KR20210060911A - Manufacturing method of soymilk - Google Patents

Abstract

The present invention relates to a manufacturing method of soymilk, and specifically, to a manufacturing method of soymilk, in which the soymilk is obtained by mixing 100 parts by weight of black beans steamed with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame, 1 to 2 parts by weight of brewer's yeast and 1 to 2 parts by weight of salt in a blender for grinding for 2 to 4 minutes. Therefore, since the black sesame, sugar, brewer's yeast, and salt are included to manufacture the soymilk using the black beans as a main raw material, there is an effect of further improving the flavor of the soymilk while minimizing the bitter taste characteristic of the soymilk.

Description

Manufacturing method of soymilk {Manufacturing method of soymilk}

The present invention relates to a method for producing soy milk, specifically 100 parts by weight of steamed black beans with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame, beer It relates to a method for producing soymilk, which is completed by adding 1 to 2 parts by weight of yeast and 1 to 2 parts by weight of salt to a blender and grinding for 2 to 4 minutes.

Soybean is originated from the ancient Manchurian region of China 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 isoflavone, phyticacid, phytosterol, and saponin that exhibit anticancer, antibacterial, and antioxidant functions. , Dietary fiber, and other physiologically active substances are also contained, so processed soybean products are attracting more attention.

Among processed soybean products, soymilk is a representative soybean processed food obtained by extracting soybeans and processing them in the form of beverages. Soymilk is so called'milk from soybeans' and'meat from the field', etc. The content of protein and fat, which are the main ingredients, is almost similar to that of milk. It is said.

Soymilk has been widely consumed because it has a high content of water-soluble proteins and unsaturated fatty acids and a high content of amino acids such as lysine, which makes it possible to supplement nutrients that are likely to be deficient due to a grain-oriented diet. In addition, soy milk contains unsaturated fatty acids rather than saturated fatty acids that can cause adult diseases such as arteriosclerosis, as well as a lot of alkali ingredients that are effective in preventing acidification of the constitution.

In recent years, consumption is increasing in line with the social atmosphere that values health, and representative technologies include Korean Patent Laid-Open No. 10-2018-0065991, Korean Patent No. 10-1844554, and Korean Registered Patent No. 10-1625366. .

The Korean Patent Application Laid-Open No. 10-2018-0065991 generally includes the steps of preparing soy milk by soaking soybeans, grinding them, heating them, and removing soybeans; Preparing a fermented fruit juice using fruit and vegetable lactic acid bacteria containing anthocyanin pigments of polyphenols; Blending and mixing the fermented fruit juice with the soymilk; Aging and fermenting the mixed soymilk and fermented fruit juice for a certain period of time; It relates to a method for producing soymilk containing fermented fruit liquid, characterized in that the fermented fermented liquid is sterilized to produce soy milk containing fermented fruit liquid.

In addition, Republic of Korea Patent Registration No. 10-1844554 discloses that in fermented soymilk containing cheonggukjang powder containing soymilk and cheonggukjang powder, mushroom mycelium is mixed with soymilk containing cheonggukjang powder, and the mushroom mycelium is for 10 to 14 days. It is cultured, and the soymilk in which the mushroom mycelia are mixed relates to fermented soymilk added with chungkukjang, which is fermented for 8 to 10 days at 24°C to 29°C.

In addition, Republic of Korea Patent Registration No. 10-1625366 (1) after grinding the raw lotus leaf, the step of decomposing the cell wall degrading enzyme; (2) heat-treating the enzyme decomposition product from step (1) to inactivate the enzyme, followed by drying and pulverizing to prepare a powder of the enzyme decomposition product from the raw lotus leaf having a particle size of 400 to 700 µm; (3) heating the soaked beans by adding water; (4) adding water to the mixture of step (3) and wet grinding to prepare a soy milk solution; (5) 100 parts by weight of the soymilk prepared in step (4); And 0.1 to 5 parts by weight of the raw lotus leaf enzyme decomposition product powder prepared in step (2) above; mixing and homogenizing; And (6) sterilizing step; It relates to a method for producing soy milk containing an enzyme decomposition product of raw lotus leaf having antibacterial properties and increased suspension stability.

Against this background, the present invention also provides a method for producing soy milk to maintain or increase the health of food meals.

The present invention is invented to solve the problems of the prior art as described above, and soy milk is produced by containing black sesame, sugar, brewer's yeast, and salt using black beans as the main raw material, thereby minimizing the peculiar taste of soy milk while minimizing soy milk. Its purpose is to provide a method for producing soy milk that further enhances the flavor of the soybean milk.

In order to achieve the above object, the present invention is 100 parts by weight of steamed black beans with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame, brewer's yeast 1 ~ 2 parts by weight and 1 to 2 parts by weight of salt are added to a blender and ground for 2 to 4 minutes to provide a method for producing soy milk.

In addition, the steamed black beans include a first step called by cleaning the surface of the selected black beans using an ultrasonic cleaner and immersing them in water at 10 to 35 °C for 11 to 13 hours, and the soaked black beans of the first step. Put the black beans in a pressure cooker, add water to the same height as the stacked black beans in the pressure cooker, heat it over high heat for 7 to 10 minutes, turn off the heat, and allow the moisture content of the black beans to reach 20 to 50% for 5 to 15 minutes. It is characterized in that the second step of moxibustion is performed sequentially.

In addition, the second step is to put 5 to 10 parts by weight of pine needles, 1 to 3 parts by weight of kelp, and 1 to 3 parts by weight of sewage into a container, boil for 3 to 5 hours, and cool until it reaches room temperature, based on 100 parts by weight of water. When pine needles, kelp, and sewage sink, only clear upper water is obtained and black beans are steamed.

In addition, the second step includes a liquefaction process of mixing 1 to 3 parts by weight of an alpha amylase liquefied enzyme based on 100 parts by weight of steamed black beans and stirring at 85 to 95°C for 1 hour, and the liquefaction process is completed. It is characterized in that a saccharification process of mixing 1 to 3 parts by weight of a saccharification enzyme made of beta amylase based on 100 parts by weight of the liquefied product and stirring at 50 to 60° C. for 2 to 3 hours is included.

As described above, according to the present invention, black sesame, sugar, brewer's yeast, and salt are included to produce soy milk using black beans as the main raw material, thereby minimizing the peculiar taste of soy milk and further improving the flavor of soy milk. .

In addition, by steaming black beans with boiled water with pine needles, kelp and sewage, the active ingredients of pine needles, kelp and sewage are mixed with black beans to add functionality as a health food, as well as to remove the fishy smell of black beans due to the scent of pine needles. There is an effect of being able to remove effectively.

In addition, by performing the liquefaction process and saccharification process on the steamed black beans, the sweetness is maximized compared to the existing soymilk, and thus there is an effect of providing soymilk that can be enjoyed by any age, regardless of age.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

The manufacturing method of soymilk according to the present invention includes 100 parts by weight of steamed black beans with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame, 1 to 2 parts by weight of brewer's yeast. It is characterized in that it is completed by adding 1 to 2 parts by weight of salt and 1 to 2 parts by weight in a blender and grinding for 2 to 4 minutes.

Black soybean is also called Seoritae, and is used as the main ingredient of the present invention soymilk along with milk. In addition, as it is rich in unsaturated fatty acids, it prevents the deposition of cholesterol, which is the cause of hypertension and arteriosclerosis, and it is rich in potassium, calcium, magnesium, and folic acid, which help to lower the risk of heart disease. It contains lecithin, the most important raw material of acetylcholine, so it is good for brain development.

In addition, black beans are rich in vitamin E, which not only prevents skin blemishes, but also facilitates blood circulation, and the anthocyanin component of black beans improves vision and collagen functions to give skin elasticity and vitality. It is rich in isoflavones, which play a similar role to estrogen, and is effective in preventing aging and improving menopausal disorders in postmenopausal women.

The reason why the black beans are steamed with a moisture content of 20 to 50% in the present invention is to maximize the unique flavor of black beans while being easy to mix with other components when grinding in a blender.

Black sesame seeds are black sesame seeds and are also called black sesame seeds. Black sesame is widely known as a nutritional or therapeutic food that boosts kidney function and energy, and sesamol, sesaminol, and tocopherol, the representative antioxidants contained in such black sesame, improve the overall function of the body and boost energy. In addition, black sesame seeds contain anthocyanins that give off black color like black beans, so they have a strong antioxidant effect, and there is no significant difference in calories and nutrition between regular sesame and black sesame, but black sesame is excellent in antioxidant capacity. Black sesame contains an effect on lowering cholesterol, improving constipation, and preventing colon cancer.Since the protein of black sesame is a raw material for keratin, which is the main component of hair, it gives shine or blackens hair, and tryptophan contained in black sesame It not only cleans the skin, but also prevents aging by making it shiny, and also has the effect of replenishing blood, and it is rich in various minerals and promotes blood flow to the peripheral blood vessels, thereby increasing metabolism.

Sugar, brewer's yeast, and salt are used to capture the thick taste peculiar to soymilk, especially brewer's yeast, which further enhances the flavor of soymilk.

Here, the steamed black beans are manufactured through the first and second steps. Previously, when steaming black beans, commercially available ones can be purchased and used, and the work of selecting chaff or rotten black beans must be performed.

The first step consists of a step called by immersing the selected black beans in water at 10 to 35° C. for 11 to 13 hours after cleaning the surface using an ultrasonic cleaner.

The soaking rate may vary depending on the dry condition or season of black beans. Therefore, it is desirable to soak about 11 hours in summer, 12 hours in spring and autumn, and 13 hours in winter when the temperature and humidity are high. Soak for 11 to 13 hours in soak.

In the second step, put the soaked black beans of the first step in a pressure cooker, add water to the same height as the stacked black beans in the pressure cooker, heat it over high heat for 7 to 10 minutes, turn off the heat, and the moisture content of the black beans is 20 This is the step of steaming for 5 to 15 minutes to achieve ~ 50%.

Here, in the second step, water, pine needles, kelp, and sewage are put in a container, boiled for 3 to 5 hours, cooled to room temperature, and then only clear water is obtained when the pine needles, kelp, and sewage subside, so that black beans are steamed. do.

Since ancient times, pine needles have been handed down not only as oral foods, but also as various medicines and foods. Especially, they are used in various foods because of their excellent scent. They contain minerals and ingredients that dissolve calcareous substances that are effective for arteriosclerosis, and glycokinin is effective for diabetes , Apieki acid, which detoxifies opium or nicotine, and terpenes, which reduce blood cholesterol levels and promote vasodilation and hormone secretion, are contained.

Kelp is rich in calcium, alginic acid and iodine, and is one of the excellent nutritional foods that are also rich in laminarin, laminine, and carotene.

In particular, since kelp in oriental medicine is an alkaline food, it is recommended that it is useful for constipation, high blood pressure, and diabetes due to the stress of modern life and acidic constitution due to lack of vegetarian diet, and laminin has the effect of lowering blood pressure.

Hasuo has been known to have the medicinal effect of regenerating the liver and kidneys, replenishing the blood, and causing dark hair. Recently, the effect of reducing the blood cholesterol concentration of Hasuo has been proven. It is known that the physiological activity of sewage is due to anthraquinone contained in sewage, but it contains vegetable sterols and various glycoside compounds in addition to that. Recently, in connection with the occurrence of various chronic degenerative diseases including cancer, damage to internal tissues caused by various free radical frameworks, which is a kind of oxide produced in the body, has been studied. These are produced during metabolic processes in the body and are effective in causing tissue damage and promoting cell aging after binding with proteins and lipids in tissues.

In other words, by steaming black beans with boiled water with pine needles, kelp and sewage, the active ingredients of pine needles, kelp, and sewage are mixed with black beans to add functionality as a health food, as well as to remove the fishy smell of black beans due to the scent of pine needles. The advantage of being able to remove effectively is exerted.

At this time, it is preferable to mix 5 to 10 parts by weight of pine needles, 1 to 3 parts by weight of kelp, and 1 to 3 parts by weight of sewage based on 100 parts by weight of water, and when mixed in an amount less than the above range, the smell of black beans is reduced. It is not enough to remove, and when mixed in an amount exceeding the above range, the flavor of soymilk is deteriorated due to the bitter and astringent taste of pine needles, kelp, and sewage itself.

On the other hand, soymilk through the above process needs to be sweetened so that all ages can consume it evenly, and for this purpose, additional fructose or fruit juice can be added, but this becomes a factor that produces artificial sweetness, so steamed black beans are saccharified. Process can be carried out

To this end, the second step includes a liquefaction process of mixing 1 to 3 parts by weight of an alpha amylase liquefied enzyme based on 100 parts by weight of steamed black beans and stirring at 85 to 95°C for 1 hour, and the liquefaction process is completed. A saccharification process of mixing 1 to 3 parts by weight of a saccharification enzyme made of beta amylase based on 100 parts by weight of the liquefied product and stirring at 50 to 60° C. for 2 to 3 hours is included.

The liquefied enzyme used in the liquefaction process randomly hydrolyzes black beans to produce a small amount of fermentable sugars that can be used by yeast, such as glucose, maltose, and low molecular weight dextrin. As the beans are liquefied, they become a thick gel like porridge. In the liquefaction process, there is almost no sugar content yet, and a liquefied liquid maintained at 50 ~ 60°C is made so that the saccharification process of black beans can proceed more quickly and easily in the subsequent saccharification process.

The saccharification process is performed to improve the texture and flavor of soybean milk, and after mixing 1 to 3 parts by weight of saccharification enzyme based on 100 parts by weight of steamed black beans, and then stirring at 50 to 60°C for 2 to 3 hours, the sugar content is maximized. It will be possible to manufacture soy milk that can appeal to all ages.

Claims (4)

100 parts by weight of steamed black beans with a moisture content of 20 to 50%, 300 to 400 parts by weight of milk, 7 to 10 parts by weight of sugar, 2 to 4 parts by weight of black sesame seeds, 1 to 2 parts by weight of brewer's yeast, 1 to 2 parts by weight of salt in a blender A method of making soymilk that is added to the soybean milk and grind for 2 to 4 minutes. The method of claim 1,
The steamed black beans,
The first step called by immersing the selected black beans in water at 10 to 35 ℃ for 11 to 13 hours after cleaning the surface with an ultrasonic cleaner,
Put the soaked black beans of the first step in a pressure cooker, add water equal to the height of the stacked black beans in the pressure cooker, heat it over high heat for 7 to 10 minutes, turn off the heat, and make the moisture content of the black beans 20 to 50%. A method for producing soy milk, characterized in that the second step of moxibustion for 5 to 15 minutes to be achieved is sequentially performed. The method of claim 2,
In the second step, based on 100 parts by weight of water, 5 to 10 parts by weight of pine needles, 1 to 3 parts by weight of kelp, and 1 to 3 parts by weight of sewage are put into a container, boiled for 3 to 5 hours, cooled to room temperature, and then the pine needles, A method for producing soy milk, characterized in that when the kelp and sewage subside, only clear upper water is obtained and black beans are steamed. The method of claim 3,
The second step includes a liquefaction process of mixing 1 to 3 parts by weight of an alpha amylase liquefied enzyme based on 100 parts by weight of steamed black beans and then stirring at 85 to 95°C for 1 hour,
Preparation of soy milk, characterized in that it includes a saccharification process of mixing 1 to 3 parts by weight of a saccharification enzyme made of beta amylase based on 100 parts by weight of the liquefied product in which the liquefaction process has been completed and stirring at 50 to 60°C for 2 to 3 hours. Way.