KR101549976B1 - Method for production of red ginseng Yukwa with improved taste - Google Patents

Abstract

The present invention relates to a manufacturing method of a red ginseng oil and honey pastry added with hydroxypropyl methyl cellulose and a red ginseng concentrate to glutinous rice paste. According to the present invention, the manufactured red ginseng oil and honey pastry containing a large amount of red ginseng concentrates has excellent quality and palatability due to the reduced amount of oil absorption with an excellent bulking rate.

Description

Technical Field [0001] The present invention relates to a method for producing red ginseng Yukwa and improved taste,

More particularly, the present invention relates to a method for producing red ginseng yuwang, which is prepared by adding hydroxypropyl methyl cellulose and a red ginseng concentrate to glutinous rice paste.

Korean traditional representative Yukwa is made from glutinous rice as a main ingredient and fried in oil, and it is consumed for gift or courtesy. It has been known that the production method of yu-yu has a wide variety of production methods and the kinds and amounts of the sub materials have a great influence on the quality and texture of yu-yu, and studies are being conducted to standardize manufacturing methods according to the ingredients.

However, since the oil easily permeates the oil, it is difficult to maintain the quality because the oil gets rancid and peroxide is generated, and the degree of preference is decreased. In order to increase the storage stability of traditional yuwha with these problems, research has been conducted to inhibit rancidity by adding sugar alcohols and antioxidant materials (gamma oryzanol) to the dough.

On the other hand, red ginseng is manufactured and consumed as various functional foods as well as health functional foods by various pharmacological actions such as antioxidation, fatigue recovery, immunity enhancement, blood circulation improvement and memory improvement. However, when the red ginseng concentrate is added to the processed food, there is a limit to the addition amount due to the characteristic bitter taste and deterioration of the food quality. In particular, the red ginseng concentrate has a high solids content, and when the red ginseng concentrate is added to the glutinous rice dough, the swelling rate is low, the absorption rate is high, and ultimately, the production and storage of the confectionery is difficult .

Meanwhile, according to the study on the characteristics of yuwase according to the addition amount of red ginseng concentrate, it is reported that as the addition amount of red ginseng concentrate increases, the sugar content of yuwu increases and the expansion ratio decreases. In this study, 0 to 3 parts by weight of red ginseng concentrate was added to 40 parts by weight of glutinous rice to investigate the characteristics of whey, and it was described that when 0.75 part by weight of red ginseng concentrate was added to 40 parts by weight of glutinous rice, , Production and quality characteristics of yam added with red ginseng concentrate, 2009). However, this study does not solve the problem that occurs in the conventional production of red ginseng oil, and merely develops an optimal recipe of yuzu added with a small amount of red ginseng concentrate.

Therefore, there is a need for studies to improve the quality of red ginseng extract such as maintaining or increasing the expansion ratio and reducing the absorption ratio while containing a large amount of red ginseng concentrate.

Korean Patent No. 10-0334620 (Registration Date: Apr. 16, 2002) discloses a process for producing glutinous rice flour, which comprises aging a glutinous rice flour and a flour, aging the flour, washing the flour in water, adding soybeans and water to obtain glutinous rice flour; Adding ginseng flour, soju and water to the electric glutinous rice flour, kneading, kneading the dough, re-kneading and pushing to obtain a plate-like face plate; Cutting the electric face plate into a oily shape, drying the electroformed batter, and frying it in edible oil to obtain a molten metal; And a step of immersing the electric hot water in a ginseng syrup, taking out the ginseng syrup, applying the ginseng powder and cooling the ginseng syrup, and cooling the ginseng oil. Korean Patent Laid-Open No. 10-2009-0121564 (open date: 2009.11.26) discloses a method for producing glutinous rice by adding glutinous rice bean and citrus stock solution (concentrate) to kneading, then kneading the kneaded product, Dried, fried in a frying oil to obtain a molten product, and then the syrup is applied to the molten product and the syrup is buried in the molten product.

It is an object of the present invention to provide a method for producing red ginseng fruit juice, which contains a large amount of red ginseng concentrate, is excellent in swelling power, has a reduced oil absorption, and is excellent in taste and storage.

In order to achieve the above object, the present invention provides a red ginseng product obtained by frying a glutinous rice dough into oil to prepare a red ginseng product, wherein hydroxypropyl methyl cellulose and a red ginseng concentrate are added to the glutinous rice product, Of the present invention.

As red ginseng concentrate contains a large amount of solids, glutinous rice is less likely to form porous tissue as the amount of red ginseng concentrate added to the glutinous rice dough increases. Therefore, there is a problem that it is difficult to manufacture in the form of ointment due to poor expansion. In addition, there is a problem that the oil absorption increases and the degree of preference is not good and storage is difficult.

Accordingly, the present invention has developed a process for producing red ginseng fruit oil having an excellent swelling power and reduced oil absorption while increasing the addition amount of red ginseng concentrate by adding hydroxypropyl methyl cellulose to the glutinous rice paste.

Penetration rate is a very important indicator for the quality evaluation of yu. According to the following Experimental Example, in the case of the common red ginseng ointment, the oyster added with 10 weight parts or more of the red ginseng concentrate could not be formed a proper oily appearance due to expansion and contraction of the oysters.

In addition, since yoghurt becomes porous when it is heated, it easily penetrates oil, so quality deterioration due to rancidity of the oil and shortening the storage period are major problems. According to the following experimental example, when the addition amount of the red ginseng concentrate is 5 parts by weight or more, the amount of oil absorption is significantly increased and it is confirmed that the oil quality is adversely affected.

By adding hydroxypropyl methyl cellulose to the glutinous rice paste, it is possible to maintain the excellent expansion power even when 10 parts by weight or more of the red ginseng concentrate is added, and the amount of oil absorption is reduced, And the present invention has been completed.

In the present invention, the hydroxypropyl methyl cellulose is preferably added in place of the glutinous rice by 0.5 to 1.5% (w / w) of the weight of the glutinous rice added to the glutinous rice dough. If it is replaced by less than 0.5%, the expansion rate and the reduction of the oil absorption amount are insignificant. If the replacement ratio is more than 1.5%, the expansion ratio and the oil absorption reduction effect can be reduced.

In the present invention, the red ginseng concentrate is preferably added in an amount of 1 to 15 parts by weight based on 100 parts by weight of glutinous rice. When added in an amount of less than 1 part by weight, the taste and pharmacological effect of red ginseng is insignificant. Adding more than 15 parts by weight of the red ginseng is not economical, and the bitterness of red ginseng is strong. The red ginseng concentrate may have a solid content of 65 to 100%. In addition, the red ginseng concentrate used in the present invention may be one prepared using a method commonly used in the technical field of the present technology.

Meanwhile, in the present invention, the glutinous rice paste may further contain bean, alcohol and sugar. More preferably 5 to 15 parts by weight of soybean, 5 to 15 parts by weight of alcohol and 0.1 to 1 part by weight of sugar relative to 100 parts by weight of glutinous rice. At this time, the alcohol may be a soju.

According to the present invention, hydroxypropylmethyl cellulose is added to a glutinous rice dough containing a red ginseng concentrate to prepare a red ginseng fruit having an increased expansion ratio and reduced oil absorption. In addition, since the present invention can contain a large amount of red ginseng concentrate, functional nutritional quality improvement due to the addition of red ginseng can be expected.

FIG. 1 is a graph showing the results of measurement of the absorption rate of red ginseng yuangwoo according to the amount of HPMC replacement and the amount of red ginseng concentrate added.
FIG. 2 is a graph showing the hardness of red ginseng extract according to HPMC replacement amount and addition amount of red ginseng concentrate.

Hereinafter, the structure of the present invention will be described in detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[Example 1: Preparation of red ginseng yam]

The glutinous rice was soaked in a thermostat at 25 ° C for 7 days, washed several times, dehydrated for 4 hours and pulverized using a pulverizer. Thereafter, the syrup was sieved with 20 to 35 mesh to prepare a glutinous rice powder. Thereafter, as shown in Table 1, after mixing the glutinous rice powder, hydroxypropyl methyl cellulose (HPMC), red ginseng extract (RG, solid content 70%), soybean meal, soju and sugar, To prepare a paste rice cake. At this time, the HPMC replaces the glutinous rice by 0.5 / 1.0 / 1.5 wt% of the weight of the glutinous rice added to the glutinous rice dough, and the red ginseng concentrate (RG) is added in the ratio of 1/5/10/15 parts by weight to 100 parts by weight of glutinous rice.

After that, the glutinous rice dough was steamed at 90 to 100 ° C for 30 minutes and then placed in a kneader (KitchenAid, St Joseph, MI, USA) for 10 minutes. After cooling the kneaded product, it was molded into a size of 40 mm × 10 mm × 5 mm and dried in a dry oven at 40 ° C. for 12 hours to obtain a banding machine. After the first fermentation at 100 ~ 110 ℃, the second fermentation was performed at 150 ~ 170 ℃ to prepare HPMC and red ginseng concentrate containing red ginseng concentrate.

ingredient Weight (g) HPMC replacement quantity 0% 0.5% 1.0% 1.5% Glutinous rice 100 99.5 99.0 98.5 HPMC 0 0.5 1.0 1.5 Bean 10 10 10 10 Soju 10 10 10 10 Sugar 0.6 0.6 0.6 0.6 RG-1 One One One One RG-5 5 5 5 5 RG-10 10 10 10 10 RG-15 15 15 15 15

[ Comparative Example  1: Preparation of general yam added with red ginseng]

The glutinous rice was soaked in a thermostat at 25 캜 for 7 days, washed several times, dehydrated for 4 hours and pulverized using a pulverizer. Then, the syrup was sieved with 20 ~ 35 mesh to prepare a glutinous rice powder.

Thereafter, as shown in Table 2 below, glutinous rice powder, red ginseng extract (RG, solid content 70%), soybean meal, soju and sugar were mixed and kneaded to prepare a glutinous rice dough. At this time, red ginseng concentrate (RG) was added in an amount of 1/5/10/15 parts by weight based on 100 parts by weight of glutinous rice.

After that, the glutinous rice dough was steamed at 90 ~ 100 ℃ for 30 minutes and then put in a kneader (KitchenAid, St Joseph, MI, USA) and pierced for 10 minutes. After cooling the kneaded product, it was molded into a size of 40 mm × 10 mm × 5 mm and dried in a dry oven at 40 ° C. for 12 hours to obtain a banding machine. The vandei was firstly fermented at 100 ~ 110 ℃ and then the second fermentation was carried out at 150 ~ 170 ℃.

ingredient Weight (g) Glutinous rice 100 Bean 10 Soju 10 Sugar 0.6 RG-1 One RG-5 5 RG-10 10 RG-15 15

[ Comparative Example  2: Preparation of red ginseng-

The glutinous rice was soaked in a thermostat at 25 캜 for 7 days, washed several times, dehydrated for 4 hours and pulverized using a pulverizer. Then, the syrup was sieved with 20 ~ 35 mesh to prepare a glutinous rice powder. 10 g of bean product and 10 g of shochu were mixed with 100 g of glutinous rice powder and kneaded to prepare a paste batter product. The glutinous rice dough was steamed at 90-100 ° C for 30 minutes and then placed in a kneader (KitchenAid, St. Joseph, MI, USA) for 10 minutes. After cooling the kneaded product, it was molded into a size of 40 mm × 10 mm × 5 mm and dried in a dry oven at 40 ° C. for 12 hours to obtain a banding machine. The vandei was firstly boiled at 100-110 ° C and then secondly boiled at 150-170 ° C to prepare a general yucca.

[Experimental Example 1: Measurement of expansion ratio]

In this experiment, the effect of the amount of red ginseng concentrate (RG) and replacement amount of hydroxypropyl methyl cellulose (HPMC) on the swelling rate of the oat flour was investigated.

The length and the cross-sectional area of the long axis were measured by selecting 10 milk samples prepared in Example 1 and Comparative Examples 1 and 2, and the area of the milk was cut so that the thickness was 2 mm. The volume is expressed as a value obtained by multiplying the value of the sectional area with respect to the length of the major axis. The expansion ratio was calculated according to the following equation (1), and the results are shown in Table 3 below.

A: Cross-sectional area (mm ² )

D: length of the oil base (mm)

V:

As a result of the experiment, it was confirmed that the expansion ratio of the red ginseng extract (HPMC 0%) was increased with increasing the amount of red ginseng concentrate, but rapidly decreased when the addition amount of red ginseng concentrate was 10 parts by weight or more. When the added amount of the red ginseng concentrate was more than 10 parts by weight, the swelling occurred when the swelling occurred, but the swelling rate could not be measured because the swelling of the swelling occurred and the swelling of the sweets was not formed.

On the other hand, in the case of red ginseng yuwase added with HPMC, it was confirmed that the swelling ratio of the red ginseng concentrate was excellent even when the added amount of red ginseng concentrate was 10 parts by weight or more. In the case of HPMC 0.5% and 1%, the swelling ratio was increased with increasing the amount of red ginseng concentrate, and the highest swelling rate was observed at 15% by weight of red ginseng concentrate - 0.5% and 1.0% of HPMC. However, in the case of HPMC 1.5%, it was confirmed that the expansion ratio was significantly decreased in all the samples.

From the above results, it was confirmed that red ginseng extract can be effectively prepared by adding HPMC at a concentration of 10, 15 parts by weight of red ginseng concentrate.

[Experimental Example 2: Measurement of water absorption rate]

In this experiment, the effect of the addition amount of red ginseng concentrate (RG) and the amount of hydroxypropyl methyl cellulose (HPMC) on the retention rate of the oily product was investigated.

The water uptake rate was measured for each of the whey of Example 1 and Comparative Examples 1 and 2, and the weight of the wheat flour dried before splashing in oil was measured, and the weight of the whey was measured by frying and expanding . The results are shown in Table 4 below.

As a result of the experiment, in the case of general red ginseng (HPMC 0%), the water uptake increased with increasing amount of red ginseng concentrate. However, there was no significant difference in the water uptake between samples containing more than 5 parts by weight of red ginseng concentrate. The reason for this phenomenon was thought to be that when 5 parts by weight of the red ginseng concentrate was added, it absorbed enough oil to saturate.

On the other hand, in the case of red ginseng with HPMC added, it was confirmed that the water uptake decreased with increasing HPMC substitution (Fig. 1). FIG. 1 is a graph showing the results of measurement of the absorption rate of red ginseng yuangwoo according to the amount of HPMC replacement and the amount of red ginseng concentrate added.

From the above results, it can be confirmed that HPMC can solve the problem that the water uptake rate increases as the added amount of red ginseng concentrate increases.

[Experimental Example 3: Hardness Measurement]

In this experimental example, the effect of the addition amount of red ginseng concentrate (RG) and the replacement amount of hydroxypropyl methyl cellulose (HPMC) on the hardness of the yoghurt was investigated.

The whey of Example 1 and Comparative Examples 1 and 2 was allowed to cool for one hour immediately after the heating, and then measured by a puncher test using a texture analyzer (TAXT2i, Stable Micro System Ltd., UK). ④ test speed: 0.5 mm / sec, ⑤ post speed: 5.0 mm / sec, and the probe was placed under the condition of 5 mm cylinder, ② distance: 25 mm, ③ pre-test speed: 2.0 mm / The highest peak value was shown as the maximum force in the measurements taken when penetrating the middle part of the oyster. The hardness was the average value repeated ten times. The results are shown in Table 5 below.

As a result, it was confirmed that hardness decreased with increasing amount of red ginseng concentrate in general red ginseng (HPMC 0%). Especially, when the amount of the red ginseng concentrate was 5 parts by weight or more, a softness (soft) wheat having a hardness significantly lower than that of the control group was formed.

On the other hand, in the case of red ginseng yam added with HPMC, the tendency of hardness was different depending on the addition amount of red ginseng concentrate, but the hardness was low when the expansion ratio was high (Fig. 2). However, for 1.5% HPMC, the hardness was significantly increased in all of the samples. FIG. 2 is a graph showing the hardness of red ginseng extract according to HPMC replacement amount and addition amount of red ginseng concentrate.

Claims (4)

In preparing red ginseng fruit juice by frying glutinous rice dough water in oil,
Hydroxypropyl methyl cellulose and red ginseng concentrate were added to the rice dough,
The hydroxypropyl methyl cellulose is added in place of the glutinous rice by 0.5 to 1% (w / w) of the weight of the glutinous rice added to the glutinous rice paste,
The red ginseng concentrate is prepared by adding 10 to 15 parts by weight of a red ginseng concentrate having a solid content of 65 to 100% to 100 parts by weight of glutinous rice,
Wherein the swelling ratio of red ginseng yuwase is increased.
delete delete The method according to claim 1,
The glutinous rice dough may contain,
A method for producing red ginseng fruit juice characterized by further containing bean sprouts, alcohol, and sugar.

Images