KR101966977B1 - A process for the preparation of sticky rice cakes containing fresh fruits - Google Patents
A process for the preparation of sticky rice cakes containing fresh fruits Download PDFInfo
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- KR101966977B1 KR101966977B1 KR1020150045942A KR20150045942A KR101966977B1 KR 101966977 B1 KR101966977 B1 KR 101966977B1 KR 1020150045942 A KR1020150045942 A KR 1020150045942A KR 20150045942 A KR20150045942 A KR 20150045942A KR 101966977 B1 KR101966977 B1 KR 101966977B1
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- fresh fruit
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- 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
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- 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
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- 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
Abstract
The present invention relates to a method of manufacturing a fresh rice cake containing fresh fruits, comprising the steps of: (S1) cutting and cutting fresh fruits; (S2) immersing the cut fresh fruit for 5 to 10 minutes in brine or vinegar water; (S3) preparing a glutinous rice cake using glutinous rice flour; And (S4) a step of putting the fresh fruit pretreated in the step (S2) into a glutinous rice cake and sealing the fresh fruit. The green fruit glutinous rice cake prepared according to the present invention is a raw green glutinous rice cake which is crushed or ground by grinding or crushing, By containing it as a rice cake, it is possible to take a vitamin, as well as having a fresh and fresh taste without the burden of sweetness. In addition, preservation of fresh fruits can be improved by pretreatment of fresh fruit with salt water or vinegar water, and a sterilization and disinfecting effect can also be obtained. Therefore, it is expected that the fresh fruit daikoku rice cake of the present invention can be usefully used as a wellness snack or a stock without discrimination between male and female, and can be improved not only in domestic but also in foreigner's taste.
Description
More particularly, the present invention relates to a method for preparing a fresh rice cake containing fresh fruit, more specifically, by using fresh rice grains as a raw material for a snack or a nutrient, To improve the shelf-life.
Generally, rice cake is a general term of food which is made by grinding grain powder, boiling or boiling or kneading as it is, and it is a food which is mixed with main ingredient rice or glutinous rice powder. , Dumpling, and glutinous rice cake containing red bean jam. It is a traditional food which is used in conventions and various events in our country.
It is found that rice pie, which is our unique food, contains a large amount of natural polyphenol which has anti-aging effect, anti-aging effect, immunity enhancement and cholesterol decomposition. Gyeonggi Provincial Health and Environment Research Institute said that the results of research on the content and individual components of polyphenol for the premium rice cake brand 'Morningmate' cultivated as part of promoting rice consumption. According to the results of the study, the content of the nutritional cake or the bean paste was 5 times or more (55 ~ 73mg / 100g) as compared with the representative food containing polyphenol. The amount of polyphenols was confirmed to be 2-3 times or more (18 ~ 36mg / 100g) in Songpyeon and karaok. Polyphenol contained in rice cake is a natural ingredient derived from natural 100% and is almost not destroyed in the process of making rice cake. It is confirmed that the physiological activity such as antioxidant and anti-inflammatory effect is maintained constantly. It has been confirmed that various polyphenols are contained depending on the kinds of rice cakes such as genistein and quercetin. The rice cake is a health-oriented food that can be mixed with various natural ingredients that are good for health, can eat delicious agricultural food that can not be consumed individually, and can expect nutrient synergism among ingredients. For menopausal women, you can get health benefits by choosing soybean cakes and nutritional cakes.
It is usually made by dipping glutinous rice in water and boiling for more than a certain period of time. After grinding, it is cooked in a predetermined shape, while putting red bean jam, night, etc. in the inside thereof, and dumplings such as sorghum, sesame, . However, bean jam or chestnut used as a dumpling tend to be somewhat unfavorable to the taste of children or young people. In particular, bean jam has a sweet taste and a high calorie content, making it unsuitable as a diet formula. In addition, it does not fit the taste of foreigners, so the rice cake products can not exceed the limit that is consumed only in Korea.
Therefore, the inventors of the present invention have continued research to develop a rice cake product which can easily and easily be eaten anywhere but can achieve a uniform nutrient intake. As a result, The present inventors have completed the present invention by discovering that it is possible to produce a well-being daisy-like rice cake that is not only lacking in freshness and freshness but also capable of vitamin ingestion.
SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing fresh well-being fresh dairy daffodil rice cake which is easy to be edible, has no burden of sweet taste, and is improved in storability.
Another technical problem to be solved by the present invention is to provide a well-being rice gruel rice cake prepared according to the above-described manufacturing method.
In order to solve the above-described problems, the present invention provides a method of manufacturing a fresh-green daisy cake, which comprises the steps of:
(S1) a step of cutting and cutting the raw fruit;
(S2) immersing the cut fresh fruit for 5 to 10 minutes in brine or vinegar water;
(S3) preparing a glutinous rice cake using glutinous rice flour; And
(S4) a step of putting the fresh fruit pretreated in the step (S2) into the waxy rice cake prepared in the step (S3) and sealing.
According to another aspect of the present invention, there is provided a green rice cake produced according to the method.
As described above, according to the present invention, the fresh fruit raw rice cake containing the fresh fruit in the waxy rice cake according to the present invention can be obtained by crushing or crushing the fresh fruit and deforming its shape or without changing the state, In addition, vitamin intake is possible. In addition, preservation of fresh fruits can be improved by pretreatment of fresh fruit with salt water or vinegar water, and a sterilization and disinfecting effect can also be obtained. Therefore, it is expected that the fresh fruit daikoku rice cake of the present invention can be usefully used as a wellness snack or a stock without discrimination between male and female, and can be improved not only in domestic but also in foreigner's taste.
BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
FIG. 1 is a photograph of a fresh green tea rice cake prepared according to the present invention.
1 is a schematic view illustrating a process for producing fresh rice cake of the present invention
In the present invention, any fresh fruit may be used as the fresh fruit contained in the fresh fruit dairy rice cake. For example, all fruits such as strawberry, kiwi, mandarin orange, orange, persimmon can be used.
The present invention provides a method for manufacturing a fresh green tea rice cake (S1) comprising the steps of: (S2) immersing the cut fresh fruit for 5 to 10 minutes in brine or vinegar water; (S3) preparing a glutinous rice cake using glutinous rice flour; And (S4) filling the green tea pretreated in the step (S2) into the waxy rice cake prepared in the step (S3) and sealing.
The step (S1) of the method for producing green tea rice cake of the present invention is a step of cutting and cutting fresh fruit, and it is preferable to completely remove the water after washing and then cut. In addition, it is preferable to use fresh fruits that do not contain much water if possible.
The step (S2) of the method for producing green tea rice cake of the present invention is a step of immersing the cut fresh green on the brine or vinegar for 5 to 10 minutes. Through this process, the storage of fresh fruits can be improved.
The brine or vinegar water is a solution in which the salt or vinegar is dissolved in water at a concentration of 0.01 to 1% (v / v), preferably 0.05 to 0.5% (v / v).
The salt used in this case is a salt commonly used in foodstuffs, and is not particularly limited thereto.
Vinegar is an acidic food containing 3 to 5 acetic acid and an alcohol ester of an amino acid of an organic acid. Examples of the acidic food include vinegar vinegar made from cereal alcoholic beverages and the like, and synthetic vinegar containing acetic acid glacial acetic acid as a main ingredient. There is no particular restriction on the type of vinegar used in the vinegar, and any vinegar commonly available on the market can be used.
If the concentration of the brine or vinegar water is less than 0.01% (v / v), it is difficult to expect the effect of increasing the storage of fresh fruit. If the concentration of the brine or vinegar water exceeds 1% (v / v) There is a concern that the sour taste may add to the taste and may lower the taste.
In the present invention, it is preferable that the fresh fruit is immersed in salt water or vinegar water for 5 to 10 minutes. When the immersion time is less than 5 minutes, it is difficult to expect the improvement effect of the storage of fresh fruit. When the immersion time exceeds 10 minutes There is a risk of degrading the crisp texture of fresh fruits.
In addition, the present invention is characterized in that the fresh water dipped in the brine or vinegar water is removed and the water is immediately removed without washing with water. Through this process, not only the shelf life of the fresh fruit is increased but also the sterilization and disinfection effect, Can be improved.
The step (S3) of the method for producing green tea rice cake of the present invention is a step of preparing a glutinous rice cake using glutinous rice flour, which can be carried out by the same method as that of a conventional glutinous rice cake.
In step (S4) of the method for manufacturing green tea rice cake of the present invention, the green rice pretreated with the brine or vinegar water in the above step is sealed in the green rice cake, which is sealed with the rice cake in the production of the green rice cake containing the conventional rice cake As shown in FIG.
As described above, according to the present invention, the fresh fruit raw rice cake containing the fresh fruit in the waxy rice cake according to the present invention can be obtained by crushing or crushing the fresh fruit and deforming its shape or without changing the state, In addition, vitamin intake is possible. In addition, preservation of fresh fruits can be improved by pretreatment of fresh fruit with salt water or vinegar water, and a sterilization and disinfecting effect can also be obtained. Therefore, it is expected that the fresh fruit daikoku rice cake of the present invention can be usefully used as a wellness snack or a stock without discrimination between male and female, and can be improved not only in domestic but also in foreigner's taste.
In addition, the green tea rice cake of the present invention may contain additional ingredients to improve the taste, for example, flavors such as honey, yam, syrup, etc. may be further added.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.
≪ Example 1 >
100 parts by weight of glutinous rice, which is the main material, was cleaned and dipped in water for 6 to 7 hours, and 5 parts by weight of salt was added thereto. The mixture was ground and mixed with 30 parts by weight of sugar, and the mixture was stirred and sufficiently cooled for about 5 to 6 hours.
On the other hand, when the rice straw was soaked in vinegar water of 0.5% (v / v) for 10 minutes, and then the glutinous rice cake dough was put into a molding machine for the rice paddy rice, Were sealed naturally to prepare fresh green tea.
≪ Example 2 >
Fresh dairy raw rice cake was prepared in the same manner as in Example 1, except that the raw strawberry was pretreated by immersion in 0.5% (v / v) of brine instead of vinegar water.
≪ Comparative Example 1 &
Fresh - fruits were prepared without pretreatment of raw strawberry.
≪ Comparative Example 2 &
Dae - ji rice was prepared using common bean jam.
<Test Example 1> Sensory characteristics of fresh rice cake
In order to observe the sensory characteristics of the green rice cake according to the present invention, the sensory evaluation was performed on the green rice cake prepared in Examples 1 and 2 and the green rice cake prepared in Comparative Example 1 and the common bean paste in Comparative Example 2 Respectively. In order to observe the shelf life of Dae - yong Dae - yil Dae - yul Dae - yong Dae - yong Dae - Jung Rice Cake, sensory evaluation was performed one day later.
Seven point scale method was used to evaluate five sensory items such as appearance, color, texture, taste, freshness and overall acceptability. The results are shown in Table 1 below. At this time, the mean ± SD values were calculated through five repeated experiments.
As shown in the above Table 1, the green rice powder prepared according to the present invention was evaluated in terms of appearance, color, texture, taste and freshness. Especially, in terms of texture and freshness, the green rice cake It was found that the test was superior to the fresh fruit raw rice cake, which had not undergone the pretreatment process of the fresh fruit of Example 1. It was also found that the overall acceptability was very high due to the excellent evaluation of color.
From these results, we could maintain freshness and texture by improving durability by immersing fresh fruits in salt water or vinegar water, and contributed to improvement of moist texture due to moisture of fruit.
As described above, according to the present invention, the fresh fruit raw rice cake containing the fresh fruit in the waxy rice cake according to the present invention can be obtained by crushing or crushing the fresh fruit and deforming its shape or without changing the state, In addition, vitamin intake is possible. In addition, preservation of fresh fruits can be improved by pretreatment of fresh fruit with salt water or vinegar water, and a sterilization and disinfecting effect can also be obtained. Therefore, it is expected that the fresh fruit daikoku rice cake of the present invention can be usefully used as a wellness snack or a stock without discrimination between male and female, and can be improved not only in domestic but also in foreigner's taste.
Claims (5)
(S2) immersing the cut fresh raw fish in brine or vinegar water so as to increase the shelf life of the fresh fruit and to improve the freshness of the fresh fruit due to the effect of sterilization and disinfection;
(S3) preparing a glutinous rice cake using glutinous rice flour; And
(S4) a step of putting the fresh fruit pre-treated in the step (S2) into a waxy rice cake prepared in the step (S3) and sealing the green fruit cake,
Wherein the brine or vinegar has a concentration of 0.01 to 1% (v / v)
Wherein the fresh watermelon is immersed in brine or vinegar for 5 to 10 minutes in the step (S2).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150045942A KR101966977B1 (en) | 2015-04-01 | 2015-04-01 | A process for the preparation of sticky rice cakes containing fresh fruits |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150045942A KR101966977B1 (en) | 2015-04-01 | 2015-04-01 | A process for the preparation of sticky rice cakes containing fresh fruits |
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| KR20160117908A KR20160117908A (en) | 2016-10-11 |
| KR101966977B1 true KR101966977B1 (en) | 2019-04-08 |
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| CN107467484A (en) * | 2017-06-19 | 2017-12-15 | 赵鹏 | A kind of method of quick-frozen raw product pig cake |
| CN108552471A (en) * | 2018-04-25 | 2018-09-21 | 福建北记食品有限公司 | A kind of fruits and vegetables Tian Cakes and preparation method thereof |
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| http://blog.naver.com/kmkjhh/220243344310(2015.01.17.) |
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