KR20070088977A - Nutritional pap using white lotus root and preparation method thereof - Google Patents

Abstract

Provided are a method for preparing white lotus root soup, and the white lotus root soup prepared by the method which is excellent in nutrition and taste, shows anti-oxidizing effect, prevents the formation of a blood clot and lowers blood pressure. A method comprises the steps of homogenizing the freeze-dried lotus root powder to a size of 50-70 mesh; dipping the washed glutinous rice flour and the unpolished rice flour in water at a room temperature for 2 hours, removing water, pulverizing it, drying it, filtering it with a sieve of 355 micrometers, freeze-storing it, parching it at a hot wind drier of 145 deg.C for 30 min, leaving it alone for 1 hour, filtering it with a sieve of 180-355 micrometers and freeze-storing it at a temperature of -20 deg.C; mixing 7-22 wt% of the lotus root powder, 14-17 wt% of the glutinous rice flour, 8-22 wt% of the unpolished rice flour, 35-62 wt% of imitation powdered milk, 1-3 wt% of salt and 8-22 wt% of sugar; and adding purified water to the mixture to control the water content to be 90-93 % and heating it at 80-110 deg.C for 10-40 min.

Description

Nutritional pap Using White Lotus Root and Preparation Method Thereof}

The present invention relates to white lotus root porridge and a method of manufacturing the same, and more specifically, white lotus is prepared by blending with glutinous rice powder and brown rice flour pretreated using white lotus, and by adding appropriately formulated substitute powdered milk, salt and sugar. It is to provide a white lotus root porridge and a method for producing the same that can satisfy the health, nutrition and palatability such as antioxidant activity, antithrombotic activity and blood pressure lowering activity.

Lotus root ( Nelumbo nucifera G.) is a perennial aquatic plant belonging to the water lily family. Lotus flower is a positiation of pistil and stamen in one flower. It consists of about 300 stamens, 40 pistils and a flower in a flower. In addition, the lotus flowers are red (紅 蓮), yellow (黄蓮), white (白蓮), of which the white lotus is very precious, the white lotus pond in Hoesan-myeon, Muan-gun, Jeonnam is the largest and famous.

Specifically, lotus root is a root having several pores, and contains a large amount of phenolic compounds, such as loemerin, nuciferin and nornuciferin, which are known to have excellent anti-cancer and antioxidant effects. have. In addition, it contains asparagine, arginine, tinnin, resin, tyrosine, ascorbic acid, and the like. Its main component is carbohydrate and is rich in vegetable fiber. The vegetable fiber of the lotus root moderately stimulates the intestinal wall to activate the activity of the intestine and lowers the cholesterol level in the body.

 The lotus root is known to be excellent in health-related functionality and has attracted a lot of attention as a health food, but is mainly used as tea and liquor or powdered and mixed with wheat flour, and foods using white lotus root containing a large amount of active ingredients In particular, the development of functional porridge has been absent.

Recently, with the increase of income in Korea and the change of food culture, various adult diseases have emerged as a serious social problem, increasing interest in dietary fiber, low fat, and low calorie foods, and as a result, the demand for health foods as meal substitutes in the form of porridge. Is increasing.

It is an object of the present invention to provide a white lotus root porridge and a method for producing the same, which can satisfy the health, nutrition and palatability such as antioxidant activity, antithrombotic activity and blood pressure lowering activity of white lotus by making porridge using white lotus. .

To achieve the above object, the present invention comprises the steps of homogenizing the lyophilized lotus root powder; Mixing glutinous rice powder, brown rice flour, powdered milk powder, salt, and sugar pretreated in the lotus root powder; And adding purified water to the blend to adjust the water content to heat the porridge.

Specifically, the production method of white lotus porridge of the present invention consists of the following steps.

1) Lotus root powder Homogenization  step

Lotus root powder used as the main raw material of the present invention can be purchased commercially available in the freeze-dried state of the lotus root powder, or may be manufactured and used directly. Specifically, the method for preparing lotus root powder may be prepared by washing the lotus root with clean water to remove foreign substances such as soil, and then reducing the moisture content to 90% or less by a freeze drying method, and then finely grinding the lyophilized lotus root. .

When the lyophilized lotus root powder is prepared, the homogenizer is homogenized to a size of 50 to 70 mesh using a homogenizer (Japanese BM-1 model).

2) Pretreatment step of glutinous rice powder and brown rice powder

In the present invention, the glutinous rice flour and brown rice powder is preferably used by pretreatment as follows. Specifically, 1kg of glutinous rice flour and 1kg of brown rice powder are washed with water, immersed in water for 2 hours, immersed in a sieve for 30 minutes, dried on a sieve, and then crushed and dried in a mill. Dried glutinous rice flour and brown rice powder is sieved uniformly (355㎛) and kept frozen (-20 ℃) so as not to lump. Then, 40g of the glutinous rice flour and brown rice powder in a round pan to be thinly sliced to less than 5mm to be roasted evenly and then roasted in a hot air dryer at 145 ° C for 30 minutes, left at room temperature for 1 hour, and then sieved (180-355㎛) Keep frozen (-20 ° C) until use.

3) Raw material blending step

When the homogenized lotus root powder is prepared, glutinous rice flour, brown rice flour, substitute powdered milk, salt and sugar are mixed in a ratio. In particular, lotus root powder is preferably included in an appropriate ratio in terms of color, apparent viscosity, spreadability, functionality and consumer preference of white lotus root porridge.

Specifically, 7-22% by weight of white lotus root dead lotus root powder of the present invention, 14-17% by weight of glutinous rice powder, 8-22% by weight of brown rice flour, 35-62% by weight of substitute powdered milk, 1-3% by weight of salt and 8 ~ of sugar It is preferable to mix | blend in the content of 22 weight%.

More preferably, all other ingredients except for substitute powder are fixed and blended with only the addition ratio of lotus root powder. That is, the lyophilized lotus root powder is blended into 15%, 20%, 25% and 30% by adjusting the ratio of the substitute powder.

In addition to the above formula, salt and sugar can be purchased commercially.

4) Singer and heating step

Purified water is added to the formulation, diluted to about 90-93% of water to make porridge, and then heated to 80-110 ° C. for 10-40 minutes. In the present invention, instead of sugar, the syrup may be used as syrup or syrup, and functional sweeteners such as aspartame, acesulfame-K, and stevioside may be used as necessary.

Hereinafter, the present invention will be described in more detail with reference to examples, but the following examples are for the purpose of explanation and are not intended to limit the present invention.

Example  1 ~ 4

Lyophilized lotus root powder, harvested from Muan-gun, Jeonnam, and produced in 2004 by Dayeon Co., Ltd., was homogenized to 60 mesh size using a homogenizer (Japanese BM-1 model). Glutinous rice and brown rice are harvested in Naju-si, Jeonnam, washed 1kg each, immersed in water, immersed for 2 hours at room temperature, drained with a sieve for 30 minutes, drained, evenly ground and dried, and then dried with dried glutinous rice flour and brown rice flour. (355㎛) and frozen storage (-20 ℃), and then dried thin glutinous rice powder and brown rice powder 40g in a circular pan (21cm in diameter, 4cm in height) thinner than 5mm to be roasted evenly and then hot air dryer (145) Roasted for 30 minutes at room temperature, left to cool at room temperature for 1 hour, then cooled and sieved (350 µm). Subsequently, according to the following Table 1, varying the amount of each component was added, purified water was added so that the moisture content was 92%, and heated to 100 ° C. for 30 minutes to prepare white lotus root porridge.

Table 1 (Unit: g)

Experimental Example  One : White lotus root  General Ingredients of Porridge

The general components of white lotus root porridge were analyzed according to AOAC method, moisture was dried at 105 ℃, ash was dried ash method, crude protein was analyzed by Micro-Kjeldahl method using KELTEC AUTO (Foss, 2200 Keltec), and crude fat was analyzed by Soxhlet extraction method. It was.

The analysis results for the general components of the white lotus porridge prepared in Example 1 are shown in Table 2 below. Referring to Table 2, the white lotus root porridge according to the present invention was found to be 8.29%, crude fat is 8.48%, crude protein is 47.83%, crude ash is 4.73%.

TABLE 2

Experimental Example  2 : White lotus root  Physical characteristics of porridge

Physical properties of white lotus root porridge were measured for chromaticity, viscosity and spread.

(1) chromaticity of white lotus root

The chromaticity measurement of Alkali muscle porridge was measured with a pedometer (Chromater CR-200, Minolta, Japan). In other words, the colorimetric cells were filled with white lotus root porridge, and the lightness (L, lightness), redness (a, redness), and yellowness (b, yellowness) values were measured. When measuring chromaticity, white lotus porridge was removed from a thermos and cooled to 40 ° C. The chromaticity measurement results of the white lotus porridge prepared in Examples 1 to 4 are shown in Table 3 below.

Referring to Table 3, as the amount of white lotus root powder increased, the L value was slightly lowered and the brightness tended to decrease. The a-value increased as the amount of white lotus root powder increased, indicating that the greenness slightly increased. The b-value improved as the amount of white lotus root powder increased, indicating that the yellowness significantly decreased. As the amount of the white lotus root powder increases, the greenness increases, and the yellowness decreases because the white lotus root powder itself has a low greenness and a high yellowness.

TABLE 3

(2) Apparent viscosity of white lotus root

The appearance viscosity of white lotus root porridge was measured by Brookfeld Viscometer (DV-Ⅱ, Brookfield Engineering laboratories, INC., Middleboro) when the temperature of porridge reached 60 ℃ by covering the top of the beaker with aluminum foil to prevent water evaporation after cooking. , MA, USA). Samples were taken in 8 ml volumes using a disposable syringe and the spindle was SC 21. The rotation speed of the spindle was set at 20 rpm, and the viscosity was measured three times at one time point, and the average value was represented. The viscosity value was calculated | required by the following formula.

η (cps) = shear stress (dynes / cm 2) / shear rate (sec ⁻¹ )

The viscosity measurement results of the white lotus porridge prepared in Examples 1 to 4 are shown in Table 4 below.

Referring to Table 4, the viscosity value increased as the amount of white lotus root powder was increased, and slightly decreased at the 30% level (Example 4). The higher the amount of white lotus root powder is, the higher the viscosity is due to the minimization of amylose elution by lyophilization to prevent the starch particles from being damaged. Also, the dietary fiber and minerals contained in white lotus root may delay the gelatinization of starch. Because.

(3) spread of white lotus root

Spread of white lotus root porridge was measured by the line spread test method. That is, after 1 minute of putting 35 g of sample (55 ° C.) into a stainless steel cylinder, the cylinder was lifted and spreading stopped, and then the spreading length of 4 places was measured to obtain an average value. All samples were measured four times at a time when the physical properties of white lotus root porridge were examined. In addition, the whole process from the production of the porridge to the measurement was repeated four times. The results of measuring the spreadability of the white lotus porridge prepared in Examples 1 to 4 are shown in Table 4 below.

Referring to Table 4, as the amount of the white lotus root powder increased, the spreadability decreased significantly, indicating a decrease in spreadability with increasing viscosity.

Table 4

Experimental Example  3: White lotus root  Sensory Characteristics of Porridge

To evaluate the sensory characteristics of white lotus porridge, 50 g of samples (55 ± 5 ° C.) were placed in a white porcelain container (8.5 cm × 5 cm), and the caps were randomly presented to sensory inspectors. Each sample vessel was marked with a three digit number selected from a random number table and presented with a stainless steel spoon (3.3 cm wide and 15 cm long) to discard purified water to rinse the mouth between assessments.

The sensory inspector was trained by 10 experienced students from Mokpo National University, who were familiar with the evaluation method and characteristics of the evaluation. Eight times of 30 minutes were trained one time to obtain relatively reproducible results.

The evaluation of sensory characteristics for each sample was evaluated by the intensity of color as the appearance characteristics, the viscosity as the texture characteristics, and the nutty taste as the flavor characteristics. The scale used a 9-point symbol scale (1 = very much dislikes; 9 = very much likes).

Sensory evaluation was repeated four times over three days. As a result of sensory test, the ANOVA test using a statistical package of spss was performed and then Duncan's multiple range test was performed as a post-test.

The results of evaluation of sensory properties of white lotus porridge with different powder addition amounts are shown in Table 5. According to Table 5, there was a significant difference in all characteristics. In terms of the appearance characteristics of white lotus root porridge, the color intensity increased with increasing amount of white lotus root powder, which showed a tendency to decrease L value measured in colorimeter.

Viscosity was increased as the amount of white lotus root powder increased, which also showed the same tendency as the physical properties. The savory taste increased as the amount of white lotus root powder added increased, showing the highest value in the 25% blending ratio of white lotus root powder (Example 2).

Table 5

Experimental Example  4 : White lotus root  Consumer sign of porridge

The acceptability of white lotus root porridge according to the amount of white lotus root powder was investigated for the porridge according to Examples 2-4. In the case of Example 1 where the addition amount of white lotus root powder was low, the taste and color of white lotus porridge were very weak through the preliminary experiment, and the consumer preference was excluded in consideration of the low preference.

Consumer preference test was conducted on 40 housewives in their 30s and 50s (mean 45 years old) who live in Mokpo-si, Dongyang-dong and Seokhyeon-dong and were found to like white lotus root. The temperature was maintained in the thermos of white lotus muscle dead during the test period. The white lotus meat porridge was presented at 55 ° C so that the presented temperature was the same as the evaluation of sensory characteristics of white lotus root.

Approximately 40 g of white lotus dead were placed in a paper cup (3.5 cm × 5 cm) and presented with three white disposable plastic spoons. Each white lotus container was marked with three numbers chosen from random numbers and randomly placed.

The evaluation items were overall acceptability, appearance, flavor and texture, and the evaluation scale used a nine-point preference scale (1 = very strong; 9 = very much liked). .

The consumer preference test results are shown in Table 6 below. Referring to Table 6, in the overall acceptability, the highest acceptability was shown in the case of 20% blending of white lotus root powder (Example 2), and the highest acceptability in the case of 25% blending ratio (Example 3). There was no significant difference from the 30% compounding ratio (Example 4).

In appearance, there was no significant difference among all samples, but the highest degree of preference was found in the case of 25% of white lotus root powder (Example 2). In the case of flavor, the 25% blending ratio (Example 2) showed the highest acceptability, but no significant difference from other samples. In terms of texture, the higher the blending ratio of white lotus root powder, the higher the acceptability, but the 25% blending ratio (Example 2) and 30% blending ratio (Example 4) showed almost similar values.

Table 6

The white lotus muscle dead according to the present invention shows excellent antioxidant activity, antithrombotic activity and blood pressure lowering activity, it can be usefully used as a health food of modern people and health, nutrition and palatability to the office workers, examinees, elderly people who lack time Can be satisfied.

Claims (2)

Homogenizing the lyophilized lotus root powder to a size of 50-70 mesh; Washed glutinous rice flour and brown rice powder after soaking at room temperature for 2 hours, dried and pulverized, dried, sieved to 355㎛, frozen and stored at -20 ℃ for 30 minutes in a hot air dryer at 145 ℃ and left at room temperature for 1 hour. After pre-treatment by sieving to 180 ~ 355㎛ and frozen storage at -20 ℃; Lotus root powder 7-22% by weight, glutinous rice powder 14-17% by weight, brown rice powder 8-22% by weight, substitute powdered milk 35-62%, salt 1-3% and sugar 8-22% by weight step; And Adding purified water to the blend to adjust the water content to 90 ~ 93% and heating for 10-40 minutes at 80 ~ 110 ℃ manufacturing method of white lotus root porridge. White lotus root porridge prepared by the method according to claim 1.