KR20160125652A - Manufacturing method for red bean jello using the percolate and dried powder of phaseolus radiatus l and the red bean jello manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing sweet adzuki water jelly having excellent sensory properties and functionality by using steamed adzuki (Phaseolus angularis) solution and freeze-dried adzuki powder and sweet adzuki water jelly manufactured thereby, and more specifically, to a method of manufacturing sweet adzuki water jelly comprising the following steps: washing adzuki with water five times or more to remove acrid taste and acerbity of adzuki; steaming the adzuki at high temperature to acquire steamed adzuki and high quality steamed adzuki liquid (hot water extract) having excellent anti-oxidative and anti-thrombotic activity; freeze-drying the steamed adzuki to manufacture adzuki powder; and using the adzuki powder and the steamed adzuki liquid as main materials to manufacture sweet adzuki water jelly having excellent sensory properties, health properties and functionality. In the sweet adzuki jelly manufactured by the method according to the present invention, an existing steamed adzuki solution, which has no specific application field, is efficiently used to provide anti-oxidative and anti-thrombotic activity of the steamed adzuki solution, an extract of raspberry is added to enable manufacturing of the sweet adzuki water jelly having reinforced sensory properties, and mass manufacturing of the sweet adzuki water jelly can be easily achieved by adding a steamed adzuki solution. In particular, a high quality steamed adzuki solution having reinforced anti-oxidative and anti-thrombotic activity and having acrid taste and acerbity removed therefrom by washing adzuki with water five times or more and by performing extraction in hot water can be usefully used in adzuki beverages and various food industries while being used in the sweet adzuki water jelly. Moreover, since a steamed adzuki solution is used after removing acrid taste and acerbity therefrom, healthful sweet adzuki water jelly may be manufactured without using artificial flavoring agents or sweeteners for removing acrid taste and acerbity.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing red bean jelly beans using red bean juice and red bean powder having excellent antioxidant and antithrombotic activity, MANUFACTURED BY THE SAME}

The present invention relates to a method for preparing red-bean jello which is excellent in functionality and functionality, which is prepared by using a liquid of bean juice ( Phaseolus radiatus L.) and freeze-dried red bean powder, , More specifically, to wash the red bean more than 5 times to remove the arine and sweet taste of the red bean, and then to remove the high-quality red bean juice extract (hot water extract) having excellent antioxidative and antithrombogenic properties obtained by heating at high temperature, The present invention relates to a process for producing an oyster bean jelly bean having excellent sensory properties, health and functionality using bean powder prepared by freeze-drying the bean jelly obtained after the boiling, and to an ovine bean jelly bean produced therefrom.

Yantra is a food made by boiling the edible parts of various plants and sifting it, mixing it with sugar, flour, and garlicky, and putting it in a mold. It is a food designed around 1,500 years in Japan. However, the origins of the yang yang were pre-existent in China, and the original material was sheep's blood and meat. The Hui in China made soup using sheep's blood and called it yanggang. Today, the name of yanggang is known to have been named yanggang when it first made this confection in Japan.

There are various kinds of yanggang such as yanggang, yanggang, and yanggang. Yangyanggang is a mixture of wheat flour, rice flour and salt. It is mixed with sugar until it is elastic. There is a shortage that it is easy to decay and it is not commercialized. Yeonjanggung (煉 羊羹 羹) is a well-washed agar, sugar and bean jam is well kneaded and cooked, but it is hard to boil water with a lot of sugar, high storage stability, good texture is good. On the other hand, Suyanggang is similar to the preparation method, but it is more expensive product because it has superior soft texture and mouthfeel in the mouth because it has more moisture than salty ginseng and contains salt. In the case of Korea, it was also called as monocotyledon in the 1970s (Lee, Jong Soon et al., 1970, 8: 120-123). In recent years, handmade soup stocks have been sold in domestic companies such as Paris barket, but most of them are sold in Korea.

Depending on the materials used, there are red bean yam, yam yam, green bean yam, pea yam, and sweet potato yam. Some materials made from some kind of yin yang can be identified with the naked eye, red bean red bean, sweet potato yellow yellows, yellow peas, yellows are green. The world's most popular yellows are red bean jelly. The red bean jelly is the first to be commercialized in Korea as a feast of red bean jelly. The red bean jelly is a kind of algae, which is a kind of algae and sugar. It is a snack containing memories of young days. It is often used as an emergency food source, and recently it has been used to make white or yellow-green yokel using white beads or pea bins.

Meanwhile, red beans ( Phaseolus radiatus L.) is an annual plant of rosemary beans grown mainly in Northeast Asia such as Korea, China and Japan. The shape and structure of red bean is similar to that of soybean, but it has a red luster. Unlike soybeans, it has a white band in the center. It contains 8 ~ 9% moisture, 68% carbohydrate and 20% protein It is very nutritious. Especially, red bean contains various vitamins such as vitamin B1, minerals such as potassium, calcium and phosphorus, and lysine which is insufficient in rice, so it is effective for recovery of each disease and fatigue, And it has been used as a food material for nutritional supplementation because it exhibits a beneficial function of promoting carbohydrate metabolism. Red beans have a unique thermostable protein on the outside of the cell wall, and they are thermally denatured at the time of heating. Therefore, they have an unusual structure that can not be used as a paste but can form a sediment, and is mainly used for producing red beans, red beans, Recently, it has been developed as a variety of processed food such as red bean beverage and red bean fermented food.

In one room, red beans are called red beetles and are used to treat diarrhea, dysentery, species, and obesity. In the private sector, red beans boiled water and have been used as a diet drink for removing swelling through the action of urinary and bowel movements. The shell of bean contains not only a large amount of cyanidin glycosides and saponins which give an arine flavor but also contains a large amount of growth inhibitory factors such as a trypsin inhibitor, , Boiled for 10 ~ 20 minutes at a temperature of 90 ℃ or higher, and the first matured juice is discarded. Then red bean is recovered and boiled red hot beverages are prepared and dried in a suitable manner to prepare red bean bran and red bean powder , Where the water is boiled at high temperature for a second time. However, until now, the purpose of the red bean processing industry is to produce a large volume of boiled red beans. Most of the water in the red beans is discarded, and the second boiled bean is also consumed for special purposes such as deep red seaweed removal. In recent years, the present inventors have published a comparative article on the components and physiological activity of red beans and red beans (boiled red beans), and suggests that various ingredients may be contained in the juice obtained from the boiling process of red beans (Lee, Won Kyung et al., 2014, Comparison of components and physiological activities of red bean and red bean, Korean Society for Microbiology and Biotechnology, 42: 162-169).

In the meantime, in Korea, until recently, a study on the production of many yangkeng such as fermented red ginseng yangguk, situ mushroom yangguk (Korean Journal of Food Science and Nutrition, 2013. 25: 83-89, : 253-264, etc.) and Korean Patent No. 10-1448501 "Process for producing Aronia marigold, Aronia marigold produced by the same", 10-1380510 "Spirulina marigold and its production method" have been reported (1996). The effect of soybean paste on the quality of soybean paste. Journal of the Korean Society for Atmospheric Environment, 6 (1) And a Korean patent for a carrageenan has not been disclosed.

KR 10-1448501 B KR 10-1380510 B

 Lee, Jong-Soon, 1970, Comparative study of sweet potatoes by cooking method, Journal of Korean Home Economics Association, 8: 120-123  Comparison of components and physiological activities of red beans and red beans, 2014, Korean Society for Applied Microbiology and Biotechnology, 42: 162-169

Therefore, the problem to be solved by the present invention is to remove the aline taste and the pungent taste by washing the red bean with the foreign substance removed 5 times or more by filtering and rinsing, then adding 1.0 to 1.2 times of water to the weight of the fresh bean, And the same amount of water of the added beans is recovered. On the other hand, the boiled beans are lyophilized to obtain red bean powder. To the red bean juice and red bean powder, an appropriate amount of agar, sugar, And to provide a process for producing red bean jelly beans having excellent functional and sensory properties and bean jelly beans produced therefrom.

In order to solve the above problems, the present invention provides a process for producing red bean jelly beans, which is prepared by mixing, heating and sterilizing red bean powder, sugar, agar and water, And the mixture is further mixed.

In the red bean juice, which has been removed from the flavor of the arginine flavor, water is added to the red bean juice from which the foreign substance has been removed, and the beverage is consecutively washed 5 times or more. Then 1.0-1.2 times of water is added to the washed bean paste, Followed by cooling at room temperature for 4 to 5 hours.

Each of the components is preferably mixed with 12.5% by weight of the red bean juice, 12.5% by weight of red bean powder, 25% by weight of sugar, 1.0% by weight of agar and remaining water.

It is preferable that the mixed component further contains 6 wt% of the berry juice solution.

In addition, the present invention provides red bean jelly beans having excellent antioxidative activity and antithrombotic activity, which are produced by the above-described process for producing red bean jelly.

The red bean soup produced by the method of the present invention can be expected to have antioxidant and anti-thrombogenic activity of red bean juice by efficiently using the red bean juice extract which has not been found any other purpose, This makes it possible to manufacture a very hardened fermented soybean milk, and can be easily used for mass production of a fermented soybean milk by adding a fermented juice. Particularly, the high-quality matured juice, which is obtained by extracting hot water at a rate of 5 times or more from the red bean and removing the prepared arginine flavor and sweet taste and having enhanced antioxidant and antithrombotic activity, It can be very useful for the food industry. The present invention also provides a method for producing a healthy drinking water yogurst which is produced without using an artificial flavoring agent or a sweetener in order to remove the arine taste and sweet taste of red bean juice by using an arabic juice and a juicy taste of red bean juice.

Hereinafter, the present invention will be described in detail.

The present invention relates to a process for producing red-bean jello which is excellent in functionality and functionality, which is prepared by using freeze-dried red bean powder of red bean juice and boiled red bean, and the red bean bean juice produced therefrom, The inventor of the present invention prepared red bean juice by hot water extraction after washing the red bean more than 5 times to prepare high quality red bean juice and prepared red bean powder having excellent restorability by freeze drying the boiled red bean. After that, it was confirmed that the arine and sweet taste of the prepared juice was removed, and the antioxidative and antithrombotic activities of the juice were evaluated to confirm a high quality juice, and the juice of the juice, red bean powder, sugar, Water was added to the suspension to prepare a suspension of the suspension. The present inventors completed the present invention by confirming that the suspension of the present invention is capable of manufacturing a suspension having excellent softness, excellent necking, and chewiness while having good functionality.

Therefore, the present invention relates to a process for producing a high-quality bean jam juice and a process for producing the bean jam, which is excellent in functionality and functionality including red bean juice, red bean powder, sugar, bran juice, agar and water, .

The present invention relates to a method for preparing red bean juice; Boiled red bean powder preparation; Evaluation of sensory and functional properties of red bean juice; This method includes a step of preparing a fermented milk having excellent sensory properties using red bean juice, red bean powder, and other ingredients.

The "red bean juice liquid" includes an extract prepared by extracting hot red hot water from red bean paste, which has been subjected to consecutively rinsed water for five or more times to remove aline flavor and sweet taste, and more specifically, 1.0 to 1.2 times Water is added and the mixture is cooled to 90 to 100 ° C for 1 to 1.5 hours and then cooled at room temperature for 4 to 5 hours. At this time, the recovery rate of the juice is preferably 95 to 105% of the weight of the used bean.

In order to completely remove the arine flavor of the juice, it is necessary to wash the bean juice three times or more in order to completely remove the arine flavor of the juice Or more. At this time, it is preferable to wash with water by adding the same amount of water to the weight of the infant bean and allowing the water to stand for 2 hours or more, and then to wash the water.

In addition, in preparing the red bean juice, it is possible to use the red bean juice prepared by boiling ordinary bean paste, that is, adding 2.5 to 3 times the weight of red bean juice, but there is a complication such as concentration process , And is inadequate for the production of a self-sustaining liquid having excellent antioxidative activity and antithrombotic activity.

In addition, in the manufacturing of red bean jelly, as in the previous report, it is possible to prepare the jelly bean accurately by using only boiled red bean powder, but since the water content of red bean is not constant, the functional and sensory properties It is preferable to prepare red bean juice which is easy to adjust the viscosity and color of sweet potato bean juice. In this case, flavor and dark color may be reduced when the red bean juice liquid is used. Therefore, flavor and color can be manufactured in the same manner as that of Japanese bean jam made by Japanese artisans by adding an appropriate amount of bokbunja extract.

It is preferable that the sugar content of the red bean juice used is adjusted to 2.0 brix.

The "red bean powder" is preferably a powder made by boiling red beans dried and pulverized by a conventional method, or red bean powder prepared by lyophilization for stability during dissolution.

As a result of the expert sensory evaluation, the prepared red bean juice liquid of the present invention has no arine taste and no brittleness, and is easy to drink for all ages, and exhibits superior antioxidative and blood-reducing activity than red bean powder.

The bean jam of the present invention was prepared by adding 12.5% by weight of the red bean juice, 8.5% by weight of red bean powder, 25% by weight of sugar, 6% by weight of bokbunja juice, 1.0% by weight of edible agar and 47% Lt; 0 > C for 10 minutes and sterilized.

Hereinafter, the present invention will be described in more detail with reference to Examples.

< Example >

Example  1: High quality red beans Homemade  Manufacturing and characterization

Domestic bean paste (Chungju red bean) grown in Andong, Gyeongbuk province was purchased in 2013, and 1 kg bean paste was washed with water for 5 times. At this time, the water was dipped in water for 12 hours for the first water washing, and dipped in water for 2 hours to 5 hours. Washing liquid was collected separately to evaluate pH, brix, color difference, solid content and arine taste. On the other hand, red beans were collected from each washing step, and the same amount of water was added, followed by high temperature hot water extraction at 100 to 105 ° C. to prepare red bean juice. The pH, brix, color difference, solid content and arine taste of the juice were evaluated . The sensory evaluation was performed by five experts in the food and nutrition profession and evaluated by the 5-point scale method. The color difference measurement was performed by using a colorimeter (Chromatometer CR-300, Minota, Japan) (a value, redness) and y value (b value, yellowness) were measured three times to calculate a color difference (E). For the standard white plate, the L value was 92.4, the a value was -0.03, the b value was 1.38, and the color difference ( E ) was calculated using the following equation.

As a result, as shown in Table 1, the pH of the red bean juice and the juice of the juice showed a pH of 6 irrespective of the number of rinsing. In the case of brix, the juice decreased from 0.8 to 0.2 according to the number of rinses. The amount of sugars and water - soluble materials was 12.0, which showed 12.0. However, it showed 8.2 ~ 8.4 at 2 ~ 5 times of washing. The solids content was also similar in the case of the 5th wash and the dipping solution. On the other hand, the taste sensation of the washing liquid and the dipping liquid showed no ally taste at 5 times of washing in the washing liquid. However, considering the brix and solids content of the juice, the most preferable number of washing was 5 times.

[Table 1] Red bean With tax Homemade Sensuality  And evaluation of physicochemical properties

Sensory evaluation (5 points: Very Arin taste, 4 points: Arin taste, 3 points: Normal, 2 points: No Arin taste, 1 point: No Arin taste)

Table 2 and Table 3 show the results of color difference analysis of red bean tax and cooking liquid. In the case of washing liquid, the lightness decreased and the degree of redness increased and the degree of yellowness decreased. As the number of washings increased, the brightness decreased significantly. The degree of redness and the degree of yellowness decreased until washing. Therefore, it was confirmed that there was no significant loss of water - soluble pigment in bean paste during 5 times of washing.

[Table 2] Red bean Taxable Color difference  analysis

Brightness (white 100 ~ 0 black),

Redness (red 100 ~ -80 green),

Yellowness (yellow 70 ~ -80 black)

[Table 3] Red beans prepared after various washings Homemade Color difference  analysis

Example  2: Red beans Homemade  Component analysis

Total cholorol phenol, total flavonoid, total sugar, and reducing sugar content of red bean juice prepared by boiling the red beans washed five times in Example 1 were evaluated. Total polyphenol content was determined by adding 50 μl of Folin-ciocalteau, 100 μl of Na ₂ CO ₃ The saturated solution was added and allowed to stand at room temperature for 1 hour, and the absorbance was measured at 725 nm. Tannic acid was used as a standard reagent. For total flavonoid content, each sample was stirred for 18 hours in methanol, 400 μl of 90% diethylene glycol was added to 400 μl of the filtered extract, 40 μl of 1N NaOH was added, and the absorbance at 420 nm was measured at 37 ° C for 1 hour. As a standard reagent, rutin was used. Reducing sugar was quantified by DNS method and total sugar was quantified by phenol-sulfuric acid method. As shown in Table 4, red ginseng juice showed higher total cholol phenol, total flavonoid, total sugar, and reducing sugar content than general fruits and edible crops, and thus expected to exhibit a physiological activity that is functionally superior. The prepared red bean juice contains 15mg of crude protein per 100g, 40mg of lipid, 411mg of carbohydrate, and 74mg of aspirate, resulting in a very low calorie of 2.06Kcal / 100g, And it can be used as a swelling-removing food used in plastic surgery and the like. On the other hand, the absorbance was measured at various wavelengths. As a result, the maximum absorbance of the immersion liquid was found at 210-215 nm and the specific absorbance was 275 ~ 278 nm, indicating that the immersion liquid contained a large amount of aromatic compound (for example, polyphenol component) .

[Table 4] Prepared red beans Homemade  Useful component analysis

Example 3: Antioxidant and antithrombotic activity evaluation of red bean juice

The antioxidant and antithrombotic activity of the red bean juice prepared by boiling the red beans washed five times in Example 1 was evaluated. The antioxidant activity of the prepared red bean juice was evaluated by DPPH (1,1-diphenyl-2-picryl hydrazyl) anion scavenging ability, ABTS [2,2-azobis (3-ethylbenzothiazoline-6-sulfonate)] cation scavenging ability and nitrite scavenging ability . Each assay was carried out according to the existing reports (2014, comparison of components and physiological activities of red bean and red bean, Korean Society of Microbial Biotechnology, 42: 162-169). In the above antioxidant experiments, C (Sigma Co., USA), and DMSO was used as a solvent control. Each activity evaluation was expressed by the mean and deviation of each experiment repeated three times. The radical scavenging activity of each sample was the sample concentration (RC ₅₀ ) required for 50% removal of the respective activated anions, cations and nitrites Respectively. As a result, as shown in Table 5, it was confirmed that the ingested liquid showed stronger antioxidant ability than the ordinary fruit or medicinal crop extract.

[Table 5] Prepared red beans Homemade  Antioxidant activity evaluation

Table 6 shows the results of evaluating antithrombotic activity of red bean juice. At the concentration of 5 mg / ml, the red bean juice showed strong thrombin elongation activity, prothrombin elongation activity and blood coagulation factor inhibitory activity (apathy time), and it was confirmed that blood circulation improvement and antithrombotic activity were very strong. At this time, each blood coagulation inhibiting activity evaluation method is as follows.

Thrombin  time( Thrombin Time )

50 [mu] l 0.5 U thrombin (Sigma Co., USA) and 20 mM CaCl ₂ 50 μl, and 10 μl of various concentrations of sample extract were mixed in a tube of Amelung coagulometer KC-1A (Japan) and allowed to react for 2 minutes. Then, 100 μl of plasma was added and the time until the plasma coagulated was measured. As a control, aspirin (Sigma Co., USA) was used and DMSO was used as a solvent control instead of the sample. DMSO showed a clotting time of 32.1 sec. In the case of thermal stability measurement, sample solutions at various concentrations were heat-treated at 100 ° C for 30 minutes, allowed to stand at room temperature for 1 hour, and residual activity was measured. The thrombin inhibitory effect was expressed as the average value of the experiments repeated three times or more, and the coagulation time at the time of adding the sample was divided by the coagulation time of the solvent control.

Prothrombin  time( prothrombin time )

Add 70 μl of standard plasma (MD Pacific Co., China) and 10 μl of various concentrations of sample solution to tubes of Amelung coagulometer KC-1A (Japan), incubate at 37 ° C for 3 minutes, add 130 μl of PT reagent, The time from the start of the experiment to the start of the experiment was expressed as the average value of the experiments repeated three times. As a control, aspirin (Sigma Co., USA) was used and DMSO was used as a solvent control instead of the sample. DMSO showed a clotting time of 18.1 sec. The prothrombin inhibitory effect was expressed as the average value of the experiment repeated three times or more, and the solidification time at the time of adding the sample was divided by the solidification time of the solvent control.

aPTT  ( activated Partial Thromboplastin Time )

The aPTT assay was used to evaluate the inhibitory activity of many blood coagulation factors in blood coagulation. For measurement, 100 μl of plasma and 10 μl of various concentrations of sample extract were added to a tube of Amelung coagulometer KC-1A (Japan) After heating for 3 minutes, 50 μl of aPTT reagent (Sigma, ALEXIN ^™ ) was added and incubated at 37 ° C. for 3 minutes. After the addition of 50 μl CaCl ₂ (35 mM), the time until the plasma coagulated was measured. As the solvent control, DMSO was used instead of the sample. In this case, the solidification time was 55.1 seconds. The results of aPTT were expressed as the average value of three replicate experiments, and the solidification time at the time of sample addition was expressed as the value divided by the solidification time of the solvent control.

[Table 6] Prepared red beans Homemade Anti-thrombosis  Activity evaluation

Example 4: Optimum recipe of red bean soup prepared by adding red bean juice, red bean powder, and other ingredients

The red bean juice and the red bean powder were used to make red bean jelly. The sugar, bokbunja extract, and agar water were used as the ingredients. As shown in Table 7, it was confirmed that recipe 3 was most suitable as a result of reviewing various recipes (Table 7). Finally, recipe 3-1, in which the amount of bokbule extract was decreased, was finally decided 8). The final recipe was determined to be 12.5% by weight of red bean jam juice adjusted to 2.0 brix, 8.5% by weight of red bean powder, 25% by weight of sugar, 6% by weight of bokbunja juice, 1.0% by weight of edible agar and 47% by weight of water. Were mixed and heated at 110 ° C for 10 minutes, sterilized, and poured into a container to form a mold while cooling. The red bean jelly bean product manufactured by the above method was confirmed to be a favorite yelow juvenile for all ages, as well as easiness in manufacturing, softness in the mouth, excellent chewiness and necking, excellent antioxidant and antithrombotic activity (March 19, 2015 Acquisition of food manufacturing declaration and expiration date: 90 days from date of manufacture sealed refrigeration distribution, Gyeongbuk Andong Market).

[Table 7] Red beans Cannon  Optimal for manufacturing recipe  Review

5 points Scale method (5 points is very good, ~ 3 points: Normal, ~ 1 point: Bad)

[Table 8] Economical red beans Cannon  Adjustment of Rubella Extract for Manufacturing recipe

5 points Scale method (5 points is very good, ~ 3 points: Normal, ~ 1 point: Bad)

Claims (5)

A method for producing red bean jelly beans, which is prepared by mixing, heating and sterilizing red bean powder, sugar, agar and water, characterized in that red bean juice and sweet bean juice- &Lt; / RTI &gt; The method according to claim 1,
In the red bean juice, which has been removed from the flavor of the arginine flavor, water is added to the red bean juice from which the foreign substance has been removed, and the beverage is consecutively washed 5 times or more. Then 1.0-1.2 times of water is added to the washed bean paste, Followed by cooling at room temperature for 4 to 5 hours. The method according to claim 1,
12.5% by weight of red bean juice, 8.5% by weight of red bean powder, 25% by weight of sugar, 1.0% by weight of agar and remaining water. The method of claim 3,
And 6% by weight of the berry fruit juice. A red bean having excellent antioxidant activity and antithrombotic activity produced by the method according to any one of claims 1 to 4.