KR102349965B1 - Manufacturing Method of Passion Leaf Snack Chip - Google Patents

Abstract

The present invention relates to a method for manufacturing cedar and leaf basalts, comprising the steps of immersing cedar and leaves in vinegar water for 10 to 20 minutes and then drying them (step 1); adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried cedar and leaves, steaming at 100 to 150° C. for 3 to 4 minutes in a steamer, and then cooling (step 2); Preparing a paste by adding 5-10 parts by weight of rice flour and 5-10 parts by weight of glutinous rice flour to 100 parts by weight of water and stirring (step 3); Preparing a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste (step 4); applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the cedar and leaves steamed in a steamer with the flour mixture (step 5); and putting the cedar and leaves coated with the sauce in a dryer and drying at 65 to 70° C. for 3 to 4 hours (step 6); It is a technical feature to include, and has the advantage of removing the bitter taste of cedar and leaves.

Description

Manufacturing method of cedar and leaf relief {Manufacturing Method of Passion Leaf Snack Chip}

The present invention relates to a method for manufacturing cedar and leaf lozenges, and more particularly, to a method for manufacturing cedar and leaf lozenges, capable of removing the bitter taste of cedar and leaves.

Cedaraceae , also called Passiflora edulis , is a perennial evergreen vine cultivated in subtropical and tropical regions. Major varieties include 'Rubi star', 'Red purple', 'New black', 'Peach', and 'Lack beauty'. . The edible part is a fruit, ball-shaped, weighing about 40-70 g, and has a good flavor and fragrance, so it is used raw or to make beverages, processed products, and perfumes.

Alkaloid, saponin, polyphenol, flavicarpa, lucenin-2, vicenin-2, isoorientin (isoorientin), isovitexin, luteolin-6-C-chinoboside, luteolin-6-C-fucoside, etc. It is known to have various functions such as antioxidant, anti-inflammatory, sedative, diuretic, tonic, hypertension treatment, skin inflammation, nerve stabilizer, anticonvulsant, and anti-anxiety agent.

In oriental medicine, cedar and fruit are known for their detoxifying action, which removes fever and poison, and as an analgesic antispasmodic that relieves pain and stabilizes the mind. It is also effective for sleep disorders accompanying It is also applied to calm the eye and cough.

Republic of Korea Patent Publication No. 10-1861604 (2018.05.28.) discloses a method for producing cedar and wine.

Korean Patent Laid-Open Publication No. 10-2020-0030995 (2020.03.23.) discloses a meat sauce and a method of manufacturing the same using cedar fruit.

Republic of Korea Patent Publication No. 10-2020-0064899 (2020.06.08.) discloses a cosmetic composition for skin whitening comprising a fraction of cedar extract.

The above patent discloses a method for producing wine from cedar and fruit, a method for manufacturing a meat sauce using cedar and pulp, and a cosmetic composition for skin whitening using cedar, pulp and seeds, but still manufacturing freckles using cedar and leaves The method has not been disclosed.

KR 10-1861604 B1 2018.05.28. KR 10-2020-0030995 A 2020.03.23. KR 10-2020-0064899 A 2020.06.08.

It is an object of the present invention to provide a method for manufacturing cedar and leaves, which can remove the bitter taste of cedar and leaves.

Another object of the present invention is to provide a method for producing cedar and leaf porridge, which has excellent sweetness and is not greasy so that children, adolescents and the elderly can consume as a snack.

In order to achieve the above object, the present invention provides the following means.

The present invention, the step of drying after immersing cedar and leaves in vinegar water for 10 to 20 minutes (step 1); adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried cedar and leaves, steaming at 100 to 150° C. for 3 to 4 minutes in a steamer, and then cooling (step 2); Preparing a paste by adding 5-10 parts by weight of rice flour and 5-10 parts by weight of glutinous rice flour to 100 parts by weight of water and stirring (step 3); Preparing a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste (step 4); applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the cedar and leaves steamed in a steamer with the flour mixture (step 5); and putting the cedar and leaves coated with the sauce in a dryer and drying at 65 to 70° C. for 3 to 4 hours (step 6); It provides a method for producing cedar and leaf relief, comprising a.

In step 1, the vinegar water is mixed with 1 to 5 parts by weight of three vegetable vinegar in 100 parts by weight of water, and the three vegetable vinegar is 20 to 30 parts by weight of three vegetables, 10 to 15 parts by weight of glucose and solid cultured yeast in 100 parts by weight of water. It is prepared by mixing 1 to 5 parts by weight and fermenting at 15 to 20 ° C for 5 to 6 days, diluted with 3% alcohol, inoculated with acetic acid bacteria, and fermented at 20 to 25 ° C for 3 to 4 days.

delete

In step 4, the onion enzyme solution is prepared by filtration after adding 5 to 10 parts by weight of stevia and 1 to 5 parts by weight of pansy flowers to 100 parts by weight of onion and fermenting it at 20 to 25° C. for 1-2 days.

The method for producing cedar and leaf relief according to the present invention has an advantage in that the bitter taste of cedar and leaves can be removed.

In addition, the method of manufacturing cedar and leaf basmati according to the present invention has an advantage that it has excellent sweetness and is not greasy, so that children, adolescents and the elderly can consume it as a snack.

1 is a photograph of cedar and leaf relief prepared in Example 1 of the present invention.

Hereinafter, the present invention will be described in detail.

First, a method for manufacturing cedar and leaf relief according to the present invention will be described.

The method for producing cedar and leaf engravings of the present invention,

A step of drying cedar and leaves after immersing them in vinegar water for 10 to 20 minutes (step 1);

adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried cedar and leaves, steaming at 100 to 150° C. for 3 to 4 minutes in a steamer, and then cooling (step 2);

Preparing a paste by adding 5-10 parts by weight of rice flour and 5-10 parts by weight of glutinous rice flour to 100 parts by weight of water and stirring (step 3);

Preparing a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste (step 4);

applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the cedar and leaves steamed in a steamer with the flour mixture (step 5); and

Putting the cedar and leaves coated with the sauce in a dryer and drying at 65 to 70° C. for 3 to 4 hours (step 6);

includes

In step 1, the vinegar water is preferably prepared by mixing 1 to 5 parts by weight of three vegetable vinegar in 100 parts by weight of water.

When preparing the vinegar water, when less than 1 part by weight of ginseng vinegar is mixed with 100 parts by weight of water, there is a problem that the bitter taste of cedar and leaves cannot be removed, and when mixed with more than 5 parts by weight, there is a problem of vinegar taste.

The samchae vinegar is made by mixing 20 to 30 parts by weight of ginseng in 100 parts by weight of water, 10 to 15 parts by weight of glucose and 1 to 5 parts by weight of solid cultured yeast, followed by alcohol fermentation at 15 to 20°C for 5 to 6 days. It is prepared by inoculating acetic acid bacteria after dilution to 3% and fermenting it for 3 to 4 days at 20~25℃.

The three vegetables are sweet, bitter and spicy like ginseng, garlic, leek, and green onion combined. As a plant of the genus Allium, it grows wild in the high altitudes of 1,400m above sea level in the Himalayas, and is distributed in China, India, Bhutan, Sri Lanka, and Myanmar. Samchae is a vegetable that is easily used like green onion and garlic. It improves blood circulation and has pharmacological effects on inflammatory and cancer diseases, so it has been used as a folk prescription for a long time. As for the physiological activity of the three chaesae known so far, antioxidant and anti-inflammatory properties are known due to the DPPH radical scavenging ability and the inhibitory effect of nitric oxide production.

Step 2 is a step of cooling after adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried cedar and leaves and steaming at 100 to 150° C. for 3 to 4 minutes in a steamer.

When less than 1 part by weight of the flour mixture is added to 100 parts by weight of the dried cedar and leaves, there is a problem that the bitter taste of cedar and leaves cannot be removed, and when more than 5 parts by weight is added, there is a problem that the unique taste of cedar and leaves cannot be felt.

The flour mixture includes 96% by weight of wheat flour and 4% by weight of fermented coffee powder.

The fermented coffee powder was inoculated with lactic acid bacteria at a concentration of 5% by weight in 95% by weight of a sterilized medium, and 10 parts by weight of coffee beans were mixed with 100 parts by weight of a lactic acid bacteria culture anaerobically cultured at 36°C for 34 hours, and then through anaerobic culture. After fermentation, roasted for 20 to 22 minutes, freeze-dried at -20°C to -10°C for 20 to 24 hours, and then pulverized.

Step 4 is to prepare a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste is a step to

In the grass, soy sauce, oligosaccharides, sesame oil, onion enzyme and honey are mixed to prepare a sauce, thereby removing the bitter taste of cedar and leaves, as well as improving the sweet taste.

The onion enzyme solution is prepared by adding 5-10 parts by weight of stevia and 1-5 parts by weight of pansy flowers to 100 parts by weight of onion, fermenting it at 20-25° C. for 1-2 days, and then filtering it.

The pansy ( Viola tricolor var. hortensis ) belongs to the violet family (Violaceae), and is an annual grass improved from violets native to northern Europe, also called tricolor violets. It is widely cultivated for ornamental purposes around the world, including Korea, and its flowers and herbs are eaten as medicine or food. The height of the pansy is 12~25cm, and the stem grows straight or branched, and the branches are many. The lower leaves are oval-shaped, and the upper leaves are long spatula-shaped. The petiole is long and has large stipules. In April to May, a long peduncle comes out from the leaf axil and hangs one by one at the end. Flowers are Soryunjong, Jungryunjong, and Daeryunjong. There are 5 petals, but the shape is not the same, and there are three colors of white, yellow, and purple, and the horticultural variety has many variations such as monochromatic or orange, brown blue, red, and blue. Components contained in the stem and leaves of pansy include violutoside, and components contained in flowers include rutin, essential oil, saponin, vitamin A, vitamin C, and tocopherol. have. In addition, there are lycopene, xanthophyll and phytofluene of carotenoid components. In addition, the pansy outpost has the effect of promoting the excretion of chlorine ions in the urine, and the flower has the effect of stopping coughing, so it is also effective in respiratory diseases such as colds, bronchitis, whooping cough and asthma, dermatitis such as eczema, cystitis, and rheumatoid arthritis. known to be effective.

Step 5 is a step of applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the cedar and leaves steamed in the steamer after the flour mixture is embedded.

When less than 10 parts by weight of the sauce is applied to 100 parts by weight of cedar and leaves steamed in the steamer after the flour mixture is buried, there is a problem that the cedar and leaves have a bitter taste, and when more than 20 parts by weight is applied, the sweet taste becomes too strong have.

Step 6 is a step of putting the cedar and leaves coated with the sauce in a dryer and drying at 65 to 70° C. for 3 to 4 hours.

When the cedar and leaves to which the sauce is applied are put in a dryer and dried at a temperature of less than 65 ℃, there is a problem in that the texture of cedar and leaf relief is reduced, and when dried at a temperature of more than 70 ℃, the nutrients of the cedar and leaves are destroyed. there is

The method for producing cedar and leaf relief according to the present invention has an advantage in that the bitter taste of cedar and leaves can be removed.

In addition, the method of manufacturing cedar and leaf basmati according to the present invention has an advantage that it has excellent sweetness and is not greasy, so that children, adolescents and the elderly can consume it as a snack.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

The cedar and leaves were immersed in vinegar water for 10 minutes and then dried. In step 1, the vinegar solution was prepared by mixing 5 parts by weight of three parts by weight of vinegar in 100 parts by weight of water. The ginseng vinegar is prepared by mixing 30 parts by weight of ginseng, 10 parts by weight of glucose, and 5 parts by weight of solid cultured yeast in 100 parts by weight of water, diluting ginseng liquor fermented with alcohol at 20°C for 6 days with 3% alcohol, and then inoculating acetic acid bacteria. It was prepared by fermentation at 25° C. for 4 days. 5 parts by weight of a flour mixture was added to 100 parts by weight of the dried cedar and leaves, and steamed at 130° C. for 4 minutes in a steamer, followed by cooling. The flour mixture was prepared by mixing 96% by weight of wheat flour and 4% by weight of fermented coffee powder. The fermented coffee powder was inoculated with lactic acid bacteria at a concentration of 5% by weight in 95% by weight of the sterilized medium, and 10 parts by weight of coffee beans were mixed with 100 parts by weight of a lactic acid bacteria culture anaerobically cultured at 36°C for 34 hours, and then through anaerobic culture. After fermentation, it was prepared by roasting for 20 minutes, freeze-drying at -20°C for 24 hours, and then pulverizing. 10 parts by weight of rice flour and 10 parts by weight of glutinous rice flour were added to 100 parts by weight of water and stirred to prepare a paste. A sauce was prepared by mixing 10 parts by weight of soy sauce, 10 parts by weight of oligosaccharide, 5 parts by weight of sesame oil, 5 parts by weight of onion enzyme solution, and 5 parts by weight of honey to 100 parts by weight of the paste. The onion enzyme solution was prepared by adding 10 parts by weight of stevia and 5 parts by weight of pansy flowers to 100 parts by weight of onion and fermenting it at 25° C. for 2 days, followed by filtration. 15 parts by weight of the sauce was evenly and thinly applied to 100 parts by weight of the cedar and leaves steamed in the steamer after the flour mixture was applied. The cedar and leaves coated with the above sauce were put in a dryer and dried at 70° C. for 3 hours to prepare cedar and leaf relief. The photograph is shown in FIG. 1 .

[Comparative Example 1]

In Example 1, baekhyang and leaf relief were prepared in the same manner as in Example 1, except that general vinegar was used instead of using three vegetables vinegar.

[Comparative Example 2]

In Example 1, instead of adding 5 parts by weight of the flour mixture to 100 parts by weight of the dried cedar and leaves and steaming in a steamer, 5 parts by weight of flour was added to 100 parts by weight of the cedar and leaves and steamed. was prepared.

[Comparative Example 3]

In Example 1, instead of using the onion enzyme solution when preparing the sauce, except that onion juice was used, the rest was the same to prepare basil and leaf incidence.

[Experimental Example 1]

For the cedar and leaf relief prepared in Example 1 and Comparative Examples 1 to 3, a sensory test was performed for taste, aroma, texture and overall preference for 20 adult males and females. The test method is a 7-point scoring method, and it is expressed as 7 points: very good, 6 points: good, 5 points: slightly good, 4 points: average, 3 points: slightly bad, 2 points: bad, 1 point: very bad. However, the evaluation results are shown in Table 1 below.

taste incense texture overall sign Example 1 6.8±0.42 6.7±0.41 6.6±0.59 6.7±0.64 Comparative Example 1 3.9±0.68 5.4±0.76 5.6±0.62 4.6±0.35 Comparative Example 2 3.3±0.43 5.1±0.68 5.8±0.32 4.2±0.62 Comparative Example 3 3.8±0.72 5.2±0.82 5.9±0.62 4.5±0.55

From Table 1, it can be seen that the cedar and leaf relief of Example 1 according to the present invention exhibited superior evaluation in taste, aroma, texture, and overall preference compared to the cedar and leaf relief of Comparative Examples 1 to 3.

Claims (4)

A step of drying cedar and leaves after immersing them in vinegar water for 10 to 20 minutes (step 1);
adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried cedar and leaves, steaming at 100 to 150° C. for 3 to 4 minutes in a steamer, and cooling (step 2);
Preparing a paste by adding 5-10 parts by weight of rice flour and 5-10 parts by weight of glutinous rice flour to 100 parts by weight of water and stirring (step 3);
Preparing a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste (step 4);
applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the cedar and leaves steamed in a steamer with the flour mixture (step 5); and
Putting the cedar and leaves coated with the sauce in a dryer and drying at 65-70° C. for 3 to 4 hours (step 6);
containing,
A method of manufacturing cedar and leaf relief.
The method of claim 1,
In step 1, the vinegar water is mixed with 100 parts by weight of water 1 to 5 parts by weight of the three vegetable vinegar,
The samchae vinegar is made by mixing 20-30 parts by weight of ginseng in 100 parts by weight of water, 10-15 parts by weight of glucose, and 1-5 parts by weight of solid cultured yeast, followed by alcohol fermentation at 15-20 ℃ for 5-6 days. Manufactured by inoculating acetic acid bacteria after dilution to 3% and fermenting at 20-25 ° C for 3-4 days,
A method of manufacturing cedar and leaf relief.
delete The method of claim 1,
In step 4, the onion enzyme solution is prepared by adding 5 to 10 parts by weight of stevia and 1 to 5 parts by weight of pansy flower to 100 parts by weight of onion and fermenting it at 20-25 ° C. for 1-2 days, followed by filtration,
A method of manufacturing cedar and leaf relief.

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