KR20010069031A

KR20010069031A - Manufacture of soy milk with Swordbean

Info

Publication number: KR20010069031A
Application number: KR1020000001241A
Authority: KR
Inventors: 이제홍; 최금주; 최관순; 민경범
Original assignee: 이양희; 대한민국(충청북도 농업기술원장)
Priority date: 2000-01-11
Filing date: 2000-01-11
Publication date: 2001-07-23
Also published as: KR100394584B1; KR20010070385A

Abstract

PURPOSE: A process for preparing soybean milk by precipitating a sword bean in hot water at 60deg.C to preserve from decay caused by microorganism and mixing a soybean is provided, which removes various germs, prevents vitamins from being destroyed and produces soybean milk having improved taste. CONSTITUTION: A sword bean is dipped in water at 60deg.C, mixed with a soybean in a ratio of 4 to 6:96 to 94, crushed to a size of 200 mesh, filtered and controlled to be a solid content of 9 to 10 Brix. The filtrate is boiled at 70deg.C for 3 min in a kettle to remove a fish-like smell, inserted into a 200ml pack and sterilized at 100 to 105deg.C for 15 min to produce the titled soybean milk.

Description

Manufacture of soy milk using soybeans {Manufacture of soy milk with Swordbean}

본 고안의 속하는 기술분야는 콩 원료로 두유를 제조하는 기술분야로 종래의 기술은 콩원료를 정선후 상온수침(15시간)후 200mesh로 균질화 시킨다음 고형분이 9∼10brix정도가 되도록 한 다음 비린내 제거를 위하여 100℃로 3분간 삶은후 100∼105℃로 15분간 살균하여 제품화 시켰다The technical field of the present invention is a technical field for manufacturing soy milk as soybean material. The conventional technique is to homogenize soybean material to 200 mesh after soaking at room temperature (15 hours), and then remove the fishy smell after the solid content is about 9 to 10 brix. For 3 minutes at 100 ℃ boiled for 15 minutes at 100 ~ 105 ℃ was commercialized

본 발명은 상기의 제조 공정중 작두콩을 이용한 두유제조 방법으로 더욱 상세하게는 작두콩에 많이 함유되어 있는 비타민 A, C등의 양분함량을 높이고,작두콩의 표피(1mm정도)가 두꺼워 침지시간이 길고, 미생물이 발생하여 부패되는 현상을 없애기 위하여 60℃의 열수로 침전시키면, 상온수침의 50시간에서 3시간으로 단축할수 있었다. 또한 작두콩과 대우(듀유콩)의혼합비율을 4∼6:96∼94로 두유를 제조함으로서 관능과 기호도를 증진시켰다.The present invention is a method for producing soymilk using soybeans in the above manufacturing process, more specifically, to increase the nutrient content of vitamins A, C and the like contained in soybeans, and the soaking time is long because the epidermis (about 1mm) of soybeans is thick, In order to eliminate the rot caused by the microorganisms were precipitated with hot water of 60 ℃, it was possible to shorten from 50 hours to 3 hours of room temperature immersion. In addition, the soybean milk was mixed with 4 ~ 6: 96 ~ 94 of soybean and Daewoo soybeans to improve sensory and palatability.

이러한 방법에 의해 제조된 고영양 두유제조에 관한것이다It relates to the manufacture of high-nutrition soymilk produced by this method.

..

건조한 대두(두유콩)와 작두콩을 충실한 것만 골라서 60℃열수로 수침시키면 건조 대두는 상온수침보다 수침시간을 30분으로, 작두콩은 50시간에서 3시간으로 수침시간으로 단축된다. 수침시간 단축은 결국 잡균 번식을 억제할수 있다If only soybeans and soybeans are enriched and soaked in hot water at 60 ° C, dry soybeans will reduce the soaking time from 30 minutes to 50 minutes and soybeans from 50 hours to 3 hours. Shortening of immersion time can eventually suppress bacterial growth

수침시킨 작두콩과 대두를 기호도 증진 및 관능을 좋게 하기 위하여 적정 비율을 4∼6:94∼96로 섞는다.Mix soaked soybeans and soybeans at an appropriate ratio of 4-6: 94-96 to enhance palatability and sensory.

이렇게 섞은 콩을 습식분쇄기로 200mesh를 통과할수 있을 정도로 미세하게 분쇄후, 200mesh체로 여과시킨다.The mixed beans are pulverized fine enough to pass through 200mesh with a wet mill and then filtered through a 200mesh sieve.

그 여액을 입맛에 좋게 하기 위하여 고형분을 9∼10 Brix되게 물을 넣어 조절시킨다.In order to make the filtrate palatable, the solids are adjusted to 9-10 brix with water.

9∼10 Brix된 여액을 솥에 넣고, 비린내 제거를 위하여 70℃로 3분간 삶은우, 200㎖팩에 넣어 밀봉시킨다.9-10 Brix filtrate is placed in a pot, boiled at 70 ℃ for 3 minutes to remove fishy, sealed in 200ml pack.

다시 밀봉된 제품을 부패 방지를위하여(잡균제거)100∼105℃에서 15분간 고압살균기에 넣어 잡균이 번식하지 못하도록 살균시킨 작두콩 두유를 만든다.The sealed product is placed in a high-pressure sterilizer at 100-105 ° C for 15 minutes to prevent spoilage (removal of germs) to make soybean milk sterilized to prevent germs from propagating.

대두(두유콩)에는 없는 비타민 A, C가 작두콩에는 137, 21.5㎎/100g함유되어 있으므로, 소비자들이 비타민 A, C가 함유되어 있는 두유를 식용할수 있으며,Vitamins A and C, which are not found in soybeans, contain 137 and 21.5mg / 100g in soybeans, so consumers can eat soymilk containing vitamins A and C.

장시간 상온 침지로 잡균의 발생을 열수침지(60℃)시킴으로 잡균을 제거시킴과 동시에 열로 인한 비타민 파괴를 막을수 있다By immersing germs in hot water (60 ℃) for a long time at room temperature, it can remove germs and prevent vitamin destruction by heat.

또한 기호도 및 관능을 높이기 위해 작두콩과 대두의 적정비율을 구명하여신소득 작물인 작두콩 소비를 촉진시켜 농가소득 증대에 기여될 것임.In addition, to improve palatability and sensuality, the proper ratio of soybeans and soybeans will be sought to promote consumption of new soybeans, soybeans, which will contribute to the increase of farm household income.

Claims

This claim is a technical field for producing soymilk as soybean, so that the soybean epidermis is thick (about 1mm), soaking time is long, and if the soaking time is long, germs multiply in the soybeans to rot, causing deterioration, soaking temperature to 60 ℃ When soaking, normal beans (15 ℃) than normal soaking 15 hours to 30 minutes, small beans 50 hours to 3 hours to reduce the steps to reduce germs.

Mixing the proper ratio of 4-6: 96-94 to enhance the palatability of soaked soybeans and soybeans

The mixed soybeans are pulverized finely so that they can pass through 200mesh with a wet mill, and then filtered through 200mesh, and then the solids are adjusted with water so that 9 ~ 10brix is used.

Method of preparing soybean soy milk after sterilization at 100-105 ° C. for 15 minutes to remove microorganisms by putting the filtrate with the solid content adjusted in a pot and boiled at 70 ° C. for 3 minutes and then sealing it in a 200 ml pack.