KR20120118865A - Method for preparing yanggeng using soya milk and the yanggeng obtained thereby - Google Patents

Abstract

PURPOSE: Sweet bean jelly using soymilk, and a producing method thereof are provided to offer various functionalities of the soymilk to the sweet bean jelly. CONSTITUTION: A producing method of sweet bean jelly using soymilk comprises the following steps: preparing the soymilk; adding 1.6 parts of agar powder by weight into 100 parts of soymilk by weight, and heating the mixture for dissolving the agar in the soymilk; adding 60 parts of sugar by weight into 100 parts of mixture by weight, and stirring and heating to concentrate the mixture; and adding red bean paste into the mixture, and stirring and heating to secondly concentrate the mixture.

Description

Method for preparing soymilk and yokan obtained by the method {Method for Preparing Yanggeng Using Soya Milk and the Yanggeng Obtained Thereby}

The present invention relates to a method for producing soy milk yokan and yokan obtained by the method.

Yokan refers to a product that is mixed with flour, sugar, and sediment, heated by adding agar to it, and then boiled to about 70% sugar and then hardened in a mold.

Agar, one of the main ingredients of yokan, is mostly made up of dietary fiber, so it absorbs moisture and is easy to be satiety when consumed in proper amount. The red bean, which is a sediment material, contains a lot of chaponin and isoflavones. Oligosaccharides, among other components, help to defecate.

Yokan is a high-energy food with high sugar content, and it is common to manufacture agar, sugar, grain flour, and sediment as main raw materials, but recently, with increasing interest in health and diversifying consumer's desires, yokan is used for Attempts have been made to enhance and add functionality.

Safflower seed powder (Domestic Patent Publication No. 10-2003-0038870), Lotus root and Schisandra chinensis (Korean J. Oriental Physiology & Pathology 18 (5): 1437-1442, 2004) , Pumpkin (Domestic Patent Publication No. 10-1993-0001795), Hwanggi (J. East Asian Soc Dietary Life 18 (1): 9-13, 2008), Green Tea (Domestic Patent Publication No. 10-2005-0036669), Bokbunja ( Korean Patent Publication No. 10-2005-0069382), jujube (Korean Patent Publication No. 10-2010-0032407), garlic and calcium (J Korean Soc Food Sci Nutr 38 (2): 195-200, 2009), sweet potato (J. East Asian Soc Dietary Life 19 (5): 769-775, 2009).

However, there are no examples of making yokan using soymilk.

Soy milk used in the production of soy milk contains isoflavones, dietary fiber, oligosaccharides, lecithin, chaponin and the like, and is known to have anti-obesity, anti-diabetic, anti-cholesterol, anti-cancer, osteoporosis prevention, hyperlipidemia and the like.

The present invention discloses a method for producing yokan using soymilk having various functions.

An object of the present invention is to provide a method for producing yokan using soymilk.

Another object of the present invention is to provide a yokan obtained by the manufacturing method described above.

The present inventors completed by confirming that the sensory evaluation result is excellent in the overall items except color than the general yokan prepared using purified water instead of soymilk, as the yokan prepared using soymilk, as confirmed in the following Examples and Experimental Examples. It is.

In addition, the present inventors were able to confirm that the palatability of the soymilk yolk was further improved when the soymilk yolk was prepared by adding the filtered residue of Hallabong marmalade or the jeju barley leaf powder during the preparation of the soymilk yolk. In the case of using the filter residue of the raid, the texture was found to be excellent.

The present invention is provided based on these experimental results.

The manufacturing method of the soy milk yokan of the present invention comprises (a) heating the mixture of soy milk, agar powder, sugar and sediment while stirring, and (b) cooling and molding the stirred and heated product.

In the step (a), "soy milk" refers to a colloidal beverage obtained by hydrolyzing and grinding the soybean, preferably fibrous sediment after the hydrolyzed and ground it in soybean It means a drink of colloidal state. The reason why soy milk with the sebum is removed is preferable because palate remains in the soy bean curd, the final product. Soy milk preferably has a solid content (i.e., soy milk concentration) of 8% to 15%. If it is used more than 15%, the strength of soybean singular odor is too strong, and the palatability of yokan can be lowered. This is because the taste of soy milk cannot be improved. Most preferably when using soymilk with a concentration of 9.5% to 11%, as in the examples below. Soy milk concentration is a percentage of the weight of the solid content in the weight of the whole soy milk. For example, if the soy milk concentration is 9.5%, the solid content is 9.5% by weight and the water except the solids content is 90.5% by weight soy milk.

Soymilk can be used for all the fruits obtained from plants classified as soybeans, namely legumes, splinters, kidney beans, legumes and legumes. Soybeans are classified into peas, kidney beans (including white and red kidney beans), Seomoktae, Cheongtae, Eastern, Chestnut, White (medium bean), Herb, Rice, Bean, Soybean, and Soybeans. Taxonomically, Glycine subgenus ( G. albicans) Tind and Craven ; G. arenaria Tind ; G. argyrea Tind ; G. canescens FJ Herm ; G. clandestina Wendl; G. curvata Tind ; G. cyrtoloba Tind ; G. falcata Benth ; G. hirticaulis Tind. and Craven ; G. lactovirens Tine . and Craven ; G. latifolia (Benth.) Newell & Hymowitz ; G. latrobeana ( Meissn .) Benth ; G. microphylla (Benth.) Tind ; G. pindanica Tind . and Craven ; G. tabacina ( Labill ) Benth ) and Soja Asoke ( G. soja Sieb . & Zucc ; G. max (L.) Merr . forma gracilis Skvortz ), soybeans that can be used in the present invention can be used all the soybeans listed above. However, preferably taxonomically, soymilk obtained from cultivated soybean G. max is preferably used, and in particular, it is preferable to use white milk used in the following examples.

In the step (a) of the present invention, the mixing ratio of soy milk, agar, sugar and sediment is 1 to 3 parts by weight of agar based on 100 parts by weight of soy milk, 10 to 70 parts by weight of sugar, and 90 to 110 parts by weight of sediment.

Agar is used to give viscosity in yokan production, and when added in less than 1 part by weight, it cannot give sufficient viscosity in yokan production. However, since the viscosity required for the production of yokan can be provided, it is not necessary to use an agar excessively, and it is preferable to use it in an amount of 3 parts by weight or less. If it is used in excess of the agar is a fiber because the texture is stronger and palatability such as texture may be lowered.

Sugar can be added in the range of 10 to 70 parts by weight in consideration of the sweetness of the soymilk yolk and the surface gloss of the soymilk, which are the final product, and considering the recent increase in adult diseases such as diabetes and obesity, the taste of yokan is particularly affected. It is preferable to use it in as small amount as possible unless it is crazy.

The sediment may use red bean sediment (including red bean sediment and red bean sediment) or pumpkin (old pumpkin, Pumpkin) sediment, and it is preferable to use red bean sediment as in the following examples. Since the production method of red bean sediment in the production of yokan, the kind of red beans used, the amount of sugar used and the like are known in the art, the known bars can be followed. In the case of using the pumpkin sediment, the preparation of the pumpkin sediment may be made in the same manner as the preparation of the red bean sediment, in particular, the disclosure of Korean Patent Publication No. 10-1993-0001795, Korean J. Soc. Food Cookey Sci. 20 (2): 138-143, 2004, and the like.

Such sediments are preferably mixed in an amount of 90 to 110 parts by weight based on 100 parts by weight of soy milk, which may not taste the sediment when mixed in less than 90 parts by weight and become excessively swollen when mixed in excess of 100 parts by weight. This is because, in either case, palatability such as texture may be degraded.

In the step (a) heating the mixture of soymilk, agar powder, sugar and sediment of the present invention with stirring, it is preferable to add a small amount of starch syrup, and the addition of starch syrup is for the purpose of imparting shine to the surface of the yokan. , Here, a small amount refers to an amount suitable to give luster to the surface of yokan, and when expressed numerically, it refers to 2 to 5 parts by weight based on 100 parts by weight of soymilk.

In addition, in the step (a) heating the mixture of soymilk, agar powder, sugar and sediment of the present invention with stirring, it is preferable to add Hallabong marmelade filtration residue or jeju jang leaf powder, As the experimental example shows, the color is excellent and the overall palatability such as texture is improved.

The "Hallabong marmelade filtration residue" refers to a filtration residue obtained by filtering and removing the juice obtained by adding the same amount of sugar to a mixture of ground crushed Hallabong pulp and a slice of Hallabong pulp. The skin cuticles preferably have a size in the range of 1 to 3 mm in particle size (a value determined on the basis of the largest length dimension), which is to reduce texture and palatability of the final yokan. This is because it is the most suitable particle size range. Actually, in the following examples, when the yokan was prepared using Hallabong marmelade containing 2 mm Hallabong rind, the texture was very excellent. In addition, the stirring and heating is preferably made so that the pulverized product of Hallabong flesh and Hallabong skin flakes are uniformly mixed to form a viscosity. In the following example, the Hallabong Marmel is heated at a temperature of 80 to 90 ° C. for 30 minutes. Raids were prepared. The filtration here can also be accomplished using any filtration means having a pore size in which only the juice of Hallabong marmelade can be removed. It will usually be sufficient to use 80 to 200 mesh filtration means.

The use of Hallabong Marmelade filtration residues without the use of Hallabong Marmelade itself in the manufacture of yokan is because the sugar content of the final yokan is too high and the palatability is lowered when the Hallabong Marmelade itself is used. When used with 10 to 70 parts by weight of the reference sugar, it is better to use Hallabong Marmelade's own filtration residue than Hallabong Marmelade itself to obtain a sweet taste yokan.

The juice is removed by filtration means in the preparation of the Hallabong Marmelade filtration residue, which is preferably removed from the total weight of Hallabong Marmelade by 30 to 40% by weight (ie Hallabong Marmelade). Juice is preferably removed such that the filtration residue is 60% to 70% by weight of the total weight of Hallabong marmelade).

On the other hand, "Jeju chopsticks leaf powder" means Jeju chopsticks ( Sasa quelpaertensis ) obtained by drying and pulverizing the leaves, it is preferable that the particle size of the powder has a particle size of 150 mesh or less, preferably 200 mesh or less in order to uniformly distribute and mix in the final yokan.

When the Hallabong marmelade filtration residue is added, it is preferably added in the range of 15 parts by weight to 25 parts by weight based on 100 parts by weight of soy milk, or Jeju walnut leaf powder is preferably added in the range of 1 to 3 parts by weight. Any addition outside this range results in a decrease in the palatability of the final yokan.

The use of Hallabong Marmelade filtration residue or Jeju walnut leaf powder has the effect that the final yokan improves palatability and has the functionality of Hallabong or Jeju chopsticks.

Meanwhile, the step (a) of heating the mixture of the soymilk, agar powder, sugar and sediment of the present invention while stirring is as in the following Examples, (a-1) preparing soymilk, (a-2) agar Adding and heating to dissolve agar in soy milk, (a-3) condensing by heating and stirring sugar in soy milk, in which agar was dissolved, and (a-4) mixing and stirring sediment in the concentrate and heating it. It is configured to include a secondary concentration.

Wherein (a-1) to prepare the soymilk, as in the following examples, it is preferable to prepare soymilk having a solid content, that is, soymilk concentration of 9.5 to 11%.

In addition, (a-2) step of dissolving agar in soy milk by adding agar and heating it, as in the following example, 1.6 parts by weight of agar powder based on 100 parts by weight of soy milk was first left for about 10 minutes and then called agar. It is preferable to make the agar completely melt in soy milk by heating.

In addition, (a-3) the step of concentrating by heating and stirring while stirring the sugar in the soy milk melted agar as in the following example, it is preferable to add 60 parts by weight of sugar based on 100 parts by weight of soy milk, the degree of concentration is It is preferred to be in the range of 60 to 75% by weight of the initial mixture weight. The initial weight of the mixture here refers to the weight of the mixture before heating the melted soymilk and sugar. When the concentration is in the range of 60 to 75% by weight of the original weight, the concentrate has a viscous slack, which is hard when the concentration is less than 60% by weight, and when the concentration is greater than 75% by weight, This is because the tissues recede and all affect palatability such as texture.

In addition, (a-4) the step of mixing the sediment in the concentrate, heating and stirring to concentrate the secondary, as in the following examples, it is preferable that the sediment is mixed by 100 parts by weight based on 100 parts by weight of soy milk, and also concentrated The degree is preferably made to be in the range of 70% to 80% by weight of the initial mixture weight. The initial mixture weight here refers to the weight of the mixture before heating the soymilk, sugar and sediment in which the agar was dissolved. The reason for carrying out the second concentration up to the range of 70% to 80% by weight of the initial mixture weight is that the final yolk is of the highest quality (ie, has the highest palatability) when concentrated to this range as described above. ). Secondary concentration is necessary because sediments typically contain between 70 and 75% by weight of water.

In addition, in the production method of yokan of the present invention, when starch syrup, Hallabong marmelade filtration residue, or Jeju bollard leaf powder is added, it is preferable to add in the second concentration step as in the following examples.

In another aspect, the present invention relates to a yokan obtained by the method for producing yokan as described above.

Yokan of the present invention can be understood as a soy milk yokan prepared by using soy milk as a main material with sediment, preferably, can be understood as a soymilk yokan with the addition of Hallabong marmelade filtration residue or jeju choridae powder added have.

As described above, according to the present invention can provide a method for producing soy milk yokan. The soymilk yokan obtained by the manufacturing method according to the present invention has various functionalities of soymilk by using soymilk as a main material, and further improves functionality by Hallabong marmelade filtration residue or Jeju chopstick leaf powder and palatability. In addition, it has improved features.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > soy milk Yokan  Produce

Example 1 Soymilk Yokan Production Example One

50 kg of selected and washed soybeans were immersed in 300 L of clean water for 14 hours, and then scooped out. Heat the autoclave at 100 ° C. for 10 to 15 minutes and remove the sebum through the filter to obtain a concentration of 9.5-11% (soymilk concentration 9.5-11%, ie 9.5-11 wt% solids + 89-90.5 wt% water). Soymilk was prepared.

16 g of agar powder was added to 1,000 g of the soymilk prepared above, and left to stand for about 10 minutes to soak the agar powder. Then, the mixture was stirred until the agar was dissolved.

Next, 600 g of sugar was mixed with soymilk (a mixture of soymilk and agar) in which the agar was dissolved, and concentrated by heating with stirring. Concentration was carried out until 60 to 75% by weight of the total weight of the initial mixture (soy milk + agar + sugar). When concentrated to 60 to 75% by weight of the total weight of the initial mixture (soy milk + agar + sugar), the concentrate has a viscous slack.

Then, 1,000 g of sediment was uniformly mixed with the concentrate, heated with stirring, and concentrated secondly. During the second concentration, 30 g of starch syrup was added and stirred and heated together. Second concentration was carried out until 70 to 80% by weight of the total weight of the initial mixture (soy milk + agar + sugar + sediment + syrup).

Finally, the secondary concentrate was put into a mold to harden, and then a suitable size (3.5 × 2.5 × 2.5cm, width × length × height) was cut to prepare soymilk yolk.

Example 2 Soymilk Yokan Preparation Example 2

Soy milk yokan was prepared in the same manner as in <Example 1>, but 200 g of the filtered residue of Hallabong marmelade was added instead of syrup used in the second concentration to prepare soy milk yokan.

Hallabong marmalade is obtained by mixing the crushed ground of Hallabong pulp and the flakes of Hallabong skin (2mm particle size) and adding the same amount of sugar to the mixture while stirring and heating, and the filtered residue of Hallabong marmelade is In the Hallabong marmalade refers to removing the juice 30 to 40% by weight using a sieve (100 mesh).

Example 3 Soymilk Yokan Preparation Example 3

Soymilk yokan was prepared in the same manner as in <Example 1>, but 20g of Jeju jejudae leaf powder was added instead of syrup used in the second concentration to prepare soymilk yokan.

< Experimental Example > soy milk Yokan  Sensory evaluation

Experimental Example 1 Sensory Evaluation on the Acceptability of Soy Milk Yokan

The sensory evaluation was performed on 20 men and women who fully recognized the purpose of the experiment. The color, aroma, taste and overall palatability of the samples were evaluated according to the 5-point scale method. The better the characteristics, the higher the score.

The results are shown in Table 1 below for each of the above examples with Mean ± SD according to three repeated experiments. Comparative Example in Table 1 was prepared in the same manner as in <Example 1>, using a general yokan prepared using purified water instead of soy milk.

Sensory Evaluation Results for Preference Addition amount flavor incense color Holistic palatability Comparative example 3.81 ± 0.15 3.14 ± 0.16 4.01 ± 0.17 3.76 ± 0.24 Example 1 4.13 ± 0.13 * 3.86 ± 0.17 * 3.75 ± 0.11 3.92 ± 0.19 * Example 2 4.51 ± 0.21 * 4.65 ± 0.19 * 4.21 ± 0.19 * 4.52 ± 0.26 * Example 3 4.33 ± 0.15 * 4.51 ± 0.17 * 4.15 ± 0.18 4.37 ± 0.12 * * Statistical significance was assessed by Duncan's multiple range test (* p <0.05 ).

The sensory evaluation results in [Table 1] show that the soy milk yokan has a higher degree of preference in all evaluation items except color than the yokan. The reason for the low evaluation of the color was that the white sediment used to make the soy milk yokan was due to the amino carbonyl reaction during heating with soy milk, which changed the color of the soy milk to a slightly brownish color.

Among the three yokans of the examples, the palatability of the yokan prepared using Hallabong was the best, and the fragrance was particularly excellent.

Also, the yolk produced by using the jeju daejang leaf powder showed better palatability than the general yolk or soy milk yolk.

Experimental Example 2 Sensory Evaluation on the Texture of Soy Milk Yokan

The sensory evaluation on texture (chewable taste) was performed in the same manner as in <Experimental Example 1>, and the evaluation on statistical significance was performed in the same manner.

The results are shown in Table 2 below.

Sensory Evaluation Results for Textures Addition amount Texture Comparative example 3.84 ± 0.11 Example 1 3.92 ± 0.17 * Example 2 4.45 ± 0.15 * Example 3 3.89 ± 0.09 * * Statistical significance was assessed by Duncan's multiple range test (* p <0.05 ).

The sensory evaluation of the texture showed the best soy milk yolk prepared using Hallabong, which was probably due to the skin peels contained in the Hallabong Marmelade filtration residue.

Claims (12)

(a) heating the mixture of soymilk, agar powder, sugar and sediment with stirring, and
(b) cooling and molding the stirred and heated product,
In the step (a), the mixing ratio of agar, sugar, and sediment with soy milk is 1 to 3 parts by weight of agar based on 100 parts by weight of soy milk, 10 to 70 parts by weight of sugar, and 90 to 110 parts by weight of sediment. Method of making yokan.
The method of claim 1,
Method for producing soymilk yokan, characterized in that further comprising the step of adding 2 to 5 parts by weight based on 100 parts by weight of soymilk in step (a).
The method of claim 1,
In the step (a), Hallabong marmelade filtration residue is further added in the range of 15 parts by weight to 25 parts by weight based on 100 parts by weight of soy milk.
The method of claim 1,
In the step (a), jeju jeoldae leaf powder is added to the range of 1 to 3 parts by weight based on 100 parts by weight of soy milk, characterized in that the manufacturing method of soy milk yokan.
The method of claim 1,
The step (a)
(a-1) preparing soymilk,
(a-2) adding agar and heating to dissolve the agar in soy milk,
(a-3) condensing by heating with stirring sugar in soy milk melted agar, and
(a-4) Method of producing soymilk yokan, comprising the step of mixing the sediment in the concentrate and heating with stirring to concentrate second.
The method of claim 5,
Soy milk prepared in the step (a-1) is a manufacturing method of soy milk yokan, characterized in that the solid content is 9.5 to 11% by weight soy milk.
The method of claim 5,
Step (a-2) is a method for producing soymilk yokan, characterized in that the agar is added to 1.6 parts by weight of agar powder based on 100 parts by weight of soy milk, and then heated to dissolve agar in soy milk.
The method of claim 5,
Step (a-3) is a method of producing soymilk yokan, characterized in that the mixture of 60 parts by weight of sugar based on 100 parts by weight of soy milk and the degree of concentration is in the range of 60 to 75% by weight of the weight of the initial mixture.
The method of claim 5,
Wherein (a-4) step is to mix the sediment in 100 parts by weight based on 100 parts by weight of soy milk, the concentration of the soymilk yokan is characterized in that the range of 70% to 80% by weight of the initial mixture weight.
The method of claim 5,
Method (a-4) is a method for producing soymilk yokan, characterized in that the addition of Hallabong marmelade filtration residue in the range of 15 parts by weight to 25 parts by weight based on 100 parts by weight of soy milk.
The method of claim 5,
The method of manufacturing soymilk yokan, characterized in that (J) in step (a-4) is added in the range of 1 to 3 parts by weight based on 100 parts by weight of jeju jeoldae leaf powder.
Soy milk yokan obtained by the manufacturing method of any one of Claims 1-12.