KR102467415B1 - Method for manufacturing pear rolled rice cake and pear rolled rice cake - Google Patents

Abstract

The present invention relates to a method for producing glutinous rice cakes, and more particularly, to a method for producing glutinous rice cakes containing dried fruits, including medicinal effects of pears, and having excellent sensory properties such as aroma, taste, and color.
Baemali glutinous rice cake of the present invention is prepared by steaming the dough containing glutinous rice flour in a steamer and then pushing it with a rolling pin to prepare a glutinous rice base; Preparing a stuffing base by pushing the stuffing containing the dried fruit with a rolling pin and then cooling it; And after positioning the beef base on one side of the glutinous rice base, rolling (rolling) the glutinous rice base and the beef base; includes.

Description

[Method for manufacturing pear rolled rice cake and pear rolled rice cake}

The present invention relates to a method for producing glutinous rice cakes, and more particularly, to a method for producing glutinous rice cakes containing dried fruits, including medicinal effects of pears, and having excellent sensory properties such as aroma, taste, and color.

A pear is a fruit that grows on a pear tree and contains 10-14% sugar, 140-170mg of potassium and 3-6mg of vitamin C in 100g of flesh. It is mainly distributed in the temperate regions of Eurasia. There are more than 20 species all over the world, and they are largely divided into three varieties: Japanese pears, Chinese pears, and Western pears.

In Korea, varieties such as Gosilne, Hwangsilne, and Cheongsilne have been cultivated since ancient times, and depending on the region, Geumhwa pear, Hamheung pear, Anbyeon pear, and Bongsan pear are famous.

Pears are famous for being helpful for bronchial health, and are also known to help with constipation, digestive disorders, and bladder function.

On the other hand, thanks to the well-being culture, research on many rice cakes with functionality is being conducted. Recently, as demand for food palatability is increasing as well as functionality, research on rice cakes with good texture and good nutrition is being conducted.

Accordingly, Korean Patent Registration No. 10-1275326 discloses a 'method for producing rice cake using fruit juice'.

However, since the juice rice cake does not contain pears, the effect of eating pears cannot be obtained, and it is difficult to obtain a chewy texture unique to glutinous rice cakes.

That is, as the demand for rice cakes with various textures and flavors continues to increase according to food taste, research on rice cakes with functionality and high food taste is continuously required.

Republic of Korea Patent No. 10-1275326

An object of the present invention is to provide a manufacturing method capable of producing glutinous rice cakes containing the efficacy of pears, good digestion, and excellent sensory properties such as aroma, taste, and color.

Baemali glutinous rice cake manufacturing method of the present invention for solving the above problems is to prepare a glutinous rice base by steaming the dough containing glutinous rice flour in a steamer and then pushing it with a rolling pin; Preparing a stuffing base by pushing the stuffing containing the dried fruit with a rolling pin and then cooling it; And after positioning the beef base on one side of the glutinous rice base, rolling (rolling) the glutinous rice base and the beef base; includes.

As an embodiment of the present invention, the steps of soaking the dried fruits in water and then crushing them; Boiling the pulverized dried fruits at 90 ° C to 130 ° C to remove moisture; and mixing the water-removed bagel with agar powder and honey.

As an embodiment of the present invention, the dough may be prepared by further mixing 1 to 30 parts by weight of cactus powder with 100 parts by weight of glutinous rice flour.

As an embodiment of the present invention, it may further include a step of coating by applying a concentrate of Sanbijang on the surface of the cooled beef base after the cooling.

Another embodiment of the present invention is characterized in that it provides a rice cake with sticky rice produced by the above manufacturing method.

The manufacturing method of the present invention can produce rice cakes with pear rolls containing the active ingredients of pears and having beneficial effects of pears.

In addition, it is possible to manufacture rice cakes with excellent sensory properties such as aroma, taste, and color.

1 is a photograph of Baemal Yi Chal Tteok prepared by a manufacturing method according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through specific examples or examples including the accompanying drawings. However, the following specific examples or examples are only one reference for explaining the present invention in detail, but the present invention is not limited thereto, and may be implemented in various forms.

Also, unless defined otherwise, all technical and scientific terms have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms used in the description in the present invention are merely to effectively describe specific embodiments and are not intended to limit the present invention.

Also, the singular forms used in the specification and appended claims may be intended to include the plural forms as well, unless the context dictates otherwise.

In addition, when a certain component is said to "include", this means that it may further include other components without excluding other components unless otherwise stated.

Hereinafter, the method for manufacturing glutinous rice cake of the present invention will be described.

A method for manufacturing glutinous rice cake according to an embodiment of the present invention includes preparing a glutinous rice base by steaming a dough containing glutinous rice flour in a steamer and then pushing it with a rolling pin; Preparing a stuffing base by pushing the stuffing containing the dried fruit with a rolling pin and then cooling it; And after positioning the beef base on one side of the glutinous rice base, rolling (rolling) the glutinous rice base and the beef base; to include. Hereinafter, each step will be described in detail.

1. Steps to prepare glutinous rice base

The glutinous rice base can be prepared by mixing water with glutinous rice flour prepared by finely grinding glutinous rice soaked in water to prepare a dough, steaming it in a steamer with steam, and then pushing it with a rolling pin to form a sheet. Specifically, 2 to 20 parts by weight of water may be mixed with 100 parts by weight of glutinous rice flour, but is not limited thereto. After being pushed with a rolling pin, the glutinous rice base may be formed to a thickness of 0.1 cm to 1 cm, more specifically 0.3 cm to 0.7 cm, but is not limited thereto. However, within the above range, it is possible to provide tasters with a unique taste and chewy texture of rice cakes made of glutinous rice.

In one embodiment of the present invention, the dough may be prepared by further mixing 1 to 30 parts by weight of prickly pear powder with 100 parts by weight of glutinous rice flour. If it exceeds the above range and contains prickly pear powder, the unique chewy texture of glutinous rice may be reduced.

Baeknyeoncho powder is for coloring the chalcab base, and it is possible to obtain a glutinous rice base with a more visually superior aesthetic sense. In addition, the unique scent of cactus powder is matched with the beef base of the present invention, which will be described later, so that rice cakes with better flavor can be provided.

2. Steps to prepare beef base

The beef base is made into a sheet by pushing the cow with a rolling pin and then cooled. Cooling may be performed at room temperature for 10 minutes to 1 hour. The cooled beef base allows the manufacturer to easily roll it in the rolling step to be described later, and provides the taster with a chewy texture even with the beef base itself.

First, the steps of soaking the dried fruits in water and grinding them, boiling the crushed dried fruits at 90 ° C to 130 ° C to remove moisture, and mixing the dried fruits with agar powder and honey It is manufactured by

The dried pear may be prepared by peeling the pear, slicing it thin, drying it, immersing the dried pear in starch syrup, honey, sugar water, etc., and boiling it at a high temperature. Alternatively, dried fruit sold in the art may be used.

50 to 100 parts by weight of water is added to 100 parts by weight of the dried fruits, and the dried fruits are soaked for 10 to 1 hour, and then the dried fruits are crushed to a certain size. Specifically, it may be pulverized to have a particle size of about 0.1 to 0.5 mm, but is not limited thereto. However, when pulverized in the above range, it is possible to provide a more diverse texture by providing a chewing texture unique to the bag and the particle. Thereafter, water can be removed by boiling the pulverized dried fruits at low to medium heat (90 ° C to 130 ° C). Moisture may be removed so that the moisture content of the bagel is about 10 to 30%, but is not limited thereto.

Thereafter, it is mixed with agar powder and honey to prepare a filling. 1 to 10 parts by weight of agar powder and 1 to 20 parts by weight of honey may be mixed, but is not limited thereto. However, it is possible to provide a cow having chewiness and sweetness with excellent palatability within the above range.

After that, it can be pushed with a rolling pin to produce a sheet-shaped base. After being pushed with a rolling pin, it may be formed to a thickness of 0.1 cm to 1 cm, more specifically 0.3 cm to 0.7 cm, but is not limited thereto.

3. Step of rolling glutinous rice base and beef base

After placing the beef base on one side of the glutinous rice base prepared as described above, it is possible to prepare the rice cake with sticky rice cake of the present invention by rolling it to a certain size at one edge. Specifically, it may be rolled to have a diameter of about 5 cm or less so that the taster can easily consume it.

After that, depending on your taste, the surface of the rice cake may further include other garnishes such as bread crumbs and bean powder, and it can be cut into appropriate sizes and consumed.

4. Sanbijangi Concentrate Coating Step

The cooled beef base may further include a step of coating by applying a sanbijang concentrate before rolling.

Serratula coronata is a perennial plant of the dicotyledonous plant Bellflower Asteraceae, and is rich in flavonoids effective for anti-allergy, anti-inflammatory and anti-fungal effects, and is known to have an effect of lowering cholesterol in the blood.

In the present invention, leaves or young shoots are used for fern.

After washing 1 to 3 times with clean running water, the acid rain is extracted at a low temperature of 60 to 80 ° C. under vacuum using purified water. For example, after adding 30 parts by weight of acid spleen to 100 parts by weight of purified water in a vacuum low-temperature extractor, vacuum extraction at 60 to 80 ° C. for 2 to 20 hours under vacuum (10 to 200 torr) conditions, and filtration to obtain acid spleen extract manufacture

In the case of using vacuum low-temperature extraction as described above, acid spleen suppresses the destruction of its own nutrients and at the same time removes the unique smell, which is preferable because it can suppress the deterioration of the unique odor of the soy base itself, including the dried fruit. .

Next, the sanbijang extract is concentrated to obtain a sanbijang concentrate. Concentration can be accomplished in a variety of ways. For example, vacuum concentration may be performed at a low temperature of 50 to 60° C. under reduced pressure (400 to 700 torr) conditions using a vacuum concentrator. Through concentration under reduced pressure, the acid spleen extract is concentrated to 1/10 to 1/5 in volume.

By coating the acid bijang concentrate on the surface of the beef base, deterioration and discoloration are suppressed even when exposed to oxygen, and long-term storage stability is increased. In addition, the coating has the effect of further improving the sweet flavor, which further enhances the palatability of intake. It increases.

The finally prepared Baemal-Ichaltteok provides a chewy texture and enhances taste and flavor, so the preference is very good.

The present invention will be described in more detail based on the following Examples and Comparative Examples. However, the following Examples and Comparative Examples are only one example for explaining the present invention in more detail, and the present invention is not limited by the following Examples and Comparative Examples.

(Example 1)

After mixing 10 parts by weight of Baeknyeoncho powder with 100 parts by weight of glutinous rice flour, a dough was prepared by mixing 10 parts by weight of water with respect to 100 parts by weight of glutinous rice flour. The prepared dough was put on a steamer (150~200℃) and steamed for 20 minutes. Thereafter, 20 parts by weight was evenly distributed over the steamed dough, and then steamed for 5 minutes. Then, it was pushed with a rolling pin to prepare a glutinous rice base having a thickness of 0.5 cm.

After pouring 50 parts by weight of hot water (about 80 ° C) into 100 parts by weight of dried fruit (pear, TS food), it was stored for 30 minutes and called dried fruit. After pulverizing the soaked bagel fruit to an average particle size of 0.3 cm, it was boiled at 130 ° C until the moisture content was about 30%. Thereafter, 5 parts by weight of agar powder and 10 parts by weight of honey were mixed with 100 parts by weight of rice, and then pushed with a rolling pin to prepare a base of 0.5 cm thickness and cooled at room temperature for 30 minutes.

After placing the beef base on one side of the prepared glutinous rice base, Baemal-Ichaltteok with a diameter of 5 cm was prepared. After coating the surface of the prepared rice cake with bread crumbs, it was cut into bite-sized pieces.

1 is a photograph of Baemal-Ichaltteok prepared by the manufacturing method of Example 1 of the present invention. Referring to Figure 1, it was confirmed that the aesthetic sense is visually excellent.

(Example 2)

In the manufacturing method of Example 1, the same as the method of Example 1, except that the surface of the beef base cooled at room temperature was coated with the acid rain concentrate using a mister, and the beef base dried for 1 hour in a shaded place was used. Baemali glutinous rice cake was prepared by the method.

Sanbijang extract was prepared by vacuum extraction at 60 ° C. for 12 hours using 30 parts by weight of Sanbijang young shoots washed with water three times with respect to 100 parts by weight of purified water to prepare Sanbijang extract. It was concentrated under reduced pressure in a volume of / 5 to prepare a Sanbijang concentrate.

(Comparative Example 1)

Matcha rice cake was prepared in the same manner as in Example 1, except that commercially available strawberry jam was used instead of dried fruits and honey in the manufacturing method of Example 1.

(Comparative Example 2)

Matcha rice cake was prepared in the same manner as in Example 1, except that commercially available blueberry jam was used instead of dried fruits and honey in the manufacturing method of Example 1.

<Sensory evaluation>

Sensory evaluation was conducted on the above Examples and Comparative Examples. The matcha rice cakes of Examples 1 and 2 and Comparative Examples 1 and 2 were cut into bite-sized pieces and then tasted and evaluated. The panel selected 20 adult males and females who had undergone appropriate training and had them evaluate the appearance, aroma, taste, and overall acceptability by the following 10-point scale method. The results are shown in Table 1 below.

sample incense Color Exterior taste soft
texture chewiness overall sign Example 1 7.1±1.7 7.6±1.4 7.7±1.4 7.3±1.8 7.1±1.4 6.8±1.9 7.1±1.6 Example 2 7.1±1.7 7.6±1.4 7.7±1.4 7.5±1.7 7.1±1.4 7.9±1.9 7.5±1.6 Comparative Example 1 7.1±1.5 7.7±1.2 7.5±1.4 6.5±1.6 7.8±1.1 7.7±1.1 7.0±1.5 Comparative Example 2 7.1±1.8 7.0±1.4 7.2±1.6 6.7±1.8 6.2±1.5 5.9±1.8 6.4±1.7

(1: very bad ~ 10: very good)

Looking at the results of Table 1, the appearance was similar, but it was found that the examples had higher scores than the comparative examples in taste and aroma. In the case of the appearance, Examples 1 and 2 showed yellow light in the soybean part as shown in FIG. 1 by the bageon fruit, and Comparative Example 1 was red and Comparative Example 2 was blue. In addition, in terms of taste and aroma, Examples 1 and 2 were evaluated to have much better taste and aroma than comparative examples due to the addition of a unique taste and aroma.

<Radical scavenging activity>

The results of measuring the radical scavenging activity of Sanbijang concentrate are shown in Table 1 below.

Antioxidant activity (electron donation ability, EDA%) of the samples was measured by modifying the method of Blois. After mixing 2 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution with 2 mL of the sample, it was allowed to stand for 30 minutes, and then the absorbance was measured at 517 nm. The radical scavenging activity was expressed as the rate of decrease in absorbance between the sample-added and non-added groups. Radical scavenging activity was calculated by the following formula, and the results are shown in Table 1 below.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-added) × 100

In the experiment, BHT (synthetic antioxidant) was used as a sample of the acid rain concentrate of Example 2 as a sample of the experimental group and as a sample of the control group.

division Radical scavenging activity Experimental sphere 57.9±0.65 control 56.8±0.4

Looking at the results of Table 2, the radical scavenging activity of the concentrate of Example 2 was found to be superior to the radical scavenging activity of the conventional synthetic antioxidant used as a control. Through the above experimental results, the Baemali Chalktteok of the present invention containing Sanbijang concentrate exhibits antioxidant performance and can be stored and used for a long time as it can prevent spoilage.

In the above, the present invention has been described with reference to embodiments, but these are only examples, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true protection scope of the present invention should be defined only by the appended claims.

Claims (5)

After steaming the dough containing glutinous rice flour in a steamer, preparing a glutinous rice base by pushing it with a rolling pin;
Preparing a stuffing base by pushing the stuffing containing the dried fruit with a rolling pin and then cooling it; and
After positioning the beef base on one side of the glutinous rice base, rolling the glutinous rice base and the beef base; Including,
Further comprising the step of coating the surface of the beef base by applying a concentrate of Sanbijang,
The Sanbijangi concentrate is obtained by adding 30 parts by weight of Sanbijang based on 100 parts by weight of purified water, vacuum extraction at 60 to 80 ° C. under a vacuum condition of 10 to 200 torr, filtering, and concentration under reduced pressure. Manufacturing method of. According to claim 1,
said cow
Soaking the dried fruits in water and grinding them;
Boiling the pulverized dried fruits at 90 ° C to 130 ° C to remove moisture; and
Mixing the water-removed bagel with agar powder and honey; According to claim 1,
The dough is prepared by mixing 1 to 30 parts by weight of Baeknyeoncho powder with 100 parts by weight of glutinous rice flour. delete Baemal-Ichaltteok prepared by the manufacturing method of any one of claims 1 to 3.

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