KR20160079683A - Lotus Root of PreparationMethod Thereof - Google Patents

Abstract

The present invention relates to a preparation method for Eungi (grain porridge) containing lotus, the preparation method comprising the following steps: preparing a first composition in which immersed glutinous rice and water are mixed, a second composition in which raw lotus seeds and water are mixed, a third composition in which raw lotus roots and water are mixed, and a fourth composition in which ginseng and water are mixed; grinding the first, second, third and fourth compositions by using a mixer; placing the first, second, third and fourth compositions in a cotton sack and straining the cotton sack to extract water therefrom; boiling jujube and burdock in water and removing the jujube and burdock therefrom, to produce a fifth composition in a liquid form; and boiling the first, second, third and fourth compositions in the fifth composition. The present preparation method provides Eungi containing lotus roots and lotus seeds that is palatable and easy to ingest.

Description

(Lotus Root of Preparation Method Thereof)

More particularly, the present invention relates to a method for preparing a sweet potato containing a soft component such as a lotus root and a softener, The present invention relates to a process for producing a coarse inclusion compound.

The lotus is a perennial herb that grows in a pond or cultivated in a paddy field, with roots growing thickly and sideways. The leaves come out from the rootstock and run on the ends of petiole, Blow in red or white on the moon.

Flowers are reddish or white, 1 each at the end of flower stem, 15 ~ 29cm in diameter, with thorns on flower stem. The petal is shaped like an inverted egg, and there are several operations.

In Korea, Buddhism was closely related to Buddhism in about 300 BC, and it was mainly used for ornamental lotus flower. However, in the modern times, it has been used for Buddhist ceremonies, lotus flowers, lotus leaves and lotus seeds It is widely used for edible or medicinal purposes.

First, the lotus leaf is also used as a medicinal herb. Its name is "lobule", which is used to control the osmotic pressure of the body and to detoxify the ability of the antibody to detoxify. There are a lot of iron and it helps to prevent anemia of infants, adolescent girls and pregnant women have.

Especially, diuretic and chewing action is used for edema and urine disorders, and constipation is helpful. It can be applied when treating symptoms caused by heat in the summer.

In addition, the lotus is also called white pear, and when it is absorbed into the human body, Tartaric Acid, which acts to cool the throat and stop the thirst, to prevent sweating too much from spreading and to control sweat, and as a chemical organic acid It contains citric acid, which reacts with harmful products when it is absorbed into the body and excretes it to the outside of the body to detoxify. It has a flavor that produces a sweet taste and shrinks the tissue of the mucous membrane in the body. It is useful for alleviating diarrhea and gastric ulcer symptoms, and it contains tannin which is useful for people with circulatory diseases such as hypertension because it acts to strengthen capillaries.

These rootstocks (Nelumbo nucifera Gaern) refers to the roots of kite, the main component is carbohydrate, which is rich in vegetable fiber. This vegetable fiber further activates intestinal activity by stimulating the barriers, including about 2% of asparagine It contains amino acids such as arginine, tyrosine, and tricholine, and it is rich in lecithin, which is a phospholipid.

The lecithin has an emulsifying power which allows water and oil to mix well, thereby preventing deposition of cholesterol on the blood vessel wall and strengthening the blood vessel wall.

In particular, there is a glycoprotein substance called sticky mucin in the lotus root, which is a complex protein combined with saccharide, which acts to lower the cholesterol, protect the gastric wall, and detoxify.

In addition, the litter refers to the seed of a kite, which is made up of an oval or ball-shaped skin, and inside it is a mixture of livestock meat and string.

The livestock meat, which has been used as herbal medicinal herbs, is characterized by no smell, taste and sweetness, and it has no qualities and is not hot.

In particular, lotus seeds contain a lot of flavonoids that are sedative, so they have a strong action to calm and soothe, especially the effect of chest pounding and sleep disorder improvement.

The lotus leaf, lotus root, lotus root, and lotus containing the physiologically active ingredient are not only used as natural medicines and health supplements, but also have recently been proved by the effect of the lotus leaf as food, tea, Has been developed and generalized.

However, there has been proposed a method of independently manufacturing each part (lotus leaf, lotus flower, and lotus) extracted from the lotus, but a method of manufacturing the lotus leaves, lotus flower, and lotus extracted according to their characteristic properties has been proposed In particular, in the case of lotus root, it was mainly applied as a side dish in home diets such as prawns or non-sticks, but it has not been applied to die.

Thus, lotus root is known to have excellent health-related functionalities, and thus attracts a great deal of interest as a health food. However, the lotus root is mainly used as tea and liquor or mixed with wheat flour in powder form, In particular, there is no development of functional porridge.

In recent years, due to the increase of income in Korea and changes in food culture, various adult diseases have become serious social problems, so that interest in high fiber, low fat and low calorie foods has increased, and accordingly, Is increasing.

Korean Patent Publication No. 10-2007-0088977 (2007.08.30) Korean Patent Publication No. 10-2014-0041638 (Apr. 04, 2014)

In order to overcome the above-mentioned problems, the method of manufacturing a soft texture containing a soft component of the present invention is characterized in that a soft motion ingredient of a lotus root and a soft smoker is added to a soft drink made of glutinous rice to contain a unique flavor and functional ingredient I have to.

In order to accomplish the above object, the present invention provides a method for producing a soft-containing composition, comprising the steps of: preparing a first extract through pre-treatment of glutinous rice, soft rice, Lotus root, Preparing a second extract by mixing the first extract with a medicinal extract which is extracted through pressure, and heating the second extract to medium-sized rice for 20 to 40 minutes and then heating the rice for about 25 to 35 minutes .

According to the present invention, the pretreatment of glutinous rice comprises the steps of immersing the glutinous rice in water for 210 to 270 minutes, mixing the glutinous rice and the water in a weight ratio of 1: 3 and then pulverizing to prepare a glutinous rice paste, Squeezing the bag into a bag filled with glutinous rice paste, and squeezing the bag into water to prepare a first extract.

According to the present invention, a pretreatment process of a softener comprises mixing a peelable softener and water in a weight ratio of 1: 3, and then pulverizing the softener paste to produce a softener paste. The softener paste is squeezed into water, Thereby producing an extract.

According to the present invention, the pretreatment of white lumber is performed by immersing the white lumber in water having a temperature of 20 to 30 minutes for 120 minutes, mixing 90 to 95% by weight of water and 5 to 10% To 70 minutes to prepare a white lacquer paste; mixing the white lacquer and the water in a ratio of 1: 3 by weight to prepare a white lacquer paste; And squeezing out the extract to produce a first extract.

According to the present invention, the step of producing a medicinal extract comprises mixing 70 to 80% by weight of water, 10 to 15% by weight of jujube and 10 to 15% by weight of burdock with heating for 210 to 270 minutes in a medium- Extract the remaining liquid medicinal extract.

According to the present invention, the medicinal extract and the first extract are mixed in a weight ratio of 1: 1.

As described above, in the method for producing a coarse ingredient containing the soft component of the present invention, the glutinous rice, the sweet potato, the lotus root, and the white liquor are preheated to produce the first extract and the medicinal composition is heated, Preparing a second extract by mixing the first extract with the medicinal extract, and heating the second extract to medium-sized rice for 20 to 40 minutes and then heating the rice for about 25 to 35 minutes.

Thus, the starch-containing starch of the present invention can improve the sweetness and sourness by adding the medicinal extract so as to reduce the pungent taste and the thick soup specific to the starchy and soft starch, which is the main additive composition, Allows added coffees to be consumed.

In addition, it has an effect of providing a health benefit beneficial to the body through the components of lotus root and consonant and the components through the extract from medicinal plants.

The terms "about "," substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

It is a form of diluted porridge that is differentiated to make it easier to drink, having a mushroom that has traditionally been used as a herbal formula, and a clear porridge that has a lower concentration than porridge.

It has the effect of protecting the stomach or organs when the stomach is bumped to the weak person or the child, the elderly and the patients.

This is a liquid formula that has enough concentration to be boiled and boiled like water in a bowl.

Next, the main components of glutinous rice, lotus root, and soft rice have the following components and characteristics.

First, glutinous rice is a kind of rice, which is a raw material such as rice cakes, and has a lot of stickiness and tenacity.

The glutinous rice corresponds to the rice, and the rice which usually cooks rice is semitransparent, and the glutinous rice is opaque because it is milky white. Also, starch of glutinous rice is mostly composed of amylopectin, so it is clearly distinguished because the iodine reaction is reddish brown. These glutinous rice is a food material that has a high energy and is better digestible than rice. It makes various rice cakes such as rice cakes, sweet potatoes, dumplings, and pots, and is also used to make salsa, short meal, sikhye, liquor, and kochujang.

Therefore, when the glutinous rice is used as a main ingredient together with the lotus root and the softener, it is easy to digest and absorb, while being ready.

[Table 1] below is an analysis table of the components of glutinous rice.

Calorie
Carbohydrate
protein
Fat
calcium
Ash
fiber vitamin
Niacin B1 B2
366 kcal
79.6 g
6.8 g
1.0 g
5 mg
0.5 g
1.4 g
1.15 mg
0.03 mg
1.5 mg

In addition to 79% of starch, it contains 7% protein. The protein has a high digestibility and is not likely to increase cholesterol in the blood, such as animal protein.

In addition, it contains vitamin B2 B2, niacin, lysine, and inorganic nutrients such as iron potassium.

The lotus root, which is a composition added to the present invention, has the following components.

The lotus root has a shiny outer shell, a small number of pores, a small number of pores, and a high quality flesh, thereby providing a functional ingredient more beneficial to the human body.

[Table 2] below is an analysis chart of the root component (per 100g of edible portion).

Analysis item unit Aug lotus root September Lotus October Lotus moisture g / 100g 83.71 74.89 75.05 protein g / 100g 1.79 2.09 2.00 Fat g / 100g 0.14 0.05 0.12 Ash g / 100g 2.25 1.31 1.21 carbohydrate g / 100g 12.11 21.66 21.62 Total dietary fiber % 2.73 3.35 3.09 Vitamin C mg / 100g 41.38 34.16 41.59


Minerals calcium mg / 100g 18.35 22.03 20.42 sign mg / 100g 59.18 78.05 68.38 potassium mg / 100g 519.57 633.92 654.92 salt mg / 100g 360.69 53.03 47.71 iron mg / 100g 0.58 0.49 2.16 magnesium mg / 100g 21.44 23.07 22.36






amino acid Aspartic acid % 0.52 0.56 0.55 Threonine % 0.057 0.07 0.06 Serine % 0.08 0.10 0.09 Glutamic acid % 0.21 0.18 0.16 Glycine % 0.03 0.04 0.03 Alanine % 0.08 0.06 0.05 Balin % 0.04 0.05 0.05 Isoleucine % 0.05 0.05 0.05 Leucine % 0.07 0.08 0.07 Tyrosine % 0.10 0.09 0.08 Phenylalanine % 0.06 0.08 0.07 Lysine % 0.05 0.06 0.05 Histidine % 0.03 0.03 0.03 Arginine % 0.10 0.22 0.20 Proline % 0.01 0.02 0.02 Cysteine % 0.02 0.03 0.03 Methionine % 0.01 0.02 0.02

As shown in [Table 2], there is a difference in the content of the rootstock in the harvesting period of August, September and October.

This is because, at the beginning of the growth stage of the kite, the components unique to the lotus root have the highest value when cut in about August.

Particularly, in the case of Lotus root harvested in August, moisture, minerals and vitamin C content are high. In particular, round root of rhizome is high in contents of calcium and phosphorus.

In addition, amino acids include amino acids such as asparagenic acid, arginine, tyrosine and phospholipids such as lecithin.

Finally, as shown in [Table 2], Lotus root is rich in carbohydrate, vegetable fiber, and contains a lot of amino acid such as asparagine, arginine, tyrosine, and triconine, and lecithin which is phospholipid. It also contains sugars, enzymes, vitamins such as raffinose and stachyose, and mucin, a glycoprotein, and tannic acid.

As a result, the antioxidant activity of root extracts showed similar antioxidative activity to that of HBT in the root of ethy1 acetate fraction.

In addition, the effect of lotus root on hypercholesterolemia lipid metabolism is that ethanol extract of lotus root reduces LDL cholesterol and triglyceride content increased by high cholesterol dietary supplement and increases phospholipid decreased, so as to prevent and treat hypercholesterolemia and fatty liver effective.

In addition, the litter refers to the seed of a kite, which is made up of an oval or ball-shaped skin, and inside it is a mixture of livestock meat and string.

The livestock meat, which has been used as herbal medicinal herbs, is characterized by no smell, taste and sweetness, and it has no qualities and is not hot.

[Table 3] below is a longevity component analysis table (per 100g edible portion).

Analysis item
unit
content
moisture
(g / 100 g)
65.0 ± 3.1
protein
(g / 100 g)
8.2 ± 0.7
Fat
(g / 100 g)
0.3 ± 0.3
Fiber
(g / 100 g)
10.8 ± 0.8

Most of the major constituents of the strings are moisture, protein and fiber. It has a lot of proteins and saccharides. It has effects on the mental stability of the fatigue recovery tactics. It has effects on the pulmonary disease anemia and hemorrhagic gastric ulcer gastritis. It has the function of detoxifying nicotine and neutralizing various toxic substances.

In addition, Table 4 below shows the mineral balance table (per 100g of edible portion) of the potato.

Analysis item
unit
content
K
(mg / 100 g)
502.1 ± 34.1
P
(mg / 100 g)
250.2 ± 45.3
Ca
(mg / 100 g)
111.0 + - 23.5
Mg
(mg / 100 g)
32.5 ± 12.0
Na
(mg / 100 g)
1.8 ± 0.2
Fe
(mg / 100 g)
2.0 ± 0.1
Zn
(mg / 100 g)
0.8 ± 0.1
Cu
(mg / 100 g)
0.4 ± 0.0

As shown in the above Table 4, the potassium content was the highest in the case of 100 g of the parenchyma meat, with 502.1 mg of potassium, 250.2 mg of calcium, 111.0 mg of calcium, 32.5 mg of magnesium, 1.8 mg of sodium, 2.0 mg of iron, 0.8 mg of zinc and 0.4 mg of copper many.

[Table 5] below is an amino acid analysis table (per 100 g of edible portion) of a string.

Analysis item
unit
content
Glutamic acid
(mg / g)
5.54
Arginine
(mg / g)
5.03
Aspartic acid
(mg / g)
2.96
Histidine
(mg / g)
2.43
Proline
(mg / g)
1.72
Lysine *
(mg / g)
1.46
Leucine *
(mg / g)
1.28
Cool
(mg / g)
1.24
Threonine *
(mg / g)
1.13
Valine *
(mg / g)
1.01
Glycine
(mg / g)
1.00
Alanine
(mg / g)
0.90
Phenylalanine *
(mg / g)
0.79
Isoleucine *
(mg / g)
0.75
Tyrosine
(mg / g)
0.60
Methionine *
(mg / g)
0.20
Cystine
(mg / g)
0.08
Total
28.12

As shown in the above Table 5, the total amount of amino acids contained in the prawn meat is 17, and the content is 28.12 mg / g.

The basic amino acids were arginine 5.03 mg / g, histidine 2.43 mg / g, and lysine 1.46 mg / g, and the total amount of amino acids was 5.54 mg / g of glutamic acid and 2.96 mg / g of aspartic acid. It accounts for 31.72% of amino acids.

The non-polar amino acids were 1.72 mg / g of proline, 1.28 mg / g of leucine, 1.01 mg / g of valine, and 1.02 mg / g of threonine and 1.13 mg / g of neutral amino acid serine 1 mg / g, alanine 0.9 mg / g, cystine 0.08 mg / g, phenylalanine 0.79 mg / g, isoleucine 0.75 mg / g and methionine 0.2 mg /

Through this, the functionality of the stringer is similar to the effect of the rootstock mentioned above.

That is, the inactivated sulfated physiologically active ingredient is inactivated in vitro and has a natural sulfation function.

In addition, the ethanol extract of quark extract is effective for the prevention and treatment of hypercholesterolemia and fatty liver by decreasing LDL cholesterol and neutral lipid content and decreasing phospholipid, which are increased by high cholesterol diet.

A method for producing such a softener containing a soft component having a beneficial component for human body is as follows.

First, glutinous rice, sweet potato, lotus root, and white mulberry are pre-treated to prepare a first extract.

Here, the first extract refers to a paste obtained by pasting glutinous rice, sweet potato, lotus root, and white liquor into a paste.

Particularly, the first extract is not a composition comprising glutinous rice, soft liquor, lotus root and extract extracted from white liquorice, but refers to each of the extracts obtained through pretreatment of glutinous rice, sweet potato, lotus root, and white liquor.

The pretreatment process varies depending on the kind of each composition.

The pretreatment of the glutinous rice comprises the steps of immersing the glutinous rice in water for 210 to 270 minutes, mixing the glutinous rice and the water immersed in a weight ratio of 1: 3 and then pulverizing to prepare a glutinous rice paste, And pouring the pouch into water and squeezing it to prepare a first extract.

As described above, 2 kg of glutinous rice is immersed in 3000 cc of water, so that the glutinous rice is sufficiently permeated into the glutinous rice so that the outer surface of the glutinous rice is smoothed, so that the process of squeezing the first extract through the pressure after pulverization .

Then, glutinous rice and water are added into a mixer pulverizer at a weight ratio of 1: 3 and pulverized.

That is, water and glutinous rice having a volume three times as heavy as the weight of glutinous rice called water are ground in a grinder, and the glutinous rice is ground into fine particles.

The pulverized glutinous rice has a paste paste form having a viscosity.

The pretreatment process of the softener comprises the steps of mixing the peeled softener and water in a weight ratio of 1: 3 and then pulverizing to produce a softener paste; and a step of squeezing the softener paste into water and squeezing the softener paste to prepare the first extract do.

That is, glutinous rice and water are added in a weight ratio of 1: 3 and ground.

Specifically, 500 g of peeled quartz is mixed with 1500 cc of water, and the mixture is pulverized into a mixer pulverizer.

Whereby the pulverized softener has a paste-paste form having a viscosity.

In addition, it preprocesses a kind of mushroom.

The white mushroom is a kind of mushroom, and the white mushroom has a lot of crude fiber, low crude protein and mannitol, so it has a unique flavor and a chewy and unique taste. It is a medicinal effect for hemostasis, pain, It is also used as a herbal medicine.

The pretreatment of the white lumber is carried out by immersing the white lumber in water having a temperature of 20 to 30 minutes for 120 minutes, mixing 90 to 95% by weight of water and 5 to 10% by weight of the white lumber with 50 to 70 minutes A step of mixing white rice bran with water at a weight ratio of 1: 3 and then pulverizing to prepare a white rice bran paste; and a step of putting the bag into which the white rice bran paste is put into water, 1 extract.

The first extract prepared by the above method comprises 40 to 55% by weight of the first extract of glutinous rice, 20 to 25% by weight of the first extract of soft strands, 20 to 25% by weight of the first extract of the lotus root, To 10% by weight.

Thereafter, the medicinal composition is heated, and then the medicinal composition is mixed with the first extract, which is put in a mesh bag and extracted through pressure, to produce a second extract.

Here, the weight of the first extracts and the weight of the medicinal extract are mixed at a weight ratio of 1: 1 to complete the second extract.

The medicinal extract is prepared by mixing 70 to 80% by weight of water, 10 to 15% by weight of jujube, and 10 to 15% by weight of burdock and heating the mixture for 210 to 270 minutes in a medium- Extract the medicinal extract and finish.

Finally, the second extract is heated to a medium heat for 20 to 40 minutes, followed by heating for 25 to 35 minutes in a weak heat.

Then, the second extract is allowed to cool at room temperature to allow drinking.

As a result, it is possible to improve the sweetness and sour taste by adding the medicinal extract so as to reduce the pungent taste and the stickiness of the lotus root which is the main additive composition, So that they can drink.

In addition, it has an effect of providing a health benefit beneficial to the body through the components of lotus root and consonant and the components through the extract from medicinal plants.

Example

A paste made by mixing 2 kg of glutinous rice, 500 g of linseed oil, 500 g of lime, and 50 g of white lime was mixed with 9 kg of water and ground with a grinder. The paste was put into water and put in water. The first extract of rumen was prepared, and 300 g of jujube and 300 g of burdock Min to prepare a liquid medicinal extract except jujubes and burdock. The first extract and the medicinal extract were mixed at a ratio of 1: 1. The second extract was heated for 30 minutes in a medium-sized fire, It is completed by heating.

Comparative Example

2kg of glutinous rice is soaked in water for 30 minutes, and it is sown in the sieve, and it is called for about 1 hour. It is grinded with 2000cc of water in a grinder, and then it is heated by heating for 50 minutes.

Evaluation of flavor

The cultivated and cultivated 20 people were selected, and the color, flavor, flavor, acidity and overall sugariness of the samples were evaluated 5 days and 10 days after the preparation.

The evaluation results are shown in Table 6 below.

division
Date of evaluation
Viscosity
color
Sugar content
Richness
End Overall
preference

Example

After 1 day
5.1
5.4
5.7
5.5
5.8
5.5
3 days later
5.5
5.4
5.5
5.6
5.4
5.4

Comparative Example

After 1 day
3.1
3.3
3.2
3.0
3.1
3.1
3 days later
3.3
3.4
3.2
3.1
3.0
3.2

* After limiting the maximum and minimum values, 20 data were averaged.

1 point: Not at all.

3 points: It is normal.

6 points: Very well.

As shown in the above results, it was not possible to feel the pungent taste and stickiness of the main additive composition lotus root and consonant, while the sour, sweet and savory flavor was excellent.

In particular, it was confirmed that the flavor feeling of sweetness was further improved in the fermentation period of 3 days than the fermentation period of 1 day of fermentation.

Viscosity evaluation

The viscosity characteristics of the solution prepared by the above-mentioned production method are shown in Table 7 below.

Viscosity (cp)
Example
0.0533
Comparative Example
0.3245

As shown in the comparative example, it was found that the viscosity using the glutinous rice alone was 0.3245 cp, which is higher than 0.0533 cp in the examples. As a result, it can be seen that the sensory test of the example is far superior to the comparative example in which the starch concentration is high.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims (6)

Glutinous rice, sweet potato, lotus root, and white lentil, respectively, through a pretreatment step,
Preparing a second extract by mixing the first extract with a medicinal extract prepared by heating the medicinal composition,
And heating the second extract to medium blanket for 20 to 40 minutes and then heating for 25 to 35 minutes in a weak blanket.
The method according to claim 1,
The pretreatment process of glutinous rice,
Immersing the glutinous rice in water for 210 to 270 minutes,
Mixing the immersed glutinous rice and water in a weight ratio of 1: 3 and then pulverizing to prepare a glutinous rice paste;
And a step of squeezing the bag into which water a glue paste is put into water to prepare a first extract.
The method according to claim 1,
The pre-
Mixing the peeled softener and water in a weight ratio of 1: 3 and then pulverizing to produce a softener paste;
And a step of squeezing the sachet by putting the bag into which the soft paste is put into water to prepare a first extract.
The method according to claim 1,
In the process of pretreatment,
Immersing the white lumber in water having a temperature of 20 to 30 for 120 minutes,
Mixing 90 to 95% by weight of water and 5 to 10% by weight of white lumber and heating the mixture for 5 minutes to 70 minutes,
Mixing white rice bran with water at a weight ratio of 1: 3, and then pulverizing the mixture to prepare white rice bran paste;
And a step of squeezing the bag into a water bag into which water is poured, to prepare a first extract.
The method according to claim 1,
The step of producing a medicinal extract may comprise:
70 to 80% by weight of water, 10 to 15% by weight of jujube and 10 to 15% by weight of burdock are mixed and heated to a medium temperature for 210 to 270 minutes,
Wherein the liquid medicinal extract excluding jujube, mandarin, and burdock is extracted.
The method according to claim 1,
Wherein the medicinal extract and the first extract are mixed in a weight ratio of 1: 1.