KR100384192B1 - 비린내를 제거한 콩분말의 제조방법 및 이를 이용한건강식품 - Google Patents
비린내를 제거한 콩분말의 제조방법 및 이를 이용한건강식품 Download PDFInfo
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- KR100384192B1 KR100384192B1 KR10-2000-0036172A KR20000036172A KR100384192B1 KR 100384192 B1 KR100384192 B1 KR 100384192B1 KR 20000036172 A KR20000036172 A KR 20000036172A KR 100384192 B1 KR100384192 B1 KR 100384192B1
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- soybean
- soybean powder
- soybeans
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- fishy
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
구 분 | 100 메쉬 | 80 메쉬 | 60 메쉬 | 40 메쉬 | 20 메쉬 | 10메쉬 이하 |
열풍건조 | 1.16 | 1.58 | 1.66 | 1.76 | 1.46 | 1.54 |
증자 | 2.46 | 2.66 | 4.12 | 4.98 | 4.68 | 3.46 |
원료명 | 함유량(%) | 원료명 | 함유량(%) |
콩가루 | 30 | 사과 | 1.5 |
발아 현미 | 25 | 딸기 | 1.5 |
발아 흑미 | 7 | 유자 | 1 |
발아보리 | 3 | 표고 | 0.5 |
콘드로이틴 | 3 | 호박 | 1.5 |
글루코사민 | 3 | 딸기 코쿤 | 3 |
콜라겐 | 1.0 | 송화 | 0.5 |
키토산(가루) | 2 | 소금 | 0.5 |
원료명 | 함유량(%) | 원료명 | 함유량(%) |
콩(대두식이섬유) | 2.5 | 비타민 E | 0.001 |
키토산분말(수용액) | 1.5 | 비타민 B1 | 0.003 |
콘드로이 틴 | 1.5 | 비타민 B2 | 0.002 |
글루코사민 | 1.5 | 비타민 D3 | 0.002 |
콜라켄 | 0.5 | 비타민 C | 0.2 |
키토산올리고당 | 0.2 | 비타민 B12(염산염) | 0.002 |
실크펩타이드 | 2.0 |
원료명 | 함유량(%) | 원료명 | 함유량(%) |
콩가루 | 37.5 | 사과 | 1.875 |
발아현미 | 18.75 | 딸기 | 1.875 |
발아밀 | 12.5 | 유자 | 1.25 |
율무 | 3.75 | 표고 | 0.625 |
기장 | 3.75 | 호박 | 1.875 |
콘드로이틴 | 3.75 | 딸기 코분 | 3.75 |
글루코사민 | 3.75 | 송화 | 0.625 |
콜라겐 | 1.25 | 소금 | 0.625 |
키토산가루 | 2.5 | 계 | 100 |
원료명 | 함유량(%) | 원료명 | 함유량(%) |
콩가루 | 37.5 | 사과 | 1.875 |
발아현미 | 18.75 | 딸기 | 1.875 |
발아녹두 | 6.25 | 유자 | 1.25 |
메조 | 6.25 | 양파 | 1.25 |
차수수 | 6.25 | 음향곽 | 1.25 |
콘드로이틴 | 3.75 | 딸기 코분 | 3.75 |
글루코사민 | 3.75 | 솔잎 | 1.25 |
콜라겐 | 1.25 | 소금 | 0.625 |
키토산가루 | 2.5 | 호박 | 1.875 |
Claims (8)
- 콩분말의 제조방법에 있어서,-40℃로 진공 급속동결하여 수분함량 8∼12%로 유지시켜 건조된 콩을 박피하는 단계;박피된 콩을 40∼60메쉬 크기로 분쇄하고 선별하는 단계; 및분쇄된 콩분말을 75∼95℃의 스팀으로 20∼40분 동안 증자시켜 콩분말의 수분을 8∼12%가 되도록 건조시키는 단계를 포함함을 특징으로 하는 비린내를 제거한 콩분말의 제조방법.
- 삭제
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KR10-2000-0036172A KR100384192B1 (ko) | 2000-06-28 | 2000-06-28 | 비린내를 제거한 콩분말의 제조방법 및 이를 이용한건강식품 |
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KR10-2000-0036172A KR100384192B1 (ko) | 2000-06-28 | 2000-06-28 | 비린내를 제거한 콩분말의 제조방법 및 이를 이용한건강식품 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030096495A (ko) * | 2002-06-12 | 2003-12-31 | 진승범 | 비린맛없는 날콩분말 제조 방법 |
KR100460706B1 (ko) * | 2002-01-26 | 2004-12-08 | 주식회사 지엠에프 | 동결 건조 두유 고형물 및 그 제조방법 |
KR20150145570A (ko) | 2014-06-20 | 2015-12-30 | 샘표식품 주식회사 | 비린내가 제거된 콩 마쇄물 및 그 제조방법 |
KR20210067269A (ko) | 2019-11-29 | 2021-06-08 | 잔다리마을공동체 농업회사법인 주식회사 | 콩 분말의 제조방법 |
US11284637B2 (en) * | 2017-06-01 | 2022-03-29 | The Veggletto Company Pty Limited | Egg-free simulated egg food products |
Families Citing this family (5)
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KR100450428B1 (ko) * | 2000-11-10 | 2004-10-01 | 정헌영 | 두부제조용 대두건조분말 및 그 제조방법 |
KR100436416B1 (ko) * | 2001-11-16 | 2004-06-16 | 주식회사 렉스진바이오텍 | 산후체중조절 및 산후관절통 개선용 건강식품 조성물 |
KR100577767B1 (ko) * | 2004-11-12 | 2006-05-10 | 주식회사 부성분체 | 전지활성 생 콩 미세분말의 제조시스템 및 그 방법 |
KR100720344B1 (ko) * | 2005-05-03 | 2007-05-21 | 하배진 | 콘드로이친을 함유하는 기능성 가공식품 |
KR102235552B1 (ko) * | 2019-01-31 | 2021-04-02 | 주식회사 맛들식품 | 대두 및 쌀가루를 포함하는 천연 조미료 제조방법 |
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JPH037564A (ja) * | 1989-06-06 | 1991-01-14 | Kaikou:Kk | 健康食品の製法 |
JPH0556761A (ja) * | 1991-09-02 | 1993-03-09 | Jiro Ishikawa | 健康食品の製法 |
JPH07322850A (ja) * | 1994-05-31 | 1995-12-12 | Yahagi Buhin Kk | 健康食品およびその製造方法 |
KR0182829B1 (ko) * | 1996-03-04 | 1999-03-20 | 이진우 | 전지활성 생대두미세분말의 제조방법 |
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JPH037564A (ja) * | 1989-06-06 | 1991-01-14 | Kaikou:Kk | 健康食品の製法 |
JPH0556761A (ja) * | 1991-09-02 | 1993-03-09 | Jiro Ishikawa | 健康食品の製法 |
JPH07322850A (ja) * | 1994-05-31 | 1995-12-12 | Yahagi Buhin Kk | 健康食品およびその製造方法 |
KR0182829B1 (ko) * | 1996-03-04 | 1999-03-20 | 이진우 | 전지활성 생대두미세분말의 제조방법 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100460706B1 (ko) * | 2002-01-26 | 2004-12-08 | 주식회사 지엠에프 | 동결 건조 두유 고형물 및 그 제조방법 |
KR20030096495A (ko) * | 2002-06-12 | 2003-12-31 | 진승범 | 비린맛없는 날콩분말 제조 방법 |
KR20150145570A (ko) | 2014-06-20 | 2015-12-30 | 샘표식품 주식회사 | 비린내가 제거된 콩 마쇄물 및 그 제조방법 |
US11284637B2 (en) * | 2017-06-01 | 2022-03-29 | The Veggletto Company Pty Limited | Egg-free simulated egg food products |
KR20210067269A (ko) | 2019-11-29 | 2021-06-08 | 잔다리마을공동체 농업회사법인 주식회사 | 콩 분말의 제조방법 |
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