JPH10286064A - Rice cracker containing medicinal ginseng - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a rice cracker containing medicinal ginseng useful as a health food, etc., excellent in flavor, and capable of suppressing the bitter taste and digestive unfavorableness of medicinal ginseng and easy to take, by including a medicinal ginseng liquid extract. SOLUTION: This rice cracker contains a liquid and/or powder extract from any medicinal ginsengs selected from the group consisting of Panax ginseng, Panax japonicus, Panax motoginseng, American ginseng, Himalayan ginseng and Acanthopanax senticosus Harms. Preferably, the amount of the medicinal ginseng powder to be added is 5 to 15 pts.wt. based on 100 pts.wt. of glutinous rice or the other rice material such as rice flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food containing ginseng, and more particularly to a ginseng extract and / or ginseng extract.
Or a rice confection containing powder.

[0002]

2. Description of the Related Art Ginseng has been used as a crude drug having effects such as nutrition and tonic since ancient times. In recent years, scientific studies have revealed the pharmacological effects, clinical effects, and the like of ginseng. In general, for example, ginseng tea and health drinks containing ginseng extract are used. However, the extract of ginseng has a unique smell and bitterness, and many people avoid eating and drinking due to this unique flavor when mixed with foods and beverages. Therefore, it is desired that ginseng, which is good for the body, be made easier to eat and drink.

On the other hand, a ginseng extract and / or powder is mixed with glutinous rice and / or glutinous rice powder, steamed, ground and kneaded to obtain a ginseng-containing mochi confectionery, and medicinal products. Ginseng extract and / or
Or, mix the powder with steamed glutinous rice and / or rice flour, crush or knead and bake to make it easy to ingest ginseng.
No baked confectionery like this has been known so far.

[0004]

SUMMARY OF THE INVENTION The present invention is to solve the above-mentioned conventional problems. Accordingly, an object of the present invention is to provide a ginseng-filled rice confection with improved ginseng's unique flavor, which is easy to ingest. Another object of the present invention is to provide a rice confection having an added value as a health food by adding ginseng.

[0005]

Means for Solving the Problems As a result of earnest studies, the present inventors have mixed an extract and / or powder of ginseng with glutinous rice and / or glutinous rice flour and steamed, milled or kneaded it. By mixing the ginseng extract and / or powder with steamed glutinous rice and / or rice flour,
Mild or kneaded and baked to make ginseng easy-to-ingest rice crackers, such as "arare" or "senbei", which reduce the bitterness and difficulty in eating ginseng and make it easier to consume This led to the completion of the present invention.

The ginseng-containing rice crackers of the present invention contain at least one extract of ginseng and / or powder.

[0007] In one embodiment, the ginseng-filled rice confection of the present invention contains an extract and / or powder of two or more ginseng.

[0008] In a preferred embodiment, the ginseng is a ginseng (Panax ginseng CAMayer), a bamboo ginseng (Panax japonicus CAMayer), or a ginseng (Panax noto).
ginseng (Burh.) FHChen.), American ginseng (Panax qui
nquefolium L.), Himalayan ginseng (Panax pseudoginseng s
ubsp. himalaicus Hara) and Eleuthero (Acanthopa)
nax senticosus Harms).

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the rice confection containing ginseng of the present invention will be described in detail.

[0010] In the present specification, rice confectionery refers to a Japanese confectionery mainly made of rice. Rice crackers include rice cakes and baked goods. Mochi confections include unseasoned mochi and mochi that has been seasoned with seasonings such as bean jam, yellow flour, and sesame. Baked confectionery includes hail and rice crackers. Baked confectionery using mainly glutinous rice or glutinous rice flour is called "arare", and baked confectionery mainly using glutinous rice or glutinous rice flour is called "senbei".

[0011] In the present specification, ginseng refers to ginseng used as a crude drug. For example, Ginseng (Pan
ax ginseng CAMayer), bamboo ginseng (Panax japonicus C.
A. Mayer), Panax notoginseng (Burh.) FHC
hen.), American ginseng (Panaxquinquefolium L.), Himalayan ginseng (Panax pseudoginseng subsp. himalaicus Har
a), and Eleuthero (Acanthopanax senticosus Harm
s). In the present invention, only one kind of ginseng may be used, or two or more kinds may be used in combination. Ginseng contains different saponins depending on its type, and its pharmacological effect is also different. Therefore, when two or more kinds of ginseng are used in combination, a wide range of pharmacological effects can be expected.

[0012] The extract of ginseng is usually obtained by extracting ginseng with water. Extraction with a solvent containing water (such as ethanol) is also possible. The ginseng to be extracted may be raw or dried. Usually, roots are used. When raw roots are used, those that have been chopped or ground are preferred in terms of extraction efficiency. When it is a dried product, it is preferably a powder from the viewpoint of extraction efficiency, and more preferably a fine powder. The extraction temperature is typically between 40C and 100C under normal pressure. It is also possible to extract at 100 ° C. to 121 ° C. under pressure. Industrially, extraction at 60 ° C to 95 ° C under normal pressure is preferred from the viewpoint of operability. The extraction time varies depending on the temperature, but is typically 2 hours to 72 hours, preferably 4 hours to 24 hours. For the production of rice confectionery, the extract may be used as it is or may be used after being concentrated.

The ginseng powder can be obtained by crushing the dried roots of ginseng. The powder is preferably as fine as possible.

In the rice confection containing ginseng of the present invention, the amount of ginseng powder added is up to about 40 parts by weight per 100 parts by weight of raw rice such as glutinous rice or rice flour. If the amount exceeds about 40 parts by weight, the moldability tends to deteriorate, and the bitterness peculiar to ginseng tends to increase. Considering the daily intake of ginseng as a crude drug, the taste and moldability of rice crackers, the amount added is preferably about 1 to about 20 parts by weight, more preferably about 5 to about 15 parts by weight.

[0015] The amount of the extract of the ginseng is based on 100 g of raw rice such as glutinous rice or rice flour per solid content of the extract.
Up to about 20 parts by weight per part by weight. About 20
When the amount exceeds the weight part, the moldability of the rice cracker tends to be deteriorated and the bitterness tends to be increased, as in the above case. The amount of addition
Preferably from about 0.1 to about 12 parts by weight, more preferably from about 0.2 to about 9 parts by weight, even more preferably from about 0.3 to about 6 parts by weight.

The ginseng-containing rice confectionery of the present invention is produced by adding a ginseng extract and / or powder to ordinary rice confectionery raw materials according to a conventional method. The production method typically includes a step of mixing an extract and / or powder of ginseng with raw rice, and a step of molding the mixture. Usually, a process of steaming and milling the raw rice is added before or after mixing with ginseng. In the case of baked goods, the method further includes a step of heating the molded mixture.

For example, glutinous rice and / or glutinous rice flour may be mixed with an extract and / or powder of ginseng and steamed, and the mixture may be ground or kneaded and then molded into a suitable shape. A mochi confection containing ginseng can be obtained. After mixing the extract and / or powder of ginseng with steamed glutinous rice and / or rice flour, the mixture is polished or kneaded into rice cakes,
Molded into a suitable shape, dried and then baked or fried in oil, a baked confectionery containing ginseng can be obtained. In each case, a sweetener or a flavor may be added as necessary.

The rice cracker of the present invention is delicious as it is without being seasoned, but may be seasoned with ordinary rice cracker.
When the rice cracker of the present invention is a rice cake, as an example of seasoning,
Bean jam, yellow powder, sesame, sugar, soy sauce and the like. When the rice confectionery of the present invention is a baked confectionery, examples of the seasoning include salty taste, soy sauce taste, sugar taste and the like. By seasoning, the rice cracker of the present invention becomes more delicious.

The rice cracker of the present invention may further contain an additive for enhancing the flavor. Examples of additives include laver, kelp, shrimp, sesame, soybeans, peanuts, cheese and the like.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

[0021]

【Example】

(Example 1) Production of rice confection containing ginseng powder 5 kg of glutinous rice was steamed, and 500 g of ginseng (red ginseng) powder (manufactured by Nagaoka Jitsugyo Co., Ltd.) was added. This was spread thinly to a thickness of 2 mm, cut into 2 × 2 cm squares, and dried overnight. These were baked in the same manner as normal hail. Some were baked after being seasoned using a salty, soy sauce or sugar flavoring liquid. The unglazed unglazed hail had the flavor of ginseng, but was less bitter and easier to eat. In addition, each seasoned hail was salty, soy sauce, or sugary, in addition to the ginseng flavor, and was tasteful and luxurious.

(Example 2) Preparation of rice cake confectionery containing ginseng powder 5 g of glutinous rice and 500 g of ginseng (red ginseng) powder (manufactured by Nagaoka Jitsugyo Co., Ltd.) were mixed and steamed, and it took about 20 minutes. It was raised in a rice cake shape, and this was rolled into a small rice cake having a diameter of about 4 cm. Some of these were used to wrap the bean jam or dust it.
The mochi with nothing attached was slightly less sticky, but was delicious and could be eaten in the same way as ordinary mochi. The wrapped bean paste and the mochi confections dusted with yellow flour were tasteful, high-class and tasty, in addition to the flavor of ginseng and the taste of bean jam or yellow flour, respectively.

(Example 3) Preparation of rice confection containing ginseng extract liquid 5 kg of glutinous rice is steamed, and 25 g of a ginseng concentrated extract liquid having a water content of 25% (manufactured by Nagaoka Industrial Co., Ltd.) is added. I raised it like a mochi. Spread this thinly to a thickness of 3mm and 1 × 4
The pieces were cut into cm squares and dried overnight. These were baked in the same manner as normal hail. Some were baked after being seasoned with each of the salty or soy sauce flavoring liquids. Furthermore, nori for rolled sushi was wound. These nori rolls containing the ginseng extract solution were high-quality and delicious because the ginseng flavor and the nori flavor were combined.

(Example 4) Production of rice confection containing ginseng powder 5 g of glutinous rice is steamed, 500 g of dried root of ginseng (manufactured by Nagaoka Jitsugyo Co., Ltd.) is added, and the rice cake is raised for about 20 minutes. Was. Spread this thinly to a thickness of 3mm and 0.5 ×
The pieces were cut into 5 cm squares and dried overnight. These were fried in salad oil, sprinkled with salt and seasoned to make rice crackers. These rice crackers have the flavor of American ginseng,
There was no bad smell, little bitterness and it was delicious.

Example 5 Production of Rice Confectionery with Mixed Extract of Ginseng, Bamboo Ginseng, and Eleuthero 5 g of Ginseng Concentrated Extract (Nagaoka Jitsugyo Co., Ltd.) having steam content of 5 kg and 25% water content, 10 g of bamboo ginseng concentrated extract with 25% moisture content (manufactured by Nagaoka Jitsugyo Co., Ltd.) and 10 g of Ezokogi concentrate extract with 25% moisture content (manufactured by Nagaoka Jitsugyo Co., Ltd.)
A mixture of 10 g in advance was added, and the mixture was raised in a rice cake form over about 20 minutes. Spread it thinly to a thickness of 2mm and 2x
The pieces were cut into 2 cm squares and dried overnight. These were baked in the same manner as normal hail. Some are
It was baked after seasoning with a soy sauce flavoring liquid. These unglazed hues retained the flavor of ginseng, bamboo ginseng, and eleuthero extracts, but had little smell and bitterness. The one with soy sauce flavor has the taste of ginseng but has less bitterness and is delicious.
It was a classy one.

[0026]

Industrial Applicability According to the present invention, there is provided an easy-to-eat rice confection containing an extract and / or powder of ginseng and having an improved unique flavor of the ginseng. The ginseng-containing rice cracker of the present invention can be ingested as a health food.
Therefore, according to the present invention, it is possible to increase the added value of rice confections which have been relatively inexpensive in the past.

Claims (3)

[Claims] 1. Ginseng-filled rice confections comprising at least one extract and / or powder of ginseng. 2. The ginseng-filled rice confection according to claim 1, comprising an extract and / or powder of at least two kinds of ginseng. 3. The ginseng is ginseng (Panax gin).
seng CAMayer), bamboo ginseng (Panax japonicus CAMaye)
r), Ginseng (Panax notoginseng (Burh.) FHChen.),
American ginseng (Panax quinquefolium L.), Himalayan ginseng
The ginseng-filled rice confection according to claim 1 or 2, which is selected from the group consisting of (Panax pseudoginseng subsp. Himalaicus Hara) and eleuthero (Acanthopanax senticosus Harms).