KR102276324B1 - Mungbean pancake premix composition - Google Patents

Abstract

The present invention relates to a mung bean jeon premix composition, and it is possible to prepare mung bean jeon having excellent crisp texture due to the rice flour contained in the mung bean jeon premix. In addition, the present invention can provide mung bean jeon which is not stiff even after cooling due to excellent water retention.

Description

Mungbean pancake premix composition {Mungbean pancake premix composition}

The present invention relates to a premix composition for mung bean jeon, and to a premix composition for easy cooking of mung bean jeon.

Premix, if interpreted as its name, is ‘premixed’, and refers to a composition that can be easily prepared without adding any other ingredients. The premix market has grown according to the consumption habits of modern people who seek convenience. Consumers can easily access various premix compositions such as cookies, bread, curry, and soup at large supermarkets.

Premix mainly contains wheat flour, and gluten-free products that do not contain wheat are being developed due to certain consumers who are allergic to a component called gluten, an insoluble protein present therein. In addition, consumers' interest in gluten-free foods is increasing because excessive consumption of wheat flour adversely affects health and causes obesity. Accordingly, it is necessary to develop various products using rice flour to replace wheat flour and promote rice consumption, which has recently been declining.

On the other hand, Nokdu-jeon, also called Bindaetteok, is one of Korea's traditional foods. It is a kind of panchim-gae that is made by soaking mung beans, grinding them on a millstone, adding various ingredients, and frying them in oil. It is a representative food served on holidays or feasts. Mung bean jeon premix is easily available in the market, but commercial mung bean jeon premix does not remove the bitter taste of mung bean, and thus has an undesirable sensory problem.

Republic of Korea Patent Publication No. 10-2015-0078949 (published on Aug. 8, 2015) relates to a premix composition for mung bean pancake powder and a method for manufacturing the same, and the first step of pre-processing mung bean, glutinous rice, potato powder, and tofu and starch as a raw material Disclosed is a method for preparing a mung bean pancake powder premix composition comprising a second step of mixing mung beans, rice and potatoes, and spices and seasonings as sub-materials. Korean Patent Laid-Open No. 10-2015-0031620 (published on March 25, 2015) relates to a method for producing Bindaetteok premix powder, which is prepared by immersing roasted mung beans, dehydrating them, pulverizing them, and drying them. Disclosed is a method for preparing a premixed Bindaetteok powder prepared by adding at least one selected from dried vegetables, garlic powder, whole egg powder, corn flour, salt, white sugar, baking powder, pepper, salt and gardenia yellow.

An object of the present invention is to provide a premix of mung bean jeon having excellent crispy texture using rice flour.

In addition, the present invention is to provide a premix of mung bean with improved sensory by removing the bitter taste of mung bean.

In addition, the present invention is to solve the problem that the texture becomes stiff after the mung bean paste is cooled.

The present invention provides a mung bean premix composition comprising mung bean powder, rice flour and grape juice powder.

In the present invention, it is preferable to use the mung bean powder prepared by washing and immersing the mung beans, steaming, drying with hot air, and pulverizing the mung beans.

In the present invention, the mung bean powder may preferably be milled mung bean or unpolished mung bean.

In the present invention, the grape juice meal powder is preferably prepared by hot air drying and pulverization of the juice meal recovered after squeezing grapes.

In the present invention, the mung bean premix composition is preferably mixed in a ratio of 50 to 70 parts by weight of rice flour and 1 to 9 parts by weight of grape juice powder based on 100 parts by weight of mung bean powder.

In the present invention, the mung bean pancake premix composition may include at least one material selected from the group consisting of shiitake mushroom powder, refined salt, garlic powder and onion powder, and more preferably, 100 parts by weight of mung bean powder. For, it is preferable to include 0-4 parts by weight of shiitake mushroom powder, 0-4 parts by weight of refined salt, 0-4 parts by weight of garlic powder, and 0-4 parts by weight of onion powder.

Meanwhile, the present invention provides a premix dough for mung bean premix, wherein 90 to 150 parts by weight of water is mixed with respect to 90 parts by weight of the mung bean premix composition of the present invention. In this case, the dough is preferably aged for 10 to 15 minutes after mixing with water.

The mung bean jeon premix of the present invention is prepared by replacing wheat flour with rice flour, and it is possible to prepare mung bean jeon having excellent crispy texture due to the rice flour.

In addition, the mung bean jeon of the present invention is sensibly excellent because the bitter taste peculiar to mung bean is removed through the pretreatment process of mung bean.

In addition, the mung bean jeon of the present invention has an advantage in that it is not stiff even after cooling due to excellent water retention.

1 is a view showing a process of pre-treatment of mung beans.
2 is a view showing a process for manufacturing grape juice powder.

The present invention provides a mung bean premix composition comprising mung bean powder, rice flour and grape juice powder. In this case, it is preferably mixed in a ratio of 50 to 70 parts by weight of rice flour and 1 to 9 parts by weight of grape juice powder based on 100 parts by weight of mung bean powder.

The mung bean jeon prepared from the mung bean jeon premix composition of the present invention is provided with excellent crispy texture by the rice flour contained in the premix. However, after the mung bean pancake cools down, there is a problem that a stiff texture appears due to lack of moisture. In the present invention, this problem was solved by adding grape juice meal powder to improve the water retention and retention power of the mung bean pancake. For the grape juice meal powder of the present invention, it is preferable to use a product prepared by hot air drying and pulverization of the juice meal recovered after squeezing grapes.

On the other hand, conventional mung bean jeon has a sensory undesirable feature due to the bitter taste of mung bean itself. In the present invention, a pre-treatment process was added to mung bean to remove the bitter taste of mung bean itself, and through this, a premix of mung bean jeon from which the bitter taste is removed. could make The pretreatment process may be performed by washing and immersing mung beans, steaming, drying with hot air, and pulverizing. In this case, the mung beans may be polished mung beans or unpolished mung beans. The polished mung beans can give a softer texture, and the unpolished mung beans can save costs for the milling process, so it is economical and , has nutritional advantages.

In addition, in the present invention, it is preferable to include at least one of shiitake mushroom powder, refined salt, garlic powder and onion powder in order to improve the sensory function of mung bean jeon. More preferably, based on 100 parts by weight of mung bean powder, 0-4 parts by weight of shiitake mushroom powder, 0-4 parts by weight of refined salt, 0-4 parts by weight of garlic powder, and 0-4 parts by weight of onion powder are included. .

Meanwhile, the present invention provides a premix dough for mung bean premix, wherein 90 to 150 parts by weight of water is mixed with respect to 90 parts by weight of the mung bean premix composition of the present invention. When water was added in such a mixing ratio, the texture was excellent compared to the case where water was not added. In addition, it is preferable to ripen the dough for 10 to 15 minutes because it is possible to prepare mung bean pancakes having a sensory-excellent texture.

On the other hand, the mung bean jeon premix dough of the present invention can be cooked by a method widely known in the art, and for example, it can be cooked by putting oil in a frying pan, pouring the dough, and frying it. In addition, the mung bean jeon premix dough of the present invention may be cooked by adding ingredients that are well known at the level of those skilled in the art. As an example, the dough can be prepared by adding kimchi, onions, green onions, and bracken to the mung bean pancake premix dough of the present invention.

Hereinafter, the contents of the present invention will be described in more detail through the following Examples and Experimental Examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.

[Experimental Example 1: Comparison of Mung Bean Jeon Using Commercial Mung Bean Powder]

In this experimental example, one of mung bean powders readily available in the market was arbitrarily selected, and mung bean pancakes were prepared using the mung bean powder to compare the texture. The mung bean jeon premix was prepared by adding raw materials to commercially available mung bean powder and mixing it in the mixing ratio as shown in Table 1 below. Garlic powder has a moisture content of about 4.85% (w/w), and onion powder has a moisture content of about 5.38% (w/w). Whole egg powder, wheat flour, and baking powder were purchased from the market and used.

Raw material Comparative Example 1 (parts by weight) Comparative Example 2 (parts by weight) Comparative Example 3 (parts by weight) commercial mung bean powder 100 100 100 rice flour 60 60 40 refined salt 5 2 2 garlic powder 2 2 One onion powder 2 2 - whole egg powder 10 - 10 gravity - - 20 baking powder - - One Sum 179 166 174

Mung bean jeon was prepared by kneading the mung bean jeon premix of Comparative Examples 1 to 3 prepared according to Table 1 with 120 parts by weight of water based on 90 parts by weight of each, and then cooking. As a result of the experiment, the mung bean jeon of Comparative Example 1 had a bitter taste, which made the sensory undesirable, and the mung bean jeon of Comparative Example 3 had a soft texture, but had a bread-like texture, not the pancake (pan). In addition, it was determined that pre-treatment to remove the bitter taste of the mung bean powder was necessary because all of the mung bean pancakes of Comparative Examples 1 to 3 had the characteristic bitter taste of mung bean.

[Example 1: Mung bean premix prepared by pre-treatment of mung bean]

The polished mung beans (carried mung beans) were washed, immersed for 1 hour, steam-treated at 100 ° C. for 15 minutes, dried in hot air at 60 ° C. for 3 hours, and pulverized to prepare peeled mung bean powder (see FIG. 1). As shown in Table 2 below, raw mung bean premix was prepared by adding raw materials to the peeled mung bean powder.

Raw material Example 1 (parts by weight) Example 2 (parts by weight) Peeled Green Bean Powder 100 100 rice flour 60 40 refined salt 2 2 garlic powder 2 One onion powder 2 - whole egg powder - 10 gravity - 20 baking powder - One Sum 166 174

Mung bean jeon was prepared by kneading the mung bean jeon premix of Examples 1 and 2 prepared according to Table 2 with 150 parts by weight of water based on 90 parts by weight of each, and then cooking. The mung bean pancakes of Examples 1 and 2 prepared by steaming and drying polished mung beans (carried mung beans) had improved flavor of mung beans and had a bitter taste compared to the mung bean pancakes of Comparative Examples 1 to 3 prepared in Experimental Example 1. reduction could be observed.

[Example 3: Preparation of Mung Bean Jeon Premix with Enhanced Flavor]

In this example, shiitake mushroom powder was added to the premix to further enhance the sensory of mung bean jeon. Shiitake mushroom powder was used to have a moisture content of about 7.75% (w/w).

On the other hand, the sensory, such as flavor, texture, taste, etc. of the mung bean jeon of Example 1 was superior to that of the mung bean jeon of Example 2, and Example 3 was prepared by adding shiitake mushroom powder to Example 1.

Raw material Example 1 (parts by weight) Example 3 (parts by weight) Peeled Green Bean Powder 100 100 rice flour 60 60 refined salt 2 2 garlic powder 2 2 onion powder 2 2 Shiitake Mushroom Powder - 2 Sum 166 168

The raw materials were mixed according to the mixing ratio of Table 3 to prepare a mung bean pancake premix, and after kneading with 150 parts by weight of water based on 90 parts by weight of the mung bean pancake premix, a mung bean pancake was prepared. It was confirmed that the mung bean jeon of Example 3 to which the shiitake mushroom powder was added had improved flavor compared to the mung bean jeon of Example 1.

[Example 4: Preparation of mung bean pancake dough by varying the amount of water and aging time]

In this example, it was attempted to confirm the appropriate amount of water and aging time for the premix of mung bean jeon.

On the other hand, in order to minimize the processing process and increase the nutritional content, whole mung bean powder was used as a raw material to prepare a premix of mung bean paste. The whole mung bean powder was prepared in the same manner as the mung bean powder of Example 1, and the whole mung bean was washed and immersed for 1 hour, steamed at 100 ° C for 15 minutes, hot air dried at 60 ° C for 3 hours, and pulverized was prepared (see FIG. 1). By adding raw materials to the whole mung bean powder, a premix of mung bean premix of Example 4 was prepared according to the mixing ratio of Table 4 below.

Raw material Example 4 (parts by weight) whole mung bean powder 100 rice flour 60 refined salt 2 garlic powder 2 onion powder 2 Shiitake Mushroom Powder 2 Sum 168

Mung bean pancake dough was prepared by varying the amount of water in the mung bean pancake premix composition of Example 4 prepared according to Table 4 above. The amount of water is shown in Table 5 below.

Raw material Example 4-1 (parts by weight) Example 4-2 (parts by weight) Example 4-3 (parts by weight) Example 4 90 90 90 water 90 120 150 Sum 180 210 240

On the other hand, it was tried to compare the sensory according to the aging time of the mung bean jeon premix dough according to Table 5.

The mung bean pancake dough corresponding to Examples 4-1 to 4-3 was aged at room temperature for 5 minutes, 10 minutes, and 15 minutes, respectively, and then 30 g of cooking oil was put in a frying pan, the dough was poured, and then mung bean pancakes were prepared, respectively. . The sensory evaluation results according to the amount of water and aging time are shown in Table 6 below. According to the degree of sensory excellence, a 3-point scale method (1 point: bad, 2 points: average, 3 points: good) was used.

ripening time Example 4-1 Example 4-2 Example 4-3 5 minutes One One One 10 minutes One One 3 15 minutes One 2 3

As shown in Table 6, it was found that the sensory properties of the mung bean jeon prepared by aging for 10 minutes and 15 minutes in Example 4-3 were excellent. In addition, although not described in Table 6, it was confirmed that the crispy texture was imparted by the rice flour added to the premix of the present invention.

[Example 5: Preparation of mung bean pancake premix with grape juice powder added]

In the case of the mung bean pancake prepared in Example 4, the crispy texture was excellent, but a relatively large amount of moisture was required, and the mung bean pancake had a stiff texture after cooling, resulting in undesirable sensuality. Therefore, in this embodiment, grape juice powder was added to the premix of mung bean to solve the above problems.

The grape juice powder was prepared by squeezing grapes and then pulverizing the recovered juice meal at 60° C. for 12 hours in hot air (see FIG. 2). The moisture content of the grape juice meal powder was about 5.49%, and the mixing ratio of the mung bean jeon premix composition and grape juice meal powder is shown in Table 7 below.

Raw material Example 5 (parts by weight) Example 6 (parts by weight) whole mung bean powder 100 100 rice flour 60 60 refined salt 2 2 garlic powder 2 2 onion powder 2 2 Shiitake Mushroom Powder 2 2 grape juice powder 5 9 Sum 173 177

Based on 90 parts by weight of each of the mung bean pancake premixes of Examples 5 and 6 prepared according to Table 7, 150 parts by weight of water was kneaded, and after 15 minutes of aging, Mung bean pancake was prepared in the same manner as in Example 4. In the case of mung bean jeon dough with grape juice powder added, it had excellent water retention properties to protect and maintain moisture, so the dough did not flow down and had elasticity. It was confirmed that the moisture was maintained for a certain period of time even after roasting with mung bean jeon.

On the other hand, the mung bean jeon of Example 6 contained a large amount of grape juice powder and had a strong grape flavor and sweetness, whereas Example 5 was sensually excellent because the grape flavor and sweetness were harmonized as a whole.

[Example 7: Preparation of mung bean jeon with or without the addition of grape juice powder]

In this example, mung bean jeon was prepared by adding kimchi, onion, green onion and bracken to the mung bean jeon premix with or without the addition of grape juice powder, and the sensory was compared.

For each 90 parts by weight of the mung bean jeon premix prepared in Example 4 (without grape juice meal powder) and the mung bean jeon premix prepared in Example 5 (containing grape juice meal powder), 150 parts by weight of water and 15 minutes Mung bean pancakes were prepared in the same manner as in Example 4 through the aging of the mung bean pancakes, and kimchi, onions, green onions and bracken were cut into bite-size pieces and added to the dough. The mixing ratio of each raw material is shown in Table 8 below.

Raw material Example 7 (parts by weight) Example 8 (parts by weight) Mung bean Jeon premix of Example 4
(No grape juice powder) 90 - Mung bean pancake premix of Example 5
(Contains grape juice powder) - 90 water 150 150 Kimchi 30 30 onion 30 30 Green Onion 10 10 Bracken 30 30 Sum 340 340

Mung bean pancakes were prepared by frying the aged mung bean pancake dough according to the mixing ratio of Table 8 in a frying pan greased with 30 g of cooking oil.

On the other hand, it was attempted to confirm the sensory function of the mung bean jeon prepared above through the following evaluation method.

(1) Primary sensory evaluation

For the first sensory evaluation, 25 adults were randomly selected to explain the purpose and purpose of the experiment, and after explaining the sensory items well enough to recognize them, each item was evaluated. An independent sample t-test was performed using IBM SPSS static 25 program (confidence level 95%, p<0.05), and the sensory evaluation results are shown in Table 9 below.

symbol chart entry Example 7 Example 8 t-test significance color 3.76±1.01 4.72±1.17 0.003 ^* overall scent 4.32±0.99 4.64±0.76 0.239 mung bean flavor 4.68±1.11 4.76±0.83 0.774 soft texture 4.16±1.21 5.28±1.28 0.003 ^* crispy 4.84±1.07 4.96±1.46 0.741 bitter 4.40±1.04 4.36±0.95 0.888 overall sign 4.00±0.96 5.00±1.12 0.001 ^*

As shown in Table 9, the mung bean jeon of Example 8 prepared with the mung bean jeon premix containing grape juice meal showed a higher overall sensory score than the mung bean jeon of Example 7 without the grape juice meal powder. It was judged that this was because the color became darker due to the addition of grape juice, and the moisture retention was increased, so that the texture of the mung bean jeon after gelatinization was improved.

On the other hand, it was found that the texture of the mung bean prepared above was reduced even after cooling, and thus the sensory was excellent.

(2) Secondary sensory evaluation

For the secondary sensory evaluation, 285 people who had experience in eating mung bean jeon were arbitrarily selected, and sensory evaluation was performed on the mung bean jeon of Example 8, and items showing differences from the existing mung bean jeon were investigated. The sensory evaluation items were made for raw materials, convenience, and taste, and the results are shown in Table 10 below.

question Raw material simplicity flavor I do not know sum Number of respondents (persons) 54 78 141 12 285 ratio(%) 18.9 24.7 49.5 4.2 100.0

As shown in Table 10, the response that the taste was better than the mung bean jeon consumed was 49.5%, indicating a high response rate, and the response that the convenience was alleviated and the response that the preference of the raw material increased in that order were high.

Claims (9)

Contains mung bean powder, rice flour, grape juice powder and shiitake mushroom powder,
The mung bean powder is
It is prepared by washing and immersing mung beans, steaming, drying with hot air, and pulverizing,
The grape juice powder powder,
A premix composition for mung bean premix, characterized in that it is prepared by hot air drying and pulverizing the juiced gourd recovered after squeezing grapes.
delete According to claim 1,
The mung bean powder is
A premix composition for mung bean, characterized in that it is polished mung bean or unpolished mung bean.
delete According to claim 1,
The mung bean jeon premix composition,
Based on 100 parts by weight of mung bean powder, 50 to 70 parts by weight of rice flour, 1 to 9 parts by weight of grape juice powder, and 0 to 4 parts by weight of shiitake mushroom powder A premix composition for mung bean, characterized in that it is mixed in a ratio.
According to claim 1,
The mung bean jeon premix composition,
Mung bean pancake premix composition, characterized in that it further comprises one or more substances selected from the group consisting of refined salt, garlic powder and onion powder.
7. The method of claim 6,
The mung bean jeon premix composition,
Based on 100 parts by weight of mung bean powder, 0-4 parts by weight of refined salt, 0-4 parts by weight of garlic powder, and 0-4 parts by weight of onion powder are included in the premix composition of mung bean.
The premix dough for mung bean premix, characterized in that 90 to 150 parts by weight of water is mixed with respect to 90 parts by weight of the premix composition of claim 1 .
9. The method of claim 8,
The dough is
Mung bean pancake premix dough, characterized in that after mixing with water, it is aged for 10 to 15 minutes.

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