KR20220004886A - Manufacturing Method of Chayote Leaf Snack Chip - Google Patents

Abstract

The present invention relates to a method for manufacturing chayote leaf chips. According to the present invention, the method comprises the following steps: drying chayote leaves after immersing the chayote leave in vinegar water for 10 to 20 minutes (step 1); adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried chayote leaves, steaming the mixture at 100 to 150℃ for 3 to 4 minutes in a steamer, and cooling the mixture (step 2); adding 5 to 10 parts by weight of rice flour and 5 to 10 parts by weight of glutinous rice flour to 100 parts by weight of water and stirring the mixture to prepare paste (step 3); adding 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of oligosaccharide, 1 to 5 parts by weight of sesame oil, 1 to 5 parts by weight of an onion enzyme solution, and 1 to 5 parts by weight of honey to 100 parts by weight of the paste to prepare sauce (step 4); applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the chayote leaves steamed in the steamer with the flour mixture (step 5); and placing the chayote leaves coated with the sauce in a dryer and performing drying at 65 to 70℃ for 3 to 4 hours (step 6). Accordingly, the method provides an advantage of removing an astringent taste of chayote leaves.

Description

Manufacturing method of Chayote Leaf Snack Chip

The present invention relates to a method for manufacturing chayote leaf bas-relief, and more particularly, to a method for manufacturing chayote leaf engraving capable of removing the astringent taste of chayote leaf.

Chayote ( Sechium edule ) is a perennial tendril plant belonging to the Cucurbitaceae family, native to southern Mexico and Central America, and is widely produced in Asia, Mexico, and Costa Rica. Chayote is pale green, shaped like a pear or an apple, and is about 10-20 cm long, with a deep ridge in the middle. Chayote, depending on the country, is sayote, tayota, chocho, chow-chow, christophene, mirliton, or alligator. It is called pear), vegetable pear, etc. In Austria, it is also called choko. It is also called non-aqueous.

Korean Patent Publication No. 10-0984163 (2010.09.28.) discloses a moisturizing cosmetic composition containing a chayote extract and a method for preparing the same.

Korean Patent Application Laid-Open No. 10-2015-0006971 (2015.01.20.) discloses a pharmaceutical composition and health functional food for the prevention or treatment of hypertension containing chayote and allium hookery as active ingredients.

Korean Patent Application Laid-Open No. 10-2015-0006990 (2015.01.20.) discloses diet noodles containing jicama powder and chayote powder and a method for manufacturing the same.

Korean Unexamined Patent Publication No. 10-2018-0036119 (2018.04.09.) discloses pickles using chayote and a method for manufacturing the same.

The above patents include a method for manufacturing a moisturizing cosmetic composition containing chayote extract, a health functional food for preventing hypertension containing chayote as an active ingredient, a manufacturing method for diet noodles containing chayote powder, and a method of manufacturing pickles using chayote. Although a manufacturing method has been disclosed, there has been no disclosure of a method for manufacturing an engraving using chayote leaves yet.

KR 10-0984163 B1 2010.09.28. KR 10-2015-0006971 A 2015.01.20. KR 10-2015-0006990 A 2015.01.20. KR 10-2018-0036119 A 2018.04.09.

It is an object of the present invention to provide a method for manufacturing chayote leaf relief, capable of removing the astringent taste of chayote leaf.

Another object of the present invention is to provide a method for producing chayote leaf porridge, which has excellent sweetness and is not greasy, so that children, adolescents and the elderly can consume it as a snack.

In order to achieve the above object, the present invention provides the following means.

The present invention, the step of drying after immersing the chayote leaves in vinegar water for 10 to 20 minutes (step 1); adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried chayote leaves, steaming at 100 to 150° C. for 3 to 4 minutes in a steamer, and cooling (step 2); Preparing a paste by adding 5-10 parts by weight of rice flour and 5-10 parts by weight of glutinous rice flour to 100 parts by weight of water and stirring (step 3); Preparing a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste (step 4); applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the chayote leaves that are coated with the flour mixture and steamed in a steamer (step 5); and placing the chayote leaf coated with the sauce in a dryer and drying at 65 to 70° C. for 3 to 4 hours (step 6); It provides a method for manufacturing chayote leaf relief, comprising a.

In step 1, the vinegar water is mixed with 1 to 5 parts by weight of marigold vinegar in 100 parts by weight of water, but the marigold vinegar is 20 to 30 parts by weight of marigold in 100 parts by weight of water, 10-15 parts by weight of glucose and After mixing 1 to 5 parts by weight of solid cultured yeast and alcohol fermenting at 15 to 20 ° C for 5 to 6 days, dilute marigold liquor with 3% alcohol, inoculate acetic acid bacteria, and ferment at 20 to 25 ° C for 3 to 4 days. manufacture

In step 2, the wheat flour mixture comprises 96% by weight of wheat flour and 4% by weight of fermented coffee powder, wherein the fermented coffee powder is inoculated with lactic acid bacteria at a concentration of 5% in a sterilized medium and anaerobically cultured at 36°C for 34 hours. After mixing 10 parts by weight of coffee beans with 100 parts by weight of one lactic acid bacteria culture, fermenting through anaerobic culture, roasting for 20 to 22 minutes, freeze-drying at -20°C to -10°C for 20 to 24 hours, and pulverizing do.

In step 4, the onion enzyme solution is prepared by filtration after adding 5 to 10 parts by weight of stevia and 1 to 5 parts by weight of pansy flowers to 100 parts by weight of onion and fermenting it at 20 to 25° C. for 1-2 days.

The method for producing chayote leaf relief according to the present invention has an advantage in that the astringent taste of the chayote leaf can be removed.

In addition, the method for producing chayote leaf relief according to the present invention has an advantage that it has excellent sweetness and is not greasy, so that children, adolescents and the elderly can consume it as a snack.

1 is a photograph of the chayote leaf relief prepared in Example 1 of the present invention.

Hereinafter, the present invention will be described in detail.

First, a method for manufacturing chayote leaf relief according to the present invention will be described.

The manufacturing method of the chayote leaf relief of the present invention,

Drying the chayote leaves after immersing them in vinegar water for 10 to 20 minutes (step 1);

adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried chayote leaves, steaming at 100 to 150° C. for 3 to 4 minutes in a steamer, and cooling (step 2);

Preparing a paste by adding 5-10 parts by weight of rice flour and 5-10 parts by weight of glutinous rice flour to 100 parts by weight of water and stirring (step 3);

Preparing a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste (step 4);

applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the chayote leaves that are coated with the flour mixture and steamed in a steamer (step 5); and

Putting the chayote leaf coated with the sauce in a dryer and drying it at 65-70° C. for 3-4 hours (step 6);

includes

In step 1, the vinegar water is preferably prepared by mixing 1 to 5 parts by weight of marigold vinegar in 100 parts by weight of water.

When preparing the vinegar water, when less than 1 part by weight of marigold vinegar is mixed with 100 parts by weight of water, there is a problem that the astringent taste of chayote leaves cannot be removed, and when mixed with more than 5 parts by weight, there is a problem of vinegar taste.

The marigold vinegar is marigold 20 to 30 parts by weight of marigold, 10 to 15 parts by weight of glucose and 1 to 5 parts by weight of solid cultured yeast mixed with 100 parts by weight of water and alcohol fermented at 15 to 20° C. for 5 to 6 days. It is prepared by diluting alcohol with 3% alcohol, inoculating acetic acid bacteria, and fermenting it at 20~25℃ for 3~4 days.

The Marigold is native to South America and Mexico, and is currently growing in Africa, Europe, Asia, and North America. It is an annual herb with a strong scent and grows to about 30 cm. The flowers are bright orange, similar to daisies, and the leaves are egg-shaped. with a dark green color Marigold, also called marigold, has various effects and has been used for a long time for various purposes. Marigold contains various antioxidant carotenoids, which can play a role in protecting cells from damage caused by free radicals or harmful molecules. The main carotenoids in marigold are lutein and zeaxanthin, which pair with lycopene, and lutein and zeaxanthin are the only antioxidants that make up the retina, protecting the eyes from cataracts and macular degeneration, and lycopene, which reduces the risk of prostate cancer and heart disease. plays a role

Step 2 is a step of adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried chayote leaves, steaming it in a steamer at 100 to 150° C. for 3 to 4 minutes, and then cooling it.

When less than 1 part by weight of the flour mixture is added to 100 parts by weight of the dried chayote leaves, there is a problem that the astringent taste of the chayote leaves cannot be removed, and when more than 5 parts by weight is added, there is a problem that the unique taste of the chayote leaves cannot be felt. .

The flour mixture includes 96% by weight of wheat flour and 4% by weight of fermented coffee powder.

The fermented coffee powder is fermented through anaerobic culture after mixing 10 parts by weight of coffee beans with 100 parts by weight of a lactic acid bacteria culture anaerobically cultured at 36° C. for 34 hours by inoculating a sterilized medium with lactic acid bacteria at a concentration of 5%. It is prepared by roasting for 20~22 minutes, freeze-drying at -20℃ ~ -10℃ for 20~24 hours, and then pulverizing.

Step 4 is to prepare a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste is a step to

The grass, soy sauce, oligosaccharide, sesame oil, onion enzyme and honey are mixed to prepare a sauce, thereby removing the astringent taste of chayote leaves as well as improving the sweet taste.

The onion enzyme solution is prepared by adding 5-10 parts by weight of stevia and 1-5 parts by weight of pansy flowers to 100 parts by weight of onion, fermenting it at 20-25° C. for 1-2 days, and then filtering it.

The pansy ( Viola tricolor var. hortensis ) belongs to the violet family (Violaceae), and is an annual grass improved from violets native to northern Europe, also called tricolor violets. It is widely cultivated for ornamental purposes around the world, including Korea, and its flowers and herbs are eaten as medicine or food. The height of the pansy is 12~25cm, and the stem grows straight or branched, and the branches are many. The lower leaves are oval-shaped, and the upper leaves are long spatula-shaped. The petiole is long and has large stipules. In April to May, a long peduncle comes out from the leaf axil and hangs one by one at the end. The flowers are Soryunjong, Jungryunjong, and Daeryunjong. There are 5 petals, but the shape is not the same, and there are three colors of white, yellow, and purple, and the horticultural variety has many variations such as monochromatic or orange, brown blue, red, and blue. Components contained in the stem and leaves of pansy include violutoside, and components contained in flowers include rutin, essential oil, saponin, vitamin A, vitamin C, and tocopherol. have. In addition, there are lycopene, xanthophyll and phytofluene of carotenoid components. In addition, the pansy outpost has the effect of promoting the excretion of chlorine ions in the urine, and the flower has the effect of stopping coughing, so it is also effective in respiratory diseases such as colds, bronchitis, whooping cough and asthma, dermatitis such as eczema, cystitis, and rheumatoid arthritis. known to be effective.

Step 5 is a step of applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the chayote leaves that are coated with the flour mixture and steamed in a steamer.

When less than 10 parts by weight of the sauce is applied to 100 parts by weight of the chayote leaves that are coated with the flour mixture and steamed in a steamer, there is a problem that the chayote leaves have an astringent taste, and when more than 20 parts by weight is applied, the sweet taste becomes too strong there is

Step 6 is a step of putting the chayote leaf coated with the sauce in a dryer and drying it at 65-70° C. for 3-4 hours.

If the chayote leaf coated with the sauce is put in a dryer and dried at a temperature of less than 65 ℃, there is a problem that the texture of the chayote leaf is reduced, and if it is dried at a temperature of more than 70 ℃, the nutritional component of the chayote leaf is destroyed. there is

The method for producing chayote leaf relief according to the present invention has an advantage in that the astringent taste of the chayote leaf can be removed.

In addition, the method for producing chayote leaf relief according to the present invention has an advantage that it has excellent sweetness and is not greasy, so that children, adolescents and the elderly can consume it as a snack.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Chayote leaves were immersed in vinegar water for 10 minutes and then dried. In step 1, the vinegar water was prepared by mixing 5 parts by weight of marigold vinegar in 100 parts by weight of water. The marigold vinegar is prepared by mixing 30 parts by weight of marigold, 10 parts by weight of glucose, and 5 parts by weight of solid cultured yeast in 100 parts by weight of water, and diluting marigold alcohol fermented at 20°C for 6 days with alcohol 3%, and then acetic acid bacteria was inoculated and fermented at 25° C. for 4 days. 5 parts by weight of a flour mixture was added to 100 parts by weight of the dried chayote leaves, and after steaming at 130° C. for 4 minutes in a steamer, it was cooled. The flour mixture was prepared by mixing 96% by weight of wheat flour and 4% by weight of fermented coffee powder. The fermented coffee powder was fermented through anaerobic culture after mixing 10 parts by weight of coffee beans with 100 parts by weight of a lactic acid bacteria culture that was inoculated with lactic acid bacteria at a concentration of 5% in a sterilized medium and anaerobically cultured at 36° C. for 34 hours. It was prepared by roasting for 20 minutes, freeze-drying at -20°C for 24 hours, and then pulverizing. 10 parts by weight of rice flour and 10 parts by weight of glutinous rice flour were added to 100 parts by weight of water and stirred to prepare a paste. A sauce was prepared by mixing 10 parts by weight of soy sauce, 10 parts by weight of oligosaccharide, 5 parts by weight of sesame oil, 5 parts by weight of onion enzyme solution and 5 parts by weight of honey to 100 parts by weight of the paste. The onion enzyme solution was prepared by adding 10 parts by weight of stevia and 5 parts by weight of pansy flower to 100 parts by weight of onion and fermenting it at 25° C. for 2 days, followed by filtration. 15 parts by weight of the sauce was evenly and thinly applied to 100 parts by weight of the chayote leaves that were coated with the flour mixture and steamed in a steamer. The chayote leaf coated with the sauce was put in a dryer and dried at 70° C. for 3 hours to prepare a chayote leaf relief. The photo is shown in FIG. 1 .

[Comparative Example 1]

In Example 1, instead of using marigold vinegar when preparing the vinegar water, except that general vinegar was used, chayote leaf relief was prepared in the same manner as in Example 1.

[Comparative Example 2]

In Example 1, instead of adding 5 parts by weight of the flour mixture to 100 parts by weight of the dried chayote leaves and steaming in a steamer, 5 parts by weight of flour was added to 100 parts by weight of the chayote leaves and steamed. was prepared.

[Comparative Example 3]

In Example 1, except for using onion juice instead of using onion enzyme solution when preparing the sauce, the rest was the same to prepare chayote leaf engravings.

[Experimental Example 1]

For the chayote leaf relief prepared in Example 1 and Comparative Examples 1 to 3, a sensory test was performed for taste, aroma, texture and overall preference for 20 adult males and females. The test method is a 7-point scoring method, and it is expressed as 7 points: very good, 6 points: good, 5 points: slightly good, 4 points: average, 3 points: slightly bad, 2 points: bad, 1 point: very bad. However, the evaluation results are shown in Table 1 below.

taste incense texture overall sign Example 1 6.9±0.42 6.8±0.41 6.7±0.59 6.8±0.64 Comparative Example 1 3.9±0.68 5.4±0.76 5.6±0.62 4.6±0.35 Comparative Example 2 3.3±0.43 5.1±0.68 5.8±0.32 4.2±0.62 Comparative Example 3 3.8±0.72 5.2±0.82 5.9±0.62 4.5±0.55

From Table 1, it can be seen that the chayote leaf incidence of Example 1 according to the present invention exhibited superior evaluation in taste, aroma, texture, and overall preference compared to the chayote leaf incidence of Comparative Examples 1 to 3.

Claims (4)

Drying the chayote leaves after immersing them in vinegar water for 10 to 20 minutes (step 1);
adding 1 to 5 parts by weight of a flour mixture to 100 parts by weight of the dried chayote leaves, steaming at 100 to 150° C. for 3 to 4 minutes in a steamer, and cooling (step 2);
Preparing a paste by adding 5-10 parts by weight of rice flour and 5-10 parts by weight of glutinous rice flour to 100 parts by weight of water and stirring (step 3);
Preparing a sauce by mixing 5-10 parts by weight of soy sauce, 5-10 parts by weight of oligosaccharide, 1-5 parts by weight of sesame oil, 1-5 parts by weight of onion enzyme solution, and 1-5 parts by weight of honey in 100 parts by weight of the paste (step 4);
applying 10 to 20 parts by weight of the sauce to 100 parts by weight of the chayote leaves that are coated with the flour mixture and steamed in a steamer (step 5); and
Putting the chayote leaf coated with the sauce in a dryer and drying at 65-70° C. for 3-4 hours (step 6);
containing,
Manufacturing method of chayote leaf relief.
The method of claim 1,
In step 1, the vinegar water is mixed with 1 to 5 parts by weight of marigold vinegar in 100 parts by weight of water,
The marigold vinegar is marigold that is alcohol-fermented for 5-6 days at 15-20 ℃ by mixing 20-30 parts by weight of marigold, 10-15 parts by weight of glucose and 1-5 parts by weight of solid cultured yeast in 100 parts by weight of water Manufactured by diluting alcohol with 3% alcohol, inoculating acetic acid bacteria, and fermenting it at 20-25 ° C for 3-4 days.
Manufacturing method of chayote leaf relief.
The method of claim 1,
In step 2, the flour mixture comprises 96% by weight of wheat flour and 4% by weight of fermented coffee powder,
The fermented coffee powder is fermented through anaerobic culture after mixing 10 parts by weight of coffee beans with 100 parts by weight of a lactic acid bacteria culture anaerobically cultured at 36° C. for 34 hours by inoculating a sterilized medium with lactic acid bacteria at a concentration of 5%. Roasted for 20 to 22 minutes, freeze-dried at -20 ° C to -10 ° C for 20 to 24 hours, and then pulverized.
Manufacturing method of chayote leaf relief.
The method of claim 1,
In step 4, the onion enzyme solution is prepared by adding 5 to 10 parts by weight of stevia and 1 to 5 parts by weight of pansy flower to 100 parts by weight of onion and fermenting it at 20-25 ° C. for 1-2 days, followed by filtration,
Manufacturing method of chayote leaf relief.

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