KR20230127427A - Plant-based soy yogurt manufacturing method and soybean kebab cheese manufacturing method using soy yogurt - Google Patents
Plant-based soy yogurt manufacturing method and soybean kebab cheese manufacturing method using soy yogurt Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/10—Enzymatic treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
Abstract
본 발명은 식물성 콩 요구르트 제조방법 및 콩 요구르트를 이용한 콩 크박치즈 제조방법에 관한 것으로, 보다 상세하게는 식물성이면서 지구촌 어디에서나 생산가능한 콩을 이용하여 비리지 않는 건강식 요구르트를 만들되, 제조과정에서 발생되는 부산물을 폐기처분하지 않고 전량 수거하여 취식가능하거나 음용할 수 있는 건강식품으로 전환시켜 폐기비용을 절감하고 다양한 영양분이 함유된 식품으로 재가공할 수 있도록 개선된 식물성 콩 요구르트 제조방법 및 콩 요구르트를 이용한 콩 크박치즈 제조방법에 관한 것이다.The present invention relates to a method for manufacturing vegetable soy yogurt and a method for manufacturing soybean cheese using soy yogurt. Improved vegetable soy yogurt manufacturing method and soybean cake using soy yogurt to reduce disposal costs and reprocess into food containing various nutrients by collecting the entire amount without disposal and converting it into edible or drinkable health food It's about cheese making.
Description
본 발명은 식물성 콩 요구르트 제조방법 및 콩 요구르트를 이용한 콩 크박치즈 제조방법에 관한 것으로, 보다 상세하게는 식물성이면서 지구촌 어디에서나 생산가능한 콩을 이용하여 비리지 않는 건강식 요구르트를 만들되, 제조과정에서 발생되는 부산물을 폐기처분하지 않고 전량 수거하여 취식가능하거나 음용할 수 있는 건강식품으로 전환시켜 폐기비용을 절감하고 다양한 영양분이 함유된 식품으로 재가공할 수 있도록 개선된 식물성 콩 요구르트 제조방법 및 콩 요구르트를 이용한 콩 크박치즈 제조방법에 관한 것이다.The present invention relates to a method for manufacturing vegetable soy yogurt and a method for manufacturing soybean cheese using soy yogurt. Improved vegetable soy yogurt manufacturing method and soybean cake using soy yogurt to reduce disposal costs and reprocess into food containing various nutrients by collecting the entire amount without disposal and converting it into edible or drinkable health food It's about cheese making.
유산균 발효 식품은 우유를 기본으로 하는 유가공품 위주의 제품이 주로 생산판매되고 있다.Lactic acid bacteria fermented foods are mainly produced and sold in dairy products based on milk.
대표적인 유산균 발효 식품으로는 요구르트를 들 수 있는데, 이는 우유과 농후발효유를 이용하여 만들어진다.A typical lactic acid bacteria fermented food may include yogurt, which is made using milk and concentrated fermented milk.
예컨대, 우유를 가열하여 살균한 후 적정온도로 냉각시킨 상태에서 농후발효유를 넣고 섞은 다음, 혼합액을 용기에 붓고 밀봉한 채 38-40℃의 온도로 8-10시간 정도 발효시키고, 발효 후 냉장실에서 24시간 숙성하게 되면 대표적인 유산균 발효 식품인 요구르트를 얻을 수 있다.For example, after heating and sterilizing milk, adding concentrated fermented milk in a state of cooling to an appropriate temperature and mixing, pouring the mixture into a container, sealing it and fermenting it at a temperature of 38-40 ° C for 8-10 hours, and after fermentation, in a refrigerator When aged for 24 hours, yogurt, a representative lactic acid bacteria fermented food, can be obtained.
그런데, 항생제를 많이 사용하는 사료를 먹고 자란 동물의 젖인 우유와 농후발효유를 섞어 만든 요구르트는 미량이나마 인체에 좋지 않은 영향을 미칠 수 있다.By the way, yogurt made by mixing fermented milk with milk, which is the milk of animals that grew up eating feed that uses a lot of antibiotics, can have a bad effect on the human body, even in small amounts.
또한, 유제품의 경우에는 소화를 못시키는 사람이 많아 설사나 복통을 일으키는 경우도 있다.In addition, in the case of dairy products, there are many people who are unable to digest them, which may cause diarrhea or abdominal pain.
뿐만 아니라, 유제품 가공에 따른 생산원가가 증가하므로 저소득층이 구매하기에는 다소 제품 가격이 높다는 단점도 있다.In addition, since the production cost increases due to the processing of dairy products, there is a disadvantage that the product price is somewhat high for low-income people to purchase.
또한, 유제품은 동물의 젖을 사용해야 하므로 지구촌 어디에서나 생산가능하지 않고 특정 지역에 한정되는 단점도 있다.In addition, since dairy products must use animal milk, they cannot be produced anywhere in the world and are limited to specific regions.
본 발명은 상술한 바와 같은 종래 기술상의 제반 문제점들을 감안하여 이를 해결하고자 창출된 것으로, 식물성이면서 지구촌 어디에서나 생산가능한 콩을 이용하여 비리지 않는 건강식 요구르트를 만들되, 제조과정에서 발생되는 부산물을 폐기처분하지 않고 전량 수거하여 취식가능하거나 음용할 수 있는 건강식품으로 전환시켜 폐기비용을 절감하고 다양한 영양분이 함유된 식품으로 재가공할 수 있도록 개선된 식물성 콩 요구르트 제조방법 및 콩 요구르트를 이용한 콩 크박치즈 제조방법을 제공함에 그 주된 목적이 있다.The present invention was created to solve these problems in view of the various problems in the prior art as described above, and makes non-irritating healthy yogurt using soybeans that are vegetable and can be produced anywhere in the global village, but do not dispose of by-products generated in the manufacturing process. An improved vegetable soybean yogurt manufacturing method and soybean yogurt manufacturing method of soybean yogurt that can be reprocessed into food containing various nutrients and reduced disposal costs by collecting the entire amount without food and converting it into edible or drinkable health food Its main purpose is to provide
본 발명은 상기한 목적을 달성하기 위한 수단으로, 콩을 정제수에 24시간 담궈 불리는 제1단계; 물에 불린 콩을 삶아 멸균함과 동시에 콩 비린내를 제거하는 제2단계; 제2단계 후 멸균된 콩을 분쇄하여 콩물을 만드는 제3단계; 콩물이 만들어지면, 40℃에서 콩물 100중량부에 대해 치즈청국장으로 만든 크박치즈 1중량부를 종균으로 사용하여 8시간 동안 발효시키는 제4단계; 발효가 진행되면, 발효가 종료되기 30분전에 치즈청국장 가루를 콩물 100중량부에 대해 1중량부 더 배합하여 발효를 종료시키는 제5단계; 발효가 완료되면 콩물 100중량부를 기준으로 매실효소 15중량부, 땅콩가루 1중량부, 발효된 매실가루 1중량부, 아마씨유 1중량부, 들깨볶은가루 1중량부, 신선초즙 1중량부, 케일즙 1중량부를 배합하여 콩 요구르트를 만드는 제6단계;를 포함하는 것을 특징으로 하는 식물성 콩 요구르트 제조방법을 제공한다.The present invention is a means for achieving the above object, a first step called soaking beans in purified water for 24 hours; A second step of boiling and sterilizing the beans soaked in water and removing the fishy smell of the beans; A third step of making soybean water by grinding the sterilized soybeans after the second step; When the soybean water is made, a fourth step of fermenting at 40 ° C. for 8 hours using 1 part by weight of kbak cheese made from cheese cheonggukjang as a spawn for 100 parts by weight of soybean water; When fermentation proceeds, a fifth step of terminating fermentation by further blending 1 part by weight of cheese cheonggukjang powder with respect to 100 parts by weight of soybean water 30 minutes before fermentation ends; When fermentation is complete, based on 100 parts by weight of soybean water, 15 parts by weight of plum enzyme, 1 part by weight of peanut powder, 1 part by weight of fermented plum powder, 1 part by weight of flaxseed oil, 1 part by weight of roasted perilla powder, 1 part by weight of fresh vinegar, kale It provides a method for producing vegetable soybean yogurt comprising the; sixth step of making soybean yogurt by blending 1 part by weight of juice.
이때, 상기에서 제조된 콩 요구르트를 10℃ 미만에서 24시간 건조시켜 함수율이 20% 이하가 되도록 하여 치즈화시킨 것을 특징으로 하는 콩 요구르트를 이용한 콩 크박치즈 제조방법도 제공한다.At this time, there is also provided a method for producing soybean cheese using soybean yogurt, characterized in that the soybean yogurt prepared above is dried at less than 10 ° C. for 24 hours to make the moisture content less than 20% and made into cheese.
본 발명에 따르면, 다음과 같은 효과를 얻을 수 있다.According to the present invention, the following effects can be obtained.
첫째, 오염되지 않은 정직한 식물성 최고급 영양식품을 제공할 수 있다.First, it is possible to provide the highest quality, uncontaminated, honest vegetable nutritional food.
둘째, 미생물 프로바이오틱스가 3종 이상 존재하여 건강 증진에 기여한다.Second, three or more types of microbial probiotics exist, contributing to health promotion.
셋째, 값이 저렴하여 소비층을 확장할 수 있다.Third, the price is cheap, so the consumer group can be expanded.
넷째, 시식 후 빠른 시간내에 변비, 설사, 복통을 억제하는데 기여하고, 소화흡수, 면역증강, 항암, 아토피 개선, 쾌변유도, 비만억제, 혈당 혈압 조절에 기여할 수 있다.Fourth, it can contribute to suppressing constipation, diarrhea, and abdominal pain within a short time after tasting, and can contribute to digestion and absorption, immunity enhancement, anticancer, atopic improvement, induction of pleasant stools, obesity suppression, and blood sugar and blood pressure control.
다섯째, 유산균수를 증대시켜 위산에 의해 소멸되고도 남아 장까지 가는 양을 늘림으로써 장 운동 개선에 기여한다.Fifth, by increasing the number of lactic acid bacteria, it contributes to improving intestinal motility by increasing the amount that remains to go to the intestine even after it is eliminated by stomach acid.
여섯째, 제조과정에서 발생되는 유청과 비지를 비용을 들여 폐기할 필요없이 이를 활용하여 2차 건강식품으로 재탄생시킬 수 있다.Sixth, whey and okara generated in the manufacturing process can be reborn as secondary health food by utilizing them without having to dispose of them at a cost.
이하에서는, 본 발명에 따른 바람직한 실시예를 보다 상세하게 설명하기로 한다.Hereinafter, preferred embodiments according to the present invention will be described in more detail.
본 발명의 개념에 따른 실시예는 다양한 변경을 가할 수 있고 여러 가지 형태를 가질 수 있으므로, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경물, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Embodiments according to the concept of the present invention can be made various changes and can have various forms, so it should be understood to include all modifications, equivalents or substitutes included in the spirit and technical scope of the present invention.
본 발명자는 콩과 치즈의 접목을 위해 연구하던 중 콩의 효능을 증대시키는 발효식품이 청국장을 이용하여 크박치즈를 제조하는 방법에 대한 기술 개발을 완료한 바 있고, 이를 특허출원하여 특허 제10-1885886호(2018.07.31.) "치즈청국장을 이용한 발효식품 첨가용 크박치즈 제조방법"을 특허받은 바 있다.While researching for the grafting of soybeans and cheese, the present inventor has completed the development of technology for a method of manufacturing kvacu cheese using chungkukjang, a fermented food that increases the efficacy of soybeans, and filed a patent application for it. No. 1885886 (2018.07.31.) "Method for manufacturing kbak cheese for adding fermented food using cheese cheonggukjang" has been patented.
이후, 이 기술에 따라 제조된 크박치즈를 이용하여 천연 식물성 요구르트를 만들 수 있는 방법을 개발하기 위해 연구 매진하여 다음과 같은 기술을 확보할 수 있었다.Afterwards, research was conducted to develop a method for making natural vegetable yogurt using kbak cheese manufactured according to this technology, and the following technologies were obtained.
즉, 본 발명에 따른 식물성 콩 요구르트 제조방법은 콩을 깨끗한 물, 즉 정제수에 24시간 담그는 제1단계를 포함한다.That is, the vegetable soybean yogurt manufacturing method according to the present invention includes a first step of soaking soybeans in clean water, that is, purified water for 24 hours.
상기 제1단계는 콩을 불리면서 농약을 해독하고 이물질을 제거하는 단계이기도 하다.The first step is also a step of detoxifying pesticides and removing foreign substances while soaking beans.
그런 다음, 물에 불린 콩을 삶아 멸균함과 동시에 콩 비린내를 제거하는 제2단계를 거친다.Then, the soybeans soaked in water are boiled and sterilized, and the second step is performed to remove the fishy smell of the beans.
이 경우, 멸균은 전자선 또는 자외선(살균선) 조사방식으로 이루어질 수 있다. In this case, sterilization may be performed by electron beam or ultraviolet (sterilization) irradiation.
이어, 분쇄하여 콩물(두유)를 만드는 제3단계가 수행된다.Subsequently, a third step of grinding soybean water (soybean milk) is performed.
여기에서, 콩물(두유)는 동물의 젖인 우유와 대등한 기능을 수행하기 위한 것이다.Here, soybean water (soymilk) is intended to perform a function equivalent to that of animal milk.
콩물이 만들어지면, 40℃에서 콩물 100중량부에 대해 치즈청국장으로 만든 크박치즈 1중량부를 종균으로 사용하여 8시간 동안 발효시키는 제4단계가 수행된다.When the soybean water is made, a fourth step of fermenting at 40 ° C. for 8 hours using 1 part by weight of kbak cheese made from cheese cheong-gukjang as a spawn is performed with respect to 100 parts by weight of soybean water.
이때, 상기 크박치즈는 앞서 설명한 본 발명자가 획득한 특허에 의해 제조된 것이며, 이를 사용하는 이유는 콩물의 발효를 안정적으로 촉진하기 위함이다.At this time, the kbak cheese is manufactured according to the patent obtained by the present inventor described above, and the reason for using it is to stably promote fermentation of soybean water.
이렇게 하여 발효가 진행되면, 발효가 종료되기 30분전에 치즈청국장 가루를 콩물 100중량부에 대해 1중량부 더 배합하여 발효를 종료시키는 제5단계가 수행된다.When fermentation proceeds in this way, a fifth step of ending fermentation by further blending 1 part by weight of cheese cheonggukjang powder with respect to 100 parts by weight of soybean water is performed 30 minutes before fermentation ends.
이 경우, 치즈청국장 가루를 첨가 혼합하는 이유는 변비를 예방하고 혈전을 억제하는데 매우 유용하기 때문이다.In this case, the reason for adding and mixing the cheese cheonggukjang powder is that it is very useful for preventing constipation and suppressing blood clots.
그런 다음, 발효가 완료되면 콩물 100중량부를 기준으로 매실효소 15중량부, 땅콩가루 1중량부, 발효된 매실가루 1중량부, 아마씨유 1중량부, 들깨볶은가루 1중량부, 신선초즙 1중량부, 케일즙 1중량부를 배합하여 콩 요구르트를 만드는 제6단계가 수행된다.Then, when fermentation is complete, 15 parts by weight of plum enzyme, 1 part by weight of peanut powder, 1 part by weight of fermented plum powder, 1 part by weight of flaxseed oil, 1 part by weight of roasted perilla powder, 1 part by weight of fresh vinegar based on 100 parts by weight of soybean water A sixth step of making soy yogurt by blending 1 part by weight of kale juice is performed.
이때, 매실효소는 발효액으로서 매실성분의 활성도가 세배나 높고, 유효성분흡수율은 백배 이상 높으며, 맛과 향을 좋게 하므로 첨가된다.At this time, plum enzyme is a fermented liquid, which is three times higher in activity of plum components, more than a hundred times higher in active ingredient absorption rate, and is added because it improves taste and aroma.
또한, 땅콩가루는 탈지된 땅콩으로 만들어지기 때문에 설사를 억제하고, 특히 불포화지방과 올레산이 많아 고지혈증 해소, 해독 작용에 기여한다.In addition, peanut powder suppresses diarrhea because it is made of defatted peanuts, and contributes to the resolution of hyperlipidemia and detoxification, especially because of its high content of unsaturated fat and oleic acid.
그리고, 발효된 매실가루는 전통적으로 소화불량을 해소하고, 배변을 촉진하여 장을 건강하므로 첨가된다.In addition, fermented plum powder is traditionally added because it relieves indigestion and promotes bowel movements to keep the intestines healthy.
뿐만 아니라, 아마씨유는 변비 개선과 아토피예방 및 개선, 항암 및 동맥경화 예방에 효능이 있는 것으로 보고되어 있다.In addition, flaxseed oil has been reported to be effective in improving constipation, preventing and improving atopy, and preventing cancer and arteriosclerosis.
아울러, 들깨볶은가루는 고소한 풍미 뿐만 아니라 영양소도 풍부하여 혈액 순환을 원활하게 해주고 땀의 분비를 촉진시켜 감기 예방과 완화에도 도움을 주며, 기침과 가래를 완화시켜 기관지염과 천식 등 호흡기 질환에 도움을 주기 때문에 첨가된다.In addition, roasted perilla seeds not only have a nutty flavor but are also rich in nutrients, which facilitates blood circulation and promotes sweat secretion to help prevent and alleviate colds, and relieve cough and phlegm to help with respiratory diseases such as bronchitis and asthma. added because of the cycle.
또한, 신선초즙을 구성하는 신선초는 명일엽, 선립초, 선삼초라고도 불리우는 미나리과의 식물로 여러해살이 초본이며, 플라보노이드 및 게르마늄이 다량 함유된 약초로 알려져 있다.In addition, Sinsincho, which constitutes Sinsincho juice, is a plant of the Apiaceae family, also called Angelica keiskei, Seonripcho, and Seonsamcho, which is a perennial herb and is known as a herb containing a large amount of flavonoids and germanium.
그리고, 케일즙은 위궤양을 치료하는데 효과가 있는 비타민 U와, 암을 유발하는 물질의 해독성분인 인돌화합물 및 신경통 치료와 장기능을 좋게 하는 정장 작용을 하므로 첨가된다.In addition, kale juice is added because it has vitamin U, which is effective in treating gastric ulcer, indole compound, which is a detoxifying component of substances that cause cancer, and has a normal action to treat neuralgia and improve intestinal function.
이에 더하여, 본 발명에서는 상기 제6단계에서, 콩물 100중량부를 기준으로 기능성 여과수 5중량부를 더 첨가할 수 있다.In addition, in the present invention, in the sixth step, 5 parts by weight of functional filtered water may be further added based on 100 parts by weight of soybean water.
이때, 기능성 여과수는 정제수 50중량%와, 한련초 추출액 25중량%와, 유청발효여과액 25중량%를 혼합한 후 맥반석분말과 케냐프 숯 및 일라이트분말이 혼합된 여과재에 1시간 동안 여과시킨 것을 사용한다.At this time, the functional filtered water is a mixture of 50% by weight of purified water, 25% by weight of nasturtium extract, and 25% by weight of whey fermented filtrate, and then filtered for 1 hour on a filter medium mixed with elvan powder, Kenyap charcoal, and illite powder. use.
여기에서, 한련초 추출액은 국화과에 속하는 1년생 초본식물인 한련초(Eclipta prostrat)를 분쇄한 후 소금과 9:1의 중량비로 혼합한 다음 1시간 동안 끓인 후 걸러낸 것을 사용한다.Here, Eclipta prostrat, an annual herbaceous plant belonging to the Asteraceae family, is pulverized, mixed with salt in a weight ratio of 9:1, and filtered after boiling for 1 hour.
이 경우, 한련초는 피부염을 억제하고 소염작용을 하는데, 특히 소금과 만나게 되면 보음(補陰), 보정(補精) 작용이 뛰어나서 오래 먹으면 뼈와 근육이 튼튼해지는 것으로 보고되어 있다.In this case, nasturtium suppresses dermatitis and acts as an anti-inflammatory. In particular, it is reported that when it meets salt, it has excellent replenishment and correction effects, so that bones and muscles become strong if eaten for a long time.
그리고, 유청은 발효되는 과정에서 유용성분들이 합성되면서 소화 및 복통 개선, 혈당 및 혈압 낮춤, 비만 설사 방지 등의 효능을 가지게 되며, 또한 피크린산의 생성에 의한 해독작용, 간 기능 개선, 피로 회복 개선에 기여하는 것으로 보고되어 있다.In addition, as useful ingredients are synthesized in the process of fermentation, whey has effects such as improving digestion and abdominal pain, lowering blood sugar and blood pressure, and preventing obesity and diarrhea. reported to contribute.
아울러, 여과재는 맥반석분말과 케냐프 숯 및 일라이트분말이 2:1:2의 중량비로 혼합된 후 망체에 고정된 것을 사용한다.In addition, the filter medium is used after mixing elvan powder, Kenyap charcoal and illite powder in a weight ratio of 2: 1: 2 and then fixed to the net.
이때, 맥반석분말은 원적외선 작용과 정화작용을 하며; 케냐프 숯은 활성산소의 작용을 억제하는 항산화물질이 다량 함유되어 있어 항염, 항바이러스 기능이 있는 것으로 보고되어 있다. 또한, 공극 속에 존재하는 양이온들은 수용액 중에서 다른 여러 가지 금속 및 유기 양이온으로 용이하게 교환되므로 이러한 성질을 이용하여 물의 연수화, 미네랄 용출, 냄새제거 등의 기능을 하는 것을 보고되어 있다.At this time, the elvan powder acts as a far-infrared ray and purifies; Kenyap charcoal is reported to have anti-inflammatory and antiviral functions because it contains a large amount of antioxidants that suppress the action of active oxygen. In addition, since the cations present in the pores are easily exchanged with various other metal and organic cations in the aqueous solution, it has been reported that functions such as water softening, mineral elution, and odor removal are performed using these properties.
덧붙여, 상기 제6단계에서, 콩물 100중량부를 기준으로 채수 3.5중량부를 더 첨가할 수 있다.In addition, in the sixth step, 3.5 parts by weight of sampled water may be further added based on 100 parts by weight of soybean water.
이 경우, 채수는 물 1ℓ에 미강 50g, 근채류 300g, 엽채류 300g을 넣고 물이 절반으로 줄어들 때 까지 끓인 후 걸러서 수득된다.In this case, the harvested water is obtained by adding 50 g of rice bran, 300 g of root vegetables, and 300 g of leafy vegetables to 1 liter of water, boiling until the water is reduced by half, and filtering.
여기에서, 미강은 베타시스테롤, 알파토코페롤 등이 풍부하게 함유되어 있어 항산화 활성이 높아 체내 유해한 활성산소를 제거하여 세포의 손상을 막고 암세포의 발생 및 성장을 억제시켜 준다.Here, rice bran is rich in beta-sisterol, alpha-tocopherol, etc., so it has high antioxidant activity, so it removes harmful active oxygen in the body, prevents cell damage, and inhibits the occurrence and growth of cancer cells.
그리고, 근채류는 삼채, 우엉, 도라지 각 100g씩을 말하며; 엽채류는 흥거, 부추, 파 각 100g씩을 말하며, 이들을 혼합하여 끓인 후 걸러낸 물인 채수는 뼈와 장을 튼튼하게 하고, 활성산소를 제거하여 세포 손상을 막는데 기여한다.In addition, root vegetables refer to 100 g each of three vegetables, burdock, and bellflower; Leafy vegetables refer to 100g each of heunggeo, leek, and green onion. Chaesu, which is water filtered after mixing and boiling them, contributes to strengthening bones and intestines and preventing cell damage by removing active oxygen.
이렇게 만들어진 콩 요구르트를 10℃ 미만에서 24시간 건조시켜 함수율이 20% 이하가 되도록 하면 콩 크박치즈가 된다.If the soy yogurt made in this way is dried for 24 hours at less than 10 ℃ so that the moisture content is less than 20%, it becomes soybean kubak cheese.
특히, 이 과정에서 생기는 부산물인 콩 유청 80중량%를 감미가 함유된 정제수 20중량%와 혼합하여 건강음료로 만들 수 있다.In particular, it can be made into a health drink by mixing 80% by weight of soybean whey, a by-product produced in this process, with 20% by weight of purified water containing sweetness.
이와 같이, 콩을 사용하여 요구르트를 만들고, 이 콩 요구르트를 이용하여 콩 크박치즈를 만들게 되면 제조과정에서 생기는 부산물들까지 모두 활용할 수 있어 잔류분이 거의 없기 때문에 폐기에 따른 비용증대나 폐가물이 발생하지 않고, 저렴한 비용을 만들 수 있으며, 영양만점, 음용이나 취식시 기호도까지 향상시킬 수 있게 된다.In this way, when yogurt is made using soybeans and soybean yogurt is used to make soybean curd cheese, even by-products generated in the manufacturing process can be used, and there is almost no residue, so there is no increase in cost or waste due to disposal. It can be made at low cost, and it can improve nutritional quality and preference when drinking or eating.
이하, 실시예에 대하여 설명한다.Examples will be described below.
본 발명의 식물성 콩 요구르트 제조방법 및 콩 요구르트를 이용한 콩 크박치즈 제조방법에 따라 제조된 발효식품용 첨가물의 효능을 확인하기 위해 다음과 같이 실험하였다.In order to confirm the efficacy of the additives for fermented food prepared according to the vegetable soy yogurt manufacturing method and the soybean bag cheese manufacturing method using soy yogurt of the present invention, the following experiments were conducted.
[실시예 1][Example 1]
본 발명에 따른 제조방법으로 식물성 콩 요구르트를 만들었다.Vegetable soy yogurt was made by the manufacturing method according to the present invention.
[실시예 2][Example 2]
실시예 1의 식물성 콩 요구르트 제조시 기능성 여과수와 채수를 더 첨가하였다.In the preparation of vegetable soybean yogurt of Example 1, functional filtered water and sampled water were further added.
[실시예 3][Example 3]
실시예 1,2의 식물성 콩 요구르트를 이용하여 콩 크박치즈를 만들었다.Soybean kubak cheese was made using the vegetable soybean yogurt of Examples 1 and 2.
이렇게 제조된 [실시예 1]의 시료(이하 '제1시료'라 함)와 [실시예 2]의 시료(이하 '제2시료'라 함) 및 [실시예 3]의 시료(이하 '제3,4시료'라 함)를 사용할 때 식감, 맛, 향 등에 있어 거부감이 있는지를 확인하기 위해 20대 여성 4명, 30대 남성 4명, 40대 여성 4명, 50대 여성 4명을 모집하여 관능평가를 수행하였다.Thus prepared samples of [Example 1] (hereinafter referred to as 'first sample'), samples of [Example 2] (hereinafter referred to as 'second sample') and samples of [Example 3] (hereinafter referred to as 'second sample') 3, 4 samples), 4 females in their 20s, 4 males in their 30s, 4 females in their 40s, and 4 females in their 50s were recruited to confirm whether there was any objection in texture, taste, aroma, etc. sensory evaluation was performed.
이때, 맛, 색상, 향 등에 대한 평가는 주관적으로 판정하게 하였으며 등급은 1-10등급으로 나누어 자유롭게 판단하도록 하였다.At this time, the evaluation of taste, color, aroma, etc. was subjectively determined, and the rating was divided into 1-10 grades to be freely judged.
평가를 바탕으로 식감, 맛, 향에 대한 관능테스트를 평균한 결과, 콩 요구르트에 대한 맛은 9.1; 식감은 9.0; 향은 9.0이었고; 콩 크박치즈에 대한 맛은 8.8; 식감은 8.9; 향은 9.0이었다.As a result of averaging sensory tests for texture, taste, and aroma based on the evaluation, the taste for soy yogurt was 9.1; texture was 9.0; Flavor was 9.0; The taste for soy kubak cheese was 8.8; texture was 8.9; The flavor was 9.0.
이를 바탕으로 판단할 때, 콩 요구르트는 물론 콩 크박치즈에 대한 식감, 맛, 향 모두 거부감이 없는 것으로 확인되었다.Based on this, it was confirmed that there was no objection to the texture, taste, and aroma of soybean yogurt as well as soybean curd cheese.
또한, 유산균의 활성을 확인하기 위해 식품공전에 따른 유산균수 시험법 및 유산균수 측정법에 따라 콩 크박치즈인 제3,4시료에 대해 실험하였다.In addition, in order to confirm the activity of lactic acid bacteria, samples 3 and 4, which are soybean bag cheese, were tested according to the lactic acid bacteria count test method and the lactic acid bacteria count measurement method according to the Food Code.
먼저, 제3,4시료 및 비교를 위해 일반 치즈(이하 '비교시료'라 함)에 대한 유산균의 집락을 계수하였다. 이것은 제3,4 및 비교시료를 기준시료로 하여 이에 대한 유산균수를 확인하기 위한 것이다.First, colonies of lactic acid bacteria were counted for samples 3 and 4 and general cheese for comparison (hereinafter referred to as 'comparative sample'). This is to confirm the number of lactic acid bacteria for the third, fourth and comparative samples as reference samples.
이때, 집락 계수를 위해 300개의 집락이 형성된 평판을 사용하였고, 희석액은 멸균생리식염수를 사용하였으며, 검사시료는 10g의 9배로 희석하여 균질화시켜 평판과 대응되는 MRS 배지를 깔고 MRS 배지에 검사시료를 균일하게 분무한 다음 35℃에서 12시간 혐기상태로 배양하고, 배양 후 생성된 집락수를 측정한 다음 희석배수를 곱하여 검사시료 g당 균수를 산출하였다.At this time, a plate with 300 colonies was used for colony counting, sterile physiological saline was used as the dilution solution, and the test sample was diluted 9 times 10 g and homogenized. It was sprayed uniformly and incubated anaerobically at 35°C for 12 hours. The number of colonies produced after the culture was measured and then multiplied by the dilution factor to calculate the number of bacteria per gram of the test sample.
기준시료에 대한 g당 유산균수는 제3시료의 경우 1.9×108개로 산출되었고, 제4시료는 2.1×108개로 산출되었으며, 비교시료는 1.6×107개로 산출되었다.The number of lactic acid bacteria per g for the reference sample was calculated as 1.9×10 8 for the third sample, 2.1×10 8 for the fourth sample, and 1.6×10 7 for the comparative sample.
이어, 동일 시료 각각을 위산과 동등한 산도인 ph 2로 유지되는 용액에 24시간 동안 침지시킨 후 꺼내어 집락수를 측정하여 검사시료 g당 균수를 산출하였다.Subsequently, each of the same samples was immersed in a solution maintained at pH 2, which is equivalent to gastric acid, for 24 hours, and then taken out and the number of colonies was measured to calculate the number of bacteria per gram of the test sample.
시험 결과, 제3시료의 경우는 1.3×104개로 산출되었고, 제4시료는 1.5×105개로 산출되었으며, 비교시료는 1.4×103개로 산출되었다.As a result of the test, the third sample was calculated as 1.3×10 4 , the fourth sample was calculated as 1.5×10 5 , and the comparative sample was calculated as 1.4×10 3 .
이를 통해, 본 발명에 따른 제3,4시료는 위산과 동등한 산도 속에서도 많은 양의 유산균이 오랫동안 유지한 채 장까지 흘러 갈 수 있음을 확인하였다. 물론, 비교시료의 유산균도 상당 부분 잔류됨도 확인되었다.Through this, it was confirmed that the third and fourth samples according to the present invention could flow to the intestine while maintaining a large amount of lactic acid bacteria for a long time even in acidity equivalent to gastric acid. Of course, it was also confirmed that a significant portion of the lactic acid bacteria in the comparative sample remained.
따라서, 본 발명은 발효식품 고유의 특성을 변화시키지 않으면서 인체 유용균류의 활동을 강화시켜 건강하고 유익한 먹거리 문화를 창출하는데 기여할 것으로 기대된다.Therefore, the present invention is expected to contribute to creating a healthy and beneficial food culture by strengthening the activity of useful fungi in the human body without changing the inherent characteristics of fermented foods.
Claims (2)
물에 불린 콩을 삶아 멸균함과 동시에 콩 비린내를 제거하는 제2단계;
제2단계 후 멸균된 콩을 분쇄하여 콩물을 만드는 제3단계;
콩물이 만들어지면, 40℃에서 콩물 100중량부에 대해 치즈청국장으로 만든 크박치즈 1중량부를 종균으로 사용하여 8시간 동안 발효시키는 제4단계;
발효가 진행되면, 발효가 종료되기 30분전에 치즈청국장 가루를 콩물 100중량부에 대해 1중량부 더 배합하여 발효를 종료시키는 제5단계;
발효가 완료되면 콩물 100중량부를 기준으로 매실효소 15중량부, 땅콩가루 1중량부, 발효된 매실가루 1중량부, 아마씨유 1중량부, 들깨볶은가루 1중량부, 신선초즙 1중량부, 케일즙 1중량부를 배합하여 콩 요구르트를 만드는 제6단계;를 포함하는 것을 특징으로 하는 식물성 콩 요구르트 제조방법.
The first step of soaking soybeans in purified water for 24 hours;
A second step of boiling and sterilizing the beans soaked in water and removing the fishy smell of the beans;
A third step of making soybean water by grinding the sterilized soybeans after the second step;
When the soybean water is made, a fourth step of fermenting at 40 ° C. for 8 hours using 1 part by weight of kbak cheese made from cheese cheonggukjang as a spawn for 100 parts by weight of soybean water;
When fermentation proceeds, a fifth step of terminating fermentation by further blending 1 part by weight of cheese cheonggukjang powder with respect to 100 parts by weight of soybean water 30 minutes before fermentation ends;
When fermentation is complete, based on 100 parts by weight of soybean water, 15 parts by weight of plum enzyme, 1 part by weight of peanut powder, 1 part by weight of fermented plum powder, 1 part by weight of flaxseed oil, 1 part by weight of roasted perilla powder, 1 part by weight of fresh vinegar, kale A method for producing vegetable soybean yogurt comprising a; sixth step of making soybean yogurt by blending 1 part by weight of juice.
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| PCT/KR2023/001087 WO2023163384A1 (en) | 2022-02-24 | 2023-01-25 | Method for preparing plant-based soy yogurt and method for preparing soy quark cheese by using soy yogurt |
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| KR100769643B1 (en) | 2006-06-12 | 2007-10-23 | 김영환 | Method for manufacturing a yogurt made by fermented soybeans and soybean milk and a yogurt thereby |
| KR101151725B1 (en) | 2008-09-16 | 2012-06-15 | 중앙대학교 산학협력단 | Method for Preparing Chungkukjang Cheese Using Enzyme Treated soybean |
| KR101885886B1 (en) | 2017-05-25 | 2018-08-06 | 김종헌 | Method for manufacturing Quark cheese additives for fermented food using Cheese Cheonggukjang |
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| JPH08242797A (en) * | 1995-03-09 | 1996-09-24 | Masumi Hayashi | Method for preparing soybean yoghurt |
| KR20050012198A (en) * | 2004-12-08 | 2005-01-31 | 손상현 | A Nut Yogurt |
| KR101022797B1 (en) * | 2010-06-30 | 2011-03-17 | 삼육대학교산학협력단 | Manufacturing method of soybean yogurt by using sotbean milk and the mixture of lactic acid bacteria, and soybean yogurt made by the same |
| KR102448384B1 (en) * | 2020-06-25 | 2022-09-29 | 정은숙 | Method for Manufacturing Soybean Curd Yogurt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100769643B1 (en) | 2006-06-12 | 2007-10-23 | 김영환 | Method for manufacturing a yogurt made by fermented soybeans and soybean milk and a yogurt thereby |
| KR101151725B1 (en) | 2008-09-16 | 2012-06-15 | 중앙대학교 산학협력단 | Method for Preparing Chungkukjang Cheese Using Enzyme Treated soybean |
| KR101885886B1 (en) | 2017-05-25 | 2018-08-06 | 김종헌 | Method for manufacturing Quark cheese additives for fermented food using Cheese Cheonggukjang |
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