KR101771703B1

KR101771703B1 - Seasoned laver manufacture method of aronia powder that can extend shelf life

Info

Publication number: KR101771703B1
Application number: KR1020150169317A
Authority: KR
Inventors: 이종우
Original assignee: 이종우; 영어조합법인 최강식품
Priority date: 2015-11-30
Filing date: 2015-11-30
Publication date: 2017-09-05
Also published as: KR20170063210A

Abstract

The present invention relates to an Aronia powder capable of extending the shelf life and a method for preparing seasoned rice coated with the same, wherein powder is prepared by mixing honey and Aronia containing a large amount of antioxidant component, To extend the shelf life and to contain honey and Aronia. The present invention relates to an Aronia powder capable of consuming excellent nutritional components, and a method for preparing seasoned rice coated with the Aronia powder.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of producing seasoned lime,

The present invention relates to an Aronia powder capable of extending the shelf life and a method for preparing seasoned rice coated with the same, wherein powder is prepared by mixing honey and Aronia containing a large amount of antioxidant component, The present invention relates to a method for preparing seasoned rice, which is capable of extending the shelf life and containing honey and aronia and having an excellent seasoning and an extended shelf life.

In general, Kim is one of Korea's unique foods. Kim is a member of seaweed, carbohydrate protein, minerals, and vitamins. It is one of the excellent foods with excellent nutrition. In a variety of dishes. Among these, seasoning Kim is easy and delicious, and it is consuming a lot as side dish.

The method of manufacturing seasoning is to apply oil mixed with one or more kinds of vegetable oil such as soybean oil, sesame oil, and perilla oil to the root of Kim, and then pass through the Kimgu Yun tunnel (200 ~ 400 ℃) with salt sprayed . The dried seasoning is packed with a desiccant (silica gel) to keep the crispy texture of the kimchi in the form of section 9, 6 or full length depending on the application. The amount of vegetable oil used in seasoning (weight%) and kinds vary from manufacturer to manufacturer, but it is usually in the range of 10 to 50%. Nowadays, olive oil and brown rice oil, which emphasize functionality in line with the well- And high-end products with higher oil content are emerging to emphasize the sensuality of oil.

Vegetable oil such as corn oil, sesame oil, and perilla oil, which are used in seasoning for easy ingestion of such steams, is rich in highly unsaturated fatty acids such as linolenic acid, which is an essential fatty acid, As described above, the raw material Kim also contains EPA and other highly unsaturated fatty acid contents of more than 50% and chlorophyll contained in the amount of 400 to 700 mg which can act as an oxidation promoter, and thus serves as a main factor promoting lipid oxidation.

However, due to the characteristics of the seasoning products containing a large amount of oil and unsaturated fatty acids and vegetable oil, it can not be free from the rancidity of the oil, and this is the biggest factor in the time limit of seasoning. In fact, foodstuffs are regulated to control the peroxide value and the acid value, which are the measure of the rancidity and acidity, to 60 or less and 4 or less, respectively. The addition of antioxidants may be considered to delay the rancidity of the oil, but the selection of stable antioxidants in the high temperature (200 to 400 ° C) in the tunnel through which the expensive antioxidant unit costs rise and the roasting process is very narrow No manufacturer has applied antioxidants to seasonings.

In order to solve such a problem, Korean Patent Laid-Open No. 10-2013-0053071 entitled "High quality seasoning with extended shelf life using onion juice" has been proposed.

The conventionally presented technology uses the quercetin and antioxidant components of the onion juice to contain the nutrients of the onion's shells, roots, and inner parts, extending the shelf-life of seasonings and providing other ingredients such as glucose, protein, So as to have a sweet taste.

However, when the onion is heated above a certain temperature, the sweet taste is increased and the unique taste of the onion is boldly changed, thereby changing the taste of the seasoning.

In addition, the onion juice is in the form of a liquid, and its taste is thick, and it can be applied together with a supernatant, a rhizome, etc. to be mixed therewith to extend the shelf life, but there is a problem that the taste of Kim can not be expressed.

In addition, the quercetin content of onion juice has been used to extend the shelf life of seasoning, but it has been limited in its use due to the burden of increasing the cost of sales due to expensive costs.

That is, although the effect of the antioxidant component has been proved, there is a problem of high cost and limited use.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a honeycomb- And to provide a seasoning preparation method.

It is another object of the present invention to provide a method for producing an antioxidant composition capable of increasing the shelf life of roasted and reduced browning and browning by applying a powder containing a large amount of antioxidant components in the seasoning, The present invention also provides a method for producing seasoned roots coated with a powder.

Another object of the present invention is to provide a method of producing seasoned roasted rice with an Aronia powder capable of extending the shelf-life of the rice seasoning, which contains no nutrients, .

In order to accomplish the above object, the present invention provides a method for preparing a honeycomb structure, comprising mixing 100 parts by weight of honey, 40 to 60 parts by weight of an extract of Arnonia and 5 to 10 parts by weight of an additive, A pulverizing step of mixing 1 to 5 parts by weight of alcohol or alcohol in the mixture of the atmospheric air produced in the mixing step with a particle size of 1 to 1.5 mm; A fermentation step in which the pulverized granules are naturally fermented at 20 to 30 DEG C for 7 to 8 hours in the pulverization step; And drying the fermented granules through the fermentation step at 45 to 70 ° C for 1 to 3 hours to prepare an atorvastatin powder mixed with honey.

It is preferable that the atorvastatin extract is composed of any one of a stock solution and a powder extracted through the Aronia fruit.

It is preferable that the bubble additive is composed of any one of glucose, dextrin and maltodextrin.

In the mixing step (S10), granules are preferably prepared by mixing honey, an extract of Aronia and an accessory material using a granulating machine.

The drying step (S40) preferably comprises any one of a hot air drying method, a low temperature drying method and an SD drying method which can conduct drying at a temperature of 45 to 70 deg.

According to another aspect of the present invention, there is provided a method of manufacturing an iron oxide powder, comprising the steps of: applying (S50) 3 to 10 parts by weight of powder prepared by the method of producing Aronia powder according to 100 parts by weight of the oil coated with cooking oil; And a heating step (S60) of bake at 300 to 400 DEG C for 1 to 3 seconds in which the powder coated with the powder is applied in the applying step.

According to the present invention, there is provided a method for preparing a seasoned starch, comprising the steps of mixing starch and aronia with a large amount of antioxidant ingredients to prevent rancidity and browning in the edible oil, There is an effect that the shelf life can be increased.

Further, according to the present invention, there is an advantage that the shelf life is increased to facilitate distribution and storage.

According to the present invention, there is an advantage that impurities are not left on the grilled mixture of honey and aronia and a nutrient superior to general seasoning.

In addition, according to the present invention, it is possible to manufacture honeycombs having excellent antioxidant properties through a simple production process by mixing honey and aronia having excellent antioxidant properties to save costs.

Finally, according to the present invention, it is possible to maximize the antioxidative effect by mixing honey and aronia containing a large amount of antioxidant components and to manufacture it with a small cost.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method for producing an Aronia powder capable of extending the seasoning time according to the present invention;
FIG. 2 is a block diagram showing a method for producing seasoned roasted rice powder using honey produced according to the present invention.

Hereinafter, an Aronia powder capable of extending the seasoning time according to the present invention and a method for manufacturing seasoned rice coated with the Aronia powder will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a method of manufacturing Aronia powder capable of extending the seasoning time according to the present invention. FIG. 2 is a view illustrating a method of manufacturing seasoning using Aronia powder mixed with honey produced according to the present invention. Fig.

As shown in FIGS. 1 and 2, the present invention relates to an Aronia powder capable of extending the shelf life and a method of preparing seasoned rice coated with the same, wherein honey and Aronia, which contain a large amount of antioxidant components, , Which is prepared by applying the prepared powder to extend the shelf life and contain honey and aronia. The seasoning, which can extend the shelf life and the seasoning, .

The present invention relates to a method for producing a fermented seasoning composition comprising a mixing step (S10), a pulverization step (S20), a fermentation step (S30), and a drying step (S40) in order to extend the shelf life of seasoning by using honey and aronia, ).

It has already been reported in the academia that it contains anthocyanins, tannins, chlorogenic acid, and neochlorojenic acid, which are active ingredients of Aronia, as indicators of various antioxidant activities. In particular, the content of polyphenols and anthocyanins is so high that antioxidant capacity (ORAC standard) is also excellent. Aronia has the largest number of anthocyanins in the natural world. High content and active activity of grapes 80 to 180 times and 20 to 40 times that of cranberries have been reported. Anthocyanins are the same antioxidants, but they are known to exert at least several tens of times more potent antioxidative effects than catechins, coffee, green tea, and apple-rich chlorogenic acids rich in green tea.

In the mixing step (S10), 40 to 60 parts by weight of an extract of Arnonia and 5 to 10 parts by weight of an adhering material are mixed with 100 parts by weight of honey to prepare an Aronia mixture.

Here, honey can be used with various honey such as acacia honey, miscellaneous honey, and honey, and it is preferable to use the honey having the best antioxidant component.

In addition, the bubble additive may be mixed with any one of glucose, dextrin and maltodextrin. Of these, it is preferable to use glucose having a sweet taste and matching well with honey.

In addition, it is preferable to mix 5 to 7 parts by weight of the alumina, which has a minimum content and can easily mix honey and aronia, if it is coated.

The honey and the aronia may be mixed with each other either in a liquid phase or in a powder phase, and the mixture may be mixed with a powder phase and a liquid phase.

In addition, when the amount of aronia is low, the antioxidant component can not be delayed because the content of the antioxidant component is low. When the amount of aronia is large, it can be rubbed when it is baked at high temperature.

Accordingly, it is preferable to maintain the mixed amount of the proper amount so as to prevent rancidity of the steam and to prevent burning of the atmospheric air at high temperature.

In the grinding step S20, 1 to 5 parts by weight of alcohol or 99% or more alcohol is mixed with the aronia mixture produced in the mixing step S10, and the mixture is granulated to a particle size of 1 to 1.5 mm.

In this case, the alcohol is used to make more granules than the general bacteria when granulating the mixture.

The mixing step (S10) and the crushing step (S20) are preferably performed so that granules can be produced simultaneously with the mixing of honey and aronia with a granulating machine.

In general, Aronia mixed with honey is resistant to high temperature of 240 ° C for 10 to 14 seconds, but it burns at a high temperature of 300 to 400 ° C or more.

Therefore, it is preferable that honey having a particle size of 1 to 1.5 mm mixed with honey be used so that it does not melt at 300 ° C or lower and can melt at 300 ° C or higher for 3 to 5 seconds or more.

In the fermentation step (S30), the agar granules mixed with the crushed honey in the pulverization step (S30) are subjected to natural fermentation at 20 to 30 DEG C for 7 to 8 hours.

Here, the natural fermentation penetrates the honeycomb mixed with Bacillus sp. Bacillus, and the fermentation progresses to have excellent antioxidant function.

In the drying step (S40), air-dried honey mixed with naturally dried honey is dried at 45 to 70 DEG C for 1 to 3 hours.

Here, the moisture content of the honey mixed with fermented milk in the fermentation step (S30) is dried to a moisture content of 5% or less to prevent deformation and decay at room temperature, and a caking phenomenon caused by moisture Prevent.

In addition, chalk, aronia and glucose do not destroy deformation and nutrients even if a certain amount of temperature is applied. However, when dried at a temperature higher than 80 ° C, the nutrients may be destroyed and the bacteria may be killed. .

Therefore, it is preferable that the drying step (S40) can be carried out through any one drying method in which drying is performed at 45 to 70 ° C in the hot air drying method, the low temperature drying method and the SD drying method.

Aronia powder mixed with honey produced in this way contains a large amount of antioxidant, so it can be combined with edible oil used for cooking steaming, and the shelf life can be extended by delaying rancidity by cooking oil.

And an application step (S50) and a heating step (S60) in which the Aronia powder mixed with honey is applied to prevent the rancidity of the Kim.

In the applying step S50, 3 to 10 parts by weight of an Honey-mixed Aronia powder prepared through the drying step (S40) is applied to 100 parts by weight of the oil coated with the cooking oil,

Here, the Aronia powder mixed with the applied honey is applied evenly and further added with salt.

And when the honeycomb powder mixed with honey is applied little, it can not prevent rancidity caused by edible oil. When it is applied a lot, powder forms a particle like foreign matter at high temperature and interferes with the texture.

In the heating step (S60), the roast coated with the Aronia powder mixed with honey in the applying step (S50) is baked at 300 to 400 ° C for 1 to 3 seconds.

In this case, the steam is rapidly baked at a high temperature of 300 to 400 ° C., and the Aronia powder mixed with the honey at a high temperature is melted and mixed at high temperature.

Accordingly, it is possible to extend the shelf life by inhibiting the occurrence of rancidity due to cooking oil through antioxidant substances contained in a large amount of aronia and honey.

In addition, Aronia contains antioxidants and a variety of organic substances, and it can ingest various nutrients contained in Kim and Aronia honey each.

Hereinafter, embodiments and comparative examples according to the present invention will be described in detail with reference to the present invention. In addition, the same conditions were applied to the steaming, cooking oil, salt and baking conditions.

Example 1 Preparation of Kim with 5 parts by weight of Honey-mixed Aronia powder

5 parts by weight of Aronia mixed with honey prepared according to the present invention and 100 parts by weight of Kim coated with oil and salt were used.

&Lt; Comparative Example 1 >

And 100 parts by weight of Kim coated with cooking oil and salt were used.

&Lt; Comparative Example 2 > Preparation of Kim coated with 2 parts by weight of powder of Aronia mixed with honey

2 parts by weight of Aronia mixed with honey produced according to the present invention was used in the same manner as in Example 1, except that 100 parts by weight of Kim coated with cooking oil and salt was used.

&Lt; Comparative Example 3 > Preparation of Kim coated with 15 parts by weight of an Aronia powder mixed with honey

15 parts by weight of Aronia mixed with honey produced according to the present invention and 100 parts by weight of Kim coated with oil and salt were used.

<Experimental Example 1> Sensory evaluation

The sensory evaluation was carried out on 10 adults, and the kimchi produced in each of Example 1 and Comparative Examples 1 to 3 was compared. The evaluation was made on the 5-point scale method (5: very good, 4 : Good, 3: normal, 2: poor, 1: very poor)

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 4.8 4.6 4.4 4.0 Purity 4.8 4.7 4.0 4.1 Texture 4.6 4.5 4.5 4.0 incense 4.7 4.6 4.6 4.2 Synthesis 4.7 4.5 4.3 4.0

As described above, Kim, coated with honey mixed with Aronia, showed better results than ordinary Kim, and it has been evaluated that it can feel aesthetically pleasing than general Kim when consumed and can be used as a favorite food.

<Experimental Example 2> Evaluation of storage stability of seasoning

Seasoning Kim evaluated the shelf life of Example 1 and Comparative Examples 1 to 3 through browning phenomenon which confirmed rancidity through lipid oxidation and nonenzymatic browning reaction through changes in temperature, humidity and pH.

The degree of rancidity (TBA) of the fat due to the rancidity of Kim which is generated through this can be measured and the browning result can be deduced by the degree of rancidity.

In addition, Examples 1 to 3 and Comparative Example 2 were stored at room temperature under the same conditions for 2 months.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Two months after storage 12.42 32.76 26.14 11.41

As shown in Table 2, the degree of rancidity was remarkably lowered when stored at room temperature for a long period of time. In Example 1, as shown in Comparative Example 3, it was confirmed that the powder of Aronia was applied to inhibit the acid- , And Comparative Examples 1 and 2 can measure the fact that a mixture of unmixed or small amount of Aronia powder can not efficiently inhibit rancidity.

It was found that the antioxidant ingredients contained in honey and aronia were mixed with edible oil to prevent rancidity of Kim.

&Lt; Experimental Example 3 >

The visual inspection was carried out through Example 1 and Comparative Examples 1 to 3, respectively, and the seasoning steels were individually baked and visually identified to judge the appearance.

First, the seasoning prepared in Comparative Example 1 was crisp, and the glossiness by the cooking oil was circulating.

In Example 1 and Comparative Example 2, a similar luster was observed, and no foreign substance was confirmed externally. In Example 3, however, a powder of an externally fine particle was confirmed.

Therefore, Aronia powder mixed with a lot of applied honey has a problem that it can not be easily mixed in the process of baking, and the amount and amount of the Aronia powder is the same as that of the general seasoning.

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 invention as defined by the appended claims. It is obvious that you can do it.

Claims

(S10) mixing 10 to 40 parts by weight of an extract of Aronia with 5 to 10 parts by weight of an extract of Aronia with any one of a stock solution and a powder extracted from Aronia with 100 parts by weight of honey;
A pulverizing step (S20) of mixing 1 to 5 parts by weight of alcohol or alcohol with the mixture of Aronia produced in the mixing step (S10), and pulverizing the mixture to a particle size of 1 to 1.5 mm;
A fermentation step (S30) in which the pulverized granules are spontaneously fermented at 20 to 30 DEG C for 7 to 8 hours in the pulverization step (S20);
The granules fermented through the fermentation step (S30) are dried at a temperature of 45 to 70 ° C for one to three hours by selecting a hot air drying method, a low temperature drying method or an SD drying method, A drying step (S40) of producing a powder;
A coating step (S50) of applying 3 to 10 parts by weight of an Aronia powder to 100 parts by weight of Kim coated with cooking oil;
And a heating step (S60) of baking the Kim coated with the Aronia powder at a temperature of 300 to 400 DEG C for 1 to 3 seconds in the coating step (S50). The seasoning is preferably applied How to make a seasoning Kim.

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The method according to claim 1,
Characterized in that the buoyant is made of glucose, dextrin or maltodextrin. The seasoning method according to any one of the preceding claims, wherein the seasoning seasoning is extended with an Arrondia powder.

The method according to claim 1,
Wherein the mixing step (S10) comprises mixing a honey, an Aronia extract and an adherent material using a granulating machine to produce a granule. The method of manufacturing seasoned Kim coated with Aronia powder capable of extending the shelf life.

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