KR101456648B1 - Preparation method for ramie leaf powder - Google Patents

Abstract

The present invention relates to a method for preparing a green tea plant, An enzyme reaction of the boiled spinach leaves washed with the water with a cellulose degrading enzyme; And drying the enzyme-reacted microsyntae after hot-air drying and then pulverizing the microsynthetic flour. The present invention relates to a method for producing a microsynthetic flour which is stable, uniform in quality, easy to use, In particular, there is an advantage that the aging is inhibited when producing rice cakes and the microbial growth can be suppressed during the distribution process.

Description

Preparation method for ramie leaf powder "

The present invention relates to a process for producing a mossi leaf powder treated with a cellulolytic enzyme which can be used as a raw material for the production of processed foods such as rice cakes or mushroom leaves.

Boehmeria nivea L. is a perennial plant belonging to the Uriticaceae family, which is also known as ramie or geuma. Its origin is Southeast Asia, and is currently distributed in Korea, China, the Philippines, India, etc., It lives in warm regions.

Among the dietary fibrils contained in the moxifloxacin, cellulose is the main constituent of 68.6 ~ 76.2%, and hemicellulose is the main constituent. (13.1 ~ 16.7%), pectin (1.9%), wax (0.3%) and lignin (1-2%).

The polyphenol-based material of motsuru leaves has a high antioxidative effect that is 6 times higher than that of mugwort. Dietary fiber often improves the water retention of fecal matter, thereby increasing the number of bowel movements and the number of times. , It has a special effect in enhancing nutritional supplement and antibody ability and promoting digestive function, promoting exercise of digestive tract in body to shorten stay time in the intestinal tract and lowering serum cholesterol concentration, and thus, can prevent obesity, hyperlipemia, arteriosclerosis, It is known that it can act as a substance that can prevent colon cancer and the like.

In addition, it has been reported that mushroom leaves are medically effective against toxoplasmosis, hemostasis, neuralgia, cold, edema, hepatitis and eczema. Especially, it is being studied in modern medicine because it has anticancer component. Its utility as anti - renal cancer drug has been proved.

Mochipu is generally used for cooling the heat of the summer season, known as "Gumma" or "Gumapo", and it is also used for food such as herbs, pickles, rice and kimchi .

Especially, boiled mushroom leaves and rice flour are kneaded together and kneaded to make beans, red beans, sesame, and other stuffed cucumber leaves. After making the hard housework in the summer in an old farmhouse, ~ 3 times bigger than mugwort, and it is said that it was made with the Songpyee which is thick and delicious, and it is one of the local foods of Yeonggwang province in Cholla province.

As a raw material for producing such rice husks containing the mushroom leaves, especially the raw mushroom leaves, the boiled mushroom leaves are cryopreserved, thawed if necessary, and then crushed together with the dough material. However, the mushy leaves of the harvesting season are boiled and frozen A large freezer is required for storage for one year, the process of freezing and thawing is inconvenient, and the moisture content of the defrosted leaves is not constant, which results in a disadvantage in that the quality of the produced frozen rice cake is not uniform, Dried roasted leaves and then grinded the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beans.

Korean Patent Laid-Open No. 10-2004-0015325 discloses a process for preparing a mushtefil powder which is prepared by dipping mushroom in salt water, drying the water, boiling in a cauldron for 10 minutes, immersing in cold water for 6 hours, drying in a shade, However, there is a risk of microbial proliferation in the process of drying for several days under high moisture content in the shade, when the microsiped leaves immersed in cold water after boiling are dried in the shade.

Korean Patent Nos. 10-0858593, 10-0845112, and 10-0770763 disclose a method in which after moistening leaves in water at 80 to 100 ° C for 3 to 5 minutes, water is squeezed out, wet pulverized, It can be used immediately by wet grinding only when there is raw stem leaf, then it can be used only for 2 ~ 3 months harvest time of stem leaf. Therefore, processed food containing stem leaf Korean Patent No. 10-0671531 discloses a method in which the hair of the hair is washed at a temperature of 80 to 100 ° C in brine, washed with salt water, and then pulverized together with other dough materials. There is a problem in that it is possible to crush the stem leaf sufficiently, and the rough feeling in the mouth becomes difficult.

Journal of Korean Food Culture Vol. 25, No. 6: 810-819, (2010), "The quality characteristics of muffins containing flax seedless flax seed flour by reaction surface analysis" was based on the use of hot-air dried mossi-leaf powder. However, these mussi- There was a problem that the foot was not removed.

In order to activate processed foods containing motsip leaves, it is essential to secure stable, quality uniform and easy-to-use raw material of mossy leaves. In particular, in the production of mossy rice cakes, the rice cake hardens after two to three days of production, Due to the aging phenomenon, it is manufactured by Glory and delivered to the consumer, and when the consumer consumes it, it can not deliver the quality rice cake with high quality as in the first manufacture, which is an inhibiting factor for lowering the repurchase intention of rice cake. There is a growing demand for a method for producing a stem leaf powder.

The present invention provides a method for producing a stem leaf powder, which is stable, uniform in quality, easy to use, and has no shortage of shelf, in particular, capable of inhibiting aging in the production of rice dough and inhibiting microbial growth during distribution The purpose.

The present invention relates to a method for producing a green tea plant, Subjecting the poached mushroom leaf to an enzymatic reaction with a cellulolytic enzyme; And subjecting the enzyme-reacted microsleep to hot-air drying and then pulverizing the microsyte powder.

In the method for producing a mottifoil powder of the present invention, the water to which the fresh mottling leaves are added is characterized by being water adjusted to pH 4 to 5 with an organic acid, or a saltwater salt having a salt content of 0.05 to 5 wt%.

In the method for producing the hair of the present invention, the enzyme reaction is performed by adding 0.001 to 0.5 part by weight of cellulose decomposing enzyme to 100 parts by weight of solid body leaf solid, and then performing enzyme reaction at 30 to 50 ° C for 0.5 to 10 hours .

In the method for producing a mottoshi leaf powder according to the present invention, it is preferable that the method further comprises dehydrating the mottled leaves before or after the enzyme reaction step, wherein the hot air drying is performed at 45 to 60 ° C for 4 to 48 hours .

The mushroom leaf powder prepared by the method of the present invention is stable, uniform in quality, easy to use and free from footprints, and particularly has the advantage of inhibiting the aging in the production of rice cakes and inhibiting microbial growth during the distribution process.

FIG. 1 is a graph showing the results of measuring the hardness according to the storage period of the rice cake in Experimental Example 1. FIG.
2 is a graph showing the results of measuring the gumminess according to the storage period of the rice cake in Experimental Example 1. FIG.
3 is a graph showing changes in the total number of rice cakes during storage period according to Experimental Example 2. FIG.

The present invention relates to a method for producing a green tea plant, Subjecting the poached mushroom leaf to an enzymatic reaction with a cellulolytic enzyme; And subjecting the enzyme-reacted microsleep to hot-air drying and then pulverizing the microsyte powder.

Hereinafter, the process for producing the motsip leaf powder of the present invention will be described step by step.

First, raw stem leaves are dipped in water at 80 to 100 ° C. Dehydration in water at 80 to 100 占 폚 is to inactivate the enzyme contained in the raw leaves to inhibit browning and simultaneously remove the foot.

The decay time is 1 to 30 minutes, preferably 2 to 20 minutes, more preferably 3 to 10 minutes. If the upper limit is exceeded, the enzymatic browning is inhibited by inactivation of the enzyme but browning by heating can be promoted rather than the inactivation of the enzyme below the lower limit.

The water used for the decantation may be water, which is adjusted to pH 4 to 5 with brine or organic acid. When water having a pH adjusted with a brine or an organic acid is used, more clear expression of the mottling leaf color can be obtained even after the finishing treatment.

In the case of the brine, the salt concentration is 0.05 to 5% by weight, more preferably 0.5 to 2% by weight. If the above-mentioned upper limit is exceeded, even if washing is carried out after boiling, the salty taste may be excessive in the mushroom leaves, which may affect the flavor of the processed food such as rice cake.

If the pH range of the organic acid is within the above range, it is not necessary to limit the concentration, and citric acid, acetic acid and the like may be used.

Preferably, the process comprises washing the leaves with water after boiling the leaves. The washing process is carried out by washing the boiled water with a weight of 2 to 30 times the weight of the mosquito leaf or 2 to 4 times with changing the water. In the case of the single-time washing, the water can be washed by immersing the water in a weight of 10 to 30 times the weight of the stem leaf for 12 to 48 hours. When the water is repeatedly washed while exchanging water, the weight of the boiled water is 2 to 15 times Of water.

Next, the poached motif leaves are enzymatically reacted with a cellulolytic enzyme. In the present invention, the enzymatic reaction of boiled mushroom leaves with cellulose degrading enzyme makes it possible to maintain a low level of hardness and gumminess of the rice cake after 2 to 3 days from the production due to delayed aging of rice husk added with mushroom leaves, The antimicrobial activity of the leaf is increased, and the microbial proliferation due to preservation after the rice cake is inhibited.

The enzymatic reaction step is performed by adding 0.001 to 0.5 parts by weight, preferably 0.01 to 0.1 part by weight, of cellulose decomposing enzyme to 100 parts by weight of solid body leaf solid content, and thereafter, at 25 to 40 ° C for 0.5 to 10 hours, 6 hours, more preferably 2 to 5 hours.

The moisture content of the poached mushroom leaves washed with the water is about 70 to 95% by weight, and is treated with the cellulose degrading enzyme in consideration of the solid content of the leaves. When the addition amount of the cellulolytic enzyme is less than the above lower limit, the delayed aging of the rice cake or the antimicrobial ability can not be sufficiently exhibited, and even when the enzyme treatment time is short. Further, even when the amount of the cellulose degrading enzyme exceeds the upper limit, the aging delay or the antibacterial ability is not further increased, and when the enzyme treatment time exceeds the upper limit value, many viscous liquids are formed, The fluidity is lowered. In the case of the enzyme treatment temperature, the enzyme reaction is unlikely to occur below the lower limit value, and if it exceeds the upper limit value, the enzyme reaction occurs well but the browning may be accelerated.

Next, the enzyme-reacted motil leaf is subjected to hot-air drying and then pulverized.

In the present invention, it may further include a step of dehydrating the mottled leaves poached before or after the enzyme reaction step.

The hot air drying is carried out at 45 to 60 DEG C for 4 to 48 hours, preferably 6 to 24 hours. When the drying temperature is lower than the lower limit, there is a risk of microbial growth during the drying process. When the drying temperature is higher than the upper limit, browning is promoted and the product does not show a clear blue color in processed foods including rice cake.

The mushroom leaf powder produced by the method of the present invention can be used as a raw material in the production of rice cake, plant-containing noodles, bread and the like, and has no hairiness. Particularly in the production of rice cake, There is an advantage that the microbial growth can be suppressed.

Hereinafter, the present invention will be described more specifically with reference to the following examples. However, the following examples are provided only to aid understanding of the present invention, and the scope of the present invention is not limited to the following examples.

The mushroom leaves used in the examples and comparative examples of the present invention were the mushroom leaves harvested in the Yongkwang area in 2011.

Example 1:

After the raw leaves were washed, the water adjusted to pH 4.5 with citric acid was heated and heated at 95 ° C for 5 minutes, and the boiled water was washed with flowing water having a weight of 20 times the weight. 0.04 part by weight of cellulose decomposing enzyme was added to 100 parts by weight of the solids of the steamed boiled starch, and the reaction was carried out at 35 DEG C for 4 hours. The cellulose degrading enzyme is a celluclast having a minimum activity of 700 EGU / g in a brown liquid phase, a density of 1.22 g / ml and an optimum pH of 4.5 to 6.0.

The enzyme-reacted boiled spinach leaves were hot-air dried at 50 ° C for 12 hours and then pulverized to produce a mottib leaf powder having an average particle size of 100 mesh.

Example 2:

The same procedure as in Example 1 was carried out to prepare a stem leaf powder, which was dipped in 1.5 wt% of saline instead of water adjusted to pH 4.5 with citric acid to prepare a stem leaf powder.

Comparative Example 1:

After 1.5% by weight of salt water was poured in the same manner as in Example 2, it was washed and squeezed, then frozen and stored in the form of a frozen block. The water content of the freezing block was 80.1% by weight.

Comparative Example 2:

1.5 wt% of salt water was poured in the same manner as in Example 2, followed by washing and squeezing, followed by hot-air drying at 50 ° C for 12 hours, followed by pulverization, to prepare a flux-forming powder having an average particle size of 100 mesh.

Comparative Example 3:

After washing the raw microspheres, it was dried at 50 ° C for 12 hours in hot air, and then pulverized to produce a 100 g mesh of mushtei leaf powder having an average particle size of 100 mesh.

Production Example 1: Preparation of waxy rice cakes

After mixing 20 g of each of the mushroom leaves of Examples 1 and 2 and Comparative Examples 2 and 3, and adding 7.5 g of salt, 450 g of rice flour and 80 g of water at 40 캜 were added to prepare a dough. The dough was made in the dough, and the cow and the cow were put in a ratio of 6: 4 by weight, and after making a piece of rice, the dough was put in a steamer and steamed for 20 minutes to prepare a mock rice cake. The bovine cow was prepared by adding 4 g of the motsipoylate powder of Example 1 to 100 g of Dow Corning and then mixing the same.

The frozen blocks of boiled sweet-stem leaves of Comparative Example 1 were first thawed, and then 450 g of rice flour and 100 g of frozen block were mixed and thawed. After 7.5 g of salt was added, the batter was wet pulverized, And the rice cake was similarly prepared.

The prepared rice cake was packed in a paper box commonly used in the rice cake making and selling company of Yongkwang area and left for 3 days at room temperature and then used in the experiment.

Experimental Example 1: Aging-related properties of rice cake with storage period

Using the mushroom leaf powder of Examples 1 and 2 and Comparative Examples 2 and 3 and the frozen block of the mushroom of Comparative Example 1, The rice cake was cut into 2 × 2 × 2 cm and hardness and gumminess were measured using a rheometer (EZ-TEST, SHIMADZU, JAPAN). The analysis conditions were maximum load 1000 g, base 60 mm, stroke 50 mm, scale range 1 mm, record speed 120 mm / min and table speed 60 mm / min.

FIG. 1 shows the result of measuring the hardness according to the storage period of the rice cake. The hardness of rice cake showed a tendency to increase with increasing time, especially at 2 days to 3 days. However, when compared with Comparative Example 1 prepared in the same manner as the conventional method, the hardness of the rice cake of Examples 1 and 2 on the third day was 50%, which was much smoother. This suggests that the degradation of cellulosic components due to cellulose degradation enzymes and the conversion to saccharides inhibited aging.

In Comparative Example 3, in which hot-air dried powder was used as a raw material, the tendency was similar to that of Comparative Example 1. In Comparative Example 1 treated with brine, the increase in hardness was suppressed compared with Comparative Examples 1 and 3, Showing a sharp increase in hardness, which was significantly different from the waxy rice cakes of Examples 1 and 2.

FIG. 2 shows the result of measuring the gumminess according to the storage period of the rice cake. Gums are the energy required to compress and break food to the point where it can swallow, defined as a variable of hardness and cohesiveness. Especially, it shows the degree of hardness, which is related to the texture felt in the mouth. In Comparative Examples 1 and 3, the gumminess was significantly increased on the third day, whereas in Comparative Example 2, the increase in gumminess was lower than that of Comparative Examples 1 and 3, but higher than that of Examples 1 and 2.

Experimental Example 2: Changes in total bacterial counts of rice cakes according to storage period

The total number of bacteria was measured while preserving the crude rice cake prepared by the method of Preparation Example 1 by using the leaves of the leaves of Examples 1 and 2 and Comparative Examples 2 and 3 and the leaves of the leaves of the Comparative Example 1. The total bacterial counts were determined by diluting the samples 10 times by weight with sterilized water, homogenizing them, cultivating them on plate count agar (Difco, MD, USA) according to the dilution plate culture method and culturing them at 37 ° C for 24 hours 3 as CFU / g.

In the case of rice cakes produced by the conventional method of Comparative Example 1, the total number of bacteria increased steadily from 1 day to 10 ⁴ or more, and then steadily increased to 10 ⁵ or more after 3 days. In Comparative Example 2, The total number of bacteria was similar to that of Comparative Example 1, and the total number of bacteria increased rapidly from the 2nd day to the same level as Comparative Example 1.

In the case of Examples 1 and 2, it increased to more than 10 ^{2 on the} first day, but the increase thereafter was decreased, and was maintained at 10 ⁴ level even until the third day.

In the case of Comparative Example 3 in which the raw microsheet was hot-air dried, the antibacterial activity was the best.

Experimental Example 3: Sensory evaluation of waxy rice cakes according to storage period

On the third day of production, the sensory test was carried out on the moisture-free rice cake produced by the method of Preparation Example 1 using the moisture-sensitive leaf powder of Examples 1 and 2, Comparative Examples 2 and 3 and the solid-leaf freezing block of Comparative Example 1. The sensory test panel consisted of 8 males and 7 females of the Department of Cooking Science at Chodang University and had sufficient prior knowledge and training before the evaluation and evaluated the flavor preference, color preference and overall preference, and the strength and hardness 9 point rating method.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Also, 6.4 ± 0.4 6.8 ± 0.4 6.1 ± 0.4 5.5 ± 0.4 4.5 ± 0.4 Color symbol 7.7 ± 0.4 7.2 ± 0.5 5.6 ± 0.4 6.5 ± 0.4 4.4 ± 0.4 Overall likelihood 6.7 ± 0.4 7.1 ± 0.4 5.5 ± 0.4 5.9 ± 0.5 4.6 ± 0.4 Intramuscular strength 3.4 ± 0.5 3.2 ± 0.3 3.5 ± 0.3 3.3 ± 0.3 6.8 ± 0.4 Hardness 4.1 ± 0.5 3.6 ± 0.5 6.5 ± 0.4 5.7 ± 0.4 6.8 ± 0.4

The rice cake of Examples 1 and 2 had higher flavor and color preference than Comparative Examples 1 and 2, and was higher than that of Comparative Examples 1 and 2. It is supposed that this shows a sharper green color as compared with Comparative Examples 1 and 2, and that the increase in hardness due to aging and moisture evaporation is suppressed and the degree of preference is high. In the case of Comparative Example 3, not only the hardness was high, but also the inhabitant was deep and the score was low in flavor and overall preference.

Claims (4)

Dehydrating the fresh mottled leaves in water at 80 to 100 캜; Subjecting the poached mushroom leaf to an enzymatic reaction with a cellulolytic enzyme; And a step of hot-air-drying and then pulverizing the microsyntip produced by the enzyme reaction,
The enzymatic reaction is performed by adding 0.001 to 0.5 parts by weight of cellulose degrading enzyme to 100 parts by weight of solid body leaf solid, and then performing enzyme reaction at 30 to 50 ° C for 0.5 to 10 hours,
Wherein the hot air drying is performed at 45 to 60 DEG C for 4 to 48 hours.
[3] The method according to claim 1, wherein the water of the fresh raw leaves is water adjusted to pH 4 to 5 with an organic acid, or a salt water having a salt content of 0.05 to 5% by weight.
delete The method according to claim 1, further comprising dehydrating the mottled leaves poached before or after the enzyme reaction.

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