KR20190109993A - How to make rice cakes containing asparagus and oregano extracts - Google Patents

Abstract

The present invention relates to a manufacturing method of a rice cake comprising asparagus and perilla extract. More specifically, the present invention relates to a method of manufacturing functional rice cakes containing various palatability and nutrients to meet the needs of consumers. Traditional functional rice cakes are high value-added rice cakes that secure palatability and food nutritional functions. In manufacturing the same, to incorporate a functional flavor into a steaming process and extraction of added subsidiary materials (asparagus and perilla), the application of pine chips is applied when steaming the extract, which is made from wine using subsidiary materials and the fermentation process added with lactic acid bacteria, by optimal mixing with raw rice.

Description

How to make rice cakes containing asparagus and perilla extract {How to make rice cakes containing asparagus and oregano extracts}

The present invention relates to a method of manufacturing a functional rice cake using the addition of asparagus and perilla extract applied with wine and lactic acid bacterium fermentation technology and the traditional pine kumgangsong chip during the production of traditional rice cakes. Rice immersion (simmering) step, the second step is the raw rice water draining step, the third step is the raw rice grinding step, the fourth step is the mixing step of the raw material, the fifth step is the rice cake manufacturing (steaming: steaming) step, the sixth step The step relates to a functional rice cake manufacturing method including a molding step, a seventh step is a low temperature aging step, and an eighth step is a packaging and a product step.

Asparagus prepared the final extract using the ultrasonic wave, bentonite, paper filter, etc., using the final extract after the wine was produced, and the aperture was made using vacuum blender, lactic acid bacteria fermentation, ultrasonic, bentonite, paper filter, etc. The final extract was prepared and grafted into the traditional functional rice cake. Asparagus is native to eastern Mediterranean and West Asia. It contains 93.1% moisture, 4.2% carbohydrates and 1.9% protein. Its processing and cooking is used for soups, salads and toppings. I am in the limelight.

Perilla is a herbaceous leaf, a herb that belongs to Lamiaceae. It is native to central and southern China and is a naturalized and aromatic plant. As the main ingredient, the foliage and seeds of the perilla include aromatic components, and include perilladehyde and perilla ketone limonene. In processing and cooking, it is used as a fragrance material and oil, and perilla leaves are used as natural colorant, and in cooking, they are used to make perilla rice cake and perilla rice porridge, and in the folklore, sweating leaves and seeds, hemostasis, fever, mastitis, cough, analgesic, soothing, It is known to have been used for diuresis.

Conventional rice cake manufacturing techniques include application number 10-2015-01483300 'manufacturing method of blueberry sulgidduk', application number 10-2010-0116398 'functional rice cake with natural sugar and its manufacturing method', application No. 10-2013-0095150 'Functional Bread and Rice Cakes Containing Black Beans and Methods for Making the Same', Application No. 10-2010-0119235 'Function Wasong Tteok with Wasong Powder and Extracts and Methods for Making the Same', Application No. 10-2013-0095153 'Functional bread and rice cake using jujube and its manufacturing method' Application No. 10-2015-0009977 'Boiled rice cake, Tteokbokki rice cake with whole oats', Application No. 10-2010-0050539 No. 10-1748363 No. 10-1748363 No. 10-1748363 Method for preparing rice cakes using barley flour No. 10-1476109 No. 10-476109 No. Rice cake composition obtained Although it has been filed and registered, the technology and its use of combining asparagus and perilla extract to traditional rice cakes have not been reported until now.

In other words, traditional rice cake, which is a traditional food of the nation, is known to have excellent nutritional and functional aspects, but the development of traditional rice cakes with improved consumer preference and functionality when manufacturing Korean traditional rice cakes due to changes in the diet of modern people The demands are desperate.

Therefore, the purpose of the present invention is to provide a high value-added and modern taste of Korean rice, which is the staple food of Korean people, by developing functional traditional rice cakes by adding functional food extracts to functional rice cakes, focusing on the health aspects of traditional rice cakes. The technical task is to provide a functional traditional rice cake manufacturing method for healthy foods and health-oriented functional foods.

As a technical idea for achieving the above object, the first step is the raw rice immersion step, the second step is the raw rice water subtraction step, the third step is the raw rice grinding step, the fourth step is rice flour, sugar, salt, asparagus extract Mixing the persimmon extract, the fifth step is a rice cake manufacturing step, the sixth step is a molding step, the seventh step is a low temperature ripening step, the eighth step is characterized by including the packaging and product steps.

The first step is a raw rice immersion step to mix commercially non-alcoholic beer and non-alcoholic wine at 8: 2 (v / v) and then aged for 7 days at 4 ℃ and washed three times in tap water in 20 liters of mixed solution The technical feature is to soak 5 kg of rice for 12 hours.

The mixing ratio of the fourth step is rice flour 74 ~ 88% by weight, sugar 5% by weight, salt 1% by weight, asparagus extract 3-10% by weight, perilla extract 3-10% by weight, the asparagus extract is 3 After washing once, cut to about 0.5cm, pulverized with a vacuum mixer for 5 minutes, and used as a wine (wine) manufacturing raw material, and treated asparagus wine 30 minutes at 28KHz with an ultrasonic device, asparagus wine: diatomaceous earth 2: 8 (v / w) and then mixed the mixture into a Buchner funnel on the filter paper about 0.5 cm after filling the mixture filling, and then filtered by adding a sample mixture, asparagus wine (wine) production is prepared by the general wine production method What is used as a raw material is a technical feature.

In the fourth step of the perilla extract extract about 0.5 cm of raw leaves and then pulverized with a vacuum mixer for 5 minutes, and then passed through three layers of gauze as a primary extract to add lactic acid bacteria to 1-2% by weight, 37 ℃ After fermenting the fermentation broth after 24 to 36 hours in a Buchner funnel, the mixture is filled with about 0.5 cm of fillers on the filter paper and then filtered by adding the sample fermentation broth.

In the seventh step, after spraying goat ginseng extract on molded rice cake two times and aging at 4 ~ 10 ° C for 24 hours, the goat ginseng extract was washed 100g of goat ginseng three times in tap water, and then treated twice in microwave for 0.5 minutes. After cutting about cm, after 24 hours immersion in 70% pretanol-A, the alcohol is blown with a rotary evaporator and the remainder is walked in three layers of gauze to obtain a goat ginseng extract.

According to the method of manufacturing rice cake containing asparagus and perilla extract according to the present invention, the high quality extract and the traditional pine kumgangsong, which are known as functional and foodologically superior asparagus and persimmon fermentation technology for wine (wine) and lactic acid bacteria By making functional rice cakes using chips, processed rice cakes with high value added about 6 times higher than raw rice and traditional functional foods are manufactured with traditional functional rice cakes that satisfy the needs of consumers. It is a wide range of customized inventions with improved quality and food value.

1 is a manufacturing process diagram showing a preferred embodiment of the present invention

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

1 is a functional rice cake manufacturing process diagram of asparagus and perilla extract addition

In the present invention, the first step is a raw rice immersion (soak) step, the second step is a raw rice water draining step, the third step is a raw rice grinding step, the fourth step is a raw material mixing step, the fifth step is a rice cake manufacturing ( Steaming; steaming) step, the sixth step is a molding step, the seventh step is a low-temperature aging step, the eighth step is a functional rice cake manufacturing method including the packaging and product steps described in detail through its configuration and operation as follows.

(1) Raw rice soaking step

This step is a raw rice (or glutinous rice) immersion (soak) step of commercially purchased non-alcoholic beer and non-alcoholic wine mixed at 8: 2 (v / v) and then aged for 7 days at 4 ℃ mixed liquid (non-alcoholic beer + non-alcoholic) Wine) 5 kg of raw rice (Gyeongbuk, Uiseong, 2017) washed 20 times with tap water for 20 liters was soaked for 12 hours and used as a raw material for making rice cakes.

(2) raw rice water subtraction step

In this step, the raw rice treated in (1) was washed three times with bottled water and then used for cooking for 2 hours by using a cooker to remove water.

(3) raw rice grinding step

In this step, the raw rice treated in (2) was processed twice using a roller mill (DK 101, Donggwabg Ltd, Daegu, Korea) to prepare rice flour for rice cake manufacturing.

(4) mixing step of raw materials

This step is a step of mixing the raw rice grind of (3) and subsidiary materials (sugar, salt, asparagus extract, perilla extract). Mixing ratio was treated with rice flour (glucose rice flour) 74 ~ 88% by weight, sugar 5% by weight, salt 1% by weight, asparagus extract 3-10% by weight, perilla extract 3-10% by weight. At this time, rice (Gyeongyang Hamyangsan, 2017), sugar (Cheil Jedang), salt (Hanjugeum), asparagus, and Japanese tea were purchased from the market.

Asparagus extract was washed three times in raw water and cut into 0.5cm and then pulverized with a vacuum mixer (Jinil, k-25, Korea) for 5 minutes and used as a raw material for wine production. Hanil, W-231, Korea) After 30 minutes of treatment at 28KHz with diatomaceous earth (commercially available) and 2: 8 (asparagus wine: diatomaceous earth: v / w), the mixture is mixed with a Buchner funnel (diameter × height). = 11.2 cm × 6 cm) was added to the filter paper (Whatman No 2) and filled with about 0.5 cm of the mixed filler, followed by filtration by adding the sample mixture to the final asparagus extract. Asparagus wine (wine) production (material: asparagus 15kg, sugar 7kg, lemon juice 20g, pectinase 25g, yeast nutritional 6g, potassium pyrosulfite 2.5g, wine yeast 5g, water 12 liters) by the general wine production method Prepared.

In the preparation of perilla extract, about 0.5cm of raw leaves were cut and pulverized with a vacuum mixer (Jinil, k-25, Korea) for 5 minutes, and then passed through three layers of gauze as a primary extract. After fermentation at 37 ° C. for 24 to 36 hours, the fermentation broth was filled with a mixed filler about 0.5 cm on a filter paper (Whatman No 2) in a Buchner funnel (diameter × height = 11.2cm × 6cm), and then the sample fermentation broth was added. The filtrate was used as the final perilla extract.

(5) Step of making rice cake (steaming: steaming)

In the step (4), the material mixture is added using a rice cake making pancake (Kitchen Outlet, KH-10, Korea; Material-Aluminum: Hard, Diameter × Pot Height × Overall Height = 36cm × 22cm × 32cm). After steaming for 20 minutes, the steam was raised for 5 minutes. At this time, before steaming the steaming mixture, steaming the kumgang pine (pine) chips into the rice cake 3 (5) at intervals of 5 cm into the final steaming.

The Geumgangsong (Uljin, Pine) is 3cm × 3cm × 0.5cm (W × D × T) and sterilized at 121 ℃, 1.5 atm for 15 minutes in a high-pressure steam pot before use.

(6) forming step

This step is a mass production step of the steamed rice cake steamed in (5) using a molding machine of various shapes.

(7) low temperature aging step

This step was followed by spraying goat ginseng extract twice in the rice cake molded in (6) twice at 4 ~ 10 ℃ aging for 24 hours. At this time, Sansam ginseng (Gyeongnam, Hamyang-gun, 2016) extract was washed 100g of goat ginseng three times with tap water, treated with microwave (Hanil, K-25, Korea) twice for 2 minutes, cut about 0.5cm, and then cut to 70% pretaol-A. After immersion in (Food Additive: Edible Alcohol) for 24 hours, alcohol was blown with a rotary evaporator (Jin-il, W-126, Korea), and the remainder was walked in three layers of gauze to make the extract as a final goat ginseng extract.

(8) Packing and Product Step

This step is described in detail (7) through the configuration and operation of the functional rice cake manufacturing method, including the packaging and product steps as follows.

Hereinafter, preferred embodiments of the present invention with reference to the drawings are as follows.

(1) Example of sensory evaluation of rice cakes according to the addition amount of asparagus extract

In the present invention, the sensory evaluation of rice cakes according to the addition amount of asparagus extract was shown in Table 1.

 1) The given value is the average of 3 experiments

① sensory test

Referring to Table 1, the sensory test was performed by 10 well trained panelists who used color, taste, texture, overall palatability, and five-point intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points).

  ② Results of sensory evaluation of rice cakes according to the amount of asparagus extract added

Referring to Table 1, the results of sensory evaluation showed the highest value of 5 wt% asparagus extract added in color, taste, texture, and overall acceptability.

(2) Example of sensory evaluation of rice cakes according to the amount of perilla extract

In the present invention, the sensory evaluation of rice cakes according to the amount of perilla extract was shown in Table 2.

    1) The given value is the average of 3 experiments

① sensory test

Referring to Table 2, sensory evaluation was performed by ten well-trained panelists.

  The texture, overall preference, and the like were treated with a five-point intensity method (very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points).

② Measurement result of sensory evaluation of rice cake according to the amount of perilla extract

Referring to Table 2, the results of sensory evaluation showed that the perilla extract added amount of 3% by weight in the color, taste, texture, overall acceptability showed the highest value.

(3) pH and color of rice cake according to the addition amount of asparagus and perilla extract

 In the present invention, pH and color measurements of rice cakes according to the addition amount of asparagus and perilla extract were shown in Table 3.

1) The given value is the average of 3 experiments

 2) Addition of Asparagus and Perilla Extract = 1: 1 (w / w)

① pH and color measurement

Referring to Table 3, pH was measured using Orion (model 410A, USA) and color meter measured L (lightness), a (redness) and b (yellowness) using Color Techno System (JS555, Japan). It was. Where L is 100, white; 0, black, a values are-, green; +, red, b values are-, blue; + and yellow.

② The present invention pH and color of the rice cake according to the addition amount of asparagus and perilla mixed extract

 Evaluation results

Referring to Table 3, the pH values ranged from 3.61 to 5.99, and the L (lightness) values a (redness) and b (yellowness) values were higher in the treatments than in the treatments.

(4) Example of sensory evaluation of rice cake according to the addition of Geumsong pine chips

In the present invention, the sensory evaluation of rice cakes according to the addition of Geumsong pine chips was shown in Table 4.

    1) The given value is the average of 3 experiments

    2) Tteoksiru (Kitchen Outlet, KH-10, Korea; Material-Aluminum: Hard,

      Diameter × Pot Height × Overall Height = 36cm × 22cm × 32cm)

    3) Geumsong Song Chip Size: 3cm × 3cm × 0.5cm (W × D × T)

① sensory test

Referring to Table 4, the sensory test was performed by 10 well trained panelists who used the five-point intensity method (very bad: 1 point, bad: 2 points normal: 3 points, good: 4 points, very good: 5 points).

② Measurement result of sensory evaluation of rice cakes by adding Geumsong pine chips

Referring to Table 4, the results of sensory evaluation showed that the three treatments had the highest value in the color, taste, texture, and overall acceptability.

Claims (5)

The first step is the raw rice immersion step,
The second step is to drain the raw rice water,
The third step is the raw rice grinding step,
The fourth step is to mix rice flour, sugar, salt, asparagus extract, perilla extract,
The fifth step is the rice cake manufacturing step,
The sixth step is a molding step,
The seventh step is a low temperature aging step,
Eighth step is a rice cake manufacturing method comprising asparagus and perilla extract comprising the packaging and product steps.
The method of claim 1,
The first step is a raw rice immersion step to mix commercially non-alcoholic beer and non-alcoholic wine at 8: 2 (v / v) and then aged for 7 days at 4 ℃ and washed three times in tap water in 20 liters of mixed solution Rice cake manufacturing method comprising asparagus and perilla extract, which is immersed in 5kg of rice for 12 hours.
The method of claim 1,
The mixing ratio of the fourth step is rice flour 74 ~ 88% by weight, sugar 5% by weight, salt 1% by weight, asparagus extract 3-10% by weight, perilla extract 3-10% by weight,
The asparagus extract was washed three times in raw water and cut to about 0.5㎝ and then pulverized with a vacuum mixer for 5 minutes and used as a wine (wine) manufacturing raw material, after processing 30 minutes at 28KHz with an ultrasonic device, the asparagus Wine: Diatomaceous earth is mixed 2: 2 (v / w), and the mixed solution is filled in a Buchner funnel with about 0.5 cm of filling filling on the filter paper, followed by filtering by adding a sample mixed solution.
Asparagus wine (wine) manufacturing is a rice cake manufacturing method comprising asparagus and perilla extract, characterized in that used as a raw material prepared by the general wine production method.
The method of claim 1,
In the fourth step of the perilla extract extract about 0.5 cm of raw leaves and then pulverized with a vacuum mixer for 5 minutes, and then passed through three layers of gauze as a primary extract to add lactic acid bacteria to 1-2% by weight, 37 ℃ , Asparagus and perilla extract functional rice cake manufacturing method characterized in that the fermentation broth after the fermentation solution for 24 to 36 hours to the Buchner funnel with the mixed filler on the filter paper about 0.5 cm and filtered by adding the sample fermentation broth.
The method of claim 1,
The seventh step after the two times spray treatment of goat ginseng extract in the molded rice cake aged at 4 ~ 10 ℃ 24 hours,
The goat's ginseng extract is washed 100g of goat's ginseng three times in tap water, treated twice in a microwave for 2 minutes, cut about 0.5cm, immersed in 70% preethanol-A for 24 hours and then blown alcohol with a rotary evaporator and the rest of the gauze 3 Method to prepare asparagus and perilla extract functional rice cake to obtain a goat goat extract by folds.

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