KR101398107B1 - Method for manufacturing glutinous rice cake containing fresh shoot of kalopanax - Google Patents

Abstract

The present invention relates to a manufacturing method of glutinous rice cake containing fresh shoots of a thorny tree. More specifically, according to the manufacturing method of glutinous rice cake containing fresh shoots of the thorny tree, dough is produced by mixing glutinous rice and fresh shoots of the thorny tree, and then a filling stuff containing ground cherry beans and Rubus coreanus is filled in the dough. By the manufacturing method of the glutinous rice cake containing the fresh shoots of the thorny tree, the rice cake having well-balanced nutrients can be produced by adding the fresh shoots of the thorny tree into the dough to supply nutrients glutinous rice lack.

Description

Method for Manufacturing Glutinous Rice Cake Containing Fresh Shoot of Kalopanax}

More particularly, the present invention relates to a method for producing a dough made by mixing glutinous rice and a wheat flour, and adding a cow containing the dough and brambles to the dough, .

Rice cake is a kind of food that is made by boiling or boiling powdered grain and then shaped into rice. It is developed in East Asia and Southeast Asia where rice is a stock, and there are various kinds according to kinds of grains to be added, how to make them, shapes and regions.

Rice, which is the main food resource of Oriental society, is kept in high production due to development of production technology and breed improvement, but consumption is steadily decreasing and inventory is continuously increasing. Accordingly, various processes There is an increasing need to increase the consumption of rice by developing food.

When we look at the nutritional value of rice, starch of rice helps brain activity and prevents obesity and diabetes. Compared with other grains, protein content and essential amino acid content are low, Has been known to be effective in reducing cholesterol, controlling blood pressure, and preventing cancer.

In addition, rice is rich in niacin, known as vitamin B3, and has enzymes such as amylase, maltase, protease, lipase, and hydrogen peroxide, Is rich in lipids, proteins and fibers compared to white rice, and has recently become a health food.

However, since rice starch is hard, it has low hygroscopicity and adhesiveness, is weak in stability, and has a hard and rough character. Since rice cake, which is mainly made of rice, is produced through a luxurious process, it contains a considerable amount of moisture, However, it is hardened by the aging of starch due to water loss during storage, and there is a problem that fungi and microorganisms develop due to moisture and decay.

As a measure to prevent the aging of starch, there is a method of using expanded rice flour which is dried and crushed after gelatinization of rice, and the expanded rice flour is sticky and not only can make dough, but also has excellent stability There is also a soft touch texture.

In addition, there is a method of using glutinous rice which has the advantages of increasing stickiness by adding gluten to rice flour, or digesting instead of rice and delaying senescence of starch.

However, these measures may delay the aging of starch, but they do not fundamentally solve the problem of hardness of the rice cake and cracks on the surface over time.

As a method to prevent the rotting of rice cakes, preservatives have been mainly added to the rice cakes until now, but due to the avoidance of consumers for preservatives, the rice cakes containing preservatives are being neglected in the market, and a method of circulating rice cakes at a low temperature There is a problem that the rice cake becomes cold and becomes hard and the taste is deteriorated.

In order to solve such a problem, Korean Patent Registration No. 10-1288505 discloses a method for producing unhardened rice cake, wherein the glutinous rice is soaked in water, firstly added with water, and then added with water and salt, , And adding rice flour thereto and punching it to produce rice cakes.

In the case of the above-mentioned invention, the rice flour is added together with the first and second rice flour, so that the rice flour is uniformly mixed with the rice flour to prevent the rice cake from hardening. To prevent the rice from hardening, It is easy for the stomach to bite, and the germs mixed in the flour are not sterilized, so that there is a problem that corruption of the ginga rice cake is accelerated by the germs.

In order to prevent this, Korean Patent Laid-Open Publication No. 10-2010-0067250 discloses a method for simultaneously preventing hardening and corruption of the glutinous rice cake. In the present invention, glutinous rice powder, salt, glutinous starch, Estel DS and purified water are mixed Then, it is mixed with pine nut, walnut, almond and rice jelly. Then, it is kneaded and then shaped into a round shape, and then the whole surface is coated with orbitite Wrapping it in a cloth, putting nuts in the rice cake body, and cooling and drying and aging it to prepare a glutinous rice cake.

The above-mentioned Dae-Rye rice cake is not easily dried by the natural emulsifier such as rice syrup, maltose and estel DS, and is wrapped on the whole surface of the rice cake body so as to be wrapped, thereby preventing air and moisture from flowing, It provides the effect of preventing the deterioration of the Daesung rice cake by preventing the microbial invasion as much as possible.

However, Estel DS added to prevent hardening of Dae Jae Rice cake is composed of chemical substances such as propylene glycol and glycerin, so that the inherent taste and flavor of Dae-rae rice cake is lowered and it is not preferable in terms of nutrition. Ovalite is composed of starch ingredient and sticks to the inside of mouth It is inconvenient to eat, and Owright is wrapping the Dae-ri rice cake.

Therefore, it is required to develop a rice cakes manufacturing method which can suppress the change of the texture and quality of rice cake even if it is manufactured as useful components for human and stored for a long period of time.

A problem to be solved by the present invention is to provide a method for producing a commercially available waxy rice cake containing a functional ingredient useful for human body.

In order to solve the above-mentioned problems, the present invention provides a method for producing a water- 20 to 30 parts by weight of starch, 3 to 7 parts by weight of sugar, and 1 to 5 parts by weight of salt are mixed with 100 parts by weight of the water removed from the glutinous rice to prepare a mixture; Preparing a kneaded product by kneading the mixed kneaded product; Preparing a mixture of brambles stored at room temperature for 1 to 6 months by mixing the bumble bees and sugar; And shaping the kneaded product into a rice cakes shape by mixing 10 to 20 parts by weight of the easiness of easiness of ripening with 5 to 10 parts by weight of a mixture of brambles, based on 100 parts by weight of glutinous rice in the outer part of the kneaded product, And a method for producing the same.

At this time, the water called glutinous rice is preferably marine mineral water, and the sugar is preferably honey.

Preferably, the mixture is roasted at 90 to 100 ° C for 10 to 20 minutes. In the molding step, the cow to be put in the outer shell is preferably coated with dextrin.

Further, after the molding step, it is preferable to add a step of drowning the ripened and dried persimmon to the starchy rice cake.

According to the present invention, it is possible to prepare a rice cake having a balanced nutritional balance by adding nutrients which are scarcely lacking in glutinous rice to the dough, by supplementing the starch.

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Hereinafter, the present invention will be described in detail.

First, the glutinous rice in which the foreign substance is removed is prepared and immersed in water, so that it is squeezed and removed in a sieve, and the time for which it is called is preferably 4 hours or more, more preferably 4 to 6 hours.

As the water for immersing the glutinous rice, brine mineral ion water may be used.

The marine mineral waters are generally water that is eluted from over 800m below the ground within about 1 km from the coast. The deep sea water in the deep ocean along the pore or cracks of the rock in the deep underground rock layer of the coast or the coast, It is formed by interaction, storage, aging, and ionization under conditions of natural rock groundwater and geologic time and space flowing down the deep aquifer underground.

The oceanic mineral waters are influenced by the surrounding geology, and their usefulness as well as the quality of the water quality can be changed depending on the characteristics of the underground soil and rock. Calcium (Ca), strontium (Sr) (Mn), zinc (Zn), iron (Fe), copper (Cu), nickel (Ni), vanadium (V), selenium (Se), potassium (K), sodium (Na) And mineral balance of calcium and magnesium is similar to that of human body fluids.

In addition, it contains a lot of inorganic nutrients such as nitrogen (N), phosphorus (P), and silicic acid, and it is almost free from contamination by Escherichia coli and general bacteria, and contains antioxidants, essential trace elements and various minerals in a balanced manner And thus it is effective to remove active oxygen.

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Next, prepare the opening.

It is a flat, round, purplish and distinctive fragrance, which belongs to the Araliaceae, along with the quercus.

The hornbeam is a wild plant that grows in mountains and fields. Its length is about 6m and its thorns are attached to branches and leaves.

The ingredients contained in the open field are proteins, calcareous, vitamin A, vitamin C, sugar, fiber, fat, phosphorus, calcium, iron, arsenic, aoloside, oleenoic acid, saponin, And especially vitamin A content is 6 times more than bean sprouts and more than twice as much as cucumber and sweet potato. It is good for diabetes, gastrointestinal diseases, arteriosclerosis, etc. and is good for fever, pain, swelling, headache, toothache, arthritis , Vagal enlargement, blood pressure lowering, hypnosis, and so on.

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It is preferable to use slightly boiled water for the convenience of eating since the bitter taste contains a bitter taste component.

Next, 20 to 30 parts by weight of starch, 3 to 7 parts by weight of sugar, and 1 to 5 parts by weight of salt are added to 100 parts by weight of the glutinous rice in which the water is removed, and the mixture is ground.

If the amount of the starch is less than 20 parts by weight, the taste and flavor of the starch is insufficient. If the starch content is more than 30 parts by weight, the sensory texture of the glutinous rice cake is deteriorated.

Since the sugar has strong hygroscopicity and moisturizing properties, sweetness is imparted to the glutinous rice cake while inhibiting aging of glutinous rice starch.

The salt is more preferably a purified salt that contains a certain amount of impurities and has a certain taste rather than a non-uniform salt.

However, when the rice cake is made from glutinous rice made of amylopectin, the hardness is low and the molded form of the rice cake is easily disturbed. To prevent this, the mixed rice cake with the glutinous rice, It can be roasted for 10 ~ 20 minutes at.

In addition, during the frying process, the bitter taste of the canola is refined and the harmful components and harmful components remaining in the salt are removed.

Its main ingredient is magnesium chloride. It has a bitter taste and strong absorbency, so it lowers the taste of Dae Jae Rice Cake. It absorbs moisture in the air during storage and makes Dae Ryeok damp. It is possible to prevent dampness and improve storage stability.

Next, the mixture is heated for 30 minutes or more, preferably 30 to 60 minutes, and kneaded with a punching machine or the like.

Next, the filling is prepared, and a mixture of the easiness of avoidance of easiness and the mixture of brambles is used as a cow which enters the waxy rice cake of the present invention.

Dongbu is a peeled eastern bean flour, which contains nutritional and functional ingredients, low saturated fat, high unsaturated fatty acids, and no cholesterol. And nutritional food of good quality that can reduce adult diseases.

Especially, soy has physiologically active isoflavones, saponin, lecithin, peptides, amino acids, etc. to prevent aging of the brain, prevention of adult diseases, recovery of liver function, prevention of thrombosis, prevention and treatment of various heart diseases and cancer It is known.

In addition, soy foods are highly recommended for diabetics who are concerned about complications due to increased cholesterol when they consume meats to consume protein, and they are attracting attention as dietary foods because of their low calorie content despite excellent digestion and absorption.

Vigna unguiculata L. Walp., The main component of the bean, is composed of approximately 55% carbohydrate, 24% protein and 2% lipid. In 100 g, there are 1400 mg of potassium, 400 mg of calcium, 75 mg of calcium, 5.6 mg of iron, 2.5 mg of vitamin B1, 0.5 mg of vitamin B1, and 0.1 mg of vitamin B2. Especially, rich ripe seeds are rich in vitamin B and are used as raw materials for raw, seasoning, porridge, and coffee substitutes in addition to cooking- It is available.

The eastern beans contain protein and various phenolic compounds, protocatechuic acid, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid ferulic acid and cinnamic acid. In academia, proteins isolated from eastern soybean significantly decreased total cholesterol and HDL cholesterol contents, and confirmed antioxidant activity and free radical scavenging ability in soybean extract. There is one.

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Rubus coreanus ) is a wild wild strawberry fruit that consists of pericarp, fruit, and seed. The perianth has anthocyanin pigment that changes color from red to purplish by the photosynthesis process, It contains organic acid components and sugars similar to glucose, and seeds contain components such as oil and fat and phytostearine.

In general, the brambles contain approximately 87.0% moisture, 1.6% protein, 1.70% fat, 1.30% glucose, 2.9% fiber, 0.5% ash and other suitable amounts. Potassium, calcium, magnesium, Vitamins include vitamin A, vitamin B1, B2, and vitamin C.

The bokbunja has a unique natural taste, incense and color, and has been used for various food materials such as liquor, tea, juice, confectionary and the like since ancient times. Recently, antimicrobial activity, anticancer activity, antioxidant activity, As a result of recognizing various bifunctional effects such as blood pressure lowering effect, skin aging inhibiting action, and dyeing action, attention has been paid to new materials development fields such as medicines, cosmetics, and natural dyeing using pharmacological and chemical properties as well as food materials.

In recent research trends related to bokbunja, the bokbunja extract has anti-inflammatory effect which inhibits factors that cause inflammation reaction and bokbunja prevents the generation of lipid peroxidation, prevents skin aging and lowers lipid concentration in serum, And the polysaccharide of bokbunja has anticancer activity and immunosuppressive activity.

In the present invention, brambles having the above-mentioned effects are used as bovine materials. Brambles and saccharides are mixed and homogenized and then sealed and stored. The mixing ratio of the brambles and the saccharide is suitably mixed at the same weight ratio .

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Sugar, sugar syrup, starch syrup, fructose, oligosaccharide, honey and the like can be used as the saccharide component. Among them, it is preferable to use honey having a strong sterilizing action from the viewpoint of improving storage stability of the bacterium mixture.

It is preferable that the above-mentioned storage is homogenized and then the sealed brambles and saccharide are stored at room temperature for 1 to 6 months.

Then, 10 to 20 parts by weight of the wheat germ and 10 to 20 parts by weight of the cooked wheat flour mixed with 100 parts by weight of the glutinous rice used in the dough are mixed with 5 to 10 parts by weight of the brambled mixture, And the brambly mixture also serves to consolidate the bulls.

When the dough and the cow are prepared, an appropriate amount of the dough is taken out to make the outer skin, and the prepared cow is put into the inside to form a rice cakes shape to prepare the rice cakes containing the rice cakes of the present invention.

However, since the outer surface of the rice cake is in contact with the outer surface of the rice cake, there is a possibility that the enzyme contained in the rice bran blend mixture hydrolyzes the glutinous rice starch in the outer shell to soften, dissolve and acidify the outer shell to lower the shelf life.

In order to prevent this, it is necessary to cut off the contact between the outer shell and the cow, and it is preferable to apply dextrin used as a hydrolyzate of starch such as a binder, a thickening agent, etc. to the cow,

Generally, dextrin is produced by hydrolysis of starch obtained from various natural products such as wheat, rice, corn and tapioca, and there are three kinds of white, light yellow and yellow depending on degree of hydrolysis.

White dextrin dissolves more than 40% in cold water and completely dissolves in hot water. Light yellow and yellow dextrin completely dissolves in cold water and hot water, so when the dextrin is dissolved in water and applied to cattle, the outer skin and cattle are blocked each other by the dextrin.

By choosing the color of dextrin from white, pale yellow and yellow, it is possible to obtain the effect of decorating the color of the cross section which appears when the rice cakes are squeezed together, and since the adhesive force of dextrin increases the adhesion between both outer shells and cattle, It also helps prevent the phenomenon.

In addition, the moisture of dextrin replenishes the moisture evaporated gradually from the outer surface as it penetrates into the outer skin during storage of the waxy rice cake. Therefore, even if the waxy rice cake is kept for a long time, the outer surface of the waxy rice cake does not harden and the moist state can be maintained for a long time.

In order to further improve the shelf life of the glutinous rice cakes, the dried glutinous rice cake prepared as described above may be buried in a frozen eastern style.

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As described above, by using the avoidance of the eastern part in cow and truffles, the inner part of the glutinous rice cake and the surface part of the human body are avoided.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

First, the glutinous rice was prepared, the foreign substance was removed, and the product was immersed in purified water for 5 hours and then put in a sieve to remove moisture.

Next, the bean sprouts emerging at the end of the stem of the Japanese apricot tree were picked and boiled slightly in boiling water. Then, 230 g of sugar beet, 30 g of sugar and 30 g of salt were added to 1 kg of the glutinous rice, and the mixture was ground to a size of 100 mesh to prepare a mixture , The mixture was steamed for 45 minutes and then kneaded with a punching machine to prepare a kneaded product.

The eastern beans were peeled and steamed and steamed to prepare for avoidance of the eastern part of the mashing. The bokbunja and the sugar were mixed at the same weight ratio, homogenized, sealed and stored for 3 months to prepare a bokbunja mixture.

The brewed eastern avoidance and bokbunja mixture were mixed at a weight ratio of 2: 1 to prepare cattle.

100 g of the kneaded product was flattened, and 18 g of bovine meat was wrapped on the top of the kneaded product, which was wrapped in a rice cake form to prepare a waxy rice cake.

≪ Example 2 >

In Example 1, waxy rice cake was prepared in the same manner as in Example 1, except that marine mineral water collected at a depth of 800 m or more on a land within 1 km from the coast of the east coast was used instead of purified water as water to be immersed in glutinous rice .

≪ Example 3 >

In Example 1, waxy rice cake was prepared in the same manner as in Example 1, except that the mixed wax was roasted at 95 캜 for 15 minutes and steamed.

<Example 4>

In Example 1, waxy rice cake was prepared in the same manner as in Example 1, except that honey was used in place of sugar in the preparation of the bergamot mixture.

&Lt; Example 5 >

In Example 1, waxy rice cake was prepared in the same manner as in Example 1 except that the bovine beef was rounded before placing the bovine on the kneaded product, and the beef was dipped in a pale yellow aqueous solution of dextrin for a short time and then wrapped in a kneaded water.

&Lt; Example 6 >

The waxy rice cakes prepared in Example 1 were prepared by immersing the eastern ones in a simmered and dried state.

&Lt; Comparative Example 1 &

In Example 1, a waxy rice cake was prepared in the same manner as in Example 1, except that only glutinous rice, sugar, and salt were added to the mixed wax but not ground.

&Lt; Comparative Example 2 &

In Example 1, waxy rice cakes were prepared in the same manner as in Example 1, except that only the brambles mixture except for the easil of the matured cake was used as a bovine material.

&Lt; Comparative Example 3 &

In Example 1, waxy rice cake was prepared in the same manner as in Example 1, except that only the viscous easiness of the boiled except for the bokbule mixture was used as a bovine material.

&Lt; Test Example 1 >

The hardness, springiness, cohesiveness, chewiness and adhesiveness of the waxy rice cakes prepared in Examples 1 to 6 and Comparative Examples 1 to 3 were measured.

The hardness indicates the degree of hardness of the glutinous rice cake, and the elasticity means that the deformed substance tends to return to its original state when the force is removed. In the mouth, the elasticity is felt like rubber. It does not easily loosen when chewed, but it is a property that gives it a feeling of being tangled.

The chewiness is defined as the energy required to collapse the solid food to the state that it can be passed over. It is related to the hardness, elasticity and cohesiveness, and the stickiness is in the state that the surface of the tongue, tooth, It can be said that it is necessary force to remove.

The measurement was repeated three times using a texture analyzer (TA-XT2i, Stable Micro Systems, UK) and the average values are shown in Table 1 below.

The prepared rice cakes were allowed to cool for 1 hour at room temperature and then cut into 1 × 1 × 1 cm (width × length × thickness) size (cow was not included) and placed on a plate. Load cell 5 ㎏, pre-test speed The specimens were analyzed by texture profile analysis (TPA), and the specimens were stored for 5 days in the shaded area. .

Measurement of change in physical properties with storage period Example Comparative Example One 2 3 4 5 6 One 2 3 Hardness After 1 hour 48.15 51.31 52.82 50.28 51.35 47.02 54.55 47.13 47.84 After 5 days 55.67 55.59 54.58 53.81 54.04 52.85 63.82 52.69 56.42 Resilience After 1 hour 0.95 0.97 0.98 0.95 0.97 0.98 0.98 0.96 0.94 After 5 days 0.91 0.92 0.97 0.93 0.95 0.93 0.88 0.91 0.90 Coherence After 1 hour 0.54 0.55 0.56 0.55 0.56 0.54 0.57 0.55 0.54 After 5 days 0.52 0.50 0.52 0.51 0.52 0.50 0.47 0.50 0.48 Chewiness After 1 hour 16.73 15.82 15.37 16.55 16.93 16.36 17.34 16.87 16.62 After 5 days 17.94 17.56 17.07 17.48 17.87 17.73 18.67 18.34 18.72 Attachment After 1 hour 203.65 198.57 183.15 206.70 210.94 187.31 225.54 206.43 201.82 After 5 days 184.16 176.34 165.92 179.58 192.52 173.72 157.95 181.35 176.79

In Table 1, the hardness, elasticity, cohesiveness, chewiness, and adhesion of Comparative Example 1 in which no dough was added to the dough at 1 hour after manufacture were relatively higher than those of the other groups, There was no significant difference between Examples 1 and 2.

5 days after the preparation, the hardness and chewiness increased and the elasticity, cohesiveness and adhesiveness were lowered as compared with immediately after the preparation. The physical properties of Comparative Example 1 were the largest, and the changes of Comparative Example 2 and Comparative Example 3 were the same You can see more than that.

The hardness and elasticity of the examples are shown in Table 1. The breadth of Example 3 in which the mixture was roasted and kneaded was the smallest and the cohesiveness was the same as in Example 1 , Chewiness showed the smallest change in Example 4 using honey in place of sugar in Example 4, Example 5 in which cow was applied with dextrin, and Example 6 in which the stickiness was easiness in avoiding easiness.

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&Lt; Test Example 2 >

Table 2 shows the days on which the occurrence of corruption was first observed after standing in contact with air in a hot and humid environment in the above-mentioned Examples and Comparative Examples.

Observation date of corruption Example Comparative Example One 2 3 4 5 6 One 2 3 Corruption Date 2.6 days 2.7 days 3.1 days 3.8 days 4.0 days 4.2 days 2.8 days 2.3 days 2.9 days

As shown in Table 2 above, Example 6 was the slowest to decay, followed by Example 5 and Example 4, and the decay was delayed, so that the easiness of the eastern decay was impregnated with cow's dextrin, It is preferable to use honey.

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&Lt; Test Example 3 >

The taste, texture and overall taste of the prepared Dae-rae rice cakes were measured by a 5-point scale method, and the average values thereof were shown in Table 3 below.

Sensory test result Example Comparative Example One 2 3 4 5 6 One 2 3 flavor 4.1 4.2 4.2 4.4 4.2 3.9 3.8 4.3 3.6 Texture 4.0 4.1 4.3 4.3 4.5 4.2 3.9 4.2 3.5 Overall likelihood 4.0 4.1 4.2 4.4 4.4 4.1 3.8 4.2 3.5  1: very bad, 2: bad, 3: normal, 4: good, 5: very good

As shown in Table 3, Example 4 in which the bokbunja was mixed with honey and bovine dextrin-applied Example 5 in the taste, texture and general preference were high, and the bovine material was higher than the bokbunja mixture Comparative Example 3 using only the avoidance of easiness was the lowest, and Comparative Example 1 in which the rice was not added to the batter was evaluated as the next lowest.

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Claims (6)

Soaking the glutinous rice in water and then removing the water;
20 to 30 parts by weight of starch, 3 to 7 parts by weight of sugar, and 1 to 5 parts by weight of salt are mixed with 100 parts by weight of the water removed from the glutinous rice to prepare a mixture;
Preparing a kneaded product by kneading the mixed kneaded product;
Preparing a mixture of brambles stored at room temperature for 1 to 6 months by mixing the bumble bees and sugar; And
Shaping the kneaded product into a rice cakes in an amount of 10 to 20 parts by weight of the viscous easiness of avoiding the ripening of the glutinous rice in an outer shell and 5 to 10 parts by weight of a mixture of the brambles, (Method for the production of starchy rice cake). The method according to claim 1,
Wherein the water called glutinous rice is marine mineral water. The method according to claim 1,
Wherein the mixture is roasted at 90 to 100 DEG C for 10 to 20 minutes. The method according to claim 1,
Wherein the sugar is honey. The method according to claim 1,
Wherein the cow to be placed in the outer skin in the molding step is coated with dextrin. The method according to claim 1,
Wherein after the molding step, a step of dipping the mulled and ripened easel in a frosted rice cake is added to the mulled rice cake.