KR20210126864A - Manufacturing method of lactic acid bacteria fermentation product for meal replacement and lactic acid bacteria fermentation product made thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a meal-replaceable lactic acid bacteria (LAB) fermentation product based on soymilk and rice paste and a LAB fermentation product manufactured thereby. According to the present invention, the LAB fermentation product provides a feeling of satiety, is easily digested, and is easy to swallow and consume due to increased viscosity, thereby being suitable for use as a meal replacement for the elderly or patients with reduced chewing and swallowing ability. In addition, the LAB fermentation product has a high content of functional ingredients such as active isoflavones, dietary fiber, GABA, free amino acids, and the like, has excellent antioxidant activity, and has the high content of formic acid which is known to have anti-obesity effects, thereby providing anti-obesity and anti-diabetic effects. The method comprises a soymilk manufacturing step, a mixing step, a sterilization and homogenization process, and a fermentation step.

Description

The manufacturing method of lactic acid bacteria fermentation product for meal replacement and lactic acid bacteria fermentation product for meal replacement accordingly

The present invention relates to a method for producing a meal replacement lactic acid bacteria fermented product based on soymilk and rice paste, and to a meal replacement lactic acid bacteria fermentation product according thereto.

Lactic acid bacteria (LAB) are industrially important microorganisms that are widely applied worldwide in the production of various fermented foods, including fermented dairy products such as cheese, fermented milk and lactic acid bacteria beverages. In particular, most of the fermented milk marketed in Korea can be said to be a representative food manufactured to facilitate ingestion of live lactic acid bacteria.

General yogurt is a type of fermented milk, and is manufactured by inoculating and fermenting milk with lactic acid bacteria. As it is known that lactic acid bacteria contained in yogurt can help intestinal health by making various B vitamins in the intestine and suppressing harmful bacteria that produce toxins in the intestine, consumption is rapidly increasing every year.

While lactic acid bacteria ingested through fermented milk, etc. promote the growth of useful bacteria in the intestine, it suppresses the proliferation of harmful bacteria and improves the balance of the intestinal flora so that the beneficial bacteria dominate, and as a result, ① prevention of intestinal infections and food poisoning, ② intestinal decay It has been found to have various physiological functions, such as inhibition, ③ prevention of constipation by promoting intestinal movement, ④ immunity increase, ⑤ carcinogenesis inhibition, and ⑥ production of B vitamins. Therefore, in Western countries such as Europe, yogurt, lactobacillus beverages, and live lactobacillus products in powder, granule and tablet form form the largest market as functional foods.

Recently, the advantages of plant lactic acid bacteria have been highlighted separately from lactic acid bacteria isolated from milk and cheese. Plant-based lactic acid bacteria are referred to as POLAB (Plant Originated Lactic Acid Bacteria) and are treated differently from general lactic acid bacteria. Plant lactic acid bacteria have more than 10 times more types than general animal lactic acid bacteria, and have excellent adaptability to external environments.

In the case of ingesting plant lactic acid bacteria with these characteristics, unlike animal lactic acid bacteria, it has a strong resistance to gastric acid, so the survival rate in the stomach is high, and there are many cases that reach the intestine alive. In addition, because it grows in a barren environment, the production capacity of various physiologically active substances is often excellent.

On the other hand, vegetarians can be classified in various ways according to their degree, Pesco-vegetarian, Lacto-ovo-vegetarian, Ovo-vegetarian, Lacto They are classified as Lacto-vegetarian and Vegan. In the case of vegans, people who are vegans do not consume eggs or dairy products, as well as meat, fish and shellfish, and do not consume lactic acid bacteria fermented products such as yogurt, which is manufactured using general milk.

Accordingly, there is a need to develop a lactic acid fermented product using grains as a main raw material and not containing milk at all, but with excellent taste and flavor, which has both increased sensory and functional properties.

On the other hand, in the prior art, in order to solve this problem, a method for producing a lactic acid bacteria fermented product using soybeans and rice germ as main raw materials as in Republic of Korea Patent Publication No. 10-2080843 has been devised, but the rice embryo is a rice germ from rice bran. Not only was it difficult to separate pure water, but also rancidity occurred rapidly due to the action of lipase and lipoxydase after rice milling, resulting in a grain odor unique to the rice germ, which resulted in low marketability.

The present inventors have studied to produce lactic acid bacteria fermented products using only vegetable raw materials such as soybeans and rice as main ingredients without using dairy products. The present invention was completed by confirming that it is possible to reproduce the rich taste and texture of dairy ingredients without using such as, and to produce a lactic acid bacterium fermented product with increased functionality and functionality.

KR 10-2080843 B

An object of the present invention is to have an anti-obesity and anti-diabetic effect, a feeling of satiety and good digestion, and easy intake, so that not only the general public but also the elderly or patients with reduced chewing ability and swallowing ability can easily consume a meal substitute It is to provide a method for producing a lactic acid bacteria fermented product.

In order to achieve the above object, the present invention comprises the steps of: (1) grinding soaked soybeans and then homogenizing them at 100 to 700 bar to prepare a high-pressure homogenized soymilk; (2) mixing 50 to 200 parts by weight of rice paste and 2 to 20 parts by weight of oligosaccharide with respect to 100 parts by weight of the high-pressure homogenized soymilk; (3) sterilizing and homogenizing the mixture; and (4) adding lactic acid bacteria to the homogenized mixture and then fermenting the mixture.

In addition, the present invention provides a lactic acid bacteria fermented product for meal replacement prepared according to the above method.

The lactic acid bacteria fermented product according to the present invention has a feeling of satiety and is easily digested, easy to swallow due to improved viscosity, and easy to consume. . In addition, the fermented lactic acid bacteria of the present invention has a high content of functional ingredients such as active isoflavones, dietary fiber, GABA, and free amino acids, has excellent antioxidant activity, and has a high content of formic acid, which is known to have anti-obesity effects, so it has anti-obesity and anti-obesity It is expected to have a diabetic effect.

1 is a schematic diagram for explaining a method of manufacturing a lactic acid bacteria fermented product for a meal according to an embodiment of the present invention.
2 is a schematic diagram for explaining a method for producing a high-pressure homogenized soymilk according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

One aspect of the present invention comprises the steps of (1) grinding the soaked soybeans and then homogenizing at 100 to 700 bar to prepare a high-pressure homogenized soymilk; (2) mixing 50 to 200 parts by weight of rice paste and 2 to 20 parts by weight of oligosaccharide with respect to 100 parts by weight of the high-pressure homogenized soymilk; (3) sterilizing and homogenizing the mixture; and (4) adding lactic acid bacteria to the homogenized mixture, followed by fermentation.

In the present invention, the term "fermented product" refers to a product that has undergone a fermentation process using lactic acid bacteria, and includes all of which solids are removed or not removed after fermentation, but it is preferable in terms of functionality that solids are not removed.

In the present invention, the term "lactic acid bacteria fermented" refers to materials fermented using lactic acid bacteria (lactic acid bacteria), and may be used interchangeably with "yogurt" or "yogurt". In addition, for the purpose of the present invention, the lactic acid bacteria fermentation product may be one that does not contain dairy products. The dairy product refers to food made by processing the milk of livestock, and includes milk, butter, cheese, condensed milk, powdered milk, and the like. It is characterized by manufacturing.

(1) Preparation of high-pressure homogenized soymilk

After grinding the soaked soybeans, it is homogenized at 100 to 700 bar to prepare a high-pressure homogenized soymilk.

According to the method for producing high-pressure homogenized soymilk, high-nutrition whole soybean milk can be obtained through the grinding step and high-pressure homogenization process of soybeans without separation and discharge of okara, unlike the conventional soymilk manufacturing process. have.

The beans may be soybeans or seoritae.

According to an embodiment of the present invention, the high-pressure homogenized soymilk is prepared by a) immersing soybeans in hot water at 60 to 90° C. for 1 to 10 minutes and then grinding to prepare a grinding solution; b) first homogenizing the grinding solution at 100 to 300 bar; And c) the second homogenization treatment at 500 to 700 bar of the homogenate; may be prepared by a method comprising (see FIG. 2).

When the two-step homogenization treatment step is performed as described above, the soybean particles are refined and the frequency of occurrence of large particles is reduced, as well as the average particle diameter of the particles is reduced, so that a uniformly fine homogenized particle distribution can be exhibited.

The high-pressure homogeneous soymilk of the present invention prepared as described above may have an average particle diameter of soymilk particles of 25 to 35 μm, preferably 25 to 30 μm.

The high-pressure homogenized soymilk prepared by the above method may have a solid content of 7% by weight or more, preferably 7 to 13% by weight, more preferably 7 to 11% by weight, more preferably 7 to 9% by weight, more Preferably more than 7% by weight and up to 8% by weight.

In addition, while the conventional soymilk has a viscosity of only 20 to 30 mPa·s, the high-pressure homogenized soymilk has a viscosity of 50 to 100 mPa·s, preferably 60 to 90 mPa·s, more preferably 60 to 80 mPa·s, more preferably 65 to 80 mPa·s, more preferably 70 to 80 mPa·s, still more preferably 75 to 80 mPa·s.

The high-pressure homogenized soymilk according to the present invention contains a large amount of nutrients such as fiber, lipid, and minerals that can be ingested from soybeans as there is no separate discharge of okara unlike conventional soymilk, and thus the solid content and viscosity is high When such high-pressure homogenized soymilk is used as a raw material for lactic acid bacteria fermented product as a substitute for milk, it is possible to produce lactic acid bacteria fermented product with a richer taste and body than when conventional soymilk is used.

(2) material mixing step

50 to 200 parts by weight of rice paste and 2 to 20 parts by weight of oligosaccharide are mixed with respect to 100 parts by weight of the high-pressure homogenized soymilk.

As described above, when the rice paste is mixed with the high-pressure homogenized soymilk and used as a fermentation substrate, it is preferable because the sensory and functional properties are increased compared to the case of using only the high-pressure homogenized soymilk.

The rice paste may be mixed in an amount of 50 to 200 parts by weight, preferably 70 to 150 parts by weight, more preferably 90 to 120 parts by weight based on 100 parts by weight of the high-pressure homogenized soymilk.

When the amount of the rice paste added is less than the lower limit, the content of functional ingredients in the product may be lowered, and the taste, flavor, and body feeling may be significantly reduced. There may be a problem in that the organic acid content is significantly lowered.

In the present invention, the rice is not particularly limited, but is preferably at least one high amylose rice selected from Dodam rice, Goami No. 2, Goami No. 3, and Goami No. 4.

In the present invention, the term "high amylose rice" refers to rice of a high amylose variety of japonica type, and refers to a functional rice variety in which the amylose component is increased to 25% or more. The high amylose rice has a dietary fiber content three times higher than that of ordinary rice and is composed of indigestible starch (resistance starch). 4 and Hoshiyutaka developed in Japan belong to this category. The term "low amylose rice" in contrast to high amylose rice refers to medium-glutinous rice in the art, and refers to a variety having an amylose content lower than that of general rice by 10%.

In the present invention, the term "resistance starch" has physiological activities, such as dietary fiber, which is different in structure from normal rice starch, so it is not digested in the small intestine and is fermented by microorganisms of the large intestine, which can help colon health by serving as food for colonic microorganisms. It refers to starch used as a material for prebiotics.

In the present invention, the high amylose rice is 10 to 15% by weight, preferably 12 to 14% by weight of resistant starch; 4 to 7% by weight, preferably 5 to 6% by weight of dietary fiber; and 40 to 45% by weight, preferably 41 to 44% by weight of amylose. will remain In addition, the case where the content of dietary fiber is within the above range is superior to the case where the digestibility and sensory properties are outside the above range.

On the other hand, in the case of the high amylose rice, it is difficult to ferment because the fermented strain is difficult to use as a fermentation source, and it is difficult to gelatinize compared to general rice, and has weak and hard swelling properties.

Accordingly, for using the high amylose rice as a fermentation substrate, the rice paste is steaming rice; adding α-amylase to the steamed rice; liquefying the α-amylase-added rice while stirring; and wet grinding the liquefied rice.

The steaming may be specifically steamed at 90 to 110° C. for 0.2 to 2 hours, more specifically, steaming at 100 to 110° C. for 1 hour. If the steaming is performed outside the above range, the added α-amylase, which will be described later, does not contain enough moisture to sufficiently saccharify the rice, or it may cause deterioration of quality such as browning due to excessive steaming.

The α-amylase may be added in an amount of 0.1 to 0.25 parts by weight, preferably 0.15 to 0.2 parts by weight, based on 100 parts by weight of the steamed rice.

The α-amylase is stable to heat and can be usefully used in the enzymatic treatment of rice. When the α-amylase is added below the lower limit, it may take a long time for the rice to liquefy to the desired level. There may be problems that may lead to poor quality.

The stirring and liquefaction step is a step of stirring so that the added α-amylase can sufficiently react with the steamed rice. Specifically, the stirring and liquefaction are carried out in a mixing tank at 50 to 100° C. for 1 to 3 hours, more specifically It can be liquefied with stirring at 60 to 80° C. for 2 hours. If stirring and liquefaction are performed under conditions outside of the above range, there may be a problem that the rice is not sufficiently liquefied or the quality of the product may be deteriorated due to excessive enzymatic reaction.

The wet grinding is wet grinding of liquefied rice, and has the advantage of shortening the manufacturing process because the raw material can be pulverized without a separate drying process compared to the conventional dry grinding. The wet pulverized rice may have an average particle diameter of 10 to 50 μm, preferably 50 μm or less. If the particle diameter of the pulverized rice is less than the lower limit, the time of the wet grinding step may increase, and if it exceeds the upper limit, the pulverized rice particles may be felt in the product and the texture may deteriorate.

When using high amylose rice as a raw material, the rice paste of the present invention has anti-obesity and anti-diabetic effects due to its high amylose content and resistant starch content. In addition, it is possible to suppress a sudden rise in blood sugar level (glucose) and maintain a feeling of satiety, thereby suppressing a feeling of hunger occurring in a state of low blood sugar.

On the other hand, the addition of the oligosaccharide is to increase the growth of lactic acid bacteria and enhance the product value to make it a high-grade material.

In the present invention, the oligosaccharide may be at least one selected from fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, inuloligosaccharide, galactooligosaccharide, chitooligosaccharide and xylooligosaccharide, fructooligosaccharide or isomaltooligosaccharide desirable.

The oligosaccharide may be mixed in an amount of 2 to 20 parts by weight, preferably 5 to 15 parts by weight, based on 100 parts by weight of the high-pressure homogenized soymilk. When the oligosaccharide is included within the above range, the sweetness of the lactic acid bacteria fermentation product is excellent, and it is effective in promoting the growth of lactic acid bacteria.

(3) Sterilization and homogenization steps

The mixture is sterilized and homogenized.

The sterilization treatment is to prevent fermentation by other bacteria, and may be performed by heating at 90 to 140 ℃, preferably 100 to 130 ℃ for 10 to 100 minutes.

The homogenization treatment is to enhance the efficiency of fermentation, and may be performed at 100 to 200 bar. When the homogenization treatment is performed in the above pressure range, the surface area of the raw material particles increases, the viscosity becomes uniform, and the efficiency of fermentation can be further improved. In addition, it is possible to impart and maintain a soft texture by uniformizing the particle size of the lactic acid fermented product.

(4) lactic acid bacteria fermentation step

The homogenized mixture was inoculated with lactic acid bacteria and then fermented.

The fermentation may be performed over two steps. Specifically, the fermentation comprises the steps of primary fermentation with one or more lactic acid bacteria selected from the genus Leukonostok and the genus Lactobacillus; And Pediococcus genus, Bifidobacterium genus, Enterococcus genus, the step of secondary fermentation with one or more lactic acid bacteria selected from Streptococcus genus; may include a. Since all of the lactic acid bacteria used for fermentation in the present invention are Plant Originated Lactic Acid Bacteria (POLAB), they have excellent acid resistance and bile resistance. In addition, the present invention can be fermented using a single lactic acid bacteria, it is more preferable to ferment using two or more types of complex lactic acid bacteria. The reason for using complex lactic acid bacteria is that lactic acid bacteria have different fermentation mechanisms for each species, so through mutual complementation of each strain, it is possible to increase the metabolite content, especially the organic acid content, reduce the fermentation odor, and further increase the organoleptic properties. am.

The Leuconostoc genus lactic acid bacteria is Leuconostoc kimchii ( Leuconostoc kimchii ), Leuconostoc citreum ( Leuconostoc citreum ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ), Leuconostoc gasicomitatum ( Leuconostoc gasicomita ), and It may be at least one selected from Leuconostoc lactis.

The Lactobacillus genus lactic acid bacteria is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus sakei ( Lactobacillus sakei ) and Lactobacillus acidophilus ( Lactobacillus acidophilus ) can be selected from one or more days have.

The lactic acid bacteria of the genus Pediococcus may be at least one selected from among Pediococcus pentosaceus and Pediococcus acidilactici.

The lactic acid bacteria of the genus Bifidobacterium may be Bifidobacterium longum.

The Enterococcus genus lactic acid bacteria may be Enterococcus faecalis.

The lactic acid bacteria of the genus Streptococcus may be Streptococcus thermophilus.

In one embodiment of the present invention, the lactic acid bacteria for the primary fermentation are Leuconostoc kimchii ( Leuconostoc kimchii ), Leuconostoc citreum ( Leuconostoc citreum ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ), Leuconostoc thorns Comitatum ( Leuconostoc gasicomitatum ), Leuconostoc lactis ( Leuconostoc lactis ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus acidophilus ( Lactobacillus sakei ) and Lactobacillus sakei ( Lactobacillus acidophilus ) It may be one or more selected from, Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc mesenteroides ) It is preferable that it is a complex lactic acid bacteria containing. The lactic acid bacteria for the primary fermentation are kimchi lactic acid bacteria separated from kimchi, and can be said to be mesophilic lactic acid bacteria that actively grow lactic acid bacteria at 35° C. or less.

In addition, the amount of lactic acid bacteria for the inoculated primary fermentation is not particularly limited as long as the lactic acid bacteria can continue to grow by a known fermentation method, for example, the concentration of lactic acid bacteria is 1 × 10 ⁶ cfu / mL to 1 It can be inoculated so that it becomes ×10 ^{9 cfu/mL.} If the inoculum is less than the lower limit, the fermentation rate may be delayed, and if it exceeds the upper limit, economic utility is lowered. When the lactic acid bacteria for the primary fermentation are Lactobacillus plantarum and Leukonostok mecenteroides complex lactic acid bacteria, the Lactobacillus plantarum and Leuconostok mecenteroides are 1: 0.5 to 1.5 ratio (w / w ) may be mixed.

The primary fermentation is carried out at 20 to 35 °C, preferably at 20 to 34 °C, more preferably at 24 to 34 °C, more preferably at 28 to 32 °C, more preferably at 28 to 30 °C for 20 to 40 hours, Preferably, it may be fermented for 20 to 30 hours. If the primary fermentation temperature is less than the lower limit, the activity of lactic acid bacteria is lowered, and not only the fermentation rate is delayed, but also fermentation is difficult to be sufficiently performed. And there is a problem that the production of bacteriocin by lactic acid bacteria may increase.

In addition, the lactic acid bacteria for the secondary fermentation are Pediococcus pentosaceus ), Pediococcus acidilactici ), Bifidobacterium longum ( Bifidobacterium longum ), Enterococcus faecalis ( Enterococcus faecalis ) ) and Streptococcus thermophilus may be at least one selected from among Pediococcus acidilactici and Enterococcus faecalis . It is preferable that the complex lactic acid bacteria include. The lactic acid bacteria for the secondary fermentation of the present invention can be said to be thermophilic lactic acid bacteria in which the growth of lactic acid bacteria is active even at 35 ° C. or higher.

In addition, the amount of lactic acid bacteria for the inoculated secondary fermentation is not particularly limited as long as the lactic acid bacteria can continue to grow by a known fermentation method, for example, the concentration of lactic acid bacteria is 1 × 10 ⁶ cfu / mL to 1 It can be inoculated so that it becomes ×10 ^{9 cfu/mL.} If the inoculum is less than the lower limit, the fermentation rate may be delayed, and if it exceeds the upper limit, economic utility is lowered. When the lactic acid bacteria for the secondary fermentation are Pediococcus acidi lactisi and Enterococcus faecalis complex lactic acid bacteria, the Pediococcus acidilactici and Enterococcus faecalis are 1: 0.5 to 1.5 ratio (w/w ) may be mixed.

The secondary fermentation is performed at 35 to 45 °C, preferably 35 to 43 °C, more preferably 35 to 40 °C, more preferably 37 to 40 °C for 10 to 20 hours, preferably 10 to 15 hours. may be doing In this way, when lactic acid bacteria are fermented in a high temperature environment of 35 ℃ or higher, high amylose rice, which is not fermented well, can be easily fermented.

The lactic acid bacteria fermented product produced by the two-step fermentation method of the present invention has more increased functionality and functionality than the lactic acid bacteria fermented product produced by the single-step fermentation method.

In the present invention including the two-step fermentation process as described above, in the first fermentation step, various secondary metabolites are produced through the fermentation of kimchi lactic acid bacteria, and in the second fermentation step, the pH of the fermentation substrate and the Since the composition and the like are different from the fermentation substrate before the primary fermentation, the fermentation efficiency can be further increased, and more diverse metabolites can be produced. Therefore, even if it is fermented using the same fermentation substrate and fermented lactic acid bacteria, the fermentation product produced by the method of simultaneously inoculating and fermenting the necessary complex lactic acid bacteria from the beginning and the fermentation product produced by the two-step fermentation method of the present invention are different can do.

Another aspect of the present invention relates to a meal replacement lactic acid bacteria fermented product prepared according to the above method.

The fermented lactic acid bacteria for meal replacement may be prepared in any one form selected from yoghurt, whole tofu, pudding, porridge, sunsik, and soup.

The lactic acid bacteria fermented product of the present invention is easily digested, has an improved viscosity, and is easy to swallow, so it is suitable for use as a meal replacement for the elderly or patients with reduced chewing ability and swallowing ability. The fermented lactic acid bacteria of the present invention has a high content of functional ingredients such as active isoflavones, dietary fiber, GABA, and free amino acids, has excellent antioxidant activity, and has a high content of formic acid, which is known to have anti-obesity effects, so it has anti-obesity and anti-diabetic effects. It is expected that there will be

Hereinafter, the present invention will be described in more detail by way of Examples and the like, but the scope and content of the present invention may not be construed as being reduced or limited by the Examples below. In addition, based on the disclosure of the present invention including the following examples, it is clear that a person skilled in the art can easily practice the present invention for which no specific experimental results are presented, and such modifications and modifications are included in the attached patent. It goes without saying that they fall within the scope of the claims.

<Production Example>

Preparation Example: Preparation of high-pressure homogenized soymilk

1) Soybeans were selected, dried, and peeled by grinding and immersed in hot water at 75°C for 5 minutes. By discharging the immersion liquid, the remaining foreign matter was removed, and a certain amount of moisture was absorbed for easy grinding. The soaked soybeans were transferred to a chopper mill and wet crushed and stirred while adding 7 times the weight of purified water. It was confirmed that the average particle diameter of the grinding solution was 450 μm.

2) The soybean grinding liquid obtained in step 1) was first homogenized at a pressure of 200 bar in a high-pressure homogenizer (Homogenizer, Dong-A Homogenizer, China).

3) The first homogenate was subjected to secondary homogenization at a pressure of 600 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk. The average particle diameter of the prepared high-pressure homogenized soymilk was about 30 μm (see FIG. 2 ).

Control: common soymilk (isolated okara)

After carrying out the same procedure as in step 1) of Preparation Example to obtain a soybean grinding solution, it was placed in a centrifuge and centrifuged at 2000 rpm to remove okara. Soymilk from which okara has been removed was placed in a high-pressure homogenizer and homogenized at a pressure of 200 bar to prepare general soymilk.

Comparative Preparation Example 1: Homogenization twice at a pressure of 200 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was subjected to primary and secondary homogenization at a pressure of 200 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

Comparative Preparation Example 2: Homogenization twice at a pressure of 600 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was subjected to primary and secondary homogenization at a pressure of 600 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

Comparative Preparation Example 3: Homogenization treatment once at a pressure of 200 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was homogenized once at a pressure of 200 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

Comparative Preparation Example 4: Homogenization treatment once at a pressure of 600 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was homogenized once at a pressure of 600 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

Comparative Preparation Example 5: Homogenization treatment once at a pressure of 1,500 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was homogenized once at a pressure of 1,500 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

<Example of preliminary test>

Experimental method

(1) Measurement of average particle size: The particle size of the sample was measured with a particle size analyzer (Mastersizer 2000, Malvern Co.). The particle size analyzer is a device that analyzes the particle size of various types of particles, such as dry or wet, using the principle of laser diffraction, and can measure a particle size in a wide range of typically 0.02 μm to 2,000 μm.

(2) Viscosity measurement: The viscosity of the sample was measured with a B-type viscometer (BL, TOKI SANGYO Co., Japan) at 25°C.

(3) Measurement of acidity and pH: The acidity of the sample was converted to acetic acid (%, w/v) after neutralization titration using 0.1 N NaOH, and the pH was measured using a pH meter (Metrohm 691, Metrohm. UK Ltd., Herisau, Switzerland). ) was measured.

(4) Dietary fiber content measurement: The total dietary fiber content in the sample is determined by Food Standards Notice No. 2019-89 (2019.10.14) (No. 8. General Test Method > 2. Food Ingredients Test Method > 2.1 General Component Test Method > 2.1 .4 Carbohydrates > 2.1.4.3 Dietary fiber) - A. It was measured using the enzyme-gravimetric method.

(5) Measurement of soluble solids content: The soluble solids content of the sample was measured with a saccharimeter (POCKET REFRACTOMETER PAL-1, ATAGO Co., Japan) after taking 1 mL of the sample with an automatic pipette at 25°C.

The average value measured three times in the same manner as above was obtained.

Preliminary Test Example 1: Characteristics of high-pressure homogenized soymilk

Preliminary Test Example 1-1: Particle size, viscosity, acidity, pH, dietary fiber content and soluble solid content of high-pressure homogenized soymilk

The particle size, viscosity, acidity, pH, dietary fiber content and soluble solids content of soymilk according to Preparation Examples and Comparative Preparation Examples of the present invention were measured according to the above experimental method and are shown in Tables 1 and 2 below. In this case, as a control, a general soymilk obtained by separating and discharging okara was used.

Particle size, viscosity and dietary fiber content of high-pressure homogenized soymilk division Average particle diameter (㎛) Viscosity (mPa s) Dietary fiber content (g/100g) control 141.21 25.6 1.1 manufacturing example 30.04 70.4 2.7 Comparative Preparation Example 1 85.57 62.1 2.4 Comparative Preparation Example 2 28.45 118.2 2.9 Comparative Preparation Example 3 102.13 60.8 2.1 Comparative Preparation Example 4 60.24 80.3 2.3 Comparative Preparation Example 5 25.92 107.5 2.8

Looking at Table 1, the general soymilk of the control group prepared by separating okara according to the existing manufacturing method has a very large average particle diameter as well as a very low viscosity, which is not suitable as a raw material for the fermented product of lactic acid bacteria of the present invention. that can be checked

In addition, the soymilk of Preparation Example according to the present invention had particle size and viscosity compared to the soymilk of Comparative Preparation Example prepared by varying the homogenization pressure and number of homogenization treatments.

Acidity, pH, and soluble solid content of high-pressure homogenized soymilk division Acidity (%) pH Soluble solids content (% by weight) Control 1 0.26 6.64 7.0 manufacturing example 0.25 6.69 7.1 Comparative Preparation Example 1 0.25 6.67 7.0 Comparative Preparation Example 2 0.26 6.65 7.0 Comparative Preparation Example 3 0.25 6.66 7.0 Comparative Preparation Example 4 0.25 6.67 7.1 Comparative Preparation Example 5 0.25 6.68 7.1

Test Example 1-2: Sensory evaluation of high-pressure homogenized soymilk

Table 3 below shows the results of sensory evaluation of soymilk prepared according to Preparation Examples and Comparative Preparation Examples of the present invention.

The sensory evaluation was composed of a panel of 40 male and female students from Kunsan University who had been trained in sensory evaluation, and a 9-point scale method (9=very like; 8=like; 7=somewhat good; 6=slightly good; 5 = Neither like nor dislike; 4 = Somewhat dislike; 3 = Somewhat dislike; 2 = Dislike; 1 = Dislike very much). and the multiple range test (DMR-test; Duncan multiple range test) was used to verify significance at the significance level p<0.05.

[Evaluation items]

-Appearance: When viewed with the naked eye, the color of the composition is evaluated comprehensively by looking at the degree of dark and light color and the degree of thickness.

-Taste: Comprehensive evaluation of the taste (rich taste, savory taste, clean taste, residual feeling in the mouth, sweet taste, salty taste, etc.) of the composition felt by the palate

-Fragrance: Comprehensive evaluation of the strong, light, and good degree of fragrance felt from the composition when perceived by the sense of smell

-Body feeling: Evaluate the thickness and thinness of the composition felt in the mouth

division Exterior taste incense Body (throat) Comprehensive symbology control 5.2 5.5 5.3 5.0 5.2 manufacturing example 5.8 6.2 6.1 5.9 6.2 Comparative Preparation Example 1 5.7 5.7 6.0 5.3 5.6 Comparative Preparation Example 2 5.1 5.8 5.7 4.6 5.2 Comparative Preparation Example 3 5.6 5.6 5.8 5.2 5.7 Comparative Preparation Example 4 5.7 5.8 6.0 5.8 5.8 Comparative Preparation Example 5 5.0 5.7 5.6 4.8 5.3

Looking at Table 3 above, the general soymilk of the control group prepared by separating okara according to the existing manufacturing method had large particles, leaving a residual feeling in the mouth and chewing, the particles had a rough feeling, and the viscosity was low and the body was As a result, the overall preference was low. In addition, Comparative Preparation Example 1, Comparative Preparation Example 3, and Comparative Preparation Example 4 had adequate viscosity, but a residual feeling in the mouth remained due to the large particles, resulting in lower overall preference, and Comparative Preparation Example 2 and Comparative Preparation Example 5 had a particle size was appropriate, but the overall acceptability was lowered due to high viscosity and poor throat swallowing.

<Example>

Example: Preparation of lactic acid bacteria fermented product

(1) A high-pressure homogenized soymilk was prepared according to Preparation Example.

(2) 100 parts by weight of rice paste and 15 parts by weight of fructooligosaccharide were mixed with respect to 100 parts by weight of the high-pressure homogenized soymilk.

In order to prepare the rice paste, first, dodam rice was washed with water three times, then immersed in water for 4 hours, and then steamed at 100° C. for 1 hour. After adding 0.2 parts by weight of α-amylase with respect to 100 parts by weight of the steamed rice, the mixture was liquefied with stirring in a mixing tank set at 70° C. for 2 hours. The liquefied rice was wet-pulverized so that the particle diameter was 50 μm using a micro mill. The micro mill was a grinding method in the form of a blade cutting, and the raw material input ratio was set to 50% rice and 50% purified water.

(3) The mixture was sterilized (gelatinized, autoclaving) by heating at 121° C. for 60 minutes. Thereafter, the sterilized mixture was homogenized at a pressure of 150 bar.

(4) Lactobacillus plantarum and Leukonostok mecenteroides were mixed and inoculated at a weight ratio of 1:1 ^{to about 10 7} cfu/mL in the homogenized mixture, and then primary fermentation at 30° C. for 22 hours did.

In addition, Pediococcus acidilactisi and Enterococcus faecalis were mixed and inoculated in a weight ratio of 1:1 ^{to about 10 7} cfu/mL in the primary fermented product, followed by secondary fermentation at 38 ° C. for 12 hours. A lactic acid bacteria fermented product of the present invention was prepared.

Comparative Example 1: Use of general soymilk

The lactic acid bacteria fermented product was prepared in the same manner as in the Example, except that a normal soymilk (control group 1) was used instead of a high-pressure homogenized soymilk.

Comparative Example 2: Use of regular rice instead of Dodam rice

It was carried out in the same manner as in the Example, but using ordinary rice (white rice) instead of Dodam rice to prepare a lactic acid bacterium fermented product.

Comparative Example 3: Using rice porridge instead of rice paste

It was carried out in the same manner as in Example, but instead of rice paste, lactic acid bacteria fermented product was prepared using rice porridge (which is cooked by heating after mixing finely pulverized Dodam rice flour and water in a weight ratio of 1:3).

Comparative Example 4: Rice paste omitted

It was carried out in the same manner as in Example, but instead of omitting the rice paste, the amount of high-pressure homogenized soymilk was doubled to prepare a lactic acid bacterium fermented product.

Comparative Example 5: Performing only the primary fermentation

It was carried out in the same manner as in Example, but only the primary fermentation was performed and the lactic acid bacteria fermentation product was prepared by omitting the secondary fermentation step.

Comparative Example 6: Fermentation of primary fermentation and secondary fermentation at the same temperature

It was carried out in the same manner as in Example, but both the primary fermentation and the secondary fermentation were performed at 30° C. to prepare a lactic acid bacteria ferment.

Comparative Example 7: Only primary fermentation was performed using Lactobacillus plantarum

It was carried out in the same manner as in Example, except that only the primary fermentation was performed with a single strain using Lactobacillus plantarum and the secondary fermentation step was omitted to prepare a lactic acid bacterium ferment.

<Test Example>

Test Example 1. Component analysis of lactic acid bacteria fermented product

The content of functional ingredients contained in the lactic acid bacteria fermented products according to Examples and Comparative Examples of the present invention was measured and shown in Table 4 below.

At this time, the GABA content was quantitatively analyzed using HPLC, and the HPLC instrument and analysis conditions used for the analysis were as follows.

Column: Cosmosil 5C18-AR-II (4.6×250mm, Waters, Ireland)

Detecter: Uv-Vis Waters486 (Wavelength: 254nm)

Eluent: A: 1.4mM Sodium acetate/0.1% Triethylamine/6% Acetonitrile, B: 60% Acetonitrile

division active isoflavones
(mg/100g) Dietary Fiber
(g/100g) GABA
(mg/100g) free amino acids
(g/100g) Example 14.24 21.31 14.63 2.56 Comparative Example 1 4.67 17.24 7.44 1.55 Comparative Example 2 13.35 7.13 6.32 2.33 Comparative Example 3 12.12 18.62 7.74 2.22 Comparative Example 4 19.33 4.74 9.65 3.29 Comparative Example 5 10.04 16.98 5.28 1.73 Comparative Example 6 12.25 17.78 10.76 2.21

Looking at Table 4, it can be seen that the lactic acid bacteria fermented product of Example has a significantly higher content of functional ingredients than the lactic acid bacteria fermented product of Comparative Example.

Test Example 2. Analysis of quality characteristics of fermented lactic acid bacteria

The quality characteristics of lactic acid bacteria fermented products according to Examples and Comparative Examples of the present invention were measured and shown in Table 5 below.

division pH Acidity (%) Soluble solids content (% by weight) Viscosity (mPa s) Example 3.69 0.88 16.23 522 Comparative Example 1 3.75 0.82 16.15 415 Comparative Example 2 3.52 0.94 16.57 554 Comparative Example 3 3.97 0.72 15.68 486 Comparative Example 4 4.02 0.57 10.12 208 Comparative Example 5 4.29 0.68 16.14 401 Comparative Example 6 3.94 0.76 16.19 457

Looking at Table 5, it was confirmed that the lactic acid bacteria fermented product of Example exhibited excellent growth of lactic acid bacteria from a decrease in pH and an increase in acidity, and in particular, the acidity was 0.8 or higher, suggesting that the preference was high due to the appropriate acidity. In addition, it has a high viscosity, so it is easy to eat with a spoon, and it seems to be easy to swallow when swallowed. Therefore, the fermented lactic acid bacteria of the present invention appears to be suitable for ingestion as a meal replacement.

The viscosity of 100% raw milk yogurt currently marketed in Japan or Korea is about 350 to 400 mPa·s, whereas the lactic acid bacteria fermented product of the above example has a viscosity of 500 mPa·s or more, so the viscosity is further improved. .

Test Example 3. Measurement of the number of viable lactic acid bacteria fermentation products

The lactic acid bacteria fermented products obtained in Examples and Comparative Examples were placed in tubes, respectively, and the number of lactic acid bacteria viable cells of the fermented product was measured, and the results are shown in Table 6 below.

For lactic acid bacteria, 1 mL of the sample was collected and diluted in sterile saline by the decimal dilution method, and then cultured at 37°C for 48 hours by plate culture using BCP agar medium. After that, the number of yellow colonies that appeared was measured and expressed as cfu (colony forming unit)/mL.

division Number of viable cells (cfu/mL) Example 1.71×10 ¹⁰ Comparative Example 1 4.12×10 ⁹ Comparative Example 2 3.65×10 ¹⁰ Comparative Example 3 2.98×10 ⁹ Comparative Example 4 5.26×10 ⁸ Comparative Example 5 1.68×10 ⁹ Comparative Example 6 5.68×10 ⁹

Test Example 4. Measurement of organic acid content of lactic acid bacteria fermented product

The lactic acid bacteria fermented products obtained in Examples and Comparative Examples were placed in tubes, respectively, and the organic acid content of the fermented products was measured, and the results are shown in Table 7 below.

division lactic acid acetic acid formic acid Content (mg/L) dry weight % Content (mg/L) dry weight % Content (mg/L) dry weight % Example 9845.28 0.9845 750.66 0.0751 289.43 0.0289 Comparative Example 1 8212.22 0.8212 642.17 0.0642 201.05 0.0201 Comparative Example 2 8501.14 0.8502 678.52 0.0678 245.66 0.0246 Comparative Example 3 9012.61 0.9013 650.88 0.0651 221.52 0.0222 Comparative Example 4 5907.76 0.5908 1125.52 0.1126 303.45 0.0303 Comparative Example 5 3945.14 0.3945 531.60 0.0531 45.17 0.0045 Comparative Example 6 9125.35 0.9125 697.36 0.0697 240.15 0.0240 Comparative Example 7 3945.60 0.3946 531.35 0.0531 ND ND

Looking at Table 7, it can be seen that the fermented lactic acid bacteria of the present invention has a high organic acid content, and in particular, the content of formic acid, which is known to have anti-obesity effect, is significantly increased.

On the other hand, in the case of Comparative Example 7 prepared by performing only the primary fermentation with a single strain using Lactobacillus plantarum, formic acid was not produced.

Test Example 5. Antioxidant activity of lactic acid bacteria fermented product

The lactic acid bacteria fermented products obtained in Examples and Comparative Examples were placed in tubes, respectively, and the DPPH radical scavenging ability was measured in order to analyze the antioxidant activity of each fermented product, and the results are shown in Table 8 below.

The DPPH radical scavenging ability was determined by adding 160 μl of a DPPH solution dissolved at a concentration of 0.4 mM in methanol and 40 μl of each sample according to Examples and Comparative Examples, leaving it in the dark for 30 minutes, and then using a microplate reader (VERSAmax, Molecular Device, CA). , USA) was used to measure the absorbance at 515 nm. Ascorbic acid (Sigma, USA) was used as a control.

division DPPH radical scavenging ability (%) Example 43.68 Comparative Example 1 31.73 Comparative Example 2 33.87 Comparative Example 3 38.42 Comparative Example 4 35.89 Comparative Example 5 31.47 Comparative Example 6 37.16

Looking at Table 8, it can be seen that the antioxidant activity of the fermented lactic acid bacteria of the present invention is remarkably high.

Test Example 6. Sensory evaluation of lactic acid bacteria fermented product

The sensory evaluation of the lactic acid bacteria fermentation products according to the above Examples and Comparative Examples was performed.

The panel consisted of 50 male and female students from Kunsan University, and a preference test was performed according to the 9-point scale method (minimum 1 point, maximum 9 points). The significance was verified at the significance level p<0.05 by the Duncan multiple range test).

The measurement and evaluation results are shown in Table 9 below.

division zest incense fresh taste Body (throat) overall sign Example 7.3 7.4 7.5 7.1 7.4 Comparative Example 1 6.9 7.2 7.2 6.4 6.7 Comparative Example 2 7.2 7.4 7.6 7.0 7.4 Comparative Example 3 6.8 7.0 6.6 6.4 6.5 Comparative Example 4 5.1 5.7 5.2 5.0 5.3 Comparative Example 5 6.1 6.7 6.8 6.4 6.5 Comparative Example 6 6.8 7.0 7.1 6.8 6.9

As shown in Table 9, the lactic acid bacteria fermented product of Example obtained excellent scores in all items such as taste, aroma, and overall preference compared to Comparative Example.

On the other hand, in the case of Comparative Example 4 prepared by omitting the rice paste, compared to the lactic acid bacteria fermented product of Example, it was tasteless and had a bitter taste, and the viscosity was thin and the body quality was low.

Although the present invention has been described as the above-mentioned preferred embodiment, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also intended that the appended claims cover such modifications and variations as fall within the scope of the present invention.

Claims (17)

(1) grinding the soaked soybeans and then homogenizing them at 100 to 700 bar to prepare a high-pressure homogenized soymilk;
(2) mixing 50 to 200 parts by weight of rice paste and 2 to 20 parts by weight of oligosaccharide with respect to 100 parts by weight of the high-pressure homogenized soymilk;
(3) sterilizing and homogenizing the mixture; and
(4) inoculating the lactic acid bacteria in the homogenized mixture, followed by fermentation; According to claim 1,
The bean is a method for producing a lactic acid bacteria fermented product for meal replacement, characterized in that the soybean or seoritae. According to claim 1,
The high-pressure homogenized soymilk in step (1) is a method for producing lactic acid bacteria fermented product for meal replacement, characterized in that it is prepared by a method comprising the following steps:
a) immersing beans in hot water at 60 to 90 ° C. for 1 to 10 minutes and then grinding to prepare a grinding solution;
b) first homogenizing the grinding solution at 100 to 300 bar; and
c) Secondary homogenization treatment of the homogenate at 500 to 700 bar. According to claim 1,
The high-pressure homogenized soymilk in step (1) has a solid content of 7 to 9% by weight. According to claim 1,
The method for producing a meal replacement lactic acid bacteria fermented product, characterized in that the high-pressure homogenized soymilk in step (1) has a viscosity of 60 to 80 mPa·s. According to claim 1,
The rice in step (2) is a method of manufacturing a lactic acid bacteria fermented product for meal replacement, characterized in that at least one high amylose rice selected from Dodam rice, Goami No. 2, Goami No. 3 and Goami No. 4. According to claim 1,
The rice paste in step (2) is a method for producing lactic acid bacteria fermented product for meal replacement, characterized in that it is prepared by a method comprising the following steps:
steaming rice; adding α-amylase to the steamed rice; liquefying the α-amylase-added rice while stirring; and wet grinding the liquefied rice. 8. The method of claim 7,
The α-amylase is a method for producing a lactic acid bacteria fermented product for a meal, characterized in that it is added in an amount of 0.1 to 0.25 parts by weight based on 100 parts by weight of the steamed rice. According to claim 1,
The oligosaccharide in step (2) is fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cello-oligosaccharide, inuloligosaccharide, galactooligosaccharide, chitooligosaccharide and xylo-oligosaccharide manufacturing method. According to claim 1,
The sterilization treatment in step (3) is a method for producing a meal replacement lactic acid bacteria fermented product, characterized in that it is performed by heating at 90 to 140 ℃ for 10 to 100 minutes. According to claim 1,
(3) Homogeneous treatment in step is a method for producing a meal replacement lactic acid bacteria fermented product, characterized in that performed at 100 to 200 bar. The method of claim 1, wherein the fermentation in step (3) is
Ryu Kawano Stock Kimchi children (Leuconostoc kimchii), current Kono Stock Sheet reum (Leuconostoc citreum), current Kono Stock mesen teroyi Death (Leuconostoc mesenteroides), current Kono Stock visible Komi Tatum (Leuconostoc gasicomitatum), current Kono Stock lactis (Leuconostoc lactis ) Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus acidophilus ( Lactobacillus acidophilus ) and Lactobacillus fermentum ( Lactobacillus fermentum ) After adding at least one lactic acid bacteria selected from Primary fermentation; and
Pediococcus pentosaceus ( Pediococcus pentosaceus ), Pediococcus acidilactici ( Pediococcus acidilactici ), Bifidobacterium longum ( Bifidobacterium longum ), Enterococcus faecalis ( Enterocococcus faecalis ) and Streptococcus thermophilus and Streptococcus thermophilus ( Streptococcus thermophilusecalis ) ) after the addition of one or more lactic acid bacteria selected from the step of secondary fermentation; Method for producing a meal replacement lactic acid bacteria fermented product, characterized in that it is carried out by a method comprising a. According to claim 1,
(3) Fermentation in step is leuconostoc mesenteroides ( Leuconostoc mesenteroides ) and Lactobacillus plantarum ( Lactobacillus plantarum ) After the addition of 20 to 35 ° C. for 20 to 40 hours, primary fermentation; and Enterococcus faecalis and Pediococcus acidilactici , followed by secondary fermentation at 35 to 45° C. for 10 to 15 hours. A method for producing fermented lactic acid bacteria as a meal replacement. According to claim 1,
The lactic acid bacteria is a method for producing a meal replacement lactic acid bacteria fermented product, characterized in that inoculated at a concentration ^{of 1 × 10 6} cfu / mL to 1 × 10 ^{9 cfu / mL.} According to claim 1,
The fermentation method for producing lactic acid bacteria for meal replacement, characterized in that carried out at 20 to 40 ℃. A fermented lactic acid bacteria for meal replacement prepared according to any one of claims 1 to 15. 17. The method of claim 16, wherein the fermented lactic acid bacteria for meal replacement is lactic acid bacteria for meal replacement, characterized in that it is prepared in any one form selected from yogurt, whole tofu, pudding, porridge, sunsik and soup.

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