KR101390987B1 - Manufacturing method of grain syrup using bamboo shoot - Google Patents

Abstract

The present invention relates to a method for producing bamboo shoots, and more particularly, to a method for producing bamboo shoots, which is good for health and can increase preference by containing useful components of bamboo shoots in the seasonings.
The method for producing bamboo shoots according to the present invention is characterized by comprising an extraction step of extracting a bamboo shoot extract by adding an extraction solvent to bamboo shoots, a saccharification step of mixing the bamboo shoot extract solution with a malt liquor and a rice cake followed by saccharification and filtration, And then concentrating it by heating it.

Description

{Manufacturing method of grain syrup using bamboo shoot}

The present invention relates to a method for producing bamboo shoots, and more particularly, to a method for producing bamboo shoots, which is good for health and can increase preference by containing useful components of bamboo shoots in the seasonings.

It is produced by saccharification of starch such as rice, sorghum, mackerel, sweet potato and the like, and the starch is converted into maltose by the saccharification process. As a result, the sweetness is increased so that the palatability is good. It is used as raw material.

In the process of manufacturing such a candy, it is said that it does not completely concentrate, but it is divided into diluted and temperate and so on according to the degree of dilution. However, the conventional preparation of sweet potato has a problem in that it is merely saccharified raw material of starch, and is simple in taste and function.

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 has been made to overcome the above problems, and it is an object of the present invention to provide a bamboo shoot preparation method capable of increasing the preference of bamboo shoots by adding bamboo shoots to the bamboo shoots, The purpose is to provide.

In order to accomplish the above object, the present invention provides a method for producing bamboo shoots, comprising extracting a bamboo shoot extract by adding an extracting solvent to bamboo shoots; A saccharification step of mixing the bamboo shoot extract solution, malt liquor and rice cake, followed by saccharification and filtration; And concentrating the saccharified liquid obtained in the saccharifying step by heating.

The malt liquor is characterized in that malt and the bamboo shoot extract are mixed and then filtered.

And adding the dried bamboo shoot powder to the concentrate obtained in the concentrating step by boiling the bamboo shoot.

The concentrating step is characterized in that the bamboo shoot extract extracted from bamboo shoots is mixed with the glycosylated liquid and concentrated.

The rice cake is characterized in that it is obtained by adding 40 to 120 parts by weight of the bamboo shoot extract to 100 parts by weight of rice called the bamboo shoot extract.

As described above, according to the present invention, it is possible to produce a nutritious starch with a useful ingredient of bamboo shoots in the seasoning.

In addition, by adding bamboo shoot powder dried in morning syrup, it is possible to prevent degeneration of bamboo shoot and improve preference of morning sake.

Hereinafter, a method for manufacturing bamboo shoots according to a preferred embodiment of the present invention will be described.

A method for producing bamboo shoots according to an embodiment of the present invention includes an extraction step, a saccharification step, and a concentration step. The production method of the bamboo shoots will be described in detail.

1. Extraction step

First, in the extraction step, the extraction solvent is added to the bamboo shoot to extract the bamboo shoot extract.

Bamboo shoots (bamboo shoots) are small and light shoots that come out from the root of bamboo, and they are used as food materials since they have a fresh and light taste. They are widely used as herbal materials because of their unique pharmacological action . 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.

The nutritional value of bamboo shoots is four times that of onions, 100 times more than vitamin A, and rich in calcium, iron, minerals, vitamin B · C, fiber, lignin and pectin. There are many amino acids in the bamboo shoots. The nitrogen compounds include tyrosine, aspartic acid, glutamic acid, and alanine. The compounds include fructose, glucose, and sucrose.

In the present invention, "bamboo shoots" is meant to include all obtained from bamboos belonging to the plants classified as bamboo trees classified as taxonomic bamboos regardless of the kind of bamboos obtained therefrom. 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 ) Can be used in the present invention.

Bamboo shoots can be harvested 30 to 70 cm in size from the ground. When the thickness is less than 30 cm, the shell is large and there is no commerciality. When the thickness is more than 70 cm, the internal structure becomes dense.

The extracted bamboo shoots are peeled off, then extracted solvent is added to extract bamboo shoot extract.

As an extraction solvent for obtaining a bamboo shoot extract, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. And mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols.

As an example of the extraction, extraction solvent is added to the bamboo shoot at a weight ratio of 1 to 10 times, and the mixture is subjected to hot water extraction at 50 to 150 ° C for 1 to 12 hours or by immersion at 5 to 40 ° C for 2 to 6 days, Can be extracted. Further, a reflux cooling extraction method, an ultrasonic extraction method, or the like can be used.

2. Saccharification stage

Next, a saccharification step is performed in which the prepared bamboo shoot extract is mixed with a malt solution and a rice cake, followed by saccharification and filtration.

The malt liquor is obtained by finely grinding the malt powder and extracting the obtained maltol powder into water, followed by filtration. Malt is germinated by barley, which is significantly increased in protein and minerals content, and vitamin B1, B2 and niacin content is increased by 5 to 7 times than when germinated. In addition, the malt contains many enzymes such as α-amylase, β-amylase and protease which can decompose starch and protein.

Preferably, the malt liquor is prepared using a bamboo shoot extract instead of water. For example, maltose and bamboo shoot extracts are mixed in a weight ratio of 1: 0.5 ~ 3.5, and the mixture is filtered through a sieve and left in a container for a predetermined time to precipitate a solid substance on the bottom of the container. When the solids are sufficiently precipitated, only the supernatant can be taken separately to obtain a malt solution. By using the bamboo shoot extract instead of water, the content of the bamboo shoot component can be increased.

Rice is called glutinous rice or rice, water is poured into water, then cooked by heating in a pot. It is preferable to use a bamboo shoot extract instead of water. For example, rice is soaked in an extract of bamboo shoots, and then added with 40 to 120 parts by weight of bamboo shoot extract to 100 parts by weight of rice to be cooked. These rice balls contain bamboo shoots in rice itself. The cups are placed in a large container and allowed to cool at room temperature.

As the bamboo shoot extract used in the preparation of the malt liquor and the rice balls, the bamboo shoot extract extracted in the above extraction step can be applied.

When the bamboo shoot extract, malt liquor, and rice cake are prepared as described above, they are mixed and saccharified.

The prepared bamboo shoot extract, malt liquor, and rice cake are mixed and stored at 40 to 60 ° C for 3 to 12 hours to sufficiently sugar the starch. At this time, 20 to 140 parts by weight of a malt solution and 40 to 160 parts by weight of a rice gruel are mixed with 100 parts by weight of the bamboo shoot extract.

The bamboo shoot extract, malt liquor, and rice cake are mixed and saccharified, and then sieved to obtain a saccharified liquid from which solids are removed. In this case, you can use wrapping cloth instead of body.

3. Concentration step

Next, the saccharified solution obtained in the saccharification step is heated and concentrated.

As an example of the concentration process, the saccharified liquid is put into a pot and boiled in a high boil, so that the volume becomes about 50%. Then reduce the fire and continue to stir in a weak fire until it bubbles. When bubbles begin to emerge, they are in a state of state. It takes about 1 to 5 hours until it becomes a sweet potato.

In another embodiment of the present invention, the bamboo shoots can be prepared by further adding bamboo shoot bark extract in the concentration step. This is to effectively utilize the discarded bamboo shoots.

It is preferable to peel off 1-2 layers of bamboo shoots covering the bamboo shoots and then use the inside bark. The bamboo shoot skin extract can be extracted by the same method as the bamboo shoot extract extraction method described above. For example, the bamboo shoots are subjected to extraction by 1 to 10 times of extraction solvent in weight ratio, followed by hot water extraction at 50 to 150 ° C for 1 to 12 hours or by immersion at 5 to 40 ° C for 2 to 6 days, can do.

The bamboo shoot extract can be mixed in an amount of 10 to 30 parts by weight based on 100 parts by weight of the saccharified liquid.

In still another embodiment of the present invention, an addition step of adding a bamboo shoot powder to the concentrate obtained in the concentration step may be further performed. Herein, the concentrate means the whey prepared in the concentration step.

The bamboo shoot powder means that the bamboo shoots are boiled, dried and pulverized. For this purpose, the bamboo shoots which have been peeled off are boiled for 30 to 120 minutes, dried at 10 to 40 ° C. for about 4 to 10 days, and then pulverized to a size of 50 to 250 μm to obtain bamboo shoot powder.

The bamboo shoot powder may be added in an amount of 4 to 20 parts by weight based on 100 parts by weight of the concentrate. After adding the bamboo shoot powder, the bamboo shoots mixed with bamboo shoot powder can be prepared. Since the bamboo shoots are added to the seasonings in a dried state, it is possible to prevent the bamboo shoots from being deteriorated during long-term storage and distribution. And the thus prepared chokcheong contains the nutritional components of bamboo shoots intact, and the texture of the powder is felt during ingestion, so that the preference of chokcheong can be increased.

(Example 1)

The bamboo shoots were taken from Daejang, Jeollanam-do, around May, and the bark was removed. The water was added 1.5 times in weight ratio and then extracted at 90 ℃ for 4 hours and sieved to prepare a bamboo shoot extract. Then, the mixture of finely ground malt and bamboo shoots was mixed at a weight ratio of 1: 2, sieved, and left for about 3 hours to prepare a malt solution. Then, 80 parts by weight of the bamboo shoot extract was added to 100 parts by weight of the so-called rice flour by immersing in a bamboo shoot extract solution to prepare a rice cake.

Next, 80 parts by weight of the malt solution and 100 parts by weight of the rice stick were mixed with 100 parts by weight of the bamboo shoot extract solution, and the mixture was sacrificed in a thermostat container at 50 DEG C for 8 hours, followed by sieving to obtain a saccharified solution. Then, the saccharified liquid was put into a pot and heated for about 3 hours to concentrate to prepare tonicity.

(Example 2)

Prepared in the same manner as in Example 1, except that 12 parts by weight of bamboo shoot powder was added to 100 parts by weight of the saccharified solution, and the mixture was heated in a pot for about 3 hours to concentrate.

The bamboo shoot powder was prepared by boiling bamboo shoots peeled off for 60 minutes, naturally drying at 25 ° C for 7 days, and pulverizing to a particle size of 100 μm.

(Comparative Example)

Conventional black rice and malt liquor were mixed at a weight ratio of 1: 3 and saccharified in a thermostat container at 50 ° C for 8 hours and sieved to obtain a saccharified liquid. Then, the saccharified liquid was put into a pot and heated for about 3 hours to concentrate to prepare tonicity.

<Sensory Test>

The sensory evaluation was performed to examine the preference of the prepared oranges according to the above Examples and Comparative Examples. In the panel, 20 adults (10 males, 10 females) were selected and their flavor, taste, appearance, and overall preference were evaluated by the following 9 point scale. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The results of the sensory test are shown in Table 1 below.

division Exterior flavor incense Overall likelihood Example 1 8.15 8.38 8.42 8.30 Example 2 8.13 8.63 8.57 8.52 Comparative Example 8.05 6.49 6.20 6.71

As shown in Table 1, there was no significant difference in appearance between Examples 1 and 2 and Comparative Examples. However, it was confirmed that Examples 1 and 2 had a great difference in taste and aroma from Comparative Example. The results of Examples 1 and 2 were similar but the score of Example 2 was somewhat higher than that of Example 1.

From the sensory test results, it was confirmed that the present invention can enhance the preference of the bamboo plant by adding bamboo shoot to the bamboo plant. Especially, in case of adding bamboo shoots dried in the concentration process, it was shown that the taste was improved by improving the texture of.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (5)

An extracting step of extracting a bamboo shoot extract by adding an extracting solvent to the bamboo shoot;
A saccharification step of mixing the bamboo shoot extract solution, malt liquor and rice cake, followed by saccharification and filtration;
And a step of concentrating the saccharified liquid obtained in the saccharifying step by heating,
Wherein the malt liquor is obtained by mixing malt and the bamboo shoot extract, followed by filtration. delete The method according to claim 1, further comprising adding a dried bamboo shoot powder to the concentrate obtained in the concentrating step. [2] The method according to claim 1, wherein the concentrating step comprises mixing the bamboo shoot extract extracted from bamboo shoots with the glycosylated extract and concentrating the bamboo shoot extract. [2] The method according to claim 1, wherein the rice cake is obtained by adding 40 to 120 parts by weight of the bamboo shoot extract to 100 parts by weight of rice called the bamboo shoot extract.