KR20180063729A - Manufacturing method of Lotus leaf rice and fried rice and sweet rice - Google Patents

Abstract

The present invention relates to a method for producing a lotus leaf rice. The method comprises the steps of: washing 100 parts by weight of mixed rice for 3 to 5 times, preliminarily mixing the same with 140 to 170 parts by weight of lotus root, and dipping the same in water for 3 hours so that the moisture content of the mixed rice becomes equal to or more than 26%; secondarily mixing the first mixture dipped in water with 20 to 30 parts by weight of a lotus leaf; thirdly mixing 5 to 15 parts by weight of a lotus root having a moisture content of 80% or more or a lotus leaf without moisture after being steamed with the second mixture; fourthly mixing 0.5 to 1.0 part by weight of a slice lotus leaf in the third mixture; and preliminarily heating the fourth mixture at 30 to 70°C for 20 minutes and then secondarily heating the same at 95 to 110°C for 10 to 15 minutes. In addition, the present invention relates to a fried rice which is made by adding a cut vegetable and a certain ratio of edible oil by using the lotus leaf rice which is not dipped in water. Moreover, the present invention relates to a lotus medicinal rice prepared by using a dry lotus root instead of a live lotus root on a lotus leaf rice which is not dipped in water.

Description

{Manufacturing method of Lotus leaf rice and fried rice and sweet rice}

The present invention relates to a lotus leaf rice, a long leaf fried rice, and a method of producing rice fried rice using the lotus leaf. More particularly, the present invention relates to a lotus leaf rice, a long leaf fried rice and a soft rice having excellent moisture content.

The lotus is a perennial plant belonging to eukaryotes, plants, pizza plants, rice cotyledon river, magnolia subspecies, buttercups, magnolia seedlings, It grows thickly with roots and spreads to the side. The leaves come out from the rootstock and run on the end of the petiole, and the flowers bloom in red or white from July to August.

Flowers are reddish or white, 1 each at the end of flower stem, 15 ~ 29cm in diameter, with thorns on flower stem. The petal is shaped like an inverted egg, and there are several operations.

In Korea, Buddhism is closely related to Buddhism in about 300 BC. It was introduced in India through China. In ancient times, Lotus was used mainly for ornamental purposes. However, in the modern times, Or medicinal use.

First, the lotus leaf is also used as a medicinal herb. Its name is "lobule", which is used to control the osmotic pressure of the body and to detoxify the ability of the antibody to detoxify. There are many iron and it helps to prevent anemia in infants, adolescent girls and pregnant women have.

Especially, diuretic and chewing action is used for edema and urine disorders, and constipation is helpful. It can be applied when treating symptoms caused by heat in the summer.

Tartaric Acid is a chemical organic acid that acts to regulate sweat by preventing sweat glands from spreading excessively. It also absorbs into the body when it is absorbed by the human body. It contains Citric Acid, which reacts with harmful products and excretes them out of the body. It contains citric acid. It gives a sweet taste while using the taste. It causes convergence of the mucous membrane on the surface of the body. Tannin, which is useful for patients with circulatory diseases such as hypertension, is contained because it acts to strengthen the capillaries.

Nelumbo nucifera Gaern refers to the roots of kite, the main component is carbohydrate and contains abundant vegetable fiber. This vegetable fiber stimulates the activity of the intestines by stimulating the barriers, and about 2% of asparagine and arginine , Tyrosine, and tricholine, and is rich in lecithin, a phospholipid.

The lecithin has an emulsifying power which allows water and oil to mix well, thereby preventing deposition of cholesterol on the blood vessel wall and strengthening the blood vessel wall.

In particular, there is a glycoprotein substance called sticky mucin in the lotus root, which is a complex protein combined with saccharide, which acts to lower the cholesterol, protect the gastric wall, and detoxify.

In addition, the litter refers to the seed of a kite, which is made up of an oval or ball-shaped skin, and inside it is a mixture of livestock meat and string.

The livestock meat, which has been used as herbal medicinal herbs, is characterized by no smell, taste and sweetness, and it has no qualities and is not hot.

In particular, lotus seeds contain a lot of flavonoids that are sedative, so they have a strong action to calm and soothe, especially the effect of chest pounding and sleep disorder improvement.

The lotus leaf, lotus root, lotus root, and lotus containing the physiologically active ingredient are not only used as natural medicines and health supplements, but also have recently been proved by the effect of the lotus leaf as food, tea, Has been developed and generalized.

Rice with lotus root and lotus leaf can be contacted at home or at a restaurant, but a method of producing rice in a regular manner according to the water property of the rice is not disclosed yet, although the amount of water or the soaking time of rice is arbitrarily performed.

This does not take into account the interaction between the moisture properties of the yeast and the watery conditions in the process of cooking rice, which may result in a lack of concern for the true taste of the yeast and a decrease in functional components.

It is an object of the present invention to provide a variety of rice including lotus leaf and lotus root to provide a health supplement and to show a unique flavor of rice.

In addition, the present invention aims to provide rice having excellent texture by controlling water content by interaction between constituents.

In addition, we intend to formulate a functional and excellent texture method to be suitable for mass production.

The present invention relates to a method for preparing rice, comprising the steps of: washing 100 parts by weight of mixed rice three to five times, mixing with 140 to 170 parts by weight of water, and soaking the mixed rice within 3 hours so that the water content of the mixed rice is 25% Mixing the first mixture with the water-treated first mixture 20 to 30 parts by weight of the lotus leaf; Mixing the second mixture with 5 to 15 parts by weight of a raw lotus root having a water content of 70% or more; Mixing fourth mixture with 0.5-1.0 parts by weight of sliced kelp leaf into the third mixture; And a fourth mixture is firstly heated at 30 to 70 ° C for 20 minutes and then secondarily heated at 95 to 110 ° C for 10 to 15 minutes.

In addition, the present invention provides a method for manufacturing rice softened rice, wherein the mixed rice is mixed with rice flour and glutinous rice, wherein the rice flour is contained at 4 to 5 times of the glutinous rice.

In addition, the present invention relates to a method for producing rice, which comprises washing 100 parts by weight of mixed rice three to five times and then first mixing with 140 to 170 parts by weight of water; Mixing the first mixture with 20 to 30 parts by weight of the lotus leaf; Mixing third mixture of 0.5-1.0 parts by weight of sliced kelp with the second mixture; And the third mixture are heated at 30 to 70 ° C for 20 minutes, and then heated at 95 to 110 ° C for 10 to 15 minutes. And mixing the second heated third mixture with the finely chopped vegetables and frying with 10 to 15% by weight of vegetable oil relative to the vegetable oil.

In addition, the present invention relates to a method for producing rice, which comprises washing 100 parts by weight of mixed rice three to five times and then first mixing with 140 to 170 parts by weight of water; Mixing the first mixture with 20 to 30 parts by weight of the lotus leaf; Mixing third mixture of 5 to 15 parts by weight of a dried lotus root having a moisture content of 2 to 3% with the second mixture; Mixing fourth mixture with 0.5-1.0 parts by weight of sliced kelp leaf into the third mixture; And the fourth mixture is firstly heated in a hot pot, elevated in a steaming pot, and then heated for one hour; And a fifth mixture of the second mixture and the moisture-controlling additive, and then heating the mixture for one hour after the mixture is seasoned.

In addition, the present invention provides a method for manufacturing a soft rice, wherein the additive includes brown sugar, white sugar, and lotus root oil, wherein the ratio of brown sugar is 3 to 5 times that of white sugar.

In addition, the present invention provides a method of manufacturing a soft rice, wherein the additive is controlled in the composition ratio of the additive component to control the water content of the soft rice.

In addition, the present invention relates to a method for producing a lignocellulosic plant by mixing 5 to 30 parts by weight of a lotus leaf powder, 70 to 95 parts by weight of rice flour, 250 parts by weight of purified water and 0.6 to 0.8 part by weight of liquefying enzyme, liquefying it at 90 to 95 캜 for two hours, And 2.5 to 3.5 parts by weight of the enzyme are saccharified at 55 to 65 DEG C for three hours, filtered through a sieve, and then concentrated to a sugar content of 80 to 82 Brix.

Also, the present invention provides a method for producing a soft rice, wherein the polyphenol value per 100 g of the soft rice is 70 mg or more.

The present invention has the effect of controlling the water content among the constituent factors and thus having high texture and good hardness and excellent taste.

In addition, the present invention has the effect of providing a sticky rice with excellent adhesion by controlling the heating temperature.

The present invention has an effect of regulating the osmotic pressure of rice by controlling the mutual osmotic pressure between the softness and the sweetness of the additive.

1 is an analysis table of nutritional composition of the lotus leaf rice according to the present invention.
Fig. 2 is an analysis table of nutritional components of fried rice with long leaves according to the present invention.
3 is an analysis table of nutritional components of the soft rice according to the present invention.
Fig. 4 is an analysis table of nutritional composition of general rice.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The terms "about "," substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

The lotus root of the present invention for producing the lotus leaf rice, the fried long leaf rice and the soft rice has the following components.

The lotus root has a shiny outer shell, a small number of pores, a small number of pores, and a high quality flesh, thereby providing a functional ingredient more beneficial to the human body.

[Table 1] below is an analysis of roots component (per 100g of edible portion).

Analysis item unit Aug lotus root September Lotus October Lotus moisture g / 100g 83.71 74.89 75.05 protein g / 100g 1.79 2.09 2.00 Fat g / 100g 0.14 0.05 0.12 Ash g / 100g 2.25 1.31 1.21 carbohydrate g / 100g 12.11 21.66 21.62 Total dietary fiber % 2.73 3.35 3.09 Vitamin C mg / 100g 41.38 34.16 41.59


Minerals calcium mg / 100g 18.35 22.03 20.42 sign mg / 100g 59.18 78.05 68.38 potassium mg / 100g 519.57 633.92 654.92 salt mg / 100g 360.69 53.03 47.71 iron mg / 100g 0.58 0.49 2.16 magnesium mg / 100g 21.44 23.07 22.36






amino acid Aspartic acid % 0.52 0.56 0.55 Threonine % 0.057 0.07 0.06 Serine % 0.08 0.10 0.09 Glutamic acid % 0.21 0.18 0.16 Glycine % 0.03 0.04 0.03 Alanine % 0.08 0.06 0.05 Balin % 0.04 0.05 0.05 Isoleucine % 0.05 0.05 0.05 Leucine % 0.07 0.08 0.07 Tyrosine % 0.10 0.09 0.08 Phenylalanine % 0.06 0.08 0.07 Lysine % 0.05 0.06 0.05 Histidine % 0.03 0.03 0.03 Arginine % 0.10 0.22 0.20 Proline % 0.01 0.02 0.02 Cysteine % 0.02 0.03 0.03 Methionine % 0.01 0.02 0.02

As shown in [Table 1], there is a difference in the contents of the lotus root depending on the harvesting period of August, September and October.

This is because, at the beginning of the growth stage of the kite, the components unique to the lotus root have the highest value when cut in about August.

Particularly, in the case of Lotus root harvested in August, moisture, minerals and vitamin C content are high. In particular, round root of rhizome is high in contents of calcium and phosphorus.

In addition, amino acids include amino acids such as asparagenic acid, arginine, tyrosine and phospholipids such as lecithin.

Finally, as shown in [Table 1], Lotus root is rich in carbohydrate, vegetable fiber, and contains a lot of amino acid such as asparagine, arginine, tyrosine, tricholine, and lysine which is phospholipid. It also contains sugars, enzymes, vitamins such as raffinose and stachyose, and mucin, a glycoprotein, and tannic acid.

As a result, the antioxidant activity of root extracts in the root extracts of ethy1 acetate showed antioxidant activity similar to that of HBT.

In addition, the effect of lotus root on hypercholesterolemia lipid metabolism is that ethanol extract of lotus root reduces LDL cholesterol and triglyceride content increased by high cholesterol dietary supplement and increases phospholipid decreased, so as to prevent and treat hypercholesterolemia and fatty liver effective.

A method for utilizing such a lotus root containing ingredients beneficial to human body as stock rice is as follows.

First, we will explain about the lotus root and the lotus leaf including the lotus leaf.

Example  One

It is known that the more important factor in the evaluation of the food taste is the texture, the higher the stickiness and the harder the more the taste is improved. The texture of rice is influenced by rice soaking conditions such as soaking time and temperature and the amount of water before cooking, and depending on the heating conditions such as heating time and thermal power and cooking equipment when cooking, the heating time and thermal power And the storage temperature and period of the cooked rice.

First, 100% by weight of the rice flour of the present invention is washed three to five times with water, and then mixed with 140 to 170 parts by weight of water, so that the water content of the mixed rice is not less than 25%.

The mixed rice may be blended with rice flour and glutinous rice, and the rice flour may contain 4 to 5 times the glutinous rice. However, the types of mixed rice are not limited, and rice, glutinous rice and other grains may be included.

If the number of times of washing is less than 3 times, rice has a distinctive smell after rice is cooked. If it exceeds 5 times, there is no smell, but excessive washing may cause destruction of nutrients.

When the amount of the water is less than 140 parts by weight, it is possible to provide a snacker with discomfort by forming a hard texture such as a rice cake after the rice is cooked. If the amount of water is more than 170 parts by weight, the cooked rice does not have a good texture, . On the other hand, when rice is cooked at 140 to 170 parts by weight, it is suitable for sticky and smooth texture, and it is easy to prepare as frozen rice.

The soaking treatment is a step for providing moisture to rice, and the soaking time is preferably 3 hours or less, and most preferably 2 hours. When the soaking time is 2 hours, the moisture content of rice is the highest, and then decreases gradually. As the moisture content of the rice decreases, the inherent moistness of the rice disappears when the rice is cooked. Therefore, it is preferable not to perform the soaking treatment for more than 3 hours. As the soaking time is prolonged, the water diffusion into the rice grains is continued, weakening the binding of the rice starch particles, changing into a microporous structure and decreasing the hardness. However, after more than two hours, it may surround the outside of rice rather than diffuse inside, resulting in formation of a post-capitalization feeling.

On the other hand, the moisture content of rice by soaking time is as follows.

Soak time Water content of rice (%) 0 hours 23.5 1 hours 23.5 2 hours 25.8 3 hours 22.1

The first mixed mixture is subjected to a second mixing with 20 to 30 parts by weight of the lotus leaf. Since the surface of the lotus leaf does not absorb moisture or transfer to the inside of the lotus leaf, it is possible to prevent moisture from being lost in the surrounding rice blend. The mixing may be in the form of covering the first mixture which has been subjected to the water-soaked treatment with a lotus leaf or inexpensive.

And 5 to 15 parts by weight of a raw rock having a water content of 70% or more may be mixed third. The moisture contained in the fresh lotus root is mixed with the raw lotus root having a water content of 70% or more and discharged in the course of making rice, so that a moist texture can be formed. If less than 70% of the raw lotus root is used, it will bring moisture from the rice or the water supplied during the cooking process. In the state of insufficient water, the bond strength between rice and rootstocks is hard to break, so that it is difficult to form a soft texture because of high hardness even when heated. Therefore, if the raw root muscle lacking moisture is used, the less rooted root or the lotus root absorbs the water supplied to the mixed rice, so that the rice may be less cooked and the hardness may be so high that the texture may drop.

0.5 to 1.0 part by weight of sliced leprosy can be mixed fourth to improve the texture and feel of the food of the snack. If it is less than 0.5 part by weight, there is no inherent texture of the lotus leaf, and if it exceeds 1.0 part by weight, a foreign body feeling may be formed excessively large.

The fourth mixture is firstly heated at 30 to 70 DEG C for 20 minutes. In the first heating process, moisture is further absorbed into the mixed rice and the root lot by the preheating process, and the starch granulation process is actively progressed, so that the binding force of the inner starch particles of the mixed rice or the rootstock is weakened. The starch hydrolysis process can be formed with higher water content and higher temperature. In addition, the glycoprotein mucin contained in the lotus root is discharged to the root canal during the preheating process to form sticky physical properties, so that the adhesive force of the released mucin can be expressed on the surface of the rice to form a sticky rice.

After the primary heating, secondary heating is performed at 95 to 110 ° C for 10 to 15 minutes. The second heating process is a process of breaking weakened intergranular bonding force. If it exceeds 15 minutes, too much bonding is cut off to form a crunchy texture, and if it is less than 10 minutes, the texture is less ripe and the texture of the rice cake is formed, preferably 10 to 15 minutes.

Example  2

The same procedure as in Example 1 was carried out. After immersing the rootstocks at 50 to 80 ° C by another immersion treatment, the water or rootstocks removed from the rootstocks were removed, and the seeds were soaked in cold water. When rice is soaked in starchy water from the lotus root, nutrients of the lotus root are easily absorbed into the rice grains and nutrition can be excellent, and the digestive enzymes contained in the starch may be included to improve the digestibility of the rice ginseng. The water content of the rice soaked in the starch water for 2 hours may be 26% or more.

Example  3

The same as in Example 1, except that the live root can be used instead of the live root. The raw starch can be boiled at 50 to 80 ° C, and the starchy material removed from the cooked lotus root can be used for the soaking treatment. After the soaking process, the cooked lotus root can be mixed in the third stage to increase the rice. By loosely mixing the lotus root, it is excellent in chewing feeling, excellent texture and aesthetic sense, and digestive power is also increased. In addition, as in Example 2, the nutrients of the lotus root can be bonded to the rice soaked with the starch water of the root lot.

Next, we will explain fried rice with lotus leaves.

Parts common to the production method of the lotus leaf rice can be common or recited.

Example  4

The fried rice with longhearted leaves is washed with 100 parts by weight of the mixed rice three to five times, then mixed with 140 to 170 parts by weight of water, and the first mixture is mixed with 20 to 30 parts by weight of the lotus leaf, And 0.5 to 1.0 part by weight of sliced kelp are thirdly mixed and the third mixture is firstly heated at 30 to 70 DEG C for 20 minutes and then secondarily heated at 95 to 110 DEG C for 10 to 15 minutes, A third mixture may be prepared by blending with the finely chopped vegetables and cooking 10 to 15% by weight of vegetable oil relative to the vegetables.

Generally, fried rice is prepared by using low moisture rice so that rice grains are scattered. Therefore, when preparing rice to be used for fried rice with lotus leaf, it does not contain water treatment and does not contain raw moisture root. Since the fried rice with long leaves is subjected to a heating process once more during the roasting process, it is possible to form a hardness suitable for eating without the weakening process of binding force by soaking.

Example  4

In addition, the same as in Example 3, except that the third mixture in the form of a boiled rice was first roasted in a little water without containing the vegetable oil, thereby removing the entire water of the surface, Can be formed to surround the rice grains. When the mushin is discharged onto the surface of rice grains, it is possible to add cooking oil and vegetables and roast it. Thus, the excretion of mucin is excellently excreted and the aesthetic sensitivity of the surface is enhanced by the adhesive force formed on the surface.

The cut vegetables can be formed in accordance with the taste of the food, and the kinds of vegetables are not limited.

If the weight of the cooking oil is less than 10% by weight, it is difficult to form fried rice. If the weight of the cooking oil is more than 15% by weight, it may become too fat and uncomfortable to eat.

Next, the soft rice is described.

Parts common to the production method of the lotus leaf rice can be common or recited.

Example  5

The soft rice is washed with 100 parts by weight of the mixed rice three to five times, first mixed with 140 to 170 parts by weight of water, secondly mixed with 20 to 30 parts by weight of the first mixture, and water 5 to 15 parts by weight of a dried lotus root within a content of 2 to 3% was mixed third, and then 0.5 to 1.0 part by weight of sliced kelp leaf was mixed fourthly to improve the texture and feel of the fishermen, and the fourth mixture was heated in a hot pot After the steaming step, the mixture is heated for one hour, then the second mixture is mixed with the fourth mixture to control the moisture, and the mixture is heated for 3 hours for 1 hour to prepare the soft rice.

The additive may include brown sugar, white sugar, and lotus root oil, and the ratio of brown sugar is preferably 3 to 5 times that of white sugar. The moisture content of the soft rice can be controlled by controlling the composition ratio of the additive component. In addition, seasoning materials such as soy sauce, seasonings, and seasonings can be added for seasoning of soft rice.

The additive is for forming a sweet taste in the soft rice, but may contribute to the formation of moisture or stickiness of the soft rice. The degree of sweetness can be added in accordance with the taste of the food, but it is preferable that the ratio of brown sugar to white sugar is 3 to 5 times the amount of brown sugar. As the ratio of brown sugar is less than 3 times and the proportion of white sugar is higher, the produced soft rice may be lighter and the texture may be lowered. This is because the osmotic action of white sugar with rice is superior to that of brown sugar, and the moisture is further discharged from the low concentration rice, which can form an excessive quality of the increase rice. Therefore, in order to control the water content of the soft rice by lowering the action of the osmotic pressure, the ratio of the brown sugar can be made higher than that of the white sugar when the same sugar is expressed. However, when the amount of the brown sugar exceeds 5 times that of the white sugar, the bitter taste unique to the brown sugar may be produced, so the ratio is preferably 3 to 5 times.

By using the dried lotus root, the sweet taste can be further improved as compared with that using the raw lotus root. This is because as the dried lotus root is used as a powder, glucosidic bonds of the starch breaks and the starch is saccharified much, and thus the starch can be excellent in taste. The dried lotus root is washed and the peeled lotus root is cut to a thickness of 0.3 to 0.7 cm and dried at 55 to 60 ° C for 47 to 49 hours through a hot air dryer to have a moisture content of 2 to 3%.

5 to 30 parts by weight of the leaves of green leaves, 70 to 95 parts by weight of rice flour, 250 parts by weight of purified water and 0.6 to 0.8 parts by weight of liquefying enzyme were mixed and liquefied at 90 to 95 ° C for two hours, The mixture is saccharified at 55 to 65 ° C for three hours, filtered through a sieve, and then concentrated to a sugar content of 80 to 82 Brix. The liquefying enzyme can be better liquefied with heat stable α-amylase purified from Bacillus licheniformis. The liquefying enzyme is an enzyme that acts on starch with alpha amylase to hydrolyze alpha-1, 4-glucoside bond of starch to break into dextrin and then to form maltose. Unlike beta amylase, it is an enzyme that randomly breaks binding and is effective before the saccharification process to increase the efficiency of saccharification. There is no restriction, but it is preferable to use heat stable α-amylase purified from Bacillus licheniformis, which is stable to the liquefaction heat of the starch raw material and exhibits high efficiency and high sugar content. Heat stable α-amylase purified from Bacillus licheniformis, which is an enzyme capable of enduring the high temperature, is the most desirable because high temperature conditions are required to break the hydrogen bonding of starch.

The foliar rice, the long-leaf fried rice, and the soft rice may be frozen, sealed, packed or vacuum packaged and stored. By the vacuum treatment, the contact with the outside air is cut off, and when it is defrosted, the effect of keeping the inherent moisture of the foliage rice, the long leaf fried rice and the soft rice according to the present invention.

The sensory evaluation and nutritional analysis of the foliar rice, the long leaf fried rice, and the soft rice prepared through the above examples are as follows.

* Sensory evaluation

100 people were selected for hardness, hardness, stickiness, and general preference for soft rice with different composition of sugar. The evaluation results are shown in Table 3 below.

320g of glutinous rice and 80g of glutinous rice were washed three times, 600g of water, 80g of dried lotus root, 20g of dried lotus root powder and 4g of sliced lotus root were mixed and heated in a hot pot, heated for one hour from the start of steaming, Add the additives and heat the mixture for one hour.

division One 2 3 Sugar composition Brown sugar 50g
White sugar 15g Brown sugar 40g
White sugar 25g Brown sugar 30g
White sugar 35g Hardness 2.5 2.1 1.6 Gentle 2.2 3.0 4.2 Sticky 4.2 3.8 3.5 Overall preference 4.0 3.2 2.8

* After limiting the maximum and minimum values, we averaged 21 data.

1 point: Not at all.

3 points: It is normal.

5 points: Very well.

As shown in the above results, as the ratio of white sugar to brown sugar increases, the degree of quality increase of the rice is high and the overall preference is lowered due to low stickiness and hardness.

* Nutritional assessment

Table 4 shows the results of the detection and detection of polyphenol and dietary fiber in the leaves of fenugreek, fenugreek, and soft rice prepared according to the present invention.

Kinds Total polyphenol (mg / 100 g GE) Total dietary fiber (g / 100g) Rice with lotus leaves 38.26 Non-detection Fried rice with lotus leaves 46.44 0.21 Soft rice 73.12 0.16 rice 12.02 Non-detection

From the above results, it can be confirmed that the total rice polyphenol content and the dietary fiber content of rice were significantly higher than those of normal rice, and that the rice contains a great amount of nutrients.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims (8)

100 parts by weight of mixed rice is washed three to five times, and 140 to 170 parts by weight of water is firstly mixed, so that the water content is reduced to 25% or more within 3 hours;
Mixing the first mixture with the water-treated first mixture 20 to 30 parts by weight of the lotus leaf;
Mixing the second mixture with 5 to 15 parts by weight of a fresh lotus root having a water content of 70% or more or 5 to 15 parts by weight of the removed lotus root after mixing;
Mixing fourth mixture with 0.5-1.0 parts by weight of sliced kelp leaf into the third mixture; And
Heating the fourth mixture at 30 to 70 ° C for 20 minutes, and then heating the mixture at 95 to 110 ° C for 10 to 15 minutes. The method according to claim 1,
The mixed rice is prepared by mixing rice flour and glutinous rice,
Wherein the rice flour comprises 4 to 5 times of the glutinous rice. Washing 100 parts by weight of the mixed rice three to five times, and then mixing 140 to 170 parts by weight of water first;
Mixing the first mixture with 20 to 30 parts by weight of the lotus leaf;
Mixing third mixture of 0.5-1.0 parts by weight of sliced kelp with the second mixture; And
Heating the third mixture at 30 to 70 ° C for 20 minutes and then at 95 to 110 ° C for 10 to 15 minutes; And
And mixing the second mixture with the finely chopped vegetables and frying the mixture with vegetable oil in an amount of 10 to 15 wt% relative to the vegetable. Washing 100 parts by weight of the mixed rice three to five times, and then mixing 140 to 170 parts by weight of water first;
Mixing the first mixture with 20 to 30 parts by weight of the lotus leaf;
Mixing third mixture of 5 to 15 parts by weight of a dried lotus root having a moisture content of 2 to 3% with the second mixture;
Mixing fourth mixture with 0.5-1.0 parts by weight of sliced kelp leaf into the third mixture; And
Heating the fourth mixture in a hot pot, raising the temperature of the mixture, and then heating the mixture for 1 hour; And
Adding the fifth mixture to the second mixture to form a fifth mixture, adding the second mixture to the fourth mixture, and heating the mixture for one hour. 5. The method of claim 4,
The additives include brown sugar, white sugar, and lotus root oil
Wherein the ratio of brown sugar is 3 to 5 times that of white sugar. 5. The method of claim 4,
Wherein the additive has a composition ratio of the additive component to control the water content of the soft rice. 6. The method of claim 5,
5 to 30 parts by weight of the leaves of green leaves, 70 to 95 parts by weight of rice flour, 250 parts by weight of purified water and 0.6 to 0.8 parts by weight of liquefying enzyme were mixed and liquefied at 90 to 95 ° C for two hours, And the mixture is saccharified at 55 to 65 DEG C for 3 hours, filtered through a sieve, and then concentrated to a sugar content of 80 to 82 Brix. 5. The method of claim 4,
Wherein the polyphenol value per 100 g of the soft rice is 70 mg or more.

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