KR102333232B1 - The method for manufacturing a yomena aster rice muffin, and the yomena aster muffin manufactured by method - Google Patents

Abstract

The present invention relates to a method for preparing a mugwort rice muffin that contains mugwort powder and mugwort herb so that the active ingredient of mugwort wormwood can be ingested, does not contain gluten using rice flour, and is easily digestible.

Description

A method for producing a mugwort rice muffin containing mugwort powder, and a mugwort rice muffin prepared by the above method

The present invention relates to a method for preparing a mugwort rice muffin that contains mugwort powder and mugwort herb so that the active ingredient of mugwort wormwood can be ingested, does not contain gluten using rice flour, and is easily digestible.

Rice contains about 7% protein, but because it contains a large amount of glutentin, it does not cause puffiness like muffins using wheat flour, so wheat flour was mixed with rice flour to make muffins.

In order to improve this, it was prepared by adding activated gluten or gluten to rice flour. However, due to excessive gluten addition, no flavor occurred, and genetic allergy caused by excessive intake of gluten protein and celiac disease caused by gluten protein occurred.

Meanwhile, Korean Patent Registration No. 10-0345185 discloses a method for producing cakes, baked goods, or cookies by using rice flour to gelatinize starch with lactic acid bacteria and then ferment the refined rice flour.

However, this kind of rice cake only provides the effect of increasing the volume of the rice cake and improving the texture by increasing the viscosity of the dough. .

In addition, Republic of Korea Patent Publication No. 10-2015-0125852 No. 68% by weight to 73.7% by weight of spicy rice powder, 18% by weight to 22% by weight of soybean flour, 2% by weight to 4% by weight of black sesame, 0.5% by weight to 1% by weight of salt, It is composed of 4% to 6% by weight of sugar, and it is manufactured including the nutrients of rice flour, but there is a problem in that it is difficult to ingest vitamins and minerals such as vitamin C, calcium, and iron. In order to reinforce the above problems, mugwort was used in the present invention.

Yomena aster is a perennial herb of the dicotyledonous plant, Asteraceae, of the order Asteraceae.

Artemisia sagebrush is used for horticulture and landscaping, but the leaves and young shoots of wormwood are also used for food.

Artemisia leaf is rich in vitamins A and C and contains a large amount of dietary fiber, so it improves digestion and lowers blood pressure.

In addition, when flowers bloom, dried mugwort leaves and stems, add licorice, and drink decoction of water 3 times a day on an empty stomach can relieve severe pain and abdominal pain from stiff shoulders.

Although the functionality of mugwort sage has been revealed as described above, studies on food using wormwood are insufficient. In order to supplement this, there is a need to develop confectionery products that can be easily used by people of all ages and genders.

Therefore, the present applicant makes mugwort muffins using mugwort pea muffins, but by adding wormwood powder and wormwood sprouts to the muffin dough, the active ingredient of mugwort worms can be fully ingested, and when eating wheat flour, indigestion or To prevent allergies, use rice flour to make muffin dough.

In addition, it is an object of the present invention to provide a method for preparing a mugwort rice muffin containing mugwort sagebrush powder, which enhances antioxidant efficacy and reduces blood pressure by adding mugwort sprouts, cucurbita extract and honeycomb honey to the muffin dough.

Looking at the prior patent literature, in Patent Publication No. 10-1383374 "rice muffins using lees and its manufacturing method," the chromaticity, physical properties, and other functionalities of muffins prepared by adding lees powder were evaluated to obtain optimal results. A rice muffin manufacturing method is described in consideration of the optimal mixing ratio of functional bread by finding the amount of lees powder added.

However, according to the present invention, by adding mugwort powder and mugwort wormwood to the muffin dough, the active ingredient of mugwort wormwood can be fully ingested, and rice flour is used to prevent indigestion or allergies when eating wheat flour food, In order to improve color and palatability, mugwort sagebrush, cucurbita extract and honeycomb honey are added to the muffin dough to enhance the antioxidative effect and reduce blood pressure. It is different from the prior patent document.

Republic of Korea Patent Publication No. 10-2015-0125852 (2015.11.10) Republic of Korea Patent Registration No. 10-1383374 (2014.04.02)

It is an object of the present invention to provide a method for producing a mugwort rice muffin containing mugwort powder, which allows the active ingredient of mugwort daisy to be fully ingested and has improved taste and aroma.

The problem to be solved by the present invention is that, by adding mugwort greens, cucurbita extract and honeycomb honey to muffin dough, antioxidant efficacy is enhanced, blood pressure is reduced, nutty taste and fragrant aroma, and containing mugwort powder that facilitates digestion An object of the present invention is to provide a method for manufacturing mugwort rice muffins.

The present invention, the first step of preparing the mugwort powder; A second step of making a basic powder by putting rice flour, mugwort powder, baking powder, baking soda, ginger powder, and cinnamon powder together in a mixing bowl and sieving it 4 times; A third step of mixing sugar, cooking oil, salt, egg and milk to make milk liquid; A fourth step of putting basic powder and milk liquid in a mixing bowl, adding shredded carrots, liver onion, and sacha inchi, mixing, and turning in a kneader to complete the muffin dough; and a fifth step of placing a parchment paper muffin cup into a muffin tin, filling 3/5 cups of the muffin dough, garnishing with almonds and raisins, and then baking in an oven preheated to 190° C. for 30 minutes; containing, containing mugwort powder An object of the present invention is to be solved by providing a method for producing a mugwort rice muffin.

In the present invention, the first step of preparing the mugwort powder includes: a first step of washing the raw mugwort in cold water at 15-20° C. repeatedly 3 to 4 times; The second step is to add 1 tablespoon of salt to boiling water at 100~105℃ and boil the green mugwort for 1~2 minutes while stirring; A third step of immersing the boiled mugwort coriander in cold water at 15 to 20° C. for 1 hour to 1 hour and 30 minutes, and then rubbing and washing with your hands to brew a bitter taste; a fourth step of completely squeezing out the water of the fresh mugwort washed with cold water, setting the temperature of the dryer to 40 to 60° C., and drying it for 9 to 11 hours; and a fifth step of manufacturing mugwort powder by pulverizing the dried mugwort mugwort powder with a grinder; .

In the present invention, the mugwort rice muffin is 1600 parts by weight of rice flour, 30 parts by weight of baking powder, 40 parts by weight of baking soda, 15 parts by weight of cinnamon powder, 15 parts by weight of ginger powder, 40 parts by weight of mugwort powder, 1400 parts by weight of sugar , 700 parts by weight of cooking oil, 18 parts by weight of salt, 1250 parts by weight of eggs, 2000 parts by weight of milk, 200 parts by weight of mugwort greens 200 parts by weight of shredded carrots, 200 parts by weight of onions, 30 parts by weight of almonds and 15 parts by weight of raisins An object of the present invention is to be solved by providing a method for producing a rice muffin with mugwort buns characterized in that it is characterized.

The present invention provides a method for producing a mugwort rice muffin containing mugwort powder, characterized in that antioxidant efficacy is enhanced and blood pressure is reduced by adding mugwort herbs, cucurbita extract and honeycomb honey to the muffin dough. , to solve the problems of the present invention.

The present invention aims to solve the problem of the present invention by providing a mugwort rice muffin prepared by the manufacturing method described above.

According to the effect of the present invention, it is possible to provide a method for producing a mugwort muffin containing mugwort powder, which allows the active ingredient of wormwood to be fully ingested and has improved taste and flavor.

The effect of the present invention is that, by adding mugwort herb, cucurbita extract and honeycomb honey to the muffin dough, antioxidant efficacy is enhanced, blood pressure is reduced, nutty taste, fragrant aroma, and easy digestion, containing mugwort powder It is possible to provide a method for producing mugwort rice muffins.

1 shows a method for preparing a mugwort muffin containing mugwort powder.
Fig. 2 shows a method of manufacturing mugwort sagebrush powder.

The terms or words used in the present specification and claims should not be construed as being limited to their ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

Therefore, since the experimental examples and reference examples described in this specification are only the most preferred embodiment of the present invention and do not represent all the technical spirit of the present invention, various equivalents and modifications that can be substituted for them at the time of the present application It should be understood that there may be examples.

Hereinafter, prior to the description with reference to the drawings, it is not shown or specifically described for the known configurations that are not necessary to reveal the gist of the present invention, that is, those skilled in the art that can be added obviously by those skilled in the art. reveal the sound

FIG. 1 shows a method for preparing a mugwort muffin containing mugwort powder according to the present invention, and FIG. 2 shows a process for preparing mugwort powder.

Example 1. Preparation of mugwort sagebrush powder

1) Repeat washing the green mugwort in cold water at 15~20℃ 3~4 times;

2) Boil the green mugwort for 1 to 2 minutes while stirring with 1 tablespoon of salt in boiling water at 100~105℃;

The reason for adding salt when boiling vegetables is to increase the thermal conductivity of water and boil the vegetables in a short time to maintain the color, texture and freshness of the vegetables.

3) immersing the boiled mugwort coriander in cold water at 15 to 20° C. for 1 hour to 1 hour and 30 minutes, then rubbing and washing with your hands to brew a bitter taste;

Soak boiled mugwort in cold water and rub it to remove the characteristic bitter taste of mugwort.

4) completely squeezing out the water from the green mugwort washed with cold water, setting the temperature of the dryer to 40 to 60° C., and drying it for 9 to 11 hours;

The raw mugwort from which the bitter bitterness has been removed is dried at 40 to 60° C. for 24 hours. The drying may be performed by hot air drying, freeze drying, or vacuum drying methods.

5) pulverizing the dried mugwort sagebrush with a grinder to prepare wormwood powder;

The dried mugwort coriander can be pulverized and pulverized by fine pulverization, ultrafine pulverization, or air mill pulverization.

This means that the finer the particles, the softer the product quality, less burden on the stomach when ingested, and higher absorption rate in the body. Therefore, it is preferably pulverized by the primary multi-purpose grinder and pulverized by the secondary ultra-fine grinder.

Example 2. Preparation of mugwort rice muffins containing mugwort powder

1) Preparation of materials

First, in the present invention, a predetermined sample is prepared as follows to prepare mugwort muffins to which mugwort powder is added.

1600 parts by weight of rice flour, 30 parts by weight of baking powder, 40 parts by weight of baking soda, 15 parts by weight of cinnamon powder, 15 parts by weight of ginger powder, 40 parts by weight of mugwort powder, 1400 parts by weight of sugar, 700 parts by weight of cooking oil, 18 parts by weight of salt , 1250 parts by weight of eggs, 2000 parts by weight of milk 200 parts by weight of mugwort greens 200 parts by weight of shredded carrots, 200 parts by weight of onions, 30 parts by weight of almonds, 15 parts by weight of raisins, 15 parts by weight of sacha inchi

2) Manufacturing method

① First step of preparing mugwort powder;

Mugwort powder was prepared as in Example 1.

② In a mixing bowl, add rice flour, mugwort powder, baking powder, baking soda, ginger powder, and cinnamon powder together and sieve it 4 times to make basic powder;

Add the mugwort powder, rice flour, cinnamon powder, ginger powder, salt, baking powder, and baking soda prepared in Example 1, mix, and lower through a sieve to filter out foreign substances and lumps.

③ The third step of mixing sugar, cooking oil, salt, egg and milk to make milk liquid;

Mix sugar, cooking oil, salt, egg and milk to make milk liquid.

④ Put the basic powder and milk liquid in a mixing bowl, add shredded carrots, liver onion, and sacha inchi, mix, and turn in a kneader to complete the muffin dough;

Add the basic powder and milk liquid, and add carrots, onions, and sacha inchi to complete the muffin dough. Since the carrot contains vitamin A, it meets with a fat-soluble component to enhance absorption in the body, liver onion gives a sweet taste, and sacha inchi has a crispy texture, so it was added to improve texture.

Hereinafter, the sacha inchi used in the present invention will be briefly described.

Sacha inchi (Sacha inchi) refers to the perennial magnolia tree and its seeds belonging to the family Lepidoptera. The fruits are star-shaped and the seeds are edible like nuts. It is rich in omega 3 and 6 fatty acids, which are essential fatty acids, and helps prevent cardiovascular disease.

Sacha inchi consists of 27% protein, 35-60% fat, alpha-tocopherol (vitamin E), carotenoids, and dietary fiber. 53%), omega-6 fatty acids (34-39%), and other omega-9 fatty acids (6-10%), which are beneficial for cardiovascular health such as high blood pressure and arteriosclerosis.

⑤ Put a parchment paper muffin cup into a muffin tin, fill 3/5 cups of the muffin dough, top with garnish with almonds and raisins, and bake in an oven preheated to 190°C for 30 minutes;

Put the parchment paper muffin cup into the muffin tin and fill 3/5 of the muffin batter. If it fills more than 3/5, it may overflow.

The reason why the molded rice muffin dough is baked at a temperature of 190°C for 16-18 minutes is that if it is baked at a temperature below 190°C, the rice muffins are not baked properly, and if the temperature is higher than 190°C, the surface of the rice muffin will burn. , because the inside is not cooked and burns, in order to prevent this, the molded muffin dough is baked in an oven preheated to a temperature of 190° C. for 30 minutes. If it is baked for more than 30 minutes, it will burn, and if it is baked for less than 30 minutes, it will not be fully cooked.

Hereinafter, gluten is briefly described. Gluten is a component made by combining glutenin and gliadin contained in wheat, barley, oats, etc., and is a kind of insoluble protein having the property of not being soluble in water.

In the case of wheat, when water is added to wheat flour and kneaded, glutenin and gliadin are combined with each other by physical motion to form a thin elastic film, which is gluten. The gluten film captures carbon dioxide generated by yeast or baking powder, inflating bread or cake, and making chewy noodles and bread.

However, since this gluten is not completely digested, it stimulates the immune system in the small intestine mucosa, and symptoms such as digestive diseases, immune diseases, asthma, and headaches may appear.

Some people complain of discomfort, especially when eating wheat, which can include wheat allergies and gluten intolerance, including celiac.

Therefore, the present inventors aimed to prevent gluten from being produced by using rice flour when kneading muffins, thereby preventing indigestion or allergies due to gluten when rice muffins are ingested.

Example 3. Mugwort rice muffins prepared with wheat flour

1) Manufacturing method

The present applicant prepared mugwort muffins in the same manner as in Example 2, but using wheat flour instead of rice flour to prepare mugwort muffins.

2) Sensory evaluation

The muffins prepared in Example 2 and the muffins prepared in Example 3 described above were evaluated for the taste and aroma of mugwort muffins by 30 men and women in their 10s to 50s.

The evaluation result was expressed as an average value using a 0-5 point scale, and a larger number may mean better.

taste incense Comprehensive symbology Example 2 3.5 3.7 3.6 Example 3 3.1 3.5 3.2

As shown in Table 1, the muffin prepared in Example 2 had a softer, moist, and chewy texture compared to the muffin prepared in Example 3, and gave a fragrant scent of mugwort, indicating that the overall preference for taste and aroma was somewhat higher. Could know.

Example 4. Preparation of mugwort rice muffins added with mugwort greens

1) Manufacturing method

The present applicant prepared mugwort muffins in the same manner as in Example 2, except that when kneading in step ⑤ of Example 2, boil 50 g of raw mugwort in boiling water, soak in cold water for 1 hour, and then drain the mugwort. Artemisia muffins were prepared by completely removing and finely chopped sagebrush herbs added to the muffin dough.

2) Sensory evaluation

The muffins prepared in Example 2 and the muffins prepared in Example 4 described above were evaluated for taste and aroma of mugwort muffins by 30 men and women in their 10s to 50s.

The evaluation result was expressed as an average value using a 0-5 point scale, and a larger number may mean better.

taste incense texture Allergy Comprehensive symbol map Example 2 3.5 3.7 3.8 never occurred 3.7 Example 4 3.5 3.5 3.7 occurred 3.2

As shown in Table 1, the muffin prepared in Example 2 has a soft, moist, and chewy texture similar to the muffin prepared in Example 3, and has a fragrant scent of mugwort, but allergy due to flour does not occur. it can be seen that

Example 5. Preparation of mugwort rice muffins in which mugwort sagebrush and cucurbita extract were mixed

1) Manufacture of mugwort rice muffins

The present applicant prepares mugwort muffins in the same manner as in Example 4, but in order to enhance functionality, kneading in step ⑤ of Example 2, kneading cucurbita extract and boiling mugwort in Example 3 in cold water A mugwort muffin was prepared by mixing 1:1 based on the weight ratio of water.

If you mix goji mulberry extract and boiled mugwort in cold water at a ratio of 2:1, the taste of gujibbong extract is strong, so when making mugwort rice muffins, only mugwort gusu does not taste as good. In addition, if the goji mulberry extract and boiled mugwort in cold water are mixed 1:2, the bitter taste of boiled mugwort in cold water makes it difficult to consume, so preferably boiled mugwort in cold water. was mixed at a ratio of 1:1 based on the weight ratio to prepare mugwort rice muffins.

In the following, briefly describe the kkujippong extract used in the present invention.

Cuji mulberry is a member of the Moraceae family, and it is rich in aspartic acid and has an excellent detoxifying function. It is also good for vascular diseases and has the effect of preventing cardiovascular diseases such as high blood pressure and cerebral hemorrhage.

In addition, water obtained by soaking mugwort in cold water has a bitter taste, but because it contains catechins, it was partially mixed and used.

2) Sensory evaluation

The muffins prepared in Example 2 and the muffins prepared in Example 5 described above were evaluated for taste, aroma, and color of mugwort muffins by 30 men and women in their 10s to 50s.

The evaluation result was expressed as an average value using a 0-5 point scale, and a larger number may mean better.

taste incense color recovery from fatigue digestion Comprehensive symbology Example 2 3.5 3.7 3.4 3.0 3.2 3.4 Example 5 3.7 3.9 3.7 4.2 4.2 4.0

As shown in Table 3, the muffin prepared in Example 5 is rich in vitamin C by adding the goji ponyx extract compared to the muffin prepared in Example 5, thereby promoting recovery from fatigue and improving blood circulation to improve digestion. By doing well, it was found that the overall preference for taste, aroma, and color was rather high.

Therefore, it is expected that the mugwort muffins using the mugwort wormwood powder according to the present invention can be used in a variety of ways for meals, snacks, and nutritional food.

Example 6. Preparation of mugwort rice muffins mixed with mugwort sagebrush, cucurbita extract and honeycomb honey

1) Manufacture of mugwort rice muffins

The present applicant prepares mugwort muffins in the same manner as in Example 5, but in order to enhance the functionality, kneading in the process of ⑤ of Example 2, kkujippong extract and the mugwort wormwood boiled in Example 3 are soaked in cold water. A mugwort muffin was prepared by mixing water and honeycomb at a weight ratio of 1:1:0.5.

If you mix goji mulberry extract and boiled mugwort in cold water at a ratio of 2:1, the taste of gujibbong extract is strong, so when making mugwort rice muffins, only mugwort gusu does not taste as good. In addition, if the goji mulberry extract and boiled mugwort in cold water are mixed 1:2, the bitter taste of boiled mugwort in cold water makes it difficult to consume, so preferably boiled mugwort in cold water. was mixed at a ratio of 1:1 based on the weight ratio to prepare mugwort rice muffins.

Additionally, when the same amount of honeycomb honey is mixed based on the weight ratio, it is not easy to consume because the sweetness is too strong. In step 3, water boiled in cold water and honeycomb honey were mixed at a weight ratio of 1:1:0.5 to prepare mugwort rice muffins.

Hereinafter, the honeycomb honey used in the present invention will be briefly described.

Honeycomb honey has the effects of enhancing immunity, restoring energy, regenerating skin, improving anemia and constipation. It promotes digestion and inhibits the growth of Helicobacter pylori by its antibacterial action.

2) Sensory evaluation

The muffins prepared in Example 2 and the muffins prepared in Example 6 described above were evaluated for taste, aroma, and color of the mugwort muffins by 30 men and women in their 10s to 50s.

The evaluation result was expressed as an average value using a 0-5 point scale, and a larger number may mean better.

taste incense color texture digestion recovery from fatigue comprehensive
symbol Example 2 3.5 3.7 3.4 2.8 3.2 3.0 3.2 Example 5 3.7 3.8 3.7 3.2 4.2 4.2 3.7 Example 6 4.7 4.7 4.7 4.8 4.8 4.7 4.7

As shown in Table 5 above, compared to the muffin prepared in Example 6, the muffin prepared in Example 6 was added to the muffins prepared in Example 2 by adding mugwort herbs, goji mulberry extract, and honeycomb, and the taste and sweet flavor of honey were added, and the color This bright color makes the color more appetizing. In addition, the texture when ingested, the bread is soft and moist like castella, and since the honeycomb of honeycomb is baked crispy in the oven, it can be seen that the texture is improved when consumed by adding a crunchy texture. In addition, it was found that the more you chew the honeycomb, the more active the secretion of saliva is, so digestion is also promoted, and the overall preference is significantly increased through this.

Experimental Example 1. Antioxidant efficacy of muffins containing mugwort extract, cucurbita extract and honeycomb honey

1) Control group (normal group), 2) Control group (tocophenol), 3) Mugwort extract, 4) Cudrania extract, 5) Mugwort and Curcuma extract, 6) Mugwort extract, Cudrania extract and muffins prepared by adding honeycomb honey to measure the antioxidative efficacy. 100 μl of a solution diluted in MeOH at a concentration of 0, 100, 250, and 500 μg/ml and 100 μl of a 015 mM DPPH (Sigma, USA) solution were mixed in a 96-well plate, blocked from light at room temperature, and reacted for 30 minutes. Absorbance was measured at 517 nm using a microplate reader (Tecan, Italy). Positivie control was used with α-tocopherol. The antioxidant efficacy was measured three times repeatedly by measuring the radical scavenging ability (IC50) of the sample, which appears when the absorbance decreased by 50%. indicated.

Antioxidant effect of muffins (%) 100 μg/ml 250 μg/ml 500 μg/ml 1) Control 0 0 0 2) positive control 50 75 90 3) Wormwood sage administration group 24 42 60 4) Cudrania extract 40 55 65 5) Mugwort Bug and Cucurbita Extract 69 75 88 6) Mugwort wormwood extract and honeycomb honey 75 89 100

As a result, it was confirmed that the radical scavenging ability was excellent in the muffin group containing mugwort sagebrush, cucurbita extract and honeycomb honey.

This is to prevent the destruction of vitamin C, which is weak to heat, as the antioxidant component rich in goji-ppong, mugwort, and honeycomb honey, and the rutin component of goji-ppong is a type of vitamin P, thereby enhancing the antioxidant effect.

Experimental Example 2. Blood pressure reducing effect of mugwort sagebrush extract, cucurbita extract and honeycomb honey

Thirty male Sprague-Dawley (SD) rats, 7 weeks old, were rescued from Samtaco (Osan, Korea).

The animals were brought in and bred in an environment in which memorization and light were automatically created for 12 hours in a constant temperature-constant humidity device maintained at a temperature of 23 ± 2 °C and a humidity of 50 to 60%. As such, 10 animals were divided into 3 groups, respectively: 1) control group (normal group), 2) control group high-fructose diet group (saline solution), 3) mugwort extract (water from mugwort sagebrush), 4) cucurbita extract , 5) Muffins prepared with mugwort sagebrush and cucurbita extract, 6) mugwort magnolia extract, cucurbita extract and honeycomb honey were administered for 4 weeks. The concentration was orally administered at a concentration of 500 mg/kg/day.

The mean systolic blood pressure of rats was measured in the tail artery using automatic sphygmotonography (Muromachi Kikai, Tokyo, Japan). Blood pressure was measured at least 8 times for each individual, and among them, 5 measurements within 5 mmHg were used as the average value.

Blood pressure (mmHg) 1 week 2 weeks 3 weeks 4 weeks 1) Control 98 99 100 98 2) positive control 142 143 145 144 3) Wormwood sage administration group 132 130 128 125 4) Cudrania extract 130 128 120 115 5) Mugwort Bug and Cucurbita Extract 128 125 115 110 6) Mugwort wormwood extract and honeycomb honey 117 102 97 95

As a result, at the 4th week, the group administered with mugwort extract, cucurbita extract and honeycomb honey showed a decrease in blood pressure similar to that of the normal group.

This is that mugwort extract, cucurbita extract and honeycomb honey decompose body cholesterol, suppress the proliferation of fat cells in the body, and remove wastes in the body, thereby improving blood flow and reducing blood pressure.

Claims (5)

A first step of preparing the mugwort powder;
A second step of making a basic powder by adding rice flour, mugwort powder, baking powder, baking soda, ginger powder, and cinnamon powder together in a mixing bowl and sieving it 4 times;
A third step of mixing sugar, cooking oil, salt, egg and milk to make milk liquid;
A fourth step of putting the basic powder and milk liquid in a mixing bowl, adding shredded carrots, liver onion, and sacha inchi, mixing them, and turning them in a kneader to complete the muffin dough; and
Put a parchment paper muffin cup into a muffin tin, fill 3/5 cups of the muffin dough, put a garnish with almonds and raisins, and then bake in an oven preheated to 190°C for 30 minutes;
The first step of preparing the mugwort powder is,
The first step is to repeatedly wash the green mugwort in cold water at 15-20 ℃ 3 to 4 times;
The second step is to add 1 tablespoon of salt to boiling water at 100~105℃ and boil the green mugwort for 1~2 minutes while stirring;
A third step of immersing the boiled mugwort coriander in cold water at 15 to 20° C. for 1 hour to 1 hour and 30 minutes, and then rubbing and washing with your hands to brew a bitter taste;
a fourth step of completely squeezing out the water of the green mugwort washed with cold water, setting the temperature of the dryer to 40 to 60° C., and drying for 9 to 11 hours; and
A method of producing a mugwort rice muffin comprising; a fifth step of producing a mugwort powder by pulverizing the dried mugwort daisy with a grinder,
The mugwort rice muffins, rice flour 1600 parts by weight, baking powder 30 parts by weight, baking soda 40 parts by weight, cinnamon powder 15 parts by weight, ginger powder 15 parts by weight, mugwort powder 40 parts by weight, sugar 1400 parts by weight, cooking oil 700 Parts by weight, salt 18 parts by weight, eggs 1250 parts by weight, milk 2000 parts by weight, mugwort greens 200 parts by weight, shredded carrots 200 parts by weight, onions 200 parts by weight, almonds 30 parts by weight, raisins 15 parts by weight and sacha inchi 15 including parts by weight,
A method of producing a mugwort rice muffin, characterized in that the antioxidant effect is enhanced and blood pressure is reduced by adding mugwort sagebrush, cucurbita extract and honeycomb honey to the muffin dough. delete delete delete delete

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