KR20190120975A - The method for manufacturing red beet bugak and the red beet bugak made by the method - Google Patents

Abstract

The present invention by dipping the red beet cut to a certain thickness in deep marine water rich in minerals and aging, and then applied fried powder on its surface steaming, hot air drying and aging and fried in oil to produce an incidence, It can maintain oil and water content properly, so it can maintain palatability such as crunchy texture even after a certain period of time.

Description

The manufacturing method of red beet incidence and the red beet ingot manufactured by this method {THE METHOD FOR MANUFACTURING RED BEET BUGAK AND THE RED BEET BUGAK MADE BY THE METHOD}

The present invention relates to a manufacturing method of red beet incidence and a red beet incidence produced by the method, and more particularly, the surface of the red beet with fried powder after aging by dipping the red beet cut to a certain thickness in deep sea water It is possible to improve the texture of incidence by increasing the texture of incidence, and to control the amount of water and oil distributed in the incidence to a certain amount to suppress the rancidity of the incidence. The present invention relates to a manufacturing method of a red beetle incidence, and a red beetle incidence produced by the method.

In general, modern people increase the incidence of adult diseases due to overweight due to excessive intake of meat and fat due to the intake of various processed foods and increased eating out. According to the International journal of Cancer, In this case, the cancer incidence is reported to increase by 28%, which is related to meat intake, but lack of dietary fiber is one cause.

There are a variety of vegetables that provide dietary fiber intake, including red beet, which is rich in natural minerals such as vitamin A, calcium, iron, riboflavin, phosphorus, carotene, folic acid and retinol, which may be lacking in modern people. The functionality is highly appreciated.

However, in the case of red beet is difficult to consume as it is not processed, even if processed, it is mostly made from the essence, juice, etc. or because it is used as a natural pigment is a problem that modern people busy social life is not easy to consume.

On the other hand, the incidence is Korea's representative fried food, which is usually made by spreading glutinous rice paste widely and drying it in high temperature vegetable oil, and it is possible to maintain the crispy texture while minimizing the absorption of oil by coating fried food to maintain the shape of the food. It is an advantage.

The incidence prepared in this way can easily consume a variety of nutrients and dietary fiber, can be prepared using a variety of materials can be used as a meal replacement or snack. However, the incidence of the oil in the hot oil can be transferred to the incidence of the oil produced by the oxidation of the oil due to the frying, and may adversely affect the quality and taste of the taste and flavor during storage.

In addition, the materials used as raw materials of incidence today are mulberry leaf, pumpkin, turmeric, kelp, lotus root, red pepper, seaweed, sesame leaf, lotus leaf, kimchi, etc. However, considering the taste of modern people, they are easily available on the market. Incidences are limited to laver, kelp and red pepper.

On the other hand, research and development of various foods are in progress as a plan for the globalization of Korean food.As a result, the interest in well-being foods and health foods has become more and more diverse. It is developed and patented. Looking at the contents, Korean Patent Publication No. 2003-0033649 (2003.05.01) is known how to make an incidence using ginseng and the ginseng incidence manufactured by the method, the Korean Patent Publication No. 2003-0033650 ( 2003.05.01) is known a method of making incidence using green pepper and pepper incidence prepared by the method, Korean Patent Publication No. 10-2017-0079024 (2017.07.10) is a method of manufacturing red pepper incidence and thereby The known pepper incidence is known, and the manufacturing method of Kimbugak is known in Korean Patent Publication No. 10-2017-0100400 (2017.09.04), and manufacture of lotus leaf incidence in Korean Patent Publication No. 10-2017-0109860 (2017.10.10) Although the method is known, the reliefs produced by the method are characterized by the addition of various materials in a way to extend the shelf life.

Therefore, the applicant is rich in natural minerals such as vitamin A, calcium, iron, riboflavin, phosphorus, carotene, folic acid and retinol, but due to the limitation of the processing method, the red beet commonly used as a essence, juice or natural pigment is cut to a certain thickness in the ocean. After aging with deep water, steamed and dried by applying frying powder, a method of manufacturing incidence was developed.

The problem to be solved in the present invention is to immerse the red beet cut to a certain thickness in deep sea water to mature and then fry the powder on the surface by steaming and drying to produce a red beet incidence, red beet incidence containing various nutrients It can be easily eaten as food for snacks or emergency, as well as to improve the texture and soft to prepare for eating even those with weak teeth, such as children and the elderly, characterized in that the manufacturing method and red beetle The purpose is to provide a red bit incidence produced by the present invention.

In addition, the present invention cuts the red beet as a main material to a certain size, immersed in deep sea water and matured, and then applied by frying powder on the surface, steamed and dried, and then aged in a aging chamber supplied with a certain amount of water, then fried and prepared by frying with oil. The method for manufacturing red beetle and the manufacturing method of the red beetle can be improved by maintaining the content of water and oil distributed in the incidence to suppress the progress of rancidity. There is another purpose in providing redbeat incidence.

In the present invention for solving the above problems in the method of manufacturing the reliefs,

1) washing the red beet cut leaves and roots;

2) cutting the washed red beet to a thickness of 1 to 2 mm;

3) immersing the cut red beet in deep sea water and aging for 4-5 hours;

4) applying fry powder on the surface of the red beet to aging;

5) arranging the red beet coated with frying powder on the arrangement board so as to be steamed uniformly without sticking to each other;

6) steaming the red beet arranged in the array plate in a steamer;

7) drying the steamed red beet for 6-8 hours in a dryer of 60 ~ 70 ℃;

8) aging the hot beet dried red beet in a cold store;

9) frying the matured red beet with oil of 180 ~ 190 ℃ for 20-25 seconds;

It is a problem solving means to manufacture based on this.

In the step 4) the fried flour comprises glutinous rice flour 40-50% by weight, wheat flour 30-40% by weight, starch 20-30% by weight, and steaming of step 6) is performed at 100-110 ° C. for 20-30 minutes. After steaming by heating, the aging step 8) supplies 12-13% moisture to a low temperature warehouse of 5-6 ° C. and then aged for 48-50 hours. The oil of step 9) is soybean oil, olive oil and corn. The oil, canola oil, grape seed oil, sunflower seed oil, palm oil, palm oil, coconut oil is characterized by using one or two or more selected.

In addition, the present invention uses the red bead incidence manufactured by the above method as another problem solving means.

The present invention manufactured by the above-mentioned problem solving means is deposited by immersing the red beet cut to a certain thickness in the deep sea water containing abundant minerals, and then fry powder on the surface by steaming and hot air drying and fried in oil By manufacturing the oil and water content contained in the incidence can be appropriately adjusted to maintain the palatability such as the crispy texture even after a certain period of time is characterized in that it is prepared for the taste of modern people with a palatable taste. In addition, the incidence of the present invention can delay the process of rancidity for a long time, thereby increasing the storage stability of the incidence.

The present invention for achieving the above effect relates to a manufacturing method of the red bit incidence, and only the parts necessary for understanding the present invention are described, and other descriptions will be omitted within the scope not distracting the gist of the present invention. It should be noted that.

The present invention provides a method for producing an incidence,

1) washing the red beet cut leaves and roots;

2) cutting the washed red beet to a thickness of 1 to 2 mm;

3) immersing the cut red beet in deep sea water and aging for 4-5 hours;

4) applying fry powder on the surface of the red beet to aging;

5) arranging the red beet coated with frying powder on the arrangement board so as to be steamed uniformly without sticking to each other;

6) steaming the red beet arranged in the array plate in a steamer;

7) drying the steamed red beet for 6-8 hours in a dryer of 60 ~ 70 ℃;

8) aging the hot beet dried red beet in a cold store;

9) frying aged red beet with oil of 180 ~ 190 ℃ for 20-25 seconds;

It is characterized by manufacturing the living quarters.

Step 1) is to cut the leaves and roots of the red beet and then clean the surface of the red beet with ground water or tap water. The method of washing in the above is not specifically limited, What is necessary is just to clean the surface of a red beet by a conventional method.

Step 2) is a step of cutting the washed red beet, the cutting thickness can be fried in a short time, it is preferable to cut to 1 ~ 2mm thickness for convenient eating at one time, but the cutting thickness must be limited to the above thickness It can be adjusted according to the needs of the consumer or the needs of the manufacturer.

In addition, the red beet used in the present invention is cut to a certain thickness and deposited in deep sea water to apply fried powder to the mature surface, and fried by drying and aging process to produce incidence, children or children who need a variety of nutrients It is characterized by making it suitable for people with weak teeth, such as the elderly.

In addition, the red beet used in the present invention is preferably used that is grown in the entire Jeju Island famous for its high quality containing rich nutrients.

In step 3), the cut red beet is immersed in deep sea water and aged for 4 to 5 hours. When the ripening time is less than 4 hours, the red beet is not fully matured and may become sour when ingested. If the ripening time exceeds 5 hours, the red beet is too mature, there is a risk that the salty taste becomes stronger when ingested.

The deep sea water used in the present invention is easily absorbed by the solar light and proceeds to decompose organic matter, and is taken at a depth of 250m or more in the sea off Sokcho, Gangwon-do, which is rich in nutrients such as phosphorus and nitrogen, and pH 6.52-66.6, salinity 1-2. Preference is given to using% deep sea water.

On the other hand, when manufacturing the incidence by using the material matured red beet in the deep sea water of the above conditions for 4 to 5 hours, it maintains the various nutrients contained in the deep sea water, and maintains the natural color of the incidence even during long-term storage, Unlike the incidence of the feature, without the use of artificial seasonings, it is characterized by a gentle taste that can satisfy everyone.

Step 4) is to apply the fried powder to the surface of the matured red beet, the method of applying the fried powder to the red beet is not particularly limited, and if the fried powder is uniformly applied to the surface of the red beet according to a conventional method do.

On the other hand, the fried powder used in the present invention is characterized in that it comprises 40 to 50% by weight of glutinous rice flour, 30 to 40% by weight wheat flour, 20 to 30% by weight starch.

Glutinous rice flour in the above well digestion function is weak or the body is ingested by people who are cold to prevent adult diseases and obesity, it is preferable to use 40 to 50% by weight of fried powder 100% by weight. When the amount of the glutinous rice flour is less than 40% by weight, the surface color of red beet fried in oil may be barked due to the decrease of the amount of the glutinous rice flour, and when the amount of the glutinous rice flour exceeds 50% by weight of glutinous rice flour The surface color of fried red beet incidence may be lighter due to excessive use, but the texture may be degraded due to the decrease in the amount of other mixtures.

·

In the above wheat flour, red beet is fried in oil to prepare the incidence and decomposes the gluten produced by combining with water contained in the red beet to improve the swelling, gelatinization and adhesion of the incidence. It is preferable to use 30-40 weight% in the inside. When the amount of wheat flour is less than 30% by weight, the swelling, gelatinization, adhesion, etc. of the incidence prepared by lowering the amount of wheat flour may decrease, and when the amount of the wheat flour exceeds 40% by weight, the amount of wheat flour is used. Swelling, adhesiveness, etc. of the incidence prepared in excess may be more improved, but there is a concern that the storage ability of the prepared incidence is lowered due to the decrease in the amount of the mixture used.

Meanwhile, the wheat flour used in the present invention is preferably 14% or less of water, 8% or less of protein, 0.4% or less of ash, or 0.03% or less of four minutes, but is not necessarily limited to the above standards. If necessary, a suitable wheat flour can be selected and used.

Starch is a polysaccharide formed by condensation of D-glucose, and when red beet is fried in oil, it plays a role of improving the elasticity of incidence with strong viscosity. It is preferable to use 20 to 30% by weight in 100% by weight of fried powder. . When the amount of starch used is less than 20% by weight, starch may be deteriorated due to a decrease in the amount of starch used, and the elasticity may decrease when fried in oil. When the amount of starch exceeds 30% by weight, the amount of starch is used. If red beet and luxury are excessively fried and fried in oil, the elasticity of incidence may be improved, but the color of incidence may be changed due to the decrease in the amount of other mixtures used.

On the other hand, the starch used in the present invention is not particularly limited, but is preferably used by mixing corn starch 50-70% by weight, potato starch 20-30% by weight, sweet potato starch 10-20% by weight in 100% by weight of starch Is most suitable.

Step 5) is to arrange the red beet coated with fried powder uniformly on the array plate so as to be uniformly steamed without sticking to each other, the arrangement method is not particularly limited, but according to the needs of the consumer or the needs of the manufacturer This is done by arranging the red bits neatly on the array plate.

Step 6) is to heat the steamed red beet arranged in the array plate for 20 to 30 minutes in a steamer of 100 ~ 110 ℃, if the steaming condition is less than the condition there is a fear that the red beet is not steamed sufficiently. When the steaming condition exceeds the above condition, the red beet may be steamed sufficiently, but its effect is weak compared to the energy consumption. The steaming condition is not necessarily limited to the above conditions, and the steaming temperature and time may be appropriately adjusted according to the amount of red beet that is accumulated.

In step 7), the steamed red beet is hot-air-dried for 6 to 8 hours in a dryer at 60 to 70 ° C., and when the drying condition is less than the above condition, the red beet may not be sufficiently dried. If the conditions exceed the above conditions, the red beet may be sufficiently dried, but the effect on the energy consumption is insignificant. The hot air conditions are not necessarily limited to the above conditions, and the hot air drying temperature and time can be appropriately adjusted according to the amount of red beet that is accumulated.

In step 8), the hot beet dried red beet is aged in a low temperature warehouse, and by aging, components such as fat, protein, and the like of the fried flour applied to the surface of the red beet may be oxidized to improve the frying ability of the red beet.

On the other hand, aging of red beet is preferably aged for 48 to 50 hours after supplying 12 to 13% of moisture in a low temperature warehouse of 5 ~ 6 ℃. If the ripening conditions are less than the above conditions, there is a risk that the intrinsic taste of the manufactured incidence is not sufficiently matured, and if the ripening conditions exceed the above conditions, the ripening effect may be increased, but the red beet may be There is a risk of deterioration. And the aging conditions must be

The aging temperature may be appropriately adjusted depending on the amount of red beet that is not limited to the condition.

In step 9), the red beet is prepared by frying the matured red beet for 180 to 190 ° C. for 20 to 25 seconds, and when the frying condition is less than the above condition, the red beet is not sufficiently fried and the taste of the incidence is required. There is a fear that the color is not or the color is changed, and if the conditions for flipping the incidence exceed the above conditions, the red beet may be too fried to harden the incidence or the color may change.

The oil may be selected from one or two or more selected from soybean oil, olive oil, corn oil, canola oil, grape seed oil, sunflower seed oil, palm oil, palm oil, and coconut oil.

On the other hand, the red beet incidence prepared by the method is not only easy to eat as food for food or edible because it contains a variety of nutrients, but also suitable for people with weak teeth, such as children and the elderly due to improved texture and softness In addition, when aging red beet, instead of using the brine used in the past, it is deposited by immersing in deep mineral water and ripening it to produce the relief, so that the content of water and oil distributed in the relief can be constantly controlled. There is an advantage in that the storage stability of the incidence can be improved because the progress can be delayed.

1. Manufacturing of Incidence

Hereinafter, described through specific examples for carrying out the present invention is as follows.

(Example 1)

After washing red beets cut leaves and roots, cut them to 1mm thickness, dip them in deep seawater (PH 6.62, salinity 1.4) taken at 250mm depth in front of Sokcho for 4 hours to mature and then stick glutinous rice on the surface of red beet. Evenly apply the fried powder containing 40% by weight of powder, 30% by weight of wheat flour, and 30% by weight of starch, and arrange them individually on an array board so as not to stick to each other. After drying for 7 hours in a dryer, it was aged for 48 hours after supplying 13% moisture to a low-temperature warehouse at 5 ℃.

The red beet matured above was fried for 20 seconds with corn oil in a fryer at 190 ° C. to prepare a red beet incidence.

(Example 2)

After washing red beets cut leaves and roots, cut them to 2mm thickness, dip them in deep seawater (PH 6.62, salinity 1.4) taken at 250mm depth in front of Sokcho for 4 hours to mature and then stick glutinous rice on the surface of red beet. Apply 50% by weight of flour, 30% by weight of wheat flour, 20% by weight of starch, and evenly apply them to each other so that they do not stick to each other. After drying for 7 hours in a dryer, it was aged for 48 hours after supplying 13% moisture to a low-temperature warehouse at 5 ℃.

The red beet matured above was fried in sunflower seed oil for 20 seconds in a fryer at 190 ° C. to prepare a red beet incidence.

(Comparative Example 1)

After washing red beet, cut it into 1mm thickness, dissolve the salt and soak it in salt water adjusted to pH 6.62, salinity 1.4 for 4 hours to mature, and then 40% by weight of glutinous rice flour, 30% by weight wheat flour, starch on the surface of red beet Evenly apply the frying powder containing 30% by weight and arrange them individually on the array plate to prevent them from sticking together.Then, steam them by heating for 30 minutes in a steam machine at 100 ° C and drying them for 7 hours in a hot air dryer at 65 ° C. After cultivating for 48 hours after supplying 13% moisture to the cold store.

The red beet matured above was fried for 20 seconds with corn oil in a fryer at 190 ° C. to prepare a red beet incidence.

(Comparative Example 2)

After washing red beet, cut it into 2mm thickness, dissolve the salt and soak it in salt water adjusted to pH 6.62, salinity 1.4 for 4 hours to mature, and then 50% by weight glutinous rice flour, 30% by weight wheat flour, starch on the surface of red beet Evenly apply the frying powder containing 20% by weight and arrange them individually on the array plate to prevent them from sticking together.Then, steam them by heating for 30 minutes in a steam machine at 100 ° C and drying them for 7 hours in a hot air dryer at 65 ° C. After cultivating for 48 hours after supplying 13% moisture to the cold store.

The red beet matured above was fried in sunflower seed oil for 20 seconds in a fryer at 190 ° C. to prepare a red beet incidence.

2. Test method

2-1 oil absorption, water content and pH, acid value was measured according to the following method, the results are shown in [Table 1].

① Oil Suction Rate Test: Select 5 aged samples and measure the weight before and after frying in gram unit, respectively, and consider the increased weight as absorbed oil and the oil absorption rate (%) in proportion to the weight before frying. Calculated as the average value.

Oil absorption rate (%) = [(weight after frying-weight before frying) / weight before frying] × 100

② Moisture content test: 1g of sample was taken 5 times, and measured by infrared moisture measuring device (MX-50, A & D, Japan) once.

③ pH test: Take 2g of the crushed sample, homogenize by adding 18mL of distilled water, and measure it 5 times using pH meter (HM-30P, DKK-TOA, Japan).

④ Acid value test: For acid value measurement, crush 2 g of sample in a 200 mL Erlenmeyer flask according to the food analysis method, add 30 mL of a mixture of ether and ethanol (2: 1), completely dissolve it, and then add 2 ~ 3 drops of 1% phenolphthalein indicator and 0.1 N. It was measured in terms of the number of mg of potassium hydroxide required to neutralize 1 g of the holding by titration with -KOH ethanol solution.

Test Items Example 1 Example 2 Comparative Example 1 Comparative Example 2 Oil Suction Rate (%) 34.42 34.65 40.28 41.16 Moisture content (%) 2.98 3.02 3.66 3.52 pH 6.72 6.64 6.28 6.23

Acid value (mg) 1 day 0.22 0.21 0.37 0.35 10 days 0.29 0.33 0.46 0.48 20 days 0.41 0.42 0.58 0.54 40 days 0.58 0.60 0.71 0.69

As shown in Table 1, in the case of Examples 1 and 2 due to the maturation of red beet in the deep sea water rich in minerals, the oil intake rate is lower than that of Comparative Examples 1 and 2 in the oil intake rate. Emission was assessed as easier. And in Examples 1 and 2 in the water content is evaluated to be lower than Comparative Examples 1 and 2 is expected to have a very high palatability when the incidence intake is high crisp texture. In addition, even in the case of pH, Examples 1 and 2 were found to be slightly more acidic than Comparative Examples 1 and 2, and the red beet matured with deep sea water was evaluated to be superior in quality to the red beet aged in brine.

On the other hand, in the case of acid value, the amount of KOH required to neutralize the free fatty acid contained in 1 g of fats and oils indicates the degree of rancidity of fats and oils. Therefore, when the acid value of the storage period from 1 to 40 days, the acid value range of 0.21 ~ 0.60mg in Examples 1 and 2, and the acid value range of 0.25 ~ 0.71mg in Comparative Examples 1 and 2 The degree of risk was not a major concern.

2-2 sensory evaluation

The incidences prepared according to the above examples and comparative examples were made by five male and female middle school students, and five male and female adults each by observing the appearance of the incidence. It proceeds according to the criteria of [Table 2] below and the evaluation results are shown in [Table 3].

Score Appearance Evaluation Sensory evaluation 5 Soft colors make the appetite very active. Very good taste and aroma 4 The color is not soft, which slightly boosts the appetite. Slightly good taste and aroma 3 Colors bark and lose appetite. Taste and aroma are common 2 - Slightly bad taste and aroma One - Very bad taste and aroma

Funga items Example 1 Example 2 Comparative Example 1 Comparative Example 2     Taste and Aroma 5 5 3 3     Exterior 5 5 4 4

As shown in the evaluation results of [Table 3], in the case of sensory evaluation for taste and aroma, the incidences of Examples 1 and 2 increase the taste of the delicacy in the taste and aroma by aging red beet in deep sea water rich in minerals. On the other hand, the incidence of Comparative Examples 1 and 2 was evaluated to be inferior in flavor and aroma compared to the incidences of Examples 1 and 2 due to aging of red beet in salt-dissolved brine.

In the case of evaluation of appetite by appearance observation, the incidences of Examples 1 and 2 were soft enough when the red beet ripened in deep sea water was preserved in color without significant difference before aging, and then fried in oil after application of frying powder. While the color has the effect of stimulating appetite, the incidence of Comparative Examples 1 and 2 is that the red beet ripens red color in the salt-dissolved brine so that the color is so barked that oil is applied after frying powder. The color of the incidence that was fried on the bark was evaluated to be too bark, showing only a slight appetizing effect.

As described above, the present invention has proved its superiority through the above embodiments, but the present invention is not necessarily limited only by the above configuration, and various substitutions may be made without departing from the technical spirit of the present invention. Modifications and variations are possible.

Claims (6)

In the method of manufacturing the reliefs,
1) washing the red beet cut leaves and roots;
2) cutting the washed red beet to a thickness of 1 to 2 mm;
3) immersing the cut red beet in deep sea water and aging for 4-5 hours;
4) applying frying powder to the surface of the aged red beet;
5) arranging the red beet coated with frying powder on the arrangement board so as to be steamed uniformly without sticking to each other;
6) steaming the red beet arranged in the array plate in a steamer;
7) drying the steamed red beet for 6-8 hours in a dryer of 60 ~ 70 ℃;
8) aging the hot beet dried red beet in a cold store;
9) frying the aged red beet with oil of 180 ~ 190 ℃ for 20-25 seconds;
The manufacturing method of the red beetle relief characterized in that the manufacturing method. The method of claim 1,
The fried flour of step 4) is a manufacturing method of red beetle, characterized in that containing 40 to 50% by weight glutinous rice flour, 30 to 40% by weight wheat starch, 20 to 30% by weight starch. The method of claim 1,
The steaming of step 6) is a method for producing red beetle, characterized in that the steam by heating for 20 to 30 minutes at 100 ~ 110 ℃. The method of claim 1,
The fermentation of step 8) is characterized in that red beet incubation for 48 to 50 hours after supplying 12 to 13% of moisture in a low temperature warehouse of 5 ~ 6 ℃. The method of claim 1,
The oil of step 9) is a red beet incidence, characterized in that used by selecting one or two or more from soybean oil, olive oil, corn oil, canola oil, grape seed oil, sunflower seed oil, palm oil, palm oil, coconut oil. Manufacturing method. Red incidence indentation, characterized in that it is produced by any one of claims 1 to 5.