KR102788203B1 - Glutinous Rice Cake Containing Flax seed and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to glutinous rice cake containing flaxseed and a method for manufacturing the same, and comprises glutinous rice cake containing flaxseed, which is made by mixing roasted flaxseed with glutinous rice, steaming without being powdered, and punching. Accordingly, the roasted flaxseed is not pulverized but remains intact, so that the chewy taste and the unique flavor of flaxseed are preserved, resulting in an excellent texture and taste, and since the efficacy of flaxseed is preserved as is, it is excellent for promoting health, and thus can be used as a healthy snack.

Description

{Glutinous Rice Cake Containing Flax Seed and Manufacturing Method Thereof}

The present invention relates to glutinous rice cake containing flaxseed and a method for manufacturing the same, and more specifically, to glutinous rice cake containing flaxseed manufactured into a rice cake by mixing a predetermined amount of roasted flaxseed with glutinous rice and a method for manufacturing the same.

Flax (scientific name Linum) usitatissimum ) is a plant that grows in fields, usually 30–100 cm tall, and has many branches at the top. The leaves are opposite, broadly linear, and 2–3.5 cm long. The tips are pointed and the bases are attached to the stem. The edges are smooth and light green.

The flowers of flax bloom from June to August, blue-purple or white, and are borne in cymes. The sepals are long and oval, with 5 lobes and smooth margins. There are 5 petals, stamens, false stamens, and style each. The fruit is round and has 5 chambers, and the seeds are flat, long oval, and yellowish brown.

Flax husk is used as a fiber resource for making textiles, cigar paper, etc. The oil extracted from the flax seed is called linseed oil, and as it is a drying oil, it is used for printing ink, watercolor, paint, and medicine. It is native to Central Asia and has been cultivated as a fiber plant in Egypt and Turkey since ancient times. It is mainly distributed in Europe and Argentina and can also be cultivated in Korea. A similar species with glandular dots on the edge of the calyx is called L. stelleroides.

Flaxseed is a seed of flax and a spice. In English-speaking countries, it is called Flaxseed, and in Korea, dried flaxseed is called Amaja (亞麻子) and Flaxin (亞麻仁). It is native to Central Asia, and its main producing countries are Canada, India, Russia, the United States, and Argentina. It is also a popular food ingredient added to various processed foods overseas. Flaxseed contains 10 seeds per berry, and its shape and size are similar to sesame seeds, with a flat teardrop shape.

Although flaxseed is a food ingredient, there are no actual cases of its use in rice cakes.

Meanwhile, starch, the main component of rice cake, is a polysaccharide composed of amylose and amylopectin. Non-glutinous rice is composed of 15-20% amylose and 80-85% amylopectin and is transparent. However, glutinous rice is composed only of amylopectin and is white and opaque. Due to the difference in starch structure between non-glutinous rice and glutinous rice, when glutinous rice is used to make rice or rice cakes, it exhibits much firmer properties than non-glutinous rice, and it does not harden easily even when stored for a long time, and it maintains elasticity and softness for a long time, so it shows a big difference in the quality of processed glutinous rice foods. However, when products such as rice or rice cakes made by gelatinizing rice are left at room temperature for a long period of time, the starch molecules form hydrogen bonds, causing water to escape and partially form a crystalline structure that returns to its original state, causing them to become hard due to retrogradation. Most rice cakes experience retrogradation when the moisture content is between 30 and 60%.

These rice cakes are eaten by covering them with waste or adding fillings due to their simple ingredients, but there are limits to implementing functionality and variety of taste. In particular, rice cakes are made using various grains in North Korea, and in Korea, due to the recent improvement in living standards and diversification of eating habits, rice cakes made using nuts are being attempted. In this way, grains and nuts other than rice are used to make various rice cakes with different shapes and tastes depending on the type.

However, it is not easy to make rice cakes that suit consumers' tastes by adding flavor and taste to rice cake ingredients and applying ingredients that are beneficial to health and nutrition.

There is a patent document related to rice cake manufacturing technology involving flaxseed, and there is an example using flaxseed oil. Korean Patent Publication No. 10-2016-0065060 proposes a technology for manufacturing strawberry injeolmi by adding strawberry powder and water-soluble flaxseed oil to glutinous rice powder, the main ingredient of injeolmi, thereby reducing the complicated and cumbersome process of manufacturing injeolmi while maintaining the texture of injeolmi.

However, the manufacturing of rice cakes using such conventional flaxseed oil is not an example of application to improve the functionality, nutritional value, or texture of rice cakes, but rather to facilitate the process of manufacturing injeolmi using flaxseed oil, which is a water-soluble oil.

Recently, as various consumer tastes and awareness of health have increased socially, the tendency to consume rice cakes as snacks or health foods, as well as cakes, is increasing, rather than simply as holiday foods.

Therefore, a technology for manufacturing various rice cakes that have a new taste and flavor that is different from existing rice cakes in texture, have excellent palatability, and exhibit nutritional properties and functionality is required.

Korean Patent Publication No. 10-2016-0065060

The present invention aims to solve the problem of producing a new concept glutinous rice cake with excellent taste, texture, nutrition, and functionality by using flax seeds in order to pursue diversity and improve problems of the existing rice cake manufacturing technology as described above.

Therefore, the purpose of the present invention is to provide glutinous rice cake containing roasted flax seeds.

In addition, another object of the present invention is to provide a method for manufacturing glutinous rice cake containing flaxseed, which is manufactured by mixing roasted flaxseed with glutinous rice without grinding it.

In order to solve the above-mentioned problem of the present invention, the present invention provides a glutinous rice cake containing flaxseeds present in a glutinous rice cake ingredient while maintaining the form of the flaxseeds, which are mixed with glutinous rice, steamed and punched in a non-powdered state.

In addition, the present invention provides a method for producing glutinous rice cake containing flaxseed, comprising the steps of: preparing roasted flaxseed; mixing the roasted flaxseed with glutinous rice soaked in water; steaming the roasted flaxseed and soaked glutinous rice without powdering them; punching out the steamed raw material, and forming the punched material into a rice cake.

The glutinous rice cake containing flaxseed manufactured according to the present invention has an excellent texture and excellent taste and flavor because the nutty taste and chewy taste of flaxseed can be felt as they are. In particular, since the flaxseed is simply roasted and used without any physical processing such as crushing or powdering, the flaxseed itself is maintained intact in the glutinous rice cake, so that the nutrients and flavor are preserved as they are, and it is possible to consume it as a rice cake with excellent taste and flavor.

In addition, in the case of the present invention, since flaxseed is not crushed but is contained in the glutinous rice cake, the unique functionality and health-beneficial effects of flaxseed can be obtained without loss, so it can be commercialized as a very beneficial food as a snack or health food.

Hereinafter, the present invention will be described in more detail as an embodiment.

The present invention relates to glutinous rice cake containing flaxseed, and relates to a technology for manufacturing glutinous rice cake containing flaxseed by using roasted flaxseed and mixing it in a non-powdered state to improve texture and taste and to enable consumption of the inherent health components of flaxseed.

According to a preferred embodiment of the present invention, flax seeds are soaked in water, taken out, and then roasted.

Generally, flax seeds come in two types: golden flax seeds and brown flax seeds. Yellow flax seeds have a nutty flavor and soft texture, while brown flax seeds have a bitter flavor, so yellow flax seeds are often used in cooking. The seeds themselves can be roasted and eaten like nuts, and they can be added to cookies, biscuits, bread, cakes, salads, etc., or eaten with cereal, yogurt, etc. They can also be ground into powder and mixed into drinks such as milk and smoothies, and they can also be added to porridge, soup, and stir-fried dishes instead of sesame seeds.

Meanwhile, flaxseed seeds are pressed and used as oil, and flaxseed oil can be used as a salad dressing or as a substitute for sesame oil.

Flaxseed is rich in omega-3 fatty acids, which can prevent various cardiovascular diseases and heart diseases, and has anti-inflammatory effects, which also helps prevent dermatitis. It also contains a large amount of lignan, which has anticancer effects, which is a type of plant estrogen that acts similarly to female hormones in the body, helping to relieve menopausal hyperhidrosis, and it is also rich in dietary fiber, which is good for constipation and dieting. It is easy to spoil because it contains a large amount of unsaturated fatty acids, so it is best to consume it as soon as possible, and store it in an airtight container in the refrigerator.

In addition, flaxseed is known to be effective for bipolar disorder, breast cancer, breast pain, arteriosclerosis, diabetes, dry eyes, benign prostatic hyperplasia, heart disease, high blood pressure, irritable bowel syndrome, menopausal symptoms, metabolic syndrome, pneumonia, and sensitive skin diseases. (Refer to the Korean Medicine Convergence Research Information Center's Drug Evidence Grade)

These flax seeds are known to be such good food that they are called edible gold, and were even selected as one of the world's top 10 superfoods by Time magazine.

However, flaxseed contains some toxic substances called cyanogen glycosides, so it is recommended to soak it in water before use, but this alone may not be sufficient, so roasted flaxseed is used in the present invention. If used after roasting in this way, the problem of toxicity can be completely resolved.

In addition, flaxseeds are easily oxidized when ground, so it is desirable to use them as they are. The present invention is characterized in that, unlike the conventional practice of grinding nuts and applying them to rice cakes, roasted whole flaxseeds are not ground, but mixed with glutinous rice and steamed to apply them to glutinous rice cakes.

According to the present invention, it is more preferable to use flax seeds by soaking them in water and then roasting them.

According to a preferred embodiment of the present invention, the roasted flaxseed can be mixed and used in an amount of 1-20 parts by weight per 100 parts by weight of glutinous rice soaked in water. If the amount is too small, the addition effect is not effective, and if it is added in excess, the texture is not good and the excessive flavor may hinder the unique taste of glutinous rice cake, so it is not preferred. More preferably, it is most preferred to contain 1-5 parts by weight in terms of taste, texture, and flavor.

In particular, in the present invention, since the roasted flax seeds are preferably present in the glutinous rice cake in an unpulverized state, there is an effect that the flax seeds can be consumed as they are without any deterioration or loss of nutritional components or health functional components during the manufacturing or consumption process.

The method for manufacturing glutinous rice cake containing flax seeds according to the present invention is described in detail as follows.

In the present invention, in the step of preparing roasted flax seeds, the flax seeds may be preferably washed with water and then roasted for use.

According to a preferred embodiment of the present invention, a method for roasting flaxseeds includes, for example, quickly washing flaxseeds in clean water several times. It is preferable to wash flaxseeds quickly because flaxseeds can become sticky when exposed to water. It is preferable to place the washed flaxseeds on a colander, etc., drain the water, and then roast them over low heat. The roasting process is preferably done in a frying pan, iron plate, oven, etc. heated to 100-200℃, not too high a temperature, for example, 10-30 minutes, preferably 15-25 minutes, while stirring.

According to a preferred embodiment of the present invention, the roasted flaxseed thus prepared is mixed with glutinous rice soaked in water. At this time, the roasted flaxseed is evenly mixed with the glutinous rice soaked in water in a conventional manner and sent to the next step.

According to the present invention, it is preferable to mix the flaxseed in an amount of 1 to 20 parts by weight, more preferably 1 to 5 parts by weight, per 100 parts by weight of glutinous rice soaked in water.

The glutinous rice mixed with flaxseed is steamed as is without going through the process of powdering or grinding. This process is a different method from the general method of mixing other ingredients into glutinous rice during the rice cake manufacturing process.

According to a preferred embodiment of the present invention, it is preferable to steam the rice for 20 to 60 minutes. When steaming is performed at this time, the glutinous rice is practically steamed and has the texture of rice cake.

Next, the steamed raw material is punched. This punching is to punch the steamed glutinous rice mixture raw material containing the roasted flax seeds as it is. Here, the punching can be performed in stages 1 to 3 with partial time differences. The punching can be performed for 10 to 60 seconds. However, the punching time can be appropriately adjusted depending on the amount of the steamed rice cake raw material.

The rice cake punched in this way can be shaped into a specific shape to produce glutinous rice cake containing flax seeds.

According to a preferred embodiment of the present invention, mugwort may be additionally used in the step of mixing roasted flax seeds with glutinous rice soaked in water. At this time, processed mugwort may be used by mixing it in a conventional manner.

According to a preferred embodiment of the present invention, when roasted flax seeds are additionally mixed with mugwort in glutinous rice soaked in water, it can be used in an amount of 5-30 wt% based on 100 wt% of glutinous rice. The mugwort additionally used here can be used in a form applied to conventional glutinous rice cakes, but can also be used to impart a natural preservative effect and the unique taste and desirable functionality of mugwort.

In addition, according to a preferred embodiment of the present invention, in the step of mixing roasted flaxseeds into glutinous rice soaked in water, suriwhi can be additionally mixed and used.

Synurus deltoides used in the present invention is a perennial herb of the Asteraceae family, distributed in Korea, China, Japan, and Siberia. It is a wild vegetable that grows wild in the mountains of Korea and the highlands of Gangwon-do, and is also called gae-chwi, tteok-chwi, and san-u-bang. Depending on the growing form and distribution, it is classified into big-soo-ri-chwi, gase-soo-ri-chwi, chrysanthemum-soo-ri-chwi, and wang-soo-ri-chwi. There is a custom of picking only the soft leaves of Synurus deltoides on Dano Day, blanching them in boiling water, washing them in cold water, grinding them in a mixer, mixing them with non-glutinous rice flour, steaming them in a steamer, putting them in a mortar, sprinkling salt on them, pounding them to make patterns, and making rice cakes to eat.

100g of shiitake mushrooms contain 4.4g of fiber, 3.90g of protein, 13.00g of carbohydrates, 0.2g of lipid, 2.10g of ash, 0.2mg of niacin, 587.00㎍ of beta-carotene, 98.00㎍ of vitamin A, 0.03mg of vitamin B1, 0.19mg of vitamin B2, 0.14mg of vitamin B6, 18.00mg of vitamin C, 0.48mg of vitamin E, 16.10㎍ of folic acid, 16.00mg of sodium, 0.33mg of zinc, 469.00mg of potassium, 46.00mg of calcium, 21.00mg of phosphorus, and 3.20mg of iron. It contains carotene, which is the parent substance of vitamin A, and vitamin B complex, vitamin C helps break down alcohol, and vitamin B2 helps the liver detoxify.

Surichi promotes blood circulation and is effective for muscle and joint pain, back pain, headaches, etc. Surichi is a wild vegetable expected to be a health food material as it is rich in fiber, which enhances digestive function, and has high antioxidant ability, which has a good effect on preventing aging.

The water parsley used in the present invention can be used by boiling or pressing to remove moisture and then powdering, or by cold-air drying and crushing the water parsley to make water parsley powder. According to a preferred embodiment of the present invention, water parsley can be used after being pretreated so as to maintain the taste and nutritional components of water parsley and to have health functionality.

According to a preferred embodiment of the present invention, in order to use suriwhi mixed in glutinous rice cake containing flaxseed, suriwhi can be pretreated and processed as follows.

For example, the water parsley can be blanched in a weakly alkaline solution having a pH of 8.0-8.5 and being 90-95℃, for example, a weakly alkaline solution containing sodium bicarbonate and sodium chloride, to inactivate the enzyme and remove the green odor. Next, a pretreatment step can be performed to neutralize the water parsley to a pH of 7.4-7.6 using an organic acid such as citric acid. Thereafter, the neutralized water parsley can be dehydrated to create water parsley having a moisture content of 40-70%, which can be processed and used. If the processed water parsley product is to be mass-produced and stored for use, the water parsley that has gone through the above pretreatment step is first dehydrated to remove 15-25% of moisture, and then frozen for storage. Thereafter, when using it, the water parsley is naturally thawed and dehydrated a second time to create water parsley having a moisture content of 40-70%, which can be preferably used.

In the present invention, when additionally mixing and using water parsley, the enzyme is deactivated by blanching in a weakly alkaline hot water solution, thereby removing the raw smell, and neutralizing with an organic acid such as citric acid has the effect of imparting a refreshing taste to water parsley. The occurrence of off-flavor and the refreshing taste according to the pretreatment method of water parsley are sensorily compared, and are shown in Table 1 below.

Samples were prepared by each method, suspended in purified water, and subjected to a sensory evaluation by a well-trained panel, and antioxidant activity was measured using a known method.

division Powder after boiling Pressed dry powder Cold air dried powder Pretreatment method of the present invention The smell of grass -- - + ++ aftertaste ++ - + ++ Refreshing taste -- -- - +++ Antioxidant activity - + + +++

In the above table, - indicates a severe degree of defects, and + indicates a superior degree of quality. In addition, antioxidant activity is expressed by measuring the amount of polyphenol and comparing the degree.

Therefore, it is desirable to additionally mix and use the pretreated and processed water purifier according to the method of the present invention.

According to a preferred embodiment of the present invention, it is preferable to evenly mix in additional sorghum to glutinous rice soaked in water containing roasted flaxseed, and then steam the mixture as is without pulverizing the flaxseed or glutinous rice.

According to a preferred embodiment of the present invention, when additionally using suriwhi, it is preferable to mix 20-50 parts by weight of suriwhi per 100 parts by weight of glutinous rice.

According to a preferred embodiment of the present invention, in the step of mixing roasted flax seeds into glutinous rice soaked in water, no other ingredients may be additionally mixed, or when mugwort or turmeric are mixed and used, salt and sugar may be mixed and used.

According to a preferred embodiment of the present invention, salt or sugar can be mixed and used in an amount of 0.05 to 2 wt%, respectively, based on the total content of the rice cake composition.

The glutinous rice cake containing flax seeds according to the present invention can be manufactured by steaming and punching raw materials having the above composition and then forming them into rice cakes. In the forming step, the rice cake filling can be included in the forming.

According to a preferred embodiment of the present invention, glutinous rice cake containing flax seeds thus manufactured can be manufactured with a total crushing ratio of 20-70%. Here, when manufactured with the crushing ratio within the above range, the taste and texture of the glutinous rice cake can be improved.

According to a preferred embodiment of the present invention, the filling of the rice cake may be, for example, a mixture of red bean paste and nuts. As a specific example of the filling, the red bean paste may be a stewed paste having a sugar content of 50-55 Bx and a viscosity of 190-210 cp, and may be used in a form containing, with respect to the total rice cake composition, 25-27 parts by weight of red bean paste, 28-32 parts by weight of sugar, 0.1-1 part by weight of sea salt, 8-12 parts by weight of walnuts, 0.1-1 part by weight of sea salt, and an appropriate amount of moisture.

In addition, the filling of these rice cakes can be manufactured and used by stirring the mixture of the red bean paste and nuts and the additive ingredients at a speed of 10-30 rpm at 120-140°C for 40-50 minutes, for example.

The glutinous rice cake containing flax seeds manufactured according to the present invention uses flax seeds mixed as is without being ground, so that the fragrant taste and chewy taste of flax seeds can be felt as is, resulting in excellent texture and excellent taste and flavor. In addition, since flax seeds are used in a roasted state without being ground, there is an effect that they can be consumed as is without any deterioration of ingredients or loss of useful ingredients.

According to a preferred embodiment of the present invention, by consuming glutinous rice cake containing flaxseed as it is without being crushed, it is possible to obtain results that are excellent in taste and flavor in addition to the unique functionality and health benefits of flaxseed, so that it can be commercialized as a very beneficial food as a snack or health food.

In addition, if processed water parsley is additionally mixed and used, more nutritious and health-promoting effects can be expected, so it is even more effective as a health food and snack.

Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited to the examples.

Example 1

Wash the flaxseeds quickly in clean water several times. Place the washed flaxseeds in a colander to drain the water, then roast them on a hot iron plate at 120℃ for 20 minutes while stirring to prepare the roasted flaxseeds.

Add 5kg of glutinous rice soaked in water for 2 hours, 40g of salt, 75g of sugar, 100g of roasted flaxseed, and 1kg of processed mugwort and mix well.

Place the mixed ingredients in a steamer without grinding them and steam for 35 minutes, then punch for 30 seconds.

Add red bean paste and walnuts to the punched material, mix the ingredients, put it in a molding machine, and mold it to make glutinous rice cake containing flax seeds.

Example 2

A glutinous rice cake containing flax seeds was manufactured using the same method as in the above example, but 2 kg of processed mugwort with a moisture content of 55% was mixed instead of processed mugwort before steaming, and manufactured using the same method.

Implementation 3-8

The same procedure as in Example 1 was followed to manufacture glutinous rice cakes containing flax seeds under the conditions shown in Table 2 below.

Experimental Example 1

In order to confirm the degree of improvement in texture, taste, and flavor of the flaxseed-containing glutinous rice cake manufactured in the above example, a sensory comparison was conducted with the control group that did not use flaxseed oil.

The sensory test was evaluated in the table below for texture, taste, grain chewiness, and flavor, with the best case being 10 and the worst being 0. Here, grain chewiness was evaluated as excellent when it did not simply mean the feeling of being chewed, but when it gave a good texture without any unpleasantness when eating the rice cake, and when it gave a feeling of chewing flax seeds and a good texture. The overall taste evaluation was rounded up by averaging the evaluation values of the evaluation items.

The evaluation group consisted of 20 adult subjects, including 5 males and 15 females, who had a high preference for rice cakes and had continuously evaluated their taste. Each subject consumed rice cakes and evaluated them using the evaluation criteria above. The average evaluation value was rounded up and expressed as a numerical value.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Control group Glutinous rice (kg) 5 5 5 5 5 5 5 5 5 Stir-fried
Flaxseed (g) 100 100 150 70 100 100 100 100 0 Mugwort (kg) 1 - 1 - - - - - 1 Repair weight (kg) - 2 1 2 - 2 2 2 - Texture 8 9 8 8 8 8 8 8 6 taste 9 9 9 8 9 9 9 9 6 Grain
Chewing gum 8 8 8 8 8 8 8 8 0 zest 8 8 9 7 8 8 8 8 4 Overall Rating 8.3 8.5 8.5 7.8 8.3 8.3 8.3 8.3 4.0

As shown in the table above, when flaxseed is used, the texture and taste are significantly improved compared to when flaxseed is not used.

Experimental example 2

In order to investigate the physical properties of glutinous rice cakes containing flaxseed manufactured in Example 2, an experiment was conducted by controlling the application of the punching process during the manufacturing process to change the crushing ratio as a sample. The experiment measured the texture using a texture analyzer (TA-XT2, Stable Micro System, England). The size of the measurement sample was 5 × 5 × 2 cm, and the texture profile analysis (TPA) of the sample was measured three times from the force distance curve obtained when the sample was pressed twice consecutively, and the average value is shown. The physical properties of the glutinous rice cake containing flaxseed, such as hardness, cohesiveness, adhesiveness, springiness, and gumminess, were measured using the texture analyzer, and the results are shown in Table 3 below.

In this experiment, the measurement conditions were as follows.

- Sample height: 20 mm,

- Test mode and conditions: TPA, line test speed: 2.0 mm/sec,

- Main test speed: 1.5 mm/sec, Post test speed: 2.0 mm/sec

- Compression: 30% of the sample thickness,

- Time: 2 seconds,

- Braking means: automatic, braking force: 10 g,

- Probe: 50 mm

division Changes in the crushing ratio of Example 2 Crushing ratio (%) 70 60 50 40 30 20 0 Hardness (g/cm ² ) 878.5 875.9 871.5 867.5 863.4 856.7 751.8 Cohesion (%) 0.57 0.60 0.63 0.65 0.71 0.74 0.83 Adhesion (dyne/cm ² ) 523.6 525.1 527.3 5304 534.5 539.7 600.8 Adhesion (g) -3.02 -3.11 -3.25 -3.33 -3.46 -3.61 -4.07 Elasticity (%) 1.14 1.01 0.91 0.84 0.71 0.64 0.49

As can be seen in the table above, when the crushing ratio is 20-70%, the cohesiveness, adhesiveness, and stickiness, which have a negative effect on the texture, are significantly lower than the control sample (when the crushing ratio is 0), while the hardness and elasticity, which have a positive effect on the texture, are significantly higher.

Experimental Example 3

In order to conduct a comparative experiment on the pretreatment processing method of suriwhi for application of sirichwi, a comparative experiment was conducted on the efficacy of suriwhi according to the pretreatment method.

The pretreatment processing methods for repair were compared and defined as follows.

① Boil the water parsley and then powder it.

② Press and dry the water purification plant to make it into powder.

③ Dry the water purification plant with cold air and turn it into powder.

④ Blanch the water parsley in a slightly alkaline hot water solution to inactivate the enzyme, neutralize it with citric acid, and then remove some of the moisture before use.

division ① ② ③ ④ Total phenol content 2.47±0.13 2.68±0.17 2.98±0.14 4.23±0.42 Total Flavonoids 0.12±0.18 0.13±0.24 0.15±0.21 0.27±0.13 Total anthocyanins 1.35±0.39 1.38±0.43 1.49±0.63 2.96±0.56 DPPH radical scavenging activity 4.56±3.31 4.74±3.24 4.85±2.59 7.96±1.68

As shown above, when comparing the total phenol content, total flavonoid content, total anthocyanin content, DPPH radical scavenging activity, etc. by pretreatment method (①②③④), method ④ was found to be superior to the control group (①②③) in all cases.

The present invention can produce glutinous rice cake having a superior taste and flavor compared to conventional glutinous rice cakes by using flax seeds in the production of glutinous rice cakes, and can produce rice cakes having even better functionality by additionally mixing in suriwhi.

Therefore, the glutinous rice cake containing flax seeds according to the present invention can be commercialized as a new glutinous rice cake because it has the effects of preserving taste and nutrients, maintaining health functional ingredients, and improving eating sensation and taste.

Claims (10)

It has a composition in which roasted flaxseed is mixed with glutinous rice, steamed and punched without being powdered, and the flaxseed is present in the glutinous rice cake ingredient while maintaining its form.
A glutinous rice cake containing flaxseed, characterized in that the roasted flaxseed is mixed in an amount of 1-20 parts by weight per 100 parts by weight of glutinous rice soaked in water, and the total crushing ratio is 20-70%.
delete A glutinous rice cake containing flax seeds, wherein mugwort is additionally contained in an amount of 5 to 30 parts by weight per 100 parts by weight of glutinous rice soaked in water according to claim 1.
A glutinous rice cake according to claim 1, containing flax seeds, which additionally contain 20 to 50 parts by weight of suriwhi per 100 parts by weight of glutinous rice soaked in water.
delete A flaxseed-containing glutinous rice cake according to claim 1, claim 3 or claim 4, characterized by including a filling containing red bean paste and nuts.
Steps to prepare roasted flax seeds;
A step of mixing roasted flaxseed with soaked glutinous rice, wherein the roasted flaxseed is mixed in an amount of 1 to 20 parts by weight per 100 parts by weight of the soaked glutinous rice;
A step of steaming roasted flax seeds and soaked glutinous rice without powdering them;
A step of punching the steamed raw material so that the overall crushing ratio is 20-70%; and
Step of forming the punched material
A method for producing glutinous rice cake containing flax seeds.
delete A method for producing glutinous rice cake containing flax seeds according to claim 7, characterized in that in the step of mixing roasted flax seeds with soaked glutinous rice, 5 to 30 parts by weight of mugwort is additionally mixed with respect to 100 parts by weight of the soaked glutinous rice, or 30 to 50 parts by weight of suriwhi is additionally mixed with respect to 100 parts by weight of the soaked glutinous rice.
A method for manufacturing glutinous rice cake containing flax seed according to claim 9, characterized in that the suriwhi is pretreated by branching in a weakly alkaline solution having a pH of 8.0-8.5 at 90-95℃ to inactivate enzymes and remove a raw smell, then neutralizing the suriwhi to a pH of 7.4-7.6 with an organic acid, and then dehydrating the pretreated suriwhi to process it into suriwhi having a moisture content of 40-70%.