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KMID : 1134820190480101135
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 10 p.1135 ~ p.1142
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Production of Soybean Macaron Using Enzyme-Treated Soybean Powder
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Lee Dae-Hyoung
Jeong Hyun-Kyung
Seo Jae-Soon
Won Seon-Yi
Kang Heui-Yun
Ha Tai-Moon
Chi Jeong-Hyun
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Abstract
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Almonds are imported for the production of macarons in Korea. The present research was conducted to examine the possibility of replacing almonds with soybeans. To optimize the processing condition, soybean powders were prepared with different soybean varieties (Kangpoong, Daewon, Nokpoong, Cheongja3), pretretment processing (steaming, boiling, roasting), and enzyme treatments (amylase, pectinase, protease, cellulase). When macarons were prepared with boiled Kangpoong soybean powder after 0.4% amylase treatment for 12 h, the quality properties including hardness, baking loss, spread ratio, and color values were the best. The quality properties of macarons made with the optimized soybean powder (0, 5, 10, 15, 50, 70, and 100%) showed that the hardness, elasticity, as well as viscosity decreased as the amount of soybean powder increased. For the analysis of isoflavones, macarons made with 70% amylase treated soybean powder contained daidzein 1.96 μg/mL, glycitein 1.03 μg/mL, and genistein 2.20 μg/mL. Therefore, soybean powder treated with amylase can be a replaceable material to almond powder for macaron.
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KEYWORD
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bean, macaron, powder, amylase
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