KR101493566B1 - A method of manufacturing a symbol formula using fermented aged mungbean leaves powder in makgeolli. - Google Patents

Abstract

After removing some of the stem fibers spread radially on the lotus leaves, they were shredded and treated with salt solution. Then, the rice leaves of 30 to 60 ° C were immersed in the mild leaves to prevent discoloration and deterioration, and vinegar, licorice, Fiber decomposition enzymes were added, respectively, to ferment and aged the mildew and active ingredient in the makkolli mixture for 3 to 10 days without loss,

The fermented matured leaves were blended into 100-300mesh powder,

The bitter taste and unpleasant odor contained in the lotus leaf powder are removed and a certain amount of the softened lotus leaf powder is mixed with the rice flour and wheat flour and starch in a usual manner and the functional rice bran, lotus root, Ginseng is a mixture of phytonutrient powder, pigments, flavorings, and additives. It has excellent antioxidant and antimicrobial properties, extruded to a certain thickness, and has a functional lotus leaf that can be ingested by anyone. Yeast leaves that are mostly discarded at the harvesting of lotus root are added into the skin of the symbolic form by addition of the softened lotus leaf powder aged by fermentation to the molding of kokpie and steamed bread and dumpling skin, It is softened lotus leaf powder which is good.

Lotus leaf, salt solution, rice wine mixture, fermentation ripening,

Description

(Method for Preparing Symbolic Formula Using Fermented Yeast Leaves Powder in.

The present invention relates to a method for softening a fiber by fermenting and aging a lotion leaf powder having a strong antioxidant and anti-fungal effect and having a variety of weakness and for removing edible bitterness and odor, A shell of a symbolic formula, and a method of forming a skin,

Generally, the pharmacological effect and the healing effect of the lotus leaf, the lotus root, the lotus root, the lotus root, the stamen, and the stamen are widely known, and the herbal medicine and the folk medicine have been widely used for medicines and food.

It is said that in Kangwon Gangmok, kite keeps its energy, defeats all diseases, and when taken for a long time, it becomes lighter and prolongs its life.

It is said that the softness of the soft starch is the lack of energy of the five-pointed sword, especially the lack of energy of the heart, rain, God,

However, the lotus leaf has been extremely limited in terms of food,

It was extremely limited in that it cooked lotus leaf whole and cooked lotus leaf rice, worried about young lotus leaf as one car, add small amount of powder to makgeolli, drink small amount of rice wine, or dye clothing.

It is difficult to supply the water and nutrients to the lotus leaf, and the line organ (pulp tube) that supports the lotus leaf is tough, hard and powdery in the pulverizer,

Particularly, the part where the tether is connected to the lotus leaf is connected with the pulp bundle, and the strong structure that supports the lotus leaf in the typhoon,

Bitter taste and fishy smell occur when chewing the fiber of the line organ, and there is no flavor emanating from the long leaf itself,

Drying the lotus leaves makes it harder to crush,

It is necessary to remove the bundle structure of the line organ connecting the stem and the lotus leaf,

Even if a person is consumed in powder form, the taste is used, and the feeling of chewing is rough and tasteless like chewing sawdust, and digestion is not absorbed.

It can be consumed by separating the solid roasted fiber which is spread radially about 30-70% on the lotus leaf, but it is not easy to separate even if it is filtered by various multi-stage roasting.

Therefore, there is a need to soften the fiber so that the texture of the lotus leaf is good and the digestive absorption can be achieved by fermenting the makgeolli owing to the nutrient.

Nelumbo Nucifera is also called as the lower leaf. It contains dietary fiber, antioxidant vitamins and polyphenols as well as antioxidant vitamins such as beta carotene, vitamin C and E, By eliminating not only prevent coronary artery disease, cancer, cataracts, but also has a significant effect on the delay of aging.

In one room, it is used for diarrhea headache and dizziness, hematemesis, postpartum hemorrhage treatment, enuresis, analgesic, sedative,

Especially, flavonoid, which is contained in lotus leaf, increases the activity of antioxidant enzyme to prevent lipid peroxidation.

It is known that there are more than 1,000 hectares of cultivated land in Korea. The major producing areas are Haman, Chilseo, Hanlim, Harbin, Daegu Banyeol, Jeonnam, and Goseong, And red flour or white flour are cultivated for edible and medicinal purposes,

However, when the lotus root is harvested from September to November, most of the lotus leaves of red and white pheasants are discarded. Leaf leaves are used for tea and medicines, and some are sold. Red leaf is sold for edible purposes, and leaves that are unsuitable for edible purposes are mostly discarded.

The present invention relates to a food which is popular as a popular foodstuff and which is formed by kneading with rice flour, wheat flour and starch, a phenomenon in which "blood" is hardened and cracked due to the high pressure of high temperature heat of steamed rice cooked in rice paddies, steamed bread, In order to prevent the corruption phenomenon easily changed,

The necessity of replacing the lotus leaf powder, which has a variety of weakness, therapeutic effect, antioxidant and anti-mold effect, with the national symbols such as Songpyeon, Mochi rice cake, steamed bread and buns.

In the case of manufacturing the edible product by pulverizing the lotus leaf which is to be discarded,

In the longevity fiber, the active ingredients of weak and nutritive ingredients are fermented and aged to eliminate the unusual odor and bitter taste of the lotus leaf, soften the fiber to improve the rough and tasteless texture, and soften the fiber It is good in digestion and absorption. It is filled with various medicines and nutrients contained in makgeolli, vinegar, licorice, sugar, and is mixed with functional medicinal materials, coloring agents, flavorings and additives, To provide the edible fermented green leaf powder.

The present invention relates to a method for preventing the discoloration and deterioration by uniformly pouring a lotus leaf with water and a nutrient supply line removed partially and then treating it with a salt water to prepare a lotus leaf which is collected in a mixture solution of makgeolli and licorice, Is filled into a container and a plastic bag and fermentation is performed in a mixed solution of makgeolli at 30 to 60 ° C for 3 to 10 days to prevent the loss of the drug and active ingredient contained in the lotus leaf and the bitter taste Remove the odor and dry the chopped lotus leaves filled with fibrous tissues, such as nutrients, minerals, vitamins, and enzymes, which are generated by the reaction of the mixture of makgeolli, licorice, vinegar and sugar. To 100 to 300 mesh powder.

Fermented ripe lotus powder, rice flour and wheat flour, starch and functional medicines, natural coloring agent, flavoring agent, and additive at a certain ratio are mixed and mixed in a common dough, and extruded to a certain thickness, ) It is molded into the form of blood, steamed blooming, bamboo leaf, and symbolic bark (skin), so that a large amount of banana leaf which is discarded nationwide is fatigued to be wrapped in a symbolic form,

The lotus leaf with various weakness and therapeutic efficacy was bitter, odorless, hard and hard, hard to chew, and most of it was discarded when it was harvested due to unfavorable texture. However, the melted leafy fiber fermented in makgeolli, licorice, vinegar, The unique flavor of makgeolli, liquorice, and various minerals of sugar and vinegar are uniformly deposited in the fibrous tissue to improve the texture of the lotus leaf. By adding the functional medicinal material, natural coloring material and edible herb, It is provided as a symbolic skin so that anyone can easily eat the lotus leaf by stimulating the sense of intake.

The longevity of the peeled leaves is taxed with various types of symbolic formula, thus generating economic income for the serial poultry farmers.

In order to solve the above problems,

The leaves of the lotus leaves were sampled, and a bundle of filaments having a plurality of filaments densely packed with stem was cut off with scissors, washed with water to remove foreign matter,

Tender, hard lines Remove the bundle of long leaves with a width of 5 ~ 10mm long and cut into 10-20% saltwater solution into the rapidly penetrated into the longevity fiber.

It is soaked for 30 to 60 minutes and the salt component penetrated into the cut fiber reduces the smell of the foot by releasing a certain amount of organic matter in the lotus leaf by osmotic pressure and prevents the color of the lotus leaf from being discolored and deteriorating.

After taking the lotus leaf, leave it as it is, the surface of the lotus leaf turns brown.

The collected leaves are reacted with organic substances which are not evaporated in water and nutrients feeding line and nutrients. The leaves are rapidly changed, and weakness and nutrients are lost, discoloration and odor are generated.

This is because the polyphenol oxidase is browned and oxidized by the oxidizing enzyme. However, the treatment of chopped leaflets with a rapid pouring of salt water to inhibit the activation of enzymes (for example, polyphenol oxidase, chlorophyllase, peroxidase, etc.) which may be one cause of discoloration and alteration. It can prevent discoloration and maintain natural color considerably, so that when the powder is aged with rice and wheat flour, the natural color of the lotus leaf is clarified,

The salt water deposited in the fibrous material of the chopped leaves is squeezed or dehydrated in a rotary dewatering tank and the preliminary process for the fermentation of the rice wine is completed by the process of removing the japanese leaves, washing the leaves with a lotion, do.

A process for dipping a lotus leaf having been dewatered with salt water in a makgeolli mixture,

Mixed makkolli mixture prepared by adding makkolli, vinegar, licorice, sugar, gyeonggi gum, and cellulase to a stirring bar was charged and homogeneously stirred for 30 to 1 hour,

The mixture ratio of rice wine rice wine mixed with rice wine mixed with 3 to 5 parts by weight of vinegar, 3 to 5 parts by weight of licorice, 2 to 3 parts by weight of sugar, 3 to 10 parts by weight of Sophora cordata, and 1 to 3 parts by weight of cellulase, The small amount of dehydrated leaves are filled with the lotus leaf.

A container containing a mixture of makgeolli, or a lotus leaf blended with 60 to 80% of the volume of a plastic bag, is submerged in a mixed solution of makgeolli so as not to be exposed to the germs in the air.

The mixture is allowed to stand in a fermentation room at 30 to 60 DEG C for 3 to 10 days, and fermentation is aged until a fragrant smell is generated,

The components and efficacy of the mixed fermentation broth of rice wine, vinegar, licorice, and sugar according to the present invention are as follows:

Makgeolli is a fermented beverage that uses nutrients. It is made by fermenting starch ingredients such as glutinous rice, rice, barley, and flour, and then mixing the enzymes and water, such as yeast, and fermenting and matured at a constant temperature. Alcohol frequency is around 6 ~ 8%.

Nuruk is a kind of fermentation agent which fermentes lactic acid bacteria with alcohol fermentation by propagation of enzyme, yeast and other fungi contained in raw grain itself.

Rice The rice wine contains nutrients such as lysine, tryptophan, phenylalanine, methionine, vitamin B (vitamin B1, B2, B6, niacin, folic acid) and vitamin C, lactic acid, tartaric acid, malic acid, citric acid, alcohol, , Aldehyde, and the like.

Licorice has a unique flavor that gives a very strong flavor and is excellent in detoxification and enters almost all pharmaceuticals in one.

It eliminates the toxicity of all medicines and harmonizes 72 kinds of mineral medicines and 1200 kinds of botanical medicines to exert their efficacy and promote digestion absorption.

Because of the sugar content of 50 times the sugar content of sugar, the sweetener and makgeolli mixture of the lotus leaf powder is used as an antidote to detoxify the harmful organic matter that may occur when the lotus leaf powder and fermentation are aged.

Vinegar is a powerful natural antiseptic and has the effect of natural disinfection

When the fermentation of the lotus leaf powder is aged, the mixed solution of makgeolli prevents the souring of the fermentation process due to the contamination with germs.

In addition, it contains 60 kinds of various organic acids to prevent various diseases, helps blood circulation and metabolism, and helps digestion and absorption of minerals.

Aspergillus oryzae is a yeast mold fungus that is said to be a "starter of fermentation" because it is the first to act upon fermentation.

When Hwang Kuk-gyun is activated, the scent of sweet potato is produced. Hwang Guk-gyun is active at temperatures of 25 ~ 30 ℃ and corresponds to low temperature ~ mesophile

Hwang Kuk - kyun degrades carbohydrate (starch) and low molecular weight with glucose or monosaccharide of fructose,

This is because the microorganisms more actively promote the softening of the fibrous material which is fermented by adding Hwanggukyun again to the existing rice wine.

Sugars are oligosaccharides, and microorganisms commonly love sweets.

If you make a lot of monosaccharides, then other microorganisms will appear and the fermentation will be activated by feeding the sugar.

The sweetness is about 70% of the sugar and it has a refreshing feeling. It is strong against heat and acid and is used for manufacturing various foods including drinks. In particular, it has a high proliferation effect on bifidobacteria, and has an effect of improving intestinal bacterial worms. By inhibiting intestinal decay and purifying it, it prevents various diseases such as liver trouble, diarrhea, constipation, colon cancer and aging. It is a sweetener mainly used in infant food, beverages, confectionery, and baking.

Cellulase is a fibrinolytic enzyme that promotes the fiber degradation activity of the vaginal and rigid organs of the lotus leaf during the fermentation of the mixture of makgeolli to soften the lotus leaf fibers.

In a fermentation room (30 to 60 ° C), the rice wine mixture was soaked for 3 to 10 days,

Yeonpyeong is made by the enzymes contained in the makgeolli, which converts the starch contained in the fiber of the lobed leaves into sugar, the protein into amino acid, and the fat into fatty acid, decomposes the strong stimulant contained in the fiber, It neutralizes odor and bitter taste.

The various nutrients, alcoholic components, lactic acid bacteria, various enzymes and liquorice ingredients of makgeolli, vinegar and sugar penetrate rapidly into the fibers evenly,

The starch and fiber of the volumetrically swollen lotion are saccharified and softened by the makgeolli enzyme, Hwanggukjun, and cellulase.

A step of drying the fermented matured leaves in fermentation room (30 to 60 ° C) for 3 to 10 days in a mixed solution of makgeolli,

Dried leaves in water with makkolli juice are filtered and then dried by natural drying or hot-air drying and pulverized to 100-300mesh.

The fermented aged 100-300mesh lotus leaf powder is added to rice flour, wheat flour, or starch, respectively, in a conventional manner,

Also, in order to improve the softness and texture, at least one kind of powder of a functional medicinal ingredient such as yun, roots, sesame, gardenia, corn, cinnamon, and ginseng is selectively added,

As a coloring agent, at least one kind selected from Paeoniae, Pepper, Paprika, Carrot, Purple Sweet Potato, Old Pumpkin, Spinach, Powder is selectively added and at least one aromatic herb is added as a flavoring agent, In the usual way, baking powder or yeast is added to the dough molding, and one of the symbolic rice pudding, glutinous rice cake, steamed bread, and dumpling is selected from 1 to 10 mm in thickness and molded into a skin.

Fermented aged and softened lotus leaf powder has good adhesion with rice flour, wheat flour and starch, and the skin is not cracked due to thermal expansion in the steamer of high heat pressure,

During distribution on the market, antioxidant, anti-fungal component contained in the lotus leaf, vinegar, licorice and antimicrobial ingredients of the licorice wrap the symbol to refresh the life of the skin.

Claims (2)

A method for manufacturing a fatigue product of a symbolic formula by pulverizing fermented mature leaves in makgeolli, 1, washing the lotus leaf, cutting out a bundle of solid lineage, and lengthening it with a width of 5 to 10 mm, and 2, immersing the chopped leaves in 10-20% brine solution to prevent odor, discoloration and alteration of the lotus leaf 3, a step of soaking the dehydrated water with a mixture of makgeolli, makgeolli, vinegar, licorice, oligosaccharide, gyeonggi, and cellulase, and homogenously stirring for 30 to 60 minutes; and 4, placing a container containing a lotus leaf moistened in a makgeolil mixed solution in a fermentation chamber at 30 to 60 DEG C for 3 to 10 days, and fermenting the fermentation until a fragrant smell occurs; and 5, filtering the fermented aged leaves with the leaves, filtering the leaves with hot air, and pulverizing 100-300mesh powder, and 6, a step of adding powdered lotus leaf to any one of rice flour, wheat flour and starch, adding baking powder or yeast, kneading and shaping to a symbolic fat thickness of 1 to 10 mm, and 7. The method of claim 1, wherein the blood of the symbolic formula is formed into any one of a pineapple, a glutinous rice cake, a steamed bread, and a dumpling. The method according to claim 1, At the stage where the above-mentioned six-stage powdered lotus leaf is added to any one of rice flour, wheat flour and starch and kneaded, The functional medicinal materials to be added to the dough are selected from at least one kind of powder selected from the group consisting of yun, roots, sesame, gardenia, As a coloring agent, at least one selected from Paeoniae, Peppermint, Paprika, Carrot, Purple Sweet Potato, Old Amber, Spinach, As an odorant, at least one aromatic herbal herb is selectively added, Characterized in that it is kneaded with the fat of the symbolic formula.