KR101848267B1 - Method for Manufacturing a Soybean Process Food and the Food Obtained Thereby - Google Patents

Abstract

The present invention discloses a process for producing soybean processed food and soybean processed food obtained by the process. Specifically, the present invention relates to a method for producing a soybean processed food comprising mixing a soybean milk with an edible oil and solidifying the mixture using a protein coagulation reaction, and a soybean processing Food is introduced. The soybean processed food of the present invention is characterized by having a cheese taste to butter taste.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soybean processed food and a soybean processed food obtained by the method.

The present invention relates to a process for producing a soybean processed food and a soybean processed food obtained by the process. More specifically, the present invention relates to a process for producing a soybean processed food and a processed soybean food obtained by mixing the soybean milk of soybean and an edible oil and coagulating through a protein coagulation reaction. The soybean processed food of the present invention is characterized by having a cheese taste to butter taste.

Soybeans (soybeans, soybeans) are historically one of the very oldest foods, and are considered the most complete food in human history.

Soybeans contain 40% protein, 35% carbohydrates (25% are dietary fiber, 10% are oligosaccharides), 20% lipids and 5% vitamins. They also contain minerals such as calcium and magnesium in a balanced manner, , Anti-cancer activity, isoflavones having anti-osteoporosis activity in women, phytoestrogens having lung cancer-preventing activity, soybean saponins that prevent obesity and remove blood cholesterol, and the like.

Although soybeans have been used as raw materials for processed foods such as soybean paste, soy sauce, chungkukjang, and tofu for some time, attention has been paid to the above nutritional value of soybean, and various types of processed foods using soybean have been proposed and developed recently come.

For example, Republic of Korea Patent Registration No. 0355264 and No. fermented with Lactobacillus bacteria such as know escape Russ (L. acidophilus) the isolated soy protein treated with a protease, Lactobacillus Bulgaria kusu (L. bulgaricus) discloses a soy yogurt production . Korean Patent No. 0804391 discloses an ice cream using a base obtained by adding oligosaccharide or the like to a lyophilized powder of soybean and fermenting it with lactic acid bacteria. Korean Patent Laid-Open No. 2009-0120617 discloses a soybean protein containing a textured soybean protein, To a hamburger patty. Also, as disclosed in Korean Patent No. 0903909, a soybean beverage having a coffee flavor has been proposed and developed by roasting a soybean and degreasing the defatted soybean.

However, there has not been proposed a soybean processed food having a cheese taste or a buttery taste by using soybean so far.

The present invention discloses a soybean processed food having a cheese taste to butter taste which has not been proposed to date.

It is an object of the present invention to provide a process for producing a soybean processed food using a protein coagulation reaction having a cheese flavor and a buttery taste.

Another object of the present invention is to provide a soybean processed food having a cheese flavor and a buttery taste obtained by the above production method.

In one aspect, the present invention relates to a method for producing a soybean processed food having a cheese flavor to a buttery taste.

(A) 40 to 50% by weight of a soybean milk solution having a solid content of 8 to 11% by weight and 50 to 60% by weight of a fattening milk or peanut oil as a cooking oil are mixed with each other (B) adding the citrus juice to the mixture in an amount of 2 parts by weight based on 100 parts by weight of the mixture while maintaining the mixture at a temperature of 80 to 90 캜, and performing a protein coagulation reaction for 15 to 30 minutes (V / v) to 60% (v / v) by dehydrating the product obtained in step (b).

As can be seen in the following Examples and Experimental Examples, the inventors of the present invention have found that 95 to 40% by weight of soybean milk and 5 to 60% by weight of peanut oil can be uniformly mixed and then heated and protein coagulant When the solidified product was subjected to protein solidification reaction, it was confirmed that the solidified product had a gel property and had a cheese flavor and a buttery taste. In addition, when the coagulated product is squeezed to remove moisture, the resultant product has a cheese flavor and a buttery flavor, and the product has cheese or butter characteristics.

The thus obtained soybean processed food of the present invention can be understood as having a taste similar to that of cheese or butter in taste, and can be understood as a food similar to cheese or butter in terms of its characteristics, use purpose and use.

The method of producing soybean processed food of the present invention is provided by these experimental results.

As used herein, the term "soybean " is meant to include all fruits obtained from plants belonging to the genus Soybean, namely, soybean, tongue, kidney bean, soybean, and cone. Soybean was divided into peas, green beans (including white kidney beans and red kidney beans), Seomoktae, Cheongtai, eastern, bacon, white bean, soybean, soybean, soybean, and, apparently taxonomic Glycine subgenus (G. albicans Tind and Craven ; G. arenaria Tind ; G. argyrea Tind ; G. canescens FJ Herm ; G. clandestina Wendl ; G. curvata Tind ; G. cyrtoloba Tind ; G. falcata Benth ; G. hirticaulis Tind . and Craven ; G. lactovirens Tine . and Craven ; G. latifolia (Benth.) Newell & amp ; Hymowitz ; G. latrobeana ( Meissn .) Benth ; G. microphylla ( Benth .) Tind ; G. pindanica Tind . and Craven ; G. tabacina (Labill) Benth ) and Soja ( G. soja Sieb . & Zucc ; G. max (L.) Merr . jersey gracilis Skvortz ), and soybeans that can be used in the present invention may be all soybeans listed above. Preferably, however, the taxonomically grown soybeans G. max (L.) Merr . jersey gracilis It can be understood as Skvortz . In the following examples, only soybean milk is used. However, the inventors of the present invention have found that when soybean milk obtained from the soybean milk of all the soybean selected by the present inventors such as SeRIATA, SeomakTae and Cheongtae is used, It has been confirmed that soybean processed food having a buttery taste can be obtained. Therefore, it should be understood that all kinds of soybeans such as Seorite, Seomotei, Cheongtae and the like are included in the division according to the color and usage, not only the white soybeans used in the following examples of the present invention.

In the present specification, "soybean milk solution" means either obtained by adding water as a dispersion medium in soy milk itself, or obtained by adding soy milk powder obtained by dehydrating and drying soybean milk. The solid content of soybean milk is sufficient as long as the mixture of soybean milk and edible oil can be uniformly solidified by protein coagulation reaction. According to the present inventors, the solid content required for uniform solidification is 10 wt% or more , Preferably not less than 20% by weight, more preferably not less than 25% by weight. However, in the upper limit of the solid content, if the solid content exceeds 46% by weight, the solid content is not uniformly suspended in water, and precipitates are formed, resulting in soybean processed food having a crumbly texture and poor palatability. Therefore, the solid content is preferably 46% or less.

As used herein, the term "soymilk" means a beverage in colloidal state obtained by grinding soybeans, preferably a colloidal beverage in which soybeans are ground and fiber is removed. The reason why bean curd free from bean curd is preferable is that the texture and palatability may be deteriorated as the bean curd remains in the finally obtained soybean processed food. However, it should not be understood that the inclusion of beage in soybean milk influences the scope of the present invention in that soybean-processed food having a cheese flavor and buttery taste is obtained even if it contains beage.

Also, in this specification, "edible oil" is a concept that includes all edible oils and fats wherever it is obtained. Therefore, the concept includes not only vegetable oil and animal oil but also vegetable oil and animal oil as well as yeast-derived oil such as chlorella, seaweed oil from Haematococcus pluvialis, Phaffia rhodozyma and the like .

Edible oil may be used either by refining, concentrating, mixing with other edible oils, or by physical or chemical processing to enhance the peculiar odor removal purpose or palatability. In the case of unsaturated fatty acids, The added oil may be used. Such an edible oil may have a liquid or solid (powdery) form.

Preferable examples of vegetable oils and fats that can be used include soybean oil, sesame oil, perilla oil, rapeseed oil, castor oil, peanut oil, cottonseed oil, grape seed oil, olive oil, corn oil, coconut oil, linseed oil, rapeseed oil, sunflower oil, palm oil, , Peanut oil, rice bran oil, palm oil, camellia oil, canola oil, rape oil, safflower oil, castor oil, germ oil, walnut seed oil, pine oil, apricot seed oil, cottonseed oil, red pepper seed oil and cacao oil. (Including all of the oils obtained from milk, soybean oil, goat oil, and soybean oil), butterbur oil, milk fat, horse oil, sheep oil, lard oil, margarine, whale oil , Tuna oil, mackerel oil, herring oil, tuna oil, cod liver oil, shrimp oil, and DHA.

Such edible oil can be mixed with the soy milk solution in an amount of 10 parts by weight or more and 350 parts by weight or less based on 100 parts by weight of the solid content contained in the soy milk solution. When the content is less than 10 parts by weight, the cheese flavor and butter taste are weak. When the content is more than 350 parts by weight, the butter taste is very strong and the taste is poor.

Terms not specifically defined in the present specification follow the preliminary meaning or the meaning commonly used in the art.

In the step of mixing the soybean milk and the edible oil in the step (a) of the method for producing a soybean processed food of the present invention, an emulsifier may be added for uniform mixing of the soybean milk and the edible oil. Preferred emulsifiers that may be used include conventional emulsifiers such as polysorbates, organic acid monoglycerides, polyglycerin fatty acid esters, sorbitan fatty acid esters, lecithin, and enzyme-degrading lecithin. When an emulsifier is used, the water dispersibility is improved, and consequently, the solidification reaction can be uniformly performed in the solidification step of the next step (b). However, when an emulsifier or a homogenizer having excellent performance on the market is used without using an emulsifier, it is possible to maintain the emulsified state uniformly for a predetermined period of time. If the protein solidification reaction is performed while maintaining uniform emulsification, The use of an emulsifier is not necessarily required in the present invention since a coagulated product of the soy milk solution and the edible oil mixture can be obtained.

In the step (a) of mixing the soybean milk and the edible oil, antioxidants such as ascorbic acid, sodium ascorbate, tocopherol, lecithin, citric acid, and beta carotene may be added to lower the acidity of the edible oil. Polysaccharides including natural gums such as xanthan gum and glucomannan, salts or derivatives thereof, cellulose or cellulose derivatives, polyvinyl alcohol, ethylene oxide polymers, etc., for stabilizing the emulsified state after emulsification Of an emulsifying stabilizer may be added.

In addition, sweeteners, flavors, physiologically active ingredients, minerals, and the like may be added to the mixture of the soy milk solution and the edible oil in step (a) to improve palatability and functionality.

The sweetener may be used in an amount such that the soybean processed food of the present invention is in an appropriate sweet taste, and may be natural or synthetic. Preferably, natural sweeteners are used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.

Flavors may be used to enhance taste or flavor, both natural and synthetic. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. Examples of natural flavoring agents include those obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or those obtained from green tea leaves, Asiatica, Daegu, Cinnamon, Chrysanthemum leaves and Jasmine. Also, those obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. Synthetic flavoring agents may be used depending on the case. Synthetic flavoring agents such as esters, alcohols, aldehydes and terpenes may be used.

Examples of the physiologically active substance include catechins such as catechin, epicatechin, gallocatechin and epigallocatechin, and vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine and riboflavin. As the mineral, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc can be used.

In addition, in the step of mixing the soybean milk and the edible oil in the step (a) of the present invention, preservatives, acidifiers, thickeners and the like may be added in addition to the sweeteners.

Examples of the preservative which can be used include calcium sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate and EDTA (ethylenediaminetetraacetic acid).

Examples of the acidulant that can be used include acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, and phosphoric acid. Such an acidulant may be added to bring about a desired acidity for the purpose of inhibiting the growth of microorganisms other than the purpose of enhancing the taste.

Agents that may be used include suspending agents, sedimentation agents, gel formers, bulking agents and the like.

It is preferable that additives such as these emulsifiers, emulsifying stabilizers, preservatives and the like are added and used in such a small amount as to attain the object to which they are added. The term " trace amount " means 0.0005 parts by weight to about 5 parts by weight based on 100 parts by weight of the mixture of soybean milk and edible oil when expressed numerically.

In the method for producing a soybean-processed food having a cheese flavor and a buttery taste of the present invention, the solidifying step of the step (b) may be carried out by a physical method, a chemical method, or a mixture thereof.

Physical methods include heating, and chemical methods include methods using a coagulant such as an acid or a base.

The soy protein itself is poor in digestibility and the coagulation reaction by the coagulant is weak, but when heated, the digestibility is improved by heat denaturation and the coagulation reaction is also known to be easy.

Therefore, it is preferable to carry out the coagulation by simultaneously performing a chemical method using a coagulant together with a solidification by a physical method such as heating.

As the coagulant, both an inorganic coagulant and an organic coagulant may be used. Examples of the coagulant that can be used include magnesium chloride, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, Glucono-delta-Lactone, , Calcium lactate, or organic acids (acidic juices such as citric acid, vinegar (including vinegar obtained using grains and fruits), ascorbic acid, lactic acid, lemon juice), tannins, combinations thereof and the like .

Such a coagulant may be used in an arbitrary amount in consideration of the hardness of the resultant (solidified product) after the coagulation reaction. Usually, the coagulant is used in an amount of 0.01 to 20 parts by weight based on 100 parts by weight of the mixture of soybean milk and edible oil And is preferably used in the range of 0.01 to 2.0 parts by weight. The solidification reaction time depends on the heating temperature, the heating time, the amount of the coagulant to be used, and the like. Those skilled in the art will understand that the soy milk solution The heating temperature, the heating time, the amount of the coagulant to be used, and the like at which the edible oil mixture can be uniformly coagulated as a whole can be determined. For example, as shown in the following examples, when the coagulation reaction temperature is in the range of 80 to 90 ° C when the citrus juice is used as a physical method for heating and chemical methods, the amount of citrus juice used is not particularly limited, 2 parts by weight based on 100 parts by weight of the mixture, and the solidification reaction time is about 15 minutes to 30 minutes.

The method for producing a soybean-processed food having a cheese flavor and a buttery taste of the present invention may further comprise the step of removing moisture of the solidified product through a method such as compression after the solidifying step of the step (b). Although the coagulated milk of soy milk and edible oil can be used as a substitute for cheese or butter, the final product can be produced by diversifying the moisture content to meet various palatability of consumers. The final product may be prepared in powder form by adjusting the moisture content, or may be shaped to have a square or circular cross section. In order to have similar taste and properties to cheese or butter, the removal of moisture is preferably 40% (v / v) to 60% (v / v) removed from the coagulated soy milk and edible oil obtained in step (b) Do. In this water removal step, when the molding step is performed at the same time, it is preferable that such molding step is carried out by borrowing the shape in which cheese or butter is generally molded.

In the method for producing a soybean processed food having a cheese flavor and a buttery taste of the present invention, an aging step may be further included after the solidifying step or after the water removing step of the step (b). In this aging stage, paraffin can be applied and maturing in order to prevent water evaporation and propagation of germs in the air. The aging period can be as short as 10 days to as long as 3 years. In this aging step, yeast or lactic acid bacteria may be inoculated and matured.

Depending on whether moisture is removed, aged or aged, the soybean processed food of the present invention may have a soft texture like cheese or butter, a semi-soft texture, or a hard ) Can have a texture.

In another aspect, the present invention relates to a soybean processed food obtained by the above-described method for producing a soybean processed food of the present invention.

Therefore, the soybean processed food of the present invention is basically prepared by uniformly mixing soybean milk and edible oil and solidifying the mixture through a protein coagulation reaction, and has a cheese or butter taste, and preferably has a characteristic similar to cheese or butter It can be understood that it has a property. Further, it can be understood that the coagulated product includes a form in which moisture is removed from the coagulated product and an aged form.

As described above, according to the present invention, it is possible to provide a process for producing a soybean-processed food using lactic acid bacteria and a soybean-processed food obtained by the process.

The soybean processed food of the present invention is obtained by mixing soybean milk and edible oil and solidifying through protein coagulation reaction, so that it has a similar taste to cheese or butter. Also, when moisture is removed through squeezing or the like, cheese or butter It can be made to have a constellation.

Therefore, the soybean processed food of the present invention can be used as a substitute for cheese or butter, and when a vegetable oil such as peanut oil or palm oil is used as a edible oil, it can be obtained only by a plant material, And is expected to be suitable for consumers' preferences.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Production of Soybean Processed Food by Protein Coagulation Reaction

Example 1 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 1

50 kg of white pine was soaked in 300 liters of clean water for 8 to 15 hours, and then recovered. The cooked sponge was boiled using a pressure cooker, filtered through a filter, and soybean milk was obtained.

10% by weight of a milk fat was added to 90% by weight of the obtained soybean milk (soybean milk concentration 8 to 11%, that is, 8 to 11% by weight of solid content + 89 to 92% by weight of water), and the mixture was uniformly stirred and mixed. Was heated and maintained at a temperature of 80 to 90 ° C, 2 parts by weight of citrus juice was added based on 100 parts by weight of the mixture, and protein coagulation was performed for 15 minutes to 30 minutes. After completion of the solidification reaction, the mixture was placed in a mold and pressed with a press to remove about 50% of water, and a rectangular parallelepiped shaped soybean processed food was prepared.

Example 2 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 2

Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 20% by weight.

Example 3 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 3

Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 30% by weight.

Example 4 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 4

Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 40% by weight.

Example 5 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 5

Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 50% by weight.

Example 6 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 6

Soybean processed foods were prepared in the same manner as in <Example 1>, except that the added amount of the milk fat was 60% by weight.

Example 7 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 7

Soybean processed foods were prepared in the same manner as in <Example 1> except that 10 wt% of peanut oil was used instead of 10 wt% of the milk fat.

Example 8 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 8

Soybean processed food was prepared in the same manner as in <Example 2> except that 20 wt% of peanut oil was used instead of 20 wt% of the milk fat.

Example 9 Production of Soybean-Processed Food Using Protein Solidification Reaction Example 9

Soybean processed food was prepared in the same manner as in Example 3 except that 30 wt% of peanut oil was used instead of 30 wt% of the milk fat.

Example 10 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 10

Soybean processed foods were prepared in the same manner as in Example 4 except that 40% by weight of peanut oil was used instead of 40% by weight of the milk fat.

Example 11 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 11

Soybean processed foods were prepared in the same manner as in Example 5 except that 50 wt% of peanut oil was used instead of 50 wt% of the milk fat.

Example 12 Production of Soybean-Processed Food Using Protein Coagulation Reaction Example 12

Soybean processed foods were prepared in the same manner as in Example 6, except that 60% by weight of peanut oil was used instead of 60% by weight of the milk fat.

< Experimental Example > Sensory Evaluation of Soybean Processed Foods

The taste of the soybean processed food obtained in the above Examples was subjected to sensory evaluation.

The sensory evaluation was carried out by 20 sensory evaluators. The results were as shown in the following table. The results are shown in Table 1 below.

<Taste>

A: Similar to tofu (almost no cheese or butter flavor)

B: Similar to cheese flavor

C: Taste of cheese and butter at the same time (similar to cheese and similar to butter)

D: Similar to butter taste

As a comparative example, soybean processed foods were prepared in the same manner as in <Example 1>, except that the content of the milk fat was 5%.

Sensory evaluation result division A B C D Example 1 8 12 0 0 Example 2 One 18 One 0 Example 3 0 14 4 2 Example 4 0 9 6 5 Example 5 0 4 8 8 Example 6 0 2 8 10 Example 7 6 13 One 0 Example 8 One 16 2 One Example 9 0 10 7 3 Example 10 0 7 7 6 Example 11 0 4 10 6 Example 12 3 5 12 Comparative Example 16 4 0 0

The sensory evaluation results of the above [Table 1] show cheese taste to butter taste when the whole milk is included. The higher the edible fat content (40 to 60 wt.%) Such as the milk fat or peanut oil, the stronger the butter taste, and the higher the cheese content at the medium level (20 to 30 wt.%) (5% by weight or less) shows that the tofu taste is intensified.

When the water was removed by 50% after the solidification reaction, the properties showed a property of being solubilized but having solids property.

Claims (11)

(a) mixing 40 to 50% by weight of a soybean milk solution having a solid content of 8 to 11% by weight with 50 to 60% by weight of a milk fat or peanut oil as an edible oil,
(b) adding the citrus juice to the mixture in an amount of 2 parts by weight based on 100 parts by weight of the mixture while maintaining the mixture at a temperature of 80 to 90 DEG C, and performing a protein coagulation reaction for 15 minutes to 30 minutes; and
(c) dehydrating the product obtained in step (b) to remove moisture from 40% (v / v) to 60% (v / v)
A method of producing soybean processed food having the characteristics and taste of butter.
delete delete delete The method of claim 1, wherein
Wherein the emulsifier, the antioxidant and the emulsion stabilizer are added in the range of 0.0005 parts by weight to 5 parts by weight based on 100 parts by weight of the mixture of the soy milk solution and the edible oil in the step (a) Process for the manufacture of soybeans processed foods.
The method according to claim 1,
Wherein the solidifying step of step (b) is carried out using a coagulant at the same time as heating.
The method according to claim 6,
Wherein the coagulant is selected from the group consisting of cold water, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, glucono delta lactone, calcium lactate, organic acid, tannin or a combination thereof .
delete delete The method according to claim 1,
Characterized in that an aging step is further carried out after the moisture removal step.
delete