KR870001616B1 - Method for producing sprede using soy-bean - Google Patents

Abstract

A soybean spread is prepd. Thus, soybeans are treated at 95≰C for 15min, exuviated, crushed, and screened with 12-20 mesh of sieve. The crushed soybeans are toasted at 160-200≰C for 15-40 min and re- crushed to 30 mesh particles. 32.4 parts toasted soybean powder, 38.1 parts margarine, 10 part soybean oil, 17.9 parts sucrose, and 1.6 parts. DK ester F20 are mixed at 75≰C and mill-rolled at room temp. to give 200 mesh soybean spread.

Description

Soybean Spreads

Soybean is not only one of the best foods in terms of protein and amino acids in plant foods, but also contains large amounts of unsaturated fatty acids, including lecithin, which prevents atherosclerosis. Soybeans, however, contain disgusting soybean odors and trypsin inhibitors and must be removed or inactivated for use as food. Traditionally, soybeans have been used to make tofu, soy sauce, and soybean paste, but these foods contain large amounts of water and have very low salinity or poor shelf life, so their contribution is low in terms of calories and protein intake. In recent years, soybeans have been processed and used a lot of soy milk, but they also contain a lot of water, and high-calorie, high-protein products, such as Spread, have not been developed.

Spreads are pastes or semi-solid convenience foods developed for bread, biscat and other foods, including butter, margarine and peanut butter. The quality of the food depends a lot on flavor or color selection, but in the spread, the visual texture, applicability and texture of the bread are very important.

Therefore, in view of the excellent nutritional aspects of soybeans described above, the present invention utilizes all of the soybean seeds which have been stripped and removed only to the end of the soybeans, and is effectively roasted to solve the problems of flavor and digestive physiology derived from the smell of soybean and trypsin inhibitor. At the same time, roasted soybeans were mixed with fats and oils, followed by an appropriate emulsification process, and then refined with a roller mill to invent a new soybean spread manufacturing method with excellent influence and preference.

The present method will be described in detail by manufacturing process as follows. The soybeans were dried heat treated at 95 ° C. for 15 minutes, and then deshelled using a crusher and a blower, and then subjected to a particle size of 10-20 mesh using a sieve for even heat penetration during roasting. Next, the roasting time and temperature were measured for roasting, and the result was 160-200 ° C for the removal of disgusting soybean odor, prevention of burnt odor produced by excessive dry heat treatment, destruction of trypsin inhibitor and good flavor. It was found that roasting at 15-40 minutes was effective. The roasted soybean flakes are ground to about 30 mesh using a grinder for uniform mixing. On the other hand, subsidiary materials such as hardened oil, liquid oil, emulsifier and sugars are warmed and mixed at 75 ° C. in a mixer to impart fluidity. Here, the roasting is carried out by adding a small amount of roasted soybean powder prepared as described above in small amounts, and the stirring is added for about 10-15 minutes even after the mixing of the raw materials is completed. After stirring, the temperature of the product was lowered to room temperature in order to improve the formation of fat particles, and then passed through a three-stage roller mill several times in order to refine the particles of the spread to finely grind the particle size to 200 mesh or more to prepare a soybean spread. The spread made in this way contains all the nutritional ingredients of soybean and has the flavor that is familiar to Koreans by proper roasting. It is also excellent in preservation as a high calorie and high protein food. In addition, it is evaluated as an excellent food for national health because there is no undesirable saturated fatty acid present in cholesterol and peanut butter.

EXAMPLE

Baked soybean powder part 32.4

Curing Oil Part 38.1

Liquid oil part 10.0

Sugars Part 17.9

Oil Painting Part 1.6

100.0 parts

These raw materials were prepared according to the process described above. At this time, margarine as hardened oil, soybean oil as liquid oil, sugar as sugar, DK ester F20 as emulsifier, and citrus essential oil or various fragrances are added properly to enhance flavor.

Claims (1)

A method of preparing a soybean spread, characterized in that all the shelled soybean seeds are shredded to about 10-20 mesh, roasted for 15-40 minutes at 160-200 ° C., mixed with appropriate fats and oils, and then refined to 200 mesh or more.