KR101985700B1 - Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom - Google Patents

Abstract

The present invention relates to a process for producing an expanded piece containing goat ginseng and woody spruce, and an expanded piece produced therefrom. The present invention provides a method for producing an expanded piece containing goat ginseng and woody gruel by using the method of the present invention, which is characterized in that the functionality of the goat ginseng and yellowtail is maintained while the odor or imge specific to the makgeolli is reduced, .

Description

[0001] The present invention relates to a method for producing a diatomaceous earth containing ginseng root and ginseng, and a method for producing the same,

The present invention relates to a process for producing an expanded piece containing goat ginseng and woody spruce, and an expanded piece produced therefrom.

Jeungbyeon is a rice cake which is made by adding rice wine to rice flour, kneading it, then fermenting it, adding the fermented batter to the shredded rice cake, and cooking it with rice wine, which is fermented by makgeolli. Increase of pH is 4 ~ 5 due to fermentation. Because it forms an environment where it is difficult for breeding germs to grow, it is delayed by microorganisms and has excellent storage properties.

Unlike other types of rice cakes, Jejun is fermented and has a porous structure, which is a food with high consumer preference due to its unique texture. Therefore, the degree of preference for the flavor of the fermented food is influenced by the combination of the smell and taste of the fermented food, the texture of the sponge due to the puffing, and the chewy texture expected from the product made of rice. By adding various natural materials, it is possible to develop a variety of products with rich nutritive value and various colors and flavors to meet various preferences of consumers and to increase the income of farmers who process them and the income of farmers who produce additives .

Traditionally, Jeungbil is made by using Takju as a fermentation source in milled rice flour. This conventional method has a problem that the fermentation takes a long time and the fermentation conditions and quality are changed depending on the season and the state of takju, making it difficult to produce a product having a uniformity over a certain level of quality. Therefore, most of the commercial products currently being marketed use commercially available yeast such as dry yeast and live yeast instead of Takju, and thus the manufacturing process is improved so that the porous structure is imparted in a shorter time.

Wood-cultivated ginseng is grown in the wild by spraying ginseng seeds on the mountain. It is also called camphor, camphor ginseng, or elder. The goat's ginseng supplements and strengthens the weak body of the body to improve fatigue, resistance to bacteria and immunity, improves the fragility, maintains the homeostasis of the body, It works to warm the body. It also has the effect of improving various adult diseases (diabetes, cancer, blood pressure, hepatitis, heart disease).

Dendropanax morbifera is a plant belonging to Araliaceae. It is a medicinal plant with excellent pharmacological efficacy, so that it has a scientific name Dendro-panax morbifera Nakai, which means panacea. In recent years, it has been widely used as a natural coating, but recent studies have shown that it is effective for diabetes, hypertension, blood circulation disorder, liver function improvement, antioxidation, osteoporosis, periodontal disease, immunity strengthening, Additives or various types of compositions. However, some substances of sesquiterpene, which is the major component of the crude oil, are not only characteristic but also have a bitter taste. Due to the nature of this aroma and bitter taste, There is a problem.

Korean Patent Laid-Open No. 10-2009-0050517 discloses rice cakes containing wild ginseng and wild ginseng prepared by using the same as related arts related to increasing cheeses containing goat ginseng and Huangchu tree, 10-11-0092010 discloses a method for producing rice cakes using a wild ginseng root, Korean Patent Laid-Open No. 10-2017-0068901 discloses a food additive composition containing a Hokutogi extract, and Korean Patent No. 10- 1067375 discloses a method for preparing a diabetic composition, and an increase in production of ginseng rice wine has been disclosed in Korean Society of Food Science and Technology (24 (6), 837-848, 2008).

However, there is no prior literature disclosing the increased content of goat ginseng and yellowtail millet which improves the sensory quality by shortening the fermentation time by incorporating goat ginseng and yellowtail millet in the manufacture of the jug according to the present invention.

Korean Registered Patent No. 10-1067375, Enlarged Production Method, Registered on September 19, 2011. Korean Patent Laid-Open No. 10-2009-0050517, a method for producing rice cakes containing wild ginseng, and rice cakes containing wild ginseng prepared using the same, disclosed in May 20, 2009. Korean Patent Laid-Open No. 10-2011-0092010, a process for producing rice cakes using a wild ginseng root, published on Aug. 17, 2011. Korean Patent Laid-Open No. 10-2017-0068901, Food Additive Composition Comprising Horticultural Extract, June 20, 2017, published.

Quality Characteristics of Jeungpyun Prepared with Ginseng Makgeolli by Seong Jin Hee and others, Journal of Korean Society of Food and Cookery Science, 24 (6), 837-848, 2008.

It is an object of the present invention to provide a process for producing an expanded piece containing goat ginseng and woody spruce tree with improved sensory quality and an increased production therefrom.

The present invention relates to a process for producing a diabody containing goat's ginseng and yellowtail,

(1 step) kneading raw ginseng, yellowtail, rice flour, raw rice wine, sugar and water;

(2 steps) Sealing and kneading the kneaded product of 1 step; And

(Step 3) The fermented dough of the two steps is mixed for 20 to 50 minutes; .

The goat ginseng used in the above step may be prepared by using all of the raw materials such as roots, fruits, leaves, and stems. In addition, it is preferable to use the raw ginseng in the preparation of the expanded product by pulverizing the raw ginseng, but it is also possible to use an extract or an extract obtained by extracting the raw ginseng with water, C1-C4 alcohol or a mixed solution thereof as a solvent.

The whitish wood used in the above step can be produced by using all the ingredients derived from the whitish tree such as leaves, branches, fruits, roots, and the like. In order to reduce the bitterness of the whitneywood, the leaves, branches, Roast at 100 ~ 150 ℃ for 1 ~ 10 minutes and use. At this time, when roasting outside the above-mentioned temperature and time conditions, the bitter taste is not removed well and the color or aroma may be deteriorated.

In addition, it is preferable to use the whitish wood in the production of the expanded wood by pulverization, but it is also possible to use an extract or an extract obtained by extracting the whitneywood with water, C1-C4 alcohol or a mixed solution thereof as a solvent.

In case of using the rice wine which is sterilized or sterilized instead of the raw rice wine used in the above step 1, it is possible to produce an additional product by adding an additional inflation agent such as yeast or baking powder, but the texture is lower than that of using raw rice wine, Can be reduced.

In the first step, 20-100 parts by weight of Hwangchulchil, 5500-6500 parts by weight of rice flour, 500-1,500 parts by weight of raw rice wine, 800-1200 parts by weight of sugar, and 800-3,000 parts by weight of water are mixed with 100 parts by weight of goat's ginseng Mixing and kneading. However, in the case of producing a diabody containing goat's ginseng and yellowtail millet outside the mixing conditions of the above components, the effect of reducing the sour flavor or taste peculiar to the mangolli is low in the finally prepared diatom product, The sensory quality is lowered, or the increase in the effect of increasing the sensory quality is not large, which is not economical.

Next, the two steps are a step of fermenting the kneaded product of one step at a temperature of 30 to 35 DEG C for 1 to 3 hours. However, when fermenting at a temperature of 30 ° C or below beyond the above-described temperature condition, the fermentation takes a long time, which is not economical and deteriorates the texture. When the fermentation is performed at a temperature of 35 ° C or higher, Which is undesirable. Further, if the fermentation time is less than 1 hour or exceeds 3 hours, the fermentation does not sufficiently take place or the fermentation is not preferable because the sensory quality of the taste, flavor and texture of the diaper is deteriorated.

The fermented dough of the two processes is matured in the above three steps. The time is not limited as long as the raw goat's ginseng and yellowtail millet-containing growth pieces are fully ripe, but it is preferable that the fermented dough is aged for 20 to 50 minutes, It is most preferable to boil for 5 to 10 minutes after boiling.

The present invention relates to a process for producing an expanded piece containing goat ginseng and woody spruce, and an expanded piece produced therefrom. The present invention provides a method for producing an expanded piece containing goat ginseng and woody gruel by using the method of the present invention, which is characterized in that the functionality of the goat ginseng and yellowtail is maintained while the odor or imge specific to the makgeolli is reduced, .

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

≪ Example 1 > Preparation of Jeungpyun Containing Saury and Yellow Grass Tree [

The mixture was kneaded under the conditions shown in Table 1 and then fermented at a temperature of 30 to 35 ° C. for 1 to 3 hours. At this time, In order to remove the bitter taste of Hwangchu, the powder was roasted Hwangchu tree powder.

The fermented kneaded material was put into a mold, and the mixture was boiled in a steamer for 20 to 40 minutes, and then steamed for 5 to 10 minutes to prepare the goat ginseng and yellowtail millet of Examples 1 to 15.

Condition Mixing condition Fermentation condition Goat
(g) Woodwort
(g) Rice flour
(g) Raw rice wine
(g) Sugar
(g) water
(g) Total amount
(g) Temperature
(° C) time
(h) Example 1 10 5 600 100 100 185 1000 30 2 Example 2 10 5 600 50 100 235 1000 30 2 Example 3 10 5 600 150 100 135 1000 30 2 Example 4 10 2 600 50 100 238 1000 30 2 Example 5 10 2 600 150 100 138 1000 30 2 Example 6 10 10 600 50 100 230 1000 30 2 Example 7 10 10 600 150 100 130 1000 30 2 Example 8 10 5 550 50 100 285 1000 30 2 Example 9 10 5 550 150 100 185 1000 30 2 Example 10 10 5 650 50 100 185 1000 30 2 Example 11 10 5 650 150 100 85 1000 30 2 Example 12 10 5 600 100 100 185 1000 30 One Example 13 10 5 600 100 100 185 1000 30 3 Example 14 10 5 600 100 100 185 1000 35 One Example 15 10 5 600 100 100 185 1000 35 3

< Comparative Example  1. Manufacture of Jeungpyun for comparison>

The same procedure as in Example 1 was carried out to prepare a comparative chewing gum containing Goat ginseng and Hwangchujang.

Condition Mixing condition Fermentation condition Goat
(g) Woodwort
(g) Rice flour
(g) Raw rice wine
(g) Sugar
(g) water
(g) Total amount
(g) Temperature
(° C) time
(h) Comparative Example 1 0 0 600 100 50 250 1000 30 2 Comparative Example 2 0 0 600 300 50 50 1000 30 2 Comparative Example 3 10 0 600 100 50 240 1000 30 2 Comparative Example 4 0 5 600 100 50 245 1000 30 2 Comparative Example 5 10 2 600 0 50 338 1000 30 2 Comparative Example 6 20 5 600 100 50 225 1000 30 2 Comparative Example 7 10 20 600 100 50 220 1000 30 2 Comparative Example 8 10 5 600 300 50 35 1000 30 2 Comparative Example 9 10 5 600 10 50 325 1000 30 2 Comparative Example 10 10 5 600 100 50 235 1000 30 0.5 Comparative Example 11 10 5 600 100 50 235 1000 30 5 Comparative Example 12 10 5 600 100 50 235 1000 35 0.5 Comparative Example 13 10 5 600 100 50 235 1000 35 5 Comparative Example 14 10 5 600 100 50 235 1000 25 2 Comparative Example 15 10 5 600 100 50 235 1000 40 2 Comparative Example 16 10 Unripe wild greens
5 600 100 50 235 1000 30 2 Comparative Example 17 0 0 600 Goat
Makgeolli 100 50 250 1000 30 2 Comparative Example 18 0 5 600 Raw Mackerel 100 50 245 1000 30 2 Comparative Example 19 0 0 600 100 woodworm rice wine 100 50 250 1000 30 2 Comparative Example 20 10 0 600 100 woodworm rice wine 100 50 240 1000 30 2

< Experimental Example  1. Sensory test>

In order to perform sensory tests on the euploid containing the goats and yellowtail mills of Examples 1 to 15 and Comparative Examples 1 to 20 of the present invention, 20 trained panelists were subjected to a 7 point scoring method (7 points), good (6 points), slightly better (5 points), average (4 points), slightly disliked (3 points), disliked (2 points) and very disliked (1 point) 3, the mean of the scores evaluated by 20 people was only up to one decimal place. The taste and flavor, satisfaction with the texture, and the visible effect on the overall preference degree were measured. In the case of the taste or aroma, the higher the reduction effect of the unique sour flavor or taste was, the higher the value 7). In the case of texture, it was evaluated as high value as the chewy texture expected from the product made with rice and the puffy texture due to fermentation.

Condition satisfaction Comprehensive preference map flavor incense Texture Example 1 6.8 6.8 6.8 6.8 Example 2 6.7 6.8 6.5 6.7 Example 3 6.6 6.5 6.7 6.6 Example 4 6.5 6.4 6.2 6.4 Example 5 6.3 6.1 6.4 6.3 Example 6 6.2 6.3 6.3 6.3 Example 7 6.1 6.0 6.1 6.1 Example 8 6.6 6.5 6.5 6.5 Example 9 6.3 6.2 6.1 6.2 Example 10 6.5 6.4 6.0 6.3 Example 11 6.5 6.5 6.3 6.4 Example 12 6.4 6.2 6.1 6.2 Example 13 6.5 6.5 6.3 6.4 Example 14 6.6 6.5 6.2 6.4 Example 15 6.4 6.3 6.0 6.2 Comparative Example 1 2.4 2.2 1.9 2.2 Comparative Example 2 2.0 1.8 2.4 2.1 Comparative Example 3 3.5 2.8 4.1 3.5 Comparative Example 4 3.5 3.5 3.3 3.4 Comparative Example 5 4.5 4.5 2.0 3.7 Comparative Example 6 3.7 4.3 4.3 4.1 Comparative Example 7 4.4 4.6 4.5 4.5 Comparative Example 8 2.8 3.0 3.4 3.1 Comparative Example 9 4.5 4.6 3.0 4.0 Comparative Example 10 4.5 4.5 4.0 4.3 Comparative Example 11 4.0 3.9 3.6 3.8 Comparative Example 12 4.7 4.6 4.3 4.5 Comparative Example 13 4.1 3.9 3.4 3.8 Comparative Example 14 4.3 4.4 3.5 4.1 Comparative Example 15 4.4 4.0 4.0 4.1 Comparative Example 16 3.7 3.4 4.5 3.9 Comparative Example 17 2.8 2.3 2.7 2.6 Comparative Example 18 3.0 3.5 2.6 3.0 Comparative Example 19 3.2 3.2 2.0 2.8 Comparative Example 20 3.4 3.4 3.8 3.5

As shown in Table 3 above, it was confirmed that the enriched products of Examples 1 to 15 of the present invention contain a mixture of goat and ganoderma lucidum and that the sensory quality is excellent even when the amount of rice wine used and the fermentation time are reduced by half, there was.

However, unlike the examples of the present invention, Comparative Example 1 using only Makkolli without a mixture of goat and ganoderma lucidum showed a low odor or imidolating effect specific to makkolli and a low preference for a high-quality texture of the mint, In Comparative Example 2, in which the amount of rice wine was not increased but the amount of rice wine used was increased by two times as compared with the example of the present invention, the odor or imidation effect specific to the rice wine was very low.

In addition, Comparative Examples 3 and 4, which were produced in the absence of goat germ or yellowtail, and Comparative Examples 6 and 7, in which the ginseng was manufactured under conditions exceeding the mixing range of the present invention, Or Comparative Examples 8 to 15 in which the fermentation conditions exceeded the conditions of the present invention and produced the diaper were lower in overall preference than Examples 1 to 15 of the present invention.

Compared with the increment of Comparative Examples 17 to 20 in which soy sauce makgeolli and yellowtail sauce makgeolli were used instead of makgeolli, the inventive sauces had high overall preference, and retained the functionality of goat and ganoderma and shortened fermentation and production time And the sensory quality was improved.

Claims (5)

(Step 1) 20 to 100 parts by weight of yellowtail, 55 to 6500 parts by weight of rice flour, 500 to 1500 parts by weight of raw rice wine, 800 to 1200 parts by weight of sugar and 800 to 3000 parts by weight of water are mixed Kneading;
(2 steps) Sealing and kneading the kneaded product of 1 step; And
(Step 3) The fermented dough of the two steps is mixed for 20 to 50 minutes;
Wherein the method comprises the steps of: The method according to claim 1,
The method according to any one of claims 1 to 3, wherein the whitish wood of the step 1 is roasted at 100 to 150 ° C for 1 to 10 minutes. delete The method according to claim 1,
Wherein the two steps are performed by fermenting the kneaded product of one step at a temperature of 30 to 35 DEG C for 1 to 3 hours. An enlarged piece containing goat ginseng and woody spruce produced by the method of any one of claims 1, 2, and 4.