KR100300192B1 - Bamboo Leaf-Processed Food Additive and Process for Preparing the Same - Google Patents

Abstract

The present invention, when added to all foods, including noodles, confectionery, beverages, meat, fish, herbs, steamed crab, soup or rice, etc., eliminates off-flavor and adds a unique flavor to enhance the taste and aroma of food It relates to food additives using bamboo leaves, such as bamboo leaf juice and bamboo leaf powder that can give functionality to food, such as promoting digestion, restoring energy, or preventing adult diseases, and a method of manufacturing the same. The food additive using bamboo leaves of the present invention wash bamboo bamboo leaves, add water, and then primary steaming at 2000 to 2500 mW / h for 20 to 60 minutes, and at 3500 to 4000 mW / h for 10 to 30 minutes. Secondary steaming, collecting the evaporates generated during the first primary steam and the second steam to obtain bamboo leaf liquor; Drying the electric secondary steamed bamboo leaves at 1000 to 1500 mW / h for 20 to 60 minutes and grinding to obtain bamboo leaf powder; And it is produced by the process of mixing the bamboo leaf liquid and bamboo leaf powder obtained in the previous 1: 1: 1 to 1:10 (v / v). According to the present invention, bamboo leaf liquor and bamboo leaf powder which can be easily mixed and used as a food additive can be prepared, and the food additive containing electric bamboo leaf liquid and bamboo leaf powder is greasy, fishy or various when added to food. Off-flavor is removed, not only adds a light taste and unique flavor to the food, but also can be used as a food additive in functional health foods that have the effect of preventing and treating various diseases.

Description

Bamboo Leaf-Processed Food Additive and Process for Preparing the Same}

The present invention relates to a food additive using bamboo leaves and a method for producing the same. More specifically, the present invention, when added to all foods, including noodles, confectionery, beverages, meat, fish, herbs, steamed crab, soup or rice, etc., eliminates the odor and adds a unique flavor to the taste and flavor of food The present invention relates to food additives using bamboo leaves such as bamboo leaf liquor and bamboo leaf powder which can give functionality to foods such as promoting digestion, preventing constipation, restoring vigor, or preventing adult diseases.

Bamboo is widely distributed in subtropical and temperate regions. Especially, it is an evergreen tree belonging to the genus Asteraceae, which is common in Asian monsoon zones. Bamboo, leaf, root, bud, epidermis and fruit ( It is used as a medicine or food additive for various diseases, and has been used as a material for various household goods including construction, furniture, and crafts. As the research on the pharmacological action of bamboo has been actively conducted, the medicinal efficacy and prescription of each ingredient of bamboo have been well known, and it has been used as a medicine for treating various diseases through oriental medicine and folk medicine. It was limited to using sprouted bamboo shoots for Chinese cuisine.

With the increasing interest in health foods for the purpose of preventing or treating modern pollution and adult diseases, attempts have been made to use various parts of bamboo as food materials. Bamboo bamboo, bamboo leaves Or a meat product processing method (refer to Korean Patent Publication No. 98-082956) or bamboo leaf and bamboo which can remove odor of meat product and improve meat taste by using bamboo extract extracted from the mixture of these. A method of preparing cold noodle broth to prevent adult diseases by adding a mixture of bamboo shoots to a broth manufacturing process (see Korean Patent Publication No. 99-002542) has been disclosed. However, this method has not been a method of directly using bamboo as a food additive, and thus has the disadvantage that the unique flavor of bamboo as a food material is not actively reflected in food as well as the pharmacological action and efficacy of bamboo. there was. In addition, even in the process of using a bamboo component as a food material, scientific and systematic methods have not been proposed. As a result, by developing a systematic technique and a process that can use each component of the bamboo and processing by a standardized method, There was a need for establishing a method that could be readily utilized.

Bamboo leaves, bamboo leaves, have been mainly used as medicinal herbs, and the medicinal properties of bamboo leaves are similar regardless of bamboo type, promoting digestion, refreshment, wind heat, and poison poisoning.毒) It is known that it is effective for sleep and stroke, and the method of taking an extract obtained by boiling bamboo leaves has been known. However, as described above, the development of bamboo leaf as a food material is insignificant, and the method of adding bamboo leaf as a food material disclosed to the present is only a method of adding or using an extract to the pretreatment stage of food, not a direct food additive, so that the functional of bamboo leaf is developed. The problem was that the ingredients could not be applied directly to food.

Therefore, there is a constant need to develop a food additive using bamboo leaves that can easily utilize the functional ingredients in the bamboo leaves and to establish a technology for manufacturing the electric bamboo leaf food additives by a standardized and systematic processing process.

Accordingly, the present inventors have made efforts to establish a technology that can use bamboo leaves as a food additive and a systematic process for manufacturing the same, and as a result of steaming bamboo leaves twice, When adding the bamboo leaf juice-bamboo leaf powder obtained by mixing the bamboo leaf juice and bamboo leaf powder obtained by drying and pulverizing the steamed leaf juice to add to various foods, greasy, fishy or various odors are removed, and the taste is light in the food. As well as adding a unique flavor, and confirmed that functional health foods with a prophylactic and therapeutic effect of various diseases can be prepared, the present invention was completed.

After all, the main object of the present invention is to provide a food additive using bamboo leaves that can be usefully added to various foods.

Another object of the present invention is to provide a method for producing food additives using electric bamboo leaves.

1 is a process diagram schematically showing a method for producing a food additive using bamboo leaves of the present invention.

The food additive using bamboo leaves of the present invention wash bamboo bamboo leaves, add water, and then primary steaming at 2000 to 2500 mW / h for 20 to 60 minutes, and at 3500 to 4000 mW / h for 10 to 30 minutes. Secondary steaming, collecting the evaporates generated during the first primary steam and the second steam to obtain bamboo leaf liquor; Drying the electric secondary steamed bamboo leaves at 1000 to 1500 mW / h for 20 to 60 minutes and grinding to obtain bamboo leaf powder; And it is produced by the process of mixing the bamboo leaf liquid and bamboo leaf powder obtained in the previous 1: 1: 1 to 1:10 (v / v).

In describing the present invention, "bamboo leaf liquid" means an evaporated material that evaporates with moisture during bamboo leaf steaming, and the bamboo leaf liquid contains a flavor component and a deodorizing component of bamboo leaf.

Hereinafter, the manufacturing method of the food additive using the bamboo leaf of the present invention of the present invention will be described in more detail by step, and will be described in detail for use as a food additive.

Step 1 : Obtaining Bamboo Leaf Liquid

Bamboo leaves are collected from bamboo, washed with water, water is removed from the epidermis, and water is added and steamed over 2 times to collect evaporated liquid components to obtain bamboo leaves. Any bamboo leaf can be used, but it is preferable to use a bamboo leaf of the genus Bamboo genus, royal genus or cotton swab. The bamboo leaves are washed with water, and the moisture on the skin is removed by wiping or wiping them, and then arranged in a dryer or a pot which can be heated from the bottom. Since the evaporate which evaporates while steaming bamboo leaves must be obtained, heating should be performed from the bottom of the steaming, and the apparatus for obtaining the evaporate may be obtained by using a conventional vapor collecting device or by evaporating the top or lid of the dryer. Installations that can collect steam can be simply attached and used. Next, water is added, but if steamed bamboo leaves are steamed immediately, the amount of evaporate is too small and evaporation does not easily occur, and there is a high risk of burnout of bamboo leaves during evaporation, Water should be added from 10 to 50 ml / kg of bamboo leaf weight. After adding water, the bamboo leaves are divided into primary steam and secondary steam, and steamed to obtain liquefied bamboo leaf liquid evaporated by evaporation. The primary steam is heated for 20 to 60 minutes by medium-century fire, and the secondary steam is steamed. Is performed by heating over high heat for 10 to 30 minutes. At this time, the flavor and odor removal components of bamboo leaves are evaporated together with water by primary steaming, and the remaining flavors and odor removal components are evaporated by secondary steam, inactivation of astringent taste components of bamboo leaves and roasting effect of bamboo leaves. Will be made. In addition, the middle century fire of the primary steam is equivalent to the heat of 2000 to 2500 kW / h, the high heat of the secondary steam corresponds to the heat of 3500 to 4000 kW / h. Flavor and deodorant components of bamboo leaves are mostly obtained during the first steaming process. These ingredients are weak to heat and should not be used for the first steaming. Through the above-described primary steam and secondary steam, 5 to 30 ml / kg of bamboo leaf liquor can be obtained based on the weight of the bamboo leaf. The bamboo leaf liquor obtained is sealed at room temperature or stored at low temperature until it is mixed with the bamboo leaf powder obtained in the second step to prevent the flavor component and the off-odor removing component from volatilizing.

Second Step : Obtaining Bamboo Leaf Powder

For the secondary steamed bamboo leaves, the bamboo leaves are dried by heating on low heat again for 20 to 60 minutes: wherein the weak fire corresponds to a calorie of 1000 to 1500 mW / h, as well as the roasting effect of the bamboo leaves by the drying process, Dense tissue of fibrin or polysaccharide contained in bamboo leaves loosely occurs, and when intake of bamboo leaves as a food additive, it facilitates the saccharification of fiber and polysaccharides and aids digestion. In addition, unlike primary and secondary steaming, evaporation is not obtained upon drying, which is not only nearly completed by secondary steaming, but also evaporates from bamboo leaves in the absence of moisture. If you collect and include it in the bamboo leaf liquor because it is due to bitter (苦味) and bullet. By the above-mentioned drying, the cyan bamboo leaf | leaf which the water was removed and roasted by heating is obtained. Next, the dried bamboo leaves are pulverized with a pulverizer to obtain bamboo leaves. At this time, the pulverizer may be a conventional pulverizer, which may be used for pulverizing purposes such as a pressure pulverizer, a crusher or a crusher, and when using a pressure pulverizer or a crusher , Under a pressure of 50 to 300 kg / cm 2 or a speed of 800 to 3000 rpm for 30 seconds to 15 minutes, and finally pulverized to a maximum diameter of 2 to 5 mm. Dried bamboo leaves are easily pulverized, but in some cases, when the pulverization is not performed finely, the grinding process is divided into second to fourth order, and is induced to be pulverized stepwise by changing from low speed and low pressure to high speed and high pressure. Bamboo leaf powder having a maximum diameter of 2 to 5 mm is obtained by the above-described method.

Third Process : Mixing

Addition of bamboo leaf liquor and bamboo leaf powder obtained by the first and second steps is 1: 2 to 1:10 (v / v), preferably 1: 4 to 1: 7 (v / v) Get When mixing at the above-mentioned volume ratio, a dough similar to a turquoise horseradish dough is obtained, and it is preferable to store bamboo leaf juice and bamboo leaf powder separately in dry-cooled place and mix them before adding them to food. It also has excellent stability, so it may be stored in a cool and dry place after mixing, if necessary.

Use of food additives using bamboo leaves

Food additives containing bamboo leaf liquor and bamboo leaf powder obtained by the above-mentioned process have the purpose of eliminating greasy, fishy or various off-flavor, the purpose of adding a light taste and unique flavor to food or preventing and treating various diseases. It can be added to food for use as a functional health food. At this time, bamboo leaf liquid is added for the purpose of odor or flavoring, bamboo leaf powder is added for the purpose of texture improvement or functional food. Although it may be used, preferably by using the food additive of the present invention mixed with bamboo leaf juice and bamboo leaf powder, it maximizes the active ingredient and the effect thereof. The food additive including bamboo leaf liquor and bamboo leaf powder is preferably added in an amount of 0.5 to 7%, preferably 2 to 5%, based on the weight of the food material. When the amount is small, the effect of bamboo leaf is lost. If the amount is large, the drinker can feel the reverse taste.

Food additives using bamboo leaves of the present invention can be easily added to all food forms including noodles, confectionery, beverages, meat, fish, herbs, steamed crabs or rice, etc. bars, noodles, sujebi, jjajangmyeon or bread Noodles such as; Confectionery such as cookies, crackers, candy or cakes; Beverages such as tea, coffee or carbonated beverages, as well as meat, fish, herbs, steamed crabs, soups or rice can be added to 0.5 to 7% by weight based on the total weight.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Preparation of Food Additives Containing Bamboo Leaf Juice and Bamboo Leaf Powder

Six kilograms of bamboo leaves were collected from cotton swabs and washed with water, and then the moisture of the epidermis was removed and placed in a drier, and 60 ml of purified water was added and about 2000㎉ / h of calorie. Primary steaming was carried out by heating for 30 minutes on fire. At this time, a tube-shaped fixture and a tube connected to the electrical fixture were attached to the upper part of the dryer, and evaporates evaporated during steaming were collected to liquefy and fall into bottles outside the dryer to obtain bamboo leaf liquor. After the first steaming, the second steam was heated for 15 minutes with a high heat equivalent to about 3500h / h. The evaporate was liquefied to the outside, and the first and second steams were collected. About 50 ml of the bamboo leaves obtained through the seal was stored at 4 ℃. Next, the secondary steamed bamboo leaves were heated and dried for 30 minutes on a low heat corresponding to about 1200㎉ / h of heat, and the dried bamboo leaves were pulverized for 10 minutes at a pressure of 200㎏ / ㎠ in a pressure mill. Approximately 4.5 kg of bamboo leaf powder having a maximum diameter of about 3 mm was obtained, and this was mixed at a volume ratio of bamboo leaf liquid and bamboo leaf liquid: bamboo leaf powder = 1: 5 stored at 4 ° C. The food additives including bamboo leaf juice and bamboo leaf powder obtained by the electric mixing had a turquoise horseradish dough form and stored in a dry cool place at 4 ° C.

Comparative Example 1 : Preparation of food added with bamboo leaf liquid

Various foods were prepared by adding only bamboo leaf juice obtained in Example 1 and bamboo leaf liquid in bamboo leaf powder as food additives: the prepared food, the amount of bamboo leaf liquid added and the method of addition are shown in Table 1. In the different way of adding liquid, bamboo leaf liquid was added to seasoning or sauce for bulgogi, fish stew, or jajangmyeon, boiled rice was added after boiling, and bamboo leaf liquid was added before cooking. .

Addition of bamboo leaf liquor Food name Material weight (g) Bamboo leaf juice addition amount (ml) How to add Beef Bulgogi 500 10 Add to Bulgogi Seasoning Mackerel stew 300 8 Add to stewed seasoning Jajangmyeon 500 10 Added to Miso 600 10 Boil and then add rice 1200 50 Cook after adding

As a result, foods containing the unique flavor of bamboo leaf were prepared, but flavor was produced only when bamboo leaf liquor was used in a large amount. Especially, bamboo leaf liquor solution was improperly added in order to effectively remove fishy or oily taste in the preparation of simmered mackerel and jajangmyeon. Was evaluated. In addition, even in the case of steamed rice and rice, the addition of bamboo leaf liquid was found to be insufficient to effectively function as a food additive.

Comparative Example 2 : Preparation of Food Added Bamboo Flour

Various foods were prepared by adding only bamboo leaf powder in bamboo leaf liquor and bamboo leaf powder obtained in Example 1 as food additives: the prepared foods and the amount of bamboo leaf powder added are shown in Table 2, unlike when adding bamboo leaf liquid, Bamboo leaf powder was added to the raw materials of the food first, and then the food was cooked. That is, in the case of noodles, sujebi and jajangmyeon, bamboo leaf powder was added at the time of kneading, and in the case of pork ribs, mackerel stew, miso soup and rice, the bamboo leaf powder was first added to the raw materials and then cooked by heating.

Foods Containing Bamboo Leaf Powder Food name Material weight (g) Bamboo leaf powder added amount (g) Noodle 500 30 Sujebi 500 30 Jajangmyeon 500 35 Pork barbecue 800 40 Mackerel stew 300 15 Miso 600 15 rice 1200 35

As a result, bamboo leaf powder was added to improve taste during food, and the chewing feeling by bamboo leaf powder was fresh. Especially in case of noodles, sujebi and rice, the color was added, and high preference food was produced. It did not contain the unique flavor of bamboo leaves was not inserted.

Through Comparative Example 1 and Comparative Example 2, in order to maximize the flavor and functionality of bamboo leaf, it is effective to use bamboo leaf liquid that improves the flavor and bamboo leaf powder that gives a good texture and functional ingredients at the same time as a food additive. I could confirm it.

Example 2 Preparation of Food Containing Bamboo Leaf Juice and Bamboo Leaf Powder

Various foods were prepared by adding the food additives using the bamboo leaf of the present invention, including the bamboo leaf liquid and bamboo leaf powder obtained in Example 1, and the amounts of food additives including the prepared food, bamboo leaf liquid and bamboo leaf powder 3 is shown.

Food added with food additives using bamboo leaves Food name Material weight (g) Addition amount of food additives using bamboo leaves (g) Noodle 500 15 Sujebi 500 15 Jajangmyeon 500 15 Pork barbecue 800 30 Mackerel stew 300 5 Miso 600 10 rice 1200 25

As a result, when the food additives using bamboo leaves of the present invention were added during food production, foods having improved taste as well as the unique flavor of bamboo leaves were prepared, as compared with the case of adding bamboo leaf liquid or bamboo leaf powder independently, It was confirmed that foods with enhanced taste and aroma at the same time can be prepared. In particular, compared to the case of using bamboo leaf juice or bamboo leaf powder independently, food having a better taste and aroma even in a small amount is obtained, and a significant synergistic effect occurs when bamboo leaf juice and bamboo leaf powder are used simultaneously. Could.

Sensory evaluation

Sensory test on various foods prepared by adding food additives using bamboo leaves obtained in Example 2 and various foods prepared by the same material and the same method, except that bamboo leaf liquid or bamboo leaf powder was not added as a control. The sensory test was conducted by dividing the product into the categories of taste, taste, and eating taste. The sensory test was conducted on a total of 30 adult men and women from 20 to 60 years of age using a 9-point scoring method, which scored between 1 (very bad) and 9 (very good). It is shown in Table 4 below.

Sensory Evaluation of Food Additives Using Bamboo Leaf food zest flavor Eating Average Noodle 7.5 7.8 8.1 7.8 Noodle* 7.0 6.8 7.2 7.0 Jajangmyeon 8.1 8.0 8.4 8.2 Jajangmyeon* 7.2 7.0 6.7 7.0 Mackerel stew 7.7 7.4 7.2 7.4 Mackerel stew * 6.4 6.7 6.7 6.6 Miso 8.0 7.9 7.7 7.9 Soybean Paste * 7.2 7.4 7.2 7.3 rice 8.3 8.6 8.1 8.3 rice* 7.5 7.1 7.0 7.2

*: Control group without adding food additives using bamboo leaves

As can be seen in Table 4, when the food additives using bamboo leaves prepared according to the production method of the present invention is added during food cooking, in all aspects of flavor, taste and taste when eating compared to the control group not added It was investigated to show excellent palatability. In particular, the flavor of bamboo leaves is inserted in abundance, and it has the effect of further enhancing the inherent taste of food, as well as offsetting the feeling or oily taste of food, giving a light taste and suppressing fishy fishiness. Was evaluated. In addition, although functional aspects such as digestion promotion, refreshment, wind-heat, jug poisoning, sleep or mid-breeze of bamboo leaves were not evaluated by sensory tests, Judging from the fact that the taste and aroma of bamboo leaves are abundantly inserted in food, most of the functional ingredients and active ingredients of bamboo leaves are expected to be included in the food. It was expected to be excellent.

As described above in detail the specific parts of the present invention, for those skilled in the art, these specific descriptions are only preferred embodiments, which are not intended to limit the scope of the present invention. Will be obvious. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described and demonstrated in detail above, the present invention can be obtained by pulverizing the bamboo leaf liquor and dried bamboo leaf containing the flavor component and deodorizing component of the bamboo leaf which can be obtained by steaming bamboo leaves in two steps It provides a food additive prepared by the method of producing a food additive using the bamboo leaf and electrical production method that can be obtained by mixing the bamboo leaf powder. According to the present invention, bamboo leaf liquor and bamboo leaf powder which can be easily used by mixing as a food additive from bamboo leaf can be prepared, and the food additive containing electric bamboo leaf liquid and bamboo leaf powder is greasy and fishy when added to food. Alternatively, various odors are removed, and the food can be used as a food additive in functional health foods, which not only adds a pale taste and unique flavor to foods, but also prevents and cures various diseases.

Claims (5)

(Iii) wash bamboo bamboo leaves, add water, then primary steam for 20 to 60 minutes at 2000 to 2500 cc / h, secondary steam for 10 to 30 minutes at 3500 to 4000 cc / h, Collecting bamboo leaf liquor by collecting evaporates generated during primary and secondary steaming; (Ii) drying the electric secondary steamed bamboo leaf at 1000-1500 kPa / h for 20 to 60 minutes and grinding to obtain bamboo leaf powder; And, (Iii) A method for producing food additives using bamboo leaves, comprising the step of mixing bamboo leaf liquid and bamboo leaf powder obtained in the past at a ratio of 1: 2 to 1:10 (v / v). The method of claim 1, Bamboo is a genus of bamboo shoots, royal genus, or cotton swabs. Method of manufacturing food additives using bamboo leaves. The method of claim 1, Water is added to 10 to 50ml / kg based on the weight of bamboo leaf Method of manufacturing food additives using bamboo leaves. The method of claim 1, Grinding is characterized in that the crushing to a maximum diameter of 2 to 5mm in a pressure of 50 to 300kg / ㎠ or a speed of 800 to 3000rpm for 30 seconds to 15 minutes using a pressure mill or crusher Method of manufacturing food additives using bamboo leaves. A food additive containing bamboo leaf liquid and bamboo leaf powder obtained by the method of claim 1 in a ratio of 1: 2 to 1:10 (v / v).