KR20160012415A - Method of fumigating a food material utilizing a Korean pine cone - Google Patents

Abstract

The present invention relates to a method for smoking a food material by using squamae (testa) of pine cones and peridum (tegmen) of endosperms of pine nuts. More specifically, the food material such as bread or meat is cooked and smoked with steam of a refined oil material of pine nuts included in squamae of pine cones, and pine nut flavor oil included in peridum of endosperms of pine nuts, so storage properties of food can be increased without using an artificial preservative, and users can enjoy the flavor of pine nuts. The method for smoking a food material by using squamae (testa) of pine cones and peridum (tegmen) of endosperms of pine nuts includes the following steps: separating squamae from pine cones; immersing the separated squamae in water; and obtaining a distilled extract.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of fumigating a food material using a crust of a crustacea and a crust of a pine nut,

The present invention relates to a method for fumigating food ingredients using a husk (outer coat) and a husk of a pine nut (endosperm), and more particularly, to a method for fumigating a food material using a steam of a pine nut oil contained in the outer surface of a pine nut And fumigating food ingredients such as bread or meat to improve the preservability of the food and enjoy the flavor of the poultry without using a synthetic preservative.

Pinus koraiensis (Pinus koraiensis) is a 40-meter-high, 6 to 8-cm-diameter phytoplankton plant in Korea, Japan, Northeastern China, Siberia and more than 100 to 1,900 m above sea level. Is an evergreen needlework tree.

The two-year-old fruit of the Pinus koraiensis is a long ovate, and the outer part of the mature pine nut contains pine tree resin and essential oil. The inside of the pine nut contains the pine nut It contains abdomen.

The pine nodule, commonly called pine nuts, is covered with a thin filmy nodular sheath (endosperm) that is dark brown. The pine nodule contains about 74% of flavor oil and about 15% of protein. ), And thus it is used as an expensive food or medicinal material because it has a nourishing tonic effect.

Pine nuts are not only sold as expensive nuts themselves, they are also used as main ingredients for processed foods such as pine nut, pine nuts, and pine nuts. On the other hand, pine nuts and nuts husks are treated only as by-products to obtain pine nuts, and are used only as feeds.

However, the pine nut scarf contains a large amount of resin and essential oil of Pinus koraiensis, and there is a large amount of flavor oil derived from pine nut milk in the pine nuts enclosing the pine nuts.

Recently, there have been proposed a method for mixing a rice husk with a rice husk to use it as a substitute for solid fuel (Registration No. 10-1292521), and a hot brewer comprising a volatilization layer filled with a mixture of rice husk powder 10-1345331), and a method of producing soap by mixing dried pine nut powder with a soap base solution (No. 10-1228498). However, a technology utilizing a beneficial ingredient of pine nut The development of technology for manufacturing or processing methods is still sluggish except for the text field, which is represented by pineapple rice wine.

The inventor of the present invention has previously proposed a method for smelling food ingredients with smoke generated by contacting a zug group and its constituent material (for example, a zug piece (outer piece) or a zark outer piece (inner piece) -2013-01354449). However, such a smoking method can be applied only to meat materials such as meat and shellfish, and it is impossible to fundamentally avoid the influx of harmful ingredients due to smoke soot due to the characteristics of the smoke. There was a limit of.

On the other hand, in order to improve the preservability of foods, various chemical syntheses, preservatives, are legally allowed to be used as food additives. For example, chemical products such as propionic acid, sodium propionate, calcium propionate (more than 2.5% based on propionic acid), sorbic acid, potassium sorbate and calcium sorbate (1.0% or less based on sorbic acid) However, it is controversial whether the use of such a chemical synthetic product is totally harmless to food. Accordingly, development of safer food preservation treatment methods using natural ingredients is required.

Korean Patent Publication No. 10-2013-01354449

It is an object of the present invention to solve the above-mentioned problems and to provide a food material fumigation method capable of sufficiently preserving the flavor of the pine nut while improving the preservability of the food material without using a synthetic preservative.

In order to solve the above-mentioned problem

In accordance with one aspect of the present invention, there is provided a method for fumigating a food material, comprising the steps of immersing the scallops (outer skin) in water and fumigating the food ingredients with steam and steam of the pine nut oil material generated by heating the water immersed in the scallops .

Another embodiment of the method for fumigating food materials according to one aspect of the present invention comprises the steps of immersing the scallops (outer skin) in water, obtaining the distillate extract by distilling the water immersed in the scallops of the rice husk, And a step of fumigating the cooked food material with the steam of the pine nut oil material produced by boiling the distillation extract.

According to another aspect of the present invention, there is provided a method for fumigating a food material, comprising the steps of placing the outer surface of a flour or pine nuts in a pressure-resistant container and immersing the flour in water, heating the water immersed in the outer surface of the flour, And fumigating the food material with steam and water vapor of pine nut oil.

According to the food material fumigation method of the present invention, there is provided a method for fumigating a food material which improves the preservability of foods such as breads or rice cakes, meat, seafood and the like by depositing a pine nut oil material called phytoncide obtained from pine nut scallops, Using the flavor oil obtained from the outer skin, the effect of providing a food having enhanced pine nut flavor is exhibited.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of an embodiment of a method of fumigating a food material according to an aspect of the present invention,
FIG. 2 is a flow chart of an embodiment of the method for fumigating a food material according to an aspect of the present invention,
FIG. 3 is a flow chart of an embodiment of a method for fumigating a food material according to another aspect of the present invention,
4A and 4B are photographs of the steamed bread made according to the conventional method and the fumed steamed bread according to the fumigation method according to one aspect of the present invention for 48 hours,
5A and 5B are photographs of the steamed bread made according to the conventional method and the fumed steamed bread according to the fumigation method according to one aspect of the present invention for 72 hours after storage
6A and 6B are photographs of the steamed bread made according to the conventional method and the fumed steamed bread according to the fumigation method according to one aspect of the present invention after 96 hours of storage.

The following detailed description is merely intended to illustrate the technical spirit of the present invention and should not be construed as limiting the technical idea of the present invention.

As used herein, the term " food material " encompasses foods such as bread, rice cake, meat, fish and shellfish, etc., which are foodstuffs to be cooked in a steaming mode.

Pine (Pinus koraiensis) Pinus koraiensis was found in the outermost part of Pinus koraiensis in the order of α-pinene (about 23.8%), D-limonene (about 27.9%), β-pinene : About 12.0%), 3-carene (about 4.95%), and myrcene (4.5%). These terpenes have a high amount of essential oil, And a preservative effect.

In addition, there is a large amount of oil (fatty oil) in the outer surface of the pine nut (endosperm) that emits a flavor unique to pine nut derived from pine nut milk.

It is possible to separate scales from Korean pine (Korean name: Pinus koraiensis) by using a separator which has already been developed and distributed, and it is possible to separate the scales from the pine nut by an automated process, And the scales and the envelope are not discarded but can be industrially utilized by the present invention.

In order to replace the artificial (synthetic) preservative in the food material fumigation method according to the present invention, the pine nut of Korean pine (Pinus koraiensis) is used as a fumigant to deposit the terpene pine nut essential oil in the food material. Thus, even without using high-priced pine nuts, it is possible to increase the pine nut flavor by depositing the pine nut oil of the pine nut in the food material by using the pine nut as a fumigant. In addition, the food such as bread or rice cake, meat, The step of depositing the pine nut oil or the pine nut oil vapor on the already cooked food material at the step of steaming the material with steam, significantly improves the preservability of the food and gives the pine nut flavor at a low cost.

A method for fumigation of food according to one aspect of the present invention for improving the preservability of a food using the pine nut oil material comprises the steps of immersing the scallops (outer skin) in water, heating the scooped scallops to water And fumigating the food ingredients with steam and water vapor of pine nut oil material.

The step of immersing the scallops in the water includes immersing the scallop scallops on the bottom of the container in which the scallops are placed, A large amount of water may be poured in order to allow the water to flow.

The step of fuming the food material with the steam and the steam of the pine nut oil material generated by heating the water in which the scallops are immersed can be performed by, for example, placing the food material on the perforated plate and heating the container. And eluted into heated water. The eluted pine nut oil is volatile and therefore begins to vaporize first, and then water begins to evaporate together with water vapor. The steam and water vapor of the pine nut oil material penetrates into the food material placed on the perforated plate, and the water vapor cooks the food material, and the pine nut oil material deposited by the penetration functions as the food preservative.

In the case of the method for fumigating food materials according to one aspect of the present invention, it takes a long time to boil a large amount of water immersed in scallops, and thus the total fumigation time is prolonged.

According to another aspect of the present invention, there is provided a method for fumigating a food material, which comprises the steps of immersing the scallops (outer layer) in water, distilling the water immersed in the scallops in the spatula, , A step of cooking the food material with water vapor, and a step of fumigating the cooked food material with the steam of the pine nut oil material produced by boiling the distillation extract.

For example, the step of immersing the scallops (outer race) or the outer surface of the pine nuts (endothelium) in water may be carried out, for example, by pouring a small amount of water such that the scales separated from the rice pellet are sufficiently immersed in the bottom of a container equipped with a still And the like.

The step of distilling the water immersed in the scallops of the horse mackerel to obtain the distillation extract may be carried out by heating the vessel equipped with the still, for example, such that the pine nut oil material is eluted into heated water from the scaly rinse and the volatile pine nut oil material eluted is vaporized And a distillation extract of the pine nut oil material cooled and distilled through a distiller is obtained.

The step of cooking the food material with the steam includes, for example, placing water on the bottom of a container in which a perforated plate can be placed, placing the food material on the perforated plate, heating the container, Can be implemented in a familiar manner.

In order to shorten the total fumigation time, it is preferable that the step of obtaining the distillation extract and the step of acquiring the food material are carried out simultaneously at the same time.

The step of fumigating the cooked food material with the steam of the pine nut oil material produced by boiling the distillation extract can be carried out, for example, by adding a distillation extract solution to the bottom of a container in which the perforated plate can be placed, And then heating the container to fume the food ingredients with steam of the pine nut oil material.

According to another embodiment of the present invention in which the step of obtaining the distillation extraction liquid and the step of acquiring the food materials are simultaneously performed, boiling only a small amount of pure water shortens the total fumigation time and improves the efficiency of the fumigation work .

In accordance with another aspect of the present invention, there is provided a method of fumigating a foodstuff according to another aspect of the present invention for improving the preservability of a food using the pine nut oil material and enhancing the flavor of the food using the pine nut oil, And fumigating the food material with steam and steam of the pine nut oil and the pine nut oil obtained by heating the water immersed in the outer shell of the pine nuts.

In the step of immersing the outer surface of the scallops or pine nuts in water into the pressure-resistant container, for example, the scales and the outer shells separated from the rice pellets are placed on the bottom of the sealed pressure-resistant container and a small amount of water And can be carried out in a pouring manner.

The step of fumigating the food material with the steam and steam of the pine nut oil and the pine nut oil obtained by heating the water immersed in the shell of the pine nut or the pine nuts of the pine nut can be carried out by heating the pressure- The pine nut oil and the pine nut oil contained in the outer shell are eluted into the heated water from the scales and shell, respectively, and the pine nut oil material is volatile, so it begins to vaporize first and then the water starts evaporating together with water vapor. As the vapor pressure inside the pressure vessel rises, water begins to boil, and all the water vaporizes into steam. When heat is applied to the pressure vessel, the water vapor is superheated, and when the temperature in the pressure vessel rises above 150 ° C, nonvolatile pine nut oil is also vaporized. The heating of the pressure resistant container is stopped and the punched plate on which the food material is placed is placed on the pressure resistant container, and the faucet on the lid of the pressure resistant container is twisted to raise the steam and water vapor of the pine nut oil and the pine flavor oil, It is possible to proceed in such a manner that the food material placed on the food is steamed and fumed by infiltrating the steam of the pine nut oil and the pine nut oil. The pine nut oil and the pine nut oil function as food preservatives and perfumes, respectively.

According to another aspect of the present invention, there is provided a method of fumigating a food material, wherein the pine nut oil material as a natural preservative is deposited on the food material to improve the preservability of the food, and the natural flavor, The higher the degree.

Comparative Example : Manufacture steamed bread with conventional steam

After ripening the dough for the first time, remove each of the six pieces of 50g each. After the second ripening, put the red bean in the inside and put the sutured bread on the pestle. Put 2 liters of water on the bottom of the steamer, place the steamer on the steamer, and heat the steamer to make the steamer.

Example  One: The  Steamed bread fumigation with scales

A steamed bread is prepared in the same manner as in the comparative example, except that the net containing the stuffed rice flour is placed on the bottom of the steamer and the net is soaked and a large amount of water is poured therein.

Example  2: The  Steamed bread fumigation with the distillation extract of scallops

Into the bottom of the container with distiller, a net containing 500 g scallops was placed, and 1 liter of water was poured to the extent that the mesh was locked. The vessel was heated and the resulting steam was extracted with a distiller. .

While obtaining the pine nut oil material, steamed steam is produced by the same method as the comparative example.

On the bottom of the steamer, add pine nut oil, and heat the steamer with the steamed steamer on the steamer, and heat the steamer to fumble steamed rice for 5 minutes .

Example  3: The  Steamed bread fumigation using scales of the scales and outer skin

Place 500 g each of scales and shell on the bottom of the sealed pressure vessel, and pour 1.5 liters of water enough to cover the scales and envelope.

The pressure vessel is heated to vaporize the pine nut oil, the pine nut oil, and the water. When the temperature inside the pressure vessel rises above 150 degrees Celsius, heating of the pressure vessel is stopped, and the steamer with the food material is placed on the pressure vessel, and the tap on the lid of the pressure vessel is twisted to remove the pine nut oil Steam and water vapor are discharged for 5 minutes, and the food material placed on the steamer is fumigated with the steam of pine nut oil and pine nut oil while being cooked with steam.

Experimental Example  1: Conservation test

The steamed bread prepared according to the comparative example and the fried steamed bread according to the examples 1 and 3 were stored at room temperature in an atmospheric state and checked for breakage every 12 hours. As a result, as shown in FIG. 4A, , Brown fungus spots appeared on the surface of the steamed bread for the first time after 48 hours from storage, and in the case of the steamed breads fumed according to Examples 1 to 3 as shown in the photograph of FIG. 5b, the first yellowish brown mold spot was observed 72 hours after storage appear. As shown in FIG. 4 to FIG. 6, it can be seen that the steamed bread fumed according to Examples 1 to 3 is more excellent in preservability than the steamed bread produced by the comparative example.

Experimental Example  2: flavor test

As a result of evaluating the steamed bread prepared by the comparative example and the steamed bread steamed by the Example 3 to twelve panelists of one male and five female aged from 10 to 60, The average values are summarized in Table 1. As a result of the flavor sensation test, it can be understood that the flavor of the pine nut can be enjoyed and the flavor feeling is better in the steamed bread fumed according to the Example 3 of the present invention.

Flavor test of steamed bread Characteristic Rating arithmetic mean Comparative Example Conventionally steamed steamed bread 2.5 Example 3 Steamed bread with fumigation 4.1

(5) / excellent (4) / normal (3) / insufficient (2) / not good (1)

Claims (4)

A step of immersing the scutellaria scutellaria (exocarpae) in water, a step of fuming the food material with steam and water vapor of pine nutrient material generated by heating the water immersed in scutellaria scutellaria, Material fumigation method. A step of immersing the scallops (outer skin) in water, a step of distilling the distilled water by distilling the water immersed in the scallops, a step of cooking the food material by steam, a distillation of the cooked food material, Wherein the fumigant is fumigated with steam. [3] The method according to claim 2, wherein the step of distilling the water immersed in the scallops of the rice husk is performed at the same time as the step of obtaining the distillation extract and the step of cooking the food material with steam. The step of immersing the crust of the crustaceans or the pine nuts in the pressure vessel, the step of immersing the crust of the crumbs or the pine nuts in water, the heating of the immersion water of the crumbs of the crumbs or the crumbs of the pine nuts, A method of fumigating food ingredients using scalloped scallops and shells comprising a step of frying and fumigation.

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