KR102092404B1 - Vegetable milk composition, manufacturing method thereof and ice creams containing it - Google Patents
Vegetable milk composition, manufacturing method thereof and ice creams containing it Download PDFInfo
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- KR102092404B1 KR102092404B1 KR1020180088252A KR20180088252A KR102092404B1 KR 102092404 B1 KR102092404 B1 KR 102092404B1 KR 1020180088252 A KR1020180088252 A KR 1020180088252A KR 20180088252 A KR20180088252 A KR 20180088252A KR 102092404 B1 KR102092404 B1 KR 102092404B1
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- 235000013336 milk Nutrition 0.000 title claims abstract description 37
- 239000008267 milk Substances 0.000 title claims abstract description 37
- 210000004080 milk Anatomy 0.000 title claims abstract description 37
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 26
- 239000000203 mixture Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 235000015243 ice cream Nutrition 0.000 title claims description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 235000013361 beverage Nutrition 0.000 claims abstract description 15
- 239000011265 semifinished product Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 235000021332 kidney beans Nutrition 0.000 claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 5
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000020232 peanut Nutrition 0.000 claims abstract description 5
- 239000010802 sludge Substances 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 4
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 4
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 4
- 239000000216 gellan gum Substances 0.000 claims abstract description 4
- 238000000265 homogenisation Methods 0.000 claims abstract description 4
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 4
- 239000000711 locust bean gum Substances 0.000 claims abstract description 4
- 229940005741 sunflower lecithin Drugs 0.000 claims abstract description 4
- 235000020197 coconut milk Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 235000007215 black sesame Nutrition 0.000 claims description 4
- 230000035764 nutrition Effects 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013384 milk substitute Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 108010084695 Pea Proteins Proteins 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000019702 pea protein Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229920002245 Dextrose equivalent Polymers 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 229940088710 antibiotic agent Drugs 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000003163 gonadal steroid hormone Substances 0.000 description 2
- 230000002757 inflammatory effect Effects 0.000 description 2
- -1 inflammatory factors Substances 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 206010012438 Dermatitis atopic Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 201000008937 atopic dermatitis Diseases 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000009931 pascalization Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/184—Emulsifier
- A23V2250/1842—Lecithin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5054—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/507—Locust bean, carob
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Confectionery (AREA)
Abstract
본 발명은 식물성 밀크 제조방법에 관한 것으로, (a) 원물을 탈피 및 반할한 후 100℃ 이상의 고온열수에 5 ~ 10분간 침지시켜 효소를 실활시키는 단계와; (b) 그런 다음, 70 ~ 78℃의 열수에 30 ~ 45분간 침지시켜 마쇄한 다음 원심분리기에 투입한 후 슬러지를 제거하여 음료베이스를 제조하는 단계와; (c) 냉각된 상기 음료베이스 100 중량부에 대하여, 로커스트빈검, 젤란검 및 해바라기레시틴 40 ~ 65 중량부를 혼합하여 균질기에서 예비 균질화하는 단계와; (d) 상기 음료베이스 100 중량부에 대하여, 코코넛 슈가 10 ~ 25 중량부, 정제소금 3 ~ 15 중량부 및 천연향 0.1 ~ 2 중량부를 첨가하여 배합표준화를 실시한 후 고압 균질화시킨 다음 30℃ 이하로 냉각하여 반제품을 제조하는 단계와; (e) 마지막으로, 냉각된 상기 반제품을 용기에 충전한 후 레토르 멸균 또는 초고압살균을 실시한 다음 30℃ 이하로 냉각하는 단계로 이루어지되, 상기 (a)단계의 원물은 강낭콩 100 중량부에 대하여 팥 10 ~ 15 중량부 및 땅콩 5 ~ 20 중량부인 것을 특징으로 구성됨으로써, 우유와 유사한 풍미와 영양가 높은 우유 대체(또는 대용)물을 제공하되, 인간에게 유해한 소의 성 호르몬, 염증 인자 또는 항생제 등이 원천 배제된 식물성 밀크를 대량 생산할 수 있는 효과가 있다.The present invention relates to a method for preparing vegetable milk, comprising: (a) peeling and halting a raw material and immersing it in high temperature hot water of 100 ° C. or higher for 5 to 10 minutes to inactivate the enzyme; (b) Then, immersed in hot water at 70 to 78 ° C for 30 to 45 minutes, pulverized, put into a centrifuge, and then sludge removed to produce a beverage base; (c) pre-homogenizing in a homogenizer by mixing 40 to 65 parts by weight of locust bean gum, gellan gum and sunflower lecithin, based on 100 parts by weight of the cooled beverage base; (d) For 100 parts by weight of the beverage base, 10 to 25 parts by weight of coconut sugar, 3 to 15 parts by weight of refined salt, and 0.1 to 2 parts by weight of natural flavor were added to standardize the mixture, followed by homogenization under high pressure and below 30 ° C. Cooling to produce a semi-finished product; (e) Finally, after filling the cooled semi-finished product in a container, retor sterilization or ultra-high pressure sterilization is performed, followed by cooling to 30 ° C. or less, and the raw material of step (a) is 100 parts by weight of kidney beans. It is characterized by being composed of 10 to 15 parts by weight of red beans and 5 to 20 parts by weight of peanuts, providing milk-like flavor and nutritious milk substitute (or substitute) similar to milk. It has the effect of being able to mass-produce vegetable milk that is excluded from the source.
Description
본 발명은 식물성 밀크 조성물, 이의 제조방법 및 이를 함유한 아이스크림에 관한 것이다.The present invention relates to a vegetable milk composition, a method for manufacturing the same, and an ice cream containing the same.
대한민국 등록특허 제1662345호(등록일자: 2016.9.27., 발명의 명칭: 식물성 우유 과립형 분말, 식물성 우유의 제조 방법 및 그의 용도)는 적어도 하나의 완두콩 단백질 조성물 및 적어도 하나의 전분 가수분해물을 포함하는 과립형 식물성 우유 분말로서, - 레이저 부피 평균 직경 D4,3이 70㎛ 내지 250㎛이고, - 2시간 동안 130℃에서 스토빙(stoving)한 후에 측정된 건물(dry matter) 함량이 80% 초과인 것을 특징으로 하며, 상기 전분 가수분해물은 덱스트로오스 당량(DE)이 15 내지 19인 말토덱스트린이고; 과립형 분말 중의 완두콩 단백질 조성물 대 말토덱스트린의 중량비가 80:20 내지 45:55이고, 완두콩 단백질 조성물이 건조 생성물의 중량 기준으로 76% 내지 95%의 단백질 함량을 갖는 것인, 과립형 식물성 우유 분말이 개시되어 있다.Republic of Korea Patent No. 1662345 (Registration Date: Sept. 27, 2016, Title of the Invention: Vegetable Milk Granular Powder, Method for Producing Vegetable Milk and Its Use) comprises at least one pea protein composition and at least one starch hydrolyzate As a granular vegetable milk powder, the laser volume average diameter D4,3 is 70 μm to 250 μm, and the dry matter content measured after stoving at 130 ° C. for 2 hours exceeds 80%. Characterized in that, the starch hydrolyzate is maltodextrin having a dextrose equivalent (DE) of 15 to 19; Granular vegetable milk powder in which the weight ratio of pea protein composition to maltodextrin in the granular powder is 80:20 to 45:55, and the pea protein composition has a protein content of 76% to 95% by weight of the dry product. This is disclosed.
이러한 종래 기술은, 대두와 전분 가수분해물을 이용하여 식물성 우유 과립형 분말을 제공함으로서 우유를 대체하고자 하였으나, 우유와 유사한 풍미는 별도의 첨가물에 의해 구현하여야 하는 근원적인 문제점이 있었다.This prior art was intended to replace milk by providing a granular powder of vegetable milk using soybean and starch hydrolysates, but there was a fundamental problem that flavor similar to milk should be realized by separate additives.
상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 우유와 유사한 풍미를 갖는 식물성 밀크를 대량 생산할 수 있는 식물성 밀크 조성물 제조방법을 제공하는 데 있다.An object of the present invention, created to solve the above problems, is to provide a method for producing a vegetable milk composition capable of mass-producing vegetable milk having a flavor similar to milk.
이러한 본 발명의 목적은, (a) 원물을 탈피 및 반할한 후 100℃ 이상의 고온열수에 5 ~ 10분간 침지시켜 효소를 실활시키는 단계와; (b) 그런 다음, 70 ~ 78℃의 열수에 30 ~ 45분간 침지시켜 마쇄한 다음 원심분리기에 투입한 후 슬러지를 제거하여 음료베이스를 제조하는 단계와; (c) 냉각된 상기 음료베이스 100 중량부에 대하여, 로커스트빈검, 젤란검 및 해바라기레시틴 40 ~ 65 중량부를 혼합하여 균질기에서 예비 균질화하는 단계와; (d) 상기 음료베이스 100 중량부에 대하여, 코코넛 슈가 10 ~ 25 중량부, 정제소금 3 ~ 15 중량부 및 천연향 0.1 ~ 2 중량부를 첨가하여 배합표준화를 실시한 후 고압 균질화시킨 다음 30℃ 이하로 냉각하여 반제품을 제조하는 단계와; (e) 마지막으로, 냉각된 상기 반제품을 용기에 충전한 후 레토르 멸균 또는 초고압살균을 실시한 다음 30℃ 이하로 냉각하는 단계로 이루어지되, 상기 (a)단계의 원물은 강낭콩 100 중량부에 대하여 팥 10 ~ 15 중량부 및 땅콩 5 ~ 20 중량부인 것을 특징으로 하는 식물성 밀크 조성물 제조방법 의해 달성될 수 있다.The object of the present invention, (a) after stripping and halves the raw material and immersed in high temperature hot water over 100 ℃ for 5 to 10 minutes to inactivate the enzyme; (b) Then, immersed in hot water at 70 to 78 ° C for 30 to 45 minutes, pulverized, put into a centrifuge, and then sludge removed to produce a beverage base; (c) pre-homogenizing in a homogenizer by mixing 40 to 65 parts by weight of locust bean gum, gellan gum and sunflower lecithin, based on 100 parts by weight of the cooled beverage base; (d) For 100 parts by weight of the beverage base, 10 to 25 parts by weight of coconut sugar, 3 to 15 parts by weight of refined salt, and 0.1 to 2 parts by weight of natural flavor were added to standardize the mixture, followed by homogenization under high pressure and below 30 ° C. Cooling to produce a semi-finished product; (e) Finally, after filling the cooled semi-finished product in a container, retor sterilization or ultra-high pressure sterilization is performed, followed by cooling to 30 ° C. or less, and the raw material of step (a) is 100 parts by weight of kidney beans. Red bean 10 to 15 parts by weight and peanuts 5 to 20 parts by weight may be achieved by a method for producing a vegetable milk composition.
바람직하게는, 본 발명의 상기 (b)단계의 원심분리기는 2,500rpm으로 작동되는 수평형 연속원심분리기로서, 상기 음료베이스는 균질기에서 90 ~ 120 bar의 압력으로 균질화된 후 10℃ 이하로 냉각되어 밀폐용기에 보관되고, 상기 (e)단계의 레토르 멸균방식은 125℃ 온도에서 10분간 멸균하는 방식이고, 초고압살균은 3,000bar 이상의 높은 압력을 인가하여 식품의 맛과 영양을 파괴없이 살균하는 방식인 것을 특징으로 한다.Preferably, the centrifugal separator of step (b) of the present invention is a horizontal continuous centrifuge operated at 2,500 rpm, and the beverage base is homogenized at a pressure of 90 to 120 bar in a homogenizer and then cooled to 10 ° C or less. It is stored in a closed container, and the retor sterilization method of step (e) is a method of sterilizing at a temperature of 125 ° C for 10 minutes, and ultra-high pressure sterilization is applied without applying high pressure of 3,000 bar or more to sterilize the taste and nutrition of food without destroying it. It is characterized by a method.
바람직하게는, 본 발명의 상기 (d)단계와 (e) 단계 사이에 코코넛 밀크와 와송 혼합 추출액을 첨가하는 (f)단계를 더 포함하되, 상기 (f)단계는 상기 반제품 100 중량부에 대하여, 코코넛 밀크 10 ~ 15 중량부 및 와송 혼합 추출액 0.1 ~ 3 중량부를 혼합하고, 상기 와송 혼합 추출액은, 정제수 100 중량부에 대하여, 건조된 와송 꽃잎 30 ~ 35 중량부, 천일염 1 ~ 1.5 중량부 및 흑임자 분말 1 ~ 3 중량부를 혼합하여 80 ~ 120℃ 온도에서 240 ~ 300분간 가열한 후 여과한 다음 10 ~ 15℃로 냉각한 후 밀폐용기에 담아 6 ~ 9개월 숙성하여 제조되는 것을 특징으로 한다.Preferably, the step (f) of the present invention further comprises a step (f) of adding a coconut milk and wasox mixed extract between steps (e) and (e), wherein step (f) is based on 100 parts by weight of the semi-finished product. , 10 to 15 parts by weight of coconut milk and 0.1 to 3 parts by weight of the wasola mixed extract, and the wasola mixed extract, 30 to 35 parts by weight of dried wasola petals, 1 to 1.5 parts by weight of sun salt and It is characterized by being prepared by mixing 1 to 3 parts by weight of black sesame powder, heating at a temperature of 80 to 120 ° C for 240 to 300 minutes, filtering, cooling to 10 to 15 ° C, and then putting it in an airtight container for 6 to 9 months.
본 발명의 다른 목적은, 위 방법들 중 어느 한 방법에 의해 제조된 식물성 밀크 조성물에 의해 달성될 수 있다.Another object of the present invention can be achieved by a vegetable milk composition prepared by any one of the above methods.
본 발명의 또 다른 목적은, 위 방법들 중 어느 한 방법에 의해 제조된 식물성 밀크 조성물을 함유한 아이스크림에 의해 달성될 수 있다.Another object of the present invention can be achieved by an ice cream containing a vegetable milk composition prepared by any one of the above methods.
이상과 같은 본 발명은 우유와 유사한 풍미와 영양가 높은 우유 대체(또는 대용)물을 제공하되, 인간에게 유해한 소의 성 호르몬, 염증 인자 또는 항생제 등이 원천 배제된 식물성 밀크를 대량 생산할 수 있는 효과가 있다.The present invention as described above provides a milk substitute (or substitute) having a milk flavor and nutrition similar to that of milk, but has the effect of mass-producing botanical milk with no source of sex hormones, inflammatory factors, or antibiotics harmful to humans. .
이하, 본 발명의 실시예를 참조하여 설명하기로 한다.Hereinafter, it will be described with reference to embodiments of the present invention.
식물성 밀크 제조방법How to make vegetable milk
1. 식물성 밀크 베이스 제조1. Manufacture of vegetable milk base
(a) 원물을 탈피 및 반할한 후 100℃ 이상의 고온열수에 5 ~ 10분간 침지시켜 효소를 실활시킨다.(a) After stripping and halting the raw material, the enzyme is deactivated by immersion in high temperature hot water of 100 ° C or higher for 5 to 10 minutes.
여기서, 원물은 강낭콩 100 중량부에 대하여 팥 10 ~ 15 중량부 및 땅콩 5 ~ 20 중량부이다. Here, the raw material is 10 to 15 parts by weight of red beans and 5 to 20 parts by weight of peanuts relative to 100 parts by weight of kidney beans.
강낭콩은 육류를 대신할 수 있는 중요한 단백질의 공급원으로 호박과 음식 궁합이 어울리며, 열량이 낮아 다이어트에 좋고 필수 아미노산이 풍부하여 어린이 성장발육을 촉진하는 효능이 있다.Kidney beans are an important source of protein that can replace meat, so they are compatible with pumpkin and food, and are low in calories, good for diet, and rich in essential amino acids.
팥은 사포닌을 함유하고 있어 이뇨작용을 하고 피부와 모공의 오염물질을 제거하여 아토피 피부염과 기미 제거에 도움을 주는 한편, 칼륨이 풍부하여 부기를 빼주고 혈압 상승을 억제하는 효능이 있다. 더욱이, 팥은 곡류에 부족한 라이신과 트립토판이 함유되어 있다.Red beans contain saponins, which have a diuretic effect and remove contaminants from the skin and pores, helping to remove atopic dermatitis and blemishes, while being rich in potassium, which is effective in removing swelling and suppressing blood pressure. Moreover, red beans contain lysine and tryptophan, which are lacking in cereals.
땅콩은 불포화지방산이 다량 함유되어 있어 콜레스테롤을 감소히키고 동맥경화를 예방하는 효능이 있으며, 특히 강낭콩이나 팥의 밋밋하거나 떫은 맛을 보완하여 고소한 풍미를 제공한다.Peanuts contain a large amount of unsaturated fatty acids, which reduces cholesterol and prevents arteriosclerosis. In particular, it provides a sweet flavor by supplementing the mild or astringent taste of kidney beans or red beans.
(b) 그런 다음, 70 ~ 78℃의 열수에 30 ~ 45분간 침지시켜 마쇄한 다음 원심분리기에 투입한 후 슬러지를 제거하여 음료베이스를 제조한다.(b) Then, immersed in hot water at 70 to 78 ° C for 30 to 45 minutes, crushed, put into a centrifuge, and then sludge was removed to prepare a beverage base.
여기서, 원심분리기는 수평형 연속원심분리기를 이용하여 2,500rpm으로 원심분리하여 슬러지를 최대한 제거하는 것이 바람직하다. 또한, 음료베이스는 균질기에서 90 ~ 120 bar의 압력으로 균질화된 후 10℃ 이하로 냉각되어 밀폐용기에 보관된다.Here, the centrifugal separator is preferably centrifuged at 2,500 rpm using a horizontal continuous centrifuge to remove the sludge as much as possible. In addition, the beverage base is homogenized at a pressure of 90 to 120 bar in a homogenizer and then cooled to 10 ° C. or less and stored in a sealed container.
(c) 냉각된 음료베이스 100 중량부에 대하여, 로커스트빈검, 젤란검 및 해바라기레시틴 40 ~ 65 중량부를 혼합하여 균질기에서 예비 균질화한다.(c) With respect to 100 parts by weight of the cooled beverage base, locust bean gum, gellan gum and sunflower lecithin 40 to 65 parts by weight are mixed and pre-homogenized in a homogenizer.
(d) 계속해서, 음료베이스 100 중량부에 대하여, 코코넛 슈가 10 ~ 25 중량부, 정제소금 3 ~ 15 중량부 및 천연향 0.1 ~ 2 중량부를 첨가하여 배합표준화를 실시한 후 고압 균질화시킨 다음 30℃ 이하로 냉각하여 반제품을 제조한다.(d) Subsequently, with respect to 100 parts by weight of the beverage base, 10 to 25 parts by weight of coconut sugar, 3 to 15 parts by weight of refined salt, and 0.1 to 2 parts by weight of natural fragrance were added to standardize the mixture, followed by high pressure homogenization and then 30 ° C. Cooled below to prepare a semi-finished product.
(e) 마지막으로, 냉각된 반제품을 용기에 충전한 후 레토르 멸균 또는 초고압살균을 실시한 다음 30℃ 이하로 냉각하여 제품을 완성한다.(e) Finally, after the cooled semi-finished product is filled in a container, retor sterilization or ultra-high pressure sterilization is performed, followed by cooling below 30 ° C to complete the product.
여기서, 레토르 멸균방식은 125℃ 온도에서 10분간 멸균하는 방식이고, 초고압살균(High Pressure Processing, HPP)은 3,000bar 이상의 높은 압력을 인가하여 식품의 맛과 영양을 파괴없이 살균하는 방식이다.Here, the retor sterilization method is a method of sterilizing at a temperature of 125 ° C. for 10 minutes, and the high pressure processing (HPP) is a method of sterilizing the taste and nutrition of food without destroying it by applying a high pressure of 3,000 bar or more.
또한, 본 실시예는 우유와 같이 부드럽고 가벼운 풍미를 제공하기 위하여 코코넛 밀크와 와송 혼합 추출액을 소량 첨가한다. 여기서, 코코넛 밀크와 와송 혼합 추출액은 (d)단계와 (e) 단계 사이에 첨가하는 것이 바람직하며, 그 이유는 풍미를 개선하기 위한 (d)단계 이후에 공정을 진행하여야만 부가적인 풍미를 개선할 수 있기 때문이며, 와송 혼합 추출액은 멸균 또는 초고압 살균과정에서 발생하는 고열에 의해 산듯한 천연향의 발현과 아울러, 반제품 내의 잔존하는 콩 특유의 비린내와 비린맛을 동시에 제거할 수 있기 때문이다. 또한, 와송 혼합 추출액은 천연 방부제 역할을 담당한다.In addition, in the present embodiment, a small amount of the coconut milk and horseradish mixed extract is added to provide a soft and light flavor such as milk. Here, it is preferable to add the coconut milk and wasson mixed extract between steps (d) and (e), because the process must be performed after step (d) to improve the flavor to improve additional flavor. This is because the mixed extract of Wassong can simultaneously remove the fishy and fishy taste peculiar to soybeans remaining in the semi-finished product, as well as the expression of natural scent produced by high heat generated during sterilization or ultra-high pressure sterilization. In addition, the mixed extract of wasson serves as a natural preservative.
이때, 반제품 100 중량부에 대하여, 코코넛 밀크 10 ~ 15 중량부 및 와송 혼합 추출액 0.1 ~ 3 중량부를 혼합하는 것이 바람직하다.At this time, it is preferable to mix 10 to 15 parts by weight of coconut milk and 0.1 to 3 parts by weight of wasox mixed extract with respect to 100 parts by weight of the semi-finished product.
코코넛 밀크의 함량이 8 중량부 이하인 경우에는 부드러운 풍미가 발현되지 않고 20 이상인 경우에는 단맛이 강화되어 풍미에 역효과를 나타내기 때문이며, 와송 혼합 추출액은 미량으로도 원하는 목적을 구현할 수 있으나 3.5 중량부 이상인 경우에는 와송 특유의 냄새가 강화됨은 물론 쓰고 떫은 맛이 발현되기 때문에 함량비를 준수하는 것이 바람직하다.If the coconut milk content is 8 parts by weight or less, the soft flavor is not expressed, and when it is 20 or more, the sweetness is strengthened to show an adverse effect on the flavor. In the case, it is preferable to observe the content ratio because the peculiar odor of Wasong is enhanced and the bitter taste is expressed.
여기서, 와송 혼합 추출액의 제조방법은 다음과 같다.Here, the method for manufacturing the wasox mixed extract is as follows.
먼저, 와송은 꽃잎만 선별하여 수회 세척한 후 50 ~ 55℃로 30 ~45분간 열풍건조한다. 여기서, 와송의 씨방, 줄기, 잎 등을 사용하지 않고 꽃잎만 사용하는 이유는 와송의 약리 성분은 물론, 향기를 사용하기 위한 것이며 만약 건조된 꽃잎을 사용하거나 씨방, 줄기, 잎 등을 혼합하는 경우에는 전술된 바와 같이, 와송 특유의 냄새가 강화됨은 물론 쓰고 떫은 맛을 제어할 수 있기 때문이다.First, wassong was selected and washed only several times, and then dried by hot air at 50 to 55 ℃ for 30 to 45 minutes. Here, the reason why only the petals are used without using the seeds, stems, leaves, etc. of Wasson is to use the pharmacological components of Wasson, as well as the fragrance. If using dried petals or mixing the seeds, stems, leaves, etc. This is because, as described above, the peculiar odor of wasson is enhanced and the bitter and bitter taste can be controlled.
그런 다음, 정제수 100 중량부에 대하여, 건조된 와송 꽃잎 30 ~ 35 중량부, 천일염 1 ~ 1.5 중량부 및 흑임자 분말 1 ~ 3 중량부를 혼합하여 80 ~ 120℃ 온도에서 240 ~ 300분간 가열한 후 여과한 다음 10 ~ 15℃로 냉각한 후 밀폐용기에 담아 6 ~ 9개월 숙성하여 제조된다.Then, with respect to 100 parts by weight of purified water, 30 to 35 parts by weight of dried washi petals, 1 to 1.5 parts by weight of sun salt and 1 to 3 parts by weight of black sesame powder were mixed and heated at 80 to 120 ° C. for 240 to 300 minutes, followed by filtration. Then, it is cooled to 10 ~ 15 ℃ and then placed in a closed container and aged for 6 ~ 9 months.
2. 식물성 밀크 조성물2. Vegetable milk composition
전술된 제조방법에 의해 제조된 식물성 밀크 조성물은 우유와 같이 영양가가 우수하며 유사한 풍미를 제공함은 물론, 우유 내에 잔존하는 소의 성호르몬, 염증 인자, 항생제 등을 완전히 배제할 수 있는 특징이 있다.The vegetable milk composition prepared by the above-described manufacturing method has excellent nutritional value such as milk and provides similar flavors, as well as completely excluding sex hormones, inflammatory factors, antibiotics, etc. of cattle remaining in the milk.
또한, 본 실시예에서 제조된 식물성 밀크 조성물은 탈지 우유와 유사하게 산듯하며 부드러운 풍미를 제공함으로써 남녀노소 불문하고 즐길 수 있는 장점이 있다.In addition, the vegetable milk composition prepared in this embodiment has the advantage of being able to enjoy regardless of age or gender by providing a soft flavor similar to that of skim milk.
3. 식물성 밀크 조성물을 함유한 아이스크림3. Ice cream containing vegetable milk composition
본 실시예의 식물성 밀크 조성물은 다양한 식품에 적용될 수 있음을 미리 밝혀둔다. 또한, 본 실시예에 의해 제조된 식물성 밀크 조성물은 아이스크림에 적용될 때 가장 좋은 풍미를 나타낸다. 그 이유는, 일반적인 아이스크림과는 달리 유지방을 포함하지 않지만 코코넛 슈가, 코코넛 밀크 및 흑임자의 기름성분 등으로 인해 부드럽고 별도의 유화제를 사용할 필요가 없기 때문이다.It is revealed in advance that the vegetable milk composition of this embodiment can be applied to various foods. In addition, the vegetable milk composition prepared by this example shows the best flavor when applied to ice cream. The reason is that unlike normal ice cream, it does not contain milk fat, but it is not necessary to use a soft and separate emulsifier due to the oil content of coconut sugar, coconut milk, and black sesame.
또한, 본 실시예의 식물성 밀크 조성물을 함유한 아이스크림의 제조공정이나 방법은 우유 또는 유지방을 사용하지 않는 것 외에는 종래의 아이스크림 제조공정이나 방법과 동일하기 때문에 이에 대한 상세한 설명은 생략하기로 한다.In addition, since the manufacturing process or method of the ice cream containing the vegetable milk composition of the present embodiment is the same as the conventional manufacturing process or method of using ice cream or milk fat, detailed description thereof will be omitted.
이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.The present invention as described above has been described limited to one embodiment, but is not limited thereto, and the embodiments modified based on the technical spirit of the present invention are all within the scope of the present invention.
Claims (5)
(b) 그런 다음, 70 ~ 78℃의 열수에 30 ~ 45분간 침지시켜 마쇄한 다음 원심분리기에 투입한 후 슬러지를 제거하여 음료베이스를 제조하는 단계와;
(c) 냉각된 상기 음료베이스 100 중량부에 대하여, 로커스트빈검, 젤란검 및 해바라기레시틴 40 ~ 65 중량부를 혼합하여 균질기에서 예비 균질화하는 단계와;
(d) 상기 음료베이스 100 중량부에 대하여, 코코넛 슈가 10 ~ 25 중량부, 정제소금 3 ~ 15 중량부 및 천연향 0.1 ~ 2 중량부를 첨가하여 배합표준화를 실시한 후 고압 균질화시킨 다음 30℃ 이하로 냉각하여 반제품을 제조하는 단계와;
(e) 마지막으로, 냉각된 상기 반제품을 용기에 충전한 후 레토르 멸균 또는 초고압살균을 실시한 다음 30℃ 이하로 냉각하는 단계로 이루어지되,
상기 (a)단계의 원물은 강낭콩 100 중량부에 대하여 팥 10 ~ 15 중량부 및 땅콩 5 ~ 20 중량부이고,
상기 (d)단계와 (e) 단계 사이에 코코넛 밀크와 와송 혼합 추출액을 첨가하는 (f)단계를 더 포함하되,
상기 (f)단계는 상기 반제품 100 중량부에 대하여, 코코넛 밀크 10 ~ 15 중량부 및 와송 혼합 추출액 0.1 ~ 3 중량부를 혼합하고,
상기 와송 혼합 추출액은,
정제수 100 중량부에 대하여, 건조된 와송 꽃잎 30 ~ 35 중량부, 천일염 1 ~ 1.5 중량부 및 흑임자 분말 1 ~ 3 중량부를 혼합하여 80 ~ 120℃ 온도에서 240 ~ 300분간 가열한 후 여과한 다음 10 ~ 15℃로 냉각한 후 밀폐용기에 담아 6 ~ 9개월 숙성하여 제조되는 것을 특징으로 하는 식물성 밀크 조성물 제조방법.
(a) after peeling and halting the raw material, immersing it in high temperature hot water of 100 ° C. or higher for 5 to 10 minutes to inactivate the enzyme;
(b) Then, immersed in hot water at 70 to 78 ° C for 30 to 45 minutes, pulverized, put into a centrifugal separator, and then sludge removed to prepare a beverage base;
(c) pre-homogenizing in a homogenizer by mixing 40 to 65 parts by weight of locust bean gum, gellan gum, and sunflower lecithin with respect to 100 parts by weight of the cooled beverage base;
(d) For 100 parts by weight of the beverage base, 10 to 25 parts by weight of coconut sugar, 3 to 15 parts by weight of refined salt, and 0.1 to 2 parts by weight of natural fragrance were added to standardize the mixture, followed by high pressure homogenization, and then 30 ° C. or less. Cooling to produce a semi-finished product;
(e) Finally, after filling the cooled semi-finished product in a container, retor sterilization or ultra-high pressure sterilization is performed, followed by cooling to 30 ° C. or less,
The raw material of step (a) is 10 to 15 parts by weight of red beans and 5 to 20 parts by weight of peanuts relative to 100 parts by weight of kidney beans,
Between (d) and (e) step further comprises a step (f) of adding a coconut milk and wasox mixed extract,
In step (f), 10 to 15 parts by weight of coconut milk and 0.1 to 3 parts by weight of wasox mixed extract are mixed with respect to 100 parts by weight of the semi-finished product,
The wasson mixed extract,
With respect to 100 parts by weight of purified water, 30 to 35 parts by weight of dried washi petals, 1 to 1.5 parts by weight of sun salt and 1 to 3 parts by weight of black sesame powder were mixed, heated at 80 to 120 ° C. for 240 to 300 minutes, filtered and then 10 After cooling to ~ 15 ℃ in a sealed container 6 to 9 months of aging method for producing a vegetable milk composition characterized in that it is produced.
상기 (b)단계의 원심분리기는 2,500rpm으로 작동되는 수평형 연속원심분리기로서, 상기 음료베이스는 균질기에서 90 ~ 120 bar의 압력으로 균질화된 후 10℃ 이하로 냉각되어 밀폐용기에 보관되고,
상기 (e)단계의 레토르 멸균방식은 125℃ 온도에서 10분간 멸균하는 방식이고, 초고압살균은 3,000bar 이상의 높은 압력을 인가하여 식품의 맛과 영양을 파괴없이 살균하는 방식인 것을 특징으로 하는 식물성 밀크 조성물 제조방법.
According to claim 1,
The centrifugal separator of step (b) is a horizontal continuous centrifugal separator operated at 2,500 rpm, and the beverage base is homogenized at a pressure of 90 to 120 bar in a homogenizer and then cooled to below 10 ° C and stored in a closed container,
The retor sterilization method of step (e) is a method of sterilizing at a temperature of 125 ° C for 10 minutes, and ultra-high pressure sterilization is a method characterized by sterilization without destroying the taste and nutrition of food by applying a high pressure of 3,000 bar or more. Method for preparing milk composition.
A vegetable milk composition prepared by the method of claim 1 or 2.
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