KR102425848B1 - Preparation method and composition of vegetable cream using pea pod - Google Patents

Abstract

The present invention relates to a method for producing a vegetable cream using soybean shells and a vegetable cream composition, and more particularly, to a heating step of boiling chickpeas with soybean shells and water in a weight ratio of 1:3; removing the solids after the heating step to prepare a chickpea extract; a cooling step of cooling the chickpea extract; and adding 5 to 10 parts by weight of the fermented chaga mushroom extract and 15 to 20 parts by weight of sugar to 100 parts by weight of the cooled chickpea extract and whipping using a whipping machine; Including, wherein the fermented chaga mushroom extract is an extract obtained by fermenting chaga mushrooms with Lactobacillus acidophilus and Aspergillus oryzae. to the composition.

Description

Preparation method and composition of vegetable cream using bean husks and vegetable cream composition {Preparation method and composition of vegetable cream using pea pod}

The present invention relates to a method for producing a vegetable cream using soybean hulls and a vegetable cream composition, and more particularly, beans with improved shape retention and aneuploidy properties by mixing and whipping a fermented chaga mushroom extract with chickpea extract with soybean hulls. It relates to a method for producing a vegetable cream using the peel and a composition for a vegetable cream.

The milk cream made from pure milk fat has excellent flavor, but the whipping time is very short, and the bubbles are easily passed over.

Also, in general, milk cream contains 36% or more of milk fat, so not only the fat content is high, but the cholesterol content is also rather high at 138 mg per 100 g of whipped cream.

Therefore, there is an increasing tendency to avoid the milk cream that raises the level of cholesterol in the blood by consumers. Moreover, some cholesterol oxides that can be produced during the storage period of food under the influence of light, storage temperature, etc. include cytotoxicity, atherogenic or carcinogenic substances. is being reported

Vegetable whipped cream is being developed to compensate for the disadvantages of the existing milk cream. For example, Korean Patent Laid-Open Publication No. 2009-0097702 discloses vegetable whipped cream and a manufacturing method thereof, but since it requires a dual mixing process of aqueous and oil phases, preliminary emulsification and rapid cooling, the manufacturing process is very complicated. It has significantly lower flavor than milk cream and is unstable to thermal changes, so there is a limitation in physical properties such as syneresis.

On the other hand, since the existing milk cream is highly likely to spoil easily and the risk of food poisoning still exists, there is a growing interest in vegetable creams having relatively excellent preservation properties, for example, vegetable creams using soybeans or chickpeas. However, vegetable cream using soybeans or chickpeas has relatively excellent preservation against microbial decay, but has poor shape retention and aneuploidy properties required for whipped cream when stored for a long time, so improvement is requested.

Republic of Korea Patent Publication No. 2009-0097702 (published on September 16, 2009)

Accordingly, it is an object of the present invention to provide a method for producing a vegetable cream using soybean shells and a vegetable cream composition, which can improve the insufficient shape retention and aneuploidy properties in the case of producing a vegetable cream only with chickpeas having a soybean shell.

In order to achieve the above object, the present invention is a heating step of boiling chickpeas with bean hulls and water in a weight ratio of 1:3; removing the solids after the heating step to prepare a chickpea extract; a cooling step of cooling the chickpea extract; and adding 5 to 10 parts by weight of the fermented chaga mushroom extract and 15 to 20 parts by weight of sugar to 100 parts by weight of the cooled chickpea extract and whipping using a whipping machine. .

In addition, in the method for producing a vegetable cream using soybean husks according to an embodiment of the present invention, the fermented chaga mushroom extract is obtained by fermenting chaga mushrooms with Lactobacillus acidophilus and Aspergillus oryzae. It is characterized in that it is an extract.

In this case, the Lactobacillus acidophilus (Lactobacillus acidophilus) and Hwang Guk-gyun (Aspergillus oryzae) are preferably in a weight ratio of 1:1.

The present invention provides a vegetable cream composition using soybean shells comprising chickpeas with soybean shells, a fermented extract of chaga mushroom, and sugars.

In addition, in the vegetable cream composition using soybean hulls according to an embodiment of the present invention, the fermented chaga mushroom extract is an extract obtained by fermenting chaga mushrooms with Lactobacillus acidophilus and Aspergillus oryzae. It is characterized in that, the Lactobacillus acidophilus (Lactobacillus acidophilus) and Hwang Guk-gyun (Aspergillus oryzae) is preferably in a weight ratio of 1:1.

According to the method for producing a vegetable cream using soybean hulls and the vegetable cream composition of the present invention, the insufficient shape retention and aneuploidy properties when the vegetable cream is prepared using only chickpeas are significantly improved by mixing the fermented chaga extract with the chickpea extract and whipping it. It has an excellent effect that can be improved.

Since the present invention can apply various transformations and can have various embodiments, specific embodiments will be described in detail in the detailed description.

The method for producing a vegetable cream using bean husks according to an embodiment of the present invention includes a heating step (S10) of applying heat to chickpeas having a bean husk, a step of preparing a chickpea extract (S20), a cooling step (S30) and and whipping (S40).

In the heating step (S10) of applying heat to chickpeas with bean hulls, mix chickpeas with bean hulls and water in a weight ratio of 1:3, soak for 8 hours, boil for 20-30 minutes, and then boil chickpeas with bean husks with water to extract the active ingredient.

The step of preparing the chickpea extract (S20) is to remove the solid content with a filter paper after the heating step to prepare the chickpea extract.

The cooling step (S30) is to cool the prepared chickpea extract, and the cooled chickpea extract is preferably in a gelled state.

The whipping step (S40) is to prepare vegetable whipped cream by adding the fermented chaga mushroom extract and sugar to the cooled chickpea extract and whipping using a whipping machine.

Since the conventional whipped cream using chickpeas and scallop shells has poor shape retention and aneuploidy, the fermented chaga mushroom extract was mixed with the chickpea extract to improve shape retention and aneuploidy.

Chaga mushroom (Inonotus obliquus) is a parasitic sclerotia that grows on birch and alder trees in cold regions such as Russia, Canada, and Hokkaido, Japan. Recently, in Japan, it has been reported that chaga is effective in preventing hepatitis C and treating liver cancer, and in the United States, chaga is classified as a special natural substance and is being developed as a future pharmaceutical and health food. In Korea, as a result of using chaga mushrooms for patients with gastric cancer and diabetes in the private sector, it has been reported that the effect was superior to that of other mushrooms. In addition, it is reported that chaga is effective in increasing body resistance, inhibiting tumor growth, and whitening.

The fermented chaga mushroom extract of the present invention is an extract obtained by fermenting chaga mushrooms with Lactobacillus acidophilus and Aspergillus oryzae. It was confirmed that this improved effect was completed, and the present invention was completed.

For the preparation of the fermented chaga extract of the present invention, the chaga mushroom is cut into powder, 5 times the weight of the powdered chaga mushroom is added, and immersed for 24 hours, and the extract is concentrated at low temperature to 30 Brix. After inoculating the concentrate with Lactobacillus acidophilus and Aspergillus oryzae in a weight ratio of 1:1, liquid fermentation was performed to prepare a fermented chaga mushroom extract.

Each of the microorganisms used in the present invention can be used after receiving a seed from a microbial depository (KCCM, KCTC, etc.) or obtained by a microorganism acquisition method known in the art and then culturing.

At this time, it is preferable to mix 5 to 10 parts by weight of the fermented chaga mushroom extract with respect to 100 parts by weight of the cooled chickpea extract.

Sugar lowers water activity, stabilizing the whipped cream during refrigeration distribution, and preserving physical properties after thawing. As the sugar in the present invention, at least one of sugar powder, sugar, starch syrup, fructose, glucose, fructose, maltose, sucralose, and sugar alcohol can be selected and used, and the amount thereof is the sweetness of whipped cream and It is preferable to mix 15 to 20 parts by weight with respect to 100 parts by weight of the cooled chickpea extract in consideration of physical properties such as viscosity.

In order to increase the whipping efficiency according to the needs of the present invention, the emulsifier is a combination of one or more emulsifiers selected from glycerin fatty acid ester, sugar fatty acid ester, sorbitan fatty acid ester, lecithin, propylene glycol fatty acid ester, polysorbate 60, sodium stearyl lactate, etc. Therefore, it can be used in 3 to 4 wt% of the total weight.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples, but the following Examples and Experimental Examples are for illustrative purposes only, and are not intended to limit the scope of the present invention.

<Example>

Chickpeas with soybean shells and water were mixed in a weight ratio of 1:3, soaked for 8 hours, put in a pot, and boiled for 20-30 minutes, followed by a heating step. After the heating step, the solid content was removed using filter paper, and a liquid chickpea extract was prepared. The prepared liquid chickpea extract was cooled and gelled.

A fermented chaga mushroom extract for improving the shape retention and aneuploidy of whipped cream using chickpea shells was prepared as follows.

After cutting the chaga mushroom, it was prepared as a powder, and water was added 5 times relative to the weight of the powdered chaga mushroom and immersed for 24 hours. The leachate was concentrated at a low temperature to 30 Brix, and Lactobacillus acidophilus and Aspergillus oryzae were inoculated aseptically into the concentrate at a weight ratio of 1:1 at 60-65° C. and mixed. The inoculated culture was placed in an incubator at 26° C. and liquid-fermented for 48 hours to prepare a fermented chaga mushroom extract.

8 parts by weight of the fermented chaga mushroom extract prepared in 100 parts by weight of the cooled chickpea extract and 17 parts by weight of sugar powder were added and whipped at 100 rpm in a whipping machine (Kitchenaid Mixer) for 15 minutes to prepare whipped cream.

<Comparative example>

Comparative Examples were carried out in the same manner as in Examples, but in Comparative Example 1, a fermented shiitake mushroom fermented extract using shiitake mushrooms instead of chaga mushrooms was used. In Comparative Example 2, Lactobacillus plantarum was used instead of Lactobacillus acidophilus, and Chaga was fermented with Lactobacillus plantarum and Hwanggukgyun. In Comparative Example 3, Saccharomyces cerevisiae was used instead of Hwangguk-gyun, and Chaga was fermented with Lactobacillus acidophilus and Saccharomyces cerevisiae. In Comparative Example 4, chaga mushrooms were fermented only with Lactobacillus acidophilus, and in Comparative Example 5, chaga mushrooms were fermented only with Hwangguk-gyun. In Comparative Example 6, a vegetable cream was prepared without using the fermented chaga mushroom extract and the fermented shiitake extract.

ingredient chaga mushroom Lactobacillus acidophilus Hwang Guk-gyun Shiitake mushrooms Lactobacillus
Plantarum Saccharomyces cerevisiae Example ○ ○ ○ X X X Comparative Example 1 X ○ ○ ○ X X Comparative Example 2 ○ X ○ X ○ X Comparative Example 3 ○ ○ X X X ○ Comparative Example 4 ○ ○ X X X X Comparative Example 5 ○ X ○ X X X Comparative Example 6 X X X X X X

○: input, X: not input

<Experimental example>

The whipped cream obtained in Examples and Comparative Examples was evaluated for shape-retaining properties and properties of water retention. To this end, after squeezing into a flower shape, the results of evaluation of shape retention and aneuploidy for each of them after storage at low temperature (5°C) and room temperature (20°C) for 24 hours are shown in Table 2.

division Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 shape retention 5℃ ◎ ○ ○ ○ ○ ○ ○ 20℃ ◎ △ △ △ △ △ △ Lee Soo-sung 5℃ - + - - - - + 20℃ - ++ + + + + +

a) Retaining properties: After squeezing the whipped cream obtained in Examples and Comparative Examples into a flower shape, it was evaluated whether the flower shape collapsed after storage for 24 hours at low temperature (5°C) and room temperature (20°C).

◎ Good, ○ Normal, △ Poor, no X shape

b) Aqueous properties: After squeezing the whipped cream obtained in Examples and Comparative Examples into a flower shape, it was evaluated whether water flowed after storage for 24 hours at low temperature (5°C) and room temperature (20°C).

- none, ± almost none, + some, ++ many

According to the results of Table 2, the example of the present invention has significantly improved shape retention and aneuploidy, whereas Comparative Example 1 uses a fermented shiitake mushroom extract fermented using shiitake mushrooms, and the shape retention at 20° C. It was found to be defective and the aneuploidy was also not good. In addition, Comparative Examples 2 to 5 were fermented by different fermenting bacteria for fermenting chaga, and Comparative Example 6 was the case of the conventional vegetable cream prepared only with chickpeas, and was found to be insufficient in shape retention and aneuploidy.

Therefore, the vegetable cream composition according to the present invention can significantly improve the insufficient shape retention and aneuploidy properties when the vegetable cream is prepared only from chickpeas by mixing the fermented chaga mushroom extract with the chickpea extract and whipping.

On the other hand, the above detailed description should not be construed as restrictive in all aspects and should be considered as exemplary. The scope of the present invention should be determined by a reasonable interpretation of the appended claims, and all modifications within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (4)

A heating step of mixing chickpeas with bean hulls and water in a weight ratio of 1:3 and boiling;
removing the solids after the heating step to prepare a chickpea extract;
a cooling step of cooling the chickpea extract; and
adding 5 to 10 parts by weight of the fermented chaga mushroom extract and 15 to 20 parts by weight of sugar to 100 parts by weight of the cooled chickpea extract and whipping using a whipping machine;
including,
The method for producing a vegetable cream using soybean husks, characterized in that the fermented chaga mushroom extract is an extract obtained by fermenting chaga mushrooms with Lactobacillus acidophilus and Aspergillus oryzae.
The method of claim 1,
The Lactobacillus acidophilus (Lactobacillus acidophilus) and Hwang Guk-gyun (Aspergillus oryzae) is a method for producing a vegetable cream using soybean shells, characterized in that the weight ratio of 1:1.
A vegetable cream composition using soybean shells comprising chickpeas with soybean shells, fermented chaga mushroom extract, and sugars.
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