KR101557627B1 - Steamed rice cakes comprising cellulose, coconut, sweet pumpkin and walnut, and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a sweet corn walnut sake cake containing cellulose and coconut and a process for producing the same, wherein the sweet corn walnut sake cake is excellent in taste and nutritional content, and contains cellulose and coconut, / RTI > Therefore, the squash walnut sake cake of the present invention can be easily used as a substitute for meals or for snack substitution for both sexes.

Description

[0001] Description [0002] Steamed rice cakes containing cellulose, coconut, sweet pumpkin and walnut, and method for manufacturing the same,

The present invention relates to a sweetened walnut sour soup containing cellulose and coconut and a process for producing the same.

Rice cakes are mainly categorized by recipes, such as steamed rice cake, steamed rice cake, steamed rice cake, seismic rice cake finished in oil, and boiled rice cake, which is made by boiling glutinous rice flour. Among them, steamed siruki rice cake or rice cake is the basis of this rice cake. The main ingredients of the steamed rice cake are rice and glutinous rice, and various types of rice cake can be produced depending on the mixing method and kind.

Among them, sulgi rice cake is made by putting water, honey or syrup into rice flour, rubbing it into sieve, mixing it with proper water and air, homogenizing it, and then making it by syrup and steaming enough. Since elasticity is produced, a rice cake with a soft texture is produced. If you look at the sulgoki based on the literature, you can say that in the Sengokgyo (星 湖 僿 說), "I still admire the sulgur, and this is the 煮 쓰 which is used for the ritual, or moisten the rice flour and put it in the siru It is said that this is called Baekseolgi "and it is said that it is the most basic rice cake of the steaming rice cake.

Pumpkin ( Cucurbita spp.) Consists of three species: C. moschata from the tropical Americas of southern Mexico, C. maxima from Latin America, C. pepo from the north of Mexico and North America . Among them, pumpkin is a Western-style pumpkin that is steamed and eaten as a healthy food. It is also known as a night pumpkin because it has a high content of starch, minerals, and vitamins and sweetness. Sweet pumpkin is rich in starch and inorganic salts, and it contains a lot of vitamins B and C, and it is eaten as a stock substitute. In Japan, it has been introduced in the US since the mid-1800s and has been cultivated since its introduction in the 1990s. Several varieties of pumpkin have been cultivated because they are actively cultivated. The representative varieties are danvis, super-goldfish, and super-Hongvis. Danvis is the most grown pumpkin, weighing 1.7 ~ 1.9㎏. The outside is dark green with light green spots. The flesh is greenish-yellow, and the flesh is a little sticky starch, and the taste is good. It grows well at low temperatures and has low deformation and high product rate. After 32 days after the flowering, it is a kind of early breeding and a large number of breeds. The average weight of super gold bis is about 1.8 ㎏. The surface is dark green, and the stripes are almost invisible. The largest size of pumpkin and the excellent storage capacity. If grown well, 3 ㎏ of large pumpkin can be harvested. Super Hongbis is the latest breed, weighing around 1.5kg. The outer surface is dark and bright reddish, and the flesh is dark yellow. Flesh quality is thick, high quality, and taste is excellent. Because the pumpkin helps the spleen (jira) function and promotes appetite, it is eaten by people with weak spleen. However, because the digestion time is long, it is better to avoid people with gas in the stomach and those with chronic gastrointestinal disorders.

Walnut is a fruit of walnut tree ( Juglans sinensis ), which is a deciduous tree of the spiny tree. It is used as it is, and it is used as it is, and it is used variously for its use, confectionery (Cheonan walnut confectionery) It is used as a mixture of fragrance. It is almost circular, and it is nuclear fruit. Surgical blood is green with meat quality and the intracranial follicles are not broken with very hard bone quality. The nucleus is obovate, yellowish brown, the surface has many wrinkles along the bongline, and there are four inside the nucleus. Seed is composed of two cotyledons, close to spherical shape, very wrinkled, white or pale yellow, and its outer surface is membranous dark brown seed coat. China is grown in the country of origin or all over the world. California, USA, accounts for 66% of the global supply of walnuts. The walnuts are either soaked in water for a long time after the fruit has matured, or they are piled up in one place to remove the fleshy scar from the flesh, dry in the sun and then take the seed by breaking the hard inner skin. Walnuts contain a large amount of unsaturated fat, omega-3 fat, and the main ingredient is alpha-linolenic acid. It is also rich in protein, vitamin B2 and vitamin B1, and is widely used for edible and medicinal purposes. Walnut oil contains a lot of mixed fatty acids to promote weight gain and increase the serum albumin content, but it is known that the amount of blood cholesterol has a reduction effect.

Coconut is a fruit of coconut palm. It is drinkable as a juice. It is used to eat the jelly-like flesh of the fruit as it is or to squeeze the oil. The fiber layer covering the fruit is used for carpets, industrial ropes, Hard shells are used for daily necessities and crafts. Cocos palms originated in the Malay Islands, spread in tropical and subtropical regions, and are an important economic plant in the tropics. It is pale green tropical fruit which drinks juice with a drink. Jelly-like flesh inside the fruit is sweet and sour taste, and it eats or oil. When it is ripe, it becomes brown and the flesh becomes firm. Outside is a delicate, thin fiber layer, and inside is a dense fiber layer of 2 to 5 cm thick. It grows widely in tropical and subtropical regions and grows on a large scale in farms in Southeast Asia including Thailand. It harvests four times a year, with 50 to 60 berries per tree. Less ripe juices contain some phosphorus and iron, and jelly pulp contains 1 to 6% fat and phosphorus. The ripe ones contain 26% of fat, 4 g of protein, 100 mg of phosphorus, and 2.5 mg of iron. Coconut fat is vegetable, but about 90% is saturated fatty acid, so be careful with the intake of animal fat. He usually eats or drinks juice. The copra, which is made by cutting the hardened pulp, is good for sweets and sake, and the coconut cream is used for ice cream and dessert. Oil is used to make sauces, cooking oil, soaps, and cosmetics as a source of various dishes and cooking oil. The fibrous layer surrounding the fruit is used to make carpets, industrial ropes, car seats, etc., and the hard shells are used as household goods and craft materials.

Cellulose, also known as cellulose, is a kind of simple polysaccharide mainly composed of higher plants, avian cell membranes and fibers. Wood, cotton, hemp, etc. and can also be obtained recently through microbial production or chemical synthesis. In addition to being a raw material for paper and clothing, methylethylated by chemical treatment is used as a defoaming agent and dispersant, and it is processed and used as a food additive. Cellulose is mainly used as an anticaking agent because of its high water retention due to its polymer structure.

Accordingly, the inventors of the present invention have completed the present invention by confirming that the taste and quality of the pumpkin-containing walnut sour cream containing cellulose and coconut are excellent in the study of functional rice cakes containing pumpkin.

Korean Patent No. 1236504 discloses a method for producing a functional cake containing a pumpkin and a process for producing the same, and Korean Patent No. 988018 discloses a process for producing a rice cake containing a pumpkin as an additive A method for manufacturing a rice cake using an oven is disclosed. Korean Patent No. 927834 discloses that a pumpkin can be used to color a color of a black rice cake. Korean Patent Laid-Open Publication No. 2004-0037285 discloses a method for manufacturing a cake containing a pumpkin cake and a preparation method thereof, and Korean Patent Publication No. 2000-0012378 discloses a process for producing a rice cake containing chitosan oligosaccharide in which pumpkin can be used as an additive. However, since the prior art in which all of pumpkin, coconut, walnut, and cellulose are used as an additive in rice cakes as in the present invention has not been confirmed, these prior arts can be said to be inventions different in technology from the present invention.

Korean Registered Patent No. 1236504 (Functional Enrichment and Manufacturing Method thereof, Registered on Feb. 23, 2013) Korean Registered Patent No. 988018 (Method of manufacturing rice cake using oven and rice cake produced therefrom, registered on October 10, 2010) Korean Registered Patent No. 927834 (Method for producing coloring glaze and coloring glaze produced by the above method, registered on November 13, 2009) Korean Patent Publication No. 2004-0037285 (pumpkin cake type cake and its manufacturing method, disclosed on May 4, 2004) Korean Patent Publication No. 2000-0012378 (Production method of rice cakes containing chitosan oligosaccharides, published on March 23, 2000)

It is an object of the present invention to provide a sweet corned walnut sallow cake containing cellulose and coconut and a process for producing the same.

The present invention relates to a sweet corn walnut sake cake containing cellulose and coconut.

The pumpkin seed walnuts may be rice cakes which are a mixture of rice flour, cellulose, coconut, pumpkin powder and walnuts. Salt and sugar may be added to the mixture. Preferably, the mixture comprises 0.1 to 0.5 parts by weight of cellulose, 1 to 5 parts by weight of coconut, 5 to 15 parts by weight of squash powder, 1 to 10 parts by weight of walnuts, 0.5 to 3 parts by weight of salt, And 5 to 20 parts by weight of sugar.

The present invention also provides a process for the production of the above mentioned cellulose and coconut-containing squash walnut sake cake,

(Step 1) Washing and dipping rice, removing moisture and pulverizing the rice to prepare rice flour;

(Step 2) 0.1 to 0.5 parts by weight of cellulose, 1 to 5 parts by weight of coconut, 5 to 15 parts by weight of squash powder, 1 to 10 parts by weight of walnuts, 0.5 to 3 parts by weight of salt, Preparing a mixture of 5 to 20 parts by weight of the mixed pumpkin and sesame seed cake; And

(Step 3); growing the mixture of the pumpkin and walnut sallow cake;

. ≪ / RTI >

Hereinafter, the present invention will be described in detail.

0.1 to 0.5 parts by weight of cellulose, 1 to 5 parts by weight of coconut, 5 to 15 parts by weight of squash powder, 1 to 10 parts by weight of walnuts, 0.5 to 3 parts by weight of walnuts, It is preferable that 5 to 20 parts by weight of sugar be contained. If the content of each component is out of this range, the taste and texture of the squash walnuts may not be good. However, the weight of salt or sugar can be appropriately adjusted according to the condition or condition of each ingredient to be mixed. Water may be added according to the state of the rice flour when mixing the ingredients of the pumpkin seed walnut rice cake. Water of 1 to 50 parts by weight based on 100 parts by weight of rice flour may be added, May be added in an amount of 10 to 30 parts by weight, more preferably 10 to 20 parts by weight.

The rice flour may be prepared using white rice or brown rice of rice, and the rice varieties are not limited to any one. The above rice flour can be prepared by washing rice and then dipping it in water to pulverize the so-called rice flour. The amount of water to be immersed in the rice is not limited, but may be preferably 1.5 to 10 times, more preferably 1.5 to 5 times, most preferably 1.5 to 3 times the weight of the rice. The time for which the rice is immersed in water is not limited, but is preferably 0.5 to 24 hours, more preferably 1 to 12 hours, and most preferably 4 to 12 hours. The pulverized rice may be pulverized by using a conventional grain grinder to produce pulverized rice flour. The pulverized pulverized rice is pulverized once or repeatedly to prepare a powder suitable for the production of rice cakes. can do. When preparing the rice flour, the rice may be pulverized by adding 1 to 50 parts by weight of water based on 100 parts by weight of rice flour according to the state of the rice flour, preferably 10 to 30 parts by weight, Preferably 10 to 20 parts by weight of water may be added when preparing the rice flour.

The coconut may be in the form of a powder, and may be ground to a size of 0.05 to 1 cm or less.

The cellulose is a polysaccharide fiber which is a main component of plant cell walls and fibers and occupies most of the woody part. The cellulose may be synthesized, but it is preferable to use cellulose derived from a natural product.

When the coconut and cellulose are used in combination, the anti-aging effect of the rice cake is enhanced rather than the single component of each of the ingredients when the coconut and cellulose are mixed.

The pumpkin powder may be obtained by removing the green peel and the seed-containing portion of the raw pumpkin and drying the remaining yellow pulp, followed by pulverization and pulverization. The yellow flesh of the pumpkin can be dried by any conventional drying method such as freeze drying, cold air drying, hot air drying, natural drying and the like.

The walnut can be used by grinding the green sachet and the hard wood crust removed. The size of the crushed walnuts is not particularly limited, but preferably, the crushed walnuts are crushed to within 0.1 to 2 cm square. On the other hand, the ground walnuts can be used as they are, but in order to improve the taste of the squash walnuts, it is better to use an oven, a frying pan or the like for 5 to 30 minutes.

In preparing the rice flour, the salt contained in the mixture of the pumpkin and walnut sweet rice cakes can be mixed in advance. At this time, it is preferable to mix the rice and salt first and then crush it with the crusher. It is also preferable that the rice flour and the squash powder are mixed in advance before the whole contents are mixed. When the flour of the rice flour and the pumpkin powder are uniformly mixed, Because it is yellow, it can increase the visual preference for rice cake.

When preparing the mixture of the above described nutmeg, the rice flour or the squash powder may be mixed with the sieve, preferably 1 to 3 times, and more preferably 2 to 3 times, .

On the surface of the pumpkin seed walnut sake rice cake, coating materials such as bean jug, red bean jug, nuts such as peanut or almond, and raisins can be applied. That is, the application can be applied to the bottom of the steamer before it is put in the steamer to increase the mixture of the pumpkin and walnuts. Alternatively, the above-mentioned mixture of the pumpkin and walnut sweet rice cake can be put in a steamer, and then the above-mentioned coating material can be applied to the upper side of the mixture. Through such a method, the squash walnut sake cake can be produced in a state in which various coating materials are applied on one side or both sides. The red oak is said to be made by boiling red beans in water for 12 to 24 hours, peeling them, adding them, and then crushing them. You can add salt, sugar (sugar, oligosaccharide, honey, etc.), cinnamon powder and so on when you wake up the added red beans. The red bean paste is the same as the red bean paste but is not peeled off. At this time, 20 to 40 parts by weight, preferably 30 to 35 parts by weight, of red oak bean paste or bean paste can be applied on the basis of 100 parts by weight of the rice flour.

The time for the addition of the pumpkin mixture is preferably 20 to 60 minutes, more preferably 20 to 40 minutes, most preferably 20 to 30 minutes, It is best to increase the number of minutes.

The present invention relates to a sweet corn walnut sake cake containing cellulose and coconut and a process for producing the same, wherein the sweet corn walnut sake cake is excellent in taste and nutritional content, and contains cellulose and coconut, / RTI > Therefore, the squash walnut sake cake of the present invention can be easily used as a substitute for meals or for snack substitution for both sexes.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method for producing the inventive cellulose and coconut-containing squash walnut sake cake.
Fig. 2 is a photograph of a squash walnut sake cake containing cellulose and coconut of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

≪ Example 1: Preparation of sweetened walnut sake cake according to cellulose and coconut content >

6 kg of rice white rice was washed three times with purified water and then dipped in 20 liters of water for 8 hours. The thus obtained rice husk rice was squeezed out of the sieve, and rice flour was prepared from the rice husk using a grain grinder. After removing the green peel and seed - containing portion of the pumpkin, the remaining yellow pulp was lyophilized and pulverized to powder.

0.1 to 0.5 parts by weight of cellulose, 1 to 5 parts by weight of coconut, 5 to 15 parts by weight of squash powder, 1 to 10 parts by weight of walnuts and 0.5 to 3 parts by weight of salt, based on 100 parts by weight of rice flour, And 5 to 20 parts by weight of sugar were mixed to prepare a mixture for the sweet-boiled walnut sallow cake. When mixing the ingredients, the rice flour, the pumpkin powder and the salt were mixed first, and the mixture was sieved 3 times to mix the flour with the pumpkin powder and the rice flour evenly. To improve the moisture, the rice flour and the pumpkin powder I added water to the salt and squeezed it. The mixture was sieved three times, and the remaining ingredients were mixed and uniformly mixed. When the ingredients were mixed, the resulting mixture was steamed for 30 minutes using a syringe to prepare a hard-boiled walnut sake. As the cellulose, a natural cellulose powder (Chufa Fiber Chemical Co., Ltd.) was used.

Condition Wheat flour (g) Water (g) Cellulite
Roos (g) Coconut (g) Sweet pumpkin
Powder (g) Walnut
(g) Salt (g) Sugar (g) Gross weight (g) Example 1-1 1000 150 3 27 90 50 10 100 1430 Examples 1-2 1000 150 One 29 90 50 10 100 1430 Example 1-3 1000 150 5 25 90 50 10 100 1430 Examples 1-4 1016 150 3 11 90 50 10 100 1430 Examples 1-5 980 150 3 47 90 50 10 100 1430

< Comparative Example  2. Comparison of cellulosic and coconut content Sulk  Manufacturing>

6 kg of rice white rice was washed three times with purified water and then dipped in 20 liters of water for 8 hours. The thus obtained rice husk rice was squeezed out of the sieve, and rice flour was prepared from the rice husk using a grain grinder. After removing the green peel and seed - containing portion of the pumpkin, the remaining yellow pulp was lyophilized and pulverized to powder. The rice flour and cellulose, coconut, squash powder, walnuts, salt and sugar were mixed under the conditions shown in Table 2 below. When mixing the ingredients, the rice flour, squash powder, and salt were sieved 3 times to mix the ingredients evenly and make the color even. To add moisture, add water to the rice flour, squash powder and salt And struck it with sieve. The mixture was sieved three times, and the remaining ingredients were mixed and evenly mixed. When the ingredients were mixed, the mixture was steamed for 30 minutes using a syringe to prepare a sesame cake. As the cellulose, a natural cellulose powder (Chufa Fiber Chemical Co., Ltd.) was used.

Condition Wheat flour (g) Water (g) Cellulose (g) Coconut (g) Sweet pumpkin
Powder (g) Walnut (g) Salt (g) Sugar (g) Gross weight (g) Comparative Example 1-1 1000 150 0 30 90 50 10 100 1430 Comparative Example 1-2 1027 150 3 0 90 50 10 100 1430 Comparative Example 1-3 1000 150 30 0 90 50 10 100 1430 Comparative Example 1-4 960 150 0 70 90 50 10 100 1430 Comparative Example 1-5 1030 150 0 0 90 50 10 100 1430

<Experimental Example 1> Hardness and sensory evaluation of rice cakes according to the content of cellulose and coconut>

Experimental Example 1-1. Physical hardness test of sulgok

The change of hardness was measured for 2 days using a texture analyzer to measure the change of physical hardness with aging of rice cakes. The rice cake of each condition was cut to a certain size with a width, a height and a height of 2.0 cm, and then a texture analyzer (model TA-XT2, Stable Micro System Ltd., Haslemere, England) The hardness was measured. The detailed measurement conditions were plunger diameter 12.5 mm, crosshead speed 10 mm / sec., 2 bite (60%) compression, and are shown in Table 3 below.

As a result of examining the change in hardness of the rice cake, it was confirmed that the rice cake of Example 1 of the present invention was remarkably inhibited from the degree of aging as compared with the rice cake of Comparative Example 1 after 1 to 2 days from immediately after the production do. On the other hand, the rice cakes of Comparative Examples 1-3 or 1-4 were prepared by adding an excessive amount of cellulose or coconut as compared with Example 1-1, and no significant inhibition of hardness was confirmed under these conditions. From the above results, it can be seen that the effect of suppressing aging of rice cakes is best when both cellulose and coconut are included.

Condition Immediately after manufacture (g / cm 2) After 1 day of manufacture (g / cm2) After 2 days of manufacture (g / cm2) Example 1-1 454 956 1565 Examples 1-2 442 963 1556 Example 1-3 463 942 1586 Examples 1-4 455 945 1534 Examples 1-5 456 957 1656 Comparative Example 1-1 492 1445 2875 Comparative Example 1-2 479 1478 2945 Comparative Example 1-3 456 1357 2756 Comparative Example 1-4 431 1363 2796 Comparative Example 1-5 447 1834 3263

Experimental Example 1-2. Sensory test for sulgok

The results of the 10 point scale method (10 points: very good, 5 points: normal) were used for 50 boys and girls who did not restrict the age, color, moisturizing degree, taste and texture of sulgigi prepared by the method of Example 1 and Comparative Example 1 , 0 point: a numerical value of 0 to 10 with very bad criteria). Sensory evaluation was carried out immediately after the preparation of the rice cake and one day after the preparation. The evaluation items were moistness, taste and texture. The rice cakes for evaluation were cut to a certain size and placed in a personal container with a three - The sensory evaluation results are shown in Table 4.

Condition Moistness flavor Texture Produce
Immediately After 1 day Produce
Immediately After 1 day Immediately after manufacture After 1 day Example 1-1 8.7 6.0 9.0 7.0 8.8 6.0 Examples 1-2 8.9 6.6 8.7 7.3 8.5 6.7 Example 1-3 9.1 7.7 8.5 6.2 9.0 7.7 Examples 1-4 8.6 6.8 8.9 6.4 8.6 6.4 Examples 1-5 8.7 6.4 8.6 6.0 8.7 6.3 Comparative Example 1-1 6.5 2.6 5.6 3.4 7.4 3.3 Comparative Example 1-2 6.8 3.7 5.8 3.3 7.5 3.4 Comparative Example 1-3 6.4 4.8 5.0 4.7 7.6 4.5 Comparative Example 1-4 6.3 4.0 5.8 4.4 7.7 4.7 Comparative Example 1-5 5.4 2.3 4.3 2.0 6.3 3.2

Referring to Table 4, it can be confirmed that the rice cake of the present invention is more excellent in taste than the rice cake of Comparative Example 1 even when it is sensual. That is, the sweet juice of the present invention showed high values in moistness, taste and texture from immediately after the preparation until one day after the preparation, but the sulgoki (Comparative Example 1) in which the content of each ingredient was different from that of the present invention Value of the present invention is superior to that of the squash walnuts of the present invention.

&Lt; Example 2: Preparation of squash walnut sake cake according to the use of pumpkin powder &

And the content of the pumpkin powder was varied according to the conditions shown in Table 5 below to prepare pumpkin seed walnut safflower.

Condition Rice
Powder (g) Water (g) Cellulite
Roos (g) Coconut (g) Sweet pumpkin
Powder (g) Walnut
(g) Salt (g) Sugar (g) gun
Weight (g) Example 1-1 1000 150 3 27 90 50 10 100 1430 Example 2-1 1030 150 3 27 60 50 10 100 1430 Example 2-2 950 150 3 27 140 50 10 100 1430

< Comparative Example  2. Sweet pumpkin  Adjusted the content of powder and walnut Sulk  Manufacturing>

Comparative Examples 2-1 to 2-3. Without pumpkin powder, with small amount and excessive amount

The content of the pumpkin powder was controlled according to the conditions shown in Table 6 below.

Condition Wheat flour (g) Water (g) Cellulose (g) Coconut (g) Sweet pumpkin
Powder (g) Walnut
(g) Salt (g) Sugar (g) Gross weight (g) Comparative Example 2-1 1090 150 3 27 0 50 10 100 1430 Comparative Example 2-2 1070 150 3 27 20 50 10 100 1430 Comparative Example 2-3 900 150 3 27 190 50 10 100 1430

Comparative Example  2-4. Sweet pumpkin Puree  Used comparison Sulk  Produce

Except that the sweet pumpkin puree was used instead of the pumpkin powder as shown in Table 7 below. The pumpkin puree was used to remove green peel and seeded parts of raw pumpkin, and the remaining yellow pulp was steamed for 30 minutes in a hot pot.

Condition Wheat flour (g) Water (g) Cellulose (g) Coconut (g) Sweet pumpkin
Puree (g) Walnut
(g) Salt (g) Sugar (g) Gross weight (g) Comparative Example 2-4 1000 150 3 27 90 50 10 100 1430

Comparative Example  2-5. Pumpkin puree  And Sweet pumpkin  Powder mixed use Sulgok  Produce

Except that 45 g of the pumpkin powder was used and 45 g of the same pumpkin puree as that used in Comparative Example 2-4 was used as in Example 2-1.

Condition Wheat flour (g) Water (g) Cellulose (g) Coconut (g) Pumpkin puree and powder (g) Walnut
(g) Salt (g) Sugar (g) Gross weight (g) Comparative Example 2-5 1000 150 3 27 90 50 10 100 1430

Comparative Example  2-6 and 2-7. Including walnuts or excess Sulk  Produce

Sucrose was prepared in the same manner as in Example 1-1 except that the content of walnuts was controlled by the conditions of Table 9 below.

Condition Wheat flour (g) Water (g) Cellulose (g) Coconut (g) Sweet pumpkin
Powder (g) Walnut
(g) Salt (g) Sugar (g) Gross weight (g) Comparative Example 2-6 910 150 3 27 90 140 10 100 1430 Comparative Example 2-7 1050 150 3 27 90 0 10 100 1430

< Experimental Example  2. Sweet pumpkin  Sensory tests based on conditions>

For each of the 50 young and old who did not restrict the age, color, moisturizing degree, taste, flavor, and texture of sulgigi (rice wine) prepared by the methods of Examples 1-1 and 2 and Comparative Example 2, : Very good, 5 points: Normal, 0 point: Poorly rated, 0 ~ 10). The sensory evaluation was carried out immediately after the rice cake was prepared. Color, flavor, fragrance and texture were examined as evaluation items. The rice cakes for evaluation were cut to a certain size and placed in a personal container with a three - The sensory evaluation results are shown in Table 10.

Condition color flavor incense Texture Example 1-1 8.9 9.1 8.4 8.9 Example 2-1 9.0 9.0 8.5 8.8 Example 2-2 8.5 8.7 8.6 8.5 Comparative Example 2-1 4.3 3.4 4.4 6.5 Comparative Example 2-2 4.2 4.6 4.5 5.6 Comparative Example 2-3 5.3 5.3 5.4 6.4 Comparative Example 2-4 8.3 5.6 8.5 4.5 Comparative Example 2-5 8.2 5.5 8.6 4.6 Comparative Example 2-6 8.2 6.4 3.4 4.2 Comparative Example 2-7 8.5 5.4 4.3 6.4

Referring to Table 10, it can be confirmed that the rice cake of the present invention, in which the weight of the pumpkin powder is appropriately included, is excellent in color, taste, flavor and texture compared to the rice cake of Comparative Example 2 (Examples 1-1, Examples 2-1 and 2-2). In other words, it was found that the color of sweet pepper paste containing no or low added or excessive amount of the pumpkin powder, taste, flavor, and texture were generally low (Comparative Examples 2-1 to 2-3). The color and flavor of sulgi cake (Comparative Examples 2-4 and 2-5) prepared by using pumpkin puree instead of the pumpkin powder was similar to that of the rice cake of the present invention. However, And the texture is not good. In addition, it was confirmed that the degree of preference for texture, flavor, and taste was low even when the walnuts were added in an excessive amount (Comparative Example 2-6) and not added (Comparative Example 2-7).

Therefore, it can be confirmed from the above results that the sweet corncake walnut sake cake prepared under the conditions of the present invention is inhibited from aging, and thus it is a rice cake having excellent storage stability and sensory properties.

Claims (4)

It is a mixture of rice flour, cellulose, coconut, pumpkin powder, walnut, salt and sugar,
0.1 to 0.5 parts by weight of cellulose, 1 to 5 parts by weight of coconut, 5 to 15 parts by weight of squash powder, 1 to 10 parts by weight of walnuts, 0.5 to 3 parts by weight of salt and 5 to 3 parts by weight of sugar 5 &Lt; / RTI &gt; to 20 parts by weight of squash walnut. delete delete (Step 1) Washing and dipping rice, removing moisture and pulverizing the rice to prepare rice flour;
(Step 2) 0.1 to 0.5 parts by weight of cellulose, 1 to 5 parts by weight of coconut, 5 to 15 parts by weight of squash powder, 1 to 10 parts by weight of walnuts, 0.5 to 3 parts by weight of salt, Preparing a mixture of 5 to 20 parts by weight of the mixed pumpkin and sesame seed cake; And
(Step 3); growing the mixture of the pumpkin and walnut sallow cake;
&Lt; RTI ID = 0.0 &gt; 1. &Lt; / RTI &gt;

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