KR20150065212A - Composite For Making Flour-Based Meals With Chrysanthemum Powder - Google Patents

Abstract

According to the present invention, a composition for manufacturing flour-based food comprising chrysanthemum powder is prepared by: mixing a mixture of 50-85 wt% of flour, 5-30 wt% of rice powder, 0.5-1.5 wt% of sweet potato starch, 1-2.5 wt% of tapioca, and 0.5-1.5 wt% of refined salt; drying chrysanthemum floral leaves or chrysanthemum leaves, or a mixture at 40-60 deg. C for 12-24 hours and crushing; and mixing with 5-15 wt% of the produced chrysanthemum powder. According to the present invention, active ingredients contained in chrysanthemum powder can be obtained from a convenient process. In addition, excellent flavor can be provided to be appropriate for various flour-based foods.

Description

{Composite For Making Flour-Based Meals With Chrysanthemum Powder}

The present invention relates to a composition for preparing almond powder containing chrysanthemum powder which is excellent in flavor and contains an effective ingredient of chrysanthemum.

In general, noodles are flour, buckwheat flour, potato starch, kneaded, sliced, sliced or finely squeezed out of a water bottle and cooked in a broth. Depending on the material, wheat noodles, somen noodles, macaroni made from flour, buckwheat noodles made from buckwheat flour, and potato starch made from potatoes.

Korean traditional noodles include hot noodles (soup noodles), cold noodles, bibim noodles, curry noodles, and soy sauce noodles. In the palace, it is said that he hit the white face (白 麵) of the buckwheat noodle with the top (top), and the soup was the broth which boiled the pheasant. In the summer, it is said that they made cold noodles made by mixing the same rice with the US and brisket broth. In the private sector, white beans and white sesame seeds were used instead of cold noodles. In recent years, wheat has been used in various kinds of food such as handmade rices and tteokbokki.

Wheat flour, which is used in many places like this, is made by powdering the end part of the wheat, and milling the wheat as it is, it is called whole wheat flour and contains a lot of minerals and vitamins.

Although many kinds of flour-based flour-based products are developed and sold, the flavor and taste thereof are uniform and there is a limit to improvement, and a method of adding various active ingredients extracted from edible flowers is used to overcome them.

At this time, the active ingredient extraction was performed using a solvent corresponding to each active ingredient. However, since such extraction method extracts only a specific effective ingredient according to the extraction solvent, there are problems in that the process is very complicated such as using various solvents in order to extract various active ingredients contained in edible flowers. There is a limit in improving the flavor of the sourdon by extracting only the corresponding effective ingredient.

Patent Document No. 10-2011-0012020

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a composition for the production of powdered chrysanthemum powder containing chrysanthemum powder, which obtains an effective ingredient of chrysanthemum flower through a convenient process, This is the task to be done.

In order to solve the above-mentioned problems, the present invention provides a method for producing a sweet potato starch, which comprises 50 to 85 wt% of wheat flour, 5 to 30 wt% of rice flour, 0.5 to 1.5 wt% of sweet potato starch, 1 to 2.5 wt% of tapioca, % Mixture of chrysanthemum powder and chrysanthemum powder produced by pulverizing chrysanthemum petals or chrysanthemum leaves or mixtures thereof dried at 40 to 60 ° C for 12 to 24 hours in an amount of 5 to 15 wt% A composition for preparing a pulverulent flow is provided.

In the composition according to the present invention as described above,

Thyme petals and thyme powder obtained by pulverizing leaf of dried thistle at 40 to 60 ° C for 12 to 24 hours are dried at a rate of 1.2 / 100 weight and / or 0 to 60 ° C for 12 to 24 hours May be further added in an amount of 1.2 / 100 wt.% Based on the total weight of the composition.

According to the present invention as described above, an effective ingredient contained in chrysanthemum can be obtained through a convenient process, and an excellent flavor can be provided for various kinds of sourdough.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is an image diagram showing a chrysanthemum cold noodle manufactured through the first embodiment of the present invention,
FIG. 2 is an image showing a chrysanthemum noodle produced through the second embodiment of the present invention, and FIG.
FIG. 3 is an image diagram showing the soup of the present invention produced through the third embodiment of the present invention. FIG.

A composition for preparing a shrub powder containing chrysanthemum powder according to the present invention comprises 50 to 85 wt% of wheat flour, 5 to 30 wt% of rice flour, 0.5 to 1.5 wt% of sweet potato starch, 1 to 2.5 wt% of tapioca, The chrysanthemum powder produced by pulverizing chrysanthemum petals or chrysanthemum leaves or mixtures thereof at 40 to 60 ° C for 12 to 24 hours into amorphous particles having a width of 0.3 to 2 mm is added to a mixture of 0.5 to 1.5 wt% 5 to 15% by weight.

Here, the effective components of chrysanthemum are as follows.

Chrysanthemums contain various inorganic ingredients, vitamins, which are beneficial to the human body, and contain free sugars that are sweet. In addition, chrysanthemum is highly valuable as a functional food material because of its high contents of amino acids which give a high purity such as trionin, glutamic acid, alanine and valine, and asparagine which is contained in green tea. Furthermore, chrysanthemum has high content of linolenic acid and gamma linolenic acid among unsaturated fats such as palmitic acid and myristic acid among saturated fats, and thus has excellent value as a functional food material. In addition, chrysanthemum contains flavonoids, and is effective for antioxidant, prevention of circulatory diseases, anti-inflammation, antiallergic, antibacterial, antiviral, lipid-lowering effect and immunity enhancement. In addition, chrysanthemum has excellent nitrite scavenging effect.

The excellent efficacy of these chrysanthemums is that it regulates the liver comfortably, clears the eyes, releases fever and relieves poisoning, and has various physiological effects such as antibacterial, antiviral and anti-inflammatory effects. , It is widely known that it has anti-allergic effect, anti-inflammatory effect, anti-inflammatory effect, enhances the resistance of capillary blood to help blood circulation, calms skin and relieves tension .

In the present invention, the chrysanthemum powder contains 5-15 wt% of the total weight of the chrysanthemum powder in order to optimize the tenacity, elasticity, flavor and active ingredient content of the composition for preparing the pulp. When the chrysanthemum powder is added in an amount of less than 5% by weight, the content of the coloring matter, the active ingredient, etc. obtained in the chrysanthemum powder is decreased, , The tenacity of cotton is reduced. In the present invention, it is preferable to dry the chrysanthemum flower petal and chrysanthemum leaves at 40 to 60 ° C for 12 to 24 hours in order to minimize the color change and destruction of nutrients of the chrysanthemum petals and chrysanthemum leaves. In the present invention, the chrysanthemum powder and chrysanthemum leaves are pulverized into amorphous particles having a width of 0.3 to 2 mm such that the chrysanthemum powder is harmoniously mixed with the composition for producing pulpy flow.

In addition, in the present invention, each material has a composition ratio for the following reasons.

The wheat flour is mixed in an amount of 50 to 85% by weight in order to optimize the viscosity, tenacity, elasticity, texture and flavor of the food made through the composition for making shredders.

The rice flour is mixed in an amount of 5 to 30% by weight in order to optimize nutritional components such as viscosity, tenacity, elasticity, texture, flavor,

Sweet potato starch is mixed at 0.5 to 1% by weight to optimize the flavor and tenacity of the food made through the composition for making savory products.

Tapioca is mixed at 1-1.5% by weight to optimize the viscosity of the food made through the composition for making shredders.

The tablets are mixed at 0.5 to 1% by weight in order to optimize the liver of the food made through the composition for making the shoots.

The present invention also relates to a method for preparing the above-described pulverulent flow, wherein thyme powder produced by pulverizing thyme petals and leaves dried at 40 to 60 캜 for 12 to 24 hours into amorphous particles having a width of 0.3 to 2 mm is added to the total weight of 1.2 / By weight to 100% by weight. At this time, the thyme is mixed under the same conditions as described above in order to optimize the viscosity, tenacity, elasticity, texture, flavor, and active ingredient content of the food prepared through the composition for preparing sourdoughs.

Thyme (Thyme) has been recognized for its therapeutic effects since ancient times. Thyme is especially strong antioxidants because of strong antimicrobial action. Thyme also has good effects on respiratory diseases such as colds, coughs and bronchitis.

The composition for preparing sourdough according to the present invention can obtain a preservative effect by including thyme, and can enrich the flavor of the composition through a unique flavor, and can provide various effects of thyme.

Also, the composition for preparing a pulpy current according to the present invention is dried together with thyme or at a temperature of 40 to 60 ° C for 12 to 24 hours, and then pulverized into amorphous particles having a width of 0.3 to 2 mm. 1.2 / 100 < / RTI > by weight.

The mold used in the present invention is an annual herbaceous plant belonging to the family Lamiaceae. The stem is square, the fine hairs are densely formed in the outpost, the leaves are deeply divided into five branches in the shape of a pinnate, the split leaves are linear or lanceolate, Leaf ends are blunt, and the essential oil contains mostly menthol, limonene and has a peculiar fragrance. Therefore, when the granular powder is further included, the aroma becomes stronger, which can further maximize the effect of containing the chrysanthemum powder and the thyme powder.

The composition for preparing the shredded powder containing the chrysanthemum powder according to the present embodiment is a composition for preparing chrysanthemum noodles, which comprises 78 wt% of wheat flour, 5 wt% of rice flour, 1 wt% of sweet potato starch, 2 wt% of tapioca, To the mixed mixture, chrysanthemum petals dried at 50 DEG C for 20 hours were pulverized into amorphous particles having a width of 0.5 mm, and the resulting chrysanthemum powder was mixed at 13 wt%.

Hereinafter, a method for preparing the chrysanthemum cold surface composition will be briefly described.

First, chrysanthemums are collected and washed three times. After separating the petals and leaves, chrysanthemum petals and chrysanthemum leaves are obtained. Then, the chrysanthemum petals or chrysanthemum leaves are placed in a dryer and dried for 20 hours while maintaining the temperature at 50 ° C. The dried chrysanthemum petals or chrysanthemum leaves are put into a pulverizer and powdered into fine irregular fine particles having a width of 0.5 mm.

Then, rice is prepared and washed, poured enough water to submerge rice, and soaked in water for over an hour. After the rice is so called, it is pulverized into fine particles having an irregular shape having a width of 0.5 mm by means of a pulverizer.

Then, the flour, rice flour, sweet potato starch, tapioca, refined salt, and chrysanthemum powder are uniformly mixed in the above-mentioned ratio to prepare a composition for chrysanthemum noodle.

On the other hand, the composition for chrysanthemum cold noodles is used for making chrysanthemum noodles. Hereinafter, the manufacture of the chrysanthemum cold headed noodles will be briefly described.

When the chrysanthemum cold surface composition is prepared, the chrysanthemum cold surface composition is mixed with water and kneaded. At this time, water is mixed at 20% by weight with respect to the weight of the composition for chrysanthemum chickpeas, and it is preferable that water is mixed at 10 to 30% by weight for texture and molding.

Subsequently, the dough is passed through a cold-faced cotton-padded frame to pull out the cotton-covered cotton padding. At this time, the extrusion molding apparatus can be heated to a temperature of several hundred degrees, so that the extruded noodles can be boiled at 100 to 150 ° C.

When the cold-rolled flour is manufactured as described above, the cold-rolled flour is cooled at a predetermined place. In this case, it is necessary to thoroughly cool the product because it is difficult to store the product in a packed state due to the humidity inside the package when the product is wrapped with the remaining heat, and the cooled cold noodles are put in a freezer at a temperature of minus 10 to 20 ° C Freeze.

Table 1 shows the flavor of the noodles for the cold noodles prepared by using the composition for chrysanthemum noodles. The flavor was tested with a total score of 20 for 10 men and 10 women. Sample No. 1 is a noodle for a cold noodle to which no chrysanthemum was added, Sample No. 2 is a noodle for a cold noodle to which an extract extracted from chrysanthemum petals was added using hot water, and Sample Nos. 3 to 7 were prepared by And 5 samples of cold noodles.

Sample number Flavor score One 1.8 2 3.5 3 4.6 4 4.5 5 4.5 6 4.8 7 4.7

As can be seen from Table 1, Samples 3 to 7 are superior in flavor to Samples 1 and 2.

In particular, Samples 3 to 7 have a superior flavor to Sample 2, which is included in the composition for the effective calf noodles of chrysanthemum petals that can be extracted by hot water, while Samples 3 to 7 Because the chrysanthemum petals are contained in the composition in powder form to contain the active ingredients contained in the chrysanthemum petals in its entirety.

1 shows a chrysanthemum cold surface prepared by using the chrysanthemum cold surface. Fig. 1 shows that the chrysanthemum cold noodle prepared using the chrysanthemum noodle cold noodles is harmonized with various food materials and cold noodles noodles, It can be seen that it has a visual form that stimulates a very appetite.

The composition for preparing the shredded rice flour containing the chrysanthemum powder according to the present invention is a composition for producing chrysanthemum noodles comprising 79 wt% of wheat flour, 5 wt% of rice flour, 0.5 wt% of sweet potato starch, 1.5 wt% of tapioca, To the mixed mixture, chrysanthemum leaves dried at 50 ° C for 20 hours were pulverized into amorphous particles having a width of 0.5 mm, and the resulting chrysanthemum powder was mixed at 13 wt%.

In the method of manufacturing the composition for chrysanthemum noodle according to the present embodiment, the process of preparing chrysanthemum, preparing the rice flour, kneading and packaging are the same as those of the first embodiment. However, at the time of preparing the chrysanthemum noodles according to the present embodiment, the dough may be mixed with 0.5 wt% of the dough compared to the dough.

Table 2 shows the flavor of the noodles for noodles prepared using the above composition for chrysanthemum noodles. The flavor was tested with a score of 5 for a total of 20 persons, 10 for each male and female. Sample No. 1 is a noodle for noodles to which no chrysanthemum was added, Sample No. 2 is a noodle for noodles to which an extract extracted from chrysanthemum leaves was added using hot water, and Sample Nos. 3 to 7 were prepared by adding It is a noodle for five sample noodles.

Sample number Flavor score One 1.7 2 3.2 3 4.3 4 4.5 5 4.5 6 4.2 7 4.6

As can be seen from Table 2, it can be seen that Samples 3 to 7 are much better than Samples 1 and 2.

In particular, Samples 3-7 have an excellent flavor as compared to Sample 2, which is included in the composition for the effective delivery of chrysanthemum leaves which can be extracted by hot water, while Samples 3 to 7 according to this embodiment Because the chrysanthemum leaves contain the active ingredient contained in the chrysanthemum petals by being incorporated into the composition in powder form.

2 is a photograph of the production of chrysanthemum noodles using the above-mentioned chrysanthemum noodles. Referring to FIG. 2, the chrysanthemum noodles manufactured using the noodles for chrysanthemum noodles have a harmony with various food materials and noodles, It can be seen that it has a visual form that stimulates a very appetite.

The composition for preparing the shredded rice flour containing the chrysanthemum powder according to the present invention is characterized in that it comprises 54 wt% of wheat flour, 30 wt% of rice flour, 0.5 wt% of sweet potato starch, 1.5 wt% of tapioca and 1 wt% The mixture was prepared by mixing the chrysanthemum powder and the chrysanthemum leaves which had been dried at 50 DEG C for 20 hours and pulverized into amorphous particles having a width of 0.5 mm in an amount of 13 wt%. At this time, chrysanthemum petals and chrysanthemum leaves have a ratio of 2: 1.

In the method for manufacturing the composition for handmade chrysanthemums according to the present embodiment, the process of preparing chrysanthemums, preparing the rice flour, kneading, and packaging are performed in the same manner as in the first embodiment. However, at the time of preparing the chrysanthemum water-based preparation according to this embodiment, the dough may be mixed with 0.5 wt% of the dough compared to the dough.

Table 3 shows the flavor of the green tea product prepared by using the above-mentioned chrysanthemum preparation, and the flavor was tested with a score of 5 for a total of 20 persons, 10 for each male and female. Sample No. 1 is a handmade beverage with no chrysanthemum, Sample No. 2 is a handmade beverage with chrysanthemum petals and extracts extracted from chrysanthemum leaves using hot water, and Sample Nos. 3 to 7 are samples It is a five-sample, hand-made molded product.

Sample number Flavor score One 1.8 2 3.6 3 4.5 4 4.7 5 4.7 6 4.8 7 4.6

As can be seen from Table 3, Samples 3 to 7 are superior in flavor to Samples 1 and 2.

In particular, Samples 3 to 7 have a superior flavor to Sample 2, which is included in the composition of effective chrysanthemum nursery chrysanthemum petals and chrysanthemum leaves that can be extracted by hot water, while Sample 2 according to the present embodiment 3 ~ 7 because the chrysanthemum petals and chrysanthemum leaves are contained in powder form in the composition, so they contain the active ingredients contained in the chrysanthemum petals in their entirety.

3, the chrysanthemum soup is prepared by using the above-mentioned chrysanthemum handmade dough. Referring to FIG. 3, the chrysanthemum soup dish has a visual form that stimulates appetite with various food ingredients and handmade food in harmony with each other .

The composition for preparing the shredded powder containing the chrysanthemum powder according to the present invention is obtained by pulverizing the petals and leaves of thyme dried at 60 ° C for 22 hours into amorphous particles having a width of 1 mm in the compositions of the first to third embodiments The resulting thyme powder is mixed at a weight ratio of 1.2 / 100 based on the total weight. At this time, the ratio of petals to leaves of the thyme is 2: 1.

Table 4 shows that the composition according to the first to third embodiments which did not contain thyme exhibited a certain degree of corruption in order to explain the preservative effect of the composition for chrysanthemum nursing moth, 1, the composition of the composition according to the present invention shows a time required to reach a predetermined level of decay. Sample No. 1 represents the composition for chrysanthemum chilly surface according to the present embodiment, and Sample No. 2 Shows the composition for the chrysanthemum noodle according to the present embodiment, and the sample No. 3 shows the composition for the chrysanthemum handmade according to the present embodiment.

Sample number Corruption comparisons One 7 2 8 3 7

As can be seen from Table 4, the compositions for chrysanthemum cold noodles, chrysanthemum noodles, and chrysanthemum water hygiene compositions according to the present invention take about 7 to 8 times longer to decay than the first to third embodiments which do not contain thyme . This is because thyme is a preservative.

Table 5 shows the flavors of the compositions for chrysanthemum noodles, compositions for chrysanthemum noodles and compositions for chrysanthemum nursery rhythms according to the present invention. Here, Sample No. 1 is the chrysanthemum cold noodle floss according to the first embodiment, Sample No. 2 is the chrysanthemum noodle floss according to the second embodiment, Sample No. 3 is the chrysanthemum crude resin molding, and Sample No. 4 is the Sample No. 5 is a noodle for chrysanthemum noodle according to the present embodiment, and Sample No. 6 is a chrysanthemum souvenir form according to the present embodiment.

Sample number Flavor score One 4.5 2 4.6 3 4.5 4 4.5 5 4.7 6 4.6

As can be seen from Table 5, the chrysanthemum cold noodles, chrysanthemum noodles noodles, and chrysanthemum souvenir formings according to the present embodiment had a flavor score in comparison with the chrysanthemum noodle noodles, chrysanthemum noodles noodles, and chrysanthemum souvenir noodles according to the first to third embodiments There is no big difference, and in some cases, flavor score is higher. This shows that the food according to the present embodiment containing thyme has no flavor lower than that of the food according to the first to third embodiments, and that thyme is contained in the food according to the present embodiment, .

The composition for preparing the pulverulent powder containing the chrysanthemum powder according to the present invention is obtained by pulverizing a mold leaf which has been dried at 60 DEG C for 22 hours into amorphous particles having a width of 1 mm in the compositions of the first to third embodiments, Powder at a ratio of 1.2 / 100 weight based on the total weight.

Table 6 shows the flavor of the composition for chrysanthemum nursery, the composition for chrysanthemum noodles and the composition for chrysanthemum nursery fee according to the present invention. The flavor was tested with a score of 5 for a total of 20 persons, 10 for each sex. Here, Sample No. 1 is the chrysanthemum cold noodle floss according to the first embodiment, Sample No. 2 is the chrysanthemum noodle floss according to the second embodiment, Sample No. 3 is the chrysanthemum crude resin molding, and Sample No. 4 is the Sample No. 5 is a noodle for chrysanthemum noodle according to the present embodiment, and Sample No. 6 is a chrysanthemum souvenir form according to the present embodiment.

Sample number Flavor score One 4.5 2 4.6 3 4.5 4 4.9 5 4.9 6 4.9

As can be seen from Table 6, the chrysanthemum cold noodles, chrysanthemum noodles noodles, and chrysanthemum souvenir formings according to the present embodiment have a flavor score in comparison with the chrysanthemum noodle noodles, chrysanthemum noodles noodles, and chrysanthemum soup noodles according to the first to third embodiments And it can be confirmed that the flavor can be made better than that when chrysanthemum powder alone is contained.

As described above, according to the first to third embodiments, the composition for producing sourdough according to the present invention can be enriched in its own flavor by containing powdered chrysanthemum petals or chrysanthemum leaves after drying in an optimal state, Chrysanthemum petals or chrysanthemum leaves may contain the active ingredient completely.

Particularly, by optimizing the content ratio of the substances contained in the composition according to the food to be used, the above-described edible meal-making composition can further improve the flavor richness and the warmth of the active ingredient.

In addition, according to the fourth to fifth embodiments, the composition for producing sour flow according to the present invention can be provided with a preservative effect by containing the powdered thyme petals and leaves after drying in an optimum state, , It is possible to have a richer flavor.

Claims (7)

To a mixture of 50 to 85 wt% of wheat flour, 5 to 30 wt% of rice flour, 0.5 to 1.5 wt% of sweet potato starch, 1 to 2.5 wt% of tapioca, and 0.5 to 1.5 wt%
Wherein the chrysanthemum powder or chrysanthemum leaves dried at 40 to 60 ° C for 12 to 24 hours or chrysanthemum powder produced by pulverizing the mixture are mixed at 5 to 15 wt%.
The method according to claim 1,
The chrysanthemum powder is used for chrysanthemum cold noodles including 13 wt% of the chrysanthemum powder, 78 wt% of wheat flour, 5 wt% of rice flour, 1 wt% of sweet potato starch, 2 wt% of tapioca and 1 wt% By weight of the chrysanthemum powder.
The method according to claim 1,
The chrysanthemum powder is used for chrysanthemum noodles including 13 wt% of the chrysanthemum powder, 79 wt% of wheat flour, 5 wt% of rice flour, 0.5 wt% of sweet potato starch, 1.5 wt% of tapioca and 1 wt% By weight of the chrysanthemum powder.
The method according to claim 1,
The chrysanthemum powder is used at a cost of chrysanthemum, including 13 wt% of the chrysanthemum powder, 54 wt% of wheat flour, 30 wt% of rice flour, 0.5 wt% of sweet potato starch, 1.5 wt% of tapioca, and 1 wt% By weight of the chrysanthemum powder.
5. The method according to any one of claims 1 to 4,
Wherein the composition further comprises 1.2 / 100 wt / wt of thyme powder produced by crushing thyme petals and leaves dried at 40 to 60 캜 for 12 to 24 hours.
5. The method according to any one of claims 1 to 4,
Wherein the dried powder is dried at 40 to 60 DEG C for 12 to 24 hours, and the dried powder is added to the dried powder at a rate of 1.2 / 100 wt% based on the total weight of the composition.
6. The method of claim 5,
Wherein the dried powder is dried at 40 to 60 DEG C for 12 to 24 hours, and the dried powder is added to the dried powder at a rate of 1.2 / 100 wt% based on the total weight of the composition.

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