KR102547406B1 - Method for producing stick rice cake using Lentinus edodes mycelium - Google Patents

Abstract

The present invention relates to a method for producing stick-like rice cake which is produced by using Lentinus edodes cultured rice powder prepared by sterilizing soaked rice, inoculating cooled rice with Lentinus edodes mycelium culture, drying cultured Lentinus edodes mycelium cultured rice, and then pulverizing the same, and stick-like rice cake produced by the method.

Description

Method for producing stick rice cake using shiitake mushroom mycelium {Method for producing stick rice cake using Lentinus edodes mycelium}

The present invention sterilizes the soaked rice, inoculates the cooled rice with the shiitake mycelium culture solution, and then dries and pulverizes the cultured shiitake mycelium cultured rice to prepare shiitake cultured rice powder; Grinding the soaked rice to prepare rice flour; Mixing bramble powder, nasturtium powder, shiitake cultured rice powder, salt, flour and water with the prepared rice flour and then increasing the rice; And it relates to a method for producing rice cakes and rice cakes prepared by the method, comprising the step of forming the steamed steamed product with an extruder, rapidly cooling the discharged rice cakes, and then drying them.

Garaetteok is a traditional Korean rice cake that has been eaten for a long time, and is especially used to make tteokguk or tteokbokki. Garaetteok is made from white rice, which is washed and soaked in water, then drained, used wet rice flour made into powder with a roll mill, steamed with steam, and put in a device such as an extruder to pull bard rice cakes, and then go through the process of crushing (beating) each other. It was pulled out in the shape of a round tube. In other words, bar rice cake is a dense structure in which the wet rice flour is cooked, the starch is gelatinized, and the structure of bar rice cake is formed through the process of beating, which gives it a chewy texture.

Shiitake mushroom has a unique fragrance and taste, and is especially good for patients with high blood pressure and heart disease. At the same time, it is known to have anti-cancer effects, pathogen suppression effects, serum lipid level lowering effects, and immune enhancing effects, etc. Its effectiveness is expected and its use is increasing day by day. The ingredients of shiitake mushrooms are known as excellent food materials rich in nutrients such as fiber, minerals and vitamins, so the development of medicinal wine using them will be able to contribute to national health. Shiitake mushroom has been recognized as a health food and as a high value-added food, research on production and cultivation technology has been actively conducted, resulting in a significant increase in production.

Korean Patent Registration No. 1697323 discloses a method for manufacturing dietary fiber-reinforced functional rice cake, and Korean Patent Publication No. 2013-0031865 discloses a method for manufacturing rice cake containing functional natural ingredients. However, the shiitake mushroom mycelium of the present invention It is different from the manufacturing method of bar rice cake using.

The present invention was derived from the above needs, and an object of the present invention is to optimize the shiitake cultured rice powder, sub-material selection, mixing ratio, and manufacturing conditions to produce rice cake using shiitake, thereby providing a texture while including functional ingredients. And to provide a method for producing rice cake with excellent palatability.

In order to solve the above problems, the present invention comprises the steps of (1) preparing briar petals and nasturtium petals by drying and then pulverizing each to prepare briar flower powder and nasturtium powder; (2) sterilizing the soaked rice, inoculating the cooled rice with shiitake mycelium culture solution, drying the cultured shiitake mycelium cultured rice, and then pulverizing to prepare shiitake cultured rice powder; (3) preparing rice flour by grinding the soaked rice; (4) Mix the rice flour prepared in step (3) with briar powder, nasturtium powder prepared in step (1), shiitake cultured rice powder prepared in step (2), salt, flour and water, and then steam doing; and (5) forming the steamed rice cake in step (4) with an extruder, quenching the discharged rice cake, and then drying it.

In addition, the present invention provides bar rice cake prepared by the above method.

The bar rice cake of the present invention includes not only shiitake mycelium cultured rice, but also various auxiliary ingredients, so that it has excellent nutritional ingredients and improves texture and preference, so it can provide high-quality bar rice cake.

In order to achieve the object of the present invention, the present invention

(1) preparing bramble powder and nasturtium powder by drying and pulverizing briar petals and nasturtium petals, respectively;

(2) sterilizing the soaked rice, inoculating the cooled rice with shiitake mycelium culture solution, drying the cultured shiitake mycelium cultured rice, and then pulverizing to prepare shiitake cultured rice powder;

(3) preparing rice flour by grinding the soaked rice;

(4) Mix the rice flour prepared in step (3) with briar powder, nasturtium powder prepared in step (1), shiitake cultured rice powder prepared in step (2), salt, flour and water, and then steam doing; and

(5) It provides a method for producing rice cake, characterized in that it is produced by forming the steamed rice cake in step (4) with an extruder, rapidly cooling the discharged rice cake, and then drying it.

In the method for producing rice cake of the present invention, the step (1) is preferably dried at 35 ~ 45 ℃ for 20 ~ 28 hours, respectively, briar petals and nasturtium petals, and then pulverized to prepare briar flower powder and nasturtium flower powder, respectively. , More preferably, brier petals and nasturtium petals are each dried at 40 ° C. for 24 hours, and then pulverized to prepare brier powder and nasturtium powder, respectively. Processing briers and nasturtiums under the above conditions made it possible to produce rice cakes with improved taste and aroma while making rice cakes.

In addition, in the method for producing rice cake of the present invention, the shiitake cultured rice powder in step (2) is preferably sterilized rice soaked at 15 to 25 ° C for 5 to 7 hours at 110 to 130 ° C for 15 to 25 minutes After inoculating the cooled rice with shiitake mycelium culture solution, the cultured shiitake mycelium cultured rice at 15 ~ 25 ℃ for 20 ~ 30 days is dried at 55 ~ 65 ℃ so that the moisture content is within 12 ~ 18% (v / w) It can be prepared by pulverization, and more preferably, rice soaked at 20 ° C for 6 hours is sterilized at 121 ° C for 20 minutes, and the shiitake mycelium culture is inoculated into the cooled rice, then shiitake cultured at 20 ° C for 25 days It can be prepared by drying the mycelium cultured rice at 60 ° C. so that the water content is within 15% (v / w) and then pulverizing. When the shiitake cultured rice powder prepared under the above conditions was added in an appropriate amount during rice cake production, the flavor and texture of the rice cake could be further improved.

In addition, in the method for producing bar rice cake of the present invention, the rice flour in step (3) can be preferably prepared by grinding rice soaked at 15 to 25 ° C for 5 to 7 hours, more preferably at 20 ° C. It can be prepared by grinding rice soaked in water for 6 hours. Soaking in water under the above conditions could be sufficiently called rice suitable for making rice cakes later.

In addition, in the method for producing rice cake of the present invention, the step (4) is preferably 0.8 to 1.2 kg of prepared rice flour, 18 to 22 g of brier powder, 8 to 12 g of nasturtium powder, and 45 to 55 g of shiitake cultured rice powder , After mixing 8-12 g of salt, 3-5 g of flour, and 100-140 mL of water, it can be steamed at 90-110 ° C for 8-12 minutes, more preferably 20 g of briar powder in 1 kg of rice flour, After mixing 10 g of nasturtium powder, 50 g of shiitake cultured rice powder, 10 g of salt, 4 g of wheat flour and 120 mL of water, it can be steamed at 100 ° C for 10 minutes. After mixing the ingredients under the above conditions, the ingredients were well mixed to produce rice cakes with excellent umami, flavor, chewy texture, and preference.

In addition, in the method for producing rice cake of the present invention, the step (5) is preferably formed by molding the steamed rice cake with an extruder, rapidly cooling the discharged rice cake, and then drying at 4 to 6 ° C. for 40 to 60 hours. More preferably, the steamed steamed water can be molded with an extruder, and the discharged rice cake can be rapidly cooled and then dried at 5 ° C. for 48 hours. By drying under the same conditions as above, the surface of the rice cake was dried without affecting the quality of the rice cake, thereby improving the storage property and further improving the texture.

The method for producing sputum rice cake of the present invention is more specifically

(1) drying bramble petals and nasturtium petals at 35 to 45 ° C. for 20 to 28 hours, and then pulverizing to prepare bramble powder and nasturtium powder, respectively;

(2) After soaking rice at 15~25℃ for 5~7 hours, sterilize it at 110~130℃ for 15~25 minutes, inoculate the cooled rice with shiitake mycelium culture medium, and then at 15~25℃ for 20~30 days. Preparing shiitake cultured rice powder by drying the cultured shiitake mycelial cultured rice at 55 ~ 65 ° C. to a water content of 12 ~ 18% (v / w) and then pulverizing;

(3) preparing rice flour by grinding rice soaked for 5 to 7 hours at 15 to 25 ° C;

(4) 0.8 ~ 1.2 kg of rice flour prepared in step (3), 18 ~ 22 g of briar powder prepared in step (1), 8 ~ 12 g of nasturtium powder, and shiitake cultured rice prepared in step (2) Mixing 45 to 55 g of powder, 8 to 12 g of salt, 3 to 5 g of wheat flour, and 100 to 140 mL of water, then steaming at 90 to 110 ° C. for 8 to 12 minutes; and

(5) molding the steamed product in step (4) with an extruder, rapidly cooling the discharged rice cake, and then drying it at 4 to 6 ° C. for 40 to 60 hours,

more specifically

(1) drying bramble petals and nasturtium petals at 40 ° C. for 24 hours, and then pulverizing to prepare bramble powder and nasturtium powder, respectively;

(2) After sterilizing rice soaked at 20℃ for 6 hours at 121℃ for 20 minutes and inoculating the cooled rice with shiitake mycelium cultured rice, the rice cultured at 20℃ for 25 days was tested for water content at 60℃. Preparing shiitake cultured rice powder by grinding after drying to be within 15% (v / w);

(3) preparing rice flour by grinding rice soaked at 20° C. for 6 hours;

(4) 1 kg of rice flour prepared in step (3), 20 g of briar powder prepared in step (1), 10 g of nasturtium powder, 50 g of cultured shiitake rice powder prepared in step (2) and 10 salt g, mixing 4 g of flour and 120 mL of water and then steaming at 100 ° C. for 10 minutes; and

(5) molding the steamed product of step (4) with an extruder, rapidly cooling the discharged rice cake, and then drying at 5 ° C. for 48 hours.

The present invention also provides bar rice cakes prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Shiitake mycelium sputum rice cake

(1) Brier petals and nasturtium petals were dried at 40 ° C. for 24 hours, then pulverized and filtered through 40 to 100 mesh to prepare briar flower powder and nasturtium powder, respectively.

(2) After soaking the washed rice at 20 ° C for 6 hours, draining the water for 1 hour, subdividing the drained rice into a culture bag, sterilizing it at 121 ° C for 20 minutes, and sterilizing it at room temperature of 20 ° C. cooled down to The cooled rice was inoculated with shiitake mycelium culture medium and then cultured at 20 ° C for 25 days to prepare shiitake mycelium cultured rice. After drying the prepared shiitake mycelium cultured rice at 60 ° C. to a water content of less than 15% (v / w), it was pulverized and filtered through 40-100 mesh to prepare shiitake cultured rice powder. The shiitake mycelium culture medium was used by inoculating low-temperature shiitake mushroom forest No. 1 species spawn on PDA (Potato Dextrose Agar) and culturing at 20 ° C. for 6 days.

(3) The washed nonglutinous rice was soaked in water at 20° C. for 6 hours, drained for 1 hour, and then pulverized using a roller grinder to prepare rice flour.

(4) 1 kg of rice flour prepared in step (3), 20 g of briar powder prepared in step (1), 10 g of nasturtium powder, 50 g of cultured shiitake rice powder prepared in step (2) and 10 salt g, 4 g of wheat flour and 120 mL of purified water were mixed and steamed at 100 ° C for 10 minutes.

(5) The steamed product of step (4) was molded with an extruder, and the discharged rice cake was immersed in water of 10 ° C or less and rapidly cooled.

(6) The quenched rice cake in step (5) was dried at 5° C. for 48 hours.

Comparative Example 1. Garaetteok

(1) Washed nonglutinous rice was soaked in water at 20 ° C. for 6 hours, drained for 1 hour, and then pulverized using a roller grinder to prepare rice flour.

(2) After mixing 10 g of salt, 4 g of wheat flour, and 120 mL of purified water with 1 kg of rice flour prepared in step (1), it was steamed at 100 ° C. for 10 minutes.

(3) The steamed product of step (2) was molded with an extruder, and the discharged rice cake was immersed in water of 10 ° C or less and rapidly cooled.

(4) The quenched rice cake in step (3) was dried at 5° C. for 48 hours.

Comparative Example 2. Shiitake mycelium rice cake

(1) After soaking the washed rice at 20 ° C for 6 hours, draining the water for 1 hour, subdividing the drained rice into a culture bag, sterilizing it at 121 ° C for 20 minutes, and sterilizing it at room temperature of 20 ° C. cooled down to The cooled rice was inoculated with shiitake mycelium culture medium and then cultured at 20 ° C for 25 days to prepare shiitake mycelium cultured rice. After drying the prepared shiitake mycelium cultured rice at 60 ° C. to a water content of less than 15% (v / w), it was pulverized and filtered through 40-100 mesh to prepare shiitake cultured rice powder. The shiitake mycelium culture medium was used by inoculating low-temperature shiitake mushroom forest No. 1 species spawn on PDA (Potato Dextrose Agar) and culturing at 20 ° C. for 6 days.

(2) Washed nonglutinous rice was immersed in water at 20 ° C. for 6 hours, drained for 1 hour, and then pulverized using a roller grinder to prepare rice flour.

(3) 1 kg of rice flour prepared in step (2) was mixed with 80 g of shiitake cultured rice powder prepared in step (1), 10 g of salt, 4 g of wheat flour, and 120 mL of purified water, and then heated at 100 ° C for 10 minutes. increased during

(4) The steamed product of step (3) was molded with an extruder, and the discharged rice cake was immersed in water of 10 ° C or less and rapidly cooled.

(5) The quenched rice cake of step (4) was dried at 5 ° C. for 48 hours.

Comparative Example 3. Garaetteok

(1) After drying the petals of nasturtium at 40 ° C. for 24 hours, they were pulverized and filtered through 40 to 100 mesh to prepare nasturtium powder.

(2) Washed nonglutinous rice was immersed in water at 20 ° C. for 6 hours, drained for 1 hour, and then pulverized using a roller grinder to prepare rice flour.

(3) Mix 1 kg of rice flour prepared in step (2) with 80 g of nasturtium powder prepared in step (1), 10 g of salt, 4 g of wheat flour, and 120 mL of purified water, then steam at 100 ° C for 10 minutes did

(4) The steamed product of step (3) was molded with an extruder, and the discharged rice cake was immersed in water of 10 ° C or less and rapidly cooled.

(5) The quenched rice cake of step (4) was dried at 5 ° C. for 48 hours.

Comparative Example 4. Garaetteok

(1) Brier petals were dried at 40 ° C. for 24 hours, then pulverized and filtered through 40 to 100 mesh to prepare briar flower powder.

(2) Washed nonglutinous rice was immersed in water at 20 ° C. for 6 hours, drained for 1 hour, and then pulverized using a roller grinder to prepare rice flour.

(3) Mix 80 g of briar powder prepared in step (1) with 1 kg of rice flour prepared in step (2), 10 g of salt, 4 g of wheat flour, and 120 mL of purified water, then steam at 100 ° C for 10 minutes did

(4) The steamed product of step (3) was molded with an extruder, and the discharged rice cake was immersed in water of 10 ° C or less and rapidly cooled.

(5) The quenched rice cake of step (4) was dried at 5 ° C. for 48 hours.

Comparison of material use material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 shiitake cultured rice ○ × ○ × × briar powder ○ × × × ○ nasturtium powder ○ × × ○ ×

Example 1. DPPH radical scavenging activity of rice cake

Antioxidant activity was measured by hydrogen electron donating ability to determine antioxidant activity. Samples of various concentrations were diluted with distilled water, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. After reacting this mixed sample for 30 minutes in the dark, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance with respect to the control was calculated by the following equation.

Antioxidant activity (%) for DPPH radical scavenging activity = (A-B) / A × 100

A: Absorbance of DPPH solution to which no sample was added

B: Absorbance of reaction between DPPH and sample in reaction solution

DPPH radical scavenging ability of rice cake (%) sample DPPH radical scavenging activity (%) Preparation Example 1 50.1±3.8 Comparative Example 1 24.2±2.2 Comparative Example 2 44.4±2.7 Comparative Example 3 34.6±1.9 Comparative Example 4 37.1±2.0

The results of DPPH radical scavenging ability of rice cake diluted with distilled water after grinding are shown in Table 2 above. As a result, the bar rice cake of Preparation Example 1 showed the highest DPPH radical scavenging activity at 50.1%, and the bar rice cake of Comparative Example 1 showed the lowest activity. Among Comparative Examples, Comparative Example 2 showed the highest activity.

Example 2. Sensory test of rice cake

In the sensory test, 50 sensory test agents cut each piece of rice cake prepared by the method of Preparation Example 1 and Comparative Examples, cook it as rice cake soup, and ingest it. 4 points: bad, 3 points: average, 4 points: good, 5 points: very good, the average was calculated and displayed after 3 repetitions of the 5-point symbolic scale method.

Sensory test of rice cake soup using bar rice cake Rice cake type taste texture overall taste Preparation Example 1 4.5 4.4 4.5 Comparative Example 1 3.3 3.7 3.4 Comparative Example 2 4.1 4.0 4.0 Comparative Example 3 3.7 3.9 3.8 Comparative Example 4 3.8 3.9 3.7

As a result, it was confirmed that the rice cake soup prepared with the bar rice cake of Preparation Example 1 showed the highest score of 4 points or more in taste and texture, and was most preferred in overall acceptability.

Claims (5)

(1) preparing bramble powder and nasturtium powder by drying and pulverizing briar petals and nasturtium petals, respectively;
(2) sterilizing the soaked rice, inoculating the cooled rice with shiitake mycelium culture solution, drying the cultured shiitake mycelium cultured rice, and then pulverizing to prepare shiitake cultured rice powder;
(3) preparing rice flour by grinding the soaked rice;
(4) 0.8 ~ 1.2 kg of rice flour prepared in step (3), 18 ~ 22 g of briar powder prepared in step (1), 8 ~ 12 g of nasturtium powder, and shiitake cultured rice prepared in step (2) Mixing 45 to 55 g of powder, 8 to 12 g of salt, 3 to 5 g of flour, and 100 to 140 mL of water, followed by steaming; and
(5) A method for producing rice cake, characterized in that it is produced by molding the steamed rice cake in step (4) with an extruder, rapidly cooling the discharged rice cake, and then drying. delete According to claim 1,
(1) preparing bramble powder and nasturtium powder by drying and pulverizing briar petals and nasturtium petals, respectively;
(2) After soaking rice at 15~25℃ for 5~7 hours, sterilize it at 110~130℃ for 15~25 minutes, inoculate the cooled rice with shiitake mycelium culture medium, and then at 15~25℃ for 20~30 days. Preparing shiitake cultured rice powder by drying the cultured shiitake mycelial cultured rice at 55 ~ 65 ° C. to a water content of 12 ~ 18% (v / w) and then pulverizing;
(3) preparing rice flour by grinding the soaked rice;
(4) 0.8 ~ 1.2 kg of rice flour prepared in step (3), 18 ~ 22 g of briar powder prepared in step (1), 8 ~ 12 g of nasturtium powder, and shiitake cultured rice prepared in step (2) Mixing 45 to 55 g of powder, 8 to 12 g of salt, 3 to 5 g of flour, and 100 to 140 mL of water, followed by steaming; and
(5) A method for producing rice cake, characterized in that it is produced by molding the steamed rice cake in step (4) with an extruder, rapidly cooling the discharged rice cake, and then drying. According to claim 3,
(1) drying bramble petals and nasturtium petals at 35 to 45 ° C. for 20 to 28 hours, and then pulverizing to prepare bramble powder and nasturtium powder, respectively;
(2) After soaking rice at 15~25℃ for 5~7 hours, sterilize it at 110~130℃ for 15~25 minutes, inoculate the cooled rice with shiitake mycelium culture medium, and then at 15~25℃ for 20~30 days. Preparing shiitake cultured rice powder by drying the cultured shiitake mycelial cultured rice at 55 ~ 65 ° C. to a water content of 12 ~ 18% (v / w) and then pulverizing;
(3) preparing rice flour by grinding rice soaked for 5 to 7 hours at 15 to 25 ° C;
(4) 0.8 ~ 1.2 kg of rice flour prepared in step (3), 18 ~ 22 g of briar powder prepared in step (1), 8 ~ 12 g of nasturtium powder, and shiitake cultured rice prepared in step (2) Mixing 45 to 55 g of powder, 8 to 12 g of salt, 3 to 5 g of wheat flour, and 100 to 140 mL of water, then steaming at 90 to 110 ° C. for 8 to 12 minutes; and
(5) Molding the steamed rice cake in step (4) with an extruder, rapidly cooling the discharged rice cake, and then drying at 4 ~ 6 ℃ for 40 ~ 60 hours. manufacturing method. Rice cake prepared by the method of any one of claims 1, 3, and 4.