KR100745657B1 - 저분자화 녹두분말의 제조방법, 이를 이용하여 제조된저분자화 녹두분말 및 상기 저분자화 녹두분말을 이용하여제조된 식품 - Google Patents
저분자화 녹두분말의 제조방법, 이를 이용하여 제조된저분자화 녹두분말 및 상기 저분자화 녹두분말을 이용하여제조된 식품 Download PDFInfo
- Publication number
- KR100745657B1 KR100745657B1 KR1020060001079A KR20060001079A KR100745657B1 KR 100745657 B1 KR100745657 B1 KR 100745657B1 KR 1020060001079 A KR1020060001079 A KR 1020060001079A KR 20060001079 A KR20060001079 A KR 20060001079A KR 100745657 B1 KR100745657 B1 KR 100745657B1
- Authority
- KR
- South Korea
- Prior art keywords
- mung bean
- bean powder
- low molecular
- powder
- molecular weight
- Prior art date
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 209
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 209
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 208
- 239000000843 powder Substances 0.000 title claims abstract description 112
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims description 35
- 108090000637 alpha-Amylases Proteins 0.000 claims description 35
- 229940024171 alpha-amylase Drugs 0.000 claims description 31
- 238000004519 manufacturing process Methods 0.000 claims description 22
- 108091005804 Peptidases Proteins 0.000 claims description 18
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 17
- 239000004365 Protease Substances 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 abstract description 75
- 108090000790 Enzymes Proteins 0.000 abstract description 75
- 238000011282 treatment Methods 0.000 abstract description 50
- 150000001413 amino acids Chemical class 0.000 abstract description 13
- 235000013550 pizza Nutrition 0.000 abstract description 13
- 235000021395 porridge Nutrition 0.000 abstract description 11
- 235000014347 soups Nutrition 0.000 abstract description 11
- 235000014510 cooky Nutrition 0.000 abstract description 10
- 235000013361 beverage Nutrition 0.000 abstract description 8
- 239000003797 essential amino acid Substances 0.000 abstract description 6
- 235000020776 essential amino acid Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000144 pharmacologic effect Effects 0.000 abstract description 3
- 235000015277 pork Nutrition 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 229940088598 enzyme Drugs 0.000 description 74
- 235000000346 sugar Nutrition 0.000 description 46
- 230000007062 hydrolysis Effects 0.000 description 43
- 238000006460 hydrolysis reaction Methods 0.000 description 43
- 238000013329 compounding Methods 0.000 description 29
- 240000007594 Oryza sativa Species 0.000 description 17
- 235000007164 Oryza sativa Nutrition 0.000 description 17
- 235000009566 rice Nutrition 0.000 description 17
- 239000007787 solid Substances 0.000 description 17
- 230000000694 effects Effects 0.000 description 16
- 235000019750 Crude protein Nutrition 0.000 description 14
- 238000002156 mixing Methods 0.000 description 14
- 235000013312 flour Nutrition 0.000 description 13
- 229940024606 amino acid Drugs 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 12
- 230000008859 change Effects 0.000 description 12
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 10
- 244000013123 dwarf bean Species 0.000 description 10
- 102100022624 Glucoamylase Human genes 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 230000003247 decreasing effect Effects 0.000 description 8
- 235000021331 green beans Nutrition 0.000 description 8
- 235000012149 noodles Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 235000014102 seafood Nutrition 0.000 description 5
- 150000008163 sugars Chemical class 0.000 description 5
- 235000020985 whole grains Nutrition 0.000 description 5
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 150000002016 disaccharides Chemical class 0.000 description 4
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 4
- 238000001962 electrophoresis Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 230000007760 free radical scavenging Effects 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 150000002772 monosaccharides Chemical class 0.000 description 3
- 235000019707 mung bean protein Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000013077 scoring method Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 2
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 2
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 description 2
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- UCMIRNVEIXFBKS-UHFFFAOYSA-N beta-alanine Chemical compound NCCC(O)=O UCMIRNVEIXFBKS-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 229960002989 glutamic acid Drugs 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 229960005190 phenylalanine Drugs 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000008371 vanilla flavor Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- QCHPKSFMDHPSNR-VKHMYHEASA-N (S)-3-aminoisobutyric acid Chemical compound [NH3+]C[C@H](C)C([O-])=O QCHPKSFMDHPSNR-VKHMYHEASA-N 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 description 1
- 108010087806 Carnosine Proteins 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 244000067456 Chrysanthemum coronarium Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N D-alpha-Ala Natural products CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 1
- ILRYLPWNYFXEMH-UHFFFAOYSA-N D-cystathionine Natural products OC(=O)C(N)CCSCC(N)C(O)=O ILRYLPWNYFXEMH-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ZTVZLYBCZNMWCF-WDSKDSINSA-N L,L-homocystine zwitterion Chemical compound OC(=O)[C@@H](N)CCSSCC[C@H](N)C(O)=O ZTVZLYBCZNMWCF-WDSKDSINSA-N 0.000 description 1
- OYIFNHCXNCRBQI-BYPYZUCNSA-N L-2-aminoadipic acid Chemical compound OC(=O)[C@@H](N)CCCC(O)=O OYIFNHCXNCRBQI-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-UWTATZPHSA-N L-Alanine Natural products C[C@@H](N)C(O)=O QNAYBMKLOCPYGJ-UWTATZPHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-UWTATZPHSA-N L-Aspartic acid Natural products OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- QWCKQJZIFLGMSD-VKHMYHEASA-N L-alpha-aminobutyric acid Chemical compound CC[C@H](N)C(O)=O QWCKQJZIFLGMSD-VKHMYHEASA-N 0.000 description 1
- SLRNWACWRVGMKD-UHFFFAOYSA-N L-anserine Natural products CN1C=NC(CC(NC(=O)CCN)C(O)=O)=C1 SLRNWACWRVGMKD-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 1
- 229930064664 L-arginine Natural products 0.000 description 1
- 235000014852 L-arginine Nutrition 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- ILRYLPWNYFXEMH-WHFBIAKZSA-N L-cystathionine Chemical compound [O-]C(=O)[C@@H]([NH3+])CCSC[C@H]([NH3+])C([O-])=O ILRYLPWNYFXEMH-WHFBIAKZSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 239000004158 L-cystine Substances 0.000 description 1
- 235000019393 L-cystine Nutrition 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 229930182821 L-proline Natural products 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- JDHILDINMRGULE-LURJTMIESA-N N(pros)-methyl-L-histidine Chemical compound CN1C=NC=C1C[C@H](N)C(O)=O JDHILDINMRGULE-LURJTMIESA-N 0.000 description 1
- BRMWTNUJHUMWMS-LURJTMIESA-N N(tele)-methyl-L-histidine Chemical compound CN1C=NC(C[C@H](N)C(O)=O)=C1 BRMWTNUJHUMWMS-LURJTMIESA-N 0.000 description 1
- CQOVPNPJLQNMDC-UHFFFAOYSA-N N-beta-alanyl-L-histidine Natural products NCCC(=O)NC(C(O)=O)CC1=CN=CN1 CQOVPNPJLQNMDC-UHFFFAOYSA-N 0.000 description 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- MYYIAHXIVFADCU-QMMMGPOBSA-N anserine Chemical compound CN1C=NC=C1C[C@H](NC(=O)CC[NH3+])C([O-])=O MYYIAHXIVFADCU-QMMMGPOBSA-N 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 229960005261 aspartic acid Drugs 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229940000635 beta-alanine Drugs 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- CQOVPNPJLQNMDC-ZETCQYMHSA-N carnosine Chemical compound [NH3+]CCC(=O)N[C@H](C([O-])=O)CC1=CNC=N1 CQOVPNPJLQNMDC-ZETCQYMHSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 229960002173 citrulline Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000021567 cream sauce Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- YSMODUONRAFBET-UHNVWZDZSA-N erythro-5-hydroxy-L-lysine Chemical compound NC[C@H](O)CC[C@H](N)C(O)=O YSMODUONRAFBET-UHNVWZDZSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 235000015134 garland chrysanthemum Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229960002885 histidine Drugs 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 206010021654 increased appetite Diseases 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229960002429 proline Drugs 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 1
- 229960001153 serine Drugs 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 229960004441 tyrosine Drugs 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/28—Hydrolysis, degree of hydrolysis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
측정항목 | 무처리 | 효소제 처리 | |||||
50℃ | 60℃ | 70℃ | 50℃ | 60℃ | 70℃ | ||
갈색도 | 1.64 | 1.65 | 1.73 | 0.94 | 1.23 | 0.80 | |
탁 도 | 0.51 | 0.50 | 0.50 | 0.21 | 0.30 | 0.18 | |
색1 ) 도 | L | 43.04 | 47.00 | 48.54 | 73.04 | 63.54 | 76.66 |
a | 7.12 | 7.26 | 7.72 | 1.12 | 3.72 | 0.10 | |
b | 38.71 | 37.92 | 39.64 | 34.71 | 39.64 | 32.34 | |
고형분 함량(%) | 9.78 ±0.122) | 9.69 ±0.30 | 9.73 ±0.18 | 9.58 ±0.09 | 9.53 ±0.11 | 9.27 ±0.05 | |
L1 ): Degree of lightness (White +100 ↔ 0 Black) a : Degree of redness (Red +100 ← 0 → -80 Green) b : Degree of yellowness (Yellow +70 ← 0 → -80 Blue) 2)Mean ± SD of triplicate determination. |
측정항목 | α-amylase(α) | Gluco-amylase(G) | α+G1 ) | |
0.1% | 0.1% | 0.05+0.05% | ||
갈색도 | 1.23 | 1.52 | 1.45 | |
탁 도 | 0.30 | 0.47 | 0.39 | |
색2 ) 도 | L | 63.54 | 48.54 | 60.31 |
a | 3.72 | 6.89 | 3.94 | |
b | 39.64 | 38.94 | 39.11 | |
고형분 함량(%) | 9.53 ±0.113) | 9.61 ±0.10 | 9.58 ±0.08 | |
1)α+G: α-amylase(α)+glucoamylase(G) L2 ): Degree of lightness (White +100 ↔ 0 Black) a : Degree of redness (Red +100 ← 0 → -80 Green) b : Degree of yellowness (Yellow +70 ← 0 → -80 Blue) 3)Mean ± SD of triplicate determination. |
측정항목 | α-amylase 농도 (%) | |||||
0.06 | 0.08 | 0.10 | 0.12 | 0.14 | ||
갈색도 | 1.16 | 1.17 | 1.23 | 1.23 | 1.19 | |
탁 도 | 0.27 | 0.27 | 0.30 | 0.29 | 0.28 | |
색1 ) 도 | L | 66.43 | 66.31 | 64.20 | 64.24 | 65.44 |
a | 2.83 | 2.88 | 3.47 | 3.49 | 3.03 | |
b | 39.05 | 39.23 | 39.72 | 39.62 | 39.08 | |
고형분 함량(%) | 9.81 ±0.022) | 9.71 ±0.04 | 9.74 ±0.06 | 9.76 ±0.06 | 9.73 ±0.03 | |
L1 ): Degree of lightness (White +100 ↔ 0 Black) a : Degree of redness (Red +100 ← 0 → -80 Green) b : Degree of yellowness (Yellow +70 ← 0 → -80 Blue) 2)Mean ± SD of triplicate determination |
측정항목 | Protease 농도1 ) (%) | |||||
0.06 | 0.08 | 0.10 | 0.12 | 0.14 | ||
갈색도 | 1.20 | 1.50 | 1.24 | 1.23 | 1.29 | |
탁 도 | 0.29 | 0.29 | 0.30 | 0.30 | 0.33 | |
색2 ) 도 | L | 64.84 | 64.64 | 63.54 | 63.67 | 61.60 |
a | 3.27 | 3.32 | 3.64 | 3.58 | 4.19 | |
b | 39.32 | 39.27 | 39.52 | 39.50 | 39.77 | |
고형분 함량(%) | 9.81 ±0.033) | 9.72 ±0.08 | 9.75 ±0.03 | 9.75 ±0.13 | 9.71 ±0.05 | |
1)α-amylase (0.08%)+protease concentration L2 ): Degree of lightness (White +100 ↔ 0 Black) a : Degree of redness (Red +100 ← 0 → -80 Green) b : Degree of yellowness (Yellow +70 ← 0 → -80 Blue) 3)Mean ± SD of triplicate determination |
측정항목 | 가수분해 시간 (분) | |||
30 | 60 | 90 | ||
갈색도 | 1.20 | 1.24 | 1.26 | |
탁 도 | 0.38 | 0.30 | 0.33 | |
색1 ) 도 | L | 61.24 | 63.57 | 62.12 |
a | 1.20 | 3.48 | 3.81 | |
b | 34.00 | 39.80 | 39.07 | |
고형분 함량(%) | 9.83 ±0.082) | 9.79 ±0.02 | 9.78 ±0.03 | |
L1 ): Degree of lightness (White +100 ↔ 0 Black) a : Degree of redness (Red +100 ← 0 → -80 Green) b : Degree of yellowness (Yellow +70 ← 0 → -80 Blue) 2)Mean ± SD of triplicate determination |
측정항목 | A1) | B2) | C3 ) | |
색 도 | L4 ) | 79.40 | 80.30 | 86.50 |
a | -2.00 | -1.40 | -2.20 | |
b | +22.50 | +20.00 | +19.50 | |
환원당(mg%) | 292.63±0.345) | 1.63±0.09 | 3.25±0.14 | |
1)A: 효소제 처리한 최적조건의 녹두분말 2)B: 효소제 처리하지 않은 녹두분말 3)C: 녹두분말 (Whole grains) L4 ): Degree of lightness (White +100 ↔ 0 Black) a : Degree of redness (Red +100 ← 0 → -80 Green) b : Degree of yellowness (Yellow +70 ← 0 → -80 Blue) 5)Mean ± SD of triplicate determination |
측정항목 | A1) | B2) | C3 ) |
글루코즈(Glucose) | 192.14 | 7.58 | 10.22 |
수크로즈(Sucrose) | 121.84 | 46.52 | 65.50 |
말토즈(Maltose) | 810.18 | ND4 ) | 7.64 |
합계 | 1,125.16 | 54.20 | 86.36 |
1)A: 효소제 처리한 최적조건의 녹두분말 2)B: 효소제 처리하지 않은 녹두분말 3)C: 녹두분말 (Whole grains) 4)ND: Not detected |
유리아미노산 | 녹두분말 | ||
A 1) | B 2) | C 3 ) | |
Urea | ND4 ) | ND | ND |
L-Aspartic Acid | ND | ND | 0.65 |
Hydroxy-L-poline | ND | ND | 281.15 |
L- Threonine | ND | ND | ND |
L-Serine | 610.63 | ND | ND |
L-Glutamic Acid | 4,450.80 | ND | 74.96 |
L-Sarcosine | 227.45 | 154.48 | 5.40 |
L-α-Aminoadipic Acid | 222.62 | 112.68 | 4.01 |
L-Proline | 435.54 | 158.84 | 10.32 |
Glycine | 307.26 | 98.64 | 5.02 |
L-Alanine | 655.70 | 166.69 | 9.42 |
L-Citrulline | 49.93 | 13.32 | 0.78 |
L-α-Amino-n-butyric Acid | 56.81 | 35.47 | 1.45 |
L- Valine | 1,359.29 | 177.56 | 9.09 |
L-Cystine | ND | ND | 2.09 |
L- Methionine | 106.83 | 69.68 | 4.21 |
L-Cystathionine | 129.82 | ND | ND |
L- Isoleucine | 857.79 | 47.63 | 2.54 |
L- Leucine | 2,296.00 | 54.45 | 2.54 |
L-Tyrosine | 50.19 | ND | 0.81 |
β-Alanine | 347.81 | 106.20 | 3.14 |
L- Phenylalanine | 2,707.13 | 273.90 | 13.59 |
D,L-β-Aminoisobutyric Acid | 120.63 | ND | 1.52 |
L-Homocystine | 33.82 | 17.18 | ND |
γ-Amino-n-butyric Acid | 63.61 | 68.87 | 3.80 |
Ethanolamine | 138.53 | 118.13 | 3.38 |
δ-Hydroxylysine | 144.84 | ND | 1.31 |
L-Ornithine | 81.17 | 38.60 | 1.36 |
L- Lysine | 904.39 | 82.31 | 2.94 |
1-Methyl-L-histidine | 109.98 | ND | 0.60 |
L-Histidine | 895.35 | 172.12 | 9.82 |
L- Tryptophan | ND | ND | ND |
3-Methyl-L-histidine | 201.52 | ND | ND |
L-Anserine | 222.04 | ND | ND |
L-Carnosine | 103.83 | ND | ND |
L-Arginine | 4,225.05 | 764.56 | 48.64 |
필수아미노산 5 ) | 8,231.42 | 705.52 | 34.90 |
총 아미노산 | 22,116.35 | 2,731.29 | 578.54 |
1)A: 효소제 처리한 최적조건의 녹두분말 2)B: 효소제 처리하지 않은 녹두분말 3)C: 녹두분말 (Whole grains) 4)ND: Not detected, 5)EA: 필수아미노산(Thr+Val+Met+Ile+Leu+Phe+Lys+Trp) |
원 료 | 배합비 1 | 배합비 2 | 배합비 3 |
녹두 추출물 | 90.45 | 90.75 | 94.90 |
꿀 | 9.50 | 8.20 | 5.00 |
소금 | 0.05 | 0.05 | 0.10 |
Polydextrin | - | 1.00 | - |
원재료명 | 배합비 1 | 배합비 2 | 배합비 3 | 배합비 4 |
저분자 녹두분말 | 15 | 30 | 45 | 60 |
밀가루 | 30 | 30 | 30 | 30 |
버터 | 45 | 45 | 45 | 45 |
우유 | 150 | 150 | 150 | 150 |
생크림 | 50 | 50 | 50 | 50 |
쇠고기(사태) | 3 | 3 | 3 | 3 |
월계수잎 | 2장 | 2장 | 2장 | 2장 |
소금 | 5 | 5 | 5 | 5 |
후춧가루 | 2 | 2 | 2 | 2 |
식빵 | 1조각 | 1조각 | 1조각 | 1조각 |
원재료명 | 배합비 1 | 배합비 2 | 배합비 3 | 배합비 4 | 배합비 5 | 배합비 6 |
저분자 녹두분말 | 25 | 50 | 100 | 25 | 50 | 100 |
쌀 | 50 | 50 | 50 | - | - | - |
찹쌀 | - | - | - | 50 | 50 | 50 |
소금 | 5 | 5 | 5 | 5 | 5 | 5 |
대추 | 1개 | 1개 | 1개 | 1개 | 1개 | 1개 |
쑥갓 | 5 | 5 | 5 | 5 | 5 | 5 |
배합조건 | 색 | 맛 | 향 | 전반적인 기호도 |
1 | 4.353±0.606a | 3.765±0.562b | 3.647±0.606b | 3.529±0.624b |
2 | 4.235±0.664ab | 4.647±0.493a | 4.412±0.507a | 4.588±0.507a |
3 | 3.471±0.624cd | 2.588±0.507d | 2.471±0.514d | 2.294±0.470d |
4 | 3.471±0.624cd | 3.059±0.243c | 3.176±0.393c | 3.118±0.332c |
5 | 4.353±0.493d | 3.000±0.612c | 3.000±0.354c | 2.941±0.429c |
6 | 3.882±0.485bc | 4.412±0.507a | 3.941±0.243b | 4.353±0.493a |
원재료명 | 배합비 1 | 배합비 2 | 배합비 3 | 배합비 4 | 배합비 5 |
저분자 녹두분말 | 20 | 20 | 20 | 20 | 20 |
강력분 | 40 | 80 | 120 | 160 | 200 |
설탕 | 10 | 10 | 10 | 10 | 10 |
소금 | 5 | 5 | 5 | 5 | 5 |
식용유 | 16 | 16 | 16 | 16 | 16 |
이스트 | 10 | 10 | 10 | 10 | 10 |
원재료명 | 배합비 1 | 배합비 2 | 배합비 3 | 배합비 4 |
저분자 녹두분말 | 25 | 50 | 75 | 100 |
부침가루 | 50 | 50 | 50 | 50 |
다진 돼지고기 | 150 | 150 | 150 | 150 |
양파 | 1/2개 | 1/2개 | 1/2개 | 1/2개 |
당근 | 1/2개 | 1/2개 | 1/2개 | 1/2개 |
파 | 1/4개 | 1/4개 | 1/4개 | 1/4개 |
마늘 | 1쪽 | 1쪽 | 1쪽 | 1쪽 |
청피망 | 1/2개 | 1/2개 | 1/2개 | 1/2개 |
홍피망 | 1/2개 | 1/2개 | 1/2개 | 1/2개 |
계란 | 2개 | 2개 | 2개 | 2개 |
소금 | 5 | 5 | 5 | 5 |
후추 | 2 | 2 | 2 | 2 |
원재료명 | 배합비 1 | 배합비 2 | 배합비 3 |
저분자 녹두분말(물) | 30(30cc) | 15(30cc) | 10(30cc) |
밀가루 | 30 | 30 | 30 |
스파게티면 | 200 | 200 | 200 |
오징어 | 1/2마리 | 1/2마리 | 1/2마리 |
새우 | 6마리 | 6마리 | 6마리 |
홍합 | 60 | 60 | 60 |
바지락 | 60 | 60 | 60 |
버터 | 45 | 45 | 45 |
우유 | 200 | 200 | 200 |
생크림 | 50 | 50 | 50 |
양파 | 1/4개 | 1/4개 | 1/4개 |
청피망 | 1/2개 | 1/2개 | 1/2개 |
홍피망 | 1/2개 | 1/2개 | 1/2개 |
마늘 | 2쪽 | 2쪽 | 2쪽 |
소금 | 5 | 5 | 5 |
후추 | 2 | 2 | 2 |
두반장 | 1작은술 | 1작은술 | 1작은술 |
칠리소스 | 1큰술 | 1큰술 | 1큰술 |
고추기름 | 1큰술 | 1큰술 | 1큰술 |
물엿 | 1/2작은술 | 1/2작은술 | 1/2작은술 |
올리브유 | 2큰술 | 2큰술 | 2큰술 |
원재료명 | 배합비 1 | 배합비 2 | 배합비 3 |
저분자 녹두분말 | 50 | 50 | 50 |
박력분 | 250 | 350 | 500 |
쇼트닝 | 132 | 132 | 132 |
버터 | 132 | 132 | 132 |
설탕 | 140 | 140 | 140 |
소금 | 4 | 4 | 4 |
바닐라향 | 2 | 2 | 2 |
계란 | 40 | 40 | 40 |
계란노른자 | 40 | 40 | 40 |
물엿 | 20 | 20 | 20 |
Claims (4)
- 마쇄된 녹두에 알파-아밀라제(α-amylase) 0.08%와 프로테아제(protease) 0.12%를 첨가하여 60℃에서 60분 동안 가수분해시킨 후 건조시킴을 특징으로 하는 녹두분말의 제조방법.
- 삭제
- 제 1항 기재의 방법으로 제조된 녹두분말.
- 제 3항 기재의 녹두분말을 함유하는 식품.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060001079A KR100745657B1 (ko) | 2006-01-04 | 2006-01-04 | 저분자화 녹두분말의 제조방법, 이를 이용하여 제조된저분자화 녹두분말 및 상기 저분자화 녹두분말을 이용하여제조된 식품 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060001079A KR100745657B1 (ko) | 2006-01-04 | 2006-01-04 | 저분자화 녹두분말의 제조방법, 이를 이용하여 제조된저분자화 녹두분말 및 상기 저분자화 녹두분말을 이용하여제조된 식품 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20070073322A KR20070073322A (ko) | 2007-07-10 |
KR100745657B1 true KR100745657B1 (ko) | 2007-08-02 |
Family
ID=38507946
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020060001079A KR100745657B1 (ko) | 2006-01-04 | 2006-01-04 | 저분자화 녹두분말의 제조방법, 이를 이용하여 제조된저분자화 녹두분말 및 상기 저분자화 녹두분말을 이용하여제조된 식품 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100745657B1 (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101581628B1 (ko) | 2015-02-17 | 2015-12-30 | 최복이 | 녹두죽 제조방법 |
KR20190124930A (ko) | 2018-04-27 | 2019-11-06 | 이상묵 | 녹두앙금 조성물 및 그의 제조방법 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101461663B1 (ko) * | 2011-11-25 | 2014-11-21 | 주식회사 케이엠에프 | 잡곡의 가공 방법 및 그를 이용한 편이식품 |
KR102286083B1 (ko) * | 2018-08-29 | 2021-08-05 | 주식회사 케미랜드 | 홍삼과 녹두의 효소 처리 추출물 및 이를 적용시킨 크림의 제조방법과 이를 포함하는 화장료 조성물 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005348650A (ja) * | 2004-06-10 | 2005-12-22 | Nagase Chemtex Corp | 緑豆蛋白分解物を含有するダイエット食品 |
-
2006
- 2006-01-04 KR KR1020060001079A patent/KR100745657B1/ko active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005348650A (ja) * | 2004-06-10 | 2005-12-22 | Nagase Chemtex Corp | 緑豆蛋白分解物を含有するダイエット食品 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101581628B1 (ko) | 2015-02-17 | 2015-12-30 | 최복이 | 녹두죽 제조방법 |
KR20190124930A (ko) | 2018-04-27 | 2019-11-06 | 이상묵 | 녹두앙금 조성물 및 그의 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20070073322A (ko) | 2007-07-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101438832B (zh) | 一种重组肉干的加工方法 | |
JP2000060431A (ja) | 新規酵素処理蛋白質含有食品、その製造方法及びそれに使用する酵素製剤 | |
CN1231204A (zh) | 酶制剂以及面条的制造方法 | |
KR100745657B1 (ko) | 저분자화 녹두분말의 제조방법, 이를 이용하여 제조된저분자화 녹두분말 및 상기 저분자화 녹두분말을 이용하여제조된 식품 | |
US9622501B2 (en) | Liquid seasoning | |
KR20180046091A (ko) | 팥고추장 및 이의 제조방법 | |
KR101824120B1 (ko) | 연 성분이 함유된 팥앙금 및 이의 제조방법 | |
KR20050014614A (ko) | 식초를 이용한 콩 발효법과 장류제조법 | |
KR101821749B1 (ko) | 감초 조청을 이용한 고추장 소스의 제조방법 | |
JP2008011781A (ja) | 海苔発酵食品及びその製造方法 | |
KR20190037634A (ko) | 다목적용 김치미트소스의 제조방법 | |
KR101226097B1 (ko) | 요리용 소스 및 이의 제조방법 | |
Yanfang et al. | Biochemical changes in low-salt fermentation of solidstate soy sauce | |
KR20100063936A (ko) | 야콘을 이용한 양념장 및 그 제조방법 | |
CN105124545A (zh) | 一种野菜酱及其制备方法 | |
CN111000213A (zh) | 一种锅巴生产用蛋黄风味酱及其制作工艺 | |
KR100448607B1 (ko) | 육류용 고추장 소스 및 그의 제조방법 | |
KR102439292B1 (ko) | 쌀과 콩을 이용한 자연발효 곡물당 제조방법 및 이에 의하여 제조된 곡물당 | |
KR101580684B1 (ko) | 다기능성 천연조미료의 제조방법 | |
JP4166215B2 (ja) | みりん粕を使用したモロミ食材 | |
KR20060128939A (ko) | 기능성 성분의 함량을 높인 맥류의 맥아근 및 그의제조방법 | |
KR20090055742A (ko) | 우렁쉥이 국수의 조성물과 우렁쉥이 생면 및 우렁쉥이건면의 제조방법 | |
KR100895771B1 (ko) | 황태 고추장의 제조방법 | |
CN105942436A (zh) | 一种无花果甜杏仁鱼酿造酱油及其制备方法 | |
KR101995132B1 (ko) | 기호도가 우수한 개구리 죽 및 그 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
G170 | Re-publication after modification of scope of protection [patent] | ||
FPAY | Annual fee payment |
Payment date: 20130614 Year of fee payment: 7 |
|
FPAY | Annual fee payment |
Payment date: 20140520 Year of fee payment: 8 |
|
FPAY | Annual fee payment |
Payment date: 20150520 Year of fee payment: 9 |
|
FPAY | Annual fee payment |
Payment date: 20161117 Year of fee payment: 10 |
|
FPAY | Annual fee payment |
Payment date: 20171019 Year of fee payment: 11 |
|
FPAY | Annual fee payment |
Payment date: 20181010 Year of fee payment: 12 |
|
FPAY | Annual fee payment |
Payment date: 20190523 Year of fee payment: 13 |