KR20050107549A - Rice cake composition comprising fermented soybean and manufacturing method thereof - Google Patents

Abstract

The present invention is a rice cake composition comprising a fermented soybean, which is known to be excellent in anticancer activity, ie, fermented soybean, and then fermented soybean powder powdered with steamed glutinous rice and steamed with glutinous rice to make it easy to eat. Regarding the manufacturing method, based on 20 parts by weight of brown rice powder, 3.5 to 12 parts by weight of fermented soybean powder, 0.3 to 0.5 parts by weight of salt is mixed, and the mixture is steamed.

Description

Rice cake composition comprising fermented soybean and manufacturing method thereof {Rice cake composition comprising fermented soybean and manufacturing method}

The present invention relates to a rice cake composition comprising fermented soybeans and a method of manufacturing the same. More specifically, the present invention includes fermented soybeans, which are known to be excellent in anticancer activity, that is, fermented soybeans, which are fermented soybeans, and then fermented soybean powder powdered with fermented soybeans with glutinous rice brown rice and formulated into rice cakes for eating. It relates to a rice cake composition and a method for producing the same. Tteok is one of the traditional foods traditionally enjoyed in Korea.

Lately, rice cakes are becoming more popular in recent years, replacing some of the Western bread's consumption as a simple meal. In particular, modern people are paying much attention to our traditional food, and the tendency to think about health first in the choice of food or drink to eat is increasing. In particular, there is a growing interest in rice cakes as a meal replacement and healthy food.

However, although the conventional rice cakes are evaluated to be somewhat superior in terms of taste and nutrition, it is no exaggeration to say that there is still much room for development for health-oriented, especially as functional foods.

In particular, rice, which is the main ingredient of rice cakes, requires a lot of reinforcement in terms of functionality showing insufficient nutrients and specific pharmacological actions.

Meanwhile, the efficacy of fermented soybeans fermented with soybeans has been announced through experiments and research results at universities and research institutes at home and abroad, and Professor Kim Han-bok, a so-called fermented soybean (Chunggukjang) doctor, has written his book, Cheonggukjang Diet and In the Health Act (published by Human & Books), Cheonggukjang goes beyond simple foods and is a health food that has better efficacy than any drug.

Among the ingredients in fermented soybeans, they contain proteolytic enzymes that release blood clots in the blood, and they contain a component called genistein, which prevents and treats osteoporosis, and contains amino acids to prevent hypertension. Diabetes has been improved, and phytic acid has the function of preventing cell damage, which is also an anticancer substance.

The main soy ingredient is trypsin inhibitor. Trypsin plays a role in the proliferation of cancer cells. Trypsin inhibitors are known to inhibit the proliferation of cancer cells by inhibiting the action of trypsin. In addition, trypsin inhibitors are known to promote insulin secretion of the pancreas to help diabetic patients lacking insulin. Soybeans are soaked in water to create a white foam that contains saponin. Saponins are composed of sugars and lipids, which, like lecithin, are soluble in water and oil.

Saponins are known to have a function of absorbing excess fat components and cholesterol in the blood and excreting it out of the body. In addition, the sugar component of saponin is combined with bile acid, thereby lacking the bile acid required for lipolysis, so that the fat can be excreted in vitro without being degraded. Soy saponin is also known as an anticancer substance.

Most people know the efficacy of fermented soybeans through various reports such as broadcasts, and according to health-oriented trends, fermented soybeans are boiled in soups and eaten with rice, but this has a lot of trouble such as place restrictions. In addition, fermented soybeans are powdered to drink it with water, but this is not enough as a substitute for meals, too, it is not convenient to consume frequently.

Therefore, while eating a lot of soy or fermented soybeans is beneficial to health, but not so often in real life, it is very important to make enough intake of a variety of foods as possible.

It is an object of the present invention to provide a rice cake composition comprising fermented soybeans formulated into rice cakes to be steamed with glutinous rice brown rice and steamed fermented soybeans, which are known to be excellent in anticancer activity. .

The rice cake composition comprising the fermented soybeans according to the present invention is made by mixing 3.5 to 12 parts by weight of fermented soybean powder and 0.3 to 0.5 parts by weight of salt based on 20 parts by weight of brown rice powder, and steaming the mixture.

The mixture may further include 1 to 5 parts by weight of sugar based on 20 parts by weight of the brown rice powder.

The mixture may further include 4 to 15 parts by weight of a decorative material selected from the group consisting of pine nuts, walnuts, dates, raisins, sunflower seeds, sesame seeds, bread crumbs or a mixture of two or more thereof. Here, each component constituting the decorating material may be preferably mixed in an equal ratio.

The mochi composition may further comprise 0.5 to 1.0 parts by weight of salt and 6 to 10 parts by weight of sugar, based on 28 parts by weight of peeled red beans and steamed red bean paste.

The red bean paste has 4 to 15 weight parts based on 20 parts by weight of the brown rice powder is a decorative material selected from the group consisting of pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof based on 36 parts by weight of the red bean paste More may be included. Here, each component constituting the decorating material may be preferably mixed in an equal ratio.

In addition, the method for producing a rice cake composition comprising the fermented soybeans according to the present invention, (1) washing the selected beans, soaked in water for 10 to 17 hours, boiled for about 30 minutes to 2 hours 30 minutes, boiled beans After fermenting about 40 to 80 hours at a temperature range of 36 to 43 ℃, the fermented soybeans are dried, pulverized and powdered preparation step; (2) preparing brown rice or glutinous rice with brown rice, immersing it in water for 7 to 10 hours, scooping it out, draining water, and then grinding and powdering brown rice powder; (3) a mixing step of mixing 3.5 to 12 parts by weight of fermented soybean powder and 0.3 to 0.5 parts by weight of salt based on 20 parts by weight of brown rice powder; And (4) a steaming step of steaming the mixture.

In order to make the rice cake composition obtained after the steaming step of (4) more repetitive punching process (repetitive tapping to fill the rice cake) or pressure milling process (adjacently positioned and rotating rollers) Pressurized to pass through).

Further comprising a decorative material selected from the group consisting of sugar or pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof in the mixing step (3) or the steaming step (4). The sugar may be 1 to 5 parts by weight based on 20 parts by weight of the brown rice powder, and the decorating material may further include 4 to 15 parts by weight based on 20 parts by weight of the brown rice powder.

The rice cake composition obtained after the steaming step of (4) as an outer skin, 0.5 to 1.0 parts by weight of salt and 6 to 10 parts by weight of sugar is mixed on the basis of 28 parts by weight of peeled red beans therein, and the red bean paste formed by steaming it further. It may further comprise a formulation step of formulating to contain.

The red bean paste has 4 to 15 weight parts based on 20 parts by weight of the brown rice powder is a decorative material selected from the group consisting of pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof based on 36 parts by weight of the red bean paste More may be included. Hereinafter, the present invention will be described in detail with reference to specific embodiments.

Rice cake composition comprising fermented soybeans according to the present invention is characterized in that made by mixing 3.5 to 12 parts by weight of fermented soybean powder, 0.3 to 0.5 parts by weight of salt, and steaming the mixture based on 20 parts by weight of brown rice powder. . The brown rice powder is a non-glutinous rice or glutinous rice as brown rice, soaked in water for 7 to 10 hours and then pulled out, drained, pulverized and powdered, and the preparation of rice cake in the production of conventional rice cake It may be understood to be the same or similar. In particular, the present invention is characterized in that it is rich in dietary fiber in consideration of health, and used as rice cake rice prepared with brown rice to contain a large amount of active ingredients such as vitamins. The fermented soybean powder is fermented soybean, and then powdered to formulate into rice cake to make the fermented soybeans more edible for the purpose of fermented soybean's unique functionality, especially known anti-cancer effects and diabetes prevention and treatment functions. In the ham, brown rice powder and rice cakes were made. The fermented soybean powder does not become dough by itself, but when steamed together with the brown rice powder described above, it has a peculiar taste and aroma and can give a chewy taste as rice cake. In particular, in fermentation of soybeans, the selected soybeans are washed with water, soaked in water for 10 to 17 hours, boiled for 30 minutes to 2 hours 30 minutes, and the boiled beans for about 40 to 80 hours at a temperature range of 36 to 43 ° C. By fermentation. Microorganisms used for fermentation of soybeans at this time are microorganisms suspended in air or attached to straw, as in normal meju fermentation, and are commonly used in fermentation of soybeans. By fermentation of the effective soybean can be understood by those skilled in the art as well as extremely commercialized in the country. The salt imparts some salty taste to the resulting rice cake composition so that it is not sour and easy to eat. The mochi composition according to the present invention as described above is prepared by steaming a mixture of brown rice powder, fermented soybean powder and salt in the same or similar ratio as in the preparation of conventional rice cake, and the brown rice powder as described above The mixing ratio of the fermented soybean powder and salt is to select the ratio that is particularly suitable for the production of rice cakes excellent in taste and aroma by repeatedly testing by the present inventors. If it is out of the mixing ratio of the above range, there may be a problem that the sense of taste is lowered in the taste and aroma as shown in the accompanying comparative examples. In addition, the rice cake composition according to the present invention is produced by steaming, and then repeatedly punched (repetitive tapping to occupy the rice cake) and pressure milling (adjacently positioned to pass through the rotating rollers to press) To make the rice cake more occupied. The mixture may further include 1 to 5 parts by weight of sugar based on 20 parts by weight of the brown rice powder. Sugar gives flavoring, especially sweetness, and functions to improve the taste.

The mixture may further include 4 to 15 parts by weight of a decorative material selected from the group consisting of pine nuts, walnuts, dates, raisins, sunflower seeds, sesame seeds, bread crumbs or a mixture of two or more thereof. The decorative foods improve the taste and chewing feeling, and in particular, some of the decorative foods can be given functionality to the rice cake naturally because of the functionality itself. For example, it is said to be rich in unsaturated fatty acids, rich in protein and minerals, so it has great power to be called seung seung (에서) in synonym, and it is said that the heart is strong enough to catch and run. Sesame is a plant of the Pedalidaceae family, also called Homa. In Chinese medicine, it is called black jima (黑 芝麻) and has been used as a kind of medicine. Sesame seeds are known to be used in large amounts as vegetable fats to wash off cholesterol. Jujube is our traditional document, Dongbobogam (published by Namsan Party, see Dongbobogam page 1229), which states that 'the quality is flat, the taste is sweet, nontoxic, the five fields, the twelve veins, the essence, the bowels Through, to strengthen the meaning, to make the context. Huh, the lack of admiration, and relieves the bleeding, so if the bleeding to reduce the bleeding veins help the twelve meridians' is said to have a function to help long-term function. Pine nuts act as a gamma-linolenic acid, which prevents obesity, stops treating bronchitis and coughs, helps to soothe the skin, cleanses the blood, cleans blood, and contains unsaturated fatty acids. It has a function of, contains a large amount of B2 to stimulate the metabolism of the skin, contains vitamin E called the rejuvenation vitamin, it is known to moisturize the five intestines. In addition, walnut increases serum albumin, has a certain effect on cholesterol synthesis, oxidation and excretion, regulates cholesterol, plays a role as a neuro-stabilizer, activates brain cells, strengthens hearing, and boosts nourishment. It is known as a good food for urinary diseases by enhancing kidney function. Therefore, the rice cake composition according to the present invention can be an excellent food for the food of modern people who are interested in health by appropriately including them and reinforcing the functionality derived from these natural foods. In addition, the decorative material may include well-known dry grains, such as nuts and other herbal medicines, in addition to those listed above, and all the above-mentioned decorative materials are listed as an example, those skilled in the art to replace others as the decorative material It can of course be understood that it can be included.

Here, each component constituting the decorating material may be preferably mixed in an equal ratio. It is preferable to mix each component constituting the edible material in an equal ratio in order to control the taste and to make the rice cake functional and taste constant. However, it will be apparent to those skilled in the art that, for example, the composition and ratio of the above-described decorative material can be applied differently according to the needs of consumers.

The mochi composition may further comprise 0.5 to 1.0 parts by weight of salt and 6 to 10 parts by weight of sugar, based on 28 parts by weight of peeled red beans and steamed red bean paste. As described above, the red bean paste can be easily understood by those skilled in the art, and the mixing ratio can also be understood as a ratio for allowing the present inventors to make an appropriate taste without being too sweet through repeated experiments. Instead, it can be understood that adzuki bean (sweet red bean) already available commercially by leading domestic and foreign manufacturers can be used. Peeled red beans in the above means to remove the skin of the red beans naturally collected.

The red bean paste has 4 to 15 weight parts based on 20 parts by weight of the brown rice powder is a decorative material selected from the group consisting of pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof based on 36 parts by weight of the red bean paste More may be included. Due to the addition of the decorative material to the red bean paste it is possible to improve the decorative and chewing feeling of the red bean paste portion, in particular to increase the content of the decorative material exhibiting functionality. Here, each component constituting the decorating material may be preferably mixed in an equal ratio. The mochi composition may be formulated by using the mochi composition as an outer shell and containing a mass of the bean paste therein. Such formulations are particularly intended to shape the rice cake composition according to the invention nicely and pleasingly, and such formulations can be understood to be the same or similar to dumplings in known rice cakes.

In addition, the method for producing a rice cake composition comprising the fermented soybeans according to the present invention, (1) washing the selected beans, soaked in water for 10 to 17 hours, boiled for about 30 minutes to 2 hours 30 minutes, boiled beans After fermenting about 40 to 80 hours at a temperature range of 36 to 43 ℃, the fermented soybeans are dried, pulverized and powdered preparation step; (2) preparing brown rice or glutinous rice with brown rice, immersing it in water for 7 to 10 hours, scooping it out, draining water, and then grinding and powdering brown rice powder; (3) a mixing step of mixing 3.5 to 12 parts by weight of fermented soybean powder and 0.3 to 0.5 parts by weight of salt based on 20 parts by weight of brown rice powder; And (4) a steaming step of steaming the mixture. Fermented soybean powder preparation step of (1) is washed with carefully selected soybeans, soaked in water for 10 to 17 hours, boiled for 30 minutes to 2 hours and 30 minutes, the boiled beans in the temperature range of 36 to 43 ℃ 40 After fermentation for about 80 hours, the fermented soybean is dried, pulverized and powdered, wherein the fermentation of the soybean may be carried out according to a conventional method as described above, The microorganisms used are microorganisms suspended in air or attached to straw, as in conventional meju fermentation, and are commonly used in fermentation of soybeans. It is understood that the possibility is extremely commercially available in the country as well as those skilled in the art. Brown rice powder preparation step of (2) is to prepare the rice cake the same or similar to the conventional production of the rice cake, the non-glutinous or glutinous rice as a brown rice, soaked in water for 7 to 10 hours, soaked and drained After subtracting, the step is performed by pulverizing and powdering, in the present invention, by preparing a brown rice powder in particular powdered brown rice to provide a more suitable rice cake for modern people who are interested in health. The mixing step of (3) is a step performed by mixing 3.5 to 12 parts by weight of fermented soybean powder prepared above, and 0.3 to 0.5 parts by weight of salt, based on 20 parts by weight of the brown rice powder prepared above, fermented soybean powder and Mix the brown rice powder so that it is suitable to boil with rice cake. In addition, the steaming step of (4) is a step performed by steaming, i.e., steaming out the mixture obtained in the mixing step, and the brown rice powder is cooked and eaten by this steaming. This steaming step can also be understood to be the same as or similar to the production of known rice cakes.

In order to make the rice cake composition obtained after the steaming step of (4) more repetitive punching process (repetitive tapping to fill the rice cake) or pressure milling process (adjacently positioned and rotating rollers) Pressurized to pass through). This can be understood to be the same as or similar to punching several times with rice cake in the manufacture of conventional rice cakes.

Further comprising a decorative material selected from the group consisting of sugar or pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof in the mixing step (3) or the steaming step (4). The sugar may be 1 to 5 parts by weight based on 20 parts by weight of the brown rice powder, and the decorating material may further include 4 to 15 parts by weight based on 20 parts by weight of the brown rice powder. By adding such edibles, the taste can be further improved, and in particular, by including the edibles described above, the chewing taste (chewing taste) is particularly improved, and the unique properties of the edibles themselves can be imparted. Improve the health of the consumers you eat. The intrinsic functionality of the above decorating materials is as described above.

The rice cake composition obtained after the steaming step of (4) as an outer skin, 0.5 to 1.0 parts by weight of salt and 6 to 10 parts by weight of sugar is mixed on the basis of 28 parts by weight of peeled red beans therein, and the red bean paste formed by steaming it further. It may further comprise a formulation step of formulating to contain. By formulating by containing the bean jam can be prepared in the same or similar to the conventional dumpling, this also improves the sense of decorating, it is possible to provide a rice cake composition to eat.

The red bean paste has 4 to 15 weight parts based on 20 parts by weight of the brown rice powder is a decorative material selected from the group consisting of pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof based on 36 parts by weight of the red bean paste More may be included. By adding such edibles, the taste can be further improved, and in particular, by including the edibles described above, the chewing taste (chewing taste) is particularly improved, and the unique properties of the edibles themselves can be imparted. Improve the health of the consumers you eat. The intrinsic functionality of the above decorating materials is as described above.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described.

The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.

Example 1

Selected soybeans, one of the main raw materials, were soaked in water for 12 hours, boiled for 1 hour, fermented for 3 days while maintaining 38 ° C, and then the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 10 hours, then remove it to remove moisture, mix 20kg powdered brown rice powder and 8kg fermented soybean powder, steam it with steam, add 400g salt and mix it while punching to make rice cake . This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed 28kg of dried red beans, steamed, steamed, mixed with 600g salt and 8kg of sugar, punched, mixed with 5kg finely chopped pine nuts, 5kg chopped walnuts and 5kg chopped jujube with red bean paste. It was made as, and wrapped into the core of the red bean paste with the above-mentioned dandelion skin to prepare fermented soybean glutinous rice cake dumplings, and white sesame was applied to the surface of the individual dumplings. The total amount of white sesame seeds used was 20 kg.

Example 2

Selected soybean, one of the main raw materials, was soaked in water for 13 hours, boiled for 2 hours, fermented for 3 days while maintaining 39 ° C, and then the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 12 hours, remove it to remove moisture, mix 21kg powdered brown rice powder and 6kg fermented soybean powder, steam it with steam, add 400g salt and 2kg sugar, and mix while punching Made with rice cake This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed with 27kg of dried red beans, steamed, steamed, mixed with 600g salt, 8kg of sugar, punched, 4kg finely chopped pine nuts, 4kg chopped walnuts, and 6kg chopped jujube with red bean paste. It was made as, and wrapped with the core of the red bean paste with the above-mentioned dumplings made of fermented soybean glutinous rice cake dumplings, black sesame was applied to the surface of the individual dumplings. The total amount of black sesame seeds used was 21 kg.

Example 3

Selected soybeans, one of the main ingredients, were soaked in water for 14 hours, boiled for 1 hour, fermented for 2 days while maintaining 40 ° C, and then the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 12 hours, remove it to remove moisture, mix 22kg powdered brown rice powder and 6kg fermented soybean powder, steam it with steam, add 400g salt and 2kg sugar, and mix while punching Made with rice cake This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed 32kg of dried red beans, steamed, steamed, mixed with 600g salt and 6kg of sugar, punched, 4kg finely chopped pine nuts, 4kg chopped walnuts and 4kg chopped jujube with red bean paste. Made with, and the persimmon of the red bean paste wrapped with the above-mentioned dandelion to prepare fermented soybean glutinous rice cake dumplings, and roasted soy flour on the surface of the individual dumplings. The total amount of roasted soybean powder used was 19 kg.

Example 4

Selected soybeans, one of the main ingredients, were soaked in water for 15 hours, boiled for 2 hours, fermented for 2 days while maintaining 41 ° C, and the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 13 hours, remove it to remove moisture, mix 20kg powdered brown rice powder and 6kg fermented soybean powder, steam it with steam, add 400g salt and 2kg sugar, and mix while punching Made with rice cake

This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed with 34kg of dried red beans, steamed, steamed, mixed with 600g of salt and 6kg of sugar, punched, 4kg finely chopped pine nuts, 4kg chopped walnuts and 4kg chopped jujube with red bean paste. It was made as, and wrapped into the core of the red bean paste with the above-mentioned dumplings made of fermented soybean glutinous rice cake dumplings, and coated with castella bread powder on the surface of the individual dumplings. The total amount of castella bread powder used was 19 kg.

Example 5

Selected soybeans, one of the main raw materials, were soaked in water for 16 hours, boiled for 1 hour, fermented for 3 days while maintaining 42 ° C, and the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash the glutinous rice brown rice and soak it in water for 10 hours, then remove it to remove moisture, mix 23kg powdered brown rice powder and 6kg fermented soybean powder and steam it with steam, add 400g salt and 2kg sugar, and mix while punching To make bread. This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed with 28kg of dried red beans, steamed, steamed, mixed with 600g salt and 7kg of sugar, punched, mixed with 5kg finely chopped pine nuts, 4kg chopped walnuts and 4kg chopped jujube with red bean paste. It was made as, and wrapped with the core of the red bean paste with the above-mentioned dandelion skin to prepare a fermented soybean glutinous rice cake dumplings, and chopped jujube was applied to the surface of the individual dumplings. The total amount of chopped jujube used was 20kg.

Example 6

Selected soybeans, one of the main ingredients, were soaked in water for 12 hours, boiled for 2 hours, fermented for 2 days while maintaining 38 ° C, and then the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 8 hours, then remove it to remove moisture, mix 20kg of powdered brown rice powder and 6kg of fermented soybean powder, steam it with steam, add 400g of salt, and mix while punching made. This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed 33kg of dried red beans, steamed, steamed, mixed with 600g salt and 6kg of sugar, punched, mixed with 5kg finely chopped pine nuts, 4kg chopped walnuts and 6kg chopped jujube with red bean paste. It was made as, and wrapped into the core of the red bean paste with the above-mentioned dandelion skin to prepare fermented soybean glutinous rice cake dumplings, and white sesame was applied to the surface of the individual dumplings. The total amount of white sesame seeds used was 19 kg.

Example 7

Selected soybeans, one of the main raw materials, were soaked in water for 15 hours, boiled for 2 hours, fermented for 2 days while maintaining 40 ° C, and the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 12 hours, remove it to remove moisture, mix 20kg powdered brown rice powder and 10kg fermented soybean powder, steam it with steam, add 400g salt and 2kg sugar, and mix while punching To make bread. This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed with 29kg of dried red beans, steamed, steamed, mixed with 600g salt and 6kg of sugar, punched, mixed with 5kg finely chopped pine nuts, 4kg chopped walnuts and 4kg chopped jujube with red bean paste. It was made as, and wrapped with the core of the red bean paste with the above-mentioned dumplings made of fermented soybean glutinous rice cake dumplings, black sesame was applied to the surface of the individual dumplings. The total amount of black sesame seeds used was 20 kg.

Example 8

Selected beans, one of the main raw materials, were soaked in water for 16 hours, boiled for 2 hours, fermented for 2 days while maintaining 42 ° C, and then the fermented beans were dried and ground in a grinder to prepare fermented soybean powder. Wash the glutinous rice brown rice and soak it in water for 12 hours, then remove it to remove moisture, mix 22kg powdered brown rice powder and 8kg fermented soybean powder, steam it with steam, add 400g salt and 4kg sugar, and mix while punching To make bread. This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed with 27kg of dried red beans, steamed, steamed, mixed with 600g salt, 6kg of sugar, punched, 4kg finely chopped pine nuts, 4kg chopped walnuts and 5kg chopped jujube with red bean paste. Made with, and the persimmon of the red bean paste wrapped with the above-mentioned dandelion to prepare fermented soybean glutinous rice cake dumplings, and roasted soy flour on the surface of the individual dumplings. The total amount of roasted soybean powder used was 19 kg.

Comparative Example 1

Selected soybeans, one of the main ingredients, were soaked in water for 14 hours, boiled for 2 hours, fermented for 3 days while maintaining 39 ° C, and then the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 10 hours, then remove it to remove moisture, mix 30kg powdered brown rice powder and 5kg fermented soybean powder, steam it with steam, add 600g salt and 4kg sugar, mix while punching To make bread. This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed 22kg of dried red bean steamed by steaming process, punched by mixing 400g of salt and 7kg of sugar, and then mixed with 6kg of chopped walnuts and 7kg of chopped jujube with red bean paste, making it into a round shape with a suitable size Wrapping the core of the red bean paste with light danpi to prepare fermented soybean glutinous rice cake dumplings, and roasted soybean powder was applied to the surface of the individual dumplings. The total amount of roasted soybean powder used was 18 kg.

Comparative Example 2

Selected soybean, one of the main raw materials, was soaked in water for 15 hours, boiled for 1 hour, fermented for 2 days while maintaining 41 ° C, and then the fermented soybeans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 14 hours, then remove it to remove moisture, mix 14kg powdered brown rice powder and 14kg fermented soybean powder, steam it with steam, add 800g salt and 3kg sugar, mix while punching To make bread. This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed 40kg of peeled red bean steamed through a steaming process, mixed with 200g salt and 6kg of sugar and punched, mixed with 5kg minced pine nuts, and then made into a round shape to a suitable size, the bean paste with said light dandruff It was made of fermented soybean glutinous rice cake dumplings wrapped around the core of each, and black sesame was applied to the surface of each dumpling. The total amount of black sesame seeds used was 17 kg.

Comparative Example 3

Selected beans, one of the main raw materials, were soaked in water for 16 hours, boiled for 2 hours, fermented for 2 days while maintaining 42 ° C, and then the fermented beans were dried and ground in a grinder to prepare fermented soybean powder. Wash glutinous rice brown rice and soak it in water for 14 hours, then remove it to remove moisture, mix 16kg powdered brown rice powder and 12kg fermented soybean powder, steam it with steam, add 100g salt and 3kg sugar, and mix while punching To make bread. This was separated into an appropriate size and expanded to form a transdermal skin.

The bean paste is steamed 24kg of dried red beans, steamed, steamed, mixed with 900g salt and 10kg of sugar, punched, mixed with 10kg minced pine nuts and 7kg minced jujube with red bean paste, and then rounded to a suitable size. Wrapping the core of the red bean paste with light danpi to prepare fermented soybean glutinous rice cake dumplings, white sesame was applied to the surface of each dumpling. The total amount of white sesame used was 17 kg.

Experimental Example

Each rice cake prepared in Examples 1 to 8 and Comparative Examples 1 to 3 was made to drink five adult men and women to perform a sensory test (官能 檢査) and the results are shown in Tables 1 to 3 below.

TABLE 1

TABLE 2

TABLE 3

As a result of the synthesis of the above embodiments, the rice cake composition according to the present invention is shown to be excellent overall in taste, aroma and color compared to the comparative examples, it is good to eat, especially the anti-cancer action and the prevention and treatment of diabetes of fermented soybeans, etc. Expected, and also give the functionality of the decorative foods can be confirmed that can provide a particularly healthy food.

Therefore, according to the present invention, a rice cake composition comprising a fermented soybean formulated with rice cake and steamed with fermented soybean powder with glutinous rice brown, which can be expected anti-cancer action and diabetes prevention and treatment, in particular, and a manufacturing method thereof It is effective to provide.

Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications are within the scope of the appended claims.

Claims (12)

Rice cake composition comprising fermented soybeans, characterized in that the mixture is made by mixing 3.5 to 12 parts by weight of fermented soybean powder, 0.3 to 0.5 parts by weight of salt, and steaming the mixture. The method of claim 1, The rice cake composition comprising the fermented soybeans, characterized in that the mixture further comprises 1 to 5 parts by weight of sugar based on 20 parts by weight of the brown rice powder. The method of claim 1, Pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread crumbs or 4 to 15 parts by weight based on 20 parts by weight of the brown rice powder is further included in the mixture. Mochi composition comprising fermented soybeans. The method of claim 3, wherein Rice cake composition comprising fermented soybeans, characterized in that the components constituting the decorative material are mixed in an equal proportion. The method of claim 1, Rice cake composition comprising fermented soybeans, characterized in that the mixture further comprises 0.5 to 1.0 parts by weight of salt and 6 to 10 parts by weight of sugar based on 28 parts by weight of peeled red beans in the rice cake composition. The method of claim 5, Based on 36 parts by weight of the bean paste in the bean paste 4 to 15 weight based on 20 parts by weight of the brown rice powder is a decorative material selected from the group consisting of pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof Rice cake composition comprising fermented soybeans characterized in that it further comprises. The method of claim 6, Rice cake composition comprising fermented soybeans, characterized in that the components constituting the decorative material are mixed in an equal proportion. (1) washed carefully selected beans, soaked in water for 10 to 17 hours, boiled for 30 minutes to 2 hours 30 minutes, and fermented boiled beans in the temperature range of 36 to 43 ℃ 40 to 80 hours, Fermented soybean powder preparation step of drying, grinding and powdered fermented soybeans; (2) preparing brown rice or glutinous rice with brown rice, immersing it in water for 7 to 10 hours, scooping it out, draining water, and then grinding and powdering brown rice powder; (3) a mixing step of mixing 3.5 to 12 parts by weight of fermented soybean powder and 0.3 to 0.5 parts by weight of salt based on 20 parts by weight of brown rice powder; And (4) steaming the mixture; Method of producing a rice cake composition comprising fermented soybeans, characterized in that made. The method of claim 8, In order to make the rice cake composition obtained after the steaming step of (4) more repetitive punching process (repetitive tapping to fill the rice cake) or pressure milling process (adjacently positioned and rotating rollers) Pressurizing to pass through)) further comprising the method of producing a rice cake composition comprising the fermented soybeans. The method of claim 8, Further comprising a decorative material selected from the group consisting of sugar or pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof in the mixing step (3) or the steaming step (4). , The sugar is 1 to 5 parts by weight based on 20 parts by weight of the brown rice powder, The decorating material is prepared from the rice cake composition comprising fermented soybeans characterized in that it further comprises 4 to 15 parts by weight based on 20 parts by weight of the brown rice powder Way. The method of claim 8, The rice cake composition obtained after the steaming step of (4) as an outer skin, 0.5 to 1.0 parts by weight of salt and 6 to 10 parts by weight of sugar is mixed on the basis of 28 parts by weight of peeled red beans therein, and the red bean paste formed by steaming it further. Method of producing a rice cake composition comprising the fermented soybeans, characterized in that further comprises a formulation step of formulating by containing. The method of claim 11, Based on 36 parts by weight of the bean paste in the bean paste 4 to 15 weight based on 20 parts by weight of the brown rice powder is a decorative material selected from the group consisting of pine nuts, walnuts, jujube, raisins, sunflower seeds, sesame seeds, bread flour or a mixture of two or more thereof Method of producing a rice cake composition comprising fermented soybeans characterized in that it further comprises.