KR20120092980A - Fermented black wild rocambol pill and process for preparing the same - Google Patents

Abstract

PURPOSE: A fermented black allium monanthum pill, and a producing method thereof are provided to reduce the strong taste of allium monanthum bulbs by fermenting and aging. CONSTITUTION: A producing method of a fermented black allium monanthum pill comprises the following: removing stems from the allium monanthum with bulbs, and washing the obtained bulbs; naturally during the bulbs in the shade for 2-3 hours; aging the dried bulbs at 65-75 deg C in a fermenter for 16-20 days; stirring the bulb inside the fermenter once every 5-8 days; and drying the aged allium monanthum bulbs in the shade for 4-5 days.

Description

Fermented Black Wild rocambol Pill and Process for Preparing the Same}

The present invention relates to a fermented black dalflower ring and a method for producing the same, and more particularly, to a fermented black dalflower ring and a method for producing the same by increasing the functionality while maintaining the palatability by fermenting the dalberry root.

It is a perennial herb that belongs to the lily family. It is also known as Xiaoshan, Yashan, and Shanshan. It grows in mountains and fields. The broad egg-shaped scale stem is 6 ~ 10mm long, with thick outer shell and beard roots underneath. 10 to 20 cm long linear leaves with one or two bent outwards. A pink flower blooms at the end of the stem shorter than the leaf. Often one leaf has one flower, and two leaves have two flowers. In early spring, sprouted leaves and egg roots are eaten with casserole or red pepper paste, which is fragrant and tastes good.

Flowers bloom in April, white or reddish white, with 1 ~ 2 tips at the end of one stalk between leaves. Pork is membranous (膜質: translucent like a thin sheet of paper), egg-shaped, 6-7mm long, not cracking. Petals 6, long oval or narrow egg-shaped, longer or the same as the stamen, and dull.

Stamens are 6, wide base, anther purple. The pistil is one and the pistil is divided into three. Fruits are small and round with granules. Eating raw leaves and roots are also used as ingredients. It's spicy because it contains allicin, a spicy ingredient of garlic. Herbal scalp scales are used as a medicine called Sosan (小 蒜), which is used to treat earthworms and abdominal pain in the summer, and is used when boiled by insects and bugs. It is found in Korea (Chungnam, Gangwon, Gyeonggi, Hwanghae, Hamnam), Japan, Northeastern China and Wushui River basin.

Do Yang Hong, a Chinese Yang scholar, said, 'Soshan can be eaten by boiling raw leaves. When the leaves are dried in May, the roots are called Wanja (waterfowl seeds) and when eaten, they have a very strong odor. ' It also heals the symptoms of devils (caterpillars) or chain venoms (blood-sucking aquatic insect bugs that live in the water). People who live in the mountains often use it. ' Chinese Song Dynasty's Liaoning Books say about soothe: "The mountain is Xiaoshan, but the mountain is not listed in the ancient books, but now it is known everywhere. It grows on the eve. The roots and driving garlic are very thin and very small and collected in May. The Chinese Ming Pharmacy, the Chinese herbal medicine text, said, "In China, it was originally called San, but after Koreans introduced Hosan from Seocheng, they called it Sanshan. There are two kinds of Gasan: small roots, small spines, and extremely spicy, which are mountains, or mountains, large roots, many, very sweet, with ho (호). Daesan (大蒜) or garlic. "

Soothing foods contain protein, lipids, carbohydrates (sugars, fiber, ash), minerals (calcium, phosphorus, iron, sodium, potassium), vitamins (A, B1, B2, C, retinol, carotene, niacin) It is.

Despite these soothing nutritional benefits, it is common to eat soothing for a limited time, usually in spring. In addition, soothe originally contains a lot of allergic ingredients, such as 'mountain garlic', so eating raw foods do not have much side effects, but if you eat too much because of irritation may be a burden on the stomach.

Accordingly, the present inventors have made diligent efforts to develop a method for increasing shelf life while alleviating the stimulating taste of soothing. As a result, by aging and fermenting the soybean root, the present inventors have developed a black sperm having excellent shelf life and doubled in efficacy.

After all, an object of the present invention is to provide a method for producing black dalda hwan by fermenting and fermenting dalda effectively.

Another object of the present invention to provide a black dalyeon ring prepared by the above method.

In order to achieve the above object, the present invention includes a selection step of removing the stem portion by trimming the soothe and collecting only the root portion; A drying step of naturally drying the collected soothing roots for 2 to 3 hours in a shade; And it provides a method for producing a fermented black dalyeon hwan characterized in that it comprises a aging step of ripening the dried sour roots for 16 to 20 days in a fermenter at 65 ~ 75 ℃.

According to the method for producing a fermented black dalyeon hwan according to the present invention, the aging step may be characterized in that it comprises a mixing step of inverting the contents in the fermentor at intervals of 5-8 days.

According to the method for producing a fermented black dalyeon hwan according to the present invention, after the aging step may be characterized by adding a drying step of drying aged dalae in the shade 4 to 5 days.

According to another aspect of the present invention, a fermented black dalyeon hwan improved flavor and palatability by fermenting ripening of the root portion of the soothing.

According to the present invention can be used simply by ripening, fermenting and drying the soothing egg root, it is possible to produce a black dalyeon ring excellent storage properties and easy storage. In addition, the black dalyeonhwan according to the present invention has the advantage that the strong irritation is eliminated through the ripening process, easy intake and palatability is increased.

1 is a process chart showing the manufacturing process of the black dalda hwan according to the present invention.
Figure 2 shows the appearance of filtering the sieve by selecting only the root part of the soothing for the preparation of black dalda hwan according to the present invention.
Figure 3 shows the appearance of screening again using a key to sifted sedule seed sieve for the production of black dalyeohwan ring according to the present invention.
Figure 4 shows the appearance of washing the selected soothing roots with water.
Figure 5 shows how to take care of the washed root of the roots.
Figure 6 shows a state of natural drying the roots of the selected sedum through the selection process.
Figure 7 shows a state to prepare the fermentation by putting a dalberry root prepared through the drying process into the fermentor.
Figure 8 and Figure 9 shows the progress of the mixing process inverting the middle of the black dalyeon fermentation.
10 is a view showing the drying dried black dalda fermentation is completed.
Figure 11 shows the black azalea ring is completed through the post-drying process.

Hereinafter, the present invention will be described in more detail.

In the method for producing a fermented black dalyeon hwan according to the present invention, all stem parts are removed and only the root part is used. Accordingly, the present invention includes a selection step of removing the stem part by removing the stem part and collecting only the root part.

It is more preferable that the selection step is performed by repeating the process several times, rather than by only one process, to collect only the soothing roots of higher purity and having a constant shape and size (approximately 7 mm to 1 cm). This is because it is easier to consume and store after preparation of black azaleas.

The selection step is composed of a selection process to select only the roots of a predetermined size or more by using a sieve, etc., sifting the roots of the stem portion is removed as shown in Figures 2 to 3 and the selection process to wash in water.

The soothing seedlings, which have been completed through the selection process above, are allowed to dry for 2 to 3 hours in the shade. As such, natural drying is advantageous to supply raw materials of black azaleas adapted to the fermentation process rather than forced drying using a hot air fan. If forced drying with a hot air fan is carried out, it may cause excessive moisture loss from the soothing roots and may slow down the fermentation process or worsen the fermentation result.

After washing the selected soothing roots, the preparation is completed for ripening fermentation by removing the water through a natural drying step.

Next, in the production method of black dalda hwan according to the present invention is subjected to the fermentation ripening step of fermenting ripened dried roots of fermentation for 16-20 days in a fermenter at 65 ~ 75 ℃.

The fermentor used in the fermentation aging step may be used as long as it is a container capable of maintaining a constant required temperature for a long time. In general, not only fermenter that can be used in the factory, but also a container such as a general thermos may be used if a constant temperature can be maintained for a long time.

The appropriate temperature to ferment the soothing roots is 65 ~ 75 ℃, if lower or higher than the aging temperature, such as no fermentation at all, or the effect of increasing the flavor or a strong stimulating taste reduction due to fermentation aging may be negligible May occur. Therefore, it is important to keep it continuously above the temperature range during the fermentation of soothing roots.

In addition, it is suitable for fermentation for 16 ~ 20 days. If it is shorter than this ripening period, the irritation decrease or flavor increase effect is small. If the ripening period is longer, the flavor may decrease due to change during fermentation or spoilage. Can be, and furthermore, not economical due to time consumption. More preferably, the fermentation aging period of about 16 days is good in terms of aging effect and economic efficiency.

The photograph shown in Figure 7 is a photograph of the step of starting the fermentation ripening step into the fermented soybean root after the selection process and drying process for the production of black dalda. As can be seen in Figure 7 it can be seen that soothe before fermentation ripening has a white.

During the fermentation aging period of 16 to 20 days as described above, it is preferable to include a mixing step of inverting the contents in the fermentor at intervals of 5 to 8 days in the intermediate process of aging. Through this mixing process, the heat in the fermenter can be evenly transferred to the contents of the black soothe manufacturing process, and soothe fermentation can occur throughout the fermenter as a whole.

8 and 9 show photographs immediately after the first and second trials of mixing in the intermediate stage of fermentation ripening of black azaleas, respectively. The white seedlings, which had been white during fermentation, had turned to a dark color, and the color change was made evenly by mixing them. In the mixing process, the contents of the fermenter are turned upside down and mixed evenly.

After finishing the fermentation aging process as described above, the black dalda adds a post-drying step of natural drying in the shade 4-7 days. By going through such a natural drying step can be provided in an easily ingested state, it is possible to obtain an effect that the texture of the black dalda is more pronounced. The temperature required for the natural drying process is suitable at room temperature of 20 ~ 25 ℃.

Figure 10 shows a photograph of a state of natural drying the black dalyeon ring made by the fermentation aging step. As can be seen in Figure 10, fermented ripened soybeans have a very dark brown color close to black.

Figure 11 is a photograph showing the black dalda hwan prepared through the whole process. Thus, the black dalda produced according to the present invention can be provided in the form of a ring having a diameter of about 0.7 ~ 1cm in a dried state is easy to ingest and good storage and mobility.

In particular, the black dalda hwan prepared through the above method is fermented and matured without pulverizing natural materials or applying a separate physical pressure. It provides the benefits of ingestion.

Hereinafter, the present invention will be described in more detail with reference to Examples. It should be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

Example  One: Black sedum  Manufacture of rings

1) Selection stage

In order to prepare a black azalea ring, about 3kg of the root dalae was purchased and prepared in the market, and parts other than the root including the stem were removed so as to leave only the soothing root. Thus selected soothing roots were screened with sieves of 7 mm intervals to select only the soothing roots having a size of 7 mm or more (FIG. 2). As described above, the soothed roots filtered through the sieve were subjected to the screening process once more using a key, and thus, the eggs were filtered to those with more uniform size and filled with eggs (FIG. 3). After the screening process, the soothing roots were washed in water and rescued (Figs. 4 to 5).

2) drying step

After the process of 1), the soothing seedlings extracted from the water was naturally dried for about 3 hours in the shade (Fig. 6).

3) Fermentation ripening stage

Fermented ripe sour roots dried through the step 2) were fermented in a fermenter of the same type as a warm rice container (FIG. 7). Fermentation ripening was carried out for 16 days, and included a mixing process inverted every six days (Figs. 8 to 9).

4) Post-drying step

After the fermentation ripening for 16 days through the process of 3) was changed to dark brown for four days natural dried (Fig. 10). Through the post-drying step as described above, black azalea rings as shown in FIG. 11 were obtained.

Example  2: Black azalea  Component analysis result

Tables 1 and 2 below are data of black dalda hwan prepared according to Example 1 and commercially available black garlic purchased from a food analysis center. Table 1 compares the general components, and Table 2 compares the inorganic components. As can be seen in Table 1 and Table 2 below, the content of nutrients contained in the black dalda was superior to the black garlic.

Name of sample Calories (kcal) Ingredient Content (%, g / 100g) moisture protein Fat carbohydrate Ash Black sedum 212.2 38.17 13.49 0.35 44.72 3.27 Black garlic 170.3 50.88 10.34 0.14 36.58 2.07

Name of sample Ingredient Content (mg / 100g) K Ca P Mg Fe Mn Cu Na Zn Black sedum 85.37 8.19 32.04 5.50 0.61 0.06 0.02 2.94 0.13 Black garlic 28.83 3.57 16.54 2.16 0.34 0.03 0.01 2.60 0.06

Table 3 below is a comparison of the amino acid content of black dalda and black garlic, Table 4 is a comparison of the total phenol content and antioxidant effect. As can be seen through Tables 3 and 4 below, it can be seen that the content of amino acids or phenols is also relatively superior to black dals. In addition, the antioxidant effect was much better than that of black garlic.

Name of sample Ingredient Content (mg / 100g) H-Pro
Hydroxy
Prorin Ser Asn Arg Thr Ala Pro Tyr Val Met Ilu Leu Black sedum 25.21 23.11 27.75 37.15 27.04 22.18 25.77 41.22 25.94 33.82 27.65 29.24 Black garlic 26.15 0.00 27.74 37.20 27.00 22.16 23.96 0.00 0.00 33.78 27.70 29.21

Name of sample Polyphenol (mg / 100g) Antioxidant (%) Black sedum 481.6 55.0 Black garlic 235.5 22.8

Example  3: Black azalea  Sensory test result

The sensory test was conducted on 35 male and female adults over 20 years of age from the above-mentioned black sedum prepared from Examples. The sensory test was provided to each group of sensory subjects after the general soothing, black garlic, black dalhae was evaluated for items such as sweetness, bitterness, aroma, color, overall satisfaction.

Sweet taste is divided into not sweet (*, 1 point), less sweet (**, 2 points), sweet (***, 3 points), and very sweet (****, 4 points), and bitter taste is not used. (*, 4 points), write less (**, 3 points), write (***, 2 points), write very much (****, 1 point), and the fragrance is very bad ( *, One point), bad (**, two points), good (***, three points), very good (****, four points), and color is very bad (*, one point) The scores were divided into bad (**, 2 points), good (***, 3 points), and very good (****, 4 points). Overall satisfaction was 1 to 4 for each item. The average score was calculated in terms of points (Table 5).

sweetness bitter incense color Overall satisfaction General soothing * **** ** ** 2.2 Black garlic ** ** *** **** 2.7 Black sedum ** * **** **** 3.5

The sensory test results are shown in Table 5. Overall satisfaction was higher than general dal and black garlic, and the results of evaluation of sweet and bitter taste and sensory evaluation of aroma were higher than general dal and black garlic. However, there was no significant difference in the color between black dal and black garlic.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (4)

Jeongseon step of removing the stem portion by trimming the appetite of the root and washing and collecting only the root portion;
A drying step of naturally drying the collected soothing roots for 2 to 3 hours in a shade; And
Aging step of ripening the dried soothing roots in a fermenter at 65 ~ 75 ℃ for 16 to 20 days
Method for producing a fermented black dalyeon hwan, characterized in that it comprises a. The method of claim 1, wherein the aging step includes a mixing step of inverting and mixing the contents of the fermenter at intervals of 5 to 8 days. The method of claim 1, wherein the fermented black dalda hwan according to the aging step is dried after drying in a shade for 4 to 5 days. Fermented black dalberry pill with improved fragrance and palatability by fermenting aged soybean root.

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