KR20160081337A - Manufacturing method of sorghum redginseng monaca using popped sorghum powder and sorghum redginseng monaca manufactured thereby - Google Patents

Abstract

A method for producing sorghum red ginseng monaka (Japanese red bean paste-filled wafers) using popped sorghum powder according to the present invention comprises the following steps: (a) adjusting a moisture content by supplying moisture to grains including sorghum; (b) instantaneously popping the grains having the adjusted moisture content by feeding the grains into a popping molder; (c) producing a glutinous rice snack including popped sorghum by treating a mixed raw ingredient including the popped grains obtained from step (b), glutinous rice powder, and starch through steam; (d) producing glutinous rice cake by treating a mixed raw ingredient including glutinous rice and seasoning raw ingredients through steam and by adjusting a final solid content to 72 to 80%; (e) producing red ginseng paste by concentrating a mixed raw ingredient including white bean paste, sugar, seasoning raw ingredients, red ginseng flavors, and red ginseng extracts, by adjusting a final solid content to 72 to 82%, and by aging the same; and (f) producing sorghum red ginseng monaka containing the glutinous rice snack including the popped sorghum, the glutinous rice cake, and the red ginseng paste. According to the method for producing sorghum red ginseng monaka using popped sorghum powder of the present invention, popped sorghum is added in the dough of a monaka outer skin, so a bioactive component is highly contained. Accordingly, sorghum red ginseng monaka which is excellent in terms of nutrition and has excellent overall flavors such as outer appearance, fragrances, textures, and tastes can be produced.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a red ginseng monaca using a bulky powdered powder, and a method for producing the red ginseng monaca,

The present invention relates to a method for producing red ginseng monacas using powdered powder and a red ginseng monaca produced thereby.

Sorghum (Sorghum bicolor) is a perennial plant belonging to the almond plant family, which is cultivated edibly in North Africa and Asia. According to the folk medicine, the main ingredient of sorghum is known to have various functions such as improvement of appetite, promotion of digestion, maintenance of body temperature, gastrointestinal protection and detoxification. The major components of sorghum are tannins, phenolic acids, antocyamins, phytosterols, policosanols, and especially those in millet.

(Awika JM et al., Comparative antioxidant, antiproliferative and phase enzyme inducing potential of sorghum (sorghum bicolor) varieties, Food Sci. Technol. 42: 1041-1046, 2009). In addition, it has been reported that it enhances immune function by increasing collagen cell proliferation and cytokine production, and is effective in preventing heart disease by lowering cholesterol (Rhu HS, et al., Enchancing effect of sorghum bicolor extracts on mouse spleen and macrophage cel J. Korean Diet Assoc., 19: 176-182, 2006).

In the United States, it is used as a substitute for people who produce animal feed and allergic to wheat gulutene. In Africa, it is made into porridge for the treatment of digestive system diseases. In addition, not only Korea, but also Japan, China, India and Central and South America are consuming millet in various forms such as alcohol, confectionary, rice cakes, and candy.

These processed foods are processed through methods such as water immersion, heating (or increase), and the like. However, there is a problem that total polyphenol, antioxidant activity, and hypoglycemic activity (a-glucosidase inhibitory activity), which are the major physiological activities of sorghum during such processing, are reduced.

The extrusion blowing method using an extruder can produce a product in a relatively short time due to heat and mechanical energy (Kim, JT et al., Characterization of Bran Extrudate by Combination of Screw and Process Variables, Korean Journal of Food Science and Technology, 28 (1), 169 -178, 1996), the characteristics of the final product such as the texture of the final product, texture and feel in the mouth are required by the combination of grains and process variables. However, even though these extrusion methods have many advantages, the total polyphenol content and antioxidant properties of the processed products are reduced by more than 60% compared to those before processing (Food Chemistry 113, 989-996, 2009).

A comparison of the electron donating ability, reducing power, antimicrobial activity and a-glucosidase inhibitory activity according to Sorghum bicolor cultivars (Sasa Jinjin et al., Korean Journal of Food Science and Technology, 42 (5), 598-604 , 2010), it was reported that there was a difference in the bioactivity between the 70% ethanol extracts of various species depending on the electron donating ability, reducing power, total phenol content, total flavonoid content, antimicrobial and alpha-glucosidase inhibitory activity, Nutritional and physiological functions of methanol extracts containing acetylcholine esterase-inhibiting substances (Song Jung Eun et al., Journal of the Korean Society of Food Science and Nutrition, 23 (2), 226-232 (2012)) showed that anti- The optimal extraction conditions for the inhibition activity were 40 to 12 hours in 80% methanol.

In a pharmaceutical composition for preventing and treating diabetes comprising an extract of Angiospermium as an active ingredient (Application No. 10-2010-0073323), the extract of Angiospermum exudates an excellent inhibitory activity against a carbohydrate digestive enzymes a-amylase and a-glucosidase, And to provide a pharmaceutical composition for the prevention and treatment of diabetes and a health functional food.

Also, the patents related to the method of manufacturing processed foods using the millet are as follows: milled rice wine and its manufacturing method (Application No. 10-2010-0136996), a method of manufacturing an edible tofu enhanced with tannin component and dietary fiber (Application No.: 0001638). However, in most papers, the physiological activity and functionality of sorghum are extracted with solvents such as ethanol, and the efficacy of sorghum is assessed. We report on the method of sorghum processing that has the efficacy of sorghum in a form that we can easily ingest Few.

The object of the present invention is to solve the above problems and to solve the above problems and to provide a method of producing a food material in which the physiological activity of sorghum is maintained, It contributes to income increase.

In order to accomplish the above object, the present invention provides a method for preparing sorghum ginseng monacas, comprising the steps of: (a) controlling moisture content by supplying moisture to grains containing sorghum; (b) (C) a step of steam-treating the mixed raw material including the expanded grain and the glutinous rice flour and the starch obtained in the step (b) to produce a swollen gruel, Preparing a glutinous rice cake; (d) steam-treating the mixed raw material including glutinous rice and seasoning raw material to prepare a glutinous rice cake by adjusting final solid content to 72 to 80%; (e) Preparing a red ginseng slurry by adjusting the final solid content to 72% to 82% and concentrating the raw material including seasoning raw material, red ginseng extract, and red ginseng extract to prepare red ginseng slurry; and (f) And a step of preparing red ginseng monacas comprising the glutinous rice cake, the glutinous rice cake, and the red ginseng extract.

Further, in the step (a), the water content is adjusted to 15% to 20%, and then sealed, and the water is equilibrated at 7 to 13 ° C for 10 to 20 hours.

In addition, in the step (a), the grain containing the sorghum is characterized by comprising 70 to 90 parts by weight of brown rice and 10 to 30 parts by weight of sorghum.

In addition, the cereals including sorghum and brown rice may further include at least one of rice, chaff, millet, glutinous rice, barley, black rice, edible rice, and rice hull.

Also, the instantaneous expansion in the step (b) is performed at 180 to 230 캜.

The method of manufacturing the red ginseng monaca using the expanded powdered powder according to the present invention is characterized in that the physiologically active ingredient is high due to the addition of the expanded water to the dough of the Monaca skin, which is superior in terms of nutrition and exhibits overall taste, Can be manufactured.

FIG. 1 is a flowchart showing a method for manufacturing a red ginseng monaca using a powdery granular powder according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. In the following description of the present invention, 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 embodiments according to the concept of the present invention may have various forms that can make various changes, so that specific embodiments are illustrated in the drawings and described in detail in this specification or application. It is to be understood, however, that it is not intended to limit the embodiments according to the concepts of the present invention to the particular forms of disclosure, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the present invention.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Hereinafter, the present invention will be described in detail.

FIG. 1 is a flow chart showing a method of manufacturing a red ginseng monaca using a bulbous powder according to an embodiment of the present invention. As shown in FIG. 1, a method for producing red ginseng monaca using a bulbous powder according to the present invention to provide.

Referring to FIG. 1, in the method for manufacturing sorghum ginseng monaca using the expanded powdered powder according to the present invention, water content is firstly supplied to grains containing sorghum to regulate the moisture content (S101).

At this time, it is preferable to adjust the moisture content to 15% to 20%, but it is not limited thereto. To equilibrate moisture to the grains containing the sorghum, moisture is supplied and the mixture is heated at 7 to 13 ° C for 10 to 20 hours It is preferable to seal it.

This is because, when the glutinous rice cake (Monaca sheath) is produced, the moisture contained in the grain is converted into steam during the expansion process of high temperature and high pressure, and the grain of the grain is expanded by the driving force. Therefore, The texture of the cooked glutinous rice cake is most excellent.

For reference, the water content of the water before the water adjustment is 16 ~ 19%, so you can use the raw watercake without adjustment of the water content separately (if the moisture is too low, it breaks well and is hard).

In addition, it is preferable that the grain contains brown rice. This is because brown rice has excellent functionalities such as hypoglycemic effect, and when brown rice is added to millet, antioxidant activity, total polyphenol and blood glucose lowering ability are very high But also the general preferences such as appearance, fragrance, texture, taste and the like are the best.

In particular, it is preferable that the grain containing the sorghum includes 70 to 90 parts by weight of brown rice and 10 to 30 parts by weight of sorghum.

At this time, the cereals including the brown rice and sorghum preferably include at least one of rice, black rice, millet, glutinous rice, barley, black rice, edible oil, and yulmu, but the present invention is not limited thereto.

Next, the grain having the moisture content is injected into the expanding molding machine to instantaneously expand (S102).

At this time, the operating condition of the expanding and molding machine is preferably set at a heating temperature of 180 to 230 ° C. If the temperature is lower than 180 ° C, the grain is scattered and the molding is difficult. When the temperature exceeds 230 ° C, This is because it is difficult to process by pressing on the molding machine. It is also preferable that the puffing time is set to 2 to 4 seconds.

Next, in step S103, the glutinous rice flour containing the expanded rice flour is prepared by steaming the mixed raw material including the expanded rice flour and the starch, obtained in step S102.

It is preferable to heat the expanded cereal in the step (S102), such as steam steam treatment, in a state in which moisture is present. This is because the starch is saccharified by the action of amylase present in the cereal, When producing glutinous rice confection, the starch of the grain is sufficiently converted into a sugar to improve the digestion function and texture, to smooth the expansion, and to alleviate the surface cracking phenomenon during storage.

For example, a mixture of domestic glutinous rice flour and waxy corn starch is preferably used as the raw material mixture containing the starch.

Next, the mixed raw material including the glutinous rice and the seasoning raw material is subjected to steam-steam treatment to adjust the final solid content to 72 to 80%, thereby preparing a waxy rice cake (S104).

Examples of the seasoning raw material include sugar, starch syrup, sorbitol, and tablets.

Next, a mixed raw material including white sediment, sugar, seasoning raw materials, red ginseng extract, and red ginseng extract is concentrated to adjust the final solid content to 72% to 82%, followed by aging to prepare red ginseng sediment (S105).

At this time, the above-mentioned concentration process is less problematic and can contain ginseng saponin of low molecular weight.

For reference, "red ginseng" is a reddish-brown ginseng that is steamed in steam without peeling off the ginseng and then cooked and dried.

The reason why ginseng exerts its unique effect is due to ginsenoside. Saponin is a concept that collectively refers to steroids, steroid alkaloids, triterpenes compounds and sugar-attached compounds found in plants. Saponins are synthesized from Panax species belonging to ginseng The case is ginseng saponin. Ginseng saponin can be separated by column chromatography, and the name of ginseng saponin is constructed according to the order in which it comes out regardless of the chemical structure.

Ginseng saponin is divided into panaxadiol (PD), panaxatriol (PT) and oleanane depending on their structural characteristics. 19 kinds, 10 kinds and 1 kind of compounds are separated Lt; / RTI > The PD system stabilizes the body by having a central nervous sedative effect, and the PT system acts to enhance blood circulation and improve the blood circulation, such as fatigue recovery by the stimulation of central nervous system and lowering of the content of cholesterol.

Examples of the seasoning raw materials include sorbitol, oligosaccharides, and starch syrup.

Next, a red ginseng monaca consisting of the glutinous rice cake containing the bulged sorghum, the glutinous rice cake and the red ginseng extract is prepared (S106).

Thus, the manufactured red ginseng monacar has excellent blood glucose lowering ability for diabetic and other adult patients. In addition, red ginseng and sorghum in the form of monacah, so that people with a sense of resistance to red ginseng, especially young children can easily access the red ginseng, snacks or meals can be eaten as a substitute.

Hereinafter, the present invention will be described in detail by way of examples. This is for the purpose of illustrating the present invention, and thus the scope of the present invention is not limited thereto.

< Example > Sour red ginseng of Monaka  Produce

(One) Of glutinous rice cake (monaca crust)  Produce

The water content was adjusted to 18% as it was in the form of the grain without crushing the millet, and then put in the puffing machine to make the puffed rice. At this time, the moisture is converted into vapor during the expansion process of high temperature and high pressure, and the grain grains are expanded by the driving force. In this embodiment, the water content of the sorghum was adjusted to 18%, and the texture of the sorghum was the best in this condition. The dilution molding machine used was an instant expander (DDP-1, Delice Co., Ltd, Delhi Pop) manufactured by Delis Co., Ltd. The operation conditions were set from 180 to 220 ° C for heating, and the heating time was 2 seconds to 4 seconds Respectively.

As a result of analyzing the physiological activity after pulverizing the expanded millet, the total polyphenol content was 495.67 mg%, the blood glucose lowering ability was 50.10%, and the electron donating ability was 84.10% when puffed at 180 ° C. At 200 ℃, total polyphenol content was 545.75 mg%, blood glucose lowering ability was 77.20% and electron donating ability was 83.81%. The total polyphenol content was 619.25 mg%, the blood glucose lowering ability was 79.47% and the electron donating ability 85.68%.

The amounts of the expanded (domestic), domestic glutinous rice powder (ant industry) and waxy cornstarch (supernatant and food) were accurately weighed as 3 g, 2.5 g, 1 g and 6.5 g, respectively, An appropriate amount of hot water was added and stirred for 1 to 2 minutes.

The lid of the steam cooker was closed and steamed at a steam pressure of about 3 kg / cm ² for about 5 minutes. Then, the steam was put into an automatic oven machine and injected into a mold by a predetermined amount by an injection machine.

(2) Manufacture of soybean paste

We accurately weighed 13g of domestic glutinous rice powder (ant industry), 45g of pure white sugar (food of grass leaves), 20g of starch syrup (grass leaf food), 7.5g of sorbitol (grass leaf food) and 0.09g of purified salt Add the glutinous rice flour into a steam cooker, add water, stir, and cook for about 20 minutes.

Syrup was made in the other pot by adding the above-mentioned whitening sugar, sorbitol and tablets and a little water.

The steamed domestic glutinous rice flour and syrup prepared above were added to another pot and stirred. Then, the syrup was added to the mixture, and the mixture was evenly mixed. The final solid content was adjusted to 76%, and the mixture was taken out at room temperature.

(3) Manufacture of red ginseng

100 g of corn syrup, 120 g of starch syrup, 150 g of white sediment (Fuxing and Food), 9 g of oligosaccharide, 11 g of sorbitol, 1 g of purified salt, 1.2 g of Vitabien (ogreenworld), 0.8 g of red ginseng extract, ) Was precisely weighed. Among them, the white precipitate and the whiteness were mixed, and then the solid content was concentrated to 73% for about 1.5 hours.

Sorbitol and oligosaccharide were added, and the mixture was concentrated for about 1 hour. Red ginseng extract and non-chemical red ginseng extract were further added, and the final solid content was adjusted to 76-78% and then taken out and stored in the aging room.

(4) Sour red ginseng of Monaka  Produce

The glutinous rice cake, the glutinous rice cake and the red seaweed prepared in the above were put into the corresponding hopper of the Monaka manufacturing machine according to the standard of the red ginseng extract and the glutinous rice cake, respectively, and the machine was operated to produce the red ginseng monaca.

Claims (5)

(a) controlling the moisture content by supplying water to grains containing sorghum;
(b) injecting the moisture-regulated grain into an expanding and molding machine to instantaneously expand the grain;
(c) preparing a glutinous rice cake comprising steamed steamed mixture raw material including the expanded rice grains, glutinous rice flour and starch obtained in the step (b);
(d) subjecting the mixed raw material including the glutinous rice and the seasoning raw material to steam steam treatment to adjust the final solid content to 72 to 80%, thereby preparing a waxy rice cake;
(e) concentrating the mixed raw material containing white sediment, sugar, seasoning raw material, red ginseng extract, and red ginseng extract to adjust the final solid content to 72% to 82% and aging to prepare red ginseng sediment; And
(f) preparing a red ginseng monaca comprising the glutinous rice cake containing the expanded ginseng, the gingerbread and the red ginseng bamboo, and producing the ginseng monacas including the expanded ginseng.
The method according to claim 1,
Wherein the water content is adjusted to 15% to 20% in the step (a), and then the water is equilibrated in a sealed state at 7 to 13 DEG C for 10 to 20 hours. Gt;
The method according to claim 1,
The method according to claim 1, wherein, in step (a), the grain containing the sorghum comprises 70 to 90 parts by weight of brown rice and 10 to 30 parts by weight of sorghum.
The method of claim 3,
Wherein the grain containing the sorghum further comprises at least one of rice, chaff, millet, glutinous rice, barley, black rice, edible oil, and yulmu.
The method according to claim 1,
Wherein the instantaneous swelling in step (b) is performed at 180 to 230 ° C.

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