KR101811516B1 - Fermented rice cake with moringa and preparation method thereof - Google Patents

Fermented rice cake with moringa and preparation method thereof Download PDF

Info

Publication number
KR101811516B1
KR101811516B1 KR1020160010569A KR20160010569A KR101811516B1 KR 101811516 B1 KR101811516 B1 KR 101811516B1 KR 1020160010569 A KR1020160010569 A KR 1020160010569A KR 20160010569 A KR20160010569 A KR 20160010569A KR 101811516 B1 KR101811516 B1 KR 101811516B1
Authority
KR
South Korea
Prior art keywords
rice
moringa
rice cake
leaves
minutes
Prior art date
Application number
KR1020160010569A
Other languages
Korean (ko)
Other versions
KR20170090107A (en
Inventor
강희송
Original Assignee
농업회사법인 주식회사 수신오도
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 농업회사법인 주식회사 수신오도 filed Critical 농업회사법인 주식회사 수신오도
Priority to KR1020160010569A priority Critical patent/KR101811516B1/en
Publication of KR20170090107A publication Critical patent/KR20170090107A/en
Application granted granted Critical
Publication of KR101811516B1 publication Critical patent/KR101811516B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107Addition or treatment with enzymes not combined with fermentation with microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/10Drying, dehydrating

Abstract

The present invention relates to a method for producing rice, comprising the steps of: (a) thoroughly washing the rice and boiling the rice for 3 to 5 hours, boiling the rice at 80 to 100 ° C for 20 to 25 minutes, (B) vacuum packing of a mixture of steamed rice and moringa leaf powder, (c) vacuum packing of steamed rice and moringa leaf powder mixture at a temperature of 35 to 40 ° C. for 60 days, (B) a step (b) of boiling water steam for 20 to 25 minutes, (f) a step of drying and pulverizing, (f) a step of producing molinga fermented rice cake soup By providing the method of manufacturing Lingga fermented rice cakes rice cake, it is possible to easily ingest Moringa having excellent nutrients and excellent functional ingredients, and by making rice cakes or rice cake with fermentation aging process, It helps the industry.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented rice cake with moringa and preparation method thereof,
The present invention relates to a Moringa rice cake rice cake and a process for producing the same, and more particularly, to a method of producing a rice rice cake by pulverizing Moringa tea produced through a method of grinding or steaming a Moringa leaf by a suitable method, To make Moringa rice cake rice cake which is prepared so as to contain nutrients and useful substances of Moringa and a production method thereof.
Rice cakes are mainly foods made from steamed rice, glutinous rice or other cereals, or steamed and steamed. Generally rice is used as a main ingredient, but potato starch or other grains are used. In order to add flavor and shape, various kinds of ingredients are added. In Korea, I made lots of rice cake at events such as festivals and ceremonial occasions.
Depending on the material and how to make it, rice cake is made of rice cake made of long cylindrical shape, rice cake made of steamed rice flour, glutinous rice cake made of glutinous rice, persimmon cake with persimmon powder, rainbow rice cake made of colorful color layer, , Which is made by putting a cow in a cow, a grapefruit made with a dough on a roasted rice cake, a wormwood with mugwuga, a chaff with wheat and barley, It is fermented by adding makkolli to the rice flour, and then it is boiled (liquorice).
We made special rice cakes for every season in Korea. From New Year 's day, we made various kinds of food and served the customers who came to the third party. The rice cake soup made of white rice was made as a sacrifice at the New Year's Day ceremony or dressed to the guests. Using white rice cakes as New Year 's Day, making rice cake soup was the first day of the new year.
The rice cake which is used in the rice cake is made by cutting the rice into water and crushing it. Then, the rice is put into the salt, the liver is steamed and then the rice cake is made long and made into a long cylindrical shape. It is now possible to enjoy various colored rice cakes with natural ingredients such as pumpkin. In addition, instead of using only rice cake soup, rice cake soup is added to various dishes such as tteokbokki and kimchi soup to add flavor and flavor.
On the other hand, recent economic development has led many people to enjoy abundant life, but due to westernized diet and decreased activity, they are exposed to various diseases such as weight gain, arteriosclerosis, hypertension and diabetes. These chronic degenerative diseases are recognized as a serious problem not only because of the rapid increase in the number of patients but also because the age of disease is gradually lowered. Accordingly, there is a growing interest in functional health foods that can prevent such diseases and provide health benefits.
To date, health foods containing functional substances have been known to excellently contain the nutrients necessary for the human body or to help prevent and cure diseases, and as a result of the development of communication and trade, Functional health foods are being introduced in Korea. Typical examples are Ashwaganda, Graviola, Water Spinach, Molokhia, and Moringa.
Among them, Moringa oleifera is a soybean plant, which is a tropical tree that can be used for food as well as leaves and fruits as well as whole trees. It lives in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur and glutathione and a small amount of elemental inorganic substances such as iron, zinc, copper, manganese and selenium, and zeatin, quercetin, It contains more than 90 nutrients, including 18 amino acids and vitamins, as well as functional trace elements such as sitosterol, caffeoylquinic acid and camphor.
Moringa has a variety of nutrients as well as relatively high nutrient levels compared to other vegetables and vegetables. It has seven times as much vitamin C as the orange, 11 times as much vitamin A as the spinach, 25 times as much iron as the egg, Magnesium in the belly, 14 times as much calcium in milk, twice as much amino acid as black vinegar, 30 times as much R-amino acid as brown rice.
This moring has been shown to be effective in preventing hypercholesterolemia, anti-inflammatory effect, improving vision, normalizing blood pressure, improving skin health, improving digestive function, strengthening immune system, improving atopy, preventing wrinkles and aging, improving wound healing, It has excellent antioxidant properties and has 46 antioxidants and 36 antioxidants, making it one of the best natural antioxidants.
Despite these excellent functions, Moringa has difficulty in mass cultivation in Korea like other tropical functional plants. For this reason, Moringa leaves used in Korea are mostly imported from Southeast Asia, which is a cultivated land. In order to prolong the distribution period, Moringa leaves are imported after being harvested, dried or imported into powder or ring form. However, the dried leaves have a lower nutrient content than the moringa leaves. Therefore, it is difficult to expect the maximized function of the moringa leaves. As a material of the second process for the production of other types of functional foods containing moringa leaves There was also a limit.
Korean Patent Laid-Open Publication No. 10-2013-0088224 discloses a method for producing a moringa seed extract by preparing an extract from germinated moringa seeds or using a subcritical extraction method to produce various kinds and effects And a composition for external application for skin which can exhibit higher efficacy by using the extract. Korean Patent Laid-Open Publication No. 10-2014-0143655 discloses a method of treating cancer with a natural anticancer drug because it has low toxicity to normal cells, exhibits excellent toxicity to cancer cells, is water-soluble and easily absorbed into cells, Discloses a composition for treating or preventing cancer comprising an aqueous extract of Moringa oleifera leaf which can be used for development as an active ingredient and a method for preparing an extract of Moringa leaf effective for anti-cancer. Korean Patent Publication No. 10-0862305 is characterized in that it is prepared by including a mistletoe extract, a medicinal extract, a medicinal herb extract, a herb extract containing a bellflower extract, a rice koji, a soybean koji, and a salt. The method for producing the functional herbicidal soybean paste of the present invention comprises the steps of: (a) preparing a herbal extract including a mistletoe extract, a medicinal plant extract, a water extract, a bellflower extract, rice koji and soybean koji; (b) By weight of soybean koji, 43 to 49% by weight of rice koji, 20 to 26% by weight of soybean koji and 5 to 11% by weight of salt, and (c) fermentation. Herb doenjang and a preparation method thereof. Korean Patent Registration No. 10-1193120 discloses a method for producing a corn starch composition comprising the steps of forming a Moringa coagulant composition by mixing a Moringa leaf powder or a Moringa leaf powder with a coagulant, washing and soaking the soybeans, Separating the beans and forming soymilk; adding the moringa coagulant composition to the soymilk to form a soymilk composition containing Moringa leaves; It is made by molding water into a molding mold and pressing molding to form tofu containing Moringa leaf. It is produced by keeping the unique taste of tofu, so that the moringa leaves have a nutritional and physiological function, Containing tofu and a process for producing the same. However, the above-mentioned invention relates to a method for preparing a moringa soy sauce which is prepared so as to contain a nutrient and a useful substance of Moringa by aging a moringa tea produced by a method suitable for moringa leaf by a method of grinding or steaming, The invention differs in its purpose, structure and effect.
As a result of the development of communication and trade, functional and functional crops, which contain functional substances that excellently contain nutrients necessary for the human body in various countries or that specifically help prevent and recover diseases, and whose constituents and stability have been proven Are known. Among them, Moringa is a representative high-functional crop growing in tropical and subtropical areas. Recently, it has been well-known for the prevention of healthy eating and adult diseases. However, massive cultivation in Korea has not yet been established due to the nature of Moringa habitat. , Or by taking the bitter taste of Moringa's own bitterness and using it as a dried leaf. Despite such excellent functions, there are problems in that the method of utilization is limited and can not be utilized sufficiently. Accordingly, it is an object of the present invention to provide a food suitable for Korean tastes and a method for producing the same, which uses Korean traditional food, rice cake rice cake, with Moringa leaves containing excellent nutrients and excellent functional ingredients.
In order to solve the above problems, the present invention relates to a method for producing rice, which comprises washing rice with water for 3 to 5 hours, boiling it in water, boiling it in water at 80 to 100 ° C for 20 to 25 minutes, (B) vacuum packing of a mixture of steamed rice and moringa leaf powder, (c) vacuum packing of steamed rice and moringa leaf powder mixture at a temperature of 35 to 40 ° C for 60 days (B) Step 2) Step 2) Steeping for 20 to 25 minutes at 80 ~ 100 ℃ in water vapor, drying and pulverizing step (2), Stepping up the rice cake with steamed water to make Moringa rice cake soup. And a method of preparing the rice cake.
The present invention also relates to a method for producing rice paddy rice, comprising the steps of: (A) boiling rice washed at 80 to 100 DEG C for 20 to 25 minutes in water vapor; (B) vacuum packing the steamed rice in the step (A); (C) aging the vacuum packed rice in the step (B) at a temperature of 40 to 50 ° C and a humidity of 50% for 60 days; (D) drying and aging the aged rice in the step (C); (E) crushing the obtained rice of the step (D); (F) adding 5 wt% of Moringa leaf powder to the weight of the pulverized rice in step (E), and mixing them evenly; (G) a step (G) of preparing a Moringa fermented rice cake soup by steaming the mixture obtained in the step (F) and extracting the rice gruel to obtain a Moringa rice cake soup.
The Moringa leaf powder comprises: (S100) collecting Moringa leaves; Washing the meringue leaves collected in the step (S100) into clean water and removing water (S200); In step S200, leaves are drained for 5 to 10 minutes at 80 to 90 DEG C for 10 to 15 minutes at room temperature, then allowed to stand at room temperature for 10 to 15 minutes, ); The first step of the step (S300) is to leave the meringue leaves at a temperature of 200 to 250 ° C for 5 to 10 minutes and then at room temperature for 10 to 15 minutes. Then, the leaves are allowed to stand at room temperature for 10 to 25 minutes, (S400); The second step of the step (S400) is to leave the Moringa leaf in a pouring pot at 100-200 ° C for 30-40 minutes, bake at room temperature for 10-15 minutes, then leave at room temperature for 10-25 minutes, (S500); The third step of the step (S500) may include a step (S600) of pulverizing the moringa leaves by drying to a moisture content of 4 to 6% at room temperature (S600).
Also, the Moringa leaf powder is a step of collecting Moringa leaves (S100); Washing the meringue leaves collected in the step (S100) into clean water and removing water (S200); The step (P300) of dewatering the leaf from which moisture has been removed in the step (S200) in a steam of 100 DEG C for 20 to 40 seconds in a hot pot; Drying the steamed moringa leaves of step (P300) by hot air at 80 to 90 DEG C for 20 to 40 minutes (P400); Step (P500) of bending Moringa leaves of the first hot-air-drying step (P400) for 10 to 15 minutes; A step (P600) of performing a secondary hot air blow for 20 to 40 minutes in hot air at 80 to 90 DEG C in the step (P500); And a step (P700) of drying and pulverizing the secondary hot air-dried Moringa leaves of step (P600) at room temperature for 1 to 2 hours.
Although the Moringa rice cake rice cake according to the present invention has excellent nutrients and excellent functional ingredients through its manufacturing method and is very advantageous to modern people, it has been provided in the form of powder, Moringa can be easily ingested, and rice cake or rice cake, which has been aged, is used to produce rice cake soup, which is helpful for the national health and functional foods industry.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf.
Fig. 2 is a schematic view showing a process for producing a molten tea leaf tea.
3 is a schematic view showing a manufacturing process of the Moringa rice cake rice cake of Example 1. Fig.
4 is a schematic view showing a manufacturing process of the Moringa rice cake rice cake of Example 2. Fig.
The present invention relates to a method of preparing a rice cake rice cake using a moringa leaf which is known to have excellent nutritional composition and excellent function for anticancer activity and treatment and prevention of hyperlipidemia by containing a large amount of functional health ingredients, The excellent components of the composition are readily available. Hereinafter, the present invention will be described in detail with reference to specific examples.
Moringa is a highly functional crop grown primarily in the tropical and subtropical regions. Despite its excellent function, it is still a crop that is difficult to mass produce in our country. Therefore, mainly Moringa leaves are used to make Moringa rice cake rice cake. Use the dry leaves of Moringa, which is a common import form, or use a Moringa leaf in the form of steamed tea or steamed tea made from Moringa to enhance the effectiveness of Moringa. In particular, when a Moringa leaf is processed into a form of a vinegar or a pot tea to produce a Moringa powder, it is possible to remove the bitter taste unique to Moringa, to enhance the flavor and to have nutritional superior functions, We can make Moringa rice cake rice cake with unique taste and flavor.
I. Manufacture of Moringa Tea
The production of Moringa tea is similar to that of green tea manufacturing, but the production of Moringa leaves and stem thereof is not easy due to the thin cuticle layer and the thin thickness of the leaflet.
1. Manufacture of Moringa bamboo tea
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf. The manufacturing process of the Moringabucho tea is as follows.
① In order to manufacture Moringa tea, Moringa leaves are firstly harvested (S100). Moringa leaves have acute side of the leaf stem like acacia leaves, but when they approach to the lower part of leaf stem, secondary leaf stems occur on left and right leaves, Leaves face to side. At this time, the tea leaves can be used in both the stem and the petiole, but only the petiole except the stem can be used. In this example, since the leaf stem contains many unique nutrients and functional ingredients, leaf stem was collected and used.
② The collected meringue leaves are cleaned with clean water (S200). Washing is preferably performed 2 to 3 times. The washed Moringa leaves are bundled 5 to 7 times and hang upside down and remove the external moisture with a dry or dry cloth for 2 to 3 days in the shade. If there is a lot of water on the outside, when the meringue leaves are turned, the external moisture is turned into steam by hot heat, so that it can affect the meringue leaf, so that it can bloom the leaf. Therefore, It is necessary to remove the external moisture of the leaves.
③ The washed Moringa leaf is firstly poured in a pot cooking pot (S300). The temperature of the frying pan is determined by the type, quantity and moisture content of the frying pan. The frying temperature of the frying pan is lower than that of the green tea leaves. However, when the first batch is carried out at too low a temperature, it is necessary to heat at a sufficiently high temperature since the enzymes in the stem are left intact and unwanted fermentation occurs. The primary condensation is usually carried out at 80 to 90 ° C, preferably at 80 ° C.
If the temperature of the frying pan goes up to 80-90 ° C, the moling leaves prepared in S300 are squeezed by pressing the leaves and spinning, rubbing and scattering. 5 to 10 minutes, while running out of the foot is removed to room temperature and rub it. The cell structure of the moringa leaves is destroyed in an appropriate state to remove the activity of the oxidizing enzyme and form the moringa leaves. At this time, the bitter taste is removed to some extent, and the savory flavor is added. Ribs should be applied for 10 ~ 15 minutes. After finishing the rubbing, spread the Moringa leaf widely and leave it at room temperature for 10 ~ 15 minutes to remove moisture and dry it.
(4) When the first smoothing step (S300) is finished, the second smoothing step (S400) is performed. The process is the same as that of the first batch, but the temperature is preferably 200 to 250 ° C., preferably 200 to 220 ° C., for 10 to 15 minutes. After finishing the finishing process, finish the second finishing step by drying for 10 ~ 25 minutes at room temperature for 10 ~ 15 minutes like the first finishing step. Through this process, it is adjusted to the removal of enzymatic activity and the optimum moisture content in the first smelting step, and the more the process is performed, the lower the bitter taste and the flavor of the moringa tea are increased.
(5) When the second smoothing step (S400) is finished, the third smoothing step (S500) is performed. The third step is to bake for 30 to 40 minutes at a relatively low temperature of 100 to 200 ° C, bake for 10 to 15 minutes, and leave to dry for 10 to 25 minutes.
For the mass production of the Moringa tea, a kneading machine is used. The sieving machine is a batch type and continuous type. The batch type is a semi-elliptic pot. The green leaf is put at a temperature of 80 ~ 90 ℃ and the meringue leaves are stirred by hand. Inactivate the enzyme with steam. When the foot odor disappears, the temperature is lowered gradually. On the other hand, the continuous type is a machine made up of two cylinders and one pot, or one cylinder and two pots, at a temperature of about 80 to 90 ° C., and the cylinder and the pot are set at different temperatures, It is.
Depending on the moisture content remaining on the used leaves, the second sublimation step (S400) may be performed two to four times. In the case of Moringa leaves, the number of times of pilling is preferably 3 to 5 times, but it is not limited thereto. Depending on the kinds of leaves, the final moisture content may be 4 to 6%, and the specific pungent or bitter taste You can control the number of times it is turned off for removal.
⑥ The meringa leaves that have been finished until the third sowing step (S500) are stored in a container and matured, thereby completing the Moringa bush tea by maintaining the moisture content of the whole meringue tea uniform (S600). The final moisture content of Moringa tea after completion of the soaking step is 4-6%.
2. Manufacture of Moringa tea
Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea. The manufacturing process of Moringa japanese tea is as follows.
① In order to manufacture Moringa tea, Moringa leaves are firstly harvested (S100). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.
② The collected meringue leaves are cleaned with clean water (S200). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.
③ The washed Moringa leaf is subjected to the fermentation step (P300). When boiling water is boiled in the hot pot, when the steam reaches enough, put Moringa green leaf in the steamer and steam it for 20 ~ 40 seconds. Steaming time varies depending on the kind and amount of the raw material. For Moringa leaves, steam for 20 to 40 seconds, preferably 20 to 30 seconds.
④ After the P300 stage, the Moringa leaves are shaken in hot air while stirring, and then subjected to a first hot air drying step (P400) in which the moisture of the surface of the meringue leaves is dried with hot air of 100 to 250 ° C. At this time, the moisture of the Moringa leaves is evaporated and the moisture inside the leaves becomes uniform throughout the Moringa leaves and the Moringa leaf color is maintained. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.
⑤ Moringa leaf that has undergone the first hot air drying step (P400) is subjected to the step (P500). Similar to the process of preparing the seedling of Example 1, the seedling was sprinkled for 10 to 15 minutes while repeating the spinning and spinning, thereby appropriately destroying the cell tissue of the moringa leaves to form a moringa component, Also,
⑥ Moringa leaf that has gone through the nipple stage (P500) is subjected to the second hot air drying stage (P600) with hot air at 80 ~ 90 ℃. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.
Depending on the type and amount of fresh leaves, it can be done by adding 2 ~ 4 times ③ ~ ⑥ (P300 ~ P500). As the process repeats, the bitterness of the leaves is reduced, and the deep and rich flavor is revived. In this embodiment, the process of drying and squeezing a total of three times using Moringa leaves as a raw material is repeated.
⑦ The second hot air drying step (P600) The drying step (P700) completes the preparation of the tea. The secondary hot air dried leaves are spread widely and dried at room temperature for 1 ~ 2 hours so that the moisture content is 4 ~ 6%.
Since the bitter taste is reduced and the deep flavor of Moringa itself is alive and the consumer preference is increased, the Moring tea which has undergone the processing as described above is crushed to make a moringa leaf powder, Lt; / RTI >
II. Manufacture of Moringa rice cake rice cake
The Moringa rice cake rice cake according to the present invention is produced by steaming rice rice making rice cake and aging for a certain period to maximize nutritional ingredients.
≪ Example 1 >
3 is a schematic view showing a manufacturing process of the Moringa rice cake rice cake of Example 1. Fig.
① Wash 10 kg of white rice three to four times in clean water, remove dirt and then call it clean water. Rice that is called for 3 ~ 5 hours is squeezed out of the sieve, and the water is removed from the sieve. Steam the sausage in steamer at 80 ~ 100 ℃ for 20 ~ 25 minutes.
② Spread evenly 500 g of Moringa bush tea or Moringa japonica leaf powder prepared in the process of manufacturing the above I Moring tea. That is, the Moringa leaf powder is added to 5% of the weight of the dried white rice.
③ Remove the air as much as possible and pack it in a vacuum packing machine and aged at 35 ~ 40 ℃ for 60 days.
④ The Moringa mushroom which has been aged in the above is steamed at 80 ~ 100 ℃ for 20 ~ 25 minutes.
(5) After the above second-stage fermentation process, the Moringa roasted rice is dried in a drier at a moisture content of 4 to 16% and then pulverized.
⑥ Prepare rice cake soup with the method of making general rice cake soup using the above-mentioned pulverized moring sauce rice flour. After water is steamed, it is mixed and pulled out of the rice cake, hardened, and sliced into a suitable size to make rice cake soup.
≪ Example 2 >
4 is a schematic view showing a manufacturing process of the Moringa rice cake rice cake of Example 2. Fig.
① Rinse the untreated rice thoroughly, remove the dirt, and steam at 80 ~ 100 ℃ for 20 ~ 25 minutes.
② Pack the steamed rice in a vacuum packing machine and aged at 40 ~ 50 ℃ for 60 days. By using rice before rice paddy, the active ingredients of rice bran, rice bran, and embryo are sufficiently decomposed and leached out to the abortion part to strengthen nutrients while rice is steamed and aged. At this time, the humidity is maintained at 50% or more.
③ After aged steamed rice is dried, it is harvested. At this time, rice paddies can be cooked with white rice or brown rice.
④ Rice aged in the process will be crushed.
(5) The ground rice flour and Moringa leaf powder are mixed at a ratio of 100: 5, that is, 5% by weight of the rice powder of Moringa leaf is added.
⑥ The above pulverized powder is squeezed by watering, mixed, and then pulled out and hardened, and then sliced into a suitable size to make a rice cake soup.
The Moringa rice cake rice cake is prepared in the same manner as described above. Moringa rice cake rice cake contains not only a lot of excellent nutrition and functional materials of Moringa but also it can feed the nutrition ingredient of Moringa easily by providing the nutrition ingredient through the ripening process of rice, .
The present invention relates to a novel fermented rice cake rice cake, which contains a large amount of excellent nutritional and functional materials and can be used in everyday life as a high-functional ingredient of Moringa, And can be used industrially.

Claims (5)

  1. Rinse the rice clean for 3 ~ 5 hours, then boil it for 20 ~ 25 minutes at 80 ~ 100 ℃.
    (B) adding 5 wt% of Meringa leaf powder of the rice to the steamed rice of step (a) and mixing them evenly;
    (C) aging the vacuum package at a temperature of 35 to 40 ° C. for 60 days by vacuum packing the mixture of steamed rice and Moringa leaf powder in step (b);
    (D) secondarily aging the aged material in water vapor at 80 to 100 ° C for 20 to 25 minutes;
    Drying and pulverizing the steam-aged product of step (d);
    (B) adding water to the pulverized product of step (d) and steaming it to pull out the rice cakes to make a Moringa rice cake soup.
  2. Step (A) of pouring cleanly washed rice at 80 to 100 ° C water vapor for 20 to 25 minutes;
    (B) vacuum packing the steamed rice in the step (A);
    (C) aging the vacuum packed rice in the step (B) at a temperature of 40 to 50 ° C and a humidity of 50% for 60 days;
    (D) drying and aging the aged rice in the step (C);
    (E) crushing the obtained rice of the step (D);
    (F) adding 5 wt% of Moringa leaf powder of the pulverized rice in step (E) and mixing them evenly;
    (G) a step (G) of preparing a Moringa rice cake soup by steaming the mixture obtained in step (F) and extracting the rice gruel.
  3. Moringa rice cake rice cake prepared by the method of manufacturing of rice cake rice cake of the above item 1 or 2.
  4. delete
  5. delete
KR1020160010569A 2016-01-28 2016-01-28 Fermented rice cake with moringa and preparation method thereof KR101811516B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020160010569A KR101811516B1 (en) 2016-01-28 2016-01-28 Fermented rice cake with moringa and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020160010569A KR101811516B1 (en) 2016-01-28 2016-01-28 Fermented rice cake with moringa and preparation method thereof

Publications (2)

Publication Number Publication Date
KR20170090107A KR20170090107A (en) 2017-08-07
KR101811516B1 true KR101811516B1 (en) 2018-01-25

Family

ID=59653893

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020160010569A KR101811516B1 (en) 2016-01-28 2016-01-28 Fermented rice cake with moringa and preparation method thereof

Country Status (1)

Country Link
KR (1) KR101811516B1 (en)

Also Published As

Publication number Publication date
KR20170090107A (en) 2017-08-07

Similar Documents

Publication Publication Date Title
KR100747787B1 (en) A method for manufacturing a soybean paste including pine mushroom
KR20170006707A (en) Moringa tea and preparation method thereof
KR101748948B1 (en) Fermented Moringa beverage and method thereof
KR101681421B1 (en) A method for producing vinegar of Moringa oleifera
KR101753966B1 (en) Moringa pepper paste and preparation method thereof
KR20060028826A (en) Preparation method for the extract and reduce to powder cedrela sinensis and tree of heaven and foods compositions add the same
KR101788449B1 (en) Fermented moringa and pine mushroom tea and preparation method thereof
KR101753965B1 (en) Moringa soybean paste and preparation method thereof
KR101753964B1 (en) Moringa sauce and preparation method thereof
KR101766288B1 (en) Apple, Brown rice noodle And It's Production Method
KR101748941B1 (en) Method for producing a Moringa kimchi seasoning
KR100722971B1 (en) A method for manufacturing a soybean paste including codonopsis lanceolata and a soybean paste thereof
KR100956205B1 (en) Composition of functional soybean and method of manufacture thereof
KR20170025300A (en) Manufacturing method of soybean paste using ginseng extract and soybean paste thereof
KR100911773B1 (en) Method for manufacturing soybean paste including ginseng and soybean paste thereof
KR101811516B1 (en) Fermented rice cake with moringa and preparation method thereof
KR101796674B1 (en) Manufacture method of fermentation food using pleuropterus multiflorus turcz and fermented food using pleuropterus multiflorus turcz thereof
KR101811517B1 (en) Fermented rice with moringa and method of making the same
KR101229959B1 (en) Preparation method for nuddle using spaghetti squash and the nuddle thereby
CN105995925B (en) Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation
KR102084859B1 (en) Fermented moringa and Curcuma aromatica tea and preparation method thereof
KR20070078345A (en) Lentinus edodes soybean paste new
KR20170127671A (en) A method of preparing functional fermented soybean powder comprising beet extract using ultra-high pressure
KR102160354B1 (en) Method for producing Astragalus membranaceus PILL
KR20200118586A (en) Pepper paste and preparation method thereof.

Legal Events

Date Code Title Description
A201 Request for examination
N231 Notification of change of applicant
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right