KR102584894B1 - Method for producing water for dough containing cabbage extract and water for dough manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing dough water containing cabbage extract and dough water produced thereby. The method for producing dough water containing cabbage extract, according to one embodiment of the technical idea of the present invention, comprises: a cabbage fermentation liquid production step (S100) of producing cabbage fermentation liquid using cabbage; a kelp water production step (S200) of producing kelp water using kelp; a plum fermentation liquid manufacturing step (S300) of manufacturing plum fermentation liquid using plums; and a dough water preparation step (S400) of preparing dough water by mixing the cabbage fermentation liquid, kelp water and plum fermentation liquid. In the dough water preparation step (S400), the dough water is mixed in a weight ratio of 30 to 70 parts by weight of the cabbage fermentation liquid, 10 to 30 parts by weight of kelp water, and 5 to 15 parts by weight of plum fermentation liquid. The method for producing dough water containing cabbage extract, according to various embodiments of the technical idea of the present invention by the composition, makes bread dough including cabbage fermentation liquid, does not cause a burden on the stomach, prevents gastrointestinal disorders, has excellent texture and flavor, and can delay the staling process of bread.

Description

Method for producing kneading water containing cabbage extract and kneading water produced thereby {METHOD FOR PRODUCING WATER FOR DOUGH CONTAINING CABBAGE EXTRACT AND WATER FOR DOUGH MANUFACTURED BY THE SAME}

The present invention relates to a method for producing kneading water containing cabbage extract and kneading water produced thereby. More specifically, by manufacturing bread dough containing cabbage extract, it does not burden the stomach and prevents gastrointestinal disorders. The present invention relates to a method for producing kneading water containing cabbage extract, which has excellent texture and flavor and can delay the aging phenomenon of bread, and the kneading water produced thereby.

The dietary habits of Koreans, who traditionally rely on rice as their staple food, are becoming more diverse due to changes in economic growth and improved living standards, and at the same time, consumption of convenient instant meals is rapidly increasing.

In particular, as consumption of bread increases, consumer preferences are diversifying, and interest in health and well-being foods is increasing due to the rapid increase in the elderly population. And as consumers' interest in food is also growing in its health-oriented and nature-friendly nature, attempts to commercialize functional bread products taking this into account and consumer interest in bread using various natural substances are expanding.

Meanwhile, cabbage is one of the most recommended vegetables for recovery from fatigue and indigestion. As an alkaline food, it strengthens muscles and bones, is rich in tartaric acid and malic acid, and contains pectin, gum, inositol, and tannin to promote intestinal activity. It promotes and detoxifies, and has various physiological activities, including anti-inflammatory and anti-cancer effects, including antioxidant and anti-cancer effects, including inhibition of fat peroxidation and free radical scavenging functions, and is known to prevent and improve gastrointestinal disorders.

Cabbage, especially the green leaf part, is rich in dietary fiber and rich in minerals and vitamins, so it is widely used in food. However, the green part is discarded and the white part is used a lot. However, compared to the green part of cabbage, the white part is significantly more nutritious. There is a problem in that it falls off easily, and the green part is rough compared to the white part, so it is not easy to consume a lot.

In addition, the cabbage is simply used for juice, wraps, and salads, and its utility is not good, and in particular, most of the green leaves of cabbage are discarded.

Therefore, there is an urgent need for various ways to utilize cabbage, which is rich in nutrients.

Domestic Registered Patent No. 10-2328001 (registered on November 12, 2021) Domestic Registered Patent No. 10-2010464 (registered on August 7, 2019) Domestic Registered Patent No. 10-2275330 (registered on July 5, 2021)

The problem to be solved by the present invention is to manufacture bread dough containing cabbage extract, thereby preventing gastrointestinal disorders without burdening the stomach, having excellent texture and flavor, and delaying the aging phenomenon of bread. The object is to provide a method for producing kneading water containing extracts and kneading water produced thereby.

In addition, another problem that the present invention aims to solve is to improve the taste and flavor by removing the unpleasant smell unique to cabbage that can occur when using cabbage by squeezing or brewing it, and to sufficiently extract the effective ingredients of cabbage to contain the nutritional components of cabbage. The aim is to provide a method for producing kneading water containing cabbage extract that can be sufficiently consumed, and kneading water produced thereby.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In one embodiment of the technical idea of the present invention, a method for producing dough water containing cabbage extract is disclosed.

The method for producing dough water containing the cabbage extract includes a cabbage fermentation broth production step (S100) of producing cabbage fermentation broth using cabbage; A kelp water production step (S200) of producing kelp water using kelp; A plum fermentation liquid manufacturing step of producing plum fermentation liquid using plums (S300); And a dough water preparation step (S400) of mixing the cabbage fermentation broth, kelp broth, and plum fermentation broth to prepare dough water, and in the dough water production step (S400), the dough water is the cabbage fermentation broth. It is mixed in a weight ratio of 30 to 70 parts by weight, 10 to 30 parts by weight of kelp water, and 5 to 15 parts by weight of fermented plum broth.

In addition, in another embodiment of the technical idea of the present invention, water for dough containing cabbage extract prepared by the above method is disclosed.

Specific details of other embodiments are included in the detailed description.

The method for producing dough water containing cabbage extract according to various embodiments of the technical idea of the present invention is to produce bread dough including cabbage fermentation liquid, thereby not burdening the stomach, preventing gastrointestinal disorders, and improving texture and flavor. It is excellent and can produce dough water that can delay the aging phenomenon of bread.

In addition, the method for producing dough water containing cabbage extract according to various embodiments of the technical idea of the present invention removes the unpleasant smell unique to cabbage that may occur when using cabbage by squeezing or brewing it, thereby improving the taste and flavor. It is possible to manufacture dough water that can sufficiently extract the cabbage's nutrients and enhance the cabbage's active ingredients.

It will be fully understood that various embodiments of the technical idea of the present invention can provide various effects that are not specifically mentioned.

Figure 1 is a flowchart illustrating a method for producing dough water containing cabbage extract according to an embodiment of the technical idea of the present invention.

The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.

Hereinafter, with reference to the attached drawings, a method for producing dough water containing cabbage extract according to an embodiment of the technical idea of the present invention will be described in detail with preferred embodiments.

Figure 1 is a flowchart illustrating a method for producing dough water containing cabbage extract according to an embodiment of the technical idea of the present invention.

Referring to Figure 1, the method for producing dough water containing cabbage extract according to an embodiment of the technical idea of the present invention includes a cabbage fermentation broth production step (S100), a kelp broth production step (S200), and a plum fermentation broth production step ( S300) and a water preparation step for dough (S400).

1. Cabbage fermentation broth manufacturing step (S100)

The cabbage fermentation broth production step (S100) is a step of producing cabbage fermentation broth using cabbage.

The cabbage is one of the most recommended vegetables for fatigue recovery and indigestion. As an alkaline food, it strengthens muscles and bones, is rich in tartaric acid and malic acid, and contains pectin, gum, inositol, tannin, etc. to promote intestinal activity. It promotes and detoxifies, and has various physiological activities, including anti-inflammatory and anti-cancer effects, including antioxidant and anti-oxidant action, inhibiting fat peroxidation and free radical scavenging functions, and is known to prevent and improve gastrointestinal disorders.

In the cabbage fermentation broth production step (S100), the cabbage fermentation broth is prepared by using the cabbage fermentation broth prepared by the following method, thereby removing the unpleasant smell unique to cabbage that occurs when cabbage is prepared and used as juice or boiled water. It can improve taste and flavor.

First, to prepare the cabbage fermentation liquid, cabbage can be prepared, washed, and the cabbage leaves and cabbage core (i.e., the white part including the root) can be separated.

In the above step, after preparing the cabbage, sodium bicarbonate (NaHCO ₃ ) is dissolved and can be washed with purified water having a concentration range of 1 to 3 (w/w)%. The sodium bicarbonate is also used as a food additive, It is non-toxic and has functions such as penetration, diffusion, and expansion. In the present invention, by washing cabbage using sodium bicarbonate, the cell walls of the mold are expanded to sterilize and wash the cabbage leaves and core at the same time.

Next, the cabbage leaves and cabbage core can be crushed.

In the above step, the cabbage leaves and cabbage core can be pulverized to facilitate maturation and fermentation in later processes. The cabbage leaves and cabbage core can be pulverized using a known grinder.

Next, fermentation bacteria culture can be mixed with the crushed cabbage leaves and cabbage core, respectively.

In the above step, the pulverized cabbage leaves are mixed with licorice and then mixed with a culture solution consisting of lactic acid bacteria culture and yeast culture, and the pulverized cabbage leaves are mixed with stevia leaves and then mixed with the lactic acid bacteria culture and photosynthetic bacteria culture.

Specifically, in the above step, 100 parts by weight of the pulverized cabbage leaves are mixed at a weight ratio of 1 to 5 parts by weight of licorice, and 100 parts by weight of cabbage leaves mixed with the licorice are mixed, and a culture solution consisting of a lactic acid bacteria culture medium and a yeast culture medium. It can be mixed at a weight ratio of 20 to 40 parts by weight, and the lactic acid bacteria culture solution and the yeast bacteria culture solution can be mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture solution and 5 parts by weight of the yeast culture solution.

In addition, in the above step, 1 to 10 parts by weight of stevia leaves are mixed with respect to 100 parts by weight of the pulverized cabbage core, and 10 parts by weight of lactic acid bacteria culture medium and photosynthesis are mixed with respect to 100 parts by weight of cabbage core mixed with the stevia leaves. It can be mixed at a weight ratio of 10 parts by weight of bacterial culture medium.

For the lactic acid bacteria culture medium, the pH of the medium was adjusted to 2.8-3.2 using 1.2N HCl, then the lactic acid strain was isolated from kimchi, and the isolated lactic acid strain was cultured at 37-39°C using MRS broth (Oxoid, England). After culturing for 20 to 25 hours, it was diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant, and the supernatant ( Supernatant) is filtered through a 0.45㎛ syringe filter and then diluted by mixing with 1,000 to 2,000 parts by weight of sterilized distilled water relative to 100 parts by weight of the filtered supernatant. The lactic acid bacteria are obtained from kimchi, a fermented food. Isolated lactic acid strains, specifically, the lactic acid strains include Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Any one or more lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

In addition, the yeast culture broth may be a Moringa-extracted yeast ( Saccharomyces spp. ) fermentation broth. The Moringa-extracted yeast ( Saccharomyces spp. ) fermentation broth is prepared by cultivating Moringa ( Moringa oleifera L. ) leaves at 30 to 40°C. Dry Moringa leaves obtained by drying at high temperature for 5 to 10 days are soaked in 40 times the volume of distilled water, extracted at 85 to 87°C and 1.5 Pa, concentrated by 50%, and then the residue is removed to prepare a Moringa extract. Yeast bacteria ( Saccharomyces spp. ) were inoculated into the Linga extract at a concentration of 5 × 1.0 ⁶ to 10 × 1.0 ⁶ CFU/mL, cultured at 38 to 42°C for 30 hours, and centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes. A moringa extract yeast fermentation broth prepared by taking the supernatant and sterilizing it at a temperature of 120 to 140° C. for 30 to 50 minutes can be used.

In addition, the photosynthetic bacterial culture medium contains 0.5 g of K ₂ HPO ₄ , 0.1 g of NaCl, 0.2 g of MgSO ₄ ·7H ₂ O, 3 g of Na-Acetate, 3 g of yeast extract and 1000 ml of H ₂ O, and inorganic elements Phosphorus CaCl ₂ ·2H ₂ O 0.5 g, FeCl·6H ₂ O 0.025 mg, CuSO ₄ ·5H ₂ O 0.00025 mg, H ₃ BO ₃ 0.005 mg, MnCl ₃ ·4H ₂ O 0.0003 mg and ZnSO ₄ ·7H ₂ O 0.005 After dissolving and mixing mg in order, sterilize and place in a culture bottle, and add at least one selected from the group consisting of Rhodopseudomonas capsulata, Rhodopseudomonas sphaeroides , and Rhodospirillum rubrum . It can be manufactured by inoculating 100 ml of photosynthetic bacteria, filling it with nitrogen gas, sealing it to create an anaerobic state, and then culturing it for 3 days at 30°C under light conditions of 2,000 Lux.

In addition, the licorice is a plant whose roots and stems are used as raw materials for herbal medicine, and contains 3 to 7 sweet components such as glycyrrhizin, coumarin, glucose, sucrose, and mannitol. It is known to contain ingredients that are 200 times sweeter than sugar. Therefore, licorice has a sweet taste and plays a role in reducing bitterness. Additionally, it is known to have detoxifying and anti-inflammatory pharmacological effects.

In addition, the Stevia leaf (Stevia rebaudiana Bertoni) is a perennial herbaceous plant originating from northeastern Paraguay. The stevioside contained in the stems and leaves is a natural sweetener with a sweetness of about 200 to 300 times that of sugar, and is a natural sweetener from Brazil. It has spread to various parts of the world, including Israel, China, Japan, and parts of Europe, and is currently being cultivated in Korea.

There are about 230 species of stevia leaves, but only the S. rebaudiana and S. phlebophylla species contain steviol glycosides, which give a sweet and refreshing taste. There has been recent research showing that stevioside was extracted from pressurized hot water extract of stevia leaves. In addition, stevia leaves have been found to have antibacterial, anticancer, antidiabetic, antiobesity, and blood sugar control effects.

Subsequently, cabbage leaves and cabbage cores mixed with the fermentation bacteria cultures are fermented and then filtered to separate solids and liquid to produce cabbage leaf fermentation broth and cabbage core fermentation broth.

In the above step, cabbage leaves and cabbage cores mixed with the fermentation bacteria culture are fermented at a temperature of 38 to 42° C. for 3 to 7 days and then filtered using a known filter to remove solids to produce a liquid cabbage leaf fermentation liquid and a liquid cabbage. Deep fermentation broth can be produced.

Next, cabbage fermentation broth can be prepared by mixing the liquid cabbage leaf fermentation broth and the liquid cabbage core fermentation broth.

In this step, cabbage fermentation broth can be prepared by mixing the liquid cabbage leaf fermentation broth and the liquid cabbage heart fermentation broth at a weight ratio of 2:1.

Next, the cabbage fermentation broth can be sterilized.

In the above step, the liquid cabbage fermentation broth can be prepared by performing non-heated ultra-high pressure sterilization treatment on the cabbage fermentation broth for 1 to 10 minutes at 600 MPa atmospheric pressure and a temperature of 38° C., without performing a heating process on the cabbage fermentation broth as described above. As heat is not applied, destruction of the active ingredients contained in the cabbage fermentation broth can be prevented.

2. Kelp water production step (S200)

The kelp water production step (S200) is a step of producing kelp water using kelp.

The kelp ( Laminaria japonica ) is a seaweed of the kelp family of the brown algae plant Kelp order. In addition to various pigments such as carotenes, xanthophylls, and chlorophyll, kelp contains mannitol, laminarin, etc., which are produced through carbon assimilation, and cell walls. It contains a lot of alginic acid, a component of , and contains amino acids such as iodine, vitamin B2, and glutamic acid.

In addition, the kelp is rich in about 50 kinds of various minerals, such as calcium, potassium, sodium, and magnesium, which are easily deficient in modern people. The fiber of the kelp regulates the absorption of nutrients in the digestive system and intestines, and reduces fat in the intestines. It acts to quickly excrete waste products such as cholesterol, excessive salt, heavy metals, carcinogens, and feces from the body.

In particular, alginic acid and laminarin are known to have anti-cancer, anti-hypertensive, anti-thrombotic, anti-blood coagulation, anti-inflammatory, antioxidant, anti-cholesterol, blood flow improvement, lipid metabolism improvement, liver function improvement, intestinal function, and diet effects, etc. It is attracting attention as a type of health functional food material.

In the kelp water production step (S200), the kelp water goes through the following processes: (1) kelp washing step, (2) kelp drying step, (3) kelp soaking drying step, and (4) kelp water production step. Manufactured kelp water can be used.

(1) Kelp washing step

The kelp washing step is a step of washing the collected kelp with purified water to remove foreign substances attached to the surface of the kelp.

In the kelp washing step, the kelp is washed using purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved and has a concentration range of 1 to 3 (w/w)%, and then the surface of the kelp is washed again using clean purified water. Can be washed. Sodium bicarbonate is also used as a food additive. It is non-toxic and can have functions such as penetration, diffusion, and expansion. In the present invention, sodium bicarbonate is used to wash the surface of kelp. , the kelp can be sterilized and washed at the same time by expanding the cell walls of the fungus.

(2) Kelp drying step

The kelp drying step is a step of drying the washed kelp.

The kelp drying step may be performed in a well-ventilated place to prevent chlorophyll or other components from being destroyed and the unique flavor of the kelp from disappearing when dried in sunlight. For example, the kelp drying step may be performed at a temperature of 20 to 30° C. and humidity. It can be kept at 60 to 70% and dried for 1 to 3 days.

That is, in the kelp drying step, the washed kelp is dried under the above conditions, so that the moisture contained in the kelp evaporates gradually and evenly, allowing the unique taste, aroma, and nutritional components of the kelp to easily emerge. , The destruction of kelp cell tissue facilitates the penetration of air and promotes fermentation, thereby enhancing the taste and aroma of kelp.

(3) Kelp peeling drying stage

The kelp roasting drying step is a step of mixing shiitake mushrooms with the dried kelp and then roasting and drying.

In the kelp roasting drying step, shiitake mushrooms are mixed with the dried kelp and then roasted, so that when the kelp is boiled and brewed, the useful substances contained in the kelp are easily leached, and shiitake mushrooms are added to the kelp. , kelp water with improved taste, aroma, and nutrients can be produced.

The shiitake mushroom is a nutritious food with high nutritional value and a very high protein digestibility, and has a unique taste and aroma. Recently, it has been widely used as a health food as it is known to contain substances that lower blood pressure and anti-cancer substances. Shiitake mushrooms contain ingredients that decompose serum lipids, so they are widely used in dietary therapy to prevent and improve adult diseases such as high blood pressure and arteriosclerosis.

The main ingredient of shiitake mushrooms is carbohydrates, but because they contain a large amount of crude fiber, they are evaluated as an excellent low-calorie diet food, so they have high utility value as a functional food material, and for this reason, they are one of the mushrooms with the highest production volume in Korea. In addition, it is rich in calcium and phosphorus, contains enough minerals such as iron to treat anemia, and contains nicotinic acid in addition to vitamin complexes such as vitamins B1 and B2, so it is said to be effective in preventing constipation.

Shiitake mushrooms contain polysaccharides including Letinan, which has anti-tumor properties and enhances immunity, eritadenine, which lowers blood pressure, and ergosterol, the parent of vitamin D, which promotes the absorption and use of calcium in the body and helps prevent rickets. It prevents. Additionally, shiitake mushrooms contain guanylic acid and adenylic acid, which determine the taste, so their taste improves when cooked with vegetables.

For example, in the kelp drying step, 10 parts by weight of shiitake mushrooms are mixed with 100 parts by weight of the total content of the dried kelp, and then the kelp mixed with the shiitake mushrooms is placed in a container at a temperature of 85 to 95 ° C. It can be carried out by roasting for 10 to 10 minutes and drying the kelp mixed with the seared shiitake mushrooms by cooling at a temperature of 35 to 45°C for 10 to 60 minutes.

(4) Kelp water production stage

The kelp water production step is a step of preparing kelp water by steeping the kelp mixed with the boiled shiitake mushrooms in water.

In the kelp water production step, the shiitake mushrooms are mixed at a weight ratio of 2,000 to 3,000 parts by weight of water based on 100 parts by weight of the total content of the mixed kelp, and then heated at a temperature of 85 to 95 ° C. for 1 to 5 hours, and then By separating and removing the kelp mixed with the shiitake mushrooms from the water using a sieve, kelp water in which the useful components of the shiitake mushrooms and kelp are sufficiently leached can be produced.

3. Plum fermentation broth manufacturing step (S300)

The plum fermentation broth production step (S300) is a step of producing plum fermentation broth using plums.

The plum consists of the seed in the center of the interior and the remaining flesh portion, and the flesh portion accounts for about 86% of the total weight of the plum, and the flesh contains various organic acids including citric acid, malic acid, tartaric acid, and succinic acid. It is widely used as a health food because it contains a large amount of beneficial nutrients such as various minerals including fruit, catechinic acid, pectin, and tannin.

In order to process these plums into a concentrate, the seeds containing the ingredient amygdalin must be removed.

The nucleus of the immature plum fruit contains amygalin, a glycoside containing two molecules of glucose, which is converted into hydrogen cyanide (HCN), two molecules of glucose, and benzoaldehyde by the enzyme Emulsin. It produces , and if ingested, it can cause abdominal pain, diarrhea, and acute food poisoning. Therefore, when processing plums, care must be taken not to destroy the seeds.

Among the nutrients contained in large quantities in plums, citric acid promotes sugar metabolism and relieves fatigue, while organic acids activate the stomach and stimulate the appetite. In addition, plums are an alkaline food that is good for recovering from fatigue and improving physical constitution. In particular, it has excellent detoxification properties, helping to treat stomach upsets and food poisoning. Its sour taste secretes gastric juice and normalizes the digestive system, preventing indigestion and gastrointestinal disorders. get rid of it

In addition, it is good for constipation and skin care, has a strong sterilizing effect due to its high acidity, and has recently been known as an anti-cancer food. These plums are usually soaked in alcohol, eaten, made into jam, juice, or concentrate, and diluted in drinks, etc. It is used in a variety of ways, including soy sauce, vinegar, confectionery, and tea.

In the plum fermentation broth production step (S300), the plum fermentation broth is (1) plum drying step, (2) black plum production step, (3) black pine needle production step, (4) black plum flesh fermentation step, and (5) black plum production step. Black plum fermentation broth produced through the plum fermentation broth production step can be used.

(1) Plum drying stage

The plum drying step is a step of preparing plums, washing them, and then drying them.

In the plum drying step, drying of the washed plums may be performed by drying at a temperature of 30 to 40° C. for 3 to 7 days, and the plums may be fruits including plum flesh, skin, and seeds.

(2) Black plum manufacturing steps

The black plum production step is a step of producing black plums by steaming the dried plums.

In the black plum production step, the dried plums are steamed to produce black plums, thereby improving palatability by removing the astringent and sour taste of the plum greens. In the black plum production step, the dried plums are mixed at 75 to 80 degrees Celsius. Black plums can be produced by steaming by spraying water vapor at a temperature of ℃ for 1 to 3 days.

In the black plum production step, by producing black plums by steaming them with water vapor as described above, the problem of long-term steaming can be solved and the physiologically active components beneficial to the human body can be significantly increased.

(3) Black pine needle manufacturing stage

The black pine needle production step is a step of preparing pine needles, washing them, drying them, and steaming the dried pine needles to produce black pine needles.

In the step of manufacturing black pine needles, the pine needles are the leaves and shoots of the pine tree (Pinus densiflora Siebold et Zuccarini), a tree that has a long history with our people in Northeast Asia, including Korea, China, and Japan. Fresh pine needles contain a large amount of ascorbic acid, vitamins A, B, and K, bitter substances, flavonoids, anthocyanins, 7 to 12% resin, about 5% tannin, carbohydrates, essential oil, etc. It contains this.

In addition, the entire pine tree contains ingredients that expel body wastes such as alcohol and esters and promote metabolism, as well as phenolic compounds, quinine, terpentine, vitamins A, C, and chlorotyl as main ingredients, as well as glycoginin and apietic acid. Red pine leaves are rich in iron and contain 24 types of amino acids, and 19 types of amino acids composed of proteins were also identified.

In addition, the pine needles are a raw material and source of vitamin C, and since pine needles have a much darker green color, rich carotene can be consumed. In the case of pine needles, the pharmacological value can refer to the general effects of terpenes, phenolic compounds, tannins, etc. In addition, high blood pressure, stroke, diabetes, dementia and anti-aging, anti-cancer effect, liver and stomach, constipation and anemia, chronic alcoholism and hangover relief, nicotine removal, skin care and constitution improvement diet, stamina of men due to various stresses, excessive smoking and drinking. It is especially good for students and test takers who are studying to clear their heads when their head is heavy and their eyes are blurred.

In the black pine needle manufacturing step, the pine needles are prepared, washed, and then steamed to produce black pine needles, thereby removing the unique astringent taste of the pine needles and removing the resin remaining in the pine needles.

In the black pine needle production step, the black pine needles may be manufactured through the following processes: ① pine needle washing step, ② rice water immersion step, ③ pine needle drying step, and ④ pine needle steaming step.

① Pine needle washing step

The pine needle washing step is a step of preparing pine needles and then washing them with purified water.

In the pine needle washing step, dust or foreign substances attached to the pine needles can be removed by preparing the pine needles and then washing them in purified water at a temperature of 20 to 30 ° C. The prepared pine needles may be pine needles containing pine needle shoots.

② Rice water soaking step

The rice water immersion step is a step of immersing the washed pine needles in rice water.

In the rice water immersion step, the resin remaining in the pine needles can be removed by immersing the washed pine needles in rice water. In the rice water immersion step, 300 to 700 parts by weight of rice water are used for 100 parts by weight of the total washed pine needles. It can be carried out by mixing and immersing at a weight ratio of 100 parts by weight and then maintaining the mixture at a temperature of 20 to 30° C. for 1 to 3 days.

③ Pine needle drying stage

The pine needle drying step is a step of separating and drying the immersed pine needles.

The pine needle drying step may be performed by separating the immersed pine needles and drying them at a temperature of 25 to 35° C. for 10 to 30 hours.

④ Pine needle steaming stage

The pine needle steaming step is a step of producing black pine needles by steaming the dried pine needles.

In the pine needle steaming step, the black pine needles can be produced by steaming the dried pine needles by spraying water vapor at a temperature of 75 to 80°C for 3 to 7 days.

(4) Black plum flesh fermentation stage

The black plum flesh fermentation step is a step of separating and pulverizing the black plum flesh and then fermenting it by mixing purified water, black pine needles, and rice malt to prepare a black plum flesh fermentation stock solution.

In the black plum flesh fermentation step, the seeds of the black plum are removed, the black plum flesh is separated and pulverized, and purified water, black pine needles, and rice malt are mixed with the pulverized black plum flesh and fermented. Specifically, the black plum flesh is fermented. In the fermentation step, the pulverized black plum flesh, purified water, black pine needles, and rice malt are 150 to 200 parts by weight of the pulverized black plum flesh, 180 to 220 parts by weight of purified water, 10 to 30 parts by weight of black pine needles, and 30 to 70 parts by weight of rice malt. Black plum pulp fermentation stock solution can be prepared by mixing in weight ratio and then fermenting at a temperature of 38 to 42°C for 1 to 3 days.

The rice malt contains more than 100 types of enzymes, of which representative enzymes include amylase, which converts starch into glucose, protease, which decomposes proteins, lipase, which decomposes fat, and decomposes plant fiber. Cellulase, etc.

Fermentation of the black plum flesh progresses due to these enzymes contained in the rice malt, producing sweet glucose and savory amino acids, and the original taste of the black plum flesh becomes richer and the flavor is added, improving the taste, and enzymes Digestion and absorption are promoted by breaking down the cells of the black plum flesh.

The rice malt contains not only the enzymes above, but also various vitamins and minerals, kojic acid, which has an antioxidant effect, and GABA (γ-aminobutyric acid), which has an anti-stress effect, etc., which helps increase the body's immunity. .

For example, in the black plum flesh fermentation step, the rice malt may be rice malt prepared by the following method.

First, non-glutinous rice can be prepared, washed, and then soaked in water to soak the non-glutinous rice.

This step can be performed by immersing the washed non-glutinous rice in water at a temperature of 15 to 25 ° C. for 100 to 200 minutes. If the immersion of the washed rice is performed below the above lower limit, the non-glutinous rice is sufficiently soaked. A problem may occur, and if it is performed beyond the above-mentioned upper limit range, a problem may occur in which the effect of soaking non-glutinous rice is no longer significantly increased.

Next, water can be removed from the soaked non-glutinous rice and then mixed with fermentation bacteria.

In this step, the soaked non-glutinous rice and fermenting bacteria can be mixed to cultivate rice malt using non-glutinous rice. For example, Aspergillus oryzae (Aspergillus oryzae) can be used as the fermenting bacteria.

The Aspergillus oryzae (Aspergillus oryzae ) is a known strain used in the production of soybean paste. It has excellent starch decomposition ability, the optimal growth temperature is usually around 30°C, it likes high temperature and humidity, and the produced Organic acids include kojic acid and gluconic acid. In addition, the Hwang-Guk-Gyang is widely used as an excellent fermentation fungus that can produce soy sauce, soybean paste, red pepper paste, etc. by using the action of amylase, that is, the power to decompose starch into sugar. You can use it.

Next, rice malt can be produced by placing the non-glutinous rice mixed with the fermenting bacteria in an airtight container and then multiplying the yeast and fermenting it.

In this step, if direct sunlight is applied to the airtight container, the yeast may not grow sufficiently. Therefore, this step can be maintained in a dark room maintained at 38 to 42° C. for 3 to 7 days to proceed with fermentation.

If the fermentation is performed below the above-mentioned lower limit range, the non-glutinous rice may not be sufficiently fermented, and if it is carried out beyond the above-described upper limit range, the physical properties of rice malt may be reduced due to excessive fermentation, and the step is 38. It is preferable to proceed with fermentation for 3 to 7 days in a dark room maintained at a temperature of 42°C.

(5) Black plum fermentation broth manufacturing step

The black plum fermentation broth production step is a step of preparing the black plum fermentation broth by filtering the black plum pulp fermentation broth and then sterilizing it.

In the black plum fermentation broth production step, the black plum fermentation broth can be prepared by removing solids such as black plum powder and black pine needles contained in the black plum pulp fermentation broth using a known filter and then sterilizing it.

The configuration of removing solids such as black plum powder and black pine needles using a filter in the step of producing the black plum fermentation broth is a known technology, and detailed description thereof is omitted for convenience of explanation and clarity of the technical idea of the present invention. I decided to do it.

In addition, the sterilization treatment of the black plum fermentation broth from which the solids have been removed in the step of producing the black plum fermentation broth is performed by subjecting the black plum fermentation broth from which the solids have been removed to unheated ultra-high pressure at 300 to 800 MPa atmospheric pressure and a temperature of 35 to 39° C. for 1 to 10 minutes. This can be done by performing a sterilization treatment. As the fermented black plum liquid from which the solids have been removed is not heated as described above, it is possible to prevent the useful components of the fermented black plum liquid from being destroyed as heat is not applied.

4. Water manufacturing step for dough (S400)

The step of preparing water for dough (S400) is a step of preparing water for dough by mixing the cabbage fermentation broth, kelp broth, and plum fermentation broth.

In the water for dough production step (S400), the water for dough can be prepared by mixing 30 to 70 parts by weight of the fermented cabbage broth, 10 to 30 parts by weight of the fermented kelp water, and 5 to 15 parts by weight of the fermented plum broth in a weight ratio.

Hereinafter, a method for producing dough water containing cabbage extract according to an embodiment of the technical idea of the present invention will be described in more detail with reference to the attached drawings.

<Example 1>

Cabbage fermentation broth was prepared and prepared.

To prepare the cabbage fermentation broth, cabbage was first prepared, separated into cabbage leaves and cabbage cores, the cabbage leaves and cabbage cores were pulverized, and then the fermenting bacteria culture was mixed with the pulverized cabbage leaves and cabbage cores, respectively.

At this time, 3 parts by weight of licorice was mixed with 100 parts by weight of the pulverized cabbage leaves, and 30 parts by weight of a culture solution consisting of lactic acid bacteria culture and yeast culture was mixed with 100 parts by weight of cabbage leaves mixed with licorice. The lactic acid bacteria culture and yeast culture were mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture and 5 parts by weight of the yeast culture.

In addition, 100 parts by weight of the pulverized cabbage core was mixed with 5 parts by weight of stevia leaves, and 10 parts by weight of the lactic acid bacteria culture medium and 10 parts by weight of the photosynthetic bacterial culture medium were mixed with 100 parts by weight of the cabbage core mixed with the stevia leaves. Mixed in weight ratio.

Next, the cabbage leaves and cabbage cores mixed with the fermentation bacteria cultures were fermented at a temperature of 40° C. for 5 days and then filtered using a known filter to remove solids to prepare a liquid cabbage leaf fermentation broth and a liquid cabbage core fermentation broth. did.

Next, the liquid cabbage leaf fermentation broth and the liquid cabbage core fermentation broth were mixed at a weight ratio of 2:1 and then sterilized to prepare cabbage fermentation broth.

Kelp water was prepared and prepared.

To prepare the kelp water, first, wash the kelp using purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved and have a concentration range of 2 (w/w)%, and then wash the kelp again using clean purified water. The surface of the kelp was washed.

Next, the washed kelp was dried for 2 days by maintaining a temperature of 25°C and a humidity of 65%, and then mixed with 10 parts by weight of shiitake mushrooms based on 100 parts by weight of the total content of the dried kelp. Thereafter, the kelp mixed with shiitake mushrooms was roasted in a container at 90°C for 5 minutes, and the kelp mixed with shiitake mushrooms was cooled and dried at 40°C for 40 minutes.

Next, the shiitake mushrooms were mixed at a weight ratio of 2,500 parts by weight of water based on the total content of 100 parts by weight of the mixed kelp, heated at 90° C. for 3 hours, and then separated using a sieve. By separating and removing this mixed kelp from water, kelp water in which useful components of shiitake mushrooms and kelp were sufficiently leached was prepared.

Plum fermentation broth was prepared and prepared.

To prepare the plum fermentation liquid, first, plums were prepared, washed, and dried at a temperature of 35°C for 5 days. The dried plums were sprayed with water vapor at a temperature of 78°C and steamed for 2 days to produce black plums. did.

Next, the pulp of the black plum was separated and pulverized, and then fermented by mixing purified water, black pine needles, and rice malt to prepare a fermented black plum pulp solution. Specifically, 175 parts by weight of the pulverized black plum pulp and 200 parts by weight of purified water were used. , 20 parts by weight of black pine needles and 50 parts by weight of rice malt were mixed in a weight ratio and then fermented at a temperature of 40°C for 2 days to prepare a fermented black plum pulp solution.

Next, the fermented black plum pulp liquid was filtered and sterilized to prepare a black plum fermented liquid.

At this time, the sterilization treatment of the black plum fermentation broth from which the solids were removed was carried out by performing non-heated ultra-high pressure sterilization treatment at 500 MPa atmospheric pressure and a temperature of 37°C for 5 minutes.

Water for dough was prepared by mixing the cabbage fermentation broth, kelp broth, and plum fermentation broth, and bread dough was prepared by mixing the dough water with flour.

At this time, the bread dough contains 50 parts by weight of fermented cabbage broth, 20 parts by weight of kelp broth, 10 parts by weight of fermented plum broth, 15 parts by weight of salt, 50 parts by weight of powdered milk, and 70 parts by weight of yogurt powder, based on 2,000 parts by weight of total flour content. It was prepared by mixing 30 parts by weight of fresh yeast, 200 parts by weight of water, 300 parts by weight of egg yolk, and 400 parts by weight of butter.

<Example 2>

Bread dough was prepared using the same ingredients as in Example 1. In Example 2, the bread dough contained 60 parts by weight of fermented cabbage broth, 15 parts by weight of kelp broth, and 14 parts by weight of fermented plum broth, based on 2,000 parts by weight of the total flour content. It was prepared by mixing 18 parts by weight of salt, 35 parts by weight of powdered milk, 90 parts by weight of yogurt powder, 22 parts by weight of fresh yeast, 150 parts by weight of water, 350 parts by weight of egg yolk, and 350 parts by weight of butter.

<Example 3>

Bread dough was prepared using the same ingredients as in Example 1. In Example 3, the bread dough contained 40 parts by weight of fermented cabbage broth, 25 parts by weight of kelp broth, and 7 parts by weight of fermented plum broth, based on 2,000 parts by weight of the total flour content. It was prepared by mixing 12 parts by weight of salt, 75 parts by weight of powdered milk, 60 parts by weight of yogurt powder, 38 parts by weight of fresh yeast, 250 parts by weight of water, 250 parts by weight of egg yolk, and 450 parts by weight of butter.

<Comparative Example 1>

Bread dough was prepared using the same ingredients as in Example 1. In Comparative Example 1, bread dough was prepared without the fermented cabbage broth, kelp broth, and fermented plum broth included in Example 1.

That is, the bread dough according to Comparative Example 1 contains 18 parts by weight of salt, 35 parts by weight of powdered milk, 90 parts by weight of yogurt powder, 22 parts by weight of fresh yeast, 300 parts by weight of water, and 350 parts by weight of egg yolk, based on 2,000 parts by weight of the total flour content. It was prepared by mixing 350 parts by weight of butter and 350 parts by weight.

<Comparative Example 2>

Bread dough was prepared using the same ingredients as in Example 1, but in Comparative Example 2, bread dough was prepared without including the fermented cabbage broth and kelp broth included in Example 1.

That is, the bread dough according to Comparative Example 2 contains 3 parts by weight of fermented plum broth, 15 parts by weight of salt, 50 parts by weight of powdered milk, 70 parts by weight of yogurt powder, 30 parts by weight of fresh yeast, and 200 parts by weight of water. It was prepared by mixing 300 parts by weight of egg yolk and 400 parts by weight of butter.

1. Sensory evaluation

Bread was manufactured using the bread dough prepared according to Examples 1, 2, and 3, and the bread dough prepared according to Comparative Examples 1 and 2, and the bread was sensory evaluated for taste, aroma, texture, preference, etc. was carried out, and the results are shown in [Table 2] below.

The sensory test was conducted on 50 general consumers, and the scores and evaluation criteria used a 9-point scoring method and are shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste (flavor) Fragrance (smell) Texture (physical properties) Texture overall preference Example 1 8.2 8.1 8.0 8.1 8.1 Example 2 8.1 8.2 8.2 8.2 8.2 Example 3 8.0 8.3 8.1 8.2 8.2 Comparative Example 1 6.1 5.9 6.1 6.0 6.0 Comparative Example 2 6.4 6.2 6.3 6.3 6.3

Referring to [Table 2], the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the bread manufactured according to Examples 1, 2, and 3 were compared to those of the bread manufactured according to Comparative Examples 1 and 2. It was confirmed that it was superior to .

2. Cured state

The moisture evaporation state and crystallization state of the bread dough according to Example 1 and the bread dough piece according to Comparative Example 1 were tested over time, and the results are shown in [Table 3] below.

time lapse Example 1 Comparative Example 1 Immediately after manufacturing 1 piece 200g (contains 62.8g moisture) 1 piece 200g (contains 61.2g moisture) After 6 hours 198.5g, almost identical in texture as soon as manufactured 197.2g, almost identical in texture as soon as manufactured After 12 hours 197.9g, almost identical to the texture right out of the box 195.1g, almost identical to the texture as soon as manufactured After 18 hours 196.5g, almost identical in texture as soon as manufactured 183.4g, start of curing After 24 hours 195.8g, almost identical in texture as soon as manufactured 171.2g, as cured After 3 days 193.5g, almost identical in texture as soon as manufactured - After 4 days 190.1g, almost identical to the texture as soon as manufactured - After 5 days 185.7g, start of curing -

Referring to [Table 3], the bread dough prepared according to Example 1 has almost the same texture immediately upon manufacture even over time compared to the bread dough prepared according to Comparative Example 1, and when stored for a long time It is also possible to delay the aging phenomenon of bread manufactured in Edo.

Above, a preferred embodiment of the present invention has been described with reference to the attached drawings, but those skilled in the art will understand that the present invention can be modified in another specific form without changing its technical idea or essential features. You will understand that it can be done. Therefore, the embodiment described above should be understood as illustrative in all respects and not restrictive.

Claims (5)

A cabbage fermentation broth manufacturing step of producing cabbage fermentation broth using cabbage (S100);
A kelp water production step (S200) of producing kelp water using kelp;
A plum fermentation liquid manufacturing step (S300) of producing plum fermentation liquid using plums; and
Comprising a dough water production step (S400) of mixing the cabbage fermentation broth, kelp broth, and plum fermentation broth to prepare dough water,
In the cabbage fermentation broth production step (S100), the cabbage fermentation broth is prepared by preparing cabbage, washing it, separating the cabbage leaves and cabbage cores, crushing the cabbage leaves and cabbage cores, and adding fermentation bacteria culture to each of the crushed cabbage leaves and cabbage cores. Mixing, fermenting cabbage leaves and cabbage cores mixed with the fermentation bacteria culture, respectively, filtering to separate solids and liquid to prepare cabbage leaf fermentation broth and cabbage core fermentation broth, the liquid cabbage leaf fermentation broth, and the liquid cabbage core. Cabbage fermentation broth is produced by mixing the fermentation broth, and is manufactured through the process of sterilizing the cabbage fermentation broth,
In the kelp water production step (S200), the kelp water is a kelp washing step of washing the collected kelp with purified water to remove foreign substances attached to the surface of the kelp; A kelp drying step of drying the washed kelp; A kelp peeling drying step of mixing shiitake mushrooms with the dried kelp and then peeling and drying it; And it is manufactured through a process of producing kelp water by steeping the kelp mixed with the above-mentioned shiitake mushrooms in water to produce kelp water,
Cabbage, characterized in that in the kneading water production step (S400), the kneading water is mixed in a weight ratio of 30 to 70 parts by weight of the cabbage fermentation broth, 10 to 30 parts by weight of the kelp fermentation broth, and 5 to 15 parts by weight of the plum fermentation broth. Method for producing dough water containing extract.
delete delete According to clause 1,
In the kelp drying step, the temperature is maintained at 20 to 30° C. and the humidity is 60 to 70% and dried for 1 to 3 days. In the kelp drying step, 10 parts by weight of shiitake mushrooms are added based on 100 parts by weight of the total content of the dried kelp. After mixing in proportions, the kelp mixed with the shiitake mushrooms is roasted in a container at a temperature of 85 to 95°C for 1 to 10 minutes, and the kelp mixed with the roasted shiitake mushrooms is roasted for 10 to 60 minutes at a temperature of 35 to 45°C. It is carried out by cooling and drying for several minutes. In the step of producing the kelp water, 2,000 to 3,000 parts by weight of water is mixed with the total content of 100 parts by weight of the kelp mixed with the roasted shiitake mushrooms at a temperature of 85 to 95 ° C. A method for producing kneading water containing cabbage extract, characterized in that kelp water is prepared by heating for 1 to 5 hours and separating and removing the kelp mixed with the roasted shiitake mushrooms from the water.
Water for kneading containing cabbage extract, characterized in that it is prepared by any method selected from claims 1 or 4.