KR20230087062A - Saccharide composition and manufacturing method of bean paste using the same - Google Patents
Saccharide composition and manufacturing method of bean paste using the same Download PDFInfo
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- KR20230087062A KR20230087062A KR1020210175658A KR20210175658A KR20230087062A KR 20230087062 A KR20230087062 A KR 20230087062A KR 1020210175658 A KR1020210175658 A KR 1020210175658A KR 20210175658 A KR20210175658 A KR 20210175658A KR 20230087062 A KR20230087062 A KR 20230087062A
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- glucose
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims abstract description 61
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Images
Classifications
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- 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
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- A—HUMAN NECESSITIES
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- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명의 일 예는 당류 고형분 농도가 65~85 브릭스(Brix)인 액상의 당류 조성물로서, 당류 고형분 전체 중량을 기준으로 글루코스 1~8 중량%, 글루코스 단위 기반의 중합도가 2인 2당류(disaccharide) 10~30 중량%, 글루코스 단위 기반의 중합도가 3인 3당류(trisaccharide) 20~40 중량%, 글루코스 단위 기반의 중합도가 4인 4당류(tetrasaccharide) 8~22 중량%, 및 글루코스 단위 기반의 중합도가 5인 5당류(pentasaccharide) 7~20 중량% 및 글루코스 단위 기반의 중합도가 6 이상인 다당류 8~28 중량%를 포함하는 것을 특징으로 하는 앙금용 당류 조성물을 제공한다. 본 발명의 일 예에 따른 앙금용 당류 조성물을 사용하는 경우 앙금 제조 전체 공정을 단순화시킬 수 있고 열에 의한 갈변이 최소화되어 색상이 밝고 관능특성이 우수한 앙금을 제조할 수 있다.One example of the present invention is a liquid saccharide composition having a saccharide solid content concentration of 65 to 85 Brix, based on the total weight of the saccharide solid content, 1 to 8% by weight of glucose, disaccharide having a degree of polymerization of 2 based on glucose units ) 10 to 30% by weight, 20 to 40% by weight of a glucose unit-based trisaccharide having a polymerization degree of 3, 8 to 22% by weight of a glucose unit-based tetrasaccharide having a polymerization degree of 4, and a glucose unit-based A saccharide composition for bean curd comprising 7 to 20% by weight of a pentasaccharide having a degree of polymerization of 5 and 8 to 28% by weight of a glucose unit-based polysaccharide having a degree of polymerization of 6 or more is provided. In the case of using the saccharide composition for sediment according to one embodiment of the present invention, the entire process of manufacturing sediment can be simplified, and browning caused by heat is minimized, thereby producing sediment with a bright color and excellent sensory characteristics.
Description
본 발명은 떡이나 빵의 속에 넣는 재료인 앙금 제조 과정에서 사용되는 당류 조성물 등에 관한 것으로서, 더 상세하게는 열에 의한 갈변이 없고 앙금 제조 원료로 사용하는 경우 앙금의 색상 및 관능특성을 개선시킬 수 있는 당류 조성물과, 이를 이용하여 앙금을 제조하는 방법에 관한 것이다.The present invention relates to a saccharide composition used in the manufacturing process of sediment, which is a material for rice cakes or bread, and more particularly, to improve the color and sensory characteristics of sediment when it is not browned by heat and is used as a raw material for preparing sediment It relates to a saccharide composition and a method for preparing sediment using the same.
앙금은 떡이나 빵의 속에 넣는 재료로서, 구체적인 종류로 팥앙금, 백앙금, 녹두앙금 등이 있다. 팥앙금은 삶은 팥을 으깨어 물, 설탕, 물엿 따위를 넣고 졸인 것으로서 팥소라고도 한다. 백앙금은 강낭콩을 삶은 후 으깨어 물, 설탕, 물엿 따위를 넣고 졸인 것으로서, 백색을 띠며 빵이나 떡의 속에 넣어 맛을 내는 데에 사용된다. 녹두 앙금은 삶은 녹두를 으깨어 물, 설탕, 물엿 따위를 넣고 졸인 것이다.Red bean paste is a material that is put into rice cakes or bread, and specific types include red bean paste, white bean paste, and mung bean paste. Red bean paste is made by crushing boiled red beans and boiling them down with water, sugar, and starch syrup. It is also called red bean paste. White bean paste is boiled kidney beans and then mashed and boiled down with water, sugar, and starch syrup. It is white and is used to flavor bread or rice cakes. Mung bean sediment is made by crushing boiled mung beans and boiling them down with water, sugar, and starch syrup.
앙금을 대량으로 제조하는 방법은 일반적으로 1차 원료 계량 단계; 1차 계량된 원료를 95~100℃에서 100분 동안 교반 및 가열하여 1차 혼합물을 수득하는 단계; 액상 당류와 같은 2차 원료를 계량한 후 1차 계량 원료에 첨가하고 교반하여 2차 혼합물을 수득하는 단계; 2차 혼합물을 냉각 및 포장하는 단계로 구성된다. 앙금 제조와 관련된 선행기술을 살펴보면, 대한민국 등록특허공보 제10-2095993호에는 a) 팥을 물에 침지하여 상온에서 18 내지 30시간 동안 팥을 물에 불리는 제1단계(S100); b) 건조된 실한천을 물에 침지하여 상온에서 실한천을 물에 불리는 제2단계(S200); c) 상기 물에 불린 팥을 건져내어 가열용기에 넣고 불린 팥과 물을 1 : 1.5 내지 2의 비율로 혼합한 후 50 내지 70분동안 가열하여 팥을 1차 삶는 제3단계(S300); d) 상기 팥을 삶은 물을 걸러 삶은 팥과 물을 분리하는 제4단계(S400); e) 상기 분리된 삶은 팥과 40℃ 내지 80℃ 온도의 물을 혼합한 후, 가열하여 팥을 2차 삶은(S500) 다음, 팥을 삶은 물을 걸러 삶은 팥과 물을 분리한 후, 분리된 삶은 팥과 40℃ 내지 80℃ 온도의 물을 혼합하여 20 내지 40분 동안 가열하여 팥을 3차 삶은 다음, 백설탕, 흑설탕, 물엿 및 소금으로 구성된 첨가물을 첨가하여 팥 혼합물을 제조하는 제5단계(S500'); f) 상기 첨가물이 첨가된 팥 혼합물을 가열하는 제6단계(S600); g) 상기 가열된 팥 혼합물에 상기 불린 실한천을 혼합한 후, 5 내지 15분 동안 조려 팥앙금을 제조하는 제7단계(S700); 및 h) 상기 제조된 팥앙금을 20 내지 28시간 동안 상온에서 숙성시키는 숙성 단계; 를 포함하는 팥앙금 제조방법이 개시되어 있다. 또한, 대한민국 공개특허공보 제10-2021-0033255호에는 마빗트 시럽, 아라비아검, 당알코올과 물을 혼합하여 끓이는 1차 가공단계; 상기 혼합물에 삶은 팥, 삶아 으깨거나 깍둑설기한 고구마, 삶아 으깨거나 깍둑설기한 단호박 중 적어도 하나를 포함하는 주재료를 넣고 앙금상태가 될 때까지 저어주며 끓이는 2차 가공단계;를 포함하는 것을 특징으로 하는 앙금 제조방법이 개시되어 있다.A method for producing sediment in large quantities generally includes a first raw material weighing step; Obtaining a first mixture by stirring and heating the first weighed raw material at 95 to 100 ° C. for 100 minutes; After weighing a secondary raw material such as liquid saccharide, adding it to the first weighing raw material and stirring to obtain a secondary mixture; It consists of cooling and packaging the secondary mixture. Looking at the prior art related to sediment production, Korean Patent Registration No. 10-2095993 discloses a) a first step of immersing red beans in water at room temperature for 18 to 30 hours (S100); b) a second step (S200) of soaking the dried thread agar in water and soaking the thread agar in water at room temperature; c) a third step (S300) of taking out the soaked red beans, putting them in a heating container, mixing the soaked red beans and water in a ratio of 1:1.5 to 2, and heating them for 50 to 70 minutes (S300); d) a fourth step (S400) of separating the boiled red beans from the water by filtering the water in which the red beans are boiled; e) After mixing the separated boiled red beans and water at a temperature of 40 ° C to 80 ° C, the red beans are boiled a second time by heating (S500), and then the water in which the red beans are boiled is filtered to separate the boiled red beans and water, and then the red beans are separated A fifth step of preparing a red bean mixture by mixing boiled red beans and water at 40 ° C to 80 ° C, heating them for 20 to 40 minutes to boil the red beans a third time, and then adding additives consisting of white sugar, brown sugar, starch syrup and salt ( S500'); f) a sixth step (S600) of heating the adzuki bean mixture to which the additives are added; g) a seventh step (S700) of mixing the soaked string agar with the heated red bean mixture and then boiling it for 5 to 15 minutes to prepare red bean sediment; and h) aging the prepared red bean sediment at room temperature for 20 to 28 hours; A red bean sediment manufacturing method comprising a is disclosed. In addition, Korean Patent Publication No. 10-2021-0033255 discloses a first processing step of boiling by mixing mabit syrup, gum arabic, sugar alcohol and water; A secondary processing step of adding a main ingredient including at least one of boiled red beans, boiled and mashed or diced sweet potatoes, and boiled and mashed or diced sweet pumpkins to the mixture and stirring and boiling until it becomes a sediment state; characterized by comprising a A sediment manufacturing method is disclosed.
최근 웰빙 트렌드로 인해 앙금 제조시 설탕을 말토스 또는 이를 주성분으로 포함하는 액상 당류 등과 같은 다른 당류로 대체하고 있다. 그러나, 말토스 또는 이를 주성분으로 포함하는 액상 당류는 열에 의한 갈변으로 인해 앙금의 맛과 품질에 부정적인 영향을 준다. 또한, 종래의 앙금 제조방법은 원료를 2차례에 걸쳐 계량하는 등 전체 공정이 다소 복잡하다는 문제가 있다.Due to the recent well-being trend, sugar is being replaced with other sugars such as maltose or liquid sugars containing maltose as a main component. However, maltose or liquid saccharides containing maltose as a main component negatively affects the taste and quality of sediment due to heat-induced browning. In addition, the conventional sediment manufacturing method has a problem that the entire process is somewhat complicated, such as weighing the raw material twice.
본 발명은 종래의 기술적 배경하에서 도출된 것으로서, 본 발명의 목적은 열에 의한 갈변이 없고 앙금 제조 원료로 사용하는 경우 앙금의 색상 및 관능특성을 개선시킬 수 있는 당류 조성물을 제공하는데에 있다. 또한, 본 발명의 목적은 전체 공정이 단순하면서도 색상이 밝고 관능특성이 우수한 앙금을 제조할 수 있는 방법을 제공하는데에 있다.The present invention was derived under the conventional technical background, and an object of the present invention is to provide a saccharide composition capable of improving the color and sensory characteristics of sediment when used as a raw material for preparing sediment without browning by heat. In addition, an object of the present invention is to provide a method for producing sediment having a simple overall process and bright color and excellent sensory characteristics.
본 발명이 일 측면은 앙금 제조 원료로 사용되는 앙금용 당류 조성물에 관한 것이다.One aspect of the present invention relates to a saccharide composition for sediment used as a raw material for preparing sediment.
본 발명의 일 예는 상기 목적을 달성하기 위하여 당류 고형분 농도가 65~85 브릭스(Brix)인 액상의 당류 조성물로서, 당류 고형분 전체 중량을 기준으로 글루코스 1~8 중량%, 글루코스 단위 기반의 중합도가 2인 2당류(disaccharide) 10~30 중량%, 글루코스 단위 기반의 중합도가 3인 3당류(trisaccharide) 20~40 중량%, 글루코스 단위 기반의 중합도가 4인 4당류(tetrasaccharide) 8~22 중량%, 및 글루코스 단위 기반의 중합도가 5인 5당류(pentasaccharide) 7~20 중량% 및 글루코스 단위 기반의 중합도가 6 이상인 다당류 8~28 중량%를 포함하는 것을 특징으로 하는 앙금용 당류 조성물을 제공한다.One example of the present invention is a liquid saccharide composition having a saccharide solid content concentration of 65 to 85 Brix in order to achieve the above object, wherein the glucose unit-based polymerization degree is 1 to 8% by weight based on the total weight of the saccharide solid content 10 to 30% by weight of disaccharides of 2, 20 to 40% by weight of trisaccharides with a degree of polymerization of 3 based on glucose units, 8 to 22% by weight of tetrasaccharides with a degree of polymerization of 4 based on glucose units , and 7 to 20% by weight of a pentasaccharide having a degree of polymerization of 5 based on a glucose unit and 8 to 28% by weight of a polysaccharide having a degree of polymerization of 6 or more based on a glucose unit.
본 발명의 일 예에 따른 앙금용 당류 조성물은 앙금 제조시의 경제성 등을 고려할 때 당류 고형분 농도가 70~80 브릭스(Brix)인 것이 바람직하다.The saccharide composition for sedimentation according to one embodiment of the present invention preferably has a saccharide solid concentration of 70 to 80 Brix in consideration of economic feasibility at the time of preparing sediment.
또한, 본 발명의 일 예에 따른 앙금용 당류 조성물은 앙금의 열에 의한 갈변 억제 및 관능특성 개선 측면을 고려할 때 바람직하게는 당류 고형분 전체 중량을 기준으로 글루코스 1~6 중량%, 글루코스 단위 기반의 중합도가 2인 2당류(disaccharide) 15~25 중량%, 글루코스 단위 기반의 중합도가 3인 3당류(trisaccharide) 25~35 중량%, 글루코스 단위 기반의 중합도가 4인 4당류(tetrasaccharide) 10~20 중량%, 및 글루코스 단위 기반의 중합도가 5인 5당류(pentasaccharide) 9~18 중량%, 글루코스 단위 기반의 중합도가 6인 6당류(hexasaccharide) 6~14 중량% 및 글루코스 단위 기반의 중합도가 7 이상인 다당류 2~18 중량%를 포함하고, 더 바람직하게는 당류 고형분 전체 중량을 기준으로 글루코스 1.5~5.5 중량%, 글루코스 단위 기반의 중합도가 2인 2당류(disaccharide) 16~24 중량%, 글루코스 단위 기반의 중합도가 3인 3당류(trisaccharide) 26~34 중량%, 글루코스 단위 기반의 중합도가 4인 4당류(tetrasaccharide) 11~18 중량%, 및 글루코스 단위 기반의 중합도가 5인 5당류(pentasaccharide) 10~15 중량%, 글루코스 단위 기반의 중합도가 6인 6당류(hexasaccharide) 7~12 중량%, 글루코스 단위 기반의 중합도가 7인 7당류(heptaasaccharide) 2~6 중량%, 글루코스 단위 기반의 중합도가 8 이상인 다당류 8~14 중량%를 포함한다. 앙금용 당류 조성물의 열에 의한 갈변 억제 효과 및 앙금 관능특성 개선 효과를 고려할 때 상기 글루코스 단위 기반의 중합도가 2인 2당류는 말토스이고, 글루코스 단위 기반의 중합도가 3인 3당류는 말토트리오스이고, 글루코스 단위 기반의 중합도가 4인 4당류는 말토테트라오스이고, 글루코스 단위 기반의 중합도가 5인 5당류는 말토펜타오스이고, 글루코스 단위 기반의 중합도가 6인 6당류는 말토헥사오스이고, 글루코스 단위 기반의 중합도가 7인 7당류는 말토헵타오스인 것이 바람직하다. 또한, 본 발명의 일 예에 따른 앙금용 당류 조성물은 당류 성분으로 이소말토스 및 이소말토올리고당을 포함하지 않는 것이 바람직하다.In addition, the saccharide composition for sedimentation according to one embodiment of the present invention, when considering the aspect of inhibiting browning by heat of sediment and improving sensory characteristics, preferably contains 1 to 6% by weight of glucose based on the total weight of saccharide solids, degree of polymerization based on glucose units 15 to 25% by weight of a disaccharide of 2, 25 to 35% by weight of a trisaccharide having a degree of polymerization of 3 based on a glucose unit, 10 to 20% by weight of a tetrasaccharide having a degree of polymerization of 4 based on a glucose unit %, and 9 to 18% by weight of pentasaccharides with a degree of polymerization of 5 based on glucose units, 6 to 14% by weight of hexasaccharides with a degree of polymerization of 6 based on glucose units and polysaccharides with a degree of polymerization of 7 or more based on glucose units 2 to 18% by weight, more preferably 1.5 to 5.5% by weight of glucose based on the total weight of saccharide solids, 16 to 24% by weight of disaccharide having a degree of polymerization of 2 based on glucose units, based on glucose units 26 to 34% by weight of trisaccharides with a degree of polymerization of 3, 11 to 18% by weight of tetrasaccharides with a degree of polymerization of 4 based on glucose units, and 10 to 10% by weight of pentasaccharides with a degree of polymerization of 5 based on glucose units 15% by weight, 7 to 12% by weight of a hexasaccharide having a degree of polymerization of 6 based on a glucose unit, 2 to 6% by weight of a heptaasaccharide having a degree of polymerization of 7 based on a glucose unit, and having a degree of polymerization of 8 or more based on a glucose unit It contains 8-14% by weight of polysaccharides. Considering the browning inhibitory effect of the saccharide composition for sedimentation and the effect of improving sediment sensory characteristics, the disaccharide having a degree of polymerization of 2 based on glucose units is maltose, and the trisaccharide having a degree of polymerization of 3 based on glucose units is maltotriose , tetrasaccharide with a degree of polymerization of 4 based on glucose units is maltotetraose, pentasaccharide with a degree of polymerization of 5 based on glucose units is maltopentaose, hexasaccharide with a degree of polymerization of 6 based on glucose units is maltohexaose, and glucose It is preferred that the hepeptaose having a degree of polymerization on a unit basis of 7 is maltoheptaose. In addition, the saccharide composition for sedimentation according to one embodiment of the present invention preferably does not contain isomaltose and isomaltooligosaccharide as saccharide components.
본 발명의 일 측면은 전술한 앙금용 당류 조성물을 이용하여 앙금을 제조하는 방법에 관한 것이다.One aspect of the present invention relates to a method for preparing sediment using the saccharide composition for sediment described above.
본 발명의 일 예는 상기 목적을 달성하기 위하여 (a) 물앙금, 설탕, 전술한 앙금용 당류 조성물, 소금 및 정제수를 포함하는 원료를 용기에 첨가하고 90~100℃에서 60~150분 동안 교반하면서 가열처리하여 고형분 농도가 50~60 브릭스(Brix)인 혼합물을 수득하는 단계; (b) 상기 혼합물을 90~100℃에서 10~40분 동안 가열처리하여 살균하는 단계; 및 (c) 살균된 혼합물을 냉각하는 단계를 포함하는 앙금 제조방법을 제공한다.One example of the present invention in order to achieve the above object (a) water sediment, sugar, the above-mentioned sugar composition for sediment, adding raw materials including salt and purified water to a container and stirring at 90 ~ 100 ℃ for 60 ~ 150 minutes heat treatment while obtaining a mixture having a solid content concentration of 50 to 60 Brix; (b) sterilizing the mixture by heat treatment at 90 to 100° C. for 10 to 40 minutes; and (c) cooling the sterilized mixture.
본 발명의 일 예에 따른 앙금 제조방법에서 상기 물앙금은 콩과 식물의 열매를 삶아서 으깨거나 갈아서 만든 것으로서, 그 종류는 크게 제한되지 않으며, 예를 들어 팥 물앙금, 강낭콩 물앙금 또는 녹두 물앙금에서 선택될 수 있다.In the sediment manufacturing method according to an embodiment of the present invention, the sediment is made by boiling, crushing or grinding the fruits of legumes, and the type is not significantly limited. For example, red bean sediment, kidney bean sediment or mung bean sediment can be selected from
상기 (a) 단계에서 정제수를 제외한 원료의 첨가량은 100 중량부를 기준으로 바람직하게는 물앙금 50~70 중량부, 설탕 15~40 중량부, 앙금용 당류 조성물 2~15 중량부 및 소금 0.01~1 중량부이고 더 바람직하게는 물앙금 55~65 중량부, 설탕 27~37 중량부, 앙금용 당류 조성물 5~10 중량부 및 소금 0.1~0.5 중량부이다. 또한, 상기 (a) 단계에서 정제수의 첨가량은 물앙금, 설탕, 앙금용 당류 조성물 및 소금을 합한 100 중량부 대비 100~150 중량부인 것이 바람직하다. 또한, 상기 (a) 단계에서 물앙금의 고형분 농도는 35~50 브릭스(Brix)인 것이 바람직하고, 40~45 브릭스(Brix)인 것이 더 바람직하다. 또한, 상기 (a) 단계에서 가열처리 온도는 95~100℃인 것이 바람직하고 가열처리 시간은 80~120분인 것이 바람직하다. 또한, 상기 (a) 단계에서 가열처리 후 수득하는 혼합물의 고형분 농도는 52~58 브릭스(Brix)인 것이 바람직하다.In step (a), based on 100 parts by weight, the amount of raw materials added, excluding purified water, is preferably 50 to 70 parts by weight of water sediment, 15 to 40 parts by weight of sugar, 2 to 15 parts by weight of saccharide composition for sediment, and 0.01 to 1 part by weight of salt. parts by weight, and more preferably 55 to 65 parts by weight of water sediment, 27 to 37 parts by weight of sugar, 5 to 10 parts by weight of a saccharide composition for sediment, and 0.1 to 0.5 parts by weight of salt. In addition, the amount of purified water added in the step (a) is preferably 100 to 150 parts by weight based on 100 parts by weight of the combined water sediment, sugar, saccharide composition for sediment and salt. In addition, in the step (a), the solid content concentration of the sediment is preferably 35 to 50 Brix, more preferably 40 to 45 Brix. In addition, in the step (a), the heat treatment temperature is preferably 95 to 100 ° C, and the heat treatment time is preferably 80 to 120 minutes. In addition, the solid content concentration of the mixture obtained after heat treatment in step (a) is preferably 52 to 58 Brix.
상기 (b) 단계에서 살균을 위한 가열처리 온도는 92~98℃인 것이 바람직하고 가열처리 온도는 20~30분인 것이 바람직하다.In the step (b), the heat treatment temperature for sterilization is preferably 92 to 98 ° C, and the heat treatment temperature is preferably 20 to 30 minutes.
본 발명의 일 예에 따른 앙금용 당류 조성물을 사용하는 경우 앙금 제조 전체 공정을 단순화시킬 수 있고 열에 의한 갈변이 최소화되어 색상이 밝고 관능특성이 우수한 앙금을 제조할 수 있다.In the case of using the saccharide composition for sediment according to one embodiment of the present invention, the entire process of manufacturing sediment can be simplified, and browning caused by heat is minimized, thereby producing sediment with a bright color and excellent sensory characteristics.
도 1은 본 발명의 제조예 1 및 제조예 2에세 제조한 액상 당류를 소정의 조건에서 가열한 후 열에 의한 갈변 여부를 육안으로 관찰한 사진이다.1 is a photograph of visually observing browning by heat after heating liquid saccharides prepared in Preparation Examples 1 and 2 of the present invention under predetermined conditions.
이하, 본 발명을 실시예를 통하여 보다 구체적으로 설명한다. 다만 하기 실시예는 본 발명의 기술적 특징을 명확하게 예시하기 위한 것일 뿐, 본 발명의 보호범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, the following examples are only for clearly illustrating the technical features of the present invention, but do not limit the protection scope of the present invention.
1. 액상 당류의 제조1. Preparation of liquid saccharide
제조예 1.Preparation Example 1.
옥수수전분을 정제수에 현탁하여 전분 농도가 약 30%(w/w)인 전분 슬러리를 준비하였다. 이후, 전분 슬러리의 pH를 약 5.5로 조정하고, 여기에 내열성 알파-아밀라제(제품명 : Liquozyme supra 2.2X; 공급사 : Novozymes)를 전분 건조중량 대비 0.05%(w/w)의 양으로 첨가한 후 약 110℃에서 약 60분 동안 액화 반응을 진행하였다. 전분 액화액의 덱스트로스 당량(dextrose equivalent, DE) 값이 약 11에 도달하였을 때 액화 반응을 종료하고 전분 액화액의 온도를 약 60℃로 냉각하고, 전분 액화액의 pH를 약 4.9로 조정하고, 여기에 알파-아밀라제(제품명 : Fungamyl 800L; 공급사 : Novozymes) 및 풀루라나제(제품명 : Optimax L1000; 공급사 : Danisco US Inc.)를 각각 전분 건조중량 대비 0.005%(w/w) 및 0.3%(w/w)의 양으로 첨가한 후 약 48 hr 동안 당화 반응을 진행시켰다. 당화액에 활성탄을 당화액 고형분 중량 대비 1%(w/w)의 양으로 첨가하고 약 1 hr 동안 탈색 반응을 진행시켰다. 이후, 탈색된 당화액을 양이온교환수지 및 음이온교환수지가 순차적으로 연결된 이온교환수지 칼럼에 통과시켜 이온정제하였다. 이후, 이온정제된 당화액을 감압농축하여 고형분 농도가 약 75 브릭스(Brix)인 액상 당류를 제조하였다.Corn starch was suspended in purified water to prepare a starch slurry having a starch concentration of about 30% (w/w). Then, the pH of the starch slurry was adjusted to about 5.5, and heat-resistant alpha-amylase (product name: Liquozyme supra 2.2X; supplier: Novozymes) was added thereto in an amount of 0.05% (w/w) based on the dry weight of starch, followed by about The liquefaction reaction was performed at 110° C. for about 60 minutes. When the dextrose equivalent (DE) value of the starch liquefied solution reached about 11, the liquefaction reaction was terminated, the temperature of the starch liquefied solution was cooled to about 60 ° C, the pH of the starch liquefied solution was adjusted to about 4.9, , Here, alpha-amylase (product name: Fungamyl 800L; supplier: Novozymes) and pullulanase (product name: Optimax L1000; supplier: Danisco US Inc.) were added at 0.005% (w/w) and 0.3% (w/w) based on dry weight of starch, respectively. w/w), and then the saccharification reaction proceeded for about 48 hr. Activated carbon was added to the saccharification solution in an amount of 1% (w/w) based on the solid content of the saccharification solution, and a decolorization reaction was performed for about 1 hr. Thereafter, the decolorized saccharification solution was passed through an ion exchange resin column in which a cation exchange resin and an anion exchange resin were sequentially connected to perform ion purification. Thereafter, the ion-purified saccharification solution was concentrated under reduced pressure to prepare liquid saccharides having a solid concentration of about 75 Brix.
제조예 2.Preparation Example 2.
옥수수전분을 정제수에 현탁하여 전분 농도가 약 30%(w/w)인 전분 슬러리를 준비하였다. 이후, 전분 슬러리의 pH를 약 5.5로 조정하고, 여기에 내열성 알파-아밀라제(제품명 : Liquozyme supra 2.2X; 공급사 : Novozymes)를 전분 건조중량 대비 0.05%(w/w)의 양으로 첨가한 후 약 110℃에서 약 60분 동안 액화 반응을 진행하였다. 전분 액화액의 덱스트로스 당량(dextrose equivalent, DE) 값이 약 11에 도달하였을 때 액화 반응을 종료하고 전분 액화액의 온도를 약 60℃로 냉각하고, 전분 액화액의 pH를 약 5.2로 조정하고, 여기에 베타-아밀라제 및 풀루라나제(제품명 : Optimax L1000; 공급사 : Danisco US Inc.)를 각각 전분 건조중량 대비 0.05%(w/w) 및 0.13%(w/w)의 양으로 첨가한 후 약 30 hr 동안 1차 당화 반응을 진행시켰다. 1차 당화 반응이 완료된 후, 1차 당화액에 알파-아밀라제(제품명 : BAN 480; 공급사 : Novozymes)를 전분 건조중량 대비 0.01%(w/w)의 양으로 첨가한 후 약 3 hr 동안 2차 당화 반응을 진행시켰다. 2차 당화액에 활성탄을 당화액 고형분 중량 대비 1%(w/w)의 양으로 첨가하고 약 1 hr 동안 탈색 반응을 진행시켰다. 이후, 탈색된 2차 당화액을 양이온교환수지 및 음이온교환수지가 순차적으로 연결된 이온교환수지 칼럼에 통과시켜 이온정제하였다. 이후, 이온정제된 2차 당화액을 감압농축하여 고형분 농도가 약 75 브릭스(Brix)인 액상 당류를 제조하였다.Corn starch was suspended in purified water to prepare a starch slurry having a starch concentration of about 30% (w/w). Then, the pH of the starch slurry was adjusted to about 5.5, and heat-resistant alpha-amylase (product name: Liquozyme supra 2.2X; supplier: Novozymes) was added thereto in an amount of 0.05% (w/w) based on the dry weight of starch, followed by about The liquefaction reaction was performed at 110° C. for about 60 minutes. When the dextrose equivalent (DE) value of the starch liquefied solution reached about 11, the liquefaction reaction was terminated, the temperature of the starch liquefied solution was cooled to about 60 ° C, the pH of the starch liquefied solution was adjusted to about 5.2, , After adding beta-amylase and pullulanase (product name: Optimax L1000; supplier: Danisco US Inc.) in an amount of 0.05% (w/w) and 0.13% (w/w), respectively, based on the dry weight of starch. The primary saccharification reaction proceeded for about 30 hr. After the first saccharification reaction was completed, alpha-amylase (product name: BAN 480; supplier: Novozymes) was added to the first saccharification solution in an amount of 0.01% (w/w) based on dry weight of starch, and then the second saccharification was performed for about 3 hr. The saccharification reaction proceeded. Activated carbon was added to the secondary saccharification solution in an amount of 1% (w/w) based on the solid content of the saccharification solution, and a decolorization reaction was performed for about 1 hr. Thereafter, the decolorized secondary saccharification liquid was passed through an ion exchange resin column in which a cation exchange resin and an anion exchange resin were sequentially connected to perform ion purification. Thereafter, the ion-purified secondary saccharification solution was concentrated under reduced pressure to prepare liquid saccharides having a solid concentration of about 75 Brix.
2. 액상 당류의 당조성 및 물성 분석2. Sugar composition and physical property analysis of liquid saccharides
(1) 당조성(1) sugar composition
제조예 1 및 제조예 2에서 제조한 액상 당류를 고형분 농도가 약 2.5 브릭스가 되게 증류수로 희석하고 0.45㎛ 기공 크기의 필터로 여과하여 분석 시료를 제조하였다. 이후, 분석 시료를 고성능액체크로마토그래피(HPLC)로 분석하였고 보다 정밀한 분석을 위해 2가지 종류의 칼럼을 사용하였다. 하기 표 1에 HPX-42A 칼럼을 사용하여 제조예 1 및 제조예 2에서 제조한 액상 당류의 당조성을 분석한 결과를 요약하였고, 하기 표 2에 uBondapak Amino (NH2) 칼럼을 사용하여 제조예 1 및 제조예 2에서 제조한 액상 당류의 당조성을 분석한 결과를 요약하였다.The liquid saccharides prepared in Preparation Examples 1 and 2 were diluted with distilled water to a solid content concentration of about 2.5 Brix, and filtered through a filter having a pore size of 0.45 μm to prepare an analysis sample. Thereafter, the analysis sample was analyzed by high-performance liquid chromatography (HPLC), and two types of columns were used for more precise analysis. Table 1 summarizes the results of analyzing the sugar composition of the liquid saccharides prepared in Preparation Examples 1 and 2 using the HPX-42A column, and in Table 2 below, Preparation Examples 1 and 2 using the uBondapak Amino (NH2) column The results of analyzing the sugar composition of the liquid saccharides prepared in Preparation Example 2 are summarized.
* DP1 : 글루코스* DP1: glucose
* DP2 : 글루코스 단위 기반의 중합도가 2인 2당류(disaccharide)* DP2: disaccharide with a degree of polymerization of 2 based on glucose units
* DP3 : 글루코스 단위 기반의 중합도가 3인 3당류(trisaccharide)* DP3: trisaccharide with a degree of polymerization of 3 based on glucose units
* DP4 : 글루코스 단위 기반의 중합도가 4인 4당류(tetrasaccharide)* DP4: Tetrasaccharide with a degree of polymerization of 4 based on glucose units
* DP5 : 글루코스 단위 기반의 중합도가 5인 5당류(pentasaccharide)* DP5: A pentasaccharide with a degree of polymerization of 5 based on glucose units.
* DP6 : 글루코스 단위 기반의 중합도가 6인 6당류(hexasaccharide)* DP6: A hexasaccharide with a degree of polymerization of 6 based on glucose units.
* DP7 : 글루코스 단위 기반의 중합도가 7인 7당류(heptaasaccharide)* DP7: heptaasaccharide with a degree of polymerization of 7 based on glucose units
* DP8 : 글루코스 단위 기반의 중합도가 8인 8당류(octasaccharide)* DP8: octasaccharide with a degree of polymerization of 8 based on glucose units
* DP9 : 글루코스 단위 기반의 중합도가 9인 9당류(nonaasaccharide)* DP9: Nonaasaccharide with a degree of polymerization of 9 based on glucose units
* DP10+ : 글루코스 단위 기반의 중합도가 10 이상인 다당류* DP10+: Polysaccharides with a degree of polymerization of 10 or more based on glucose units
(2) 열에 의한 갈변 여부(2) Browning by heat
제조예 1 및 제조예 2에세 제조한 액상 당류의 고형분 농도를 70 브릭스(Brix)로 동일하게 조정한 다음 비이커에 70g씩 넣어 주었다. 이후, 액상 당류가 담겨진 비이커를 105℃에서 약 80 rpm의 속도로 교반하면서 160분 동안 가열한 후 색도를 육안으로 관찰하였다.The solid content concentration of the liquid saccharide prepared in Preparation Example 1 and Preparation Example 2 was adjusted to 70 Brix, and then 70 g each was put into a beaker. Thereafter, the beaker containing the liquid saccharide was heated at 105° C. for 160 minutes while stirring at a speed of about 80 rpm, and then the color was observed with the naked eye.
도 1은 본 발명의 제조예 1 및 제조예 2에세 제조한 액상 당류를 소정의 조건에서 가열한 후 열에 의한 갈변 여부를 육안으로 관찰한 사진이다. 도 1에서 보이는 바와 같이 제조예 1에서 제조한 액상 당류는 열에 의한 갈변이 일어나지 않았으나, 제조예 2에서 제조한 액상 당류는 열에 의해 갈변이 발생하였다.1 is a photograph of visually observing browning by heat after heating liquid saccharides prepared in Preparation Examples 1 and 2 of the present invention under predetermined conditions. As shown in FIG. 1, the liquid saccharide prepared in Preparation Example 1 did not brown due to heat, but the liquid saccharide prepared in Preparation Example 2 did brown due to heat.
(3) 장기간 저장 조건에서의 갈변 여부(3) Browning under long-term storage conditions
제조예 1에서 제조한 액상 당류의 고형분 농도를 증류수를 이용해 72 브릭스(Brix) 및 30 브릭스(Brix)로 조정하고, 상온(약 20℃) 및 50℃에서 30일 동안 보관한 후 착색도를 측정하였다. 그 결과, 72 브릭스(Brix) 및 30 브릭스(Brix)의 액상 당류 모두 상온 및 50℃에서 30일 동안 저장하여도 착색도는 변하지 않았다.The solid concentration of the liquid saccharide prepared in Preparation Example 1 was adjusted to 72 Brix and 30 Brix using distilled water, stored at room temperature (about 20 ° C) and 50 ° C for 30 days, and then the degree of coloring was measured. . As a result, both 72 Brix and 30 Brix liquid saccharides did not change in coloration even when stored at room temperature and 50° C. for 30 days.
3. 액상 당류를 이용한 팥앙금의 제조 및 물성 측정3. Preparation of red bean sediment using liquid saccharide and measurement of physical properties
(1) 팥앙금의 제조(1) Manufacture of red bean sediment
제조예 3.Preparation Example 3.
고형분 농도가 약 42 브릭스(Brix)인 팥 물앙금 60.9 중량부, 백설탕 32.1 중량부, 제조예 1에서 제조한 고형분 농도가 75 브릭스(Brix)인 액상 당류 6.8 중량부, 정제염 0.2 중량부 및 정제수 125 중량부를 혼합한 후 약 98℃에서 약 100분 동안 교반하여 혼합물의 고형분 농도를 약 55 브릭스(Brix)로 조정하였다. 이후, 혼합물을 95℃에서 25분 동안 처리하여 살균하고 약 5℃로 냉각하여 팥앙금을 제조하였다.60.9 parts by weight of red bean sediment having a solid content concentration of about 42 Brix, 32.1 parts by weight of white sugar, 6.8 parts by weight of liquid saccharide having a solid concentration of 75 Brix prepared in Preparation Example 1, 0.2 part by weight of refined salt, and 125 parts by weight of purified water After mixing parts by weight, the mixture was stirred at about 98° C. for about 100 minutes to adjust the solid content concentration of the mixture to about 55 Brix. Thereafter, the mixture was sterilized by treating at 95° C. for 25 minutes and cooled to about 5° C. to prepare red bean sediment.
제조예 4.Preparation Example 4.
액상 당류로 제조예 2에서 제조한 고형분 농도가 75 브릭스(Brix)인 액상 당류를 사용한 점을 제외하고는 제조예 3과 동일한 조건 및 동일한 방법으로 팥앙금을 제조하였다.Red bean sediment was prepared under the same conditions and in the same manner as in Preparation Example 3, except that the liquid saccharide having a solid concentration of 75 Brix prepared in Preparation Example 2 was used as the liquid saccharide.
(2) 팥앙금의 색상 측정(2) Color measurement of red bean sediment
색차계를 사용하여 제조예 3에서 제조한 팥앙금 및 제조예 4에서 제조한 팥앙금의 색상을 측정하였고, 하기 표 3에 그 결과를 정리하였다.The colors of the red bean sediment prepared in Preparation Example 3 and the red bean sediment prepared in Preparation Example 4 were measured using a color difference meter, and the results are summarized in Table 3 below.
* 색차 차이 설명 : 0~0.5(Trace, 미약), 0.5~1.5(Slight, 근소), 1.5~3.0(Noticeable, 눈에 띔), 3.0~6.0(Appreciable, 상당); 6.0~12.0(Much, 많음), 12.0 초과(Very much, 매우 많음)* Description of color difference: 0~0.5 (Trace), 0.5~1.5 (Slight), 1.5~3.0 (Noticeable), 3.0~6.0 (Appreciable); 6.0 to 12.0 (Much), greater than 12.0 (Very much)
상기 표 3에서 보이는 바와 같이 제조예 3의 팥앙금(제조예 1의 액상 당류를 사용함)과 제조예 4의 팥앙금(제조예 2의 액상 당류를 사용함) 간에는 1 이상의 색차 차이(△E*ab)가 났고, 제조예 2의 액상 당류를 사용하여 팥앙금을 제조한 제조한 4에서는 열에 의한 갈변이 발생하여 색이 더 탁하고 어두었다.As shown in Table 3, there is a difference in color difference (ΔE*ab) of 1 or more between the red bean sediment of Preparation Example 3 (using the liquid saccharide of Preparation Example 1) and the red bean sediment of Preparation Example 4 (using the liquid sugar of Preparation Example 2). In Manufacture 4, in which red bean sediment was prepared using the liquid saccharide of Preparation Example 2, browning occurred due to heat, and the color was more cloudy and dark.
4. 액상 당류를 이용항 백앙금의 제조 및 물성 측정4. Preparation of white bean paste using liquid saccharides and measurement of physical properties
(1) 백앙금의 제조(1) Manufacture of white bean paste
제조예 5.Preparation Example 5.
고형분 농도가 약 42 브릭스(Brix)인 강낭콩 물앙금 60.9 중량부, 백설탕 32.1 중량부, 제조예 1에서 제조한 고형분 농도가 75 브릭스(Brix)인 액상 당류 6.8 중량부, 정제염 0.2 중량부 및 정제수 125 중량부를 혼합한 후 약 98℃에서 약 100분 동안 교반하여 혼합물의 고형분 농도를 약 55 브릭스(Brix)로 조정하였다. 이후, 혼합물을 95℃에서 25분 동안 처리하여 살균하고 약 5℃로 냉각하여 백앙금을 제조하였다.60.9 parts by weight of kidney bean sediment having a solid concentration of about 42 Brix, 32.1 parts by weight of white sugar, 6.8 parts by weight of liquid saccharide having a solid concentration of 75 Brix prepared in Preparation Example 1, 0.2 part by weight of refined salt, and 125 parts by weight of purified water After mixing parts by weight, the mixture was stirred at about 98° C. for about 100 minutes to adjust the solid content concentration of the mixture to about 55 Brix. Thereafter, the mixture was sterilized by treating at 95° C. for 25 minutes and cooled to about 5° C. to prepare white sediment.
제조예 6.Preparation Example 6.
고형분 농도가 약 42 브릭스(Brix)인 강낭콩 물앙금 60.9 중량부, 백설탕 32.1 중량부, 정제염 0.2 중량부 및 정제수 125 중량부를 혼합한 후 약 98℃에서 약 100분 동안 교반하여 혼합물의 고형분 농도를 약 54 브릭스(Brix)로 조정하였다. 이후, 혼합물에 제조예 1에서 제조한 고형분 농도가 75 브릭스(Brix)인 액상 당류 6.8 중량부를 넣고 교반하여 잘 섞은 후 95℃에서 25분 동안 처리하여 살균하고 약 5℃로 냉각하여 백앙금을 제조하였다.After mixing 60.9 parts by weight of kidney bean sediment with a solid content concentration of about 42 Brix, 32.1 parts by weight of white sugar, 0.2 parts by weight of refined salt and 125 parts by weight of purified water, the mixture was stirred at about 98 ° C for about 100 minutes to reduce the solid concentration of the mixture to about Adjusted to 54 Brix. Thereafter, 6.8 parts by weight of liquid saccharide having a solid concentration of 75 Brix prepared in Preparation Example 1 was added to the mixture, stirred and mixed well, treated at 95 ° C. for 25 minutes to sterilize, and cooled to about 5 ° C. to prepare white sediment. .
제조예 7.Preparation Example 7.
고형분 농도가 약 42 브릭스(Brix)인 강낭콩 물앙금 60.9 중량부, 백설탕 32.1 중량부, 제조예 2에서 제조한 고형분 농도가 75 브릭스(Brix)인 액상 당류 6.8 중량부, 정제염 0.2 중량부 및 정제수 125 중량부를 혼합한 후 약 98℃에서 약 100분 동안 교반하여 혼합물의 고형분 농도를 약 55 브릭스(Brix)로 조정하였다. 이후, 혼합물을 95℃에서 25분 동안 처리하여 살균하고 약 5℃로 냉각하여 백앙금을 제조하였다.60.9 parts by weight of kidney bean sediment having a solid concentration of about 42 Brix, 32.1 parts by weight of white sugar, 6.8 parts by weight of liquid saccharide having a solid concentration of 75 Brix prepared in Preparation Example 2, 0.2 part by weight of refined salt, and 125 parts by weight of purified water After mixing parts by weight, the mixture was stirred at about 98° C. for about 100 minutes to adjust the solid content concentration of the mixture to about 55 Brix. Thereafter, the mixture was sterilized by treating at 95° C. for 25 minutes and cooled to about 5° C. to prepare white sediment.
(2) 백앙금의 색상 측정(2) Measurement of white sediment color
색차계를 사용하여 제조예 5 내지 제조예 7에서 제조한 백앙금의 색상을 측정하였고, 하기 표 4에 그 결과를 정리하였다.The color of white sediment prepared in Preparation Examples 5 to 7 was measured using a color difference meter, and the results are summarized in Table 4 below.
하기 표 4에서 보이는 바와 같이 제조예 7의 백앙금(제조예 2의 액상 당류를 사용함)이 가장 진하고 어두었다. 제조예 1의 액상 당류를 사용한 제조예 5 및 제조예 6의 백앙금은 제조예 7의 백앙금보다 밝았으나, 다른 원료를 먼저 투입하고 가열처리한 후 나중에 액상 당류를 투입하여 제조한 제조예 6의 백앙금은 제조예 5의 백앙금에 비해 갈변이 조금 발생하였다.As shown in Table 4 below, white bean paste of Preparation Example 7 (using the liquid saccharide of Preparation Example 2) was the thickest and darkest. The white bean paste of Preparation Example 6 using the liquid saccharide of Preparation Example 6 was brighter than the white bean paste of Preparation Example 7, but the white bean paste of Preparation Example 6 was prepared by adding other raw materials first, heat-treated, and then adding liquid sugar later. A little browning occurred compared to the white bean paste of Silver Production Example 5.
(3) 백앙금의 관능평가(3) Sensory evaluation of white bean paste
관능평가 전문 패널 20명을 대상으로 제조예 5, 제조예 6 및 제조예 7에서 제조한 백앙금에 대해 관능평가를 진행하였고, 그 결과를 하기 표 5에 요약하였다. 관능평가 항목은 단맛 강도, 식감, 광택, 이취 및 이미, 전체 기호도이고, 5점 척도를 기준으로 관능평가 결과를 정량화하였다.Sensory evaluation was conducted on the white bean paste prepared in Preparation Examples 5, 6, and 7 with 20 sensory evaluation panelists, and the results are summarized in Table 5 below. The sensory evaluation items were sweetness intensity, texture, gloss, off-flavor and taste, and overall acceptability, and the sensory evaluation results were quantified based on a 5-point scale.
* 단맛 강도 : 전혀 달지 않다(1점) - 매우 달다(5점)* Sweetness intensity: not sweet at all (1 point) - very sweet (5 points)
* 식감 : 식감이 전혀 부드럽지 않다(1점) - 식감이 매우 부드럽다(5점)* Texture: The texture is not smooth at all (1 point) - The texture is very soft (5 points)
* 광택 : 광택(윤기)이 매우 약하다(1점) - 광택(윤기)이 매우 강하다(5점)* Gloss: Gloss (gloss) is very weak (1 point) - Gloss (gloss) is very strong (5 points)
* 이미 및 이취 : 이미 및 이취가 매우 크다(1점) - 이미 및 이취가 전혀 없다(5점)* Taste and off-flavor: Taste and off-flavor is very large (1 point) - No taste and off-flavor (5 points)
* 전체 기호도 : 매우 좋지 않다(1점) - 매우 좋다(5점)* Overall acceptability: Not very good (1 point) - Very good (5 points)
하기 표 5에서 보이는 바와 같이 제조예 7에서 제조한 백앙금(제조예 2의 액상 당류를 사용함)은 단맛이 너무 강하고 이미 및 이취가 다소 발생하여 전체 기호도가 가장 낮은 것으로 나타났다. 반면, 제조예 5에서 제조한 백앙금(제조예 1의 액상 당류를 사용하고, 원료를 한번에 모두 혼합한 후 가열처리함)은 모든 관능특성이 가장 우수한 것으로 나타났다.As shown in Table 5 below, the white bean paste prepared in Preparation Example 7 (using the liquid saccharide of Preparation Example 2) had too strong sweetness and slightly off-flavors, so the overall preference was the lowest. On the other hand, the white bean paste prepared in Preparation Example 5 (using the liquid saccharide of Preparation Example 1, mixing all the raw materials at once and then heating them) was found to be the most excellent in all sensory characteristics.
이상에서와 같이 본 발명을 상기의 실시예를 통해 설명하였지만 본 발명이 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. 따라서, 본 발명의 보호범위는 본 발명에 첨부된 특허청구의 범위에 속하는 모든 실시 형태를 포함하는 것으로 해석되어야 한다.As described above, the present invention has been described through the above embodiments, but the present invention is not necessarily limited thereto, and various modifications are possible without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be construed to include all embodiments falling within the scope of the claims appended hereto.
Claims (8)
당류 고형분 전체 중량을 기준으로 글루코스 1~8 중량%, 글루코스 단위 기반의 중합도가 2인 2당류(disaccharide) 10~30 중량%, 글루코스 단위 기반의 중합도가 3인 3당류(trisaccharide) 20~40 중량%, 글루코스 단위 기반의 중합도가 4인 4당류(tetrasaccharide) 8~22 중량%, 및 글루코스 단위 기반의 중합도가 5인 5당류(pentasaccharide) 7~20 중량% 및 글루코스 단위 기반의 중합도가 6 이상인 다당류 8~28 중량%를 포함하는 것을 특징으로 하는 앙금용 당류 조성물.
A liquid saccharide composition having a saccharide solid concentration of 65 to 85 Brix,
1 to 8% by weight of glucose, 10 to 30% by weight of disaccharides with a degree of polymerization of 2 based on glucose units, 20 to 40% by weight of trisaccharides with a degree of polymerization of 3 based on glucose units based on the total weight of saccharide solids %, 8 to 22% by weight of tetrasaccharides having a degree of polymerization of 4 based on glucose units, and 7 to 20% by weight of pentasaccharides having a degree of polymerization of 5 based on glucose units and polysaccharides having a degree of polymerization of 6 or more based on glucose units A saccharide composition for sediment, characterized in that it comprises 8 to 28% by weight.
The method of claim 1, based on the total weight of the saccharide solids, glucose 1-6% by weight, glucose unit-based disaccharide degree of polymerization 2 15-25% by weight, glucose unit-based polymerization degree 3 trisaccharides ( trisaccharide) 25-35% by weight, glucose unit-based tetrasaccharide having a polymerization degree of 4 (tetrasaccharide) 10-20% by weight, and glucose unit-based pentasaccharide having a polymerization degree of 5 (pentasaccharide) 9-18% by weight, glucose unit-based A saccharide composition for sediment comprising 6 to 14% by weight of a hexasaccharide having a degree of polymerization of 6 and 2 to 18% by weight of a glucose unit-based polysaccharide having a degree of polymerization of 7 or more.
The method of claim 2, based on the total weight of the saccharide solids, glucose 1.5 to 5.5% by weight, glucose unit-based disaccharide with a degree of polymerization of 2 16 to 24% by weight, glucose unit-based trisaccharide with a polymerization degree of 3 ( trisaccharide) 26-34% by weight, glucose unit-based tetrasaccharide having a degree of polymerization of 4 (tetrasaccharide) 11-18% by weight, and glucose unit-based pentasaccharide having a polymerization degree of 5 (pentasaccharide) 10-15% by weight, glucose unit-based 7 to 12% by weight of hexasaccharides with a degree of polymerization of 6, 2 to 6% by weight of heptaasaccharides with a degree of polymerization of 7 based on glucose units, and 8 to 14% by weight of polysaccharides with a degree of polymerization of 8 or more based on glucose units. A saccharide composition for sediment comprising:
The method of claim 3, wherein the glucose unit-based disaccharide having a degree of polymerization of 2 is maltose, the glucose unit-based trisaccharide having a polymerization degree of 3 is maltotriose, and the glucose unit-based tetrasaccharide having a polymerization degree of 4 is maltose Tetraose, the pentasaccharide with a degree of polymerization of 5 based on glucose units is maltopentaose, the hexasaccharide with a degree of polymerization of 6 based on glucose units is maltohexaose, and the heptasaccharide with a degree of polymerization of 7 based on glucose units is maltoheptaose A saccharide composition for sediment, characterized in that the.
The saccharide composition for bean curd according to claim 3, wherein isomaltose and isomaltooligosaccharide are not included as saccharide components.
(b) 상기 혼합물을 90~100℃에서 10~40분 동안 가열처리하여 살균하는 단계; 및
(c) 살균된 혼합물을 냉각하는 단계를 포함하는 앙금 제조방법.
(a) Water sediment, sugar, raw materials including the saccharide composition for sediment of any one of claims 1 to 5, salt and purified water are added to a container and heated while stirring at 90 to 100 ° C. for 60 to 150 minutes to obtain a mixture having a solid content concentration of 50 to 60 Brix;
(b) sterilizing the mixture by heat treatment at 90 to 100° C. for 10 to 40 minutes; and
(c) a method for preparing sediment comprising the step of cooling the sterilized mixture.
The method of claim 6, wherein the sediment is selected from red bean sediment, kidney bean sediment or mung bean sediment.
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