KR101817621B1 - Method for preparing functional grain syrup comprising spring onion root - Google Patents

Abstract

The present invention relates to a method of manufacturing a functional spring onion syrup. The method includes: a step (a) of preparing a spring onion root ingredient by sorting and washing spring onion roots; a step (b) of steaming the spring onion root ingredient to make steamed spring onion roots; a step (c) of making dried spring onion roots by drying the steamed spring onion roots; a step (d) of making spring onion root powder by grinding the dried spring onion roots; and a step (e) of making functional syrup including spring onion root components by mixing the spring onion root powder with rice syrup. As such, the spring onion root syrup, manufactured through the method, is capable of reducing the spicy taste of spring onion root components, preventing a cold by boosting immunity, and increasing the content of polysaccharide with changed ingredients for grain syrup.

Description

METHOD FOR PREPARING FUNCTIONAL GRAIN SYRUP COMPRISING SPRING ONION ROOT [0002]

More particularly, the present invention relates to a method for producing a functional jujube having a papuri component added with a functional ingredient, such as succinic acid, .

Jocheong is a traditional food of our country. It is a natural sweetener made by cutting the grain into honey and cutting it like honey. It is called artificial honey because it is a natural honey. Chochong is made of rice, sorghum, millet, corn, and so on. When it is hot, it is poured with cold maltese water. I put it in bejaru and press it, and when it is squeezed, it comes out the diluted saccharide liquid, and it is put in a pot and it is shaken not to be pushed with a wooden spatula. When a cup of liquid is put on a spatula and it is heard at an angle, the liquid slacks in a continuous state like a thread, and it is solidified. Therefore, Jochung does not harden like candy even when it cools down, and the stiffness of Chochung changes in various ways according to the viewpoint of turning off the fire.

It is said that such seasoning is very good for people who do not digest well because they taste food, remove toxins and wastes from the intestines, and help the digestive system. In addition, it is known that blood is clear and cells are regenerated to improve the constitution, and it is good for constipation and obesity.

Therefore, if you put jochung instead of sugar for boiled or stir-fried food, the taste of the food will be revived and the taste will be revived. In addition to sugar, there is no change in blood glucose, and the composition does not deteriorate even after being stored for a long time. Also, Jochung is one of the materials that can diversify the frequency and range of use through various processing methods and develop.

On the other hand, it is a unique spice and a spicy spice. It removes meat, fish, etc., and it tastes the taste of food. It contains many polysaccharides such as ally derivatives, vitamins, celluloses, protopectin, fructans, and other active ingredients and is widely used in folk remedies such as cold healing by fever and sedation. According to the overseas academic documents It has been reported that the wave extract exhibits antimicrobial activity against hypotension, anti-blood coagulation, various bacteria and fungi.

Currently, beverages, powders, and concentrated seasonings are used in various ways, but research on the development of materials using the physiological functional characteristics of waves is limited. In particular, the by-product Papuri is almost discarded in the process of being polished. It is used only in part for the purpose of cold healing by bathing with apple, apple, etc. at home and there is no related product applying the efficacy of Papuri.

As such, papuri can be said to be of great value in the food industry, and therefore research and development are required on the pre-treatment of raw materials, analysis of components showing specific effects, and extraction and processing methods of oil components.

Korean Patent Publication No. 10-2011-0077878 Korean Patent Laid-Open No. 10-2010-0105275

It is an object of the present invention to provide a method for producing a functional starch using a papuri by using a papuri ingredient which is once or repeatedly subjected to a process of steaming and drying without using the raw paprika as it is, thereby reducing the hot taste of the papuri ingredient, Prevention of cold, and the like, and the content of polysaccharide is increased by applying a change to the raw material of the preparation.

According to an aspect of the present invention,

(a) sorting the papules and washing them to prepare the paprika ingredients; (b) producing steamed paprika steamed with the paprika raw material; (c) drying the steamed paprika to produce dried paprika; (d) crushing the dried papuri to produce papuri powder; And (e) mixing the papuri powder with rice flour to prepare a functional tonic to include a papuri ingredient.

Preferably, steps (b) and (c) may be repeated 2 to 4 times.

The papuri may be a root or a root.

In the step (a), after the papuri is classified, the paprika may be soaked before or after washing to remove the pungent taste.

Step (b) may be a steeping of the papuri raw material at 80 to 120 DEG C for 3 to 10 minutes.

The drying of step (c) can be carried out at 15 to 40 占 폚.

(1) preparing rice cake or rice flour to prepare a raw rice crude material; (2) preparing a saccharide by adding 5 to 10 parts by weight of malt to 100 parts by weight of the crude rice bran material; And (3) removing the solids from the saccharide to obtain a liquid product, and concentrating the liquid product to prepare rice starch.

In step (1), the rice flour may be dry rice flour or wet rice flour.

After step (1), a step of liquefaction by adding water and bacterial? -Amylase to the rice flour may be further carried out.

In step (e), the rice flour and the paprika powder may be mixed in a volume ratio of 100: 5 to 100: 20.

In step (e), the rice flour can be mixed with the papuri powder in a heated state.

According to the manufacturing method of the functional papuri jujube of the present invention, the papuri component of the papuri ingredient is reduced by using the papuri ingredient which is not used as it is, and the process of steaming and drying is performed once or plural times, thereby improving the immunity and preventing the cold , And the content of the polysaccharide can be increased by applying a change to the raw material for preparing the starch.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart sequentially illustrating a method for producing a functional Papuchin ton control of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart sequentially illustrating a method for producing a functional Papuchin ton control of the present invention. Hereinafter, a method for producing a functional Papuchin ton control of the present invention will be described with reference to Fig.

First, the papules are sorted and washed to prepare the papules (step a).

The rootstock may be a rootstock root or a rootstock root, but it is more preferable to use a rootstock root.

Specifically, after the papuri is classified, the paprika may be submerged before or after washing to remove the pungent taste. When the soaking process is added in this way, the spicy taste of the morning syrup can be reduced and the taste and aroma can be further smoothened.

Thereafter, the paprika raw material is steamed to produce steamed paprika (step b).

At this time, the papuri raw material is preferably steamed at 80 to 120 ° C for 3 to 10 minutes, more preferably at 90 to 100 ° C for 4 to 6 minutes.

When the temperature of the papuri raw material is less than 80 ° C, the raw material of the papuri is hard to be cooked, and when the temperature is higher than 120 ° C, the papuri tissue may be excessively retracted. It is therefore desirable to steep for a short time at an excessively high temperature.

Next, the steamed paprika is dried to prepare a dried papuri (step c).

The drying can be naturally dried at room temperature and is preferably carried out at a temperature of 15 to 40 ° C.

The steps (b) and (c) are preferably repeated two to four times. More preferably 2 to 3 times, and when the step of steam-drying is performed once or 5 or more times, the effect of improving the flavor, preventing the cold or reducing the blood glucose lowering effect can be reduced.

Thereafter, the dried papuri is crushed to prepare a papuri powder (step d).

The crushing of the paprika can be carried out by a commonly used vegetable crusher.

Finally, the papuri powder is mixed with rice tincture to prepare a functional tincture containing the papule component (step e).

The rice astringency can be produced according to the following production method, but the scope of the present invention is not limited thereto. First, rice cake or rice flour is prepared to prepare a raw rice crude material (Step 1).

The rice cake can be obtained by soaking the rice for 6 to 30 hours, removing the water and adding the rice.

The rice flour may be a wet rice flour or a dry rice flour.

The wet rice flour may be prepared by soaking the wet rice flour at the same time as that of the rice flour, and then pulverizing the rice flour using a grain grinder.

The dry rice flour can be produced by pulverizing rice with a grain grinder without immersing the rice in water.

The rice flour is preferably made of rice, but the scope of the present invention is not limited thereto, and glutinous rice or brown rice may be used, or cereals such as barley, sorghum, oats, millet, and millet may be used in addition to rice.

In the case of using the rice flour other than the rice flour, it is preferable to further carry out the step of liquefying rice flour by adding water and bacterial? -Amylase.

Next, saccharide is prepared by adding 5 to 10 parts by weight of malt to 100 parts by weight of the crude rice bran material (step 2).

Finally, the solids are removed from the saccharide to obtain a liquid product, and the liquid product is concentrated to prepare rice starch (step 3).

The thus prepared rice silage and papuri powder are preferably mixed at a volume ratio of 100: 5 to 100: 20.

[Example]

Example  One

After the roots were separated from the broods, they were washed and soaked for 5 minutes to prepare 20 kg of root roots. Then, the raw material of the large roots was steamed at a temperature of 90 ° C for 5 minutes, and then dried at room temperature for two days. The dried papuri was crushed twice using a vegetable crusher to prepare papuri powder.

On the other hand, after 200 kg of rice was soaked for 24 hours, the rice was sown to remove water, and the rice was put into a steamer and steamed to produce a rice cake. 15 kg of malt was added to the prepared rice cake and saccharified at 55 ° C for 12 hours. Then, the resultant saccharide was put in a bag, pressurized and filtrated, and the resulting filtrate was then submerged at a temperature of 100 ° C for 15 hours to prepare rice flour.

The rice paddy rice in the heated state and the pre-prepared papuri powder were mixed at a volume ratio of 100: 15 and heated at 100 캜 with stirring for 5 minutes to prepare functional papuri rice wine.

Example  2

Functional papuri basil was prepared in the same manner as in Example 1, except that the process of sapping and drying the papuri powder was carried out twice instead of once.

Example  3

Functional papuri extract was prepared in the same manner as in Example 1, except that the process of steamed and dried the papuri powder was carried out four times instead of one time.

Example  4

The functional papuri basilicate was prepared in the same manner as in Example 2, except that the volume ratio of rice bran and rice papule powder was changed to 100: 10 instead of 100: 15.

Example  5

A functional papuri basil was prepared in the same manner as in Example 2, except that rice wheat germ with wet rice flour was used instead of the rice gruel. The production method of rice flour using wet rice flour is as follows.

First, 500 g of? -Amylase and 400 kg of water were added to 200 kg of wet rice flour, and the mixture was liquefied at a temperature of 90 ° C to obtain a liquid I got the cargo. Thereafter, the liquefied product was saccharified under the same conditions as in Example 1 and concentrated to prepare rice flour.

Example  6

Rice flour was prepared in the same manner as in Example 5, except that rice flour was prepared using dry rice flour instead of wet rice flour. The dried rice flour was prepared by washing the rice with water, immersing it in water for 5 hours, removing water from the sieve, drying it naturally, completely removing the water, and pulverizing it with a pulverizer.

Comparative Example  One

Rice flour was prepared using the rice cake in Example 1 without mixing the rice papule powder.

Comparative Example  2

Rice flour was prepared using the wet rice flour in Example 3 without mixing the papuri powder.

Comparative Example  3

Rice flour was prepared using the dry rice flour in Example 4 without mixing the papuri powder.

Comparative Example  4

Functional papuri basil was prepared in the same manner as in Example 2, except that the papuri extract was used instead of the papuri powder.

The manufacturing methods and conditions of Examples 1 to 6 and Comparative Examples 1 to 4 are summarized in Table 1 below.

division Rice seasoning raw material Presence of papuri Paprika form Rice seasoning: paprika volume ratio Number of steam / dry repetition Example 1 Rice cake O Steamed / dried powder 100: 15 1 time Example 2 Rice cake O Steamed / dried powder 100: 15 Episode 2 Example 3 Rice cake O Steamed / dried powder 100: 15 4 times Example 4 Rice cake O Steamed / dried powder 100: 10 Episode 2 Example 5 Wet rice flour O Steamed / dried powder 100: 15 Episode 2 Example 6 Dry rice flour X - - - Comparative Example 1 Rice cake X - - - Comparative Example 2 Wet rice flour X - - - Comparative Example 3 Dry rice flour X - - - Comparative Example 4 Rice cake O extract 100: 15 -

[Test Example]

Test Example  1: Immunity activity test

Animal tests were carried out using solid diet for rats as a basic diet. The testosterone prepared according to Examples 1 to 4 and Comparative Examples 1 and 4 was orally administered at a dose of 0.7 ml per day. The water-treated group was used as a positive control group, and the immunosuppressed group was used as a negative control group.

Specifically, the number of mice (Balb / c), which was 4 weeks old (average body weight: about 24 g), was used as an animal test rat. Twenty mice were placed in each treatment group for 8 weeks. Temperature condition was adjusted to 18 ~ 20 ℃ and illumination period was 12 hours. Water and basic diet were free. In the immunization, SRBC (red blood cell) was injected subcutaneously at 3, 24, and 48 hours intervals on the sole of foot after 2 weeks of administration.

To confirm the overall immune function, the erythrocyte agglutinin test for both hemagglutinin antigens was carried out. The same amount of 0.5% erythrocyte suspension was added to the blood serum of the microtiter tray at 55 ° C. and allowed to stand at 37 ° C. for 1 hour. The highest dilution of the blood serum was read with the antibody, 2 shows the results.

Treated group Aggregation is (Log ₂ ) 4 weeks 8 weeks Example 1 4.3 ± 0.89 5.6 ± 0.46 Example 2 4.5 ± 0.70 6.1 ± 0.88 Example 3 4.3 ± 0.55 5.6 ± 0.57 Example 4 3.4 ± 0.84 4.3 ± 1.23 Comparative Example 1 2.4 ± 1.05 3.2 ± 0.89 Comparative Example 4 4.5 ± 0.77 5.4 ± 0.97 Positive control group 1.8 ± 0.45 2.2 ± 1.05 Negative control group 2.4 ± 0.60 3.0 ± 0.83

The results are shown in Table 2. According to Table 2, the groups having the highest immune function were ranked first: Example 2: Group 2: Example 1, Example 3, and Comparative Example 4: Group 3: , 4th rank: Comparative Example 1 treatment group and negative control group (only immune treatment), 5th rank: positive control group (water only), and when the 5% level is not statistically significant, Respectively.

According to these results, when the same amount of papuri raw material was used, an example in which whole papuri was steamed and powdered was more useful for enhancing immune function than using papuri extract.

In addition, the high content of the papuri powder is superior to the improvement of the immune function, and when the papuri powder is produced twice, the paprika powder is treated twice or more times, appear.

However, when the conventional rice silage was administered alone and the immune treatment was only carried out, there was almost no change in the immune function, and thus it was confirmed that the substance effective for enhancing the immune function was the rootstock component.

Test Example  2: Analysis of polysaccharide contents

Polysaccharide content analysis was carried out on the whey prepared according to Examples 2, 5, 6 and Comparative Examples 1 to 3. The content of saccharides was analyzed by HPAEC-PAD (high-pH anion exchange chromatography with pulsed amerometric detection) and the results are shown in Table 3 below. At this time, the flow rate of 150 mM NaOH was adjusted to 1 ml / min.

division Rice seasoning raw material Presence or absence of papule component Polysaccharide Example 2 Rice cake O 0.165 Example 5 Wet rice flour O 0.194 Example 6 Dry rice flour O 0.188 Comparative Example 1 Rice cake X 0.144 Comparative Example 2 Wet rice flour X 0.171 Comparative Example 3 Dry rice flour X 0.141

According to Table 3, the polysaccharide content was the highest in the case of Example 5, which contained rice silage and papuri powder made from wet rice flour as raw material, followed by the addition of dry rice flour and papuri powder in Example 6 High content.

Even when the same wet rice flour was used, it was found that the content of polysaccharide was increased by adding the papuri powder. Therefore, it was confirmed that the addition of the papuri ingredient to the seasoning, which is generally known to have a high polysaccharide content, makes it possible to further increase the polysaccharide content and apply it to functional foods.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims. The present invention can be variously modified and changed by those skilled in the art, and it is also within the scope of the present invention.

Claims (11)

(a) sorting the papules and washing them to prepare the paprika ingredients;
(b) producing steamed paprika steamed with the paprika raw material;
(c) drying the steamed paprika to produce dried paprika;
(d) crushing the dried papuri to produce papuri powder; And
(e) mixing the papuri powder with rice flour to prepare a functional tonic to include a paprika ingredient,
Step (b) comprises steaming the paprika raw material at 90 to 100 DEG C for 4 to 6 minutes,
Drying of step (c) is carried out at 15 to 40 < 0 > C,
Wherein steps (b) and (c) are repeated 2 to 4 times. delete The method according to claim 1,
Wherein the papuri is a root or a root. The method according to claim 1,
A method for producing a functional Papuchin blue basil, characterized by further comprising the step of dividing the Papuli in step (a), and then submerging it before or after washing to remove spicy taste. delete delete The method according to claim 1,
The above-
(1) preparing a rice cake or rice flour to prepare a rice crude material;
(2) preparing a saccharide by adding 5 to 10 parts by weight of malt to 100 parts by weight of the crude rice bran material; And
(3) removing the solid matter from the saccharide to obtain a liquid material, and concentrating the liquid material to prepare rice quinquer; and 8. The method of claim 7,
Wherein the rice flour in step (1) is dry rice flour or wet rice flour. 9. The method of claim 8,
Adding the water and the bacterial? -Amylase to the rice flour after the step (1), and liquefying the rice flour. The method according to claim 1,
Wherein in step (e), the rice flour and paprika powder are mixed at a volume ratio of 100: 5 to 100: 20. The method according to claim 1,
Wherein the rice starch is mixed with the papuri powder in a heated state in step (e).

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