KR20170085911A - Toppokki rice cake containing extract of Mori Cortex Radicis and manufacturing method thereof - Google Patents
Toppokki rice cake containing extract of Mori Cortex Radicis and manufacturing method thereof Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Abstract
The present invention relates to nutritional, functional, quality and preference enhancement by adding the extract of Cryptomeria japonica extract, which is effective for anti-obesity and anti-diabetic effect on the rice cake cake, which is a main carbohydrate, and calorie carbohydrate, Which can be used as an effective food for dieting.
Description
TECHNICAL FIELD The present invention relates to a toppokki rice cake containing a manganese berry extract and a preparation method thereof.
In Korea, the amount of rice consumed by rice is reduced, and the amount of rice consumed by processed foods such as rice cakes, noodles, and confectionery is increasing. Topokki rice cake is a round and long shape made by kneading rice flour and used mainly in rice cake soup and rice cake soup. Since the Ministry of Agriculture, Forestry, and Fisheries has started the tteokbokki upbringing business since 2009 and invested KRW10.4 billion by 2013, tteokbokki has been popularized.
Topokki is a food in which rice cake is added to kojukjang, sugar, soy sauce and various condiments. It is a food mainly containing calorie carbohydrate including starch of rice cake or wheat starch and other sugars derived from seasonings. Tteokbokki is a traditional food type of corrosion, but in modern society, it is often taken as a substitute for meals.
On the other hand, starch, which is a main component of rice cakes, has a problem in that the starch is aged (retrogradation) progressively with time, and the starch gradually hardens and the texture decreases. As a method for suppressing the aging of starch, Korean Patent Publication No. 10-2010-0056612 discloses a method for producing rice cakes which add flour containing amylase or amylase to rice powder. In Korean Patent Publication No. 10-1171196, aging A method of manufacturing a rice cake characterized in that an emulsifier, trehalose, and sorbitol are mixed into a grain powder.
Mori Cortex Radicis is a root shell of Morus alba L. or other species of plants (Moraceae and Moraceae). It has been known to have antipyretic, antidiarrheal, antidiarrheal, Has been known to have the effect of. Until now, it has been isolated and identified DNJ (1-deoxynojirimycin) which is a hypoglycemic substance, oxyresveratrol, mulberrofuran, and prenylflavonoid derivatives as antihypertensive, anti-aging, antihypertensive and antihypertensive agents. (Nomura T et al., Planta Medica, 1983, 47, 95-99) have been reported.
Accordingly, the present inventor has completed the process for producing rice cakes and rice cakes which can contribute to the national dietary life by adjusting the nutritional balance by utilizing the extract of Chrysanthemum berry extract.
Accordingly, it is an object of the present invention to provide a dietary functional rice cake cake containing the extract of Mulberry bark extract.
Another object of the present invention is to provide a method for manufacturing rice cakes cooked with an extract of Mulberry bark extract.
Adding salt to rice flour and mixing in a dry state; Adding water to the mixture, kneading the mixture, heating the mixture in a steamer, firstly cooling the mixture at room temperature, Adding separately to the primary-cooled mixture at least one enzyme selected from the group consisting of viscoenzyme ( TM) and promoenzyme ( TM) by adding distilled water at a ratio of 10 times the total weight to the powder of the bovine periostinum; and enzyme treatment at 45 to 60 ° C; Adding 0.7 to 1.7% by weight of the extract of Mulberry bark extract comprising the step of filtering the enzyme-treated extract to obtain an extract of Mulberry bark, stirring and kneading again; The moisture content, pH, color, general component content, dietary fiber content and calorie content of the toppokki rice cake prepared in the above step are measured and stored in a rice cake maker. Moisture content, color and physical properties during the period of sensory evaluation of tteokbokki rice cake.
The present invention has an excellent effect of providing a rice cake cake with the extract of Mulberry bark extract and providing dietary functional rice cake cake with a reduced calorie function in terms of nutrition, function, quality and preference without changing the physical properties of the rice cake.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a process for manufacturing a rice croquet cake containing the extract of Mulberry bark extract according to the present invention. FIG.
FIG. 2 is a result of measuring the moisture content of rice cakes cooked with the extract of Mulberry bark extract according to the present invention.
FIG. 3 shows the results of measurement of the pH of the rice cake cake containing the extract of Mulberry bark extract according to the present invention.
FIG. 4 shows the results of measurement of chromaticity of the rice cake cake containing the extract of Mulberry bark extract according to the present invention.
FIG. 5 is a result of measurement of chromaticity of cooked rice cake containing the extract of Mulberry bark extract according to the present invention after cooking.
FIG. 6 is a graph showing the results of measurement of the general component content of the rice cake cake containing the extract of Mulberry bark extract according to the present invention.
FIG. 7 shows the results of measurement of dietary fiber content of Topokki rice cake containing the extract of Mulberry bark extract according to the present invention.
FIG. 8 is a graph showing the results of measurement of calorie of rice cakes cooked with rice bran extract according to the present invention.
FIG. 9 shows the results of sensory evaluation of rice cakes cooked with rice bran extract according to the present invention.
FIG. 10 is a graph illustrating the results of measurement of moisture content of the rice cake roots containing the extract of Mulberry bark extract according to the present invention during storage.
FIG. 11 shows the results of measuring the color (brightness) of the rice cake roots containing the extract of Mulberry bark extract according to the present invention during storage.
FIG. 12 shows the results of measurement of the chromaticity (redness) of the rice cake cake containing the extract of Mulberry bark extract according to the present invention during storage.
FIG. 13 shows the results of measuring the color (yellowing degree) of the rice cake roots containing the extract of Mulberry bark extract according to the present invention during storage.
FIG. 14 shows the results of measuring the physical properties of the rice cake cake containing the extract of Mulberry bark extract during the storage period according to the present invention.
FIG. 15 is a graph showing the results of measuring the springiness of the rice cake roots containing the extract of Mulberry bark extract according to the present invention during storage.
FIG. 16 shows the results of measuring the cohesiveness of the rice cake roots containing the extract of Mulberry bark extract according to the present invention during storage.
FIG. 17 shows the results of measuring the chewiness of the rice cake cake containing the extract of Mulberry bark extract according to the present invention during storage.
The quality of toppokki rice cake depends on the milling condition of powder, moisture content, the number of times of molding of extruder used in the production of toppokki rice cake, and the time of increase. Particularly, hydrocolloids such as sodium carboxymethylcellulose, xanthan gum and gum arabic, which are used as stabilizers in the food industry, are added to rice flour to suppress aging of rice cakes. In this case, the role of the hydrophilic gum was to suppress the aging of starch.
In view of these problems, the present invention has completed the process for producing rice cake cake having reduced calories while enhancing the nutritional balance without adding any problem to the physical properties of rice cake by adding the extract of Root Extract to the rice cake cake.
Hereinafter, embodiments of the present invention will be described in detail with reference to examples.
Example One. Eucalyptus extract Manufacture process
200 g of the bark powder was weighed and mixed with 2 L of tertiary distilled water to obtain viscoenzme TM And promoenyme TM were added at a concentration of 1% (w / w) each. Enzymes were added and extracted for 4 hours or more at 45 to 60 ° C using a gypsum thermometer (HB-205W, Hanback Sci., Co., Incheon, Korea) The extract was filtered through filter paper (Whatman No. 41).
Example 2. Eucalyptus extract How to make rice cake with rice cake
The rice was immersed in water corresponding to twice its water for 3 to 6 hours (in winter, at a temperature of 10 ± 5 ° C) and for 1 to 2 hours (in summer, at a temperature of 20 ± 5 ° C). The rice with no moisture was crushed twice with a stone roll mill and then sieved to obtain rice flour. 85 to 95% by weight of rice flour and 0.5 to 2.5% by weight of purified salt are mixed and stirred with a kneader. The thus-prepared rice flour is heated at a heating temperature of 93 ± 3 ° C. (steam temperature), a heating time of 4 ± 1 ° C., , And the mixture was firstly cooled at room temperature for 5 minutes or more, and the extracts of C. bark extract (0.7% by weight, 1.3% by weight and 1.7% by weight) were added and stirred again to prepare dough. The dough was extruded in an extruded rice cake maker to prepare a rice cake 6 g, a length of 30 mm and a thickness of 15 mm, followed by a second cooling at room temperature (Fig. 1).
Example 3. Eucalyptus extract Measurement of water content of rice cake cake
0.7% by weight, 1.3% by weight and 1.7% by weight was repeated six times in a dry oven (ON-O2G, JEIO TECH Co., Ltd., Gimpo, Korea) And the water content was measured by the average value.
As a result of the experiment, the water content of the final product was changed according to the amount of the extract of the manganese bark extract, and thus the texture of the final product was influenced by the sensory evaluation.
Moisture contents were 46.2%, 46.2%, and 46.1%, respectively, as the addition ratio of the extracts of Mori Bark extract to the rice flour increased to 0.7%, 1.3% and 1.7%, respectively. (Fig. 2). In the case of general toppokki rice cake, the steaming time was 4 minutes. However, since the time of steaming was set to 5 minutes in consideration of the ripening time and the texture of the normal topping mug of the maker of the toppokki toppokki rice cake, the moisture content of the toppokki toppokki rice cake was higher than that of the general toppokki rice cake do.
Example 3. Eucalyptus extract Of topped rice cake pH Measure
10 g of rice cakes made with Walnut berry extract were finely chopped and placed in 90 g of saline (0.85%), boiled for 5 minutes, allowed to stand at room temperature for 10 minutes, and then pH was measured at 25 ° C using a pH meter (Metrohm Co, Swiss).
In order to improve the microbiological safety of rice cakes, the pH of the products was investigated according to the conditions of the immersion liquid in the normal rice process. The pH of general topped rice cake and topping rice topped bread was measured differently. As a result of pH measurement, the pH value of the conventional produced toppokki rice cake was the highest at 6.02, and the pH of the toppikki toppokki was decreased to 5.92 to 5.96 as compared to the general toppokki rice cake (FIG. 3). This indicated that there was no change with the addition of the bark.
Example 4. Eucalyptus extract Chromaticity measurement of rice cake with rice cake
In order to investigate the change of the color of the rice cake with rice bran extract, three samples of rice cake were measured repeatedly using a colorimeter (Color reader CR-10, Konica Minolta Sensing Inc, Tokyo, Japan) ), Redness (redness), and yellowness were analyzed as mean values.
As a result of measuring the lightness, redness and yellowness of tteokbokki rice cake before cooking, the lightness of sample was highest at 75.72, and 72.15, 64.36, and 65.26, respectively, Respectively. The redness of general tteokbokyi rice cake was the lowest at -1.31, and it was increased by -0.72, 0.54, and 1.14 as the content of bark bark was increased. The yellowness was significantly increased with the addition of the corynebacterium (FIG. 4 and FIG. 5).
Example 5. Eucalyptus extract Measurement of general component and dietary fiber content of rice cake cake
The content of dietary fiber and the general components of the toppokki rice cake containing the extract of Mulberry bark were measured.
As a result of analyzing the contents of general components of tteokbokki rice cake, the moisture content of general tteokbokki rice cake was 44.96% and the content of moisture content was 46.05 ~ 46.18% It is not. In the order of inquiry, 1.7%, 1.6%, 3.75%, 4.7%, 1.7%, and 1.7%, respectively, in the order of the amount of added bran The contents of crude ash were the highest. The content of crude protein was 2.83% in the control group and 3.81 ~ 3.89% in the control group. The content of crude protein increased to 1.3%, but decreased at 1.7%. The crude fat content of cooked rice cake was the highest at 0.07%, 0.7%, 1.3% and 1.7%, respectively. The carbohydrate contents of general toppokki rice cake were 51.90%, 1, 3, 1.7%, and the carbohydrate content of general toppokki rice cake was higher than that of the toppokki toppokki rice cake at 49.76, 49.64 and 49.77%. Therefore, it was found that the main components of the toppokki rice cake were water and carbohydrate, while the crude fat content was lowest in the toppokki (Fig. 6).
The content of dietary fiber of general tteokbokki and mackerubi topokkii rice cake was analyzed as follows. The content of dietary fiber in the topping japanese tteokbokki was 0.7%, 2.0%, 1.3%, and 1.7% The content of dietary fiber increased with increasing the amount of. The dietary fiber content of the non - additive group was 1.87%, which was 0.17 ~ 0.67% lower than that of the additive group. Therefore, it was confirmed that the dietary fiber content of tteokbokki rice cake changed according to the change of the amount of the bark.
Example 6. Eucalyptus extract Calorimetric measurement of rice cake rice cake containing
The sugar content of the rice cake cake containing the extract of Mulberry bark extract was measured using a digital sugar meter (RX-5000α, ATAGO Co., Japan). However, the sampled sample was measured while being maintained at 20 캜 (FIG. 7).
The total calories of 100g of general toppokki rice are 0.7%, 201.3 Kcal, 0.7%, 206.3 Kcal, 1.3%, 204.9 Kcal, and 1.7% and 204.2 Kcal, respectively. The total calories are 2.7 ~ 3.7%, respectively. Therefore, it can be concluded that the addition of bovine alfalfa can reduce the caloric intake of tteokbokki rice cake (Fig. 8).
Example 7. Eucalyptus extract Sensory evaluation of rice cakes
The sensory test was carried out by students of the Laboratory of Food Science and Engineering, Andong National University, and a panel of about 30 people at the palace room. The hardness, moisture, adhesion, elasticity and general preference of the rice cake were evaluated. Samples were randomly selected and cut into a certain size, and the developed product was placed in a white plastic plate labeled with a three-digit random number. The evaluation method was rated as 7 points scale (7 points: very good ~ 5 points: normal ~ 1 point: very disliked). Before the evaluation, the sensory evaluation training for each evaluation item is carried out to the panel as follows. In other words, the degree of preference for the strength felt when each sample was pressed once from the mouth to the molar was evaluated as hardness, the degree of moisturization felt after 10 times of chewing, and the degree of preference for the degree of sticking of the sample in the mouth Assessment was made by assessing the adhesiveness, the degree of stickiness of the sample, the springiness, the overall acceptability, and rinsing the mouth with water when each sample was finished and the next sample was evaluated.
The overall sensory satisfaction of the rice cake with rice bran was investigated by the degree of preference according to the content of rice bran. The chewiness (moisture, elasticity, and adhesion) of the rice cake was higher than that of the general rice cake cake, and the sensory preference was higher in the 1.3% rice cake. The elasticity of rice cake was slightly increased according to the contents of bark and bark.
The flavor of Tteokbokki rice cake was added according to the addition of. The preference for the flavor of rice cake was found to be better than that of general rice cake flavor at 1.7%. The degree of preference for the color of the toppikki rice cake was found to be the most favorable. Therefore, according to the change of color of rice cake in white of original rice cake according to the content of bark, it is considered necessary to technically complement rice cake manufacturing process.
The overall preference was higher or slightly lower than that of general toppokki rice cakes. The overall preference of the toppikki toppikki rice cakes was 1.3%.
It was found that the content of mallow bran in 1.3% of mackerel was the most suitable bran content when considering the toughness, flavor, color and general taste of rice cake. In particular, it is thought that the change of the texture of the texture of tteokbokyi rice cake will have a good influence on the texture of the rice cake. (Fig. 9).
Example 8. During the storage period Eucalyptus extract Measurement of water content of rice cake cake
Moisture content was measured by the average value of 6 times repeatedly stored at 15 ~ 35 ℃ for 0 ~ 4 weeks after each storage.
As a result of the treatment method and the storage temperature, the moisture content of the rice cake cake tended to decrease with time in the initial moisture content, and the moisture content decreased with the storage period of the rice cake cake stored at 35 ℃ . Initial moisture content also showed difference depending on the additive agent in preparing tteokbokki rice cake. In the case of A, the initial moisture content was 46.58% and the moisture contents were 46.46 and 45.31.7%, respectively. A showed the highest moisture content at the initial stage of storage compared to the other treatments. In the case of B, the initial moisture content was 46.46%, which was lower than the treatment group A and higher than the C group. C-15 ℃ decreased to 45.35, 44.72, and 44.08% in storage at 0, 2 and 4, respectively. C-25 ℃ was 45.35, 44.34 and 42.97% at 0, 2, and 4 weeks of storage, respectively. C-35 ℃ decreased to 45.35, 43.63 and 43.07% at 0, Overall, the decrease in moisture content of the rice cake with the addition of the herbicide tended to be low (FIG. 10).
Example 8. During the storage period Eucalyptus extract Chromaticity measurement of rice cake with rice cake
The rye bread roots were stored at 15 ~ 35 ℃ for 0 ~ 4 weeks. Then, the rice cake samples were analyzed by colorimeter (Color reader CR-10, Konica Minolta Sensing Inc, Tokyo, Japan) The values of lightness, redness, and yellowness were analyzed by means of repeated measures.
In the case of lightness, A, B and C were 77.46, 75.72 and 64.36, respectively. The highest value of Sample A was found in the group A, . In the case of Aeokbokki rice cake stored at 15 ℃, the storage period decreased while the storage period increased. In the case of C, the storage period increased with the highest value at 3th week and decreased at 4th week. The decrease of the L value of A stored at 15 ℃ was the largest. The L value of tteokbokki rice cake stored at 25 ℃ showed a tendency to decrease with increasing storage period, while B showed a tendency to decrease with increasing storage period. The L value of tteokbokki rice cake stored at 35 ℃ showed a tendency to decrease with increasing storage period, and the L value of B and C increased with storage period and decreased. The L value of tteokbokki rice cake was found to maintain the L value at the beginning and the L value among the treatment groups showed different tendency according to the storage temperature (Fig. 11).
At the storage temperature of 15 ℃, the redness of A and B increased compared to that of the initial storage and the a value of C decreased. 25, and 35 ℃. Also, the values of A and B showed a tendency to increase with increasing storage period, and a value of C also increased with increasing storage period. It was confirmed that the a value was affected at all temperatures in the chromaticity change according to the storage period (FIG. 12).
The value of b indicating yellowness decreased at the storage temperature of 15 ℃ when the storage time of stored rice cake was increased. The storage time of B was increased with increasing storage period at the 3rd week and decreased at 4th week appear. C decreased with increasing storage period. The b value of rice cake stored at 25 ℃ showed a tendency to decrease as the storage period increased while that of B increased while the storage period increased. C decreased with increasing storage period. The b value of tteokbokki rice cakes stored at 35 ℃ was increased in yellowness until the third week and decreased at 4th week. C had the highest a value at 11.4 in the third week and lowest in the fourth week at 9.53. The b value of A showed a tendency to decrease with increasing storage period. The b value of B decreased with increasing storage period, but decreased with increasing storage period. As a result of the chromaticity measurement, the widths of A, B, and C change were the largest, and B and C were similar to each other, and these results are considered to be due to the control group (FIG. 13).
Example 8. During the storage period Eucalyptus extract Measurement of physical properties of rice cake cake
In order to investigate the physical properties of the rice cakes, the texture was measured using a texture analyzer (TA-XT2, Stable Micro system Ltd, Godalming, UK). Hardness, Adhesiveness, Cohesiveness, Springiness, and Chewiness of the rice cakes were all measured to be a constant size (10 x 10 mm) and expressed as a mean value by repeating six measurements per sample. Instrumental analysis conditions are measured using a Texture Analyzer (TAXT2, Stable Micro System, Haslemere, UK) as follows and measured in two bites in force and time mode using a plunger of 4.0 in diameter. The plunger strain was 70%, test speed was 1.7 mm / sec, per-test speed was 1.2 mm / sec, and post-test speed was 5.0 mm / sec.
The brittleness, springiness, cohesiveness, and chewiness of cooked rice cake were measured at weekly intervals to investigate the physical properties of rice cake roasted at various storage temperatures and storage periods. After storing the rice cake at each temperature, the rice cake was cooked in a microwave oven for 1 minute by adding water at a certain ratio of rice cake.
The brittleness of tteokbokki rice cake prepared by the conventional manufacturing process and the improved process tended to decrease with increasing storage period regardless of storage temperature. The cracking of tteokbokki rice cakes tended to decrease with increasing storage period at 25 and 35 ℃. The cracking of tteokbokki rice cake was more affected by the additives than the storage temperature (Fig. 14) .
At the storage temperature of 15 ℃, the elasticity of sample A decreased and that of springiness increased. C showed the highest elasticity at 94.7% in the 2nd week of storage and then decreased. At 25 ℃, elasticity increased with increasing storage period. As the storage period increased, A decreased at a storage temperature of 35 ° C, while that of B and C increased with increasing storage period (Fig. 15).
The cohesiveness was found to be the smallest among the texture changes due to the difference in storage temperature, storage period, and type of additive. Sample C showed the lowest cohesion in the pretreatment period and storage period, which is judged to be due to the addition of sub ingredient (alfalfa) (Figure 16).
Chewiness was the highest at the early stage of storage. At the storage temperature of 15 ℃, the samples A and C were decreased as the storage period was longer than ℃, and the sample B was increased and then decreased. At 25 ℃, A was decreased with longer storage period than that at the beginning of storage, and in sample B, it was increased until 3rd week of storage and decreased again. Storage temperature 35 ℃ Also, Sample A decreased with time, and Sample B showed a tendency to decrease until the 2nd week of storage as the storage period became longer. The chewiness of tteokbokki rice cake was also found to be low for ℃ ℃ for a long time. The chewiness of the sample C to which molasses was added was higher than those of A and B (Fig. 17).
According to the results of the texture analysis, the factors affecting the cracking and elasticity of tteokbokki rice cake were more affected by additives than storage temperature, and the factors influencing cohesiveness and chewiness were influenced by ingredient .
The present invention is an extremely useful invention in the functional food industry because it has an excellent effect of providing a new diet function < RTI ID = 0.0 > Thickooki < / RTI >
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