KR101729828B1 - Manufacturing method for long-term preservation capable soymilk - Google Patents

Manufacturing method for long-term preservation capable soymilk Download PDF

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KR101729828B1
KR101729828B1 KR1020150021129A KR20150021129A KR101729828B1 KR 101729828 B1 KR101729828 B1 KR 101729828B1 KR 1020150021129 A KR1020150021129 A KR 1020150021129A KR 20150021129 A KR20150021129 A KR 20150021129A KR 101729828 B1 KR101729828 B1 KR 101729828B1
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soymilk
heating
soybean
milk
soy milk
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김순화
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    • A—HUMAN NECESSITIES
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2250/00—Food ingredients
    • 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
    • A23V2250/20—Natural extracts
    • 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
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/34—Membrane process

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Abstract

본 발명은 장기보존이 가능한 두유의 제조방법에 관한 것으로서, 국내산 콩을 정선 및 탈피한 후 8 ~ 12시간 물에 침지하여 불리는 불림단계와, 불린 콩을 건진 후 마쇄기로 마쇄하여 두미를 형성하는 마쇄단계와, 상기 두미 4 ~ 5㎏에 정제수 25 ~ 30ℓ를 첨가하고 90 ~ 100℃에서 20 ~ 25분간 가열하는 제1차가열단계와, 상기 가열한 두미를 여과포에 넣고 유압기로 압착하여 비지와 두유를 분리하는 두유수득단계와, 분리된 두유를 90 ~ 100℃에서 재차 가열하는 제2차가열단계와, 제2차 가열한 두유를 밀봉 포장한 후 90 ~ 100℃에서 25 ~ 30분간 살균하는 포장 및 살균단계와, 살균된 두유를 냉수를 이용해 1 ~ 10℃로 급랭하여 제품을 완성하는 냉각단계로 구성함으로써 냉장 및 상온 보관시에서도 두유가 쉽게 변질되지 않아 장기보존이 가능한 두유를 제공하는 이점이 있다.The present invention relates to a method for producing soybean milk that can be preserved for a long period of time. The soybean soybean is dipped in water for 8 to 12 hours after the domestic soybean is selected and melted, and the soaked soybeans are squeezed, A first heating step in which 25 to 30 L of purified water is added to 4 to 5 kg of dumplings and heated at 90 to 100 DEG C for 20 to 25 minutes and the heated dumplings are placed in a filter cloth and compressed with a hydraulic machine to remove beans and soy milk A second heating step of heating the separated soymilk again at 90-100 ° C, a second heating step of sealing the soymilk, and then sterilizing the soy milk at 90-100 ° C for 25-30 minutes And a sterilization step and a cooling step in which the sterilized soymilk is quenched to 1 to 10 ° C using cold water to complete the product, thereby providing soy milk that can be preserved for a long time because the soy milk does not easily deteriorate even in refrigerated and stored at room temperature There.

Description

장기보존이 가능한 두유의 제조방법{MANUFACTURING METHOD FOR LONG-TERM PRESERVATION CAPABLE SOYMILK}TECHNICAL FIELD [0001] The present invention relates to a method for producing soybean milk,

본 발명은 장기보존이 가능한 두유의 제조방법에 관한 것으로서 더욱 상세하게는 콩을 가공하여 비지를 제거한 액상추출물인 두유의 제조방법을 종래에서 개선하여 냉장 및 상온 상태에서도 장기보존이 가능한 두유의 제조방법에 관한 것이다. The present invention relates to a method for producing soybean milk which can be preserved for a long time, and more particularly, to a method for producing soymilk, which is a liquid extract obtained by processing soybean to remove beage, .

일반적으로, 콩은 대표적인 식물성 단백질 식품의 하나로 예전부터 식용작물로 재배되어 다양한 음식의 재료로 이용되고 있다. 특히 한식에는 콩이 들어가지 않은 음식을 거의 찾아보기 힘든데, 예컨대 된장, 간장, 고추장 등의 기본 장류는 모두 콩을 발효하여 제조되며 각종 찌개에 첨가되는 두부의 주재료 역시 콩이다.In general, soybean is one of the representative vegetable protein foods, and has been cultivated as an edible crop in the past and has been used as a variety of food ingredients. Especially, it is difficult to find foods that do not contain soybeans in Korean food. For example, soybean paste, soy sauce, and kochujang are all made by fermenting soybeans. The main ingredient of tofu added to various stew is soybeans.

콩의 주요 영양성분을 살펴보면 단백질이 40%이상을 차지하고 탄수화물이 30%, 지질이 20% 정도의 수준으로 이루어져 육류에 거의 흡사한 영양성분 구성을 나타내므로 흔히 콩을 밭에서 나는 고기라고 부르기도 한다. 특히, 동물성 단백질에 비해 식물성 단백질이 건강에 이로운 것으로 인식됨에 따라 채식 위주의 건강식단을 즐기는 음식문화가 점차 확대되는 추세이므로 일반채소에 부족한 단백질의 공급원으로서 콩 및 콩 가공식품의 중요성이 증대되고 있다.The major nutrients of soybean are 40% protein, 30% carbohydrate, and 20% lipid. So soybeans are often called meat from the field . Especially, as the vegetable protein is recognized to be healthier than the animal protein, the food culture enjoying the vegetarian diet is gradually expanded, so that the importance of soybean and bean processed food as a source of protein deficient in common vegetables is increasing .

적정량의 콩을 꾸준히 섭취하면 우리 몸에 다양한 이로운 효과를 나타내게 되는데 콩 그 자체로 섭취하여도 무방하지만 다양한 방식의 가공을 통해 콩의 밋밋하고 비린 맛을 개선하여 섭취를 용이하게 할 뿐만 아니라 영양성분의 체내 흡수율을 더욱 증대시킬 수 있다. 콩 가공식품의 대표적인 예로 우리가 즐겨 찾는 두부를 들 수 있으며 고형상태인 두부와 달리 액상으로 가공하여 섭취가 간편한 두유 역시 남녀노소 누구나 즐기는 콩 가공식품 중 하나이다.If you consume enough amount of soybeans, you will have various beneficial effects on your body. It can be consumed as soybean itself, but through various ways of processing, it improves the plain and salty taste of soybeans, The body absorption rate can be further increased. As a representative example of soybean processed food, we can list the favorite tofu. Soy milk, which is easy to ingest by processing into liquid form, is one of soybean processed foods that everyone enjoys, regardless of the solid tofu.

두유는 콩을 마쇄한 후 불용성인 비지로부터 액상으로 분리되는 추출물을 의미한다. 일반적인 두부의 제조시 여과과정에서 분리되는 콩물 역시 두유라고 할 수 있다. 두유의 영양성분을 살펴보면 수분이 90%를 이루고 단백질과 지질이 각각 3.0 ~ 3.5%이며 잔여 당질 등으로 조성되는데 우유의 영양성분과 흡사하므로 우유를 대체하여 두유를 섭취할 수 있다.Soy milk means an extract that is separated from insoluble beverage into a liquid phase after bean is crushed. The soybean milk that is separated during the filtration process in the production of common tofu is also soy milk. If you look at the nutrients of soy milk, 90% of the moisture, 3.0 ~ 3.5% of protein and lipid are composed of residual carbohydrates and similar to the nutritional components of milk, milk can be substituted for milk.

상술한 바와 같은 두유의 일반적인 제조방법은 다음과 같다. 우선, 원재료인 콩을 수세한 후 물에 일정시간 불려 연화시킨다. 불린 콩을 마쇄하여 두미(Soy slurry)를 형성하고 여과과정을 거쳐 비지와 두유를 분리한다. 이후 소정의 살균공정을 거친 후 밀봉포장하여 제품을 완성한다.The general process for producing soybean milk as described above is as follows. First, the raw beans are washed with water and softened for a certain time in water. Soy beans are ground to form soy slurry, filtered and separated from beans and soy milk. Thereafter, the product is subjected to a predetermined sterilization process, followed by sealing and packaging to complete the product.

일반적으로 시판되는 두유의 유통기한은 제조일로부터 1년정도이나 이는 밀봉포장을 통해 외부의 공기 및 빛을 차단하고 10℃ 이하의 최적의 냉장 보관 상태에서 가능하다. 두유에 함유된 단백질의 주성분은 글리시닌(Glycinin)으로서 우유에 함유된 카제인과 마찬가지로 빛에 장시간 노출되거나 온도의 상승에 의해 응고반응을 유발하여 표면에 막이나 덩어리를 형성하기도 한다. 즉, 두유의 제조시점에서부터 소비자가 포장을 개봉하는 시점에 이르는 전체 유통과정에서 냉장온도를 적정 수준으로 유지하지 못할 경우에는 쉽게 변질되어 폐기처분해야하는 실정에 있다.In general, the shelf life of commercially available soy milk is about one year from the date of manufacture, but it is possible to block the outside air and light through sealed packaging and to be stored in an optimal refrigerated state at 10 ° C or less. The main component of soybean milk protein is glycinein, which, like milk casein, is exposed to light for a long time or causes a coagulation reaction due to a rise in temperature, forming a film or lump on the surface. That is, when the refrigerating temperature can not be maintained at an appropriate level during the whole distribution process from the point of time when the soymilk is manufactured to the point when the consumer opens the package, it is difficult to dispose of the refrigerated product.

상기와 같은 문제점을 인지하여 유통기한이 비교적 긴 분말타입 두유가 개발되어 제공되고 있으며, 예컨대 등록특허 제10-0455402호에는 두유를 분말화하여 제공하는 두유의 제조방법을 개시하고 있으므로 그 구성을 살펴보면 다음과 같다. 대두를 물에 침치한 후 마쇄하여 제조된 액상콩가루를 45 ~ 65℃에서 20분의 가열을 수행한 후 비지를 분리하여 두유를 얻고, 상기 두유를 분무 건조하여 분말화하고 분무 건조시에는 입구 온도를 90 ~ 130℃로 하고 출구 온도를 20 ~ 65℃로 하는 것을 포함하여 구성된다.For example, Japanese Patent No. 10-0455402 discloses a method for producing soymilk in which soybean milk is pulverized to provide a powdery soybean milk having a comparatively long shelf life due to the above problems. As follows. The liquid soybean flour prepared by soaking the soybean in water is subjected to heating at 45 to 65 ° C for 20 minutes and the soybean oil is separated from the soybean oil by spraying and drying the soymilk, To 90 to 130 占 폚 and an outlet temperature to 20 to 65 占 폚.

등록특허 제 10 - 0455402 - 0000 호Registration No. 10 - 0455402 - 0000

상기와 같은 종래 기술이 적용되는 두유의 제조방법에 의한 두유는 비지를 분리하여 수득한 두유를 분무 건조를 통해 분말화하고 섭취시 물을 첨가하거나 다른 음식과 혼합하여 섭취하는 등의 재가공과정을 거치도록 하는 형태를 취하고 있다. 따라서 액상의 두유에 비해 유통과정에서 반드시 냉장 상태를 유지해야하는 번거로움을 다소 해소하고 있다.The soy milk according to the conventional method of manufacturing soymilk as described above is prepared by pulverizing soymilk obtained by separating the soybean oil from the soybean milk by spray drying and then adding the water to the soy milk or by mixing with other food and re- And the like. Therefore, compared with liquid soymilk, it is somewhat relieved of the necessity of maintaining the refrigerated state during the distribution process.

그러나, 종래 기술이 적용되는 두유는 고온·고압으로 분사되는 공기를 이용하는 분무 건조과정을 거치면서 불가피하게 영양소의 파괴를 초래하게 된다. 특히, 두유의 글리시닌은 공기와의 접촉에 의해 쉽게 산화되는 성질을 가지고 있어 두유의 포장시에도 반드시 밀봉 진공포장을 요구할 정도로 공기와의 차단을 중요시하고 있으나 상기와 같은 분무 건조과정은 장시간에 걸친 고온·고압의 공기에 두유가 직접 노출되므로 영양소의 파괴를 가중시키는 결과를 야기한다.However, soy milk to which the conventional technology is applied inevitably causes destruction of nutrients through spray drying using air sprayed at high temperature and high pressure. In particular, the glycinein of soybean milk has a property of being easily oxidized by contact with air. Therefore, even when the soy milk is packed, it is important to cut off the air to such a degree as to require a sealed vacuum package. However, The soybean milk is directly exposed to the high-temperature and high-pressure air, which results in increasing the destruction of nutrients.

또한, 분말 상태로는 즉시 섭취가 곤란하므로 음료로 섭취하기 위해서는 물을 첨가하여 다시 액상으로 변형하거나 혹은 다른 음식에 첨가하는 방식으로 분말 두유를 활용해야 하므로 매우 번거로운 문제점이 있다. 아울러 두유에 함유된 영양성분, 특히 단백질 성분은 수용성이므로 반복적인 가공(조리) 과정으로 인해 영양소의 파괴를 야기하는 실정이다.In addition, since it is difficult to ingest instantly as a powder, it is very troublesome to ingest a powdered soy milk by adding water to the liquid and then adding it to another food. In addition, nutrients, especially protein components, contained in soymilk are water-soluble and cause nutrient destruction due to repetitive processing (cooking).

이에 본 발명에서는 상술한 바와 같은 문제점을 해결하기 위하여 발명한 것으로서,Accordingly, the present invention has been made to solve the above-mentioned problems,

국내산 콩을 정선 및 탈피한 후 8 ~ 12시간 물에 침지하여 불리는 불림단계와;A step of soaking domestic soybeans and dipping them in water for 8 to 12 hours after they are removed;

불린 콩을 건진 후 마쇄기로 마쇄하여 두미를 형성하는 마쇄단계와;A step of grinding the so-called bean and then grinding it with a grinding machine to form a bean curd;

상기 두미 4 ~ 5㎏에 정제수 25 ~ 30ℓ를 첨가하고 90 ~ 100℃에서 20 ~ 25분간 가열하는 제1차가열단계와;A first heating step of adding 25 to 30 L of purified water to 4 to 5 kg of dumplings and heating at 90 to 100 DEG C for 20 to 25 minutes;

상기 1차 가열한 두미를 여과포에 넣고 유압기로 압착하여 비지와 두유를 분리하는 두유수득단계와;A step of obtaining soybean milk by separating the bean curd and the soybean milk by pressing the primary heated dumplings into a filter cloth and pressing them with a hydraulic machine;

분리된 두유를 90 ~ 100℃에서 재차 가열하는 제2차가열단계와;A second heating step of re-heating the separated soymilk at 90 to 100 캜;

상기 2차 가열한 두유를 밀봉 포장한 후 90 ~ 100℃에서 25 ~ 30분간 살균하는 포장단계와;Packaging the soymilk which has been heated secondarily and sealing it at 90 to 100 ° C for 25 to 30 minutes;

포장된 두유를 냉수를 이용해 1 ~ 10℃로 급랭하여 제품을 완성하는 냉각단계로 구성함으로써 냉장 및 상온 보관시에서도 두유가 쉽게 변질되지 않아 장기보존이 가능한 두유를 제공할 수 있는 목적 달성이 가능하다.It is possible to achieve the object of providing soymilk which can be preserved for a long time because the soy milk does not easily change even in refrigerated and stored at room temperature by constituting the packaged soymilk by cooling the product to 1 ~ .

본 발명은 공기나 온도상승에 의해 쉽게 변질되는 성질로 인해 유통과정에서 반드시 일정 온도의 냉장상태를 유지해야 하는 종래 두유의 제조방법을 개선하여 냉장 상태 뿐만 아니라 상온에서도 장기보존이 가능한 두유를 제공하는 효과가 있다. 따라서 유통과정이나 구입 후 보관상의 실수로 인해 두유에 응고반응이 발생하는 등 변질에 의한 폐기처분 발생 빈도를 줄여주어 더욱 효율적인 두유의 유통관리를 가능하게 하는 이점이 있다.The present invention relates to a method for producing soybean milk, which is required to maintain a refrigeration state at a constant temperature in a circulation process due to its property of being easily deteriorated by air or temperature rise, thereby providing soymilk capable of long- It is effective. Therefore, there is an advantage in that more frequent distribution management of soybean milk is possible by reducing the incidence of disposal by alteration such as occurrence of coagulation reaction in soymilk due to mistakes in distribution or storage after purchase.

또한, 소비자 역시 제품 구입후에도 보관이 간편하므로 유통기한에 대한 부담 없이 안심하고 두유를 구입 및 섭취할 수 있어 두유의 소비를 촉진시키는 효과를 기대할 수 있다.In addition, consumers can also easily store soy milk after purchasing the product, so that they can buy and consume soy milk safely without burdening the expiration date, thereby promoting consumption of soy milk.

도 1은 본 발명의 기술이 적용된 장기보존이 가능한 두유의 제조방법을 도시한 블록공정도.
도 2 내지 도 4는 본 발명의 기술이 적용된 장기보존이 가능한 두유의 제조방법에 의하여 제조된 두유의 품질분석 결과표.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method for producing soybean milk to which a technique of the present invention is applied for a long-term storage.
FIGS. 2 to 4 are results of analysis of quality of soymilk prepared by the method of manufacturing soymilk capable of long-term preservation to which the technique of the present invention is applied.

이하, 본 발명에 의한 장기보존이 가능한 두유의 제조방법을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the method for producing soybean milk according to the present invention will be described in more detail.

도 1은 본 발명의 기술이 적용된 장기보존이 가능한 두유의 제조방법을 도시한 블록공정도이고, 도 2 내지 도 4는 본 발명의 기술이 적용된 장기보존이 가능한 두유의 제조방법에 의하여 제조된 두유의 품질분석 결과표로서 함께 설명한다.FIG. 1 is a block process diagram showing a method of manufacturing soymilk capable of long-term preservation to which the technology of the present invention is applied, and FIGS. 2 to 4 are diagrams showing a method of manufacturing soybean milk prepared by the method of manufacturing soybean milk, Describe it together as a quality analysis result sheet.

본 발명의 기술이 적용되는 장기보존이 가능한 두유의 제조방법은 국내산 콩을 정선 및 탈피한 후 8 ~ 12시간 물에 침지하여 불리는 불림단계와, 불린 콩을 건진 후 마쇄기로 마쇄하여 두미를 형성하는 마쇄단계와, 상기 두미 4 ~ 5㎏에 정제수 25 ~ 30ℓ를 첨가하고 90 ~ 100℃에서 20 ~ 25분간 가열하는 제1차가열단계와, 상기 1차 가열한 두미를 여과포에 넣고 유압기로 압착하여 비지와 두유를 분리하는 두유수득단계와, 분리된 두유를 90 ~ 100℃에서 재차 가열하는 제2차가열단계와, 상기 2차 가열한 두유를 밀봉 포장한 후 90 ~ 100℃에서 25 ~ 30분간 살균하는 포장단계와, 포장된 두유를 냉수를 이용해 1 ~ 10℃로 급랭하여 제품을 완성하는 냉각단계로 이루어진다.The method for producing soybean milk to which the technique of the present invention is applied is characterized in that domestic soybean is sieved and dipped in water for 8 to 12 hours, A first heating step of adding 25 to 30 L of purified water to the 4 to 5 kg of dumplings and heating at 90 to 100 DEG C for 20 to 25 minutes and the first heated dumplings are placed in a filter cloth and compressed by a hydraulic machine A second heating step of reheating the separated soymilk at 90-100 ° C; a second heating step of sealing the soymilk heated at 90-100 ° C for 25-30 minutes And a cooling step of cooling the packaged soymilk to 1 to 10 ° C with cold water to complete the product.

상기 불림단계에서는 콩의 건조상태나 계절에 따라 불림 속도에 차이가 발생할 수 있으므로 온도 및 습도가 높은 여름에는 8시간 정도, 봄·가을에는 10시간, 겨울에는 12시간 정도 불리는 것이 바람직하나 이에 한정하는 것은 아니다.In the above-mentioned step, it is preferable to be called for about 8 hours in summer with high temperature and humidity, 10 hours in spring and autumn, and about 12 hours in winter, It is not.

상기 마쇄단계는 불린 콩을 갈아서 현탁화 시킨 두미(Soy slurry)를 형성하는 단계로서 과거 맷돌을 이용해 콩을 갈던 원리를 이용하여 최근에는 마쇄기를 이용하여 용이하게 실시할 수 있다. 마쇄 입도를 작게 형성하기 위해 마쇄단계를 장시간 실시할 경우 공기와의 접촉 및 온도상승이 지속되어 콩에 함유된 단백질 및 지방이 산화하게 되는데 이로 인해 콩비린내와 같은 이취가 발생할 수 있으므로 주의해야한다. 또한 마쇄시에는 일정량의 물을 주입하면서 실시되는데 일반적으로 콩의 8 ~ 10배의 중량비로 물이 주입되는 것이 바람직하나 이에 한정하는 것은 아니다.The step of grinding the beans is a step of grinding the soybeans and suspending the soybeans to form Soy slurry, which can be easily carried out by using a grinding machine in recent years by using the principle of grinding beans using a millstone in the past. If the grinding step is carried out for a long time in order to form a small particle size, the contact with the air and the temperature increase will be continued, so that the protein and fat contained in the beans are oxidized. In addition, when the pulverization is carried out, a certain amount of water is injected. In general, water is preferably injected at a weight ratio of 8-10 times that of soybeans, but not limited thereto.

상기 제1차가열단계는 두미에 물을 첨가하여 가열하는 과정에서 불용성인 비지가 분리되는 단계로서 가열시 비지가 눌러붙어 타지 않도록 주의해야한다. 가열온도를 90℃이하로 하면 응고반응이 발생하고, 100℃이상으로 하면 끓어 넘치거나 두미가 타버릴 수 있으므로 상술한 바와 같이 90 ~ 100℃의 범위가 적절하고 더욱 바람직하게는 최저 93℃이상인 것이 좋으며, 두미와 정제수의 배합량 역시 상기 범위가 바람직하나 이에 반드시 한정하는 것은 아니다.In the first heating step, water is added to the pan so that the insoluble beverage is separated during the heating process. When the heating temperature is 90 ° C or lower, the solidification reaction occurs. When the heating temperature is 100 ° C or higher, boiling or scorching may occur, so that the range of 90-100 ° C is suitable, The blending amount of dunmi and purified water is also preferably within the above range, but not always limited thereto.

상기 두유수득단계를 통해 비지가 여과된 순수 두유를 얻은 후 제2차가열단계를 통해 재차 가열하는데 본 단계를 통해 두유의 산화 및 단백질의 응고를 유발하는 성분을 불활성화시켜 변질을 방지하는 효과가 있다.After obtaining the pure soy milk filtered through the soybean oil step, the soybean milk is heated again through the second heating step. In this step, the effect of preventing the degeneration by inactivating the components inducing the oxidation of soybean milk and the coagulation of protein is prevented have.

상기 포장단계는 두유를 밀봉 포장하여 유통과정에서 공기와의 접촉을 차단하고 바람직하게는 빛에 노출되는 것 역시 방지하도록 특수 재질의 파우치를 이용하여 포장하도록 한다. 또한 두유가 담긴 파우치를 살균기에 투입하여 각종 미생물을 멸균해 변질을 방지하도록 한다. 응고방지 효과가 탁월한 고온살균방식을 적용하여 90 ~ 100℃에서 25 ~ 30분간, 바람직하게는 30분간 살균을 실시한다. 이후 상기 냉각단계를 실시하여 두유가 완전히 식을 때까지 변질되지 않도록 급랭시킴으로써 제품을 완성한다.In the packaging step, the soymilk is hermetically packed so as to prevent contact with the air during the circulation process, and is preferably packed using a pouch of a special material so as to prevent exposure to light. In addition, the pouch containing the soy milk is put into the sterilizer to sterilize various microorganisms to prevent degeneration. Sterilization is carried out at 90 to 100 ° C for 25 to 30 minutes, preferably 30 minutes, by applying a high temperature sterilization method excellent in the effect of preventing coagulation. Thereafter, the cooling step is performed to quench the soymilk so that the soymilk does not deteriorate until it is completely cooled, thereby completing the product.

한편, 상기 포장단계에서는 천연재료를 원료로 하는 액상추출물을 선택적으로 첨가하는 단계를 더 포함하여 두유에 영양과 풍미를 가미하도록 구성한다. 상기 천연재료는 예컨대 상황버섯이나 검은깨 등 두유의 원재료인 콩과 상호 궁합이 탁월하여 그 효능을 배가할 수 있는 천연재료를 선택해 액상 농축한 추출물을 포장단계에서 두유와 일정 비율로 첨가하여 혼합할 수 있다.Meanwhile, in the packaging step, a step of selectively adding a liquid extract made of a natural material as a raw material is further included, so that nutrition and flavor are added to the soy milk. The natural material is selected from a natural material which is excellent in mutual compatibility with soybean, which is excellent in mutual compatibility with soybean milk such as shiitake mushroom or black sesame, and liquid concentrate is added at a certain ratio with soy milk in the packing step .

이하에서는 전술한 바와 같은 구성으로 이루어지는 본 발명을 포함하는 실시 예를 구성하고 그에 따른 효과에 대해서 면밀하게 파악하고자 한다.Hereinafter, an embodiment including the present invention having the above-described configuration will be constructed, and the effect of the embodiment will be grasped thoroughly.

<실시 예 1>&Lt; Example 1 >

본 발명의 장기보존이 가능한 두유의 제조방법에 따라 두유 제조.According to the present invention, soy milk can be preserved for a long period of time.

국산콩 중 대두를 준비하여 정선 및 탈피한 후 12시간 물에 침치하여 불린다. 불린 콩을 건져 마쇄기에 투입한 후 일정량의 물을 주입하면서 마쇄하여 두미를 형성한다. 두미 5㎏을 가열로에 투입하고 정제수 30ℓ를 첨가하여 93℃에서 25분간 거품이 흘러넘치거나 눌러붙지 않도록 저어주며 1차 가열한다. 1차 가열한 두미를 광목자루와 같은 여과포에 담은 후 유압기로 압착하여 여과된 두유를 수득한다. 두유를 90℃에서 25분간 2차 가열한 후 파우치에 밀봉 포장하고 고온살균기에 투입해 90℃에서 30분간 살균한다. 마지막으로 냉수를 이용해 두유를 10℃ 이하로 완전히 식을때 까지 급랭하여 제품을 완성한다.Soybeans are prepared from domestic soybeans, and they are called by immersion in water for 12 hours after cleansing and moulting. Soak the soaked soybeans and add them to the grinder, then pour them with a certain amount of water, and form the dumi. Add 5 ㎏ of dumplings into a heating furnace, add 30 ℓ of purified water, and bubble for 15 minutes at 93 ° C. The first heated dumplings are immersed in a filter cloth such as a light wood bag and compressed with a hydraulic machine to obtain filtered soybean milk. The soybean milk is secondarily heated at 90 ° C for 25 minutes, sealed in a pouch, placed in a sterilizer and sterilized at 90 ° C for 30 minutes. Finally, cold water is used to cool the soy milk until it is completely cooled to below 10 ° C to complete the product.

<실시 예 2>&Lt; Example 2 >

본 발명의 장기보존이 가능한 두유의 제조방법에 의한 두유의 품질분석.Analysis of the quality of soymilk by the method of producing soymilk capable of long-term preservation of the present invention.

130㎖ 단위로 파우치에 밀봉 포장된 두유를 각각 10℃, 20℃, 30℃의 온도에서 상대습도 75% 조건으로 저장하여 수일 간격으로 시료를 채취해 시험하였고 그 분석 결과는 도 2 내지 도 4에 나타낸 표와 같다. 결과 분석은 3회 반복 시험하여 평균값으로 표시한다. 본 발명의 두유는 품질분석 시험 결과를 통해 10℃, 20℃, 30℃의 온도 및 상대습도 75% 조건에서 50일, 30일, 20일 동안 저장하면서 제품의 품질변화가 없었으며 미생물도 검출되지 않았다.The samples were stored at a temperature of 10 ° C, 20 ° C, 30 ° C and 75% relative humidity, respectively, and samples were collected at intervals of several days. The analysis results are shown in FIGS. 2 to 4 As shown in the table. Results analysis is repeated three times and displayed as average value. The soybean milk of the present invention was stored for 50 days, 30 days and 20 days at a temperature of 10 ° C, 20 ° C and 30 ° C and a relative humidity of 75%. I did.

따라서, 상기와 같은 본 발명에 따른 장기보존이 가능한 두유의 제조방법은 냉장 상태뿐만 아니라 상온에서도 장기보존이 가능한 두유를 제공하므로 두유 소비를 더욱 촉진시킬 수 있는 등의 이점이 있다.Accordingly, the method of manufacturing soymilk according to the present invention as described above has the advantage of further promoting the consumption of soybean milk by providing soymilk that can be stored for a long time at room temperature as well as in a refrigerated state.

해당 없음.Not applicable.

Claims (3)

국내산 콩을 정선 및 탈피한 후 8 ~ 12시간 물에 침지하여 불리는 불림단계와;
상기 불림단계를 거친 콩의 물기를 제거한 후 마쇄기로 마쇄하여 두미를 형성하는 마쇄단계와;
상기 두미 4 ~ 5㎏에 정제수 25 ~ 30ℓ를 첨가하고 90 ~ 100℃에서 20 ~ 25분간 가열하여 불용성인 비지를 화학적으로 분리하는 제1차가열단계와;
상기 제1차가열단계를 거친 두미를 여과포에 넣고 유압기로 압착하여 비지와 두유를 물리적으로 분리하여 두유를 수득하는 두유수득단계와;
상기 수득한 두유를 90 ~ 100℃에서 재차 가열하여 단백질의 산화 및 응고 유발 인자를 불활성화시키는 제2차가열단계와;
상기 제2차가열단계를 거친 두유를 밀봉 포장한 후 90 ~ 100℃에서 25 ~ 30분간 살균하는 포장단계와;
상기 포장단계를 거친 두유를 냉수를 이용해 1 ~ 10℃로 급속 냉각하여 제품을 완성하는 냉각단계로 이루어지고;
상기 포장단계에서는 천연재료를 원료로 하는 액상추출물을 선택적으로 첨가하는 단계를 더 포함하여 두유에 영양과 풍미를 가미하도록 구성하는 것을 특징으로 하는 장기보존이 가능한 두유의 제조방법.A step of soaking domestic soybeans and dipping them in water for 8 to 12 hours after they are removed;
A step of removing the moisture of the soybeans through the above-mentioned step and then crushing the beans with a crusher to form crustaceans;
A first heating step of adding 25 to 30 L of purified water to 4 to 5 kg of dumplings and heating the mixture at 90 to 100 ° C for 20 to 25 minutes to chemically isolate the insoluble matter;
A step of obtaining a soymilk obtained by physically separating the bean curd and the soybean milk by placing the turmeric which has been subjected to the first heating step in a filter cloth and pressing it with a hydraulic machine;
A second heating step of heating the obtained soybean milk again at 90 to 100 ° C to inactivate the oxidation and coagulation-inducing factors of the protein;
Packaging the soymilk having been subjected to the second heating step and sealing it at 90 to 100 ° C for 25 to 30 minutes;
And a cooling step of rapidly cooling the soymilk having undergone the packaging step to 1 to 10 ° C using cold water to complete the product;
Wherein the packaging step further comprises the step of selectively adding a liquid extract containing a natural material as a raw material so as to add nutrition and flavor to the soy milk. 삭제delete 삭제delete
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