KR20100100296A

KR20100100296A - Manufacturing method of rice cake comprising natural material

Info

Publication number: KR20100100296A
Application number: KR1020090019105A
Authority: KR
Inventors: 이정열
Original assignee: 이정열
Priority date: 2009-03-06
Filing date: 2009-03-06
Publication date: 2010-09-15

Abstract

The present invention relates to a method of manufacturing a rice cake containing natural ingredients, and more particularly, a new one containing a natural material for preparing rice cake by mixing any powder or concentrate selected from a mulberry leaf, an old pumpkin and a mulberry leaf with rice flour. It relates to a manufacturing method of rice cake. According to the present invention, not only the taste of rice cakes can be improved by the inherent color and taste according to the ingredients to be mixed, but also various sweeteners such as sugar, etc., as well as no food additives such as emulsifiers and artificial food coloring, are included. New types of rice cakes can be produced that can also contribute to consumer health.

Description

MANUFACTURING METHOD OF RICE CAKE COMPRISING NATURAL MATERIAL}

The present invention relates to a method of manufacturing a rice cake containing natural ingredients, and more particularly, to prepare a rice cake by mixing any one natural material selected from audi, aged pumpkin and mulberry leaves to the unique color and taste of natural materials. By improving the palatability of the rice cake and to contribute to the health of the eater relates to a method of manufacturing a new rice cake.

Modern people have a strong desire to pursue new forms of food and taste, especially those who prefer healthy foods. Accordingly, even in the case of rice cake, one of Korea's unique foods, attempts have been made to add various food additives such as sugar, sweeteners, food coloring (artificial or natural colorants), and emulsifiers to realize various colors and tastes. have.

However, excessive intake of natural sweeteners such as sugar, glucose, and honey may cause obesity and various adult diseases, and artificial sweeteners such as aspartame and sorbitol are known to be harmful to the human body. There is a problem that does not meet the needs.

In addition, when synthetic food coloring (artificial pigment) is used to improve the taste of consumers by implementing various colors on the rice cake, there is a risk of harming the health of the food eater due to the harmfulness of the synthetic food coloring itself, There is a problem of deterioration.

On the other hand, when adding natural ingredients such as mugwort, black rice, various vegetables or fruits, and even herbal medicines as colorants, it is difficult to produce rice cakes of various colors due to the limitation of intrinsic colors of the natural materials themselves. In the case of vegetables and fruits, too much moisture is contained in the natural ingredients themselves, and when making rice cakes using these ingredients, it is very difficult to realize a fine color to improve consumer's preference. When used as a material is not only difficult to implement a variety of colors, but due to the unique smell of the herbal medicine has a problem that can lower the preference of the consumer.

As a result, natural sweeteners such as sugar and artificial sweeteners, as well as food additives such as emulsifiers and artificial food colorings, are not included at all, thus contributing to the health of consumers. There is a need for a new method of making rice cakes that can be improved to meet the needs of modern people.

The present invention does not use any food additives such as artificial food coloring, emulsifiers, as well as various sweeteners such as sugar and the like, and prepares rice cake by mixing any one natural material selected from audi, old pumpkin, and mulberry leaf, The purpose of the present invention is to provide a new method of making rice cakes that can improve the palatability and added value of rice cakes by the inherent color and taste of the ingredients, and contribute to the health of the food eaters.

The present invention to achieve the above object,

Washing the rice and soaking in water at 15 to 20 ° C. for 2 to 4 hours, and then removing foreign substances and water from the rice soaked in water;

A second step of preparing rice powder by mixing 10-15 g of salt per kg of the foreign matter and water from which water is removed, and then pulverizing (first grinding);

To prepare a mixture of rice flour and natural materials by mixing the powder or concentrate of any one of natural materials selected from a mulberry leaves, mulberry, mulberry leaves, and then to the rice flour prepared in the second step (secondary grinding) Step 3;

A fourth step of putting the mixture of rice flour and natural ingredients into a rice cake and heating it for 15 to 20 minutes, then steaming the steamed rice cake to the top of the contents (a mixture of rice flour and natural ingredients) and covering the flour for 5 to 10 minutes; And

After compressing the ripened contents at 40 ~ 45 ℃, provides a manufacturing method of the rice cake containing the natural material, characterized in that it comprises a fifth step of molding and cutting at 35 ~ 45 ℃.

According to the present invention, by mixing the powder or concentrate of any one natural material selected from audi, aged pumpkin and mulberry leaves to prepare the rice cake to improve the palatability and added value of the rice cake by the unique color and taste according to the mixed material In addition to the various sweeteners such as sugar, as well as food additives such as emulsifiers and artificial colors are not included at all, there is an excellent effect that can contribute to the health of consumers.

Method for producing a rice cake containing natural ingredients according to the present invention, after washing the rice soaked in water at 15 ~ 20 ℃ soaked for 2 to 4 hours, and then removes foreign substances and water from the rice soaked in water Stage 1; A second step of preparing rice powder by mixing 10-15 g of salt per kg of the foreign matter and water from which water is removed, and then pulverizing (first grinding); To prepare a mixture of rice flour and natural materials by mixing the powder or concentrate of any one of natural materials selected from a mulberry leaves, mulberry, mulberry leaves, and then to the rice flour prepared in the second step (secondary grinding) Step 3; A fourth step of putting the mixture of rice flour and natural ingredients into a rice cake and heating it for 15 to 20 minutes, then steaming the steamed rice cake to the top of the contents (a mixture of rice flour and natural ingredients) and covering the flour for 5 to 10 minutes; And compressing the ripened contents at 40 to 45 ° C., and forming and cutting at 35 to 45 ° C.

According to a preferred embodiment of the present invention, in the manufacturing method of the rice cake containing the natural ingredients, per 1 kg of rice flour, Audi powder or Audi concentrate 50 ~ 100g, Old pumpkin powder or Old pumpkin concentrate 200 ~ 300g, Mulberry leaf powder or mulberry leaf concentrate is used 10 ~ 50g.

In addition, in the manufacturing method of the rice cake containing the natural material, the rice cake may be a rice cake, slice, rice cake soup for rice cake or rice cake for rice cake.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the following examples are provided to illustrate the present invention, but the scope of the present invention is not limited to the examples described below.

First, the first step according to the present invention, after washing (washing) the rice and soaked in water at room temperature, specifically about 15 to 20 ℃ soaked for about 2 to 4 hours, and then from the rice soaked in water This step is to remove foreign substances and water. If hot water is used above the room temperature to shorten the process (time) called rice, it is not desirable because the absorption of moisture into the rice is not complete and may affect the quality of the rice cake finally produced. not. Therefore, rice, which is the main ingredient of rice cakes, is preferably immersed in water at room temperature of about 15 to 20 ° C. for a suitable time and sufficiently called rice.

Rice, which is the main ingredient, may use non-glutinous rice, glutinous rice, or mixed grains of non-glutinous rice and glutinous rice according to the type and need of rice cake.

The second step is a process of mixing the foreign matter and water from the rice soaked in water and mixing the salt and grinding (primary crushing) to the rice from which the foreign matter and water is removed. Salt is preferably mixed about 10 to 15g per 1kg of rice. After mixing the salt, rice powder is prepared by grinding the rice first using a grinder such as a roller.

In the pulverized (primary crushed) rice powder prepared in the second step, by mixing the powder or concentrate of any one natural material selected from audi, aged pumpkin and mulberry leaves and then crushed again by secondary grinding A mixture is prepared (step 3).

The powder or concentrate of the natural ingredients of audi, amber and mulberry leaves, per 1 kg of rice flour, it is preferable to mix 50 to 100g for Audi, 100 to 200g for aged pumpkin, 10 to 50g for mulberry leaves.

Audi is a mature fruit of mulberry, rich in glucose, fructose, citric acid, malic acid, tannin, pectin, vitamins A, B1, B2 and D, calcium, phosphorus and iron, as well as antioxidants that inhibit aging. C3G (cyanidin-3-glucoside), rutin, a substance that suppresses hypertension, and deoxynojirimycin (DNJ), a substance that lowers blood sugar, are known as tonics. It is known to improve the function of the kidneys.

On the other hand, the juice of Audi is high in sugar, there is a problem that does not mix well in rice flour when added directly to the juice. Therefore, the present invention is used in the form of a concentrated liquid (extract) prepared by heating the raw juice of the mulberry powder or finely powdered and dried naturally after the harvest of the audio.

If the content of the Audi powder or concentrate mixed in the rice flour is less than 50g per 1kg of rice flour, it is difficult to obtain the desired color and sweetness, and if it exceeds 100g, the color and physical properties of the rice cake may be reduced, resulting in poor taste and palatability. May occur.

Pumpkin is not only seeds, leaves and stems, but also all parts such as zucchini (fruit and vegetable) and aged pumpkin (fruit), which are used for food or medicinal purposes. It is known that a large amount of beta-carotene, dietary fiber, and carotenoid-based compound, which is a yellow color, is a precursor of. Accordingly, the old pumpkin is widely used not only as a food resource but also as a health food, and recently, it has been reported to have various pharmacological effects such as antioxidant activity and anticancer activity.

In the present invention, the seeds and shells of the old pumpkin are removed and dried to finely powdered powder, or the seeds and shells are removed and chopped, and then used in the form of a concentrated liquid (extract) prepared by adding a little water and heating. .

If the content of powder or concentrate of old pumpkin mixed with rice flour is less than 100g per 1kg of rice flour, it is difficult to obtain the desired color and sweetness.If it exceeds 200g, the color and physical properties of rice cakes may be reduced, resulting in poor taste and palatability. Problems may arise.

Mulberry leaves are rich in blood pressure lowering substances such as gamma amino butyric acid (GABA), rutin, and other minerals, which can help prevent hypertension, high cholesterol and triglycerides, prevent blood clots, inhibit aging, and intestine It is known to have the effect of improving the constipation by activating.

Mulberry leaves are toxic in the case of fresh juice, so can not be used immediately, in the present invention, after harvesting and blanching the leaves of the mulberry, extract the fine powder form or pulverized green juice of the mulberry leaf pulverized by natural drying in the shade and concentrated by heating it (extract) Use it in the form. When used in the form of powder, the mulberry leaf harvesting and poaching process not only removes the toxicity of the mulberry leaves but also softens the color and physical properties of the finally produced rice cake is improved.

When the content of the mulberry leaf powder or concentrate mixed in the rice flour is less than 10g per 1kg of rice powder, it is difficult to obtain the desired color and physical properties, and when it exceeds 50g, the color and physical properties of the rice cake may be reduced, and the unique flavor of the mulberry leaf becomes stronger. Problems with poor palatability may occur.

On the other hand, it is possible to produce a variety of colors from light to dark depending on the type and content of the natural materials to be mixed.

Secondary grinding uses a rotary mill, such as a roller, through which the rice flour and natural ingredients (such as powder, concentrate of mulberry leaves, mulberry leaves, mulberry leaves) are properly mixed. On the other hand, in the present invention to prepare the rice powder through the primary grinding process, and to ensure that the rice powder and natural materials are properly and completely mixed through the secondary grinding process, does not require a separate kneading process.

In the fourth step, a mixture of rice flour and natural ingredients is put in a rice cake soup, heated, and steamed until the top of the steamed rice cake contents (a mixture of rice flour and natural ingredients) is covered with rice flour. The steam is heated until the top of the contents of the rice cake (rice mixture) to frost, preferably about 15 to 20 minutes. After steaming, cover the shiru to make it cooked, preferably for 5 to 10 minutes.

When the cooking is completed, the ripened contents are compressed at 40 to 45 ° C., and then the rice cake is prepared by molding and cutting at 35 to 45 ° C.

The compression of the ripened contents can be done by the first and second two-stage compression process. In the first compression process, the mixture of rice powder and natural material is properly combined, and in the second compression process, The mixture will be tighter together. If necessary, an additional third compression may be performed to ensure that the mixture is agglomerated to the desired degree. After the compression is completed, the compacted mixture is extruded at a temperature of 35-45 ° C. and cut into the appropriate size required for commercialization to finally prepare rice cakes.

Molding and cutting of the fifth step may vary the method as needed, accordingly, it is possible to manufacture a variety of rice cakes, such as sputum rice cake, slices, rice cake soup for rice cake, rice cake for rice cake.

Hereinafter, the production method of the rice cake containing the natural material according to the present invention will be described with reference to Examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited by the embodiments described below.

&Lt; Example 1 >

After washing non-glutinous rice, it was soaked in water at 15 ° C. for 4 hours to remove foreign substances and water, and mixed with 15 g of salt per 1 kg of rice, followed by grinding (primary grinding) to prepare rice flour. Then, after collecting the audio powder to the rice powder (per 1kg), the dried and finely ground 70 g of the finely ground audi powder was mixed and pulverized again (secondary pulverization) to prepare a mixture of rice powder and the Audi powder evenly mixed. After the mixture was put in a rice cake and heated for 20 minutes, it was confirmed that the steam was frosted to the top of the contents of the rice cake powder (a mixture of rice flour and Audi powder), and the rice cake was covered for 10 minutes. After the first and second compression of the ripened contents at 45 ℃, extrusion molding and cutting at 35 ℃ to complete the fine purple sputum rice cake, slices, rice cake soup and rice cake for rice cakes.

Except for mixing the concentrated juice (extract) 70g prepared by heating the juice of the Audi instead of the Audi powder in Example 1 was carried out in the same manner as in Example 1, each of the fine purple sputum rice cake, slices, rice cake soup and rice cake for rice cake Was completed.

After washing non-glutinous rice, it was soaked in water at 20 ° C. for 3 hours to remove foreign substances and water, and mixed with 15 g of salt per 1 kg of rice, followed by grinding (primary grinding) to prepare rice flour. Then, remove the seeds and skin of the old pumpkin, mix it with 270 g of the dried and powdered old pumpkin powder, and then grind again (secondary grinding) to make a mixture of rice powder and old pumpkin powder evenly. Prepared. The mixture was placed in a rice cake and heated for 20 minutes, and then steamed up to the top of the contents of the rice cake powder (a mixture of rice flour and old pumpkin powder). Then, the ripened contents were first and second compressed at 45 ° C., and then extruded and cut at 40 ° C. to complete fine yellow rice cake, slices, rice cake soup and rice cake for rice cake.

The same process as in Example 3 was carried out except that 270 g of the old pumpkin concentrate (extract) prepared by removing seeds and skin instead of the old pumpkin powder, cutting, adding a small amount of water, and then heating the mixture was prepared in Example 3 Fine yellow rice cakes, slices, rice cake soup, and rice cake rice cake were completed.

After washing non-glutinous rice, it was soaked in water at 20 ° C. for 3 hours to remove foreign substances and water, and mixed with 15 g of salt per 1 kg of rice, followed by grinding (primary grinding) to prepare rice flour. Then, after harvesting and blanching mulberry leaves in rice flour (per 1kg), the dried and finely ground mulberry leaf powder was mixed with 30 g of natural dry in the shade, and then crushed again (secondary grinding) to mix the mixture of rice powder and mulberry leaf powder evenly. Prepared. The mixture was put in a rice cake soup and heated for 20 minutes, and then steamed up to the top of the contents of the rice cake soup (a mixture of rice flour and mulberry leaf powder). Then, the ripened contents were first and secondly compressed at 40 ° C., and then extruded and cut at 35 ° C. to complete a thick mulberry leaf-colored rice cake, slice, rice cake soup, and rice cake for rice cake.

Extracted the green mulberry juice of fresh mulberry leaves collected in place of the mulberry leaf powder in Example 5, except that 30g of the mulberry leaf concentrate (extract) was concentrated by heating it was carried out in the same manner as in Example 5, each with a thick mulberry leaf color, Sections, rice cakes for rice cakes and rice cakes for rice cakes were completed.

Experimental Example

5 points evaluation method for color, taste, aroma, texture and overall satisfaction of 20 adult men and women, respectively, by selecting each of the rice cakes, slices, rice cakes for rice cakes and rice cakes for rice cakes completed in Examples 1 to 6 The sensory test was performed, and the results of the sensory test are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 color 4.8 4.8 4.8 4.9 4.6 4.7 flavor 4.7 4.8 4.8 4.7 4.6 4.6 incense 4.8 4.7 4.6 4.7 4.7 4.7 Texture 4.7 4.8 4.7 4.8 4.7 4.8 satisfaction 4.7 4.7 4.8 4.9 4.6 4.7 * 1: no, 2: no, 3: normal, 4: good, 5: very good.

As can be seen in Table 1 of the above Experimental Example, each of the new rice cakes prepared according to the present invention, the old pumpkin, mulberry leaves, each of which shows a unique color and flavor depending on the natural ingredients contained, color, taste, In terms of fragrance, texture and overall satisfaction, all showed good results.

1 is a process chart showing a schematic flow of a method of manufacturing a rice cake containing natural ingredients according to the present invention.

Claims

A fourth step of putting the mixture of rice flour and natural ingredients in a rice cake and heating it for 15 to 20 minutes and then steaming the top of the steamed rice cake to cover the rice flour and covering it for 5 to 10 minutes; And

And compressing the ripened contents at 40 to 45 ° C., followed by molding and cutting at 35 to 45 ° C., wherein the method of manufacturing rice cakes containing natural materials is provided.

The method according to claim 1,

Per 1 kg of rice flour, 50 ~ 100g of Audi powder or Audi Concentrate, 200 ~ 300g of Old Pumpkin Powder or Aged Pumpkin Concentrate, 10 ~ 50g of Mulberry Leaf Powder or Mulberry Leaf Concentrate Manufacturing method.

The method according to claim 1,

The rice cake is a method of producing rice cake containing natural ingredients, characterized in that the rice cake, slice, rice cake soup for rice cake, or rice cake for rice cake.