Egg white substitute using legumes and method for producing the same

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 substitute using legumes and a method for producing the same, and more specifically, to Aquafaba that can be used as an egg white substitute.

Background Art

[0002] Aquafaba, which is used to replace egg white and egg white powder widely used in the food industry with vegetable protein, is a term combining "aqua" meaning "water" in Latin and "faba" meaning "bean", and refers to the cooking liquid produced after boiling chickpeas, lentils and the like. This is a food that has attracted attention as a substitute that can be used in place of eggs by vegetarians such as lacto-vegetarians who do not eat eggs as well as meat, and vegans who do not eat dairy products. In addition, people with egg allergies can enjoy desserts using Aquafaba without worry.

[0003] Aquafaba can serve as egg white used when making dough for desserts. When Aquafaba is stirred with a whisk for about 5 minutes, it changes to a cream texture like meringue or fresh cream. Therefore, it can be used in vegetable mayonnaise, salad dressings, baking and the like, and has attracted attention as a diet food due to its low calorie content, and can be utilized in the process of making "vegan desserts" that do not contain milk or butter.

[0004] In the present invention, a method for producing Aquafaba as an egg white substitute using legumes is developed, and the Aquafaba which is the egg white substitute produced by the method of the present invention has a high protein content and excellent quality in foam overrun and stability. In addition, legume by-products generated after the production of Aquafaba can be made into various snacks through food upcycling.

Summary of the Invention

Problems to be Solved by the Invention

[0005] One objective of the present invention to solve the above problems is to produce an egg white substitute using legumes.

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

[0007] To achieve the above objectives, the present invention provides an aquafaba food composition containing legumes, purified water, enzymes, pH adjusters, and thickeners as active ingredients,

[0008] The aforementioned legumes include chickpeas, black beans, small black beans, soybeans, or white kidney beans.

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

[0010] The enzyme is an enzyme composed of a mixture of β-glucanase, cellulase, hemicellulase, and xylase; an enzyme composed of a mixture of cellulase and hemicellulase; a xylase enzyme; or a cellulase enzyme.

[0011] The pH adjusting agent is phosphoric acid, tartaric acid, lactic acid, citric acid, or malic acid.

[0012] The present invention provides an aquafaba food composition characterized in that the thickening agent is one or more 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 consist of 16% to 20% by weight of legumes, 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 adjusters, and 0.03% to 1.0% by weight of thickeners. Specifically, it may consist of 18% to 20% by weight of legumes, 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 adjusters, and 0.03% to 0.07% by weight of thickeners, but is not limited thereto.

[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, it may have 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 (%), but is not limited thereto.

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

[0016] Furthermore, in order to achieve the above objectives, the present invention provides a method for producing aquafaba in the following steps:

[0017] (Stage 1) A stage in which one of the following legumes is selected from the group consisting of chickpeas, black beans, small black beans (mouse beans), soybeans, and white kidney beans and washed;

[0018] (Stage 2) A stage in which water is mixed with the beans that have been washed in Stage (1) above in an amount of 3 to 7 times the weight of the beans;

[0019] (3rd stage) To the beans mixed with water in the above (2nd stage), <1> A mixed enzyme of β-glucanase, cellulase, hemicellulase, and xylanase. <2> A mixed enzyme of cellulase and hemicellulase. <3> Xylanase, and <4> A step in which one enzyme selected from the group of cellulases is applied to the legumes in an amount of 0.1% to 2% by weight;

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

[0021] (5th step) After the reaction in step (4) above, the heating is carried out at 80°C to 110°C for 1 to 5 hours;

[0022] (6th stage) After heating in the above (5th stage), the stage involves aging at 0°C to 5°C for 1 to 20 days;

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

[0024] (8 steps) Steps to manufacture aquafaba through steps (1) to (7) above; and

[0025] (Step 9) This step involves sterilizing the manufactured aquafava at 110°C to 130°C and 1 to 2 atmospheres of pressure for 30 minutes to 2 hours.

[0026] Furthermore, in order to achieve the above objectives, the present invention provides aquafaba produced by the above production method.

Effects of the Invention

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

[0028] Each effect obtained from each embodiment is not limited to the respective effects mentioned above, and other effects not mentioned can be clearly derived and understood by a person having ordinary knowledge in the technical field 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 describe the technical features of the various embodiments together with the detailed description.

Brief Description of the Drawings

[0030] [Figure 1] In one embodiment of the present invention, it is a diagram showing the steps of producing aquafaba which is an egg white substitute.

[0031] [Figure 2] In one embodiment of the present invention, it is a diagram showing the degree to which chickpeas are softened according to temperature and time.

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

[0033] [Figure 4] This figure shows the quality of aquafaba produced using various weight ratios of chickpeas and purified water during the heating stage (5 stages) in one embodiment of the present invention.

[0034] [Figure 5] This figure shows the quality of aquafaba depending on the type of pH adjusting agent used during the pH adjusting agent addition stage in one embodiment of the present invention.

[0035] [Figure 6a] In one embodiment of the present invention, this figure shows the quality of aquafaba depending on the type of thickener used during the thickener addition stage in the production of aquafaba (enzyme <1> use). [Figure 6b] In one embodiment of the present invention, this figure shows the quality of aquafaba depending on the type of thickener used during the thickener addition stage in the production of aquafaba (enzyme <2> use). [Figure 6c] In one embodiment of the present invention, this figure shows the quality of aquafaba depending on the type of thickener used during the thickener addition stage in the production of aquafaba (without using enzymes).

[0036] [Figure 7a] This figure shows the quality of aquafaba after its production is complete, with or without sterilization (retort processing), in one embodiment of the present invention. [Figure 7b] This figure shows the quality of aquafaba after its production is complete, with or without sterilization (retort processing), in one embodiment of the present invention.

[0037] [Figure 8] This figure shows the results of the microbial analysis of aquafaba produced in one embodiment of the present invention.

[0038] [Figure 9a] This figure shows the quality of aquafaba depending on the type of legume used during production, in one embodiment of the present invention. [Figure 9b] This figure shows the quality of aquafaba depending on the type of legume used during production, in one embodiment of the present invention.

[0039] [Figure 10a] This figure shows the quality of aquafaba produced by different types of legumes and pH adjusters during the manufacturing process, as illustrated in one embodiment of the present invention. [Figure 10b] This figure shows the quality of aquafaba produced by different types of legumes and pH adjusters during the manufacturing process, as illustrated in one embodiment of the present invention.

[0040] [Figure 11a] This figure shows the quality of aquafaba produced in one embodiment of the present invention, depending on the type of legume and the addition of pH adjusters / thickeners. [Figure 11b] This figure shows the quality of aquafaba produced in one embodiment of the present invention, depending on the type of legume and the addition of pH adjusters / thickeners.

[0041] [Figure 12] This figure shows the result of applying the manufactured aquafaba to a product in one embodiment of the present invention.

[0042] [Figure 13] This figure shows an embodiment of the present invention in which cookies are made using chickpea by-products remaining after the production of aquafaba. [Modes for carrying out the invention]

[0043] The present invention will be described in detail below with reference to the attached drawings, using examples of its implementation. However, the following examples are presented as illustrations of the present invention, and if it is determined that a specific explanation of a well-known or famous technology or configuration to those skilled in the art would obscure the gist of the present invention, such a detailed explanation may be omitted, and this will not limit the present invention. The present invention is subject to various modifications and applications within the scope of the claims described below and equivalents interpreted therefrom.

[0044] Furthermore, the terms used in this specification (Terminology) are those used to appropriately represent preferred embodiments of the present invention, and these may vary depending on the intent of the user and operator or the conventions of the art to which the present invention pertains. Therefore, the terms used in this specification must be defined in accordance with the overall content of this specification. When a part of the specification is described as "containing" a component, this means, unless otherwise stated, that it may contain other components rather than excluding them.

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

[0046] <Manufacturing Example> Method for manufacturing egg white substitute

[0047] To produce aquafaba as an egg white substitute in this invention, the following process was established (see Figure 1).

[0048] (1) In the step of washing the beans, specifically, chickpeas, black beans, small black beans (mouse beans), soybeans, and white kidney beans can be washed one to three times, and 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 of 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 (at this time, with respect to the time at the above temperature, this process is carried out until the weight of the beans has doubled).

[0050] (3) In the step of treating the beans mixed with water with enzymes, specifically, the enzyme used at this time is Novozymes <1> A mixed enzyme of β-glucanase, cellulase, hemicellulase, and xylanase. <2> A mixed enzyme of cellulase and hemicellulase. <3> Xylanase, and <4> It is possible to process any one of the cellulase enzymes, preferably, <1> A mixed enzyme of β-glucanase, cellulase, hemicellulase and xylanase, or <2> A mixed enzyme of cellulase and hemicellulase can be used for processing. In this case, the enzyme can be used at a concentration of 0.3% to 1.2% by weight, specifically 0.1% to 2% by weight, relative to the weight of the legumes.

[0051] (4) In the step of reacting the treated enzyme, specifically, the enzyme from step (3) can be applied to the legumes mixed with water, and then the mixture can be reacted for 1 to 5 hours while heating to 50°C to 60°C. More preferably, when reacting at 52°C to 58°C for 2 to 4 hours, the mixture can be stirred once every 20 to 30 minutes, or in other cases, the mixture can be kept at an isothermal temperature with the lid closed.

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

[0053] (6) In the maturation stage, specifically, the product can be matured at 0°C to 5°C for 1 to 20 days, preferably for 2 to 12 days, and more preferably for 3 to 11 days.

[0054] (7) In the step of adding pH adjusters and thickeners, specifically, one of phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid may be 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) may be added in an amount of 0.03% to 1.0% by weight, preferably 0.1% to 0.5% by weight.

[0055] For example, one of phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid can be used as a pH adjuster to adjust the pH to 4.4-6.0, and xanthan gum, carrageenan, and dextrin can be added as thickeners in amounts of 0.03% to 1.0% by weight. Specifically, xanthan gum can be added in amounts of 0.1% to 0.2% by weight, carrageenan in amounts of 0.15% to 0.3% by weight, and dextrin in amounts of 0.15% to 0.5% by weight.

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

[0057] For example, citric acid can be used as a pH adjuster to set the pH to 4.5-4.7, and xanthan gum can be added as a thickener at a concentration of 0.2%-0.3% by weight.

[0058] (8) This is the step of manufacturing aquafaba through steps (1) to (7) above.

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

[0060] <Experiment Example 1> Legume Condition Confirmation Test

[0061] In the manufacturing example (2) described above, when soaking beans in water, the degree to which the beans were soaked was checked at different soaking times. 50g 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 water at cold temperatures (1°C to 5°C), room temperature (23°C to 26°C), medium temperature (48°C to 52°C), or high temperature (98°C to 102°C). To find the optimal conditions, the condition was set to when the beans had softened to approximately twice their original volume. The results are shown in Table 1 below.

[0063] [Table 1]

[0064] <Experimental Example 2> Test to confirm optimal conditions during the enzyme treatment stage

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

[0066] In step (3) of the above manufacturing example, where the enzyme is applied to the legumes mixed with water, the increase in protein content within aquafaba and the quality of the aquafaba were compared depending on the enzyme used. At this time, the enzyme used was from Novozymes. <1> A mixed enzyme of β-glucanase, cellulase, hemicellulase, and xylanase. <2> A mixed enzyme of cellulase and hemicellulase. <3> Xylanase, and <4> The carbohydrate and protein content in aquafaba was compared after treating it with one of the cellulase enzymes (when treated with a mixture, the same mixing ratio was used). The carbohydrate and protein content was confirmed in grams per 100g of aquafaba and is shown in Table 2 below. The enzyme used in this treatment was 0.4% by weight relative to the mixed weight of legumes and purified water.

[0067] [Table 2]

[0068] As can be seen in Table 2 above, the enzyme is <1> A mixed enzyme of β-glucanase, cellulase, hemicellulase and xylanase, or <2> In the group treated with a mixed enzyme of cellulase and hemicellulase, a higher protein content was observed compared to the control group.

[0069] 2-2. Aquafava Quality Testing by Enzyme Treatment Type

[0070] To confirm the quality of aquafaba based on the type of enzyme treatment, only the type of enzyme was differed, while the rest of the process was kept the same. pH, Bx, and viscosity were measured as indicators of aquafaba quality, and overrun (%) was measured as foam-forming ability, while syneresis (%) was measured as foam stability. In this test, to investigate the presence or absence of enzyme activity, dried beans were treated 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 numerical value that indicates the percentage increase in volume due to stirring; simply put, it shows the increase in volume of the material due to air mixing. This is used as an indicator of foam-forming ability.

[0072] [Table 3]

[0073] As can be seen in Table 3 above, enzyme <1> or enzyme <2> When processing, foam-forming ability (overrun) and foam stability (syneracy) are compared to aquafaba produced without the use of enzymes, and enzymes <3> or enzyme <4> It was found to be significantly superior to aquafaba produced by processing [another method].

[0074] 2-3. Aquafava Quality Testing Based on Enzyme Treatment Concentration

[0075] Through the test described in 2-2 above, the enzyme <1> or enzyme <2> After determining the optimal concentration, an aquafaba quality test was conducted based on the enzyme concentration. The tests compared concentrations of 0.04% by weight, 0.2% by weight, 0.4% by weight, 1.19% by weight, and 1.96% by weight relative to the total weight of the composition. The results are shown in Table 4 below.

[0076] [Table 4]

[0077] As shown in Table 4 above, the two enzymes that showed good results in previous experiments <1> or enzyme <2> Concentration tests were conducted using [the specified method], and the results confirmed that different concentrations are effective for each enzyme. In particular, [the specified enzyme] <1> In this case, the group that added 0.4% by weight was the most excellent, and the enzyme <2> In this case, the group that added 1.19% by weight was found to be the most superior.

[0078] <Experiment Example 3> Test to confirm the optimal ratio of legumes to water

[0079] Next, we examined the quality of aquafaba extracted using different ratios of legumes 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 above, it can be confirmed that as the weight ratio of beans gradually decreases, the overall values ​​of data such as foam stability and overrun also decrease. In the cases of 1:1 and 1:2, aquafaba was not produced due to the very small amount of water. In other words, referring to the experimental results above, it can be confirmed that the optimal ratio of beans to water is preferably 1:3 to 1:6, and that 1:4 to 1:5 is the most preferable.

[0082] <Experiment Example 4> Test to confirm the optimal maturation period during the maturation stage

[0083] Next, in the maturation stage (6), the maturation period was varied, while the remaining processes were carried out identically, and the resulting quality of aquafaba was confirmed. The results are shown in Table 6 below.

[0084] [Table 6]

[0085] As can be seen in Table 6 above, when aged for 3 to 10 days, it showed excellent aquafaba quality. However, it was confirmed that deterioration of the aquafaba began after 11 days of aging, and the quality of the foam deteriorated.

[0086] <Experimental Example 5> Test to confirm optimal conditions at the pH adjuster addition stage

[0087] 5-1. Aquafava Quality Test by pH Adjuster Type

[0088] Next, in step (7), the addition of the pH adjuster, the type of pH adjuster was varied, while the remaining process was carried out identically, and the resulting quality of 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, superior aquafaba quality was confirmed in the groups to which lactic acid and citric acid pH adjusters were added. Furthermore, as confirmed in Figure 5, when phosphoric acid was used as the pH adjuster, the sourness emerged later, and it was perceived as weaker than with citric acid. The foam was less firm and had a flowing consistency. When tartaric acid was used as the pH adjuster, the sourness was perceived as stronger than with phosphoric acid. The foam was less firm and had a flowing consistency. When lactic acid was used as the pH adjuster, the sourness was perceived as weakest, and there was no sense of the sourness emerging from somewhere. When citric acid was used as the pH adjuster, the sourness emerged from the beginning, and it was perceived as the strongest sourness. The foam quality was the best, firmest, and most viscous. In particular, when citric acid was added, it had a meringue consistency most similar to egg. Furthermore, when malic acid was used as the pH adjuster, the sourness emerged in the middle, and it was perceived as stronger than with lactic acid but weaker than with citric acid.

[0091] 5-2. Aquafava quality testing with and without enzyme and pH adjuster treatment

[0092] Next, in step (7), the pH adjusting agent addition step, citric acid is used as the pH adjusting agent, and the presence or absence of enzyme treatment (enzyme) <1> or enzyme <2> The quality of aquafava was confirmed through processing. The results are shown in Table 8 below.

[0093] [Table 8]

[0094] As can be seen in Table 8 above, when a pH adjuster is used to adjust the pH to 4.6, the overrun and foam stability were found to be even higher compared to when the pH is not adjusted to 4.6. Among these, a mixed enzyme of β-glucanase, cellulase, hemicellulase, and xylanase (enzyme) <1> The group that used ) and citric acid as a pH adjuster was found to have the best quality.

[0095] <Experimental Example 5> Test to confirm optimal conditions at the thickening agent addition stage

[0096] 5-1. Comparison Test of Foam Quality of Aquafava by Thickening Agent Type

[0097] Next, in step (7) of the manufacturing example, to compare the foam quality of aquafaba with 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 results for the experimental groups and their overrun and foam stability.

[0098] [Table 9]

[0099] As can be seen from the results shown in Table 9 above, when xanthan gum or guar gum was added at 0.3% by weight, the highest overrun and foam stability were observed, resulting in a firm foam that did not disappear even when the mixture was turned upside down. Furthermore, 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 at the thickening agent addition stage

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

[0102] [Table 10]

[0103] [Table 11]

[0104] [Table 12]

[0105] As can be seen in Tables 10 to 12 above, it was confirmed that the quality of aquafaba improved when a thickening agent was added. However, as can be seen in Figures 6a to 6c, the foam in the sample with xanthan gum did not disappear even after 2 hours, and it was confirmed that the foam did not disappear after 10 hours and 62 hours compared to the other sample groups.

[0106] <Experimental Example 6> Comparison Test of Foam Quality Using a Sterilization Process

[0107] Next, in step (9), the retort sterilization process, the quality of aquafaba foam was compared with and without sterilization. When sterilization was performed, all microorganisms in the product were eliminated, and the product could be distributed at room temperature. This was to confirm whether there was any deterioration in quality due to protein denaturation in the product by performing high-temperature, high-pressure sterilization. Sterilization was performed by heat-treating the sealed product in an airtight container or packaging at a core temperature of 120°C and 1.5 atmospheres for 3 minutes to 1 hour, or by heat-treating it using a method with equivalent or greater effectiveness. At this time, the type of enzyme and whether or not sterilization was performed were different, but the remaining process was carried out identically, and 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 pore size of the foam was larger when retorting was performed compared to when it was not, but there was no significant difference in quality indicators between the two. This indicates that while high temperature and pressure heating affects the product after retorting due to protein denaturation, adjustments made through an optimal combination of pH adjusters and thickeners resulted in no significant impact on product quality even after sterilization. Furthermore, the results of microbiological testing of aquafaba after sterilization are shown in Figure 8. Figure 8 (left) shows general bacteria, and Figure 8 (right) shows E. coli, confirming that neither general bacteria nor E. coli were detected. In other words, the sterilized product is one in which the vegetative cells and spores of microorganisms have been killed, meaning that the vegetative cells were killed after sterilization of aquafaba.

[0110] <Experiment Example 7> Quality Comparison Test of Aquafaba by Legume Type

[0111] 7-1. Tests based on legume type

[0112] The manufacturing methods established in Experimental Examples 1 to 6 (excluding pH adjusters and thickeners) were applied to other legumes such as black beans, small black beans (rodentia), soybeans, or white kidney beans, and compared with aquafaba produced from chickpeas (see Figure 9). The results are shown in Table 14 below.

[0113] [Table 14]

[0114] As can be seen in Table 14 and Figure 9 above, chickpeas produced the most viscous foam, and the foam did not disappear easily even when washed with water. Furthermore, the syneresis rate was the lowest even after 2 hours, and the foam formation rate was the fastest. In the case of black beans, the foam viscosity was lower than that of chickpeas. Foam stability was confirmed to be lower than that of chickpeas, and while the foam formation rate was similar to that of chickpeas, the resulting meringue formation appeared insufficient. Small black beans showed the foam morphology most similar to that of chickpeas. Foam stability was good immediately after whipping, similar to chickpeas, but after 2 hours, the syneresis rate was higher than that of chickpeas. The foam formation rate was similar to that of chickpeas.

[0115] In the case of soybeans, a large number of stomata were observed in the foam. The foam was non-viscous and flowed away, and after 2 hours, the foam syneresis rate was found to be about three times higher than that of chickpeas. In the case of white kidney beans, almost no foam was formed, and the foam stability was the lowest, as was the overrun.

[0116] In other words, when considering the overall foam stability, overrun, and foam quality of aquafaba, chickpeas showed the best quality. Therefore, based on viscosity, foam pores, and foam formation rate, chickpeas were determined to be suitable as an egg white substitute.

[0117] However, soybeans have a milder aroma than chickpeas, and black beans and small black beans have a slight soy sauce aroma, so it is possible to change the type of bean depending on the desired product.

[0118] 7-2. Tests using different types of legumes and pH adjusters.

[0119] The manufacturing methods established in Experimental Examples 1 to 6 (addition of pH adjusters / removal of thickeners) were applied to other legumes such as black beans, small black beans (rodentia), soybeans, or white kidney beans, and compared with aquafaba produced from chickpeas (see Figure 10). The results are shown in Table 15 below.

[0120] [Table 15]

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

[0122] 7-3. Tests involving different types of legumes and the addition of pH adjusters and thickeners.

[0123] The manufacturing methods established in Experimental Examples 1 to 6 (addition of pH adjusters / addition of thickeners) were applied to other legumes such as black beans, small black beans (rodentia), soybeans, or white kidney beans, and compared with aquafaba produced 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 in Tables 16 and 17 and Figure 11, when the manufacturing method of the present invention is applied to beans other than chickpeas, such as black beans, small black beans, soybeans, and white kidney beans, it was confirmed that the effects are similar to those for chickpeas, namely, that the foam stability, overrun, and foam quality of aquafaba are improved.

[0127] <Experimental Example 8> Dessert production using manufactured aquafaba

[0128] Meringue cookies, macaron shells, sponge cakes, and gluten-free bread were produced using the aquafaba manufactured according to the present invention (see Figure 12). As can be seen in Figure 12, the aquafaba of the present invention is deemed applicable to a wide range of products.

[0129] <Experiment Example 9> Cookie Production Using Legume By-products

[0130] Cookies were made using the remaining bean by-products after the production of aquafaba. The specific manufacturing method was the same as in the above example: 300 parts by weight of chickpea by-products (waste chickpea) remaining after aquafaba production were 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, and then finely ground using a mixer. After that, the mixture was formed into cookie shapes and baked in an oven to produce cookies (see Figure 13).

[0131] <Manufacturing Example 2>

[0132] [Table 18]

[0133] As described above, specific embodiments of the present invention have been explained in detail, but those skilled in the art who understand the concept of the present invention will be able to add, modify, or delete other components within the same scope of the concept. It would be easy to propose other regressive inventions or other embodiments that fall within the scope of the spirit of this invention. Therefore, it should be understood that each embodiment described above is illustrative in all respects and not limiting. The scope of this invention is indicated more by the claims described below than by the detailed description above, and all modifications or altered forms derived from the meaning and scope of the claims and the concept of equivalents thereto should be interpreted as being included within the scope of this invention. The embodiments of the present invention include the following: [1] In an aquafaba food composition containing legumes, purified water, enzymes, pH adjusters, and thickeners as active ingredients, The aforementioned legumes include chickpeas, black beans, small black beans, soybeans, or white kidney beans. The purified water is added in an amount of 4 to 6 times the weight of the beans. The enzyme is an enzyme composed of a mixture of β-glucanase, cellulase, hemicellulase, and xylanase; an enzyme composed of a mixture of cellulase and hemicellulase; a xylanase enzyme; or a cellulase enzyme. The pH adjusting agent is phosphoric acid, tartaric acid, lactic acid, citric acid, or malic acid. The aquafaba food composition is characterized in that the thickening agent is one or more 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] The aquafaba food composition described in [1] comprises 16% to 20% by weight of legumes, 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 a pH adjuster, and 0.03% to 1.0% by weight of a thickener. [3] The aquafaba food composition described in [1] 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, The legumes are treated with the aforementioned enzyme and reacted, The aquafaba food composition according to [1], characterized by being aged for 1 to 20 days after reacting with enzymes. [5] The following is the manufacturing method for aquafava: (Stage 1) A stage in which one type of legume selected from the group consisting of chickpeas, black beans, small black beans, soybeans, and white kidney beans is washed; (Stage 2) A stage in which water is mixed with the beans that have been washed in Stage (1) above in an amount of 3 to 7 times the weight of the beans; (3rd stage) To the beans mixed with water in the above (2nd stage), <1> A mixed enzyme of β-glucanase, cellulase, hemicellulase, and xylanase. <2> A mixed enzyme of cellulase and hemicellulase. <3> Xylanase, and <4> A step in which one enzyme selected from the group of cellulases is applied to the legumes in an amount of 0.1% to 2% by weight; (Step 4) After treating with the enzyme in step (3) above, the reaction is carried out for 1 to 5 hours while heating to 50°C to 60°C; (5th step) After the reaction in step (4) above, the heating is carried out at 80°C to 110°C for 1 to 5 hours; (6th stage) After heating in the above (5th stage), the stage involves aging at 0°C to 5°C for 1 to 20 days; (Step 7) After maturation in step (6) above, one pH adjusting agent from phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid is added to adjust the pH to 4-5, and one or more thickeners selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methylcellulose), and HPMC (Hydroxypropyl Methylcellulose) are added to the final product in an amount of 0.03% to 1.0% by weight; (8 steps) Steps to manufacture aquafaba through steps (1) to (7) above; and (Step 9) This step involves sterilizing the manufactured aquafava at 110°C to 130°C and 1 to 2 atmospheres of pressure for 30 minutes to 2 hours.

Claims

1. In an aquafaba food composition comprising enzyme-treated legumes, purified water, enzymes, pH adjusters, and thickeners, The aforementioned legumes are chickpeas, black beans, small black beans, soybeans, or white kidney beans. The weight of the purified water is 4 to 6 times the weight of the beans. The enzyme is an enzyme composed of a mixture of β-glucanase, cellulase, hemicellulase, and xylanase; an enzyme composed of a mixture of cellulase and hemicellulase; a xylanase enzyme; or a cellulase enzyme. The pH adjusting agent is phosphoric acid, tartaric acid, lactic acid, citric acid, or malic acid. The aquafaba food composition is characterized in that the thickening agent is one or more 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. The aquafaba food composition according to claim 1, comprising 16% to 20% by weight of enzyme-treated legumes, 78% to 84% by weight of purified water, 0.3% to 1.2% by weight of enzyme, 0.10% to 0.12% by weight of pH adjuster, and 0.03% to 1.0% by weight of thickener.

3. The aquafava manufacturing process involves the following steps: (Stage 1) A stage in which one of the following legumes is selected from the group consisting of chickpeas, black beans, small black beans, soybeans, and white kidney beans and washed; (Stage 2) A stage in which water is mixed with the beans that have been washed in Stage (1) in an amount of 3 to 7 times the weight of the beans; (3rd step) The legumes mixed with water in step (2) above are treated with 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 relative to the weight of the legumes; (Fourth step) After treating with the enzyme in step (3) above, this step involves heating to 50°C to 60°C and allowing the reaction to proceed for 1 to 5 hours; (5th step) After the reaction in step (4) above, the step of heating at 80°C to 110°C for 1 to 5 hours; (6th stage) After heating in the above (5th stage), a stage in which the food is aged at 0°C to 5°C for 1 to 20 days; (Step 7) After maturation in step (6) above, one pH adjusting agent from phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid is added to adjust the pH to 4-5, and one or more thickeners selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methylcellulose), and HPMC (Hydroxypropyl Methylcellulose) are added to the final product in an amount of 0.03% to 1.0% by weight; (8th step) A step of manufacturing aquafaba through steps (1) to (7) above; and (Step 9) This step involves sterilizing the manufactured aquafava at 110°C to 130°C and 1 to 2 atmospheres of pressure for 30 minutes to 2 hours.

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