KR102130534B1 - Manufacturing Method of Sunsik Comprsing Extract from Germinated Gemmule of Bean - Google Patents

Abstract

The present invention relates to a method for preparing a wire meal containing soybean germ germ extract, a step of preparing a powder of soybean germ germ extract, and mixing the powder, sugar powder and grain powder of the soybean germ germ extract to prepare a wire meal It is characterized in that it comprises, soybean germ germ extract is highly dispersed, it is a method of producing a wire rod with improved eating efficiency.

Description

Production method of Sunsik containing soybean germination germ extract. {Manufacturing Method of Sunsik Comprsing Extract from Germinated Gemmule of Bean}

The present invention relates to a method for preparing a wire containing soy germinal germ extract, and more particularly, to a method for preparing a wire containing soy germinal germ extract having improved ingestion by using a spray drying method.

Recently, research and development of soybean germ germ extract is underway, and the prevention and treatment effect of obesity (Republic of Korea Patent Publication No. 10-1749967), the prevention and treatment effect of female menopausal disease (Republic of Korea Patent Publication No. 10-2018-0025661) ), prevention and treatment effects of metabolic diseases (Republic of Korea Patent Publication No. 10-1820096), osteoporosis prevention and treatment effects (Korea Patent Publication No. 10-2018-0082400) are known.

In view of this effect, the application of soybean germinal germ extract to pharmacological compositions is being considered, but there are not many examples specifically utilized as food. For example, Korean Patent Application Publication No. 10-2018-0066563 discloses a method of preparing miso by striking a mixture of meju, soybean, and soybean germ germ extract to prepare a low salt miso. Although the prior art confirms the effect of inhibiting the growth of adipocytes according to the soybean germ germ extract, the functionality obtained by applying it to miso is not specifically described. In addition to these prior arts, research and development have not yet been made on foods to which the bean germ germ extract has been applied.

On the other hand, the applicant has disclosed a method for manufacturing a plant flavored salt using a spray drying method through Korean Patent Registration No. 10-1495682. The prior art describes that a homogeneous flavor salt can be prepared by applying a spray drying method. In addition, Korean Registered Patent Publication No. 10-1883787 obtains Choknapjam powder through spray drying and mixes it with GABA-enhanced germinated grain powder to produce a wire type. It is not described that it is easy to control microorganisms.

Soybean germinated germ extract has a peculiar bitter and bitter taste after the savory taste, so the flavor is not good. Therefore, when applied as a component of a food composition, there is a problem in that it is not highly edible. Therefore, by applying the spray drying method as described above, it is expected that if the soybean germinal germ extract is highly dispersed, it may be possible to improve the problem of bad eating properties when applied as a food composition.

Republic of Korea Patent Registration No. 10-1749967 Republic of Korea Patent Publication No. 10-2018-0025661 Republic of Korea Patent Registration No. 10-1820096 Republic of Korea Patent Publication No. 10-2018-0082400 Republic of Korea Patent Publication No. 10-2018-0066563 Republic of Korea Patent Registration No. 10-1495682 Republic of Korea Patent Registration No. 10-1883787

The present invention has been devised in view of the prior art as described above, and an object thereof is to provide a method of manufacturing a wire wire capable of imparting an effect due to a bean germ germ extract by containing a bean germ germ extract.

In addition, it is an object of the present invention to provide a method for producing a wire rod with improved food taste by enabling a homogeneous combination of bean germinated germ extract and reducing the bitter and bitter taste of the bean germinated germ extract by preparing the wire rod using the spray drying method. .

The method of preparing a wire containing soybean germ germ extract of the present invention for solving the above problems is a step of preparing a powder of soybean germ germ extract, mixing the powder of soybean germ germ extract, sugar powder, grain powder It characterized in that it comprises a step of manufacturing a wire.

At this time, the wire is characterized in that it contains 1 to 5% by weight of the powder of the bean germination embryo extract.

In addition, the powder of the bean germ germ extract is prepared by sprouting the bean germ to prepare a bean germ germ, drying the bean germ germ, and adding fermented alcohol to the dried bean germ germ to prepare an extract. Step, a step of preparing a concentrate by concentrating the extract, may be prepared by spray-drying the concentrate to prepare a powder of soybean germ germ extract.

At this time, in the spray drying, the difference between the blowing temperature and the blowing temperature is 85 to 90°C, and the spraying speed is preferably 10 to 15 kg/h.

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The method of preparing the wire of the present invention shows the effect of increasing the nutritional component of the wire by containing the bean germ germ extract.

In addition, by preparing the wire using the spray drying method, it is possible to homogeneously mix the germinated germ extract of soybeans and to reduce the bitter and bitter taste of the germinated germ extracts of the beans, thereby providing a wire with improved edible taste.

1 is a process diagram showing a manufacturing process of soybean germination embryo extract powder according to the present invention.
Figure 2 is a picture of observing the volume change before (a) and after drying (b) of the germination of soybean germination.
Figure 3 is a comparison of the volume after spray drying the soybean germ embryo concentrate and test 1(a), test 2(b), test 3(c), test 4(d).

Hereinafter, the present invention will be described in more detail. The terms or words used in the present specification and claims should not be interpreted as being limited to ordinary or dictionary meanings, and the inventor can appropriately define the concept of terms in order to best describe his or her invention. Based on the principle that it should be interpreted as a meaning and a concept consistent with the technical idea of the present invention.

The method for preparing a wire according to the present invention includes a bean germ germ extract, and the method for preparing a wire containing a bean germ germ extract comprises the steps of preparing a powder of a bean germ germ extract, the powder of the bean germ germ extract, sugar Characterized in that it comprises a step of preparing a wire by mixing the powder, grain powder.

Soybean germinated germ extract has a peculiar bitter and bitter taste after the savory taste, so when mixing with grain powder to prepare a wire, there is a problem in that the texture is poor and it is not easily soluble in water, resulting in inferior taste. Therefore, it is necessary to optimize the process for preparing the powder of soybean germination embryo extract in consideration of the combination with the grain powder.

In the present invention, the powder of the soybean germ germ extract is prepared by the same process as in FIG. In other words, sprouting soybean germ to produce soybean germinated germ, drying the germinated soybean germ, adding fermented alcohol to the dried soy germinated germ, preparing an extract, and concentrating the extract , And drying.

The soybean germination is germinated by immersing the soybean seed in water at 20°C, but germination is sufficiently achieved when immersed for 24 to 36 hours. When immersed in water at 20° C. for 24 hours, there was a 2.5-fold increase in volume. This increase in volume is a factor in determining the amount of soybean germ germ extract that can be produced per batch in an actual process. Therefore, it is important to maintain the germination time because the volume may increase excessively when immersed for more than 36 hours.

The soy germinate germinate removes moisture through a drying process, and when immersion is completed, water must be immediately removed and a drying process should be performed. If the drying process is delayed, the germination of soybean germination may occur, so the water removal process through the drying process is a factor determining the quality of the powder. In the present invention, the bean germ germ is dried by a hot air drying method. When such a hot air drying method is applied, a large amount of bean germination germ is mounted on a tray, and it can be stacked and dried at a time, so that deterioration that may occur during mass production of bean germ germination can be prevented.

When the hot air is dried, it is preferable that the bean germ germ mounted on the tray is mounted with a thickness of 18 mm or less. If the thickness is too thick, the evaporation rate of moisture is slow, and thus the process efficiency is reduced and the partial germination of the bean germ germ is reduced. It should be avoided that it does not exceed the limit of the thickness.

When comparing the volume change before and after drying the bean germination germination, it is shown in FIG. 2, and it can be seen that drying the bean germination germ can be dried with almost no volume change.

Fermented spirits are added to and extracted from the dried germinated germinate to produce soy germinated germ extracts, and it has been found to be suitable to use fermented spirits with a concentration of 75% as fermented spirits. After adding the fermentation spirit of the above concentration to the germination of soybeans and extracting the solvent at around 80°C, an extract can be obtained.

Table 1 shows the measurement results of soy isoflavones and sucrose according to the extraction conditions. In Table 1, the content of soy isoflavones is a non-glycoside content, and in health functional foods, soy isoflavones are known to help bone health when ingesting 24 to 27 mg as a non-glycoside. In Table 1, the content of isoflavones and sucrose was measured by requesting the Korea Institute of Functional Food.

Extraction Test 1 Extraction Test 2 Extraction Test 3 Extraction Test 4 Fermentation alcohol concentration (%) 65 75 75 65 Extraction temperature (℃) 80 80 40 50 Extraction time (hours) 4 4 8 4 Isoflavone (mg/g) 31.82 33.52 34.36 30.74 Sucrose (mg/g) 30.29 38.21 50.96 53.73

Looking at the results in Table 1, when fermented alcohol was added and extracted for 4 hours or more, it was found that the soybean isoflavone content exceeded 30 mg/g, and it was found that sufficient nutrients could be extracted. The content of soy isoflavones was found to be high when extracted at 80°C for 4 hours using fermented alcohol. In addition, when the extraction temperature was low (extraction tests 3 and 4), the content of sucrose relative to the soybean isoflavone content was relatively increased, indicating that it was not suitable for application as a health functional food.

The extract obtained through the extraction process as described above is concentrated at 55 to 60° C. to obtain a concentrate, followed by drying. The dried powder obtained by applying the spray drying method in the drying step is manufactured to have a particle size of 40 mesh.

Isoflavones and sugar content are changed depending on the conditions of spray drying, so the process conditions were searched to optimize the spray drying conditions.

That is, as shown in Table 2, spray drying was performed for the concentrate by varying the blowing temperature, the blowing temperature, the spraying speed, and the spraying pressure of the spray drying. In Table 2, sugar content was measured by requesting the Korea Institute of Functional Food.

Test 1 Test 2 Test 3 Test 4 Blowing temperature (℃) 170 175 180 185 Back wind temperature (℃) 80-83 85-92 95-100 100-103 Spray speed (kg/h) 10 10 11 12 Spray pressure (bar) 90±10 90±10 60±10 60±10 Sugar content (brix) 30.8 29.8 34.3 32.9

Looking at the experimental results in Table 1, the difference between the blowing temperature and the blowing temperature is 85 to 90 ℃, it was found that the sugar content and the pressure is good under the conditions of a spray rate of 10 to 15㎏/h. However, when 5 g of the concentrate was observed in a desiccator, a difference in volume appeared as shown in FIG. 3. In particular, in Test 4, the volume was 6 times or more different than in Test 1, which was judged to be due to the particle size being unevenly dried during spray drying when the difference between the blowing temperature and the blowing temperature was 82 to 85°C.

In addition, in Test 1, the volume was the smallest, in which case the particle size distribution was good and the dissolution rate was fast. As a result of analyzing the components after obtaining the powder of soybean germ germ extract of Test 1, the content of soybean isoflavones as non-glycoside is 35.58mg/g, and the content of soybean isoflavones is high as 19.79mg/g as sucrose content. The content was found to be relatively low, indicating that it was suitable for application to the ship.

The powder of the soybean germ germ extract prepared as described above can be obtained by mixing with sugar powder and grain powder.

Examples of the sugar powder include white sugar, brown sugar, fructose, and fructooligosaccharide, and grain powder includes barley, brown rice, black rice, non-glutinous rice, black beans, barley rice, corn, black sesame seeds, brown rice, white rice, sesame seeds, and perilla seeds. , Fried oats, and the like. In addition, additives such as finely ground salt, dextrin, and stevia may be added to match the taste of the wire.

In order to evaluate the quality when applied to the wire, the wire was prepared as in Table 3. In Table 3, the content is all parts by weight.

One 2 3 4 5 6 7 8 9 10 Soybean germ 5.0 5.0 5.0 2.0 2.0 5.0 5.0 5.0 5.0 2.0 Sugar 15.0 16.0 - 15.5 15.8 20.0 20.0 15.0 - 16.0 Fructose 3.0 3.0 10.0 - - - 3.0 3.0 10.0 - Nurung 1.0 1.0 1.0 1.0 1.0 1.0 0.5 1.0 1.0 1.0 Undiluted 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 Fructooligosaccharide 10.0 10.0 10.0 - - - 5.0 10.0 10.0 - barley 23.4 20.2 22.9 28.8 28.8 22.7 23.6 23.4 22.9 28.8 Brown rice 10.4 9.0 10.2 12.8 12.8 10.1 10.5 10.4 10.2 12.8 Black rice 7.8 6.7 7.6 9.6 9.6 7.6 7.9 7.8 7.6 9.6 Rice 7.8 6.7 7.6 9.6 9.6 7.6 7.9 7.8 7.6 9.6 Black beans 6.5 5.6 6.4 8.0 8.0 6.3 6.6 6.5 6.4 8.0 Barley rice 4.6 3.9 4.4 5.6 5.6 4.4 4.6 4.6 4.4 5.6 corn 2.0 1.7 1.9 2.4 2.4 1.9 2.0 2.0 1.9 2.4 Black sesame 0.7 0.6 0.6 0.8 0.8 0.6 0.7 0.7 0.6 0.8 Brown rice 0.7 0.6 0.6 0.8 0.8 0.6 0.7 0.7 0.6 0.8 various phases 0.7 0.6 0.6 0.8 0.8 0.6 0.7 0.7 0.6 0.8 Sesame 0.3 0.3 0.3 0.4 0.4 0.3 0.3 0.3 0.3 0.4 Perilla 0.3 0.3 0.3 0.4 0.4 0.3 0.3 0.3 0.3 0.4 dextrin - 5.0 5.0 - - - - - 5.0 - Stir-fried oat flour - 3.0 3.5 - - - - - 3.5 - Stevia - - 1.0 0.5 0.3 - - - 1.0 - Fried red bean powder - - - - - 10.0 - - - -

The sensory evaluation was conducted through tasting and questionnaire survey on the wire samples prepared according to Table 3. The sensory evaluation is the result of sensory evaluation of 20 groups in their 20s and 30s and 10 groups in their 40s and 50s, and it was evaluated as four stages of good, normal, bad, and supplementation by evaluating the bitter taste.

As a result, for sample 10, it was found that both the 20s and 30s groups and the 40s and 50s groups had a 90% “good” rating, which was excellent in texture and eating.

In addition, samples 1 to 9 also exhibited a slightly lower texture and food intake due to the combination with other components compared to sample 10, but showed little bitter and bitter taste due to soybean germ germ extract. These results suggest that it is necessary to optimize the ingredients and contents in the manufacture of the wire because it contains a large difference in the texture or the food taste of the user depending on the type or content of the ingredients for making the wire when the germinated germ extract is contained. to be. However, when the results of preparing the various types of wires are combined, the method of the present invention is a method that can produce a wire product that can be easily consumed by the user because it contains soybean germinal germ extract and has excellent texture and food intake. Was found.

In addition, the powder of soybean germ embryo extract prepared by spray drying according to test 1 in Table 2 (sample 1), the powder of soya germination embryo extract prepared by spray drying according to test 4 (sample 2), and prepared by hot air drying In order to measure the bitter and bitter taste of the powder (sample 3) of one bean germinated embryo extract, it was analyzed with a taste sensor analyzer.

The sample was dissolved in distilled water at a concentration of 1% (v/v), and centrifuged supernatant was used. 35 ml of the sample was added to the taste sensor analyzer and repeated 4 times to measure the remaining value excluding the value measured at 1 time. The average was used. The experimental results were statistically processed using SPSS, and the standard deviation was calculated and displayed. The statistical significance of the mean value was verified by Duncan's multiple range test at the p<0.01 or p<0.05 significance level using one-way ANOVA.

Table 4 shows the results. In Table 4, Tasteless is a value indicating no taste.

Bitterness Astringency Richness Tasteless 0 -13 0 Sample 1 5.83±0.01 -0.07±0.01 0.62±0.02 Sample 2 8.43±0.02 -0.12±0.02 0.49±0.01 Sample 3 8.31±0.01 1.03±0.01 0.38±0.02

Looking at the results in Table 4, it was found that Sample 1 had less bitterness, astringency, and better flavor than Sample 2 or 3. Therefore, it was confirmed that the soybean germ germ extract obtained according to the production method of the present invention has a reduced bitter and bitter taste of soybean germ germ extract, and thus improves the edible taste when applied to the wire.

The present invention has been described with reference to preferred embodiments, as described above, but is not limited to the above embodiments and various modifications and modifications by those skilled in the art to which the invention pertains without departing from the spirit of the present invention Changes are possible. Such modifications and variations are to be regarded as falling within the scope of the invention and appended claims.

Claims (5)

Preparing a powder of soybean germinated embryo extract;
Preparing a wire meal by mixing the powder of the bean germ germ extract, sugar powder, and grain powder;
It includes,
The powder of the bean germination embryo extract,
Sprouting bean germ to produce bean germinated germ;
Drying the bean germination germ;
Preparing an extract by adding fermented alcohol to the dried bean germ germ;
Preparing a concentrate by concentrating the extract;
Spray drying the concentrate to prepare a powder of soybean germ germ extract;
It is manufactured, including
The spray drying is a method of manufacturing a wire containing soybean germ germ extract characterized in that the difference between the blowing temperature and the blowing temperature is 85 to 90°C, the spraying speed is 10 kg/h, and the spraying pressure is 90±10 bar.
The method according to claim 1,
The wire is a method of manufacturing a wire containing soy germ germ extract, characterized in that the powder of the bean germ germ extract contains 1 to 5% by weight.
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