KR20190066910A - Sword Bean Milk Making Method and Sword Bean Milk made by the Making Method - Google Patents

Abstract

The present invention relates to a method for preparing sword bean milk, comprising the steps of: washing sword beans; aging the sword beans at a low temperature; boiling the sword beans; and pulverizing and filtering the sword beans. In the step of aging the sword beans at the low temperature, the sword beans are immersed in a saline of a concentration of 0.04-0.1%, and aged at a temperature of 2-5°C for 15-25 days. According to the present invention, an unpleasant smell of the sword bean is reduced.

Description

TECHNICAL FIELD The present invention relates to a soybean milk soybean milk produced by a soybean milk soybean milk production method and a soybean milk soybean oil soybean milk soybean milk soybean milk soybean milk soybean milk soybean milk soybean milk soybean milk soybean milk soybean milk

The present invention relates to soybean curd soybean milk produced by the method for producing soybean curd soybean milk and soybean curd soybean milk produced by the above production method, and more particularly, soybean curd soybean milk having high commerciality by completely removing the deep soybean curd.

Soybean is the scientific name Canavalia glaviata D.C. It originates in Asian tropics. It is widely cultivated mainly in southern China, India, and Southeast Asia. In Korea, it is cultivated in the southern region and cultivated in the north central region.

Soybean is known as the largest soybeans in soybeans, including protein, starch, lipids, various minerals and vitamins. Specifically, 100 g of dried soybean koji had a calories of 318 cal, moisture of 14.9%, protein of 27.1 g, fat of 0.6 g, carbohydrate of 53.8 g, fiber of 11.6 g, ash of 3.6 g, calcium of 97.9 mg, magnesium of 70 mg, , And 1.0 mg of manganese. In particular, vitamin A and C are not found in other soybeans, only in soybean koji, and in vitamin B, soybean koji contains 4 to 5 times as much as other beans, and has been tested by RDA and Korea Food Research Institute.

Especially, the hemagglutinin which is isolated from soybean koji contains a large amount of protein called Concanavalin A, which has a detoxifying effect, antineoplastic activity and anticancer action. It has a strong inhibitory effect on the transformed cells formed by various kinds of carcinogens But also to suppress the toxicity to normal cells is known to have a bilateral action. It is also known to excel in purulent diseases such as sinusitis, ear infections and boils. Vitamin B 3, also called "niacin", is a substance that stimulates blood circulation, lowers blood pressure and decreases cholesterol, normalizes gastrointestinal function, strengthens skin function, prevents deterioration of memory, and is effective against headache, insomnia and stress Which is known as a recent research result, is attracting attention as a raw material for health functional foods.

Since 2000, various attempts have been made to produce soybean milk using soybean koji, and patent applications (Patent Document 1 and Patent Document 2) on methods for producing soybean milk using soybean koji have been made. It is very important to treat a unique flavor called bean curd in producing soy milk. In fact, in the process of producing soymilk, the micro-environment changes of the process may not control the fishy smell. In fact, consumers who are sensitive to the smell may become an opportunity to dislike soy milk.

Soybean fermentation is commonly known to be caused by the action of enzymes such as lipoxigenase. To reduce the action of the enzyme, methods of using heat treatment or using alkaline water as a production water have been used (Patent Document 3). Recently, methods for removing the fishy smell by manipulating the gene of the soybean itself have been studied.

However, when soybean oil is prepared from soybean, the problem of fishy smell is more serious than that of soybean milk as a normal soybean, and it is not easy to control fishy smell in the conventional manufacturing process. As a result, attempts to make soymilk with soy sauce have been carried out for a long time, but they are not popularized. Thus, as shown in Fig. 6, a method of producing soymilk in such a manner that a small amount of soybean is mixed with a large amount of common soybeans (soybean) is used instead of making soymilk with soybean paste alone (Patent Documents 1 and 2).

Patent Registration No. 10-0394584 (published on August 14, 2003) Published Japanese Patent Application No. 10-2001-0069031 (published on July 23, 2001) Open Patent Publication No. 10-2010-0084881 (Published on July 28, 2010)

It is an object of the present invention to provide soybean curd soybean milk made only from soybean curd soybean so as to remove the fishy characteristic of soybean curd without greatly impairing nutritional status of soybean curd and its preparation method.

The present invention relates to a method for producing soybean curd soybean milk so as to be able to be commercialized even if soybean curd itself is prepared without reducing soybean or the like by reducing intragastric fermented soybean oil itself. A low temperature aging process in which the soybean cakes are aged at a low temperature; Boiling the soybean koji; And a filtration step of pulverizing and filtering the soybean cocoons. In the low-temperature fermentation process of the soybean cocoons, the soybean cocoons are immersed in saline for 15 to 25 days. The low-temperature aging process is performed in a temperature range of 2 ° C or more and 5 ° C or less, and saline water has a saline concentration of 0.04% or more and 0.1% or less.

Further, the boiling process is performed by immersing the soybean paste which has undergone a low-temperature aging process in hot water having a temperature of 95 ° C to 100 ° C, and the filtration process is performed by filtering sludge mixed with soy milk using a sieve of 150-250 mesh .

In the method for producing soybean soya milk according to the present invention, soybean koji is subjected to a long-term low-temperature aging process in a state in which the soybean koji is immersed in saline water before boiling soybean koji, thereby reducing the specific fish flavor of soybean koji and improving the flavor of soybean milk, It makes possible the commercialization of soybean milk soybean oil which is difficult to commercialize.

Fig. 1 is a photograph showing soybean seeds in a raw material state.
FIG. 2 is a flowchart showing a method for producing soybean curd soybean milk according to the present invention.
FIG. 3 is a photograph showing the state of soybean cakes undergoing a low-temperature aging process.
FIG. 4 and FIG. 5 are graphs showing the results of the sensory test for evaluating the effect of the low temperature aging process.
6 is a flowchart showing a method for producing soybean curd soybean milk according to the prior art (patent document 1).

Hereinafter, the present invention will be described in detail with reference to specific examples of the present invention. It should be noted, however, that the scope of the present invention is not limited to the following embodiments, and that the scope of the present invention is not limited to the scope of the present invention It will be apparent to those skilled in the art that various modifications are possible within the scope of the present invention.

[Soybean milk production process]

FIG. 2 is a flow chart showing each step of the method for producing soybean curd soybean milk according to the present invention.

First, after the soybean flour washing step (S101), the washed soybean flour is matured at low temperature (S102). The soybean paste having been subjected to the low-temperature aging step (S102) for about 15 to 25 days is immersed in hot water at 95 to 100 DEG C for 5 to 15 minutes to boil (S103).

The simmered soybeans are pulverized in a pulverizer (S104), and wet pulverization is carried out with pulverizing soybean pulp along with an appropriate amount of water. When the above process is performed, the liquid soybean milk is mixed with the solid soybean oil. When the soybean milk is filtered through the sieve, the soybean milk is filtered (S105). Normally, sieves of 150 ~ 250 mesh are available.

The filtered soymilk is sterilized again at 100 to 105 ° C for 10 to 20 minutes (S106), and the sterilized soymilk is packaged in a pouch or pack (S107).

[Low temperature aging process]

Among the above processes, except for the low-temperature aging process (S102), the process is similar to that of general soybean milk (soybean milk produced from soybean). Therefore, the manufacturing environment such as temperature and humidity required in each process is not difficult It will be possible.

The low-temperature aging process (S102) is a process in which soybean koji is immersed in salt water (salt water) and aged at a low temperature for a long period of time. Generally, salinity is maintained at 0.04-0.1% in salt water at 2-5 ° C for 15-25 days . 3 (a) is a photograph showing the state of the fifth day of the low-temperature aging process, and FIG. 3 (b) is a photograph showing the state of the low-temperature aging process of the 25th day. The peanut shell was very thick compared with the general soybean, and it was confirmed that the peel was softened as it undergoes a low temperature ripening process.

Although soy beans (soybean, soybean) are called for a short time at ordinary temperature or high temperature in the conventional soybean milk production process, conventional soybean milk production process Can not be found. The inventor of the present invention has confirmed that the fermentation of soybean curd soybean milk can be removed to such an extent that commercialization of soybean curd soybean milk can be commercialized through such a low temperature fermentation (S102).

In the low temperature aging process (S102), if the salinity of salty water is lower than the above range (0.04 ~ 0.1%), the possibility of corruption of the soybean is drastically increased, and if it is higher than the above range, the inherent flavor of soy milk is deteriorated.

When the temperature range is lower than the above temperature range, damage to the soybean kernel tissue occurs and the quality of the soybean soybean milk is deteriorated. If the temperature is higher than the upper temperature range, The possibility of corruption increases during the aging process.

Furthermore, in relation to the ripening period (15 to 25 days), when the ripening period was shorter than the above period, the effect of removing the fish was not sufficient. If the ripening period is longer than the above period, .

[Sensory test to show effect of low temperature aging process]

The present inventors conducted sensory tests on 100 adults to determine to what extent the fermentation process of soybean milk (S102), which is newly introduced in the process of soybean milk production, can remove the fishy smell of soybean milk.

The soybean milk as a test sample was kept the same as the control parameters (period, salinity, temperature) of the low temperature aging process (S102).

For each sample, the degree of fishy smell was divided into 1 to 5 stages, and the tasting participants were selected from 1 (fishy fish not to be eaten) to 5 (no fishy fish at all). In fact, some people did not recognize the smell of soy milk at all, but the above values used an average value of 100 (rounded to two decimal places).

The preference is to judge the flavor separately from the fishy smell, and it is a numerical value selected from 1 ~ 5 by the degree of preference of the flavor (soymilk flavor, etc.) irrespective of whether or not the fish is present in the fishy smell. It means that the preference is high. Although it was used as a separate index from normal fish, the preference (flavor) itself would inevitably be reflected indirectly as a subjective standard (ie, preference was investigated separately from fishy fish, but fishy degree had some influence on preference I can not deny that I have to go crazy). However, since the two indicators are independently tested, preference scores will be lowered when the fishery score is lowered even though the fishery score is higher, while if the fishery score is higher, the preference score will be higher .

FIG. 4 is a graph showing the result of a sensory test performed on a sample obtained while varying the time of low-temperature aging (S102) while maintaining a state of 4 ° C, which is an optimum temperature in 0.08% of salt water, .

The low temperature maturation date was indicated as 0 day, and the soy milk which had not undergone the low temperature maturation (S102) was very low in terms of fishy smell and preference. As the fermentation process at low temperature (S102) was longer, the number of fishy indices increased gradually. In terms of preference, it was confirmed that the preference degree of the soybean curd decreased rapidly when the fishermen '

Therefore, the range of the low temperature aging period proposed in the present invention is determined within the range that does not harm the inherent flavor of soybean milk, while removing the smell of soybean milk based on the sensory test results presented above.

FIG. 5 shows the results of sensory evaluation with samples obtained while varying the salinity, while maintaining the temperature at 4 ° C, which is the optimum temperature during the low temperature aging process, and the low temperature aging period, 20 days. When the salinity was 0.04% or less, not only the degree of reduction of the fishy smell was low but also the sample was corroded. When the salinity exceeded 0.1%, the preference began to drop sharply. It seems that the low temperature ripening process itself is beginning to have a bad influence on the flavor of soybean paste.

Therefore, the salinity in the low temperature aging process according to the present invention is determined within the range that does not harm the original flavor of soybean milk while removing the smell of soybean milk based on the sensory test result presented above.

S101: Soybean washing step S102: Low temperature aging step
S103: boiling step S104: crushing step
S105: Filtration step S106: Sterilization step
S107: Packaging step

Claims (5)

The present invention relates to a method for producing soybean curd soybean milk,
A washing process for washing soybean curd;
A low temperature aging process in which the soybean cakes are aged at a low temperature;
Boiling the soybean koji; And
And a filtration step of pulverizing and filtering the soybean curd,
Wherein the soybean koji is aged for 15 to 25 days in a salt water immersed state in the process of low temperature aging the soybean koji.
[2] The method of claim 1, wherein the low-temperature aging process is performed at a temperature ranging from 2 [deg.] C to 5 [deg.] C.
The method of claim 1 or 2, wherein the brine has a salt concentration of 0.04% or more and 0.1% or less in the low temperature aging process.
[2] The method of claim 1, wherein the boiling process is performed by immersing soybean koji having undergone a low temperature aging process in hot water having a temperature of 95 ° C to 100 ° C,
Wherein the filtration process is performed by filtering sludge mixed with soybean milk using a sieve having a size of 150 to 250 mesh.
The soybean curd soybean milk produced by the method for manufacturing soybean soy milk according to claim 1 or 2.

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