KR102580313B1 - Method for producing buckwheat Omegitteok using buckwheat rice and buckwheat sprout - Google Patents

Abstract

The present invention relates to a method for producing buckwheat omegi rice cake (tteok) and buckwheat omegi tteok produced by the method. The method for producing buckwheat omegi tteok includes the steps of: mixing foxtail millet powder, glutinous rice powder, and buckwheat rice powder, to prepare powder for omegi tteok dough; preparing omegi tteok dough by adding buckwheat sprout mixed extract to the prepared powder for omegi tteok dough; preparing red bean paste by adding buckwheat sprout powder, salt and sugar to boiled red beans and then heating the same; and shaping omegi tteok skin made from the prepared omegi tteok dough to include the prepared red bean paste and then coating the surface of boiled omegi tteok with bean flour.

Description

Method for producing buckwheat Omegitteok using buckwheat rice and buckwheat sprout}

The present invention includes the steps of (1) processing buckwheat sprouts and medicinal plants to prepare a mixed buckwheat sprout extract; (2) mixing perilla powder, glutinous rice powder, and buckwheat rice powder to prepare powder for omegi rice cake dough; (3) adding the mixed buckwheat sprout extract prepared in step (1) to the Omegi rice cake dough powder prepared in step (2) to prepare Omegi rice cake dough; (4) adding buckwheat sprout powder, salt and sugar to boiled red beans and then heating to prepare red bean paste; and (5) adding the red bean paste prepared in step (4) to the Omegi rice cake skin made from the Omegi rice cake dough prepared in step (3) above, and coating the surface of the boiled Omegi rice cake with a paste. It relates to a method for manufacturing buckwheat omegi rice cake, which is characterized by manufacturing it, and buckwheat omegi rice cake produced by the method.

Omegi rice cake is a rice cake made in the Jeju region by kneading perilla powder into a round shape and boiling it with a hole in the center. It was used as a rice cake to make Jeju's unique omegi technique. Nowadays, Omegi rice cake is a Jeju specialty. Red bean paste is added to the rice cake and various ingredients such as red bean paste, nuts, and black sesame are added to the outside.

Buckwheat is an annual herb belonging to the buckwheat genus of the Polygonaceae family, and the types of buckwheat currently cultivated around the world are largely divided into cultivated species and wild species. There are two main species of buckwheat: common buckwheat ( Fagopyrum esculentum Moench, sweet buckwheat) and sweet buckwheat ( Fagopyrum tartaricum Gaertn, bitter buckwheat or tartari buckwheat). On the Korean Peninsula, buckwheat has been mainly cultivated.

As of 2021, Korea's buckwheat production is approximately 1,550 tons, of which the Jeju region produces the most in the country at 582 tons (38%).

Buckwheat is mainly milled and used to make noodles, rice cakes, and jelly. Buckwheat flour contains 12.5% protein and contains essential amino acids such as lysine, cystine, and tryptophan, which are lacking in grains. It contains a lot of vitamin B, especially vitamin B2, so it is more nutritious than rice or barley. In addition, buckwheat by-products such as buckwheat sprouts along with buckwheat rice are attracting attention because they contain a lot of rutin, a functional substance that helps prevent adult diseases such as diabetes. Buckwheat sprouts have a higher rutin content than buckwheat and about 27 times more rutin than buckwheat seeds, so they are receiving a lot of attention as a functional food ingredient that benefits health.

Buckwheat sprouts contain a large amount of functional substances in addition to rutin, so they are used in the form of various products such as salads, vegetables, buckwheat sprout juice, and buckwheat sprout powder tea. It is expected that their use will expand as a raw material for more buckwheat products in the future.

Korean Patent No. 1822864 discloses a method of manufacturing Omegi rice cake using yellow chili pepper and pine needles, and Korean Patent Publication No. 2018-0138505 discloses a method of manufacturing rice cake containing perilla, but the buckwheat rice and buckwheat of the present invention are disclosed. It is different from the manufacturing method of buckwheat omegi rice cake using sprouts.

The present invention was derived from the above-mentioned needs, and the purpose of the present invention is to produce buckwheat rice and buckwheat sprouts, which are the products of buckwheat cultivated in the largest quantity in the Jeju region, in the process of manufacturing Omegi rice cake, a specialty of the Jeju region. By selecting and applying resource plant materials that can improve the sensory characteristics such as color and taste of Omegi rice cake while including all of them, and developing optimal processing and mixing ratios and applying them to the manufacturing process, we differentiate ourselves from existing products and make them more competitive. The purpose is to provide a manufacturing method for catfish rice cake products.

In order to solve the above problem, the present invention includes the steps of (1) adding water to a buckwheat sprout mixture of buckwheat sprouts, poisonous arrowroot, white wood ear mushrooms, and grape stems, followed by extraction and filtering to prepare a buckwheat sprout mixed extract; (2) mixing perilla powder, glutinous rice powder, and buckwheat rice powder to prepare powder for omegi rice cake dough; (3) adding the mixed buckwheat sprout extract prepared in step (1) to the Omegi rice cake dough powder prepared in step (2) to prepare Omegi rice cake dough; (4) adding buckwheat sprout powder, salt and sugar to boiled red beans and then heating to prepare red bean paste; and (5) adding the red bean paste prepared in step (4) to the Omegi rice cake skin made from the Omegi rice cake dough prepared in step (3) above, and coating the surface of the boiled Omegi rice cake with a paste. It provides a method for manufacturing buckwheat omegi rice cake, which is characterized in that:

Additionally, the present invention provides buckwheat omegi rice cake prepared by the above method.

Among rice cakes that have recently received increasing attention as a convenient meal replacement and snack, Omegi Rice Cake is manufactured by optimizing the selection, mixing, and pretreatment of auxiliary ingredients to further improve the flavor and functionality of Omegi Rice Cake, a Jeju specialty product. We provide buckwheat omegi rice cake that not only increases the content of bioactive substances in flavonoids and has excellent functionality such as antioxidant activity, but also improves preference due to excellent taste, texture, and flavor, contributing to improving the usability and added value of buckwheat products. can do.

Figure 1 shows a photograph of Omegi rice cake prepared by the method of the present invention.

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

(1) Producing buckwheat rice powder by roasting and grinding buckwheat rice;

(2) steaming buckwheat sprouts and then roasting and drying them;

(3) grinding the dried buckwheat sprouts of step (2) to produce buckwheat sprout powder;

(4) steam-heating the bamboo shoots and then roasting and drying them;

(5) steaming and drying the white wood ear mushrooms;

(6) Roasting and drying grape stems;

(7) Add water to the buckwheat sprout mixture mixed with the dried buckwheat sprouts in step (2), the dried buckwheat sprouts in step (4), the dried white wood ear mushrooms in step (5), and the dried grape stems in step (6). Adding and then extracting and filtering to prepare a mixed buckwheat sprout extract;

(8) mixing perilla powder, glutinous rice powder, and buckwheat rice powder prepared in step (1) to prepare powder for omegi rice cake dough;

(9) adding the mixed buckwheat sprout extract prepared in step (7) to the Omegi rice cake dough powder prepared in step (8) to prepare Omegi rice cake dough;

(10) adding the buckwheat sprout powder, salt, and sugar prepared in step (3) above to boiled red beans and then heating to prepare red bean paste; and

(11) Manufacturing includes the step of adding the red bean paste prepared in step (10) to the omegi rice cake skin made from the omegi rice cake dough prepared in step (9) above and then coating the surface of the boiled omegi rice cake with a paste. It provides a method for manufacturing buckwheat omegi rice cake, which is characterized in that:

In the method for producing buckwheat omegi rice cake of the present invention, the buckwheat rice powder in step (1) can be preferably prepared by roasting and pulverizing buckwheat rice in a stirrer at 150 to 200 ° C. for 8 to 12 minutes, more preferably Specifically, buckwheat rice can be produced by roasting and pulverizing buckwheat rice in a stirrer at 180°C for 10 minutes. Buckwheat rice pretreated under the above conditions had an improved savory taste and could be processed to be suitable for manufacturing omegi rice cake with excellent palatability.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, step (2) is preferably performed by steam-heating the buckwheat sprouts at 90-110°C for 1-3 minutes and then at 120-150°C for 2-3 minutes. It can be roasted and dried at 45-55°C for 12-24 hours, more preferably, the buckwheat sprouts are steam-heated at 100°C for 1-3 minutes, then roasted at 130°C for 2-3 minutes, and then dried at 50°C for 18 minutes. It can be dried for some time.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, step (4) is preferably performed by steam-heating the rice cakes at 90-110°C for 1-3 minutes and then roasting them at 120-150°C for 50-70 minutes. , it can be dried at 45-55℃ for 12-24 hours, and more preferably, the bamboo shoots are steam-heated at 100℃ for 1-3 minutes, then roasted at 130℃ for 60 minutes, and dried at 50℃ for 18 hours. You can.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, step (5) is preferably performed by steaming the white wood ear mushrooms at 90 to 110 ° C. for 1 to 3 minutes, and then heating them for 1 to 3 minutes at 80 to 100 ° C. It can be dried for a period of time, and more preferably, the white wood ear mushrooms can be steam-heat treated at 100°C for 1 to 3 minutes and then dried at 90°C for 2 hours.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, step (6) preferably involves roasting grape stems at 160-180°C for 20-40 minutes and drying at 45-55°C for 12-24 hours. And, more preferably, the grape stems can be roasted at 170°C for 30 minutes and dried at 50°C for 18 hours.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, the buckwheat sprout mixed extract in step (7) is preferably 45 to 55% by weight of dried buckwheat sprouts and 18 to 22% of dried buckwheat sprouts, based on the total weight of the buckwheat sprout mixture. % by weight, add 25 to 35 times (v/w) water to a buckwheat sprout mixture of 8 to 12 wt. % of dried white-throated mushrooms and 18 to 22 wt. % of dried grape stems, and then simmer for 20 to 30 minutes at 90 to 100°C. It can be prepared by extracting for a minute and then filtering, and more preferably, based on the total weight of the buckwheat sprout mixture, 50% by weight of dried buckwheat sprouts, 20% by weight of dried poisonous arrows, 10% by weight of dried white-eared mushrooms, and 20% by weight of dried grape stems. It can be prepared by adding 30 times (v/w) water to the mixed buckwheat sprout mixture, extracting at 95°C for 20 to 30 minutes, and then filtering.

The buckwheat sprout mixed extract prepared by pre-treating medicinal plants under the same conditions as steps (2), (4), (5), (6), and (7) and then mixing and extracting the buckwheat sprout extract is used in an appropriate amount when preparing Omegi rice cake dough. When added, the functional ingredients and antioxidant activity of Omegi rice cake were further improved while the flavor, taste and texture were further improved, making it possible to prepare a mixed buckwheat sprout extract suitable for manufacturing Omegi rice cake.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, the powder for omegi rice cake in step (8) is preferably perilla powder, glutinous rice powder, and buckwheat rice powder in a ratio of 3.5 ~ 4.5: 3.5 ~ 4.5: 1.5 ~ It can be manufactured by mixing at a weight ratio of 2.5, and more preferably, by mixing perilla powder, glutinous rice powder, and buckwheat rice powder at a weight ratio of 4:4:2. Manufacturing Omegi rice cake using kneading powder mixed in the same ratio as above not only further improved the taste and flavor, but also improved quality.

When manufacturing the powder for the Omegi rice cake dough, buckwheat sprout powder, sweet pumpkin powder, white lotus fruit powder, or aronia powder may be additionally added to produce colored rice cake skin, but is not limited thereto.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, the omegi rice cake dough in step (9) preferably contains buckwheat sprout mixed extract in the omegi rice cake dough powder at a weight ratio of 4.5 to 5.5: 0.5 to 1.5. It can be manufactured by adding, and more preferably, it can be manufactured by adding buckwheat sprout mixed extract to the powder for omegi rice cake dough at a weight ratio of 5:1. By preparing the dough under the above conditions, it was possible to produce a dough with an excellent chewy texture and excellent flavor.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, the red bean paste in step (10) preferably contains 18 to 22% by weight of buckwheat sprout powder, 0.5 to 1.5% by weight of salt, and 8 to 8% of sugar compared to the boiled red beans. It can be manufactured by adding 12% by weight and then heating. More preferably, it can be manufactured by adding 20% by weight of buckwheat sprout powder, 1% by weight of salt, and 10% by weight of sugar to boiled red beans and then heating. . By manufacturing red bean paste under the above conditions, it was possible to produce red bean paste that had an appropriate seasoning and harmonized well with the flavor of buckwheat sprouts.

In addition, in the method for producing buckwheat omegi rice cake of the present invention, step (11) is preferably performed by adding 20 to 30 g of red bean paste to 40 to 50 g of omegi rice cake skin made from omegi rice cake dough, and 4~ It is possible to coat the surface of omegi rice cake boiled for 6 minutes, and more preferably, add 20 to 30 g of red bean paste to 40 to 50 g of omegi rice cake skin made from omegi rice cake batter, and boil the omegi for 5 minutes. It can cause stains on the surface of the rice cake. By using the Omegi rice cake skin and red bean paste under the above conditions, the taste of the rice cake skin and red bean paste were in harmony, making it possible to produce Omegi rice cake with improved preference.

The waste may be one or more wastes selected from the group consisting of buckwheat rice powder, green tangerine peel powder, tangerine peel, boiled red beans, soybean powder, sesame seeds, mung bean powder, and black sesame powder, but is not limited thereto.

The method for producing buckwheat omegi rice cake of the present invention is more specifically,

(1) Producing buckwheat rice powder by roasting and pulverizing buckwheat rice in a stirrer at 150-200°C for 8-12 minutes;

(2) steaming buckwheat sprouts at 90-110°C for 1-3 minutes, roasting them at 120-150°C for 2-3 minutes, and drying them at 45-55°C for 12-24 hours;

(3) grinding the dried buckwheat sprouts of step (2) to produce buckwheat sprout powder;

(4) steam-heating the bamboo shoots at 90-110°C for 1-3 minutes, roasting them at 120-150°C for 50-70 minutes, and drying them at 45-55°C for 12-24 hours;

(5) steaming the white wood ear mushrooms at 90-110°C for 1-3 minutes and then drying them at 80-100°C for 1-3 hours;

(6) Roasting grape stems at 160-180°C for 20-40 minutes and drying at 45-55°C for 12-24 hours;

(7) Based on the total weight of the buckwheat sprout mixture, 45 to 55% by weight of dried buckwheat sprouts in step (2), 18 to 22% by weight of dried buckwheat sprouts in step (4), and dried white wood ear mushrooms in step (5). Add 25 to 35 times (v/w) water to the buckwheat sprout mixture of 8 to 12% by weight and 18 to 22% by weight of dried grape stems from step (6), and then simmer at 90 to 100°C for 20 to 30 minutes. Extracting and then filtering to prepare a mixed buckwheat sprout extract;

(8) mixing perilla powder, glutinous rice powder, and buckwheat rice powder prepared in step (1) at a weight ratio of 3.5 to 4.5: 3.5 to 4.5: 1.5 to 2.5 to prepare powder for Omegi rice cake dough;

(9) Add the buckwheat sprout mixed extract prepared in step (7) to the Omegi rice cake dough powder prepared in step (8) at a weight ratio of 4.5 to 5.5:0.5 to 1.5 to prepare Omegi rice cake dough. steps;

(10) Adding 18 to 22% by weight of the buckwheat sprout powder prepared in step (3), 0.5 to 1.5% by weight of salt, and 8 to 12% by weight of sugar to boiled red beans and then heating to produce red bean paste. ; and

(11) Add the red bean paste prepared in step (10) above to the omegi rice cake skin made from the omegi rice cake dough prepared in step (9) above, and coat the surface of the omegi rice cake by boiling it for 4 to 6 minutes. May include steps,

More specifically

(1) Producing buckwheat rice powder by roasting and pulverizing buckwheat rice in a stirrer at 180°C for 10 minutes;

(2) steaming buckwheat sprouts at 100°C for 1 to 3 minutes, roasting them at 130°C for 2 to 3 minutes, and drying them at 50°C for 18 hours;

(3) grinding the dried buckwheat sprouts of step (2) to produce buckwheat sprout powder;

(4) steam-heating the bamboo shoots at 100°C for 1 to 3 minutes, roasting them at 130°C for 60 minutes, and drying them at 50°C for 18 hours;

(5) steaming the white wood ear mushrooms at 100°C for 1 to 3 minutes and then drying them at 90°C for 2 hours;

(6) Roasting grape stems at 170°C for 30 minutes and drying at 50°C for 18 hours;

(7) Based on the total weight of the buckwheat sprout mixture, 50% by weight of dried buckwheat sprouts in step (2), 20% by weight of dried buckwheat sprouts in step (4), 10% by weight of dried white wood ear mushrooms in step (5), and Adding 30 times (v/w) water to the buckwheat sprout mixture mixed with 20% by weight of dried grape stems in step (6), extracting at 95°C for 20 to 30 minutes, and then filtering to prepare a mixed buckwheat sprout extract. ;

(8) mixing perilla powder, glutinous rice powder, and buckwheat rice powder prepared in step (1) at a weight ratio of 4:4:2 to prepare powder for omegi rice cake dough;

(9) adding the mixed buckwheat sprout extract prepared in step (7) to the Omegi rice cake dough powder prepared in step (8) at a weight ratio of 5:1 to prepare Omegi rice cake dough;

(10) adding 20% by weight of the buckwheat sprout powder prepared in step (3), 1% by weight of salt, and 10% by weight of sugar to boiled red beans and then heating to prepare red bean paste; and

(11) Adding the red bean paste prepared in step (10) to the Omegi rice cake skin made from the Omegi rice cake dough prepared in step (9) above, and coating the surface of the boiled Omegi rice cake for 5 minutes. It can be included.

The present invention also provides buckwheat omegi rice cake prepared by the above method.

Hereinafter, the present invention will be described in detail through preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Preparation Example 1. White omegi rice cake containing buckwheat

(1) Selected high-quality buckwheat rice (peeled buckwheat) was roasted in a stirrer at 180°C for 10 minutes and then ground to 80 mesh to prepare buckwheat rice powder.

(2) Buckwheat sprouts collected before 35 days after sowing of buckwheat sprouts were washed thoroughly under running water, dried, cut into 1-3 cm pieces, and steamed at 100°C for 1-3 minutes. It was subjected to vapor heat treatment. Next, the steam-heat treated buckwheat sprouts were quickly cooled using wind to remove surface moisture. Then, it was lightly roasted for 2 to 3 minutes in a fryer at 130°C, and completely dried in a dryer at 50°C for 18 hours.

(3) Buckwheat sprout powder was prepared by grinding the dried buckwheat sprouts in step (2) to 80 mesh.

(4) The leaves were washed thoroughly under running water, the moisture was removed, cut into 2-3 cm long pieces, and steamed at 100°C for 1-3 minutes. Next, it was roasted in a fryer at 130°C for 1 hour and completely dried in a dryer at 50°C for 18 hours.

(5) White wood ear mushrooms were washed thoroughly under running water, dried, steamed at 100°C for 1 to 3 minutes, and then dried in a dryer at 90°C for 2 hours.

(6) Grape stems were washed thoroughly under running water, dried, cut into 2-3 cm lengths, roasted in a stirrer at 170°C for 30 minutes, and then dried in a dryer at 50°C for 18 hours.

(7) Based on the total weight of the buckwheat sprout mixture, 50% by weight of dried buckwheat sprouts in step (2), 20% by weight of dried solitary leaves in step (4), and 10% by weight of dried white wood ear mushrooms in step (5). And 30 times (v/w) purified water compared to the buckwheat sprout mixture was added to the buckwheat sprout mixture mixed with 20% by weight of dried grape stems in step (6), followed by reflux extraction at 95°C for 20 to 30 minutes and filtered to obtain buckwheat sprouts. A mixed extract was prepared.

(8) Powder for Omegi rice cake dough was prepared by mixing perilla powder, glutinous rice powder, and buckwheat rice powder prepared in step (1) at a weight ratio of 4:4:2.

(9) The buckwheat sprout mixed extract prepared in step (7) was added to the Omegi rice cake dough powder prepared in step (8) above at a weight ratio of 5:1 and kneaded to prepare Omegi rice cake dough.

(10) Put the red beans in boiling water, boil them, take them out, discard the red bean water, rinse the red beans in cold water, add new water and boil for about 50 minutes, then discard the red bean water again to prepare boiled red beans. Red bean paste was prepared by adding 20% by weight of the buckwheat sprout powder prepared in step (3), 1% by weight of salt, and 10% by weight of sugar to the prepared boiled red beans and crushing and heating for about 5 minutes.

(11) Spread about 40 to 50 g of the Omegi rice cake dough prepared in step (9) above and shape it into a round shape so that the Omegi rice cake skin contains 20 to 30 g of red bean paste prepared in step (10). Boil it in boiling water for about 5 minutes and then take it out. The buckwheat rice powder prepared in step (1) above was evenly coated on the surface of the taken out Omegi rice cake.

Manufacturing Example 2. Blue omegi rice cake containing buckwheat

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (8), when preparing the powder for Omegi rice cake dough, perilla powder, glutinous rice powder, buckwheat rice powder, and buckwheat sprout powder were used in a weight ratio of 4:4:1:1. Omegi rice cake was prepared by mixing, and in step (11), buckwheat sprout powder and green tangerine peel powder were mixed in a weight ratio of 9:1 instead of buckwheat rice powder.

The green tangerine peel powder is prepared by drying and pulverizing green tangerine peel that has been steam-treated at 100°C for 1 to 3 minutes.

Preparation Example 3. Yellow omegi rice cake containing buckwheat

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (8), when preparing powder for Omegi rice cake dough, perilla powder, glutinous rice powder, buckwheat rice powder, and sweet pumpkin powder were mixed in a weight ratio of 4:4:1:1. In step (11), omegi rice cake was prepared by using tangerine peel waste instead of buckwheat rice powder.

The sweet pumpkin powder is manufactured by removing the skin and inside of the pumpkin, cutting it into 0.5 to 1 cm thick pieces, steaming at 100°C for 1 to 3 minutes, quickly cooling with wind to remove surface moisture, then drying and grinding. will be.

The tangerine peel waste is manufactured by washing environmentally-grown tangerine peel, cutting it into 2-5 mm pieces, steam-heating at 100°C for 1-3 minutes, and adding about 15% of honey.

Preparation Example 4. Red omegi rice cake containing buckwheat

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (8), when preparing the powder for Omegi rice cake dough, perilla powder, glutinous rice powder, buckwheat rice powder, and white lotus fruit powder were used in a weight ratio of 4:4:1:1. It was prepared by mixing, and in step (11), omegi rice cake was prepared by using white lotus root powder instead of buckwheat rice powder.

The white lotus fruit powder is washed thoroughly under running water, dried, cut into 1-2 cm pieces, steam-heated at 100°C for 1-3 minutes, cooled quickly using wind, and dried after removing surface moisture. and manufactured by grinding.

Manufacturing Example 5. Buckwheat-containing red bean omegi rice cake

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (8), when preparing the powder for Omegi rice cake dough, perilla powder, glutinous rice powder, buckwheat rice powder, and buckwheat sprout powder were used in a weight ratio of 4:4:1:1. Omegi rice cake was prepared by mixing, and in step (11), boiled red beans were used instead of buckwheat rice powder.

Preparation Example 6. Black sesame omegi rice cake containing buckwheat

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (8), when manufacturing powder for omegi rice cake dough, perilla powder, glutinous rice powder, buckwheat rice powder, and buckwheat sprout powder were used in a weight ratio of 4:4:1:1. It was prepared by mixing, and in step (11), black sesame powder was used instead of buckwheat rice powder to prepare Omegi rice cake.

Comparative Example 1. Omegi Rice Cake

(1) Powder for Omegi rice cake dough was prepared by mixing perilla powder and glutinous rice powder in a weight ratio of 5:5.

(2) Purified water was added to the Omegi rice cake dough powder prepared in step (1) above at a weight ratio of 5:1 and kneaded to prepare Omegi rice cake dough.

(3) Put the red beans in boiling water, boil them, take them out, discard the red bean water, rinse the red beans in cold water, add new water and boil for about 50 minutes, then discard the red bean water again and prepare boiled red beans. Red bean paste was prepared by adding 1% by weight of salt and 10% by weight of sugar to the boiled red beans prepared above and crushing and heating.

(4) Spread about 40 to 50 g of the Omegi rice cake dough prepared in step (2) above and add 20 to 30 g of red bean paste prepared in step (3) to the Omegi rice cake skin, then boil in boiling water. After boiling for about 5 minutes, soybean powder was evenly coated on the surface of the omegi rice cake taken out.

Comparative Example 2. White omegi rice cake containing buckwheat

(1) Selected high-quality buckwheat rice (peeled buckwheat) was roasted in a stirrer at 180°C for 10 minutes and then ground to 80 mesh to prepare buckwheat rice powder.

(2) Buckwheat sprouts collected before 35 days after sowing of buckwheat sprouts were washed thoroughly under running water, dried, cut into 1-3 cm pieces, and steamed at 100°C for 1-3 minutes. It was subjected to vapor heat treatment. Next, the steam-heat treated buckwheat sprouts were quickly cooled using wind to remove surface moisture. Next, it was lightly roasted in a stir-fry at 130°C for 2 to 3 minutes and completely dried in a dryer at 50°C for 18 hours.

(3) Buckwheat sprout powder was prepared by grinding the dried buckwheat sprouts in step (2) to 80 mesh.

(4) Powder for Omegi rice cake dough was prepared by mixing perilla powder, glutinous rice powder, and buckwheat rice powder prepared in step (1) at a weight ratio of 4:4:2.

(5) Purified water was added to the Omegi rice cake dough powder prepared in step (4) above at a weight ratio of 5:1 and kneaded to prepare Omegi rice cake dough.

(6) Put the red beans in boiling water, boil them, take them out, discard the red bean water, rinse the red beans in cold water, add new water and boil for about 50 minutes, then discard the red bean water again and prepare the boiled red beans. Red bean paste was prepared by adding 20% by weight of the buckwheat sprout powder prepared in step (3), 1% by weight of salt, and 10% by weight of sugar to the boiled red beans prepared above and crushing and heating.

(7) Spread about 40 to 50 g of the Omegi rice cake dough prepared in step (5) above and add 20 to 30 g of red bean paste prepared in step (6) to the Omegi rice cake skin, then boil in boiling water. After boiling for about 5 minutes, the surface of Omegi rice cake taken out was evenly coated with the buckwheat rice powder prepared in step (1) above.

Comparative Example 3. Omegi rice cake containing buckwheat

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (7), Omegi rice cake was prepared using an extract prepared using only buckwheat sprouts, instead of using poisonous bow leaves, white wood ear mushrooms, and grape stems. .

Comparative Example 4. Omegi rice cake containing buckwheat

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (7), instead of using buckwheat sprouts, white wood ear mushrooms, and grape stems, Omegi rice cake was prepared using an extract prepared using only poisonous arch leaves.

Comparative Example 5. Omegi rice cake containing buckwheat

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (7), instead of using buckwheat sprouts, bamboo shoots, and grape stems, Omegi rice cake was prepared using an extract prepared using only white wood ear mushrooms.

Comparative Example 6. Omegi rice cake containing buckwheat

Omegi rice cake was prepared by the method of Preparation Example 1, but in step (7), instead of using buckwheat sprouts, poisonous arrows, and white wood ear mushrooms, Omegi rice cake was prepared using an extract prepared using only grape stems.

Example 1: Measurement of total phenolic compound content

Total phenolic compound content was analyzed according to the Folin-Denis method. After preparing each sample extract, 3 ml of distilled water was added to 1 ml of the sample extract, 1 ml of Folin &Ciocalteau's phenol reagent was added, and the mixture was mixed in a shaking bath at 27°C. After 5 minutes, 1 ml of saturated NaCO ₃ solution was added, mixed, left at room temperature for 1 hour, and the absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The phenol compound content was quantified after creating a calibration curve using the concentration of chlorogenic acid.

Total phenol content comparison sample Total phenol content (ppm) catechin chlorogenic acid tannic acid Comparative Example 1 33.7±2.2 58.5±4.6 37.7±3.0 Comparative Example 2 40.6±2.8 66.2±5.5 42.4±2.3 Comparative Example 3 46.4±5.1 71.4±4.2 51.2±1.9 Manufacturing Example 1 52.3±3.2 80.0±3.8 55.8±2.0

The total phenol compound content of Omegi rice cake prepared by the method of Comparative Examples and Preparation Example 1 is shown in Table 1. As can be seen in Table 1, based on the total phenol content quantified by chlorogenic acid, the total phenol content of Preparation Example 1 was the highest at 80 ppm, followed by Comparative Example 3, which was found to contain the highest phenol compounds. Therefore, producing Omegi rice cake using the method of Preparation Example 1 showed the highest total phenol content compared to the comparative examples.

Example 2. Total flavonoid content

To measure the total flavonoid content, each sample was prepared at an appropriate concentration, 1.0 ml of the sample solution was placed in a test tube, and 10 ml of diethylene glycol was added and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a water bath at 37°C for 1 hour, and then the absorbance was measured at 420 nm. In the blank test, a 50% methanol solution was treated in the same way instead of the sample solution, and a standard curve was prepared using naringin (Sigma Co., USA), from which the total flavonoid content was calculated.

Comparison of total flavonoid content sample Total flavonoid content (ppm) Comparative Example 1 21.2±1.3 Comparative Example 2 23.5±1.6 Comparative Example 3 26.6±2.1 Manufacturing Example 1 35.4±2.5

The total flavonoid content of Omegi rice cake prepared by the method of Comparative Examples and Preparation Example 1 is shown in Table 2 above. As can be seen in Table 2, at the same concentration, the total flavonoid content of Preparation Example 1 was the highest at 35.4 ppm, and Comparative Example 1 was the lowest. Therefore, Omegi rice cake prepared by the method of Preparation Example 1 showed a high flavonoid content.

Example 3: DPPH radical scavenging ability test

To determine antioxidant activity, the antioxidant activity of each sample was measured by hydrogen electron donation ability. Samples of various concentrations were diluted with methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) was mixed with 100 μl of each sample and stirred. This mixed sample was reacted in the dark for 30 minutes and then the absorbance was measured at 517 nm. The hydrogen electron donating ability is calculated by repeating each experiment three times, taking the average, and then calculating the degree of decrease in absorbance relative to the control using the following formula.

An = (A ₀ -A)/A ₀ × 100

An: Antioxidant activity against DPPH radical scavenging ability (%)

A ₀ : Absorbance of DPPH solution without added sample

A: Absorbance of the sample reacted with DPPH in the reaction solution

Comparison of DPPH radical scavenging ability sample DPPH radical scavenging ability (%) 2,500 ppm 5,000 ppm 10,000 ppm Comparative Example 1 12.3±1.2 22.0±2.8 45.3±1.4 Comparative Example 2 13.8±0.8 25.8±2.1 48.6±2.2 Comparative Example 3 15.1±0.6 29.1±1.7 50.2±3.2 Manufacturing Example 1 18.6±1.1 35.4±1.3 60.1±3.0

The results of DPPH radical scavenging ability by concentration of Omegi rice cake prepared by the method of Comparative Examples and Preparation Example 1 are shown in Table 3 above. At all concentrations, the DPPH radical scavenging activity of the powder prepared by the method of Preparation Example 1 was the highest, and at the same concentration, Comparative Example 3 showed the second highest activity, and among the comparative examples, Comparative Example 1 showed the lowest activity. .

Example 4: Nitrite scavenging ability test

As another method to determine antioxidant activity, nitrite scavenging activity can be measured by mixing 40 ㎕ of each extract sample in 20 ㎕ of 1 mM NaNO ₂ and 0.1N HCl (pH 1.2) or 0.2M citrate buffer (pH 4.2) or 0.2 The volume was adjusted to 200 μl using 140 μl of M citrate buffer (pH 6.0). This reaction solution was reacted in a constant temperature water bath at 37°C for 1 hour, then mixed with 1000 ㎕ of 2% acetic acid and Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid in a 1:1 ratio). 80 ㎕ (prepared immediately before use) was added, mixed well, reacted for 15 minutes at room temperature blocked from light, and the absorbance was measured at 520 nm to determine the nitrite scavenging ability as follows.

N(%) = [1-(A-C)/B]×100

N: nitrite scavenging ability

A: Absorbance after adding 1mM NaNO ₂ to the sample and reacting for 1 hour

B: 1mM NaNO ₂ absorbance

C: Control absorbance

Comparison of nitrite scavenging ability sample Nitrite scavenging ability (%) Comparative Example 1 27.4±3.0 Comparative Example 2 32.6±2.2 Comparative Example 3 38.1±2.5 Manufacturing Example 1 44.2±3.1

The results of the nitrite scavenging ability of Omegi rice cake prepared by the method of Comparative Examples and Preparation Example 1 are shown in Table 4 above. As can be seen in Table 4, the nitrite scavenging ability of Preparation Example 1 was 44.2%, and Comparative Example 1 showed the lowest scavenging ability of 27.4% at the same concentration.

Example 5: Sensory properties

Sensory tests were conducted on the Omegi rice cakes of Preparation Example 1 and Comparative Examples 1 to 6. The sensory test was conducted on a total of 80 people, including 20 adolescents (10 men and women), 20 housewives, 20 adult men, and 20 people over 65 years old (10 men and women), and assessed color, aroma, taste, texture, and overall preference. A 5-point symbolic scale was used, with 1 being very bad, 4 being bad, 3 being average, 4 being good, and 5 being very good.

Comparison of sensory properties type color incense taste Texture Comprehensive preference Comparative Example 1 3.9 3.9 3.3 3.2 3.3 Comparative Example 2 4.0 3.9 3.5 3.5 3.5 Comparative Example 3 4.1 4.1 3.6 3.7 3.7 Comparative Example 4 4.1 4.0 3.8 3.9 3.8 Comparative Example 5 4.2 4.0 3.9 4.0 3.9 Comparative Example 6 4.1 4.1 3.8 4.1 3.8 Manufacturing Example 1 4.2 4.3 4.4 4.5 4.4

As a result, as can be seen in Table 5, there was no significant difference in preference for color and flavor, but Preparation Example 1 was higher than the comparative examples in taste, texture, and overall preference, confirming that it was preferred by evaluators. I was able to. Therefore, it was found that Omegi rice cake prepared by the method of Preparation Example 1 had excellent functionality and significant improvement in sensory properties.

Although the manufacturing examples and examples of the present invention are presented above, the present invention is not limited to the above, and various modifications may be made within the technical scope of the present invention, and such modifications will fall within the scope of the claims of the present invention.

Claims (5)

(1) preparing a buckwheat sprout mixed extract by adding water to a buckwheat sprout mixture of buckwheat sprouts, poisonous mushrooms, white wood ear mushrooms, and grape stems, then extracting and filtering;
(2) mixing perilla powder, glutinous rice powder, and buckwheat rice powder to prepare powder for omegi rice cake dough;
(3) adding the mixed buckwheat sprout extract prepared in step (1) to the Omegi rice cake dough powder prepared in step (2) to prepare Omegi rice cake dough;
(4) adding buckwheat sprout powder, salt and sugar to boiled red beans and then heating to prepare red bean paste; and
(5) Manufacturing includes the step of adding the red bean paste prepared in step (4) to the omegi rice cake skin made from the omegi rice cake dough prepared in step (3) above, and then coating the surface of the boiled omegi rice cake with a paste. A method of manufacturing buckwheat omegi rice cake, characterized in that. According to paragraph 1,
(1) Producing buckwheat rice powder by roasting and grinding buckwheat rice;
(2) steaming buckwheat sprouts and then roasting and drying them;
(3) grinding the dried buckwheat sprouts of step (2) to produce buckwheat sprout powder;
(4) steam-heating the bamboo shoots and then roasting and drying them;
(5) steaming and drying the white wood ear mushrooms;
(6) Roasting and drying grape stems;
(7) Based on the total weight of the buckwheat sprout mixture, 45 to 55% by weight of dried buckwheat sprouts in step (2), 18 to 22% by weight of dried buckwheat sprouts in step (4), and dried white wood ear mushrooms in step (5). Preparing a buckwheat sprout mixed extract by adding water to the buckwheat sprout mixture of 8 to 12% by weight and 18 to 22% by weight of the dried grape stems of step (6), followed by extraction and filtering;
(8) mixing perilla powder, glutinous rice powder, and buckwheat rice powder prepared in step (1) to prepare powder for omegi rice cake dough;
(9) Add the buckwheat sprout mixed extract prepared in step (7) to the Omegi rice cake dough powder prepared in step (8) at a weight ratio of 4.5 to 5.5:0.5 to 1.5 to prepare Omegi rice cake dough. steps;
(10) Adding 18 to 22% by weight of the buckwheat sprout powder prepared in step (3), 0.5 to 1.5% by weight of salt, and 8 to 12% by weight of sugar to boiled red beans and then heating to produce red bean paste. ; and
(11) Manufacturing includes the step of adding the red bean paste prepared in step (10) to the omegi rice cake skin made from the omegi rice cake dough prepared in step (9) above and then coating the surface of the boiled omegi rice cake with a paste. A method of manufacturing buckwheat omegi rice cake, characterized in that. According to paragraph 2,
(1) Producing buckwheat rice powder by roasting and pulverizing buckwheat rice in a stirrer at 150-200°C for 8-12 minutes;
(2) steaming buckwheat sprouts at 90-110°C for 1-3 minutes, roasting them at 120-150°C for 2-3 minutes, and drying them at 45-55°C for 12-24 hours;
(3) grinding the dried buckwheat sprouts of step (2) to produce buckwheat sprout powder;
(4) steam-heating the bamboo shoots at 90-110°C for 1-3 minutes, roasting them at 120-150°C for 50-70 minutes, and drying them at 45-55°C for 12-24 hours;
(5) steaming the white wood ear mushrooms at 90-110°C for 1-3 minutes and then drying them at 80-100°C for 1-3 hours;
(6) Roasting grape stems at 160-180°C for 20-40 minutes and drying at 45-55°C for 12-24 hours;
(7) Based on the total weight of the buckwheat sprout mixture, 45 to 55% by weight of dried buckwheat sprouts in step (2), 18 to 22% by weight of dried buckwheat sprouts in step (4), and dried white wood ear mushrooms in step (5). Add 25 to 35 times (v/w) water to the buckwheat sprout mixture of 8 to 12 wt% and 18 to 22 wt% of dried grape stems from step (6), then simmer at 90 to 100°C for 20 to 30 minutes. Preparing a mixed buckwheat sprout extract by extracting and then filtering;
(8) mixing perilla powder, glutinous rice powder, and buckwheat rice powder prepared in step (1) to prepare powder for omegi rice cake dough;
(9) Add the buckwheat sprout mixed extract prepared in step (7) to the Omegi rice cake dough powder prepared in step (8) above at a weight ratio of 4.5 to 5.5:0.5 to 1.5 to prepare Omegi rice cake dough. steps;
(10) Adding 18 to 22% by weight of the buckwheat sprout powder prepared in step (3), 0.5 to 1.5% by weight of salt, and 8 to 12% by weight of sugar to boiled red beans and then heating to produce red bean paste. ; and
(11) Add the red bean paste prepared in step (10) above to the omegi rice cake skin made from the omegi rice cake dough prepared in step (9) above, and coat the surface of the omegi rice cake by boiling it for 4 to 6 minutes. A method of manufacturing buckwheat omegi rice cake, characterized in that it is manufactured including the following steps. The method of manufacturing buckwheat omegi rice cake according to claim 3, wherein buckwheat sprout powder, pumpkin powder, white lotus root powder, or aronia powder are additionally mixed during mixing in step (8). Buckwheat omegi rice cake manufactured by the method of any one of claims 1 to 4.