KR20190110175A - method of making soybean snack and soybean snack using the same - Google Patents

Abstract

The present invention relates to a processed food for snacks using soybeans and a method for producing the same. Specifically, the present invention relates to a processed food for snacks using soybeans, which can be well received by children, the elderly who have poor digestion and people who have avoided soybeans by using soybeans which are an excellent protein source; and a method for producing the same. More particularly, the present invention relates to a processed food for snacks using soybeans, which improves digestion and absorption by softening the tissue while maintaining the inherent properties of soybeans, and has removed the intrinsic taste of soybeans, thereby being excellent in taste and nutrition and capable of being stored for a long time.

Description

Processed snack food using soybean and its manufacturing method {method of making soybean snack and soybean snack using the same}

The present invention relates to a snack foods using soybeans and a method of manufacturing the same, in particular, snacks using soybeans that are well received by children and elderly people who have avoided soybeans and soybeans using a good source of protein soybeans. It relates to processed foods and a method of manufacturing the same. More specifically, the present invention softens the tissues while maintaining the inherent properties of the beans to improve digestion and absorption, and eliminates the intrinsic fishy taste of beans, which is excellent in taste and nutrition and can be stored for a long time. It relates to processed foods and a method of manufacturing the same.

Soybean is a crop that has been around with Korean history and is said to have been cultivated about 5,000 years ago in Manchuria and the Korean peninsula. The cultivation began in earnest in Korea can be seen in the early Joseon Dynasty. Soybean refers to the seeds of plants belonging to the legumes in the plant taxonomic class, 650 genus, 18,000 species in the legumes, but only a small portion that humans use for food.

Dongbobom says that beans are good for kidney disease, detoxify all poisons, and activate blood circulation, and the herbaceous tree is known to urinate well. In particular, beans have a detoxification effect, strengthen the spleen and kidneys, and are effective for each disease, and the kidneys are weak for children with nocturnal enuresis, which is effective for tinnitus, and is said to be effective under the cold of women.

Of the annual consumption of 450,000 tons of edible beans in Korea, domestic production is 150,000 tons, with a self-sufficiency rate of 33%. 53% of the domestic food consumption of 450,000 tons is used for home or other purposes, 29% for tofu, 10% for soy milk, 7% for soy milk, and 1% for meju.

Beans grown in Korea are the most common soybeans called soybeans or soybeans, followed by herb beans called soybean sprouts. In addition, various varieties such as green beans, frosted soybeans, and soybeans are developed and grown.

In general, frost is a bean with black skin and blue inside and is harvested after frost around October. When soaked in water, it is soft and sugary, and is mixed with other grains to eat in rice or when making rice cakes. Oriental medicine (韓方) has long been paying attention to the effects of black beans, which is closely related to the prevention of aging. Black beans have a higher antioxidant effect to remove free radicals in the body than white beans, and the darker the color, the higher the antioxidant effect. Although it is not very high in vitamins, it is very rich in protein and vegetable fats, and it is also rich in vitamin B groups, particularly vitamin B ₁ and vitamin B ₂ and niacin, which are essential for the body's metabolism. It is also rich in soy protein called isoflavones, which acts similar to the female hormone estrogen.

Also, Buseoktae is a white bean, which is a unique variety in Korea, which was registered in 2015 as a national variety. In particular, Buseoktae is the most coarse soybean bean produced in Korea. In other words, 100 grains of Buseoktae are 40 g in weight and nearly all of the soybeans are about 25 g of soybeans. The appearance quality of seeds is very good, and it is a special product of Yeongju, Gyeongbuk, and can be grown in other regions without permission of Yeongju. none. Buseoktae is usually sown in late May to mid June and harvested in autumn.

Beans were ingested by boiling, pulverizing, or fermenting them due to the rigidity of their tissues and their inherent fishy taste and difficulty in digestion. Conventionally, fermented foods such as doenjang, cheonggukjang, chunjang, and tofu, Soy milk, soy flour, soybeans. However, fermented foods made from such soybeans require various processes such as fermentation and crushing of the product. Therefore, the soybean takes relatively long time in its manufacture, and its storage and / or intake is not easy due to its unique flavor. have. In addition, soy milk, soybeans, such as the unique taste of soybean remains so that people with a sense of rejection about soybeans could not easily consume.

In general, the development of processed snack foods using soybeans, which are excellent foods compared to meats in the field, is relatively low. In order to develop a processed snack food product using soybeans, sugar or seasoning liquid must be easily able to penetrate into the inside of the soybean, but since the surface texture of the soybean is dense, a pretreatment process to make the soybean surface surface sparse is essential.

Korean Patent Laid-Open Publication No. 10-2000-0034334 (2000. 06. 15.) includes: i) sorting beans, spraying and washing with water, and then immersing the beans at a certain pressure and temperature for a predetermined time. Performing a pressure cook process; Ii) drying the beans so that the moisture content of the beans is 10-20% after the pressure cooking process; Iii) performing the acupuncture process while raising the dried beans from the 20 Brix sugars to the 40 Brix sugars sequentially after the step; And iii) after performing the acupuncture step in the step, washing the sugar solution on the surface with sterilized water and drying it until the water activity is 0.8 and packaging the product. Is disclosed.

In addition, the Republic of Korea Patent Publication No. 10-2011-0118329 (October 31, 2011) fermented black soybeans using Lactobacillus plantarum strains or Bacillus Subtilis strains as microorganisms to increase the absorption rate of bioactive substances contained in soybeans, By controlling fermentation strains and fermentation conditions, the effect of fermentation is enhanced, and by applying a sugar immersion process, the conditions are set so that the outer skin of black beans is not peeled off. The manufacturing method of is disclosed.

However, the above-mentioned conventional techniques are mostly merely sugar soaked products using soybeans, and simple sugar soaked products using such conventional soybeans have low absorption rate of active ingredients of soybeans, remain with fishy taste, and various allergens. They remain and cause side effects such as allergies, diarrhea, and also has the problem that long-term preservation is impossible.

The present invention has been invented to solve the above problems, the pre-processing process so that the acupuncture process can be performed quickly and smoothly in beans, processed food for snacks using soybeans excellent in taste and nutrition and long-term preservation The purpose is to provide a method of manufacturing. However, these problems are exemplary, and the scope of the present invention is not limited thereby.

Method for producing a snack food processed food using soybean of the present invention for solving the above problem is to screening and washing step ⅰ) screening and washing the beans (S 10); Ii) a soaking step (S 20) called soybean, which passed through the sorting and washing step (S 10); Iii) a first pressurized steaming step (S 30) of removing the water from the surface of the soybean after the soaking step (S 20), and then boiling the beans for a predetermined time at a predetermined temperature; Iii) a first drying step (S 40) of drying the boiled beans in the first pressure cooker step (S 30); Iii) a sugar dipping step (S 50) of performing a sugar dipping step by immersing the beans dried in the first drying step (S 40) in a sugar solution; Iii) a second drying step (S 60) of drying the beans undergoing the acupuncture process in the acupuncture step (S 50); Ⅶ) sprinkling sprinkling step on the dried beans in the second drying step (S 60) (S 70); Characterized in that it comprises a. In addition, between the secondary drying step (S 60) and the sprinkling step (S 70), the secondary pressure cooker step (S 61) to re-boiled beans stored for a long time at a predetermined temperature for a predetermined time; and the secondary pressurization Steaming step (S 61); tertiary drying step of drying the soybean (S 62); further includes, including the coating step (S 63) for coating the gelling agent before the sprinkling step (S 70) Characterized in that.

And the gelling agent is one or more selected from the group comprising agar, gelatin, pectin, collagen, alginate, carrageenan and guar gum, the soybean is either one of pumice or frost, the first drying step (S 40) And the second drying step (S 60) and the third drying step (S 62) is carried out for 6 hours using a hot air of 50 ℃, the moisture content of the beans dried through each drying step is 10 ~ 12% It is characterized by that.

In addition, the sugar solution in the sugar acupuncture step (S 50) is a mixture of 50% by weight of sugar and 50% by weight of water to boil for 30 minutes and then used to cool to room temperature, acupuncture step (S 50) is carried out for 12 hours, The garnish is at least one selected from the group consisting of sugar powder, matsutake powder and ginseng powder, the garnish is characterized in that it comprises 30 to 40% by weight relative to the weight of soybean.

And the first pressure increase step (S 30) and the second pressure increase step (S 61) is a pressure increase for 15 minutes to 30 minutes at a temperature of 120 ~ 130 ℃, respectively, the soaking step (S 20) is 12 hours Characterized in that during the process.

Snacks processed foods using soybean of the present invention is characterized in that it is prepared through the manufacturing method of snacks processed foods using the same beans.

Snack processed foods using soybeans prepared by the present invention can be penetrated into the soybeans quickly and smoothly through the pre-treatment process so that sugar can penetrate well, and people who have avoided soybeans and those with poor digestibility It has the effect of improving the utilization of soybeans by preparing a soybean processed food products that can be popular. In particular, processed foods using soybeans according to the present invention can improve the nutrition and palatability and at the same time maintain the taste and nutrition without destroying the nutritional ingredients and can be stored for a long time. Therefore, it can be widely applied as a substitute for a leisure person and a patient or a meal for emergencies that enjoy fishing, hiking, travel, and the like. In particular, processed snack foods using soybeans according to the present invention has a variety of therapeutic effects such as lowering blood pressure, preventing arteriosclerosis, lowering the cholesterol content in the blood when steadily ingested.

1 is a block diagram of a method for producing a snack foods processed using soybeans according to the present invention.

Hereinafter, an experimental example of the present invention with reference to the accompanying drawings in detail as follows. However, the present invention is not limited to the experimental examples disclosed below, but may be embodied in various different forms. The following experimental examples make the disclosure of the present invention complete and the scope of the invention to those skilled in the art. It is provided to inform you completely. In addition, the components may be exaggerated or reduced in size in the drawings for convenience of description.

The present invention for performing the above object, iii) washing step of selecting and washing the beans (S 10); Ii) soaking the soybean washed in the washing step (S 10) called water (S 20); Iii) a first pressurized steaming step (S 30) of removing the water from the surface of the soybean after the soaking step (S 20), and then boiling the beans for a predetermined time at a predetermined temperature; Iii) a first drying step (S 40) of drying the boiled beans in the first pressure cooker step (S 30); Iii) a sugar dipping step (S 50) of performing a sugar dipping step by immersing the beans dried in the first drying step (S 40) in a sugar solution; Iii) a second drying step (S 60) of drying the beans undergoing the acupuncture process in the acupuncture step (S 50); Ⅶ) sprinkling sprinkling step on the dried beans in the second drying step (S 60) (S 70); Through the manufacturing method of the processed snack food products using soybeans, including a quick and smooth acupuncture process, soybeans can be preserved for a long time, can produce a snack foods using soybeans with excellent taste and nutrition .

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. 1 is a block diagram showing a manufacturing process of the processed snack foods using soybeans according to the present invention.

Screening and washing step (S 10)

Method for producing a snack food product using the beans according to the present invention is subjected to the screening and washing step (S 10) of spraying and washing the water in order to screen the beans and minimize the damage of the soybeans as shown in FIG. . The sorting and washing step (S 10) is a step of selecting only the faithful beans, washing and discharging residual pesticide components and foreign substances remaining in the beans.

The beans used in the present invention are not particularly limited, but Seoritae and Seoktae which are black beans widely grown in Korea are preferred.

Soaking stage  (S 20)

Beans that passed through the screening and washing step (S 10) performs a soaking step (S 20) called water for about 12 hours. In general, since soybeans have a dense surface structure, it is difficult to infiltrate the sugar solution in a subsequent acupuncture process. Therefore, in order to soften the surface texture of the soybean to facilitate the penetration of sugar solution in the sugar acupuncture process, the soybean is called water for a predetermined time (S 20).

1st pressure increase stage (S 30)

The soybean so completely called through the soaking step (S 20) removes water from the surface in a conventional manner, and performs the first pressurized steaming step (S 30) of boiling the beans at a predetermined pressure and temperature. As described above, the first pressure cooker step (S 30) to boil the beans is preferably carried out for 30 minutes at a temperature of 121 ℃.

Therefore, in the present invention, it is preferable to perform the first pressure increase step (S 30) so that the dense tissue on the surface of the bean is softened to a large extent in order to allow the penetration of sugars quickly and easily in the acupuncture process step (S 50).

1st drying step (S 40)

In addition, since the beans have a very high initial moisture content of 25 to 30%, the first drying step of drying the beans firstly so that the moisture content of the beans becomes 10 to 12% after the first pressurized steaming step (S 30). (S 40), the first drying step (S 40) is to dry the beans for 6 hours using a hot air of 50 ℃. In the case of hot air drying, there is an advantage that labor is greatly reduced and drying time is short, but a difference in the drying speed of beans may occur due to the large difference in wind speed depending on the location of the beans in the dryer. Therefore, due to the difference in the drying speed during the hot air drying of the soybeans in the first drying step (S 40), some non-uniformity of the soybeans may not be sufficiently dried. Therefore, it is necessary to be careful to dry evenly at a relatively low temperature of 50 ℃ by drying for a sufficient time. The drying process of soybeans is to lower the moisture to 10 ~ 12% optimally so that sugar can penetrate smoothly into the soybeans during the subsequent sugar acupuncture process. As described above, when the moisture content of the beans is 10 to 12%, sugar infiltration is smoothly penetrated from the surface of the beans in the acupuncture process, so that the acupuncture process can be performed quickly and easily.

Dangling Process Step  (S 50)

When the soybean is dried to have a water content of 10 to 12% through the first drying step (S 40), the acupuncture process step (S 50) is performed. In the present invention, the sugar solution used in the sugar acupuncture step (S 50) is preferably a mixture of 50% by weight of sugar and 50% by weight of water to boil for 30 minutes and then cooled to room temperature. At this time, when the amount of sugar mixed with water exceeds 50% by weight, the sweetness of the beans becomes too strong, if less than 50% by weight of the final product does not fit well. That is, 50% by weight of sugar and 50% by weight of water are mixed and boiled for 30 minutes, and then cooled to room temperature to obtain a sugar solution having a sugar content of 50 Brix. As described above, the 50 Brix sugar solution penetrates into the inside of the beans. It is the easiest. In other words, if the sugar content of the sugar solution is more than 50 Brix, the sugar saturation problem, the sugar crystals are produced when the sugar solution is produced, the liquid state does not become a liquid phase, and if less than 50 Brix, the sugar content of the beans in the final product It lowers and tastes bad.

In addition, the temperature of the sugar solution in the sugar acupuncture step (S 50) is most preferably a temperature of 60 ~ 70 ℃, the acupuncture time is preferably 12 hours. When the temperature of the sugar solution is less than 60 ℃ sugar content of the sugar solution to be soaked in soybean is lowered, if the temperature exceeds 70 ℃ the color of the soybean shows a tendency to weaken the hardness. In addition, in the case of processed food for snacks using soybean of the present invention is excellent in taste and nutrition when performing acupuncture for 12 hours. Therefore, the acupuncture step (S 50) is most preferably carried out for 12 hours in a sugar solution of 60 ~ 70 ℃.

After performing the acupuncture process step (S 50), the sugar solution of a degree suitable for the processed snack foods using beans is finally penetrated, and the processed food for snacks using the beans having the highest preference, the most suitable taste and the softest texture. This can be completed.

Second drying step (S 60)

After the acupuncture step (S 50) as described above is subjected to a secondary drying step (S 60) of hot air drying for 6 hours using hot air at 50 ℃. Through the secondary drying step (S 60) proceeds to dry so that the moisture content of the soybean passed through the acupuncture process to 10 ~ 12%.

Beans passed through the secondary drying step (S 60) as described above is then ingested or sprinkled with garnish immediately or stored for a long time.

Garnishing stage  (S 70)

First, the case of immediately ingesting, as shown in FIG. 1 is subjected to a sprinkling step (S 70) to sprinkle the garnish as the last process after the second drying step (S 60). The garnish refers to the food sprinkled or placed on the food for the purpose of beautifully decorating the food and appetizing, in the present invention, it is preferable to use at least one garnish selected from the group consisting of sugar powder, pine mushroom powder and ginseng powder powder Do. The sugar powder refers to a very fine powder of pure refined sugar, and mainly sprinkled on the surface of fresh cream cakes, pastries, pies, confections, and the like for decoration purposes. The pine mushroom powder is made of crushed raw mushrooms or frozen pine mushrooms, which are added to soups, milk, yoples, juices, etc. In addition, ginseng powder is mainly used as a functional food material for improving immunity and fatigue recovery. use. In the present invention, the sugar powder, matsutake powder and ginseng powder powder are used as garnish, and it is preferable to use at least one selected from the group consisting of the sugar powder, matsutake powder and ginseng powder powder.

The garnish in the garnishing step (s 70) is most preferably sprinkled with 30 to 40% by weight relative to the weight of the bean. Since the garnish visually beautiful food, sprinkled with 30 to 40% by weight relative to the weight of soybeans soybean snack of the present invention will look most delicious visually.

By going through the famous sprinkling step (S 70) as described above is the production of the processed product for snacks using the beans of the present invention is completed, which can be immediately consumed as a snack.

Second pressure increase stage (S 61) and third drying stage (S 62)

In addition, in the case of long-term storage of the soybean after the second drying step (S 60), as shown in Figure 1, the secondary pressure increase step (S 61) and the third drying step (S 62) selectively do. That is, in order to ingest the beans after the second drying step (S 60) for a long period of time, the first and second soybean steaming step (S 61) and the third drying step (S 62) further go through the first and soybeans again. The same texture can be given.

That is, the beans stored for a long time after the second drying step (S 60) is subjected to a second pressure cooker step (S 61) to boil the beans at a predetermined pressure and temperature through a second pressure cooker step (S 61) before ingesting. do. The secondary pressure cooker step (S 61) is preferably carried out for 30 minutes at a temperature of 121 ℃ the same as the first pressure cooker step (S30). Long-term storage through the second pressure cooker step (S 61) can be restored to the moist and crispy texture as the first time the soybean texture is dropped.

Beans passed through the secondary pressure increase step (S 61) as described above is then subjected to the third drying step (S 62). The third drying step (S 62) is preferably dried for 6 hours using hot air at 50 ℃ the same as the first drying step (S 40) and the second drying step (S 60).

The soybean after the third drying step (S 62) is subjected to a sprinkling step (S 70) to sprinkle the garnish as the last process. As described above, the garnish is preferably used at least one selected from the group consisting of sugar powder, matsutake powder and ginseng powder powder. By going through the sprinkling step (S 70) as described above, the long-term stored soybean of the present invention also recovers the taste and nutrition is completed the production of snacks processed products using soybeans, it is possible to eat as a snack.

Coating step (S 63)

In addition, as shown in FIG. 1, in the present invention, a coating step (S 63) for coating a gelling agent may be optionally added before the sprinkling step (S 70) to add flavor and flavor to the beans. That is, by coating and drying the gelling agent in the soybean after the second drying step (S60) or the third drying step (S62) it can be imparted to the appropriate functionality that the gelling agent has. The gelling agent is a hydrophilic colloid capable of forming a gel, and is widely used in food industry, manufacturing, processing, cooking, and the like. It is mainly used to give fluidity such as fixing fluidity, shape, or improving texture in the manufacture of foods to give a smooth texture, or fluctuation. As the gelling agent, agar, gelatin, pectin, collagen, alginate, carrageenan, guar gum and the like are used, but in the present invention, the gelling agent is preferably agar or gelatin. In addition, other gelling agents such as isomaltooligosaccharide solution or mixture of white sugar and ionic syrup, salt, onion powder, garlic powder, ginger powder, green powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning, yeast extract powder, etc. The mixture is coated on the beans. Through the coating process (S 63) can improve the storage and storage of beans. Through the coating process as described above, it becomes possible to manufacture a processed snack product using soybeans with improved taste and flavor.

Although the present invention has been described with reference to the experimental examples shown in the drawings, this is merely exemplary, and those skilled in the art will understand that various modifications and equivalent other experimental examples are possible therefrom. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.

Claims (11)

Iii) screening and washing step of selecting and washing the beans (S 10);
Ii) a soaking step (S 20) called soybean, which passed through the sorting and washing step (S 10);
Iii) a first pressurized steaming step (S 30) of removing the water from the surface of the soybean after the soaking step (S 20), and then boiling the beans for a predetermined time at a predetermined temperature;
Iii) a first drying step (S 40) of drying the boiled beans in the first pressure cooker step (S 30);
Iii) a sugar dipping step (S 50) of performing a sugar dipping step by immersing the beans dried in the first drying step (S 40) in a sugar solution;
Iii) a second drying step (S 60) of drying the beans undergoing the acupuncture process in the acupuncture step (S 50);
Ⅶ) sprinkling sprinkling step on the dried beans in the second drying step (S 60) (S 70); Method for producing a snack food products using soybean containing a
The method according to claim 1,
Between the secondary drying step (S 60) and the sprinkling step (S 70), the secondary pressure cooker step (S 61) to re-boiled beans stored for a long time at a predetermined temperature for a predetermined time; and the secondary pressure cooker Step (S 61); tertiary drying step of drying the soybeans (S 62); manufacturing method of the processed snack food products using soybeans further comprising
The method according to claim 2,
Method of producing a processed snack food product using a soybean, characterized in that it comprises a coating step (S 63) of coating the gelling agent before the sprinkling step (S 70).
The method according to claim 3,
The gelling agent is a method for producing a snack product using soybeans, characterized in that at least one selected from the group comprising agar, gelatin, pectin, collagen, alginate, carrageenan and guar gum.
The method according to claim 1,
The soybean is a method of producing a processed snack food using soybeans, characterized in that any one of seokseoktae or frosttae
The method according to claim 2,
The first drying step (S 40), the second drying step (S 60) and the third drying step (S 62) is carried out for 6 hours using a hot air of 50 ℃, dried through each drying step Soybean water content is 10 ~ 12% of the manufacturing method of processed snack food products using soybeans, characterized in that
The method according to claim 1,
In the sugar acupuncture step (S 50), the sugar solution is mixed with 50% by weight of sugar and 50% by weight of water to boil for 30 minutes and then cooled to room temperature, the sugar acupuncture step (S 50) is characterized in that for 12 hours Method of processed snack food products using soybeans
The method according to claim 1,
The garnish is a method for producing a processed snack food products using soybeans, characterized in that it comprises at least one selected from the group consisting of sugar powder, pine mushroom powder and ginseng powder powder
The method according to claim 8,
The garnish is a method for producing a snack product using soybeans, characterized in that contained in 30 to 40% by weight relative to the weight of the beans
The method according to claim 1,
The soaking step (S 20) is a manufacturing method of the processed snack food products using soybeans, characterized in that proceed for 12 hours
Processed snack food products using soybean prepared by any one of claims 1 to 10

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