KR20040001449A - Soy icecream made from Jinpum soybean and soy protein isolate treated by proteolytic enzymes - Google Patents

Abstract

PURPOSE: Provided is a soy ice cream using Jinpum soybeans and soy protein isolates(SPI) which are treated with proteolytic enzymes, such as flavourzyme or neutrase. Therefore, the manufactured soy ice cream is beneficial to the human health and is useful in the food industry. CONSTITUTION: A soy ice cream using Jinpum soybeans and soy protein isolates(SPI) is characterized in that soy milk or a soy protein isolate(SPI) obtained by soaking Jinpum soybeans in water for 15 hours, and followed by pulverization and heat-treatment is treated with proteolytic enzymes, such as flavourzyme or neutrase to give soy protein specimen; 10%(w/w) of the soy protein specimen, 8%(w/w) of soybean oil, 5%(w/w) of saccharide, 0.4%(w/w) of an emulsifier and 0.1%(w/w) of a stabilizer compose ice mix; and fruit additives are further added to the ice mix.

Description

Soy icecream made from Jinpum soybean and soy protein isolate treated by proteolytic enzymes}

The present invention relates to soybean ice using enzyme-treated genuine soybean or soy protein isolate (SPI), and more particularly to flavozyme or neutrase of genuine soybean or soy protein isolate. The present invention relates to soybean ice with the addition of a calcium component in order to prevent enzymatic treatment and to lower the calcium content as compared with milk as a raw material.

Ice cream refers to ice cream frozen by stirring with sweetener, emulsifier, stabilizer and colorant in milk or milk fat and nonfat milk solids. The trend is increasing. In particular, the sales of high-quality ice cream increased from 650 billion won in 1998 and 9.5 billion won in 1999 to 120 billion won in 2000 and continues to show rapid growth every year. In addition, recently, green tea, rice flour, mugwort, corn, sweet potato ice cream, etc. have been introduced, a variety of product types and health functional products considering the taste and health in ice cream are being released one after another. As the consumption of ice cream increases rapidly and interest in health increases, research on a new healthy functional soy ice cream replacing animal protein and milk fat with vegetable protein and vegetable oil is being conducted.

With increasing interest in health, research is being actively conducted on soy known as health food. Unsaturated fatty acids and Zenysteine in soybeans reduce blood cholesterol, inhibit cancer cell proliferation, and water-soluble vitamins, dietary fiber, and saponins in soybeans and sprouts are effective in preventing cancer and adult diseases It is becoming. As the interest in the superiority of soybeans increases, foods using soybeans are actively developed, and commercialization of soy milk, soybean yoghurt, etc. using the function of soybean is made. In addition, research on the development of soybean processed products using enzyme-treated soy protein, which improves the functionality of soy protein, has been actively conducted as demand for excellent physiological activities such as nutritional superiority of soybean, reducing cholesterol content and anticancer effect increases. It is becoming.

Genuine beans, one of the raw materials used in the present invention, are soybeans that lack lipoxygenase isozyme L-2, L-3, which are enzymes involved in fishy soybeans, and the content of crude protein and crude fat is similar to that of ordinary soybeans. As a fast-growing, encouraging variety, products using genuine soybeans are less fishy and taste better than products made with regular soybeans.

Soy protein isolate, another raw material, is produced by separating only protein from soybean, and is carbohydrates and fats removed. It is a nutritionally perfect vegetable protein source and has a wide range of uses and applications in food manufacturing. to be. In particular, isolated soy protein is a high quality vegetable protein that contains more than 90% protein and can provide abundant essential amino acids, and is used as an alternative to animal protein because it is cheaper than animal protein. It has the function of imparting the functional properties of proteins, such as water-binding ability, emulsification, foaming. That is, in the food industry, soy protein is not only used to improve the physical properties of the product, to improve the texture, and to increase the binding capacity of frozen foods, but also to be added to processed products such as yogurt, nutritional drinks, cheese, and ice cream. Therefore, research on the use of soybeans as a substitute for dairy products is being actively conducted.

It has been shown that the degradation of quality and soybean odor caused by processing conditions such as pH, salt concentration, heating, etc., which were limitations in product development using soy protein, can be overcome by enzyme treatment. Most of the enzymes used in enzyme treatment Researches using these as industrially extracted and purified proteases have been actively conducted. These studies show that the treatment of soy protein with soy protein leads to a decrease in the molecular weight of the peptide chain, an increase in the polar ion group of the protein, and a change in the molecular spatial arrangement, thereby increasing the solubility of the protein. The number of peptides that can participate increases. In addition, since the hydrophilicity is increased due to the increase of the free ionic groups, the hydrophilicity and hydrophilic balance (HLB) are increased, so that the emulsifying power in the oil-in-water (O / W) emulsion is increased. Soluble peptides are increased to increase the amount of protein that will be used for foaming will increase the foaming ability.

Another problem with soybeans in replacing dairy products with soybean products is the lack of calcium. Calcium is not only a component of bones and teeth, but also a mineral that is involved in vital metabolism in the body such as enzyme activation, nervous excitement control, muscle contraction, and blood coagulation. . According to the National Health and Nutrition Survey of the Ministry of Health and Welfare in 1999, the average calcium intake ratio of Koreans to the recommended calcium in 1998 was only about 70%. In addition, the intake of caffeine, alcohol, protein, sodium, sugar, etc. is increasing due to the change in eating habits of modern people, which increases the excretion of calcium, and thus the need for calcium intake is further increased. Therefore, in order to use soybean as a substitute for milk, the main ingredient of ice cream, and nutritional deficiency, calcium needs to be added to soybean ice.

Enzymatic treatment of soybeans as a raw material for food includes Ku and Lee (2000), which studied the effects of alcohol and enzymes on the quality characteristics of soybean ice cream, where alpha-chymotrypsin (α- chymotrypsin) or bromelain was used. The above enzymes are industrially extracted and purified protease enzymes, which are very expensive and uneconomical. There was a problem.

Therefore, the present invention has been devised in consideration of the problems of the prior art, the object of the present invention is to replace the main ingredients of ice cream, milk, milk protein, milk fat with soy or separated soybean protein and soybean oil of vegetable protein, soybean protein is used It is possible to solve the problem of quality deterioration of the case, and nutritional aspects are to provide soybeans without lack compared to the case of using milk as a raw material.

Still another object of the present invention is to provide soybean ice containing various fruits in consideration of the trend of the current food industry, which is increasing interest in health.

1 is a process chart showing the manufacturing process of the genuine soybean or soy protein isolate soybeans according to the present invention,

Figure 2 is a graph showing the overrun change of soybean ice using flavozyme enzyme-treated soy protein and genuine soybeans,

Figure 3 is a graph showing the melting characteristics of soybean ice using flavozyme enzyme-treated isolated soy protein and genuine soybeans,

Figure 4 is an analytical diagram showing the sensory evaluation characteristics of soy ice using flavozyme enzyme-treated soy protein and genuine soybeans,

Figure 5 is a graph showing the emulsification characteristics of soy protein isolated enzymes treated with neutrase and flavozyme,

6 is a graph showing the emulsion stability of the isolated soy protein treated with neutrase and flavozyme,

Figure 7 is a graph showing the viscosity characteristics of the soybean protein-enzymatically treated with neutrase and flavozyme,

Figure 8 is a graph showing the overrun change of soybean ice using the soy protein isolated after the enzyme treatment,

9 is a graph showing the melting characteristics of soy ice using the isolated soy protein after the enzyme treatment,

10 is an analytical diagram showing the sensory evaluation of soy ice using enzyme-treated soybean protein,

11 is a graph showing the viscosity characteristics of soybean ice cream added calcium,

12 is a graph showing the overrun change of the soy-ice added calcium,

Figure 13 is a graph showing the melting characteristics of the soybean ice added calcium,

14 is an analysis diagram showing the sensory evaluation characteristics of soybean ice cream added calcium.

The above object of the present invention is a soy protein sample or soy protein isolate (SPI) obtained by enzymatically treating soymilk obtained by crushing dried beans and then grinding and heat treatment, soybean oil, sugars. It was achieved by providing soybean ice with the addition of fruit additives to an ice mix consisting of an emulsifier and a stabilizer.

Another object of the present invention was achieved by enzymatically treating the isolated soy protein with flavozyme or neutrase and providing soybean ice containing calcium carbonate.

The term 'ice' is used herein to collectively refer to ice cream and ice cream, including ice cream and sherbet.

Flavozyme, one of the enzymes used in the present invention, is extracted from fungi and is used for hydrolysis of proteins for flavor enhancement. As an enzyme having both endoprotease and exoprotease activity The optimum temperature for enzyme activity is 50 ° C. Neutrase, another enzyme used in the present invention, is an endoprotease extracted from Bacillus amyloliquefaciens, and the optimum temperature of the activity is 45-55 ° C.

In addition, the plum used as an additive of the soybean ice of the present invention contains a lot of organic acids, such as citric acid, malic acid, succinic acid, citric acid is a substance that functions to decompose lactic acid which is a fatigue material of our body and discharge it out of the body. It helps to recover a lot, and in addition, constitution improvement, liver function, elimination of indigestion and gastrointestinal disorders, chronic constipation reduction, strong sterilization effect, etc. has recently been spotlighted as a health food. However, since plum has a strong sour taste and has side effects such as spoiling, it cannot be eaten raw, and it is widely distributed in the form of a concentrate, and plum concentrate was also used in the present invention.

Currently, calcium is generally added to calcium fortified foods in the form of calcium lactate. Calcium lactate is widely used as a food additive, and it is the most water-soluble among the calcium salts of organic acids and is used for the purpose of strengthening calcium. White powder containing 13% calcium. However, the unit price is very high as about 4,200 won / kg also has an uneconomic problem. On the other hand, calcium carbonate contains 40.04% of calcium as an odorless white powder, and the unit price is about 1,000 won / kg, which is significantly lower than calcium lactate. Calcium lactate and calcium carbonate can be used as calcium for less than 1% of food when used for nutritional purposes, and the body absorption rate is relatively high at 89, considering the femoral deposition rate of calcium lactate, which has a relatively high absorption rate. By the way, it can be sufficiently used as a substitute for calcium lactate, and it is inexpensive compared to calcium lactate.

In general, sugars contained in ice reduce overruns as their content increases, while fat increases overruns. The solid content and total fat content of soybean ice according to the present invention are about 27% and 9%, respectively, lower than those of 38-39% and 10-11% total fat content in commercial ice cream. It is thought to act as a factor to reduce the overrun, in order to improve the overrun level of the soybeans of the present invention, vegetable soybean oil was used to adjust the fat content higher while considering the health aspects and harmonize with soy protein, the main ingredient. In addition, since the sugar decreases the overrun as its content increases, it is possible to improve the overrun level by using high sweet sugars such as xylitol, maltitol, etc., which can feel sufficient sweetness even with a small amount in order to reduce the sugar content.

So far, sorbitol has been widely used in food, aquatic products, toothpaste, chewing gum for its general characteristics and low price, but it has recently avoided its use due to its physical properties, such as a refreshing taste that gives a metallic feeling. The tendency is showing, and use of saccharides, such as xylitol and maltitol, as an alternative saccharide is increasing.

Xylitol used as the sugar of the present invention is a natural sweetener, which is a kind of sugar alcohol, has a sweetness similar to sugar, and has an excellent refreshing feeling. It is contained in vegetables or vegetables and is produced as an intermediate of glucose metabolism in the human body. do. Xylitol functions to prevent tooth decay by inhibiting the growth of S. Mutans, a representative tooth decay fungus, reducing the formation of plaque, a bacterial membrane on the tooth surface, and reducing acid production in the plaque. In recent years, focusing on these effects of xylitol, it has been applied to tablets, sugar-free candy, or the like, or applied to dental care products such as toothpaste as well as food. The present invention was also used as a sweetener in the soy ice of the present invention, paying attention to this effect of xylitol.

Maltitol is a substance obtained by adding hydrogen to reducing terminal groups of sugars. It improves the shortcomings of sugars such as sugar, glucose and starch syrup as it is sweet. It has a natural sweetness effect, refreshing feeling, excellent wetting control effect, thermal stability, It is widely used in food processing such as aquatic product processing, frozen food, bakery, beverage, gochujang, sugar-free gum because of its low colorability, freezing point and anti-denaturation effect. In particular, it has been widely used as a sweetener for the prevention of geriatric diseases, diabetics and people who require diet foods. The present invention has been invented soybean ice using the raw materials used in the light of the fact that it can contribute to the health of women and children, the main consumer of ice cream.

Hereinafter, the bean ice of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples, and includes a simple change of these configurations.

Example 1 Enzyme Treatment of Soymilk and Isolated Soy Protein Using Genuine Beans

170 g of genuine soybeans (dried beans) were immersed in 1700 mL of water for 15 hours, crushed, and then pulverized. 500 mL of soymilk obtained by heat treatment at 90 ° C. for 1 minute was added 250 mL of water to 0.5 mL of proteolytic enzyme flavozyme. Stir slowly and react for 20 minutes in a 50 ℃ constant temperature bath of the enzyme, soybean protein was also reacted under the same conditions as soy milk using flavozyme. Immediately after the end of the enzyme reaction, heat treatment was performed at 80 ° C. for 10 minutes to inactivate the reaction, and the pH was adjusted to 7.0.

Example 2 Preparation of Bean Ice Added with Plum Concentrate

700% soybean protein solution of 10% enzymatically treated soybean and 700mL soymilk enzymatically treated with the real soybean milk (dry soybean) of Example 1, respectively, soybean oil 8% (w / w), stabilizer 0.1% (Xanthan gum) and emulsifier 0.4% (KM7070) and 5% (w / w) sugars were mixed, homogenized with a homogenizer at 9,500rpm for 1 minute, sterilized at 88 ℃ for 5 minutes, cooled to room temperature and 15% of plum concentrate was added. It was aged for 24 hours at 4 ℃. Bean ice mix was prepared in an ice cream maker (HR2305. Philips, U.S.A) soybean added with each plum.

Example 3: Preparation of Bean Ice Added with Fruit

(1) adding melon

Melon 30% (w / w) was added to the raw material composition in Example 2, except 15% (w / w) plum concentrate, and soybean ice was prepared through the ice manufacturing process shown in Example 2.

(2) Add melon + banana

Bean ice was prepared by adding 25% (w / w) melon and 5% (w / w) melon instead of the melon of (1).

(3) daughter + 100 years

Bean ice was prepared by adding 25% (w / w) melon and 5% (w / w) melon instead of the melon of (1).

(4) green tea addition

Instead of the melon of the above (1) was prepared soybeans with green tea 25% ~ 30% (w / w) was added.

(5) adding Schizandra chinensis

Bean ice was prepared by adding 25% to 30% (w / w) of Schizandra chinensis instead of the melon of (1).

(6) Gardenia addition

Bean ice was prepared by adding 25% to 30% (w / w) of gardenia instead of melon of (1).

(7) strawberry addition

Instead of the melon of the above (1) was prepared soybean strawberry 25% ~ 30% (w / w) was added.

(8) pineapple addition

Instead of the melon of (1) pineapple 25% ~ 30% (w / w) was added to the bean ice.

(9) kiwi

Instead of the melon of (1), kiwifruit 25% ~ 30% (w / w) was added to the bean ice.

Example 4 Preparation of Soy Ice Cream with Different Sugar Added

The saccharides added to the soybean ice containing the plum concentrate of Example 2 were divided into three groups. In experimental group 1, maltitol 3% (w / w) + sucrose 2% (w / w) mixed sugars, and in experimental group 2, xylitol 3% (w / w) + 2% sucrose ( w / w) mixed sugars, to the experimental group 3 was added maltitol 5% to prepare soybean ice in the same manner as in Example 5, viscosity, overrun, melted in the same manner as shown in the experimental example shown in Example 2 Experiments were conducted on the degree and sensory evaluation.

Experimental Example 1: Overrun Characteristics According to the Types of Sugars

The overrun mainly affects the texture of the ice cream, so an appropriate amount of overrun gives the ice cream's own soft texture, and the high overrun gives a soft and light feeling, while the low overrun gives a sticky and heavy feeling. Is an important factor. The overrun of bean ice was calculated by the following formula, weighing soybean ice cream taken out of the maker at 5 minute intervals with a scoop while operating the ice cream maker for 20 minutes.

The measurement results are shown in FIG. 2, and the size of the overrun was in the order of xylitol + sucrose added group, maltitol + sucrose added group, and maltitol added group regardless of sample difference. The soybean protein overrun ranged from 10.5% to 11.1% in the maltitol + sucrose added group, from 11.0% to 12.4% in the xylitol + sucrose added group and from 10.1% to 10.8% in the maltitol added group. As in the case of the soybean protein, the overrun of the xylitol + sucrose added group was the highest, followed by the maltitol + sucrose added group and the maltitol added group. The range of overrun was 38.9-40.3% in the maltitol + sucrose added group, 39.4%-41.2% in the xylitol + sucrose added group, and 31.3%-34.6% in the maltitol added group.

Experimental Example 2: Melting degree characteristics according to the type of sugar

The degree of melting of soybean ice cream was measured by weighing the amount of soybean ice cream in a container (90 ml) on a 5 mm wire mesh and melting it for 90 minutes at room temperature (23 ℃) for 15 minutes. Expressed as a percentage of runoff. The measurement results are shown in FIG. 3, and the solubility of the soy ice using the separated soy protein was higher in the order of maltitol addition group, maltitol + sucrose addition group, and xylitol + sucrose addition group. Melting degree of soybean ice using genuine soybean was highest in order of maltitol + sucrose added group, maltitol added group, xylitol + sucrose added group. The lowest levels of xylitol + sucrose were added to both soy protein and genuine soybeans. If the texture of the ice cream is sticky, it will take a long time to melt it as it stays at room temperature. According to the research, the viscosity of soy ice formed in the xylitol + sucrose added group was higher than that of other added groups. It is believed that the degree was small.

Experimental Example 3: Sensory evaluation characteristics according to the type of sugar

In order to examine the sensory quality characteristics of soybean ice, 10 panelists from Chung-Ang University, Food and Nutrition, were selected as a panel, and were selected as a measure of soybean smell, bitterness, sweetness, flavor, freshness, texture in mouth, and overall preference. 15 cm) was used for sensory evaluation. The results of the measurement are shown in FIG. 4. In terms of overall preference, the soybeans using genuine soybeans were evaluated better than the soybeans using soy protein isolate. According to the sugar content, the soybeans mixed with xylitol and sucrose were maltitol and sucrose. It was evaluated better than soybeans with added sucrose and soybeans with maltitol alone.

Example 5 Enzyme Treatment of Isolated Soy Protein

Add 10% (w / w) Flavozyme or Neutrase to the 10% (w / w) soy protein solution and stir with 10% each in a 50 ℃ water bath. After reacting for 30 minutes or 30-50 minutes, the enzyme-treated sample was immediately inactivated by heat treatment and adjusted to pH 7.0. Hydrolyzation and functional properties were measured using the isolated soy protein without enzyme treatment as a control.

As the enzyme treatment time increased, the degree of hydrolysis increased significantly (p <0.001) in both the flavozyme treated group and the neutrase treated group. In both enzyme treatment groups, the degree of hydrolysis increased rapidly up to 10 minutes after enzyme treatment but gradually increased as the enzyme treatment time increased. Between 10 and 30 minutes of enzyme treatment, the neutrase treated group increased by 7.5 to 8.5 times as compared to the untreated group having 5.8% hydrolysis, while the hydrolyzed degree was 43.4 to 49.3%, whereas the flavozyme treated group was 4.4. The hydrolysis degree of the neutrase treatment group was 1.6-1.7 times higher than that of the flavozyme treatment group at 25.7-31.5%.

In the case of the important emulsification ability in the production of ice, the longer the enzyme treatment time was significantly increased in the neutrase treatment group, the flavozyme treatment group significantly increased up to 30 minutes of enzyme treatment, but the emulsion stability All kinds of enzyme treatment groups showed a tendency to decrease with longer enzyme treatment time. The results are shown in FIGS. 5 and 6.

In addition, as a result of measuring the bubble forming power, the longer the enzyme treatment time in both types of enzyme treatment group was better than the control group, but in terms of bubble stability did not show a significant difference compared to the untreated group. When hydrolysis proceeds by enzymatic treatment, the amount of soluble peptide increases, which may contain more air, but it lacks the strength to maintain a stable bubble. It is thought that it is because stability lacks because it lacks the ability to stabilize.

Example 6: Preparation of soy ice using enzyme-treated soy protein

In order to verify the effect of the enzyme treatment in Example 5, the isolated soy protein without enzyme treatment was used as a control, and the isolated soy protein that passed through the procedure of Example 1 was used as an enzyme treatment group, 10% (w / w) SPI solution (control and enzyme treatment), soybean oil 9% (w / w), sugar (xylitol) 8% (w / w), emulsifier (glycerin fatty acid ester) 0.4% (w / w), stabilizer (xanthan gum) 0.1% was homogenized with a homogenizer (9,500 rpm, 2 min). The homogenized mix was pasteurized at 88 ° C. for 5 minutes, then cooled and aged at 4 ° C. for 24 hours to put in an ice cream maker (HR2305, Philips, USA) to produce soy ice (see FIG. 1). overrun) and the degree of melting. And vanilla essence (0.1%) was added here and used for sensory evaluation. The overrun change, the degree of melting, and the sensory evaluation were performed by the same method as shown in the experimental example shown in Example 4.

Experimental Example 1: Measurement of the viscosity of soy ice

Viscosity of the soybean ice mix was measured using a brookfield viscometer (LVDVE230, Brookfield, U.S.A.) at 4 ° C for spindle no. 62, 63, and 64 were measured at 6, 10, 12, 20, and 100 rpm, and the results of the viscosity measurement are shown in FIG. 7. As shown, as the enzyme treatment time increased, the viscosity of both enzyme treatment groups decreased significantly (p <0.001), and the viscosity of the untreated group was the highest at 5844 cp, 10 minutes, 20 minutes, with Neutraze, The viscosity of the 30 minute enzymatic treatment group was similar to that of the 30 minute, 40 minute and 50 minute enzymatic treatment, respectively. The intrinsic viscosity decreases as the hydrolysis by the enzyme proceeds. The intrinsic viscosity is deeply related to the molecular weight and geometric particle structure of the dispersoid, and the smaller the molecular weight, the smaller the intrinsic viscosity becomes as the structure becomes spherical. It is presumed that the molecular weight decreased as the hydrolysis progressed and the protein polypeptide chain was cleaved as the enzyme treatment time elapsed.

Experimental Example 2: Measurement of Overrun of Bean Ice

The measurement results are shown in FIG. 8, and the overrun was significantly greater in the Neutrase-treated group than the Flavozyme-treated group (p <0.001), and the lowest in the untreated group. In the change of overrun with time, the untreated group was 9.5-25.6%, whereas the Neutrase-treated group was 16.6 ~ 45.2%, and the Flavozyme-treated group was 13.2 ~ 29.1%, and the Neutrase-treated group, Flavozyme-treated group, The overrun was higher in the untreated group order. In the same enzyme treatment group, the maximum overrun was generally higher as the enzyme treatment time was shorter and the viscosity was higher. However, the neutrase treatment group was not significantly different, whereas the flavozyme 30- and 50-minute treatment groups There was a significant difference (p <0.001). This is considered to be because the higher the viscosity, the less the content of free water to freeze, so that the amount of air injection is relatively increased and the overrun is increased.

Experimental Example 3: Measurement of Melting Degree of Bean Ice

The measurement results are shown in FIG. 9. In the same enzyme treatment group, the enzyme treatment time was longer, so that the sample with low viscosity was dissolved more quickly. There was a significant difference (p <0.001) until 45 minutes after room temperature, but after 60 minutes, the difference was significant. There was no. Through this, the degree of melting when the viscosity is similar is affected by the overrun, and it is thought that the effect of the degree of melting by the viscosity is greater when the difference of the overrun is not large.

Experimental Example 4: Sensory Evaluation of Bean Ice

The measurement results are shown in FIG. 10, and the enzyme treatment group was more preferable than the untreated group, and among the enzyme treatment group, the flavozyme treatment group was more preferable than the neutrase treatment group. The soybeany was found to be significantly (p <0.001) weaker in the flavozyme-treated group than the neutrase-treated group and the untreated group, and the bitterness was significantly higher in the neutrase-treated group than the flavozyme-treated group. The bitterness was strong, and the bitterness was weak in the order of the flavozyme treated group, the untreated group, and the Neutrase treated group (p <0.001). This is thought to be due to the higher degree of hydrolysis than the use of flavozyme to produce more peptides with a bitter taste. In the case of sweetness, the flavozyme treated group was found to have a more suitable sweetness level than the Neutrase treated group. It is thought that this is because the sweetness of the Neutrase treated group, which had a strong bitter taste, was reduced by the offsetting effect of the taste, and the sweetness was evaluated in order of the Flavozyme treated group, the Neutrase treated group, and the untreated group. In the case of flavor and texture in the mouth, the Flavozyme treatment group had better flavor and softer texture in the mouth than the Neutrase treatment group, and the untreated group had the worst flavor and the texture in the mouth was soft. It was evaluated (p <0.001).

Example 7 Preparation of Soy Ice Added with Calcium

The control group consisted of milk ice (500g) containing 363g of milk, 36.23g of caseinate, 80g of fresh cream (containing 38% milk fat) and 19.93g of xylitol, and the amount of each ingredient was added to the nutritional content of soybean ice. The preparation method and the use of emulsifiers and stabilizers were the same as in the preparation of bean ice. The amount of calcium added to soy ice was enhanced by 55mg / 100g calcium in order to be added at a similar level considering the calcium content of milk ice, which is a control group, and the ratio of calcium and phosphorus is 1: 1, which is an ideal ratio for efficient absorption of calcium. Fit. Taking into account the calcium content of calcium lactate (13%) and calcium carbonate (40.04%), 0.43 g / 100 g and 0.14 g / 100 g, respectively, were separated by soybean protein and flavozyme added for 40 minutes and 50 minutes. In addition to the protein to prepare a calcium fortified bean ice according to the process of FIG. In the same manner as shown in the experimental example shown in Example 4, the experiment was performed on the viscosity, overrun, degree of melting, sensory properties of calcium-enhanced soybean ice.

Experimental Example 1 Measurement of the Viscosity of Soybean Ice Added with Calcium

The measurement results are shown in Figure 11, the calcium lactate added group was increased by about 2.3 to 3.1 times the viscosity of the group without the addition of calcium, calcium carbonate added group was found to be similar to the group without addition of calcium. The viscosity of the milk ice mix was similar to that of the flavozyme 50 minute treatment group without calcium and the flavozyme 50 minute treatment group with calcium carbonate. Depending on the enzyme treatment time, the Flavozyme 40-minute treatment group had a significantly higher viscosity (p <0.001) than the Flavozyme 50-minute treatment group. The addition of calcium lactate is more preferable from the viewpoint of calcium fortification, but it was found that even if calcium carbonate was added, the calcium content was not insufficient compared to the general ice cream manufactured from milk as a raw material.

Experimental Example 2: Measurement of Overrun of Soybean Ice Added with Calcium

Measurement results are shown in Figure 12, milk ice was significantly higher overrun (p <0.001), calcium lactate added group was higher than calcium carbonate added group. In general, the calcium lactate added group and the flavozyme 40-minute treated group showed higher overruns than the calcium carbonate added group and the flavozyme 50-minute treated group, respectively. 0.001), but there was no significant difference according to enzyme treatment time. This is presumably because the viscosity of the calcium lactate added group and the flavozyme 40 minute treatment group is higher than that of the calcium carbonate added group and the flavozyme 50 minute treatment group, respectively.

Experimental Example 3 Measurement of Melting Degree of Soybean Ice Added with Calcium

The results of the measurement are shown in FIG. 13, and the degree of melting was large in the milk ice cream group and the calcium-free group prepared in this experiment, and the level of melting was significantly lowered by addition of calcium (p <0.001). ). According to the type of calcium added, the calcium-added group, the calcium carbonate-added group, and calcium lactate-added group were found to be the largest. The calcium carbonate-added group melts more than the calcium-lactic acid-added group, but the calcium carbonate-added soybeans of the present invention melt the ice cream of commercially available H company (15% milk fat) and B company (8-12% milk fat). The degree was 5.4%, 5.6% at 15 minutes, and 25.8% and 29.5% at 30 minutes, respectively.

Experimental Example 4: Sensory Evaluation of Calcium-Added Soybean Ice

The measurement results are shown in FIG. 14, and as a result of evaluating the overall preference, it was generally better to add in the form of calcium carbonate than calcium lactate.

Soybeany was the weakest in the 50-minute treatment of flavozyme with 50 ml of flavozyme (p <0.001). Beans were weaker than the calcium lactate group. In the case of bitterness, the calcium carbonate added group was significantly weaker than the calcium lactate added group (p <0.001).

When the sweetness of sugar is 1.0, the sweetness of lactose in milk is 0.2 while that of xylitol is 1.0, so that xylitol-added soybean is better in sweetness. Among soy ice, the addition of calcium carbonate to the flavozyme 50-minute treatment showed the best sweetness. In flavor, the calcium carbonate added group had better flavor than the calcium lactate added group. This is presumably because xylitol (-36.6 cal / g) is used as an additive in soybean ice because of its high heat of dissolution. In addition, the calcium carbonate added group was found to be more preferable in terms of freshness and texture in the mouth than the calcium lactate added group.

As described in detail above, the bean ice of the present invention improves the degree of sweetness, flavor, texture in the mouth, and general preference by enzymatic treatment of genuine soybean or isolated soy protein with flavozyme or nutriase. There was no shortage of fishy taste and it was not insufficient for use as a favorite food. By using alternative sweeteners such as xylitol and maltitol, and adding plum concentrate, the overall desirability such as nutritional level, sweetness, and refreshing taste was improved, and soybeans beneficial to health were obtained. In addition, the present invention is very useful in the food industry because by adding calcium carbonate to replenish calcium which is likely to be insufficient when soybean is used as a main raw material, it has an excellent effect of providing economical soy ice than the commonly used calcium lactate addition. It is an invention.

Claims (8)

Soybean protein sample obtained by enzymatic treatment of Flavorzyme with soymilk or separated soy protein obtained by immersing genuine soybeans (dried beans) for 15 hours, then crushed and heat treated, soybean oil 8% (w / w), soybean ice, characterized by further adding fruit additives to an ice mix containing 5% (w / w) sugar, 0.4% emulsifier, and 0.1% (w / w) stabilizer. [Claim 2] The soybean ice cream of claim 1, wherein the fruit additive is a plum concentrate and 15% (w / w) is added thereto. The fruit additive according to claim 1, wherein the fruit additive is (1) melon 30% (w / w), (2) melon 25% (w / w) + banana 5% (w / w), (3) strawberry 30% ( w / w) + bean ice, characterized in that any one selected from the group of fruit additives composed of 0.5% (w / w). According to claim 1, The fruit additive is soybeans, characterized in that any one selected from green tea, Schisandra chinensis, Gardenia, Strawberry, Pineapple, Kiwi at a rate of 25 to 30% (w / w). The sugar according to any one of claims 1 to 4, wherein the saccharide is (1) maltitol 5% (w / w), (2) maltitol 3% (w / w) and sucrose (sucrose) 2% ( soybeans selected from the group consisting of mixed sugars of w / w), (3) mixed sugars of 3% (w / w) of xylitol and 2% (w / w) of sucrose. . Enzyme-treated soy protein 10% (w / w), soybean oil 9% (w / w), sugar 8% (w / w), emulsifier 0.4% (w / w), stabilizer 0.1% (w / w) Bean ice, characterized in that by adding 0.14% (w / w) of calcium carbonate to the ice mix. The soybean ice cream of claim 3, wherein the enzyme is treated with flavozyme or neutrase. According to claim 3, wherein the sugar is soybean, characterized in that xylitol (xylitol).