KR940000319B1 - Process for making foods fermented by lactobacillus starch for grain and soybean protein - Google Patents

Abstract

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Description

Method for preparing vegetable staple lactic acid fermentation product using cereals and soy protein

1 is a graph showing the pH and acidity of fermented products according to the fermentation period in the present invention.

2 is a manufacturing process diagram of the present invention.

The present invention is to crystallize grains such as rice, barley, wheat, crude, sorghum, and then saccharified to prepare a saccharified liquid and add lactic acid to ferment soybean oil or soybean protein that is mutually complementary to the grains in amino acid composition so that there is no cholesterol, It relates to a method of manufacturing pure vegetable high protein, low fat, lactic acid fermentation products of strong and sweet taste and strong flavor and texture.

The present invention is manufactured by using grains and soybean oil or soy protein as raw materials, which is excellent in nutrition and does not contain lactose, so those who have a lot of lactose intolerance in colored people can easily digest the product. The purpose is to provide.

The specific manufacturing method of the present invention will be described with an exemplary drawing based on an example of using rice and soybean oil or soy protein as follows.

Luxury of cereals

When grinding grains such as rice and barley and suspending the grains in water, the problem of agitation arises due to the rapid increase of the viscosity during the gelatinization. Due to the low heat transfer speed, the energy consumption is very large.

Therefore, when the grains are ground and fermented, high concentration products cannot be obtained.

In the present invention, in order to produce a high-concentration lactic acid fermentation product, without mixing the grains in a grain state after milling, water and cereals at 40 to 50 ° C .: water = 1: 1.2 to 1.4 (parts by weight), mixed for 30 minutes to 1 After elapse of time, the mixture was heated at 100 ° C. for 30 minutes to gelatinize. At this time, the grains may be immersed in water for 2 to 12 hours, and then steamed at 0.5 to 1 atmosphere may be added to the grains for 10 to 20 minutes.

Cereal saccharification solution preparation

Enzymes used in this nickname are α-amylase (α-amylase, 90 units / mg, Sigma Chemical Co., St. Louis, MO, USA) and glucoamylase (amyloglucosidase. 8400 units / g, Sigma Chemical Co., St. Louis, MO, USA). Enzymatic solution (0.1% α-amylase and 0.1% glucoamylase) is added to the gelatinized rice at 50-150% by weight, and liquefied simultaneously with liquefaction at 55 ° C for 6-18 hours. The sugar content after saccharification is about 15-20 Brix. In this case, if malt extract is used instead of enzyme solution, dry malt is added to 10 parts by weight of water, stirred and extracted for 2 to 12 hours, and the filtrate is separated and used. After passing the grain saccharification through a 70 mesh sieve or centrifuged at 5,000 × g for 10 minutes to obtain a liquid material to complete the grain saccharification liquid.

Addition and Heat Treatment of Soybean Oil or Soy Protein

3-6% by weight of soybean oil or soy protein is added to the grain saccharified solution and uniformly dispersed using a homogenizer, followed by heating at 95 ° C. for 15 to 30 minutes to inactivate liquefied and glycosylated enzymes simultaneously with soybean oil or soybean protein. After thermal denaturation is cooled to room temperature.

Fermentation of Grain Saccharified Soymilk or Soy Protein Mixtures

1% by weight of starter of granulated saccharified liquid-soybean oil or soy protein mixture after heat treatment with lactobacillus bulgaricus KCTC 2179 and Streptococcus thermophilus KCTC 2185 activated by MRS cereal saccharified solution Each fermentation is completed for 24 to 36 hours at 37 ° C to complete the curd product.

When rice is used in the present invention, changes in pH and acidity of fermented products at different fermentation times are shown in FIG. 1. The pH dropped sharply from 8 hours after the fermentation time and reached 3.2 conductivity after 28 hours.

The acidity gradually increased initially at the fermentation time and then rapidly increased after 8 hours until it reached 0.94% after 32 hours. As shown in Table 1, the change in the number of lactic acid bacteria by fermentation time reached the maximum value of 1.23 × 10 ⁹ / ml after 20 hours fermentation and then maintained at 1.14 × 10 ⁹ / ml to 1.21 × 10 ⁹ / ml The amount exceeded 100 million birds per ml, which is required by the domestic specification of fermented milk.

TABLE 1

Sensory test results for the product fermented for 30 hours based on the above process are shown in Table 2. The sensory test was carried out by the 5-point method with 15 sensory personnel participating.

TABLE 2

As shown in Table 2, this fermented product showed good quality across all sensory items.

Fruit mix

5 to 25% by weight of jam or preserve prepared by strawberries, peaches, apricots, kiwi, etc., can be added to the fermented product prepared by this process to obtain an excellent product in harmony with the aroma and taste of the fruit. have.

Example 1

The rice was liquefied, saccharified, filtered using gauze, the filtrate was centrifuged at 5,000 × g for 10 minutes, and the supernatant was recovered and separated soy protein (PP-760, Ralston Purina Co., St. Louis, MO, USA) or soybean oil was added to 4% by weight level, mixed in a mixer and bathed in boiling water for 30 minutes, and then inoculated at a level of 1% of Lactobacillus vulgaris and Streptococcus thermophilus starters, which were cooled to room temperature and activated. Fermentation was carried out at 37 ° C. for 30 hours to complete a curd product. They were packaged in plastic containers or bottles and refrigerated at 4 ° C for edible use.

Example 2

After soaking barley overnight for 20 minutes with 1.0 atm steam, the enzyme solution containing 1% α-amylase (90 units / mg) and 1% glucoamylase (8,400 units / g) was 1.5 times higher than the grains. (Weight parts) After the solution was saccharified for 12 hours, it was placed in a 70 mesh filter cloth bag and placed in a centrifugal dehydrator to separate the saccharified solution. Soybean oil or soybean protein (PP-1500, Ralston Purina Co., St. Louis. MO. USA) was added to the saccharified solution, and 5% of the saccharified solution was added and dispersed in a homogenizer. The same starter as in Example 1 was added at the same level and fermented at 37 ° C. for 25 to 35 hours to obtain a curd product.

Example 3

In Example 1 and 2, instead of the enzyme solution, 10% malt extract was used to saccharify the solution and heat-treated under the same conditions to complete the product.

Example 4

After the fermentation in Examples 1 to 3, fruit, preserves such as strawberries, peaches, oranges, and kiwis were added to 10-25% of the weight of the fermented product to improve flavor.

Claims (1)

Water is added to the grains at a weight ratio of 1: 1.2 to 1.4, heated at 90 to 100 ° C for 10 to 60 minutes, or steamed for 10 to 30 minutes after soaking for 2 to 15 hours, followed by gelatinization, followed by 0.5-2% α-amylase and glucose. Enzyme or malt extract containing amylase was added to 1 to 3 times the weight of the grains, liquefied and saccharified for 1 to 12 hours, and then filtered to recover the saccharified solution. Soybean oil or soybean was added to have a protein content of 3 to 6%. Protein is added, heated and sterilized by heating at 90 ~ 120 ℃ for 10 ~ 40 minutes, then cooled, lactic acid bacteria are added at 0.004 ~ 2% level of the dispersion weight, and fermented at 35 ~ 43 ℃ for 5 ~ 36 hours to produce curd lactic acid fermented products. A method for producing a vegetable staple lactic acid fermentation product using cereals and soy protein, characterized by obtaining.