INDUSTRY ACADEMIC COOPERATION FOUNDATION KEIMYUNG UNIVERSITY;INDUSTRY ACADEMIC COOPERATION FOUNDATION KEIMYUNGUNIVERSITY;계명대학교 산학협력단
发明人:
LEE, SAM PIN,이삼빈,SON, SE JIN,손세진,JIN, IK HUN,진익훈
申请号：
KR1020110007169
公开号：
KR1020120021147A
申请日:
2011.01.25
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Bean processed food containing improved content of rice components, and a producing method thereof are provided to improve the texture and nutrition of the food. CONSTITUTION: A producing method of bean processed food comprises the following steps: mixing rice and yeast with water to obtain a rice solution； mixing full fat-active raw soybean fine powder and gelatin with water to obtain a defatted soybean solution； mixing the rice solution and the defatted soybean solution, and adding a coagulating agent into the mixture； and coagulating and heat-processing the mixture. The rice solution contains 10-40 parts of rice by weight and 0.01-0.1 parts of yeast by weight for 100 parts of water by weight. The defatted soybean solution contains 10-40 parts of full fat-active raw soybean fine powder by weight and 0.1-0.25 parts of gelatin by weight for 100 parts of water by weight.본 발명은 쌀 성분의 함량을 높인 콩 가공식품 및 이의 제조방법에 관한 것으로, 구체적으로는 젤라틴으로 처리된 전지활성 생대두 미세분말 용액에 전분가수분해효소 처리된 쌀 용액을 혼합한 비압착식 방식으로 제조 가능하고, 효소를 이용하여 쌀 성분의 함량을 높이고, 조직감을 향상시키며 제조공정을 단순화시킬 수 있으며, 영양성과 기호성을 향상시키는 동시에 물성 특성이 개선되는 장점이 있다.
