KR101929630B1 - Red bean flakes and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a flake containing red bean and a method of producing the flake. The flake containing red bean produced according to the production method of the present invention contains a useful ingredient of red bean and contains roasted grains to replace a healthy one meal and shows a texture of crispy cookies, It is useful as a food, especially a diet food, because it is excellent in palatability because it holds a thick and hard texture of bean paste with sugar coating.

Description

FIELD OF THE INVENTION The present invention relates to a red bean flakes and a manufacturing method thereof,

The present invention relates to a flake containing red bean and a method of producing the flake.

In addition to industrialization, environmental pollution, smoking, drinking and so on generate active oxygen, and active oxygen accumulated in the body causes irreversible destruction of lipids, proteins, sugars and DNA, There are [1, 2, 3]. In addition to the avoidance of synthetic food additives, it has been known that ingestion of excessive amounts causes serious toxicity to kidneys, lungs, liver, gastric mucosa, circulatory system, etc., Is required [4, 5]. In recent years, interest in young and healthy life has been increasing due to the effects of suppression of aging and immunity enhancement through natural foods, and studies on various physiological activities of natural foods have been reported, [6] In particular, antioxidant and anticancer activities of natural substances have been actively studied [7].

Adzuki bean (Adzuki bean, Vigna angularis var. Nipponensis) is a perennial herbaceous plant with roots of dicotyledonous plant rosemary, which is mainly grown in temperate regions of Far East Asia such as China, Korea and Japan. It is estimated to have been propagated and cultivated in China [9]. Red bean is the second most important bean curd in Korea after soybeans. It is low in yield compared to soybeans. However, its adaptability to climate and soil is good and can be used for growing system. It is classified by ecological type, plant type, flowering date, leaf type and seed color [8]. Bean, which is the next most demanded bean, has low protein and fat content and high carbohydrate content. Most of the ingredients are starch [10], and red bean is reported to produce 337 kcal per 100 g [11] . It is usually used for underpunching, and it is widely used not only for ingredients such as rice porridge, rice cake, bread, and confectionery, but also for making sake, yokan, and ice cream [12].

Red bean is rich in vitamin B1, and it gives vitamins that are scarce to rice if it is mixed with rice, and it is effective not only for each disease but also for fatigue recovery [9]. Most of the proteins are glycinein and rich in essential amino acids except valine. Especially, the lysine content, which is a limited amino acid of rice, is high. The saponin contained in red beans has the effect of helping the donation with the fiber, releasing the poison, cleansing the bowel by promoting the bowel, and also used for kidney disease, angiopathy, hangover [13]. The pigment of red bean is known as cyanidin of anthocyanin system [14], and these pigments are reported to exhibit antioxidant [15] and antitumor effect [16]. In addition, studies on red bean protein [17, 18, 19] have been carried out [14,16] and studies on the rate of hydration of red bean [20] And research on the characteristics [12].

 1. Reiter RJ. 1995. Oxidative process and antioxidative defense [0009] mechanism in the aging brain. FASEB J. 9: 526-533.  2. Halliwell B, Gutteridge JMC, Cross CE. 1992. Free radicals, antioxidants and human disease. J. Lab Clin. Med. 119: 598-620.  3. Cao LH, Lee JK, Cho KH, Kang DG, Kwon TO, Kwon JW, Kim JS, Sohn EJ, Lee HS. 2006. Mechanism of the vascular relaxation induced by butanol extract of Agrimonai pilosa. Korean J. Pharmacogn. 37: 67-73.  4. Ode P. 1995. Herbal insights-a close look at the active constituents of medicinal herbs. SJ. 121: 8-11.  5. Choe SY, Yang KH. 1982. Toxicological studies of antioxidants butylated hydroxyl toluene (BHT) and butylated hydroxyanisole (BHA). Korean J. Food Sci. Technol. 14: 283-288.  6. Arai S. 1996. Studies on function foods in Japan-state of art. Biosci. Biotechnol. Biochem. 60: 9-15.  7. Chung HS, Kim KJ, Kwang SY. 2006. Effects of roasting temperature on phycochemical properties of Job's tears (Coix lachrymajobi L. var. Mayeun) powder and extracts. Korean J. Food Preserv. 13: 477-482.  8. Rho CW, Son SY, Hong ST, Lee KH, Ryu IM. 2003. Agronomic characters of Korean adzuki beans (Vigna angularis (Willd.) Ohwi & Ohashi). Korean J. Plant Res. 16: 147-154.  9. Chang KY Han KS, Park JC. 1968. Studies on the selection of adzuki bean breeding. Ⅲ. Phenotypic and genotypic correlations among some characters in the population of adzuki bean varieties. Research Bulletin of Chinju Agricultural College 7: 39-44.  10. Koh KJ, Shin DB, Lee YC. 1997. Phsicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J. Food Sci. Technol. 29: 854-859.  11. Hwang CS, Jeong DY, Kim YS, Na JM, Shin DH. 2005. Effects of enzyme treatment on physicochemical characteristics of small red bean percolate. Korean J. Food Sci. Technol. 37: 189-193.  12. Kim CG, Oh BH, Na JM, Sin DH. 2003. Comparison of physicochemical properties of Korean and Chinese red bean starches. Korean J. Food Sci. Technol. 35: 551-555.  13. Choi SY, Jeong YJ, Lee SJ, Chi OH, Chegal SA. 2002. Food and health for modern people. Dongmyungsa, Seoul, Korea. pp. 244-246.  14. Yoshida K, Sato Y, Okuno R, Kameda K, Isobe M, Kondo T. 1996. Structural analysis and measurement of anthocyanin from colored seed coats of Vigna, Phaseolus, and Glycine Lugumes Biosci. Biotechnol. Biochem. 60: 589-593.  15. Ariga T, Koshiyama I, Fukushima D. 1988. Antioxidative properties of procyanidins B-1 and B-3 from azuki beans in aqueous systems. Agr. Biol. Chem. 52: 2717-2722.  16. Koide T, Hashimoto Y, Kamei H, Kojima T, Hasegawa M, Terabe K. 1997. Antitumor effect of anthocyanin fractions extracted from red soybeans and red beans in vitro and in vivo. Cancer Biother Radiopharm. 12: 277-80.  17. Kim HJ, Sohn KH, Park HK. 1990. Emulsion properties of small red bean protein isolates. Korean J. Food Cookery Sci. 6: 9-14.  18. Meng GT, Ma CY. 2001a. Flow property of globulin from red bean (Phaseolus angularis). Food Res. Int. 34: 401-407.  19. Meng GT, Ma CY. 2001b. Thermal properties of Phaseolus angularis (red bean) globulin. Food Chem. 73: 453-460.  20. Abu-Ghannam N. 1998. Modeling textural changes during the hydration process of red beans. J. Food Eng. 38: 341-352.

It is an object of the present invention to provide a method of manufacturing a flake including baked beans.

It is an object of the present invention to provide a process for producing flakes containing roasted red beans.

It is an object of the present invention to provide a method of manufacturing flakes coated with red beans.

It is an object of the present invention to provide a flake manufactured in accordance with the present invention.

It is another object of the present invention to provide a food comprising flakes produced according to the present invention.

The present invention relates to a process for removing foreign matter from red beans,

Washing the selected red beans;

Immersing the washed red beans in water;

Boiling the soaked red beans; And

And baking the boiled red beans. The present invention also provides a method for producing flakes containing baked beans.

In the baking step, the boiled rice may be baked at 170 to 190 ° C for 35 to 40 minutes.

The present invention relates to a process for removing foreign matter from red beans,

Washing the selected red beans;

Immersing the washed red beans in water;

Boiling the soaked red beans; And

And frying the boiled red beans; and a roasted red bean containing the roasted beans.

In the roasting step, boiled red beans may be roasted at 230 to 250 ° C for 2 to 3 minutes, and roasted by repeating 2 to 3 times.

The present invention provides a method for producing roasted grains, comprising the steps of: preparing roasted grains;

Removing and selecting foreign matter from the bean paste;

Washing the selected red beans;

Immersing the washed red beans in water;

Boiling the soaked red beans;

Drying and pulverizing the boiled bean paste to produce red bean powder;

Immersing the roasted grains in a sugar;

Drying the immersed roasted grains; And

And coating the sugar-coated surface of the dried roasted grains with the red bean powder.

Wherein the roasted grain is at least one selected from the group consisting of yulmu, barley, brown rice, sorghum, soybean paste, rice gruel, whole wheat germ, glutinous rice, glutinous rice, quinoa, corn starch, It may be roasted for 3 minutes.

The sugar may be at least one selected from the group consisting of sugar, fructose, fructooligosaccharide, stevia, and glucose.

The present invention provides a flake manufactured according to the manufacturing method of the present invention.

The present invention provides a food comprising flakes produced according to the production method of the present invention.

The flake containing red bean produced according to the production method of the present invention contains a useful ingredient of red bean and contains roasted grains to replace a healthy one meal and shows a texture of crispy cookies, It is useful as a food, especially a diet food, because it is excellent in palatability because it holds a thick and hard texture of bean paste with sugar coating.

1 is a schematic view showing a manufacturing method of baked bean flakes.
Fig. 2 is a schematic view showing a method for producing roasted red bean flakes.
Fig. 3 is a schematic view showing a manufacturing method of an red bean coating flake.
Fig. 4 is a graph showing the results of sensory evaluation for red bean flakes.

The present invention relates to a process for removing foreign matter from red beans, Washing the selected red beans; Immersing the washed red beans in water; Boiling the soaked red beans; And baking the boiled red beans. The present invention also provides a method of manufacturing a flake including baked beans.

In the baking step, the boiled rice may be baked at 170 to 190 ° C for 35 to 40 minutes.

In one embodiment of the present invention, the selected red beans were soaked in water for 24 hours and then boiled with 1.5 times the amount of red bean (weight). After the red beans started boiling, they were further boiled for 4 to 9 minutes. The red beans were cooked and the shells were opened. The boiling step was completed before the beans were completely killed. Boiled red beans were baked in an oven at 170 to 190 ° C for 35 to 40 minutes to prepare flakes containing roasted red beans which gave a texture of sweets by removing more than 98% of water.

The present invention relates to a process for removing foreign matter from red beans, Washing the selected red beans; Immersing the washed red beans in water; Boiling the soaked red beans; And roasting the boiled red beans. The present invention also provides a method for producing flakes containing roasted red beans.

In the roasting step, boiled red beans may be roasted at 230 to 250 ° C for 2 to 3 minutes, and roasted by repeating 2 to 3 times.

In one embodiment of the present invention, boiled red beans are roasted in a hot air roaster at 230 to 250 ° C for 2 to 3 minutes without drying, and the roasted beans Was prepared. Conventional grains are prepared by removing moisture from the drying process after boiling, and then drying with hot air again. However, since the red beans have a hard texture when the moisture is removed by the drying process, the present invention does not require a drying process, I made a texture.

The present invention provides a method for producing roasted grains, comprising the steps of: preparing roasted grains; Removing and selecting foreign matter from the bean paste; Washing the selected red beans; Immersing the washed red beans in water; Boiling the soaked red beans; Drying and pulverizing the boiled bean paste to produce red bean powder; Immersing the roasted grains in a sugar; Drying the immersed roasted grains; And coating the sugar-coated surface of the dried roasted grain with the red bean powder.

Wherein the roasted grain is at least one selected from the group consisting of yulmu, barley, brown rice, sorghum, soybean paste, rice gruel, whole wheat germ, glutinous rice, glutinous rice, quinoa, corn starch, Roasted for 3 minutes, and the roasted grains may preferably be rice bran, barley, brown rice, sorghum, poultry, and rice gruel.

The sugar may be at least one selected from the group consisting of sugar, fructose, fructooligosaccharide, stevia, and glucose, and may preferably be composed of sugar, fructose, and fructooligosaccharide.

In one embodiment of the present invention, the grain consisting of 10% by weight of yulmu, 10% by weight of barley, 18% by weight of brown rice, 10% by weight of sorghum, 10% Roasted grains for 2 to 3 minutes were prepared, and the roasted grains were immersed in a sugar prepared by mixing 5% by weight of sugar, 4.3% by weight of fructose and 2.5% by weight of fructooligosaccharide.

In one embodiment of the present invention, roasted grains immersed in the sugar are dried and coated with red bean powder in a semi-dry state, whereby red bean coated flakes coated with red bean powder on the roasted grain surface are further coated .

In addition, in one embodiment of the present invention, boiled red beans are mixed with Pediococcus The inopinatus lactic acid bacteria were fermented and baked, roasted or hot air dried, respectively, to prepare baked bean flakes, roasted bean flakes, and red bean coated flakes.

The present invention provides a flake manufactured according to the manufacturing method of the present invention.

The flakes produced according to the production method of the present invention are baked bean flakes, roasted bean flakes, and red bean coated flakes. The double bean-coated flakes exhibit a high water solubility index and moisture adsorption index, and the roasted bean flakes exhibit high compressive strength Respectively. In addition, the sensory evaluation showed that the baked bean flakes showed the highest preference.

The present invention provides a food comprising flakes produced according to the production method of the present invention.

The food according to the present invention may be used in a variety of food products such as diet food, functional food, nutritional supplement, pharmafood, health food, nutraceutical, (food addtives). It will be appreciated by those skilled in the art that various forms may be made in accordance with the usual manner in connection with the above type of food composition. For example, diet foods may be in the form of cereal or powder.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example  1> Red beans Flake  Produce

<1-1> Roasted beans Flake  Produce

The red beans were removed and the beads were washed three times with water. 2 kg of red beans were soaked in water and called for 24 hours (Fig. 1). Water equivalent to 1.5 times the weight of bean paste was added and boiled at 100 ° C. After the red beans started boiling, they were boiled for 7 more minutes, the red beans were cooked, the shells were opened, and the boiling step was completed before being completely killed. The boiled red beans were baked in an oven at 170 ~ 190 ℃ for 35 ~ 40 minutes to remove the moisture by 98% or more.

<1-2> Roasted red beans Flake  Produce

The boiled red beans were roasted for 2-3 minutes in a hot air roasting machine at 230 to 250 ° C in the same manner as in Example 1-1, and the roasted beans were washed 2-3 times to remove the moisture to give a texture of the cookies (Fig. 2).

<1-3> Red bean coating Flake  Produce

The grain consisting of 10% by weight of yulmu, 10% by weight of barley, 18% by weight of brown rice, 10% by weight of sorghum, 10% by weight of kimchi and 20% by weight of rice gruel is roasted in a hot air roaster of 230 to 250 ° C for 2 to 3 minutes , And roasted grains were prepared (Fig. 3). The boiled red beans were dried in hot air and pulverized in the same manner as in Example 1-1 to prepare red bean powder. The roasted grains were immersed in sugar prepared by mixing 5 wt% of sugar, 4.3 wt% of fructose, and 2.5 wt% of fructooligosaccharide, followed by drying to coat the sugar. In the semi - dry state, red bean powder was coated on the coated sugar.

In addition, in Examples 1-1 to 1-3, boiled red beans were added to Pediococcus inopinatus lactic acid bacteria were added and fermented at a temperature of 20 ~ 30 ℃ for 24 hours, and baked, roasted or hot air dried processes were performed respectively to prepare baked bean flakes, roasted bean flakes and red bean coated flakes.

< Experimental Example  1> Red beans Flake  Analysis of color, water solubility index, moisture adsorption index and compressive strength

The color, water solubility index, moisture adsorption index and compressive strength were analyzed for three types of red bean flakes (baked bean flake, roasted red bean flake, red bean coating flake).

Specifically, the chromaticity of each of the three kinds of red bean flakes was measured using a colorimeter (CM-3500d, Minolta, Tokyo, Japan), L value indicating brightness, lightness a value indicating redness degree, The color difference (ΔEab) between the distilled water and the distilled water was calculated by the b value (yellowness) indicating the degree of the degree of drawing.

To analyze the water solubility index, 25 ml of distilled water was added to 1 g (based on dry weight) of the sample, stirred at 100 rpm for 30 minutes in a constant temperature water bath at 30 ° C, and centrifuged at 2,500 rpm for 20 minutes to separate the solid. The supernatant was poured into an aluminum plate and dried in a hot air drier at 105 ° C for 2 hours. The dried sample was placed in a desiccator and allowed to stand for 30 minutes to measure the solid content. The solubility index (%) of water was calculated by substituting the measured weight of solids into the following equation.

To analyze the moisture adsorption index, 25 ml of distilled water was added to 1 g (based on the dry weight) of the sample, stirred at 100 rpm for 30 minutes in a constant temperature water bath at 30 ° C, and centrifuged at 2,500 rpm for 20 minutes to separate the solid. The supernatant liquid was removed and the weight of the solids was measured. The solids weight was substituted into the following equation to calculate the moisture adsorption index (%).

The compressive strength was measured using a texture analyzer (TA-XT2, Stable Micro System, UK). Using a cylindrical probe with a diameter of 25 mm, the specimen was pressed at a rate of 2 mm / s up to 50% of the specimen height and the strength was measured. The maximum peak intensity was expressed in g force units.

As a result, as shown in Table 1, red bean coating flakes exhibited a high water solubility index and moisture adsorption index, and roasted red bean flakes showed high compressive strength.

Bean flake Water Solubility Index (%) Moisture absorption index (%) Chromaticity Compressive strength (g force) L a b Roasted red beans 4.11 2.41 54.2 ± 0.002 12.3 ± 0.004 15.3 ± 0.01 3491.1 Roasted beans 3.39 2.10 49.1 ± 0.001 13.5 ± 0.003 14.2 ± 0.01 2952.3 Red bean coating 6.21 5.19 72.5 ± 0.005 8.1 ± 0.015 18.5 ± 0.005 2834.1

< Experimental Example  2> Sensory evaluation

The sensory evaluation of three kinds of red bean flakes was performed on 20 trained panelists and it was graded as 7 points which is very good and 1 point which is very bad by using the 7 point symbol scale method and the color, .

As a result, as shown in the following Table 2 and Fig. 4, the three kinds of red bean flakes showed a preference score of 5.9 or more on seven points, and the baked bean flakes showed the highest preference.

Bean flake Overall likelihood color flavor incense Texture Roasted red beans 6 5.8 5.9 6.3 5.8 Roasted beans 6.1 5.9 6.1 6.1 6 Red bean coating 5.9 5.7 5.8 6.1 6.3

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (9)

delete delete Removing and selecting foreign matter from the bean paste;
Washing the selected red beans;
Immersing the washed red beans in water;
Boiling the soaked red beans; And
Wherein the roasted red beans are roasted at 230 to 250 ° C for 2 to 3 minutes and then roasted for 2 or 3 times. delete Roasted at 230 to 250 ° C for 2 to 3 minutes, at least one member selected from the group consisting of rice bran, barley, brown rice, sorghum, poultry, rice brown rice, whole wheat, glutinous rice, glutinous rice, quinoa, corn starch or potato starch Preparing grain;
Removing and selecting foreign matter from the bean paste;
Washing the selected red beans;
Immersing the washed red beans in water;
Boiling the soaked red beans;
Drying and pulverizing the boiled bean paste to produce red bean powder;
Immersing the roasted grains in a sugar;
Drying the immersed roasted grains; And
And coating the sugar-coated surface of the dried roasted grain with the red bean powder. delete 6. The method according to claim 5, wherein the sugar is at least one selected from the group consisting of sugar, fructose, fructooligosaccharide, stevia, and glucose. A flake manufactured according to claim 3, 5 or 7. A food comprising the flakes of claim 8.

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