KR101811516B1 - Fermented rice cake with moringa and preparation method thereof - Google Patents
Fermented rice cake with moringa and preparation method thereof Download PDFInfo
- 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
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 139
- 235000009566 rice Nutrition 0.000 title claims abstract description 139
- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 131
- 244000179886 Moringa oleifera Species 0.000 title description 123
- 240000007594 Oryza sativa Species 0.000 title description 112
- 238000002360 preparation method Methods 0.000 title description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract 29
- 241000220215 Moringa Species 0.000 claims abstract 8
- 238000010025 steaming Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 241001641404 Meringa Species 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 11
- 238000009835 boiling Methods 0.000 abstract description 7
- 238000005406 washing Methods 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 description 29
- 244000269722 Thea sinensis Species 0.000 description 27
- 235000013616 tea Nutrition 0.000 description 25
- 230000008569 process Effects 0.000 description 16
- 239000000284 extract Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000019658 bitter taste Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 7
- 238000007602 hot air drying Methods 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 6
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- 241001219085 Cyclopia Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000009499 grossing Methods 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013322 soy milk Nutrition 0.000 description 3
- 238000009987 spinning Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000332371 Abutilon x hybridum Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 235000014066 European mistletoe Nutrition 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241000233855 Orchidaceae Species 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 244000152640 Rhipsalis cassutha Species 0.000 description 2
- 235000012300 Rhipsalis cassutha Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000008204 material by function Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 1
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 1
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-GMZLATJGSA-N 5-Caffeoyl quinic acid Natural products O[C@H]1C[C@](O)(C[C@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-GMZLATJGSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010003645 Atopy Diseases 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 244000302899 Cassia mimosoides Species 0.000 description 1
- 235000014112 Cassia mimosoides Nutrition 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 150000008574 D-amino acids Chemical class 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000008436 Ipomoea aquatica Species 0.000 description 1
- 235000019004 Ipomoea aquatica Nutrition 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 238000003723 Smelting Methods 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000021017 Weight Gain Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 206010000210 abortion Diseases 0.000 description 1
- 231100000176 abortion Toxicity 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000002246 antineoplastic agent Substances 0.000 description 1
- 229940041181 antineoplastic drug Drugs 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 230000002363 herbicidal effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- 210000002445 nipple Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229940091258 selenium supplement Drugs 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- CWVRJTMFETXNAD-NXLLHMKUSA-N trans-5-O-caffeoyl-D-quinic acid Chemical compound O[C@H]1[C@H](O)C[C@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-NXLLHMKUSA-N 0.000 description 1
- UZKQTCBAMSWPJD-UQCOIBPSSA-N trans-Zeatin Natural products OCC(/C)=C\CNC1=NC=NC2=C1N=CN2 UZKQTCBAMSWPJD-UQCOIBPSSA-N 0.000 description 1
- UZKQTCBAMSWPJD-FARCUNLSSA-N trans-zeatin Chemical compound OCC(/C)=C/CNC1=NC=NC2=C1N=CN2 UZKQTCBAMSWPJD-FARCUNLSSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 229940023877 zeatin Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
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
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.
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)
(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.
(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.
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) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102530567B1 (en) * | 2020-08-25 | 2023-05-09 | 박경호 | Method for preparing sliced rice cake and stir-fried rice cake |
KR102379258B1 (en) | 2021-08-17 | 2022-03-29 | 재단법인 포항테크노파크 | Manufacturing method of health functional food containing hempseeds |
-
2016
- 2016-01-28 KR KR1020160010569A patent/KR101811516B1/en active IP Right Grant
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 | |
KR101748948B1 (en) | Fermented Moringa beverage and method thereof | |
KR20170006707A (en) | Moringa tea and preparation method thereof | |
KR101753965B1 (en) | Moringa soybean paste and preparation method thereof | |
KR101788449B1 (en) | Fermented moringa and pine mushroom tea and preparation method thereof | |
KR101681421B1 (en) | A method for producing vinegar of Moringa oleifera | |
KR100956205B1 (en) | Composition of functional soybean and method of manufacture thereof | |
KR101753966B1 (en) | Moringa pepper paste and preparation method thereof | |
KR101811516B1 (en) | Fermented rice cake with moringa and preparation method thereof | |
KR101753964B1 (en) | Moringa sauce and preparation method thereof | |
KR102084859B1 (en) | Fermented moringa and Curcuma aromatica tea and preparation method thereof | |
KR100911773B1 (en) | Method for manufacturing soybean paste including ginseng and soybean paste thereof | |
KR101796674B1 (en) | Manufacture method of fermentation food using pleuropterus multiflorus turcz and fermented food using pleuropterus multiflorus turcz thereof | |
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 | |
KR101766288B1 (en) | Apple, Brown rice noodle And It's Production Method | |
KR20060028826A (en) | Preparation method for the extract and reduce to powder cedrela sinensis and tree of heaven and foods compositions add the same | |
KR20070078345A (en) | Lentinus edodes soybean paste new | |
KR102141702B1 (en) | Manufacturing method of fermented rice cake using cudrania tricuspidata fermented liquor | |
KR20170127671A (en) | A method of preparing functional fermented soybean powder comprising beet extract using ultra-high pressure | |
KR101229959B1 (en) | Preparation method for nuddle using spaghetti squash and the nuddle thereby | |
KR101724901B1 (en) | Moringa leaf are added to the cosmetic composition table | |
KR101811517B1 (en) | Fermented rice with moringa and method of making the same | |
KR20170025300A (en) | Manufacturing method of soybean paste using ginseng extract and soybean paste thereof | |
KR102160354B1 (en) | Method for producing Astragalus membranaceus PILL |
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 |