KR20160060460A - A Method for Preparing Liquid Syrup Using Bamboo Leaf - Google Patents

Abstract

Disclosed in the present invention is a method for manufacturing a grain syrup using bamboo leaves. Specifically, disclosed in the present invention is a method for manufacturing a grain syrup having improved preference like flavor or the like and having increased total polyphenol content by using a bamboo leaf powder in manufacturing of the grain syrup.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for preparing Bamboo Leaf,

The present invention relates to a process for the preparation of Daechu (bamboo leaves).

Sugar and candy is a product made after saccharification using various starches with an enzyme such as acid or malt, and it is one of the traditional food of Korea which has sweetness and tenacity. Rice, glutinous rice, crude, sorghum and corn are used as raw materials for starch, and they are prepared by soaking in malt-water and then taking the liquid. It is said that the most diluted state is called Chochong, and it is said that it is the case that it is caught more and more by being sucked up and it is caught many times before it is hardened before it is hardened.

In Korea, it is estimated that the peas were collected from the 'main visit' and recorded from the 1600 's, and it is one of the essential ingredients in the manufacturing process, such as oysters, gangjeongsu, . Chojung is known to be very good for people with poor digestion by eliminating toxins and wastes from the intestines and helping the digestive system. It is said that it is good for both constipation and obesity because blood is purified and cells are regenerated to improve the constitution. Therefore, if you put Jochung instead of sugar in the stewed or stir-fried food, the taste of the food will be revived and the taste will be revived. Unlike sugar, there is no change in blood sugar.

Although rice and malt, that is, malt, can be produced, in Korea, various kinds of additives have been used to produce malt. It is used as a simple sweetener, such as a bamboo shark of Hwanghae province, Chungcheong province syrup, Jeolla province sweet potato syrup, Gyeongsang province corn syrup and pumpkin syrup, Cheju island malt syrup, pheasant, chicken, and herbs such as motherwort, garlic, In addition, it is an attempt to simultaneously obtain nutritional supplement and pharmacological effect through the ingestion of the poppy.

Various studies have been carried out to improve the taste, nutritional effect and pharmacological superiority of Chochun through modernization of traditional foods and various additives. However, for modern people, And it has been replaced by starch syrup using starch raw materials. Therefore, in order to overcome this problem, it is required to develop related products having excellent sensory characteristics and improved functionality.

It is an object of the present invention to provide a process for producing a large-bodied chrysanthemum.

Other and further objects of the present invention will be described below.

As shown in the following examples and experimental examples, the inventors of the present invention have found that malt and water are mixed with malt and water in a rice gruel obtained by soaking and growing rice, followed by filtration of the saccharified solution, followed by concentration of the filtered saccharified solution, It was confirmed that the palatability of sweet potatoes was improved by adding diepod powder. Especially, when the mixture of sugar powder, malt and water, which were before saccharification, And it was confirmed that the total polyphenol content was significantly higher than that in other stages when added before saccharification.

In view of the foregoing, the process for producing a large-bodied chrysanthemum of the present invention comprises the steps of (a) watering and growing rice to obtain a rice cake, (b) mixing the malt extract with the malt extract, And (c) concentrating the filtered saccharified liquid after filtration of the saccharified liquid, wherein the step (b) is carried out by adding and mixing saccharide powder to the mixture of step (b) Stage filtration, adding the leaf powder to the saccharified solution, concentrating the mixture, or adding the leaf powder to the concentrate of step (c).

The present invention has the effect of increasing the total polyphenol content as well as improving the palatability such as flavor by using the leaves of the leaves in the production of starch. In particular, when preparing the crude starch by adding the leaf powder to the mixture of the high sugar meal, malt and water, which is the pre-saccharification stage, not only the palatability is high but also the total polyphenol content is particularly high, the addition of the diapositive powder is carried out before the saccharification desirable.

Polyphenolics are naturally occurring natural pigments that exist in free, esterified or bonded form in liquids and cell membranes (Nutraceuticals & Food 8: 200-218, 2003), including benzoic and cinnamic acids Phenolic acids, anthocyanins, flavonoids, proanthocyanidins, resveratrols, lignans and tannins (Internat Rev Cytol 113: 1223-1231, 1994; Ann Ist Super Sanita 43: 348-361, 2007). Representative polyphenol compounds present in plants include tea catechins, persimmon tannins, soy isoflavones, flax seed lignans, grape and peanut resveratrols, black foods (black rice, black beans, black sesame, etc.), anthocyanins, chlorogenic acid, capsaicin of red pepper, and curcumin of cowpea. These polyphenol compounds have been known to have various physiological and pharmacological activities such as anticancer activity, antioxidant activity, anti-inflammatory activity and anti-aging activity (Nippon Shokuhin Kogyo Gakkaishi 37: 569-576, 1990; Fragrance J 6: 99-106, 1986).

In the method of the present invention, the diepod powder can be added in the range of 6 to 12 parts by weight based on 100 parts by weight of the rice used amount. When the diepod powder is added in an amount of 6 parts by weight or less, , The addition of diapoptera powder may lower the taste of Chojung.

The leaf blade powder used in the method of the present invention can be obtained by a hot air drying method or a vacuum drying method, particularly preferably by a vacuum drying method. The vacuum drying method refers to a drying method in which a sub-atmospheric pressure is applied so that evaporation or sublimation is performed at an evaporation temperature or a sublimation temperature lower than the evaporation temperature or sublimation temperature in an atmospheric pressure state. When a vacuum drying method is used, In comparison, the drying of the surface and inside of the leaves is relatively uniform, and the drying is performed at a low temperature, thereby minimizing nutrient destruction. Such a vacuum drying method is divided into a low-temperature decompression drying method and a freeze-drying method, and can be performed using a low-temperature decompression drying device or a freeze-drying device distributed in the market. Any leaf can be used with any leaf. Bamboo is classified into bamboo of Phyllostachys, Arundinaria, Sasa and Pseudosasa. Bamboo or bamboo shoots obtained from all kinds of bamboo can be used in the method of the present invention. Preferably, a product obtained from a saddle, a spatula or a rug can be used.

In the method of the present invention, rice to obtain rice balls may be rice white or glutinous rice, preferably rice white.

In addition, in the method of the present invention, the reason for soaking the rice before the rice cake is obtained is to facilitate gelatinization through growth, preferably at room temperature for 12 hours as in the following examples .

In addition, in the method of the present invention, the addition of the water-soaked rice is for facilitating saccharification by saccharification, namely malt extract (malt liquor) or malt (malt), which is the next step. It can be done for 50 minutes or more at 100 ° C water vapor.

In the method of the present invention, the saccharification of step (b) may be carried out by adding malt extract (malt liquor) to the highball or adding malt and water together.

In the method of the present invention, the malt (malt) can be directly manufactured by using a method known in the art or can be purchased commercially, and glycated malt can be directly introduced into the malt It can be done by injecting the malt extract. The amount of malt to be used is preferably 4 to 5 parts by weight based on 100 parts by weight of rice in consideration of the amount of rice used.

In the method of the present invention, saccharification is intended to impart and enhance sweetness by decomposing the starch component of rice and converting it to glucose, maltose and the like. The glycation is obtained by a method in which maltose has α- At a temperature suitable for the activity of the saccharifying enzyme of the present invention, specifically at about 60 캜 as in the following examples. At this time, the amount of water to be added for saccharification may be added in the range of 80 to 150 parts by weight based on 100 parts by weight of the rice balls in consideration of the sugar content of the rice bran.

In the method of the present invention, when saccharification is carried out by mixing and using a malt extract solution in a method of the present invention, malt extract is prepared by adding 20 to 25 times by weight of water to malt, and then extracting it for about 12 to 24 hours Can be used.

In the method of the present invention, it is preferable that the water to be used for immersion, growth and saccharification is Leaf tea extract when referring to the following examples and experimental examples. As shown in the Examples and Experimental Examples below, when the saponin extract is used for soaking, growing, and saccharifying, the flavor of the leaves is highly reflected in the seasoning, so that the palatability of the seasoning is improved and the total polyphenol content of the seasoning is improved There is an effect that can be increased. In the following Examples and Experimental Examples, the total polyphenol content of the shoot was higher when the extract was used than when the pre-saccharified leaf powder was added. When the extract is used, the extract is preferably obtained by adding 10 to 50 times the weight of water to the leaves. In particular, in order to ensure that the proper flavor of the green tea leaves is reflected in the green tea, the green tea extract is preferably obtained by adding 30 times the weight of water to the tea leaves.

The tea leaves have been obtained through chewing (work to heat by heating on the soleplate) and keeping in mind that the internal ingredients can be easily extracted by cutting off the faded tea leaves. Such crying and care can be repeated one or more times, This can be done manually or using equipment made for that purpose.

Tea leaves can also be obtained by drying the tea leaves by hot air drying, hot plate drying or natural drying methods and pulverizing

In the method of the present invention, after glycation, the saccharified liquid is filtered and concentrated, and the filtration can be performed using any material known in the art. In the following examples of the present invention, cotton was used for filtering.

In the method of the present invention, the concentration is intended to adjust the sugar content of the starch to 60 to 70 Brix (Brix) in order to enhance the sweetness of the sweet potato and increase the storage stability. Such concentration is preferably carried out by a conventional method such as adding the saccharified solution (emulsifier) to a pot and then concentrating the mixture at a temperature of about 103 DEG C for 3 hours as in the following examples.

On the other hand, Chochung can be used as a coating material for confectionery such as Gangjeong. In this case, when the adhesive is strong, it may be difficult to perform the molding operation (that is, the cutting operation after molding in a molding die) Can be followed. The inventors of the present invention found various substances such as apple juice, strawberry juice, mandarin juice, and yacon juice (yacon juice) to lower the stickiness of the oranges and thereby reduce the stickiness without affecting the flavor of the oranges In the case of yacon juice, when added in an amount of not more than 7 parts by weight, particularly 5 to 7 parts by weight, based on 100 parts by weight of the filtered glycosylated liquid, the yacon juice does not affect the palatability of the juice, Respectively.

Therefore, in the method of the present invention, it is preferable that the yamekon juice is added to the saccharified solution in an amount of 7 parts by weight or less, particularly 5 to 7 parts by weight based on 100 parts by weight of the saccharified solution.

As described above, according to the present invention, it is possible to provide a method for producing a starch having improved palatability, such as flavor, by using a leaf powder for the preparation of a starch. The extract obtained from the process according to the present invention also has a higher content of total polyphenols and thus can have a higher antioxidative effect than the general antiseptic.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > The  Manufacture of Jochung

<Example 1> Preparation of syrup daeip Example 1

First, domestic rice was washed three times with water and then immersed for 12 hours at room temperature. The soaked rice was mixed with 4.5 parts by weight of malt and 100 parts by weight of water based on 100 parts by weight of rice cakes, and the mixture was heated at 60 DEG C for 8 hours Lt; / RTI &gt; The saccharified solution was filtered with cotton balls and filtered. The saccharified solution (etheric acid) was put in a condenser and was concentrated at 103 ° C for 3 hours to obtain a concentrated solution. To the concentrate was added and mixed 6 parts by weight of the ground leaf powder based on 100 parts by weight of the rice used for preparing the rice cake.

The diatomaceous earth powder used in the production of rice syrup was obtained by collecting the lobes of the japanese dumplings in Damyang-gun, removing foreign matter, freeze-drying and grinding. The malt liquor was added to 100 parts by weight of commercially available malt ) Was added to about 32 parts by weight of water and extracted for 2 hours.

<Example 2-4> Preparation of syrup daeip Examples 2 to 4

8 parts by weight (Example 2), 10 parts by weight (Example 3) and 12 parts by weight (Example 4) were added to the diaphragm in the same manner as in Example 1, (The leaf powder was added to and mixed with the concentrate in the same manner as in < Example 1 >).

<Example 5-8> Preparation of syrup daeip Examples 5 to 8

Except that 6 parts by weight (Example 5) and 8 parts by weight (based on 100 parts by weight of the rice used for preparing the rice cake) were added to the saccharified solution obtained by filtering the ground powder without adding the leaf powder to the concentrate, (Example 6), 10 parts by weight (Example 7) and 12 parts by weight (Example 8), respectively, to carry out the next step of concentration step.

<Examples 9 to 12> Preparation of syrup daeip Examples 9 to 12

6 parts by weight (Example 9), 8 parts by weight (based on 100 parts by weight of rice) of the rice used for the preparation of the rice cake were mixed together with the pre-saccharified rice cake, the malt liquor and water together with the diapositive powder in the same manner as in <Example 1> 10 parts by weight (Example 10), 12 parts by weight (Example 11) and 12 parts by weight (Example 12) were added and mixed, and the following saccharification step, filtration step, and concentration step were carried out to prepare a large-

<Example 13> Preparation of syrup daeip Example 13

Instead of adding the leaf powder to the concentrate in the same manner as in <Example 1>, instead of adding the leaf powder to the concentrate, when the rice soaked and the soaked rice were grown, a large amount of rice gruel Respectively.

Leaf tea extracts were obtained by extracting tea leaves with water at 60 to 70 ° C for 10 minutes, 20 times by weight, 30 times by weight, 40 times by weight and 50 times by weight for 5 minutes, And extracted with 30 times the weight of water as shown. When the Leaf tea extracts obtained with 10 times and 20 times the weight of water were used, the taste and flavor of the tea leaves were strong and the degree of preference was low. When the Leaf tea extracts obtained with water having 40 times and 50 times the weight were used, I did not see any difference.

<Examples 14 to 16> Preparation of syrup daeip Examples 14 to 16

(Similar to Example 1) was prepared (that is, 10 parts by weight of a mixture of diatomaceous earth powder and 10 parts by weight of diatomaceous earth was prepared before saccharification), and the saccharified solution after filtration was treated with 3 (Example 14), 5 parts by weight (Example 15), and 7 parts by weight (Example 16), respectively.

The addition amount of the yacon juice was selected within the range that the yacon color and flavor did not affect at least the color and flavor of the original jacchye through the preliminary experiment. Specifically, as a result of the preliminary experiment, when 3 parts by weight and 5 parts by weight of the yacon juice were added, most of the answers were not influenced by the color and flavor of the original wort, and when 7 parts by weight of wort was added, , But it was not generally evaluated as negative for preference. When added in 9 parts by weight, the flavor of yacon becomes stronger, and a negative evaluation and a positive evaluation are formed at a ratio of 6: 4 (negative: positive), and the upper limit of the addition amount is set to 7 parts by weight.

In the above, the yacon juice was obtained by washing the yacon tuber, removing the foreign substance, and finely pressing and filtering the yacon tuber.

< Experimental Example > The  Sensory evaluation on the quality characteristics of Chojung

<Experimental Example 1> Sensory evaluation on the palatability of bamboo leaves according to the stages of use of the diapositive powder

Sensory evaluation was performed on the color, taste, flavor, and total palatability by using the pear-shaped starch obtained in Examples 1 to 8 above. The sensory evaluation was performed on 20 male and female students.

The results are shown in Table 1 below as the mean value + standard deviation.

In Table 1, S-BL-6, S-BL-8, S-BL-10 and S-BL-12 show the results of Example 1, Example 2, D-BL-6 is <Example 5>, D-BL-8 is <Example 6>, D-BL-10 is <Example 7> B-BL-6, B-BL-8, B-BL-10, and B-BL-12 were prepared in the same manner as in Example 12, It refers to the obtained rice syrup.

When referring to the results of the above Table 1, no particular difference was observed in all the examples in terms of hue, but in the case of incense and taste, when the large-leaf powder was added before saccharification and the saccharification step and the concentration step were performed 9 to 12>) was added to the filtered saccharified liquid (in the case of rice syrup obtained in Examples 5 to 8) or in the concentrated liquid (in the case of the rice syrup obtained in Examples 1 to 4) (In case of rice syrup). Particularly, in the case of adding 6 parts by weight of the leaf powder before saccharification (in the case of rice syrup obtained in Example 9), 12 parts by weight of color and flavor were added to the saccharified liquid and the concentrated liquid (Example 8 and Example (In case of rice syrup obtained in Example 4).

These results suggest that the diatom powder is saccharified by the malt liquor and the components of the leaves are extracted by heating in the subsequent concentration step. As a result of the improvement of the flavor and taste, even in the case of the total preference degree, when a large-leaf powder was added before saccharification and the saccharification step and the concentration step (in the case of rice syrup obtained in Examples 9 to 12) were added to the filtered saccharified liquid (In the case of rice syrup obtained in Examples 5 to 8) or in the concentrate (in the case of rice syrup obtained in Examples 1 to 4).

&Lt; Experimental Example 2 & gt ; Measurement of total polyphenol content according to addition manner of the diapositive powder

In order to determine the total polyphenol content of the tea leaf powder addition and the use of the tea leaf tea extract, the crude extract (obtained by adding 8 parts by weight of the leaf powder to the concentrate) obtained in Example 2, (8 parts by weight of the ground powder obtained by adding 8 parts by weight of the ground powder to the filtered saccharified liquid) obtained in Example 6, 8 parts by weight of the leaf powder was added to the mixture of the wheat germ (the mixture of rose, malt and water obtained in Example 10 above , And the total amount of polyphenols contained in the starch was analyzed using the sample of starch obtained in Example 13 (which was obtained by using Leaf tea extract without addition of leaf powder) as a sample.

The total polyphenol content was determined according to the Folin-Ciocalteu colorimetric method (Am J Enol Vitic 28: 49-55) according to the method of Slinkard K et al. Specifically, 6.5 ml of distilled water and 0.5 ml of Folin-Ciocalteu's phenol reagent were added to 0.5 ml of the crude extracts extracted with DMSO (dimethylsulfoxide) and reacted for 3 minutes. Then, 1 ml of Na ₂ CO ₃ and distilled water (1.5 ml) The reaction was allowed to proceed for 1 hour and the absorbance was measured at 725 nm using a UV / Vis-spectrophotometer. Total polyphenol content was calculated from the calibration curve using Gallic acid.

The results are shown in [Table 2] below.

In Table 3, S-BL-8, D-BL-8, B-BL-8, and BT-30 show the results of Example 2, Example 6, 13 &gt;.

The results of the above Table 2 are shown in Table 10 when Example 10 was used before saccharification and in Example 10 when the extract of Leucocephalus was used instead of water during rice soaking, Polyphenol content is the highest. (Example 6) in the case of addition to the glycated solution (Example 6) and the case where it was added to the concentrate (Example 2) was relatively low.

The results of [Table 2] show that it is possible to increase the palatability such as flavor and the total polyphenol content when adding the leaf powder before saccharification, when the saplings of Leaf tea extract is soaked, .

<Experimental Example 3> yacon Sensory evaluation of the adhesiveness of daeip syrup with the addition of liquid juice

The tackiness of the extract of yam corn added with the yacon juice obtained in the above Examples 14 to 16 was evaluated according to the 5-point scaling method for 20 sensory evaluators. The sensory evaluation was carried out by using a brush, and the sample of each of the above examples was applied on a glass plate, allowed to stand at room temperature, hardened, and then evaluated by the number of people who answered each item. As a comparative example, in comparison with the case of adding yacon juice solution, in the same manner as in < Example 1 >

The results are shown in Table 3 below as the mean value + standard deviation.

In Table 3, YC-3 was obtained in Example 14, YC-5 was in Example 15, YC-7 was in Example 16, and S-BL-6 was in Example 1 It refers to Daechuk Chochung.

As shown in Table 3, when the yacon juice was added in an amount of 3 parts by weight, the amount of the yacon juice was 5% by weight and 7 parts by weight, It can be seen that the respondents who did not have completed the week.

Claims (4)

(a) a step of watering and growing rice to obtain a rice cake, (b) mixing the malt extract with the malt extract or mixing the malt with water, and (c) saccharifying the saccharified solution by filtration, Concentrating the mixture of step (b) and step (b), wherein the step (c) is followed by the step of adding and mixing the leaf powder to the saccharified liquid, Or adding or mixing the leaf powder to the concentrate of step (c).
The method according to claim 1,
Characterized in that at the time of immersion of the rice, at the time of immersion of the soaked rice, and using the green tea extract instead of the saccharification water.
The method according to claim 1,
Wherein the diapositive powder is added in an amount of 6 to 12 parts by weight based on 100 parts by weight of the amount of rice used.
The method according to claim 1,
Wherein a saccharified liquid is added to the filtered saccharified liquid in an amount of 5 to 7 parts by weight based on 100 parts by weight of the saccharified liquid.