KR101870416B1

KR101870416B1 - Grain syrup using hizikia fusiformis and manufacturing method thereof

Info

Publication number: KR101870416B1
Application number: KR1020150162434A
Authority: KR
Inventors: 고미경
Original assignee: 고미경
Priority date: 2015-11-19
Filing date: 2015-11-19
Publication date: 2018-06-22
Also published as: KR20170058622A

Abstract

More particularly, the present invention relates to a method for preparing Togoshi and a method for preparing the same, and more particularly, to a method for preparing Togoshi and a method for preparing the same, And rice white rice, and a mixture of black beans and onion powder mixed in the mixture prepared in the mixing step, followed by shaking for a predetermined time at a predetermined temperature, A separation step of separating the mine from the mixture, and a heating step of heating the mine separated at the separation step at a predetermined temperature for a predetermined period of time to form a starch, thereby providing improved taste and nutrition, The present invention also relates to a method for producing the same.

Description

&Lt; Desc / Clms Page number 2 > Tartoxic acid and its preparation method {Grain syrup using hizikia fusiformis and manufacturing method thereof}

More particularly, the present invention relates to a method for preparing Togoshi and a method for preparing the same, and more particularly, to a method for preparing Togoshi and a method for preparing the same, Mixing the toppings with malt and white rice to form a top mixture, and mixing the specific amount of the black beans and the onion powder with the top mixture formed in the mixing step, and then stirring the mixture for a predetermined time at a predetermined temperature A separating step of separating the mulberry from the slurry mixture obtained in the step of kneading, and a heating step of heating the mulberry separated in the separation step to a predetermined temperature for a predetermined time to form a starch cake, thereby providing improved taste and nutrition The present invention also relates to a method for producing Togocheong, which is effectively removed from fish, .

As the economy develops and the level of living increases and interest in health increases, the use of natural sweeteners instead of sugars, which can replace high calorie sugars, is increasing. As an example of natural sugar sweeteners, Which is effective and easy to digest. Generally, the above-mentioned starch is prepared by using grains and malt. In recent years, a starch has been developed by mixing various materials such as pear, bellflower, and altitude as in the following patent documents.

(Patent Literature)

Registered Patent No. 10-0748263 (Registered on Mar. 08, 03.) "Jochong, candy and its manufacturing method using pear and bellflower"

Published Japanese Patent Application No. 10-2011-0046870 (published on May 05, 2011) "

However, in the case of preparing a crude phytonutrient prepared by using a conventional phytotoxic preparation method, there is a problem that the taste and nutrition of the phytopathogenic fungus can not be sufficiently provided, and the commerciality is deteriorated due to the fishy smell of the phytophagus. Therefore, it is an object of the present invention to provide a method for producing a topazoquinone which can provide the nutritional ingredient provided by the toppings, improve the taste and nutrition, and effectively remove the fishpot, which may be caused by the use of toppings, The need is increasing.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems of the prior art,

It is an object of the present invention to provide a method for producing Togoshi and a method for producing the same, which can provide various useful ingredients of Togi.

In addition, the present invention relates to a method for preparing a sweet potato starch which is prepared by boiling potatoes, aging the potatoes, preparing separately ground potatoes and ground flour, mixing aged tofu with malt to remove residues, The purpose of the method is to provide.

It is another object of the present invention to provide a method for preparing Togocheochin which can effectively remove fish smell caused by rice hulls, black beans and baked onion powder during the manufacturing process, and a process for producing the same.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to an embodiment of the present invention, a method for preparing Togokochung according to the present invention includes: a step of preparing a tofu and a flour; A mixing step of mixing the tofu and the flour prepared in the step of preparing the top with the malt and the cereal to produce a flour mixture; A step of kneading the solid mixture formed in the mixing step at a predetermined temperature for a predetermined period of time; A separating step of separating the peat from the slurry mixture obtained in the step of crushing; And a heating step of heating the meconium separated in the separation step at a predetermined temperature for a predetermined period of time to form a topcoat, wherein the topping step includes an immersion step in which the tops are washed and then immersed in rice cakes for a predetermined period of time .

According to another embodiment of the present invention, in the method for preparing Togostarch, the step of preparing the top safflower is carried out by heating the rice flour in water, heating it at 50 to 80 ° C for 20 to 28 hours And further comprising a separation step of separately preparing the tofu and the ground powder by separating the tofu powder and the powdery wastepaper and pulverizing the powdery wastes.

According to still another embodiment of the present invention, in the method for preparing Togodoshi according to the present invention, in the mixing step, the tofu is mixed with malt, the sludge is filtered, the tofu is mixed with the rice, And the mixed malt is poured into the rice mixed with the flour to form a flour mixture.

According to still another embodiment of the present invention, in the method for preparing Togodoshi according to the present invention, white rice is used for rice.

According to still another embodiment of the present invention, in the method for preparing Togodochi according to the present invention, the black beans and the baked onion powder are further mixed and mixed in the flour mixture in the flouring step.

According to still another embodiment of the present invention, in the method for preparing Togostarch, the black beans and the baked onion powder are each used in an amount of 5 to 20 parts by weight based on 100 parts by weight of the starting material.

According to still another embodiment of the present invention, in the method for preparing Tartorosaccharide according to the present invention, the topping mixture is stirred at 55 to 65 ° C for 22 to 26 hours.

According to still another embodiment of the present invention, in the method for preparing Togokochung according to the present invention, the separation step is characterized by inserting the kneaded mixture into a hydraulic machine and squeezing the mastic.

According to another embodiment of the present invention, in the method of manufacturing a topping composition according to the present invention, the soaked soil is dipped in rice soak for 20 to 40 minutes in the soaking step, and in the separation step, Heated to 100 to 150 ° C. for 4 to 10 minutes, and the separated peat is heated for 6 to 10 hours in the heating step.

According to still another embodiment of the present invention, the present invention is characterized in that Tartachoate according to the present invention is produced by the production method according to any one of claims 1 to 9.

According to the present invention, the following effects can be obtained by this embodiment.

The present invention has the effect of providing various useful ingredients of the present invention.

In addition, the present invention has the effect of preparing the toppings and toppings separately by aging them after boiling the toppings, mixing the aged tofu and the malt to remove the residues, and then mixing the toppings with improved taste and nutrition.

In addition, the present invention has the effect of effectively removing fish smell caused by rice hulls, black beans, and baked onion powders during the manufacturing process.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing Togoboxia according to an embodiment of the present invention; FIG.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and, if conflict with the meaning of the terms used herein, It follows the definition used in the specification. Further, the detailed description of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

FIG. 1 is a flow chart showing a method of manufacturing a Togochoshi according to an embodiment of the present invention.

The method for preparing Togostarch according to an embodiment of the present invention will now be described with reference to FIG. 1. The method for preparing Togostarch is as follows: a step (S1) of preparing a tofu and a flour; Mixing step (S2) of mixing the tofu and the flour prepared in the step (S1) with malt and grain to produce a mixture; A step (S3) of kneading the formed mixture formed in the mixing step (S2) for a predetermined time at a predetermined temperature; A separation step (S4) of separating the peat from the slurry mixture obtained in the shaking step (S3); And a heating step (S5) of heating the detritus separated in the separating step (S4) at a predetermined temperature for a predetermined period of time to form a topsoil.

The step (S1) is a step of preparing a tofu and a flour by processing the flour, and includes an immersion step, a separation step and the like.

The dipping step is a step of dipping the rice flour for a predetermined period of time, preferably 20 to 40 minutes after the rice flour is washed. In the immersion step, the fish meat is immersed in the rice gourd so as to remove the fishy fish from the fish meat.

The separating step is performed by mixing 0.1 to 0.2 kg of potatoes derived from rice flour into 1 liter of water, heating the potatoes at 100 to 150 ° C for 4 to 10 minutes, aging the potatoes in a rice cooker at a temperature of 50 to 80 ° C for 20 to 28 hours The mixture is then sieved to separate the tofu and tofu, and the tofu is crushed with a mixer to prepare the tofu powder and the tofu powder separately. In the above-mentioned step (S1), since the starch is boiled and aged, a lot of useful components are extracted from the tofu. It is known that the tops contain a large amount of inorganic salts such as calcium, iodine, iron and the like, and the polysaccharide as one component thereof has a blood pressure lowering effect, a blood cholesterol lowering effect, a tumor cell growth inhibiting effect and an anti-blood coagulation effect.

The mixing step S2 is a step of mixing the tofu and the flour prepared in the flour processing step S1 with the malt and the grain to produce a flour mixture. The malt prepared in the flour processing step S1 is mixed with malt The sludge is sifted through the sieve, and the flour prepared in the step (S1) is mixed with the rice, and the malt mixed with the bottoms is mixed with the rice flour to form a flour mixture. The rice is used in an amount of 0.4 to 0.6 kg per 1 kg of rice gruel, preferably white rice. In the mixing step (S2), after the tofu and malt are mixed, the residue is first filtered, and then the flour is mixed with the flour to prevent the oil component contained in the flour from being discharged in the process of filtering out the residue.

The shaking step S3 is a step in which the black beans and the baked onion powder are further mixed in the mixture of the flour formed in the mixing step S2 and then stirred for a predetermined time at a predetermined temperature. 5 to 20 parts by weight based on 100 parts by weight of the starting materials are used, and the top mixture is stirred at 55 to 65 ° C for 22 to 26 hours. In the shaking step S3, a certain amount of black beans and baked onion powders are used, thereby not only adding the taste and aroma of black beans and onions but also removing the fishy smell of the red beans.

The separating step (S4) is a step of separating the peat from the slurry mixture obtained in the slagging step (S3), and inserting the slurry mixture into a hydraulic machine and sieving the slurry. In the separating step (S4), since the peptizing material is separated from the slurry mixture using the hydraulic machine, the useful components contained in the slurry can be separated as much as possible.

The heating step (S5) is a step of forming the topsoil by heating the mangles separated in the separation step (S4) at a predetermined temperature for a predetermined time, and after the heating step (S5), the topsoil is produced . In the above manufacturing method, the toast is boiled, aged at a certain temperature for a certain period of time, mixed with the aged tofu and malt to remove the residue, and then mixed with the ground flour to provide improved taste and nutrition. In addition, before the tofu and toppings are formed, the tops are immersed in rice soak for a certain period of time, and a certain amount of black beans and baked onion powders are used to remove the fishy smell .

Another embodiment of the present invention is characterized in that atorvastatin is produced by the above-described method for producing Togodorax.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

&Lt; Example 1 >

1) After washing the tops, they were immersed in rice soak for 30 minutes, mixed with 0.2 kg of low-boiling bottoms in rice flour, and heated to 100 ° C for 10 minutes. Then, they were heated at 60 ° C for 24 hours It is aged in the same day, it is sieved, and the tofu and the tortoise are separated, and the tortoise is crushed by the mixer, and the tofu and the ground powder are separately prepared.

2) The malt was mixed with the tofu, sieved to remove sludge, the toppings were mixed with 0.1 kg of white rice, and the malt mixed with the sludge-filtered malt was poured into white rice mixed with rice flour to form a flour mixture .

3) 0.02 kg of black beans and 0.02 kg of baked onion powder were further added to the above-mentioned mixture, and the mixture was stirred at 60 ° C for 24 hours. Then, the mixture thus obtained was poured into a hydraulic machine and squeezed, Is heated to produce tonic.

&Lt; Example 2 >

After washing the roots in 1) of Example 1, the rice roots were immersed in rice cakes for 30 minutes, mixed with 0.2 kg of low-boiling roots in rice cakes, boiled for 10 minutes at 100 ° C, The crude wastewater was separated and the wastewater was pulverized with a mixer to prepare a tooth powder and a ground powder separately.

&Lt; Example 3 >

In the same manner as in Example 1 except that maltose and toppings were mixed in the tofu of Example 1 and the sludge was removed by sieving and then the mixture was poured into 0.1 kg of white rice, .

In 1) of Example 1, 0.2 kg of the tops washed in 1 liter of water was mixed and heated to 100 ° C and boiled for 10 minutes. Then, the mixture was aged for 24 hours in a thermocouple cooker at a temperature of 60 ° C. And the ground wormwood was crushed with a mixer to prepare starch and top powder separately.

&Lt; Example 5 >

Except that in the step 3) of Example 1, the top mixture was kneaded at a temperature of 60 ° C for 24 hours, and then the kneaded mixture was inserted into a hydraulic machine and squeezed to separate the pit and the crude pit was heated to prepare a crude Other conditions were the same as in Example 1 to prepare tonic.

&Lt; Comparative Example 1 &

1) Add 0.2 kg of rice flour to 1 liter of water, mix with malt, sieve with sieve, and pour into 0.1 kg of rice flour to form a flour mixture.

3) The top mixture is kneaded at 60 ° C for 24 hours, then the kneaded mixture is inserted into a hydraulic machine, and the kneaded product is squeezed to separate the crude product.

<Experimental Example 1> Measurement of inorganic (K, Fe) content

1) The crude jellies prepared in Examples 1, 2 and 3 and Comparative Example were concentrated by a rotary vacuum evaporator NN series (Eyela, Tokyo, Japan) and then lyophilized (FD SFDSM12, Samwon, Korea) And samples 1 to 4 were prepared.

2) Mineral content of samples 1 to 4 was measured using ICP-AES (Spectroflame-EOP, Spectro, German). K is expressed in% / dry weight, and in case of Fe, expressed in ppm / dry weight.

3) In the case of Sample 1, K was 4.3 (% / dry weight), and Fe was 52.1 (ppm / dry weight) K is 2.5 (% / dry weight), and Fe is 29.3 (ppm / dry weight) in the case of the sample 4 and 3.8 (% / dry weight) , And the inorganic contents are increased in the order of Samples 1, 3, 2 and 4 in that order. As a result, it can be seen that the content of the inorganic substance can be increased when the mixture is aged and the residue is removed after mixing.

<Experimental Example 2> Measurement of antioxidant capacity (DPPH)

1) To 5 g of each of Samples 1 to 4 of Experimental Example 1, 45 ml of 70% ethanol was added, and the mixture was extracted for 1 hour at 150 rpm in a constant temperature water bath at 30 캜 and then filtered through a filter paper to obtain an ethanol extract. 1.6 ml of a solution of 0.4 ml 1,1-diphenyl-2-picrylhydrazyl (DPPH) was added to 0.4 ml of the ethanol extract, and the solution was allowed to stand for 10 minutes, and the absorbance was measured at 525 nm. The elimination formula was calculated by the following method. Electron donating ability (%) = 100 - [(O.D. Of sample / O.D. of control)] 100

2) The electron donating ability of the sample 1 was 33%, the electron donating ability of the sample 2 was 25%, the electron donating ability of the sample 3 was 29%, the electron donating ability of the sample 4 was 15% It can be seen that antioxidant activity can be improved when mixed after removing the residue.

<Experimental Example 3> Sensory test

(1) Panel Selection - The sensory panel (panel) was 10 housewives aged 30 to 50 years who had received sensory evaluation explanations. The above description was carried out over 1 hour, and the concept of sensory evaluation was developed and the definition of sensory characteristics was developed.

(2) Samples 1, 2, 3, 4, 5, and 6 were prepared from the samples prepared in Examples 1, 2, 3, 4, and 5 and Comparative Examples, respectively. The samples were stored in a Milpee container and presented in a clear plastic container at room temperature (21 ° C). In order to eliminate the prejudice of the test, three digits extracted from the random number table are displayed. In order to minimize the order error, the sample presentation order is randomly arranged by Williams' latin square method.

(3) The likelihood of each sample was evaluated using the 5 - point item scale. The evaluation items were color, flavor, fishy smell, taste, texture, general preference using 5 point scaling method, 5 points relatively good, 1 point worse. The results are shown in Table 1 below.

color incense Fishy flavor Texture Overall preference Sample 1 4.3 4.7 4.6 4.6 4.3 4.5 Sample 2 3.9 4.1 3.9 3.8 3.9 3.9 Sample 3 4.2 4.6 4.7 4.3 4.1 4.3 Sample 4 4.2 4.2 3.9 4.6 4.2 4.4 Sample 5 4.4 3.8 3.8 4.1 4.3 4.0 Sample 6 3.7 3.1 2.9 3.5 3.8 3.4

As shown in Table 1, it can be seen that the sample 6, which was simply grounded, had significantly reduced flavor, fishy smell, and taste. Sample 2 showed no color change, (Fish rice, black beans, roasted onion powder) are not used for samples 4 and 5, and fragrance and fishy smell are less than those of sample 1.

Through the above Experimental Examples 1 to 3, it can be seen that the toast is boiled, and the aged and aged tofu and malt are mixed to remove the residue, and then the ground flour is mixed to provide improved taste and nutrition. Black beans and roasted onion powder can be used to add flavor and aroma of black beans and onions, as well as to remove the smell of fish.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims

A step of processing the tops and preparing the tops and tops of the tops; A mixing step of mixing the tofu and the flour prepared in the step of preparing the tops with malt and rice to produce a flour mixture; A step of kneading the solid mixture formed in the mixing step at a predetermined temperature for a predetermined period of time; A separating step of separating the peat from the slurry mixture obtained in the step of crushing; And a heating step of heating the meconium separated in the separation step at a predetermined temperature for a predetermined period of time to form topsozyme,
The step of processing the top is performed by immersing the rice flour in a rice flour for 20 to 40 minutes after washing the rice flour and 0.1 to 0.2 kg of rice flour prepared from the rice flour per liter of water after the immersion step and heating to 100 to 150 ° C Aging at 50 to 80 ° C for 20 to 28 hours, separating the tofu and the beef tongue with a sieve, and pulverizing the beef tongue to separate the tofu and the tofu separately,
In the mixing step, the tofu is mixed with malt to filter off the residue, the toppings are mixed with the rice, the malt mixed with the bottoms are mixed with the toppings to form a top mixture, 0.4 to 0.6 kg per 1 kg of the pot is used,
In the step of kneading, black beans and baked onion powders are further mixed and mixed in the mixture, and the black beans and the baked onion powders are used in an amount of 5 to 20 parts by weight based on 100 parts by weight of the roots. The mixture is stirred at 55 to 65 DEG C for 22 to 26 hours,
Wherein the separating step is performed by inserting a mixture of the roots extracted in the roving step into a hydraulic machine, and squeezing the rope to separate the roots.

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