KR102208461B1 - pan cake powder using artichoke and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a composition for pancake powder using pork potato and a method for producing the same, and more particularly, it contains useful ingredients of pork potato with wheat flour and pork potato powder as main components, so it is excellent in taste and nutrition, as well as functional It relates to a composition and a method of manufacturing the same using a pork potato pancake powder composition that can improve.
The pancake powder composition using pork potato of the present invention includes 10 to 30 parts by weight of pork potato powder, 1 to 5 parts by weight of eggplant powder, 1 to 5 parts by weight of chestnut powder, and 1 to 3 parts by weight of baking powder based on 100 parts by weight of wheat flour. It contains parts by weight, 1 to 5 parts by weight of salt, and 1 to 5 parts by weight of sugar.

Description

Pan cake powder using artichoke and manufacturing method thereof

The present invention relates to a composition for pancake powder using pork potato and a method for producing the same, and more particularly, it contains useful ingredients of pork potato with wheat flour and pork potato powder as main components, so it is excellent in taste and nutrition, as well as functional It relates to a composition and a method for producing panchim powder using pork potato that can improve.

Among the products using flour, pancake powder is a material that gives a crispy texture by mixing when cooking pancakes, etc., and commercial pancake powder is composed of 85 to 95% of gravitational flour, and starch, corn powder, etc.

Recently, wheat flour foods have been studied in a direction containing various functional materials that can improve usefulness out of the conventional manufacturing method.

As a prior art for pancake powder, Korean Patent Registration No. 10-0901755 discloses that non-glutinous rice is wet pulverized and vacuum-dried to obtain rice powder with a particle size of 100 mesh or less, followed by mixing tapioca modified starch and other additives. The composition is disclosed. This pancake powder uses rice as its main ingredient, so that consumers who have difficulty in digestion and absorption of flour food can enjoy pancake cooking without burden.

In addition, Korean Patent Application Publication No. 10-2001-0067638 includes 60-90% buckwheat flour, 8-20% wheat flour, 15% corn starch, 2% wheat starch, 1-2% glutinous rice flour, 001-3% mulberry leaf powder, etc. A composition of mulberry leaves and buckwheat pancakes composed of is disclosed.

Meanwhile, Pork Potato ( Helianthus tuberosus ) is a yellow-flowered asteraceae plant that is also called a calf. It grows to 1.5-3m in height, and the tuberosus develops due to the thick end of the subterranean stem, and has hairs along with leaves. Pork potato is a plant that reproduces well in the wilderness and is easy to cultivate, and tubers were sometimes cultivated for edible use, but most of them are wild, inhabiting near permits, and some are planted for livestock feed.

Pork potato has recently been identified as containing a large amount of phenolic compounds in its extract. In addition, pork potatoes are known to be non-toxic and have anti-diabetic activity to stabilize blood sugar, so they are highly valuable as functional health foods that are very good for preventing and treating diabetes, which is an adult disease of modern people.

As described above, pork potatoes are suitable as a health food, but even if eaten raw or boiled, the taste is flat, so it has not been treated as a popular food. Therefore, compared to the beneficial effects of pork potatoes on the human body, there is a large lack of various methods for ingesting pork potatoes.

1. Korean Patent Registration No. 10-0901755: Pancake powder composition using rice flour 2. Republic of Korea Patent Publication No. 10-2001-0067638: Composition of mulberry leaf buckwheat pancake

The present invention has been created to improve the above problems, and contains useful ingredients of pork potato by grafting pork potato into pancake powder, increasing taste and aroma, and has excellent palatability and improved functionality. Its purpose is to provide a manufacturing method.

The pancake powder composition using the pork potato of the present invention for achieving the above object is 10 to 30 parts by weight of pork potato powder, 1 to 5 parts by weight of eggplant powder, and 1 to 5 parts by weight of chestnut powder based on 100 parts by weight of wheat flour. And, it contains 1 to 3 parts by weight of baking powder, 1 to 5 parts by weight of salt, and 1 to 5 parts by weight of sugar.

It further contains at least one selected from soybean powder, sweet pumpkin powder, glutinous rice powder, mulberry leaf powder, round leg powder, bitter gourd powder, green tea powder, mugwort powder, shiitake mushroom powder, bellflower powder, turmeric powder, onion powder, garlic powder, and black pepper powder. .

The pork potato powder is formed by infiltrating the porcine potato with a cheekbones salt extract and pulverizing it to a particle size of 200 to 400 mesh.

And the manufacturing method of the pancake powder composition using the pork potato of the present invention for achieving the above object includes the steps of obtaining pork potato powder, eggplant powder, and chestnut powder by drying and pulverizing pork potato, eggplant, and chestnut; With respect to 100 parts by weight of flour, 10 to 30 parts by weight of the pork potato powder, 1 to 5 parts by weight of the eggplant powder, 1 to 5 parts by weight of the chestnut flour, 1 to 3 parts by weight of baking powder, and 1 to 5 parts by weight of salt Includes; mixing parts by weight and 1 to 5 parts by weight of sugar.

As described above, the present invention can provide a panchim powder composition having excellent taste and aroma by grafting pork potato into pancake powder, while containing useful ingredients of pork potato pancake.

In addition, the present invention can increase long-term preservation by suppressing rancidity of the pancake powder composition.

Hereinafter, a composition and a method of manufacturing the same using pork potato according to a preferred embodiment of the present invention will be described in detail.

The pancake powder composition according to an embodiment of the present invention uses flour and pork potato powder as main components. For example, the pancake powder composition may contain flour, pork potato powder, eggplant powder, chestnut powder, baking powder, salt, and sugar.

As an example, the pancake powder composition includes 10 to 30 parts by weight of pork potato powder, 1 to 5 parts by weight of eggplant powder, 1 to 5 parts by weight of chestnut flour, 1 to 3 parts by weight of baking powder, and It contains 1 to 5 parts by weight of salt and 1 to 5 parts by weight of sugar.

Gravity flour can be used with flour. It is preferable to use Korean wheat as a raw material for flour.

Pork potato powder is obtained by drying the tuber of pork potato and then pulverizing it.

Pork Potato ( Helianthus tuberosus ) is a yellow-flowered asteraceae plant, and tuberosus is used in the present invention. It is preferable to use pork potatoes harvested between October and November when growth stops. After harvesting, foreign substances such as soil are removed and used by washing.

Pork potatoes are composed of 80% moisture, 15-20% carbohydrates, 1-2% protein, and minerals and vitamins. Unlike ordinary plants that store carbohydrates in the form of starch, pork potatoes are characterized by storing most of the carbohydrates in a fructose polymer called inulin. Inulin is a type of storage polysaccharide that exists in colloidal form in pork potatoes. Inulin is an indigestible dietary fiber that is not digested by our body's digestive enzymes. Because of these indigestible characteristics, inulin is recommended for diabetics. In addition, because inulin is a polymer of fructose, it is classified as a natural sweetener, and is one of the sweeteners that are drawing attention in the food processing industry.

Eggplant powder is obtained by pulverizing after drying the fruit of eggplant.

Eggplant ( Solanum melongena ) belongs to the eggplant family and eats fruit. Eggplants are mainly used as foods such as herbs, jeon, and kimchi, but they are also used as treatments because they have antipyretic, analgesic and anti-inflammatory properties. Eggplant contains components such as Trigonellin, stachydrine, and choline, and is known to lower serum cholesterol and have a diuretic effect.

Chestnut powder is obtained by pulverizing after drying peeled chestnuts. Chestnut flour improves flavor by adding a savory taste.

Baking powder is a conventional baking powder for baking. You can use sea salt for salt and white sugar for sugar.

The pancake powder composition of the present invention described above contains useful ingredients of pork potato by using wheat flour and pork potato as main components, thereby increasing taste and aroma. In addition, eggplant powder and chestnut powder are added to improve the functionality of pancake powder by enhancing antioxidant efficacy while being excellent in nutritional aspect.

On the other hand, the present invention is another example of bean powder, sweet pumpkin powder, glutinous rice powder, mulberry leaf powder, round leg powder, bitter gourd powder, green tea powder, mugwort powder, shiitake mushroom powder, bellflower powder, turmeric powder, onion powder, garlic powder, black pepper powder Any one may be further contained.

For example, the pancake powder composition includes 10 to 30 parts by weight of pork potato powder, 1 to 5 parts by weight of eggplant powder, 1 to 5 parts by weight of chestnut flour, 1 to 3 parts by weight of baking powder, and salt based on 100 parts by weight of flour. 1 to 5 parts by weight, sugar 1 to 5 parts by weight, soy flour 2 to 4 parts by weight, sweet pumpkin powder 1 to 2 parts by weight, glutinous rice powder 1 to 2 parts by weight, mulberry leaf powder 1 to 2 parts by weight, roundle powder 1 to 2 Part by weight, 1 to 2 parts by weight of bitter gourd powder, 1 to 2 parts by weight of green tea powder, 0.5 to 1 part by weight of mugwort powder, 0.5 to 1 part by weight of shiitake powder, 0.5 to 1 part by weight of bellflower powder, 0.5 to 1 part by weight of turmeric powder Parts, onion powder 0.5 to 1 parts by weight, garlic powder 0.5 to 1 parts by weight, black pepper powder may contain 0.1 to 0.3 parts by weight.

On the other hand, the present invention may use a pig potato powder infiltrated with a cheekbones beard extract as another example. A method of making such pork potato powder will be described in the method for preparing a pancake powder composition to be described later.

Hereinafter, a method for preparing the pancake powder composition of the present invention will be described.

First, pork potato, eggplant, and chestnut are dried and pulverized to obtain pork potato powder, eggplant powder, and chestnut powder, respectively.

Freeze drying or hot air drying can be used as a drying method. Dried pork potato, dried eggplant, and dried chestnut are pulverized into 200 to 400 mesh particle size, respectively.

Next, pork potato powder, eggplant powder, chestnut powder, baking powder, salt, and sugar are mixed with the flour to obtain a pancake powder composition. For example, 10 to 30 parts by weight of pork potato powder, 1 to 5 parts by weight of eggplant powder, 1 to 5 parts by weight of chestnut flour, 1 to 3 parts by weight of baking powder, and 1 to 5 parts by weight of salt based on 100 parts by weight of flour Parts and 1 to 5 parts by weight of sugar may be mixed.

In addition, add at least one of soybean powder, sweet pumpkin powder, glutinous rice powder, mulberry leaf powder, round leg powder, bitter gourd powder, green tea powder, mugwort powder, shiitake mushroom powder, bellflower powder, turmeric powder, onion powder, garlic powder, black pepper powder, Of course, it is possible to obtain a pancake powder composition by further mixing.

On the other hand, pork potato powder can be used that has penetrated the cheekbones extract.

The pork potato powder includes a) drying the pork potato and then pulverizing the first to a particle size of 20 to 100 mesh, b) spraying the first crushed pork potato with a cheekbones salt extract, and c) a bovine beard extract The sprayed pork potatoes are allowed to stand for 20 to 60 minutes to absorb the cheek beard extract into the pig potatoes, and d) dry the pig potatoes absorbed by the pig potato extract, and then crushed to a particle size of 200 to 400 mesh. It can be obtained through the step of.

After drying the pork potato by freeze drying or hot air drying, it is first pulverized into pieces having a particle size of 20 to 100 mesh.

Then, the first crushed pork potato is sprayed with a liquid extract of cheek beard. In this case, 10 to 30 parts by weight of a cheekbones extract can be sprayed with respect to 100 parts by weight of pork potato.

Lamium album var.barbatum is a perennial plant in the family Lamiaceae, and grows in the mountains and fields of Korea. The young sprouts of the cheekbones beard are edible, and the flowers are known to be medicinal. You can use outposts or leaves for the cheekbones beard.

The cheek beard extract can be extracted in various ways by adding an extraction solvent to the cheek beard. For example, hot water extraction, cold needle or hot needle extraction may be performed by adding an extraction solvent to the cheekbones beard. In this case, after mixing the extraction solvent by adding 2 to 20 times the weight ratio to the cheekbones beard, it is extracted at 10 to 150°C for 1 to 24 hours, and then filtered to obtain a liquid extract of the cheekbones beard.

Here, as the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. Methanol, ethanol, etc. can be used as the lower alcohol having 1 to 4 carbon atoms, and butylene glycol, propylene glycol, pentylene glycol, and the like can be used as the polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

After spraying the pork potato with the cheek beard extract, the pig potato is left for a certain period of time so that the cheek beard extract can be absorbed into the pork potato. For example, pig potatoes sprayed with cheek beard extract are left for 20 to 60 minutes.

And it can be obtained through the step of secondary pulverization to a particle size of 200 to 400 mesh after drying the pork potato absorbed by the bovine beard extract. Freeze drying or hot air drying may be used for drying. After drying, the pork potatoes are finely pulverized to a particle size of 200 to 400 mesh using a fine grinder.

The extract of cheekbones infiltrated into pork potatoes significantly improves antioxidant activity through synergy with pork potatoes. The pancake powder containing these pork potato powder suppresses rancidity and increases long-term preservation.

Hereinafter, examples are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and the scope of the present invention is not limited to the following examples.

(Example 1)

Pork potato, eggplant, and chestnut were dried with hot air and then pulverized to a particle size of about 300 mesh to prepare pork potato powder, eggplant powder, and chestnut powder.

And, with respect to 100 parts by weight of wheat flour, 20 parts by weight of pork potato powder, 3 parts by weight of eggplant powder, 3 parts by weight of chestnut powder, 1.5 parts by weight of baking powder, 2 parts by weight of salt, and 2 parts by weight of sugar are mixed and fried. A powder composition was prepared.

(Example 2)

The pancake powder composition was prepared in the same manner as in Example 1, but pork potato powder was made and used as follows.

After hot air drying, the pork potatoes were pulverized to a size of 40 mesh, and then a liquid cheekbones extract was sprayed. Then, after leaving it for 40 minutes, it was dried with hot air, and then pulverized to a size of 300 mesh to obtain pork potato powder.

Cheek beard extract was prepared by adding water 10 times by weight to the leaves of the cheek beard, extracted for 3 hours at 100°C, and then filtered through a sieve.

(Comparative example)

With respect to 100 parts by weight of wheat flour, 1.5 parts by weight of baking powder, 2 parts by weight of salt, and 2 parts by weight of sugar were mixed to prepare a pancake powder composition.

<Sensory evaluation>

Three kinds of dough were prepared by mixing an appropriate amount of water with the pancake powder compositions of Examples 1 and 2 and Comparative Examples. The dough was spread thinly on a frying pan covered with oil to make pancakes and used as a sample for sensory evaluation.

A trained panel was selected and a 7-point scale (very bad 1 point; bad 2 points; a little bad 3 points; moderate 4 points; slightly good 5 points; good 6 points; very good 7 points) for aroma, appearance, taste, and overall preference. Point). The results of the sensory test are shown in Table 1 below.

division Exterior incense flavor Overall preference map Example 1 4.1 6.2 5.6 5.5 Example 2 4.0 5.9 5.7 5.3 Comparative example 4.3 3.5 3.2 3.6

As a result of sensory evaluation, it was found that there was no significant difference between Examples and Comparative Examples in appearance.

However, in flavor and taste, the examples were found to have significantly higher scores than the comparative examples. This seems to be the result of enhancing the flavor of pork potato, eggplant, and chestnut added to the flour to improve aroma, taste, and overall acceptability.

In addition, since there was no significant difference between Examples 1 and 2, the acceptability seems to be equivalent.

<Antioxidant activity test>

Antioxidant activity was tested using the pancake powder compositions of Examples 1 and 2 and Comparative Examples as samples.

After dissolving the pancake powder composition in water, it was filtered under reduced pressure with a microfiltration filter and a filter paper to remove solids, concentrated to 50 mL, and diluted to 1000 ppm by adding distilled water.

The antioxidant activity (electron donation ability, EDA%) of the sample was measured by modifying the Blois method. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, and allowed to stand for 30 minutes, and the absorbance was measured at 517 nm. The radical scavenging activity was expressed as the rate of decrease in absorbance of the sample addition and no addition. The radical scavenging activity was calculated by the following equation, and the results are shown in Table 2 below.

Radical scavenging activity (%) = (1-absorbance of sample added/absorbance of no added group)×100

division Radical scavenging activity (%) Example 1 34.8±0.9 Example 2 52.7±0.3 Comparative example 23.5±0.8

Through the above experimental results, it was confirmed that the radical scavenging activity of Example 2 was much higher than that of Example 1. This seems to be due to the result of greatly improved antioxidant activity due to the synergistic effect of pork potato and cheek beard extract. Therefore, the present invention is expected to be able to increase long-term preservation by suppressing rancidity, and it is useful for health when eating food cooked with such pancake powder.

In the above, the present invention has been described with reference to an exemplary embodiment, but this is only exemplary, and those of ordinary skill in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (4)

delete delete delete Drying and pulverizing pork potato, eggplant, and chestnut to obtain pork potato powder, eggplant powder, and chestnut powder, respectively;
With respect to 100 parts by weight of flour, 10 to 30 parts by weight of the pork potato powder, 1 to 5 parts by weight of the eggplant powder, 1 to 5 parts by weight of the chestnut flour, 1 to 3 parts by weight of baking powder, and 1 to 5 parts by weight of salt Including; mixing parts by weight and 1 to 5 parts by weight of sugar,
The pork potato powder is a) first pulverizing the pork potatoes to a particle size of 20 to 100 mesh after drying, b) spraying the first pulverized pork potatoes with cheekbones extract, c) the cheekbones beard The step of allowing the extract-sprayed pork potato to be allowed to stand for 20 to 60 minutes to absorb the cheekbones extract into the pork potato, and d) drying the pork potato into which the cheekbones extract is absorbed, and then to a particle size of 200 to 400 mesh. Method for producing a pancake powder composition using pork potato, characterized in that obtained through the step of secondary grinding.