KR100844126B1 - Composition including soybean curd residue for manufacturing confectionery - Google Patents

Abstract

A confectionery composition containing soybean curd residue(Biji, Okara) is provided to utilize soybean curd residue which is hitherto mostly discarded and gives a feeling of satiety. A confectionery composition containing soybean curd residue contains any one selected from 3 to 9% by weight of soybean curd residue, wheat flour, yeast, baking powder, sweet potato powder, sweet pumpkin powder and green tea powder, based on the wheat flour. For an example, 3% by weight of soybean curd residue is mixed with 67 by weight of strong flour, 44% by weight of water, 2% by weight of live yeast, 3% by weight of milk powder, 3% by weight of sugar, 2% by weight of salt, 8% by weight of shortening, 5% by weight of sweet potato powder, 30% by weight of walnut and 30% by weight of dried grapes to give confectionery dough.

Description

Composition for producing confectionery containing bean curds {Composition including soybean curd residue for manufacturing confectionery}

1 to 3 is a manufacturing process diagram of a bread containing red sweet potato, sweet pumpkin, green tea, respectively produced by the present invention,

Figure 4 is a view showing a mixgram according to the content of the busy paper of the dough prepared by the present invention.

The present invention relates to a composition for producing confectionary containing bean curd, and more specifically, a bean curd; At least one selected from sweet potato powder, sweet pumpkin powder, and green tea powder; With flour; Provided is a composition for producing confectionary containing bean curd, including yeast.

Tofu is produced as a by-product, and when it is dried, the protein content is 17% by weight relative to the total weight of the bean curd, which is much higher than flour, and the lysine, the limiting amino acid of flour, is more than four times that of flour. It is contained, and its mineral content is relatively high compared to other foods, and its absorbency is also good, and it has great potential as a food material. In addition, because the busy calories per 100g less than 100kcal, meat is a high protein, low-calorie diet that replaces meat is highly applicable.

However, these busy lands are only eaten as raw stew or matured, and are eaten as busy stew or miso, and other areas of application are not wide, and a considerable amount of unused land is currently discarded as it is. Development of various foods will be called for.

On the other hand, various researches have been conducted to efficiently utilize busy papers, and various research reports have been made to produce composite powder, noodle ingredients, entertained raw materials, tofu reinforcement raw materials, and dietary fiber materials by converting them into food raw materials. It is known that there is no case of applying BUSY to such confectionary because of preference or image.

In addition, the harmful ingredients of confectionery, such as the inclusion of trans fats, have been frequently controversial, making it difficult to eat with confidence. Based on the growing interest in health, the development of a whole new food focusing on new tastes and health functionalities is an urgent issue.

The present invention has been made in view of solving or realizing the above problems or needs, and the present invention has an object of increasing the utilization of the waste paper that is mostly discarded because the utilization is not high.

In addition, the present invention has another object to meet the consumer's interest in health and new preferences by replacing the meat consumption by increasing the utilization of the busy as a high protein food.

In addition, the present invention is another object to make the confectionery containing the busy to realize a low calorie food than conventional confectionery to feel fullness without accumulating high calories in the body.

In addition, the present invention is another object to provide a composition for preparing confectionary products containing sweet potato, sweet pumpkin, green tea and the like, which are in the spotlight as health food in addition to the busy business, to enable a variety of selection of health food.

The present invention provides a composition for producing confectionary containing a bean curd, including a bean curd, flour, and yeast in order to achieve the above object.

Here, the composition preferably further comprises at least one selected from sweet potato powder, sweet pumpkin powder and green tea powder.

The busy is preferably added less than 9% by weight (baker's%) relative to the weight of the flour of the composition.

The sweet potato powder, sweet pumpkin powder and green tea powder is added to the composition is preferably made of sweet potatoes, chiffon form and shell-shaped confectionery, respectively.

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In the present invention, confectionery compositions were prepared such that, in particular, small sweet potato powder, sweet pumpkin powder or green tea powder was added together with bean curd.

Red sweet potato is an alkaline food containing vitamins A, B1, B2, C, niacin, potassium, calcium, phosphorus, magnesium, etc., and acidic foods have a function of neutralizing grains or beans.

In addition, red sweet potato contains anthocyanin, which is known to be effective in the treatment of ophthalmology, circulatory disorders and inflammatory diseases (Bridlc, p. & Timberlake, CF 1997). It is known that (Kim Sun-young 1997).

Sweet pumpkin is known to contain carotene, vitamin B, C, potassium, calcium, phosphorus, etc. in large quantities, and is a high dietary fiber, low-calorie foods to prevent the accumulation of fat. It also contains carotenoids and is known to have anticancer effects.

The catechin component of green tea lowers blood pressure and inhibits platelet aggregation. In addition, there is also an effect to sterilize staphylococcus, Salmonella, enteritis Vibrio, etc., causing food poisoning.

In addition, as a component of green tea, various vitamins and minerals other than polyphenols (10-13%) having physiological activity are very diverse, and have pharmacological effects such as anti-cancer effect, anti-aging, heavy metal adsorption, antibacterial action, obesity prevention, and caries prevention. (Jung Su Kim, Park Jeong Sook 2002).

Even if the above ingredients are combined with busy, the inherent taste and nutritional ingredients are not destroyed, so the confectionery prepared as described above will be said to be of good value as a well-being food.

1 to 3 are views showing the manufacturing process of red sweet potato cake, sweet pumpkin cake, green tea cake according to the present invention, respectively.

<Example>

Hereinafter, the present invention will be described in more detail based on the attached examples.

In the present invention, in preparing a composition for producing confectionary containing bean curd, a case containing red sweet potato powder was selected and various tests were conducted.

Here, the test was conducted for the case of containing sweet potato powder, but the confectionery composition containing bean curd may be further added to various foods including sweet pumpkin powder and green tea powder in addition to the above sweet potato.

Table 1 below shows the composition for preparing confectionary products containing biji and red sweet potato powder for testing, by varying the content of biji, to prepare bread containing biji using such a composition.

Composition for making confectionery containing bean curd and sweet potato powder Control 3 wt% 6% by weight 9% by weight Medium Dough Strong 20 20 20 20 flour 5 5 5 5 Fresh yeast 0.5 0.5 0.5 0.5 water 25 25 25 25 Pattern dough Strong 70 67 64 61 water 44 44 44 44 Fresh yeast 2 2 2 2 Powdered milk powder 3 3 3 3 Sugar 3 3 3 3 Salt 2 2 2 2 shortening 8 8 8 8 Sweet Potato Powder 5 5 5 5 Busy 0 3 6 9 Walnut 30 30 30 30 raisin 30 30 30 30

Here, the other ingredients except the busy ingredients were the same as the content except for the strong component, busy samples were prepared to each contain 0, 3, 6, 9% by weight relative to the weight of the flour in the composition. The composition containing no busy paper was used as a control (comparative example).

end. Overview of analysis

-Analysis of general ingredients

General component analysis was carried out by a method of drying at 105 ° C. in water, 600 ° C. in ash powder, crude soxhlet extraction method, and crude protein Kjeldahl nitrogen assay (AOAC, 2000).

-Dough Characteristics by Mixograph

A 10 g myxograph (Mixograph, National Mfg. Co., Lincoln, NE, USA) was used to observe the change characteristics of the dough according to the busy content. The spring tension of the Mixograph was set at 12, and the sample was weighed in 10 g according to the Parinograph method (AACC method 54-40) and placed in a Mixograph batter. The kneading time of the Mixograph was fixed at 10 minutes and the room temperature was maintained at 20 ℃.

-Weighing and volume of bread

The weight of the prepared bread was measured by making the bread and then cooling at room temperature for 2 hours, and the volume was measured by seed replacement using millet (Kim BR et al 2000).

Chromaticity

For chromaticity measurement, chromaticity was measured using a color difference meter, and represented by L (brightness, lightness), a (redness, redness), and (yellowness, yellowness) values.

Sensory inspectors selected the life span of university students and staff members who majored in food. The panel members decided to make a criterion for the concept and strength of each characteristic, and when the reproducibility of the measurement capability was recognized, the panel members were allowed to participate in this experiment. Evaluation contents were evaluated for taste, color, flavor, texture, overall acceptability, and the like. The evaluation method used 5-point scale, and 5 points which liked very much and 1 point which disliked very much.

Statistical analysis

The results of physicochemical and sensory tests were analyzed by variance. All statistical data were analyzed by using SPSS win 13.0 PC ⁺ statistical program, and the mean difference between samples was verified at α = 0.05 by Duncan multiple range test.

I. Analysis

-Measurement of Dough Characteristics by Mixograph

The myxograph is a kneader attached with a computer or a recording device. In the present invention, the above myxograph is used to measure dough characteristics of confectionery.

The results of measuring the properties and durability of the dough in order to determine the effect of the addition of the busy paper is shown in Figure 4 and Table 2. Peak time was the longest peak time (5.90 minutes) for 9% by weight of crunchy bread, compared to the total composition. The peak time required for bakery aptitude ranges from 3 to 5 minutes (Walker Ae and Walker CE 2001), making bread unsuitable for baking bread containing 9% by weight.

In addition, the peak value (peak value) also appeared to be lowered as the amount added.

On the other hand, Figure 4 is a view showing a mixogram of a bread prepared using the composition for preparing sweets containing red sweet potato and bean curd according to the present invention, as shown, the right slope showing the weakness of the dough 9 The weight added bread was the highest at -2.97, and the control was the lowest at -6.18, indicating that the breaking of the dough proceeds quickly.

Here, the peak time is related to the time required to develop the gluten tissue in the dough, which means that 3 to 5 minutes is suitable, so it is not appropriate to go beyond the range. In addition, the large softening angle (large slope) that appears after the peak indicates a lack of durability when the dough is excessive.Strong, high-quality confectionery flour has a smooth broad band and the curve drawn after reaching the peak. Shows a gentle downhill curve.

As a result of the experiment, it can be concluded that the bread prepared with the confectionery composition containing 9% by weight of bean curd was inadequate for baking since the peak time was inadequate even if it showed an appropriate value in weakening degree.

Mixograph Characteristics of Crunchy Bread Peak time (Min.) Peak value (%) Left of slop (% / Min.) Right of slop (% / Min.) Width of tail (%) Control 4.33 57.08 6.13 -6.18 5.22 3 wt% 4.91 54.63 4.88 -5.18 4.26 6% by weight 4.59 55.66 2.36 -4.78 4.35 9% by weight 5.90 48.19 3.61 -2.97 4.50

-Weighing and volume of bread

Table 3 shows the changes in the volume and weight of bread according to the ratio of addition of biji The control group had a volume of 1053.75ml, whereas the bread containing 6% by weight of biji was 1072.50ml. The weights of the control and the 3% by weight were 179.68 and 177.53, respectively, and the bread containing 6% and 9% of the busy paper was 172.33 and 169.70, which was lower than the control and the 3% by weight.

Changes in Bread Volume and Weight According to Addition Ratio Volume (ml) Weight (g) Control 1053.75 ± 25.94 ^a 179.68 ± 1.78 ^a 3 wt% 1033.75 ± 31.19 ^a 177.53 ± 1.66 ^a 6 wt% 1072.50 ± 13.23 ^a 172.33 ± 2.28 ^b 9 wt% 1035.00 ± 29.72 ^a 169.70 ± 0.75 ^b

1) The above values represent mean ± standard deviation.

2) The multipliers a and b show very different trends according to Duncan's multiple range test at p <0.05 (a> b> c> d).

In this case, the duncontest is a method of post-verification when there is a statistically significant difference, and specifically, to determine which value is different. The superscripts a, b, c, and d mean that the same letter has no significant difference, while the other letters have a significant difference. Therefore, small values are shown in the order of a, b, c, and d. This means that there is no statistically significant difference at the 95% confidence level because the volume values are all a, so the volume values are slightly different. On the other hand, in the case of weight, the 6 wt% and 9 wt% groups represent b, which means that they are statistically significantly smaller than the 0 wt% and 3 wt% groups designated as a. In the case of ingredients other than wheat flour, gluten deficiency usually leads to a decrease in volume, which causes problems in commerciality. However, since there is no significant difference in volume, it should be judged as a desirable result. Therefore, it is necessary to put less busy content. Even if 20% of the paper is added, the shape of the product may come out similarly, but the value of the confectionary product is lowered, such as a decrease in volume, a poor baking ability, and poor sensory evaluation.

Chromaticity

The color measurement results of the bread containing busy papers are shown in Table 4. The L value indicating lightness was the highest in the control group at 103.88, and the sample added with 3% by weight and 9% by weight showed a tendency to darken as the L value decreased. The a value representing redness did not show a difference in all samples, and the b value representing yellowness was 9.43, which was the lowest in the sample to which 3 wt% was added, showing a significant difference from the control.

Chromaticity measurement result of bread L a b Control 103.88 ± 10.80 ^a 10.84 ± 1.79 ^a 11.17 ± 2.16 ^a 3 wt% 95.03 ± 4.58 ^a 10.24 ± 1.28 ^a 9.43 ± 1.07 ^a 6 wt% 100.17 ± 7.41 ^a 10.83 ± 1.27 ^a 11.51 ± 1.03 ^a 9 wt% 93.91 ± 4.51 ^b 10.51 ± 0.87 ^a 10.62 ± 1.81 ^a

1) The above values represent mean ± standard deviation.

2) The multipliers a and b show very different trends according to Duncan's multiple range test at p <0.05 (a> b> c> d).

3) L (100 for white, 0 for black), a (+ for red,-for green), b (+ for yellow,-for blue)

Analytical Sensory Test

The analytical sensory results of the bread containing busy paper are shown in Table 5. Taste was not significantly different between the control and all samples. The color of bread added with 3% by weight of bean curd was the highest at 3.97, but the flavor did not show significant difference between the control and all samples. That is, in the case of the most important taste, although it contains a large amount of busy paper, it has been shown that it does not interfere with the inherent taste that occurs in other ingredients of bread that does not contain busy paper, and ultimately confectionery containing better ingredients It can be said that there is an excellent effect that can be enjoyed while maintaining the original aesthetics.

The texture of the bread added with 6% by weight of biji was high in 4.03, and the bread with 9% by weight was the lowest in 3.10.

Overall desirability was highest with 3.87% of bread added with 6% by weight of biji, followed by 3.42 with 3% by weight of bread, 3.42, and 3.26 with 9% by weight of bread. Appeared.

Analytical sensory results of bread containing bean curd flavor Color incense Organization Symbol Control 3.45 ± 0.68 ^a 3.42 ± 0.62 ^b 3.71 ± 0.64 ^a 3.68 ± 2.16 ^ab 11.17 ± 2.16 ^ab 3 wt% 3.77 ± 0.96 ^a 3.97 ± 0.60 ^a 3.84 ± 0.86 ^a 3.35 ± 2.16 ^bc 11.17 ± 2.16 ^b 6 wt% 3.42 ± 0.99 ^a 3.35 ± 0.84 ^b 3.61 ± 0.92 ^a 4.03 ± 2.16 ^a 11.17 ± 2.16 ^a 9 wt% 3.42 ± 1.03 ^a 3.68 ± 0.87 ^ab 3.65 ± 0.80 ^a 3.10 ± 2.16 ^c 11.17 ± 2.16 ^b

1) The above values represent mean ± standard deviation.

2) The multipliers a and b show very different trends according to Duncan's multiple range test at p <0.05 (a> b> c> d).

As described above, the present invention has an effect of increasing the utilization of the busy waste is not high utilization.

In addition, the present invention has the effect of increasing the utilization of the busy as a high-protein food to replace meat consumption to meet the interest and new preferences of consumers' health.

In addition, the present invention has the effect of making the confectionery containing the busy to realize a low calorie food than conventional confectionery to feel fullness without accumulating high calories in the body.

In addition, the present invention by providing a composition for producing confectionery, which further contains sweet potato, sweet pumpkin, green tea, etc., which are in the spotlight as health food in addition to the busy, there is an effect to enable a variety of selection of health food.

Claims (5)

Containing biji, wheat flour, yeast and any one selected from baking powder, wherein the biji is a composition for producing confectionary containing biji, characterized in that added to less than 3% by weight to less than 9% by weight of the weight of the composition. The method of claim 1, The composition is a composition for producing confectionary containing biji, characterized in that it further comprises at least one selected from sweet potato powder, sweet pumpkin powder and green tea powder. delete delete The method of claim 2, The sweet potato powder, sweet pumpkin powder and green tea powder is added to the composition for producing confectionary containing biji, characterized in that each is made of sweet potatoes, chiffon-shaped and shell-shaped confectionery.

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