KR20180134537A - Manufacturing methods of persimmon paste and manufacturing methods of bread, fermented rice wine and rice cake using the same - Google Patents

Abstract

The present invention relates to a persimmon paste production method and a method to produce bread, rice wine, and rice cake using the same and, more specifically, to a persimmon paste production method and a method to produce bread, rice wine, and rice cake using the persimmon paste, wherein the persimmon paste production method includes: a step of removing astringency; a step of peeling the astringency-removed persimmon and cutting the persimmon; a step of coating the cut persimmon with ethanol of 30-50% (v/v) and drying the same to have moisture content of 15-25% (w/w); a step of inoculating the dried persimmon with lactobacillus and fermenting the same in a sealed container for more than two days; a step of aging the fermented persimmon at 1-5°C for more than two days; and a step of wet grinding the aged persimmon. It is possible to produce a persimmon paste capable of being used in various kinds of food such as bread, rice wine, and rice cake as a basic ingredient and exhibiting excellent functionality by being harmonized with the food. Anyone can enjoy food produced by using the persimmon paste without burden owing to excellent functionality, allowing more people to easily take in beneficial ingredients contained in persimmon.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of producing persimmon paste and a method of producing bread, rice wine, and rice cake using the same,

The present invention relates to a method for producing a sensory paste and a method for producing bread, makgeolli and rice cake using the same, and more particularly, Peeling and cutting the extrapolated senses; Applying 30 to 50% (v / v) ethanol to the cut sensation and drying to a moisture content of 15 to 25% (w / w); Inoculating the dried persimmon with the lactic acid bacteria and fermenting in a closed container for 2 days or more; Aging the fermented sensation at 1 to 5 캜 for 2 days or longer; And wet pulverizing the aged persimmon, and a method for producing bread, makgeolli and rice cake using the sensory paste.

It is cultivated mainly in China and Japan including Korea, and it is well known as a fruit itself because it is excellent in sweetness. It is dried and made into dried persimmon, and it is made into persimmon vinegar and fertilizer.

It contains tannin, which makes it a bit tasty. It can cause constipation if it is eaten too much by this ingredient, but it may stop the diarrhea and the stomach if you take an appropriate amount. Vitamin A, B, C, calcium and magnesium are very beneficial to the human body, such as rich in fruits, has a hemostatic effect, cough, chronic bronchitis, hypertension, is also known to be effective in heart disease.

Korean Patent No. 10-1342452, No. 10-1419036, No. 10-1049255 and the like have been developed, but the utilization rate is still very low compared to other fruits.

Accordingly, the present inventor developed a variety of foods using the senses, and in particular, developed a processing method for producing foods having excellent flavor.

Korean Patent No. 10-1342452 Korean Patent No. 10-1419036 Korean Patent No. 10-1049255

The main object of the present invention is to provide a method for producing a food having excellent flavor using a sensory.

It is another object of the present invention to provide a method of processing a sensation in a form that can be easily utilized in the food.

According to one aspect of the invention, the present invention provides a method comprising: Peeling and cutting the extrapolated senses; Applying 30 to 50% (v / v) ethanol to the cut sensation and drying to a moisture content of 15 to 25% (w / w); Inoculating the dried persimmon with the lactic acid bacteria and fermenting in a closed container for 2 days or more; Aging the fermented sensation at 1 to 5 캜 for 2 days or longer; And wet pulverizing the aged persimmon.

In the sensory paste manufacturing method of the present invention, it is preferable that the sensation is a sense of tightness.

In the method of manufacturing a sensory paste of the present invention, it is preferable that the de-scissoring is carried out by applying 40 to 60% (v / v) ethanol to the senses and aging the senses in a sealed container for 2 days or more.

In the method of manufacturing a sensory paste of the present invention, it is preferable that the drying is performed by a method of periodically ventilating in a closed space at 35 to 40 캜.

In the method for producing a sensory paste of the present invention, the lactic acid bacterium is preferably Lactobacillus plantarum .

In the method for producing a sensory paste according to the present invention, it is preferable that the inoculation is carried out by applying a culture obtained by culturing the lactic acid bacterium to the dried persimmon in a culture medium containing 2 to 10% (v / v) persimmon vinegar Do.

According to another aspect of the present invention, there is provided a sensory paste produced by the above-described method.

According to still another aspect of the present invention, there is provided a bread making method characterized in that bread is made by adding to the above-mentioned paste, and the bakery is put into a grain dough and molded and steamed.

According to still another aspect of the present invention, there is provided a method of manufacturing a makgeolli characterized in that the sensory paste is mixed with highland rice and purified water, followed by fermentation by inoculation with mushroom.

According to still another aspect of the present invention, there is provided a method of manufacturing a rice cake, characterized in that the sensory paste is mixed with a grain powder, kneaded, molded and steamed.

According to the present invention, it is possible to use as a base material for various foods such as bread, makgeolli, and rice cakes, and to produce a sensory paste which can be harmonized with these foods and exhibit excellent functionality. In addition, the food prepared using this gum paste is excellent in sensory properties, so that it can be enjoyed freely by anyone, and it is expected that more people will be able to easily ingest the beneficial ingredients contained in the gum.

FIG. 1 is a block diagram illustrating a process for manufacturing a sensate paste according to an embodiment of the present invention.
FIG. 2 is a photograph of a baking state in which bread is put in a dough during the process of manufacturing bread using a sensory paste according to an embodiment of the present invention, and then molded into a steamer.
3 and 4 are photographs of bread prepared according to an embodiment of the present invention.

The method of manufacturing a sensory paste of the present invention comprises the steps of: Peeling and cutting the extrapolated senses; Applying 30 to 50% (v / v) ethanol to the cut sensation and drying to a moisture content of 15 to 25% (w / w); Inoculating the dried persimmon with the lactic acid bacteria and fermenting in a closed container for 2 days or more; Aging the fermented sensation at 1 to 5 캜 for 2 days or longer; And wet-milling the aged sensation.

In the present invention, various types of senses can be used, but among them, it is preferable to use a sense of superimposition. Among various kinds of persimmon, the texture is closer to the jelly when the drying process is performed compared to the other senses, so that a food having a flavor superior to that of the present invention can be produced.

It is desirable that each senses be harvested at the harvesting time. For example, it is preferable to use the harvested harvest between November 5 and November 25 in the case of Daebong, and harvest in the early November in the case of Daegu and Gojong.

It is preferred that not only the peel of the persimmon but also the faucet and seeds are included in the final paste, so it is preferable to remove them before the wet grinding at the latest.

As a method for desensitizing the senses, there are known a method of putting in hot water, an alcohol method, a carbonic acid gas method, etc. These methods can be applied to the present invention. However, in view of the processing cost, Method is preferably used. In particular, it is preferable to use a method in which 40 to 60% (v / v) ethanol is applied to the senses and aged in a sealed container for 2 days or more.

It is desirable to cut the extruded persimmon so as to have 7 to 9 pieces per perspiration when peeling off the persimmon, thereby improving the efficiency of the subsequent drying and fermentation.

After cutting, it is subjected to a drying step. When this step is performed, moisture of the senses is removed, and the sense of elasticity and sugariness of the tissue are increased. However, it may be necessary to prevent this problem by applying 30 to 50% (v / v) ethanol before drying, since it may cause a quality loss due to a change in sensation when it is simply dried. In addition, by using a method of periodically ventilating with drying in a closed space of 35 to 40 캜, it is possible to further reduce the churning change and enable more efficient drying. The drying degree is preferably from 15 to 25% (w / w) in terms of the moisture content, for the appropriate elasticity and sugar content.

After the drying step, the lactic acid bacteria are subjected to a fermentation step. The lactic acid bacteria may be a lactobacillus strain isolated from kimchi or soybean paste or used for foods such as yogurt. Among them, Lactobacillus plantarum It is preferable for the flavor of the fermented product and fermentation efficiency.

The inoculation of the lactic acid bacteria can be carried out by culturing the lactic acid bacteria in a liquid medium such as MRS and then applying the culture liquid to a dried sensation. Alternatively, the lactic acid bacteria powder sold in the market may be directly added or the solid cultured material may be added And the like may be used. However, in order to enhance the activity of the lactic acid bacteria during the fermentation process to achieve more smooth fermentation, the lactic acid bacteria are cultured in a medium containing 2 to 10% (v / v) persimmon vinegar, and the resulting culture is applied to the dried persimmon It is preferable to use a method of At this time, the incubation temperature is preferably 25 to 30 ° C. Thus fermented product for more than two days after inoculation of the lactic acid bacteria can yield a reduced fermented product which has undergone proper fermentation. The fermentation temperature at the time of fermentation is preferably 25 to 30 ° C, more preferably 2 to 3 days.

After the fermentation, aging at 1 to 5 캜 for 2 days or more and a wet grinding step can provide a sensory paste having excellent flavor. At this time, the aging temperature is more preferably 1 to 3 DEG C, and the aging period is preferably 2 to 3 days.

When a sensory paste of the present invention is used as an additive or as a main ingredient when preparing food, a food having excellent flavor can be produced. For example, when making bread or rice cake, it can be used as an additive or as a dough for dough, and can be used as an additive for fermentation raw materials when making makgeolli. In addition, pudding, It can also be used as an additive.

Particularly, when it is used for bread, it is preferable to make baking powder to be added to the sensory paste of the present invention, and to put the baking sheet into a grain dough and to shape and squeeze it. In the case of making bread, the sensory paste of the present invention is mixed with grain powder It is preferable to apply a method of kneading and molding and steaming. In the case of making rice wine, it is preferable to apply a method of mixing the sensory paste of the present invention with highland rice and purified water, and inoculating and fermenting the mushroom.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1 Preparation of Sensory Paste

In this embodiment, a sense of tightness was used.

First, the seaweed was screened, the surface was cleaned and then placed in an airtight container. Approximately 50 ml of 50% (v / v) ethanol solution per 1 kg of the seaweed was applied, and the container was sealed and aged for 2 days and then extrapolated.

After the desalting, the skin was peeled and cut into 7 ~ 9 pieces. Approximately 25 ml of 40% (v / v) ethanol solution per 1 kg of the weight of the starch was applied to the drying chamber and dried at 37 ~ 40 ° C for 24 hours and for 5 hours The process of ventilation was repeated 2 or 3 times.

Lactobacillus plantarum was inoculated on a medium containing persimmon vinegar at 5% (v / v) and incubated at 26-27 ° C for about 120 hours to prepare a lactic acid bacterium culture solution. MRS medium was used as a medium, and the persimmon juice was matured at room temperature for about one year in a jar, and then the resulting clear solution was recovered and used for the second aging for about one year.

After the drying process, if the drying time is about 18 ~ 22% (w / w) in moisture content, the dried seaweed is put in a closed container, about 50 ml of the culture solution of the above-mentioned lactic acid bacteria is applied per 1 kg of the seaweed, And fermented at 27 DEG C for 2 days.

After the fermentation was completed, the mixture was aged at 1 ~ 3 ° C for 2 days, and then the final aged paste was wet pulverized to prepare a paste.

Example 2. Preparation of bread

2-1. Dough Preparation and Fermentation

49% by weight of rice, 48% by weight of flour, 0.4% by weight of salt, 0.3% by weight of baking powder, 1.1% by weight of raw yeast and 1.2% by weight of margarine and an appropriate amount of purified water were put into a kneading mixer based on the total weight of materials excluding water And kneaded for about 30 minutes to prepare a dough.

Thereafter, the dough was put into a fermenter and fermented at a temperature of 38 to 40 ° C and a humidity of 92 to 96% for 25 to 30 minutes to allow the batter to expand to 180 to 220% of its volume before fermentation.

In addition, 1 wt% of wheat flour was replaced with 1 wt% of Paekyuncho powder for the color of bread.

2-2. Manufacture of bread

A white sugar was added to the gum paste of Example 1 in an amount of 2 to 3% by weight and mixed to prepare a beef.

2-3. Bread making

Approximately 30 g of the 2-2 bread crumb was filled into about 50 g of the kneaded 2-1, and the bread was steamed at about 190 DEG C in a steamer to prepare a steamed bread.

Comparative Example 1. Preparation of bread

Using the same method as in Example 2 but using a gum paste prepared by omitting the fermentation process instead of the gum paste of Example 1, bread was prepared.

Comparative Example 2: Preparation of bread

Using the same method as in Example 2, bread was prepared using bean jam instead of baking paste.

At this time, the bean jam was prepared by boiling the red beans, removing the water, adding 25 wt% of white sugar to 75 wt% of boiled red beans and mixing them.

Experimental Example 1. Sensory Evaluation of Bread

The breads prepared in Example 2 and Comparative Examples 1 and 2 were subjected to sensory evaluation. The evaluation items are texture, flavor, and taste, and the average of these is expressed as a general preference.

The study was conducted on 20 adult males and 5 females (5, very good; 4, slightly better; 3, moderate; 2, slightly worse; 1, not very good).

The results are shown in Tables 1 to 4.

Texture Example 2 Comparative Example 1 Comparative Example 2 One 4 5 5 2 5 4 5 3 4 4 3 4 5 4 5 5 5 4 4 6 4 4 3 7 5 4 4 8 3 4 4 9 5 3 4 10 4 4 5 11 5 4 3 12 5 3 3 13 4 3 4 14 5 4 5 15 5 5 4 16 4 3 4 17 4 5 4 18 5 4 4 19 5 4 4 20 5 5 5 Sum 91 80 82 Average 4.55 4.0 4.1

Flavor Example 2 Comparative Example 1 Comparative Example 2 One 5 4 4 2 4 5 3 3 5 4 4 4 4 3 5 5 4 4 4 6 5 4 4 7 5 5 3 8 4 4 4 9 5 4 4 10 3 4 4 11 5 5 5 12 4 5 4 13 4 3 4 14 5 4 4 15 3 4 3 16 5 4 4 17 4 4 5 18 4 4 5 19 3 4 3 20 4 5 5 Sum 85 83 81 Average 4.25 4.15 4.05

flavor Example 2 Comparative Example 1 Comparative Example 2 One 4 4 5 2 5 4 5 3 4 5 4 4 5 4 5 5 4 3 4 6 4 4 4 7 4 5 4 8 5 4 3 9 4 5 3 10 5 4 5 11 4 3 5 12 5 4 4 13 4 5 5 14 3 4 3 15 4 4 4 16 4 3 4 17 5 4 4 18 4 4 4 19 4 5 3 20 5 4 5 Sum 86 82 83 Average 4.3 4.1 4.15

Comprehensive preference Example 2 Comparative Example 1 Comparative Example 2 One 4.4 4.4 4.4 2 4.4 4.3 4.4 3 4.0 4.1 4.1 4 4.4 4.3 4.4 5 4.1 3.9 3.9 6 4.0 4.0 4.0 7 4.3 4.3 4.3 8 4.0 4.1 4.0 9 4.1 4.1 4.1 10 4.1 4.1 4.3 11 4.4 4.1 4.3 12 4.1 4.0 4.1 13 3.7 3.9 4.1 14 4.3 4.1 4.0 15 4.0 3.9 3.7 16 4.0 3.9 4.0 17 4.4 4.4 4.3 18 4.3 4.1 4.1 19 3.9 3.9 3.7 20 4.9 4.7 4.7 Sum 84.0 82.7 83.1 Average 4.20 4.14 4.16

As a result of the sensory evaluation, bread of Example 2 was evaluated to be superior in all respects to Comparative Examples 1 and 2.

Example 3. Manufacture of makgeolli

51% by weight of rice brown rice and 37% by weight of wheat flour were mixed to make a rice cake, 2% by weight of Mycobacterium tuberculosis and 10% by weight of the sensory paste of Example 1 were added and mixed well. Then, 5 kg of the mixed material was added to 45 liters of purified water, And fermented at 23 to 24 ° C for 13 to 15 days to prepare an electric pole.

The finished electric pole was finely filtered to prepare rice wine having about 6 to 8% (v / v) alcohol by mixing 70% by weight of purified water with 30% by weight of the total weight of the above-mentioned sieve.

Example 4. Preparation of rice cake

40% by weight of rice flour, 55% by weight of the sensory paste of Example 1 and 5% by weight of the sugar were kneaded to make a 1 to 2 mm diameter cow ball. The rice flour was spread to a thickness of 0.5 to 0.7 mm, The rice flour was laminated to about 4 stages by covering the rice flour in a thickness of 0.5-0.7 mm, and steamed rice cake was prepared for about 20 minutes with steam at about 120 ° C.

Claims (10)

≪ / RTI >
Peeling and cutting the extrapolated senses;
Applying 30 to 50% (v / v) ethanol to the cut sensation and drying to a moisture content of 15 to 25% (w / w);
Inoculating the dried persimmon with the lactic acid bacteria and fermenting in a closed container for 2 days or more;
Aging the fermented sensation at 1 to 5 캜 for 2 days or longer; And
And wet pulverizing the aged sensation. The method according to claim 1,
Wherein the feeling is a tightening feeling. The method according to claim 1,
Wherein the desensitization is performed by applying 40 to 60% (v / v) ethanol to the senses and aging in a closed container for 2 days or more. The method according to claim 1,
Wherein the drying is performed by a method of ventilating periodically while drying in a closed space at 35 to 40 ° C. The method according to claim 1,
Wherein the lactic acid bacterium is Lactobacillus plantarum . The method according to claim 1,
Wherein said inoculation is carried out by applying a culture obtained by culturing said lactic acid bacterium to said dried persimmon in a medium containing 2 to 10% (v / v) persimmon vinegar. 9. A sensitive paste prepared by the method of any one of claims 1 to 6. A bread making method according to claim 7, wherein the baking paste is added to the browning paste, and the bakery is put into a grain dough, followed by molding and baking. A method for producing a makgeolgi characterized by mixing the sensory paste of claim 7 with highland rice and purified water, and then fermenting by inoculating the mushroom. The method of manufacturing rice cake according to claim 7, wherein the sensory paste is mixed with a grain powder, kneaded, molded and steamed.

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