KR101911237B1 - Jeungpyun using Cynanchum wilfordii and method of the same that - Google Patents
Jeungpyun using Cynanchum wilfordii and method of the same that Download PDFInfo
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- KR101911237B1 KR101911237B1 KR1020160030764A KR20160030764A KR101911237B1 KR 101911237 B1 KR101911237 B1 KR 101911237B1 KR 1020160030764 A KR1020160030764 A KR 1020160030764A KR 20160030764 A KR20160030764 A KR 20160030764A KR 101911237 B1 KR101911237 B1 KR 101911237B1
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- powder
- bagasse
- white
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- 238000000034 method Methods 0.000 title claims description 16
- 241000331432 Cynanchum wilfordii Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 70
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 70
- 235000009566 rice Nutrition 0.000 claims abstract description 70
- 239000000843 powder Substances 0.000 claims abstract description 67
- 241000609240 Ambelania acida Species 0.000 claims abstract description 58
- 239000010905 bagasse Substances 0.000 claims abstract description 58
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 210000004207 dermis Anatomy 0.000 claims description 28
- 230000008569 process Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 235000019991 rice wine Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 2
- 235000004280 healthy diet Nutrition 0.000 abstract description 2
- 235000013580 sausages Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 14
- 230000004151 fermentation Effects 0.000 description 14
- 230000036541 health Effects 0.000 description 10
- 241001474374 Blennius Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 235000019658 bitter taste Nutrition 0.000 description 7
- 230000008859 change Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 5
- 230000035943 smell Effects 0.000 description 5
- 241000245665 Taraxacum Species 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 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
- 208000001840 Dandruff Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000004087 circulation Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000010865 sewage Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 241000555678 Citrus unshiu Species 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
- 241000238578 Daphnia Species 0.000 description 1
- 241000788084 Escualosa thoracata Species 0.000 description 1
- 208000017657 Menopausal disease Diseases 0.000 description 1
- 206010027304 Menopausal symptoms Diseases 0.000 description 1
- 241000206609 Porphyra Species 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000003555 cloaca Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229910000078 germane Inorganic materials 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000001322 periplasm Anatomy 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000003658 preventing hair loss Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
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
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/14—Extraction
Abstract
The present invention relates to a new healthy diet rice cake using a bagasse which not only has a good taste but also has an excellent health promoting effect and an extended shelf life, and a method for producing the same.
According to the present invention, there is provided a health-grade rice cakes made from white sausage and a method for producing the same, characterized in that the base rice cakes containing rice flour as a main raw material are prepared by mixing a white sachet extract or a white sachet powder, do.
Description
The present invention relates to a healthy diet rice cake using bagasse and its preparation method, and more particularly, to a new healthy rice cake using a bagasse which not only has a good taste but also has an excellent health promoting effect and an extended distribution period, .
It is the only rice cake that goes through the fermentation process among the rice cake in Korea, and it is called increase cake, base rice cake, green rice cake, bungee rice cake, Dietary rice cake is made by fermenting rice flour with sugar, salt, and rice wine, kneading it with fermentation, and it is made by fermentation process. Since it forms pores inside the fermentation process, it has a sponge-like structure and is very soft and digestible. I have.
On the other hand, recently, rice cakes are widely used as substitutes for meals which can be easily edible during busy living. Rice cakes are less popular than fast foods in the West and are less prone to adult diseases, so they are preferred to fast food instead of meals and healthy foods. Especially, as consumers become more appetite and more interested in health, more and more people are looking for new and healthier products, and new products are needed to meet these consumers' demands.
The present invention is proposed in view of the above problems, and it is not only good in taste, but also contains an effective ingredient of white seaweed, so that when the rice cake is eaten, the effective ingredient of white seaweed is taken together. Therefore, even if the user does not consume white seaweed separately, The present invention also provides a method for preparing a healthy rice cake using the bagasse sauce, wherein the health promotion rice cake has a long shelf life and a manufacturing method thereof.
According to one aspect of the present invention, there is provided a health-care rice cake using white backwash and a method for producing the same, characterized in that a bagash extract or a bagasse powder is mixed to contain an effective ingredient of bagasse.
According to another aspect of the present invention, the bagasse extract or the bagasse powder is mixed with 0.3 to 10 parts by weight based on 100 parts by weight of the rice flour, the dermis extract or the dermis powder is mixed with 0.3 to 5 parts by weight per 100 parts by weight of the rice flour do.
In the present invention having the above-described structure, the white sachet extract or the bagasse powder is contained, and when the rice cake is eaten, the effective ingredient of white sachet is taken together. Therefore, consumers do not need to buy white seaweed separately, but they take the effective ingredient of white seaweed together, and thus health improvement effect by white seaweed can be obtained.
As described above, the present invention is excellent in health promotion effect, and therefore, it is in conformity with the well-being trend, and therefore it is expected that high-priced sales will attract consumers interested in health.
In particular, the present invention is characterized in that during the fermentation of the rice flour, the white sachet extract or the dough containing the white sachet powder, the white sachet extract or the white sachet powder is fermented to reduce the bitter taste of the white sachet extract or white sachet powder, There is an advantage that the white sachet extract or white sachet powder less affects the taste of the rice cake even if a lot of white sachet extract or white sachet powder is mixed. Therefore, it is possible to add a relatively larger amount of white sachet extract or white sachet powder than other food, so that the health enhancing effect of white sachet extract or white sachet powder is high.
In addition, the present invention can prevent the decay by the antimicrobial function of the bagasse extract or the bagasse powder, so that the circulation period can be prolonged, thereby lowering the cost.
Further, when the dermis extract or the dermis powder is further mixed, not only the health improving effect by the dermis but also the flavor of the rice cake is improved by the flavor of the dermis and the anti-corruption effect is also improved.
Hereinafter, the present invention will be described in more detail.
According to a preferred embodiment of the present invention, the present invention is manufactured by the following process.
1) Preparation of raw materials
We prepare rice flour, big sewage, sugar, makgeolli as raw materials.
Rice flour is prepared by crushing the washed rice in water. Preferably, when pulverizing the so-called rice, the sun-salt is added together and ground so that the rice flour is made into a salt liver. In this way, when the rice flour is mixed with the sun-salt, the sun-salt is uniformly dispersed in the rice flour and the rice flour is evenly dispersed.
On the other hand, White Hokusu is a perennial plant of Porphyra spp., Which is originated from Korea. It grows in a clockwise direction. When cutting stems or leaves, white fluid comes out, and roots make round root roots. Originally, this plant was called Kagyu, but a man named Haseo said it was called Hashuro because it was eaten on the month of this herb and the gray hair became black and lived to 160 years old.
These white seaweeds enhance the immunity, warm the body, activate the physiological functions, help the blood circulation, exert a strong nourishing effect, and have antibacterial activity. In particular, it has an excellent effect of improving menopausal disorders, and has effects of preventing hair loss, preventing arthritis, preventing cardiovascular diseases, and preventing aging. In Dong-bo-bo-hee, I treat the efficacy of Baek-Soo-sao as a hyeo (虛 勞), healing of the body which is severely damaged by 痰), 风 ha (风 虛), and various illnesses Cold), to see the blood, to strengthen the tendons and bones, to supplement the essence, to darken the hair, to improve the appearance of the face, to keep the aging and to live long. There is no smell, and the taste is sweet and sweet. "
In the present invention, such an extract or powder of white seaweed is used. The white sachet extract is a hot water extract which is extracted with high temperature and high pressure at 80 ~ 100 ℃ for 4 ~ 5 hours by putting the root of white sachet into water. And the bagasse powder is sliced, steamed, dried, and crushed in a thin slice. The bagasse has a bitter taste even when it is sweet, but when it is crushed by steaming, the bitter taste of the bagasse is slightly reduced.
2) Dough Process
The bagasse extract or the bagasse powder is mixed with 0.3 to 10 parts by weight per 100 parts by weight of the rice flour and the sugar is mixed with 4 to 6 parts by weight per 100 parts by weight of the rice flour And 5 to 10 parts by weight of makkolli is mixed. Pour an appropriate amount of water and knead. If the rice flour is not mixed with salt, add salt.
When the white sachet extract or the white sachet powder is mixed in a relatively large amount, the effective amount of the white sachet will be increased, so that the health improving effect of the white sachet will be increased. However, since the white sachet is used and has a bitter taste, If they are mixed a lot, the flavor of the rice cake may deteriorate and the taste of consumers may decrease.
On the other hand, the white sachet extract or white sachet powder decreases the bitter taste of white sachet during the fermentation process described later. As described above, since the white sachet extract or the white sachet powder is reduced in the sour taste of the white sachet extract or the white sachet powder during the fermentation process, compared with the case where the white sachet extract or the white sachet powder is mixed with other foods, Even when mixed, it has the advantage that it is less bitter and less sour.
In addition, as described above, in the present invention, since the bagasse powder is dried and then pulverized, the bagasse powder itself is used, and a little bitter taste is used. Therefore, even if a relatively large amount of bagasse powder is mixed, There is an advantage that it has less influence on the environment.
Considering these points, it is preferable that the bagasse extract or the bagasse powder is mixed with 0.3 to 10 parts by weight with respect to 100 parts by weight of the rice flour, as described above. It is difficult to expect the effect of the white sachet when the bagasse extract or the bagasse powder is mixed in an amount of less than 0.3 part by weight and when the bagasse extract or the bagasse powder is mixed in more than 10 parts by weight, The degree of preference dropped excessively, and the experiment also showed that fermentation was not properly performed in the fermentation process. In some cases, the white sachet extract and the white sachet powder may be mixed together.
3) Fermentation process
In the above process, the kneaded dough is allowed to stand at 15 to 30 ° C for 3 to 15 hours to ferment. In this process, the kneaded product is aged and fermented, and the kneaded product is swollen and pores are formed therein.
In addition, the white sachet extract or the white sachet powder is also fermented to reduce the bitter taste of the white sachet extract and white sachet powder.
It is natural that the fermentation temperature and the fermentation time should be controlled depending on the amount of the white sachet extract or the white sachet powder. Also, if necessary, the kneaded product may be first fermented, then the kneaded product may be kneaded to remove the air of the kneaded product, and then the second product may be fermented.
4) Steaming process
Steam the fermented dough at 90 ~ 110 ℃ for 20 minutes using a steamer. You can pour dough into a mold and steep it, or you can put a damp cloth or a damp cloth on a steamer and pour dough on it. Preferably, the batter is placed on the dough and steamed to decorate the rice cake.
In the present invention thus manufactured, since the bagasse extract or the bagasse powder is mixed, effective ingredients of bagasse are contained in the rice cake, and therefore, the bagasse is separately purchased and consumed without taking the active ingredient of the bagasse through the rice cake So that the health promotion effect by the white sewage can be obtained. In particular, the present invention is beneficial for menopausal women, since white cloaca is excellent in improving the effect of improving menopausal symptoms. In addition, the antimicrobial activity of the bagasse can prevent the decay of rice cakes and prolong the shelf life of rice cakes.
In addition, since the present invention is reduced in the process of fermenting the dough into the bagasse extract or the bagasse powder, the bagasse extract or the bagasse powder are mixed in a relatively large amount so that the bagasse extract or the bagasse powder is mixed with the rice cake It has a merit that relatively large amount of white sachet extract or white sachet powder can be mixed.
In addition, in the present invention, since the bagasse powder used by grinding and drying the bagasse is pulverized and used, the bagasse powder itself is also used, and the whiteness is reduced, so that the bagasse powder is relatively less affected by the taste of the rice cake There is an advantage that it can be mixed.
≪ Examples 1 and 2 >
The rice cake was prepared with the composition as shown in Table 1, and sensory evaluation was performed on 50 men and women. And Comparative Examples 1 and 2 are data on the whitener produced by mixing rice flour and white sardine powder in the same amounts as in Examples 1 and 2, respectively. As a bagasse powder used for making baesulgi, green bagasse was dried and pulverized.
The taste and overall preference of the prepared rice cakes were evaluated and the results were scored as 5 points scale (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good) Respectively.
Rice flour
White Hashuo Powder
Example 1
100 parts by weight
5 parts by weight
Example 2
100 parts by weight
10 parts by weight
Comparative Example 1
100 parts by weight
5 parts by weight
Comparative Example 2
100 parts by weight
10 parts by weight
flavor
In the case of Example 2, in which 10% by weight of white powder of Hashuo was mixed, only 3 persons evaluated the taste as normal, 37 were good, and 10 were very good. However, in Comparative Example 2, which contained the same amount of white seaweed powder, almost all of the agents evaluated the taste as poor, and there were also 13 agents who were evaluated as very bad.
Even though the same amount of white powdery mash powder is mixed with the white powdered mash powder, the present invention is advantageous in that the powdery mash of white powdery mash is reduced in the fermentation process. However, in the case of the white mashing powdery mashing powder having no fermentation process, Can be found. In addition, in the present invention, it is considered that, in the present invention, the bagasse powder obtained by pulverizing and drying the bagasse is pulverized, while in the comparative example, the bagasse powder dried and dried is used.
Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
In another embodiment of the present invention, a dandruff extract or a dandruff powder is added in addition to a bagasse extract or a bagasse powder.
Dandelion (dandelion) is a kind of dandelion which is a kind of dandelion, which is a kind of dandelion, (Citrus unshiu Markovich) or the mature periplasm of the relative plants. There is a peculiar smell (mandarin orange), and the essential oil component stimulates digestive stimulation, digestive stimulation, germane, anti ulcer, antidiarrheal secretion, coronary artery, blood pressure rise, antiallergic, bile secretion promotion, uterine smooth muscle suppression, In addition, it is rich in vitamin C, good for skin beauty, good for preventing colds, and has an effect of improving immunity.
The dermis extract is a hot-water extract of dermis, and the dermis powder is a dermis crushed. When the dermis extract or the dermis powder is added, not only the health enhancing effect can be obtained by the effect of the dermis as described above, but also the appetite is stimulated because the dermis of the dermis is produced in the rice cakes, and the antibacterial action of the dermis It is possible to obtain an effect that the decay of the rice cake is prevented.
The anti-bacterial action of the bagasse extract or the bagasse powder prevents the decay of rice cakes and thus prolongs the circulation period of the rice cakes. However, due to the antibacterial effect of the daphnia, Is effectively prevented. Preferably, the dermis extract or the dermis powder is mixed in an amount of 0.3 to 5 parts by weight based on 100 parts by weight of the rice flour. When the dermis extract or the dermis powder is mixed below the above level, it is difficult to expect the effect of the dermis. When the moisture is mixed with the dermis, the flavor and taste of the dermis become strong, and the taste of the rice cake may be lowered.
≪ Examples 3 and 4 >
In the same composition as in Table 3, the rice cake was made in the same manner, and sensory evaluation was performed on 50 men and women. The taste and overall preference of the prepared rice cakes were evaluated and the results were scored as 5 points scale (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good) Respectively.
The test pieces were allowed to stand at 18 DEG C and the degree of corruption with time was tested. The results are shown in Table 5. Comparative Example 3 is a result of testing the degree of corruption over time for the rice cake prepared by the conventional method.
Rice flour
White Hashuo Powder
Dermis powder
Example 3
100 parts by weight
5 parts by weight
0.3 parts by weight
Example 4
100 parts by weight
10 parts by weight
5 parts by weight
flavor
incense
Overall preference
Example 3
Example 4
Even if the dermis powder was included, most of the agents were evaluated as delicious and very good. Especially, when the dermis was contained in 5 parts by weight, many agents evaluated that the taste was better than the taste.
Leave at 18 ℃
3 days past
Four days past
Five days past
6 days past
8 days past
Example 3
No change
No change
No change
Slightly sour
Stronger acidity and smoother surface
Example 4
No change
No change
No change
No change
Slightly sour
Comparative Example 3
Slightly sour
The acidity becomes strong, the surface smells and the smell starts
The sour taste became very strong, the mold began to appear on the surface, and there was a disgusting smell.
-
-
As can be seen from Table 5, the rice cake according to the present invention started to decay after about 3 minutes compared with the conventional rice cake, and when the white rice flour and the dermis powder were mixed together, it was found that the corruption was further delayed.
Claims (5)
A process of kneading the mixture prepared in the above process with sugar, makgeolli and water;
Fermenting the kneaded batter in the above process at 15 to 30 DEG C for 3 to 15 hours; And
And fermenting the fermented dough at 90 to 110 DEG C,
The bagasse powder is prepared by slicing a bagasse root,
In the process of mixing the rice flour and the bagasse powder, 0.3 to 10 parts by weight of the bagasse powder is mixed with 100 parts by weight of the rice flour,
In the course of mixing the sugar, rice wine, and water, 4 to 6 parts by weight of sugar and 5 to 10 parts by weight of makgeolli are mixed with 100 parts by weight of the rice flour,
Wherein the dough extract or the dermis powder is further mixed in an amount of 0.3 to 5 parts by weight based on 100 parts by weight of the rice flour in the process of mixing the rice flour with the bagasse powder.
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KR1020160030764A KR101911237B1 (en) | 2016-03-15 | 2016-03-15 | Jeungpyun using Cynanchum wilfordii and method of the same that |
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KR1020160030764A KR101911237B1 (en) | 2016-03-15 | 2016-03-15 | Jeungpyun using Cynanchum wilfordii and method of the same that |
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Publication Number | Publication Date |
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KR20170107176A KR20170107176A (en) | 2017-09-25 |
KR101911237B1 true KR101911237B1 (en) | 2018-10-25 |
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중앙일보 기사 '백하수오 떡국 드세요' (2013.12.30.) |
한국조리과학회지 30-3,284-290쪽(2014.) |
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