KR20060090533A - Manufacturing process of functional cooking made by fermentation whith s, herbacea sea salt plant - Google Patents

Abstract

The present invention relates to the production of functional breads and confectionery using the fermentation method added with saltwort, which is a salty plant, and contains salt plants such as seaweed, namunjae, and turkey that are grown in the salt or lung salt areas. Drying about 3 days in the shade of 3 ℃ and again for 24 hours at 40 ± 3 ℃ to powder the salt plants,

Compressing the collected seaweeds at a temperature of 20 ± 2 ° C. in a short time as possible, and hermetically extracting the extracted solution from the cow at 15 ± 3 ° C. with a fermentation broth.

Instead of flour, bread and confectionery ingredients are mixed with salt plant powder at a rate of 1 to 100% according to the type and preference of the product, and it is convenient even without salt, and the amount of sugar is reduced to justify the weak acidic fermentation broth. It is then formulated in an amount that is aged in cows to produce functional breads and confectionary-rich foods rich in natural fiber and minerals.

Seaweed, Namunjae, Noodles, Salt Plants, Dietary Fiber, Minerals, Functional Room, Cookies

Description

Manufacturing of functional bread and confectionery using the fermentation method of salted seaweed, a salty plant {MANUFACTURING PROCESS OF FUNCTIONAL COOKING MADE BY FERMENTATION WHITH S, HERBACEA SEA SALT PLANT}

The present invention relates to a manufacturing method of functional bread and confectionery using a fermentation method of saltwort, which is a salt plant.

Conventional general bread and confectionery foods are mainly sesame, apples, spices, cheese, nuts, seaweed, seaweed, and other major confectionary basic ingredients such as flour (including strong powder, gravity powder, strong powder), eggs, sugar, salt, baking powder, It was prepared by adding various kinds of anchovy. Donuts, cookies, cakes, pizza bread, steamed bread and manju are prepared by steaming or frying in oil, using gravity powder, eggs, baking powder, sugar, salt, corn flour, butter, water (or milk, rice wine), etc. .

Due to the recent changes in eating habits, breads and confections, which are eaten almost daily as stocks, snacks, and favorite foods from young children to the elderly, contain white flour, sugar, and salt. , Adult diseases, dental caries, etc. are emerging as a problem.

In addition, patients with chronic adult diseases suffering from kidney disease, high blood pressure, diabetes, and the like are increasing, and these patients cannot eat breads or sweets prepared by the prior art because they can worsen the disease.

The object of the present invention is that ① normal people, adult disease patients eat, there is no fear of obesity, adult disease, dental caries induction and progression, ② kidney disease, hypertension, diabetic patients ingested, there is no fear of disease worsening, rather functional breads and confectionery The purpose of the present invention is to provide a functional bread or confectionery recipe that can be achieved through the intake of the disease.

Still another object of the present invention is to reduce the use of white flour, to add sugar or to add a small amount of sugar similar to the prior art products, and to add salt plant processing without using any salt. By providing a recipe for bread or sweets that can feel salt that is not harmful to the human body.

As shown in Tables 1, 2, and 3, the salty seaweed contains 29.7% of dietary fiber and 20.7% of ash, and various minerals such as carium, calcium, etc., which are involved in the physiological activity and immunity increase of the human body Research on various food ingredients with a focus on abundant points shows that it is processed into seaweed, namunjae and turkey, and put into confectionary materials such as pancakes, cookies and biscuits, or ingredients of donuts, cakes, steamed buns, buns, pizza bread and bread. Instead of heavy flour, salt and sugar, or by replacing some of them, they were aged in low-temperature cows to develop functional breads and confectionery rich in natural dietary fiber and minerals.

Salt plants, such as hamcho, namunjae and turkey, which are somewhat unfamiliar, are plants that grow native to salt or lung salts, which have been boiled or buried as herbs, but are not used as food ingredients. Not known Furthermore, there are no known ingredients for general breads and confectionery products, and functional breads and confections enriched with natural dietary fiber and minerals are prepared from dried powders of salt plants such as hamcho, namunjae and turkey, and their fermentation broth. Was not before.

[Table 1] Composition Analysis Table of Seaweed

[Table 2] Analysis Table of Minerals in Seaweed

Table 3 Analysis Table of Amino Acids in Seaweed

The present invention comprises a process of fermenting a salted plant and a step of producing functional breads or confectionery using the processed and fermented salt plant material.

(1) Preparation step of salt plant powder

In the present invention, in order to secure the most abundant natural dietary fiber and minerals, the leaves, stems of the salt plants are starting to turn red or yellow from mid August (mid September depending on the region) to mid September or 10 Collected in the middle of the month to remove the sand and select (精選), to minimize dietary fiber destruction, dried for 3 ± 0.5 days in the shade of 17 ± 3 ℃, and then dried for 24 ± 1 hours at 40 ± 3 ℃ Powder to about 100 mesh to obtain salt plant powder.

(2) Manufacturing Step of Fermentation Solution

Extract and wash salt plants from April to July, compress them at a temperature of 20 ± 2 ℃ within 6-8 hours, and extract sugar, mineral salt, and fruit meat according to the purpose of use. The fermentation broth is obtained by fermentation by sealing in a low temperature dark place below 15 ± 3 ℃.

(3) Preparation Step of Chlorella Extract

Pour dry chlorella into water 10 times its weight, and warm it in hot water at 100 to 120 ° C. for about 30 minutes to extract a water-soluble component to obtain a chlorella extract.

This chlorella extract is used as it is or as it is concentrated, depending on the purpose.

(4) Manufacturing step of bread confectionery

Thus prepared bread confectionery by adding the powder, fermentation broth, etc. of the salt plants of the present invention to the ingredients of bread and confectionery. That is, the salt and vegetation powder is blended in the proportion of 1 to 100% according to the type and preference of the product instead of flour in the bread confectionery material. Even if salt is not added, it is easily seasoned by dyeing plants, and the amount of sugar is reduced, and a suitable amount of the above-mentioned weak acidic fermentation broth is added thereto, and then aged in cows to produce foods of natural bread and confectionary rich in natural fiber and minerals. Chlorella extract is rich in nutrients and minerals, so the chlorella extract may be added to the bread confectionery ingredients.

Bread and confectionery products of the present invention is a small amount of starch associated with obesity, and due to the active ingredients such as various minerals contained in the seaweed, even if the normal people, adult disease patients eat bread and confectionery, promote obesity, adult disease, dental caries and promote progression There is no fear of kidney disease, hypertension, diabetic patients, even if ingested there is no fear of disease worsening, but rather through the intake of various nutrients and minerals through functional breads and confectionery can achieve the disease.

Hereinafter, the present invention will be described in detail with reference to Examples.

(1) powder manufacturing step of salt plant

To ensure the most abundant natural dietary fiber and minerals, the leaves and stems of salt plants are harvested from mid-August to mid-October when they begin to turn red or yellow. In order to minimize the breakdown of dietary fiber, dried for 3 ± 0.5 days in the shade of 17 ± 3 ℃, and then dried for 24 ± 1 hours at 40 ± 3 ℃ and powdered to about 100 mesh to obtain a powder of salt plants.

(2) step of preparing fermented soybean

Collect the salted plants from April to July, wash them, compress them at a temperature of 20 ± 2 ℃ within 6 ± 2 hours, remove the residue and take an aqueous solution. According to the purpose of use, sugar, mineral salt, fruit meat, etc. are added to it, and it is sealed in a low temperature cow of 15 ± 3 ° C or less, and fermented to obtain a fermentation broth.

The components of the fermented saline solution are shown in Table 4.

[Table 4] Characteristics of Hamcho fermentation broth

(3) Preparation Step of Chlorella Extract

The chlorella is dried in water to 10w / v% and then heated in hot water at 100 to 120 ° C. for 30 minutes to extract a water-soluble component to obtain a chlorella extract. Chlorella extract can be used as it is or as concentrated depending on the purpose of use.

(4) preparing functional breads and confectionery

Each Example of manufacture of the functional bread and the confectionery which used the powder of the said salt plants, the fermentation liquid of the seaweed, and the chlorella extract is demonstrated.

(Example 1)

1) Preparation of Cookies (Cookies)

Force 100gm

Hamcho dry powder 100gm

Baking Powder 7.5gm

120gm milk

125gm sugar

10 ml of seaweed fermentation

5 ml of chlorella extract

2) How to make sweets (cookies)

① Put milk, sugar and fermented fermentation solution together and stir evenly.

② Put the dried powder of the salt and salt plants prepared by supporting the sieve (you can add 1 ~ 100% of the seaweed powder according to the purpose or the manufacturing method), stir well, and then put the baking powder

③ put chlorella extract together in the refrigerator at 4 ℃ overnight ripen well.

④ The next day, apply butter and oil to the oven, float the aged dough one by one, make several shapes, and bake in an oven at 180 ° C. to obtain the confectionery of the present invention.

(Example 2)

Preparation of Functional Bread (Typical Example)

1) Preparation of ingredients for making old steamed bread (4 servings)

50 gm gravity

Hamcho dry powder 50gm

100gm egg

Baking Powder 5gm

45gm sugar (from 0 to 90gm, depending on your preference)

0gm of salt (not added)

Corn 50gm

30gm of raisins (can be replaced with wormwood, walnuts, red beans, barley, wheat, etc.)

Fermented seaweed 10gm

Chlorella Extract 15gm

A little black man

2) How to make old steamed bread

① Put 100gm of egg into bowl and fry well using a whisk.

② add sugar (diabetes, high blood pressure, obesity is not added) Here in the ① above or without foaming.

③ If the egg foam is enough

④ Separately mix 50 gm gravity, 50 gm of seaweed dry powder and 5 gm of baking powder, and put it into a sieve to make a mixture.

⑤ Put the mixture of gravity powdered seaweed dry powder and baking powder made in ④ into the egg foam made on the bowl little by little and stir until no powder is formed.

⑥ Add the seaweed fermentation solution and chlorella extract to the flour dough in ⑤ and stir with a wooden spatula while adjusting the concentration of the dough.

⑦ Cover the wet cotton cloth on top and let it ripen at 20 ℃ or lower overnight.

⑧ Add corn grains and raisins (or mugwort, walnuts, red beans, barley shoots, wheat shoots, etc.) to overnight-cooked dough and stir until evenly mixed.

⑨ separate the butter prepared by hot water separately in the dough of ⑧ and mix evenly.

⑩ Prepare a round frame and put clean gauze on it. The gauze should be sized to cover the entire frame.

⑪, pour the dough of ⑨ finished in the circular frame of ⑩ so that about 80% is filled.

, Sprinkle the prepared black sesame in the state of ⑪ and steamed for 20 to 25 minutes to obtain the bread of the present invention.

(Example 3)

Preparation of functional donuts (sweets and donuts fried in oil) (Typical example)

1) Preparation of ashes for making simple donuts (for 10 pieces)

Powerful 50gm

50 gm gravity

Hamcho powder 100gm

10gm fresh raw seedlings

0 ~ 20gm sugar (selected according to sweetness preference)

0gm of salt

20gm of butter

Fermented seaweed 20gm

Chlorella Extract 20gm

65gm of water

2) How to Make Simple Donuts

① Dissolve the prepared sugar completely in water or add 30 gm of egg to the liquor.

② Put 10 gm of yeast seed in ① and mix well, and then mix separately, add strong powder, gravity powder and seaweed powder, and 200 gm of flour mixture to make dough.

③, put the fermented soybean paste, chlorella extract 30gm in the dough of ② again knead well until the powder is not visible again.

④, clump the dough in ③ and cover it with a slightly damp gauze to ferment for 28 ℃ ± 5 minutes.

⑤ Sprinkle some flour on the cutting board and make it wide using your palm.

⑥ Push the dough of ⑤ which is made wider and push it to about 1cm thickness using a stick.

⑦ Place a circular frame on a wide dough and cut out the basic donut shape.

⑧ The completed donut shape is again subjected to secondary fermentation for 50 ± 5 minutes at 33 ± 3 ℃.

⑨ second fermented ⑧ in the oil heated to about 180 ℃ fry for 3-4 minutes.

(5) Sensory test results for sweets

Confectionery prepared by adding sugar, salt and other additives according to the prior art according to the composition ratio is called 'confectionary by conventional technology' and used as dried hamcho powder to 1 to 100% of the flour content as a manufacturing material. The results of sensory tests conducted on 100 students and faculty members of Inje University as 'sweets added with salt plants' are shown in Table 5.

[Table 5] Sensory test results for sweets

*% Of powder used

When 100% of the dried plant powder was used instead of flour, the results were very good in various items.

However, in the preliminary test, the sensory test results were found to be good as shown in Table 5 even if the salted plant dry powder was used up to 40 or 80% depending on the type of confectionery.

(6) Sensory test results for donuts and bread

When flour, sugar, and salt are added as in the prior art, put it in 'bread and donuts according to the prior art', and when the dry powder of seaweed is used up to 1 ~ 100% according to the indicated capacity for the flour content as the main ingredient, Table 6 shows the results of sensory tests conducted on 100 students and faculty members of Inje University.

Table 6 Sensory Test Results for Bread and Donuts

* Ratio to flour content

Similar to confectionery, 100% salt-dried plant powder is prepared by adding flour instead of flour, and as shown in Table 6, it shows very good functionality in various items. I think it can affect.

According to the present invention, natural processed fiber and minerals are rich because dry processed powders of salt plants such as hamcho, namunjae, and turkey are added, fermented broth, white flour, sugar content and breads and confectionery prepared without salt are prepared. By eliminating constipation, stool can be active immune system or intestinal function.

If you eat the common people, such as bread, sweets, and stocks, snacks and favorite foods can be eaten while improving health, and if eaten nephritis, hypertension, diabetes, etc., the effect can be improved.

Claims (1)

Salt plants such as salt, namunjae, and turkey are selected and dried for 3 ± 0.5 days in the shade of 17 ± 3 ℃ so as not to destroy minerals, and then dried at 40 ± 3 ℃ for 24 ± 1 hour and then 100 mesh Powder manufacturing step of powdering salt plant, The salted seaweeds are washed and pressed at a temperature of 20 ± 2 ℃ within 6 ± 2 hours to extract an aqueous solution, and an appropriate amount of sugar, mineral salt, and fruit meat are added to it and sealed in a cold cow below 15 ± 3 ℃. And manufacturing step of fermented soybean fermentation broth. The step of preparing a chlorella extract to dissolve the chlorella in 10w / v% of water and then warmed in hot water of 100 ~ 120 ℃ for 30 minutes to extract the chlorella solution and concentrated, Salt, characterized in that consisting of the production step of the bread, confectionery prepared by adding the powder of the salt plant, the fermented broth and chlorella extract between 1 to 100% of the flour content of the bread, confectionery materials and aged Production of functional breads and confectionery using the fermentation method, which is a plant.