KR101298475B1 - Preparation method for rice cake comprising ramie leaf - Google Patents

Abstract

The present invention comprises the steps of boiled raw mosquito leaves in water at 80 to 100 ℃, enzymatic reaction of the poached moss leaves with cellulose degrading enzyme, hot air dried the enzyme-reacted moss leaves and then pulverized to produce a powder of moss leaves; And a step of adding 2 to 15 parts by weight of a powdered mosquito leaf powder with respect to 100 parts by weight of non-glutinous rice. This uniform, easy to use and has no stiffness, in particular, aging is suppressed in making rice cakes, there is an advantage that can suppress the growth of microorganisms in the distribution process.

Description

Preparation method of rice cakes {Preparation method for rice cake comprising ramie leaf}

The present invention relates to a method for producing moshi-teok using mosquito leaf powder treated with cellulose degrading enzyme, and may be used for preparing various mochi such as sulgidduk and songpyeon.

Boehmeria nivea L. is a perennial plant belonging to the Uriticaceae family, which is also known as ramie or geuma. Its origin is Southeast Asia, and is currently distributed in Korea, China, the Philippines, India, etc., It lives in warm regions.

Mosquito leaf for medicinal use and edible has unique scent.It is rich in dietary fiber, vitamin C, Ca, K, Mg, etc. Among the dietary fiber contained in mosquito grass, cellulose is 68.6 ~ 76.2%. (13.1 ~ 16.7%), pectin (1.9%), wax (0.3%), and lignin (1 ~ 2%).

The polyphenol-based material of motsuru leaves has a high antioxidative effect that is 6 times higher than that of mugwort. Dietary fiber often improves the water retention of fecal matter, thereby increasing the number of bowel movements and the number of times. , It has a special effect in enhancing nutritional supplement and antibody ability and promoting digestive function, promoting exercise of digestive tract in body to shorten stay time in the intestinal tract and lowering serum cholesterol concentration, and thus, can prevent obesity, hyperlipemia, arteriosclerosis, It is known that it can act as a substance that can prevent colon cancer and the like.

In addition, it has been reported that mushroom leaves are medically effective against toxoplasmosis, hemostasis, neuralgia, cold, edema, hepatitis and eczema. Especially, it is being studied in modern medicine because it has anticancer component. Its utility as anti - renal cancer drug has been proved.

Mochipu is generally used for cooling the heat of the summer season, known as "Gumma" or "Gumapo", and it is also used for food such as herbs, pickles, rice and kimchi .

Especially, boiled mushroom leaves and rice flour are kneaded together and kneaded to make beans, red beans, sesame, and other stuffed cucumber leaves. After making the hard housework in the summer in an old farmhouse, ~ 3 times bigger than mugwort, and it is said that it was made with the Songpyee which is thick and delicious, and it is one of the local foods of Yeonggwang province in Cholla province.

As a raw material for manufacturing such mosquito leaves, especially moss leaves, frozen boiled moss leaves are thawed whenever necessary and then thawed together with the dough material. In order to store for 1 year, a large freezer is required, the process of freezing and thawing is inconvenient, and the moisture content of the thawed mosquito leaves is not constant, so the quality of the prepared rice cake is not uniform. When the fresh leaf itself is hot-air dried and then pulverized, there is an advantage that it is convenient to store and measure the production of rice cakes.

Korean Laid-open Patent No. 10-2004-0015325 discloses the preparation of a powder of powdered powder, which is immersed in salt water, dried, and boiled in a cauldron for 10 minutes, then dipped in cold water for 6 hours, dried in a shade and then pulverized. Although the method is described, when the moss leaves immersed in cold water after boiling are dried in the shade, there is a fear of microbial growth in the process of drying for several days in the state of high moisture content in the shade.

In addition, Korean Patent Nos. 10-0858593 and 10-0845112 disclose that mosquito leaves are boiled in water at 80 to 100 ° C. for 3 to 5 minutes, squeeze out moisture, and wet pulverized and then mixed with other dough materials. Only when there is a leaf, it can be used immediately by boiling and then pulverized, then there is a limit to the manufacture of processed foods containing mosquito leaf all year in that it can be used only for 2 to 3 months of harvesting season.

In addition, Korean Patent No. 10-0770763 relates to a moshi leaf rice cake containing a seaweed, which is characterized by including the seaweed, the added moss leaves were only mixed by wet grinding after moistening the raw moss leaves. In addition, Korean Patent No. 10-0671531 relates to a fragrant songpyeon using fish meat and ramie leaves, after boiling the mosquito leaf in salt water at 80 to 100 ° C., washing the brine, and pulverizing it with other dough materials. It is also a method that can be used only in the harvesting season of mosquito leaves, and furthermore, there is a problem that it is difficult to crush the mosquito leaves sufficiently, resulting in a rough feeling in the mouth.

As a special product of Yeonggwang area, it is essential to secure stable, uniform and easy-to-use mosquito leaf raw materials for the specialization of ramie rice cakes.In particular, in the production of ramie rice cakes, the rice cakes are hardened only two or three days after the production. Due to the phenomenon, it is manufactured in Yeonggwang and delivered to the consumer and delivered to the consumer, and when it is ingested by the consumer, it is not delivered with the same quality as the first time of manufacture. There is a growing demand for a method of making rice cakes.

It is an object of the present invention to provide a method for producing a rice cake, in which aging is suppressed during production of the rice cake and the microbial growth can be suppressed in the distribution process.

The present invention comprises the steps of boiled raw mosquito leaves in water at 80 to 100 ℃, enzymatic reaction of the poached moss leaves with cellulose degrading enzyme, hot air dried the enzyme-reacted moss leaves and then pulverized to produce a powder of moss leaves; And adding 2 to 15 parts by weight of the mosquito leaf powder based on 100 parts by weight of non-glutinous rice.

In the method for producing moshi-teok of the present invention, the mixture of non-rice and mosquito leaf powder is further added by mixing with salt, sugar and water, and then steaming.

In the method of producing a rice cake of the present invention, to the mixture of non-rice and mosquito leaf powder, salt and water are further added, mixed and kneaded; 1 to 5 parts by weight of the mosquito leaf powder is further mixed with 100 parts by weight of pig beef or red bean paste to produce beef; After forming the tteokpi with the dough and wrapped the cow with tteokpi, characterized in that steaming.

Moshi-teok prepared by the method of the present invention has the advantage that the aging is inhibited, it can inhibit the growth of microorganisms in the distribution process.

FIG. 1 is a graph showing the results of measuring the hardness according to the storage period of the rice cake in Experimental Example 1. FIG.
2 is a graph showing the results of measuring the gumminess according to the storage period of the rice cake in Experimental Example 1. FIG.
Figure 3 is a graph showing the total bacterial count changes of the rice cake portion of the rice cakes according to the storage period in Experimental Example 2.
Figure 4 is a graph showing the total bacterial count changes in the bovine portion of the rice cakes with storage period in Experimental Example 3.

The present invention comprises the steps of boiled raw mosquito leaves in water at 80 to 100 ℃, enzymatic reaction of the poached moss leaves with cellulose degrading enzyme, hot air dried the enzyme-reacted moss leaves and then pulverized to produce a powder of moss leaves; And adding 2 to 15 parts by weight of the mosquito leaf powder based on 100 parts by weight of non-glutinous rice.

Hereinafter will be described in detail step by step the manufacturing method of the rice cake of the present invention.

First, the powder is prepared by treating with cellulose degrading enzyme.

To this end, the raw mosquito leaves are boiled in water at 80 to 100 ° C., the poached moss leaves are enzymatically reacted with cellulose degrading enzymes, and the moss leaves are subjected to hot air drying and then pulverized to prepare a powder of moss leaves.

Pouring the raw moss leaves in water at 80 to 100 ° C. is intended to inactivate the enzyme contained in the raw moss leaves to inhibit browning and at the same time to remove the greens. The blanching time is 1 to 30 minutes, preferably 2 to 20 minutes, more preferably 3 to 10 minutes. When the upper limit is exceeded, enzymatic browning is suppressed by inactivation of the enzyme, but browning by heating may be promoted, and below the lower limit, inactivation of the enzyme is insufficient.

As the water used for the dehumidification, water adjusted to a pH of 4 to 5 with brine or an organic acid may be used. When brine or organic acid is used to adjust the pH of the water, even after the needle treatment, more clear color of mosquito leaf can be obtained. In the case of the brine is used a salt concentration of 0.05 to 5% by weight, more preferably 0.5 to 2% by weight. If the upper limit is exceeded, even after washing after poaching, the salty taste may be excessively left in the mosquito leaf, which may affect the flavor of processed foods including ramie rice cake. In the case of the organic acid, if the pH range is to fall within the above range, there is no need to specifically limit the concentration, citric acid, acetic acid and the like can be used.

Preferably, the process of washing the mosquito leaf after washing with water. The washing process is washed once with water of 2 to 30 times the weight of boiled mosquito leaf or repeated 2 to 4 times while exchanging water. In the case of the one-time washing, put water of 10 to 30 times the weight of boiled mosquito leaf and immerse it for 12 to 48 hours, and when repeated washing while exchanging water, it is 2 to 15 times the weight of boiled mosquito leaf Use water.

The poached moss leaves are enzymatically reacted with cellulose degrading enzymes. In the present invention, the enzymatic reaction of boiled mushroom leaves with cellulose degrading enzyme makes it possible to maintain a low level of hardness and gumminess of the rice cake after 2 to 3 days from the production due to delayed aging of rice husk added with mushroom leaves, The antimicrobial activity of the leaf is increased, and the microbial proliferation due to preservation after the rice cake is inhibited. The enzymatic reaction step is performed by adding 0.001 to 0.5 parts by weight, preferably 0.01 to 0.1 part by weight, of cellulose decomposing enzyme to 100 parts by weight of solid body leaf solid content, and thereafter, at 25 to 40 ° C for 0.5 to 10 hours, 6 hours, more preferably 2 to 5 hours. The water content of poached moss leaves washed with water is 70 to 95% by weight, and is treated with cellulose degrading enzyme in consideration of the content of moss leaves. When the amount of added cellulose degrading enzyme is less than the lower limit, the delay in aging and the antibacterial ability of the rice cake are not sufficiently exhibited, and the same is true even when the enzyme treatment time is short. In addition, even if the amount of the cellulose-degrading enzyme exceeds the upper limit, the delay of aging or the increase of the antimicrobial activity is no longer achieved, and when the enzyme treatment time exceeds the upper limit, a large number of viscous liquids are formed, which makes drying difficult. Fluidity is lowered. In the case of the enzyme treatment temperature, the enzyme reaction is less likely to occur below the lower limit. If the enzyme treatment temperature is exceeded, the enzyme reaction occurs well, but browning may be promoted.

The moss leaves subjected to the enzyme reaction are dried by hot air drying and then ground. In the present invention, the step of dehydrating the poached leaves before or after the enzymatic reaction may further comprise a step. The hot air drying is carried out at 45 to 60 DEG C for 4 to 48 hours, preferably 6 to 24 hours. When the drying temperature is lower than the lower limit, there is a risk of microbial growth during the drying process. When the drying temperature is higher than the upper limit, browning is promoted and the product does not show a clear blue color in processed foods including rice cake.

Next, 2 to 15 parts by weight, preferably 3 to 10 parts by weight, and more preferably 4 to 7 parts by weight, of mosquito leaf powder, are added to 100 parts by weight of non-glutinous rice. If the added amount of the powder is less than the lower limit, the intrinsic color expression and flavor of the rice cake is not sufficient and at the same time the antimicrobial activity is lowered, the total number of bacteria can increase rapidly, if the upper limit is exceeded, the color of the rice cake It is easy to express, but the lowering of the starch content can lead to the loss of chewy texture. Particularly, in the case of Sulgidduk, which is not separately kneaded after mixing the rice cake powder, the content of mosquito leaf powder is preferably 2 to 7 parts by weight, and preferably 4 to 15 parts by weight for slices or moss leaves. Do.

In the present invention, when preparing a mosquito leaf-containing sulgidduk may be steamed after the addition of salt, sugar and water to the mixture of the non-rice and mosquito leaf powder.

The added amount of salt is 0.2 to 3 parts by weight, preferably 0.5 to 2 parts by weight, based on 100 parts by weight of non-glutinous rice, and the amount of sugar is added to 1 to 30 parts by weight, preferably 5 to 20 parts by weight. can do.

For the preparation of sulgidduk, 10 to 30 parts by weight, preferably 15 to 25 parts by weight of water, is added to 100 parts by weight of the non-glutinous rice.

After mixing or mixing the non-glutinous rice, powdered leaves, salt, sugar and water, sieves may be performed using a sieve of 10 to 50 mesh to obtain a fine rice cake powder.

The mixed rice cake material powder is put into a mold such as shiru and steamed to prepare a moss leaf-containing sulgidduk.

In the present invention, when preparing a mosquito leaf songpyeon, the salt and water to the mixture of non-rice and mosquito leaf powder, by further adding salt and water to mix and knead; 1 to 5 parts by weight of the mosquito leaf powder is further mixed with 100 parts by weight of pig beef or red bean paste to produce beef; After forming the tteokpi with the dough and wrapped the cow with tteokpi, it can be steamed.

Mosquite leaf songpyeon is made from mochi composition and bovine composition, and adds 4 to 15 parts by weight of mosquito leaf powder to 100 parts by weight of non-glutinous rice to the mochi composition, and at the same time 100 parts by weight of mosquito 1 to 5 parts by weight of powder, preferably 1.5 to 3 parts by weight is added.

With the addition of powdered moss leaves to the cow composition, the flavor of Mossett leaf flakes is enhanced, and at the same time, the cow loses water more rapidly according to the difference in moisture evaporation between the cow composition and the rice cake composition. It alleviates the phenomenon and suppresses microbial growth in the small part. When the content of the mosquito leaf powder in the bovine composition is lower than the lower limit, it is difficult to achieve flavor enhancement or separation relaxation effect between the bovine and rice cake, and when the upper limit is exceeded, the sugar content of the bovine is lowered, so that the flavor is rather lowered and the bovine binding power is lowered. do.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are merely to aid the understanding of the present invention, and the scope of the present invention is not limited to the following examples.

The mushroom leaves used in the examples and comparative examples of the present invention were the mushroom leaves harvested in the Yongkwang area in 2011.

Example 1:

After the raw leaves were washed, the water adjusted to pH 4.5 with citric acid was heated and heated at 95 ° C for 5 minutes, and the boiled water was washed with flowing water having a weight of 20 times the weight. The washed boiled 0.04 parts by weight of cellulose-degrading enzyme was added to 100 parts by weight of solids of solid leaves, and reacted at 35 ° C for 4 hours. The cellulose degrading enzyme is Celluclast with a minimum activity of 700 EGU / g, a density of 1.22 g / ml in a brown liquid, and an optimum pH of 4.5 to 6.0.

The enzyme-reacted boiled spinach leaves were hot-air dried at 50 ° C for 12 hours and then pulverized to produce a mottib leaf powder having an average particle size of 100 mesh.

Example 2:

The same procedure as in Example 1 was carried out to prepare a stem leaf powder, which was dipped in 1.5 wt% of saline instead of water adjusted to pH 4.5 with citric acid to prepare a stem leaf powder.

Comparative Example 1:

After 1.5% by weight of salt water was poured in the same manner as in Example 2, it was washed and squeezed, then frozen and stored in the form of a frozen block. The water content of the freezing block was 80.1% by weight.

Comparative Example 2:

1.5 wt% of salt water was poured in the same manner as in Example 2, followed by washing and squeezing, followed by hot-air drying at 50 ° C for 12 hours, followed by pulverization, to prepare a flux-forming powder having an average particle size of 100 mesh.

Comparative Example 3:

After washing the raw microspheres, it was dried at 50 ° C for 12 hours in hot air, and then pulverized to produce a 100 g mesh of mushtei leaf powder having an average particle size of 100 mesh.

Preparation Example 1 Preparation of Sulgidduk Containing Mosquito Leaf

After mixing 900 g of non-glutinous rice powder, 10 g of mosquito leaf powder of Example 1, 200 g of water, and 10 g of salt, the mixture is poured into a 20 mesh sieve, and then 100 g of sugar is added thereto, and the rice cake material powder is lowered again. Ready. The rice cake material powder was filled in a mold having a diameter of 15 cm and a height of 3 cm, and then sat in a steamer and struck for 20 minutes.

Preparation Example 2 Preparation of Mossier Leaf Songpye with Different Mochi Composition

After mixing 20 g of each of the mushroom leaves of Examples 1 and 2 and Comparative Examples 2 and 3, and adding 7.5 g of salt, 450 g of rice flour and 80 g of water at 40 캜 were added to prepare a dough. The dough was made in the dough, and the cow and the cow were put in a ratio of 6: 4 by weight, and after making a piece of rice, the dough was put in a steamer and steamed for 20 minutes to prepare a mock rice cake. The bovine cow was prepared by adding 4 g of the motsipoylate powder of Example 1 to 100 g of Dow Corning and then mixing the same.

The frozen blocks of boiled sweet-stem leaves of Comparative Example 1 were first thawed, and then 450 g of rice flour and 100 g of frozen block were mixed and thawed. After 7.5 g of salt was added, the batter was wet pulverized, And the rice cake was similarly prepared.

The prepared rice cake was packed in a paper box commonly used in the rice cake making and selling company of Yongkwang area and left for 3 days at room temperature and then used in the experiment.

Preparation Example 3 Preparation of Mossier Leaf Songpye with Different Bovine Composition

450 g of non-glutinous rice powder and 20 g of the mortise leaf powder of Example 1 were mixed, 7.5 g of salt was added, and 80 g of water at 40 ° C. was added to prepare a dough. The dough was made in the dough, and the cow and the cow were put in a ratio of 6: 4 by weight, and after making a piece of rice, the dough was put in a steamer and steamed for 20 minutes to prepare a mock rice cake.

The cow was added to 100 g of piglet without adding the powder of Mosquito leaf of Example 1 (Comparative Example 4), 4 g of Moss leaf powder (Example 1), and 10 g of Moss leaf powder. In Comparative Example 5, a bovine composition was prepared and used.

Experimental Example 1: Aging-related physical properties of Moshitteok mochi composition according to shelf life

Using the mushroom leaf powder of Examples 1 and 2 and Comparative Examples 2 and 3 and the frozen block of the mushroom of Comparative Example 1, The rice cake was cut into 2 × 2 × 2 cm and hardness and gumminess were measured using a rheometer (EZ-TEST, SHIMADZU, JAPAN). The analysis conditions were maximum load 1000 g, base 60 mm, stroke 50 mm, scale range 1 mm, record speed 120 mm / min and table speed 60 mm / min.

FIG. 1 shows the result of measuring the hardness according to the storage period of the rice cake. The hardness of rice cake showed a tendency to increase with increasing time, especially at 2 days to 3 days. However, when compared with Comparative Example 1 prepared in the same manner as the conventional method, the hardness of the rice cake of Examples 1 and 2 on the third day was 50%, which was much smoother. This suggests that the degradation of cellulosic components due to cellulose degradation enzymes and the conversion to saccharides inhibited aging.

In Comparative Example 3, in which hot-air dried powder was used as a raw material, the tendency was similar to that of Comparative Example 1. In Comparative Example 1 treated with brine, the increase in hardness was suppressed compared with Comparative Examples 1 and 3, Showing a sharp increase in hardness, which was significantly different from the waxy rice cakes of Examples 1 and 2.

FIG. 2 shows the result of measuring the gumminess according to the storage period of the rice cake. Gums are the energy required to compress and break food to the point where it can swallow, defined as a variable of hardness and cohesiveness. Especially, it shows the degree of hardness, which is related to the texture felt in the mouth. In Comparative Examples 1 and 3, the gumminess was significantly increased on the third day, whereas in Comparative Example 2, the increase in gumminess was lower than that of Comparative Examples 1 and 3, but higher than that of Examples 1 and 2.

Experimental Example 2: Change in total bacterial count of Moshi-teok mochi composition according to the storage period

Using the mosquito leaf powder of Examples 1 and 2, Comparative Examples 2 and 3 and the mosquito leaf frozen block of Comparative Example 1, the total number of bacteria in the rice cake portion was measured while preserving the moshi-teok prepared by the method of Preparation Example 1. The total bacterial counts were determined by diluting the samples 10 times by weight with sterilized water, homogenizing them, cultivating them on plate count agar (Difco, MD, USA) according to the dilution plate culture method and culturing them at 37 ° C for 24 hours 3 as CFU / g.

In the case of rice cakes produced by the conventional method of Comparative Example 1, the total number of bacteria increased steadily from 1 day to 10 ⁴ or more, and then steadily increased to 10 ⁵ or more after 3 days. In Comparative Example 2, The total number of bacteria was similar to that of Comparative Example 1, and the total number of bacteria increased rapidly from the 2nd day to the same level as Comparative Example 1.

In the case of Examples 1 and 2, it increased to more than 10 ^{2 on the} first day, but the increase thereafter was decreased, and was maintained at 10 ⁴ level even until the third day.

In the case of Comparative Example 3 in which the raw microsheet was hot-air dried, the antibacterial activity was the best.

Experimental Example 3: Change of total bacterial counts of ramie rice cake composition according to shelf life

Using the bovine compositions of Example 1 and Comparative Examples 4 and 5, the total microbial count of the bovine portion was measured while preserving the rice cake prepared by the method of Preparation Example 2. The total bacteria was measured in the same manner as in Experiment 3 and shown in FIG.

In the case of Moshidduk using the bovine composition of Example 1, the total bacterial count of the bovine portion was increased to 10 ⁵ or more on the fourth day, but it was confirmed that it was maintained below 10 ⁴ until the third day. Comparative Example 5 showed a similar tendency, but the increase in total bacterial count was not greater than that of Example 1 even on day 4.

In the case of Comparative Example 4, unlike Example 1 and Comparative Example 5, after the total number of bacteria rapidly increased to 10 ⁴ or more on the first day of storage, it was confirmed that the increase to about 10 ⁶ on the third day.

Since the powder of the fleet of the present invention is added to the cow part, it was confirmed that the microbial growth of the cow part is suppressed.

Experimental Example 4: Sensory evaluation of rice cakes according to the storage period

Examples 1 and 2, Mossier Leaf powder prepared by the method of Preparation Example 1 by using the mosquito leaf powder of Comparative Examples 2 and 3 and the Mosquito leaf frozen block of Comparative Example 1, and Comparative Examples 4 and 5 with different bovine compositions The sensory test was carried out on the 3rd day of the production with respect to the ramie rice cake manufactured by the method of the preparation example 2. The sensory test panel consisted of 8 males and 7 females from the Department of Cooking Science, Chodang University, and conducted sufficient prior knowledge and training prior to evaluation, evaluating flavor palatability, color palatability and overall palatability, strength and hardness in the foot, The combination of rice cake and cow was evaluated by a 9-point scoring method.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 zest
Likelihood 6.4 ± 0.4 6.8 ± 0.4 6.1 ± 0.4 5.5 ± 0.4 4.5 ± 0.4 6.7 ± 0.4 6.5 ± 0.4 color
Likelihood 7.7 ± 0.4 7.2 ± 0.5 5.6 ± 0.4 6.5 ± 0.4 4.4 ± 0.4 7.2 ± 0.4 7.8 ± 0.4 all
Likelihood 6.7 ± 0.4 7.1 ± 0.4 5.5 ± 0.4 5.9 ± 0.5 4.6 ± 0.4 5.6 ± 0.4 6.1 ± 0.4 Stiffness 3.4 ± 0.5 3.2 ± 0.3 3.5 ± 0.3 3.3 ± 0.3 6.8 ± 0.4 3.6 ± 0.4 3.8 ± 0.4 Hardness 4.1 ± 0.5 3.6 ± 0.5 6.5 ± 0.4 5.7 ± 0.4 6.8 ± 0.4 3.8 ± 0.4 3.8 ± 0.4 Rice cake
sit 7.2 ± 0.4 - - - - 4.8 ± 0.4 6.6 ± 0.4

The rice cake of Examples 1 and 2 had higher flavor and color preference than Comparative Examples 1 and 2, and was higher than that of Comparative Examples 1 and 2. It is supposed that this shows a sharper green color as compared with Comparative Examples 1 and 2, and that the increase in hardness due to aging and moisture evaporation is suppressed and the degree of preference is high. In the case of Comparative Example 3, not only the hardness was high, but also the inhabitant was deep and the score was low in flavor and overall preference.

Moshi-teok of Comparative Examples 4 and 5 was similar to Example 1 in the strength and hardness of the putty, but Example 1 showed a higher value than that of Comparative Example 1, in which the mosquitoes were not included in the bovine composition at all. This was even lower in Comparative Example 5 in which more fleet powder was added to the bovine composition.

Claims (3)

Preparing moss leaf powder by blanching the raw mosquito leaves in water at 80 to 100 ° C., enzymatically reacting the poached moss leaves with cellulose degrading enzymes, and drying the moss leaves after the enzymatic reaction with hot air. And adding 2 to 15 parts by weight of the mosquito leaf powder based on 100 parts by weight of non-glutinous rice.
The method of claim 1, wherein salt, sugar, and water are further added to the mixture of non-rice and mosquito leaf powder to mix and steam.
2. The method of claim 1, further comprising adding salt and water to the mixture of non-rice and mortise leaf powder, followed by kneading; 1 to 5 parts by weight of the mosquito leaf powder is further mixed with 100 parts by weight of pig beef or red bean paste to produce beef; After forming the rice cake with the dough, wrapped the cow with rice cake, and then steaming, the method of producing a rice cake.

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