KR20170140509A - Protein food comprising coated lactic acid bacteria and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a protein food, and a production method thereof. More specifically, the present invention relates to a protein food containing coated lactobacillus, containing isolated soybean protein, whey protein, rice bran, germinated brown rice, brown glutinous rice, germinated brown glutinous rice, germinated black glutinous rice, millet, sorghum, barley, oats, green flesh black beans, lentils, quinoa, and basil seeds. Content of protein in the protein food is 20-60 wt%, and the protein food additionally uses carnauba wax, xanthan gum, and whey protein.

Description

TECHNICAL FIELD [0001] The present invention relates to protein foods containing coated lactic acid bacteria, and methods for producing the same. BACKGROUND ART < RTI ID = 0.0 >

The present invention relates to a protein food containing a coated lactic acid bacterium and a method for producing the same, and more particularly, to a protein food which can be easily and cost-effectively coated with a lactic acid bacterium and added to a high protein food, and a method for producing the same.

Lactic acid bacteria can be used for a variety of physiological activities such as activation of intestinal motility, inhibition of harmful bacteria, promotion of vitamins and immunity enhancers, etc. In the structure of the human body, lactic acid bacteria are killed due to stomach acid secreted in the process of reaching the intestine, The physiologically active function of the < / RTI > In order to solve this problem, a coating technique for coating lactic acid bacteria and protein polysaccharides so that lactic acid bacteria are not killed even when they are ingested is being studied, and coating of lactic acid bacteria is costly. In the case of food, if the selling price of the product is raised, the purchasing power and the price attractiveness as a product may be deteriorated and it may be difficult to obtain commercial success. Therefore, it is difficult to use lactic acid bacteria coated with a general coating technique for foods.

Korean Patent Publication No. 10-2011-0059583 Korean Patent Publication No. 10-2011-0132871

The present invention relates to a protein food containing coated lactic acid bacteria and a method for producing the same.

The present invention also relates to a protein food which is coated with a simple and low-cost lactic acid bacterium so that lactic acid bacteria can be contained in the food, and a method for producing the protein food.

The present invention relates to a protein containing lactic acid bacteria coated with carnauba wax, zanthacum and whey protein and having a protein content of 20 to 60% by weight, using soybean starch, whey protein, rice germ, germinated brown rice and glutinous rice brown rice. It is about food.

Here, the coated lactic acid bacteria include 15 to 20% by weight of mixed lactic acid bacteria mixed with different lactic acid bacteria, 10 to 14% by weight of skim milk, 15 to 18% by weight of glucose, 7 to 10% by weight of carnauba wax, 7 to 10% , And 23 to 28% by weight of whey protein.

In addition, the protein food comprises 25 to 35% by weight of separated soybean rice, 25 to 35% by weight of whey protein, 2 to 10% by weight of rice bran, 15 to 25% by weight of germinated brown rice, 5 to 10% by weight of glutinous rice brown rice, 1 to 2% by weight of oats, 1 to 2% by weight of sorbitol, 1 to 4% by weight of germicides, 1 to 4% by weight of germicides, 2 to 5% To 2 wt%, quinoa 1 to 2 wt%, and basil seed 1 to 2 wt%.

Meanwhile, the present invention relates to a process for the production of soybean oil, which comprises washing and drying separated soybean white rice, whey protein, rice germ, germinated brown rice, glutinous rice brown rice, glutinous rice germinated brown rice, germinated black rice, millet, sorghum, barley, oats, Mixing at a predetermined ratio; Pulverizing the mixture; Kneading the powdery raw material with water and starch; Extruding the kneaded product; Coating the extruded food with lactic acid bacteria coated with carnauba wax, xanthan and whey protein; And drying the food coated with the lactic acid bacteria.

Here, the process of pulverization includes a step of pulverizing the mixture to 20 to 300 mesh, and the extrusion molding process comprises extrusion molding the kneaded product at 130 to 150 ° C, A process of coating 1 kg of a coated lactic acid bacterium with 10 L of water to prepare a liquid form and spraying the resultant on the extruded food product, and the drying process is such that the moisture content of the extruded food is 2 to 4 % To 70-80 < 0 > C for 1 hour and 30 minutes to 2 hours.

The present invention can provide a protein food in which lactic acid bacteria are coated using carnauba wax, zanthacum and whey protein, and the coated lactic acid bacterium is coated on the protein food to coat the lactic acid bacteria with simple and low cost.

In addition, the present invention can provide a food supplemented with various nutrient-free lactic acid bacteria of various minerals and cereals possessed by the starch-based cereal grains and the protein content of the protein content in the range of 20-60 wt%.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method for producing a protein food comprising coated lactic acid bacteria according to an embodiment of the present invention; FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In the following, "% " used to denote the concentration of a specific substance means the solid / solid (weight / weight)%, the solid / liquid (weight / volume) Liquid represents (volume / volume)%.

Hereinafter, the protein food of the present invention will be described as an example of confectionery.

The protein food containing the coated lactic acid bacteria according to an embodiment of the present invention is prepared by coating the lactic acid bacteria with carnauba wax, xanthan gum and whey protein, and adding the coated lactic acid bacteria to the protein food . Protein foods are high protein foods with 20-40% protein content.

First, a method of coating a lactic acid bacterium will be described. A plurality of lactic acid bacteria are mixed to produce a mixed lactic acid bacterium. For example, Lactobacillus plantarum, Lactobacillus casei, and Bifidobacterium longum may be used as the lactic acid bacteria, wherein the total amount of Lactobacillus plantarum and Lactobacillus casein is 2.5 × 109 cfu / g, and Bifidobacterium long black 0.5 × 109 cfu / g.

When the lactic acid bacteria are mixed, the lactic acid bacteria are coated using carnauba wax, xanthan gum and whey protein, and skim milk and glucose can be used for lactic acid bacteria coating. For example, the coated lactic acid bacteria may be selected from the group consisting of 15 to 20 wt% of mixed lactic acid bacteria, 10 to 14 wt% of skim milk, 15 to 18 wt% of glucose, 7 to 10 wt% of carnauba wax, 7 to 10 wt% of xanthan gum, By weight, and it is preferable that the total blending ratio is not exceeded by 100% by weight. It is also preferable to use a carnauba wax having a particle size of 100 to 200 mesh and a saponification value of 75 to 95 mg KOH / g.

On the other hand, the protein food according to one embodiment of the present invention is characterized in that the protein food according to one embodiment of the present invention is selected from the group consisting of isolated soybean white rice, whey protein, rice bran, germinated brown rice, glutinous rice brown rice, germinated rice germinated brown rice, germinated black rice, millet, sorghum, And basil seeds.

FIG. 1 is a flow chart showing a method of manufacturing a protein food according to an embodiment of the present invention. Referring to FIG. 1, the protein food of the present invention comprises a process 100 for washing a raw material, A step 130 of mixing the dried material, a step 140 of kneading the raw material, a step of extruding the kneaded material 150, a step of mixing the dried lactic acid bacteria with the food, And a process 170 for drying the food coated with the lactic acid bacteria.

First, in the washing process 100, the raw material is washed in water for 10 minutes (100). For example, rice bran is washed in water for 10 minutes in fresh water selected within 7 days at a rice field factory, and washed three times for 10 times in brown rice.

Segregated soybean rice contains soy protein isolate soy protein isolate (Solae 670) with an amino acid value of 95 in soybean meal. Separated soybean white rice is satisfactory in the amount and composition of essential amino acids required for the human body, has excellent digestibility when consumed, is cheaper than meat protein, has effect on cholesterol reduction, blood sugar level control, and is effective in breast cancer and prostate cancer.

Whey protein is a milk-derived protein that is absorbed well in the human body and has a hydrophilic nature.

The rice ginseng contains a large amount of semi-water-soluble fiber, vitamin B1 and B2, and can be degraded by enzymes such as amylase to bind with other nutrients. These combined nutrients are absorbed well in the human body, and proceed to the synergistic action, which improves bowel movements. In the present invention, germinated brown rice can be used as an enzyme source together with rice bran.

Brown rice can be transformed into phosphorus and inositol which promotes digestion by the action of pyrophosphate and deglycosylation enzyme (dephosphorylation enzyme), while maximizing various nutrients. In the fermentation process, enzyme Germinated brown rice can be used in consideration of the digestion promoting effect by the action.

Glutinous Rice and Germinated Glutinous Rice Brown rice is a nutritional supplement with high content of various enzymes, especially α-amylase. α-amylase is suitable as a raw material for enzyme food, and its nutritional ingredient, β-glucan, which is a large quantity of viscous substance, plays a role of dietary fiber, and its physiological functions such as the highest neutral lipid and cholesterol lowering are known. Especially, glutinous rice has many amylopectin, low amylose content and strong viscosity. It is not well aged.

Barley contains fewer lipids and carbohydrates. The amount of dietary fiber is three times more than that of rice. It is rich in vitamin groups. Especially, the content of soluble β-glucan in dietary fiber form is very high, But also the blood cholesterol lowering effect is very high.

Lentils are rich in proteins and dietary fiber. They are rich in nutrients and antioxidants such as folic acid (folic acid), vitamin B₁, phosphorus, iron and phenolic acid, excellent digestion and absorption rate, It can be used as a material. It has a relatively good amino acid composition and is a raw material for increasing protein content.

There is a large amount of tannin in the millet, which is rarely found in other cereals. This tannin component reduces the cholesterol and lipid content of the body, and the extract of sorghum has the effect of inhibiting HMG-CoA reductase activity, which is an enzyme related to cholesterol biosynthesis in the body.

Quinoa is a high-protein food with an average protein content of 16 to 20%, and does not cause an allergic reaction because it has little sodium or gluten. Especially, it contains high quality protein, and it can be used as a material for increasing the protein content as a superfood, which is considered as a complete vegetable protein food which can replace animal protein food.

Oats have more protein than other grains, especially high essential amino acids such as lysine, and lysine content is constant regardless of total protein content. Oat protein is mainly composed of globulin (70 ~ 80%) and its prolamin content is very low compared to other grain.

It is highly valuable to use as a supplementary food such as prevention of adult diseases, diabetes, blood pressure, physical strength reinforcement, and can be used as a material for increasing protein content.

Basil seeds are the seeds of natural plant herb basil and are highly hydrophilic seeds that absorb about 30 times water and can be used as an ingredient to increase dietary fiber content.

The washed material is dried at about 80 ° C. for about 30 to 50 minutes by using a drier. It is preferable that the moisture content is about 5% for the powder and about 20% for the grain (110). (120). In this case, 25 to 35% by weight of isolated soybean white rice, 2 to 10% by weight of whey protein, 2 to 10% by weight of rice bran, 15 to 25% by weight of germinated brown rice, 1 to 4% by weight of glutinous rice germinated brown rice, 1 to 4% by weight of germination brown rice, 2 to 5% by weight of millet, 1 to 5% by weight of sorghum, 1 to 2% by weight of barley, 1 to 2% It is preferable that the mixing ratio is in the range of 1 to 2 wt%, 1 to 2 wt% of lentil, 1 to 2 wt% of quinoa and 1 to 2 wt% of basil seeds, and the total mixing ratio should not exceed 100 wt%.

If the isolated soybean protein is less than 25% by weight, a large effect can not be obtained due to a low protein content. If the soy protein content is more than 35% by weight, moldability during extrusion and puffing may be deteriorated.

If the whey protein content is less than 2% by weight, a smell and a black foreign body feel are generated at the mouth of the puffing. If the whey protein content exceeds 10% by weight, puffing is difficult.

In addition, if the raw material is less than 2% by weight, the molded product becomes too soft. If the raw material is more than 10% by weight, the color becomes dark brown and the molded product becomes too hard.

If the germinated rice is less than 15% by weight, the dietary fiber content and the moisture content are lowered and the puddling is poor. If the germinated rice is more than 25% by weight, the dietary fiber content may be increased and the shape may be changed by overpuffing.

If the rice glutinous rice is less than 5% by weight, the dietary fiber content tends to be lowered and the molding strength tends to be lowered. When the content exceeds 10% by weight, the dietary fiber content tends to be high and fine pulverization may be difficult.

If the weight of the glutinous rice germinated is less than 1% by weight, the viscous force is deteriorated. If the content is more than 4% by weight, the puddle may be overcome and the moldability may be deteriorated.

If the germination weight is less than 1% by weight, the viscosity may be lowered. If the germination weight is more than 4% by weight, the color of the snack may be affected.

If the weight is less than 1% by weight, the texture tends to become hard after puffing. If the amount of puffing is 5% or more, the puffing may be excessive and the formability may be deteriorated.

If the weight of the barley is less than 1% by weight, the texture tends to become hard after puffing. When the amount of the barley is more than 2%, the puffiness tends to be excessive and the formability may be deteriorated.

If the degree of the segregation is less than 1% by weight, the fibrous shrinking action may cause a swelling phenomenon due to the lack of fibrous shrinking action, and if it exceeds 2% by weight, the fibrous shrinking action may excessively reduce the size after molding.

If the amount of lentil is less than 1% by weight, a phenomenon of swelling during molding may occur due to a lack of fiber shrinking action. If the amount of lentil is more than 2% by weight, excess fiber shrinkage may result in a decrease in size after molding.

If the content of the basil seeds is less than 1% by weight, the fibrous shrinking action may cause a swelling phenomenon due to the lack of fibrous shrinking action. If the content is more than 2% by weight, the fibrous shrinking action may excessively reduce the size after molding.

The process of pulverizing the mixture (130) finely pulverizes the mixture to 20-300 mesh to maintain the binding force at the time of puffing. When crushed to less than 20 mesh, the viscosity of the mixture is markedly reduced due to the enzymatic action, resulting in crumbling after puffing. If the particle size exceeds 300 mesh, there is a tendency to create a sense of heterogeneity as a snack due to excessive viscosity of the enzyme action.

In the kneading step (140), water and starch are added so that the moisture content of the blended raw materials is 10 to 15% by weight, and the mixture is kneaded for 3 to 10 minutes using a stirrer. At this time, a cocoa powder or an onion powder can be added, and the finished food can have a chocolate color or flavor of cocoa or onion.

In the extrusion molding step 150, the kneaded raw material is formed by a mechanical extrusion molding method using an extrusion molding machine. At this time, the forming conditions are different from each other depending on the kind of raw materials and the mixing ratio, and it is preferable to perform the extrusion molding at a screw speed of 200 to 450 rpm and a molding temperature of 130 to 150 캜. If the molding temperature is less than 130 ° C, it is difficult to form the granulated granules because the puffing does not occur. When the temperature exceeds 150 ° C, the maltose may be deteriorated in terms of nutrient destruction as well as puffing and charring. It is preferable to use 1 to 10 ejection holes of a rectangular shape having a size of 5 to 7.5 mm x 1.2 to 1.8 mm and to mold the ejection portion at a rotating speed of 500 to 1000 rpm.

The process of coating the lactic acid bacteria (160) is a process of coating a lactic acid bacterial syrup coated with carnauba wax, xanthan gum and whey protein onto the extruded food product. The process of coating the extruded product with carnauba wax, The content is preferably 0.1 to 0.5 wt% of carnauba wax, 0.2 to 1.0 wt% of xanthan gum and 0.5 to 1.0 wt% of whey protein, based on the total weight of the food.

1 kg of the coated lactic acid bacteria is mixed with 10 L of water, prepared in liquid form, and sprayed on the extruded food to be coated. At this time, the extruded food can be coated with lactic acid bacteria while rotating in a dryer.

The drying process 170 is a step of drying the product at 70 to 80 ° C for 1 hour and 30 minutes to 2 hours to remove moisture from the product due to excessive moisture, do. If the temperature of the hot air drying is less than 70 ° C and the time is less than 1 hour and 30 minutes or more than 2 hours, the moisture content of the protein blend becomes 6 to 8%, which significantly increases the risk of deterioration during circulation. Or less than 1 hour and 30 minutes or more than 2 hours, the surface of the molding tends to be overexposed to heat to deteriorate color and taste, so that it is preferable to maintain the above temperature and time. Carnauba wax and xanthan gum are not soluble at 70 ~ 80 ℃, so lactic acid bacteria can survive the drying process.

100: Raw washing 110: Drying the washed raw material
120: Mixing the dried raw material 130: Powdering the mixture
140: raw dough 150: extruded dough water
160: Lactic acid bacteria coating 170: Food drying

Claims (5)

In protein foods,
Soybean protein, wheat germ, germinated brown rice and glutinous rice brown rice,
A protein food comprising a lactic acid bacterium coated with carnauba wax, zanthacum and whey protein, wherein the protein content is 20 to 60% by weight. The method according to claim 1,
Wherein the coated lactic acid bacteria are selected from the group consisting of 15 to 20 wt% mixed lactic acid bacteria mixed with different lactic acid bacteria, 10 to 14 wt% of skim milk, 15 to 18 wt% of glucose, 7 to 10 wt% of carnauba wax, 7 to 10 wt% A protein food containing 23 to 28% by weight of whey protein. The method according to claim 1,
The protein food comprises 25 to 35% by weight of isolated soybean white rice, 25 to 35% by weight of whey protein, 2 to 10% by weight of rice bran, 15 to 25% by weight of germinated brown rice, 5 to 10% by weight of glutinous rice brown rice, 1 to 2% by weight of oats, 1 to 2% by weight of seaweeds, 1 to 2% by weight of germicides, 1 to 4% by weight of germicides, 2 to 5% 2% by weight of quinoa, 1 to 2% by weight of quinoa, and 1 to 2% by weight of a basil seed. A method for producing a protein food,
Washed and dried separated soy bean rice, whey protein, rice bran, germinated brown rice, glutinous rice brown rice, germinated rice germinated brown rice, germinated black rice, millet, sorghum, barley, oats, seaweed, lentil, quinoa and basil seeds A process;
Pulverizing the mixture;
Kneading the powdery raw material with water and starch;
Extruding the kneaded product;
Coating the extruded food with lactic acid bacteria coated with carnauba wax, xanthan and whey protein;
And drying the food coated with the lactic acid bacterium. 5. The method of claim 4,
Wherein the pulverizing comprises pulverizing the mixture into 20 to 300 mesh,
The extrusion molding process includes extrusion molding the kneaded product at 130 to 150 ° C,
The process of coating with the lactic acid bacteria comprises mixing 1 kg of the coated lactic acid bacteria with 10 L of water to prepare a liquid form, and spraying the resultant to the extruded food,
Wherein the drying step comprises drying the extruded food at 70 to 80 ° C for 1 hour to 30 minutes to 2 hours to have a moisture content of 2 to 4%.

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