KR101441323B1 - Taro processed goods and Taro health food using thereof - Google Patents

Abstract

The present invention relates to a taro work product and a taro health food using the same.
The method of manufacturing a taro product of the present invention comprises a first step of peeling a taro to produce a peeled taro, a second step of trimming the taro taro to produce a taro taro product, the taro taro product being washed for 1-2 hours A third step of producing a primary dried material by primary blowing and drying, a fourth step of hot-air drying the primary dried material at 40 to 60 ° C. for 3 to 6 hours to produce a secondary dried material, And a fifth step of producing a taro product having tar specific to the tar and removing the arnine flavor.
According to the present invention, there is provided a tranquillizer product in which tannin specific tannin and araine taste are removed, and a health food using the same.

Description

[0002] Taro processed foods and taro health foods using the same [0002]

The present invention relates to a taro product and a taro health food using the taro product. More particularly, the present invention relates to a taro product having a specific tackiness and an aline taste removed from taro, and a taro health food using the taro product.

Taran is a tuberous crop grown in the subtropical region and grown in Southeast Asia, Central Africa, Pacific Island, Philippines, India and Japan.

Taro starch is small in size, so it is very well digested if you eat it and it is used as a baby food in the Hawaiian and Pacific Islands. In Korea, there are Toran and Toran stew. In the island of Tae-ryeong, they cook, boil, fry in oil, or ferment Taro to make fermented food called Poi.

In recent years, it has been used as an additive for bread, cake, biscuit, etc., by utilizing the water and fat absorbency properties of taran powder. It is also used as a material for various processed foods such as pasta, cereal, and expanded snack by injecting fried taro chips and taro powder in oil, and has attracted attention as a good substitute for commercial stabilizers.

However, the taro has a high water content during processing and is viscous and difficult to process. Therefore, in Korea, it is known that it is mainly used as Toran Tang and Toran Stew. However, in the present study, there is a lack of research on the commercialization of Toran in Korea.

In addition, since the harvest date is limited and the storage period is short, taro is damaged by the overpowering of the farmers temporarily shipped. At present, there is a problem in the processing of overproduction in Korea, and it is necessary to develop appropriate processed products to control the volume of cargoes by using various storage means such as storing low temperature. Several studies have been carried out on the products using tar.

Korean Prior Art 10-2012-0103217 (published on Sep. 19, 2012, entitled " Taro-containing food composition and its preparation method ") and Korean Patent No. 10-0872517 : December 01, 2008, Name: Foods showing the effect of improving hypertension, including taro powder and cowpea shag powder).

It is an object of the present invention to provide a tranquil processed product in which tannin-specific stickiness and arnine taste are removed, and a taro health food using the same.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to accomplish the above object, the present invention provides a method for producing a taro product, comprising: a first step of peeling the taro to produce a peeled taro; a second step of trimming the taro taro to produce a taro product; Drying the primary dried product at 40 to 60 ° C. for 3 to 6 hours to produce a secondary dried product, and a fourth step of drying the primary dried product by hot air drying at 40 to 60 ° C., And a fifth step of cooling the secondary structure to produce a taro work product having tar-specific stickiness and arnine-free properties.

The method further includes a step of immersing the peeled tar tar in a solution containing 0.5 to 2% by weight of citric acid for 20 to 30 minutes to prevent browning between the first step and the second step.

And the step of crushing the toran workpiece after the fourth step is further included.

The tranquillizer-processed product of the present invention is produced by the above-described production method, and is characterized in that tannin specific to the taran and arine taste are removed.

The torso workpiece is characterized by being in the form of a powder or a piece.

The taro health food of the present invention is characterized in that it contains the above-mentioned taro product, and is characterized by being a taro type, an instant taro, and a taro deodorized powder.

According to the present invention, there is provided a tranquillizer product in which tannin specific tannin and araine taste are removed, and a health food using the same.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process of manufacturing a torso workpiece according to a first or second embodiment of the present invention; FIG.
FIG. 2 is a graph showing the degree of browning of browned tarred peel of the present invention. FIG.
Fig. 3 is a diagram showing the taro-line type and the taro-breaker which are the taro health foods of Examples 3 to 8 of the present invention.
FIG. 4 is a diagram showing a cooking process of instantaneous turmeric in a turban health food of Example 11 of the present invention. FIG.
FIG. 5 is a graph showing the result of examining the preference of a turban type of Example 1 of the present invention, a turmeric powder of Example 8, and a turmeric egg of Example 11.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings, and a detailed description of known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

Taro ( Colocasia antiquorum there is . esculent ) is one of the major crops, which is called root, stomach, land, and black soil. The part of the taro that is used for edible purposes is the alum in the ground. This calorie content of 15.51% of total dietary fiber is effective for dieting because it has low calorie content in the rhizomes and it has a small particle size of starch to promote digestion, constipation treatment, immune function, vital cycle rhythm control, insomnia treatment, And the like.

These taro are high temperature plants that are cultivated in moist and fertile soil. They are harvested from the end of July but usually collected from October to November. Therefore, there is the damage of the farmers due to the excessive supply which is temporarily shipped because the harvest time is limited and the storage period is short. In addition, taran is deteriorated due to mechanical damage after harvest, evaporation, germination, tissue softening and browning at the time of cutting, peeling, and especially since it can not be stored for a long time due to high moisture content.

However, the simple drying alone has difficulties in completely solving the specific flavor of arlene and tackiness of the taran. The inventor has studied taro products that can be favored by consumers over the long term, Drying process to produce a taro product, and thereby to provide a taro-specific taro product and a taro process product in which an arine flavor has been removed, and a health food using the taro product.

In the present invention, 'arine taste' refers to a unique flavor that stimulates the bitter taste and bitter taste of vegetables such as bamboo shoots, taro, pork potatoes and goby vegetables, wild plants or their dipping water, which is caused by calcium oxalate and homogentythic acid component It is an arine flavor that stimulates the tongue and esophagus and may cause pain, stomach pains, and vomiting in the esophagus.

Hereinafter, the method for producing the toran workpiece of the present invention (shown in Fig. 1) will be described in detail.

1. Stage 1: Production of peeled taro

First, the prepared taro (alum) is peeled to produce peeled taro.

Since the edible part of the taro is mainly produced by growing in the ground with the algae of the underground part, the tough thin outer layer surrounding the algae is firstly removed (peeled).

At this time, the peeled taro has a problem of tarnishing even if it is stored at room temperature for a short time, resulting in a somewhat reduced commerciality. If it is difficult to use immediately after peeling, the peeled taro is dissolved in 0.5 to 2% by weight of citric acid For 20 to 30 minutes to prevent browning, so as to prepare peeled taro.

Here, citric acid is one of the food additives and has an effect of enhancing the antioxidative action. At this time, if the content of citric acid is less than 0.5% by weight, the antioxidant activity is deteriorated and still occurs. When the content of citric acid is more than 2% by weight, the inherent taste of citric acid may be deteriorated due to the unique taste of citric acid itself .

2. Step 2: Manufacture of Torrance Fibers

The peeled taro is cut to produce a taro tar.

At this time, the peeled taro is sliced to a thickness of 2.0 to 3.0 mm, so that it is possible to remove the argin taste and stickiness unique to the taro in the air drying process and the hot air drying process.

3. Step 3: Manufacture of primary dry matter

The tarred fabrics are first blown and dried for 1 to 2 hours to prepare a primary dried product.

The content of water and the content of dietary fiber in the taro are different depending on the drying method. Especially, when the processed product obtained by processing the taro is swollen by the addition of water to the starch and the viscosity is increased, A large difference is formed.

Accordingly, the present invention relates to a method of drying a dry air among various drying methods to increase the preference of consumers by removing tar and the taste and flavor of the tar, I'll go first.

Pneumatic drying means that the air is forced to pass through the air, so that the active ingredients contained in the taran are hardly changed, and in order to reduce water content and primarily reduce the aroma and stickiness of the taran, Is blown dry for 1 to 2 hours to prepare a primary dried product.

In this case, when the drying time of the air blast is less than 1 hour, the degree of arness and tackiness is not decreased so that the final product, toranic product, still retains the arginine taste and tackiness. If it exceeds 2 hours, Dried product is generated and influences the effective ingredients in the following hot air drying step, so that it is not suitable for use as a health food material.

4. Step 4: Manufacture of secondary structure

The primary dried product is dried by hot air at 40 to 60 ° C for 3 to 6 hours to prepare a secondary dried product.

As a result, the amount of ascorbic acid in the taro is 86%, which is a nutrient that is easily lost during processing. If the temperature of the hot air drying exceeds 60 ° C, there is a fear that the ascorbic acid may be destroyed. Also, when the temperature of the hot air drying is higher than 60 ° C, there is a problem that the degree of yellowness becomes large. On the other hand, when the temperature of the hot air drying is less than 40 ° C, it is difficult to increase the preference of consumers because the flavor and tear point characteristic of taran are not eliminated.

Also, taro contains a large amount of dietary fiber.

Generally, when the dietary fiber is dissolved from the insoluble plant cell wall by heat treatment or when the starch is bound to each other by the dry heat treatment at the limited moisture condition, new dietary fiber is formed and the dietary fiber content is increased.

The content of dietary fiber was higher than that of freeze-drying (17.60 g / 100 g) or drying (15.00 g / 100 g) after hot-air drying (18.35 g / 100 for 6 hours at 60 ° C.) . However, since the higher the temperature of the hot air drying is, the lower the dietary fiber content is, it is preferable that the primary drying material is carried out at 40 to 60 ° C during hot air drying.

In addition, when hot air drying, unlike other drying methods, there is a low start-up temperature, an increase in peak viscosity, a breakdown indicating the degree of collapse of starch particles and a setback value indicating the degree of aging after cooling. Especially, it is best to use hot-air-dried taro for viscosity of dough food product.

Therefore, in the present invention, taro is first dried by blow drying in an optimum drying condition using Taran's specific flavor and tackiness and used as a desired health food product (taro line type, instant taro noodle, and turbo meal powder) Air drying at 40 to 60 ° C for 4 to 6 hours.

5. Step 5: Manufacture of Toran Workpiece

The secondary dried product is cooled to produce a taranic product in which the tarnish-specific stickiness and aroma taste are removed.

The tranformate is in the form of a slice, and can be used as a health food material for an instant tranquil. In order to be easier to ingest, the tranquillizer-type torawn is pulverized into a powder form. Therefore, it can be used as a health food material for use in a tranquilizer or a tranquilizer powder.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes only and do not limit the scope of protection of the present invention.

Example 1 Preparation of the Taro 1 of the present invention (shown in Fig. 1)

The taro was peeled off to produce peeled taro.

1 kg of the peeled taro was used to produce a constant 2.5 mm thick taro sculpture using three seasons.

1 kg of the tarred product was spread out to spread evenly, and then primary blow-dried using a general fan at room temperature (20 ° C) for 1 hour to prepare 500 g of a primary dried product.

The primary dried material was spread in a hot air drier and hot air dried at 50 ° C. for 4 hours to prepare 250 g of a secondary dried material.

The secondary dried product was cooled at room temperature (20 ° C) for about 10 minutes to prepare a tranformed product 1 of the present invention having a slice shape with a yield of 25% by weight of the tar.

Example 2 Preparation of the Taro 2 of the present invention (shown in Fig. 1)

The toran workpiece 1 prepared in the same manner as in Example 1 was pulverized by using a fine grinder to produce a toroidal workpiece 2 of the present invention in powder form.

≪ Examples 3 to 7 > The production of a taro line using the dried product of the present invention

Using the powdered tranquillizer product of Example 2, which had the specific stickiness and aroma of the taran removed, a tranquilizer was prepared which can be easily eaten as a substitute for a meal.

The composition thereof is shown in Table 1 below and its shape is as shown in Fig.

Example 3 Example 4 Example 5 Example 6 Implementation 7 Example 2
Toray dried matter 5g
Map rice flour 20g
Brown rice powder 30g
Corn flour 20g
Brown rice powder 3g
Mung bean powder 5g
Black soy flour 10g
Nutcracker 7g Example 2
Toray dried matter 5g
Rice flour 50g
Corn powder 15g
Black rice powder 10g
Pumpkin Powder 10g
Green tea powder 1g
Chestnut powder 3g
Jujube powder 7g Example 2
Toray dried matter 5g
Rice flour 50g
Corn powder 5g
Cheese powder 10g
Almond powder 5g
Cocoa powder 10g
Nutcracker 10g
5g of the magic pet
Green tea powder 1g Example 2
Toray dried matter 5g
Rice flour 50g
Brown rice powder 10g
Corn flour 12g
Brown rice powder 3g
Mung bean powder 5g
Amber Powder 5g
Black soy flour 4g
Green tea powder 1g
Bellflower powder 3g
Jujube powder 3g Example 2
Toray dried matter 5g
Rice flour 50g
Brown rice powder 5g
Corn flour 10g
Black rice powder 5g
Mung bean powder 5g
Amber Powder 3g
Black soybean flour 5g
Almond powder 2g
Green tea powder 1g
Taran powder 5g
Map rice flour 20g
Brown rice powder 30g
Corn flour 20g
Brown rice powder 3g
Mung bean powder 5g
Black soy flour 10g

Examples 8 to 10 Preparation of a tolylcune powder using the tolran dried product of the present invention

Using a powdery toran workpiece of Example 2, which had the specific tackiness and aroma of the taran removed, the talcum flour powder was prepared to confirm the degree of viscosity as an infiltrated powder.

The composition is as shown in Table 2, and the shape of the blender made using the exemplary embodiment 8 is as shown in FIG.

Example 8 Example 9 Example 10 3 g < RTI ID = 0.0 >
90 grams
Corn starch 3 g
1g garlic powder
Baking powder 2g
Onion 1g min 2 g of the dried calcareous extract of Example 2
90 grams
Corn starch 4 g
1g garlic powder
Baking powder 2g
Onion 1g min
5 g < RTI ID = 0.0 >
85g sob
Corn starch 2g
1g garlic powder
Baking powder 2g
Onion 1g min

Example 11 Preparation of Instant Tarragon Using the Toranate of the Present Invention

As shown in FIG. 4, since the general public relocation station first needs to remove the flavor of the arachnids, and after that, it takes about 1 hour to prepare the turmeric soup, so it is necessary to shorten the time and to remove the stickiness and the arine flavor An instant locus of the present invention having the following composition was prepared using the fragment-type toran produced in Example 1 above. Cooking time was shortened to about 10 minutes.

Example 11 49 g of the tarry product of Example 1
Perilla powder 15g
Salt 2.1g
Garlic min 1.3g
Beef flour 1.5g
Shellfish powder 0.4g
Dry wave (flat) 4g

<Experimental Example 1> Determination of degree of browning and total number of bacteria after treatment with citric acid after peeling of taro

After peeling the taro, the degree of browning and the total number of browning were checked with the time elapsed between the untreated group and treated group treated with 1% citric acid.

1% citric acid was obtained by soaking the peeled taro in a solution of 1% citric acid for 20 minutes and then extracting the brow.

The degree of browning was confirmed by color sequence, and the total number of bacteria was confirmed by microscope.

The results are shown in Fig. 2 and Table 4 below.

process
Browning rate (%) Total number of bacteria (log CFU / g) 3 days 5 days 7 days 10 days 1 day 3 days 5 days 7 days 10 days Citric acid 1% 1.2 1.5 3.9 4.8 5 6.2 6.4 7.5 8.5 No treatment 3.1 4.2 10.6 12.7 7.8 9.2 11.9 12.5 15.9

As shown in FIG. 2 and Table 4, in the experimental group treated with 1% citric acid, the degree of browning was significantly lower and the total number of bacteria was also significantly lower than that of the untreated group. And it was found.

&Lt; Experimental Example 2 > The sensory evaluation

Sensory tests were performed on each panel of 12 panelists.

As a subject thereof, a sensory test was conducted on the taro powder prepared in Example 2 of the present invention.

As a comparative example 1, taro powder which was prepared in powder form only after hot-air drying of peeled taro was used.

As Comparative Example 2, peeled taro was blown and dried under the same conditions as in Example 2, followed by general natural drying, and then powdered taro powder was used.

As Comparative Example 3, taro powder prepared in the form of powder after hot-air drying under the same conditions as in Example 2 was used.

The araine taste and stickiness of each of the above-mentioned taro powders were evaluated.

The results are shown in Table 5 below.

Be very severe Severe is average proper Very appropriate Example 2 Arin flavor 0% 0% 33% 42% 25% Stickiness 0% 0% 33% 67% 0% 1 Arin flavor 0% 17% 50% 33% 0% Stickiness 0% 8% 50% 42% 0% Compared to 2 Arin flavor 25% 75% 0% 0% 0% Stickiness 17% 83% 0% 0% 0% Compared to 3 Arin flavor 0% 15% 45% 33% 0% Stickiness 0% 5% 45% 33% 0%

As shown in Table 5, in the case of the taran powder of Example 2 of the present invention, it was highly evaluated that arine tastiness and stickiness were appropriate, while in the other comparative samples 1 and 3, it was highly evaluated that arine taste and stickiness were common It's gone. This indicates that even if the taste and flavor of arine due to the hot air drying is somewhat small, the drying process before the hot air drying process is different, and the effect of the present invention is not obtained.

In particular, in the case of the comparative object 2, it was found that the arginine taste and stickiness were hardly eliminated. Thus, it can be seen that the degree of tackiness and the degree of tackiness differed from the specific taurine flavor according to the drying method in the manufacture of the taro product.

&Lt; Experimental Example 3 >

54 respondents from each panel of the experiment group were surveyed about the consumer response to the taro dry product of the present invention.

As the subject of the investigation, representative examples of the tranquilizer of Example 1, the tranquillizer powder of Example 8, and the instantaneous tranquillizer of Example 11 were evaluated by preference dodging.

As a result, as shown in Fig. 5, in the case of the tarangoon type of the embodiment 1, the consumer preference was very good, 4%, good 48%, and average 9%, and 39% And 46%, respectively.

In the case of the disinfecting powder using the tranquillizer powder of Example 8, 28%, goodness 52%, and normal 20% were highly favorable for the consumer, and 16.5% were very good at the time of sale and 63% It was good.

In the case of the instantaneous transfer country of Example 11, the preference of the consumer is very good, 22%, good 54%, and usually 24%, and 19% is very good, 48% is good Respectively.

As described above, the present invention can provide a healthy food using the taro product, which is produced by the taro process, and which has the taurine-specific stickiness and the elimination of the arnine flavor, so that the healthy taro can be buried more easily and safely. And the purchase incentive for sale were all high, indicating that the economic value of the taro is increased.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. You can implement the examples. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (7)

Peeling the taro to produce peeled taro;
A second step of trimming the peeled taro to produce a taro tar;
A third step of firstly drying the tarred product for 1 to 2 hours to prepare a primary dried product;
A fourth step of drying the primary dried material by hot air at 40 to 60 ° C. for 3 to 6 hours to produce a secondary dried material,
And a fifth step of cooling the secondary structure to produce a toroidal workpiece in powder or slice form,
Further comprising the step of immersing the peeled tar tar in a solution containing 0.5 to 2% by weight of citric acid for 20 to 30 minutes to prevent browning between the first step and the second step,
And after the fifth step, further comprises the step of crushing the torawn workpiece,
It is characterized by the characteristic stickiness of Taran and elimination of Arin taste.
A method for manufacturing a toran workpiece. delete delete delete delete delete delete

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