KR100543790B1 - Processed Foodstuffs having Homogeneous Mixture of Acorn and Rice as Main Materials and Preparing Method thereof - Google Patents

Abstract

       The present invention relates to a processed food containing acorn component and a manufacturing method thereof,

       Processed food according to the present invention is composed of 15 to 35% by weight of acorn powder and 65 to 85% by weight of rice grains on the basis of dry weight, as a luxury of a homogeneous mixture of acorn concentrate stock and rice grains Processed food containing the acorn component constituting, and a tannin component removal acorn grinding the acorn grinding step of the liquid paste, filtration step of filtering and pressing to collect the precipitate, removing the moisture while stirring to provide a concentrated acorn concentrate Preparation of processed food containing acorn component consisting of a soybean rice soaking step, a homogeneous mixture manufacturing step of mixing and grinding 150 to 650 parts by weight of milled rice, based on 100 parts by weight of acorn concentrate stock solution, and a luxury step of steaming How,

       The effective use of acorns and debris rice, which is known to have excellent effects on diabetes, branch office, health, blood circulation and fatigue recovery, is expected to further reduce the waste of natural resources, while obesity becomes a social problem and environmental pollution problem. Nowadays, food products of satisfactory quality that can be spotlighted as diet foods that are seriously emerging and as health foods with various effects including elimination of heavy metals in the body can be provided.

Acorn, liquid paste, rice, rice cake, rice cake, rice cake, dried noodles

Description

Processed foodstuffs having Homogeneous Mixture of Acorn and Rice as Main Materials and Preparing Method

       The present invention relates to a processed food containing acorn component as a raw material of a homogeneous mixture of acorns and rice, and a method for manufacturing the same. More specifically, the acorn paste and rice are mixed and mixed in a predetermined ratio to be ground and prepared. It relates to a processed food containing acorn component and a method of manufacturing the same.

       Generally, the acorn tree is a deciduous broad-leaved arboreous tree about 10m high belonging to the oak family including oak tree, prunus oak, water oak, brown oak and stone oak.The nuts acorn has a hard and smooth skin on the outside and one seed Its shape is spherical, ovoid, oval, etc., and various sizes. The lower part or the middle part is covered with a modified muzzle of Mt. The acorns of the oak tree can be eaten raw because they do not taste astringent, but the oak and other acorns contain a lot of tannins, so it is necessary to remove the astringent taste in water.

       Acorns have been used for a long period of time, such as grains and other foods.The acorns contain a large amount of tannin, which is a starch or indigenous ingredient, which gives a bitter taste. It tastes, but if the taste is appropriate, it plays a role in boosting the taste, and since then, starch has been extracted and manufactured as acorn jelly from ancient times.

       The acorn composition consists of acorn powder, which is composed of 7.1% water, 100g protein, 4.9g fat, 81g sugar, 3.2g fiber and 0.9g ash per 100g of edible portion (EP). It is also called silver loss oil, and its ingredients are 88.1% of water, 100g of protein, 0.1g of fat, 10.9g of sugar, 0.5g of fiber, 0.2g of ash, 12mg of calcium, phosphorus per 100g of edible portion (EP). 314mg, iron 0.2mg, vitamin A 15iu, vitamin B1 0.02mg, vitamin B2 0.04mg. Tannins, on the other hand, are more abundant in cold acorns, but the amount of tannins is usually about 3-9%.

       Acorn, especially Acorn Jelly, is a pollution-free food that has a lot of tannins, so it is easy to digest and sequel, so you can easily eat it, and it's also good for people suffering from diseases, and calories are only 45Kcal per 100g, which is good for people with obesity. At the same time, it is effective for fatigue recovery and hangover, promotes digestive function, promotes appetite, strengthens stomach and intestines, improves blood circulation, addiction treatment, diabetes, hypertension, arteriosclerosis, weakening constitution, etc. In particular, it is reported that aconic acid containing a large amount adsorbs more than 99% of uranium and heavy metals and can purify about 3.5t of heavy metal wastewater with 1kg of aconic acid.

       In addition, according to Dongbogam and herbaceous acorns, acorn is a food that helps improve obesity and has excellent effects on diabetes, branch, healthy and heavy metal detoxification. , October 28, 1989).

       On the other hand, rice grain (rice) will not need much explanation, so briefly referring to the traditional food, sputumotok, sputum, which is a wooden bar used to flatten the soil lumps in the paddy field and use it in farming tools used in the old country The name of the rice cake is named after the shape of the rice cake, and the reason why the rice cake steamed in Shiru is stretched out with the rice cake is called `` long-growing property. '' The reason for writing rice cake is that the round shape is like an old money. It is said to have the hope that the goods will be abundant in the new year as it is in the shape of a leaf.

       The above-mentioned rice cake is fed as it is, but is usually eaten mainly in the form of food such as rice cake soup or rice cake, and the rice cake soup is originally a sedan fasting. It is interpreted as originating in the primitive religious sense of the day of virtue being solemn and clean.

       Noodles, on the other hand, are instant foods derived from China, which are usually divided into instant noodles, fried noodles that are called ramen noodles, and fried dried noodles that are steamed as non-fried noodles. If you put noodles in a container that can be used as a tableware among instant noodles, and attach the attached soup or condiments, it is not fried in oil, unlike ordinary instant noodles, at 4 ~ 26 ℃. It can be divided into raw noodle (improved instant noodles), which is a natural-oriented next-generation ramen with 60% moisture content sterilized at 90 ℃ or higher after ripening noodles and washing with cooling water.

       As a conventional technology related to food using acorns, Korean Patent Publication No. 1992-7552 proposes a noodle using acorn and corn starch as a noodle using a pressure noodle machine as a main ingredient and a manufacturing method thereof. In addition, this method has a problem in that when the noodle making machine is inferior in viscosity, the chewy taste of the noodles is significantly lowered, and the texture is lowered after being boiled.

       In addition, Korean Patent Application Publication No. 2003-26000 discloses mixing and kneading 50% by weight of flour, 30% by weight of acorn sediment starch, 10% by weight of potato starch, and 9.8% by weight of corn starch, and then kneading the mixed dough at 0 to 2 ° C. The method of preparing noodles containing acorn ingredients for making noodles after 4-6 hours of aging in a refrigerating chamber is proposed. However, this method slightly increases the elasticity of noodles by mixing a large amount of flour. However, since the use of potato starch is not sufficient enough to increase the elasticity of noodle, and it is not satisfactory enough because it has a problem of blowing quickly after boiling.

       However, although acorns have a useful effect that meets the demands of modern people as described above, the processed foods have not been developed so far except for acorn jelly as a food using acorns.

       In recent years, as obesity has become a social problem and interest in health has increased, acorns have attracted attention as diet foods, but they have not led to the development of acorn processed foods with satisfactory quality. Has been urgently requested in the art.

Therefore, the first object of the present invention is to provide a satisfactory quality processed food using a homogeneous mixture of acorns and rice grains, which are known to have excellent effects on diet, diabetes, branch, health, heavy metal detoxification, blood circulation and fatigue recovery. It is to.

A second object of the present invention is to provide an effective method for producing a processed food according to the first object described above.

Hereinafter, the present invention will be described in more detail.

The processed food containing the acorn component as a raw material of the homogeneous mixture of the acorns and rice grains according to the present invention, but is not limited to this, preferably geumyeok or deluxe dried noodles such as rice cakes, rice cakes, Shiru-teok and rice noodles have.

Processed foods based on a homogeneous mixture of acorns and rice grains according to the present invention is 15 to 35% by weight of acorn powder and 65 to 85% by weight of wheat flour, preferably 20 to 30% by weight of acorn powder and rice flour 70 to 80% by weight, more preferably 25 to 30% by weight of acorn powder and 70 to 75% by weight of fine grain powder, and the luxury body of the homogeneous mixture in which the mixture of the acorn concentrate and the rice is crushed together. Characterized in that consists of.

In the present invention, when the content of the acorn powder on a dry weight basis is less than 15% by weight, the acorn-specific flavor and the anticipated effect of adding the acorn component may be insufficient, and the color may also not be satisfactorily expressed. On the contrary, if the content exceeds 35% by weight, the texture may be inferior, which is not preferable.

Processed foods based on a homogeneous mixture of acorns and rice grains according to the present invention as described above generally include 0.05 to 0.3% by weight of salt based on the dry weight of the processed food, but the addition or amount thereof is optional in the present invention. It is a matter of fact and not a limitation.

In addition, if necessary, the sugar may be included in an amount of 0.1 to 0.3 weight depending on the preference of the eater and the eating age group.

As used herein, the term 'gear' (alpha) is used in most of the starch is alpha (α), enzymes capable of oxidatively decomposing polyphenols in acorn components are inactivated and microorganisms producing such enzymes It is defined as meaning a dead state.

As used herein, the term 'homogeneous mixture' is used to grind and filter the nut meat of the acorn, and then mix the concentrate and the rice grains, which are precipitated, dried and concentrated to a moisture content of 5 to 10%, and have a sense of rejection or texture during feeding. It refers to a mixture that is obtained by grinding together so as not to be felt, and mixed in a uniform state, which is visually recognized as a homogeneous single substance.

Processed foods based on a homogeneous mixture of acorns and rice grains prepared according to the present invention is basically composed of 15-35% by weight of acorn powder and 65-85% by weight of rice grains, if necessary. Some of the composition ratios may be replaced by other flours such as wheat flour and / or wheat flour and / or corn starch and / or potato starch and / or buckwheat flour. The replacement ratio of these components is not limited in the present invention, but if added, it is preferably about 0.5 to 5% by weight, respectively.

Hereinafter, a method of manufacturing a processed food containing acorn component as a raw material of a homogeneous mixture of acorns and rice grains according to the present invention will be described.

According to the present invention, a method for preparing a processed food containing an acorn component based on a homogeneous mixture of acorns and rice grains includes the following steps:

(A) sorting acorns containing good quality eggs, removing the skin, removing foreign substances, soaking in water by soaking in water for about 1 to 4 hours, preferably about 2 hours, and washing and washing step;

(B) dipping in water for about 10 to 36 hours, preferably about 10 to 24 hours, more preferably about 12 to 15 hours to remove the water-soluble tannin component, and then removing the supernatant containing a large amount of tannin component, Tannin component removal step of drying the soaked acorns in water content of 5-30%;

(C) a grinding step of grinding the acorns from which the tannin component is removed to obtain acorn components in a liquid paste state;

(D) a filtration step of filtering the acorn component of the liquid paste using a Hanbok ramie cloth mesh, compressing the paste to squeeze it, and then collecting a precipitate;

(E) using a centrifugal high speed stirrer to provide acorn concentrate concentrate to obtain a liquid concentrate with a water content of 5 to 10% while thoroughly stirring;

(F) soaked rice grains produced during milling or milling, soaked in water or the supernatant in the above-mentioned step (D) for about 2 to 24 hours, and then soaked rice grains or crushed rice;

(G) 150 to 650 parts by weight, preferably 150 to 400 parts by weight, more preferably 150, of the soaked rice in the step (F) with respect to 100 parts by weight of the acorn concentrate stock solution in step (E). Preparing a homogeneous mixture of acorns and rice grains, mixing and grinding about 300 parts by weight, most preferably about 200 parts by weight;

(H) Gelatinization step of adding acorn and rice grain homogeneous mixture for a predetermined time.

In the above-mentioned step (H), when the processed food according to the present invention is sputumdduk, tteokbokki, or shiru-teok, it is steamed at 100 ° C. for 40 to 50 minutes.

However, when the processed food according to the present invention is noodles, prior to the above step (H), (G1) kneading with water to prepare dough and (G2) the dough at 30 to 90 degrees at 15 to 25 ℃ After the aging step to give viscoelasticity to the dough to perform a maturation step, in the step (H) is carried out a kneading step kneading the dough at 80 to 100 ℃ for 5 to 20 minutes.

Following the step (H) described above, the step (I) is carried out by drawing out sputum of a desired diameter using a jade rinser or by rinsing through a nozzle.

In step (G) or step (G1) or (H), the salinity can be adjusted to suit the preference of the feeder if desired.

If the processed food according to the present invention is a sputum rice cake or rice cake rice cake, if necessary, following the step (I) described above, the (J) drying step and (K) a cutting step of cutting as rice cake soup is performed, When the processed food according to the present invention is noodles, only the drying step (J) described above is performed.

In addition, if necessary, vacuum-packed or nitrogen-packed packaging of the finished processed food product according to the present invention (i.e., the diesel product of step (H), (I), (J), or (K) above) at a predetermined capacity, Or, the packing step (L) of packing the usual resin package may be performed.

In the present invention, the reason for using the acorn concentrate concentrate instead of the acorn powder in the above-mentioned step (G) is that the viscoelasticity of the finished product is much better when prepared with rice cakes or noodles.

In addition, in the present invention, in the above-mentioned step (F), although the complete form of rice may be used, it may use crumb rice that is mass-produced at the time of milling. Using such crumb rice reduces the waste of food resources and contributes to the national economy. In addition to being able to be soaked and processed more easily, the process efficiency is improved and the manufacturing cost can be reduced.

In addition, the reason why the above-mentioned tannin component is significant is to take the filtrate of the acorn grinding material in the above-mentioned step (F) in the present invention and deposit the rice or crumb rice using the remaining supernatant. By using the stock solution containing the partially removed acorn component, the acorn component is included in the water which is collected in the rice starch and partially gelatinizes the starch, which not only reduces the waste of the acorn component but also more complete homogeneity in the subsequent process. This is also helpful for mixing.

Hereinafter, the present invention will be described in more detail with reference to Examples, but it should be understood that the present invention is only intended to illustrate the present invention and not to limit the present invention.

(Example)

Example 1 Preparation of Acorn Concentrated Stock Solution

20 kg of good acorns were sorted, the skin was removed, washed with clean water, and then immersed in a sufficient amount of water for about 14 hours to elute a considerable amount of tannin in water, and then the acorns were taken out and air dried to obtain 20% moisture content. .

Next, the acorn grind | pulverized gelled paste was obtained by grinding acorns using a millstone.

Then, the above-mentioned acorn grinding material is filtered using a mosquito net pack using a pestle and squeezed out, and the filtrate is left for 2 to 8 hours to precipitate fine solids, and then the supernatant is quietly decanted. After storage (about 10kg), sediment precipitated with sediment was centrifuged at 300 ~ 900g using a centrifugal high speed stirrer to remove moisture to prepare a 15kg concentrated stock solution of 5 ~ 10% moisture content.

Example 2 Preparation of Soaked Rice

10 kg of the supernatant and 10 kg of water stored in Example 1 were added to 20 kg of debris rice from the milling process and deposited for about 4 hours, and then the debris rice was taken out.

Example 3 Preparation of Homogeneous Mixture of Acorns and Rice Grains

10 kg of the acorn concentrate stock solution obtained in Example 1 was uniformly mixed with 20 kg of boiled rice grains prepared in Example 2, and milled three times using a millstone.

60 g of salt was mixed with the ground mixture, and steamed for 45 minutes using a steam at 100 ° C. to prepare shiru-teok.

Example 4 Preparation of Homogeneous Mixture of Acorns and Rice Grains-Rice Cake

Shiru-teok obtained in the above-mentioned Example 3 was taken out with a jade and extracted with sputum.

Example 5 Preparation of Homogeneous Mixture of Acorns and Rice Grains-Rice Cakes

The sputum-mochi obtained in Example 4 above was air dried for 3 days, and then cut with an automatic cutter to prepare rice cake soup.

Example 6 Preparation of Homogeneous Mixture of Acorns and Rice Grains-Rice Cakes

Shiru-teok obtained in Example 3 above was taken out with a jade odor and extracted with rice cake for rice cake.

Example 7 Preparation of Dried Noodles

10 kg of the acorn concentrate obtained in Example 1 was uniformly mixed with 20 kg of boiled rice grains prepared in Example 2, and ground three times using a millstone. Then, 60 g of salt was mixed with an appropriate amount of water, Kneading together to prepare dough, aged kneaded dough at 20 ℃ for 60 minutes to give viscoelasticity to the dough, then kneading the dough by heating kneading at 80 to 100 ℃ for 5 to 20 minutes, noodle After that, it was air dried for one day in the shade.

Comparative Example 1: Preparation of Dried Noodles

      The acorns were immersed in water for 3 days, and then washed with water and crushed using a grinder, and the immersed solution was dried by immersing the filtered solution using burlap. , 30% by weight of the acorn starch, 10% by weight of potato starch, 9.8% by weight of corn starch and 0.2% by weight of salt, kneading by adding water, and the mixed dough was aged for 5 hours in a refrigerator at 2 ℃ After noodle making, noodle containing acorn component was prepared.

Test Example: Sensory Test

Tens of 20's to 60's tasting persons (randomly selected by 2 persons for each age group, except that the tasters are non-smokers) were prepared according to Examples 3 to 7 and Comparative Example 1. After 7 days from, the dishes were cooked and panel tested. However, for the rice cake soup and noodles, all cooking conditions were the same, and the seasonings were used in the same kind and amount.

The test items and test results for the flavor of the prototype are shown in Table 2 below, and when 8 or more people are judged to be good, ◎, 6,7 judges to be good, and O, 4,5 judges to be good. The time was indicated by x when it was judged that △ and less than 4 people were good.

Sensory test results for flavors: Item Color flavor Organization Whole flavor Example 3 O ◎ O O Example 4 ◎ ◎ O ◎ Example 5 ◎ ◎     ◎ ◎ Example 6 ◎ ◎     O ◎ Example 7 ◎ O     O         O Comparative Example 1 O △ O  △

As a result of the sensory test, the processed food containing the homogeneous mixture of the acorns and rice grains of Examples 3 to 7 according to the present invention showed a very satisfactory result in which the acorn-specific flavor is still alive and natural color is alive. It was evaluated, which was encouraging.

In the case of the rice cakes of Examples 3 to 6, it was evaluated as more preferable, and in the case of pressed form such as rice cake, rice cake rice cake, rice cake soup for rice cake, among the rice cakes, it was evaluated to be very preferable. In addition, in the case of the rice cake soup of Example 5, it was found to have an effect of softening the meat quality added to the rice cake soup, and was well received by the test subject.

      On the other hand, the case of Comparative Example 1 according to the prior art was evaluated as not very preferred because it contains potato starch and corn starch, it is believed that the viscoelasticity of cotton noodle is inferior and easily blown out.

As described above, according to the processed food containing the acorn component as a raw material and a manufacturing method thereof using a homogeneous mixture of acorn and rice according to the present invention, diabetes, branch, healthy, detoxification of heavy metals, blood circulation and fatigue recovery, etc. It is expected that the effective use of acorns and crumb rice known to have the potential to reduce waste of natural resources in the meantime, while obesity is becoming a social problem and environmental pollution is a serious diet, and heavy metal emissions in the body As a health food having various effects including removal, processed foods of satisfactory quality can be provided.

 Although the present invention has been described in detail above, various changes and modifications can be made from the above description without departing from the scope of the present invention, and of course, this is also within the scope of the present invention.

Claims (10)

It is composed of 15 to 35% by weight of acorn powder and 65 to 85% by weight of fine grain powder on the basis of dry weight, characterized in that the acorn concentrate and the fine grain of the homogeneous mixture ground together with the rice grains Processed food containing acorns. The processed food according to claim 1, wherein the processed food is any one food selected from the group consisting of shiru-teok, rice cakes, rice cakes, and dried noodles. 3. The processed food according to claim 1 or 2, wherein the processed food further comprises 0.5 to 5% by weight each of at least one grain selected from the group consisting of wheat flour, wheat flour, corn starch, potato starch and buckwheat flour. Processed food containing acorns. Method for producing a processed food containing acorn ingredients as a raw material of a homogeneous mixture of acorns and rice grains consisting of the following steps: (A) a grinding step of grinding the acorns from which the tannin component is removed to obtain acorn components in a liquid paste state; (B) a filtration step of filtering, pressing and squeezing the acorn component of the liquid paste, then removing the supernatant and collecting the precipitate; (C) using a centrifugal high speed stirrer to provide acorn concentrate concentrate to obtain a liquid concentrate of 5-10% moisture content while stirring thoroughly; (D) after the rice is soaked for about 2 to 24 hours and soaked, the rice flour soaking step of extracting the rice called; (E) preparing a homogeneous mixture of acorns and rice flour to mix and crush 150 ~ 650 parts by weight of the soaked rice in step (D) with respect to 100 parts by weight of the acorn concentrate stock solution in step (C); And (F) a gelatinization step in which a homogeneous mixture of acorns and rice is added for a predetermined time. The tannin component according to claim 4, wherein (A-1) is immersed in water for 10 to 36 hours to remove the water-soluble tannin component and the called acorn is dried to a water content of 5 to 30% prior to the step (A). A method of manufacturing a processed food containing acorn component to perform the removal step in advance. The method for producing a raw processed food according to claim 4 or 5, wherein the acorn component comprising the luxury in the step (F) is increased at 100 ° C. for 40 to 50 minutes. The method of claim 4 or 5, wherein prior to the above step (F), (E1) kneading with water to prepare dough, and (E2) kneading at about 15 to 25 ℃ 30 to 90 minutes Aging step is further carried out to give viscoelasticity to the dough, and then the acorn component consisting of kneading the gelatinized dough at step (F) at 80 to 100 ° C. for 5 to 20 minutes. Method of manufacturing processed foods. delete The method for producing a processed food product according to claim 4 or 5, wherein the supernatant removed in step (B) is reused for the soaking of rice in step (D). The acorn component according to claim 4 or 5, further comprising the step (F) followed by the step (F) of drawing a phlegm of a desired diameter using a jade scavenger or by rinsing through a nozzle. Method for producing a processed food containing.