KR102537217B1 - Manufacturing method of steamed Borigulbi using wild simulated Ginseng powder - Google Patents

Abstract

The present invention comprises the steps of preparing a pretreatment solution by adding and mixing Angelica gigas extract, Baeksuo extract, and Ginkgo biloba extract to rice water; Preparing a diluted wild ginseng powder by adding and mixing wild ginseng powder, fermented milk extract and sprout barley extract to water; Dipping and immersing barley gulbi in the pretreatment solution; Taking out the immersed barley gulbi, putting it in a steamer and steaming it; And it provides a method for producing steamed barley corolla, comprising the step of applying the dilution of the wild ginseng powder to the barley barley, which has been steamed. Steamed barley corolla prepared by the manufacturing method of the present invention can broaden the selection of consumers because the nutritional and sensory characteristics are simultaneously improved. In particular, since the steamed barley corolla prepared by the manufacturing method of the present invention contains wild ginseng powder, various physiological functions such as immune function enhancement, anti-inflammatory, antioxidant, anti-diabetic, anti-thrombotic, anti-cancer, and memory improvement can be given to consumers. can

Description

Manufacturing method of steamed borigulbi using wild ginseng powder {Manufacturing method of steamed Borigulbi using wild simulated Ginseng powder}

The present invention relates to a method for producing braised barley corolla, and more particularly, to a method for producing braised barley corolla with improved nutritional and sensory properties at the same time.

Barley oysters are dried croakers naturally in the sea breeze, and then stacked and stored in a jar with whole grains, and aged to prevent mold. If you put dried oysters dried in the sea breeze in a rice bowl and store them in a jar for more than one year, the taste improves as the rice bran component of barley matures them, and the fishy smell gradually disappears as the oysters absorb the scent of barley. In addition, the oil in the coriander oozes out through the skin, giving it a yellowish color. When eating gulbi stored in a barley jar, soak it in rice water and steam it for a unique texture.

On the other hand, barley gulbi is a food that is avoided by some consumers due to fishy components and foreign odors that give a sense of repulsion, such as a high risk of decay due to changes in the external environment during the aging process and a unique smell due to fat rancidity even after aging.

In order to solve this problem, Korean Patent Registration No. 10-1880263 discloses a selection process for selecting oysters dried for 75 days to 110 days in consideration of size and dryness; A process of soaking the oysters selected through the screening process in an aqueous solution mixed with water, sugar, salt, and soju for 40 to 50 minutes; A washing step of removing impurities by washing the oysters soaked through the soaking step; Arrange the oysters washed through the washing process in the steamer with the internal side facing down, and evenly spray the cooking wine on the aligned oysters with a spray, so that the barley is in contact with the top and bottom of the oysters, and the back of the lotus leaf is up A steaming process of steaming in a steamer by perforating a plurality of air holes in the lotus leaf after covering the top of the gulbi by facing it; After placing the steamed oysters steamed through the steaming process on a wire mesh with a steamer, removing the lotus leaves and drying them for a certain period of time, turning the steamer over the wire mesh so that the internal side of the oysters faces up Drying process to remove fish oil generated in the steaming process ; A grooming step of trimming the dorsal fin and tail of the gulbi that has gone through the drying step; A packaging process of arranging the oysters trimmed through the grooming process so that their heads face one direction and packaging them one by one in a steam pack container; And a method for producing steamed barley oysters using lotus leaves is disclosed, including a storage step of storing the oysters packaged through the packaging process in a refrigerated warehouse. In addition, Korean Patent Registration No. 10-1880265 discloses a method for producing barley gulbi using deodeok pickles. In addition, various prior arts include herbs such as rosemary, lavender, peppermint, green tea, sage, chamomile, oregano, basil, bay leaf, etc. in the process of preparing barley barley or steaming barley barley; seasonings such as garlic, green onion, onion, red pepper, ginger, pepper, soy sauce, and vinegar; Pine needles, phosphoric acid, fusiformis, perilla grass, glasswort, citron extract, water parsley, leek, crown daisy, parsley, sancho, cinnamon powder, plum, turmeric, gardenia, raspberry, barley extract, wild chrysanthemum extract, pine needle powder, ginseng powder, licorice powder A rice method using or adding other ingredients such as goji berry powder, Schisandra chinensis powder, Angelica quinoa powder, and black tea powder has been proposed.

The present invention has been derived under the conventional technical background, and an object of the present invention is to provide a method for producing steamed barley oysters with improved nutritional and sensory properties at the same time.

The inventor of the present invention has derived a process of diluting wild ginseng powder in water to prepare a dilute liquid of wild ginseng powder and sprinkling it on steamed wild ginseng in order to improve the nutritional properties of braised barley culls, but in this case, It was confirmed that the sensory characteristics were significantly lowered due to the unique bitter taste of wild ginseng. In order to solve this problem, the inventors of the present invention treated the barley barley with a pretreatment solution containing certain components before steaming and treated the steamed barley barley with a diluted solution containing other ingredients in addition to wild ginseng powder on the steamed barley barley. In this case, the barley barley braised It was confirmed that nutritional properties and sensory properties are simultaneously improved, and the present invention was completed.

In order to solve the above object, the present invention comprises the steps of preparing a pretreatment solution by adding and mixing Angelica gigas extract, Baeksuo extract and Ginkgo biloba extract to rice water; Preparing a diluted wild ginseng powder by adding and mixing wild ginseng powder, fermented milk extract and sprout barley extract to water; Dipping and immersing barley gulbi in the pretreatment solution; Taking out the immersed barley gulbi, putting it in a steamer and steaming it; And it provides a method for producing steamed barley corolla, comprising the step of applying the dilution of the wild ginseng powder to the barley barley, which has been steamed.

Steamed barley corolla prepared by the manufacturing method of the present invention can broaden the selection of consumers because the nutritional and sensory characteristics are simultaneously improved. In particular, since the steamed barley corolla prepared by the manufacturing method of the present invention contains wild ginseng powder, various physiological functions such as immune function enhancement, anti-inflammatory, antioxidant, anti-diabetic, anti-thrombotic, anti-cancer, and memory improvement can be given to consumers. can

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing steamed barley corolla with improved nutritional and sensory properties at the same time.

The manufacturing method of steamed barley corolla according to the present invention includes the steps of preparing a pretreatment solution by adding and mixing Angelica gigas extract, Baeksuo extract, and Ginkgo biloba extract to rice water; Preparing a diluted wild ginseng powder by adding and mixing wild ginseng powder, fermented milk extract and sprout barley extract to water; Dipping and immersing barley gulbi in the pretreatment solution; Taking out the immersed barley gulbi, putting it in a steamer and steaming it; And applying the dilution of the wild ginseng powder to the steamed barley gulbi.

Hereinafter, the present invention will be described step by step.

Preparing a pretreatment solution

In the present invention, the pretreatment solution plays a role in improving the texture and taste of braised wild ginseng powder in harmony with the diluted wild ginseng powder described later and diluting the peculiar smell of wild ginseng powder or the peculiar smell of wild ginseng powder.

The pre-treatment solution is a liquid composition containing rice water, Angelica gigas extract, Baeksuo extract and ginkgo leaf extract, preferably 2 to 10 parts by weight of Angelica gigas extract and 2 to 10 parts by weight of Baeksuo extract per 100 parts by weight of rice water. and 2 to 10 parts by weight of ginkgo biloba extract, more preferably 3 to 8 parts by weight of Angelica gigas extract, 3 to 8 parts by weight of Baeksuo extract, and 3 to 8 parts by weight of ginkgo biloba extract per 100 parts by weight of rice water.

The Angelica gigas is a perennial plant belonging to the dicotyledonous plant, umbel, umbel, umbel, and its roots are used as medicine. The baeksuoh ( Cynanchum wilfordii ) is a vine perennial plant belonging to the Asclepiadaceae genus Cynanchum, and its roots are used as medicine. In the present invention, the plant part for obtaining the Angelica gigas extract or Baeksuo extract is not significantly limited to the root, stem, leaf, flower, seed, etc., and the root is preferable in consideration of the texture, taste, smell, etc.

The Angelica gigas extract, Baeksuo extract, and Ginkgo biloba extract constituting the pretreatment solution may be prepared by various methods. For example, it may be prepared by mixing donkey, baeksuo, and ginkgo leaves, adding an extraction solvent thereto, and extracting the mixed extract. It can also be produced by obtaining. The Angelica gigas extract, Baeksuo extract, or Ginkgo biloba extract may be prepared using a conventional extraction method known in the art, for example, a solvent extraction method. The extraction solvent used in the solvent extraction method is water, a lower alcohol having 1 to 4 carbon atoms (eg, methanol, ethanol, propanol and butanol) or a mixture thereof, a hydrous lower alcohol, propylene glycol, 1,3-butylene glycol , It may be selected from the group consisting of glycerin, acetone, diethyl ether, ethyl acetate, butyl acetate, dichloromethane, chloroform, hexane, and mixtures thereof, preferably selected from water, alcohol, or a water-containing alcohol that is a mixture thereof. And, it is more preferable that it is a hydrous alcohol. When water is used as the extraction solvent, the water is preferably hot water. In addition, when alcohol is used as the extraction solvent, the alcohol is preferably a lower alcohol having 1 to 4 carbon atoms, and more preferably, the lower alcohol is selected from methanol or ethanol. In addition, when using hydrous alcohol as an extraction solvent, the alcohol content is preferably 50 to 90%, more preferably 60 to 85%. Angelica gigas extract, white sulcus extract, or ginkgo leaf extract obtained by the solvent extraction method is filtered and recovered in the form of a filtered extract, concentrated by a vacuum evaporator, etc. and recovered in the form of a concentrated extract, It can be recovered in the form of an extract powder by a solidification method.

Preparing Sanyangsam Powder Dilution Solution

In the present invention, the diluted wild ginseng powder gives nutritional efficacy or physiological activity to steamed barley culls, and improves the texture and taste of steamed barley culls by harmonizing with the above-mentioned pretreatment solution, and smells peculiar to barley culls or sanyang ginseng powder It dilutes and improves the overall acceptability of barley gulbi.

The wild ginseng powder diluted solution is a liquid suspension composition containing water, wild ginseng powder, fermented milk extract and sprout barley extract, preferably 2-15 parts by weight of wild ginseng powder per 100 parts by weight of water, fermented milk extract 1 ~ 8 parts by weight and 1 to 8 parts by weight of sprout barley extract, more preferably 3 to 10 parts by weight of wild ginseng powder per 100 parts by weight of water, 1 to 5 parts by weight of milk extract and 1 to 5 parts by weight of sprout barley extract Contains parts by weight.

The wild simulated ginseng is one of the cultivated ginsengs, and refers to ginseng cultivated without artificial facilities or pesticides in a natural state after sprinkling seeds or seedlings on the mountain. Wild ginseng has various organic substances (saponin, protein, carbohydrates, fat-soluble components) and minerals, of which saponin accounts for about 3-6%. The saponin is a component with the highest pharmacological effect, and was used as a cardiotonic agent and a diuretic in oriental medicine. Saponin shows effects such as anti-inflammation, anti-diabetes, pain suppression, immune function enhancement, memory decline improvement, anti-cancer, antioxidant, and cholesterol lowering. The fat oil refers to the root or rhizome of Sanguisorba officinalis , a plant of the Rosaceae family. The sprout barley refers to a young plant that sprouts on barley and grows to about 15 cm. Sprout barley contains various physiologically active ingredients such as beta-glucan, saponarin, and hexacosanol. An extraction process is required to obtain an extract from the oilseed milk or sprout barley, and at this time, a conventional extraction method known in the art, for example, a solvent extraction method, may be used as the extraction method. Extraction solvents that can be used when preparing an oil extract or sprout barley extract using a solvent extraction method are water, lower alcohols having 1 to 4 carbon atoms (eg, methanol, ethanol, propanol and butanol), or a mixture thereof. It may be selected from the group consisting of lower alcohol, propylene glycol, 1,3-butylene glycol, glycerin, acetone, diethyl ether, ethyl acetate, butyl acetate, dichloromethane, chloroform, hexane, and mixtures thereof, of which water, It is preferably selected from alcohols or mixtures thereof. When water is used as the extraction solvent, the water is preferably hot water. Further, when alcohol is used as the extraction solvent, the alcohol is preferably a lower alcohol having 1 to 4 carbon atoms, and the lower alcohol is more preferably selected from methanol or ethanol. In addition, when using hydrous alcohol as an extraction solvent, the alcohol content is preferably 50 to 90%. The oil extract or barley sprout extract obtained by the solvent extraction method is filtered and recovered in the form of a filtered extract, concentrated by a vacuum evaporator, etc., and recovered in the form of a concentrated extract, and is recovered in a conventional solidification method such as freeze drying or spray drying It can be recovered in the form of an extract powder by

Steps of pre-processing barley gulbi

In the present invention, the step of pre-treating the barley barley consists of immersing the barley barley in the pre-treatment solution and immersing it for a predetermined time. In the present invention, the immersion time is preferably 1 to 6 hr, more preferably 2 to 4 hr, considering sufficient immersion of the pretreatment solution and economic feasibility. In addition, in the present invention, the immersion temperature is preferably room temperature of 15 to 25 ° C., more preferably 16 to 22 ° C., in consideration of immersion efficiency and economy.

Stages of steaming barley gulbi

In the present invention, the step of steaming barley barley is composed of putting the immersed barley barley in a steamer (or steamer) and steaming it at a predetermined temperature. In the present invention, the steaming temperature is preferably 105 ~ 150 ℃, more preferably 110 ~ 140 ℃ when considering the texture, economy, removal efficiency of volatile components, etc.

Step of applying sanyangsam powder diluted solution to barley gulbi

In the present invention, the step of applying the diluted wild ginseng powder to barley gulbi consists of evenly applying the diluted wild ginseng powder to the barley gulbi that has been steamed. As a method of applying the diluted wild ginseng powder, there is a method of spraying diluted wild ginseng powder on the surface of wild ginseng or pouring diluted wild ginseng powder onto the surface of barley.

The steamed barley gully manufacturing method according to the present invention may further include drying the barley culbi coated with diluted wild ginseng powder. As a method of drying the barley gulbi, there are natural drying, cold air drying, hot air drying, and the like.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are only for clearly illustrating the technical features of the present invention, but do not limit the protection scope of the present invention.

1. Preparation of barley gulbi pretreatment solution

(1) Preparation of Angelica gigas extract

The underground part of the dried donkey ( Angelica gigas ) purchased from the Kyungdong Pharmaceutical Market was pulverized and powdered. Thereafter, about 8 times as much 70% alcohol was added to the Angelica gigas powder sample, extracted twice at 80° C. for about 4 hr, and then filtered. Thereafter, the filtered extract was concentrated under reduced pressure and lyophilized to obtain an Angelica gigas extract.

(2) Preparation of Baeksuo Extract

The dried tuberous root of Cynanchum wilfordii purchased from the Kyungdong Pharmaceutical Market was pulverized and powdered. Thereafter, about 6 times as much purified water was added to the powder sample of the tuber tuber root, extracted twice at about 100° C. for about 4 hr, and then filtered. Thereafter, the filtered extract was concentrated under reduced pressure and lyophilized to obtain an extract of Baeksuo.

(3) Preparation of ginkgo biloba extract

Dried ginkgo biloba leaves purchased from the Kyungdong Pharmaceutical Market were pulverized and powdered. Thereafter, about 8 times as much 70% alcohol was added to the ginkgo leaf powder sample, followed by first extraction at 80° C. for about 4 hr, followed by filtration. About 5 times as much 70% alcohol was added to the residue remaining after filtration, followed by secondary extraction at 80° C. for about 4 hr, followed by filtration. Thereafter, the filtered extracts were collected, concentrated under reduced pressure, and lyophilized to obtain a ginkgo biloba extract.

(4) Manufacture of barley gulbi pretreatment liquid

5 parts by weight of Angelica gigas extract, 5 parts by weight of Baeksuo extract, and 5 parts by weight of ginkgo leaf extract were added to 100 parts by weight of rice water and stirred to prepare a pretreatment solution for barley corolla.

2. Preparation of wild ginseng powder diluted solution

(1) Preparation of oil extract

1000 parts by weight of purified water was added to 100 parts by weight of dried fermented oil [the root of Sanguisorba officinalis , a plant in the Rosaceae family], extracted at about 100 ° C. for about 3.5 hr, and the extract was filtered with a filter paper having a pore size of about 25 μm or less did The filtered extract was concentrated under reduced pressure at a concentration of about 20 to 25 Brix at about 55 to 60 ° C to obtain a concentrated extract, and spray-dried to prepare a powdered oil extract.

(2) Preparation of sprout barley extract

1000 parts by weight of purified water was added to 100 parts by weight of barley sprout powder, extracted at about 100 ° C. for about 3.5 hr, and the extract was filtered with a filter cloth having a pore size of about 1 μm or less. The filtered extract was concentrated under reduced pressure to a concentration of about 20 to 25 Brix at about 55 to 60° C. to obtain a concentrated extract, which was then lyophilized to prepare a barley sprout extract in powder form.

(3) Manufacture of wild ginseng powder diluted solution

Preparation Example 1.

To 100 parts by weight of purified water, 6 parts by weight of wild ginseng powder, 2 parts by weight of fermented milk extract and 2 parts by weight of sprout barley extract were added and stirred to prepare a dilution of wild ginseng powder.

Comparative Preparation Example 1.

10 parts by weight of sanyangsam powder was added to 100 parts by weight of purified water and stirred to prepare a diluted sanyangsam powder.

3. Manufacture of steamed barley oyster

Preparation Example 2.

The barley gulbi was immersed in the pretreatment solution and immersed for about 3 hr at room temperature (around 20 ° C.). Thereafter, the immersed barley gulbi was put into a steamer (or steamer) and steamed at a temperature of about 120 to 140 ° C. Thereafter, the wild ginseng powder diluted solution prepared in Preparation Example 1 was evenly sprinkled on the surface of the steamed barley corolla and dried in cold air to complete the braised barley corolla.

Comparative Preparation Example 2.

The barley gulbi was immersed in the pretreatment solution and immersed for about 3 hr at room temperature (around 20 ° C.). Thereafter, the immersed barley gulbi was put into a steamer (or steamer) and steamed at a temperature of about 120 to 140 ° C. Thereafter, the wild ginseng powder diluted solution prepared in Comparative Preparation Example 1 was evenly sprinkled on the surface of the steamed barley corolla and dried in cold air to complete the steamed barley corolla.

Comparative Preparation Example 3.

The barley gulbi was immersed in rice water and immersed for about 3 hr at room temperature (around 20 ° C.). Thereafter, the immersed barley gulbi was put into a steamer (or steamer) and steamed at a temperature of about 120 to 140 ° C. Thereafter, the wild ginseng powder diluted solution prepared in Preparation Example 1 was evenly sprinkled on the surface of the steamed barley corolla and dried in cold air to complete the braised barley corolla.

Comparative Preparation Example 4.

The barley gulbi was immersed in rice water and immersed for about 3 hr at room temperature (around 20 ° C.). Thereafter, the immersed barley oyster was put into a steamer (or steamer), steamed at a temperature of about 120 to 140 ° C, and dried in cold air to complete steamed barley oyster.

4. Sensory evaluation of steamed barley oysters

A sensory evaluation was conducted on the steamed barley oysters prepared in Preparation Example 2, Comparative Preparation Example 2, Comparative Preparation Example 3 and Comparative Preparation Example 4 targeting 30 sensory evaluation experts. Specific sensory evaluation items were odor acceptance, texture acceptance, taste acceptance, and total acceptance, and a 10-point scale method (worst: 1 point; most favorable: 10 points) was used for each item. Table 1 shows the results of sensory evaluation of steamed barley oysters.

Steamed Barley Rolls Classification smell preference Taste preference Taste preference full signage Preparation Example 2 8.9 9.3 9.1 9.2 Comparative Preparation Example 2 6.5 8.9 5.3 6.7 Comparative Preparation Example 3 8.6 6.4 6.2 7.3 Comparative Preparation Example 4 6.2 5.9 8.5 7.1

As shown in Table 1, the steamed barley corolla prepared in Preparation Example 2 showed the highest value in all sensory evaluation items. On the other hand, the steamed barley corolla prepared in Comparative Preparation Example 2 showed a high value in texture preference, but showed low values in odor preference and taste preference. In addition, the steamed barley corolla prepared in Comparative Preparation Example 3 showed a high value in odor preference, but showed low values in texture preference and taste preference. In addition, the steamed barley corolla prepared in Comparative Preparation Example 4 showed a high value in taste preference, but showed low values in odor preference and texture preference.

As described above, the present invention has been described through examples, but the present invention is not necessarily limited thereto, and various modifications are possible without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be construed to include all embodiments falling within the scope of the claims appended hereto.

Claims (8)

Preparing a pretreatment solution by adding and mixing Angelica gigas extract, Baeksuo extract, and Ginkgo biloba extract to rice water;
Preparing a diluted wild ginseng powder by adding and mixing wild ginseng powder, fermented milk extract and sprout barley extract to water;
Dipping and immersing barley gulbi in the pretreatment solution;
Taking out the immersed barley gulbi, putting it in a steamer and steaming it;
Applying the dilution of the wild ginseng powder to barley gulbi, which has been steamed; and
As a method comprising the step of drying barley gulbi coated with sanyangsam powder diluted solution,
The pretreatment solution contains 3-8 parts by weight of angelica root extract, 3-8 parts by weight of Baeksuo extract and 3-8 parts by weight of ginkgo leaf extract per 100 parts by weight of rice water,
The diluted wild ginseng powder contains 3 to 10 parts by weight of wild ginseng powder, 1 to 5 parts by weight of oil extract and 1 to 5 parts by weight of sprout barley extract per 100 parts by weight of water,
The extraction solvent of the Angelica gigas extract, Baeksuo extract, Ginkgo biloba extract, Zeiss milk extract, and Sprout barley extract is water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof,
The immersion time is 2 to 4 hr, the immersion temperature is 16 to 22 ° C,
The steaming temperature is 110 ~ 140 ℃ manufacturing method of barley gulbi steamed. delete delete delete delete delete delete delete