LOW-CALORIE SOYMILK WITH REDUCED SOYBEAN ODOR

Abstract

The present disclosure relates to a low-calorie, sugar-reduced soymilk comprising soybean extract solution, allulose, and soybean oil. The soymilk of the present disclosure includes allulose, and thus the soymilk has superior emulsion stability in spite of the addition of a small amount of an emulsifier and has excellent mouthfeel and taste, while having low calories than an existing product using sugar.

Claims

1. A low-calorie soymilk comprising soybean extract solution, allulose and soybean oil, and maintaining emulsion stability at a temperature of 1° C. to 10° C. for up to 115 hours.

2. The soymilk according to claim 1, wherein the soybean extract solution is contained in an amount of 20% by weight to 79% by weight based on 100% by weight of the total soymilk.

3. The soymilk according to claim 1, wherein the soybean oil is contained in an amount of 0.50% by weight to 2.0% by weight based on 100% by weight of the total soymilk.

4. The soymilk according to claim 1, wherein the allulose is an allulose powder having a solid content of 90 to 99.99% by weight of allulose.

5. The soymilk according to claim 1, wherein the allulose is contained in an amount of 1.0 to 20.0% by weight based on 100% by weight of the total soymilk.

6. The soymilk according to claim 1, wherein the allulose is contained in an amount of 2.0 parts by weight to 40 parts by weight based on 100 parts by weight of the soybean extract solution.

7. The soymilk according to claim 1, wherein the soymilk further comprises an emulsifier.

8. The soymilk according to claim 7, wherein a content of the emulsifier is 0.01% by weight to 0.3% by weight based on 100% by weight of the soymilk.

9. The soymilk according to claim 1, wherein the soymilk has a calorie of 10 kcal to 60 kcal based on 100 ml of the soymilk.

10. The soymilk according to claim 1, comprising, 20 to 79% by weight of soybean extract solution, 0.50 to 2.0% by weight of soybean oil, 1.0 to 20.0% by weight of allulose, and a remaining amount of water, based on 100% by weight of the total soymilk.

11. A method for producing a low-calorie soymilk, comprising the steps of mixing soybean oil and purified water, mixing with adding soybean extract solution, and mixing with adding allulose.

12. The method for producing a low-calorie soymilk according to claim 11, wherein the soymilk maintains emulsion stability at a temperature of 1° C. to 10° C. for up to 115 hours.

13. The method for producing a low-calorie soymilk according to claim 11, wherein the method for producing is performed at 50° C. to 90° C.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0047] FIG. 1 shows the results of the emulsion stability experiments performed on the soymilk prepared in Comparative Example 3 (#3-0) and Examples 3-1 (#3-1) to 3-5 (#3-5).

[0048] FIG. 2 shows an enlarged view of the degree of phase separation of each sample measured on the 5th day among the results of FIG. 1.

[0049] FIG. 3 is a graph showing the value of L measured in the color value analysis experiments of Comparative Example 6 (#Control), Comparative Example 3 (#3-0), and Examples 3-1 (#3-1) to 3-5 (#3-5).

[0050] FIG. 4 is a graph showing the value of a measured in the color value analysis experiments of Comparative Example 6 (#Control), Comparative Example 3 (#3-0), and Examples 3-1 (#3-1) to 3-5 (#3-5).

[0051] FIG. 5 is a graph showing the value of b measured in the color value analysis experiments of Comparative Example 6 (#Control), Comparative Example 3 (#3-0), and Examples 3-1 (#3-1) to 3-5 (#3-5).

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0052] Hereinafter, the present disclosure will be described in more detail with reference to examples and experimental examples, but these examples and experimental examples are for illustrative purposes only, and the scope of the present disclosure is not limited thereby.

PREPARATION EXAMPLE 1

Soymilk Component and Composition of Soybean Extract Solution

[0053] (1) Raw Material Components of Soymilk

[0054] The following shows the basic mixing ratio of soymilk. The used allulose powder was a product having an allulose content of 98% or more based on solid content.

TABLE-US-00001 TABLE 1 Mixing Raw material Component ratio % Remark soybean extract Soybean solid 66.00 solution content10% White sugar Refined sugar 4.80 Samyang Corporation Allulose Allulose — Samyang Corporation powder content(98% or more based on the solid content) Carrageenan gums 0.02 Soybean oil — 1.20 refined salt — 0.14 — Almax2700 Emulsifier 0.07 LSHINWELLS Co. Ltd. P-1670 Emulsifier 0.03 LSHINWELLS Co. Ltd. Distilled water 27.74 Sum 100.00

TABLE-US-00002 TABLE 2 Test Group #1 #2 #3 #4 #5 Added amount of 30 50 60 75 90 soybean extract solution (%) Soybean solid content of 3 5 6 7.5 9 ssoybean extract solution(%) Protein content of 1.422 2.37 2.844 3.555 4.266 soybean extract solution (%)

[0055] (2) Setting the range of % allulose content according to the added amount of allulose powder

[0056] Table 3 below shows the actual addition amount of allulose according to the addition amount of allulose powder (solid content 98%).

TABLE-US-00003 TABLE 3 Item #1-1 #1-2 #1-3 #1-4 Added amount of allulose 2.5 4.5 7.0 10.0 powder (%) Added amount of allulose 2.45 4.41 6.86 9.80 (%)

EXAMPLE 1 AND COMPARATIVE EXAMPLE 1

Preparation of Soymilk Containing 30% of Soybean Extract Solution

[0057] As shown in Table 4, the soymilk of Comparative Example 1 containing sugar and 30% of soybean extract solution, and the soymilk of Examples 1-1 to 1-4 containing 30% of soybean extract solution and containing allulose powder instead of sugar were prepared.

[0058] Specifically, soybean oil, gums, emulsifier and purified water were added to and homogenized with sufficiently stirring at 70° C. (250, 50 bar). Next, the soybean extract solution was added to the homogenixed mixed solution and stirred, and then sugar was added, stirred and mixed at 70° C. Then, after being passed through HTST sterilization at 95° C. for 15 minutes, it was filled in Aseptic PET.

TABLE-US-00004 TABLE 4 Comparative Raw material Example 1 Example1-1 Example1-2 Example1-3 Example1-4 soybean extract solution(T/S 30.000 30.000 30.000 30.000 30.000 10%) White sugar 4.500 — — — — (refined sugar) Allulose powder — 2.500 4.500 7.000 10.000 (98% or more based on the solid content) Carrageenan 11838 0.020 0.020 0.020 0.020 0.020 (gums) Soybean oil 1.200 1.200 1.200 1.200 1.200 refined salt 0.140 0.140 0.140 0.140 0.140 Almax2700(Emulsifier) 0.070 0.070 0.070 0.070 0.070 P-1670(Emulsifier) 0.030 0.030 0.030 0.030 0.030 Distilled water 64.040 66.040 64.040 61.540 58.540 Sum 100.000 100.000 100.000 100.000 100.000

EXAMPLE 2 AND COMPARATIVE EXAMPLE 2

Preparation of Soymilk Containing 50% of Soybean Extract Solution

[0059] As shown in Table 5 below, the soymilk of Comparative Example 2 containing 50% of soybean extract solution and containing sugar, and the soymilk of Examples 2-1 to 2-4 containing 50% of soybean extract solution and containing allulose powder instead of sugar were prepared. The preparation method is the same as in Example 1.

TABLE-US-00005 TABLE 5 Comparative Raw material Example 2 Example 2-1 Example 2-2 Example 2-3 Example 2-4 soybean extract 50.000 50.000 50.000 50.000 50.000 solution White sugar 4.500 — — — — Allulose powder — 2.500 4.500 7.000 10.000 Carrageenan 11838 0.020 0.020 0.020 0.020 0.020 Soybean oil 1.200 1.200 1.200 1.200 1.200 refined salt 0.140 0.140 0.140 0.140 0.140 Almax2700 0.070 0.070 0.070 0.070 0.070 P-1670 0.030 0.030 0.030 0.030 0.030 Distilled water 44.040 46.040 44.040 41.540 38.540 Sum 100. 100 100 100 100

EXAMPLE 3 AND COMPARATIVE EXAMPLE 3

Preparation of Soymilk Containing 60% of Soybean Extract Solution

[0060] As shown in Table 6 below, the soymilk of Comparative Example 3 containing 60% of soybean extract solution and containing sugar, and the soymilk of Examples 3-1 to 3-5 containing 60% of soybean extract solution and containing allulose powder instead of sugar were prepared. The preparation method is the same as in Example 1. Examples 3-5 did not contain emulsifier (Almax2700, P-1670). The preparation method is the same as in Example 1.

TABLE-US-00006 TABLE 6 Compar- Exam- Exam- Exam- Exam- Exam- Raw ative ple ple ple ple ple material Example 3 3-1 3-2 3-3 3-4 3-5 soybean 60.0 60.0 60.0 60.0 60.0 60.0 extract solution White sugar 4.50 — — — — — Allulose — 2.5 4.5 7.0 10.0 7.0 powder Carrageenan 0.020 0.020 0.020 0.020 0.020 0.020 11838 Soybean oil 1.200 1.200 1.200 1.200 1.200 1.200 refined salt 0.140 0.140 0.140 0.140 0.140 0.140 Almax2700 0.070 0.070 0.070 0.070 0.070 — P-1670 0.030 0.030 0.030 0.030 0.030 — Distilled 34.040 36.040 34.040 31.540 28.540 31.640 water Sum 100 100 100 100 100 100

EXAMPLE 4 AND COMPARATIVE EXAMPLE 4

Preparation of Soymilk Containing 75% of Soybean Extract Solution

[0061] The soymilk of Comparative Example 4 containing 75% of soybean extract solution and containing sugar, and the soymilk of Examples 4-1 to 4-4 containing 75% of soybean extract solution and containing allulose powder instead of sugar were prepared.

TABLE-US-00007 TABLE 7 Raw Comparative Example Example Example Example material Example 4 4-1 4-2 4-3 4-4 soybean 75.000 75.000 75.000 75.000 75.000 extract solution White sugar 4.500 — — — — Allulose — 2.500 4.500 7.000 10.000 powder Carrageenan 0.020 0.020 0.020 0.020 0.020 11838 Soybean oil 1.200 1.200 1.200 1.200 1.200 refined salt 0.140 0.140 0.140 0.140 0.140 Almax2700 0.070 0.070 0.070 0.070 0.070 P-1670 0.030 0.030 0.030 0.030 0.030 Distilled 19.040 21.040 19.040 16.540 13.540 water Sum 100.000 100.000 100.000 100.000 100.000

EXPERIMENTAL EXAMPLE 1

Measurement of PH and Brix of Soymilk

[0062] The pH and sugar content of the soymilk of Comparative Example 5 (Vegemeal, Chungs Food) as commercially available soymilk products, and Comparative Example 3, and Examples 3-1 to 3-5, were measured. Specifically, the pH was measured using a pH meter (Methrom 780 pH meter, Switzerland), and the sugar content was measured using an Atago table brixmeter (20° C. sample analysis).

TABLE-US-00008 TABLE 8 Compar- Compar- ative ative Exam- Exam- Exam- Exam- Exam- Example Exam- ple ple ple ple ple Item 6 ple 3 3-1 3-2 3-3 3-4 3-5 pH 7.28 6.52 6.54 6.55 6.55 6.56 6.57 bx 13.92 12.82 11.05 12.58 14.84 17.1 15.81

[0063] As a result, it was confirmed that the pH of the commercially available soymilk was at a neutral level of 6.0 to 8.0, and the soymilk according to Examples 3-1 to 3-5 of the present invention also had a similar pH.

EXPERIMENTAL EXAMPLE 2

Emulsion Stability Experiment of Soymilk

[0064] The soymilk prepared in Comparative Example 3 and Examples 3-1 to 3-5 was refrigerated and stored at 4° C. for 5 days, and then the degree of phase separation was visually compared. The results are shown in FIGS. 1 and 2.

[0065] As shown in FIGS. 1 and 2, on the fifth day of storage, only the soymilk prepared in Example 3-1 showed slight phase separation in the upper part, but the soymilk according to Examples 3-2 to 3-5 did not undergo phase separation for 5 days from the start of storage.

[0066] In addition, the soymilk containing allulose of Example 3-5 of the present disclosure does not contain an emulsifier. Even after 5 days after storage in the same manner as allulose soymilk containing the emulsifier (Example 3-3) and the soymilk according to Comparative Example 3 containing the emulsifier and sugar, phase separation did not occur, and had a similar degree of emulsion stability.

[0067] EXPERIMENTAL EXAMPLE 3

Color Value Analysis Experiment of Soymilk

[0068] In order to confirm the change in color of soymilk according to the content of allulose, a color value analysis experiment was performed.

[0069] The chromaticity of the soymilk sample of Comparative Example 6 (Vegemeal, Chungs Food) as commercially available soymilk products, Comparative Example 3, and Examples 3-1 to 3-5, was measured using a color difference meter (CM-3500d, Konica Minolta, Osaka, Japan), and the ΔE associated therewith was calculated.

[0070] Specifically, when analyzing chromaticity, the L value indicating brightness, the a value (Redness) indicating redness (−) and greenness (+), the b value (Yellowness) indicating the degree of yellowness, and the color difference ΔE (ΔE*ab=[(ΔL*).sup.2+(Δa*).sup.2+(Δb*).sup.2].sup.1/2) were measured in the first, second, and third order, and the average was measured. The results are shown in Table 9 below. The change of the L value is shown in FIG. 3, the change of the a value is shown in FIG. 4, and the change of the b value is shown in FIG. 5.

[0071] According to FIGS. 3 to 5, the L, a, and b values appeared to increase overall as the allulose content increased, confirming that this was due to the browning effect of allulose. As a result of chromaticity comparison, it was found that the higher the content of allulose in the soymilk, the higher the yellowness, so that the deeper color could be imparted to soymilk. In particular, the soymilk of Example 3-5 exhibited a yellowness similar to that of the soymilk of Comparative Example 6.

TABLE-US-00009 TABLE 9 Item L a b ΔE Comparative 1st 1.23 0.05 0.07 98.75 Example 6 measurement 2nd 1.27 −0.01 0.06 98.71 measurement 3rd 1.24 0.06 0.06 99.09 measurement Mean 1.25 0.03 0.06 98.85 Comparative 1st 1.55 0.81 0.60 98.44 Example3 measurement 2nd 1.38 0.89 0.73 98.61 measurement 3rd 1.55 0.90 0.48 98.45 measurement Mean 1.49 0.87 0.60 98.50 Example3-1 1st 1.38 0.76 0.57 98.62 measurement 2nd 1.40 0.54 0.78 98.60 measurement 3rd 1.26 0.89 0.81 98.74 measurement Mean 1.35 0.73 0.72 98.65 Example3-2 1st 1.46 0.69 0.49 98.53 measurement 2nd 1.25 0.83 0.56 98.74 measurement 3rd 1.59 0.67 0.44 98.40 measurement Mean 1.43 0.73 0.50 98.56 Example3-3 1st 1.64 0.89 0.53 98.35 measurement 2nd 1.74 0.93 0.52 98.25 measurement 3rd 1.36 1.28 0.62 98.63 measurement Mean 1.58 1.03 0.56 98.41 Example3-4 1st 1.66 0.79 0.78 98.33 measurement 2nd 1.77 0.81 0.55 98.22 measurement 3rd 1.53 0.88 0.93 98.47 measurement Mean 1.65 0.83 0.75 98.34 Example3-5 1st 1.28 0.84 0.71 98.71 measurement 2nd 1.38 0.81 0.81 98.73 measurement 3rd 1.46 0.87 0.78 99.24 measurement Mean 1.37 0.84 0.77 98.89

EXPERIMENTAL EXAMPLE 4

Sensory Evaluation

[0072] Sensory evaluation of the soymilk prepared in Comparative Example 3 and Examples 3-1 to 3-5 was performed. The evaluation items of color satisfaction, mouth feel (thin-thick), texture satisfaction, taste satisfaction, and overall satisfaction were evaluated based on the following evaluation criteria. The evaluation results are shown in Table 10 below. Specifically, sensory evaluation was performed on 20 adult male and female panelists in their 20s and 50s using a 5-point scale.

[0073] [Evaluation Criteria]

[0074] Color satisfaction: light color (1 point)-dark color (5 points)

[0075] mouthfeel: No and light mouth feel (1 point)-high and heavy mouth feel (5 points)

[0076] Texture satisfaction: Very bad texture (1 point)-very good texture (5 points)

[0077] Taste satisfaction: Very bad taste (1 point)-Very good taste (5 points)

[0078] Overall satisfaction: Very bad overall satisfaction (1 point)-Very good overall satisfaction (5 points)

[0079] Specifically, the color satisfaction refers to the degree of darkness and lightness

[0080] of color when the sample soymilk is observed with the naked eye, the mouth feel means the degree to which mouth feel of sample is heavy, the texture satisfaction means the degree of texture satisfaction that can be felt in the mouth, the taste satisfaction means the degree of taste satisfaction of taste that can be felt in the mouth, and the overall satisfaction means the degree of overall sensory satisfaction of the product.

TABLE-US-00010 TABLE 10 soybean extract Color Texture Taste Overall solution % satisfaction Mouthfeel satisfaction satisfaction satisfaction Comparative 3.2 2 3 3 2.8 Example 3 Example3-1 3.3 2.1 3.2 3.2 3 Example3-2 3.2 2.8 3.1 3.4 3 Example3-3 3.6 3.2 3.1 3.6 3 Example3-4 3.5 3.9 3.3 3.7 3.4 Examp1e3-5 3.4 3.8 3.2 3.7 3.3

[0081] As shown in Table 10, the overall satisfaction of the soymilk according to Examples 3-1 to 3-5 containing allulose was higher than that of the soymilk according to Comparative Example 3 containing sugar. Specifically, the soymilk of Examples 3-1 to 3-5 was more excellent in color satisfaction, mouth feel, texture satisfaction, and taste satisfaction than Comparative Example 1

EXPERIMENTAL EXAMPLE 5

Comparison of Sugar Reducing Effect

[0082] In order to confirm the sugar reducing effect of the present disclosure soymilk, the calories of the soymilks according to Comparative Example 3, Example 3-1 to Example 3-5 were measured and shown in Table 11 below.

TABLE-US-00011 TABLE 11 Compar- Exam- Exam- Exam- Exam- Exam- ative ple ple ple ple ple Item Example 3 3-1 3-2 3-3 3-4 3-5 Calorie 61.64 43.64 43.64 43.64 43.64 43.24 (kcal/ 100 ml)

[0083] As shown in Table 11, it was confirmed that the calories of the soymilk according to Examples 3-1 to 3-5 containing allulose were significantly lower than the soymilk of Comparative Example 3 containing sugar.