Egg white substitute using pulses, and preparation method therefor

Abstract

The present invention relates to a method for preparing aquafaba using pulses, and aquafaba prepared using the method. The aquafaba prepared using the method, of the present invention, has high protein content and excellent quality in terms of foam overrun and stability. According to the present invention, even people with egg allergies can enjoy, without concern, desserts using aquafaba. In addition, by-products of pulses, obtained after preparing aquafaba, can be made into snacks through food upcycling.

Description

Egg white substitute using legumes and method for producing the same

[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.

[0002] Aquafaba, a plant-based protein substitute for egg whites and egg white powder, is a combination of the Latin words "aqua," meaning water, and "faba," meaning bean. It refers to the bean water that comes from boiling chickpeas, lentils, and other beans. It is gaining attention as an egg substitute for vegetarians, such as lacto-vegetarians who do not eat meat or eggs, and vegans who do not consume dairy products. People with egg allergies can also enjoy desserts made with aquafaba without worry.

[0003] Aquafaba can replace egg whites in dessert batters. Whisking aquafaba for about five minutes with a whisk will create a creamy consistency, similar to meringue or whipped cream. This makes it ideal for use in plant-based mayonnaise, salad dressings, and baking. Its low calorie count makes it a popular diet food, and it can be used in vegan desserts that don't contain milk or butter.

[0004] The present invention develops a method for manufacturing aquafaba, an egg white substitute, using legumes. The aquafaba egg white substitute manufactured using the method of the present invention has a high protein content and excellent foam overrun and stability. Furthermore, the legume byproducts generated after manufacturing aquafaba can be turned into a variety of snacks through food upcycling.

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

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

[0007] In order to achieve the above purpose, the present invention provides an aquafaba food composition comprising beans, purified water, enzymes, pH regulators and thickeners as active ingredients.

[0008] The above legumes are chickpeas, soybeans, soybeans, white beans 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 a mixed enzyme of beta-glucanase, cellulase, hemicellulase and xylase; a mixed enzyme of cellulase and hemicellulase; a xylase enzyme; or a cellulase enzyme,

[0011] The above pH regulator 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 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 include 16 to 20 wt% of soybeans, 78 to 84 wt% of purified water, 0.3 to 1.2 wt% of enzymes, 0.10 to 0.12 wt% of pH regulators, and 0.03 to 1.0 wt% of thickeners, and specifically, may include 18 to 20 wt% of soybeans, 78 to 80 wt% of purified water, 0.3 to 1.2 wt% of enzymes, 0.10 to 0.12 wt% of pH regulators, and 0.03 to 0.07 wt% 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 (%), and specifically, 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 the legumes with the enzyme to react them, and then maturing them for 1 to 20 days after reacting the enzyme, but is not limited thereto.

[0016] In addition, to achieve the above purpose, the present invention provides a method for producing aquafaba according to the following steps:

[0017] (Step 1) A step of washing any one legume selected from the group consisting of chickpeas, soybeans, soybeans (rat-eyed beans), white beans, and white kidney beans;

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

[0019] (Step 3) A step of treating the soybeans mixed with water in the step (2) above with any one enzyme selected from the group consisting of ① a mixed enzyme of beta-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 wt% relative to the weight of the soybeans;

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

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

[0022] (Step 6) A step of maturing at 0 to 5°C for 1 to 20 days after heating in step (5);

[0023] (Step 7) A step of adjusting the pH to 4 to 5 by adding any one of phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid as a pH regulator after maturation in the step (6) above, and adding at least one thickener selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methylcellulose), and HPMC (Hydroxypropyl Methylcellulose) at 0.03 to 1.0 wt% based on the final product;

[0024] (Step 8) A step of manufacturing aquafaba through steps (1) to (7); and

[0025] (Step 9) Sterilizing the manufactured aquafaba at 110-130℃ and 1-2 atm for 30 minutes to 2 hours.

[0026] In addition, to achieve the above purpose, the present invention provides aquafaba manufactured by the above manufacturing method.

[0027] The present invention relates to a method for manufacturing an egg white substitute using legumes, and to aquafaba, an egg white substitute manufactured using the method. Aquafaba, an egg white substitute manufactured using the method of the present invention, has a high protein content and excellent foam overrun and stability, allowing even those with egg allergies to enjoy desserts using aquafaba without worry. Furthermore, legume byproducts generated after manufacturing aquafaba can be utilized in the manufacture of snacks through food upcycling.

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

[0029] The accompanying drawings, which are included as part of the detailed description to aid understanding of the embodiments, provide various embodiments and, together with the detailed description, describe technical features of the various embodiments.

[0030] Figure 1 is a diagram showing a step for producing aquafaba, an egg white substitute, in one embodiment of the present invention.

[0031] Figure 2 is a diagram showing the degree to which chickpeas swell according to temperature and time in one embodiment of the present invention.

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

[0033] FIG. 4 is a diagram showing the quality of aquafaba manufactured according to various weight ratios of chickpeas and purified water in the heating step (step 5) during the manufacture of aquafaba in one embodiment of the present invention.

[0034] FIG. 5 is a diagram showing the quality of aquafaba according to the type of pH regulator in the step of adding a pH regulator during the manufacture of aquafaba in one embodiment of the present invention.

[0035] FIG. 6 is a diagram showing the quality of aquafaba according to the type of thickener in the thickener addition step during the manufacture of aquafaba in one embodiment of the present invention (6a; enzyme ① used, 6b; enzyme ② used, 6c; enzyme not used).

[0036] FIG. 7 is a diagram showing the quality of aquafaba according to whether or not sterilization (retort) is performed after the completion of aquafaba production in one embodiment of the present invention.

[0037] Figure 8 is a diagram showing the results of microbial analysis of manufactured aquafaba in one embodiment of the present invention.

[0038] FIG. 9 is a diagram showing the quality of aquafaba according to the type of legumes used in the production of aquafaba in one embodiment of the present invention.

[0039] FIG. 10 is a diagram showing the quality of aquafaba according to the type of legumes and the addition of a pH regulator during the production of aquafaba in one embodiment of the present invention.

[0040] FIG. 11 is a diagram showing the quality of aquafaba according to the type of beans and the addition of a pH regulator / thickener during the production of aquafaba in one embodiment of the present invention.

[0041] Fig. 12 is a diagram showing the result of applying the manufactured aquafaba to a product in one embodiment of the present invention.

[0042] FIG. 13 is a diagram showing cookies manufactured using chickpea by-products remaining in the manufacture of aquafaba, in one embodiment of the present invention.

[0043] Hereinafter, the present invention will be described in detail with reference to the attached drawings, using exemplary embodiments. However, the following exemplary embodiments are provided as illustrative examples of the present invention. If a detailed description of a technology or configuration well known to those skilled in the art is judged to unnecessarily obscure the gist of the present invention, such detailed description may be omitted, and the present invention is not limited thereby. The present invention is capable of various modifications and applications within the scope of the following claims and equivalents interpreted therefrom.

[0044] In addition, the terminology used in this specification is a term used to appropriately express preferred embodiments of the present invention, and this may vary depending on the intention of the user or operator, or the customs of the field to which the present invention belongs. Therefore, the definition of these terms should be determined based on the contents throughout this specification. Throughout the specification, when a part is said to "include" a certain component, this does not mean that other components are excluded, but rather that other components may be included, unless specifically stated otherwise.

[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 stated.

[0046] <Manufacturing Example> Manufacturing method of egg white substitute

[0047] In order to manufacture aquafaba as an egg white substitute of the present invention, the following process was established (see Fig. 1).

[0048] (1) A step of washing the legumes; specifically, any one of chickpeas, black soybeans, black soybeans (rat-eyed beans), white soybeans, and white kidney beans may be washed 1 to 3 times, and chickpeas may be preferably used.

[0049] (2) Step of mixing water into the beans; The beans washed in step (1) may be mixed with water in an amount of 3 to 7 times the weight of the beans, and preferably, water may be mixed in an amount of 4 to 6 times the weight of the beans. In addition, according to one embodiment, after mixing with water, the beans may be soaked in water at 1 to 100°C for 40 minutes to 62 hours (at this time, the time depending on the temperature is performed until the weight of the beans is approximately doubled).

[0050] (3) A step of treating the soybeans mixed with water with an enzyme; specifically, the enzymes to be treated at this time may be any one of ① Beta-glucanase, Cellulase, Hemicellulase and Xylanase of Novozymes mixed, ② Cellulase and Hemicellulase mixed, ③ Xylanase, and ④ Cellulase mixed, and preferably, ① Beta-glucanase, Cellulase, Hemicellulase and Xylanase mixed, or ② Cellulase and Hemicellulase mixed, and at this time, the enzyme may be treated at 0.3 to 1.2 wt% relative to the weight of the soybeans, Specifically, 0.1 to 2 weight percent can be processed.

[0051] (4) Step of reacting the treated enzyme; Specifically, the enzyme of step (3) may be treated in the soybean mixture mixed with water, heated to 50 to 60°C, and reacted for 1 to 5 hours. More preferably, the reaction may be performed at 52 to 58°C for 2 to 4 hours, mixing may be performed once every 20 to 30 minutes, and otherwise the lid may be closed to maintain an isothermal state.

[0052] (5) Heating step; Specifically, after the enzymatic reaction of step (4), the mixture may be heated and boiled at 80 to 110°C for 1 to 5 hours. At this time, heating may be preferably performed at 90 to 100°C for 1 to 4 hours, and more preferably, heating may be performed at 95 to 100°C for 1 to 3 hours.

[0053] (6) Maturation step; Specifically, maturation can be performed at 0 to 5°C for 1 to 20 days, preferably for 2 to 12 days, and more preferably for 3 to 11 days.

[0054] (7) Step of adding a pH regulator and thickener; Specifically, the pH regulator is adjusted to 4.4 to 6.0, preferably 4 to 5, by using any one of phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid, and as a thickener, at least one thickener selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methylcellulose), and HPMC (Hydroxypropyl Methylcellulose) may be added in an amount of 0.03 to 1.0 wt%, preferably 0.1 to 0.5 wt%.

[0055] According to one specific example, the pH may be adjusted to 4.4 to 6.0 using any one of phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid as a pH adjusting agent, and 0.03 to 1.0 wt% of xanthan gum, carrageenan, and dextrin may be added as a thickener, and specifically, the thickener may be 0.1 to 0.2 wt% of xanthan gum, 0.15 to 0.3 wt% of carrageenan, and 0.15-0.5 wt% of dextrin.

[0056] According to one specific example, the pH may be adjusted to 4.3 to 4.8 using citric acid, lactic acid or malic acid as a pH adjuster, and 0.2 to 0.4 wt% of xanthan gum or guar gum may be added as a thickener.

[0057] According to one specific example, the pH may be adjusted to 4.5 to 4.7 using citric acid as a pH adjuster, and 0.2 to 0.3 wt% of xanthan gum may be added as a thickener.

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

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

[0060] <Experimental Example 1> Test to confirm the conditions of legumes

[0061] In the manufacturing example (2) above, when the beans were soaked in water, the degree of swelling of the beans was checked according to the soaking time. At this time, 50 g of dried chickpeas were used in the experiment. A picture of the swollen chickpeas is shown in Fig. 2.

[0062] 50g of chickpeas were soaked in water at cold (1-5℃), room temperature (23-26℃), medium temperature (48-52℃), or high temperature (98-102℃). To determine the optimal conditions, the condition was set when the beans had swelled to approximately twice their size. The results are shown in Table 1 below.

[0063] [Table 1]

[0064]

[0065]

[0066] <Experimental Example 2> Test to confirm optimal conditions in the enzyme treatment step

[0067] 2-1. Protein content test by enzyme treatment

[0068] In the step of treating the enzyme in the soybeans mixed with water in the above manufacturing example (3), the increase in the protein content in the aquafaba and the quality of the aquafaba were compared depending on the enzyme being treated. At this time, the enzymes treated were a mixture of ① beta-glucanase, cellulase, hemicellulase, and xylanase from Novozymes, a mixture of ② cellulase and hemicellulase, ③ xylanase, and ④ cellulase, and the carbohydrate and protein contents in the aquafaba were compared by treating with one enzyme (when treating by mixing, the same mixing ratio was used). The carbohydrate and protein contents were confirmed in the form of g contained per 100 g of aquafaba and are shown in Table 2 below. The enzyme treated at this time is treated at 0.4% by weight based on the weight of the mixture of beans and purified water.

[0069] [Table 2]

[0070]

[0071] As can be confirmed in Table 2 above, it was confirmed that the group treated with a mixture of ① beta-glucanase, cellulase, hemicellulase and xylanase, or ② cellulase and hemicellulase had a higher protein content than the control group.

[0072] 2-2. Aquafaba Quality Tests by Enzyme Treatment Type

[0073] To determine the quality of aquafaba according to the type of enzyme treatment, the remaining processes were identical with only the enzyme type being different. The quality of aquafaba was measured for pH, Bx, and viscosity, and the foaming ability was measured as overrun (%) and the foam stability was measured as lyophilization rate (%). At this time, a test was conducted by treating a high concentration of enzyme at 10 wt% of the dried beans to determine whether the enzyme was effective, and the results are shown in Table 3 below (see Fig. 3).

[0074] Meanwhile, overrun is a numerical value indicating the percentage increase in volume due to agitation. Simply put, it represents the increase in volume of a material due to the mixing of air. This value is used as an indicator of foaming performance.

[0075] [Table 3]

[0076]

[0077] As can be seen in Table 3 above, when enzyme ① or enzyme ② is treated, it was confirmed that the foaming performance (overrun) and foam stability (liquidity) are much better than those of aquafaba manufactured without using enzyme and aquafaba manufactured by treating enzyme ③ or enzyme ④.

[0078] 2-3. Aquafaba quality test according to enzyme treatment concentration

[0079] Through the test of the above 2-2, the enzyme was determined as enzyme ① or enzyme ②, and then an aquafaba quality test was conducted according to the enzyme concentration. At this time, 0.04 wt%, 0.2 wt%, 0.4 wt%, 1.19 wt%, or 1.96 wt% were compared based on the total weight of the composition. The results are shown in Table 4 below.

[0080] [Table 4]

[0081]

[0082] As shown in the results in Table 4 above, the results of the concentration test using the two enzymes ① or ② that showed good results in the previous experiment showed that the concentration at which each enzyme worked was different. In particular, enzyme ① showed the best results in the group adding 0.4 wt%, and enzyme ② showed the best results in the group adding 1.19 wt%.

[0083]

[0084] <Experimental Example 3> Test to determine the optimal ratio of beans and water

[0085] Next, the quality of aquafaba was examined by varying the ratio of beans to water (step 5) during extraction (see Figure 4). The results are shown in Table 5 below.

[0086] [Table 5]

[0087]

[0088] As can be seen in Table 5 above, as the weight ratio of beans gradually decreased, the values ​​of overall data such as foam stability and overrun also decreased, and in the case of 1:1 and 1:2, the amount of water was too little to produce aquafaba. In other words, referring to the experimental results above, it was confirmed that the optimal ratio of beans to water was 1:3 to 1:6, and in particular, 1:4 to 1:5 was confirmed to be the most desirable.

[0089]

[0090] <Experimental Example 4> Test to confirm the optimal maturation period during the maturation stage

[0091] Next, in step (6), the maturation step, the remaining steps were carried out identically with different maturation periods, and the quality of the aquafaba was confirmed accordingly. The results are shown in Table 6 below.

[0092] [Table 6]

[0093]

[0094] As can be confirmed in Table 6 above, excellent aquafaba quality was observed when aged for 3 to 10 days, but after 11 days of aging, deterioration of the aquafaba began to occur, resulting in a decline in the quality of the foam.

[0095]

[0096] <Experimental Example 5> Test to confirm optimal conditions at the pH regulator addition stage

[0097] 5-1. Aquafaba Quality Test by Type of pH Regulator

[0098] Next, in step (7), the pH regulator addition step, the remaining steps were carried out identically with different types of pH regulators, and the quality of aquafaba was confirmed accordingly. The results are shown in Table 7 below (see Fig. 5).

[0099] [Table 7]

[0100]

[0101] As can be confirmed in Table 7 above, the group that added lactic acid and citric acid pH adjusters showed excellent aquafaba quality. In addition, as confirmed in Fig. 5, when phosphoric acid was used as a pH adjuster, the sour taste came up last and was felt to be weaker than citric acid, and the foam was weak and flowing. When tartaric acid was used as a pH adjuster, the sour taste was felt to be stronger than phosphoric acid, and the foam was weak and flowing. When lactic acid was used as a pH adjuster, the sour taste was felt to be the weakest, and it was not felt to be coming from anywhere. When citric acid was used as a pH adjuster, the sour taste came up first and was felt to be the strongest, and the foam quality was the best, and it was confirmed to be the firmest and chewiest. In particular, when citric acid was added, it had a meringue shape most similar to an egg. When malic acid was used as a pH regulator, it was confirmed that the sourness was moderate, felt stronger than lactic acid, and felt weaker than citric acid.

[0102] 5-2. Aquafaba Quality Tests According to Enzyme and pH Adjuster Treatment

[0103] Next, in step (7), the pH regulator addition step, citric acid was used as the pH regulator, and the quality of aquafaba was examined according to whether it was treated with enzyme ① or ②. The results are shown in Table 8 below.

[0104] [Table 8]

[0105]

[0106] As can be seen in Table 8 above, the overrun and foam stability of the product adjusted to pH 4.6 using a pH adjuster were higher than those without. Among them, the group using a mixture of beta-glucanase, cellulase, hemicellulase, and xylase (enzyme ①) as the enzyme and using citric acid as the pH adjuster was confirmed to have the best quality.

[0107]

[0108] <Experimental Example 5> Test to confirm optimal conditions at the thickener addition stage

[0109] 5-1. Comparative test of aquafaba foam quality by thickener type

[0110] Next, in order to compare the quality of aquafaba foam according to the addition of different types of thickeners (hydrocolloids) in step (7) of the manufacturing example, xanthan gum, guar gum, gellan gum, locust bean gum, dextrin, carrageenan, or pectin were used as natural additives, and MC (methylcellulose) or HPMC (hydroxypropyl methylcellulose) was used as chemical synthetic additives. Table 9 below shows the experimental groups and the results of their overrun and foam stability.

[0111] [Table 9]

[0112]

[0113] As can be confirmed from the results shown in Table 9 above, the highest overrun and foam stability were observed when 0.3 wt% of xanthan gum or guar gum was added, which exhibited the shape of a solid foam that did not collapse even when turned over. In addition, when considering the overrun and foam stability of all additives, the order of excellent effects was confirmed to be xanthan gum > guar gum >> gellan gum = pectin = locust bean gum = HPMC = MC > carrageenan.

[0114] 5-2. Testing to confirm optimal conditions at the thickener addition stage

[0115] Next, in step (7), which is the thickener addition step, the remaining processes were carried out in the same manner with different types of thickeners, and the quality of aquafaba was confirmed accordingly (see Figs. 6a-c, 6a; enzyme ① used, 6b; enzyme ② used, 6c; enzyme not used). The results are shown in Tables 10 to 12 below.

[0116] [Table 10]

[0117]

[0118]

[0119]

[0120] [Table 11]

[0121]

[0122]

[0123]

[0124] [Table 12]

[0125]

[0126] As can be seen in Tables 10 to 12 above, the quality of aquafaba was confirmed to improve when a thickener was added. However, as can be seen in Figures 6a to 6c, the foam of the sample containing xanthan gum did not disappear even after 2 hours, and it was confirmed that the foam did not disappear compared to the other sample groups even after 10 hours and 62 hours.

[0127]

[0128] <Experimental Example 6> Comparative test of foam quality according to sterilization process

[0129] Next, in step (9), the retort sterilization process, the quality of aquafaba foam was compared depending on whether it was sterilized or not. When sterilization was performed, all microorganisms within the product were sterilized, allowing the product to be distributed at room temperature. This was done to confirm whether there was any deterioration in quality due to protein denaturation within the product as a result of high-temperature and high-pressure sterilization. Sterilization was performed by heat-treating the sealed product at a central temperature of 120℃ and 1.5 atm for 3 minutes to 1 hour, or by a method with an equivalent or higher effect. The remaining processes were performed identically, with differences in the type of enzyme and the presence or absence of sterilization. The results are shown in Table 13 below (see Figure 7).

[0130] [Table 13]

[0131]

[0132] As can be seen in Table 13 and Fig. 7, the pores of the foam were larger in the case of retorting than in the case of not retorting, but there was no significant difference in the quality indicators depending on whether retorting was performed or not. This is because the product is affected after retorting due to protein denaturation when heated at high temperature and high pressure, but it was confirmed that there was no significant effect on the product quality even after sterilization as a result of controlling it through the optimal combination of pH adjusters, thickeners, etc. In addition, the results of the microbial test of aquafaba after sterilization are shown in Fig. 8. Fig. 8 (left) shows general bacteria, and Fig. 8 (right) shows Escherichia coli, and it was confirmed that general bacteria and Escherichia coli were not detected. In other words, the vegetative cells and spores of the microorganisms were killed in the sterilized product, which means that the vegetative cells were killed after sterilizing the aquafaba.

[0133]

[0134] <Experimental Example 7> Quality comparison test of aquafaba according to legume type

[0135] 7-1. Tests by legume type

[0136] The manufacturing methods established in Experimental Examples 1 to 6 (excluding pH regulators and thickeners) were grafted onto other legumes, such as seoritae, seomoktae (mouse-eyed beans), baektae, or white kidney beans, and compared with aquafaba manufactured from chickpeas (see Fig. 9). The results are shown in Table 14 below.

[0137]

[0138]

[0139] [Table 14]

[0140]

[0141] As can be seen in Table 14 and Fig. 9, chickpea had the best sticky foam, and the foam did not easily disappear even when washed with water. In addition, the syneresis rate was the lowest even after 2 hours, and the foam formation rate was the fastest. Seoritae had less sticky foam than chickpea. The foam stability was lower than that of chickpea, and the foam formation rate was similar to that of chickpea, but the meringue formation seemed to be insufficient as a result. Seomoktae showed the foam shape most similar to that of chickpea. The foam stability was as good as that of chickpea immediately after whipping, but the syneresis rate was confirmed to be higher than that of chickpea after 2 hours. The foam formation rate was similar to that of chickpea.

[0142] In the case of white beans, we observed that the foam had many pores. The foam was not sticky but flowed down, and after two hours, the foam lysate rate was approximately three times higher than that of chickpeas. In the case of white kidney beans, almost no foam was formed. Foam stability was the lowest, and overrun was also the lowest.

[0143] In other words, when considering aquafaba's foam stability, overrun, and overall foam quality, chickpea exhibited the best quality. Therefore, based on factors such as chewiness, foam porosity, and foam formation speed, chickpea was deemed suitable as an egg white substitute.

[0144] However, white beans have a cleaner flavor than chickpeas, and seoritae and seomoktae have a slight soy sauce flavor, so it is believed that the beans can be changed depending on the desired direction of the product.

[0145] 7-2. Tests according to legume type and pH regulator addition

[0146] The manufacturing method established in Experimental Examples 1 to 6 (excluding addition of pH regulator / thickener) was grafted onto other legumes such as seoritae, seomoktae (mouse-eyed bean), baektae, or white kidney bean, and compared with aquafaba manufactured from chickpeas (see Fig. 10). The results are shown in Table 15 below.

[0147] [Table 15]

[0148]

[0149] As can be seen in Table 15 and Figure 10, the amount of foam in chickpeas was the lowest immediately after whipping, and after 72 hours, the foam in white beans and white kidney beans was completely gone. At this time, the foam in chickpeas, frozen peas, and frozen peas was seen to be in a similar state.

[0150] 7-3. Tests according to legume type and addition of pH regulator and thickener

[0151] The manufacturing method (addition of pH regulator / addition of thickener) established by the above Experimental Examples 1 to 6 was grafted onto other legumes such as Seoritae, Seomoktae (rat-eyed bean), Baektae, or white kidney bean, and compared with aquafaba manufactured from chickpeas (see Fig. 11). The results are shown in Table 16 (using guar gum as a thickener) and Table 17 (using xanthan gum as a thickener).

[0152] [Table 16]

[0153]

[0154] [Table 17]

[0155]

[0156] As can be seen in Table 16, Table 17 and Figure 11 above, when the manufacturing method of the present invention is applied to seoritae, seomoktae, baektae and white kidney beans in addition to chickpeas, it was confirmed that effects similar to chickpeas were achieved, that is, the foam stability or overrun of aquafaba and the foam quality were improved.

[0157]

[0158] <Experimental Example 8> Manufacturing a dessert using the manufactured aquafaba

[0159] Using the aquafaba produced in the present invention, meringue cookies, macaron coques, sponge cakes, and gluten-free bread were produced (see Fig. 12). As can be seen in Fig. 12, the aquafaba of the present invention is believed to be applicable to various products.

[0160]

[0161] <Experimental Example 9> Cookie Manufacturing Using Legume Byproducts

[0162] Cookies were manufactured using the by-product of legumes left over from the production of aquafaba. The specific manufacturing method is as follows: 300 parts by weight of the chickpea by-product (waste chickpea) left over from the production of aquafaba as in the above manufacturing example 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, and ground finely using a mixer. Afterwards, the mixture was shaped into cookies and baked in an oven to manufacture cookies (see Fig. 13).

[0163]

[0164] <Manufacturing Example 2>

[0165] [Table 18]

[0166]

[0167]

[0168] As described above, specific embodiments of the present invention have been described in detail. However, those skilled in the art who understand the spirit of the present invention will be able to easily suggest other inventions that are backwards or other embodiments included within the scope of the spirit of the present invention by adding, changing, or deleting other components within the scope of the same spirit. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention is indicated by the scope of the claims described below rather than the detailed description described above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims

1. In an aquafaba food composition containing beans, purified water, enzymes, pH regulators and thickeners as active ingredients, The above legumes are chickpeas, soybeans, soybeans, white beans or white kidney beans. The purified water is added in an amount of 4 to 6 times the weight of the beans. The above enzyme is a mixed enzyme of beta-glucanase, cellulase, hemicellulase and xylase; a mixed enzyme of cellulase and hemicellulase; a xylase enzyme; or a cellulase enzyme, The above pH regulator is phosphoric acid, tartaric acid, lactic acid, citric acid or malic acid, The thickener is characterized in that 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). Aquafaba food composition.

2. In paragraph 1, The above aquafaba food composition comprises 16 to 20 wt% of legumes, 78 to 84 wt% of purified water, 0.3 to 1.2 wt% of enzymes, 0.10 to 0.12 wt% of pH regulator, and 0.03 to 1.0 wt% of thickener.

3. In paragraph 1, The above 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. In paragraph 1, The above aquafaba food composition is, Treating the beans with the above enzyme and reacting them, It is characterized by maturing for 1 to 20 days after reacting the enzyme. Aquafaba food composition.

5. How to make aquafaba according to the following steps: (Step 1) A step of washing any one legume selected from the group consisting of chickpeas, soybeans, soybeans, white beans, and white kidney beans; (Step 2) A step of mixing water in an amount 3 to 7 times the weight of the washed beans in step (1); (Step 3) A step of treating the soybeans mixed with water in the step (2) above with one enzyme selected from the group consisting of ① a mixed enzyme of beta-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 wt% relative to the weight of the soybeans; (Step 4) After treating the enzyme in step (3), the step of heating to 50 to 60°C and reacting for 1 to 5 hours; (Step 5) A step of heating at 80 to 110°C for 1 to 5 hours after reacting in step (4); (Step 6) A step of maturing at 0 to 5°C for 1 to 20 days after heating in step (5); (Step 7) A step of adding one of a pH regulator among phosphoric acid, tartaric acid, lactic acid, citric acid, and malic acid after maturation in the step (6) to adjust the pH to 4 to 5, and adding at least one thickener selected from the group consisting of xanthan gum, carrageenan, dextrin, guar gum, gellan gum, locust bean gum, pectin, MC (Methylcellulose), and HPMC (Hydroxypropyl Methylcellulose) at 0.03 to 1.0 wt% based on the final product; (Step 8) A step for producing aquafaba through steps (1) to (7) above; and (Step 9) Sterilizing the manufactured aquafaba at 110~130℃ and 1~2 atm for 30 minutes to 2 hours.

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