KR20170107176A - Jeungpyun using Cynanchum wilfordii and method of the same that - Google Patents

Jeungpyun using Cynanchum wilfordii and method of the same that Download PDF

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Publication number
KR20170107176A
KR20170107176A KR1020160030764A KR20160030764A KR20170107176A KR 20170107176 A KR20170107176 A KR 20170107176A KR 1020160030764 A KR1020160030764 A KR 1020160030764A KR 20160030764 A KR20160030764 A KR 20160030764A KR 20170107176 A KR20170107176 A KR 20170107176A
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Prior art keywords
bagasse
powder
extract
white
weight
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KR1020160030764A
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Korean (ko)
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KR101911237B1 (en
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이선균
이형관
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이선균
이형관
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/14Extraction

Abstract

The present invention relates to a new healthy diet rice cake using a bagasse which not only has a good taste but also has an excellent health promoting effect and an extended shelf life, and a method for producing the same.
According to the present invention, there is provided a health-grade rice cakes made from white sausage and a method for producing the same, characterized in that the base rice cakes containing rice flour as a main raw material are prepared by mixing a white sachet extract or a white sachet powder, do.

Description

[0001] The present invention relates to a health-care rice cake using a bagasse and a method for manufacturing the same,

The present invention relates to a healthy diet rice cake using bagasse and its preparation method, and more particularly, to a new healthy rice cake using a bagasse which not only has a good taste but also has an excellent health promoting effect and an extended distribution period, .

It is the only rice cake that goes through the fermentation process among the rice cake in Korea, and it is called increase cake, base rice cake, green rice cake, bungee rice cake, Dietary rice cake is made by fermenting rice flour with sugar, salt, and rice wine, kneading it with fermentation, and it is made by fermentation process. Since it forms pores inside the fermentation process, it has a sponge-like structure and is very soft and digestible. I have.

On the other hand, recently, rice cakes are widely used as substitutes for meals which can be easily edible during busy living. Rice cakes are less popular than fast foods in the West and are less prone to adult diseases, so they are preferred to fast food instead of meals and healthy foods. Especially, as consumers become more appetite and more interested in health, more and more people are looking for new and healthier products, and new products are needed to meet these consumers' demands.

Korean Patent Publication No. 10-2014-0131617 (Apr. 14, 2014)

The present invention is proposed in view of the above problems, and it is not only good in taste, but also contains an effective ingredient of white seaweed, so that when the rice cake is eaten, the effective ingredient of white seaweed is taken together. Therefore, even if the user does not consume white seaweed separately, The present invention also provides a method for preparing a healthy rice cake using the bagasse sauce, wherein the health promotion rice cake has a long shelf life and a manufacturing method thereof.

According to one aspect of the present invention, there is provided a health-care rice cake using white backwash and a method for producing the same, characterized in that a bagash extract or a bagasse powder is mixed to contain an effective ingredient of bagasse.

According to another aspect of the present invention, the bagasse extract or the bagasse powder is mixed with 0.3 to 10 parts by weight based on 100 parts by weight of the rice flour, the dermis extract or the dermis powder is mixed with 0.3 to 5 parts by weight per 100 parts by weight of the rice flour do.

In the present invention having the above-described structure, the white sachet extract or the bagasse powder is contained, and when the rice cake is eaten, the effective ingredient of white sachet is taken together. Therefore, consumers do not need to buy white seaweed separately, but they take the effective ingredient of white seaweed together, and thus health improvement effect by white seaweed can be obtained.

As described above, the present invention is excellent in health promotion effect, and therefore, it is in conformity with the well-being trend, and therefore it is expected that high-priced sales will attract consumers interested in health.

In particular, the present invention is characterized in that during the fermentation of the rice flour, the white sachet extract or the dough containing the white sachet powder, the white sachet extract or the white sachet powder is fermented to reduce the bitter taste of the white sachet extract or white sachet powder, There is an advantage that the white sachet extract or white sachet powder less affects the taste of the rice cake even if a lot of white sachet extract or white sachet powder is mixed. Therefore, it is possible to add a relatively larger amount of white sachet extract or white sachet powder than other food, so that the health enhancing effect of white sachet extract or white sachet powder is high.

In addition, the present invention can prevent the decay by the antimicrobial function of the bagasse extract or the bagasse powder, so that the circulation period can be prolonged, thereby lowering the cost.

Further, when the dermis extract or the dermis powder is further mixed, not only the health improving effect by the dermis but also the flavor of the rice cake is improved by the flavor of the dermis and the anti-corruption effect is also improved.

Hereinafter, the present invention will be described in more detail.

According to a preferred embodiment of the present invention, the present invention is manufactured by the following process.

1) Preparation of raw materials

We prepare rice flour, big sewage, sugar, makgeolli as raw materials.

Rice flour is prepared by crushing the washed rice in water. Preferably, when pulverizing the so-called rice, the sun-salt is added together and ground so that the rice flour is made into a salt liver. In this way, when the rice flour is mixed with the sun-salt, the sun-salt is uniformly dispersed in the rice flour and the rice flour is evenly dispersed.

On the other hand, White Hokusu is a perennial plant of Porphyra spp., Which is originated from Korea. It grows in a clockwise direction. When cutting stems or leaves, white fluid comes out, and roots make round root roots. Originally, this plant was called Kagyu, but a man named Haseo said it was called Hashuro because it was eaten on the month of this herb and the gray hair became black and lived to 160 years old.

These white seaweeds enhance the immunity, warm the body, activate the physiological functions, help the blood circulation, exert a strong nourishing effect, and have antibacterial activity. In particular, it has an excellent effect of improving menopausal disorders, and has effects of preventing hair loss, preventing arthritis, preventing cardiovascular diseases, and preventing aging. In Dong-bo-bo-hee, I treat the efficacy of Baek-Soo-sao as a hyeo (虛 勞), healing of the body which is severely damaged by 痰), 风 ha (风 虛), and various illnesses Cold), to see the blood, to strengthen the tendons and bones, to supplement the essence, to darken the hair, to improve the appearance of the face, to keep the aging and to live long. There is no smell, and the taste is sweet and sweet. "

In the present invention, such an extract or powder of white seaweed is used. The white sachet extract is a hot water extract which is extracted with high temperature and high pressure at 80 ~ 100 ℃ for 4 ~ 5 hours by putting the root of white sachet into water. And the bagasse powder is sliced, steamed, dried, and crushed in a thin slice. The bagasse has a bitter taste even when it is sweet, but when it is crushed by steaming, the bitter taste of the bagasse is slightly reduced.

2) Dough Process

The bagasse extract or the bagasse powder is mixed with 0.3 to 10 parts by weight per 100 parts by weight of the rice flour and the sugar is mixed with 4 to 6 parts by weight per 100 parts by weight of the rice flour And 5 to 10 parts by weight of makkolli is mixed. Pour an appropriate amount of water and knead. If the rice flour is not mixed with salt, add salt.

When the white sachet extract or the white sachet powder is mixed in a relatively large amount, the effective amount of the white sachet will be increased, so that the health improving effect of the white sachet will be increased. However, since the white sachet is used and has a bitter taste, If they are mixed a lot, the flavor of the rice cake may deteriorate and the taste of consumers may decrease.

On the other hand, the white sachet extract or white sachet powder decreases the bitter taste of white sachet during the fermentation process described later. As described above, since the white sachet extract or the white sachet powder is reduced in the sour taste of the white sachet extract or the white sachet powder during the fermentation process, compared with the case where the white sachet extract or the white sachet powder is mixed with other foods, Even when mixed, it has the advantage that it is less bitter and less sour.

In addition, as described above, in the present invention, since the bagasse powder is dried and then pulverized, the bagasse powder itself is used, and a little bitter taste is used. Therefore, even if a relatively large amount of bagasse powder is mixed, There is an advantage that it has less influence on the environment.

Considering these points, it is preferable that the bagasse extract or the bagasse powder is mixed with 0.3 to 10 parts by weight with respect to 100 parts by weight of the rice flour, as described above. It is difficult to expect the effect of the white sachet when the bagasse extract or the bagasse powder is mixed in an amount of less than 0.3 part by weight and when the bagasse extract or the bagasse powder is mixed in more than 10 parts by weight, The degree of preference dropped excessively, and the experiment also showed that fermentation was not properly performed in the fermentation process. In some cases, the white sachet extract and the white sachet powder may be mixed together.

3) Fermentation process

In the above process, the kneaded dough is allowed to stand at 15 to 30 ° C for 3 to 15 hours to ferment. In this process, the kneaded product is aged and fermented, and the kneaded product is swollen and pores are formed therein.

In addition, the white sachet extract or the white sachet powder is also fermented to reduce the bitter taste of the white sachet extract and white sachet powder.

It is natural that the fermentation temperature and the fermentation time should be controlled depending on the amount of the white sachet extract or the white sachet powder. Also, if necessary, the kneaded product may be first fermented, then the kneaded product may be kneaded to remove the air of the kneaded product, and then the second product may be fermented.

4) Steaming process

Steam the fermented dough at 90 ~ 110 ℃ for 20 minutes using a steamer. You can pour dough into a mold and steep it, or you can put a damp cloth or a damp cloth on a steamer and pour dough on it. Preferably, the batter is placed on the dough and steamed to decorate the rice cake.

In the present invention thus manufactured, since the bagasse extract or the bagasse powder is mixed, effective ingredients of bagasse are contained in the rice cake, and therefore, the bagasse is separately purchased and consumed without taking the active ingredient of the bagasse through the rice cake So that the health promotion effect by the white sewage can be obtained. In particular, the present invention is beneficial for menopausal women, since white cloaca is excellent in improving the effect of improving menopausal symptoms. In addition, the antimicrobial activity of the bagasse can prevent the decay of rice cakes and prolong the shelf life of rice cakes.

In addition, since the present invention is reduced in the process of fermenting the dough into the bagasse extract or the bagasse powder, the bagasse extract or the bagasse powder are mixed in a relatively large amount so that the bagasse extract or the bagasse powder is mixed with the rice cake It has a merit that relatively large amount of white sachet extract or white sachet powder can be mixed.

In addition, in the present invention, since the bagasse powder used by grinding and drying the bagasse is pulverized and used, the bagasse powder itself is also used, and the whiteness is reduced, so that the bagasse powder is relatively less affected by the taste of the rice cake There is an advantage that it can be mixed.

≪ Examples 1 and 2 >

The rice cake was prepared with the composition as shown in Table 1, and sensory evaluation was performed on 50 men and women. And Comparative Examples 1 and 2 are data on the whitener produced by mixing rice flour and white sardine powder in the same amounts as in Examples 1 and 2, respectively. As a bagasse powder used for making baesulgi, green bagasse was dried and pulverized.

The taste and overall preference of the prepared rice cakes were evaluated and the results were scored as 5 points scale (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good) Respectively.


Rice flour

White Hashuo Powder

Example 1

100 parts by weight

5 parts by weight

Example 2

100 parts by weight

10 parts by weight

Comparative Example 1

100 parts by weight

5 parts by weight

Comparative Example 2

100 parts by weight

10 parts by weight

Example 1 Example 2 Comparative Example 1 Comparative Example 2

flavor

5 14 10 3 -
4 36 37 15 One 3 - 3 30 10 2 - - 2 26 One - - - 13

In the case of Example 2, in which 10% by weight of white powder of Hashuo was mixed, only 3 persons evaluated the taste as normal, 37 were good, and 10 were very good. However, in Comparative Example 2, which contained the same amount of white seaweed powder, almost all of the agents evaluated the taste as poor, and there were also 13 agents who were evaluated as very bad.

Even though the same amount of white powdery mash powder is mixed with the white powdered mash powder, the present invention is advantageous in that the powdery mash of white powdery mash is reduced in the fermentation process. However, in the case of the white mashing powdery mashing powder having no fermentation process, Can be found. In addition, in the present invention, it is considered that, in the present invention, the bagasse powder obtained by pulverizing and drying the bagasse is pulverized, while in the comparative example, the bagasse powder dried and dried is used.

Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.

In another embodiment of the present invention, a dandruff extract or a dandruff powder is added in addition to a bagasse extract or a bagasse powder.

Dandelion (dandelion) is a kind of dandelion which is a kind of dandelion, which is a kind of dandelion, (Citrus unshiu Markovich) or the mature periplasm of the relative plants. There is a peculiar smell (mandarin orange), and the essential oil component stimulates digestive stimulation, digestive stimulation, germane, anti ulcer, antidiarrheal secretion, coronary artery, blood pressure rise, antiallergic, bile secretion promotion, uterine smooth muscle suppression, In addition, it is rich in vitamin C, good for skin beauty, good for preventing colds, and has an effect of improving immunity.

The dermis extract is a hot-water extract of dermis, and the dermis powder is a dermis crushed. When the dermis extract or the dermis powder is added, not only the health enhancing effect can be obtained by the effect of the dermis as described above, but also the appetite is stimulated because the dermis of the dermis is produced in the rice cakes, and the antibacterial action of the dermis It is possible to obtain an effect that the decay of the rice cake is prevented.

The anti-bacterial action of the bagasse extract or the bagasse powder prevents the decay of rice cakes and thus prolongs the circulation period of the rice cakes. However, due to the antibacterial effect of the daphnia, Is effectively prevented. Preferably, the dermis extract or the dermis powder is mixed in an amount of 0.3 to 5 parts by weight based on 100 parts by weight of the rice flour. When the dermis extract or the dermis powder is mixed below the above level, it is difficult to expect the effect of the dermis. When the moisture is mixed with the dermis, the flavor and taste of the dermis become strong, and the taste of the rice cake may be lowered.

≪ Examples 3 and 4 >

In the same composition as in Table 3, the rice cake was made in the same manner, and sensory evaluation was performed on 50 men and women. The taste and overall preference of the prepared rice cakes were evaluated and the results were scored as 5 points scale (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good) Respectively.

The test pieces were allowed to stand at 18 DEG C and the degree of corruption with time was tested. The results are shown in Table 5. Comparative Example 3 is a result of testing the degree of corruption over time for the rice cake prepared by the conventional method.


Rice flour

White Hashuo Powder

Dermis powder

Example 3

100 parts by weight

5 parts by weight

0.3 parts by weight

Example 4

100 parts by weight

10 parts by weight

5 parts by weight




flavor

incense

Overall preference


Example 3
5 19 20 20
4 29 30 29 3 2 - One 2 - - - One - - -

Example 4
5 19 25 22
4 26 25 25 3 5 - 3 2 - - - One - - -

Even if the dermis powder was included, most of the agents were evaluated as delicious and very good. Especially, when the dermis was contained in 5 parts by weight, many agents evaluated that the taste was better than the taste.


Leave at 18 ℃

3 days past

Four days past

Five days past

6 days past

8 days past

Example 3

No change

No change

No change

Slightly sour

Stronger acidity and smoother surface

Example 4

No change


No change

No change

No change

Slightly sour


Comparative Example 3

Slightly sour

The acidity becomes strong, the surface smells and the smell starts

The sour taste became very strong, the mold began to appear on the surface, and there was a disgusting smell.



-



-

As can be seen from Table 5, the rice cake according to the present invention started to decay after about 3 minutes compared with the conventional rice cake, and when the white rice flour and the dermis powder were mixed together, it was found that the corruption was further delayed.

Claims (5)

In the rice cake with rice flour as its main ingredient,
Wherein the white sachet extract or the white sachet powder is mixed to contain the effective ingredient of white sachet.
The method according to claim 1,
Wherein the bagasse extract or the bagasse powder is mixed with 0.3 to 10 parts by weight based on 100 parts by weight of the rice flour.
3. The method according to claim 1 or 2,
Wherein the dermis extract or the dermis powder is further mixed with 0.3 to 5 parts by weight based on 100 parts by weight of the rice flour.
A process of mixing a bagasse extract or a bagasse powder with rice flour;
A process of kneading the mixture prepared in the above process with sugar, makgeolli and water;
A process of fermenting the kneaded batter in the process; And
And fermenting the fermented dough,
Wherein the bagasse extract is obtained by hot water extraction of a bagasse root, the bagasse powder is obtained by steam-drying the bagasse root,
Wherein the rice flour is mixed with the bagasse extract or the bagasse powder in an amount of 0.3 to 10 parts by weight based on 100 parts by weight of the rice flour.
5. The method of claim 4,
Wherein the dough extract or the dermis powder is further added in an amount of 0.3 to 5 parts by weight based on 100 parts by weight of the rice flour, in the course of mixing the rice flour with the bagasse extract or the bagasse powder.
KR1020160030764A 2016-03-15 2016-03-15 Jeungpyun using Cynanchum wilfordii and method of the same that KR101911237B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102232088B1 (en) 2020-07-27 2021-03-26 주식회사 상화에프앤비 Production method of elder-friendly fermented rice cake using freeze-dried strawberry powder

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102327660B1 (en) 2020-02-14 2021-11-16 조연희 the preparation method of gijeong rice cake

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102232088B1 (en) 2020-07-27 2021-03-26 주식회사 상화에프앤비 Production method of elder-friendly fermented rice cake using freeze-dried strawberry powder

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