KR20230174801A - Method for Manufacturing Dried Persimmon Manju Using Probiotics, and the Dried Persimmon Manju Produced Thereby - Google Patents

Abstract

The present invention relates to dried persimmon manju, which improves the flavor and functionality of manju by including dried persimmons in the filling and outer skin and fermenting the outer skin with probiotics, and a method for producing the same.
The dried persimmon manju of the present invention has improved flavor, functionality, and storage compared to yeast-fermented bread because the outer skin is composed of a complex fermentation product of lactic acid bacteria and homo, and by adding dried persimmon to the filling and outer skin, not only is nutrition enhanced, but additional coloring is added. Even without adding it, the color is improved and the texture is excellent, and after ingestion, the useful components of the manju reach the small intestine without being destroyed while passing through the digestive system, so the functional ingredients of the manju can fully exert their effects in the body.

Description

Method for manufacturing dried persimmon manju using probiotics and dried persimmon manju produced by this method {Method for Manufacturing Dried Persimmon Manju Using Probiotics, and the Dried Persimmon Manju Produced Thereby}

The present invention relates to dried persimmon manju, which improves the flavor and functionality of manju by including dried persimmons in the filling and outer skin and fermenting the outer skin with probiotics, and a method for producing the same.

Manju refers to dumplings made with red bean paste, jam, etc. It is a type of confectionery that was transformed from Japanese dumplings into Japanese confectionery. It is a dough made of wheat flour, rice flour, baking powder, sugar, condensed milk, etc., bean paste, and red beans. It is made by baking it with fillings such as egg yolk, sweet potato, chestnuts, walnuts, and raisins. It is mainly manufactured in the East and is used as snacks or gifts.

However, most manju are made by making dough for the outer shell using flour, sugar, starch syrup, and an appropriate amount of water, and wrapping the red bean filling made with red beans as the main ingredient in the dough outer shell and heating it for a certain period of time, so the taste is good. The disadvantage is that they are similar and the exterior color is not vivid enough to stimulate the appetite.

In addition, since the outer shell of the manju is manufactured by mixing water and wheat flour, the moisturizing and preservative properties are low, so it hardens over time and the texture deteriorates. Red beans are used as the main ingredient, and an appropriate amount of sweetener and table salt are mixed into them. Since it is manufactured from beef, it has the disadvantage of being low in nutrition.

In order to solve these shortcomings, attempts are being made to increase nutrition and flavor by adding functional ingredients when making manju. For example, in Korean Patent Publication No. 0963148, Bifidobacterium longum , Enterococcus After mixing a mixed lactic acid bacteria fermentation starter containing mixed lactic acid bacteria consisting of Enterococus faecium and Lactobacillus acidophilus and their fermented products; and a yeast fermentation starter containing yeast and its fermented products; A method of producing fermented manju by fermenting again to produce a lactic acid bacteria-yeast complex fermented sourdough starter for fermented manju and using this to manufacture fermented manju has been proposed.

The invention improves the taste and flavor of yeast-only fermented bread and improves storability by organic acids obtained by fermentation of three types of mixed lactic acid bacteria, and synbiotics by mixing prebiotics and probiotics. It provides the effect of producing functional fermented manju that can achieve synbiosis efficacy.

In addition, Korean Patent Publication No. 1944333 discloses a manju bean paste composition consisting of white bean paste, aronia powder, and green whole grain rice scorched paper powder; and starch syrup or condensed milk, eggs, cake flour, baking powder, aronia powder, vanilla flavor, and scorched paper powder. A functional manju composition consisting of a manju outer shell comprising a manju and a method for manufacturing manju using the same have been proposed.

The invention produces manju using green whole grain rice scorched rice and white bean paste containing aronia as a manju bean composition, which is effective in providing excellent physiological activity and antioxidant activity.

In addition, Korean Patent Publication No. 2022-0060611 discloses that water parsley dough is prepared by mixing water parsley powder, strong flour, sugar, salt, baking powder, and soda, adding fresh cream, kneading, and maturating, and mixing it with cream cheese, sweet potato bean paste, or boiled water. A method for producing lotus root manju is proposed by mixing one or both of sweet potatoes, white jade sediment, corn powder, lotus root powder, and lotus root dice to produce lotus root sediment, adding the lotus root sediment to the water parsley dough, molding, and baking. there is.

The invention has superior taste and aroma compared to manju using conventional flour dough and red bean paste or white bean paste, and contains functional ingredients of water parsley and lotus root to improve constipation, diuresis, fever, strengthening immunity, blood circulation, and hemostasis. It provides the effect of

As described above, the conventional method of manufacturing manju provides the effect of increasing the nutrition and flavor of manju by simply adding functional ingredients. However, when manju is consumed, the physiologically active substances contained in manju are easily destroyed by contact with the strong acid of gastric juice, so they are added. There is a disadvantage in that the functional ingredients used do not fully demonstrate their effectiveness in the human body.

The present invention is intended to solve the above problems, by manufacturing manju with good texture and preservation properties and enhanced nutrition, providing dried persimmon manju with improved functionality and flavor, and allowing more of the nutrients of the manju to be absorbed in the body. To provide a method for manufacturing manju and manju produced by this method.

In order to solve the above problem, the present invention includes the steps of coating dried persimmons with fat; Preparing the filling by mixing 60-70% by weight of sediment and 30-40% by weight of the coated dried persimmon; Preparing a fermentation starter for the shell by mixing lactic acid bacteria and yeast at a weight ratio of 1:0.5 to 2.0; 100 parts by weight of flour are mixed with 50 to 70 parts by weight of syrup, 30 to 50 parts by weight of water, and 3 to 10 parts by weight of the coated dried persimmon, then inoculated with 10 to 20 parts by weight of the fermentation starter and fermented to prepare dough for the outer shell. step; Preparing a manju shell with the dough for the shell; It provides a method for producing dried persimmon manju, including the step of wrapping the filling in the outer shell, molding it, and then cooking it.

At this time, the lactic acid bacteria are complex lactic acid bacteria mixed with Lactobacillus vulgaris, Lactobacillus casei, Lactobacillus helvetix, and Propionibacterium acidipronoshi, and the yeast is preferably Saccharomyces cerevisiae.

In addition, it is preferable that the dried persimmon used in the filling is dried persimmon flakes, and the dried persimmon used in the dough for the outer shell is dried persimmon paste.

Additionally, the fat is preferably beef fat.

In addition, in the coating step, it is preferable to coat the dried persimmon with gum and then with fat, and more preferably, the gum is gum arabic, xanthan gum, locust bean gum, or tara gum.

Additionally, the present invention provides dried persimmon manju prepared by the above method.

The dried persimmon manju of the present invention has improved flavor, functionality, and storage compared to yeast-fermented bread because the outer skin is composed of a complex fermentation product of lactic acid bacteria and homo, and by adding dried persimmon to the filling and outer skin, not only is nutrition enhanced, but additional coloring is added. Even without adding it, the color is improved and the texture is excellent.

In addition, after ingestion of manju, its useful components are not destroyed while passing through the digestive system and reach the small intestine, so the functional ingredients of manju can fully exert their effects in the body.

The present invention prepares the filling by mixing sediment and dried persimmon, mixes syrup and dried persimmon with flour, inoculates it with a fermentation starter mixed with lactic acid bacteria and yeast, ferments it to prepare the shell, and wraps the filling in the shell to form it. After that, it is cooked to make dried persimmon manju.

First, prepare the filling.

The filling wrapped by the outer skin of the manju may contain 60 to 70% by weight of bean paste and 30 to 40% by weight of dried persimmon, and the dried persimmon ingredient is finely chopped dried persimmon flakes or dried persimmons mixed with water or sugar solution. You can use ground dried persimmon paste, and it is preferable to use dried persimmon flakes for a chewy texture.

Persimmon is a slightly alkaline food rich in minerals. It has a high sugar content such as glucose and fructose and contains a lot of vitamins A and C, so it is effective in treating high blood pressure patients and preventing hangovers. It promotes secretion and the cryptoxanthin component has anti-cancer effects.

In addition, the peel of persimmon is rich in pigment components such as carotenoids, polyphenol components such as tannin, and dietary fiber, which provide useful effects to the human body. Therefore, in the present invention, these dried persimmons are used in the manufacture of manju to enhance the functionality of manju, Improves flavor and visual aesthetics.

The appropriate sugar content of the cow is 60-70 Brix, and it is advisable to wrap it in plastic and let it age at room temperature for 1-2 days before using it. The color of the bean can be made dark orange without using separate colorants, making it a good choice for consumers. It can improve your sense of taste.

Next, prepare a fermentation starter to ferment the dough for the outer shell.

The fermentation starter is manufactured by mixing lactic acid bacteria and yeast, and the lactic acid bacteria include Lactobacillus bulgaris , Lactobacillus casei , Lactobacillus helveticus , and Propionibacterium acidipronosis ( Propionibacterium acidipropionici ) can be mixed and used, and it is desirable that the index measurement value of beneficial intestinal bacteria is 1 × 10 ⁶ ~ 1 × 10 ⁸ cfu (colony forming unit), and the pH value is in the range of 4.3 ~ 5.8.

The above-mentioned microorganisms are beneficial bacteria included in probiotics and have the effect of reducing the proliferation of harmful intestinal bacteria and intestinal diseases, and produce organic acids such as lactic acid and acetic acid as fermentation metabolites, improving the taste, flavor, and storage properties of manju.

Yeast suitable for bread fermentation can be selected and used, and commonly used baker's yeast includes Saccharomyces cerevisiae .

The lactic acid bacteria and yeast can be mixed at a weight ratio of 1:0.5 to 2.0 and used in dough as a fermentation starter for the outer shell. To optimize the sensory characteristics of the dough for the outer shell, the lactic acid bacteria and yeast are mixed and kept at a temperature of 25 to 35 ℃ and relative humidity. It can also be used in dough after fermenting at 75-85% for 6-10 hours.

By using lactic acid bacteria and yeast together in the fermentation of dough as described above, the growth of these lactic acid bacteria and yeast can be achieved smoothly without inhibiting each other's growth, and the lactic acid bacteria, yeast, and metabolites obtained by their fermentation are used as probiotics and post-processing products. The effect of biotics (postbiotics) can be added to the dough.

The dough for the outer shell is prepared by mixing 100 parts by weight of flour, 50 to 70 parts by weight of syrup, 30 to 50 parts by weight of water, and 3 to 10 parts by weight of dried persimmons, then inoculating 10 to 20 parts by weight of the fermentation starter and fermenting. It is preferable to ferment for 6 to 15 hours at a temperature of 25 to 35 ℃ and a relative humidity of 75 to 85%.

If the amount of fermentation starter for the outer shell is used less than the above range, the taste and aroma characteristics are not sufficiently exhibited, and if it exceeds the above range, it tends to be difficult to maintain the unique form of the manju.

After fermentation, it can be kneaded sufficiently, wrapped in plastic, etc., and aged at room temperature for 0.5 to 2.0 hours. Divide it into appropriate sizes and spread it thinly into a circle to prepare the manju skin.

The syrup can be made using commercially available products or by mixing and heating sugar, salt, reduced starch syrup, sorbitol, and butter. Since reduced starch syrup has low sweetness and viscosity, it improves the moisturizing properties of the dough for the outer shell. Sorbitol is a sugar alcohol that has a low sweetness and improves the preservability of the ingredients being mixed, thereby increasing the texture.

Dried persimmons used in the dough for the outer skin can be dried persimmon flakes or dried persimmon paste, like dried persimmons used in stuffing, and it is preferable to use dried persimmon paste for the formability of the outer skin.

Once the filling and skin are prepared as described above, the filling is wrapped around the skin, shaped into a dumpling or bread shape, and then cooked to produce dried persimmon manju.

However, the useful components of dried persimmons, such as vitamins, carotenoid pigments, and pectin, have the disadvantage of losing a significant amount of their effectiveness during the digestion process as these useful components are decomposed into acid when they come in contact with gastric acid secreted from the stomach of the human body.

Digestive juices in the human body include saliva secreted by the salivary glands, gastric juice secreted by the gastric glands, pancreatic juice secreted by the pancreas, bile secreted by the liver, and serous fluid secreted by the intestines. Salivary contains amylase, a starch-decomposing enzyme, and gastric juice contains amylase, a starch-decomposing enzyme. The proteolytic enzyme pepsin, the pancreatic juice contains the proteolytic enzymes trypsin, chymotrypsin, carboxyl peptidase, aminopeptidase, maltase, a maltase enzyme, and fat. It contains digestive enzymes such as lipase, a decomposing enzyme, and amylase, a starch-decomposing enzyme. Bile has no digestive enzymes, and its main component, bile salts, emulsifies fat and promotes the lipase action of pancreatic juice to help decompose fat.

When food is ingested, it is excreted through the digestive organs: oral cavity, esophagus, stomach, duodenum, small intestine, large intestine, and anus. Saliva is secreted from the oral cavity, gastric juice from the stomach, and pancreatic and bile juice are secreted from the duodenum.

The manufactured manju is composed of carbohydrates from flour and sediment, proteins from fermentation starter, and sugars from syrup. Carbohydrates are decomposed by amylase, a starch-decomposing enzyme in saliva and pancreatic juice, and proteins are decomposed by proteolytic enzymes in gastric juice and pancreatic juice. The useful ingredients contained in dried persimmons are easily destroyed by strong acids in gastric juice.

Nutrients from food are mainly absorbed into the human body in the small intestine. Carbohydrates and proteins are broken down into sugars, amino acids, peptides, etc. and absorbed into the human body, but the useful components of dried persimmons are effective only when their structure is maintained, so they are not destroyed by stomach acid. It is necessary to ensure that it reaches the small intestine.

For this purpose, it is preferable to coat the dried persimmon with fat. When the dried persimmon flakes or dried persimmon paste are coated with fat, the fat coating film is not decomposed by the starch-decomposing enzyme contained in saliva and the proteolytic enzyme contained in gastric juice. Dried persimmon components reach the duodenum in an undecomposed state, where they are mixed with pancreatic juice and bile juice and transported to the small intestine.

The fat coating film is removed in the small intestine by being hydrolyzed into fatty acids and glycerol by lipase, a lipolytic enzyme of the pancreatic juice, and the useful components of dried persimmons with the fat coating film removed can be absorbed in the small intestine and exert its effectiveness.

The beef bean paste, which is mainly composed of starch, and the flour of the outer shell, which is mainly composed of carbohydrates, are decomposed by amylase, a starch-decomposing enzyme in saliva, and the sugar component of the syrup is dissolved in water, so the other components that make up the cow and the outer skin are decomposed before they reach the small intestine. Since the fat coating is removed from dried persimmons, these ingredients do not interfere with the contact between the fat coating film and the pancreatic juice.

As the fat for coating dried persimmons, it is preferable to use beef fat that does not dissolve at body temperature. Beef fat has a melting point of about 40-50℃, so heat the beef fat to dissolve it, mix it with dried persimmons, and cool to room temperature to coat the surface of dried persimmons. It forms a coating film of beef fat, and since beef fat is insoluble in water and has a melting point higher than body temperature, it does not dissolve until it is broken down by the lipolytic enzymes of the pancreatic juice and can protect dried persimmons even in the small intestine.

In order to ensure that the useful components of dried persimmons are not destroyed and reach the small intestine more safely, it is more preferable to coat dried persimmons with gums and then with fat.

Gums are a type of polysaccharide that exhibits high viscosity even at low concentrations. They are hydrophilic substances that combine with water to form viscous solutions or gels, and are widely used as emulsifiers, stabilizers, adhesives, swelling agents, gel formers, and binders.

Gums are highly soluble in water, so when they are dissolved in water and mixed with dried persimmons, the gums are coated on the surface of dried persimmons. They are adhesive, so they bind to the surface of dried persimmons, and they have an emulsifying function, so they emulsify water and fat and connect them together. The coating film of gum and fat is firmly bonded, and as a result, the coating film of the dried persimmon is not easily damaged even when physical forces such as friction or collision are applied to the dried persimmon due to gastrointestinal movement.

A gum that coats dried persimmons. Any one of gum arabic gum, xanthan gum, locust bean gum, and tara gum, which have excellent heat resistance and acid resistance to withstand body temperature and strong stomach acid. It is preferable to use, and the heat resistance and acid resistance of these gums prevent the coating film of dried persimmons from dissolving due to body temperature, so the useful components of dried persimmons do not come into contact with the strong acid above and do not decompose.

Gums are soluble dietary fiber, so they dissolve when they come in contact with water while passing through the digestive system. However, the fat coated on the surface of the gums blocks water, so the coating film of the gums can be maintained until the fat is decomposed.

In other words, when you consume dried persimmon manju, the fat coating on the surface of the dried persimmon protects the dried persimmon from starch-decomposing enzymes in the mouth and proteolytic enzymes in the stomach, and the gum coating protects the dried persimmon from body temperature and strong acids in the stomach, preventing the useful components of the dried persimmon from being decomposed. It can reach the small intestine through the duodenum, where the outermost fatty coating of dried persimmons is first broken down and removed by lipolytic enzymes in the pancreatic juice, and then the exposed gum coating is dissolved and removed by moisture in the food.

Therefore, the useful components of dried persimmons reach the small intestine in an undecomposed state, and the coating film is removed from the small intestine and absorbed into the human body. Since food stays in the small intestine for approximately 8 hours, the coating film of dried persimmons is removed from the small intestine and can be absorbed into the human body. There is plenty of time.

In addition, the dietary fiber component of gums dissolved in the small intestine has an absorption capacity ranging from several to dozens of times its own capacity, adsorbing intestinal fat along with moisture and expelling it out of the body, thereby preventing harmful effects on the human body caused by the decomposed fat coating film. It can provide the human body with dietary fiber's intestinal function, inhibition of blood sugar rise, reduction of cholesterol and neutral fat, prevention of high blood pressure, and prebiotics effect.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples, and test examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be substituted or changed to other equivalent examples without departing from the technical spirit of the present invention. It will be clear to those skilled in the art that the present invention pertains.

<Example>

Dried persimmon flakes were prepared by removing the stems and seeds of dried persimmons and chopping them into small pieces. A small amount of drinking water was added to the dried persimmon flakes and then ground to prepare dried persimmon paste.

The subcutaneous fat separated from the brisket of beef was heated and dissolved, mixed with the dried persimmon flakes and dried persimmon paste, cooled to room temperature, and the lumps were pulverized to produce dried persimmon flakes and dried persimmon paste, respectively, with a fat coating film formed on the surface. did.

Manju filling was prepared by mixing 650 g of white bean paste with 350 g of dried persimmon flakes on which the coating film was formed.

Strains of Lactobacillus vulgaris, Lactobacillus casei, Lactobacillus helvetix and Propionibacterium acidipronoshi were purchased from American Type Culture Collection (ATCC) and Institute for Fermentation, Osaka (IFO) and mixed with each other in equal weight ratio. After fermentation was performed at a temperature of 30°C and a relative humidity of 80% for 10 hours, complex lactic acid bacteria were prepared. Yeast (Saccharomyces cerevisiae) was fermented at a temperature of 30°C and a relative humidity of 80% for 10 hours, and the complex lactic acid bacteria were prepared. The fermented yeast was mixed at the same weight ratio and fermented again at a temperature of 30° C. and a relative humidity of 80% for 8 hours to prepare a fermentation starter for the shell.

Prepare syrup by mixing 1.4 kg of sugar, 40 g of salt, 200 g of reduced starch syrup, 200 g of sorbitol, and 320 g of butter and stirring at 55°C for 1 hour, then mixing 600 g of the syrup, 400 g of drinking water, and the above into 1 kg of flour. After mixing 70 g of dried persimmon paste with a coating film, 350 g of eggs, 40 g of baking powder, and 20 g of baking soda, 150 g of the fermentation starter for the outer shell was inoculated and fermented for 10 hours at a temperature of 30 ° C. and a relative humidity of 80%.

After kneading the fermented product sufficiently, it was wrapped in plastic and aged at room temperature for 1 hour, and then the aged product was spread thinly and cut into circles to prepare a manju skin.

Dried persimmon manju was prepared by wrapping the filling with the outer shell and forming it into a manju shape, placing it in an oven, and baking it at 170°C on top and 150°C on bottom for 20 minutes.

<Comparative Example 1>

In Example 1, dried persimmon manju was prepared in the same manner as Example 1, except that dried persimmon was not mixed when preparing the filling and skin.

<Comparative Example 2>

Dried persimmon manju was prepared in the same manner as in Example 1, except that the yeast fermented without using complex lactic acid bacteria was used as the fermentation starter for the outer shell in Example 1.

<Comparative Example 3>

Dried persimmon manju was prepared in the same manner as in Example 1, except that dried persimmon flakes and dried persimmon paste were used as the filling and outer skin of the manju without coating them with fat.

<Test Example 1> Measurement of pH, sugar content, and lactic acid content

The pH, sugar content, and lactic acid content of the dried persimmon manju prepared in Examples 1, 2, and 3 were measured and shown in Table 1 below.

pH was measured using the surface electrode method (Miller et al. 1994), which involves inserting a probe directly into the surface of the dough. At room temperature, the probe is inserted 5 cm deep from the surface of the dough and measured using a pH meter after 5 seconds. Measured using model 720A, Orion, USA).

Sugar content was measured using a refractometer (HAND-HELD REFACTOMETER N-1a, ATAGO, Japan).

Lactate reagent (SIGMA DIAGNOSTICS, USA) is a quantitative analysis material that measures the concentration of lactic acid by an enzymatic method. It was tested according to the method suggested by the supplier, and 10 ㎕ of sample or lactic acid standard was placed in a cuvette. After adding 1 ㎖ of lactic acid regent solution containing the enzyme, react at room temperature for 5 minutes, and repeat the absorbance twice at a wavelength of 540 ㎚ using a spectrophotometer (Spectrophotometer, V1650, Shimadzu, Japan). It was measured.

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 pH 5.36 5.56 7.39 4.88 Sugar content 3.9 3.2 3.7 4.1 Lactic acid (g)/1000g sample 0.41 0.38 0.12 0.45

The pH tends to shift toward acidity when fermented with the addition of lactic acid bacteria (Examples, Comparative Examples 1, and 3), and the sugar content tends to increase when dried persimmons are added (Examples, Comparative Examples 2, and Comparative Examples 3). , the lactic acid content showed an increase due to fermentation of lactic acid bacteria (Examples, Comparative Examples 1, and Comparative Examples 3).

As mentioned above, adding dried persimmons to manju increases the sugar content and improves the taste of the manju, and the organic acids obtained through lactic acid fermentation increase the nutrition and palatability of the manju, and it is believed that the effects of various probiotics and postbiotics can be obtained. .

<Test Example 2> Crumbling test

Dried persimmon paste with a coating film, which is an intermediate product of the above Examples and Comparative Examples, is used in the Standards and Specifications for Health Functional Foods 4.2-1 Disintegration Test Method 4.2.6 Enteric-coated products > 4.2.6.1 Granule products or capsule products filled in granular form A disintegration test was conducted using the test method.

A first aqueous solution containing 0.5% by weight of amylase, a second aqueous solution containing 0.5% by weight of pepsin and having a pH of 1.7, and a third aqueous solution containing 0.5% by weight each of trypsin, lipase, and amylase were prepared and injected into saliva (first aqueous solution). , Test solutions similar in composition to gastric fluid (second aqueous solution) and pancreatic fluid (third aqueous solution) were prepared.

Using the above test liquid as the first and second liquids used in the disintegration test method of the Health Functional Food Code, conduct ① a test with the first liquid and ② a test with the second liquid, respectively, and check whether the disintegration test specifications are met. It is shown in Table 2 below.

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 first aqueous solution Fit/Not Fit Fit/Not Fit Fit/Not Fit unsuitable/suitable secondary aqueous solution Fit/Not Fit Fit/Not Fit Fit/Not Fit unsuitable/suitable Tertiary aqueous solution unsuitable/suitable unsuitable/suitable unsuitable/suitable unsuitable/suitable ① Test using the first liquid/② Test using the second liquid

① In the test using the first solution, the state in which the dried persimmon paste is not dissolved is acceptable, and in the dissolved state it is unsuitable. ② In the test using the second solution, the opposite state is judged.

Looking at Table 2 above, in Examples, Comparative Examples 1 and 2, in the first and second aqueous solutions, the test with the first solution was judged acceptable, and the test with the second solution was judged to be inadequate, and in the third aqueous solution, on the contrary, This means that the dried persimmon paste was hardly dissolved in the first and second aqueous solutions, but was mostly dissolved in the third aqueous solution.

The dried persimmon paste of Comparative Example 3 was judged unsuitable in the test using the first solution and acceptable in the test using the second solution in all of the first to third aqueous solutions, which means that the dried persimmon paste was mostly dissolved in all test solutions.

That is, when the dried persimmon paste is coated with fat as in Examples, Comparative Examples 1 and 2, it does not dissolve in the saliva of the mouth (first aqueous solution) or the gastric juice of the stomach (second aqueous solution), but is dissolved in pancreatic juice secreted from the duodenum (third aqueous solution). It is believed that the useful components of dried persimmons can be absorbed into the human body by being dissolved in the small intestine by an aqueous solution.

It is estimated that the dried persimmon paste of Comparative Example 3 dissolves in the oral cavity or stomach, and the useful components of the dried persimmon paste are significantly destroyed by decomposing enzymes and strong acids in saliva and gastric juice, thereby losing its effectiveness.

Therefore, it can be seen that coating the dried persimmon paste with fat as in Example, Comparative Example 1 and Comparative Example 2 is advantageous for the human body to absorb the efficacy of the dried persimmon paste.

<Test Example 3> Sensory test

The color, aroma, taste, texture and overall preference of the dried persimmon manju prepared above were measured using a 5-point scale for a total of 70 people, 5 men and 5 men, ranging in age from their teens to their 70s, and the average values are shown in Table 3 below.

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 color 4.1 3.5 3.9 4.2 incense 4.0 3.8 3.6 4.1 taste 4.2 3.6 3.7 4.3 Texture 3.9 3.3 3.7 3.6 overall preference 4.1 3.6 3.7 4.1 5: very good, 4: good, 3: average, 2: bad, 1: very bad

The color evaluation was the lowest in Comparative Example 1, in which dried persimmons were not added, so it is judged that adding dried persimmon flakes to the filling and dried persimmon paste to the skin will stimulate the taste buds of consumers by making the filling and skin orange in color. .

The aroma and taste of Comparative Example 1 and Comparative Example 2, which were fermented only with yeast without using complex lactic acid bacteria, were evaluated low, showing that adding dried persimmon and fermenting with lactic acid bacteria and yeast improved the flavor of the manju.

The texture of Comparative Example 1 was evaluated to be the lowest, showing that adding dried persimmon flakes to the filling increased the chewing texture.

In terms of overall preference, Example and Comparative Example 3 were evaluated higher than Comparative Examples 1 and 2, showing that including dried persimmons in the filling and outer skin of the manju and fermenting the outer skin dough using both lactic acid bacteria and yeast can increase the marketability of the manju. Confirmed.

Claims (7)

Coating dried persimmons with fat;
Preparing the filling by mixing 60-70% by weight of sediment and 30-40% by weight of the coated dried persimmon;
Preparing a fermentation starter for the shell by mixing lactic acid bacteria and yeast at a weight ratio of 1:0.5 to 2.0;
100 parts by weight of flour are mixed with 50 to 70 parts by weight of syrup, 30 to 50 parts by weight of water, and 3 to 10 parts by weight of the coated dried persimmon, then inoculated with 10 to 20 parts by weight of the fermentation starter and fermented to prepare dough for the outer shell. step;
Preparing a manju shell with the dough for the shell; and
A method of manufacturing dried persimmon manju comprising the step of wrapping the filling in the outer skin, molding it, and then cooking it. In claim 1,
The lactic acid bacteria are complex lactic acid bacteria that are a mixture of Lactobacillus vulgaris, Lactobacillus casei, Lactobacillus helvetix, and Propionibacterium acidipronosis,
A method for producing dried persimmon manju, characterized in that the yeast is Saccharomyces cerevisiae. In claim 1,
A method for producing dried persimmon manju, characterized in that the dried persimmon used in the filling is dried persimmon flakes, and the dried persimmon used in the dough for the outer shell is dried persimmon paste. In claim 1,
A method for producing dried persimmon manju, characterized in that the fat is beef fat. In claim 1,
The coating step is a method of producing dried persimmon manju, characterized in that the dried persimmon is coated with gum and then coated with fat. In claim 5,
A method for producing dried persimmon manju, characterized in that the gums are gum Arabic, xanthan gum, locust bean gum, or tara gum. Dried persimmon manju produced by the method of any one of claims 1 to 6.