KR102099671B1 - Method for manufacturing glutinous rice cake using dropwort and glutinous rice cake manufactured by the same - Google Patents

Abstract

The present invention relates to a method of preparing glutinous rice cake using water dropwort, and glutinous rice cake prepared thereby. According to the present invention, the method of preparing glutinous rice cake using water dropwort comprises: a water dropwort juice preparing step of preparing water dropwort, squeezing the water dropwort, and then preparing water dropwort juice (S100); a glutinous rice soaking step of washing glutinous rice, immersing the glutinous rice in the water dropwort juice, and soaking the glutinous rice (S200); a glutinous rice powder preparing step of pulverizing the soaked glutinous rice and preparing glutinous rice powder (S300); a glutinous rice mixture preparing step of mixing water dropwort fiber powder and a Japanese apricot fermentation solution with the glutinous rice powder and preparing a glutinous rice mixture (S400); a glutinous rice mixture aging step of storing and aging the glutinous rice mixture (S500); a glutinous rice dough preparing step of mixing additives with the aged glutinous rice mixture, kneading the mixture, and preparing glutinous rice dough (S600); a glutinous rice dough aging step of storing and aging the glutinous rice dough (S700); a glutinous rice dough steaming step of supplying steam to the aged glutinous rice dough and heating and steaming the dough with steam (S800); a glutinous rice dough punching step of applying a pressure to the steamed glutinous rice dough and punching the dough (S900); and a forming step of forming the punched glutinous rice dough and preparing glutinous rice cake (S1000). According to the above-described configuration, by making the glutinous rice cake using water dropwort, the present invention can prepare glutinous rice cake which is not only excellent in nutrition and taste, but also improved in texture and sensory properties, and nutritionally balanced by complementing and harmonizing the nutritional components of the water dropwort and the glutinous rice.

Description

METHOD FOR MANUFACTURING GLUTINOUS RICE CAKE USING DROPWORT AND GLUTINOUS RICE CAKE MANUFACTURED BY THE SAME

The present invention relates to a method for manufacturing glutinous rice cakes using buttercups and glutinous rice cakes produced thereby, and more specifically, by manufacturing glutinous rice cakes using buttercups, not only has excellent nutrition and taste, but also improves texture and functionality and improves buttercups. The present invention relates to a method for manufacturing a glutinous rice cake using a buttercup capable of producing a nutritionally balanced glutinous rice cake by complementing and harmonizing the nutrient components of the glutinous rice, and to the glutinous rice cake prepared thereby.

In general, rice cake is a generic term for food made by steaming, boiling, or steaming grain flour in a siru, depending on the ingredients and shape of the main ingredient, rice or glutinous rice flour, depending on the shape and shape of the rice cake, white rice cake, rice cake, songpyeon, injeolmi, red bean rice cake , Dumplings, glutinous rice cakes containing red bean paste, etc., are traditional foods that are indispensable in competitions and various events in Korea. However, as industrialization has progressed rapidly and lifestyles and eating habits have been westernized, consumption of rice cakes has been decreasing as eating out and snacking distances have diversified.

In recent years, a lifestyle that pursues a healthy body and spirit away from busy daily life and instant food, or a well-being culture that is a cultural code, is a socially booming reality.

Therefore, in recent years, rice cakes are known to be high-calorie foods with a small volume, and are widely used as meal replacements and snacks at home or outside as healthy or diet foods. In line with this trend, products with excellent taste and aroma have been developed, and have been used as important food for the elderly, as well as men and women.

In general, glutinous rice cakes are soaked in water for more than a certain period of time, then crushed and steamed to make a predetermined shape, and then put red bean paste as a lump of rice cakes in it, and select a sorghum, sesame, or successor on the surface to provide a dumpling buried. do.

However, glutinous rice cakes are difficult to store for a long time when left in the air, and in particular, when red bean sediment is used as the rice cake, moisture migration to the rice cake is promoted and moisture is evaporated and cured and deteriorated.

Therefore, in the case of glutinous rice cakes, there is a problem that storage period is shorter than that of other rice cakes, and there is a problem of storage that hardens when exposed to air, and a method to solve this is required.

On the other hand, Javan Waterdropwort is a perennial herb from Korea originating from Jeju, Jeonnam, Jeonbuk, Gyeongbuk, Chungnam, Chungbuk, Gangwon-do, etc.

The buttercup has a sweet and spicy taste, and is an alkaline food that has a good effect on detoxification and blood purification because it is rich in various vitamins and good minerals and fibers for the body.

In addition, the buttercup is rich in vitamins A, B1, B2, and C, and is rich in minerals and fibers, such as protein, iron, calcium, and phosphorus, to purify the blood, eliminate thirst, and lower heat. Buttercups have a unique scent on the leaves and stems, and are widely used as an additive for herbs and hot springs. Buttercup is good for detoxification, heavy metal discharge, liver function improvement, hangover relief, constipation prevention, and hypertension prevention.

Thus, the present inventors tried to manufacture glutinous rice cakes with enhanced nutritional properties and suppressed aging, by using buttercups and additives to improve the texture and nutrition of glutinous rice cakes, prevent aging, and easily deteriorate and decay. It was confirmed that it can be solved and the present invention has been completed.

Domestic registration patent No. 10-2002080 (registered on July 15, 2019) Domestic registered patent No. 10-1288505 (registered on July 16, 2013) Domestic registered patent No. 10-1099987 (registered on December 21, 2011)

According to the present invention, a glutinous rice cake is prepared by using buttercup, which not only has excellent nutrition and taste, but also improves texture and sensory properties, and complements and harmonizes the nutritional components of buttercup and glutinous rice to produce a nutritionally balanced glutinous rice cake. It is to provide a method for manufacturing glutinous rice cake using buttercup and a glutinous rice cake prepared thereby.

In addition, the present invention provides a method for preparing glutinous rice cakes using a buttercup, which is useful as a meal replacement for modern people, maintains a soft state without hardening even after a certain time, and has excellent texture and flavor, and glutinous rice cakes produced thereby.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

Manufacturing method of glutinous rice cake using buttercup according to the present invention includes preparing buttercup and squeezing it to prepare buttercup juice liquid (S100); After washing the glutinous rice, soaked in the buttercup juice called glutinous rice called step (S200); A glutinous rice flour production step (S300) of pulverizing the called glutinous rice to produce glutinous rice flour; A glutinous rice mixture preparation step (S400) of preparing a glutinous rice mixture by mixing the glutinous rice flour with a parsley fiber powder and a plum fermentation broth; Aging the glutinous rice mixture to store and aged the glutinous rice mixture (S500); A glutinous rice dough preparation step (S600) of mixing an additive to the aged glutinous rice mixture and kneading to prepare glutinous rice dough; Aging the glutinous rice dough to store and mature the glutinous rice dough (S700); Steaming the glutinous rice dough by supplying steam to the aged glutinous rice dough and steaming it to steam (S800); Punching the glutinous rice dough by applying pressure to the steamed glutinous rice dough (S900); And forming a glutinous rice cake by molding the punched glutinous rice dough (S1000).

The glutinous rice soaking step (S200) washes the glutinous rice, mixes it with 20 to 40 parts by weight of buttercup juice and 50 to 100 parts by weight of purified water relative to 100 parts by weight of the washed glutinous rice, and then immerses it for 3 to 5 hours. Can be called.

In the step (S400) of preparing the glutinous rice mixture, the glutinous rice mixture may be prepared by mixing in a weight ratio of 100 to 200 parts by weight of glutinous rice flour, 10 to 20 parts by weight of buttercup fiber powder, and 5 to 10 parts by weight of the fermentation broth of plum.

In the step (S500) of aging the glutinous rice mixture, aging of the glutinous rice mixture may be performed by storing the glutinous rice mixture at a temperature of 3 to 7 ° C. for 5 to 15 hours.

In the step of preparing the glutinous rice dough (S600), the mixture is mixed with a weight ratio of 10 to 30 parts by weight of additives to 100 parts by weight of the aged glutinous rice mixture, and then kneaded to prepare glutinous rice dough, and the additives are 10 to 20 of starch corn starch Parts by weight, 5 to 10 parts by weight of tapioca, 3 to 7 parts by weight of flour, 5 to 10 parts by weight of sugar, 10 to 15 parts by weight of starch syrup, 1 to 5 parts by weight of salt, 4 to 8 parts by weight of butter and 0.5 to 1.5 of emulsifier It can be prepared by mixing in a weight ratio of parts by weight.

In the step (S700) of aging the glutinous rice dough, the aging of the glutinous rice dough may be performed by storing the glutinous rice dough at a temperature of 3 to 7 ° C for 5 to 10 hours.

In addition, the present invention includes glutinous rice cake using buttercup prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The manufacturing method of glutinous rice cake using buttercup according to the present invention is not only excellent in nutrition and taste, but also improves texture and functionality, and complements and harmonizes the nutritional components of buttercup and glutinous rice. You can make a balanced glutinous rice cake.

In addition, the glutinous rice cake prepared according to the present invention is useful as a meal replacement for modern people and maintains a soft state without hardening even after a certain time, and has excellent texture and flavor.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing a sticky rice cake using a buttercup according to the present invention.

Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed contents are thorough and complete and that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. Terms such as those defined in a commonly used dictionary should be interpreted as having meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application. Does not.

Hereinafter, a method of manufacturing a sticky rice cake using a buttercup according to the present invention will be described in more detail with reference to the accompanying drawings.

1 is a flow chart for explaining a method of manufacturing a sticky rice cake using a buttercup according to the present invention.

Referring to Figure 1, the method of manufacturing a sticky rice cake using a buttercup according to the present invention is a buttercup juice liquid production step (S100), glutinous rice soaking step (S200), glutinous rice flour production step (S300), glutinous rice mixture production step (S400), Glutinous rice mixture aging step (S500), glutinous rice dough preparation step (S600), glutinous rice dough aging step (S700), glutinous rice dough steaming step (S800), glutinous rice dough punching step (S900) and forming step (S1000) Includes.

1. Manufacturing process of buttercup juice (S100)

The buttercup juice preparation step (S100) is a step of preparing a buttercup and then squeezing it to prepare a buttercup juice solution.

In the manufacturing step (S100) of the buttercup juice solution, the buttercup juice solution may be prepared by the following manufacturing method.

In order to prepare the parsley juice, first, the parsley is prepared and washed in water, and then the washed parsley can be cut into equal parts and cut into pieces, for example, the parsley is cut into 2 to 4 equal parts Can be.

The buttercup has a sweet and spicy taste, and is an alkaline food that has a good effect on detoxification and blood purification because it is rich in various vitamins and good minerals and fibers for the body.

In addition, the buttercup is rich in vitamins A, B1, B2, and C, and is rich in minerals and fibers, such as protein, iron, calcium, and phosphorus, to purify the blood, eliminate thirst, and lower heat. Buttercups have a unique scent on the leaves and stems, and are widely used as an additive for herbs and hot springs. Buttercup is good for detoxification, heavy metal discharge, liver function improvement, hangover relief, prevention of constipation, and prevention of hypertension.

Next, the cut buttercup can be immersed in a mixed solution of grape juice, lemon juice, and salt solution.

In this step, the grape juice is good for preventing thrombosis and preventing adult diseases such as hypertension, arteriosclerosis, and heart disease, and helping to improve memory, and the lemon juice has a high content of vitamin C, strong acidity, and prevents skin health, fatigue recovery, and cold , Good for headaches, etc., the lemon juice and salt solution can prevent the buttercup from turning brown over time, the mixed solution is 2 parts by weight of grape juice, 2 parts by weight of lemon juice and 3 parts by weight of salt solution It is prepared by mixing in a ratio, the salt solution may be a salt solution having a concentration of 0.3 to 0.5% by weight.

In the above step, the cut buttercup may be immersed in a mixed solution of grape juice, lemon juice and salt solution, and then maintained at a temperature of 20 to 25 ° C for 10 to 30 minutes.

Next, after dipping the buttercups immersed in the mixed solution of the grape juice, lemon juice and salt solution, it can be steamed.

In the above step, the grape juice, lemon juice, and the salt of the salt solution may be mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In this step, the cinnamon powder and sugar are cinnamon powder. Steaming may be carried out by mixing 10 to 20 parts by weight of sugar and 5 to 10 parts by weight of sugar, and steaming with steam at 130 to 150 ° C. for 10 to 30 minutes in a steam in a steamer.

In the above step, the cinnamon powder increases immunity and promotes blood circulation to help prevent vascular diseases, and also has food poisoning prevention and sterilization, insecticidal effects, and the sugar has an antiseptic effect, thereby improving storage.

Subsequently, the steamed buttercup can be compressed to prepare a buttercup juice.

In the above step, by squeezing the steamed buttercup at a pressure of 7 to 9 kgf / cm ² , it is possible to prepare a buttercup juice solution in which useful components of the buttercup are sufficiently leached.

2. Glutinous rice soaking step (S200)

The step of soaking the glutinous rice (S200) is a step called by washing the glutinous rice and immersing it in the buttercup juice.

The glutinous rice soaking step (S200) may be performed by washing the glutinous rice in purified water and then immersing it in a buttercup juice so that useful components of the buttercup contained in the buttercup juice penetrate the sticky rice.

That is, the glutinous rice soaking step (S200) washes the glutinous rice, mixes it with a weight ratio of 20 to 40 parts by weight of buttercup juice and 50 to 100 parts by weight of purified water to 100 parts by weight of the washed glutinous rice for 3 to 5 hours. It can be called by immersing for a while, if the soaking of the washed glutinous rice is performed below the above-mentioned lower limit, a problem that the glutinous rice is not sufficiently called may occur, and when it is performed above the above-described upper limit, the glutinous rice is excessive. It may be called so that the problem of deterioration in physical properties may occur.

3. Glutinous rice flour manufacturing step (S300)

The glutinous rice flour production step (S300) is a step of producing glutinous rice flour by grinding the called glutinous rice.

In the step (S300) of manufacturing the glutinous rice flour, the called glutinous rice is put on a sieve to remove moisture by gravity for 1 to 3 hours, and the dried glutinous rice is dried using a dryer, and then the dried rice is milled. By crushing, glutinous rice flour having a particle diameter of 100 to 300 mesh can be produced.

At this time, the soaked glutinous rice is put on a sieve to remove moisture, and the glutinous rice from which the moisture is removed is heat-treated for 3 to 5 hours in a constant temperature dryer at 50 to 55 ° C., then air dried at a temperature of 18 to 22 ° C. and 100 to 300 The glutinous rice flour can be prepared by milling with a mill attached to a mesh sieve, and the moisture content of the glutinous rice flour may range from 13 to 15%.

4. Glutinous rice mixture manufacturing step (S400)

The glutinous rice mixture production step (S400) is a step of preparing a glutinous rice mixture by mixing the glutinous rice flour with parsley fiber powder and plum fermentation broth.

In the step of preparing the glutinous rice mixture (S400), by mixing the glutinous rice flour with the buttercup fiber powder and the plum fermentation liquid, the taste and flavor of the prepared glutinous rice cake can be enhanced, wherein the glutinous rice mixture is 100 to 200 parts by weight of glutinous rice flour, buttercup fiber It can be prepared by mixing in a weight ratio of 10 to 20 parts by weight of powder and 5 to 10 parts by weight of the fermentation broth of plum.

The buttercup fiber powder may be prepared by crushing the remaining buttercup fiber after preparing the buttercup juice in the buttercup preparation step (S100), for example, to prepare the buttercup juice solution and the remaining buttercup fiber to 35 to After drying at a temperature of 40 ° C. for 10 to 30 hours, the dried buttercup fiber may be pulverized with a grinder to prepare buttercup fiber powder having a particle diameter of 50 to 150 mesh.

The plum fermentation broth can be prepared using plums, wherein the plums consist of seeds (seeds) in the center of the inside and the rest of the flesh, and the flesh portion accounts for about 86% of the total weight of the plums. It is widely used as a health food because it contains a large amount of beneficial nutrients such as various organic acids including citric acid, malic acid, tartaric acid, and succinic acid, and various minerals including catechin acid, pectin, and tannin.

Among the nutrients contained in a large amount of these plums, citric acid promotes the metabolism of sugar and relieves fatigue, and organic acid activates the function of the stomach and stimulates appetite. In addition, plum is an alkaline food, which is good for fatigue recovery and has a constitutional improvement effect. It is particularly excellent in detoxification and helps to treat stomach upset and food poisoning. Sour taste secretes gastric juice and normalizes the digestive system to prevent indigestion and gastrointestinal disorders. Get rid of it.

In addition, it is good for constipation and skin care, has high acidity, and has a strong sterilizing effect. Recently, it is also known as an anti-cancer food. These plums are usually made by soaking alcohol or making jams, juices, concentrates, and diluting them in beverages. It is widely used in soy sauce, vinegar, confectionery, and tea.

In the step of preparing the glutinous rice mixture (S400), a glutinous rice flour is mixed with the glutinous rice flour and parsley fiber to prepare a glutinous rice mixture, so that the glutinous rice cake produced has a soft texture and can prevent aging from progressing quickly. For example, the plum fermentation broth may be used as a plum fermentation broth prepared by the following manufacturing method.

First, in order to prepare a fermentation broth of plum, the seeds located in the central portion of the plum flesh can be separated and removed.

In the above step, the well-picked plum can be immersed in purified water, heated at a temperature of 90 to 95 ° C. for 1 to 3 hours, and then cooled to separate and remove seeds from the plum. In this step, heating removes plum and purified water from 1 The mixture is heated in a weight ratio of 1: 1 to 1: 2, and by heating the plum in purified water as described above, the flesh of the plum can be sufficiently softened to easily separate the flesh from the seeds.

In addition, cooling in the above step may cool the purified water in which the plum is immersed at a temperature of 20 to 25 ° C. for 30 to 60 minutes to remove seeds from the flesh. For example, separation of the seeds is known pulp. It can be performed using a device called (Pulper).

Next, the starch and pectin contained in the flesh of the plum can be enzymatically decomposed at a constant temperature to decompose to facilitate juice.

In this step, the enzyme may be alpha-amylase, pectinase, cellulase, and protease. Based on 100 parts by weight of the plum flesh, the alpha-amylase is 0.02 to 0.06 parts by weight, and the pectinase is 0.01 to 0.03 parts by weight. Part, cellulase may be used 0.02 to 0.06 parts by weight, protease 0.01 to 0.03 parts by weight, and may be performed for 5 to 10 hours at a temperature of 45 to 50 ° C.

Next, the pulp of the enzyme-decomposed plum can be stored and aged.

In the above step, it may be performed for 2 to 4 months at a temperature of 5 to 10 ° C. When the step is performed below the above-described lower limit range, the plum inside is strong and the taste and aroma of plum flesh is not sufficiently leached. When it is performed in excess of one upper limit, the sour taste of the plum is strong, so that a soft fermentation broth cannot be prepared.

Subsequently, the flesh of the aged plum can be filtered using a filter.

In this step, by filtering the flesh of the aged plum, fine foreign matter contained in the flesh of the plum can be removed. For example, the filtration can be performed using various known filters such as a plate-type pressure filter or a cartridge filter. You can.

Next, the pulp of the filtered plum is concentrated and sterilized to prepare a plum concentrate, and the plum concentrate can be fermented to prepare a plum fermentation broth.

In the above step, a plum concentrate is prepared using a reduced pressure concentrator known in the art, and vegetable lactic acid bacteria are mixed in a weight ratio of 0.05 to 0.15 parts by weight with respect to 100 parts by weight of the plum concentrate, and then at a temperature of 5 to 10 ° C. The fermentation broth of plum can be prepared by fermenting for 5 to 10 days.

In this step, the plant lactic acid bacteria are used to ferment the plum concentrate. As the plant lactic acid bacteria, known lactic acid bacteria used to ferment the plum can be used, for example, as the plant lactic acid bacteria, Lactobacillus plantarum ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU / g) can be used.

5. Glutinous rice mixture aging step (S500)

The step of aging the glutinous rice mixture (S500) is a step of storing and aging the glutinous rice mixture.

In the step of aging the glutinous rice mixture (S500), the physical properties of the glutinous rice mixture may be softened by aging the glutinous rice mixture, for example, the aging of the glutinous rice mixture is 5 to 15 at a temperature of 3 to 7 ° C. The glutinous rice mixture can be aged by storage for a period of time.

6. Glutinous rice dough manufacturing step (S600)

The glutinous rice dough preparation step (S600) is a step of preparing a glutinous rice dough by mixing and kneading an additive in the aged glutinous rice mixture.

In the step of preparing the glutinous rice dough (S600), glutinous rice dough may be prepared by mixing and kneading in an amount of 10 to 30 parts by weight of additives relative to 100 parts by weight of the aged glutinous rice mixture. Can be prepared by mixing corn starch, tapioca, flour, sugar, starch syrup, salt, butter and an emulsifier.

That is, the additive is 10 to 20 parts by weight of corn starch, 5 to 10 parts by weight of tapioca, 3 to 7 parts by weight of flour, 5 to 10 parts by weight of sugar, 10 to 15 parts by weight of starch syrup, 1 to 5 parts by weight of salt, butter 4 to 8 parts by weight and 0.5 to 1.5 parts by weight of the emulsifying stabilizer can be prepared by mixing in a weight ratio.

On the other hand, the glutinous rice dough production step (S600) was described as an example using a composition of chalcedony starch, tapioca, flour, sugar, starch syrup, salt, butter and emulsifier as an additive, but the technical idea of the present invention It is not limited to additives, and various known additives that can be used to prepare glutinous rice cake (or rice cake), such as trehalose, acidity regulator, fructose, and propylene glycol, may be further included in addition to the above-described additives, and the composition of these additives Configurations that are well known to those of ordinary skill in the art, detailed descriptions thereof will be omitted for convenience of description and clarity of the technical spirit of the present invention.

7. Glutinous rice dough ripening step (S700)

The glutinous rice dough aging step (S700) is a step of storing and aging the glutinous rice dough.

In the step of ripening the glutinous rice dough (S700), the physical properties of the glutinous rice dough may be softened by aging the glutinous rice dough, for example, aging the glutinous rice dough at a temperature of 3 to 7 ° C. The glutinous rice dough can be aged by storing for 5 to 10 hours.

Meanwhile, in the step of ripening the glutinous rice dough (S700), a collagen peptide may be further included in the glutinous rice dough, and the collagen peptide may be included in a weight ratio of 0.1 to 2 parts by weight with respect to 100 parts by weight of the glutinous rice dough.

The collagen peptide may be a mineral chelate collagen peptide, and the mineral chelate collagen peptide may be prepared by the following manufacturing method.

The method for producing the mineral chelate collagen peptide used in the present invention includes: 1) adding an enzyme to collagen to hydrolyze it to form a collagen peptide; And 2) adding mineral to the collagen peptide to form a mineral chelate collagen peptide.

The collagen (Collagen) is also called light protein or collagen, and is widely distributed in multicellular animals such as invertebrates and vertebrates. , It is mainly present in the cornea of the eyes, bones and skin, and plays a very important role as a component of the dermal layer in the skin. The main function of the collagen is known as the firmness of the skin, the resistance and binding force of tissues, and the support of cell adhesion.

The collagen can be largely classified as animal collagen such as animal collagen, such as cow skin, pork skin, vegetable collagen such as fruits, vegetables, seeds, nuts, mushrooms, seaweed, fish, fish scales, and skin, and mineral chelate according to the present invention The collagen used for the production of collagen peptide may be any one or more selected from the group consisting of animal collagen, vegetable collagen and marine collagen.

The mineral chelate collagen peptide is characterized by first 1) adding a collagen enzyme to hydrolyze it to form a collagen peptide (step 1 in the present invention is also referred to as a 'collagen nanonization step').

The collagen is also commonly referred to as collagen, a fiber protein found in most animals, especially mammals, and occupies most of all connective tissue in the body such as skin and cartilage. The collagen has a triple spiral structure in which three polypeptide chains are twisted, and the average molecular weight of collagen is 300,000 Da (Dalton, Dalton), which has a large molecular weight.

In order for the collagen having such a high molecular weight to be absorbed into the body, the process of digestion in the stomach must be preceded. In the method for preparing the mineral chelate collagen peptide of the present invention, the collagen is hydrolyzed by adding enzymes for rapid absorption into the body. And degrading into a collagen peptide.

The average molecular weight of the mineral chelate collagen peptide is 200 Da to 500 Da, and its size is nano-scaled to 0.1 nm to 10 nm. Due to its small molecular weight and small size, it has an effect of being rapidly absorbed into the body or skin before the digestion process. Shows.

Here, the enzyme used in the collagen nanosizing step is a protease, and includes any one or more selected from the group consisting of collagenase, trypsin, papain, pepsin, and alkalase, and a hydrolysis reaction to decompose collagen to collagen peptide. May be performed at 50 to 70 ° C for 2 to 24 hours.

After the collagen nanonization step, the present invention may include 2) adding a mineral to the collagen peptide to form a chelate collagen peptide (step 2 in the present invention is also referred to as a 'collagen peptide chelation step').

The mineral is characterized in that it is any one or more hydroxides or sulfur oxides selected from the group consisting of Cu, Zn, Fe, Se, Cr, Mg, Mn and Co, and the terminal group of the amino acid is NH ²⁺ to NH ³⁺ While forming a covalent bond, stabilization is performed by adding an ionic substance in the form of adding minerals instead of H ions of the COOH group.

The mineral may be used in an amount of 1 to 20 parts by weight compared to 100 parts by weight of the collagen peptide, and mineral chelate collagen peptide may be obtained with high purity without unreacted mineral within the above range.

Chelate refers to a bond formed when a ligand having a plurality of coordination bonds with a metal ion coordinates with a metal, or a complex produced by the bond. In the present invention, a non-covalent electron pair that does not participate in the covalent bond of the amino group bound to the alpha carbon of the amino acid forms a complete coordination bond with the mineral to form a chelated collagen peptide.

The present invention can improve the preservation or stability of the mochi cake through the chelation of these collagen peptides and minerals, and can also exhibit the effect of improving the absorption rate of minerals with collagen peptides in the body.

Thereafter, the method for preparing the mineral chelate collagen peptide may further include any one or more steps selected from the group consisting of purification, sterilization, and drying steps, and a high purity mineral chelate collagen peptide may be produced through the purification step. The purification step may be accomplished by filtering and separating unreacted enzymes and minerals and by-products with a high molecular weight or large-sized collagen peptide that is not hydrolyzed to an appropriate molecular weight and size by the collagen nanonization step of step 1).

In addition, microorganisms harmful to the human body may be removed through physical or chemical treatment. It can be added to heat-resistant instruments (for example, glass utensils, ceramics, some metal products, etc.) and heated at 70 to 90 ° C for 1 to 5 hours to dry sterilize harmful microorganisms and bacteria.

In addition, depending on the type of the final product, a drying step using a freeze dryer or a spray dryer may be additionally performed.

The present invention provides a mineral chelate collagen peptide according to the method described above, and provides a mineral chelate collagen peptide represented by the following [Formula 1].

[Formula 1]

Here, R represents a side chain that determines the type of amino acid, and M is any one or more selected from the group consisting of Cu, Zn, Fe, Se, Cr, Mg, Mn and Co.

8. Steamed rice dough steaming step (S800)

The glutinous rice dough steaming step (S800) is a step of steaming by supplying steam to the aged glutinous rice dough and steaming.

For example, in the steaming step of the glutinous rice dough (S800), the aged glutinous rice dough can be put into a pressure steamer and then steamed to supply steam. The steam supplied to the pressure steamer is 2 to 2.5 kgf / cm ² The aged glutinous rice dough can be steamed by heating with steam at a pressure of 120 to 130 ° C. for 20 to 40 minutes.

9. Sticky rice dough punching step (S900)

The glutinous rice dough punching step (S900) is a step of punching by applying pressure to the steamed glutinous rice dough.

In the step of punching the glutinous rice dough (S900), when the steamed glutinous rice dough is small, it may be performed by applying pressure by hand (sticking) or punching using a known kneader according to the amount of dough. .

10. Molding step (S1000)

The forming step (S700) is a step of forming a glutinous rice cake by molding the punched glutinous rice dough.

In the forming step (S700), the punched glutinous rice dough can be molded into a certain shape or size, and then mixed with various additives to produce glutinous rice cake. The configuration of manufacturing the glutinous rice cake using the punched glutinous rice dough is known. For the convenience of description and clarity of the technical spirit of the present invention, a detailed description thereof will be omitted.

Hereinafter, preferred examples and comparative examples of the glutinous rice cake containing the mineral chelate collagen peptide used in the present invention will be described in more detail.

1. Experiment of anti-aging and preservation of mineral chelate collagen peptide

Example 1

The marine collagen of fish skin and jellyfish was washed with purified water to remove impurities, and 4 L (liter) of purified water was added to 1 kg of raw material and crushed to 50 μm by chopper. Subsequently, the deodorized raw material passed through ozone was put into a 0.5w% solution of citric acid and hydrolyzed at 55 ° C for 24 hours by adding 0.5w% of pepsin protease, and collagen peptide having a molecular weight of 300 to 400 Da and a size of 1 to 5 nm. Got

For the production of mineral chelated collagen peptide, 100 parts by weight of collagen peptide was added by weight to iron content of 1 to 20 parts by weight using ferric sulfate, followed by chelation while hydrolyzing at 55 ° C., followed by spray dryer It was dried using to prepare a chelate complex powder of Fe-collagen peptide.

Comparative Example 1

In Example 1, a collagen peptide powder was prepared in the same manner as in Example 1, except that ferric sulfate was not added.

Experimental Example 1

Using the collagen peptides of Example 1 and Comparative Example 1, the effect of improving aging and preservation of food was tested.

1-1) Food anti-aging experiment

The anti-aging effect was investigated using the above collagen peptides for wheat flour, glutinous rice, glutinous rice flour, white bread, and agar.

The anti-aging effect is the degree of stiffness or stiffness during storage after 24 to 72 hours at room temperature by mixing or evenly spraying in a weight ratio of 1 part by weight of the above collagen peptide with respect to 100 parts by weight of flour, glutinous rice, glutinous rice flour, bread or agar And discoloration were compared through visual observation and sensory evaluation, and the results (S; very good, A; good, B; normal, C; poor) are shown in Table 1 below.

division Application example flour Glutinous rice Glutinous rice flour bread Agar Example 1 S S S S A Comparative Example 1 C C C C C

Referring to [Table 1], it was found that the food to which the chelate complex of Fe-collagen peptide of Example 1 was added does not harden well and discolors even when stored for a long time.

1-2) Experiment to improve the preservation

Weight ratio of collagen peptide to 1 part by weight based on 100 parts by weight of flour dough, glutinous rice flour dough, bread, and white rice to understand the effect of improving preservation when added to flour, glutinous rice flour, bread and rice using the collagen peptide After mixing with or evenly spraying, after 24 to 72 hours at room temperature, the odor (odor) was determined, and the results are shown in [Table 2].

On the other hand, in order to quantitatively determine the effect of improving the preservation, the total number of bacteria in Example 1 and Comparative Example 1 were compared.

The total number of bacteria was added to 12.5 g of the sample, 112.5 ml of peptone water was added, and the homogenized one was diluted with 1 ml of the sample solution, and 1 ml of each step was aseptically dispensed into 3 sterile Petri dishes and 46 to 15 ml of PCA (Plate Count Agar) maintained at 47 ° C was added aseptically and mixed with the test solution.

After solidification, the medium was incubated at 37 ° C. for 24 hours, and the plates that produced 50 to 400 colonies per plate were selected to obtain cfu per g of counting samples.

division Application example Remark Dough Glutinous rice flour dough bread White rice The total number of bacteria is expressed as (Log cfu / g) Example 1 4.42 ± 0.04 5.23 ± 0.06 5.64 ± 0.04 5.21 ± 0.05 Comparative Example 1 9.98 ± 0.06 12.25 ± 0.05 9.85 ± 0.05 10.33 ± 0.06

Referring to [Table 2], it was found from the results of the total number of bacteria that the food to which the chelate complex of Fe-collagen peptide of Example 1 was added was significantly improved.

Hereinafter, with reference to the accompanying drawings will be described in more detail with reference to preferred embodiments and comparative examples for a method of manufacturing a sticky rice cake using a buttercup according to the present invention.

<Example 2>

First, a buttercup was prepared and then juiced to prepare a buttercup juice solution, mixed with 30 parts by weight of the buttercup juice solution and 80 parts by weight of purified water to 100 parts by weight of washed glutinous rice, and then soaked for 4 hours.

Next, the called glutinous rice was dried and then pulverized into a mill to prepare glutinous rice flour having a particle size of 100 to 300 mesh, 150 parts by weight of glutinous rice flour, 15 parts by weight of buttercup fiber powder and 8 parts by weight of plum fermentation broth A glutinous rice mixture was prepared by mixing in proportions, and the glutinous rice mixture was aged at 4 to 5 ° C. for 10 hours.

Subsequently, 100 parts by weight of the aged glutinous rice mixture was mixed in a weight ratio of 20 parts by weight of an additive, and then kneaded to prepare a glutinous rice dough. It was prepared by mixing in a weight ratio of 8 parts by weight of sugar, 13 parts by weight of starch syrup, 3 parts by weight of salt, 6 parts by weight of butter and 1 part by weight of an emulsifying stabilizer.

Subsequently, the glutinous rice dough was aged by storing the glutinous rice dough at a temperature of 5 to 6 ° C. for 8 hours, and the aged glutinous rice dough was steamed, punched and molded to prepare a sticky rice cake.

<Comparative Example 2>

In the same manner as in Example 2, glutinous rice cake was prepared. In Comparative Example 2, glutinous rice cake was prepared without using a buttercup juice solution, buttercup fiber powder, or plum fermentation broth.

That is, in Comparative Example 2, glutinous rice was soaked in water without using a buttercup juice, and glutinous rice cake was prepared using only glutinous rice flour without containing buttercup fiber powder and plum fermentation liquid in glutinous rice flour.

<Results of sensory evaluation test>

Sensory evaluation was performed on the taste, aroma, and texture of the glutinous rice cake prepared by the method of Example 2 and the glutinous rice cake prepared through Comparative Example 2, and the results are shown in [Table 4] below. The sensory test was conducted on 50 food-related experts and general consumers, and the scoring and evaluation criteria used the nine-point scoring method, and are shown in [Table 3] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor incense Texture Overall preference Example 2 8.6 8.4 8.3 8.5 Comparative Example 2 5.4 5.2 5.3 5.3

As shown in the above Table 4, as a result of comparing the taste, aroma, texture and overall preference of the glutinous rice cake prepared through Example 2 and the glutinous rice cake prepared through Comparative Example 2, the glutinous rice cake prepared according to Example 2 It was found that the glutinous rice cake prepared according to Comparative Example 2 was superior in taste, flavor, texture, and overall preference.

<Elasticity test result>

The elasticity of the glutinous rice cake prepared through Example 2 and the glutinous rice cake prepared through Comparative Example 2 was measured according to the storage time.

Elasticity is the property that the deformed material is to return to its original state upon removal of force, and it can be said to be a sense of elasticity like rubber in the mouth.

For the measurement, a physical property analyzer (Texture Analyzer, TA-XT2, Stable Micro Systems, UK) was used. After placing the rice cake on a plate, 70% deformation occurred on the surface of the rice cake using a 2 mm probe plunger. It was compressed twice at a speed of 2.0 mm / s, and the results are shown in Table 5 below.

division Example 2 Comparative Example 2 0 hours after manufacturing 0.82 0.73 2 hours after manufacture 0.79 0.67 5 hours after manufacturing 0.77 0.64 9 hours after manufacturing 0.76 0.59 15 hours after manufacturing 0.74 0.55

As can be seen from the above results, it can be seen that the glutinous rice cake prepared according to Example 2 showed higher elasticity than the glutinous rice cake prepared according to Comparative Example 2.

<Results of cohesiveness test>

The cohesiveness of the glutinous rice cake prepared through Example 2 and the glutinous rice cake prepared through Comparative Example 2 was measured according to the storage time.

Cohesiveness can be said to be a property that the ingredients and ingredients in food are tightly combined, so they are not easily loosened when chewed, but are lumped together to give a rich feeling.

Measurement was carried out in the same manner as the elasticity test, and the results are shown in [Table 6].

division Example 2 Comparative Example 2 0 hours after manufacturing 0.57 0.50 2 hours after manufacture 0.54 0.45 5 hours after manufacturing 0.52 0.40 9 hours after manufacturing 0.50 0.36 15 hours after manufacturing 0.49 0.31

As can be seen from the above results, it can be seen that the initial cohesiveness was higher in Example 2 than in Comparative Example 2, and as time passed, the cohesiveness of the glutinous rice cake prepared according to Comparative Example 2 rapidly decreased.

As described above, although a preferred embodiment of the present invention has been described, those skilled in the art to which the present invention pertains understand that the present invention can be implemented in other specific forms without changing its technical spirit or essential features. Will be able to. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not limiting.

Claims (4)

Preparing a buttercup and then squeezing it to prepare a buttercup juice liquid (S100);
After washing the glutinous rice, soaked in the buttercup juice called glutinous rice called step (S200);
A glutinous rice flour production step (S300) of pulverizing the called glutinous rice to produce glutinous rice flour;
A glutinous rice mixture preparation step (S400) of preparing a glutinous rice mixture by mixing the glutinous rice flour with a parsley fiber powder and a plum fermentation broth;
Aging the glutinous rice mixture to prepare the aged glutinous rice mixture by storing and aging the glutinous rice mixture (S500);
A glutinous rice dough preparation step (S600) of mixing an additive to the aged glutinous rice mixture and kneading to prepare glutinous rice dough;
Aging the glutinous rice dough to store and mature the glutinous rice dough (S700);
Steaming the glutinous rice dough by supplying steam to the aged glutinous rice dough and steaming it to steam (S800);
Punching the glutinous rice dough by applying pressure to the steamed glutinous rice dough (S900); And
It comprises a molding step (S1000) for forming a glutinous rice cake by molding the punched glutinous rice dough,
In the manufacturing step (S100) of the buttercup juice solution, the buttercup juice solution is prepared, washed and cut, and then immersed in the mixed solution of grape juice, lemon juice and salt solution, and then dried at 20 to 25 ° C. While maintaining at a temperature for 10 to 30 minutes, the mixed solution is prepared by mixing in a weight ratio of 2 parts by weight of grape juice, 2 parts by weight of lemon juice and 3 parts by weight of salt solution, and the salt solution has a concentration of 0.3 to 0.5% by weight. , Separate the buttercups immersed in a mixed solution of the grape juice, lemon juice and salt solution, mix the separated buttercups with a mixture of cinnamon powder and sugar, and then boil, the cinnamon powder and sugar being 10 to 20 weights of cinnamon powder Steaming is carried out by mixing 5 parts by weight of sugar and 5 to 10 parts by weight of steam, and steaming with steam at 130 to 150 ° C. for 10 to 30 minutes in steam in the steamer. Prepared by pressing the steamed buttercup at a pressure of 7 to 9 kgf / cm ² to juice it,
The glutinous rice soaking step (S200) washes the glutinous rice, mixes it with 20 to 40 parts by weight of buttercup juice and 50 to 100 parts by weight of purified water relative to 100 parts by weight of the washed glutinous rice, and then immerses it for 3 to 5 hours. To be called,
In the step (S400) of preparing the glutinous rice mixture, the glutinous rice mixture is mixed in a weight ratio of 100 to 200 parts by weight of glutinous rice flour, 10 to 20 parts by weight of buttercup fiber powder, and 5 to 10 parts by weight of the fermentation broth of plum,
The buttercup fiber powder is prepared by preparing the buttercup juice solution and drying the remaining buttercup fiber at a temperature of 35 to 40 ° C. for 10 to 30 hours, and then pulverizing the dried buttercup fiber to have a particle diameter of 50 to 150 mesh. It is manufactured through the process of
The plum fermentation broth is prepared by removing the seeds of the plum, and the plum flesh is enzymatically decomposed for 5 to 10 hours at a temperature of 45 to 50 ° C., but the enzyme is alpha-amylase relative to 100 parts by weight of the whole plum flesh. 0.02 to 0.06 parts by weight, 0.01 to 0.03 parts by weight of pectinase, 0.02 to 0.06 parts by weight of cellulase and 0.01 to 0.03 parts by weight of protease are used, and the flesh of the enzyme-decomposed plum is stored and aged, but the aging is 5 It is carried out for 2 to 4 months at a temperature of ~ 10 ℃, the pulp of the aged plum is filtered using a filter, the pulp of the filtered plum is concentrated and sterilized to prepare a plum concentrate, and the plum concentrate is fermented Preparation of the fermentation broth of plums through a process of, wherein 0.05 to 0.15 parts by weight of vegetable lactic acid bacteria relative to 100 parts by weight of the plum concentrate After mixing ratio by volume, at a temperature of 5 to 10 ℃ fermented for 5 to 10 days to prepare a plum fermentation broth, wherein the vegetable lactic acid bacteria is a Lactobacillus is used Planta room (Lactobacillus Plantarum),
In the step (S500) of aging the glutinous rice mixture, aging of the glutinous rice mixture proceeds by storing the glutinous rice mixture at a temperature of 3 to 7 ° C. for 5 to 15 hours,
In the step of preparing the glutinous rice dough (S600), the mixture is mixed with a weight ratio of 10 to 30 parts by weight of additives to 100 parts by weight of the aged glutinous rice mixture, and then kneaded to prepare glutinous rice dough, and the additives are 10 to 20 Parts by weight, 5 to 10 parts by weight of tapioca, 3 to 7 parts by weight of flour, 5 to 10 parts by weight of sugar, 10 to 15 parts by weight of starch syrup, 1 to 5 parts by weight of salt, 4 to 8 parts by weight of butter and 0.5 to 1.5 of emulsifier It is prepared by mixing in a weight ratio of parts by weight,
In the step of ripening the glutinous rice dough (S700), the aging of the glutinous rice dough is performed by storing the glutinous rice dough at a temperature of 3 to 7 ° C for 5 to 10 hours, and the glutinous rice in the glutinous rice dough ripening step (S700) The dough material further includes a collagen peptide, the collagen peptide is included in a weight ratio of 0.1 to 2 parts by weight based on 100 parts by weight of the glutinous rice dough, and the collagen peptide is a Fe-collagen peptide,
In the step of steaming the glutinous rice dough (S800), the aged glutinous rice dough is introduced into a pressure steamer, and steam is supplied for 20 to 40 minutes at a pressure of 2 to 2.5 kgf / cm ² and a temperature of 120 to 130 ° C. Method for producing glutinous rice cake using buttercup, characterized by heating and steaming the aged glutinous rice dough with steam.
delete delete Glutinous rice cake using buttercup, characterized in that produced by the method of claim 1.

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