KR20120108112A

KR20120108112A - Method for manufacturing rice cake containing leaves of mulberry and stevia

Info

Publication number: KR20120108112A
Application number: KR1020110025673A
Authority: KR
Inventors: 김은호
Original assignee: 김은호
Priority date: 2011-03-23
Filing date: 2011-03-23
Publication date: 2012-10-05

Abstract

The present invention relates to a method of preparing mulberry leaves and stevia containing a mulberry leaf and stevia to put the mulberry leaf powder in addition to rice powder to show the pharmacological effect, such as anti-aging and put the stevia and feel the sweetness of vegetable high sweetness low calorie.
To this end, preparing a mulberry leaf powder; Preparing rice flour; Preparing gardenia; Preparing a cow with stevia added; Mixing the mulberry leaf powder, the rice flour, the gardenia and water and producing a dough; And putting the stuffing in a chunk separated by a predetermined amount from the dough, and forming a songpyeon and steaming for 20 to 25 minutes.
Therefore, the songpyeon made by the method of preparing mulberry leaves and stevia containing the mulberry leaf according to the present invention can be expected pharmacological effects such as anti-aging through the mulberry leaves and used as a functional food for diet, constipation, diabetes, hypertension patients as well as general diet In addition, by adding stevia instead of sugar to sesame or green hydrogen, you can feel the sweetness of high vegetable sweetness and low calorie value as a functional food substitute for diabetics or dieters. In addition to the large, in particular, the synergistic effect with mulberry leaves can be effective in treating diabetes as a pharmacological ingredient effective for diabetics.

Description

Method of manufacturing songpyeon containing mulberry leaves and stevia {METHOD FOR MANUFACTURING RICE CAKE CONTAINING LEAVES OF MULBERRY AND STEVIA}

The present invention relates to a method for producing pine needles containing mulberry leaves and stevia, and more specifically, puts mulberry leaf powder in addition to rice powder and shows pharmacological effects such as anti-aging and stevia, which can feel the sweetness of vegetable high sweetness low calorie. It relates to a method for producing a songpyeon containing stevia.

One of the areas in which modern man is most concerned about health is the right way to eat, and the right way of eating is being discussed. However, with the development of the economy, the dietary lifestyle is more focused on palatability than nutrition, and the nutritional balance is destroyed, and the problems of obesity caused by high calorie foods are emerging as a major obstacle to national health. Therefore, in order to overcome these problems, various functional foods have been developed, but the drawbacks are that they are not economical and cannot be used like stocks.

On the other hand, rice cakes are eaten by steaming or cooking grains, and the shape of Korean rice cakes can be found in the ruins of Najin's early days, Shiru from the Three Kingdoms Tomb, and murals of the Goguryeo period. These rice cakes are one of the traditional foods and cultures that our people enjoyed and are closely related to our diet.

For example, on New Year's Day, New Year's Day, we make white rice cakes and cook Tteokguk. In the Songpyeon, September 9, Jung-gu, Jung-gu, there were customs of chrysanthemum and Siru-teok in the lunar calendar.

It is true that rice cakes were once less popular as wheat-based bread, but in recent years, consumption has increased again due to the interest in healthy foods and traditional foods.

However, the marketed rice cakes have a disadvantage in that they are simple in taste and do not have various kinds.

The present invention has been proposed to solve the above problems by adding mulberry leaves rich in dietary fiber, calcium and other minerals in addition to rice flour can expect pharmacological effects such as anti-aging and diet, constipation, diabetes, hypertension patients as well as general diet It can be used as a functional food for the purpose of providing a method of preparing pineapple and mulberry leaves containing stevia, which can feel the sweetness of vegetable high sweetness low calorie by adding stevia instead of sugar to sesame or green hydrogen.

The present invention to achieve the above object is a) washing the mulberry leaves to 100 ℃ ~ 120 ℃ in brine boiled and dried after natural drying or cold air drying to prepare the mulberry leaf powder; b) preparing rice powder by mixing and grinding rice and salt soaked in water; c) preparing gardenia water by pouring gardenia into water at 30 ° C. to 40 ° C .; d) preparing stevia-flavored cattle; e) mixing the mulberry leaf powder, the rice flour, the gardenia and water to produce a dough; And f) to provide a method for producing a pineapple containing mulberry leaves and stevia comprising the step of steaming 20 to 25 minutes by putting the stuffing in the stuffing lumps removed from the dough.

In addition, the mulberry leaf powder, the rice flour and the gardenia and the water in the step e) is 1.37 ± 1% by weight of the mulberry leaf powder, 82.19 ± 1% by weight of rice flour, 8.22 ± 1% by weight of gardenia, Account for 8.22 ± 1% by weight of water.

In addition, in step d), the cow is sesame seed, and d) step d-1) washes sesame seeds, picks up foreign matters, and roasts them; And d-2) roasting the sesame seeds and the stevia and salt in a powder mill.

In addition, the sesame seeds, stevia and the salt account for 97.72 ± 0.25% by weight, stevia 1.63 ± 0.25% by weight, and salt 0.65 ± 0.25% by weight based on the total weight of the mixture.

In addition, in step d), the cow is mung bean, and d) step d-1) soaking the mung bean in water for 8 to 12 hours to separate the kernel and the shell; d-2) steaming the green bean kernels with steam for 20 to 25 minutes; And d-3) mixing the steamed green bean kernels with the stevia and the salt.

In addition, the mung bean kernel, the stevia and the salt account for 98.82 ± 0.25% by weight, stevia 0.49 ± 0.25% by weight, and salt 0.69 ± 0.25% by weight based on the total weight of the mixture.

Songpyeon made with mulberry leaves and stevia-containing pineapple manufacturing method according to the present invention can expect pharmacological effects such as anti-aging through mulberry leaves and can be used as a functional food for diet, constipation, diabetes, hypertension patients as well as general diet It works.

In addition, by adding stevia instead of sugar to sesame or green hydrogen, you can feel the sweetness of high vegetable sweetness and low calorie value as a functional food substitute for diabetics or dieters, and especially, mulberry leaves Synergistic effect with the pharmacological ingredients effective for diabetics can be seen in the treatment of diabetes.

In addition, by adding gardenia, it can exert antipyretic effect, lowering blood pressure, diuretic effect, etc., and can also play a role as a functional food that is also good for removing blemishes, sore throat, insomnia and acne.

1 is a flow chart related to a method for producing a mulberry leaf and stevia containing according to the invention.

Hereinafter, the mulberry leaf and stevia containing the method according to the present invention looks at in detail with reference to the drawing.

Mulberry leaves and stevia-containing songpyeon manufacturing method according to the present invention puts mulberry leaf powder in addition to rice powder and shows the pharmacological effect, such as anti-aging and put the stevia mulberry leaves and stevia that can feel the sweetness of vegetable high sweetness low calorie It is to provide.

To this end, the mulberry leaf and stevia-containing method of preparing a songpyeon according to the present invention to wash the mulberry leaves as shown in Figure 1 to 100 ℃ ~ 120 ℃ in brine and crushed after natural drying or cold-air drying to prepare the mulberry leaf powder Step (S110), mixing the rice and salt soaked in water and crushing to prepare rice flour (S120), preparing a gardenia water infused by putting gardenia in water of 30 ℃ ~ 40 ℃ (S130), Stevia Preparing the seasoned cow (S140), mixing the mulberry leaf powder, the rice flour and the gardenia and water to produce a dough (S150), and put the cow in a chunk separated by a predetermined amount from the dough Forming the songpyeon and steaming for 20 to 25 minutes (S160).

Looking at each step in more detail as follows.

First, the step S110 is a step of preparing mulberry leaf powder by washing the mulberry leaves in 100 ° C ~ 120 ℃ salt water and crushed after drying or cold air drying is one of the main raw material of the mulberry leaf and stevia containing according to the present invention It is a step of preparing and preparing mulberry leaf powder.

Mulberry leaves here refers to the mulberry leaves, which are well known for silkworms. Preferably, when the new shoot grows about 15cm in mid-May, pick fresh leaves and use fresh ones. This is because the young leaves of this period are the most abundant.

These mulberry leaves are fed to silkworms as mentioned above, and silkworms can only eat mulberry leaves and spew silk, a mass of protein, because the mulberry leaves have a high protein content. In other words, plants are the second most protein-rich foods after beans.

There are 24 amino acids in the mulberry leaves. Your body is made up of proteins, and proteins are made up of amino acids. Analysis of the amino acids in the mulberry leaves is rich in 'alanine' and 'aspartic acid', which breaks down alcohol, and 'serine' and 'tyrone', which help to spin blood in the brain and remove cholesterol and prevent senile dementia. 1.2% each. Contains 0.8%

In addition, mulberry leaves contain more than 50 minerals, including calcium and iron. Compared with radish, 60 times the calcium that strengthens bones and prevents osteoporosis, 160 times the iron that is the source of blood, It contains 10 times more phosphorus, which makes many important ingredients, and compared to green tea, vitamins A and C are lower but 6.1 times calcium, 2.2 times iron, 1.4 times potassium, and 4.7 times higher fiber. In particular, it is rich in calcium, six times more than the typical calcium food milk, and iron is three times more than spinach. In addition, dietary fiber is also abundant.

The efficacy of mulberry leaves with these ingredients is well known as detailed in many traditional texts.

In Dongbobom, there are various records of treatments using mulberry leaves and other snooze products. Mulberry leaves are said to be good for various diseases, body swelling, cuts, burns in water, cold sweats, and wind. In addition, the Chinese herbaceous tree has recorded 177 health benefits for 18 products related to nap, such as mulberry leaves and mulberry, including beetle, diabetes, snake and insect bites.

The pharmacological components and efficacy of these mulberry leaves have been revealed one after another through scientific studies.

Mulberry leaves used as silkworms to prevent diabetes, it is excellent in reducing the blood sugar of diabetics. It is widely known that silkworm powder has an effect of dropping blood sugar, and mulberry leaves that silkworms eat are also known to have various ingredients that lower blood sugar. The mulberry leaves have a component called peony A and alpha glucosidase, which are effective in treating diabetes. It contains nozirimycin and calistine, known as decontamination agents. The results of the clinical trials showed that the mulberry leaf was fed to three diabetic patients in their 20s and 30s, and the urine glucose dropped from 10.56g to 2.97g, 9.5g to 2.2g and 7.7g to 2.4g around 10 days.

In addition, mulberry leaves have an effective pharmacological effect on hypertension and arteriosclerosis. Among cholesterol, there are beneficial cholesterol and harmful cholesterol in our body. Ingesting high amount of harmful cholesterol causes high blood pressure, arteriosclerosis, angina pectoris and myocardial infarction. The mulberry leaves contain a component that lowers these harmful cholesterol levels.The results of studies conducted with rabbits as a test to prove the effectiveness of the mulberry leaves against cholesterol show that the rabbits get 250 times higher in 10 weeks if they feed cholesterol. There is a fiery result that mixed cholesterol with mulberry leaves fed cholesterol level only 120 times.

In addition, the routine component, which occupies a large proportion of the mulberry leaves in particular, strengthens blood vessels, especially the cerebral blood vessels, and the Gabba component is effective in reducing blood pressure because it is effective in stroke.

In addition, mulberry leaves contain a large amount of fiber is effective in the treatment of constipation, and also serves to get heavy metals out of the body. Heavy metals do not go out into the body and go out into the brain or nervous system without causing the body to be ill for a reason or to lose judgment and cause various diseases. Mulberry leaves are harmful to our bodies such as cadmium, copper and zinc. According to a recent research paper, mulberry leaves were administered to cadmium-addicted mice, reducing cadmium accumulated in liver tissue by 61%. In addition, hemoglobin increased nearly twice as much after eating mulberry leaves in mice with reduced hemoglobin that carried oxygen in the blood because of lead poisoning. appear.

In addition, mulberry leaves contain 1-deoxy nojirimycin, which is effective in inhibiting the AIDS virus, obesity, blood pressure and blood sugar rise, and cancer treatment. In addition, N-methyl deoxynojiriminecin has an inhibitory effect on the infection of the AIDS virus, and quercetin has a high anticancer effect.

Therefore, using the mulberry powder powder prepared with mulberry leaves showing various pharmacological effects as a main ingredient of rice cake, not only taste, but also rich in various minerals such as dietary fiber, calcium, diet, constipation, diabetes, high blood pressure patients As a food that can be used as a functional food for the purpose is exhibited.

Next, the step S120 is a step of preparing rice powder by mixing and crushing the rice and salt soaked in water, preferably washing the non-glutinous rice 3-4 times, soaked in water for 8 to 12 hours and poured into a colander. Add an amount of salt, grind to flour and sift to prepare.

Next, the step S130 is a step of preparing the gardenia water by putting the gardenia in the water of 30 ℃ ~ 40 ℃, we prepare the water so that the pharmacological components and color of the gardenia can be added to the songpyeon Step.

Here, the gardenia is the scientific name Gardenia jasminoides Ellis, and it is the fruit of the evergreen shrub of the locust family.

These gardenia are irinoid glycosides, such as the genipine compound, and the yellow scavenger alpha-crosine, which is widely used as food or cloth paints.

In addition, there are coumarin ingredients such as xanthealtin, psorarel, and feusedanol methyl ester, which have pharmacological effects such as antipyretic effect, lowering blood pressure and diuretic effect. Anti-inflammatory, sedative diuresis, antipyretic, hemostatic drugs, inflammation, bleeding, myocarditis, hemorrhage It's not only used for bleeding and jaundice, but also for removing blemishes, sore throats, insomnia and acne.

Therefore, gardenia not only exerts the above pharmacological components, but also produces mulberry leaf powder mixed with rice flour and slightly blurred green color as described below to produce a vivid and dark green color.

Next, the step S140 is a step of preparing the cow of the songpyeon the cow is a sugar instead of sugar, the seasoning of the sweetness is adjusted using stevia.

Here, stevia is a perennial herb of the dicotyledonous lantern Campanaceae, the scientific name is Stevia rebaudiana Bertoni, and it is 70-100cm tall that grows around rivers or wetlands.

Roots are not obvious in the development of roots and have many side roots and membrane roots. In later stages of growth, coarse roots develop, forming storage functions, and new branches grow in hidden eyes near the roots, forming new stems each year. Leaves grow on these stem nodes, and branches emerge from leaf axles. The leaves are opposite each other, lanceolate, 4-10cm long, and about 2.5cm long. There are fine teeth and bends, and 3 leaf veins. There is no petiole and hairs are scattered throughout the abandonment.

Stevia is mainly grown in the border mountains of South America, Paraguay, Argentina, and Brazil, and stevia leaves have been used as a sweetener in Paraguay since ancient times. I got it.

In other words, stevia leaves have a weight of 6? Stevioside, a 7% sweetener, is a colorless, odorless crystal that has 4 calories per gram of sugar, which is only 1/90 of the sugar.

These steviosides are 300 times natural polysaccharides of sugar and composed of various sugars such as steviosides A1, A2, steviol 1,2,3, dulcoside, rebaudiosides a, b, c, e, and f, It does not affect blood sugar or obesity, and also suppresses tooth decay bacteria.

In addition, steviosides have processing characteristics related to solubility, heat resistance, acid resistance and alkali resistance, colorability, and non-fermentation.

That is, in the solubility, in the case of enzymatic treatment stevioside, it is easier to dissolve than general stevioside. In the case of high-purity stevioside, when it is not easy to dissolve, it is dissolved in water of 15% alcohol and diluted in water. In the heat resistance, since the processed food is mostly required heat treatment during cooking or sterilization process, the heat resistance in the food additives has a significant meaning, stevioside has a high thermal stability and does not lose sweetness even at high temperatures. In the acid and alkali resistances, even when heated at 100 ° C. for 5 hours in an acidic region and an alkaline region of pH 4 and pH 10, no change in the amount of stevioside was found, and the processing was easy. In the coloring, stevioside is a non-pigmented sweetener that cannot cause an Amino-Carbonyl reaction because it is a Diterpene glycoside. When the mixture of amino acid and stevioside is heated at 100 ℃ for 60 minutes, almost no coloration occurs, so it is suitable for processed foods such as soy sauce, and the coloration due to coexistence with amino acids is very slight in stevioside compared to sugars, glucose and other sugars. . In the above non-fermentation, when sugar is added to pickles that cannot be heated or preservative added, the microorganisms during pickling multiply rapidly with sugar as a nutrient source, thereby promoting decay or fermentation, but steviosides are not used by ordinary microorganisms, or Glycosides can be separated and become the carbon source of microorganisms, but the amount is very small. On the other hand, since 5 to 18% saline does not cause precipitation formation or sweetness change, the stevioside property can be used in pickles.

Therefore, stevia is effective as a sweetener for diabetics or diet, which is well soluble in water or alcohol, heat-resistant and non-toxic, and shows the processability as described above, and is used as a sweetener such as ice cream, sherbet, chewing gum, soft drink, and medicine.

It also sweetens sweeter, sour sours and increases the taste and texture of the crop. In addition, by increasing the freshness of the foodstuffs can increase shelf life and increase shelf life.

In addition, the sulfated action is more than five times the green tea and has the function of preventing adult diseases and promoting growth of plants.

By adding such stevia, preferably sesame or mung bean can be prepared.

First, look at the case of Khalso as follows.

The step of washing the sesame and picking out the foreign matter and further roasting step and the step of putting the roasted sesame seeds and the stevia and salt in the powder.

At this time, the sesame seeds, the stevia and the salt preferably occupies 97.72 ± 0.25% by weight, stevia 1.63 ± 0.25% by weight, salt 0.65 ± 0.25% by weight relative to the total weight of the mixture.

Therefore, the sesame seeds are preferably washed and picked up to remove foreign substances and prepared by putting 300 g of roasted sesame salt, 5 g of stevia and 2 g of salt in a powder grinder.

Next, the case of mung bean cattle is as follows.

Soaking green beans in water for 8 to 12 hours and then separating the kernels and the skin; Steaming the mung bean kernels with steam for 20 to 25 minutes; And mixing the steamed mung bean kernels with the stevia and the salt.

In this case, the mung bean kernel, the stevia and the salt account for 98.82 ± 0.25% by weight, stevia 0.49 ± 0.25% by weight, and salt 0.69 ± 0.25% by weight based on the total weight of the mixture.

Therefore, the mung bean is preferably soaked in half or roughly soaked green beans in water for 8 to 12 hours, and then separated from the kernels and the shells, and the foreign material is filtered and steamed for 20 to 25 minutes using steam, 1000 g of green beans, 5 g of stevia and 7 g of salt. Mix and grind to powder.

Next, the step S150 is a step of mixing the mulberry leaf powder and the rice flour and the gardenia and water and generating a dough, preferably the mulberry leaf powder and the rice flour and the gardenia and the water is the whole of the dough Mulberry leaf powder 1.37 ± 1% by weight, rice flour 82.19 ± 1% by weight, gardenia water 8.22 ± 1% by weight, water 8.22 ± 1% by weight.

Next, the step S160 is a step of completing the songpyeon by putting the sesame or mung bean in a chunk separated from the dough to make a songpyeon boiled for 20 to 25 minutes.

Hereinafter, as an embodiment of the mulberry leaf and stevia containing method according to the present invention described so far look at the songpyeon using sesame made by varying the mixing ratio of stevia is as follows.

(Example 1)

Wash the mulberry leaves in 100 ℃ ~ 120 ℃ in brine and boiled in natural or cold air drying after grinding to prepare the mulberry leaf powder. Prepare rice powder by mixing and grinding rice and salt soaked in water. Then, gardenia water prepared by pouring gardenia into water at 30 ° C. to 40 ° C. is prepared. Then, wash the sesame seeds, pick out the foreign material, and stir-fry. Then, put 300 g of roasted sesame seeds, 1 g of stevia, and 2 g of salt in a powder grinder to prepare sesame seeds. Then, the mulberry leaf powder, the rice flour, the gardenia and water were mixed, and the dough was produced, and the sesame seed was put in a chunk separated from the dough to make a songpyeon and steamed for 20 to 25 minutes to prepare a songpyeon.

(Example 2)

In Example 1, rice cake was prepared using sesame seed made with 3 g of stevia.

The mixing ratio and manufacturing process are the same with other materials.

(Example 3)

In Example 1, rice cakes were prepared using sesame seeds prepared by adding 5 g of stevia.

The mixing ratio and manufacturing process are the same with other materials.

(Example 4)

In Example 1, rice cakes were prepared using sesame seeds prepared by adding 7 g of stevia.

The mixing ratio and manufacturing process are the same with other materials.

(Example 5)

In Example 1, rice cakes were prepared using sesame seeds prepared by adding 9 g of stevia.

The mixing ratio and manufacturing process are the same with other materials.

(Comparative Example)

In Example 1 mochi was prepared using sesame seeds made by putting 500 g of sugar instead of stevia. The mixing ratio and manufacturing process are the same with other materials.

(Sensory test)

Example 1 to 5, the sensory test was performed on the rice cakes prepared as in Comparative Examples.

The sensory test was conducted on 30 test personnel (5 persons in each of 10, 20, 30, 40, 50, and 60's) and the evaluation items were evaluated by the following five-point scale method for taste and preference. The results are shown in Table 1 below.

(1: very bad, 2: bad, 3: moderate, 4: good, 5: very good)

Looking at the results of Table 1, it was confirmed that the comparative example is relatively lower than the evaluation score of the other examples. This is an evaluation that stevia-flavored rice cakes are much better in terms of taste and preference than sugar-cakeed rice cakes.

In addition, the evaluation score of Example 3 was the highest, and based on this, it could be seen that the evaluation score decreases as the ratio of stevia is decreased or increased. Therefore, it was found that the rice cake of the example using the cow made by adding 300 g of stevia and 2 g of salt was excellent in all aspects of taste and taste.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to those precise embodiments, and many alternatives, modifications, and variations will be apparent to those skilled in the art. I will understand.

Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims

a) washing the mulberry leaf and boiled in brine at 100 ℃ ~ 120 ℃ and dried after natural drying or cold air drying to prepare the mulberry leaf powder;
b) preparing rice powder by mixing and grinding rice and salt soaked in water;
c) preparing gardenia water by pouring gardenia into water at 30 ° C. to 40 ° C .;
d) preparing stevia-flavored cattle;
e) mixing the mulberry leaf powder, the rice flour, the gardenia and water to produce a dough; And
f) a mulberry leaf and stevia-containing method comprising the step of steaming for 20 to 25 minutes by putting the stuffing in the lump to remove the predetermined amount from the dough.

The method according to claim 1,
In the step e), the mulberry leaf powder, the rice flour, the gardenia and the water are 1.37 ± 1% by weight of the mulberry leaf powder, 82.19 ± 1% by weight of rice flour, gardenia water 8.22 ± 1% by weight, water 8.22 Method of producing a songpyeon containing mulberry leaves and stevia accounting for ± 1% by weight.

The method according to claim 1,
In step d) said cow is sesame seed,
Step d)
d-1) washing the sesame seeds, picking out foreign substances and roasting them; And
d-2) mulberry leaves and stevia-containing songpyeon production method further comprising the step of putting the roasted sesame seeds and the stevia and salt in a powder mill.

The method according to claim 3,
The sesame seeds, the stevia and the salt is a mulberry leaf and stevia-containing method of preparing a scallop which occupies 97.72 ± 0.25% by weight, stevia 1.63 ± 0.25% by weight, salt 0.65 ± 0.25% by weight based on the total weight.

The method according to claim 1,
In step d) the cow is mung bean,
Step d)
d-3) separating green kernels and skin after soaking green beans in water for 8 to 12 hours;
d-4) steaming the mung bean kernels with steam for 20 to 25 minutes; And
d-5) A mulberry leaf and stevia-containing method of preparing a songpyeon further comprising the step of mixing the steamed mung bean kernels, the stevia and the salt.

The method according to claim 5,
The mung bean kernel, the stevia and the salt is a mulberry leaf and stevia containing a method of producing a mulberry leaf and stevia occupies 98.82 ± 0.25% by weight, stevia 0.49 ± 0.25% by weight, salt 0.69 ± 0.25% by weight of the total mixed weight.