KR101229433B1 - method for manufacturing wheat flour containing herb, and wheat flour produced thereby - Google Patents

Abstract

The present invention relates to a flour manufacturing method containing herbs and flour prepared therefrom, and more particularly, to improve flour functionality and palatability by adding to the flour by purifying the flavor of herbs without loss of useful ingredients A method and flour prepared therefrom.
According to the flour manufacturing method containing the herb according to the present invention, by refining the aroma of the herb added to the flour, even if the herb is added to the flour to prevent a strong sense of resistance to the herbal aroma, and also useful ingredients of the herb in the flour Since it is not lost, it can be consumed at the same time useful ingredients of the herb when ingested with flour.

Description

Method for manufacturing wheat flour containing herb, and wheat flour produced thereby

The present invention relates to a flour manufacturing method containing a herb powder and a flour prepared therefrom, and more particularly, to improve the functionality and palatability of flour by adding to the flour by purifying the aroma of herbs without loss of useful ingredients It relates to a manufacturing method and flour prepared therefrom.

Herb is a generic term for plants used as medicines and spices, and has played an important role as a herb for the treatment of pain relief and soothing, as well as for preservation and insecticide, and today, the human body of toxic substances due to environmental pollution It is a plant that is known to be effective in the treatment of intractable diseases such as internal accumulation, allergies that are difficult to treat medically, chronic pain, hyperlipidemia, cancer, arthritis, and heart disease.

Until now, herbs have been used mainly for the purpose of adding ancillary aroma to the main ingredient or visually appetizing spice, etc., but recently, it is widely used as a raw material of natural antimicrobial agent replacing synthetic antimicrobial agent.

Herbs are rich in vitamins and minerals, and are known for their pharmacological effects such as digestion, convergence, diuresis, sterilization, and antibacterial. They are dissolved in warm water and drink with tea or remove the smell of meat, fish and internal organs. It can be used for cooking because it can change the taste of sourness.

The benefits of herbs include relaxation and relaxation by herb's own fragrance. Herbs contain a large amount of minerals, which naturally regulate the condition of the body and increase resistance to disease, and the bitter taste of herbs secretes gastric juice. It has been reported to have a function to promote food, promote appetite, and improve digestion and absorption.

On the other hand, herbs containing a large amount of ingredients useful for health as described above has a strong fragrance, when used in cooking, rather hinders the intrinsic taste and aroma of food ingredients, there is a problem of dropping the texture when eaten.

Korean Patent No. 0903272 discloses a method of adding a herb to a frying powder used for frying, and is a composition of adding a powdered herb to a material such as flour, corn starch, modified starch, rice flour, and frying powder. It adds useful ingredients of herbs to provide highly functional fried flour.

However, the method simply adds the crushed herb, so the aroma of the herb is strong, which gives a sense of rejection to the odor-sensitive eaters, and to solve this problem, the amount of the added herb must be reduced, so the useful ingredients of the herb contain less fried flour. There is a problem that the functionality of the deterioration.

In addition, Korean Patent No. 0638833 discloses a composition in which a herb extract powder is prepared by hot water extraction or organic solvent extraction and drying, and the herb extract powder is added to an organic acid or the like and formulated in a tablet form. .

As described above, when the herb is powdered by hot water or an organic solvent, the aroma of the herb is slightly purified than when the raw herb is powdered as it is, but the useful component of the herb is produced by the hot water and the organic solvent which is a chemical substance. It may be destroyed or deteriorated.

The problem to be solved by the present invention is to add a herb to the flour in order to improve the functionality of the flour, to provide a method that can prevent the loss of useful components of the herb while purifying the strong aroma of the added herbs.

The present invention to achieve the above object, the step of preparing a hub and washing clean; Mixing 80 to 120 parts by weight of sugar to 100 parts by weight of the washed herb; Naturally fermenting the herbal / sugar mixture at room temperature in a sealed state for 25 to 35 days; Filtering the fermented mixture to produce an herbal fermentation broth; Drying the herbal fermentation broth to prepare a herb powder; And mixing 1 to 20 parts by weight of the herb powder to 100 parts by weight of flour to provide a herb-containing flour manufacturing method.

At this time, it is preferable that 5-15 parts by weight of milk is added to the herbs and sugar mixture of the mixing step, based on 100 parts by weight of the herb.

In addition, after the washing step, it is preferable to add the washed herb to a steamer and heated for 3 to 5 minutes with steam. In this case, in the step of mixing the heated herb and sugar, the lactic acid bacteria fermentation microorganism is further added, and fermented at room temperature for 25 to 35 days in a sealed state.

In addition, in the step of preparing the herb-containing flour, it is preferable to further add 10 to 30 parts by weight of starch based on 100 parts by weight of flour, wherein the starch is more preferably a mixture of potato starch and rice flour in the same weight ratio. .

The present invention also provides a flour containing herbs prepared by the above method.

According to the flour manufacturing method containing the herb according to the present invention, even if the herb is added to the flour by preventing the aroma of the herb added to the flour can prevent a strong herb.

In addition, since the useful ingredient of the herb is contained in the flour without loss, the useful ingredient of the herb can be ingested at the same time when cooking the meal using the flour.

The present invention provides a high-quality, multi-purpose flour with a herb added to the flour in order to improve the functionality of the flour used in flour and fried flour, and a method for producing the same.

At this time, the added herbs contain a large amount of useful components for health, but because of the strong aroma there is a problem that inhibits the taste and aroma of food when used in cooking, it is necessary to purify the aroma, in the present invention the herbs It is fermented to purify the fragrance.

First prepare herbs and wash them thoroughly.

The type of herb used is not particularly limited as long as it is used for food. For example, lemongrass, chemomile, chlorella, basil, lemon balm, parsley, ginger, etc., may be used in combination of one or two or more kinds. It's okay.

Next, the washed herbs are mixed with sugar and fermented, mixed with 80 to 120 parts by weight of sugar to 100 parts of herbs, sealed, and naturally fermented at room temperature for 25 to 35 days, followed by filtration to produce a herbal fermentation solution.

If the sugar is less than 80 parts by weight, the fermentation is insufficient, if more than 120 parts by weight there is no further fermentation promoting effect, the fragrance of the herbs is moderately purified by the fermentation during the fermentation period.

The herb may be fermented as it is collected, but if it is crushed into small sizes, fermentation proceeds better.

It may be fermented by adding milk to the herb and sugar mixture.

When the milk is added and fermented, the herbal flavor of the fermented liquor is more purified, and when lactic acid bacteria are added to the milk, the fermentation of the lactic acid proceeds and the fermentation of herbs is expected to be more diverse and enriched. Can be.

The amount of milk added is preferably 5 to 15 parts by weight of milk based on 100 parts by weight of herb. If the milk content is less than 5 parts by weight, the purity of the herbs is insufficient. If the amount exceeds 15 parts by weight, the herbs are too weak to add herbs to flour. It is undesirable because the effect is reduced.

It is desirable to steam the herbs before fermentation to further refine the fragrance.

Steaming can be accomplished by placing the washed herbs in a steamer and heating them with steam for 3 to 5 minutes, during which the volatiles of the herbs are partially removed, and the effect of sterilizing the herbs can also be obtained.

If the steaming time is less than 3 minutes, the degree of purifying the herbal flavor is insignificant, and the purpose of steaming cannot be achieved. If the steaming time is more than 5 minutes, the useful components of the herb may be destroyed, which is not preferable.

During steaming, you can control the degree of purifying the herbal flavor by controlling the water vapor discharge.

In other words, if you want to get a thin fragrance, you can increase the steam while discharging it. If you want to get a strong fragrance, do not discharge the steam while increasing it. Adjust the degree of purifying.

When fermenting the steamed herb, it is preferable to add fermentation microorganisms to the herb and sugar mixture, and it is more preferable to ferment lactic acid by adding lactic acid bacteria as the fermentation microorganism.

In place of the lactic acid bacteria, it is also possible to add yoghurt that has been lactic acid fermented milk.

When the herbal fermentation broth production is completed as described above, the herbal fermentation broth is dried to prepare a herb powder.

The drying is preferably a vacuum drying method that can prevent the destruction of the useful components of the hub.

When the preparation of the herbal powder is completed as described above, add the prepared herbal powder to the flour.

Herb powder is prepared by mixing 1 to 20 parts by weight of herb powder to 100 parts by weight of flour. When the content of the herb powder is less than 1 part by weight, the effect of adding herbs is hardly exhibited. It may be restricted in the use to cooking.

The viscosity of the flour may be further increased by adding starch to the herb-containing flour.

10 to 30 parts by weight of starch based on 100 parts by weight of flour is suitable, and the starch may be mixed with potato starch and rice flour in the same weight ratio.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

Herbs of lemongrass, chemomile and basil were collected and washed 10 kg each, and then crushed finely using a crusher.

Next, 30 kg of the crushed herb mixture and 30 kg of sugar are put in a jar, and the structure is laminated in several layers so that they are mixed well enough, and the upper surface is covered with enough sugar to prevent contamination by microorganisms. .

The jar was covered with a lid and sealed, fermented at room temperature for 30 days, and then filtered to remove solids to prepare a fermented herb.

The herbal fermentation broth prepared above was vacuum dried to obtain a herb powder.

Next, a herb-containing flour was prepared by mixing the herb powder 10 kg in 100 kg of flour.

<Example 2>

In Example 1, a herb-containing flour was prepared in the same manner as in Example 1, except that 3 kg of milk was added to 30 kg of the herbal mixture and 30 kg of sugar.

<Example 3>

In Example 1, 30 kg of the herbal mixture is put in a steamer, steamed for 4 minutes with steam, and then, 2 kg of yogurt is added to the steamed herb mixture, and 30 kg of sugar is added in this case. It was put into the structure to mix well enough with each other, and the upper surface was covered with enough sugar to prevent contamination by microorganisms.
The jar was covered with a lid and sealed, fermented at room temperature for 30 days, and then filtered to remove solids to prepare a fermented herb. And a herb-containing flour was prepared in the same manner as in Example 1.

At this time, the lid of the steamer was opened once every minute and the steam in the steamer was discharged to the outside.

<Example 4>

In Example 3, a herb-containing flour was prepared in the same manner as in Example 3, except that 10 kg of potato starch and 10 kg of rice flour were further added to the herb-containing flour in which the herbal powder 10 kg was mixed with 100 kg of the flour. .

&Lt; Comparative Example 1 &

Herb-containing flour was prepared in the same manner as in Example 1, except that the herbal mixture was powdered without fermentation in Example 1 to prepare an herbal powder, and then mixed with flour.

Comparative Example 2

Herb-containing flour was prepared in the same manner as in Example 3, except that the herb mixture steamed in Example 3 was powdered without fermentation to prepare an herbal powder and then mixed with flour.

<Test Example 1> Review of loss of useful components

The efficacy of the useful ingredient contained in the herb may include antibacterial activity, and the loss of the useful ingredient of the wheat flour according to the present invention was determined by comparing the antimicrobial activity, and for this, the change in the general bacterial count during storage was compared.

Examples 1 to 4 and Comparative Examples 1 and 2 prepared by using the herb-containing flour prepared in chopped dishes and fried dishes and stored at room temperature to measure the change in the general bacterial counts are shown in Table 1 below.

In order to block the variables, the dishes and fried dishes were made using only the herbs-containing flours of Examples and Comparative Examples without using any other ingredients to make pan-fried foods and fried foods.

The general bacterial count was measured by the standard plate method. The standard number of bacteria is the number of mesophilic bacteria that can develop in the standard agar medium among the bacteria present in the sample. This method is usually a method of mixing and coagulating a sample and a standard agar medium in a petri dish to calculate the number of viable cells in the sample from the colony number of bacteria generated after the culture.

10 g of each sample collected from the pan-fried sauerkraut and fry were aseptically placed in a bag mixer with 90 ml of 0.85% sterile saline solution, and homogenized for 60 seconds using a sample grinder as a test solution.

A homogeneous one-step dilution was prepared by mixing 90 ml of 0.85% sterile saline solution in 10 ml of the test solution, and a homogenized two-stage dilution solution was prepared by mixing 90 ml of 0.85% sterile saline solution in 10 ml of the first stage dilution solution. , The dilution solution was prepared in three to eight steps sequentially.

1 ml of each test solution and 1 ml of each dilution solution are aseptically taken into two or more sterile Petri dishes and aseptically dispensed into approximately 15 ml of standard agar medium maintained at 43-45 ° C. Carefully rotating and tilting left and right while mixing the sample and the medium was cooled and solidified.

The cooled and coagulated Petri dishes were inverted and incubated at 35 ± 1 ° C for 24 to 48 hours. In this case, the test solution was added to the medium without adding the test solution, but only 1 ml of 0.85% sterile saline solution was confirmed whether the petri dish, the diluting solution, the medium and the operation were aseptic. After incubation, 30 to 300 colonies were generated per plate, and the colonies were counted and multiplied by the dilution factor.

Measurement result of changes in general bacterial counts during storage unit storage duration Day 0 3rd day Day 6 Day 9 Day 12 Korean pancake Example 1 CFU ^{1 )} / g 0 4.6 × 10 ² 5.4 × 10 ⁴ 7.1 × 10 ⁶ 4.2 × 10 ⁷ Example 2 0 5.3 × 10 ² 3.0 × 10 ⁵ 5.6 × 10 ⁶ 3.3 × 10 ⁷ Example 3 0 6.4 × 10 ² 6.0 × 10 ⁵ 1.5 × 10 ⁷ 6.1 × 10 ⁷ Example 4 0 4.9 × 10 ² 4.1 × 10 ⁵ 8.3 × 10 ⁶ 6.9 × 10 ⁷ Comparative Example 1 0 3.4 × 10 ¹ 8.1 x 10 ³ 6.5 × 10 ⁶ 4.1 × 10 ⁷ Comparative Example 2 0 4.3 × 10 ² 4.4 × 10 ⁵ 1.9 × 10 ⁷ 7.7 × 10 ⁷ fried food Example 1 0 2.6 × 10 ¹ 5.4 × 10 ² 9.1 × 10 ³ 3.3 × 10 ⁵ Example 2 0 3.4 × 10 ¹ 6.8 × 10 ² 3.8 × 10 ⁴ 6.4 × 10 ⁵ Example 3 0 4.3 × 10 ¹ 8.8 × 10 ² 6.9 × 10 ⁴ 6.8 × 10 ⁵ Example 4 0 3.3 × 10 ¹ 7.0 × 10 ² 6.1 × 10 ⁴ 7.4 × 10 ⁵ Comparative Example 1 0 1.8 × 10 ¹ 4.9 × 10 ² 8.7 × 10 ³ 5.0 × 10 ⁵ Comparative Example 2 0 2.6 × 10 ¹ 6.1 × 10 ² 5.8 × 10 ⁴ 7.6 × 10 ⁵

1) CFU: colony forming unit

As shown in Table 1, the example in which flour was prepared by fermenting the herb was slightly higher in the initial storage of bacteria than the comparative example in which flour was prepared without fermenting the herb. Similar trends were shown.

In the early stage of storage, Comparative Example 1 without fermenting herbs, Comparative Example 2 without steaming herbs, fermenting herbs Example 1, Example 4 with steaming and fermenting herbs, and starch added, fermented milk In the order of Example 2 added, steamed and fermented Example 3 in the order of the smallest number of bacteria appeared, but the number of bacteria detected with increasing storage period did not show a significant difference.

Judging from the results of the change in the treatment process of the herb, it can be assumed that the components exhibiting antimicrobial activity by fermentation are converted to other components in small amounts and lost by steaming, but the difference is insignificant. Loss of useful components of the herb seems negligible.

Test Example 2 Sensory Test

Five men and women each in their teens to 70s, all 70 people to measure the aroma, color, taste, texture and overall taste of the pan-gear and fried prepared in Test Example 1 by the five-point scale method and the average value 2 is shown.

Investigation of preference of pancake and tempura incense color flavor Texture Overall preference Korean pancake Example 1 3.7 3.9 4.0 3.8 3.9 Example 2 3.2 4.1 4.2 3.4 4.0 Example 3 2.8 3.4 4.4 3.6 4.1 Example 4 2.6 3.3 4.6 4.4 4.3 Comparative Example 1 4.3 3.8 2.9 3.6 3.3 Comparative Example 2 3.9 3.5 3.1 4.3 3.5 fried food Example 1 2.8 4.3 3.9 3.6 4.1 Example 2 2.7 4.0 4.3 3.5 4.3 Example 3 2.5 3.6 4.2 3.3 4.0 Example 4 2.3 3.5 4.6 4.1 4.5 Comparative Example 1 3.7 3.6 3.3 3.5 3.5 Comparative Example 2 3.5 3.7 3.5 4.2 3.8

(5: very good, 4: good, 3: normal, 2: bad, 1: very bad)

As can be seen from the results of Table 2, the comparative example did not ferment the herbs in the fragrance was shown to be stronger than the example in which the fermented herbs, the overall evaluation of the Example was higher than the comparative example.

It is assumed that the strong aroma of the comparative example lowers the palatability, and therefore, it is more preferable to purify the herbal aroma through fermentation and mix with the flour as in the embodiment of the present invention.

As described above, the flour containing the herb according to the present invention purifies the aroma of the herb through a process such as fermentation, steaming and milk addition of the herb added, thereby preventing loss of useful ingredients while showing high preference. It will be possible to contribute to the development of food-related industries.

Claims (7)

Preparing and washing the herbs;
Mixing 80 to 120 parts by weight of sugar to 100 parts by weight of the washed herb;
Naturally fermenting the herbal / sugar mixture at room temperature in a sealed state for 25 to 35 days;
Filtering the fermented mixture to produce an herbal fermentation broth;
Drying the herbal fermentation broth to prepare a herb powder; And
A method of producing a flour containing a herb powder, comprising the step of preparing a herb-containing flour by mixing 1 to 20 parts by weight of the herb powder to 100 parts by weight of flour. The method according to claim 1,
To the herbs and sugar mixture of the mixing step, characterized in that 5 to 15 parts by weight of milk based on 100 parts by weight of the herb, flour manufacturing method containing the herb powder. The method according to claim 1,
After the washing step, add the washed herb to a steamer and heated with steam for 3 to 5 minutes, if the step of heating the herb is added, lactic acid bacteria fermentation microorganisms in the heated herb and sugar mixture Flour manufacturing method containing the herb powder, characterized in that the fermentation at room temperature for 25 to 35 days in a sealed state by addition. delete The method according to claim 1,
In the step of preparing the herb-containing flour, characterized in that 10 to 30 parts by weight of starch is added additionally based on 100 parts by weight of wheat flour, a method for producing flour containing the herb powder. The method according to claim 5,
Wherein the starch is characterized in that the potato starch and rice flour is mixed in the same weight ratio, a flour manufacturing method containing the herb powder. Flour containing herbal powder prepared by the method according to any one of claims 1, 2, 3, 5, 6.