KR101702206B1 - Soybean pudding comprising Lactic acid producing bacterial fermented solution and preparation method thereof - Google Patents
Soybean pudding comprising Lactic acid producing bacterial fermented solution and preparation method thereof Download PDFInfo
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- KR101702206B1 KR101702206B1 KR1020150017389A KR20150017389A KR101702206B1 KR 101702206 B1 KR101702206 B1 KR 101702206B1 KR 1020150017389 A KR1020150017389 A KR 1020150017389A KR 20150017389 A KR20150017389 A KR 20150017389A KR 101702206 B1 KR101702206 B1 KR 101702206B1
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- lactic acid
- soybean milk
- acid bacteria
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 56
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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 OR TREATMENT 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
-
- 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
-
- 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
-
- 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
- A23V2400/31—Leuconostoc
-
- 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
- A23V2400/41—Pediococcus
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
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Abstract
본 발명은 유산균발효액 두유푸딩 및 그 제조방법에 관한 것으로 본 발명에서 액체배지에 유산균을 접종하여 발효 후 별도로 분리한 유산균 배양여액 또는 그 농축액을 사용하여 두유푸딩을 제조하고 관능검사를 실시한 결과, 두유푸딩에 유산균 발효시 합성된 생리활성에 유용한 대사산물을 함유하여 맛과 생리활성을 향상시키고 영양학적, 기능적, 품질 및 기호도 측면에서 푸딩의 가치를 현저히 향상시킬 수 있는 뛰어난 효과가 있다.The present invention relates to a soybean milk pudding of a fermented lactic acid fermentation broth and a method for producing the same. In the present invention, soybean milk pudding is produced using lactic acid bacteria culture filtrate or fermented soybean milk pudding obtained by inoculating lactic acid bacteria into a liquid medium, The puddings contain metabolites which are useful for the physiological activity synthesized during the fermentation of lactic acid bacteria, thereby improving the taste and physiological activity, and remarkably improving the pudding value in terms of nutritional, functional, quality and preference.
Description
본 발명은 유산균발효액을 함유하는 두유푸딩 및 그 제조방법에 관한 것으로 더욱 상세하게는 유산균액체배지에 유산균주를 접종 후 발효하여 얻은 유산균 배양여액 또는 그 농축액을 함유하는 두유푸딩 및 그 제조방법에 관한 것이다.
The present invention relates to a soybean milk pudding containing a lactic acid fermentation broth and a process for producing the same, and more particularly to a soybean milk pudding containing a lactic acid bacteria culture filtrate obtained by inoculating and fermenting a lactic acid bacterium into a lactic acid bacterium liquid medium or a concentrate thereof will be.
유산균(lactic acid bacteria)은 사람이나 동물의 장(腸)과 발효식품 등에서도 쉽게 발견되는 안전한 미생물로(Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. Clin. Res., 26, 95-111) 장내 상피세포에 부착하여 기생하게 되어 장내 균총의 성질을 개선시켜 장내 균총의 안정화, 유해세균의 정착 억제에 따른 부패산물 생성 감소 및 질병 예방, 면역 활성화 작용, 항암작용, 콜레스테롤 저하 등 인체에 많은 도움을 주는것으로 알려져 있다. 유산균이 여러 부패성 미생물 및 병원성 미생물에 대하여 생육억제 작용을 갖는 것은 몇 가지 대사적인 특성 때문인데 유산균은 대사산물로서 항균활성 인자인 organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, bacteriocin 등을 생산하기 때문이다(Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378). 그러나 종래의 유산균 제품들은 대부분 우유를 주재료로 하여 발효시킨 유제품이며 우유의 유당(Lactose)을 잘 소화하지 못하는 우리나라 사람들에게는 적합한 식품이라고 볼 수 없다. 또, 유산균은 종속영양미생물로서 기본적으로 당을 포함한 각종 아미노산, 비타민 등 여러 가지 영양성분을 필요로 하기 때문에 식물체 만을 재료로 하여 유산균 발효액을 만들면 영양성분의 부족으로 요구르트 처럼 다량의 유산균을 함유한 유산균 발효액을 만들기가 어렵고 제품의 균일화가 힘들다.Lactic acid bacteria are safe microorganisms that are easily found in intestines and fermented foods of humans and animals (Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. ., 26, 95-111). It is attached to epithelial cells of the intestine and becomes parasitic to improve the properties of intestinal microflora, thereby stabilizing intestinal microflora, decreasing the generation of decay products due to inhibition of harmful bacteria and preventing diseases, , Cholesterol lowering, and so on. Lactic acid bacteria have several inhibitory effects on various pathogenic microorganisms and pathogenic microorganisms due to their several metabolic characteristics. The lactic acid bacteria produce the antimicrobial activity factors such as organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde and bacteriocin (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378). However, conventional lactobacillus products are mostly dairy products fermented with milk as a main ingredient and can not be considered as a food suitable for Korean people who can not digest milk lactose well. Lactic acid bacteria are heterotrophic microorganisms, and basically they need various nutrients such as various amino acids and vitamins including sugar. Therefore, when a lactic acid fermentation broth is made only from a plant, a lactic acid bacterium containing a large amount of lactic acid bacteria It is difficult to make a fermentation liquid and it is difficult to uniformize the product.
콩은 몸에 좋은 단백질 및 지방과 각종 기능성 성분을 많이 함유하고 있어, 영양학적으로 매우 우수한 이상적인 식품으로 식생활에 있어 매우 중요하며 필수적인 식품이다. 이와 더불어, 최근에는 항암 특성 및 면역성 강화 등 새로운 생리적 기능이 더욱 알려지면서 기능성 식품으로서 콩의 식품 영양학적 가치는 날로 증대되고 있다. 콩의 원산지인 우리나라는 오래전부터 조리 및 가공 기술의 발달로 다양한 종류의 콩 가공식품을 이용해 왔다. 콩을 적당히 가공하면 소화율과 영양가 향상을 기대할 수 있다. 우리나라의 대표적인 콩 가공식품에는 두유, 두부, 간장, 된장, 청국장 등이 있는데, 이들 가공품은 콩에 비하여 소화흡수율은 매우 높으나 간장, 된장, 청국장과 같은 발효제품의 경우 염분함량이 높은 단점이 있고, 특별히 청소년이나 어린이와 같이 연령대가 낮을수록 콩 제품에 대한 선호도가 낮아 건강에 매우 유익한 콩의 섭취에 어려움이 있다.Beans contain a lot of good protein and fat and various functional ingredients, so they are very important nutritional supplements. In addition, recently, new physiological functions such as anticancer properties and immunity enhancement are becoming more known, and as a functional food, the nutritional value of soybean is increasing day by day. Korea, which is the origin of soybeans, has been using soybean processed foods of various kinds for a long time due to development of cooking and processing technology. If the beans are processed properly, digestibility and nutritional value can be expected. Soybean, tofu, soy sauce, soybean paste, soybean paste, and chungkukjang are typical soybean processed foods in Korea. These processed products have higher digestion and absorption rate than soybean, but fermented products such as soy sauce, doenjang, and chungkukjang have high salt content. Particularly, the lower the age group, such as adolescents and children, the lower the preference for soy products, which makes it difficult to obtain soybeans which are very beneficial to health.
두부와 관련된 기술현황을 살펴보면 콩에서 나온 두유에 기타 재료들을 혼합하여 후식용 및 간식용으로 먹을수 있는 푸딩형 또는 요플레형 두유를 제조하는 방법이 대한한국 공개특허 제1999-0073251호에 개시된 바 있으며 두유, 두유에 호박, 무스, 초콜렛 등의 자연식품, 합성 착색료, 우유, 치즈, 설탕, 나트륨을 사용하여 응고된 형태의 바바로와를 제조하는 방법이 일본 공개특허 제2004-49193호이 개시된 바 있다. 또 콩 이취감이 없고 올리고당을 함유한 두유 바바로와 또는 두유 푸딩 및 그 제조방법이 대한민국 등록특허 제10-1018923호에 개시된 바 있다. 그러나 상기문헌 어디에도 유산균발효액 또는 유산균발효대사산물을 함유하는 두유푸딩 및 그 제조방법에 관하여는 개시된 바 없다.
A review of the technology related to tofu is disclosed in Korean Patent Laid-Open Publication No. 1999-0073251, which discloses a method of producing pudding or yomiuri type soybean milk which can be eaten for food and snack by mixing other ingredients with soybean milk derived from soybean, Japanese Patent Application Laid-Open No. 2004-49193 discloses a method for producing a barbecue of a frozen form in natural soybean milk using natural foods such as amber, mousse, chocolate, synthetic coloring agent, milk, cheese, sugar and sodium. Also disclosed in Korean Patent Registration No. 10-1018923 is a soymilk bar soap containing no oligosaccharide and soybean milk pudding and a method for producing the same. However, none of the above documents discloses soybean milk puddings containing lactic acid fermentation broth or fermented metabolites of lactic acid bacteria and their production methods.
따라서 본 발명의 목적은 유산균발효액을 함유하는 두유푸딩을 제공하는데 있다. 본 발명의 다른 목적은 유산균발효액을 함유하는 두유푸딩의 제조방법을 제공하는데 있다.
Accordingly, it is an object of the present invention to provide soybean milk pudding containing lactic acid fermentation broth. It is another object of the present invention to provide a method for producing soybean milk pudding containing lactic acid fermentation broth.
본 발명의 상기 목적은 유산균을 배양하기에 적합한 액체배지를 제조하는 단계와; 상기 단계에서 제조된 액체배지에 Lactobacillus. plantarum , L. sakei, L. brevis, L. casei , L. rhamnosus , L. acidophillus, L. fermentum , Streptococcus thermophilus , Bifidobacterium longum, Leuconostoc kimchii 및 Leuconostoc citreum, Leuconstoc mesenteroides 중에서 선택되는 어느 하나 이상의 유산균을 접종하여 배양하는 단계와; 상기 단계에서 수득한 배양액을 원심분리하여 유산균과 배양여액을 분리하는 단계와; 상기 단계에서 얻은 유산균 배양여액을 살균하여 그 살균된 유산균 배양여액 또는 상기 유산균 배양여액을 농축공정을 거쳐서 2배 이상의 농축된 배양여액을 사용하여 두유푸딩을 제조하는 단계와; 상기 단계에서 얻은 두유푸딩의 관능검사를 실시하는 단계를 통하여 달성하였다.
The above object of the present invention is achieved by a method for producing a lactic acid bacterium comprising the steps of: preparing a liquid medium suitable for culturing a lactic acid bacterium; In the liquid medium prepared in the above step, Lactobacillus. plantarum , L. sakei, L. brevis, L. casei , L. rhamnosus , L. acidophillus, L. fermentum , Streptococcus thermophilus , Bifidobacterium longum, Leuconostoc kimchii and Leuconostoc citreum, Leuconstoc mesenteroides , and culturing the same; Centrifuging the culture solution obtained in the above step to separate lactic acid bacteria and culture filtrate; Sterilizing the lactic acid bacteria culturing filtrate obtained in the above step and preparing the soybean milk pudding using the cultured lactic acid bacteria culturing filtrate or the culturing filtrate of the lactic acid bacteria using the concentrated culture filtrate twice or more through the concentration step; And performing the sensory evaluation of the soybean milk pudding obtained in the above step.
본 발명은 유산균 배양여액 또는 그 농축액을 함유하는 두유푸딩 및 그 제조방법을 제공하는 효과가 있으며 두유푸딩에 유산균 발효시 합성된 생리활성에 유용한 대사산물을 함유하고 맛과 생리기능을 향상시키며 영양학적, 기능적, 기호도 및 품질 측면에서 두유푸딩의 가치를 종합적으로 향상시킬 수 있는 뛰어난 효과가 있다.
The present invention provides soybean milk pudding containing the fermentation broth of lactic acid bacteria or the concentrate thereof and a method for producing the soybean milk pudding. The soybean milk pudding contains the metabolites useful for the bioactivity synthesized during the fermentation of lactic acid bacteria and improves taste and physiological functions. , There is an excellent effect of comprehensively improving the value of soybean milk pudding in terms of functional, taste and quality.
도 1은 본 발명 실시예에 따른 유산균 배양여액 또는 그 농축액을 함유하는 두유푸딩의 제조공정을 나타낸 다이어그램이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a process for producing soybean milk pudding containing the cultured lactic acid bacteria culture solution or the concentrated liquid according to the embodiment of the present invention. FIG.
본 발명에 있어서 유산균발효액이라 함은 유산균주를 액체배지에 접종하여 배양한 배양여액 및 그 농축액을 의미한 것이다.In the present invention, the fermentation broth of lactic acid bacteria refers to a culture filtrate obtained by inoculating a lactic acid bacteria strain in a liquid medium and its concentrate.
본 발명에 따르면 상기 유산균은 Lactobacillus plantarum, L. sakei, L. brevis, Leuconostoc kimchii, L. citreum, L. mesenteroides, Weissella confusa를 단독 또는 혼합하여 배양한 유산균을 지칭한다.According to the present invention, the above-mentioned lactic acid bacteria refers to lactic acid bacteria cultured with Lactobacillus plantarum, L. sakei, L. brevis, Leuconostoc kimchii, L. citreum, L. mesenteroides and Weissella confusa alone or in combination.
본 발명에 따라 사용할 수 있는 유산균주는 통상적인 유산균이 모두 해당된다. 즉, Leuconostoc 속, Lactobacillus 속, Weissella 속 외에도 Pediococcus 속, Streptooccus 속, Bifidobacterium 속의 유산균을 상기와 같이 배양하여 얻은 배양액을 적용하는 것을 포함한다.The lactic acid bacteria which can be used according to the present invention are all conventional lactic acid bacteria. That is, it includes application of a culture solution obtained by culturing a lactic acid bacterium belonging to the genus Pediococcus , Streptooccus , and Bifidobacterium in addition to Leuconostoc genus, Lactobacillus genus, and Weissella genus.
본 발명에 따르면, Leuconostoc 속의 유산균은 L. kimchii , L. citreum , L. mesenteroides , L. gasicomitatum, L. lactis , L. inhae , L. gelidum , L. carnosum , L. cremoris . L. dextranicum, L. paramesenteroides 균주가 해당된다.According to the present invention, the lactic acid bacteria of Leuconostoc are L. kimchii , L. citreum , L. mesenteroides , L. gasicomitatum, L. lactis , L. inhae , L. gelidum , L. carnosum , L. cremoris . L. dextranicum, L. paramesenteroides Strain.
Lactobacillus 속의 유산균으로는 L. plantarum , L. sakei , L. brevis , L. pentosus, L. kimchii , L. confusus , L. curvatus , L. acidophilus , L. bulgaricus, L. casei 균주가 해당된다. Lactobacillus species include L. plantarum , L. sakei , L. brevis , L. pentosus, L. kimchii , L. confusus , L. curvatus , L. acidophilus , L. bulgaricus, L. casei Strain.
Weissella 속의 유산균은 W. confusa, W. koreensis , W. kimchii , W. cibaria , W. viridescens 균주가 해당된다.The lactic acid bacteria of the genus Weissella are W. confusa, W. koreensis , W. kimchii , W. cibaria , and W. viridescens .
Pediococcus 속의 유산균은 P. acidilactici , P. pentosaceus 균주가 포함된다.The lactic acid bacteria in Pediococcus were P. acidilactici , P. pentosaceus Strain.
Streptococus 속의 유산균은 S. thermophilus , S. lactis 균주가 포함된다. Streptococus lactic acid bacteria include S. thermophilus and S. lactis strains.
Bifidobacterium 속의 유산균은 B. longum , B. bifidum , B. infantis , B. lactis , B. animalis 균주가 이에 해당된다.The lactic acid bacteria belonging to the genus Bifidobacterium include B. longum , B. bifidum , B. infantis , B. lactis , and B. animalis .
본 발명의 두유푸딩은 건과일, 견과류를 첨가하여 제조할 수 있다. 본 발명에서 사용할 수 있는 건과일은 통상적으로 건조처리된 모든 과일이 포함된다.The soybean milk pudding of the present invention can be prepared by adding dry fruits and nuts. The dry fruit that can be used in the present invention includes all fruits that are usually dried.
이하, 본 발명을 실시예에 의해 보다 상세하게 설명한다. 그러나 하기 실시예는 본 발명을 예시하기 위한 것에 불과하며 본 발명의 권리범위를 한정하는 것으로 의도되지 않는다.
Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to illustrate the invention and are not intended to limit the scope of the invention.
<실시예 1> 본 발명 유산균 배양액 제조Example 1 Production of Lactic Acid Bacterium Culture Solution of the Present Invention
본 발명에서 유산균의 배양조건은 배양 온도 20 ∼ 40℃에서 12 ∼ 48시간 동안 유산균 수가 1×108 cfu/mL 이상, pH 4.8 이하가 될 때까지 하기 액체배지에서 각각 배양하여 유산균 배양액을 제조하였다.
In the present invention, the culture conditions of the lactic acid bacteria were cultured in the following liquid culture media at a culture temperature of 20 to 40 ° C. for 12 to 48 hours until the lactic acid bacteria number was 1 × 10 8 cfu / mL or more and the pH was 4.8 or less .
(1) 식품용 유산균 액체배지(1) Lactic acid bacteria for food liquid medium
본 발명에 따른 유산균을 배양하기 위한 식품용 액체배지는 [표 1]에 기재한 조성비율로 배합하고 121℃에서 30분간 멸균하여 제조하였다.The liquid medium for food for culturing the lactic acid bacteria according to the present invention was prepared in the composition ratio shown in Table 1 and sterilized at 121 占 폚 for 30 minutes.
본 발명에 따른 액체배지를 구성하는 성분 조성에서 무기염류는 배지조성에서 통상적으로 사용하는 Mg, Mn, Co성분의 중량부 합계이다.
In the constituents of the liquid medium according to the present invention, the inorganic salts are the sum of the weight parts of Mg, Mn and Co components commonly used in the medium composition.
(2) 두유 또는 순물을 이용한 유산균 배양용 액체배지(2) Liquid medium for culturing lactic acid bacteria using soybean milk or pure product
본 발명에 따른 유산균을 배양하기 위한 두유 또는 순물을 이용한 액체배지는 두유 또는 순물(3 ~ 10°Brix)를 100% 조성으로 하여, 121℃에서 30분간 멸균 후 상온 냉각하여 제조하였다.
The liquid medium using soymilk or pure material for culturing the lactic acid bacteria according to the present invention was prepared by sterilizing soybean milk or pure product (3 to 10 ° Brix) as a 100% composition at 121 ° C for 30 minutes, followed by cooling at room temperature.
<< 실시예Example 2> 본 발명 유산균 2> Lactic acid bacteria of the present invention 배양여액Culture filtrate 및 그 농축액 제조 And concentrate preparation
본 발명 상기 실시예1에 따라 배양한 유산균 배양액을 7,000 ∼ 10,000 rpm으로 원심분리하여 유산균체와 배양상등액을 분리하였다. 상기에서 분리된 배양여액은 다시 살균(100℃, 30분)한 후 90℃까지 냉각하여 유산균 배양여액을 제조하였으며 Hot Filling 포장을 하여 공시재료로 사용하였다. 또한 상기에서 분리된 배양여액을 통상의 방법에 따라 감압농축하여 2배이상의 농축된 배양농축액을 제조하였다.The culture of the lactic acid bacteria cultured according to Example 1 of the present invention was centrifuged at 7,000 to 10,000 rpm to separate the lactic acid bacteria and the culture supernatant. The culture filtrate isolated from the above was again sterilized (100 ° C., 30 minutes) and cooled to 90 ° C. to produce a lactic acid bacteria culture filtrate. The filtrate was used as a hot fill packing material. In addition, the culture filtrate separated from the above was concentrated under reduced pressure according to a conventional method to prepare a concentrated culture concentrate which was twice or more concentrated.
상기 방법으로 제조된 본 발명 유산균 배양여액 및 그 농축액에는 유산균의 발효과정 중 생성된 대사산물로서 주로 감마 아미노뷰티르산(GABA), 아미노산, 펩타이드, 비타민, 유기산 및 박테리오신 등이 포함된다.The cultured filtrate of lactic acid bacteria according to the present invention prepared by the above method and concentrate thereof include mainly gammaaminobutyric acid (GABA), amino acids, peptides, vitamins, organic acids and bacteriocins as metabolites produced during fermentation of lactic acid bacteria.
이하에서는 본 실시에서 제조한 유산균 배양여액 및 그 농축액을 사용하여 두유푸딩을 제조하였다.
Hereinafter, soybean milk puddings were prepared using the lactic acid bacteria culturing filtrate prepared in the present invention and the concentrate.
<실시예 3> 본 발명 유산균 배양여액 또는 그 농축액을 함유하는 두유푸딩 제조Example 3 Production of Soybean Milk Pudding Containing Cultured Lactic Acid Bacteria Culture Solution or the Concentrated Liquid
하기 [표 2] 또는 [표 3]에 기재한 배합비로 상기 유산균 배양여액 0.5 ~ 10중량% 또는 상기 유산균 배양여액의 농축액 0.1 ~ 5중량%와 대두유(6~12°Brix), 연유, 올리고당, 기타 첨가물을 일정 비율로 배합하여 균질화 혼합 후, 두유 푸딩용기 또는 푸딩용 컵에 넣고, 70 ~ 100℃의 온도에서 10 ~ 30분간 열탕처리하여 두유를 응고시켜 두유푸딩을 제조하였다.0.5 to 10% by weight of the lactic acid bacteria culture filtrate or 0.1 to 5% by weight of the concentrate of the lactic acid bacteria culture filtrate and soybean oil (6 to 12 ° Brix), fructose, oligosaccharides, and fructose at a blending ratio shown in [Table 2] or [Table 3] Other additives were mixed at a certain ratio, and homogenized. Then, the mixture was put in a soybean milk pudding container or a cup for pudding, and treated with hot water at a temperature of 70 to 100 ° C for 10 to 30 minutes to make soybean milk pudding.
본 발명에 따른 두유푸딩의 응고 및 품질에 핵심이 되는 유산균 배양여액 또는 그 농축액은 접종사용하는 유산균주의 종류와 배양, 발효시간에 따라서 두유푸딩 조성물 전체 중량대비 0.5 ~ 10% 또는 0.1~ 5% 농도범위로 첨가량 비율을 달리 적용할 수 있었다.
According to the kind of lactic acid bacteria used for inoculation and the culture time and fermentation time, 0.5 ~ 10% or 0.1 ~ 5% concentration of soybean milk pudding according to the total weight of the soybean milk pudding composition The ratio of addition amount could be applied differently.
<< 실험예Experimental Example > 본 발명 유산균발효액을 함유하는 두유푸딩의 관능검사> Sensory evaluation of soybean milk pudding containing lactic acid fermentation broth of the present invention
본 발명 상기 실시예 3 [표 2]의 유산균발효액을 함유하는 두유푸딩의 관능검사를 실시하였다. 관능검사는 일반인 100명을 선정하여 실시하였다. 관능 평가 항목은 색, 맛, 향, 식감, 전체적인 기호도에 대해 5점 척도법으로 평가하여 '매우 나쁘다' 1점, '매우 좋다' 5점으로 1 ~ 5점의 범위에서 점수를 부여하여 선호도가 높을수록 높은 점수를 주도록 하였다.The inventive soybean milk pudding containing the lactic acid fermentation broth of Example 3 [Table 2] was subjected to sensory evaluation. The sensory test was conducted by 100 people. Sensory evaluation items were evaluated by 5-point scale for color, taste, incense, texture, overall taste, and 1 point for 'very bad' and 5 points for 'very good' The higher the score, the higher the score.
실험결과 [표 4]과 같이 두유푸딩의 색, 맛, 향, 식감 등의 관능적 품질상의 가장 이상적인 유산균발효액은 Leuconostco kimchii, Leuconostoc citreum, Leuconostco mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus brevis, Weissella confusa 유산균주로 발효한 배양여액으로 두유푸딩 제조시, 유산균 배양여액 3 ~ 8%, 그 농축액 1.5 ~ 5%를 각각 첨가하는 것이 가장 적합하였다.Experimental results As shown in Table 4, the most ideal lactic acid fermentation broth of soybean milk pudding in sensory quality such as color, taste, flavor, and texture is Leuconostoc kimchii, Leuconostoc citreum, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus brevis, Weissella confusa lactic acid bacteria When fermented soybean milk pudding was prepared with fermented culture filtrate, it was best to add 3 ~ 8% of culture filtrate of lactic acid bacteria and 1.5 ~ 5% of concentrate.
한편 [표 3]의 레시피에 따른 두유푸딩의 관능검사결과 하기 실험결과 [표 4]와 큰 차이가 없어 표로 나타내지는 않았다.
On the other hand, the sensory test results of the soybean milk pudding according to the recipe of [Table 3] were not much different from those of the following experiment results.
본 발명은 유산균발효액을 함유하는 신규한 두유푸딩 및 그 제조방법을 제공하는 효과가 있으며 두유푸딩에 유산균 배양여액 또는 그 농축액을 첨가함으로써 유산균 발효시 생성되는 유용한 대사산물의 유효성분을 포함하여 영양학적, 기능적, 기호도 및 품질 측면에서 전체적으로 푸딩의 가치를 향상시킬 수 있는 뛰어난 효과가 있으므로 가공식품산업상 매우 유용한 발명인 것이다.
The present invention relates to a novel soybean milk pudding containing a lactic acid fermentation broth and a method for producing the same. The present invention relates to a novel soybean milk pudding containing a fermentation broth of a lactic acid bacterium, , It is a very useful invention in the processed food industry because it has an excellent effect of improving the value of pudding as a whole in terms of functionality, taste and quality.
Claims (6)
유산균 배양을 위하여 액체배지를 제조하는 단계(a)와; 상기 (a)단계에서 제조된 액체배지에 유산균을 접종하여 배양액을 제조하는 단계(b)와; 상기 (b)단계에서 제조된 배양액을 원심분리하여 배양여액을 분리하는 단계(c)와; 상기 (c)단계에서 얻은 배양여액을 살균하는 단계(d)와; 상기 살균된 배양여액(d) 또는 이를 농축한 농축액(e)에 두유푸딩 조성물을 첨가 혼합 균질화한 후 푸딩용기에 넣고 열탕처리하여 두유를 응고시키는 단계로 이루어진 것이 특징인 유산균발효액 함유 두유푸딩 제조방법.
A method for producing soybean milk pudding using a lactic acid bacterium;
(A) preparing a liquid medium for culturing a lactic acid bacterium; (B) preparing a culture solution by inoculating the liquid medium prepared in the step (a) with lactic acid bacteria; (C) separating the culture filtrate by centrifuging the culture broth prepared in the step (b); (D) sterilizing the culture filtrate obtained in the step (c); Adding a soybean milk pudding composition to the sterilized cultured filtrate (d) or a concentrate (e) concentrating the same, mixing and homogenizing the soybean milk pudding composition, and then placing the soybean milk pudding composition in a pudding container and subjecting the soybean milk pudding to hot water treatment to coagulate the soybean milk. .
Leuconostoc 속 유산균주 L. kimchii, L. citreum, L. mesenteroides, L. gasicomitatum, L. lactis, L. inhae, L. gelidum, L. carnosum, L. cremoris. L. dextranicum, L. paramesenteroides,
Lactobacillus 속 유산균주 L. plantarum, L. sakei, L. brevis, L. pentosus, L. kimchii, L. confusus, L. curvatus, L. acidophilus, L. bulgaricus, L. casei,
Weissella 속 유산균주 W. confusa, W. koreensis, W. kimchii, W. cibaria, W. viridescens,
Pediococcus 속 유산균주 P. acidilactici, P. pentosaceus,
Streptococus 속의 유산균주 S. thermophilus, S. lactis,
Bifidobacterium 속의 유산균주 B. longum, B. bifidum, B. infantis, B. lactis, B. animalis 그룹에서 선택되는 어느 하나의 유산균인 것이 특징인 제조방법.
The method according to claim 1, wherein the lactic acid bacteria
Leuconostoc genus L. kimchii, L. citreum, L. mesenteroides, L. gasicomitatum, L. lactis, L. inhae, L. gelidum, L. carnosum, L. cremoris. L. dextranicum, L. paramesenteroides,
Lactobacillus genus Lactobacillus weeks L. plantarum, L. sakei, L. brevis , L. pentosus, L. kimchii, L. confusus, L. curvatus, L. acidophilus, L. bulgaricus, L. casei,
Weissella sp. Lactic acid bacteria W. confusa, W. koreensis, W. kimchii, W. cibaria, W. viridescens,
Pediococcus sp. Lactic acid bacteria P. acidilactici, P. pentosaceus,
Lactobacillus strain Streptococus S. thermophilus, S. lactis,
Wherein the lactic acid bacterium is selected from the group consisting of B. longum, B. bifidum, B. infantis, B. lactis, and B. animalis in the genus Bifidobacterium .
[2] The method according to claim 1, wherein the soybean milk pudding composition is added to the soybean milk pudding composition in an amount of 0.5 to 10% by weight or 0.1 to 5% by weight of the lactic acid bacteria culture filtrate.
A soybean milk pudding containing lactic acid fermentation broth prepared according to the method of any one of claims 1 to 3.
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