KR20090074386A - Flour food containing bokbunja extract and preparation method thereof - Google Patents

Abstract

A wheat flour-based food containing Rubi fructus extract and a preparation method thereof are provided to supplement nutrient components and to show a medicinal effect by making noodles or snacks with the dough of Rubi fructus extract. A method for preparing a wheat flour-based food comprises: a first step of extracting Rubi fructus(S10); a second step of mixing 70-90 parts of wheat flour and 10-30 parts of Rubi fructus extract to prepare dough(S20); and a third step of making noodles or snacks with the dough(S40). The Rubi fructus extract represents undiluted Rubi fructus extract or diluted Rubi fructus extract. The diluted Rubi fructus extract is composed of 40-60wt% of undiluted Rubi fructus extract and 60-40wt% of water. The food indicates noodles or rice cake for a broiled dish. The noodles are composed of 10-30 parts of Rubi fructus extract and 70-90 parts of wheat flour. The rice cake for a broiled dish is composed of 10-30 parts of Rubi fructus extract and 70-90 parts of wheat flour.

Description

Flour food including extract of Bokbunja and its manufacturing method {Flour food including extract of Rubi Fructus and method of manufacturing the same}

The present invention relates to a flour food comprising a bokbunja extract and a method for producing the same. More specifically, the present invention relates to a flour food comprising a bokbunja extract capable of replenishing nutrients of flour and a method of preparing the same.

In general, flour food is a representative food that modern people can use variously and easily in busy life. Flour has excellent characteristics in cooking convenience, preservation, economics, and popularity, and thus the demand for flour is gradually increasing with the change of eating patterns of modern society. In particular, flour is not only easy to cook but also developed in various cooking forms, which is the greatest advantage of modern people. For example, the flour may be used for meals such as noodles, ramen, udon or sujebi and snack foods such as bread, sweets or tteokbokki.

Flour food is simple and easy to store, but nutritionally lacks carbohydrates other proteins, vitamins, minerals and fiber. Therefore, if you solve the meal only with flour, the proportion of carbohydrates is relatively high can lead to nutritional imbalances. However, due to the simplicity of the above-mentioned flour food intake of flour food in modern life is steadily increasing.

Therefore, the development of flour foods as functional foods is required to not only solve the nutritional imbalance of the flour food, but also to improve the health by ingesting the flour food through the addition of a functional substance having a pharmacological effect.

Therefore, it is an object of the present invention to provide a method of preparing flour food comprising bokbunja extract.

Another object of the present invention to provide a noodle containing a bokbunja extract.

Another object of the present invention to provide a rice cake for tteokbokki containing bokbunja extract.

Method for producing a flour food according to the embodiments for achieving the above object of the present invention prepare a bokbunja extract from bokbunja fruit. About 10 parts by weight to about 30 parts by weight of the bokbunja extract and about 70 parts by weight to about 90 parts by weight of flour are prepared to prepare a dough, and then the food is prepared from the dough.

In the flour food manufacturing method according to embodiments of the present invention, the bokbunja extract may be a bokbunja extract stock solution or bokbunja extract diluent.

In the flour food preparation method according to the embodiments of the present invention, the bokbunja extract diluent comprises about 40% to about 60% by weight of water and about 40% to about 60% by weight of the stock solution of bokbunja extract.

In the flour food manufacturing method according to the embodiments of the present invention, the flour food may be a rice cake or a rice cake for rice cakes containing local or udon.

Noodles according to embodiments for achieving the above object of the present invention can be prepared using a dough mixed with about 10 parts by weight to about 30 parts by weight of bokbunja extract and about 70 parts by weight to about 90 parts by weight of flour have.

In addition, the rice cake for tteokbokki according to the embodiments of the present invention for achieving another object of the present invention is a mixture of about 10 parts by weight to about 30 parts by weight of bokbunja extract and about 70 parts by weight to about 90 parts by weight of flour It can be prepared using a dough.

Since the flour food according to the present invention includes the extract of Bokbunja, not only the nutritional components such as vitamins and minerals lacking in wheat flour, but also have the pharmacological effect of Bokbunja. In addition, the flour food itself contains the ingredients of Bokbun, so you can easily consume Bokbunja or eat Bokbunja extract to consume pharmacological ingredients of Bokbun instead of eating Bokbunja. .

As the inventive concept allows for various changes and numerous modifications, the embodiments will be described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the drawings, similar reference numerals are used for similar elements. The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "consist of" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described on the specification, but one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, a method for preparing flour food including the bokbunja extract of the present invention and a noodle or tteokbokki including the bokbunja extract will be described in detail.

1 is a flow chart illustrating a flour food manufacturing method comprising a bokbunja extract according to embodiments of the present invention.

Referring to Figure 1, prepare a bokbunja extract from bokbunja fruit (S10).

Bokbun is a species of Coreanus in the genus Roseus, which is a deciduous broad-leaved plant that grows wild at the foot of the foothills, and its fruit is hemispherical berry from June to July. To be mature. The dark red color of the fruit of Bokbunja is due to the anthocyanin pigment, and when it is mature, the pigment content is maximum.

The pharmacological effects of bokbunja fruit are oriental, which means that the taste is sweet, sour and non-toxic. It brightens the eyes, helps the energy to keep the body calm, and the hair grows. It also performs excellent pharmacological action in modern medicine. That is, it contains a large amount of polyphenols, which has the effect of inhibiting aging, preventing arteriosclerosis and blood clots, and disinfecting, preventing human body absorption of alkaloids, which are toxic substances produced by the body, and discharging waste products. It has anti-cancer, expectorant, antitussive and cholesterol-degrading effects by saponins, and anthocyanins have effects of improving vision, memory, vascular protection, arthritis, and anti-weeping functions. Therefore, when ingesting the bokbunja, it is possible to enjoy a sufficient health improvement effect with the absorption of nutrients such as vitamins and minerals.

In preparation of bokbunja extract, ripe bokbunja fruit or ripe bokbunja fruit is harvested. In the preparation of the bokbunja extract, when using the mature bokbunja fruit, even the use of a small amount of bokbunja fruit color of the prepared food is clear and you can feel the unique flavor of bokbunja in the prepared food. On the other hand, the bokbunja fruit, which has begun to ripen, is weaker in color and bokbunja than the mature bokbunja, but is superior to the ripe bokbunja fruit in terms of pharmacological effects.

The bokbunja fruit may be used immediately after harvesting, or may be used after a predetermined time after freezing storage for long-term preservation.

According to one embodiment of the present invention, bokbunja extract can be obtained by crushing the collected bokbunja fruit. The collected bokbunja is crushed using a crusher. The crushed bokbunja is filtered through a filtration process to filter the solid material to prepare a bokbunja extract. According to another embodiment of the present invention, a small amount of water is added to the collected bokbunja fruit, and then heated in a bath to boil the bokbunja fruit completely to make a state of a viscous solution. The heated solution may be compression filtered to filter out the solid material to obtain a bokbunja extract.

Referring back to Figure 1, the bokbunja extract is mixed with wheat flour to prepare a dough (S20).

Wheat flour is high in carbohydrates but lacks nutrients such as minerals and vitamins. On the other hand, the bokbunja contains vitamin B and vitamin C, and as described above, contains carotene, an antioxidant polyphenol and anthocyanin. Therefore, when kneading the flour, using the bokbunja extract, it is possible to supplement the nutritional components lacking in the flour. It can also provide food with unique flavors and colors, such as the sour taste of Bokbunja.

According to embodiments of the present invention, the bokbunja extract may be a diluent of bokbunja extract. The bokbunja extract diluent may be prepared by mixing about 40% to about 60% by weight of the stock solution of bokbunja extract and about 40% to about 60% by weight of water. When the bokbunja extract diluent contains less than about 40% by weight of the bokbunja extract stock solution, the content of bokbunja is low, the effect of adding bokbunja to flour food is inadequate. On the other hand, when the bokbunja extract stock solution exceeds about 60% by weight, the sour taste of the bokbunja is too strong can reduce the taste of the prepared food. The bokbunja extract diluent can be used when preparing a food with a high content of water, when diluting the bokbunja extract as described above, it can be easy to manufacture the dough while the viscosity is lowered. According to another embodiment of the present invention, the bokbunja extract may be a bokbunja extract stock solution. For foods with low moisture content of the dough, the bokbunja extract stock solution may be used.

According to embodiments of the present invention, a dough is prepared by mixing about 10 parts by weight to about 30 parts by weight of the bokbunja extract and about 70 parts by weight to about 90 parts by weight of flour. When the dough contains less than about 10 parts by weight of bokbunja extract, the effective content of bokbunja contained in the prepared food is low enough to supplement the nutritional component of the flour food. On the other hand, when the bokbunja extract is mixed in excess of about 30 parts by weight when preparing the dough, the sour taste and color of the bokbunja may be too strong and expensive.

According to embodiments of the present invention, other materials may be further added to the prepared dough. The content and type of the substance to be added is not particularly limited and may be variously changed depending on the cooking. According to embodiments of the present invention, about 30 parts by weight or less of an additive material may be further added to about 100 parts by weight of the bokbunja extract and wheat flour. When the additive material is used in excess of about 30 parts by weight based on the bokbunja extract and about 100 parts by weight of flour, the content of the flour may be lowered, and may not taste the flour. In the kind of the additive substance, when the noodles are prepared, the noodles may be prepared by further adding grain flour such as buckwheat flour or corn flour, rice flour or starch flour. When manufacturing rice cakes for tteokbokki, rice flour or the like can be added to improve the chewy texture of the rice cake for tteokbokki.

As described above, when another substance is added to the dough, water may be added to the dough to adjust the viscosity change of the dough.

According to embodiments of the present invention, the temperature of the bokbunja extract can be adjusted according to the food to be prepared. For example, when manufacturing noodles, it is preferable that the temperature of the said bokbunja diluent uses about 10 degrees C or less. When manufacturing rice cakes for rice cakes, the temperature is not particularly limited.

Referring back to Figure 1, after preparing the dough may further comprise the step of aging the dough (S30).

The time for aging the dough may vary depending on the type of food prepared. According to embodiments of the present invention, the dough may be aged for about 30 minutes to about 120 minutes at a temperature of about 0 to about 30 ℃. For example, when making noodles, the dough may be wrapped in vinyl and aged for about 30 minutes to about 90 minutes at a temperature of about 15 to about 20 ° C. When aged as described above, the bokbunja extract is evenly mixed in the dough, the active ingredient of bokbunja fruit can be uniformly mixed in the dough. The step of ripening the dough may be omitted depending on the type of food.

Referring back to Figure 1, to prepare a food in the prepared dough (S40).

According to embodiments of the present invention, the flour food may be noodles or rice cakes for rice cakes such as noodles or udon. In the case of preparing the noodles, the noodles may be prepared by aging the dough and then making noodles through a conventional noodle machine. Noodles, such as noodles or udon prepared above can be steamed or boiled for long-term preservation and then frozen immediately without heat sterilization or steamed or boiled.

In the case of making rice cakes for tteokbokki, the dough is extruded into an appropriate model and then cut into lengths of tteokbokki and cooled in water for a certain time. In addition, when the dough contains rice flour, after the step of steaming the dough before extruding into a suitable model, it can be extruded to prepare the rice cake for tteokbokki.

As described above, when the above-mentioned flour food is prepared by including the extract of Bokbunja, the nutritional components of the flour can be supplemented to ingest nutrients such as vitamins and minerals that are difficult to obtain from the flour food, and the pharmacological effect of Bokbunja also includes the flour. Can be obtained by eating food. That is, through the flour food containing bokbunja extract, it is easier to consume the active ingredient of bokbunja.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are provided to illustrate the present invention, and the present invention is not limited to the following examples and may be variously modified and changed.

Example 1

Noodles containing Bokbunja

About 500 g of bokbunja fruits were collected and washed five times with water. The washed bokbunja fruit was crushed using a crusher. The crushed bokbunja fruit was compressed by filtration to obtain about 230g of bokbunja extract. About 230 g of water was mixed with about 230 g of the extract of Bokbunja to prepare about 460 g of the extract of Bokbunja extract. About 100 g of the prepared bokbunja diluent was taken to lower the temperature to about 4 ° C., and then mixed with about 500 g of flour to prepare a dough. The dough was wrapped in vinyl and aged at about 20 ° C. for about 30 minutes. The aged dough was prepared using a noodle maker.

Example 2

Tteokbokki rice cake containing Bokbunja

About 460 g of bokbunja extract diluent was obtained in substantially the same manner as in Example 1. About 150 g of the prepared bokbunja extract diluent was taken and mixed with about 500 g of flour to prepare a dough. After taking about 500 g of the prepared dough, about 50 g of crushed rice flour was added to about 500 g of the dough. The rice flour-added dough was steamed for about 20 minutes with steam. The steamed dough was extruded to a constant thickness using an extruder, and then cut into lengths of 5 cm.

Flour food containing bokbunja of the present invention described above has a unique flavor of bokbunja, and contains nutritional ingredients such as vitamins not included in flour. In addition, by ingesting the flour food in the form of a meal or snack, the pharmacological efficacy of Bokbunja can be obtained through the ingestion of the flour food.

As described above with reference to the preferred embodiment of the present invention, those skilled in the art without departing from the spirit and scope of the present invention described in the claims below various modifications and It will be appreciated that it can be changed.

1 is a flow chart showing a process for producing a flour food comprising a bokbunja extract according to embodiments of the present invention.

Claims (7)

Preparing bokbunja extract from bokbunja fruit; Preparing a dough by mixing 70 parts by weight to 90 parts by weight of wheat flour and 10 parts by weight to 30 parts by weight of the bokbunja extract; And Flour food manufacturing method comprising the step of preparing food with the dough. The method of claim 1, wherein the bokbunja extract is a bokbunja extract stock solution or bokbunja extract diluent. The method of claim 2, wherein the bokbunja extract diluent comprises 40% to 60% by weight of the stock solution of Bokbunja extract and 40% to 60% by weight of water. 2. The method of claim 1, wherein the food is noodles or rice cakes. The method of claim 1, wherein after the dough is prepared, further comprising the step of ripening the dough at a temperature of 0 to 30 ℃ 30 minutes to 120 minutes. Noodles prepared by mixing 10 parts by weight to 30 parts by weight of bokbunja extract and 70 parts by weight to 90 parts by weight of flour. Tteokbokki rice cake made of a dough mixed with 10 to 30 parts by weight of bokbunja extract and 70 parts by weight to 90 parts by weight of flour.

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