KR101626978B1

KR101626978B1 - A mixed tea of burdock and parched rice and a process for the preparation thereof

Info

Publication number: KR101626978B1
Application number: KR1020150114991A
Authority: KR
Inventors: 김한식
Original assignee: 김한식
Priority date: 2015-08-14
Filing date: 2015-08-14
Publication date: 2016-06-02

Abstract

The present invention relates to a mixture of burdock and rice cake and a method for producing the same, wherein burdock and rice cake are mixed at a weight ratio of 1: 2 to 2: 1. It is not only improved functionality as a given car, but also it can improve the preference by combining exquisite combination of chilled aura of burdock and warm aura of burrito. It also has dieting effect due to burdock, . Therefore, the mixed burdock and rice cake of the present invention is expected to be very useful as a functional health tea which can be enjoyed by all ages.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mixed tea of burdock and rice cake,

The present invention relates to a mixed tea of burdock and rice cake and a method for producing the same, more specifically, a diet effect caused by burdock and an effect of being chewed up by the rice cake, and an excellent combination of the cold ingredient of burdock and the warm ingredient of the rice cake And a method for producing the same.

In general, Nurungji means that a portion of rice was formed by sticking to the bottom of a pot when rice was cooked. It is widely used as a traditional snack and a substitute for a meal. As known in the art, the rice noodles are rich in carbohydrates contained in rice and various substances such as glucose, which are produced by pressing the amino acid of the protein with the rice cake, resulting in a savory taste and smell, There will be.

Accordingly, in today's industrialized modern society, a variety of recipes are manufactured and marketed in a variety of ways, such as manufacturing and selling nurungji, which is produced as a by-product when cooking rice at home, or making nurungji as a snack or a chip.

As described above, Korean Patent Registration No. 10-0432301 discloses a method of making a rice cake by snack or chip and commercializing the rice cake as a snake or a chip, Describes a method of manufacturing a Nurungji snack that overcomes the texture and has a soft and crunchy texture and is in the form of rice balls. However, there is no report on new foods that are processed only in the food that is still limited to Nurungji itself.

On the other hand, burdock (Arctium lappa) is a biennial plant of the dicotyledonous plant L. longovaciens, and its origin is Europe, and is widely distributed in Siberia, Manchuria and Korea. In Korea, it is cultivated mainly in Gyeongsangnam-do, North Gyeongsang Province where the sandy soil of the Nakdong River side is accumulated. It is a root vegetable that boasts unique aroma and chewiness and boils young seeds and eats roots. It is usually not eaten raw, it is added to salt, it is added to vinegar, or it is consumed in soy sauce. It is called inulin, vitamin B1, acetic acid, arctigenin, beta-carotene, butyric acid, coffee acid, chlorogenic acid, isosteric acid, isobaric acid, It is known to contain a large amount of minerals such as lauric acid, lignin, myristic acid, propionic acid, sitosterol, stigmasterol and copper, chromium, manganese, phosphorus, selenium, silicon and zinc.

To date, the main researches on burdock have been conducted on the cultivation of burdock, peeling and washing of roots (Jung Jin-Woo et al., 2003. Korean Journal of Food Science and Technology, International Symposium Rice Fair, P-23, p145: P-100, p202) 27: 618-9, 1999), and in the case of the Chinese cabbage kimchi (Kim et al., 1999, J. Kor.Soc. Food Sci. Nutr. 27: 618- 624) and processed foods such as muffins containing burdock powder (Kim, Mi-Kyung et al., 2010, Kor, J. Food Cookery Sci. 26: 575-585).

However, studies on useful physiological activities of burdock have been actively conducted recently, and the anti-inflammatory effect of burdock root extract (Kim, Yejin et al., 2012, Korean Resource Plant Biology, 25: 1-6) Antioxidative effects of caffeoylquinic acids in burdock (Liu et al., 2012. Planta Med. 2012.) and cancer cell killing activity (Susanti et al., 2012, J. Nat. Med. 66: 614-621) , J. Agric. Food Chem. 60: 4067-4075), stress relieving effect of burdock arctiin on vesicle stress (Gu et al., 2012, Acta Pharmacol.Sin. 33: 941-952) (BMC Complement Alternative Med. 12: 8) and gastric ulcer prevention (de Almeida et al., 2012. J. Med. Food. 15: 378-383) It is emerging as a plant. In addition, in Korea, anti-inflammatory activity of burdock seeds (Park, Soo Young et al., 2005, Nat. Product Sci. 11: 85-88), rod heat oxidation and auto oxidation prevention effect of ethyl acetate and hexene extract of burdock (Kim, Food Sci. Biotechnol. 13: 460-466),

Antioxidative and antimutagenic effects of the extract of burdock sprout vegetables (Lee, Moo-yeol et al., 2009, Korea Resources and Plant Science, 22: 1304-311) Reported.

On the other hand, patent documents related to burdock include cosmetics containing natural products effective for the treatment and prevention of acne (Korea Patent No. 10-0357824, registered Oct. 10.9, 2002), cosmetic compositions for reducing pores using burdock extract fermentation broth (Korean Registered Patent No. 10-0874113, registered on Dec. 9, 2008), a cosmetic composition containing burdock extract and cold sensation (Korean Registered Patent No. 10-0767974, Registration Date Oct. 11, 2007), a cosmetic composition containing a mixed extract of a natural plant having anti-inflammation and skin irritation alleviating effect 10-1000695, Registered on Dec. 6, 2010), a shampoo composition having anti-hair-loss function, which comprises Angelica edulis and Burdock extract as main components (Korean Patent No. 10-0609210, 7), a cosmetic composition for removing blackhead (Korean Patent Registration No. 10-0962344, registered on June 1, 2010), herbal medicine extracts, especially oriental skin cosmetic compositions based on burdock extracts (Korean Patent No. 10- (Patent Registration No. 10-0960305, filed on May 20, 2010), and a composition for removing the nicotine (Korean Patent No. 10-0960305, registered on May 20, 2010) And a composition for hemostasis (Patent Registration No. 10-0628429) containing burdock root as an active ingredient are known.

Accordingly, the present inventors have continued research to develop a new type of food using burdock and rice noodle, in which a mixture of burdock having a cold nature and rice noodles having a warm nature is mixed with a functional mixture of burdock and rice cake Completed.

Accordingly, a technical problem to be solved by the present invention is to provide a mixed tea of burdock and rice cake, which is improved in functionality by including both the efficacy of burdock and the efficacy of rice cake.

Another object of the present invention is to provide a method for preparing the mixture of burdock and rice cake.

In order to solve the above technical problems, the present invention provides a mixed carcass of burdock and rice cake, wherein burdock and rice cake are mixed at a weight ratio of 1: 1 to 2: 1.

According to another aspect of the present invention, there is provided a method for manufacturing a mixed rice burdock and rice cake, comprising the steps of:

(S1) finely chopping burdock, drying it, heating the first molten stone together, firing in a vacuum, and irradiating it with a secondary far-infrared ray to fire;

(S2) baking burdock rice to dry the rice cake and finely cutting it;

(S3) mixing the truncated burdock and the burned rice at a weight ratio of 1: 1 to 2: 1; And

(S4) putting the mixed burdock and the burned rice into a tea bag and sealing.

As described above, the burdock and the rice blended tea produced according to the present invention are not only improved in functionality as a mixture of the burdock and the rice cake, but also have a warmth of the burdock and the warmth of the rice cake. There is also a diet effect due to burdock, but it can be chewy and tasteless because of burning rice. Therefore, the mixed burdock and rice cake of the present invention is expected to be very useful as a functional health tea which can be enjoyed by all ages.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph of a mixed tea product of burdock and rice cake of the present invention.
Fig. 2 shows a process for producing burdock and rice cake mixed tea according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example 1 Preparation of Mixed Tea of Burdock and Fried Rice

The burdock was minced and dried, and then the primary elvan was heated together and fried in a vacuum, and then irradiated with a second far infrared ray to give a fire.

Burdock rice was cooked, dried with a burn rice, and then chopped. Then, each of the cut burdock and the rice cake was mixed at a weight ratio of 1: 1, put into a tea bag, and sealed.

&Lt; Comparative Example 1 > Manufacture of burdock tea

Burdock tea without added rice cake was prepared.

&Lt; Comparative Example 2 >

A rice cake without rice burdock was prepared.

&Lt; Test Example 1 > Sensory characteristics of a mixture of burdock and rice cake

In order to observe the sensory characteristics of the mixture of burdock and rice cake according to the present invention, the burdock and the rice blended mixture prepared in Example 1, the burdock tea prepared in Comparative Example 1, and the rice cake prepared in Comparative Example 2 .

Seven point scale method was used to evaluate five sensory items such as appearance, color, flavor, taste and overall acceptability. The results are shown in Table 2 below. At this time, the mean ± SD values were calculated through five repeated experiments.

Sensory evaluation item Example 1 Comparative Example 1 Comparative Example 2 Exterior 6.60 ± 1.34 5.20 ± 0.84 5.12 ± 0.13 Color 6.22 ± 1.30 4.60 ± 0.89 3.20 ± 0.93 incense 6.48 ± 0.21 5.40 ± 1.34 4.47 ± 1.42 flavor 6.69 ± 0.55 5.80 ± 1.30 5.21 ± 1.05 Overall likelihood 6.76 + - 0.55 4.40 ± 1.45 3.61 ± 0.65

As shown in Table 2, the mixture of burdock and rice cake produced according to the present invention was evaluated in terms of appearance, color, flavor, flavor and overall acceptability. Especially, in terms of flavor and taste, the mixture of burdock and rice cake of the present invention It was found that the carrageenan tea of Comparative Example 1 and the carrageenan tea of Comparative Example 2 were superior to each other.

Claims

As a mixture of burdock and curd,
The burdock is obtained by finely chopping burdock, drying it, heating the primary elvan, heating it with vacuum, and irradiating it with secondary far-infrared rays,
Wherein the burdock is cooked with burdock rice, dried with a burned rice, finely cut, mixed with the burdock and the burned rice at a weight ratio of 1: 1 to 2: 1, sealed in a tea bag, and sealed.

A method for producing a burdock and rice cake mixed tea characterized by comprising the steps of:
(S1) finely chopping burdock, drying it, heating the first molten stone together, firing in a vacuum, and irradiating it with a secondary far-infrared ray to fire;
(S2) baking burdock rice with the burdock, drying it with a burning rice, and finely cutting it;
(S3) mixing the cut burdock and the rice cake with a weight ratio of 1: 1 to 2: 1; And
(S4) putting the mixed burdock and the burned rice into a tea bag and sealing.