KR101907055B1 - Manufacturing method of functional rice cake using amaranth fermented liquor - Google Patents

Abstract

Disclosed is a method for producing functional rice cake using amaranth of a natural material and a stachys sieboldii fermented liquor. The method comprises: a material preparing step of producing an amaranth fermented liquor based on amaranth and aqueous sugar solution and producing a Stachys sieboldii fermented liquor based on Stachys sieboldii and the aqueous sugar solution; a mixing step of mixing the amaranth fermented liquor and the Stachys sieboldii fermented liquor with rice flour to produce a composition for producing rice cake; and a kneading step of kneading the composition to homogenize the composition. According to the present invention, the method may give various flavors to the rice cake, increase a value of the rice cake with production of nutritional and functional ingredients, and increase a distribution period with antioxidants.

Description

Technical Field [0001] The present invention relates to a method for producing a functional rice cake using an amaranth fermentation liquid,

The present invention relates to a method for producing functional rice cakes using a natural fermented amaranth, and more particularly, to a method for producing functional rice cake using amaranth fermentation broth, which has a high content of dietary fiber, vitamins, minerals, low saturated fatty acid content, And a method for producing the same.

The history of rice cake began with the history of agriculture and has been developed variously after a long time with development of agriculture and equipment development. These rice cakes are a unique Korean food that is essential in various kinds of rituals, shaman ceremonies or rites of ceremonies and festivals in the background of agricultural rituals and local beliefs of our nation, There are hundreds of kinds of them. There are hundreds of kinds.

There are various kinds of rice cake and rice cake culture in the country where rice is the stock market as well as Korea, and various kinds of Chinese rice cakes and Japanese mochi are widely known worldwide.

In general, the rice cake is prepared by immersing the grains in water, removing water, adding 10 to 20 parts by weight of water to 100 parts by weight of the ground cereal, mixing and pulverizing the mixture, and then extruding or punching.

The cereal, the raw material of the rice cake, consists mainly of two polysaccharides (starch), amylose and amylopectin, and starch is composed of amylose composed of linear alpha-1,4 bond glucose molecules and linear alpha -1,4 bond and amylopectin in the form of a molecule in which glucose of the alpha-1, 6 bond is linked to the glucose chain.

Generally, grains are composed of 348 kcal per 100 g, 90% carbohydrate, 7% protein and 3% fat, which are nutritionally high-carbohydrate foods and are not recommended for people with diabetes or obesity because of their high GI index.

In the early 90s, due to the westernization of eating habits, the place of rice cake once narrowed. However, when it comes to modern times, it has been reevaluated as a well-being food, and interest in rice cake is increasing. Therefore, it is required to develop rice cakes with various nutritional ingredients that satisfy modern people 's taste.

However, one of the biggest obstacles to the growth of the rice cake industry is that due to aging of the rice cake, the legal circulation period is limited to one day.

Rice rice cake is a rice cake made from rice. Rice cake, white pheasant, wind cake, rainbow rice cake, and slice are typical examples. Rice cake has a difficulty in circulation of rice cake because aging progresses quickly. In order to solve these problems, Korean Patent Laid-Open Publication No. 2011-0091428 discloses a method of manufacturing unhardened rice cakes and a rice cakes produced by the above method. However, the initial equipment cost must be heavily invested, There is a problem that it is not applicable to production.

Glutinous rice cake is a rice cake made from glutinous rice. It is more aging than rice cake, so it is advantageous in circulation of rice cake, chewing texture such as elasticity and softness is excellent, and demand is continuously increasing. It is one of the reasons to increase raw material cost of rice cake because cultivation condition is harder than rice and it is low in supply amount and high in price. In order to solve such a problem, researches have been made to prepare glutinous rice cake using grains such as rice flour instead of glutinous rice. However, the content of amylopectin in rice flour is lower than that of glutinous rice, which makes it difficult to achieve the same stickiness as glutinous rice.

Further, as the materials used in the rice cake are varied, various functional rice cake compositions can be prepared by variously including the unique physiologically active substances possessed by the materials used in the rice cake production, but the rice cake materials are often used as raw materials The texture of the rice cake itself may deteriorate.

On the other hand, the color of rice cake is a sensual quality factor that consumers consider when purchasing rice cake, which directly affects consumers' palatability. Recently, artificial coloring has been used for the diversification of rice cakes. However, since the safety problem of artificial coloring matter used in rice cakes has been raised, the use of natural coloring matter in rice cakes has been increasing and various physiological functions including antioxidant function have been known. More emphasis is being placed. However, in Korea, synthetic pigment is used much more than natural coloring matter.

On the other hand, amaranth is a new crop that can be used both as a leaf and as a fruit (seedling) as a similar grain. Among them, amaranth fruit contains about 48-62% of starch and is known as a good source of starch. Amaranth's starch has a very small particle size, is excellent in freezing and thawing safety, and is also resistant to mechanical shear force, and thus has a wide range of applications in donors, stabilizers, biodegradable films, dusting powders and the like. Amaranth fruit itself is rich in lysine, protein, fat and tocopherol, which are lacking in cereal grains. It is expected to be highly utilized in foods such as baby foods because it is not allergic to gluten.

In Latin America where such amaranths are produced in large quantities, rather than using the amaranth starch, the amaranth uses its own nutritional excellence. In fact, in Mexico, we use candied amaranth to make candies. After frying the amaranth, it is pulverized and mixed with syrup and water to make drinks. In addition, some countries are using Amaranth to make food such as sausages or civkxl.

Stachys sleep (Stachys sieboldii Miq.) Is a perennial plant of Lamiaceae and is used as a rootstock or a plant of foundation stone. In other words, in China, it is called Ziza, It is recorded in the Chinese medicinal tradition by the 塔), 露), 塔 채, 宝 塔, 蝸, have. In Japan, it is called Jangno-hee.

The scientific name of this bedrock sleep is Stacyssieboldii Miq. In Stachys Linne of Labiatae. There are about 300 species of Stachys Linne (Labiatae) in the world, and four varieties are growing in Korea.

The foundation stone sleep is a year-old grass with leaves in summer and silkworms in winter, and it is similar in shape to Chinese caterpillar fungus, and it is also called plant caterpillar fungus.

In addition, cornerstone sleep is used in Japan for the New Year holidays, and is useful for treating various adult diseases and chronic diseases. In China, it is a representative long-lived vegetable, which is used as a useful material for promoting cerebral infarction, improvement of memory, improvement of cognitive function, senile dementia and intestinal function.

In addition, carbohydrates among the elements of the foundation stone are not starch like potatoes but oligosaccharides.

However, the foods using amaranth have not been popularized yet, and they are being used in food processing centering on some cultivation areas. Studies on the quality characteristics and composition of food using cornerstone sleep have not been studied at present.

Korean Patent Laid-Open No. 10-2014-0107114 (published Apr. 04, 2014) Korean Patent Publication No. 10-2016-0079355 (published Jul. 6, 2016) Korean Registered Patent No. 10-1642012 (Announced 2016.07.29) Korean Patent No. 10-1661554 (issued October 10, 2014) Korean Patent Publication No. 10-2015-0054194 (published May 20, 2015)

Accordingly, the object of the present invention is to provide a method for producing a natural medicinal plant, which comprises purple, orange, yellow, purple, and green applied to rice cakes using amaranth, instead of artificial coloring matter, And a method for producing functional rice cake added to rice cake.

In order to accomplish the object of the present invention, there is provided a method for preparing an amaranth fermentation broth comprising the steps of: preparing an amaranth fermentation broth based on amaranth and an aqueous sugar solution; A mixing step of mixing the amaranth fermentation broth and the crude persimmon fermentation broth with the rice flour to produce a composition for preparing a rice cake, and a kneading step of kneading to homogenize the composition for making a rice cake.

According to the present invention, the pigments extracted from amaranth may be used to impart colors such as purple, orange, yellow, purple, and green to the rice cakes, thereby improving the appetite for rice cakes.

The present invention relates to an antioxidant substance which imparts various flavors to rice cakes, increases the value of rice cakes by the production of nutritional and functional ingredients, biosynthesizes without using a chemical preservative that can induce skin irritation and allergic reactions, Can be increased.

In addition, the present invention can supplement the deficient nutrients of white rice, which is the main ingredient of rice cakes, by adding amaranth, which contains protein, dietary fiber and tocopherol, in various amounts. In other words, the rice cake produced by the production method of the present invention can be used not only as a substitute food such as breakfast, but also as a diet food.

In addition, since the present invention uses amaranth fruit powder, it is possible to obtain a positive improvement effect on the quality of rice cake, such as an improvement in moisture retention. In other words, the present invention can provide a solution to deterioration of rice cake quality caused by moisture loss and aging in the shelf life, which is a major issue related to quality in domestic rice cake industry.

In addition, the present invention can produce a fermented rice cake by mixing the active ingredient of the foundation stone with the fermented rice cake material so as not to damage the fermented rice cake, so that the consumer of the fermented rice cake provides the function of brain function such as brain disease and dementia prevention, It helps to alleviate acute and chronic allergies.

1 is a flowchart illustrating a method of manufacturing a functional rice cake according to an embodiment of the present invention.

Hereinafter, a method for producing functional rice cakes using the Amaranth fermentation broth according to preferred embodiments of the present invention (hereinafter referred to as "method for producing functional rice cakes") will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a functional rice cake according to an embodiment of the present invention.

1, a method for preparing functional rice cakes according to the present invention comprises preparing a material for producing an amaranth fermentation broth and a crude persimmon fermentation broth (S100), and mixing the amaranth fermentation broth with a crude persimmon fermentation broth and rice flour Mixing step (S200), and a dough step (S300) for kneading the composition for making a rice cake.

Hereinafter, each component will be described in more detail with reference to the drawings.

Referring to FIG. 1, a method of manufacturing a functional rice cake according to the present invention includes a material preparation step.

The preparation of the material (S100) comprises a step of producing an amaranth fermentation broth based on amaranth and an aqueous sugar solution, and producing a cornstarch suspension fermentation solution based on a cornstarch suspension and an aqueous sugar solution, which comprises a step of producing an amaranth fermentation broth .

Wherein the step of producing the amaranth fermentation liquid comprises a first mixing step of mixing amaranth and an aqueous sugar solution to produce a first mixture, a first fermentation step of fermenting the first mixture to produce an amaranth fermentation liquid, And a first filtration process to remove the amaranth.

Here, it is preferable to use amaranth flowers, amaranth leaves, or both. This is because more antioxidants can be extracted from Amaranth and Amaranth leaves than Amaranth and Amaranth root.

The first mixture may contain 150 to 200 parts by weight of a 20% to 30% aqueous sugar solution based on 100 parts by weight of amaranth. In other words, the aqueous sugar solution having a concentration of 20% to 30% contains 20 to 30% by weight of sugar based on 100% by weight.

In this case, when the sugar aqueous solution is added in an amount exceeding 200 parts by weight, the proportion of sugar in the fermentation broth of Amaranth may increase, resulting in a problem that the sugar component is consumed more than the recommended daily amount, and the sweetness of the sugar lowers the taste of the functional rice cakes Lt; / RTI > In addition, when the sugar aqueous solution is added in an amount less than 150 parts by weight, it is difficult to extract the liquid component containing the coloring matter from the amaranth using the osmotic pressure phenomenon, and the time required for extracting the target color may increase.

More specifically, the first fermentation process is a process of fermenting a first mixture so that a target color is expressed in a first mixture produced through a first mixing process, wherein the first mixture is heated to a temperature of 30 to 60 ° C To 7 hours. It is preferable that the first fermentation process is performed until the bubbles generated by fermentation disappear.

The first filtration process is a process of obtaining an Amaranth fermentation broth by removing the Amaranth drink from the first mixture when the bubbles are removed due to progress of fermentation through the first fermentation process.

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Meanwhile, in the step of producing the ground stone fermentation broth, a second mixing step of mixing the ground stone and the aqueous sugar solution to produce a second mixture, a second fermentation step of fermenting the second mixture to produce a ground magnesium fermentation broth, A second filtration process for removing the foundation stone mulch and suspended matter from the completed mixture, and a juicing process for mixing the juice obtained by squeezing the mulberry with the filtration process mixture. At this time, the foundation stone bed can be used as a foundation stone sleeping bed, preferably a red young and a foundation stone sleeping blossom, a cornerstone sleeping berries, or a mixture thereof.

The second mixture may contain 100 to 200 parts by weight of an aqueous sugar solution having a concentration of 20% to 30% based on 100 parts by weight of the cornerstone. In other words, the aqueous sugar solution having a concentration of 20% to 30% contains 20 to 30% by weight of sugar based on 100% by weight.

In this case, when the sugar aqueous solution is added in an amount exceeding 200 parts by weight, the proportion of sugar in the groundmass fermentation broth may be increased, resulting in the problem that the sugar component is consumed more than the recommended daily dose, and the sweetness of sugar lowers the taste of the fermented rice cakes May occur. If an aqueous sugar solution of less than 100 parts by weight is added, fermentation may not proceed smoothly.

More specifically, the second fermentation process is a fermentation of the second mixture so as to alleviate the bitterness of cornerstone sleep, and the second mixture is fermented at a temperature ranging from 25 to 50 ° C for 14 to 24 hours. At this time, if the fermentation temperature is less than 25 ° C, a problem that the fermentation does not occur effectively may occur. If the fermentation temperature exceeds 50 ° C, the nutritional ingredient of the foundation stone may be destroyed.

If necessary, a starter strain may be added in the second fermentation process. These starter strains provide the function to regulate the taste, aroma and color of functional rice cakes. In particular, the starter strain has a great influence on the flavor due to the rapid pH drop and the production of various organic acids.

As such starter strains, pediococcus pentosaceus CSB19 and lactobacillus brevis CSB21 strains having high esterase activity among lactic acid bacteria extracted from kimchi can be used. Lactobacillus brevis (lactobacillus brevis) brevis CSB21 strain is preferably used.

Specifically, Lactobacillus brevis is added in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of a mixture of cornerstone and an aqueous sugar solution. At this time, when lactobacillus brevis is added in an amount of less than 0.1 part by weight, bacteriostatic action is difficult, so that harmful bacteria may proliferate during fermentation. When Lactobacillus brevis is added in an amount exceeding 2 parts by weight, the lipid oxidation inhibiting function and the acid patch reduction function are not improved, and problems may be caused which adversely affect the flavor.

The second filtration process is a process in which the mixture passed through the fermentation process is passed through a filter to separate the coarse sediment and suspended matter.

The juicing process is a process of extracting a ground stone mackerel, which has been separated through filtration, with a juicer to produce a juice, and adding the juice to a second mixture that has passed through a second filtering process.

The method for producing functional rice cakes according to the present invention may further include a pre-treatment step before the material preparation step.

The pretreatment step may include a washing step of washing the amaranth and the foundation stone, respectively, and a pulverizing step of pulverizing the amaranth and the foundation stone.

In the washing process, the amaranth and the cornerstone sleep are washed with tap water or natural water and then dehydrated naturally. Dehydration here is not a complete drying of the amaranth and cornerstone sleep, but the process of removing the excess moisture from the amaranth and cornerstone sleep. Specifically, it is preferable to dehydrate in the shade for 3 to 5 hours.

In the pulverizing process, the foundation stone for use in the material preparing step, the amaranth flower and the amaranth leaf are pulverized, and the amaranth fruit to be used in the mixing step is pulverized.

Such foundation stone, amaranth flowers and leaves are pulverized to 30 to 100 mu m and amaranth fruit are pulverized to 200 to 400 mu m.

At this time, when the grain size of the ground stone powder and the amaranth powder is less than 30 mu m, the grinding cost is high and the economical efficiency is lost. When the grain size of the crude stone powder is more than 100 mu m, there is a problem that the time required for extracting the effective ingredient of the stone powder is increased in the step of producing the fermentation broth. When the particle size of the amaranth powder is more than 100 mu m, the fiber structure is not destroyed and the clarity of the color of the amaranth fermentation liquid is lowered.

The pulverizing equipment may be a ball mill, a colloid mill, a micro air classified mill or the like, but is not limited thereto.

Referring to Fig. 1, a method for producing functional rice cakes according to the present invention includes a mixing step.

In the mixing step (S200), a composition for preparing a rice cake is prepared by mixing the amaranth fermentation broth obtained from the material preparation step with the main flavoring fermentation broth and the rice flour, and the composition for preparing rice cake may further contain water and salt. If desired, the rice cake making composition may further comprise amaranth fruit powder.

More specifically, the composition for making the rice cake comprises rice flour, 10 to 20 parts by weight of an amaranth fermentation liquid per 100 parts by weight of rice flour, 5 to 25 parts by weight of a crude stone slaked fermentation liquid per 100 parts by weight of rice flour, 5 to 25 weight parts per 100 parts by weight of rice flour And 0.1 to 2 parts by weight of salt per 100 parts by weight of the rice flour. And the composition for making the rice cake may further comprise 5 to 20 parts by weight of the amaranth fruit powder per 100 parts by weight of the rice flour.

When the amaranth fruit powder is added in an amount of less than 5 parts by weight, the content of useful ingredient of amaranth fruit is too small and it is difficult to expect nutrition improvement. When the amaranth fruit powder is more than 20 parts by weight, the viscoelasticity and tenacity of the rice cake are decreased, And the texture can be reduced.

Meanwhile, the rice flour can be prepared by dipping rice in water for 12 to 36 hours and pulverizing the rice flour to an average particle size of 15 to 35 mu m. Thus, the moisture content of the rice flour immersed in water may be 30 to 40% by weight based on 100% by weight of the whole rice flour. If the immersion time is less than 12 hours, the content of moisture penetrated into the rice is insufficient, so that the hardness of the produced rice cake is increased, and the texture of the rice is decreased. When the immersion time is longer than 36 hours, the moisture content is excessively large. It is difficult to maintain a uniform shape of rice cake when the rice cake is produced.

Referring to FIG. 1, a method of manufacturing a functional rice cake according to the present invention includes a kneading step (S300).

In the kneading step (S300), the homogenized dough is formed by introducing the composition for making a rice cake, which is produced through the mixing step (S200), into a powder homogenizer, and the homogenization is preferably performed three times or more.

Here, the dough is also referred to as punching, and the kneading step may be performed using a general punching machine. The punching time can be appropriately determined depending on the moisture content since the punching time is not sufficient if the water content is low, and if the water content is high,

Referring to FIG. 1, a method for manufacturing a functional rice cake according to the present invention includes a step of increasing (S400).

The adding step S400 is a step of kneading the dough with water vapor when the kneading of the composition for making a rice cake is completed through a kneading step S300, and may be carried out by a known method.

In this step (S400), physicochemical changes such as luxation of rice flour occur. And since rice flour, which is soaked with water vapor, contains a lot of water, the thermal conductivity by the water is so high that the steam is delivered to the rice flour more rapidly.

Referring to FIG. 1, a method of manufacturing a functional rice cake according to the present invention includes a processing step (S500).

The processing step S500 is a step of manufacturing a functional rice cake by extruding the composition for making a rice cake through an extrusion molding apparatus through a step of increasing 40000 to produce a functional rice cake having an outer shape to be produced.

For example, in the processing step (S500), a functional rice cake having a width of 5 to 7 cm, a length of 3 to 5 cm, and a height of 1 to 3 cm is prepared through the composition for making a rice cake.

If necessary, the present invention may further include a packaging step after the processing step (S500).

The packaging step is a step of carrying out casing packaging on the functional rice cakes processed through the processing step. Since the film is formed by a film, moisture is prevented from evaporating to retard aging and prevent microbial growth by preventing contact with outside air Lt; / RTI >

The functional rice cakes produced by the above-mentioned methods have excellent elasticity and excellent cohesiveness, so that they do not stick to each other. Therefore, not only the casing can be packaged without treating the surface with oil, but also the phenomenon that the molding is released even when the microwave oven thaws after freezing There is no advantage.

Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.

Rice Flour Creation

1. Cleaning

Wash rice to remove insects, dirt, stones and other foreign matter. It can be washed with wet water or large tank by immersing in water for a certain period of time while stirring, and then washing with immersion so that it can be mass-washed. The stirring method includes a method of using an impeller and a method of stirring the raw material by injecting air at the lower end of the tank, and the rate at which the foreign matter is removed and the washing time are determined according to the stirring speed.

2. Soak

It is a process of washing rice and then immersing it in water to absorb moisture in rice grains. Soaking can be considered from two perspectives. One is from the viewpoint of inducing moisture absorption so that sufficient grinding occurs when the pulverizing process and pulverized powder is struck (i.e., when it is increased). Usually, the moisture content is about 39% by weight at about room temperature. The other is to control physical properties such as stickiness and hardness of rice cake. As the soaking time increases, the sticky stickiness of the dough increases and the elasticity of rubbery properties tends to decrease. The soaking time can be determined in consideration of the above two aspects. In the case of the present invention, the glutinous rice is soaked for at least 2 hours and the rice flour is soaked for at least 1 hour.

3. Crushing

Grinding is a process in which wetted rice is dewatered and then wet milled using a roll mill. When the particle size is reduced by grinding, the surface area is increased so that the rate of heat transfer from the steam to the grain powder in the steaming process is increased, shortening the steeping time and sufficiently starving the starch. The pulverization method is dry and wet, and dry pulverization is finer than wet pulverization. The mill can be selected considering various factors such as the hardness, viscosity, moisture content, and thermal stability of the grain, but usually a roll mill in which particles are pulverized while passing between two or more rotating rollers can be used.

4. Constitution

Sieving is a unit process in which a solid particle mixture is passed through a sieve of a certain size and separated according to the particle size. Sieve is covered with nylon or wire-covered body and the degree of separation is different according to the movement of the screen. Since the water content of the ground water is 38 to 40%, the water content of the ground water tends to aggregate. Therefore, in order to prevent clogging, it is necessary to immediately clean the small particles.

Production of amaranth fruit powder

1. Amaranth fruit was added to the food pulverizer and pulverized.

2. The pulverized amaranth fruit was divided through a body having a hole of 45 mesh to obtain amaranth fruit powder of 400 mu m or less.

Generate Amaranth Stomach Extract

1. Amaranth pickaxes isolated from Amaranth fermentation broth were mixed with 8 times (v / w) methanol and the extract was extracted at room temperature for 24 hours.

2. The above extract was filtered with a vacuum filter, concentrated using a rotary vacuum concentrator [R-114, BUCHI Labotechnik, Switzerland], and then dried at the same weight as that of the Amaranth's mash through a freeze dryer to obtain a powdery amaranth fermentation broth Respectively.

[Example 1]

1. Dried amaranth flower and dried basic bedding leaf were put into a micro-air classifier mill (ACM Pulverizer, Korea Powder Machinery Co., Korea) and then pulverized. The ground stone leaves and amaranth flower powder, And then granulated through a sieve having a mesh hole to obtain a foundation stone sleeping leaf and an amaranth flower powder having a size of 50 mu m or less.

2. A mixture of 1 kg of the amaranth flower powder and 1.5 kg of a 30% aqueous sugar solution was added to a fermenter (SMDG-36, Daeheung Machinery, Korea) Lt; / RTI > 1 kg of cornstarch leaf powder and 1.5 kg of 25% aqueous sugar solution were mixed, and the second mixture, which is a mixture of ground stone leaf powder and aqueous sugar solution, was added to a separate fermenter and fermented at 40 ° C for 16 hours.

3. Amaranth fermentation broth was obtained by separating the amaranth fry from the fermented first mixture. The fermented second mixture is filtered through a filter to separate the leaf powdered mash, and the leaf powdered mash is squeezed to produce a juice, and the juice is added to the mash filtered second mixture, ≪ / RTI >

4. To 10 kg of rice flour was added 1.5 kg of the fermented amaranth juice, 1.5 kg of the crude persimmon fermentation liquid, 1.5 kg of water and 150 g of salt, and mixed to produce a composition for preparing a rice cake.

5. The composition for making the rice cake was placed in a kneader (N-50, Hobart, USA) and kneaded from the first stage for 3 minutes and the second stage for 2 minutes. At this time, the final temperature of the dough was 27 ± 1 ° C.

6. The composition for making the rice cake was placed in a frame of 260 mm x 260 mm x 20 mm and heated to 100 ° C.

7. The composition for making a rice cake was added to a rice cake molding machine and extruded to prepare a functional rice cake.

[Example 2]

Functional rice cakes were prepared in the same manner as in Example 1 except that the composition for preparing rice cakes further containing 1 kg of amaranth fruit powder was used instead of the composition for preparing rice cakes.

[Example 3]

Functional rice cakes were prepared in the same manner as in Example 1 except that the composition for preparing rice cakes further containing 1 kg of Amaranth's marijuana extract was used instead of the composition for preparing rice cakes.

[Comparative Example 1]

A functional rice cakes were prepared in the same manner as in Example 1 except that 10 kg of rice flour was mixed with 1.5 kg of water and 150 g of salt instead of 10 kg of rice flour, 1.5 kg of amaranth fermentation liquid, 1.5 kg of ground stone fermentation broth, Functional rice cakes were prepared using the compositions.

[Comparative Example 2]

Functional rice cakes were prepared in the same manner as in Example 1 except that 1 kg of amaranth flower powder and 450 g of sugar were mixed in place of 1.5 kg of Amaranth fermentation broth.

[Experimental Example 1] Total polyphenol content measurement

The total phenolic content was determined by modifying the Folin-Denis method (Singleton & Rossi, 1965). 2N Folin-Ciocalteu's phenol reagent and 20% Na2CO3 were added to the sample in which the rice cake of Example 1-3 was dissolved in distilled water, followed by reaction at room temperature for 60 minutes, and the absorbance was measured at 725 nm. The content of polyphenol was calculated on the basis of the calibration curve obtained by the same method as that of the sample using gallic acid as a reference material in terms of mg gallic acid equivalent (GAE, dry basis) per gram of functional rice cakes. The results are shown in Table 1.

As shown in Table 1, the functional rice cakes using the Amaranth fermentation broth and the crude persimmon fermentation broth were found to contain a significant amount of polyphenols and more than 20% of the polyphenols were present in the functional rice cakes using the amaranth flower powder Respectively.

[Experimental Example 2] Measurement of total flavonoid content

Total flavonoid contents were measured by applying the method of Zhishen et al. (1999) and Singleton et al. (1999). The rice cake of Example 1-3 was mixed with 5% NaNO ₂ and distilled water, reacted for 5 minutes, added with 10% AlCl ₃ .6H ₂ O, reacted for 6 minutes and then mixed with 1M NaOH and absorbance was measured at 510 nm. The total flavonoid content of the extracts was expressed as mg (+) - catechin hydrate (CE, dry basis) after the calibration curve was prepared using (+) - catechin hydrate as a reference material. The results are shown in Table 2.

As shown in Table 2, the functional rice cakes using the Amaranth fermentation broth were observed to have more than 25% of the plastoids than the functional rice cakes using the Amaranth flower powder.

[Experimental Example 3]

The sensory evaluation of the functional rice cakes prepared in Example 1-3 and Comparative Example 1-2 was carried out, and the results are shown in Table 3.

The sensory test was performed on 20 panelists (10 males and 10 females) with more than 3 years' sensory experience in food related field.

The sensory evaluation was performed by using the 5-point scale method for appearance, smell, taste, and overall acceptability. The numerical value was calculated by rounding off the total score of the panel divided by the number of panels and then rounding it up to the first decimal place. .

As shown in Table 3, Example 1-3 using Amaranth fermentation broth and Tungsten Paste Fermentation broth was found to be superior in all aspects of appearance, smell, taste, and taste than Comparative Example 1.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that it is possible.

Claims (8)

Preparing a material for producing an amaranth fermentation liquid based on amaranth and an aqueous sugar solution, preparing a ground stone fermentation broth based on a foundation stone and an aqueous sugar solution, mixing the amaranth fermentation broth with a crude flour fermentation solution to produce a rice cake preparation 1. A method for producing a functional rice cake comprising a mixing step and a kneading step for kneading to homogenize the composition for making a rice cake,
Wherein the preparing of the material comprises a first mixing step of mixing an aqueous sugar solution with an amaranth flower so that a liquid component containing a pigment is extracted from the amaranth flower using an osmotic pressure phenomenon to produce a first mixture, A first fermentation step of fermenting the first mixture at a temperature ranging from 30 to 60 ° C for 4 to 7 hours so that the first mixture is fermented and the first mixture is fermented through the fermentation process; And a first filtration step of obtaining an Amaranth fermentation liquid by removing the Amaranth fermentation liquid,
The mixing step comprises mixing rice flour, 10 to 20 parts by weight of an amaranth fermentation liquid per 100 parts by weight of rice flour, 5 to 25 parts by weight of a base stone fermentation solution per 100 parts by weight of rice flour, 5 to 25 parts by weight of water per 100 parts by weight of rice flour, 0.1 to 2 parts by weight of salt per 100 parts by weight of rice flour and 5 to 20 parts by weight of amaranth fruit powder per 100 parts by weight of rice flour are mixed to produce a composition for preparing a rice cake. delete delete delete delete The method of claim 1, wherein the first mixture comprises
100 parts by weight of amaranth and 150-200 parts by weight of an aqueous sugar solution having a concentration of 20-30%. The method of claim 1, wherein the material preparation step
A second mixing step of mixing the foundation stone and the aqueous sugar solution to produce a second mixture,
A second fermentation process in which the second mixture is fermented at a temperature ranging from 25 to 50 DEG C for 14 to 24 hours,
A second filtration step of removing the mash from the fermented second mixture, and
And a step of mixing the juice obtained by squeezing the gourd into a second mixture which has passed through the second filtration process. 8. The method of claim 7, wherein the second mixture comprises
100 parts by weight of a crude stone ash, and 150 to 200 parts by weight of an aqueous sugar solution having a concentration of 20 to 30%.

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