KR102431231B1 - Functional rice cake comprising vitamins and method of manufacturing the same - Google Patents

Abstract

The present invention comprises the steps of (a) inoculating and fermenting rice with red yeast rice, (b) sterilizing the rice fermented with the red soup to obtain fermented rice, (c) impregnating the fermented red yeast rice with a vegetable vitamin extract Then, the step of fermenting with lactic acid bacteria, (d) pulverizing the lactic acid bacteria fermented rice to produce functional vitamin rice flour, (e) adding mushroom powder fortified with vitamin D to the functional vitamin rice flour by irradiating ultraviolet rays Step, and (f) it relates to a functional vitamin rice cake prepared by the method and a method for producing a functional vitamin rice cake comprising the step of obtaining a rice cake by steaming the functional vitamin rice flour to which the mushroom powder is added.

Description

Functional rice cake comprising vitamins and method of manufacturing the same

The present invention relates to a functional vitamin rice cake and a method for producing the same, and more particularly, (a) inoculating rice with honggukgyun and fermenting it, (b) sterilizing the fermented rice with the hongguk to obtain fermented rice with hongguk. , (c) impregnating the red yeast rice fermented rice in the vegetable vitamin extract, fermenting it with lactic acid bacteria, (d) grinding the lactic acid bacteria fermented rice to obtain functional vitamin rice flour, (e) the functional vitamin rice flour , adding vitamin D-enriched mushroom powder by irradiating ultraviolet rays; And (f) it relates to a functional vitamin rice cake prepared by the method and a method for producing a functional vitamin rice cake comprising the step of obtaining a rice cake by steaming the functional vitamin rice powder to which the mushroom powder is added.

Rice is a staple food that has been passed down through generations of our ancestors, and has formed the basis of our dietary life and formed our food culture. In the past, when self-sufficiency of rice was difficult, increasing rice production was an important task in agriculture, and efforts were made to increase rice production such as the development of high-yielding varieties and the development of cultivation technology.

However, as people's interest in well-being has increased recently, they are also pursuing well-being in relation to basic food, clothing, and shelter. Among them, diet is most closely related to people's health, and more and more people are looking for healthy foods.

Tteok is a general term for food made by steaming non-stick rice, glutinous rice, or other grains, then grinding or powdering them. In general, rice is used as the main ingredient, but potato starch or other grains are also used, and various kinds of sub-ingredients are added to add taste and shape.

Tteok is a food that can be easily found in Asia, where rice is a staple food, such as Korea, China, Japan, Vietnam, and the Philippines. It has a variety of tastes and textures depending on the recipe and type of rice, and is often seen on the table during traditional holidays in each country. and is a common food.

As the prior art related to rice cake, an acorn rice cake and a manufacturing method thereof (Patent Document 1), a manufacturing method of an oat rice cake (Patent Document 2), a manufacturing method of blueberry seolgitteok (Patent Document 3), etc. are disclosed, but the prior art It is merely to prepare rice cakes by further mixing acorn powder, oat powder or blueberry powder with rice flour, and it is not known about manufacturing rice cakes using functional vitamin rice flour.

Registered Patent Publication No. 10-1671017 Registered Patent Publication No. 10-1849733 Laid-open Patent Publication No. 10-2017-0074135

It is an object of the present invention to provide a method for producing rice cakes using functional vitamin rice flour that can implement a soft texture without changing the color even when washing in water or steaming.

Another object of the present invention is to provide a rice cake prepared using functional vitamin rice flour that can implement a soft texture without changing the color even when washing in water or steaming.

The present invention, in order to achieve the above object, (a) the step of fermenting by inoculating the red yeast rice into rice, (b) sterilizing the rice fermented with the red yeast to obtain fermented red yeast rice, (c) the red soup After impregnating the fermented rice in the vegetable vitamin extract, fermenting it with lactic acid bacteria, (d) grinding the lactic acid bacteria fermented rice to obtain functional vitamin rice flour, (e) irradiating the functional vitamin rice flour with ultraviolet rays to provide vitamins adding D-enriched mushroom powder; And (f) provides a method for producing a functional vitamin rice cake comprising the step of obtaining a rice cake by steaming the functional vitamin rice powder to which the mushroom powder is added.

Another object of the present invention to provide a functional vitamin rice cake prepared by the above method.

According to the present invention, by using rice flour to which red yeast rice fermentation and lactobacillus fermentation have been carried out, and mushroom powder fortified with vegetable vitamins and vitamin D is used, the color does not change even when washing in water or steaming, and a soft texture can be realized. Functional vitamin rice cake can be provided.

1 shows a manufacturing process diagram of a functional vitamin rice cake according to an embodiment of the present invention.
Figure 2 shows the sensory evaluation results of functional vitamin rice cake.

One embodiment of the present invention is a step of (a) inoculating rice with hongguk bacteria and fermenting it, (b) sterilizing the rice fermented with the red yeast to obtain fermented rice, (c) using the fermented red yeast rice as a vegetable vitamin After impregnating the extract with lactic acid bacteria, fermenting with lactic acid bacteria, (d) pulverizing the lactic acid bacteria fermented rice to obtain functional vitamin rice flour, (e) irradiating the functional vitamin rice flour with ultraviolet rays to enhance vitamin D adding flour; And (f) relates to a method for producing a functional vitamin rice cake comprising the step of obtaining a rice cake by steaming the functional vitamin rice flour to which the vitamin D-enhanced mushroom powder is added.

In step (a), the rice may be at least one selected from the group consisting of white rice, black rice, brown rice and glutinous rice.

The Hong Guk Gyun is Monascus purpureus ( Monascus purpureus ) or Monascus pilosus ( Monascus pilosus ) It may be, but is not limited thereto.

The fermentation is after inoculating the rice with Hong Guk bacteria, at a temperature of 25-35 ℃, preferably 28-32 ℃, humidity 70-95%, preferably 80-90% for 20-30 days, preferably 23-27 It can be done for days.

In step (b), the sterilization may be performed using a conventional method, for example, rice fermented with red rice may be sterilized at 100° C. for 25 to 35 minutes.

In the step (c), the vegetable vitamin extract is a fruit extract of at least one plant selected from the group consisting of vitamin tree, bitter melon, juniper, blackberry, wild pear, marigold, saengyeolgwi tree, horseradish horseradish and viburnum. can be

The vitamin tree ( Hippophae rhamnoides ) leaves and fruits are rich in vitamins. In particular, the fruit has a high content of C, E, and K, and in the case of vitamin C, it contains about 450 to 600 mg. The leaves and fruits of the vitamin tree are effective in anti-aging, liver disease, and blood circulation, and as a result of recent studies, it is known that the anti-cancer effect is quite excellent.

Said bitter melon ( Momordica ) charantia Linnaeus) contains vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B9, vitamin A, etc. It has the effect of lowering blood sugar.

The blueberry ( Vaccinium uliginosum ) is an acid fruit resource containing a lot of vitamins, and is widely used as a raw material for processing food, soft drinks, and medicines such as alcohol, sweet water, and sweet rice cakes.

The Lonicera ( Lonicera ) coerulea var. edulis REGEL ) is also one of the types of mountain berries that contain a lot of vitamins, and can be eaten as it is, or made with food such as alcohol or sweet water.

The wild pear tree ( Pyrus ) ussuriensis Maxim) is one of the mountain fruit resources distributed in the highlands, and it is characterized by its fragrant and good taste.

The fruit of the saengyeolgwi tree ( Rosa davurica ) contains a large amount of vitamins, flavonoids, organic acids, saponins, and tannins, as other components, sugar, carotenoids, pectin, and trace elements including manganese. The vitamins and flavonoids of the fruit show the effect as a natural multivitamin drug, and the fruit powder is used as a poison for mercury poisoning.

The Sorbus amurensis Koehne) contains vitamin C, carotenoids, flavonoids and tannins in its fruit. The fruit is used for the prevention and treatment of scurvy as a vitamin C supplement, and is effectively used in the early stages of hypertension, and is also used as a cough suppressant for chronic bronchitis.

The viburnum ( Ribes ) ussuriense Janczewski) contains protein, organic acids, invert sugar and nitrogen-free extract as well as vitamin C and essential oil. Therefore, the fruit can be eaten raw, and is used as a raw material for fermented wine, sweet water, sweet rice cake, etc., and is used as a medicine.

The vegetable vitamin extract may be a water extract or ethanol extract of the plant fruit.

The water extract can be obtained by adding purified water in an amount of 5 to 20 times the weight of the plant fruit to the plant fruit, extracting it at 90 to 120° C. so that it becomes 5 to 50% of the initial purified water volume, and then filtration.

The ethanol extract is 5 to 10 times the weight of the plant fruit in the plant fruit, and after being immersed in ethanol at a concentration of 30 to 99% by volume, 70 to 85° C., preferably 75 to 85° C. for 6 to 24 hours , Preferably it can be obtained by filtration after extraction for 12 to 24 hours.

The impregnation is 0.1 to 5 times, preferably 0.5 to 2 times, based on the volume of the sterilized rice at room temperature of 20-25 ° C. Immersion for 12 to 24 hours, preferably 18 to 24 hours in a vegetable vitamin extract. can be done

The lactic acid bacteria are Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus fermentum ( Lactobacillus fermentum ) and leuconostok mecente mesenteroides ) may be at least one selected from the group consisting of, but is not limited thereto.

Through the lactic acid bacteria fermentation step, it is possible to further improve the digestion and absorption rate of the functional vitamin rice, and to implement a soft texture during steaming. In addition, through the lactic acid bacteria fermentation step, the vegetable vitamin extract can be adsorbed into the impregnated rice.

The vegetable vitamin extract may further include one or more selected from the group consisting of red yeast rice, beets, turmeric and gardenia, but is not limited thereto.

The red rice is red rice made by fermenting rice with honggukgyun ( Monascus purpureus ). In other words, it is cooked rice with non-glutinous rice, added yeast powder, and then dried in the sun to remove the hot energy and is used to make medicinal medicine and grain wine.

The beet ( Beta vulgaris ), also called red radish, has a crunchy texture and rich nutrients, and is used in various dishes including salads with its characteristic red color. The red pigment of beets contains betaine, which inhibits cell damage and acts as an antioxidant to prevent cancer and relieve inflammation.

The turmeric ( Curcuma longa Rhizoma) uses the rhizome as a herbal medicine, and is a yellowish medicinal with a spicy and bitter taste, and is effective in relieving pain and in menstrual irregularities. In India, it is used as a medicine for bruises and sprains, and is also used as a spice for curry powder.

The gardenia is the dried fruit of the gardenia tree ( Gardenia jasminoides Ellis), which lowers fever, relieves chest pain, eliminates moist heat death, and makes urine flow well. It also has the effect of stopping bleeding, reducing swelling and detoxifying.

The red yeast rice, beetroot, turmeric and / or gardenia is adsorbed and penetrated into the functional vitamin rice, so that the functional vitamin rice takes on a red or yellow color.

In step (d), the pulverization is preferably pulverized so that the size of the particles is 200 to 300 μm by pulverizing the pulverizer several times, but is not limited thereto.

At this time, when water is added to the lactic acid bacteria-fermented rice before the grinding and grinding, there is an advantage that the prepared rice cake does not harden quickly and the texture can be improved. Based on parts, it may be 5 to 15 parts by weight, but is not limited thereto.

In step (e), the mushroom may be a tree ear mushroom, shiitake mushroom and/or oyster mushroom, but is not limited thereto, and the UV irradiation amount is 100 to 150 kJ/m2, preferably 110 to 140 kJ/m2 can be

The amount of the vitamin D-fortified mushroom powder added is 0.1 to 10 parts by weight, preferably 1 to 5 parts by weight, based on 100 parts by weight of the functional vitamin rice flour, but is not limited thereto. can be modified accordingly.

Vitamin D deficiency weakens the bones and causes them to bend under pressure. In the case of growing children, a disease in which these symptoms appear is called rickets, and rickets in adults is called osteomalacia, and it is characterized by weak ossification of newly formed bones.

Therefore, the hip and spine are prone to fractures, and at this time, not only vitamin D metabolism but also calcium absorption is reduced, which leads to hypocalcemia, which can lead to secondary thyroid dysfunction and severe bone loss. The elderly and office workers are prone to vitamin D deficiency if they do not consume enough vitamin D, because the chance of exposure to sunlight is small, and the activation conversion is not efficient due to deterioration of kidney function.

Mushrooms are the only natural food that can provide different levels of vitamin D depending on exposure to light, and a typical cooked cup (200 ml) of shiitake contains about 45 IU (1 μg) of vitamin D. In comparison, one cup of cooked oyster mushrooms contains only 12 IU (0.3 μg). On the other hand, 100 g of sun-dried shiitake mushrooms contain up to 1600 IU (40 μg) of vitamin D.

In step (f), the steaming may be performed by putting the functional vitamin rice powder in a steamer or steamer, and adding water, or using a steamer in large quantities. Preferably, it can be carried out in a steamer at 90 to 110 ° C., more preferably in steam at 100 ° C. for 20 to 30 minutes.

The manufacturing method of the functional vitamin rice cake of the present invention may further include the step of mixing after adding salt and sugar to the functional vitamin rice flour before the steaming step.

The amount of the added salt may be 1 to 5 parts by weight based on 100 parts by weight of the functional vitamin rice flour, but is not limited thereto.

Examples of the saccharide include sugar, oligosaccharide, and honey, but is not limited thereto. The amount of added sugar may be 1 to 15 parts by weight based on 100 parts by weight of the functional vitamin rice flour, but is not limited thereto.

In the manufacturing method of the functional vitamin rice cake of the present invention, the rice cake may be sirutteok, seolgitteok or chaltteok, but is not limited thereto.

The sirutteok can be prepared by stacking red bean, pumpkin or soybean, and functional vitamin rice flour in a siru alternately and steaming.

The seolgitteok is a kind of sirutteok, and it can be prepared by steaming functional vitamin rice flour with sub-materials such as beans or pumpkin goji.

The chal-tteok can be prepared by steaming functional vitamin glutinous rice flour in a steamer, putting it in a mortar and pounding it, and then cutting it into a certain size and shape after giving it enough persistence.

Another embodiment of the present invention relates to a functional vitamin rice cake prepared by the above method.

The rice cake may be sirutteok, seolgitteok or chaltteok, but is not limited thereto.

The functional vitamin rice cake has the advantage of being able to implement a soft texture without changing the color even when washing in water or steaming, by using rice flour to which the functional vitamin is fermented with red yeast rice and lactic acid bacteria, and to which plant vitamins are given.

Hereinafter, the present invention will be described in more detail through examples. These Examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these Examples.

<Preparation Example 1> Preparation of functional vitamin rice

Inoculate commercially purchased rice (Hyundai Nongsan, white rice) with 2.0% (v/w) of Monascus purpureus as Hong Guk fungus at a humidity of 75±5% and a temperature of 30±1℃ for 25 days. After solid-state fermentation for a while, it was sterilized at 100° C. for 30 minutes to prepare fermented rice.

Then, the red yeast rice fermented rice was impregnated in the same volume of vegetable vitamin extract (water extract of vitamin tree fruit and bitter melon fruit mixture) at room temperature of 20-25° C. for 18 hours. Here, the water extract of the fruit of the vitamin tree and the fruit of the bitter gourd is obtained by adding purified water in an amount 10 times the weight of the fruit of the plant to the fruit of the plant, extracting it at 105° C. to 20% of the volume of the initial purified water, and then filtering it. did.

Lactobacillus plantarum (Lactobacillus plantarum) pre-cultured with MRS medium with lactic acid bacteria in fermented rice impregnated with the vegetable vitamin extract was inoculated with 2.0% (v/w), and fermented at a temperature of 30 ° C. for 3 days to obtain functional vitamins. Rice was prepared.

<Preparation Example 2> Preparation of functional vitamin rice

Monascus pilosus is used as the red yeast bacterium, the ethanol extract of the mulberry fruit is used as the vegetable vitamin extract, and Leuconostoc is used as the lactic acid bacteria. mesenteroides ) was carried out in the same manner as in Preparation Example 1, except that functional vitamin rice was prepared.

Here, the ethanol extract of the peru fruit was 5 times the weight of the peru fruit, immersed in ethanol at a concentration of 75% by volume, extracted at 80° C. for 18 hours, and then filtered. .

<Preparation Example 3> Preparation of functional vitamin rice

Functional vitamin rice was prepared in the same manner as in Preparation Example 1, except that a water extract of a mixture of the fruit of the pear tree fruit, the fruit of the rhododendron tree, and the fruit of the Saengyeolgwi tree was used as the vegetable vitamin extract.

<Preparation Example 4> Preparation of functional vitamin rice

Functional vitamin rice was prepared in the same manner as in Preparation Example 1, except that the fermented red yeast rice was impregnated with the water extract of the vitamin tree fruit and bitter melon fruit mixture, and the vegetable vitamin extract further containing the same amount of the water extract and turmeric extract. did.

<Preparation Example 5> Preparation of functional vitamin rice

Functional vitamin rice was prepared in the same manner as in Preparation Example 1, except that the fermented red yeast rice was impregnated in the water extract of the vitamin tree fruit and the bitter gourd fruit mixture in the vegetable vitamin extract further containing the same amount of the water extract and the beet extract. did.

Here, the beet extract was obtained by washing the beets with water and then adding the crushed beets to a predetermined size using a grinder to a green juicer, squeezing the beets, and then filtration.

<Preparation Example 6> Preparation of functional vitamin rice

Functional vitamin rice was prepared in the same manner as in Example 1 except that glutinous rice (Hyundai Nongsan) was used instead of white rice.

<Preparation Example 7> Preparation of functional vitamin rice

Functional vitamin rice was prepared in the same manner as in Preparation Example 1 except that brown rice (Hyundai Nongsan) was used instead of white rice.

<Comparative Preparation Example 1> Preparation of functional vitamin rice

Inoculate commercially purchased rice (Hyundai Nongsan, white rice) with 2.0% (v/w) of Monascus purpureus as Hong Guk fungus at a humidity of 75±5% and a temperature of 30±1℃ for 25 days. After solid-state fermentation for a while, it was sterilized at 100° C. for 30 minutes to prepare fermented rice.

Then, the red yeast rice fermented rice is impregnated with a water extract of a vitamin tree fruit and bitter melon fruit mixture at a room temperature of 20-25° C. for 18 hours in a vegetable vitamin extract that further contains the same amount of turmeric extract as the water extract, and functional vitamins Rice was prepared.

Here, the water extract of the fruit of the vitamin tree and the fruit of the bitter gourd is obtained by adding purified water in an amount 10 times the weight of the fruit of the plant to the fruit of the plant, extracting it at 105° C. to 20% of the volume of the initial purified water, and then filtering it. did.

<Comparative Preparation Example 2> Preparation of functional vitamin coated rice

Inoculate commercially purchased rice (Hyundai Nongsan, white rice) with 2.0% (v/w) of Monascus purpureus as Hong Guk fungus at a humidity of 75±5% and a temperature of 30±1℃ for 25 days. After solid-state fermentation for a while, it was sterilized at 100° C. for 30 minutes to prepare fermented rice.

A coating solution containing a water extract of a vitamin tree fruit and bitter melon fruit mixture and a turmeric extract in the same amount as the water extract is first sprayed on the surface of the fermented red yeast rice so as to be 0.5% by weight of the fermented red yeast rice, and the first The coating solution was again sprayed on the surface of the fermented red yeast rice to be 0.5% by weight of the fermented red yeast rice on the surface of the sprayed red yeast rice.

The secondary spray-coated fermented red yeast rice was dried to a moisture content of 15% at a temperature of 40° C. to prepare functional vitamin-coated rice.

<Example 1> Preparation of functional vitamin rice seolgitteok

Using a mill, the functional vitamin rice prepared in Preparation Example 1 was pulverized to have a particle size of 240 to 260 μm using a mill to obtain functional vitamin rice powder.

With respect to 100 parts by weight of the functional vitamin rice powder, 3 parts by weight of wood ear mushroom powder fortified with vitamin D by irradiating 125 kJ/m 2 of ultraviolet rays was added to obtain functional vitamin rice powder with mushroom powder added thereto.

Functional vitamin rice seolgitteok was prepared by putting 5 kg of functional vitamin rice flour, 450 g of soybeans, 500 g of fructooligosaccharide, and 100 g of salt in a steamer and steaming at 100° C. for 25 minutes.

<Example 2> Preparation of functional vitamin rice seolgitteok

Functional vitamin rice seolgitteok was prepared in the same manner as in Example 1 except that the functional vitamin rice prepared in Preparation Example 2 was used as the functional vitamin rice, and shiitake mushroom was used as the mushroom.

<Example 3> Preparation of functional vitamin rice seolgitteok

Functional vitamin rice seolgitteok was prepared in the same manner as in Example 1 except that the functional vitamin rice prepared in Preparation Example 3 was used as the functional vitamin rice.

<Example 4> Preparation of functional vitamin rice seolgitteok

Functional vitamin rice seolgitteok was prepared in the same manner as in Example 1 except that the functional vitamin rice prepared in Preparation Example 4 was used as the functional vitamin rice.

<Example 5> Preparation of functional vitamin rice rice cake

Using a mill, the functional vitamin rice prepared in Preparation Example 5 was pulverized to have a particle size of 240 to 260 μm using a mill to obtain functional vitamin rice powder.

To 5 kg of the functional vitamin rice flour, 150 g of wood ear mushroom powder fortified with vitamin D by irradiating 125 kJ/m 2 of UV light, 500 g of fructooligosaccharide and 100 g of salt were added and mixed to obtain a functional vitamin rice flour mixture.

After the functional vitamin rice flour mixture layer and red bean layer obtained above were alternately laminated in a steamer, steam was heated at 100° C. for 25 minutes to prepare functional vitamin rice rice cake.

<Example 6> Preparation of functional vitamin perfect rice cake

Using a mill, the functional vitamin glutinous rice prepared in Preparation Example 6 was pulverized to have a particle size of 240 to 260 μm using a mill to obtain functional vitamin glutinous rice flour.

In a steamer, put 5 kg of functional vitamin rice powder obtained above, 150 g of wood ear mushroom powder fortified with vitamin D by irradiating 125 kJ/m2 of ultraviolet rays, 500 g of soybeans and 100 g of salt, steam at 100°C for 25 minutes, and put in a mortar After pounding to give it sufficient tenacity, it was cut into a certain size and shape to prepare a functional vitamin glutinous rice cake.

<Comparative Example 1> Preparation of functional vitamin rice seolgitteok

Instead of the functional vitamin rice prepared in Preparation Example 1, the functional vitamin rice prepared in Comparative Preparation Example 1 that did not go through the lactic acid bacteria fermentation step was used, and vitamin D-enhanced wood ear mushroom powder was not used. Functional vitamin rice seolgitteok was prepared in the same manner as in Example 1.

<Comparative Example 2> Preparation of functional vitamin-coated rice seolgitteok

Instead of the functional vitamin rice prepared in Preparation Example 1, the functional vitamin coated rice prepared in Comparative Preparation Example 2 was used, and the vitamin D-enhanced wood ear mushroom powder was not used. Thus, functional vitamin-coated rice seolgitteok was prepared.

<Comparative Example 3> Preparation of rice seolgitteok

Instead of functional vitamin rice prepared in Preparation Example 1, commercially purchased white rice (Hyundai Nongsan) was used, and the same procedure as in Example 1 was performed except that vitamin D-enhanced wood ear mushroom powder was not used. was prepared.

<Experimental Example 1> Measurement of physical properties of functional vitamin rice cake

In order to examine the physical properties of the functional vitamin rice cake prepared in Example 1 and Comparative Example 1, the functional vitamin coated rice cake prepared in Comparative Example 2, and the rice cake prepared in Comparative Example 3, a texture measuring device (TA-XT2, Stable Micro System, England) was used to measure texture.

The size of the sample to be measured was 5×5×2 cm, and the load-displacement curve obtained when the sample was compressed twice consecutively was expressed as an average value obtained by measuring the texture profile analysis (TPA) of the sample three times.

The physical properties of the rice cake were obtained by measuring hardness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness using the texture analyzer. It is shown in Table 1 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

As shown in Table 1 above, the functional vitamin rice cake according to the present invention has significantly lower cohesiveness, adhesion and adhesion, which adversely affect the texture, compared to Comparative Examples 1 and 2, while the hardness and elasticity that have a good effect on the texture And it can be seen that the chewability is significantly higher than those of Comparative Examples 1 and 2.

<Experimental Example 2> Sensory evaluation of functional vitamin rice cake

Functional vitamin rice cake prepared in Example 1 and Comparative Example 1, functional vitamin coated rice cake prepared in Comparative Example 2, and rice cake prepared in Comparative Example 3 Sensory evaluation of 20 well-trained sensory test personnel The results of performing are shown in Table 2 and FIG. 2 below.

At this time, the sensory evaluation was performed in three iterations with a 5-point rating method (1: bad, 2: a little bad, 3: average, 4: a little good, 5: good) for color, taste, texture, and overall preference. did.

As shown in Table 2, it can be seen that the functional vitamin rice cake of Example 1 maintains a soft texture similar to the rice cake of Comparative Example 3 in terms of texture.

On the other hand, it can be seen that the functional vitamin rice cake prepared in Example 1 does not change color, whereas the functional vitamin rice cake of Comparative Example 1 and the functional vitamin-coated rice cake of Comparative Example 2 change color and have poor sensory function. have.

Here, the reason that the functional vitamin rice cake prepared in Comparative Example 1 and the functional vitamin coated rice cake prepared in Comparative Example 2 have poor sensory function is that the impregnated vegetable vitamin extract does not penetrate into the inside of the rice, or the spray-coated component is It is considered that this is because it is detached from the surface of the rice.

Although described with reference to preferred embodiments of the present invention as described above, those of ordinary skill in the art can view the present invention within the scope without departing from the spirit and scope of the present invention as set forth in the following claims. It will be understood that various modifications and variations of the invention are possible.

The functional vitamin rice cake of the present invention is made by using rice flour that has undergone fermentation of red yeast rice and lactic acid bacteria, and has been given plant vitamins, so that the color does not change even when washing in water or steaming, and a soft texture can be realized. Since it can provide, it can be usefully applied to the technical field to which the present invention belongs.

Claims (6)

(a) inoculating rice with honggukgyun and fermenting it;
(b) sterilizing the fermented rice with the red yeast rice to obtain red yeast rice fermented rice;
(c) impregnating the fermented red yeast rice in a vegetable vitamin extract, followed by fermentation with lactic acid bacteria;
(d) pulverizing the lactic acid bacteria fermented rice to obtain a functional vitamin rice flour;
(e) adding vitamin D-enriched mushroom powder to the functional vitamin rice powder by irradiating ultraviolet rays; and
(f) in the method for producing a functional vitamin rice cake, comprising the step of obtaining a rice cake by steaming the functional vitamin rice powder to which the mushroom powder is added,
The fermentation of step (a) is carried out for 20-30 days at a temperature of 25-35 ℃ and a humidity of 70-95% after inoculating the rice with honggukgyun,
The impregnation in step (c) is immersed in the sterilized red yeast rice fermented rice at room temperature of 20-25 ° C. in 0.1 to 5 times the volume of vegetable vitamin extract for 12 to 24 hours,
The method for producing a functional vitamin rice cake, characterized in that the ultraviolet irradiation amount of step (e) is 100 ~ 150 kJ / ㎡. According to claim 1,
The rice is at least one selected from the group consisting of white rice, black rice, brown rice and glutinous rice,
The Hong Guk Gyun is Monascus purpureus ( Monascus purpureus ) or Monascus pilosus ( Monascus pilosus ),
The vegetable vitamin extract is a fruit extract of a plant selected from the group consisting of a vitamin tree, bitter melon, blueberry, blackberry, wild pear, marigold, saengyeolgwi tree, hairy horseradish, and viburnum,
The lactic acid bacteria is at least one selected from the group consisting of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, Lactobacillus fermentum and leuconostoc mecentroid,
The mushroom is a method for producing a functional vitamin rice cake, characterized in that at least one selected from wood ear mushroom, shiitake mushroom and oyster mushroom. delete The method according to claim 1, wherein the vegetable vitamin extract further comprises at least one selected from the group consisting of red yeast rice, beets, turmeric and gardenia. The method according to claim 1, wherein the rice cake is sirutteok, seolgitteok or chal-tteok. A functional vitamin rice cake prepared by the method of any one of claims 1, 2, and 4 to 5.

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