KR101777245B1 - Whole soybean curd beverage, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a whole soybean curd beverage and a manufacturing method thereof. The whole soybean curd beverage is manufactured into a liquid type beverage using whole soybean curd, thereby being easily and conveniently taken and being fit to drink. Additionally, the whole soybean curd beverage is manufactured after preparing whole soybean curd using whole soybean milk hydrolyzed by adding protease, thereby having high aglycon active isoflavone content, being gently swallowed since properties of the beverage is improved, and having improved preference of consumers with respect to texture of the beverage.

Description

WHOLE SOYBEAN CURD BEVERAGE AND MANUFACTURING METHOD THEREOF BACKGROUND OF THE INVENTION < RTI ID = 0.0 >

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frontal beverage and a method of manufacturing the same, more particularly, to a method of manufacturing a frontal beverage and a method of manufacturing the same, , And hydrolyzed whole soybean milk with the addition of protein hydrolytic enzyme is used to prepare the frontal part and then it is made into a beverage. Therefore, the active isoflavone content of the non-glycoside is high, and the property of beverage is improved, The present invention also relates to a method of manufacturing a frontal beverage in which a consumer's preference for a texture of a beverage is enhanced.

Tofu is a good vegetable protein source for people in Korea who have a grain-oriented eating habits such as rice and barley in terms of food that is made by using the protein of soybean protein and is light in taste. It is an essential amino acid essential for metabolism and growth in the body. , Calcium, iron, and other minerals, which are comparable to animal protein foods.

The manufacturing principle of tofu is that when the soluble protein of soybean does not solidify in heating but coagulates and precipitates when it binds with divalent metal ions such as Mg ^{2 +} or Ca ^{2 +} , or reaches the isoelectric point (pH 4.2 to 4.6) A gel-state food containing a significant amount of water in the reticulated structure of the solidified product (Kamel BS, deMan JM. Composition and properties of bean curd made from Ontario soybeans. J. 15: 273-276 (1982)), the digestion rate is as high as 97%, the amino acid composition of the protein is similar to that of animal protein, and the essential amino acid content such as lysine is high in cereal-based diets (Wee JJ, Lee HJ (1983)). ≪ / RTI >

However, tofu is high in moisture content and abundant in nutrients such as protein, so it is easy to decay (Nippon Shokuhin Kogyo Gakkaishi, 32: 1-5 (1985)) , Shelf life is recommended for 48 hours in November ~ March and 3 days in cold storage. The shelf life is very short, so processed foods are being actively developed to improve storage stability.

That is, in the current society in which interest in health is rapidly increasing, development of a technique for manufacturing drinks in the form of processed foods among the processed foods has been actively carried out in order to easily ingest the tofu excellent in nutritional content in everyday life.

Korean Patent No. 10-0536648 discloses a soybean curd containing soybean (soybean) containing a phytochemical that can prevent adult diseases, including lipids, proteins, carbohydrates, vitamins, minerals and cancers, To provide a beverage containing soybean curd so that the liquid tofu can be easily harvested at any place, and a method for producing the same. Korean Patent Laid-Open No. 10-2011-0101375 discloses a beverage composition which can be easily made using tofu and milk and is also excellent in terms of nutrition due to high protein and high calcium, and a method for producing the beverage composition.

As described above, there has been developed a technology for producing beverage in a form of beverage so that it is easy to eat and drink in everyday life by using tofu excellent in nutritional composition. However, in order to increase active isoflavone content, a protein hydrolyzing enzyme is added and hydrolyzed There has not been developed a technology for preparing a beverage using a whole soybean oil and then using a frontal portion having a high active isoflavone content as a beverage.

Korean Patent No. 10-0536648 Korea Patent Publication No. 10-2011-0101375

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

It is an object of the present invention to provide a front beverage and its manufacturing method which can easily take an active ingredient of the frontal part by preparing it as a liquid form beverage using the frontal part, .

In addition, the present invention relates to a method for producing a beverage using a frontal part, wherein a hydrolyzed whole soybean oil is added with a protein hydrolyzing enzyme, Another object of the present invention is to provide a frontal beverage in which the properties of beverages are improved to improve not only the necking but also the taste of the beverage.

In order to achieve the above object, according to one embodiment of the present invention,

One embodiment of the present invention relates to a method for producing soybean milk, comprising the steps of: preparing whole soybean milk by adding water and protein hydrolyzing enzyme Alcalase to soybean powder and then hydrolyzing to produce soybean milk; 30 to 40% by weight of whole soybean milk prepared in the step of preparing whole soybean milk and 60 to 70% by weight of soybean powder are mixed and heated and stirred until a mixture of whole soybean milk and soybean powder reaches a temperature of 90 to 95 캜 Preparing a frontal part composition to produce a frontal composition; Cooling the frontal part composition in which the frontal part composition prepared in the frontal part composition manufacturing step is cooled to a temperature of 25 to 30 캜; A coagulant addition step of adding a coagulant mixed with transglutaminases, magnesium chloride, sodium chloride and water to the frontal composition that has been cooled in the step of cooling the frontal composition; A frontal preparation step of heating the frontal composition to which the coagulant has been added in the coagulant addition step at a temperature of 80 to 95 캜 for 50 to 70 minutes to produce a frontal part; A frontal cooling step for cooling the front head manufactured in the frontal head manufacturing step to a temperature of 4 to 10 ° C; The frontal part, the milk and the skim milk powder cooled in the frontal cooling step are firstly mixed and homogenized for 5 to 10 minutes using an inline mixer, and then the isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose are further added And then mixing and homogenizing the mixture for 8 to 12 minutes using an inline mixer to prepare a liquid beverage composition; A packaging step of packing the liquid beverage composition prepared in the beverage material mixing step in a wrapping paper made of polypropylene inside and spout aluminum in the outside; And sterilizing the beverage composition packaged in the packaging step in a packaged state.

In the present invention, 1200 to 1900 parts by weight of water and 1 to 2 parts by weight of a protein hydrolyzing enzyme, Alcalase, are added to 100 parts by weight of soybean powder, In a hydrolysis step for 3 to 4 hours to produce a hydrolyzate; An inactivating step of heating the hydrolyzate prepared in the hydrolyzing step to 95 to 100 DEG C to inhibit the enzyme action; And cooling the hydrolyzate inhibited by the enzymatic action in the deactivation step to 65-75 캜 to produce whole soybean milk.

In the present invention, the coagulant in the coagulant addition step may be selected from the group consisting of 10 to 15% by weight of transglutaminases, 15 to 20% by weight of magnesium chloride, 20 to 25% by weight of trehalose, and 40 to 50% By weight.

In the present invention, in the step of adding the coagulant, the coagulant is added in an amount of 1 to 3 parts by weight based on 100 parts by weight of the frontal composition.

In the present invention, in the beverage material mixing step, 45 to 50 wt% of the front part, 40 to 45 wt% of milk, 1 to 3 wt% of skim milk powder, 3 to 4 wt% of isomaltooligosaccharide, 1 to 3 wt% 0.05 to 0.1% by weight of stevia, 0.01 to 0.03% by weight of stevia, 0.03 to 0.05% by weight of xylitol and 0.5 to 1% by weight of purified glucose.

In the present invention, the sterilization step may include a primary sterilization step of sterilizing the beverage composition at a temperature of 80 to 90 DEG C for 50 to 70 minutes; A primary cooling step in which the sterilized beverage composition in the primary sterilization step is cooled to a temperature of 4 to 10 캜; A cooling step of cooling the beverage composition in the primary cooling step for 24 to 36 hours; A secondary sterilization step of sterilizing the beverage composition which has been allowed to stand in the abovementioned step at a temperature of 70 to 80 DEG C for 50 to 70 minutes; And a secondary cooling step of cooling the sterilized beverage composition in the secondary sterilization step to a temperature of 4 to 10 占 폚.

Another embodiment of the present invention provides a frontal beverage characterized by being manufactured by the above method.

The frontal beverage prepared in accordance with an embodiment of the present invention is advantageous in that it can be easily ingested with the active ingredient of the frontal part by preparing it as a liquid beverage using the frontal part,

In addition, since the frontal beverage according to one embodiment of the present invention is prepared by preparing a beverage using a frontal part and using a hydrolyzed whole soybean oil to which a protein hydrolyzing enzyme is added, The active isoflavone content of the glycoside is high, and the beverage is improved in the property of the beverage, so that the beverage is superior to the beverage, and the taste of the beverage is improved.

FIG. 1 is a flowchart showing a method of manufacturing a frontal beverage according to an embodiment of the present invention in process steps.
FIG. 2 is a flowchart showing the steps of manufacturing whole soybean milk during the process of manufacturing a frontal beverage according to an embodiment of the present invention.
FIG. 3 is a flowchart showing a sterilization step in the process of manufacturing a frontal beverage according to an embodiment of the present invention.
4 is a photograph showing an inline mixer used in a process of manufacturing a frontal beverage according to an embodiment of the present invention.
5 is a graph showing the results of measurement of the total nitrogen (TN) content of the hydrolyzate over time.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a part includes an element, it is understood that the element may include other elements, not the exclusion of any other element unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to a frontal beverage and a method of manufacturing the same, and a method of manufacturing a frontal beverage according to the present invention includes: a step (S ₁₀₀ ) of producing a soymilk; A frontal part composition manufacturing step (S ₂₀₀ ); Cooling the front head composition (S ₃₀₀ ); A coagulant addition step (S ₄₀₀ ); A forehead manufacturing step (S ₅₀₀ ); Frontal cooling step (S _600); A beverage material mixing step ( _S700 ); Packaging step ( _S800 ); And a sterilization step (S ₉₀₀ ).

Hereinafter, a method of manufacturing a frontal beverage according to an embodiment of the present invention will be described in detail. The frontal beverage according to one embodiment of the present invention can be understood more clearly by the following manufacturing method.

FIG. 1 is a flowchart showing a method of manufacturing a frontal beverage according to an embodiment of the present invention in process steps.

first, The whole soy milk production step  Can be performed ₁₀₀ ).

It is possible to carry out the step of preparing whole soy milk by adding water and a protein hydrolyzing enzyme Alcalase to the soybean powder and then hydrolyzing the whole soy milk.

In the present invention, in order to prepare a beverage having a high active isoflavone content of an ungical saccharide, a soybean powder is mixed with water and a protein hydrolyzing enzyme Alcalase ) Is added and hydrolyzed to produce hydrolyzed whole soybean milk.

According to an embodiment of the present invention, the whole milk sole oil production step (S ₁₀₀ ) comprises a hydrolysis step (S ₁₁₀ ); Deactivation step (S ₁₂₀ ); And a hydrolyzate cooling step (S ₁₃₀ ).

FIG. 2 is a flowchart showing the steps of manufacturing whole soybean milk during the process of manufacturing a frontal beverage according to an embodiment of the present invention.

In the hydrolysis step (S ₁₁₀ ), 1200 to 1900 parts by weight of water and 1 to 2 parts by weight of a protein hydrolyzing enzyme, Alcalase, are added to 100 parts by weight of the soybean powder, Followed by hydrolysis for 4 hours to produce a hydrolyzate.

The soybean powder may be pulverized to a size of 550 to 650 mesh.

Generally, in the case of preparing the frontal part, it is common to produce whole soybean milk by adding about 4 to 5 times of the soybean powder. However, in the hydrolysis step (S ₁₁₀ ) of the present invention, soybean flour 100 It is preferable to add water at a ratio of 1200 to 1900 parts by weight with respect to parts by weight. This is because, when 100 parts by weight of water is added to the soybean powder at a ratio of less than 1200 parts by weight, the yield of the hydrolyzate is lowered and the proper isoflavone content can not be expected. To 100 parts by weight of soybean powder, If the amount of the hydrolyzate is more than 1 part by weight, the yield of the hydrolyzate is too large, so that the solidification of the frontal part may not be performed at a later stage.

In the hydrolysis step (S ₁₁₀ ) of the present invention, it is preferable to add 1 to 2 parts by weight of a protein hydrolyzing enzyme, Alcalase, to 100 parts by weight of soybean powder in order to prepare hydrolyzed whole soybean milk . This is because when the protein hydrolyzing enzyme Alcalase is added to the soybean powder at a ratio of less than 1 part by weight to 100 parts by weight of the soybean powder, hydrolysis is not effectively performed, When the protein hydrolyzing enzyme Alcalase is added in an amount exceeding 2 parts by weight per 100 parts by weight of the protein hydrolyzate, the yield or the hydrolysis ability of the hydrolyzate is not further increased, Alcalase is consumed and the productivity is lowered and the economic efficiency is lowered accordingly.

In the hydrolysis step (S ₁₁₀ ) of the present invention, water and a protein hydrolyzing enzyme, Alcalase, are added to the soybean powder in an appropriate ratio, and hydrolyzed at a temperature of 50 to 60 ° C for 3 to 4 hours, It is preferred to prepare the degradation products. This is because the optimum proteolysis temperature of the protein hydrolyzing enzyme Alcalase is 55 ° C. That is, when the hydrolyzate is hydrolyzed at a temperature lower than 50 ° C for less than 3 hours, the hydrolyzate is not completely made and the glyoxal isoflavone remains. When the hydrolyzate is hydrolyzed for a time exceeding the time, an unnecessary process time is consumed even though the yield or the hydrolysis power of the hydrolyzate is not increased any more, The activity of Alcalase is suppressed within a short time, and the hydrolysis ability is not further promoted.

In the process of producing the frontal beverage according to an embodiment of the present invention, in the hydrolysis step (S ₁₁₀ ) included in the whole soybean milk production step (S ₁₀₀ ), the step of selectively using Alcalase among the protein hydrolyzing enzymes The conditions are defined based on the result of "Determination of protein hydrolytic enzymes used in hydrolysis step in soybean milk production step", which can be understood more clearly by the following example 1.

In addition, in the hydrolysis step (S ₁₁₀ ) included in the whole milk production step (S ₁₀₀ ) during the process of manufacturing the frontal beverage according to an embodiment of the present invention, the protein hydrolyzing enzyme Alcalase is added to the soybean powder And the specific restriction of the hydrolysis time is set based on the results of the " Experiment on Determination of the Amount of Protein Hydrolyzate Addition and Hydrolysis Time in the Hydrolysis Step in Whole Milk Oil Production Stage " This can be more clearly understood by the following Example 2.

In the deactivation step (S ₁₂₀ ), the hydrolyzate produced in the hydrolysis step is heated to 95 to 100 ° C to inhibit the enzyme action. The inactivating step (S ₁₂₀ ) is a step for suppressing the enzymatic action of the protein hydrolyzing enzyme Alcalase to ensure stability, and it is preferable to heat the hydrolyzate to 95 to 100 ° C.

In the step of hydrolyzing the hydrolyzate (S ₁₃₀ ), the hydrolyzate inhibited by the enzymatic action in the deactivation step is cooled to 65 to 75 ° C to produce whole soybean milk. The hydrolyzate cooling step (S ₁₃₀ ) is a process for effectively boiling a mixture of a mixture of whole soybean milk and soybean powder prepared in the step of preparing the frontal composition.

In the hydrolyzate cooling step (S ₁₃₀ ) of the present invention, it is preferable to cool the hydrolyzate to 65 to 75 ° C to prepare whole soybean milk. This is because when the hydrolyzate is cooled to a temperature lower than 65 ° C to prepare whole soybean milk , The heating and stirring time may be too long in the process of mixing the soymilk powder with the whole soymilk in the process of preparing the frontal composition, and the productivity may be lowered. The hydrolyzate is cooled to a temperature exceeding 75 캜 When whole soybean milk is prepared, the soybean powder is mixed in the whole soybean milk and the soybean flour is boiled in a short time during the preparation of the front soybean milk composition. Therefore, the soybean powder is not completely taken out and the sludge generation rate is increased on the inner wall of the heating device Because.

Therefore, in the total soy milk production step (S ₁₀₀ ), 1200 to 1900 parts by weight of water and 1 to 2 parts by weight of a protein hydrolyzing enzyme, Alcalase, are added to 100 parts by weight of soybean powder, (S ₁₁₀ ) for 3 to 4 hours to hydrolyze the hydrolyzate to produce a hydrolyzate; An inactivating step (S ₁₂₀ ) of heating the hydrolyzate prepared in the hydrolyzing step to 95 to 100 ° C to inhibit the enzyme action; And a hydrolyzate cooling step (S ₁₃₀ ) of cooling the hydrolyzate inhibited by the enzyme action in the deactivation step to 65-75 캜 to prepare whole soybean milk.

Next, a step of preparing the frontal composition can be carried out (S ₂₀₀ ).

30 to 40% by weight of whole soybean milk prepared in the step of preparing whole soybean milk and 60 to 70% by weight of soybean powder are mixed and heated and stirred until a mixture of whole soybean milk and soybean powder reaches a temperature of 90 to 95 캜 It is possible to carry out a step of preparing a frontal part composition for preparing a frontal composition.

The soybean powder may be pulverized to have a size of 550 to 650 mesh, and may be the same as the soybean powder used in the step S _{100 of} producing whole milk.

In general, since the frontal part is prepared by adding the coagulant to the whole soybean milk, the soybean flour is added to the whole soybean milk in the present invention, Lt; RTI ID = 0.0 > a < / RTI > frontal composition. This is because the hydrolyzed whole soy milk does not solidify even when a coagulant is added. Accordingly, in the present invention, soybean powder is mixed with a certain ratio of whole soybean milk prepared in the step of preparing whole soybean milk, It is preferable to prepare a separate front end by adding a coagulant in a step of adding a coagulant at a later stage.

In the step of preparing the frontal composition (S ₂₀₀ ), it is preferable to mix 30 to 40% by weight of whole soybean milk with 60 to 70% by weight of soybean powder. This is because when whole soybean milk is mixed at a ratio of less than 30% by weight based on the total weight% of the mixture of the mixture of whole soybean milk and soybean powder and soybean powder is mixed at a ratio exceeding 70% by weight, When the total soybean milk is mixed in a proportion of more than 40% by weight and the soybean powder is mixed in a proportion of less than 60% by weight, there is a possibility that the soybean powder is not produced in the shape of the frontal part, The texture may become too soft and the likelihood of texture may be reduced.

In the step of preparing the frontal composition (S ₂₀₀ ), the whole soybean milk and the soybean powder are mixed at a proper ratio, and the mixture of the whole soybean milk and the soybean powder is heated and stirred until the temperature becomes 90 to 95 ° C to prepare the frontal composition . This is because when the frontal composition is prepared by heating and stirring the mixture at a temperature of less than 90 캜, the soybean powder may not be fully ripe, resulting in overexpression of the bad taste. If the mixture has a temperature exceeding 95 캜 In the case of preparing the front-head composition by heating and stirring as much as possible, there is a possibility that the flavor inherent in soybeans may be canceled.

In the step of preparing the frontal composition (S ₂₀₀ ), it is preferable to mix the whole soymilk and the soybean powder in an appropriate ratio, and then heat the mixture until the temperature of the mixture of the soymilk and the soybean powder reaches the proper temperature. It is preferable that the mixture is heated and the whole soymilk and the soybean powder are continuously stirred to uniformly mix the soybean powder and the whole soybean milk having the different state of the particles and the properties.

Therefore, in the step of preparing the frontal part composition (S ₂₀₀ ), 30 to 40% by weight of whole soybean milk and 60 to 70% by weight of soybean powder are mixed, and until the mixture of whole soybean milk and soybean powder is heated to 90 to 95 ° C It is most preferable to prepare the front-head composition by heating and stirring.

In the process of preparing the frontal beverage according to an embodiment of the present invention, the mixing ratio of the whole soymilk and the soybean powder in the step of preparing the frontal composition (S ₂₀₀ ) is specifically defined as " (Non-glycosylated active isoflavone content analysis experiment and sensory test) ", which can be more clearly understood by the following Example 3.

Next, the frontal part composition cooling step may be performed (S ₃₀₀ ).

The frontal part composition cooling step in which the frontal part composition prepared in the frontal part composition manufacturing step is cooled to a temperature of 25 to 30 캜 may be performed.

In the step of cooling the front head composition (S ₃₀₀ ), a step of adding a coagulant at a later step of adding a coagulant to gradually soften the texture of the frontal part and gradually coagulate is performed.

That is, in the step of cooling the front head composition (S ₃₀₀ ), the front head composition is cooled to a temperature at which the coagulant does not react, and the front head composition is preferably cooled to a temperature of 25 to 30 ° C. This is because when the frontal composition is cooled to a temperature of less than 25 캜, the cooling time may become longer and the productivity may be lowered. When the frontal composition is cooled to a temperature exceeding 30 캜, It may become coagulated at the same time as it is added, and the texture of the front part may become coarse.

Therefore, in the frontal part composition cooling step (S ₃₀₀ ), it is most preferable that the frontal part composition is cooled to a temperature of 25 to 30 캜.

Next, a coagulant addition step may be performed (S ₄₀₀ ).

A coagulant addition step of adding a coagulant mixed with transglutaminase, magnesium chloride, sodium chloride and water to the cooled frontal composition in the frontal part composition cooling step may be performed.

According to an embodiment of the present invention, the coagulant of the coagulant addition step (S ₄₀₀ ) may include 10-15 wt% of transglutaminases, 15-20 wt% of magnesium chloride, 20-25 wt% % Of water and 40 to 50 wt% of water. This is to increase the coagulation efficiency of the frontal composition by using a coagulant in which transglutaminases, magnesium chloride, sodium chloride and water are mixed at appropriate ratios.

According to one embodiment of the present invention, in the coagulant addition step (S ₄₀₀ ), the coagulant is added in an amount of 1 to 3 parts by weight based on 100 parts by weight of the frontal composition. This is because when the coagulant is added in a proportion of less than 1 part by weight based on 100 parts by weight of the frontal composition, solidification is not properly performed and viscosity is lowered at the time of manufacturing the frontal beverage, It is possible that a curd can be generated in the sterilization step. In addition, when the coagulant is added in a proportion of more than 3 parts by weight based on 100 parts by weight of the frontal composition, the bitterness unique to the coagulant is overexpressed in the finally prepared beverage, and the consumer's preference for taste and flavor may be reduced There is.

Therefore, in the coagulant addition step (S ₄₀₀ ), 10 to 15% by weight of transglutaminases, 15 to 20% by weight of magnesium chloride, 20 to 25% by weight of guar gum, It is most preferable to add the coagulant mixed at a ratio of 40 to 50% by weight in a proportion of 1 to 3 parts by weight.

Next, a front-end manufacturing step may be performed (S ₅₀₀ ).

In the step of adding the coagulant, the frontal part composition in which the coagulant is added may be heated at a temperature of 80 to 95 ° C. for 50 to 70 minutes to perform the frontal part manufacturing step of manufacturing the frontal part.

The coagulant added to the frontal composition includes transglutaminases, and the time of expression of transglutaminases is a temperature of 55 to 60 캜.

In the frontal part preparation step (S ₅₀₀ ) of the present invention, the frontal composition to which the coagulant has been added is heated at a temperature of 80 to 95 ° C for 50 to 70 minutes so that the frontal composition is exposed at a temperature of 55 to 60 ° C at which the transglutaminase is expressed The front and back portions are softened and solidified. In addition, the number of viable microorganisms in the frontal region is reduced by heating the frontal composition until the frontal composition reaches 85 to 95 DEG C, and thus the shelf life of the finally prepared frontal beverage can be increased.

In addition, it is preferable to prepare the front head by heating the front head composition to which the coagulant has been added at a temperature of 80 to 95 ° C in the front head manufacturing step (S ₅₀₀ ), by heating the front head composition to a temperature of less than 80 ° C, It is difficult to anticipate the sterilizing effect because the number of viable microorganisms can not be reduced during sterilization. In case of preparing the frontal part by heating the frontal composition at a temperature exceeding 95 캜, the pre- There is a possibility that the problem of reducing the amount of water is reduced.

Therefore, it is most preferable to prepare the front head by heating the front head composition to which the coagulant has been added at a temperature of 80 to 95 캜 for 50 to 70 minutes in the front head manufacturing step (S ₅₀₀ ).

The present invention is characterized in that the beverage is prepared as a liquid beverage by using the front head without using general tofu or soybean milk. This is because the frontal part is characterized by having a smooth appearance and containing all the nutrients of soybean milk, and soybean husks having high nutritive value are not discarded in the manufacturing process, so that they have good taste and quality and high nutritional value.

In addition, the present invention is characterized in that the beverage is prepared as a liquid beverage using a frontal part, and a liquid beverage is prepared using a frontal part prepared by using hydrolyzed whole soybean milk to which a protein hydrolyzing enzyme has been added. This is because the active isoflavone content of the ungical saccharide is advantageous because the hydrolyzed whole soybean oil with the addition of the protein hydrolyzing enzyme is used to prepare the frontal part and then it is made into a beverage. In addition, there is an effect that consumers' preference for the texture of the beverage is enhanced.

Therefore, the frontal beverage prepared according to one embodiment of the present invention can be prepared by using the front head manufactured by using the hydrolyzed whole soybean milk to which the protein hydrolyzing enzyme is added without using the general head, soybean milk, To increase the active isoflavone content of non - glycosides and to improve the properties of beverages in the final prepared beverages,

In the process of manufacturing the frontal beverage according to one embodiment of the present invention, the frontal portion prepared by using the hydrolyzed whole soybean milk with the addition of the protein hydrolyzing enzyme is used to specifically define the type of the tofu. Quot; sensory test according to the present invention ", which can be understood more clearly by Example 4 below.

Next, a frontal cooling step may be performed (S ₆₀₀ ).

The front head cooling step may be performed in which the front head manufactured in the front head manufacturing step is cooled to a temperature of 4 to 10 ° C.

Frontal cooling step of the present invention (S ₆₀₀₎ is a step of cooling the frontal region in order to produce a beverage composition in liquid form by mixing the frontal and sub material in a later beverage material mixing step, the frontal region is cooled to a temperature of from 4 to 10 ℃ .

Next, a drink material mixing step can be performed (S ₇₀₀ ).

The frontal part, the milk and the skim milk powder cooled in the frontal cooling step are firstly mixed and homogenized for 5 to 10 minutes using an inline mixer, and then the isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose are further added And then mixed and homogenized by using an inline mixer for 8 to 12 minutes to perform a beverage ingredient mixing step for producing a liquid beverage composition.

In the beverage material mixing step (S ₇₀₀ ) of the present invention, the frontal part, the milk and the skim milk are first mixed and homogenized in the front part, the milk and the skim milk without mixing and homogenizing all the materials at once, Can be mixed and homogenized for a period of time, which makes it possible to produce a smooth frontal beverage.

The primary mixing and homogenization process is a step that mixes the frontal part, the milk and the skim milk so that they can be mixed well with the materials to be mixed and homogenized in the second place, and the sugar and salt can be infiltrated evenly. In addition, the secondary mixing and homogenization step is a step of adding the isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose to the mixed and homogenized state of the frontal part, the milk and the skim milk, .

That is, in order to enhance the preference of the consumers for the texture of the finally manufactured frontal beverage, the frontal part, the milk and the skim milk are firstly mixed and homogenized for 5 to 10 minutes using an inline mixer, and then the isomaltooligosaccharide, It is most preferred to further add salt, stevia, xylitol and purified glucose and then mix and homogenize for 8 to 12 minutes using an inline mixer to prepare a liquid beverage composition.

In the beverage material mixing step ( _S700 ), it is preferable to mix and homogenize the front head, milk and skim milk firstly for 5 to 10 minutes using an inline mixer. This is because when the mixing and homogenization process is performed for less than 5 minutes in the primary mixing and homogenization process, the frontal part, the milk and the skim milk are not mixed uniformly, If mixing and homogenization processes are performed for more than 10 minutes, considering the time of secondary mixing and homogenization process, mixing and homogenization The effect is no longer increased, but is mixed and homogenized in the container of the inline mixer for too much time, resulting in a long manufacturing time and reduced productivity.

In addition, in the beverage ingredient mixing step (S ₇₀₀ ), the frontal part, the milk and the skim milk were first mixed and homogenized using an inline mixer, and further added with isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose It is preferred to mix and homogenize in a secondary for 8 to 12 minutes using a back inline mixer. This is because, when the mixing and homogenization process is performed for less than 8 minutes in the secondary mixing and homogenization process, the material of the front beverage is not sufficiently mixed and homogenized so that the neck turn is not smooth and the food is uncomfortable. The effect of reducing the degree of preference can occur, and when the mixing and homogenization process is performed for more than 12 minutes, the effect of mixing and homogenization no longer increases, while mixing in the container of the inline mixer for too much time And homogenization, so that the production time may be long and the productivity may be deteriorated.

Therefore, in the beverage material mixing step (S ₇₀₀ ), the frontal part, the milk and the skim milk are firstly mixed and homogenized for 5 to 10 minutes using an inline mixer, and then the mixture is homogenized with isomaltooligosaccharide, condensed milk, salt, stevia, xylitol, And then mixed and homogenized by using an inline mixer for 8 to 12 minutes to prepare a liquid beverage composition.

The first and second mixing and homogenization processes are separately performed in the beverage material mixing step (S ₇₀₀ ) during the process of manufacturing the frontal beverage according to an embodiment of the present invention, and the mixing and homogenization process Is set based on the result of the " sensory test according to the processing condition of the beverage material mixing step ", which can be more clearly understood by the following Example 5.

According to an embodiment of the present invention, in the beverage material mixing step (S ₇₀₀ ), 45 to 50 wt% of the front part, 40 to 45 wt% of milk, 1 to 3 wt% of skim milk powder, 3 to 4 wt% of isomaltooligosaccharide, Characterized in that the ingredients are mixed at a ratio of 1 to 3% by weight of condensed milk, 0.05 to 0.1% by weight of salt, 0.01 to 0.03% by weight of stevia, 0.03 to 0.05% by weight of xylitol and 0.5 to 1% by weight of purified glucose.

It is preferable that the front portion is mixed at a ratio of 45 to 50% by weight based on the total weight of the beverage ingredients. This is because, when the front part is mixed at a ratio of less than 45% by weight, there is a problem that the light taste is insufficient, the taste and flavor of the front part are not properly felt, If the frontal part is mixed at a ratio exceeding 50% by weight, the viscosity of the finally produced frontal beverage may become high, which may result in inconvenience of food intake, and the likelihood of consumers' There is.

It is preferable that the milk is mixed in a proportion of 40 to 45% by weight based on the whole weight of the beverage ingredients. When the milk is mixed at a ratio of less than 40% by weight, the viscosity of the finally prepared front beverage becomes too high, so that the preference of the consumer for the texture is reduced, When the milk is mixed at a ratio exceeding 45% by weight, the property of the finally produced front beverage becomes too thin, and the taste and flavor of the front head can not be felt well.

It is preferable that the skim milk powder is mixed in a proportion of 1 to 3% by weight based on the total weight of the beverage ingredients. This is because when the skim milk powder is mixed at a ratio of less than 1% by weight, there is a possibility that the taste of the final prepared bean beverage is insufficiently expressed. If the skim milk powder is mixed at a ratio exceeding 3% by weight This is because the pungency taste specific to powdered milk is emphasized, which may reduce the taste of the consumer.

The isomaltooligosaccharide is mixed in a proportion of 3 to 4% by weight based on the total weight of the beverage ingredients, the condensed milk is mixed in a proportion of 1 to 3% by weight, the stevia is mixed in a proportion of 0.01 to 0.03% Are mixed in a proportion of 0.5 to 1% by weight, and the salt is mixed in a proportion of 0.05 to 0.1% by weight. This is because, when the isomaltooligosaccharide is mixed in a ratio of less than 3% by weight, the condensed milk is less than 1% by weight, the stevia is less than 0.01% by weight, the purified glucose is less than 0.5% by weight and the salt is less than 0.05% More than 4% by weight of isomaltooligosaccharide, more than 3% by weight of condensed milk, more than 0.03% by weight of stevia, more than 1% by weight of purified glucose, salt When the mixture is mixed at a ratio of more than 0.1% by weight, the sweetness may be excessively emphasized compared with the slightly whitish and slightly flavorful taste of the frontal part in the finally prepared frontal beverage.

It is preferable that xylitol is mixed in a proportion of 0.03 to 0.05% by weight based on the total weight of the beverage ingredients. This is because, when xylitol is mixed at a ratio of less than 0.03% by weight, solubility in the oral cavity is lowered when the final prepared beverage is consumed, thereby reducing the preference of the consumer for the texture. , The sweetness of the finally prepared pre-head beverage becomes strong, which may reduce sensual preference.

Therefore, in the beverage material mixing step (S ₇₀₀ ), 45 to 50 wt% of the front part, 40 to 45 wt% of milk, 1 to 3 wt% of skim milk powder, 3 to 4 wt% of isomaltooligosaccharide, 1 to 3 wt% The liquid beverage composition is prepared by mixing and homogenizing the material at a ratio of 0.05 to 0.1% by weight, stevia 0.01 to 0.03% by weight, xylitol 0.03 to 0.05% by weight and purified glucose 0.5 to 1% by weight .

In the beverage material mixing step ( _S700 ) during the process of manufacturing the frontal beverage according to an embodiment of the present invention, the mixing ratio of the frontal part, milk, skim milk powder, isomaltooligosaccharide, condensed milk, salt, stevia, xylitol, Quot; is set based on the result of " sensory evaluation according to the mixing ratio of ingredients in the beverage material mixing step ", which can be understood more clearly by the following Embodiment 6.

Next, a packaging step may be performed (S ₈₀₀ ).

The beverage composition of the liquid form manufactured in the beverage material mixing step may be packed in a wrapping paper made of polypropylene inside and made of spout aluminum.

In the present invention, it is preferable that the liquid beverage composition is packed in a wrapping paper which is made of polypropylene inside and made of spout aluminum, and which is packaged in the form of a liquid To prevent the beverage composition from being denatured and deteriorated by the external environment.

In the packaging step (S ₈₀₀ ), the liquid beverage composition is packed in a package of polypropylene inside and made of spout aluminum in a unit of 200 to 2000 ml. can do.

Next, a sterilization step may be performed (S ₉₀₀ ).

The sterilization step of sterilizing the beverage composition packaged in the packaging step may be performed.

In the present invention, the beverage composition (frontal beverage) is sterilized in an intermittent sterilization manner in a packaged state to prevent denaturation and deterioration of the beverage composition during distribution and sale.

The intermittent sterilization is a sterilization method in which a sterilization process is repeatedly performed at a temperature of 100 ° C or less, and a sterilization process is interposed between the sterilization process and the sterilization process. The sterilization process is mainly intended to sterilize a clear liquid product such as wine or vinegar When to use.

It is common that dairy products and soybean milk products do not use such an intermittent sterilization method. However, since the present invention contains a large amount of solid content, destruction of nutrients during sterilization treatment at high temperature is increased, curd is formed, It is characterized in that it is sterilized by an intermittent sterilization method.

This is for the purpose of manufacturing a front beverage which can be stored for a long time by preventing the destruction of nutrients and curd formation by performing the sterilization process several times at a temperature within 100 캜 according to the present invention.

According to an embodiment of the present invention, the sterilization step (S ₉₀₀ ) comprises a primary sterilization step (S ₉₁₀ ); A primary cooling step ( _S920 ); Step S ₉₃₀ ; A secondary sterilization step ( _S940 ); And a secondary cooling step ( _S950 ).

FIG. 3 is a flowchart showing a sterilization step in the process of manufacturing a frontal beverage according to an embodiment of the present invention.

In the primary sterilization step ( _S910 ), the beverage composition is sterilized at a temperature of 80 to 90 DEG C for 50 to 70 minutes.

In the first cooling step ( _S920 ), the sterilized beverage composition in the primary sterilization step is cooled to a temperature of 4 to 10 占 폚.

In the setting step ( _S930 ), the beverage composition cooled in the primary cooling step is allowed to stand for 24 to 36 hours.

In the secondary sterilization step ( _S940 ), the beverage composition that has been allowed to stand at the abovementioned step is sterilized at a temperature of 70 to 80 DEG C for 50 to 70 minutes.

In the second cooling step ( _S950 ), the sterilized beverage composition in the second sterilization step is cooled to a temperature of 4 to 10 占 폚.

In the present invention, the beverage composition packaged in the packaging step is sterilized as it is packaged, and it is sterilized (primary sterilization step ( _S910 )) at a temperature of 80 to 90 DEG C for 50 to 70 minutes, It is most preferred to perform a sterilization treatment (secondary sterilization step ( _S940 )) at a temperature of 50 to 70 minutes.

In the sterilization step (S ₉₀₀ ) of the present invention, the secondary sterilization step is preferably performed at a lower temperature than the primary sterilization step. The sterilization step (S ₉₀₀ ) prevents the curd from being formed, It is preferable to carry out the reaction at a temperature of 70 to 90 캜.

This is because, when the frontal beverage of the present invention containing a large amount of protein as a main ingredient in the frontal part and the milk is sterilized under the same conditions as those of ordinary beverages, there may arise a problem of protein coagulation and a curd Not only can a problem occur, but also the viscosity may be increased and the convenience of drinking may be deteriorated.

Thus, in the sterilization step ( _S900 ), a primary sterilization step ( _S910 ) for sterilizing the beverage composition at a temperature of 80 to 90 DEG C for 50 to 70 minutes; A primary cooling step ( _S920 ) of cooling the sterilized beverage composition in said primary sterilization step to a temperature of 4 to 10 DEG C; A settling step ( _S930 ) of allowing the beverage composition to cool in the primary cooling step for 24 to 36 hours; A secondary sterilization step ( _S940 ) of sterilizing the beverage composition, which has been allowed to stand in the abovementioned step, at a temperature of 70 to 80 DEG C for 50 to 70 minutes; And a secondary cooling step ( _S950 ) in which the sterilized beverage composition is cooled to a temperature of 4 to 10 DEG C in the secondary sterilization step.

The process conditions such as the sterilization temperature and the sterilization time in the sterilization step (S ₉₀₀ ) during the process of manufacturing the frontal beverage according to an embodiment of the present invention are specifically defined as " And sensory evaluation ", which can be understood more clearly by the following Example 7.

The sterilized frontal beverage may be stored in a cold storage maintained at a temperature of 4 DEG C after cooling using a cooling circulation apparatus in which cold water of 3 to 10 DEG C is circulated.

In the present invention, an inline mixer is used in the entire process for manufacturing the frontal beverage.

4 is a photograph showing an inline mixer used in a process of manufacturing a frontal beverage according to an embodiment of the present invention.

The inline mixer is a continuous circulation type pump, which is similar to a pump, so it is called an inline pump and has a key function in terms of dispersion and emulsification. In addition, multistage dispersion occurs due to fine rotors and stator in the process of self-discharge of the suctioned material.

The inline mixer has 2 ~ 5 more stator than the general mixer and has strong emulsification and dispersing ability. It can be cleaned in one place and it is hygienic (CIP). have. In addition, the inline mixer can be installed by connecting only the drain, and it is easy to install and maintain.

In the present invention, by using the inline mixer with the hydrothermal circulation jacket type tank, it is possible to perform multistage dispersion by the fine rotor and the stator in the process of self-discharging the material sucked in the tank by the continuous circulation type structure, The beverage of the present invention improves the properties of the beverage, and the beverage has excellent texture.

In addition, since the heating and cooling can be performed in the same tank by producing the whole soymilk in the cold / hot water circulating jacket tank, there is no need to transfer the whole soy milk to the boiling and cooling process of the soymilk, There is an advantage that it can solidify.

Table 1 shows the difference between the conventional method of manufacturing the frontal part and the method of manufacturing the frontal part of the beverage using the inline mixer.

Original front head Beverage head Manufacturing Equipment 500 to 700 rpm Front-end manufacturing equipment consisting of heating tank and cooling tank with rotating propeller. Inline mixer with hydrothermal circulating jacket type tank. In the process of self-discharge of the material sucked in the tank by the continuous circulation structure, multistage dispersion by fine rotor and stator is performed and mixing is performed. Methodological Features Dispersion mixing by rotary heating. Tofu poured into a mold, solidified by heating. Cold and hot water circulation Jacket tank makes heating and cooling in one tank, so that it does not need to transfer whole milk to boiling and cooling the whole soy milk.
It is possible to solidify the front part without separate packaging or container. Effective features Small quantity production possible. Tofu can be loaded so that the beverage production time can be changed flexibly. Because the coil is heated in the heating bath, the heating is faster but the yield is lower. Cooling speed is fast by transferring soymilk to a cooling tank connected to a cooling lake that can circulate separate cooling water during cooling. Easy processing due to no soy milk transfer process. It is economical because there is no need for a separate front container. It is possible to mix the material directly on the front part, shortening the time of opening the packed tofu. Beverages must be produced at the same time as the front head manufacturing.

In other words, there is an effect that the operation efficiency is improved because the whole soymilk transferring process is not needed, and productivity is improved from the economic point of view because a separate tofu container is not required in the frontal part manufacturing process. In addition, since the ingredients can be directly added to the front part and mixed and homogenized, the beverage can be produced, which can shorten the opening time of the packaging tofu and minimize the generation of waste.

When the front head is manufactured using the inline mixer, there is a problem that the front head formed in a certain shape can not be manufactured. However, in the present invention, an inline mixer can be used because the front part can be used even if the front part does not have a certain shape because the front part is mixed and homogenized together with the material to make it as a beverage.

Accordingly, in the present invention, it is most preferable to use an inline mixer in the entire process for manufacturing the frontal beverage.

Hereinafter, a frontal beverage was prepared according to various forms, and a sensory test and a general bacterial count test were conducted on the frontal beverage. The frontal beverage according to one embodiment of the present invention can be more clearly understood by a sensory test and a general bacterial count test described below.

Former soy milk production stage  Used in the hydrolysis step Protein hydrolyzing enzyme  Crystal experiment

In order to increase the content of the active isoflavone of the non-glycosides of the frontal beverage according to one embodiment of the present invention, experiments were conducted to determine the protein hydrolytic enzymes used in the process of preparing soybean milk before hydrolysis. The protein hydrolytic enzymes used in the hydrolysis step of the whole soybean milk production step were analyzed for total nitrogen (total nitrogen) contained in the hydrolysates of Experimental Groups 1-1 to 1-4 prepared with different kinds of protein hydrolytic enzymes, TN). The protein hydrolytic enzymes were determined based on the total nitrogen content.

[Preparation of experimental group of Example 1]

1500 parts by weight of water and 1.5 parts by weight of protein hydrolyzing enzyme were added to 100 parts by weight of the soybean powder and hydrolyzed at 55 ° C for 3.5 hours to prepare a hydrolyzate. The types of protein hydrolyzing enzymes used in the above are shown in Table 2 below.

Protein hydrolytic enzyme type Experiment 1-1 Alcalase Experimental group 1-2 Protamex Experimental group 1-3 Flavourzyme Experiment 1-4 Neutrase

[ Example  1 Total nitrogen (TN) content test method]

When proteins are decomposed by chemical or physical action in food, they are decomposed into nitrogen compounds, and the total amount of these is called total nitrogen. The total nitrogen content was measured by micro-kjeldahl method and measured using a protein automatic analyzer (kjeltec auto system 2300, Foss).

[Experimental result of measurement of total nitrogen (TN) content in Example 1]

The total nitrogen (TN) content of the hydrolysates of Experimental Groups 1-1 to 1-4 was measured and the results are shown in Table 3 below.

Protein hydrolytic enzyme type Nitrogen (mg / 100g) Experiment 1-1 Alcalase 6986.06 Experimental group 1-2 Protamex 6367.20 Experimental group 1-3 Flavourzyme 6585.28 Experiment 1-4 Neutrase 6494.19

As shown in Table 3, Alcalase among the protein hydrolytic enzymes showed the highest protein resolution. Therefore, it is considered that Alcalase among the protein hydrolytic enzymes is the most suitable enzyme for the hydrolyzate production.

Therefore, in the hydrolysis step (S ₁₁₀ ) included in the whole soybean milk production step (S ₁₀₀ ) during the process of manufacturing the frontal beverage according to the embodiment of the present invention through Example 1, among the protein hydrolyzing enzymes, It is most preferable to limit the process conditions so as to selectively use Alcalase.

Determination of addition amount of protein hydrolyzing enzyme and hydrolysis time in hydrolysis step

In order to increase the content of the active isoflavone of the non-glycosides of the frontal beverage according to one embodiment of the present invention, an experiment for determining the addition amount of the protein hydrolyzing enzyme and the hydrolysis time during the preparation of soybean milk before hydrolysis Respectively. The addition amount of protein hydrolyzing enzyme and the hydrolysis time were determined in the soybean milk preparation stage by adding the hydrolyzate of the experimental groups 2-1 to 2-4 prepared by setting different amounts of the protein hydrolyzing enzyme and the protein hydrolyzate The total nitrogen (TN) content in the hydrolyzate of control group 2-1 was measured by the passage of time, and the addition amount of the protein hydrolyzing enzyme and the hydrolysis time were determined based on the total nitrogen content .

[Preparation of experimental group and control group of Example 2]

1500 parts by weight of water and Alcalase, a protein hydrolyzing enzyme, were added to 100 parts by weight of the soybean powder, and hydrolyzed at a temperature of 55 ° C for a predetermined time to prepare a hydrolyzate. The amount of the protein hydrolyzing enzyme Alcalase added is shown in Table 4 below.

Amount of Alcalase added Soybean powder Alcalase Control group 2-1 100 parts by weight - Experiment 2-1 100 parts by weight 0.5 parts by weight Experiment 2-2 100 parts by weight 1 part by weight Experimental group 2-3 100 parts by weight 1.5 parts by weight Experiment group 2-4 100 parts by weight 2 parts by weight

[ Example  2 Total nitrogen (TN) content test method]

The total nitrogen content was measured by micro-kjeldahl method and measured using a protein automatic analyzer (kjeltec auto system 2300, Foss). The total nitrogen (TN) content of the hydrolyzate of the control group 2-1 and the experimental groups 2-1 to 2-4 was measured at 1 hour, 2 hours, 3 hours and 4 hours according to the passage of time.

[ Example  2 Total Nitrogen (TN) Content of Tests]

The results of measurement of the total nitrogen (TN) content in the hydrolyzate of the control group 2-1 and the test groups 2-1 to 2-4 are shown in FIG.

As a result of the addition of Alcalase, which is a protein hydrolyzing enzyme, and the change of the total nitrogen content according to the hydrolysis time, the total nitrogen content was increased as the amount of the proteinase was increased, Total nitrogen content increased significantly with time.

The hydrolyzate of Experimental Group 2-3 prepared by adding 1.5% by weight of protein hydrolyzing enzyme Alcalase to 100 parts by weight of soybean powder and the protein hydrolyzing enzyme Alcalase were added to 100 parts by weight of soybean powder, The hydrolyzate of Experimental group 2-4 prepared by adding 2 wt% of water showed the highest total nitrogen content at the time when the hydrolysis time was 3 hours, and the total nitrogen content did not increase even after the elapse of time appear. Therefore, it is considered that the proteolysis is completed when the hydrolysis time is 3 hours. The total nitrogen content in the hydrolysates of Experimental Groups 2-3 and 2-4 was 7000 mg / 100 g, indicating a similar hydrolytic tendency. In the case of 100 parts by weight of soybean powder, The hydrolyzate of Experimental group 2-2 prepared by adding 1 wt% of Alcalase was found to show similar values at the time of 4 hours of hydrolysis.

Accordingly, when the addition amount of the protein hydrolyzing enzyme and the hydrolysis time are taken into consideration, when the protein hydrolyzing enzyme Alcalase is added in an amount of 1 wt% according to 100 parts by weight of the soybean powder, the hydrolysis time is set to 4 hours It is preferable to set the hydrolysis time to 3 hours in the case of adding 2% by weight of the protein hydrolyzing enzyme Alcalase according to 100 parts by weight of the soybean powder.

Therefore, in the hydrolysis step (S ₁₁₀ ) included in the whole milk production step (S ₁₀₀ ) during the process of manufacturing the frontal beverage according to one embodiment of the present invention, 100 parts by weight of the soybean powder It was confirmed that it is most preferable to limit the process conditions by adding 1 to 2 parts by weight of a degrading enzyme Alcalase and hydrolyzing the mixture at an appropriate temperature for 3 to 4 hours to prepare a hydrolyzate.

In the frontal composition preparation step Whole soy milk  And Soybean Powder Non-glycoside  Analysis of active isoflavone content and sensory evaluation)

In order to enhance the content of the active isoflavone of the non-glycosides of the frontal beverage according to one embodiment of the present invention, in order to improve the content of the active soy isoflavone in the frontal beverage, Respectively. In the preparation of the frontal composition, the mixing ratio of the total soybean milk and the soybean powder was determined by measuring the content of the unglycosylated isoflavone contained in the frontal part of the experimental groups 3-1 to 3-5 And 3-1 to 3-5 in the experimental groups 3-1 to 3-5. Based on the results of the analysis of the non-glycoside isoflavone content and the sensory evaluation results, the mixing ratio of the total soy milk and the soybean powder in the step of preparing the frontal composition . The method of manufacturing the frontal portions of Experimental Groups 3-1 to 3-5 is as follows.

[ Example  3 of Experimental group  Produce]

1. Preparation of whole soybean milk (S ₁₀₀ ) : 1500 parts by weight of water and 1.5 parts by weight of a protein hydrolyzing enzyme, Alcalase, were added to 100 parts by weight of soybean powder, followed by hydrolysis at 55 ° C for 3.5 hours To prepare a hydrolyzate (hydrolysis step (S ₁₁₀ )). The hydrolyzate is heated to 97 DEG C to inhibit the enzyme action (inactivating step (S ₁₂₀ )). The enzyme-inhibited hydrolyzate is cooled to 70 캜 to prepare whole soybean milk (hydrolyzate cooling step (S ₁₃₀ )).

2. Frontal composition preparation step (S ₂₀₀ ) : The whole soybean milk and the soybean powder are mixed at a proper ratio, and the mixture of the whole soybean milk and the soybean powder is heated and stirred until the temperature reaches 93 캜 to prepare a frontal composition. The mixing ratio of the total soy milk and the soybean powder is shown in Table 5 below.

Frontal composition Whole soy milk Soybean powder Experimental group 3-1 10 wt% 90 wt% Experiment group 3-2 20 wt% 80 wt% Experimental group 3-3 30 wt% 70 wt% Experiment group 3-4 40 wt% 60 wt% Experiment group 3-5 50 wt% 50 wt%

3. Frontal composition cooling step (S ₃₀₀ ) : The frontal composition is cooled to a temperature of 27 캜.

4. Step of adding a coagulant (S ₄₀₀ ) : A coagulant is added at a ratio of 2 parts by weight to 100 parts by weight of the frontal composition. The coagulant is a mixture of 13% by weight of transglutaminases, 18% by weight of magnesium chloride, 24% by weight of jam and 45% by weight of water.

5. Frontal part preparation step (S ₅₀₀ ) : The frontal part with the coagulant added is heated at a temperature of 90 ° C for 60 minutes to prepare the frontal part.

6. Front cooling (S ₆₀₀ ) : Cool the front so that it is at a temperature of 6 ° C.

[ Example  3 of Non-glycoside  Experimental method for analysis of active isoflavone content]

Standard solutions were prepared by adding daidzin, genistin, daidzein, genistein reagent to each 10 μg / ml, 50 μg / ml, 250 μg / ml and 100 μg / Was dissolved in ethanol for HPLC and used. Each standard solution was mixed and analyzed to prepare a final standard solution at 5 μg / ml, 2.5 μg / ml and 1.25 μg / ml.

Each of the frontal portions of Experimental Groups 3-1 to 3-5 was lyophilized and a certain amount of a sample (5 g) was put in a reflux flask. Then, 50 ml of 75% ethanol solution was added, and the mixture was kept in a water bath kept at 80 캜 for 3 hours The filtrate was filtered through a filter paper, and the filtrate was adjusted to 100 ml with 75% ethanol solution. The filtrate was filtered through a 0.45 μm syringe filter and subjected to HPLC (high performance liquid chromatography) Respectively. The analytical conditions were set as shown in Table 6 below, and the content of active isoflavones of non-glycosides was analyzed by HPLC.

Items Conditions Detector UV-254 nm Column Agilent Eclipse XDB-C18, 5 [mu] m, 4.6 * 250 mm Column oven temp. 30 ℃ Mobile phase A: 0.1% Acetic acid in deionized water B: 0.1% Acetic acid in acetonitrile Time (min) A (%) B (%) 0 88 12 25 75 25 30 70 30 35 65 35 40 60 40 42 88 12 50 88 12 Flow rate 1.0 ml / min Injection volume 10 μl

[ Example  3 of Non-glycoside  Experimental results of active isoflavone content analysis]

The results of analysis of the content of non-glycosylated isoflavones contained in the frontal regions of Experimental Groups 3-1 to 3-5 are shown in Table 7 below.

Isoflavone content (mg / g) Bijin
(daidzin) Genistein
(genistin) Daid Jane
(daidzein) Genistein
(genistein) Active isoflavone content Experimental group 3-1 4.5276 6.9776 2.6630 7.2900 9.9530 Experiment group 3-2 5.5013 8.6979 2.9975 8.5683 11.5658 Experimental group 3-3 9.5980 15.4683 5.2884 15.5184 20.8068 Experiment group 3-4 11.7977 18.1681 6.2137 18.1607 24.3744 Experiment group 3-5 17.9898 27.6909 9.4751 27.6924 37.1675

As shown in Table 7, the content of the non-glycoside active isoflavone contained in the frontal portion was significantly increased according to the amount of total soybean milk, and the frontal portion of the experimental group 3-3 to 3-5 was 3-1 And 2 to 4 times more non-glycoside active isoflavone than the frontal part.

Accordingly, when the whole soymilk and the soybean powder are mixed in the step of preparing the frontal part composition (S ₂₀₀ ), when the whole soybean milk is mixed at a ratio of 30 wt% or more, the content of the non-glycosylated isoflavone contained in the frontal part is increased .

[ Example  3 Sensory Test Methods and Results]

The sensory test on the frontal regions of the experimental groups 3-1 to 3-5 is carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists from 20 to 60 years old to taste the panelists in the frontal areas of Experimental Groups 3-1 to 3-5 and to evaluate the sensory attributes such as appearance, Were evaluated using the evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 8 below.

Exterior Texture flavor Comprehensive likelihood Experimental group 3-1 7.40 7.00 7.10 7.17 Experiment group 3-2 8.30 9.30 9.70 9.10 Experimental group 3-3 8.50 9.20 9.30 9.00 Experiment group 3-4 8.00 8.30 8.20 8.17 Experiment group 3-5 6.30 6.50 6.40 6.40

* Sensory test value (10: very good, 0: very bad)

Table 8 shows the results of the sensory evaluation of the frontal regions of Experimental Groups 3-1 to 3-5. As the amount of total soybean milk was increased, the preference degree of the whole soybean milk group was decreased. % And soybean powder 60% in the experimental group 3-4 showed a significant reduction in the preference for the texture. That is, when the whole soymilk and the soybean powder are mixed in the step of preparing the frontal composition (S ₂₀₀ ), when the whole soybean milk is mixed at a ratio of less than 40% by weight, it is considered that the frontal part having excellent texture can be produced.

Therefore, the results of the analysis of the results of the analysis of the non-glycosidic active isoflavone content and the sensory evaluation test results on the frontal regions of the experimental groups 3-1 to 3-5 showed that in the preparation of the frontal composition, 30-40 wt% It has been found that when the soybean flour is mixed with 60 to 70% by weight of the soybean flour, the content of the non-glycosylated isoflavone is increased, and a good frontal portion with excellent texture can be produced.

Accordingly, in the process of preparing the frontal part composition (S ₂₀₀ ) during the process of manufacturing the frontal beverage according to one embodiment of the present invention, 30 to 40% by weight of whole soybean milk and 60 to 70% by weight of soybean powder are mixed It was confirmed that it is most preferable to limit the process conditions by preparing the frontal composition.

Sensory evaluation according to head type

According to one embodiment of the present invention, the frontal beverage of the experimental group 4-1 is prepared, and the kind of tofu used in the beverage material mixing step is set differently according to one embodiment of the present invention, and then the control groups 4-1 to 4 -3 bean curd beverage was prepared and the sensory test was performed according to the type of curd. The preparation method of the frontal beverage of the experimental group 4-1 and the tofu beverages of the control groups 4-1 to 4-3 are as follows.

[ Example  4 of Experimental group  And control group production]

1. Preparation of whole soybean milk (S ₁₀₀ ) : 1500 parts by weight of water and 1.5 parts by weight of a protein hydrolyzing enzyme, Alcalase, were added to 100 parts by weight of soybean powder, followed by hydrolysis at 55 ° C for 3.5 hours To prepare a hydrolyzate (hydrolysis step (S ₁₁₀ )). The hydrolyzate is heated to 97 DEG C to inhibit the enzyme action (inactivating step (S ₁₂₀ )). The enzyme-inhibited hydrolyzate is cooled to 70 캜 to prepare whole soybean milk (hydrolyzate cooling step (S ₁₃₀ )).

2. Preparation of frontal composition (S ₂₀₀ ) : 45% by weight of whole soybean milk and 65% by weight of soybean powder were mixed and heated and stirred until a temperature of 93 ° C was reached. .

3. Frontal composition cooling step (S ₃₀₀ ) : The frontal composition is cooled to a temperature of 27 캜.

4. Step of adding a coagulant (S ₄₀₀ ) : A coagulant is added at a ratio of 2 parts by weight to 100 parts by weight of the frontal composition. The coagulant is a mixture of 13% by weight of transglutaminases, 18% by weight of magnesium chloride, 24% by weight of jam and 45% by weight of water.

5. Frontal part preparation step (S ₅₀₀ ) : The frontal part with the coagulant added is heated at a temperature of 90 ° C for 60 minutes to prepare the frontal part.

6. Front cooling (S ₆₀₀ ) : Cool the front so that it is at a temperature of 6 ° C.

7. Mixing step of beverage ingredients (S ₇₀₀ ) : One of the cooled front, general front, general tofu, or soy milk, and milk and skim milk were first mixed and homogenized for 8 minutes using an inline mixer, and then the isomaltooligosaccharide , Condensed milk, salt, stevia, xylitol, and purified glucose, and then mixed and homogenized for 10 minutes using an inline mixer to prepare a liquid beverage composition. The beverage ingredient contained 48.3% by weight of one of the frontal part, the general frontal part, the common head part or the soy milk, 43.3% by weight of milk, 2% by weight of skim milk powder, 3.5% by weight of isomaltooligosaccharide, 2% by weight of condensed milk, 0.07% , 0.04% by weight of xylitol and 0.77% by weight of purified glucose. The types of tofu contained in the experimental group 4-1 and the control groups 4-1 to 4-3 are shown in Table 9 below.

Tofu type Remarks Experimental group 4-1 Frontal Prepared using soy milk before hydrolysis Control group 4-1 General forehead Manufactured using common whole soy milk Control group 4-2 General tofu - Control group 4-3 soy milk -

8. Packing Step (S ₈₀₀ ) : The beverage composition of liquid form is packed in 500 ml of wrapping paper which is made of polypropylene inside and made of spout aluminum.

9. Sterilization step (S ₉₀₀ ) : The packaged beverage composition is sterilized in the packed state at a temperature of 85 ° C for 60 minutes (primary sterilization step (S ₉₁₀ )) and then cooled to a temperature of 6 ° C Car cooling step _S920 ). The beverage composition is allowed to stand for 24 to 36 hours (step ₉₃₀ ). The beverage composition is sterilized at a temperature of 75 DEG C for 60 minutes (secondary sterilization step ( _S940 )) and then cooled to a temperature of 6 DEG C (secondary cooling step ( _S950 )).

As shown in the above production method, in the experimental group 4-1, the front head prepared using the hydrolyzed soybean milk (hydrolyzed whole soybean oil with the addition of the protein hydrolyzing enzyme) prepared according to one embodiment of the present invention was used , And in the control group 4-1, the frontal head manufactured using general sheep milk was used. Also, in the control group 4-2, general tofu readily available in the market was used and in the control group 4-3, soymilk readily available in the market was used.

[ Example  4 Sensory Test Methods and Results]

The sensory test on the frontal beverage of the experimental group 4-1 and the tofu beverages of the control groups 4-1 to 4-3 is carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 to taste panelists in the frontal beverage of the experimental group 4-1 and the tofu drinks of the control groups 4-1 to 4-3, And texture score were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 10 below.

flavor zest Texture Comprehensive likelihood Experimental group 4-1 9.00 9.20 9.50 9.23 Control group 4-1 7.80 7.50 8.00 7.77 Control group 4-2 4.50 4.60 2.50 3.87 Control group 4-3 5.20 5.40 3.70 4.77

* Sensory test value (10: very good, 0: very bad)

Table 10 The frontal beverage of experimental group 4-1 prepared according to one embodiment of the present invention and the control group 4 prepared after different kinds of tofu used in the beverage material mixing step were set differently according to one embodiment of the present invention -1 to 4-3. The results showed that the frontal beverage of the experimental group 4-1 prepared according to the embodiment of the present invention had excellent overall taste such as taste, flavor and texture .

On the contrary, the tofu beverage of the control group 4-1 prepared after using the general frontal part instead of the frontal part prepared using the soybean milk before hydrolysis among the materials used in the beverage ingredient mixing step, It was evaluated that the preference for texture was insufficient relative to beverage.

Also, since the tofu beverage of the control group 4-2 prepared after using the general tofu instead of the front bead prepared by using the soybean milk before hydrolysis among the materials used in the beverage ingredients mixing step was used, The rough texture of tofu was felt, and it was evaluated that the taste of the taste was not enough.

In addition, the tofu drink of the control group 4-3, which was prepared to use soymilk instead of soybean milk prepared by using soybean milk before hydrolysis among the materials used in the beverage ingredients mixing step, It was evaluated that the taste of the beverage was too thin and the taste of the texture was insufficient.

Therefore, in the beverage ingredient mixing step during the process of manufacturing the frontal beverage according to the embodiment of the present invention, the front head manufactured using the hydrolyzed whole soybean oil with the addition of the protein hydrolyzing enzyme is used, , It was found that the final whipped beverage prepared by the present invention has a soft chewing effect, which is superior to the consumer's preference for the texture and can enhance the preference of consumers for the taste and flavor.

Accordingly, the tofu mixed in the beverage ingredient mixing step ( _S700 ) through Example 4 can be used as the front bead prepared by using the hydrolyzed whole soybean milk to which the proteinase produced according to the embodiment of the present invention is added It was confirmed that it is most preferable to use it in a limited manner.

Sensory evaluation according to process conditions of beverage ingredients mixing step

According to one embodiment of the present invention, the frontal beverages of Experimental Groups 5-1 to 5-5 are prepared and prepared according to one embodiment of the present invention, wherein conditions for mixing and homogenization time The frontal beverages of the control groups 5-1 to 5-8 are prepared, and the sensory test is performed according to the process conditions such as mixing and homogenizing time of the beverage ingredient mixing step. The method of preparing the frontal beverages of the experimental groups 5-1 to 5-5 and the frontal beverages of the control groups 5-1 to 5-8 is as follows.

[ Example  5 of Experimental group  And control group production]

1. Preparation of whole soybean milk (S ₁₀₀ ) : 1500 parts by weight of water and 1.5 parts by weight of a protein hydrolyzing enzyme, Alcalase, were added to 100 parts by weight of soybean powder, followed by hydrolysis at 55 ° C for 3.5 hours To prepare a hydrolyzate (hydrolysis step (S ₁₁₀ )). The hydrolyzate is heated to 97 DEG C to inhibit the enzyme action (inactivating step (S ₁₂₀ )). The enzyme-inhibited hydrolyzate is cooled to 70 캜 to prepare whole soybean milk (hydrolyzate cooling step (S ₁₃₀ )).

2. Preparation of frontal composition (S ₂₀₀ ) : 45% by weight of whole soybean milk and 65% by weight of soybean powder were mixed and heated and stirred until a temperature of 93 ° C was reached. .

3. Frontal composition cooling step (S ₃₀₀ ) : The frontal composition is cooled to a temperature of 27 캜.

4. Step of adding a coagulant (S ₄₀₀ ) : A coagulant is added at a ratio of 2 parts by weight to 100 parts by weight of the frontal composition. The coagulant is a mixture of 13% by weight of transglutaminases, 18% by weight of magnesium chloride, 24% by weight of jam and 45% by weight of water.

5. Frontal part preparation step (S ₅₀₀ ) : The frontal part with the coagulant added is heated at a temperature of 90 ° C for 60 minutes to prepare the frontal part.

6. Front cooling (S ₆₀₀ ) : Cool the front so that it is at a temperature of 6 ° C.

7. Mixing step of beverage ingredients (S ₇₀₀ ) : The cooled frontal part, milk and skim milk are first mixed and homogenized for a certain period of time using an inline mixer and then mixed with isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose And then mixed and homogenized by using an inline mixer for a predetermined period of time to prepare a liquid beverage composition. The beverage ingredients contained 48.3% by weight of the frontal part, 43.3% by weight of milk, 2% by weight of skim milk powder, 3.5% by weight of isomaltooligosaccharide, 2% by weight of condensed milk, 0.07% by weight of salt, 0.02% by weight of stevia, 0.04% by weight of xylitol, By weight. The process conditions for the time of the primary and secondary mixing and homogenization process are shown in Table 11 below.

Mixing and homogenization process conditions (hours) Primary Secondary Experimental group 5-1 8 minutes 10 minutes Experimental group 5-2 5 minutes 10 minutes Experimental group 5-3 10 minutes 10 minutes Experimental group 5-4 8 minutes 8 minutes Experimental group 5-5 8 minutes 12 minutes Control group 5-1 1 minute 10 minutes Control group 5-2 2 minutes 10 minutes Control group 5-3 4 minutes 10 minutes Control group 5-4 8 minutes 1 minute Control group 5-5 8 minutes 4 minutes Control group 5-6 8 minutes 7 minutes Control group 5-7 10 minutes - Control group 5-8 26 minutes -

8. Packing Step (S ₈₀₀ ) : The beverage composition of liquid form is packed in 500 ml of wrapping paper which is made of polypropylene inside and made of spout aluminum.

9. Sterilization step (S ₉₀₀ ) : The packaged beverage composition is sterilized in the packed state at a temperature of 85 ° C for 60 minutes (primary sterilization step (S ₉₁₀ )) and then cooled to a temperature of 6 ° C Car cooling step _S920 ). The beverage composition is allowed to stand for 24 to 36 hours (step ₉₃₀ ). The beverage composition is sterilized at a temperature of 75 DEG C for 60 minutes (secondary sterilization step ( _S940 )) and then cooled to a temperature of 6 DEG C (secondary cooling step ( _S950 )).

As shown in the above manufacturing process, the frontal beverages of Experimental Groups 5-1 to 5-5 were prepared according to one embodiment of the present invention, and process conditions such as mixing and homogenization time of the beverage ingredient mixing step were limited in the present invention And was set to be suitable for one condition.

On the contrary, the frontal beverages of the control groups 5-1 to 5-3 were prepared after setting the process conditions so that the primary mixing and homogenization process during the beverage ingredient mixing process was performed for a time shorter than the time limit defined in the present invention, and the control group 5 -4 to 5-6 was prepared after setting the process conditions so that the secondary mixing and homogenization process during the beverage ingredient mixing step was performed for a time shorter than the time limit defined in the present invention.

In the case of the frontal beverage of the control group 5-7, the time for performing the primary mixing and the homogenization in the beverage material mixing step was set to be suitable for the time defined in the present invention. However, in order not to perform the secondary mixing and homogenization separately, .

In addition, the process conditions are set so that the time for performing the primary mixing and the homogenization process is performed for a time longer than the time limit defined in the present invention, and the secondary mixing and the homogenization process are performed separately And the conditions were set.

That is, in the frontal beverages of the control groups 5-7 and 5-8, the process conditions were set so that all the materials were mixed and homogenized at one time without performing the beverage ingredient mixing step separately by primary and secondary mixing and homogenization processes, Respectively.

[ Example  5 Sensory Test Methods and Results]

The frontal beverages of the experimental groups 5-1 to 5-5 and the frontal beverages of the control groups 5-1 to 5-8 are subjected to a sensory test.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 to taste the frontal beverages of the experimental groups 5-1 to 5-5 and the control groups 5-1 to 5-8 to the panelists, Flavor and texture were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 12 below.

flavor zest Texture Comprehensive likelihood Experimental group 5-1 8.80 9.00 8.70 8.83 Experimental group 5-2 9.00 9.20 9.60 9.27 Experimental group 5-3 9.40 9.30 9.20 9.30 Experimental group 5-4 8.90 9.00 8.90 8.93 Experimental group 5-5 9.60 9.40 9.30 9.43 Control group 5-1 6.30 6.20 4.30 5.60 Control group 5-2 7.20 7.30 5.40 6.63 Control group 5-3 8.40 8.30 6.70 7.80 Control group 5-4 7.00 7.10 5.40 6.50 Control group 5-5 7.20 7.40 6.30 6.97 Control group 5-6 8.40 8.10 7.10 7.87 Control group 5-7 5.60 5.50 3.20 4.77 Control group 5-8 7.40 7.20 5.30 6.63

* Sensory test value (10: very good, 0: very bad)

Table 12 above shows the results of the comparison between the frontal beverages of the experimental groups 5-1 to 5-5 prepared according to one embodiment of the present invention and the mixing and homogenization time among the process conditions of the drink material mixing step, 5-1 to 5-8 prepared after setting the conditions different from the conditions defined in the present invention, the results of the sensory test on the frontal beverage were as follows: Experimental group 5-1 prepared according to one embodiment of the present invention To 5-5 frontal beverages showed excellent overall taste such as taste, flavor and texture.

On the contrary, the frontal beverages of the control groups 5-1 to 5-3 prepared after setting the process conditions such that the primary mixing and homogenization process in the beverage ingredient mixing step are performed for a time shorter than the time limit defined in the present invention, It was evaluated that the chewiness was not smooth. Therefore, it was estimated that there was lack of taste for the taste of the consumers and taste of the consumer was also less than that of the frontal beverage of the experimental group. This is presumably because the frontal portion having a hard texture compared to other materials is not completely mixed and homogenized with other materials, resulting in a problem of softening of the neckline during drinking.

Further, the frontal beverages of the control groups 5-4 to 5-6 prepared after setting the process conditions so that the secondary mixing and homogenization process during the beverage ingredient mixing step are performed for a time shorter than the time limit defined in the present invention, It was evaluated that the taste of the taste was insufficient. It is predictable that the powdery materials such as isomaltooligosaccharide, salt, stevia, xylitol and purified glucose are not sufficiently mixed and homogenized with the liquid materials, so that a strong texture is felt.

In the beverage material mixing step, the time for performing the primary mixing and the homogenization process was set to be suitable for the time defined in the present invention. However, the process conditions were set so that the secondary mixing and the homogenization process were not performed separately, The -7 frontal beverage was evaluated to be very poor in overall taste such as taste, flavor and texture because not only a strong texture was felt during drinking, but the overall ingredients were not harmonized.

In addition, the process conditions are set so that the execution time of the primary mixing and homogenization process is performed for a time longer than the time limit defined in the present invention, the process conditions are set so that the secondary mixing and homogenization process are not performed separately, The 5-8 frontal beverages were evaluated as having a long process time to mix and homogenize the ingredients, but not only that they had a rough texture at the time of drinking as well as the frontal beverage of the control group 3-7, .

The results of sensory evaluation of the frontal beverages of Controls 3-7 and 3-8 showed that the frontal part having a hard texture compared to other ingredients was first mixed and homogenized with the liquid material in the beverage ingredient mixing step, In the case of mixing and homogenizing all materials at the same time without mixing and homogenizing them in a secondary manner, the ingredients are not harmonized and a strong mouthfeel is felt at the time of drinking, thereby reducing the overall consumer taste of the front beverage .

Therefore, in the beverage ingredient mixing step during the process of manufacturing the front beverage, the process conditions are divided into primary and secondary mixing and homogenization, and when the mixing and homogenization process is performed for a time period defined in the present invention, , It was found that there is an advantage of having excellent texture in the drinking of the front beverage and that it has the effect of minimizing the rough texture.

Accordingly, it is preferable that the beverage material mixing step (S ₇₀₀ ) is performed separately from the first and second mixing and homogenization processes through the fifth embodiment, and the frontal part, the milk and the skim milk are mixed in an inline mixer for 5 to 10 Min, and then mixed and homogenized by means of an inline mixer for 8 to 12 minutes to obtain a liquid beverage, which was then mixed and homogenized for 1 to 2 minutes, followed by addition of isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose. It was confirmed that it was most preferable to prepare the composition.

Sensory evaluation according to the mixing ratio of ingredients in beverage ingredients mixing step

According to one embodiment of the present invention, the frontal beverages of Experimental Groups 6-1 to 6-4 are manufactured and manufactured according to one embodiment of the present invention, wherein the material mixing ratio of the beverage material mixing step is different from the conditions defined in the present invention And then the frontal beverages of the control groups 6-1 to 6-8 are prepared and subjected to a sensory test according to the mixing ratio of ingredients in the beverage ingredient mixing step. The method of preparing the frontal beverages of the experimental groups 6-1 to 6-4 and the frontal beverages of the control groups 6-1 to 6-8 is as follows.

[ Example  6 of Experimental group  And control group production]

1. Preparation of whole soybean milk (S ₁₀₀ ) : 1500 parts by weight of water and 1.5 parts by weight of a protein hydrolyzing enzyme, Alcalase, were added to 100 parts by weight of soybean powder, followed by hydrolysis at 55 ° C for 3.5 hours To prepare a hydrolyzate (hydrolysis step (S ₁₁₀ )). The hydrolyzate is heated to 97 DEG C to inhibit the enzyme action (inactivating step (S ₁₂₀ )). The enzyme-inhibited hydrolyzate is cooled to 70 캜 to prepare whole soybean milk (hydrolyzate cooling step (S ₁₃₀ )).

2. Preparation of frontal composition (S ₂₀₀ ) : 45% by weight of whole soybean milk and 65% by weight of soybean powder were mixed and heated and stirred until a temperature of 93 ° C was reached. .

3. Frontal composition cooling step (S ₃₀₀ ) : The frontal composition is cooled to a temperature of 27 캜.

4. Step of adding a coagulant (S ₄₀₀ ) : A coagulant is added at a ratio of 2 parts by weight to 100 parts by weight of the frontal composition. The coagulant is a mixture of 13% by weight of transglutaminases, 18% by weight of magnesium chloride, 24% by weight of jam and 45% by weight of water.

5. Frontal part preparation step (S ₅₀₀ ) : The frontal part with the coagulant added is heated at a temperature of 90 ° C for 60 minutes to prepare the frontal part.

6. Front cooling (S ₆₀₀ ) : Cool the front so that it is at a temperature of 6 ° C.

7. Beverage ingredients mixing step ( _S700 ) : The cooled frontoat, milk and skim milk were first mixed and homogenized for 8 minutes using an inline mixer and then mixed with isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose And then mixed and homogenized using an inline mixer for 10 minutes to prepare a liquid beverage composition. The mixing ratios of the beverage ingredients are shown in Tables 13 to 15 below.

Experimental group 6-1 Experimental group 6-2 Experiment group 6-3 Experiment group 6-4 Frontal 48.3 wt% 45 wt% 50 wt% 48 wt% milk 43.3 wt% 45 wt% 43 wt% 45 wt% Skim milk powder 2 wt% 2.6 wt% 1.4 wt% 1.4 wt% Isomaltooligosaccharide 3.5 wt% 3.8 wt% 3.2 wt% 3.2 wt% Condensed milk 2 wt% 2.6 wt% 1.4 wt% 1.4 wt% Salt 0.07 wt% 0.08 wt% 0.08 wt% 0.08 wt% Stevia 0.02 wt% 0.02 wt% 0.02 wt% 0.02 wt% Xylitol 0.04 wt% 0.04 wt% 0.04 wt% 0.04 wt% Refined glucose 0.77 wt% 0.86 wt% 0.86 wt% 0.86 wt%

Control group 6-1 Control group 6-2 Control group 6-3 Control group 6-4 Frontal 43.82 wt% 44 wt% 52 wt% 54.41 wt% milk 45 wt% 45 wt% 41 wt% 40 wt% Skim milk powder 3 wt% 2.95 wt% 1.5 wt% 1 wt% Isomaltooligosaccharide 4 wt% 3.95 wt% 3.2 wt% 3 wt% Condensed milk 3 wt% 2.95 wt% 1.5 wt% 1 wt% Salt 0.1 wt% 0.09 wt% 0.07 wt% 0.05 wt% Stevia 0.03 wt% 0.02 wt% 0.02 wt% 0.01 wt% Xylitol 0.05 wt% 0.04 wt% 0.04 wt% 0.03 wt% Refined glucose 1 wt% 1 wt% 0.67 wt% 0.5 wt%

Control group 6-5 Control group 6-6 Control group 6-7 Control group 6-8 Frontal 50 wt% 49 wt% 45.4 wt% 45 wt% milk 38.82 wt% 39.5 wt% 47.5 wt% 49.41 wt% Skim milk powder 3 wt% 2.95 wt% 1.2 wt% 1 wt% Isomaltooligosaccharide 4 wt% 3.95 wt% 3.2 wt% 3 wt% Condensed milk 3 wt% 2.95 wt% 1.2 wt% 1 wt% Salt 0.1 wt% 0.9 wt% 0.7 wt% 0.05 wt% Stevia 0.03 wt% 0.02 wt% 0.02 wt% 0.01 wt% Xylitol 0.05 wt% 0.04 wt% 0.04 wt% 0.03 wt% Refined glucose 1 wt% 0.69 wt% 0.74 wt% 0.5 wt%

8. Packing Step (S ₈₀₀ ) : The beverage composition of liquid form is packed in 500 ml of wrapping paper which is made of polypropylene inside and made of spout aluminum.

9. Sterilization step (S ₉₀₀ ) : The packaged beverage composition is sterilized in the packed state at a temperature of 85 ° C for 60 minutes (primary sterilization step (S ₉₁₀ )) and then cooled to a temperature of 6 ° C Car cooling step _S920 ). The beverage composition is allowed to stand for 24 to 36 hours (step ₉₃₀ ). The beverage composition is sterilized at a temperature of 75 DEG C for 60 minutes (secondary sterilization step ( _S940 )) and then cooled to a temperature of 6 DEG C (secondary cooling step ( _S950 )).

As shown in the above manufacturing method, the frontal beverages of Experimental Groups 6-1 to 6-4 were prepared according to one embodiment of the present invention, and the frontal portion, milk, skimmed milk, isomaltooligosaccharide, And the mixture ratio of materials such as condensed milk, salt, stevia, xylitol and purified glucose was set to be suitable for the composition ratio defined in the present invention.

On the other hand, the frontal beverages of the control groups 6-1 and 6-2 were prepared after setting the composition ratio so that the amount of the frontal part mixed in the beverage ingredient mixture system was insufficient to the amount defined in the present invention. The frontal beverage of 3 to 6-4 was prepared after setting the composition ratio so that the addition amount of the front part mixed in the beverage material mixing step was excessively added to the amount defined in the present invention.

In addition, the frontal beverages of the control groups 6-5 and 6-6 were prepared after setting the composition ratio so that the added amount of milk to be mixed in the beverage ingredient mixing step was insufficient to the amount defined in the present invention. To 6-8 was prepared after setting the composition ratio so that the addition amount of the beverage to be mixed in the beverage material mixing step was excessively added to the amount defined in the present invention.

[ Example  6 < tb > <

The sensory evaluation of the frontal beverages of the experimental groups 6-1 to 6-4 and the frontal beverages of the control groups 6-1 to 6-8 is carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 to taste the frontal beverages of the experimental groups 6-1 to 6-4 and the control groups 6-1 to 6-8 to the panelists, Flavor and texture were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 16 below.

flavor zest Texture Comprehensive likelihood Experimental group 6-1 9.50 9.40 9.40 9.43 Experimental group 6-2 9.60 9.70 9.50 9.60 Experiment group 6-3 9.40 9.50 9.80 9.57 Experiment group 6-4 9.80 9.60 9.40 9.60 Control group 6-1 6.70 6.50 8.30 7.17 Control group 6-2 7.30 7.10 8.70 7.70 Control group 6-3 8.80 8.90 5.40 7.70 Control group 6-4 8.60 8.50 5.00 7.37 Control group 6-5 8.50 8.40 4.50 7.13 Control group 6-6 8.00 7.90 5.20 7.03 Control group 6-7 5.60 5.50 8.80 6.63 Control group 6-8 5.20 5.30 8.40 6.30

* Sensory test value (10: very good, 0: very bad)

Table 16 above shows the frontal beverages of Experimental Groups 6-1 to 6-4 prepared according to one embodiment of the present invention and the material mixing ratios of the beverage material mixing stages manufactured according to one embodiment of the present invention, The results of the sensory evaluation of the frontal beverages of the control groups 6-1 to 6-8 prepared by setting the conditions different from those of the test group 6-1 to 6-4 of the test groups 6-1 to 6-4 prepared according to one embodiment of the present invention Overall taste such as taste, flavor and texture was excellent.

On the contrary, the frontal beverages of the control groups 6-1 and 6-2 prepared after setting the composition ratio so that the addition amount of the front part mixed in the beverage material mixing system was insufficient than that defined in the present invention, , It was evaluated that the preference for taste was insufficient due to the relatively high compliment and less clear taste than the frontal beverage of experimental group.

In addition, the frontal beverages of the control groups 6-3 to 6-4 prepared after setting the composition ratio so that the addition amount of the frontal part mixed in the beverage material mixing step was more than the amount defined in the present invention, The content of the frontal part is higher than that of the body part.

Further, the frontal beverages of the control groups 6-5 and 6-6 prepared after setting the composition ratio so that the addition amount of the milk to be mixed in the beverage material mixing step was insufficient than the amount defined in the present invention, Compared to the frontal beverages of the experimental group, the sensation of foreign body was stronger when consumed, and the consumer 's preference for texture was lacking.

In addition, the frontal beverages of the control groups 6-7 to 6-8 prepared after setting the composition ratio so that the added amount of milk to be mixed in the beverage ingredient mixing step is more than the amount defined in the present invention, And it was evaluated as excellent and texture. However, it was evaluated as being unsatisfactory compared to the frontal beverage of the experimental group and lacking a clear taste. Accordingly, it was evaluated that the taste and flavor were insufficient for consumers' preference.

Therefore, the mixing ratio of the ingredients such as the frontal part, milk, skim milk powder, isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose mixed in the beverage ingredient mixing step during the process of manufacturing the front beverage is defined as the composition In the case of the frontal beverage prepared by adjusting to the content ratio, it was found that not only the texture of the drink was excellent but also the taste was excellent and the taste was excellent.

Accordingly, in the beverage material mixing step ( _S700 ) of Example 6, 45 to 50% by weight of the front part, 40 to 45% by weight of milk, 1 to 3% by weight of skim milk powder, 3 to 4% by weight of isomaltooligosaccharide, It has been confirmed that it is most preferable to mix the materials at a ratio of 3 to 3% by weight, 0.05 to 0.1% by weight of salt, 0.01 to 0.03% by weight of stevia, 0.03 to 0.05% by weight of xylitol and 0.5 to 1% by weight of purified glucose.

Experimental and sensory evaluation of general bacterial counts according to process conditions of sterilization stage

According to one embodiment of the present invention, a frontal beverage of Experimental Groups 7-1 to 7-3 is prepared and manufactured according to one embodiment of the present invention, wherein the conditions for the sterilization temperature during the process conditions of the sterilization step are limited in the present invention After setting the conditions different from each other, the frontal beverages of the control groups 7-1 to 7-3 are prepared, and the general bacterial counting experiment and sensory test are performed according to the process conditions of the sterilization step. The method of preparing the frontal beverages of the experimental groups 7-1 to 7-3 and the frontal beverages of the control groups 7-1 to 7-3 is as follows.

[ Example  7's Experimental group  And control group production]

1. Preparation of whole soybean milk (S ₁₀₀ ) : 1500 parts by weight of water and 1.5 parts by weight of a protein hydrolyzing enzyme, Alcalase, were added to 100 parts by weight of soybean powder, followed by hydrolysis at 55 ° C for 3.5 hours To prepare a hydrolyzate (hydrolysis step (S ₁₁₀ )). The hydrolyzate is heated to 97 DEG C to inhibit the enzyme action (inactivating step (S ₁₂₀ )). The enzyme-inhibited hydrolyzate is cooled to 70 캜 to prepare whole soybean milk (hydrolyzate cooling step (S ₁₃₀ )).

2. Preparation of frontal composition (S ₂₀₀ ) : 45% by weight of whole soybean milk and 65% by weight of soybean powder were mixed and heated and stirred until a temperature of 93 ° C was reached. .

3. Frontal composition cooling step (S ₃₀₀ ) : The frontal composition is cooled to a temperature of 27 캜.

4. Step of adding a coagulant (S ₄₀₀ ) : A coagulant is added at a ratio of 2 parts by weight to 100 parts by weight of the frontal composition. The coagulant is a mixture of 13% by weight of transglutaminases, 18% by weight of magnesium chloride, 24% by weight of jam and 45% by weight of water.

5. Frontal part preparation step (S ₅₀₀ ) : The frontal part with the coagulant added is heated at a temperature of 90 ° C for 60 minutes to prepare the frontal part.

6. Front cooling (S ₆₀₀ ) : Cool the front so that it is at a temperature of 6 ° C.

7. Beverage ingredients mixing step ( _S700 ) : The cooled frontoat, milk and skim milk were first mixed and homogenized for 8 minutes using an inline mixer and then mixed with isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose And then mixed and homogenized using an inline mixer for 10 minutes to prepare a liquid beverage composition. The beverage ingredients contained 48.3% by weight of the frontal part, 43.3% by weight of milk, 2% by weight of skim milk powder, 3.5% by weight of isomaltooligosaccharide, 2% by weight of condensed milk, 0.07% by weight of salt, 0.02% by weight of stevia, 0.04% by weight of xylitol, By weight.

8. Packing Step (S ₈₀₀ ) : The beverage composition of liquid form is packed in 500 ml of wrapping paper which is made of polypropylene inside and made of spout aluminum.

9. Sterilization step (S ₉₀₀ ) : The packaged beverage composition is sterilized in a packed state at a constant temperature for 60 minutes (primary sterilization step (S ₉₁₀ )) and then cooled to a temperature of 6 ° C Step _S920 ). The beverage composition is allowed to stand for 24 to 36 hours (step ₉₃₀ ). The beverage composition is sterilized at a constant temperature for 60 minutes (secondary sterilization step (S ₉₄₀ )) and then cooled to a temperature of 6 캜 (secondary cooling step (S ₉₅₀ )). The sterilization temperatures of the primary sterilization step and the secondary sterilization step are shown in Table 17 below.

Primary sterilization step Second sterilization step Control group 7-1 70 ℃ 80 ℃ Control group 7-2 80 ℃ 90 ° C Experimental group 7-1 90 ° C 80 ℃ Experiment group 7-2 80 ℃ 70 ℃ Experiment group 7-3 90 ° C 70 ℃ Control group 7-3 70 ℃ 90 ° C

As shown in the above manufacturing process, the frontal beverages of the experimental groups 7-1 to 7-3 were produced according to one embodiment of the present invention, and the process conditions such as the sterilization temperature of the primary sterilization step and the secondary sterilization step And was manufactured after being set to meet the conditions defined by the invention.

On the contrary, in the case of the frontal beverage of the control group 7-1, the sterilization temperature of the second sterilization step was set to be suitable to the conditions defined in the present invention, but the sterilization temperature of the first sterilization step was set to be lower than the temperature defined in the present invention And was manufactured after setting process conditions.

In the frontal beverage of the control group 7-2, the sterilization temperature of the first sterilization step was set to be suitable to the conditions defined in the present invention. However, the sterilization temperature of the second sterilization step was set to be higher than the temperature defined in the present invention And the conditions were set.

In addition, the process conditions were set so that the sterilization temperature of the first sterilization step of the control group 7-3 was lower than the temperature defined by the present invention, and the sterilization temperature of the second sterilization step was higher than the temperature And the process conditions were set so as to be a high temperature.

[ Example  7 < tb > < TABLE >

General bacterial count tests were performed on the frontal beverages of the experimental groups 7-1 to 7-3 and the frontal beverages of the control groups 7-1 to 7-3.

General bacterial counts were measured using dry film media according to the dry film method, and 10 ml of sample was mixed with 90 ml of sterilized saline and diluted 10-fold. The culture was incubated at 35 ° C for 48 hours in an incubator. After 48 hours, the red colonies were counted and the average was taken as log value. The results of the general bacterial count test for the frontal beverages of the experimental groups 7-1 to 7-3 and the control groups 7-1 to 7-3 are shown in Table 18 below.

Number of common bacteria (log cfu / g) Control group 7-1 1.33 + 0.04 Control group 7-2 ND * Experimental group 7-1 ND * Experiment group 7-2 1.25 + 0.03 Experiment group 7-3 0.39 + - 0.12 Control group 7-3 0.30 0.03

* General Bacterial Count Unit: log cfu / g

*: Not detected

As shown in Table 18, the germicidal power of the frontal beverage of the control group 7-2 and the frontal beverage of the experimental group 7-1, which had been subjected to the primary sterilization step and the secondary sterilization step at a temperature of 80 to 90 ° C, were the best. In addition, when the temperature of the second sterilization step is higher than the temperature of the first sterilization step, the sterilization power is better.

[ Example  7 < tb > <

The sensory evaluation of the frontal beverages of the experimental groups 7-1 to 7-3 and the frontal beverages of the control groups 7-1 to 7-3 is carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 to taste panelists in the frontal beverages of experimental groups 7-1 to 7-3 and control groups 7-1 to 7-3, Flavor and texture were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 19 below.

flavor zest Texture Comprehensive likelihood Control group 7-1 7.30 7.20 8.40 7.63 Control group 7-2 6.40 6.60 7.90 6.97 Experimental group 7-1 9.60 9.50 9.20 9.43 Experiment group 7-2 8.50 8.30 9.00 8.60 Experiment group 7-3 8.40 8.50 8.70 8.53 Control group 7-3 7.00 7.10 8.00 7.37

* Sensory test value (10: very good, 0: very bad)

Table 19 above shows a comparison between the frontal beverages of the experimental groups 7-1 to 7-3 prepared according to one embodiment of the present invention and those prepared according to one embodiment of the present invention in which the conditions for the sterilization temperature in the process conditions of the sterilization step 7-1 to 7-3 prepared after setting the conditions different from the conditions defined by the invention, the results of the sensory test on the frontal beverage are shown in Experimental Groups 7-1 to 7- 3 of the frontal beverage showed excellent overall taste such as taste, flavor and texture.

On the other hand, although the sterilization temperature of the secondary sterilization step is set to be suitable for the conditions defined in the present invention, the process conditions are set so that the sterilization temperature of the primary sterilization step is lower than the temperature defined in the present invention The frontal beverage of Control 7-1 did not significantly lose its flavor but was relatively inferior to the frontal beverage of the experimental group in taste and texture.

Although the sterilization temperature of the primary sterilization step is set to be suitable for the conditions defined in the present invention, the process conditions are set so that the sterilization temperature of the secondary sterilization step is higher than the temperature defined in the present invention, The frontal beverage of 7-2 was judged to have a low degree of preference for the texture by the occurrence of curd during sterilization process.

The process conditions are set so that the sterilization temperature in the primary sterilization step is lower than the temperature defined in the present invention and the process conditions are set so that the sterilization temperature in the secondary sterilization step is higher than the temperature defined in the present invention In addition, the frontal beverage of the control group 7-3 produced after the curd was formed in the sterilization process.

That is, the frontal beverages of the control groups 7-1 to 7-3 prepared after setting the conditions for the sterilization temperature in the process conditions of the sterilization step to be different from the conditions defined in the present invention were compared with those of the frontal beverage of the experimental group, And texture preference. Even if the sterilization temperature of the second sterilization step is higher than the sterilization temperature of the first sterilization step, the preference for the texture is relatively reduced.

Accordingly, when the results of the general bacterial count measurement and the results of the sensory test are considered in combination, the primary sterilization step is limited to being performed at a temperature of 80 to 90 ° C, and the secondary sterilization step is performed at a temperature of 70 to 80 ° C It would be most desirable to limit the process conditions of the sterilization step to be performed.

Therefore, in the sterilization step (S ₉₀₀ ) during the process of manufacturing the frontal beverage according to the embodiment of the present invention, the intermittent sterilization method is used to suppress the curd formation while improving the sterilizing power, It was found that it is most preferable to define the process conditions that the primary sterilization step (S ₉₁₀ ) is performed at a temperature of 80 to 90 ° C and the secondary sterilization step (S ₉₄₀ ) is performed at a temperature of 70 to 80 ° C .

In conclusion, through the results of Examples 1 to 7, it can be seen that the frontal beverage prepared according to one embodiment of the present invention is prepared by using the frontal portion to prepare a beverage, wherein the protein hydrolyzed enzyme is added to hydrolyzate the whole soy milk The present invention relates to a method for producing a beverage, which comprises preparing an active ingredient of the present invention, comprising the steps of: .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and various changes and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by the possessors. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. I will say.

Claims (7)

A step of preparing whole soy milk by adding water and a protein hydrolyzing enzyme, Alcalase, to soybean powder and then hydrolyzing the whole soy milk;
30 to 40% by weight of whole soybean milk prepared in the step of preparing whole soybean milk and 60 to 70% by weight of soybean powder are mixed and heated and stirred until a mixture of whole soybean milk and soybean powder reaches a temperature of 90 to 95 캜 Preparing a frontal part composition to produce a frontal composition;
Cooling the frontal part composition in which the frontal part composition prepared in the frontal part composition manufacturing step is cooled to a temperature of 25 to 30 캜;
A coagulant addition step of adding a coagulant mixed with transglutaminases, magnesium chloride, sodium chloride and water to the frontal composition that has been cooled in the step of cooling the frontal composition;
A frontal preparation step of heating the frontal composition to which the coagulant has been added in the coagulant addition step at a temperature of 80 to 95 캜 for 50 to 70 minutes to produce a frontal part;
A frontal cooling step for cooling the front head manufactured in the frontal head manufacturing step to a temperature of 4 to 10 ° C;
The frontal part, the milk and the skim milk powder cooled in the frontal cooling step are firstly mixed and homogenized for 5 to 10 minutes using an inline mixer, and then the isomaltooligosaccharide, condensed milk, salt, stevia, xylitol and purified glucose are further added And then mixing and homogenizing the mixture for 8 to 12 minutes using an inline mixer to prepare a liquid beverage composition;
A packaging step of packing the liquid beverage composition prepared in the beverage material mixing step in a wrapping paper made of polypropylene inside and spout aluminum in the outside; And
And sterilizing the beverage composition packaged in the packaging step in a packaged state.
In the preparation of whole milk powder, 1200 to 1900 parts by weight of water and 1 to 2 parts by weight of a protein hydrolyzing enzyme, Alcalase, are added to 100 parts by weight of the soybean powder, and the mixture is heated at 50 to 60 ° C for 3 to 4 hours Hydrolyzing the hydrolyzate to produce a hydrolyzate; An inactivating step of heating the hydrolyzate prepared in the hydrolyzing step to 95 to 100 DEG C to inhibit the enzyme action; And a hydrolyzate cooling step of cooling the hydrolyzate inhibited by the enzyme action in the deactivation step to 65 to 75 ° C to prepare whole soybean milk,
In the beverage ingredient mixing step, 45 to 50 wt% of the front part, 40 to 45 wt% of milk, 1 to 3 wt% of skim milk powder, 3 to 4 wt% of isomaltooligosaccharide, 1 to 3 wt% , 0.01 to 0.03% by weight of stevia, 0.03 to 0.05% by weight of xylitol and 0.5 to 1% by weight of purified glucose. delete The method according to claim 1,
In the coagulant addition step,
Wherein the composition is a mixture of 10 to 15% by weight of transglutaminases, 15 to 20% by weight of magnesium chloride, 20 to 25% by weight of jam and 40 to 50% by weight of water. Gt; The method according to claim 1,
In the coagulant addition step,
Wherein the coagulant is added in an amount of 1 to 3 parts by weight based on 100 parts by weight of the frontal composition. delete The method according to claim 1,
Wherein the sterilizing step comprises:
A primary sterilization step of sterilizing the beverage composition at a temperature of 80 to 90 DEG C for 50 to 70 minutes;
A primary cooling step in which the sterilized beverage composition in the primary sterilization step is cooled to a temperature of 4 to 10 캜;
A cooling step of cooling the beverage composition in the primary cooling step for 24 to 36 hours;
A secondary sterilization step of sterilizing the beverage composition which has been allowed to stand in the abovementioned step at a temperature of 70 to 80 DEG C for 50 to 70 minutes; And
And a secondary cooling step of cooling the sterilized beverage composition in the secondary sterilization step to a temperature of 4 to 10 占 폚. A frontal beverage, characterized in that it is produced by the method of any one of claims 1, 3, 4 and 6.

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