KR20120113429A - Composition of a food containing of marsh plant - Google Patents

Abstract

PURPOSE: A food composition containing Synurus deltoids is provided to improve the storage property and the keeping quality of the composition by mixing Synurus deltoids powder with glutinous or non-glutinous rice powder. CONSTITUTION: A food composition containing Synurus deltoids is obtained by the following steps: parboiling or cooking fresh Synurus deltoids after adding 1% of salt or 1% of sodium bicarbonate or without the addition; crushing the cooked Synurus deltoids, and freezing or hot-air drying the Synurus deltoids before secondly crushing; and mixing 5-20 parts of obtained Synurus deltoids powder by weight with 10-40 parts of rice powder mixture by weight. [Reference numerals] (AA) Pulverizing Synurus deltoids; (BB) Hot air drying Synurus deltoids; (CC) Drying Hot-water processed Synurus deltoids; (DD) Wet milling Synurus deltoids; (EE) Synurus deltoids drum drier; (FF) Crushing hot-water processed and dried Synurus deltoids1; (GG) Crushing hot-water processed and dried Synurus deltoids2

Description

Composition of a food containing marsh plant

The present invention relates to a food composition comprising processed malodorous powder, and more particularly, processed malodorous powder known to have excellent antioxidant and constipation improvement effects, and then powdered and mixed with glutinous rice or non-rice flour to have excellent preservation. It relates to a rice cake composition characterized in that.

Surume odor is rich in fiber, which increases digestion, and has a high antioxidant power, which is good for anti-aging. Repair odor composition of the present invention to minimize the destruction of nutrients and to easily use the odor to produce a variety of rice cakes to provide a food composition processed raw odor odor to industrialize the various rice cake culture traditionally enjoyed by globalization, tourism Can be.

Synurus deltoides are native to Yasan, Korea, and classified according to their shape and distribution. They are classified as big vulture odor, vulture vulture odor , chrysanthemum vulture odor, and wang shu odor odor . It is used for herbs.

 Recently, as the interest in health has increased due to the improvement of the domestic diet, the consumption of pollution-free crops has increased and the importance of wild vegetables has been highly valued, so that the demand is soaring and the supply of high quality wild vegetables is absolutely necessary. In recent years, efforts to clarify the effects of various wild vegetables on the nutritional and pharmacological effects are gradually increasing, and research reports that wild vegetables have a high correlation with cancer have attracted much attention as the demand is rapidly increasing. Hydro odor, which is used only as a main additive in processing, has not received much attention compared to other wild vegetables such as frozen or dried herbs due to lack of scientific processing or storage methods.

Tteok is a representative traditional processed food of our country. It is an excellent food that has been verified by our ancestors. It is resistant to decay and has a long-lasting sweet taste. In recent years, the westernization of the diet has been pushed by wheat processed foods such as bread, cakes and sweets, and has been neglected by consumers because of its short taste and hard surface hardening easily. However, with increasing interest in healthy foods and attempts to globalize traditional foods that are useful for health, efforts have been made to solve the problems of taste and form of traditional rice cakes.

The current status of the study on the odor of the fish is comparative study on five kinds of odorous vegetables (green odor, ant odor, scab, odor, bear odor) by DNA marker fingerprinting (Division of Plant Applied Science, Kangwon National University). Inhibitory Effects of Hydrosonic Extracts on Mutagenicity Induced by the Department of Food Science and Biotechnology, Kangwon National University, Physicochemical Characteristics of Hydrosalts According to Boiling Methods (Department of Food and Cookery, Suwon Women's Junior College, Korea Food Research Institute, and Dankook University) There is a new formulation of inflammatory odor extract (Yamnam University). In addition, there have been a few papers on the physicochemical properties and classification of odors, but the research results on food compositions using them are insignificant.

With the recent westernization of diet, the intake of high-calorie foods and instant foods increases while the intake of fiber decreases, and modern people are exposed to various chronic diseases such as constipation. In order to prevent or treat such chronic diseases, there has been a need to develop a composition for traditional processed foods that can be easily used as a food from natural products. In particular, rice, which is the main ingredient of rice cake, has been required to reinforce nutrients that exhibit insufficient preservation and shelf life so that they can be supplemented with insufficient nutrients and stored and distributed without corruption even for long-term preservation. In addition, since research related to traditional food compositions can be used in various fields such as food industry, fermentation industry, and agriculture, a very large ripple effect can be expected in terms of national economy and industry.

Accordingly, the present inventors completed the food composition prepared by mixing the processed crumb powder with glutinous rice or non-glutinous rice powder while continuing the study of natural substances that can be used as food, and confirmed that the present invention has an excellent effect on preservation and shelf life. The invention was completed.

It is a main object of the present invention to provide a food composition comprising the processed malodorous powder.

In addition, another object of the present invention is to provide a rice cake composition having excellent preservability and shelf life including processed malodor powder and various rice cakes using the same.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a food composition comprising 5 to 20 parts by weight of processed malodorous powder and 10 to 40 parts by weight of a rice flour mixture.

In addition, according to one aspect of the present invention, the present invention provides a rice cake composition having excellent storage and storage properties including 5 to 20 parts by weight of processed malodorous powder, 10 to 40 parts by weight of rice flour mixture and various rice cakes using the same.

The malodors used in the present invention are first processed through the boiling water treatment step after addition of no additives, 1% salt or 1% sodium bicarbonate, and then pulverized the malodors treated with hot water and then frozen or dried by drying with hot air. It means processing malodor powder.

The boiling water treatment is boiled water boiled water odor smell in boiling water for 5 to 30 minutes or cooked and then added without boiling water treatment in boiling water and boiled water rinsed water in boiled water and boiled or cooked for 10 minutes to 30 minutes or 1% salted salt added Hot water treatment and boiled water immersion odor in boiling water and boiled or cooked for 10 minutes to 30 minutes means 1% sodium bicarbonate treatment to add hot water treatment.

The hot water treatment processing method can be used for rice cake processing without addition, salt addition, and heavy additives, but the color and texture are good in the order of neutral additives> salt addition> no addition. When processing into rice cakes, color maintenance is generally the most important, and salt-added boiling water treatment is preferred when aiming for processing into healthy foods.

The freezing after the pulverization refers to freezing after the boiling water treated odor using a hood mixer. When the dry odor is pulverized, the vinyl fiber due to the odor powder and abundant fiber appears as shown in Figure 1 to be separated into powder and fiber. For the purpose of powdering, in the boiling water treatment method for the above water repellent odor, the grinding process after salt and sodium bicarbonate treatment is required, and it is not necessary until the immersion process, so the wet grinding process after 1% salt boiling water treatment and the drum after drying It is preferable to process into powder using a dryer.

The freezing step is not particularly limited to the method generally used in the art. This rapid freezing is carried out for 3 to 7 hours, preferably 4 to 5 hours in the temperature range of -70 ℃ to -10 ℃, preferably -25 ℃ to -15 ℃. Although the rapid freezing temperature can be carried out below -70 ℃, there is no special effect, the economic loss for maintaining the temperature is large, and if it exceeds-10 ℃, it does not freeze in a short time is required for a long time. It is lost. If the rapid freezing time is less than 3 hours, it is difficult to achieve the desired effect because the rapid freezing is not performed, and if it exceeds 7 hours, it is preferable to maintain the above range because a greater economic loss occurs.

The step of pulverizing after drying the hot air is a dry odor (no addition, salt addition, heavy additives) after the hot water treatment is dried using a hot air dryer, and then pulverized using a universal mill or a wet mill using a colloid mill, followed by a centrifugal separator. It refers to a method of grinding by adding hot glutinous rice flour, starch or rice flour using a drum dryer after hot air drying to remove moisture.

The hot air drying step is carried out for 1 to 6 hours, preferably 2 to 4 hours in the temperature range of 40 ℃ to 90 ℃, preferably 50 ℃ to 70 ℃. If the hot air temperature is carried out at less than 40 ℃ has no particular effect, the economic loss for maintaining the temperature is large, and if it exceeds 90 ℃ the water loss of the repair odor itself increases. If the hot air drying time is less than 1 hour, the drying itself is not carried out, it is difficult to achieve the desired effect, and if it exceeds 6 hours it is preferable to maintain the above range because a greater economic loss occurs.

The method of processing the odor of the present invention can be applied to various odors such as scent, bear odor, ant odor, but preferably using a large repair odor ( Synurus excelsus ).

According to an aspect of the present invention, the composition of the present invention provides a food composition comprising (a) a food-effective amount of the processed malodorous powder of the present invention as described above. More preferably, the composition of the present invention is prepared from a food composition. If so, it includes not only processed malodorous powder as an active ingredient, but also ingredients commonly added in food production, and include, for example, proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. Examples of the above-mentioned carbohydrates are monosaccharides such as glucose, fructose, and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. As the flavoring agent, natural flavoring agents (tauumatin, stevia extract (for example rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is prepared with a drink, in addition to the processed malodorous powder of the present invention, citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, fruit juice, tofu extract, jujube extract, licorice extract, and the like may be further included. Can be.

In addition, the present invention may be provided as a composition for making rice cake. When processing a variety of rice cakes using the odor powder made by the processing method of the present invention does not make a big difference in the texture and color and processed by using the odor in season.

In the present invention, 5 to 20 parts by weight of the processed malodorous powder, preferably 5 to 10 parts by weight of the rice flour mixture 10 to 40 parts by weight of the appropriate amount of water can be kneaded to prepare the rice cake. The amount of water used in the present invention varies depending on the type of rice cake and cannot be determined uniformly. Therefore, the amount of water used is described as an appropriate amount, and the amount used is appropriately used in the art.

The rice flour mixture refers to using a mixture of glutinous rice flour and non-glutinous rice flour in a certain ratio, and when the non-glutinous rice and glutinous rice flour are mixed in a ratio of 10: 1, 9: 1, 8: 2 or 7: 3, rice cakes harden well. It has the effect of adding a chewy taste without.

In the present invention, 0.5 to 1.0 parts by weight of salt may be mixed according to the type of rice cake, and 6 to 10 parts by weight of starch syrup, sugar, honey and the like may be mixed to give a sweet taste. Salt is to taste and match the liver, sugar has an antiseptic effect, starch syrup or honey to reduce the sweetness, improve the texture and inhibit the growth of bacteria to increase the preservation.

Depending on the type of rice cake, it can be used as a garnish or beef by mixing ingredients such as red beans, beans, pine nuts, walnuts, sesame seeds, peanuts, and jujubes. According to the present invention, it is possible to produce crumb cake, crumb cake, crumb cake, crunch cake, crunch songpyeon, crunch cake, crunch cake, crunch cut rice cake, crunch cake, etc. Can be.

Hereinafter, the food composition containing the processed malodor of the present invention will be described in more detail.

According to the food composition comprising the processed malodor powder of the present invention can produce a food and beverage processed product excellent in preservation and shelf life effect, which can improve the diseases caused by westernized diet, so that the basics in the field of health functional food using natural products It is possible to increase the utilization as a material.

1 is a photograph showing a process of powdering odor.
Figure 2 is a photograph showing a variety of repair cakes prepared by the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  One. Bottled water  Primary Processing: Boiling water treatment

(1) By adding hot water treatment 1) Put boiled water in boiling water and boiled for 5 minutes and rescued. Also, 2) boiled water was added to boiling water and cooked for 30 minutes, and then taken out.

(2) Salt-added boiling water treatment 1) Put boiled water in boiling water and boiled for 10 minutes, and dried after 1% salt treatment. Also, 2) boiled water was added to boiled water odor, cooked for 30 minutes, and then removed after 1% salt treatment.

(3) by adding sodium bicarbonate treatment 1) Put boiled water in boiling water and boiled for 10 minutes, and then dried after 1% sodium bicarbonate treatment. Also, 2) boiled water was added to boiled water and cooked for 30 to 40 minutes, and then removed after 1% sodium bicarbonate treatment.

Example 2. Bottled water  Primary Processing: Frozen Repair  Powder manufacturing

(1) The odor after the addition of hot water treatment was pulverized and then frozen using a hood mixer.

(2) The salt odor treated with the salt-added hot water was pulverized and then frozen using a hood mixer.

(3) The above-mentioned heavy odor hot water treated odor was pulverized and then frozen using a hood mixer.

Example  3. Bottled water  Primary Processing: Dry Repair  Powder manufacturing

(1) The hot water-treated hydroodor (additive-free, salt-added, sodium bicarbonate) was dried using a hot air dryer, and then ground using a universal mill.

(2) wet pulverized odor (no addition, salt addition, heavy additives) by using a colloid mill wet milling after hot-air drying to remove moisture by using a centrifuge, glutinous rice flour, non-glutinous rice flour or Starch was added and ground.

Example  4. Frozen Repair  Making rice cake with powder

(1) Shujiro Rice Cake

After crushing and thawing the frozen odor, the rice flour mixture was lowered several times, mixed with the frosted odor, and then gently moistened by hand to adjust the moisture to prevent it from being broken. After placing the steaming mold and sprinkling some sugar on the bottom, make the mold evenly, cover the steaming cloth, cover it with a lid, steam for 20 minutes, and steam for 5 minutes.

(2) repair odor cutting

After crushing and freezing the frozen odor, mix glutinous rice powder and non-glutinous rice powder at a ratio of 10: 1, mix the sugar odor powder and rice flour mixture at a ratio of 1: 2, steam it in a steaming mold, and then cool it in Put and cut after molding.

(3) Surichi cloud rice cake

After crushing and freezing the frozen odor, and then spreading the furoshiki (water stock) in the steaming mold and sprinkled with sugar to cook glutinous rice flour. The cooked glutinous rice cakes were made with different colors such as white and cherries, and then made into patterns and shapes using jujube, pumpkin stand, walnut, powder, and kidney beans.

(4) crunch

After crushing and thawing frozen odor, it was mixed with rice flour and kneaded enough (the more time you put over, the better), and then sized to fit the mold. The dough was put in a steaming pan and steamed, and then marinated with water, sesame oil and salt.

(5) repair odor

After crushing and thawing frozen odors, add rice flour and raw dough to make raw peas and ginger beans as cows.

Example  5. hot air dry Repair  Making rice cake with powder

(1) Shujiro Rice Cake

After thawing sugar juice and sugar powder was mixed, the rice powder was put down several times to mix, and then gently applied by hand to adjust the moisture so that it did not clump together. After placing the steaming mold and sprinkling some sugar on the bottom, make the mold evenly, cover the steaming cloth, cover it with a lid, steam for 20 minutes, and steam for 5 minutes.

(2) repair odor cutting

Glutinous rice flour and non-glutinous rice flour were mixed at a ratio of 10: 1, and then, the odorous powder was mixed and steamed in a steaming mold, cooled, and put into an injeolmi mold and then cut.

(3) Surichi cloud rice cake

After thawing sugar-dried juice and sugar-dried powder were mixed, spreading the furoshiki, which is a livestock, in a steaming mold and sprinkling sugar to cook glutinous rice flour. The cooked glutinous rice cakes were made with different colors such as white and cherries, and then made into patterns and shapes using jujube, pumpkin stand, walnut, powder, and kidney beans.

(4) crunch

The thawed squirt juice and squirt powder were mixed, then mixed with rice flour and kneaded sufficiently (the more time you put over, the better), then sized and shaped into a mold. The dough was put in a steaming pan and steamed, and then marinated with water, sesame oil and salt.

(5) repair odor

After thawing sugar-dried juice and sugar powder, mixed with rice flour, raw dough, raw peas and ginger beans were put into small pieces.

Preservation- Repair  Comparative analysis of food harmful bacteria in rice cake

The first season during the first experimental period (manufactured on July 26, 2010, and observed from July 27, 2010 to August 1, 2010) and repaired rice cakes prepared by the present invention and known methods During the second experiment period (manufactured on October 30, 2010 and observed for 12 days from November 1, 2010 to November 12, 2010), suspended agar at 10-5 concentration in physiological saline and diluted agar medium (PDA) , Staphylococcus Medium, MacConkey, TCBS). The potato agar medium for fungal separation was incubated at room temperature for 25 days at 25 ° C., and the medium for bacterial separation was incubated for 24 to 48 hours at 35 ° C., followed by fungi, yeast, common bacteria, E. coli , Staphylococcus sp .), Vibrio sp . ), Salmonella sp . The number of contaminating bacteria Colony Forming Unit (CFU) was measured every 24 hours. Salmonella or Vibrio bacteria were not detected in both Schizophrenic rice cake and General Injeolmi, and the results of CFU counts for Staphylococcus aureus, Escherichia coli and common bacteria are shown in Table 1 below.

1st experiment result division Microorganisms isolated According to the present invention Repair  Rice cake General Injeolmi Day 1 Staphylococcus
Common germ -
- -
- Day 2 Staphylococcus
Common germ -
1 x 10 ⁵ Day 3 Staphylococcus
Common germ
Escherichia coli 2.7 x 10 ⁵
1 x 10 ⁶
- 5.5 x 107
1 x 10 ⁶
8.5 x 10 ⁶ Day 4 Staphylococcus
Common germ
1.4 x 10 ⁷
1.8 x 10 ⁶ 1 x ^{10 8}
2.8 x 10 ⁷ Day 5 Staphylococcus
Common germ
leaven
mold 3 x 10 ⁷
3 x 10 ⁶

Visual check 2.3 x ^{10 8}
1 x 10 ⁷
3 x 10 ⁷
Visual check Day 6 Staphylococcus
Common germ 1 x 10 ⁷
- 1 x ^{10 8}
4 x 10 ⁷ Second Experiment Result division Microorganisms isolated According to the present invention Rice cake General Injeolmi Day 1 - - - Day 4 Staphylococcus
Common germ - 1 x 10 ⁷
1.6 x 10 ⁶ Day 7 Staphylococcus
Common germ
Escherichia coli -
-
7.7 x 10 ⁶ 2 x 10 ⁵
2 x 10 ⁸ Day 10 Staphylococcus
Common germ -
5.8 x 10 ⁶
1.4 x 10 ⁵
1.2 x ^{10 8} Day 12 Staphylococcus
Common germ 1 x 10 ⁵
1.6 x ^{10 8} 3 x 10 ⁵
6.5 x ^{10 8}

During the first experimental period, both the vulture rice cakes and the normal cut rice were in good condition on the first day, but from the second day, the normal cut rice started to harden, and on the third day hairy mildew occurred, and on the sixth day, red bread mold and blue mold were visually confirmed. Corruption was severe enough. On the other hand, the odor cakes according to the present invention did not begin to smell only on the 4th day, so at the summer temperature (25 ± 1 ° C.), such as during the first experimental period, the odor cakes according to the present invention showed superior storage properties compared to general cut rice. there was.

On the 1st day of the 2nd experiment period, both the squirrel cakes and the normal cut rice were in good condition, but from the 4th day, the normal cut rice was found to be contaminated with the naked eye, odor-caused decay progressed and hardened on the 7th day. Repaired rice cakes according to the invention was found to be clearly excellent storage and storage at room temperature in winter so that the change of color is confirmed only on the 7th day.

As a result of the first and second experiments, it was found that the cutting edge of the rice cake was hardened quickly. In the case of the repaired rice cake according to the present invention, the degree of decay was significantly lower than that of the general cut rice, which was visually observed and sampled at room temperature outside the laboratory. In the first round, corruption began quickly on Day 4, but in November, in early winter, corruption began on Day 7.

variety Repair  Mechanical Analysis of Rice Cakes

The vulture rice cakes and general cuttled rice cakes according to the present invention were compared with changes in hardness, gumminess, chewability, adhesion, elasticity, cohesiveness and elasticity for 12 days from November 1, 2010 to November 12, 2010.

Hardness is a physical property that can be seen that the longer the storage period, the greater the value of the rice cake is firmly firmly, and the general cutting edge is three times harder and harder than the rice cakes of the present invention from the beginning (November 01). The difference was up to six times. As a result of examining the elasticity and cohesiveness during the storage period, the repaired rice cake according to the present invention was better and the same result as in the case of hardness was obtained, and the elasticity did not show a difference from the normal cutting edge (Table 2).

In the gumminess or chewability during storage period, the general cut rice seems to be slightly better, and the malodorous rice cakes according to the present invention resulted in less adhesion when ingested (Table 3).

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that the specific technology is merely a preferred embodiment, and the scope of the present invention is not limited thereto. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Food composition comprising 5 to 20 parts by weight of processed malodorous powder, 10 to 40 parts by weight of rice flour mixture.
The method of claim 1,
The food composition is a food composition, characterized in that for making rice cake.
Rice cake prepared using the composition of claim 2.

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