KR102141702B1 - Manufacturing method of fermented rice cake using cudrania tricuspidata fermented liquor - Google Patents

Abstract

Disclosed is a method for manufacturing fermented rice cake using a natural fermentation broth. To this end, a fermentation broth is produced by fermenting a mixture of Cudrania mulberry fruit and a sugar aqueous solution, filtering and aging to generate a Cudrania fermentation broth, and a mixing step of mixing the Cudrania fermentation broth and rice flour to produce a rice cake composition, and the rice cake It provides a method of manufacturing a fermented rice cake comprising a kneading step to knead the composition for homogenization. According to the present invention, various flavors are imparted to the rice cake, and not only the value of the rice cake is increased by the production of nutritional and functional ingredients, but also the shelf life of the antioxidant can be increased.

Description

Manufacturing method of fermented rice cake using Cudrania fermentation broth {MANUFACTURING METHOD OF FERMENTED RICE CAKE USING CUDRANIA TRICUSPIDATA FERMENTED LIQUOR}

The present invention relates to a method of manufacturing fermented rice cake using a fermentation broth for the fruit of the natural material, Cudgiponnabu, and more specifically, it contains an active ingredient of the Cudwig Mulberry fruit in the rice cake that is easily accessible to the general public. It relates to a method of manufacturing a fermented rice cake for easy consumption.

The history of rice cakes began with agricultural history and has been developed in various ways over the years with the development of agriculture and tools. These rice cakes are Korean traditional foods that are indispensable in various festivals, rituals, or rites of passage, and holiday events set in the background of Korean people's agricultural rituals and folk beliefs. There are rice cakes to beat, rice cakes to owe, rice cakes to support, and rice cakes to boil, and there are hundreds of them.

Not only in Korea, but also in countries where rice is the staple food, there are a variety of rice cakes and rice cake cultures. There are various types of Chinese rice cakes, Japanese mochi, etc., which are world famous.

The general method of manufacturing rice cakes is prepared by immersing the grain in water, removing water, adding 10 to 20 parts by weight of water to 100 parts by weight of the crushed grain, mixing and re-grinding, steaming, and then extruding or punching.

Cereals, the raw material of rice cakes, are mainly composed of two polysaccharides (starch): amylose and amylopectin, and starch is amylose consisting of linear alpha-1,4 bond glucose molecules and linear alpha. It is a polymer compound in which amylopectin in the form of a molecule in which alpha-1,6 linkage glucose is linked to a -1,4 linkage glucose chain is mixed with each other.

In general, grain is composed of 348kcal per 100g, 90% carbohydrate, 7% protein, and 3% fat, which is nutritionally high-carbohydrate food and is not recommended for people with diabetes or obesity because of its high GI index.

In the early 90s, the location of rice cakes was once narrowed due to the westernization of eating habits, but in modern times, interest in rice cakes is increasing as it is re-illuminated as well-being food. Accordingly, development of rice cakes with various nutritional ingredients that satisfy the tastes of modern people is required.

However, one of the biggest factors inhibiting the growth of the rice cake industry is that the statutory distribution period is limited to one day due to the aging phenomenon of the rice cake.

In addition, as the materials used in rice cakes vary, it is possible to manufacture more functional rice cake compositions, including a variety of intrinsic physiologically active substances possessed by the ingredients used in the production of rice cakes. The problem may be that the texture of the rice cake itself decreases as much as possible.

On the other hand, Cudrania tricuspidata (cudrania tricuspidata) is a genus name, it is called the old mulberry tree, the good thorn tree, the mulberry tree, and is a deciduous tree belonging to the mulberry tree. The root bark, tree bark, bark, and leaves of the Cudrania tree contain various components that are effective for the human body, so they were used as drugs for lowering blood pressure, tuberculosis treatment, antipyretic, diuretic, and topographical agents depending on the site. In addition, Cudrania is applied to patients who are unable to use chemotherapy or radiation therapy to see good effects. It not only prevents tumors from growing or shrinks, but also relieves pain and promotes appetite.

In particular, the Cudrania fruit is cultivated in the fall, and it has a combination of bitterness and sweetness. Its efficacy is to lower the heat, remove residual heat from the blood, release muscles and tendons, and make the meridian well, so you can take it as a medicine when you have a bruise or bruise. It is used as a stamina food as well as a soaking supplement.

Specifically, the general components of Cudrania fruit include moisture 76.0-80.1%, crude protein 2.2-3.5%, crude fat 1.7-2.9%, ash content 0.8-1.2%, and carbohydrate 14.5-16.4%. In addition, the inorganic components include Ca, Fe, K, Mg, Na, and P, and the K content is the highest with 836 to 1207 mg%. In addition, vitamin C content was 127.5~149.2 mg%, total dietary fiber content was 22.7~38.7%, and insoluble dietary fiber was significantly higher than water-soluble dietary fiber. In addition, the total polyphenol and flavonoid contents are 18.9~19.7mg% and 40.9~48.2mg%.

Although there is an effort to use such a Cudrania mulberry tree for food, its use as food is inadequate because the peculiar smell of Cudrania tree cannot be removed. Conventional Korean Registered Patent No. 0816422, which uses Cudrania mulberry for food, discloses natural dried coated rice after coating the rice with the coating liquid after preparing the coating liquid by adding sodium alginate to the extract of hot water extracted from the root of Cudrania. . However, the coated rice has a problem in that it is insufficient in terms of functionality and has poor functionality.

Republic of Korea Patent Publication No. 10-2015-0029302 (2015.03.18 published) Republic of Korea Patent Publication No. 10-2015-0144960 (published on December 29, 2015) Republic of Korea Patent Publication No. 10-2016-0113533 (2016.09.29 published) Republic of Korea Patent Publication No. 10-2016-0045155 (published on April 27, 2016)

Therefore, the object of the present invention is to add to the ingredients of the rice cake by adding the fermentation of kkujippong fermentation so as to complement each other synergistically without deteriorating the physical properties of the natural medicinal plant as a natural medicinal plant, the functionality of the active active ingredient of kkujimulberry fruit extract is harmless to the human body It is to provide a method of manufacturing a fermented rice cake added to the rice cake.

In order to achieve the object of the present invention described above, in one embodiment of the present invention, a fermentation broth generation step of fermenting a mixture of kkujimulberry fruit and a sugar aqueous solution, filtering and aging to produce a kkujippong fermentation broth, and the kkujippong fermentation broth It provides a method of manufacturing a fermented rice cake comprising a mixing step of mixing rice flour to produce a composition for rice cake production, and a kneading step to homogenize the composition for rice cake production.

According to the present invention, it is possible to produce a fermented rice cake with improved merchandise by adding a nutrient and a physiologically active substance of Cudrania fruit as well as enhancing palatability by reducing a peculiar smell.

In addition, the present invention not only increases the value of rice cakes by imparting various flavors to the rice cakes and generating nutritional and functional ingredients, but also can increase the shelf life of the antioxidants.

In addition, the present invention can supplement the insufficient nutrients of white rice, which is the main ingredient of rice cake, by adding the fruit of the Cudrania, which contains a large amount of various useful ingredients such as protein, lipid, sugar, and fiber. In other words, the rice cake prepared by the manufacturing method of the present invention can be used not only as a substitute food such as breakfast, but also as a diet food.

1 is a flow chart for explaining a method of manufacturing a fermented rice cake according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a method of manufacturing a fermented rice cake using a fermented broth of Cudrania fruit according to preferred embodiments of the present invention (hereinafter abbreviated as'a method of manufacturing fermented rice cake') will be described in detail.

1 is a flow chart for explaining a method of manufacturing a fermented rice cake according to an embodiment of the present invention.

Referring to Figure 1, the method of manufacturing a fermented rice cake according to the present invention includes a fermentation broth generation step (S100) for generating a kkujippong fermentation broth, and a mixing step (S200) for mixing the kkujippong fermentation broth and rice flour to produce a composition for making a rice cake, Kneading step (S300) to knead the composition for rice cake production.

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

Referring to Figure 1, the method of manufacturing a fermented rice cake according to the present invention includes a fermentation broth generation step (S100).

The fermentation liquid generating step (S100) is a step of generating a mulberry fruit and a sugar aqueous solution based on a mulberry fruit and a sugar aqueous solution. A mixing process of mixing a mulberry fruit and a sugar aqueous solution to produce a mixture and fermenting the mixture to generate a mulberry fermentation liquid It includes a fermentation process and a filtration process to remove kkujippong dry matter from the mixture that has been fermented, and a aging process to mature the mixture from which the dry matter has been removed.

The mixture may be added with 100 to 200 parts by weight of an aqueous sugar solution having a concentration of 20% to 30% based on 100 parts by weight of Cudrania fruit. In other words, the aqueous solution of sugar at a concentration of 20% to 30% contains 20 to 30% by weight of sugar based on 100% by weight.

At this time, when the sugar solution exceeding 200 parts by weight is added, the proportion of sugar in the kkujippong fermentation broth increases, which may cause a problem of ingesting more than the recommended amount of sugar components per day, and the sweetness of sugar causes the problem of deteriorating the taste of fermented rice cake. Can occur. In addition, the addition of less than 100 parts by weight of sugar solution may cause a problem that the fermentation does not proceed smoothly.

More specifically, the fermentation process is a process of fermenting a mixture so that the bitter taste of Cudrania is relieved, and the mixture is fermented for 24 to 36 hours in a temperature range of 30 to 60°C.

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

Among these starter strains, pediococcus pentosaceus and lactobacillus brevis having high esterase activity among lactic acid bacteria extracted from kimchi can be used, and lactobacillus brevis is used. It is desirable to do.

Specifically, Lactobacillus brevis is added 0.1 to 2 parts by weight based on 100 parts by weight of a mixture of Cudrania fruit and sugar aqueous solution. At this time, if Lactobacillus brevis is added in an amount of less than 0.1 parts by weight, bacteriostatic action is difficult, and a problem of harmful bacteria multiplying during fermentation may occur. In addition, when Lactobacillus brevis is added in excess of 2 parts by weight, the lipid oxidation inhibiting function and acid patch reducing function are not improved, and a problem that negatively affects the flavor may occur.

The filtration process is a process of removing the lump of Cudrania fruit from the mixture that has passed through the fermentation process.

The aging process is a process of aging the mixture from which the stirrup is removed so as to reduce the unpleasant smell peculiar to Cudrania, and the mixture from which the stirrup is removed is aged for 7 to 14 days in a temperature range of 20 to 25°C.

The method for manufacturing fermented rice cake according to the present invention may further include a pre-treatment step prior to the fermentation broth generation step.

The pre-treatment step may include a washing process of washing the fruit of the Cudrania mulberry tree and a grinding process of crushing the Cudrania fruit.

In the above washing process, the Cudrania fruit is washed with tap water or bottled water and then dehydrated naturally. Here, dehydration is not a process of completely drying the fruit of the Cudrania mulberry, but a process of removing water that is excessively buried in the Cudrania fruit. Specifically, it is preferable to dehydrate in the shade for 3 to 5 hours.

In the crushing process, the mulberry fruit to be used in the fermentation broth production step is crushed to 30 to 100 µm to produce fruit powder. At this time, if the particle size of the fruit powder is less than 30㎛, the crushing cost is high and there is no economic feasibility. In addition, when the particle size of the fruit powder exceeds 100 μm, a problem occurs in which the time required for extracting the active ingredient of the Cudrania fruit in the fermentation broth generation step is increased.

Here, as the crushing equipment, a ball mill, a colloid mill, a micro air classified mill, or a micro pulverization mill may be used, but is not limited thereto.

The method for manufacturing fermented rice cake according to the present invention may further include an extraction step before the fermentation broth generation step or between the fermentation broth generation step and the mixing step.

The extraction step is a step of extracting an herbal extract from wild herbs using ethanol as an extraction solvent, and extracting the color to be applied to the fermented rice cake from the wild herbs. Specifically, the extraction step includes an extraction process, a concentration process, and a drying process.

The extraction process is a process of extracting an herbal extract by mixing wild herbs and ethanol, and after adding ethanol, 1 to 10 times (w/w) of wild herbs, 10 to 20 minutes in a temperature range of 100 to 140°C. Can be performed during. For example, an herbal extract to be used as a natural color of fermented rice cake is obtained by extracting for 15 minutes at 120°C under a pressure of 1.23 bar through an autoclave.

If necessary, in the extraction process, the herb extract may be extracted using reflux cooling or ultrasonic extraction. For example, the reflux cooling method may be performed for 2 to 4 hours in a temperature range of 75 to 85°C, but is not limited thereto.

The concentration process is a process of filtering and concentrating the herbal extracts obtained through the extraction process to produce a concentrate. At this time, a vacuum filter or the like may be used to filter the herbal extract, and a rotary vacuum concentrator may be used to concentrate the herbal extract.

The drying process is a process of drying the concentrate produced through the concentration process to produce a concentrated powder of herbal medicine. At this time, a freeze dryer may be used for drying the concentrate. If necessary, in the drying process, the concentrated powder may be dried to have the same weight as the herb used in the extraction process.

On the other hand, as a mountain herb that can express blue, any one of a side, a bellflower flower, a gentian flower, a cornflower flower, an aster flower, a cherry flower, a leek, or a mixture thereof can be used.

In addition, as an herbal medicine capable of expressing red, any one of Omija, Jacho, Safflower, Beet, Goji, Cherry, Tomato, Cockscomb, Cherry, Sansa, Angelica flowers, or a mixture thereof can be used.

In addition, any one of turmeric, turmeric, forsythia flowers, and citrus can be used as an herbal medicine capable of expressing yellow, or a mixture of them. Can be used.

In addition, any one of millet, radish, and onion capable of expressing white or a mixture thereof can be used.

Referring to Figure 1, the method of manufacturing a fermented rice cake according to the present invention includes a mixing step (S200).

The mixing step (S200) is a step of producing a composition for making rice cakes by mixing the rice flour and the kkujippong fermentation liquid obtained through the fermentation liquid generation step (S100), the water and salt may be further mixed with the rice cake composition.

If necessary, the composition for making rice cakes may further be mixed with herbal extracts. At this time, the herbal extract may be mixed in the form of concentrated powder.

More specifically, the rice cake composition, rice flour, 5 to 25 parts by weight per 100 parts by weight of rice flour kkujippong fermentation broth, rice powder per 100 parts by weight of water and 5 to 25 parts by weight of water, rice powder per 100 parts by weight of 0.1 to 2 parts by weight of salt It includes. In addition, the composition for rice cake production may further include 1 to 10 parts by weight of an herbal medicine extract per 100 parts by weight of rice flour.

At this time, when the herbal extract is added in less than 1 part by weight, the desired color is difficult to develop, and when the herbal extract is more than 10 parts by weight, the taste of the herbal medicine is excessively added, resulting in a problem of losing the original taste of the fermented rice cake. Can be.

Meanwhile, the rice flour may be prepared by immersing the rice in water for 12 to 36 hours and grinding the average particle size to 15 to 35 μm. As such, the moisture content of the rice flour immersed in water may be 30 to 40% by weight relative to 100% by weight of the total rice flour. At this time, if the immersion time is less than 12 hours, the content of moisture penetrated into rice is insufficient, so the hardness of the prepared rice cake increases, so that the chewy texture decreases, and when the immersion time is more than 36 hours, the moisture content is too large to be extruded. When manufacturing with rice cake, it is difficult to maintain a uniform rice cake shape.

Referring to Figure 1, the method of manufacturing a fermented rice cake according to the present invention includes a dough step (S300).

The kneading step (S300) is a step of generating a homogenized dough by injecting the composition for preparing rice cakes produced through the mixing step (S200) into a flour homogenizing device, and the homogenization is preferably performed three or more times.

Here, the dough is also referred to as punching, and the kneading step may be performed using a general punching machine. Punching time can be appropriately determined according to the water content because there is a difficulty in molding when there is little moisture, and when there is little moisture, too much moisture is too hard.

Referring to Figure 1, the method of manufacturing a fermented rice cake according to the present invention includes a steaming step (S400).

The steaming step (S400) is a step of baking the dough with water vapor when the dough of the composition for preparing the rice cake is completed through the dough step (S300), and may be performed through a known method.

In this step (S400), physicochemical changes such as luxury of rice flour occur. In addition, the rice flour immersed in the process of cooking with water vapor contains a lot of moisture, so the thermal conductivity by water is large, and steam is transferred to the rice flour more quickly.

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

The processing step (S500) is a step of manufacturing a functional rice cake by extruding the composition for preparing rice cakes increased through the steaming step (S400) with an extrusion molding apparatus, thereby producing a functional rice cake having an appearance to be produced.

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

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

The packaging step is a step of packaging the casing on the functional rice cake processed through the processing step. As it forms a film with a film, it prevents moisture evaporation, delays aging, and prevents microbial growth by preventing contact with external air. Provides

The functional rice cake prepared through the above-described method has excellent elasticity, has excellent cohesiveness, and does not stick, so that the casing can be packaged without treating the oil on the surface, and the mold is released even if it is thawed in the microwave after freezing. There is no advantage.

Hereinafter, it will be described in more detail through specific examples and experimental examples of the present invention. However, the present examples and experimental examples are intended to aid understanding of specific examples of the above-described invention, and thus the scope of rights and the like should not be construed as limited.

Rice flour generation

1. Wash

Wash rice to remove foreign substances such as pests, dust and stones. It can be washed with water by wet washing or by soaking it in a large tank for a certain period of time with stirring, and then washed in large quantities by immersion washing. The stirring method includes a method of using an impeller and a method of stirring the raw material by injecting air at the bottom of the tank, and the rate and washing time of removing foreign substances are determined according to the stirring speed.

2. Soak

This is the process of absorbing moisture into the grain of rice by washing the rice and then dipping it in water. Immersion can be considered from two perspectives. One is the viewpoint for inducing water absorption so that a sufficient degree of gelatinization occurs when the crushing process and the pulverized powder are boiled (ie, increased). Usually, about 4 hours at room temperature, the moisture content is about 39% by weight. The other is a viewpoint to control physical properties such as stickiness and hardening of rice cakes. As the soaking time increases, the sticky stickiness of the dough increases and the elasticity with rubber-like properties tends to decrease. The soaking time can be determined in consideration of the above two aspects, and in the case of the present invention, the glutinous rice is immersed for 2 hours or more, and the glutinous rice is immersed for 1 hour or more.

3. Crushing

Grinding is the process of draining the soaked rice and then grinding it wet using a roll mill. When the size of the particles is reduced by pulverization, the surface area increases to increase the rate of heat transfer from the steam to the grain flour in the steaming process, shortening the steaming time and sufficiently pre-starch starch. There are two types of grinding methods, dry and wet, and dry grinding is finer than wet grinding. The grinder can be selected by considering various factors such as grain hardness, viscosity, moisture content, and thermal stability, but a roll mill in which particles are crushed while passing between two or more rotating rollers can be used.

4. Constitution

Sieving is a unit process in which a solid particle mixture is passed through a certain sized sieve to separate according to the particle size. A sieve covered with nylon or wire is used, and the degree of separation depends on the movement of the screen. Since the moisture content of glutinous rice that has been immersed and crushed is high at 38 to 40%, particles tend to clump together, so to prevent clogging, small particles must be separated by immediate cleaning.

Produce herbal powder

1. Omija was crushed after being put in a food grinder.

2. The smashed Omija was pulverized through a sieve having 50 mesh holes to obtain a herbal medicine powder of 355 μm or less.

Generation of herbal extracts

1. Omija powder and ethanol 8 times (w/w) were mixed and the herbal extract was extracted at room temperature for 24 hours.

2. After filtering the extract with a vacuum filter, it was concentrated using a rotary vacuum concentrator [R-114, BUCHI Labotechnik, Switzerland] and then dried through a freeze dryer to obtain a powdered Omija extract.

[Example 1]

1. The dried Cudrania fruit is put into a micro air classified mill [ACM Pulverizer, Korea Powder Machine, Korea], crushed, and the pulverized fruit powder is separated through a sieve having a hole of 300 mesh to 50 µm. The following fruit powder was obtained.

2. Mix 1kg of the fruit powder with 1.5kg of 25% concentration sugar solution, put the mixture of Cudrania fruit powder and sugar solution into the fermenter [SMDG-36, Daeheung Machinery, Korea] and ferment for 30 hours at 40℃ Ordered.

3. The fermentation-completed mixture was filtered through a filter, and the mixture filtered through aging was aged at 25° C. for 10 days to obtain a Cudrania fermentation broth.

4. To 10 kg of rice flour, 1.5 kg of kkujippong fermentation solution, 1.5 kg of water, and 150 g of salt were added and mixed to produce a composition for rice cake production.

5. The composition for preparing the rice cake was put in a kneading machine [N-50, Hobart, USA] and kneaded for 1 minute in 3 steps and 2 minutes in 2 steps. At this time, the final temperature of the dough was 27ㅁ 1℃.

6. The composition for preparing the rice cake was placed in a mold of 260 mmㅧ 260 mmㅧ 20 mm and increased to 100°C.

7. The composition for preparing the rice cake with the increased steam was added to a rice cake molding machine, followed by extrusion molding to produce a functional rice cake.

[Example 2]

A functional rice cake was prepared in the same manner as in Example 1, but a functional rice cake was prepared using a composition for preparing a rice cake containing 200 g of Omija extract instead of the composition for preparing the rice cake.

[Comparative example]

Functional rice cake was prepared in the same manner as in Example 1, but instead of 10 kg of rice flour, 1.5 kg of kkujippong fermentation broth, 1.5 kg of water, and 150 g of salt, functional rice cake was prepared using a composition for rice cake mixing with 1.5 kg of water and 150 g of salt. Was prepared.

[Experimental Example 1] Total polyphenol content measurement

The total phenol content was measured by modifying the Folin-Denis method (Singleton & Rossi. 1965). The fermented rice cake of Example 1,2 was lyophilized and then crushed, and then 2N Folin-Ciocalteu's phenol reagent and 20% Na2CO3 were sequentially added to the sample produced by dissolving in distilled water, and then reacted at room temperature for 60 minutes, and absorbance was measured at 725 nm. Did. The content of polyphenols in the fermented rice cake was calculated based on the calibration curve obtained by analyzing in the same way as the sample using gallic acid as a standard. Table 1 shows the results.

Referring to [Table 1], it was observed that a significant amount of polyphenols was present in the fermented rice cake using the Cudrania fermentation broth.

[Experimental Example 2] Total flavonoid content measurement

The total flavonoid content was measured by applying the methods of Zhishen et al. (1999) and Singleton et al. (1999). The fermented rice cake of Example 1,2 was lyophilized and then pulverized, and the resulting rice cake powder was mixed with 5% NaNO ₂ and distilled water for 5 minutes to react, and 10% AlCl ₃ ·6H ₂ O was added to react for another 6 minutes. After mixing with 1M NaOH, absorbance was measured at 510nm. The standard substance was prepared by using (+)-catechin hydrate, and then the total flavonoid content of the extract was expressed in mg (+)-catechin hydrate (CE, dry basis). Table 2 shows the results.

Referring to [Table 2], it was observed that a fermented rice cake using a cultivar fermentation broth had a significant amount of flanoid.

[Experimental Example 3]

Sensory evaluation of the functional rice cakes prepared in Examples 1,2 and Comparative Examples was carried out and the results are shown in Table 3.

The sensory test was measured using a 5-point rating method for appearance, odor, taste, and overall preference, and the number was rounded off at the first decimal place after dividing the total score of the panel by the number of panels, and the higher the value, the better the preference Indicates.

Referring to [Table 3], it was observed that Example 1 and 2 using the Cudrania fermentation broth were superior in all aspects of appearance, odor, color, and taste preference compared to the comparative example. However, the color of Example 1 was not significantly different from that of Comparative Example, but Example 2 was observed to be superior to Example 1 and Comparative Example.

Although described above with reference to the preferred embodiments of the present invention, those skilled in the art may variously modify and change the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can.

Claims (7)

A fermentation broth generating step of fermenting a mixture of Cudrania mulberry fruit and a sugar aqueous solution, filtering and aging to produce a Cudrania fermentation broth;
Extraction process of extracting the herbal medicine extract by mixing wild herbs and ethanol so that the extract to be used as a natural color is extracted, and the concentration process of filtering and concentrating the herbal extract to produce a concentrate, and drying the concentrate to dry the acid Extraction step containing a drying process to produce a concentrated herbal powder;
A mixing step of mixing the kkujippong fermentation broth with rice flour and the concentrated herbal powder to produce a composition for rice cake production; And
Kneading step of kneading to homogenize the composition for rice cake production,
The fermentation liquid generation step is a mixing process of mixing the kkujimulberry fruit and a sugar aqueous solution to produce a mixture, and a fermentation process of fermenting the mixture at a temperature range of 30 to 60°C for 24 to 36 hours so as to alleviate the bitter taste of kkujimbong, It includes a filtration process for removing dry matter from the fermented mixture, and a aging process for aging the mixture from which the dry matter is removed in a temperature range of 20 to 25°C for 7 to 14 days to reduce the peculiar smell of Cudrania. ,
The mixing step is rice flour, 5 to 25 parts by weight of kkujippong fermentation liquid per 100 parts by weight of rice flour, 5 to 25 parts by weight of water per 100 parts by weight of rice flour, 0.1 to 2 parts by weight of salt per 100 parts by weight of rice flour, and 100 parts of rice powder Method of producing a fermented rice cake, characterized in that by mixing 1 to 10 parts by weight of a concentrated herbal medicine powder per part to produce a composition for rice cake production. delete delete delete The method of claim 1, wherein the mixture
A method of manufacturing fermented rice cake comprising 100 parts by weight of Cudrania fruit and 150 to 200 parts by weight of an aqueous sugar solution having a concentration of 20 to 30%. The method of claim 1, wherein the Cudrania fruit
Method for producing fermented rice cake, characterized in that it is a fruit powder crushed to a particle size of 30 to 100㎛. According to claim 1, wherein the fermentation process
Method for producing fermented rice cake, characterized in that the mixture is inoculated with Lactobacillus brevis extracted from kimchi.

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