KR101571963B1 - Whole soybean milk produced from gaechuck no.1 soybean and its production methods - Google Patents

Abstract

The present invention relates to an effective black soybean milk soybean milk using a pioneer No. 1 soybean deficient in Kunitz trypsin inhibitor causing lipoxygenase and digestion inhibition, And more specifically to a method for producing the same. More specifically, the present invention relates to a method for producing a soybean hull, which is free from inflammation even in a soybean state due to deficiency of both lipoxygenase 2 and 3, And then adding water thereto, followed by heat treatment, and a method for producing the same. The process for producing the black soybean whole soy milk according to the present invention is simple and efficient in that it can produce soy milk without the complicated processes such as separation, separation, filtration, sterilization, Since the bean curd is not removed, nutritional excellent whole soybean milk can be produced. In addition to being able to produce whole soybean milk without the ultrafine grinding apparatus, it is also excellent in terms of sensory properties. The present invention relates to a process for producing soybean milk and soybean milk-related products, in which soybean is fermented for a long period of time without being subjected to complicated processes such as immersion, heating, peeling, boiling, The present invention relates to a method for producing a high-quality, high-nutritional black soybean whole soybean milk without any abandonment, and a black soybean whole soybean milk produced therefrom, and has an excellent effect of easily producing high quality black soybean soy milk.

Description

TECHNICAL FIELD [0001] The present invention relates to a soybean milk soybean milk containing black soybean oil and a method for producing the same,

The present invention relates to an effective black soybean milk soybean milk using a pioneer No. 1 soybean deficient in Kunitz trypsin inhibitor causing lipoxygenase and digestion inhibition, And more specifically to a method for producing the same. More specifically, the present invention relates to a method for producing a soybean hull, which is free from inflammation even in a soybean state due to deficiency of both lipoxygenase 2 and 3, And then adding water thereto, followed by heat treatment, and a method for producing the same. The process for producing the black soybean whole soy milk according to the present invention is simple and efficient in that it can produce soy milk without the complicated processes such as separation, separation, filtration, sterilization, Since the bean curd is not removed, nutritional excellent whole soybean milk can be produced. In addition to being able to produce whole soybean milk without the ultrafine grinding apparatus, it is also excellent in terms of sensory properties.

Soybeans are known to be the origin of Korea, including Manchuria, and are widely cultivated worldwide as vegetable protein and fat sources. Currently, Korea consumes more than 1.4 million tons of soybeans per year, among which 90 to 1 million tons of milk and feed are used and 450 thousand tons of food is used. Domestic soybean production is 150 thousand tons per year, and the self-sufficiency rate of soybeans is 33% Are dependent on imports for about 90%.

Soybeans contain about 40% protein, 30% carbohydrate, 20% fat, and are rich in various physiologically active substances including isoflavones, anthocyanins, and saponins, .

On the other hand, mature soybean seed contains a large amount of various functional ingredients, but also contains many non-nutritional elements. The main non-nutritional factors are lipoxygenase enzyme protein which is involved in the oxidation process of unsaturated fatty acids and causes inflammation, and Kunitz trypsin inhibitor which inhibits the action of trypsin and causes digestion failure. Proteins, and in the case of humans, Raffinose and Stachyose, which can not be decomposed and absorbed in the body, are representative. In addition, the soybean contains hemagglutinin and soyin, so that the infant who has weak digestive enzymes, the person with weak gastric and pancreas function, and the person who consumes a lot of fat are eating the soybean, Digestive disorder, and headache. Therefore, soybeans can not eat raw beans because of its peculiar pungency, so they must be destroyed or destroyed by heating or microbial fermentation. However, soybean fermented products such as miso, cheonggukjang, and natto are difficult to be easily manufactured by the general public, and there is a problem that the palatability is not high due to the unusual impurities and odor during fermentation. Therefore, non-fermented soybean products are easier to manufacture, distribute and use than soybean fermented products. Soybean, tofu and soybean protein products are representative.

According to the food processing manual of the Korea Food Safety Authority (Food and Drug Administration, 2013), soymilk can be used to separate raw soybeans from selected soybeans by selection, separation, bred, immersion, heating, , And a by-product is produced as a by-product. However, in the case of soybeans, water-soluble nutrients and useful physiologically active ingredients are lost during prolonged soaking, and the disappearance of useful nutrients is caused by peeling and removal of soybean husk. Actual raw soybean has 420kcal per 100g, but it is decreased to 182kcal after immersion and boiling process. In case of second heating, the loss of nutrients is abruptly increased (Food and Nutrition Database, 2013) . However, in the case of ordinary soybeans, soybean oil production due to the problem of bad taste, odor, imitation, and product stability when the soybean meal is not subjected to filtration, mixing, homogenization, sterilization and cooling processes such as selection, peeling, bereavement, immersion, heating, There was an inevitable problem.

In recent years, functional soybean milk products using nutrients and efficacy of black soybean have been developed using soybean black soybean products, and black soy milk soy milk has also been developed in soy milk. It has been reported that black soybeans eliminate swelling of the body, reduce ejaculation, treat kidney, bladder disease, eliminate diuretic, paradoxical fever, and psoriasis. In recent years, (Korean Journal of Food Science and Nutrition, 40: 1662-1667) and vascular relaxation activity (Hong Mi-jung et al., Korea Medicinal Chemistry Research Institute, Crop Science, Spring Conference 368-369) is known.

Korean Patent Laid-Open No. 10-2013-0003082, [Process for preparing functional black soybean curd by a mixed process of black soybean powder], which is a patent for manufacturing soybean milk using black soybean, Korean Patent No. 10-1145164 discloses a method for producing black soybean curd soybean milk which uses a soybean husk to eliminate waste problems by using a heating chamber and improves soy milk yield .

Also, Korean Patent Laid-Open Publication No. 10-2013-0126540 [soymilk produced by the method for producing soybean milk and the method for producing the same], which is a patent relating to the removal of odor and odor of soymilk, is prepared by roasting soy beans, Korean Patent Laid-Open No. 10-2012-7011205 [Method of producing soybean milk and method of producing tofu] discloses a method of separating and removing unpleasant taste and components by high-speed centrifugation of soy milk. Korean Registered Patent No. 10-2011-0047441, [Novel Soy Milk Extraction Method] discloses a soy milk production method in which the soybean milk yield is improved by multi-stage grinding and filtering the immersed soybeans . In addition, in Korean Patent No. 10-2011-0109761, [Pre-Soy Milk and Frontal Head Preparation Apparatus and Method] and Korean Patent No. 10-2011-0109063, [Frontal Head Preparation Method Using Soybean Powder] A method of preparing whole soybean milk by mixing soybean powder and water in order to increase the yield is disclosed in Korean Patent No. 10-1146102, [Process for preparing soybean milk powder having high active isoflavone content] A method for producing soybean milk is disclosed. However, a method for producing soybean milk by pulverization and heat extraction in a conventional soybean state without soybean immersion and moulting has not been reported so far.

KR 10-2013-0126540 A KR 10-1146102 B KR 10-1145164 B

 Chung Jong Il, 2009, Korean J. Breed Sci. 41: 603-606  Lee, Soo Jung et al., 2013, J. Korean Soc. Food Sci. Nutr. 42: 1629-1637

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method for producing maltose, And a method for producing the same.

In order to solve the above-mentioned problems, the present invention provides a method for producing black soybean curd soybean milk, which comprises using as a raw material a pearl soybean flour registered in Korean Registration No. 2831, ≪ / RTI >

The manufacturing method includes removing foreign matter adhering to a pioneer No. 1 hog; Crushing; Adding water; Heating; And a cooling step.

It is preferable that the pulverization is carried out in the range of 100 to 300 mesh.

The water is preferably added in an amount of 800 to 1200 parts by weight based on 100 parts by weight of the crushed pioneer 1 barley.

The heating is preferably performed at 100 to 120 ° C for 20 to 25 minutes.

Also, the present invention provides a black soybean whole soy milk characterized by containing a pioneer No. 1 hog registered with the Korean Productivity Protection Right No. 2831.

It is preferable that the black soybean whole soybean milk is produced by the production method of the present invention.

The present invention relates to a process for producing soybean milk and soybean milk-related products, in which soybean is fermented for a long period of time without being subjected to complicated processes such as immersion, heating, peeling, boiling, The present invention relates to a method for producing a high-quality, high-nutritional black soybean whole soybean milk without any abandonment, and a black soybean whole soybean milk produced therefrom, and has an excellent effect of easily producing high quality black soybean soy milk.

FIG. 1 is a flowchart showing a conventional process for producing soybean milk.
FIG. 2 is a flow chart showing a process for producing black soybean curd soybean milk according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a process for producing a soybean milk product by using a black pioneer 1 soybean, which is different from common soybean, in which soybean oil 2, 3 and quinicotryptin inhibitor are removed, The present inventors have completed the present invention by developing a method for producing black soybean curd soybean milk excellent in nutritional composition and sensory properties.

Accordingly, the present invention provides a method for producing black soybean curd soybean milk, characterized in that, in the method for producing black soybean curd soybean milk, Pioneer 1 soybean flour registered in Korean Registration No. 2831 of the Korean Productivity Protection Right is used as a raw material.

&Quot; Pioneer No. 1 ", as used in the present invention, has been disclosed by the inventors of the present invention on Nov. 27, 2006 under the name " Glycine max (L.) Merrill / beans ", pumjongmyeong" pioneered the No. 1 "as the varieties protected application (Application No. 2006-339) was, in July 2009 to April 21 varieties custody Registration No. 2831 dated arc protected varieties registered varieties.

The characteristics of the pioneer No. 1 hongkong used in the present invention are as follows.

- Production by cross breeding of Gyeongsang 1 and C242

- The middle axillary color is medium purple and the newborn type is finite newborn.

- The growth habit is upright and the length is about 50cm.

- The color of purple is purple. Seed size is medium or more.

- Seed shape is circular, seed color is black

- The flowering period is around July 20 at the beginning of June and the ripening period is around October 10.

- Seedling leaves are green

- No fishy smell (Lipoxygenase 2, 3 deficiency)

- deficiency of the Kunitz trypsin inhibitor (KTI) protein causing digestion inhibition

As a preferred embodiment, the method for producing black soybean curd soybean milk according to the present invention comprises the steps of: Crushing; Adding water; Heating; And cooling.

The method for producing black soybean curd soybean milk according to the present invention does not require complicated steps such as raw material selection line, peeling, bereavement, immersion, heating, grinding, separation filtration, mixing, homogenization, And has advantages in terms of simplification of the process itself.

Specifically, the foreign matter may be removed by a conventional method, for example, by washing with clean water, but the present invention is not limited thereto.

The pulverization is preferably carried out at a size of 100 to 300 mesh, more preferably 100 to 150 mesh. This method of pulverizing to a powder particle size is more economical than a method of pulverizing to 550 ~ 650 mesh in order to remove the odor of soymilk, and it is not a pulverizing method using complicated equipment, so it can be easily performed by anyone .

The water is preferably added in an amount of 800 to 1200 parts by weight, and more preferably 1000 parts by weight, based on 100 parts by weight of the ground pomegranate.

The heating is preferably performed at 100 to 120 ° C for 20 to 25 minutes, and most preferably at 100 ° C for 20 to 25 minutes.

The cooling is not particularly limited, but can be carried out, for example, by natural cooling.

Also, the present invention provides a black soybean whole soy milk characterized by containing a pioneer No. 1 hog registered with the Korean Productivity Protection Right No. 2831.

The black soybean whole milk according to the present invention is preferably produced by the black soybean whole milk production methods of the present invention.

Hereinafter, the specific method of the present invention will be described in more detail by way of examples. The following examples are only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following examples.

[ Example ]

Example 1: Preparation of black soybean milk using Pioneer No. 1, commercial soybean and black soybean

The production characteristics of black soybean milk using Pioneer No.1 of the present invention were examined by using the most common commercial soybean and black bean (Seomoktae) as domestic black beans as a control. First, when each soybean was prepared from soybean milk according to the conventional method described in the Food Code, the raw soybean was removed from the soybean oil, and the soybean was soaked for 12 hours, heated at 100 ° C for 30 minutes, Followed by separation filtration with a filter cloth to remove scum and second heat sterilization to produce soybean milk. The results of evaluation of the soybean milk of the first heat treated soybean milk after peeling, immersion, boiling and grinding and the second soybean milk after the removal of the soybean meal were shown in Table 1. As a result, in the first heat treated soymilk, Taste, and preference. However, Pioneer No.1 showed the highest aroma, taste, and preference in the soybean milk subjected to the second heat treatment. In the case of black bean (Seomoktae), which is known to have excellent functionality, both of the first and second heating soymilk showed low preference. Therefore, it is considered appropriate to use Pioneer 1 Hokkong and soybean beans for the production of black soybean milk. Sensory evaluation was performed by five experts in the food and nutrition science department of Andong University.

strain incense flavor Overall preference Primary heating
After extraction Secondary heating
After extraction Primary heating
After extraction Secondary heating
After extraction Primary heating
After extraction Secondary heating
After extraction Pioneering 1 3.2 ± 0.3 4.0 ± 0.2 3.2 ± 0.2 4.2 ± 0.3 3.2 ± 0.3 4.0 ± 0.0 Subscription beans 3.8 ± 0.3 3.8 ± 0.3 3.7 ± 0.2 3.8 ± 0.3 3.8 ± 0.2 3.7 ± 0.3 Black beans 2.7 ± 0.2 3.2 ± 0.3 2.7 ± 0.3 3.2 ± 0.2 2.7 ± 0.2 3.0 ± 0.0

Example  2: Various In the simple process  Pioneer 1, Celery , Black beans  Review of soy milk production

Black bean soybean milk was prepared from three different varieties of black bean and examined for their quality. In the No. 1 soybean milk manufacturing process, beans were roasted and fried in a pan, boiled at 100 ° C for 10 minutes, pulverized to 100-150 mesh, heated 10 times at 100 ° C for 30 minutes, In the manufacturing process, the raw soybeans were dipped in cold water for 12 hours, pulverized to 100 to 150 mesh, heated 10 times at 100 ° C for 30 minutes, To 150 mesh, and 10 times water was added thereto, followed by heating at 100 占 폚 for 30 minutes. That is, the first manufacturing process was manufactured without the bead removal and the second heating process compared to the standard process. In the second process, the frying, the peeling, and the boiling process were omitted in the first process. In the third process, And energy efficiency and simplicity are shown in the order of 1 <2 <3. Table 2 shows the quality characteristics of black soybean milk produced in the first step.

division Pioneering 1 Subscription beans Black beans Paiichi
(pH) 7.0 7.0 7.0 Brix 3.0 3.0 3.0 Acidity (%) 0.13 0.12 0.13 Salinity (%) 0.1 0.1 0.1 brightness 31.9 35.4 29.8 Redness -2.8 -3.6 -4.5 Yellowness 8.8 10.4 3.5 Color difference 61.1 57.9 62.8 Water soluble solid
(mg / ml) 31.5 ± 0.9 33.3 ± 0.5 32.9 ± 0.6 Viscosity 1.15 ± 0.01 1.18 ± 0.03 1.21 ± 0.02 Total flavonoid
(mg / ml) 0.2 0.2 0.3 Total polyphenol
(mg / ml) 1.3 1.3 1.4 Total
(mg / ml) 10.4 11.8 8.8 Reducing sugar
(mg / ml) 6.8 7.9 6.2 Sensual preference 3.9 ± 0.4 3.1 ± 0.1 3.1 ± 0.1

As shown in Table 2, black soybean milk produced by roasting, peeling, boiling, crushing and heat extraction of raw soybeans exhibited the highest sensory preference in Pioneer No.1. The pH, brix, acidity, salinity, total polyphenol and total flavonoid contents were similar in all three beans. Total sugar and reducing sugar contents were in order of subscription> pioneer 1> black. The color difference showed the greatest difference in the lightest application soybean, the water soluble solid content in the subscription soybean, and the viscosity in the black soybean. The superior functionalities (3.9 ± 0.4) of Pioneer No. 1 were superior to those of 3.1 ± 0.1.

Table 3 shows the quality characteristics of black soybean milk produced in the second step.

division Pioneering 1 Subscription beans Black beans Paiichi
(pH) 7 7 7 Brix 4.0 3.6 3.6 Acidity (%) 0.11 0.11 0.09 Salinity (%) 0.2 0.1 0.1 brightness 31.9 35.4 29.8 Redness -2.8 -3.6 -4.5 Yellowness 8.8 10.4 3.5 Color difference 61.1 57.9 62.8 Water soluble solid
(mg / ml) 35.0 ± 0.2 29.6 ± 0.1 29.8 ± 0.3 Viscosity 1.27 ± 0.01 1.15 ± 0.03 1.22 + 0.03 Total flavonoid
(mg / ml) 0.3 0.4 0.4 Total polyphenol
(mg / ml) 3.3 2.9 3.4 Total
(mg / ml) 94.6 81.1 80.6 Reducing sugar
(mg / ml) 4.8 4.9 4.2 Sensual preference 3.2 ± 0.2 2.7 ± 0.2 2.7 ± 0.2

As shown in Table 3, the total sensory preference of black soybean soybean milk prepared by immersion, grinding and heat extraction of raw soybeans was lower than that of the soybean soybean milk but the most excellent sensory property was 3.2 ± 0.2 , And other beans showed a low functionality of 2.7 ± 0.2. In addition, the total sugar content was increased by 7.3 ~ 9.1 times as compared with that of the first step. This is because the starch loss is minimized because there is no frying, peeling, and boiling process of soybean. In the case of reducing sugar, the overall value was better than that of the first step. On the other hand, it was found that Pioneer 1 Hokkong showed the highest value in water soluble solid content and viscosity, which is suitable for soybean milk production. However, the second process which is prepared by immersion, grinding and heating extraction of raw soybean is not suitable for black soybean milk production process .

Table 4 shows the quality characteristics of black soybean milk produced by the 3-step process, which is produced only by pulverization and heat extraction of the raw soybeans, which is the most economical and easy method for anyone to easily produce soybean milk.

division Pioneering 1 Subscription beans Black beans Paiichi
(pH) 7 7 7 Brix 4.0 4.0 4.2 Acidity (%) 0.14 0.17 0.12 Salinity (%) 0.2 0.1 0.2 brightness 21.0 22.6 27.6 Redness 0.5 0.6 0.4 Yellowness -1.9 -2.3 -0.5 Color difference 71.4 69.9 64.8 Water soluble solid
(mg / ml) 33.7 ± 0.2 38.7 ± 1.5 37.0 ± 0.2 Viscosity 1.38 + 0.02 1.48 ± 0.01 1.32 ± 0.03 Total flavonoid
(mg / ml) 0.4 0.3 0.3 Total polyphenol
(mg / ml) 4 4.1 3.4 Total
(mg / ml) 94.9 99.4 87.6 Reducing sugar
(mg / ml) 7.2 7.9 8.6 Sensual preference 3.7 ± 0.6 3.3 ± 0.2 3.5 ± 0.6

As shown in Table 4, black soybean milk produced by pulverizing and heat-extracting the raw soybeans without pretreatment showed the highest sensory performance in pioneer No. 1 soybean, followed by black soybean and soybean bean. This suggests that pioneer No. 1 is suitable for soybean milk production if there is no pungent taste and deodorization process. Particularly, in the case of the soymilk No. 3 produced by pulverizing and heating extraction of raw soybeans without pretreatment, the lightness was greatly reduced, the degree of redness increased, and the degree of yellowness decreased. This result is interpreted as the result that the black pigment of the seed coat is transferred to soy milk more. Total sugar did not show much increase compared to the second step, but the reducing sugar showed an increase of about 1.5 ~ 2 times. This means that the soymilk prepared by pulverization and heat extraction as it is without peeling and immersing the raw soybeans has little nutritional loss and the production efficiency of soybean milk is excellent because there is no by-product which is a by-product. Based on the above results, Pioneer 1 Hokkong has excellent sensory properties and excellent soybean milk quality characteristics suitable for the production of black soybean soybean milk. Especially, without complicated processes such as roasting, peeling, immersion, heating and removal of beans, Was found to be optimal for the simple and highly nutritive soybean milk.

Example  3. Pioneer 1 HOP  Optimization of simple black bean soy milk manufacturing process

In order to evaluate the soy milk functionalities according to the degree of crushing of pioneer 1, the pioneer 1 hokon with no foreign substance was divided into 50 mesh or less, 100-150 mesh or 250 mesh or more, The quality of soy milk was evaluated. As a result, the 100-150 mesh was superior to the 50 mesh less than the 50 mesh, and the 250 mesh or more was similar to the 100 mesh to 150 mesh. Viscosity and solids content increased proportionally with increasing crushing degree, but other factors such as pH, brix, acidity and salinity showed little change. Therefore, unlike the previous report, it was confirmed that high - quality soy milk could be produced by general pulverization instead of ultrafine pulverization.

division 50 mesh or less 100 to 150 mesh More than 250 mesh PH (pH) 7 7 7 Brix 3.7 4.0 4.0 Acidity (%) 0.12 0.14 0.14 Salinity (%) 0.1 0.2 0.2 Soluble solids (mg / ml) 27.8 ± 0.5 33.7 ± 0.2 42.4 ± 1.69 Viscosity 1.16 ± 0.10 1.38 + 0.02 1.61 + - 0.05 Sensuality 2.7 ± 0.1 3.7 ± 0.6 3.8 ± 0.4

In order to evaluate the quality of soymilk according to the heating temperature, 10 times volume of water was added to the pioneer 1 honeycomb powder and the mixture was heated at 70 ° C., 100 ° C. and 120 ° C. for 30 Various quality factors were evaluated by heating for a minute, and the results are shown in Table 6. When heated at 120 ℃, the solid content and viscosity increased by 133% and 213%, respectively, compared to the extraction at 100 ℃, but the sensory properties were similar when heated and extracted at 100 ℃ and 120 ℃. Therefore, it was considered that heating extraction at 100 ℃ was most suitable considering energy consumption.

division 70 ℃ 100 ℃ 120 DEG C PH (pH) 7 7 7 Brix 2.0 4.0 5.0 Acidity (%) 0.13 0.14 0.14 Salinity (%) 0.2 0.2 0.2 Soluble solids (mg / ml) 33.4 ± 1.4 33.7 ± 0.2 44.9 ± 0.0 Viscosity 1.15 ± 0.06 1.38 + 0.02 2.94 ± 0.01 Sensuality 3.5 ± 0.2 3.7 ± 0.6 3.8 ± 0.2

On the other hand, the quality of the soymilk prepared by crushing the pioneer No. 1 barley into 100 to 150 mesh without additional pretreatment, 10 times of water was added, and the heating time was varied at 100 ° C. Table 10 shows the soy milk quality characteristics when heat treatment was carried out at 100 ° C for 5, 10, 15, 20, 25 and 30 minutes, respectively.

division 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes 30 minutes PH (pH) 7 7 7 7 7 7 Brix 2.8 3.0 3.2 3.2 3.4 4.0 Acidity (%) 0.11 0.11 0.12 0.12 0.14 0.14 Salinity (%) 0.1 0.1 0.2 0.2 0.2 0.2 Soluble solids (mg / ml) 34.4
± 0.4 28.2
± 2.7 27.5
± 7.4 30.4
± 2.1 32.9
± 0.3 33.7
± 0.2 Viscosity 1.48
± 0.01 1.52
± 0.00 1.57
± 0.05 1.53
± 0.03 1.55
± 0.04 1.38
± 0.02 Sensuality 2.7
± 0.3 3.0
± 0.2 3.3
± 0.3 3.8
± 0.3 3.8
± 0.3 3.5
± 0.6

As shown in Table 7, pH was not substantially changed by increasing the heating time, but acidity, salinity, and bricks were continuously increased. Therefore, it was judged that the internal structure of Pioneer 1 was more dense than that of ordinary beans. Min, and increased to 4.0 at 2.8 to 30 min treatment. However, in the case of water - soluble solid, it decreased from 34.4 mg / ml for 5 minutes to 27.5 mg / ml for 15 minutes, and then increased continuously over time to 33.7 mg / ml for 30 minutes. In the case of viscosity, the highest value (1.57 times of the viscosity of distilled water) was shown at the 15 min treatment, but then decreased to 1.55 at 25 min treatment and 1.38 at 30 min treatment. Therefore, in the case of Pioneer No. 1, it was judged that the dissolution occurred after the heat decomposition of the water-soluble solid component according to the heat treatment time. The sensibility was 3.8 in the heat treatment for 20 to 25 minutes, . Considering the increase of brix and the increase of solid content, it is considered that the best soy milk can be produced by heating for 20 ~ 25 minutes. After the crushing of 100 to 150 mesh without pretreatment using the pioneer No. 1 hone with the final debris removed, about 10 times of water was added, and then heated at 100 ° C for 20 to 25 minutes, there was no malnutrition High-quality soybean milk.

Claims (7)

A method for producing a black colored whole soybean milk, comprising the steps of: using a pioneer No. 1 registered as a Korean variety protection right No. 2831 as a raw material, removing foreign matters adhering to the pioneer pioneer; Milling to 100 to 150 mesh; Adding water; Heating; And cooling the mixture. delete delete The method for producing black soybean curd soybean milk according to claim 1, wherein the water is added in an amount of 800 to 1200 parts by weight based on 100 parts by weight of pulverized pioneer 1 nodule. The method according to claim 1, wherein the heating is performed at 100 to 120 ° C for 20 to 25 minutes. A black colored whole soybean milk produced by the process for producing black soybean whole soy milk according to any one of claims 1, 4 or 5. delete

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