KR101771432B1

KR101771432B1 - Soy milk with increased dietary fiber and low sugar, and its fabrication method

Info

Publication number: KR101771432B1
Application number: KR1020150157916A
Authority: KR
Inventors: 오명철; 김현정; 오기훈; 구경남; 문형진; 문병호
Original assignee: 제주국제대학교 산학협력단; 농업회사법인 제주콩산업(주)
Priority date: 2015-11-11
Filing date: 2015-11-11
Publication date: 2017-08-25
Also published as: KR20170055128A

Abstract

The present invention relates to a method for producing a carrot juice, comprising the steps of growing and pulverizing soybeans, juicing to obtain a soy milk solution, blending the carrot at a temperature of 80 to 100 ° C for 5 to 30 minutes, , The remaining carrot bean is dried at a temperature of 40 to 60 ° C. for 2 hours to 12 hours and then pulverized to obtain a carrot powder; and mixing the carrot juice and carrot powder with the soybean milk The present invention provides a method for producing soybean milk having increased dietary fiber content. The soymilk according to the present invention may contain 80 to 95 wt% of soybean milk, 1 to 10 wt% of carrot juice, and 0.1 to 0.5 wt% of carrot powder.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to soy milk,

The present invention relates to soymilk, and more particularly, to a soymilk soy milk which increases dietary fiber and improves flavor while reducing sugar content, unlike general soymilk products.

As soy is known to be beneficial to diabetes, cancer, obesity, arteriosclerosis and hypertension, interest in soy is increasing. In addition to traditional fermented foods such as doenjang and kochujang, soybean is also used as a food that is important to the diet of many consumers, including tofu, edible oil and soy milk.

Soybean milk is a representative soybean processing product that increases the digestibility and protein utilization rate of soybean. It is well digested and absorbed. It is rich in essential amino acids, contains a large amount of essential fatty acids, has few saturated fat, no cholesterol and rich in minerals such as iron, phosphorus and potassium There is a growing demand for arteriosclerosis, improvement of lipid metabolism, improvement of nerve function, anti-aging and isoflavones, which are effective for prevention of breast cancer and can be supplied at a low price similar to milk. Especially, it is recognized as a high protein milk substitute for infants who do not contain lactose and causes lactose intolerance and allergy due to milk, and is recognized as a nutritious beverage for prevention of adult diseases.

Soya oil is traditionally produced by boiling soy beans in water, heating soy sauce, juicing or drying soy beans in a modernized production facility. The beans are then removed, Peptides, lipids and minerals are inevitably removed. In order to overcome the problem of loss of nutrients, a recipe that does not remove the bean has been developed. However, whole soybean milk which does not remove the bean is produced by decomposing dietary fiber into enzymes or using a high pressure homogenizer. However, There is a problem such as inconvenience and economical efficiency caused by soaking. In addition, the bean husk has a disadvantage in that the bean smell is further enhanced, the viscosity of the soy milk is increased, and the texture is lowered as a result of increasing the grain size.

Dietary fiber is a complex polysaccharide that is not decomposed by the digestive enzymes of the human body. It is a complex polysaccharide that increases the fecal matter and smoothes the passageways. It regulates the function of epithelial cells through the activation of intestinal microorganisms, The risk of colon cancer development can be reduced. However, the conventional soybean milk product was greatly reduced in dietary fiber content by eliminating beage or decomposing dietary fiber, and there was a limit to the improvement of taste.

In addition, the biggest disadvantage of soymilk products is off-falvor, such as foot odor or beany flavor, which causes consumer preference to deteriorate and impedes market expansion. In order to inhibit the activity of lipoxygenase, soybean varieties lacking these enzymes have been developed or enzymatic inactivation methods have been studied by introducing various kinds of heat treatment processes. However, , And added sugar to the soy milk product excessively, thereby strengthening the sweet taste.

In addition, conventional soybean milk products are used to improve digestive disorders by mixing vegetable oils, emulsifiers that mix with oil and water, and thickeners such as carrageenan to maintain viscosity, to improve the dilute viscosity of soybean milk, Resulting in adverse effects.

In order to compensate for the disadvantages of such a soybean milk product, there is a variety of methods such as the use of alkaline ionized water (Patent Publication 2006-35841), the fermentation by adding lactic acid bacteria (Patent Publication No. 2011-94601) Technology has been proposed. However, there is still a lack of techniques to reduce the sugar content, eliminate harmful additives, and increase the dietary fiber content while maintaining the taste and nutrition of soybean milk products.

The present invention has been made under the technical background described above, and an object of the present invention is to provide a soymilk product improved in the sense of odor peculiar to soy milk.

Another object of the present invention is to provide a soymilk product which is highly nutritious as well as digestible and absorbed by increasing dietary fiber content in soymilk.

It is another object of the present invention to provide a competitive production method capable of simultaneously securing taste and functionality in soy milk production process.

Other objects and technical features of the present invention will be more specifically described in the following detailed description.

In order to achieve the above object, the present invention provides a method for producing a carrot juice, comprising the steps of: growing and pulverizing soybeans to obtain a soybean milk solution; blending the carrot at a temperature of 80 to 100 ° C for 5 to 30 minutes, A step of drying the remaining carrot bean at a temperature of 40 to 60 ° C. for 2 hours to 12 hours and then pulverizing to obtain a carrot powder; and adding the carrot juice and carrot The method comprising the step of mixing the pulp powder with the nutrient solution.

The soymilk according to the present invention may further include a step of homogenizing the soy milk solution mixed with the carrot juice and the carrot thin powder, and sterilizing the soy milk in a sealed state in the packaging container.

Also, the present invention provides a soybean oil enhanced in dietary fiber comprising 80 to 95 wt% of soybean milk, 1 to 10 wt% of carrot juice, and 0.1 to 0.5 wt% of carrot powder. The carrot powder may be ground to a size of 100 to 200 mesh. In the present invention, it is preferable that the soy milk solution is prepared using soybean mycelium from Jeju.

According to the present invention, it is possible to improve the malodor taste of conventional soybean milk products and improve the functionality of soybean milk by enhancing dietary fiber. Specifically, soybean milk can be mixed with carrot juice to provide a soybean milk product with improved taste and flavor while reducing the sugar content, and the carbohydrate powder is included to increase the dietary fiber content.

The present invention relates to a soybean milk soybean, a soybean oil which is produced from Jeju juvenile soybean, and contains a juice solution and an extract of jujube using an environmentally friendly carrot from Jeju to improve the flavor of soybean milk. It is a low calorie product rich in dietary fiber, It is possible that children and young people can improve soy milk product preferences.

In particular, carrots are selected as one kind of fruit and carrots are used as a byproduct in the process of carrot juice to improve dietary fiber, thereby reducing the cost of materials and manufacturing process while reducing sugar content, eliminating harmful additives, High-quality soy milk can be provided.

The present invention can greatly contribute to enhancing the competitiveness of soybean milk products, increasing the profit of carrot farmers, and expanding the functional health beverage market.

Brief Description of the Drawings Fig.
2 is a photograph showing the process of carrot blazing
Fig. 3 is a photograph showing the carrot juice process
FIG. 4 is a photograph showing the powdered carrot bean remaining after carrot juice
FIG. 5 is a photograph showing the result of mixing the carrot juice and the carrot powder with the soy milk

The present invention proposes a soymilk obtained by mixing a carrot juice and a carrot powder in a soy milk solution obtained from soybean, wherein the taste and flavor are improved and dietary fiber is enhanced.

Specifically, the soybean milk according to the present invention can improve the flavor and taste of soybean milk by adding carrot juice, and increased the dietary fiber content in soy milk by including carrot powder. As a fruit and vegetable food in soymilk, one product (carrot) is selected, but both effects of taste improvement and dietary fiber promotion can be obtained at the same time. In particular, even when the amount of sugar is reduced, the sweetness can be maintained, so that it is possible to provide a soymilk product with a low mortality, and contribute to the upgrading of the soy milk product.

The present invention provides a soybean oil enhanced in dietary fiber comprising 80 to 95 wt% of soybean milk, 1 to 10 wt% of carrot juice, and 0.1 to 0.5 wt% of carrot powder. If necessary, 1 to 10 wt. Of oligosaccharides, sugars such as sugars can be added, and other small amounts of salt and calcium can be further added.

The soy milk production process of the present invention will be described with reference to Fig. First, beans are grown and pulverized, and then juice is obtained to obtain a soy milk solution (step 120).

Soy milk production can be manufactured through processes such as selection, peeling, immersion, blanching, hot water grinding, filtration or centrifugation, mixing of material, deodorization and sterilization of soybean. The peeling and dipping process can shorten the heating time, inhibit protein denaturation and browning, and remove the heat-resistant spore forming bacteria attached to the epidermis by removing the bean husks. It also decomposes fatty acids to inactivate the lipoxygenase enzyme, which causes unpleasant odors such as bean curd and lowers the taste. The soy milk, which has been filtered and centrifuged to remove the beverage, can be supplemented with sugar, methionine, calcium, vitamin C and D,

In a preferred embodiment of the present invention, the soy milk solution is prepared using soybean mycelium from Jeju. Most of the soymilk products currently distributed in Korea are made from low-priced imported soybeans as raw materials, but in case of imported soybeans Genetically modified (GMO) soybeans are the most common cause of consumers avoiding soy milk products. Dominant soybean protein, fat and carbohydrate are superior to imported soybean. In particular, soybean soybean, Xinhua bean, has high isoflavin content, which can increase the quality and value of soybean milk products.

Produce carrot juice and carrot powder separately or simultaneously with soy milk. First, carrot is blended and then juice is obtained to obtain a carrot juice solution (step 120). The carrots are washed and then blanched at a temperature of 80 to 100 ° C for 5 to 30 minutes. During this process, the enzyme (oil component) contained in the carrots is destroyed. As a result, It is possible to prevent the soymilk mixture from becoming turbid. In addition, it can prevent discoloration of carrots through blenching, improve preservation, and improve smooth taste and sweet taste. Brewed carrot juice is mixed with soy milk and has a great effect in improving the texture and flavor of soymilk.

Bleaching temperature should be less than 100 ℃ and the enzyme should be destroyed in a short time so that the loss of carotene and other vitamins in the carrot is small. After the blanching is completed, it is crushed and juiced to obtain a carrot juice. Remove carrots from the remaining carrots after the juice.

The remaining carrot bean is pulverized through drying and pulverization (step 130). The carrot powder is prepared by drying the remaining carrot residue at a temperature of 40 ~ 60 ℃ for 2 ~ 12 hours and then grinding. For example, when the temperature is 60 ° C, it is dried for 2 ~ 3 hours and if it is 40 ° C, it is dried for 10 ~ 12 hours to prevent heat damage to carrot powder.

Powder particle size is in the range of 100 ~ 200 mesh, and fine powdering prevents homogenous mixing and aggregation with soybean milk. Because carrot powder is high in dietary fiber content, it can stimulate intestinal motility, improves digestion and absorption, and can be used as a diet food with a feeling of fullness.

The soymilk obtained through each individual process is mixed with carrot juice and carrot powder (step 140). It is preferable that the carrot juice is mixed in the range of 1 to 10 wt% and the carrot powder is in the range of 0.1 to 0.5 wt% with respect to 80 to 95 wt% of the soy milk solution. The carrot juice solution can improve the flavor of soy milk as much as it is contained in a range that does not significantly impair the original taste and color of soybean milk, but is included in the above range in consideration of economic efficiency and viscosity of soybean milk. In case of carrot paste powder, the content of dietary fiber can be increased as much, but it is included in the above range in consideration of viscosity and flavor of soymilk.

The soy milk of the present invention may further contain a sugar such as a small amount of oligosaccharides. However, since the sugar content of the blended carrot juice and the carrot powder can be significantly reduced to less than half of the conventional soy milk, have. Unlike conventional soymilk products, which are based only on sweetness, such sweetened soy milk has the added flavor of soy milk and improved carrot flavor, which can improve preference regardless of age. Especially, it is very suitable to be used as infant food for infants or patients.

The soymilk according to the present invention can prevent agglomeration of the lumps through the homogenization process (step 150) of the soybean milk mixed with the carrot juice and the carrot thin powder. Thereafter, the soy milk solution is sealed in a packaging container and the product is sterilized (step 160).

Example

To prepare the soymilk-enhanced and dietary fiber-enhanced soybean milk according to the present invention, soybean milk was first prepared.

The soybean soybean soybean was purchased from farm households. The unaltered soybeans were immersed in water at 10 to 35 DEG C for 3 to 12 hours. After immersion, 2 to 7.3 parts by weight of water was added to 1 part by weight of the soybean, and the mixture was then heated at 90 to 110 DEG C for 5 to 20 minutes. The soybeans added were ground and mixed with water. Thereafter, the beans were separated from bean sprouts and beans, and the isolated beans were sterilized. Then, the sterilized soybean was separated again into soybean milk and beage. The final soy milk solution was homogenized and then sterilized. The sterilized homogenized soymilk was treated at 2 ~ 10 ℃. To supplement the minerals, a small amount of the calcium mixed preparation (calcium carbonate or calcium phosphate solid) was dispersed in the soy milk solution before the homogenization step.

Next, green carrots were purchased through the account NACF to produce carrot juice and carrot leaves. The carrots were washed as a pretreatment of carrots, and then blackened and discolored, and bruuned at 95 ° C for 20 minutes for enzyme inactivation (see FIG. 2). The carrots that had been blanched were crushed and juiced through a filter having a size of 200 mesh (see Fig. 3). The resulting carrot juice had a sugar content of 7 ° brix and an extraction yield of 48%.

Then, to obtain carrot powder with a lot of dietary fiber, the carrot leaves which were left behind after carrot juice were collected and dried by hot air at 40 ° C for 15 hours. The dried carrot bean was ground to a size of 150 mesh to obtain a powder. Thereafter, the powder was freeze-dried to further remove moisture, and then pulverized to a size of 150 mesh to obtain a final dried carrot powder (see FIG. 4). Dietary fiber content of carrot powder was 29.6g per 100g of dried powder. Fig. 5 shows the soybean milk obtained by mixing carrot juice and carrot powder.

Soymilk was prepared by mixing various proportions of soybean milk, carrot juice and carrot powder. The sensory evaluation was carried out to determine flavor changes and dietary fiber contents according to mixing ratios.

a) Improving the taste of the olive by adding oligosaccharides

In order to further improve the malt taste of the soybean milk itself, the soy milk of the present invention, in which the content of sugar or liquid sugar is greatly reduced, was sought to find an optimal ratio to maintain the maltose content while improving the malt taste by adding a small amount of oligosaccharide. For this, soybean oil was added and oligosaccharides were added at the same ratio as in Table 1 without addition of carrot juice and carrot powder, and then sensory evaluation was carried out.

As the means to minimize the salty taste remaining in soy milk, the amount of oligosaccharide added to soy milk was increased from 0 to 9 mL (0 to 9 wt%), and the color, flavor, taste, texture, , Normal 4 points, and 'very bad' 1 point. The results of the sensory evaluation were shown in Table 2.

The color of soymilk did not affect the color of soymilk, with or without added oligosaccharide. Oligosaccharide added soybean milk had slightly improved soybean milk flavor as the oligosaccharide content increased, but there was no significant difference between the two groups (p <0.05). The addition of 5 mL of oligosaccharide to soybean milk improved the taste of soy milk by 4.1 points, and the addition of 7 mL of soy milk to the C group of 4.8 points resulted in a significant improvement of soybean milk taste of 5.1. From these results, soy milk due to sweetness enhancement of soy milk It was judged that it would be possible to remove the characteristic odor of fish. The texture of soymilk which evaluated mouth feel and neck turnover was also evaluated as the texture of soymilk was increased with the increase of oligosaccharide content due to disappearance of rough feeling of soy milk due to the properties of oligosaccharide. The addition of 5 mg or more oligosaccharide (B ~ D) significantly differed from the control at the p <0.05 level. The overall acceptability was affected by the taste and texture, and as the oligosaccharide content increased, Respectively.

These results suggest that the addition of oligosaccharide to soy milk may improve the taste and texture of soymilk. If oligosaccharide is added to soybean milk, it is preferable to use oligosaccharide within 7 mL for 'sweet soy milk' It was expected.

b) Improving flavor by adding carrot juice

To improve the flavor, the carrot juice was added to the soy milk at the same ratio as in Table 3 while increasing the range of 0 to 9 mL (0 to 9 wt%), and then the optimum addition ratio of carrot juice for flavor improvement . The oligosaccharide content was fixed to 7 mL (7 wt%) so that the sweet taste was not strong.

The soy milk was prepared according to the addition ratio of carrot juice, and sensory evaluation was carried out using the 7 point scale, which was evaluated as 'very good', '4', and 'very bad' for color, flavor, taste, texture, The results are shown in Table 4.

The color of soymilk added with carrots showed the highest value with the increase of carrots and the highest value was 4.9 in the D group with 9 mL of carrot juice. The addition of carrots significantly increased the color of soymilk compared to the whiteness of conventional soybean milk due to the yellowish red color of carrots. The aroma of carrot added soybean milk showed the highest value in the D test group as the carrot added amount increased, and the soybean milk flavor was significantly different from the control when the carrot added amount was increased. In case of taste, the taste was improved by adding carrots. The highest value was obtained in the D test group at 5.1, and the B, C and D test groups added with 5 ~ 9 mL of carrots showed significant differences from the control group. The texture of soybean milk was also similar to that of control in B, C and D groups. The overall acceptability was affected by the taste and texture of carrots. The highest value was obtained from the D group at 5.2, and the addition of 5 ~ 9 mL of carrot juice at the significance level of p <0.05 showed a significant difference Respectively. However, no significant difference was observed in the C group added with 7 mL and the D group added with 9 mL.

From the above results, it is expected that the addition of carrot juice to soymilk can greatly improve the flavor of soybean milk. Therefore, when soy milk containing carrot juice is added within 9 mL, The optimum mixing ratio can be set.

c) Carrot juice dried powder for dietary fiber promotion

The optimum ratio of carrot juice powder for improving the flavor and promoting dietary fiber was investigated through sensory evaluation after mixing the dried carrot powder with the same ratio as in Table 5 for dietary fiber promotion.

Table 6 shows the results of the dietary fiber content and texture of soymilk according to the amount of carrot powder added for promoting dietary fiber.

The dietary fiber contents of soybean milk (A ~ C) added with 0 ~ 5g of carrot powder as a control were the optimum mixing ratio of carrot juice - added soybean milk after drying carrot juice powder, 1.63g / 100g, the content of dietary fiber tended to increase with increasing amount of carrot powder. However, the texture of soymilk added with carrot paste for dietary fiber promotion increased as the amount of carrot meal increased.

In order to improve the texture, the concentration of soybean milk was adjusted to 50% of the current usage, carrageenan was added with 3 ~ 10g of powdered green tea powder, soy milk was prepared (D ~ G As a result of analyzing the texture sensation (sensory evaluation), it was shown that D ~ F group which added 3 ~ 7g of carrot bean showed good physical properties. Dietary fiber content was 2.0g / 100g in F sample, The increase of dietary fiber was 2.7 times that of 0.73g / 100g of carrot juice added soybean milk.

d) Flavor enhancement by adding carrot paste

In order to investigate the effect of adding carrot juice, the optimum ratio of carrot juice powder for improving the flavor of carrot soymilk was investigated by sensory evaluation after mixing the dried carrot powder at the same ratio as in Table 7 .

The addition of 1% of carrot paste to carrot paste significantly increased the properties of soymilk for the enhancement of dietary fiber. The optimum mixing ratio of carrot juice-added soybean milk, D, was used as a control, and carrot-roots were added at a ratio of 0.1 ~ 0.5 wt% Table 7 shows the results of the sensory evaluation by the 7-point scaling method, which is evaluated as "very good" 7, usually 4, and "very poor".

The color of soymilk added with carrot bean tended to increase slightly as the addition amount of carrot bean increased, but no significant difference was observed in the test period. The addition of carrot-roasted soymilk showed that the more the carrot roast was added, the stronger the carrot flavor was, and the more the soybean flavor was improved, There was a significant difference between the control and the control group at P <0.05. In addition, the carrot root had a strong intrinsic flavor of carrot, so that the addition of 0.1% significantly improved the soybean milk flavor. The flavor showed the same tendency as the incense. The highest value was obtained from D group with 0.5% of carrot bean paste and 6.2. The more the carrot bean was added, the higher the taste was, and the control and test groups A ~ D Respectively. The addition of 0.1% A showed a significant difference between C and D added with 0.3 ~ 0.5%.

The texture of soymilk was evaluated to be low as the addition of carrots increased. When carrots were added 0.1% carrots, the highest value was 5.2, and when added more than 0.2%, the degree of preference of soymilk was adversely affected. The overall acceptability of carrots was affected by the texture of carrots, and was lowered as the carrots were added, which was lowered to 3.8 points for 0.3% and 2.9 for 0.5%.

These results suggest that the addition of carrot paste to dietary fiber of Jeju bean curd soybean oil can develop carrot soymilk and carrot soymilk with enhanced dietary fiber.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Modified, modified, or improved.

Claims

Soy beans are added and pulverized and then juice is obtained to obtain a soy milk solution,
Blending the carrots at a temperature of 80 to 100 DEG C for 5 to 30 minutes, and then extracting the juice to obtain a carrot juice;
Drying the remaining carrot bean at a temperature of 40 to 60 ° C for 2 hours to 12 hours and then pulverizing the carrot bean to obtain carrot bean powder;
Mixing the carrot juice and the carrot powder with the soy milk solution,
The soy milk is prepared by mixing 80 to 90 wt% of the soybean milk solution, 1 to 10 wt% of the carrot juice solution and 0.1 to 0.5 wt% of the carrot powder, and 1 to 10 wt% of the oligosaccharide, The pulverulent powder is pulverized to a size of 100 to 200 mesh.
A method for producing soybean milk having increased dietary fiber.

The method according to claim 1,
Further comprising the step of homogenizing the soy milk solution mixed with the carrot juice and the carrot thin powder, and sterilizing the soy milk solution in a sealed state in a packaging container.

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