KR101426006B1 - method for manufacturing rice cake containing Ledebouriella seseloides, and rice cake produced thereby - Google Patents

Abstract

The present invention relates to a method for making rice cake containing Ledebouriella seseloides and to rice cake prepared by the same, wherein extracts of roots and stems of Ledebouriella seseloides, powders of leaves and fruits, and a collagen component are added in the procedure of making rice cake to add useful ingredients of Ledebouriella seseloides to the rice cake, thereby providing rice cake having balanced nutrients, and the strong flavor of Ledebouriella seseloides is contained in the rice cake, thereby allowing the flavor of Ledebouriella seseloides to appropriately permeate the rice cake. According to the rice cake containing Ledebouriella seseloides of the present invention, effective components for the human body contained in the Ledebouriella seseloides are not destroyed in the procedure of making rice cake but entirely contained in the rice cake, thereby supplementing the nutrients, which are insufficient to the rice cake, with the effective components of the Ledebouriella seseloides, thereby producing functional health rice cake having balanced nutrients; the bitter taste of Ledebouriella seseloides is mitigated, thereby having no reluctance to the eating of the rice cake of Ledebouriella seseloides; since the collagen is contained in the rice cake, the hardness, elasticity, agglomeration, and chewing property of the rice cake can be maintained to a some degree even after a predetermined period of time, thereby storing the rice cake for a long period of time; and the components of Ledebouriella seseloides and the components of collagen are contained in the rice cake, thereby improving the entire quality. Accordingly, the high-quality rice cake having marketability can be produced.

Description

A method for manufacturing a rice cake containing a windshield and a rice cake produced therefrom containing Ledebouriella seseloides,

The present invention provides a rice cake having balanced nutrients by adding the extract of roots and stem of windblown, the powder of leaves and fruit and the collagen ingredient to the rice cake manufacturing process and adding a useful ingredient of windbreak to the rice cake, To be contained in rice cakes so that the flavor of the wind is properly balanced on the rice cakes, and a process for producing the same.

Windstorm ( Ledebouriella seseloides WOLFF) is a perennial herbaceous plant belonging to the Liliaceae family. It is about 1 m high and white flowers bloom on the end of the main stem and branches in July and August. It grows in dry grasslands and mountainous foothills and grows in grassland or stony areas in Manchuria, China, Mongolia, Siberia It is distributed in mountainous areas.

The main components are coumarin-based materials such as imperatorin, psoralen, and bergapten. The main components of the compound are coumarin-based materials such as imperatorin, psoralen, bergapten, The leaves are known to contain coumarin, flavonoids, tanninol, and etulin components. The root contains essential oil, coumarin, chromone, mannitol, bitter glycosides.

It is mainly used as a medicinal herb after drying roots of windshields which have no spikelets in spring and fall. It is used for oriental medicine, antipyretic, analgesic, and shinning for headache, headache, abdominal pain, Have been used for the treatment of tetanus.

As described above, the beneficial ingredients of the windshield are various and rich in the outposts, but the roots contain the bitter gypsum, which is a bitter taste substance, so that it is easy to inhibit the food texture and the pharmacological action is strong. have.

In the prior art applied to foods using such a windshield, Korean Patent Registration No. 1172033 discloses a method of adding water to a seawater including windshield, heating the seawater, boiling the soybeans, mixing the seaweed, A method for producing soy sauce soybeans is disclosed.

The present invention is not only beneficial to health but also has the effect of eliminating the malodorous taste of crabs and soy sauce and enhancing the preference degree by containing a useful physiologically active substance of windshield in the soy sauce crab, It is disadvantageous that the usefulness of the windshield is greatly lost.

As a method for reducing the destruction of useful components of windshields, Korean Patent Laid-Open Publication No. 2008-0084384 discloses an invention of a windshield extract prepared by extracting windshield roots from hot-water tanks, and is used as an animal immunostimulating agent, a vaccine assistant, To reduce the economic damage caused by livestock diseases in both farms.

However, although the above-mentioned method can extract a useful component of windshield as much as possible, there is no problem in application to livestock because the bitter taste of the windshield remains intact, but there is a problem in using it for food due to the resistance to eating due to the bitter taste of windshield.

As mentioned above, although excellent functional oil components are contained, there is still a need to develop a food using a windproof material which is not actively commercialized because a product suitable for modern people's taste is not developed in the field of food.

The problem to be solved by the present invention is to minimize the destruction of nutritional components of windshield and to reduce the bitter taste and add it to the rice cake to make up for the insufficient nutritional content of the rice cake and prevent the food texture from being deteriorated. And a method for suppressing the decrease in the degree of preference.

In order to solve the above-mentioned problems, the present invention provides a method for producing a rosemary root extract, comprising: extracting roots and stem of windshield with hot water; Drying and crushing the leaves and fruits of the windblown to obtain a windblown leaf powder; Washing rice and dipping it in water; Pulverizing the rice called water to prepare a rice flour; Mixing 1000 parts by weight of the rice flour with 3 to 20 parts by weight of collagen and 50 to 150 parts by weight of water; And mixing and kneading 1 to 5 parts by weight of the rhizome root extract powder and 3 to 7 parts by weight of a windblown leaf powder in 1000 parts by weight of the steam mixture, and molding the mixture.

At this time, the water to be mixed with the rice flour and collagen is preferably deep sea water, and the crushing of the leaves, fruits and rice of the windshield is preferably carried out at a particle size of 50 to 200 mesh.

In the molding step, 10 to 20 parts by weight of steamed black beans, 10 to 30 parts by weight of steamed kidney beans, 5 to 20 parts by weight of salt, and 3 to 10 parts by weight of sugar are added to the steam mixture and windshield powder, It is preferable to add at least one selected from the group consisting of

Further, it is preferable that the molded rice cake is dipped with the above-mentioned wind-polystyrene extract powder, wind-blown lobate powder or a mixture thereof.

The present invention also provides a wind-resistant rice cake produced by the above method, wherein the rice cake is selected from the group consisting of Daifuku rice cake, inflorescence, bamboo blade, slice, .

The rice cake containing the windshield component of the present invention is a rice cake having a balanced balance of nutrients by supplementing nutrients which are not easily destroyed in rice cakes and which are not easily destroyed in rice cakes, Functional rice cakes can be manufactured, and the bitter taste of windshields is refined, and there is no resistance to eating windbreak rice cakes.

In addition, the texture of the rice cake containing hardness, elasticity, cohesiveness and chewiness can be retained for a long period of time by containing collagen, and it is possible to store for a long period of time. Also, since the rice cake contains a windproof component and a collagen component, It is possible to produce high quality rice cake.

Hereinafter, a method of manufacturing windproof rice cake according to the present invention will be described in detail.

In the present invention, a windproof rice cake is prepared by adding a windshield, which is not developed as a food product, to a rice cake making process, and roots and stems of windshield plants are added with hot water extraction, concentrated and dried powder, and leaves and fruit are added by drying and crushing .

The roots of windshield contain bitter gypsum which is a bitter taste substance, and it has a strong pharmacological action, and if it is added to rice cake as it is, it may hinder the texture and adversely affect the health of the fisher, and the root and stem of the windshield, There is a problem in that the proportion of the useful components of the composition absorbed by the human body during ingestion is low.

Therefore, it is necessary to extract the stem with hot water to purify the bitter taste and increase the absorption rate of the human body. For this purpose, take a windshield and clean it thoroughly to remove soil and foreign matter. Then, put roots and stem into boiling water and boil, Allows the oil to come into the water sufficiently.

When boiling time is about 1 to 3 hours, the oil component of rhizome root is sufficiently spilled out to water, the mushroom is removed and concentrated, followed by drying to obtain rhizome root extract powder.

The concentration may be conducted by a reduced pressure concentration method, and the drying is preferably a spray drying method.

The leaves and fruits of windblown contain a lot of polyphenols such as tannic acid. When the heat is applied, it is volatilized into the air and the original fragrance of windshield disappears and many effects are lost. Therefore, leaves and fruits of windshield are dried and crushed, Powder is obtained.

The pulverization is preferably carried out finely. For example, it is preferable that the pulverization has a particle size of 50 to 200 mesh.

The flavonoid ingredient contained in the leaves of windblown is a natural antimicrobial substance. The polyphenol component is antioxidant substance and improves the storage stability of rice cake. The leaf and fruit powder also plays a role of improving the color of rice cakes.

The next step is to wash rice and immerse it in water. The immersion time is 3 ~ 5 hours.

The above-mentioned rice uses rice to prepare common rice cakes such as slices and uses glutinous rice when it manufactures the rice cakes such as inflorescence.

The rice, which is called water, is removed to remove moisture and then ground to prepare a rice flour. It is preferable that the rice flour is crushed finely with a particle size of 50 to 200 mesh.

Next, collagen is added to the rice flour, and water is added to the rice flour.

Collagen is a natural protein that constitutes animal skin, tendon, cartilage, etc. It is converted into gelatin by hot water treatment. It is swollen in cold water but it is dissolved in hot water and becomes a sol. At a concentration of 2 ~ 3% do.

When aging and ultraviolet light irradiation reduces the collagen, the skin gets aged and wrinkles. Collagen is closely related to the aging of the skin. It tightens the cells and stimulates the metabolism. To prevent freckles and wrinkles, and also to enhance the immune function and collagen intake is known to have the effect of preventing disease.

In the present invention, the coagulant of collagen is added to the rice flour as a role of maintaining shape and rigidity and improving the viscoelasticity of the rice cake, and the rice cake added with collagen can be expected to have a cosmetic effect and a disease prevention effect.

The water used for the mixing is preferably deep ocean water.

Deep ocean water is generally water obtained from the ocean at a depth of 300 m or more. In the deep sea where sunlight does not reach, there is no phytoplankton that consumes nutrients. Since photosynthesis does not occur, inorganic nutrients such as nitrogen, phosphorus and silicate And various minerals such as magnesium, calcium, potassium and sodium, and trace elements such as zinc, selenium and manganese are present in abundance.

In addition, there is no contamination by air or influent, and there is not much viable bacteria compared to surface water, and since general bacteria are not contaminated, cleanliness is superior to that of surface water or ground water, and excellent elimination of active oxygen by action of dissolved metal ions It is known to have an action effect.

As described above, when deep-sea water rich in an oil component is used in the preparation of rice cakes, microorganisms such as bacteria, yeast and fungi are hardly present in deep sea water, so that even if rice cakes are kept for a long time, the generation of harmful germs is suppressed, Can be stored.

In addition, since the fiber structure of windblown leaf and fruit contained in rice cake is not easily decomposed by inhibiting the production of Cladosporium bacteria having excellent decomposition ability of fibrin, .

When the amount of collagen added is less than 3 parts by weight, the effect of addition is insufficient. When the amount of collagen is more than 20 parts by weight, viscoelasticity becomes too high. So that the chewiness is lowered, and the water is added in the above-mentioned range so that the rice cake to be produced has an appropriate water content.

Next, the mixture is steamed by using a steamer or the like to make the rice flour gorgeous. In the steaming process, the collagen turns into gelatin, and the rice flour is more easily dispersed in the sol state.

Boiling time is preferably 15 to 25 minutes. If the cooking time is too short, there is not enough luxury of rice flour, and the surface of the rice cake to be produced is cracked and edged. If it is too long, the luxury becomes excessive and the color becomes worse and the rice cake becomes thin.

Next, 1 to 5 parts by weight of the prepared rhizome root extract powder and 3 to 7 parts by weight of windblown leaf powder are mixed into 1000 parts by weight of the steam mixture and molded into a predetermined shape.

If the mixing amount of the powder is less than the above range, the effect of adding the useful ingredient of windshield is insignificant, the wind wind incense can not be fully enjoyed and it is difficult to expect the improvement effect of the storage stability of the rice cake. If it exceeds the above range, the surface of the rice cake becomes cracked It is rather hard to maintain the storage stability.

As described above, when the mixture of rice flour and collagen is steamed and the windshield powder is added, the oil component contained in the windshield is not destroyed or altered, and the antimicrobial function of the windshield is also maintained, so that the shelf life of the rice cake can be expected to be improved.

The molding can be performed by using a molding frame or a molding machine that is suitable for the desired shape of the rice cake, or by hand molding when the viscosity is high. In the case of the rice cake, the rice is molded by putting the cow in the form of beans, beans, Can be used.

10 parts by weight of steamed black beans, 10 to 30 parts by weight of steamed kidney beans, 5 to 20 parts by weight of salt, 5 to 20 parts by weight of steamed black beans, 3 to 10 parts by weight may be further added, and one or more of these may be added.

As another method for increasing the preference degree of rice cakes, it is also possible to add the above-mentioned shaped material to be tasted in beans, red beans, mung beans, sesame seeds and the like, It is preferable to be embedded in the molded rice cake.

The windshield has a function of inhibiting the growth of bacteria, so that the shelf life of the rice cake can be further improved if the wind-resistant powder is added to the rice cake as described above, so that it can be stored for a long period of time.

In the present invention, various kinds of rice cakes can be manufactured by applying the above-mentioned method. For example, various kinds of rice cakes can be manufactured by using the above methods such as Daifuku rice cakes, inflorescence, bamboo cheese, slices, And the kind of the rice cake produced by the method of the present invention is not particularly limited.

Hereinafter, the present invention will be described in more detail with reference to 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 >

The rice was washed and immersed in water for 4 hours, then roasted and drained to remove the water.

The dried rice was ground to 100 mesh to prepare rice flour.

50 g of collagen powder was added to 10 kg of the above rice flour, 1 kg of water was added thereto, and the mixture was mixed in a steamer and steamed for 20 minutes to gelatinize the rice flour.

Next, the windshield was taken and cleaned to remove soil and foreign matter.

The roots and stem were separated from the washed windshield, placed in boiling water, and boiled for 2 hours. Then, the gut was removed, and the boiled water was concentrated under reduced pressure and spray dried to obtain a rhizome root extract powder.

The roots and the stem were separated from the washed windshield, and the remaining leaves and the fruit were naturally dried and then pulverized into 100 mesh to obtain windshield lobe powder.

20 g of the extract powder of rhizome root and 50 g of rhizome leaf powder were uniformly mixed in 10 kg of the mixture of the above-described fine rice flour, collagen powder, and water, and then the mixture was extruded and cut to prepare a slice.

≪ Example 2 >

The glutinous rice was washed and immersed in water for 4 hours.

The glutinous rice from which the water was removed was pulverized into 100 meshes to prepare glutinous rice flour.

50 g of collagen powder was added to 10 kg of the glutinous rice powder, 1 kg of water was added thereto, and the mixture was mixed in a steamer and steamed for 20 minutes to gelatinize the glutinous rice flour.

Next, the windshield was taken and cleaned to remove soil and foreign matter.

The roots and stem were separated from the washed windshield, placed in boiling water, and boiled for 2 hours. Then, the gut was removed, and the boiled water was concentrated under reduced pressure and spray dried to obtain a rhizome root extract powder.

The roots and the stem were separated from the washed windshield, and the remaining leaves and the fruit were naturally dried and then pulverized into 100 mesh to obtain windshield lobe powder.

20 g of the above-mentioned extract powder of rhizome root, 50 g of windblown leaf powder, 130 g of steamed black beans, 130 g of steamed kidney beans, 100 g of salt and 50 g of sugar were uniformly mixed into 10 kg of the above-obtained glutinous rice flour, collagen powder and water mixture, And then molded with a hand to produce a waxy rice cake.

≪ Example 3 >

In Example 2, waxy rice cake was prepared in the same manner as in Example 2, except that deep sea water was used as the water to be mixed with glutinous rice flour and collagen powder.

<Example 4>

In Example 3, a waxy rice cake was prepared in the same manner as in Example 3, except that the prepared waxy rice cake was blended with the above-mentioned wind blossom and leaf powder.

&Lt; Comparative Example 1 &

In Example 3, a waxy rice cake was prepared in the same manner as in Example 3, except that deep-sea water alone was added to the glutinous rice powder without adding collagen powder, and then steamed.

&Lt; Comparative Example 2 &

In Example 3, except for adding a mixture of steamed black beans, steamed soybean beans, salt and sugar to the glutinous rice flour powder, collagen and water mixture, , And the ripened rice cakes were prepared in the same manner as described above.

&Lt; Test Example 1 >

The chromaticity of the windproof rice cakes prepared in Examples 1 to 3 and Comparative Examples 1 and 2 was measured and shown in Table 1 below. In Example 4,

(CM S7W, Minolta, Japan), and the color space was measured as a hunter chromaticity system L (lightness), a (redness), and b (yellowness) .

Chromaticity measurement result L a b Example One 51.5 -18.4 -15.6 2 55.3 -15.2 -14.6 3 52.6 -20.5 -18.8 Comparative Example One 58.1 -13.5 -11.2 2 62.4 2.5 1.7

As shown in Table 1, the lightness and chromaticity of the Example 1 and Comparative Example 1 in which windshield was added were lower than that of Comparative Example 2 in which no windshield was added. When the windshield was added, the color of the windshield rice cake became darker, And in particular, in Example 3 in which the deep sea water was added, the addition of the deep seawater to the sea gave a darker color of the rice cake.

&Lt; Test Example 2 >

The hardness, springiness, cohesiveness and chewiness of the rice cakes produced in Examples 1 to 3 and Comparative Examples 1 and 2 were measured. In Example 4, the hardness, And therefore, a separate measurement is omitted.

The hardness indicates the degree of hardness of the 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. The cohesiveness is that the ingredient and the ingredient in the food are tightly combined It does not easily loosen when chewed, but it is a property that gives it a feeling of being tangled.

Chewiness is defined as the energy required to disintegrate solid food into a state that it can pass over when it eats solid food, which is related to hardness, elasticity, and cohesiveness.

The measurement was repeated 10 times using a texture analyzer (TA-XT2, Stable Micro Systems, UK) and the average values are shown in Table 2 below.

The prepared rice cake was allowed to cool at room temperature for 1 hour and then cut into 2 × 2 × 2 cm (width × length × thickness) size (not including soybeans), placed on a plate, plunger type (5 mm cylinder) , The test speed was 1.0 mm / s, the post-test speed was 1.0 mm / s, the deformation was 70%, and analyzed by texture profile analysis (TPA) And stored for 3 days in the same manner.

Measuring texture change with storage period Example Comparative Example One 2 3 One 2 Hardness (g) After 1 hour 998.4 108.5 118.1 95.6 102.5 3 days later 1326.7 176.9 188.1 257.6 181.1 Resilience After 1 hour 0.93 0.87 0.89 0.68 0.85 3 days later 0.90 0.88 0.91 0.72 0.88 Coherence After 1 hour 0.74 0.61 0.65 0.48 0.59 3 days later 0.77 0.60 0.63 0.43 0.57 Chewiness After 1 hour 705.9 83.6 87.4 64.8 79.2 3 days later 806.9 90.5 95.7 108.8 88.7

Table 2 clearly shows that the section of Example 1 made of rice and the roasted rice cakes of Examples 2 and 3 and Comparative Examples 1 and 2 made of glutinous rice were clearly higher than those of the rice cakes, The hardness and chewiness are both higher with the passage of time, but the elasticity is lowered and the waxy rice cake is higher, the cohesiveness is higher and the waxy rice cake is lowered.

In the case of the section of Example 1, hardness and chewiness were significantly increased after 3 days, but elasticity and cohesiveness were relatively small. In Comparative Example 1 in which no collagen powder was added, hardness, elasticity, cohesiveness, chewiness All showed significant changes over time.

In the case of Dae-jung rice cake, deep sea water was used as water in both hardness, elasticity, cohesiveness and chewiness immediately after preparation. In Example 3, in which the windshield component and collagen were added, the highest value was obtained and in Comparative Example 1 in which no collagen was added, It can be seen that Comparative Example 1 has the highest hardness and chewiness after the lapse of days, and it can be seen that the collagen acts as a factor for increasing the texture of the waxy rice cake and the hardness of the rice cake even after the lapse of time.

In the case of Comparative Example 2 in which the windshield was not added, the texture was slightly lower than in Example 3 in which the windshield component was added, and it was judged that the windshield component slightly contributed to the improvement in texture.

&Lt; Test Example 3 >

The sensory evaluation of the rice cakes of the above Examples and Comparative Examples was carried out, and the average values thereof are shown in Table 3 below.

The sensory evaluation of the taste, mouthfeel, and overall acceptability of the rice cake after the preparation and storage for 3 days were measured by the 5-point scale method.

Sensory evaluation result Example Comparative Example One 2 3 4 One 2 incense Immediately after manufacture 3.9 4.1 4.1 4.4 4.2 2.3 3 days later 3.6 3.9 4.0 4.2 3.7 2.2 flavor Immediately after manufacture 3.5 4.2 4.3 4.5 3.1 3.3 3 days later 3.0 3.9 4.1 4.2 2.6 2.8 In the mouth
A feeling of chewing Immediately after manufacture 4.2 3.8 3.9 4.0 3.1 3.5 3 days later 4.0 3.5 3.7 3.8 2.6 3.3 Overall
Likelihood Immediately after manufacture 4.0 4.2 4.2 4.4 3.4 3.3 3 days later 3.5 3.7 3.9 4.0 3.1 2.8

As shown in Table 3, the flavor was highest in Example 4 in which windshield powder was impregnated with dirt and Comparative Example 2 in which no windshield powder was not contained. The flavor was higher than that of the dough, but the wind powder or collagen In the case of the waxy rice cake of Comparative Example not added, the section of Example 1 in which both windshield powder and collagen were added was evaluated to be lower.

On the other hand, the feeling of chewing in the mouth was evaluated better than that of the glutinous rice cake, and it was judged that the difference in texture recognized in Test Example 2 affected the feeling of chewing in the mouth, and in Comparative Example 1 in which no collagen was added It is considered that collagen during storage keeps the feeling of chewing of rice cake continuously.

The overall likelihood was high in the examples and the comparative examples were evaluated to be low, thus confirming the merchantability of the rice cake containing windshield according to the present invention.

As described above, the moisture-containing rice cakes of the present invention can be prepared by supplementing the nutrients that are easily deficient in rice cakes as a useful component of windbreak, Can be manufactured in a balanced manner, and it is possible to produce health-functional rice cakes which have a balanced balance of windbreaks and purify the windblown flesh, so that there is no resistance to eating windbreak rice cakes, and the hardness, elasticity, cohesiveness and chewiness of the rice cakes containing collagen are retained to some extent over time And can be stored for a long period of time, and the windblown component and the collagen component are contained in the rice cakes, so that the overall preference is improved.

Claims (7)

Extracting roots and stem of windshield with hot water, concentrating and drying to obtain rhizome root extract powder;
Drying and crushing the leaves and fruits of the windblown to obtain a windblown leaf powder;
Washing rice and dipping it in water;
Pulverizing the rice called water to prepare a rice flour;
Mixing 1000 parts by weight of the rice flour with 3 to 20 parts by weight of collagen and 50 to 150 parts by weight of water; And
Mixing 1 to 5 parts by weight of the rhizome root extract powder and 3 to 7 parts by weight of windblown leaf powder with 1000 parts by weight of the steam mixture, and molding the blended mixture. The method according to claim 1,
Wherein the water mixed with the rice flour and collagen is a deep sea water. The method according to claim 1,
Wherein the crushing of the leaves, fruits and rice of the windshield is pulverized to a particle size of 50 to 200 mesh. The method according to claim 1,
10 to 20 parts by weight of steamed black beans, 10 to 30 parts by weight of steamed kidney beans, 5 to 20 parts by weight of salt and 3 to 10 parts by weight of steam are added to the steam mixture and windshield powder in the molding step Wherein the molding is carried out by adding at least one selected from the group consisting of polypropylene and polypropylene. The method according to claim 1,
A method for manufacturing a rice cake containing windshield, characterized in that the molded rice cake is dipped with the powder of the windshield rhizome extract powder, the windshield leaf powder or a mixture thereof. 6. A rice cake containing a windshield, produced by the method of any one of claims 1 to 5. The method of claim 6,
Wherein the rice cake is a rice cake containing a windshield, which is characterized by being a rice cake, an inflorescence, a bamboo blade, a slice, a rice cake, a baesulgi, a siruk, a rice paper,