KR20230087248A - Ready-to-eat sweet pumpkin powder containing high resistant starch and increased beta-carotene content and manufacturing method thereof - Google Patents
Ready-to-eat sweet pumpkin powder containing high resistant starch and increased beta-carotene content and manufacturing method thereof Download PDFInfo
- Publication number
- KR20230087248A KR20230087248A KR1020210176032A KR20210176032A KR20230087248A KR 20230087248 A KR20230087248 A KR 20230087248A KR 1020210176032 A KR1020210176032 A KR 1020210176032A KR 20210176032 A KR20210176032 A KR 20210176032A KR 20230087248 A KR20230087248 A KR 20230087248A
- Authority
- KR
- South Korea
- Prior art keywords
- sweet pumpkin
- pumpkin powder
- powder
- sweet
- muffins
- Prior art date
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 193
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 193
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 193
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 193
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 186
- 239000000843 powder Substances 0.000 title claims abstract description 118
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 title claims abstract description 39
- 235000013734 beta-carotene Nutrition 0.000 title claims abstract description 39
- 239000011648 beta-carotene Substances 0.000 title claims abstract description 39
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 title claims abstract description 39
- 229960002747 betacarotene Drugs 0.000 title claims abstract description 39
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 title claims abstract description 39
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 42
- 229920000294 Resistant starch Polymers 0.000 title abstract description 35
- 235000021254 resistant starch Nutrition 0.000 title abstract description 35
- 235000012459 muffins Nutrition 0.000 claims abstract description 61
- 235000012149 noodles Nutrition 0.000 claims abstract description 43
- 229920002472 Starch Polymers 0.000 claims description 39
- 235000019698 starch Nutrition 0.000 claims description 39
- 239000008107 starch Substances 0.000 claims description 39
- 235000013312 flour Nutrition 0.000 claims description 33
- 238000010438 heat treatment Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 235000013310 margarine Nutrition 0.000 claims description 7
- 239000003264 margarine Substances 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- 230000005484 gravity Effects 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 33
- 235000013305 food Nutrition 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 14
- 230000001953 sensory effect Effects 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000019629 palatability Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 235000021067 refined food Nutrition 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 230000036642 wellbeing Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 description 159
- 239000000796 flavoring agent Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 235000019621 digestibility Nutrition 0.000 description 4
- 238000000338 in vitro Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000015115 caffè latte Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000021060 food property Nutrition 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 102000001746 Pancreatic alpha-Amylases Human genes 0.000 description 1
- 108010029785 Pancreatic alpha-Amylases Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 239000011088 parchment paper Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000005201 scrubbing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/36—Vegetable material
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
- A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/211—Carotene, carotenoids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용(Ready to eat, RTE) 단호박 가루 및 그 제조방법에 관한 것이다. 보다 상세하게는, 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루의 제조방법, 상기 제조방법으로 제조된 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루, 상기 즉석섭취용 단호박 가루를 이용한 머핀의 제조방법 및 상기 즉석섭취용 단호박 가루를 이용한 국수의 제조방법에 관한 것이다.The present invention relates to ready-to-eat (RTE) sweet pumpkin powder containing high-resistance starch and having increased beta-carotene content and a manufacturing method thereof. More specifically, a method for producing sweet pumpkin powder for immediate consumption containing high-resistance starch and increased beta-carotene content, a sweet pumpkin powder for immediate intake containing high-resistance starch and increased beta-carotene content produced by the above manufacturing method, It relates to a method for manufacturing muffins using the sweet pumpkin powder for immediate consumption and a method for manufacturing noodles using the sweet pumpkin powder for instant consumption.
현대사회는 과거에 비해 굶주리는 인구의 비율이 줄어들고 오히려 섭취 과잉의 세대로 접어들면서 식품산업의 규모와 식품의 다양성이 함께 증대되고 있다. 이에 제품을 선택하고 구매하는 기준으로서 식품의 기호성이 소비자들에게 중요하게 인식되고 있다. 따라서 상업적으로 경쟁력이 있는 제품을 개발하기 위해서는 맛을 포함한 시각, 후각 등의 관능적 특성의 개발이 필요하다. 한편 식품섭취 과다는 식품산업의 발전을 도모하기도 하였지만 동시에 전세계적으로 비만 인구가 증가하는 결과를 초래하며 비만은 고혈압, 당뇨 등 다양한 질병의 원인이 되기 때문에 현대인들의 다이어트 식품에 대한 관심이 높아졌다. 그래서 현대인의 취향에 부합하는 다이어트식 기능성 식품이 식품산업측면에서 이슈로 자리 잡고 있으며 현재도 꾸준히 시중에 제품이 출시되고 있고 많은 연구개발이 진행되고 있는 추세이다.In modern society, the proportion of the population who are starving has decreased compared to the past, and rather, the scale of the food industry and the diversity of food are increasing as the generation of overeating is entering. Accordingly, the palatability of food is recognized as important by consumers as a criterion for selecting and purchasing products. Therefore, in order to develop commercially competitive products, it is necessary to develop sensory characteristics such as taste, vision, and smell. On the other hand, excessive food intake has promoted the development of the food industry, but at the same time, it results in an increase in the obese population worldwide, and since obesity causes various diseases such as high blood pressure and diabetes, modern people's interest in diet food has increased. Therefore, diet functional food that meets the tastes of modern people has become an issue in the food industry, and products are constantly being released on the market, and a lot of research and development is being conducted.
전분은 소장에서 모두 분해되는 것으로 여겨졌으나 소화되지 않는 부분이 존재하는 것이 발견되었고 이는 식이섬유와 같이 생리활성물질로서 작용하면서 해당 물질에 대한 관심이 높아졌다. 1990년 EUREASTA에서 이러한 물질을 저항전분(Resistant Starch, RS)이라고 명명하였으며, 저항전분은 아밀로스의 특별한 결합 구조에 의해 소화 효소에 의해 분해되지 않는 것이 밝혀졌다. 현재까지 많이 알려진 저항전분의 type은 크게 다섯가지로 나뉘어져 있는데, type 1은 효소와 만나기 어려워 분해가 되지 않는 전분, type 2는 감자, 바나나, 고아밀로스 옥수수전분과 같은 결정형을 가지는 생전분, type 3는 가열에 의해 호화된 전분이 노화되어 형성된 전분, type 4는 화학적 처리를 통해 형성된 가교결합에 의해 분해되지 않는 전분, type 5는 amylose-lipid complex 구조에 의해 효소 분해가 되지 않는 전분을 말한다. 소화가 되지 않기 때문에 섭취하여도 열량이 없으며, 대장에서 장내 미생물의 에너지원으로 사용되고 아세트산, 프로피온산, 부티르산 등의 단쇄지방산을 생성하여 대장의 pH를 낮출 뿐만 아니라 분변량 증대, 혈당 증가 억제 등의 다양한 생리적 효과를 나타내기 때문에 비만 환자에게 저열량 전분 소재로써 도움이 되며 당뇨 환자에게도 혈당 조절 식품 소재로 사용이 가능하다.Starch was considered to be all decomposed in the small intestine, but it was found that there was an undigested part, which acted as a physiologically active substance such as dietary fiber, and interest in the substance increased. In 1990, EUREASTA named this material as Resistant Starch (RS), and it was found that resistant starch is not decomposed by digestive enzymes due to the special bonding structure of amylose. The types of resistant starch known so far are largely divided into five types. Type 1 is starch that is difficult to meet with enzymes and is not decomposed, type 2 is raw starch with crystalline forms such as potato, banana, and high amylose corn starch, and type 3 Type 4 refers to starch formed by aging of starch gelatinized by heating, type 4 refers to starch that is not decomposed due to crosslinking formed through chemical treatment, and type 5 refers to starch that is not enzymatically degraded due to the amylose-lipid complex structure. Since it is indigestible, it does not contain calories even when ingested. It is used as an energy source for microorganisms in the intestine in the large intestine and generates short-chain fatty acids such as acetic acid, propionic acid, and butyric acid, which not only lowers the pH of the large intestine, but also has various physiological effects such as increasing the amount of feces and suppressing the increase in blood sugar. Because of its effectiveness, it is helpful as a low-calorie starch material for obese patients and can be used as a food material for diabetic patients to control blood sugar.
단호박은 서양계 호박의 한 품종으로 90년대 후반부터 우리나라의 고랭지대에서도 흔히 생산되고 있다. 1.5kg 내외의 작은 크기이며 진한 녹색의 껍질 속에 진황색의 두껍고 치밀한 과육을 함유한다. 동양의 재래 호박인 늙은 호박보다 당도가 높고 비타민류와 베타카로틴의 함량이 높아 건강식으로서 소비자들의 이목을 끌고 있고, 저항전분이 다량 함유되어 있어 다이어트 기능성 식품 원료로서도 활용하기 적합하다. 보통 가정에서는 단호박을 찌거나 튀겨 그대로 먹기도 하고 조림, 죽, 국, 찌개 등에 넣어 조리하기도 하며, 상업적으로는 라떼나 차, 떡, 빵 등에 소량 첨가되어 제조되고 있다. Sweet pumpkin is a variety of Western pumpkin and has been commonly produced in the highlands of Korea since the late 1990s. It is small in size, around 1.5 kg, and contains dark yellow, thick and dense pulp in a dark green peel. It has a higher sugar content than old pumpkin, a traditional oriental pumpkin, and has a high content of vitamins and beta-carotene. Usually, at home, sweet pumpkin is steamed or fried and eaten as it is, or cooked in boiled, porridge, soup, stew, etc., and commercially, it is manufactured by adding small amounts to lattes, tea, rice cakes, and bread.
그러나 단호박 생과는 풋내 등의 이취·이미가 강하기 때문에 생과 자체를 식품에 활용하기 어렵고 생과로서의 저장기간 또한 짧기 때문에 단호박을 식품에 첨가하거나 보관하기 위해서는 익혀서 호화시켜야 한다. 이 때 가공 과정에서 단호박의 기능성이 달라질 수 있기 때문에 그 기능성을 최대한 유지하여 가공하는 방법에 대한 기술적 연구가 필요하다. However, raw sweet pumpkin has a strong off-flavor and taste, such as a fresh smell, so it is difficult to use the raw fruit itself for food, and the storage period as a raw fruit is short. At this time, since the functionality of sweet pumpkin may change during the processing process, technical research on how to process it while maintaining its functionality as much as possible is necessary.
따라서, 본 발명에서는 단호박에 함유된 저항전분이 비만 예방, 혈당 조절 등의 생리활성기능을 유지하도록 고 저항전분을 함유하고 베타카로틴 함량이 증대된 단호박 가루의 가공 방법을 고안하였다. 이렇게 제조된 단호박 가루는 다양한 식품에 첨가되어 활용될 수 있고 이는 제품의 빛깔을 아름답게 할 뿐만 아니라 맛, 향을 더욱 다채롭게 하며 제품의 기호성과 관능성을 높여줄 수 있으므로, 본 발명은 단호박 이용의 확대에 기여할 것으로 기대된다.Therefore, in the present invention, a method for processing sweet pumpkin powder containing high-resistance starch and increased beta-carotene content was devised so that the resistant starch contained in sweet pumpkin maintains physiologically active functions such as obesity prevention and blood sugar control. The sweet pumpkin powder prepared in this way can be added and used in various foods, which not only makes the color of the product beautiful, but also makes the taste and aroma more colorful and enhances the palatability and sensory properties of the product, so the present invention expands the use of sweet pumpkin. is expected to contribute to
본 발명자들은 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용(Ready to eat, RTE) 단호박 가루의 제조방법을 개발하기 위해 예의 연구 노력하였다. 그 결과, 고 저항전분을 함유하고 베타카로틴 함량이 증대된 RTE 단호박 가루를 제조할 수 있음을 확인하였고, 또한, RTE 단호박 가루를 활용하면 단호박 생과의 이취·이미가 저감된 기호성 및 관능성이 우수한 머핀 또는 국수를 성공적으로 제조할 수 있음을 확인하여 본 발명을 완성하였다.The present inventors have made intensive research efforts to develop a method for producing ready-to-eat (RTE) sweet pumpkin powder containing high-resistance starch and having increased beta-carotene content. As a result, it was confirmed that RTE sweet pumpkin powder containing high-resistance starch and increased beta-carotene content could be manufactured, and also, when RTE sweet pumpkin powder was used, it had excellent palatability and sensory quality with reduced off-flavor and taste of fresh sweet pumpkin. The present invention was completed by confirming that muffins or noodles could be successfully prepared.
따라서, 본 발명의 목적은 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루의 제조방법을 제공하는 것에 있다. Accordingly, an object of the present invention is to provide a method for producing sweet pumpkin powder for immediate consumption containing high-resistance starch and having an increased beta-carotene content.
본 발명의 다른 목적은 상기 제조방법에 따라 제조된 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루를 제공하는 것에 있다. Another object of the present invention is to provide a sweet pumpkin powder for immediate consumption containing high-resistance starch prepared according to the above manufacturing method and having an increased beta-carotene content.
본 발명의 또 다른 목적은 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루를 이용한 머핀의 제조방법을 제공하는 것에 있다.Another object of the present invention is to provide a method for producing muffins using sweet pumpkin powder for immediate consumption containing high-resistance starch and having increased beta-carotene content.
본 발명의 또 다른 목적은 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루를 이용한 국수의 제조방법을 제공하는 것에 있다.Another object of the present invention is to provide a method for producing noodles using sweet pumpkin powder for immediate consumption containing high-resistance starch and having an increased beta-carotene content.
본 발명의 다른 목적 및 기술적 특징은 이하의 발명의 상세한 설명, 청구의 범위 및 도면에 의해 보다 구체적으로 제시된다.Other objects and technical features of the present invention are presented more specifically by the following detailed description, claims and drawings.
상기 목적을 달성하기 위해, 본 발명의 일 양태에 따르면, 다음의 단계를 포함하는 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루의 제조방법을 제공한다:In order to achieve the above object, according to one aspect of the present invention, there is provided a method for producing sweet pumpkin powder for immediate consumption containing high-resistance starch and having increased beta-carotene content, comprising the following steps:
(a) 단호박을 수세하는 단계;(a) washing the sweet pumpkin with water;
(b) 상기 단계 (a)에서 수세한 단호박을 절단하는 단계;(b) cutting the sweet pumpkin washed in step (a);
(c) 상기 단계 (b)에서 절단한 단호박의 껍질은 제거하지 않고 꼭지와 씨앗을 제거하는 단계;(c) removing the stem and seeds without removing the skin of the sweet pumpkin cut in step (b);
(d) 상기 단계 (c)에서 꼭지와 씨앗을 제거한 단호박을 오븐에서 열처리하는 단계;(d) heat-treating the sweet pumpkin from which the stem and seeds are removed in step (c) in an oven;
(e) 상기 단계 (d)에서 열처리한 단호박을 냉장보관하는 단계;(e) refrigerating the sweet pumpkin heat-treated in step (d);
(f) 상기 단계 (e)에서 냉장보관한 단호박을 잘게 다지는 단계;(f) finely chopping the sweet pumpkin refrigerated in step (e);
(g) 상기 단계 (f)에서 잘게 다진 단호박을 상온에서 풍건처리하는 단계;(g) air-drying the finely chopped sweet pumpkin in step (f) at room temperature;
(h) 상기 단계 (g)에서 풍건처리된 단호박을 오븐에서 건조하는 단계;(h) drying the air-dried sweet pumpkin in an oven;
(i) 상기 단계 (h)에서 건조된 단호박을 상온에서 식히는 단계; 및(i) cooling the sweet pumpkin dried in step (h) at room temperature; and
(j) 상기 단계 (i)에서 식힌 단호박을 분쇄하여 100mesh 또는 270mesh 체로 걸러 단호박 가루를 제조하는 단계.(j) preparing sweet pumpkin powder by pulverizing the sweet pumpkin cooled in step (i) and sifting through a 100mesh or 270mesh sieve.
본 발명의 일 구현예에 따르면, 상기 단계 (d)에서, 오븐에서 열처리는 140~200℃에서 20~60분간 실시할 수 있다. According to one embodiment of the present invention, in step (d), heat treatment in an oven may be performed at 140 to 200 ° C. for 20 to 60 minutes.
상기와 같은 단호박 가루의 제조방법에 의해 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용(Ready to eat, RTE) 단호박 가루를 제조할 수 있고 또한, 단호박 생과의 이취·이미가 저감되어 다양한 가공식품에 추가 가공없이 사용할 수 있다.By the method for producing sweet pumpkin powder as described above, ready to eat (RTE) sweet pumpkin powder containing high-resistance starch and increased beta-carotene content can be produced, and the off-flavor and taste of sweet pumpkin raw fruit are reduced. It can be used in various processed foods without additional processing.
본 발명의 다른 양태에 따르면, 상기 제조방법에 따라 제조된 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루를 제공한다.According to another aspect of the present invention, there is provided a sweet pumpkin powder for immediate consumption containing high-resistance starch prepared according to the above manufacturing method and having an increased beta-carotene content.
본 발명의 또 다른 양태에 따르면, 다음의 단계를 포함하는 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루를 이용한 머핀의 제조방법을 제공한다:According to another aspect of the present invention, there is provided a method for producing muffins using sweet pumpkin powder for immediate consumption containing high-resistance starch and having increased beta-carotene content, comprising the following steps:
(a′) 재료를 계량하여 준비하는 단계;(a′) measuring and preparing materials;
(b′) 마가린을 녹여 크림화하는 단계;(b′) melting and creaming margarine;
(c′) 상기 단계 (b′)에서 크림화된 마가린에 소금, 설탕을 넣고 입자가 녹을 정도로 혼합하는 단계;(c′) adding salt and sugar to the creamed margarine in step (b′) and mixing until the particles dissolve;
(d′) 상기 단계 (c′)에서 제조한 혼합물에 전란과 계란 노른자를 넣고 혼합하는 단계;(d′) adding whole eggs and egg yolks to the mixture prepared in step (c′) and mixing;
(e′) 제3항의 단호박 가루, 박력분, 찹쌀가루 및 베이킹파우더를 포함하는 가루류를 상기 단계 (d′)에서 제조한 혼합물에 넣고 혼합하는 단계;(e') adding the powders containing the sweet pumpkin powder, soft flour, glutinous rice flour and baking powder of claim 3 to the mixture prepared in step (d') and mixing;
(f′) 상기 단계 (e′)에서 제조한 혼합물에 우유를 첨가하여 반죽하는 단계; 및(f') kneading by adding milk to the mixture prepared in step (e'); and
(g′) 상기 단계 (f′)의 반죽을 머핀으로 성형하고 오븐에서 굽는 단계.(g') molding the dough of step (f') into muffins and baking them in an oven.
본 발명의 또 다른 양태에 따르면, 다음의 단계를 포함하는 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루를 이용한 국수의 제조방법을 제공한다:According to another aspect of the present invention, there is provided a method for producing noodles using sweet pumpkin powder for immediate consumption containing high-resistance starch and having increased beta-carotene content, comprising the following steps:
(a″) 제3항의 단호박 가루, 중력분, 소금 및 물을 혼합하여 반죽하는 단계;(a″) mixing and kneading the sweet pumpkin powder of claim 3, gravity flour, salt and water;
(b″) 상기 단계 (a″)의 반죽을 실온에서 숙성시키는 단계; 및 (b″) aging the dough of step (a″) at room temperature; and
(c″) 상기 단계 (b″)에서 숙성시킨 반죽을 국수면으로 성형하는 단계.(c″) shaping the dough aged in step (b″) into noodles.
본 발명의 특징 및 이점을 요약하면 다음과 같다:The features and advantages of the present invention are summarized as follows:
(i) 본 발명은 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루의 제조방법, 상기 제조방법으로 제조된 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루, 상기 즉석섭취용 단호박 가루를 이용한 머핀의 제조방법 및 상기 즉석섭취용 단호박 가루를 이용한 국수의 제조방법을 제공한다.(i) The present invention is a method for producing sweet pumpkin powder for immediate consumption containing high-resistance starch and increased beta-carotene content, and a sweet pumpkin powder for immediate intake containing high-resistance starch and increased beta-carotene content prepared by the above method Provides a method for producing muffins using the sweet pumpkin powder for immediate consumption and a method for producing noodles using the sweet pumpkin powder for instant consumption.
(ii) 본 발명의 단호박 가루 제조과정 중 오븐에서의 열처리(oven baking) 과정과 냉장보관 과정에 의해 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용(Ready to eat, RTE) 단호박 가루를 제조할 수 있음을 확인하였다.(ii) Ready-to-eat (RTE) sweet pumpkin powder containing high-resistance starch and having increased beta-carotene content by oven baking and refrigeration storage during the manufacturing process of sweet pumpkin powder of the present invention It was confirmed that it could be produced.
(iii) 또한, 본 발명의 RTE 단호박 가루를 활용하면 저항전분의 함량이 유지되고 단호박 생과의 이취·이미가 저감된 기호성 및 관능성이 우수한 머핀 또는 국수를 성공적으로 제조할 수 있음을 확인함으로서, 혈당 조절 식품을 포함해서 다양한 웰빙 건강 가공식품에 추가 가공없이 유용하게 활용될 수 있다.(iii) In addition, by utilizing the RTE sweet pumpkin powder of the present invention, it is confirmed that the content of resistant starch is maintained and muffins or noodles with excellent palatability and sensory properties with reduced off-flavor and taste of fresh sweet pumpkin can be successfully manufactured, It can be usefully used without additional processing in various well-being health processed foods, including blood sugar control foods.
도 1은 본 발명의 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루의 제조방법을 설명하는 공정 흐름도이다.
도 2는 본 발명의 다양한 열처리 방법을 사용하여 제조된 단호박 가루를 나타낸 것이다(Control 단호박 가루; OB (oven baking) 단호박 가루; MW (microwaving) 단호박 가루; 및 ST (steaming) 단호박 가루).
도 3은 본 발명의 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루를 활용하여 제조된 머핀의 단면을 분석한 결과이다.
도 4는 본 발명의 고 저항전분을 함유하고 베타카로틴 함량이 증대된 즉석섭취용 단호박 가루의 첨가 비율에 따른 국수의 사진이다.1 is a process flow chart illustrating a method for producing sweet pumpkin powder for immediate consumption containing high-resistance starch and increased beta-carotene content of the present invention.
2 shows sweet pumpkin flour prepared using various heat treatment methods of the present invention (Control sweet pumpkin flour; OB (oven baking) sweet pumpkin flour; MW (microwaving) sweet pumpkin flour; and ST (steaming) sweet pumpkin flour).
Figure 3 is a result of analyzing the cross section of a muffin prepared using the sweet pumpkin powder for immediate consumption containing the high-resistance starch of the present invention and having an increased beta-carotene content.
Figure 4 is a photograph of noodles according to the addition ratio of sweet pumpkin powder for immediate consumption containing the high-resistance starch of the present invention and having increased beta-carotene content.
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 “％“는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량) %, 고체/액체는 (중량/부피) %, 그리고 액체/액체는 (부피/부피) %이다.Throughout this specification, “%” used to indicate the concentration of a particular substance is solid/solid (weight/weight) %, solid/liquid (weight/volume) %, and liquid/liquid is (volume/volume) %.
실시예 1: 다양한 열처리 방법을 사용하여 단호박 가루 제조Example 1: Preparation of sweet pumpkin powder using various heat treatment methods
본 발명에서 사용된 '단호박’은 해남군농업기술센터에서 ‘캔디’ 품종을 지원받아 사용하였다.The 'sweet pumpkin' used in the present invention was used by receiving the 'Candy' variety from the Haenam-gun Agricultural Technology Center.
본 발명자들은 저항전분 함량을 가장 많이 유지하고 베타카로틴 함량이 향상되는 최적의 RTE 단호박 가루 제조방법을 개발하기 위해 열처리 방법을 달리하여 서로 다른 제조방법에 의해 RTE 단호박 가루를 제조하였다. 이 때, 섬유질과 베타카로틴 등의 함량을 최대한으로 하기 위하여 단호박의 껍질까지 모두 포함하여 제조하였다.The present inventors prepared RTE sweet pumpkin powder by different manufacturing methods by changing the heat treatment method in order to develop an optimal RTE sweet pumpkin powder manufacturing method that maintains the most resistant starch content and improves beta-carotene content. At this time, in order to maximize the content of fiber and beta-carotene, it was prepared including all of the skins of sweet pumpkins.
(1) OB(Oven Baking) 단호박 가루(HNSP02) 제조방법 (1) OB (Oven Baking) sweet pumpkin powder (HNSP02) manufacturing method
(a) 베이킹소다를 이용해 단호박 외피와 꼭지 부분을 문지르며 수세하는 단계;(a) scrubbing and washing the sweet pumpkin skin and stem with baking soda;
(b) 상기 단계 (a)에서 수세한 단호박을 1/2로 절단하는 단계;(b) cutting the sweet pumpkin washed in step (a) into 1/2;
(c) 상기 단계 (b)에서 절단한 단호박의 껍질은 제거하지 않고 꼭지와 씨앗을 제거하는 단계;(c) removing the stem and seeds without removing the skin of the sweet pumpkin cut in step (b);
(d) 상기 단계 (c)에서 꼭지와 씨앗을 제거한 단호박을 상단 180℃, 하단 160℃의 오븐에서 40분간 열처리하는 단계;(d) heat-treating the sweet pumpkin from which the stem and seeds were removed in step (c) in an oven at 180 ° C for the top and 160 ° C for the bottom for 40 minutes;
(e) 상기 단계 (d)에서 열처리한 단호박을 4℃ 냉장온도에서 1일간 보관하는 단계;(e) storing the sweet pumpkin heat-treated in step (d) at a refrigeration temperature of 4 ° C. for 1 day;
(f) 상기 단계 (e)에서 냉장보관한 단호박을 잘게 다지는 단계;(f) finely chopping the sweet pumpkin refrigerated in step (e);
(g) 상기 단계 (f)에서 잘게 다진 단호박을 상온에서 3일간 풍건처리하는 단계;(g) air-drying the finely chopped sweet pumpkin in step (f) at room temperature for 3 days;
(h) 상기 단계 (g)에서 풍건처리된 단호박을 40℃ 컨벡션 오븐(oven)에서 1일간 건조하는 단계;(h) drying the air-dried sweet pumpkin in step (g) in a convection oven at 40° C. for one day;
(i) 상기 단계 (h)에서 건조된 단호박을 상온에서 식히는 단계; 및(i) cooling the sweet pumpkin dried in step (h) at room temperature; and
(j) 상기 단계 (i)에서 식힌 단호박을 분쇄하여 100mesh 또는 270mesh 체로 걸러 단호박 가루를 제조하는 단계.(j) preparing sweet pumpkin powder by pulverizing the sweet pumpkin cooled in step (i) and sifting through a 100mesh or 270mesh sieve.
이때, 상기 단계 (a)는 섬유질과 베타카로틴 등의 함량을 최대한으로 하기 위하여 단호박의 껍질까지 모두 사용하기 위한 철저한 수세 과정이다. At this time, the step (a) is a thorough water washing process for using all of the skins of the sweet pumpkin in order to maximize the content of fiber and beta-carotene.
상기 단계 (d)는 단호박의 호화를 위한 열처리 과정이다. The step (d) is a heat treatment process for luxury of sweet pumpkin.
상기 단계 (e)는 ‘발명의 배경이 되는 기술’에서 설명한 type 3 저항전분의 함량을 높이기 위한 노화 과정이며, 호화된 전분은 냉장의 온도에서 노화를 쉽게 일으킨다. Step (e) is an aging process for increasing the content of type 3 resistant starch described in 'Technology behind the invention', and gelatinized starch easily causes aging at the temperature of refrigeration.
상기 단계 (f)는 상기 단계 (g)에서의 풍건처리과정의 효율성을 높이기 위하여 단호박의 표면적을 높이는 과정이다. The step (f) is a process of increasing the surface area of the sweet pumpkin to increase the efficiency of the air-drying process in the step (g).
상기 단계 (g)는 반드시 공기의 순환을 충분히 일으킬 수 있는 조건에서 이루어져야 하며 본 발명자들은 선풍기를 이용하였다. The step (g) must be performed under conditions that can sufficiently circulate air, and the present inventors used an electric fan.
상기 단계 (h)는 더욱 완전한 건조를 위한 과정이며, 상기 단계 (g)의 건조가 충분히 이루어지지 않은 상태에서 상기 단계 (h)를 진행할 경우 단호박 내에 잔존하는 수분에 의해 필요치 않은 미생물을 자라게 할 수 있다. 또한, 이 단계의 건조과정은 상기 단계 (j)의 분쇄가 더욱 잘 이뤄질 수 있도록 돕는다.The step (h) is a process for more complete drying, and when the step (h) is performed in a state in which the drying of the step (g) is not sufficiently performed, unnecessary microorganisms can grow due to the moisture remaining in the sweet pumpkin. there is. In addition, the drying process of this step helps to achieve better pulverization in step (j).
상기 단계 (i)는 컨벡션 오븐의 온도와 실내 온도의 차이로 인해 순간적으로 공기의 수증기가 액화하여 표면에 수분을 만들어낼 수 있으므로, 이를 방지하기 위해 온도를 일정하게 맞추어 주기 위한 과정이다.The step (i) is a process for adjusting the temperature to a constant level in order to prevent water vapor in the air from liquefying instantaneously to create moisture on the surface due to a difference between the temperature of the convection oven and the room temperature.
상기 단계 (j)에서 mesh size는 사용될 식품의 특성에 맞게 선택하며, 예시로 본 발명의 실시예에서 소개하는 단호박 머핀과 단호박 국수의 제조에서는 100mesh 가루가 사용되었고 270mesh 가루는 단호박 라떼와 같은 음료 제조에 적합하다.In the step (j), the mesh size is selected according to the characteristics of the food to be used. For example, in the manufacture of sweet pumpkin muffins and sweet pumpkin noodles introduced in the embodiment of the present invention, 100 mesh powder was used, and 270 mesh powder was used to produce beverages such as sweet pumpkin latte. suitable for
본 발명의 고 저항전분을 함유하고 베타카로틴 함량이 증대된 RTE 단호박 가루의 바람직한 제조공정은 도 1에 도시하였다.A preferable manufacturing process of the RTE sweet pumpkin powder containing the high resistance starch of the present invention and having an increased beta-carotene content is shown in FIG.
(2) Control 단호박 가루(HNSP01) 제조 방법 (2) Control sweet pumpkin powder (HNSP01) manufacturing method
상기 단계 (d)에 해당하는 단호박의 호화를 위한 열처리하는 단계와 상기 단계 (e)에 해당하는 노화를 통해 저항전분의 함량을 증가시키는 냉장보관하는 단계를 수행하지 않는 것을 제외하고는 상기 OB(Oven Baking) 단호박 가루(HNSP02) 제조방법과 동일한 방법으로 단호박 가루를 제조하였다.Except for not carrying out the step of heat treatment for gelatinization of sweet pumpkin corresponding to step (d) and the step of refrigerating to increase the content of resistant starch through aging corresponding to step (e), the OB ( Oven Baking) Sweet pumpkin powder was prepared in the same way as the manufacturing method of sweet pumpkin powder (HNSP02).
(3) MW(Microwaving) 단호박 가루(HNSP03) 제조 방법(3) MW (Microwaving) sweet pumpkin powder (HNSP03) manufacturing method
상기 단계 (d)에 해당하는 단호박의 호화를 위한 열처리하는 단계에서, 오븐에서 열처리하는 방법 대신에 '단호박을 신문지로 감싼 후 전자레인지에서 8분간 열처리하는 방법'이 적용된 것을 제외하고는 상기 OB(Oven Baking) 단호박 가루(HNSP02) 제조방법과 동일한 방법으로 단호박 가루를 제조하였다.In the step of heat treatment for luxury of sweet pumpkin corresponding to step (d), the OB ( Oven Baking) Sweet pumpkin powder was prepared in the same way as the manufacturing method of sweet pumpkin powder (HNSP02).
(4) ST(Steaming) 단호박 가루(HNSP04) 제조 방법(4) ST (Steaming) sweet pumpkin powder (HNSP04) manufacturing method
상기 단계 (d)에 해당하는 단호박의 호화를 위한 열처리하는 단계에서, 오븐에서 열처리하는 방법 대신에 '끓는 물에서 찜기로 20분간 열처리하는 방법'이 적용된 것을 제외하고는 상기 OB(Oven Baking) 단호박 가루(HNSP02) 제조방법과 동일한 방법으로 단호박 가루를 제조하였다.In the heat treatment step for gelatinization of the sweet pumpkin corresponding to step (d), the OB (Oven Baking) sweet pumpkin Sweet pumpkin powder was prepared in the same way as the powder (HNSP02) manufacturing method.
상기 실시예 1에서 기술된, 단호박의 호화를 위한 열처리 방법을 다르게 적용한 단호박 가루의 제조방법을 통해 제조된 단호박 가루의 예시 이미지는 도 2에 도시하였다.An example image of sweet pumpkin powder prepared through a method for producing sweet pumpkin powder by differently applying the heat treatment method for luxury of sweet pumpkin described in Example 1 is shown in FIG.
실험예 1: RTE 단호박 가루의 저항전분 함량 분석Experimental Example 1: Analysis of Resistant Starch Content of RTE Sweet Pumpkin Powder
상기 실시예 1에서, 단호박의 호화를 위한 열처리 방법을 다르게 적용한 단호박 가루의 제조방법으로 제조한, Control(HNSP01), OB(HNSP02), MW(HNSP03) 및 ST(HNSP04)에 대하여 in vitro 소화율 실험을 진행하여 각 시료의 저항전분 함량을 분석하였으며, 그 방법은 다음의 두 가지 공정으로 나뉜다.In Example 1, in vitro digestibility experiment for Control (HNSP01), OB (HNSP02), MW (HNSP03) and ST (HNSP04) prepared by a method for producing sweet pumpkin powder using a different heat treatment method for gelatinization of sweet pumpkin to analyze the resistant starch content of each sample, and the method is divided into the following two processes.
[제 1공정: Enzyme solution 제조][Step 1: Enzyme solution manufacturing]
(a) 판크레아틱 알파-아밀레이스(Pancreatic α-amylase plus amyloglucosidase, Sigma P7545)를 증류수에 녹여 20분간 교반한다.(a) Pancreatic α-amylase plus amyloglucosidase (Sigma P7545) was dissolved in distilled water and stirred for 20 minutes.
(b) 상기 단계 (a)의 용액을 4℃, 1500 g의 조건에서 10분간 원심분리한 후 상등액을 취한다.(b) After centrifuging the solution of step (a) at 4° C. and 1500 g for 10 minutes, the supernatant is taken.
(c) 아밀로글루코시데이스(Amyloglucosidase, Sigma A9913 or AMG 300L, activity 300AGU/ml)를 증류수와 혼합한 것을 상기 단계 (b)의 ‘상등액’과 혼합한다.(c) A mixture of Amyloglucosidase (Sigma A9913 or AMG 300L, activity 300AGU/ml) with distilled water is mixed with the ‘supernatant’ of step (b) above.
(d) 인버테이스(Invertase from baker’s yeast(S. cerevisiae), Sigma I4504, ≥300 Units/mg solid)를 증류수와 혼합한 것을 상기 단계 (c)의 혼합액와 혼합한다.(d) Invertase from baker's yeast (S. cerevisiae), Sigma I4504, ≥300 Units/mg solid) was mixed with distilled water and mixed with the mixed solution in step (c).
[제 2공정: in vitro digestibility 측정][Step 2: In vitro digestibility measurement]
(a) 실시예 1에서 제조한 Control(HNSP01), OB(HNSP02), MW(HNSP03) 및 ST(HNSP04) 시료를 실험용 튜브에 각각 100 mg씩 취한다.(a) Samples of Control (HNSP01), OB (HNSP02), MW (HNSP03), and ST (HNSP04) prepared in Example 1 were taken in an experimental tube, each in an amount of 100 mg.
(b) 상기 단계 (a)의 튜브에 소듐아세테이트 용액(Sodium Acetate solution, 0.5 M, pH 5.2) 4 ml를 넣고 잘 혼합한다.(b) Add 4 ml of sodium acetate solution (0.5 M, pH 5.2) to the tube of step (a) and mix well.
(c) 상기 단계 (b)의 튜브를 37℃의 항온진탕배양기(Shaking incubator)에 5분정도 두어 용액의 온도가 37℃로 되도록 조정한다.(c) Place the tube of step (b) in a shaking incubator at 37°C for about 5 minutes to adjust the temperature of the solution to 37°C.
(d) 상기 단계 (c)의 튜브에 제 1공정에서 제조한 Enzyme solution을 1 ml 넣고 혼합한 후, 튜브를 즉시 200 stroke/min, 37℃의 항온진탕배양기에 꽂아 둔다. 튜브는 마지막 샘플 채취가 끝날 때까지 배양기에 둔다.(d) After adding 1 ml of the Enzyme solution prepared in step 1 to the tube of step (c) and mixing, the tube is immediately inserted into a constant temperature shaking incubator at 200 stroke/min and 37°C. The tubes are left in the incubator until the last sample is taken.
(e) Enzyme solution 첨가한 시간을 기준으로 0분, 20분, 60분, 120분 경과 시 용액을 0.2 ml 채취하여 80% 에탄올 2 ml에 넣고 반응을 중지시킨다.(e) After 0 minutes, 20 minutes, 60 minutes, and 120 minutes from the time when the enzyme solution was added, 0.2 ml of the solution was collected and added to 2 ml of 80% ethanol to stop the reaction.
(f) 상기 단계 (e)의 튜브에 증류수 6 ml를 넣어 희석한다.(f) Dilute by adding 6 ml of distilled water to the tube of step (e).
(g) 상기 단계 (f)의 튜브에서 0.2 ml를 채취하여 증류수 1.4 ml가 들어있는 튜브에 옮기고, 이를 2000 rpm에서 10분간 원심분리한다.(g) 0.2 ml was taken from the tube of step (f), transferred to a tube containing 1.4 ml of distilled water, and centrifuged at 2000 rpm for 10 minutes.
(h) 상기 단계 (g)의 원심분리한 튜브에서 상등액을 0.2 ml 채취하여 0.4 ml의 GOPOD(Glucose oxidase-peroxidase reagent)와 혼합한다.(h) 0.2 ml of the supernatant was collected from the centrifuged tube in step (g) and mixed with 0.4 ml of GOPOD (Glucose oxidase-peroxidase reagent).
(i) 상기 단계 (h)의 혼합액을 200 stroke/min, 37℃의 항온진탕배양기에서 30분간 반응시킨다.(i) The mixed solution of step (h) was reacted for 30 minutes in a constant temperature shaking incubator at 200 stroke/min and 37°C.
(j) 반응이 끝난 혼합액에 0.4 ml의 12 N 황산(Sulfuric acid, H2SO4)을 넣고 큐벳에 옮겨 540 nm에서 흡광도를 측정한다.(j) Add 0.4 ml of 12 N sulfuric acid (H 2 SO 4 ) to the reaction mixture, transfer it to a cuvette, and measure the absorbance at 540 nm.
[제 3공정: 계산식을 통한 RDS, SDS, RS함량 분석][Step 3: RDS, SDS, RS content analysis through calculation formula]
상기 제 2공정에서 얻은 흡광도 값을 통해 Rapidly digestible starch (RDS), Slowly digestible starch (SDS) 및 Resistant starch (RS)를 아래의 식에 따라 계산하였다. Rapidly digestible starch (RDS), Slowly digestible starch (SDS), and Resistant starch (RS) were calculated according to the following formula through the absorbance value obtained in the second process.
(a) RDS: enzyme solution을 첨가하고 20분이 경과한 시점에 측정된 glucose 함량이다.(a) RDS: glucose content measured 20 minutes after adding enzyme solution.
(b) SDS: enzyme solution을 첨가하고 120분이 경과한 시점에 측정된 glucose 함량이다.(b) SDS: glucose content measured at 120 minutes after enzyme solution was added.
(c) RS: 100(%)에서 RDS와 SDS값을 뺀 값이다. (=저항전분)(c) RS: value obtained by subtracting RDS and SDS values from 100 (%). (= resistant starch)
이때, 시료의 수분함량 값과 540 nm에서의 standard curve 값이 필요하며, 본 발명에는 상압가열건조법을 사용하여 수분함량을 측정하였다. 상기 제 2공정에서 기재한 대로 실험을 진행한 경우 희석배수는 1640이다.At this time, the water content value of the sample and the standard curve value at 540 nm are required, and in the present invention, the water content was measured using the normal pressure heating and drying method. When the experiment was conducted as described in the second process, the dilution factor was 1640.
위의 식에 의해 RDS, SDS 및 RS를 계산하여 얻은 값은 다음의 표 1과 같다.The values obtained by calculating RDS, SDS and RS by the above formula are shown in Table 1 below.
상기 표 1에서, Control 단호박 가루(HNSP01)는 열처리를 하지 않아 호화되지 않은 가루로 즉석섭취(RTE)가 불가한 시료이고 OB(HNSP02), MW(HNSP03) 및 ST 단호박 가루(HNSP04)는 열처리를 통해 호화 과정을 거친 가루로 RTE 시료이다. OB(HNSP02), MW(HNSP03) 및 ST 단호박 가루(HNSP04) 모두 RS 함량이 50%이상 유지하였으며 OB(Oven Baking) 단호박 가루(HNSP02)의 제조방법에 의해 제조된 RTE 단호박 가루가 가장 높은 저항전분(RS) 함량 유지 효율을 보임을 확인하였다.In Table 1, Control sweet pumpkin powder (HNSP01) is a non-gelatinized powder that is not heat treated and cannot be consumed immediately (RTE), and OB (HNSP02), MW (HNSP03) and ST sweet pumpkin powder (HNSP04) are heat treated It is a powder that has gone through a gelatinization process and is an RTE sample. OB (HNSP02), MW (HNSP03), and ST sweet pumpkin powder (HNSP04) all maintained RS content of 50% or more, and RTE sweet pumpkin powder prepared by the manufacturing method of OB (Oven Baking) sweet pumpkin powder (HNSP02) has the highest resistance starch (RS) It was confirmed that the content retention efficiency was shown.
실험예 2: RTE 단호박 가루의 베타카로틴 함량 분석Experimental Example 2: Beta-carotene content analysis of RTE sweet pumpkin powder
상기 실시예 1에서, 단호박의 호화를 위한 열처리 방법을 다르게 적용한 RTE 단호박 가루의 제조방법으로 제조한, Control(HNSP01), OB(HNSP02), MW(HNSP03) 및 ST(HNSP04) 시료에 대하여 각 시료의 베타카로틴 함량을 분석하였으며, 해당 실험에서는 HPLC 1200(Agilent)을 사용하였다. 실험 조건은 다음의 표 2와 같다.In Example 1, Control (HNSP01), OB (HNSP02), MW (HNSP03) and ST (HNSP04) samples prepared by the RTE sweet pumpkin powder manufacturing method applying a different heat treatment method for gelatinization of sweet pumpkin Each sample Beta-carotene content was analyzed, and HPLC 1200 (Agilent) was used in the experiment. Experimental conditions are shown in Table 2 below.
이에 따른 분석 결과는 다음의 표 3과 같다.The result of this analysis is shown in Table 3 below.
상기 표 3의 결과를 통해서, OB(HNSP02), MW(HNSP03) 및 ST 열처리(HNSP04)에 의해 제조한 RTE 단호박 가루 시료중에서 베타카로틴 함량이 OB(Oven Baking) 열처리에 의해 제조한 'OB 단호박 가루(HNSP02)'가 가장 높은 베타카로틴 함량을 보였으며, 또한 열처리하지 않은 Control 단호박 가루(HNSP01)에 비해서 베타카로틴 함량이 현저하게 증대되었음을 확인하였다.Through the results of Table 3, among the RTE sweet pumpkin powder samples prepared by OB (HNSP02), MW (HNSP03) and ST heat treatment (HNSP04), the beta-carotene content of 'OB sweet pumpkin powder prepared by OB (Oven Baking) heat treatment (HNSP02)' showed the highest beta-carotene content, and it was confirmed that the beta-carotene content was significantly increased compared to the control sweet pumpkin powder (HNSP01) that was not heat-treated.
실시예 2: 고 저항전분 함유 RTE 단호박 가루의 활용 1 (머핀)Example 2: Utilization of RTE Sweet Pumpkin Flour Containing High Resistant Starch 1 (Muffin)
본 발명자들은 저항전분 함량을 가장 많이 유지하는 최적의 RTE 단호박 가루를 식품에 적용하였을 때 식품 특성에는 어떠한 영향을 미치는지 알아보기 위해 다양한 단호박 머핀을 제조하여 비교하였다. 실시예 2에서 제조하는 세 가지 머핀의 종류는 다음과 같이 구체화할 수 있다.The present inventors prepared and compared various sweet pumpkin muffins in order to find out what effect the RTE sweet pumpkin powder, which maintains the most resistant starch content, has on food properties when applied to food. The three types of muffins prepared in Example 2 can be specified as follows.
(1) Control 머핀: 가루류 재료에 단호박 가루가 들어가지 않고 박력분만 100% 첨가하여 만든 머핀이다.(1) Control muffin: A muffin made by adding only 100% soft flour without adding sweet pumpkin powder to the powdered ingredients.
(2)P (Pumpkin) 머핀: 가루류 재료에 단호박 가루가 첨가되었으며 그 비율은 본 발명의 OB 단호박가루(HNSP02) 30%, 찹쌀가루 20%, 박력분 50%이다(w/w/w).(2) P (Pumpkin) muffin: sweet pumpkin powder was added to the flour material, and the ratio was 30% of the OB sweet pumpkin powder (HNSP02) of the present invention, 20% of glutinous rice flour, and 50% of soft flour (w / w / w).
(3)GFP (Gluten Free Pumpkin) 머핀: 가루류 재료에 단호박 가루가 첨가되었으며 쌀가루로만 제조되어 글루텐이 첨가되지 않았다. 비율은 본 발명의 OB 단호박가루(HNSP02) 30%, 찹쌀가루 20%, 쌀가루 50%이다(w/w/w).(3) GFP (Gluten Free Pumpkin) Muffins: Sweet pumpkin powder was added to the flour ingredients, and gluten was not added because it was made only with rice flour. The ratio is 30% of the OB sweet pumpkin flour (HNSP02) of the present invention, 20% of glutinous rice flour, and 50% of rice flour (w/w/w).
상기 3종의 머핀에 대한 각 재료의 첨가 비율은 다음의 표 4와 같다.The addition ratio of each material to the three types of muffins is shown in Table 4 below.
상기 3종의 머핀은 모두 다음과 같은 방법으로 제조되었다.All three types of muffins were prepared in the following manner.
(a) 오븐의 온도를 상단 180℃, 하단 160℃로 맞추어 예열한다.(a) Preheat the oven by adjusting the temperature to 180℃ at the top and 160℃ at the bottom.
(b) 재료를 각 무게에 맞게 계량하여 준비한다.(b) Measure and prepare ingredients according to each weight.
(c) 마가린을 살짝 녹여 충분히 크림화한다.(c) Melt margarine lightly and make it sufficiently creamy.
(d) 상기 단계 (c)에서 크림화된 마가린에 소금, 설탕을 넣고 입자가 녹을 정도로 충분히 혼합한다.(d) Add salt and sugar to the creamed margarine in step (c) and mix sufficiently to dissolve the particles.
(e) 상기 단계 (d)에서 제조한 혼합물에 전란과 계란 노른자를 넣고 분리된 것 없이 섞이도록 충분히 혼합한다.(e) Add whole eggs and egg yolks to the mixture prepared in step (d) and mix sufficiently to mix without separation.
(f) 체에 가루류를 모두 넣어 상기 단계 (e)에서 제조한 혼합물에 넣고 가루류가 보이지 않을 때까지 스패츌러로 충분히 저어 혼합한다.(f) Put all of the powders in a sieve, add them to the mixture prepared in step (e), and mix thoroughly with a spatula until the powders are not visible.
(g) 상기 단계 (f)에서 제조한 혼합물에 우유를 넣어 섞어준 후 반죽을 제조한다.(g) After adding milk to the mixture prepared in step (f) and mixing, dough is prepared.
(h) 상기 단계 (g)에서 제조한 반죽을 짤주머니에 넣고 머핀용 유산지컵을 넣은 머핀 팬에 60g씩 소분한다.(h) Put the dough prepared in step (g) into a piping bag and subdivide 60g into muffin pans with parchment paper cups for muffins.
(i) 상기 단계 (h)에서 소분된 반죽이 담긴 머핀 팬을 오븐에 넣고 25분간 굽는다.(i) Put the muffin pan containing the dough subdivided in step (h) into an oven and bake for 25 minutes.
(j) 상기 단계 (i)에서 오븐에 구워진 머핀을 꺼내 실온에서 30분간 식혀준다.(j) Take out the muffins baked in the oven in step (i) and cool them at room temperature for 30 minutes.
실시예 2의 머핀 제조방법을 통해 만들어진 총 3종의 머핀의 예시 이미지는 도 3에 도시하였다.Example images of a total of three types of muffins made through the muffin manufacturing method of Example 2 are shown in FIG.
실험예 1: 단호박 머핀의 저항전분 함량 분석Experimental Example 1: Analysis of Resistant Starch Content of Sweet Pumpkin Muffins
실시예 2에서 제조한 Control, P 및 GFP 머핀에 대하여 in vitro 소화율 실험을 진행하여 각 시료의 저항전분 함량을 분석하였으며, 그 방법은 상기 실시예 1의 실험예 1에서 소개한 방법과 동일한 방법으로 진행되었다. 분석 결과는 다음의 표 5와 같다.In vitro digestibility experiments were conducted on the Control, P, and GFP muffins prepared in Example 2 to analyze the resistant starch content of each sample. The method was the same as that introduced in Experimental Example 1 of Example 1 above. progressed The analysis results are shown in Table 5 below.
상기 표 5를 통해서 본 발명의OB 단호박가루(HNSP02)를 머핀에 첨가하여 오븐에서 고온처리를 하여도 저항전분 함량이 유지되는 것을 볼 수 있으며, P 및 GFP의 저항전분 함량이 Control보다 조금 더 높은 함량을 갖는 것으로 확인하였다.Through Table 5, it can be seen that the resistant starch content is maintained even when the OB sweet pumpkin powder (HNSP02) of the present invention is added to muffins and subjected to high temperature treatment in an oven, and the resistant starch content of P and GFP is slightly higher than that of Control content was confirmed.
실험예 2: 단호박 머핀의 관능평가Experimental Example 2: Sensory evaluation of sweet pumpkin muffins
실시예 2에서 제조한 Control, P 및 GFP 머핀의 향미, 식감, 기호도 등에 대한 관능 특성을 평가하였다. 이 때 열처리를 하지 않은 단호박 가루(실시예 1의 의 Control 단호박 가루(HNSP01))로도 머핀을 제조하여 함께 비교하였으며, 이 머핀은 이하 ‘R (Raw pumpkin flour muffin)’로 통칭하여 기술하였다. R 머핀의 재료 비율은 상기 P 머핀과 같으며, OB 단호박 가루(HNSP02) 대신 열처리를 하지 않은 단호박 가루(HNSP01)를 첨가하여 제조되었다. 상기 총 4종의 머핀에 대한 관능평가 결과는 하기와 같다.Sensory characteristics such as flavor, texture, and acceptability of Control, P, and GFP muffins prepared in Example 2 were evaluated. At this time, muffins were also prepared and compared with sweet pumpkin flour (Control sweet pumpkin flour (HNSP01) in Example 1) that was not heat-treated, and these muffins were collectively referred to as 'R (Raw pumpkin flour muffin)' and described. The material ratio of the R muffin is the same as the P muffin, and it was prepared by adding sweet pumpkin powder (HNSP01) that was not heat-treated instead of OB sweet pumpkin powder (HNSP02). The sensory evaluation results for the four types of muffins are as follows.
(1) Control 머핀; 단호박 가루가 들어가지 않음(1) Control Muffin; Does not contain sweet pumpkin powder
- 마가린 향이 상대적으로 가장 많이 난다.- Margarine flavor is relatively the most.
- 가장 단단하다.- the hardest
- 전체적인 외관에서 단호박 가루 첨가군에 비해 더 봉긋하고 높이가 높다.- In terms of overall appearance, it is more plump and taller than the sweet pumpkin powder added group.
(2) P 머핀(2) P muffins
- GFP 머핀보다 더 부드럽다. (카스텔라 같은 식감)- Softer than GFP muffins. (Castella-like texture)
- Control 머핀에 비해 단호박의 향미가 있어 머핀에 대한 선호도를 높인다.- Compared to Control muffins, it has a sweet pumpkin flavor, which increases the preference for muffins.
- R 머핀의 이취가 거의 나지 않는다.- There is almost no off-flavor of R muffins.
(3) GFP 머핀(3) GFP muffins
- 기공이 크지 않고 균일하다.- The pores are not large and uniform.
- P 머핀보다 조금 더 쫄깃한 식감이 있다. (퍼지 케이크 같은 식감)- It has a slightly chewier texture than P muffins. (Feel like a fudge cake)
- Control 머핀에 비해 단호박의 향미가 있어 머핀에 대한 선호도를 높인다.- Compared to Control muffins, it has a sweet pumpkin flavor, which increases the preference for muffins.
- R 머핀의 이취가 거의 나지 않는다.- There is almost no off-flavor of R muffins.
(4) R 머핀; 실시예 1의 control 단호박 가루(=열처리 하지 않은 단호박 가루(HNSP01)) 포함(4) R muffins; Containing the control sweet pumpkin powder of Example 1 (= non-heat treated sweet pumpkin powder (HNSP01))
- 단호박의 이취(풋내)/이미가 매우 강하여 기호도가 떨어진다.- Sweet pumpkin's off-flavor (fresh smell)/already is very strong, so the degree of preference is low.
- P 머핀이나 GFP 머핀에 비해 조금 더 잘 바스라진다.- It crumbles a little better than P muffins or GFP muffins.
상기 4종의 머핀에 대한 관능평가 결과를 통해 단호박 가루를 머핀에 첨가하여 제조한 머핀은 첨가하지 않은 머핀보다 상대적으로 더욱 부드럽고 단호박의 향미를 느낄 수 있음을 확인하였다. 특히, OB 단호박가루(HNSP02)를 사용한 P 및 GFP 머핀은 OB 단호박가루(HNSP02)를 사용하지 않은 R 머핀에서 나타나는 이취/이미가 거의 제거되며, 오히려 좋은 향미를 향상시켜 머핀의 기호성을 높였다. 또한 밀가루를 사용하지 않은 GFP 머핀의 관능평가도 긍정적으로 이루어짐을 통해 단호박 가루를 사용한 글루텐프리 제품 개발에도 전망이 있음을 기대해 볼 수 있다..Through the sensory evaluation results for the four types of muffins, it was confirmed that the muffins prepared by adding sweet pumpkin powder to the muffins were relatively softer than the muffins without the addition, and the flavor of sweet pumpkin could be felt. In particular, P and GFP muffins using OB sweet pumpkin powder (HNSP02) almost eliminate the off-flavor / taste that appears in R muffins without OB sweet pumpkin powder (HNSP02), and rather improve the good flavor to enhance the palatability of the muffins. In addition, the sensory evaluation of GFP muffins without wheat flour was also positive, so it can be expected that there is a prospect for the development of gluten-free products using sweet pumpkin powder.
실시예 3: 고 저항전분 함유 RTE 단호박 가루의 활용 2 (국수)Example 3: Utilization of RTE sweet pumpkin powder containing high-resistance starch 2 (noodles)
본 발명자들은 저항전분 함량을 가장 많이 유지하는 최적의 RTE 단호박 가루를 식품에 적용하였을 때 식품 특성에는 어떠한 영향을 미치는지 알아보기 위해 다양한 단호박 국수를 제조하여 비교하였다. 본 발명의 실시예에서 제조하는 총 4종의 국수는 다음과 같이 구체화할 수 있다.The present inventors prepared and compared various sweet pumpkin noodles in order to determine the effect on food properties when the optimal RTE sweet pumpkin powder, which maintains the most resistant starch content, was applied to food. A total of four types of noodles prepared in the embodiment of the present invention can be specified as follows.
(1) Control 국수: 가루류 재료에 단호박 가루가 들어가지 않고 중력분만 100% 첨가하여 만든 국수이다.(1) Control noodle: It is a noodle made by adding 100% of the flour without adding sweet pumpkin powder to the powdered ingredients.
(2) P10% 국수: 가루류 재료에 단호박 가루가 첨가되었으며 그 비율은 OB 단호박가루(HNSP02) 10%, 중력분 90%이다(w/w/w).(2) P10% Noodles: Sweet pumpkin powder was added to the flour material, and the ratio was OB sweet pumpkin powder (HNSP02) 10% and gravity flour 90% (w/w/w).
(3) P15% 국수: 가루류 재료에 단호박 가루가 첨가되었으며 그 비율은 OB 단호박가루(HNSP02) 15%, 중력분 85%이다(w/w/w).(3) P15% Noodles: Sweet pumpkin powder was added to the flour material, and the ratio was OB sweet pumpkin powder (HNSP02) 15% and gravity flour 85% (w/w/w).
(4) P20% 국수: 가루류 재료에 단호박 가루가 첨가되었으며 그 비율은 OB 단호박가루(HNSP02) 20%, 중력분 80%이다(w/w/w).(4) P20% Noodles: Sweet pumpkin powder was added to the flour material, and the ratio was 20% of OB sweet pumpkin powder (HNSP02) and 80% of gravity flour (w/w/w).
총 4종의 국수에 대한 각 재료의 첨가 비율은 다음의 표 6과 같다.The addition ratio of each ingredient for a total of 4 types of noodles is shown in Table 6 below.
상기 4종의 국수는 모두 다음과 같은 방법으로 제조되었다.All of the above four types of noodles were prepared in the following way.
(a) 재료를 각 무게에 맞게 계량하여 준비한다.(a) Measure and prepare ingredients according to each weight.
(b) 계량된 재료를 모두 반죽기에 넣고 20분간 반죽한다.(b) Put all the measured ingredients into a kneader and knead for 20 minutes.
(c) 반죽이 끝난 후 반죽을 한 덩어리로 뭉쳐 비닐팩에 넣고 20분간 실온에서 숙성시킨다.(c) After kneading, put the dough into a lump, put it in a plastic bag, and let it mature at room temperature for 20 minutes.
(d) 상기 단계 (c)의 반죽을 얇게 펴 제면기로 제면한다. 최종 크기는 7 x 3 mm이다.(d) Spread the dough of step (c) thinly and make noodles with a noodle maker. The final size is 7 x 3 mm.
(e) 상기 단계 (d)의 면을 끓는 물에 넣고 5분간 삶는다. (e) Put the noodles from step (d) in boiling water and boil for 5 minutes.
(f) 상기 단계 (e)의 면을 체에 걸러 찬물로 헹궈준다.(f) Strain the noodles from step (e) through a sieve and rinse with cold water.
실시예 3의 국수 제조방법을 통해 만들어진 총 4종의 국수의 예시 이미지는 도 4에 도시하였다.Example images of a total of four types of noodles made through the method of preparing noodles in Example 3 are shown in FIG.
실험예 1: 단호박 국수의 저항전분 함량 분석Experimental Example 1: Analysis of Resistant Starch Content of Sweet Pumpkin Noodles
실시예 3에서 제조한 Control, P10%, P15% 및 P20% 국수에 대하여 in vitro 소화율 실험을 진행하여 각 시료의 저항전분 함량을 분석하였으며, 그 방법은 실시예 1의 실험예 1에서 소개한 방법과 동일한 방법으로 진행되었다. Control, P10%, P15%, and P20% noodles prepared in Example 3 were subjected to in vitro digestibility experiments to analyze the resistant starch content of each sample, the method introduced in Experimental Example 1 of Example 1. proceeded in the same way as
분석 결과는 다음의 표 7과 같다.The analysis results are shown in Table 7 below.
상기 표 7을 통해서, 본 발명의 OB 단호박가루(HNSP02)를 국수에 첨가하여 끓는 물에서 고온처리를 하여도 저항전분 함량이 유지되는 것을 볼 수 있으며, 더불어 본 발명의 OB 단호박가루(HNSP02)가 첨가된 국수가 단호박 가루가 첨가되지 않은 국수보다 더 높은 저항전분 함량을 나타내었다.Through Table 7, it can be seen that the resistant starch content is maintained even when the OB sweet pumpkin powder (HNSP02) of the present invention is added to noodles and subjected to high temperature treatment in boiling water, and in addition, the OB sweet pumpkin powder (HNSP02) of the present invention The added noodles showed a higher resistant starch content than the noodles without sweet pumpkin powder.
실험예 2: 단호박 국수의 관능평가Experimental Example 2: Sensory evaluation of sweet pumpkin noodles
실시예 3에서 제조한 Control, P10%, P15% 및 P20% 국수의 향미, 식감 및 기호도 등에 대한 관능 특성을 아래와 같이 평가하였다. The sensory characteristics of flavor, texture, and preference of Control, P10%, P15%, and P20% noodles prepared in Example 3 were evaluated as follows.
(1) Control 국수(1) Control noodle
- 쫄깃한 식감- chewy texture
(2) P10% 국수(2) P10% noodles
- 끝 맛에 단호박 맛이 느껴진다.- You can feel the sweet pumpkin taste at the end.
- 탄력성이 적당히 있으며, Control 국수보다는 잘 끊어진다.- It has moderate elasticity and breaks better than Control noodles.
- 식욕을 자극하는 색이다.- It is a color that stimulates the appetite.
(3) P15% 국수(3) P15% noodles
- 탄력성이 적당히 있다.- Moderately flexible.
- 건강해 보이는 색이다.- It is a healthy looking color.
- 단호박 맛이 잘 느껴진다.- I can feel the sweet pumpkin taste.
(4) P20% 국수(4) P20% noodles
- 맛의 중반부터 단호박 맛이 진하게 느껴진다.- From the middle of the taste, you can feel the sweet pumpkin taste.
- 탄력이 없다.- No elasticity
- 색의 채도가 낮다.- Low color saturation.
상기 관능평가 결과를 통해서, 본 발명의 OB 단호박가루(HNSP02)를 적정량 첨가함으로서 단호박의 향미, 식감 및 기호도를 향상시키며 더불어 시각적으로도 먹음직스러운 색감을 부여하여 소비자들의 기호성을 높이는 것을 알 수 있었다. 하지만 단호박 가루를 넣은 국수의 경우 밀가루의 글루텐이 갖는 탄력적 성질이 상대적으로 떨어지게 되므로, 단호박의 풍미를 살리며 동시에 국수로서의 적절한 탄력성을 유지하기 위한 재료 비율이 중요한데, 본 발명에서는 이를 15%로 권장한다.Through the sensory evaluation results, it was found that adding an appropriate amount of the OB sweet pumpkin powder (HNSP02) of the present invention improves the flavor, texture and preference of sweet pumpkin, and also gives a visually appetizing color to enhance consumers' preference. However, in the case of noodles with sweet pumpkin powder, the elasticity of gluten of flour is relatively low, so the material ratio is important to maintain the flavor of sweet pumpkin and at the same time maintain appropriate elasticity as noodles. In the present invention, it is recommended to be 15%.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현 예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (5)
(a) 단호박을 수세하는 단계;
(b) 상기 단계 (a)에서 수세한 단호박을 절단하는 단계;
(c) 상기 단계 (b)에서 절단한 단호박의 껍질은 제거하지 않고 꼭지와 씨앗을 제거하는 단계;
(d) 상기 단계 (c)에서 꼭지와 씨앗을 제거한 단호박을 오븐에서 열처리하는 단계;
(e) 상기 단계 (d)에서 열처리한 단호박을 냉장보관하는 단계;
(f) 상기 단계 (e)에서 냉장보관한 단호박을 잘게 다지는 단계;
(g) 상기 단계 (f)에서 잘게 다진 단호박을 상온에서 풍건처리하는 단계;
(h) 상기 단계 (g)에서 풍건처리된 단호박을 오븐에서 건조하는 단계;
(i) 상기 단계 (h)에서 건조된 단호박을 상온에서 식히는 단계; 및
(j) 상기 단계 (i)에서 식힌 단호박을 분쇄하여 100mesh 또는 270mesh 체로 걸러 단호박 가루를 제조하는 단계.
Method for producing sweet pumpkin powder for immediate consumption containing high-resistance starch and increased beta-carotene content, comprising the following steps:
(a) washing the sweet pumpkin with water;
(b) cutting the sweet pumpkin washed in step (a);
(c) removing the stem and seeds without removing the skin of the sweet pumpkin cut in step (b);
(d) heat-treating the sweet pumpkin from which the stem and seeds are removed in step (c) in an oven;
(e) refrigerating the sweet pumpkin heat-treated in step (d);
(f) finely chopping the sweet pumpkin refrigerated in step (e);
(g) air-drying the finely chopped sweet pumpkin in step (f) at room temperature;
(h) drying the air-dried sweet pumpkin in an oven;
(i) cooling the sweet pumpkin dried in step (h) at room temperature; and
(j) preparing sweet pumpkin powder by crushing the cooled sweet pumpkin in step (i) and filtering through a 100 mesh or 270 mesh sieve.
상기 단계 (d)에서, 오븐에서 열처리는 140~200℃에서 20~60분간 실시하는 것을 특징으로 하는 제조방법.
According to claim 1,
In step (d), the heat treatment in an oven is performed at 140 to 200 ° C. for 20 to 60 minutes.
Sweet pumpkin powder for immediate consumption containing high-resistance starch prepared by the manufacturing method according to claim 1 and having increased beta-carotene content.
(a′) 재료를 계량하여 준비하는 단계;
(b′) 마가린을 녹여 크림화하는 단계;
(c′) 상기 단계 (b′)에서 크림화된 마가린에 소금, 설탕을 넣고 입자가 녹을 정도로 혼합하는 단계;
(d′) 상기 단계 (c′)에서 제조한 혼합물에 전란과 계란 노른자를 넣고 혼합하는 단계;
(e′) 제3항의 단호박 가루, 박력분, 찹쌀가루 및 베이킹파우더를 포함하는 가루류를 상기 단계 (d′)에서 제조한 혼합물에 넣고 혼합하는 단계;
(f′) 상기 단계 (e′)에서 제조한 혼합물에 우유를 첨가하여 반죽하는 단계; 및
(g′) 상기 단계 (f′)의 반죽을 머핀으로 성형하고 오븐에서 굽는 단계.
A method for producing muffins using sweet pumpkin powder for immediate consumption containing high-resistance starch and having increased beta-carotene content, comprising the following steps:
(a′) measuring and preparing materials;
(b′) melting and creaming margarine;
(c′) adding salt and sugar to the creamed margarine in step (b′) and mixing until the particles dissolve;
(d′) adding whole eggs and egg yolks to the mixture prepared in step (c′) and mixing;
(e') adding the powders containing the sweet pumpkin powder, soft flour, glutinous rice flour and baking powder of claim 3 to the mixture prepared in step (d') and mixing;
(f') kneading by adding milk to the mixture prepared in step (e'); and
(g') molding the dough of step (f') into muffins and baking them in an oven.
(a″) 제3항의 단호박 가루, 중력분, 소금 및 물을 혼합하여 반죽하는 단계;
(b″) 상기 단계 (a″)의 반죽을 실온에서 숙성시키는 단계; 및
(c″) 상기 단계 (b″)에서 숙성시킨 반죽을 국수면으로 성형하는 단계.A method for producing noodles using sweet pumpkin powder for immediate consumption containing high-resistance starch and having increased beta-carotene content, comprising the following steps:
(a″) mixing and kneading the sweet pumpkin powder of claim 3, gravity flour, salt and water;
(b″) aging the dough of step (a″) at room temperature; and
(c″) shaping the dough aged in step (b″) into noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210176032A KR20230087248A (en) | 2021-12-09 | 2021-12-09 | Ready-to-eat sweet pumpkin powder containing high resistant starch and increased beta-carotene content and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210176032A KR20230087248A (en) | 2021-12-09 | 2021-12-09 | Ready-to-eat sweet pumpkin powder containing high resistant starch and increased beta-carotene content and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20230087248A true KR20230087248A (en) | 2023-06-16 |
Family
ID=86948255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210176032A KR20230087248A (en) | 2021-12-09 | 2021-12-09 | Ready-to-eat sweet pumpkin powder containing high resistant starch and increased beta-carotene content and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20230087248A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180057128A (en) | 2016-11-22 | 2018-05-30 | 주식회사 삼양사 | Premix composition for preparing muffin with improved storage stability and muffin prepared from the premix composition |
-
2021
- 2021-12-09 KR KR1020210176032A patent/KR20230087248A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180057128A (en) | 2016-11-22 | 2018-05-30 | 주식회사 삼양사 | Premix composition for preparing muffin with improved storage stability and muffin prepared from the premix composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6803658B2 (en) | Food composition | |
| US6056990A (en) | Milled cereal by-product which is an additive for flour and dough | |
| JP5492996B2 (en) | Non-fermented hot-cum mix composition and method for producing hot-cook using the same | |
| JP5414100B2 (en) | Hard sprouted cereal processed food and method for producing the same | |
| JP7293113B2 (en) | Mixes and batters for non-fermented bakery foods | |
| JPWO2019163965A1 (en) | High fiber content starch suitable for food and drink | |
| JP2021168705A (en) | Mix for bakery food product | |
| JP2019092474A (en) | Mix for bakery food | |
| CN111374164A (en) | Low-GI-value cake and preparation method thereof | |
| KR20110033341A (en) | Method for manufacturing walnet cake containing rice flour | |
| JP2022063243A (en) | Low oil-absorbent food material, and use thereof | |
| US6383547B1 (en) | Process for preparing aspirated bran as a flour additive | |
| KR101963498B1 (en) | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese | |
| KR101414807B1 (en) | A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same | |
| KR20200017688A (en) | Composition for Cooking Ddeokboggiddeok Comprising Rice Powder and Manufacturing Method | |
| CN109601574A (en) | Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety | |
| JP7379378B2 (en) | low carb flour mix | |
| CN1324988C (en) | Series health-care food made from jerusalem artichoke and barley | |
| KR20230087248A (en) | Ready-to-eat sweet pumpkin powder containing high resistant starch and increased beta-carotene content and manufacturing method thereof | |
| JP6862295B2 (en) | How to make side dish bread | |
| MX2007000423A (en) | Low carbohydrate bread product. | |
| KR101250671B1 (en) | Manufacturing Method of the Rice Cake Adding Meat Which Enhances Preservation | |
| JP7089986B2 (en) | Baked confectionery mix | |
| KR101861505B1 (en) | Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same | |
| KR101226580B1 (en) | Use of a crosslinked or inhibited starch product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal |