KR101854426B1 - Sesame Leaf Fermenting Seed, Sesame Leaf Fermented Syrup Prepared from the Seed and Food and Beverage Comprising the Syrup, and Preparation Method for Them - Google Patents

Abstract

The present invention relates to sesame leaf fermentation seeds, to a sesame leaf concentrate manufactured from the same, to food and beverages such as bread, cake, and drinks including the sesame leaf concentrate, and to a manufacturing method thereof. To be more specific, the sesame leaf fermentation seeds are manufactured by adding 50 parts by weight of water or fruit juice to a mixture which is composed of 40-50 parts by weight of raisin, sesame leaf substances (40-50 parts by weight of sesame leaf juice or cut pieces of live sesame leaf, or 4-5 parts by weight of sesame leaf powder, and 35-45 parts by weight of water), 2-5 parts by weight of honey, and 2-5 parts by weight of rice powder, evenly mixing the mixture, fermenting the mixture at room temperature for 5-9 days, filtering the mixture, and then adding 5-20 wt% to the filtered solution in order to stop fermentation. Therefore, the sesame leaf fermentation seeds, the sesame leaf concentrate manufactured from the same, the food and beverages including the sesame leaf concentrate, and the manufacturing method thereof can provide sesame leaf bread or cake which contains a relatively large quantity of sesame leaves but avoids influence of the sesame leaf on the texture thereof.

Description

FIELD OF THE INVENTION The present invention relates to a sesame leaf fermentation seed, a sesame leaf fermentation seed, a sesame leaf fermentation seed, a sesame leaf fermentation seed, a sesame leaf fermentation seed, a sesame leaf fermentation seed, a sesame leaf fermentation seed, }

The present invention relates to a sesame leaf fermentation seed, a sesame leaf fermentation blue prepared from the same, and a food and beverage such as a bread, a cake, a beverage containing a sesame leaf fermentation blue, and a process for producing the same.

Perilla is a perennial herbaceous plant of Lamiaceae, and its origin is the eastern Asian highlands including the Korean peninsula. Perilla leaves can be eaten as a side dish such as herbs, pickles, sesame leaf kimchi, etc., and used as spices in mustard or tang.

In the past, perilla seedlings have been cultivated mainly for the purpose of harvesting seedlings. Recently, a variety of leafy perilla seedlings have been developed and are being produced throughout the year due to an increase in consumption of meat, a development of a food culture,

Perilla aldehyde, limonene, peryletone and phytol, which have a unique aroma and flavor of sesame leaf, have a bactericidal effect and eliminate foodborne bacteria such as pathogenic Escherichia coli. It is known that it has the effect of lowering saturated fatty acids and cholesterol.

ETA, chlorophyll, beta carotene (vitamin A), anthocyanin, caffeic acid, etc. of sesame leaves help to prevent cancer, and phytol acts to destroy cancer cells. In addition, rosemarinic acid and GABA (γ-amino butyric acid) are contained in sesame leaf, and they have antimicrobial, anti-inflammatory, antiallergic and antioxidant functions, It improves memory and learning ability and helps prevent dementia.

In addition, sesame leaf is twice as rich as iron, calcium, and potassium minerals and vitamins than spinach.

However, sesame leaf contains many useful ingredients like this, but it is used only as a side dish or wrapping such as herbs side dish, pickles, sesame leaf kimchi, and the like. This is considered to be one of the major reasons that the leaves as "organisms" are easily altered, making distribution and storage difficult.

Therefore, if the sesame leaves are properly processed to facilitate storage and distribution and can be utilized as food and beverage materials, it will be possible to contribute to the health of the consumers by promoting the consumption of sesame leaves, and to increase the income of the farmers .

Japanese Patent Application Laid-Open No. 10-2012-0136774 discloses a "sesame leaf cake" in which sesame leaves and starch are mixed and sterilized and then rapidly frozen, but the production cost is high and the intake method is limited. Japanese Patent Application Laid-Open No. 10-2013-0044152 relates to a safflower makgeolli with a small amount of sesame leaf added during the manufacturing process, which is not only limited in consumption method and consumers but also has a small amount of intake.

Japanese Patent Laid-Open No. 10-2015-0142175 proposes a cookie using freeze-dried sesame leaf powder instead of wheat flour. However, since there is a limitation in the intake method and too much sesame leaf powder is used, there is a problem that the inherent physical properties and sensibility have.

Although various foods containing other sesame leaf extracts have been proposed, they are not only expensive to extract, but also have limitations in that they use only certain components among various active ingredients of sesame leaf.

Published patent 10-2012-0136774 Patent Document 10-2013-0044152 Patent Document 10-2015-0142175

It is an object of the present invention to provide a sesame leaf bread or cake which contains a considerable amount of sesame leaves, but has no effect on the texture.

Another object of the present invention is to provide a sesame leaf fermentation filter which can be easily added when making the sesame leaf bread or cake, beverage or ice cream.

It is another object of the present invention to provide a perilla leaf fermentation seed to be added to make the perilla leaf fermentation filter.

According to an aspect of the present invention,

40 to 50 parts by weight of raisins, 40 to 50 parts by weight of sesame leaf ingredient (40 to 50 parts by weight of sesame leaf juice or raw sesame leaf slices or 4 to 5 parts by weight of sesame leaf powder and 35 to 45 parts by weight of water), 2 to 5 parts by weight of honey, 5 parts by weight of water or fruit juice is added to 50 parts by weight of water, the mixture is mixed well, and the resulting mixture is fermented at room temperature for 5 to 9 days, filtered, and 5 to 20% by weight of salt is added to the filtrate to stop fermentation. The present invention relates to a method for producing a bread or a cake containing a sesame leaf fermentation blue and a sesame leaf fermentation blue prepared from a fermented yeast.

As described above, according to the present invention, the sesame leaf is sufficiently fermented to be added to bread or cake, so that it has little influence on the texture, and the inherent fragrance is appropriately diluted, thereby lowering saturated fatty acid and cholesterol and having antimicrobial, antiinflammatory, antiallergic and anticancer effects It is possible to provide breads and cakes that contain sesame leaves and have a unique flavor and color.

Also, by providing the perilla leaf fermentation seed and the perilla leaf fermentation filter according to the present invention, it is possible to make the perilla leaf or cake in a large amount or easily at home.

In addition, by adding the perilla leaf fermentation broth according to the present invention to various foods and beverages, the effective ingredient of the sesame leaf can be easily ingested.

1 is a photograph showing a state in which a perilla leaf fermentation seed according to the present invention is sufficiently fermented.
FIGS. 2A and 2B are photographs showing the fermentation broth of the perilla leaf fermenter of Example of the present invention before fermentation and after fermentation, respectively.
Figs. 3a and 3b are photographs of dough and baked bread for sesame bread according to an embodiment of the present invention, respectively.
Figs. 4A to 4C are photographs showing a dough, a dough mold, and a baked castella for a sesame leaf cake according to an embodiment of the present invention, respectively.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings and embodiments. However, the drawings and the embodiments are only illustrative of the contents and scope of the technical idea of the present invention, and the technical scope of the present invention is not limited or changed. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the technical idea of the present invention based on these examples.

As described above, the present invention relates to a sesame leaf fermentation seed, a sesame leaf fermentation blue produced from the same, and a process for producing a bread or cake containing the sesame leaf fermentation blue.

The safflower fermentation seed is an inoculation source for fermentation, and contains 40 to 50 parts by weight of raisins, 40 to 50 parts by weight of a sesame leaf ingredient (sesame leaf extract or fresh sesame leaf slice, or 4 to 5 parts by weight of sesame leaf powder or dried sesame leaf) And 35 to 45 parts by weight of water), 2 to 5 parts by weight of honey, and 2 to 5 parts by weight of rice flour were mixed with 50 parts by weight of water or fruit juice, and the resulting mixture was uniformly mixed and fermented at room temperature for 5 to 9 days, 5 to 20% by weight of salt is added to the solution to stop fermentation. As a result of the experiment conducted by the inventors in advance, the moisture content of the green leaf was about 80 to 90%. Therefore, in the present invention, the 'perilla leaf component' is 40 to 50 parts by weight on the basis of fresh leaf, and on a dry matter basis, 4 to 5 parts by weight of perilla leaf powder or dried perilla leaf is mixed with 35 to 45 parts by weight of water, Wealth.

As a matter of course, instead of raisins, you can use a grapefruit, which in this case controls the amount of water or fruit juice added in response to the moisture content. On the other hand, the water or fruit juice may be a mixture of water and fruit juice.

The raw sesame leaves or dried sesame leaves should be 1 ~ 3 mm in size.

Raisin, sesame leaf ingredient, honey, rice flour and water or fruit juice are mixed and crushed to form a porridge, which is sealed in a suitable container and fermented at room temperature of 25 ± 10 ° C for 5 to 9 days. As is well known in the art, fermentation temperatures and fermentation durations are correlated so that an appropriate combination can be selected. If the fermentation period is short at low temperature, the fermentation is not sufficient. If the fermentation period is long at high temperature, fermentation may occur and vinegar may occur. During the fermentation process, various components are converted into functional materials by the fermenting microorganisms, while alcohol is produced and the active ingredient of the leaf leaves is extracted.

After sufficient fermentation (a photograph showing the state of the perilla leaf fermentation seeds in this state is shown in Fig. 1), a fermentation liquid is filtered by a fine sieve such as hemp or gauze, and the fermentation is stopped by adding 5 to 20 wt% of salt thereto. The addition of salt stops the fermentation of the fermentation microorganisms present in the fermentation broth, so the fermentation does not proceed any further. In this state, about 30 days when refrigerated, can be stored without deterioration for about a year when frozen.

The fermented seeds of fermented sesame leaves, which have been discontinued in this way, are diluted and added during the preparation of the perilla leaf fermentation hull described later. At this time, the fermenting microorganisms which have been stopped while the salt is diluted are started to be fermented.

The safflower fermentation plant according to the present invention is characterized in that it comprises 25 to 50 parts by weight of sugar, fructose, liquid sugar or oligosaccharide, 25 to 50 parts by weight of water, 1 to 2 parts by weight of honey and a sesame leaf ingredient (sesame leaf extract, Or 10 to 15 parts by weight of rice flour is added to and mixed with 2 to 10 parts by weight of the sesame leaf fermentation seeds described above and mixed at room temperature for 12 ~ 36 hours fermentation. After completion of the fermentation, it is also preferable to add 5 to 20% by weight of salt to prevent fermentation of the fermenting microorganism and stop the fermentation, thereby preventing further fermentation by heating or refrigeration / freeze storage. The sesame leaf fermentation broth which has stopped fermenting with the addition of salt may be added to the bread or cake to be fermented later, as described later. Seaweed fermentation broth which prevents fermentation by heating etc. can be added when making beverages or ice cream which does not require fermentation at a later time.

The raw sesame leaves or dried sesame leaves should be 1 ~ 3 mm in size.

(A photograph of this state is shown in Fig. 2A) is put into a suitable container and sealed, and the mixture is sealed at room temperature of 25 占 0 占 폚 to 12 占 폚 Ferment for ~ 36 hours. The fermented seedlings that have been discontinued from fermentation are fermented by the initiation and growth of fermenting microorganisms that have been suspended with the addition of salt. Since there are enough fermenting microorganisms already in the sesame leaf fermentation seeds, sufficient fermentation takes place even if the fermentation time is relatively short. The effects of fermentation and the like are the same as described above. A photograph of a perilla leaf fermentation state fermented for 24 hours is shown in Fig. 2B. It can be seen that the fermentation progressed enough to cause bubbles to occur.

When the fermentation is completed, 5 to 20% by weight of salt may be added and sufficiently mixed to stop the fermentation. The thus-prepared leaf-leaf fermentation broth can be conveniently used for a long period of time as long as the leaf-like fermentation seeds described above.

In case of using sesame leaves with intermittent condition, the section becomes very soft due to fermentation and the tissue is disintegrated by mixing or kneading in the production of bread or cake described later. Therefore, the final product does not adversely affect the texture of the bread or cake.

However, it is preferable to add 1 to 20 parts by weight of the sesame leaf fermentation broth according to the present invention to the bread or cake material mixture, and then to agitate or ferment the mixed dough for 15 to 90 minutes at room temperature It is possible to prepare a bread or cake containing the sesame leaf ingredients, including the step. Addition of less than 1 part by weight of sesame leaf fermentation is less effective and fermentation is not good, and when added in an amount exceeding 20 parts by weight, the stickiness of the dough becomes too small and the texture of the bread made is not good.

More specifically, it is preferable that 25 to 35 parts by weight of water or milk, 20 to 25 parts by weight of wheat flour, 20 to 25 parts by weight of egg, 15 to 25 parts by weight of sugar, 1 to 25 parts by weight of fat and 1 to 20 parts by weight of sesame leaf fermentation broth You can make sesame leaf bread with raw materials. 0.05 to 3 parts of fresh yeast or 0.05 to 3 parts of baking powder may be added to further promote swelling in the manufacture of bread or cakes.

[Example]

In the following, the unit is kg, and the unit display is omitted.

<Preparation of sesame leaf bread>

Egg 0.8, sugar 5, sesame leaf fermentation 1.3, and water 4 were mixed and stirred to prepare a first batter. Here, 4 milk and 55 wheat flour were added and kneaded again. 0.5 was added to the mixture, followed by a third kneading.

The third batter was fermented and aged for 60 minutes at a temperature of about 35 캜.

The fermented kneaded product was cut to a certain size, and then fermented for 60 minutes at the same temperature. Then, the fermented bread was sown for 60 minutes in a 170 ~ 180 ° C oven. Figs. 3a and 3b are photographs of the fermented third batter and baked leaves of sesame leaf, respectively.

<Preparation of sesame leaf castera>

Egg yolk 1.5, sugar 5, and water 4 were mixed and stirred at a high speed while maintaining the temperature at 30 to 40 ° C to prepare a primary batter. The flour 55 was added thereto, and the mixture was kneaded in the second place. Then, milk 4, butter 2.5, and sesame leaf fermentation solution 1.3 were added, and the mixture was kneaded in a third mill.

The third batch of the kneaded product was weighed / fermented at a room temperature of about 25 ° C for 15 to 60 minutes with a constant weight. Then, the mixture was sieved for 80 minutes in a 150 ~ 160 ° C oven to obtain a sesame leaf cake. Figs. 4A to 4C show photographs of the fermented third batter, the third batter, the baked bread, and the cut leaves of the perilla leaf, respectively.

Claims (10)

delete delete (A) 40 to 50 parts by weight of raisins, 40 to 50 parts by weight of sesame leaf juice or sesame leaf slices or 4 to 5 parts by weight of sesame leaf powder or dried sesame leaves, 35 to 45 parts by weight of water, 2 to 5 parts by weight of honey, And 2 to 5 parts by weight of rice flour was added with 50 parts by weight of water or fruit juice. The resulting mixture was uniformly mixed, fermented at room temperature for 5 to 9 days, filtered, and 5 to 20% by weight of salt was added to the filtrate to stop fermentation. 2 to 10 parts by weight of a sesame leaf fermentation seed,
(B) 25 to 50 parts by weight of sugar, fructose, liquid sugar or oligosaccharide, 25 to 50 parts by weight of water, 1 to 2 parts by weight of honey, 10 to 15 parts by weight of rice flour,
(C) 30 to 50 parts by weight of sesame leaf juice or safflower section or 5 to 10 parts by weight of sesame leaf powder or dried sesame leaves, 25 to 50 parts by weight of water
And fermenting the mixture at room temperature for 12 to 36 hours.
The method of claim 3,
And 5 to 20% by weight of salt is added after fermentation to stop the fermentation.
Adding 1 to 20 parts by weight of a sesame leaf fermentation base according to claim 3 or 4 to the bread material mixture, and then mixing and aging the mixed batter.
25 to 35 parts by weight of water or milk, 20 to 25 parts by weight of wheat flour, 20 to 25 parts by weight of eggs, 15 to 25 parts by weight of sugar, 1 to 25 parts by weight of fat and 1 to 20 parts by weight of sesame leaf fermentation broth according to claim 3 or 4 Or a mixture thereof.
The method of claim 6,
0.05 to 3 parts of fresh yeast or 0.05 to 3 parts of baking powder.
Adding 1 to 20 parts by weight of sesame leaf fermentation base according to claim 3 or 4 to the cake material mixture, and mixing and aging the mixed dough.
25 to 35 parts by weight of water or milk, 20 to 25 parts by weight of wheat flour, 20 to 25 parts by weight of eggs, 15 to 25 parts by weight of sugar, 1 to 25 parts by weight of fat and 1 to 20 parts by weight of sesame leaf fermentation broth according to claim 3 or 4 Wherein the mixture is a mixture of at least two kinds of food products.
The method of claim 9,
0.05 to 3 parts of fresh yeast or 0.05 to 3 parts by weight of baking powder.

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