KR20190116000A - Freezed and dryed Food block and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a freeze-vacuum dried food block using soy milk and a method for producing the same. More specifically, the present invention relates to a food block which is rapidly frozen and vacuum-dried, wherein the food block comprises soy milk, lactose, reduced sugar, starch, and agar. The freeze-vacuum dried food block and the method for producing the same using soy milk according to the present invention have no unique smell of soy milk, have excellent functionality and nutrition, and can be ingested easily. In addition, the texture is excellent, and the food block can help health enhancement of consumers.

Description

Freeze-vacuum dried food block and manufacturing method using soymilk

The present invention relates to a freeze-vacuum dried food block using soymilk and a method for manufacturing the same, and more particularly to a freeze-vacuum dried food block using soy milk improved in functionality, functionality, preservation, and ease of ingestion, and a method for producing the same. It is about.

Soybean is originated from ancient Manchuria, and contains more than 40% of high quality protein, and has been a major source of protein in Korea, China and Japan for centuries. In addition, soybeans contain nutrients such as iron, unsaturated fatty acids, and niacin, as well as isoflavones, phyticacids, phytosterols, and saponins that exhibit functionalities such as anticancer, antibacterial, and antioxidant properties. ), Dietary fiber and other bioactive substances are also included. For this reason, soybean milk products, such as soy milk, are receiving more attention. In 1999, the US FDA approved a functional expression that soy protein may reduce the risk of cardiovascular disease.

Soy milk is a representative soybean processed food extracted from soybeans and processed into a beverage form.It has a high content of water-soluble protein and unsaturated fatty acid and high amino acid content such as lysine, which makes it possible to supplement nutritional ingredients that are easily deficient due to grain-based eating habits. It has been widely consumed, and consumption is increasing in recent years in conjunction with a health-conscious social atmosphere. According to the results of the domestic soymilk market trend survey, the amount increased to KRW 330 billion in 2010. As a result, the soymilk and calcium, fruit juice, isoflavones and nucleotides using black beans, green tea, and black sesame have excellent nutrition and taste. Various soy milk products are added to enhance the functionality.

However, soymilk has inhibitors to market growth such as soybean fish and stability of products produced by lipoxygenase acting on unsaturated fatty acids.

Korean Patent Laid-Open No. 10-2018-0007530 proposes a soymilk production method that can reduce soybean fishy smell and increase preservation by adding one or more extracts of rosemary leaf extract mountain yarrow leaf extract to soy milk.

In addition, Republic of Korea Patent No. 10-1247216 proposed a method for producing soymilk that can improve the taste and texture by repeating the heating and cooling of the soymilk material.

However, there is no way in the prior literature to reduce soy fishy smell and increase the preservation through soy milk food in the form of blocks.

KR 10-2018-0007530 A KR 10-1247216 B1

 J Agric Food Chem 60: 6045-6055, 2012; Acta Biol Cracov Bot 49: 61-68, 2007  Korea Soybean Digest 19: 8-18, 2002; Korea Soybean Digest 11: 23-31, 1994  Korean J Food Sci Technol 34: 96-102, 2002

Therefore, an object of the present invention is to rapidly freeze and vacuum-dried soy milk to produce a food block, soybean food to remove the fishy smell, so as to improve the functionality, as well as to improve the ease of ingestion and texture and preservation There is.

Another object of the present invention is to improve the sensory functionality, functionality and nutrition by preparing a food block, such as seven berry concentrate with soy milk.

Freeze-vacuum dried food block using the soy milk of the present invention for achieving the above object is a fast freezing and vacuum dried food block, the food block is characterized in that it comprises soy milk, lactose, reduced sugar, starch and agar. do.

The food block further comprises a berry concentrate, soy flour and emulsifier, the berry concentrate is characterized in that the concentrate of the blackberry, black currant, blueberry, strawberry, raspberry, cranberry and acai berry.

The food block is characterized in that it further comprises one or more of soy flour, green tea powder, milk calcium, fruit concentrate and fruit puree.

And the manufacturing method of the food block according to the present invention, (a) mixing soy milk and agar, and then dissolving, (b) mixing soy milk and starch, and then gelatinizing, (c) the dissolved Mixing the lysate, the luxuriously purified hoax, lactose and reduced sweet sugar, (d) forming the mixed mixture in the form of a block, and (e) forming the molded block at -50 to -30 ° C. Rapid freezing for 12 to 20 hours, and (f) drying the frozen block at 0.1 to 0.3 torr for 15 to 36 hours.

Before the step (a), further comprising the step of mixing and emulsifying the berry concentrate and the emulsifier, in the step (c), the emulsified berry concentrate and soy flour further mixed, wherein the berry concentrate is blackberry, black It is characterized by a concentrate of currant, blueberry, strawberry, raspberry, cranberry and acai berry.

In the step (c), one or more of the soy flour, green tea powder, milk calcium, fruit concentrate and fruit puree, wherein the fruit concentrate and fruit puree is characterized in that the emulsion emulsified with an emulsifier.

The amount of each ingredient is 1 to 10% by weight lactose, 1 to 5% by weight reduced rice, 1 to 5% by weight starch, 0.01 to 0.2% by weight agar, 1 to 10% by weight berry concentrate, 0.01 to 0.05% by weight emulsifier, soy flour 1 ~ 5% by weight and the remaining amount of soy milk.

Freeze-vacuum dried food block and a manufacturing method using soy milk according to the present invention, as well as the unique odor of soy milk, as well as excellent overall sensory and nutritional properties, there is an advantage that easy intake. In addition, the texture is excellent, there is an advantage that helps to increase the health of the intake through these food blocks.

1 is a manufacturing process of the frozen vacuum dried food block according to the present invention.

Hereinafter, with reference to the accompanying drawings the present invention will be described in detail.

The food block according to the present invention uses soy milk, and the soy milk is a representative soybean processed food extracted from soybean and processed into a beverage form. The soy milk has been widely consumed since ancient times because it has a high content of water soluble protein and unsaturated fatty acid and high amino acid content such as lysine, which can be easily supplemented with grain-oriented eating habits. However, such a soy milk has a distinctive smell soybean has a disadvantage of poor taste.

Therefore, the present invention by processing the soybeans in the form of a food block, to remove the unique fishy smell, soybeans not only increase the sensory taste, but also improve the texture and nutrition, and improve the preservation.

In detail, the food block of the present invention is a fast freezing and vacuum dried food block, characterized in that it comprises soy milk, lactose, reduced sugar, starch and agar. That is, the food block of the present invention comprises soy milk, lactose, reduced sweetened sugar, starch and agar, and is prepared by mixing, molding, rapid freezing and vacuum drying the above ingredients.

First, as described above, soy milk is extracted soybean and processed in the form of a drink, any of commercially available products can be used. In addition, it is obvious that it is also possible to manufacture and use soymilk using soybean through a known soymilk manufacturing method.

The lactose is a disaccharide obtained by glycosidic binding of one molecule of D-glucose and one molecule of D-galactose. The lactose is a component that enhances the functionality of the food block by adding a savory and sweet taste of the food block.

The reduced sugar is a component that lowers the sugar content while maintaining the physical properties of the sugar, is used to reduce the sweetness while improving the texture, texture. As the reduced sweetener, one or more kinds of trehalose, maltose and vanilla sugar can be used.

The starch and agar are excipients for the formation of food blocks, and are responsible for bone formation during block formation. The type of starch is not limited, but it is preferable to use tapioca starch in consideration of flavor, calories and the like of the overall food block.

That is, the food block of the present invention is a fast freezing and vacuum drying after mixing the above components, the production method will be described again below. At this time, the mixing ratio of each material is preferably 1 to 10% by weight lactose, 1 to 5% by weight reduced rice, 1 to 5% by weight starch, 0.01 to 0.2% by weight agar and the remaining amount of soy milk.

In addition, the food block of the present invention may further include a berry concentrate, soy flour and emulsifier.

The food block of the present invention further includes the berry concentrate and soy flour, thereby maximizing taste, texture and nutrition. At this time, the emulsifier is used to prevent the coagulum produced by the reaction of the acid and the protein when mixing the berry concentrate and soy milk, by emulsifying the berry concentrate with the emulsifier, to prevent the formation of such coagulum. As the emulsifier, polysorbate or the like can be used.

The berry concentrate is most preferably to use a concentration of seven berry, that is, blackberry, black currant, blueberry, strawberry, raspberry, cranberry and acai berry, maximizing nutritional and health-promoting effect when using the concentrated concentration of seven berry Because it becomes.

Blackcurrant of the seven berry (Blackcurrant) is a grape-based fruit mainly produced in New Zealand, the content of vitamin C, anthocyanin and polyphenols are much higher than other berry. In addition, the antioxidant power is much higher than the blueberry is a very good fruit for health food. The blueberry (blueberry) contains a lot of antioxidants to lower cholesterol, helps prevent aging and the health of blood vessels. It also helps improve vision and memory. The cranberry (Cranberry), like other berries, is rich in vitamin C is good for cold prevention. The acaiberry (Acaiberry) contains anthocyanin six times the blueberry, 33 times compared to red grapes. The blackberry (blackerry) is rich in vitamin C, excellent antiviral effect and helps to boost immunity. The raspberry (Raspberry) is rich in vitamin C and manganese, and strengthens capillaries and helps blood circulation, the strawberry (Strawberry) contains a large amount of vitamin C.

In the present invention, when using the concentrate of the seven berry, the amount of use between each berry is not limited, and all can be used in the same amount. In addition, the method of preparing the berry concentrate is known in the art belongs to the field of juice and mixed with each berry, it is enough to concentrate the reduced pressure, it is natural that it is also possible to purchase and use a commercially available product. .

The soy flour is for improving the organoleptic texture, taste, and the like, and is made by pulverizing soybean, the particle size of which is about 100 to 300 mesh.

At this time, the blending ratio of each material is 1 ~ 10% by weight lactose, 1 ~ 5% by weight, 1 ~ 5% by weight starch, 0.01 ~ 0.2% by weight agar, 1-10% by weight of berry concentrate, considering the taste, texture, etc. %, 0.01-0.05 weight of emulsifier, 1-5 weight% of soy flour, and remainder soymilk are preferable.

In addition, the food block may further include at least one of soy flour, green tea powder, milk calcium, fruit concentrate and fruit puree.

The soy flour is, as described above, for improving the texture and functionality, it may be included in the range of 1 to 5% by weight.

The green tea powder is to improve the functional and nutritional properties of the food block, and to maximize the preservation, the particle size is enough about 100 ~ 300mesh. The green tea powder may be included in the range of 0.1 to 0.5% by weight.

The milk calcium is also to impart insufficient nutrition of the food block, it may be included in the range of 0.01 to 0.05% by weight.

In addition, the fruit concentrate obtained by concentrating the fruit juice and fruit puree filtered by grinding the fruit may also be used in the range of 1 to 10% by weight can be used to improve nutrition, flavor and the like.

The food block as described above has the advantage of being excellent in texture, organoleptic, nutritious, and easy to ingest without any fishy odor unique to soy milk. In addition, there is an advantage that long-term storage and distribution is possible.

In addition, the food block of the present invention may be ingested as it is, or may be ingested in the form of cereal, and the method of ingestion is not limited.

Hereinafter, a method of manufacturing a food block according to the present invention will be described in detail with reference to FIG. 1.

Method for producing a food block according to the present invention, as shown in Figure 1, (a) after mixing soy milk and agar, (b) mixing soy milk and starch, and then (c) Mixing the dissolved lysate, the luxuriously purified hoax, lactose and reduced sweet sugar, (d) forming the mixed mixture in the form of a block, and (e) forming the molded block at -50 to-. Rapid freezing at 30 ° C. for 12-20 hours, and (f) drying the frozen block at 0.1-0.3torr for 15-36 hours.

(a) mixing soymilk and agar, followed by dissolving

First, soy milk and agar are mixed and then dissolved at 90 to 100 ° C.

This step is to increase the formability of the block by imparting viscosity to the mixture. At this time, the soy milk is used only 30 ~ 70%, not using the entire amount, the remaining amount is used when mixing the starch.

(b) after mixing soymilk and starch, Luxurious  step

Next, after mixing soymilk and starch, it gelatinizes at 70-80 degreeC and gives viscosity. At this time, the soy milk is the remainder except the amount used when mixing the agar as described above.

This step is also to increase the moldability of the mixture.

(c) the dissolved Melt , remind Luxury A freight , Lactose and Reduced sugar  Mixing step.

Next, the dissolved lysate and the above-mentioned luxury hoax are mixed, and lactose and reduced sweetened sugar are mixed thereto. Also, if any other additives are mixed together at this stage.

(d) molding the mixed mixture into a block form.

Next, the mixed mixture is molded into blocks. At this time, the size of the mold is not limited.

(e) above Molded  Rapid freezing of the block at -50 to -30 ° C for 12 to 20 hours.

And the molded block is rapidly frozen for 12 to 20 hours at -50 ~ -30 ℃.

(f) 0.1 to the frozen block At 0.3torr  15 to 36 hours drying stage

Next, the frozen block is dried at 0.1 to 0.3 torr for 15 to 36 hours to complete the manufacture of the block.

Since the food block prepared as described above is fast frozen and vacuum dried, the preservation is excellent, there is no fishy smell of soy milk, and the flavor and texture are excellent.

Here, the amount of each material is preferably 1 to 10% by weight, 1 to 5% by weight, 1 to 5% by weight, 1 to 5% by weight, 0.01 to 0.2% by weight of agar and the remaining amount of soy milk, as described above.

On the other hand, prior to the molding, it is natural that the mixture can be heated and sterilized for 10 to 20 minutes at 80 ~ 90 ℃, after cooling to about 40 ~ 30 ℃ can be molded.

In addition, before the step (a), further comprising the step of mixing and emulsifying the berry concentrate and the emulsifier, in the step (c), the emulsified berry concentrate and soy flour may be further mixed.

Here, the berry concentrate is to maximize the flavor and nutrition of the food block, because it has been fully described in the food block portion above, a detailed description thereof will be omitted. The berry concentrate is used after emulsifying with an emulsifier in order to prevent the coagulum is formed when mixing with soy milk.

In addition, the soy flour also improves the texture and flavor of the overall food block.

As described above, when the berry concentrate, emulsifier and soy flour are further mixed, the amount of each material is 1 to 10% by weight lactose, 1 to 5% by weight of reduced rice, 1 to 5% by weight starch, 0.01 to 0.2% by weight agar, Berry concentrate is preferably 1 to 10% by weight, emulsifier 0.01 to 0.05%, soy flour 1 to 5% by weight and the remaining amount of soy milk.

In addition, in the step (c), one or more of soy flour, green tea powder, milk calcium, fruit concentrate and fruit puree may be further mixed. At this time, each material may be used in the range of 1 to 5% by weight of soy flour, 0.1 to 0.5% by weight of green tea powder, 0.01 to 0.01% by weight of milk calcium, 1 to 10% by weight of fruit concentrate, 1 to 10% by weight of fruit puree, As the fruit concentrate and the fruit puree, it is preferable to use an emulsion emulsified with an emulsifier to prevent the formation of coagulum. At this time, the emulsifier is sufficient to emulsify the mixture with fruit concentrate or fruit puree 100: 0.1 ~ 1.

Hereinafter, the present invention will be described in detail through examples.

(Example 1)

As a mixing ratio as shown in Table 1 below, agar was mixed with soymilk corresponding to about 50% of the blending amount and dissolved at 95 ° C. for 3 minutes. And tapioca starch was mixed with the rest of the soy milk and then gelatinized at 75 ° C. for 20 minutes. Next, the dissolved solution, the gelatinized luxury liquid, lactose, and reduced sweetened sugar were mixed, molded into a block of the size of 9mm × 9mm × 12mm, and rapidly frozen at −40 ° C. for 12 hours, and then 0.2 Dry at torr for 24 hours.

(Example 2)

Except for mixing 2.4% by weight of soybean powder in the mixing process, it was carried out in the same manner as in Example 1.

(Example 3)

After emulsifying the berry concentrate with polysorbate, the emulsion was further mixed in the mixing process, and was carried out in the same manner as in Example 2 except that the mixing ratio was as shown in Table 1 below. At this time, the berry concentrate was used as seven berry concentrate (black currant, blueberry, cranberry, acai berry, blackberry, raspberry, strawberry mixed in the same amount, the juice was concentrated in a juice extract and concentrated in vacuo).

(Example 4)

Soy flour, green tea powder, and milk calcium were mixed in the same manner as in Example 1, except that they were mixed.

Compounding ratio of the examples (% by weight) division Example 1 Example 2 Example 3 Example 4 Lactose 6.3 6.3 7 6.3 mortgage 1.6 1.6 3 1.6 Tapioca Starch 3.1 3.1 2.5 3.1 Agar 0.1 0.1 0.15 0.1 Soy flour - 2.4 2.3 2.4 Berry Concentrate - - 4 - Emulsifier - - 0.03 - Green Tea Powder - - - 0.2 Milk calcium - - - 0.02 soy milk to 100 to 100 to 100 to 100

(Comparative Example 1)

Commercially available tofu was cut to a size of 9 mm x 9 mm x 12 mm, rapidly frozen at -40 ° C for 12 hours, and then dried at 0.2 torr for 24 hours.

(Test Example 1)

The functionalities of the Examples and Comparative Example 1 were evaluated.

The sensory evaluation of the sensory evaluation was carried out to 20 experienced sensory personnel in terms of taste, texture and overall preference. All samples were presented on white paper with a diameter of 10 cm and evaluated. The evaluation items for each treatment group were very good (5 points), good (4 points), moderate (3 points), poor (2 points), very poor. Evaluation was performed by the 5-point scale method of (1 point). And the results are shown in Table 2 below as the average value for 20 people.

Test Example 1 Results division flavor Organization Overall preference Example 1 3.7 4.0 3.8 Example 2 3.9 4.1 4.0 Example 3 4.6 4.5 4.5 Example 4 4.3 4.3 4.3 Comparative Example 1 1.7 2.1 2.0

As can be seen in Table 2, the embodiments of the present invention was confirmed to be excellent in both taste and texture.

(Test Example 2)

In order to measure the rancidity stability of the examples, after storage for 3 months at accelerated conditions of 50 ℃ and 60%, the sensory evaluation for off-flavor and already. The sensory evaluation was carried out for 20 experienced sensory personnel, all samples were presented on a white paper 10 cm in diameter to evaluate, and very good (5 points), good (4 points) for each evaluation item ), Moderate (3 points), poor (2 points) and very poor (1 point) 5-point scales were used for evaluation. And the results are shown in Table 2 below as the average value for 20 people.

Test Example 2 Results division already Off-flavor Example 1 4.5 4.5 Example 2 4.6 4.3 Example 3 4.7 4.7 Example 4 4.5 4.5

As shown in Table 3 above, the examples were all maintained at 50 ° C. for 3 months, but the quality was maintained without odor.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that such a specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereto. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (7)

As a fast frozen and vacuum dried food block,
The food block is a freeze-vacuum dried food block using soy milk, characterized in that it comprises soy milk, lactose, reduced sugar, starch and agar.
The method of claim 1,
The food block further comprises a berry concentrate, soy flour and emulsifier,
The berry concentrate is a freeze-vacuum dried food block using soy milk, characterized in that the concentrate of blackberries, black currant, blueberries, strawberries, raspberries, cranberries and acai berry.
The method of claim 1,
The food block is a freeze-vacuum dried food block using soy milk, characterized in that it further comprises one or more of soy flour, green tea powder, milk calcium, fruit concentrate and fruit puree.
(a) mixing soymilk and agar, and then dissolving it,
(b) mixing soymilk and starch, and then laundering it,
(c) mixing the dissolved lysate, the luxuriously prepared lake hydrate, lactose and reduced sugar;
(d) molding the mixed mixture into blocks;
(e) rapidly freezing the molded block at -50 to -30 ° C for 12 to 20 hours,
(f) a method of manufacturing a freeze-vacuum dried food block using soy milk, characterized in that it comprises the step of drying the frozen block at 0.1 ~ 0.3 torr for 15 to 36 hours.
The method of claim 4, wherein
Before step (a),
Further comprising the step of emulsifying by mixing the berry concentrate and the emulsifier,
In the step (c), the emulsified berry concentrate and soy flour is further mixed,
The berry concentrate is a method for producing a freeze-vacuum dried food block using soy milk, characterized in that the concentrate of blackberries, black currant, blueberries, strawberries, raspberries, cranberries and acai berry.
The method of claim 4, wherein
In the step (c),
Mix at least one of soy flour, green tea powder, milk calcium, fruit concentrate and fruit puree,
The fruit concentrate and fruit puree is a method for producing a freeze-vacuum dried food block, characterized in that the emulsion emulsified with an emulsifier.
The method of claim 5,
The amount of each ingredient is 1 to 10% by weight lactose, 1 to 5% by weight reduced rice, 1 to 5% by weight starch, 0.01 to 0.2% by weight agar, 1 to 10% by weight berry concentrate, 0.01 to 0.05% by weight emulsifier, soy flour 1 Method for producing a freeze-vacuum dried food block, characterized in that ~ 5% by weight and the remaining amount of soy milk.