KR20160044814A - Bread production method using pomegranate with anti-aging effects - Google Patents

Abstract

The present invention relates to a method of producing a rice cake using pomegranate having an anti-aging effect. More specifically, the method includes the steps of: cutting washed pomegranate in half, removing seeds from the pomegranate, and crushing the pomegranate, and filtering residues using a sieve to form first pomegranate juicy (step 10); steaming beet using a steamer, cooling down the beet at room temperature, mixing 1 kg of the first pomegranate juicy and 1 kg of the beet, which has been cooled down, together, and crushing the result by a crusher to form second pomegranate juicy (step 20); making dough by mixing 4 kg of rice powders and 1 kg of the second pomegranate juicy, and storing the dough in a refrigerating compartment at the temperature of 11-15°C for two hours to age the dough (step 30); and making a rice cake by using the aged dough, putting the mixture of bean powders and sugar cane, which serves as garnish, into the rice cake, and steaming the rice cake at the temperature of 90-100°C for 15-20 minutes to form the pomegranate rice cake (step 40), thereby producing harmless pomegranate rice cake advantageous to the health of a consumer. In addition, since the rice cake using pomegranate is developed and provided, the effectiveness of the rice cake can be increased. In addition, both of a consumer and a producer can create a high value, so that high economical effectiveness can be obtained.

Description

[0001] The present invention relates to a bread making method using pomegranate with anti-aging effects,

More particularly, the present invention relates to a method for producing rice cake using pomegranate having an anti-aging effect, and more particularly, to a method for producing rice cake using pomegranate having anti-aging effect, The present invention relates to a method of manufacturing rice cake using pomegranate having an anti-aging effect capable of producing rice cakes while maintaining the same.

Pomegranate is a fruit of the pomegranate tree belonging to the pomegranate tree. The fruit contains organic acid such as carbohydrate (glucose · fructose), citric acid, and a small amount of water soluble vitamins. The skin contains a large amount of tannin. And the like.

In relation to the efficacy of electrical components, water-soluble vitamin B 1 has an effect on motor nerve and optic nerve. Vitamin B 2 can prevent intellectual deterioration, memory decline, Alzheimer's and the like. Niacin is essential for energy metabolism in the body. , Tannin stimulates the secretion of digestive juices to enhance appetite, helps the body to metabolize energy and restore fatigue quickly, and vegetable estrogen is known to be good for women's menopausal disorders.

In particular, with regard to vegetable estrogen, it has been found that 1 kg of seed contains about 10 to 18 mg of phytoestrogen, which has the same effect as female hormone estrogen, and pomegranate attracts great interest to menopausal women suffering from female hormone imbalance Pomegranate is widely used in Korea as well as developed countries such as Sweden and the United Kingdom as one of female hormone replacement therapies.

Since the pomegranate has various effects, various foods using the pomegranate have been developed.

First of all,

Registration No. 10-0769528 (Exceptionally) A peeling process to peel off the cleaned pomegranate and remove the fibers dividing the space inside; A seed separation and juicing process for squeezing the juice contained in the pomegranate flesh while removing the seeds contained in the pomegranate flesh; A yeast inoculation step of adding 0.05% to 0.1% of a pectinase to the pomegranate juice after the juicing process to prevent the opacification phenomenon by decomposing the pectin contained in the pomegranate juice, and adding yeast to the pectin- ; A fermentation process in which the fermented juice is fermented at a calm temperature for at least one month to produce alcohol; A sediment removing process for removing sediments generated during fermentation in the juice from which the alcohol is generated; An aging step of aging the juice in which the alcohol is generated; A packaging step of storing the aged pomegranate wine in a sealed container; The present invention relates to a process for producing pomegranate wine by preparing a pomegranate wine.

Registration No. 10-0509167 (Exception) a) Leaching the pomegranate with alcohol or water; b) cold cooling filtration of the pomegranate solution at -4 to 4 ° C; And c) adding water or alcohol so that the final alcohol concentration is 2 to 20% by weight.

Regarding pomegranate beverage composition comprising pomegranate concentrate, liquid calcium and liquid fructose, the pomegranate concentrate is sterilized at 65 DEG C for 30 minutes and the mixing ratio of the pomegranate concentrate, liquid calcium and liquid fructose is 3.8 weight Part: 2.2 parts by weight of pomegranate beverage composition: 6.5 to 8.5 parts by weight.

Registration number 10-0886769 (Particularly) The composition of the well-being collagen bi-pomegranate stock solution comprises 85 to 95% by weight of pomegranate supernatant of 65% purity Brix, 6 to 1% by weight of citric acid, 2 to 1% by weight of stevioside, 3 to 1% by weight of vitamin C, 2 to 1% by weight of vitamin C and 2 to 1% by weight of pectin.

As described above, the present invention relates to a method for preparing pomegranate wine, pomegranate juice, pomegranate beverage, and well-being collagen pita pomegranate tea composition using pomegranate as described above, , And drinks.

However, there is no known method for producing rice cakes using the pomegranate as a raw material, and it is necessary to develop a rice cake that combines the efficacy and taste of pomegranate.

Therefore, an object of the present invention is to provide a pomegranate rice cake which can maintain the efficacy, taste and aroma of pomegranate as it is, The present invention has been accomplished on the basis of providing a method of manufacturing rice cake using pomegranate having different aging-preventing effect different from conventional ones by making use of the various different materials and utilizing differentiated taste.

In order to achieve the above object, as a technical idea, in order to produce rice cakes while maintaining the same effectiveness as that of pomegranate,

(10) cutting the washed pomegranate in half and separating the granules, pulverizing the pomegranate with a grinder, filtering out the residue using a grinder to form a primary pomegranate juice (10), heating the beet with a steamer at room temperature (20) of mixing 1 kg of the primary pomegranate juice and 1 kg of the steamed and cooled beet, and then pulverizing the mixture with a pulverizer to form a secondary pomegranate juice (20); adding to the pulverized rice flour (4 kg) 1 kg of juice is added to knead the mixture to form a mixture, and the mixture is kept in a refrigerator at 11 to 15 ° C for 2 hours for aging. The mixture is aged (30) (40) of adding pomegranate and sugar cane to a pomegranate rice cake to form pomegranate rice cake at a temperature of 90 to 100 ° C for 15 to 20 minutes to prepare a rice cake using the pomegranate having an anti-aging effect Thereby completing the present invention.

According to the method for producing rice cakes using the pomegranate having the anti-aging effect according to the present invention, the pomegranate has the effect of preventing skin beauty, parasites, sight recovery, blood circulation, It is possible to increase the efficiency in terms of development and provision of rice cakes using pomegranate as well as to increase the efficiency of consumers and producers as well as to create high added value It is a highly economically efficient invention that has the effect of being able to do so.

1 is a flowchart showing a preferred embodiment of the present invention.
Fig. 2 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention

  Pomegranate is a fruit of the pomegranate tree belonging to the pomegranate tree. The fruit contains organic acid such as carbohydrate (glucose · fructose), citric acid, and a small amount of water soluble vitamins. The skin contains a large amount of tannin. And the like.

In relation to the efficacy of electrical components, water-soluble vitamin B 1 has an effect on motor nerve and optic nerve. Vitamin B 2 can prevent intellectual deterioration, memory decline, Alzheimer's and the like. Niacin is essential for energy metabolism in the body. , Tannin stimulates the secretion of digestive juices to enhance appetite, helps the body to metabolize energy and restore fatigue quickly, and vegetable estrogen is known to be good for women's menopausal disorders.

In particular, with regard to vegetable estrogen, it has been found that 1 kg of seed contains about 10 to 18 mg of phytoestrogen, which has the same effect as female hormone estrogen, and pomegranate attracts great interest to menopausal women suffering from female hormone imbalance Pomegranate is widely used in Korea as well as developed countries such as Sweden and the United Kingdom as one of female hormone replacement therapies.

As described above, the pomegranate having the effects of skin beauty, prevention of parasites, sight recovery, blood circulation, and prevention of menopause can be used to produce an anti-aging agent capable of producing rice cakes while maintaining its efficacy, A method of manufacturing rice cakes using pomegranate.

In the present invention, the washed pomegranate is cut in half, the granules are separated and pulverized by a pulverizer, and then the pomegranate is separated and separated by using a netting to form a primary pomegranate juice (10) (20), which comprises mixing 1 kg of the first pomegranate juice and 1 kg of the steamed beet after they are steamed and cooled to room temperature, and pulverizing the mixture with a pulverizer to form a secondary pomegranate juice (20), and 4 kg of the pulverized rice flour 1 kg of the second pomegranate juice is kneaded to form a mixture, and the mixture is kept in a refrigerator at 11 to 15 ° C for 2 hours to be aged, followed by doughing and aging (30) (Step 40) of adding pomegranate powder and sugar cane to the inside of the pomegranate and steaming the pomegranate at 90-100 ° C for 15-20 minutes.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

① Step of forming primary pomegranate juice (10)

The pomegranate juice forming step is the most basic step in producing the pomegranate rice cake of the present invention. The pomegranate which is usually sold so as to be able to produce rice cakes through fresh materials and clean materials is cleaned, / 1. After that, the granules contained in the granules are completely separated, and then pulverized using a conventional grinder, and the pulverized pomegranate is put into a dense mesh to filter out the residue, thereby completely separating the pomegranate juice.

Here, it is preferable to grind very finely when pulverizing the pomegranate into which the granules are separated by using the above-mentioned pulverizer.

On the other hand, when separating the first paper juice, the filter may be used instead of the netting.

(2) the step of forming the secondary pomegranate juice (20)

The beets were steamed using a conventional method such as a steamer or a steamer, and then cooled well at room temperature. To 1 kg of the pomegranate juice formed in the primary pomegranate juice forming step, 1 kg of the cooled pomace were mixed with each other, The second pomegranate juice is formed by pulverizing using the pulverizer used in the step of forming the second pomegranate juice.

The beet is also referred to as myopia, rhododendron, and flame, and is native to southern Europe. The main stem grows to about 1m and the branches are very silky. Leaves from the roots are oval or elliptical, thick and soft. Leaves from the stems are long oval or basilike, pointed ends, leaves are light green to slightly reddish green, and the surface is very glazed.

These beats are comparatively cultivated and can be used as a whole crop. It is a popular crop that can be easily cultivated at home in foreign countries. The top part of beet is used as a salad when it is young and it is eaten when cooked. Green part is more nutritious than roots. It contains modern plants for edible leaves and sugar beets for leaf and root edible.

The beet is mixed with 1 kg of the pomegranate juice formed in the step of forming the primary pomegranate juice and then pulverized to form a secondary pomegranate juice.

Here, it is preferable to use a pulverizer used in the step of forming the primary pomegranate juice, and to crush the blend of the pomegranate juice and the beet together after thoroughly washing. In other words, it is a measure to completely solve the problem of hygiene.

③ Dough and ripening stage (30)

In the step of forming the first and second pomegranate juice, 4 kg of rice flour ground by a grinder or a separate grinder is added to the second pomegranate juice so that the second pomegranate juice which is pulverized by mixing with the beet is mixed with each other After the kneading, the mixture is formed, kneaded and the mixture is kept in the refrigerator at 11 to 15 ° C for 2 hours in a refrigerator. And the fragrance can be preserved through refrigeration during the dough and aging step.

As shown in Table 1, when the temperature was set at 11 ~ 15 ° C, it was found that when the temperature was kept at 5 ~ 10 ° C, 11 ~ 15 ° C and 16 ~ 21 ° C, , And tactile sensation were all higher than the results obtained by aging at different temperatures, and the results of Table 1 are the average values obtained through the experiments conducted ten times.

In addition, although not shown in the table, the rice cake may be hardened when the temperature of the cold storage is set to 5 ° C or lower, and the temperature of the cold storage is set to 21 ° C or higher. Respectively.

④ Step of forming pomegranate rice cake (40)

After the above dough and aging step, the rice cake is made into an aged mixture (chilled and aged) in a conventional form, and the soybean flour and sugar cane are mixed with each other at once using a tspoon.

In this case, soybean flour and sugar cane can be mixed according to their preference, and the rice cake containing the rice cake is steamed at 100 ° C for 20 minutes to finally form a pomegranate rice cake. The thus formed pomegranate rice cake is used for preventing estrogen aging It is excellent and easy to ingest.

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When cooked at 100 ° C for 20 minutes, the rice can be cooked using a rice-stewing pot, and a steam cooker or an electric oven rice cooker may be used.

As shown in Tables 2 to 3, after setting the temperature and time, a temperature of 80 to 90 ° C and a time of 10 to 15 minutes were set as a result, 7.5, respectively. The fractions were 7.4 and 7.7, respectively. The temperature of 100 ~ 110 ℃ and the time of 20 ~ 25 minutes were 8.9 and 9.2, respectively. The fractions were 9.1 and 9.3 respectively The temperature of 120 ~ 130 ° C and the time of 30 ~ 35 minutes were set to 8.1 and 8.6, respectively, and the fractions were 7.8 and 7.4, respectively.

That is, it was found that the taste and flavor were most maintained when the final pomegranate rice cake was steamed at a temperature of 100 to 110 ° C and for 20 to 25 minutes. In Table 2 and Table 3, The average results are shown through experiments.

The rice cake using the finished pomegranate as described above is capable of maintaining the efficacy, taste and flavor of the pomegranate having the effects of skin beauty, prevention of parasites, vision recovery, blood circulation and prevention of menopause, In addition to being able to ingest easily by all ages, both male and female, it is possible for consumers to benefit from health benefits without harming them. In addition, it can enhance efficiency in terms of development and provision of pomegranate rice cakes, Is an economically efficient inventor that has the effect of creating high added value.

10: pomegranate juice forming step 20: crushing step
30: Dough and aging Step 40: Step of forming pomegranate rice cakes

Claims (1)

The washed pomegranate is cut in half, and the granules are separated and pulverized by a pulverizer, followed by filtering out the residue to form a primary pomegranate juice (10);
A step 20 of cooling the beet to a room temperature by steaming using a steamer, mixing 1 kg of the first pomegranate juice and 1 kg of the steamed beet with each other, and pulverizing the same with a pulverizer to form a secondary pomegranate juice 20, ;
1 kg of the second pomegranate juice is kneaded into 4 kg of pulverized rice flour, kneaded to form a mixture, and the mixture is kept in a refrigerator at 11 to 15 ° C for 2 hours for aging.
(40) forming a pomegranate cake by forming the rice cake with the aged mixture, steamed at 90-100 ° C for 15-20 minutes by adding a soybean powder mixed with soybean flour and sugarcane; The method of manufacturing rice cake using pomegranate having anti-aging effect.

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