KR100348395B1 - A drink comprising the lactic acid and method for preparing thereof - Google Patents
A drink comprising the lactic acid and method for preparing thereof Download PDFInfo
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- KR100348395B1 KR100348395B1 KR1020010069272A KR20010069272A KR100348395B1 KR 100348395 B1 KR100348395 B1 KR 100348395B1 KR 1020010069272 A KR1020010069272 A KR 1020010069272A KR 20010069272 A KR20010069272 A KR 20010069272A KR 100348395 B1 KR100348395 B1 KR 100348395B1
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- lactic acid
- acid bacteria
- tofu
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 198
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 99
- 239000004310 lactic acid Substances 0.000 title claims abstract description 99
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 94
- 235000013527 bean curd Nutrition 0.000 claims abstract description 69
- 244000068988 Glycine max Species 0.000 claims abstract description 48
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 claims abstract description 38
- 239000001963 growth medium Substances 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 21
- 235000013361 beverage Nutrition 0.000 claims abstract description 18
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 11
- 239000000243 solution Substances 0.000 description 9
- 235000013322 soy milk Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000021109 kimchi Nutrition 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 229910001425 magnesium ion Inorganic materials 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241000192001 Pediococcus Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000002518 antifoaming agent Substances 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000191996 Pediococcus pentosaceus Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000002246 antineoplastic agent Substances 0.000 description 1
- 235000021425 apple cider vinegar Nutrition 0.000 description 1
- 229940088447 apple cider vinegar Drugs 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229920002050 silicone resin Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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Abstract
본 발명은 유산균 배양액을 이용한 두부의 제조 방법 및 유산균이 함유된 음료 및 그의 제조 방법에 관한 것으로서, 대두를 이용하여 콩국을 만들어 40 ℃로 식힌 후 유산균이 배양된 배양액을 콩국에 첨가하여 두부를 제조함으로써 유산균이 함유된 두부 및 그의 제조하는 방법 및 그 두부를 제조하고 남은 여액에 시럽이나 과일향을 첨가하여 유산균이 함유된 음료 및 그 음료를 제조하는 방법에 관한 것이다.The present invention relates to a method for preparing tofu using lactic acid bacteria culture medium and a beverage containing lactic acid bacteria, and a method for manufacturing the same, wherein soybean soup is made using soybean and cooled to 40 ° C., and then cultured with lactic acid bacteria is added to the bean soup to prepare tofu. The present invention relates to a tofu containing lactic acid bacteria, a method for preparing the same, and a method for producing a beverage containing lactic acid bacteria and a beverage by adding syrup or fruit flavor to the filtrate remaining after preparing the tofu.
Description
본 발명은 유산균 배양액을 이용한 두부의 제조 방법과 그 제조 방법에 의해 제조된 두부, 유산균을 함유한 음료 및 그의 제조 방법에 관한 것으로서, 더욱 상세하게는 두부의 제조 과정 중에서 유산균 배양액을 첨가하므로써 제조되는 유산균이 포함된 두부의 제조 방법 및 그 제조 방법에 의해 제조된 두부와 상기 두부를 제조하고 남은 여액을 이용하여 제조하는 유산균을 함유한 음료 및 그의 제조 방법에 관한 것이다.The present invention relates to a method for preparing tofu using a lactic acid bacteria culture medium, tofu prepared by the production method, a beverage containing lactic acid bacteria, and a method for producing the same, more specifically, produced by adding a lactic acid bacteria culture medium during the production process of tofu. The present invention relates to a method for producing tofu containing lactic acid bacteria, a beverage containing lactic acid bacteria prepared by using the remaining filtrate and the tofu produced by the production method and the tofu, and a method for producing the same.
두부는 콩에서 분리되는 단백질이 염의 농도에 따라 수용성이었던 상태에서 불용성 단백질로 변성될 수 있고 이러한 불용성 단백질을 압축해 놓은 것으로서, 국내외적으로 동양계 사람들에 의하여 사랑을 받고 있는 음식이며 이러한 콩으로 만들 수 있는 식품이 가지는 건강에 대한 의미가 해마다 새롭게 밝혀지고 있다.Tofu can be denatured into insoluble protein in the state that the protein separated from soybean is water soluble according to the salt concentration, and it is a food that is loved by Asian and foreign people at home and abroad. The meaning of the health of the foods that are present is being revealed every year.
콩은 레시틴에 의한 항암 효과가 알려져 있고 또한 콩으로 만들어진 된장에서는 항암제와 혈압 강하제가 정제되고, 콩나물에서는 숙취로부터 간장을 보호하는 알기닌(아지닌; arginine) 등의 중요한 성분들이 알려지는 등 여러 가지 건강에 유익한 성분들을 포함하고 있다.Soybean is known for its anti-cancer effect by lecithin, and in soybean paste made with soybean, anticancer agent and blood pressure lowering agent are purified, and soybean sprouts are known for important ingredients such as arginine (arginine) that protects the liver from hangover. Contains beneficial ingredients.
그러나, 종래에 두부는 해수에서 채취한 "간수"라는 것을 이용하여 만들고 있으며, 이러한 두부의 제조 방법은 재래의 제조 방법에서 전혀 새롭게 발전하고 있지 못하다. 간수는 원래 깨끗한 소금을 얻기 위하여 소금을 오랫동안 공기 중에 보관하면서 소금의 조해(潮解)성을 이용하여 공기 중의 수분을 흡수하여 소금 자체 이외의 성분들이 녹아 씻겨 내리는 과정에서 얻게 되는 부산물이다. 따라서, 간수에는 해수에 들어있는 다양한 성분들이 녹아 있으며, 특히 마그네슘 등의 양이온이 바로 두부를 만드는데 중요한 역할을 하고 있다고 알려져 있다.However, conventionally, tofu is made using what is called "salt water" collected from seawater, and the manufacturing method of such tofu has not been newly developed in the conventional manufacturing method. Gansu is originally a by-product of the process of storing salt in the air for a long time to get clean salt, absorbing moisture in the air by using the salt's deliquescent properties, and then dissolving and removing components other than the salt itself. Therefore, various components in seawater are dissolved in the salt water, and it is known that cations such as magnesium play an important role in making tofu.
마그네슘 이온은 생리적으로 중요한 이온이므로 결핍 시에는 중대한 건강상의 문제를 일으키며, 또한 다량을 섭취하는 경우에도 신체적인 문제를 발생할 수 있으며, 정제되지 않은 소금을 사용하는 경우에는 마그네슘 이온에 의해 쓴맛을 느끼게 된다.Magnesium ions are physiologically important ions, which can cause serious health problems when they are deficient, and can also cause physical problems when consumed in large quantities. .
따라서, 현재 시중에서는 간수를 이용하여 만든 두부가 판매되고 있으며 또한, 상당수의 일반 가정에서도 정제되지 않은 소금을 사용하고 있으므로 한국인들이 섭취하는 마그네슘 이온의 양은 충분한 양을 넘고 있다고 추정할 수 있다. 물론, 두부 속에 잔류하는 이러한 성분의 양은 얼마 되지 않을 것이므로 두부를 섭취함으로써 섭취되는 마그네슘 이온의 양은 얼마되지 않을 것이라고 생각되지만, 오랫동안 한국인의 건강을 지켜준 음식인 메주 등에서 비롯되는 많은 장(醬)류 식품을 애용하는 한국인의 경우에는 상기 장류 음식에 포함된 마그네슘의 양을 고려하면 지나칠 만큼 섭취하게 됨으로써 성인병이 나타난다는 문제점이 있다.Therefore, the tofu made by using the water is currently on the market, and since a large number of ordinary households use unrefined salt, it is estimated that the amount of magnesium ions consumed by Koreans exceeds the sufficient amount. Of course, the amount of these ingredients remaining in the tofu will be small, so it is thought that the amount of magnesium ions consumed by ingesting tofu, but many intestinal foods derived from meju, etc. In the case of Korean loyalty, there is a problem that adult disease appears by excessively ingesting when considering the amount of magnesium contained in the food.
또한, 두부의 경우에는 뜨끈뜨끈할 때 먹어야 두부 자체의 맛을 느낄 수 있고, 냉장 보관하는 경우에도 별로 오래 보관할 수 없다는 것이 상례이었다.In addition, in the case of tofu, it is common to eat it when it is hot to feel the taste of the tofu itself, and it is common that it cannot be stored for a long time even when refrigerated.
특히, 냉장고가 없던 시절에는 하루를 보관하기에도 어려움이 있었고, 콩에 들어있는 단백질 이외의 성분들이 미량이나마 남아있는 상태에서 미생물들이 생육할 수 있다는 것은 상식적이나 이러한 문제점에 대한 대비책이 없었다.In particular, when there was no refrigerator, it was difficult to store a day, and it was common sense that microorganisms could grow with only a small amount of protein other than protein in soybeans, but there was no provision for such a problem.
한편, 유산균을 이용한 두부가 현재 시판되고 있으며, 대한민국 특허출원 98-1089에서는 유산균 발효에 의한 두부의 제조 방법을 개시하고 있으나 여기에서는 유산균을 대두에서 호상으로 발효, 숙성시켜 유산균이 포함된 두부를 제조하는 방법으로 제조된 것이고, 또한 유산균을 발효하는 원료로는 우유, 콩 등과 같은 값비싼 유제품을 사용함으로써 제조 비용이 비싸다는 단점이 있다.Meanwhile, tofu using lactic acid bacteria is currently commercially available, and Korean patent application 98-1089 discloses a method for preparing tofu by fermenting lactic acid bacteria, but here, the tofu containing lactic acid bacteria is produced by fermenting and aging lactic acid bacteria from soybean to arc. It is prepared by the method, and also as a raw material for fermenting lactic acid bacteria, there is a disadvantage in that the manufacturing cost is high by using expensive dairy products such as milk and soybeans.
본 발명은 상기한 바와 같은 문제점을 해결하기 위하여 안출된 것으로서, 두부를 제조할 때 유산균이 배양된 액을 이용함으로써 표준화되지 못한 간수의 사용에 따른 성인병의 유발 등과 같은 국민 건강의 위해(危害) 요소를 배제하고, 우리 국민이 오랫동안 섭취해 온 김치와 같은 유산 발효 식품과 동일한 개념의 유기산을 사용하여 값싸게 제조할 수 있고, 또한 유산과 유산균이 포함되어 있으므로 인하여 그람음성균의 생육이 억제되어 두부의 보존성 및 미생물학적인 관점에서의 안전도를 높인 두부를 제조하는 방법 및 그 제조 방법에 의해 제조된 두부를 제공하는 데 있다.The present invention has been made to solve the problems as described above, the risk factors of national health, such as the induction of adult diseases caused by the use of non-standardized water by using the cultured lactic acid bacteria when preparing tofu Except for this, it can be manufactured cheaply using organic acids of the same concept as lactic fermented foods such as kimchi which Koreans have been eating for a long time, and because it contains lactic acid and lactic acid bacteria, the growth of Gram-negative bacteria is suppressed. The present invention provides a method for producing tofu with improved safety and preservation in terms of microbiology, and tofu produced by the method.
본 발명의 또 다른 목적은 상기의 두부를 제조하고 남은 여액에는 유익한 물질들이 많이 포함되어 있으므로 이를 이용한 유산균을 함유한 음료 및 그의 제조 방법을 제공하고자 하는데 있다.Still another object of the present invention is to provide a beverage containing lactic acid bacteria and a method for preparing the same using the same as the remaining filtrate after preparing the tofu contains a lot of beneficial substances.
도 1은 본 발명의 일실시예에 따른 유산균 두부와 유산균 음료의 제조 공정도이다.1 is a manufacturing process of the lactic acid bacteria tofu and lactic acid bacteria beverage according to an embodiment of the present invention.
본 발명은 상기한 바와 같은 목적을 달성하기 위하여,The present invention to achieve the object as described above,
a)ⅰ) 채소류, 과일류, 및 이들의 혼합물로부터 선택되는 물질; 및a) iii) a substance selected from vegetables, fruits, and mixtures thereof; And
ⅱ) 소금, 설탕, 및 물Ii) salt, sugar, and water
을 혼합하고 발효하여 유산균 배양액을 제조하는 단계;Mixing and fermenting to prepare a lactic acid bacteria culture medium;
b) 물에 불린 대두를 마쇄, 가열, 여과하여 콩국을 제조하는 단계; 및b) crushing, heating and filtering soybeans called water to produce soybean soup; And
c) 상기 b)의 콩국을 40 ℃로 식힌 후, 상기 a)의 유산균 배양액을 첨가하는c) After cooling the soybean soup of b) at 40 ℃, the lactic acid bacteria culture medium of a) is added
단계step
를 포함하는 것을 특징으로 하는 두부의 제조방법을 제공한다.It provides a method of manufacturing tofu comprising a.
또한, 본 발명은 상기의 방법으로 제조된 두부를 제공한다.The present invention also provides a tofu prepared by the above method.
즉, 본 발명에 따라 제조된 두부에는 두부 내부에 살아있는 유산균이 포함되게 함으로써 기존의 두부에 비하여 보관성을 높이고 섭취하였을 때 살아있는 유산균이 장에 도달하는 확률을 높여 정장효과를 높인다.In other words, the tofu prepared according to the present invention includes a live lactic acid bacteria in the tofu to increase the shelf life compared to the existing tofu and increase the probability of living lactic acid bacteria in the intestine when ingested to increase the formal effect.
상기 유산균 배양액은 소금이 2.5 %, 설탕이 1 %를 기본 배지로 하며, 물은 수돗물과 같은 청정한 물을 사용하고, 실내 온도에서 채소류, 과일류, 및 버섯으로이루어진 군에서 선택되는 1 종 이상의 물질을 혼합하여 유산균 배양액을 제조하는 것이 바람직하다. 상기의 유산균 배양액을 제조하는 경우에는 굳이 멸균할 필요가 없이 상온에서 제조할 수 있으나 산업화하는 경우에는 멸균 및 무균 조작을 전제로 한다.The lactic acid bacteria culture medium is 2.5% of salt, 1% of sugar as a basic medium, water is one or more substances selected from the group consisting of vegetables, fruits, and mushrooms at room temperature using clean water, such as tap water It is preferable to prepare a lactic acid bacteria culture medium by mixing. When the lactic acid bacteria culture solution is prepared, it may be prepared at room temperature without the need for sterilization, but if industrialized, it is assumed that sterilization and aseptic manipulation.
상기와 같이 제조된 유산균 배양액에는 김치류에 존재하는 유익한 유산균이 발견된다.Lactic acid bacteria culture medium prepared as described above is found to be beneficial lactic acid bacteria present in kimchi.
상기 사용될 수 있는 채소류로는 배추, 무 등의 채소류 전체를 사용할 수 있으며, 과일류로는 배, 파일애플 등의 모든 과일류를 포함한다.Vegetables that can be used can be used as a whole vegetable, such as cabbage, radish, fruit, etc. include all fruits, such as pears, pile apples.
또한 상기 유산균 배양액의 제조에 있어서, 채소류, 과일류, 및 버섯으로 이루어진 군에서 1 종 이상의 물질을 혼합하여 제조한 유산균 배양액에 두부의 제조공정에서 발생하는 찌꺼기인 콩비지를 추가로 첨가하여 사용할 수 있다. 즉, 콩국의 생산 후에 발생하는 고형성분(콩비지)이 그대로 부숴진 콩인 상태이므로 미생물 효소를 이용하여 더욱 분해할 수 있으므로, 유산균 생산에 있어 좋은 질소 및 탄소원으로 활용할 수 있으므로 값비싼 유산균 생산용 배지가격을 낮출 수 있어 본 발명에서는 이를 이용하여 유산균이 발효된 유산균 배양액을 제조하고 그 유산균 배양액을 이용하여 두부를 제조하는 방법을 제공한다.In addition, in the production of the lactic acid bacteria culture medium, it can be used by additionally adding soybeans, which is a residue generated in the manufacturing process of tofu to the lactic acid bacteria culture medium prepared by mixing one or more substances from the group consisting of vegetables, fruits, and mushrooms. . In other words, since the solid component (bean curd) generated after the production of soybean soup is a soybean, as it is, it can be further decomposed using microbial enzymes, so it can be utilized as a good nitrogen and carbon source for producing lactic acid bacteria. The present invention provides a method for preparing tofu using lactic acid bacteria cultured fermented lactic acid bacteria by using the same and the lactic acid bacteria culture solution.
유산균은 젖산 발효에 의해 생성되는 젖산에 병원균과 유해 세균의 생육이 억제되는 성질을 가지고 있으며, 포유류의 장내에 서식하여 잡균에 의한 이상 발효를 방지하여 정장제로도 이용되는 중요한 세균이다. 그람양성균이며, 통성 혐기성 또는 혐기성 세균이다. 운동성은 없고 대부분이 카탈라아제 음성이고, 생육에는각종 비타민, 아미노산, 펩티드 등을 요구한다. 이러한 유산균은 젖산 간균(桿菌)과 젖산 구균(球菌)으로 크게 대별된다.Lactic acid bacteria have the property of inhibiting the growth of pathogens and harmful bacteria in the lactic acid produced by lactic acid fermentation, and is an important bacterium that is also used as a dressing agent by preventing abnormal fermentation by various bacteria in the mammalian intestine. It is a gram-positive bacterium and is an anaerobic or anaerobic bacterium. There is no mobility and most are catalase negative, and growth requires various vitamins, amino acids, peptides and the like. These lactic acid bacteria are largely divided into lactic acid bacilli and lactate cocci.
상기 젖산 간균으로는 대표적으로 락토바실루스속에 속하는 유산균이 있는데 이는 호기성 젖산균으로 사람 및 모든 포유류와 그 밖의 동물의 장에 존재하며, 장내 자가 중독의 치료에 사용된다.The lactobacillus is typically a lactic acid bacterium belonging to the genus Lactobacillus, which is an aerobic lactic acid bacterium present in the intestines of humans and all mammals and other animals, and is used for the treatment of intestinal self-intoxication.
젖산 구균으로는 스트렙토코쿠스속, 페디오코쿠스속 및 류코노스톡속으로 크게 대별되며, 페디오코쿠스속에 속하는 유산균은 4연구균이며, 페디오코쿠스 펜토사세우스(P. pentosaceus)는 주로 김치에서 발견된다. 또한, 류코노스톡속에 속하는 유산균은 쌍구균으로 이 속에 속하는 류코노스톡 메센테로이데스(L. mesenteroides)는 당질에서 다량의 점질을 생성한다.The lactic acid cocci are largely divided into Streptococcus, Pediococcus and Leukonostock. Lactic acid bacteria belonging to the Pediococcus genus are 4 researchers, and Pediococcus pentosaceus is mainly Kimchi. Found in In addition, the lactic acid bacteria belonging to the genus Leukonostok is dicot, and L. mesenteroides (L. mesenteroides) belonging to the genus produces a large amount of viscous in the sugar.
본 발명에서는 상기 혼합 유산균 중 류코노스톡(Leuconostoc)속(屬)에 속하는 유산균들은 김치 등의 유산발효 식품에서 발견되는 균들로 다른 속에 속하는 유산균과 서로 비슷한 정도로 유산을 생성하고 있고 비용이 저렴하므로 류코노스톡속에 속하는 유산균들이 생성되는 것이 바람직하다.In the present invention, the lactic acid bacteria belonging to the genus Leukonostoc (Leuconostoc) of the mixed lactic acid bacteria as a bacterium found in lactic acid fermentation foods such as kimchi produce lactic acid to a similar degree to other lactic acid bacteria belonging to other genera and because the cost is low It is preferable that lactic acid bacteria belonging to the genus Konosstock are produced.
유산의 생성 정도는 자연 발효의 경우 발효 시작 후 48 시간 이내에 pH 5.0 이하로 떨어져 비내산성 균의 성장을 억제하게 된다. 72 시간 이상의 충분한 유산 생성을 거친 유산균 배양액을 사용한다. 기타 상기 균총 이외에 속하는 모든 유산균들도 유산균 배양액 제조시 생육 조건의 조절에 의하여 두부 제조에 사용될 수 있다.In the case of natural fermentation, the degree of lactic acid is lowered to pH 5.0 or less within 48 hours after the start of fermentation to inhibit the growth of non-acid resistant bacteria. Lactic acid bacteria cultures with sufficient lactic acid production over 72 hours are used. All other lactic acid bacteria belonging to the above flora may also be used for tofu production by controlling growth conditions in the production of lactic acid bacteria culture medium.
바람직한 유산균 배양액으로는 김치류 국물이 바람직하다.As a preferable lactic acid bacteria culture medium, kimchi broth is preferable.
또한, 본 발명에서는 종래의 경우 콩국을 끓여서 뜨거운 상태에서 두부를 제조하는 데 비하여 본원 발명에서는 콩국을 식힌 후 유산균이 발효된 유산균 배양액을 상기 콩국에 첨가함으로써 살아있는 유산균이 포함되어 찌개와 같이 고온 조리하는 경우에도 유산균은 생존할 수 없을 지라도, 유산의 섭취 효과는 살아있어 본 발명의 제조 방법으로 제조된 두부를 섭취하는 경우에도 성인병 예방과 정장 효과 등이 나타나며 그 때까지의 두부 보존 효과도 여전히 나타난다.In addition, in the present invention, in the present invention, compared to the preparation of tofu in the hot state by boiling soybean soup in the present invention, by adding the lactic acid bacteria cultured fermented lactic acid bacteria to the soybean soup after cooling the soybean soup, the live lactic acid bacteria are included, such as hot pot cooking Even if the lactic acid bacteria can not survive, the ingestion effect of the lactic acid is alive, even when ingesting the tofu prepared by the manufacturing method of the present invention, such as adult disease prevention and formal effects, and tofu preservation effect until then.
상기의 콩국을 식히는 온도는 40 ℃ 이하인 것이 바람직하다.It is preferable that the temperature which cools the said bean soup is 40 degrees C or less.
종래에는 두부를 제조하기 위하여 먼저, 원료 대두를 정선하여 대두 이외의 종실이나 협잡물 등을 제거한다. 정선 후 잘 씻은 대두를 물에 담구어 충분히 흡수시키면 중량이 약 2.2 내지 2.3 배로 증가한다. 상기 물을 흡수한 대두를 물을 흡수하면서 마쇄한다. 상기 대두를 마쇄한 후 Ca(OH)2로 중화시킨 산패유나 실리콘 수지를 소포제를 사용하여 약 100 ℃ 정도로 가열한다. 상기 가열한 마쇄 대두를 여과하여 콩국을 얻고, 상기 콩국을 70 내지 75 ℃에서 교반하면서 간수 또는 CaCl2등을 이용하여 응고하여 두부를 얻는다. 본 발명에서는 상기 공정 중에서 콩국을 70 내지 75 ℃에서 응고하는 공정 후 가열된 마쇄 대두를 냉각시키고 간수 또는 CaCl2를 사용하지 않고 발효된 유산균 배양액을 상기 냉각된 마쇄 대두에 첨가하여 응고시킴으로써 유산균이 포함된 두부를 제조할 수 있다.Conventionally, in order to manufacture tofu, first, raw soybeans are selected to remove seeds or contaminants other than soybeans. After selection, the well-washed soybeans are soaked in water and absorbed sufficiently to increase the weight by about 2.2 to 2.3 times. The soybeans which absorbed the water are crushed while absorbing the water. After grinding the soybean, rancid oil or silicone resin neutralized with Ca (OH) 2 is heated to about 100 ° C. using an antifoaming agent. The heated ground soybean is filtered to obtain a soybean soup, and the soybean soup is solidified with brine or CaCl 2 while stirring at 70 to 75 ° C. to obtain tofu. In the present invention, lactic acid bacteria are included by cooling the ground ground soybean after the process of coagulating soybean soup at 70-75 ° C. in the process and adding the fermented lactic acid bacteria culture medium without the use of brine or CaCl 2 to the cooled ground soybean to coagulate. Prepared tofu can be prepared.
또한 본 발명은 유산균 배양액을 이용하여 두부를 제조한 후 남은 여액에 시럽 또는 과일즙을 혼합함으로써 제조되는 유산균이 함유된 유산균 음료의 제조방법을 제공한다.In another aspect, the present invention provides a method for producing a lactic acid bacteria beverage containing lactic acid bacteria prepared by mixing the syrup or fruit juice in the remaining filtrate after preparing tofu using a lactic acid bacteria culture medium.
본 발명의 바름직한 일실시예에 따르면, 상기 유산균 음료는According to a preferred embodiment of the present invention, the lactic acid bacteria beverage is
a)ⅰ) 채소류, 과일류, 및 이들의 혼합물로부터 선택되는 물질; 및a) iii) a substance selected from vegetables, fruits, and mixtures thereof; And
ⅱ) 소금, 설탕, 및 물Ii) salt, sugar, and water
을 혼합하고 발효하여 유산균 배양액을 제조하는 단계;Mixing and fermenting to prepare a lactic acid bacteria culture medium;
b) 물에 불린 대두를 마쇄, 가열, 여과하여 콩국을 제조하는 단계;b) crushing, heating and filtering soybeans called water to produce soybean soup;
c) 상기 b)의 콩국을 40 ℃로 식힌 후, 상기 a)의 유산균 배양액을 첨가하는c) After cooling the soybean soup of b) at 40 ℃, the lactic acid bacteria culture medium of a) is added
단계; 및step; And
d) 상기 c)의 여액에 시럽 또는 과일즙을 혼합하는 단계d) mixing the syrup or fruit juice in the filtrate of c)
를 포함하는 것을 특징으로 하는 방법으로 제조한다.It is prepared by a method comprising a.
그리고, 상기의 방법으로 제조된 유산균 음료를 제공한다.And it provides the lactic acid bacteria beverage prepared by the above method.
상기 두부를 만든 후 남은 여액에는 아미노산, 비타민, 섬유소 등 여러 가지 유기물을 비롯하여 무기 염류와 중요한 유산균이 들어있다. 따라서, 이러한 여액에 시럽 또는 과일즙 등과 같은 적절한 향이 함유된 첨가물을 첨가하여 제조함으로써 유산균 음료를 제공할 수 있다.After making the tofu, the remaining filtrate contains inorganic salts and important lactic acid bacteria, including various organic substances such as amino acids, vitamins, and fiber. Therefore, it is possible to provide a lactic acid bacterium beverage by preparing an additive containing an appropriate flavor such as syrup or fruit juice to the filtrate.
따라서, 본 발명의 일실시예에 따라 도시된 도 1에서 보는 바와 같이 대두를 이용하여 콩국을 제조하고 40 ℃로 식힌 후 제조된 유산균 배양액을 투입하여 유산균 두부를 제조할 수 있으며, 또한 콩국을 제조한 후 남은 콩비지를 이용하여 유산균 배양액을 제조하여 그 유산균 배양액을 식은 콩국에 투입하여 유산균이 함유된 두부를 제조할 수 있다. 그리고, 상기와 같이 두부를 제조하고 남은 여액에 시럽또는 과일즙과 같은 첨가물을 첨가함으로써 유산균이 함유된 음료를 제조할 수 있다.Thus, as shown in Figure 1 shown in accordance with an embodiment of the present invention to prepare soybean soup using soybeans and cooled to 40 ℃ can be prepared by adding lactic acid bacteria culture solution prepared by lactic acid bacteria tofu, and also to prepare soybean soup After the lactic acid bacteria culture solution is prepared using the remaining soybeans, the lactic acid bacteria culture solution may be added to the cooled soybean soup to prepare tofu containing lactic acid bacteria. In addition, the beverage containing lactic acid bacteria may be prepared by adding an additive such as syrup or fruit juice to the remaining filtrate after preparing tofu as described above.
또한 본 발명은 유산균을 배양한 액을 첨가하여 두부를 제조할 수 있고, 유기산을 직접 두부 제조에 첨가하여도 두부를 제조할 수 있다.In the present invention, tofu can be prepared by adding a cultured lactic acid bacterium, and tofu can be prepared by adding an organic acid directly to tofu production.
본 발명의 바람직한 일실시예 따르면, 상기 두부는According to a preferred embodiment of the present invention, the tofu
a) 대두를 물에 불리는 공정;a) a process in which soybeans are called water;
b) 상기 a)의 대두를 마쇄하는 공정;b) grinding the soybeans of a);
c) 소포제를 사용하여 상기 b)의 마쇄된 대두를 가열하는 공정;c) heating the ground soybean of b) using an antifoaming agent;
d) 상기 c)의 가열한 마쇄 대두를 여과하여 콩국을 제조하는 공정; 및d) filtering the ground ground soybean of c) to produce soybean soup; And
e) 상기 d)의 콩국을 식힌 후 유기산을 첨가하는 공정e) cooling the soybean soup of d) and adding an organic acid
을 포함하는 방법으로 제조한다.It is prepared by a method comprising a.
상기 유기산으로는 바람직하게는 유산 또는 초산을 사용하는 것이 바람직하다.It is preferable to use lactic acid or acetic acid as said organic acid.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예 및 제조예를 제시한다. 그러나, 하기의 실시예 및 제조예는 본 발명을 더욱 잘 이해되도록 하기 위하여 제시되는 것일 뿐 본 발명이 하기의 실시예 및 제조예에 한정되는 것은 아니다.Hereinafter, preferred examples and preparation examples are provided to aid the understanding of the present invention. However, the following examples and preparations are only presented to better understand the present invention, and the present invention is not limited to the following examples and preparations.
실시예 1 내지 7Examples 1-7
360 mL 들이 병에 배추, 마늘, 배, 풋고추, 파인애플, 감자, 무를 각각 50, 60, 100, 40, 65, 105 및 75 g을 달아 넣었다. 여기에, 소금 100 g과 설탕 40 g을 넣어 물을 채워 4 L로 하여 소금 설탕 혼합액을 첨가하였다. 이 혼합액을 상기의360 mL 병에 각각 330, 337, 301, 347, 337, 290, 284 mL를 넣어 주었다.In 360 mL bottles, 50, 60, 100, 40, 65, 105 and 75 g of Chinese cabbage, garlic, pear, green pepper, pineapple, potato and radish were added. To this, 100 g of salt and 40 g of sugar were added to make 4 L of water, and a salt sugar mixture was added thereto. 330, 337, 301, 347, 337, 290 and 284 mL were added to the 360 mL bottle.
그리고, 3일을 실온에서 방치하였다.And 3 days was left to stand at room temperature.
상기 실시예 1 내지 7에서 제조된 유산균 배양액의 pH를 측정한 결과 3.5이었다.The pH of the lactic acid bacteria culture medium prepared in Examples 1 to 7 was measured as 3.5.
비교예 1Comparative Example 1
실시예 1에서 배추 등을 제외하고 소금, 설탕 혼합물만을 사용하였다.In Example 1, only salt and sugar mixtures were used except for cabbage.
상기 비교예 1에서 제조된 용액의 pH는 6.0이었다.The pH of the solution prepared in Comparative Example 1 was 6.0.
제조예 1 내지 7Preparation Examples 1 to 7
상기 실시예 1 내지 7에서 제조된 유산균 배양액 2 mL를 시판하고 있는 두유(삼육두유 제조) 3 mL에 넣어 두부를 제조하였다.Tofu was prepared by putting 2 mL of the lactic acid bacteria culture medium prepared in Examples 1 to 7 into 3 mL of commercially available soymilk (manufactured by Samgyu Soymilk).
제조예 8Preparation Example 8
식초(상품명 2배 사과 식초, 오뚜기 식품 제조) 2 mL를 시판하고 있는 두유 3 mL에 넣어 두부를 제조하였다.Tofu was prepared by adding 2 mL of vinegar (trade name double apple cider vinegar, OTTOGI Foods) to 3 mL of commercially available soymilk.
비교 제조예 1Comparative Production Example 1
비교예 1에서 배양한 액을 2 mL를 시판하고 있는 두유 3 mL에 넣어 두부를 제조하였다.Tofu was prepared by adding 2 mL of the culture solution in Comparative Example 1 to 3 mL of commercially available soymilk.
비교 제조예 2Comparative Production Example 2
상기 제조예 1에서 배양액을 사용하지 않고 두유만을 사용하였다.Soymilk was used without using the culture solution in Preparation Example 1.
그 결과를 표 1에 나타내었다.The results are shown in Table 1.
표 1에서 알 수 있는 바와 같이, 본 발명에 따라 제조된 제조예 1 내지 7의 경우에는 상기 유산균 배양액을 넣자마자 두유가 응고하여 두부가 제조되는 것을 알 수 있으나, 유산균 배양액을 넣지 않은 비교 제조예 1 및 2의 경우에는 두유가 응고하지 않았음을 알 수 있었다. 특히, 제조예 중 무를 사용한 경우 다른 제조예에 의한 것보다 훨씬 빨리 두유가 응고하여 두부가 되었음을 알 수 있었다. 또한, 식초와 같은 유기산을 직접 두부 제조 시에 첨가하여도 두유가 응고하는 현상이 나타나므로 유기산을 사용하여도 두부를 제조할 수 있음을 알 수 있었다.As can be seen in Table 1, in Preparation Examples 1 to 7 prepared according to the present invention, as soon as the lactic acid bacteria culture solution was added, it was found that soy milk coagulated, but the tofu was prepared. Soymilk did not solidify in case of 1 and 2. In particular, when using radish in the preparation example it was found that soy milk solidified tofu much faster than by the other preparation examples. In addition, even when an organic acid such as vinegar is added to the tofu tofu directly, soymilk coagulates.
본 발명은 두부를 제조하는 방법에서 발효된 유산균 배양액을 사용하므로써 종래의 두부 제조법을 과학화, 표준화하며, 유산균을 함유한 두부 및 음료를 만들어 자연스러운 유산균의 섭취를 유도하여 국민의 건강 증진과 두부의 보관성을 높일 수 있다.The present invention scientifically and standardizes the conventional tofu manufacturing method by using the fermented lactic acid bacteria culture medium in the method of manufacturing tofu, making tofu and beverages containing lactic acid bacteria to induce natural lactic acid bacteria intake and improve the health of the people and tofu storage You can increase the sex.
또한, 두부 제조시 발생하는 부산물인 콩비지 및 남는 콩국을 이용하여 유산균 배양액을 발효시켜 두부 제조 공정에 투입하여 유산균이 함유된 두부를 제조하거나 유산균이 함유된 음료를 제조함으로써 두부 및 유산균 음료의 제조 비용을 낮출 수 있고 또한 유산균이 풍부한 두부 및 음료를 국민에게 제공할 수 있으므로 국민 건강 증진에 일조를 할 수 있다.In addition, the production cost of tofu and lactic acid beverages by fermenting the lactic acid bacteria culture medium by using soy bean curd and by-product soybeans produced in the tofu production into the tofu manufacturing process to make tofu containing lactic acid bacteria or to produce a beverage containing lactic acid bacteria. In addition, it is possible to lower the amount of lactic acid bacteria and tofu and beverages that are rich in lactic acid bacteria, thereby contributing to the improvement of national health.
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