KR20100011042A - A making method of a jam made by oligosaccharide and soused bean in vinegar and the jam made by said making method - Google Patents

Abstract

PURPOSE: A method for preparing bean jam with good intestinal absorption using vinegar and oligosaccharide is provided to facilitate digestive absorption by degrading fat within bean and to prevent absorption of carbohydrate in the human body by using oligosaccharide instead of sugar. CONSTITUTION: Vinegared bean is prepared by putting brewed vinegar and beans in a sealed container. Vinegared bean is filtered through a sieve and separated from vinegar. The filtered vinegared bean is finely pulverized. The vinegared bean powder, oligosaccharide and coagulant are mixed. The mixture is heated and boiled down to become jam. The manufactured jam is cooled.

Description

Ultra bean oligosaccharide jam preparation method and the soybean oligosaccharide jam prepared by the above method {A making method of a jam made by oligosaccharide and soused bean in vinegar and the jam made by said making method}

The present invention relates to a jam prepared by mixing soybeans and oligosaccharides after soaking soybeans in vinegar, and to a method for preparing the jam. It relates to a jam made by adding and mixing oligosaccharides, pectin and the like and a manufacturing method of making the jam.

Beans are so rich in protein and fat that they're called "field beef." Protein is about 40% of the total soybeans, and is rich in essential amino acids, especially rich in lysine, which is lacking in other plants, but hinders the action of trypsin, a proteolytic enzyme. Contains ingredients that have a side effect such as diarrhea when consumed daily.

In addition, the fat component of soybeans is mostly unsaturated fatty acids, about 18%, which is about 1/2 of protein, and more than half of them are composed of linolenic acid, which contains enough vitamin E to stabilize them. Giving action.

Because of these characteristics, beans have been used in our diet for a long time, but recently, foods using traditional soybeans are being rejected due to westernization of eating habits.

In particular, a method of easily eating high protein food beans, such as the soybean pickles as described below is known how to eat beans with vinegar, but because of the sour taste of vinegar is difficult to access easily, so you can easily eat in everyday life There is a problem in that it is necessary to prepare beneficial foods.

As a food with soybean and vinegar, a method of preparing soybeans by storing soybeans in a mixture of vinegar and purified water for a predetermined number of days in Korean Patent Registration No. 2002-0043657, 600 ml of water and 200 ml of vinegar, salt There is provided a method for preparing soybean pickles, which comprises a process of vacuum sterilization by adding a syrup prepared at a ratio of 20g, 170g of sugar, 5g of citric acid, and 300g of a flavoring agent.

Although the soybean pickles are becoming westernized in the Republic of Korea, the sour taste of vinegar may be somewhat burdensome to eat alone, and there is a limit to the foods eaten with pickles.

As a food that makes it easy to eat soybeans, Republic of Korea Patent Publication No. 1993-0000027 provides a way to mix with steamed beans and sweet potatoes in a mixer and add aroma to the artificial chestnut mixed with various additives to eat with ice cream. However,

Since it is mixed with sweet potatoes and shaped into artificial chestnuts and put into the ice cream, the flavor and aroma of the bean itself cannot be savored enough.In addition to the fat component of the bean itself, the fat component of the ice cream is burdened for consumption. There is a problem that can be confusing.

In addition, in the Republic of Korea Patent Publication No. 2003-0017093, using less soy sugar and a lot of fat as a raw material can be used as a substitute for butter, but add the pectin or starch in order to increase the cohesiveness by adding the citron juice to avoid the inherent soybean smell We offer pickled soybeans, bean dressings and bean soups, but it is difficult to eat in view of the tendency of modern people to increase obesity because of the fats contained in soybeans and the sugars included to make them. have.

The present invention neutralizes in a form capable of absorbing the fat component of soybeans, but preserves the taste and nutrition as it is, the object of the present invention to produce a well-being food having a high protein low calorie.

The method of manufacturing a soybean oligosaccharide jam is prepared by marinating the beans of the present invention in vinegar and then grinding and adding oligosaccharides.

Vinegar manufacturing step of making vinegar beans by putting brewed vinegar and beans in an airtight container and sealingly storing them;

Separation step of separating the vinegar by sieving the vinegar soybean produced in the vinegar soybean manufacturing step;

A pulverizing step of pulverizing finely pulverized candle beans filtered in the separation step;

A mixing step of mixing the ground candle powder, oligosaccharide and coagulant;

Heating the mixture until it is boiled and heating it to reduce the amount of heat applied until it becomes a jam; And

Characterized in that consisting of a cooling step of cooling the prepared jam.

In addition, in the method for producing the ultra soybean oligosaccharide jam,

The brewed vinegar and soybeans in the step of producing soybeans is mixed apple vinegar and frosted in a weight ratio of 1: 1, additionally added licorice to 0.07 of the weight of frosted and mixed and sealed for 40 days,

Ultra soybean powder, oligosaccharide and coagulant in the mixing step provides a method for producing ultra soybean oligosaccharide jam, characterized in that the mixing in a weight ratio of 100: 120: 10.

In addition, the present invention provides an ultra soybean oligosaccharide jam prepared by the soybean oligosaccharide jam manufacturing method.

The ultra soy oligosaccharide jam of the present invention is soaked in soybeans in vinegar and sealed for a certain time to decompose fat components inside the beans by vinegar to facilitate digestion and absorption, and by using oligosaccharides in place of sugars commonly used, Absorption of the body does not occur, thereby reducing the absorption of fats and carbohydrates to fit the eating habits of modern people are obese.

Hereinafter, the present invention will be described in detail.

The method of manufacturing a soybean oligosaccharide jam, which is made by marinating the beans in vinegar and crushing them, adding oligosaccharides to make jam.

Vinegar manufacturing step of making vinegar beans by putting brewed vinegar and beans in an airtight container and sealingly storing them;

Separation step of separating the vinegar by sieving the vinegar soybean produced in the soybean manufacturing step;

A pulverizing step of pulverizing finely pulverized candle beans filtered in the separation step;

A mixing step of mixing the ground candle powder, oligosaccharide and coagulant;

Heating the mixture until it is boiled and heating it to reduce the amount of heat applied until it becomes a jam; And

It consists of a cooling step of cooling the prepared jam.

Brewing vinegar used in the vinegar soybean manufacturing step is preferably a natural fermentation vinegar, more specifically, fruit vinegar, such as apple vinegar, persimmon vinegar, bokbunja vinegar, strawberry vinegar, lemon vinegar or grape vinegar; Cereal vinegars such as brown rice vinegar, sweet potato vinegar, potato vinegar or black rice vinegar; Alcohol vinegar such as red wine vinegar or white wine vinegar; Or it is preferable to use any one or more of other vinegar, such as onion vinegar, honey vinegar or balsamic vinegar.

The beans used in the ultra-bean production step may be any bean as long as it is rich in nutrients, but at least one selected from seotae, gangnam bean, rat eye bean, meju bean, bean sprout bean, eastern bean, green bean, red bean, pea, white bean or peanut Use it.

Since the volume of the vinegar is expanded by absorbing the vinegar while the bean is sealed, adding less than 0.8 times the vinegar to the weight of the bean may have soybeans that do not absorb the vinegar, and mixing more than 3 times the weight of the vinegar Since the sour taste can be absorbed in soy beans, the mixing ratio of the brewed vinegar and soybean is preferably 0.8: 1 to 3: 1 by weight, more preferably 1: 1.

It is preferable to add the herbal medicine in consideration of the preference and functionality in the mixing process. The herbal medicine is preferably mixed 5 to 10% by weight, and more preferably 7% of the weight of beans. In addition, the herbal medicine is to remove the fishy taste of soybeans using licorice, giving a little sweet taste.

The sealing period is different depending on the type of beans and vinegar, mixing ratio and climate, but preferably sealed for a period of 7 to 60 days, more preferably 15 to 40 days.

During the sealing period, the fat component of the soybean is neutralized or decomposed by the vinegar to be changed into a good state to be absorbed into the body, and bacteria other than fermented bacteria survived in the natural fermentation process are sterilized due to the acidity of the vinegar.

In the separation step, when the vinegar is contained in a large amount of jam, it may be solidified by reacting with the fat component extracted from the beans, and since the taste and aroma may change irritably, it is preferable to separate the vinegar from the beans as much as possible.

In the crushing step, when the grains of the beans are 50 mesh or less, the grains are too thick to make jam, and the gritty feeling is felt in the mouth. It is preferable to grind to the size of.

In the mixing step, it is preferable to mix in an amount of 80 to 150 parts by weight of oligosaccharide and 1 to 10 parts by weight of coagulant with respect to 100 parts by weight of ultra soybean powder, and 120 parts by weight of oligosaccharide and 10 parts by weight of coagulant per 100 parts by weight of soy beans. Most preferred is mixing in proportions. In the mixing step, the coagulant may use any one of pectin, agar or kelp powder.

In the heating step, initially heated until boiling with a strong fire, and after boiling until heated to a jam of the desired concentration in a weak fire. It is preferable to add a stirring process so that the heating step can be evenly heated. The desired concentration can be made thin or thick, depending on the consumer's preference.

The jam after the above process is put into sterile packaging to be commercialized.

Example 1 Preparation of ultra soy oligosaccharide jam using various vinegars

Example 1-1

100 g of apple cider vinegar, 100 g of frost tea and 7 g of licorice were put in a sealed container and sealed for 40 days.

The stored vinegar, frosted and licorice was sieved through a sieve to separate vinegar and frosted, and the licorice was removed to dry the frosted for 30 minutes in a dry dark place. The dried frost flakes are finely pulverized to 100 mesh or less, powdered, mixed with 100 grams of frosted frost flakes and 120 g of oligosaccharide and 10 g of pectin, boiled over a boil and then boiled slowly until full. Apple vinegar frosted oligosaccharide jam was prepared by injecting.

Example 1-2

Example 1-1 and all the processes were carried out in the same manner to prepare a persimmon vinegar frosted oligosaccharide jam using persimmon vinegar instead of apple vinegar.

Example 1-3

Example 1-1 and all the processes were carried out in the same manner, but grape vinegar frosted oligosaccharide jam was prepared using grape vinegar instead of apple vinegar.

Example 1-4

Example 1-1 and all the processes were carried out in the same manner, but using brown rice vinegar instead of apple vinegar, brown rice vinegar frosted oligosaccharide jam was prepared.

Example 1-5

The same procedure as in Example 1-1 was performed in the same manner, but white wine vinegar frosted oligosaccharide jam was prepared using white wine vinegar instead of apple vinegar.

Example 1-6

Example 1-1 and all the processes were carried out in the same manner, but balsamic vinegar frosted oligosaccharide jam was prepared using balsamic vinegar instead of apple vinegar.

[Sensory test 1]

The ultra soy oligosaccharide jams prepared in Examples 1-1 to 1-6 were divided into four items, such as taste, aroma, texture, and color, and sensory tests were performed. The sensory test was conducted on 50 persons (17 males and 33 females) of various ages who pledged confidentiality, and each item was very good, 4: good, 3: normal, 2: bad, 1: Very poor and averaged. The measurement results are shown in Table 1 below.

division Example 1-1 Example 1-2 Example 1-3 Example 1-4 Example 1-5 Example 1-6 flavor 4.78 4.50 4.40 4.24 4.18 4.62 incense 4.70 4.74 4.50 4.16 4.30 4.46 Texture 4.56 4.60 4.66 4.54 4.54 4.60 Color 4.74 4.64 4.20 4.62 4.62 4.50 Total score 18.78 18.48 17.76 17.56 17.64 18.18 Average 4.70 4.62 4.44 4.39 4.41 4.55

As a result of the sensory test, the quality of the soybean oligosaccharide jam was shown to be excellent as a whole, and the quality of the soybean oligosaccharide jam using apple cider vinegar, persimmon vinegar and balsamic vinegar was excellent.

Based on the results, further experiments were conducted to determine the content of oligosaccharides.

Example 2 Preparation of Ultra Bean Oligosaccharide Jams with Different Oligosaccharide Contents

Example 2-1

100 g of apple cider vinegar, 100 g of frost tea and 7 g of licorice were put in a sealed container and sealed for 40 days.

The stored vinegar, frosted and licorice was sieved through a sieve to separate vinegar and frosted, and the licorice was removed to dry the frosted for 30 minutes in a dry dark place. The dried frost flakes are finely pulverized to 100 mesh or less, powdered, mixed with 80 grams of oligosaccharide and 10 g of pectin to 100 g of crushed frost flake powder, boiled over a fire, boiled slowly until full, and then in a sterilized container when heated. Apple vinegar frosted oligosaccharide jam was prepared by injecting.

Example 2-2

Example 2-1 and all the processes were performed in the same manner, but apple cider vinegar frosted oligosaccharide jam was prepared using 100 g of oligosaccharide.

Example 2-3

Example 2-1 and all the processes were carried out in the same manner to prepare apple vinegar frosted oligosaccharide jam using 150g oligosaccharides.

[Sensory test 2]

The ultra soy oligosaccharide jams prepared in Examples 2-1 to 2-3 were divided into four items, such as taste, aroma, texture, and color, and then sensory tests were performed. The sensory test was conducted on 50 persons (23 males and 27 females) of various ages who pledged confidentiality, and each item was very good, 4: good, 3: normal, 2: bad, 1: Very poor and averaged. The measurement results are shown in Table 2 below.

division Example 2-1 Example 2-2 Example 2-3 flavor 4.50 4.62 4.56 incense 4.64 4.74 4.62 Texture 4.46 4.50 4.32 Color 4.68 4.66 4.56 Total score 18.28 18.52 18.06 Average 4.57 4.63 4.52

As a result of the sensory test, the oligosaccharide content was found to have the best quality when 100 to 120 g (see the sensory test result of Example 1-1) were mixed with respect to 100 g of soybean.

1 is a flowchart of a method for preparing a soybean oligosaccharide jam.

Claims (4)

In the method of manufacturing a soybean oligosaccharide jam, which beans are pickled in vinegar and pulverized, followed by addition of oligosaccharide to make jam. Vinegar manufacturing step of making vinegar beans by putting brewed vinegar and beans in an airtight container and sealingly storing them; Separation step of separating the vinegar by sieving the vinegar soybean produced in the vinegar soybean manufacturing step; A pulverizing step of pulverizing finely pulverized candle beans filtered in the separation step; A mixing step of mixing the ground candle powder, oligosaccharide and coagulant; Heating the mixture until it is boiled and heating it to reduce the amount of heat applied until it becomes a jam; And Ultra bean oligosaccharide jam production method characterized in that consisting of a cooling step of cooling the prepared jam. The method of claim 1, In the candle soybean manufacturing step, the vinegar and soy beans are mixed in a weight ratio of 0.8: 1 to 3: 1, the sealing of the vinegar and soybeans is characterized in that sealed for 15 to 40 days, Ultra soybean powder, oligosaccharide and coagulant in the mixing step is a soybean oligosaccharide jam manufacturing method, characterized in that the mixture of 80 to 150 parts by weight of oligosaccharide, 1 to 10 parts by weight of coagulant with respect to 100 parts by weight of ultra soybean powder. According to claim 2, Ultra soybean oligosaccharide jam manufacturing method characterized in that the mixing of licorice in the ratio of 0.05: 1 to 0.1: 1 relative to the weight of the soybean in the soybean manufacturing step. Ultra soy oligosaccharide jam prepared by the method of any one of claims 1 to 3.

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