KR20210088828A - Manufacturing method of soybean milk soup composition for vegan, and the soybean milk soup obtained thereby - Google Patents

Abstract

The present invention relates to a method of preparing a soybean milk soup composition which can be consumed by a vegetarian without worries. A soybean milk soup composition prepared according to the present invention is prepared by using a high-pressure homogenized soybean milk solution as a main ingredient such that savory taste and flavor can be increased even without the use of milk, animal cream and the like, thereby having excellent palatability, has increased viscosity compared to a case in which a general soybean milk solution is used as a raw ingredient so as to exhibit an appropriate texture that is not too soft or too hard, and does not cause layer separation even when stored for a long time. In addition, the soybean milk soup composition prepared by using the high-pressure homogenized soybean milk solution prepared according to the present invention can be consumed by vegetarians who are reluctant to eat dairy products, and can allow the balanced supply of nutrients even when consumed as a meal supplement.

Description

The manufacturing method of soybean milk soup composition for vegetarians, and the soybean milk soup composition according thereto {Manufacturing method of soybean milk soup composition for vegan, and the soybean milk soup obtained thereby}

The present invention relates to a method for preparing a soy milk soup composition that can be safely consumed even by vegetarians.

Recently, with the development of industry, people are showing high interest in improving the quality of life, and accordingly, various foods are appearing in order to satisfy taste beyond simple nutritional intake in dietary life. In food culture, foreign food has been introduced and generalized, and eating out is becoming commonplace and people's tastes are gradually becoming westernized.

Soup has not only developed into a simple home-cooked meal with the westernized taste of consumers, but is also consumed as a staple food substitute like porridge in Korea, so consumption is increasing. Accordingly, consumer demand for commercially available soup is also increasing.

Soup is basically made with milk and animal cream as main ingredients, and by adding various sub-ingredients. Existing commercial soups are mushroom soup prepared by adding mushroom mushrooms, etc. to main ingredients such as milk and animal cream, sweet pumpkin soup prepared by adding sweet pumpkin, vegetable soup prepared by mixing vegetables, beef, etc. Beef soup, etc.

On the other hand, vegetarians can be classified in various ways according to their degree. Pesco-vegetarian, Lacto-ovo-vegetarian, Ovo-vegetarian, Lacto It is classified as Lacto-vegetarian and Vegan. In the case of vegans, people who are vegans do not eat meat, seafood, or eggs or dairy products, so they do not consume soup compositions prepared using general milk or animal cream.

Accordingly, the present inventor uses high-pressure homogenized soymilk as a substitute for milk, and mixes and homogenizes the high-pressure homogenized soymilk with a mixture of fruit and vegetable concentrate, grain paste and grain powder, vegetable cream powder, emulsifier, stabilizer, etc. In the case of preparing the composition, the present invention was completed by confirming that the rich taste and texture of the dairy component can be reproduced without using milk, animal cream, or the like.

KR 10-0504708 B

It is an object of the present invention to provide a method for preparing a soymilk soup composition with improved taste, flavor, and texture without using milk, animal cream, etc., which are main ingredients of the soup, and thus having excellent taste.

In order to achieve the above object, the present invention comprises the steps of (1) grinding the soaked soybean and then homogenizing it at 100 to 700 bar to prepare a high-pressure homogenized soymilk; (2) 10 to 25 parts by weight of a fruit and vegetable concentrate based on 100 parts by weight of the high-pressure homogenized soymilk; 10 to 20 parts by weight of a mixture of grain paste and grain powder; 2 to 8 parts by weight of vegetable cream powder; 0.2 to 0.6 parts by weight of a stabilizer; 0.1 to 0.4 parts by weight of an emulsifier; and 2 to 8 parts by weight of one or more additives selected from excipients, pH adjusters, salt and fragrance; mixing; (3) adjusting the solid content of the mixture obtained in step (2) to 10 to 12% by weight; and (4) sterilizing and homogenizing the mixture obtained in step (3).

In addition, the present invention provides a soy milk soup composition that is prepared according to the above method and can be consumed safely even by vegetarians.

In addition, the present invention provides a retort food comprising the soymilk soup composition.

The soymilk soup composition prepared according to the present invention uses high-pressure homogenized soymilk as the main material, so it has excellent taste and flavor without using milk or animal cream, and thus has excellent taste and viscosity compared to the case of using general soymilk as a raw material. It has the advantage of showing an appropriate body feeling that is not too soft or too thick and does not cause layer separation even after long-term storage.

In addition, the soymilk soup composition using the high-pressure homogenized soymilk prepared according to the present invention has the advantage that vegetarians who are reluctant to consume dairy products can also consume it, and even when consumed as a meal replacement, a balanced nutrient supply can be achieved. have.

1 is a schematic diagram for explaining a method for preparing a soy milk soup composition according to an embodiment of the present invention.
2 is a schematic diagram for explaining a method for producing a high-pressure homogenized soymilk according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

According to one embodiment of the present invention, the present invention comprises the steps of (1) grinding the soaked soybean and then homogenizing it at 100 to 700 bar to prepare a high-pressure homogenized soymilk; (2) 10 to 25 parts by weight of a fruit and vegetable concentrate based on 100 parts by weight of the high-pressure homogenized soymilk; 10 to 20 parts by weight of a mixture of grain paste and grain powder; 2 to 8 parts by weight of vegetable cream powder; 0.2 to 0.6 parts by weight of a stabilizer; 0.1 to 0.4 parts by weight of an emulsifier; and 2 to 8 parts by weight of one or more additives selected from excipients, pH adjusters, salt and fragrance; mixing; (3) adjusting the solid content of the mixture obtained in step (2) to 10 to 12% by weight; and (4) sterilizing and homogenizing the mixture obtained in step (3); provides a method for preparing a soy milk soup composition comprising (see FIG. 1).

(1) Preparation of high-pressure homogenized soymilk step

After grinding the soaked soybeans, homogenizing treatment is performed at 100 to 700 bar to prepare a high-pressure homogenized soymilk.

According to the method for producing high-pressure homogenized soymilk, high-nutrition whole soybean milk can be obtained through the grinding step and high-pressure homogenization process of soybeans without separation and discharge of okara, unlike the conventional soymilk manufacturing process. have.

According to one embodiment of the present invention, the high-pressure homogenized soymilk is prepared by a) immersing soybeans in hot water at 60 to 90° C. for 1 to 10 minutes and then grinding to prepare a grinding solution; b) first homogenizing the grinding solution at 100 to 300 bar; And c) the second homogenization treatment at 500 to 700 bar of the homogenate; may be prepared by a method comprising (see FIG. 2).

When the two-step homogenization treatment step is performed as described above, the soybean particles are refined and the frequency of occurrence of large-size particles is reduced, and the average particle diameter of the particles is reduced, so that a fine homogenized particle distribution can be exhibited.

The high-pressure homogeneous soymilk of the present invention prepared as described above may have an average particle diameter of soymilk particles of 25 to 35 μm, preferably 25 to 30 μm.

The high-pressure homogenized soymilk prepared by the above method may have a solid content of 7% by weight or more, preferably 7 to 13% by weight, more preferably 7 to 11% by weight, more preferably 7 to 9% by weight, more Preferably more than 7% by weight and up to 8% by weight.

In addition, while the conventional soymilk has a viscosity of only 20 to 30 mPa s, the high-pressure homogenized soymilk has a viscosity of 50 to 100 mPa s, preferably 60 to 90 mPa s, more preferably 60 to 80 mPa s. mPa s, more preferably 65 to 80 mPa s, more preferably 70 to 80 mPa s, still more preferably 75 to 80 mPa s.

The high-pressure homogenized soymilk according to the present invention contains a large amount of nutrients such as fiber, lipid, and minerals that can be ingested from soybeans as there is no separate discharge of okara unlike conventional soymilk, and thus the solid content and viscosity is high When such high-pressure homogenized soymilk is used as a substitute for milk in the process of preparing a soup composition, it is possible to prepare a soymilk soup composition with a richer taste and body than when conventional soymilk is used.

(2) material mixing step

Based on 100 parts by weight of the high-pressure homogenized soymilk, 10 to 25 parts by weight of a fruit and vegetable concentrate; 10 to 20 parts by weight of a mixture of grain paste and grain powder; 2 to 8 parts by weight of vegetable cream powder; 0.2 to 0.6 parts by weight of a stabilizer; 0.1 to 0.4 parts by weight of an emulsifier; and 2 to 8 parts by weight of at least one additive selected from excipients, pH adjusters, salt and fragrance;

The fruit and vegetable concentrate may be included in an amount of 10 to 25 parts by weight, preferably 12 to 22 parts by weight, more preferably 15 to 20 parts by weight, more preferably 16 to 19 parts by weight based on 100 parts by weight of the high-pressure homogenized soymilk. have.

The fruit and vegetable concentrate can improve the sugar content and acidity of the soup composition, and can produce a healthy sweet taste even when sugar is not directly added during the entire manufacturing process of the soy milk soup composition. When the content of the fruit and vegetable concentrate is less than the lower limit, the effect of enhancing sugar content and acidity is insignificant, and when the content exceeds the upper limit, the soup composition may become too thin or too sweet.

The fruit and vegetable concentrate may include at least one vegetable concentrate selected from carrot, onion, celery, kale, broccoli, cabbage, parsley, beet, sesame, hemp and burdock; and one or more fruit concentrates selected from apple, pear, banana, mango, tomato, orange, grape, cucumber, citron, lemon, plum, lime and kiwi; this may be a mixture mixed in a weight ratio of 1: 9 to 9: 1. have. In this case, the vegetable concentrate may have a sugar content of 10 to 20 brix, and the fruit concentrate may have a sugar content of 55 to 70 brix.

The fruit and vegetable concentrate is, specifically, the vegetable concentrate and the fruit concentrate are 1: 9 to 9: 1, preferably 2: 8 to 8: 2, more preferably 3: 7 to 7: 3, more preferably After mixing in a weight ratio of 4: 6 to 6: 4, vegetable concentrate and/or fruit concentrate are appropriately added to adjust the sugar content of the fruit and vegetable concentrate from 20 to 70 brix, preferably from 30 to 60 brix, more preferably from 40 to It may have been adjusted to 50 brix.

In addition, the mixture of the grain paste and grain powder is 10 to 20 parts by weight, preferably 12 to 18 parts by weight, more preferably 13 to 17 parts by weight, more preferably based on 100 parts by weight of the high-pressure homogenized soymilk. It may be included in an amount of 14 to 16 parts by weight.

The mixture of the grain paste and grain powder may increase the savory taste while enhancing the solid content and viscosity in the soymilk soup composition. If the content of the mixture is less than the lower limit, the effect of enhancing the solid content and viscosity or enhancing the savory taste is insignificant, and when the content of the mixture exceeds the upper limit, the stability is lowered and the sediment increases as the storage period elapses or the layer is separated. phenomenon may occur.

The mixture of the grain paste and the grain powder, the grain paste and the grain powder 1: 9 to 9: 1, preferably 2: 8 to 8: 2, more preferably 3: 7 to 7: 3, further Preferably, after mixing in a weight ratio of 4: 6 to 6: 4, the solid content of the mixture is adjusted to 70 to 95% by weight, preferably 75 to 90% by weight by appropriately adding grain paste and grain powder. can

The grain paste may have a solid content of 5 to 30% by weight, preferably 7.5 to 25% by weight, more preferably 10 to 20% by weight, and the grain powder has a solid content of 90 to 99.9% by weight, preferably may be 94 to 98% by weight.

The grain paste is a grinding solution obtained by steaming and grinding at least one grain selected from barley, brown rice, corn, white rice, black beans, black rice, barley radish, rice, glutinous rice, buckwheat, millet and sorghum, 10 to 50% by weight of oligosaccharides, Preferably, it may be prepared by mixing 20 to 40 wt%.

The grain powder may be prepared by roasting and pulverizing one or more grains selected from barley, brown rice, corn, white rice, black soybean, black rice, barley, rice, glutinous rice, buckwheat, millet and sorghum.

Preferably, the mixture of grain paste and grain powder may be a mixture of corn paste and corn flour.

In addition, the vegetable cream powder may be included in an amount of 2 to 8 parts by weight, preferably 3 to 7 parts by weight, more preferably 4 to 6 parts by weight based on 100 parts by weight of the high-pressure homogenized soymilk.

The vegetable cream powder can give a soft and savory taste while reducing the flavor in the soup composition. If the content of the vegetable cream powder is less than the lower limit, it does not serve to catch the bad taste, and if it exceeds the upper limit, there may be a problem in that the nutty taste of soymilk or grains is weakened.

Vegetable cream refers to a product processed by adding food or food additives such as sugars to vegetable oil as the main raw material, and used for filling, decorating cakes or bread, or enhancing the taste of coffee or food (food). idyllic meaning). In addition, the vegetable cream is representative of a commonly known coffee creamer, and includes sugars such as starch syrup, vegetable oils such as palm oil, coconut oil, sunflower oil, soybean oil, sodium caseinate, lecithin, color, emulsifier (glycerin fatty acid ester), etc. may be manufactured.

In the present invention, the vegetable cream powder is composed of starch syrup, vegetable oil, sodium caseinate, dipotassium phosphate, jesim calcium phosphate, emulsifier and potassium polyphosphate, and those sold in powder form may be used.

In addition, the stabilizer may be added in an amount of 0.2 to 0.6 parts by weight, preferably 0.3 to 0.5 parts by weight, and more preferably 0.4 to 0.5 parts by weight based on 100 parts by weight of the high-pressure homogenized soymilk.

The stabilizer is added to improve the stability of the soymilk soup composition, and when the content of the stabilizer is less than the lower limit, there may be a problem in stability due to the insignificant effect of preventing precipitation or layer separation, and exceeding the upper limit There is a risk that the viscosity of the soymilk soup composition may be too high, and thus the texture may be deteriorated.

In the present invention, as the stabilizer, it is most preferable in terms of stability to use a complex stabilizer comprising 55 to 75% by weight of carrageenan, 5 to 15% by weight of xanthan gum, and 15 to 35% by weight of gellan gum. In the present invention, if a stabilizer other than the complex stabilizer is used or the ratio of carrageenan, xanthan gum, and gellan gum in the complex stabilizer is out of the above range, precipitates are formed as the storage period of the soy milk soup composition elapses. Or layer separation may occur.

In addition, the emulsifier may be added in an amount of 0.1 to 0.4 parts by weight, preferably 0.2 to 0.3 parts by weight, based on 100 parts by weight of the high-pressure homogenized soymilk.

The emulsifier is added to improve the dispersibility of the soymilk soup composition and to stabilize the emulsification, and if the content of the emulsifier is less than the lower limit, an oil layer may be formed on the top of the soymilk soup composition, and the emulsification is sufficient even after homogenization. Therefore, it may affect the stability of the composition, and if it exceeds the upper limit, there is a risk of an increase in raw material cost and a chemical odor in the product.

The emulsifier is at least one selected from glycerin fatty acid ester, sugar ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, medium chain fatty acid triglyceride, polyoxyethylene fatty acid ester, and propylene glycol fatty acid ester It may be, preferably, a polyglycerol fatty acid ester.

In addition, the additive may be added in an amount of 2 to 8 parts by weight, preferably 3 to 7 parts by weight, and more preferably 4 to 6 parts by weight based on 100 parts by weight of the high-pressure homogenized soymilk. The additive may be at least one selected from an excipient, a pH adjuster, salt, and a fragrance.

The excipient may be at least one selected from maltodextrin, polydextrose, inulin, indigestible carbohydrate, soluble dietary fiber and insoluble dietary fiber, and maltodextrin is preferable. As the dietary fiber, chicory dietary fiber, inulin, oat dietary fiber, wheat dietary fiber, soybean dietary fiber, barley dietary fiber, sugarcane dietary fiber, gum, fructooligosaccharide, and the like may be used.

The pH adjusting agent may be sodium hydrogen carbonate.

The salt is at least one salt selected from sea salt, reconstituted salt, refined salt, burnt molten salt, and processed salt, more preferably at least one salt selected from sea salt, reconstituted salt and refined salt, and most preferably purified salt.

The flavor is not particularly limited as long as it is an edible flavor, for example, strawberry flavor, vanilla flavor, chocolate flavor, green tea flavor, apple flavor, grape flavor, blueberry flavor, raspberry flavor, cranberry flavor, watermelon flavor, orange flavor, banana flavor, Caramel flavor, pistachio flavor, milk flavor, yogurt flavor, lemon flavor, chestnut flavor, peanut flavor, coffee flavor, black tea flavor, melon flavor, grain flavor, sweet potato flavor, orientation, red bean flavor, walnut flavor, almond flavor, peach flavor, nurungji flavor , roasting flavor, sesame flavor, roasted soybean flavor, cereal flavor, milk flavor, corn flavor, etc. may be at least one selected from, preferably corn flavor.

(3) Solid content adjustment step

The solid content of the mixture obtained in step (2) is adjusted to 10 to 12 wt%. The solid content of the mixture can be adjusted by appropriately using the addition of purified water or a method of concentration under reduced pressure.

(4) Sterilization and homogenization step

Sterilize and homogenize the mixture obtained in step (3).

The mixture obtained in step (3) is subjected to a sterilization process by various methods. Specifically, in order to enable the distribution of the mixture in liquid form at room temperature, it may be sterilized at a temperature of 130 to 160° C. for 2 seconds to 5 minutes. Alternatively, it may be subjected to a pressure retort sterilization process for 3 minutes to 30 minutes at a temperature of 120 to 140 ℃.

Thereafter, a process of homogenizing the sterilized mixture at a homogeneous pressure of 100 to 200 bar is performed to prepare a soy milk soup composition.

(5) Packing step

Thereafter, the soymilk soup composition obtained in step (4) may be filled in a packaging container such as a glass bottle, a PET bottle, a pouch, or a carton pack, and then packaged.

The soymilk soup composition of the present invention prepared by the above method can maintain a uniform viscosity for a long time due to improved suspension stability, so that precipitation or layer separation does not occur easily. In addition, the savory taste and flavor are improved without using milk or animal cream, and thus the taste is excellent, and the viscosity is increased compared to the case of using general soymilk as a raw material, indicating an appropriate body feeling that is not too soft or too hard. In addition, it was confirmed that the acidity and sugar content were improved due to the high content of the fruit and vegetable concentrate, so that an appropriate sweetness was produced without containing sugar.

The present invention also provides a soy milk soup composition prepared according to the above method, which can be consumed safely even by vegetarians.

The soymilk soup composition contains 10 to 25 parts by weight of a fruit and vegetable concentrate based on 100 parts by weight of a high-pressure homogenized soymilk; 10 to 20 parts by weight of a mixture of grain paste and grain powder; 2 to 8 parts by weight of vegetable cream powder; 0.2 to 0.6 parts by weight of a stabilizer; 0.1 to 0.4 parts by weight of an emulsifier; and 2 to 8 parts by weight of one or more additives selected from excipients, pH adjusters, salt, and fragrances.

In the soymilk soup composition, the soluble solids content of the soymilk soup composition may be 10 to 12% by weight.

The present invention also provides a retort food comprising the soymilk soup composition.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited by the following examples.

<Production Example>

Preparation Example: Preparation of high-pressure homogenized soymilk

1) Soybeans were selected, dried, and peeled by grinding and immersed in hot water at 75°C for 5 minutes. By discharging the immersion liquid, the remaining foreign matter was removed, and a certain amount of moisture was absorbed for easy grinding. The soaked soybeans were transferred to a chopper mill and wet crushed and stirred while adding 7 times the weight of purified water. It was confirmed that the average particle diameter of the grinding solution was 450 μm.

2) The soybean grinding liquid obtained in step 1) was first homogenized at a pressure of 200 bar in a high-pressure homogenizer (Homogenizer, Dong-A Homogenizer, China).

3) The first homogenate was subjected to secondary homogenization at a pressure of 600 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk. The average particle diameter of the prepared high-pressure homogenized soymilk was about 30 μm (see FIG. 2 ).

Control 1: Common soymilk (separated okara)

After carrying out the same procedure as in step 1) of Preparation Example to obtain a soybean grinding solution, it was placed in a centrifuge and centrifuged at 2000 rpm to remove okara. Soymilk from which okara has been removed was placed in a high-pressure homogenizer and homogenized at a pressure of 200 bar to prepare general soymilk.

Comparative Preparation Example 1: Homogenization twice at a pressure of 200 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was subjected to primary and secondary homogenization at a pressure of 200 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

Comparative Preparation Example 2: Homogenization twice at a pressure of 600 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was subjected to primary and secondary homogenization at a pressure of 600 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

Comparative Preparation Example 3: Homogenization treatment once at a pressure of 200 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was homogenized once at a pressure of 200 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

Comparative Preparation Example 4: Homogenization treatment once at a pressure of 600 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was homogenized once at a pressure of 600 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

Comparative Preparation Example 5: Homogenization treatment once at a pressure of 1,500 bar

The same procedure as in Preparation Example, except that the soybean grinding liquid obtained in step 1) was homogenized once at a pressure of 1,500 bar in a high-pressure homogenizer to prepare a high-pressure homogenized soymilk.

<Example of preliminary experiment>

Experimental method

(1) Measurement of average particle size: The particle size of the sample was measured with a particle size analyzer (Mastersizer 2000, Malvern Co.). The particle size analyzer is a device that analyzes the particle size of various types of particles, such as dry or wet, using the principle of laser diffraction, and can measure a particle size in a wide range of typically 0.02 μm to 2,000 μm.

(2) Viscosity measurement: The viscosity of the sample was measured with a B-type viscometer (BL, TOKI SANGYO Co., Japan) at 25°C.

(3) Measurement of acidity and pH: The acidity of the sample was converted to acetic acid (%, w/v) after neutralization titration using 0.1 N NaOH, and the pH was measured using a pH meter (Metrohm 691, Metrohm. UK Ltd., Herisau, Switzerland). ) was measured.

(4) Dietary fiber content measurement: The total dietary fiber content in the sample is determined by Food Standards Notice No. 2019-89 (2019.10.14) (No. 8. General Test Method > 2. Food Ingredients Test Method > 2.1 General Component Test Method > 2.1 .4 Carbohydrates > 2.1.4.3 Dietary fiber) ?? end. It was measured using the enzyme-gravimetric method.

(5) Measurement of soluble solids content: The soluble solids content of the sample was measured with a saccharimeter (POCKET REFRACTOMETER PAL-1, ATAGO Co., Japan) after taking 1 mL of the sample with an automatic pipette at 25°C.

The average value measured three times in the same manner as above was obtained.

Preliminary Test Example 1: Characteristics of high pressure homogenized soymilk

Preliminary Test Example 1-1: Particle size, viscosity, acidity, pH, dietary fiber content and soluble solid content of high-pressure homogenized soymilk

The particle size, viscosity, acidity, pH, dietary fiber content, and soluble solids content of the soymilk according to Preparation Examples and Comparative Preparation Examples of the present invention were measured according to the above experimental method and are shown in Tables 1 and 2 below. In this case, as a control group, a general soymilk obtained by separating and discharging okara was used.

Particle size, viscosity and dietary fiber content of high-pressure homogenized soymilk division Average particle diameter (㎛) Viscosity (mPa s) Dietary fiber content (g/100g) control 141.21 25.6 1.1 manufacturing example 30.04 70.4 2.6 Comparative Preparation Example 1 85.57 62.1 2.4 Comparative Preparation Example 2 28.45 118.2 2.9 Comparative Preparation Example 3 102.13 60.8 2.1 Comparative Preparation Example 4 60.24 80.3 2.3 Comparative Preparation Example 5 25.92 107.5 2.8

Referring to Table 1, it can be seen that the control group's general soymilk prepared by separating okara according to the existing manufacturing method is not suitable for preparing soymilk soup because the average particle diameter of the particles is very large and the viscosity is very low.

In addition, the soymilk of Preparation Example according to the present invention was most suitable for use as a main material of a soup composition in terms of particle size and viscosity compared to the soymilk of Comparative Preparation Example prepared by varying the homogenization pressure and number of homogenization treatments.

Acidity, pH, and soluble solid content of high-pressure homogenized soymilk division Acidity (%) pH Soluble solids content (% by weight) Control 1 0.26 6.64 7.0 manufacturing example 0.25 6.69 7.1 Comparative Preparation Example 1 0.25 6.67 7.0 Comparative Preparation Example 2 0.26 6.65 7.0 Comparative Preparation Example 3 0.25 6.66 7.0 Comparative Preparation Example 4 0.25 6.67 7.1 Comparative Preparation Example 5 0.25 6.68 7.1

Test Example 1-2: Sensory evaluation of high-pressure homogenized soymilk

Table 3 below shows the results of sensory evaluation of soymilk prepared according to Preparation Examples and Comparative Preparation Examples of the present invention.

The sensory evaluation consisted of a panel of 40 male and female students from Yonsei University who had been trained in sensory evaluation, and a 9-point scale method (9=very like; 8=like; 7=somewhat good; 6=slightly good; 5 = Neither like nor dislike; 4 = Somewhat dislike; 3 = Somewhat dislike; 2 = Dislike; 1 = Dislike very much). and a multiple range test (DMR-test; Duncan multiple range test) to verify significance at a significance level of p<0.05.

[Evaluation items]

-Appearance: When viewed with the naked eye, the color of the composition is evaluated comprehensively by looking at the color of the composition, the degree of lightness and thickness, and the degree of thickness.

-Taste: Comprehensive evaluation of the taste (rich taste, savory taste, clean taste, residual feeling in the mouth, sweet taste, salty taste, etc.) of the composition felt by the palate

-Fragrance: Comprehensive evaluation of the strong, light, and good degree of fragrance felt from the composition when perceived by the sense of smell (savory flavor, unique flavor felt from soy milk, etc.)

-Body feeling: Evaluate the thickness and thinness of the composition felt in the mouth

division Exterior flavor incense Body (throat) Comprehensive symbology Control 1 5.2 5.5 5.3 5.0 5.2 manufacturing example 5.8 6.2 6.1 5.9 6.1 Comparative Preparation Example 1 5.7 5.7 6.0 5.3 5.6 Comparative Preparation Example 2 5.1 5.8 5.7 4.6 5.2 Comparative Preparation Example 3 5.6 5.6 5.8 5.2 5.7 Comparative Preparation Example 4 5.7 5.8 6.0 5.8 5.8 Comparative Preparation Example 5 5.0 5.7 5.6 4.8 5.3

Looking at Table 3 above, the general soymilk of the control group prepared by separating okara according to the existing manufacturing method had large particles, leaving a residual feeling in the mouth and chewing, the particles had a rough feeling, and the viscosity was low, resulting in a body feeling. As a result, the overall preference was low. In addition, Comparative Preparation Example 1, Comparative Preparation Example 3, and Comparative Preparation Example 4 had appropriate viscosity, but a residual feeling in the mouth remained due to large particles, resulting in lower overall preference, and Comparative Preparation Example 2 and Comparative Preparation Example 5 had a particle size was appropriate, but the overall acceptability was lowered due to high viscosity and poor throat swallowing.

<Example>

Example: Preparation of Soymilk Soup Composition

(1) A high-pressure homogenized soymilk was prepared according to Preparation Example.

(2) Based on 100 parts by weight of the high-pressure homogenized soymilk, 17.5 parts by weight of a fruit and vegetable concentrate, 15.25 parts by weight of a mixture of grain paste and grain powder, 5 parts by weight of vegetable cream powder, a stabilizer (60% by weight of carrageenan, 10% by weight of xanthan gum) And gellan gum 30% by weight complex stabilizer) 0.425 parts by weight, emulsifier (glycerin fatty acid ester) 0.25 parts by weight, additives (excipient (maltodextrin) 5 parts by weight, pH adjuster (sodium bicarbonate) 0.12 parts by weight, salt (tablet) Salt) 0.45 parts by weight, flavoring (corn flavor) 0.2 parts by weight) 5.77 parts by weight and 105 parts by weight of purified water were mixed.

The fruit and vegetable concentrate is a mixture of a vegetable concentrate and a fruit concentrate in a weight ratio of 4:6, the vegetable concentrate is a mixture of a carrot concentrate and an onion concentrate in a weight ratio of 4:6, and the fruit concentrate is an apple concentrate and a pear concentrate It is mixed in a weight ratio of 5: 5.

The mixture of the grain paste and the grain powder is a mixture of the grain paste and the grain powder in a weight ratio of 6: 4, and the grain paste is a corn grinding solution obtained by boiling and grinding corn, and 40% by weight of the oligosaccharide is mixed, and the Grain powder is a powder obtained by sufficiently roasting and pulverizing corn.

(3) The solid content of the mixture was adjusted to 11 wt% by adding purified water to the mixture obtained in (2) or by appropriately using a method of concentration under reduced pressure.

(4) The mixture obtained in (3) was sterilized at 140° C. for 30 seconds, and then homogenized under a pressure of 150 bar to prepare a soy milk soup composition.

Control 2: Regular milk use

A soup composition was prepared in the same manner as in Example except that normal milk was used instead of the high-pressure homogenized soymilk obtained in step (1) in step (2).

Comparative Example 1: Normal soymilk + low-concentration fruit and vegetable concentrate + sodium bicarbonate free

In the same manner as in Example, except that in step (2), the general soymilk prepared in Control 1 was used instead of the high-pressure homogenized soymilk obtained in step ① (1), and ② the fruit and vegetable concentrate was 17.5 parts by weight based on 100 parts by weight of the soymilk. Instead of mixing in parts by weight, a low concentration of 6.5 parts by weight was mixed, and ③ a soymilk soup composition was prepared without mixing a pH adjuster (sodium bicarbonate).

Comparative Example 2: Normal soy milk + sodium bicarbonate free

In the same manner as in Example, except that in step (2), the general soymilk prepared in Control 1 was used instead of the high-pressure homogenized soymilk obtained in step ① (1), and ② soymilk without mixing a pH adjuster (sodium bicarbonate). A soup composition was prepared.

Comparative Example 3: General Soymilk

In the same manner as in Example, a soymilk soup composition was prepared using the general soymilk prepared in Control 1 instead of the high-pressure homogenized soymilk obtained in step (1) in step (2).

Comparative Example 4: Using only xanthan gum as a stabilizer

In the same manner as in Example, except that in step (2), a soymilk soup composition was prepared using xanthan gum (100%) instead of a complex stabilizer consisting of 60% by weight of carrageenan, 10% by weight of xanthan gum, and 30% by weight of gellan gum as a stabilizer did.

Comparative Example 5: Using only carrageenan as a stabilizer

A soy milk soup composition was prepared using the same procedure as in Example, except that in step (2), carrageenan (100%) was used instead of the complex stabilizer consisting of 60% by weight of carrageenan, 10% by weight of xanthan gum, and 30% by weight of gellan gum as a stabilizer. .

Comparative Example 6: Use of a complex stabilizer of a different composition as a stabilizer

Carrageenan 45 wt%, xanthan gum 15 wt% and gellan gum 40 instead of the composite stabilizer composed of 60 wt% carrageenan, 10 wt% xanthan gum, and 30 wt% gellan gum as a stabilizer in step (2) A soy milk soup composition was prepared using a complex stabilizer composed of wt%.

Comparative Example 7: Using only grain powder

A soy milk soup composition was prepared in the same manner as in Example, except that, in step (2), only corn powder was used instead of a mixture of grain paste and grain powder.

Comparative Example 8: Use of soymilk of Comparative Preparation Example 1

A soymilk soup composition was prepared in the same manner as in Example except that the soymilk prepared in Comparative Preparation Example 1 was used instead of the high-pressure homogenized soymilk obtained in step (1) in step (2).

Comparative Example 9: Use of soymilk of Comparative Preparation Example 2

In the same manner as in Example, a soymilk soup composition was prepared using the soymilk prepared in Comparative Preparation Example 2 instead of the high-pressure homogenized soymilk obtained in step (1) in step (2).

Comparative Example 10: Use of soy milk of Comparative Preparation Example 3

A soymilk soup composition was prepared in the same manner as in Example, except that the soymilk prepared in Comparative Preparation Example 3 was used instead of the high-pressure homogenized soymilk obtained in step (1) in step (2).

Comparative Example 11: Use of soymilk of Comparative Preparation Example 4

A soymilk soup composition was prepared in the same manner as in Example, except that the soymilk prepared in Comparative Preparation Example 4 was used instead of the high-pressure homogenized soymilk obtained in step (1) in step (2).

Comparative Example 12: Use of soymilk of Comparative Preparation Example 5

A soymilk soup composition was prepared in the same manner as in Example, except that the soymilk prepared in Comparative Preparation Example 5 was used instead of the high-pressure homogenized soymilk obtained in step (1) in step (2).

The compositions of the control and comparative examples are summarized in Table 4 below.

division main ingredient remark Control 2 plain milk - Example Soy milk of production example - Comparative Example 1 plain soy milk Low-concentration fruit and vegetable concentrate + sodium bicarbonate free Comparative Example 2 plain soy milk Sodium bicarbonate free Comparative Example 3 plain soy milk - Comparative Example 4 Soy milk of production example Use only xanthan gum as a stabilizer Comparative Example 5 Soy milk of production example Use only carrageenan as a stabilizer Comparative Example 6 Soy milk of production example Composite stabilizer with different composition as a stabilizer
(Carrageenan 45 ; Xanthan Gum 15 ; Gellan Gum 40) Comparative Example 7 Soy milk of production example Use only grain powder Comparative Example 8 Soymilk of Comparative Preparation Example 1 - Comparative Example 9 Soymilk of Comparative Preparation Example 2 - Comparative Example 10 Soy milk of Comparative Preparation Example 3 - Comparative Example 11 Soy milk of Comparative Preparation Example 4 - Comparative Example 12 Soymilk of Comparative Preparation Example 5 -

<Test Example>

Test Example 1: Characteristics of Soymilk Soup Composition (Viscosity)

The viscosity of the soymilk soup compositions according to Examples and Comparative Examples of the present invention was measured according to the above experimental method and shown in Table 5 below.

Viscosity of Soymilk Soup Composition division Viscosity (mPa s) Control 2 129.1 Example 132.5 Comparative Example 1 75.2 Comparative Example 2 85.3 Comparative Example 3 89.5 Comparative Example 4 135.7 Comparative Example 5 129.3 Comparative Example 6 131.7 Comparative Example 7 140.2 Comparative Example 8 125.3 Comparative Example 9 176.1 Comparative Example 10 121.4 Comparative Example 11 143.8 Comparative Example 12 164.7

In general, in the case of a soup composition, the preference for body is highest when the viscosity is 125 to 135 mPa s. In the case of the soup composition (Comparative Examples 1 to 3) prepared using general soymilk, the viscosity is too low. could check

Test Example 2: Stability Analysis of Soymilk Soup Composition

In order to confirm the storage stability of the soymilk soup compositions according to the Examples and Comparative Examples of the present invention, it was checked whether the layers were separated after being refrigerated for 1 month or the thickness (mm) of the separated layers was measured, and then shown in Table 6 below. indicated.

division The thickness of the separated layer (mm) Control 2 No layer separation Example No layer separation Comparative Example 1 1.9 Comparative Example 2 2.4 (micro-agglomeration) Comparative Example 3 2.2 Comparative Example 4 5.1 Comparative Example 5 2.0 Comparative Example 6 1.9 Comparative Example 7 No layer separation Comparative Example 8 No layer separation Comparative Example 9 No layer separation Comparative Example 10 1.2 Comparative Example 11 No layer separation Comparative Example 12 No layer separation

As shown in Table 6 above, in Comparative Examples 1 to 3, in which the soymilk soup composition was prepared using general soymilk, layer separation occurred.

In addition, since the soy milk soup composition of the present invention contains a high content of fruit and vegetable concentrate, as a stabilizer, a complex stabilizer comprising 55 to 75% by weight of carrageenan, 5 to 15% by weight of xanthan gum, and 15 to 35% by weight of gellan gum is added. In case of not using, it can be confirmed that layer separation occurs easily as the storage period elapses.

Test Example 3: Sensory evaluation of soymilk soup composition

The results of sensory evaluation of the soymilk soup compositions according to the control, examples and comparative examples of the present invention are shown in Table 7 below.

The sensory evaluation was composed of a panel of 40 male and female students from Yonsei University who received training in sensory evaluation, and a 9-point scale method (9=very like; 8=like; 7=somewhat good; 6=slightly good; 5 = Neither like nor dislike; 4 = Somewhat dislike; 3 = Somewhat dislike; 2 = Dislike; 1 = Dislike very much). was used and the significance was verified at the significance level p<0.05 by the multiple range test (DMR-test; Duncan multiple range test).

[Evaluation items]

-Appearance: When viewed with the naked eye, the color of the composition is evaluated comprehensively by looking at the color of the composition, the degree of lightness and thickness, and the degree of thickness.

-Taste: Comprehensive evaluation of the richness, lightness, and goodness (rich taste, savory taste, sweet taste, salty taste, etc.) of the composition felt by the palate

-Fragrance: Comprehensive evaluation of the strong, light, and good degree of fragrance felt from the composition when perceived by the sense of smell (savory flavor, unique flavor felt from soy milk, etc.)

-Body feeling: Evaluate the thickness and thinness of the composition felt in the mouth

division Exterior flavor incense Body (throat) Comprehensive symbology Control 2 7.2 7.6 7.4 7.1 7.5 Example 7.0 7.5 7.3 7.1 7.3 Comparative Example 1 4.7 4.1 4.6 4.5 4.5 Comparative Example 2 5.0 5.1 5.0 4.9 5.1 Comparative Example 3 5.1 5.2 5.2 5.2 5.2 Comparative Example 4 6.8 7.2 7.1 6.9 6.9 Comparative Example 5 6.8 7.1 7.0 6.8 6.9 Comparative Example 6 6.9 7.2 7.1 7.0 7.1 Comparative Example 7 6.6 6.8 6.8 6.5 6.7 Comparative Example 8 6.9 6.9 7.2 6.5 6.7 Comparative Example 9 6.1 7.2 7.0 5.7 6.2 Comparative Example 10 6.8 6.6 7.0 6.4 6.6 Comparative Example 11 6.8 7.0 6.9 6.8 6.9 Comparative Example 12 6.2 7.0 7.1 5.8 6.3

As shown in Table 7, the soymilk soup composition of the Example exhibited almost the same taste, aroma, and body feeling as the soup composition of the control prepared using milk even without using milk. In addition, compared to the comparative example, excellent scores were obtained in all items of appearance, taste, aroma, body feeling (throat), and overall preference.

In particular, Comparative Examples 1 to 3 prepared using general soymilk were tasteless, had a bitter taste, and had low body properties due to low viscosity compared to the soymilk soup compositions of the control and examples. In particular, in the case of Comparative Example 1, which was prepared by adding a fruit and vegetable concentrate at a low concentration, it was not only tasteless, but also had a very bitter taste due to its low sugar content.

Although the present invention has been described as the preferred embodiment mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also intended that the appended claims cover such modifications and variations as fall within the subject matter of the present invention.

Claims (15)

(1) grinding the soaked soybean and then homogenizing it at 100 to 700 bar to prepare a high-pressure homogenized soymilk;
(2) with respect to 100 parts by weight of the high-pressure homogenized soymilk,
10 to 25 parts by weight of fruit and vegetable concentrate;
10 to 20 parts by weight of a mixture of grain paste and grain powder;
2 to 8 parts by weight of vegetable cream powder;
0.2 to 0.6 parts by weight of a stabilizer;
0.1 to 0.4 parts by weight of an emulsifier; and
2 to 8 parts by weight of at least one additive selected from excipients, pH adjusters, salt and fragrance; mixing;
(3) adjusting the solid content of the mixture obtained in step (2) to 10 to 12% by weight; and
(4) sterilizing and homogenizing the mixture obtained in step (3); According to claim 1,
A method for producing a soy milk soup composition, characterized in that the high-pressure homogenized soymilk in step (1) is prepared by a method comprising the following steps:
a) immersing soybeans in hot water at 60 to 90° C. for 1 to 10 minutes and then grinding to prepare a grinding solution;
b) first homogenizing the grinding solution at 100 to 300 bar; and
c) Secondary homogenization treatment of the homogenate at 500 to 700 bar. According to claim 1,
A method for producing a soymilk soup composition, characterized in that the high-pressure homogenized soymilk in step (1) has a solid content of 7 to 9% by weight. According to claim 1,
The method for producing a soymilk soup composition, characterized in that the high-pressure homogenized soymilk in step (1) has a viscosity of 60 to 80 mPa s. According to claim 1,
The fruit and vegetable concentrate in step (2) is,
at least one vegetable concentrate selected from carrots, onions, celery, kale, broccoli, cabbage, parsley, beets, sesame seeds, hemp and burdock; and
One or more fruit concentrates selected from apple, pear, banana, mango, tomato, orange, grape, cucumber, citron, lemon, plum, lime and kiwi;
A method for producing a soy milk soup composition, characterized in that the mixture is mixed in a weight ratio of 1: 9 to 9: 1. 6. The method of claim 5,
The vegetable concentrate has a sugar content of 10 to 20 brix, and the fruit concentrate has a sugar content of 55 to 70 brix. According to claim 1,
In the mixture of the grain paste and grain powder in step (2), a weight ratio of the grain paste and the grain powder is 1 : 9 to 9: 1 A method for producing a soy milk soup composition. According to claim 1,
The grain paste in step (2) is an oligosaccharide in a grinding solution obtained by steaming and grinding one or more grains selected from barley, brown rice, corn, white rice, black soybean, black rice, barley radish, rice, glutinous rice, buckwheat, millet and sorghum. A method for producing a soymilk soup composition, characterized in that it is prepared by mixing 10 to 50% by weight. According to claim 1,
The grain powder in step (2) is prepared by roasting and pulverizing one or more grains selected from barley, brown rice, corn, white rice, black soybean, black rice, barley radish, rice, glutinous rice, buckwheat, millet and sorghum. A method for producing a soy milk soup composition. According to claim 1,
The method for producing a soy milk soup composition, characterized in that the stabilizer in step (2) is a complex stabilizer comprising 55 to 75% by weight of carrageenan, 5 to 15% by weight of xanthan gum, and 15 to 35% by weight of gellan gum. According to claim 1,
The emulsifier in step (2) is glycerin fatty acid ester, sugar ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, medium chain fatty acid triglyceride, polyoxyethylene fatty acid ester, and propylene glycol fatty acid A method for producing a soy milk soup composition, characterized in that at least one selected from among esters. According to claim 1,
The method for producing a soy milk soup composition, characterized in that the homogenization treatment in step (4) is performed at 100 to 200 bar. According to claim 1,
The high-pressure homogenized soymilk is prepared by: a) steaming soybeans at 75 to 130° C. for 0.5 to 8 minutes and grinding them to prepare a grinding solution; b) first homogenizing the grinding solution at 100 to 300 bar; And c) a second homogenization treatment of the homogenate at 500 to 700 bar; as prepared by a method comprising, the solid content is 7 to 9% by weight, the viscosity is 60 to 80 mPa s,
The fruit and vegetable concentrate may include at least one vegetable concentrate selected from carrot, onion, celery, kale, broccoli, green onion, cabbage, parsley, beet, sesame, hemp, burdock and garlic; and one or more fruit concentrates selected from apple, pear, banana, mango, tomato, orange, grape, cucumber, citron, lemon, plum, lime and kiwi; this is a mixture mixed in a weight ratio of 1: 9 to 9: 1,
The mixture of grain paste and grain powder in step (2) has a weight ratio of grain paste and grain powder of 1: 9 to 9: 1,
The stabilizer in step (2) is a complex stabilizer comprising 55 to 75% by weight of carrageenan, 5 to 15% by weight of xanthan gum, and 15 to 35% by weight,
The emulsifier in step (2) is a glycerin fatty acid ester,
The method for producing a soy milk soup composition, characterized in that the homogenization treatment in step (4) is performed at 100 to 200 bar. A soy milk soup composition prepared according to the method of any one of claims 1 and 13, and can be consumed safely even by vegetarians. A retort food comprising the soymilk soup composition of claim 14.

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