KR20190075888A - Rice cake manufacturing method of the same that - Google Patents
Rice cake manufacturing method of the same that Download PDFInfo
- Publication number
- KR20190075888A KR20190075888A KR1020190073970A KR20190073970A KR20190075888A KR 20190075888 A KR20190075888 A KR 20190075888A KR 1020190073970 A KR1020190073970 A KR 1020190073970A KR 20190073970 A KR20190073970 A KR 20190073970A KR 20190075888 A KR20190075888 A KR 20190075888A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- rice
- alulose
- flour
- syrup
- Prior art date
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 63
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
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- 125000003903 2-propenyl group Chemical group [H]C([*])([H])C([H])=C([H])[H] 0.000 description 2
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- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
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- 230000002349 favourable effect Effects 0.000 description 1
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- 201000005917 gastric ulcer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
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- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000014508 negative regulation of coagulation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/132—Sugar replacer
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 알룰로스가 함유된 떡 제조 방법에 관한 것으로서, 보다 상세하게는 떡과 빵의 풍미가 우수하여 기호도가 높으며 건강에도 유익한 새로운 조성의 알룰로스가 함유된 떡 제조 방법에 관한 것이다.The present invention relates to a process for producing rice cakes containing aluloses, and more particularly, to a process for producing rice cakes containing alululose having an excellent flavor of rice cakes and breads and having high taste and good health.
설탕(자당)은 뛰어난 감미도를 지니고 있어서 과거부터 여러 가지 음식에 사용되었다. 그러나 설탕은 비만과 당뇨 등 성인병의 주범으로 주목받고 있으며, 특히, 소비자들의 건강에 대한 관심이 높아지면서 설탕의 섭취량을 줄이고자 하는 것이 사회 전반적인 분위기이며, 설탕 대체제에 대한 소비자들의 요구가 증가되고 있다. Sugar (sucrose) has excellent sweetness and has been used in various foods since the past. However, sugar has been attracting attention as a major cause of adult diseases such as obesity and diabetes. Especially, consumers are increasingly interested in health, and trying to reduce the intake of sugar is an overall social atmosphere. Consumer demand for sugar substitute is increasing .
한편, 떡이나 빵은 식사대용이나 간식으로 많이 이용되고 있는 식품인데, 일반적으로 떡이나 빵제조시에는 단맛을 내기 위해 설탕이 사용된다. 떡이나 빵은 탄수화물이 주성분이기 때문에 칼로리가 비교적 높은 식품인데, 떡이나 빵 제조시 사용된 설탕도 떡이나 빵의 칼로리를 크게 증가시키는 원인으로 작용된다. On the other hand, rice cake and bread are foods that are widely used as substitutes for meals and snacks. Generally, sugar is used for producing sweet rice cake or bread. Since rice cake and bread are mainly composed of carbohydrates, they are foods with a relatively high calorie content. Sugar used in making rice cake or bread also causes a significant increase in the calories of bread and bread.
이러한 이유로 인해 떡이나 빵의 섭취를 꺼리는 이들이 많으며, 당뇨병환자와 같이 혈당을 조절하여야 하는 이들은 떡이나 빵의 섭취가 불가능하다. For these reasons, many people are reluctant to take rice cakes or bread, and those who need to control their blood sugar, such as those with diabetes, are unable to take rice cakes or bread.
본 발명은 상기와 같은 점에 착안하여 제안된 것으로서, 풍미가 우수하여 소비자들의 기호도가 놓으며, 종래의 떡이나 빵에 비해 칼로리가 낮아서 비만위험도가 낮고, 혈당조절기능이 있어서 당뇨환자와 같이 혈당 조절이 필요한 이들도 안심하고 먹을 수 있는 등 건강에 유익한 새로운 조성의 알룰로스가 함유된 떡 제조 방법이 제공된다.The present invention has been proposed in view of the above points, and has an excellent flavor and a favorable taste of consumers. It has lower calorie than conventional rice cakes and breads and has a low risk of obesity and has a blood glucose control function. Is provided with a new composition of alululose which is beneficial for the health such as being able to eat with confidence even those who need it.
본 발명의 실시예에 의하면, 물에 불린 찹쌀 또는 멥쌀을 제분하여 분말 가루를 제조하는 단계; 상기 분말 가루에 결정질의 알룰로스, 시럽형태의 알룰로스, 전분, 밀가루, 소금 및 후코이딘을 혼합하는 단계; 상기 혼합하는 단계에서 제조된 혼합 재료에 막걸리를 첨가한 후 상기 혼합 재료를 반죽하는 단계; 상기 반죽하는 단계에서 제조된 혼합 재료를 발효시켜 상기 후코이딘을 저분자화시키는 단계; 및 발효된 상기 반죽 재료를 호화시키는 단계를 포함하되, 상기 시럽형태의 알룰로스는, 상기 결정질의 알룰로스 70~90중량부, 검(gum) 또는 펙틴(pectin) 0.05~1중량부, 소금 0.05~5중량부, 산도조절제 및 천연보존제를 포함하여 600~7000cP의 점도를 갖는 것을 특징으로 하는 알룰로스가 함유된 떡 제조 방법을 제공할 수 있다.According to an embodiment of the present invention, there is provided a method for producing a powdered wheat flour by milling glutinous rice or rice flour called water, Mixing the powdered powder with crystalline alulose, alulose in the form of syrup, starch, flour, salt and fucoidan; Adding makkolli to the mixed material produced in the mixing step and kneading the mixed material; Fermenting the mixed material produced in the step of kneading to low molecular weight the fucoidan; Wherein the syrupy alululose comprises 70 to 90 parts by weight of the crystalline alulose, 0.05 to 1 part by weight of gum or pectin, 0.05 to 1 part by weight of salt, 0.05 to 1 part by weight of pectin, To 5 parts by weight, an acidity adjusting agent, and a natural preservative, and having a viscosity of 600 to 7000 cP.
이상과 같은 구성을 가지는 본 발명은 풍미가 우수하여 소비자들의 기호도가 높으면서도 거의 제로 칼로리에 가깝고 급격한 혈당상승의 우려가 없는 알룰로스를 감미제로 사용하기 때문에 건강에 유익하다.The present invention having the above-described structure is beneficial for health because it uses alulose, which is excellent in flavor and high in preference of consumers, is close to zero calorie and does not cause rapid blood sugar increase.
특히, 칼로리가 낮아서 비만위험도가 낮으며, 급격한 혈당 상승의 우려가 없으므로 다이어트를 하는 이들이나 당뇨환자와 같이 혈당조절을 하여야 하는 이들도 부담없이 먹을 수 있다. In particular, low - calorie low risk of obesity, there is no fear of rapid rise in blood sugar, diabetics and those who need to control blood sugar, such as diabetics can be eaten freely.
이와 같이 본 발명은 설탕의 사용이 배제되기 때문에 "웰빙" 트렌드에 부합되는 건강식품으로서, 소비자들로 부터 호평을 받을 수 있으며, 높은 판매율이 기대된다.As described above, since the use of sugar is excluded, the present invention can be favorably received from consumers as a health food that meets the "well-being" trend, and a high sales rate is expected.
뿐만 아니라, 머랭을 사용하여 빵을 만드는 경우에는 머랭을 만들 때 달걀 흰자위에 알룰로스를 첨가하여 머랭을 만들면, 알룰로스에 의해 머랭을 좀 더 용이하고 효과적으로 만들 수 있는 장점이 있다. In addition, when making bread using meringue, it is advantageous to make meringue by alulose more easily and effectively by adding alululose to egg whites when making meringue.
또한, 알룰로스와 더불어 후코이단이 더 추가되면 후코이단의 약리작용에 의한 건강증진효과를 기대할 수 있는데, 특히, 발효과정을 거쳐서 제조되는 떡과 빵의 제조시에 후코이단을 추가로 첨가하면 발효과정에서 후코이단이 저분자화되어 후코이단의 체내흡수율이 높아지므로 후코이단에 의한 건강증진효과가 상승된다. In addition, when fucoidan is added in addition to alulose, the health-promoting effect of pharmacological action of fucoidan can be expected. Especially, when fucoidan is added in the production of rice cakes and bread produced through fermentation process, And the absorption of fucoidan in the body is increased, so that the effect of fucoidan on health is enhanced.
이하에서, 본 발명을 좀 더 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은 감미제로 알룰로스를 포함하는 떡과 빵에 관한 것이다.The present invention relates to rice cakes and breads containing aluloses as sweeteners.
"알룰로스"(또는 "D-알룰로스")는 화학식 1로 나타낸 구조의 단당류 당을 의미하며, "D-프시코스"라고도 공지되어 있고, D-과당의 C3 에피머이다. "Alulose" (or "D-alulose") refers to a monosaccharide sugar having the structure represented by formula (1), also known as "D-psicose" and is the C3 epimer of D-fructose.
알룰로스는 자연에서 매우 소량으로만 발생하기 때문에 "희귀 당(rare sugar)"으로 공지되어 있다. 알룰로스는 단맛은 자당(sucrose)의 약 70%이지만, 칼로리는 자당의 5%(약 0.2 kcal/g) 정도에 불과하다. 따라서, 알룰로스는 본질적으로 '제로 칼로리' 감미료인 것으로 간주될 수 있다.Aluloses are known as "rare sugars" because they occur only in very small amounts in nature. Alulous is about 70% sweetened by sucrose, but calories are only about 5% (about 0.2 kcal / g) of sucrose. Thus, aluloses can be considered essentially 'zero calorie' sweeteners.
또한, 알룰로스는 인슐린 저항성, 항산화제 강화 및 형성, 저혈당 조절 등과 같은 기능을 하며, 달걀 흰자위 단백질의 거품을 많이 나게 하는 성질과 마이야르 반응((Maillard reaction)을 통한 항산화 물질의 생성을 유도하는 기능도 가진다. In addition, aluloses have functions such as insulin resistance, antioxidant strengthening and formation, hypoglycemia regulation, and the like, which cause the foaming of the egg whites protein and the generation of antioxidants through the Maillard reaction Function.
본 발명에서는 바람직하게는 결정질 알룰로스와 시럽형태의 알룰로스를 함께 사용한다. 결정질 알룰로스만 단독으로 사용하는 경우 비해 결정질 알룰로스와 시럽형태의 알룰로스를 함께 사용하면 시럽형태의 알룰로스에 의해 떡이나 빵의 윤기가 향상되어 한층 더 먹음직스러운 떡과 빵을 제조할 수 있는 장점이 있다.In the present invention, crystalline alulose is preferably used together with alulose in the form of syrup. When crystalline alulose is used together with crystalline alululose and syrup type alulose, the syrupy alulose improves the glossiness of rice cake and bread to make more delicious rice cake and bread There are advantages.
참고로 시럽형태의 알룰로스는 결정질 알룰로스 70~90중량부, 검(gum) 또는 펙틴(pectin) 0.05~1중량부, 소금 0.05~5중량부 및 산도조절제, 천연보존제 등과 같은 기타 첨가제를 포함하여 이루어져서, 600~7000cP 정도의 점도를 갖는다. For reference, alulose in the form of syrup contains 70 to 90 parts by weight of crystalline alulose, 0.05 to 1 part by weight of gum or pectin, 0.05 to 5 parts by weight of salt and other additives such as acidity regulators, And has a viscosity of about 600 to 7000 cP.
이하에서 알룰로스를 사용하여 떡을 제조하는 방법에 대해 살펴본다.Hereinafter, a method for producing rice cakes using aluloses will be described.
1) 불린 찹쌀 또는 멥쌀을 제분하여 쌀가루를 만드는 단계1) Making rice flour by milling glutinous rice or rice
제조하고자 하는 떡의 종류에 따라 찹쌀이나 멥쌀을 물에 불려서 쌀가루를 만든다. Depending on the kind of rice cake to be manufactured, rice flour or glutinous rice is called water to make rice flour.
2) 쌀가루 41.46중량%,에 소금 0.88중량%, 알룰로스 시럽 15.08중량%,을 혼합하는 재료혼합단계 2) a material mixing step of mixing 41.46% by weight of rice flour, 0.88% by weight of salt and 15.08% by weight of alulose syrup
쌀가루에 단맛을 부여하기 위한 감미제로 알룰로스를 혼합하고, 떡의 간을 맞추기 위해 소금을 넣는다. 전술한 바와 같이, 알룰로스는 시럽형태의 것과 결정질 형태의 것을 모두 사용한다. Mix alululose as a sweetener to impart sweetness to the rice flour, and add salt to match the liver of the rice cake. As described above, aluloses use both syrup and crystalline forms.
바람직하게는 본 단계에서는 전분이 추가로 혼합된다. 전분은 떡이 쉽게 노화되어 굳는 것을 방지하는 것으로서, 바람직하게는 밀가루이 사용된다. 따라서 전분이 첨가되면 떡이 굳는 시간이 지연되어 떡이 상대적으로 더 장시간 말랑말랑한 찰긴 맛을 유지할 수 있다. 필요에 따라서는 전분과 더불어 밀가루를 더 추가할 수도 있다. 밀가루 역시 떡이 굳는 것을 방지하는 기능을 한다. Preferably, the starch is further blended in this step. Starch prevents aging and hardening of rice cakes, and wheat flour is preferably used. Therefore, when starch is added, the time for the rice cake to harden is delayed, so that the rice cake can maintain a relatively long-waxy taste. If necessary, flour may be added with starch. Flour also prevents the rice cake from hardening.
한편, 떡의 영양을 보충하고 식감이나 색상을 더 좋게 하기 위해 부재료를 더 추가할 수도 있다. 부재료로는 호두나 잣, 해바라기씨 등과 같은 견과류나 야채 등이 사용되는데, 떡의 종류에 따라 적절한 것들이 선택된다. On the other hand, additional ingredients may be added to supplement the nutrition of the rice cake and improve the texture and color. Nuts and vegetables such as walnuts, pine nuts, sunflower seeds and the like are used as the materials, and those suitable for the type of rice cakes are selected.
3) 상기 단계에서 혼합한 재료를 호화시키는 증숙단계3) In the above-mentioned step,
상기 단계에서 혼합한 재료를 찜기를 이용하여 쪄서 호화시킨다. 이러한 과정은 통상적인 증숙과정과 동일한 방법으로 이루어진다. The material mixed in the above step is steamed and steamed by using a steamer. This process is performed in the same manner as a conventional steaming process.
이와 같이 증숙한 떡은 떡의 종류에 따라 적당한 크기로 자르거나 또는 고물을 묻히는 추가 과정을 거쳐 완성된다. In this way, the cooked rice cake is finished according to the type of rice cake by cutting it to a proper size or by adding an additional product.
한편, 빵을 제조하는 경우에는 통상의 빵 제조방법과 동일하게 진행되되, 감미제로 알룰로스를 사용한다. 물론 빵 제조시에도 결정질 알룰로스와 시럽형태의 알룰로스를 모두 사용한다.On the other hand, in the case of producing bread, the same process as in the conventional bread preparation method is performed, and alululose is used as a sweetener. Of course, both crystalline alulous and syrupy alulous are used in bread production.
특히, 빵의 종류에 따라 달걀 흰자위로 머랭을 만들고, 이 머랭을 이용하여 빵반죽을 만들기도 하는데, 이와 같이 머랭을 만들어서 빵을 제조하는 경우에는 달걀 흰자위로 머랭을 만들 때 달걀 흰자위에 알룰로스를 첨가하여 머랭을 만든다. Especially, according to the type of bread, it makes meringue with egg whites and uses this meringue to make bread dough. In case of making meringue and making bread like this, when making meringue with egg whites, Add the meringue.
이는 전술한 바와 같이, 알룰로스가 달걀 흰자위 단백질의 거품을 많이 나게 하는 성질을 가지기 때문에 머랭을 만들 때 알룰로스를 첨가하면 머랭을 좀 더 손쉽게 효과적으로 만들 수 있기 때문이다. This is because, as described above, when alululose is added to make meringue, it is easier and more effective to make meringue because alulose has a property of bubbling egg whites protein.
이러한 알룰로스를 사용한 떡과 빵을 제조하는 구체적인 조성을 몇 가지 예시하면 다음과 같다. The following are some examples of the specific composition for producing rice cake and bread using such alululose.
실시예 1 : 쑥인절미 Example 1:
정제수 12.55중량%에 대하여, 찹쌀 41.46중량%, 전분 6.28중량%, 소금 0.88중량%, 유화제(에스텔) 0.63중량%, 밀가루 0.63중량%, 알룰로스 시럽 15.08중량%, 결정질 알룰로스 5.03중량%, 땅콩분태 6.28중량%, 해바라기씨 1.26중량%, 호박씨 1.26중량%, 호두분태 1.26중량%, 쑥가루 0.63중량%, 식용색소 그린RC 0.1중량%, 콩가루 6.67중량%The emulsion composition of the present invention contained 41.46 wt% of glutinous rice, 6.28 wt% of starch, 0.88 wt% of salt, 0.63 wt% of emulsifier (estel), 0.63 wt% of flour, 15.08 wt% of alulose syrup, 5.03 wt% , 6.26% by weight of sunflower seeds, 1.26% by weight of sunflower seeds, 1.26% by weight of pumpkin seeds, 1.26% by weight of walnuts, 0.63% by weight of mugwort powder, 0.1% by weight of food coloring green RC, 6.67%
실시예 2 : 호박인절미 Example 2:
정제수 12.52중량%에 대하여, 찹쌀 41.44중량%, 전분 6.28중량%, 소금 0.88중량%, 유화제(에스텔) 0.63중량%, 밀가루 0.63중량%, 알룰로스 시럽 15.07중량%, 결정질 알룰로스 5.03중량%, 땅콩분태 6.28중량%, 해바라기씨 1.26중량%, 호박씨 1.26중량%, 호두분태 1.26중량%, 치자황 0.13중량%, 핑크칼라 식용색소 0.03중량%, 호박가루 0.63중량%, 콩가루 6.67중량%The emulsion was prepared by mixing 41.44% by weight of glutinous rice, 6.28% by weight of starch, 0.88% by weight of salt, 0.63% by weight of emulsifier (estel), 0.63% by weight of wheat flour, 15.07% by weight of allyl syrup, 5.03% 6.28% by weight of sunflower seeds, 1.26% by weight of sunflower seeds, 1.26% by weight of pumpkin seeds, 1.26% by weight of walnuts, 0.13% by weight of ginger powder, 0.03% by weight of pink coloring pigments, 0.63% by weight of pumpkin powder, 6.67%
실시예 3 : 흑미인절미Example 3:
정제수 12.65중량%에 대하여, 찹쌀 29.13중량%, 전분 6.33중량%, 소금 0.89중량%, 유화제(에스텔) 0.63중량%, 밀가루 0.63중량%, 알룰로스 시럽 15.20중량%, 결정질 알룰로스 5.07중량%, 땅콩분태 6.33중량%, 해바라기씨 1.27중량%, 호박씨 1.27중량%, 호두분태 1.27중량%, 콩가루 6.67중량%, 흑미 12.66중량% The emulsifier (ester) 0.63 wt.%, Flour 0.63 wt.%, Alulose syrup 15.20 wt.%, Crystalline alululose 5.07 wt.%, Peanut 6.33% by weight of crumbs, 1.27% by weight of sunflower seeds, 1.27% by weight of pumpkin seeds, 1.27% by weight of walnuts, 6.67% by weight of flour, 12.66%
실시예 4 : 인절미 Example 4:
정제수 12.65중량%에 대하여, 찹쌀 41.79중량%, 전분 6.33중량%, 소금 0.89중량%, 유화제(에스텔) 0.63중량%, 밀가루 0.63중량%, 알룰로스 시럽 15.20중량%, 결정질 알룰로스 5.07중량%, 땅콩분태 6.33중량%, 해바라기씨 1.27중량%, 호박씨 1.27중량%, 호두분태 1.27중량%, 콩가루 6.67중량%The emulsion composition of the present invention comprises 41.79% by weight of glutinous rice, 6.33% by weight of starch, 0.89% by weight of salt, 0.63% by weight of emulsifier (estel), 0.63% by weight of wheat flour, 15.20% by weight of allyl syrup, 5.07% 6.33% by weight, 1.27% by weight of sunflower seeds, 1.27% by weight of pumpkin seeds, 1.27% by weight of walnuts, 6.67% by weight of soybean flour,
실시예 5 : 카스테라 Example 5:
계란 58중량%에 대하여, 결정질 알룰로스 17중량%, 중력분 18중량%, 유화제(에스텔) 4중량%, 전분 2중량%, 식용유 중량1%, 바닐라향 미량, 베이킹파우더 미량17% by weight of crystalline alulose, 18% by weight of gravitating agent, 4% by weight of emulsifier (estel), 2% by weight of starch, 1% by weight of cooking oil, a small amount of vanilla,
이상과 같이 감미제로 알룰로스가 사용된 떡과 빵은 종래 감미제로 자당(설탕)이 사용된 떡과 빵은 낮은 칼로리 특성을 가지며, 급격한 혈당상승의 우려가 없는 등 건강에 유익하다. As described above, rice cake and bread in which alululose is used as a sweetening agent are conventionally sweeteners, and rice cake and bread in which sucrose (sugar) is used have low calorie characteristics and there is no fear of rapid increase in blood sugar, which is beneficial to health.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
본 발명의 다른 실시예에서는, 감미제로 알룰로스와 더불어 스테비아분말 또는 스테이보사이드가 추가로 혼합된다.In another embodiment of the present invention, stevia powder or stevioside is additionally mixed with alulose as a sweetener.
스테비아(stevia)는 국화과의 여러해살이풀로서, 스테비아의 잎과 줄기에 함유된 스테비오사이드는 설탕의 200~300배 높은 단맛을 가지나, 칼로리는 설탕의 1% 정도 밖에 되지 않는다. 뿐만 아니라 스테비아는 항균 및 항암성, 항당뇨 그리고 항비만 및 혈당조절 등의 기능이 있으며, 피부노화방지효과가 있어서 피부미용에도 좋고, 간기능회복 및 간기능향상 효과가 있으며, 녹차에 비하여 20배 이상의 높은 항산화 활성효과가 있는 등 건강에 유익하다.Stevia is a perennial plant of Asteraceae. The stevioside contained in leaves and stems of Stevia has 200 to 300 times higher sweetness than sugar, but calories are only about 1% of sugar. Stevia has antimicrobial and anticancer properties, anti-diabetic activity, anti-obesity and blood sugar control. It has anti-aging effect and is good for skin beauty, has liver function recovery and liver function improvement, Which has a high antioxidant activity.
또한, 스테비오사이드(stevioside)는 전술한 바와 같은 스테이바에서 추출한 천연당이다, In addition, stevioside is a natural sugar extracted from stevia as described above,
알룰로스는 전술한 바와 같은 특장점을 가지기는 하나, 단맛이 설탕의 70%이기 때문에 종래 설탕이 사용된 떡과 빵과 동일한 단맛을 내기 위해서는 상대적으로 알룰로스를 많이 첨가하여야 한다. 이에 반해, 스테비아에 함유된 스테비오사이드는 단맛이 설탕의 200~300배이므로 소량으로도 강한 단맛을 낼 수 있는 장점이 있다.Alulous has the above-mentioned merits, but since it has a sweetness of 70% of the sugar, a relatively large amount of alululose should be added in order to produce the same sweetness as the rice cake and bread in which sugar is conventionally used. On the other hand, the stevioside contained in stevia has a sweetness of 200 to 300 times that of sugar, so that it can produce a strong sweet taste even in a small amount.
따라서 본 실시예에서는 감미제로 알룰로스를 사용하되, 스테비아 또는 스테비오사이드를 보충 감미제로 사용하여 알룰로스에 의해 부족한 단맛을 스테비아 또는 스테비오사이드가 보충한다. 바람직하게는 스테비오사이드를 사용하기 보다는 전술한 바와 같은 약리효과를 가지는 스테비아분말을 사용하는 것이 건강에 더욱 유익하다.Therefore, in this embodiment, alululose is used as a sweetening agent, and stevia or stevioside is supplemented with sweetness which is insufficient by alulose, using stevia or stevioside as a supplemental sweetening agent. It is more beneficial for health to use stevia powder, preferably having the pharmacological effect as described above, rather than using stevioside.
본 발명의 또 다른 실시예에서는 떡이나 빵의 기능성을 더 향상시키기 위해 후코이단이 더 추가된다. In another embodiment of the present invention, fucoidan is further added to further improve the functionality of the rice cake or bread.
후코이단(Fucoidan)은 갈조류에 들어 있는 끈적끈적한 점질 구조의 황산염화한 다당류로서, 후코스(fucose)라는 기본당과 황산기가 결합되어 있다. 후코이단은 콜레스테롤의 배설을 도와 혈중 콜레스테롤 수치를 낮추며, 혈관 질환을 예방하고 비만이 성인병으로 연결되는 것을 미리 방지하여 준다. Fucoidan is a sticky, viscous, sulfated polysaccharide contained in brown algae, and has a basic sugar and sulfate group, called fucose. Fucoidan helps cholesterol excretion, lowers blood cholesterol levels, prevents blood vessel disease, and prevents obesity from leading to adult disease.
또한, 후코이단이 혈액응고방지작용, 항종양작용, 위궤양 치료 촉진작용, 항균작용, 혈압상승억제작용, 간세포증식인자(HGF)생산유도, 혈당상승억제작용, 항알레르기작용, 항바이러스작용이 있고, 대부분의 암치료에도 탁월한 효과가 있다는 연구결과가 보고된 바도 있다. In addition, fucoidan has anticoagulant activity, antitumor action, gastric ulcer treatment stimulating action, antimicrobial action, blood pressure elevation inhibitory action, induction of hepatocyte growth factor (HGF) production induction, blood glucose elevation inhibition action, antiallergic action, Research has shown that most cancer treatments have an excellent effect.
본 실시예에서는 떡과 빵 제조시 이러한 후코이단을 첨가함으로써, 후코이단에 의한 건강증진효과를 꾀할 수 있다. In the present embodiment, when fucoidan is added in the preparation of rice cakes and bread, the health promoting effect by fucoidan can be achieved.
특히, 후코이단은 일반적으로 300kDa을 초과하는 분자량을 갖는 고분자인데, 이러한 고분자 상태의 후코이단은 대부분 체내에서 흡수되지 못하고 그대로 배설된다. 따라서 후코이단의 체내 흡수율을 높여서 후코이단에 의한 건강증진효과를 높이기 위해서는 후코이단을 저분자화시킬 필요가 있다.In particular, fucoidan is a polymer having a molecular weight of more than 300 kDa, and most of the polymeric fucoidan is not absorbed in the body but excreted as it is. Therefore, it is necessary to lower the molecular weight of fucoidan in order to increase the absorption rate of fucoidan in the body and increase the health promotion effect by fucoidan.
이러한 후코이단의 저분화방법으로 후코이단의 저분자화를 위한 분해방법으로는 산분해, 알칼리분해, 효소분해 등의 방법이 있는데, 본 실시예에서 발효과정을 거쳐서 제조되는 종류의 떡과 빵의 제조시에 후코이단을 첨가하면 떡과 빵의 제조과정에서 후코이단이 저분자화되는 효과를 얻을 수 있다. As such a method for decomposing fucoidan into low molecular weight, there are methods such as acid decomposition, alkali decomposition, enzymatic decomposition, etc. In the case of producing rice cakes and breads of the kind produced through fermentation in this embodiment, When fucoidan is added, the effect of low molecular weight fucoidan can be obtained in the process of producing bread and bread.
즉, 빵은 종류에 따라 빵 반죽시에 이스트를 넣어서 빵 반죽을 발효시키기도 하는데, 이러한 빵의 제조시에 후코이단을 첨가하면 빵반죽의 발효과정에서 후코이단이 저분자화되어 후코이단의 체내흡수율이 높아진다. 그리고 떡 중에서도 기정떡(증편) 종류는 막걸리로 반죽하여 발효시켜서 제조되는데, 이러한 증편의 제조시에 후코이단을 첨가하면 떡반죽의 발효과정에서 후코이단이 저분자화되어 후코이단의 체내흡수율이 높아진다. That is, depending on the type of bread, yeast may be added to the bread dough to ferment the bread dough. When fucoidan is added during the preparation of the bread, the fucoidan becomes low in the fermentation process of the bread dough and the absorption rate of fucoidan increases. Among the rice cakes, Gyuljeong cake is produced by kneading with Makgeolli and fermenting it. When fucoidan is added during the production of the yeast, the fucoidan becomes low in the fermentation process of the rice dough and the absorption of fucoidan is increased.
후코이단의 첨가량은 특별히 제한되지 않으며, 후코이단에 의해 떡과 빵의 전체적인 풍미가 저하되지 않는 범위에서 후코이단의 첨가량이 조절된다.The amount of fucoidan to be added is not particularly limited, and the amount of fucoidan to be added is controlled by fucoidan to such an extent that the overall flavor of bread and bread is not lowered.
Claims (2)
상기 분말 가루에 결정질의 알룰로스, 시럽형태의 알룰로스, 전분, 밀가루, 소금 및 후코이딘을 혼합하는 단계;
상기 혼합하는 단계에서 제조된 혼합 재료에 막걸리를 첨가한 후 상기 혼합 재료를 반죽하는 단계;
상기 반죽하는 단계에서 제조된 혼합 재료를 발효시켜 상기 후코이딘을 저분자화시키는 단계; 및
발효된 상기 반죽 재료를 호화시키는 단계를 포함하되,
상기 시럽형태의 알룰로스는, 상기 결정질의 알룰로스 70~90중량부, 검(gum) 또는 펙틴(pectin) 0.05~1중량부, 소금 0.05~5중량부, 산도조절제 및 천연보존제를 포함하여 600~7000cP의 점도를 갖는 것을 특징으로 하는
알룰로스가 함유된 떡 제조 방법.
Milling glutinous rice or rice, referred to as water, to prepare a powdered powder;
Mixing the powdered powder with crystalline alulose, alulose in the form of syrup, starch, flour, salt and fucoidan;
Adding makkolli to the mixed material produced in the mixing step and kneading the mixed material;
Fermenting the mixed material produced in the step of kneading to low molecular weight the fucoidan; And
Enriching the fermented dough material,
The syrup-like alulose preferably contains 70 to 90 parts by weight of the crystalline alulose, 0.05 to 1 part by weight of gum or pectin, 0.05 to 5 parts by weight of salt, 600 To 7000 cP. ≪ RTI ID = 0.0 >
A method for making rice cakes containing aluloses.
상기 알룰로스가 함유된 떡 제조 방법에 의해 쑥인절미 또는 호박인절미 또는 흑미인절미 또는 인절미를 제조하는 단계를 더 포함하고,
상기 쑥인절미는, 정제수 12.55중량%에 대하여, 찹쌀 41.46중량%, 전분 6.28중량%, 소금 0.88중량%, 유화제(에스텔) 0.63중량%, 밀가루 0.63중량%, 알룰로스 시럽 15.08중량%, 결정질 알룰로스 5.03중량%, 땅콩분태 6.28중량%, 해바라기씨 1.26중량%, 호박씨 1.26중량%, 호두분태 1.26중량%, 쑥가루 0.63중량%, 식용색소 그린RC 0.1중량%, 콩가루 6.67중량%를 포함하며,
상기 호박인절미는, 정제수 12.52중량%에 대하여, 찹쌀 41.44중량%, 전분 6.28중량%, 소금 0.88중량%, 유화제(에스텔) 0.63중량%, 밀가루 0.63중량%, 알룰로스 시럽 15.07중량%, 결정질 알룰로스 5.03중량%, 땅콩분태 6.28중량%, 해바라기씨 1.26중량%, 호박씨 1.26중량%, 호두분태 1.26중량%, 치자황 0.13중량%, 핑크칼라 식용색소 0.03중량%, 호박가루 0.63중량%, 콩가루 6.67중량%를 포함하고,
상기 흑미인절미는, 정제수 12.65중량%에 대하여, 찹쌀 29.13중량%, 전분 6.33중량%, 소금 0.89중량%, 유화제(에스텔) 0.63중량%, 밀가루 0.63중량%, 알룰로스 시럽 15.20중량%, 결정질 알룰로스 5.07중량%, 땅콩분태 6.33중량%, 해바라기씨 1.27중량%, 호박씨 1.27중량%, 호두분태 1.27중량%, 콩가루 6.67중량%, 흑미 12.66중량%를 포함하며,
상기 인절미는, 정제수 12.65중량%에 대하여, 찹쌀 41.79중량%, 전분 6.33중량%, 소금 0.89중량%, 유화제(에스텔) 0.63중량%, 밀가루 0.63중량%, 알룰로스 시럽 15.20중량%, 결정질 알룰로스 5.07중량%, 땅콩분태 6.33중량%, 해바라기씨 1.27중량%, 호박씨 1.27중량%, 호두분태 1.27중량%, 콩가루 6.67중량%를 포함하는
알룰로스가 함유된 떡 제조 방법.
The method according to claim 1,
Further comprising the step of producing mugwort rice or amber rice flour or black rice flour or rice flour according to the method for producing rice cakes containing aluloses,
The mugwort inflorescence contains 41.46% by weight of glutinous rice, 6.28% by weight of starch, 0.88% by weight of salt, 0.63% by weight of emulsifier (estel), 0.63% by weight of wheat flour, 15.08% by weight of alulose syrup, 5.03% by weight of peanuts, 6.28% by weight of peanuts, 1.26% by weight of sunflower seeds, 1.26% by weight of pumpkin seeds, 1.26% by weight of walnuts, 0.63% by weight of mugwort powder, 0.1% by weight of food coloring green RC,
The pumpkin syrup contains 41.44% by weight of glutinous rice, 6.28% by weight of starch, 0.88% by weight of salt, 0.63% by weight of emulsifier (estel), 0.63% by weight of wheat flour, 15.07% by weight of alulose syrup, 15.07% 5.03% by weight of peanuts, 6.28% by weight of peanuts, 1.26% by weight of sunflower seeds, 1.26% by weight of pumpkin seeds, 1.26% by weight of walnuts, 0.13% by weight of ginger powder, 0.03% by weight of pink coloring pigments, 0.63% by weight of pumpkin powder, % ≪ / RTI >
The black rice flour was prepared by mixing 29.13% by weight of glutinous rice, 6.33% by weight of starch, 0.89% by weight of salt, 0.63% by weight of emulsifier (estel), 0.63% by weight of wheat flour, 15.20% by weight of alulose syrup, 5.07% by weight of peanuts, 6.33% by weight of peanuts, 1.27% by weight of sunflower seeds, 1.27% by weight of pumpkin seeds, 1.27% by weight of walnuts, 6.67% by weight of soybean flour, 12.66% by weight of black rice,
The above infant formula contained 41.79% by weight of glutinous rice, 6.33% by weight of starch, 0.89% by weight of salt, 0.63% by weight of emulsifier (estel), 0.63% by weight of flour, 15.20% by weight of alulose syrup, 5.07% , 6.33% by weight of peanuts, 1.27% by weight of sunflower seeds, 1.27% by weight of pumpkin seeds, 1.27% by weight of walnuts and 6.67% by weight of soybean flour
A method for making rice cakes containing aluloses.
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| KR100760815B1 (en) * | 2006-11-01 | 2007-10-04 | 오경덕 | A fermentation process for small molecular fucoidan from brown seaweed |
| KR20090077072A (en) * | 2006-11-10 | 2009-07-14 | 마쓰다니가가꾸고오교가부시끼가이샤 | Sweetener containing d-psicose and foods and drinks obtained by using the same |
| KR100869423B1 (en) | 2008-03-04 | 2008-11-21 | 백석문화대학 산학협력단 | The manufacturing method of the functional walnut seolki rice cake without sugar |
| KR20120054974A (en) * | 2010-11-22 | 2012-05-31 | 정해정 | Functional rice-cake containing natural sugar and manufacturing method thereof |
| WO2015075473A1 (en) * | 2013-11-22 | 2015-05-28 | Tate & Lyle Ingredients Americas Llc | Food and beverage products comprising allulose (psicose) |
| KR20150066096A (en) * | 2013-12-06 | 2015-06-16 | 이상민 | Method for Preparing of Jeungpyun containing Coffeebean |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2023500271A (en) * | 2019-10-31 | 2023-01-05 | サムヤン コーポレイション | Rice cake containing allulose and method for producing the same |
| KR20210063901A (en) * | 2019-11-25 | 2021-06-02 | 씨제이제일제당 (주) | Composition for material extrusion 3D printer |
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| KR102108009B1 (en) | 2020-05-08 |
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