KR101432781B1 - Kneading composition using aronia and manufacturing method of rice cake, noodles - Google Patents

Abstract

The present invention relates to a dough composition using Aronia and a method for preparing rice cakes and flakes using the same. More specifically, the present invention relates to a dough composition using an Aronia, The present invention relates to a dough composition excellent in the sensory properties such as texture and color, and a method for producing rice cakes and noodles using the same.
The dough composition of the present invention is characterized by containing grain powder and an extract of Aronia. The method for producing rice cakes according to the present invention is characterized by comprising a mixing step of mixing a grain powder and an Aronia extract to obtain a dough composition, and a steaming step of steaming the dough composition by steam.

Description

Technical Field [0001] The present invention relates to a kneading composition using Aronia and a method for producing rice cake and noodle using the same,

The present invention relates to a dough composition using Aronia and a method for preparing rice cakes and flakes using the same. More specifically, the present invention relates to a dough composition using an Aronia, The present invention relates to a dough composition excellent in the sensory properties such as texture and color, and a method for producing rice cakes and noodles using the same.

Chokeberry tree (Aronia mandschurica ) is a shrub native to North America. It belongs to the Rosaceae and has small, sour fruits, which ripen in the late summer and fall immediately. Aronia is the fruit of the Aronia tree, also known as Aronia berry, Black Chokeberry, or chalkberry.

Aronia contains a large amount of saccharides (20%), anthocyanins, polyphenols, vitamins B1 and B2, pantothenic acid, and flavonoids. Especially, the content of anthocyanin is very high, so that the anthocyanin content of the plants in the natural world is the highest.

Anthocyanin is an anthocyanidin pigment which is contained in flowers or fruits. It is classified into one or two monosaccharides and aglycons by hydrolysis, and the main indicator substance is Cyanidin 3-O-galactoside . Anthocyanin is a water-soluble pigment that is divided into red part (Anthocyanidin) and sugar part when acid is hydrolyzed to present red, blue, purple, and exists as a glycoside in cell. Basically, it accelerates cell aging and causes various adult diseases Antioxidant activity to remove active oxygen, antimutagenic action to inhibit the action of carcinogens, hypertension, atherosclerosis, myocardial infarction and other factors that cause cardiovascular diseases, inhibition of cholesterol in the body, Improvements in function have led to various effects such as prevention and treatment of fatty liver, liver cirrhosis and alcoholic liver disease, enhancement of cerebral metabolism by promoting blood circulation, and prevention of dementia.

It has been reported that when the dry powder of Aronia is administered to the human body at 300 mg / day for 8 weeks, the HbA1 (glycated hemoglobin) level is normalized and the antioxidative effect of decreasing the value of the reactive oxygen intermediate (ROI) is shown (P. Pawlowicz, J. Wilczynski, T. Stetkiewicz.) Influence of natural anthocyanins derived from chokeberry (Aronia melanocarpa) extract on glycosylated hemoglobin levels in pregnant women with insulin-dependent diabetes mellitus Polish Journal of Gynecological Investigations 2001.3 (3). 123-125).

In another study, TBARS (superoxide dismutase) and superoxide dismutase (enzyme that reduces redox when oxides were formed) decreased in the case of 240 mg / day of dry powder of Aronia for 30 days. Glutatione peroxidase (antioxidant enzyme) and Catalase (antioxidant enzyme) has been reported to have a significant effect (Kowalczyk E, Fijalkowski P, Kura M, Krzesinski P, Blaszczyk J, Kowalski J, Smigielski J, Rutkowski M, Kopff M. The influence of anthocyanins from Aronia melanocarpa on selected parameters of oxiidative stress and microelements contents in men with hypercholesterolaemia. Pol. Merck Lek., 2005, XIX, 113, 651-653).

On the other hand, as the living standard has recently been improved, the preference of consumers for foods has become more diverse and higher, and the tendency to prefer processed foods having a high degree of preference for taste and taste is increasing.

Among them, rice cake and noodle are transformed into westernization of eating habits and convenient eating habits, and consumption is increasing as a substitute substitute for rice. Recently, rice cakes and noodles have been studied in the direction of adding various functional materials which can improve the usability out of conventional manufacturing methods using only flour or rice flour.

Conventional rice cakes and noodles have been evaluated to be somewhat superior in terms of taste and nutrition, but there is still room for development as health-oriented, especially functional foods.

Accordingly, the present inventor has focused on the excellent antioxidative activity of Aronia and has been studying to enhance the functionality of the food by adding the Aronia extract to the food, thus completing the present invention.

The present invention provides a dough composition which inhibits sourness and deterioration by adding an extract of Anthonia containing anthocyanin having excellent antioxidant activity and is excellent in the sensory properties such as flavor, taste and color, and a method of producing rice cakes and noodles using the composition. There is a purpose.

To achieve the above object, the dough composition of the present invention is characterized by containing a grain powder and an extract of Aronia.

The above-mentioned Aromania extract is prepared by mixing 20 to 40 parts by weight per 100 parts by weight of Aronia, inoculating Aspergillus oryzae and fermenting the mixture at 20 to 30 DEG C for 1 to 3 months in Onggi Is a supernatant obtained by pulverizing and then centrifuging.

According to another aspect of the present invention, there is provided a method of producing rice cakes comprising: mixing cereal flour and an extract of Aronia with a dough composition; And a steaming step of steaming the dough composition with steam to soften the dough composition.

According to another aspect of the present invention, there is provided a method of manufacturing a flank of the present invention, comprising the steps of: mixing a grain powder with an extract of Aronia to obtain a dough composition; And a dying step of dewatering the dough composition by using a molding frame.

As described above, the present invention is useful for health by adding an extract of Aronia extract containing anthocyanin having excellent antioxidant activity, and it is possible to inhibit sourness and deterioration and to enhance storage properties.

In addition, rice cakes and noodles made using the dough composition of the present invention are excellent in flavor, flavor, and color.

Hereinafter, a dough composition using Aronia according to a preferred embodiment of the present invention, and a method for producing rice cakes and noodles using the dough composition will be described in detail.

The dough composition according to one embodiment of the present invention contains a grain powder and an Aronia extract.

Grain flour is the main ingredient in the dough composition, and flour, rice flour or a mixture of wheat flour and rice flour can be used. In addition, cereal flour, at least one of barley flour, corn flour and soy flour can be added to flour or rice flour.

The Aromania extract is mixed with the grain flour at a certain ratio. For example, at a ratio of 2 to 10 parts by weight of the crude extract to 100 parts by weight of the grain powder.

The extract of Aronia is extracted from Aronia. Chokeberry (Aronia) are Chokeberry tree (Aronia mandschurica ). Aronia is divided into red chocolat berry with red color and black chocolat berry with black color according to color. In the present invention, any one of Aronia red chocolat berry and black chocolat berry can be used.

The extract of Aronia contains a liquid extract obtained by extracting the extractant with Aronia and a juice extracted by pressing the Aronia. Further, it includes a powder obtained by pulverizing an extract or juice.

As the extraction solvent, 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. 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 can be used as the mixture.

As an example of the extraction, the extraction solvent may be mixed with the extraction solvent at a weight ratio of 2 to 20 times, and the mixture may be subjected to hot water extraction, cold extraction or warm-up extraction at 10 to 150 ° C for 1 to 24 hours. Further, a reflux cooling extraction method, an ultrasonic extraction method, or the like can be used. In addition to the above-described extraction method, an extract obtained through a conventional purification process is also included. For example, an active fraction obtained through various purification methods, such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatographies, etc., is also included in the extract.

It goes without saying that the extract obtained by using the above-mentioned extraction solvent or the juice extracted by compression may be obtained in powder form through filtration, vacuum concentration, freeze-drying, spray drying or the like. For example, at a temperature of -50 to -40 DEG C for 10 to 20 hours, and then dried at about -40 DEG C for 48 hours in a freeze dryer having a degree of vacuum of 0.1 to 0.5 torr.

Another example of an extract of Aronia is aronia extracted from the fermented product. As an example of the fermentation, 20 to 40 parts by weight per 100 parts by weight of aronia are mixed and added to the pot. Sugars such as oligosaccharides, lactose, glucose, fructose, and sugar can be used. Fermented bacteria are inoculated into a mixture of aronia and sugar, and fermented by storing at 20 to 30 DEG C for 1 to 3 months. In the middle of the fermentation period, the mixture filled in the pot is stirred once or twice. This is to ensure that the mixture is uniformly fermented as a whole. The fermenting bacteria are inoculated in an amount of 0.01 to 0.05 part by weight based on 100 parts by weight of the mixture of the mixture of aronia and sugar. As the fermenting bacteria, yeast, yeast or lactic acid bacteria may be used. For example, the genus Aspergillus, preferably Aspergillus oryzae , KCTC6292) can be used.

Through the above-described fermentation process, by extracting useful components from Aronia without heating, it is possible to prevent the destruction of the components and to utilize useful metabolites resulting from fermentation. In addition, fermentation can improve the sensuality by reducing the bitter and bitter taste that can be felt in Aronia raw fruit.

After the fermentation process is completed, the fermentation product is put into a pulverizer, finely ground, and homogenized. The homogenized fermented product is centrifuged and the supernatant is taken to obtain the astrocyte extract. The remaining residue can be dried and pulverized and used as a residue powder.

It is needless to say that the dough composition of the present invention may further contain known additives such as salt, sugar, and the like which are pharmaceutically acceptable in addition to the grain powder and the extract of Aronia.

The dough composition of the present invention can be shaped into a certain shape and then baked, fried or steamed to produce breads, cookies, rice cakes, noodles, and the like.

Bread and sweets include all common breads and confections such as castella, muffins, croissants, buckets, donuts, cakes, pies, biscuits, In addition, rice cake is a steamed and steamed dough composition which contains common white powder, white rice cakes, white rice cakes, rice cakes, Songpyeon, Korean rice cakes, bean cakes, slices, radish mats and dumplings. And the noodle composition is a noodle composition which is taken out by using a molding frame and dried, and it means a conventional noodle for noodles.

Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

The harvested Aronia (black choco berry) was washed with clean water and compressed with a juicer to obtain Aronia juice. Then, Aronia juice was lyophilized to prepare powdered Aronia extract. Then, 5 kg of rice flour and 1 kg of glutinous rice were mixed, and the flour was soaked in water for 12 hours. Then, water was removed and pulverized to prepare rice flour.

6 parts by weight of an extract of Aronia and 2 parts by weight of salt were mixed with 100 parts by weight of the prepared rice flour, and water was added thereto, followed by uniform mixing to obtain a dough composition. The dough composition was placed in a syrup, heated at 110 DEG C for 30 minutes, steamed with steam, put into a molding machine equipped with a mold, and pulled out about 1 cm in diameter. The extracted rice cakes were soaked in cold water, cooled, and stored in a well-ventilated place.

(Example 2)

6 parts by weight of an extract of Aronia and 2 parts by weight of salt were mixed with 100 parts by weight of wheat flour, and then water was added thereto, followed by uniform mixing to obtain a dough composition. The dough composition was poured into a noodle molding machine equipped with a mold, and the thin noodle noodles were pulled out. The pulled noodles were dried and stored.

The extract of Aronia is the same as in Example 1 above.

(Comparative Examples 1 and 2)

In the same manner as in Examples 1 and 2, melted rice cake and noodles were prepared, respectively, and a dough composition to which no Aronia extract was added was used.

<Sensory Evaluation>

The sensory evaluation was performed on the above-mentioned Examples and Comparative Examples. The noodles of Example 2 and Comparative Example 2 were boiled in boiling water and evaluated. The panel selected 20 adult men and women who had undergone appropriate training and evaluated the appearance, flavor, taste, and overall preference by the following five point scaling method. The results are shown in Table 1 below.

division Exterior flavor incense Overall likelihood Example 1 4.5 4.3 4.8 4.5 Comparative Example 1 2.7 3.0 2.5 2.8 Example 2 4.6 4.2 4.5 4.4 Comparative Example 1 2.3 2.8 2.9 2.6

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

The results of Table 1 above show that the Examples are higher in all aspects than the Comparative Examples in terms of appearance, taste and flavor.

In the case of appearance, Examples 1 and 2 exhibited a purple color of rice cake and noodle with a purple color peculiar to Aronia, whereas Comparative Examples 1 and 2 were white, which is the color of ordinary rice cakes and noodles. In Examples 1 and 2, the flavor and flavor of the flavor and flavor inherent to the flavor and aroma of the flavor and aroma were evaluated to be much better than those of Comparative Examples 1 and 2.

<Storage Test>

To examine whether it could increase the storage stability, the dough composition used in the examples and the comparative examples, that is, the dough composition (test strip) to which the Aronia extract was added and the dough composition (control) to which the Aronia extract was not added After 6 days at room temperature, the number of general bacteria was measured. For bacterial counting, 5 g of the dough composition was sampled and transferred to a sterile homogenizer and mixed in 45 mL of 0.5% peptone solution for 100 seconds. The solution was again diluted with 0.5% peptone solution and 0.1 mL of the diluted solution was plated on a plate count agar and incubated at 35 ° C. The results are shown in Table 2 below.

The test tube (CFU / ml) The control (CFU / ml) 3.5 × 10 ² 2.0 × 10 ⁶

From the results of Table 2, it was confirmed that the dough composition containing the extract of Aronia inhibited the growth of microorganisms. As a result, the dough composition of the present invention has antioxidative activity as well as antimicrobial activity, so that it is possible to suppress the decay and deterioration and to increase the storage property.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (4)

delete Contains grain flour and Aromania extract,
The above-mentioned Aromania extract is prepared by mixing 20 to 40 parts by weight per 100 parts by weight of Aronia, inoculating Aspergillus oryzae and fermenting the mixture at 20 to 30 DEG C for 1 to 3 months in Onggi Wherein the supernatant is a supernatant obtained by pulverizing and then centrifuging. A mixing step of mixing the grain flour and the Aroma extract to obtain a dough composition;
And a steaming step of steaming the dough composition with steam to soften the dough composition,
In the mixing step, 20 to 40 parts by weight of the Aromania extract is mixed with 100 parts by weight of Aronia, and then Aspergillus oryzae is inoculated. The mixture is inoculated at 20 to 30 ° C for 1 to 3 months in an Onggi Wherein the supernatant is a supernatant obtained by centrifuging the fermented fermented product by a pulverizer. A mixing step of mixing the grain flour and the Aroma extract to obtain a dough composition;
And a dying step of dewatering the dough composition by using a mold,
In the mixing step, 20 to 40 parts by weight of the Aromania extract is mixed with 100 parts by weight of Aronia, and then Aspergillus oryzae is inoculated. The mixture is inoculated at 20 to 30 ° C for 1 to 3 months in an Onggi Wherein the supernatant is a supernatant obtained by centrifuging the fermented fermented product by a pulverizer.