KR101255157B1 - Bamboo shoot pastry and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a bamboo shoot confectionery and a method for manufacturing the same, and more particularly, bamboo shoot confectionery and a method for producing the same, which improves the taste and functionality by mixing bamboo shoots with a cow filled in a confectionery baked in a mold. It is about.

Bamboo shoots of the present invention for achieving the above object is formed of a shell formed by bending in the mold, and the cow is filled in the inside of the shell, the cow includes a finely chopped bamboo shoot.

Confectionery, bread, bamboo shoot, coating, colored

Description

Bamboo shoot confectionery and its manufacturing method

The present invention relates to a bamboo shoot confectionery and a method for manufacturing the same, and more particularly, bamboo shoot confectionery and a method for producing the same, which improves the taste and functionality by mixing bamboo shoots with a cow filled in a confectionery baked in a mold. It is about.

In general, the modern people who lived in the 1960s and 1970s, which had almost no biscuits, confectionery, or bakery, had all the memories of eating instant snacks called round breads, which were quickly baked in a mold by putting bean paste in the dough as a snack. There will be.

It is well known that such fast food snacks have been developed in the form of crucian bread or walnut cake by baking in a mold made of crucian or walnut as the age goes.

The taiyaki bread and walnut confectionery described above is one of snacks that can be easily eaten anywhere and anytime. However, the conventional instant confectionery has a problem in that it is weak in functionality and insufficient in nutrition because it simply makes beef with red bean paste.

On the other hand, the distribution area of bamboo in Korea is about 7,045 ha, with Honam accounting for 46% and Youngnam accounting for 42%. The area of bamboo forests in two areas accounts for 88% of the total bamboo forest area of our country, and it is cultivated in some areas of Chungcheong province.

Bamboo is widely used as a bamboo material, and is used for collecting bamboo shoots and medicinal bamboo shoots.

Generally, bamboo shoot refers to young shoots that grow out of the bamboo underground. Bingsoo is known to be effective in preventing constipation, chewing, hangovers, amnesia, diuretic, stress, insomnia, obesity and prevention of hypertension.

The nutritional value of bamboo shoots is as follows: the protein content is 4 times that of onion belonging to the same kind of light leaf vegetables, twice as much as that of cabbage, and minerals such as calcium, iron, phosphorus, vitamin A, . Also, bamboo shoots were reported to have a dietary fiber content of 53.9 ~ 71.6% based on the dried matter, which is much higher than 24.7% of cabbage, 22.5% of spinach and 49% of asparagus.

However, bamboo shoots are fast in decaying, have a limited harvesting period, and because of the hard texture of dietary fiber, it is difficult to ingest them as they are, so proper processing is required. As a processing step, it has been mainly stored in a canned and salted manner. Therefore, it can be consumed only by cooking such as herbs, and thus its use range is very limited.

The present invention was created to improve the above problems, bamboo shoots to improve the taste and nutritional superiority by adding bamboo shoots to the cow can improve the functionality and at the same time to expand the range of bamboo shoots confectionery and its manufacturing method The purpose is to provide.

Bamboo shoots of the present invention for achieving the above object and the outer shell formed bent in the mold; It is formed of a cow filled in the inside of the shell, wherein the cow is characterized in that it comprises a chopped bamboo shoot.

The bamboo shoots are characterized in that a colored coating film is formed on the surface.

The coating layer is formed by immersing the bamboo shoots in a coating liquid formed by mixing oil in a colored extract liquid extracted from a plant.

The method of manufacturing the bamboo shoot confectionery of the present invention for achieving the above object comprises a dough step of mixing the flour, sugar, eggs, margarine, salt, baking powder with water and then kneading to obtain the skin dough; Bamboo shoot preparation and chopping preparation step; Mixing the bamboo shoots with red beans to form bovine beef; And a baking step of injecting the skin dough and the cow into a mold and baking the body into a molded body filled with the cow.

In the bamboo shoot preparation step, a colored coating film is formed on the surface of the cooked bamboo shoot, and the coating film is immersed in the coating liquid formed by mixing 2 to 8 parts by weight of vegetable oil with respect to 100 parts by weight of the colored extract extracted from plants. To form, the extract is characterized in that the bamboo leaf fermentation of fermented bamboo leaf.

The kneading step is characterized in that to obtain the skin dough by further mixing the lacquer extract having an antimicrobial activity.

As described above, according to the present invention, bamboo shoots may be added to cows to improve the taste and nutritionally, thereby improving the functionality of sweets.

In addition, it is possible to widen the range of bamboo shoots that were used only as a side dish, and to form a colored coating film on bamboo shoots to further increase the visibility and taste to make sweets with excellent taste.

In addition, when coating bamboo shoots using a bamboo leaf fermentation broth having antibacterial activity is expected to increase the self-preservation of bamboo shoots as well as long-term shelf life of confectionery.

Hereinafter, the bamboo shoot confectionery according to a preferred embodiment of the present invention and a manufacturing method thereof will be described in detail.

Bamboo shoot confectionery 10 according to an embodiment of the present invention is the outer shell 20 formed bent in the mold as shown in Figure 1, the inside of the shell 20 is filled with finely shredded bamboo shoot 40 It is formed of the small (30).

The outer shell is formed by baking the outer skin dough obtained by mixing flour, sugar, eggs, margarine, salt and baking powder with water and then kneading. The shell dough may be further mixed with lacquer extract having antimicrobial activity.

Cows are formed by mixing red bean paste with finely chopped bamboo shoots. Preferably, a colored coating film is formed on the surface of the bamboo shoots. The coating film may be formed by immersing bamboo shoots in colored extracts extracted from plants. In addition, it may be formed by immersing bamboo shoots in the coating liquid formed by mixing oil in a colored extract liquid extracted from the plant so that the coating film can be easily formed. The extract can be obtained from colored fruits, vegetables and the like.

The oil is used to make an oil film on the surface of bamboo shoots, and it is preferable to use an edible vegetable oil extracted from natural plants. As a vegetable oil, various kinds of oils such as coconut oil, palm oil, soybean oil, castor oil, olive oil, grape seed oil, sunflower seed oil and the like may be used alone or in combination.

Hereinafter, a method of manufacturing bamboo shoot sweets according to an embodiment of the present invention will be described.

The bamboo shoots manufacturing method of the present invention comprises a dough step of mixing the flour, sugar, eggs, margarine, salt, baking powder with water and kneading the dough to obtain the skin kneading, and the bamboo shoot preparation step of cutting the bamboo shoot finely; And a baking step of mixing the bamboo shoots with the red bean sediment to make a cow, and baking the skin dough and the cow into a mold to bake into a molded body filled with the cow.

First, in the kneading step to mix a variety of ingredients in flour to knead with water to obtain a dough dough. For example, 50 to 70 parts by weight of flour, 2 to 5 parts by weight of sugar, 10 to 20 parts by weight of eggs, 4 to 6 parts by weight of margarine, 0.5 to 1.2 parts by weight of salt, 0.4 to 0.8 parts by weight of baking powder Mix and knead. In addition, it is a matter of course that a variety of known materials to enter the conventional skin dough can be further mixed.

On the other hand, in another embodiment of the present invention, the lacquer extract having antimicrobial activity may be further mixed. The lacquer extract is preferably an allergen component urushiol removed from the active ingredient of the lacquer.

Urushiol is a complex of 3-substituted catechols with C 15 -alkyl or alkenyl groups, the main component being 3- (8'Z, 11'E, 13'Z-penta, 3 double bonds) Pentadecatrienyl) catechol. The main component of lacquer, and when ingested the lacquer directly by the urushiol (Urushiol), a polyphenol derivative (Polyphenol), side effects such as rash, itching appears.

To this end, the present invention uses a lacquer extract from which allergen-induced urushiol is removed or the toxicity of urushiol is removed. As a way to neutralize the toxicity of urushiol, lacquer is roasted at high temperatures or carbonized to a temperature of 200 ℃ or higher in a closed kiln. In order to extract the lacquer extract using the lacquer tree from which urushiol has been removed, it may be obtained by using a conventional hot water extraction or cold needle extraction method. For example, 2 to 20 times the volume of one or more solvents selected from the group consisting of water, ethanol, methanol, butylene glycol and propylene glycol as an extraction solvent is added, and extracted by heating at 50 to 120 ° C. for 3 to 20 hours, or 5 An extract obtained by immersing at -40 ° C for 1 to 15 days and repeatedly extracting 1 to 5 times can be used. In addition, a powdery extract obtained by filtration, concentrated under reduced pressure or freeze-dried or spray-dried can be used.

The lacquer extract applied to the present invention has various pharmacological effects and is particularly excellent in antibacterial activity. In order to use the pharmacological and physiological activity of lacquer having antibacterial activity, it is preferable that the lacquer extract is mixed with 4 to 10 parts by weight based on 100 parts by weight of water. If less than 4 parts by weight of the antimicrobial activity of the lacquer is lowered, if it exceeds 10 parts by weight of the lacquer peculiar smell may reduce the taste.

As described above, it is expected that if bamboo shoots are prepared using the shell dough mixed with lacquer extract, the storage properties of the bamboo shoot confectionery can be increased by preventing the deterioration.

After the dough step is completed, cook the bamboo shoots and then perform the finely prepared bamboo shoots cutting step.

Bamboo bamboo shoots have been used as food ingredients since ancient times because they have a fresh and light taste, and have been widely used as herbal ingredients by the unique pharmacological action of bamboo shoots. According to Donguibogam, bamboo shoots are especially effective for stroke, tetanus, cough, fever after childbirth, and childhood tornado, and are known to exert a good effect on amelioration of cholelithiasis, hypertension and visual acuity.

In the present invention, "bamboo shoot" is meant to include everything obtained from a bamboo belonging to a plant that is classified as a taxonomic bamboo, regardless of the type of bamboo from which it is obtained. Bamboo can be any kind of bamboo, bamboo from bamboo belonging to Phyllostachys, bamboo from bamboo belonging to Arundinaria, bamboo obtained from bamboo belonging to Sasa (Sasa) or pseudosasa Quot; bamboo "), all of which can be used in the present invention.

Bamboo shoots are harvested 25 to 35 cm in size from the ground. If it is less than 25cm, there is no commerciality because there is a lot of epidermis, and if it is more than 35cm, the internal structure becomes dense, which reduces the flavor of the added taste, so use 25 ~ 35cm. Freshness is the most important for bamboo shoots. It must be processed quickly, and storage in a raw state is impossible. In order to eliminate the bamboo shoots, you have to boil them for a day or so.

When boiled bamboo shoots, the determination of temperature and time appropriate for the removal of the astringent taste of bamboo shoots or their toxicity will fall within the ordinary skill of the person skilled in the art, typically from about 30 to about 80 to 100 ° C. 60 minutes heating will be sufficient. In addition, when you add a little rice flour at the time of life, it is effective to remove the bland taste of bamboo shoot. Therefore, it is desirable to use rice flour when you cook bamboo shoot. Boiled bamboo shoots are chopped and chopped so that they can be mixed into cattle.

Bamboo shoots can be salted with the normal salting method for long-term storage.

On the other hand, bamboo shoots boiled in the bamboo shoot preparation step can be immersed for 12 to 36 hours in a coating solution mixed with a colored extract liquid and oil extracted from the plant to form a coating film on the surface of the bamboo shoots. In this case, it is preferable to boil the bamboo shoots in order to infiltrate the extract to the inside of the bamboo shoots, and then go through the drying process. Boiled bamboo shoots are dried to less than 10% moisture content. The dried bamboo shoots are then immersed in the coating solution.

The extract can be edible by extracting from natural plants, and if it is colored, can be used in various ways such as stems, leaves, berries of trees, fruits or vegetables. The form of extraction can be obtained by using juice, hot water extraction, or cold needle extraction.

The oil is used to make an oil film on the surface of bamboo shoots, and it is preferable to use an edible vegetable oil extracted from natural plants. Vegetable oils may be used alone or in combination of two or more kinds of oils, such as coconut oil, palm oil, soybean oil, castor oil, olive oil, grape seed oil, sunflower seed oil. The coating solution is preferably mixed with 2 to 8 parts by weight of oil based on 100 parts by weight of the extract. It is preferable to use bamboo leaf fermentation liquid as an extract.

Bamboo leaf fermentation broth is obtained as follows. After chopping the collected bamboo leaves, ferment the sugar and water together in a fermentation vessel. It may be added in the range of 20 to 30 parts by weight of water, 10 to 20 parts by weight of sugar per 100 parts by weight of base leaves. Fermentation of bamboo leaves is fermented at 60 to 120 days at room temperature of 20 to 25 ℃. When the fermentation is complete, it is pressed with a press and then filtered to remove the solids. In addition to the above-mentioned fermented leaves of bamboo leaves, extracts such as strawberries, oranges, grapes, tomatoes, audi, carrots, pumpkins can be used as an extract.

As described above, the bamboo shoots are immersed in the coating solution to form a colored coating on the surface, thereby giving a variety of colors to the bamboo shoots to give visual pleasure. In addition, since the active ingredients of the extract contained in the coating solution is contained in bamboo shoots and the taste of the extract is added, the functionality can be increased. In addition, it is expected that when the bamboo leaf fermentation broth having antioxidant capacity is used as the extract, the storage of bamboo shoots can be increased by preventing deterioration of the bamboo leaf.

Next, perform a small mixing step to make the cow by mixing bamboo shoots with red bean sediment. In addition to the bamboo shoots and red bean sediment, sugar, salt and other sweeteners, flavors and the like can be further mixed. Red bean sediment is obtained by a known method. For example, steamed red beans using hot steam and then crushed with a grinder. Alternatively, crushed red beans can be obtained by adding water and stirring to separate the shell, then boiling the flesh and boiling it again to remove water. The cow is prepared by mixing in the ratio of 2-10 weight part of bamboo shoots with respect to 100 weight part of obtained red bean sediments.

When the skin dough and the cow is prepared as described above is baked in a mold to perform a baking step of producing a cookie. Since it is a well-known technique to perform a baking step using a mold, detailed description thereof will be omitted. However, for example, apply oil to the lower mold of the mold consisting of the lower mold and the upper mold, inject the skin dough into a certain amount of the lower mold, and then put the cow and then inject the outer dough on the cow again, close the upper mold and bake it upside down. Molded body made from the mold, that is, the confectionery of the present invention is made in the form of stuffed cow inside the shell as shown in FIG.

In the example shown, the shape of the shaped body shaped the shape of the bamboo shoots. Of course, it can be made in a variety of shapes different from the illustrated.

(Example 1)

60 parts by weight of flour, 3.5 parts by weight of sugar, 15 parts by weight of eggs, 5 parts by weight of margarine, 1.0 parts by weight of salt, and 0.6 parts by weight of baking powder were mixed and kneaded to make an outer dough.

The bamboo shoots of Mengjong bamboo shoots in Damyang, Jeollanam-do, were peeled off, washed with water, and put in water and heated at 90 ° C. for 40 minutes. After heating, the bamboo shoots were taken out, soaked in water, and then the bamboo shoots were torn and chopped. A cow was prepared by mixing 6 parts by weight of bamboo shoots, 2 parts by weight of sugar, and 0.5 parts by weight of salt with respect to 100 parts by weight of red bean sediments.

And then put the skin dough, cow, skin dough in order to bake in order to bake a confectionery shaped bamboo shoots as shown in FIG.

(Example 2)

A confectionery was prepared in the same manner as in Example 1, but bamboo shoots mixed with cows were immersed in a coating solution containing 6 parts by weight of oil based on 100 parts by weight of bamboo leaves fermentation solution for 24 hours to form a light green coating film on bamboo shoots.

Experimental Example 1: Sensory Test

In order to find out the degree of acceptability of sweets according to an embodiment of the present invention, a sensory test was performed. The panel selected 20 adults (10 males and 10 females) to evaluate the aroma, taste, appearance, and overall preference of sweets by the 9-point scale method as follows. The results were examined by Duncan's multiple range test after the ANOVA test using SAS (Statistical Analysis System) using the least significant difference test at the 5% level. Test spheres 1 and 2 are the confectionery of Examples 1 and 2, and a conventional taiyaki bread was used as a control. The results of the sensory test are shown in Table 1 below.

division flavor incense Overall likelihood Test Zone 1 8.37 8.07 8.41 Test 2 8.42 8.05 8.45 Control 7.18 7.94 7.52

Looking at the results of the sensory test of Table 1, the test and control groups appeared similar without any significant difference in flavor.

However, in taste, Tests 1 and 2 were found to be significantly different from the control. This confectionery of the present invention seems to be the result of the increase in the taste when bamboo shoots are mixed in the cow chew.

<Test Example 2: Antibacterial Activity Test>

An antimicrobial test was conducted to evaluate the antimicrobial properties of the antimicrobial compositions prepared in the above examples. The antimicrobial test method inoculates and incubates the test sample of the bamboo leaf fermentation solution with S. aureus , shakes it with a certain amount of liquid, extracts the cultured bacteria, and measures the number of bacteria present in the liquid. The rate of reduction in the specimens was calculated.

Reduction rate (%) = ((BA) / B) × 100, (A: number of bacteria regenerated from the cultured specimens through constant contact time after inoculation, B: regenerated from cultures cultured through constant contact time after inoculation Bacteria count)

First, autoclave sterilization of the nutrient medium (LB medium) and the tube (15 ml), respectively, add 0.2 g of the test sample to the sterilized tube, dispense 4 ml of the nutrient medium (LB medium), and dilute the culture solution incubated for 24 h. 20 μl of the sterilized tube was incubated at 37 ° C. for 24 h, and then the bacteria were visually determined. Dilutions were inoculated by inoculating 500-fold dilutions (2.6 × 10 ⁵ CFU / ml) of the optimally cultured bacteria. In addition, the number of bacteria before the test (growth colony) and the number of bacteria after the test (growth colony) were respectively measured, and the antibacterial and bacteriostatic properties were evaluated according to the following criteria, and the results are shown in Table 2. The control sample is free of bamboo leaf fermentation broth. (): The number of bacteria after the test is less than 1 / 10,000 of the number of bacteria before the test ○: The number of bacteria after the test is 1 / 10,000 or more to less than 1 / 1,000 of the number of bacteria before the test Δ: The number of bacteria after the test is 1 / 1,000 or more and less than 1/100 x: The number of bacteria after a test is 1/100 or more of the number of bacteria before a test.)

division Growth of bacteria Antimicrobial activity Test Sample No ○ Control sample Yes ×

Experimental results, as shown in Table 2, it can be seen that the antibacterial activity of the bamboo leaf fermentation broth is excellent.

From the above results, bamboo shoots coated with the coating solution mixed with bamboo leaf fermentation broth have a light green coating film, which can not only improve visual function but also increase self-preservation of bamboo shoots. This is expected to eventually increase the long-term shelf life of sweets.

In the above, the present invention has been described with reference to one embodiment, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible.

Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

1 is a partially cut perspective view showing the inside of the bamboo shoot confectionery according to an embodiment of the present invention.

Claims (6)

delete delete delete delete delete 50 to 70 parts by weight of flour, 2 to 5 parts by weight of sugar, 10 to 20 parts by weight of eggs, 4 to 6 parts by weight of margarine, 0.5 to 1.2 parts by weight of salt, and 0.4 to 0.8 parts by weight of baking powder After kneading and kneading step to obtain the skin dough; The bamboo shoot preparation step of boiled bamboo shoots boiled in water to which the rice water is added and finely chopped; Mixing the bamboo shoots with red beans to form bovine beef; A baking step of injecting the skin dough and the cow into a mold and baking the body into a molded body filled with the cow; Forming a coating film on the surface of the bamboo shoot ripened in the bamboo shoot preparation step, The coating film is 12 to 36 bamboo shoots in the coating liquid formed by mixing 2 to 8 parts by weight of any one of coconut oil, palm oil, soybean oil, castor oil, olive oil, grape seed oil, sunflower seed oil with respect to 100 parts by weight of bamboo leaf fermentation liquid Formed by soaking for time, The kneading step is a method for producing bamboo shoots, characterized in that to obtain the skin dough by further mixing 4 to 10 parts by weight of the lacquer extract having an antimicrobial activity based on 100 parts by weight of water.

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