KR20190110060A - The method for manufacturing a yomena aster rice cookie, and the yomena aster rice cookie manufactured by the method - Google Patents

Abstract

The present invention relates to a method for producing a mugwort worm rice cookie containing wormwood powder and wormwood sprout herbs to ingest the active ingredient of mugwort worms, gluten-free by using rice flour, and digestion well.

Description

The manufacturing method of mugwort rice cake containing mugwort pulp powder and the mugwort rice cookie prepared by the above method, AND THE YOMENA ASTER RICE COOKIE, AND THE YOMENA ASTER RICE COOKIE MANUFACTURED BY THE METHOD}

The present invention relates to a method for producing a mugwort worm rice cookie containing wormwood powder and wormwood sprout herbs to ingest the active ingredient of mugwort worms, gluten-free by using rice flour, and digestion well.

Rice contains about 7% protein, but because it contains a large amount of glutenin (glutentin) does not cause swelling like cookies using flour, cookies were prepared by mixing wheat flour with 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 makes a mugwort worm cookie using mugwort worms, and adds mugwort worm powder and wormwood sprouts to cookie dough so that the active ingredient of mugwort worms can be fully ingested and indigestion or allergy when ingesting flour food To avoid this, use rice flour when making cookie dough.

In addition, by adding wormwood sprouts, kkujippong extract and honeycomb honey to cookie dough to provide a manufacturing method of wormwood wormwood rice cookies containing wormwood powder to reduce the antioxidant effect and blood pressure.

Looking at the prior patent document, Korean Patent Laid-Open Publication No. 10-1256811 "Method for producing rice cookie using enzyme-treated rice powder" includes a mixing step of mixing the enzyme-treated rice powder and subsidiary material to obtain a blend; Freezing and then freezing the blend; And it describes a method for producing a rice cookie using the enzyme-treated rice flour comprising the step of thawing, molding and baking the frozen-stored formulation.

However, the present invention is to add the wormwood powder and wormwood sprouts to cookie dough to fully consume the active ingredients of wormwood, and to use rice flour to prevent indigestion or allergies when ingesting flour food, To improve the color and palatability by adding wormwood sprouts, kkujippong extract and honeycomb honey to the cookie dough in the cookie dough to provide a method of producing a wormwood rice cake containing wormwood powder to reduce the antioxidant effect and blood pressure It differs from a prior patent document.

Patent Registration No. 10-1256811 (2013.04.16)

The problem to be solved by the present invention is to provide a method for producing rice wormwood rice cookies containing wormwood powder, which allows the active ingredient of wormwood to be fully ingested and taste and aroma are enhanced.

The problem of the present invention, by adding the wormwood sprouts, kkujippong extract and honeycomb honey to the cookie dough, 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 cookie.

The present invention, the first step of preparing wormwood powder; A second step of mixing rice balls, mugwort powder, ginger powder, salt, baking powder and baking soda in a mixing bowl, and then sifting to form a basic powder; A third step of mixing a sugar and butter with a mixer to form a primary mixed solution; A fourth step of mixing an egg with the first mixed solution to form a second mixed solution; Adding a milk and vanilla to the secondary mixed solution and stirring until foaming to form a liquid mixture; A sixth step of making a rice cookie dough by dividing the base powder into five portions of the liquid mixture and mixing it with a scraper for 7 minutes; A seventh step of separating the cookie dough on a cookie plate by 25g, pressing by hand to form a round shape, and sprinkling almonds and sacha inches evenly to form a molded cookie dough; And by providing a manufacturing method of mugwort rice cake cookies comprising the eighth step of baking the molded cookie dough in the oven preheated to 160 ~ 165 ℃ 16-18 minutes, to solve the problem.

The present invention, the wormwood rice cookie is 1600 parts by weight of rice flour, 20 parts by weight of baking powder, 25 parts by weight of baking soda, 40 parts by weight of wormwood powder, 15 parts by weight of ginger powder, 1000 parts by weight of sugar, 10 parts by weight of salt, By providing a manufacturing method of mugwort rice cake, characterized in that it comprises 300 parts by weight of butter, 300 parts by weight of milk, 500 parts by weight of eggs, 15 parts by weight of vanilla, 200 parts by weight of almonds and 150 parts by weight of sacha. I want to solve.

The present invention, in the fifth step, by adding the wormwood sprouts, kkujippong extract and honeycomb honey to the cookie dough, antioxidant activity and blood pressure is reduced, by providing a method for producing wormwood rice cookies, I want to solve the problem.

The present invention is to solve the problem by providing a mugwort rice cake prepared by the manufacturing method described above.

The effect of the present invention, it is possible to provide a method of producing a mugwort rice cake containing mugwort rice flour powder so that the active ingredient of mugwort pulp is fully ingested and taste and aroma are enhanced.

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

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

Example 1. Wormwood Powder Preparation

1) the first step of washing the mugwort worms three to four times in cold water of 15 ~ 20 ℃ repeatedly;

2) a second step of boiling the mugwort worms for 1 to 2 minutes while stirring with 1 tablespoon of salt in boiling water of 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) a third step of immersing the boiled mugwort worms in cold water at 15-20 ° C. for 1 hour to 1 hour and 30 minutes and then rubbing them with hands to wash off the taste.

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

4) a fourth step of drying for 9 hours to 11 hours by completely squeezing the water of the fresh mugwort washed with cold water to set the temperature of the drying temperature to 40 ~ 60 ℃;

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) a fifth step of preparing the wormwood powder by pulverizing the dried fresh mugwort with a grinder;

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 cake containing mugwort powder

1) Material Preparation

First, in the present invention, a predetermined sample is prepared as follows in order to prepare a mugwort worm rice cookie to which wormwood powder is added.

1600 parts by weight of rice flour, 20 parts by weight of baking powder, 25 parts by weight of baking soda, 40 parts by weight of wormwood powder, 15 parts by weight of ginger powder, 1000 parts by weight of sugar, 10 parts by weight of salt, 300 parts by weight of butter, 300 parts by weight of milk, 500 parts by weight of eggs, 15 parts by weight of vanilla, 200 parts by weight of almonds, 150 parts by weight of sacha,

Rice flour is nutritious because it contains a large amount of essential amino acids, it is good for physiological metabolism in the body due to high digestion absorption rate and protein utilization rate. In addition, rice protein has the effect of improving hyperlipidemia and contains antioxidants of vitamin E, oryzanol, and tocoterhenol. In addition, by separating the peptides to suppress the increase in blood pressure, and inhibits the synthesis and accumulation of fat has the effect of preventing adult diseases.

Ginger powder acts to stimulate the secretion of digestive fluid, promote intestinal motility and treat nausea and diarrhea. Ginger rolls and shogaols, which are ginger's cheap ingredients, have a strong bactericidal action against various pathogenic bacteria, especially typhoid bacteria and cholera bacteria.

Almonds Almonds are one of the best foods to supply vitamin E and are a powerful antioxidant.

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.

2) Manufacturing method

① the first step of mixing rice balls, wormwood powder, ginger powder, salt, baking powder and baking soda in a mixing bowl, and put down 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.

② the second step of mixing the sugar and butter with a mixer to make a primary mixed solution;

Mix the sugar and butter with a mixer to melt the butter, and mix the butter and sugar with a mixer to form a primary bubble. Mixing is made in a pomade state because it may include bubbles in the dough during the manufacture of rice cookies to be constant.

③ a third step of mixing the eggs with the first mixture to form a second mixture;

Put the egg in the primary mixed solution, and mixed with a mixer to sufficiently mix the white and yolk to make a secondary mixed solution. It uses rice protein's extensibility (bubbling) and denaturation (coagulation) to make rice cookies swell, making rice cookies soft and crispy.

④ adding milk and vanilla to the secondary mixture, and stirring until foaming to form a liquid mixture;

Milk and vanilla are added to the secondary mixture and stirred until foaming to prepare a liquid mixture. By forming the foam, when the dough is prepared, pores and tissues in the rice cookie dough are formed and expanded while baking in an oven, and a rice cookie having a soft and crispy texture can be prepared without being hard.

⑤ the fifth step of making a cookie dough by dividing the basic powder into the liquid mixture in five times and mixing with a scraper for 7 minutes;

Dividing the basic powder into the liquid mixture in five times and slowly mixing the mixture mixed as a scraper for 7 minutes to prepare a cookie dough. It is mixed slowly so that the bubbles formed during the preparation of the liquid mixture are contained in the dough.

When kneading with a strong force, the air in the dough is removed and moisture is blown off when baked in the oven, making a hard rice cookie.

⑥ separating the cookie dough by 25g on a cookie plate, pressing by hand to form a round shape, and sprinkling almonds and sacha inch evenly to form a molded cookie dough;

25 g of the cookie dough is cut and molded into a cookie plate for baking in an oven. At this time, the shape of the cookie may be baked to be molded in a different shape, of course.

The molded circular cookie dough is pressed by hand to a thickness of 0.5 ~ 1cm. If the thickness is 0.5cm or less, the cookie is too thin to be easily broken, and when molded to a thickness of 1cm or more, the thickness is too thick, the crispy texture of the cookie does not appear, it is made like a bread and the texture is poor. Preferably, the molding is preferably about 0.8 mm.

⑦ the seventh step of baking the molded cookie dough in the oven preheated to 160 ~ 165 ℃ 16-18 minutes;

The reason for baking the molded cookie dough at 160 ° C. to 165 ° C. for 16 to 18 minutes is because when the cookie is baked below 160 ° C., the cookie is not baked properly, and when baked above 165 ° C., the cookie burns. In order to prevent the molded cookie dough is baked for 16 to 18 minutes in an oven preheated to 160 ℃ ~ 165 ℃ temperature. Preferably, cookies baked for 18 minutes in an oven preheated to 162 ° C. may maintain a crisp texture.

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 in cookie dough, thereby preventing indigestion or allergy caused by gluten when ingesting cookies.

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.

Example 3 Preparation of Wormwood Rice Cookies

1) Manufacturing method

Applicant prepared a wormwood rice cake by the same method as in Example 2, using a flour instead of rice flour to produce a wormwood rice cake.

2) sensory evaluation

The rice cookie prepared in Example 2 described above and the rice cookie prepared in Example 3 were evaluated for taste and aroma of wormwood rice cookies 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 3.4 3.6 3.5 Example 3 2.4 2.3 2.35

As shown in Table 1, the rice cookie prepared in Example 3 is softer than the rice cookie prepared in Example 2 to give a soft, moist and chewy texture, it can be said to be bread than rice cookies. Therefore, the rice cookies prepared in Example 2 were crispy, but the softness of rice cookies was found to be somewhat high.

Example 4. Preparation of mugwort rice cake with mugwort sprouts

1) wormwood rice cookie manufacturing

Applicant manufactures wormwood rice cakes in the same manner as in Example 2, but when kneading in the process of ⑤ of Example 2 50g fresh wormwood boiled in boiling water and soaked in cold water for 1 hour to 1 hour 30 minutes After removing the moisture of mugwort worms completely, finely chopped mugwort buds were added to the rice cookie dough to prepare mugwort rice cakes.

2) sensory evaluation

The rice cookie prepared in Example 2 described above and the rice cookie prepared in Example 4 were evaluated for the taste and aroma of the wormwood rice cookie to 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 3.4 3.6 3.5 Example 3 3.7 3.9 3.8

As shown in Table 1, the rice cookie prepared in Example 4 has a softer, moist and crispy texture than the rice cookie prepared in Example 2, and gives a mild aroma of mugwort. It was found to be high.

Example 5 Preparation of Mugwort Bubbi Rice Cookies Mixed with Mugwort Bubbi and Cucumis Extract

1) wormwood rice cookie manufacturing

Applicant is to produce a wormwood rice cookie in the same manner as in Example 4, in order to improve the functionality, when we kneaded kkujippong extract and boiled wormwood boiled in Example 3 in the process of ⑤ of Example 2 in cold water Water was mixed 1: 1 based on the weight ratio to prepare mugwort rice cake.

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 do not taste when making wormwood rice cookies. 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 mugwort rice cake.

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 rice cookie prepared in Example 2 described above and the rice cookie prepared in Example 5 were evaluated for taste, aroma and color of mugwort rice cakes 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 3.6 3.4 3.0 3.2 3.4 Example 5 3.8 3.8 3.9 4.0 4.2 3.9

As shown in Table 3, the rice cookie prepared in Example 5 is the addition of Gujippong extract compared to the rice cookie prepared in Example 2, rich in vitamin C to promote fatigue recovery, improve blood circulation By digesting well, the general preference of taste, aroma and color was found to be somewhat high.

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

Example 6. Preparation of mugwort bulrush rice cookie mixed with mugwort worms, kkujippong extract and honeycomb honey

1) wormwood rice cookie manufacturing

Applicant is to produce the wormwood rice cookies in the same manner as in Example 5, in order to enhance the functionality, kkujippong extract and boiled wormwood boiled in Example 3 in the process of ⑤ of Example 2 in cold water We mixed water and honeycomb honey in a ratio of 1: 1: 0.5 to make mugwort rice cookies.

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 do not taste when making wormwood rice cookies. 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 mugwort rice cake.

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 mixed mugwort honey with weight ratio of 1: 1: 0.5 to make mugwort rice cookie.

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 rice cookie prepared in Example 2 described above and the rice cookie prepared in Example 6 were evaluated for taste, aroma and color of mugwort rice cakes 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 Texture digestion Fatigue Recovery Comprehensive
Symbol Example 2 3.5 3.6 3.4 2.8 3.2 3.0 3.2 Example 5 3.8 3.8 3.9 3.2 4.2 4.0 3.7 Example 6 4.7 4.8 4.7 4.8 4.8 4.8 4.7

As shown in Table 5, the rice cookies prepared in Example 6 compared with the rice cookies prepared in Examples 2 and 5 by adding wormwood herbs, Gujippong extract and honeycomb, the taste and sweet flavor due to soft and moist honey is added The color is bright and the color looks good. In addition, the texture of the intake is also soft, moist, and the honeycomb of the honey is baked crispy in the oven can be seen that the texture is enhanced when ingested is added. 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 rice cookies containing mugwort extract, cudippong 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 the honeycomb honey was prepared by measuring the antioxidant activity of the rice cookies prepared. 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 Rice Cookies (%) 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 rice cookie group containing mugwort worms and kkujippong 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. Ten animals were divided into three groups, respectively: 1) control group (normal group), 2) control high fructose diet group (saline administration), 3) mugwort extract extract (mungwort we water), 4) cuzipi extract , 5) mugwort worms and kkujippong extract, 6) mugwort worms extract, kkujippong extract and honeycomb prepared with a rice cookie 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 mixing rice balls, mugwort powder, ginger powder, salt, baking powder and baking soda in a mixing bowl, and then sifting to form a basic powder;
A third step of mixing a sugar and butter with a mixer to form a primary mixed solution;
A fourth step of mixing an egg with the first mixed solution to form a second mixed solution;
Adding a milk and vanilla to the secondary mixed solution and stirring until foaming to form a liquid mixture;
A sixth step of making a rice cookie dough by dividing the base powder into five portions of the liquid mixture and mixing it with a scraper for 7 minutes;
A seventh step of separating the cookie dough on a cookie plate by 25g, pressing by hand to form a round shape, and sprinkling almonds and sacha inches evenly to form a molded cookie dough; And
The eighth step of baking the molded cookie dough in the oven preheated to 160 ~ 165 ℃ 16-18 minutes; manufacturing method of wormwood rice cake containing.
The method according to claim 1,
The wormwood powder of the first step,
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
The method of producing a wormwood rice cake containing wormwood powder produced by the fifth step of preparing the wormwood powder by pulverizing the dried fresh mugwort.

The method according to claim 1,
The mugwort rice cookie is 1600 parts by weight of rice powder, 20 parts by weight of baking powder, 25 parts by weight of baking soda, 40 parts by weight of mugwort powder, 15 parts by weight of ginger powder, 1000 parts by weight of sugar, 10 parts by weight of salt, 300 parts by weight of butter. , 300 parts by weight of milk, 500 parts by weight of eggs, 15 parts by weight of vanilla, 200 parts by weight of almonds and sachabu inch rice cookie manufacturing method comprising a 150 parts by weight.
The method according to claim 1,
In the fifth step, the antioxidant effect and blood pressure is reduced by adding wormwood sprouts, kkujippong extract and honeycomb honey to the cookie dough, wormwood rice cake manufacturing method.
Wormwood rice cake produced by the manufacturing method of claim 1.

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