KR19990046724A - Rice cake including the laminaris powder - Google Patents

Abstract

The present invention relates to a rice cake containing kelp powder and a method of manufacturing the same, wherein the kelp powder pulverized so as to have a particle size of 180 mesh or more in the production of the rice cake by a conventional method is used based on the weight of rice powder used as the main material of rice cake. By adding 40% by weight, mixing, kneading, forming into rice cakes, steaming or mixing kelp powder to make various types of rice cakes by increasing the weight and extruding to produce various types of rice cakes. The rice cake containing was able to be manufactured.

Description

Rice cake including the seaweed powder {Rice cake including the laminaris powder}

The present invention relates to a rice cake containing kelp powder and a method of manufacturing the same, and more specifically, to prepare rice cake by a conventional method, rice powder used as a main material of rice cake is a powder of kelp pulverized to have a particle size of 180 mesh or more. Add 2 to 40% by weight, mix and knead to form rice cakes, steam, or mix and paste the kelp powder to make various types of rice cakes. The present invention relates to a rice cake containing kelp powder and a method for preparing the same, wherein the rice cake contains nutritional substances contained therein.

Rice cake is a generic term for food made by sitting or steaming grains or powdered flour on rice cakes, cooked or formed by seasonings. It has various names and shapes depending on the ingredients and the method of making it, such as white herb, honey slices, and slices.It is a food that is characteristic of each region and country. It is recognized.

In addition, as rice cakes are known as foods of high calorie size and low calorie, they are widely used as emergency foods for leisure activities such as mountain climbing and fishing.In addition, products with excellent taste and aroma are developed, which are important for the elderly and youth. It is used as a dragon food.

On the other hand, laminaria, sargassum, seaweed (Undaria) and seaweed (Ecklonia) are known as representative seaweeds of brown algae, or brown algae, and laminaria japonica is a seahorse of two to three years old. It has been widely used for food, has become a raw material of iodine for industrial use, and brown algae contains a large amount of alginic acid, and has been used in various industrial fields.

Although kelp is slightly different depending on the type, it is generally water 16%, protein 7%, fat 1.5%, carbohydrate 49%, mineral 26.5%, and 5-10% of carbohydrate is fibrin and the rest is alginic acid. It is a polysaccharide such as narin and fucoidine, and is rich in minerals such as iodine, potassium and calcium, so it is usually good to take it daily as a source of minerals.

Mantitol, which is a white powder on the surface of dried kelp, is known as a sweetening ingredient for kelp. In addition, it contains a basic amino acid laminin, which lowers blood pressure, and its unique sweetness makes glutamic acid and other ingredients Because it contains a lot.

In particular, alginic acid contained in kelp is a water-soluble salt, a high-molecular polysaccharide and a hydrophilic substance, so it has thickening properties, protective colloidal properties (emulsification, anti-sedimentation action), packaging stability, formability, and film formation properties. It is usefully used as a stabilizer for ice cream.

The kelp, which contains a lot of useful ingredients as described above, has excellent taste and aroma and beautiful color, is simply boiled in boiling water and mixed with various seasonings to be edible or used as spices or seasonings when cooking foods with various broths. It is collected as it is extracted and extracted, and is rarely used as a main ingredient or auxiliary ingredient in other foods, and in particular, it is not applied to rice cakes.

Accordingly, an object of the present invention is to provide a rice cake having a unique taste and aroma, a beautiful color and a nutritious ingredient of kelp and a nutritious seaweed powder containing a kelp powder and a method of preparing the same.

In order to achieve the above object as well as another object that is easily expressed in the present invention in the production of the rice cake by the conventional method 2 to the weight of rice powder used as the main material of the rice cake pulverized to have a particle size of 180 mesh or more Add to 40% by weight, mix and knead to form rice cakes, steam, or mix and paste kelp powder to make various types of rice cakes. Rice cakes containing were obtained.

The present invention is described in more detail as follows.

The rice cake containing the kelp powder according to the present invention is added to 2 to 40% by weight based on the weight of the rice powder to be used as the main material of the rice cake is a kelp powder pulverized to have a particle size of 180 mesh or more in preparing the rice cake by a conventional method Mixing and kneading to form into a rice cake steamed or kneaded by mixing the powder is characterized in that it is produced in various types of rice cake by extruding and extruding.

First, after collecting the kelp, the clean water is washed to remove the salt, etc. contained in the soil, sand and seawater and dried by the method of natural drying. At this time, hot air drying is undesirable because the nutrients contained in the kelp are destroyed. In addition, it must be sufficiently dried to obtain fine powder without sticking to each other during grinding.

Grinding is pulverized to have a particle size of 180 mesh or more using a pulverizer commonly used in the art. If the particle size of the kelp powder is less than 180 mesh, it is difficult to produce a uniform taste because only the kelp powder is chewed or the kelp powder is not uniformly dispersed throughout the rice cake, and it is preferable to make the powder as fine as possible. However, when grinding to have a small particle size is not economical, it is effective to grind to have a particle size such that the kelp powder does not chew when eating rice cake.

It is preferable to use rice for rice cake making with low protein content, large grain of rice, and faithful content in starch layer, and it is effective to remove fat or protein contained in outer layer by turning it to the whiteness of about 75%. to be. The higher the degree of whiteness, the better the taste of rice cakes, but when it exceeds 70%, there is no difference in ingredients.

The rice is washed two or three times to remove the rice bran on the surface of the grain of rice and at the same time to remove various impurities contained in the rice, and then immersed in water for 1-2 hours to contain a certain amount of moisture and to remove the surface. After removing the moisture of the crushed to prepare the rice cake powder.

Then, the seaweed powder and rice cake powder are mixed and the following process is performed according to the type of rice cake to be prepared.

The kelp powder is preferably added in an amount of 2 to 40% by weight based on the weight of the rice powder, that is, rice cake powder.When the amount of the kelp powder is less than 2% by weight, the effect of adding the kelp powder is insignificant. In this case, the molding as a rice cake is not easy or the maintenance of the molded form is difficult and there is a disadvantage in that the taste of the rice cake is not expressed.

In case of making rice cake such as rice cake, shiru-teok, injeolmi, white flakes, white rice, etc., it is mixed with seaweed powder and rice cake powder to make rice cake. The dough is prepared by adding a predetermined amount of water, kneading and molding into a desired shape and then thickening.

The prepared rice cake contains alginic acid leaked from the kelp powder, so that the thickening property is improved, the rice cake becomes chewy, the shape retention is improved, and the shape of the rice cake is maintained as it is for a long time, and it has packaging stability and film formation property. The shelf life of the prepared rice cake can improve the shelf life, and due to the specific ingredients contained in the kelp not only the hypoglycemic effect is expressed, but also the taste and flavor as well as the color can be obtained.

The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

Example 1

After collecting kelp, it is washed with cleanliness to remove soil, sand and salts contained in seawater and dried sufficiently by natural drying.

It is then pulverized using a grinder and sieved through a mesh of 180 mesh to obtain kelp powder having a particle size of 180 mesh or more.

Separately, the rice is washed three times to remove the rice bran on the surface of the grain of rice, at the same time to remove various impurities contained in the rice, and then immersed in water for 1.5 hours to contain moisture and to remove the surface moisture. , Crushed to prepare rice cake powder.

10% seaweed powder was added to the rice cake powder and mixed homogeneously. Then, water was added to knead and kneaded to prepare a songpyeon, which contained sesame as a content, followed by steaming in a steamer for 30 minutes to prepare a songpyeon.

Example 2

In the same manner as in Example 1, except that 15% of seaweed powder was added to the rice cake powder and mixed homogeneously, and then steamed in a steamer for 30 minutes and extruded using a extruder with a circular cross section. Rice cakes were prepared.

Example 3

10% of kelp powder was added to the rice cake weight and mixed homogeneously. After washing with water, the soybeans were immersed in water and mixed with the dried bean. The rice cake was prepared by steaming for 45 minutes.

Test Example

The rice cakes prepared in Examples 1 to 3 were tasted by 30 sensory assessors, and the results of sensory evaluation on taste, aroma, and color are shown in Table 1.

flavor incense color Example 1 8.1 8.3 8.2 Example 2 7.9 8.4 8.3 Example 3 8.0 8.3 8.3

※ Evaluation standard

Very good. : 9 points

· good. : 7 points

· is average. : 5 points

· Not good. : 3 points

Not very good : 1 point

In the present invention, as described above, in preparing a rice cake by a conventional method, 2-40 wt% of the kelp powder ground to have a particle size of 180 mesh or more is added to the rice powder used as the main material of rice cake, mixed and kneaded. Forming rice cakes and steaming them or mixing them to make them rich and extruded to produce various types of rice cakes has not only the color and taste of kelp but also the rice cakes containing nutrients contained in kelp.

Claims (1)

In preparing rice cakes by the conventional method, 2-40% by weight of the kelp powder ground to have a particle size of 180 mesh or more is added to the weight of rice powder used as the main material of rice cake, mixed and kneaded to form a rice cake and steamed or kelp. Rice cake containing kelp powder, characterized in that the powder is mixed, thickened and extruded to prepare in various forms.