KR102104863B1 - Dough Composition for Lotus Root Pancake - Google Patents

Abstract

The present invention relates to a dough composition for production before lotus root. Specifically, the composition for the dough of the present invention consisting of pulverized lotus root, salt and wheat flour boiled using boiled water containing 3% salt has a significantly higher total phenolic content and tannin content than when using ordinary lotus root powder. When the lotus root was prepared using this, taste, color, flavor, and overall preference were improved.

Description

Dough Composition for Lotus Root Pancake

The present invention relates to a pre- lotus root dough composition for preparation before lotus root.

Nelumbo nucifera is a perennial plant that grows in ponds and swamps in Asian countries such as Korea, China, and Japan. In autumn, the tip of the rhizome thickens, and this part is used for food. It is estimated that it has been cultivated in rice fields since the 1960s in Korea, and is actively cultivated in Daegu, Gwangju and Haman. Currently, various varieties have been developed, including edible as well as flower, seed, and leaf-only varieties, and the lotus root industry is actively being promoted around the Muan region.

Lotus root is rich in carbohydrates and dietary fiber, which is known to help intestinal peristalsis, facilitate bowel movements, and prevent lifestyle-related diseases such as suppressing cholesterol production. In particular, various physiologically active substances such as tannic acid, flavonoids, lecithin, and mucin contained in lotus root have an effect of preventing oxidative disorders, suppressing aging, and preventing various diseases (Jae-Jun Lee) Et al., Korean Society of Life Science 2007 17 (9): 1237-43; Bae Man-jong et al., Journal of the Korean Society for Food and Culture 2008 23 (2): 222-7). Among them, tannin, which is contained in a large amount in the bark or node of the lotus root, is said to have a hemostatic effect and antioxidant effect. Mucin, a glycoprotein, acts to suppress inflammation of mucosal tissues, so it is effective in gastric ulcer or duodenal ulcer. It was reported (Ling ZQ et al., J. Agric. Food. Chem. 2005 53: 2441-5).

In general households, lotus root is used for raw food, fried in oil, or pickled in soy sauce, honey, sugar, etc. It is mainly used as a side dish. In addition, the dried lotus roots are simply powdered and mixed with wheat flour or used for starch production.

Recently, as interest in healthy food has increased, the development and use of food materials having physiological functions have been studied a lot. Among them, lotus root is considered to have a high potential as a health food, but currently, the method of using lotus root has been rarely studied as other processed foods other than tea and bread. Accordingly, the present invention provided a pre- lotus root dough composition with high preference while maximizing the excellent physiological function of lotus root.

An object of the present invention is to provide a dough composition for preparation before lotus root.

Other or specific objects of the present invention will be presented below.

The present inventors, as confirmed in the Examples and Experimental Examples below, when using lotus root poached with salt water in the dough composition before lotus root, the total phenol content and tannin content increased significantly, and the antibacterial activity affecting food preservation power increased It was confirmed that the taste, color, aroma, and overall preference were improved when preparing lotus root using the dough composition of the present invention.

The present invention is provided based on the results of these experiments, and the dough composition for pre- lotus root preparation of the present invention comprises: (a) boiling lotus root in salt water and then pulverizing to prepare lotus root pulverized matter; And (b) mixing 70 to 95% by weight of the pulverized lotus root, 4 to 25% by weight of flour, and 0.01 to 1% by weight of salt, wherein the brine is 1 to 5% (w / v) of brine. It is characterized by.

In the dough composition of the present invention, the total phenol content and tannin content have been greatly increased. In general, phenols have an antioxidant function, that is, an antioxidant function, and tannins are also known to have excellent antioxidant functions. In particular, tannin has a strong lipid peroxidation prevention effect, and attempts to use it as an antioxidant additive for foods are also being continued (Kwang-Ho Kim et al., Pharmaceutical Journal 2000 44 (4): 354-7 .; Korean Patent Publication No. 20110123447 ). In the general whole manufacturing process, a large amount of oil is used, and the ingredients of the dough composition react with the oil to show a taste. When the lipid components are oxidized, the taste changes, such as odor, less crunchiness, or oily discomfort. Happens. However, the dough composition of the present invention, which is rich in phenol and tannin content, exhibited excellent oxidative stability and prevented rancidity of fats and oils, thus exhibiting excellent preference in taste, color and flavor before lotus root. In particular, due to the effect of preventing the rancidity of the oil used in all manufacturing, the preference for oily taste and crispy taste increased significantly.

 In the present invention, the dough composition is preferably made of 88% by weight of pulverized lotus root, 11.84% by weight of wheat flour and 0.16% by weight of salt.

In addition, in the present invention, it is preferable that the brine for boiling the lotus root is 3% (w / v) brine.

In another aspect, the present invention provides a lotus root before improved palatability characterized in that it is prepared using the dough composition.

The lotus root can be prepared by a general pre-production method using the dough composition.

As described above, according to the present invention, it is possible to provide a dough composition for preparation before lotus root. The pre- lotus root dough composition of the present invention uses lotus roots boiled using demineralized water containing salt, so that the phenol and tannin contents showing antioxidant activity have increased significantly compared to the case of using ordinary lotus root powder, and using this to prepare lotus roots The overall preference including taste and flavor also showed synergistic effect.

1 is a view showing the results of sensory evaluation according to the pre-treatment method of lotus root.
Figure 2 is a view showing the results of sensory evaluation according to the addition of dehydrated water of lotus root.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

<Example> Dough composition before lotus root

<Example 1> Dough before lotus root according to the pretreatment process of lotus root

The lotus root and subsidiary flour (Gompyo, gravity powder) and salt (Haepyo, flower salt) used in the present invention were purchased from Hanaro Mart, Naju.

The lotus root was decontaminated without removing the skin, and was cut to a thickness of about 0.4 cm. The lotus root was used raw, or the lotus root boiled at 100 ℃ for 3 seconds, or the lotus root steamed at 100 ℃ for 15 minutes was used. Poached lotus root or steamed lotus root was immersed in cold water for 2 seconds after the above-described pretreatment process, and then dried for 10 minutes. After that, the dried lotus root was ground in a mixer and mixed with flour and salt at a ratio of 88: 11.84: 0.16, respectively, to prepare a dough as shown in [Table 1] below.

Preparation Example 1
(Raw lotus root) Preparation Example 2
(Poached lotus root) Preparation Example 3
(Steamed lotus root) Lotus root (g) 88.0 88.0 88.0 Flour (g) 11.84 11.84 11.84 Salt (g) 0.16 0.16 0.16 Total amount (g) 100.0 100.0 100.0

<Example 2> Dough before lotus root according to the watering of lotus root

Dough was prepared by changing the additives when boiling lotus root.

The lotus root is decontaminated without removing the skin, cut to a thickness of about 0.4 cm, boiled water equal to 3 times the weight of the sample, and then 0, 1, 3, 5 of the amount of water boiled with salt and vinegar, respectively. The mixture was added to a weight percentage, the lotus root was boiled for 3 seconds, immersed in cold water for 2 seconds, and then placed in a sieve for 10 minutes to remove moisture. The conditions of dewatering before lotus root are described in [Table 2] below.

Preparation Example 4 Preparation Example 5 Preparation Example 6 Preparation Example 7 Preparation Example 8 Preparation Example 9 Preparation Example 10 Salt - One% 3% 5% - - - vinegar - - - - One% 3% 5%

 Thereafter, the dried lotus root was removed from the water and mixed with flour and salt at a ratio of 88: 11.84: 0.16, respectively, to prepare a dough. At this time, since the own water of the lotus root was used, no additional water was added to prepare the dough. As described above, in the case of using the paste composition before lotus root of the present invention, it is manufactured using moisture of lotus root, so it is possible to easily create lotus root without going through a process such as adding water.

<Experimental Example> Checking characteristics before lotus root

<Experimental Example 1> Experiment method

<Experimental Example 1-1> Component content measurement

In order to measure the total phenol content, 1 g of sample (lotus root powder or dough before lotus root) was collected and diluted in 9 ml of distilled water to make a 10-fold diluted sample. 0.5 ml of 10-fold diluted sample was taken, 0.5 ml of 1N Folin-Ciocalteu reagent was added, and after exactly 3 minutes, 10 ml of 2% sodium carbonate anhydrous solution was added, followed by reaction for 1 hour, 750 nm. In the UV-spectrophotometer (spectrophotometer) content was obtained. Tannic acid was used as a standard material.

To analyze the tannin content, 1 g of the sample was collected, diluted in 9 ml of distilled water to make a 10-fold diluted sample, and the 10-fold diluted sample was continuously diluted according to the absorbance value. Add 1 ml of diluted sample to test tube, 1 ml of 95% ethanol, 5 ml of distilled water, 1 ml of 5% Na2CO3, and 0.5 ml of 1N Folin solution, stand at room temperature for 1 hour, and filter using filter paper. 1 ml of the filtered solution was added to the cell, and absorbance was measured at 725 nm. The standard curve was found using gallic acid as a reference solution, and the absorbance of the sample was put in a trend line and calculated to calculate the tannin content.

<Experimental Example 1-2> Measurement of the total number of microorganisms

9 g of sterile distilled water was added to 1 g of the sample, mixed thoroughly, and diluted by a decimal method to measure the number of colonies of 30 to 300. To measure the total number of bacteria, Plate Count Agar (DifciTM) medium was used. After inoculation, the cells were cultured at 37 ° C. for 48 hours, and then expressed as the number of colonies per g (CFU / g).

<Experimental Example 1-3> Sensory evaluation method

Before the lotus root for sensory evaluation, the dough prepared according to the above example was made into a diameter of 4 cm and a thickness of 0.5 cm, and cooked in a pan with a small amount of oil for about 10 minutes. At this time, about 1 g of each edible oil was added before lotus root. The prepared lotus root was cooled at room temperature and used for sensory evaluation on the day.

For sensory evaluation, lotus root dough with a different pretreatment method was prepared and then used as a sample for sensory evaluation. As a sensory test agent, 12 food and nutrition majors were evaluated for color, aroma, taste, cove, and overall preference (preference). In sensory evaluation, a linear scale was used in the rating method, and the linear scale is a method of displaying the perceived intensity (preference) on a straight line of 15 cm (6 inches) as a line, and the intensity of the characteristic in the linear scale goes from left to right. The strength was evaluated as strong, and the value of the first digit of the decimal point was evaluated.

<Experimental Example 1-4> Statistical analysis

For the significance test, SPSS for Windows 22.0 (SPSS Inc., Chicago, USA) was used to calculate mean values and standard deviations, and t-test, one-way ANOVA test, and Duncan 'miltiple range test. Through the analysis, significant differences were analyzed at p> 0.05 levels.

<Experimental Example 2> Experiment result

<Experimental Example 2-1> Property confirmation result according to the lotus root pretreatment method

The sensory evaluation results of pre- lotus root prepared according to the preparation method of pre- lotus root of Preparation Example 1 to Preparation Example 3 and <Experimental Example 1-2> of <Example 1> were confirmed, and the results are shown in [Table 3] and [Figure 1] 1].

Fresh lotus root (preparation example 1) was significantly more chewy, and steamed lotus root (preparation example 3) was significantly higher in astringency. Poached lotus root (Production Example 2) was significantly higher in lotus root scent, sweet scent, oil scent, odor, sweet, salty, astringent, savory, mouthfeel, chewy, crispy, overall preference .

As shown above, as a result of sensory evaluation, lotus root jeon prepared with boiled lotus root was significantly higher in preference than the whole one prepared with fresh or steamed lotus root in most evaluation items.

<Experimental Example 2-2> Result of confirming the characteristics of lotus root powder according to the number of lotus root boils

As shown in the results of <Experimental Example 2-1>, in order to further improve the palatability before poached lotus root showing excellent palatability, additives were added to the water used to heat the lotus roots as in Preparation Examples 5 to 10. After the boil treatment, the phenol and tannin contents were confirmed by powdering to confirm the properties of the lotus root.

After boiling the lotus root for 3 seconds, immersed in cold water for 2 seconds and placed in a sieve for 10 minutes to remove moisture. Thereafter, the lotus root was dried in a dryer (Lihit LD-518) at 70 ° C. for 12 hours, crushed, and used as an experimental powder. The results of checking the component content of the lotus root powder are shown in [Table 4] below.

The total phenol content and tannin content were significantly higher in the salt-added group compared to the control group (Preparation Example 4), especially when 3% salt (Production Example 6) was added, which was significantly higher, followed by salt 1 It was high in the group which added% (Production Example 5).

As shown in the above results, the oxidation stability of boiled lotus roots confirmed by measuring the phenol and tannin contents showed a high tendency when 3% of salt (Preparation Example 6) was added to the boiled water.

<Experimental Example 2-3> The result of confirming the properties of the dough composition before lotus root according to the number of seasoning of lotus root

<2-3-1> Results of checking the content of ingredients

The component contents of the dough composition using boiled lotus roots according to Preparation Examples 4 to 10 of <Example 1> were confirmed, and the results are shown in [Table 5].

As can be seen from the above results, the total phenol content was significantly higher when 1% salt, 3% salt, 1% vinegar and 5% vinegar were added compared to the control group, but when 3% salt (Production Example 6) was added. It was the highest. Tannic acid was significantly higher when 1% of salt, 3% of salt and 1% of vinegar were added compared to the control group, but it was significantly higher when 3% of salt (Production Example 6) was added.

As described above, it was confirmed that the oxidation stability of the dough before lotus root confirmed through the content of the component was the best when 3% of salt (Production Example 6) was added.

<2-3-2> Total number of microorganisms

According to <Experimental Example 1-2>, as a result of culturing a sample of pre- lotus root boiled with different additives, the results of confirming the total number of microorganisms cultured for 48 hours are shown in [Table 6].

Preparation Example 4 Preparation Example 5 Preparation Example 6 Preparation Example 7 Preparation Example 8 Preparation Example 9 Preparation Example 10 Total bacteria
(log cfu / ml) 6.30174 3.12483 3.69897 3.63679 3.8293 3.9208 4.0607

As can be seen from the results, the total number of bacteria in the sample was low in the poached group (Preparation Examples 5 to 10) by adding salt or vinegar, and exhibited excellent antibacterial activity compared to the control (Preparation Example 4). This can be seen as an increase in the preservation power of food.

<Experimental Example 2-4> The result of confirming the characteristics of the lotus roots according to the lotus root immersion

The results of sensory evaluation before lotus root prepared using the lotus root paste according to Preparation Examples 5 to 10 of <Example 1> are shown in [Table 7] and [FIG. 2]. At this time, the lotus root jeon (preparation example 4) prepared by boiling in water without addition of additives in boiled water was used as a control, and the sensory evaluation of the control was set to a median value of 7.5.

As shown in [Table 7] and [Fig. 2], when 3% salt was added, the color, lotus root aroma, sweet taste, sour taste, salty taste, savory taste, oil taste, mouthfeel, chewy, crispy The preferences such as feeling and tail were significantly higher than other groups, and accordingly, the overall preference was significantly higher.

Thus, in most evaluation items, the preference of lotus root salt prepared by adding 3% salt (Preparation Example 6) was the highest, and as total phenol content and tannin content increased significantly, inhibition of rancidity of each component of the dough before lotus root occurred It is believed that various flavors have risen. In particular, the tendency to increase the preference of oily taste and crispy taste due to the prevention of rancidity of the oil used in all manufacturing is remarkable.

Claims (4)

(a) boiling the lotus root in salt water at 100 ° C. for 3 seconds, immersing it in cold water, and then removing the water, followed by grinding to prepare a lotus root pulverized product; And
(B) preparing a dough composition by mixing the lotus root pulverized material 88% by weight, flour 11.84% by weight and salt 0.16% by weight;
The brine is 3% (w / v) brine
The dough composition is a dough composition for pre- lotus root production, characterized in that made using the moisture of the lotus root without the addition of water.
delete delete The lotus root, characterized in that is prepared using the dough composition of claim 1.

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