KR101457808B1 - Rice cake using mugwort including gold nano particle and the producing method thereof - Google Patents

Abstract

The present invention relates to mugwort rice-cake containing gold nanoparticles and a method for preparing the same, and more particularly, to functional rice cake using gold mugwort in which gold is transferred and buckwheat. The present invention, to achieve the purpose, is a method for preparing mugwort rice-cake containing gold nanoparticles comprising the steps of: i) pouring water to rice for soaking, adding purified salt, pulverizing, and cooking through steam to prepare rice dough; ii) washing gold mugwort, boiling by using steam, and pulverizing the resultant; iii) pulverizing peeled buckwheat, soaking in water to obtain sediment of buckwheat which are settled; iv) mixing and kneading the rice dough, pulverized gold mugwort, and buckwheat sediment; and v) shaping and steaming the dough of step iv).

Description

TECHNICAL FIELD The present invention relates to a mugwort cake containing gold nanoparticles and a method for producing the same,

The present invention relates to a mugwort cake containing gold nanoparticles and a method for producing the same, and more particularly, to a functional rice cake using gold wax-transferred mugwort and buckwheat.

Rice cake is a processed food of grains made by grains of cereal grains and powder, and it is one of the traditional foods of Korea. Rice cakes are made from cereals as basic materials, and various nuts, vegetables, fruits, Rice cakes with various materials are popular because they can supplement deficient nutrients with only cereals. In addition, they can supplement the problems of texture and digestive power of rice cakes, and consumption is increasing due to recent well-being culture.

In general, rice cake is mainly made of rice, which is made by mixing glutinous rice or glutinous rice and rice at a certain ratio, but the flavor is diversified depending on the form in which beans such as bean, red bean, mung bean, cinnamon, And has been recognized as a world-class food. Recently, there have been many researches on many rice cakes with functionality based on well-being culture. However, on the one hand, there is a growing need for palatability of food as well as functionality, and it is necessary to contribute rice cake popularization by providing rice cake with good texture and good nutrition. In rice cakes, aging (generally aging of starch) is slow so that a sufficient storage period is secured and texture is maintained. Therefore, there is an increasing demand for rice cakes which are considered to be healthy, have sufficient shelf life of foods, and can maintain food palatability.

On the other hand, mugwort has been used as herb medicine since ancient times because it contains a large amount of beneficial ingredients and is well known as a plant for preventing adult diseases. Especially, mugwort has a warm character and it is said that it is good for the treatment of abdominal pain by strengthening the stomach, liver and kidney function. And the effect of clearing blood and improve blood circulation, and the effects of sterilization, pain relief, inflammation and has been scientifically proven.

On the other hand, the development of agricultural products containing gold is recently taking place. The main focus is on decorative effects by coating gold on conventional agricultural products. Hanyang University team developed a method for manufacturing metal nanoparticles using an electrolytic process and can provide the metal nanoparticles dispersed in an environmentally friendly process and pure water only. Aqueous solution. The conventional metal nanoparticle manufacturing method uses a metal salt as an electrolyte as a starting material. Therefore, it is not environmentally friendly, and it takes a lot of time and cost to remove harmful substances, and it has a disadvantage that it can not easily control the particle size. In addition, surfactants and additives used to prevent particle growth due to agglomeration of metal particles have a disadvantage that they are not environmentally friendly because they use pests. Further, in the conventional general electrolysis method, particles are obtained by metalizing electrodes on a surface of an electrode by electrolysis using an electrode of a metal material to be synthesized and a metal salt such as nitrate, carbonate, or sulfate as an electrolyte. Of course, the harmful metal salt is used as an electrolyte for obtaining a harmful metal powder in the electrolytic process, because the metal is not dissolved in water. When a metal bound to a strong acid salt is dissolved in water, it is easily dissociated into ions, have. In this case, harmful substances are generated as a by-product, noxious gas is generated when the temperature is raised, and thus it is not environmentally friendly, and the particle size is not uniform. Further, in the electrolytic process using a metal salt such as nitrate, carbonate, sulfate or the like as in the prior art, the starting material itself is not environmentally friendly, and there is a problem of wastewater treatment in neutralization and washing process, There is a disadvantage in that a large amount of metal powder is lost. Professor Yong-Ho Chang's technique is not only to use these harmful metal salts but also to produce metal nanoparticles in an environmentally friendly manner by inducing the formation and dispersion of metal particles by applying electric force to electrodes, small amounts of additives, and pure water In addition, it is a method of manufacturing metal nanoparticles using an electrolytic method capable of effectively controlling the size of metal particles and producing uniform metal nanoparticles with a simple process.

The gold nanocolloid solution prepared by such an electrolysis method can be developed into a functional agricultural product by fertilizing the agricultural product. In order to achieve this, gold nanocolloid solution is applied using a gauge tube and an injection pipetting method. In addition, when water and nutrients are absorbed from the root, gold nanoparticles migrate together to move to a leaf and fruit Is also utilized. SMNTech is developing functional agricultural products containing gold by applying it with Hanyang University Industry-Academy Collaboration.

The present inventors have been studying various types of rice cakes in consideration of functionality of rice cakes and palatability as foods. With the help of SM NanoTech, I participated in the cultivation of gold mugwort, and I developed the rice cakes using gold mugwort. There have been some problems in utilizing wormwood, but in the process of overcoming it, the present invention has been made to provide various functionalities as well as rice cakes which increase the palatability of foods.

The present invention aims to make rice cakes having improved functionality and palatability of food by using wormwood.

In order to accomplish the above object, the present invention provides a method for producing rice dough comprising the steps of: i) adding water to rice, adding refined salt thereto, pulverizing the rice, Ii) washing the wormwood with a steam and grinding it; Iii) crushing the husked buckwheat to obtain buckwheat residue after soaking in water; Iv) mixing and kneading the rice dough, crushed wormwood, and buckwheat bran; And v) molding and kneading the dough of step iv).

It is preferable that buckwheat of step iv) be used with buckwheat remaining in step iii), and the rice is preferably rice containing gold nanoparticles.

In consideration of the functionality and palatability of the present invention, it is preferable that 40 to 60 parts by weight of squid and 5 to 10 parts by weight of buckwheat are used relative to 100 parts by weight of the rice.

The present invention provides mugwort cake containing gold nanoparticles prepared using the above method.

Hereinafter, the present invention will be described in detail.

Rice is the main ingredient of rice cake. Rice may be glutinous rice, rice, brown rice or the like. In the case of brown rice, the texture is not good and consumers are getting out of the way. In the present invention, rice is preferably used mainly, but texture is retained even when brown rice is used. Water is added to the rice and enough rice is added. Then steamed to make the primary rice dough. On the other hand, SMNNotech sells gold rice, which makes it possible to improve functionality with gold mugwort. The gold of the present invention is cultivated in a form similar to that of gold midge, and it is understood that the nanoparticles are absorbed and the beneficial function of the gold nanoparticles is maintained in the body. In the presence of gold colloid, it is shown that the antibody is more suckier and higher in efficiency than the conventional immunoenhancement system composed of antigen and adjuvant. Through these effects, the concentration of Rizozime in blood, It is considered that it is applicable to improvement of immunity such as activity. As a result, it has recently been added to various foods and medicines.

The present invention includes wormwood containing gold nanoparticles. In order to produce wormwood containing gold nanoparticles, a colloidal solution of gold nanoparticles dispersed in water is applied to the roots, which is then absorbed by active transport of mugwort. Conventionally, a method of ionizing a metal and absorbing it to a plant has been used. However, this method has various problems in the process of producing an ionized form and in the result. In the present invention, by using a colloidal solution in the form of metal nanoparticles, absorption of plants can be achieved. In this regard, the gold nanoparticle colloidal solution of SM Nanotech, which received technology transfer from Professor Yong-Ho Yong of Hanyang University, was used. The gold nanoparticle colloid solution was diluted to 1 to 5 ppm concentration in the agricultural water in the mugwort field of Jindo Jeolla province and harvested when the mugwort was grown 15 to 20 cm after 15 to 20 days. The result of commissioning to the SungKyunKwan University Joint Instrument Center contains 0.51 mg / kg on average (see Fig. 1). The content of harmful metallic substances also appeared to be below the standard value, and it was found to be safe for use in foods.

When making rice cakes using mugwort, mugwort is usually softened by the process of putting it in hot water. Of course, steam mugwort steam is used in exceptional cases. In the present invention, the process of steam boiling and the method of steam boiling were tested. As a result, the process of steam boiling was not only excellent in color, but also gold content was improved. When the plant is used, the color is improved by using a part of the additive, but unlike general mugwort, the present invention has a sufficient color feeling without using any additives. Steamed wormwood crushes it.

On the other hand, mugwort is known to have a warm nature. People with a lot of body heat often do not feel well when they eat foods related to mugwort, so they tend to feel that they do not feel good on average. In the present invention buckwheat is used to lower the properties of such wormwood. Buckwheat is known to have cold properties, but the combination of buckwheat and mugwort actually improves taste. Instead of buckwheat, you can use a charcoal or a mixture of buckwheat and charcoal. The buckwheat husk is crushed and pre-milled, and the crushed buckwheat is called water. If it is called enough water, buckwheat will go down and become buckwheat bran. In the present invention, such buckwheat residue is used. This considers the ease of dough, texture, and pear composition with mugwort.

Next, the above rice dough, crushed wormwood, and buckwheat bran are mixed and kneaded. It is preferable to use the water used to make the buckwheat dough at the time of kneading. By using buckwheat and remaining water, it is possible to further increase the taste of the food and further increase the nutritional content. Buckwheat is rich in flavonoids and rou- tine, and has a great deal of threonine, vitamins, and lysine.

Other food additives according to need can be used. Meanwhile, red algae extract may be added to improve the digestive power during the kneading process. Red algae extract may be used in an amount of about 1 to 5 parts by weight based on 100 parts by weight of rice, which helps to improve kneadability and later formability and to improve digestion. Red algae contains a large amount of fibrous materials, and is superior in thermal stability to ordinary cellulose ingredients, thereby improving formability and shape retention of rice cakes. Red algae extracts can be obtained from Euphorbia japonica, Rhododendron, Irish moss and the like. The red algae extracts contribute to stabilization by reinforcing amylopectin or the like, which is one of the components of starch. Red algae extract complex polysaccharide can serve as dispersant, swelling agent, dietary fiber, and crystallization inhibitor.

In the present invention, it is preferable that 40 to 60 parts by weight of gold powder is added to 100 parts by weight of rice. Mugwort containing gold was found to be more potent than mugwort, and its vitamin A content was higher. Vitamin A enhances the body's resistance and regulates physiological function. In the case where the amount of garlic is too small, the function pursued by the present invention is insufficient, and if it contains too much, the texture can be inhibited. The buckwheat is preferably contained in an amount of 5 to 10 parts by weight based on 100 parts by weight of the rice. It is an appropriate amount to be used to harmonize with the warm nature of the wormwood. If too much buckwheat is used, the texture may be inhibited. Alternatively, buckwheat can be used instead of buckwheat, buckwheat can also be used together.

The kneaded material is shaped into a predetermined shape and then steamed to produce mugwort cake. The shape of the rice cake can be variously manufactured. Of course, the steamed rice cake can also be made into the shape of rice cake through an extruder.

The present invention enables to sufficiently express the functionality of mugwort by using mugwort containing gold nanoparticles. By using gold nanoparticles, preservation property is increased, and by adding buckwheat, etc., .

FIG. 1 is a test report on the gold content of green gold.
Fig. 2 is a test report on the gold content of gold mugwacke prepared according to the present invention.

Hereinafter, the present invention will be described in more detail based on the following examples. It should be noted, however, that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The present invention is not limited to the following examples. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

The rice was washed 3 times, immersed in water for 3 hours, and then pulverized in water twice (stone roller, Kyungchang Machinery). It was steamed to make a primary rice dough. It was washed in running water and grinded with steam. Peeled buckwheat buckwheat was called water and then buckwheat buckwheat was obtained. Water called buckwheat was kept separately and used in dough. The above ingredients were mixed to make dough, which was then put into a steamed jar and steamed to make mugwacke.

≪ Example 2 >

Instead of buckwheat, the pestle was crushed and used in Example 1.

≪ Example 3 >

In Example 1, rice cakes were made using brown rice instead of rice.

<Example 4>

In Example 1, instead of rice, rice cake purchased from SM Nanotech was used.

&Lt; Comparative Example 1 &

In Example 1, rice cakes were made using common wormwood instead of wormwood.

&Lt; Comparative Example 2 &

In Example 1, rice cake was made without using buckwheat.

&Lt; Test Example 1 > Measurement of sensory quality characteristics

The above-mentioned Examples 1 to 4 and Comparative Examples 1 and 2 were subjected to 20 sensory evaluation personnel, and the average thereof was described. One hour after the preparation of the rice cake, the sample was prepared with a diameter of 6.5 ㎝ and a height of 1.5 ㎝. The sample was covered with a polypropylene wrap and placed in a container and presented to a sensory test. In the sample container, the three - digit number selected from the random number table was entered. The sensory test panel was selected by 12 well - trained food inspectors and repeatedly trained to recognize the sensory quality characteristics. The characteristics were evaluated in terms of moistness, flavor, color, satiety and overall acceptability. The characteristics were evaluated using 9 point scale, and the strength of the characteristic was weaker toward 1 point and stronger toward 9 point. Here, the meaning of the following numerical values is as follows. 1-2 are very weak, 3-4 are a little weak, 5 are normal, 6-7 are a bit strong, 8-9 are very strong.

Sensory Quality Characteristics of Rice Cake Sensual characteristic Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Moistness 6.72 6.56 6.11 6.98 5.43 5.48 incense 4.83 4.16 4.33 4.24 3.37 3.15 color 5.39 5.29 5.12 5.46 4.18 4.23 Satiety 8.21 8.28 8.28 7.95 8.10 8.21 Overall likelihood 6.33 6.20 6.45 6.18 5.20 4.17

For example, the above degree of moistness means a sensory evaluation of tissue texture. 0-1 is hard, 2-3 is a little hard, 4-5 is moderately soft, 6-7 is soft, and 8-9 is very soft.

Overall, the mugwugte according to the present invention has a high moisture content and a moist texture. As the storage time after the preparation of the rice cake became longer, the moisture level remained relatively longer. Satisfaction with flavor and color was also better than the comparative example, and the satiety was similar. In case of Comparative Example 2 in which no buckwheat was added, the overall preference seems to be relatively lower.

&Lt; Test Example 2 &

For each of the examples and comparative examples, the samples were placed in a plastic container, and the rice cakes stored immediately after the preparation and at room temperature for 24 hours were measured for hardness, adhesiveness, cohesiveness, elasticity and chewiness by a rheometer.

In the case of hardness, the examples were significantly lower overall than the comparative examples, and the same results were obtained after 24 hours, and the hardness of the comparative example was rapidly increased. In Comparative Example 1, which did not contain gold, the hardness was very high and aging occurred easily. The hardness is an index showing the softness and aging of rice cakes, and the embodiment of the present invention has a relatively low hardness and gives a soft texture, and it is confirmed that aging is delayed due to the characteristic that it continues even after 24 hours of storage.

In the case of adhesiveness, cohesiveness, elasticity, chewiness, etc., the examples showed good evaluation as compared with the comparative examples as a whole.

&Lt; Test Example 3 >

The degree of aging of the rice cake prepared in Example 1 of the present invention was evaluated with respect to the panel participating in the sensory test of Test Example 1. For this purpose, the rice cake prepared in Example 1 was packed in a cooling and moisture-permeable film, and then evaluated in a day-by-day manner at a room temperature or a refrigeration temperature of 10 ° C for about 10 days after the preparation. At the time of sampling, they were kept in a storage state without further post-treatment such as steaming or heating with a microwave oven. The responses of the panels are averaged and are shown in Table 2 below.

Number of days since manufacture At room temperature When refrigerated 1 to 5 days Freshly-prepared Same as left 6 days I do not feel smooth and firm. Same as left 7 days I do not feel smooth and firm. I feel firm. 8 days I do not feel smooth and firm. I feel firm. 9th I feel firm. It is hard and inconvenient to chew. 10 days It's stiff and hard to eat. Same as left

As shown in Table 2 above, all of the panels evaluated that the portion of the rice cake portion was maintained smoothly from the first day until the 8th day. Especially, until the 5th day, they did not feel much difference from immediately after manufacturing. However, from the 9th day of aging, the aging process began to become hard, and after 10 days, the condition of the rice cake portion became stiff, and the texture and taste as a product were evaluated to be degraded. It is believed that it becomes harder in cold storage. As described above, the excellent aging delay effect of the present invention up to 8 days after the manufacturing was similar between the product stored at room temperature and the product stored in the refrigerated state, and in the case of the product stored in the refrigerated state, There was a difference only in terms of feeling. Overall, it seems to have a delayed aging effect rather than the usual rice cakes.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention, and are not intended to limit the scope of the invention. .

Claims (5)

I) adding water to the rice, adding the salt to the rice, crushing it and boiling it with steam to make rice dough;
Ii) washing the wormwood with a steam and grinding it;
Iii) crushing the husked buckwheat to obtain buckwheat residue after soaking in water;
Iv) mixing and kneading the rice dough, crushed wormwood, and buckwheat bran;
And v) molding and kneading the dough of step iv). The method according to claim 1,
Wherein 40 to 60 parts by weight of squalil and 5 to 10 parts by weight of buckwheat are used relative to 100 parts by weight of the rice. The method according to claim 1,
Wherein the dough of step iv) uses buckwheat remaining in step iii). The method according to claim 1,
Wherein the rice is rice containing gold nanoparticles. A mugwacke cake containing gold nanoparticles prepared by the method according to any one of claims 1 to 4

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