Method for producing ultrafine soybean powder, and soymilk composition containing ultrafine soybean powder produced by the method

Abstract

The present invention relates to a method for producing ultrafine soybean powder, which deviates from the conventional production method of recovering soybean hulls, pulverizes soybeans whole, is excellent nutritionally, and has a small particle size, so it is excellent in throat passage and sensory properties when applied to beverage products. The present invention can provide a method for producing ultrafine soybean powder and a beverage using the ultrafine soybean powder produced by the method.

Description

Technical Field

[0001] The present invention relates to a method for producing soybean powder and a soymilk composition containing ultrafine soybean powder produced by the method. Specifically, the present invention relates to a method for producing fine soybean powder that is rich in nutritional components by pulverizing whole soybeans and has excellent throat feel during processing into soymilk, and a soymilk composition containing ultrafine soybean powder produced by the method.

Background Art

[0002] Soybeans have long been a major source of protein and fat in the Asian region where grains are the staple food. In particular, the protein, which accounts for more than 40% of the components of soybeans, is equivalent to the protein in milk and eggs that contains essential amino acids in a well-balanced manner. Therefore, it has been an excellent protein source for Asians who have insufficient protein intake. In addition, soy protein is not only excellent in terms of food nutrition but also in physiological activity. It has been reported to play a role in lowering the serum cholesterol content and reducing the incidence of diseases such as cancer, osteoporosis, and cardiovascular diseases. Such soybeans are used in a very diverse manner, such as being cooked and consumed as soybean sprouts or boiled soybeans at home, or being commercially processed into tofu or soymilk.

[0003] In the conventional method for producing soymilk, a method of heating and pulverizing boiled soybeans or soybeans softened in water and then pressing them together has been common. However, when this method is used, there are problems such as a bad flavor and taste, the leakage of lipids in the soybean components, and the formation of precipitates due to the large size of the soymilk particles after soymilk production. Therefore, recently, in order to prevent this, soymilk products have been industrialized using chemical additives such as emulsifiers, thickeners, and flavoring agents.

[0004] In addition, the conventional technology has the drawback that there is a possibility of destroying nutritional components due to the temperature rise in the soybean powder pulverization step, and the particle size is large. The soybean hulls are discarded, resulting in a decrease in production efficiency.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention is for solving the above-described problems, and its object is to deviate from the conventional method of removing the skin of beans to produce soy milk, pulverize the whole soybean into ultrafine particles, be excellent nutritionally, and provide a method for producing ultrafinely pulverized soybean powder that is excellent in throat feel when applied to beverages, and a soy milk composition containing the soybean powder produced by the method.

Means for Solving the Problems

[0007] In order to achieve the above object, the present invention provides a method for producing ultrafine soybean powder including the following steps: (a) A step of drying soybeans; (b) A step of primary pulverization of the dried soybeans; (c) A step of secondary pulverization of the primary pulverized soybeans; (d) A step of pre-treating the secondary pulverized soybeans; (e) A step of jet milling the pre-treated soybeans.

[0008] The step (a) is a step of drying soybeans, and the soybeans used in this step are preferably raw soybeans that have not been peeled, although they are not limited.

[0009] The drying conditions are to dry at 40 to 90°C, preferably 50 to 80°C for 4 to 10 hours, preferably 5 to 9 hours.

[0010] If drying is carried out at a temperature and for a time less than the specified values, the drying process may not proceed smoothly, and the soybeans may not be successfully pulverized in the subsequent pulverization step. If the temperature range and drying time range are exceeded, the soybeans may burn or be over-dried, and there is a risk that the skin will be removed during pulverization.

[0011] The soybeans that have undergone the drying step may have a moisture content of 2 - 10% (w / w), preferably 2 - 8% (w / w), and more preferably 6 - 8% (w / w). If the moisture content is less than the above range, the skin can be easily removed during soybean pulverization. If the moisture content exceeds the above range, the soybeans may be shredded and the pulverization may not proceed smoothly.

[0012] The step (b) is a step of primary pulverization of the soybeans dried through the step (a). At this time, the interval between the roll mills is set to 2 - 5 mm, and primary pulverization is performed to a soybean size of 2 - 5 mm. This is a pre-treatment step for the target particle size during secondary pulverization, and further, it is for providing appropriate roasting conditions.

[0013] The step (c) is a step of secondary pulverization of the soybeans that have been primary pulverized through the step (b), and it is a step of pulverizing the soybeans that have been primary pulverized once again so that heat transfer can be carried out well in the subsequent pre-treatment steps. At this time, the soybeans can be pulverized to a size of 1 - 10 mm, preferably 2 - 6 mm. If it is outside the range of the pulverization size, the heat transfer efficiency may decrease during the roasting process, and it may be difficult to adjust the particle size in the subsequent airflow pulverization step.

[0014] The step (d) is a step of pre-treating the soybeans that have been secondary pulverized through the step (c), and the pre-treatment includes a process of roasting and cooling the soybeans.

[0015] At this time, it can be preheated at 140 - 190°C, preferably 150 - 180°C, before roasting. If the preheating process is not carried out, since heat is continuously applied to the raw material until the roasting temperature is reached, there may be a burnt taste or the quality may deteriorate.

[0016] After the preheating process, roasting is carried out at 160 - 240°C, preferably 180 - 220°C, more preferably 190 - 210°C for 40 - 80 minutes, preferably 50 - 70 minutes. If the roasting temperature is lower than the above, since roasting may not be carried out well, there may be a raw smell, and if the roasting temperature exceeds the above, since the soybeans may be over-roasted, there may be a burnt taste.

[0017] After roasting, the cooling process is carried out at 10 - 40°C, preferably 20 - 30°C. If it is lower than the above temperature range, the moisture combined with the soybeans may freeze, and when airflow pulverization is carried out, due to a sudden temperature rise, the oil and moisture may escape and the quality may deteriorate. Also, if it exceeds the above temperature range, it may deteriorate due to the combination of oxygen in the air and the oil in the soybeans, and the quality may deteriorate, and airflow pulverization may not be carried out smoothly at high humidity during airflow pulverization.

[0018] Also, the cooling is not limited, but in one embodiment of the present invention, it can be carried out by natural cooling.

[0019] The step (e) is a step of airflow 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 - 30°C, and the input speed of the soybeans can be 5 - 25 kg / h, preferably 10 - 20 kg / h. The reason for setting the pulverization temperature range as described above is that due to the temperature rise by the motor during airflow pulverization, especially in summer when the temperature is high and the humidity is high, the humidity remains in the powder raw material, and airflow pulverization may not be carried out smoothly, and the particle size may become uneven.

[0020] Also, the reason for setting the input speed range as described above is that when the input speed is high, airflow pulverization cannot be smoothly performed, the particle size is large, and when the input speed is low, although the particle size becomes small, there is a drawback that the production efficiency decreases.

[0021] Moreover, the pulverizer motor can pulverize at a rotational speed of 3,000 - 5,000 RPM, preferably 3,000 - 4,000 RPM, and more preferably 3,400 - 4,000 RPM, and the dust collector motor can pulverize at a rotational speed of 500 - 2,000 RPM, preferably 900 - 1,600 RPM, and more preferably 1,100 - 1,300 RPM. When pulverizing below the range of the rotational speed of the pulverizer motor and the rotational speed of the dust collector motor, soybeans may not be pulverized well and may need to be left standing. When exceeding the above speed range, since the particle size is too small, there is a possibility that the production efficiency will decrease when applied to soy milk.

[0022] The particle size of the soybeans pulverized through the pulverization step can be 10 - 60 μm, preferably 15 - 50 μm. When the soybean size is less than the above range, there is no problem, but the production efficiency when artificially manufacturing decreases. When the soybean size exceeds the above range, the particle size may be coarse when manufactured into soy milk.

[0023] The airflow pulverization method has the advantage that raw material damage is less due to the collision between raw materials rather than the friction between equipment and raw materials, and raw materials with fine particle sizes can be obtained.

[0024] The present invention further provides a soy milk composition or a soy milk product containing soybean powder pulverized by the above method.

Advantages of the Invention

[0025] The present invention can provide a method for manufacturing ultrafine pulverized soybean powder, and the soybean powder manufactured by the above method is easily water-soluble and can provide a beverage with excellent throat passage performance when applied to beverages.

[0026] In addition, the ultrafine pulverized soy milk powder produced by the present invention does not have its nutritional components destroyed as compared with conventional pulverization methods, and when soy milk is produced using this powder, it is possible to provide soy milk with excellent sensory evaluation results.

Brief Description of the Drawings

[0027]

Figure 1

Figure 2

Figure 3a

Figure 3b

Figure 3c

Figure 3d

Modes for Carrying Out the Invention

[0028] Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

[0029] However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

[0030] <Example> Production of Ultrafine Pulverized Soy Powder According to the Present Invention The incoming raw soybeans were visually inspected for foreign matter, mold, whether the beans were spoiled, and size uniformity, and the raw materials with excellent quality were selected. The selected raw soybeans were evenly dispersed on a drying tray, placed in a dryer, and dried at 50 to 80°C for 5 to 9 hours until the moisture content was about 8% (w / w) or less.

[0031] Thereafter, the dried raw soybeans were primary ground into soybeans with a size of 2 - 5 mm by setting the interval of the roll mill to 2 - 5 mm.

[0032] The soybeans ground above were put into a screw - type grinder, and were secondary ground into small particles of 2 - 6 mm by setting the size of the mesh so as to achieve an effective roasting process.

[0033] The ground soybean raw materials were put into a heat - transfer drum rotary roaster, roasted at 180 - 220 °C for 50 - 70 minutes to remove the raw smell and maximize the fragrant flavor. Thereafter, the temperature and time for roasting were set, and the presence or absence of an appropriate chromaticity was grasped using a color difference meter.

[0034] Next, after the roasted soybean raw materials were naturally cooled at room temperature, the feeding speed was set to 10 - 20 kg / h, the rotation speed of the grinder was set to 3,400 - 4,000 RPM, and the rotation speed of the dust collector was set to 1,000 - 2,000 RPM in an air - flow type grinding device to produce soft ultrafine soybean powder having a particle size of 15 - 50 μm.

[0035] Each of the above steps was set based on the results of the following experimental examples.

[0036] <Experimental Example 1> Evaluation of Soybean Drying Conditions In the present invention, in order to evaluate the influence of the drying conditions of soybeans on the production of soybean powder, raw soybeans were dried by setting different temperatures and times as follows, and then ground: - Condition 1: Drying at 40 - 70 °C for 3 - 6 hours - Condition 2: Drying at 40 - 70 °C for 5 - 9 hours - Condition 3: Drying at 50 - 80 °C for 3 - 6 hours - Condition 4: Drying at 50 - 80 °C for 5 - 9 hours - Condition 5: Drying at 70 - 100 °C for 3 - 6 hours - Condition 6: Drying at 70 - 100 °C for 5 - 9 hours.

[0037] Experimental results: When carried out under the above-mentioned Condition 1, the moisture content was 12% (w / w) or more, and when grinding with a roll mill, the soybeans were shredded and the grinding was not carried out smoothly. When carried out under Condition 2, the moisture content was 10% (w / w) or more, and when grinding with a roll mill, the soybeans were shredded and the grinding was not carried out smoothly. When carried out under Condition 3, the moisture content was 8% (w / w) or more, and when grinding with a roll mill, the soybeans were shredded and the grinding was not carried out smoothly. In contrast, when carried out under Condition 4, the moisture content was 8% (w / w) or less, and when grinding with a roll mill, the soybeans were not smoothly ground.

[0038] When carried out under Condition 5, the moisture content was 6% (w / w) or less, and when grinding with a roll mill, the soybeans were pulverized and there was a case where the skin disappeared. When carried out under Condition 6, the moisture content was 4% (w / w) or less, and when grinding with a roll mill, the soybeans were pulverized and the skin disappeared, making it difficult to perform jet milling.

[0039] Based on the above results, the following Experimental Example 2 was carried out under the conditions of Condition 4 of Experimental Example 1.

[0040] <Experimental Example 2> Evaluation of roasting conditions Raw soybeans are light yellow and have a raw smell when ingested. When roasted under appropriate roasting conditions, they change from light yellow to dark yellow, and the taste also changes from a raw smell to a fragrant taste. In order to remove the raw smell using a color difference meter and evaluate the chromaticity corresponding to the fragrant taste, the roasting temperature and time were set differently as follows for evaluation.

[0041] - Condition 1: Roast at 180 °C for 50 to 70 minutes - Condition 2: Roast at 180 °C for 70 to 90 minutes - Condition 3: Roast at 200 °C for 50 to 70 minutes - Condition 4: Roast at 200 °C for 70 to 90 minutes.

[0042] CIE L for color difference determination * a * b * In the color space, L* The value represents lightness, L * When L = 0, it represents black, and when L * = 100, it represents white. a * represents which of red and green it is biased towards. a * If a is a negative number, it is a greenish color, and a * if a is a positive number, it is a red / purpleish color. b * represents yellow and blue. b * If b is a negative number, it represents blue, and b * if b is a positive number, it represents yellow (see Figure 1).

[0043] As a result of the evaluation, when carried out under Condition 1, it was confirmed that there was a weak fishy odor during ingestion and the fragrant taste increased slightly. The color difference was L * 73.2 / a * 10.9 / b * 27.8.

[0044] When carried out under Condition 2, there was no fishy odor during ingestion, and it had a fragrant taste and a burnt taste. The color difference was L * 69.5 / a * 11.3 / b * 26.2.

[0045] When carried out under Condition 3, there was no fishy odor during ingestion, and the fragrant taste was well felt. The color difference was L * 71.5 / a * 10.5 / b * 26.4.

[0046] When carried out under Condition 4, there was no fishy odor during ingestion, but the burnt taste increased strongly. The color difference was L * 65.2 / a * 12.5 / b * 28.1.

[0047] Based on the above results, the soybeans produced under Condition 3 had no fishy smell of soybeans and the fragrant taste increased. Therefore, Experimental Example 3 was carried out with the conditions set as described above.

[0048] <Experimental Example 3> Evaluation of airflow pulverization conditions In the airflow pulverization step, since the raw material input speed, the airflow rotation speed and the dust collection rotation speed of the airflow pulverizer need to be set to ensure application diversity and produce ultrafine soybean powder with a soft particle size, the conditions of the motor rotation speed and the dust collection rotation speed were varied as follows to evaluate the impact on production.

[0049] - Condition 1: Motor rotation speed 3,400 RPM, dust collection rotation speed 900 - 1,600 RPM - Condition 2: Motor rotation speed 3,600 RPM, dust collection rotation speed 900 - 1,600 RPM - Condition 3: Motor rotation speed 3,800 RPM, dust collection rotation speed 900 - 1,600 RPM - Condition 4: Motor rotation speed 4,000 RPM, dust collection rotation speed 900 - 1,600 RPM.

[0050] Evaluation results: When implemented under the above Condition 1, the raw material dust collection efficiency in the recovery device decreased, and the raw material (pulverized soybeans) in the airflow pulverization device was static. At this time, the particle size of the soybeans was D50μm (37.90 - 38.79μm), D90μm (111.5 - 124.1μm).

[0051] When implemented under the above Condition 2, raw material dust collection in the recovery device was carried out to a certain extent, but the production efficiency decreased and the target particle size was not reached. At this time, the particle size of the soybeans was D50μm (35.52 - 36.47μm), D90μm (102.57 - 109.9μm).

[0052] When implemented under the above Condition 3, appropriate dust collection efficiency and particle size were obtained especially at a dust collection rotation speed of 1,100 - 1,300 RPM. At this time, the particle size of the soybeans was D50μm (33.47 - 38.94μm), D90μm (85.7 - 101.73μm).

[0053] When implemented under the above Condition 4, the raw material dust collection efficiency in the recovery device decreased, and the raw material in the airflow pulverization device was static. At this time, the particle size of the soybeans was D50μm (32.06 - 36.01μm), D90μm (63.46 - 74.02μm).

[0054] Based on the above results, since the dust collection efficiency and particle size of the air-flow pulverized raw material under Condition 3 were appropriate, Experimental Examples 4 and 5 were conducted under the above conditions.

[0055] <Experimental Example 4> Particle Size Evaluation of Pulverized Soybean Powder In order to confirm the average particle size of the ultrafine pulverized soybean powder obtained by passing soybeans through an air-flow pulverizer and the soymilk to which this was applied, the experiment was conducted as follows.

[0056] Among the soybean powders obtained by air-flow pulverization in Experimental Example 3 above, the pulverized soybean powder obtained under Condition 3 was requested to be analyzed by an external analytical institution, the Korea Polymer Testing Institute. Analysis was performed using measuring equipment (laser diffraction and scattering ISO 13320) capable of analyzing the particle size (0.4 to 2,000 μm) in the powder state. The particle size D10, D50, and D90 were measured and the average particle size was calculated. The number of repetitions was 3 times.

[0057] Particle size analysis is the most important core of the laser particle size analyzer principle in that when light is irradiated onto particles, among the light reaching the particles, the intensity of the scattered light and the scattering angle are detected by a detector, and through this, the size of the particles is calculated. In the theory for determining the size of particles, Fraunhofer diffraction and Mie theory are adopted. This theory is a method for measuring the particle size distribution by utilizing the diffraction phenomenon, and is a theory based on the principle that the scattering intensity is proportional to the particle size and the scattering angle is inversely proportional to the particle size (Figure 2).

[0058] As a result of the experiment, the average particle size of the ultrafine pulverized soybean powder pulverized under the above conditions was 38.88 μm to 40.55 μm (Figure 3a and Figure 3b).

[0059] <Experimental Example 5> Sensory Evaluation of Soymilk Containing Ultrafine Soybean Powder Produced by the Present Invention Using the ultrafine soybean powder obtained as a result of the above Experimental Example 4, soymilk was produced, and 32 panelists in their 40s to 50s were recruited to evaluate the main sensory attribute preferences (overall preference (selection frequency) / overall preference / detail attribute preferences (appearance, aroma, taste, feeling in the mouth, aftertaste)) for the soymilk product.

[0060] The external contracting organization conducted the evaluation at the Sensometrics Sensory Evaluation Center Co., Ltd., and provided 100 ml of each soymilk to the evaluators for evaluation. The results are shown in Tables 1 and 2.

[0061] As a result of the evaluation, the soymilk according to the present invention was evaluated to have a significantly higher overall preference than competing companies (95% confidence level). According to the differences in detail attribute preferences between the two products, the appearance was not significantly different, but the sensory evaluation results of the soymilk according to the present invention were much higher for the aftertaste, feeling in the mouth, and taste, and the aroma of the soymilk according to the present invention was also somewhat higher (95% confidence level).

[0062] [Table 1]

[0063] [Table 2]

Claims

1. (a) drying soybeans; (b) primary grinding the dried soybeans; (c) secondary grinding the soybeans that have been primarily ground; (d) pretreating the soybeans that have been secondarily ground through roasting and cooling steps; (e) airflow grinding the pretreated soybeans, a method for producing ultrafine soybean powder comprising the steps.

2. The method for producing ultrafine soybean powder according to claim 1, wherein the step (a) dries soybeans at 50 to 80°C for 5 to 9 hours.

3. The method for producing ultrafine soybean powder according to claim 1, wherein the soybeans dried through the step (a) have a moisture content of 6 to 8% (w / w).

4. The method for producing ultrafine soybean powder according to claim 1, wherein the step (c) grinds soybeans to a size of 2 to 6 mm.

5. The method for producing ultrafine soybean powder according to claim 1, wherein the roasting in the step (d) is performed at 190 to 210°C for 50 to 70 minutes.

6. The method for producing ultrafine soybean powder according to claim 1, wherein the soybeans are preheated at 150 to 180°C before roasting in the step (d).

7. The method for producing ultrafine soybean powder according to claim 1, wherein the cooling in the step (d) is performed at 20 to 30°C.

8. The method for producing ultrafine soybean powder according to claim 1, wherein the airflow grinding in the step (e) maintains the temperature at 10 to 30°C and feeds the soybeans at a rate of 10 to 20 kg / h.

9. The method for producing ultrafine soybean powder according to claim 1, wherein the airflow grinding in the step (e) grinds at a rotational speed of 3,000 to 4,000 RPM for the grinder motor and 900 to 1,600 RPM for the dust collector motor.

10. The method for producing ultrafine soybean powder according to any one of claims 1 to 9, wherein the manufacturing method grinds soybeans to a size of 15 to 50 μm.

11. A soy milk composition containing ultrafine soybean powder produced by the method according to any one of claims 1 to 10.

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