KR102184373B1 - Synurus Deltoides Cake with a Grain of Cooked Glutinous Rice Containing Red Bean Paste and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a glutinous rice rice cake containing red bean sediment and a method of manufacturing the same. In order to maintain the taste, nutrients and antioxidants of the mosset leaves, pretreatment of the mosset leaves in a hydrated state, the steps of improving the eating sensation of mossit-ip-tteok by crushing glutinous rice grains, and It is a method of manufacturing glutinous rice rice mosit-ip-tteok containing red bean sediment consisting of a step of improving taste. The present invention provides a new type of mosit nip rice cake that contains ingredients that are good for the body derived from mosit leaves, improves the eating sensation of mosit nip rice cakes by crushing glutinous rice grains, and improves the taste by filling the rice cakes of glutinous rice grains with red bean sediment. do.

Description

Synurus Deltoides Cake with a Grain of Cooked Glutinous Rice Containing Red Bean Paste and Manufacturing Method Thereof}

The present invention relates to a glutinous rice rice cake containing red bean sediment and a method of manufacturing the same. In order to maintain the taste, nutrients and antioxidants of the mosset leaves, pretreatment of the mosset leaves in a hydrated state, the steps of crushing glutinous rice grains to improve the eating sensation of the mossit nip rice cakes, and filling the mossit nip rice cakes with red bean sediment It is a method of manufacturing glutinous rice rice mosit-ip-tteok containing red bean sediment consisting of a step of improving taste.

The present invention provides a new type of mositnip rice cake that maintains a good component for the body of mosit leaf, and improves the eating sensation of mositnip rice cake and the taste of the rice cake of glutinous rice.

Boehmeria nivea L. is a perennial plant belonging to the Uriticaceae family of dicotyledons. It is mainly distributed in Korea, China, the Philippines, and India, and lives in humid and warm regions. Mosset leaf songpyeon, made by pulverizing and kneading boiled mosset leaves and non-glutinous rice together, and adding stuffing such as beans and sesame leaves, is 2-3 times larger than general songpyeon. Mosset-leaved rice cakes are typical songpyeon with boiled eastern part in the center of the dough. It is one of the local foods. There is also Injeolmi, which is eaten with soybean powder by making injeolmi of mosset leaves, and is also used as food such as namul, pickles, rice cakes, and kimchi. For 100g of seedlings, protein 1.40g, sugar 0.60g, lipid 2.90g, ash 1.30g, niacin 0.30mg, beta carotene 450.00㎍, vitamin A 300.00㎍RE, vitamin B1 0.01mg, vitamin B2 0.12mg, vitamin C 78.80 It contains mg, vitamin E 2.35mg, folic acid 4.00㎍, sodium 10.00mg, zinc 0.03mg, phosphorus 151.00mg, iron 0.90mg, potassium 340.00mg, calcium 20.00mg. Woolen leaves have a unique scent, are rich in dietary fiber, vitamin C, and minerals, and the polyphenolic substances of woolen leaves are high enough to have an antioxidant effect six times that of mugwort, and dietary fiber often improves the water retention of excrement. It helps intestinal function by increasing the amount and the number of bowel movements, and it is rich in amino acids and contains 48 times more calcium than milk, so it has a special effect in supplementing nutrients, improving antibody capacity, and promoting digestive function. In addition, it is known that it can prevent obesity, hyperlipidemia, arteriosclerosis and colon cancer by promoting movement of the digestive tract in the body, shortening the stay in the intestine, and reducing serum cholesterol levels. Ramie leaves are known to be good for preventing dementia and aging because they contain flavonoids that inhibit oxidation in the living body, as well as rutin that strengthens capillaries. Korean Patent Registration No. 10-1298475 (method for producing mosi-tteok) is that raw mosset leaves are boiled in water at 80 to 100°C, the blanched mosset leaves are subjected to enzyme reaction with cellulose degrading enzyme, and the enzyme-reacted mosset leaves are hot air dried. And then pulverizing to prepare a seedling leaf powder; And adding 2 to 15 parts by weight of the woolen leaf powder to 100 parts by weight of nonglutinous rice. Korean Patent Publication No. 10-2015-0105782 (Manufacturing method of green tea ramie rice cake and green tea ramie rice cake) is a mixture of green tea powder, boiled woolen leaves, and raw lotus leaves in pulverized rice powder, and regrind to make mixed rice powder, and water in mixed rice powder. , Salt and sugar are added, mixed and kneaded to form blood, and then wrapped with blood and steamed to make green tea rice cake. Green tea mochi rice cake can add green tea powder to add the aroma and taste of green tea, while the addition of lotus leaves prevents the rice cake from hardening and can be stored for a long time without changing the state of the rice cake. In addition, mochi leaves and lotus leaves are contained in rice cakes, so it is possible to provide green tea rice cake with high nutritional value and good scent. Korean Patent Registration No. 10-1298475 (method for producing mositteok) is to boil the woolen leaves in water at 80 to 100°C, enzymatically react the boiled woolen leaves with a cellulose degrading enzyme, and hot-air drying the enzymatically reacted woolen leaves. Pulverizing to prepare a seedling leaf powder; And adding 2 to 15 parts by weight of the woolen leaf powder to 100 parts by weight of non-glutinous rice. However, these prior art technologies are different from the present invention.

Korean Patent Registration No. 10-1298475 (Manufacturing method of rice cake) Korean Patent Registration No. 10-1755119 (Manufacturing method of fermented rice ramie leaf cake and fermented rice ramie leaf cake manufactured therefrom) Korean Patent Registration No. 10-0770763 (Moshi leaf rice cake composition containing green tea and its manufacturing method) Korean Patent Publication No. 10-2013-0055777 (Method of manufacturing rice cake through maturation of ramie leaves)

In the process of pretreatment and powdering of mosset leaf, mossit leaf mochi is often deteriorated by microbial contamination at room temperature due to the loss of nutrient and antioxidant activity components of mosset leaf. The conventional woolen leaf songpyeon has a disadvantage in that the quality of the woolen leaf songpyeon is uneven because the moisture content of the woolen leaf songpyeon is non-uniform when used by boiling and freezing the woolen leaf during mass harvesting and then thawing. In addition, when the woolen leaves themselves are pulverized after hot air drying, there is a problem in that the green smell of the woolen leaves is put into the rice cake. In addition, since non-glutinous rice is used as mosit-ip-tteok, there is a problem that it becomes hard easily due to evaporation of moisture at room temperature and aging proceeds.

Since the conventional woolen leaves are 1) boiled or dried to powder and then mixed with rice to make rice cakes, there is a problem in that the inherent taste, aroma, color and nutrients contained in the woolen leaves are lost or destroyed. 2) In the method of compressing the mosset leaves to remove moisture and dry them to powder, nutrients are lost during the drying process and the freshness is inferior, and it is difficult to preserve the unique taste of the mosset leaves in rice cakes. 3) Even when the woolen leaves are dried in cold air, put in a grinder and pulverized to powder the woolen leaves, it is difficult to remove unpleasant odors such as grass odor, so it is difficult to obtain delicious rice cakes. In such a conventional method, the unique taste and nutritional components of the woolen leaves are lost, and the unique unpleasant odor of the woolen leaves remains, so the taste of the rice cakes is not good, and the feeling of eating is inferior due to the monotony of the raw material. In addition, since sugar is used to improve these disadvantages, the intake of carbohydrates increases due to the uniform sweet taste, causing metabolic syndrome, which is not good for health.

In order to maintain the taste, nutrients and antioxidants of the mosset leaves, pretreatment of the mosset leaves in a hydrated state, the steps of improving the eating sensation of mossit-ip-tteok by crushing glutinous rice grains, and It is a method of manufacturing glutinous rice rice mosit-ip-tteok containing red bean sediment consisting of a step of improving taste.

1) In order to maintain the taste, nutrients and antioxidants of the woolen leaves, the method of pretreatment to the moisture state of the woolen leaves is disclosed as follows. The seedling leaves are branched in a weak alkaline solution of pH 8.0 to 8.5 to remove the green matter, and then neutralized to pH 7.0 to 7.2 with an organic acid, and the pretreated seedling leaves are removed and dehydrated first. It consists of a step of freezing after removing 15 to 25% of moisture, and a step of naturally thawing the first dehydrated frozen seedling leaves when used to make secondarily dehydrated woolen leaves with a moisture content of 50 to 70%. Therefore, natural ingredients and antioxidants contained in the moss leaf can be maintained and preserved to provide healthy functional mossip rice cake.

2) The method of improving the eating feeling of mosit-ip-tteok is disclosed as follows. With respect to 100% by weight of the whole glutinous rice mossipteok, 20-25% by weight of frozen and stored mosset leaves, 47.5-50% by weight of glutinous rice, 0.1-1% by weight of sea salt, 0.5-1.5% by weight of sugar are evenly mixed. After that, put it in a steamer and steam it for 25 to 35 minutes using steam of 1.2 kg/cm 2 at 100 to 120°C to prepare glutinous rice woolen rice grains, and the steamed glutinous rice woolen rice grains are first and second in a punching machine. It consists of a step of crushing tea and finally crushing until the sum of the crushing ratio becomes 30~70% to give a feeling of eating, and then dividing it into circles of 30-50mm, and then filling red bean sediment. The reason why the first and the second crushing of glutinous rice woolen rice grains are separated is because the frictional force is weak to crush a large amount of glutinous rice woolen rice grains, so the effect is improved only by crushing them in the first and second steps. Because.

3) In order to improve the taste of Mositnip-tteok, it is disclosed as follows. Red bean sediment consists of 25-27% by weight of stewed sediment with a sugar content of 50-55Bx, a viscosity of 190-210cp, 28-32% by weight of sugar, 0.1-1% by weight of sea salt, and 40-45% by weight of water. A step of preparing red bean sediment by stirring for 40-50 minutes at 120-140°C at a speed of 10-30 rpm so that these mixtures do not stick to the bottom of the condensing tube, and 26-30% by weight of the red bean sediment is placed in the center of It consists of a step of filling, sealing, forming an oval or circular shape, and then sterilizing with UV light to prepare a glutinous rice roe mositnip rice cake containing red bean sediment.

Compared to the prior art, the present invention has the effect of preserving the taste and nutritional components of the woolen leaves, maintaining the health functional components, and improving the eating feeling and taste.

1 is a manufacturing process diagram of the present invention.
2 is a comparison of nutrient components and antioxidant activity according to pretreatment of woolen leaves.

In order to maintain the taste, nutrients and antioxidants of the mosset leaves, pretreatment of the mosset leaves in a hydrated state, the steps of improving the eating sensation of mossit-ip-tteok by crushing glutinous rice grains, and It is a method of manufacturing glutinous rice rice mosit-ip-tteok containing red bean sediment consisting of a step of improving taste.

The present invention relates to a method for producing a glutinous rice rice cake containing red bean sediment. Only when the seedling leaves are stably mass-produced can be supplied to growers and consumers at an appropriate price and quality. Since conventional mossit leaves have been boiled and then dried and powdered to make mossit-ip-tteok, loss of taste, nutrients and functional ingredients of the mosset-leaves occurs, resulting in inconsistent quality or loss of nutrients. there was. In order to reduce the volume and prevent deterioration in order to reduce the volume and prevent deterioration, the seedling leaves are branched with a weak alkaline solution to remove the green inside, neutralized and dehydrated to remove moisture, and then frozen to significantly reduce the volume. Should be reduced. In addition, it is naturally thawed and dehydrated when used, so that nutrients and antioxidants contained in the moss leaf are maintained and preserved to provide healthy functional mossip mochi. And it completes the present invention by improving the eating feeling and taste of the mositnip rice cake containing red bean sediment.

1) Preservation of taste and nutritional ingredients of mosquito leaves and maintenance of health functional ingredients

A pre-treatment step of cutting the seedling leaves into 1/8 to 1/12 size, and then branching in a weakly alkaline solution at a pH of 8.0 to 8.5 at 90 to 95°C to remove the green matter, and then neutralizing the seedlings to pH 7.0 to 7.2 with citric acid, First dehydration of the pretreated seedling leaves to remove 15 to 25% of moisture, then freezing in a freezer at -10 to -30°C, freezing the first dehydrated woolen leaves, and then in use It consists of the step of naturally defrosting the woolen leaves and dehydrating them for a second time to make woolen leaves with a moisture content of 50-70%. The weakly alkaline solution may contain sodium bicarbonate and sodium chloride.

When conventional woolen leaves are boiled into powder, pressed and dried to make powder, or dried with cold air to make powder, there is a great concern that the taste, nutritional and health functions of the woolen leaves will be lost. And since it does not remove the green smell, making rice cakes can leave an unpleasant aftertaste. However, the present invention has the effect of giving a fresh taste to the seedling leaves by branching in an aqueous solution of weakly alkaline hot water to remove the green inside, and neutralizing it with an organic acid such as citric acid. Table 1 shows the sensory comparison of the occurrence of off-flavor and fresh taste by treatment method of woolen leaves. For ramie leaf samples, samples made by each method were suspended in purified water, and a well-trained panel performed a sensory test, and the antioxidant activity was measured by a known method.

Sensory comparison of each seedling leaf processing method division Powder after boiling Press-dry powder Cold air dried powder Main invention Smell of grass - - + ++ aftertaste ++ - + ++ Refreshing taste - - - +++ Antioxidant activity - + + +++

(--: Poor, -: Insufficient (some), +: Moderate (slightly), ++: None, +++; Very. Good)

Antioxidant activity was expressed by measuring the amount of polyphenol. From the above results, it can be seen that the pretreatment method of the present invention has no grass odor, off-flavor, and aftertaste, and has the effect of imparting a refreshing taste.

2) How to improve the eating sensation of mossitipteok

First and second dehydration of frozen and stored mosset leaves 20 to 25% by weight of mosset leaves with a moisture content of 50 to 70%, 47.5 to 50% by weight of glutinous rice, 0.1 to 1% by weight of sea salt based on 100% by weight of all glutinous rice grains , After mixing 0.5 to 1.5% by weight of sugar evenly, putting it in a steamer and steaming for 25 to 35 minutes using steam of 1.2 kg/cm 2 at 100 to 120°C to prepare glutinous rice woolen rice grains and steamed glutinous rice First and second crushing of rice seedlings is carried out in a punching machine, and finally crushed until the sum of crushing ratio is 30-70% to give a feeling of eating, and then divide into circles of 30-50mm size, and then red bean sediment It consists of filling steps. The sensory function according to the crushing ratio was compared, and the results are shown in Table 2 below.

Comparison of sensory properties according to crushing ratio division 20% 30% 40% 50% 60% 70% Texture + ++ ++ +++ +++ +++ Chewiness + ++ ++ +++ +++ +++ Texture + ++ ++ +++ +++ +++ Overall taste + ++ ++ +++ +++ +++

(--: Poor, -: Poor (Yes), +: Moderate, ++: Excellent, +++; Very good)

3) Improving the taste of mositnip rice cake

Red bean sediment consists of 25-27% by weight of stewed sediment with a sugar content of 50-55Bx and a viscosity of 190-210cp, 28-32% by weight of sugar, 0.1-1% by weight of sea salt, and 40-45% by weight of water. A step of preparing red bean sediment by stirring for 40-50 minutes at 120-140°C at a speed of 10-30 rpm so that the mixture does not stick to the bottom of the concentrating tube, and 26-30% by weight of the red bean sediment is added to the center of the glutinous rice grain Filling in, sealing, forming an oval or circular shape, and sterilizing with ultraviolet rays to produce glutinous rice cake mossetnip. In addition to white sugar, red bean sediment may include a small amount of one or two or more selected from starch syrup, fructooligosaccharide, reduced starch syrup, maltitol, jocheong, trehalose, and sorbitol. In addition, gardenia yellow, egg yolk liquid, citric acid, vitamin C, coffee powder, cinnamon powder, xanthan gum, agar, shortening, walnut, chestnut, sweet potato, pumpkin, strawberry, peanut, bokbunja, black sesame, yuzu, fresh ginseng, Any one or two or more of the selected foods or food additives may be used in an appropriate amount.

As described above, with respect to the total weight of glutinous rice cakes with red bean paste, 47.5 to 50% by weight of glutinous rice, 20 to 25% by weight of seedlings, 26 to 30% by weight of red bean paste, 0.1 to 1% by weight of sea salt and 0.5 to 1.5% by weight of sugar Can be included.

<Example 1-6>

In the above, the total crushing ratio of the red bean paste glutinous rice roe mosit-ip-tteok is 20-70%, and based on the total weight, 47.5% by weight of glutinous rice, 22.5% by weight of moss leaves, 26% by weight of red bean sediment, 0.5% by weight of sea salt and sugar A glutinous rice rice cake containing 1.5% by weight of red bean sediment was prepared. In the above, an appropriate amount of cinnamon powder, chestnut, pumpkin, peanut, bokbunja, black sesame or fresh ginseng was added as a subsidiary material.

Mixing ratio of red bean sediment glutinous rice cake rice cake according to crush ratio and raw materials (%) division One 2 3 4 5 6 Control Crushing rate (%) 70 60 50 40 30 20 - Main material Moss leaf 22.5 22.5 22.5 22.5 22.5 22.5 22.5 Glutinous rice 47.5 47.5 47.5 47.5 47.5 47.5 41.5 Red bean paste 26 26 26 26 26 26 21 Sea salt 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Sugar 1.5 1.5 1.5 1.5 1.5 1.5 1.5 Subsidiary Fee Cinnamon powder 2 - - - - - - night - 2 - - - - - pumpkin - - 2 - - - - Peanut flour - - - 2 - - - Black sesame - - - - 2 - - Three minutes - - - - - 2 - system 100 100 100 100 100 100 100

In Table 3 above, red bean paste glutinous rice roe mosit-nip rice cake was made according to the difference between the crushing ratio and the mixing ratio of the raw materials. After cutting domestic woolen leaves into 1/10 size, make a 0.1%-NaHCO ₃ solution in purified water, add 0.05% NaCl, and branch with hot water at 110°C for 2 minutes to remove the green matter, and neutralize the green matter to pH 7.0 with citric acid. , The branched seedling leaves are first dehydrated to remove 20% moisture, and then stored in a freezer at -20°C. The frozen woolen leaves were naturally thawed at room temperature to secondary dehydrate the woolen leaves so that the moisture content was 40%, and then the glutinous rice immersed in the woolen leaves was mixed with sea salt and sugar as an additive. After evenly mixing the soaked glutinous rice, defrosted woolen leaves and subsidiary materials, it was put in a steamer, and steamed for 30 minutes using steam at a pressure of 1.2 kg/cm2 at a temperature of 110°C to prepare glutinous rice woolen leaves. Put the increased glutinous rice mosset leaf rice into a rice cake punching machine, punching for 30 seconds to crush the first crushed glutinous rice rice rice cakes with a punching machine, and then crush red bean sediment containing walnuts in a molding machine, and shape it to form a red bean paste glutinous rice ball. Mositnip rice cake was prepared.

<Experimental Example 1>; Comparison of physical properties of glutinous rice cake with red bean paste according to crush ratio

In order to examine the physical properties of the glutinous rice mosit-ip-tteok containing red bean sediment prepared in Examples 1 to 5 and Comparative Examples 1 to 4, the texture was measured using a texture measuring device (TA-XT2, Stable Micro System, England) . The size of the measurement sample was 5×5×2cm, and the texture profile analysis (TPA) of the sample was measured three times from the load-displacement curve obtained when two consecutive compressions were performed. The physical properties of glutinous rice mossitipteok were measured using the above texture analyzer for hardness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness. As shown in Table 4 below, the measurement conditions at this time are as follows. Sample height: 20 mm, test mode and conditions: TPA, line test speed: 2.0 mm/sec, main test speed: 1.5 mm/sec, post test speed: 2.0 mm/sec, compression: 30% of sample thickness, time: 2 s, braking means: automatic, braking force: 10 g, probe: 50 mm

Comparison of physical properties of glutinous rice cake with red bean paste according to crush ratio division Example 1 Example 2 Example 3 practice
Example 4 practice
Yes 5 practice
Yes 6 Control Crushing rate (%) 70 60 50 40 30 20 - Hardness (g/cm ² ) 883.7 881.2 874.6 871.6 866.2 859.8 765.5 Cohesiveness (%) 0.56 0.59 0.61 0.63 0.69 0.71 0.83 Adhesiveness (dyne/cm ² ) 519.2 522.4 525.5 532.4 534.3 545.5 643.1 Chewiness (%) 561.2 559.5 548.5 541.4 533.1 529.6 512.7 Adhesiveness (g) -3.26 -3.33 -3.41 -3.52 -3.69 -3.78 -4.12 Elasticity (%) 1.21 1.19 0.99 0.89 0.79 0.75 0.67

As shown in Table 4, in the case of Examples 1 to 6 in which the red bean sediment glutinous rice roe mositnip rice cake according to the present invention has a mash ratio of 20% to 70%, it has a negative effect on texture compared to the control group not subjected to crushing. It can be seen that the cohesiveness, adhesiveness, and tackiness are significantly lower than that of the control, while the hardness, elasticity, and chewiness, which have a good effect on the texture, are significantly higher than that of the control.

<Experimental Example 2> Sensory test

In order to investigate the sensory properties of the red bean paste glutinous rice roe mositnip rice cake prepared as in Examples 1 to 6 and the control group, a well-trained panel (10 men and women in their 10's, 20's, 30's, 40's) , Taste, texture and overall acceptability were subjected to a sensory test by a 7-point scale method (6 points: very good, 5 points: excellent, 4 points: normal, 3 points or less: poor), and the results are shown in Table 5 below.

Sensory test of examples and controls division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Control Crushing rate (%) 70 60 50 40 30 20 - incense 6.6 6.5 6.4 6.3 6.2 5.9 4.9 flavor 6.5 6.4 6.3 6.2 6.1 5.9 4.7 Texture 6.5 6.4 6.3 6.2 6.1 5.9 4.5 Overall preference 6.5 6.4 6.3 6.2 6.1 5.9 4.9

As shown in the sensory test results in Table 5, in the case of Examples 1 to 6 in which the crush ratio is 30% to 70%, it can be seen that the aroma, taste, texture and overall acceptability are superior compared to the control group not subjected to crushing. .

<Application Example 1>; Sensory and antioxidant activity by treatment method of seedling leaves

Conventional ① When the seedling leaves are boiled and then powdered, ② When the seedling leaves are compressed to remove moisture and powdered, ③ When the seedling leaves are pulverized and pulverized by cold-air drying, and ④ The seedling leaves of the present invention are branched. After neutralization, primary dehydration, and frozen secondary dehydration, in the case of pretreatment in the water-containing state, the organoleptic properties, nutrients, and antioxidant activity were compared and shown in Table 6 below. The organoleptic was made to qualitatively discriminate between green and off-flavor by a well-trained panel, and the nutrients remaining in the seedling leaves were measured and shown in Table 6 below.

Nutrients and sensory properties of each seedling leaf pretreatment method division ① ② ③ ④ nutrient protein 0.3 0.5 0.6 1.2 Lipid 1.2 1.3 1.1 2.4 Sensuality Young Some has exist There are many none Off-flavor Some has exist There are many none

(Remaining amount of protein and sugar in 100g of woolen leaves; g)

It was found that the method of pretreatment of woolen leaves of the present invention has excellent nutritional content and sensory properties. In addition, antioxidant activity was shown in Table 7 below by measuring total polyphenol content, total flavonoid content, total anthocyanin content, and DPPH Radical scavenging ability.

Total polyphenol content was measured according to the Folin-Denis method. To 0.2 mL of the sample, 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added and mixed, and then 0.3 mL of 20% Na ₂ CO ₃ was added and left in the dark for 20 minutes, and the absorbance (Epoch) was measured at 765 nm. The content was indicated using gallic acid as a standard material.

Total Flavonoid content was determined by Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.) After adding 0.15 mL of 5% sodium nitrite (NaNO2) to 0.5 mL of the sample and leaving it for 5 minutes, add 0.3 mL of 10% AlCl _{3 to} 6H2O and 1 mL of 1 M NaOH, mix, and leave for 15 minutes in the dark, then at 415 nm. The absorbance was measured. The content was indicated using catechin as a standard material.

Total Anthocyanin ?t amount is AOAC (2005) Official Methods of Analysis, Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington DC, USA. Vol. It was measured according to the 02.pH differential method (AOAC 2005.). To 0.5 mL of each extract, 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH ₃ COONa) buffer (pH 4.5) were added to make the final volume to 5 mL, and then absorbance of the reaction solution at 510 and 700 nm (Epoch) Each was measured and the result was obtained by the following equation. Anthocyanin dye (cyaniding-3-glucoside equivalents, mg/L)??=

A × MW × DF × 103/ ε × l

A (absorbance value) = (A510 nm ∼A700 nm) pH 1.0∼(A510 nm ∼A700 nm) pH 4.5

MW (cyanidin-3-glucoside molecular weight) = 449.2 g/mol

Dilution factor (DF) = dilution ratio of sample

ε(cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol-1 × cm-1, l = pathlength in cm

The scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical was Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. It was measured by modifying the method of Lebenson Wiss Technol 28: 25-30.). 0.2 mL of a sample was added to 1 mL of a 0.2 mM DPPH solution dissolved in 70% ethanol, mixed well, and allowed to stand in a dark place at room temperature for 30 minutes, and the absorbance (Epoch) was measured at 517 nm.

The scavenging activity was calculated according to the following formula and expressed as a percentage.

DPPH radical scavenging activity (%)??= (A-B)/A × 100 ?狼司?

A: control absorbance, B: sample absorbance

Total phenol content, total flavonoid content, and total anthocyanin content were gallic acid equivalent (mg GAE)/g; Gallic acid equivalent), DPPH radical scavenging activity was expressed in %.

Antioxidant activity of each seedling leaf pretreatment method (unit: mg GAE/g, %) division ① ② ③ ④ Total phenol content 2.42± 0.14 2.76± 0.18 2.88± 0.17 4.31± 0.14 Total flavonoids 0.14± 0.19 0.15± 0.14 0.16± 0.14 0.29± 0.18 Total anthocyanins 1.25± 0.44 1.28± 0.37 1.59± 0.67 2.98± 0.54 DPPH radical scavenging ability 4.54± 2.31 4.63± 1.24 4.78± 2.89 7.97± 1.79

As shown above, the total phenol content, total flavonoid content, total anthocyanin content, DPPH radical scavenging ability, etc. were all superior to the control group (①②③) for each pretreatment method (①②③) and the present invention (④).

<Application Example 2>; Preparation of glutinous rice roe, Mosit Leaf Mochi, containing red bean sediment by pretreatment method

Method of pretreatment of woolen leaves in Application Example 1 ① When the woolen leaves are boiled and then powdered, ② When the woolen leaves are compressed to remove moisture and powdered, ③ When the woolen leaves are pulverized by cold air drying and ④ When the seedling leaves of the present invention were pretreated in a hydrated state of neutralization, primary dehydration, and frozen secondary dehydration after branching, both organoleptic, nutrient, and antioxidant activity were found to be excellent. Accordingly, the total crushing ratio of Example 1 is 70%, and, based on the total weight, 49.5% by weight of glutinous rice, 22.5% by weight of woolen leaves, 26% by weight of red bean sediment, 0.5% by weight of sea salt, and 1.5% by weight of sugar are included. , To prepare glutinous rice roe mositnip rice cake containing red bean sediment. In the above, an appropriate amount of cinnamon powder, chestnut, pumpkin, peanut, bokbunja, black sesame or fresh ginseng may be additionally included as an auxiliary material.

Mixing ratio of glutinous rice cake with red bean sediment according to pretreatment of woolen leaves (%) division Pre-treatment ① Pre-treatment② Pretreatment③ Pre-treatment④ Control Crushing rate (%) 70 70 70 70 - Main material Moss leaf 22.5 22.5 22.5 22.5 22.5 Glutinous rice 49.5 49.5 49.5 49.5 49.5 Red bean paste 26 26 26 26 26 Sea salt 0.5 0.5 0.5 0.5 0.5 Sugar 1.5 1.5 1.5 1.5 1.5 system 100 100 100 100 100

A sensory test and antioxidant activity were measured for the red bean sediment glutinous rice roe ramie leaf cake made in the above mixing ratios and examples, and are shown in Table 9 below.

Sensory test results by pretreatment method division Pre-treatment④ Pretreatment③ Pre-treatment② Pre-treatment ① Control incense 6.6 6.3 6.2 5.9 4.9 flavor 6.5 6.2 6.1 5.9 4.7 Texture 6.5 6.2 6.1 5.9 4.5 Overall preference 6.5 6.2 6.1 5.9 4.9

Comparison of antioxidant activity by pretreatment method division Pre-treatment ① Pre-treatment② Pretreatment③ Pre-treatment④ Total phenol content 1.54± 0.31 1.64± 0.21 2.18± 0.15 3.91± 0.44 Total flavonoids 0.11± 0.11 0.12± 0.21 0.13± 0.54 0.22± 0.38 Total anthocyanins 1.03± 0.46 1.12± 0.27 1.39± 0.36 1.98± 0.23 DPPH radical scavenging ability 3.44± 1.31 3.63± 1.44 3.75± 1.89 5.61± 1.52

From the above results, it was found that the hairless leaf pretreatment ④ of the present invention has superior sensory test and antioxidant activity compared to other pretreatment methods ①②③.

The present invention provides a new type of mosit nip rice cake that contains ingredients that are good for the body derived from mosit leaves, improves the eating sensation of mosit nip rice cakes by crushing glutinous rice grains, and improves the taste by filling the rice cakes of glutinous rice grains with red bean sediment. do. Therefore, it has industrial applicability.

Claims (6)

A pretreatment step of branching the seedling leaves in a weakly alkaline solution at a pH of 8.0 to 8.5 at 90 to 95°C to remove the green matter, and then neutralizing the seedlings to pH 7.0 to 7.2 with an organic acid,
First dehydration of the pretreated seedling leaves to remove 15 to 25% of moisture, and then freezing,
After naturally defrosting the frozen woolen leaves, second dehydration to make woolen leaves having a moisture content of 50-70%,
Based on the total weight of the glutinous rice roe, mosit-nip rice cake , 20 to 25% by weight of mosset leaf, 47.5 to 50% by weight of glutinous rice, 0.1 to 1% by weight of sea salt, and 0.5 to 1.5% by weight of sugar are evenly mixed. After, putting it in a steamer and steaming for 25 to 35 minutes using steam at a pressure of 1.2 kg/cm 2 at 100 to 120°C to prepare glutinous rice woolen rice grains, and
The prepared glutinous rice woolen rice grains are first and second crushed in a punching machine, and finally crushed until the sum of the crushing ratio is 30-70% to give a feeling of eating, and then divided into circles having a size of 30-50 mm. Thereafter, as a method for producing a glutinous rice grain mosit nipteok containing red bean sediment, comprising the step of filling 26 to 30% by weight of red bean sediment,
The red bean sediment contains 25 to 27% by weight of boiled sediment with a sugar content of 50 to 55 Bx and a viscosity of 190 to 210 cp, 28 to 32% by weight of sugar, 40 to 45% by weight of water, and 0.1 to 1% by weight of sea salt based on the total weight of the red bean paste. Including, gardenia yellow, egg yolk liquid, citric acid, vitamin C, coffee powder, cinnamon powder, xanthan gum, agar, shortening, chestnut, sweet potato, pumpkin, strawberry, bokbunja, black sesame, yuzu and any one or more selected from fresh ginseng A method of manufacturing glutinous rice rice mositnip rice cake containing red bean sediment further comprising. delete delete The glutinous rice roe comprising the red bean sediment according to claim 1, further comprising the step of preparing a product of the red bean sediment by filling and sealing the red bean sediment, forming an oval or circular shape, and then sterilizing it with UV light. The manufacturing method of mositip mochi. delete delete

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