KR102659699B1 - Method for manufacturing rice cake using paper mulberry leaves - Google Patents

Abstract

The present invention relates to rice cakes containing mulberry leaves, rice cake batter, and a method for producing rice cakes containing mulberry leaves in the form of songpyeon and injeolmi, with improved taste, aroma, color, and texture of the rice cakes.
The present invention uses mulberry leaf powder that retains the unique aroma, color, and taste of mulberry leaves when heated at a high temperature, thereby eliminating the astringent taste. Not only does the taste, aroma, and texture improve, but it also improves the storage properties that rice cakes should have. It can provide rice cakes containing high-quality mulberry leaves by improving the texture and providing excellent texture.

Description

Rice cake containing mulberry leaves, rice cake dough, and method for manufacturing the same {METHOD FOR MANUFACTURING RICE CAKE USING PAPER MULBERRY LEAVES}

The present invention relates to rice cakes containing mulberry leaves, rice cake batter, and a method for producing the same.

Mulberry is a deciduous tree belonging to the Mulberry family and the Mulberry genus. It is native to Asia and grows on the sunny side of the foot of a mountain or on a field bank. It reaches a height of 3m and has short hairs on its small branches, which soon disappear. The bark is grey-brown. The leaves are alternate, 5 to 20 cm long, egg-shaped or long egg-shaped, the end is long and pointed, and the bottom is round. The edge of the leaf has serrated teeth and is deeply grooved into 2 to 3 pieces. The front is rough and the back has short hair, but it soon disappears. The petiole is 1 to 2 cm long and has curly hairs, but these gradually disappear. The bast fiber of the mulberry tree has been mainly used as a raw material for papermaking. On the other hand, it has various medicinal effects, and is known to be effective in tonic, clearing, vomiting, dropsy, ripening, diuresis, etc., removing wind, purifying blood, and reducing vision.

First of all, the rice cake market has many difficulties in market development due to limitations in distribution. The most representative one is the storage problem. In the case of rice cakes, unlike other foods, the bigger problem is not that they spoil or deteriorate and become inedible, but that the quality deteriorates due to starch aging and subsequent hardening. Therefore, research on improving the quality and storage of rice cake products is a task that must be conducted as a priority. To compensate for these shortcomings, the consumption period of rice cakes is increased by using methods such as long-term preservation in the freezer. However, with this method, there is a new problem in that the rice cake hardens, the texture deteriorates, and the unique texture of the freshly prepared rice cake can never be felt.

Additionally, in the case of rice cakes, the taste can vary significantly depending on the time the rice is soaked, the salinity, and the content of the ingredients used.

In addition, mulberry tree has anti-inflammatory and antibacterial effects, so it is used in various fields such as cosmetics, food, and soap. For example, Korean Patent Publication No. 10-2012-0003236 discloses a cosmetic composition that contains mulberry extract, provides excellent inflammation relief and antibacterial effects, and is effective in treating or alleviating the symptoms of acne.

In other words, consuming foods such as rice cakes containing mulberry leaves can relieve inflammation in the body and have an antibacterial effect.

Against this background, the present inventors diligently studied the manufacturing method of rice cakes with excellent stability, mouthfeel and texture, and as a result completed the present invention by producing rice cakes using mulberry tree.

As a prior art, there is Korean Patent Publication No. 10-2017-0085182, “Unsweetened potato rice cake containing mulberry tree component and method for manufacturing the same.” In this invention, a mixture of potato starch, tapioca starch, wheat starch, pregelatinized rice flour, salt, and mulberry extract or powder (2 to 5% by weight) is kneaded to obtain rice cake skin, and the rice cake skin is molded to contain rice cake filling inside. The purpose is to provide an unsweetened potato rice cake containing mulberry components that has excellent taste and texture without the need for additional sugar due to the sweetness of the stems and leaves of the mulberry tree, and a method for manufacturing the same.

In Domestic Patent Publication No. 10-2017-0085182, the use of mulberry stem extract or mulberry leaf powder instead of sugar was found to be superior to that of sugar in terms of tissue hardness, elasticity, and chewability. In addition, even after the passage of time, hardness, elasticity, and chewiness were found to be maintained at similar levels when mulberry stem extract or mulberry leaf powder was used compared to when sugar was used.

However, in Domestic Patent Publication No. 10-2017-0085182, it is difficult to expect the scent of mulberry leaves because various ingredients are mixed, and the mulberry leaves are used by washing, drying, and pulverizing them. In this case, the color is barely revealed. In addition, when making rice cake using mulberry stem extract, the color becomes closer to brown rather than green, so it does not have a good visual aesthetic and may have a strong bitter taste.

The purpose of the present invention is to manufacture rice cakes containing mulberry leaves in the form of songpyeon and injeolmi, and to provide rice cakes containing mulberry leaves with improved taste, aroma, color and texture.

In order to solve the above problem, in Example 1 of the present invention, 5 to 15 parts by weight of mulberry leaf powder and 0.1 to 0.5 parts by weight of table salt were added to 100 parts by weight of rice flour, and then mixed with 15 to 20 parts by weight of water. A mixing process to prepare a mixture; It is characterized by a mulberry leaf songpyeon dough comprising a kneading process of putting the mixture in a kneader and kneading it to produce a dough for making songpyeon blood.

In addition, Example 2 of the present invention involves soaking washed rice in water at 10 to 20°C for 4 to 5 hours, draining the soaked rice, and putting the drained rice in a grinder and pulverizing it into powder. ; In the rice flour preparation step, for 100 parts by weight of powdered rice powder, 5 to 10 parts by weight of mulberry leaf powder, 5 to 10 parts by weight of yeast, and 0.1 to 0.5 parts by weight of takju are mixed in a kneading container and then mixed at 60 to 150°C. A primary mixture manufacturing step of adding 50 to 80 parts by weight of water and mixing to prepare a primary mixture; Primary aging process, in which the primary mixture is aged at a temperature of 40-50°C for 10-11 hours; A secondary mixture manufacturing step of preparing a secondary mixture by adding 20 to 30 parts by weight of rice flour powdered in the rice flour preparation step into a dough container containing the mixture that has undergone the primary aging process and mixing; A secondary aging step in which the secondary mixture is aged again at a temperature of 40-50°C for 2-3 hours; In the secondary mixture, 0.5 to 20 parts by weight of salt, 10 to 40 parts by weight of rice powder powdered in the rice flour preparation step, and 5 to 10 parts by weight of mulberry leaf powder are added and mixed to prepare the tertiary mixture. Mixture preparation step; It is characterized by a method of manufacturing mulberry leaf rice cake comprising a steam step of laying a cloth on the rice cake, adding the tertiary mixture on the cloth, and steaming at 100 ~ 150 ℃ for 30 ~ 60 minutes.

In addition, Example 3 of the present invention includes a primary mixture preparation step of preparing a primary mixture by adding 5 to 10 parts by weight of mulberry leaf powder and 0.1 to 0.5 parts by weight of table salt with respect to 100 parts by weight of rice flour; A secondary mixture manufacturing step of preparing a secondary mixture by adding at least one of dried sweet potatoes, dried pumpkins, dried fruits, and nuts to the primary mixture; It is characterized by a method of manufacturing the first mulberry leaf Seolgitteok, which includes a steaming step of laying a cloth on the rice cake, putting the secondary mixture on the cloth, and steaming at 100 ~ 150 ℃ for 30 ~ 60 minutes.

In addition, in the present invention, the mulberry leaf powder used to produce rice cake containing mulberry leaves is obtained by collecting mulberry leaves, washing them, steaming the washed mulberry leaves at 90 to 110° C. for 5 to 10 minutes, and then steaming the mulberry leaves. It is characterized in that it is a mulberry leaf powder obtained by drying the leaves at a low temperature at 0-10°C for 1-5 hours, drying them naturally in the shade for 1-3 days, and pulverizing the dried mulberry leaves with a grinder.

The method of manufacturing rice cake using mulberry leaves according to the present invention improves the taste, aroma, and texture by using mulberry leaf powder that retains the unique aroma, color, and taste of mulberry leaves while losing the astringent taste when the mulberry leaves are heated at a high temperature. In addition, it can provide high-quality rice cakes by improving the shelf life of rice cakes and providing excellent texture.

Figure 1 is a photograph of the mulberry leaf songpyeon of the present invention in a completed state.
Figure 2 is a photograph of the mulberry leaf Seolgitteok of the present invention in a completed state.
Figure 3 shows the first mulberry leaf Seolgitteok and general Seolgitteok applied for sensory evaluation 3.
Figure 4 is an example of mulberry leaf Seolgitteok according to Example 3 and regular Seolgitteok when left at room temperature for 10 days.

Hereinafter, the present invention will be described in more detail through examples. Since these examples are merely for illustrating the present invention, the scope of the present invention is not to be construed as limited by these examples.

<Mulberry leaf powder preparation steps>

In the step of preparing the mulberry leaf powder of the present invention, the mulberry leaves are steamed in a pressure cooker for 5 to 10 minutes, then the mulberry leaves are rapidly cooled, naturally dried, and then ground. This will be described in more detail below.

The mulberry leaves are collected and washed, the washed mulberry leaves (i.e., raw mulberry leaves) are steamed at 90 to 110°C for 5 to 10 minutes, and the steamed mulberry leaves are dried at a low temperature at 0 to 10°C for 1 to 5 hours. Dry naturally in the shade for 1-3 days, and grind the dried mulberry leaves with a grinder. Here, a pressure cooker can be used when steaming the washed mulberry leaves. In general, the highest pressure of a commercially available pressure cooker is 1.7 to 2.4 atmospheres depending on the pressure cooker. Therefore, in this embodiment, the highest pressure in the pressure cooker when steaming the mulberry leaves is 1.7 atmospheres. It can be ~2 atmospheres. In addition, the description was based on the case where 200 to 500 g of raw mulberry leaves were used in the preparation step of the mulberry leaf powder of the present invention.

As a result of testing the calorific value and composition of the mulberry leaf powder prepared according to the preparation step of the mulberry leaf powder of the present invention, the results shown in Table 1 were obtained. The analysis of the influential components of mulberry leaf powder in Table 1 was conducted through the Eco-friendly Bio Materials and Food Center of Seowon University's Industry-Academic Cooperation Foundation.

As can be seen in Table 1, the mulberry leaf powder of the present invention has a very low saturated fat and trans fat content and a low sugar content, while containing an appropriate amount of carbohydrates and a high amount of protein. It also has the advantage of containing low amounts of cholesterol and sodium.

In particular, when the mulberry leaves are heated at a high temperature, the astringent taste disappears, but the taste and aroma are improved by preserving the unique aroma and taste of the mulberry leaves.

<Rice powder preparation steps>

Wash the rice thoroughly, soak it in water for 4-5 hours, drain the water, put the drained rice in a grinder and grind it (20-100 mesh) into powder. At this time, the temperature of the water is 10 to 20°C.

<Example 1>

Example 1 describes a case where rice cake containing mulberry leaves was manufactured in the same form as songpyeon (hereinafter referred to as 'mulberry leaf songpyeon').

In the rice flour preparation step, for 100 parts by weight of powdered rice flour (non-glutinous rice flour), 3 to 15 parts by weight of mulberry leaf powder prepared in advance is added, 0.1 to 0.5 parts by weight of table salt is added thereto, and mixed evenly with water. At this time, the water is 10 to 50°C, and 15 to 20 parts by weight can be added.

Add rice flour, mulberry leaf powder, and salt as described above, put the mixed mixture in a dough kneader, and knead to complete the dough for making songpyeon skin.

Once the dough is complete, make songpyeon skin and add songpyeon filling to the songpyeon skin. Songpyeon filling can be made with one or more of sweet potato, potato, chestnut, pumpkin, soybean, red bean, mung bean, sesame, walnut, and jujube. Songpyeonso can be omitted depending on the case.

The songpyeon made in this way are evenly arranged in a songpyeon steaming container and then heated with steam at 95°C for 30 minutes to complete the manufacture of mulberry leaf songpyeon. The mulberry leaf songpyeon prepared in this way is shown in Figure 1.

<Example 2>

Example 2 describes a case where rice cake containing mulberry leaves was manufactured in the same form as Gijeong rice cake (hereinafter referred to as 'mulberry leaf Gijeong rice cake').

In the rice flour preparation stage, for 100 parts by weight of powdered rice flour (non-glutinous rice flour), 5 to 10 parts by weight of yeast and 0.1 to 0.5 parts by weight of Takju are mixed in a kneading container, and then 50 to 80 parts by weight of water at 60 to 150°C are mixed. Add and mix to prepare the first mixture.

The primary mixture undergoes a primary aging process in which the primary mixture is aged at a temperature of 40-50℃ for 10-11 hours. That is, the dough container containing the primary mixture is sealed and left at a temperature of 40 to 50°C for 10 to 11 hours.

In the dough container containing the mixture that has undergone the primary aging process, 20 to 30 parts by weight of rice powder powdered in the rice flour preparation step is added and mixed for the second time to prepare the secondary mixture.

The secondary mixture undergoes a secondary aging step in which the secondary mixture is aged again at a temperature of 40~50℃ for 2~5 hours. That is, the dough container containing the secondary mixture is sealed and left at a temperature of 40 to 50°C for 2 to 5 hours (preferably 2 to 3 hours).

In the secondary mixture, 0.5 to 20 parts by weight of salt, 10 to 40 parts by weight of rice powder powdered in the rice flour preparation stage, and 3 to 10 parts by weight of mulberry leaf powder are added and mixed to prepare the tertiary mixture. Therefore, when preparing the tertiary mixture, one or more types selected from dried fruits and nuts may be added and mixed.

A cloth is laid out on the tteoksiru, the tertiary mixture is placed on the cloth, and the mixture is steamed at 100 to 150°C for 30 to 60 minutes.

Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, raspberries, cornelian cherry, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, and grapes. , it can be dried cherries, plums, coconut, palm, papaya, durian, etc. Additionally, nuts may include beans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo nuts, almonds, pistachios, pecans, macadamias, hazelnuts, etc.

<Example 3>

In the present invention, when rice cake containing mulberry leaves is manufactured in a form such as Seolgitteok (Sirutteok), it is hereinafter referred to as 'mulberry leaf Seolgitteok'.

In Example 3, the case of mulberry leaf Seolgi rice cake manufactured by adding mulberry leaf powder (hereinafter referred to as 'the first mulberry leaf Seolgi rice cake') will be described.

In the rice flour preparation step, for 100 parts by weight of powdered rice flour (non-glutinous rice flour), 3 to 10 parts by weight of mulberry leaf powder and 0.1 to 0.5 parts by weight of table salt are added and mixed to prepare the primary mixture.

A secondary mixture is prepared by adding at least one selected from dried sweet potatoes, dried pumpkins, dried fruits, and nuts to the primary mixture.

A cloth is laid out on the tteoksiru, the secondary mixture is placed on the cloth, and the mixture is steamed at 100 to 150°C for 30 to 60 minutes.

Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, raspberries, cornelian cherry, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, and grapes. , it can be dried cherries, plums, coconut, palm, papaya, durian, etc. Additionally, nuts may include beans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo nuts, almonds, pistachios, pecans, macadamias, hazelnuts, etc.

The first mulberry leaf rice cake prepared in this way is shown in Figure 2.

<Example 4>

In Example 4, the case of mulberry leaf Seolgi rice cake manufactured by adding mulberry leaves (hereinafter referred to as 'second mulberry leaf Seolgi rice cake') will be described.

In the step of preparing mulberry leaves, wash the young or tender leaves of the mulberry leaves and blanch them in boiling water for 2 to 3 minutes.

For 100 parts by weight of rice powder (non-glutinous rice flour) powdered in the rice flour preparation step, 3 to 10 parts by weight of mulberry leaves blanched in the mulberry leaf preparation step and 0.1 to 0.5 parts by weight of table salt are added and mixed to prepare the primary mixture.

A secondary mixture is prepared by adding at least one selected from dried sweet potatoes, dried pumpkins, dried fruits, and nuts to the primary mixture.

A cloth is laid out on the tteoksiru, the secondary mixture is placed on the cloth, and the mixture is steamed at 100 to 150°C for 30 to 60 minutes.

Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, raspberries, cornelian cherry, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, and grapes. , it can be dried cherries, plums, coconut, palm, papaya, durian, etc. Additionally, nuts may include beans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo nuts, almonds, pistachios, pecans, macadamias, hazelnuts, etc.

In the case of the second mulberry leaf Sulgi rice cake of Example 4, the color was darker green (mugwort) than the first mulberry leaf Sulgi rice cake of Example 3.

<Example 5>

In Example 5, the case of mulberry leaf Seolgi rice cake prepared by adding mulberry leaves and mulberry leaf powder (hereinafter referred to as '3rd mulberry leaf Seolgi rice cake') will be described.

In the step of preparing mulberry leaves, wash the young or tender leaves of the mulberry leaves and blanch them in boiling water for 2 to 3 minutes.

In the rice flour preparation step, for 100 parts by weight of powdered rice flour (non-glutinous rice flour), 1 to 5 parts by weight of previously prepared mulberry leaf powder is added, 1 to 5 parts by weight of blanched mulberry leaves in the mulberry leaf preparation step, and 0.1 to 0.5 parts by weight of table salt. Add parts by weight and mix to prepare the first mixture.

A secondary mixture is prepared by adding at least one selected from dried sweet potatoes, dried pumpkins, dried fruits, and nuts to the primary mixture.

A cloth is laid out on the tteoksiru, the secondary mixture is placed on the cloth, and the mixture is steamed at 100 to 150°C for 30 to 60 minutes.

Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, raspberries, cornelian cherry, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, and grapes. , it can be dried cherries, plums, coconut, palm, papaya, durian, etc. Additionally, nuts may include beans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo nuts, almonds, pistachios, pecans, macadamias, hazelnuts, etc.

In the case of the third mulberry leaf Seolgi rice cake of Example 5, it has a green (mugwort) color similar to that of the second mulberry leaf Seolgi rice cake of Example 4, and has a stronger mulberry scent and taste than the second mulberry leaf Seolgi rice cake of Example 4. pay it out

<Example 6>

In the present invention, when rice cake containing mulberry leaves is manufactured in the same form as injeolmi, it is hereinafter referred to as 'mulberry leaf injeolmi'.

In Example 6, the case of mulberry leaf injeolmi prepared by adding mulberry powder (hereinafter referred to as 'first mulberry leaf injeolmi') will be described.

In the preparation stage of glutinous rice powder, soak the washed glutinous rice in water for 8 hours, drain the water, put the drained glutinous rice in a grinder, add 0.1 to 0.5 parts by weight of table salt per 100 parts by weight of glutinous rice, and grind (20 to 100 mesh). Powder it to make glutinous rice powder mixed with salt. At this time, the temperature of the water is 10 to 20°C.

In the mixing step, 3 to 15 parts by weight of mulberry leaf powder prepared in advance is added and mixed with 100 parts by weight of salt-mixed glutinous rice powder made in the glutinous rice powder preparation step to create a mixture of glutinous rice powder, mulberry leaf powder, and salt. .

In the steaming step, the mixture of glutinous rice powder, mulberry leaf powder, and salt generated in the mixing step is placed in a rice cooker and steamed for 15 to 20 minutes, that is, steamed and cooked.

In the kneading step, the mixture cooked in the steam step is pounded with a mortar or kneaded using a kneader to make a dough.

In the forming step, the dough made in the kneading step is spread out to form a plate, cut into predetermined sizes, and covered with dough.

Here, soybean flour, cowpea ginseng, red bean ginseng, etc. can be used.

In general, gipi is a word derived from the word 去皮 (geopi), and refers to a product made by peeling cowpeas, red beans, soybeans, etc. and grinding them into powder for use in rice cakes, etc.

When cut, the size can be 2 to 20 cm wide and 3 to 30 cm long.

<Example 7>

Example 6 describes a case where rice cake containing mulberry leaves was manufactured in the same form as injeolmi (hereinafter referred to as mulberry leaf injeolmi).

In the step of preparing mulberry leaves, wash the young or tender leaves of the mulberry leaves and blanch them in boiling water for 2 to 3 minutes.

In the glutinous rice preparation stage, the washed glutinous rice is soaked in water for 8 hours and then drained. At this time, the temperature of the water is 10 to 20°C.

In the mixing and grinding step, for 100 parts by weight of glutinous rice prepared in the glutinous rice preparation step, 3 to 10 parts by weight of mulberry leaves blanched in the mulberry leaf preparation step and 0.1 to 0.5 parts by weight of table salt are added and pulverized (20 to 100 mesh) to powder. Make a mixture of glutinous rice powder, mulberry leaf powder, and salt.

In the steaming step, the mixture of glutinous rice powder, mulberry leaf powder, and salt generated in the mixing and grinding step is placed in a rice cooker and steamed for 15 to 20 minutes, that is, steamed and cooked.

In the kneading step, the mixture cooked in the steam step is pounded with a mortar or kneaded using a kneader to make a dough.

In the forming step, the dough made in the kneading step is spread out to form a plate, cut into predetermined sizes, and covered with dough.

Here, soybean flour, cowpea ginseng, red bean ginseng, etc. can be used.

<Comparative Example 1>

It was prepared in the same manner as in Example 1, except that the mulberry leaf powder was changed to ramie leaf powder.

<Sensory evaluation 1>

Mulberry leaf songpyeon according to Example 1 was prepared, and sensory evaluation was conducted by comparing it with songpyeon containing ramie leaf powder of Comparative Example 1 (hereinafter referred to as 'ramie leaf songpyeon').

Sensory testers randomly selected 21 people between the ages of 20 and 60, and the evaluation items were divided into four categories: taste, aroma, color, and texture. The ratings were conducted on a 10-point scale. did.

Table 2 shows the sensory evaluation results (average scores) by comparing mulberry leaf songpyeon and ramie leaf songpyeon according to Example 1.

taste incense color Texture Mulberry leaf songpyeon 7.86 7.48 6.76 8.19 Ramie Leaf Songpyeon 6.19 5.95 6.71 6.29

While ramie leaf songpyeon has almost no scent, mulberry leaf songpyeon has a stronger scent than ramie leaf songpyeon, but has a subtle mulberry leaf scent (similar to the scent of grass) that is not objectionable. It is fragrant and slightly bitter, and has the savory taste of songpyeon made from rice. You can feel it, and both mulberry leaf songpyeon and ramie leaf songpyeon are green and have excellent visual aesthetics. Ramie leaf songpyeon hardens quickly over time, giving it a relatively tough feel, while mulberry leaf songpyeon hardens relatively quickly. It is soft yet chewy and has an excellent texture. Ramie leaf songpyeon had almost no scent, and tasted almost like regular songpyeon (i.e., songpyeon made only of non-glutinous rice), and was green in color, similar to mulberry leaf songpyeon. Ramie leaf songpyeon hardens quickly over time, resulting in a relatively tough texture. This is because mulberry tree generally has anti-inflammatory and antibacterial effects, and the deformation of mulberry leaf songpyeon over time is less than that of ramie leaf songpyeon, so it is thought that mulberry leaf songpyeon maintains its soft and chewy texture for a long time. .

<Comparative Example 2>

When preparing the third mixture, Gijung rice cake, that is, 'general Gijung rice cake', was prepared in the same manner as in the manufacturing method of Example 2, except that mulberry leaf powder was not added.

<Sensory evaluation 2>

A mulberry leaf rice cake containing mulberry leaf powder according to Example 2 was made, and a sensory evaluation was conducted by comparing it with the regular rice cake of Comparative Example 2.

Sensory testers randomly selected 31 people between the ages of 20 and 60, and the evaluation items were set in four categories: taste, aroma, color, and texture, and the ratings were conducted on a 10-point scale. did.

Table 3 shows the sensory evaluation results (average scores) by comparing the mulberry leaf Gijeong rice cake according to Example 2 and the regular Gijeong rice cake.

taste incense color Texture Mulberry Leaf Gijung Rice Cake 7.87 8.22 8.68 7.90 General Gijung rice cake 7.03 6.58 6.78 6.90

Regular Kijung rice cake has a stronger flavor of makgeolli than mulberry leaf Kijung rice cake, while mulberry leaf Kijung rice cake has a weaker (subtle) mulberry scent (similar to green tea or grass scent) and the slightly bitter mulberry leaf taste that Kijung rice cake has. It combines with sweetness to enhance the flavor. Some subjects responded that the mulberry leaf Gijeong rice cake was sweeter than regular Gijeong rice cake, which is believed to be due to the slightly bitter taste of the mulberry leaf doubling the sweetness of regular Gijeong rice cake. In addition, while regular Gijung rice cakes are slightly yellow, mulberry leaf Gijung rice cakes have green (or mugwort) sides, giving them an excellent visual aesthetic. Also, mulberry leaf Kijung rice cake does not harden relatively quickly compared to regular rice cake, so it has an excellent soft texture. This is because mulberry leaves generally have anti-inflammatory and antibacterial effects, so the deformation of mulberry leaf rice cakes over time is less than that of regular rice cakes, so mulberry leaf rice cakes retain their soft texture for a longer period of time than regular rice cakes. It is believed that it will happen.

<Comparative Example 3>

When preparing the first mixture, Seolgitteok, or 'general Seolgitteok', was prepared in the same manner as in Example 3, except that mulberry leaf powder was not added.

<Sensory evaluation 3>

The first mulberry leaf Seolgi rice cake containing the mulberry leaf powder according to Example 3 was prepared, and a sensory evaluation was conducted by comparing it with the general Seolgi rice cake of Comparative Example 3.

Figure 3 shows the first mulberry leaf Seolgitteok and general Seolgitteok applied for sensory evaluation 3. When preparing the second mixture, these first mulberry leaf Seolgi rice cakes and regular Seolgi rice cakes added black beans, chestnuts, etc. as nuts.

Sensory testers randomly selected 26 people between the ages of 20 and 60, and the evaluation items were set in four categories: taste, aroma, color, and texture, and the ratings were conducted on a 10-point scale. did.

Table 4 shows the sensory evaluation results (average scores) by comparing the mulberry leaf Seolgitteok according to Example 3 and the regular Seolgitteok.

taste incense color Texture Mulberry leaf seolgi rice cake 8.19 7.81 8.54 8.65 Regular Seolgitteok 5.69 5.69 6.04 6.65

While regular Seolgitteok has no scent and has a savory taste made from rice, Mulberry Leaf Seolgitteok has a grassy scent close to the scent of green tea (this is described as green tea or grassy scent depending on the subject) and a slightly bitter mulberry tree combined with the savory taste made from rice. It has a leafy taste, but does not have as strong a scent or bitter taste as regular mugwort rice cake. Mulberry leaf Seolgitteok has a light green (or mugwort) color and has excellent visual aesthetics. Additionally, mulberry leaf Seolgi rice cake does not harden relatively quickly compared to regular Seolgi rice cake, so it has an excellent moist texture. Many subjects expressed that mulberry leaf Seolgi rice cake had a softer and chewier texture compared to regular Seolgi rice cake. This is because mulberry leaves generally have anti-inflammatory and antibacterial effects, and the deformation of mulberry leaf Seolgitteok over time is less than that of regular Seolgitteok, so it is believed that mulberry leaf Seolgitteok maintains its moist texture for a longer period of time than regular Seolgitteok. .

Figure 4 is an example of mulberry leaf Seolgitteok according to Example 3 and regular Seolgitteok when left at room temperature for 10 days.

That is, Figure 4 (a) is a photograph of mulberry leaf Seolgitteok and regular Seolgitteok when left at room temperature for 10 days, and Figure 4(b) is an enlarged photograph of the regular Seolgitteok of Figure 4(a). , Figure 4 (c) is an enlarged photograph of the mulberry leaf Seolgitteok of Figure 4 (a).

When the mulberry leaf Seolgitteok and the regular Seolgitteok, as shown in Figure 3, are left at room temperature for 10 days, the general Seolgitteok in Figure 4(b) shows visible mold, but the mulberry leaf Seolgitteok in Figure 4(c) shows large There are no significant traces of mold, etc. Because mulberry tree has antibacterial effects, mulberry leaf Seolgi rice cake can be preserved for a longer period of time than regular Seolgi rice cake, and its texture is also maintained for a long time.

Although not shown, the second mulberry leaf Sulgi rice cake of Example 4 had a darker green (mugwort) color than the first mulberry leaf Sulgi rice cake of Example 3, but the bitter mulberry taste was not as strong as that of the first mulberry leaf Sulgi rice cake.

In the case of the third mulberry leaf Seolgi rice cake of Example 5, it has a green (mugwort) color similar to that of the second mulberry leaf Seolgi rice cake of Example 4, and has a stronger mulberry scent and taste than the second mulberry leaf Seolgi rice cake of Example 4. pay it out

<Comparative Example 4>

Injeolmi, that is, 'regular injeolmi', was prepared in the same manner as in Example 6, except that mulberry leaf powder was not added in the mixing step.

<Sensory evaluation 4>

The first mulberry leaf injeolmi containing the mulberry leaf powder according to Example 6 was prepared, and sensory evaluation was performed by comparing it with the regular injeolmi of Comparative Example 4.

Sensory testers randomly selected 6 people aged 20 to 60, and the evaluation items were set in four categories: taste, aroma, color, and texture. The ratings were conducted on a 10-point scale. did.

Table 5 shows the sensory evaluation results (average scores) by comparing mulberry leaf injeolmi and regular injeolmi according to Example 6.

taste incense color Texture Mulberry leaf injeolmi 8.3 8.7 9.0 8.8 Plain injeolmi 6.7 6.5 6.5 7.3

While regular injeolmi has no scent and has a savory taste made from rice, mulberry leaf injeolmi has a grassy scent close to the scent of green tea (this is described as green tea or grassy depending on the subject) and a slightly bitter mulberry flavor combined with the savory taste made from rice. It has a leafy taste, but does not have as strong a scent or bitter taste as regular mugwort rice cake. Mulberry leaf injeolmi is light green (or mugwort) and has excellent visual aesthetics. Additionally, mulberry leaf injeolmi does not harden relatively quickly compared to regular injeolmi, so it has an excellent chewy texture. This is because mulberry leaves generally have anti-inflammatory and antibacterial effects, so the deformation of mulberry leaf injeolmi over time is less than that of regular injeolmi, so mulberry leaf injeolmi retains its chewy and moist texture for a longer period of time than regular injeolmi. It is understandable.

Although not shown, the second mulberry leaf injeolmi of Example 7 had a darker green color than the first mulberry leaf injeolmi of Example 6, but the bitter mulberry taste was not as strong as that of the first mulberry leaf injeolmi.

In general, mulberry leaves have anti-inflammatory and antibacterial effects, so the mulberry leaf powder of the present invention can also be helpful in storing food for a long time.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and their All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

Claims (7)

A mixing process of preparing a mixture by adding 3 to 15 parts by weight of mulberry leaf powder and 0.1 to 0.5 parts by weight of table salt for 100 parts by weight of rice powder, and then mixing with 15 to 20 parts by weight of water;
A kneading process of preparing a dough for making songpyeonpi by putting the mixture in a kneader and kneading it;
Includes,
The mulberry leaf powder is,
Collect and wash the mulberry leaves, steam the washed mulberry leaves at 90 to 110°C for 5 to 10 minutes, dry the steamed mulberry leaves at 0 to 10°C for 1 to 5 hours, and store in the shade for 1 to 3 days. A method of producing mulberry leaf songpyeon dough, characterized in that the mulberry leaf powder is obtained by drying and pulverizing the dried mulberry leaves with a grinder. delete Soak the washed glutinous rice in water for 8 hours, then drain the water. Place the drained glutinous rice in a grinder. Add 0.1 to 0.5 parts by weight of table salt per 100 parts by weight of glutinous rice into the grinder, crush and powder, and mix with salt. Glutinous rice powder preparation step for making glutinous rice powder;
For 100 parts by weight of glutinous rice powder mixed with salt made in the glutinous rice powder preparation stage, 3 to 15 parts by weight of mulberry leaf powder is added and mixed to prepare a primary mixture containing glutinous rice powder, mulberry leaf powder, and salt. step;
A steaming step in which the primary mixture generated in the mixing step is placed in a steamer and steamed and cooked for 15 to 20 minutes;
A kneading step of kneading the primary mixture cooked in the steam step by pounding it with a mortar or using a kneading machine to make a dough product;
A forming step of spreading the dough made in the kneading step widely to form a plate, cutting it into predetermined sizes, and covering it with dough;
Includes,
The mulberry leaf powder is,
Collect and wash the mulberry leaves, steam the washed mulberry leaves at 90 to 110°C for 5 to 10 minutes, dry the steamed mulberry leaves at 0 to 10°C for 1 to 5 hours, and store in the shade for 1 to 3 days. A method for producing mulberry leaf injeolmi, characterized in that the mulberry leaf powder is obtained by drying and pulverizing the dried mulberry leaves with a grinder. delete delete Mulberry leaf songpyeon dough, characterized in that manufactured by the manufacturing method of paragraph 1 Mulberry leaf injeolmi, characterized in that it is manufactured by the manufacturing method of paragraph 3.