KR20060105263A - The processing method of the redbean and redfood paste by twoway fermentation with enzyme. lacticacid bacteria - Google Patents

Abstract

The present invention, the red beans as the main raw material (red rice), sorghum, sweet potatoes, bell peppers, tomatoes, carrots, paprika, whole red pepper, red vegetables, sweet pumpkin, apples, strawberries, grapes, jujube, pomegranate, cornus, gojija, schisandra chinensis ( It is mixed with red foods such as red miso), red wine, etc. fermented into well-cooked kimchi solution, and meju. It contains functional ingredients such as sugar, flavor, nutrition, anthocyanin, carotene, vitamin, and dietary fiber. In manufacturing red food paste containing red bean paste for food materials, starch contained in raw materials is glycosylated (glucose) and isomerized (fructose) to increase sugar content and lactic acid bacteria combined double fermentation to produce organic acid and carbonated rice Process to make new red bean paste containing red beans with taste, color, aroma, texture and functionality by controlling sugar and pH without adding sugar or organic acid. will be.

The composition of the present invention is a mixture of red beans, red food, water in a certain ratio, and then crushed after the first step of cooling and saccharification, isomerization, degrading enzyme reaction process, secondary cooling and lactic acid bacteria fermentation process, subsidiary material mixing and grinding, It consists of processes such as filtration, concentrated package freezing or sterilization. The method for producing red food paste containing red beans according to the present invention contains various sweetness and flavor, color, flavor, nutrition, and functional ingredients of raw materials, and adds a separate sugar component or organic acid by concurrent fermentation using enzymes and lactic acid bacteria. It is possible to control the sugar and pH without providing a new red food paste containing red beans for food ingredients with natural taste, color, aroma, nutrition, functional ingredients and sweetness.

Red beans, red food, saccharification, isomerization, enzyme, lactic acid bacteria, parallel fermentation, anthocyanin, carotene

Description

Process for the preparation of red food paste containing red beans using a parallel fermentation process of enzyme and lactic acid bacteria {The processing method of the redbean and redfood paste by twoway fermentation with enzyme. Lacticacid bacteria.}

The present invention relates to a manufacturing method of a new food material called red food paste containing red beans, and red rice (red ginseng), sorghum, sweet potatoes, green peppers, tomatoes, lean, red pepper, paprika, red vegetables, pumpkin, picking, grapes , Red jujube, apple, pomegranate, goji berry, cornus, Omija, Jiryejang, red wine (hereinafter referred to as "red food") are mixed in a certain ratio and mixed with water, boiled, ground, and then primary cooling Glucose, di-glycosylated (fructose) and digested (protein, fibrin) enzymes to improve sugar, taste, color, and texture, and then cool the mixture to inoculate and ferment lactic acid bacteria culture medium to produce organic acids and carbonated rice In addition to producing pastes with improved functionality, palatability, and safety, it contains pigments such as anthocyanins and carotene, as well as nutrition and functional ingredients such as vitamins and dietary fiber. It relates to the preparation of red food-containing red food paste.

In general, red foods such as red beans have been processed as a single food raw material in the form of simple heat treatment, grinding, grinding, drying, mixing, extraction, and reproduction, and in particular, red beans are processed in the form of sediment, whole red beans, etc. It is widely used as a raw material. However, the processing method of red foods such as red beans is only a form of primary processing by simple hydrolysis, heat treatment, grinding, and mixing, resulting in problems such as loss of nutritional functional ingredients, excessive sugar content, and weak preservation. to be.

The present invention is a method for producing a red food paste containing red beans, and the selection and excretion ratio of various red foods centering on red beans, water content, cooking temperature, primary cooling temperature, secondary cooling temperature and the like and saccharification of raw starch Development of the process of fermentation of saccharified raw materials by lactic acid bacteria culture by developing enzymes involved in (glucose), development of isosaccharide (fructose) enzymes for increased sugar content, and enzyme addition methods for decomposition of protein fiber contained in raw materials. Development is a major technical challenge.

The present invention in consideration of the taste, color, aroma, sweetness, physical properties of various red foods, mainly red beans in the selection and combination of raw materials as red rice (hongguk), sorghum, sweet potatoes, tomatoes, green peppers, carrots, Paprika, red pepper, red vegetable, sweet pumpkin, strawberry, grape, apple, jujube, pomegranate, wolfberry, cornus, Schisandra chinensis, Gyejangjang, red wine, and the mixing ratio is 0.5 ~ 10% of the amount of raw materials through a number of experiments. Decided. In addition, the amount of water required for cooking should be set within the range of 5 to 10 multiples of the amount of raw material. Secondary cooling temperature was 20-35 degreeC which is lactic acid bacterium titration fermentation temperature. The starch saccharifying enzyme contained in the raw material was α-amylase and glucoamylase mixed enzyme, and the glycosylated enzyme for glucose enhancement was glucose enzyme-containing enzyme preparation, and a small amount of protease and cellulase were used. ) Was added. Also, strains used for fermentation of lactic acid bacteria include Lactobacillus.spp and Leuconostoc.spp. A culture solution in which two species were mixed and cultured was used.

In the method of saccharification and fermentation, the glycosylation enzyme was based on 0.1%, and the isomerization (fructose) enzyme was 0.07%, the proteolytic enzyme was 0.03%, and the fibrinolytic enzyme was added 0.02% relative to the amount of raw materials. The time was determined to be 1 to 2 hours each. In addition, in the lactic acid bacteria fermentation, 2% of the lactic acid bacteria mixed culture solution was added and fermented for 3 hours to measure the pH. In addition, the salt addition method of the raw material was replaced by the salt contained in the Jangjejang. Herbs, ginger, green tea, and extracts are added to the raw materials that have undergone the saccharification, isomerization, and fermentation process within 0.5% of the mixture with spices, and then stirred. After packaging, frozen (-25 ° C or less) or secondary sterilization at 100 to 120 ° C for 20 to 30 minutes, a first prototype was obtained, and some raw materials were continuously concentrated to obtain a secondary prototype having a sugar content of 60 Brx or more and a pH of 5.6 or less. The process according to the present invention will be described in detail through examples and experimental examples.

EXAMPLE

(1) Selectively wash 500g of dried red beans.

(2) Red ginseng (red ginseng) 20 g, sorghum 10 g, sweet potato 30 g, red pepper 10 g, tomato 30 g, carrot 10 g, bell pepper 5 g, red pepper 3 g, paprika 3 g, red pepper 5 g, sweet pumpkin 10 g, apple 10 g, strawberry 5 g, grape 10 g, jujube 2 g Prepare 2g of pomegranate extract, 1g of goji berry, 1g of cornus oil, 1g of Schisandra chinensis, 12g of Gyejangjang, and 3g of red wine.

(3) After mixing the red beans of (1) and the red food raw material of (2), 3.5 liters of water was added thereto, and then boiled, extracted and sterilized at 80 to 100 ° C for 1.5 hours.

(4) Grind the matured raw material of (3), cool it to 55 ℃, add 0.8g of saccharifying enzyme and glycosylate for 1 hour, and then add 0.5g of isomerase, 0.3g of protease, and 0.2g of fibrinase. It reacts for hours to increase fructose content and break down some proteins and fiber.

(5) The saccharified, isosaccharide, and degraded raw materials of (4) were cooled to 30 ° C, and 25 ml of the lactic acid bacteria mixed culture solution was inoculated and fermented for 3 hours.

(6) After mixing a small amount of the herb extract with the fermentation stock solution of (5), concentrate it so that the sugar content is more than 10Brix or more and PH6.0 or less. Prototype (1) was prepared by sterilization at 120 ° C. for 20 to 30 minutes.

(7) Prototype of (6) (1) The stock solution of (6) was continuously concentrated to prepare a prototype (2) having a sugar content of 60Brix or more and PH5.7 or less. After sealing, some were frozen and some were sterilized.

Prototypes obtained through the above embodiments can be used as processed food raw materials, such as drinks, ice cream, frozen desserts, red bean porridge, red bean bread, yokan, chocolate, seasoning sauce, cooking sugar, natural sugar.

The results of experiments on the physical properties of the prototypes (1) and (2) are as follows.

In addition, 7% of apple juice and 0.3% of a dispersant (CMC) were mixed into the prototype (1) and the sugar content was adjusted to 11 Brix with purified water to make a beverage prototype.

As described above through the above experimental examples, the present invention has an effect of increasing the sugar content and improving the taste of sweetness through the enzymatic, lactic acid bacteria, and parallel double fermentation process without adding sugar components, organic acids, etc. in addition to the sugar components contained in the raw materials. It has the effect of lowering pH and taste, improving functionality by producing organic acid, and improving taste and refreshment by producing acidity, carbonated rice, and nutrition and nutrition of vitamins and dietary fiber as well as functional pigment components such as anthocyanin and carotene contained in various red foods. It will be able to provide red food pastes containing red beans for food processing such as confectionery, beverage, sauce, seasoning, and ice cream, which are rich in ingredients and taste.

Claims (1)

In preparing red food paste containing red beans, it contains 50 ~ 90% by weight of red beans, red rice, sorghum, sweet potato, tomato, carrot, red pepper, bell pepper, paprika, red vegetable, sweet pumpkin, strawberry, grape, pomegranate, jujube, apple , Gojija, Schisandra chinensis, Cornus, Gyeryejang, Red wine mixed two or more by 10 to 50% by weight, and then 5 to 10 times the addition of water to boil for 1 to 3 hours at 80-100 ℃, the raw material Grinding and cooling to 50-60 ° C. to glycosylate (α-amylase and glucoamylase mixed enzyme) by adding 0.05-5% by weight of glycosylated for 1 to 3 hours. The primary glycosylated raw material is 0.05 to 5% by weight of isoglucose enzyme (glucose isomerase-containing enzyme), 0.05 to 3% by weight of protease (protease-containing enzyme), and 0.05 to 3 to fibrase (cellulase-containing enzyme). Adding 1% by weight to increase isomerized sugar (fructose) content and sugar content. Cooling the enzymatically digested raw material to 25 ~ 35 ℃ to inoculate 1-20% by weight of the lactic acid bacteria (Lactobacillus.spp and Leuconostoc.spp) mixed culture solution for 2 to 24 hours fermentation. The fermented raw materials are concentrated by heating at 80 to 100 ° C., and the sugar content is adjusted to 10 Brx or more and 72 Brx or less to PH6.0 or less to 4.5 or more to add natural spices, natural seasonings, etc. Or red bean paste paste prepared by sterilizing at 100 to 120 ° C. for 20 to 30 minutes.