CN108719796A - The glutinous rice cakes and preparation method thereof with argy wormwood containing red bean paste - Google Patents
The glutinous rice cakes and preparation method thereof with argy wormwood containing red bean paste Download PDFInfo
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- CN108719796A CN108719796A CN201710257518.7A CN201710257518A CN108719796A CN 108719796 A CN108719796 A CN 108719796A CN 201710257518 A CN201710257518 A CN 201710257518A CN 108719796 A CN108719796 A CN 108719796A
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- argy wormwood
- glutinous rice
- red bean
- bean paste
- argy
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of glutinous rice cakes and preparation method thereof with argy wormwood containing red bean paste.The method for making the glutinous rice cakes with argy wormwood containing red bean paste includes：(a) pretreatment and stored frozen argy wormwood；(b) glutinous rice is impregnated in water, then mixes it with the secondary material including sea salt and sugar；(c) glutinous rice of the immersion and secondary material are mixed with the argy wormwood of defrosting and is steamed to prepare the steaming glutinous rice grain with argy wormwood；And (d) by described, the steaming glutinous rice grain with argy wormwood is put into bruisher, it is crushed for the first time to prepare the glutinous rice cakes with argy wormwood, it is secondary in bruisher to crush the glutinous rice cakes with argy wormwood crushed for the first time, the rice cake is filled with the red bean paste including walnut powder, and mixture is formed as to the glutinous rice cakes with argy wormwood containing red bean paste.
Description
Technical field
The present invention relates to the glutinous rice cakes and preparation method thereof with argy wormwood containing red bean paste, and more particularly, to
The glutinous rice cakes with argy wormwood containing red bean paste maintains original taste and flavor due to the pretreatment of argy wormwood, leads to simultaneously
Cross crushing steaming glutinous rice and there is good mouthfeel, and relate to and preparation method thereof.
Background technology
The starch of rice includes amylose and amylopectin.Particularly, non-glutinous rice is transparent, and include 15% to
20% amylose and 80% to 85% amylopectin, and glutinous rice be milky, it is opaque, and only include branch form sediment
Powder.
Non- glutinous rice and glutinous rice have sizable difference each other in terms of quality, and therefore when using glutinous rice to make steamed rice
When meal or rice cake, compared with non-glutinous rice, increased viscosity is shown.In addition, even if placing for a long time, steamed made of glutinous rice
Rice or rice cake will not become too hard, while can keep elasticity and pliability for a long time.Therefore, the food of glutinous rice processing is in product
There may be sizable difference each other in terms of matter.
If exposed for a long time at room temperature by the product that glutinous rice gelatinization makes, starch molecule can be connected by hydrogen bond
It connects, while water escapes into outside, therefore is hardened due to aging partly to form crystalline texture.
This aging of starch may by the ratio of components of starch type, amylose and amylopectin, storage temperature,
The influence of pH, water content and additive.Correspondingly, the aging of starch in order to prevent, has been carried out many trials：Add seaweed
Sugar, surfactant, emulsifier, oligosaccharide or uncooked amylum saccharifying amylase.
In general, by impregnating in water glutinous rice, the glutinous rice is cooked, smashs the rice to pieces in mortar, keeps it viscous
It is thick, glutinous rice product is then cut into scheduled size and shape and makes glutinous rice cakes.After smashing to pieces, the starch of glutinous rice cakes is by immediately
α states are gelatinized into, and are easy to digest.However, if the rice cake is exposed, starch is dried and becomes β types to be hardened
And taste is poor, and digestibility reduces.
However, when steaming hard glutinous rice cakes, the cake may be restored to original state, and therefore starch becomes soft
It is soft and be easy to digest.Korean Patent Registration bulletin the 10-1099619th (it is a kind of for make unhardened rice cake method and
The rice cake made by this method) disclose a kind of method for making rice cake comprising：(a) grain is impregnated in water, so
After remove water；(b) anhydrous grain is crushed, water is added, is then crushed again；(c) grain crushed again is cooked；And
(d) after cooling cooked grain, wheat flour is added and smashs mixture to pieces to form rice cake.However, since grain needs are pressed
It is broken several times, the above method needs long Production Time.Further, since wheat flour is added in grain, so the product is not
Pure glutinous rice cakes.
Korean Patent Registration bulletin the 10-1464105th (it is a kind of for make glutinous rice cakes method and it is a kind of use the party
The method that legal system makees block formula glutinous rice cakes) disclose a kind of method for making glutinous rice cakes comprising：It washs and soaks in clear water
Glutinous rice is steeped, is dehydrated and is crushed, the glutinous rice of crushing is made；The glutinous rice of the crushing is cooked to make glutinous rice cake；To glutinous
Rice cake base applies impact force repeatedly, to prepare the glutinous rice cakes with increased viscosity；And make glutinous rice cakes at a temperature of higher than zero
Curing, to enhance the flavor of glutinous rice cakes.In fact, the above method is characterized in that applying impact force repeatedly to glutinous rice cake, from
And improve viscosity.However, the technical configuration for the technical configuration and the present invention that above-mentioned this conventional method has is significantly different.
In addition, (the argy wormwood rice containing salted and ripe argy wormwood of Korean Patent Publication bulletin the 10-2013-74884th
Cake and preparation method thereof) provide a kind of method for making the argy wormwood rice cake containing salted and ripe argy wormwood, packet
It includes：Keep argy wormwood salted and at least 1 year ripe；The pretreatment of glutinous rice is carried out by impregnating glutinous rice in water, then simultaneously by rice washing
Crushing；The rice is steamed first, to heat the rice flour of the crushing with steam, is then processed into rice cake state；It will for the first time
The glutinous rice cakes steamed is mixed with salted and ripe argy wormwood, then secondary steams its；The secondary argy wormwood rice cake steamed is cold
But to 40 DEG C to 60 DEG C；Cooling argy wormwood rice cake is cut into the block with predetermined size；And it is the argy wormwood rice cake of stripping and slicing is mutual again
It mixes, is then smashed to pieces.It is above-mentioned due to steaming and cutting process however, although the viscosity of glutinous rice cakes can be improved
Method needs considerably long Production Time, and is related to there is a problem of cumbersome and complicated.
Alternatively, Korean Patent Registration bulletin the 10-1271298th (a method of for making argy wormwood rice cake) it discloses
A method of for making argy wormwood rice cake comprising：Mugwort leaf is steamed 7 to 13 minutes with steam, is washed simultaneously with warm water
The first step of dehydration；1600 grams of glutinous rice flours, 17 to 23 minutes the second steps are heated with steam；The first work is come from by 1000 grams
The mugwort leaf of sequence is added in the glutinous rice flour from the second step, then uses 27 to 33 minutes third works of steam heating mixt
Sequence；The fourth step that the product from the third step is crushed and squeezed out by rice cake extruder；By the production from the fourth step
Product are introduced into rice cake bruisher and are smashed to pieces 3 to 5 minutes the 5th processes with 400 to 500 times per minute by the product；And
Product from the 5th process is individually packaged into the 6th process of the appropriate piece for providing size.However, there are numerous for the above method
Trivial and complicated problem.
In addition, traditional glutinous rice cakes with argy wormwood is prepared by the following procedure：Two kinds of main materials are mixed at a predetermined ratio
(i.e. glutinous rice flour and argy wormwood), by mixture with as secondary material sugar or salt mix, steamed in steamer, by what is steamed
Mixture is molded into the cake of round rice cake, glutinous rice cakes or semilune rice cake, and stir-fry bean powder, soft cooked rice noodles or stir-fry Piza powder is used in combination to be coated in rice
On cake.
However, this glutinous rice cakes with argy wormwood as described above has improved hardness, caking property, adhesiveness and gluing
Property, therefore it is very viscous in oral cavity.Further, since low elasticity or chewiness, the rice cake have the shortcomings that poor taste.
Further, since argy wormwood paste or mugwort powder are prepared by crushing mugwort leaf, so mouthfeel reduces.In addition, ending sometimes
Mugwort is by enzyme denaturation so that taste, flavor and the color of argy wormwood are deteriorated, so as to cause another problem.
Invention content
In view of the above situation, it is glutinous with argy wormwood containing red bean paste for making that the object of the present invention is to provide a kind of
The method of rice cake maintains original taste and flavor, while steaming glutinous rice by crushing by having due to the pretreatment of argy wormwood
Good mouthfeel, such as caking property, adhesiveness, elasticity, chewiness and adhesivity.
It is a further object to provide a kind of glutinous rice cakes with argy wormwood containing red bean paste, it is pre- due to argy wormwood
Processing maintains original taste and flavor, while steaming glutinous rice by crushing by having fabulous mouthfeel.
To achieve the goals above, according to an aspect of the invention, there is provided a kind of containing red bean paste for making
The method of glutinous rice cakes with argy wormwood comprising：(a) pretreatment and stored frozen argy wormwood；(b) glutinous rice is impregnated in water, then
It is mixed with the secondary material including sea salt and sugar；(c) argy wormwood of the glutinous rice of the immersion and secondary material and defrosting is mixed
It closes, and is steamed to prepare the steaming glutinous rice grain with argy wormwood；And the steaming glutinous rice grain with argy wormwood (d) is put into bruisher
In, it is crushed for the first time to prepare the glutinous rice cakes with argy wormwood, what secondary crushing crushed for the first time in bruisher carries argy wormwood
Glutinous rice cakes fills rice cake in molding machine with the red bean paste comprising walnut powder, and form the mixture into the molding machine for
The glutinous rice cakes with argy wormwood containing red bean paste.
In addition, according to another aspect of the present invention, providing a kind of glutinous rice cakes with argy wormwood containing red bean paste, phase
Total weight for glutinous rice cakes includes the Chinese mugwort of the glutinous rice of (" wt.% ") 50% to 60%, 20wt.% to 25wt.% by weight
Wormwood artemisia, the red bean paste of 17wt.% to 23wt.%, the walnut of 2wt.% to 3wt.%, 0.1wt.% to 1wt.% sea salt and
The sugar of 0.5wt.% to 1.5wt.%.
In addition, the present invention provides a kind of glutinous rice cakes with argy wormwood containing red bean paste made by the above method.
According to the present invention it is possible to the glutinous rice cakes with argy wormwood containing red bean paste be provided, due to the pretreatment of argy wormwood, tool
There are original taste and flavor, while glutinous rice is steamed by crushing, with good mouthfeel.
Description of the drawings
From the detailed description below in conjunction with attached drawing, above and other objects of the present invention, feature will be more clearly understood
With other advantages, wherein：
Fig. 1 is the flow chart for the production method for indicating the glutinous rice cakes with argy wormwood according to the present invention containing red bean paste；
Fig. 2 is the photo for indicating the glutinous rice cakes with argy wormwood according to the present invention containing red bean paste；And
Fig. 3 is the photo for the cross section for indicating the glutinous rice cakes with argy wormwood according to the present invention containing red bean paste.
Specific implementation mode
The invention discloses a kind of methods for making the glutinous rice cakes with argy wormwood containing red bean paste comprising：(a)
Pre-process simultaneously stored frozen argy wormwood；(b) glutinous rice is impregnated in water, then mixes it with the secondary material including sea salt and sugar；
(c) glutinous rice of immersion and secondary material are mixed and is steamed with the argy wormwood of defrosting, to prepare the steaming glutinous rice grain with argy wormwood；
And (d) the steaming glutinous rice grain with argy wormwood is put into bruisher, it is crushed to the glutinous rice cakes that argy wormwood is carried with preparation for the first time,
It is secondary in bruisher to crush the glutinous rice cakes with argy wormwood crushed for the first time, it is filled with the red bean paste comprising walnut powder in molding machine
Rice cake, and formed the mixture into as the glutinous rice cakes with argy wormwood containing red bean paste in molding machine.
The argy wormwood (absinth) used in the method for making the glutinous rice cakes with argy wormwood of the present invention is chrysanthemum section
A member of perennial plant.There are about 38 kinds of argy wormwoods in the country, and may include South Korea local argy wormwood, such as takes mountain from the Chinese
Argy wormwood, from Jiang Yuandao or Ji Lishan (Jiri mountain) Injin argy wormwoods (" Injinssuk "), from West Coast
Herbal medicine argy wormwood, Jiang Hua argy wormwood (" Sajabalssuk ") etc. from Jiang Hua island.
Above-mentioned argy wormwood is well known to chronic gastric disorder, anti parasitic treatment, removing stench, lower abdominal pain, heavy breathing
Asthma and hemostasis are effective, and beneficial to digesting, beneficial to blood clean, while having as diuretics, tonic and beauty enhancing
The advantageous effect of agent.In addition, it was reported that argy wormwood have multiple biological activities, such as anti-inflammatory effect, antibacterial action, antitumaous effect,
Reduce alcohol levels in blood samples concentration, antioxidation etc..
In addition, it is also reported that the antimutagenic effect of the derived essential oil due to argy wormwood, the liver function protective effect of Injin argy wormwoods
With anti-inflammatory effect etc..Furthermore it is known that the Multiple components such as the Jaceosidin contained in argy wormwood, sesamin burst to stomach
Ulcer, cancer, hyperlipemia etc. have special role.Widely, it is known that argy wormwood is also to different to anti-diabetic and/or a variety of liver functions
Chang Youxiao.
Since argy wormwood contains a large amount of fiber, enable to intestines peristalsis smooth and effective, and can secreting mucus,
To contribute to regularly defecation.It is also known that argy wormwood is to the blood circulation of sanguimotor improved effect, to strengthen
Stomach and enteron aisle.
It is reported that in artemisia argyi plant fresh 100g, containing 5.2 grams of protein, 0.8 gram of lipid, 4.0g glucose,
3.7g fibers and 2.0g ash contents and contain minerals and vitamins, such as 93mg calcium, 55mg phosphorus, 10.9mg iron, 7940IU dimension lifes
Plain A, 0.44mg vitamin B1,0.16mg vitamin B2s, 4.5mg niacin, 20mg vitamin Cs etc..
Recently, noodles, candy, beverage substitute are developed using the peculiar taste of argy wormwood and taste.In addition, ending collecting
It after the stem and leaf of wormwood artemisia, is dried in the cool, dry argy wormwood is widely used in drug.In addition, dry argy wormwood also by with
In making tea or as the material of food (such as soup, rice cake, thin pancake, seasoning vegetable etc.).
Wherein, specifically, argy wormwood rice cake is currently to make and eat, the ancient custom according to ancient custom
It is related to：Mugwort leaf is acquired, is crushed and is added in non-glutinous rice flour, kneading mixture so that green is presented, then by kneading
Dough the rice cake of coining is made.
In the method according to the present invention for making the glutinous rice cakes with argy wormwood, step (a) may include：By argy wormwood
Leaf and stem be cut into the piece of 1/8 to 1/12 size with original size；By described in 100 DEG C to 120 DEG C of hot water
It boils that so that it is boiled within 1 minute to 3 minutes half-mature, enzyme is made to inactivate；Half-mature argy wormwood will be boiled to be dehydrated for the first time to remove 15% to 25%
Water content；And the argy wormwood that stored frozen is dehydrated in -10 DEG C to -30 DEG C of refrigerator.
In the method according to the present invention for making the glutinous rice cakes with argy wormwood, step (b) may include：In room temperature
The argy wormwood of lower naturally to thaw freezing；By the argy wormwood second dehydration to remove 35% to 45% water content；And by the argy wormwood
With impregnate glutinous rice in water and secondary material mixes.
Method according to the present invention for making the glutinous rice cakes with argy wormwood, total crushing of the glutinous rice cakes with argy wormwood
Ratio can 30% to 70% range.
It is according to the present invention for makes with argy wormwood glutinous rice cakes method, if with argy wormwood glutinous rice cakes always
Crushing ratio is less than 30% or more than 70%, then rice cake is it is possible that the problem of taste bad.
The red bean paste (red bean mud) that uses can be in the method for making the glutinous rice cakes for carrying argy wormwood of the present invention
The red bean paste fine crushing and/or full red bean paste of cooked state, by the way that red bean to be boiled to and crushed the red bean grain boiled in water
Sugar or salt is added thereto simultaneously and prepares.The red bean paste being prepared has fabulous palatability, therefore can be used for extensive
In, such as production bread, rice cake, ice cream and/or water ice.
In addition, the present invention relates to a kind of glutinous rice cakes with argy wormwood containing red bean paste comprising relative to the glutinous rice
The glutinous rice of total weight 50wt.% to 60wt.%, the argy wormwood of 20wt.% to 25wt.%, the 17wt.% of cake are red to 23wt.%'s
The sugar of sweetened bean paste, the walnut of 2wt.% to 3wt.%, the sea salt of 0.1wt.% to 1wt.% and 0.5wt.% to 1.5wt.%.
Glutinous rice cakes according to the present invention with argy wormwood, it is 2 that red bean paste, which can be by weight mixed proportion,:1 it is thin red
The mixture of sweetened bean paste and full red bean paste, and further include walnut powder.
Hereinafter, the method according to the present invention for making the glutinous rice cakes with argy wormwood will be described in further detail.
(1) pretreatment and storage of argy wormwood
Argy wormwood rots and in order to make enzyme inactivate in order to prevent, and after acquiring argy wormwood, leaf and young stem are divided from argy wormwood
From and washed, mugwort leaf and stem are cut into the piece of the size with original size 1/8 to 1/12 by crusher.
Since mugwort leaf and argy wormwood stem provide synergistic effect for the raising of the mouthfeel of the glutinous rice cakes with argy wormwood of crushing,
So mugwort leaf and argy wormwood stem preferably by cutting rather than crush to use.
The argy wormwood of cutting boiled in 100 DEG C to 120 DEG C of hot water to so that it is boiled half-mature, so that enzyme is inactivated, so
It is dehydrated for the first time afterwards to remove 15% to 25% water content, and argy wormwood is stored in -10 DEG C to -30 DEG C of refrigerator.
The Chinese from Jizhou Island takes usual 1 year harvest of mountain argy wormwood (" Hallasanssuk ") primary, and can use same
When stored up to 1 year.Therefore, when residual moisture content is maintained at 75% to 85% by first time dehydration, argy wormwood can
To keep its original color or flavor well, and it is easy to carry out stored frozen.
The argy wormwood of freezing can naturally to thaw at room temperature, and carry out second dehydration to remove 35% to 45% in argy wormwood
Water content.Ranging from the 35% to 45% of the final water content of argy wormwood.Therefore, be added without individual water by argy wormwood be immersed in
After glutinous rice and secondary material mixing in water, mixture is steamed in digester, argy wormwood is carried containing red bean paste to prepare
Glutinous rice cakes.Relative to the glutinous rice cakes with argy wormwood of 100wt.% in total, the argy wormwood of defrosting preferably with 20wt.% extremely
The amount of 25wt.% uses.
(2) mixing of the pretreatment of glutinous rice and main material and secondary material
After buying new glutinous rice and being cleaned with pure water, at room temperature, rice is impregnated 1 to 3 hour in water at non-winter,
Or it is impregnated 2 to 4 hours when in winter.Relative to the steaming glutinous rice grain with argy wormwood of 100wt.% in total, the glutinous rice of immersion with
The amount of 50wt.% to 60wt.% uses.
In order to improve the taste and physical property of the steaming glutinous rice grain for carrying argy wormwood, using salt with sugared as secondary material.It is special
Not, for the entire glutinous rice cakes with argy wormwood of 100wt.%, salt can be sea salt, and with 0.1wt.% to 1wt.%'s
Amount uses, and sugar can be used with the amount of 0.5wt.% to 1.5wt.%.
(3) main material and secondary material are steamed and prepares the steaming glutinous rice grain with argy wormwood
By the argy wormwood of 20wt.% to 25wt.%, the sea salt of 0.1wt.% to 1wt.%, 0.5wt.% to 1.5wt.%
The sugar immersion that is added to 50wt.% to 60wt.% glutinous rice in, and after evenly mixing by it, mixture is put into pottery and is steamed
It in pot and is placed in steam copper, using with 1.2kg/cm at 100 DEG C to 120 DEG C2The steam of pressure is by mixture steam
Heating 25 to 35 minutes, to prepare the steaming glutinous rice grain with argy wormwood.
(4) glutinous rice grain and preparation glutinous rice cakes with argy wormwood containing red bean paste of the crushing with argy wormwood
The ripe glutinous rice grain with argy wormwood is put into bruisher and is smashed to pieces 20 to 40 seconds, it is then secondary in above-mentioned bruisher
Crush the glutinous rice cakes with argy wormwood crushed for the first time.
When the steaming glutinous rice grain with argy wormwood is unevenly crushed, these grain may be closed with argy wormwood particle group
Come, and the elasticity in oral cavity is felt to show synergistic effect with chewiness, so as to improve mouthfeel.In addition, reducing such as viscous
The shortcomings that conjunction property and adhesivity, thus provide the better taste of the glutinous rice cakes with argy wormwood.
When the summation of crushing ratio during crushing process and secondary crushing for the first time is 30wt.% to 70wt.%,
With the red bean paste filling rice cake for including walnut powder in molding machine, then the product is shaped to carry argy wormwood containing red bean paste
Glutinous rice cakes.
Hereinafter, the present invention will be more fully described by following embodiment and experimental example.The embodiment that is itd is proposed and
Experimental example is only used for illustrating embodiments of the present invention, and therefore protection scope of the present invention is not particularly limited to this.
<Embodiment 1 to 5 and comparative example 1 to 4>
By under sea wind, Jizhou Island the Chinese take mountain growth argy wormwood leaf and stem cut into original size 1/9
To the piece of 1/11 size, and argy wormwood piece boils in 110 DEG C of hot water to so that it is boiled half-mature so that after enzyme inactivation, it will
It boils half-mature argy wormwood to be dehydrated for the first time to remove 15% to 25% water content, and is stored in -20 DEG C of refrigerator.Hereafter, will
The argy wormwood naturally to thaw of freezing, then second dehydration to be to reach 40% water content, then by argy wormwood with impregnate in water glutinous
Rice and secondary material (such as sea salt and sugar) mixing.
The argy wormwood for the glutinous rice, defrosting that will be impregnated and secondary material together after evenly mixing, mixture is put into pottery and is steamed
It in pot and is placed in steam copper, then using with 1.2kg/cm2The steam of pressure heats 30 DEG C of minutes at 110 DEG C, from
And prepare the steaming glutinous rice grain with argy wormwood.
After the ripe glutinous rice grain with argy wormwood is put into rice cake bruisher, smashed to pieces 30 seconds to be pressed for the first time
The broken glutinous rice cakes with argy wormwood, and the glutinous rice cakes with argy wormwood that secondary crushing crushes for the first time, with including the red of walnut powder
Sweetened bean paste fills the rice cake, then which is shaped to the glutinous rice cakes with argy wormwood containing red bean paste.
Crushing ratio (%) and the content (wt.%) of each ingredient are as shown in table 1 below.
[table 1]
| Classification | Comparative example 1 | Comparative example 2 | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 3 | Comparative example 4 |
| Crushing ratio | 15 | 25 | 30 | 40 | 50 | 60 | 70 | 80 | 0 |
| Glutinous rice | 50 | 50 | 50 | 50 | 50 | 50 | 50 | 50 | 50 |
| Pretreated argy wormwood | 20 | 20 | 20 | 20 | 20 | 20 | 20 | 20 | 20 |
| Red bean paste | 23 | 23 | 23 | 23 | 23 | 23 | 23 | 23 | 23 |
| Walnut powder | 4.5 | 4.5 | 4.5 | 4.5 | 4.5 | 4.5 | 4.5 | 4.5 | 4.5 |
| Sugar | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
| Sea salt | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| In total | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
<Experimental example 1>Comparison based on crushing ratio to the physical property of the glutinous rice cakes with argy wormwood containing red bean paste
In order to study respectively produced in embodiment 1 to 5 and comparative example 1 to 4 it is glutinous with argy wormwood containing red bean paste
The physical property of rice cake uses texture analyzer (TA-XT2 stablizes micro-system (Stable Micro System), England)
Measure texture attribute.
The size of each sample to be measured be 5 × 5 × 2cm, and based on the power-obtained by continuous compression twice away from
Then texture profile analysis (TPA) from curve to determine sample calculates average value by measured value three times.
Measured by texture analyzer includes that carrying for hardness, caking property, adhesiveness, elasticity, adhesivity and chewiness ends
The physical property of the glutinous rice cakes of wormwood artemisia, measurement result are illustrated in the following table 2.This measuring condition is as described below.
Height of specimen：20mm, test method and condition：TPA, pretest speed：2.0mm/sec, main test speed：
1.5mm/sec, rear test speed：2.0mm/sec, compression：The 30% of thickness of sample, time：2 seconds, mode of braking：Automatically, it makes
Power：10g, probe：50mm
[table 2]
As shown in table 2, it can be seen that the glutinous rice cakes with argy wormwood according to the present invention containing red bean paste has significantly excellent
Different advantageously influences hardness, elasticity and the chewiness of mouthfeel, and compared with the control, significantly reduces and negatively affect mouthfeel
Caking property, adhesiveness and adhesivity.
<Experimental example 2>Functional test
In order to study the glutinous rice with argy wormwood containing red bean paste prepared in embodiment 1 to 5 and comparative example 1 to 4 respectively
The functional characteristic of cake, well-trained group (ten how old, twenties, one's thirties, men and women each 10 in fortyish each group
People) participate in (5 points based on 5 points of ranges：It is very outstanding, 4 points：It is outstanding, 3 points：Normally, 2 points or less：It is insufficient) related wind
The functional test of taste, taste, quality and whole palatability, measurement result are illustrated in the following table 3.
[table 3]
As shown in table 3, it can be seen that compared with being less than 30% and the comparative example 1 to 4 more than 70% including crushing ratio,
Embodiment 1 to 5 including ranging from 30% to 70% crushing ratio has excellent taste, quality and whole palatability.It is special
Not, the comparative example 4 for not crushing process shows excessively poor taste, quality and whole palatability.
As described above, describing the present invention by reference to preferred embodiment.It will be understood by those skilled in the art, however, that
It does not depart from appended below book in the case of the spirit and scope of the present invention of defined, various modifications of the invention
And/or it is possible to change.
According to the present invention it is possible to provide a kind of glutinous rice cakes with argy wormwood containing red bean paste, due to the pretreatment of argy wormwood,
It steams glutinous rice by crushing by has fabulous mouthfeel with original taste and flavor.Therefore, the present invention can be effective
Ground is applied to technical field according to the present invention.
Claims (3)
1. a kind of method for making the glutinous rice cakes with argy wormwood containing red bean paste comprising：
(a) mugwort leaf and argy wormwood stem are cut into the piece of 1/8 to 1/12 size with original size, then extremely at 100 DEG C
Boiling the argy wormwood piece of the cutting in 120 DEG C of hot water makes it boil half-mature so that enzyme inactivates, then by institute for 1 to 3 minute
It states and boils the water content that half-mature argy wormwood is dehydrated removing 15% to 25% for the first time, then freezed in -10 DEG C to -30 DEG C of refrigerator
Store the product of dehydration；
(b) argy wormwood freezed described in naturally to thaw at room temperature is with by its second dehydration, and remove 35% to 45% it is aqueous
Amount, the argy wormwood to be thawed impregnate glutinous rice in water, and the glutinous rice is mixed with the secondary material including sea salt and sugar,
And then it is mixed with the argy wormwood of the defrosting, to prepare the mixture of glutinous rice and argy wormwood；
(c) mixture for steaming the glutinous rice and argy wormwood that are obtained in step (b), to prepare the steaming glutinous rice grain with argy wormwood；
And
(d) by described, the steaming glutinous rice grain with argy wormwood is put into bruisher and crushes it for the first time, the secondary crushing in bruisher
The glutinous rice cakes with argy wormwood crushed for the first time, then, with the red bean paste filling rice cake for including walnut powder in molding machine, with
It is shaped to the glutinous rice cakes with argy wormwood containing red bean paste afterwards, wherein the whole crushing ratio of the glutinous rice cakes with argy wormwood
Range of the example 30% to 70%.
2. according to the method described in claim 1, wherein, the glutinous rice cakes with argy wormwood containing red bean paste is made, so that
Its relative to the total weight of the rice cake include the glutinous rice of 50wt.% to 60wt.%, 20wt.% to 25wt.% argy wormwood,
17wt.% is to 23wt.% red bean pastes, the sea salt and 0.5wt.% of the walnut of 2wt.% to 3wt.%, 0.1wt.% to 1wt.%
To the sugar of 1.5wt.%.
3. according to the method described in claim 1, wherein, it is 2 that the red bean paste, which is by weight mixed proportion,:1 thin red bean
The mixture of husky and full red bean paste.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103717088A (en) * | 2011-06-30 | 2014-04-09 | 大韩民国（农村振兴厅长） | Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same |
| CN105394536A (en) * | 2015-11-25 | 2016-03-16 | 蔡勇建 | Vanilla purple glutinous rice cake capable of dispelling wind and nourishing stomach and preparation method thereof |
| CN105962077A (en) * | 2016-05-13 | 2016-09-28 | 许昌学院 | Asiatic wormwood rice cakes and preparation method thereof |
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2017
- 2017-04-19 CN CN201710257518.7A patent/CN108719796A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103717088A (en) * | 2011-06-30 | 2014-04-09 | 大韩民国（农村振兴厅长） | Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same |
| CN105394536A (en) * | 2015-11-25 | 2016-03-16 | 蔡勇建 | Vanilla purple glutinous rice cake capable of dispelling wind and nourishing stomach and preparation method thereof |
| CN105962077A (en) * | 2016-05-13 | 2016-09-28 | 许昌学院 | Asiatic wormwood rice cakes and preparation method thereof |
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Application publication date: 20181102 |