KR20160051905A - method for manufacturing red snow crab dumpling and thereby red snow crab dumpling - Google Patents

Abstract

The present invention relates to a method for preparing a red snow crab dumpling using an enzyme hydrolysate of devil′s tongue jelly (glucomannan). In particular, the present invention relates to a method of preparing a calcium enriched red snow crab dumpling using devil′s tongue jelly and a red snow crab dumpling prepared by using the said method, by which a substitute material of enzyme hydrolysate containing powder or liquid of the devil′s tongue jelly (glucomannan) is developed without using a flour dumpling skin and simultaneously safety and preservability of a product are improved; and calciumhydroxide which is an alkaline coagulating agent required for the gelantized and swollen colloid solution of the devil′s tongue jelly powder (or devil′s tongue jelly liquid) is substituted with water soluble nano calcium acetate having a particle size of 600 nm after an edible oyster shell is fermented together with acetate (CH_3COOH), thereby removing the devil′s tongue jelly′s own smell to improve texture and taste of food, improving the viscosity and elasticity of the colloid solution, allowing solidification to be rapidly finished, enriching calcium in food, and improving absorption rate of the food in a body to enable enough calcium to be ingested without the help of an additional vitamin D_3.

Description

[0001] The present invention relates to a method for manufacturing calcium-fortified red crab dumplings using konjac, and a method for manufacturing red crab dumpling,

The present invention relates to a red ginseng dumpling which uses an enzymatic hydrolyzate of konjac (glucomannan). More particularly, the present invention relates to a red ginseng powder which contains a powder or liquid phase of konjac (glucomannan) The present invention relates to a method for producing calcium-enriched white manju using a konjac, which can improve stability and preservability of quality, as well as development of a substitute for an enzyme hydrolyzate.

Dumplings, a food enjoyed by many people around the world, consist of a mixture of meat and vegetables, made by dumpling, which is made from Chinese dim sum, Baotsu in Tenjin, Italian ravioli, Hing Kali in the Messianic, Pelmeni in Russian Siberia, Persian It is a traditional food where families gather together for the New Year holidays in countries located in the most northern part of Yosipara, Poland and Hungary's Pierregi, Turkey, Manitti, Tibetan Momo and Mongolian Bots.

A total of 78 varieties of traditional dishes, ranging from the food Dimibang (1670) to the Treaty of Yijo court (1957), are included in the " There are 15 kinds of dumplings, including 18 kinds of dumplings using dumplings, 8 kinds of buns with meat, 20 kinds of dumplings using fish, 17 kinds of others, other walnut buns, earthquake buns and bamboo.

The dumplings that are not fermented are the dumplings which are fattened and boiled in water, the dumplings which are made by the dumplings, the dumplings which make the blood with the dumplings according to the dumplings, and the other dumplings with buckwheat flour And dumplings.

Regardless of the ingredients of dumplings, there are poultry, raw meat, beef and chicken in a cow, and raw dumplings, raw dumplings, dumplings, and dumplings.

On the other hand, it is said that the dumplings are not made of flour or buckwheat flour, but are made of beef, copper, etc., such as meat buns, fish buns, dumplings, There are also boneless buns made from starchy powder and bone buns.

As such, we can argue that our dumplings culture has developed more than other countries in the world. It is the originality of the development of Korean cuisine because it created a new type of dumplings, using flour and rye flour.

As the importance of food security becomes more important due to the aggravation of price fluctuations due to the surge in grain prices, the taste of elementary school students is getting tired of flour food as a Westernized eating habit. According to the results of a survey of elementary school students jointly by the World Daily and the Agriculture, Forestry and Fisheries Education and Culture Information Agency (Rural Development Administration), 22.2% of respondents answered that they "felt abnormal" . This is the same as in March 2011, when 18.8% of respondents said that they felt "an abnormality in their body," and 3.4% pointed up two years later. 8.5% were students, 8.1% were "had urticaria", and 5.6% were "uncomfortable and sick".

As such, some students feel the gluten is due to the gluten content of wheat flour. Especially in Korea, people who have gluten intolerance (incompatibility) should be especially careful about digestive illness if they eat flour foods because they have few enzymes to degrade gluten.

Gluten is a component of the wheat that makes the dough into a chewy gum. Gluten intolerance does not completely digest, dissolve and absorb gluten. Gluten fragments (gliadin) that remain in the intestines penetrate the meridian and stimulate the immune system, causing inflammation of the intestinal mucosa. According to professor Woo Gyu-gyu of Gangbuk Sacred Heart Hospital, "Gluten is a strong inflammatory substance in the intestine, combined with endotoxin, has the property of coming into the blood easily."

According to Alessio Fassano Kyushu of the University of Maryland, USA, "Gluten acts to increase the amount of crude linoleum, which is a substance that loosens the intestinal mucosa." In addition, non-digestible gluten penetrates the intestines and causes multiple sclerosis, autism, Such as neurological diseases.

In 2014, the US Food and Drug Administration (FDA) set out the labeling of gluten content in foods, and the first set of criteria is set at less than 20 PPM.

Gluten is a protein naturally produced in wheat, rye, barley, etc. It is used to make it grow well when it is kneaded, to swell when making dumplings or bread. In the United States, the number of people with digestive problems such as abdominal pain and diarrhea is about 3 million in the United States, and the number of people who feel headache, fatigue, and joint pain, not even digestive disorders, is about 6% .

The gluten-free food market is worth about $ 4.2 billion (14.71 trillion won).

In order to differentiate from the existing dumplings which have been similar to each other without any difference, the food that does not contain any chemical compound is included in the foodstuffs in order to catch up with the increasingly sophisticated consumers. The researchers found that the number of people with osteoporosis and fractures is rapidly increasing due to the growth and development of children and the recent decree, and that the calcium intake of Korean people is insufficient.

Professor Shin Chan-soo of the endocrinology department of Seoul National University Hospital and Professor Kim Kyungmin of the department of endocrinology at Seoul National University Hospital analyzed the bone mineral density according to the average daily calcium intake of 3,448 men and 3,812 men over 50 years old by the National Health and Nutrition Survey conducted between 2008 and 2010 .

As a result, the average daily intake of calcium was 470 mg, which was much worse than the recommended daily intake of 700 to 800 mg.

Calcium deficiency had a negative effect on bone density, indicating that the spine bone density and hip bone mineral density were significantly lower in the low calcium intake group, suggesting that calcium intake is an important nutrient factor for bone mineral density.

Calcium intake through diet is strongly recommended for bone health.

The present invention aims at improving the eating habits of natural dietary fiber in order to establish the proper eating habits instead of the conventional dumpling materials such as flour and rye flour, in order to make it more suitable for lifestyle such as healthful, nutritious and high- Urgent.

Korean Patent Registration No. 10-0795591 Korean Patent Registration No. 10-1406890

The present invention aims at improving the eating habits of natural dietary fiber in order to establish the proper eating habits instead of the conventional dumpling materials such as flour and rye flour for the purpose of making it more suitable for lifestyle such as healthful, nutritious and high- The present invention relates to a method for producing calcium-enriched white manju using a konjac and a method for manufacturing the same, and a method for manufacturing a substitute substance of an enzyme hydrolyzate including a powder or liquid phase of a konjac (mannan) The stability of quality and preservability are improved and the edible oyster shell is fermented with acetic acid (CH ₃ COOH) instead of calcium hydroxide, which is an alkaline coagulant, which is absolutely necessary for a colloid aqueous solution which is swollen and swelled with konjac powder Replaced by water-soluble calcium monoacetate of size 600nm. As, not the smell of konjac itself and improve the texture and taste, increase the viscosity and elasticity of the colloidal aqueous solution, quickly harden flew increase in calcium strengthen the body absorption rate as the food you consume enough calcium without the aid of additional vitamin D ₃ The present invention relates to a method for producing calcium-enriched prawn manju using a konjac and a method for manufacturing the same.

The method for manufacturing calcium-enriched red ginseng with the use of konjac according to the present invention and the method for manufacturing the red ginseng according to the present invention are characterized in that it comprises washing and drying the roots of konjac (old-fashioned herb), pulverizing the same into a predetermined size, ; 10 parts by weight of cornstarch, 53 parts by weight of green tea, 9 parts by weight of sage leaves, 9 parts by weight of pine wood, and 9 parts by weight of kidney bark were mixed with 100 parts by weight of konjac diet, and the mixture was heated to 170-200 ° C And sterilizing the solution, cooling the solution at room temperature for 70 to 75 hours, filtering and extracting the solution at night to prepare food water; Mixing the konjac diet and food water at a ratio of 1: 2.75 to adjust the concentration of mandibles; Mixing the mixture of the konjac diet and the food water into a dough forming mold to form a dough; 10 wt.% Of tofu, 10 wt.% Of dandelion leaves, 3 wt.% Of sage, 5 wt.% Of dried bean sprouts, 5 wt.% Of dried onion, 10 wt.% Of dried white rape, 2.0% by weight of dried plums, 3% by weight of dried shiitake, 2.5% by weight of dried figs, 1.8% by weight of mulberry leaf powder, 1% by weight of curry powder, 1% 0.4% by weight of lactation, 0.4% by weight of oregano and 0.5% by weight of grape seed oil to form dumpling. And dumpling the dumpling with the dumpling on top of the dumpling. The main object of the present invention is to provide a method for manufacturing calcium-enriched red mandu using the konjac and a red dumplum prepared by the method.

According to the present invention, there is provided a method of producing glutamic acid-containing glutamic acid-containing glutamic acid-containing glutamic acid-containing glutamic acid glutaraldehyde powder, Using the dumplings containing liquid, the manufacturing technology that improves the stability of quality, the prevention of the plaque of food and the shelf life is differentiated from the existing dumplings which were similar to each other without any difference before. At the same time, Ingredients for food to be caught will contribute greatly to the improvement of the eating habits and the health of the people as a medicinal dish that does not use any chemical compounds.

Second, the absorbability of the non-digestible heterosaccharide (Heteropdysa ccheride), which is a major constituent of D-mannose and D-glucose per two units of konjac (glucomannan), a water soluble dietary fiber of hydrocolloids It is highly alkaline and is not absorbed from the upper side. It is decomposed and digested by mannase secreted by mannolyticus in the pancreas. The konjac polymorph swells greatly when it absorbs water and forms a colloid phase with high viscosity. Low is low-calorie mortgage food. Plant fiber in the regular diet absorbs toxic substances and cholesterol in the intestines quickly and excretes it quickly. Therefore, the konjac diet is delayed digestion and absorption of carbohydrates in the small intestine, inhibiting the rise of blood sugar, inhibiting the absorption of carcinogenic harmful substances, promoting excretion, treating constipation and preventing cancer.

Third, the chitin (animal fiber) material contained in the crustacean crustacean is insoluble dietary fiber and binds to moisture in the large intestine. It acts as a promoter of suits and bifidus factors, which affects the number and distribution of bacteria in the large intestine. It is fermented by microorganisms in the intestine to produce lactic acid, acetic acid, lower fatty acids and vitamins. Lactic acid and lower fatty acids increase the concentration of hydrogen ions in the colon. It has an effect of inhibiting the generation of harmful substances having nitrogen or sulfur derived from protein by suppressing the harmful bacteria intestine of the large intestine and furthermore the biological function of chitin and chitosan contained in the crab shell is revealed, very big.

Fourth, it is a substitute substance of salt in the food water of the mixed extract of natural plant (papaya, sage leaves, green tea leaf, pine tree trunk, and keybell skin), and various minerals and various enzyme components contained in seawater are concentrated to decompose fat and protein It is effective in the treatment of constipation and obesity by discharging fat accumulation accumulated in the small intestine and toxins in the body.

Fifth, by decreasing the moisture of dried fruits and vegetables (dried bean sprouts, dried onion, dried slugs, dried prunes, dried shiitake, dried figs) entering the dumplings, water activity is lowered to suppress the deterioration of food by microorganism or enzyme action , Fruits and vegetables that are easily decomposed easily and have poor preservability can be preserved after drying to reduce loss of nutrients, minerals, and vitamins, and prevent deterioration by microorganisms or enzymes, resulting in increased storage stability and reduced weight and volume It is easy to handle and transport, the storage cost is reduced, the seasonal fluctuation of quality is less, and the shelf life is improved, and the effect of using it as snack foods is great.

1 is a flow chart showing a process sequence of a method for producing calcium-enriched Hongmei buns using konjac according to the present invention
Fig. 2 is a plan view showing the shape of the mandhin used in the manufacture of Hongmei Mandu according to the present invention. Fig.

Advantages and features of embodiments of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.

The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Like reference numerals refer to like elements throughout the specification. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator.

Therefore, the definition should be based on the contents throughout this specification.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a process of manufacturing a red dumplings including konjac (glucomannan or old plants) according to an embodiment of the present invention. Fig. 2 shows a dumpling shape used in the manufacture of dumplings.

First, a method for preparing calcium-enriched red ginseng using konjac according to the present invention comprises: (S101) washing and drying the roots of konjac (glucomannan) or old medicinal herbs and pulverizing them into a predetermined size to produce konjac regeneration;

10 parts by weight of cornstarch, 53 parts by weight of green tea, 9 parts by weight of sage leaves, 9 parts by weight of pine wood, and 9 parts by weight of kidney bark were mixed with 100 parts by weight of konjac diet, and the mixture was heated to 170-200 ° C Sterilization, cooling at room temperature for 70 to 75 hours, filtration and extraction at night (step S102);

Mixing the konjac diet and food water at a ratio of 1: 2.75 to adjust the concentration of the dandelion (S103);

A step (S105) of forming a dentifrice by putting a mixture of the konjac diet and food water in a dumpling mold;

10 wt.% Of tofu, 10 wt.% Of dandelion leaves, 3 wt.% Of sage, 5 wt.% Of dried bean sprouts, 5 wt.% Of dried onion, 10 wt.% Of dried white rape, 2.0% by weight of dried plums, 3% by weight of dried shiitake, 2.5% by weight of dried figs, 1.8% by weight of mulberry leaf powder, 1% by weight of curry powder, 1% 0.4% by weight of lactation, 0.4% by weight of oregano, and 0.5% by weight of grape seed oil to form dumpling (S106); And

And a step (S107) of placing the dumpling on the dumpling to make dumpling (S107).

In addition, after the step of adjusting the concentration of the dandelion by mixing the konjac diet with the food water, at least one powder or juice selected from the group consisting of carrageenan, water-soluble calcium nitrate, pumpkin, blueberry, tomato and spinach, And an additive mixing step (S104) of mixing phytoncide (phytoncide).

The method of producing Hongjum Mandu according to the present invention will be described in more detail. The konjac (glucomannan), which is a raw material of mandhodont, is planted in a field as a natural dietary fiber, and then roots of Old Chinese herbs (konjac) harvested in autumn three years later Wash the stems with clean water and wash them. Cut the roots of old Korean medicinal herbs (konnyaku), which are free from water, into thin slice (4 ~ 6n / n) and dry them in natural sun for 48 hours. The dried matter is dried and dried to a moisture content of 15% or less so as to prevent aging, and the dried old herb is ground to a particle size of 0.2 n / n To produce a konjac preparation (including a liquid enzyme hydrolyzate) (S101)

Hydrocolloids, which are functional raw materials (glucomannan, konjac, and old medicinal herbs), form a highly viscous solution or form a gel with water. The hydrophilic group of the polymer and the surrounding water are combined.

Konjac (glucomannan) is a perennial herb that belongs to the Taran family and is also called the Old Testament herb. Leaves come out in spring, leaves grow up to fall, and leaves fall in winter. Three years later, the harvested konjac in autumn consists of 75 ~ 83% moisture, 11 ~ 14% carbohydrates and 2 ~ 4.5% protein.

In particular, carbohydrates are composed of 99% of the non-digestible Heteropolysaccharides (Konjak mannan), polysaccharides (dry matter) composed mainly of D-glucose and 5-valent D-mannose, to be.

Konnyaku is a low-calorie, low-sugar food that gives a feeling of fullness even when you eat a little, and has little digestion and absorption, because it has a characteristic that it swells greatly when it absorbs water and forms a colloidal image with high viscosity. In addition, the plant fiber in the regeneration adsorbs toxic substances and cholesterol in the intestines quickly and excretes them. Therefore, constipation in the small intestine to treat constipation and cancer prevention is effective. The regimen of old potatoes has been reported to have therapeutic effects such as leukoplakia, thyroid cancer, and gynecological cancer by taking it for a long time.

In heating and sterilized food water, water is absorbed by the characteristic of konjac ingredients, and swollen greatly and forms a colloidal phase with high viscosity. It is a very important process to form a gel having a translucent elasticity by solidification upon heating. As a result, konjac ), 53 parts by weight of natural plants such as green tea, 10 parts by weight of pine nut, 9 parts by weight of bamboo leaves, 9 parts by weight of pine bark, 9 parts by weight of keybind skin and 10 parts by weight of red wine were mixed , The mixture is poured into clean water drawn from deep ground water, and heated and sterilized at a temperature of 170 to 200 DEG C. (S102)

In this case, the natural plant such as green tea leaves, pine bark, pine bark, and pine bark are used for 200-210 days fermented in a well-ventilated shade at a temperature of 10 to 20 ° C. .

Heat and sterilized food water is cooled, cooled at room temperature for 70 to 75 hours, filtered and extracted in a sieve or filter net to obtain food water, which is a high purity mixed extract which has been heated and sterilized.

Next, 100 parts by weight (including 2 parts by weight of the liquid enzyme hydrolyzate) of the konjac liquid (including the hydrolyzate of the liquid enzyme) which had been washed, dried and pulverized was heated and sterilized to 170 ° C, maintained at room temperature for 72 hours, (5.5 liters of Example) is heated slowly to 70 deg. C at 60 deg. C while regulating the mixing concentration.

At this time, the konjac regent is not added all at once, but 10 parts by weight (konjac 200g) is added to the agitator while stirring several times.

The concentration of the konjac diet and the food water mixing ratio of 1: 2.75 was the mixing ratio of 275 parts by weight (5.5 liters of the example) of the food and water which had been heated and sterilized to 100 parts by weight of the konjac solution (2 kg of the example). S103)

Next, when the konnyaku powder is added to the heated and sterilized food water according to the blending ratio, even if the temperature is kept constant and stirring is continued, a large amount of bubbles are generated at first, but no bubbles are produced later.

This is followed by agitation to gelatinize (gelatinization).

When the gelatinization occurs, the konjac preparation particles swell (swollen) and the solubility component is greatly increased, resulting in a paste-like colloidal aqueous solution.

The time required for the colloidal solution to become an aqueous solution is shortened by 7 minutes in the total time required for each rise of 1 ° C from 60 ° C, and 70 minutes is shortened when the temperature is elevated by 10 ° C to 70 ° C .

Next, the factors affecting the sweetness and swelling of konjac formulations are starch production temperature and post - harvest storage conditions. That is, when the temperature is 10 ° C when starch is produced, the gel temperature rises by about 15 ° C.

This is because when a plant grows in a high-temperature environment, a strong bond is formed between molecules. In addition, the starch stored until the passage of summer is free of phosphoric acid, and the swelling property is deteriorated. Compared with ground starch, underground starch is more luxurious than large starch particles.

In addition, the immersion conditions, fatty acids and ash content in starch also affected the luxury.

Especially, when the gelation occurs, the conductivity increases and the birefringence and the crystal structure observed by the polarization microscope disappear.

The starch particles swell, the viscosity increases greatly, and the digestibility by the amylase is improved.

Next, the step (S103) of adjusting the concentration of the dandelion by mixing the konjac diet and the food water, and then adding to the mixture at least one powder or juice selected from the group consisting of carrageenan, water-soluble calcium hydroxyanate, pumpkin, blueberry, tomato, , And phytoncide (phytoncide) are further mixed (S104).

In order to increase the viscosity and elasticity of the colloidal aqueous solution with the swelling of konnyaku, and to enhance the stability of emulsion and improve the physical properties and feel of konjac, seaweed of iridaea which has been processed in advance is extracted with hot water or alkaline aqueous solution and then purified The resulting carrageenan is added.

At this time, a mixed solution of 0.05 part by weight of carrageenan (1 g in actual use) and 1.5 parts by weight of heated and sterilized food water (30 ml in actual use) was added, and the temperature for the addition was 60 ° C to 70 ° C Add a solution that is uniformly dispersed in a warm water bath and cool it down.

Particularly, in order to prevent the carrageenan from solidifying at the time of mixing, the mixture is gradually poured in several times at a time and continuously stirred so as to be uniformly dispersed.

Next, 0.2 part by weight (actual use example: 4 g) of water-soluble calcium monoacetate which is a 600 nm particle size fermented by putting an edible oyster shell which has been previously processed at the same time as the addition of carrageenan in acetic acid (CH ₃ COOH) Use example 30 ml) is added to increase the viscosity and elasticity of the colloid aqueous solution by calcium-enriched solution, thereby hardening rapidly and increasing the absorption rate of the food as a food. The temperature at the time of addition is preferably a solution which is uniformly dispersed in a warm water bath at 60 ° C to 70 ° C. Particularly, in order to prevent the calcium carbonate from being corroded during the strengthening of the calcium nitrate nanoparticles, the calcium carbonate is gradually added to the mixture several times without stirring.

Next, 0.2 part by weight of at least one powder or juice selected from the group consisting of pumpkin, blueberry, tomato, and spinach, which has been previously preserved in order to enhance the nutritive value and enhance the quality of the dumplings made of konjac (glucan only) (4 g in actual use) and 1.5 parts by weight of the food water (30 ml in actual use) are added.

When adding starch, juice, etc., which are plant nutrients to konjac (glucomannan), cool for about 5 minutes and then let it harden.

Next, the main ingredient of the konjac, the Old Medicinal Herb, contains trimethylamine (CH ₃ 3N), an intrinsic ingredient, and calcium hydroxide (CaOH ₂ ) itself, which is used as a coagulant for konjac products. to be.

In the present invention, the following method is used in order to eliminate the smell of the konjac, enhance the taste and texture with calcium fortification, and improve the refrigeration characteristics of the food.

1) Trimethylamine (CH ₃ 3N) odor deodorization by phytoncide

2) Calcium hydroxide (CaOH ₂ ) used as a coagulant for konnyaku products Calcium acetate, which is fermented nano-powder in oyster shell acetic acid (CH ₃ COOH)

Specifically,

① Phytoncide, a germicidal substance secreted by plants, acts as a killer for various pests, germs, fungi, and bacteria, but it is beneficial to humans. The change in the concentration of trimethylamine gas was measured over time according to vaporization gasification (chamaecyparis obtusa oil), which is a natural product rather than a chemical synthetic substance, and selectively sterilizes bacteria harmful to humans.

(Experiment contents)

- Trimethylamine gas was injected at 500ppm in a 10L capacity Tetra white bag, and 5ml of vaporized essential oil was injected. The concentration of trimethylamine gas was measured over time.

(Experimental result): Good

Test Items time Results Target (ppm) Sample (pp) Deodorization rate (%) Trimethylamine (CH ₃ 3N) Initial concentration 50 ppm 50 ppm - 30 minutes later 50 ppm 37 ppm 24% After 1 hour 50 ppm 32ppm 36% After 2 hours 50 ppm 28ppm 44% After 4 hours 50 ppm 27ppm 46% After 6 hours 50 ppm 25 ppm 50% After 10 hours 50 ppm 0 ppm 100%

( ₂ ) Calcium hydroxide (CaOH ₂ ), which is an alkaline coagulant necessary for consolidating konjac, was used. In the present invention, water-soluble calcium acetate fermented together with acetic acid (CH ₃ COOH) It was processed into powder to maximize the absorption rate in the body, thereby eliminating the odor of the konnyaku itself.

The nano-powdered edible oyster shell calcium acetate maximizes the calcium induction without the help of extra vitamin D3 by maximizing the zinc ingredient contained in the oyster shell with nanotechnology. Since calcium nano-acetate is a natural substance, It is also characterized by no side effects, which are food shortcomings.

③ Acetic acid fermentation, which is a natural substance, is fermented by putting the oyster shell into acetic acid and fermenting it together with acetic acid to oxidize ethanol (2C ₂ H ₅ OH-Ethanol) to acetic acid.

The fermentation formula is CH ₃ CH ₂ OH + O _{2 -} > CH ₃ COOH + H ₂ O + 493 ⁸³ KJ.

Some of the energy generated at this time is converted into heat and cooled by a suitable device when fermenting. During the fermentation, the temperature rise due to the generated acetic acid and the fermentation heat leads to morphological deformation of the acetic acid bacteria.

Ethanol is first dehydrogenated with acetaldehyde-CH ₃ CH (OH) ₂ by the action of an alcohol dehydrogenase.

Acetobacter is a bacteria of the absolute aerobic gram-negative and no-poser of the Pseudomonadceae family, and it has ovarian bacterium with or without flagella or polar hair, Street can be a long chain.

The optimal temperature for growth is around 30 ° C, and the optimal pH is 3.5 to 6.5. Acetic acid bacteria that produce acetic acid from ethanol are classified as Gluconobactor, which oxidizes ethanol to acetic acid slowly at PH 4.5 of Acetobacter species and can not oxidize acetate and lactate to CO ₂ , ₂ and H ₂ O were classified as Acetobacter. Among them, Acetobacter aceti is the most commonly used species.

Hereinafter, the process of making the dumplings of Hongmei dumplings according to the present invention will be described.

Dumpling ingredients, preparation and preparation of spices ( S106 )

As the dumpling material of the present invention, at least one of crab (red crab) and rolled crab is used. It uses egg whites, green tea powder, tofu, dandelion leaves, mulberry leaf powder, curry powder (including turmeric powder), sage, tea jar, marine (hairless slices, shiitake mushrooms, figs, bean sprouts and prunes).

Grape seed oil, olive oil, high demand, oregano, cinnamon powder and the like are used as seasoning materials.

The process for producing dumpling (genera) is carried out according to the following process.

① Crab (Hongge) in the clear water in advance for more than 8 hours to immerse yourself. It is necessary to rinse cleaned water with a mixture of natural plants (green tea leaves, pine tree leaves, pine tree leaves, pine tree leaves, kibbutter skin) at a temperature of 170 to 200 ° C, Boil it in a blender and boil it for 50 minutes at low temperature (-2 ℃). (At this time, the juice coming from the food water is good for the body such as vitamin B1.

Crabs utilize the advantages of low-fat foods by food water without using any oil.

② Egg whites put green tea powder and stir it well. At this time, the egg water is once filtered to sieve the egg so that the eggs can be removed to obtain uniform egg water. The well-melted egg water is wrapped in cotton wrapper and cooked for a short time in the food water of heat sterilization treatment of 170 ~ 200 ℃ to prevent the aminocarbonyl reaction (browning reaction) and to prevent the loss of nutritional value And do not use oil because it does not use oil, so it does not feel the effect of acidity and does not feel the smell.

③ Tofu is wrapped in cotton wrapper, squeeze the water completely, then shake it to use.

④ The dandelion leaves are groomed, and the mixed extract of natural plants (green tea leaves, papaya leaves, pine tree leaves, pine tree leaves, pine tree leaves, kibbutter skin) is heated at 170 ℃ for a short time in the food water after sterilization filtration process. I cut it finely and use it finely. This is to prevent destruction of nutrition, taste, aroma, and color.

⑤ In the mulberry leaves, calcium, various senses, amino acids, and routines which are fortified with capillary blood vessels, which are rich in osteoporosis, are processed into 600nm nano powder to increase the absorption rate in the body without destroying nutrition, taste and aroma.

⑥ Cucumber is fermented and fermented with salt of green tea powder. At this time, the cucumbers have a high moisture content and are not well stored. In order to increase the storage stability of cucumber, the mixed extract of natural plants (green tea leaves, papaya leaves, pine bark, pine bark, kibbutter skin) was preheated by heating at 170 ° C and sterilized by filtration. It is piled up in order of one layer of Hamcho powdered salt and fermented for 72 hours.

Use these pellets with a diameter of 2n / n. Cucumbers are low in calories and low in fat content, and are suitable for dieting. It is an alkaline food that prevents the acidification of blood and cleans it. Lower cholesterol and prevent arteriosclerosis. Especially, cucumber has a lot of potassium to help the diuretic action that excretes the waste of the body, and isoquercitrin component calms the boogie. Cucurbitacin C has a large anticancer effect in the bitter taste of cucumber, and B has a great effect on hepatitis.

⑦ Rice is cleaned with raw vegetables and chopped.

⑧ Be sure to use autumn Kimjang radish and cut into 3 ~ 4cm long and 1cm thick, and mix extract of natural plants (green tea, pine bark, pine bark, kibbutter skin) prepared at the temperature of 170 ℃ It is dried in a small sunshine for 2 ~ 3 hours, dried in a well-ventilated shade, dried to a moisture content of 15% or less, and a white powder (taurine component) is applied to the surface Dry until burying.

It is placed in a vacuum container such as a glass bottle to store moisture and mold so that it can not survive.

Here, the name of the food, the date of drying, etc., is attached to the name tag. When used, heat it at 60 ℃ for 7 ~ 8 hours in hot rice, and finely chop finely. This is due to the various microorganisms in the rice soot, and the taste and aroma are better.

⑨ Bean sprouts with their roots and hair trimmed and peeled off, then sliced onions are mixed at a temperature of 170 ° C with a mixture of natural plants (green tea, pine bark, pine bark, It is dried for 2-3 hours in weak sunlight, dried in a well-ventilated shade to a moisture content of 15% or less, and then placed in a glass bottle to absorb moisture and mold Keep it out of reach.

Here, the name of the food, the date of drying, etc., is attached to the name tag. When used, it is called for 7 ~ 8 hours at a temperature of 60 ℃ in warm rice, and it is chopped to the size of 0.2n / n. And the crisp texture, taste and aroma are improved by various microorganisms in rice.

⑩ Shiitake mushrooms, figs, and plums have high antioxidative, antitumor and anti-inflammatory activities, so they are highly preserved without heating and sterilization. However, to prevent bacteria or insects from accumulating during storage, they are sliced to 6-7 mm thickness After cutting, the mixed extract of natural plants (green tea, pine bark, pine bark, pine bark, and keybell skin) that had been prepared and processed beforehand was dipped in the food water that had been heated and sterilized by filtration at a temperature of 170 ° C for a short time, Dried for 2 ~ 3 hours, then dried in a well-ventilated shade to a moisture content of less than 15% and stored in a glass bottle to prevent water absorption and fungus survival (However, If the ultraviolet light comes in direct contact with the food, the nutrient, the phytochemical, will decompose and disappear. Dry slowly at 20 to 30 ° C. )

When storing, keep a label with the name of the food and the date on which it is dried. When used, heat the rice at a temperature of 60 ℃ for 7 ~ 8 hours and cut into small pieces. At this time, the juice coming from the rice soot is vitamin A1 and other water-soluble ingredients.

The following describes in detail the mixing of the above-mentioned dumpling ingredients and seasonings.

1) Add the seasoning to all the ingredients that go into the dumpling (medium), mix well and mix well.

2) Mixing ratio of all the ingredients and seasonings (1578 parts by weight) into the dumpling (genus)

(40% by weight) is prepared by boiling the mixed extract of natural plants (such as green tea leaves, pine bark, sage leaves, pine bark, and pine bark) at a temperature of 170 to 200 ° C for a short time in a food- It is used after fermentation at low temperature (-2 ℃) for 50 minutes.

Here, it is treated with enzymes by chitinase such as lysozyme and soybean sprouts which are egg whites, and soybean sprouts and dandelion to prevent the loss of nutritional value by improving the action of digestive enzymes so as to be suitable for edible use, The egg whites (3% by weight), which are not affected and do not feel, are succulent and plain and have a good texture. Slice the egg whites (3% by weight) finely into the size of rice flour and add the prepared dandelion leaves (10% by weight) and soybean sprouts (5% by weight).

㉡ Tofu (10% by weight) is wrapped in a wrapping cloth and thoroughly squeezed out.

The cucumber (3% by weight) is fermented for 72 hours by salt powder of green tea powder and chopped into 0.2n / n size.

㉣ Dried onions (5% by weight) are used for 7 to 8 hours at a temperature of 60 ℃ in warm rice flakes, and chopped into 0.2 n / n size.

㉤ Roasted radish (10% by weight) is used for 7 ~ 8 hours at a temperature of 60 ℃ and cooked in warm rice. It is finely sliced into 0.2n / n size.

The dried plums (2.0% by weight), dried shiitake (3% by weight) and dried figs (2.5% by weight) were used for 7 to 8 hours at a temperature of 60 ° C. in a hot rice flour and finely sliced into 0.2 n / Put it in.

㉦ Mulberry leaf powder (1.8 wt%) is put into a 600nm particle size particle size. Curry powder (1% by weight with turmeric powder) is added, and cherry leaves (1% by weight) are thoroughly rinsed with fresh leaves and finely chopped.

넣 Put cinnamon powder (0.5 wt%), olive oil (0.4 wt%), grape seed oil (0.5 wt%), high-fat milk (0.4 wt%) and oregano (0.4 wt%) as condiments.

Hereinafter, the step of forming the prepared dentifrice in accordance with the dentifrice frame (① front side, ② back side) will be described. (S105)

1) A colloidal solution containing carrageenan of konjac (glucomannan) and water-soluble calcium nanoacetate and plant nutrients is applied to a molding frame according to the shape of peanut capsules (front blood, back blood) - outer frame, inner frame) and solidify after 15 minutes.

2) Before the clotting, put the dumplings prepared in the frontal blood and the back blood.

3) After putting all of the dumplings, combine the front blood and the back blood together and let them coagulate.

As shown in FIG. 2, the shape of the dumpling used in manufacturing the dumplings according to the present invention,

(1) Shell (R) 0.02n = 0.02X0.02X3.14X2 = 0.0004

(2) Endothelial (R) 0.018n = 0.018X0.0018X3.14X2 = 0.000324

∴ The material of the mandibles = the epidermis - the endothelium

 0.0004-0.000324 = 0.000076

                  0.000076: 0.0000324 = 379.95: X

∴ All the ingredients that go into the dumpling, the amount of spice

        X = 0.000324x379.95 / 0.000076

                = 1,578 (parts by weight)

Here, the mixing ratio table

Colloidal solution = konjac solution (100): Food water (275)

Increasing agent = carrageenan (0.05): food water (1.5)

Coagulant (calcium fortifier) = food oyster shell (0.2): food water (1.5)

Immune strengthening = Powder juice (0.2): Food water (1.5)

-------------------------------------------------- -------

(100.45 + 279.5 = 379.95)

The above-mentioned dumplings are placed on the dumplings according to the mixing ratio, and the dumplings are formed (S107).

On the other hand, when steamed red pork dumplings produced by the method of the present invention are eaten, the method of steaming will be further explained.

The broth is made by heating, mixing, filtering and filtering the mixed extract of natural plants (green tea, green leaf, pine bark, pine bark, kiwi shell) (1kg), Gugija (600g), Hwanggi (600g), Onion (3kg), Samgyet roots (600g), Root (600g), Radish (3kg) Put the kelp (300g) mixture into the net and boil the buns in the seaweed.

Then, when boiling water, if water boils, put leaf of strawberry in steamer, and put dumpling on it and steam it and put it in bowl.

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Claims (5)

Washing and drying the roots of konjac (old-fashioned herb), pulverizing the roots to a predetermined size to produce konjac regeneration (S101);
10 parts by weight of cornstalks, 53 parts by weight of green tea, 9 parts by weight of sage leaves, 9 parts by weight of pine tree husks and 9 parts by weight of keeper flakes were mixed with 100 parts by weight of konjac formalin, and the mixture was immersed in ground water at a temperature of 170 to 200 캜 (S102), which is further sterilized, cooled again at room temperature for 70 to 75 hours, filtered and extracted into a filter net to produce food water (S102);
Mixing the konjac diet and food water at a ratio of 1: 2.75 to adjust the concentration of the dandelion (S103);
(S105) molding the mandhodont by putting the mixture of konjac regent and food water in the above ratio into a mandhodhigh forming mold;
10 wt.% Of tofu, 10 wt.% Of dandelion leaves, 3 wt.% Of sage, 5 wt.% Of dried bean sprouts, 5 wt.% Of dried onion, 10 wt.% Of dried white rape, 2.0% by weight of dried plums, 3% by weight of dried shiitake, 2.5% by weight of dried figs, 1.8% by weight of mulberry leaf powder, 1% by weight of curry powder, 1% 0.4% by weight of lactation, 0.4% by weight of oregano, and 0.5% by weight of grape seed oil to form dumpling (S106); And
And a step (S107) of placing the dumpling on the dumpling to make dumpling (S107).
The method according to claim 1,
(S103) of adjusting the concentration of the dandelion by mixing the konjac diet and the food water, and adding at least one powder selected from the group consisting of carrageenan, water-soluble calcium nitrate, pumpkin, blueberry, tomato, (S104) mixing (S104) an additive in which a sweet potato or a juice and a phytoncide (phytoncide) are mixed (step S104).
3. The method of claim 2,
Wherein the carrageenan is mixed with the food water at a ratio of 1: 30, and the water soluble potassium nanoacetate is mixed with the food water at a ratio of 1: 7.5.
3. The method of claim 2,
Wherein at least one powder or juice selected from the group consisting of the pumpkin, blueberry, tomato, and spinach is mixed with the food water at a ratio of 1: 7.5, and the phytoncide phytoncide is mixed with the food water at a ratio of 1:20 A method for manufacturing calcium fortified Hongjumu using konjac as a characteristic.
A calcium-enriched red ganoderma lucidum using the konjac, which is produced by the manufacturing method of the above item 1.

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