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

Protein food comprising coated lactic acid bacteria and method for manufacturing thereof Download PDF

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KR20170140509A
KR20170140509A KR1020160072878A KR20160072878A KR20170140509A KR 20170140509 A KR20170140509 A KR 20170140509A KR 1020160072878 A KR1020160072878 A KR 1020160072878A KR 20160072878 A KR20160072878 A KR 20160072878A KR 20170140509 A KR20170140509 A KR 20170140509A
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protein
rice
lactic acid
food
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조성두
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조성두
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135Bacteria or derivatives thereof, e.g. probiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • A23P20/105Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20Extruding
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00Function of food ingredients
    • A23V2200/20Ingredients acting on or related to the structure
    • A23V2200/22Coating agent
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23Y2220/00

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

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

코팅 유산균을 포함하는 단백질 식품 및 그 제조방법{PROTEIN FOOD COMPRISING COATED LACTIC ACID BACTERIA AND METHOD FOR MANUFACTURING THEREOF}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 >

본 발명은 코팅 유산균을 포함하는 단백질 식품 및 그 제조방법에 관한 것으로, 간단하고 저비용으로 유산균을 코팅하여 고 단백질의 식품에 추가할 수 있는 단백질 식품 및 그 제조방법에 관한 것이다.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.

유산균은 장에 정착하여 장관운동 활성화, 유해균 억제, 비타민 및 면역증강 물질 촉진등 다양한 생리활동을 돕는데, 인체의 구조상 유산균 섭취시 장까지 도달하는 과정에서 위에 분비되는 위산으로 인해 유산균이 사멸하여 유산균 본래의 생리활성 기능을 발휘하지 못하는 경우가 많다. 이러한 문제를 해결하기 위해 유산균과 단백질 다당류를 코팅하여 유산균이 섭취되어도 사멸되지 않도록 하기 위한 코팅기술이 연구되고 있는데, 유산균을 코팅하는데 많은 비용이 소요된다. 식품의 경우, 제품의 판매 가격을 높이게 되면 상품으로서의 구매력과 가격 매력도가 떨어져 상업적 성공을 얻기 어려울 수 있다. 따라서, 일반적인 코팅 기술로 코팅된 유산균을 식품에 이용하는 것은 어려운 문제가 있다.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.

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

본 발명은 코팅 유산균을 포함하는 단백질 식품 및 그 제조방법에 관한 것이다.The present invention relates to a protein food containing coated lactic acid bacteria and a method for producing the same.

또한, 본 발명은 식품에 유산균이 함유될 수 있도록 간단하고 저비용으로 유산균을 코팅한 단백질 식품 및 그 제조방법에 관한 것이다. 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.

본 발명은 분리대두단백미, 유청단백, 미강, 발아현미 및 찹쌀현미를 이용하며, 단백질 함량이 20~60중량%이고, 카나우바왁스, 잔타컴 및 유청단백를 이용하여 코팅된 유산균을 포함하는 단백질 식품에 관한 것이다.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.

여기서, 코팅된 유산균은 서로 다른 유산균을 혼합한 혼합유산균 15~20중량%, 탈지유 10~14중량%, 포도당 15~18중량%, 카나우바왁스 7~10중량%, 잔탄검 7~10중량%, 유청단백 23~28중량%를 포함할 수 있다.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.

또한, 단백질 식품은 분리대두단백미 25~35중량%, 유청단백 25~35중량%, 미강 2~10중량%, 발아현미 15~25중량%, 찹쌀현미 5~10중량%, 찹쌀발아현미 1~4중량%, 발아찰흑미 1~4중량%, 기장 2~5중량%, 수수 1~5중량%, 보리 1~2중량%, 귀리 1~2중량%, 서리태 1~2중량%, 렌틸 1~2중량%, 퀴노아 1~2중량%, 바질씨드 1~2중량%를 포함할 수 있다.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%.

한편, 본 발명은 세척 및 건조된 분리대두단백미, 유청단백, 미강, 발아현미, 찹쌀현미, 찹쌀발아현미, 발아찰흑미, 기장, 수수, 보리, 귀리, 서리태, 렌틸, 퀴노아 및 바질씨드를 소정 비율로 혼합하는 과정과; 상기 혼합물을 분말화하는 과정과; 상기 분말 상태의 원료를 물과 전분을 이용하여 반죽하는 과정과; 상기 반죽물을 압출 성형하는 과정과; 상기 압출 성형된 식품을 카나우바왁스, 잔타컴 및 유청단백를 이용하여 코팅된 유산균으로 코팅하는 과정과; 상기 유산균이 코팅된 식품을 건조하는 과정을 포함하는 단백질 식품의 제조방법에 관한 것이다.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.

여기서, 분말화하는 과정은 상기 혼합물을 혼합물은 20~300메쉬로 분말화하는 과정을 포함하며, 상기 압출 성형하는 과정은 상기 반죽물을 130~150℃로 압출 성형하는 과정을 포함하고, 상기 유산균으로 코팅하는 과정은 코팅된 유산균 1kg을 물 10L와 혼합하여 액상형태로 준비한 후 압출 성형된 식품에 분사하여 코팅하는 과정을 포함하고, 상기 건조하는 과정은 압출 성형된 식품의 수분함량이 2~4%가 되도록 70~80℃에서 1시간 30분~2시간 동안 건조하는 과정을 포함하는 단백질 식품의 제조방법에 관한 것이다.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.

본 발명은 카나우바왁스, 잔타컴 및 유청단백을 이용하여 유산균을 코팅하고, 코팅된 유산균을 단백질 식품에 코팅하여 간단하고 저비용으로 유산균을 코팅한 단백질 식품을 제공할 수 있다. 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.

또한, 본 발명은 단백질 함량이 20~60중량% 범위내 함유 비율이 조성된 단백질의 함량과 전분계 곡류가 가지고 있는 각종 미네랄과 곡류의 다양한 영양소외 유산균이 보강된 식품을 제공 할 수 있다.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%.

도 1은 본 발명의 일 실시예에 의한 코팅 유산균을 포함하는 단백질 식품을 제조하는 방법을 나타내는 순서도.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.

이하, 본 발명의 실시예를 도면과 함께 상세히 설명한다. 본 발명을 설명함에 있어서 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단된 경우 그 상세한 설명은 생략한다.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.

또한, 이하에서 특정 물질의 농도를 나타내기 위하여 사용되는 “%”는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량) %, 고체/액체는 (중량/부피) %, 그리고 액체/액체는 (부피/부피) % 를 나타낸다.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)%.

이하에서 본 발명의 단백질 식품은 과자를 일 예로 설명한다.Hereinafter, the protein food of the present invention will be described as an example of confectionery.

본 발명의 일 실시예에 의한 코팅 유산균을 포함하는 단백질 식품은 유산균을 카나우바왁스(carnauba wax), 잔탄검(xanthan Gum) 및 유청단백을 이용하여 코팅하고, 코팅된 유산균을 단백질 식품에 추가한다. 이때 단백질 식품은 단백질 함량이 20~40%인 고 단백질 식품이다.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.

먼저, 유산균을 코팅하는 방법을 살펴보면, 복수의 유산균을 혼합하여 혼합 유산균을 생성한다. 일 예로 유산균은 락토바실러스 플란타룸 (Lactobacillus plantarum), 락토바실러스 카세이(Lactobacillus casei), 비피도박테리엄 롱검(Bifidobacterium longum)을 이용할 수 있으며, 이때 락토바실러스 플란타룸 및 락토바실러스 카세이의 총합은 2.5×109 cfu/g, 비피도박테리엄 롱검은 0.5×109 cfu/g 가 되도록 한다.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.

유산균이 혼합되면 카나우바왁스, 잔탄컴 및 유청단백을 이용하여 유산균을 코팅하는데, 유산균 코팅을 위해 탈지유, 포도당을 이용할 수 있다. 일 예로 코팅된 유산균은 혼합유산균 15~20중량%, 탈지유 10~14중량%, 포도당 15~18중량%, 카나우바왁스 7~10중량%, 잔탄검 7~10중량%, 유청단백 23~28중량% 범위에서 생성하는 것이 바람직하며, 총 배합비가 100중량%를 초과하지 않도록 하는 것이 바람직하다. 또한, 카나우바왁스는 입자크기 100~200 mesh, 비누화값은 75~95mg KOH/g을 이용하는 것이 바람직하다.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.

한편, 본 발명의 일 실시예에 의한 단백질 식품은 분리대두 단백미, 유청단백, 미강, 발아현미, 찹쌀현미, 찹쌀발아현미, 발아찰흑미, 기장, 수수, 보리, 귀리, 서리태, 렌틸, 퀴노아 및 바질씨드를 이용하여 제조된다. 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.

도 1은 본 발명의 일 실시예에 의한 단백질 식품을 제조하는 방법을 나타내는 순서도로서, 도 1을 참조하면, 본 발명의 단백질 식품은 원료를 세척하는 과정(100), 세척된 원료를 건조하는 과정(110), 건조된 원료를 혼합하는 과정(120), 혼합물을 분말화하는 과정(130), 원료를 반죽하는 과정(140), 반죽물을 압출 성형하는 과정(150), 식품에 유산균을 코팅하는 과정(160) 및 유산균이 코팅된 식품을 건조하는 과정(170)을 포함한다.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.

먼저, 세척하는 과정(100)은 원료를 물에 10여분간 세척한다(100). 일 예로, 미강은 도정공장에서 7일내 선별된 신선한 원료를 물에 10여분간 세척하며, 현미도 물에 10여분간 3회에 걸처 세척한다.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.

분리대두 단백미는 대두박에서 아미노산가 95인 콩 분리 대두단백 단백질(Solae 670)을 이용한다. 분리대두 단백미는 인체에 필요한 필수 아미노산의 양 및 조성에서 모두 만족하고 섭취시 소화율이 우수하며 육류 단백질보다 가격이 저렴하며 콜레스테롤 감소, 혈당량 조절 등에 효과가 있고 유방암, 전립선암 등에서 효과가 있다.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.

유청단백은 우유에서 추출한 단백질로 인체에서 흡수가 잘되며, 친수성의 성질을 가지고 있다.Whey protein is a milk-derived protein that is absorbed well in the human body and has a hydrophilic nature.

미강의 영양성분은 반수용성 섬유질을 다량 함유하고 있으며, 비타민 B1, B2를 많이 함유하고 있으며, 아밀라제와 같은 효소에 의해 분해되어 다른 영양소와 결합할 수 있다. 이렇게 결합된 영양소는 인체 내에서 잘 흡수되며, 그 상승작용으로 진행되어서 배변을 좋게 하고 지방을 분해 흡입하여 대소장을 빠르게 배출시키는 효과가 있다. 본 발명에서는 미강과 함께 발아현미를 효소원으로 사용할 수 있다.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.

현미는 발아과정에서 물성적 변화를 일으켜 연화(軟化)되는 동시에 피틴산이 탈인 효소(脫燐酵素) 작용으로 소화를 촉진시켜주는 인과 이노시톨로 변환될 수 있으며, 각종 영양소도 극대화 되고, 발효 과정시 효소작용에 의한 소화 촉진 효과 고려하여 발아된 현미를 사용할 수 있다.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.

찹쌀현미와 발아찹쌀현미는 각종 효소, 특히 α-아밀라제 함량이 높은 영양보충식품이다. α-아밀라제는 효소 식품 원료로 적합하고 자체의 영양성분 중 점성질 다량체인 베타 글루칸이라는 성분이 많아 식이섬유소 역할을 하며, 최고 중성지질 및 콜레스테롤 저하 등의 생리적 작용이 알려져 있다. 특히 찹쌀현미의 성분 중 amylopectin이 많고 amylose가 적어 점성이 강하고 노화가 잘되지 않으며 당화가 빨라 소화흡수에 도움을 주며 조성물의 성형에 도움을 준다.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.

보리에는 지질과 탄수화물이 적고 식이섬유의 양이 쌀에 비해 3배나 많고 비타민군이 풍부하며, 특히 식이섬유의 형태가 수용성인 β-glucan의 함량이 매우 높아 당뇨병의 식이요법제로서 혈당 조절에 유효할 뿐만 아니라 혈중 콜레스테롤 저하효과도 매우 높다.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.

렌틸콩은 단백질과 식이섬유가 풍부하게 함유되어 있으며, 엽산(폴산)·비타민 B₁·인·철분·페놀산 등의 영양성분과 항산화 물질이 풍부하고 소화흡수율도 우수하고, 단백질 함량을 증가시키기 위한 소재로 사용될 수 있다. 기장은 아미노산 조성이 비교적 좋은 편이며 단백질 함량을 높이기 위한 원료이다.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.

수수에는 다른 곡류에는 거의 없는 탄닌 성분이 다량 함유되어 있고, 이 탄닌 성분이 체내 콜레스테롤 및 지질함량을 감소시키고 또 수수의 추출물은 체내 콜레스테롤 생합성 관련 효소인 HMG-CoA reductase 활성을 저해하는 효과가 있다.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.

퀴노아 성분은 평균 16~20% 정도가 단백질로 구성되어 있을 만큼 고단백 식품으로, 나트륨이나 글루텐이 거의 없기 때문에 알레르기 반응을 유발하지 않는다. 특히 양질의 단백질이 함유되어 있어서 동물성 단백질 식품인 우유를 대체할 수 있는 완전한 식물성 단백질 식품으로 손꼽히는 슈퍼푸드로서 단백질 함량의 증가시키기 위한 소재로 이용될 수 있다.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.

귀리는 다른 곡류보다 단백질이 많으며, 특히 라이신 등 필수아미노산이 높으며, 라이신의 함량이 총 단백질함량에 관계없이 일정하다. 귀리 단백질은 주로 globulin(70~80%)으로 이루어져 있으며, 다른 화곡류에 비하여 prolamin함량이 매우 낮다.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.

서리태는 성인병 예방과 당뇨, 혈압, 체력보강 등 보조식품으로 이용할 가치가 높으며, 단백질 함량의 증가시키기 위한 소재로 이용될 수 있다.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.

바질씨드는 천연식물 허브 바질의 씨앗으로 약 30배의 물을 흡수하는 친수성이 높은 씨앗으로 식이섬유 함량의 증가시키기 위한 소재로 이용될 수 있다.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.

세척된 원료는 건조기를 이용하여 약 80℃에서 30~50분 정도 건조하는데, 수분함량이 분말은 5%, 곡류는 20% 정도로 건조하는 것이 바람직하다(110). 건조가 되면 내용물을 혼합하는데(120), 이때, 분리대두 단백미 25~35중량%, 유청단백 2~10중량%, 미강 2~10중량%, 발아현미 15~25중량%, 찹쌀현미 5~10중량%, 찹쌀발아현미 1~4중량%, 발아찰흑미 1~4중량%, 기장 2~5중량% 수수 1~5중량%, 보리 1~2중량%, 귀리 1~2중량%, 서리태 1~2중량%, 렌틸 1~2중량%, 퀴노아 1~2중량%, 바질씨드 1~2중량% 범위에서 혼합하는 것이 바람직하며, 총 배합비가 100중량%를 초과하지 않도록 하는 것이 바람직하다. 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%.

분리대두 단백미가 25중량% 미만이면 단백질 함량이 낮아 큰 효과를 얻을 수 없고, 35중량%를 초과하면 압출 및 퍼핑시 성형성이 떨이질 수 있다. 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.

또한, 유청단백은 2중량% 미만이면 퍼핑시 입구에서 탄 냄새와 검정색의 이물감이 생기며, 10중량% 초과하면 펑핑이 되기 어렵다.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.

또한, 미강이 2중량% 미만이면 성형물이 너무 부드러워지고, 10중량%를 초과하면 색상이 진갈색으로 변하고 성형물이 너무 딱딱해지면서 장기 보관 시 부패율이 높아질 수 있다.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.

또한, 발아현미가 15중량% 미만이면 식이섬유함량과 수분함량이 낮아져 퍼핑이 잘 안되고, 25중량%를 초과하면 식이섬유 함량이 높아져서 과 퍼핑에 의한 모양의 변화가 생길 수 있다.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.

또한, 찹쌀현미가 5중량% 미만이면 식이섬유 함량이 낮아져서 성형강도가 떨어지는 경향이 있고, 10중량%를 초과하면 식이섬유 함량이 높아져서 미세 분쇄가 잘 안될 수 있다.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.

또한, 찹쌀발아현미가 1중량% 미만이면 점성력이 떨어지는 문제가 생기고, 4중량%를 초과하면 퍼핑이 과하여 성형성이 떨어지는 문제가 발생할 수 있다.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.

또한, 발아찰흑미가 1중량% 미만이면 점성력이 떨어질 수 있으며, 4중량%를 초과하면 스낵 색상에 영향을 줄 수 있다.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.

또한, 수수가 1%중량 미만이면 퍼핑 후 질감이 딱딱해지는 경향이 있었으면, 사용량이 5% 이상일 때는 퍼핑이 과하게 되어 성형성이 떨어질 수 있다.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.

또한, 보리가 1%중량 미만이면 퍼핑 후 질감이 딱딱해지는 경향이 있으며, 사용량이 2% 이상일 때는 퍼핑이 과하게 되어 성형성이 떨어질 수 있다.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.

또한, 서리태가 1중량% 미만이면 섬유질 수축작용의 부족으로 성형시 부풀어 오르는 현상이 생기며, 2중량%를 초과하면 섬유질 수축작용의 과다로 성형 후 크기가 줄어들 수 있다.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.

또한, 렌틸이 1중량% 미만이면 섬유질 수축작용의 부족으로 성형시 부풀어 오르는 현상이 생기며, 2중량%를 초과하면 섬유질 수축작용의 과다로 성형 후 크기가 줄어들 수 있다.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.

또한, 바질씨드가 1중량% 미만이면 섬유질수축작용의 부족으로 성형시 부풀어 오르는 현상이 생기며, 2중량%를 초과하면 섬유질 수축작용의 과다로 성형 후 크기가 줄어들 수 있다.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.

혼합물을 분말화하는 과정(130)은 퍼핑시 결착력을 유지하기 위해 혼합물을 20~300메쉬로 미세하게 분쇄한다. 20메쉬 미만으로 분쇄하면 혼합물의 효소작용에 의한 점성력이 현저히 떨어져 퍼핑 후 부서짐 현상이 생기며, 300메쉬를 초과하면 효소작용에 대한 점성력의 과다로 스낵으로서의 이질감이 생기는 경향이 있다.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.

원료를 반죽하는 과정(140)은 배합된 원료를 중량비로 수분함량이 10~15% 되도록 물, 전분을 투입하고 교반기를 이용하여 3~10분 동안 혼합, 반죽한다. 이때, 코코아 분말 또는 양파 분말을 더 부가할 수 있으며 완성된 식품은 초콜릿 색상을 지니거나 코코아 또는 양파의 향을 낼 수 있다.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.

반죽물을 압출 성형하는 과정(150)은 반죽된 원료를 압출 성형기를 이용하여 기계적인 압출성형 방식으로 성형한다. 이때 원료의 종류와 배합비율에 따라 성형특성이 서로 달라 성형조건을 적절히 조절하여야 하며, 스크류 속도를 200~450rpm, 성형온도를 130~150℃ 범위로 하여 압출 성형하는 것이 바람직하다. 성형온도가 130℃ 미만이면 퍼핑이 되지 않아 곡물과립형태로 성형되어 섭취하는 것이 어려우며, 150℃를 초과하면 영양소 파괴는 물론 과 퍼핑과 탄 맛으로 상품성이 떨어질 수 있다. 토출부는 5~7.5mm×1.2~1.8mm 크기의 직사각형 모양의 토출구멍 1~10개를 사용하여 절단칼의 회전속도를 500~1000rpm으로 하여 성형하는 것이 바람직하다.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.

유산균을 코팅하는 과정(160)은 카나우바왁스, 잔탄검, 유청단백으로 코팅 처리된 유산균 시럽을 압출 성형된 식품에 코팅하는 과정으로, 전체 식품 중량에 대하여 카나우바왁스, 잔탐검 및 유청단백의 함량은 바람직하게 식품 전체 중량에 대하여 카나우바왁스 0.1~0.5 중량%, 잔탄검 0.2~1.0 중량% 및 유청단백 0.5~1.0 중량%을 코팅하는 것이 바람직하다. 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.

코팅된 유산균 1kg을 물 10L와 혼합하여 액상형태로 준비한 후 압출 성형된 식품에 분사하여 코팅할 수 있다. 이때, 압출 성형된 식품을 건조기에서 회전시키면서 유산균을 코팅할 수 있다.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.

건조시키는 과정(170)은 유산균 코팅 후 70~80℃에서 1시간30분~2시간 동안 열풍 건조하여 수분함량을 2~4%로 낮추기 위한 것으로, 수분 과다로 인한 제품의 변질 요소를 제거한 후 포장된다. 상기 열풍 건조의 온도가 70℃ 미만에서 시간이 1시간 30분 미만 또는 2시간 초과로 건조하면 단백질 배합성형물의 수분함량이 6~8%로 유통 중 변질의 우려가 현저하게 증가하고, 80℃를 초과하여 1시간 30분 미만 또는 2시간 초과로 건조하면 성형물 표면이 열에 과하게 노출되어 색과 맛이 변질되는 경향이 있으므로 상술한 온도 및 시간을 유지하는 것이 바람직하다. 카나우바왁스 및 잔탄컴은 70~80℃에서는 녹지 않기 때문에 건조과정에서 유산균은 생존할 수 있다.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: 원료 세척 110: 세척된 원료를 건조
120: 건조된 원료를 혼합 130: 혼합물을 분말화
140: 원료 반죽 150: 반죽물을 압출 성형
160: 유산균 코팅 170: 식품 건조
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)

단백질 식품에 있어서,
분리대두단백미, 유청단백, 미강, 발아현미 및 찹쌀현미를 이용하며,
단백질 함량이 20~60중량%이고, 카나우바왁스, 잔타컴 및 유청단백를 이용하여 코팅된 유산균을 포함하는 단백질 식품.
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.
제1항에 있어서,
상기 코팅된 유산균은 서로 다른 유산균을 혼합한 혼합유산균 15~20중량%, 탈지유 10~14중량%, 포도당 15~18중량%, 카나우바왁스 7~10중량%, 잔탄검 7~10중량%, 유청단백 23~28중량%를 포함되는 단백질 식품.
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.
제1항에 있어서,
상기 단백질 식품은 분리대두단백미 25~35중량%, 유청단백 25~35중량%, 미강 2~10중량%, 발아현미 15~25중량%, 찹쌀현미 5~10중량%, 찹쌀발아현미 1~4중량%, 발아찰흑미 1~4중량%, 기장 2~5중량%, 수수 1~5중량%, 보리 1~2중량%, 귀리 1~2중량%, 서리태 1~2중량%, 렌틸 1~2중량%, 퀴노아 1~2중량%, 바질씨드 1~2중량%를 포함하는 단백질 식품.
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.
단백질 식품의 제조방법에 있어서,
세척 및 건조된 분리대두단백미, 유청단백, 미강, 발아현미, 찹쌀현미, 찹쌀발아현미, 발아찰흑미, 기장, 수수, 보리, 귀리, 서리태, 렌틸, 퀴노아 및 바질씨드를 소정 비율로 혼합하는 과정과;
상기 혼합물을 분말화하는 과정과;
상기 분말 상태의 원료를 물과 전분을 이용하여 반죽하는 과정과;
상기 반죽물을 압출 성형하는 과정과;
상기 압출 성형된 식품을 카나우바왁스, 잔타컴 및 유청단백를 이용하여 코팅된 유산균으로 코팅하는 과정과;
상기 유산균이 코팅된 식품을 건조하는 과정을 포함하는 단백질 식품의 제조방법.
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.
제4항에 있어서,
상기 분말화하는 과정은 상기 혼합물을 혼합물은 20~300메쉬로 분말화하는 과정을 포함하며,
상기 압출 성형하는 과정은 상기 반죽물을 130~150℃로 압출 성형하는 과정을 포함하고,
상기 유산균으로 코팅하는 과정은 코팅된 유산균 1kg을 물 10L와 혼합하여 액상형태로 준비한 후 압출 성형된 식품에 분사하여 코팅하는 과정을 포함하고,
상기 건조하는 과정은 압출 성형된 식품의 수분함량이 2~4%가 되도록 70~80℃에서 1시간 30분~2시간 동안 건조하는 과정을 포함하는 단백질 식품의 제조방법.
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%.
KR1020160072878A 2016-06-13 2016-06-13 Protein food comprising coated lactic acid bacteria and method for manufacturing thereof KR20170140509A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200002118A (en) 2018-06-29 2020-01-08 농업회사법인주식회사지푸드 Method of manufacturing a Beans protein and protein and pea protein

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200002118A (en) 2018-06-29 2020-01-08 농업회사법인주식회사지푸드 Method of manufacturing a Beans protein and protein and pea protein

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