KR101373585B1 - Method for preparing chestnut paste - Google Patents

Abstract

The present invention relates to a method for producing a saccharified chestnut paste in which a taste and a processing quality of chestnuts, which are Korean traditional fruits and which have excellent nutritional functions, are improved and, more specifically to a method for producing a saccharified chestnut paste which richens a sweet taste and a unique taste of chestnuts by improving a natural free sugar component of chestnuts via a starch degrading enzyme process. Furthermore, the present invention enables the high concentration of the saccharified chestnut paste via the zymolysis of insoluble components and the improvement of two filtering processes for solving a problem hard to concentrate because of the insoluble components when processing. The present invention can provide a raw material with a constant quality by a form of powder or a concentrate regardless of a harvesting season of the raw material and contributes to an industry of manufacturing chestnut products by producing saccharified chestnut paste with excellent storage efficiency which is a semi-finished good of chestnuts and which maintains a constant quality. Furthermore, the saccharified chestnut paste can be utilized as a natural sweeting agent as the saccharified chestnut paste contains 80% or greater of free sugar and can be utilized for developing products for seniors proper to an elderly society in the future. [Reference numerals] (AA) First step: adding water to chestnuts and heating; (BB) Second step: producing gelatinization slurry; (CC) Third step: primary zymolysis(liquefying process); (DD) Fourth step: secondary zymolysis(saccharifying process and composing insoluble components); (EE) Fifth step: enzymatic deactivation; (FF) Sixth step: primarily filtering; (GG) Seventh step: washing process(mixing water to a filtering bowl and mixing); (HH) Eighth step: secondarily filtering; (II) Ninth step: concentrating

Description

Method for preparing chestnut saccharification paste {Method for preparing Chestnut paste}

The present invention relates to a technique for preparing a chestnut paste through a saccharification process, and more particularly, to an improvement in the intrinsic free sugar content through enzymatic digestion and storage and processing suitability through enzymatic digestion, filtration and concentration.

Chestnuts are a good nutritious food that is rich in protein, vitamins, and minerals, and has a low calorie and fat level compared to other nuts and has a very good composition of fatty acids (the ratio of linoleic acid and linolenic acid, which are essential fatty acids). As a very ideal food. Chestnuts are also rich in antioxidants, vitamins A (β-carotene, and beta-carotene) and C, compared to other nuts, and are rich in natural antioxidants in the pulp and endothelium. In the night, the glycolipid component contained in a large amount has been verified for immunopotency. Therefore, chestnut is considered to have a high potential as a functional food having not only simple nutritional function (primary function) and sensory functions such as taste and aroma (secondary function) but also various bioregulatory functions (tertiary function).

On the other hand, the production of chestnut production in China and China is expected to continue to increase, but the consumption is mostly raw and form, and the consumption by processed products is very small. At the same time, even processed products are not popular products that can cause mass consumption, making it difficult to find processed products using chestnuts in the market. If this trend is taken, the production of chestnuts will be excessive and there will be a price slump, which will make it difficult to guarantee the income of chestnut farmers. However, chestnuts are traditionally well-recognized as highly nutritious foods, and recently, consumers' preferences for foods have been advanced to develop high-quality chestnut processed products that can utilize the flavor characteristics of chestnuts in the future. If processed into a suitable form, it is likely to be a regional specialization and export commercialization.

There have been many publications on chestnuts, and Lee et al. (Request to add detailed paper names) presented a study on the processing and storage of chestnut intermediate products. There has been a study on the manufacture of fermented beverages at night. However, it is not possible to secure the shelf life of chestnuts without acupuncture treatment or drying at night, and there is a limitation as a high quality chestnut processed product due to poor processing suitability such as no flow even when chestnut paste is prepared.

Patents include chestnut powder production method (application number 1986-0005326), lactobacillus fermented beverage based on chestnut (application number 1996-0008988), chestnut sediment composition (application number 1998-007101), and method for manufacturing chestnut porridge. And content (application number 1997-018491), chestnut starch extraction method and chestnut starch extracted thereby (application number 10-1997-0082329), preparation method of chestnut beverage (application number 10-1999-0027630), preparation of chestnut powder Method (10-1999-0051550).

However, no studies have improved the intrinsic free sugar content or improved concentration.

By using the process of saccharifying chestnuts, we intend to develop chestnut saccharification paste with high utilization of processed products by increasing the content of free sugars derived from nature, having excellent shelf life and flowability.

In order to solve the problems described above, it is necessary to find an optimal gelatinization condition of chestnut and to make an optimal state for developing a paste, and then to increase the free sugar content by treating liquefaction and glycosylating enzyme. In addition, it is intended to improve the concentration through the improvement of the filtration process and cellulase treatment in order to remove the unfiltered insoluble components that inhibit the concentration. Finally, we want to develop high-density chestnut paste with 50-80% increase in free sugar content and excellent flowability of 50-70 brix.

One aspect of the present invention comprises the step of gelatinizing the chestnut by mixing the purified water in the removed chestnut in a weight ratio of 1: 2 ~ 4; Adding purified water to the dehydrated chestnut and then grinding; Primary enzymatic digestion of the ground albam with α-amylase; Secondary enzymatic digestion of the primary enzymatically digested egg chestnut with β-amylase; Inactivating the enzyme; Filtering the deactivated enzymatic digestion liquid; Concentrating the filtrate; And drying the concentrate; it provides a method for producing a chestnut paste.

The step of gelatinizing the chestnut may proceed for more than 30 minutes at a pressure of 1 ~ 1.5 kgf / ㎠ at 121 ℃.

The said chestnut shall be in the state which peeled completely the outer skin and the inner skin.

When gelatinizing chestnuts, make sure they are completely immersed in purified water.

The α-amylase may be selected from the group consisting of α-amylase isolated from Bacillus amyloliquefaciens and α-amylase isolated from Aspergillus oryzae.

More specifically, the α-amylase may be Spezyme LT300, an α-amylase isolated from Bacillus amyloliquefaciens, or BAN 480L, an α-amylase isolated from Bacillus amyloliquefaciens, or Mycolase LV, an α-amylase isolated from Aspergillus oryzae.

At this time, the α-amylase may be added 0.015 ~ 0.07 parts by weight based on 100 parts by weight of the chestnut.

The primary enzyme decomposition may be made for 40 minutes to 120 minutes at 50 ~ 70 ℃ while stirring at 90 ~ 350rpm.

The β-amylase is selected from the group consisting of β-amylase extracted from malt, β-amylase isolated from Aspergillus oryzae, and β-amylase isolated from Aspergillus niger. Can be. More specifically, the β-amylase may be a betaase 1500EL, which is β-amylase extracted from malt, or Fungamyl 800L, a β-amylase isolated from Aspergillus oryzae, or AMG 300L, a β-amylase isolated from Aspergillus niger.

At this time, the β-amylase may be added 0.12 ~ 0.42 parts by weight based on 100 parts by weight of the chestnut.

In addition, 0.1 to 1.0 parts by weight of fibrinase separated from Trichoderma may be further added to 100 parts by weight of chestnut in the second enzymatic digestion step. More specifically, the fibrinase isolated from Trichoderma may be Biobake TR.

The secondary enzyme decomposition may be made for 2 hours to 4 hours at 50 ~ 70 ℃ while stirring at 90 ~ 350rpm.

In addition, the filtration may include a first filtration at a filtration membrane size 140 to 170 mesh, a washing step, and a second filtration at a filtration membrane size 140 to 170 mesh.

In addition, the concentrate may be 50 ~ 70 brix.

In addition, the drying step may be mixed with 5 to 20 parts by weight of powder destrin with respect to 100 parts by weight of the concentrate may be vacuum drying or geodetic drying.

Hereinafter, the present invention will be described in more detail with reference to FIG. 1. 1 is a flow chart illustrating a method of making the chestnut paste of the present invention.

As a way to develop chestnut saccharification paste,

1) Raw material preparation stage

Chestnuts are in the form of chestnuts, with their shells and skins completely stripped, and can be night or stored chestnuts.

2) luxury

The purpose of the gelatinization process is to allow the enzyme to proceed more effectively in breaking down starch through the annealing of the starch.

Make sure your chestnuts are submerged in water. When water evaporates while heating, chestnuts can stick to the floor, causing the amount of water to be 1: 2 to 4 compared to chestnuts. In addition, when the chestnut is crushed and heated, the viscosity of the starch is increased, which may cause sticking to the floor. Since the gelatinization occurs in a pressurized state at a higher pressure than normal pressure when heating the hydrolyzed almonds, heating at a temperature of 1 to 1.5 kgf / cm 2 for at least 30 minutes is an optimal method. Gelatinization degree at this time is about 90% as measured by diastase assay.

2) enzyme digestion step

The night after the luxury is grind with hydrolyzed water to form a luxury slurry to facilitate the enzymatic decomposition.

The primary enzyme is α-amylase, which is a liquefied enzyme (endo enzyme) that randomly degrades the inside of starch. Spezyme LT300, α-amylase, is added in an amount of 0.01 to 1.0 parts by weight based on 100 parts by weight of chestnut, while stirring the luxury slurry at a temperature of 60 to 70 ° C. at 90 to 350 rpm. Primary enzymatic digestion proceeds for 40 to 120 minutes.

As the α-amylase, Spezyme LT300, an α-amylase isolated from Bacillus amyloliquefaciens, or BAN 480L, an α-amylase isolated from Bacillus amyloliquefaciens, or Mycolase LV, an α-amylase isolated from Aspergillus oryzae, can be used.

As a secondary enzyme, β-amylase, a glycosylase (exo enzyme) that degrades disaccharide units from the outside of randomly degraded starch, is used. You can also use cellulase, an enzyme that breaks down fibrin. As the β-amylase, betalase 1500EL, a β-amylase extracted from malt, or Fungamyl 800L, a β-amylase isolated from Aspergillus oryzae, or AMG 300L, a β-amylase isolated from Aspergillus niger, can be used. While stirring the first enzymatic digestion solution at a temperature of 50 to 70 ° C. at 90 to 350 rpm, 0.12 to 0.42 parts by weight of β-amylase and 0.01 to 1.0 part by weight of cellulase are added to 100 parts by weight of the chestnut. Secondary enzymatic degradation proceeds for 2-4 hours.

3) Enzyme Inactivation Step

Two kinds of amylase and cellulase used in step 2) are inactivated.

Temperature and heating time during enzyme inactivation can affect product color and reaction flavor. In the present invention, the enzyme is inactivated for 10 to 50 minutes at 80 to 95 ℃.

4) Filtration stage

The inactivated enzymatic digestion solution is filtered through a vibrating body at 140-170mesh at 60-80 ° C.

After the first filtration, 100 to 200 parts by weight of purified water was added to 100 parts by weight of the filter foil, followed by mixing the second vibrating body with 140 to 170 mesh (Washing process). Through this process, the filtration yield can be improved by 10% or more. Combine the two filtrates to make the total filtrate.

5) concentration step

The filtrate is concentrated at 50-60 ° C. to 50-70 brix with 100 mbar vacuum. The brix of the concentrate is also used as an indicator of shelf life. Normally, the brix that can be distributed at room temperature is more than 60 brix, and the chestnut glycosylated paste has a water activity of 0.89 to 0.91 at 65 to 70 brix, and at 50 to 65 brix. Refrigeration or freezing may be possible.

6) Drying Step

10 to 30 parts by weight of powder dextrin (DE15) may be added to 100 parts by weight of the concentrate, followed by vacuum drying or zeodration drying. The temperature of a dryer plate shall be 70-85 degreeC. Alternatively, after diluting the concentrate with 20 to 30 brix, 10 to 20 parts by weight of powder dextrin (DE15) may be spray dried.

The processed products of chestnut saccharification pastes are currently distributed in the form of pastes without the addition of sugar. Natural chestnut saccharification material can be prepared by enhancing the intrinsic free sugar content of chestnut through liquefying and saccharifying enzymatic digestion after the chestnut was gelatinized by the method described above. In addition, yield improvement can be achieved through decomposition of insoluble components and optimal filtration conditions and washing processes during filtration. The physical properties of the final concentrate are excellent in flowability and can be concentrated up to 70 brix, so it can be distributed as a night processed product throughout the four seasons. In addition, the free sugar content is 80% or more (dry base), it can be used in products such as natural sweet materials or chestnut porridge, chestnut drinks, chestnut snacks.

1 is a flow chart illustrating a method of making the chestnut paste of the present invention.
2 is a graph showing the degree of gelatinization over time in the pressurized slurry of al chestnut gelatinization.
Figure 3 is a graph showing the degree of degradation according to enzyme degradation time for the amount of liquefied enzyme Spezyme LT300 to the substrate (carbohydrate) of the chestnut.
Figure 4 is a graph measuring the free sugars of the degradation products over time digested with glycosylase.
5 is a graph showing the total free sugar content according to the dosage of each glycosylation enzyme Betalase 1500EL, Fungamyl 800L, AMG 300L relative to 100 parts by weight of the chestnut substrate (carbohydrate).

Hereinafter, the present invention will be described in detail through examples. The step of the present invention is characterized in that it comprises the step of gelatinization, enzymatic digestion, filtration, concentration.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

In the gelatinization stage, the degree of gelatinization varies depending on the amount of hydrolysis, crushing, pressure, and time.

In the enzymatic digestion step, first, the liquefied enzyme was selected and the optimum condition was explored by the change of brix according to the enzyme input, decomposition time, and temperature. Secondly, the glycosylase was selected and the optimum condition was searched through the change of free sugar content according to the enzyme input, decomposition time, and temperature. The optimum filtration process was introduced to derive the optimum size and improve the yield by evaluating the concentration suitability according to the size of the filtration mesh.

Hereinafter, the present invention will be described in detail through examples. However, these examples are only for illustrating the present invention, and the present invention is not limited to these examples.

Experimental Example 1 Luxury of Chestnuts

The relationship between the time of gelatinization, the amount of hydrolysis, the pressure and the degree of gelatinization of chestnut was explored. Peeled almonds are 2 to 4 times hydrolyzed by weight and gelatinized by heating for 10 minutes, 20 minutes and 30 minutes at atmospheric pressure or pressure. Chestnuts are used in the chestnut state without breaking. The results are shown in Table 1 below.

number time Quantity of water Way Luxury (%) One 10 2 Atmospheric pressure 62.50 2 30 2 Atmospheric pressure 70.60 3 10 4 Atmospheric pressure 58.23 4 30 4 Atmospheric pressure 70.19 5 10 2 Pressure 76.49 6 30 2 Pressure 86.46 7 10 4 Pressure 66.93 8 30 4 Pressure 87.71 9 20 3 Atmospheric pressure 80.60 10 20 3 Pressure 86.15

According to Table 1, the gelatinization time was higher in 30 minutes than in 10 minutes, and the amount of hydrolysis did not significantly affect the degree of gelatinization. In addition, it was found that the degree of gelatinization was higher at pressurization than at normal pressure.

The amount of water was added three times the weight of chestnut and the degree of gelatinization was measured while increasing the time under pressure. The results are shown in Fig. 2 is a graph showing the degree of gelatinization over time in the pressurized slurry of al chestnut gelatinization. According to Fig. 2, the degree of gelatinization is close to 90% when the gelatinization time is 30 minutes or more.

On the other hand, when pulverizing the chestnut and when the amount of water to be doubled or less, the phenomenon that the chestnut is pressed to the floor during heating occurs, it was appropriate to carry out the amount of water at two times or more without crushing the chestnut.

Therefore, in order to finally show the highest degree of gelatinization, heat treatment is required at least twice the amount of hydrolysis, pressurized state and 30 minutes or more. The temperature at the time of pressurization shall be 100 degreeC or more and 0.5 to 5.0 kgf / cm <2>.

Experimental Example 2 Pressure Setting

To set the optimum pressure during gelatinization, the degree of gelatinization according to pressure was compared. All the experimental groups were subjected to constant heating treatment of 3 times the amount of water and 30 minutes, and the pressure was tested in the range of 0.5 ~ 3.5 ㎏f / ㎠.

division Test 1 Test 2 Test 3 Test 4 Pressure (kgf / ㎠) 0.5 1.5 2.5 3.5 Luxury (%) 89.3 89.6 90.1 89.5

According to the above Table 2, the degree of gelatinization in the 0.5 ~ 3.5 kgf / ㎠ showed about 90% similar results. Even if the pressure increases, it is not considered to have a significant effect on the degree of gelatinization. The range of gelatinization pressure is 0.5 ~ 5.0㎏f / ㎠, which is the possible condition of the field production equipment.

Experimental Example 3 Liquefaction Degradation Method

As shown in Table 2, after adding three times the purified water to the weight of the chestnut, pulverized luxury chestnut was prepared in the form of a slurry, liquefied enzyme, BAN 480L, Spezyme LT300, Mycolase LV to 0.4g with respect to 125g each chestnut Enzymatic digestion was carried out with stirring.

Raw material Example 1 Example 2 Example 3 Remarks Chestnut 125.0 125.0 125.0 Purified water 375.0 375.0 375.0 BAN 480L 0.4 - - 70 ℃ Spezyme LT300 - 0.4 - 70 ℃ Mycolase LV - - 0.4 55 ° C

Table 3 shows the results of measuring the degree of degradation (Brix) according to the time of enzymatic digestion by mixing three kinds of liquefied enzymes in the alum gelatinous slurry.

Time (min) Exploded View (Brix) Example 1 Example 2 Example 3 0 5.7 5.7 5.7 30 9 8.8 8.3 60 9 9 8.5 90 9 9 8.7 120 9 9 8.7

According to Table 4, when the degree of degradation of the three enzymes BAN 480L, Spezyme LT300, Mycolase LV of the liquefied enzyme was compared to BAN 480L, Spezyme LT300 was slightly lower than, but did not show a significant difference. Any liquefied enzyme may be used.

In addition, in order to determine the amount of liquefied enzyme, 0.05 parts by weight, 0.10 parts by weight, 0.15 parts by weight, 0.20 parts by weight of liquefied enzyme Spezyme LT300 was added to 100 parts by weight of the substrate (carbohydrate) of the chestnut. The degree of decomposition was investigated. The results are shown in Fig. Figure 3 is a graph showing the degree of degradation according to enzyme degradation time for the amount of liquefied enzyme Spezyme LT300 to the substrate (carbohydrate) of the chestnut.

According to Figure 3, when the liquefied enzyme Spezyme LT300 is added to 0.05 ~ 0.2 parts by weight based on 100 parts by weight of the substrate (carbohydrate) of the chestnut was found to be all degraded within 2 hours. In view of this, it is preferable to add 0.05 to 0.2 parts by weight of BAN 480L or Spezyme LT300 or Mycolase LV enzyme based on 100 parts by weight of the substrate (carbohydrate) of the chestnut. Since the amount of carbohydrate in beech is 30-35%, it is appropriate to add liquefied enzyme of BAN 480L or Spezyme LT300 or Mycolase LV at 0.015 to 0.07 parts by weight based on 100 parts by weight of beech. In addition, liquefied enzymatic degradation may proceed for 30 minutes to 2 hours.

Experimental Example 3 Glycolytic Degradation Method

After liquefied enzymatic digestion, 0.4g per 125g of Glycylase Betalase 1500EL, Fungamyl 800L, and AMG 300L were added and stirred for enzymatic digestion.

Raw material Example 4 Example 5 Example 6 Remarks Chestnut 125 125 125 Purified water 375 375 375 Spezyme LT300 0.08 0.08 0.08 70 ℃ Betalase 1500EL 0.40 - - 60 ° C Fungamyl 800L - 0.40 - 50 ℃ AMG 300L - - 0.40 70 ℃ system 500.48 500.48 500.48

First, as shown in Table 5, after treating 0.08g of liquefied enzyme Spezyme LT300, 0.4g of glycosylated enzyme Betalase 1500EL, Fungamyl 800L, and AMG 300L were respectively treated (Examples 4 to 6). The free sugars of the glycosylated digests were measured for each decomposition time, and the results are shown in FIG. 4. Figure 4 is a graph measuring the free sugars of the degradation products over time digested with glycosylase.

According to Figure 4, the glycosylation enzyme Betalase 1500EL, Fungamyl 800L, AMG 300L was added 1.0 parts by weight to 100 parts by weight of the night chestnut substrate (carbohydrate), respectively, in the case of Betalase 1500EL free sugar content from 28.7% to 69.6%, Fungamyl 800L It can be seen that the increase from 28.7% to 62.0%, and AMG 300L from 28.7% to 43.8%.

In addition, the sensory evaluation of the digested chestnut digested with glycosylase was carried out, and the results are shown in Table 6 below.

Saccharogenic enzyme Sweetness Night flavor Overall rating Example 4
(Betalase 1500EL) +++
(Sikhye's unique malt flavor) +++ ++++ Example 5
(Fungamyl 800L) +++
(Sikhye's unique malt flavor) ++ +++ Example 6
(AMG 300L) +
(Soft sweetness) ++ ++

According to Table 6, as a result of sensory evaluation, the flavors of Betalase 1500EL of Example 4 and Fungamyl 800L of Example 5 were relatively excellent. Therefore, it is recommended to use Betalase 1500EL or Fungamyl 800L as the glycosylation enzyme, but AMG 300L may be used when an increase in glucose (glucose) content and sweetness derived from glucose are required.

The total free sugar content according to the input amount of glycosylating enzyme against 100 parts by weight of the chestnut substrate (carbohydrate) was investigated, and the results are shown in FIG. 5. 5 is a graph showing the total free sugar content according to the dosage of each glycosylation enzyme Betalase 1500EL, Fungamyl 800L, AMG 300L relative to 100 parts by weight of the chestnut substrate (carbohydrate).

According to the first graph of Figure 5, when 0.4 ~ 1.2 parts by weight of the glycosylation enzyme Betalase 1500EL per 100 parts by weight of the chestnut substrate (carbohydrate), it can be seen that the total free sugar content is 80% level (dry base) there was.

According to the second graph of FIG. 5, when 0.4 to 1.2 parts by weight of the glycosylating enzyme Fungamyl 800L was added to 100 parts by weight of an alum substrate (carbohydrate), the total free sugar content was 70% (dry base). According to the graph, when 0.4 to 1.2 parts by weight of the glycosylase AMG 300L was added to 100 parts by weight of the chestnut substrate (carbohydrate), the total free sugar content was about 40 to 50% (dry base).

Therefore, it is appropriate to add 0.1 ~ 0.4 parts by weight of Betalase 1500EL or Fungamyl 800L, which is relatively high in free sugar, to 100 parts by weight of chestnut, but it may be increased by 0.1 ~ 1.0 parts by weight to increase the decomposition rate. .

Experimental Example 4 Filtration Process

The enzyme digestion liquid is filtered using a vibrating body. The size of the filtration membrane was filtered to 120mesh, 140mesh, 170mesh, and the filtration yield and concentration aptitude were examined, and the results are shown in Table 7 below.

division Comparative Example 1 Example 7 Example 8 percolation 120 mesh 140 mesh 170 mesh Filtration yield (%) 73.18 60.46 58.63 Concentration 30 brix or more impossible
Poor flow
Night Flavor ++++
Insoluble matter is felt Available up to 65 brix
Good flow
Night Flavor +++
Soft sweetness is strong Available up to 70 brix
Good flow
Night Flavor +++
Soft sweetness is strong

According to Table 7, it can be seen that the more the filter foil remains in the concentration step, the higher the content of the insoluble component, the lower the flowability, and the better the flowability as the filter foil is removed. In addition, when the size of the filtration membrane is 120 mesh (Comparative Example 1), the filtrate cannot be concentrated to 30 brix or more, it can be seen that the filtration membrane should be filtered at 140 mesh or more (Examples 7 and 8).

The constituents of this filter foil were supposed to be fiber which was not decomposed by starch dehydrogenase, and tried to decompose using cellulase. That is, as a method for improving the filtration yield, as shown in Table 8, the filtration yield according to whether the addition of the process of further decomposing the fiber, the main component of the filter foil and the addition of the washing process was compared.

fair Comparative Example 2 Example 9 Example 10 Example 11 Singer 3 times compared to raw materials 3 times compared to raw materials 4 times compared to raw materials 3 times compared to raw materials Luxury 121 ° C, 30 min 121 ° C, 30 min 121 ° C, 30 min 121 ° C, 30 min Primary enzyme digestion Spezyme LT 300 0.20%,
70 ℃, 2hrs Spezyme LT 300 0.20%,
70 ℃, 2hrs Spezyme LT 300 0.20%,
70 ℃, 2hrs Spezyme LT 300 0.20%,
70 ℃, 2hrs Secondary enzymatic digestion Betalase 0.8%,
60 ℃, 2hrs Betalase 1500EL 0.8%,
Biobake TR 0.5%, 60 ℃, 2hrs Betalase 1500EL 0.8%,
Biobake TR 0.5%, 60 ℃, 2hrs Betalase 1500EL 0.8%,
Biobake TR 0.5%, 60 ℃, 2hrs Enzyme inactivation 90 ℃, 20 min 90 ℃, 20 min 90 ℃, 20 min 90 ℃, 20 min percolation 140 mesh 140 mesh 140 mesh 140 mesh Washing - - - 1 time compared to filter foil Secondary filtration - - - 140 mesh Filtration yield (%) 60.46 77.01 77.37 89.08

According to Table 8, in the case of Examples 9 to 11 in which the process of further decomposing the fiber, which is the main component of the filter foil, was added, the filtration yield was improved by 15% or more, compared to Comparative Example 2 in which the fiber was not further decomposed. In Example 11 with the addition of the washing process, the filtration yield was further improved by 10% or more.

Therefore, in the final enzymatic digestion, Biobake TR, a fibrinolytic enzyme, is added in an amount of 0.1 to 1.0 parts by weight based on 100 parts by weight of chestnut. In addition, 100 parts by weight of purified water may be added to 100 parts by weight of the filtered foil after primary filtration, and the mixture may be filtered again to improve the yield.

On the other hand, in view of the above Table 7, it can be expected to improve the yield when proceeding as described above in the 170 mesh as well as 140 mesh. In some cases, the above process may be performed at 140 mesh or more.

Experimental Example 5 Drying

Chestnut saccharified powder can be prepared by directly preparing the concentrated solution or by mixing excipients and then vacuum drying or zeodration drying or spray drying. 60-70 brix concentrates can be vacuum dried or zeodration dried immediately. In the case of vacuum drying or zeodration drying, puffing occurs during the depressurization step. Chestnut paste has a high sugar content of 80% or more free sugar, so puffing occurs well. Therefore, the dryness can be controlled by mixing the powder dextrin (excipient) in order to reduce the degree of swelling due to the narrow space between the shelves of the drying apparatus or to increase the specific gravity of the final powder product (the larger the swelling, the lower the specific gravity). . When drying, 5 to 20 parts by weight of powder dextrin may be mixed with respect to 100 parts by weight of 60 to 70 brix concentrates for vacuum drying or zeodration drying. When the chestnut paste is dried, the amount of powder dextrin that can reduce the degree of swelling and maintain the flavor of chestnut is 5 to 20 parts by weight. Vacuum drying can be dried for 4 to 8 hours at a vacuum degree of 100 ~ 200mbar, 70 ~ 85 ℃. The degree of vacuum is lowered to 100 mbar, the maximum vacuum level of the vacuum dryer, so the drying speed is faster. Chestnut paste is high in sugar content and can be discolored at high temperature above 90 ℃, so it should be done at 70 ~ 85 ℃ which is the minimum temperature for drying. Drying time should be 4-8 hours since it can be dried with less than 10% moisture when dried for 4-8 hours.

Zeodration drying method is similar to vacuum drying, using a zeolite super-adsorption crystalline clay, which can pass only water molecules through zeolite, and can not dry flavor without changing flavor. The drying conditions of zeodration can be dried for 4-8 hours at a vacuum degree of 1 ~ 100mbar, 70 ~ 85 ℃. The lower the vacuum, the lower the 1 degree, the faster the drying. Chestnut paste is high in sugar content and can be discolored at high temperature above 90 ℃, so it should be done at 70 ~ 85 ℃ which is the minimum temperature for drying. Drying time should be 4-8 hours since it can be dried with less than 10% moisture when dried for 4-8 hours.

When spray drying, 10 to 20 parts by weight of powder dextrin is mixed with 100 parts by weight of 50 to 70 brix concentrate diluted to 20 to 30 brix. Input air 150 ~ 180 ℃, Exhaust air 90 ~ 110 ℃, Automizer speed 40 ~ 70 Hz It can dry on condition of.

Claims (9)

Mixing the peeled chestnut with purified water in a weight ratio of 1: 2 to 4, and then heating the dehydrated chestnut to gelatinize the chestnut;
Adding purified water to the dehydrated chestnut and then grinding;
Primary enzymatic digestion of the ground albam with α-amylase;
Secondary enzymatic digestion of the primary enzymatically digested egg chestnut with β-amylase;
Inactivating the enzyme;
Filtering the deactivated enzymatic digestion liquid;
Concentrating the filtrate; And
Drying the concentrate; Method of producing a chestnut paste, comprising. The method of claim 1,
The step of gelatinizing the chestnut is proceeded for more than 30 minutes at a pressure of 1 ~ 1.5 kgf / ㎠ at 121 ℃, method of producing a chestnut paste. The method of claim 1,
The α-amylase is selected from the group consisting of α-amylase isolated from Bacillus amyloliquefaciens and α-amylase isolated from Aspergillus oryzae, a method of preparing a chestnut paste. The method according to claim 1 or 3,
The first enzymatic decomposition is α-amylase is added to 0.015 ~ 0.07 parts by weight based on 100 parts by weight of chestnut, while stirring at 90 ~ 350rpm at 50 ~ 70 ℃ for 40 minutes to 120 minutes, the production method of the chestnut paste. The method of claim 1,
The β-amylase is selected from the group consisting of β-amylase extracted from malt, β-amylase isolated from Aspergillus oryzae, and β-amylase isolated from Aspergillus niger. Fibrinase is a method of producing a chestnut paste using fibrinase isolated from Trichoderma (Trichoderma). 6. The method according to claim 1 or 5,
The second enzymatic digestion is 0.12-0.42 parts by weight of β-amylase based on 100 parts by weight of chestnut, and 0.1 to 1.0 parts by weight of fibrinolytic enzyme separated from Trichoderma (100 parts by weight of chestnut). 2 to 4 hours at 50 ~ 70 ℃ while stirring at 90 ~ 350rpm, the method of producing a chestnut paste. The method of claim 1,
The filtration step includes the first filtration in the filtration membrane size 140 ~ 170mesh, the washing (washing) and the second filtration in the filtration membrane size 140 ~ 170mesh, manufacturing method of the chestnut paste. The method of claim 1,
The concentrate is 50 ~ 70 brix, method of producing a chestnut paste. The method of claim 1,
The drying is a method of producing a chestnut paste, by mixing 5 to 20 parts by weight of the powder dextrin with respect to 100 parts by weight of the concentrate, vacuum drying or geodetic drying.

Images