KR20180013176A - Manufacturing method of corni jam - Google Patents

Abstract

The present invention relates to a method for producing a corni syrup, and a corni syrup produced by the production method. More specifically, the present invention relates to a method for producing a corni syrup which is easy to eat since astringency and bitterness of corni are remarkably masked by adding Pleuropterus multiflorus TURCZ. and Eclipta prostrata (L.) L. The present invention further relates to a corni syrup produced by the production method. The method for producing the corni syrup and the corni syrup produced by the production method ensure effective physiological activities of corni in addition to excellent functionality that anyone can eat at any time by remarkably reducing bitterness and astringency, thereby being highly applicable in industries of foods and functional health foods.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of corn oil,

The present invention relates to a method for producing acid fermented milk and a method for producing the fermented milk according to the above production method, and a method for producing acid fermented milk which is easy to ingest by drastically reducing the bitterness and taste of the fermented milk, It is about Qing.

Modern people 's life is diversified in food and lack of exercise, the internal function of the body is overpowered to digest the intake of food digestion and absorption function is not smooth due to the body is rebellion caused by the constitutional rebellion is weakened due to various illnesses, hair loss, heart disease And so on. Although the human body's self-restoring ability (restoring force) is triggered, it is likely to go beyond the self-limiting limit due to the deterioration of the built-in function. In particular, if the kidney function is not smooth, unnecessary substances to be consumed and excreted in the body accumulate and become a lesion, resulting in a problem in normal physiological activity.

Corni fructus is a fruit of Cornus officinalis (Siebold et Zucc.), A deciduous tree in the debris trees. It blooms in the early spring and produces fruit in autumn. It is harvested from mid-October to the end of November. It has a red purple color and a richness. It is also called autumn coral with red berries in autumn. It has strong sweetness and sour taste, but it has warm character.

Because of the toxicity of seeds, these marinades are made from foods that utilize corn silk, which is mostly dried and separated from the pulp. However, there is a problem in that the color and flavor inherent to the corn oil is lowered due to the drying, even if the corn oil has high storage stability. In addition, corn oil has been used only as a small amount of medicines since it can not exert its efficacy because it is difficult to eat even if it is processed by various methods such as tasting and spoiling.

KR 10-1628347 B KR 10-0438417 B

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to solve the above-mentioned problems of the prior art. Various physiological activities are widely known. However, The present invention is to provide a method for producing acidic blue oil which is manufactured in a simple blue form and a acidified aqueous solution produced by the above production method.

In order to solve the above-mentioned problems, the present invention provides a method for producing acid fermented milk comprising the steps of:

(1) adding and mixing sugar in corn sour milk flesh and aging for more than one year;

(2) recovering water of Hasegyo and Hanchonchoshi by adding water to Hansuo and Hansuksiko; And

(3) mixing the aged sour milk powder of step (1) with the water of step (2) and the water of the step (2) to prepare blue.

Preferably, the mixing amount of the fermented corn oil and sugar in step (1) is 50 to 70 parts by weight based on 100 parts by weight of the fermented corn oil.

In step (2), it is preferable to add licorice.

It is preferable that the mixing amount of the aged sour milk powder, the horseradish juice, and the water of the aged sour milk powder of the step (3) is 40 to 60 parts by weight per 100 parts by weight of the fermented corn oil.

In step (3), 5 to 10 parts by weight of sodium hydroxide powder is preferably added to 100 parts by weight of the fermented milk after the water is evaporated by a certain amount in the process of producing blue.

In the step (3), 0.5 to 5 parts by weight of a salt of sunflower is preferably added to 100 parts by weight of the fermented soybean milk.

The present invention also provides a crude oil produced by the production method of the present invention.

Since the acid fermented milk produced by the method of producing acid fermented milk of the present invention and the fermented milk produced by the method have beneficial physiological activity effect of acid fermented milk and dramatically reduced bitterness and astringent taste, And health functional food industry.

Fig. 1 is a flowchart showing a manufacturing process of a crude oil of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have conducted intensive studies to develop a method capable of easily ingesting sour milk, which is excellent in the sensory properties. As a result, the inventors of the present invention have found that the acidic milk is prepared in the form of blue, and the bitterness and pungent taste Which is effective in reducing the amount of the catalyst.

Accordingly, the present invention provides a method of producing acid fermented milk comprising the steps of:

(1) adding and mixing sugar in corn sour milk flesh and aging for more than one year;

(2) recovering water of Hasegyo and Hanchonchoshi by adding water to Hansuo and Hansuksiko; And

(3) mixing the aged sour milk powder of step (1) with the water of step (2) and the water of the step (2) to prepare blue.

The step (1) is a process of aging the fermented corn oil.

Corn oil is ripe and uses only the flesh part that has removed the seed. Preferably, the amount of the mixture of the fermented soybean milk and the sugar is 50 to 70 parts by weight based on 100 parts by weight of the fermented soybean oil, more preferably 60 to 70 parts by weight of sugar, It is more desirable to be negative. The period of ripening is at least one year, and the longer the ripening period, the more toxic the effect can be obtained. The fermented corn oil can be stored at a low temperature until the step (3).

The step (2) above is a process for producing water, which is used to reduce the bitterness and pungent taste of corn oil.

The inventors of the present invention have applied a variety of medicinal plants to corn oil to remove the bitterness and bitter taste of corn oil. As a result, when a certain amount of water, Can be most effectively reduced.

As a preferred specific example, about 10 times by weight water is added to well dried Hansuo and Hansikucho, and the mixture is heated for 3 hours or longer to obtain water of Hansuo and Hanchonchu.

In addition, licorice may be added in the above step. The amount of licorice added may be 1 to 10 g, preferably 3 to 5 g, of dried licorice based on 10 L of water. By adding licorice, it is possible to obtain the effect of eliminating the pungent flavor of Hansuo and Hanshiku.

 The step (3) is a step of mixing the aged sour milk powder prepared in step (1) and the water obtained in step (2) with Hansuo and Hanshikocho to produce blue.

The term "blue" refers to a material in the form of a thick syrup, including those with a higher viscosity.

The amount of the aged sour milk powder prepared in the step (1) and the amount of the sour water produced in the step (2) and the amount of the water in the sour milk and the sauce is preferably 40 to 60 parts by weight per 100 parts by weight of the sour milk powder and 40 to 60 parts by weight, More preferably 50 parts by weight of water.

Mixed cornstarch The pulp, hwaseo, and hanchikwon can be prepared with the viscosity of the desired viscosity gradually while stirring.

In step (3), 5 to 10 parts by weight of sodium hydroxide powder is preferably added to 100 parts by weight of the fermented milk after the water is evaporated by a certain amount in the process of producing blue. The addition of a further amount of the sodium hydroxide powder causes a persistence in the moisture, so that it is possible to obtain a more viscous material such as a tannin or a tannin. It is preferable to add the sodium hydroxide powder after heating to evaporate the water by about 1/3.

In the step (3), 0.5 to 5 parts by weight of a salt of sunflower is preferably added to 100 parts by weight of the corn oil. By adding sun salt, the sour taste and bitter taste of blue are reduced, and sweet taste becomes strong, so that a soft taste blue can be obtained.

The acid fermented milk prepared by the above-described method can be easily ingested without any feeling of discomfort because bitterness and bitter taste are reduced without loss of beneficial physiologically active ingredient of marine oil. In addition, additional effects of the physiologically active substances of Hansuo and Hanshikoshi can be obtained.

Accordingly, the present invention provides a crude oil produced by the production method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not intended to limit the scope of the present invention by the matters described in the following examples.

[Example]

Example 1

Ten kilograms of the flesh of the seeds were prepared from ripe corn oil. Here, 60 kg of brown sugar was mixed and sealed for one year and aged. 1 kg of dried Sasao and Hansuksiko were prepared, and 10 L of water was added thereto, and the mixture was heated for 3 hours. Then, the Hashuo and the Hanshikoshi were recovered, and the water was prepared. To 2 kg of aged sour milk powder, 1 L of HASUO and HANSUKI CHOON were added and 10 g of sun salt was added. 100 g of additional sodium hypochlorite powder was further added while the water content was reduced by 1/3.

Example 2

Except that 5 g of dried licorice was further added in the process of preparing water of Hansuo and Han Suksikcho.

Comparative Example 1

Blue was prepared in the same manner as in Example except that bottled water was added in place of Hansuo and Han Suksikcho.

Comparative Example 2

Blue was prepared in the same manner as in Example except that water was added instead of Hansuo and Hansuo Chrysanthemum water.

Comparative Example 3

Blue was prepared in the same manner as in Example except that water was added instead of Hansuo and Hanshikoshi.

Experimental Example

The adult vegetable oil produced in Examples 1, 2 and Comparative Examples 1 to 3 was fed to adult male and female panels composed of 30 persons, and scores were assigned to each of the following items 1 to 5, (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 bitter 4.5 4.7 3.2 4.1 4.0 Bitter taste 4.4 4.6 3.0 4.0 3.8 Texture 4.3 4.3 3.9 4.2 4.0 Color 4.3 4.4 4.3 4.3 4.0 Overall likelihood 4.5 4.6 3.4 4.2 4.1

As shown in Table 1, it was confirmed that bitter and bitter tastes were greatly improved in Example 1 and Example 2 in which Hansuo and Hanshikuchonin were added to corn oil, compared with Comparative Example 1 in which they were not added. In addition, it was found that the degree of improvement in bitter taste and bitter taste was increased in comparison with Comparative Example 2 and Comparative Example 3 in which Hansuo and Hanshikosho were used alone. In particular, in Example 2 in which a small amount of licorice was added at the stage of shoaling of Hansuo and Hanshikosho, it was confirmed that the bitter and bitter taste was improved as compared with Example 1.

Claims (7)

A method for producing acid fermented milk comprising the steps of:
(1) adding and mixing sugar in corn sour milk flesh and aging for more than one year;
(2) recovering water of Hasegyo and Hanchonchoshi by adding water to Hansuo and Hansuksiko; And
(3) mixing the aged sour milk powder of step (1) with the water of step (2) and the water of the step (2) to prepare blue. The method according to claim 1,
Wherein the mixing amount of the fermented corn oil and sugar in step (1) is 50 to 70 parts by weight based on 100 parts by weight of the fermented corn oil. The method according to claim 1,
Wherein the licorice is added to the step (2). The method according to claim 1,
Wherein the mixing amount of the fermented fermented corn oil, the fermented soybean milk, and the fermented soybean milk in step (3) is 40 to 60 parts by weight based on 100 parts by weight of the fermented corn oil. 5. The method of claim 4,
Wherein 5 to 10 parts by weight of a powder of Sasao is added to 100 parts by weight of the fermented sour milk powder. 6. The method of claim 5,
Wherein 0.5 to 5 parts by weight of a salt of the sunk salt is further added to 100 parts by weight of the fermented soybean milk. A crude oil produced by the production method according to any one of claims 1 to 6.

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