KR20240010446A - Method for producing ultra-fine soybean powder and soymilk composition comprising ultra-fine soybean powder produced by the method - Google Patents

Abstract

The present invention relates to a method for producing ultra-fine soybean powder, which deviates from the existing production method of recovering soybean hulls by grinding the whole soybean, which is nutritionally superior and has a small particle size, so it has excellent swallowing and sensory properties when applied to beverage products. A method for producing ultrafine soybean powder and a beverage using ultrafine soybean powder produced by the method can be provided.

Description

Method for producing ultra-fine soybean powder and soymilk composition comprising ultra-fine soybean powder produced by the method {Method for producing ultra-fine soybean powder and soymilk composition comprising ultra-fine soybean powder produced by the method}

The present invention relates to a method for producing soybean powder and a soymilk composition comprising ultrafine soybean powder produced by the method. Specifically, the present invention relates to a soymilk composition containing ultrafine soybean powder produced by the above method. Specifically, the present invention relates to a soymilk composition that is rich in nutrients by pulverizing whole soybeans and has excellent swallowing ability when made into soymilk. It relates to a method for producing fine soybean powder and a soymilk composition containing ultrafine soybean powder produced by the method.

Soybeans have been a major source of protein and fat for a long time in Asia, where grains are the staple food. In particular, protein, which accounts for more than 40% of soybeans' ingredients, is equivalent to the protein of milk or eggs, which has an even balance of essential amino acids, making it an excellent protein source for Asians who lack protein intake. In addition, soy protein is reported not only in terms of food nutrition, but also has excellent physiological activity, playing a role in lowering the content of serum cholesterol and reducing the incidence of diseases such as cancer, osteoporosis, and cardiovascular disease. These soybeans are used in a wide variety of ways, such as being cooked and consumed at home as bean sprouts or soybean soup, or as commercially processed products such as tofu and soy milk.

The conventional method for producing soymilk was to heat boiled soybeans or soybeans soaked in water, grind them, and then press them. However, using this method, there were problems such as bad flavor and taste, lipids from soybean components seeping out, and sediment forming due to large soymilk particles after making soymilk. Therefore, recently, in order to prevent this, soy milk products are being industrialized using chemical additives such as emulsifiers, thickeners, and flavoring agents.

In addition, the conventional technology had the disadvantage of having the possibility of destroying nutrients due to an increase in temperature during the soybean powder grinding step, and the manufacturing method resulting in large particle size, which discards the soybean skin and reduces production efficiency.

Registered Patent Publication No. 10-1070823 Registered Patent Publication No. 10-1440609

In order to solve the above problems, the present invention breaks away from the conventional method of producing soymilk by removing the soybean skin and grinds the entire soybean into ultrafine particles to create ultrafinely ground soybeans that are nutritionally superior and have excellent swallowing properties when applied to beverages. The object is to provide a powder manufacturing method and a soymilk composition containing soybean powder prepared by the method.

In order to achieve the above object, the present invention provides a method for producing ultrafine soybean powder comprising the following steps:

(a) drying soybeans;

(b) first crushing the dried soybeans;

(c) secondary pulverizing the primary pulverized soybeans;

(d) pretreating the secondary ground soybeans;

(e) Air grinding the pretreated soybeans.

Step (a) is a step of drying soybeans, and the soybeans used in this step are not limited, but are preferably unhulled raw soybeans.

Drying conditions are 40 to 90°C, preferably 50 to 80°C for 4 to 10 hours, preferably 5 to 9 hours.

If dried below the above drying temperature and drying time, the drying may not be smooth and the soybeans may not be pulverized well in the subsequent grinding step. If the above temperature range and drying time are exceeded, the soybeans may burn or become too dry. There is a risk that the peel may be removed when grinding.

The soybeans that have undergone the drying step may have a moisture content of 2 to 10% (w/w), preferably 2 to 8% (w/w), and more preferably 6 to 8% (w/w). If the moisture content is less than the above moisture content, the husk is easily removed when grinding soybeans, and if the moisture content is above the above moisture content, the soybeans may be crushed and smooth grinding may not be achieved.

Step (b) is a step of first crushing the soybeans dried through step (a). At this time, The roll mill spacing is set to 2~5mm and the soybean size is first crushed to 2~5mm. This is a preprocessing step for the target particle size during secondary grinding and is further intended to provide appropriate roasting conditions.

Step (c) is a step of second pulverizing the soybeans that have been pulverized through step (b), and is a step of pulverizing the soybeans that have been pulverized once more to ensure good heat transfer in the subsequent pretreatment step. At this time, soybeans can be ground to 1 to 10 mm, preferably 2 to 6 mm. If the grinding size is outside the above range, heat transfer efficiency may decrease during the roasting process, and it may be difficult to control the particle size in the subsequent airflow grinding step.

Step (d) is a step of preprocessing the soybeans secondaryly ground through step (c), and the pretreatment includes roasting and cooling the soybeans.

At this time, it may be preheated at 140 to 190°C, preferably 150 to 180°C, before roasting. Roasting if the above preheating process is not performed Since heat is continuously applied to the raw materials until the temperature is reached, there is a risk of a burnt taste or deterioration in quality.

After the preheating process, roasting is performed at 160 to 240°C, preferably 180 to 220°C, more preferably 190 to 210°C for 40 to 80 minutes, preferably 50 to 70 minutes. If the roasting temperature is below the above-mentioned roasting temperature, the roasting may not be done well and a fishy odor may occur, and if the roasting temperature is above the above-mentioned roasting temperature, the soybeans may be over-roasted and may have a burnt taste.

After roasting, the cooling process is performed at 10 to 40°C, preferably 20 to 30°C. If the temperature is below the above range, the moisture combined with the soybeans may freeze, causing oil and moisture to escape due to a sudden temperature rise during airflow grinding, which may deteriorate quality. In addition, if the temperature range is exceeded, the quality may deteriorate due to rancidity in combination with oxygen and soybean oil in the air, and the high humidity during airflow grinding may not allow smooth airflow grinding.

Additionally, the cooling is not limited, but may proceed with natural cooling in one embodiment of the present invention.

Step (e) is a step of air current pulverizing the soybeans pretreated by roasting and cooling as described above. The temperature during the pulverization is not limited, but is preferably maintained at 10 to 30° C., and the soybean input rate is 5 to 30° C. It may be 25 kg/h, preferably 10 to 20 kg/h. The reason for setting the grinding temperature range as above is that the temperature rises due to the motor during airflow grinding, and the humidity is high due to the high temperature, especially in summer, so humidity is retained in the powder raw materials, which prevents airflow grinding from proceeding smoothly, resulting in uneven particle size. Because there is.

In addition, the reason for setting the above input speed range is that when the input speed is high, air flow pulverization does not occur smoothly and the particle size is large, and when the input speed is low, the particle size becomes small but production efficiency is low.

In addition, the rotation speed of the grinder motor is 3,000 to 5000 RPM, preferably 3,000 to 4,000 RPM, and more preferably 3,400 to 4000 RPM, and the rotation speed of the dust collector motor is 500 to 2000 RPM, preferably 900 to 1,600 RPM. , More preferably, it can be pulverized at a speed of 1,100 to 1,300 RPM. If the grinding speed is below the rotation speed range of the grinder motor and the dust collector motor, there is a risk that the soybeans will not be pulverized well and may be left standing. If the speed range is exceeded, the particle size may be too small and the production efficiency may be lowered when applied to soy milk. there is.

The particle size of the soybeans pulverized through the grinding step may be 10 to 60 μm, preferably 15 to 50 μm. If the soybean size is less than the above range, there is no problem, but when manufactured artificially, production efficiency decreases, and if the size exceeds the above size, coarse particle size may be a problem when producing soymilk.

The airflow grinding method has the advantage of obtaining raw materials with a fine particle size and less damage to the raw materials due to collisions between the raw materials rather than friction between the equipment and the raw materials.

The present invention additionally provides a soymilk composition or soymilk product comprising soybean powder ground by the above method.

The present invention can provide a method for producing ultra-finely ground soybean powder, and the soybean powder prepared according to the above method is easily soluble in water and can provide a beverage with excellent swallowing ability when applied to a beverage.

In addition, the ultra-finely ground soymilk powder produced according to the present invention does not destroy nutritional components compared to conventional grinding methods, and when soymilk is produced using it, soymilk with excellent sensory evaluation results can be provided.

Figure 1 shows the CIE Lab color space for evaluating color difference in Experimental Example 2.
Figure 2 shows the principle of the particle size analyzer used for particle size analysis in Experimental Example 4.
Figures 3a and 3b show the average particle size of the ultrafine soybean powder prepared in Experimental Example 4.
Figures 3c and 3d show the average particle size of soybean powder in a liquid soymilk product manufactured using the ultrafine soybean powder prepared in Experimental Example 4.

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

However, the following examples and experimental examples only illustrate the present invention, and the content of the present invention is not limited to the following examples and experimental examples.

<Example> Preparation of ultra-fine ground soybean powder according to the present invention

The received raw soybeans were visually inspected for foreign matter, mold, rotten soybeans, and size uniformity to select high-quality raw soybeans. The selected raw soybeans were evenly distributed on drying trays, placed in a dryer, and dried at 50-80°C for 5-9 hours until the moisture content was less than about 8% (w/w).

Afterwards, the dried raw soybeans were first pulverized to a size of 2~5mm by setting the roll mill interval to 2~5mm.

The soybeans pulverized above were put into a screw-type grinder and subjected to secondary pulverization by setting the mesh size to a small particle size of 2 to 6 mm for effective roasting.

The crushed soybean raw materials were put into a heat transfer drum rotating roaster and roasted at 180~220℃ for 50~70 minutes to remove fishy and raw odor and maximize the savory flavor. Afterwards, the temperature and time for roasting were set, and the presence or absence of appropriate chromaticity was determined using a colorimeter.

Subsequently, the roasted soybean raw material was naturally cooled at room temperature and then set to an airflow grinding device at an input speed of 10 to 20 kg/h, a grinder rotation speed of 3,400 to 4,000 RPM, and a dust collector rotation speed of 1,000 to 2,000 RPM to produce particles of 15 to 50 μm. Soft ultra-fine soybean powder having a large size was prepared.

Each of the above processes was set based on the results of the experimental examples below.

<Experimental Example 1> Evaluation of soybean drying conditions

In order to evaluate the effect of soybean drying conditions on soybean powder production in the present invention, raw soybeans were dried at different temperatures and times as follows and then ground.

- Condition 1: Dry at 40~70℃ for 3~6 hours

- Condition 2: Dry at 40~70℃ for 5~9 hours

- Condition 3: Dry at 50~80℃ for 3~6 hours

- Condition 4: Dry at 50~80℃ for 5~9 hours

- Condition 5: Dry at 70~100℃ for 3~6 hours

- Condition 6: Dry at 70~100℃ for 5~9 hours.

As a result of the experiment, when conducted under Condition 1 above, the moisture content was found to be more than 12% (w/w), and the soybeans were crushed during roll mill grinding and smooth grinding was not achieved. When carried out under condition 2, the moisture content was found to be more than 10% (w/w), and the soybeans were crushed during roll mill grinding, so smooth grinding was not achieved. When carried out under condition 3, the moisture content was found to be more than 8% (w/w), and the soybeans were crushed during roll mill grinding, so smooth grinding was not achieved. On the other hand, when conducted under condition 4, the moisture content was less than 8% (w/w), and the soybeans were pulverized smoothly during roll mill pulverization.

When carried out under condition 5, the moisture content was found to be less than 6% (w/w), and when grinding in a roll mill, the soybeans crumbled and even the husk flew away. When carried out under condition 6, the moisture content was found to be less than 4% (w/w), and airflow grinding was difficult as the soybeans crumbled and the husks flew off during roll mill grinding.

Based on the above results, Experimental Example 2 was conducted under the conditions of Condition 4 of Experimental Example 1.

<Experimental Example 2> Evaluation of roasting conditions

Raw soybeans are light yellow in color and have a fishy taste when consumed. When roasted under appropriate roasting conditions, it changes from light yellow to dark yellow, and the fishy taste disappears and becomes savory. In order to eliminate the fishy taste and evaluate the color corresponding to the savory taste using a colorimeter, the roasting temperature and time were set at different settings as follows:

- Condition 1: Roasting at 180℃ for 50~70 minutes

- Condition 2: Roasting at 180℃ for 70~90 minutes

- Condition 3: Roasting at 200℃ for 50~70 minutes

- Condition 4: Roasting at 200℃ for 70~90 minutes.

Color difference is in the CIE L*a*b* color space, where the L* value represents brightness. If L* = 0, it represents black, and if L* = 100, it represents white. a* indicates whether the color is biased toward red or green. If a* is negative, the color is biased toward green, and if a* is positive, the color is biased toward red/purple. b* represents yellow and blue. If b* is negative, it is blue, and if b* is positive, it is yellow (see Figure 1).

As a result of the evaluation, it was confirmed that when carried out under Condition 1, there was a slight fishy smell and a slightly nutty taste when consumed. The color difference was L* 73.2/ a* 10.9/ b* 27.8.

When conducted under condition 2, there was no fishy smell upon ingestion, a savory and burnt taste occurred, and the color difference was L* 69.5/ a* 11.3/ b* 26.2.

When conducted under condition 3, there was no fishy smell upon ingestion, the nutty taste was felt well, and the color difference was L* 71,5/ a* 10.5/ b* 26.4.

When conducted under condition 4, there was no fishy smell upon ingestion, but a strong burnt taste arose, and the color difference was L* 65.2/ a* 12.5/ b* 28.1.

Based on the above results, soybeans prepared under condition 3 had no raw soybean odor and had an increased savory taste, so Experiment Example 3 was conducted under the above conditions.

<Experimental Example 3> Evaluation of air flow pulverization conditions

In the air flow grinding step, the raw material input speed, air flow rotation speed of the air flow grinder, and dust collection rotation speed must be set to process ultra-fine soybean powder with a soft particle size and application diversity, so the motor rotation speed and dust collection rotation speed conditions are set as follows. The impact on manufacturing was assessed differently:

- Condition 1: Motor rotation speed 3,400RPM, dust collection rotation speed 900~1,600RPM

- Condition 2: Motor rotation speed 3,600RPM, dust collection rotation speed 900~1,600RPM

- Condition 3: Motor rotation speed 3,800RPM, dust collection rotation speed 900~1,600RPM

- Condition 4: Motor rotation speed 4,000RPM, dust collection rotation speed 900~1,600RPM.

As a result of the evaluation, when conducted under Condition 1 above, the raw material dust collection efficiency in the recovery device was low and the raw material (ground soybeans) was left in the air flow grinding device. At this time, the particle size of the soybeans was D50㎛ (37.90~38.79㎛) and D90㎛. (111.5~124.1㎛).

When carried out under Condition 2 above, raw material dust was collected to some extent in the recovery device, but production efficiency was low and the target particle size was not reached. The particle size of the soybeans at this time was D50㎛ (35.52-36.47㎛) and D90㎛ (102.57-109.9㎛).

When carried out under Condition 3 above, appropriate dust collection efficiency and particle size were obtained, especially at a dust collection rotation speed of 1,100 to 1,300 RPM. At this time, the particle sizes of soybeans were D50㎛ (33.47 to 38.94㎛) and D90㎛ (85.7 to 101.73㎛).

When carried out under Condition 4 above, the raw material dust collection efficiency in the recovery device was low and the raw material was left in the air flow grinding device. At this time, the particle size of the soybeans was D50㎛ (32.06-36.01㎛) and D90㎛ (63.46-74.02㎛).

Based on the above results, since the dust collection efficiency and particle size size of the airflow pulverized raw material under condition 3 were appropriate, Experimental Examples 4 and 5 were conducted under the above conditions.

<Experimental Example 4> Particle size evaluation of pulverized soybean powder

The following experiment was conducted to confirm the average particle size of the ultra-finely ground soybean powder obtained by passing soybeans through an airflow grinder and the soymilk to which it was applied.

Among the soybean powders obtained by airflow grinding in Experimental Example 3, the pulverized soybean powder obtained under condition 3 was requested for analysis by the Korea Polymer Testing Laboratory, an external analysis agency, and the particle size (0.4~2,000㎛) was analyzed as it was in the powdered state. Analysis was conducted using capable measuring equipment (laser diffraction and scattering ISO 13320). The particle size sizes D10, D50, and D90 were measured to calculate the average particle size, and the number of repetitions was three.

In particle size analysis, when light is irradiated to a particle, the intensity and scattering angle of the scattered light among the light reaching the particle are detected by the detector, and calculating the size of the particle through this is the core of the principle of the laser particle size analyzer. Fraunhofer diffraction and Mie theory are used as theories to determine the size of particles. This theory is a method of measuring the size distribution of particles using the diffraction phenomenon. The scattering intensity is proportional to the size of the particle, and the scattering angle is proportional to the size of the particle. It is a theory based on the principle of inverse proportion (Figure 2).

As a result of the experiment, the average particle size of the ultra-finely ground soybean powder ground under the above conditions was found to be 38.88㎛ ~ 40.55㎛ (FIGS. 3A and 3B).

<Experimental Example 5> Sensory evaluation of soymilk containing ultrafine soybean powder prepared according to the present invention

Soymilk manufactured using the ultra-fine soybean powder obtained in Experimental Example 4 was recruited to 32 panelists in their 40s and 50s to evaluate the main sensory attribute symbols (comprehensive preference (selection frequency)/comprehensive symbol/) for the soymilk product. Detailed attribute symbols (appearance, aroma, taste, mouthfeel, aftertaste) were evaluated.

An external request agency conducted the evaluation at the Sensory Testing Center of Sensorometrics Co., Ltd., and each evaluator was provided with 100 ml of soy milk for evaluation. The results are shown in Tables 1 and 2.

As a result of the evaluation, the soymilk according to the present invention was evaluated to have a significantly higher overall preference than its competitors (95% confidence level). The difference in detailed attribute symbols between the two products was not significant in terms of appearance, but the sensory evaluation results of the soymilk according to the present invention were evaluated much higher in terms of aftertaste, mouthfeel, and taste, and the soymilk according to the present invention was evaluated somewhat higher in terms of aroma as well (95 % confidence level).

product Overall preference Comprehensive symbol Frequency of selection Average (9 points) CCI (100 points) this invention 22 5.88 89.8 Competitors 10 5.38 53.5 P-value <0.05 -

product Exterior incense taste Mouth feel aftertaste this invention 6.22 6.16 5.75 5.72 5.91 Competitors 6.28 6.06 5.28 5.22 5.13 P-value - - - 0.19 0.07

Claims (10)

(a) drying soybeans;
(b) first crushing the dried soybeans;
(c) secondary pulverizing the primary pulverized soybeans;
(d) preprocessing the secondary ground soybeans through roasting and cooling steps;
(e) air-grinding the pretreated soybeans;
In the method for producing ultrafine soybean powder comprising,
A method for producing ultrafine soybean powder, characterized in that the roasting in step (d) is performed at 190 to 210 ° C. for 50 to 70 minutes. The method of claim 1, wherein step (a) involves drying soybeans at 50 to 80°C for 5 to 9 hours. The method of claim 1, wherein the soybeans dried through step (a) have a moisture content of 6 to 8% (w/w). The method of claim 1, wherein in step (c), the soybeans are pulverized to 2 to 6 mm. The method of claim 1, wherein in step (d), preheating is performed at 150 to 180° C. before roasting. The method of claim 1, wherein in step (d), cooling is performed at 20 to 30°C. The method of claim 1, wherein in step (e), the temperature of the air current grinding is maintained at 10 to 30° C. and the soybeans are introduced at a rate of 10 to 20 kg/h. The method of claim 1, wherein in step (e), the air current pulverization is performed at a rotation speed of the grinder motor of 3,000 to 4,000 RPM and a rotation speed of the dust collector motor of 900 to 1,600 RPM. The method of producing ultrafine soybean powder according to any one of claims 1 to 8, wherein the production method includes grinding soybeans to a size of 15 to 50㎛. A soymilk composition comprising ultrafine soybean powder prepared by the method of any one of claims 1 to 8.