KR20090038404A - The made of mulberry leaves sap rice cake - Google Patents
The made of mulberry leaves sap rice cake Download PDFInfo
- Publication number
- KR20090038404A KR20090038404A KR1020090024683A KR20090024683A KR20090038404A KR 20090038404 A KR20090038404 A KR 20090038404A KR 1020090024683 A KR1020090024683 A KR 1020090024683A KR 20090024683 A KR20090024683 A KR 20090024683A KR 20090038404 A KR20090038404 A KR 20090038404A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- rice cake
- mulberry leaf
- leaf juice
- food
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 50
- 235000009566 rice Nutrition 0.000 title claims abstract description 50
- 240000000249 Morus alba Species 0.000 title claims abstract description 30
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002075 main ingredient Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000021329 brown rice Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 235000013376 functional food Nutrition 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000019991 rice wine Nutrition 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 3
- 235000014036 Castanea Nutrition 0.000 abstract 2
- 241001070941 Castanea Species 0.000 abstract 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 2
- 235000019441 ethanol Nutrition 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 238000009313 farming Methods 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention is a technique for producing a rice cake by adding and mixing mulberry leaf juice in the process of manufacturing a fixed rice cake which is a native Korean food.
In order to realize this principle, as a raw material of rice cake, it is made of brown rice powder and kneaded, and mixed with the juice of mulberry leaves with functional ingredients. The mixture of makgeolli and brown rice causes chemical reactions to produce alcohol and lactic acid, resulting in a soft and unique taste.
As a manufacturing method of the donation piece to which the mulberry leaf juice of the present is added, it is called brown rice for 5 hours, made of powder, mixed with the mulberry leaf juice, and the hot water of 50 ° C. is poured into the rice flour little by little and kneading.
And the viscosity of the dough is kneading so that the chunk dripping when you hold it in your hand, mix the brown rice flour and mulberry leaf juice with kneading.
The dough is placed in a fermentation bowl, covered with a lid, and aged at 25 ° C. for at least 5 hours to mature.
The chestnuts, jujube, black beans, etc. are added, and when the dough swells, stir with a spatula and cover. Sprinkle the fermenting agent, such as yeast, in water and stir. When the rice cake becomes sizzling, spread the rice cake soaked with Hanji soaked in water and spread the rice cake dough 3cm thick, and decorate the chestnuts, jujube, mushrooms, beans, etc., and steam for 30 minutes. Mulberry leaf juice fixed rice cake is completed.
While utilizing such a conventional technique, it is a feature of the present invention to prepare a rice cake by mixing mulberry leaf juice with brown rice.
Due to this, the folk food of the next higher level is manufactured from conventional simple rice cakes, and because rice wine is added during the process of making rice and mulberry leaf juice, alcohol and lactic acid are formed to be functional foods. It can bring an effect as a food.
For the production and distribution of this rice cake, a farming association will be formed, the rice cake factory will be established, and the sales distribution system will be introduced to distribute the rice cake so that the functional foods of our native food can be industrialized.
Description
The present invention is a method for producing a rice cake, a folk food by adding the juice of mulberry leaves.
The present application utilizes the conventional method of manufacturing rice cakes, which provides the functionality of rice cakes, which is a folk food of Korea, and adds natural colors to produce different flavors. The juice of the mulberry leaf, which is agricultural products, was added.
A feature of the present application is to add vitamins or nutrients that are functional ingredients of mulberry leaves to the rice cake.
Therefore, by processing the addition of mulberry leaf juice with such a functional color is entered, vitamins and other nutrients and functional ingredients are entered.
Folk food traditional rice cake made only with conventional rice and makgeolli is a complex food added with rice, mulberry leaf juice, and makgeolli.
Brown rice flour is a conventional raw material, but is characterized by the addition of mulberry leaf juice with a lot of color, unique taste and functional ingredients to prepare a rice cake. The present application utilizes a conventional method of preparing rice cake, but solved the present application by adding a mulberry leaf juice in the material.
The present invention utilizes the method of manufacturing by adding conventional rice flour and makgeolli, but in the composition of the rice powder is the main raw material consisting of 100g points of the composition of rice flour and mulberry leaf juice mixed with rice powder 70g points, mulberry leaf juice is composed of 10g points .
In addition, makgeolli, the main ingredient of fermentation, is composed of 15g points of the whole composition.
The mixed rice flour is kneaded with hot water of 50 ℃, and the kneaded main powder is added with makgeolli, the main ingredient is re-kneaded, and the kneaded rice cake is aged for 5 hours while maintaining the temperature of 25 ℃, and the rice flour is 3cm. Spread it on a piece of Korean paper on top of rice cake and steam it at 200 ℃ for 30 minutes.
Due to the present application, it is transformed into a folk food of a higher level in the conventional simple rice cake, and is produced by changing the alcohol and lactic acid to functional food because the rice wine is added in the process of making rice and mulberry leaf juice. It can bring an effect as a food.
In addition, it gives a unique aroma of the mulberry leaves, and can be obtained as a functional food that does not need to add vitamins separately.
In order to carry out the present application, by mixing the composition ratio of rice and mulberry leaf juice and the composition ratio of makgeolli to set the name of each code for the processing step to boil and perform the manufacturing process accordingly.
Major Names by Code for Implementation of the Invention
In order to realize the present application, the main raw materials are rice, which is our agricultural product, and mulberry leaf juice, which is cultivated in rural areas, rice powder is the code (1), mulberry juice is the code (2), and Korean fermented rice wine, which is a fermented ingredient, 3) Set raw fermenting agent and sugar, which are necessary ingredients in the manufacturing process, as the code (4), and add the mulberry leaf juice to each layer of the rice cake. It will be prepared.
Rice flour is composed of the main ingredient of rice flour code (1) is 70g points per 100g, mulberry leaf juice code (2) is mixed by the ratio of 10g points and kneaded with hot water at 50 ℃, the makgeolli code (3) ) And the dough is aged at 25 ° C. for 5 hours, and the raw fermenter and the sugar code (4) are added at 5 g of the total composition ratio, spreading 3 cm thick on top and bottom of the rice cake. The Korean paper sign (5) is laid, and 200 degrees Celsius heat is applied to a rice cake base, and it is steamed for 30 minutes.
Once the donated rice cake with mulberry leaf juice is added, it can be commercialized as a general Korean paper package, and it can be a food business as a folk food for consumers who have purchased it. Introducing a distribution system that sells to consumers makes full use of the industry.
[Figure 1] is a process of manufacturing rice cake made with mulberry leaf juice
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090024683A KR20090038404A (en) | 2009-03-21 | 2009-03-21 | The made of mulberry leaves sap rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090024683A KR20090038404A (en) | 2009-03-21 | 2009-03-21 | The made of mulberry leaves sap rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20090038404A true KR20090038404A (en) | 2009-04-20 |
Family
ID=40762617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090024683A KR20090038404A (en) | 2009-03-21 | 2009-03-21 | The made of mulberry leaves sap rice cake |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20090038404A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101236504B1 (en) * | 2010-12-02 | 2013-02-21 | 최금화 | Containing sugars rice cake and Its manufacturing method |
-
2009
- 2009-03-21 KR KR1020090024683A patent/KR20090038404A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101236504B1 (en) * | 2010-12-02 | 2013-02-21 | 최금화 | Containing sugars rice cake and Its manufacturing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |