KR20190110059A - The method for manufacturing a yomena aster rice muffin, and the yomena aster muffin manufactured by method - Google Patents

Abstract

The present invention relates to a method for preparing an Aster yomena rice muffin which can be well digested, comprising Aster yomena powder and Aster yomena vegetables to intake active ingredients of Aster yomena without containing gluten by using rice flour.

Description

Mugwort rice muffins containing wormwood powder and wormwood rice muffin prepared by the above method {THE METHOD FOR MANUFACTURING A YOMENA ASTER RICE MUFFIN, AND THE YOMENA ASTER MUFFIN MANUFACTURED BY METHOD}

The present invention relates to a method for producing mugwort rice muffins, which contains mugwort powder and mugwort herb, so that gluten is not contained using rice flour and is easily digested so as to consume the active ingredient of mugwort.

Rice contains about 7% protein, but because it contains a large amount of glutenin (glutentin) does not cause swelling, such as muffins using flour, muffins were prepared by mixing wheat flour in rice flour.

In order to improve this, it was prepared by adding active gluten or gluten to rice flour, but it was not flavored by excessive gluten addition, genetic allergy caused by excessive intake of gluten protein, and celiac disease caused by gluten protein.

On the other hand, a method of producing a cake or baked cookies or cookies by fermenting the luxury rice flour after gelatinizing starch with lactic acid bacteria using rice flour is disclosed in Republic of Korea Patent Registration No. 10-0345185.

However, such a rice cake has the disadvantage of increasing the viscosity of the dough to increase the volume of the rice cake and improve the texture, and in the end, the internal structure of the cake is hard, brittle and chewy like rice cake. .

In addition, Republic of Korea Patent Publication No. 10-2015-0125852 is 68% to 73.7% by weight of spicy rice powder, soybean flour 18% to 22% by weight, black sesame 2% to 4% by weight, salt 0.5% to 1% by weight, Consisting of 4% by weight to 6% by weight of sugar, it is prepared to include the nutrients of rice flour, but vitamins and minerals such as vitamin C, calcium, iron are difficult to take. In order to reinforce the above problem, the wormwood was used in the present invention.

Wormwood (yomena aster) is a perennial herb of the dicotyledon plant, Asteraceae, also known as Kwon Yeongcho, Dwarf Worm, and Sagewort, and grows in slightly damp mountains and fields.

Mugwort is used for gardening and landscaping, but Mugwort leaves and young shoots are also used for food.

Mugwort leaves are rich in vitamins A and C and contain a lot of dietary fiber to help digestion, lower blood pressure, drink juice and drink in insect bites, good for cough and asthma, and is used as an antipyretic and diuretic in oriental medicine.

In addition, when flowers bloom, wormwood leaves and stems dried licorice and drink decoction three times a day on an empty stomach can reduce the severe pain and abdominal pain from the stiff neck.

As such, although the functionality of the mugwort worms is revealed, studies on food using mugwort worms are insufficient. To compensate for this, there is a need to develop a confectionery that can be easily used by all ages.

Therefore, the present applicant uses wormwood to make wormwood muffins, and adds wormwood powder and wormwood sprouts to the muffin batter so that the active ingredients of wormwood worms can be completely ingested, Use rice flour to make muffin batters to prevent allergies.

In addition, by adding wormwood sprouts, kkujippong extract and honeycomb honey to the muffin batter to provide a method for producing a wormwood wormwood rice muffin containing the wormwood powder to reduce the antioxidant effect and blood pressure.

Looking at the prior patent document, Korean Patent Publication No. 10-1383374 "Rice muffins using sake lees and manufacturing method thereof" by adding sake powder and evaluated the color and physical properties and other sensory properties of the prepared muffins It describes a method for preparing rice muffins considering the addition amount of the main powder and considering the optimum blending ratio of functional bread.

However, in the present invention, by adding wormwood powder and wormwood sprouts to the muffin batter, the active ingredients of wormwood worms can be completely ingested, and rice flour is used to prevent indigestion or allergies when ingesting flour food. To provide a manufacturing method of mugwort rice muffins containing mugwort powder to reduce the antioxidant effect and blood pressure by adding wormwood sprouts, kkujippong extract and honeycomb honey to the muffin dough to enhance the color and palatability It differs from a prior patent document.

Republic of Korea Patent Publication No. 10-2015-0125852 (2015.11.10) Republic of Korea Patent Registration No. 10-1383374 (2014.04.02)

The problem to be solved by the present invention is to provide a method for producing a mugwort rice muffin containing a mugwort powder so that the active ingredient of mugwort is fully ingested and taste and aroma are enhanced.

Solution of the present invention, by adding wormwood sprouts, kkujippong extract and honeycomb honey to the muffin batter, the antioxidant effect and blood pressure is reduced, the wormwood containing wormwood powder to facilitate the taste and fragrant aroma and digestion It is to provide a method for producing a rice muffin.

The present invention, the first step of preparing a wormwood powder; A second step of adding rice flour, wormwood powder, baking powder, baking soda, ginger powder, and cinnamon powder together to a mixing bowl by dropping four times in a sieve to make a basic powder; A third step of preparing milk solution by mixing sugar, cooking oil, salt, eggs, and milk with milk; A fourth step of adding the powder and milk solution to the mixing bowl, adding carrots, liver onions, and sacha inches, mixing and turning the dough into a dough machine to complete the muffin dough; And a fifth step of filling the muffin cup with a heritage paper muffin cup, filling the muffin batter with 3/5 cups, garnishing with almonds and raisins, and baking in an oven preheated to 190 ° C. for 30 minutes. By providing a manufacturing method of the wormwood rice muffins to solve the problem of the present invention.

The present invention, the first step of preparing the wormwood powder, the first step of washing the fresh wormwood three to four times in cold water of 15 ~ 20 ℃ repeatedly; A second step of boiling mugwort worms for 1-2 minutes while stirring with 1 tablespoon of salt in boiling water at 100-105 ° C .; A third step of soaking the boiled wormwood in cold water at 15 to 20 ° C. for about 1 hour to 1 hour and 30 minutes and then rubbing it with a hand to wash out an unpleasant taste; A fourth step of completely drying the dried mugwort washed with cold water and setting the temperature of a drying temperature at 40 to 60 ° C. for 9 to 11 hours; And a fifth step of pulverizing the dried fresh mugwort with a grinder to produce a mugwort powder. To provide a method for producing a mugwort rice muffin, the problem of the present invention is to be solved. .

The present invention, the mugwort rice muffin is 1600 parts by weight of rice powder, 30 parts by weight of baking powder, 40 parts by weight of baking soda, 15 parts by weight of cinnamon powder, 15 parts by weight of ginger powder, 40 parts by weight of mugwort powder, 1400 parts by weight of sugar , 700 parts by weight of cooking oil, 18 parts by weight of salt, 1250 parts by weight of eggs, 2000 parts by weight of milk, 200 parts by weight of herbs, 200 parts by weight of carrots, 200 parts by weight of onions, 30 parts by weight of almonds and 15 parts by weight of raisins By providing a method of manufacturing a wormwood rice muffin characterized in that, to solve the problem of the present invention.

The present invention, by adding the wormwood sprouts, kkujippong extract and honeycomb honey to the muffin batter, characterized in that the antioxidant efficacy and blood pressure is reduced, by providing a method for producing wormwood wormwood rice muffins containing wormwood powder, To solve the problem of the invention.

The present invention is to solve the problem of the present invention by providing a wormwood rice muffin prepared by the above-described manufacturing method.

The effect of the present invention, it is possible to provide an active ingredient of mugwort worms completely, and can provide a method for producing a mugwort worm muffin containing mugwort worm powder is enhanced in taste and aroma.

The effect of the present invention, by adding wormwood sprouts, kkujippong extract and honeycomb honey to the muffin batter, the antioxidant effect and blood pressure is reduced, wormwood rice containing wormwood powder to facilitate the taste and fragrant aroma and digestion It is possible to provide a method for producing a muffin.

Figure 1 shows a method of manufacturing a mugwort muffin containing a mugwort powder.
Figure 2 shows a method of manufacturing the mugwort powder.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best describe their invention. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention.

Therefore, the experimental examples and reference examples described herein are only one of the most preferred embodiments of the present invention, and do not represent all of the technical idea of the present invention, and various equivalents and modifications that may be substituted for them at the time of the present application. It should be understood that there may be examples.

Before describing the present invention with reference to the drawings, it is not shown or specifically described for the matters that are not necessary to reveal the gist of the present invention, that is, those skilled in the art can obviously add. Make a note.

1 shows a method for producing a mugwort worm powder containing wormwood powder according to the present invention, Figure 2 shows a manufacturing method of wormwood powder.

Example 1. Wormwood Powder Preparation

1) washing the mugwort worms three to four times in cold water at 15 to 20 ° C .;

2) boil the mugwort worms for 1 to 2 minutes while stirring with 1 tablespoon of salt in boiling water at 100 ~ 105 ℃;

The reason for adding salt when boiling vegetables is to increase the thermal conductivity of water to boil vegetables in a short time to maintain the color, texture and freshness of vegetables.

3) soaking the boiled mugwort worms in cold water at 15-20 ° C. for 1 hour to 1 hour and 30 minutes, and then rubbing with hands to soak in a mild taste;

Soak boiled wormwood in cold water and scrub to remove the peculiar taste of wormwood.

4) drying the water for 9 hours to 11 hours by completely squeezing the water of the fresh mugwort washed with cold water and setting the temperature of the drying temperature to 40 to 60 ° C;

The fresh mugwort worms from which the astringent bitterness is removed are dried at 40 to 60 ° C. for 24 hours. The drying may proceed by hot air drying, freeze drying, vacuum drying method.

5) pulverizing the dried fresh mugwort with a grinder to produce mugwort powder;

The dried mugwort crushed may be pulverized, pulverized, ultrafine pulverized, air milled and pulverized.

This means that the finer the particles, the softer the quality of the product, the less strain on the stomach when ingested, and the higher the rate of absorption in the body. Therefore, it is preferably pulverized with a primary multipurpose pulverizer, and pulverized with a secondary ultrafine pulverizer to powder it.

Example 2. Preparation of mugwort rice muffins containing mugwort powder

1) Material Preparation

First, in the present invention, a predetermined sample is prepared as follows in order to prepare a mugwort muffin with added mugwort powder.

1600 parts by weight of rice powder, 30 parts by weight of baking powder, 40 parts by weight of baking soda, 15 parts by weight of cinnamon powder, 15 parts by weight of ginger powder, 40 parts by weight of mugwort powder, 1400 parts by weight of sugar, 700 parts by weight of cooking oil, 18 parts by weight of salt , 1250 parts by weight of eggs, 2000 parts by weight of milk, 200 parts by weight of wormwood herbs, 200 parts by weight of carrots, 200 parts by weight of onions, 30 parts by weight of almonds, 15 parts by weight of raisins, 15 parts by weight of sacha

2) Manufacturing method

① first step of preparing wormwood powder;

Wormwood powder is prepared as in Example 1.

② a second step of adding rice flour, wormwood powder, baking powder, baking soda, ginger powder, cinnamon powder together to a mixing bowl and dropping four times in a sieve to make a basic powder;

Mugwort pulp powder prepared in Example 1, rice powder, cinnamon powder, ginger powder, salt, baking powder and baking soda mixed, and sifted to remove foreign substances and lumps.

③ the third step of mixing the milk with sugar, cooking oil, salt, eggs, milk to make a milk solution;

Milk is mixed with sugar, cooking oil, salt, eggs and milk to make milk.

④ adding the ground powder and milk solution to the mixing bowl, and put the carrots, green onions, sacha inch, and shredded, mixed and turned to the kneader to complete the muffin dough;

Add the ground powder and milk solution, and add carrot, onion, and sacha inch to complete the muffin dough. Carrots contain vitamin A, which meets fat-soluble components, enhances the absorption in vivo, liver onions have a sweet taste, and sacha inches have a crispy texture, and thus, are added to enhance the texture.

Hereinafter, a brief description will be given of the quaternary inch used in the present invention.

Sacha inchi is a perennial all-eyed tree and its seeds, corresponding to the Rheumaceae. The fruit is star-shaped and seeds are edible like nuts. Rich in omega 3 and 6 fatty acids, essential fatty acids, can help prevent cardiovascular disease.

Sacha-inch consists of 27% protein, 35-60% fat, alpha-tocopherol (vitamin E), carotenoids, and dietary fiber, and most of the fats are omega-3 fatty acids (45 ~) 53%), omega 6 fatty acids (34-39%) and omega 9 fatty acids (6-10%), which is good for cardiovascular health, such as high blood pressure or arteriosclerosis.

⑤ the fifth step of putting the muffin cup in a muffin mold, 3/5 cups of the muffin batter, garnish with almonds and raisins, and bake in an oven preheated to 190 ° C. for 30 minutes;

Place a muffin cup in a muffin mold and fill the muffin batter 3/5. If you fill more than 3/5, it can overflow.

The reason for baking the molded rice muffin dough at 190 ° C. for 16 to 18 minutes is that when baked at 190 ° C. or less, the rice muffins are not baked properly. In order to prevent this, the inside of the baked muffin dough is baked for 30 minutes in an oven preheated to 190 ° C. If you bake it for more than 30 minutes, it will burn.

In the following, the gluten will be briefly described. Gluten is a component made by combining glutenine and gliadin in wheat, barley and oats. It is a type of insoluble protein that does not dissolve in water.

When wheat is kneaded by adding water to flour, glutenine and gliadin bind to each other by physical movement to form an elastic thin film, which is gluten. The film of gluten captures the carbon dioxide produced by yeast or baking powder to inflate bread or cakes and produce chewy noodles and bread.

However, the gluten is not completely digested, which stimulates the immune system in the small intestine mucosa, and can cause symptoms such as digestive diseases, immune diseases, asthma and headaches.

Some people complain of discomfort when eating wheat, which may include wheat allergy and gluten intolerance, including celiac bottles.

Therefore, the present inventors aimed to prevent gluten from being produced by using rice flour when muffin kneading, and to prevent indigestion or allergy due to gluten when ingesting rice muffins.

Example 3. Mugwort rice muffins prepared with flour

1) Manufacturing method

Applicant prepared wormwood muffins in the same manner as in Example 2, but produced wormwood muffins using flour instead of rice flour.

2) sensory evaluation

The muffins prepared in Example 2 described above and the muffins prepared in Example 3 were evaluated for taste and aroma of wormwood muffins for 30 men and women in their 10s to 50s.

The evaluation result was expressed as an average value using a 0-5 point scale, and the larger the number, the better.

flavor incense Comprehensive Preference Example 2 3.5 3.7 3.6 Example 3 3.1 3.5 3.2

As shown in Table 1, the muffins prepared in Example 2 are softer, moist and chewy than the muffins prepared in Example 3, and have a slightly higher overall preference of taste and aroma by giving out the aromatic aroma of mugwort. Could know.

Example 4. Preparation of mugwort rice muffins with mugwort sprouts

1) Manufacturing method

Applicant manufactures wormwood muffins in the same manner as in Example 2, but in the process of ⑤ of Example 2 boiled 50 g of fresh wormwood in boiling water and soaked in cold water for 1 hour after we bite Mugwort muffins were prepared by completely removing and slicing wormwood herbs to the muffin batter.

2) sensory evaluation

The muffins prepared in Example 2 described above and the muffins prepared in Example 4 were evaluated for taste and aroma of mugwort muffins in 30 men and women in their 10s to 50s.

The evaluation result was expressed as an average value using a 0-5 point scale, and the larger the number, the better.

 flavor incense Texture Allergies Comprehensive Symbol Map Example 2 3.5 3.7 3.8 Does not occur 3.7 Example 4 3.5 3.5 3.7 Occurs 3.2

As shown in Table 1, the muffins prepared in Example 2 have a soft, moist and chewy texture similar to the muffins prepared in Example 3, and have a fragrant aroma of wormwood, but allergy caused by flour does not occur. I can see that it does not.

Example 5. Preparation of mugwort rice muffins mixed with cucurbita herb and cucurbita extract

1) wormwood rice muffin manufacturing

Applicant manufactures wormwood muffins in the same manner as in Example 4, but in order to enhance functionality, when we kneaded kkujippong extract and boiled wormwood in Example 3 in the process of ⑤ of Example 2 in cold water Mugwort worms were prepared by mixing 1: 1 based on the water weight ratio.

Gujippong extract and boiled mugwort worms in cold water when we mix 2: 1 with water, the taste of Gujippong extract is so strong that only mugwort worms are not tasted in the production of mugwort rice muffins. In addition, if we mix gujippong extract and boiled mugwort in cold water, we mix water 1: 2, boiled mugwort in cold water, because we have a bitter taste of water, so it is difficult to consume boiled mugwort in cold water. Was mixed 1: 1 based on the weight ratio to prepare a wormwood rice muffin.

Hereinafter, a brief description of the kkujippong extract used in the present invention.

Cudrania is a Moraceae, rich in aspartic acid, detoxifies alcohol, and the effect of Cudrania fruit helps to recover from fatigue of the liver, flavonoids to facilitate blood circulation, and rutin to the capillaries. By strengthening, it is good for vascular disease and has the effect of preventing cardiovascular diseases such as hypertension and cerebral hemorrhage.

In addition, we used some mixture of wormwood in cold water because we have bitter taste but water contains catechin.

2) sensory evaluation

The muffins prepared in Example 2 described above and the muffins prepared in Example 5 were evaluated for taste, aroma and color of mugwort muffins for 30 men and women in their 10s to 50s.

The evaluation result was expressed as an average value using a 0-5 point scale, and the larger the number, the better.

flavor incense color Fatigue Recovery digestion Comprehensive Preference Example 2 3.5 3.7 3.4 3.0 3.2 3.4 Example 5 3.7 3.9 3.7 4.2 4.2 4.0

As shown in Table 3, the muffin prepared in Example 5 was added to the Gujippong extract compared to the muffin prepared in Example 2, rich in vitamin C to promote fatigue recovery, improve blood circulation and digestion By doing well, it was found that the overall preference of taste, aroma and color was rather high.

Therefore, mugwort muffins using wormwood powder according to the present invention is expected to be used in a variety of meals, snacks, nutrition.

Example 6. Preparation of Mugwort Bubbly Rice Muffins mixed with Mugwort Bubbi, Cucumber Extract and Honeycomb Honey

1) wormwood rice muffin manufacturing

Applicant to prepare the wormwood muffins in the same manner as in Example 5, in order to enhance the functionality, we kneaded kkujippong extract and boiled wormwood in Example 3 in the process of ⑤ of Example 2 in cold water Mugwort muffins were prepared by mixing water and honeycomb at a ratio of 1: 1: 0.5 by weight.

Gujippong extract and boiled mugwort worms in cold water when we mix 2: 1 with water, the taste of Gujippong extract is so strong that only mugwort worms are not tasted in the production of mugwort rice muffins. In addition, if we mix gujippong extract and boiled mugwort in cold water, we mix water 1: 2, boiled mugwort in cold water, because we have a bitter taste of water, so it is difficult to consume boiled mugwort in cold water. Was mixed 1: 1 based on the weight ratio to prepare a wormwood rice muffin.

In addition, the honeycomb honey is not easy to be ingested because the sweetness is too strong when mixed in the same amount by weight ratio, and when mixed in less than 0.5 weight ratio, the taste and aroma of the honeycomb does not appear preferably when kneading the extract and the above embodiment Boiled mugwort boiled in 3 in cold water, we prepared mugwort rice muffins by mixing water and honeycomb honey in a weight ratio of 1: 1: 0.5.

Hereinafter, the honeycomb honey used in the present invention will be briefly described.

Honeycomb honey has the effects of enhancing immunity, restoring energy, regenerating skin, improving anemia and constipation, and in particular, the honeycomb used as a raw material of chewing gum feels like chewing gum. Promotes digestion and inhibits the growth of Helicobacter bacteria by antibacterial action.

2) sensory evaluation

The muffins prepared in Example 2 and the muffins prepared in Example 6 were evaluated for the taste, aroma, and color of wormwood muffins in 30 men and women in their 10s to 50s.

The evaluation result was expressed as an average value using a 0-5 point scale, and the larger the number, the better.

flavor incense color Texture digestion Fatigue Recovery Comprehensive
Symbol Example 2 3.5 3.7 3.4 2.8 3.2 3.0 3.2 Example 5 3.7 3.8 3.7 3.2 4.2 4.2 3.7 Example 6 4.7 4.7 4.7 4.8 4.8 4.7 4.7

As shown in Table 5, the muffins prepared in Example 6 were added wormwood herbs, Gujippong extract and honeycomb compared to the muffins prepared in Example 2, the taste and sweet aroma due to the soft and moist honey was added, color This bright color makes the color look good. In addition, texture intake, bread is soft and moist like castella, and the honeycomb of honeycomb is baked crispy in the oven. In addition, as the honeycomb chews, the secretion of saliva becomes more active, so that the digestion is promoted, and thus the overall preference is significantly increased.

Experimental Example 1. Antioxidant efficacy of muffins containing mugwort extract, kkujippong extract and honeycomb honey

 1) control group (normal group), 2) control group (tocophenol), 3) mugwort worm extract administration (mugwort worm we water), 4) coo zippong extract, 5) wormwood worm and kkujippong extract, 6) wormwood worm extract, kkujippong extract And honeycomb honey was prepared by measuring the oxidative efficacy of the prepared muffins. 100 μl of the solution diluted in MeOH at the concentration of 0, 100, 250, 500 μg / ml and 100 μl of the 015mM DPPH (Sigma, USA) solution were mixed in a 96-well plate, blocked at room temperature, and reacted for 30 minutes. The absorbance was measured at 517 nm using a microplate reader (Tecan, Italy). The Positivie control used α-tocopherol. Antioxidant efficacy was determined by measuring three times the radical scavenging ability (IC50) of the sample when the absorbance was reduced by 50%. Indicated.

Antioxidant Effect of Muffins (%) 100 μg / ml 250 μg / ml 500 μg / ml 1) control group 0 0 0 2) positive control 50 75 90 3) Mugwort administration group 24 42 60 4) Cudrania Extract 40 55 65 5) Mugwort and Cudrania Extract 69 75 88 6) Mugwort and Cucumber Extract and Honeycomb Honey 75 89 100

As a result, it was confirmed that the radical scavenging ability was excellent in the muffin group containing mugwort and Cudrania extract and honeycomb honey.

This is an antioxidant component rich in gujippong and mugwort worms and honeycomb honey as the rutin component of gujippong is a kind of vitamin P, thereby preventing the destruction of vitamin C, which is weak to heat, thereby improving the antioxidant effect.

Experimental Example 2. Blood pressure reducing effect of mugwort worm extract, kkujippong extract and honeycomb honey

30 Sprague-Dawley (SD) male 7-week-old males were bred in Samtako (Osan, Korea).

In the thermo-humidity device maintained at a temperature of 23 ± 2 ℃ and a humidity of 50 to 60%, the animals were bred for 12 hours in an environment in which the memorization and the light machine were automatically formed. 10 animals were divided into three groups: 1) control group (normal group), 2) control high fructose diet group (saline administration), 3) mugwort extract (administration we water), 4) cuzipi extract , 5) mugwort worms and kkujippong extract, 6) mugwort worms extract, kkujippong extract and honeycomb muffins were prepared for 4 weeks. The concentration was administered orally at a concentration of 500 mg / kg / day.

The average systolic blood pressure of rats was measured in the tail artery using automatic sphygmotonography (Muromachi Kikai, Tokyo, Japan). At least 8 blood pressures were measured for each individual, and 5 measurements within 5 mmHg were used as the average value.

Blood pressure (mmHg) 1 week 2 weeks 3 weeks 4 Weeks 1) control group 98 99 100 98 2) positive control 142 143 145 144 3) Mugwort administration group 132 130 128 125 4) Cudrania Extract 130 128 120 115 5) Mugwort and Cudrania Extract 128 125 115 110 6) Mugwort and Cucumber Extract and Honeycomb Honey 117 102 97 95

As a result, the blood pressure was decreased in the group administered with Wormwood worm extract, Cucumis extract, and honeycomb honey at 4 weeks.

This is the wormwood extract, kkujippong extract and honeycomb honey is to break down the cholesterol in the body, inhibit the proliferation of fat cells in the body, remove the waste in the body, blood flow is improved to reduce blood pressure.

Claims (5)

A first step of preparing wormwood powder;
A second step of adding rice flour, wormwood powder, baking powder, baking soda, ginger powder, and cinnamon powder together to a mixing bowl by dropping four times in a sieve to make a basic powder;
A third step of preparing milk solution by mixing sugar, cooking oil, salt, eggs, and milk with milk;
A fourth step of adding the powder and milk solution to the mixing bowl, adding carrots, liver onions, and sacha inches, mixing and turning the dough into a dough machine to complete the muffin dough; And
Containing mugwort powder, including step 5 muffin cup muffin cup into the muffin mold, filling the muffin batter 3/5 cups, garnish with almonds and raisins, and bake in an oven preheated to 190 ℃ 30 minutes Mugwort rice muffin manufacturing method.
The method according to claim 1,
The first step of preparing the wormwood powder,
The first step of washing the mugwort worms 3 to 4 times in cold water of 15 ~ 20 ℃ repeatedly;
A second step of boiling mugwort worms for 1-2 minutes while stirring with 1 tablespoon of salt in boiling water at 100-105 ° C .;
A third step of soaking the boiled wormwood in cold water at 15 to 20 ° C. for about 1 hour to 1 hour and 30 minutes and then rubbing it with a hand to wash out an unpleasant taste;
A fourth step of completely drying the dried mugwort washed with cold water and setting the temperature of a drying temperature at 40 to 60 ° C. for 9 to 11 hours; And
And a fifth step of preparing the wormwood powder by pulverizing the dried mugwort worm with a pulverizer.
The method according to claim 1,
The mugwort rice muffins are 1600 parts by weight of rice powder, 30 parts by weight of baking powder, 40 parts by weight of baking soda, 15 parts by weight of cinnamon powder, 15 parts by weight of ginger powder, 40 parts by weight of mugwort powder, sugar 1400 parts by weight, cooking oil 700 weight Mugwort, characterized in that it comprises 18 parts by weight of salt, 1250 parts by weight of eggs, 2000 parts by weight of milk, 200 parts by weight of wormwood herbs, 200 parts by weight of carrots, 200 parts by weight of onions, 30 parts by weight of almonds and 15 parts by weight of raisins Method of making rice muffins.
The method according to claim 1,
The method of producing a wormwood rice muffin containing wormwood powder, characterized in that the antioxidant efficiency and blood pressure is reduced by adding wormwood sprouts, kkujippong extract and honeycomb honey to the muffin dough.
Mugwort rice muffins produced by the manufacturing method of claim 1.

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