KR20110130163A - Method for manufacturing a soybean process food and the food obtained thereby - Google Patents

Abstract

PURPOSE: A processed soybean product, and a producing method thereof are provided to use the protein coagulation reaction for offering the taste of cheese or butter. CONSTITUTION: A producing method of a processed soybean product comprises the following steps: mixing raw soymilk with edible fat and oil; coagulating the mixture using the protein coagulation reaction; and removing the moisture from the coagulated mixture, and aging. The edible fat and oil is selected from vegetable oil, animal fat, macro algae fat, or yeast-derived oil. An emulsifier, an antioxidant, and an emulsion stabilizer are added into the mixture of the raw soymilk and the edible fat and oil.

Description

Manufacturing method of soybean processed foods and soybean processed foods obtained by the method {Method for Manufacturing a Soybean Process Food and the Food Obtained Thereby}

The present invention relates to a method for producing soybean processed foods and soybean processed foods obtained by the method. More specifically, the present invention relates to a method for producing soybean processed foods and soybean processed foods obtained by mixing the soymilk of soybean and edible oil and coagulating through protein coagulation reaction. Soybean processed foods of the present invention are characterized by having a cheese flavor to a butter flavor.

Soybeans are one of the oldest foods in history and are considered the most complete food in human history.

Soybeans contain 40% protein, 35% carbohydrates (25% dietary fiber, 10% oligosaccharides), 20% lipids, 5% vitamins, and a good balance of minerals such as calcium and magnesium. It contains several bioactive substances, such as lecithin to prevent, isoflavones having anticancer activity and anti-osteoporosis activity in women, phytoestrogens having lung cancer prevention activity, soybean saponin to prevent obesity and remove blood cholesterol.

Soybeans have been used as a raw material for processed foods such as soybean paste, soy sauce, cheonggukjang, and tofu, but many other types of processed foods using soybeans have been proposed and developed in recent years. come.

For example, Korean Patent No. 0355264 discloses a soybean yoghurt prepared by fermenting the isolated soy protein treated with protease with L. acidophilus , L. bulgaricus , and the like. . In addition, Korean Patent No. 0434391 discloses an ice cream using a base obtained by adding oligosaccharides to soybean lyophilized powder and fermenting with lactic acid bacteria, and Korean Patent Laid-Open Publication No. 2009-0120617 discloses a tissue soybean protein The hamburger patty produced by enzymatic treatment is disclosed. In addition, as Korean Patent No. 0903909 shows, a soy drink having a coffee taste has been proposed and developed by degreasing soybeans and roasting soybeans.

However, until now, soybean processed foods having a soy-to-cheese flavor using soybeans have not been proposed.

The present invention discloses a soybean processed food having a cheesey to buttery taste which has not been proposed to date.

An object of the present invention is to provide a method for producing soybean processed foods using a protein coagulation reaction having a cheese flavor to butter flavor.

Another object of the present invention is to provide a soybean processed food having a cheese to butter taste obtained by the production method.

In one aspect, the present invention relates to a method for producing a soybean processed food having a cheese to buttery taste.

The method for producing soybean processed foods of the present invention comprises (a) mixing soymilk with edible oil and (b) coagulating the mixture using a protein coagulation reaction.

As shown in the following Examples and Experimental Examples, the present inventors uniformly mix 95 to 40% by weight of soymilk with 5 to 60% by weight of milk fat or peanut oil, which is an edible oil, and then heat and protein coagulants. In the case of coagulation by use and coagulation by protein coagulation, the coagulum had a gel property and a cheese to butter flavor. In addition, when the coagulated product was pressed to remove moisture, the result showed that the product had a cheese flavor or butter flavor, and that the properties of the product also had cheese or butter characteristics.

The soybean processed food of the present invention thus obtained can be understood to have a taste similar to cheese or butter in taste, and preferably to a food similar to cheese or butter in terms of its properties, purpose of use, and use.

The manufacturing method of the soybean processed foodstuff of this invention is provided by such an experimental result.

As used herein, the term "soybean" is meant to include all the fruits obtained from plants classified as soybeans, namely, legumes, spp. Soybeans are classified into peas, kidney beans (including white and red kidney beans), Seomoktae, Cheongtae, Eastern, Chestnut, White (medium bean), Herb, Rice, Bean, Soybean, and Soybeans. Taxonomically, Glycine subgenus ( G. albicans Tind) and Craven ; G. arenaria Tind ; G. argyrea Tind ; G. canescens FJ Herm ; G. clandestina Wendl ; G. curvata Tind ; G. cyrtoloba Tind ; G. falcata Benth ; G. hirticaulis Tind . and Craven ; G. lactovirens Tine . and Craven ; G. latifolia (Benth.) Newell & Hymowitz ; G. latrobeana ( Meissn .) Benth ; G. microphylla ( Benth .) Tind ; G. pindanica Tind . and Craven ; G. tabacina (Labill) Benth ) and Soja Asoke ( G. soja Sieb . & Zucc ; G. max (L.) Merr . forma gracilis Skvortz ), soybeans that can be used in the present invention can be used all the soybeans listed above. Preferably, however, the taxonomically cultivated soybean is G. max (L.) Merr . forma gracilis It can be understood as Skvortz . In addition, in the following examples, only the case of using white milk is shown, but the present inventors use all the soybeans selected by the present inventors, that is, the same flavor of cheese as in the following example of the present invention when using soymilk obtained therefrom. Butter flavored soybean processed foods have been obtained. Therefore, in terms of color and use, it should be understood that not only white milk used in the following examples of the present invention but also all types of beans such as frost tea, seomok tea, and cheongtae.

In addition, in this specification, "soy milk liquid" means what is obtained by adding or subtracting water which is a dispersion medium in soymilk itself, or obtained by hydrolyzing soymilk powder obtained by dehydrating and drying soymilk. The solids content of the soy milk is sufficient to uniformly solidify the mixture of soy milk and edible oil by protein coagulation reaction, the inventors confirmed that the solids content required for uniform coagulation is more than 10% by weight based on the weight of soy milk , Preferably at least 20% by weight, more preferably at least 25% by weight. However, in the upper limit of the solid content, if the solid content exceeds 46% by weight, solids are not uniformly suspended in water, and sediment occurs, so that the resulting soybean processed foods have a crumbly texture and poor palatability. Therefore, the solid content is preferably 46% or less.

In addition, in this specification, "soy milk" means the drink of the colloidal state obtained by grinding soybean, Preferably, it means the drink of the colloidal state which grinds soybean and removes the fiber sebum. The reason why soy milk from which the sebum has been removed is preferable is that texture and flavor may be reduced as the remaining soybean remains in the finally obtained soybean processed food. However, it should not be understood that the inclusion of soy milk in soymilk affects the scope of the present invention, in that soybean processed foods having cheese or buttery taste are obtained even if it contains soybean oil.

Also in this specification, "edible fats and oils" is a concept that includes all fats and oils that are edible wherever it is obtained. Therefore, the concept includes not only vegetable oils and animal oils, but also oils and oils derived from chlorella, haematococcus pluvialis, and oils derived from yeasts such as Papia rhodozyma. .

Edible fats and oils can be used both refined, concentrated, mixed with other edible fats, physically or chemically processed to remove specific odors or to enhance palatability. In the case of unsaturated fatty acids, hydrogen is used to prevent rancidity. Added fat or oil can also be used. Such edible oils and fats may be liquid or solid (powdery).

Preferred examples of vegetable fats and oils that can be used include soybean oil, sesame oil, perilla oil, rapeseed oil, castor oil, peanut oil, cottonseed oil, grapeseed oil, olive oil, corn oil, coconut oil, linseed oil, rapeseed oil, sunflower oil, palm oil and palm kernel oil. , Peanut oil, rice bran oil, palm oil, camellia oil, canola oil, rapeseed oil, safflower oil, castor oil, germ oil, walnut seed oil, pine oil, apricot seed oil, cotton seed oil, red pepper seed oil, cacao oil, etc. In the case of milk fat, including milk fat, horse oil, goat milk, milk fat, etc., butter, whipped cream, processed milk products such as cow oil, horse oil, horse oil, sheep oil, goat oil, pork oil, margarine, whale oil And fish oils such as tuna oil, mackerel oil, herring oil, tuna oil, cod liver oil, shrimp oil, and DHA.

Such edible fats and oils may be mixed with soymilk in an amount of 10 parts by weight or more and 350 parts by weight or less based on 100 parts by weight of solids contained in soymilk. If less than 10 parts by weight of cheese and butter flavor is weak, if more than 350 parts by weight of butter taste is very strong because the palatability falls.

Terms not specifically defined herein have a dictionary meaning or meaning commonly used in the art.

In the mixing step of the soymilk and edible oil of step (a) of the method for producing soybean processed food of the present invention, an emulsifier may be added for uniform mixing of the soymilk and edible oil. Preferred emulsifiers which can be used include conventional emulsifiers such as polysorbates, organic monoglycerides, polyglycerin fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically degraded lecithin and the like. The use of an emulsifier improves the water dispersibility and consequently the coagulation reaction can be carried out uniformly in the coagulation step of the next step (b). However, even when an emulsifier is not used, commercially available emulsifiers, homogenizers, etc., which are commercially available, can maintain a uniform emulsification state for a certain period of time. The use of emulsifiers is not necessary for the present invention as a coagulum of soymilk and edible oil and fat mixtures can be obtained.

In addition, in the mixing step of the soymilk and edible oil of step (a), antioxidants ascorbic acid, sodium ascorbate, tocopherol, lecithin, citric acid, beta carotene, etc. may be added to lower the acid loss rate of edible oil, To stabilize the emulsification state after emulsification, polysaccharides including natural gums such as Xanthan gum or glucomannan, salts and derivatives thereof, cellulose or cellulose derivatives, polyvinyl alcohol, ethylene oxide polymers, etc. You may also add an emulsion stabilizer.

In addition, in the mixing step of the soymilk and edible oil of the step (a), a sweetening agent, a flavoring agent, a bioactive component, a mineral and the like may be added to improve palatability and functionality.

The sweetener may be used in an amount such that the soybean processed food of the present invention has a suitable sweet taste, and may be natural or synthetic. Preferably, natural sweeteners are used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.

Flavoring agents can be used to enhance the taste or aroma, both natural and synthetic. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. The natural flavor may be obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or may be obtained from green tea leaves, round leaves, jujube leaves, cinnamon, chrysanthemum leaves, jasmine and the like. Also, those obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. In some cases, synthetic flavoring agents may be used, and synthetic flavoring agents may be used in the form of esters, alcohols, aldehydes, terpenes and the like.

As the physiologically active substance, catechins such as catechin, epicatechin, gallocatechin, epigallocatechin, vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine, riboflavin, and the like can be used. As minerals, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium, zinc and the like can be used.

In addition, in the mixing step of the soymilk and edible oil of the step (a) of the present invention, a preservative, an acidulant, a thickener and the like may be added, if necessary, in addition to the sweetener.

Examples of preservatives that can be used include sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, EDTA (ethylenediaminetetraacetic acid), and the like.

Examples of acidulants that may be used include lead acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, and the like. Such acidulants may be added to the proper acidity for the purpose of inhibiting the growth of microorganisms in addition to the purpose of enhancing taste.

Thickeners that can be used include suspending implements, sedimenters, gel formers, swelling agents and the like.

Such additives, such as emulsifiers, emulsion stabilizers, preservatives, are preferably added in a trace amount as long as the purpose to which they are added can be achieved. A trace amount refers to a range of 0.0005 parts by weight to about 5 parts by weight based on 100 parts by weight of a mixture of soymilk and edible oil in numerical terms.

In the manufacturing method of soybean processed foods having a cheese flavor to butter taste of the present invention, the solidification step of step (b) may be performed by a physical method, a chemical method or a method of mixing them.

Physical methods include heating, and chemical methods include methods using coagulants such as acids and bases.

Soy protein itself is inferior in digestibility and weak coagulation reaction by the coagulant, but when heated, it is known that the digestibility is improved by heat denaturation and the coagulation reaction is easy.

Therefore, it is preferable to perform coagulation by simultaneously performing coagulation by physical methods such as heating and chemical methods using a coagulant.

Coagulants may be used both inorganic and organic coagulants. Examples of coagulants that may be used include, for example, liver water based on magnesium chloride, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, and glucono-delta-lacactone. , Calcium lactate, or organic acids (including citric acid, vinegar (including vinegar obtained from grains and fruits), ascorbic acid, lactic acid, lemon juice such as lemon juice), tannins, and combinations thereof. Can be.

Such a coagulant may be used in any amount in consideration of the hardness of the resultant (coagulant) after the coagulation reaction, but is usually in the range of 0.01 to 20 parts by weight based on 100 parts by weight of a mixture of soymilk and edible oil or fat. It will be used within, preferably in the range of 0.01 to 2.0 parts by weight. The coagulation reaction time is until the soymilk and the edible fat and oil mixture are coagulated uniformly as a whole, and this coagulation reaction time depends on the heating temperature, the heating time, the amount of coagulant used, and the skilled person will appreciate The heating temperature, the heating time, the amount of coagulant used, etc., in which the over-edible fat and oil mixture can solidify uniformly throughout can be determined. For example, as shown in the examples below, when the coagulation is performed using citrus juice as a physical method and as a chemical method, when the coagulation reaction temperature is in the range of 80 to 90 ° C, the amount of the citrus juice is determined by It is 2 parts by weight based on 100 parts by weight of the mixture, and the coagulation reaction time is about 15 to 30 minutes.

The manufacturing method of soybean processed foods having a cheese flavor to butter taste of the present invention may further include a step of removing moisture of the coagulated product through a method such as pressing after the solidification step of step (b). The coagulum of soy milk and edible oil itself can be used as a substitute for cheese or butter, but the final product can be made by varying the moisture content to suit the consumer's various preferences. The final product may be prepared in powder form by adjusting the moisture content, or may be molded so that the cross section has a square shape or a circular shape. Water removal is preferably 40% (v / v) to 60% (v / v) removed from the coagulum of the soymilk and edible oil obtained in step (b) in order to have a similar taste and properties to cheese or butter. Do. In this water removal step, when the molding step is performed at the same time, this molding step is preferably performed by borrowing the shape in which the cheese or butter is generally molded.

In the method for preparing soybean processed foods having a cheese flavor to butter taste of the present invention, after the solidification step of the step (b) or after the water removal step, a aging step may be further included. In this aging step, it can be aged by paraffin coating to prevent evaporation of moisture and propagation of various bacteria in the air. The aging period can be up to 3 days. In addition, it may be aged by inoculating yeast or lactic acid bacteria artificially in this aging step.

Depending on whether the water is removed, whether it is matured or when it is aged, the soybean processed foods of the present invention have the same soft texture as the cheese or butter, or have a semi-soft texture or hard texture. I can have a feel of a material texture.

In another aspect, the present invention relates to a soybean processed food obtained by the method for producing a soybean processed food of the present invention as described above.

Therefore, the soybean processed food of the present invention is basically a homogeneous mixture of soymilk and edible oil and the mixture is coagulated by protein coagulation reaction, which has a cheese or buttery taste, and preferably its properties are similar to cheese or butter. It can be understood to have an appearance. Furthermore, it can be understood to include those in which water is removed from the coagulum and those in mature form.

As mentioned above, according to this invention, the manufacturing method of the soybean processed food using lactic acid bacteria, and the soybean processed food obtained by the method can be provided.

Soybean processed food of the present invention is obtained by mixing soy milk and edible oils and coagulating through protein coagulation reaction to taste similar to cheese or butter, and similar to cheese or butter when water is removed through squeezing. You can have an image.

Therefore, the processed soybean food of the present invention can be used as a substitute for cheese or butter, and when using vegetable oils such as peanut oil and palm oil as edible fats and fats, it can be obtained only with vegetable materials, so as a diet food without fear of obesity or hyperlipidemia. It is expected to be suitable, and furthermore to consumer preferences.

Hereinafter, the present invention will be described through Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Preparation of Soybean Processed Food Using Protein Coagulation

Example 1 Preparation Example 1 of Soybean Processed Foods Using Protein Coagulation Reaction

50 kg of white immersion was soaked in 300 L of clean water for 8-15 hours, and then scooped out and crushed with 500 L of water. The ground soybean porridge was boiled using an autoclave and filtered through a filter to obtain soy milk.

To 90% by weight of the obtained soy milk (8-11% soy milk concentration, that is, 8-11 wt% solids + 89-92 wt% water), 10 wt% of milk fat was added and uniformly stirred and mixed. After heating to maintain a temperature of 80 ~ 90 ℃ 2 parts by weight of citrus juice based on 100 parts by weight of the mixture was added to perform a protein coagulation reaction for about 15 to 30 minutes. After the completion of the solidification reaction was placed in a mold and pressed by a compactor to remove about 50% of water and to prepare a soybean-shaped soybean processed foods.

<Example 2> Preparation Example 2 of soybean processed foods using protein coagulation reaction

A soybean processed food was prepared in the same manner as in <Example 1>, but the amount of milk fat was 20% by weight.

Example 3 Preparation Example 3 of Soybean Processed Foods Using Protein Coagulation Reaction

A soybean processed food was prepared in the same manner as in <Example 1>, but the amount of milk fat was 30% by weight.

Example 4 Preparation Example 4 of Soybean Processed Foods Using Protein Coagulation Reaction

A soybean processed food was prepared in the same manner as in <Example 1>, but the amount of milk fat was 40% by weight.

Example 5 Preparation Example 5 of Soybean Processed Foods Using Protein Coagulation Reaction

A soybean processed food was prepared in the same manner as in <Example 1>, but the amount of milk fat was 50% by weight.

Example 6 Preparation Example 6 of Soybean Processed Foods Using Protein Coagulation Reaction

A soybean processed food was prepared in the same manner as in <Example 1>, but the amount of milk fat was 60% by weight.

Example 7 Preparation Example 7 of Soybean Processed Foods Using Protein Coagulation Reaction

Prepared soybean processed foods in the same manner as in <Example 1>, 10% by weight of peanut oil was used instead of 10% by weight of milk fat.

Example 8 Preparation Example 8 of Soybean Processed Foods Using Protein Coagulation Reaction

Prepared soybean processed foods in the same manner as in <Example 2>, but 20% by weight of peanut oil instead of 20% by weight of milk fat.

Example 9 Preparation Example 9 of Soybean Processed Foods Using Protein Coagulation Reaction

Prepared soybean processed foods in the same manner as in <Example 3>, but using 30% by weight of peanut oil instead of 30% by weight of milk fat.

Example 10 Preparation Example 10 of Soybean Processed Foods Using Protein Coagulation Reaction

Prepared soybean processed foods in the same manner as in <Example 4>, but 40% by weight of peanut oil instead of 40% by weight of milk fat.

<Example 11> Preparation Example 11 of soybean processed foods using protein coagulation reaction

Prepared soybean processed foods in the same manner as in <Example 5>, 50% by weight of peanut oil was used instead of 50% by weight of milk fat.

Example 12 Preparation Example 12 of Soybean Processed Foods Using Protein Coagulation Reaction

Prepared soybean processed foods in the same manner as in <Example 6>, but 60% by weight of peanut oil instead of 60% by weight of milk fat.

< Experimental Example > Sensory Evaluation of Soybean Processed Foods

Sensory evaluation was performed about the taste of the soybean processed food obtained in the said Example.

In the sensory evaluation, 20 sensory evaluation personnel responded to the taste with the following items, and the results are shown in [Table 1] below for the number of respondents who responded to each item below.

<Taste>

A: Similar to tofu taste (little cheese or butter flavor)

B: Similar to cheese flavor

C: The taste of cheese and butter is felt at the same time (sometimes like cheese or butter)

D: Similar to Butter Flavor

As a comparative example, soybean processed foods were prepared in the same manner as in <Example 1>, but the content of milk fat was 5%.

Sensory evaluation results division A B C D Example 1 8 12 0 0 Example 2 One 18 One 0 Example 3 0 14 4 2 Example 4 0 9 6 5 Example 5 0 4 8 8 Example 6 0 2 8 10 Example 7 6 13 One 0 Example 8 One 16 2 One Example 9 0 10 7 3 Example 10 0 7 7 6 Example 11 0 4 10 6 Example 12 3 5 12 Comparative example 16 4 0 0

The sensory evaluation results of the above [Table 1] show that the whole milk fat is included in the cheese flavor to the butter flavor. The higher the edible fat content (40 wt% to 60 wt%), such as butterfat or peanut oil, the stronger the taste of butter, and at the medium level (20 wt% to 30 wt%) the cheese flavor becomes stronger, Extremely low (less than 5% by weight) shows a strong tofu flavor.

When the 50% of water was removed after the coagulation reaction, it had a solid state but showed crumbness.

Claims (11)

(a) mixing soymilk with edible fats and oils, and (b) coagulating the mixture using a protein coagulation reaction.
Method of manufacturing soybean processed foods.
The method of claim 1,
The soybean processed foods have a cheese flavor or buttery taste.
The method of claim 1,
The said edible fats and oils are a vegetable oil, an animal fat, a seaweed oil, or a yeast derived oil, The manufacturing method of the soybean processed food characterized by the above-mentioned.
The method of claim 1,
The edible oil is vegetable oil, the vegetable oil is soybean oil, sesame oil, perilla oil, rapeseed oil, castor oil, peanut oil, cottonseed oil, grapeseed oil, olive oil, corn oil, coconut oil, linseed oil, rapeseed oil, sunflower oil, palm oil Soybean processed foods, palm kernel oil, peanut oil, rice bran oil, palm oil, camellia oil, canola oil, rapeseed oil, safflower oil, castor oil, germ oil, walnut seed oil, pine oil, apricot seed oil, cotton seed oil, red pepper seed oil or cacao oil Method of preparation.
The method of claim 1
Method for producing soybean processed foods, characterized in that in the step (a) adding an emulsifier, antioxidant and emulsion stabilizer in the range of 0.0005 parts by weight to 5 parts by weight based on 100 parts by weight of the mixture of soy milk and edible oil, respectively. .
The method of claim 1,
The solidification step of step (b) is a manufacturing method of soybean processed foods, characterized in that carried out using a coagulant at the same time as heating.
The method of claim 6,
The coagulant is liver water, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, gluconodelta-lactone, calcium lactate, organic acid, tannin, or a combination thereof.
The method of claim 1,
Method for producing soybean processed foods, characterized in that further comprises a water removal step after the solidification step of step (b).
The method of claim 1,
Process for producing soybean processed foods, characterized in that the aging step is further performed after the solidification step of step (b).
The method of claim 8,
Process for producing soybean processed foods, characterized in that the aging step is further performed after the water removal step.
Soybean processed foods obtained by the manufacturing method of any one of Claims 1-10.