KR102544817B1 - Method of manufacturing rice cake using cordyceps extract and rice cake produced thereby - Google Patents

Abstract

The present invention relates to a method for producing rice cakes using a cordyceps sinensis extract and rice cakes prepared thereby.
Method for producing rice cake using cordyceps sinensis extract according to the present invention includes a material preparation step of preparing materials (S100); Glutinous rice soaking step (S200) called after washing glutinous rice among the materials; Glutinous rice flour manufacturing step (S300) of producing glutinous rice flour by grinding the called glutinous rice; A material mixing step (S400) of mixing the materials to prepare a mixture; A mixture aging step of storing and aging the mixture (S500); A mixture steaming step (S600) of steaming the aged mixture by heating it with steam by supplying steam to the aged mixture; A mixture punching step (S700) of punching the steamed mixture by applying pressure; And a forming step (S800) of forming a rice cake by shaping the punched mixture.
According to the configuration described above, the method for producing rice cake using the Cordyceps sinensis extract according to the present invention manufactures rice cakes using the Cordyceps sinensis extract and various additives, thereby suppressing aging to increase the shelf life and shelf life, as well as taste and nutrition This excellent and nutritionally balanced rice cake can be manufactured that can satisfy the preference of modern consumers who value health.

Description

Manufacturing method of rice cake using cordyceps sinensis extract and rice cake made thereby

The present invention relates to a method for producing rice cakes using cordyceps sinensis extract and to rice cakes produced thereby, and more particularly, by preparing rice cakes using cordyceps sinensis extract and various additives, aging is suppressed to increase shelf life and shelf life It relates to a method for producing rice cakes using cordyceps extract that can satisfy the preference of modern consumers who value health as well as have excellent taste and nutrition and are nutritionally balanced, and rice cakes produced thereby.

In general, rice cake is a general term for food made by steaming, boiling, or steaming grain flour in a steamer and then kneading it. Depending on the ingredients and shapes mixed with rice or glutinous rice flour, which is the main ingredient, rice cake, white rice cake, bar rice cake, songpyeon, injeolmi, red bean rice cake With various names and shapes, such as , dumplings, and glutinous rice cakes with red bean paste, it is a traditional food indispensable for congratulations and condolences and various events in Korea. However, as industrialization progresses rapidly and lifestyles and eating habits become westernized, the consumption of rice cakes is decreasing as eating out and snacks become more diverse.

Recently, a well-being culture, which is a lifestyle or cultural code that pursues a healthy body and mind away from busy daily life and instant food, is a social boom.

Therefore, in recent years, as rice cakes have become known as foods with a small volume and high calorie content, there is a trend that they are often used as meal substitutes and snacks at home or outside as a healthy or diet food. In line with this trend, products with excellent taste and aroma have been developed, and they are being used as important dietary foods for all ages as well as the elderly.

On the other hand, Cordyceps sinensis is a kind of mushroom named for its appearance that it enters the body of an insect during the winter, absorbs nutrients and kills the insect, and makes grass (mushroom) from the body of the dead insect in the summer.

Mushroom strains of the genus Cordyceps belong to Ascomycota, Pyrenomycetes, Clavicipitaceae, and Codyceps from a taxonomic point of view. Known. Among them, Militaris Cordyceps is a kind of insect parasitic fungi that forms an orange club-shaped locus, mainly using larvae or pupae of Lepidoptera as a host, and the ascitic horn is a semi-protruding type and is threaded inside a cylindrical ascus. Shaped ascospores are present.

Cordycpin, a physiologically active substance, is known for its efficacy on Cordyceps sinensis. As a natural compound of the 3'-deoxyadenosine family, it has been shown in clinical trials that it has antibacterial, antitumor and anticancer effects.

In particular, Cordyceps Militaris contains a relatively large amount of Cordycepin among many Cordyceps, and its fruiting bodies are known to protect the lungs and strengthen the kidneys. It is used as an expensive herbal medicine mainly used for body control after illness and for restorative medicine.

In addition, among the pharmacological components of Militaris Cordyceps sinensis, it contains properties that enhance immune function, so it is effective for colds, pulmonary tuberculosis, chronic cough, asthma, seizures, anemia, male sexual dysfunction, high blood pressure, etc. In addition to cordycepin, D- It contains a large amount of polysaccharides together with mannitol (D-mannitol) and quinic acid, and is known to have a high content of various amino acids.

Domestic Patent No. 10-1111300 (registered on January 25, 2012) Domestic Patent No. 10-1309361 (registered on September 10, 2013) Domestic Patent No. 10-1325870 (registered on October 30, 2013)

In the present invention, by manufacturing rice cakes using cordyceps sinensis extract and various additives, aging can be suppressed, shelf life and shelf life can be increased, taste and nutrition are excellent, and nutritionally balanced, so that modern consumers who value health It is to provide a method for producing rice cake using cordyceps sinensis extract that can satisfy preference and a rice cake prepared thereby.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

Method for producing rice cake using cordyceps sinensis extract according to the present invention includes a material preparation step of preparing materials (S100); Glutinous rice soaking step (S200) called after washing glutinous rice among the materials; Glutinous rice flour manufacturing step (S300) of producing glutinous rice flour by grinding the called glutinous rice; A material mixing step (S400) of mixing the materials to prepare a mixture; A mixture aging step of storing and aging the mixture (S500); A mixture steaming step (S600) of steaming the aged mixture by heating it with steam by supplying steam to the aged mixture; A mixture punching step (S700) of punching the steamed mixture by applying pressure; And a forming step (S800) of forming a rice cake by shaping the punched mixture.

In the material preparation step (S100), cordyceps sinensis extract, fermented black deodeok powder, nonglutinous rice flour, salt, glutinous rice, tapioca starch, pineapple concentrate, krill oil, and purified water may be prepared as the materials.

In the glutinous rice soaking step (S200), the glutinous rice is washed, mixed with 5 to 10 parts by weight of stevia extract and 100 to 150 parts by weight of purified water based on 100 parts by weight of the washed glutinous rice, and then immersed for 1 to 3 hours can be called

In the material mixing step (S400), 1 to 5 parts by weight of Cordyceps sinensis extract, 1 to 3 parts by weight of fermented black deodeok powder, 20 to 30 parts by weight of nonglutinous rice flour, 0.1 to 1.5 parts by weight of salt, 3 to 7 parts by weight of glutinous rice flour, tapioca 4 to 8 parts by weight of starch, 0.1 to 1 part by weight of pineapple concentrate, 0.2 to 0.6 parts by weight of krill oil, and 10 to 30 parts by weight of purified water may be mixed in a weight ratio.

Aging of the mixture in the mixture aging step (S500) may be performed by storing the mixture at a temperature of 4 to 8 ° C. for 5 to 10 hours.

In the mixture steaming step (S600), steam is supplied to the aged mixture to be steamed, but the steam is steamed by heating at a pressure of 5 to 7 kgf / cm ² and a temperature of 125 to 135 ° C. for 30 to 100 minutes.

In addition, the present invention includes a rice cake using the cordyceps sinensis extract prepared by the above method.

Details of other embodiments are included in the detailed description.

The method for producing rice cakes using the cordyceps extract according to the present invention manufactures rice cakes using the cordyceps extract and various additives, thereby suppressing aging to increase the shelf life and shelf life, as well as providing excellent taste and nutrition and nutritional value. It is possible to manufacture rice cakes that can satisfy the preference of modern consumers who value health by being balanced with

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method for manufacturing rice cake using a Cordyceps sinensis extract according to the present invention.

The advantages and features of the present invention, and how to achieve them, will become clear with reference to the detailed description of the embodiments below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the spirit of the present invention will be sufficiently conveyed to those skilled in the art.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having meanings consistent with the meanings in the context of the related art, and unless explicitly defined in this application, they should not be interpreted in ideal or excessively formal meanings. don't

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of a method for manufacturing rice cake using the Cordyceps sinensis extract according to the present invention will be described in detail.

1 is a flow chart for explaining a method for manufacturing rice cake using a Cordyceps sinensis extract according to the present invention.

Referring to Figure 1, the method for producing rice cake using the Cordyceps sinensis extract according to the present invention is a material preparation step (S100), glutinous rice soaking step (S200), glutinous rice flour manufacturing step (S300), material mixing step (S400), mixture aging It includes a step (S500), a mixture steaming step (S600), a mixture punching step (S700) and a forming step (S800).

1. Material preparation step (S100)

The material preparation step (S100) is a step of preparing materials for manufacturing rice cakes.

In the material preparation step (S100), cordyceps sinensis extract, fermented black deodeok powder, nonglutinous rice flour, salt, glutinous rice, tapioca starch, pineapple concentrate, krill oil, and purified water may be prepared as the materials.

The Cordyceps extract can be prepared by extracting useful components of Cordyceps sinensis. Cordycpin, a physiologically active substance, is known for its efficacy against Cordyceps sinensis, and Cordycpin is a natural compound of the 3'-deoxyadenosine family. It has been found in clinical trials that it has antibacterial, antitumor and anticancer effects.

In particular, Cordyceps Militaris contains a relatively large amount of Cordycepin among many Cordyceps, and its fruiting bodies are known to protect the lungs and strengthen the kidneys. It is used as an expensive herbal medicine mainly used for body control after illness and for restorative medicine.

In addition, among the pharmacological components of Militaris Cordyceps sinensis, it contains properties that enhance immune function, so it is effective for colds, pulmonary tuberculosis, chronic cough, asthma, seizures, anemia, male sexual dysfunction, high blood pressure, etc. In addition to cordycepin, D- It contains a large amount of polysaccharides together with mannitol (D-mannitol) and quinic acid, and is known to have a high content of various amino acids.

The Cordyceps sinensis extract prepared by the following method may be used.

First, by washing the Cordyceps sinensis, foreign substances attached to the surface of the Cordyceps sinensis may be removed.

In the above step, after immersing the Cordyceps sinensis in a mixed solution consisting of lemon juice and salt solution for 3 to 5 minutes, the Cordyceps sinensis can be washed with purified water, wherein the lemon juice and salt solution are mixed at a weight ratio of 1:5. It can be.

The lemon juice and salt solution can sterilize the Cordyceps sinensis and prevent it from being easily corrupted. A salt solution having a concentration of 1 to 3% by weight may be used.

Next, the washed Cordyceps sinensis may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it may be performed by irradiating microwaves on the washed cordyceps under a pressure of 60 to 70 mbar, the step is performed at a temperature of 40 to 50 ° C for 5 to 10 minutes, and 2.2 GHz on the washed It can be done by irradiating microwaves.

The microwave can penetrate into the interior of Cordyceps sinensis and exhibit a volumetric heating effect for heating. When the microwave is irradiated, the water molecules inside Cordyceps sinensis vibrate or rotate according to the polarity change of the microwave, and such polarization vibration This friction between molecules can lead to an exothermic phenomenon. If Cordyceps sinensis is dried by irradiating microwaves under reduced pressure, swelling occurs due to internal heating of Cordyceps sinensis. This destruction also generates a sterilization effect, and also, the active ingredients of Cordyceps sinensis can be effectively leached during subsequent extraction due to expansion by internal heating of Cordyceps sinensis.

Next, the vacuum-dried cordyceps can be aged. In the step, the vacuum-dried cordyceps is stored at a temperature of 10 to 15 ° C. for 30 to 40 hours, thereby stabilizing the properties of the cordyceps.

Subsequently, purified water is mixed with the matured cordyceps sinensis and then heated to prepare a cordyceps extract enriched with useful components of cordyceps sinensis.

In the above step, after mixing in a weight ratio of 1000 to 1500 g of the matured cordyceps sinensis per 10 to 15 liters (L) of purified water, primary heating is performed at a temperature of 90 to 95 ° C. for 60 to 80 minutes, and a temperature of 70 to 75 ° C. It can be prepared through a process of secondary heating for 300 to 400 minutes.

If the above step is performed within the above lower limit range, a problem may occur in which useful components of Cordyceps sinensis are not sufficiently extracted, and when carried out in excess of the above upper limit range, residues of Cordyceps sinensis may occur, resulting in deterioration of the physical properties of the Cordyceps sinensis extract. problems can arise.

The fermented black deodeok powder can be prepared by pulverizing the fermented black deodeok. It has been called one of the five ginseng along with ginseng and has been widely used as a food and herbal ingredient.

The main components of deodeok include polyphenol, saponin, triterpene, steroid compounds, polyacetylene such as lobetyolin, and neutral lipids. Physiological activities such as cholesterol suppression, antioxidation, antimutation, and antitumor activity have been reported, and research is being conducted to utilize it as a material for health functional foods.

In addition, in oriental medicine, the deodeok has excellent effects such as sowing, tonic, antipyretic, expectorant, drainage, recovery after illness and promotion of milk secretion, and has been used for disease treatment purposes.

The fermented black deodeok powder prepared by the following method may be used.

First, deodeok can be prepared and washed to remove foreign substances.

In the above step, foreign substances attached to the deodeok may be removed by washing the prepared deodeok with purified water.

Next, the washed deodeok may be dried to remove moisture remaining in the deodeok.

In the above step, in order to prevent the rapid evaporation of the moisture contained in the washed deodeok and the disappearance of the inherent fragrance during sunlight drying, it may be performed using a dryer or shade. For example, the washed deodeok It can be dried for 40 to 60 hours in a dryer maintained at a temperature of 23 to 27 ° C.

That is, in the above step, the moisture contained in the deodeok is gradually and evenly evaporated under the above process conditions, so that the cell tissue of the deodeok is destroyed to facilitate air penetration, thereby promoting fermentation.

Next, a fermentation broth for fermenting the dried deodeok can be prepared.

In the above step, the fermentation broth prepared by the following method may be used as the fermentation broth.

In order to prepare the fermentation broth, first, nonglutinous rice may be prepared, washed, and then soaked in water to be soaked.

The above step may be performed by immersing the washed nonglutinous rice in water at a temperature of 25 to 30 ° C. for 50 to 100 minutes.

Next, it is possible to prepare godubap by heating the soaked non-glutinous rice.

In the above step, after mixing water of 1.5 to 2 times the weight of the soaked non-glutinous rice, it is heated at a heat source of 110 to 130 ° C for 50 to 100 minutes to prepare godubap suitable for culturing fermented bacteria.

Next, it is possible to prepare a fermented culture medium by mixing fermented bacteria, yeast, minerals and purified water in the godubap.

In this step, 3 to 7 parts by weight of fermented bacteria, 4 to 8 parts by weight of yeast, 0.5 to 1.5 parts by weight of minerals and 80 to 120 parts by weight of purified water may be mixed in a weight ratio with respect to 100 parts by weight of the godubap total.

As the fermenting bacteria, Aspergillus oryzae ( Aspergillus duck material) can be used. Usually, the optimum temperature for growth is around 30℃, and it likes high temperature and high humidity, and the organic acids produced are kojic acid and gluconic acid. In addition, the Hwanggukgyun is widely used as an excellent fermentation mold that can produce soy sauce, soybean paste, red pepper paste, etc. by using the action of amylase, that is, the power to decompose starch into sugar. can be used

The minerals refer to minerals that are absorbed by the deodeok during fermentation and steaming of the deodeok and are required in relatively small amounts for the growth, maintenance and reproduction of the human body, calcium, phosphorus, potassium, magnesium, manganese, iodine, selenium, At least one selected from the group consisting of molybdenum and cobalt may be used.

Subsequently, fermented deodeok may be prepared by mixing the dried deodeok and fermented deodeok culture medium and fermenting the deodeok.

In the above step, after mixing in a weight ratio of 30 to 50 parts by weight of the fermentation broth with respect to 100 parts by weight of the dried deodeok, it may be fermented for 20 to 40 hours at a temperature of 24 to 26 ° C. If it is carried out below the range, it may cause difficulty in sufficiently fermenting the deodeok, and if it exceeds the upper limit range, the physical properties of the fermented black deodeok produced may be deteriorated.

Next, the fermented deodeok may be washed and then cut, and the cut fermented deodeok may be dried to remove moisture remaining in the cut fermented deodeok.

In the above step, after cutting the fermented deodeok in units of a certain length, it may be dried for 30 to 40 hours in a dryer maintained at a temperature of 30 to 35 ° C.

Next, fermented black deodeok can be produced by heating and steaming the cut and dried fermented deodeok and then aging.

In the above step, 2000 to 3000 parts by weight of a mixture of paraffin and cooking oil mixed at a weight ratio of 1: 1, respectively, with respect to 100 parts by weight of the cut and dried fermented deodeok is put into a heating container and then heated to 90 to 95 ° C. temperature for 10 to 20 minutes, then steamed by maintaining the temperature at a temperature of 80 to 85 ° C. for 40 to 50 minutes, and aged at a temperature of 75 to 80 ° C. for 5 to 10 minutes. And, fermented heukdeodeok can be prepared by performing the above process 10 times.

In the above step, liquid paraffin may be used as the paraffin. The liquid paraffin is a non-drying oil that does not dry and is a hydrocarbon-based mineral oil, for example, NF or FDA Grade with a molecular weight of C ₈ White mineral oils in the range of ~C ₃₂ may be used. At this time, the kinematic viscosity standard may have a range of 6 to 100 CST at 37.8 ° C. as ISO VG (Viscosity Grade).

In addition, the edible oil is a fatty acid ester (Glyceride) of glycerol obtained from seeds, nuts, fruits, etc. of animals or plants, and is added as a seasoning to give a flavor when cooking food, or is widely used for frying or roasting various types of fish or meat. It refers to the edible oil used.

Then, fermented black deodeok powder can be prepared by pulverizing and powdering the fermented black deodeok.

In the above step, the fermented heukdeodeok powder can be prepared by pulverization using a known grinder, and the configuration of pulverization using the grinder is a known technique in the art, so the convenience of explanation and the technical idea of the present invention For clarity, a detailed description thereof will be omitted.

The tapioca starch enables rice cakes to maintain viscosity and elasticity for a long time due to its high viscosity, and also has an economical advantage because it is cheaper than conventional starches such as corn starch.

That is, the tapioca starch refers to vegetable starch (=starch) obtained from the roots of cassava. The roots of cassava contain 20 to 30% of starch, which is mashed, washed with water to precipitate the starch, and then dried. to make tapioca. It is an important food resource in Southeast Asia and is used in the manufacture of starch sugar, caramel, and confectionery, and is also used as a textile glue. Since it is characterized by excellent viscosity enough to be used as a textile paste, in the present invention, rice cakes having a chewy and moist texture can be prepared using the viscosity and elasticity of tapioca starch.

The pineapple concentrate may be prepared using pineapple. The pineapple is a fruit of Ananas, a tropical plant, and is enjoyed by everyone because it has a sweet and sour taste as well as a very good fragrance, especially bromelain. Since it contains enzymes, eating it as a dessert after eating meat is a great help in digestion.

In addition, pineapple contains a large amount of vitamins A, B, and C. These vitamins can greatly contribute to the prevention of colds and various adult diseases in that they help strengthen immunity. It is known to promote sodium excretion in the body, prevent various blood vessel-related diseases with potassium, prevent osteoporosis with manganese, and help digestive health with rich fiber.

The pineapple concentrate may be a pineapple fermented concentrate prepared by the following manufacturing method.

In order to prepare the pineapple concentrate, first, pineapple may be prepared and then washed.

In the above step, washing may be performed using purified water in which sodium bicarbonate is dissolved. That is, the sodium bicarbonate (NaHCO ₃ ) is also used as a food additive, is non-toxic, and may have functions such as penetration, diffusion, and expansion. In the above step, the concentration range is 1 to 3 (w / w)% Eggplant can be sterilized and cleaned on the surface of pineapple by using a sodium bicarbonate solution. At this time, the fruit and root of the pineapple may be used as the pineapple.

Next, the pineapple may be enzymatically digested.

In the above step, alpha amylase, pectinase, xylanase and cellulase are used as enzymes for enzymatic degradation of the pineapple, and 100 parts by weight of the total pineapple 0.01 to 0.03 parts by weight of α-Amylase, 0.02 to 0.04 parts by weight of Pectinase, 0.03 to 0.05 parts by weight of Xylanase and 0.02 to 0.04 parts by weight of Cellulase It can be performed by mixing in a weight ratio and storing the pineapple mixed with the enzyme at a temperature of 38 to 42 ° C. for 30 to 60 hours.

Next, the enzyme-digested pineapple may be stored and aged.

In the above step, the enzymatically digested pineapple may be stored at a temperature of 8 to 12 ° C. for 10 to 50 hours. If the step is performed below the lower limit range, the pineapple is not sufficiently matured may occur, and when carried out in excess of the above upper limit range, a problem of deterioration of the physical properties of the pineapple may occur.

Subsequently, the filtered pineapple liquid can be prepared by filtering the aged pineapple using a filter.

In the above step, fine foreign substances contained in the pineapple may be removed by filtering the aged pineapple to prepare a filtered pineapple liquid. A filter may be used.

Next, the filtered pineapple liquid may be fermented to prepare a fermented pineapple liquid, and the fermented pineapple liquid may be concentrated and sterilized to prepare a fermented pineapple liquid concentrate.

In the above step, the pineapple fermented liquid can be prepared by mixing vegetable lactic acid bacteria in a weight ratio of 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the filtered pineapple liquid, and then fermenting for 2 to 6 days at a temperature of 18 to 22 ° C. , The pineapple fermentation concentrate may be prepared by concentrating the pineapple fermentation broth using a vacuum concentrator known in the art.

In the above step, vegetable lactic acid bacteria are used to ferment the filtered pineapple liquid. As the vegetable lactic acid bacteria, known lactic acid bacteria capable of fermenting the filtered pineapple liquid may be used. For example, the vegetable lactic acid bacteria include lactobacillus. Bacillus plantarum ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU/g) can be used.

The krill oil can be prepared using krill, and the krill is known to contain a phospholipid compound having a structure similar to that of human cell membrane components. Therefore, it is known that the oil extracted from krill is better absorbed into the human body than other fish oils.

In addition, krill oil contains vitamins A, E, and D in addition to lipids such as omega-3, and especially contains a substance called astaxanthin, which is a powerful antioxidant. It is reported to be twice as large.

In other words, krill is nutritionally composed of high-quality protein and lipid, fresh krill contains up to 10% lipid, and the lipid of krill is eicosapentaenoic acid, a polyunsaturated fatty acid omega-3. (EPA) and docosahexaenoic acid (DHA) contain about 40%, and phospholipids contain about 40-50%. In addition, it is useful because it contains astaxanthin, an antioxidant of fat-soluble carotenoids.

In order to prepare the krill oil, first, the krill may be prepared and washed, and then the washed krill may be dried.

Drying of the washed krill may consist of first drying and second drying. The first drying is performed by drying the washed krill at a temperature of 50 to 60 ° C for 5 to 15 hours. The remaining moisture can be removed first.

In addition, the second drying can dry the first dried krill with hot air, and the second drying is by applying hot air at a temperature of 110 to 130 ° C to the first dried krill for 30 to 50 minutes can be performed

Next, the second dried krill may be pulverized and powdered, and then aged to produce a krill aged powder.

In the above step, the pulverization of the second dried krill is pulverized by pulverizing the second dried krill to a particle size of 5 to 10 mm, and the aging of the powdered krill is the powdered krill 6 to 8°C for 20 to 40 hours.

Next, enzyme and acid may be mixed with the krill aged powder and stored to enzymatically decompose.

That is, in the above step, after mixing the enzyme and acid with the krill aged powder, the enzyme and acid mixed krill aged powder can be enzymatically decomposed by storing the krill aged powder at a temperature of 36 to 38 ° C for 10 to 30 hours. Enzymatic degradation of the krill aged powder can be performed using an enzyme capable of separating proteins, chitin, and immunoactive polysaccharides present in the krill.

In the above step, commercially known proteases, chitinases, pectinases, and xylanases are used as the enzymes, and citric acid and ascorbic acid are used as the acids. Binic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of chitinase, 0.005 parts by weight of pectinase, based on 100 parts by weight of the krill aged powder. to 0.009 parts by weight, 0.008 to 0.012 parts by weight of Xylanase, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid, by mixing in a weight ratio, the pH of the krill aged powder mixed with the enzyme and acid can be adjusted to be between 3.5 and 6.5.

Subsequently, krill oil can be prepared by squeezing the enzymatically digested krill aged powder to separate the oil.

In the above step, the composition of squeezing the fermented krill shrimp using an expeller, separating oil, etc. is a known technique to those skilled in the art, so for convenience of explanation and clarity of the technical idea of the present invention, hereby A detailed description thereof will be omitted.

2. Glutinous rice soaking step (S200)

The glutinous rice soaking step (S200) is a step called after washing the glutinous rice among the materials.

In the glutinous rice soaking step (S200), the sweetness of the stevia extract may permeate into the glutinous rice by washing the glutinous rice in purified water and soaking in purified water and stevia extract.

That is, in the glutinous rice soaking step (S200), the glutinous rice is washed and mixed in a weight ratio of 5 to 10 parts by weight of stevia extract and 100 to 150 parts by weight of purified water based on 100 parts by weight of the washed glutinous rice, and then for 1 to 3 hours It may be soaked and soaked. If the soaking of the washed glutinous rice is performed below the lower limit range, a problem may occur in which the glutinous rice is not sufficiently soaked, and when it is performed in excess of the upper limit range, the glutinous rice is excessively It may be called, and a problem of deterioration of physical properties may occur.

In the glutinous rice soaking step (S200), the stevia extract prepared by the following manufacturing method may be used.

In order to prepare the stevia extract, first, fresh stevia leaves may be prepared, and then foreign substances attached to the stevia leaves may be removed.

In the above step, _{the prepared raw stevia leaves can be washed with purified water in which sodium bicarbonate (NaHCO 3 )} is dissolved. can have

The sodium bicarbonate is also used as a food additive, is non-toxic, and has functions such as penetration, diffusion, and expansion. By washing the fresh stevia leaves with purified water in which sodium bicarbonate is dissolved, the cell walls of the mold are expanded. The raw stevia leaves can be sterilized and washed at the same time.

Next, the washed fresh stevia leaves may be naturally dried to remove moisture contained in the fresh stevia leaves.

In the above step, the washed fresh stevia leaves can be dried at a temperature of 30 to 35 ° C. for 1 to 3 days. By drying the fresh stevia leaves in the above range, the fragrance of the fresh stevia leaves can be kept alive.

Next, the natural dried fresh stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

The above step may be performed by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45 ° C for 30 to 100 seconds, and It can be carried out by irradiating microwaves of 2 to 2.2 GHz.

The microwave can penetrate into the inside of the fresh stevia leaf and exhibit a volumetric heating effect, and when the microwave is irradiated, the water molecules inside the fresh stevia leaf vibrate or rotate according to the polarity change of the microwave. Polarization vibration leads to friction between molecules, which can cause an exothermic phenomenon. When raw stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs by heating the inside of the fresh stevia leaves, and by this instantaneous internal heating and swelling, A sterilization effect is also generated by destroying the cell membrane inside the fresh stevia leaves, and the components of stevia can be effectively leached when preparing a stevia extract later by swelling the inside of the fresh stevia leaves by heating.

Subsequently, a stevia extract may be prepared by extracting the vacuum-dried raw stevia leaves.

In the above step, the vacuum-dried raw stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, and the convenience of explanation and the technical skills of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

3. Glutinous rice flour manufacturing step (S300)

The glutinous rice flour manufacturing step (S300) is a step of preparing glutinous rice flour by grinding the called glutinous rice.

In the glutinous rice flour manufacturing step (S300), the soaked glutinous rice is sieved to remove moisture by gravity for 1 to 3 hours, and the moisture-removed glutinous rice is dried using a dryer, and then the dried rice is milled Grinding can produce glutinous rice flour having a particle size of 100 to 300 mesh.

At this time, the soaked glutinous rice is sieved to remove moisture, and the moisture-removed glutinous rice is heat-treated in a constant temperature dryer at 50 to 55 ° C for 3 to 5 hours, then air-dried at a temperature of 18 to 22 ° C and 100 to 300 Glutinous rice flour may be produced by milling with a mill attached to a mesh sieve, and the moisture content of the glutinous rice flour may be in the range of 13 to 15%.

4. Material mixing step (S400)

The material mixing step (S400) is a step of preparing a mixture by mixing the materials.

In the material mixing step (S400), 1 to 5 parts by weight of Cordyceps sinensis extract, 1 to 3 parts by weight of fermented black deodeok powder, 20 to 30 parts by weight of nonglutinous rice flour, 0.1 to 1.5 parts by weight of salt, 3 to 7 parts by weight of glutinous rice flour, tapioca 4 to 8 parts by weight of starch, 0.1 to 1 part by weight of pineapple concentrate, 0.2 to 0.6 parts by weight of krill oil, and 10 to 30 parts by weight of purified water may be mixed in a weight ratio.

5. Mixture Aging Step (S500)

The mixture aging step (S500) is a step of storing and aging the mixture.

In the mixture aging step (S500), the physical properties of the mixture in which the materials are mixed can be softened by aging the mixture. For example, the aging of the mixture is performed at a temperature of 4 to 8 ° C for 5 to 10 hours It can be progressed by storing for a while.

6. Mixture steaming step (S600)

The mixture steaming step (S600) is a step of steaming the aged mixture by heating it with steam by supplying steam to the aged mixture.

For example, in the mixture steaming step (S600), the aged mixture may be put into a pressure steamer and then steamed by supplying steam. The steam supplied to the pressure steamer has a pressure of 5 to 7 kgf/cm ² and a It can be steamed by heating the aged mixture with steam by heating for 30 to 100 minutes at a temperature of 135 ° C.

7. Mixture punching step (S700)

The mixture punching step (S700) is a step of punching the steamed mixture by applying pressure.

In the mixture punching step (S700), when the steamed mixture is small, it may be performed by applying pressure (kneading) by hand or punching using a known kneader or the like according to the amount of dough.

8. Molding step (S800)

The molding step (S800) is a step of manufacturing rice cakes by molding the punched mixture.

In the molding step (S800), the punched mixture can be molded into a certain shape or size and then mixed with various additives to produce rice cakes. The configuration of making rice cakes using the punched mixture is a known technique, For convenience of description and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

Hereinafter, with reference to the accompanying drawings, examples and comparative examples of the method for manufacturing rice cake using the Cordyceps sinensis extract according to the present invention will be described in more detail.

<Example 1>

First, ingredients consisting of cordyceps sinensis extract, fermented black deodeok powder, nonglutinous rice flour, salt, glutinous rice, tapioca starch, pineapple concentrate, krill oil and purified water were prepared.

Next, after washing the glutinous rice, 8 parts by weight of stevia extract and 125 parts by weight of purified water were mixed in a weight ratio of 100 parts by weight of the washed glutinous rice, and then immersed for 2 hours. manufactured.

Next, 3 parts by weight of the cordyceps sinensis extract, 2 parts by weight of fermented black deodeok powder, 25 parts by weight of nonglutinous rice flour, 1 part by weight of salt, 5 parts by weight of glutinous rice flour, 6 parts by weight of tapioca starch, 0.5 parts by weight of pineapple concentrate, krill shrimp A mixture was prepared by mixing 0.4 parts by weight of oil and 20 parts by weight of purified water in a weight ratio, and the mixture was aged at a temperature of 6° C. for 7 hours.

Subsequently, the aged mixture was put into a pressure steamer and then steamed by supplying steam, and the steamed mixture was punched and molded to prepare rice cakes.

<Example 2>

Rice cake was prepared in the same manner as in Example 1, but in Example 2, after washing the glutinous rice, 7 parts by weight of stevia extract and 135 parts by weight of purified water were mixed in a weight ratio with respect to 100 parts by weight of the washed glutinous rice, and then mixed for 2 hours Soaked and soaked, 2 parts by weight of cordyceps sinensis extract, 2.5 parts by weight of fermented black deodeok powder, 22 parts by weight of nonglutinous rice flour, 1.4 parts by weight of salt, 6 parts by weight of glutinous rice flour, 7 parts by weight of tapioca starch, 0.2 parts by weight of pineapple concentrate, krill oil It was mixed in a weight ratio of 0.5 parts by weight and 15 parts by weight of purified water.

<Example 3>

Rice cake was prepared in the same manner as in Example 1, but in Example 3, after washing the glutinous rice, 6 parts by weight of stevia extract and 115 parts by weight of purified water were mixed in a weight ratio with respect to 100 parts by weight of the washed glutinous rice, and then mixed for 2 hours Soaked and soaked, 4 parts by weight of Cordyceps sinensis extract, 1.5 parts by weight of fermented black deodeok powder, 28 parts by weight of nonglutinous rice flour, 0.2 parts by weight of salt, 4 parts by weight of glutinous rice flour, 5 parts by weight of tapioca starch, 0.9 parts by weight of pineapple concentrate, krill oil It was mixed in a weight ratio of 0.3 parts by weight and 25 parts by weight of purified water.

<Comparative Example 1>

Rice cakes were prepared in the same manner as in Example 1, but in Comparative Example 1, rice cakes were prepared without using cordyceps sinensis extract or pineapple concentrate.

<Comparative Example 2>

Rice cakes were prepared in the same manner as in Example 1, but in Comparative Example 2, rice cakes were prepared without using cordyceps sinensis extract or fermented heukdeodeok powder.

1. Sensory evaluation

Sensory evaluation was performed on the taste, aroma, texture, preference, etc. of the rice cakes prepared according to Examples 1, 2 and 3 and the rice cakes prepared according to Comparative Examples 1 and 2, and the results are shown in [Table 2] below was

The sensory test was conducted on 25 general consumers, and the score and evaluation criteria used a 9-point scoring method, and are shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste (flavor) scent (smell) texture (physical properties) texture Overall Preference Example 1 8.2 8.1 8.0 8.1 8.1 Example 2 8.1 8.2 8.2 8.2 8.2 Example 3 8.0 8.3 8.1 8.2 8.2 Comparative Example 1 6.1 5.9 6.1 6.0 6.0 Comparative Example 2 6.4 6.2 6.3 6.3 6.3

Referring to [Table 2], the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the rice cakes prepared according to Examples 1, 2, and 3 are the rice cakes prepared according to Comparative Examples 1 and 2 was found to be superior to that of

2. Curing state

The moisture evaporation state and crystallization state of the rice cake according to Example 1 and the rice cake pieces according to Comparative Example 1 were tested over time, and the results are shown in [Table 3] below.

time lapse Example 1 Comparative Example 1 immediately after manufacture 1 piece 150g (contains 52.6g water) 1 piece 150g (contains 52.6g water) after 6 hours 149.1g, almost identical to the texture immediately after manufacturing 148.2g, almost identical to the texture immediately after manufacturing After 12 hours 148.7g, almost identical to the texture immediately after manufacturing 147.1g, almost identical to the texture immediately after manufacturing After 18 hours 148.2g, almost identical to the texture immediately after manufacturing 146.4 g, start curing After 24 hours 147.8g, almost identical to the texture immediately after manufacturing 145.5 g, as cured after 3 days 147.5g, almost identical to the texture immediately after manufacturing - after 4 days 147.1g, almost identical to the texture immediately after manufacturing - after 5 days 146.3 g, start curing -

Referring to [Table 3], the rice cake prepared according to Example 1 was almost the same as the texture immediately after manufacture even after time elapsed compared to Comparative Example 1, and the unique taste of chewy and soft rice cake could be felt for a long time .

Although the preferred embodiment of the present invention has been described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. You will be able to. Therefore, one embodiment described above should be understood as illustrative in all respects and not limiting.

Claims (5)

A material preparation step of preparing materials (S100);
Glutinous rice soaking step (S200) called after washing glutinous rice among the materials;
Glutinous rice flour manufacturing step (S300) of producing glutinous rice flour by grinding the called glutinous rice;
A material mixing step (S400) of mixing the materials to prepare a mixture;
A mixture aging step of storing and aging the mixture (S500);
A mixture steaming step (S600) of steaming the aged mixture by heating it with steam by supplying steam to the aged mixture;
A mixture punching step (S700) of punching the steamed mixture by applying pressure; and
Including a molding step (S800) of molding the punched mixture to produce a rice cake,
In the material preparation step (S100), cordyceps extract, fermented black deodeok powder, nonglutinous rice flour, salt, glutinous rice, tapioca starch, pineapple concentrate, krill oil and purified water are prepared as the ingredients,
In the glutinous rice soaking step (S200), the glutinous rice is washed, mixed with 5 to 10 parts by weight of stevia extract and 100 to 150 parts by weight of purified water based on 100 parts by weight of the washed glutinous rice, and then immersed for 1 to 3 hours is called,
In the material mixing step (S400), 1 to 5 parts by weight of Cordyceps sinensis extract, 1 to 3 parts by weight of fermented black deodeok powder, 20 to 30 parts by weight of nonglutinous rice flour, 0.1 to 1.5 parts by weight of salt, 3 to 7 parts by weight of glutinous rice flour, tapioca 4 to 8 parts by weight of starch, 0.1 to 1 part by weight of pineapple concentrate, 0.2 to 0.6 parts by weight of krill oil and 10 to 30 parts by weight of purified water are mixed in a weight ratio,
In the mixture aging step (S500), the mixture is aged by storing the mixture at a temperature of 4 to 8 ° C. for 5 to 10 hours,
In the mixture steaming step (S600), steam is supplied to the aged mixture to be steamed, and the steam is steamed by heating for 30 to 100 minutes at a pressure of 5 to 7 kgf / cm ² and a temperature of 125 to 135 ° C.,
In the material preparation step (S100), the Cordyceps sinensis extract is immersed in a mixed solution in which lemon juice and salt solution are mixed in a weight ratio of 1:5 for 3 to 5 minutes, and then the Cordyceps sinensis is washed with purified water, and the The washed Cordyceps sinensis was vacuum-dried under irradiation of 2.2 GHz microwave for 5 to 10 minutes at a pressure of 60 to 70 mbar and a temperature of 40 to 50 ° C. After aging for a period of time, mixing at a weight ratio of 1000 to 1500 g of the matured Cordyceps sinensis per 10 to 15 liters (L) of purified water, first heating at a temperature of 90 to 95 ° C. for 60 to 80 minutes, and It is prepared through the process of secondary heating for 300 to 400 minutes at a temperature of 75 ° C.
The fermented black deodeok powder is washed after preparing deodeok, and the washed deodeok is dried in a dryer maintained at a temperature of 23 to 27 ° C for 40 to 60 hours, and fermented deodeok is fermented. Prepare a culture medium of fermented bacteria, After mixing in a weight ratio of 30 to 50 parts by weight of the fermented bacteria culture medium with respect to 100 parts by weight of the dried deodeok, fermented at a temperature of 24 to 26 ° C. for 20 to 40 hours to prepare fermented deodeok, and washed the fermented deodeok After cutting and drying the cut fermented deodeok in a dryer maintained at a temperature of 30 to 35 ° C. for 30 to 40 hours, and mixed at a weight ratio of 1: 1, respectively, with respect to 100 parts by weight of the cut and dried fermented deodeok 2,000 to 3,000 parts by weight of a mixture of paraffin and cooking oil is put into a heating container, heated at a temperature of 90 to 95 ° C for 10 to 20 minutes, and then maintained at a temperature of 80 to 85 ° C for 40 to 50 minutes. and steaming, and aging at a temperature of 75 to 80 ° C. for 5 to 10 minutes to perform a steaming and aging process once, and to produce fermented black deodeok by performing the steaming and aging process 10 times, and pulverizing the fermented black deodeok It is manufactured through a process of powdering,
The fermentation broth is prepared by washing the nonglutinous rice, soaking it in water at a temperature of 25 to 30 ° C. for 50 to 100 minutes to call the nonglutinous rice, mixing water with a weight part that is 1.5 to 2 times the weight of the soaked nonglutinous rice, and then 110 To prepare godubap by heating for 50 to 100 minutes at a heat source at a temperature of 130 ° C., 3 to 7 parts by weight of fermented bacteria, 4 to 8 parts by weight of yeast, 0.5 to 1.5 parts by weight of minerals, and 80 parts by weight of purified water, based on 100 parts by weight of the total godubap. It is prepared through a process of mixing in a weight ratio of to 120 parts by weight, but Aspergillus oryzae is used as the fermenting bacteria, and the minerals are composed of calcium, phosphorus, potassium, magnesium, manganese, iodine, selenium, molybdenum and cobalt. At least one selected from the group is used,
For the pineapple concentrate, pineapple fermented concentrate is used, and the pineapple fermented concentrate is washed after preparing pineapple, and 0.01 to 0.03 parts by weight of α-Amylase, pectinase, based on 100 parts by weight of the washed pineapple (Pectinase) 0.02 to 0.04 parts by weight, xylanase (Xylanase) 0.03 to 0.05 parts by weight, and cellulase (Cellulase) 0.02 to 0.04 parts by weight of enzymes are mixed in a weight ratio, and then the enzymes are mixed at a temperature of 38 to 42 ° C. The pineapple liquid was filtered by storing the decomposed pineapple for 30 to 60 hours to enzymatically decompose, storing the enzymatically decomposed pineapple at a temperature of 8 to 12 ° C for 10 to 50 hours, and filtering the aged pineapple through a filter. It is prepared by mixing vegetable lactic acid bacteria in a weight ratio of 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the filtered pineapple liquid, and then fermenting at a temperature of 18 to 22 ° C. for 2 to 6 days. As a vegetable lactic acid bacteria, Lactobacillus Plantarum is used,
The krill oil, after preparing and washing the krill, drying the washed krill, the drying of the washed krill consists of first drying and second drying, and the first drying is the washing The dried krill is dried for 5 to 15 hours at a temperature of 50 to 60 ° C, and the second drying is performed by applying hot air at a temperature of 110 to 130 ° C to the first dried krill for 30 to 50 minutes, The second dried krill is pulverized to a particle size of 5 to 10 mm and powdered, and the powdered krill is stored at a temperature of 6 to 8 ° C for 20 to 40 hours to mature to prepare a krill aged powder, After mixing the enzyme and acid with the krill aged powder, the krill aged powder mixed with the enzyme and acid is stored at a temperature of 36 to 38 ° C for 10 to 30 hours to enzymatically decompose, but the enzyme is a protease (Protease ), chitinase, pectinase and xylanase are used, citric acid and ascorbic acid are used as the acid, and the above with respect to 100 parts by weight of the krill aged powder Protease 0.01 to 0.03 parts by weight, chitinase 0.03 to 0.05 parts by weight, pectinase 0.005 to 0.009 parts by weight, xylanase 0.008 to 0.012 parts by weight, citric acid 0.01 to 0.1 parts by weight By mixing in a weight ratio of 0.01 to 0.1 parts by weight of part and ascorbic acid, the pH of the krill aged powder mixed with the enzyme and acid is adjusted to be 3.5 to 6.5, and the enzymatically decomposed krill aged powder is compressed It is manufactured through the process of separating oil,
In the glutinous rice soaking step (S200), the stevia extract is prepared by preparing raw stevia leaves, washing the raw stevia leaves, and naturally drying the washed fresh stevia leaves at a temperature of 30 to 35 ° C. for 1 to 3 days, and drying the natural The prepared stevia leaves were vacuum dried by irradiating 2 to 2.2 GHz microwaves for 30 to 100 seconds at a pressure of 50 to 60 mbar and a temperature of 40 to 45 ° C., and the vacuum dried leaves were extracted. Method for producing rice cake using cordyceps sinensis extract, characterized in that.
delete delete delete Rice cake using Cordyceps sinensis extract, characterized in that prepared by the method of claim 1.

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