KR101844790B1

KR101844790B1 - Manufacturing method of nodule using fermented pine leaves

Info

Publication number: KR101844790B1
Application number: KR1020160011337A
Authority: KR
Inventors: 박유환; 백우현
Original assignee: 박유환
Priority date: 2016-01-29
Filing date: 2016-01-29
Publication date: 2018-05-18
Also published as: KR20170090677A

Abstract

The present invention relates to a method for neutralizing or eliminating components providing a bitter and bitter taste from refined pine leaves, which comprises mixing a pine pine component obtained by a fermentation process with cotton raw material components in an appropriate ratio, kneading the mixture, Which is excellent in elasticity.
The present invention relates to a method for producing a sole component-containing surface, which comprises a first step of preparing a raw material for pine needles to be cleaned, followed by drying and cutting to a particle size of 1 to 5 mm, A second step of obtaining a fermentation broth for pine needle fermentation, a third step of carrying out a fermentation and aging step by adding a fermentation broth obtained through a second step to a pine needle raw material obtained through the first step, The crude fermented product is filtered and washed, lyophilized and then ground to a particle size of 0.1 to 0.5 mm to obtain a fermented sohour powder. According to the fourth step and the noodle processing step, the fermented sole obtained in the fourth step And a fifth step of preparing a pine surface component-containing surface dough by mixing the components in a range of 1 to 10 wt% to prepare a pine surface component-containing surface after an aging process for 2 to 3 hours in a far-infrared ray irradiation atmosphere, The invention relates to a process for the preparation of the oil surface.

Description

TECHNICAL FIELD [0001] The present invention relates to a pine needle component-containing surface using a pine needle fermentation liquid,

More particularly, the present invention relates to a method of producing a pine needle-leaf containing pine needle component and cotton raw material which has undergone fermentation by means of a means for removing the bitter and bitter taste of purified pine needle, Is mixed with an appropriate ratio to be processed into a surface, and is a technical field related to the production method thereof.

Pine needles are the leaves that grow from pine trees. Our ancestors have taken pine needles and used them for a variety of food uses. For example, pine needles can be used to lay dried pine leaves under the rice cake or to make pine needles when making chuseok. It has been steamed with steamed rice paddies, and has been eaten while enjoying a soft sole. Recently, it has been developed as an indoor air cleaner or a sole drink so as to enjoy the pine scent of pine leaves.

Pine needles contain vitamins A, C, K, chlorophyll, potassium, iron, acetylcholine, amino acids, tannins (or tannins) It makes it easy to make the five-pound meat, and it is used as a grain substitute. "

In other medical books, the pine needles are not much affected by the constitution, they can be easily eaten by anyone, and they are reported to have excellent gangjeong effect as well as treatment and prevention of various diseases. The pine needles contain all 8 kinds of essential amino acids It is an excellent protein source that lowers the cholesterol level in the body and expands the peripheral nerve to increase the secretion of hormones. It plays a role in reminding the tissues of the body, so it is also effective in hypertension and myocardial infarction. In pine needles, glycokinin And also helps to diabetes, vitamin C and iron rich in anemia is good for the prevention and treatment of cold is reported.

As a technology to utilize the characteristics of pine trees in the past, Korean Patent Publication No. 0050729 (KOKAI) has proposed a process for producing processed foods for cereals by using pine bark to enhance preservability and health function. Pine bark powder is added to produce cereal processed food, thereby reducing the microbial contamination degree, preventing rancidity, improving preservability, and applying the present invention to have useful functions such as antioxidant activity.

Korean Patent Laid-Open No. 200932229 discloses a functional surface for the elderly and a method of manufacturing the same, which comprises 65 to 85% by weight of wheat flour, 0.5 to 2% by weight of refined salt, 0.5 to 2% by weight of hemp powder, 1 to 5% by weight of milk powder, 10 to 30% by weight of water, or a functional surface for the elderly characterized by containing 60 to 80% by weight of wheat flour, 0.5 to 2% by weight of refined salt, 0.5 to 2% As a functional surface for the elderly, comprising 1 to 5% by weight of the skimmed milk powder, 1 to 5% by weight of chlorella, 1 to 3% by weight of chlorella, 0.5 to 2% by weight of the herbarium concentrate, 2 to 4% A technique is disclosed.

Further, as a technique for solving the problem of strong bitter taste contained in components of pine trees and pine needles in the prior art, Japanese Patent Application Laid-open No. 63-21,060 discloses a method using a hydrophilic organic solvent such as water or ethanol, Japanese Patent Application Laid-Open No. Hei 1-238,532 discloses a method using an alkaline aqueous solution, Japanese Patent Application Laid-Open No. 62-172,096 discloses a method of using a supercritical liquid of carbon dioxide or the like, Is added to reduce the bitter taste is used in reality.

However, when the pine needle is boiled or steamed at a high temperature to improve the bitter taste, or when a process of extracting with an organic solvent is applied, the active ingredient of the sole extract is deteriorated, deteriorated and the loss of nutritional components Or damage it.

The present invention relates to a method for neutralizing or eliminating components providing a bitter and bitter taste from refined pine leaves, which comprises mixing a pine pine component obtained by a fermentation process with cotton raw material components in an appropriate ratio, kneading the mixture, Which is excellent in elasticity and has a soft component such as noodles, noodles, noodles, and so on.

The inventors of the present invention have attempted to utilize vegetable seeds collected from sycamore leaves and petals in a fermentation process as means for neutralizing or eliminating components showing bitter taste and bitter taste from pine needles, In order to find a difference of 0.1% contained in a kind of storage device called DNA (deoxyribonucleic acid), the inventors of the present invention found that saponins, alkaloids, flavonoids, The efficacy has been reported for hypertension, prevention of arteriosclerosis, improvement of kidney disease, diuretic action, swelling elimination, pain relief, inflammation treatment, stress relieving, relieving stress and headache relief. Therefore, fermentation solution obtained from fermentation seeds And to neutralize or eliminate bitter and bitter taste.

The present invention also provides a method for manufacturing a sour ingredient-containing surface using a pine needle collected from a pine tree, comprising the steps of: preparing a pine needle by washing the pine needle, drying it, and cutting the pine needle into a particle size of 1 to 5 mm; A second step of obtaining a fermentation broth for pine needle leaf fermentation with a pH of 4.5-5.0 and a fermentation solution aging step by adding a fermentation broth obtained from the second step to the pine needle raw material obtained through the first step, A fourth step of filtering the fermented yeast having passed through the third step, filtering and washing the same, lyophilizing and pulverizing the fermented soy flour to a particle size of 0.01-0.5 mm, , The fermented sole component obtained in the fourth step is mixed in the range of 1 to 10 wt% to the general cotton flour raw materials such as wheat flour or rice flour to obtain a cotton kneaded product, And a fifth step of obtaining a sour ingredient-containing surface by a general surface preparation process after aging in a temperature range of 30 to 60 minutes, and confirming that the pine needles-containing surface desired by the present inventor can be obtained Lt; / RTI >

In the above step 5, food processing raw materials used for obtaining a chewy noodle and an auxiliary raw material for enhancing the functionality of the cotton can be used. For example, protein and calcium are abundant, Supplementary ingredients may include skimmed milk powder and may be added to the extruded concentrate or ginseng extract for the purpose of promoting digestion and enhancing vitality. When it is desired to show the surface yellow by means of imparting hue to the face, If you want a small amount of red color, you can add carrot juice to complement vitamin A supplement.

Other nutritional functional materials to enhance the powdered green tea, Sunshine, raw beans, black sesame, black beans, kelp, pine leaves, vitamin E, wormwood, tomato juice, V8 vegetable juice, apple juice, fruit vegetable salad juice, vegetable juice Hibiscus, bamboo leaves, chlorella, bamboo leaves, bamboo leaves, bamboo leaves, bamboo leaves, bergamot juice, fruit juice, cornstarch juice, garlic, red ginseng, Spirulina, leek, roundworm, persimmon leaves, mulberry leaves, sorghum, brown rice, barley, rooibos, boys, and cutters.

Other embodiments in which the technical idea of the present application is specifically applied are illustrated and described in the following description of the specific contents for carrying out the invention.

The pine needle-containing surface of the present invention provides a pine needle-containing raw material surface which can be produced in various forms such as noodles, spaghetti, cold noodles, ram noodles, etc. from ordinary noodles with a chewy texture and a chewy, .

The pine needle-containing surface provided in the present invention can be applied to the manufacturing and experimental stage of a patent application to which the effective ingredients such as vitamins A, C, K, chlorophyll, potassium, iron, acetylcholine, In the short-term experiment and preparatory stage, there was no way to confirm, but the active ingredient of the pine needle component and the soft sole flavor helped to be eaten as a delicious food, and the functional effect of the pine needle and the functional effect of the skein leaf and flower were added to the human body And can provide useful effects.

Figure 1: Manufacturing process diagram for obtaining the sole component containing surface of the present invention

Before describing the embodiments of the invention for implementing the technical idea of the present application, terms and words used in the specification or claims of the present application should not be construed as limited to ordinary or dictionary terms, The scope of protection of the present invention should be construed in accordance with the technical idea of the present invention and the examples described in this specification are only the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention , It is to be understood that various equivalents and modifications may be substituted for those at the time of the present application.

In addition, the embodiments described below describe the best modes that have been found through numerous trial errors, and the ranges indicating the upper and lower limits of the numerical values are intended to achieve the purpose desired by the inventor when the upper and lower limits of the numerical values are exceeded It is necessary to recognize that it is a predetermined value.

Hereinafter, an embodiment in which the technical idea of the present invention is implemented will be described with reference to manufacturing examples. The present inventors have found that the cirrus leaves and flowers contain a lot of effective components such as saponin, alkaloid, flavonoid, ascorbic acid, The inventors of the present invention confirmed that the leaves and petals of the leaves and petals of the present invention are effective against hypertension, arteriosclerosis prevention, renal disease improvement, diuretic action, swelling elimination, pain relief, inflammation treatment, stress relief, The fermented broth was prepared by fermenting the fermented broth and fermenting the pine needle in the fermentation broth to remove the bitter taste.

Production Example (1) for obtaining a plant seedling from a natural plant material [

In order to obtain seeds from the seedlings and petals which contain various functional ingredients useful for human body, the seedlings are mixed with each other in a half time to obtain the seeds of the sperm buds and leaves when the seeds are to be blossomed in early July, The juice is squeezed out and the juice is squeezed on top of the medium in which the flour and sugar are mixed at a ratio of 5: 5. The mixture is aged in a constant temperature bath at 25 to 30 ° C for 10 to 15 days, When the seedlings were placed, the seedlings were transferred to the upper part of the cotton or hemp cloth, and the seedlings were transferred to the white fungus state.

Example 2 (Preparation of fermentation broth of Saccharomyces cerevisiae) used as raw material of pine needle fermentation broth

2.5 kg of molasses (powder), 0.5 kg of rice (powder) and 5.0 kg of sugar were put into 10 L of rice dumpling, and 2 g of the seedling-harvested vegetable seeds obtained in Preparation Example (1) The fermented broth was fermented for about 76 ~ 96 hours in a constant temperature chamber maintained at pH 4.5 ~ 5.0 by aging.

Preparation Example 3 of Fermented Pine Needle (3)

The pine leaves collected from natural pine trees around the Tongdo Temple in Kyungnam Province were selected, cleaned with clean water, put to sleep overnight, pine pine leaves were finely cut into 1 to 3 mm size to prepare pine needle material, ), Fermented pine needles having a pH of 3.8 ± 0.2 can be obtained by carrying out a fermentation and aging process at about 30 ± 2 ° C for about 2 weeks.

Production Example (4) of pine needle-containing surface [

The pine needle-leaf fermented product obtained in the above-mentioned Production Example (3) was sent to the top of the filtrate and washed while being sprinkled with purified water. After about 3 hours, the washed pine needle fermented product was placed in a freezer maintained at -25 ± 2 ° C overnight 5.0 wt.%, 7.5 wt.%, 2.5 wt.%, 2.5 wt.%, 3.0 wt.%) In the wheat flour was obtained by freeze- And 10.0% by weight to obtain a cotton kneaded product. The kneaded cotton kneaded product was aged in a far-infrared irradiation atmosphere for 30 to 60 minutes and then subjected to a nesting process using a conventional noodle production apparatus. As a result, The process for aging in an atmosphere is controlled in the condition of an internal temperature of 25 ± 2 ° C in the fermentation furnace of far infrared irradiation atmosphere used in the applicant's No. 10-2015-162770 and stored for 30 to 60 minutes and aged, The pre-heating temperature was adjusted to 110 ° C, the rotating speed of the sifter was set to 50 rpm, and the surface of pine needles was obtained using a sifter having a nozzle hole of 1.3 mm to draw out the surface. The mixing ratio of sample 1 was wheat flour 95.9 + fermented pine leaf powder 2.5 + refined salt 1.6 total 100% by weight. The mixing ratio of sample 2 was 93.4 + fermented pine needle powder 5.0 + refined salt 1.6 100% by weight in total, and the mixing ratio of sample 3 was wheat flour 90.9 + fermented pine needle powder 7.5 + 100% by weight of purified tablets 1.6 and 100% by weight of sample 4 were applied so that the total content of wheat flour 88.4 + fermented pine needle powder 10.0 + purified tablets 1.6 was 100% by weight.

In order to confirm the preference of the application technique, the inventors of the present invention made a comparison group of raw noodles (0% pine leaf ingredients) containing no fermented pine leaf powder and examined their quality characteristics. The results are shown in Table 1, Table 2 shows the results of the average sensory evaluation of Gyeongsang National University students who were selected as panels when evaluating sample products when the existing noodle products were 3 points.

Item Sol 2.5% Sol 5.0% Sol 7.5% Sole 10% Gypsum (0%) Cooking density (g / cm3) 1.31 1.32 1.31 1.30 1.33 Density after cooking (g / cm3) 1.15 1.16 1.16 1.17 1.13 PH of broth 5.5 5.5 5.5 5.5 5.5
Before cooking
Ruggedness 15194 15196 15212 15210 10952 Coherence 54 55 56 55 37 Resilience 52 54 55 54 36
After cooking
Ruggedness 4872 4983 5014 4995 4432 Coherence 58 61 62 63 72 Resilience 56 58 57 56 70

[Hardness: g / cm < 2 >, Cohesiveness:%, Springiness:

Item Sample 1
(2.5% brush) Sample 2
(Sol 5.0%) Sample 3
(7.5% brush) Sample 4
(Sole 10%) Comparative Example
(Raw cotton) Exterior 3.6 3.6 3.7 3.8 3.0 color 3.7 3.9 3.9 4.0 3.0 flavor 3.6 3.8 3.8 3.7 3.0 Scent 3.9 4.0 4.0 4.0 3.0 Texture 3.5 3.9 3.7 3.6 3.0 Likelihood 3.6 3.8 3.7 3.6 3.0

As a result of the sensory evaluation, it was confirmed that the preference of the cotton prototype added with the fermented pine leaf powder was higher than that of the ordinary noodle in the sensory test results. In the appearance, color and aroma fields, , But the addition of 10.0% by weight of sorbate showed a tendency to decrease the taste, texture and palatability of the sample. Therefore, it was found that the preference of the sample product in which the fermented soybean powder was 5 ~ 7.5% by weight was the highest.

The inventors of the present invention have also found that, as means for enhancing the taste and functionality of a sole component-containing surface, it is possible to provide a green tea, a sun meal, Salad juice, sprout vegetable juice, bokbunja juice, acupuncture juice, corn syrup, garlic, red ginseng, sulmi, tofu, oats, oyster mushroom, fiber mushroom, aloe vera, aloe vera, lemon juice, licorice, squalane, corn beard, garcinia cambogia, hibiscus , The ingredients selected from bamboo leaves, chlorella, spirulina, leek, roundworm, persimmon leaves, mulberry leaf, sorghum, brown rice, barley, rooibos, boys and cutter are mixed in the range of 0.5 to 5.0 wt% And to confirm the preference of the case.

As a practical application example, the sample 5 product was prepared at a blending ratio of the above Sample 3 in a blending ratio of 90.9 + wheat flour 90.9 + fermented pine needle powder 5.0 + 2.5 + green tea 2.5 + refined salt 1.6 100% by weight, and wheat flour 90.9 + fermented pine needles Powder 5.0 + oyster mug 2.5 + refined salt 1.6 total 100% by weight, the sample 6 was made into a product, and the quality characteristics of the sample 6 were not significantly different from those of Table 1. The sensory evaluation results of the samples 5 and 6 Are shown in Table 3.

Item Sample 5 Sample 6 Exterior 4.1 4.0 color 4.3 4.3 flavor 4.2 4.3 Scent 4.3 4.4 Texture 4.2 4.3 Likelihood 4.3 4.4

In the sensory evaluation result shown in Table 3, the fermented pine needle powder and the raw material for the fermented pine leaves were mixed together and stored in a far-infrared irradiation atmosphere-aging furnace at an internal temperature of 25 ± 2 ° C for 60 minutes and aged. As a result of the sensory evaluation test of the product obtained by using the sifter of 1.3 mm hole of the nozzle for drawing the face at the rotation speed of 50 rpm of the sifting machine, high preference securing 4.0 or more in all the items was confirmed, It is a completed invention to confirm that it can be done.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It will be understood that the invention may be practiced or embodied without departing from the spirit and scope of the invention.

FIG. 1 shows a manufacturing process diagram for obtaining a sole component-containing surface to which the technical idea of the present application is applied.

Claims

A method of manufacturing a sole surface to obtain a sole-containing surface by using a sole powder subjected to a fermentation process for neutralizing or eliminating the bitter and bitter taste of pine needles collected from pine trees,
A first step of preparing a pine needle raw material by selectively washing the pine needles, drying them, and cutting them into particle sizes of 1 to 5 mm;
A second step of obtaining a fermentation broth for pine needle cultivation in a pH range of 4.5 to 5.0 using a spermatogenic vegetable strain;
The fermentation broth obtained through the second step process is added to the pine needle raw material obtained through the first step and the fermentation and aging process is performed in the range of 30 ± 2 ° C for 2 weeks to obtain a fermented broth having a pH of 3.8 ± 0.2 Step 3;
The fermented broth obtained through the third step is filtered and washed, lyophilized in a freezer maintained at -25 ± 2 ° C for 12 hours, pulverized, and sieved to a size of 0.1-0.3 mm to obtain a sol-gel powder Step 4
According to the noodle working process, the sole component obtained in the fourth step is mixed in a range of 1 to 10 wt% to the general cotton material to obtain a kneaded kneaded sole component-containing kneaded product, and the cotton kneaded product is subjected to a far- A fifth step of preparing a sole component-containing surface by using
Wherein the step of forming the sore-containing surface comprises the step of forming the sore-containing surface.

The method according to claim 1,
As a means for enhancing the functionality of the noodle in the fifth step, it is possible to use a powdered green tea, a wire, Hibiscus, bamboo leaves, garlic, camphor, hibiscus, lemon juice, bergamot juice, fruit juice, fruit juice, cornstarch juice, garlic, red ginseng, slime, tofu, oats, oyster mushroom, Wherein the composition is selected from the group consisting of chlorella, spirulina, leek, roundwort, persimmon leaf, mulberry leaf, sorghum, brown rice, barley, rooibos, Way.

In a sole component-containing surface using a sour powder obtained by fermentation to neutralize or eliminate the bitter and bitter taste of pine leaves collected from pine trees,
The pine needle leaves are cleaned, washed, dried and cut into 1 ~ 5 mm size.
A fermented broth for pine needle cultivation is obtained at pH 4.5 ~
The fermented broth for pine needle fermentation was poured into a pine needle pellet and fermented and aged at a temperature of 30 ± 2 ° C for 2 weeks to obtain a fermented broth having a pH of 3.8 ± 0.2. The fermented broth was filtered and washed, Freeze-dried in a freezer maintaining the temperature of 10-50 ° C for 12 hours and then pulverized to obtain a fermented sole powder having a particle size of 0.1-0.3 mm so that the fermented sole ingredient is mixed in a range of 1 to 10 wt% Wherein the cotton kneading product is obtained and the kneaded cotton product is provided as a sole component-containing surface using a cotton-making device after the aging process in a far-infrared irradiation atmosphere.

The method of claim 3,
Wherein the pine pine component-containing surface is applied in the form of a surface selected from the group consisting of noodles, jelly, spaghetti, cold noodles, and ram noodles.