Method for manufacturing soy meal with improved intake convenience

Abstract

The present invention relates to a method for manufacturing soybean flour with improved convenience of consumption. More specifically, the invention relates to a method for manufacturing soybean flour as a food product made from soybeans, which minimizes the beany taste of soybeans and is manufactured to a viscosity sufficient to be squeezed into a pouch, thereby allowing for convenient consumption without leakage, while also enhancing satiety and satisfaction upon consumption and enabling long-term storage at room temperature. That is, the present invention is characterized by a method for manufacturing soybean flour using soybeans as a raw material, comprising the steps of: pre-treating soybeans; heat-treating the pre-treated soybeans to reduce the fishy taste; mixing the heat-treated soybeans, water, and a viscosity-regulating raw material in a certain ratio and then grinding them to form a mixture having a predetermined viscosity; and placing the mixture into a container and sterilizing it to produce soybean flour.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing soybean flour with improved convenience of consumption. More specifically, the invention relates to a method for manufacturing soybean flour as a food product made from soybeans, which minimizes the beany taste of soybeans and is manufactured to a viscosity sufficient to be squeezed into a pouch, thereby allowing for convenient consumption without leakage, while also enhancing satiety and satisfaction upon consumption and enabling long-term storage at room temperature. Background Technology

[0003] In recent years, modern society has seen an increase in people leading busy lives due to changes in lifestyle patterns and the advancement of work environments, making it increasingly difficult to maintain regular meals. In particular, office workers and students are showing a growing preference for convenient foods due to time constraints.

[0005] In response to these demands, foods such as soy milk and porridge are widely used as convenient foods that can be consumed immediately without a separate cooking process. However, conventional soy milk is in liquid form, which is easy to consume but has low viscosity, resulting in a lack of satiety and reduced satisfaction after consumption. Additionally, due to its liquid nature, spillage may occur when consumed while on the move, which reduces the convenience of consumption.

[0007] On the other hand, while porridge has the advantage of providing a sense of fullness due to its relatively high viscosity, its portability and convenience are compromised because it must generally be scooped out of the container for consumption. Additionally, depending on the product, it may require separate heating or eating utensils, which limits its usability in busy situations. Furthermore, individuals who dislike the texture of rice grains may not prefer it.

[0009] Therefore, there is a growing need for a food that can be consumed conveniently like soy milk, provides a certain level of satiety and satisfaction like porridge, can be consumed conveniently without separate tools, and maintains a stable viscosity without spilling. Prior art literature

[0011] Registered Patent No. 10-1022797 (Method for manufacturing soy milk yogurt using soy milk and mixed lactic acid bacteria and soy milk yogurt manufactured thereby) Registered Patent No. 10-1847601 (Method for manufacturing a fermented soybean product, a fermented soybean product manufactured by the above method, and a food composition including the same) The problem to be solved

[0012] The present invention was devised to solve the aforementioned problems, and aims to provide a method for manufacturing soymeal that uses soybeans as a raw material to provide a convenient meal, minimizes the characteristic beany taste of soybeans, allows for easy consumption without a separate cooking process, provides a higher sense of satiety compared to soy milk, and offers a form that is less burdensome and highly preferred compared to porridge.

[0014] Furthermore, the present invention has another objective of providing a method for manufacturing soy milk that improves convenience of consumption by having a viscosity sufficient to be squeezed by external pressure when contained in a pouch container, etc., and improves storage stability so that it can be stored for a long time even at room temperature, while being easy to transport and carry and convenient to consume in various environments. means of solving the problem

[0016] The present invention is characterized by a method for manufacturing soybean flour using soybeans as a raw material, comprising the steps of: pre-treating soybeans; heat-treating the pre-treated soybeans to reduce the fishy taste; mixing the heat-treated soybeans, water, and a viscosity-regulating raw material in a certain ratio and then grinding them to form a mixture having a predetermined viscosity; and placing the mixture into a container and sterilizing it to produce soybean flour.

[0018] In addition, the above viscosity-regulating raw material is characterized by including alpha rice powder.

[0020] In addition, the sterilized soybean is characterized by having a viscosity of 500 cP to 3000 cP. Effects of the invention

[0022] Soymeal produced according to the method for producing soymeal with improved ease of consumption according to the present invention has the following effects.

[0024] First, the characteristic beany taste of soybeans is minimized and the nutty flavor is maximized, allowing anyone to consume it without aversion. Furthermore, it provides a greater sense of satiety than soy milk and a lighter texture than porridge, significantly enhancing its palatability as a meal replacement.

[0026] Second, by being contained in a pouch container with an optimal viscosity for squeezing, it offers excellent convenience of consumption, allowing the contents to be consumed neatly without spilling using only light pressure, without the need for separate tools or cooking processes.

[0028] Third, through high-temperature and high-pressure sterilization, it can be stored for a long time at room temperature, offering excellent storage and distribution stability. It is also compact and easy to carry, providing practical benefits such as convenient consumption in various environments, including busy daily life as well as outdoor activities. Brief explanation of the drawing

[0031] FIG. 1 is a diagram showing a method for manufacturing soybean meal with improved ease of consumption according to the present invention. FIG. 2 is a diagram specifically illustrating the step of forming a mixture in the method for manufacturing soybean flour according to the present invention. FIG. 3 is a photograph of a soybean product manufactured through the soybean manufacturing method of the present invention. Specific details for implementing the invention

[0032] Preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings. In describing the present invention, specific descriptions of related known functions or configurations are omitted if it is determined that such detailed descriptions may unnecessarily obscure the essence of the invention.

[0034] The method for manufacturing soybean flour with improved ease of consumption according to the present invention is characterized by using soybeans as a raw material and processing them to have a soft texture and appropriate viscosity while reducing the fishy taste, thereby producing soybean flour that can be easily consumed without a separate cooking process.

[0036] The method for manufacturing soybean flour with improved convenience of consumption according to the present invention is characterized by comprising the steps of: pre-treating soybeans as illustrated in FIG. 1 (S1); heat-treating the pre-treated soybeans to reduce the fishy taste (S2); mixing the heat-treated soybeans, water, and a viscosity-regulating raw material in a certain ratio and then grinding them to form a mixture having a predetermined viscosity (S3); and putting the mixture into a container and sterilizing it to produce soybean flour (S4).

[0038] The step (S1) of pre-treating the above beans is a step for removing foreign substances contained in the beans and ensuring a hygienic condition. This step involves removing defective raw materials and foreign substances through a sorting process, and removing dust and impurities attached to the surface of the beans by washing them at least three times with purified water. This pre-treatment step ensures quality stability and hygiene in subsequent processes.

[0040] The step (S2) of reducing the fishy taste by heat treatment of the pretreated beans of the present invention is a process of applying heat above a certain temperature to remove the characteristic fishy taste and aroma of beans while further enhancing the nutty flavor of the beans.

[0042] In addition, in the present invention, the step (S2) of reducing the fishy taste by heat-treating the pre-treated beans can be divided into two steps as shown in FIG. 2, first a roasting step (S2-1) and then a steaming step (S2-2).

[0044] The roasting step (S2-1) above is a step for removing moisture from pre-treated beans, then applying dry heat to the beans to reduce moisture and induce a Maillard reaction to enhance nutty flavor. At this time, roasting can be performed in a temperature range of about 130°C to 140°C, preferably about 135°C for about 5 to 7 minutes, more preferably about 6 minutes.

[0045] These conditions are intended to prevent excessive carbonization of the soybean surface or denaturation of internal proteins, while effectively removing volatile components that cause fishy odors and maximizing nutty flavor. In particular, if the temperature is lower than the aforementioned range, flavor formation may be insufficient and the effectiveness of removing fishy odors may be reduced; conversely, if it exceeds the range, there is a risk of increased bitterness due to carbonization and increased loss of nutrients.

[0047] The steaming step (S2-2), performed after the roasting step (S2-1), is a step for inactivating enzymes inside the beans, particularly lipoxygenase which causes a fishy taste, by applying heat along with moisture to the roasted beans. At this time, the steaming can be performed for about 15 to 20 minutes at a temperature range of about 95°C to 105°C using a separate steaming cooking device.

[0048] These conditions are designed to improve the efficiency of the subsequent grinding process by uniformly softening the soybean tissue while sufficiently inhibiting enzyme activity. If the temperature is lower than the above range, enzyme deactivation is insufficient, which may result in a residual fishy taste; conversely, if it exceeds the above range, the soybean tissue becomes excessively softened, making it difficult to control physical properties during the subsequent grinding process. Additionally, the steaming step (S2-2) softens the soybean tissue to ensure a uniform particle size in the subsequent micro-particle process and contributes to the formation of a soft texture in the final product.

[0050] And the step (S3) of forming the mixture of the present invention involves mixing heat-treated beans, water, and a viscosity-regulating raw material in a certain ratio and then grinding them. Purified water is used as the water, and alpha rice powder is used as the viscosity-regulating raw material.

[0051] Generally, alpha rice refers to rice processed by applying moisture and heat to the raw starch (beta starch) contained in the rice to convert it into gelatinized starch (alpha starch), which is easily digestible and absorbed, and then rapidly drying it to prevent starch aging and stably maintain the gelatinized state.

[0053] In the present invention, the following technical advantages can be derived by adopting such alpha rice powder as a viscosity-regulating raw material.

[0055] First, food safety and consumer confidence can be ensured by excluding chemically synthesized thickeners (e.g., xanthan gum, guar gum, etc.) and using only naturally derived food ingredients. Since the above alpha rice powder absorbs moisture in the mixture and swells immediately without a separate heating process, it is possible to impart natural and stable viscosity.

[0057] Second, it is possible to achieve edible properties optimized for spout pouch packaging. The mixture prepared by blending the aforementioned alpha rice powder forms a viscosity that prevents the contents from unintentionally leaking out of the pouch while allowing the user to squeeze it smoothly with light pressure, thereby maximizing consumption convenience.

[0059] Third, it provides an excellent sense of satiety and improves digestion and absorption. By mixing carbohydrate-based alpha rice with protein-based soybean ingredients, nutritional balance is achieved. Furthermore, the inherent viscosity of alpha rice appropriately extends the residence time of the ingested contents in the stomach, allowing one to maintain a substantial feeling of fullness even with small intake. In addition, since it uses starch that has already undergone a gelatinization process, it reduces the digestive burden on the gastrointestinal tract and increases the body's absorption rate.

[0061] In addition, in the step (S3) of forming the mixture of the present invention, the addition of alpha rice powder must be carried out at a temperature of 60°C or higher. If the addition of alpha rice powder is carried out at a temperature below 60°C, a clumping phenomenon may occur in which the alpha rice powder is not evenly distributed in the water during the grinding and mixing process and clumps together.

[0062] This binding phenomenon not only causes uneven viscosity within the mixture but also prevents smooth mixing and grinding during the grinding process and can increase mechanical load. Furthermore, if the mixture, which acts as a viscosity regulator, is not properly distributed, fine lumps may remain in the final product, causing a rough texture when consumed, and the remaining parts may become watery, leading to flow.

[0064] And in the step (S3) of forming the above mixture, it is preferable that the mixing ratio be 85 to 88 parts by weight of purified water, 10 to 15 parts by weight of soybeans, 2 to 4 parts by weight of alpha rice powder, and 0.3 to 0.4 parts by weight of refined salt.

[0066] If the heat-treated soybeans, which are the main ingredient, are less than 10 parts by weight, the nutty flavor characteristic of soy wheat and nutritional components including protein are insufficient, leading to reduced marketability; if they exceed 15 parts by weight, the moisture ratio becomes relatively insufficient, which may cause a rough texture.

[0067] In addition, if alpha rice powder is added in an amount of less than 2 parts by weight, the viscosity of the mixture becomes excessively low, causing the contents to flow out easily when the pouch is opened and reducing satiety; conversely, if it exceeds 4 parts by weight, the viscosity becomes excessively high, making it difficult to squeeze out of the pouch smoothly and causing a dry texture when consumed.

[0069] Also, purified water has a significant effect on viscosity, just like alpha rice powder, so it is preferable to include 85 to 88 parts by weight to achieve an appropriate viscosity.

[0071] Finally, the above refined salt is added in an amount of 0.3 to 0.4 parts by weight to provide a contrasting effect that enhances the sweetness or nutty flavor, and to further mask the residual beany taste of the beans.

[0073] In addition, in the step (S3) of forming the mixture of the present invention, it is preferable that the particles of the mixture being ground have a fine size of 50㎛ to 150㎛. The above particle size corresponds to particles that are in the state of being softest to swallow when ingested.

[0075] In addition, in the step (S3) of forming the mixture, the grinding process may not be performed as a single process, but as a two-stage grinding process to ensure particle uniformity and maximize grinding efficiency. That is, it may consist of a first grinding and a second grinding. The first grinding may be performed by grinding mainly the large beans that are introduced first, and the second grinding may be configured so that the powdered alpha rice particles are introduced later to ensure even grinding and distribution.

[0077] When the mixture is formed as described above, the process proceeds to the final step of manufacturing soybean flour (S4). In the final step, the mixture formed in this way is placed in a container and then sterilized.

[0078] In this case, it is preferable to use a spout pouch equipped with a closable eating opening as the container for the soy milk to maximize convenience of consumption.

[0080] And the most critical aspect of the step (S4) of manufacturing soy milk is the sterilization conditions. That is, sterilization is a process to ensure the long-term shelf life and microbiological safety of the product, and it is the process in which the viscosity of the soy milk is finally determined.

[0081] That is, in the step (S4) of manufacturing soybean flour, sterilization is carried out at high temperature and high pressure in a sterilization facility while the mixture is contained in a container, and specifically, it is preferable to carry out for 15 to 25 minutes at a temperature of 120 to 125°C and a pressure of about 1.6 kg / cm².

[0083] In particular, the sterilization process of the present invention is characterized by not merely heating to a high temperature, but by precisely calculating the heat penetration rate to the center of the pouch in consideration of the characteristics of the viscous mixture to optimize the sterilization index (F0 value). Immediately after performing short-term sterilization under such optimized conditions, a process of rapidly cooling the contents to 40°C or lower is included to prevent the destruction of nutrients and quality changes (such as discoloration and deterioration of savory flavor) caused by heat.

[0085] By undergoing this series of spout pouch filling and optimized retort sterilization and cooling processes, the soymil according to the present invention can completely ensure safety from microorganisms without adding any chemical preservatives or artificial preservatives, and as a result, exhibits excellent commercial advantages such as long-term storage and distribution for more than one year even at room temperature.

[0087] Soybean flour that has been sterilized through the step (S4) of manufacturing soybean flour in this way preferably has a viscosity of 500 cP to 3000 cP.

[0089] The above viscosity range corresponds to a critical value for the soy milk according to the present invention to exhibit optimal eating convenience and palatability in a spout pouch packaging form.

[0091] Specifically, if the final viscosity of the sterilized soybean meal is less than 500 cP, the fluidity of the contents becomes excessively high, which may cause the contents to unintentionally leak out when the pouch is opened or consumed, potentially leading to contamination. Additionally, the retention time in the gastrointestinal tract after consumption becomes relatively short, resulting in a problem where the satiety maintenance effect intended through the alpha rice blend is reduced by half.

[0093] Conversely, if the final viscosity exceeds 3,000 cP, the contents become excessively thick and viscous, requiring excessive force when the user presses the pouch to dispense the contents into their mouth, and residue easily adheres to the inner wall of the container, making it difficult to consume cleanly until the end. Furthermore, it causes a dry, unpleasant texture in the mouth upon consumption and makes swallowing difficult, which significantly reduces overall palatability.

[0095] In addition, the spout pouch creates a synergistic effect with the physical properties of the previously adjusted viscosity in the range of 500 cP to 3,000 cP and the finely granulated mixture, allowing the user to neatly squeeze out the contents without leaving residue on the walls by simply pressing the pouch lightly, without the need for tools such as a separate cup or spoon.

[0097] Although the present invention has been described above with reference to the embodiments, it is understood that various modifications are possible within the scope of the technical spirit of the present invention. Explanation of the symbols

[0099] S1 ~ S4: Method for manufacturing soybean flour with improved ease of consumption.

Claims

Claim 1 A method for manufacturing soybean flour using soybeans as a raw material comprises: a step of pre-treating soybeans (S1); a step of heat-treating the pre-treated soybeans to reduce a fishy taste (S2); a step of mixing and grinding 10 to 15 parts by weight of the heat-treated soybeans, 85 to 88 parts by weight of purified water, 2 to 4 parts by weight of alpha rice powder as a viscosity-regulating raw material, and 0.3 to 0.4 parts by weight of refined salt, wherein primary grinding is performed centering on the soybeans with larger particles introduced first, and secondary grinding is performed by subsequently introducing alpha rice particles in powder form to form a mixture having viscosity (S3); and a step of manufacturing soybean flour by placing the mixture into a pouch container and sterilizing the mixture while it is contained in the container for 15 to 25 minutes under conditions of a temperature of 120°C to 125°C and a pressure of approximately 1.6 kg / cm², wherein the temperature of the contents of the container is immediately rapidly cooled to 40°C or lower. A method for manufacturing soy milk with improved convenience of consumption. Claim 2 delete Claim 3 A method for manufacturing soybean flour with improved ease of consumption, characterized in that, in claim 1, the sterilized soybean flour has a viscosity of 500 cP to 3000 cP.

Images