KR102157271B1 - method of making soybean snack and soybean snack using the same - Google Patents

Abstract

The present invention relates to a processed food for snacks using soybeans and a method for manufacturing the same, and in particular, for snacks using soy that can be well received by children and the elderly with weak digestive powers and those who have avoided soy by using soy, an excellent protein source. It relates to processed food and its manufacturing method. More specifically, the present invention is for snacks using beans, characterized in that while maintaining the characteristics of the beans, it improves digestion and absorption by softening the tissues, and removes the fishy taste of beans, so that the taste and nutrition are excellent and can be stored for a long time. It relates to processed food and its manufacturing method.

Description

Processed food for snacks using soybeans and a method of manufacturing the same {method of making soybean snack and soybean snack using the same}

The present invention relates to a processed food for snacks using soybeans and a method for manufacturing the same, and in particular, for snacks using soy that can be well received by children and the elderly with weak digestive powers and those who have avoided soy by using soy, an excellent protein source. It relates to processed food and its manufacturing method. More specifically, the present invention is for snacks using beans, characterized in that while maintaining the characteristics of the beans, it improves digestion and absorption by softening the tissues, and removes the fishy taste of beans, so that the taste and nutrition are excellent and can be stored for a long time. It relates to processed food and its manufacturing method.

Soybean is a crop that has been carried out with the Korean people's history, and is known to have been cultivated in Manchuria and the Korean Peninsula for about 5,000 years. The period when cultivation began in earnest in Korea can be seen in the early days of the Gojoseon period. Soybean refers to the seeds of a plant belonging to the legume family taxonomically, and there are 650 genera and 18,000 species in the legume family, but humans use it for food, but only a few.

Donguibogam reported that beans are good for kidney disease and relieve all poisons and promote blood circulation. In particular, beans are said to have a detoxification effect, strengthen the spleen and kidneys, be effective against beriberi disease, are good for night enuresis in children due to weak kidneys, and are effective for tinnitus, and are said to be effective under cold treatment of women.

Out of Korea's annual consumption of 450,000 tons of edible beans, domestic production is 150,000 tons, with a self-sufficiency rate of 33%. Of the 450,000 tons of domestic consumption, 53% is used for home or other purposes, 29% for tofu for processing, 10% for soy sauce, 7% for soy milk, and 1% for meju.

As for soybeans grown in Korea, long beans called general beans or meju beans are the most common, followed by green beans called bean sprouts. In addition, various varieties such as green beans, seoritae, soybeans and buseoktae have been developed and cultivated.

Generally, seoritae are beans with a black husk and blue inside, and are harvested after frost in October. It softens well when immersed in water and has high sugar content, so it is mainly used for food, such as putting it in rice with other grains or putting it together when making rice cakes. Herbal medicine (韓方) has been paying attention to the effects of black beans for a long time, which has a deep relationship with aging prevention. Black beans have a higher antioxidant effect that removes active oxygen in the human body than white beans, and the darker the color, the higher the antioxidant effect. Although the content of vitamins is not very high, Seoritae is very rich in protein and vegetable fat, and is rich in vitamin B groups, especially vitamin B ₁ and vitamin B ₂ and niacin, which are essential for various metabolism of the body. It also contains a lot of soy protein called isoflavone, which acts similar to estrogen, a female hormone.

In addition, Buseoktae is a white soybean, a unique variety of Korea that completed the variety registration from the National Seed Resources in 2015. In particular, Buseoktae is the thickest bean among soybean varieties produced in Korea. In other words, 100 grains of Buseoktae weigh 40 g and are nearly twice as large as 25 g of soybeans, and the quality of the seeds is excellent. Also, as a special product of Yeongju, Gyeongbuk, it can be cultivated in other areas without permission from Yeongju. none. And Buseoktae are usually sown from late May to mid-June and harvested in autumn.

Beans were boiled, crushed into powder, or fermented due to the hardiness of their tissues, inherent fishy taste, and difficulty in digestion, and are processed foods using soybeans, including fermented foods such as soybean paste, cheonggukjang, and Chunjang. There were soy milk, soy flour, and soybean curd. However, since such fermented foods using soybeans require various processes such as fermentation and pulverization of the product, they not only take a relatively long time to manufacture, but also have the disadvantage that storage and/or intake is not simple due to the unique smell. have. In addition, soy milk, bean curd, etc. have the disadvantage of not being able to easily consume soybeans because the fishy taste of beans remains.

In general, the development of processed foods for snacks using soybeans, which are excellent foods compared to meat from the field, is relatively inadequate. In order to develop a processed food product for snacks using soybeans, sugar or seasoning liquid must be able to easily penetrate into the inside of soybeans, but since the surface structure of the soybeans is dense, a pretreatment process that makes the surface texture of the soybeans loose is essential.

Korean Patent Laid-Open Publication No. 10-2000-0034334 (Jun 15, 2000) includes: i) Selecting the beans, spraying water to wash them, and then performing the immersion process, then boiling the beans for a predetermined time at a constant pressure and temperature. Performing a pressurized steaming process; Ii) drying the beans so that the moisture content of the beans becomes 10-20% after the pressurized steaming process; Iii) performing a sugaring process while sequentially increasing the dried beans from 20 Brix sugar solution to 40 Brix sugar solution to 60 Brix sugar solution; And, iv) After performing the sugar acupuncture process in the above step, a method of manufacturing a processed product using soybeans comprising the steps of washing the sugar solution on the surface with sterilized water and then drying the sugar until the water activity reaches 0.8 and packaging the product. Is disclosed.

In addition, Korean Laid-Open Patent Publication No. 10-2011-0118329 (2011. 10. 31.) states that black beans are fermented using the microorganism Lactobacillus plantarum strain or Bacillus Subtilis strain to increase the absorption rate of physiologically active substances contained in soybeans, By controlling the fermentation strain and fermentation conditions, the effect of fermentation is enhanced, and by applying a sugar soaking process to set the conditions so that the outer skin of the black beans is not peeled, the original black bean product with improved nutrients while maintaining the original shape of the black beans is maintained. The manufacturing method of is disclosed.

However, most of the above-described conventional technologies are simply sugar immersion products using soybeans, and such conventional simple sugar immersion products using soybeans have low absorption rate of active ingredients of soybeans, retain fishy taste, and various allergens. They remain, causing side effects such as allergy and diarrhea, and there is a problem that long-term storage is impossible.

The present invention is invented to solve the above problems, and performs a pretreatment process so that the sugaring process can be performed quickly and smoothly, and processed food for snacks using soy that has excellent taste and nutrition and can be stored for a long time. Its purpose is to provide a method of manufacturing. However, these problems are exemplary, and the scope of the present invention is not limited thereby.

The method of manufacturing a processed food for snacks using beans of the present invention for solving the above problem includes: i) a screening and washing step of selecting and washing the beans (S 10); Ii) the soaking step (S20) of soaking the beans that have gone through the sorting and washing step (S10) in water; Iii) a first pressurized steaming step (S30) of boiling the beans for a predetermined time at a predetermined temperature after removing moisture from the surface of the beans subjected to the soaking step (S20); Iv) a first drying step (S 40) of drying the beans boiled in the first pressurizing step (S 30); V) a sugar chim process step (S 50) of performing a sugar chim process by immersing the beans dried in the first drying step (S 40) in a sugar solution; Vi) a second drying step (S 60) of drying the beans that have undergone the sugar chisel process in the sugar chisel process step (S 50); Ⅶ) Garnish sprinkling step (S 70) of sprinkling garnish on the beans dried in the second drying step (S 60); It characterized in that it comprises a. In addition, between the second drying step (S 60) and the garnish sprinkling step (S 70), a second pressurized steaming step (S 61) of boiling the beans preserved for a long time at a predetermined temperature for a predetermined time (S 61); And, the second pressurizing Including a third drying step (S 62) of drying the beans that passed through the steaming step (S 61); and a coating step (S 63) of coating a gelling agent before the garnish sprinkling step (S 70) Characterized in that.

And the gelling agent is at least one selected from the group consisting of agar, gelatin, pectin, collagen, alginate, carrageenan and guar gum, and the bean is any one of buseoktae or seoritae, and the first drying step (S 40) And the second drying step (S 60) and the third drying step (S 62) are performed for 6 hours using hot air at 50° C., and the moisture content of the beans dried through the respective drying steps is 10 to 12% It is characterized by being.

In addition, the sugar solution in the sugar settling process step (S 50) is a mixture of 50% by weight of sugar and 50% by weight of water, boiled for 30 minutes, and then cooled to room temperature, and the sugaring process step (S 50) proceeds for 12 hours, The garnish is at least one selected from the group consisting of sugar powder, pine mushroom powder, and ginseng powder, and the garnish is contained in an amount of 30 to 40% by weight based on the weight of soybeans.

And the first pressurized steaming step (S 30) and the second pressurized steaming step (S 61) are respectively pressurized at a temperature of 120 to 130 °C for 15 to 30 minutes, and the soaking step (S 20) is 12 hours It is characterized in that it proceeds during.

The processed food for snacks using soybeans of the present invention is characterized in that it is manufactured through the manufacturing method of the processed food for snacks using soybeans as described above.

The processed food for snacks using soybeans manufactured according to the present invention can penetrate the soybeans quickly and smoothly through the pretreatment process, and also to the elderly and those who have avoided soybeans with weak digestive power. It has the effect of improving the usability of beans by manufacturing soybean processed products for snacks that can be well received. In particular, processed foods using soybeans according to the present invention improve nutritional and palatability, maintain taste and nutrition without destroying nutritional components, and can be stored for a long time. Therefore, it can be widely applied as a meal substitute for leisure people and patients who enjoy fishing, mountaineering, and travel, or in an emergency. In particular, the processed food for snacks using soybeans according to the present invention has various therapeutic effects such as lowering blood pressure, preventing arteriosclerosis, and lowering the cholesterol content in the blood when consumed constantly.

1 is a block diagram of a method of manufacturing a processed food for snacks using beans according to the present invention.

Hereinafter, an experimental example of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the experimental examples disclosed below, but can be implemented in various different forms, and the following experimental examples make the disclosure of the present invention complete, and the scope of the invention to those of ordinary skill in the art. It is provided to fully inform you. In addition, in the drawings for convenience of description, the size of the components may be exaggerated or reduced.

The present invention for performing the above object, i) a washing step (S 10) of selecting and washing the beans; Ii) soaking the beans washed in the washing step (S 10) into water (S 20); Iii) a first pressurized steaming step (S30) of boiling the beans for a predetermined time at a predetermined temperature after removing moisture from the surface of the beans subjected to the soaking step (S20); Iv) a first drying step (S 40) of drying the beans boiled in the first pressurizing step (S 30); V) a sugar chim process step (S 50) of performing a sugar chim process by immersing the beans dried in the first drying step (S 40) in a sugar solution; Vi) a second drying step (S 60) of drying the beans that have undergone the sugar chisel process in the sugar chisel process step (S 50); Ⅶ) Garnish sprinkling step (S 70) of sprinkling garnish on the beans dried in the second drying step (S 60); By quickly and smoothly performing the sweetening process on the beans through the manufacturing method of processed products for snacks using beans, it is possible to preserve for a long time, and processed foods for snacks using beans having excellent taste and nutrition can be manufactured. .

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. 1 is a block diagram showing the manufacturing process of a snack processed product using beans according to the present invention.

Sorting and washing step (S 10)

As shown in FIG. 1, the method of manufacturing a processed product for snacks using beans according to the present invention undergoes a sorting and washing step (S10) of selecting beans and washing by spraying water to minimize damage to the outer skin of the beans. . The sorting and washing step (S 10) is a step of selecting only faithful beans, washing and discharging residual pesticide components and foreign substances remaining in the beans.

The beans used in the present invention are not particularly limited, but the black beans widely grown in Korea, Seoritae and the white beans, Buseoktae are preferred.

Soaking stage (S 20)

The beans that have gone through the sorting and washing step (S 10) are soaked in water for about 12 hours (S 20). In general, since the surface structure of soybeans is dense, it is difficult to penetrate the sugar solution in the subsequent sugar acupuncture process. Therefore, in order to soften the surface tissue of the beans and to facilitate the permeation of the sugar solution in the sugar acupuncture process, a soaking step (S20) called soybeans in water is performed for a certain period of time.

1st pressurized increase step (S 30)

Beans completely soaked through the soaking step (S20) are subjected to a first pressurized steaming step (S30) in which the beans are boiled at a predetermined pressure and temperature after removing moisture from the surface by a conventional method. The first pressurized steaming step (S30) of boiling beans as described above is preferably performed at a temperature of 121°C for 30 minutes.

Therefore, in the present invention, it is preferable to perform the first pressurized steaming step (S30) so that the dense tissue on the surface of the beans is softened to a large extent in order to allow the sugar to penetrate quickly and easily in the sugar acupuncture process step (S50).

1st drying step (S 40)

In addition, since the initial moisture content of the beans is very high at 25-30%, the first drying step of drying the beans so that the moisture content of the beans becomes 10-12% after the first pressurized steaming step (S30) It goes through (S 40). In the first drying step (S 40), the beans are dried for 6 hours using hot air at 50°C. In the case of hot air drying, labor is greatly reduced and drying time is short. However, since the difference in wind speed according to the location of the beans in the dryer is large, a difference may occur in the drying speed of the beans. Therefore, when hot air drying the beans in the first drying step (S40), due to the difference in drying speed, quality non-uniformization may occur in which some beans are not sufficiently dried. Therefore, it is necessary to be careful to dry it at a relatively low temperature of 50° C. for a sufficient period of time to ensure uniform drying. The drying process of the beans is to optimally reduce the moisture to about 10 to 12% so that sugar can smoothly penetrate into the beans in the sugar chim process to be carried out later. As described above, when the moisture content of the beans reaches 10 to 12%, the sugar can be smoothly penetrated from the surface of the beans in the sugar acupuncture process, so that the sugar acupuncture process can be performed quickly and easily.

Step of the sugar needle process (S 50)

When the beans are dried to have a moisture content of 10 to 12% through the first drying step (S 40), the sugar acupuncture process step (S 50) is performed. In the present invention, the sugar solution used in the sugar sedimentation step (S 50) is preferably a mixture of 50% by weight of sugar and 50% by weight of water, boiling for 30 minutes, and then cooling to room temperature. At this time, if the amount of sugar mixed with water exceeds 50% by weight, the sweetness of the beans becomes too strong, and if it is less than 50% by weight, the liver of the final product does not fit well. That is, when 50% by weight of sugar and 50% by weight of water are mixed and boiled for 30 minutes and then cooled to room temperature, a sugar solution with a sugar content of 50 brix is obtained.As described above, the sugar solution of 50 brix can penetrate into the inside of the beans. The easiest. In other words, if the sugar solution has a sugar content of 50 brix or more, sugar crystals are formed during sugar solution production due to the problem of sugar saturation, and thus the sugar can not be in a liquid state, and if it is less than 50 brix, the sugar content of the beans in the final product It becomes low and the taste is lost.

In addition, the temperature of the sugar solution in the sugar solution step (S 50) is most preferably a temperature of 60 to 70 °C, and the sugar solution time is preferably 12 hours. When the temperature of the sugar solution is less than 60° C., the sugar content of the sugar solution is lowered, and when it exceeds 70° C., the color of the beans is discolored and the hardness of the beans is weakened. In addition, in the case of the processed food for snacks using soybeans of the present invention, the taste and nutrition are the best in the case of performing the sugar chim process for 12 hours. Therefore, the sugar sedimentation step (S 50) is most preferably carried out for 12 hours in a sugar solution of 60 ~ 70 ℃.

After performing this sugar acupuncture process step (S 50), the sugar solution suitable for the processed food using soybeans finally penetrates, so that the processed food for snacks using soy has the highest palatability and the most suitable taste and softest texture. Can be completed.

2nd drying step (S 60)

After the sweetening process step (S50) as described above, a second drying step (S60) of hot air drying for 6 hours using hot air at 50°C is performed. Drying is performed so that the moisture content of the beans subjected to the sugar chim process through the second drying step (S 60) is 10 to 12%.

Beans that have gone through the second drying step (S 60) as described above are then sprinkled with garnish to be consumed immediately or stored for a long time.

Garnish sprinkling stage (S 70)

First of all, looking at the case of ingestion immediately, as shown in FIG. 1, the beans that have gone through the second drying step (S60) are passed through the garnish sprinkling step (S70) of sprinkling garnish as a final process. The garnish refers to a food sprinkled or placed on food for the purpose of enhancing appetite by decorating the food beautifully, and in the present invention, it is preferable to use at least one garnish selected from the group consisting of sugar powder, pine mushroom powder, and ginseng powder. Do. The sugar powder refers to a very fine powder of pure refined sugar, and is mainly sprinkled on the surface of whipped cream cakes, 　 pastries, pies, and sweets for decoration purposes. The matsutake powder is made by crushing raw or frozen matsutake mushrooms and is added to broth dishes, milk, yoplain, juice, etc.In addition, ginseng powder is mainly used as a health functional food ingredient for improving immunity and recovering from fatigue. use. In the present invention, the sugar powder, matsutake powder and ginseng powder as described above are used as garnish, and it is preferable to use at least one selected from the group consisting of the sugar powder, matsutake mushroom powder and ginseng powder.

In the garnish sprinkling step (s70), the garnish is most preferably sprinkled at 30-40% by weight based on the weight of the beans. Since the garnish visually makes the food beautiful, the soybean snack of the present invention looks the most delicious visually if it is sprinkled at 30-40% by weight based on the weight of beans.

By going through the garnish sprinkling step (S 70) as described above, the manufacture of the processed product for snacks using the beans of the present invention is completed, which can be taken directly as a snack.

2nd pressurized steaming step (S 61) and 3rd drying step (S 62)

In addition, in the case of long-term storage of the beans that have gone through the second drying step (S 60), as shown in FIG. 1, additionally, as shown in FIG. 1, the second pressurized steaming step (S 61) and the third drying step (S 62) are selectively performed. do. That is, in order to consume the beans that have gone through the second drying step (S 60) after long-term storage, the beans are added to the first and second pressurized steaming steps (S 61) and the third drying step (S 62). It can give the same texture.

That is, the beans stored for a long time after the second drying step (S 60) are subjected to the second pressurized steaming step (S 61) before consumption and the second pressurized steaming step (S 61) in which the beans are boiled at a certain pressure and temperature. do. The second pressurized steaming step (S 61) is preferably carried out for 30 minutes at a temperature of 121 ℃ the same as the first pressurized steaming step (S 30). Through the second pressurized steaming step (S61), the beans that have been stored for a long time and have lost their texture can be restored to a moist and crispy texture like the first time.

Beans that have passed through the second pressurized steaming step (S 61) as described above are then subjected to the third drying step (S 62). The third drying step (S 62) is preferably dried for 6 hours using hot air at 50° C. in the same manner as the first drying step (S 40) and the second drying step (S 60).

The beans that have gone through the third drying step (S 62) are subjected to the garnish sprinkling step (S 70) of sprinkling garnish as a final process. As shown above, the garnish is preferably at least one selected from the group consisting of sugar powder, pine mushroom powder and ginseng powder. By going through the garnish sprinkling step (S 70) as described above, the beans stored for a long time of the present invention also restore taste and nutrition, thereby completing the manufacture of a processed product for snacks using beans, and ingesting them as snacks.

Coating step (S 63)

In addition, as shown in Figure 1, in the present invention, in order to add taste and flavor to the beans, a coating step (S63) of coating a gelling agent before the garnishing step (S70) may be optionally added. That is, by coating and drying the beans that have gone through the second drying step (S60) or the third drying step (S62), the appropriate functionality of the gelling agent may be imparted. The gelling agent is a hydrophilic colloid capable of forming a gel, and is widely used in the food industry, manufacturing, processing, and cooking. In the manufacture of food, it is mainly used to fix fluidity, shape, or improve texture to give a smooth texture or functionality such as softness. As the gelling agent, agar, gelatin, pectin, collagen, alginate, carrageenan, guar gum, and the like are used. In particular, agar or gelatin is preferred as the gelling agent in the present invention. In addition, other subsidiary materials such as isomaltooligosaccharide solution or mixture of white sugar and ionic starch syrup, salt, onion powder, garlic powder, ginger powder, green rape powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning, yeast extract powder, etc. Is mixed and coated on the beans. Through the coating process (S 63), it is possible to improve the storage and storage properties of beans. Through the coating process as described above, it is possible to manufacture a processed snack product using soybeans with upgraded taste and flavor.

The present invention has been described with reference to the experimental examples shown in the drawings, but these are merely exemplary, and those of ordinary skill in the art will understand that various modifications and equivalent other experimental examples are possible therefrom. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims.

Claims (11)

I) sorting and washing step of sorting and washing beans (S 10);
Ii) a soaking step (S20) called water so that the soybeans that have gone through the sorting and washing step (S10) are smoothly permeated in the sugar solution in the sweetening process;
Iii) the first pressurized steaming step (S 30) of boiling the beans at 121° C. for 30 minutes after removing moisture from the surface of the beans subjected to the soaking step (S 20);
Iv) a first drying step (S 40) of drying the beans boiled in the first pressurizing step (S 30);
V) a sugar acupuncture process step (S 50) of performing a sugar acupuncture process for 12 hours by immersing the beans dried in the first drying step (S 40) in a sugar solution of 50 brix and 60 to 70 °C;
Vi) a second drying step (S 60) of drying the beans that have undergone the sugar chisel process in the sugar chisel process step (S 50);
Vii) a second pressurized steaming step (S 61) of boiling the beans after the second drying step (S 60) at 121° C. for 30 minutes;
Viii) a third drying step (S 62) of drying the beans that have been subjected to the second pressurization step (S 61);
Ix) a coating step (S 63) of coating a gelling agent on the beans that have undergone the third drying step (S 62);
Ⅹ) A method for producing a processed snack product using beans comprising: sprinkling garnish on the beans subjected to the coating step (S 63) at 30 to 40% by weight based on the weight of the beans
delete delete The method according to claim 1,
The gelling agent is at least one selected from the group consisting of agar, gelatin, pectin, collagen, alginate, carrageenan, and guar gum.
The method according to claim 1,
The bean is a method for producing a processed snack product using beans, characterized in that either Buseoktae or Seoritae
The method according to claim 1,
The first drying step (S 40), the second drying step (S 60), and the third drying step (S 62) are performed for 6 hours using hot air at 50°C, and dried through each of the drying steps. A method for producing a processed snack product using beans, characterized in that the moisture content of the beans is 10 to 12%
delete The method according to claim 1,
The garnish comprises at least one selected from the group consisting of sugar powder, pine mushroom powder, and ginseng powder powder.
delete delete A processed product for snacks using beans prepared according to any one of claims 1, 4-6, and 8

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