KR101985700B1 - Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom - Google Patents
Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom Download PDFInfo
- Publication number
- KR101985700B1 KR101985700B1 KR1020170121852A KR20170121852A KR101985700B1 KR 101985700 B1 KR101985700 B1 KR 101985700B1 KR 1020170121852 A KR1020170121852 A KR 1020170121852A KR 20170121852 A KR20170121852 A KR 20170121852A KR 101985700 B1 KR101985700 B1 KR 101985700B1
- Authority
- KR
- South Korea
- Prior art keywords
- comparative example
- ginseng
- jeungpyun
- goat
- weight
- Prior art date
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 35
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 34
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 34
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- 241000392544 Dendropanax morbifer Species 0.000 title description 3
- 241000283707 Capra Species 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 17
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 claims abstract description 13
- 241000218657 Picea Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 17
- 235000009566 rice Nutrition 0.000 claims description 17
- 235000019991 rice wine Nutrition 0.000 claims description 17
- 235000013312 flour Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 49
- 241000209094 Oryza Species 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 16
- 239000000047 product Substances 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 244000062793 Sorghum vulgare Species 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 235000019713 millet Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 2
- VPSXHKGJZJCWLV-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-(1-ethylpiperidin-4-yl)oxypyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)OC1CCN(CC1)CC VPSXHKGJZJCWLV-UHFFFAOYSA-N 0.000 description 2
- KNDAEDDIIQYRHY-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-(piperazin-1-ylmethyl)pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)CN1CCNCC1 KNDAEDDIIQYRHY-UHFFFAOYSA-N 0.000 description 2
- 241000723346 Cinnamomum camphora Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000008397 Ganoderma lucidum Species 0.000 description 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 2
- 241000261585 Hadrobregmus pertinax Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229960000846 camphor Drugs 0.000 description 2
- 229930008380 camphor Natural products 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229940107131 ginseng root Drugs 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- AWFYPPSBLUWMFQ-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,6,7-tetrahydropyrazolo[4,3-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=C2 AWFYPPSBLUWMFQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241001532014 Xanthorrhoea Species 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020709 ginseng supplement Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 238000006358 imidation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000028169 periodontal disease Diseases 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 산양삼 및 황칠나무를 함유하는 증편의 제조방법 및 이로부터 제조된 증편에 관한 것이다. 본 발명의 방법으로 산양삼 및 황칠나무를 함유하는 증편을 제조하는 경우, 산양삼 및 황칠나무의 기능성을 유지하면서도 막걸리 특유의 이취 또는 이미가 저감되며, 증편의 식감이 향상된 산양삼 및 황칠나무 증편을 제공할 수 있다.The present invention relates to a process for producing an expanded piece containing goat ginseng and woody spruce, and an expanded piece produced therefrom. The present invention provides a method for producing an expanded piece containing goat ginseng and woody gruel by using the method of the present invention, which is characterized in that the functionality of the goat ginseng and yellowtail is maintained while the odor or imge specific to the makgeolli is reduced, .
Description
본 발명은 산양삼 및 황칠나무를 함유하는 증편의 제조방법 및 이로부터 제조된 증편에 관한 것이다.The present invention relates to a process for producing an expanded piece containing goat ginseng and woody spruce, and an expanded piece produced therefrom.
증편은 멥쌀가루에 막걸리를 넣고 반죽한 다음 발효하여, 발효된 반죽물을 증편틀에 투입하고 증숙한 떡으로써, 막걸리로 발효시켜 막걸리의 특유의 시큼한 맛과 향이 어우러지는 떡이다. 증편은 발효에 의해 pH 4~5를 나타내며, 잡균이 번식하기 어려운 환경을 형성하기 때문에 미생물에 의한 변패가 지연되고, 저장성이 우수하여 예로부터 여름철에 주로 즐겨먹었다. Jeungbyeon is a rice cake which is made by adding rice wine to rice flour, kneading it, then fermenting it, adding the fermented batter to the shredded rice cake, and cooking it with rice wine, which is fermented by makgeolli. Increase of pH is 4 ~ 5 due to fermentation. Because it forms an environment where it is difficult for breeding germs to grow, it is delayed by microorganisms and has excellent storage properties.
증편은 발효 과정을 거치기 때문에 다른 종류의 떡과는 달리 다공성의 조직을 가지며 그로 인한 특유의 식감 때문에 소비자의 선호도가 높은 식품이다. 따라서, 증편 식미(食味)에 대한 기호도는 발효 식품 특유의 냄새와 맛, 팽화에 의한 스폰지상의 질감, 쌀로 만든 제품이기에 기대되는 쫄깃한 질감 등의 조화에 영향을 받게 된다. 이에 다양한 천연 재료를 첨가함으로써 영양가가 풍부하며 색이나 맛이 다양한 증편을 개발함으로써 소비자의 다양한 기호도를 충족시키며 이를 가공하는 업체의 소득 및 첨가물을 생산하는 농가의 소득을 증대할 수 있도록 다양한 증편을 개발하는 것이 요구된다. Unlike other types of rice cakes, Jejun is fermented and has a porous structure, which is a food with high consumer preference due to its unique texture. Therefore, the degree of preference for the flavor of the fermented food is influenced by the combination of the smell and taste of the fermented food, the texture of the sponge due to the puffing, and the chewy texture expected from the product made of rice. By adding various natural materials, it is possible to develop a variety of products with rich nutritive value and various colors and flavors to meet various preferences of consumers and to increase the income of farmers who process them and the income of farmers who produce additives .
전통적으로 증편은 제분한 멥쌀가루에 발효원으로 탁주를 사용하여 만들어진다. 이러한 전통적 방법은 발효 시간이 오래 걸리고, 계절이나 탁주의 상태에 따라 발효조건 및 품질이 달라져서 일정한 수준의 품질 이상의 균일성을 갖는 제품을 생산하기 어렵다는 문제점이 제기되고 있다. 따라서 현재 상업적으로 판매되고 있는 대부분의 증편은 탁주 대신에 건조 효모, 생효모 등 제품화된 효모를 사용하고 있으며, 이에 따라 보다 짧은 시간에 다공성 조직이 부여되도록 제조 공정을 개량하고 있다.Traditionally, Jeungbil is made by using Takju as a fermentation source in milled rice flour. This conventional method has a problem that the fermentation takes a long time and the fermentation conditions and quality are changed depending on the season and the state of takju, making it difficult to produce a product having a uniformity over a certain level of quality. Therefore, most of the commercial products currently being marketed use commercially available yeast such as dry yeast and live yeast instead of Takju, and thus the manufacturing process is improved so that the porous structure is imparted in a shorter time.
산양삼(wood-cultivated ginseng)은 인삼의 씨를 산에 뿌려 야생상태로 재배한 것으로, 장뇌 또는 장뇌산삼(長腦山蔘), 장로(長蘆)라고도 한다. 산양삼은 생체의 부족한 기를 보충하고 증강하여, 피로 회복과 균에 대한 저항력과 면역 기능을 증진하고 허약체질을 개선하며, 인체의 항상성을 유지하는 작용을 하므로 열이 많은 사람은 열을 내려주고 냉한 사람은 몸을 따뜻하게 해주는 작용을 한다. 또한, 각종 성인 병(당뇨, 암,혈압,간염, 심장병)을 개선하는 효과가 있다.Wood-cultivated ginseng is grown in the wild by spraying ginseng seeds on the mountain. It is also called camphor, camphor ginseng, or elder. The goat's ginseng supplements and strengthens the weak body of the body to improve fatigue, resistance to bacteria and immunity, improves the fragility, maintains the homeostasis of the body, It works to warm the body. It also has the effect of improving various adult diseases (diabetes, cancer, blood pressure, hepatitis, heart disease).
황칠나무(Dendropanax morbifera)는 두릅나무과에 속하는 식물로, 만병통치나무라는 뜻의 학명 덴드로파낙스(Dendro-panax morbifera Nakai)를 가지고 있을 정도로 그 약리학적 효능이 뛰어난 약용식물이다. 과거에는 천연도료로 많이 사용되었으나, 최근의 연구 결과에 따르면 당뇨, 고혈압, 혈액순환장애, 간기능개선, 항산화, 골다공증, 치주질환, 면역력강화, 신경안정, 항균, 항암 등에 효능이 있다고 알려져 있어 식품첨가물 또는 여러 가지 형태의 조성물로 이용되고 있다. 그러나, 황칠 원액의 주성분인 세스퀴테르펜의 일부 물질은 독특한 방향특성을 나타낼 뿐만 아니라 쓴맛을 나타내게 되는데, 이 방향성과 쓴맛의 특성으로 인하여 황칠 원액을 건강식품화 할 경우 오히려 소비자에게 거부감을 줄 수 있다는 문제점이 있다.Dendropanax morbifera is a plant belonging to Araliaceae. It is a medicinal plant with excellent pharmacological efficacy, so that it has a scientific name Dendro-panax morbifera Nakai, which means panacea. In recent years, it has been widely used as a natural coating, but recent studies have shown that it is effective for diabetes, hypertension, blood circulation disorder, liver function improvement, antioxidation, osteoporosis, periodontal disease, immunity strengthening, Additives or various types of compositions. However, some substances of sesquiterpene, which is the major component of the crude oil, are not only characteristic but also have a bitter taste. Due to the nature of this aroma and bitter taste, There is a problem.
산양삼 및 황칠나무를 함유하는 증편과 관련된 종래기술로서, 한국공개특허 제10-2009-0050517호에는 산삼을 포함하는 떡 제조 방법 및 그를 이용하여 제조된 산삼을 포함하는 떡이 개시되었으며, 한국공개특허 제10-2011-0092010호에는 산삼배양근을 이용한 떡의 제조방법이 개시되었고, 한국공개특허 제10-2017-0068901호에는 황칠나무 추출물을 함유하는 식품첨가제 조성물이 개시되었고, 한국등록특허 제10-1067375호에는 증편 제조방법이 개시되었으며, 한국식품조리과학회지(24(6), 837-848, 2008)에는 인삼 막걸리로 제조한 증편이 개시된 바 있다. Korean Patent Laid-Open No. 10-2009-0050517 discloses rice cakes containing wild ginseng and wild ginseng prepared by using the same as related arts related to increasing cheeses containing goat ginseng and Huangchu tree, 10-11-0092010 discloses a method for producing rice cakes using a wild ginseng root, Korean Patent Laid-Open No. 10-2017-0068901 discloses a food additive composition containing a Hokutogi extract, and Korean Patent No. 10- 1067375 discloses a method for preparing a diabetic composition, and an increase in production of ginseng rice wine has been disclosed in Korean Society of Food Science and Technology (24 (6), 837-848, 2008).
그러나, 본 발명과 같이 증편의 제조시 산양삼 및 황칠나무를 포함함으로써 발효 시간을 단축하고 관능적 품질을 향상시킨 산양삼 및 황칠나무 함유 증편을 개시한 선행문헌은 아직까지 없다.However, there is no prior literature disclosing the increased content of goat ginseng and yellowtail millet which improves the sensory quality by shortening the fermentation time by incorporating goat ginseng and yellowtail millet in the manufacture of the jug according to the present invention.
본 발명의 목적은 관능적 품질이 향상된 산양삼 및 황칠나무를 함유하는 증편의 제조방법 및 이로부터 제조된 증편을 제공하는 데 있다.It is an object of the present invention to provide a process for producing an expanded piece containing goat ginseng and woody spruce tree with improved sensory quality and an increased production therefrom.
본 발명은 산양삼 및 황칠나무를 함유하는 증편의 제조방법에 관한 것으로, The present invention relates to a process for producing a diabody containing goat's ginseng and yellowtail,
(1공정) 산양삼, 황칠나무, 멥쌀가루, 생막걸리, 설탕 및 물을 혼합하여 반죽하는 단계;(1 step) kneading raw ginseng, yellowtail, rice flour, raw rice wine, sugar and water;
(2공정) 상기 1공정의 반죽물을 밀봉하여 발효하는 단계; 및(2 steps) Sealing and kneading the kneaded product of 1 step; And
(3공정) 상기 2공정의 발효된 반죽을 20~50분 동안 증숙하는 단계; 를 포함한다.(Step 3) The fermented dough of the two steps is mixed for 20 to 50 minutes; .
상기 1공정에서 사용되는 산양삼은 뿌리, 열매, 잎, 줄기 등의 산양삼 유래의 모든 것을 다 이용하여 제조할 수 있다. 또한, 산양삼을 분말화하여 증편의 제조시 사용하는 것이 바람직하나, 산양삼을 물, C1~C4 알코올 또는 이들의 혼합용액을 용매로 하여 추출한 추출액 또는 추출물을 사용하는 것도 가능하다.The goat ginseng used in the above step may be prepared by using all of the raw materials such as roots, fruits, leaves, and stems. In addition, it is preferable to use the raw ginseng in the preparation of the expanded product by pulverizing the raw ginseng, but it is also possible to use an extract or an extract obtained by extracting the raw ginseng with water, C1-C4 alcohol or a mixed solution thereof as a solvent.
상기 1공정에서 사용되는 황칠나무는 잎, 가지, 열매, 뿌리 등의 황칠나무 유래의 모든 것을 다 이용하여 제조할 수 있으며, 황칠나무의 쓴맛을 저감시키기 위해 상기 잎, 가지, 열매, 뿌리 등을 100~150℃에서 1~10분 동안 볶은 다음 사용한다. 이때, 상기 온도 및 시간 조건을 벗어나서 볶는 경우, 쓴맛이 잘 제거되지 않으며 색이나 향이 나빠질 수 있어 바람직하지 않다. The whitish wood used in the above step can be produced by using all the ingredients derived from the whitish tree such as leaves, branches, fruits, roots, and the like. In order to reduce the bitterness of the whitneywood, the leaves, branches, Roast at 100 ~ 150 ℃ for 1 ~ 10 minutes and use. At this time, when roasting outside the above-mentioned temperature and time conditions, the bitter taste is not removed well and the color or aroma may be deteriorated.
또한, 황칠나무를 분말화하여 증편의 제조시 사용하는 것이 바람직하나, 황칠나무를 물, C1~C4 알코올 또는 이들의 혼합용액을 용매로 하여 추출한 추출액 또는 추출물을 사용하는 것도 가능하다.In addition, it is preferable to use the whitish wood in the production of the expanded wood by pulverization, but it is also possible to use an extract or an extract obtained by extracting the whitneywood with water, C1-C4 alcohol or a mixed solution thereof as a solvent.
상기 1공정에서 사용되는 생막걸리 대신 살균 또는 멸균된 막걸리를 사용하는 경우 이스트 또는 베이킹 파우더 등의 추가적인 팽창제를 첨가하여 증편을 제조하는 것도 가능하나, 생막걸리를 사용하는 것에 비해 식감이 떨어지고 증편의 향미가 저감될 수 있어 바람직하지 않다. In case of using the rice wine which is sterilized or sterilized instead of the raw rice wine used in the above step 1, it is possible to produce an additional product by adding an additional inflation agent such as yeast or baking powder, but the texture is lower than that of using raw rice wine, Can be reduced.
또한, 상기 1공정은 산양삼 100중량부 기준으로, 황칠나무 20~100중량부, 멥쌀가루 5500~6500중량부, 생막걸리 500~1500중량부, 설탕 800~1200중량부, 물 800~3000중량부를 혼합하여 반죽하는 단계이다. 그러나, 상기 각 성분의 혼합 조건을 벗어나서 산양삼 및 황칠나무를 함유하는 증편을 제조하는 경우, 최종 제조된 증편에서 막걸리 특유의 시큼한 향 또는 맛이 저감되는 효과가 낮고, 증편의 쫄깃하고 푹신한 식감에 대한 관능적 품질이 낮아지거나, 또는, 관능적 품질을 증가시키는 효과 상승 폭이 크지 않아 경제적이지 않으므로 바람직하지 않다. In the first step, 20-100 parts by weight of Hwangchulchil, 5500-6500 parts by weight of rice flour, 500-1,500 parts by weight of raw rice wine, 800-1200 parts by weight of sugar, and 800-3,000 parts by weight of water are mixed with 100 parts by weight of goat's ginseng Mixing and kneading. However, in the case of producing a diabody containing goat's ginseng and yellowtail millet outside the mixing conditions of the above components, the effect of reducing the sour flavor or taste peculiar to the mangolli is low in the finally prepared diatom product, The sensory quality is lowered, or the increase in the effect of increasing the sensory quality is not large, which is not economical.
다음으로, 상기 2공정은 1공정의 반죽물을 30~35℃의 온도에서 1~3시간 동안 발효하는 단계이다. 그러나, 상기 온도 조건을 벗어나서 30℃ 이하의 온도에서 발효하는 경우 발효 시간이 오래 걸려 경제적이지 않고 식감이 저하되어 바람직하지 않으며, 35℃ 이상의 온도에서 발효하는 경우 증편의 반죽물이 과발효되어 관능적 품질이 저하되므로 바람직하지 않다. 또한, 상기 발효 시간 조건을 벗어나서 1시간 미만이거나 또는 3시간을 초과하는 경우 발효가 충분히 일어나지 않거나 또는 과발효되어 증편의 맛, 향 및 식감에 대한 관능적 품질이 저하되어 바람직하지 않다. Next, the two steps are a step of fermenting the kneaded product of one step at a temperature of 30 to 35 DEG C for 1 to 3 hours. However, when fermenting at a temperature of 30 ° C or below beyond the above-described temperature condition, the fermentation takes a long time, which is not economical and deteriorates the texture. When the fermentation is performed at a temperature of 35 ° C or higher, Which is undesirable. Further, if the fermentation time is less than 1 hour or exceeds 3 hours, the fermentation does not sufficiently take place or the fermentation is not preferable because the sensory quality of the taste, flavor and texture of the diaper is deteriorated.
상기 3공정은 2공정의 발효된 반죽을 증숙하는 단계로, 산양삼 및 황칠나무 함유 증편이 완전히 익기만 하면 그 시간은 제한되지 않으나, 20~50분 동안 증숙하는 것이 바람직하며, 20~40분 동안 증숙한 다음 5~10분 동안 뜸을 드려 익히는 것이 가장 바람직하다.The fermented dough of the two processes is matured in the above three steps. The time is not limited as long as the raw goat's ginseng and yellowtail millet-containing growth pieces are fully ripe, but it is preferable that the fermented dough is aged for 20 to 50 minutes, It is most preferable to boil for 5 to 10 minutes after boiling.
본 발명은 산양삼 및 황칠나무를 함유하는 증편의 제조방법 및 이로부터 제조된 증편에 관한 것이다. 본 발명의 방법으로 산양삼 및 황칠나무를 함유하는 증편을 제조하는 경우, 산양삼 및 황칠나무의 기능성을 유지하면서도 막걸리 특유의 이취 또는 이미가 저감되며, 증편의 식감이 향상된 산양삼 및 황칠나무 증편을 제공할 수 있다.The present invention relates to a process for producing an expanded piece containing goat ginseng and woody spruce, and an expanded piece produced therefrom. The present invention provides a method for producing an expanded piece containing goat ginseng and woody gruel by using the method of the present invention, which is characterized in that the functionality of the goat ginseng and yellowtail is maintained while the odor or imge specific to the makgeolli is reduced, .
이하 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 그러나 본 발명은 여기서 설명되는 실시예에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 내용이 철저하고 완전해지고, 당업자에게 본 발명의 사상을 충분히 전달하기 위해 제공하는 것이다.Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.
<실시예 1. 산양삼 및 황칠나무를 함유하는 증편의 제조>≪ Example 1 > Preparation of Jeungpyun Containing Saury and Yellow Grass Tree [
산양삼 분말, 황칠나무 분말, 멥쌀가루, 생막걸리, 설탕, 소금 및 물을 하기 표 1의 조건으로 혼합하여 반죽한 다음, 30~35℃의 온도 조건에서 1~3시간 발효하였으며, 이때, 황칠나무 분말은, 황칠나무의 쓴맛을 제거하기 위해, 볶은 황칠나무 분말을 사용하였다. The mixture was kneaded under the conditions shown in Table 1 and then fermented at a temperature of 30 to 35 ° C. for 1 to 3 hours. At this time, In order to remove the bitter taste of Hwangchu, the powder was roasted Hwangchu tree powder.
발효된 반죽물을 틀에 넣고 20~40분 동안 찜기에서 증숙한 다음, 5~10분 동안 뜸을 드려, 실시예 1 내지 15의 산양삼 및 황칠나무 증편을 제조하였다.The fermented kneaded material was put into a mold, and the mixture was boiled in a steamer for 20 to 40 minutes, and then steamed for 5 to 10 minutes to prepare the goat ginseng and yellowtail millet of Examples 1 to 15.
(g)Goat
(g)
(g)Woodwort
(g)
(g)Rice flour
(g)
(g)Raw rice wine
(g)
(g)Sugar
(g)
(g)water
(g)
(g)Total amount
(g)
(℃)Temperature
(° C)
(h)time
(h)
<< 비교예Comparative Example 1. 비교대상 증편의 제조> 1. Manufacture of Jeungpyun for comparison>
상기 실시예 1과 같이 제조하되, 하기 표 2를 참고하여 비교대상 산양삼 및 황칠나무를 함유하는 증편을 제조하였다.The same procedure as in Example 1 was carried out to prepare a comparative chewing gum containing Goat ginseng and Hwangchujang.
(g)Goat
(g)
(g)Woodwort
(g)
(g)Rice flour
(g)
(g)Raw rice wine
(g)
(g)Sugar
(g)
(g)water
(g)
(g)Total amount
(g)
(℃)Temperature
(° C)
(h)time
(h)
5Unripe wild greens
5
막걸리 100Goat
Makgeolli 100
<< 실험예Experimental Example 1. 관능검사> 1. Sensory test>
본 발명의 실시예 1 내지 15, 비교예 1 내지 20의 산양삼 및 황칠나무를 함유하는 증편에 대한 관능검사를 실시하기 위해, 훈련된 패널요원 20명이 7점 척도법을 사용하여 각각의 증편에 대해 매우 좋음(7점), 좋음(6점), 약간 좋음(5점), 보통(4점), 약간 싫음(3점), 싫음(2점), 매우 싫음(1점)으로 평가하였으며, 하기 표 3에는 20명이 평가한 점수의 평균으로 소수점 1자리까지만 나타내었다. 증편에 대한, 맛, 향, 식감에 대한 만족도 및 종합 기호도에 대한 가시적인 효과 등을 측정하였으며, 맛 또는 향의 경우, 막걸리가 발효되어 특유의 시큼한 향 또는 맛에 대한 저감 효과가 클수록 높은 수치(7점)로 평가하였고, 식감의 경우 쌀로 만든 제품이기에 기대되는 쫄깃한 식감과 발효에 의한 푹신한 식감이 클수록 높은 수치로 평가하였다. In order to perform sensory tests on the euploid containing the goats and yellowtail mills of Examples 1 to 15 and Comparative Examples 1 to 20 of the present invention, 20 trained panelists were subjected to a 7 point scoring method (7 points), good (6 points), slightly better (5 points), average (4 points), slightly disliked (3 points), disliked (2 points) and very disliked (1 point) 3, the mean of the scores evaluated by 20 people was only up to one decimal place. The taste and flavor, satisfaction with the texture, and the visible effect on the overall preference degree were measured. In the case of the taste or aroma, the higher the reduction effect of the unique sour flavor or taste was, the higher the value 7). In the case of texture, it was evaluated as high value as the chewy texture expected from the product made with rice and the puffy texture due to fermentation.
상기 표 3을 참고하면, 본 발명 실시예 1 내지 15의 증편은 산양삼 및 황칠나무 혼합액을 포함함으로써, 기존의 증편에 비해 막걸리의 사용량 및 발효시간을 절반으로 감축하여도 관능적 품질이 우수함을 확인할 수 있었다. As shown in Table 3 above, it was confirmed that the enriched products of Examples 1 to 15 of the present invention contain a mixture of goat and ganoderma lucidum and that the sensory quality is excellent even when the amount of rice wine used and the fermentation time are reduced by half, there was.
그러나, 본 발명 실시예와는 다르게, 산양삼 및 황칠나무 혼합액을 포함하지 않고 막걸리만 사용한 비교예 1은 막걸리 특유의 이취 또는 이미 저감 효과가 낮았으며 증편의 쫀득한 식감에 대한 선호도가 낮았고, 산양삼 및 황칠나무 혼합액을 포함하지 않았으나 막걸리 사용량이 본 발명 실시예에 비해 2배 더 증가된 비교예 2는 막걸리 특유의 이취 또는 이미 저감 효과가 매우 낮았다. However, unlike the examples of the present invention, Comparative Example 1 using only Makkolli without a mixture of goat and ganoderma lucidum showed a low odor or imidolating effect specific to makkolli and a low preference for a high-quality texture of the mint, In Comparative Example 2, in which the amount of rice wine was not increased but the amount of rice wine used was increased by two times as compared with the example of the present invention, the odor or imidation effect specific to the rice wine was very low.
또한, 산양삼 또는 황칠나무를 사용하지 않고 증편을 제조한 비교예 3 및 4, 산양삼 및 황칠나무를 모두 포함하여도 본 발명의 혼합 범위를 벗어나는 조건으로 증편을 제조한 비교예 6 및 7, 생막걸리 또는 발효 조건이 본 발명의 조건을 벗어나 증편을 제조한 비교예 8 내지 15는, 본 발명 실시예 1 내지 15에 비해 전반적인 선호도가 낮았다. In addition, Comparative Examples 3 and 4, which were produced in the absence of goat germ or yellowtail, and Comparative Examples 6 and 7, in which the ginseng was manufactured under conditions exceeding the mixing range of the present invention, Or Comparative Examples 8 to 15 in which the fermentation conditions exceeded the conditions of the present invention and produced the diaper were lower in overall preference than Examples 1 to 15 of the present invention.
또한, 본 발명의 증편은 막걸리 대신 산양삼 막걸리 및 황칠나무 막걸리를 사용한 비교예 17 내지 20의 증편에 비해 종합적인 기호도가 높아, 산양삼 및 황칠나무의 기능성은 유지하고 증편의 발효 및 제조시간을 단축시키면서도 관능적 품질이 향상된 것임을 확인할 수 있었다. Compared with the increment of Comparative Examples 17 to 20 in which soy sauce makgeolli and yellowtail sauce makgeolli were used instead of makgeolli, the inventive sauces had high overall preference, and retained the functionality of goat and ganoderma and shortened fermentation and production time And the sensory quality was improved.
Claims (5)
(2공정) 상기 1공정의 반죽물을 밀봉하여 발효하는 단계; 및
(3공정) 상기 2공정의 발효된 반죽을 20~50분 동안 증숙하는 단계;
를 포함하는 것을 특징으로 하는 산양삼 및 황칠나무를 함유하는 증편의 제조방법.(Step 1) 20 to 100 parts by weight of yellowtail, 55 to 6500 parts by weight of rice flour, 500 to 1500 parts by weight of raw rice wine, 800 to 1200 parts by weight of sugar and 800 to 3000 parts by weight of water are mixed Kneading;
(2 steps) Sealing and kneading the kneaded product of 1 step; And
(Step 3) The fermented dough of the two steps is mixed for 20 to 50 minutes;
Wherein the method comprises the steps of:
상기 1공정의 황칠나무는 100~150℃에서 1~10분 동안 볶은 황칠나무인 것을 특징으로 하는 산양삼 및 황칠나무를 함유하는 증편의 제조방법.The method according to claim 1,
The method according to any one of claims 1 to 3, wherein the whitish wood of the step 1 is roasted at 100 to 150 ° C for 1 to 10 minutes.
상기 2공정은 1공정의 반죽물을 30~35℃의 온도에서 1~3시간 동안 발효하는 것을 특징으로 하는 산양삼 및 황칠나무를 함유하는 증편의 제조방법.The method according to claim 1,
Wherein the two steps are performed by fermenting the kneaded product of one step at a temperature of 30 to 35 DEG C for 1 to 3 hours.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170121852A KR101985700B1 (en) | 2017-09-21 | 2017-09-21 | Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170121852A KR101985700B1 (en) | 2017-09-21 | 2017-09-21 | Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20190033274A KR20190033274A (en) | 2019-03-29 |
KR101985700B1 true KR101985700B1 (en) | 2019-06-04 |
Family
ID=65898927
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020170121852A KR101985700B1 (en) | 2017-09-21 | 2017-09-21 | Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101985700B1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102222703B1 (en) | 2020-07-29 | 2021-03-04 | 구례군 | Manufacturing method of jeungpyun using cornus officinalis |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20090050517A (en) | 2007-11-16 | 2009-05-20 | 이호성 | Rice cake manufacturing method comprising wild ginseng and rice cake containing wild ginseng prepared using the same |
KR101067375B1 (en) | 2009-11-11 | 2011-09-23 | 박용기 | Jeungpyeon manufacturing method |
KR101177906B1 (en) * | 2009-12-31 | 2012-08-28 | 진안군 | Jeungpyun containing herbal additives and its manufacturing method |
KR20110092010A (en) | 2010-02-08 | 2011-08-17 | 홍인수 | Manufacturing method of rice cake using wild ginseng culture root |
KR20140121028A (en) * | 2013-04-05 | 2014-10-15 | 배삼식 | Steamed rice-cake and manufacturing method thereby |
KR101810829B1 (en) | 2015-12-10 | 2017-12-20 | 김상수 | Foodadditive composition containing dendropanax morbifera |
-
2017
- 2017-09-21 KR KR1020170121852A patent/KR101985700B1/en active IP Right Grant
Non-Patent Citations (2)
Title |
---|
경남일보 인터넷 기사 ‘함양명물 예감 산삼빵·산삼떡 출시’(2015.04.16.)* |
네이버 카페 http://cafe.naver.com/antlee/4213(2017.05.09.)* |
Also Published As
Publication number | Publication date |
---|---|
KR20190033274A (en) | 2019-03-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR20080007959A (en) | How to make vitamin bread | |
KR101985700B1 (en) | Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom | |
KR101837937B1 (en) | Production method of soy source and soybean paste using extract of Dendropanax morbifera Lev | |
KR101935920B1 (en) | Baking method of lotus root-barely bread | |
KR101284644B1 (en) | Method for producing wood-cultivated ginseng soybean paste and soy sauce | |
KR101677018B1 (en) | Method for preparation of improved aroma and taste korean hot pepper paste | |
KR102669994B1 (en) | Pizza dough using buckwheat and Manufacturing method thereof | |
KR101614142B1 (en) | paste and manufacturing method thereof | |
KR101752571B1 (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
KR101984125B1 (en) | Method for preparing cookies containing buckwheat and coffee, and cookies prepared thereby | |
KR101320162B1 (en) | Preparation method of noodle composition comprising juice extraction of milk vetch | |
KR102290792B1 (en) | Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method | |
KR20170127671A (en) | A method of preparing functional fermented soybean powder comprising beet extract using ultra-high pressure | |
KR102145791B1 (en) | Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom | |
KR20210045535A (en) | High quality tofu production using chili pepper. | |
KR101755119B1 (en) | Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby | |
KR101721634B1 (en) | Method for preparing breads and breads prepared by the method | |
KR102258007B1 (en) | Manufacturing method for natural fermented bread | |
KR102610873B1 (en) | The manufacturing method of liquor by using a lotus | |
KR101756264B1 (en) | The cudrania tricuspidate bureau composition for a beverage and a method thereof | |
KR102649037B1 (en) | Method for manufacturing breads using taro and breads by the mehtod | |
KR102302098B1 (en) | A method of manufactureing jujube soybean paste with excellent antioxident activity and taste | |
KR102762045B1 (en) | The manufacturing method of functional powder red pepper paste | |
KR102250452B1 (en) | Jujube bread and manufacturing method of the same | |
KR101729979B1 (en) | Method for preparing cookies or breads using the Chunseolcha and cookies or breads prepared by the method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20170921 |
|
PA0201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20181218 Patent event code: PE09021S01D |
|
PG1501 | Laying open of application | ||
E701 | Decision to grant or registration of patent right | ||
PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20190516 |
|
GRNT | Written decision to grant | ||
PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20190529 Patent event code: PR07011E01D |
|
PR1002 | Payment of registration fee |
Payment date: 20190529 End annual number: 3 Start annual number: 1 |
|
PG1601 | Publication of registration | ||
PR1001 | Payment of annual fee |
Payment date: 20220302 Start annual number: 4 End annual number: 4 |
|
PR1001 | Payment of annual fee |
Payment date: 20230302 Start annual number: 5 End annual number: 5 |
|
PR1001 | Payment of annual fee |
Payment date: 20240308 Start annual number: 6 End annual number: 6 |