JP7498386B2 - Vegetable protein composition containing bamboo shoots and isolated soy protein and method for producing mochi using the same - Google Patents

Description

The present invention relates to a vegetable protein composition that contains vegetable proteins, including bamboo shoots and isolated soy protein, as active ingredients, which helps promote physical vitality and strength and is rich in nutrients useful to the human body, and a method for making mochi using the same.

In modern industrial society, the immune system has been significantly weakened due to polluted environments, poor dietary habits, and nutritional imbalances, and the body's natural functions are now in an inappropriate state, exposing it to various diseases.

Taking this into consideration, a wide variety of dietary supplements, or dietary supplements for infants and adults, that are based on various food ingredients or herbal medicines, have been publicly known and used.

In particular, protein supplements are supplements that supply the protein necessary for muscle growth, and are functional products that have generally only been consumed by people who specialize in exercise.

That is, people who mainly do anaerobic exercise to build muscle and people who have difficulty managing a balanced diet are looking for protein supplements. The ingredients are diverse, including soybeans, milk, eggs, and beef, and they are usually dissolved in water and consumed, but because they are tasteless, they can also be mixed with liquids such as milk or soy milk.

However, protein contains many synthetic additives and preservatives, which are actually harmful to health. In particular, the use of synthetic sweeteners such as sugar and aspartame, and refined carbohydrates to remove the fishy smell of protein, are known to be harmful to health.

Meanwhile, bamboo shoots (including bamboo bark) are young stalks that grow from the nodes of bamboo underground stems, and according to the Korean Donguibogam and the Honsho Zuo, they are known to be effective in preventing constipation, relieving hangovers, purifying blood, acting as a diuretic, and preventing stress, insomnia, obesity, dermatitis, chronic bronchitis, and high blood pressure. When the nutritional value of these bamboo shoots is examined, they contain four times the protein of onions, over 100 times the vitamin A, and are also rich in calcium, iron, minerals, vitamins B and C, cellulose, lignin, pectin, and other nutrients. Bamboo shoots also contain various components, such as free amino acids, and nitrogenous compounds such as tyrosine, aspartic acid, glutamic acid, and alanine, as well as compounds such as fructose, glucose, and sucrose.

The present invention aims to provide a vegetable protein composition containing isolated soy protein that has the functionality of containing the active ingredients of bamboo shoots, has a good texture, helps promote physical vitality and strength, and is rich in nutrients useful to the human body, and to provide a health food-like mochi using such vegetable protein.

The vegetable protein composition of the present invention is characterized by containing bamboo shoot powder, soy protein powder, coconut sugar powder, pea protein powder, seven berry powder, red beet powder, chicory extract powder, monk fruit powder, and stevia extract enzyme powder as active ingredients.

The vegetable protein composition is characterized by comprising 5-10 parts by weight of bamboo shoot powder, 30-50 parts by weight of soy protein powder, 10-30 parts by weight of coconut sugar powder, 5-15 parts by weight of pea powder, 5-10 parts by weight of sevenberry powder, 5-10 parts by weight of red beet powder, 1-3 parts by weight of chicory extract powder, 0.1-0.5 parts by weight of Monk fruit powder, and 0.1-0.5 parts by weight of stevia extract enzyme powder.

In addition, a method for producing mochi using a vegetable protein composition containing bamboo shoots and isolated soy protein includes a step of putting mochi dough and bean paste into a molding machine to form mochi, and the rice dough is

The rice powder is steamed, kneaded, and then the resulting kneaded mixture is aged by quick freezing for 5 to 20 minutes, after which 80 to 90 parts by weight of the aged kneaded mixture is mixed with 10 to 20 parts by weight of the vegetable protein composition, and the resulting mixture is kneaded to produce a secondary kneaded mixture.

The bean paste is made by adding 400-600g of salt to 40kg of boiled red beans, cooling the beans, and then adding 80-100g of red beans per 1kg of sugar and crushing them.

The filling is made by adding 400-600g of salt to 40kg of boiled sweet potatoes, cooling them, and then adding 40-60g of sugar per 1kg and mashing them.

The red bean paste or sweet potato paste is mixed with cheese and fruit pieces in a ratio of 40-60:40-60 parts by weight.

The red bean paste or sweet potato paste is mixed with crushed nuts, including walnuts, almonds, and sunflower seeds, in a ratio of 60-70:20-30 parts by weight.

The filling is a fermented paste made by mixing the red bean paste or sweet potato paste with lactic acid bacteria powder in a ratio of 90-95:5-10 parts by weight, and then subjecting it to a low-temperature fermentation process at 2-5°C for 30 minutes to 1 hour.

The vegetable protein made from the composition of the present invention has a good texture and contains nutrients that are useful to the human body uniformly, which can help improve the body's vitality and strength, so it can be eaten by athletes and the general public without any hesitation to supplement their nutrition.

In addition, the present invention provides mochi as a health food made from vegetable protein composed of a composition having the effects described above, so it has the effect of being enjoyed by anyone.

The preferred embodiment of the present invention is described in detail below. In describing the present invention, if it is determined that a detailed description of related publicly known functions or configurations may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

The vegetable protein composition of the present invention contains bamboo shoot powder, soy protein powder, coconut sugar powder, pea protein powder, seven berry powder, red beet powder, chicory extract powder, monk fruit powder, and stevia extract enzyme powder as active ingredients.

The bamboo shoot powder is made by washing and selecting the harvested bamboo shoots, steaming the bamboo shoots at 100°C for 30-50 minutes, cooling the steamed bamboo shoots to 13-17°C, soaking the bamboo shoots for 24-36 hours after cooling, sterilizing the soaked bamboo shoots so that they can be stored for a long time, packaging the sterilized bamboo shoots in aluminum cans, transporting the bamboo shoots in the packaged aluminum cans, drying them for 72-96 hours in a low-temperature dryer at 25-30°C, and grinding them finely to 150-250 mash.

Since bamboo shoots are rich in nutrients, they are used as cooking ingredients or as a main ingredient in health foods. In this case, the bamboo shoots used as cooking ingredients or health food ingredients refer to bamboo shoots with the skin removed.

As mentioned above, the bamboo shoots are steamed and soaked to remove their toxicity and bitterness, soften them, and can be stored for a long time after going through a sterilization process.

And because the bamboo shoots' production season is different from that of yuzu, they are processed and sterilized in advance before storage. One method of storage is to seal the sterilized bamboo shoots in aluminum cans and store them for a long period of time. Then, when using them, the bamboo shoots are taken out of the aluminum can and powdered.

The soy protein powder is prepared by extracting defatted soybeans, neutralizing the protein precipitate (pH 4.4-4.6) to a pH of 7 or higher, and then drying it before use.

The soybean is one of the most nutritious legumes, an easily digestible food and one of the cheapest sources of protein. The seeds, often called soybeans, are 17% oil and 63% meal, of which 50% is protein.

The coconut sugar powder is made by separating the juice from the coconut and then heating (approximately 115°C) until the coconut juice is dehydrated. The dehydrated coconut sugar is then powdered for use.

Coconut sugar provides sweetness and is rich in vitamin B, which is effective for energy metabolism and can increase the efficiency of exercise. It is also rich in various minerals and contains a lot of potassium, which helps excrete sodium.

The pea protein powder is made by separating the protein from the peas through metal detection, milling, crushing, and centrifugation after they are received, and then spray drying and powdering it. Next, foreign matter is removed and the powder is inspected again through metal detection before use.

Peas are the most nutritious legume with the highest amount of dietary fiber, and are also rich in calcium, which helps strengthen the bones.

The sevenberry powder is made by purchasing frozen sevenberry raw materials, sterilizing them, and then subjecting them to a primary filtration process, followed by hot air drying using a spary dryer. It is then preferable to subject them to a secondary filtration process to remove metals before powdering them.

Sevenberries is a berry mixture made by selectively blending seven types of berries, including blueberries, blackcurrants, cranberries, blackberries, strawberries, raspberries, acai berries, elderberries, raspberries, mulberries, bokbunja, strawberries, and grapes.

These berries are rich in vitamin C and have a good balance of sweet and sour tastes, so they are mostly used for food. The ingredient content of berries varies depending on the type, but they generally contain a lot of organic acids, so they are rich in sourness and sugar. They also contain vitamin C, polyphenols such as quercetin, caffeic acid, and ferulic acid, and various antioxidants such as flavonols. Polyphenols have the ability to prevent oxidation, i.e., they have antioxidant properties.

Red beet powder is made by washing red beets, chopping them so that they can be dried quickly, and then putting them into a dryer. Once dried, they are pulverized in a grinder to produce red beet powder.

In Oriental medicine, red beets are called "beet root" and are red vegetables with a sweet taste that are known to give energy and help blood circulation by clearing clogged blood vessels. Red beets contain large amounts of betaine, betacyanin, and anthocyanin, which are antioxidants that remove harmful free radicals from the body. They also contain a compound called alkaloid, which has the effect of expelling waste products that have accumulated in the body.

The chicory extract powder is made by washing chicory roots and extracting them for 20 minutes at 90°C and a pressure of 1.3 to 1.8 kgf/cm2 using an ultra-high speed vacuum low-temperature concentration extractor. It is then hydrolyzed, purified, concentrated, and dried before use.

Chicory is low in calories and rich in dietary fiber, and is also rich in various minerals and vitamins such as potassium and calcium, which improves digestion, lowers cholesterol levels, is beneficial for the heart and vascular system, and acts as an antioxidant.

The Monk fruit powder is extracted by crushing Monk fruit and continuously circulating it in water for 1 to 1.5 hours, and the extract is then centrifuged and filtered through a ceramic membrane and first purified. It is then filtered through a nanofiltration membrane, concentrated, sterilized at 125°C for 3 seconds, spray-dried, and powdered for use.

Monk fruit belongs to the genus Siraitia, its scientific name is Siraitia grosvenorii (= Momordica grosvenori), and the flesh of the fruit is edible. It is sweet in taste, cool in nature, and non-toxic. It is also rich in 26 types of trace elements essential to the human body, including minerals A, E, iron, calcium, nickel, and manganese.

The stevia extract enzyme powder is prepared by mixing stevia extract with dextrin, and then undergoing an enzyme reaction and enzyme inactivation (90°C, 1 hr). It is then filtered using a cartridge filter, concentrated, and sterilized at 120°C for 5 minutes using a UHT sterilizer. It is then spray-dried to remove iron powder before use.

Stevia is a member of the Asteraceae family and contains a compound called "stevioside." This compound has a sugar content 200 to 300 times higher than sugar, making it highly useful as a natural sweetener. It also has excellent antioxidant properties, and although it is sweet, it contains ingredients that are far healthier than sugar.

The vegetable protein composition contains 5 to 10 parts by weight of bamboo shoot powder, 30 to 50 parts by weight of soy protein powder, 10 to 30 parts by weight of coconut sugar powder, 5 to 15 parts by weight of pea powder, 5 to 10 parts by weight of sevenberry powder, 5 to 10 parts by weight of red beet powder, 1 to 3 parts by weight of chicory extract powder, 0.1 to 0.5 parts by weight of Monk fruit powder, and 0.1 to 0.5 parts by weight of stevia extract enzyme powder.

The vegetable protein of the present invention, which is made of the above-mentioned composition, has a good texture and contains nutrients that are useful to the human body uniformly, helping to improve the body's vitality and strength, so that not only athletes but also ordinary people can eat it for nutritional supplementation without any hesitation.

The method for producing mochi using the vegetable protein composition of the present invention is as follows.

*Making the filling (1) Red bean filling - Purchase Korean red beans, wash them thoroughly, then add water and boil.
-Add about 400 to 600 g of salt to 40 kg of red beans.
- After cooling the beans, add 80-100g of beans per 1kg of sugar and then put them into a regular punch mortar and pestle, where they are crushed to make the bean paste.
(2) Sweet potato filling: After washing the sweet potatoes, add water and boil.
-Add about 400 to 600g of salt to 40kg of sweet potatoes.
- After cooling the sweet potatoes, add 40 to 60 grams of sugar per kilogram and mash them to make sweet potato paste.
(3) The red bean paste or sweet potato paste can be mixed with cheese paste and fruit pieces in a ratio of 40 to 60:40 to 60 parts by weight, or the red bean paste or sweet potato paste can be mixed with finely crushed nuts such as walnuts, almonds, sunflower seeds, etc. in a ratio of 60 to 70:20 to 30 parts by weight.
(4) Also, the red bean paste or sweet potato paste may be mixed with lactic acid bacteria powder in a ratio of 90-95:5-10 parts by weight, and fermented at a low temperature of 5°C for 30 minutes to 1 hour to obtain a fermented paste. This is to enhance digestive power by the lactic acid bacteria paste contained in the rice cake.

* Manufacturing of mochi (1) Preparation of mochi dough - The rice is soaked for 2 to 4 hours to soften it, then dried to reduce the moisture content to 14 to 16%, and then crushed to 60 to 100 mesh to create rice powder. The rice powder is steamed in a steam punch mortar at a temperature of 90 to 110°C for 10 to 30 minutes, and then kneaded twice in the steam punch mortar to create a kneaded mixture.
The steamed mixture is placed in a deep freezer and ripened by deep freezing for 5 to 20 minutes.
- 80-90 parts by weight of the aged mixture is mixed with 10-20 parts by weight of the vegetable protein composition, and then the mixture is uniformly mixed again using a spiral mixer to prepare a rice cake dough.
(2) Forming the mochi: The mochi dough and bean paste are placed separately into a forming machine to form the mochi.
- The molded rice cake is placed in a quick freezer at -25 to 30°C and frozen for 8 to 24 hours, and then packaged.
- The packaged rice cakes are stored in a refrigerator at -15 to 20 degrees Celsius before being shipped.

The mochi of the present invention made through the above-mentioned process has a good texture, helps to increase the body's vitality and strength, and is a health food made from a vegetable protein composition rich in nutrients useful to the human body, so anyone can enjoy eating it.

Although the present invention has been described above with reference to the above-mentioned embodiment, it is needless to say that various modifications can be made within the scope of the technical concept of the present invention.
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Claims (8)

A vegetable protein composition containing bamboo shoots and isolated soy protein, characterized in that it contains bamboo shoot powder, soy protein powder, coconut sugar powder, pea protein powder, seven berry powder, red beet powder, chicory extract powder, monk fruit powder, and enzyme-treated stevia extract powder as active ingredients. The vegetable protein composition containing bamboo shoots and isolated soy protein according to claim 1, characterized in that it comprises 5 to 10 parts by weight of bamboo shoot powder, 30 to 50 parts by weight of soy protein powder, 10 to 30 parts by weight of coconut sugar powder, 5 to 15 parts by weight of pea powder, 5 to 10 parts by weight of sevenberry powder, 5 to 10 parts by weight of red beet powder, 1 to 3 parts by weight of chicory extract powder, 0.1 to 0.5 parts by weight of Monk fruit powder, and 0.1 to 0.5 parts by weight of enzyme-treated stevia extract powder. The method includes the steps of putting the mochi dough and the bean paste into a mochi forming machine and forming the mochi,
The mochi dough is
A method for producing mochi using a vegetable protein composition containing bamboo shoots and isolated soy protein, characterized in that rice powder is steamed with steam, kneaded to produce a kneaded mixture, which is then aged by quick freezing for 5 to 20 minutes, and then 10 to 20 parts by weight of the vegetable protein composition described in claim 1 is mixed with 80 to 90 parts by weight of the aged kneaded mixture, and the mixture is kneaded to produce a secondary kneaded mixture. The said bean paste is
The method for producing rice cakes using the vegetable protein composition containing bamboo shoots and isolated soy protein according to claim 3, characterized in that the rice cakes are made by adding 400 to 600 g of salt to 40 kg of boiled red beans, cooling the red beans, adding 80 to 100 g of red beans per 1 kg of sugar, and mashing the mixture. The method for producing rice cakes using a vegetable protein composition containing bamboo shoots and isolated soy protein according to claim 3, characterized in that the filling is made by adding 400-600g of salt to 40kg of boiled sweet potatoes, cooling the sweet potatoes, and then adding 40-60g of sugar per 1kg and mashing them. The method for producing mochi using the vegetable protein composition containing bamboo shoots and isolated soy protein according to claim 4 or 5, characterized in that cheese and fruit pieces are mixed with the red bean paste or sweet potato paste in a ratio of 40-60:40-60 parts by weight. The method for producing mochi using the vegetable protein composition containing bamboo shoots and isolated soy protein according to claim 4 or 5, characterized in that the red bean paste or sweet potato paste is mixed with crushed nuts, including walnuts, almonds, and sunflower seeds, in a ratio of 60-70:20-30 parts by weight. The method for producing rice cakes using the vegetable protein composition containing bamboo shoots and isolated soy protein according to claim 4 or 5, characterized in that the paste is a fermented paste made by mixing the red bean paste or sweet potato paste with lactic acid bacteria powder in a ratio of 90-95:5-10 parts by weight, and then subjecting it to a low-temperature fermentation process at 2-5°C for 30 minutes to 1 hour.