WO2023033262A2 - Method for producing protein filling including black soybean protein and plant protein containing bamboo shoots, and method for producing plant protein filling rice cake produced using same - Google Patents

Method for producing protein filling including black soybean protein and plant protein containing bamboo shoots, and method for producing plant protein filling rice cake produced using same Download PDF

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WO2023033262A2
WO2023033262A2 PCT/KR2021/018420 KR2021018420W WO2023033262A2 WO 2023033262 A2 WO2023033262 A2 WO 2023033262A2 KR 2021018420 W KR2021018420 W KR 2021018420W WO 2023033262 A2 WO2023033262 A2 WO 2023033262A2
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protein
powder
weight
producing
sediment
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PCT/KR2021/018420
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French (fr)
Korean (ko)
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WO2023033262A3 (en
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박영수
유선희
권세환
최현창
조성용
김태영
김태경
최지원
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담양죽순 영농조합법인
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Priority to JP2022572616A priority Critical patent/JP2023544939A/en
Publication of WO2023033262A2 publication Critical patent/WO2023033262A2/en
Publication of WO2023033262A3 publication Critical patent/WO2023033262A3/en

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    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23P30/10—Moulding

Definitions

  • the present invention is a mixed powder such as bamboo shoot powder, sevenberry concentrated powder, chicory dietary fiber, rice protein powder, pea protein powder, coconut sugar, red beet concentrated powder, Monk fruit powder, isolated soybean protein powder, enzyme-treated stevia, vitamin C, etc. It relates to a method for producing protein sediment made by mixing contained vegetable protein and black soybean protein (Milyang No. 294, Celadon No. 5) and vegetable protein rice cake made using the same.
  • Tteok is a traditionally prepared and processed food in Korea. It is mainly made of non-glutinous rice or glutinous rice, and is not only nutritionally balanced by mixing nuts, but also a great traditional food in terms of improving health. Since the basic ingredients of rice cakes and bread are wheat flour or rice flour, and most of the calories are supplied from carbohydrates, it is difficult to take a balanced diet, and various diseases may occur accordingly.
  • protein supplements are supplements that supply protein necessary for muscle growth, and are made into powder and consumed by dissolving in water or beverages, or made in the form of beverages from the beginning, such as sports drinks, energy drinks, fitness drinks, etc. It is a functional food.
  • the ingredients of protein supplements (protein) are various, such as soybeans, milk, eggs, and beef.
  • protein contains a lot of synthetic additives and preservatives, which rather harms health.
  • synthetic sweeteners and refined carbohydrates such as sugar or aspartame to eliminate the fishy taste of protein.
  • Patent Document 1 KR 10-1617245 B
  • Patent Document 2 KR 10-1029390 B
  • the present invention contains vegetable protein containing bamboo shoots and black bean soybean protein (Miryang No. 297, Celadon No. 5), which helps to improve vitality and physical strength to the body and contains protein sediment rich in nutrients useful for the human body. Its purpose is to provide a manufacturing method.
  • the method for producing protein sediment containing vegetable protein and black soybean protein containing bamboo shoots of the present invention is bamboo shoot powder, seven berry concentrated powder, chicory dietary fiber, rice protein powder, pea protein powder, coconut sugar It is characterized by mixing black soybean soybean protein and vegetable protein containing mixed powders such as red beet concentrated powder, Luohan fruit powder, isolated soybean protein powder, enzyme-treated stevia, and vitamin C.
  • the sugar content of the protein sediment is 40 to 50 Brix.
  • the protein sediment is characterized in that vegetable protein and black bean soybean protein are mixed at a ratio of 60:40.
  • the vegetable protein is 1 to 5% by weight of bamboo shoot powder, 5 to 10% by weight of seven berry concentrated powder, 1 to 3% by weight of chicory dietary fiber, 30 to 50% by weight of separated soybean protein powder, 5 to 15% by weight of pea protein powder, coconut sugar 10 to 30% by weight, red beet concentrated powder 5 to 10% by weight, Luohan fruit powder 0.1 to 0.5% by weight, enzyme-treated stevia 0.1 to 0.5% by weight, vitamin C 0.05 to 0.1% by weight .
  • the rice cake base is steamed with rice powder, aged by quick freezing for 5 to 20 minutes, and then mixed with 10 to 20 parts by weight of a vegetable protein composition with 80 to 90 parts by weight of the dough, characterized in that it is kneaded. And, it is characterized in that it is produced by putting the protein sediment prepared by the manufacturing method of the present invention in the rice cake base into a molding machine and molding rice cake.
  • the moisture content of the rice powder is set to 54 to 56% and then dried.
  • the sediment prepared by the method for producing protein sediment of the present invention includes vegetable protein containing bamboo shoots and black bean soybean protein (Miryang No. 297, Celadon No. 5) to help improve vitality and physical strength to the body and It is rich in useful nutrients and can be used as a filling material in rice cakes, cookies, or bread.
  • healthy rice cakes can be prepared by the method of manufacturing vegetable protein rice cakes made using the protein sediment of the present invention, so that nutritionally excellent rice cakes that meet the taste of consumers seeking well-being and health can be provided. .
  • sediment is prepared by mixing black bean soybean protein (Milyang No. 297, Cheongja No. 5) and vegetable protein.
  • Sediment is a precipitate of a layer formed when fine particles of starch or proteins sink to the bottom of a liquid in an aqueous solution. Chemically, when two types of aqueous solutions are mixed, ions in the aqueous solution react to form a compound that is insoluble in water. This kind of sediment is used as a filling material in rice cakes, cookies, or bread.
  • This sediment manufacturing method includes boiling black soybean soybean protein (Miryang No. 297, Cheongja No. 5) and mixing the boiled black soybean soybean protein with vegetable protein.
  • the black soybean soybean protein (Milyang No. 297, Cheongja No. 5) has a high sugar content and tastes good compared to native black soybeans, and the antioxidant activity of anthocyanin and isoflavone components is 2.7 and 1.4 times higher than that of native species, respectively. 2021.04.28. Refer to the Rural Development Administration press release)
  • the boiled black bean soybean protein (Milyang No. 297, Cheongja No. 5) is characterized in that the sugar content is 40 to 50 Brix. It is preferably boiled until the sugar content of 45 Brix is reached.
  • Boiled black soybean soybean protein (Miryang No. 297, Cheongja No. 5) is cooled and mashed in a regular mortar. Thereafter, 15 to 20% by weight of water is added to the crushed black soybean soybean protein, mixed, and vegetable protein is mixed together.
  • Table 2 The formulation is shown in Table 2.
  • the vegetable protein is characterized in that it comprises bamboo shoots.
  • the bamboo shoots (including bamboo shoot skins) are young shoots sprouting from the subterranean stem nodes of bamboo. It is known to be effective in preventing high blood pressure. Looking at the nutritional value of these bamboo shoots, protein is 4 times that of onions, vitamin A is over 100 times, and calcium, iron, minerals, vitamins B and vitamin C, fiber, lignin, and pectin are abundantly contained.
  • bamboo shoots contain various components and free amino acids, nitrogen compounds include tyrosine, aspartic acid, glutamic acid, and alanine, and compounds include fructose, glucose, and sucrose.
  • the bamboo shoots are made into powder and used.
  • the bamboo shoot powder is washed and selected from the collected bamboo shoots, steamed at 100 ° C for 30 to 50 minutes, and then cooled in water at a temperature of 13 to 17 ° C. After the water cooling, it is immersed for 24 to 36 hours and then sterilized to enable long-term storage.
  • the sterilized bamboo shoots are dried in a low-temperature dryer at 25 to 30 ° C for 72 to 96 hours, and then finely ground with 150 to 250 mash.
  • bamboo shoot powder More specifically, bamboo shoot powder, seven berry concentrated powder, chicory dietary fiber, rice protein powder, pea protein powder, coconut sugar, red beet concentrated powder, Luohan fruit powder, isolated soybean protein powder, enzyme-treated stevia, vitamin C, etc. mixed powder including those containing
  • the sugar content of the mixture is also characterized in that 40 to 50 Brix.
  • the sugar content is 45 Brix, and the viscosity is maintained at 2,500 to 2,700 P at 27.1 ° C.
  • Table 3 shows the viscosity and quality evaluation according to the amount of water when water was added and stirred in the protein sediment production method.
  • viscosity and quality evaluation were also conducted after freezing at -25 to -30 ° C for 8 to 10 hours and then thawing at room temperature.
  • the quality evaluation was performed on the appearance, stickiness, and sensory evaluation of sediment. Considering age and gender, a total of 40 male and female adults aged 10 to 40 were selected, 10 from each age group, and the purpose of the evaluation was explained. was performed with In addition, the sediment was rapidly frozen for 20 minutes and then thawed at room temperature to evaluate changes in viscosity and quality ( ⁇ : excellent, ⁇ : average, ⁇ : low).
  • Example 2 Comparative Example 1 Comparative Example 2 water formulation Add 15% Add 20% add 5% no add Viscosity after stirring 2,600P 2,700P 2,300P 2,000P quality after stirring ⁇ ⁇ ⁇ ⁇ Viscosity after thawing 2,600P 2,700P 2,000P 1,700P Quality after thawing ⁇ ⁇ ⁇ ⁇
  • the sediment prepared by the protein sediment manufacturing method of the present invention received excellent grades as a result of evaluation of viscosity and quality after stirring.
  • the viscosity immediately after stirring was similar to the viscosity after rapid freezing and thawing, and the evaluation results such as taste, appearance, and stickiness were also excellent.
  • the method of manufacturing vegetable protein sediment rice cake using the prepared sediment includes a rice cake manufacturing step of manufacturing a rice cake base and a molding step of molding rice cake by putting protein sediment.
  • the rice cake manufacturing step is prepared by preparing a rice cake dough and then mixing a vegetable protein composition after aging.
  • rice is immersed for 2 to 4 hours, then dried to a moisture content of 54 to 56%, then ground to 60 to 100 mesh, and then 10 to 30 at a temperature of 90 to 110 ° C. using a steam punch mortar. Steam for minutes. Then, using a steam punch mortar, the second kneading is performed to prepare a batter.
  • the dough is rapidly frozen and matured in a metal freezer for 5 to 20 minutes.
  • the rice cake base means that the vegetable protein composition is mixed and kneaded.
  • protein sediment is added to form rice cakes.
  • the rice cake containing the sediment is frozen in a quick freezer at -25 to -30 ° C for 8 to 24 hours and then packaged.
  • the packaged rice cake is shipped after being stored in a refrigerator around -15 to -20 ° C.
  • Table 4 shows the quality evaluation of the rice cakes after thawing of the rice cakes molded with the sediment prepared by the manufacturing method of Example 1 and the rice cakes prepared with the sediment of Comparative Example 1.
  • the photograph of the experimental results in Table 4 is the same as the photograph shown in FIG. 1, (a) is a photograph after thawing of Example 1, and (b) is a photograph after thawing of Comparative Example 1.
  • Example 1 In the case of Example 1, there was no quality change immediately after the preparation of the sediment, after rapid freezing and thawing, and there was no quality change such as cracking of the rice cake even after it was made into rice cake containing sediment. However, in Comparative Example 1, the viscosity decreased during the thawing process after the quick freezing of the sediment, and the rice cake cracked and hardened after thawing because moisture was taken from the sediment even after it was prepared by the general rice cake dough method.

Abstract

The present invention relates to: a method for producing a protein filling made by mixing a black soybean protein (Miryang No. 294, Cheongja No. 5) and a plant protein containing a mixed powder of bamboo shoots, seven-berry concentrate powder, chicory dietary fiber, rice protein powder, pea protein powder, coconut sugar, red beet concentrate powder, monk fruit powder, isolated soybean protein powder, enzyme treated stevia, vitamin C, and the like; and a method for producing plant protein rice cake made using the protein filling.

Description

죽순이 함유된 식물성 프로틴과 검은콩대두단백을 포함하는 프로틴 앙금의 제조 방법과 이를 이용하여 만든 식물성 프로틴 앙금떡의 제조방법Method for manufacturing protein sediment containing vegetable protein and black bean soybean protein containing bamboo shoots and manufacturing method for vegetable protein sediment rice cake made using the same
본 발명은 죽순분말, 세븐베리농축분말, 치커리식이섬유, 쌀단백분말, 완두단백분말, 코코넛슈가, 레드비트농축분말, 나한과분말, 분리대두단백분말, 효소처리스테비아, 비타민 C 등 혼합분말이 함유된 식물성 프로틴과 검은콩대두단백(밀양294호, 청자 5호)을 혼합하여 만든 프로틴 앙금의 제조방법 및 이를 이용하여 만든 식물성 프로틴 떡의 제조에 관한 것이다. The present invention is a mixed powder such as bamboo shoot powder, sevenberry concentrated powder, chicory dietary fiber, rice protein powder, pea protein powder, coconut sugar, red beet concentrated powder, Monk fruit powder, isolated soybean protein powder, enzyme-treated stevia, vitamin C, etc. It relates to a method for producing protein sediment made by mixing contained vegetable protein and black soybean protein (Milyang No. 294, Celadon No. 5) and vegetable protein rice cake made using the same.
최근 생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다. As the standard of living has recently improved, consumers' preference for food has been diversified and refined, and there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.
이러한 추세에 따라 최근 빵, 과자, 떡 등은 밀가루나 쌀가루를 이용하는 종래의 제조방식에서 벗어나 유용성을 향상시킬 수 있는 다양한 기능성 물질들을 함유하는 방향으로 연구되고 있다.In accordance with this trend, bread, confectionery, rice cakes, etc. have recently been studied in the direction of containing various functional substances that can improve usefulness, away from the conventional manufacturing method using wheat flour or rice flour.
떡은 우리나라 전래의 조리 가공 식품으로 주로 멥살(백미)이나 찹쌀을 기분으로 하고 여기에 견과류 등의 배합을 통해 영양상의 균형을 이루고 있을 뿐만 아니라 건강 증진 면에서도 훌륭한 우리의 전통식품이다. 떡, 빵 등은 기본이 되는 재료가 밀가루나 쌀가루로서 대부분의 열량을 탄수화물로부터 공급받기 때문에 균형잡힌 영양 섭취가 어려우며 그에 따른 여러가지 질환이 나타날 수 있다. Tteok is a traditionally prepared and processed food in Korea. It is mainly made of non-glutinous rice or glutinous rice, and is not only nutritionally balanced by mixing nuts, but also a great traditional food in terms of improving health. Since the basic ingredients of rice cakes and bread are wheat flour or rice flour, and most of the calories are supplied from carbohydrates, it is difficult to take a balanced diet, and various diseases may occur accordingly.
또한, 단백질 보충제(프로틴)은 근육 성장에 필요한 단백질을 공급하는 보충제로서, 분말로 제조되어 물이나 음료에 용해하여 섭취하거나, 처음부터 음료 형태로 제조되어, 스포츠 음료, 에너지 음료, 피트니스 음료 등의 기능성 식품이다. 단백질 보충제(프로틴)의 재료로는 콩, 우유, 계란, 소고기 등 다양하며, 보통 물에 타먹지만 맛이 없기 때문에 우유나 두유 등의 액체에 섞어 먹기도 한다. In addition, protein supplements (proteins) are supplements that supply protein necessary for muscle growth, and are made into powder and consumed by dissolving in water or beverages, or made in the form of beverages from the beginning, such as sports drinks, energy drinks, fitness drinks, etc. It is a functional food. The ingredients of protein supplements (protein) are various, such as soybeans, milk, eggs, and beef.
그러나, 프로틴은 합성첨가물과 방부제를 많이 함유하여 오히려 건강을 저해한다. 특히, 단백질의 비린맛을 없애기 위해 설탕 또는 아스파탐과 같은 합성감미료 및 정제된 탄수화물을 사용함으로써 건강에 해를 주는 것으로 알려져 있다. However, protein contains a lot of synthetic additives and preservatives, which rather harms health. In particular, it is known to harm health by using synthetic sweeteners and refined carbohydrates such as sugar or aspartame to eliminate the fishy taste of protein.
[선행기술문헌][Prior art literature]
[특허문헌][Patent Literature]
(특허문헌 1) KR 10-1617245 B (Patent Document 1) KR 10-1617245 B
(특허문헌 2) KR 10-1029390 B (Patent Document 2) KR 10-1029390 B
상기 문제점을 해결하기 위하여 본 발명은 죽순이 함유된 식물성 프로틴과 검은콩대두단백(밀양297호, 청자 5호)을 포함하여 신체에 활력 및 체력증진에 도움을 주고 인체에 유용한 영양소가 풍부한 프로틴 앙금의 제조 방법을 제공하는데 그 목적이 있다. In order to solve the above problems, the present invention contains vegetable protein containing bamboo shoots and black bean soybean protein (Miryang No. 297, Celadon No. 5), which helps to improve vitality and physical strength to the body and contains protein sediment rich in nutrients useful for the human body. Its purpose is to provide a manufacturing method.
또한, 상기 프로틴 앙금을 이용하여 만든 식물성 프로틴 앙금떡은 영양학적으로 우수하고 맛과 풍미가 향상되는 식물성 프로틴 앙금떡의 제조방법을 제공하는데 그 목적이 있다. In addition, it is an object of the present invention to provide a method for producing vegetable protein bean paste that is nutritionally excellent and has improved taste and flavor.
상기 목적을 달성하기 위해 본 발명의 죽순이 함유된 식물성 프로틴과 검은콩대두단백을 포함하는 프로틴 앙금의 제조 방법은 죽순분말, 세븐베리농축분말, 치커리식이섬유, 쌀단백분말, 완두단백분말, 코코넛슈가, 레드비트농축분말, 나한과분말, 분리대두단백분말, 효소처리스테비아, 비타민 C 등 혼합분말이 함유된 식물성 프로틴과 검은콩대두단백을 혼합한 것을 특징으로 한다. In order to achieve the above object, the method for producing protein sediment containing vegetable protein and black soybean protein containing bamboo shoots of the present invention is bamboo shoot powder, seven berry concentrated powder, chicory dietary fiber, rice protein powder, pea protein powder, coconut sugar It is characterized by mixing black soybean soybean protein and vegetable protein containing mixed powders such as red beet concentrated powder, Luohan fruit powder, isolated soybean protein powder, enzyme-treated stevia, and vitamin C.
상기 프로틴 앙금의 당도는 40 내지 50 Brix 인 것을 특징으로 한다. The sugar content of the protein sediment is 40 to 50 Brix.
상기 프로틴 앙금은 식물성 프로틴과 검은콩대두단백이 60:40 으로 혼합되는 것을 특징으로 한다. The protein sediment is characterized in that vegetable protein and black bean soybean protein are mixed at a ratio of 60:40.
상기 식물성 프로틴은 죽순분말 1~5중량%, 세븐베리농축분말 5~10중량%, 치커리식이섬유 1~3중량%, 분리대두단백분말 30~50중량%, 완두단백분말 5~15중량%, 코코넛슈가 10~30중량%, 레드비트농축분말 5~10중량%, 나한과분말 0.1~0.5중량%, 효소처리 스테비아 0.1~0.5중량%, 비타민 C 0.05~0.1중량%으로 구성되는 것을 특징으로 한다. The vegetable protein is 1 to 5% by weight of bamboo shoot powder, 5 to 10% by weight of seven berry concentrated powder, 1 to 3% by weight of chicory dietary fiber, 30 to 50% by weight of separated soybean protein powder, 5 to 15% by weight of pea protein powder, Coconut sugar 10 to 30% by weight, red beet concentrated powder 5 to 10% by weight, Luohan fruit powder 0.1 to 0.5% by weight, enzyme-treated stevia 0.1 to 0.5% by weight, vitamin C 0.05 to 0.1% by weight .
떡 기지는 쌀 분말을 스팀으로 찌고 이를 반죽한 반죽물을 5 내지 20분 동안 급속냉동으로 숙성한 후 반죽 80 내지 90 중량부에 식물성 프로틴 조성물 10 내지 20 중량부를 혼합한 후 이를 반죽하는 것을 특징으로 하고, 상기 떡 기지에 본 발명의 제조방법으로 제조된 프로틴 앙금을 성형기에 넣고 떡을 성형하여 제조된 것을 특징으로 한다. The rice cake base is steamed with rice powder, aged by quick freezing for 5 to 20 minutes, and then mixed with 10 to 20 parts by weight of a vegetable protein composition with 80 to 90 parts by weight of the dough, characterized in that it is kneaded. And, it is characterized in that it is produced by putting the protein sediment prepared by the manufacturing method of the present invention in the rice cake base into a molding machine and molding rice cake.
상기 떡 기지에서 쌀 분말의 수분함량은 54 내지 56%로 맞춘 후 건조하는 것을 특징으로 한다. In the rice cake base, the moisture content of the rice powder is set to 54 to 56% and then dried.
상기와 같이 본 발명의 프로틴 앙금의 제조 방법으로 제조된 앙금은 죽순이 함유된 식물성 프로틴과 검은콩대두단백(밀양297호, 청자 5호)을 포함하여 신체에 활력 및 체력증진에 도움을 주고 인체에 유용한 영양소가 풍부하여 떡이나 과자 또는 빵 등의 속에 충전하는 재료(素)로 사용될 수 있다. As described above, the sediment prepared by the method for producing protein sediment of the present invention includes vegetable protein containing bamboo shoots and black bean soybean protein (Miryang No. 297, Celadon No. 5) to help improve vitality and physical strength to the body and It is rich in useful nutrients and can be used as a filling material in rice cakes, cookies, or bread.
또한, 상기 본 발명의 프로틴 앙금을 이용하여 만든 식물성 프로틴 앙금떡의 제조방법으로 건강식 떡을 제조할 수 있어 영양학적으로 우수하고 웰빙 및 건강을 추구하는 소비자의 기호에 맞는 건강식 떡이 제공될 수 있다. In addition, healthy rice cakes can be prepared by the method of manufacturing vegetable protein rice cakes made using the protein sediment of the present invention, so that nutritionally excellent rice cakes that meet the taste of consumers seeking well-being and health can be provided. .
도 1에서 (a)는 실시예1의 해동 후 사진이고, (b)는 비교예1의 해동 후 사진이다. 1, (a) is a photograph after thawing of Example 1, and (b) is a photograph after thawing of Comparative Example 1.
이하 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다. 그리고 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다. Hereinafter, a preferred embodiment of the present invention will be described in detail. And, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.
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이하, 본 발명을 구체적으로 설명하기로 한다. Hereinafter, the present invention will be described in detail.
본 발명은 검은콩대두단백(밀양297호, 청자5호)와 식물성 프로틴을 혼합하여 앙금을 제조한다. In the present invention, sediment is prepared by mixing black bean soybean protein (Milyang No. 297, Cheongja No. 5) and vegetable protein.
앙금(sediment)은 수용액상에서 녹말류나 단백질류의 미세한 입자가 액체의 저면에 가라앉아 생긴 층의 침전물이다. 화학적으로는 두 종류의 수용액을 섞었을 때, 수용액 속의 이온들이 반응하여 만들어지는 것으로 물에 녹지 않는 화합물이다. 이런 앙금은 떡이나 과자 또는 빵 등의 속에 충전하는 재료(素)로 사용된다. Sediment is a precipitate of a layer formed when fine particles of starch or proteins sink to the bottom of a liquid in an aqueous solution. Chemically, when two types of aqueous solutions are mixed, ions in the aqueous solution react to form a compound that is insoluble in water. This kind of sediment is used as a filling material in rice cakes, cookies, or bread.
이러한 앙금 제조방법은 검은콩대두단백(밀양297호, 청자5호)을 삶는 단계와, 삶은 검은콩대두단백과 식물성 프로틴을 혼합하는 단계를 포함한다. This sediment manufacturing method includes boiling black soybean soybean protein (Miryang No. 297, Cheongja No. 5) and mixing the boiled black soybean soybean protein with vegetable protein.
상기 검은콩대두단백(밀양297호, 청자5호)은 재래종 검정콩과 비교하면 당도가 높아 맛이 좋으며 항산화 활성이 우후한 안도시아닌과 이소플라본 성분이 재래종보다 각각 2.7배, 1.4배 많다.(2021.04.28. 농촌진흥청 보도자료 참고) The black soybean soybean protein (Milyang No. 297, Cheongja No. 5) has a high sugar content and tastes good compared to native black soybeans, and the antioxidant activity of anthocyanin and isoflavone components is 2.7 and 1.4 times higher than that of native species, respectively. 2021.04.28. Refer to the Rural Development Administration press release)
상기 검은콩대두단백을 삶는 단계는 국내산 검은콩대두단백(밀양297호, 청자5호)을 씻은 후 중불에 20 내지 30분간 삶는다. 상기 검은콩대두단백은 아래 표1의 배합으로 삶는다. In the step of boiling the black soybean soybean protein, domestic black soybean soybean protein (Miryang No. 297, Celadon No. 5) is washed and then boiled over medium heat for 20 to 30 minutes. The black bean soybean protein is boiled in the formulation shown in Table 1 below.
원료명raw material name 비율(%)ratio(%)
검은콩대두단백(밀양297호, 청자5호)Black soybean protein (Miryang No. 297, Celadon No. 5) 40 ~ 6040 to 60
트레할로스(trehalous)trehalose 47 ~ 5247 to 52
식염saline 0.1 ~ 0.50.1 to 0.5
합계Sum 100100
상기 삶은 검은콩대두단백(밀양297호, 청자5호)은 당도가 40 내지 50 Brix 인 것을 특징으로 한다. 바람직하게는 45Brix의 당도가 되는 시간까지 삶는다. 삶은 검은콩대두단백(밀양297호, 청자5호)은 식힌 후 일반 절구에 넣고 으깬다. 이후 으깨진 검은콩대두단백에 전체 분량 대비 15 내지 20중량% 물을 추가한 후 섞은 후 식물성 프로틴을 함께 섞는다. 배합은 표2에 나타내었다. The boiled black bean soybean protein (Milyang No. 297, Cheongja No. 5) is characterized in that the sugar content is 40 to 50 Brix. It is preferably boiled until the sugar content of 45 Brix is reached. Boiled black soybean soybean protein (Miryang No. 297, Cheongja No. 5) is cooled and mashed in a regular mortar. Thereafter, 15 to 20% by weight of water is added to the crushed black soybean soybean protein, mixed, and vegetable protein is mixed together. The formulation is shown in Table 2.
원료명raw material name 배합combination
검은콩대두단백Black Bean Soybean Protein 60kg60kg
죽염bamboo salt 300 ~ 4500g300~4500g
트레할로스(trehalous)trehalose 15 ~ 20kg15 to 20kg
식물성 프로틴vegetable protein 7.55 ~ 9kg7.55 to 9kg
상기 식물성 프로틴은 죽순을 포함하는 것을 특징으로 한다. 상기 죽순(죽순껍질을 포함한)은 대나무의 땅속줄기 마디에서 돋아나는 어린순으로, 동의보감 및 한국본초도감에 의하면 변비예방, 숙취해소, 청혈작용, 이뇨작용, 스트레스, 불면증, 비만증, 피부염, 만성기관지염 그리고 고혈압 예방 등에 효과가 있는 것으로 알려져 있다. 이러한 죽순의 영양적 가치를 살펴보면, 단백질은 양파의 4배이고 비타민A는 무려 100배가 넘으며, 이외에 칼슘, 철분, 무기질, 비타민B·비타민C, 섬유소, 리그닌, 펙틴 등이 풍부하게 함유되어 있다. 또 죽순에는 여러 가지 구성, 유리 아미노산이 들어 있으며, 질소화합물로는 티로신·아스파라긴산·글루탐산·알라닌 등이 많고, 화합물로는 과당·포도당·자당 등을 함유하고 있다.The vegetable protein is characterized in that it comprises bamboo shoots. The bamboo shoots (including bamboo shoot skins) are young shoots sprouting from the subterranean stem nodes of bamboo. It is known to be effective in preventing high blood pressure. Looking at the nutritional value of these bamboo shoots, protein is 4 times that of onions, vitamin A is over 100 times, and calcium, iron, minerals, vitamins B and vitamin C, fiber, lignin, and pectin are abundantly contained. In addition, bamboo shoots contain various components and free amino acids, nitrogen compounds include tyrosine, aspartic acid, glutamic acid, and alanine, and compounds include fructose, glucose, and sucrose.
본 발명에서는 상기 죽순을 분말로 만들어서 사용한다. In the present invention, the bamboo shoots are made into powder and used.
상기 죽순 분말은 채취된 죽순을 세척하고 정선한 다음 100℃에서 30 내지 50분간 증숙한 후 13 내지 17℃ 온도에서 수냉시킨다. 상기 수냉 후 24 내지 36시간 동안 침지시킨 다음 멸균하여 장기보관이 가능하도록 한다. 상기 멸균 처리된 죽순을 25 내지 30℃ 저온건조기에서 72 내지 96시간 건조한 후 150 내지 250mash로 곱게 갈아 만든다. The bamboo shoot powder is washed and selected from the collected bamboo shoots, steamed at 100 ° C for 30 to 50 minutes, and then cooled in water at a temperature of 13 to 17 ° C. After the water cooling, it is immersed for 24 to 36 hours and then sterilized to enable long-term storage. The sterilized bamboo shoots are dried in a low-temperature dryer at 25 to 30 ° C for 72 to 96 hours, and then finely ground with 150 to 250 mash.
보다 상세하게는 죽순분말, 세븐베리농축분말, 치커리식이섬유, 쌀단백분말, 완두단백분말, 코코넛슈가, 레드비트농축분말, 나한과분말, 분리대두단백분말, 효소처리스테비아, 비타민 C 등 혼합분말이 함유된 것을 포함한다. More specifically, bamboo shoot powder, seven berry concentrated powder, chicory dietary fiber, rice protein powder, pea protein powder, coconut sugar, red beet concentrated powder, Luohan fruit powder, isolated soybean protein powder, enzyme-treated stevia, vitamin C, etc. mixed powder including those containing
상기 삶은 검은콩대두단백과 식물성 프로틴은 교반기에서 18hz에서 교반을 시작한 후 10분후에 27hz로 교반한다. 이때 혼합물의 당도 역시 40 내지 50 Brix 인 것을 특징으로 한다. 바람직하게는 45Brix의 당도가 되도록 하고, 점도는 27.1℃에서 2,500 내지 2,700P가 유지되도록 한다. The boiled black soybean soybean protein and vegetable protein were stirred at 27hz after 10 minutes after starting stirring at 18hz in a stirrer. At this time, the sugar content of the mixture is also characterized in that 40 to 50 Brix. Preferably, the sugar content is 45 Brix, and the viscosity is maintained at 2,500 to 2,700 P at 27.1 ° C.
표 3은 프로틴 앙금제조 방법에 있어서, 물을 추가하여 교반하였을 때 물의 양에 따른 점도와 품질평가를 한 것이다. 또한 점도와 품질 평가는 -25 내지 -30℃에서 8 내지 10시간 냉동한 후 상온에서 해동한 후에 대한 것도 함께 실시하였다. 상기 품질평가는 앙금의 외형 및 찰기, 관능평가로 연령과 성별을 고려하여 10대 내지 40대 성인 남녀를 각 연령대별로 10명씩 총 40명을 선정하여 평가의 취지를 설명하고 품질에 대하여 설문 평가 방식으로 수행되었다. 또한, 앙금을 20분간 급속 냉동 후 상온에서 해동하여 점도 변화 및 품질 변화를 평가(○: 우수, △: 보통, ×: 낮음) 하였다. Table 3 shows the viscosity and quality evaluation according to the amount of water when water was added and stirred in the protein sediment production method. In addition, viscosity and quality evaluation were also conducted after freezing at -25 to -30 ° C for 8 to 10 hours and then thawing at room temperature. The quality evaluation was performed on the appearance, stickiness, and sensory evaluation of sediment. Considering age and gender, a total of 40 male and female adults aged 10 to 40 were selected, 10 from each age group, and the purpose of the evaluation was explained. was performed with In addition, the sediment was rapidly frozen for 20 minutes and then thawed at room temperature to evaluate changes in viscosity and quality (○: excellent, △: average, ×: low).
구분division 실시예1Example 1 실시예2Example 2 비교예1Comparative Example 1 비교예2Comparative Example 2
물 배합water formulation 15% 추가Add 15% 20% 추가Add 20% 5% 추가add 5% 추가 없음no add
교반 후 점도Viscosity after stirring 2,600P2,600P 2,700P2,700P 2,300P2,300P 2,000P2,000P
교반 후 품질quality after stirring ○○ ○○ △△ △△
해동 후 점도Viscosity after thawing 2,600P2,600P 2,700P2,700P 2,000P2,000P 1,700P1,700P
해동 후 품질Quality after thawing ○○ ○○ ×× ××
본 발명의 프로틴 앙금제조 방법으로 제조된 앙금은 교반후 점도와 품질이 평가 결과 우수한 경가를 받았다. 교반 직후 점도가 급속 냉동 후 해동한 점도가 비슷하게 나타났으며, 맛이나, 외형, 찰기 등의 평가 결과 역시 우수한 것으로 나타났다. The sediment prepared by the protein sediment manufacturing method of the present invention received excellent grades as a result of evaluation of viscosity and quality after stirring. The viscosity immediately after stirring was similar to the viscosity after rapid freezing and thawing, and the evaluation results such as taste, appearance, and stickiness were also excellent.
상기 제조된 앙금을 이용하여 식물성 프로틴 앙금떡의 제조방법은 떡 기지를 제조하는 떡 제조단계와 프로틴 앙금을 넣어 떡을 성형하는 성형단계를 포함한다. The method of manufacturing vegetable protein sediment rice cake using the prepared sediment includes a rice cake manufacturing step of manufacturing a rice cake base and a molding step of molding rice cake by putting protein sediment.
상기 떡 제조단계는 떡 반죽물 제조한 다음 숙성 후 식물성 프로틴 조성물을 혼합하여 제조한다. The rice cake manufacturing step is prepared by preparing a rice cake dough and then mixing a vegetable protein composition after aging.
상기 떡 반죽물 제조는 쌀을 2 내지 4시간 침지하여 불린 후 수분함량 54 내지 56%로 맞추어 건조한 다음 60 내지 100 메쉬로 분쇄한 후 스팀 펀치절구 등을 이용하여 90 내지 110℃ 온도에서 10 내지 30분간 찐다. 그 다음 스팀 펀치절구를 이용하여 2차 치대어 반죽물을 제조한다. In the preparation of the rice cake dough, rice is immersed for 2 to 4 hours, then dried to a moisture content of 54 to 56%, then ground to 60 to 100 mesh, and then 10 to 30 at a temperature of 90 to 110 ° C. using a steam punch mortar. Steam for minutes. Then, using a steam punch mortar, the second kneading is performed to prepare a batter.
상기 반죽물은 금속냉도고에서 5 내지 20분간 급속냉동 숙성한다. The dough is rapidly frozen and matured in a metal freezer for 5 to 20 minutes.
또한, 상기 숙성 후 반죽 80 내지 90 중량부와 식물성 프로틴 조성물 10 내지 20 중량부를 혼합하여 반죽한다. 이때, 상기 떡 기지는 식물성 프로틴 조성물이 혼합되어 반죽된 것을 의미한다. In addition, after the aging, 80 to 90 parts by weight of the dough and 10 to 20 parts by weight of the vegetable protein composition are mixed and kneaded. At this time, the rice cake base means that the vegetable protein composition is mixed and kneaded.
상기 반죽 후 프로틴 앙금을 넣어 떡을 성형한다. After the kneading, protein sediment is added to form rice cakes.
상기 앙금이 포함된 떡은 -25 내지 -30℃의 급속 냉동고에서 8 내지 24시간 냉동한 후 포장한다. The rice cake containing the sediment is frozen in a quick freezer at -25 to -30 ° C for 8 to 24 hours and then packaged.
상기 포장된 떡은 - 15 내지 -20℃ 내외 냉장고에서 보관 후 출하한다. The packaged rice cake is shipped after being stored in a refrigerator around -15 to -20 ° C.
표 4는 실시예1의 제조방법으로 제조된 앙금을 넣어 성형된 떡과, 비교예1의 앙금으로 제조된 떡의 해동 후 떡의 품질 평가를 나타내었다. 표 4의 실험결과 사진은 도 1에 도시된 사진과 같다. 도 1에서 (a)는 실시예1의 해동 후 사진이고, (b)는 비교예1의 해동 후 사진이다. Table 4 shows the quality evaluation of the rice cakes after thawing of the rice cakes molded with the sediment prepared by the manufacturing method of Example 1 and the rice cakes prepared with the sediment of Comparative Example 1. The photograph of the experimental results in Table 4 is the same as the photograph shown in FIG. 1, (a) is a photograph after thawing of Example 1, and (b) is a photograph after thawing of Comparative Example 1.
구분division 실시예1Example 1 비교예1Comparative Example 1
떡 반죽물 수분 함량Rice cake batter moisture content 55%55% 15%15%
해동 후 갈라짐 유무Cracks after defrosting 없음doesn't exist 있음has exist
실시예1의 경우 앙금의 제조 직후, 급속냉동 후 해동 시 품질 변화가 없었으며, 앙금이 포함된 떡으로 제조한 후에도 떡의 갈라짐 등 품질 변화가 없었다. 그러나 비교예1는 앙금이 급속냉동 후 해동과정으로 점도가 떨어지는 현상이 나타났으며, 일반 떡반죽물의 방법으로 제조한 후에도 앙금에서 수분을 뺏어가기 때문에 해동 후 떡이 갈라지고 딱딱해지는 현상이 나타났다. In the case of Example 1, there was no quality change immediately after the preparation of the sediment, after rapid freezing and thawing, and there was no quality change such as cracking of the rice cake even after it was made into rice cake containing sediment. However, in Comparative Example 1, the viscosity decreased during the thawing process after the quick freezing of the sediment, and the rice cake cracked and hardened after thawing because moisture was taken from the sediment even after it was prepared by the general rice cake dough method.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는바, 도면에 예시된 것에 한정되는 것은 아니며, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적 기술은 단지 바람직한 실시 양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다. As above, specific parts of the present invention have been described in detail, but are not limited to those illustrated in the drawings, and for those skilled in the art, these specific descriptions are only preferred embodiments, and thereby the present invention It will be clear that the scope is not limited. Accordingly, the substantial scope of the invention will be defined by the appended claims and their equivalents.
무radish

Claims (6)

  1. 죽순분말, 세븐베리농축분말, 치커리식이섬유, 쌀단백분말, 완두단백분말, 코코넛슈가, 레드비트농축분말, 나한과분말, 분리대두단백분말, 효소처리스테비아, 비타민 C 등 혼합분말이 함유된 식물성 프로틴과 검은콩대두단백을 혼합한 것을 특징으로 하는 죽순이 함유된 식물성 프로틴과 검은콩대두단백을 포함하는 프로틴 앙금의 제조 방법.Bamboo shoot powder, seven berry concentrated powder, chicory dietary fiber, rice protein powder, pea protein powder, coconut sugar, red beet concentrated powder, Monk fruit powder, isolated soybean protein powder, enzyme-treated stevia, vegetable containing mixed powder such as vitamin C A method for producing protein sediment containing plant protein and black soybean soybean protein containing bamboo shoots, characterized in that the protein and black soybean soybean protein are mixed.
  2. 제 1 항에 있어서, According to claim 1,
    상기 프로틴 앙금의 당도는 40 내지 50 Brix 인 것을 특징으로 하는 죽순이 함유된 식물성 프로틴과 검은콩대두단백을 포함하는 프로틴 앙금의 제조 방법.A method for producing protein sediment containing vegetable protein and black soybean soybean protein containing bamboo shoots, characterized in that the sugar content of the protein sediment is 40 to 50 Brix.
  3. 제 1 항에 있어서, According to claim 1,
    상기 프로틴 앙금은 식물성 프로틴과 검은콩대두단백이 60:40 으로 혼합되는 것을 특징으로 하는 죽순이 함유된 식물성 프로틴과 검은콩대두단백을 포함하는 프로틴 앙금의 제조 방법.The protein sediment is a method for producing protein sediment containing vegetable protein and black soybean soybean protein containing bamboo shoots, characterized in that vegetable protein and black bean soybean protein are mixed in a ratio of 60:40.
  4. 제 1 항에 있어서, According to claim 1,
    상기 식물성 프로틴은 죽순분말 1~5중량%, 세븐베리농축분말 5~10중량%, 치커리식이섬유 1~3중량%, 분리대두단백분말 30~50중량%, 완두단백분말 5~15중량%, 코코넛슈가 10~30중량%, 레드비트농축분말 5~10중량%, 나한과분말 0.1~0.5중량%, 효소처리 스테비아 0.1~0.5중량%, 비타민 C 0.05~0.1중량%으로 구성되는 것을 특징으로 하는 죽순이 함유된 식물성 프로틴과 검은콩대두단백을 포함하는 프로틴 앙금의 제조 방법.The vegetable protein is 1 to 5% by weight of bamboo shoot powder, 5 to 10% by weight of seven berry concentrated powder, 1 to 3% by weight of chicory dietary fiber, 30 to 50% by weight of separated soybean protein powder, 5 to 15% by weight of pea protein powder, Coconut sugar 10 to 30% by weight, red beet concentrated powder 5 to 10% by weight, Luohan fruit powder 0.1 to 0.5% by weight, enzyme-treated stevia 0.1 to 0.5% by weight, vitamin C 0.05 to 0.1% by weight A method for producing protein sediment containing vegetable protein and black bean soybean protein containing bamboo shoots.
  5. 떡 기지는 쌀 분말을 스팀으로 찌고 이를 반죽한 반죽물을 5 내지 20분 동안 급속냉동으로 숙성한 후 반죽 80 내지 90 중량부에 식물성 프로틴 조성물 10 내지 20 중량부를 혼합한 후 이를 반죽하는 것을 특징으로 하고, The rice cake base is steamed with rice powder, aged by quick freezing for 5 to 20 minutes, and then mixed with 10 to 20 parts by weight of a vegetable protein composition with 80 to 90 parts by weight of the dough, characterized in that it is kneaded. do,
    상기 떡 기지에 제 1 항 내지 제 4 항 중 어느 한항의 제조방법으로 제조된 프로틴 앙금을 성형기에 넣고 떡을 성형하여 제조된 것을 특징으로 하는 식물성 프로틴 앙금떡의 제조방법.A method for producing vegetable protein sediment rice cakes, characterized in that the protein sediment prepared by the manufacturing method of any one of claims 1 to 4 is put into the rice cake base and molded into rice cakes.
  6. 제 5 항에 있어서, According to claim 5,
    상기 떡 기지에서 쌀 분말의 수분함량은 54 내지 56%로 맞춘 후 건조하는 것을 특징으로 하는 식물성 프로틴 앙금떡의 제조방법.Method for producing vegetable protein sediment rice cake, characterized in that the moisture content of the rice powder in the rice cake base is adjusted to 54 to 56% and then dried.
PCT/KR2021/018420 2021-08-30 2021-12-07 Method for producing protein filling including black soybean protein and plant protein containing bamboo shoots, and method for producing plant protein filling rice cake produced using same WO2023033262A2 (en)

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