KR20210091387A - Manufacturing method for fermented species composition of rubus coreanus - Google Patents

Abstract

The present invention relates to a method of preparing a Rubus coreanus sourdough starter composition. The method comprises the steps of: (S10) extracting raw juice by putting harvested green fruits of Rubus coreanus into a juice extractor; (S20) preparing fermented soybean powder to mask astringent and sour tastes of Rubus coreanus raw juice; (S30) preparing dough by mixing and stirring 20-40 parts by weight of the Rubus coreanus raw juice 80-120 parts by weight of a lactic acid bacterium sourdough starter, 3-7 parts by weight of raw honey, 0.1-0.5 parts by weight of salt, 10-20 parts by weight of the fermented soybean powder, and 10-20 parts by weight of purified water with respect to 90-120 parts by weight of wheat flour; and (S40) fermenting the dough at a temperature of 25-35℃ for 8-20 hours so as to obtain a Rubus coreanus sourdough starter composition Accordingly, compared to a conventional case, a Rubus coreanus sourdough starter composition containing a large quantity of effective components can be quickly prepared. In addition, the prepared Rubus coreanus sourdough starter composition can be easily consumed by any person by adding the same to general food items such as noodles, bread, and rice cake.

Description

Manufacturing method of fermented bokbunja composition {MANUFACTURING METHOD FOR FERMENTED SPECIES COMPOSITION OF RUBUS COREANUS}

The present invention relates to a method for producing a fermented bokbunja composition, and more specifically, by preparing a fermented species composition using bokbunja containing a large amount of ingredients beneficial to health, it can be added to general foods such as noodles, bread, and rice cakes so that anyone can conveniently It relates to the preparation of compositions which are ingestible and capable of exerting a variety of efficacy.

Bokbunja is a fruit of wild raspberry belonging to the Rosaceae family. Small purple-red grains are densely gathered to form a lump, similar in appearance to raspberry, and gradually turn dark red as the fruit ripens.

Bokbunja contains a large amount of anthocyanin-based compounds, a component that emits red light, and has excellent antioxidant properties. It is rich in vitamins A and C and various minerals, and is known to have effects on fatigue recovery and anti-aging. It has been reported that bokbunja not only reduces free radicals in the body, but also reduces cholesterol levels and levels of inflammatory substances. Also, according to Donguibogam, there is a record that bokbunja nourishes the liver, brightens the eyes, and helps the body to feel full.

Bokbunja is a fruit with a sweet and sour taste that has a less soft texture and a weak flavor. It is mainly consumed with extracts or alcohol rather than eaten raw.

For example, Korean Patent Application Laid-Open No. 10 - 2009 - 0074386 discloses the steps of preparing a bokbunja extract consisting of an extract stock solution or a diluted solution from bokbunja fruit, preparing a dough by mixing wheat flour and bokbunja extract, and making noodles or rice cakes with the dough It constitutes a flour food containing a bokbunja extract consisting of a manufacturing step and a manufacturing method thereof.

On the other hand, it is known that the fermented bokbunja extract, which is obtained by adding sugar to the harvested bokbunja and fermenting it for about a week to 10 days, produces a large amount of beneficial components to the human body, such as polyphenols and tannins, during the fermentation process compared to the general bokbunja extract. When alcohol is added to the fermentation broth of bokbunja, it becomes bokbunja liquor.

For example, Korean Patent Registration No. 10-0763280 discloses a step of adding one or more sugars selected from the group consisting of oligosaccharides, lactose, glucose, fructose and sugar to bokbunja, and a temperature range of 15°C to 18°C under airflow conditions. It constitutes a method for producing a fermented bokbunja broth comprising the step of fermenting bokbunja for 72 hours to 96 hours while maintaining.

As another example, Korean Patent Registration No. 10-1037572 discloses a step of fermenting bokbunja fruit to obtain liquid fruit juice and a solid bokbunja by-product, separating the fruit juice from the bokbunja by-product, and adding sugar to the bokbunja by-product to increase the sugar content. A step of adjusting, mixing the liquid pine extract and hibiscus powder into the bokbunja by-product with adjusted sugar content, inoculating yeast into the mixed bokbunja by-product and fermenting it for 15-20 days at a temperature of 23-27℃, After fermentation, a fermented powder manufacturing method using bokbunja comprising the steps of separating a liquid and a solid substance and pulverizing only a solid substance to prepare a powder is constituted.

Korean Patent Laid-Open Patent No. 10 - 2009 - 0074386 (2009.07.07) Korean Patent Registration No. 10-0763280 (2007.10.04) Korean Patent No. 10 - 1037572 (2011.05.27) Korean Patent Registration No. 10 - 1775766 (2017.09.06)

The bokbunja food to which the prior art is applied as described above is made by mixing the raw or diluted bokbunja fruit juice with the food.

However, it is known that fermented bokbunja such as bokbunja wine has an increased content of various components beneficial to the human body, such as polyphenols and tannins, compared to raw fruits. there is.

Accordingly, as another example, in the prior art, a method for preparing fermented bokbunja broth or fermented powder by adding sugar to bokbunja and fermentation for several days to several weeks has been disclosed.

However, in the prior art as described above, the short fermentation process of bokbunja is 3 to 4 days, and 15 to 20 days as long as the fermentation period is excessive, so there is a disadvantage of low productivity. In addition, there are problems such as the generation of various bacteria during the fermentation process over a long period of time or the appearance of off-flavor due to deterioration, which causes the loss of color and flavor unique to bokbunja, or the inevitable use of additives. the current situation.

Accordingly, the present invention was invented to solve the problems of the prior art as described above,

A step of extracting the fresh juice by putting the harvested bokbunja fresh fruit into a juicer (S10);

Preparing fermented soybean powder to mask the astringent and sour taste of bokbunja raw juice (S20);

90 to 120 parts by weight of flour, 20 to 40 parts by weight of the raw bokbunja juice compared to wheat flour, 80 to 120 parts by weight of lactic acid bacteria fermented species, 3 to 7 parts by weight of raw honey, 0.1 to 0.5 parts by weight of salt, 10 to 20 parts by weight of the fermented soybean powder A step of mixing and stirring 10 to 20 parts by weight of purified water to form a dough (S30);

It includes the step of fermenting the dough at 25 ~ 35 ℃ for 8 ~ 20 hours to obtain a fermented bokbunja composition (S40).

In addition, the step of preparing the fermented soybean powder (S20),

After washing the beans soaked in water for 24 hours, steaming them in a steamer for gelatinization, drying the steamed beans and then powdering them, and fermenting the soybean powder, thereby increasing the amount of active ingredients in a shorter time than before. It is possible to achieve the purpose of preparing a composition containing fermented bokbunja fermented species and adding it to general foods such as noodles, bread, and rice cakes so that anyone can consume it conveniently.

The present invention has the effect of providing a fermented species composition widely available for the manufacture of general foods by preparing a fermented species composition using bokbunja containing a large amount of ingredients beneficial to health, such as antioxidant, anti-aging, anti-inflammatory, and liver function improvement.

In particular, the present invention is made to shorten the fermentation rate of bokbunja compared to the prior art, thereby significantly improving productivity and minimizing chemical denaturation due to long-term fermentation as in the prior art, thereby preserving the unique color and flavor of bokbunja. There is an advantage to allow the preparation of fermented seed compositions.

Therefore, the fermented bokbunja composition according to the present invention has an advantage in that it is added to general foods such as noodles, bread, and rice cakes so that anyone, regardless of age or sex, can easily consume it and enjoy various effects of bokbunja.

1 is a schematic flowchart of a method for producing a fermented bokbunja fermented species composition according to the present invention.

Hereinafter, the configuration and action according to a preferred embodiment of the method for producing the fermented bokbunja composition of the present invention will be described in detail with reference to the accompanying drawings. In the following description, a detailed description of a part that can be easily implemented by a person skilled in the art may be omitted.

1 is a schematic flowchart of a method for producing a fermented bokbunja fermented seed composition according to the present invention.

The manufacturing method of the fermented bokbunja composition to which the technology of the present invention is applied is to prepare a fermented species composition using bokbunja containing a large amount of ingredients beneficial to health such as antioxidant and anti-aging, so that anyone can add it to general foods such as noodles, bread, and rice cakes. Note that it relates to the preparation of a composition that can easily ingest fermented bokbunja ingredients and exhibit various effects.

For this purpose, in the method for producing a fermented bokbunja composition of the present invention, extracting raw juice as shown in FIG. 1 (S10) and fermented soybeans to prepare a fermented species composition using bokbunja, wheat flour, and soybean powder as active ingredients It is made including a step of preparing a powder (S20), a step of forming a dough (S30), and a step of obtaining a fermented bokbunja fermented species composition (S40), specifically as follows.

First, extracting the raw juice (S10) is a step of extracting the fresh bokbunja juice by putting the harvested bokbunja fresh fruit into a juicer.

Bokbunja can be used after thawing freshly harvested or frozen bokbunja, and only pure juice is extracted and used.

The step of preparing the soybean powder (S20) is a step of preparing the fermented soybean powder to mask the bitter taste and sour taste of the raw bokbunja juice.

The step of preparing the fermented soybean powder includes washing the beans soaked in water for 24 hours and then steaming them in a steamer for gelatinization, drying and powdering the steamed beans, and fermenting the soybean powder.

In the gelatinization step, the soybeans are soaked and peeled before use, and are steamed for about 30 to 60 minutes in steam to gelatinize the soybeans in an easy-to-ferment state.

In the powdering step, the granulated soybeans are dried to a moisture content of 10% or less by freeze-drying or general natural drying, and then powdered to a particle size of 100 mesh or less similar to flour particles.

As soybeans fermented with soybean paste or soy sauce are agglomerated in the form of lumps and used as dried meju, the decomposition, that is, the fermentation rate, is remarkably slow, and the characteristic ammonia smell generated as amino acids are decomposed during the fermentation process. In the present invention, soybeans are formulated in a gelatinized and powdered state by the above process and then fermented, so that wheat flour, bokbunja fresh juice, and soybean powder are fermented at the same time and speed.

The fermented soybean powder obtained by the step (S20) of preparing the fermented soybean powder maintains the savory taste and aroma of soybeans as much as possible, and its unique basic properties, and damages the characteristics such as nutrients compared to raw beans, roasted beans, or boiled beans. It works to offset and mask the astringent taste caused by the polyphenol component of bokbunja, and to add umami by amino acids that are multiplied several times during the fermentation process.

The step of forming the dough (S30) is a step of forming a dough by mixing wheat flour and other ingredients in a certain ratio when the raw bokbunja juice and fermented soybean powder are prepared as described above.

The step of composing the dough is 90 to 120 parts by weight of wheat flour, 20 to 40 parts by weight of the raw bokbunja juice compared to wheat flour, 80 to 120 parts by weight of lactic acid bacteria fermented species, 3 to 7 parts by weight of raw honey, 0.1 to 0.5 parts by weight of salt, the above It is made to mix and stir 10-20 parts by weight of fermented soybean powder and 10-20 parts by weight of purified water.

The lactic acid bacteria fermented species acts to promote the fermentation of bokbunja by injecting a large amount of lactic acid bacteria as a seedling and shorten the fermentation time. The lactic acid bacteria fermented species may be used by using a commercially available general product or by making it yourself.

The raw honey has a sugar content of about 60 to 70%, and is added to compensate for insufficient sugar in bokbunja.

The salt is added in a certain amount to prevent spoilage by removing various germs, to help the stability of the fermented bacteria by bacteriostatic action, and to add flavor, but if it is out of the mixing range, the fermented bacteria are killed by osmotic pressure, so that it is added within the above range.

The step of obtaining the fermented bokbunja composition (S40) is a step of fermenting the dough at 25 to 35° C. for 8 to 20 hours to obtain the fermented bokbunja composition.

The dough is fermented in a significantly shorter time compared to the prior art while swelling to 2 to 3 times the size by promoting fermentation of sugar components contained in raw bokbunja raw juice and raw honey by gelatinization of lactic acid bacteria fermented species and soybean powder and flour starch in a gelatinous state. is made to obtain a fermented bokbunja composition.

Food containing the fermented bokbunja seed composition prepared by the present invention as an active ingredient as described above is 100 parts by weight of grain flour, 5 to 30 parts by weight of the fermented bokbunja composition compared to grain flour, and 5 to 20 parts by weight of water. As a food manufactured using dough, for example, it can be manufactured to have the efficacy of the fermented bokbunja fermented species composition by preparing food such as noodles, rice cakes, and bread.

Hereinafter, an embodiment including a method for preparing a fermented bokbunja fermented seed composition to which the technology of the present invention is applied comprising the configuration as described above is constituted and the effect thereof is identified. Since the following description is given by way of preferred embodiments of the present invention, the present invention is not limited by the following examples, and it will be natural that various modifications may be provided without departing from the scope of the present invention. .

<Example 1>

Preparation of fermented bokbunja fermented seed composition of the present invention.

Prepare by squeezing bokbunja fresh fruit and extracting the fresh juice.

Soybeans are steamed and gelatinized, then freeze-dried to powder and fermented to prepare fermented soybean powder.

90 to 120 parts by weight of wheat flour, 20 to 40 parts by weight of raw bokbunja juice compared to wheat flour, 80 to 120 parts by weight of lactic acid bacteria fermented species, 3 to 7 parts by weight of raw honey, 0.1 to 0.5 parts by weight of salt, 10 to 20 parts by weight of the fermented soybean powder , 10 to 20 parts by weight of purified water are mixed and uniformly stirred to form a dough.

The dough is fermented at 25 ~ 35 ℃ for 8 ~ 20 hours to obtain a fermented bokbunja composition.

<Example 2>

Food preparation containing fermented bokbunja fermented species composition according to the present invention

100 parts by weight of grain flour consisting of wheat flour or rice flour, 5 to 30 parts by weight of the fermented bokbunja fermented seed composition compared to grain flour, 1 to 2 parts by weight of salt, 10 to 30 parts by weight of starch (when making noodles), 0.5 to 1 beet powder, Mix 5 to 20 parts by weight of water and knead.

The dough is put into a refrigerator and aged in a refrigerator for 10 to 12 hours, and then used for making noodles, making bread, or preparing foods such as rice cakes.

The manufacturing method of the fermented bokbunja composition according to the present invention as described above is by preparing the fermented species composition using bokbunja containing a large amount of ingredients beneficial to health, such as antioxidant, anti-aging, anti-inflammatory, and liver function improvement. It is added to general foods such as men and women of all ages and can be easily consumed to enjoy the various effects of bokbunja.

In particular, the present invention produces a composition of fermented bokbunja fermented with lactic acid bacteria, raw bokbunja juice in a luxurious state, and soybean powder in a luxurious state to prepare a composition of fermented bokbunja fermented species that is significantly different from existing fermented bokbunja products. It can be used in all foods such as rice cakes and is easy to digest and absorb, so anyone can consume it easily, even the elderly and young children. It is expected to greatly contribute to national health as it contains several dozen times more active ingredients than raw bokbunja.

Not applicable.

Claims (3)

A step of extracting fresh juice by putting the harvested bokbunja fresh fruit into a juicer (S10),
Preparing fermented soybean powder to mask the astringent and sour taste of bokbunja raw juice (S20);
90 to 120 parts by weight of wheat flour, 20 to 40 parts by weight of the raw bokbunja juice compared to wheat flour, 80 to 120 parts by weight of lactic acid bacteria fermented species, 3 to 7 parts by weight of raw honey, 0.1 to 0.5 parts by weight of salt, 10 to 20 parts by weight of the fermented soybean powder A step of mixing and stirring 10 to 20 parts by weight of purified water to form a dough (S30);
A method of producing a fermented bokbunja seed composition comprising the step of fermenting the dough at 25 to 35° C. for 8 to 20 hours to obtain a fermented bokbunja composition (S40). The method of claim 1,
The step of preparing the fermented soybean powder (S20),
A method for producing a fermented bokbunja composition comprising: washing the beans soaked in water for 24 hours and then steaming them in a steamer, drying and powdering the steamed beans, and fermenting soybean powder. In the food containing the fermented bokbunja fermented species composition prepared by any one of claims 1 to 2 as an active ingredient,
Food prepared using a dough containing 100 parts by weight of grain flour, 5 to 30 parts by weight of fermented bokbunja fermented species composition compared to grain flour, and 5 to 20 parts by weight of water.

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