 to 55°C, 0.1 to 15 parts by weight of vegetable lactic acid bacteria are inoculated with respect to 100 parts by weight of whole soy milk, and allowed to stand for 0.5 to 36 hours to form a curd.

The plant lactic acid bacteria of this embodiment are lactic acid bacteria that can reproduce even under conditions of high salinity or nutrient richness, and are found in kimchi, pickles, etc., and have strong acid resistance and bile resistance, so that the intestinal reach rate and fixability are higher than that of animal lactic acid bacteria. .

Here, this example is one or more of Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus bulgaricus, which are excellent in acid resistance and bile resistance among 200 kinds of plant lactic acid bacteria. Use.

Lactobacillus plantarum is a rod-shaped bacillus, gram-positive, and the optimum temperature for growth is 29 ~ 33℃ and slightly aerobic. In addition, Lactobacillus plantarum is separated from milk, cheese, butter, kefir, fermented sausage, fermented potatoes, grains, acidic dough for bread, chives such as pickles and kimchi, tomatoes, etc. As one of the most widely distributed lactic acid bacteria, it is a lactic acid bacteria that plays an important role in the fermentation of kimchi in Korea, and its salt tolerance is about 5.5%.

Lactobacillus brevis is characterized by non-motile and no gelatin liquefaction power, and fermentation of arabinose, xylose, glucose, fructose, galactose, maltose, etc., makes lactic acid. In addition, Lactobacillus brevis has an appropriate growth temperature of 30°C, and is separated from milk, cheese, chives, tomatoes, soil, compost, and acidic dough of bread. In particular, this bacteria, like Lactobacillus plantarum, is one of the lactic acid bacteria that play an important role in the late fermentation of kimchi in Korea, and is known to be helpful in enhancing human immune function.

Lactobacillus bulgaricus is one of several bacteria found in yogurt as Lactobacillus delbrueckii subspecies bulgaricus. It is a very important bacteria in the manufacture of dairy products. It is a feature. In particular, the optimum temperature for growth of this fungus is 40 to 50°C, and milk is coagulated at 37°C, but casein is not decomposed, whereas the production of acid is fastest among lactic acid bacteria and grows at 53°C. In addition, it ferments glucose, lactose, galactose, etc. well, and produces 2.7 to 3.7% of lactic acid, and is used as a lactic acid beverage and lactic acid production using milk as a raw material, as an intestinal tract agent, and as a leather decalcification agent, and prevents the production of lactose. By reducing it, it is helpful for patients with lactose intolerance.

In addition, in this example, 0.1 to 0.3 parts by weight of the fermented wild ginseng extract is further added to 100 parts by weight of whole soybean oil to aid in the activity of vegetable lactic acid bacteria, and is prepared by the following manufacturing process.

First, the wild ginseng complex fermentation extract is based on 100 parts by weight of wild ginseng containing brain head, stem and leaves, 700 to 950 parts by weight of peeled deodeok, 50 to 70 parts by weight of dried fern, 2 to 15 parts by weight of calamansi powder, and After filling 70 to 130 parts by weight of white sugar into a closed container, fermenting at 30 to 38°C for 6 to 9 months, filtering is performed to prepare a first filtrate.

Then, with respect to 100 parts by weight of the first filtrate, 450 to 700 parts by weight of purified water, 0.1 to 0.3 parts by weight of vitamin C, and 2.0 to 2.5 parts by weight of Manuka honey are mixed to prepare a final fermented wild ginseng extract.

Here, the peeled deodeok is to provide saponin components along with wild ginseng, and the dried bracken is to prevent the occurrence of harmful bacteria during the fermentation process. In addition, calamansi powder is provided to lower blood cholesterol levels.

In addition, vitamin C and Manuka honey are provided to prevent spoilage of the fermented wild ginseng extract. When the amount of Manuka honey is 1.8 parts by weight or less, the anti-corruption effect is insufficient, whereas when it is more than 3.0 parts by weight, allergies such as skin itching occur. Be careful, because the probability of becoming it rises rapidly.

In addition, in this example, 10 to 12 parts by weight of wild greens extract is further added to 100 parts by weight of whole soybean oil in order to improve the flavor of soybean cheese and reduce the tooth tooth (異臭), and is prepared by the following manufacturing process.

First, for 100 parts by weight of comfrey, the wild vegetable extract is steamed 5 to 7 parts by weight, 1 to 4 parts by weight of wild garlic, 5 to 10 parts by weight of arrowhead leaves, and 10 to 30 parts by weight of yakmomile, and then 3 in the shade. After drying for ~ 5 days, it is pulverized to prepare wild greens powder.

Then, with respect to 100 parts by weight of purified water, 30 to 45 parts by weight of wild vegetable powder and 1 to 3 parts by weight of vitamin C are mixed, stirred for 10 to 14 hours, and filtered to prepare a mixed solution.

Thereafter, with respect to 100 parts by weight of the mixed solution, 3 to 7 parts by weight of olive oil, 10 to 15 parts by weight of mistletoe juice, and 0.01 to 0.1 parts by weight of sea salt are mixed to prepare a final wild vegetable extract.

Comfrey is a perennial plant native to Europe, and it is an edible and medicinal plant that has a high growth rate and strong viability enough to grow new leaves quickly even if the leaves are cut off. In addition, the word "comfrey" means "cures the above diseases" and has a medicinal effect on anemia, heart disease, constipation, and acute urticaria, and has been reported to inhibit the proliferation of liver cancer cells. In particular, it prevents inflammation due to staphylococcus, relieves gastric ulcers or hyperacid symptoms when taken regularly, and has the effect of lowering cholesterol levels.

Bangji dung is a biennial herb of the family Chrysanthemum and is used for edible and medicinal purposes. In addition, branch dung is similar to thistle, but it has no thorns and is soft, widely distributed in Europe and Asia, and its bitter taste aids digestion. In particular, it is good for antipyretic, detoxification, insomnia, children, and empty hyungs, and has the effect of suppressing sudden change of cells, and all parts including flowers are used as medicinal materials.

Mountain garlic has a unique spicy taste like leek or dalrae, and it smells like garlic all over the roots, stems and leaves. In particular, it is used as a medicinal herb, which strengthens the stomach and is effective in indigestion, anthelmintic, diuretic, tonic, detoxification, tendon brain, and fatigue.

Olive oil is a vegetable oil obtained by directly compressing or extracting the flesh with the oil contained in the fruit of the olive tree. It is mainly produced in the Mediterranean basin where there is no relatively cool and cold winter. The fatty acid composition contains 65-85 unsaturated fatty acid, oleic acid. It is the most abundant in %, and palmitic acid is the most saturated fatty acid. In particular, oleuropein contained in olive oil is one of the polyphenols as an antioxidant component and, like antioxidant components such as green tea and wine, has the effect of removing harmful oxygen, which is the main cause of aging, heart disease, and cancer.

Mistletoe is a parasitic plant, and because it is green in all seasons, it is easily identified with the naked eye even in winter, and contains polysaccharides along with an immune enhancing substance called lectin. Dong-Euibogam says that it has the most powerful anti-cancer effect, saying,'It has good properties and is not poisonous, strengthens tendons, bones, blood veins, and skin, makes beard and eyebrows grow, and cures low back pain, swelling, and fever during pregnancy'. Known as.

3. Curd cutting, pressing and forming

After cutting the formed curd into a plurality of pieces, the mold is filled and then pressed to form the primary bean cheese.

Here, in order to improve the flavor of the final produced soybean cheese and prevent spoilage, 1 to 3 parts by weight of vegetable powder or 1 to 2 parts by weight of fruit powder may be added to 100 parts by weight of the cut curd, followed by compression and molding. .

Here, the vegetable powder includes powders of fruits and vegetables, narrow vegetables, root vegetables, and foliage vegetables.

In addition, the fruit powder is any one or more of strawberry, apple, pear, kiwi, melon, grape, tangerine, peach, banana, pineapple, cherry, pomegranate, blueberry, mango.

4. Ripening and final bean cheese manufacturing

The first bean cheese is aged to prepare the final bean cheese.

Mold can be inoculated on primary bean cheese before ripening. Here, the fungus to be inoculated is Penicillium camemberti, and provides a soft, buttery texture of the final produced bean cheese.

In addition, it can be aged after salting the first bean cheese.

Here, the aging of the primary bean cheese is 1 to 24 months at 7 to 15°C, and a long aging period is required to improve good flavor.

The present invention as described above has been described limited to one embodiment, but the embodiments are not limited thereto and modified based on the technical idea of the present invention, it is clear that all of the embodiments belong to the scope of the present invention.

Claims (5)

(a) preparing whole soy milk;
(b) forming a curd by inoculating the whole soybean milk with vegetable lactic acid bacteria;
(c) cutting the formed curd into a plurality of pieces, pressing, and molding to prepare primary bean cheese;
(d) a method for producing soybean cheese using whole soybean oil and vegetable lactic acid bacteria comprising the step of aging the first soybean cheese to prepare the final soybean cheese.
The method of claim 1,
In the step (a), after cooling the whole soybean milk to 20 to 55°C, 0.1 to 15 parts by weight of vegetable lactic acid bacteria are inoculated with respect to 100 parts by weight of whole soy milk, and allowed to stand for 0.5 to 36 hours to form a curd,
The plant lactic acid bacteria are Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus bulgaricus any one or more of the method for producing soybean cheese using whole soybean oil and vegetable lactic acid bacteria.
The method of claim 1,
In step (b),
With respect to 100 parts by weight of whole soybean oil, 0.1 to 0.3 parts by weight of the fermented wild ginseng extract or 10 to 12 parts by weight of the wild vegetable extract is further added,
The wild ginseng complex fermentation extract is (a) 700 to 950 parts by weight of peeled deodeok, 50 to 70 parts by weight of dried fern, 2 to 15 parts by weight of calamansi powder, based on 100 parts by weight of wild ginseng including brain head, stem and leaves. Filling 70 to 130 parts by weight of parts and white sugar into a sealed container, fermenting at 30 to 38° C. for 6 to 9 months, and filtering to prepare a first filtrate; (B) is prepared by mixing 450 to 700 parts by weight of purified water, 0.1 to 0.3 parts by weight of vitamin C, and 2.0 to 2.5 parts by weight of Manuka honey, based on 100 parts by weight of the first filtrate,
The wild greens extract is (c) 5 to 7 parts by weight of comfrey, 1 to 4 parts by weight of mountain garlic, 5 to 10 parts by weight of arrowroot leaves, 10 to 30 parts by weight of yakmomile, and shade after steaming (c) 100 parts by weight of comfrey. Drying for 3 to 5 days and then pulverizing to prepare wild greens powder; (D) mixing 30 to 45 parts by weight of the wild vegetable powder and 1 to 3 parts by weight of vitamin C based on 100 parts by weight of purified water, stirring for 10 to 14 hours, and filtering to prepare a mixture; (E) Preparation of soybean cheese using whole soybean oil and vegetable lactic acid bacteria, characterized in that it is prepared by mixing 3 to 7 parts by weight of olive oil, 10 to 15 parts by weight of mistletoe juice, and 0.01 to 0.1 parts by weight of sea salt based on 100 parts by weight of the mixed solution Way.
The method of claim 1,
In the step (c), 1 to 3 parts by weight of vegetable powder or 1 to 2 parts by weight of fruit powder are added to 100 parts by weight of the cut curd, followed by compression and molding,
In the step (d), the fungus is inoculated before the aging of the first bean cheese, the fungus is Pennychillium camemberti, and the aging of the first soybean cheese is 1 to 24 months at 7 to 15°C. Soybean cheese manufacturing method using whole soybean milk and vegetable lactic acid bacteria.
Bean cheese prepared by the method of any one of claims 1 to 4.