KR20190092837A - Manufacturing method for rice snacks containing pine buds and rice snacks manufactured therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method of a rice snack containing pine buds and a rice snack manufactured therefrom. In the case of manufacturing the rice snack containing the pine buds by the method of the present invention, a reduction effect of the bitterness of the pine buds is excellent by mixing and fermenting honey, oligosaccharides, Atractylodis Rhizoma and Aspergillus oryzae while maintaining the functionality of the pine buds rich in essential amino acids, and the rice snack containing the pine buds has improved crispy texture and savory taste.

Description

Manufacturing method for rice snacks containing pine buds and rice snacks manufactured therefrom

The present invention relates to a method for producing a rice cake containing pineapple and a rice cake prepared therefrom.

Rice is a major food crop that has been cultivated as a staple food for Asian cultures, including Korea, for a long time. It is rich in nutrition, taste, moisture, easy to eat, and has high digestion absorption and high quality than other grains. In addition, it plays an important role as a protein source as well as carbohydrates, lysine, which is an essential amino acid, twice as much as corn and wheat flour, and rice protein has a high utilization rate in the body to lower the concentration of cholesterol or triglycerides. In addition, rice is rich in vitamin B, vitamin E, and magnesium, including folic acid. Therefore, recently, rice cakes and rice bread, etc., which replace flour, have been developed and sold.

Pine tree ( Pinus densiflora Siebold & Zucc.) is an evergreen conifer plant belonging to the pinaceae family. It is distributed in Korea, Manchuria, and Japan, and pine needles, pine needles, and pine trees have been widely used as vulcanized foods (Anmunsaeng, Yaksun Design Herb, Uiseongdang, 80, 2012).

Pine needles (pine needle) has long been known to be effective in preventing stomach, blood, stroke, arteriosclerosis, hypertension, diabetes, etc., and is also used as a wire or tea. In addition, pine needles contain abundant 16 amino acids of protein, including 8 essential amino acids, are effective for body growth and vitality. Excellent effect on degradation.

Terpene, an active ingredient of pine needles and a volatile antibiotic, contains about 7-12% of pine needles and is composed of a large amount of isoprene, called monoterpene, sequiterpene, and diterpene. It is also used in aromatherapy because it has unique pharmacological effects such as anticancer, lowering blood pressure, stimulating hormone secretion, and antioxidants.

Pine buds refer to the soft shoots of newly sprouted pine trees at the ends of branches, with a distinctive pine scent. Song Soon is useful as a tonic such as gastrointestinal diseases and neuralgia. It is good for stroke, high blood pressure, migraine and heart disease.

In addition, pine shoots are superior to pine needles in terms of their functional properties because they are rich in essential amino acids such as threonine, leucine, phenylalanine, lysine, histidine, etc. Is very useful because it is effective for bone growth and development. However, due to the water-soluble tannin component contained in the songsun, the texture is rough when eaten and the bitter taste is strong, it is not a generalized food.

Atractylodis Rhizoma ) is a rhizome in the genus (Compositae) distributed in North China, Shanxi, and perennial herbaceous Atractylodes japonica KOIDZ. It is cylindrically curved and its outer surface is dark grey-dark tan. The cross section is almost circular and has a thin point by pale brown-reddish brown discharge, and it is known that the pharmacological action is dry, diuretic, sweating, sedative, hypoglycemic, and tonic. It has been said that in the private sector, long-term eating is used to stop diarrhea and vomiting, and often used to treat indigestion, diabetes, cough and gout.

Aspergillus oryzae is a filamentous fungus of yeast fungus and is said to be the starter of fermentation since it is active for the first time during fermentation. H. pylori breaks down carbohydrates (starch) into low molecular weight glucose or fructose monosaccharides. Microorganisms like sweets in common, but when Hwang-kyun makes a lot of monosaccharides for the first time, other bacteria appear and begin to activate the sugar as food. It is known that when Kukki bacteria are activated, it smells like sweet persimmon and cellulase hydrolyzes fibrin.

On the other hand, as a prior document related to rice sweets containing pine, Korean Laid-Open Patent Publication No. 10-2011-0095791 discloses a rice snack-containing snack or meal substitute food and a method of manufacturing the same, and Korean Laid-Open Patent Publication No. 10-2017 -0024506 discloses a manufacturing method of sol fragrance Han, Korean Patent No. 10-0987966 discloses a manufacturing method of Song Soonju, Korean Patent No. 10-1584236 is a rice cake containing fermentation broth using pine needles The method has been disclosed. However, there has not been yet been disclosed about Songsun rice confections fermented by mixing Songsun with honey, oligosaccharides, production and Hwang Kyun.

Korean Unexamined Patent Publication No. 10-2011-0095791, rice snack-containing functional snacks or meal replacement foods and a method of manufacturing the same, published August 25, 2011. Korean Unexamined Patent Publication No. 10-2017-0024506, Manufacturing Method of Sol Hyang Han, March 07, 2017, published. Registered Korean Patent No. 10-0987966, Song Soon-ju's manufacturing method, registered on October 08, 2010. Korean Registered Patent No. 10-1584236, Rice cake manufacturing method containing fermentation broth using pine needles, January 05, 2016, registered.

Kim Nami et al., Effect of Fermentation Period on the Quality and Functionality of Wild Vegetable Fermentation Broth, Korean Journal of Food Science and Technology, 35 (2), 272-279, 2003. Soyoon Kim et al., Effect of Fermentation Process on Homeostasis of Pine Needle Juice, Inhibitory Activity of Alpha-Glucosidase and Angiotensin Converting Enzyme, Journal of the Korean Society of Food Science and Nutrition, 42 (3), 325-334, 2013. Anmunsaeng, Yaksun Design Herb, Uiseongdang, 80, 2012. Chung Hee-jong et al., Chemical Composition of Pine Sprouts and Pine Needles for Songsun Tea Preparation, Journal of the Korean Society of Food Culture, 11 (5), 635-641, 1996.

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing rice confection containing pineapple and rice confectionery prepared therefrom.

The present invention relates to a manufacturing method of rice cake containing pineapple,

(Step 1) Wash Songsun, Honey, Oligosaccharides, Atractylodis Mixing and fermenting Rhizoma ) and Aspergillus oryzae ;

(2 step) lyophilizing and grinding the fermented product prepared in step 1;

(3 step) mixing non-glutinous rice flour and water in the pulverized product prepared in step 2, kneading and molding;

(4 step) drying the dough formed in the step 3; And

(Step 5) frying the dry dough in the step 4 with oil to swell; It includes.

The first step is a step of mixing and fermenting the washed pine shoots with honey, oligosaccharides, creation and Hwang Kyun bacterium, when using the raw pine shoots in the manufacture of rice cakes because of the water-soluble tannins contained in the pine shoots, because of their astringent and bitter taste The fermentation of honey, oligosaccharides, clumps, and yellow germs can reduce the astringent and bitter taste of pineapple.

The washed pine, honey, oligosaccharides, creation and sulfur bacteria is preferably mixed at a weight ratio of 100: 50 ~ 200: 50 ~ 200: 4 ~ 8: 4 ~ 8 and fermented for 5 to 15 days at 25 ~ 35 ℃. However, it is 5-15 days at 25 ~ 35 ℃ even if it is out of the mixing ratio of Songsun, honey, oligosaccharides, creation and sulfur bacteria, washed or mixed with Songsun, honey, oligosaccharides, creation and sulfur bacteria in the mixing ratio If the fermentation does not occur during the fermentation, the fermentation does not occur sufficiently, or the fiber of pine shoots is not sufficiently decomposed, and the effect of reducing the bitterness of the pine shoots is low, or the taste, texture It is not preferable because the sensory quality is lowered.

In addition, it is also possible to cut and use a suitable length so that the Songsun is sufficiently mixed with other materials in the first step to achieve a uniform fermentation.

In the second step, the fermented product prepared in step 1 is lyophilized and pulverized. The lyophilized and then pulverized according to a conventional method in the art is made to uniformly mix with non-glutinous rice and water.

Next, the third step is a step of mixing, kneading and molding non-glutinous rice and water in the pulverized product prepared in step 2, 10 to 25% by weight of the pulverized product prepared in the second step, 55-65% by weight of non-glutinous rice and 20-30% by weight of water is mixed and kneaded. However, when the dough is prepared outside the mixing conditions, the dough is not sufficiently dissolved in water, or the dough is diluted so that the taste of the finished rice cake is reduced and the sensory quality of the crispy texture is not preferable. not.

Step 4 is a step of hot-air drying the dough and molded dough in step 3 for 5 to 10 hours at 30 ~ 50 ℃, drying the dough as described above to represent the crispy texture of the final manufactured rice cake In case of hot air drying under the above conditions, the average moisture content of the dough is about 1-5%. However, when drying at less than 30 ℃ outside the above temperature conditions, it takes a long time to dry and is not economical, or the shape of the rice cake in the puffing process is deformed due to the moisture remaining in the dough is not sufficiently dried, or the rice It is not preferable because it reduces the crispy texture peculiar to sweets. In addition, when drying at a temperature of 50 ° C or more, the dried material becomes hard, and thus the crispy texture of the final produced rice cake is lowered, which is not preferable.

Step 5 is a step of swelling the dry dough in oil in step 4 to swell, and to quickly fry for 3 to 10 seconds at 200 ~ 240 ℃ to improve the sensory quality for the crispy texture and savory taste of the final product Can be. However, even if the temperature is out of the 200 ~ 240 ℃ or 3 ~ 10 seconds even if the temperature conditions are maintained outside the time to fry in oil, the crispy texture is reduced, the dough is not cooked, or the dough is burned is preferred Not.

In another aspect, the present invention relates to a rice cake containing pine shoots prepared from the method.

The present invention relates to a method for producing a rice cake containing pineapple and a rice cake prepared therefrom. When manufacturing rice confectionery containing pine shoots by the method of the present invention, it is excellent in reducing the bitter taste of pine shoots by mixing and fermenting honey, oligosaccharides, creation and sulfur bacteria while maintaining the functionality of pine shoots rich in essential amino acids. It can provide rice cakes containing pineapple with improved texture and savory taste.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the information provided herein is to be thorough and complete, and to fully convey the spirit of the present invention to those skilled in the art.

Example 1 Preparation of Rice Confection Containing Song-Soon

In order to prepare a rice cake containing the pineapple of the present invention, first, the pineapple was washed and water was removed, and then the honey, oligosaccharides, creation and sulfur bacteria were mixed and fermented with reference to the conditions of Table 1 below. Thereafter, the fermented product was lyophilized and pulverized by a pulverizer, and then mixed with non-glutinous rice and water under the conditions of Table 2, and then kneaded, and molded into a predetermined form. The molded dough was dried at 40 ° C. for 7 hours and then swelled in edible oil with reference to the conditions shown in Table 2 to prepare rice confections containing the pineal procedure of Examples 2-1 to 2-21.

Condition Mixed condition Fermentation condition Songsun, honey, oligosaccharides, creation and
Mixing ratio of yellow bacteria Gross weight (g) Temperature (℃) Day Example 1-1 100: 100: 100: 6: 6 1000 30 10 Example 1-2 100: 100: 100: 6: 6 1000 30 5 Example 1-3 100: 100: 100: 6: 6 1000 30 15 Example 1-4 100: 100: 100: 6: 6 1000 25 5 Example 1-5 100: 100: 100: 6: 6 1000 35 15 Example 1-6 100: 50: 100: 6: 6 1000 30 10 Example 1-7 100: 200: 100: 6: 6 1000 30 10 Example 1-8 100: 100: 50: 6: 6 1000 30 10 Example 1-9 100: 100: 200: 6: 6 1000 30 10 Example 1-10 100: 100: 100: 4: 4 1000 30 10 Example 1-11 100: 100: 100: 8: 8 1000 30 10 Example 1-12 100: 50: 50: 4: 4 1000 30 10 Example 1-13 100: 200: 200: 8: 8 1000 30 10

Condition Dough Mixing Condition After kneading
Expansion Songsun, honey, oligosaccharides, creation and
Grinded product after fermentation of yellow germ (g) Non-glutinous rice flour
(g) Water (g) Gross weight (g) Temperature (℃) Time (s) Example 2-1 Example 1-1 180 600 220 1000 220 5 Example 2-2 Example 1-1 180 600 220 1000 220 3 Example 2-3 Example 1-1 180 600 220 1000 220 10 Example 2-4 Example 1-1 180 600 220 1000 200 3 Example 2-5 Example 1-1 180 600 220 1000 240 10 Example 2-6 Example 1-1 250 600 150 1000 220 5 Example 2-7 Example 1-1 100 600 300 1000 220 5 Example 2-8 Example 1-1 180 550 270 1000 220 5 Example 2-9 Example 1-1 180 650 170 1000 220 5 Example 2-10 Example 1-2 180 600 220 1000 220 5 Example 2-11 Example 1-3 180 600 220 1000 220 5 Example 2-12 Example 1-4 180 600 220 1000 220 5 Example 2-13 Example 1-5 180 600 220 1000 220 5 Example 2-14 Example 1-6 180 600 220 1000 220 5 Example 2-15 Example 1-7 180 600 220 1000 220 5 Example 2-16 Example 1-8 180 600 220 1000 220 5 Example 2-17 Example 1-9 180 600 220 1000 220 5 Example 2-18 Example 1-10 180 600 220 1000 220 5 Example 2-19 Example 1-11 180 600 220 1000 220 5 Example 2-20 Example 1-12 180 600 220 1000 220 5 Example 2-21 Example 1-13 180 600 220 1000 220 5

< Comparative example  1. Comparison Song Soon  Preparation of Rice Confections Containing>

Prepared as in Example 2-1, but referring to Tables 3 and 4 to prepare a rice cake containing the pineapple to compare.

Condition Mixed condition Fermentation condition Songsun, honey, oligosaccharides, creation and
Mixing ratio of yellow bacteria Gross weight (g) Temperature (℃) Day Comparative Example 1-1 100: 0: 0: 0: 0 1000 30 10 Comparative Example 1-2 100: 0: 0: 6: 6 1000 30 10 Comparative Example 1-3 100: 100: 100: 0: 0 1000 30 10 Comparative Example 1-4 100: 25: 25: 6: 6 1000 30 10 Comparative Example 1-5 100: 400: 400: 6: 6 1000 30 10 Comparative Example 1-6 100: 100: 100: 1: 1 1000 30 10 Comparative Example 1-7 100: 100: 100: 20: 20 1000 30 10 Comparative Example 1-8 100: 100: 100: 6: 6 1000 10 10 Comparative Example 1-9 100: 100: 100: 6: 6 1000 50 10 Comparative Example 1-10 100: 100: 100: 6: 6 1000 30 One Comparative Example 1-11 100: 100: 100: 6: 6 1000 30 30 Comparative Example 1-12 100: 100: 100: 6: 6 1000 0 0 Comparative Example 1-13 100: sugar 100: 100: 6: 6: 1000 30 10 Comparative Example 1-14 Pine needles 100: 100: 100: 6: 6 1000 30 10

Condition Dough Mixing Condition After kneading
Expansion Songsun, honey, oligosaccharides, creation and
Grinded product after fermentation of yellow germ (g) Non-glutinous rice flour
(g) Water (g) Gross weight (g) Temperature (℃) Time (s) Comparative Example 2-1 Example 1-1 0 600 400 1000 220 5 Comparative Example 2-2 Example 1-1 180 0 720 1000 220 5 Comparative Example 2-3 Example 1-1 180 300 520 1000 220 5 Comparative Example 2-4 Example 1-1 180 750 70 1000 220 5 Comparative Example 2-5 Example 1-1 50 600 350 1000 220 5 Comparative Example 2-6 Example 1-1 300 600 100 1000 220 5 Comparative Example 2-7 Example 1-1 180 600 220 1000 280 3 Comparative Example 2-8 Example 1-1 180 600 220 1000 160 10 Comparative Example 2-9 Example 1-1 180 600 220 1000 220 One Comparative Example 2-10 Example 1-1 180 600 220 1000 220 30 Comparative Example 2-11 Example 1-1 180 Flour 600 220 1000 220 5 Comparative Example 2-12 Comparative Example 1-1 180 600 220 1000 220 5 Comparative Example 2-13 Comparative Example 1-2 180 600 220 1000 220 5 Comparative Example 2-14 Comparative Example 1-3 180 600 220 1000 220 5 Comparative Example 2-15 Comparative Example 1-4 180 600 220 1000 220 5 Comparative Example 2-16 Comparative Example 1-5 180 600 220 1000 220 5 Comparative Example 2-17 Comparative Example 1-6 180 600 220 1000 220 5 Comparative Example 2-18 Comparative Example 1-7 180 600 220 1000 220 5 Comparative Example 2-19 Comparative Example 1-8 180 600 220 1000 220 5 Comparative Example 2-20 Comparative Example 1-9 180 600 220 1000 220 5 Comparative Example 2-21 Comparative Example 1-10 180 600 220 1000 220 5 Comparative Example 2-22 Comparative Example 1-11 180 600 220 1000 220 5 Comparative Example 2-23 Comparative Example 1-12 180 600 220 1000 220 5 Comparative Example 2-24 Comparative Example 1-13 180 600 220 1000 220 5 Comparative Example 2-25 Comparative Example 1-14 180 600 220 1000 220 5

< Experimental Example  1. Sensory test>

In order to conduct a sensory test on rice confections containing pineapples of Examples 2-1 to 2-21 and Comparative Examples 2-1 to 2-25 of the present invention, 20 trained panelists used a 7-point scale method. Very good (7 points), good (6 points), slightly good (5 points), moderate (4 points), slightly disliked (3 points), disliked (2 points), disliked (1 point) for each rice cake Was evaluated. In Table 5 below, the average of the scores evaluated by 20 people was shown to only one decimal place, and measured for the taste and texture of the rice cake containing pineapple and the taste and texture.

In the case of the bitterness-reducing effect, the higher the bitterness-reducing effect of Songsun through fermentation, the higher value (7 points) was evaluated.

Condition satisfaction General preference Bitter Taste Reduction Effect sweetness Savory taste Crunchy Example 2-1 6.8 6.8 6.8 6.8 6.8 Example 2-2 6.8 6.8 6.8 6.7 6.8 Example 2-3 6.7 6.8 6.8 6.7 6.8 Example 2-4 6.7 6.7 6.7 6.2 6.6 Example 2-5 6.7 6.7 6.7 6.5 6.7 Example 2-6 6.6 6.7 6.5 6.1 6.5 Example 2-7 6.7 6.3 6.4 6.3 6.4 Example 2-8 6.7 6.6 6.5 6.4 6.6 Example 2-9 6.7 6.6 6.6 6.3 6.6 Example 2-10 6.3 6.6 6.6 6.7 6.6 Example 2-11 6.6 6.5 6.6 6.7 6.6 Example 2-12 6.0 6.6 6.5 6.6 6.4 Example 2-13 6.5 6.4 6.5 6.7 6.5 Example 2-14 6.4 6.2 6.7 6.7 6.5 Example 2-15 6.7 6.7 6.6 6.8 6.7 Example 2-16 6.3 6.4 6.7 6.7 6.5 Example 2-17 6.7 6.6 6.6 6.8 6.7 Example 2-18 6.5 6.5 6.7 6.7 6.6 Example 2-19 6.6 6.6 6.7 6.8 6.7 Example 2-20 6.0 6.1 6.4 6.7 6.3 Example 2-21 6.6 6.6 6.5 6.7 6.6 Comparative Example 2-1 2.0 1.8 4.8 4.3 3.2 Comparative Example 2-2 5.0 4.4 1.7 3.8 3.7 Comparative Example 2-3 4.8 4.6 2.4 2.5 3.5 Comparative Example 2-4 4.9 5.0 2.3 2.2 3.6 Comparative Example 2-5 5.0 4.3 4.7 4.5 4.6 Comparative Example 2-6 5.5 5.6 5.0 3.8 4.9 Comparative Example 2-7 5.6 5.8 4.8 3.1 4.8 Comparative Example 2-8 5.9 5.9 5.1 2.4 4.8 Comparative Example 2-9 5.9 5.8 5.1 2.3 4.8 Comparative Example 2-10 5.7 5.5 4.7 2.6 4.6 Comparative Example 2-11 5.5 5.5 4.1 4.5 4.9 Comparative Example 2-12 1.5 2.0 3.4 6.6 3.4 Comparative Example 2-13 3.1 1.8 3.8 6.7 3.9 Comparative Example 2-14 3.5 4.4 4.5 6.6 4.8 Comparative Example 2-15 3.3 3.3 4.7 6.7 4.5 Comparative Example 2-16 4.5 5.3 5.1 6.5 5.4 Comparative Example 2-17 3.5 5.1 5.5 6.6 5.2 Comparative Example 2-18 4.1 5.0 5.5 6.7 5.3 Comparative Example 2-19 3.6 5.1 5.5 6.7 5.2 Comparative Example 2-20 4.5 5.5 5.6 6.7 5.6 Comparative Example 2-21 3.4 5.6 5.3 6.7 5.3 Comparative Example 2-22 5.0 5.4 5.6 6.6 5.6 Comparative Example 2-23 2.6 4.5 5.4 6.7 4.8 Comparative Example 2-24 3.6 4.1 5.9 6.7 5.1 Comparative Example 2-25 2.8 2.9 4.0 6.4 4.0

Referring to Table 5, the rice cakes containing the pineapples of Examples 2-1 to 2-21 prepared by the method of the present invention of Comparative Examples 2-1 to 2-25 manufactured under conditions different from the present invention Compared with the rice confectionery, it was found that the effect of reducing the bitter taste of Songsun was superior, and the sweetness, savoryness and crispy texture of the rice confectionery were excellent.

In addition, the rice cake containing the songsun of the present invention, Comparative Example 2-13 without using honey and oligosaccharides in the process of fermenting Songsun, Comparative Example 2-14 without the production and sulfur bacteria, and Songsun without the fermentation process Compared to 2-23, which is a mixture of honey, oligosaccharides, creation and sulfur bacteria, bitterness reduction effect and palatability corresponding to taste were remarkably excellent.

In particular, the rice cake containing the pine shoots of the present invention was significantly better in reducing the bitter taste than the rice cakes of Comparative Example 2-25 using pine needles instead of pine shoots, which contains less tannin components that cause bitter than pine needles It is confirmed that it is.

Therefore, it can be seen that the preparation of the method of the present invention is a rice confectionery containing pineapple with improved taste for texture and texture while maintaining the functionality of pineapple.

Claims (7)

(Step 1) Wash Songsun, Honey, Oligosaccharides, Atractylodis Mixing and fermenting Rhizoma ) and Aspergillus oryzae ;
(2 step) lyophilizing and grinding the fermented product prepared in step 1;
(3 step) mixing non-glutinous rice flour and water in the pulverized product prepared in step 2, kneading and molding;
(4 step) drying the dough formed in the step 3; And
(Step 5) frying the dry dough in the step 4 with oil to swell;
Method of producing a rice cake containing a pine shoot, characterized in that it comprises a. The method of claim 1,
The first step is the production of rice cakes containing pine shoots, characterized in that the mixture of the washed pine shoots, honey, oligosaccharides, the production and the sulfur bacteria in the weight ratio of 100: 50 ~ 200: 50 ~ 200: 4 ~ 8: 4 ~ 8 Way. The method of claim 1,
The fermentation of the first step is a method for producing a rice cake containing pine shoots, characterized in that the fermentation of the washed pine, honey, oligosaccharides, and the mixture of Hwangkuk bacteria for 5 to 15 days at 25 ~ 35 ℃. The method of claim 1,
Said step 3 is a method for producing a rice cake containing pine shoots, characterized in that 10 to 25% by weight of the pulverized product of the two steps, 55 to 65% by weight of non-glutinous rice and 10 to 30% by weight of water. The method of claim 1,
The drying of the fourth step is a method of producing a rice cake containing pineapple, characterized in that the hot-air dried for 5 to 10 hours at 30 ~ 50 ℃ the dough formed in the three steps. The method of claim 1,
The swelling of the fifth step is a method for producing a rice cake containing pineapple, characterized in that the fried dough in the fourth step is fried with oil at 200 ~ 240 ℃ for 3 to 10 seconds. A rice cake containing pineapple prepared by the method of any one of claims 1 to 6.