안동대학교 산학협력단;ANDONG NATIONAL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION
发明人:
SOHN, HO YONG,손호용,SOHN, HO YONGKR
申请号：
KR1020140024056
公开号：
KR1020150102320A
申请日:
2014.02.28
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to effective whole soybean milk using Jinyang soybean deficient in lipoxygenase, an enzyme which is a main cause of an overpowering smell of fresh bean, and to a method for producing the same. More specifically, the whole soybean milk using Jinyang soybean is produced by: using Jinyang soybean, which is deficient in lipoxygenase 1, 2, and 3, and thus has little overpowering smell of soybean even in a raw state； removing foreign matter； making the soybean into powder； adding water to the powdered soybean； and boiling the same. The process of producing the whole soybean milk of the present invention has advantages of: simply and efficiently producing soybean milk without complicated processes, such as peeling soybeans, sieving, soaking, boiling, centrifuging, filtering, sterilizing, cooling and the like, of a conventional process for producing soybean milk； producing nutritious whole soybean milk by not removing soybean curd residue or the like； producing soybean milk without using an ultrafine pulverizer； and having excellent functionality. The present invention relates to a method for producing high quality nutritious whole soybean milk by not going through complicated processes, such as soaking soybeans for a long period of time, boiling, peeling, cooking, pulverizing, removing soybean curd residue, secondarily cooking and the like, due to the overpowering smell of soybean, when producing soybean milk or soybean milk products, or an ultrafine pulverization process, without discarding the soybean curd residue, and to the whole soybean milk produced by the same method, thereby enabling anyone to easily produce high quality soybean milk.본 발명은 생콩 비린내의 주요 원인 효소인 리폭시지나제(lipoxygenase)가 결핍된 진양콩을 이용한 효율적인 전두유(whole soybean milk) 및 그 제조 방법에 관한 것으로, 보다 구체적으로는 리폭시지나아제 1, 2 및 3가 모두 결핍되어 있어 생콩 상태에서도 비린내가 거의 없는 진양콩을 원료로 하여 이물질을 제거한 후 분말화하고, 이에 물을 가한 후 가열처리하여 제조되는 전두유 및 그 제조 방법에 관한 것이다. 본 발명의 전두유를 제조하는 상기 공정은 기존의 두유 제조공정인 별도의 콩의 탈피, 사별, 침지, 가열, 분리, 여과
