KR20080102729A - Ice cream including bean and production method of the ice cream - Google Patents

Abstract

An ice cream containing bean is provided to resolve the problem of the dyspepsia and decreasing appealability due to the smell of greens(fishy smell) of the alive bean and Trypsin Inhibitor. An ice cream containing bean and manufacturing method comprises the following processes of: a process selecting the bean and removing the foreign material; a process putting the bean into roaster and roast-processing in 190 ~ 200°C for 40 ~ 80 minutes; a process which pulverizes the bean with the pulverizing device and grinds the pulverized bean with pinmill and separates the grinded bean into the particle size powder less than 50 ~ 60 mesh; and a process mixing the bean powder and manufacturing the ice cream.

Description

ICE CREAM INCLUDING BEAN AND PRODUCTION METHOD OF THE ICE CREAM}

1 is a color change photograph of the cross section of roasted long beans according to the present invention.

The present invention relates to a soybean-containing ice cream and a method for manufacturing the same, and more particularly, in the case of using a soybean powder, selecting a soybean to remove foreign substances and removing dust with a dry cloth; Putting clean groomed beans in a stir-fry stir-fry for 40 to 80 minutes at 190 ~ 200 ℃; Coarsely pulverizing the roasted beans with a grinder and finely pulverizing them with a pin mill using fine grains to separate them into particle sizes of 50 to 60 mesh or less; It relates to a soybean ice cream manufacturing method and a soybean ice cream produced by the method comprising the step of mixing the soybean powder prepared so that the total weight of the ice cream material to 2.5 to 7.5% by weight, to produce an ice cream, and also soybean powder When prepared by mixing with soybeans, selecting the soybeans to remove the foreign matter; Immersing the beans for about 18 hours in a refrigerated state or about 8 hours at room temperature after washing with water; Soybeans were prepared by adding water about 2 to 3 times the weight of soybeans to the soaked beans, finely pulverizing both the beans and the bean husks using a colloid mill, and then grinding and crushing twice using a homogenizer. Process of doing; The soybeans produced by mixing the soybean powder prepared by the above process and the ice cream material soybean powder prepared by the method of claim 1 by mixing 10-30% by weight of the soybean water and 1.0-2.0% by weight of soybean powder to the total ice cream weight. It relates to a method for producing ice cream.

Soybeans contain 30-40% of high-quality protein, have a high proportion of unsaturated fatty acids in fat, have excellent nutrients, and contain functional substances with various physiological activities. In particular, as isoflavon and saponin are newly revealed, development of processed food production technology with high functionality, nutrition, and convenience focusing on excellent physiological activity has attracted much attention. About 2 million tons of beans are consumed annually in Korea, but only 20% of self-sufficiency is needed, and it is urgent to cultivate and distribute high-quality soybeans and soybean varieties suitable for various soybean processed products in order to secure the friendlyness of domestic soybeans with low price competitiveness. It is true. Changdan beans have long been known for their quality as King's gin products, and they are widely known for their high quality beans, as can be seen from the selection of Changdan Baekmok and Gwanggyo, the ancestors of Korean soybean varieties. It aims to develop soybean ice cream as it needs to develop various processed products suitable for consumers' preferences that emphasize convenience and functionality in order to settle Paju long and short beans into regional specialty crops, and differentiate Paju local soybeans and add high value.

Recently, the interest of functional well-being (WELL-BEING) to the general consumer has been increasing, especially the food containing a lot of animal oil that causes obesity, hypertension, hyperlipidemia, urgently need to develop alternative food. Therefore, in recent years, there is a tendency to suppress the use of trans fat, the use of vegetable oil olive oil is explodingly increasing trend. In addition, the consumption of soybeans as a food substitute for beef or pork in relation to protein intake is increasing. Recently, black soy milk products or confectionery products containing black beans are commercialized due to the mass combo that black beans are good for health. However, there is no use in the palate, such as ice cream or pudding, because of its inherent fishy smell and taste.

In particular, if soybeans are used as they are, the freshness of the raw soybeans (smelling), etc., may degrade the sensory quality, and also cause problems such as indigestion due to digestive enzyme inhibitors (Trypsin Inhibitor), which are mainly contained in soybeans. There is a problem that can not be used at all in the high ice cream.

In connection with this, Paju city has requested the development of a new health food based on Jangdan beans to increase the income of soybean farmers in Changdan. Provided a method for producing ice cream.

According to the soybean ice cream of the present invention, it is possible to reduce the organoleptic quality and indigestion of ice cream, which may be caused by the raw fish (fishy) and soybeans contained in the soybean trypsin inhibitor. In order to solve the problem and to improve the problem and to produce a more flavored soybean ice cream is to prepare the optimal soybean ice cream by pre-processing the soybeans using the roasted beans and whole soybeans using Paju long and short beans. .

Thus, according to the configuration of the present invention

First, domestically picked soybeans are sorted to remove foreign substances, and the beans which have been dusted with dry cloth are roasted in a stir-frying machine and then pulverized with a pin mill and separated into sieves with a particle size powder of 50 to 60 mesh or less. In order to provide an ice cream manufacturing method containing soybeans, and a soybean-containing ice cream prepared by the method, the soybean powder is prepared by mixing the prepared soybean powder so that the total weight of the ice cream material is 2.5 to 7.5 wt%.

Second, as a method for producing soy ice cream by mixing the prepared soy powder and soybean water, when the first soybean powder and soybean mixture is prepared, the step of screening the beans to remove foreign matters; Immersing the beans for about 18 hours in a refrigerated state or about 8 hours at room temperature after washing with water; Adding soybean water to 2-3 times the weight of the soaked soybeans, and finely pulverizing both the beans and bean husks using a colloid mill, and then crushing and crushing twice using a homogenizer to produce soybean water. fair; The soybeans produced by mixing the soybean powder prepared by the above process and the ice cream material soybean powder prepared by the method of claim 1 by mixing 10-30% by weight of the soybean water and 1.0-2.0% by weight of soybean powder to the total ice cream weight. An object of the present invention is to provide a method for producing an ice cream.

The configuration according to the present invention for achieving the above object,

First, the present invention relates to a soybean ice cream using a soybean powder and a method for manufacturing the same, and more specifically, selecting a soybean to remove foreign substances and removing dust with a dry cloth; Putting the peeled beans into a stir-fry stir fry for 40 to 80 minutes at 190 ~ 200 ℃; Coarsely pulverizing the roasted soybeans with a grinder and then pulverizing it with a ball mill or a pin mill, and then separating the roasted beans into sieves with a particle size powder of 50 to 60 mesh or less; It relates to a soybean ice cream manufacturing method and a soybean ice cream manufacturing method comprising the step of mixing the soybean powder prepared so that the total weight of the ice cream material 2.5 to 7.5% by weight to prepare an ice cream.

And it relates to a soybean ice cream using the prepared soybean powder and soybean water and a method for producing the same, when the soybean powder and soybean mixture is prepared, the step of removing the foreign matter by selecting the soybeans; Immersing the beans for about 18 hours in a refrigerated state or about 8 hours at room temperature after washing with water; Adding soybean water to 2-3 times the weight of the soaked soybeans, and finely pulverizing both the beans and bean husks using a colloid mill, and then crushing and crushing twice using a homogenizer to produce soybean water. fair; The soybeans produced by mixing the soybean powder prepared by the above process and the ice cream material soybean powder prepared by the method of claim 1 by mixing 10-30% by weight of the soybean water and 1.0-2.0% by weight of soybean powder to the total ice cream weight. It relates to a method for producing ice cream.

Hereinafter, exemplary embodiments 1 and 2 according to the present invention will be described in detail with reference to the accompanying drawings.

Soy Ice Cream Manufacturing Process

One. Soybean Powder  Use ice cream

1) Sorting and Cleaning Process

Select long beans (Korean beans produced in Pajang long region) to remove foreign substances, and then remove the dust with a dry cloth.

2) Roasting Process

1Kg of the beans are put in a rotary stir-fryer (Taehwan Industry, Korea) and roasted for 40 to 80 minutes at 190 ~ 200 ℃. In the roasted beans, the color of the cross section and the pulverized soybean powder color were observed in the order of roasting time as in FIG. 1.

As a result, the cross-section color of the roasted beans began to darken for 50 minutes, and after 70 minutes, the bitter taste was felt in the excessively roasted state. The heat treatment for 60 minutes, which was the optimum roasted state, was excellent overall in texture and flavor. In particular, the optimum roasting temperature and roasting time for long beans were about 60 minutes at 200 ℃.

3) Grinding and sorting process by particle size

The roasted soybeans were coarsely ground with a grinder, and then milled with a ball mill and a pin mill, respectively.

Particle size of soybean powder Particle size (mesh) yield(%) Ball mill Pin mill > 60 58 39 60 to 100 26 57 <100 8 One system 92 97

In general, in the case of powder milled with a ball mill due to the characteristics of soybeans with a high amount of starch and lipids, lumps are formed and browning due to heat during the grinding process is severe. On the other hand, in the case of fine mill grinding, the grinding time is much shorter than that of the ball mill, and in the particle distribution, less than 60 mesh is 58%, which is higher than the 34% of the ball mill. In addition, during milling, the loss rate was lower than that of the ball mill. In addition, the particle size table of each powder was analyzed using a particle size analyzer, and the average particle size was 57.72 μm, which was the smallest for pin mills. The soybean powder used for adding ice cream in this study was ground using a pin mill. After that, it was determined that it is preferable to use soybean powder having an average particle size of 50 to 60 or less using fine grains.

An average particle size of 50 ~ 60 mesh or less for the soybean ice cream crushed by the pin mill is suitable, but when the grain size of the soybean powder is 60 mesh or more, the soft texture of the ice cream is almost eliminated. do.

Example  One - Soybean powder  Ice cream manufacturing

(1) Soybean sorting and cleaning process

 Pick long bean (Korean bean produced in Pajang long region) to remove foreign substances and remove dust with dry cloth.

(2) roasting process

 1Kg of the beans were put into a rotary stir-fryer (Taehwan Industry, Korea) and roasted at 200 ° C. for 60 minutes.

(3) Grinding and sorting process by particle size

 The roasted beans were coarsely pulverized with a grinder and then finely pulverized with a pin mill using fine grains, and then filtered to classify grains of 50 to 60 mesh or less.

(4) bean ice cream manufacturing

The main ingredient is HI-MIX (daily dairy) for making ice cream, and prior to this, it was prepared at the level of 5% by weight of soybean powder prepared using the whole soybeans. lost.

Example  2 - Soybean Powder  And Bean water  Ice cream

(1) Bean sorting and cleaning process, (2) roasting process, (3) grinding and sorting process by particle size described in Example 1. Manufacture.

(4) Soybean water production process

1Kg of short and long beans were selected and washed to remove foreign substances, and then the beans were immersed in refrigerated state for 18 hours or at room temperature for about 8 hours. Then boil it for about 10 minutes in boiling water, wash it under running water, add water 2 to 3 times the weight of the beans and soybeans with a colloid mill (Super Mass Colloider, Masuko, MKZA6-5, Japan). After grinding together 2 to 3 times as finely as possible and finely pulverized using a homogenizer (mix type) to obtain a soybean water. In this case, soybean solids were about 6.4 kg (25% of solids).

(5) bean ice cream manufacturing

Ice cream using Paju long beans was developed in the form of soft ice cream, and the main raw materials were prepared using soybean water using the whole soybean and soybean powder which improved the flavor of the soybean. After mixing and adding 1.7% by weight of the soybean powder and 21% by weight of soybean water relative to the total weight of the ice cream material, soybean ice cream was prepared by a general method for producing ice cream.

Ingredients of Ice Cream Preparation with Soybean Powder and Soybean Water ingredient Compounding ratio (g) Bean water 300 Soybean Powder 25 Whole milk powder 75 sugars 300 Emulsifier 0.5 stabilizator 1.0 Purified water 700

Test Example  -Test the taste and flavor of ice cream

Ice cream taste and aroma test characteristic Bean powder added amount (% by weight) 2.5 5.0 7.5 Eye cream manufacturing characteristics +++ ※ +++ +++ Incense of beans + +++ +++ Soft taste ++ ++ + A delicious taste ++ +++ +++

※ +++: good, ++: normal, +: bad

According to Table 3 presented above, when first added 2.5% by weight of the soybean powder, a slight soybean taste is felt, but there is little texture of the soybeans and some powder is rolled in the mouth. When added to the ice cream at the level of 5% by weight of the soybean powder, the aroma or soy taste of the bean was clearly felt, and although the coarse texture of the soybean powder was felt, it tasted savory. When more than 7% by weight of soybean powder was added, the softness of the ice cream was almost eliminated, and the rough texture of the soybean powder predominantly appeared, and the texture of the chew was very rough. Therefore, when using more than 7.5% by weight of soybean powder 2.5 ~ 7.5% by weight is appropriate because the value of the product as ice cream is extremely reduced.

The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by any person having ordinary skill in the art without departing from the gist of the present invention claimed in the claims. Of course, such changes will fall within the scope of the claims.

As described above, according to the soybean ice cream manufacturing method of the present invention, deterioration of sensory quality and indigestion of ice cream, which may be caused by raw fish (fishy) and soybean digestive enzyme inhibitor (Trypsin Inhibitor), etc. This solves the problem.

In addition, by crushing and crushing the whole bean including the bean skin finely to contain the fiber of the beans to enhance the function not existing in the ice cream, to provide a soy-containing ice cream as a new health functional food, and also to develop such a new health food It has the advantage of contributing to the local autonomous economy that grows long and long beans in Paju long and short region.

Claims (3)

In the ice cream manufacturing method using beans, Selecting beans to remove foreign substances; Putting the beans in a stir-fryer and roasting at 190-200 ° C. for 40-80 minutes; Coarsely pulverizing the roasted beans with a pulverizer and then finely pulverizing them with a pin mill using fine grains, and then separating the roasted beans into particle sizes of 50 to 60 mesh or less; And Mixing the soybean powder prepared so that the total weight of the ice cream material 2.5 to 7.5% by weight soybean containing ice cream manufacturing method comprising the step of producing an ice cream. In the ice cream manufacturing method using beans, Selecting beans to remove foreign substances; Washing the beans with water for 16 to 20 hours in a refrigerated state or for 7 to 9 hours at room temperature; Adding soybean water ratio of 2 to 3 times to the soaked soybeans, finely pulverizing both the beans and the bean husks using a colloid mill, and then crushing and crushing twice using a homogenizer to prepare soybean water. fair; The soybean is characterized in that the soybeans prepared by the process and the ice cream material soybean powder prepared by the method of claim 1 is prepared by mixing 10-30% by weight of the soybean water and 1.0-2.0% by weight of the bean powder to the total ice cream weight Contains ice cream manufacturing method. Ice cream containing soybean prepared by the method of claim 1.

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