CN103315305A - New year cake composition and noodle composition containing fish scale collagen and edible plant extracts - Google Patents
New year cake composition and noodle composition containing fish scale collagen and edible plant extracts Download PDFInfo
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Abstract
The present invention relates to a new year cake composition and a noodle composition containing fish scale collagen and edible plant extracts. According to the new year cake composition and the noodle composition, 1000 parts by weight of grains contains 3-7 parts by weight of fish scale collagen powder and 5-10 parts by weight of edible plant extracts.
Description
Technical field
The invention relates to the rice cake composition that contains fish scale collagen and edible plants extract and the invention of noodles composition, in more detail, the content for contained fish scale collagen and edible plants extract, in 1000 weight portion cereal, the content of contained fish scale collagen powder reaches 3～7 weight portions, and the content of edible plants extract reaches the invention of rice cake composition and the noodles composition of 5～10 weight portions.
Background technology
Rice cake is one of Korean traditional diet, and according to the record of Korea's epoch batching book, its kind surpasses 198 kinds, and rice cake is divided into loin chop (steamed cake), buys cake (smashing cake), rolls into a ball cake, cruller etc. according to its preparation method.
If illustrate in greater detail, loin chop (steamed cake) is the most basic rice cake class, will evenly be sprinkled upon behind the cereal grinds on the drawer cloth, puts in the pot again, uses steam to cook, and loin chop is divided into again individual layer loin chop and thousand layers of loin chop according to its shape.The individual layer loin chop does not have interlayer, being steamed out is exactly a monoblock loin chop, and its kind only has the white loin chop of making of rice meal and mix soya bean loin chop that soya bean, persimmon, Chinese chestnut, wormwood etc. steam, persimmon loin chop, chestnut loin chop, assorted loin chop, wormwood loin chop etc. in rice meal.Thousand layers of loin chop refers to use the cereal such as rice meal or glutinous rice flour and red bean, mung bean, sesame in layer to make the rice cake that steams behind the interlayer.In addition, buy cake and be a kind of with glutinous rice or rice meal be placed on cook on the drawer cloth after, move on to while hot on stone mortar or the chopping board, impact out the rice cake in strength road, the kinds such as glutinous rice cakes, rice cake strip (bar cake), the cake made of glutinous rice, sold in sliced pieces, faric youngster's cake are arranged.Group's cake refers to and spares behind the grain dust rice cake of pinching out shape with hand and making, and muffin or fine jade group, dumpling are under the jurisdiction of this class.Cruller is to do forming shape after mainly using the glutinous rice flour dough made with boiling water to knead to put the fried rice cake of deep fat into, and colored thin pancake, Savoury doughnut, thin pancake etc. are arranged.
Traditional rice cake is after depositing a period of time, owing to the phenomenon that rice cake is organized hardening appears in the ageing process of rice starch.That is, use rice to make after the rice cake as primary raw material, the tissue of rice cake if through several hours will hardening, therefore reduce commodity value.Compare with rice meal, glutinous rice flour is not easy hardening more, and the mouthfeel of strength road softness is arranged, even but the rice cake that uses glutinous rice flour to make, afterwards equally can hardening through about 24 hours.Therefore, use the rice cake strip of hardening to make rice cake soup or saute glutinous rice flour cake such as need, in water, soak the regular hour after just need to being cut into small pieces in advance, or in water, soak the regular hour rice cake strip is whole, Deng doing again cooking after the deliquescing, therefore cause Production Time elongated, and be made into and also have behind the finished product surface to split or the problem of coarse mouthfeel, therefore reduced commodity value.
In addition, because the moisture of rice cake itself is higher, therefore easy of microbial reproduction causes rotting in the process of circulation, usually rotten for food for preventing, adopt fried processing or dry the processing to reduce moisture to prolong the pot-life, if but rice cake is adopted dry the processing, will so that the cooking time become very very long, and can't reproduce original mouthfeel, therefore this method of recommendation not, if adopt fried processing method, contain excessive grease in the food that causes working it out, therefore there is the not shortcoming of good utilisation.
Therefore, in order to address these problems, 1996-0004447 Korean Patent Registration communique discloses a kind of method, this method is to mix dextrin and maltitol powder is produced mixture in AMS and beta amylase, then to this mixture stir successively, mixed plant decomposing protein, glucose and white sugar, produce can prevent rice cake aging contain diastatic flexibility composition, and be sprayed on the surface of rice cake, thereby prolong the cycle of rice cake sclerosis.But existing, this method needs to make in addition the aging trouble that contains diastatic flexibility composition of prevention rice cake, and because its using method is that said composition is sprayed on the surface of rice cake, so the problem of the inner sclerosis of rice cake still exists.
In addition, 10-2011-0038404 Korea S publication communique also discloses a kind of method of making the rice cake composition, its objective is that viscosity by improving rice cake is to promote the mouthfeel in strength road, the cycle that delay is hardened in the process of circulation, and can in normal temperature, preserve for a long time, the method for this manufacturing composition is to be added in glutinous rice and the white sugar mixing the modifying agent that forms by Cilostazol enzyme, glycine, beta amylase, starch; 10-0297521 Korean Patent Registration communique discloses a kind of method, the purpose of this method is that produce can be in long preservation under the normal temperature condition, suppress the hardening phenomenon in the process of circulation, the special-purpose rice cake of saute glutinous rice flour cake that keeps for a long time the institutional framework in soft strength road, the mode that employing cuts out the face base of becoming reconciled is made the outward appearance of the special-purpose rice cake of saute glutinous rice flour cake, and carries out heated sealed after the acid treatment.But, the concrete function and effect of the Cilostazol enzyme that uses as modifying agent in the 10-2011-0038404 Korea S publication communique is indefinite, 10-0297521 Korean Patent Registration communique is carrying out will bringing the taste of acid acid when acid (pH1.0～4.0) is processed, therefore reduce the original local flavor of rice cake, the method also more complicated that operates of heating after the sealing, therefore except the rice cake of rice cake of being used for saute glutinous rice flour cake or rice cake soup and so on, the rice cake of other kinds is difficult to adopt this method.
Therefore, need to develop brand-new rice cake composition, this composition must be able to increase the viscosity of rice cake to increase the mouthfeel of making the reserve strength road, the cycle of hardening in the delay process of circulation, even after after a while, also can keep original mouthfeel in manufacturing, the food that has hardened is reheated the mouthfeel that just can reproduce former enthusiastic road, rice cake is difficult for being bonded together during the cookings such as making rice cake soup or saute glutinous rice flour cake, thereby the mouthfeel that can keep for a long time original strength road, need not special acid treatment or sealing and heat treatment also can preserve in normal temperature for a long time, and contain various edible plants extracts with pharmacological action, not only health but also useful to health.
On the other hand, the problem identical with above-mentioned rice cake also appearred in the wheaten food field that almost becomes the second staple food at recent its consumption figure, therefore need to develop brand-new noodles composition, this composition must be able to increase the viscosity of noodles to increase the mouthfeel of making the reserve strength road, the cycle of hardening in the delay process of circulation, even after after a while, also can keep original mouthfeel in manufacturing, the food that has hardened is reheated the mouthfeel that just can reproduce former enthusiastic road, make the cutter tangent plane, noodles are difficult for being bonded together during the cookings such as fried bean sauce, thereby the mouthfeel that can keep for a long time original strength road, need not special acid treatment or sealing and heat treatment also can preserve in normal temperature for a long time, and contain various edible plants extracts with pharmacological action, not only health but also useful to health.
[prior art document]
[patent documentation]
(patent documentation 1) KR 1996-0004447B1
(patent documentation 2) KR 10-2011-0038404A
(patent documentation 3) KR 10-0297521B1
Summary of the invention
The problem that the present invention need to solve
Therefore the purpose of this invention is to provide brand-new rice cake and the composition of noodles, the rice cake composition and the noodles composition that namely contain fish scale collagen and edible plants extract, this composition can increase the viscosity of rice cake and noodles to increase the mouthfeel of making the reserve strength road, the cycle of hardening in the delay process of circulation, even after after a while, also can keep original mouthfeel in manufacturing, the food that has hardened is reheated the mouthfeel that just can reproduce former enthusiastic road.When using the former to make various food, compare with existing rice cake or noodles and can keep for more time NA state, need not special acid treatment or sealing and heat treatment also can preserve in normal temperature for a long time, and contain various edible plants extracts with pharmacological action, not only health but also useful to health.
Solve the means of problem
To achieve these goals, the invention relates to the rice cake composition that contains fish scale collagen and edible plants extract and the invention of noodles composition, in more detail, the content for contained fish scale collagen and edible plants extract, the content of contained fish scale collagen powder reaches 3～7 weight portions in 1000 weight portion cereal, and the content of edible plants extract reaches the invention of rice cake composition and the noodles composition of 5～10 weight portions.
The effect of invention
Use and of the present inventionly contain the rice cake composition of fish scale collagen and edible plants extract and rice cake and noodles that the noodles composition is produced have very outstanding strength road mouthfeel, postpone the sclerosis cycle, even making by the mouthfeel that also can keep for a long time soft strength road after after a while, the food that has hardened is reheated the mouthfeel that just can reproduce former enthusiastic road, distinguish with in the past rice cake composition and the formation of noodles composition in these areas.
Use of the present invention when containing the cooking such as the rice cake composition of fish scale collagen and edible plants extract and rice cake that the noodles composition is produced and noodle production rice cake soup or saute glutinous rice flour cake, cutter tangent plane, fried bean sauce, have the rice cake of making or noodles and be difficult for being sticked together, can keep for a long time the effect of the mouthfeel in original strength road.
And, use and of the present inventionly contain the rice cake composition of fish scale collagen and edible plants extract and rice cake that the noodles composition is produced and noodles owing to containing fish scale collagen, therefore be easy to digested, owing to containing various aminoacid ingredients, therefore consumer's health and beautifying skin all being had good effect.
And, use and of the present inventionly contain the rice cake composition of fish scale collagen and edible plants extract and rice cake that the noodles composition is produced and noodles owing to containing the edible plants extract, therefore mouthfeel and local flavor are outstanding, because the pharmacological effect that contained various edible plants become branch to possess, therefore be of value to the healthy of consumer, suppress microbial reproduction, need not the extra processing processing such as acid treatment, sealing and heat treated and just can preserve for a long time product and the matter that remains unchanged, at industrial field high purposes is arranged.
The specific embodiment
The invention relates to the rice cake composition that contains fish scale collagen and edible plants extract and the invention of noodles composition, in more detailed description, the content of contained fish scale collagen powder reaches 3～7 weight portions in 1000 weight portion cereal, and the content of edible plants extract reaches the invention of rice cake composition and the noodles composition of 5～10 weight portions.
The below will describe every combination material and the manufacture method thereof of rice cake composition of the present invention and noodles composition in detail.
The feature of rice cake composition of the present invention and noodles composition is to contain fish scale collagen.
Fish scale collagen that collagen has the animality collagen that extracts or the collagen that extracts from fish-skin from ox, pig, chicken, extract from flap etc.The animality collagen that extracts from ox, pig is difficult to guarantee the security of its product owing to the increase of the disease incident of ox or pig; collagen is because fish-skin easily rots and the generation stench; therefore in the technique of making collagen; its working environment is very abominable, and rots to bring safety problem.Because these problems, use the way of fish scale more and more as the raw material that extracts collagen at present, when the use fish scale is produced, because cleaning and dry disposition are good, therefore the advantage that can eliminate owing to the potential safety hazard that produces stench and rot to bring is arranged.
Therefore, the fish scale collagen that extracts is used in employed collagen suggestion from fish scale in the making of rice cake composition of the present invention and noodles composition.On commercial angle, fish scale collagen can use the product of selling on the market, but what more recommend is to use the fish scale collagen of making according to following method.
The manufacture method of fish scale collagen is divided into following several stages: to implementing successively alkali treatment and acid treatment through the fish scale of washing, remove myostroma, protein impurity and calcium component in addition, only reclaim the pretreatment stage (S1) of protein; To add water decomposition through the fish scale of pre-treatment, obtain low-molecular-weight add the water decomposition thing add the water decomposition stage (S2); Filtration adds the filtration stage (S3) of water decomposition thing; Refine the refinement stage (S4) of filtered fluid; And the solution that refines rear acquisition is carried out drying process, obtain the post-processing stages (S5) that pulverous peptide adds the water decomposition thing.
The below will describe the stages of above-mentioned fish scale collagen manufacture method in detail.
At first, pretreatment stage (S1) refers to implementing successively alkali treatment and acid treatment through the fish scale of washing, removes myostroma, protein impurity and calcium component in addition, the stage of only reclaiming protein.The alkali treatment method here is to be immersed in the alkaline solution of the alkalinous metal that has dissolved 0.015～1.50M concentration, processes in normal temperature afterwards 2～48 hours, and spendable alkalinous metal has NaOH, calcium hydroxide, potassium hydroxide or magnesium hydroxide here.By this method fish scale is carried out alkali treatment, can remove pigment contained in the fish scale or fat, the smelly composition of perishable fish, polysaccharide and myocyte's protein etc.The acid treatment method is that the fish scale through alkali treatment is immersed in the hydrochloric acid solution of 0.003～3M concentration, processes in normal temperature afterwards 1～48 hour, can remove calcium component contained in the fish scale through such processing, improves product quality.
Finish above-mentioned pretreatment stage (S1) and add afterwards the water decomposition stage (S2), will add water decomposition through the fish scale of pre-treatment, obtain the low-molecular-weight water decomposition thing that adds.The adding the water decomposition method and can use the method that adds thermal decomposition of fish scale, therefore but consider quality and the security of product, used to add from pepsin, insulin, papain, renin, clostridiopetidase A or cathepsin etc. and selected equally to add to the method that adds water decomposition in the water the water decomposition enzyme.Through adding the water decomposition stage (S2) afterwards, the myostroma of contained HMW, protein will be added water and be resolved into molecular weight 500～10,000 low-molecular weight collagen peptide in the fish scale.
Then carry out filtration stage (S3), will through above-mentioned add that the water decomposition stage (S2) obtains add the water decomposition thing successively by micro-filter and ultrafilter, obtain filtrate.This is because above-mentioned adding in the water decomposition thing except low-molecular weight collagen peptide of adding that the water decomposition stage (S2) obtains, also have HMW collagen peptide and plurality of impurities, therefore in order to remove HMW peptide and impurity, just need through adding the successively filtration stage (S3) by micro-filter and ultrafilter of water decomposition thing from what add that the water decomposition stage (S2) obtains.
Then be refinement stage (S4), will remove the filtrate of containing salt and impurity that obtains from above-mentioned filtration stage (S3) successively by nanofilter and ion exchange resin.The refinement stage (S4) is for removing the saliferous trace impurity from the filtrate that above-mentioned filtration stage (S3) obtains, successively the stage by nanofilter and ion exchange resin.Process above-mentioned refinement stage (S4) can be removed stink and coloring matter afterwards, obtains high-purity and high-quality low-molecular-weight collagen peptide.
Be post-processing stages (S5) at last, the solution that extracts through the above-mentioned refinement stage (S4) carried out drying process the pulverous water decomposition thing that adds of acquisition.Post-processing stages (S5) can be used the various drying methods that comprise heated-air drying.
Using the fish scale collagen of said method manufacturing is that molecular weight only is 300～10,000 low-molecular-weight is easy to digestedly, has simultaneously remarkable solubility effect, owing to having removed various impurity, smell, coloring matter, be high-purity and high-quality collagen peptide therefore.In more detailed description, the molecular weight of the animality collagen that extracts from ox, pig, chicken is larger, fusing point is 40 ℃, therefore be difficult for being absorbed by the body, the collagen that from fish-skin, extracts be lattice type structure the same as above-mentioned animality collagen, its molecular weight is 2000～3000 dalton (dalton), although fusing point is reduced to 30 ℃, has the shortcoming of flavor raw meat.But fish scale collagen, particularly the fish scale collagen according to above-mentioned manufacture method manufacturing is layer structure, its molecular weight, be easy to digested, fusing point is low to moderate 8.5 ℃, so solubility is remarkable, has advantages of to be easy to process when being processed into food.In addition, above-mentioned fish scale collagen also has local flavor own outstanding, do not affect the advantage of the local flavor of other food materials, therefore the fish scale collagen that extracts is used in the employed collagen suggestion of rice cake composition of the present invention and noodles composition from fish scale, and what more recommend is to use the fish scale collagen of making according to the method described above.
In the rice cake composition and noodles composition that contains fish scale collagen and edible plants extract of the present invention, the suggestion content of fish scale collagen is: the content of contained fish scale collagen powder reaches 3～7 weight portions in the 1000 weight portion cereal.When containing quantity not sufficient 3 weight portion, will reduce the strength road mouthfeel of rice cake and noodles, reduce the carryover effects in sclerosis cycle, when content surpasses 7 weight portion, the high cost that needs input, therefore and the distinctive taste of collagen may reduce the mouthfeel of food, and the optimum content of suggestion is that the content of fish scale collagen powder contained in the 1000 weight portion cereal reaches 3～7 weight portions.
Use and of the present inventionly contain the rice cake composition of fish scale collagen and edible plants extract and rice cake that the noodles composition is produced and noodles owing to containing fish scale collagen, the mouthfeel that therefore very outstanding strength road is arranged, the cycle that postpones sclerosis, even making by the mouthfeel that also can keep soft strength road after after a while, rice cake composition in the past and noodles composition are different, the food that has hardened is reheated the mouthfeel that just can reproduce former enthusiastic road, when using the former to make various food, compare with existing rice cake or noodles and can keep for more time NA state, have the effect that can keep for a long time strength road mouthfeel.
In addition, use and of the present inventionly contain the rice cake composition of fish scale collagen and edible plants extract and rice cake that the noodles composition is produced and noodles owing to containing fish scale collagen, therefore be easy to digested, owing to containing various aminoacid ingredients, therefore consumer's health and beautifying skin all being had good effect.
In addition, the feature of rice cake composition of the present invention and noodles composition is to contain the edible plants extract.The feature of above-mentioned edible plants extract is that the edible plants mixture use solvent extraction of cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff is made through reduced pressure concentration afterwards.
In more detailed description, edible plants extract of the present invention is to use the active ingredient of the edible plants mixture that solvent extraction is comprised of cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff to make through reduced pressure concentration afterwards, the feature of above-mentioned edible plants mixture is to contain cortex acanthopanacis 80～100 weight portions, reed rhizome 160～200 weight portions, pawpaw 160～200 weight portions, cherry 80～100 weight portions, grape pip 160～200 weight portions, pestle head chaff 250～300 weight portions in the 1000 weight portion edible plants mixtures.
The use amount of suggestion cortex acanthopanacis is in above-mentioned edible plants mixture: contain cortex acanthopanacis 80～100 weight portions in the 1000 weight portion edible plants mixtures.Cortex acanthopanacis refers to root, stem and the bark of cortex acanthopanacis tree and similar plant, at the field of Chinese medicines root, stem is used as medicinal material, has the effect of strong muscles and bones, and quadriplegia, weakness of the lower extremities, fracture wound, traumatic injury, edema are all had good effect.The main component of cortex acanthopanacis is to contain isofraxidin (isofraxidin), sesamin (sesamin), freidelin (friendelin), polysaccharide (polysaccharides) and eleutheroside (eleutheroside) A, B, C, the compositions such as D, E in Gen Pi and the bark, from leaf, separate and identify the compositions such as eleutheroside I, K, L, M and eleutheroside (ciwujianoside) A, B, C, D, in leaf and tree root, contain abundant vitamin and mineral composition as general composition.In 1000 weight portion edible plants mixtures of the present invention, when the content of cortex acanthopanacis is lower than 80 weight portion, will pharmacological effect very little, when being higher than 100 weight portion, will increase its distinctive smell and bitter taste, therefore suggestion is used in above-mentioned content range.
The use amount of suggestion reed rhizome is in above-mentioned edible plants mixture: contain reed rhizome 160～200 weight portions in the 1000 weight portion edible plants mixtures.Reed rhizome refers to Korea S's root of common wild reed within the border, have and fall that heat is promoted the production of body fluid and the effect of preventing or arresting vomiting, effective in cure to vomiting, cancer of the esophagus, pulmonary abscess that pyreticosis causes, can separate fugutoxin, there is in the recent period report to show that reed rhizome contains Coixol (coixol) and vitamin C, therefore have preventing ultraviolet effect, can promote the propagation of melanocyte, can send out and bright by crow.In 1000 weight portion edible plants mixtures of the present invention, when the content of reed rhizome is lower than 160 weight portion, will pharmacological effect very little, when being higher than 200 weight portion, the high cost that the pharmacological effect contrast drops into, also be unfavorable for and the compatibility of the pharmacological effect of other edible plants compositions, therefore suggestion is used in above-mentioned content range.
The use amount of suggestion pawpaw is in above-mentioned edible plants mixture: contain pawpaw 160～200 weight portions in the 1000 weight portion edible plants mixtures.Pawpaw is mainly made tea or eats after drinking, has the digestion of promotion, enriches blood and transfer blood, antidiuretic activity and alleviate stomach and the multiple pharmacological effects such as limb muscle, living power.In addition; recent report shows that pawpaw contains abundant polyphenol; therefore has very high antioxidation; and contain in a large number OPCs in conjunction with 30～40 table 0 theine molecules in the polyphenol of pawpaw; OPC has easily and the character of protein bound; can prevent cell infection with the protein bound on germ surface thereby therefore have, or be attached to the effect of protection stomach on the gastric mucosa.In 1000 weight portion edible plants mixtures of the present invention, when the content of pawpaw is lower than 160 weight portion, will pharmacological effect very little, when being higher than 200 weight portion, the contained OPC of pawpaw will hinder the absorption of mineral matter, and therefore suggestion is used in above-mentioned content range.
The use amount of suggestion cherry is in above-mentioned edible plants mixture: contain cherry 80～100 weight portions in the 1000 weight portion edible plants mixtures.According to known information, cherry belongs to rosaceous plant, contain the abundant Determination of Organic Acids such as malic acid, citric acid, contain and to stimulate circulation, stimulate the composition of water metabolism, therefore treatment and the fatigue recovery of edema there is good effect, can help to strengthen PFT, dissolving phlegm, strong digestive organs, promote complexion, have the beautifying skin effect.In 1000 weight portion edible plants mixtures of the present invention, when the content of cherry is lower than 80 weight portion, will pharmacological effect very little, when being higher than 100 weight portion, the tart flavour of cherry is difficult to coordinate mutually and too suppress other medicinal materials with other medicinal materials, and therefore suggestion is used in above-mentioned content range.
The use amount of suggestion grape pip is in above-mentioned edible plants mixture: contain grape pip 160～200 weight portions in the 1000 weight portion edible plants mixtures.Effect according to known grape pip, contain the glucosidase procyanidins PCOs (Procyanidolic Oligomers) that is widely known by the people as proanthocyanidin (proanthocyanidin) in the grape pip, this composition is a kind of of flavonoids, has high antioxidation, its antioxidation exceeds much than vitamin C or E, can strengthen capillary, make the blood flow in the capillary more unimpeded, can effectively prevent the disease of cardiovascular system.In addition, the glucosidase procyanidins PCOs of grape pip can eliminate human inner cell's inflammation, repair impaired cell tissue, the compositions such as collagen (collagen), elastin laminin (elastin), hyaluronic acid (hyaluronic acid) have the effect that stops the enzyme that decomposes the interior conjunctive tissue constituent of human body.In 1000 weight portion edible plants mixtures of the present invention, when the content of grape pip is lower than 160 weight portion, will pharmacological effect very little, when being higher than 200 weight portion, the high cost that the pharmacological effect contrast drops into, also be unfavorable for and the compatibility of the pharmacological effect of other edible plants compositions, therefore suggestion is used in above-mentioned content range.
The use amount of suggestion pestle head chaff is in above-mentioned edible plants mixture: contain pestle head chaff 250～300 weight portions in the 1000 weight portion edible plants mixtures.Pestle head chaff is rice bran and the brown rice wet goods material on the pestle of being bonded at of collecting when the rice that separates paddy with the treadle-operated tilt hammer for hulling rice mortar and chaff, is generally used for chylopoietic disease's treatment in the Traditional Folk therapy.In edible plants mixture 1000 weight portions of the present invention, when the content of pestle head chaff is lower than 250 weight portion, will pharmacological effect very little, when being higher than 300 weight portion, the high cost that the pharmacological effect contrast drops into, therefore suggestion is used in above-mentioned content range.
The manufacture method of above-mentioned edible plants extract is as follows:
Form 10 times～15 times the solvent that the edible plants mixture adds the weight that is equivalent to the edible plants mixture at first for cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff, under 50 ℃～100 ℃ conditions, heat afterwards extraction in 4～10 hours.Filter afterwards this extract, give 10 times～15 times the solvent that adds the weight that is equivalent to the edible plants mixture in the remaining edible plants, repeat again the process of 3 said extracted and filtration, mix afterwards each extract of gained.At 60 ℃～100 ℃, under the condition of 680mmHg～780mmHg, reduced pressure concentration 4～12 hours until the Brix Scale of this extract (Brix) reaches 40～60Brix, is completing of edible plants extract afterwards.In an embodiment of the present invention, the extracting method of edible plants has been used warm lixiviate access method, but in fact need not to be confined to this kind method, also can use the several different methods such as cold soaking extraction method, high pressure extraction, carbon dioxide draw method to extract.
The extraction solvent of above-mentioned edible plants mixture can use pure water, organic solvent and with the above two the solvent of compositions of mixtures, but considers the security of food among the present invention, and therefore pure water is used in suggestion.
The amount of edible plants extract of the present invention is according to factors such as the amount of the ratio of raw material edible plants, extract and extraction times and different, but usually can obtain the amount (yield: 26 ± 5%) of 262 ± 13g (50Brix) from 1000g edible plants mixture.
In addition, in rice cake composition of the present invention and noodles composition, can directly use above-mentioned edible plants extract, but the method for recommending is the lactobacillus-fermented material that uses through the edible plants extract of using lactobacillus-fermented.Its reason is with after the fermentation of edible plants extract, and it is more abundant and deep that its local flavor will become, and has the effect that can promote the local flavor of rice cake and noodles in the manufacturing of rice cake and noodles after using.
For the above-mentioned edible plants extract that ferments, will be kept at through the edible plants extract of reduced pressure concentration under 20～35 ℃ the constant temperature, and under germ-free condition inoculating lactic acid bacterium, under 20～35 ℃ of conditions, cultivate afterwards and fermented in 1～7 day.At this moment, the use amount of lactic acid bacteria is 1～10 % by weight of the weight of edible plants extract, and the best inoculation consumption of suggestion is 1 % by weight.
In the above-mentioned sweat during opt lactic acid bacteria, isolated strains or the various lactic acid bacterias of selling on the market all can be used, such as lactococcus (Lactococcus), genus lactubacillus (Lactobacillus), Leuconostoc (Leuconostoc), Propionibacterium (Propionibacterium), enterococcus (Enterococcus), Bifidobacterium (Bifidobacterium), streptococcus (Streptococcus) and Pediococcus (Pediococcus) etc.The present invention advises that the lactic acid bacteria of using has genus lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (L.casei), lactobacillus gasseri (L.gasseri), Lactobacillus delbrueckii (L.delbrueckii), lactobacillus fermenti (L.fermentum), lactobacillus bulgaricus (L.bulgaricus), VREF (Enterococcus faecium), enterococcus faecalis (E.faecalis), streptococcus thermophilus (Streptocuccus thermophilus), streptococcus lactis (S.lactis), bifidobacterium bifidum (Bifidobacterium bifidum), short Bifidobacterium Bifidum (B.breve), bifidobacterium longum (B.longum), bifidobacterium infantis (B.infantis), leuconostoc mesenteroide (Leuconostoc mesenteroides) and pediococcus cerevisiae (Pediococcus cerevisiae).Among the embodiment that recommends most in the present invention, use the leuconostoc microorganism edible plants extract that fermented.
Containing the rice cake composition of fish scale collagen and edible plants extract and the suggestion consumption of noodles composition among the present invention is to contain edible plants extract 5～10 weight portions in the 1000 weight portion cereal.When content is lower than 5 weight portion, will reduce the pharmacological effect of edible plants, reduce mouthfeel and the local flavor of rice cake or noodles, reduce and suppress the microbial growth effect, therefore do not recommend, when content surpasses 10 weight portion, because its distinctive taste and tart flavour, will cause customer satisfaction to descend, and input cost is too high, therefore advises that content is to contain edible plants extract 5～10 weight portions in cereal 1000 weight portions.
Use rice cake that the rice cake composition that contains fish scale collagen and edible plants extract of the present invention and noodles composition make and noodles owing to containing the edible plants extract, therefore mouthfeel and local flavor are superior, because the pharmacological effect that contained various edible plants become branch to possess, therefore be of value to the healthy of consumer, suppress microbial reproduction, need not the extra processing processing such as acid treatment, sealing and heat treated and just can preserve for a long time product and the matter that remains unchanged, at industrial field high purposes is arranged.
On the other hand, the cereal that rice cake composition of the present invention and noodles composition can cooperate has rice, glutinous rice, barley, oat, wheat, sorghum rice, corn, soya bean, mung bean, the seed of Job's tears, millet, milled glutinous broomcorn millet, red bean, buckwheat, sesame etc., can select wherein more than one according to consumer hobby, use after also can adding the starch of potato, Ipomoea batatas etc. here.The rice cake composition can also add the carbohydrates such as sugar, compound sugar, malt sugar, aqueous fructose again, or adds the required material of various making rice cakes.
And in the use procedure of rice cake composition of the present invention and noodles composition, self-evident, cereal can use the grain dust of powdery.
The below will enumerate embodiments of the invention and be elaborated.But the following example only is to example of the present invention, and does not mean that content of the present invention only limits in the following example scope.
1. the manufacturing of fish scale collagen powder
To be immersed in the 0.1N sodium hydroxide solution through the porgy class fish scale 2kg of washing, under 35 ℃ of conditions, stir 24 hours afterwash, the fish scale of cleaning is immersed in the 0.6N hydrochloric acid solution, under 35 ℃ of conditions, stir 24 hours afterwash.After above-mentioned alkali treatment and acid treatment, the calcium content of fish scale and protein content are respectively 0.9948 weight portion, 98.1 weight portions.
Fish scale weight after the above-mentioned alkali treatment of process and the acid treatment is 1.2kg, and this is rendered in the 15L distilled water, adds the 1g insulinase here, adds water decomposition 24 hours afterwards under 35 ℃ of conditions.
The water decomposition thing that adds that obtains after the water decomposition be will add and micro-filter, ultrafilter, nanofilter and ion exchange resin passed through successively, the protein that obtains to extract from fish scale through heated-air drying adds the water decomposition thing, be collagen peptide powder 660g, its molecular weight determination result is shown as 480 dalton.
2. the manufacturing of the manufacturing of edible plants extract and lactobacillus fermentation thereof
The edible plants mixture of cortex acanthopanacis 150g, reed rhizome 300g, pawpaw 300g, cherry 150g, grape pip 300g, pestle head chaff 450g is cut into smalls, uses the pure water of 20L, under 70 ℃ of conditions, extracted 6 hours.Filter extract, will remain edible plants and again repeat 3 said process extractions and filtration with the 20L pure water, and the extract after will filtering all mixes.With this extract reduced pressure concentration 10 hours under 70 ℃, 720mmHg condition, finally obtain edible plants extract 430g (50Brix).
Above-mentioned edible plants extract is remained in 28 ℃ of constant temperature, with leuconostoc mesenteroide bacterial strain (YD-3, Yedang Bio Co., Ltd.) culture is inoculated under germ-free condition with 1/10 ratio of extract volume, afterwards fermentation 1 day in keeping 30 ℃ incubator.After fermentation ends, with fermentate sterilization 30 minutes under 100 ℃ of conditions, afterwards with 4 ℃, 15, the condition of 000rpm is implemented 30 minutes centrifugation, removes dead thalline and insoluble precipitate.To filter with 1 μ m filter from separating the first-class liquid that obtains here, remove residual impurity, obtain the lactobacillus fermentation of edible plants extract.
3. contain the manufacturing of the rice cake of fish scale collagen and edible plants extract
In order to carry out to prove the check experiment of the fine quality of using the rice cake that the rice cake composition that contains fish scale collagen and edible plants extract of the present invention produces, made rice cake strip according to following table 1 shown material mix proportion example.
[table 1]
| Rice | Fish scale collagen | The lactobacillus fermentation of edible plants extract/edible plants extract | |
| Comparative example 1 | 4kg | 0 | 0 |
| Comparative example 2 | 4kg | 20g | 0 |
| Comparative example 3 | 4kg | 0 | Edible plants extract 30g |
| Embodiment 1 | 4kg | 20g | Edible plants extract 30g |
| Embodiment 2 | 4kg | 20g | Edible plants extract 16g |
| Embodiment 3 | 4kg | 20g | Edible plants extract 44g |
| Embodiment 4 | 4kg | 10g | Edible plants extract 30g |
| Embodiment 5 | 4kg | 30g | Edible plants extract 30g |
| Embodiment 6 | 4kg | 20g | The lactobacillus fermentation 30g of edible plants extract |
[0071]The manufacture method of rice cake strip is as follows:
Soaked 1 hour to 2 hours after cleaning rice 4kg, then remove moisture, carry out the first time with pulverizer behind interpolation salt 5～10g and pulverize.Afterwards, mix an amount of water and carry out the pulverizing second time with pulverizer, steaming cooked it in 15 minutes～40 minutes under 110～160 ℃ of conditions afterwards.Put in the pressure forming machine after the process of passing through afterwards and sparing, produce rice cake strip.On the other hand, comparative example 2,3 and the manufacturing process of the rice cake strip of embodiment 1 to 5 in, the lactobacillus fermentation of fish scale collagen powder, edible plants extract or edible plants extract is added in suggestion at least after pulverizing for the first time.Do like this is because the particle of fish scale collagen powder is less than ground rice particle, in order to prevent the fish scale collagen powder to absorb the phenomenon of luming behind the moisture of rice, and in order to make various materials and ground rice mix equably, therefore suggestion is added after pulverizing for the first time.On the other hand, in above-mentioned comparative example and embodiment, the total amount of making the water that adds in the process of rice cake strip is all identical, is about 2L.
In addition, can need not existing pulverizing rice, make rice cake strip and change the rice meal that use crushes in advance into, at this moment, must be dissolved in advance fermentate and fish scale collagen powder, the salt of edible plants extract or edible plants extract in the water, little by little add to again in the rice meal and even, afterwards through cooking and rice cake strip is produced in extrusion modling.
Put the rice cake strip of producing among above-mentioned comparative example and the embodiment in the refrigerator slaking and drying, be cut into suitable size with slicer afterwards.
4. the test evaluation of the quality of the rice cake of producing
(1) mensuration of physical property
Therefore the rice cake that goes out for the structure fabrication of measuring according to upper table 1 is preserved above-mentioned rice cake strip test piece a period of time in refrigerating chamber along with whether its physical property of passing of resting period changes, and uses afterwards poached 1 minute and 30 seconds, carries out afterwards following test:
The mensuration that physical property changes has been used Physical Property Analysis instrument (TA-XT2i Texture Analyser, Stable Micro System, Godalming, UK), uses TPA matter structure to analyze (Texture Profile Analysis) analytical method and measures.The analysis condition of this moment is speed (post-test speed) 5mm/s and compression spacing (compression distance) 10mm after speed (pre-test speed) 2mm/s, test speed (test speed) 5mm/s before LOAD CELLS (load cell) 25kg, the test, the test, and repeated test has been carried out in each test piece 10 times.
According to the active force distance Curve (force distance curve) that obtains after measuring, use physical property professional software (texture expert software) to analyze the TPA measured value of hardness (hardness), viscosity (adhesiveness), elasticity (springiness), coherency (cohesiveness), adhesivity (gumminess) and chewiness (chewiness).The result of the test of each rice cake strip test piece is as shown in table 2 below:
[table 2]
Relatively the result of the hardness of rice cake strip just can find, adding the comparative example 2 of fish scale collagen compares with the comparative example 1 that does not add fish scale collagen, 3 rice cake strip with the rice cake strip of embodiment 1～6, can determine that the former hardness is far below the latter, in the middle of the rice cake strip that adds fish scale collagen, the rice cake strip that replenishes among the embodiment that adds the edible plants extract is compared with the rice cake strip of comparative example 2, and the former hardness significantly is lower than the latter.
And finally, compare with original state, the hardness of the rice cake strip of comparative example and embodiment is As time goes on all in continuous increase.The reason that As time goes on hardness of rice cake strip increase is the aging of starch, and shown in rice cake composition of the present invention, one or two rice cake strips that do not contain were compared during use contained rice cake strip that the rice cake composition of fish scale collagen and edible plants extract produces and only contains fish scale collagen and edible plants extract, As time goes on, the former hardness significantly is lower than the latter.
Relatively the result of the adhesivity of rice cake strip and chewiness just can find, add the comparative example 2 of fish scale collagen and the rice cake strip and the comparative example 1 that does not add fish scale collagen of embodiment 1～6,3 rice cake strip is compared, the former adhesivity and chewiness result significantly are better than the latter, wherein the rice cake strip among two embodiment that all add of fish scale collagen and edible plants extract is compared with the rice cake strip of the comparative example 2 that only adds fish scale collagen, the former adhesivity and chewiness result significantly are better than the latter, therefore, shown in rice cake composition of the present invention, use contains rice cake strip that the rice cake composition of fish scale collagen and edible plants extract produces and does not contain these two or only contain wherein one rice cake strip and compare, and the former strength road mouthfeel significantly is better than the latter.
But the content at fish scale collagen reaches among the embodiment 4 that contains 2.5 weight portions (10g) in rice 1000 weight portions (4kg), its hardness, adhesivity and chewiness are compared with comparative example 2 and other embodiment and significantly are better than the latter, therefore the optimum content that can determine fish scale collagen be content in 1000 weight portions of cereal greater than 3 weight portions, so just can reach optimum state.
In addition, relatively the result of the viscosity of rice cake strip shows, compare with the rice cake strip of the comparative example 1 of only making of rice, add fish scale collagen or edible plants extract comparative example 2,3 and the viscosity result of the rice cake strip of embodiment 1～6 be better than the former, but comparative example 2,3 and the rice cake strip of embodiment 1～6 between significant difference does not appear.
In addition, relatively the flexible result of rice cake strip shows, do not occur significant difference between the rice cake strip of each comparative example and embodiment, significant difference appears in coherency between the rice cake strip of comparative example and embodiment.
(2) organoleptic examination
The organoleptic examination of the rice cake that goes out according to the structure fabrication of upper table 1 is undertaken by 10 volunteers, investigation taste, smell, color, mouthfeel, and its result is as shown in table 3 below.The standard of investigation scoring is to be unsatisfied with very much 1 to assign to very satisfied 10 minutes.
[table 3]
Can determine by the above results, shown in rice cake composition of the present invention, the rice cake strip that use contains the use embodiment 1～6 that the rice cake composition of fish scale collagen and edible plants extract produces is compared with the rice cake strip that does not contain fish scale collagen and edible plants extract or only contain wherein one comparative example 1～3, and the whole customer satisfactions such as taste, color, mouthfeel are better than the latter.
The result of the rice cake strip of comparing embodiment 1～6 just can find, the not strong enough road of mouthfeel that contains the embodiment 4 of fish scale collagen 2.5 weight portions in the 1000 weight portion rice, though contain 7.5 weight portions embodiment 5 mouthfeel strength road the distinctive fishy smell of slight collagen is arranged, so the suggestion content of fish scale collagen is that contained content reaches 3～7 weight portions in the 1000 weight portion cereal.And, the tender mouth feel that edible plants extract contained content in 1000 weight portion rice reaches the embodiment 2 of 4 weight portions is inferior to other embodiment, although content reaches embodiment 3 softnesses of 11 weight portions but the darker and little acid of color, so the suggestion content of edible plants extract is that contained content reaches 5～10 weight portions in the 1000 weight portion cereal.
The result of the rice cake strip of comparing embodiment 1 and embodiment 6 can find, compares with the embodiment 1 of direct use edible plants extract, uses the total satisfactory grade of embodiment 6 of its fermentate the highest.
In sum, we can determine when the content of fish scale collagen and edible plants extract is lower than certain content or is higher than certain content, will reduce customer satisfaction, the suggestion content of fish scale collagen and edible plants extract is that the content of contained fish scale collagen powder in the 1000 weight portion cereal reaches 3～7 weight portions, the content of edible plants extract reaches 5～10 weight portions, and the way of recommending most is to use the fermentate of edible plants extract.
(3) normal temperature long preservation test
The rice cake strip that will go out according to the structure fabrication of upper table 1 was preserved for 3 weeks under 25 ℃ of conditions, and measured the rotten degree that its microorganism causes, and take general bacterium as standard, used dry film method (Dry film method) to measure micro organism quantity.Bacterial population in the middle of every 1g is less than 10
7The time, be judged to be the kilter that can absorb, be higher than 10
7The time, being judged to be the rotten state that is difficult to absorb, its result is as shown in table 4 below:
[table 4]
| The state of just having produced | After 1 week | After 2 weeks | After 3 weeks | |
| Comparative example 1 | Less than 10 | Greater than 10 7 | Greater than 10 7 | Greater than 10 7 |
| Comparative example 2 | Less than 10 | Greater than 10 7 | Greater than 10 7 | Greater than 10 7 |
| Comparative example 3 | Less than 10 | Less than 10 | Less than 10 3 | Less than 10 5 |
| Embodiment 1 | Less than 10 | Less than 10 | Less than 10 3 | Less than 10 5 |
| Embodiment 2 | Less than 10 | Less than 10 2 | Greater than 10 7 | Greater than 10 7 |
| Embodiment 3 | Less than 10 | Less than 10 | Less than 10 2 | Less than 10 3 |
| Embodiment 4 | Less than 10 | Less than 10 | Less than 10 3 | Less than 10 5 |
| Embodiment 5 | Less than 10 | Less than 10 | Less than 10 3 | Less than 10 5 |
| Embodiment 6 | Less than 10 | Less than 10 | Less than 10 3 | Less than 10 5 |
Can determine by upper table 4, the rice cake strip that adds the comparative example 3 of edible plants extract and embodiment 1～6 is after through a week, its bacterial number only is below 10～100, and the comparative example 1,2 rice cake strip that do not add the edible plants extract present rotten result making after week.
And the rice cake strip of the lower embodiment 2 of the content of edible plants extract is compared with the rice cake strip of other embodiment, the former bacterial population increases As time goes on and fast, therefore can determine, for the breeding of establishment microorganism with keep preserving for a long time under the product stay-in-grade prerequisite, the content of contained edible plants extract should be greater than 5 weight portions in cereal 1000 weight portions.
But shown in above-mentioned organoleptic examination result, when excessive interpolation edible plants extract is excessive, will be because of its tart flavour and darker color and reduce customer satisfaction, so conclusion is that the suggestion addition of edible plants extract contained in 1000 weight portions of cereal is 5～10 weight portions.
(4) mouthfeel that As time goes on occurs after the making changes test
In order to make again rice cake soup or saute glutinous rice flour cake after the freezing preservation of rice cake strip that will go out according to the structure fabrication of upper table 1, be cut into suitable size, be made into respectively rice cake soup and saute glutinous rice flour cake, its result, use rice cake soup or the saute glutinous rice flour cake of the rice cake strip making of embodiment 1～6 to compare with the rice cake strip of comparative example 1～3, the former rises brokenly or the situation of coarse mouthfeel is lower than the latter.
Therefore, the rice cake that uses rice cake composition of the present invention to make has advantages of when being made into various food can keep strength road mouthfeel for a long time.
5. the mensuration of physical property that contains the noodles of fish scale collagen and edible plants extract
On the other hand, the noodles that use the composition identical with rice cake composition of the present invention to produce carry out test same as described above, and the result of the test that can obtain is self-evident.
But, in order to confirm this result, use grain flour to be made into noodles, and measured its physical property.
According to the material mix proportion example of following table 5, use disclosed noodle making making method to make the cutter tangent plane.This cutter tangent plane is cut into certain specification, then boiled in boiling water approximately 2 minutes, with removing moisture after the cold water flush, the result who measures afterwards physical property is as shown in table 6 below afterwards:
[table 5]
| Flour | Fish scale collagen | The lactobacillus fermentation of edible plants extract/edible plants extract | |
| Comparative example 1 | 4kg | 0 | 0 |
| Comparative example 2 | 4kg | 20g | 0 |
| Comparative example 3 | 4kg | 0 | Edible plants extract 30g |
| Embodiment 1 | 4kg | 20g | Edible plants extract 30g |
| Embodiment 2 | 4kg | 20g | Edible plants extract 16g |
| Embodiment 3 | 4kg | 20g | Edible plants extract 44g |
| Embodiment 4 | 4kg | 10g | Edible plants extract 30g |
| Embodiment 5 | 4kg | 30g | Edible plants extract 30g |
| Embodiment 6 | 4kg | 20g | The lactobacillus fermentation 30g of edible plants extract |
[0115][table 6]
Relatively the result of the hardness of cutter tangent plane just can find, the comparative example 2 of interpolation fish scale collagen and the cutter tangent plane of embodiment 1～6 be not with interpolation contains the comparative example 1 of fish scale collagen, 3 cutter tangent plane is compared, the former hardness significantly is lower than the latter, and in the cutter tangent plane that adds fish scale collagen, the hardness of replenishing the cutter tangent plane of the embodiment that adds the edible plants extract significantly is lower than again the hardness of the cutter tangent plane of comparative example 2.
And finally, compare with original state, the hardness of the cutter tangent plane of comparative example and embodiment is As time goes on all in continuous increase, and compares with the situation of small size increase with the hardness of the cutter tangent plane of embodiment, and the hardness of the cutter tangent plane of comparative example is then significantly to increase.The reason that As time goes on hardness of cutter tangent plane increase is the aging of starch, and shown in noodles composition of the present invention, use contains cutter tangent plane that the noodles composition of fish scale collagen and edible plants extract produces and only contains fish scale collagen and compare with one or two cutter tangent plane that does not contain in the edible plants extract, As time goes on, the former hardness significantly is lower than the latter.
Relatively the result of the adhesivity of cutter tangent plane and chewiness just can find, add the comparative example 2 of fish scale collagen and the cutter tangent plane and the comparative example 1 that does not add fish scale collagen of embodiment 1～6,3 cutter tangent plane is compared, the former adhesivity and chewiness result significantly are better than the latter, wherein the cutter tangent plane among two embodiment that all add of fish scale collagen and edible plants extract is compared with the cutter tangent plane of the comparative example 2 that only adds fish scale collagen, the former adhesivity and chewiness result significantly are better than the latter, therefore, shown in noodles composition of the present invention, use contains cutter tangent plane that the noodles composition of fish scale collagen and edible plants extract produces and does not contain these two or only contain wherein one cutter tangent plane and compare, and the former strength road mouthfeel significantly is better than the latter.
But the content contained content in flour 1000 weight portions (4kg) at fish scale collagen reaches among the embodiment 4 of 2.5 weight portions (10g), its hardness, adhesivity and chewiness are compared with comparative example 2 and other embodiment and significantly are better than the latter, therefore the optimum content that can determine fish scale collagen be content contained in 1000 weight portion cereal greater than 3 weight portions, so just can reach optimum state.
In addition, relatively the flexible result of cutter tangent plane shows, significant difference do not occur between the cutter tangent plane of each comparative example and embodiment, significant difference appears in coherency between the cutter tangent plane of comparative example and embodiment.
Therefore, use the composition identical with rice cake composition of the present invention to make the situation of the result of the physical property of measuring noodles after the noodles and expection identical, can determine to use the Optimality of the physical property of the noodles that noodles composition of the present invention makes, therefore need not to carry out more demonstration test, just to extrapolate the noodles that use noodles composition of the present invention to make identical with the rice cake of use rice cake composition making of the present invention, can increase the viscosity of noodles to increase the mouthfeel of making the reserve strength road, the cycle of hardening in the delay process of circulation, even after after a while, also can keep original mouthfeel in manufacturing, the food that has hardened is reheated the mouthfeel that just can reproduce former enthusiastic road, noodles are difficult for being bonded together when being made into various food, need not special acid treatment or sealing and heat treatment also can preserve in normal temperature for a long time, and contain various edible plants extracts with pharmacological action, not only health but also useful to health.
Claims (11)
1. contain the rice cake composition of fish scale collagen and edible plants extract, it is characterized in that: the content of contained fish scale collagen powder is 3～7 weight portions in 1000 weight portion cereal, and the content of edible plants extract is 5～10 weight portions.
2. the rice cake composition that contains fish scale collagen and edible plants extract as claimed in claim 1, it is characterized in that described edible plants extract the edible plants mixture of cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff is used solvent extraction after reduced pressure concentration make.
3. the rice cake composition that contains fish scale collagen and edible plants extract as claimed in claim 2 is characterized in that the content of each edible plants in the described edible plants mixture is: contain cortex acanthopanacis 80～100 weight portions, reed rhizome 160～200 weight portions, pawpaw 160～200 weight portions, cherry 80～100 weight portions, grape pip 160～200 weight portions, pestle head chaff 250～300 weight portions in per 1000 weight portion edible plants mixtures.
4. the rice cake composition that contains fish scale collagen and edible plants extract as claimed in claim 2 is characterized in that described solvent is pure water.
5. the rice cake composition that contains fish scale collagen and edible plants extract as claimed in claim 2 is characterized in that: described edible plants extract is carried out lactobacillus-fermented, and use its lactobacillus fermentation.
6. the rice cake composition that contains fish scale collagen and edible plants extract as claimed in claim 1 is characterized in that described cereal can select more than one from rice, glutinous rice, barley, oat, wheat, sorghum rice, corn, soya bean, mung bean, the seed of Job's tears, millet, milled glutinous broomcorn millet, red bean and buckwheat.
7. contain the noodles composition of fish scale collagen and edible plants extract, it is characterized in that: the content of contained fish scale collagen powder is 3～7 weight portions in the 1000 weight portion cereal, and the content of edible plants extract is 5～10 weight portions.
8. the noodles composition that contains fish scale collagen and edible plants extract as claimed in claim 7, it is characterized in that described edible plants extract the edible plants mixture of cortex acanthopanacis, reed rhizome, pawpaw, cherry, grape pip, pestle head chaff is used solvent extraction after reduced pressure concentration make.
9. the noodles composition that contains fish scale collagen and edible plants extract as claimed in claim 8 is characterized in that the content of each edible plants in the described edible plants mixture is: contain cortex acanthopanacis 80～100 weight portions, reed rhizome 160～200 weight portions, pawpaw 160～200 weight portions, cherry 80～100 weight portions, grape pip 160～200 weight portions, pestle head chaff 250～300 weight portions in per 1000 weight portion edible plants mixtures.
10. the noodles composition that contains fish scale collagen and edible plants extract as claimed in claim 8 is characterized in that described solvent is pure water.
11. the noodles composition that contains fish scale collagen and edible plants extract as claimed in claim 8 is characterized in that: described edible plants extract is carried out lactobacillus-fermented, and use its lactobacillus fermentation.
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| CN109287995A (en) * | 2018-09-30 | 2019-02-01 | 贵州省印江县依仁食品有限公司 | A kind of sweet potato powder rice cake and preparation method thereof |
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