Egg white substitute using beans and its manufacturing method

Abstract

The present invention relates to a method for producing aquafaba using legumes and the aquafaba produced by the method. The aquafaba produced by the method of the present invention has a high protein content and excellent foam overrun and stability. This allows people with egg allergies to enjoy aquafaba desserts without worry. Furthermore, the legume by-products generated after aquafaba production can be made into snacks through food upcycling.

Description

[Technical Field]

[0001] The present invention relates to an egg white replacer using legumes and a method for producing the same, and more specifically to aquafaba that can be used as an egg white replacer. [Background technology]

[0002] Aquafaba, a vegetable protein substitute for egg whites and egg white powder, commonly used in the food industry, is a term derived from the Latin words "aqua," meaning "water," and "faba," meaning "bean." It refers to the liquid that remains after boiling chickpeas, lentils, etc. It is gaining attention as a substitute for eggs for vegetarians, including lacto-vegetarians who avoid meat and eggs, and vegans who avoid dairy products. Even those with egg allergies can enjoy desserts made with aquafaba without worry.

[0003] Aquafaba can act as the egg white when making dessert dough. When whisked for about five minutes, aquafaba takes on a creamy texture similar to meringue or whipped cream. Therefore, it can be used in vegetable mayonnaise, salad dressings, baking, and more. It is gaining attention as a diet food due to its low calorie content, and can be used in the process of making vegan desserts that do not contain milk or butter.

[0004] In this invention, we have developed a method for producing aquafaba as an egg white substitute using legumes. The aquafaba produced by this method has high protein content and excellent qualities in terms of foam overrun and stability. Furthermore, the legume by-products generated after aquafaba production can be used for food upcycling to produce a variety of snacks. Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention to solve the above problems is to produce an egg white substitute using pulses.

[0006] Another object of the present invention is to provide a method for producing an egg white replacer. [Means for solving the problem]

[0007] In order to achieve the above-mentioned object, the present invention provides an aquafaba food composition containing beans, purified water, enzymes, a pH adjuster, and a thickener as active ingredients,

[0008] the legumes are chickpeas, black beans, small black beans, soybeans, or white kidney beans;

[0009] The purified water is added in an amount 4 to 6 times the weight of the beans,

[0010] The enzyme is a β-glucanase, a cellulase, a mixed hemicellulase and xylase enzyme; a mixed cellulase and hemicellulase enzyme; a xylase enzyme; or a cellulase enzyme.

[0011] The pH adjuster is phosphoric acid, tartaric acid, lactic acid, citric acid, or malic acid,

[0012] The thickener is at least one selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methylcellulose), and HPMC (Hydroxypropyl Methylcellulose).

[0013] In one embodiment of the present invention, the aquafaba food composition may contain 16% to 20% by weight of beans, 78% to 84% by weight of purified water, 0.3% to 1.2% by weight of enzymes, 0.10% to 0.12% by weight of pH adjuster, and 0.03% to 1.0% by weight of thickener. Specifically, the aquafaba food composition may contain, but is not limited to, 18% to 20% by weight of beans, 78% to 80% by weight of purified water, 0.3% to 1.2% by weight of enzymes, 0.10% to 0.12% by weight of pH adjuster, and 0.03% to 0.07% by weight of thickener.

[0014] In one embodiment of the present invention, the aquafaba food composition may have a pH of 4.4 to 6.0, a viscosity of 10 to 300 (cp), an overrun of 700 to 1200 (%), and a foam stability of 80 to 100 (%), specifically, but not limited to, a pH of 4.4 to 4.6, a viscosity of 10 to 35 (cp), an overrun of 700 to 1200 (%), and a foam stability of 80 to 100 (%).

[0015] In one embodiment of the present invention, the aquafaba food composition may be characterized by treating beans with the enzyme to react with them, and then aging them for 1 to 20 days after the enzyme reaction, but is not limited thereto.

[0016] In order to achieve the above-mentioned object, the present invention also provides a method for producing aquafaba by the following steps:

[0017] (Step 1) washing any one of beans selected from the group consisting of chickpeas, black beans, small black beans (rat beans), soybeans, and white kidney beans;

[0018] (Step 2) Mixing the beans washed in step (1) with water in an amount 3 to 7 times the weight of the beans;

[0019] (Step 3) Add the beans mixed with water in step (2) above. <1> A mixed enzyme of beta-glucanase, cellulase, hemicellulase, and xylanase, <2> A mixed enzyme of cellulase and hemicellulase, <3> xylanase, and <4> treating the beans with any one enzyme selected from the group consisting of cellulases in an amount of 0.1% by weight to 2% by weight based on the weight of the beans;

[0020] (Step 4) After treating with the enzyme in step (3), reacting for 1 to 5 hours while heating at 50 to 60°C;

[0021] (Step 5) After reacting in step (4), heating at 80°C to 110°C for 1 hour to 5 hours;

[0022] (Step 6) After heating in step (5), aging the mixture at 0°C to 5°C for 1 to 20 days;

[0023] (Step 7) After aging in step (6), adding any one pH adjuster selected from phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid to adjust the pH to 4-5, and adding one or more thickeners selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methylcellulose), and HPMC (Hydroxypropyl Methylcellulose) in an amount of 0.03% by weight to 1.0% by weight based on the final product;

[0024] (Step 8) Producing aquafaba through steps (1) to (7); and

[0025] (Step 9) Sterilize the produced aquafaba at 110℃~130℃ and 1~2 atmospheres for 30 minutes to 2 hours.

[0026] In order to achieve the above-mentioned object, the present invention also provides aquafaba produced by the above-mentioned production method. [Effects of the Invention]

[0027] The present invention relates to a method for producing an egg white substitute using legumes and aquafaba, an egg white substitute produced by the method. The aquafaba egg white substitute produced by the method of the present invention has a high protein content and excellent foam overrun and stability, allowing people with egg allergies to enjoy aquafaba-based desserts without worry. Furthermore, legume by-products generated after aquafaba production can be used to produce snacks through food upcycling.

[0028] The effects obtained from each embodiment are not limited to the effects mentioned above, and other effects not mentioned can be clearly derived and understood by a person having ordinary skill in the art based on the following detailed description.

[0029] To facilitate understanding of each embodiment, the accompanying drawings, which are included as part of the detailed description, provide various embodiments and, together with the detailed description, explain the technical features of the various embodiments. [Brief explanation of the drawings]

[0030] [Figure 1] FIG. 1 illustrates steps for producing aquafaba, an egg white replacer, in one embodiment of the present invention.

[0031] [Figure 2] FIG. 1 is a diagram showing the degree to which chickpeas are soaked depending on temperature and time in one embodiment of the present invention.

[0032] [Figure 3] FIG. 1 is a diagram showing the quality of aquafaba depending on the type of enzyme used in the enzyme treatment step during the production of aquafaba in one embodiment of the present invention.

[0033] [Figure 4] This is a diagram showing the quality of aquafaba produced at various weight ratios of chickpeas and purified water during the heating step (5 steps) in one embodiment of the present invention.

[0034] [Figure 5] FIG. 1 is a diagram showing the quality of aquafaba depending on the type of pH adjuster at the stage of adding the pH adjuster during the production of aquafaba in one embodiment of the present invention.

[0035] [Figure 6a] FIG. 1 shows the quality of aquafaba depending on the type of thickener used at the thickener addition stage during the production of aquafaba in one embodiment of the present invention (enzyme <1> use). [Figure 6b] FIG. 1 shows the quality of aquafaba depending on the type of thickener used at the thickener addition stage during the production of aquafaba in one embodiment of the present invention (enzyme <2> use). [Figure 6c] This is a diagram showing the quality of aquafaba depending on the type of thickener used at the thickener addition stage during aquafaba production in one embodiment of the present invention (enzymes are not used).

[0036] [Figure 7a] This is a diagram showing the quality of aquafaba with and without sterilization (retort) after the production of aquafaba is completed in one embodiment of the present invention. [Figure 7b] This is a diagram showing the quality of aquafaba with and without sterilization (retort) after the production of aquafaba is completed in one embodiment of the present invention.

[0037] [Figure 8] FIG. 1 shows the results of a microbial analysis of aquafaba produced in one embodiment of the present invention.

[0038] [Figure 9a] FIG. 1 is a diagram showing the quality of aquafaba depending on the type of beans when producing aquafaba in one embodiment of the present invention. [Figure 9b] FIG. 1 is a diagram showing the quality of aquafaba depending on the type of beans when producing aquafaba in one embodiment of the present invention.

[0039] [Figure 10a] FIG. 1 is a diagram showing the quality of aquafaba depending on the type of beans and the addition of a pH adjuster during aquafaba production in one embodiment of the present invention. [Figure 10b] FIG. 1 is a diagram showing the quality of aquafaba depending on the type of beans and the addition of a pH adjuster during aquafaba production in one embodiment of the present invention.

[0040] [Figure 11a] This is a diagram showing the quality of aquafaba depending on the type of beans and the addition of pH adjusters / thickeners when producing aquafaba in one embodiment of the present invention. [Figure 11b] This is a diagram showing the quality of aquafaba depending on the type of beans and the addition of pH adjusters / thickeners when producing aquafaba in one embodiment of the present invention.

[0041] [Figure 12] FIG. 10 is a diagram showing the result of applying the produced aquafaba to a product in one embodiment of the present invention.

[0042] [Figure 13] FIG. 10 is a diagram illustrating the state in which cookies are made using chickpea by-products remaining after the production of aquafaba in one embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0043] The present invention will be described in detail below with reference to the accompanying drawings. However, the following examples are presented as examples of the present invention, and if it is determined that a detailed description of a technology or configuration that is well known or well-known to those skilled in the art may obscure the gist of the present invention, the detailed description may be omitted and the present invention is not limited thereby. The present invention is susceptible to various modifications and applications within the scope of the claims set forth below and the scope of equivalents construed therefrom.

[0044] Furthermore, the terminology used in this specification is used to appropriately describe preferred embodiments of the present invention, and may vary depending on the intentions of users and operators or the practices in the field to which the present invention pertains. Therefore, each term in this specification should be defined based on the overall content of this specification. Throughout this specification, when a part "comprises" one element, this does not mean that other elements are excluded, but that other elements may also be included, unless otherwise specified.

[0045] Throughout this specification, "%" used to indicate the concentration of a particular substance is (w / w)% for solid / solid, (w / v)% for solid / liquid, and (v / v)% for liquid / liquid, unless otherwise specified.

[0046] <Production Example> Manufacturing method for egg white substitute

[0047] To produce aquafaba as an egg white replacer of the present invention, the following process was established (see Figure 1).

[0048] (1) In the step of washing the beans, specifically, any one of chickpeas, black beans, small black beans (rat beans), soybeans, and white kidney beans can be washed once to three times, and preferably, chickpeas can be used.

[0049] (2) In the step of mixing water with the beans, the beans washed in step (1) can be mixed with water in an amount 3 to 7 times the weight of the beans, preferably 4 to 6 times the weight of the beans. In one embodiment, after mixing with water, the beans can be soaked in water at 1°C to 100°C for 40 minutes to 62 hours (in this case, with respect to the time depending on the temperature, this process is carried out until the weight of the beans is doubled).

[0050] (3) In the step of treating the beans mixed with water with enzymes, specifically, the enzymes used in this treatment are those from Novozymes <1> a mixture of β-glucanase, cellulase, hemicellulase and xylanase enzymes; <2> A mixed enzyme of cellulase and hemicellulase, <3> xylanase, and <4> The enzyme can be any one of cellulase, preferably <1> a mixture of β-glucanase, cellulase, hemicellulase and xylanase enzymes, or <2> The beans can be treated with a mixed enzyme of cellulase and hemicellulase in an amount of 0.3 to 1.2% by weight, specifically 0.1 to 2% by weight, based on the weight of the beans.

[0051] (4) In the step of reacting the treated enzyme, specifically, the enzyme from step (3) is treated with the beans mixed with water, and then the reaction can be carried out for 1 to 5 hours while heating to 50 to 60° C. More preferably, the reaction can be carried out for 2 to 4 hours at 52 to 58° C., with stirring every 20 to 30 minutes, and in other cases, the lid can be closed and the mixture maintained at an isothermal temperature.

[0052] In the heating step (5), specifically, after the enzyme reaction in the step (4), the mixture can be heated to boiling at 80 to 110°C for 1 to 5 hours, preferably at 90 to 100°C for 1 to 4 hours, and more preferably at 95 to 100°C for 1 to 3 hours.

[0053] (6) In the aging step, specifically, aging can be carried out at 0°C to 5°C for 1 to 20 days, preferably 2 to 12 days, and more preferably 3 to 11 days.

[0054] (7) In the step of adding a pH adjuster and a thickener, specifically, any one of phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid is used as a pH adjuster to adjust the pH to 4.4 to 6.0, preferably 4 to 5, and one or more thickeners selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methyl cellulose), and HPMC (Hydroxypropyl Methylcellulose) can be added in an amount of 0.03 wt % to 1.0 wt %, preferably 0.1 wt % to 0.5 wt %.

[0055] According to one specific example, any one of phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid is used as a pH adjuster to adjust the pH to 4.4 to 6.0, and xanthan gum, carrageenan, and dextrin can be added as thickeners at 0.03 wt% to 1.0 wt%, specifically, xanthan gum can be added at 0.1 wt% to 0.2 wt%, carrageenan can be added at 0.15 wt% to 0.3 wt%, and dextrin can be added at 0.15 wt% to 0.5 wt%.

[0056] According to one specific example, citric acid, lactic acid or malic acid is used as a pH adjuster to adjust the pH to 4.3 to 4.8, and xanthan gum or guar gum can be added as a thickener at 0.2% by weight to 0.4% by weight.

[0057] According to one specific example, citric acid is used as a pH adjuster to adjust the pH to 4.5 to 4.7, and xanthan gum can be added as a thickener at 0.2% to 0.3% by weight.

[0058] (8) A step of producing aquafaba through steps (1) to (7).

[0059] (9) In the step of sterilizing (retorting) the produced aquafaba, specifically, sterilization can be carried out at 110°C to 130°C and 1 to 2 atmospheres for 30 minutes to 2 hours, and preferably at 115°C to 125°C and 1.2 to 1.7 atmospheres for 30 minutes to 1 hour.

[0060] <Experimental Example 1> Bean condition confirmation test

[0061] In the above Preparation Example (2), when soaking beans in water, the degree of soaking was checked for different soaking times. 50 g of dried chickpeas were used in the experiment. The state of the soaked chickpeas is shown in Figure 2.

[0062] 50g of chickpeas were soaked in cold (1°C-5°C), room temperature (23°C-26°C), medium temperature (48°C-52°C), or hot (98°C-102°C) water. To find the optimal conditions, the soaking time was set when the beans had soaked to approximately double their volume. The results are shown in Table 1 below.

[0063] [Table 1]

[0064] <Experimental Example 2> Optimal condition confirmation test at the enzyme treatment stage

[0065] 2-1. Protein content test by enzyme treatment

[0066] In the step (3) of the above manufacturing example, in which beans mixed with water were treated with enzymes, the protein content in the aquafaba was increased depending on the enzyme used, and the quality of the aquafaba was compared. <1> a mixture of β-glucanase, cellulase, hemicellulase and xylanase enzymes; <2> A mixed enzyme of cellulase and hemicellulase, <3> xylanase, and <4> The carbohydrate and protein contents in aquafaba were compared after treatment with one of the cellulases (in the case of mixed treatment, the same mixing ratio was used). The carbohydrate and protein contents were confirmed in grams per 100 grams of aquafaba and are shown in Table 2 below. The enzymes used in this treatment were 0.4% by weight based on the combined weight of the beans and purified water.

[0067] [Table 2]

[0068] As can be seen in Table 2, the enzymes are: <1> a mixture of β-glucanase, cellulase, hemicellulase and xylanase enzymes, or <2> It was confirmed that the group treated with the mixed enzyme of cellulase and hemicellulase had a higher protein content than the control group.

[0069] 2-2. Aquafaba quality test based on the type of enzyme treatment

[0070] To confirm the quality of aquafaba depending on the type of enzyme treatment, only the type of enzyme was changed, and the remaining processes were carried out identically. The quality of the aquafaba was measured by pH, Bx, and viscosity, and the overrun (%) was measured as a measure of foam-forming ability, and the syneresis rate (%) was measured as a measure of foam stability. To investigate the effect of the enzyme, a test was conducted by treating dried beans with a high concentration of enzyme at 10% by weight, and the results are shown in Table 3 below (see Figure 3).

[0071] On the other hand, overrun is a value that indicates the percentage increase in volume due to stirring, or simply put, the increase in volume of the material due to the mixing of air. This is used as an index of foam-forming ability.

[0072] [Table 3]

[0073] As can be seen in Table 3, the enzyme <1> or enzymes <2> When processing aquafaba, the foam forming ability (overrun) and foam stability (separation rate) are the same as those of aquafaba produced without enzymes and aquafaba produced with enzymes. <3> or enzymes <4> It was confirmed that it is far superior to aquafaba produced by processing.

[0074] 2-3. Aquafaba quality test based on enzyme treatment concentration

[0075] Enzyme through the test in 2-2 <1> or enzymes <2> After determining the enzyme content, the aquafaba quality was tested at various enzyme concentrations, including 0.04 wt%, 0.2 wt%, 0.4 wt%, 1.19 wt%, and 1.96 wt% of the total weight of the composition. The results are shown in Table 4 below.

[0076] [Table 4]

[0077] As shown in Table 4, two enzymes that showed good results in previous experiments <1> or enzymes <2> The results of the concentration test using the enzyme confirmed that different concentrations work for each enzyme. <1> In the case of 0.4 wt% addition, the enzyme was the most excellent. <2> In the case of , it was confirmed that the group with 1.19 wt% added was the most excellent.

[0078] <Experimental Example 3> Test to confirm the optimum ratio of beans to water

[0079] Next, we investigated the quality of aquafaba by extracting it with different ratios of beans to water (5 levels) (see Figure 4). The results are shown in Table 5 below.

[0080] [Table 5]

[0081] As can be seen in Table 5, as the weight ratio of beans gradually decreases, the overall data values ​​such as foam stability and overrun decrease, and in the cases of 1:1 and 1:2, aquafaba was not produced because the amount of water was too small. In other words, referring to the above experimental results, it was confirmed that the optimal ratio of beans to water is 1:3 to 1:6, and in particular, 1:4 to 1:5 is the most preferable.

[0082] <Experimental Example 4> Test to confirm the optimum aging period during aging

[0083] Next, in step (6) of aging, the aging period was varied, but the remaining steps were carried out the same, and the quality of the aquafaba was confirmed. The results are shown in Table 6 below.

[0084] [Table 6]

[0085] As can be seen in Table 6, when aged for 3 to 10 days, the aquafaba showed excellent quality, but after 11 days of aging, the aquafaba began to deteriorate and the quality of the foam deteriorated.

[0086] <Experimental Example 5> Optimal condition confirmation test at the pH adjuster addition stage

[0087] 5-1. Aquafaba quality test based on the type of pH adjuster

[0088] Next, in step (7), the pH adjuster addition step, the type of pH adjuster was changed, but the remaining steps were carried out identically, and the quality of the aquafaba was confirmed. The results are shown in Table 7 below (see Figure 5).

[0089] [Table 7]

[0090] As can be seen in Table 7, the aquafaba quality was excellent in the groups containing lactic acid and citric acid pH adjusters. Furthermore, as seen in Figure 5, when phosphoric acid was used as a pH adjuster, the sourness rose later, was perceived as weaker than that of citric acid, and the foam was less firm and flowing. Furthermore, when tartaric acid was used as a pH adjuster, the sourness was perceived stronger than that of phosphoric acid, and the foam was less firm and flowing. Furthermore, when lactic acid was used as a pH adjuster, the sourness was perceived as the weakest, with no sense of sourness rising from anywhere. When citric acid was used as a pH adjuster, the sourness rose from the beginning, was perceived as the strongest, and the foam was the best, with the firmest and most viscous. In particular, when citric acid was added, the meringue shape was most similar to that of egg. Furthermore, when malic acid was used as a pH adjuster, the sourness rose midway, and was perceived as stronger than that of lactic acid but weaker than that of citric acid.

[0091] 5-2. Aquafaba quality test with and without enzyme and pH adjuster treatment

[0092] Next, in the step (7) of adding a pH adjuster, citric acid was used as the pH adjuster, and the pH was measured with or without enzyme treatment (enzyme <1> or enzymes <2> The quality of the aquafaba was confirmed by the treatment, and the results are shown in Table 8 below.

[0093] [Table 8]

[0094] As can be seen from Table 8, when the pH was adjusted to 4.6 using a pH adjuster, the overrun and foam stability were higher than when the pH was not adjusted to 4.6. Among them, the enzyme mixture of β-glucanase, cellulase, hemicellulase, and xylanase (enzyme <1> ) and the group using citric acid as a pH adjuster was found to have the best quality.

[0095] <Experimental Example 5> Test to confirm optimal conditions when adding thickener

[0096] 5-1. Aquafaba foam quality comparison test by type of thickener

[0097] Next, in step (7) of the manufacturing example, to compare the quality of aquafaba foam with the addition of different types of thickeners (hydrocolloids), xanthan gum, guar gum, gellan gum, locust bean gum, dextrin, carrageenan, or pectin were used as natural additives, and MC (methyl cellulose) or HPMC (hydroxypropyl methylcellulose) were used as chemically synthesized additives. Table 9 below shows the experimental groups and their overrun and foam stability results.

[0098] [Table 9]

[0099] As can be seen from the results shown in Table 9, the highest overrun and foam stability were observed when xanthan gum or guar gum was added at 0.3 wt%, which indicated a hard foam shape that did not disappear even when turned upside down. In addition, when considering the overrun and foam stability of all additives, the order of superior effects was confirmed to be xanthan gum > guar gum >> gellan gum = pectin = locust bean gum = HPMC = MC > carrageenan.

[0100] 5-2. Test to confirm optimal conditions when adding thickeners

[0101] Next, in step (7), the thickener addition step, the type of thickener was changed, but the remaining steps were carried out identically, and the quality of the aquafaba was confirmed (see Figures 6a-c, 6a; enzyme <1> use, 6b; enzyme <2> (6c; without enzyme). The results are shown in Tables 10 to 12 below.

[0102] [Table 10]

[0103] [Table 11]

[0104] [Table 12]

[0105] As can be seen from Tables 10 to 12, the quality of aquafaba was improved when a thickener was added. However, as can be seen from Figures 6a to 6c, the sample containing xanthan gum showed no signs of foaming even after 2 hours, and showed no signs of foaming after 10 hours or 62 hours compared to the other sample groups.

[0106] <Experimental Example 6> Comparative test of foam quality by sterilization process

[0107] Next, we compared the quality of aquafaba foam with and without sterilization in step (9), the retort sterilization process. Sterilization eliminates all microorganisms in the product, allowing it to be sold at room temperature. This was done to confirm whether high-temperature, high-pressure sterilization reduces quality due to protein denaturation within the product. Sterilization was performed by placing the sealed product in an airtight container or package, and then heat-treating it at a core temperature of 120°C and 1.5 atmospheres for 3 minutes to 1 hour, or by a method with equivalent or greater effectiveness. The types of enzymes and the presence or absence of sterilization were varied, with the remaining processes being identical. The results are shown in Table 13 below (see Figure 7).

[0108] [Table 13]

[0109] As can be seen in Table 13 and Figure 7, the foam pores were larger when retorted compared to when not retorted, but there was no significant difference in quality indicators between the two. This indicates that while protein denaturation can affect the product after retorting when heated at high temperature and pressure, the optimal combination of pH regulators and thickeners ensured that there was no significant impact on product quality even after sterilization. Furthermore, the microbial test results for the sterilized aquafaba are shown in Figure 8. Figure 8 (left) shows the general bacteria, and Figure 8 (right) shows E. coli, confirming that no general bacteria or E. coli were detected. In other words, the sterilized product has killed the vegetative cells and spores of microorganisms, meaning that the vegetative cells were killed after sterilization of the aquafaba.

[0110] <Experimental Example 7> Aquafaba quality comparison test based on the type of beans

[0111] 7-1. Testing by type of beans

[0112] The manufacturing methods established in Experimental Examples 1 to 6 (excluding the pH adjuster and thickener) were applied to other legumes, namely black beans, small black beans (rat peas), soybeans, and white kidney beans, and the results were compared with aquafaba made from chickpeas (see Figure 9). The results are shown in Table 14 below.

[0113] [Table 14]

[0114] As can be seen from Table 14 and Figure 9, chickpeas had the best foam viscosity and the foam did not disappear easily even when washed with water. They also had the lowest separation rate and the fastest foam formation rate even after 2 hours. Black beans had less foam viscosity than chickpeas. Their foam stability was lower than that of chickpeas, and their foam formation rate was similar to that of chickpeas, but as a result, meringue formation appeared to be insufficient. Small black beans exhibited a foam morphology most similar to that of chickpeas. Their foam stability was as good as that of chickpeas immediately after whipping, but after 2 hours, their separation rate was higher than that of chickpeas. Their foam formation rate was similar to that of chickpeas.

[0115] In the case of soybeans, it was confirmed that the foam had many pores. The foam was not sticky and showed a runny form, and after two hours, the foam separation rate was confirmed to be three times higher than that of chickpeas. In the case of white kidney beans, it was confirmed that almost no foam was formed, and the foam stability was confirmed to be the lowest, and the overrun was also confirmed to be the lowest.

[0116] In other words, when examining the foam stability, overrun, and foam quality of aquafaba overall, chickpeas were found to be of the best quality. Therefore, it was determined that chickpeas are suitable as an egg white substitute in terms of viscosity, foam porosity, and foam formation speed.

[0117] However, soybeans have a lighter aroma than chickpeas, and black beans and small black beans have a slight soy sauce aroma, so it is believed that the beans can be changed depending on the desired product.

[0118] 7-2. Tests with different types of beans and the addition of pH adjusters

[0119] The manufacturing methods established in Experimental Examples 1 to 6 (addition of pH adjuster / elimination of thickener) were applied to other legumes, namely black beans, small black beans (rat peas), soybeans, and white kidney beans, and the results were compared with aquafaba made from chickpeas (see Figure 10). The results are shown in Table 15 below.

[0120] [Table 15]

[0121] As can be seen from Table 15 and Figure 10, the amount of syneresis was lowest for chickpeas immediately after whipping, and after 72 hours, the foam for soybeans and white kidney beans had completely disappeared. At this time, it was confirmed that the disappearance states of chickpeas, black beans, and small black beans were similar.

[0122] 7-3. Testing with different types of beans and the addition of pH adjusters and thickeners

[0123] The manufacturing methods (addition of pH adjuster / thickener) established in Experimental Examples 1 to 6 were applied to other legumes, namely black beans, small black beans (rat bean), soybeans, and white kidney beans, and the results were compared with aquafaba made from chickpeas (see Figure 11). The results are shown in Table 16 (using guar gum as a thickener) and Table 17 (using xanthan gum as a thickener) below.

[0124] [Table 16]

[0125] [Table 17]

[0126] As can be seen from Tables 16, 17 and FIG. 11, when the manufacturing method of the present invention is applied to black beans, small black beans, soybeans and white kidney beans other than chickpeas, it was confirmed that similar effects to those of chickpeas were obtained, i.e., aquafaba foam stability, overrun and foam quality were improved.

[0127] <Experimental Example 8> Making desserts using the produced aquafaba

[0128] The aquafaba produced by the present invention was used to make meringue cookies, macaroon cookies, sponge cakes, and gluten-free bread (see Figure 12). As can be seen from Figure 12, the aquafaba of the present invention is considered to be applicable to many products.

[0129] <Experimental Example 9> Cookie production using bean by-products

[0130] Cookies were made using the leftover chickpea by-products from the aquafaba production process. Similar to the previous example, 300 parts by weight of chickpea waste was mixed with 40 parts by weight of almond butter, 50 parts by weight of honey, 5 ml of vanilla extract, 15 ml of olive oil, and 7 parts by weight of baking powder. The mixture was then finely ground using a mixer. The mixture was then shaped into cookies and baked in an oven (see FIG. 13).

[0131] <Production Example 2>

[0132] [Table 18]

[0133] Although specific embodiments of the present invention have been described in detail above, those skilled in the art who understand the concept of the present invention may easily propose other non-obvious inventions or other embodiments falling within the scope of the concept of the present invention by adding, modifying, or deleting other components within the scope of the same concept. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention is defined by the claims that follow, rather than the above detailed description, and all modifications and variations derived from the meaning and scope of the claims and their equivalents should be construed as being within the scope of the present invention.

Claims

1. An aquafaba food composition comprising pulses, purified water, enzymes, a pH adjuster, and a thickener as active ingredients, the legumes are chickpeas, black beans, small black beans, soybeans, or white kidney beans; The purified water is added in an amount 4 to 6 times the weight of the beans, The enzyme is a mixed enzyme of β-glucanase, cellulase, hemicellulase and xylanase; a mixed enzyme of cellulase and hemicellulase; a xylanase enzyme; or a cellulase enzyme, the pH adjuster is phosphoric acid, tartaric acid, lactic acid, citric acid, or malic acid; The thickener is at least one selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (methylcellulose), and HPMC (hydroxypropyl methylcellulose).

2. 10. The aquafaba food composition of claim 1, wherein the aquafaba food composition comprises 16% to 20% by weight of pulses, 78% to 84% by weight of purified water, 0.3% to 1.2% by weight of enzymes, 0.10% to 0.12% by weight of pH adjuster, and 0.03% to 1.0% by weight of thickener.

3. 2. The aquafaba food composition of claim 1, wherein the aquafaba food composition has a pH of 4.4 to 6.0, a viscosity of 10 to 300 (cp), an overrun of 700 to 1200 (%), and a foam stability of 80 to 100 (%).

4. The aquafaba food composition comprises: Treating beans with the enzyme to cause a reaction, The aquafaba food composition according to claim 1, characterized in that after the enzyme reaction, it is aged for 1 to 20 days.

5. The process for producing aquafaba involves the following steps: (Step 1) Washing any one of beans selected from the group consisting of chickpeas, black beans, small black beans, soybeans, and white kidney beans; (Step 2) Mixing the beans washed in step (1) with water in an amount of 3 to 7 times the weight of the beans; (Step 3) treating the beans mixed with water in step (2) with any one enzyme selected from the group consisting of <1> a mixed enzyme of β-glucanase, cellulase, hemicellulase, and xylanase, <2> a mixed enzyme of cellulase and hemicellulase, <3> xylanase, and <4> cellulase in an amount of 0.1% to 2% by weight based on the weight of the beans; (Step 4) After treating with the enzyme in step (3), reacting for 1 to 5 hours while heating to 50 to 60°C; (Step 5) After reacting in step (4), heating at 80°C to 110°C for 1 hour to 5 hours; (Step 6) After heating in step (5), aging the mixture at 0°C to 5°C for 1 to 20 days; (Step 7) After aging in step (6), adding any one pH adjuster selected from phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid to adjust the pH to 4-5, and adding one or more thickeners selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methylcellulose), and HPMC (Hydroxypropyl Methylcellulose) in an amount of 0.03% by weight to 1.0% by weight based on the final product; (Step 8) Producing aquafaba through steps (1) to (7); and (Step 9) Sterilizing the prepared aquafaba at 110°C to 130°C and 1 to 2 atmospheres for 30 minutes to 2 hours.

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