WO2022215825A1 - 죽순 및 분리대두단백을 포함하는 식물성 프로틴 조성물 및 이를 이용한 떡의 제조방법 - Google Patents

죽순 및 분리대두단백을 포함하는 식물성 프로틴 조성물 및 이를 이용한 떡의 제조방법 Download PDF

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Publication number
WO2022215825A1
WO2022215825A1 PCT/KR2021/018418 KR2021018418W WO2022215825A1 WO 2022215825 A1 WO2022215825 A1 WO 2022215825A1 KR 2021018418 W KR2021018418 W KR 2021018418W WO 2022215825 A1 WO2022215825 A1 WO 2022215825A1
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WO
WIPO (PCT)
Prior art keywords
powder
weight
parts
protein composition
bamboo shoots
Prior art date
Application number
PCT/KR2021/018418
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English (en)
French (fr)
Korean (ko)
Inventor
박영수
유선희
권세환
강임성
박현정
김태경
최지원
김민정
Original Assignee
담양죽순 영농조합법인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 담양죽순 영농조합법인 filed Critical 담양죽순 영농조합법인
Priority to JP2022573196A priority Critical patent/JP2023550574A/ja
Publication of WO2022215825A1 publication Critical patent/WO2022215825A1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus

Definitions

  • the present invention relates to a vegetable protein composition containing vegetable protein including bamboo shoots and soy protein isolate as an active ingredient, which helps the body to improve vitality and stamina, and is rich in nutrients useful for the human body, and a method for producing rice cake using the same.
  • the immune function is remarkably lowered due to the polluted environment, wrong eating habits, and imbalance of influence, and the body's functions are in an inappropriate state and are exposed to various diseases.
  • health supplements or health supplements for infant growth or adult health supplements mainly made of various food raw materials or herbal medicines have been known and used in various ways.
  • a protein supplement is a supplement that supplies protein necessary for muscle growth, and is a functional product that has been generally ingested only for people who specialize in exercise.
  • protein contains a lot of synthetic additives and preservatives, which rather impairs health.
  • synthetic sweeteners such as sugar or aspartame and refined carbohydrates to remove the fishy taste of proteins.
  • bamboo shoots are young shoots sprouting from the root nodes of bamboo. It is also known to be effective in preventing hypertension. Looking at the nutritional value of these bamboo shoots, protein is 4 times that of onion and vitamin A is over 100 times, and in addition, calcium, iron, minerals, vitamin B/vitamin C, fiber, lignin, pectin, etc. are abundantly contained. In addition, bamboo shoots contain various components and free amino acids, nitrogen compounds such as tyrosine, aspartic acid, glutamic acid, and alanine, and compounds such as fructose, glucose and sucrose.
  • the present invention is a vegetable protein containing soy protein isolate while having the functionality of containing the active ingredients of bamboo shoots.
  • a vegetable protein containing isolate soy protein that has a good texture helps the body to improve vitality and physical strength, and is rich in nutrients useful for the human body. It is to provide a healthy rice cake using the composition and the plant protein.
  • the present invention is characterized by a vegetable protein composition containing bamboo shoot powder, soy protein powder, coconut sugar powder, pea protein powder, sevenberry powder, red beet powder, chicory extract powder, Nahanga powder, and stevia extract enzyme powder as active ingredients. do.
  • 5-10 parts by weight of the bamboo shoot powder 30-50 parts by weight of soybean protein powder, 10-30 parts by weight of coconut sugar powder, 5-15 parts by weight of pea powder, 5-10 parts by weight of seven berry powder, 5-10 parts by weight of red beet powder It is characterized in that it consists of 1 to 3 parts by weight of chicory extract powder, 0.1 to 0.5 parts by weight of Nahanwa powder, and 0.1 to 0.5 parts by weight of stevia extraction enzyme powder.
  • a method for producing rice cakes using a vegetable protein composition comprising bamboo shoots and isolate soy protein made of tea dough is characterized.
  • the red bean paste is characterized in that it is made by adding 400 to 600 g of salt to 40 kg of boiled red beans, cooling the red beans, and then adding 80 to 100 g of red beans per 1 kg of sugar and mashing them.
  • sweet potato sediment made by adding 400 to 600 g of salt to 40 kg of boiled sweet potato, cooling the sweet potato, and then adding 40 to 60 g per 1 kg of sugar and mashing it.
  • red bean paste or sweet potato sediment is mixed with cheese and fruit grains in a ratio of 40-60: 40-60 parts by weight.
  • 60 to 70 20 to 30 parts by weight of pulverized nuts including walnuts, almonds, and sunflower seeds with the red bean paste or sweet potato sediment.
  • the lactic acid bacteria powder is mixed with the red bean sediment or sweet potato sediment in a ratio of 90 to 95: 5 to 10 parts by weight and then subjected to a low-temperature fermentation process at 2 to 5° C. for 30 minutes to 1 hour. .
  • the vegetable protein composed of the composition according to the present invention has a good texture and contains nutrients useful for the human body, so it can help the body to improve vitality and stamina.
  • the present invention has an effect that can be enjoyed as a healthy rice cake using a plant protein composed of a composition having the above effects.
  • the vegetable protein composition according to the present invention contains bamboo shoot powder, soy protein powder, coconut sugar powder, pea protein powder, seven berry powder, red beet powder, chicory extract powder, Nahanwa powder, and stevia extract enzyme powder as active ingredients. .
  • the bamboo shoot powder washing and selecting the collected bamboo shoots, and then steaming the bamboo shoots at a temperature of 100° C. for 30-50 minutes; Water cooling step of cooling the steamed bamboo shoots at a temperature of 13 ⁇ 17 °C:, immersion step of immersing the bamboo shoots for 24 to 36 hours after the cooling; Sterilization step of sterilizing the bamboo shoots after the immersion to enable long-term storage; a packaging step of storing in an aluminum can after the sterilization; It is transported in the aluminum can packaging state, dried for 72-96 hours using a low-temperature dryer between 25-30° C., and then finely ground to 150-250 mash.
  • bamboo shoots contain a lot of rich nutrients and are used as cooking materials or as main ingredients of health food.
  • bamboo shoots are processed in advance and sterilized before storage. Use the powdered bamboo shoots taken out.
  • the soy protein powder is used after extracting defatted soybeans, neutralizing the protein precipitate (pH 4.4 - 4.6) to a pH of 7 or higher, and then drying.
  • Soybeans are one of the most nutritious and digestible legumes and one of the cheapest sources of protein.
  • the seeds, commonly called soybeans, are composed of 17% oil and 63% powder, and 50% of the powder is protein.
  • the coconut sugar powder is used by separating the fruit juice from the coconut and then heating (about 115° C.) until the coconut juice is dehydrated, and then powdering the dehydrated coconut sugar.
  • Coconut sugar provides sweetness and is rich in vitamin B, which is effective for energy metabolism and enhances exercise efficiency.
  • the pea protein powder is used after wearing the peas and then subjected to metal detection, milling, grinding, and centrifugation processes, and then after separating the protein, spray-drying and powdering, and then testing again by removing foreign matter and detecting metal.
  • Peas are the most abundant in dietary fiber among legumes, have high nutritional value, and are rich in calcium, so they have the effect of strengthening the skeleton.
  • the seven berry powder is powdered after purchasing frozen seven berry raw materials, sterilizing, performing a primary filtration process, and then drying the hot air using a Spary Dryer to remove metals through a secondary filtration process.
  • Sevenberry is a berry mixture made by selectively blending 7 types of berries: blueberry, blackcurrant, cranberry, blackberry, strawberry, raspberry, acai berry, elderberry, raspberry, mulberry, strawberry, and grape.
  • berries are rich in vitamin C and have a good balance between sour and sweet, so they are mostly used for food.
  • Berries have different content depending on the type, but generally have a lot of organic acids, so they have a sour taste and a lot of sugar.
  • It contains polyphenols such as quercetin, caffeicacid, and ferulic acid and various antioxidants such as flavonols.
  • the polyphenol material has an anti-oxidation function, that is, an antioxidant function.
  • Red beet powder is made by washing the red beet, then shredding it so that it can be dried quickly, and putting it in a dryer to make the red beet powder finely powdered by a grinder when it is dried.
  • red beets are called 'cheomchae-geun' and are a red vegetable with a sweet taste and flat energy, and are known to help blood circulation by piercing clogged blood vessels. It contains a large amount of antioxidants that remove harmful free radicals from our body, and alkaloids have the effect of discharging waste products accumulated in the body.
  • the chicory extract powder after washing the chicory root, is extracted using an ultra-high-speed vacuum low temperature concentration extractor at 90° C. and a pressure of 1.3 to 1.8 kgf / cm2 for 20 minutes, then hydrolysis, purification, and concentration, followed by drying.
  • Chicory is low in calories and rich in dietary fiber, but it also contains various minerals and vitamins such as potassium and calcium.
  • the Nahangwa powder is extracted by continuously circulating water for 1 to 1 hour and 30 minutes after pulverizing the Nahangwa, and the extract is centrifuged to undergo ceramic membrane filtration and primary purification, then filtered through a nanofiltration membrane and concentrated. After sterilization at 125°C for 3 seconds, spray-drying and powdering before use.
  • the stevia extract enzyme powder is, after mixing dextrin with the stevia extract, enzyme reaction and enzyme inactivation (90 °C, 1 hr), filtered using a cartridge filter, concentrated, and then concentrated using a UHT sterilizer at 120 °C, 5 minutes After sterilization, use after spray drying and removing iron powder.
  • Stevia a kind of Asteraceae, contains a component called 'stevioside', which has a sugar content 200 to 300 times higher than that of sugar, so its utility as a natural sweetener is increased, it has excellent antioxidant effects, and although it is sweet, it has much healthier ingredients than sugar.
  • the vegetable protein composition is 5-10 parts by weight of bamboo shoot powder, 30-50 parts by weight of soy protein powder, 10-30 parts by weight of coconut sugar powder, 5-15 parts by weight of pea powder, 5-10 parts by weight of sevenberry powder, red 5-10 parts by weight of beet powder, 1-3 parts by weight of chicory extract powder, 0.1-0.5 parts by weight of Nahanwa powder, and 0.1-0.5 parts by weight of stevia extract enzyme powder.
  • the vegetable protein of the present invention composed of the above composition has a good texture and contains nutrients useful for the human body, so it can help the body to improve vitality and physical strength.
  • the red bean paste or sweet potato sediment is mixed with cheese sediment and fruit grains in a ratio of 40 to 60: 40 to 60 parts by weight, or nuts obtained by grinding walnuts, almonds, sunflower seeds, etc. in the red bean sediment or sweet potato sediment 60-70: It can be used in a ratio of 20-30 parts by weight.
  • the lactic acid bacteria powder may be mixed with the red bean paste or sweet potato sediment in a ratio of 90 to 95:5 to 10 parts by weight and then subjected to a low temperature fermentation process within 5° C. for 30 minutes to 1 hour, then the fermented sediment may be used. , This is to increase the digestive power by the lactic acid bacteria sediment contained in the rice cake.
  • the molded rice cakes are packaged after freezing for 8 to 24 hours in a quick freezer at -25 to 30°C.
  • the packaged rice cakes are stored in a refrigerator at around -15 ⁇ 20°C before shipment.
  • the rice cake of the present invention made of the above process has a good texture, helps the body to improve vitality and stamina, and uses a vegetable protein composition rich in nutrients useful for the human body, so that it can be enjoyed as a healthy rice cake.
PCT/KR2021/018418 2021-04-08 2021-12-07 죽순 및 분리대두단백을 포함하는 식물성 프로틴 조성물 및 이를 이용한 떡의 제조방법 WO2022215825A1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022573196A JP2023550574A (ja) 2021-04-08 2021-12-07 タケノコ及び分離大豆タンパクを含む植物性プロテイン組成物及びそれを用いた餅の製造方法

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KR10-2021-0045744 2021-04-08
KR1020210045744A KR102324795B1 (ko) 2021-04-08 2021-04-08 죽순 및 분리대두단백을 포함하는 식물성 프로틴 조성물을 이용한 떡의 제조방법

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KR102324795B1 (ko) * 2021-04-08 2021-11-12 담양죽순 영농조합법인 죽순 및 분리대두단백을 포함하는 식물성 프로틴 조성물을 이용한 떡의 제조방법

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JP2023550574A (ja) 2023-12-04

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