KR101625366B1 - Soy Milk Preparation by the Enzyme Treatment of Lotus Leaf Powder - Google Patents
Soy Milk Preparation by the Enzyme Treatment of Lotus Leaf Powder Download PDFInfo
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- KR101625366B1 KR101625366B1 KR1020150158289A KR20150158289A KR101625366B1 KR 101625366 B1 KR101625366 B1 KR 101625366B1 KR 1020150158289 A KR1020150158289 A KR 1020150158289A KR 20150158289 A KR20150158289 A KR 20150158289A KR 101625366 B1 KR101625366 B1 KR 101625366B1
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- lotus leaf
- enzyme
- soybean
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- A23L1/2008—
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
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- A—HUMAN NECESSITIES
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- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
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Abstract
Description
The present invention relates to a method for producing soybean oil containing lotus leaf, and more particularly, to an antioxidative activity and antimicrobial activity enhanced by the addition of lotus leaf, improving physical properties such as suspension stability and storage stability, To a soybean oil containing a lycopene enzyme degradation product containing flavor and a process for producing the same.
Soybeans are rich in proteins and fats and have long been known as beef in the field. According to recent research, beans have been reported to have excellent preventive and physiological functions such as cancer, heart disease, osteoporosis, and kidney And is well-known as a well-being food all over the world. Soybean protein is composed of glycine and beta-conglycinin as main fractions. It is inexpensive in price compared with animal protein and has excellent quality in amino acid composition, so it can be used as a good protein source.
Generally, soybeans used in the production of soymilk are soybeans. Soybeans have a characteristic bean flavor, which is a limiting factor in bean processing. It is known that the volatile carbonyl compound formed during the oxidation of unsaturated fatty acids caused by lipoxygenase is largely involved in the formation of the soybean algae.
Conventional soymilk has the problem that it does not meet the taste of modern people who are aiming for well-being and functional food because they add food additives such as defoamer, emulsifier and synthetic preservative in order to remove the inside of the bean sprouts and improve the suspension stability. Therefore, it is required to develop soybean milk having functionalities by reducing the food additive while removing the bean curd.
It is a leaf of a common plant such as Nelumbo nucifera Gaertn. Or Fam. Nymphaeaceae. It is widely distributed in India, China, Korea, Japan including tropical and temperate East Asia .
The lotus leaf is called a lobster and it treats the fever of the fever. It has a hemostatic effect on the hematemesis and the hemorrhage. In recent studies, it has been reported that roemerine, (nuciferin), etc., and has been reported to be effective for sedation, antipyretic action, diabetes and hyperlipemia. In addition, antioxidant vitamins such as beta-carotene, vitamin C, and E contained in the leaf of leaves show effects such as prevention of cancer, cataract, arterial disease and delayed aging by removing free radicals. Flavonoids, To prevent lipid peroxidation and oxidation of low density lipoprotein (LDL). In addition, studies on obesity-induced rats have shown that the administration of lotus leaf extract has an excellent effect in inhibiting obesity by promoting lipolysis of fat enzymes and inhibiting absorption.
In addition, there were no significant differences between the two groups in response to armepavine, pronuciferine, N-nornuciferine, anonaine, liriodenune, asimilobine, N-methylasimilobine, N-norarmepavine, lirinidine, quercetine, isoquercitrin, leucocyanidin, leucodelphindin, nelunboside, gluconicacid, , N-methylisococlaurine, and N-methylcoclaurine.
Korean Patent No. 1493566 discloses a method of producing a symbolic blood by pulverizing fermented mature leaves in makgeolli, and Korean Patent No. 0931352 discloses a method of freeze-drying a lotus leaf containing a lotus- Korean Patent No. 1405658 discloses a noodle and a method for manufacturing the same, and Korean Patent No. 1405658 discloses a method of manufacturing a bread made from a bread prepared by kneading a raw material of bread with lotus leaf powder added thereto, However, the development of the processed food using the lotus leaf is still insufficient.
It is an object of the present invention to solve the problems of the prior art by providing a lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biodegradable lignocellulosic biocide A soybean oil having improved flavor and taste due to the addition of flavor and functionality specific to the lotus leaf, which does not cause soybean malodor of soybean milk, and has improved antioxidative activity and antimicrobial activity, and a method for producing the soy milk.
In order to attain the above object, the present invention provides soybean oil containing the degraded linseed lyase, wherein the soybean oil is contained in an amount of 0.1 to 5 parts by weight of a longevity enzyme degradation product per 100 parts by weight of soybean milk.
Wherein the soybean oil containing the lecithin degradation product is prepared by mixing 0.1 to 5 parts by weight of the lecithin degradation product with 100 parts by weight of the soybean milk solution and homogenizing the mixture; ≪ / RTI > and sterilization.
According to the present invention, the lecithin degradation product comprises (1) a step of grinding the lotus leaf; (2) decomposing the ground lotion into cell wall degrading enzymes; And (3) inactivating the enzyme.
According to the present invention, the cell wall degrading enzyme may be selected from the group consisting of β-glucanase, hemicellulase, cellulase, xylanase, pectinase and arabinase arabinase) or a mixture of two or more kinds of enzymes.
According to the present invention, the long leaves may be at least one kind selected from lotus leaves and middle leaves.
According to the present invention, the soybean milk may be prepared by adding soybean to soybean and then adding water to the soybeans to effect wet milling. In the wet milling, 150 to 300 parts by weight of water is added to 100 parts by weight of soybean Lt; / RTI >
According to the present invention, the soybean oil containing the decomposed product of the longevity of the enzymes of the present invention may be free of soybean fermentation due to the added flavor and taste of the lotus leaf, and may improve suspension stability, storage stability and antioxidant activity.
According to the present invention, the enzymatic degradation product of longevity enhances the bioavailability of the lotus leaf fiber by increasing the dispersibility of the lotus leaf fiber, and the bioactive component contained in the lotus leaf is converted into a form that is easily absorbed into the body, . Soy lecithin containing such lecithin degradation products is characterized by improved suspension stability, storage stability and antioxidant functionality without containing food additives such as defoamer, emulsifier and synthetic preservative. In addition, it is possible to provide soymilk having increased flavor, taste and functionality that is excellent in antimicrobial activity and increased in consumer preference and commerciality.
1 is a soymilk according to one embodiment of the present invention and a comparative example.
In general, soymilk is produced by using soybean. Soybean is rich in nutrients and easy to digest. It is rich in protein and does not have toxicity. On the other hand, since soybean contains unique characteristic bean curd A variety of methods have been studied. Conventional methods have removed the bean curd by removing the peel or adding various food additives. However, the above methods have problems in that they are accompanied by loss of nutrients or do not meet the taste of modern people seeking well-being .
On the other hand, Lotus has been widely used for edible and medicinal purposes in plants such as roots, leaves, stems, and flowers since ancient times. Yeonpyeong has been widely used as a civil treatment for hemorrhagic gastric ulcer, gastritis, hemorrhoids, diarrhea, headache and dizziness, hematemesis, postpartum hemorrhage treatment, enuresis and detoxication. However, in spite of various pharmacological activities of such lotus leaf, because of bitter taste, it is mainly used as tea or sake.
Specifically, when the lotus leaf is directly used in the production of soybean milk, the physiologically active ingredients contained in the lotus leaf are not easily absorbed into the body, the bitter taste is contained, and the color of the soybean milk produced is poor, There is a problem, and there is a problem that the suspension stability is rapidly deteriorated. Accordingly, the inventors of the present invention have found that, in order to develop a soymilk which can easily absorb a physiologically active ingredient contained in a lotus leaf and improve physical properties such as suspension stability, an antioxidant activity and the like, And the present invention has been completed.
Hereinafter, the present invention will be described in more detail.
The present invention provides a soybean oil containing a longevity enzyme degradation product.
According to one aspect of the present invention, there is provided a method for producing soybean milk, comprising: mixing and homogenizing 0.1 to 5 parts by weight of a lignocellulosic enzyme hydrolyzate with respect to 100 parts by weight of soybean milk; And a step of sterilization of the soybean oil containing the lecithin degradation product.
According to the present invention, the long leaves may be at least one kind selected from lotus leaves and stems, and may be leaf leaves. The leaves and / or stems of kites contain a large amount of alkaloid components and flavonoids, which are antioxidative and antimicrobial, and are capable of inhibiting the growth of bacteria during storage, so that soybean milk which is not easily damaged can be produced.
According to the present invention, it is preferable that the long leaf is decomposed with enzymes and used. When raw lotus leaves that are not degraded by enzymes are added to soybean milk, the viscosity of the soybean milk is greatly increased, and soybean milk with a thick texture is produced. In addition, there is a problem that soymilk of a dark and dark green color is produced with a low lightness, so that there is a problem that the preference is greatly reduced, and a soybean milk having a full-smelling and bitter taste can be produced.
Particularly, in the case of using the stems of kite as the leaves, it is preferable that the tissues are rigid so that the physiologically active ingredient is difficult to elute, and the antioxidative and antibacterial activity is lowered.
The raw green leaf refers to a "long green leaf which is not chemically processed", and is preferably a fresh green leaf or a ground green leaf, and the green leaf processed by physical methods such as drying and pulverization is included in the raw green leaf.
One of the most important properties of soymilk is suspension stability. If the suspension stability is poor, the sedimentation and the separation of the cream layer occur during the storage period of the product, thereby deteriorating the quality of the soy milk. The suspension stability described above may be improved by increasing the viscosity of soybean milk.
According to the present invention, the raw green leaves significantly lower the physical properties of soybean milk, particularly the suspension stability. Specifically, when the raw lotus leaf is added to soybean milk, the viscosity of the soybean milk is increased, but the stability of the suspension is lowered to form a precipitate and the upper and lower cream layer separation phenomenon easily occurs. Because of this feature, there is a problem that uniform viscosity is not maintained for a long period of time, which makes it difficult to circulate in a transparent container, resulting in a disadvantage that the commerciality is poor.
Accordingly, the inventors of the present invention have solved the problem that the longevity of the lecithin is degraded by chemically processing the lecithin, preferably by decomposing it into a cell wall degrading enzyme, and adding it to the soybean oil, , Soybean milk having improved functional and sensory properties was prepared by removing the grassy smell and bitter taste while increasing the content of antioxidant functional ingredients and exhibiting a bright greenish color.
In particular, the soybean oil containing the lecithin degradation product according to the present invention can maintain a uniform viscosity for a long time without addition of a thickener or stabilizer due to its improved suspension stability, so that sedimentation or layer separation does not easily occur. Therefore, it is possible to prevent deterioration of quality during the storage period, and to distribute in a transparent container, thereby increasing the commerciality.
The lecithin degradation product according to the present invention comprises (1) a step of grinding the lotus leaf; (2) decomposing the ground lotion into cell wall degrading enzymes; And (3) inactivating the enzyme.
First, the lotus leaf is crushed to produce juice. According to the present invention, the resulting lotus leaf juice may be used after the lotus leaf is ground, but it is preferable to use both the ground lotus leaf and the lotus leaf juice together because it can take the lotus leaf-type feeding.
When raw rice leaves are used, the texture of the soybean oil is lowered due to the rice leaves of the lotus leaf, and the bioavailability of the dietary fiber is low. However, when decomposing the lotus leaf with the enzyme, the lotus leaf fiber is decomposed to improve the body utilization, and the texture of the soybean oil is improved.
According to the present invention, the cell wall degrading enzyme may be an enzyme capable of decomposing pectin and cell wall of leaf and stem of the lotus leaf.
The cell wall degrading enzyme is selected from among beta-glucanase, hemicellulase, cellulase, xylanase, pectinase, and arabinase One enzyme or two or more mixed enzymes.
According to the present invention, a commercial enzyme commercially available as the above cell wall degrading enzyme can be used. Such enzymes include, for example, enzymes such as Econitase, Rapidase, Viscozyme, Celluclast, Pectinex, Rohament, Ultraflo, Cytolase, or Ultrazyme. One of these enzymes may be selected and used, but a variety of commercial enzymes may be mixed and used.
According to the present invention, the cell wall degrading enzyme may be added in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the lotus leaf. If the content of the cell wall degrading enzyme is less than the above range, the effect of the enzyme treatment may be insignificant, so that there is little or little increase in the antioxidant activity, and the luciferase degraded product can be produced. There is a problem that the shelf life and the quality of soybean milk may be deteriorated. In addition, if the above range is exceeded, the lotus leaf may be hydrolyzed excessively and the physiologically active ingredient contained in the lotus leaf may be destroyed, so that a lycopersan hydrolyzate degrading antioxidant activity or antimicrobial activity may be produced.
According to the present invention, the cell wall degrading enzyme may be selected from the group consisting of β-glucanase, hemicellulase, cellulase, xylanase, pectinase and arabinase (arabinase) may be contained in an amount of 10 to 300 units / 100 g of young leaves, or more than two kinds of enzymes may be contained in 10 to 300 units / 100 g of young leaves each.
According to the present invention, in step (2), it is preferable that temperature and pH are controlled to facilitate hydrolysis of the lotus leaf and activate the cell wall degrading enzyme. The pH may be adjusted using a conventional pH adjusting agent available for food. The pH adjusting agent is not particularly limited, and the optimal range of the pH to be adjusted may be different depending on the type of enzyme to be added. For example, hydrolysis may be performed using citric acid at a pH range of 4.5 to 6, and the temperature may be adjusted at 30 to 50 ° C.
The step of inactivating the enzyme is preferably performed by heat treatment at 80 to 120 ° C for 5 to 15 minutes, but is not limited thereto, and it is also possible to use a conventional enzyme deactivation method.
The prepared lycopersan hydrolyzate can be used as it is, but it may be concentrated, lyophilized or pulverized if necessary in order to more easily quantify and utilize it.
When the lycopene degradation product is pulverized, the size of the particles may be 400 to 700 탆. If the size of the particles is less than the above range, the lotus leaf powder particles may aggregate and may not be uniformly mixed. If too much, the size of the particles is too large to cause a poor necking and poor palatability.
The soymilk according to the present invention comprises 0.1 to 5 parts by weight of a longevity enzyme degradation product per 100 parts by weight of soybean milk. If the content of the lecithin degradation product is less than 0.1 part by weight, the content of the lecithin degradation product is too small, and it is difficult to obtain the flavor, taste and functional ingredient of the burned liquor due to the addition of the lecithin degradation product. The bright green coloring desired by the applicant of the present invention does not appear. In addition, when the amount of the degraded lycopene enzyme is more than 5 parts by weight, the viscosity of the composition is increased to have a stiff texture and the suspension stability may be deteriorated, so that it is difficult to maintain a uniform viscosity for a long time. In addition, a soybean milk having a lowered brightness and darkness with a lower degree of redness and lowered in preference can be produced.
According to the present invention, the soy milk solution may be a soybean milk solution produced by a usual production method, and is not particularly limited.
Preferably, the soy milk solution according to the present invention is prepared by soaking soybeans; Growing the water-soaked soybeans; And a step of adding water to the soybeans and wet-milling the soybeans. In particular, the wet pulverization may be carried out by adding 150 to 300 parts by weight of water to 100 parts by weight of soybean, .
More specifically, soy beans are washed and washed, and 7 to 15 parts by weight of water is added to 1 part by weight of soybean, and the mixture is soaked for 6 to 12 hours. Next, sieve it and remove the water.
Next, the soybean is increased. Specifically, 150 to 200 parts by weight of water may be added to 100 parts by weight of the soybean, followed by boiling for 20 to 30 minutes. Next, the soybean which has been added can be wet-milled to produce soybean milk.
According to the present invention, the sterilization can be performed using a conventional sterilization method. The sterilization can improve the storage period.
For example, in a container and sterilized by heating in a high-pressure sterilizer at 121 ° C for 15 minutes.
The soybean oil containing the degraded linoleic acid degradation product prepared by containing 0.1 to 5 parts by weight of the lecithin degradation product with respect to 100 parts by weight of the soybean milk solution containing the content ratio of the soybean and the water has a clear green color, And showed excellent results in sensory evaluation. In addition, it was confirmed that the antioxidant activity was better than soybean milk containing unripe lotus leaf.
According to the present invention, in the production of soybean milk, the step of removing the bean husk may be performed before or after the bean is added, but the bean husk may not be removed. The soybean husk is characterized by increasing the fermented taste of soybean milk.
According to the present invention, the addition of the lecithin hydrolyzate according to the present invention at the time of producing soybean milk greatly attenuates the malnutrition of soybean milk without removing the soybean husk. Therefore, soymilk containing the lysolytic enzymes can be removed without removing the bean husks, so soy milk can be produced by a simple process, which is economical for industry.
On the other hand, soymilk prepared by adding raw lotus leaves had little or no effect of reducing soybean intestine.
On the other hand, extracts of raw leaves were extracted with a low alcohol aqueous solution to prepare a lotus leaf extract. The extracts of the lotus leaf extracts showed significantly improved antioxidant and antimicrobial activities compared with those of the raw lotus leaf, and showed similar characteristics to those of the lycopene enzyme degradation. However, the sensory evaluation was poor due to the little or little effect of reducing the soybean intestine. In addition, the stability of the suspension was slightly higher than that of the raw lotus leaf, but showed a significant decrease compared with that of the lycopene lyase. Therefore, the process of removing soybean husks must be added to the soybean oil using the lecithin degradation product, and the process for producing the lecithin degradation product is added, which is not economical.
The lower alcohol may be selected from methanol, ethanol, propanol, butanol and isopropanol.
Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.
Example
Production Example 1
Leaves and stems of kite were collected and used. Hereinafter, 'leaves and stems of kite' are called 'kite leaves'.
The harvested leaves were ground until juice was produced. Citric acid was added to the ground green leaves to adjust the pH to 5.8. 1 g of a complex enzyme, Viscozyme L, which is a complex enzyme including cellulase, beta-glucanase, hemicellulase, arabinase and xylenase, was added to 100 g of the papaya leaf juice with controlled pH, At 200 rpm for homogenization. After the completion of the reaction, the enzyme was inactivated by heating at 100 ° C for 10 minutes, followed by cold air drying at 45 ° C for 12 hours using a chiller, pulverizing and sieving to an average particle size of 500 μm, Respectively.
Production Example 2. Preparation of lotus leaf powder
The leaves and stems of the kites were collected and dried in a cold air dryer at 45 ° C for 24 hours using a cooler, and pulverized and sieved to an average particle size of 500 μm to prepare a lotus leaf powder.
Production Example 3. Preparation of lotus leaf extract
The leaf and stem of the kite were collected and ground, and then 1 part by weight of the lotus leaf was extracted with a 30% aqueous ethanol solution at 40 ° C for 12 hours and dried under reduced pressure to prepare a lotion extract.
Example 1. Preparation of soybean oil containing lotus leaf.
To 100 parts by weight of soybeans was added 10 times of water and called for 10 hours. The soaked soybeans were sieved to remove moisture and skin. Soybean melted was added to 200 parts by weight of water and heated for 30 minutes. Then, 200 parts by weight of water was added and the mixture was ground with a blender for 10 minutes to prepare a soybean milk. 100 parts by weight of the soybean milk was mixed and homogenized for 5 minutes with a mixer containing 1 part by weight of the longevity enzyme hydrolyzate of Preparation Example 1. To this, 1 part by weight of salt and 5 parts by weight of sugar were added to make soymilk.
Example 2.
Soybean oil was prepared in the same manner as in Example 1, except that 2 parts by weight of the lycopene enzyme degradation product was added.
Example 3.
Soybean oil was prepared in the same manner as in Example 1, except that 3 parts by weight of the lycopene enzyme hydrolyzate was added.
Example 4.
Soybean oil was prepared in the same manner as in Example 1, except that 4 parts by weight of the lycopene enzyme degradation product was added.
Control group
Soy milk was prepared in the same manner as in Example 1, except that the lycopene enzyme hydrolyzate was not added.
Comparative Example 1
Soybean milk was prepared in the same manner as in Example 1, except that 1 part by weight of the lotus leaf powder of Preparation Example 2 was used in place of the lycopene degradation product of Production Example 1.
Comparative Example 2
Soybean milk was prepared in the same manner as in Example 1, except that 2 parts by weight of the lotus leaf powder of Preparation Example 2 was used instead of the lycopene degradation product of Preparation Example 1.
Comparative Example 3
Soybean milk was prepared in the same manner as in Example 1 except that 3 parts by weight of the lotus leaf powder of Preparation Example 2 was used instead of the lycopene degradation product of Production Example 1. [
Comparative Example 4
Soybean milk was prepared in the same manner as in Example 1, except that 4 parts by weight of the lotus leaf powder of Preparation Example 2 was used instead of the lycopene degradation product of Production Example 1. [
Comparative Example 5
Soybean oil was prepared in the same manner as in Example 1, except that 6 parts by weight of the lycopene enzyme hydrolyzate was added.
Comparative Example 6
Soy milk was prepared in the same manner as in Example 1, except that 2 parts by weight of the lotus leaf extract of Preparation Example 3 was used instead of the lanthanide enzyme degradation product.
Experimental Example 1. Characteristic evaluation
end. Chromaticity evaluation
The applicant of the present invention has found that the addition of a separate coloring matter is similar to that of ordinary soymilk which does not contain lotus leaves to produce an excellent lecithin-containing cookie in all the sensory indicators including appearance, flavor, taste, To produce soymilk with bright green that reveals bright green of the lotus leaf. For this purpose, the quality index of the soymilk having a lightness (L) value of 37 to 28 and a redness (a) value of -1.2 to -1.6 was set.
The chromaticity of the soymilk prepared in Examples 1 to 4 and Comparative Examples 1 to 6 was measured and evaluated repeatedly three times using a CR-200 Chroma Meter (Minolta Inc., Ramsey, NJ, USA) Respectively. The lightness (L, lightness) was measured from 0 (black) to 100 (white), and the redness (a, redness) was measured from -80 (green) to 100 (red). A white plate was used as a standard plate, and the L and a values indicated by the white plate were 89.2 and 0.923, respectively.
As shown in the following Table 1 and FIG. 1, the soybean oil containing the longevity enzymatic hydrolyzate of Examples 1 to 4, in which the longevity enzyme degradation product was added, showed high brightness and a clear green color, while the soybean oil containing the lotus leaf powder of Comparative Examples 1 to 4 Was lower in brightness than the Examples and exhibited a muddy green color.
Concretely, soybean milk of the control group (in which no lycopene enzyme decomposition product or lotus leaf powder was added) had a lightness of 39.27. When the lotus leaf powder was contained therein, as shown in Comparative Examples 1 to 4 of Table 2, the lightness was significantly lowered to 31.65, 25.93, 23.36, and 21.32, respectively, and dark and turbid colors were obtained.
On the other hand, Examples 1 to 4, in which the same amount of the lycopene enzyme hydrolyzate was contained, exhibited a bright green color tone of 37.12, 36.26, 28.06 and 25.87, respectively, On the other hand, Comparative Example 5 showed an excessively dark color due to the excessive amount of the lecithin degradation product. Comparative Example 6 containing the lotus leaf extract had a higher brightness than Comparative Examples 1 to 4, And it was confirmed that still dark and dull color remained.
The redness was 2.71 in Comparative Example 1. The soymilk according to Examples 1 to 4 and Comparative Example 6 showed redness of -1.17, -1.32, -1.67, -1.70 and -1.84, respectively. On the other hand, in Comparative Examples 1 to 3, the redness was 0.19, 0.14, and 0.11, respectively, so that the green tint was hardly appeared, and in Comparative Example 4, the tint was -0.13. In addition, the redness of Comparative Example 6 was lower than that of Comparative Example 2, so that a green color tone was revealed.
I. Viscosity measurement
Generally, the higher the viscosity of soy milk, the more the stability of suspension increases, but there is a problem that the rounding is not good, and there is left feeling of soaked texture and residual soymilk at the tip of tongue.
The inventors of the present invention have found that the properties of soybean milk are similar to those of conventional soybean milk (control) and soybean milk (16-26.4 cp) which are commercially available, To make higher soybean milk, we set the quality index with a viscosity of 11 to 26 cp.
Viscosity of soymilk was measured using a viscometer (DV-III, Brookfield Engineering Lab. Inc., MA, USA). Each sample was homogenized in a water bath for 30 minutes at 25 ° C, and then 200 ml of each sample was quantitatively measured in a 250 ml beaker. The sample was spiked with a # 2 sponge at 60 rpm for 60 seconds, cp, and the results are shown in Table 1 below.
As shown in Table 1, the viscosity of the control group, Comparative Example 1, was 12.00 cp. The viscosity of the soymilk of Examples 1 to 4 containing the lecithin degradation product according to the present invention was also increased with increasing content of the lecithin degradation product. Also, the viscosities were 11.50, 13.67, 21.67 and 25.33, respectively, confirming the quality of the target viscosity. Meanwhile, the soybean milk according to Comparative Examples 1 to 4 containing the lotus leaf powder had a low preference in that soybean milk exhibited a stiff texture because the viscosity of the soybean milk was remarkably increased except for Comparative Example 1 in which the content of the lotus leaf powder was the smallest. Comparative Example 6 containing the lotus leaf extract had a higher viscosity than Example 2 but a significantly lower viscosity than Comparative Example 2.
Test Example 2. Sensory Test
end. Sensory test
The purpose of this study was to describe the purpose and purpose of the study and to conduct the sensory evaluation after the education about the sensory test. The samples were allowed to stand for 1 hour after the preparation, and each sample was placed in a clear glass cup and presented simultaneously with water at room temperature. After each sample was examined, the mouth was rinsed with water and the other samples were evaluated. The sensory characteristics test was evaluated by color, taste, incense, feeling in the mouth (Table 3, feeling of mouth), necking, overall likelihood and 7 point rating method (1 point: very disliked, 7 points: very good) Respectively.
As shown in Table 2, Comparative Examples 1 to 4 showed low evaluation in terms of color, taste, incense, mouthfeel and overall acceptability in the mouth as the content of the lotus leaf powder increased. Especially, in the taste and color evaluation , And overall acceptability was evaluated to be significantly lower. On the other hand, the soybean oil to which the lycopersin hydrolyzate of Examples 1 to 4 was added exhibited a better evaluation or no significant difference than the control group as a whole, and was particularly excellent in color and glossiness, 2 soy milk received the best evaluation.
On the other hand, Comparative Example 6 was rated better than Comparative Examples 1 to 4 in all the evaluations, and was particularly evaluated in terms of feelings, hopelessness and overall acceptability in the mouth.
I. Sensory evaluation according to presence or absence of molting
In the production of soymilk, the effect of removing the koji by addition of the ingredients of the lotus leaf was confirmed.
Soybean oil and peeled soybeans were used to make soymilk, respectively. Soybean oil was added to make soymilk, and soybean oil was obtained by a 7-point scoring method (1 point: fishy, 5 points: not fishy) (1 point: very disliked, 5 points: very good).
As shown in Table 3, the soybean oil containing the lysolytic enzyme degradation product of Preparation Example 1 removed the bean curd without removing the bean husk, thereby improving overall taste. However, in case of using the Yeongeum Powder of Seed 2 or the Yeonhap extract of Preparation Example 3, the bean brood was not removed and the overall acceptability was also low.
Test Example 3. DPPH radical scavenging activity
The DPPH radical scavenging activity was examined to confirm the antioxidative effect of soybean oil containing the lycopene enzyme degraded product according to the present invention.
5 g of raw green leaves and 5 g of soybean milk were added to 20 ml of 70% ethanol, stirred for 10 seconds using a shaking stirrer, left for 30 minutes, centrifuged at 3600 rpm for 30 minutes, and filtered through a filter paper. 0.4 ml of the filtrate and 1 ml of the diluted solution of DPPH 1.5 × 10 -4 M were mixed at room temperature for 10 seconds using a shaking stirrer, reacted in the dark for 30 minutes, and then absorbance was measured at 517 nm to calculate the absorbance ratio.
DPPH radical scavenging ability (%) = [(absorbance of non-additive spheres - absorbance of sample addition) / absorbance of non-additive spheres] × 100
The DPPH radical scavenging ability is a method of measuring the electron donating ability of antioxidants since DPPH is reduced by antioxidants and dark purple is discolored. As shown in Table 5, it was confirmed that the DPPH radical scavenging ability was also increased with increasing content of the components of the lotus leaf (koji-decomposing enzyme, lotus leaf powder, lotus leaf extract). In particular, the soy milk of Examples 1 to 4 showed higher DPPH radical scavenging ability than the soy milk of Comparative Examples 1 to 4, and it was confirmed that the soy milk according to the present invention had antioxidative function by confirming that it was greatly improved than the control soy milk (25.1%). Respectively.
Test Example 4. Antimicrobial activity
end. Antimicrobial Effect of Yeast Leaves Processing
The soybean milk of Example 2, Comparative Examples 2 and 6, and the control group was placed in a test tube and stored at 37 ° C for 24 hours and at 10 ° C for 5 days, and the number of live cells was measured. Unit: Number of living cells (CFU / ml)
As shown in Table 5, the soybean milk was left at 37 ° C for 24 hours or at 10 ° C for 5 days, and the viable cell counts were measured. As a result, the soy milk of Example 2, Comparative Example 2 and Comparative Example 6, Compared with soybean milk of control group not containing soybean oil. The effect of soybean oil containing the degraded yeast extract was highest in the antifungal inhibitory effect, followed by soybean oil containing the lotus leaf extract and soybean oil containing the lotus leaf powder.
From the above results, it was confirmed that soybean oil containing the lysolytic enzyme degradation product according to the present invention has excellent antifungal inhibitory effect at room temperature and low temperature.
I. Antimicrobial Effect on the Contents of Enzymatic Hydrolyzate
The antimicrobial activity was measured according to the content of the degraded lecithin. 100 g of soybean milk was added to each test tube with different contents of enzyme lysate and stored at 10 ° C for 72 hours.
As shown in Table 6 below, it was confirmed that the antibacterial activity was greatly increased when 1 part by weight or more of the lycopene enzyme hydrolyzate was added, and it was confirmed that the antimicrobial activity was not greatly increased when the amount was more than 5 parts by weight. Therefore, when the yeast extract is contained in an amount of 0.1 to 6 parts by weight, preferably 1 to 5 parts by weight, based on 100 parts by weight of the soy milk solution, the antibacterial activity is excellent.
Test Example 5. Suspension stability (shelf life)
The stability of the suspension of soybean milk according to the present invention was confirmed. The stability of the suspension was determined by measuring the height of the suspension after 3, 7 and 10 days after storage in a refrigerator (4 ° C) after placing 10 ml of the soymilk in the test tube. The suspension stability index was measured as follows.
Suspension stability index = Suspension height after leaving / Initial height of soybean milk
When soy milk is prepared and stored for a long period of time, it can be observed that the upper layer is separated into a clear layer and a lower layer is turbid. This is caused by a lack of stability, which is a physical property of the suspension, and a solid content in soy milk slowly sinks. Therefore, such suspension stability is suggested as one of the quality indicators to be improved during storage in soy milk production. As shown in Table 7, the soy milk of Examples 1 to 4 prepared by adding the longevity enzyme hydrolyzate was much higher than the soy milk of the comparative examples in which the same number of storage days and the same amount of lotus leaf were added at the same storage stability index, And the storage stability was confirmed to be excellent.
Claims (12)
(2) heat-treating the enzymatic degradation product of step (1) to inactivate the enzyme, and then drying and pulverizing the enzyme to produce a native enzyme solution of green yeast extract having a particle size of 400 to 700 탆;
(3) adding water to the soaked soybeans and heating them;
(4) adding water to the mixture of step (3) and wet pulverizing to prepare a soy milk solution;
(5) 100 parts by weight of the soybean milk produced in the step (4); And 0.1 to 5 parts by weight of the green lantern enzyme hydrolyzate powder prepared in the step (2) are mixed and homogenized; And
(6) a step of sterilizing the soybean oil, wherein the soybean oil has antimicrobial activity and the suspension stability is increased.
The cell wall degrading enzyme is selected from among beta-glucanase, hemicellulase, cellulase, xylanase, pectinase, and arabinase Wherein the soybean oil is a single enzyme or a mixture of two or more enzymes.
Wherein the raw green leaf is at least one selected from the leaves and stalks of kite.
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