KR20130079173A - Fermented soymilk beverage composition using phaseolus angularis and rhynchosia nulubilis and the method thereof - Google Patents
Fermented soymilk beverage composition using phaseolus angularis and rhynchosia nulubilis and the method thereof Download PDFInfo
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- KR20130079173A KR20130079173A KR1020120148712A KR20120148712A KR20130079173A KR 20130079173 A KR20130079173 A KR 20130079173A KR 1020120148712 A KR1020120148712 A KR 1020120148712A KR 20120148712 A KR20120148712 A KR 20120148712A KR 20130079173 A KR20130079173 A KR 20130079173A
- Authority
- KR
- South Korea
- Prior art keywords
- soymilk
- weight
- lactobacillus
- fermented beverage
- seomoktae
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- 235000013322 soy milk Nutrition 0.000 title claims abstract description 120
- 239000000203 mixture Substances 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000006089 Phaseolus angularis Nutrition 0.000 title claims description 5
- 240000007098 Vigna angularis Species 0.000 title claims description 5
- 235000013361 beverage Nutrition 0.000 title description 9
- 241000913743 Rhynchosia Species 0.000 title 1
- 235000019985 fermented beverage Nutrition 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000007858 starting material Substances 0.000 claims abstract description 25
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 24
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 24
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 20
- 239000008213 purified water Substances 0.000 claims abstract description 19
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 18
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims abstract description 13
- 229940009289 bifidobacterium lactis Drugs 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 10
- 239000012141 concentrate Substances 0.000 claims abstract description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 9
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 9
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 9
- 229930091371 Fructose Natural products 0.000 claims abstract description 8
- 239000005715 Fructose Substances 0.000 claims abstract description 8
- 244000298479 Cichorium intybus Species 0.000 claims abstract description 7
- 235000007542 Cichorium intybus Nutrition 0.000 claims abstract description 7
- 229920000742 Cotton Polymers 0.000 claims abstract description 6
- 239000004744 fabric Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 54
- 230000004151 fermentation Effects 0.000 claims description 54
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 22
- 241000186660 Lactobacillus Species 0.000 claims description 18
- 229940039696 lactobacillus Drugs 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229930182490 saponin Natural products 0.000 claims description 6
- 150000007949 saponins Chemical class 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013325 dietary fiber Nutrition 0.000 claims description 5
- 235000010711 Vigna angularis Nutrition 0.000 claims description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 150000002482 oligosaccharides Chemical class 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000012371 Aseptic Filling Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 241000186673 Lactobacillus delbrueckii Species 0.000 abstract description 8
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract description 4
- 229940107187 fructooligosaccharide Drugs 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 240000008301 Rhynchosia minima Species 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 20
- 230000001953 sensory effect Effects 0.000 description 19
- 235000010469 Glycine max Nutrition 0.000 description 11
- 244000068988 Glycine max Species 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 244000057717 Streptococcus lactis Species 0.000 description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000013618 yogurt Nutrition 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 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 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000003717 Boswellia sacra Nutrition 0.000 description 1
- 240000007551 Boswellia serrata Species 0.000 description 1
- 235000012035 Boswellia serrata Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- -1 pH adjusters Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 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
- 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
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
- 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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
Description
본 발명은 팥과 서목태를 이용한 두유 발효 음료 조성물 및 이를 이용한 두유 발효 음료의 제조 방법에 관한 것이다.The present invention relates to a soymilk fermented beverage composition using red beans and Seomoktae and a method of producing soymilk fermented beverage using the same.
최근 콩의 식물성 단백질은 건강의 관점에서 널리 주목을 받고 있다. 콩을 주원료로 제조되는 두유는 양질의 단백질을 함유하고 있으며 아미노산, 미네랄, 비타민B가 풍부하며 일반 우유에 비해 지방 함량이 낮고 불포화 지방산을 함유하고 있으며 아시아인들에게 많은 유당불내증에 대한 염려도 없어, 건강 식품으로 많은 사람들의 관심의 대상이 되어 왔다. In recent years, vegetable protein of soybeans has attracted widespread attention in terms of health. Soy milk, made from soybeans, contains high-quality protein, is rich in amino acids, minerals, and vitamin B. It is low in fat compared to regular milk, contains unsaturated fatty acids, and there is no concern about Asian lactose intolerance. Health foods have been the subject of many people's attention.
팥은 콩과의 한해살이 식물로서, 성질이 따뜻하고 맛은 달며 독이 없다. 팥은 단백질, 지방, 당질 회분, 섬유질 등과 비타민 B1성분이 다량으로 함유되어 있어 각기병을 비롯해 신경, 위장, 심장 등에 이로운 음식으로 널리 알려져 있으며 특히, 체내 에너지 대사율을 높여 주고 이뇨 작용에 탁월하여 다이어트에 효과가 있다.Red beans are a year-round plant of the legume family. They are warm in nature, taste sweet, and have no poison. Since red beans contain a large amount of protein, fat, sugar ash, fiber, and vitamin B1 ingredients, they are widely known as beneficial foods for each disease, nerves, stomach, heart, etc. In particular, they increase energy metabolism in the body and are excellent for diuretic activity. It works.
서목태(쥐눈이콩)는 검정콩 중 하나로 약재상에서 약콩이라고 하여 예로부터 신장질환, 심혈관계질환, 노인성 치매 예방에 이용되어왔다. 서목태는 레시틴(Lecithin)함량이 일반콩 보다 높고, 항산화에 효과가 있는 안토시아닌(anthocyanin) 성분이 풍부하며, 불포화 지방산 함량이 높아 두뇌기능 및 심혈관계 질환의 예방과 치료에 효과가 있는 것으로 알려져 있다. Seomoktae (Rice Eye Bean) is one of the black soybeans and has been used to prevent kidney disease, cardiovascular disease, and senile dementia. Seomoktae is known to be effective in the prevention and treatment of brain function and cardiovascular diseases due to its high content of lecithin (Lecithin), rich in anthocyanin components that are effective in antioxidants, and high content of unsaturated fatty acids.
그러나, 일반 두유의 경우 콩 고유의 불쾌취와 이미로 인해 풍미가 떨어지고 자극적인 맛을 가지게 된다. 이러한 두유의 이미, 이취를 개선하기 위하여, 두유를 발효시키는 단계를 포함하는 방법이 개발되어 왔다. 예컨대 대한민국 특허 공개 제 1992-11383호, 제 1993-22956호에는 콩요구르트의 제조 방법이 개시되어 있고, 대한민국 특허 제 214224호에는 단백분해효소로 전처리된 두유를 이용한 두유 발효유의 제조방법이 개시되어 있으며, 대한민국 특허 공개 제 2003-97264호에는 이소플라본이 완전히 가수분해된 두유 발효유가 개시되어 있다.However, in the case of ordinary soy milk, due to the inherent unpleasant smell and soybeans, the flavor is reduced and has an irritating taste. Already in order to improve off-flavor of such soymilk, a method has been developed comprising the step of fermenting soymilk. For example, Korean Patent Publication Nos. 1992-11383 and 1993-22956 disclose methods for producing soy yogurt, and Korean Patent No. 214224 discloses a method for producing soymilk fermented milk using soymilk pretreated with protease. , Korean Patent Laid-Open Publication No. 2003-97264 discloses soy milk fermented milk in which isoflavones are completely hydrolyzed.
또한, 대한민국 등록 특허 527419호에는 쌀 당화액을 주재료로 하고 비피더스균, 유산균을 각각 첨가하여 발효시키거나 또는 비피더스균과 유산균의 혼합물을 첨가하여 발효시켜 제조되는 쌀 발효액을 포함하는 쌀 발효 식품 조성물이 개시되어 있고, 대한민국 1998-75079호에는 미분과 과채 발효 엑기스를 이용한 호상 및 액상의 쌀 요구르트 제조 방법이 개시되어 있다. 대한민국 등록 특허 560988호에는 기능성 쌀 및 구기자를 첨가한 기능성 요구르트 제조방법이 개시되어 있고, 대한민국 등록 특허 1069513호에는 쌀 성분의 함량을 높인 쌀 요구르트의 제조 방법 및 그에 의하여 제조한 쌀 요구르트가 개시되어 있다. In addition, the Republic of Korea Patent No. 527419 is a rice fermented food composition comprising a rice fermentation broth prepared by fermentation by adding the bisaccharides and lactic acid bacteria as a main ingredient and the bifidus bacteria and lactic acid bacteria, respectively, It is disclosed, and Republic of Korea 1998-75079 discloses a process for producing lake yogurt and liquid rice yogurt using fine powder and fruit fermentation extract. Republic of Korea Patent No. 560988 discloses a method for manufacturing functional yogurt with the addition of functional rice and wolfberry, and Republic of Korea Patent No. 1069513 discloses a method for producing a rice yogurt with a high content of rice and a rice yogurt produced by the same .
그런데 종래 발효 두유 제조 방법에는 콩 원료 자체의 이미, 이취로 인해 기호성이 충분히 개선되지 않았다. 따라서, 유산균의 기능성과 콩의 기호성이 유지되면서도 소비자가 거부감 없이 용이하게 섭취할 수 있는 유산균 음료를 종래의 것에 비하여 개선된 형태로 제공할 필요가 있다.However, in the conventional fermented soy milk production method, palatability has not been sufficiently improved due to the off-flavor of the soybean raw material itself. Therefore, there is a need to provide an improved form of lactic acid bacteria beverages that can be easily consumed by consumers without objection while maintaining the functionality of lactic acid bacteria and the soybean taste.
본 발명의 목적은, 두유의 원료로 팥과 서목태를 사용하고, 두유의 발효를 위한 유산균 스타터로써, 복합스타터를 사용하고, 6년근 발효 홍삼 농축액을 사용하여, 종래의 두유 발효액이 가진 불쾌한 풍미가 없고, 전반적으로 풍미가 개선되고, 기호성과 영양성이 높은 두유 발효 음료 조성물 및 그 제조 방법을 제공하는 것이다. An object of the present invention is to use the red bean and Seomoktae as a raw material of soy milk, as a lactobacillus starter for fermentation of soy milk, using a complex starter, using a six-year-old fermented red ginseng concentrate, the unpleasant flavor of conventional soy milk fermentation It is to provide a soymilk fermented beverage composition, and a method for producing the same, which is generally improved in flavor and high in palatability and nutrition.
본 발명의 또 다른 목적은 본 발명에 따른 두유 발효 음료의 제조 방법에 의해 제조된 두유 발효 음료를 제공하는 것이다.Still another object of the present invention is to provide a soymilk fermented beverage prepared by the method for producing a soymilk fermented beverage according to the present invention.
본 발명은 팥과 서목태로부터 만들어진 두유액을 비피도박테리움 락티스(Bifidobacterium lactis), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 델브루키 아종 불가리쿠스(Lactobacillus delbrueckii subsp. Bulgaricus) 및 스트렙토코쿠스 서모필루스(Streptococcus thermophilus)를 포함하는, 동결 건조된 복합스타터를 이용하여 발효시킨 두유 발효액을 포함하는 두유 발효 음료 조성물을 제공한다.The present invention is a soy milk solution made from red beans and Seomoktae Bifidobacterium lactis ( Bifidobacterium lactis), Lactobacillus know also loose fill (Lactobacillus acidophilus), Lactobacillus del Brewer key subspecies Bulgaria kusu (Lactobacillus delbrueckii subsp. It provides a soy milk fermented beverage composition comprising a soy milk fermentation broth fermented using a freeze-dried complex starter, including Bulgaricus ) and Streptococcus thermophilus .
또한, 본 발명은 두유 발효 음료 제조방법에 있어서,In addition, the present invention is a soymilk fermented beverage production method,
(a) 팥과 서목태를 3: 7 내지 4: 6의 혼합 중량비로 혼합된 것을 수세한 후, 15 내지 25℃에서 6 내지 10시간 동안 정수에 수침시킨 후, 물은 따라 버리고 상기 수침시킨 혼합 원료인 팥과 서목태 총 100 중량부에 대하여 800 ~ 1500 중량부에 해당하는 정수를 이용하여 분쇄한 후, 면포를 이용하여 여과시키고 110 내지 120℃에서 10 내지 15분간 가압 멸균하여, 팥과 서목태의 혼합 두유액을 제조하는 단계;(a) After washing red beans and Seomoktae mixed in a mixed weight ratio of 3: 7 to 4: 6, and immersed in purified water at 15 to 25 ℃ for 6 to 10 hours, the water is poured along the mixed raw material Based on 100 parts by weight of phosphorus adzuki beans and Seomoktae, crushed using purified water corresponding to 800-1500 parts by weight, filtered using cotton cloth, and sterilized at 110 to 120 ° C. for 10 to 15 minutes to mix red beans and Seomoktae. Preparing soymilk;
(b) 상기 제조된 혼합 두유액을 유산균 배양 적정 온도인 30 ~ 40 ℃로 냉각하는 단계;(b) cooling the prepared soymilk to 30 to 40 ° C., which is a suitable temperature for lactic acid bacteria culture;
(c) 비피도박테리움 락티스(Bifidobacterium lactis), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 델브루키 아종 불가리쿠스(Lactobacillus delbrueckii subsp . Bulgaricus) 및 스트렙토코쿠스 서모필루스(Streptococcus thermophilus)를 포함하는, 동결 건조된 복합스타터를 1X 108 cfu/㎖의 농도로 상기 팥과 서목태의 혼합 두유액에 접종하고, 35 내지 45℃에서 6 내지 12시간 배양하고, 배양 종말점은 pH 4.5 내지 5로 하는 두유 발효액 제조단계; 및(c) Bifidobacterium lactis , Lactobacillus < RTI ID = 0.0 > acidophilus), Lactobacillus del Brewer key subspecies Bulgaria kusu (Lactobacillus delbrueckii subsp . Bulgaricus ) and Streptococcus thermophilus , the freeze-dried complex starter was inoculated into the mixed soy milk solution of the red beans and Seomoktae at a concentration of 1 × 10 8 cfu / ml, Incubated for 12 to 12 hours, the end point of the culture soymilk fermentation broth to pH 4.5 to 5; And
(d) 상기 제조된 두유 발효액을 20 내지 40 중량%, 액상 과당 또는 설탕 1 내지 10 중량%, 6년근 발효 홍삼 농축액(고형분 60% 이상, 홍삼 사포닌 70mg/g 이상) 0.05 내지 0.2 중량%, 프락토 올리고당 0.01 내지 0.1 중량%, 치커리 식이섬유 0.01 내지 0.1 중량%, 정제 소금 0.05 내지 0.5 중량%, 향료 0.1 내지 1.0 중량% 및, 잔량의 정제수를 포함하는 두유 발효 음료 조성물로 제조하는 단계를 포함하는 두유 발효 음료 제조 방법을 제공한다.(d) 20 to 40% by weight of the prepared soy milk fermentation broth, 1 to 10% by weight liquid fructose or sugar, 6-year-old fermented red ginseng concentrate (60% or more solids, red ginseng saponin 70mg / g or more) 0.05 to 0.2% by weight, Producing a soymilk fermented beverage composition comprising 0.01 to 0.1% by weight of lacto oligosaccharides, 0.01 to 0.1% by weight of chicory dietary fiber, 0.05 to 0.5% by weight of refined salt, 0.1 to 1.0% by weight of fragrance, and the remaining amount of purified water. Provided is a method for preparing soymilk fermented beverage.
또한 본 발명은 상기 제조 방법으로 제조된 팥과 서목태를 이용한 두유 발효 음료를 제공한다.In another aspect, the present invention provides a soy milk fermented beverage using the red bean and Seomoktae produced by the manufacturing method.
본 발명의 두유 발효 음료는 음료를 제조하는 단계에서 팥과 서목태로부터 만들어진 두유 발효액을 사용함으로써, 기호성을 배가시키고 영양성이 높은 기능성 음료를 얻을 수 있고, 복합스타터로 유산균 스타터를 이용한 발효와 6년근 발효 홍삼 농축액을 사용함으로써, 종래의 불쾌한 풍미를 줄이고, 맛과 향을 증진시켜 건강 지향적인 새로운 형태의 음료를 제공하는 장점이 있다.Soymilk fermented beverage of the present invention by using the soymilk fermentation broth made from red beans and Seomoktae in the step of preparing the beverage, it can double the palatability and obtain a functional drink with high nutrition, fermentation using lactic acid bacteria starter as a complex starter and six-year fermentation By using the red ginseng concentrate, there is an advantage of reducing the conventional unpleasant flavor, improve the taste and aroma to provide a health-oriented new type of beverage.
이하, 본 발명을 더욱 상세히 설명한다.
Hereinafter, the present invention will be described in more detail.
Ⅰ. 음료 조성물Ⅰ. Beverage composition
본 발명은 팥과 서목태의 혼합 두유액을 비피도박테리움 락티스(Bifidobacterium lactis), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 델브루키 아종 불가리쿠스(Lactobacillus delbrueckii subsp. Bulgaricus) 및 스트렙토코쿠스 서모필루스(Streptococcus thermophilus)를 포함하는, 동결 건조된(FD-DVS: Freezed Dried Direct Vet Set) 복합스타터를 이용하여 발효시킨 두유 발효액을 포함하는 두유 발효 음료 조성물에 관한 것이다.The present invention is a mixed soy milk solution of red bean and Seomoktae Bifidobacterium lactis ( Bifidobacterium lactis), Lactobacillus know also loose fill (Lactobacillus acidophilus), Lactobacillus del Brewer key subspecies Bulgaria kusu (Lactobacillus delbrueckii subsp. It relates to a soymilk fermented beverage composition comprising a soymilk fermentation broth fermented using a freezed dried direct vet set (FD-DVS) complex starter, including Bulgaricus ) and Streptococcus thermophilus . .
보다 바람직하게는 상기 동결 건조된 복합스타터의 균주는 비피도박테리움 락티스(Bifidobacterium lactis), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 델브루키 아종 불가리쿠스(Lactobacillus delbrueckii subsp. Bulgaricus) 및 스트렙토코쿠스 서모필루스(Streptococcus thermophilus)의 혼합 중량비가 3 내지 2 : 2 내지 1 : 3 내지 2 : 4 내지 3의 혼합 중량비로 혼합된 것을 사용할 수 있다. 상기 동결 건조된 복합스타터가 상기 범위의 비율로 사용될 때, 유산균의 생장 촉진이 효과적이고, 두유 발효 음료 조성물의 관능성이 우수하다.
More preferably, the freeze-dried complex starter strain is Bifidobacterium lactis ( Bifidobacterium) lactis), Lactobacillus know also loose fill (Lactobacillus acidophilus), Lactobacillus del Brewer key subspecies Bulgaria kusu (Lactobacillus delbrueckii subsp. Bulgaricus ) and the mixed weight ratio of Streptococcus thermophilus ( Streptococcus thermophilus ) may be used in a mixed weight ratio of 3 to 2: 2 to 1: 3 to 2: 4 to 3. When the lyophilized complex starter is used in the ratio of the above range, it is effective to promote the growth of lactic acid bacteria, and the functionality of the soymilk fermented beverage composition is excellent.
상기 두유 발효액은 상기 동결 건조된 복합스타터를 1 X 108 cfu/㎖의 농도로 팥과 서목태의 혼합 두유액에 접종하고, 35 내지 45℃에서 6 내지 12시간 동안 배양하는 것이 바람직하며, 보다 바람직하게는 상기 발효 조건은 36 내지 40℃에서 6 내지 9 시간 동안 배양하는 것이다.The soymilk fermentation broth is inoculated in a mixed soymilk solution of red beans and Seomoktae at a concentration of 1 × 10 8 cfu / ml, and incubated at 35 to 45 ° C. for 6 to 12 hours, more preferably. Preferably the fermentation conditions are incubated at 36 to 40 ℃ for 6 to 9 hours.
상기 배양(발효) 시간이 6시간 미만일 경우에는 발효 정도가 약하여 콩의 이미, 이취가 발생하여 관능이 양호하지 못하며, 12시간을 초과할 경우에는 발효 정도가 강하여 강한 신맛과 이미, 이취가 발생할 수 있다.When the culture (fermentation) time is less than 6 hours, the fermentation degree is weak, so that the smell of soybeans, off-flavor occurs, the sensory effect is not good, if more than 12 hours the fermentation degree is strong, strong acidity and already, off-flavor can occur have.
상기 배양 온도 및 시간의 종료는 pH 4.5 내지 5.0가 되는 때를 기준으로 한다.
The end of the incubation temperature and time is based on when the pH is 4.5 to 5.0.
상기에서 제조된 두유 발효액은 여과 후, 원심 분리를 통하여 잔류물을 제거하는 정제 과정을 통하여, 8 내지 10 브릭스(Brix)의 두유 발효액을 얻을 수 있다. 상기 정제 과정 후에, 농축하는 단계를 더 포함할 수 있다.
Soymilk fermentation broth prepared in the above can be obtained through a purification process to remove the residue through centrifugation after filtration, 8 to 10 Brix soymilk fermentation broth. After the purification process, it may further comprise the step of concentrating .
본 발명은 조성물 총 중량에 대하여 상기 두유 발효액 20 내지 40 중량%, 액상 과당 또는 설탕 1 내지 10 중량%, 6년근 발효 홍삼 농축액(고형분 60% 이상, 홍삼 사포닌 70mg/g 이상) 0.05 내지 0.2 중량%, 프락토 올리고당 0.01 내지 0.1 중량%, 치커리 식이섬유 0.01 내지 0.1 중량% 및 잔량의 정제수를 포함하는 두유 발효 음료 조성물을 제공할 수 있다.
The present invention is 20 to 40% by weight of the soymilk fermentation broth, 1 to 10% by weight liquid fructose or sugar, 6-year-old fermented red ginseng concentrate (solid content of 60% or more, red ginseng saponin 70mg / g or more) 0.05 to 0.2% by weight It can provide a soymilk fermented beverage composition comprising 0.01 to 0.1% by weight of fructo oligosaccharide, 0.01 to 0.1% by weight of chicory dietary fiber and the balance of purified water.
본 발명의 두유 발효 음료 조성물에 포함되는 두유 발효액은, 조성물 총 중량에 대하여 20 내지 40 중량%로 포함되고, 25 내지 40 중량% 로 포함되는 것이 바람직하다. 상술한 범위 미만으로 포함되면, 두유 고유의 향이 다소 약하며 음용 시 연한 맛으로 인하여 두유의 맛을 느낄 수 없다. 반면에 상술한 범위를 초과하면, 두유의 텁텁한 맛과 발효취가 강하여 전반적인 풍미가 좋지 않다.
Soymilk fermentation broth contained in the soymilk fermentation beverage composition of the present invention, 20 to 40% by weight relative to the total weight of the composition, 25 to 40% by weight It is preferable to be included as. If it is included in less than the above-mentioned range, soy milk inherent flavor is somewhat weak and can not feel the taste of soy milk due to the soft taste when drinking. On the other hand, if it exceeds the above-mentioned range, the rich taste and fermentation odor of soy milk is strong and the overall flavor is not good.
본 발명의 두유 발효 음료 조성물에 포함되는 감미제는, 조성물 총 중량에 대하여 액상 과당 또는 설탕 1 내지 10 중량%를 포함하는 것이 바람직하다. 상술한 범위를 만족하면, 두유 발효 음료로서 가장 적합한 최적의 비율로서 관능적으로 가장 만족스러운 결과를 얻을 수 있다. 반면에 상술한 범위를 초과하면, 관능적인 부분에서 감미도가 너무 높아 단맛에 대한 거부감을 느끼게 할 수 있다. 상술한 범위 미만으로 포함되면, 단맛이 약해 관능적으로 만족도가 떨어지며, 음료 전체적인 풍미나 음용 시 느껴지는 묵직함이 부족하다.
The sweetener included in the soymilk fermentation beverage composition of the present invention preferably contains 1 to 10% by weight of liquid fructose or sugar based on the total weight of the composition. When the above-mentioned range is satisfied, it is possible to obtain a sensory most satisfactory result at an optimum ratio most suitable as a soymilk fermented beverage. On the other hand, if it exceeds the above-mentioned range, the sweetness in the sensual part may be too high to feel the rejection of sweetness. If it is included in the above-described range, the sweetness is weak, so the sensory satisfaction is low, the lack of heavy felt when drinking the overall flavor or drink.
본 발명의 두유 발효 음료 조성물에 포함되는 6년근 발효 홍삼 농축액 (고형분 60% 이상, 홍삼 사포닌 70mg/g 이상)은 두유 발효 음료에 첨가되어 불쾌한 이취를 제거하고, 면역력 증진 효과가 있으며, 상기 6년근 발효 홍삼 농축액은 조성물 총 중량에 대하여 0.05 내지 0.2 중량%인 것이 바람직하며, 상기 범위 내로 포함되었을 때 두유 발효 음료 조성물의 이취 제거 및 풍미 증진에 효과적이다.
The six-year-old fermented red ginseng concentrate (60% solids, red ginseng saponin 70mg / g or more) included in the soymilk fermented beverage composition of the present invention is added to the soymilk fermented beverage to remove unpleasant off-flavor, and improves immunity. Fermented red ginseng concentrate is preferably 0.05 to 0.2% by weight based on the total weight of the composition, when included in the above range is effective in removing off-flavor and flavor enhancement of the soy milk fermented beverage composition.
본 발명의 두유 발효 음료 조성물에 포함되는 프락토 올리고당은 두유 발효 음료에 첨가되어 감미를 높이고 유산균의 생장 촉진을 도울 수 있다. 상기 프락토 올리고당은 조성물 총 중량에 대하여 0.01 내지 0.1 중량%인 것이 바람직하며, 상기 범위 내로 포함되었을 때 두유 발효 음료 조성물의 감미가 우수하며, 유산균의 생장 촉진에 효과적이다.
Fructo oligosaccharides contained in the soymilk fermented beverage composition of the present invention may be added to the soymilk fermented beverage to increase the sweetness and help promote the growth of lactic acid bacteria. The fructo oligosaccharide is preferably 0.01 to 0.1% by weight based on the total weight of the composition, when included in the range is excellent sweetness of soy milk fermented beverage composition, it is effective in promoting the growth of lactic acid bacteria.
본 발명의 두유 발효 음료 조성물에 포함되는 치커리 식이섬유는 조성물 총 중량에 대하여, 0.01 내지 0.1 중량%로 포함되는 것이 바람직하며, 상기 범위 내로 포함되면, 유산균과 함께 장 내에서 정장 효과를 높일 수 있다.Chicory dietary fiber contained in the soymilk fermented beverage composition of the present invention is preferably included in 0.01 to 0.1% by weight, based on the total weight of the composition, if included in the above range, can increase the intestinal effect in the intestine with lactic acid bacteria. .
본 발명의 두유 발효 음료 조성물에 포함되는 정제수는 조성물 총 중량이 100 중량%가 되도록 잔량 포함된다.
Purified water included in the soymilk fermented beverage composition of the present invention is contained in the balance so that the total weight of the composition is 100% by weight.
본 발명의 두유 발효 음료 조성물은 기호성 향상을 위하여 첨가제로, 조성물 총 중량에 대하여 정제 소금 0.05 내지 0.5 중량% 및 향료 0.1 내지 1.0 중량%를 더 포함할 수 있다. 상기 첨가제를 첨가하여 두유의 풍미가 더욱 풍부한 두유 발효 음료 조성물을 제조할 수 있다.
The soymilk fermented beverage composition of the present invention may further include 0.05 to 0.5% by weight of refined salt and 0.1 to 1.0% by weight based on the total weight of the composition as an additive for improving palatability. The additive may be added to produce a soymilk fermented beverage composition further rich in the flavor of soymilk.
또한, 본 발명의 두유 발효 음료 조성물은 본 발명의 목적 및 효과를 벗어나지 않는 범위 내에서 당업계에서 통상적으로 사용되는 첨가제를 추가로 포함할 수 있다. 예컨대, 상기 첨가제는 유화제, 색소, pH 조절제, 비타민, 감미료 등을 들 수 있다.
In addition, the soy milk fermented beverage composition of the present invention may further include an additive commonly used in the art within the scope without departing from the object and effect of the present invention. For example, the additives include emulsifiers, colorants, pH adjusters, vitamins, sweeteners and the like.
Ⅱ. 음료 조성물의 제조방법Ⅱ. Method of Making a Beverage Composition
상기 두유 발효액은, 팥과 서목태를 3: 7 내지 4: 6의 혼합 중량비로 혼합된 것을 수세한 후 15 내지 25℃에서 6 내지 10시간 동안 정수에 수침시킨 후, 물은 따라 버리고 상기 수침시킨 혼합 원료인 팥과 서목태 총 100 중량부에 대하여 800 ~ 1500 중량부에 해당하는 정수를 이용하여 분쇄한 후, 면포를 이용하여 여과시키고 110 내지 120℃에서 10 내지 15분간 가압 멸균하여 제조할 수 있다.
The soy milk fermentation broth, the red bean and Seomoktae mixed in a mixed weight ratio of 3: 7 to 4: 6 and washed with water and then immersed in purified water for 6 to 10 hours at 15 to 25 ℃, the water is poured along the mixed It can be prepared by pulverizing using an integer corresponding to 800 ~ 1500 parts by weight based on a total of 100 parts by weight of red beans and Seomoktae as raw materials, filtered using a cotton cloth and autoclaved at 110 to 120 ° C for 10 to 15 minutes.
또한, 본 발명은 두유 발효 음료 제조 방법에 관한 것으로,In addition, the present invention relates to a method for producing soymilk fermented beverage,
(a) 팥과 서목태를 3: 7 내지 4: 6의 혼합 중량비로 혼합된 것을 수세한 후, 15 내지 25℃에서 6 내지 10시간 동안 정수에 수침시킨 후, 물은 따라 버리고 상기 수침시킨 혼합 원료인 팥과 서목태 총 100 중량부에 대하여 800 ~ 1500 중량부에 해당하는 정수를 이용하여 분쇄한 후, 면포를 이용하여 여과시키고 110 내지 120℃에서 10 내지 15분간 가압 멸균하여, 팥과 서목태의 혼합 두유액을 제조하는 단계;(a) After washing red beans and Seomoktae mixed in a weight ratio of 3: 7 to 4: 6, and then immersed in purified water at 15 to 25 ℃ for 6 to 10 hours, the water is poured along the mixed raw material Based on 100 parts by weight of phosphorus adzuki beans and Seomoktae, crushed using purified water corresponding to 800-1500 parts by weight, filtered using cotton cloth, and sterilized at 110 to 120 ° C. for 10 to 15 minutes to mix red beans and Seomoktae. Preparing soymilk;
(b) 상기 제조된 혼합 두유액을 유산균 배양 적정 온도인 30 ~ 40 ℃로 냉각하는 단계;(b) cooling the prepared soymilk to 30 to 40 ° C., which is a suitable temperature for lactic acid bacteria culture;
(c) 비피도박테리움 락티스(Bifidobacterium lactis), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 델브루키 아종 불가리쿠스(Lactobacillus delbrueckii subsp . Bulgaricus) 및 스트렙토코쿠스 서모필루스(Streptococcus thermophilus)를 포함하는, 동결 건조된 복합스타터를 1X 108cfu/㎖의 농도로 상기 팥과 서목태의 혼합 두유액에 접종하고, 35 내지 45℃에서 6 내지 12시간 배양하고, 배양 종말점은 pH 4.5 내지 5로 하는 두유 발효액 제조단계; 및(c) Bifidobacterium lactis , Lactobacillus < RTI ID = 0.0 > acidophilus), Lactobacillus del Brewer key subspecies Bulgaria kusu (Lactobacillus delbrueckii subsp . Bulgaricus ) and Streptococcus thermophilus , the freeze-dried complex starter was inoculated into the mixed soy milk solution of the red beans and Seomoktae at a concentration of 1 × 10 8 cfu / ml, Incubated for 12 to 12 hours, the end point of the culture soymilk fermentation broth to pH 4.5 to 5; And
(d) 상기 제조된 두유 발효액을 20 내지 40 중량%, 액상 과당 또는 설탕 1 내지 10 중량%, 6년근 발효 홍삼 농축액(고형분 60% 이상, 홍삼 사포닌 70mg/g 이상) 0.05 내지 0.2 중량%, 프락토 올리고당 0.01 내지 0.1 중량%, 치커리 식이섬유 0.01 내지 0.1 중량%, 정제 소금 0.05 내지 0.5 중량%, 향료 0.1 내지 1.0 중량% 및 잔량의 정제수를 포함하는 두유 발효 음료 조성물 제조단계를 포함하는 두유 발효 음료 제조방법을 제공한다.
(d) 20 to 40% by weight of the prepared soy milk fermentation broth, 1 to 10% by weight liquid fructose or sugar, 6-year-old fermented red ginseng concentrate (60% or more solids, red ginseng saponin 70mg / g or more) 0.05 to 0.2% by weight, Soymilk fermented beverage comprising the step of producing a soymilk fermented beverage composition comprising 0.01 to 0.1% by weight of lacto oligosaccharides, 0.01 to 0.1% by weight of chicory fiber, 0.05 to 0.5% by weight of refined salt, 0.1 to 1.0% by weight of flavor and the remaining amount of purified water It provides a manufacturing method.
상기 (c)단계에서 제조된 두유 발효액은 여과 후, 원심 분리를 통하여 잔류물을 제거하는 정제하는 단계를 더 포함할 수 있으며, 상기 제조된 두유 발효액의 당도는 8 내지 10 브릭스(Brix)인 것이 바람직하다.
The soymilk fermentation broth prepared in step (c) may further comprise a step of purifying the residue after filtration and centrifugal separation, wherein the sugar content of the soymilk fermentation broth is 8 to 10 Brix (Brix). desirable.
(e) 상기 (d)단계에서 제조된 두유 발효 음료 조성물을 0 내지 10℃로 냉각한 후, 일정 용기에 무균 충진 후 포장하는 단계를 더 포함하는데, 이 때 용기는 플라스틱 용기, 종이 재질 용기 등을 사용할 수 있다.
(e) cooling the soymilk fermented beverage composition prepared in step (d) to 0 to 10 ° C., and then aseptically filling and packaging the container, wherein the container is a plastic container, a paper material container, or the like. Can be used.
본 발명은 본 발명의 두유 발효 음료 제조 방법으로 제조되는 두유 발효 음료를 제공한다.
The present invention provides a soymilk fermented beverage produced by the method for producing soymilk fermented beverage of the present invention.
이하에서, 실시예 및 실험예를 통하여 본 발명을 보다 상세히 설명한다. 그러나, 하기의 실시예 및 실험예는 본 발명을 더욱 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 하기의 실시예 및 실험예에 의하여 한정되는 것은 아니다. 하기의 실시예 및 실험예는 본 발명의 범위내에서 당업자에 의해 적절히 수정, 변경될 수 있다.
Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, the following examples and experimental examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples and experimental examples. The following examples and experimental examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.
실시예Example 1 및 1 and 비교예Comparative example 1 내지 8: 스타터 선정 1 to 8: Starter Selection
실시예 1 및 비교예 1 내지 8의 복합스타터를 [표 1]에 기재하였다. 두유 발효에 적절한 스타터를 선정하기 위해 하기 [표 1]의 9종의 복합스타터를 선정하였다.The composite starters of Example 1 and Comparative Examples 1 to 8 are shown in [Table 1]. In order to select an appropriate starter for soybean milk fermentation, nine complex starters of Table 1 were selected.
시험예Test Example 1 : 두유의 발효 정도 및 관능 평가 1: Evaluation of fermentation degree and sensory evaluation of soymilk
상기 실시예 1(Chr.Hansen, Denmark)의 복합 스타터 및 비교예 1 내지 8의 상용 복합 스타터를 각각 1 X 108cfu/㎖의 농도로 두유 베이스에 접종시킨 조성물을 37℃에서 8시간 배양하고 발효 정도 및 관능 평가를 실시하였다. 시험 결과, 비교예 1, 비교예 6, 비교예 7, 비교예 8의 경우는 산미가 너무 높았으며 pH meter(Thermo Orion model 550A)를 이용하여 측정한 결과 pH 역시 4.3 내지 4.5 미만으로 너무 낮아져 단백질 경화 현상이 일어나 상용화 하기에 적합하지 않았다. 또한 비교예 3(FD-DVS CHN-11), 비교예 4(FD-DVS YC-350) 및 비교예 5(FD-DVS YoFlex)는 콩의 비린내 및 발효취가 강하여 제품화에 바람직하지 않은 것으로 확인되었다. 비교예 2(FD-DVS ABT-2)를 이용한 경우에는 발효 정도가 바람직하였으나 관능상 질감이 거칠어 적합하지 않았다. The composition in which the complex starter of Example 1 (Chr. Hansen, Denmark) and the commercial complex starters of Comparative Examples 1 to 8 were inoculated at a concentration of 1 × 10 8 cfu / ml, respectively, was incubated at 37 ° C. for 8 hours. Fermentation degree and sensory evaluation were performed. As a result, in the case of Comparative Example 1, Comparative Example 6, Comparative Example 7, Comparative Example 8, the acidity was too high, and the pH was measured using a pH meter (Thermo Orion model 550A), and the pH was also too low, below 4.3 to 4.5. Curing phenomenon occurred and was not suitable for commercialization. In addition, Comparative Example 3 (FD-DVS CHN-11), Comparative Example 4 (FD-DVS YC-350) and Comparative Example 5 (FD-DVS YoFlex) were confirmed to be unfavorable for commercialization due to the strong fishy and fermented odor of soybeans. It became. In the case of using Comparative Example 2 (FD-DVS ABT-2), the degree of fermentation was preferable, but the sensory texture was rough and not suitable.
본 발명의 실시예 1(FD-DVS ABY-1)의 복합스타터를 사용하여 발효한 두유 발효액이 발효 정도와 관능 전반에 있어 양호하였고, 발효 스타터로 사용하기 적당한 것으로 평가되었다.
The soymilk fermentation broth fermented using the composite starter of Example 1 (FD-DVS ABY-1) of the present invention was good in terms of fermentation degree and sensory properties, and was evaluated as suitable for use as a fermentation starter.
시험예Test Example 2: 발효 온도 및 시간 세부 설정 2: detailed setting of fermentation temperature and time
상기 실시예 1의 복합스타터를 이용하여 두유액을 발효하여, 두유액의 적정 발효 종점 시간을 알아보기 위해 발효 시간에 따라 단맛, 신맛, 향 및 종합적인 기호도에 대하여 관능 검사를 실시하였으며, 그 결과를 [표 2]에 나타내었다.Fermented soymilk using the composite starter of Example 1, and to determine the appropriate fermentation end time of soymilk, the sensory test was conducted for sweetness, sour taste, aroma and overall preference according to the fermentation time, and the result Is shown in [Table 2].
관능 척도는 5점 척도를 사용하였다.(5점 ‘매우 좋다’, 3점 ‘보통이다’, 1점‘매우 나쁘다’)
The sensory scale used a 5-point scale (5 points 'very good', 3 points 'normal', 1 point 'very bad').
관능 검사 결과 6시간 발효한 샘플은 발효 정도가 약하여 관능상 부적합하였으며 12 시간 이상 발효한 샘플은 발효 정도가 강하여 강한 신맛과 이미, 이취가 발생하여 제품으로 적합하지 못하였다. 발효 시간이 6시간 이하에서는 적절한 발효가 일어나지 않아 콩의 이미, 이취 발생으로 인해 관능이 양호하지 않았다. 38℃에서 8시간 정도 발효했을 경우, 적당한 신맛과 발효 특유의 향취를 느낄 수 있어 관능상 가장 적합한 것으로 판정되었다.
As a result of sensory evaluation, the sample fermented for 6 hours was inferior in sensory effect due to its weak fermentation, and the sample fermented for 12 hours or more was not suitable as a product due to strong sour taste and odor. When the fermentation time was 6 hours or less, proper fermentation did not occur, so that the sensory activity was not good due to the off-flavor. When fermented at 38 ° C. for about 8 hours, it was found to be most suitable in terms of sensory ability as it was able to feel a moderate sourness and a characteristic smell of fermentation.
제조예Manufacturing example 1 내지 4: 두유 발효 음료 제조 1 to 4: Soymilk Fermented Beverage Preparation
하기 [표 3]에 기재된 성분 및 함량에 따라 두유 발효 음료를 제조하여 관능 평가를 실시하였다.
Soymilk fermented beverages were prepared according to the ingredients and contents shown in the following [Table 3] and subjected to sensory evaluation.
제조예 1compare
Production Example 1
제조예 2compare
Production Example 2
(단위: 중량%)
(Unit: wt%)
시험예Test Example 3: 두유 발효 음료의 관능 평가 3: Sensory Evaluation of Soymilk Fermented Beverages
두유 발효 원액 함량에 따른 조성비를 달리하여 제조한, 상기 제조예 1 내지 4 및 비교 제조예 1 내지 2의 관능 비교 결과, 두유 발효 원액이 25 중량% 미만의 경우는 두유 고유의 향이 다소 약하며 음용 시 연한 맛으로 인하여 두유의 맛을 느낄 수 없었다. 반면 40 중량%를 초과한 경우는 두유의 텁텁한 맛과 발효취가 강하여 전반적인 풍미가 좋지 않았다.As a result of sensory comparison of Preparation Examples 1 to 4 and Comparative Preparation Examples 1 to 2 prepared by varying the composition ratio according to the content of the soymilk fermentation stock solution, when the soymilk fermentation stock solution is less than 25% by weight, the inherent aroma of soymilk is slightly weak and when drinking Due to the light taste, I could not feel the taste of soy milk. On the other hand, if it exceeds 40% by weight, the rich flavor and fermentation odor of soy milk was strong, and the overall flavor was not good.
두유 발효 원액 30 중량%를 포함하는, 제조예 3의 음료가 두유 맛과 향이 풍부하면서, 홍삼 향이 적절해 이취가 나지 않아, 관능상 가장 우수한 것으로 평가되었다.The beverage of Preparation Example 3, containing 30% by weight of soymilk fermentation stock, was rich in soymilk flavor and aroma, and the red ginseng aroma was not adequately odorous, and was evaluated as the best sensory.
또한 당도 조성비 및 기타 첨가물에 따른 관능조정 실험 결과 제조예 3의 음료가 관능과 풍미 등에서 가장 적합한 것으로 평가되었다.In addition, as a result of sensory adjustment experiment according to the sugar composition ratio and other additives, the beverage of Preparation Example 3 was evaluated as the most suitable in the sensory and flavor.
Claims (9)
팥과 서목태를 3: 7 내지 4: 6의 혼합 중량비로 혼합된 것을 수세한 후, 15 내지 25℃에서 6 내지 10시간 동안 정수에 수침시킨 후, 물은 따라 버리고 상기 수침시킨 혼합 원료인 팥과 서목태 총 100 중량부에 대하여 800 ~ 1500 중량부에 해당하는 정수를 이용하여 분쇄한 후, 면포를 이용하여 여과시키고 110 내지 120 ℃에서 10 내지 15분간 가압 멸균하여 제조하는 것을 특징으로 하는, 두유 발효 음료 조성물.The soymilk solution of claim 1, wherein the soymilk prepared from the adzuki bean and Seomoktae,
Red beans and Seomoktae mixed in a weight ratio of 3: 7 to 4: 6 After washing with water, it was immersed in purified water for 6 to 10 hours at 15 to 25 ℃, the water was discarded, and using the purified water corresponding to 800 ~ 1500 parts by weight based on 100 parts by weight of the total of 100 parts by weight of the soaked mixed raw materials After pulverizing, filtered using a cotton cloth, characterized in that it is prepared by autoclaving for 10 to 15 minutes at 110 to 120 ℃, soy milk fermented beverage composition.
(b) 상기 제조된 혼합 두유액을 유산균 배양 적정 온도인 30 ~ 40 ℃로 냉각하는 단계;
(c) 비피도박테리움 락티스(Bifidobacterium lactis), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 델브루키 아종 불가리쿠스(Lactobacillus delbrueckii subsp . Bulgaricus) 및 스트렙토코쿠스 서모필루스(Streptococcus thermophilus)를 포함하는, 동결 건조된 복합스타터를 1X 108cfu/㎖의 농도로 상기 팥과 서목태의 혼합 두유액에 접종하고, 35 내지 45℃에서 6 내지 12시간 배양하고, 배양 종말점은 pH 4.5 내지 5로 하는 두유 발효액 제조단계; 및
(d) 상기 제조된 두유 발효액을 20 내지 40 중량%, 액상 과당 또는 설탕 1 내지 10 중량%, 6년근 발효 홍삼 농축액(고형분 60% 이상, 홍삼 사포닌 70mg/g 이상) 0.05 내지 0.2 중량%, 프락토 올리고당 0.01 내지 0.1 중량%, 치커리 식이섬유 0.01 내지 0.1 중량%, 정제 소금 0.05 내지 0.5 중량%, 향료 0.1 내지 1.0 중량% 및, 잔량의 정제수를 포함하는 두유 발효 음료 조성물로 제조하는 단계를 포함하는 것을 특징으로 하는, 두유 발효 음료 제조 방법.(a) After washing red beans and Seomoktae mixed in a mixed weight ratio of 3: 7 to 4: 6, and immersed in purified water at 15 to 25 ℃ for 6 to 10 hours, the water is poured along the mixed raw material Based on 100 parts by weight of phosphorus adzuki beans and Seomoktae, crushed using purified water corresponding to 800-1500 parts by weight, filtered using cotton cloth, and sterilized at 110 to 120 ° C. for 10 to 15 minutes to mix red beans and Seomoktae. Preparing soymilk;
(b) cooling the prepared soymilk to 30 to 40 ° C., which is a suitable temperature for lactic acid bacteria culture;
(c) Bifidobacterium lactis , Lactobacillus < RTI ID = 0.0 > acidophilus), Lactobacillus del Brewer key subspecies Bulgaria kusu (Lactobacillus delbrueckii subsp . Bulgaricus ) and Streptococcus thermophilus , the freeze-dried complex starter was inoculated into the mixed soy milk solution of the red beans and Seomoktae at a concentration of 1 × 10 8 cfu / ml, Incubated for 12 to 12 hours, the end point of the culture soymilk fermentation broth to pH 4.5 to 5; And
(d) 20 to 40% by weight of the prepared soy milk fermentation broth, 1 to 10% by weight liquid fructose or sugar, 6-year-old fermented red ginseng concentrate (60% or more solids, red ginseng saponin 70mg / g or more) 0.05 to 0.2% by weight, Producing a soymilk fermented beverage composition comprising 0.01 to 0.1% by weight of lacto oligosaccharides, 0.01 to 0.1% by weight of chicory dietary fiber, 0.05 to 0.5% by weight of refined salt, 0.1 to 1.0% by weight of fragrance, and the remaining amount of purified water. Soy milk fermented beverage production method characterized in that.
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| JP2017534685A (en) * | 2013-11-05 | 2017-11-24 | オプティバイオティックス リミティド | Composition |
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| KR101950969B1 (en) * | 2017-10-11 | 2019-02-22 | 서울대학교 산학협력단 | Composition with Yak-Kong soybean (Glycine max) fermented by lactic acid bacteria for protecting brain neuronal cells and improving memory |
| RU2735423C1 (en) * | 2019-10-29 | 2020-11-02 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО ОмскийГАУ) | Soft cheese production method |
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