KR100415309B1 - The manufacturing method of functional yeos - Google Patents

Abstract

The present invention is a manufacturing method for improving the monotonous problem of taste or functionality, which is a disadvantage of the present syrup, eggshell (egg shell) and rice eyes, respectively, to enhance calcium and vitamin B ₁ , and lactic acid or citric acid for tissue and functional improvement. As a basic additive, functional ingredients are known until recently, but they are very low in preference to eat by themselves and are inconvenient to eat, ie, jade or red ginseng (red ginseng extract concentrate) or chitosan, 5% (w / w) After adding 3-10 times (w / v) of water to the mixture, homogenizing at 2000-3000 rpm for 3-5 minutes in a homogenizer, and then the third step of the first step of manufacturing the yeast syrup, or the second step. It is added to the heating process or the enrichment process of the second garak syrup manufacturing process to make jadeite garak syrup, red ginseng garak syrup, chitosan garak syrup, or 5% (w / w) of these three functional materials, respectively. By applying a garakyeot manufacturing method characterized in that the manufacturing.

Description

The manufacturing method of functional yeos}

The present invention is to enhance the nutrition and functionality of the malt by adding various functional materials with natural to the existing malt. More specifically speaking taste or functionality of the eggshell for calcium-fortified to chant overheard, the ssalnun to enhance the vitamin B _1, and the taste and organizing the mixture by mixing lactic acid in order to improve the primary additive and good functionality here already Although it is known that the functional material itself is not easy to eat and is inconvenient to eat, it is processed into jade, red ginseng, or chitosan powder, which is a functional material that is inconvenient to eat. And it relates to a method for producing taraxed syrup that can enhance physiologically active functionality.

The malt is a snack that is unique to our nation and a dignity of snack foods, and its taste and image are deeply imprinted with the taste of our nation. The main ingredient of malt is maltose, which is mostly carbohydrates composed of a small amount of glucose, and other components are insignificant.

The method of making the yeast is traditionally mixed with rice (or corn starch, sweet potato starch) 40% malt 5% water 55% and saccharified for about 8 hours at 63 ℃, and the filtrate (brix 20) obtained by filtration is concentrated under reduced pressure to brix 86 moisture Is 14% dried syrup (also known as gangsy). At this time, depending on the degree of water removal fluidity is starch syrup (Chocheong), more dry than this if there is some bendability is heavy starch, if dried further becomes a hard starch. Steel syrup is commercialized as a sweetener or boiled during cooking, and is also used as a material for melodies.

There are two processes for preparing garak syrup as follows. First, the starch syrup or medium starch was heated for several hours (4 hours to 24 hours) in a 50-80 ℃ dissolving machine, and the oil syrup was stirred for a certain period of time while agitated. When the emulsified) is transferred to a plate and hardened properly, it becomes a plate syrup, and it is put in a sizing machine to make a rhythm with a certain diameter, and then cut into a suitable length with a cutting machine to become kara syrup.

As shown in the second process of the present invention, the second step of the process, as shown in the second process chart, the filtrate obtained by filtration of the saccharified from starch can be concentrated into a state of strong starch syrup can be made as in the first process. The former is a method of making karaoke using raw syrup, and the latter is a complex exaggeration from starch.

1. Gangye syrup → 2. Warming in the melting machine (50-80 ℃, 4-24 hours) → 3. Dangling in syrup (adding additive solution) → 4. Cooling (20-40 ℃) → 5. Making rhythm → 6. Cutting → 7. Cooling (hardening) → 8. Packaging → 9. Garak syrup product.

1. Starch raw material (rice, corn starch, paper starch) 2. Addition of auxiliary ingredients (malt oil + enzyme + water) → 3. Saccharification → 4. Filtration → 5. Starch liquid → 6. Concentrate → 7. Gang starch → 8. Stirring → 9 Making rhythm → 10. Cutting → 11.Cooling → 12. Package → 13. Garak syrup product. [Second Garak syrup manufacturing process chart]

The agitation process is the key to causing various physical changes. At this time, the syrup is visually changed greatly, and it changes from blackish brown to yellowish white. When stirring, the stirring time, the amount of added water, the particle size and amount of additives affect the volume, taste, color, and texture of the quality of the candy, and affect the yield, strength, and spreadability during storage.

Traditionally, the additives added to the syrup have been traditionally used when pumpkin juice is added, when peanuts, sesame seeds, and other granular materials adhere to the surface, and when ginger juice is added. Comprehensive Herbal Health Food (Publication No .: 90-8963), Medicine Window Treatment (Cancer) Treatment (Application No .: 01-1998-0004865) and Automatic Liquid Separation Device (Application No .: 10-1998-0050491) Only recently, there has not yet been found a method for preparing the syrup by adding well-known functional materials such as rice snow, lactic acid, eggshell, jadeite, red ginseng and chitosan.

The malt is a kind of traditional Korean rice confectionery, and it was a sweet taste when it was difficult to enjoy sweetness due to lack of sweetener. These days, however, in light of the emergence of a variety of edible foods, changes in dietary and globalization trends, and health-oriented diets, the present quirk is a snack that may someday disappear, unless some problems are resolved.

What is the problem with peeping and what is the improvement plan? Currently, the malt has high viscosity in the mouth, making it inconvenient to eat, and especially palatable to foreigners. In addition, these days, the trend of all the functionalities of food is strengthened, but the situation is still not functional enough to present the functionality.

So the basic concepts to solve these problems is to increase the quality of calcium-rich foods by adding the egg shell, which contains a lot of calcium that contains the following vitamins B ₁ is an absolute essential to able to make energy in the body sugar that is in peek The basic additive is the addition of a large amount of rice eyes (embryo) and a refreshing taste and the addition of organic acids such as lactic acid or citric acid, which absorbs calcium in the body. It has high consistency, low palatability, problems such as discomfort in taking water, and storage problem, and it is necessary to go through various processing operations or add additives. First, jadeite syrup, red ginseng syrup, and chito added one by one To create a fuck or a mixture of these functional cleaned every two to three kinds of combinations to create a functional overheard a comprehensive enhanced functionality as health food.

It is important to note that when the syrup was prepared by adding functional materials known to be functional, the taste of the functional syrup did not drop as compared to the taste of the conventional syrup, so that palatability (sensibility test) should not be reduced. The emphasis was on not reducing the volume yield (volume measurement) and resulting in no deterioration of crispness.

The functionality, addition conditions and methods of the functional materials used in this study are as follows.

Functionality and Addition of Rice Bran

Efficient vitamin B ₁ intake to increase carbohydrate utilization in the body has long been ongoing. Among vegetable foods, rice is 0.12 mg / 100g for white rice, 0.20mg / 100g for barley, 0.5mg / 100g for brown rice consumed separately, and 8.19mg / 100g for rice eye (embryo) that can be obtained in rice. It is very valuable as a B ₁ material, and it is a good idea for rice to be added to foods in a way that does not adversely affect foreign body or palatability.

Since rice snow, which is a basic additive, can produce about 8% of the weight of brown rice during rice processing, rice production in China is about 5 million tons per year. Most recently in the large-scale rice plant over 300 nationally vitamin B ₁ collected in the ssalnun-rich is easy.

On the other hand, if the food intake including overheard starch and carbohydrate food intake of vitamin B ₁ is not parallel is useless. Because sugars are converted to energy in the body, the activity of decarboxylase is essential. This enzyme is activated when there is enough coenzyme called thiamin pyrophosphate (TPP) because its component is vitamin B ₁ . Therefore, lack of vitamin B ₁ may cause fatigue even if you eat. This overheard sugars mostly vitamin B ₁ is a strong requirement food is why. Therefore, the addition of food ingredients high in vitamin B ₁ to the syrup is very meaningful for improving the quality of the syrup.

The method and amount of addition of rice flakes were obtained by homogenizing 5% (w / w) of rice flakes in a crusher to 70-100 mesh in a homogenizer with other raw materials at 2000-3000 rpm for 3-5 minutes. 1 It is added to the late stage of the condensation process of the raking process which is the 3rd process of the manufacturing process of garak syrup, the heating process which is a 2nd process, or the manufacturing process of the 2nd garnish.

Functionality and Addition of Lactic Acid

Lactic acid, a basic additive, is an organic acid contained in lactic acid beverages and kimchi foods. When added to the malt, it has a sour taste and a refreshing effect, which can improve the taste of the malt. Phosphorus calcium lactate and carbonic acid gas, which is essential for forming porous structure in the malt, are produced simultaneously.

Addition method and amount of lactic acid are 0.5% (w / w) based on the weight of steel starch, mixed with other raw materials, and homogenized at 2000-3000rpm for 3 to 5 minutes, and then the third step of the first production process In addition, it adds to the late stage of the condensation process of the heating process which is a 2nd process, or a 2nd garak syrup manufacturing process.

Functionality and amount of eggshell

Eggshell, which is a basic additive, can be obtained from about 5-6g (about 10%) in one egg. It is a cheap calcium material that is disposed of as waste in the confectionery factory Mayones plant. Eggshell contains 93.7% of calcium carbonate (CaCO ₃ ), which is a source of calcium that has been used to make tofu, bread, and calcium products. Calcium is an indispensable mineral for bone formation, which is essential for the health of all ages.

Calcium carbonate, the main component of eggshell, reacts with organic acids such as lactic acid (C ₃ H ₆ O ₃ ) or citric acid (C ₄ H ₆ O ₆ ) to produce carbonic acid gas (CaCO ₃ ) by the next reaction The effect which improves a feeling is foreseen.

[Reaction of Lactic Acid and Eggshell]

This reaction effect has also been reported in the addition of bread.

Addition amount and method of egg shell were dried and sterilized egg shell at 100 ℃ for 20-50 minutes, and then pulverized into 90-120 mesh. 5% (w / w) was mixed with other additives. After adding 10 times (w / v), homogenizing at 2000-3000rpm in a homogenizer for 3-5 minutes, and then squeezing process or heating process or second process It is added at the end of the concentration process of the manufacturing process of Garak syrup.

Function of jadeite and manufacture of jadeite

The medicinal effect of jadeite is known as the herbal medicine Ko (하는) that satisfies semen, protects bone marrow, makes black hair, makes teeth healthy, and rejuvenates and prevents all kinds of diseases as the mind and body are renewed. In addition, it acts on the lungs and is used for dry coughs, and is said to have an effect on preventing disease by increasing resistance. However, since the jade is thick and bitter, there is a feeling of refusal to eat it alone, so it is troublesome to dissolve it with an appropriate amount of water using a water bowl and a spoon before eating.

Addition method and amount of jadeite is 5% (w / w) based on the weight of the steel starch, and 3-10 times (w / v) of water is added to the mixture of rice flour lactic acid and eggshell, which are basic additives, After homogenization at 3000 rpm for 3-5 minutes, the kerbstone is prepared by adding it to the late stage of the stepping process, which is the third step of the first production step, the heating step, or the second step of the preparation step.

Functionality of Red Ginseng Red Ginseng and Red Ginseng Syrup Preparation

Red ginseng is made by steaming 6 years old ginseng, and is mainly distributed in bottles (red ginseng concentrate, 64% solids). Red ginseng is a functional material known for its tonic, increased immunity, blood pressure control and anticancer activity. Although red ginseng is currently commercialized in solid form, the taste is so low that it has a low preference for anyone to eat, and the viscous composition is so strong that it has to be dissolved in water like jade.

On the other hand, browning materials such as jade and red ginseng are reported to have various biological activities. Recently known browning substances contained in these health foods are antibacterial to enhance the preservation, and when the heating flavor is added to food, it improves the flavor, and it is antioxidant, and it protects the cells by free radicals for anti-aging effect and insulin It promotes secretion and is known to function well in diabetes.

From this point of view, Kyogogo and Red Ginseng Extracts contain browning substances, so they are healthy foods that can be expected of browning functionality.

Addition method and amount of red ginseng red pepper was added 5-10% (w / w) with other additives to the weight of steel starch, and 3-10 times (w / v) of water was added. After the homogenization of the powder, red ginseng and Garak syrup are prepared by adding it to the late stage of the dung stage, which is the third step of the first garak syrup manufacturing process, the heating step of the second process, or the concentration step of the second garak syrup manufacturing process.

Chitosan Functionality and Chitosan Syrup Preparation

Chitosan is a natural polysaccharide, a health food material mainly obtained from the shellfish crab shell, and is known for its anticancer, antibacterial, blood cholesterol improvement, blood pressure lowering, and antifungal properties.

The method and amount of chitosan were added in a homogenizer after adding 3-10 times water (w / v) to 90-120mesh chitosan powder mixed with 5% (w / w) with other additives. After homogenizing at 3000rpm for 3-5 minutes, chitosan garak syrup is prepared by adding it to the late stage of the dung stage, the second step, the heating step, or the second step, the manufacturing step of the first garak syrup manufacturing process.

Sensory evaluation

The sensory test was performed by a panelist composed of college students (male 5, female: 5) who explained the basics of the development of functional candy. Very good about taste and crispness 10 points, good 7 points, just yes 5 points, bad 3 points, very It was bad, but it was given one point, and the result was shown by the arithmetic mean.

In order to maximize the credibility of the results and the economics of the experiment, the used syrup sample was prepared based on the amount of additives that can be improved in taste or tissue through several experiments. Chitosan was prepared by adding about 5% (w / w) to the weight of the steel syrup, respectively.

Weight-weight measurement

In the relationship between the density (weight) and the volume of the malt, the greater the weight, the lighter the malt and the better the crispness. To calculate the weight ratio, put the weighing weight (M) into a measuring cylinder filled with half water, and immediately read the volume (V) whose surface rises.

Weight = V / M

result

5 kinds of syrup, control made only from Gang syrup, jadeite syrup made with jadeite added to basic additives (rice bran, eggshell, lactic acid), red ginseng syrup made with red ginseng added to basic additive, chitosan syrup made with chitosan added to basic additive Table 1 shows the results of taste, crispness, and weight of the syrup prepared by adding jadeite, red ginseng, and chitosan to the additives.

The taste of functional syrup and control syrup maintained similar taste to that of control syrup in all developing syrups. According to the results of a separate study, older people in their 60's and 70's had a higher preference for control syrup than control.

The crispness of functional and control syrups can be seen to be increased compared to the control. Crispness is a factor that greatly affects consumer preferences due to the properties related to the porosity of the internal structure. This slight improvement in crispness is an advantage of this development with enhanced functionality. This result is interpreted to be due to the formation of a large number of bubbles in the tissue of malt by the lactic acid described above reacts with calcium carbonate in eggshell. Thus, eggshell is a functional additive that helps to strengthen calcium, increase crispyness, and increase volume yield.

In the comparison of the weights of the functional and control syrups, all of the developed syrups were larger than the control syrups. This result can be attributed to the result of the reaction of lactic acid discussed above and gallium carbonate in eggshell. This increase in the weight ratio reflects the formation of a number of pores inside the malt, which is also related to the effect of improving the crispy when chewing by weakening the hard feeling of the malt. These results also give good results in the yield, there is no change in weight yield, but the effect of increasing the volume yield slightly.

*: The mixing ratio of each raw material was preliminarily tested to obtain the optimum ratio by changing the mixing ratio several times for economical efficiency.

*: Composition of the basic materials listed above: Steel starch: Eggshell (3%): Rice flakes (3%): Lactic acid (0.5%)

The effects on the above invention are summarized as follows.

At the same time, the calcium and vitamin B ₁ of the malt were strengthened, and the functional syrup containing the herbal functional substances, jadeite and red ginseng, became conducive to the popularization of the malt with low preference for taking the functional substance alone. We expect the expansion effect of the processing business. In addition, by increasing the porosity, the volume yield is increased, the crunchy taste is improved, and the various functional functions are designed to suggest various methods of manufacturing the malt, and our unique traditional food, the snack snack food, Globalization is possible, and the addition of non-carbohydrate can be expected to reduce the energy consumption of malt, improve the packaging, portability and storage, and create a culture of functional malt consumption. It is also suitable for mountain food and emergency food.

Claims (4)

0.5% (w / w) based on lactic acid or citric acid dry weight and eggshell at 20 ℃ or higher with respect to the weight of hard starch (gang starch) during the warming process, the malting process or the concentration of maltose during the general process of preparing garak syrup. 50% dry egg sterilized by 100-120 mesh and 3% (w / w) based on dry weight and 3% (w / w) based on rice powder of 90-120 mesh. 5% (w / w) jadeite based on dry weight, mixed with basic additives, mixed with 5-10 times (w / v) of water and homogenized at 2000-3000 rpm for 3-5 minutes A method of producing jadeite gargose, characterized in that the addition. The method of claim 1, wherein the red ginseng syrup is added by adding red ginseng to the basic additives instead of jadeite. The method according to claim 1, wherein chitosan syrup is prepared by adding chitosan powder instead of jadeite to the basic additives. The method according to claim 1, wherein karago syrup is prepared by adding jadeite, red ginseng and chitosan powder to the basic additive by 5% (w / w), respectively.