KR20140084404A - The method for manufacturing platycodon grandiflorum confiture and red beans bread with it - Google Patents

Abstract

The present invention relates to a method for manufacturing platycodon grandiflorum confiture and red beans bread with the same. The method for manufacturing platycodon grandiflorum confiture according to one embodiment of the present invention includes a step (S1) of treating platycodon grandiflorum; a step (S2) of removing a bitten taste by mixing the platycodon grandiflorum with salt; a step (S3) of cleaning the platycodon grandiflorum and the salt; a step (S4) of mixing the platycodon grandiflorum with sugars; and a step (S5) of drying the platycodon grandiflorum.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing an orange bread,

More particularly, the present invention relates to a method for producing ananas by using a broth and a method for producing the same, and more particularly, The present invention also relates to a method for producing ananas using the bellflower.

In general, Platycodon grandiflorum is a root of perennial herbaceous plants belonging to Campanulaceae in Gil-gyeong, and is widely grown in Korea, Japan, and China, and is the second most abundant algae .

In addition, bellflower is a herb that can be cultivated easily in field, can be cultivated easily in landscape, and is a beauty crop of all eight beauty products. It is known that saponin is more abundant than ginseng.

The blooming variety is 60 genera and 1,500 species in the world, and there are 37 genera of 8 genera in Korea. Platycodon is composed of physiologically active substance, calcium and iron, and contains a lot of nutrients. It is cooked with raw sugar, prey, yolk, jelly and jelly because of high sugar content. The unique bitter taste and aroma due to the saponin ingredient is not only a food, It is well known as a food that can achieve the effect of two seaweed.

In addition, modern society is rapidly shifting attention to 'quality of life' due to the improvement of living standards and the development of medical technology rather than survival itself due to the well-being and LOHAS craze. In particular, The effect of health promotion has been found in special ingredients in the so-called tertiary food.

Recently, as the consumption of food and pharmacological health food has increased, the cultivation area has been expanding. However, research on the development of food is not enough, just like other medicinal crops.

On the other hand, the bellflower has a unique flavor and a bitter flavor, which can give the user irresponsiveness. A new formulation that improves the taste of the bellflower and a product that can be easily selected from a younger age group are being developed. Japanese Patent Application Laid-Open No. 10-2002-0095987 discloses a bellflower tablet and its manufacturing method.

In the above technique, the bellflower is washed, sorted, washed out with water two to three times after removing fine roots and foreign matter, and the washed bellflower is steamed at a temperature of 75 to 80 ° C for 25 minutes in a steam- A step of removing water from the matured bellflower, a first step of immersing the dorigin in which moisture is removed into the mulled pot, and removing the honey from the mulled container. After adding the bellflower solution and the oligosaccharide solution that had been firstly dipped into the above-mentioned steamed vessel, the solution was set to a temperature of 65 to 70 ° C, and a second step of dipping the sugar solution was carried out. Drying it in a wet state, raising the temperature to 40 DEG C and drying it for 1 hour, and finally raising the temperature to 55 to 60 DEG C and drying for 17 hours.

However, considering that the bellflower is a food, the use of a hot air dryer to dry at a high temperature in an enclosed space may cause the extinction of the nutrients and components contained in the bellflower, and the effect differs from that at the room temperature.

In addition, there is a problem that cracks may occur on the surface of the finished tablet after repeated drying at a high temperature.

Therefore, it is urgent to develop a manufacturing method of a corn steep liquor which does not reduce beneficial ingredients of the cornflower.

Especially, it is required to develop secondary processed food using Doraji japon which can be enjoyed by both men and women, away from the level of first simple processing products such as extract tea and powder using bellflower.

In order to solve the above problems, the present invention has been made to solve the above-mentioned problems, and it relates to a method for manufacturing an edible lobster using the edible lobsters, a method for manufacturing the edible lobsters, and a method for manufacturing an edible lobster using the edible lobsters So that it can be enjoyed by both sexes.

According to another aspect of the present invention, there is provided a method of manufacturing a corn steep liquor, comprising the steps of peeling a cornstarch and stripping a corn steep liquor to a predetermined length, Wow; A bitter taste removing step S2 for removing the bitter taste by mixing salt with the trimmed bellflower after the trimming step S1; A washing step (S3) of washing the salt in the bitter tincture after the bitter taste removing step (S2); And a drying step (S5) for drying at a room temperature after the saccharide mixing step (S4) and the saccharide mixing step (S4) for mixing the saccharide in the washed bellflower after the washing step (S3).

In addition, in the method for manufacturing an ananovorous bread using a bellflower, the preparation step (S10) of squeezing the strong powder into the sieve; After the preparation step (S10), dough step (S20) is performed in which the bellflower powder, water, eggs, milk, sugar, dry yeast and salt are added and kneaded and then butter is kneaded; A primary fermentation step (S30) of fermenting the dough kneaded in the kneading step (S20); Aging step (S40) of lapping and kneading the kneaded dough after the first fermentation step (S30); A bean jam preparing step (S50) of boiling the bean paste to crush the bean jam; A step (S60) of preparing a bean jam by mixing the bell jam made with the method (S1-S5) and the bean jam after the bean jam preparing step (S50); A bread making step (S60) in which the aged dough is flattened and the bean jam is put into the batter and the center is kneaded to form the bread; A secondary fermentation step (S70) of fermenting the fermentation agent at a valerate room temperature after the bread making step (S60); And a baking step (S80) of baking the bread after the second fermentation step (S70). The present invention also provides a method for manufacturing an adzuki bean using the same, do.

The present invention relates to a method for producing an anchovy, a method for manufacturing an ananas using the same, and a method for manufacturing an ananas using the same, which can be easily cultivated in a field, a field, a nutrient such as calcium, iron, As a material, it has an effect of preventing and treating respiratory diseases.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart of a method of making a broach according to an embodiment of the present invention;
FIG. 2 is a flow chart of a method of manufacturing a broach according to another embodiment of the present invention;
FIG. 3 is a flowchart of a method for manufacturing an orange bread using a corn filet prepared according to an embodiment of the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents And variations are possible.

Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

In accordance with the present invention, there is provided a boring bar and manufacturing method comprising: a boring process (S1); A bitter taste removal step S2; Washing step S3; A saccharide mixing step (S4) and a drying step (S5).

In addition, the method for manufacturing an anolyte using the above-described method using the bellflower corn comprises the preparation step (S10); Dough step S20; A primary fermentation step (S30); Aging step S40; A superabsorbent preparation step (S50); Bean bean manufacturing step (S60); A bread making step (S70); A secondary fermentation step (S80); And a baking step (S90).

First, a method for manufacturing a cornflower is described with reference to Figs. 1 and 2. Fig.

Bellflower seeds and manufacturing method

FIG. 1 is a flowchart illustrating a method of manufacturing a broach according to an exemplary embodiment of the present invention. A bitter taste removal step S2; Washing step S3; A saccharide mixing step (S4); (S4-1); And a drying step (S5).

(1) Bleeding step (S1)

Step (S1) is a step to trim the bellflower so that it can be eaten.

Here, the bellflower can use three-year roots. Bellflower enhances the balance of skin immune function, enhancing the inflammatory response in the immune system with increased allergic response, which is known to have the most efficacy of 3-year-old bellflower.

(2) bitter taste removal step (S2)

The bitter-smelting step (S2) is a step of spraying the salt-cooked bellflower, pounding it, boiling water, and removing the bitter taste, which is unique to the bellflower.

It is possible to remove the bitter taste by using salt, and it takes about 2 ~ 4 minutes to boil in boiling water.

(3) Cleaning step (S3)

The washing step S3 is a step for washing the bellflower for use as food in cold water and completely washing the salt removed in the bittering step S2 to minimize the salty taste.

In addition, by washing the water with cold water, the bellflower becomes in good condition.

(4) saccharide mixing step (S4)

The saccharide mixing step (S4) is a step of mixing sugars to give a sweet and peculiar sweet taste, wherein the saccharide mixing ratio is 1: 1.

Here, the saccharide may be used as sugar or syrup, and further includes a step of preparing (S4-1) during preparation and preparation using starch syrup.

Hereinafter, the preparation using the starch syrup and the preparation method thereof will be described with reference to FIG.

Figure 2 shows a flow chart of a method of manufacturing a broach according to another embodiment of the present invention.

(4-1) Stewing step (S4-1)

The boiled step (S4-1) boil the bellflower so that it is submerged in water, and when the water is reduced in half, it puts syrup and covers the lid until the color becomes yellowish and transparent.

(5) Drying step (S5)

The drying step (S5) is a step of drying at room temperature for 4 days.

It can be processed into anpan bread using the broth made from the above-mentioned method.

Example 2 is a method for producing ananas bread using the corn syrup produced by the method of Example 1, and will be described with reference to FIG.

How to make ananas

FIG. 3 is a flow chart of a method for manufacturing an orange bread using the cornflower made according to an embodiment of the present invention. As shown in FIG. 3, The fermentation step S30, the aging step S40, the bean sprout preparation step S50, the bread making step S60, the second fermentation step S70, and the baking step S80.

(1) preparation step (S10)

To prepare the dough in the process of making the bread, 750g of the strong powder is sieved to pick out the fine flour for use as food.

(2) Dough step (S20)

In kneading the finely ground flour selected in the preparation step (S10), knead together with bellflower powder, water, eggs, milk, sugar, dry yeast and salt.

Concretely, it is preferable to blend platelet powder (72 g), water (360 g), eggs (2), milk (140 g), sugar (70 g), dry yeast (20 g) and salt (10 g).

Water (360g) of water (360g) can be used instead of bellflower extract (360g), but using bellflower extract instead of bellflower powder (72g) has been evaluated as dissolving the fragrance of bellflower, so it is preferable to use bellflower powder Do.

Then, put the soft butter (50g) and finish the dough.

(3) Primary fermentation step (S30)

The dough finished in the kneading step S20 is fermented at a temperature of 40 DEG C for about 40 minutes to inflate the volume of the dough to 1.8 to 2 times.

(4) Aging step (S40)

After removing the dough gas from the primary fermentation step (S30), it is rounded by 50g, covered with lap, and aged for about 15 minutes.

(5) Reinspection preparation step (S50)

After boiling the red beans, they are crushed or grinded to produce red beans.

(6) Preparation step of bean jam (S60)

The step of preparing the bean jam is prepared by mixing the rhizome prepared by the method of Example 1 and the iridium prepared in the preparation step (S50) of the beads.

In this case, 1%, 3%, 5%, 7% and 10% (beads: 1: bellflower and 0.01 to 0.1%) can be added to the bean jam.

(7) bread making step (S70)

The step of making the shape of the bread by putting the bean jam produced in the bean jam making step (S60) into the aged dough.

(8) Second fermentation step (S80)

The step of applying the fermentation agent to the dough produced in the bread making step (S70) and fermenting it.

The above-mentioned fermentation agent can be used as egg water, and the prepared dough is placed on an oven pan, and the egg water is applied and the volume is inflated to about 1.5 to 1.8 times at room temperature.

(9) Baking step (S90)

After the secondary fermentation step (S70), the bread is finally baked. Specifically, it is preferable to bake for 15 to 20 minutes in an oven preheated to 190 deg.

Experiments were conducted to investigate the optimum content ratio among the contents (1%, 3%, 5%, 7%, and 10% by weight) of Doraji japonese added to the bean curd refuse in the bean curd preparation step (S50)

Reference example  1. Sensory evaluation: preference survey of bellflower bread

The evaluation was carried out by using a panel of 15 people from Jeonju Biological Material Research Institute, and the 7 - point scale method was used for the taste (sweetness, bitter taste, bitter taste), incense, texture and preference of the bellflower.

At this time, the sensory evaluation was performed from the worst to the worst at 7 points in the case of one point of sweetness, bitter taste and texture. This is shown in Table 1.

Item One% 3% 5% 7% 10%
flavor
sweetness 5.42 5.04 5.34 5.26 5.12 A bitter taste 2.29 3.12 2.31 2.49 2.13 bitter 3.44 4.47 3.96 4.38 4.41 incense 3.81 4.09 4.93 4.45 4.95 Texture 5.09 5.11 5.33 5.12 5.19 Likelihood 3.68 4.25 5.05 4.15 4.11

As shown in the attached Table 1, when the overall preference degree portion was taken into consideration, the combination of Rhododendron japonica and 5% of the black loaf was 5.34, bitter taste 2.31 and bitter taste 3.96, with 4.93 in flavor and 5.33 in texture, The highest score was 5.05.

Regardless of the bellflower powder and the content of the bellflower, the bitter taste and the bitter taste of the bellflower were found to be good. The fragrance of the bellflower was excellent in texture, preference, blooming powder and consistency and content of 5%.

Therefore, as a result of the sensory evaluation, the blend of 5% of the blotch powder is most suitable for commercializing the bellflower broth containing the blotch powder.

As described above, by using the bellflower, the bellflower can be easily cultivated in paddy field or field, and the bioactive material, calcium, and iron are contained in a large amount, and pharmacological properties By using excellent bellflower as a material, prevent and treat respiratory diseases.

In addition, by using the image of the second processed food called "bread" rather than the prejudice of the bellflower, it is possible to approach both the children and the elderly in particular, and it is possible to enjoy both children and the elderly. By manufacturing the second processed food using the bellflower, There is an advantage to be able to.

Step S1: Treating the bellflower Step S2: Removing the bitter taste Step
S3: washing step S4: saccharide mixing step
S4-1: Stewing step S5: Drying step
S10: preparation step S20: dough step
S30: primary fermentation step S40: ripening step
S50: Preparation of bean sprouts S60: Preparation step of bean sprouts
S70: bread making step S80: secondary fermentation step
S90: Baking step

Claims (5)

In the bell jar and the manufacturing method,
A bellows polishing step (S1) of peeling off the bellflower and cutting off the bellflower to a predetermined length;
A bitter taste removing step (S2) of removing the bitter taste by mixing the salt with the trimmed bellflower after the bleaching step (S1);
A washing step (S3) of washing the salt in the bellflower with bitter taste removed after the bitter taste removal step (S2);
After the washing step (S3), a saccharide mixing step (S4) for mixing the saccharide with the washed bellflower
And a drying step (S5) of drying at room temperature after the saccharide mixing step (S4).
The method according to claim 1,
The saccharide mixed in the saccharide mixing step (S4) is sugar or starch syrup,
Wherein the step (S4-1) further comprises a step (S4-1) of mixing starch syrup into the washed starch syrup and boiling mixed syrup when the saccharide mixed in the starch syrup is syrup.
In a method for producing ananas bread using a bell jar,
A preparation step (S10) of putting the strong powders into a sieve;
After the preparing step (S10), dough step (S20) is performed in which the bellflower powder, water, eggs, milk, sugar, dry yeast and salt are added and kneaded and then butter is kneaded;
A primary fermentation step (S30) of fermenting the kneaded dough in the kneading step (S20);
Aging step (S40) of lapping and kneading the kneaded dough after the primary fermentation step (S30);
A bean jam preparing step (S50) of boiling the bean paste to crush the bean jam;
A step (S60) of preparing a bean jam by mixing the bellflower jam prepared by the method of any one of claims 1 to 3 with the beads prepared in the bean jam preparing step (S50);
A bread making step (S70) of making the shape of the bread by putting the bean jam produced in the bead making step (S60) into the aged dough in the aging step (S40);
A second fermentation step (S80) in which the fermentation agent is applied and fermented at room temperature after the bread making step (S70); And
And a baking step (S90) of baking the bread after the secondary fermentation step (S80).
The method of claim 3,
The method for manufacturing an adzuki-butanal bread according to claim 1, wherein the cornstarch added in the step (S60) is mixed in a ratio of 1 to 10 parts by weight based on 100 parts by weight of the mandrel.
Claims [1] An orange loaf bread made using a bellflower made by the method of claim 3 or claim 4.

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