KR101068400B1 - Bean cheese added with bean curd and preparation method thereof - Google Patents
Bean cheese added with bean curd and preparation method thereof Download PDFInfo
- Publication number
- KR101068400B1 KR101068400B1 KR1020100017725A KR20100017725A KR101068400B1 KR 101068400 B1 KR101068400 B1 KR 101068400B1 KR 1020100017725 A KR1020100017725 A KR 1020100017725A KR 20100017725 A KR20100017725 A KR 20100017725A KR 101068400 B1 KR101068400 B1 KR 101068400B1
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- South Korea
- Prior art keywords
- cheese
- soybean
- powder
- bean
- soy
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
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- 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
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- Dairy Products (AREA)
Abstract
본 발명은 콩분말과 비지를 단백질분해 효소 처리하여 주성분으로 사용하고, 관능적 특성 및 영양성의 향상을 위해 단호박분말, 녹차가루, 또는 자색고구마 농축액을 부성분으로 첨가하여 제조한 콩치즈 및 이를 제조하는 방법에 관한 것이다. 본 발명의 콩치즈는 콩에 함유되어 있는 양질의 영양분을 용이하게 섭취할 수 있고, 두부의 생산 과정에서 부산물로 발생되는 비지를 효율적으로 이용할 수 있으며, 단호박분말, 녹차가루 또는 자색고구마 농축액의 부성분을 첨가함으로써 콩의 비린내를 제거하고, 색, 풍미, 입안에서의 질감, 외관 및 쓴맛의 감소 등 관능적 특성, 영양성 및 상품성도 크게 향상시켰다. The present invention uses soybean powder and sebum as a main component by proteolytic enzyme treatment, and added soybean cheese powder, green tea powder, or purple sweet potato concentrate as a subsidiary ingredient to improve sensory properties and nutrition, and a method of preparing the same. It is about. Soybean cheese of the present invention can easily consume the high-quality nutrients contained in soybeans, and can efficiently use the sewage produced as a by-product in the production process of tofu, and is an accessory ingredient of sweet pumpkin powder, green tea powder or purple sweet potato concentrate. The addition of soybean oil eliminated the fishy smell and greatly improved the sensory properties, nutritional properties and marketability such as reduction of color, flavor, texture in the mouth, appearance and bitter taste.
Description
본 발명은 비지가 첨가된 콩치즈 및 이의 제조방법에 관한 것이다. 보다 상세하게는 본 발명은 콩분말과 비지를 단백질분해 효소 처리하여 주성분으로 사용하고, 콩 비린내를 제거하기 위해 단호박분말, 녹차가루, 또는 자색고구마 농축액을 부성분으로 첨가하여 제조한 콩치즈 및 이를 제조하는 방법에 관한 것이다.
The present invention relates to bean cheese added with a bean curd and a manufacturing method thereof. More specifically, the present invention uses soybean powder and sesame as a main component by proteolytic enzyme treatment, soybean cheese prepared by adding sweet pumpkin powder, green tea powder, or purple sweet potato concentrate as a subsidiary ingredient to remove soybean fishy smell. It is about how to.
콩은 우수한 식물성 단백질 급원으로 특히 한국 사람에게는 두부, 된장, 고추장, 청국장, 두유, 콩기름 등의 식품의 형태로 중요한 단백질 공급원이 되어 왔으며, 이외에 의약품, 화장품, 비누 등 공업용 원료로도 널리 사용되고 있다. 최근에는 콩의 영양학적 측면 뿐만 아니라, 헤마글루티닌(hemagglutinin), 사포닌(saponin), 이소플라본(isoflavones)와 같은 생리활성물질에 관한 연구가 활발해지면서 항암, 항동맥경화, 항산화, 혈당강하, 항균효과 등 건강기능성 효과에 대해 주목되어 ‘기능성식품’으로 각광받고 있다. Soybean is an excellent source of vegetable protein, especially for Koreans, and has been an important source of protein in the form of foods such as tofu, soybean paste, red pepper paste, cheonggukjang, soy milk, and soybean oil. In recent years, as well as the nutritional aspects of soybeans, research on bioactive substances such as hemagglutinin, saponin, and isoflavones has been actively conducted, leading to anti-cancer, anti-arterial, antioxidant, hypoglycemic, It is paying attention to health functional effects such as antibacterial effect, and it is attracting attention as 'functional food'.
또한, 대두를 침지, 마쇄, 여과하여 두부 혹은 두유를 제조하는 과정에서 대량 얻어지는 부산물인 비지는 대두로부터 수용성 물질이 빠져나간 상태이지만, 두부와 비교하여도 영양성분 조성이 우수하다. 하지만, 수분함량이 80％ 이상이 되는 비지는 적절한 재활용법이 없고 급속히 부패되는 독성 때문에 영양성분이 많음에도 불구하고 대부분 산업폐기물로 처리되고 있는 실정이다. 또 거의 부패된 상태로 폐기 처리되는 실정이어서 환경오염의 측면에서도 중대한 문제가 되고 있다. 이에 따라 비지를 유용한 자원으로 이용하기 위한 저장성 향상에 관한 연구는 많았으나, 아직 식품원료로서의 활용에 관한 연구는 이루어지지 않고 있으므로, 비지의 활용은 그 불용적 영양 성분을 활용하는 것 뿐만 아니라, 환경적인 측면에서도 중요한 의미가 있다고 할 수 있을 것이다. In addition, biji, which is a by-product obtained in the process of dipping, crushing and filtering soybeans to produce tofu or soy milk, is a state in which water-soluble substances have escaped from soybeans, but the nutritional composition is superior to tofu. However, the busy water content of more than 80% is a situation that is mostly treated as industrial waste, although there is no nutrients due to the proper recycling method and rapidly decaying toxicity. In addition, since it is disposed of in a nearly corrupt state, it becomes a serious problem in terms of environmental pollution. As a result, many studies have been conducted to improve the shelf life of using busy paper as a useful resource. However, research on the utilization of the busy paper has not been carried out yet. In terms of aspects, it can be said that it is important.
콩치즈는 우유 불내증과 같이 우유 소화력이 떨어지는 어린 아이들이나 노인들에게 치즈 대체품으로써, 대두의 주요 단백질인 글라이시닌(glycinin)은 용해도, 점도, 응집력 그리고 아미노산 조성 등 여러 물리 화학적 성질이 카제인(casein)과 유사한 것을 이용하여 우유를 대체하여 콩을 원료로 제조한 것이다. 치즈는 원래 우유의 주요 단백질인 카제인이 효소인 rennet에 의해 응고되는 성질을 이용하여 우유에서 커드(curd)를 형성시키고 가열 및 가압 처리하여 숙성시켜 제조하는 낙농제품으로 다른 유제품에 비해 가격이 높아 대중화되는데 어려움이 있는 것이 사실이다. 그러나, 식물성 단백질 중 대두 단백질은 동물성 단백질에 비해 가격은 저렴하면서 그에 뒤떨어지지 않을 정도로 영양가가 우수하므로 콩을 이용한 치즈 제품 개발 연구가 필요하다. 또한, 최근에 불거진 광우병 문제와 웰빙 열풍이 불면서 식물성, 저칼로리, 저지방 식품에 대한 관심이 증가되고 있는 추세에 따라 생리활성물질까지 풍부한 콩을 원료로 제조한 콩치즈는 그에 대한 연구와 개발이 더욱더 요구될 것이다. 그러나 콩치즈는 우유 치즈에 비해 외관, 질감, 색, 풍미 등 품질 특성이 좋지 않아 실용화하는데 어려움이 있어 콩치즈 제품의 기능적인 특성이나 품질개선을 위한 연구가 필요한 실정이다. Soy cheese is a cheese substitute for young children and elderly people who have poor digestibility, such as milk intolerance. Glycinin, a major protein of soybean, has many physicochemical properties such as solubility, viscosity, cohesion and amino acid composition. Soybean is made from raw materials by replacing milk with something similar to). Cheese is a dairy product that is produced by forming a curd in milk, ripening it by heating and pressurizing it, using the property that casein, a major protein in milk, is coagulated by the enzyme rennet. It is true that there is a difficulty. However, since soy protein of vegetable protein is cheaper than animal protein and excellent in nutritional value, it is necessary to study cheese product development using soybean. In addition, with the recent problem of mad cow disease and well-being craze, increasing interest in vegetable, low-calorie and low-fat foods, soybeans made from soybeans, which are rich in bioactive substances, require more research and development. Will be. However, compared to milk cheese, soy cheese has poor quality characteristics such as appearance, texture, color, and flavor, making it difficult to put into practice. Therefore, research on functional characteristics and quality improvement of soy cheese products is needed.
자색고구마는 외관은 물론 육색깔 자체가 진한 자색을 띄는 품종으로, 전분과 단백질 이외에도 비타민과 무기질 및 식이 섬유 등을 풍부하게 함유하고 있고, 특히 생리기능성물질의 하나로 알려진 수용성 안토시아닌 색소를 다량 함유하고 있다. 안토시아닌 색소는 열과 광선에 안정하여 일본에서는 아이스크림, 과자 등의 재료로 많이 이용되고 있으며 국내에서도 팥고물, 잼, 주정발효 등의 대체물로 연구개발 중에 있다. The purple sweet potato has a rich purple color, as well as its appearance, and contains not only starch and protein but also rich in vitamins, minerals, and dietary fiber. It also contains a large amount of water-soluble anthocyanin pigments known as physiologically functional substances. . Anthocyanin pigments are stable to heat and light, and are widely used in Japan as ingredients for ice cream and sweets, and are being researched and developed as substitutes for red bean paste, jam, and fermented fermentation in Korea.
녹차는 오늘날 마시는 차로서 널리 보편화되어 있지만, 실제 차의 잎을 그대로 먹는 것은 차가 가지고 있는 모든 것을 흡수할 수 있는 가장 좋은 방법으로 더욱 유효한 성분을 얻을 수 있다. 녹차의 다양한 생리활성 성분 중 특히 카테킨(cathechin)류는 항암작용, 항균작용, 중금속제거작용 등이 있는 것으로 보고되고 있으며, LDL, 콜레스테롤에 대한 항산화 작용도 보고되고 있다. 녹차가 기능성식품으로 알려지면서 떡, 식빵, 요구르트, 소시지, 쿠키, 두부 등에 녹차를 첨가한 연구 외에도 막걸리, 소주, 케이크, 아이스크림, 국수, 된장 등 다양한 식품에 첨가한 제품의 개발이 활발하게 진행되고 있다. 녹차를 콩치즈에 첨가하여 제조하면 녹차의 향이 콩치즈의 풍미를 향상시킬 뿐만 아니라, 콩치에 첨가되는 비지의 항산화성과 항균성을 높혀 저장기간을 연장할 수 있는 효과도 기대된다. Green tea is widely used today as a drinking tea, but eating the leaves of a real tea can provide more effective ingredients in the best way to absorb everything it has. Among the various physiologically active ingredients of green tea, catechins (cathechin) have been reported to have anti-cancer activity, antibacterial action, heavy metal removal action, and antioxidant activity on LDL and cholesterol. As green tea is known as a functional food, research on adding green tea to rice cakes, white bread, yogurt, sausages, cookies, and tofu, as well as the development of products added to various foods such as rice wine, shochu, cakes, ice cream, noodles, and miso have. When green tea is added to soybean cheese, the flavor of green tea not only improves the flavor of soybean cheese, but also increases the antioxidant and antimicrobial properties of bean curd added to soybeans.
단호박은 고랭지대가 원산지로 1.5 kg 내외의 작은 크기이며 진한 녹색의 과피를 가지고, 진화색을 띤 과육이 두껍고 치밀하며 당도가 재래호박 보다 더 높은 특징이 있다. 단호박의 당류는 소화 흡수성이 높으며 풍부한 섬유질 등으로 식욕을 향상시키고 부기를 빼는 효능과 이뇨 성분이 있다. 단호박은 항암효과가 있는 β-카로틴의 함량이 높고 유효성분의 항산화 작용이 알려지면서 관심이 집중되고 있을 뿐만 아니라 비타민류, Ca, Na, P 등의 무기질이 풍부하여 죽, 엿, 음료, 정과, 전, 떡 등과 같이 가공식품으로 개발되어 이용되고 있다. 단호박은 특유의 진한 노란색이 콩치즈에 첨가시 치즈의 가장 일반적이라고 생각되는 색과 가장 가까우며, 소화흡수성을 높여주여 위장 장애를 가진 자들에게 좋은 건강식으로 개발될 수 있을 것으로 기대된다.
Sweet pumpkin is native to the highland and has a small size of about 1.5 kg and has a dark green skin. It has a thick, dense fleshy color with higher evolution color than the traditional pumpkin. Sugars of sweet pumpkin has high digestive absorption, rich fiber, etc., which improves appetite and swells. Sweet pumpkin has a high content of β-carotene with anticancer effect and the antioxidant activity of the active ingredient is known to attract attention as well as rich in minerals such as vitamins, Ca, Na, P, etc. Jeon, rice cakes, etc. have been developed and used as processed foods. Sweet pumpkin is the closest to the most common color of cheese when it is added to soy cheese, and it is expected to be developed as a healthy food for those with gastrointestinal disorders by enhancing digestive absorption.
본 명세서 전체에 걸쳐 다수의 논문 및 특허문헌이 참조되고 그 인용이 표시되어 있다. 인용된 논문 및 특허문헌의 개시 내용은 그 전체로서 본 명세서에 참조로 삽입되어 본 발명이 속하는 기술 분야의 수준 및 본 발명의 내용이 보다 명확하게 설명된다.
Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.
본 발명자들은 콩에 함유되어 있는 양질의 영양분을 용이하게 섭취할 수 있고, 두부의 생산 과정에서 부산물로 발생되는 비지를 효율적으로 이용할 수 있는 콩치즈 식품을 개발하기 위해 연구 노력하였다. 그 결과, 콩분말과 비지를 단백질분해 효소로 처리하여 카제인을 대체하는 주성분으로 하고, 영양특성과 생리활성 뿐만 아니라 콩비린내의 제거 등 관능적 특성을 향상시키기 위해 단호박분말, 녹차가루, 자색고구마 농축액을 부성분으로 첨가하여 콩치즈를 제조하는 방법을 개발하였고, 이러한 방법으로 제조된 콩치즈가 우유로 제조된 치즈에 비해 외관, 질감, 색, 풍미 등의 품질특성이 동등하거나 우수하고 이소플라본과 같은 기능성 성분이 다량 함유되어 있다는 것을 확인함으로써 본 발명을 완성하였다. The present inventors have made an effort to develop a soybean cheese food which can easily consume high-quality nutrients contained in soybeans, and can efficiently utilize the fat produced as a by-product during the production of tofu. As a result, soybean powder and bean curd were treated with proteolytic enzymes to replace casein, and the sweet pumpkin powder, green tea powder, and purple sweet potato concentrate were used to improve the sensory characteristics such as removal of soybean in nutrients and physiological activities. Soybean cheese was developed by adding it as a subsidiary ingredient, and the soybean cheese produced by this method has the same or superior quality characteristics such as appearance, texture, color, and flavor, and isoflavone-like functionality compared to cheese made with milk. The present invention was completed by confirming that a large amount of components were contained.
따라서, 본 발명의 목적은 콩분말과 비지를 주성분으로 하면서 관능적 특성 및 영양특성이 향상된 콩치즈를 제조하는 방법을 제공하는 것에 있다. Accordingly, it is an object of the present invention to provide a method for producing soy cheese with improved soy and nutritional properties as a main ingredient soybean powder and biji.
본 발명의 다른 목적은 콩분말과 비지를 주성분으로 포함하고 단호박분말, 녹차가루, 또는 자색고구마 농축액을 부성분으로 포함하는 콩치즈를 제공하는 것에 있다.
Another object of the present invention is to provide a bean cheese containing soybean powder and sesame as a main component, and a sweet pumpkin powder, green tea powder, or purple sweet potato concentrate as a secondary component.
본 발명의 목적 및 장점은 하기의 발명의 상세한 설명, 청구의 범위 및 도면에 의해 보다 명확하게 된다.
The objects and advantages of the invention will become apparent from the following detailed description, claims and drawings.
본 발명의 일 양태에 따르면, 본 발명은 다음의 단계를 포함하는 콩치즈의 제조방법을 제공한다: (a) 콩분말과 물을 혼합하여 제조한 두유(soy milk)에 비지를 첨가하는 단계; (b) 상기 두유 및 비지의 혼합물을 단백질 분해 효소로 처리하는 단계; 및 (c) 상기 두유 및 비지의 혼합물을 응고시키면서, 단호박 분말, 녹차가루 및 자색고구마 농축액 중 1종 이상의 부성분을 첨가하여 더욱 응고시키는 단계. According to one aspect of the present invention, the present invention provides a method for producing soy cheese comprising the following steps: (a) adding a bean oil to soy milk prepared by mixing soybean powder and water; (b) treating the mixture of soy milk and sewage with proteolytic enzymes; And (c) further solidifying by adding one or more accessory ingredients from sweet pumpkin powder, green tea powder and purple sweet potato concentrate, while solidifying the mixture of soy milk and bean curd.
본 발명의 다른 일 양태에 따르면, 본 발명은 단백질 분해효소에 의해 처리된 콩분말 및 비지를 주성분으로 포함하고, 단호박 분말, 녹차가루 및 자색고구마 농축액 중 1 종 이상을 부성분으로 포함하는 것을 특징으로 하는 콩치즈를 제공한다. According to another aspect of the present invention, the present invention comprises soybean powder and bean cured by the proteolytic enzyme as a main component, and comprises at least one species of sweet pumpkin powder, green tea powder and purple sweet potato concentrate as a secondary component Provide bean cheese.
이하, 본 발명을 단계별로 나누어 상세하게 설명한다. Hereinafter, the present invention will be described in detail by dividing step by step.
(a) 콩분말과 물을 혼합하여 제조한 두유에 비지를 첨가하는 단계; (a) adding soybean to soy milk prepared by mixing soybean powder and water ;
본 발명의 콩치즈의 제조에 사용되는 콩분말은 콩(soybean)을 가루로 만든 것을 사용한다. 본 발명에서 사용할 수 있는 콩의 종류는 특별히 한정되지 않는다. The soybean powder used in the preparation of the soybean cheese of the present invention uses a soybean powder. The kind of beans which can be used by this invention is not specifically limited.
콩분말에 물을 첨가하여 콩과 물의 혼합물인 두유(soy milk)의 형태로 제조한다. 본 발명에서 콩 분말의 양은 특별히 한정되지 않으며, 바람직하게는 콩치즈 전체 중량에 대해 10-50중량％, 보다 바람직하게는 20-40중량％의 범위내에서 첨가한다. 콩분말과 물의 혼합비율은 특별히 한정되지 않으며, 콩 치즈의 제조에 적합한 비율로 조정하여 사용한다. By adding water to the soybean powder is prepared in the form of soy milk, a mixture of soybean and water. In the present invention, the amount of soybean powder is not particularly limited, and is preferably added in the range of 10-50% by weight, more preferably 20-40% by weight, based on the total weight of soy cheese. The mixing ratio of soybean powder and water is not particularly limited, and may be adjusted to a ratio suitable for producing soy cheese.
상기 제조한 두유에 비지(soybean curd residue)를 첨가한다. Soybean curd residue is added to the prepared soymilk.
본 발명에서 용어 “비지”는 두부 제조 시에 두유를 짜내고 남은 잔여물을 의미한다. 비지에는 콩의 섬유질이 많고 콩의 단백질과 지방질이 남아 있으며, 독특한 풍미를 갖는다. 본 발명의 콩치즈에서는 치즈의 우유 단백질 성분인 카제인(casein)을 비지로 대체시킴으로써 이소플라본과 같은 기능성 성분의 함량을 증가시킬 수 있다. In the present invention, the term "busy" refers to the residue left after squeezing soy milk at the time of tofu production. Busy is rich in soy fiber, protein and fat of soy, and has a unique flavor. In the bean cheese of the present invention, the content of a functional ingredient such as isoflavone can be increased by replacing casein, which is a milk protein component of cheese, with busy.
본 발명의 방법에서 비지는 콩 치즈의 전체 단백질 함량 중 3-30％의 단백질 함량을 차지하도록 포함시키며, 바람직하게는 5-25%의 단백질 함량을 차지하도록 포함히키며, 더욱 바람직하게는 7-21％의 단백질 함량을 차지하도록 포함시킨다.
In the method of the present invention, the biji is included to account for 3-30% protein content of the total protein content of soy cheese, preferably to account for 5-25% protein content, more preferably 7- Inclusion to account for 21% protein content.
(b) 상기 두유 및 비지의 혼합물을 단백질 분해 효소로 처리하는 단계 (b) treating the mixture of soy milk and sewage with proteolytic enzymes
상기 제조한 두유 및 비지 혼합물에 단백질 분해 효소를 첨가하여 혼합물에 포함되어 있는 단백질의 분해 과정을 거친다. 본 발명에서 사용되는 단백질 분해효소는 특별히 한정되지 않으며, 바람직하게는 식품용 재료의 단백질을 가수분해하는 효소를 사용한다. 보다 바람직하게는 플라보자임(Flavourzyme™)를 사용한다. 플라보자임(Flavourzyme™) 효소는 Novo Nordisk A/S (Copenhagen, Denmark)로부터 구입 가능하다. Proteolytic enzymes are added to the soy milk and sewage mixtures prepared above to undergo the degradation of the proteins contained in the mixture. The protease used in the present invention is not particularly limited, and preferably an enzyme that hydrolyzes the protein of the food material. More preferably Flavorzyme ™ is used. Flavorzyme ™ enzyme is available from Novo Nordisk A / S (Copenhagen, Denmark).
본 발명에서 두유 및 비지 혼합물을 단백질 분해효소로 처리하는 시간 및 온도 조건은 특별히 한정되지 않으며, 통상적인 효소 처리의 조건하에서 행한다. 효소의 처리시간은 바람직하게는 1-40분이며, 더욱 바람직하게는 10-30분이며, 가장 바람직하게는 15-25분이다. 또한, 효소처리 온도는 바람직하게는 40-60℃이며, 가장 바람직하게는 45-55℃이다. In the present invention, the time and temperature conditions for treating the soybean milk and sewage mixture with proteolytic enzymes are not particularly limited, and are carried out under the conditions of conventional enzyme treatment. The treatment time of the enzyme is preferably 1-40 minutes, more preferably 10-30 minutes, and most preferably 15-25 minutes. In addition, the enzyme treatment temperature is preferably 40-60 ° C, most preferably 45-55 ° C.
본 발명의 단백질 가수분해 효소 처리시의 효소의 첨가량은 특별히 한정되지 않으나, 바람직하게는 두유와 비지의 혼합물에 대해 0.05-0.5중량％이며, 더욱 바람직하게는 0.05-0.4중량％로 첨가한다. Although the addition amount of the enzyme at the time of the proteolytic enzyme treatment of this invention is not specifically limited, Preferably it is 0.05-0.5 weight% with respect to the mixture of soymilk and a bean curd, More preferably, it is added at 0.05-0.4 weight%.
두유 및 비지의 혼합물을 단백질 가수분해 효소를 처리함으로써 비지에 들어있는 불용성 단백질 성분들이 가용화되고, 이를 원료로 콩치즈를 제조하는 경우 콩치즈 가열시 퍼짐성, 수분함량, 텍스쳐, 관능적 특성 등이 현저하게 향상된다. Soymilk and soybeans are treated with proteolytic enzymes to solubilize the insoluble protein components in the soybeans. When soybean cheese is used as a raw material, the spreadability, water content, texture and organoleptic properties of soybean cheese are significantly increased. Is improved.
본 발명의 바람직한 구현예에 의하면, 본 발명의 단계 (b) 이후에 추가 성분으로서, 카제인, 콩오일, 나트륨염 및 젖산(lactic acid)으로 이루어지는 군에서 선택되는 1종 이상의 성분을 추가로 첨가하는 단계를 더욱 포함한다.
According to a preferred embodiment of the present invention, after step (b) of the present invention, as an additional component, further adding one or more components selected from the group consisting of casein, soybean oil, sodium salt and lactic acid It further comprises a step.
(c) 상기 두유 및 비지의 혼합물을 응고시키면서, 부성분을 첨가하여 더욱 응고시키는 단계 (c) further solidifying by adding a minor component while solidifying the mixture of soy milk and sewage;
상기 단백질 분해 효소 처리된 두유 및 비지 혼합물을 속도를 다르게 하여 저어주면서 응고시켜 콩치즈를 제조한다. The proteolytic enzyme-treated soy milk and bean curd mixture were coagulated with varying speeds to prepare soy cheese.
상기 콩치즈의 응고과정 중에 관능성 등을 향상시키기 위해 단호박분말, 녹차가루 또는 자색고구마 농축액을 추가로 첨가하여 응고시킨다. 단호박분말, 녹차가루 및 자색고구마 농축액은 콩치즈의 콩 비린내을 없애주면서, 색, 풍미, 입안에서의 질감, 외관 및 쓴맛의 감소 등 관능적 특성을 향상시킨다. In order to improve the functionality and the like during the coagulation process of the bean cheese is added to solidify by adding a sweet pumpkin powder, green tea powder or purple sweet potato concentrate. Sweet pumpkin powder, green tea powder, and purple sweet potato concentrate improve the sensory properties such as reducing the color, flavor, texture, appearance and bitter taste of soybean cheese while eliminating soybean smell.
본 발명의 콩치즈에 포함되는 단호박분말, 녹차가루 또는 자색고구마 농축액의 함유량은 상기 언급된 관능적 특성의 향상을 위해 적합한 양이며 특별하게 한정되지는 않으나, 바람직하게는 전체 콩치즈의 전체 중량에 대해 각각 1-10 중량％의 함유량 범위 내가 되도록 첨가한다. The content of sweet pumpkin powder, green tea powder or purple sweet potato concentrate contained in the soybean cheese of the present invention is an amount suitable for improving the sensory properties mentioned above and is not particularly limited, but is preferably based on the total weight of the whole soy cheese. It adds so that it may become in the content range of 1-10 weight%, respectively.
본 발명의 다른 일 양태에 따르면, 본 발명은 단백질 분해효소에 의해 처리된 콩분말 및 비지를 주성분으로 포함하고, 단호박 분말, 녹차가루 및 자색고구마 농축액 중 1 종 이상을 부성분으로 포함하는 것을 특징으로 하는 콩치즈를 제공한다. According to another aspect of the present invention, the present invention comprises soybean powder and bean cured by the proteolytic enzyme as a main component, and comprises at least one species of sweet pumpkin powder, green tea powder and purple sweet potato concentrate as a secondary component Provide bean cheese.
본 발명의 바람직한 구현예에 의하면, 상기 단백질 분해효소는 플라보자임(FlavourzymeTM)이다. According to a preferred embodiment of the present invention, the protease is Flavorzyme TM .
본 발명의 다른 바람직한 구현예에 의하면, 본 발명의 콩치즈는 상기 설명된 본 발명의 콩치즈 제조방법에 의해 제조된 것이다.
According to another preferred embodiment of the present invention, the soy cheese of the present invention is prepared by the method for producing soy cheese of the present invention described above.
본 발명은 콩분말과 비지를 단백질분해 효소 처리하여 주성분으로 사용하고, 관능적 특성 및 영양성의 향상을 위해 단호박분말, 녹차가루, 또는 자색고구마 농축액을 부성분으로 첨가하여 제조한 콩치즈 및 이를 제조하는 방법에 관한 것이다. 본 발명의 콩치즈는 콩에 함유되어 있는 양질의 영양분을 용이하게 섭취할 수 있고, 두부의 생산 과정에서 부산물로 발생되는 비지를 효율적으로 이용할 수 있으며, 단호박분말, 녹차가루 또는 자색고구마 농축액의 부성분을 첨가함으로써 콩의 비린내를 제거하고, 색, 풍미, 입안에서의 질감, 외관 및 쓴맛의 감소 등 관능적 특성, 영양성 및 상품성도 크게 향상시켰다.
The present invention uses soybean powder and sebum as a main component by proteolytic enzyme treatment, and added soybean cheese powder, green tea powder, or purple sweet potato concentrate as a subsidiary ingredient to improve sensory properties and nutrition, and a method of preparing the same. It is about. Soybean cheese of the present invention can easily consume the high-quality nutrients contained in soybeans, and can efficiently use the sewage produced as a by-product in the production process of tofu, and is an accessory ingredient of sweet pumpkin powder, green tea powder or purple sweet potato concentrate. The addition of soybean oil eliminated the fishy smell and greatly improved the sensory properties, nutritional properties and marketability such as reduction of color, flavor, texture in the mouth, appearance and bitter taste.
도 1은 본 발명의 콩치즈의 제조방법을 순서도로 나타낸 도면이다. 도 1에서 두유(soy milk)와 비지(soymilk residue)를 혼합한 혼합액에 효소를 처리하였다. SPP5는 단호박 분말 5중량％를 첨가하는 경우, GTP3는 녹차가루 3중량％를 첨가하는 경우이며, PSP7는 자색고구마 농축액 7중량％를 첨가하는 경우이다.
도 2는 비지의 첨가량을 달리하여 제조한 본 발명의 콩치즈의 기계적인 텍스쳐를 측정한 결과이다. SR7, SR14 및 SR21은 콩치즈 전체 단백질 함량에 대해 비지의 단백질 함량이 각각 7％, 14％ 및 21％를 차지하도록 조성된 콩치즈를 의미한다.
도 3은 단호박분말, 녹차가루 및 자색고구마 농축액을 각각 첨가하여 제조한 본 발명의 콩치즈의 관능평가 결과를 보여주는 도면이다. 도 3에서 SPP5는 단호박 분말 5중량％를 첨가하여 제조한 콩 치즈이고, GTP3는 녹차가루 3중량％를 첨가하여 제조한 콩 치즈이며, PSP7는 자색고구마 농축액 7중량％를 첨가하여 제조한 콩 치즈이다. 1 is a flow chart illustrating a method of manufacturing the bean cheese of the present invention. In FIG. 1, an enzyme was treated to a mixed solution of soy milk and soy milk residue. When SPP5 adds 5% by weight of sweet pumpkin powder, GTP3 adds 3% by weight of green tea powder, and PSP7 adds 7% by weight of purple sweet potato concentrate.
Figure 2 is a result of measuring the mechanical texture of the bean cheese of the present invention prepared by varying the addition amount of busy. SR7, SR14, and SR21 refer to soy cheeses formulated such that the protein content of bean curd accounted for 7%, 14% and 21%, respectively, relative to the total protein content of soy cheese.
3 is a view showing the sensory evaluation results of the soybean cheese of the present invention prepared by adding sweet pumpkin powder, green tea powder and purple sweet potato concentrate, respectively. In FIG. 3, SPP5 is a bean cheese prepared by adding 5% by weight of sweet pumpkin powder, GTP3 is a bean cheese prepared by adding 3% by weight of green tea powder, and PSP7 is a bean cheese prepared by adding 7% by weight of a purple sweet potato concentrate. to be.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .
실시예 Example
실시예 1. 콩 치즈의 재료 Example 1 Ingredients of Soy Cheese
본 발명의 실험에서 콩 분말 제조에 사용된 콩은 2007년 가을에 수확된 황금콩으로 일죽 지역 콩동호회 단체인 콩사랑회에서 구입하였다. 단백질 분해효소는 Novo Nordisk사의 플라보자임(FlavourzymeTM; 500MG, Asp.oryzae origin protease)을 사용하였다. 비지는 (주)삼육식품(천안공장)에서 구입하였다. 콩치즈의 응고를 위해서 사용한 카제인염(Na-caseinate)는 Wako사로부터 구입하여 사용하였고, 식용유(해표), 소금(Sodium chloride, TEDIA)은 롯데마트에서 구입하였고, 시트르산염(Sodium citrate)은 Hayashi사로부터 구입하였다. 소디엄파이로포스페이트(Sodium Pyrophosphate)와 젖산(Lactic acid)은 Duksan사로부터 구입하였다. 단호박, 녹차 가루, 자색고구마 농축액은 대형 할인마트에서 구입하여 사용하였다.
Soybean used in the manufacturing of soybean powder in the experiment of the present invention was harvested in the fall of 2007 was purchased from the bean love society of the iljuk local soybean community. Proteolytic enzyme was used Flavozyme TM (500MG, Asp.oryzae origin protease) from Novo Nordisk. Busy was purchased from Samyuk Foods (Cheonan Factory). Caseinate (Na-caseinate) used for coagulation of soy cheese was purchased from Wako, and cooking oil (seamark) and salt (Sodium chloride, TEDIA) were purchased from Lotte Mart, and citrate (Sodium citrate) was Hayashi. It was purchased from the company. Sodium Pyrophosphate and Lactic acid were purchased from Duksan. Sweet pumpkin, green tea powder, and purple sweet potato concentrate were purchased from a large discount store.
실시예 2. 콩 치즈의 제조 Example 2. Preparation of Soy Cheese
2-1. 두유 및 비지의 효소처리 2-1. Enzyme Treatment of Soy Milk and Soybean
믹서기(Kitchen aid mixer)를 이용하여 같은 속도로 계속해서 저어주면서 황금콩을 가루로 만들어 증류수와 3:7 비율로 혼합하여 두유를 제조하였다. 제조한 두유에 비지를 100g, 200g, 300g으로 각각 다르게 하여 첨가하였다. 여기에 플라보자임(flavourzymeTM) 500MG 0.3％를 50℃에서 20분간 효소처리하고, 80℃에서 10분간 열처리하여 효소를 불활성화하였다.
Soymilk was prepared by mixing golden soybeans into powder and mixing with distilled water in a 3: 7 ratio while continuously stirring at the same speed using a kitchen aid mixer. The soy milk was added in 100 g, 200 g, and 300 g, respectively. Here let Plastic Im (flavourzyme TM) 500MG to 0.3% was for 20 minutes at 50 ℃ enzyme and inactivate the enzyme by heating for 10 minutes at 80 ℃ on.
2-2. 비지를 첨가한 콩치즈의 제조 2-2. Preparation of bean cheese with added bean curd
플라보자임 효소 처리된 두유 및 비지 혼합물을 믹서기(Kitchen aid mixer)를 이용하여 각 단계에서 속도를 다르게 하여 저어주면서 치즈를 제조하였다. 상기 두유 및 비지의 혼합물에 카제인염(Na-caseinate)와 콩오일을 첨가하여 믹서기로 혼합하였다. 여기에 식용유, 소금(sodium chloride), 시트르산염(sodium citrate),소디엄파이로포스페이트(sodium pyrophosphate)와 젖산(lactic acid)을 첨가하고, 믹서기로 혼합하면서 응고시켰다. 콩치즈의 제조방법 순서도는 도 1에 구체적으로 도시하였다. 비지가 첨가된 콩치즈의 원료 및 이들의 배합비율은 아래 [표 1]에 기재하였다. Flavozyme-enzyme treated soy milk and bean curd mixtures were prepared by stirring at different speeds at each stage using a Kitchener aid mixer. Casein salt (Na-caseinate) and soybean oil were added to the mixture of soy milk and bean curd and mixed with a blender. Cooking oil, salt (sodium chloride), citrate (sodium citrate), sodium pyrophosphate (lactic acid) and lactic acid (lactic acid) was added to the solidified by mixing in a blender. Flow chart of the manufacturing method of soy cheese is shown in FIG. The raw materials of bean curd added soybeans and their blending ratio are shown in Table 1 below.
단, 상기 [표 1]의 함량에서 단위는 g이며, 괄호안의 숫자는 중량％로 표시한 것이다.
However, in the content of [Table 1], the unit is g, and the numbers in parentheses are expressed in weight%.
2-3. 2-3. 단호박Sweet pumpkin 분말, powder, 녹차가루Green Tea Powder 및 자색고구마 농축액의 첨가량을 달리한 비지 첨가 And the addition of biji with different amounts of purple sweet potato concentrate 콩치즈의Bean cheese 제조 Produce
콩치즈의 콩 비린내를 제거하고 관능적 특성을 향상시키기 위해, 도 1에 제시된 방법으로 콩치즈를 제조하는 과정에서, 콩치즈가 응고되기 전에 단호박 분말, 녹차가루 및 자색고구마 농축액의 양을 달리하여 첨가한 후 더욱 응고시켜 콩치즈를 제조하였다. 단호박 분말(sweet pumpkin powder), 녹차가루(greentea powder) 및 자색고구마 농축액(purple sweet potato juice)의 첨가 배합비율은 아래 [표 2]에 기재한 바와 같다.
In order to remove soybean fishy smell and improve sensory properties of soybean cheese, in the process of preparing soybean cheese by the method shown in FIG. 1, the amount of sweet pumpkin powder, green tea powder and purple sweet potato concentrate is added before the bean cheese is solidified. After further solidifying to prepare a bean cheese. Sweet pumpkin powder, sweet green tea powder (greentea powder) and purple sweet potato juice (purple sweet potato juice) of the addition ratio is as shown in Table 2 below.
단, 상기 [표 2]에서 ％는 중량％이다.
However, in the said [Table 2],% is weight%.
실시예Example 3. 품질 특성의 측정 3. Measurement of quality characteristics
3-1. 수율 3-1. yield
시료의 수율은 가루로 빻은 황금콩과 비지, 증류수를 일정비율로 혼합한 원료두유 600 ㎖로부터 얻어지는 콩치즈의 중량(g)으로 계산하였으며, 단호박분말, 녹차가루 및 자색고구마농축액은 수율에 영향을 주지 않아 비지 첨가량을 달리한 콩치즈의 수율만을 계산하였다. Yield of the sample was calculated as the weight (g) of soy cheese obtained from 600 ml of raw soymilk mixed with flour, bean curd and distilled water, and the squash powder, green tea powder and purple sweet potato concentrate did not affect the yield. Therefore, only the yields of bean cheese with different amounts of bean curd were calculated.
3-2. 3-2. pHpH
시료의 pH는 콩치즈 10g에 동량의 증류수를 가하여 혼합한 후 pH meter (Thermo co., USA)를 사용하여 측정하였다.
The pH of the sample was measured by using a pH meter (Thermo co., USA) after mixing by adding the same amount of distilled water to 10g soy cheese.
3-3. 산도 3-3. Acidity
시료의 산도는 청국장치즈 10g에 동량의 증류수를 가하여 잘 혼합한 후 0.1％ 페놀프탈레인(phenolphthalein) 용액을 0.5 ㎖를 가한 다음, 0.1N NaOH 용액을 사용하여 적정하여, 30초 이상 미홍색이 없어지지 않는 점을 종점으로 하여 이때 소비된 0.1N NaOH 용액의 ml 수를 측정한 후 다음 식을 이용하여 LA(lactic acid)％로 환산하여 계산하였다. The acidity of the sample was mixed well by adding 10 g of Cheonggukgi apparatus with the same amount of distilled water, 0.5 ml of 0.1% phenolphthalein solution was added, and then titrated with 0.1 N NaOH solution. Using this as an end point, the number of ml of 0.1N NaOH solution consumed was measured, and then converted into LA (lactic acid)% using the following equation.
3-4. 수분함량 3-4. Moisture content
시료의 수분함량은 Moisture Analyzer(METTLER co., USA)를 이용하여 측정하였다. 플레이트(plate)에 2g의 콩치즈를 얇고 고르게 펴 놓은 후 110℃에서 30분간 건조시킨 후 건조전과 건조후의 중량차로 수분함량을 측정하였다.
The moisture content of the samples was measured using a Moisture Analyzer (METTLER co., USA). After 2g soybean cheese thin and evenly spread on a plate and dried at 110 ℃ for 30 minutes, the moisture content was measured by the weight difference before and after drying.
3-5. 열 퍼짐성 3-5. Heat spreadability
시료가 높은 온도에서 퍼지는 정도를 측정하기 위해 열 퍼짐성을 측정하였으며, 단호박, 녹차가루와 자색고구마농축액은 열 퍼짐성에 영향을 주지 않아 비지첨가량을 달리한 콩치즈의 열 퍼짐성만을 측정하였다. 열 퍼짐성은 유리 페트리디쉬(petridish)에 시료 3개를 선정하여 두께 5mm, 가로 20mm, 세로 20mm로 220℃에서 5분간 가열한 후 30분간 방냉하여 녹아 퍼진 정도를 측정하였다.
The heat spreadability was measured to measure the degree of spreading of the sample at high temperature, and the sweet pumpkin, green tea powder, and purple sweet potato concentrate did not affect the heat spreadability. Heat spreadability was selected by three samples in glass petri dish (heated) 5mm thickness, 20mm width, 20mm length was heated at 220 ℃ for 5 minutes and then cooled for 30 minutes to measure the degree of spread.
3-6. 색도 3-6. Chromaticity
시료를 50 X 50 X 10 mm의 크기로 성형한 후 color difference meter (CQ-1200X, Hunter lab., USA)를 사용하여 L(lightness), a(redness), b(yellowness), △E 값을 측정(standard L=93.36, a=-0.97, b=0.43)하였다.
After shaping the sample into a size of 50 X 50 X 10 mm, L (lightness), a (redness), b (yellowness), and ΔE values were measured using a color difference meter (CQ-1200X, Hunter lab., USA). Measurements were made (standard L = 93.36, a = -0.97, b = 0.43).
3-7. 기계적인 3-7. Mechanical 텍스쳐texture
시료의 텍스쳐는 시료 중에서 평균적인 외관을 지니는 것을 3개 선정하여 가로 X 세로 X 높이를 20 X 20 X 15mm로 만들어 Rheometer(Compac-100, Sun Scientific co., Japan)를 사용하여 경도(hardness), 응집성(cohesiveness), 탄력성(springiness), 씹힘성(Chewiness) 부착성(adhesiveness) 및 점착성(Gumminess)등을 측정하였다. 한 처리군 당 3개의 시료를 택하여 각각 3회 반복 측정하여 평균치로 나타내었으며 측정 조건은 Test type: mastication, adaptor type: round No.25(diameter 10mm), load cell: 2kg, table speed: 100mm/min, sample height: 15mm이었다.
The texture of the sample is selected from three samples having an average appearance, and the horizontal X length X height is 20 X 20 X 15mm, and the hardness, hardness, and hardness are measured using a Rheometer (Compac-100, Sun Scientific co., Japan). Cohesiveness, springiness, chewiness, adhesiveness, and gumminess were measured. Three samples per treatment group were taken and repeated three times, respectively, and averaged. The measurement conditions were: test type: mastication, adapter type: round No. 25 (diameter 10 mm), load cell: 2 kg, table speed: 100 mm / min, sample height: 15 mm.
3-8. 관능검사 3-8. Sensory evaluation
중앙대학교 식품영양학과 학부생 및 대학원생 30명을 대상으로 콩치즈의 기호도를 알아보기 위하여 색, 향, 콩 비린내, 조직감, 맛, 전체적인 선호도를 5점 평점 법(5:매우 좋다, 1:매우 나쁘다)으로하여 관능검사를 실시하였다. 시료는 5-10℃에서 냉장보관 된 치즈를 높이 1.5cm, 지름 1cm 정도의 원통형으로 랩에 감싸 제공하고 떠먹을 수 있도록 티스푼과 입가심용 물을 함께 제공하였다. 비지첨가에 따른 치즈를 그 첨가량에 따라 관능검사를 실시한 후에, 단호박과 녹차가루, 자색고구마농축액을 첨가에 따른 치즈에 대해 관능검사를 실시하였다.
To evaluate the preference of soybean cheese in 30 undergraduate and graduate students of Chung-Ang University, color, flavor, soybeany, texture, taste, and overall preference were given five points (5: very good, 1: very bad). The sensory test was performed. The samples were provided with a teaspoon and mouth water so that the cheese, refrigerated at 5-10 ° C., was wrapped in a wrap in a cylindrical shape having a height of 1.5 cm and a diameter of about 1 cm. After the cheese according to the non-addition was subjected to the sensory test according to the addition amount, the sensory test was performed on the cheese according to the addition of sweet pumpkin, green tea powder, and purple sweet potato concentrate.
3-9. 통계처리 3-9. Statistical processing
관능검사를 제외한 모든 실험은 3회 이상 반복하여 평균치와 표준편차로 표시하였으며 실험결과는 SAS package를 사용하여 분산분석한 후 시료간에 유의적인 차가 있는 항목에 대해서 Duncan's multiple range test로 검증하였다.
All experiments except the sensory test were repeated three times or more and expressed as average value and standard deviation. Experimental results were analyzed by Duncan's multiple range test for items with significant differences between samples after variance analysis using SAS package.
실시예Example 4. 비지첨가량에 따른 4. According to non-additive amount 콩치즈의Bean cheese 생리활성물질 함량 변화 분석 Analysis of changes in bioactive substance content
4-1. 이소플라본( 4-1. Isoflavones ( IsoflavoneIsoflavone ) 함량 측정 Content measurement
파쇄한 시료 2g에 아세토니트릴(acetonitrile) 10㎖, 0.1N HCl 2㎖를 첨가한 후 2시간 동안 95-98℃에서 가열, 교반한 후, HPLC용 아세토니트릴 8㎖에 녹이고 이를 여과지(Whatman No. 42)를 이용하여 여과한 후, 2 시간 동안 방치하였다. 이어서, 0.45㎛ 멤브레인 필터(membrane filter)로 여과하여 HPLC(Shimadzu, Japan)로 분리하였다. 칼럼은 u-Bondapak C18(3.9mm i.d. X 30cm)을 사용하였고, 용매는 아세토니트릴과 포스포완충액(phosphoric buffer)(pH 2.0)을 25:75 비율로 분당 1㎖로 용출하였으며, 검출기(detector)는 UV 254 nm에서 사용하였다. 분리한 각 피크(peak)는 표준 이소플라본(isoflavone) (Sigma chemical Co. USA)의 보유시간(retention time)과 비교하여 동정 및 정량하였다.
To 2 g of the crushed sample, 10 ml of acetonitrile and 2 ml of 0.1 N HCl were added, followed by heating and stirring at 95-98 ° C. for 2 hours, followed by dissolving in 8 ml of acetonitrile for HPLC. 42), and left for 2 hours. Subsequently, the mixture was filtered through a 0.45 μm membrane filter and separated by HPLC (Shimadzu, Japan). As a column, u-Bondapak C 18 (3.9 mm id X 30 cm) was used, and the solvent was eluted with acetonitrile and phosphoric buffer (pH 2.0) at 1 ml per minute in a 25:75 ratio. ) Was used at UV 254 nm. Each peak isolated was identified and quantified in comparison with the retention time of standard isoflavones (Sigma chemical Co. USA).
4-2. 4-2. 항산화능Antioxidant activity 측정( Measure( 전자공여능Electron donating ability ) )
전자공여능은 DPPH법으로 측정하였다. 즉, 시료에 2 X 10-4M DPPH 용액을 4배량 첨가하고 10초간 혼합하여 30분간 반응시킨 후 분광광도계를 이용하여 517nm에서 흡광도를 측정하였다.
Electron donating ability was measured by DPPH method. That is, 4 × of 2 × 10 −4 M DPPH solution was added to the sample, mixed for 10 seconds, and reacted for 30 minutes, and then the absorbance was measured at 517 nm using a spectrophotometer.
실시예Example 5. 비지 첨가한 5. Busy 콩치즈의Bean cheese 품질 특성 분석 결과 Quality characteristic analysis result
비지의 첨가량을 콩 치즈 전체 단백질 함량 대비 0％, 7％, 14％, 21％의 단백질 함량을 차지하도록 달르게 하여 콩치즈를 제조한 후 이들의 품질특성 및 관능평가, 이소플라본의 함량 등을 측정하였다.
Soybean cheese was prepared so that the amount of bean curd was 0%, 7%, 14%, and 21% of the total protein content of soy cheese, and then the quality characteristics, sensory evaluation, and content of isoflavones were prepared. Measured.
5-1. 수율 5-1. yield
비지의 첨가량을 달리하여 제조한 콩치즈의 수율은 아래 [표 3]에 기재한 바와 같았다. The yield of soybean cheese prepared by varying the amount of bean curd was as shown in Table 3 below.
단, 상기 표 3에서 SR7, SR14 및 SR21은 콩치즈 전체 단백질 함량에 대해 비지로부터 유래된 단백질 함량이 각각 7％, 14％ 및 21％를 차지하도록 조성된 콩치즈로서, 상기 SR7, SR14 및 SR21의 콩치즈 전체 성분 조성은 표 1에 나타내었다.
However, in Table 3, SR7, SR14, and SR21 are soybean cheeses composed of 7%, 14%, and 21% of the protein content derived from bean curd with respect to the total protein content of soybean cheese, respectively. The total composition of soybean cheese is shown in Table 1.
비지를 첨가하지 않은 콩치즈와 비지의 첨가량을 달리한 콩치즈 간의 수율은 비지를 첨가하지 않은 콩치즈가 87.94％로 가장 높았고, 비지를 21％ 첨가한 콩치즈가 67.36％로 가장 낮았는데(P<0.05), 이로 부터 비지첨가량이 증가할수록 수율이 감소하였다는 것을 알 수 있었다.
The yield between soybean cheese without bean curd and soybean cheese with different amount of bean curd was highest in bean cheese without bean curd (87.94%) and lowest in bean cheese with 21% bean curd (67.36%). <0.05), it can be seen that the yield decreased as the amount of non-additive increases.
5-2. 5-2. pHpH
비지의 첨가량을 달리하여 제조한 콩치즈의 pH는 아래 [표 4]에 기재한 바와 같았다. The pH of soybean cheese prepared by varying the amount of bean curd was as described in [Table 4] below.
상기 표 4에서 SR7, SR14 및 SR21의 조성은 상기 표 3에서와 같다.
In Table 4, the composition of SR7, SR14 and SR21 is as shown in Table 3.
비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리하여 첨가한 콩치즈 간의 pH은 비지를 14％ 첨가한 콩치즈에서 4.87로 가장 낮았는데, 이는 단백질 분해효소가 비지첨가량이 14％일 때 최적으로 작용되었기 때문이라고 생각된다. 비지를 21％ 첨가한 콩치즈가 4.96으로 가장 높았으나 비지를 첨가하지 않은 콩치즈와는 유의적 차이가 없었다.
The pH between soybeans without soybeans and soybeans with different soybean curds was the lowest at 4.87 for soybeans with 14% soybeans. I think it is because. Soybean cheese added with 21% of soybean was the highest with 4.96, but there was no significant difference with soybean cheese without soybean.
5-3. 산도 5-3. Acidity
비지의 첨가량을 달리하여 제조한 콩치즈의 산도는 아래 [표 5]에 기재한 바와 같았다. The acidity of soybean cheese prepared by varying the amount of bean curd was as shown in [Table 5] below.
상기 [표 5]에서 SR7, SR14 및 SR21의 조성은 상기 [표 3]에서와 같다. In Table 5, SR7, SR14, and SR21 have the same composition as in Table 3.
비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리하여 제조한 콩치즈 간의 산도는 비지를 14％ 첨가한 콩치즈가 1.36으로 가장 높았고, 비지를 첨가하지 않은 콩치즈가 1.00로 가장 낮았다. 비지 첨가량이 증가할수록 산도가 증가하는 하였으나, 14％ 첨가 이후에는 산도에 큰 변화를 보이지 않았다.
The acidity between soybean cheese without soybean and soybean cheese with varying amounts of non-bean curd was the highest with 1.36 for soybeans with 14% soybean and the lowest with 1.00 soybeans without soybean. The acidity increased as the amount of busy liquor added increased, but there was no significant change in acidity after 14% addition.
5-4. 수분함량 5-4. Moisture content
비지의 첨가량을 달리하여 제조한 콩치즈의 수분함량은 아래 [표 6]와 같았다. The moisture content of bean cheese prepared by varying the amount of bean curd was as shown in [Table 6] below.
상기 표 6에서 SR7, SR14 및 SR21의 조성은 상기 표 3에서와 같다. In Table 6, the composition of SR7, SR14 and SR21 is as shown in Table 3.
비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리하여 제조한 콩치즈 간의 수분함량은 비지를 첨가하지 않은 콩치즈가 23.42％로 가장 높았고, 비지를 14％ 첨가한 콩치즈가 15.25％로 가장 낮았는데, 이는 비지첨가량이 증가할수록 감소하는 경향을 보였으며, 비지첨가 시료군간의 유의차는 없었다.
The water content between soybean cheese without bean curd and soybean cheese with different bean curd content was highest in bean cheese without bean curd (23.42%) and lowest in bean cheese with 14% bean curd (15.25%). This tended to decrease as the amount of non-added was increased, and there was no significant difference between groups.
5-5. 열 퍼짐성 5-5. Heat spreadability
비지의 첨가량을 달리하여 제조한 콩치즈의 열퍼짐성은 아래 [표 7]와 같았다. The heat spreadability of the bean cheese prepared by varying the amount of bean curd was as shown in Table 7 below.
상기 표 7에서 SR7, SR14 및 SR21의 조성은 상기 표 3에서와 같다.
In Table 7, the composition of SR7, SR14 and SR21 is as shown in Table 3.
비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리하여 제조한 콩치즈 열퍼짐성은 비지를 7％ 첨가한 콩치즈가 2.07cm로 가장 높았고, 비지를 첨가하지 않은 콩치즈가 1.79cm로 가장 낮았다(P<0.05). 비지첨가량이 21％ 이상 까지는 유의적인 차이는 없었으나 가열시 퍼짐성이 점차적으로 감소하였다.
The soybean cheese heat spreadability, which was made by adding bean curd and non-bean curd, was the highest with 2.07cm of bean cheese with 7% of bean curd and the lowest with 1.79cm with bean curd (P). <0.05). There was no significant difference in the amount of non-addition up to 21% or more, but spreading gradually decreased when heated.
5-6. 색도 5-6. Chromaticity
비지의 첨가량을 달리하여 제조한 콩치즈의 색도는 아래 표 8과 같았다.The chromaticity of bean cheese prepared by varying the amount of bean curd was as shown in Table 8 below.
상기 표 8에서 SR7, SR14 및 SR21의 조성은 상기 표 3에서와 같다. The composition of SR7, SR14 and SR21 in Table 8 is as shown in Table 3.
비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리한 콩치즈 간의 색도 중 명도는 비지를 첨가하지 않은 콩치즈가 62.21로 가장 높았고, 비지를 21％ 첨가한 콩치즈가 48.24로 가장 낮았다. 적색도는 비지를 21％ 첨가한 콩치즈가 9.49로 가장 높았고, 비지를 첨가하지 않은 콩치즈가 6.75로 가장 낮았다. 황색도는 비지를 첨가하지 않은 콩치즈은 16.16로 가장 높았고, 비지를 14％ 첨가한 콩치즈가 13.27로 가장 낮았다. △E값은 비지를 첨가하지 않은 콩치즈가 64.59로 가장 높았고, 비지를 21％ 첨가한 콩치즈가 51.01로 가장 낮았다. 이번 실험의 경우 치즈를 만드는 것이 주목적이므로 황색도(yellowness)에 그 초점을 맞춘 결과 비지를 7％ 첨가한 군이 비지를 첨가하지 않은 콩치즈와 유의적 차이가 없어 적합하였다.
The brightness of bean cheese without bean curd and bean cheese with different amount of bean curd was the highest with 62.21 for bean cheese without bean curd and the lowest with 48.24 with bean curd. The redness was highest in bean cheese added with 21% of bean curd at 9.49, and lowest in bean cheese without bean curd at 6.75. The yellowness was the highest in the non-bean added soybean cheese (16.16) and the lowest in the bean cheese added 14% (13.27). The ΔE value was the highest in bean cheese without bean curd at 64.59, and the lowest in bean cheese with 21% bean curd at 51.01. In this experiment, cheese making was the main purpose, and the focus on yellowness was 7% so that the group added with bean curd had no significant difference with the bean cheese without the bean curd.
5-7. 기계적 5-7. Mechanical 텍스쳐texture
비지의 첨가량을 달리하여 제조한 콩치즈의 기계적인 텍스쳐는 아래 표 9과 같았다. The mechanical texture of bean cheese prepared by varying the amount of bean curd was shown in Table 9 below.
상기 표 9에서 SR7, SR14 및 SR21의 조성은 상기 표 3에서와 같다.
The composition of SR7, SR14 and SR21 in Table 9 is as shown in Table 3.
비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리한 콩치즈 간의 기계적 텍스쳐 중 경도, 탄력성, 씹힘성, 점착성의 경우 비지 21％ 첨가군이 각각 1992.29g, 0.22mm, 102.42g, 462.84g으로 높았으며, 7％ 첨가군이 가장 낮게 측정되었다(P<0.05). 응집성, 부착성의 경우 비지 21％ 첨가군이 0.23％로 가장 높게 나타났고, 7％ 첨가군이 -155.93으로 가장 낮게 측정되었다(P<0.05). 특히 부착성의 경우 치즈의 질감에서 많은 영향을 미치는데, 일반적으로 부착성이 낮을수록 부드러운 느낌을 준다. 실제로 관능검사 중 질감에대한 항목에서 부착성이 낮은 7％ 첨가군이 질감에 대한 평가가 가장 높은 상관성을 보여주었다.
Hardness, elasticity, chewiness and stickiness of the mechanical textures between soybeans without soybeans and soybeans with different soybeans were 21.9g, 0.22mm, 102.42g and 462.84g, respectively. The 7% addition group was the lowest measured (P <0.05). In the case of cohesiveness and adhesiveness, the 21% non-busy group showed the highest as 0.23%, and the 7% added group was the lowest as -155.93 (P <0.05). In particular, the adhesion has a great influence on the texture of the cheese. In general, the lower the adhesion, the softer the feeling. In fact, in the sensory test, the 7% added group with low adhesion showed the highest correlation with texture.
5-8. 관능적 특성 5-8. Sensual characteristic
비지의 첨가량을 달리하여 제조한 콩치즈의 관능적 특성은 도 2에 나타낸 바와 같았다. 비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리한 콩치즈 간의 관능평가 결과 전반적인 바람직성에서 비지 7％ 첨가군이 3.87점으로 가장 높았으며, 14％ 첨가군이 2.47점으로 가장 낮았다(P<0.05). 이는 콩비린내를 제외한 색, 풍미, 입안에서의 질감, 외관, 쓴맛 등에서 전반적으로 비지 7％ 첨가군이 높게 측정되었기 때문인 것으로 생각되며, 이러한 결과를 종합하여 보았을 때 7％ 첨가군이 관능적인 측면에서 치즈로써 가장 바람직하였다.
Sensory characteristics of bean cheese prepared by varying the amount of bean curd were shown in FIG. 2. In the sensory evaluation between soy cheese without soybeans and soybeans with different soybean curds, the 7% added group had the highest value of 3.87 in overall preference and the lowest 14% added group showed 2.47 (P <0.05). ). This may be due to the fact that the 7% added group was measured in high color, flavor, texture in the mouth, appearance, bitter taste except soybean salt. Most preferred as cheese.
실시예Example 6. 비지 첨가량에 따른 6. According to the busy amount 콩치즈의Bean cheese 생리활성물질 함량 변화 분석 결과 Analysis results of changes in bioactive substance content
6-1. 이소플라본( 6-1. Isoflavones ( isoflavoneisoflavone ) 함량 측정 Content measurement
비지의 첨가량을 달리하여 제조한 콩치즈의 이소플라본 함량 변화 측정 결과는 아래 [표 10]에서와 같았다. The results of measuring the change in isoflavone content of soy cheese prepared by varying the amount of bean curd were as shown in Table 10 below.
a~d 열(row)에서 상이한 문자를 갖는 평균은 Duncan’s multiple range test (p<0.05)에 의해 유의적으로 상이함. Means with different letters in rows a to d were significantly different by Duncan's multiple range test (p <0.05).
상기 표 10에서 SR7, SR14 및 SR21의 조성은 상기 표 3에서와 같다.
The composition of SR7, SR14 and SR21 in Table 10 is as shown in Table 3.
비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리한 콩치즈 간의 이소플라본 함량 변화는 비지첨가량이 증가함에 따라 다이드진(daidzin)과 제니스틴(genistin), 제니스테인(genistein)과 총 이소플라본의 함량이 증가하였고, 비지 21％ 첨가군이 각각 37.76, 48.87, 23.63, 115.80mg/100g으로 가장 높게 측정되었고, 대조군(control)이 가장 낮았다. 비배당체인 다이드제인(daidzein)의 함량은 비지 7％ 첨가군이 6.04mg/100g 가장 높았고 이후 감소하였다. 이는 비지의 첨가량이 일정함량 이상으로 증가하는 경우에 효소처리에 의해 생성된 최종생성물이 효소의 작용을 저해하기 때문인 것으로 생각된다.
Changes in isoflavone content between soybean cheese without soybeans and soybean cheese with different amounts of soybeans were increased by increasing the amount of non-fatted soybeans. The content of diidzin, genistin, genistein and total isoflavones The 21% busy group added the highest with 37.76, 48.87, 23.63, 115.80mg / 100g, respectively, and the lowest control. The content of the non-glycoside daidzein was 6.04mg / 100g highest in the 7% non-glycoside group and then decreased. This is considered to be because the final product produced by the enzymatic treatment inhibits the action of the enzyme when the amount of adder is increased above a certain content.
6-2. 항산화성 측정( 6-2. Antioxidant Measurement ( 전자공여능Electron donating ability ) )
비지의 첨가량을 달리하여 제조한 콩치즈의 전자공여능 측정 결과는 아래 [표 11]과 같다. The results of measuring the electron donating ability of the bean cheese prepared by varying the amount of bean curd are shown in Table 11 below.
*** : p<0.001 ***: p <0.001
a~d 열(row)에서 상이한 문자를 갖는 평균은 Duncan’s multiple range test (p<0.05)에 의해 유의적으로 상이함. Means with different letters in rows a to d were significantly different by Duncan's multiple range test (p <0.05).
상기 표 10에서 SR7, SR14 및 SR21의 조성은 상기 [표 3]에서와 같다.
In Table 10, the compositions of SR7, SR14, and SR21 are the same as in [Table 3].
비지를 첨가하지 않은 콩치즈와 비지첨가량을 달리한 콩치즈 간의 전자공여능 활성 변화를 측정한 결과 비지 14％ 첨가군이 80.87％로 가장 높았고, 대조군(control)이 56.92％로 가장 낮았다. 특히 비지 21％ 첨가군의 경우 이소플라본의 함량이 높음에도 불구하고 낮은 항산화 활성을 보였는데, 이는 이소플라본 이외의 항산화성분인 페놀화합물, 사포닌과 같은 다른 항산화성분의 함량이 다른 처리군이 더 높기 때문인 것으로 생각된다.
As a result of measuring the electron donating activity change between soy cheese without soybean and soy cheese with different amount of soybean curd, the 14% soybean added group was the highest as 80.87% and the control was the lowest as 56.92%. In particular, the 21% busy group showed low antioxidant activity despite the high content of isoflavones, which was higher in the other treatment groups with different antioxidants such as phenolic compounds and saponins. It seems to be because.
실시예Example 7. 비지와 부재료 첨가가 7. Busy and subsidiary materials are added 콩치즈Bean Cheese 품질특성에 미치는 영향 평가 결과 Impact Assessment Results on Quality Characteristics
비지 첨가량를 달리하여 제조한 콩치즈의 품질특성 및 관능검사, 이소플라본의 함량변화를 측정해 본 결과 비지 7％ 첨가군이 전반적으로 가장 우수하였다. 그러나, 관능적인 측면에서 콩비린내와 같은 문제점이 남아 있어 단호박분말, 자색고구마농축액, 녹차가루와 같은 부재료를 첨가하여 이를 개선할 수 있는 지를 평가하였다.
As a result of measuring quality characteristics, sensory evaluation, and isoflavone content change of soybean cheese prepared by changing the amount of bean curd, the content of bean curd 7% was the best overall. However, in the sensory aspect, such problems as soybean odor remained, so it was evaluated whether the addition of such ingredients as sweet pumpkin powder, purple sweet potato concentrate, green tea powder could be improved.
7-1. 수율 7-1. yield
부재료를 달리하여 제조한 콩치즈의 수율은 아래와 [표 12]와 같다. The yield of soybean cheese produced by different ingredients is shown in Table 12 below.
상기 표 12에서 SPP5는 단호박 분말 5중량％를 첨가한 콩 치즈이고, GTP3는 녹차가루 3중량％를 첨가한 콩 치즈이며, PSP7는 자색고구마 농축액 7중량％를 첨가한 콩 치즈이다. In Table 12, SPP5 is soybean cheese to which 5 wt% of sweet pumpkin powder is added, GTP3 is soybean cheese to which 3 wt% of green tea powder is added, and PSP7 is soybean cheese to which 7 wt% of purple sweet potato concentrate is added.
수율은 자색고구마 7중량％ 첨가군이 81.58％로 가장 높았고, 대조군이 69.99％로 가장 낮았다(P<0.05).
The yield was highest in the group containing 7% by weight of purple sweet potato (81.58%) and lowest in the control group (69.99%) (P <0.05).
7-2. 7-2. pHpH
부재료를 달리하여 제조한 콩치즈의 pH는 아래와 [표 13]과 같다. The pH of soybean cheese prepared by different ingredients is shown in Table 13 below.
상기 [표 13]에서 SPP5, GTP3, PSP7는 상기 표 12에서 설명된 바와 동일하다. In Table 13, SPP5, GTP3, and PSP7 are the same as described in Table 12 above.
비지 첨가 콩치즈의 pH는 대조군이 5.1로 가장 낮았고, 부재료를 첨가한 콩치즈의 pH는 대략 5.40 - 5.41으로 나타났다. 콩치즈에 첨가한 부재료별로 유의적인 차이는 없었지만(p>0.05), 대조군보다는 상승하였음을 확인할 수 있었다. 이는 부재료의 첨가가 젖산(lactic acid)를 중화하여 pH를 높힌 것으로 생각된다.
The pH of the bean curd soy cheese was the lowest in the control group at 5.1, and the pH of the soy cheese added with the subsidiary material was approximately 5.40-5.41. There was no significant difference between the ingredients added to the soy cheese (p> 0.05), but it was confirmed that it was higher than the control group. It is thought that the addition of the subsidiary material neutralized lactic acid, thereby raising the pH.
7-3. 산도( 7-3. PH ( acidityacidity ) )
부재료를 달리하여 제조한 콩치즈의 산도는 아래와 [표 14]와 같았다.
The acidity of the bean cheese prepared by different ingredients was as shown in Table 14 below.
상기 표 14에서 SPP5, GTP3, PSP7는 상기 표 12에서 설명된 바와 동일하다.In Table 14, SPP5, GTP3, and PSP7 are the same as described in Table 12 above.
부재료를 달리한 콩치즈의 산도는 대조군이 가장 높았으며 녹차 첨가군, 단호박 첨가군, 자색고구마 첨가군 순으로 높았다. 이는 pH가 가장 낮았던 대조군이 산도가 가장 높았으며 pH가 낮을수록 산도는 높아져 pH와의 상관성을 보여주었다.
The acidity of soy cheese with different ingredients was highest in the control group, followed by green tea, sweet pumpkin, and purple sweet potato. The lowest pH showed the highest acidity, and the lower the pH, the higher the acidity showed correlation with pH.
7-4. 수분함량 7-4. Moisture content
부재료를 달리하여 제조한 콩치즈의 수분함량은 아래와 [표 15]와 같았다.The moisture content of the bean cheese prepared by different ingredients was as shown in [Table 15].
상기 표 15에서 SPP5, GTP3, PSP7는 상기 표 12에서 설명된 바와 동일하다.
In Table 15, SPP5, GTP3, and PSP7 are the same as described in Table 12.
부재료를 달리한 콩치즈의 수분함량은 단호박 분말 첨가군, 녹차가루 첨가군, 대조군, 자색고구마농축액 첨가군 순으로 높은 경향을 보였으나 단호박 분말 첨가군, 녹차가루 첨가군, 대조군은 유의적인 차가 없었고(p>0.05), 자색고구마농축액 첨가군은 다른 시료들과 유의적인 차가 있었다(p<0.05). 이는 고형분의 형태로 첨가된 단호박분말과 녹차가루가 수분을 끌어당김으로써 수분함량이 감소하였으나, 자색고구마농축액은 진액의 형태로 첨가되어 수분을 공급해줌으로써 수분함량이 높게 나타난 것으로 생각된다.
The moisture content of soy cheese with different subsidiary ingredients tended to be higher in the order of sweet pumpkin powder, green tea powder, control group, and purple sweet potato concentrate, but there were no significant differences in sweet pumpkin powder, green tea powder, and control groups. (p> 0.05), the addition of purple sweet potato concentrate was significantly different from other samples (p <0.05). The content of sweet pumpkin powder and green tea powder added in the form of solids attracted water, but the moisture content was decreased. However, the purple sweet potato concentrate was added in the form of a essence to supply moisture, which is thought to be high.
7-5. 7-5. 열퍼짐성Heat spreadability
부재료를 달리하여 제조한 콩치즈의 열퍼짐성은 아래와 [표 16]과 같다. The heat spreadability of the bean cheese produced by different ingredients is shown in Table 16 below.
상기 표 16에서 SPP5, GTP3, PSP7는 상기 표 12에서 설명된 바와 동일하다.
In Table 16, SPP5, GTP3, and PSP7 are the same as described in Table 12 above.
부재료를 달리한 콩치즈의 열퍼짐성은 서로 유의적인 차이가 없었다(p>0.05). 기존의 연구(이숙영, 1991) [Lee, S. Y.; 1991. Texture and Spreadabilities of Cheese Analogs Prepared from Enzyme Modified Soy Proteins. Chung-Ang J. Family life 5 :23~32]에서 시판 치즈의 가열시 퍼짐성은 체다 치즈 4.47, 모짜렐라 치즈 3.43이었으나, 본 발명 실시예의 방법으로 제조된 치즈의 가열시 퍼짐성은 1.93 - 2.07로 시판치즈에 비해 훨씬 낮게 나타났다. 또한 부재료 첨가가 열퍼짐성에 크게 영향을 미치지 않음을 알 수 있었다.
There was no significant difference in heat spread of soy cheese with different ingredients (p> 0.05). Existing Research (Sook Young Lee, 1991) [Lee, SY; 1991.Texture and Spreadabilities of Cheese Analogs Prepared from Enzyme Modified Soy Proteins. In Chung-Ang J. Family life 5: 23 ~ 32], the spreading properties of the cheeses on heating were cheddar cheese 4.47 and mozzarella cheese 3.43. However, the spreading properties of the cheeses produced by the method of the present invention were 1.93-2.07. It appeared much lower. In addition, it was found that the addition of the subsidiary material did not significantly affect the heat spreadability.
7-6. 색도 7-6. Chromaticity
부재료를 달리하여 제조한 콩치즈의 열퍼짐성은 아래 [표 17]과 같다. The heat spreadability of the bean cheese prepared by different ingredients is shown in Table 17 below.
부재료에 따른 비지첨가 콩치즈의 색도측정 결과 색도 중 명도(Lightness)는 단호박분말 첨가군, 자색고구마농축액 첨가군, 녹차가루 첨가군, 대조군 순으로 높았다. 이는 부재료인 자색고구마, 녹차, 단호박이 가지고 있는 색에 의한 것으로 단호박의 β-카로틴(β-carotene), 녹차의 클로로필, 카로티노이드, 안토시안, 자색고구마의 안토시아닌(anthocyanin) 색소에 의해 낮아지는 것으로 생각된다. 이는 기존의 연구결과인 분리대두단백과 탈지대두박의 배합비율 및 녹차가루 첨가에 따른 콩 코티지(cottage) 치즈의 품질특성 및 저장성 연구에서 녹차 첨가량이 많아질수록 콩치즈의 명도(lightness)가 낮아지는 것과 유사한 결과이다. As a result of chromaticity measurement of non-added soybean cheese according to the subsidiary materials, the lightness was highest in the order of sweet pumpkin powder, purple sweet potato concentrate, green tea powder, and control. This is due to the color of purple sweet potatoes, green tea, and sweet pumpkin, which are not included, and are thought to be lowered by β-carotene of sweet pumpkin, chlorophyll, carotenoids of green tea, and anthocyanin of purple sweet potato. . This study shows that the lightness of soybean cheese decreases as the amount of green tea is increased in the study on the quality characteristics and shelf life of soybean cottage cheese according to the blended ratio of isolated soy protein and skim soybean meal and green tea powder. Similar results.
황색도(yellowness)는 단호박분말 첨가군, 대조군, 녹차가루 첨가군, 자색고구마농축액 첨가군 순으로 증가하였다. 단호박은 황색계의 색소인 카로티노이드 색소를 가지고 있어 시료 중 가장 높은 값을 보였다. Yellowness increased in the order of sweet pumpkin powder added, control group, green tea powder added group, and purple sweet potato concentrate added group. The sweet pumpkin had a carotenoid pigment, a yellow pigment, and showed the highest value among the samples.
△E는 대조군과 단호박분말 첨가군은 유의적인 차이가 없었으나(p>0.05), 대조군은 단호박분말 보다 수준이 증가했으며 그 뒤로 자색고구마농축액 첨가군, 녹차분말 첨가군 순으로 높았다.
ΔE was not significantly different between the control group and the sweet pumpkin powder added group (p> 0.05), but the control group showed higher levels than the sweet pumpkin powder, followed by the purple sweet potato concentrate added group and the green tea powder added group.
7-7. 기계적 7-7. Mechanical 텍스쳐texture
부재료를 달리하여 제조한 콩치즈의 기계적인 텍스쳐는 아래와 [표 18]과 같다. The mechanical textures of the bean cheeses manufactured by using different ingredients are shown in Table 18 below.
상기 표 18에서 SPP5, GTP3, PSP7는 상기 표 12에서 설명된 바와 동일하다.
In Table 18, SPP5, GTP3, and PSP7 are the same as described in Table 12 above.
부재료에 따른 비지첨가 콩치즈의 기계적인 텍스쳐 측정 결과 중 경도(hardness), 씹힘성(chewiness), 점착성(gumminess)은 단호박분말 5중량％ 처리군이 1090.38g, 42.35g, 235.13g 으로 가장 높았고, 자색고구마농축액 7중량％ 처리군이 474.17g, 16.3g, 93.62g으로 가장 낮았다(P<0.05). 특히 경도의 경우 단호박분말 첨가군, 대조군, 녹차가루 첨가군, 자색고구마농축액 첨가군 순으로 높게 나타나, 자색고구마와 녹차를 첨가하였을 경우가 부재료를 넣지 않았을 경우 보다 경도가 감소하였는데, 자색고구마 첨가군은 수분함량의 증가가 경도에 영향을 미쳤을 것으로 생각되며, 녹차 첨가군은 가루 성분의 고형분이 증가함에 따라 부서짐 현상이 생겨 경도가 낮아졌을 것으로 생각된다. Hardness, chewiness, and gumminess of the non-added soybean cheese by the subsidiary materials were highest in the treated group of 5% by weight of sweet pumpkin powder (1090.38g, 42.35g, 235.13g). The sweet potato concentrate 7 wt% treatment group was the lowest (P <0.05) at 474.17g, 16.3g, 93.62g. In particular, hardness was higher in sweet pumpkin powder added group, control group, green tea powder added group, and purple sweet potato concentrate added group, and the addition of purple sweet potato and green tea decreased the hardness compared to non-additives. It is thought that the increase of water content had an effect on the hardness, and the green tea addition group was considered to have broken down as the solid content of the powder component increased, leading to a decrease in hardness.
응집성(cohesiveness)의 경우 녹차 3중량％ 처리군과 단호박 5중량％ 처리군이 0.22％로 가장 높았고, 자색고구마 7중량％ 처리군이 0.2％로 가장 낮았다(P<0.05). 탄력성(springiness)의 경우 녹차 3중량％ 처리군 0.19 mm로 가장 높았고, 대조군이 0.16mm로 가장 낮았다(P<0.05). 부착성(adhesiveness)의 경우 대조군이 -72.07g/cm2로 가장 높았고, 단호박 5중량％ 처리군이 -285.11g/cm2로 가장 낮았는데, 이는 부재료의 형태와 첨가량에 의해 기인된 것으로 생각된다.
In cohesiveness, the green tea 3 wt% treated group and the sweet pumpkin 5 wt% treated group were the highest at 0.22%, and the purple sweet potato 7 wt% treated group was the lowest at 0.2% (P <0.05). The springiness was the highest as 0.19 mm in the 3 wt% green tea treatment group, and the lowest as the control group was 0.16 mm (P <0.05). In the case of adhesiveness, the control group was the highest at -72.07 g / cm 2 and the sweet pumpkin 5% by weight group was the lowest at -285.11 g / cm 2 , which is thought to be due to the form and the amount of the additive. .
7-8. 관능적 특성 7-8. Sensual characteristic
부재료를 달리하여 제조한 콩치즈의 관능적 특성 평가 결과는 도 3과 같았다. 부재료에 따른 비지첨가 콩치즈의 기계적인 텍스쳐 측정 결과 중 경도, 씹힘성, 점착성은 단호박분말 5중량％ 처리군이 1090.38g, 42.35g, 235.13g으로 가장 높았고, 자색고구마농축액 7중량％ 처리군이 474.17g, 16.3g, 93.62g으로 가장 낮았다(P<0.05). 특히 경도의 경우 단호박분말 첨가군, 대조군, 녹차가루 첨가군, 자색고구마농축액 첨가군 순으로 높게 나타나, 자색고구마와 녹차를 첨가하였을 경우가 부재료를 넣지 않았을 경우보다 경도가 감소하였는데, 자색고구마의 첨가군은 수분함량의 증가가 경도에 영향을 미쳤을 것으로 생각되며 녹차의 첨가군은 가루 성분의 고형분이 증가함에 따라 부서짐현상이 생겨 경도가 낮아졌을 것으로 생각된다. 응집성의 경우 녹차가루 3중량％ 처리군와 단호박분말 5중량％ 처리군이 0.22％로 가장 높았고, 자색고구마농축액 7중량％ 처리군이 0.2％로 가장 낮았다(P<0.05). 탄력성의 경우 녹차가루 3％ 처리군이 0.19mm로 가장 높았고, 대조군이 0.16mm로 가장 낮았다(P<0.05). 부착성의 경우 대조군이 -72.07g/cm2로 가장 높았고, 단호박분말 5중량％ 처리군이 -285.11g/cm2로 가장 낮았는데, 이는 부재료의 형태와 첨가량에 의해 기인된 것으로 생각된다.
The evaluation results of sensory properties of soybean cheese prepared by different ingredients were as shown in FIG. 3. Hardness, chewiness, and tackiness of the non-added soybean cheese by the subsidiary materials were highest in the group of 5% by weight of sweet pumpkin powder (1090.38g, 42.35g, 235.13g), and in the group of 7% by weight of purple sweet potato concentrate (474.17 g). g, 16.3g, 93.62g, the lowest (P <0.05). In particular, in case of hardness, sweet potato powder added group, control group, green tea powder added group, and purple sweet potato concentrate added group appeared higher in order, and the hardness decreased when purple sweet potato and green tea were added. In the group, the increase in moisture content may have influenced the hardness, and in the green tea addition group, the hardness was decreased due to the increase in the solid content of the powder component. In the case of cohesiveness, the green tea powder 3% by weight and the sweet pumpkin powder 5% by weight were the highest at 0.22%, and the purple sweet potato concentrate 7% by weight was the lowest at 0.2% (P <0.05). In terms of elasticity, the green tea powder 3% treatment group was the highest (0.19mm), the control group was the lowest (0.16mm) (P <0.05). In the case of adhesiveness, the control group was the highest at -72.07 g / cm 2 and the sweet pumpkin powder 5% by weight group was the lowest at -285.11 g / cm 2 , which is thought to be due to the form and the amount of the submaterial.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현 예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다. Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that the specific technology is merely a preferred embodiment, and the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (7)
(a) 콩분말과 물을 혼합하여 제조한 두유(soy milk)에 비지를 첨가하는 단계;
(b) 상기 두유 및 비지의 혼합물을 단백질 분해 효소로 처리하는 단계; 및
(c) 상기 두유 및 비지의 혼합물을 응고시키면서, 단호박 분말, 녹차가루 및 자색고구마 농축액 중 1종 이상의 부성분을 첨가하여 더욱 응고시키는 단계.
Soybean cheese manufacturing method comprising the following steps:
(A) adding a soybean to soy milk prepared by mixing soybean powder and water;
(b) treating the mixture of soy milk and sewage with proteolytic enzymes; And
(c) further solidifying by adding one or more accessory ingredients from sweet pumpkin powder, green tea powder and purple sweet potato concentrate, while solidifying the mixture of soy milk and bean curd.
The method of claim 1, wherein the bean curd is added so as to make up the protein content of 3-30% of the total protein content of soy cheese.
The method of claim 1, wherein the proteolytic enzyme is Flavozyme (Flavourzyme TM ) method for producing a soy cheese.
The method for producing soy cheese according to claim 1, wherein the sweet pumpkin powder, green tea powder, and purple sweet potato concentrate are added within a range of 1 to 10% by weight based on the whole of the bean cheese.
The method according to claim 1, further comprising, after step (b), adding as an additional component one or more components selected from the group consisting of casein, soybean oil, sodium salt and lactic acid. Method of producing soy cheese.
A soybean cheese comprising soybean powder and bean cured by a protease as a main component, and comprises at least one of sweet pumpkin powder, green tea powder and purple sweet potato concentrate as a secondary component.
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| KR20020027216A (en) * | 2000-10-02 | 2002-04-13 | 올가 네델츠셰프 | Incorporation of soy proteins in cheese |
| KR20020080642A (en) * | 2001-04-17 | 2002-10-26 | (주)선프라자 | Preparation method of soy curd using soy pulp |
| JP2009171877A (en) | 2008-01-23 | 2009-08-06 | Toshio Sasaki | Method for producing pure vegetable cheese-like food product |
| KR20100031932A (en) * | 2008-09-16 | 2010-03-25 | 중앙대학교 산학협력단 | Method for preparing chungkukjang cheese using enzyme treated soybean |
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| KR20020027216A (en) * | 2000-10-02 | 2002-04-13 | 올가 네델츠셰프 | Incorporation of soy proteins in cheese |
| KR20020080642A (en) * | 2001-04-17 | 2002-10-26 | (주)선프라자 | Preparation method of soy curd using soy pulp |
| JP2009171877A (en) | 2008-01-23 | 2009-08-06 | Toshio Sasaki | Method for producing pure vegetable cheese-like food product |
| KR20100031932A (en) * | 2008-09-16 | 2010-03-25 | 중앙대학교 산학협력단 | Method for preparing chungkukjang cheese using enzyme treated soybean |
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