KR100571441B1 - Green tea yokan and its manufacturing method - Google Patents

Abstract

The present invention relates to a green tea yokan and a method of manufacturing the same, and more specifically, a known yolk made from sweet bean curd using soybean powder containing green tea powder and green tea concentrate, which has enhanced palatability and functionality. And a method for producing the same.

The present invention is a green tea yolk that gives preference, functionality, and convenience, which is expected to have the effect of water-soluble functional ingredients and green tea leaf functional ingredients by mixing green tea powder and green tea concentrate with a known yolk containing sediment as a main ingredient. It is about a method.

The present invention provides a green tea powder containing 0.3-3.0% of green tea powder, 0.5-5.0% green tea concentrate, and a method for producing the same, in a known yolk made from sweet bean curd using soybean.

Description

A sweet jelly of beans containing green tea, and a method for preparing

The present invention relates to a green tea yokan and a method of manufacturing the same, and more specifically, a known yolk made from sweet bean curd using soybean powder containing green tea powder and green tea concentrate, which has enhanced palatability and functionality. And a method for producing the same.

Green tea has excellent effects in preventing adult diseases such as hypertension and diabetes and preventing aging by oxidation, and contains a lot of catechin, theanine, tannin, caffeine and sugar amino acid, which lowers cholesterol and pharmacological effects. It has been spotlighted as a functional food that can prevent the occurrence of disease in advance through bioregulatory action as a health food.

In recent years, a lot of research has been conducted to add a small amount of green tea to other foods so that the unique taste or aroma of green tea is derived. For example, a method of adding and preparing green tea powder or green tea extract in a suitable ratio to noodles or green tea sweets is known.

However, the foods such as green tea sweets prepared by the conventional method as described above have a fishy smell by tannins contained in green tea and have a bad smell to eat. In addition, the taste, aroma and color of the green tea inherent in the food manufacturing process is lost, deteriorating the value as a food.

In general, yokan is a product made by mixing grain flour, sugar, and red bean paste (小豆 銷), heating it with agar, and then boiled to about 70% sugar, and then hardening it into a mold. In addition, agar is mixed with water and heat treated. At this time, other ingredients such as strawberries, sweet potatoes, pumpkins, red ginseng concentrates and citrus concentrates are added to produce a distinctive product. After heating, the product is cooled and then cut into appropriate sizes and packaged. Poured into a packaging container to manufacture a molded product.

Yangin's manufacturing process is relatively simple, but the physical properties vary considerably depending on the type of sediment and the composition of the material. Recently, in order to preserve the characteristics of yokan and reduce the sweetness, it is replaced by the change of sugar composition and functional sugar.

In addition, Yokan using jadeite (Patent No. 286390), Yokan using seaweed (Jungsik, a study on the manufacture of wakame yokan, Master's thesis, Busan Fisheries University (1990)), a method of producing pumpkin yolk from pumpkin (Korea) Korean Patent Laid-Open Publication No. 1993-1795), a method for producing ginseng yokan containing a mixture of ginseng and wine (Korean Patent Publication No. 1983-6921), and the like. (Japanese Patent Laid-Open No. 61-224937, No. 61-92535, etc.).

However, most of the conventional yokan is a yokan added with agricultural products such as sweet potatoes and pumpkins, or some wild ginseng, ginseng and other herbal medicines. In particular, by mixing the green tea powder and green tea concentrate and adding to the yokan, it was invented the green tea yokan strengthening the functional components of green tea and its manufacturing method.

Accordingly, the present inventors recognize the above problems and limitations of conventional yokan, and by adding green tea powder and green tea concentrate thereto, reinforcing various functional ingredients contained in green tea, and imparting the color of green tea to taste, functionality and convenience Its purpose is to provide this improved green tea composition.

Still another object of the present invention is to provide a method for producing green tea yokan with enhanced palatability, convenience, and functionality, since green tea powder and green tea concentrate are contained in well-known yoghurt containing sweetened and boiled sediment using soybean. .

The present invention contains green tea powder and green tea concentrate in a well-known yoghurt made from sweetened sediment using soybean powder, and gives a unique color of green tea to enhance palatability, convenience, and functionality, and a method for producing the same. It is characterized by.

The green tea yolk according to the present invention contains 0.5 to 2.5% of green tea powder and 0.5-3.5% of green tea concentrate. The green tea concentrate used in the present invention has a soluble solids content of 20 brix or more, and green tea powder is medium tea. As (Tea), TALC Co., Ltd. having a purity of 100% and a particle size of 350 mesh or more was used.

Although the content of the green tea concentrate added to the green tea yolk according to the present invention is 8% added to the total weight, the palatability of the taste is suitable, but there is a problem that the improvement of physical properties is low, and there is no limit of the visual palatability because there is no color of the green tea.

When the content of the green tea powder added to the green tea yolk according to the present invention is less than 1% of the total weight, the deep taste of green tea falls, and when the amount of the green tea is more than 2.0%, the intake is excessive, the color of the green tea is too dark, and the bitter taste is increased. There is a problem that decreases.

When the mixed green tea powder and green tea concentrate added to the green tea yolk according to the present invention were added, the addition of green tea powder 1.2% and green tea concentrate 1.5% to the total weight was excellent in color and taste.

Green tea yokan according to the present invention has an improved effect of green tea color when 0.02% of the natural pigment of Gardenia green pigment, 0.03% of antioxidant L-cysteine is added, and the palatability is increased.

As a raw material of yoghurt of green tea according to the present invention, sediment stewed with soybean as a main raw material may be used, and sugar, reduced unreduced starch syrup, oligosaccharide, and agar may be used. Soybeans, navy beans, kidney beans, and peas are generally sweetened and can be made into sediment.

Green tea yokan according to the present invention is dissolved in a soaking agar by adding water to the dissolution tank, green tea concentrate 0.5-3.5%, green tea powder 0.5-2.5 It is prepared by mixing at a blending ratio of% and cooling the mixture at room temperature. The yolk raw material mixture is 50-60%, 1-5% agar and 10-30% sugar, sweetened with soybeans. It is preferable that it consists of 5-15% of reduced starch syrup.

The green tea yolk according to the present invention is added to the green tea powder and green tea concentrate while continuously stirring and heating the yolk raw material mixture at 90-100 ° C. in order to uniformly disperse the main raw material in the process of adding green tea powder and green tea concentrate to the yolk raw material. It is preferable to mix by mixing.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, the following examples are intended to illustrate the present invention in more detail, and are not intended to limit the scope of the present invention.

<Example 1>

The main ingredients are lima bean sediment (soybean food, 62 brix) 57.5% of the total weight, sugar (Samyang Corporation, fine white sugar) 16%, reduced unreduced starch syrup (22%), agar (Myungshin) , Granules) 2% of yolk raw material mixture is continuously stirred and heated at 90-100 ℃ soluble solids of more than 60%, green tea concentrate 2% to the total weight, 0.5% green tea powder was added and mixed to make a mixed stew After cooling at room temperature to prepare green tea yokan.

<Example 2>

Carried out in the same manner as in Example 1, green tea concentrate was prepared by adding the green tea concentrate 1.5% to the total weight, green tea powder 1.0%.

<Example 3>

Carried out in the same manner as in Example 1, 58.5% lima bean sediment, green tea concentrate was added 1.0% to the total weight, 0.5% green tea powder was added to prepare green tea yokan.

<Example 4>

Carried out in the same manner as in Example 1, 58.0% of lima bean sediment, 0.5% by weight of green tea concentrate, 1.5% green tea powder was added to prepare green tea yokan.

<Example 5>

Carried out in the same manner as in Example 1, 58.5% lima bean sediment, 0.5% by weight of green tea concentrate, 1.0% green tea powder was added to prepare green tea yokan.

<Example 6>

The same procedure as in Example 3, except that 0.02% of the green pigment of the natural pigment relative to the total weight was added to the mixture of yolk raw materials to prepare green tea yokan.

<Example 7>

The same procedure as in Example 6 was carried out, and green tea yokan was prepared by adding 0.03% of antioxidant L-cysteine to the mixture of yolk raw materials.

<Comparative Example 1>

Carried out in the same manner as in Example 1, 52.0% lima bean sediment, green tea concentrate was added to 8.0% of the total weight to prepare green tea yokan.

<Comparative Example 2>

Carried out in the same manner as in Example 1, 58.0% of lima bean paste, green tea powder was added to 2.0% of the total weight to prepare a green tea yokan.

<Test Example 1> (Changes in preference of yokan according to the amount of green tea concentrate and green tea powder added)

To test the change in palatability of yokan according to the addition amount of green tea concentrate and green tea powder, the green tea yolk prepared in Example 1, Example 2, Example 3 and Comparative Example 1 for males and females in their 20s and 50s. Consumer preference surveys were also conducted.

A total of 30 sensory evaluations were performed with 17 males (57%) and 13 females (43%). The evaluation criteria were the best 9 points, the average 5 points, and the very bad 1 point. Table 1 shows the results of analyzing the significance and frequency through the ANOVA test and frequency analysis. Here, the same alphabet in the same row means no significance at the P <0.05 level.

<Table 1>. Changes in the Preference of Yokan according to the Addition of Green Tea Concentrate and Green Tea Powder

As shown in Table 1, the green tea concentrate is 1.5%, green tea powder added 1.0% showing the highest degree of yokan. In Example 1, there were many answers that the strength of green tea was too strong, and Comparative Example 1 to which the green tea concentrate was added 8% was found to be inferior in color preference.

<Test Example 2> (Color change of yokan according to the addition amount of green tea concentrate and green tea powder)

The green color of green tea powder is the chlorophyll pigment component, and during the simmering of yokan or cooling after the simmering, chlorophyll pigment is destroyed by excessive heat. In order to improve the color of green tea yokan, Example 1, Example 2, and Example 7, which were added with green tea powder and green tea concentrate, and L-cysteine, were compared.

The chromaticity was measured by using a color scale (Color and Color Difference Meter, Model TC-3600, Denshoku Co., Japan) by the Hunter scale to determine the L, a, b value. Chromaticity was measured by taking three samples and averaged.

All data in Table 3 are averages of three replicate test results, meaning that different alphabets in the same row are significant at P <0.05.

<Table 2>. Color Change of Yokan Added with Green Tea Powder and Green Tea Concentrate

As shown in Table 2, as the amount of green tea powder is increased, the brightness (L) tends to decrease, the redness (a) decreases, and the yellowness (b) increases. In addition, the yolk added with L-cysteine showed bright green color, but the yolk added with green tea powder and green tea concentrate only turned dark, indicating that the palatability decreased.

<Test Example 3>. (Texas Changes in Yin-Yang Extract by Green Tea Powder and Green Tea Concentrate)

The properties of yokan vary according to various factors. In particular, it is known that temperature and sugar affect and constituents are related. In order to investigate the change of physical properties of yokan according to the addition level of green tea powder and green tea concentrate, the green tea yolk prepared in Examples 1, 2 and Comparative Example 1 and the control of the conventional yolk without adding green tea powder and green tea concentrate The results of measuring the mechanical properties are shown in Table 3.

Measurement was performed using a Texture Analyzer (TA- XT 2 i, Stable Micro System, England), measurement conditions probe: P / 35 (35 mm diameter aluminum cylinder), Test mode and option; TPA, Pre test speed: 2 mm / sec, Test speed: 1 mm / sec, Post test speed: 2 mm / sec, Distance: 5 mm.

In the measurement method, the measured values of six samples were obtained by adjusting the probe to be located at the center of each yokan at room temperature, and the obtained measured values were tested by ANOVA to test the significance between treatments.

All data in Table 3 are averages of the six repeated test results, and the same alphabet in the same row indicates no significance at the level of P <0.05.

<Table 3>. Texture Characteristics of Yokan by the Levels of Green Tea Powder and Green Tea Concentrate

As shown in Table 3, there was a significant difference in comparison with the control, but there was no significant difference between the green tea powder and green tea concentrate added (Example 1 and Example 2). This is because green tea powder and green tea concentrate are added in small amounts. As shown in Fig. 1, 8% green tea concentrate has a significant difference in hardness, chewiness, and guminess, and thus, the preference decreases.

 As for the green tea, it is a well-known health food that is made with green tea, or yokan, which has a strong portability to enjoy the drinking culture (drinking) habit of green tea, and has a chance to expand the age range. And the creation of other forms of diet.

In addition, the green tea yokan according to the present invention is a food containing enhanced green tea powder and green tea concentrate, which is enhanced in palatability, convenience and functionality, and will be a new type of functional food that can enjoy texture while being sweet.

Claims (9)

delete delete delete delete delete To a well-known yoghurt made from sweetened sediment using soybean, the green tea powder is added 0.5 ~ 2.5% of the total weight, and the green tea concentrate containing 20% or more of the soluble solids is added 0.5 ~ 3.5% of the total weight and mixed. Green tea yokan characterized in that. The method of claim 6, Yokan is characterized by adding 0.02% of the natural pigment, Gardenia green pigment, and 0.03% of the antioxidant elcysteine. delete In dissolving a soaked agar in a dissolution tank, mixing raw materials based on the blending ratio to make a mixed stew, and cooling it at room temperature to produce yokan, Green bean powder with a particle size of 350 mesh or more and 100% purity is 0.5 ~ 2.5% of the total weight and 20% of the soluble solids while continuously stirring and heating the yokan raw material, which has been sweetened with soybean, at 90-100 ° C. Green tea concentrate is 0.5 to 3.5% of the total weight by adding and mixing so that the green tea powder and green tea concentrate are uniformly dispersed in the main raw material.