WO2023033262A3 - 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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Publication number
WO2023033262A3
WO2023033262A3 PCT/KR2021/018420 KR2021018420W WO2023033262A3 WO 2023033262 A3 WO2023033262 A3 WO 2023033262A3 KR 2021018420 W KR2021018420 W KR 2021018420W WO 2023033262 A3 WO2023033262 A3 WO 2023033262A3
Authority
WO
WIPO (PCT)
Prior art keywords
protein
producing
powder
filling
plant protein
Prior art date
Application number
PCT/KR2021/018420
Other languages
French (fr)
Korean (ko)
Other versions
WO2023033262A2 (en
Inventor
박영수
유선희
권세환
최현창
조성용
김태영
김태경
최지원
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.)
Filing date
Publication date
Application filed by 담양죽순 영농조합법인 filed Critical 담양죽순 영농조합법인
Priority to JP2022572616A priority Critical patent/JP2023544939A/en
Publication of WO2023033262A2 publication Critical patent/WO2023033262A2/en
Publication of WO2023033262A3 publication Critical patent/WO2023033262A3/en

Links

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
    • 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

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.
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)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022572616A JP2023544939A (en) 2021-08-30 2021-12-07 Method for producing protein paste containing vegetable protein containing bamboo shoots and black soybean protein, and method for producing vegetable protein bean paste made using the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020210114540A KR20230033164A (en) 2021-08-30 2021-08-30 A manufacturing method of Protein Sediment containing Black soybean Protein and Rice Cake prepared therefrom
KR10-2021-0114540 2021-08-30

Publications (2)

Publication Number Publication Date
WO2023033262A2 WO2023033262A2 (en) 2023-03-09
WO2023033262A3 true WO2023033262A3 (en) 2023-04-27

Family

ID=85411461

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2021/018420 WO2023033262A2 (en) 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

Country Status (3)

Country Link
JP (1) JP2023544939A (en)
KR (1) KR20230033164A (en)
WO (1) WO2023033262A2 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01218562A (en) * 1988-02-26 1989-08-31 Tatsuo Taniguchi Mochi (rice cake) containing pine, bamboo and ume (plum) mixed therein

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101029390B1 (en) 2010-11-09 2011-04-14 문현주 Manufacturing method of whole red beans
KR101617245B1 (en) 2014-05-16 2016-05-02 채종율 Manufacturing method of nutrient-enhanced tteok and nutrient-enhanced tteok

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01218562A (en) * 1988-02-26 1989-08-31 Tatsuo Taniguchi Mochi (rice cake) containing pine, bamboo and ume (plum) mixed therein

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
DESIGN WINNER: "It's a Delicious Protein Shake, So It's Good as a Meal Replacement", NAVER BLOG, KR, KR, pages 1 - 11, XP055976554, Retrieved from the Internet <URL:https://blog.naver.com/seungwan22/222088842586>> [retrieved on 20221101] *
GUNDAM KANG MN: "Instead of Breakfast, I Tried the Protein Shake Da Beau Lab GI Diet Formula for a Week", NAVER BLOG, KR, KR, pages 1 - 13, XP055976545, Retrieved from the Internet <URL:https://blog.naver.com/pegasus1114/221547390826> [retrieved on 20221101] *
SONG, YOUNG EUN; HAN, HYUN AH; LEE, SONG YEE; SHIN, SO HEE; CHOI, SO RA; SONG, EUN JU; KWON, SUK JU: "Quality Characteristics of Black Soybean Sediments according to Different Addition Ratio of Black Soybean", THE KOREAN JOURNAL OF FOOD AND NUTRITION, KOREAN INTELLECTUAL PROPERTY OFFICE, vol. 33, no. 3, 30 June 2020 (2020-06-30), pages 299 - 308, XP009546170, ISSN: 1225-4339, DOI: 10.9799/ksfan.2020.33.3.299 *
YOSHI PEACH RUBY: "Protein Shake Wellers Right Color Shake Green for a Meal Replacement", NAVER BLOG, KR, KR, pages 1 - 13, XP055976550, Retrieved from the Internet <URL:https://blog.naver.com/jongym81/221583822642> [retrieved on 20221101] *

Also Published As

Publication number Publication date
JP2023544939A (en) 2023-10-26
WO2023033262A2 (en) 2023-03-09
KR20230033164A (en) 2023-03-08

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