KR100505790B1 - Process for Preparing Yackwa with Delayed Structure Hardening - Google Patents

Abstract

The present invention relates to a medicine containing a gum and an emulsifier, delaying tissue hardening, and a method for producing the same. The method for producing a medicine with delayed tissue hardening of the present invention comprises the steps of kneading while mixing flour, syrup, cooking oil, salt, food additive gum and emulsifier, to obtain a dough; Forming the electric dough into a constant size and then frying in oil; And immersing the electric fried dough in starch syrup and cooling. Compared with the medicine prepared by the conventional method, the medicine with delayed tissue hardening of the present invention has the advantage of delaying the progress of tissue hardening and delaying rancidity with the medicine when the coating solution for food additives is further coated. have.

Description

Process for Preparing Yackwa with Delayed Structure Hardening

The present invention relates to a method for producing a medicine with delayed tissue hardening. More specifically, the present invention relates to a medicine containing a gum and an emulsifier, delaying tissue hardening, and a method for producing the same.

Chinese medicine is a traditional Korean confectionery, which is prepared by frying flour dough and immersing it in starch syrup for a long time. The medicinal products prepared by the traditional method are blocked from the outside due to the starch syrup, and thus have a characteristic that they do not decay or deteriorate even when stored at room temperature for a long time. There is this.

To date, various techniques have been developed to control the properties of doughs such as medicinal herbs. Mainly, it is possible to maintain the elastic and soft texture of flour products mainly by yeast fermentation, improve the workability and texture of general or frozen dough, or improve the flavor of products. It is mainly intended. For example, Korean Patent Publication No. 1986-004579 discloses a quality improving agent for frozen dough that can be added to frozen or ordinary dough to improve bread volume and flavor, and Japanese Patent Publication No. 1993-227873 A method of manufacturing bread for improving workability and improving texture of fermented bread dough is disclosed, and Japanese Patent Laid-Open Publication No. 1994-038665 discloses a method for manufacturing bread to form a crispy texture, and Japanese Patent Publication No. 1995 -203834 discloses a composition for improving the quality of starch foods that can increase the specific volume of dough, and Japanese Patent Laid-Open No. 1999-009173 discloses morphological quality and taste, such as volume expansion of flour products. There is disclosed a food stabilizer for stabilizing the physical properties of the dough during thawing, which can improve the sensory quality such as aroma and also maintain the physical properties after thawing the frozen dough. , Japanese Patent Application Laid-Open No. 1999-056217 discloses a wheat flour product that can maintain the elastic and crunchy texture of yeast fermentation products using flour, and Japanese Patent Laid-Open Publication No. 1999-225670 discloses a resilient and soft texture for confectionery and baking. An emulsified composition capable of enhancing the flavor and flavor is disclosed, and Japanese Patent Laid-Open No. 1999-243840 discloses a dough improving agent that can be added to frozen or ordinary dough to improve bread volume and flavor. 2002-112692 discloses an emulsifier composition for bakery as an emulsifier composition for bakery that can be added to frozen or plain dough to enhance bread volume and flavor.

However, since the problem of tissue hardening with medicines cannot be solved even with the technology developed so far, the necessity of developing a method of manufacturing medicines without tissue hardening even if stored for a long time is constantly emerging.

Thus, the present inventors have made intensive studies to develop a method of manufacturing a medicine that does not proceed with tissue hardening even if stored for a long time, and when the medicine is prepared by adding a food additive gum and an emulsifier during manufacture of the medicine, the tissue hardening is delayed. It was confirmed that the medicine can be produced, and the present invention was completed.

After all, the main object of the present invention is to provide a method for producing a medicine that delays the progress of tissue hardening.

Another object of the present invention is to provide a medicine prepared by the electrical manufacturing method.

The method for producing a medicine with delayed tissue hardening of the present invention is 50 to 70% by weight of wheat flour, 20 to 40% by weight starch syrup, 1 to 5% by weight cooking oil, 0.1 to 1% by weight salt, 0.01 to 2% by weight Kneading with mixing the food additive gum and 0.05 to 5% by weight of the emulsifier, to obtain a dough; Forming the electric dough into a constant size and then frying in oil; And immersing the electric fried dough in starch syrup and cooling. At this time, the food additive gum is not particularly limited, xanthan gum, guar gum, gellan gum and the like can be used, and methyl cellulose, hydroxypropyl methyl cellulose and the like having similar physical properties can also be used. In addition, the emulsifier is not particularly limited, but may be used alone or in combination with lecithin, monoglycerides, diglycerides, polyglycerol esters and the like. In addition, when kneading with a medicine may be kneaded by adding a small amount of water, in order to more effectively delay the progress of curing with medicine, the step of coating a food additive solution on the surface of the prepared medicine and further drying It may also include.

Medicines that delay tissue hardening produced by the above method include flour, starch syrup, cooking oil, salt, food additive gum and emulsifier, and other known food additives may be added in an appropriate amount.

Compared with the medicine prepared by the conventional method, the medicine that is delayed by electric tissue hardening has the advantage of delaying the progress of tissue hardening and delaying rancidity with the medicine when the coating solution for food additives is further coated.

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 skilled in the art that the scope of the present invention is not limited to these examples.

Example 1 Preparation of a Medicine Containing a Food Additive Gum

In order to investigate the effect of the food additive gum on curing of medicine, medicines containing various amounts of gum were prepared.

First, the dough was kneaded while mixing 620 g of flour, 330 g of starch syrup, 15 g of cooking oil, and 5 g of salt, and then obtained by kneading with the addition of gum and flour for food addition (see Table 1). . At this time, the dough was not used as a control dough.

Amount of gum Treatment group Type of sword (g) Gum added amount (g) Addition amount of flour (g) Control - - 30 Experimental group 1 Gellan gum 0.5 29.5 Experiment group 2 Gellan gum One 29 Experiment group 3 Gellan gum 10 20 Experimental Group 4 Xanthan sword One 29 Experimental group 5 Xanthan sword 5 25 Experimental Group 6 Xanthan sword 10 20

Subsequently, the electric dough was molded into a medicinal form, and the molded dough was fried in cooking oil at 170 ° C. for 5 minutes, then immersed in starch syrup for 1 minute, and then cooled at room temperature for 2 hours to prepare a medicine. . While the previously-prepared medicines were stored for 4 weeks at a constant temperature of 25 ° C, the hardness change of the medicines was measured immediately after storage and 4 weeks later using a texture analyzer ver 3.7A, Model: XT.RA Dimension, USA. Measured using (see FIGS. 1A and 1B). Figure 1a is a graph showing the measured hardness of the drug prepared by varying the type and content of the gum immediately after storage, Figure 1b is a graph showing the hardness of the drug prepared by varying the type and content of the gum for 4 weeks, It is a graph measured and shown. As shown in Figure 1a and Figure 1b, it was found that the experimental group to which the food additive gum is added, the hardness of the drug is lower than the control group.

Example 2 Preparation of a Medicine Containing an Emulsifier

In order to investigate the effect of the emulsifier on the curing of the medicine, medicines containing various amounts of emulsifiers were prepared.

The final dough was obtained by kneading by adding emulsifier and flour to the basic dough of Example 1 (see Table 2). At this time, the dough was not used as an emulsifier was used as a control.

Amount of emulsifier Treatment group Type of emulsifier (g) Addition amount of emulsifier (g) Addition amount of flour (g) Control - - 30 Experimental group 7 Monoglycerides One 29 Experimental Group 8 Monoglycerides 5 25 Experimental Group 9 Monoglycerides 20 10 Experimental group 10 Mono-diglycerides One 29 Experimental Group 11 Mono-diglycerides 5 25 Experimental Group 12 Mono-diglycerides 20 10

Subsequently, the medicine was prepared in the same manner as in Example 1 using the electric dough, and stored for 4 weeks in the method of Example 1, and then the hardness of the medicine was measured (see FIGS. 2A and 2B). Figure 2a is a graph showing the measurement of the hardness of the drug prepared by varying the type and content of the emulsifier immediately after storage, Figure 2b is after storing the hardness of the drug prepared by varying the type and content of the emulsifier for 4 weeks, It is a graph measured and shown. 2A and 2B, the experimental group to which monoglyceride was added had lower hardness than that of the control group, but the test group to which mono-diglyceride was added showed a similar degree to that of the control group. When added as, it was found that curing with medicines could be delayed.

Example 3 Preparation of a Medicine Containing a Food Additive Gum and an Emulsifier

In order to investigate the effects of food additive gum and emulsifier on curing of medicinal herbs, medicinal herbs containing various contents of gellan gum and monoglycerides were prepared.

The final dough was obtained by kneading by adding a food additive gum, an emulsifier and a flour to the basic dough of Example 1 (see Table 3). At this time, a gum and an emulsifier were not added to the control group was used.

Added amount of gum and emulsifier for food additives Treatment group Addition amount of gellan gum (g) Addition amount of monoglycerides (g) Addition amount of flour (g) Control - - 30 Experimental Group 13 0.5 One 28.5 Experimental group 14 0.5 5 24.5 Experimental group 15 One One 28 Experiment Group 16 One 5 24 Experimental Group 17 10 5 15 Experimental Group 18 10 20 -

Subsequently, the medicine was prepared in the same manner as in Example 1 using the electric dough, and stored for 4 weeks in the method of Example 1, and then the hardness of the medicine was measured (see FIGS. 3A and 3B). Figure 3a is a graph showing the measurement of the hardness of the drug prepared by varying the content of gum and emulsifier immediately after storage, Figure 3b is a graph of the hardness of the drug prepared by varying the content of gum and emulsifier for 4 weeks, It is a graph measured and shown. As shown in FIGS. 3A and 3B, the hardness of the drug was lower as the amount of gum and emulsifier was increased, and the same tendency was observed even when stored for 4 weeks. Therefore, even when the gum and emulsifier were mixed and added, storage of the drug effectively Tissue hardening was delayed.

Example 4 Preparation of Medicinal Products Coated with a Food Additive Solution

In order to add the food additive gum in different forms to the medicine, an aqueous solution of the food additive gum was prepared and coated on the surface of the medicine, and the hardness of the medicine was measured.

First, the final dough was obtained by adding gellan gum, monoglyceride and wheat flour to the basic dough of Example 1, and the medicine was prepared in the same manner as in Example 1 using the dough. Subsequently, a gellan gum aqueous solution was applied to the surface of the medicine and dried for 1 hour to prepare a medicine coated with the gum solution on the surface, and stored for 4 weeks by the method of Example 1 (see Table 4). At this time, as the control group was used medicines coated with distilled water.

Concentration of Gum and Emulsifier in Food Additives and Gum Solution Treatment group Gellan gum added amount (g) Monoglycerides added (g) Addition amount of flour (g) Concentration of aqueous gellan gum solution (%, w / v) Control - - 30 0 Experimental Group 19 0.5 5 24.5 0.5 Experimental Group 20 0.5 10 19.5 1.0 Experimental group 21 One 5 28 0.5 Experimental Group 22 10 One 19 0.1 Experimental Group 23 10 10 10 1.0

The hardness of the previously prepared gum solution with the drug coated on the surface was measured by the method of Example 1 (see FIGS. 4A and 4B). Figure 4a is a graph showing the measured hardness of the drug prepared by coating the gum immediately after storage, Figure 4b is a graph showing the measured hardness after storing the hardness of the drug prepared by coating the gum for 4 weeks. 4A and 4B, when the concentration of the aqueous solution of gum was lower than the control group, the hardness was lower than that of the control group. However, when the concentration of the aqueous solution of gum was high (experimental group 23), the hardness was similar to that of the control group. It was confirmed that even surface treatment can effectively delay tissue hardening during storage.

Example 5 Measurement of Acid Value and Peroxide Value of Drugs Coated with a Food Additive Solution

When the gum was applied to the surface treatment process, the acid value and the peroxide value were measured for the medicines of the experimental groups 19 to 23 of Example 4 in order to confirm whether or not to affect the rancidity with the medicines (see Table 5).

At this time, the acid value was measured by the following method. That is, after adding 100 ml of ether to about 10 g of the medicine and the sample, the fat component was extracted for 2 hours at 25 ℃, 200 rpm using a rotary shaker. The ether is then evaporated to give a fat or oil which is dissolved in a solvent in which ethyl ether and ethanol are mixed at 2: 1 (v / v), followed by the addition of 1% (w / v) phenolphthalein indicator and neutral. The solution was titrated with 0.1 N potassium hydroxide-ethanol solution until it was measured, and the amount of 0.1 N potassium hydroxide-ethanol solution required for titration was measured, and the acid value was measured by substituting the measured amount into a calibration curve.

In addition, the peroxide value was measured by the following method. That is, the oils and fats of the solids obtained when the acid value was measured were dissolved in a solvent in which glacial acetic acid and chloroform were mixed at 3: 2 (v / v), 0.5 ml of potassium iodide solution was added, and then left in the dark for 10 minutes. Then, 50 ml of distilled water was added, 1 ml of 1% (w / v) starch solution was added, and then titrated with 0.01 N sodium thiosulfate solution until purple disappeared, and the amount of 0.01 N sodium thiosulfate solution required for titration was measured. The peroxide value was measured by substituting the measured amount into a calibration curve.

Measurement of acid value and peroxide value of medicine Treatment group Acid Peroxide value Control 0.98 ± 0.01 76.32 ± 0.21 Experimental Group 19 0.84 ± 0.02 54.30 ± 0.04 Experimental Group 20 0.82 ± 0.02 54.80 ± 0.28 Experimental group 21 0.73 ± 0.01 56.11 ± 0.33 Experimental Group 22 0.75 ± 0.02 55.62 ± 0.18 Experimental Group 23 0.71 ± 0.01 53.24 ± 0.10

As shown in Table 5, it can be seen that the surface treatment of the medicinal herbs with an aqueous solution of gum has an additional effect of significantly lowering acidity such as acid value and peroxide value.

As described and demonstrated in detail above, the present invention includes a drug and a method for producing the same, including gum and emulsifier, which delays tissue hardening. The method for producing a medicine with delayed tissue hardening of the present invention comprises the steps of kneading while mixing flour, syrup, cooking oil, salt, food additive gum and emulsifier, to obtain a dough; Forming the electric dough into a constant size and then frying in oil; And immersing the electric fried dough in starch syrup and cooling. Compared with the medicine prepared by the conventional method, the medicine with delayed tissue hardening of the present invention has the advantage of delaying the progress of tissue hardening and delaying rancidity with the medicine when the coating solution for food additives is further coated. have.

Figure 1a is a graph showing the measurement of the hardness of the medicine and prepared by varying the type and content of the gum immediately after storage.

Figure 1b is a graph showing the measurement after storing the hardness of the drug prepared by varying the type and content of the gum for 4 weeks.

Figure 2a is a graph showing the measured hardness immediately after storage of the drug prepared by varying the type and content of the emulsifier.

Figure 2b is a graph showing the measurement after the hardness of the drug prepared by changing the type and content of the emulsifier for 4 weeks.

Figure 3a is a graph showing the measurement of the hardness of the drug and prepared by varying the content of gum and emulsifier.

Figure 3b is a graph showing the measured after the hardness of the drug prepared by varying the content of gum and emulsifier for 4 weeks.

Figure 4a is a graph showing the measured hardness immediately after storage of the drug prepared by coating the gum.

Figure 4b is a graph showing the measured after storing the hardness of the drug prepared by coating the gum for 4 weeks.

Claims (5)

(Iii) 50 to 70% by weight of wheat flour, 20 to 40% by weight of starch syrup, 1 to 5% by weight of cooking oil, 0.1 to 1% by weight of salt, 0.01 to 2% by weight of food additive gum and 0.05 to 5% by weight Kneading while mixing% emulsifier to obtain a dough; (Ii) forming the electric dough into a certain size and then frying in oil; And, (Iii) immersing the electric fried batter in starch syrup and cooling, and cooling the tissue hardening method comprising the step of cooling. The method of claim 1, Food additive black xanthan gum, guar gum, gellan gum, methyl cellulose or hydroxypropyl methyl cellulose, characterized in that Manufacturing method of medicine with delayed tissue hardening. The method of claim 1, Emulsifiers are characterized in that the lecithin, monoglycerides, diglycerides, polyglycerol esters or mixtures thereof Manufacturing method of medicine with delayed tissue hardening. The method of claim 1, It characterized in that it further comprises the step of applying a food solution for food additives on the surface of the drug and dried Manufacturing method of medicine with delayed tissue hardening. A medicine product prepared by the method of claim 1, comprising flour, starch syrup, cooking oil, salt, food additive gum and emulsifier, delaying tissue hardening.