KR20200112142A - Soybean milk including onion and preparation method thereof - Google Patents

Abstract

The present invention relates to onion soybean milk and a method for manufacturing the same. The method for manufacturing onion soybean milk of the present invention comprises: a first step of manufacturing a dried soybean product by freeze-drying boiled soybeans; a second step of manufacturing an onion extract; a third step of manufacturing a mixture by mixing the dried soybean product of the first step and the onion extract of the second step; and a fourth step of heating the mixture of the third step, followed by crushing and filtering the same to manufacture onion soybean milk. According to the present invention, provided are onion soybean milk and the method for manufacturing the same, wherein onion soybean milk allows for people to more easily consume onion which is useful for the human body, thereby being able to be used as health functional food, and at the same time, onion soybean milk can be consumed by men and women of all ages by removing the unique aroma and taste of onions.

Description

Soybean milk including onion and preparation method thereof

The present invention relates to onion soymilk and a method for manufacturing the same, and more particularly, to onion soymilk and a method for manufacturing the same so that onions useful for the human body can be more easily taken.

Soybeans, which we consume on a daily basis, contain a large amount of protein and fat, as well as various nutrients such as fiber and vitamins.

Recently, various processed foods have been released for the intake of the nutrients of soybeans, and representative foods made from soybeans are soymilk and tofu.

Soymilk and tofu contain a large amount of the active ingredients of soybeans, among which high content of proteins such as glycinin and albumin, as well as essential fatty acids including linolenic acid and lecithin, vitamins, and minerals.

As a conventional method of making soymilk, soymilk is prepared by crushing and boiling soybeans swollen in water and separating the soybeans. Soybeans contain various nutrients useful for the human body, including protein, but hypertension, diabetes and Ingredients effective in preventing and curing the same adult diseases are lacking. Thus, in recent years, although there is a case of manufacturing fruit soymilk by adding the refreshing taste of fruit to ordinary soymilk, there is a disadvantage of separately adding artificial additives and mixing because the concentration becomes thinner.

1. Republic of Korea Patent Publication No. 10-2005-0050623'Soymilk with increased health-effective ingredients and its manufacturing method' 2. Republic of Korea Patent Publication No. 10-1998-054257'Functional soy milk and tofu manufacturing method'

It is an object of the present invention to provide an onion soymilk and a method for manufacturing the same so that anyone of all ages can ingest it without additional artificial additives by removing the aroma and taste peculiar to onions while allowing the human body to take useful onions more easily. There is this.

The method for producing onion soymilk of the present invention for achieving the above object includes a first step of freeze-drying boiled soybeans to prepare a dried bean, a second step of preparing an onion extract, and the dried bean and the first step of the first step. It characterized in that it comprises a third step of preparing a mixture by mixing the onion extract of the second step, and a fourth step of preparing the onion soymilk by heating the mixture of the third step, crushing and filtering.

In addition, when preparing the mixture of the third step, the dried beans and the onion extract are characterized in that it is prepared by mixing in a 1: 0.5 to 1 weight ratio, and more preferably, the onion extract comprises onion water extract and onion ethanol extract. It is characterized by mixing in a 1~2:1 weight ratio.

In addition, when preparing the onion soymilk of the fourth step, it is characterized in that it further comprises a fruit extract after filtration, and more preferably, the fruit extract is characterized in that it is contained in an amount of 0.1 to 0.2% by weight relative to the weight of the onion soymilk, and the The fruit is characterized by any one or more of strawberry, banana, tangerine, coconut, mango, apple, citron, pear, pineapple, and avocado.

Another characteristic feature is that the onion soymilk of the present invention is manufactured by the above manufacturing method.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

According to the present invention, onion soymilk and a method for manufacturing the same are provided that can be consumed by anyone of all ages by removing the aroma and taste peculiar to onions while making it possible to more easily consume useful onions for the human body. do.

1 is a view showing a manufacturing process diagram of onion soymilk according to Example 1 of the present invention.
2 is a view showing a manufacturing process diagram of onion soymilk according to Example 2 of the present invention.

Hereinafter, the present invention will be described in detail, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to onion soybean milk and a method for manufacturing the same, and more particularly, as shown in Figs. 1 and 2, the dried beans manufacturing step (S10), the onion extract manufacturing step (S20), the mixture manufacturing step (S30) , It characterized in that it includes the onion soymilk manufacturing step (S40), which will be described in detail as follows.

<The production step of onion soymilk of the present invention>

1. Step 1: Manufacturing step of dried beans (S10)

First, in this step, boiled beans are freeze-dried to prepare dried beans.

To explain, first, in a conventional soymilk production process, the soybeans swollen in water are crushed and boiled, and then the soybean milk is separated to extract only the soymilk. However, this process is a process of manufacturing general soymilk, and when it is simply mixed with other extracts, the following extract and the soymilk liquid are not well-mixed and there is a concern that a separate layer may be formed.

Therefore, in this step, in order to solve the above problems, the boiled beans are heated as in the following extracts, but at this time, the boiled beans are preferably freeze-dried to form a dried bean. In other words, when boiled beans are combined with the following extract and heated as they are, the fishy aroma and taste of the boiled beans themselves appear, which rather degrades the aroma and taste of the soy milk itself.

As described above, in this step, the boiled beans are freeze-dried, and more preferably, it is best to undergo a vacuum freeze-drying process. In detail, after pre-freezing boiled beans and preparing them, the temperature of the cold trap in the vacuum freeze dryer is -75 to 85°C, and the drying room containing the pre-frozen boiled beans is maintained at a temperature of 30 to 40°C. , Make the inside of the drying room a vacuum of 2~10mTorr.

At this time, all of the moisture inside the frozen boiled beans entered into the drying chamber of the vacuum freeze dryer is solid, that is, ice. Accordingly, if the drying chamber containing the frozen boiled beans is made into a vacuum state, all the moisture in the boiled beans present in the ice state is removed while immediately sublimating into gas, that is, water vapor. By this principle, the moisture in the boiled beans can be removed without applying high heat, and thus the destruction of the functional ingredients of the boiled beans can be minimized.

The cold trap is a part that catches moisture in the boiled beans sublimated in a vacuum and cools them so that they can be collected separately, and the temperature is preferably maintained at -75 to 85°C.

In addition, in vacuum freeze drying, the degree of vacuum inside the drying chamber must be maintained at 2 to 10 mTorr so that the ice-like moisture present in the boiled beans can be sublimated most smoothly. If the degree of vacuum is lower than 2mTorr, the energy required to maintain the vacuum state is large compared to the sublimation efficiency of the moisture in the boiled beans, which can be inefficient and inefficient. I can. At this time, the most preferable degree of vacuum is 5mTorr. However, since the degree of vacuum is operated by a mechanical device, the degree of vacuum may change to a certain level.

The drying is performed in a drying room maintained at 30 to 40°C, which is a condition that can effectively remove moisture from boiled beans while minimizing the functional ingredients of boiled beans. When the drying temperature is less than 30°C, boiled beans The moisture present in the inside does not sublimate properly and there is a possibility that the smell of beans may occur when making soymilk later, and if the drying temperature exceeds 40°C, there is a concern that the functional ingredients of the boiled beans may drop.

In addition, the time to perform the vacuum freeze drying based on 1 kg of boiled beans is preferably the final 10 to 15 hours.

If it is dried for less than 10 hours per 1 kg of boiled beans, sufficient vacuum freeze drying may not occur, and there is a risk of bean fish smell, and if it is dried for more than 15 hours, there is a risk of dropping the functional ingredients of the boiled beans. .

2. Second step: Onion extract manufacturing step (S20)

In this step, it is characterized in that the onion extract is prepared, and the onion extract is preferably made of a water extract or more preferably a mixture of onion water extract and ethanol extract in a ratio of 1 to 2: 1 by weight.

To explain, onions are rich in ingredients such as allicin, quercetin, pectin, and allyl sulfide, and are known to have various effects, such as preventing diabetes, improving immunity, relieving anxiety, promoting metabolism, controlling cholesterol, and improving brain function.

However, these ingredients are contained in not only water-soluble ingredients but also fat-soluble ingredients. In other words, vitamins B and C are divided into water-soluble, and vitamins A, D, E, and K are divided into fat-soluble.

However, most juice products are prepared by extracting the raw material in water and contain only water-soluble ingredients. In particular, when the onion juice is processed through the conventional extract method in which the raw material is decoated in water, the unique taste and aroma of the onion itself is strong, making it difficult for consumers to easily consume it when simply mixed with soy milk.

In addition, the peel of onion contains a large amount of quercetin as an active ingredient of antioxidant activity and brain cell protective activity.In this step, onions including the peel to increase the content of functional ingredients of onion In order to remove the characteristic taste and aroma of the body while retaining the functional ingredients of the onion itself, the water extract extracted with water and the ethanol extract extracted with ethanol are mixed in a 1~2:1 weight ratio so that consumers can easily consume it. The resulting extract will be used.

At this time, the water extract is prepared by mixing distilled water in an onion containing onion skin at a weight ratio of 1: 5 to 10 and extracting for 5 to 10 hours at 100 to 120°C, and the ethanol extract is an onion containing onion skin Ethanol at a concentration of 60 to 80% (v/v) is mixed at a weight ratio of 1: 5 to 10 and extracted at 50 to 90°C for 3 to 10 hours to prepare.

In particular, in the case of the ethanol extract, applying the above conditions not only increases safety, but also can be suitable for use as an additive in foods, pharmaceuticals, and cosmetics because it is harmless to the human body, and increases in costs such as strict process control to ensure safety Because it does not occur, it is economical.

And, if the onion is mixed with ethanol having a concentration of 60 to 80% (v/v) at a ratio of less than 1:5 weight ratio, quercetin contained in the onion may not be sufficiently eluted, and 1: When mixing in a ratio exceeding 10 weight ratio, more alcohol than necessary is used to elute the quercetin contained in the onion, making it uneconomical.

In addition, if the temperature and time applied to the extraction conditions are out of the way, the functional ingredients of the onion may not be sufficiently eluted, or the functional ingredients may be destroyed due to excessive elution conditions, so it is most preferable to apply the extraction conditions. Do.

In addition, the onion water extract and the ethanol extract are characterized in that consisting of a 1 to 2: 1 weight ratio, when the water extract exceeds 2 weight ratio based on the ethanol extract 1 weight, the content of the water extract is relatively increased. Since a small amount of an ingredient such as quercetin is applied, it becomes difficult to contain a large amount of the desired functional ingredient of the present invention, and when the water extract is contained in an amount less than 1 weight ratio based on 1 weight of the ethanol extract, the content of the ethanol extract is If it contains relatively more than the water extract, the taste and aroma of the ethanol extract itself gives a sense of rejection.

3. Step 3: Mixture Preparation Step (S30)

In this step, a mixture is prepared by mixing the dried beans of the first step and the onion extract of the second step.

At this time, the dried beans and the onion extract is characterized in that it is prepared by mixing in a 1: 0.5 to 1 weight ratio. In other words, if the content of the onion extract is contained in an amount less than 0.5 weight ratio based on 1 weight of the dried soybean, the content is too small to facilitate additional intake of the active ingredient of the onion target of the present invention, 1 weight ratio If it is contained in excess of, the unique taste of soy milk is deteriorated, and there is a concern that consumers' preference may be lowered.

3. Fourth step: Onion soymilk manufacturing step (S40)

In this step, the mixture of the third step is heated, crushed, and filtered to prepare a final onion soymilk.

In other words, the heating is performed at 100 to 120° C. for 5 to 8 hours.If the heating is less than 100° C. or less than 5 hours outside the above temperature and time conditions, the bean itself will have a fishy aroma and taste. There is a concern, and if the heating exceeds 120°C or for more than 8 hours, there is a concern that the functional ingredients of the bean or extract may be destroyed.

In addition, in this step, it is characterized in that it further comprises a fruit extract after the filtration, and more preferably, the fruit extract is characterized in that it is contained in an amount of 0.1 to 0.2 wt% based on the weight of the onion soymilk, and the fruits include strawberries, bananas Ryu, tangerine, coconut, mango, apple, citron, pear, pineapple, avocado is characterized by any one or more.

In other words, the fruit extract is obtained by water-extracting the fruit, and it is best to prepare the fruit by mixing distilled water in a weight ratio of 1:5 to 10 and extracting it at 100 to 120°C for 5 to 10 hours. When the fruit extract prepared in this way is contained in an amount of less than 0.1% by weight of the onion soybean milk, the content is too small and it is difficult to feel the increased taste due to additional substances, and when it exceeds 0.2% by weight, the content is too large. Again, there is a concern that the taste of the soy milk itself is deteriorated.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1. Preparation of onion soymilk 1 of the present invention>

Boiled beans were put in a freezer to pre-freeze for 2 days, and then put in a vacuum freeze dryer and dried for 12 hours. At this time, the dry beans were prepared by drying while maintaining the cold trap temperature of the vacuum freeze dryer at minus 83°C, the drying chamber temperature at 40°C, and the vacuum level at 5mTorr.

After mixing the onion with only the impurities removed in the skin as it is, water is mixed in a ratio of 1:8, and then extracted for 5 hours at 100℃ to prepare a water extract, and the onions with only the impurities removed are 70% (v/ v) Ethanol was mixed at a weight ratio of 1: 10, and extracted at 70° C. for 3 hours to prepare an ethanol extract.

The onion extract to be used in the present invention was prepared by mixing the thus prepared onion water extract and onion 70% (v/v) ethanol extract in a 1:1 weight ratio.

Then, the prepared soybean dried product and the prepared onion extract (water extract + ethanol extract) were mixed in a ratio of 1:0.7 to prepare a mixture.

The mixture of the third step was heated at 100° C. for 5 hours, crushed, and filtered to prepare onion soymilk 1.

<Example 2. Preparation of onion soymilk 2 of the present invention>

It was prepared in the same manner as in Example 1, but onion soymilk 2 was prepared by adding 0.2% by weight of fruit water extract based on the weight of onion soymilk 1 to the onion soymilk 1.

At this time, the fruit water extract was prepared by mixing bananas and apples in a 1:1 weight ratio, biting and mixing them, but mixing so as to constitute a 1:8 weight ratio, and then extracting at 100°C for 5 hours.

<Comparative Example 1. Preparation of onion soymilk 3>

Onion soymilk 3 was prepared by mixing onion water extract in a ratio of 1:0.7 to soymilk prepared by a conventional soymilk production method.

<Comparative Example 2. Preparation of onion soymilk 4>

Prepared in the same manner as in Example 1, but by applying soaked soybeans instead of the boiled soybeans, onion soymilk 4 was prepared.

<Comparative Example 3. Preparation of onion soymilk 5>

In the same manner as in Example 1, onion soymilk 5 was prepared by applying the dried beans prepared by hot air drying (for 12 hours at 100°C) the boiled beans instead of the vacuum freeze drying process.

<Comparative Example 4. Preparation of Onion Soymilk 6>

It was prepared in the same manner as in Example 1, but the dried beans and the onion water extract were mixed in a ratio of 1:1.2 by weight to prepare onion soymilk 6.

<Comparative Example 5. Preparation of Onion Soymilk 7>

It was prepared in the same manner as in Example 1, but when the onion extract was prepared, onion water extract and onion ethanol extract were mixed in a ratio of 1:1.2 by weight to prepare onion soymilk 7.

<Comparative Example 6. Preparation of onion soymilk 8>

It was prepared in the same manner as in Example 2, but the fruit extract was mixed when preparing the mixture to prepare onion soymilk 8.

<Comparative Example 7. Preparation of onion soymilk 9>

It was prepared in the same manner as in Example 2, but onion soymilk 9 was prepared by mixing the fruit extract at 0.3% by weight based on the weight of onion soymilk.

<Experimental Example 1. Sensory test>

1. Experiment method

Acceptance tests were conducted for the onion soymilk 1 and 2 prepared in Examples 1 and 2 and the onion soymilk 3 to 9 prepared in Comparative Examples 1 to 7 for all 70 men and 5 men and women from their teens to their 70s. I did. The aroma, taste, and overall acceptability were conducted on a 5-point scale. The scale at this time is very good; 5, good; 4, it is normal; 3, dislike; 2, I hate it very much; It was set to 1.

The sensory test was repeated twice over 2 days to ensure the accuracy of the test.

2. Experiment result

The sensory test results are shown in Table 1 below.

division Taste preference Incense preference Overall preference Example 1
(Onion Soymilk 1) 4.1 4.2 4.4 Example 2
(Onion Soymilk2) 4.2 4.5 4.5 Comparative Example 1
(Onion Soymilk 3) 2.4 2.0 2.2 Comparative Example 2
(Onion Soymilk 4) 3.0 2.2 2.8 Comparative Example 3
(Onion Soymilk 5) 2.3 1.9 2.5 Comparative Example 4
(Onion Soymilk 6) 3.5 2.5 3.0 Comparative Example 5
(Onion Soymilk7) 1.8 2.4 1.9 Comparative Example 6
(Onion Soymilk8) 4.1 4.2 4.4 Comparative Example 7
(Onion Soymilk 9) 3.0 3.2 3.2

Based on the results of Table 1, in the case of onion soymilk 1 and 2 of the present invention, the taste and aroma peculiar to onions did not appear, and the taste peculiar to soy milk was shown. It was confirmed that higher preference evaluation appeared.

On the other hand, in the case of onion soymilk 3, the soybean milk and onion extract were not well blended, so there was a hassle to shake and eat at all times.The taste and aroma of onions appeared, indicating some rejection, indicating that the overall acceptance was low. Confirmed.

In the case of onion soymilk 4, it was confirmed that the taste of the bean itself appeared, and in the case of onion soymilk 5, it was confirmed that the overall preference was low, with the addition of the burnt and tan scent of the beans.

In the case of onion soymilk 6, it was also found that the characteristic scent of onions was slightly felt, and in the case of onion soymilk 7, water content was relatively insufficient, making it somewhat difficult to take it easily in the form of overall soymilk. It was confirmed that it appeared low. In addition, in the case of onion soy milk 8, the taste and aroma of the added fruit extract hardly appeared, so the evaluation at the same level as in Example 1 was found, and it was confirmed that it was uneconomical because an increased effect for the additional substance was not obtained. In the case of 9, it was confirmed that the taste and aroma of the fruit extract was added a lot and the unique taste of the soy milk was degraded, and the combination of the soy milk and the fruit extract did not match, and the overall preference was rather low.

As a result of the above, onions that are useful for the human body can be consumed more easily, and the maximum value as a health functional food can be increased by maximizing the functional ingredients of onions, and at the same time, onions that can be consumed by both men and women by removing the unique aroma and taste of onions. It was found that in order to provide soy milk, it must be passed through a specific manufacturing process as in the present invention.

The present invention has been looked at around preferred embodiments, and those of ordinary skill in the art to which the present invention pertains will implement the detailed description of the present invention and other types of embodiments within the essential technical scope of the present invention. I will be able to. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (7)

A first step of freeze-drying boiled beans to prepare dried beans;
A second step of preparing an onion extract;
A third step of preparing a mixture by mixing the dried beans of the first step and the onion extract of the second step, and,
Including; a fourth step of heating the mixture of the third step, crushing and filtering to prepare onion soymilk;
How to make onion soymilk.
The method of claim 1,
The onion extract of the second step is characterized in that the onion water extract and the onion ethanol extract are mixed in a weight ratio of 1 to 2: 1,
How to make onion soymilk.
The method of claim 1,
When preparing the mixture of the third step, the dried beans and the onion extract are characterized in that it is prepared by mixing in a weight ratio of 1: 0.5 to 1,
How to make onion soymilk.
The method of claim 1,
When preparing the onion soymilk of the fourth step, characterized in that it further comprises a fruit extract after filtration,
How to make onion soymilk.
The method of claim 4,
The fruit extract is characterized in that it contains 0.1 to 0.2% by weight relative to the weight of the onion soymilk,
How to make onion soymilk.
The method of claim 4,
The fruit is characterized in that any one or more of strawberries, bananas, tangerines, coconut, mango, apple, citron, pear, pineapple, avocado,
How to make onion soymilk.
Prepared by the manufacturing method of any one of claims 1 to 6,
Onion soymilk.

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