KR102101075B1 - Rice cake manufacturing method comprising asparagus wine and perilla extract - Google Patents

Abstract

The present invention relates to a method for manufacturing rice cakes containing asparagus wine and shiso extract, and more specifically, traditional functional rice cakes are high value-added rice cakes utilizing consumer preferences and food nutritional functions, and added additives when manufacturing them (asparagus) And Chajogi) Extraction and fermentation process of functional flavor (grafer) for wine grafting using additives and lactic acid bacteria added fermentation process by mixing the raw material with optimal mixing of raw rice and steaming (steaming) pine chip application technology It relates to a method for manufacturing a functional rice cake containing various tastes and nutrients that revives the needs of the end consumer by grafting.

Description

Rice cake manufacturing method comprising asparagus wine and perilla extract}

The present invention relates to a method for manufacturing a functional rice cake by adding wine (wine) and lactic acid bacteria fermentation technology to asparagus wine and chajogi extract and using a traditional pine tree, Geumgangsong chips, in more detail. Raw rice soaking (soaking) stage, second stage draining raw rice water, third stage grinding raw rice, fourth stage mixing raw materials, fifth stage rice cake manufacturing (steaming: steaming), first The sixth step is a molding step, the seventh step is a low temperature aging step, and the eighth step relates to a functional rice cake manufacturing method including packaging and product steps.

Asparagus is native to the Eastern Mediterranean and West Asia, and contains 93.1% moisture, 4.2% carbohydrates, and 1.9% protein. Processing and cooking are used as soups, salads, and seasonings. Is in the limelight.

Chajogi is a herbaceous plant belonging to the family Lamiaceae, and is native to central and southern China, and is a naturalized and aromatic plant. As a main component, perilladehyde and perilla ketone limonene are contained in the leaves and seeds of the perilla, and perilladehyde and perilla ketone limonene. For processing and cooking, it is used as a flavoring material and oil, and perilla leaves are used as natural colorants. In cooking, it is used for making perilla mochi and perilla porridge. It is known to have been used for diuresis and the like.

As a conventional technique for making rice cakes, application No. 10-2015-01483300 'Method for manufacturing blueberry sulgidduk', application number 10-2010-0116398 'Functional rice cake with natural sugar added and method for manufacturing the same', filed No. 10-2013-0095150 'Functional bread and rice cake containing black beans and its manufacturing method', Application No. 10-2010-0119235 'Functional wasong rice cake and its manufacturing method using wasson powder and extract', application No. 10-2013-0095153 'Functional bread and rice cake using jujube and its manufacturing method' Application No. 10-2015-0009977 'Garaetteok, Tteokbokki Tteok with Whole Oats', Application No. 10-2010-0050539 No. 'How to Make Camphor Ginseng Garatteok', Registration No. 10-1748363, 'Method for making hard rice cake using barley flour', Registration No. 10-1476109 'Method for producing rice cake composition containing whole barley and barley flakes, and therefrom The rice cake composition obtained, etc. Although it has been filed and registered, there have been no reports of the technology and use of asparagus and chajogi extracts combined with traditional rice cake manufacturing at the same time.

In other words, traditional rice cake, a traditional food of the nation, is known to have excellent aspects in nutritional and functional aspects, but the development of traditional rice cakes with improved consumer preference and functionality in the manufacture of Korean traditional rice cakes due to changes in modern people's diet The demands are desperate.

Therefore, the object of the present invention is that modern people focus on the health aspects of traditional rice cakes and develop functional traditional rice cakes with the addition of functional food extracts to the development of functional rice cakes. It was completed with its technical task with the emphasis on providing a method for making rice cakes containing asparagus wine and chajogi extract to match the health-oriented functional food.

As a technical idea to achieve the above object, the first step is a raw rice immersion step, the second step is a raw rice water draining step, the third step is a raw rice grinding step, the fourth step is rice flour, sugar, salt, asparagus wine , Mixing shisogi extract, the fifth step is the rice cake manufacturing step, the sixth step is the forming step, the seventh step is the low temperature aging step, the eighth step is packaging and productization, the first step is the raw material As a rice immersion step, commercially purchased non-alcoholic beer and non-alcoholic wine were mixed at 8: 2 (v / v), aged at 4 ° C for 7 days, and immersed 5 kg of raw rice washed 3 times in tap water in 20 liters of the mixed solution for 12 hours. It is characterized by doing.
The mixing ratio of the fourth step is 74 to 88% by weight of rice flour, 5% by weight of sugar, 1% by weight of salt, 3 to 10% by weight of asparagus wine, 3 to 10% by weight of perilla extract, and the asparagus wine, tap water of asparagus After washing 3 times, cut to 0.5 cm, crushed for 5 minutes with a vacuum blender, and then made into wine. After treating asparagus wine with an ultrasonic device for 30 minutes at 28 KHz, asparagus wine: diatomaceous earth 2: 8 (v / w After mixing with), the mixture is filtered with a filter paper in a Buchner funnel, filtered asparagus wine 15 kg, sugar 7 kg, lemon juice 20 g, pectinase 25 g, yeast nutrient 6 g, potassium pyrosulfite 2.5 g, wine yeast It is characterized by mixing 5 g and 12 liters of water.

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After extracting the raw leaves of the fourth step, 0.5 cm of raw leaves, crushed for 5 minutes with a vacuum blender, and then, the first extract was made by passing the three layers of gauze, and lactic acid bacteria were added to the first extract at 1-2% by weight. , 37 ℃, after the fermentation for 24 to 36 hours, it is a technical feature to filter the fermentation broth with a filter paper in a Buchner funnel.

In the seventh step, after spraying the goat's ginseng extract twice on the molded rice cake and aging for 24 hours at 4 ~ 10 ℃, the goat's ginseng extract is washed with 100 g of goat's ginseng three times in tap water and then treated in the microwave twice for two minutes, 0.5 After cutting in cm, it is technically characterized by blowing alcohol with a rotary evaporator after immersing in 70% pre-to-A for 24 hours, and filtering the rest with three layers of gauze.

According to the method of manufacturing rice cakes containing asparagus wine and perilla extract according to the present invention, asparagus and perilla which are known to be excellent in functionality and food science are wines (wine) and high-quality extracts through fermentation technology and traditional pine By manufacturing functional rice cakes using Geumgangsong chips, the final product is high by manufacturing traditional functional rice cakes that meet the demands of consumers with high value-added processed foods and traditional functional foods that are about 6 times higher than raw rice. It is a broad consumer-customized invention with improved functional quality and food value.

1 is a manufacturing process diagram showing a preferred embodiment of the present invention

If described in detail with reference to the accompanying drawings the present invention.

Hereinafter, Figure 1 is a process diagram of a functional rice cake with asparagus wine and chajogi extract added,

In the present invention, the first step is soaking (soaking) the raw rice, the second step is draining the raw rice water, the third step is the grinding of the raw rice, the fourth step is the mixing step of the raw material, and the fifth step is making rice cake ( Steaming; steaming) step, the 6th step is a molding step, the 7th step is a low temperature aging step, and the 8th step is a functional rice cake manufacturing method including a step of packaging and commercialization.

(1) Raw rice immersion (soaking) step

In this step, the raw rice (or glutinous rice) is immersed (soaked) in a commercially available non-alcoholic beer and non-alcoholic wine mixed at 8: 2 (v / v), aged at 4 ° C for 7 days, and then mixed (non-alcoholic beer + non-alcoholic). Wine) 5 kg of raw rice (Uiseongsan, Gyeongbuk, 2017) washed 3 times in tap water at 20 liters was immersed (soaked) for 12 hours to be used as a raw material for making rice cakes.

(2) Draining the raw rice

In this step, the raw rice treated in (1) was washed 3 times with bottled water and then drained for 2 hours using a pot cooker to be used as raw rice.

(3) Raw rice crushing step

In this step, the raw rice processed in (2) was processed twice using a roller mill (DK 101, Donggwabg Ltd, Daegu, Korea) to prepare rice flour for rice cake production.

(4) mixing of raw materials

This step is a step of mixing the raw material crushed rice (3) and subsidiary materials (sugar, salt, asparagus wine extract). The mixing ratio was treated with 74 to 88% by weight of rice flour (glutinous rice flour), 5% by weight of sugar, 1% by weight of salt, 3 to 10% by weight of asparagus wine, and 3 to 10% by weight of perilla extract. At this time, rice (Hamyangsan, Gyeongnam, 2017), sugar (CheilJedang), salt (Han-Ju-Gum), asparagus, and green tea were purchased and used commercially.

Asparagus wine is washed with tap water three times in tap water, cut into 0.5 cm, then crushed with a vacuum blender (Jinil, k-25, Korea) for 5 minutes, then made into wine, and the produced asparagus wine is ultrasonic equipment (Hanil, W After mixing for 30 minutes at 28KHz with -231, Korea), mix with diatomaceous earth (commercially available) and 2: 8 (asparagus wine: diatomaceous earth: v / w), and then mix the mixture with a Buchner funnel (diameter × height = 11.2 cm × 6 cm), filtered with filter paper (Whatman No 2), filtered asparagus wine (wine) 15 kg, sugar 7 kg, lemon juice 20 g, pectinase 25 g, yeast nutrient 6 g, potassium pyrosulfite 2.5 g, wine yeast 5 g , 12 liters of water were mixed.

Chajogi extract is prepared by cutting 0.5 cm of raw leaves and pulverizing for 5 minutes with a vacuum mixer (Jinil, k-25, Korea), and then adding lactic acid bacteria as 1 to 2 wt% using the solution that passed through three layers of gauze as the primary extract. After fermentation at 37 ° C. for 24 to 36 hours, the fermentation broth was filtered with a filter paper (Whatman No 2) on a Buchner funnel (diameter × height = 11.2 cm × 6 cm).

(5) Step of making rice cake (steaming: steaming)

In this step, put the material mixture using rice cake siru (kitchen outlet, KH-10, Korea; material-aluminum: hard, diameter × pot height × overall height = 36 cm × 22 cm × 32 cm) for rice cake production in (4). After steaming for 20 minutes, moxibustion was lifted for 5 minutes. At this time, before steaming (steaming) the rice cake mixture, Geumgangsong (pine) chips were inserted into 3-10 pieces at 5 cm intervals before steaming.

At this time, Geumgangsong (Uljinsan, pine) has a size of 3 cm × 3 cm × 0.5 cm (width × length × thickness) and sterilized at 121 ° C, 1.5 atm and 15 minutes in a high-pressure steam pot before use.

(6) forming step

This step is a step of forming the rice cake steamed in (5), and mass-producing it using various shapes of molding machines.

(7) Low temperature aging step

In this step, the mountain ginseng extract was sprayed twice on the rice cake molded in (6) and aged at 4-10 ° C for 24 hours. At this time, the extract of wild ginseng (Gyeongnam, Hamyang-gun, 2016) was washed three times with 100 g of wild ginseng in tap water, and then treated twice with microwave (Hanil, K-25, Korea) for 2 minutes, cut about 0.5 cm, and then 70% pre-ethanol. After immersing in food additives (edible alcohol) for 24 hours, the alcohol was blown with a rotary evaporator (Jin-il, W-126, Korea), and the rest was hung with three layers of gauze to make the extract as the final goat extract.

(8) Step of packaging and commercialization

This step is a functional rice cake manufacturing method including the step of packaging and commercializing (7) and is described in detail through its configuration and operation as follows.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

(1) Example of sensory evaluation of rice cake according to the amount of asparagus wine added

In the present invention, sensory evaluation of rice cake according to the amount of asparagus wine was shown in Table 1.

1) The given value is the average value of 3 experiments

① Sensory test

Referring to Table 1, the sensory test is a five-point intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 3 colors, color, taste, texture, overall preference, etc. by 10 well-trained panelists. 4 points, very good: 5 points).

 ② Results of sensory evaluation of rice cake according to the amount of asparagus wine added

Referring to Table 1, as a result of sensory test, the color, taste, texture, and overall preference also showed the highest value of 5% by weight treated asparagus wine.

(2) Example of sensory evaluation of rice cake according to the amount of chajogi extract

In the present invention, sensory evaluation of rice cake according to the amount of chajogi extract was shown in Table 2.

    1) The given value is the average value of 3 experiments

① Sensory test

Referring to Table 2, the sensory test was conducted by 10 well-trained panelists. The color, taste, texture, overall preference, etc. were scored by a 5-point intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points).

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② Results of sensory evaluation of rice cake according to the amount of chajogi extract added

Referring to Table 2, the sensory test results showed that the color, taste, texture, and overall preference showed the highest value of the 3% by weight treated extract of Chajogi extract.

(3) Example of pH and color of rice cake according to the amount of asparagus wine and shiso extract

In the present invention, pH and color measurements of rice cake according to the amount of asparagus wine and shiso extract were shown in Table 3.

1) The given value is the average value of 3 experiments

2) Addition amount of asparagus wine and perilla extract = 1: 1 (w / w)

① pH and color measurement

Referring to Table 3, the pH used an Orion (model 410A, USA) meter, and the color difference meter measured L (lightness), a (redness), and b (yellowness) using a Color Techno System (JS555, Japan). Did. At this time, L value is 100, white; 0, black and a values are-, green; +, red and b values are-, blue; +, yellow.

② In the present invention, the pH and color of the rice cake according to the amount of asparagus wine and chajogi extract added

 Evaluation results

Referring to Table 3, the pH value was 3.61 to 5.99, and the L (lightness) value was higher for the a (redness) and b (yellowness) values than for the untreated treatment.

(4) Example of sensory evaluation of rice cake according to the addition of Geumgangsong chips

In the present invention, sensory evaluation of rice cake according to the addition of Geumgangsong chips is shown in Table 4.

    1) The given value is the average value of 3 experiments

    2) Tteoksiru (kitchen outlet, KH-10, Korea; material-aluminum: hard,

      Diameter × pot height × overall height = 36 cm × 22 cm × 32 cm)

    3) Geumgangsong chip (chip) size: 3㎝ × 3㎝ × 0.5㎝ (width × length × thickness)

① Sensory test

Referring to Table 4, the sensory test was conducted by 10 well-trained panelists. The color, taste, texture, overall preference, etc. were scored by a 5-point intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points).

② Results of sensory evaluation of rice cake according to the addition of Geumgangsong chips

Referring to Table 4, the sensory test results showed that the number of treatments for Geumgangsong in the color, taste, texture, and overall preference was the highest in the three treatment groups.

Claims (5)

The first step is the step of dipping the raw rice,
The second step is to drain the raw rice water,
The third step is the grinding of raw rice,
The fourth step is mixing rice flour, sugar, salt, asparagus wine, and shiso extract.
The fifth step is the rice cake manufacturing step,
The sixth step is the forming step,
The seventh step is the low temperature aging step,
The eighth step includes packaging and commercialization,
The first step is a step of dipping the raw material rice, mixing commercially purchased non-alcoholic beer and non-alcoholic wine at 8: 2 (v / v), aged at 4 ° C. for 7 days, and washed three times with tap water in 20 liters of the mixed solution. Method of making rice cakes containing asparagus wine and shiso extract, characterized by immersing 5 kg of rice for 12 hours.
delete According to claim 1,
The mixing ratio of the fourth step is 74 to 88% by weight of rice flour, 5% by weight of sugar, 1% by weight of salt, 3 to 10% by weight of asparagus wine, 3 to 10% by weight of perilla extract,
The asparagus wine,
After washing the raw asparagus 3 times with tap water, cut it to 0.5 cm, crush it for 5 minutes with a vacuum blender, make it wine, then treat the asparagus wine with an ultrasonic device at 28 KHz for 30 minutes, and asparagus wine: diatomaceous earth 2: 8 After mixing with (v / w), the mixture was filtered with a filter paper in a Buchner funnel, filtered asparagus wine 15 kg, sugar 7 kg, lemon juice 20 g, pectinase 25 g, yeast nutrient 6 g, potassium pyrosulfite 2.5 g , Wine yeast 5g, 12 liters of water, characterized in that mixing asparagus wine and rice cake extract containing tea extract.
According to claim 1,
After extracting the raw leaves of the fourth step, the raw leaves are cut by 0.5 cm, crushed for 5 minutes with a vacuum blender, and then a primary extract is made of the solution that has passed through 3 layers of gauze, and after adding lactic acid bacteria to the primary extract at 1-2% by weight. , 37 ℃, 24 ~ 36 hours after fermentation, fermentation broth (buchner) method of making rice cakes containing asparagus wine and shiso extract characterized in that it is filtered with filter paper in a funnel.
According to claim 1,
In the seventh step, after spraying the goat's ginseng extract twice on the molded rice cake, it is aged at 4 ~ 10 ℃ for 24 hours,
The goat's ginseng extract is washed with 100 g of goat's ginseng three times in tap water, cut into 0.5 cm after being treated twice in the microwave for 2 minutes, then immersed in 70% pre-ethanol-A for 24 hours, blow alcohol with a rotary evaporator, and take the rest three folds Method for producing rice cakes comprising asparagus wine and chajogi extract, characterized by filtering.

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