KR20190134145A - Rice cake with Castanea crenata inner shell and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a rice cake with a Castanea crenata shell and to a manufacturing method thereof and, more specifically, to a rice cake with a Castanea crenata shell, which prepares rice cake dough by mixing glutinous rice flour and the Castanea crenata shell and injects chestnut fillers in the rice cake dough to manufacture rice cake, thereby having improved taste, flavor, and texture, and improving consumer preferences and health functionality by including various nutritional ingredients such as carbohydrates of the chestnut and the Castanea crenata shell, fibers, vitamins, calcium and polyphenols, and to a manufacturing method thereof.

Description

Rice cake with Castanea crenata inner shell and manufacturing method

The present invention relates to a yeast rice cake and a method for manufacturing the same, and specifically, to make a rice cake dough by mixing glutinous rice flour and yulpi, and to prepare a rice cake by putting chestnut paste in the rice dough, improving the taste, flavor and texture of the rice cake In addition, the present invention relates to a yulpi rice cake and a method for manufacturing the same, which contain various nutritional ingredients such as carbohydrates, fiber, vitamins, calcium, and polyphenols of chestnuts and yulpi to improve consumer preference and health functionalities.

Tteok is a food made by mixing grains with water and kneading, and is one of the traditional foods of our country. There are various kinds of recipes, and the recipes are very well developed. (Sook-ja. 1998. Korean rice cakes. Earth Culture History).

Rice cakes in Korea use grains such as non-glutinous rice, glutinous rice, sorghum and tea as basic ingredients, and various ingredients are made by properly mixing beans, sesame seeds and various nuts, fruits, and vegetables as ingredients. Rice cakes made using such a variety of ingredients are not only nutritionally superior foods, but also our fine traditional foods with various colors and shapes (Han BR. 2002. KOREAN J. SOC. FOOD COOKERY SCI. Vol. 18. 5). Chestnuts, jujube, pine nuts, persimmons, hodo, peaches, and apricots were used as fruits and nuts, and sugar, leaf, stone, radish, mugwort, vegetables, pepper, and liquor were used as flavoring ingredients. (Hong JS. 2005. Funcional and Qualitative Characteristics of Astringent Persimmon Paste and Korean Rice Cake.Dongduk women's University).

Recently, as interest in health functional foods, which contribute to health promotion, disease prevention and cure, has increased, the demand for this has increased. Accordingly, researches for developing various functional foods are also competitively conducted (Kang MY, Lee YL, Nam SH. 2003. Characterization of the germinated rices to examine an application potentials as functional rice processed food.Korean Journal of food scenceand technology. 35, No. 4, pp. 696-701).

Yulpi is a by-product of thin skins wrapped around chestnuts. It is known that yulpi has the effects of bleeding, hemostasis, health, health and detoxification of chil venom, and improvement of wrinkles. Number of service Donguibogam editorial board. Donguibogam tangaek side. Donguibogam. p.1383. 1993., Lee, HJ , Lee, BJ, Lee, DS, Seo, YW DPPH radical scavenging effect and in vitro lipid peroxidation inhibition by portulaca alecea. KorenaJ. Biotechnol Dioeng. 18: 165-169,2003)

Korean Patent No. 10-1811034 relates to a whitening composition comprising a fermentation product of a yul enzyme digestion. The fermentation product of a yul enzyme digestion shows excellent enzymatic inhibitory activity of tyrosinase and melanin biosynthesis without showing cytotoxicity. And since it has an effect of inhibiting the expression of the genes associated with it can be usefully used for the prevention or treatment of skin whitening, pigmentation, and derived from a plant that has been used for a long time, unlike artificially synthesized compounds have side effects and safety Since it is not a problem, a whitening composition including a fermentation product of yul enzyme digestion useful for manufacturing cosmetics, pharmaceuticals or health foods is disclosed.

Korean Unexamined Patent Publication No. 10-2014-0110565 is a composition for preventing and treating skin aging containing the extract of Yulpi or purified as an active ingredient. External skin pharmaceutical composition for the prevention and treatment of skin aging with excellent activity, superoxide dismutase (SOD) -like activity, Xanthine oxidase inhibitory activity, and nitrite scavenging inhibitory activity Or it discloses about a cosmetic composition.

As mentioned above, yulpi is widely used as a raw material for functional cosmetics and skin treatments, but it contains a lot of tannins and has a bitter taste, so it is rare to use it as a food material. It is a reality.

Korea Patent Registration No. 10-1811034 (2017.12.14.) Korea Patent Publication No. 10-2014-0110565 (2014.09.17.)

The present invention has been made to solve the problems as described above and to provide the necessary technology,

By mixing glutinous rice flour and yulpi to make rice cake dough, and by putting chestnuts into the rice cake to make rice cake, it improves the taste, flavor and texture of rice cake, carbohydrate, fiber, vitamins, calcium and poly of chestnut and yul It is an object of the present invention to provide a yulpi rice cake and a method for producing the same which contain various nutritional ingredients such as phenol and have an effect of improving consumer preference and health function.

As one embodiment of the present invention for achieving the above object,

One embodiment of the present invention is a rice cake powder to prepare a rice cake powder by mixing the yeast blood powder, sugar and salt in a glutinous rice powder soaked in water at 15 to 20 ℃ for 5 to 6 hours and pulverizing one or more times Manufacturing step; A rice cake manufacturing step of making rice cakes by steaming the rice cake powder prepared in the rice cake dough powder production step at 90 to 100 ° C. for 20 to 40 minutes and then steaming for 3 to 7 minutes; Rice cake punching and cooling step of cooling the heat after forming the sticky oil by punching and punching the surface of the rice cake prepared in the rice cake manufacturing step; Rice cake forming step of punching in the rice cake punching and cooling step and putting 40 to 60 parts by weight of chestnut flour into 100 parts by weight of cooled rice cake; And rice cake packaging step of wrapping the starch powder on the surface of the rice cake formed in the rice cake molding step; and packaging the yulpi rice cake.

In the present invention, the dough dough powder production step, it may be characterized in that it is added by mixing 10 to 20 parts by weight, 5 to 10 parts by weight of sugar and 5 to 10 parts by weight of salt with respect to 100 parts by weight of glutinous rice powder. .

In the present invention, the chestnut used in the rice cake molding step, after boiling water dried boiled chestnut 100 parts by weight of any one of sugar, syrup and honey to 40 to 50 parts by weight, salt 5 to 10 parts by weight It may be characterized in that it is produced evenly beaten.

Another embodiment of the present invention can provide a yulpi rice cake which is produced by the above method.

Yulpi rice cake and a method of manufacturing the same according to an embodiment of the present invention by mixing the glutinous rice flour and yulpi to make a rice cake dough, and put the chestnut paste in the dough dough, to improve the taste, flavor and texture of the rice cake In addition, it contains various nutritional ingredients such as carbohydrates, fiber, vitamins, calcium, and polyphenols of chestnut and yulpi, which has the advantage of improving consumer preference and health functionalities.

1 is a flowchart showing a method of manufacturing a yulpi rice cake according to an embodiment of the present invention for each step.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, embodiments of the invention may be modified in many different forms and should not be construed as limited to the embodiments set forth herein.

Throughout the specification of the present invention, when a part is said to "include" a certain component, it means that it can further include other components, without excluding the other components unless otherwise stated.

The terms “about”, “substantially”, and the like as used throughout the specification of the present invention are used at or near the numerical values when the manufacture and material tolerance inherent in the meanings mentioned are given, and the present invention In order to facilitate the understanding of the agreement, accurate or absolute figures are used to prevent unscrupulous infringers from using the disclosures unfairly.

The present invention relates to a yulpi rice cake and a method for manufacturing the same, the method of manufacturing yulpi rice cake according to the invention may include a rice cake dough manufacturing step, rice cake manufacturing step, rice cake punching and cooling step, rice cake molding step and rice cake packaging step. have.

Hereinafter, the manufacturing method of yulpi rice cake which concerns on one Embodiment of this invention is demonstrated concretely. Yulpi rice cake according to an embodiment of the present invention can be more clearly understood by the manufacturing method described below.

1 is a flowchart showing a method of manufacturing a yulpi rice cake according to an embodiment of the present invention for each step.

First, the dough dough manufacturing step can be performed (S ₁₀₀ ).

Rice cake dough powder manufacturing step of preparing rice cake powder can be carried out by pulverizing at least one time by mixing yulpi powder, sugar and salt in glutinous rice powder soaked in water at 15 to 20 ° C. for 5 to 6 hours. .

According to one embodiment of the present invention, in the dough dough manufacturing step characterized in that the mixture is added by mixing 10 to 20 parts by weight, 5 to 10 parts by weight of sugar and 5 to 10 parts by weight of salt with respect to 100 parts by weight of glutinous rice powder can do.

When the glutinous rice is soaked in water for 5 to 6 hours, the glutinous rice may be influenced by the luxury of the glutinous rice even when the glutinous rice is cooked.

Yulpi powder when the dough dough is prepared in less than 10 parts by weight, the taste, aroma, flavor and texture of the yulpi is not well expressed and the useful components of yulpi is also low in content does not exhibit sufficient functionality There is a problem in that, when the yeast dough powder is mixed in excess of 20 parts by weight when the dough dough powder is manufactured, the chewy texture of the rice cake is reduced and a rough texture is formed due to the ingredients of yulpi, which may lower consumer preference.

Yulpi is sufficiently washed in water and subjected to high temperature heat treatment to reduce tannin, a water-soluble component contained in yulpi, which reduces yup's unique astringent taste and gives rice cakes a savory taste and flavor.

In addition, when the mixture of glutinous rice flour, yulpi powder, sugar and salt to be pulverized less than once, there is a problem that the rice cake dough powder particles are uniform, so that the texture of the rice cake may be rough.

Therefore, in the dough dough manufacturing step, 10 to 20 parts by weight of yeast blood powder, 5 to 10 parts by weight of sugar and 5 to 10 parts by weight of salt are added to 100 parts by weight of glutinous rice flour, mixed and pulverized one or more times and then lowered to a sieve. It is most preferable to prepare dough powder.

Next, the rice cake dough powder prepared in the dough dough manufacturing step can be boiled for 20 to 40 minutes at 90 to 100 ℃ and then steamed for 3 to 7 minutes to perform the rice cake manufacturing step (S ₂₀₀ ). .

If you boil the pastry powder for less than 90 ℃ or less than 20 minutes, the rice cake will become unripe and the texture of the pastry dough may be degraded due to the hard or rough texture. If you boil for a while the rice cake is too excessively ripened or withered, the chewy texture is reduced and the rice cake molding is difficult.

In addition, moistening the steamed rice cake can improve the taste and texture of the rice cake by perfecting the luxury of the rice dough with the remaining heat after cooking the rice dough at a high temperature. There is a problem that the luxury of not enough is made, if the moxibustion for more than 7 minutes there is a problem that the pastry dough becomes excessively luxury.

Therefore, in the rice cake manufacturing step, it is most preferable to boil the rice cake dough at 90 to 100 ° C. for 20 to 40 minutes, and then to prepare the rice cake by steaming for 3 to 7 minutes.

Next, after applying the oil on the surface of the rice cake prepared in the rice cake manufacturing step and punching to form a sticky rice can be carried out the rice cake punching and cooling step (S ₃₀₀ ).

Oiling and punching the surface of the cooked rice cake has the advantage of preventing rice cakes from sticking to rice cakes or hands, and extending the shelf life of rice cakes by blocking moisture and air. There is an advantage that can promote sue.

In addition, due to the punching of the rice cake sufficiently, the viscosity of the rice cake is strengthened, and there is an advantage of manufacturing a rice cake with a chewy texture.

Therefore, in the rice cake punching and cooling step, it is most preferable to cool the heat after oiling and punching the surface of the rice cake to form a stickiness.

Next, the rice cake punching and cooling step may be carried out in the rice cake molding step of molding into a predetermined shape by putting 40 to 60 parts by weight of chestnut paste in 100 parts by weight of the rice cake cooled to heat (S ₄₀₀ ).

According to an embodiment of the present invention, the chestnut gold used in the rice cake forming step, any one of sugar, syrup and honey 40 to 50 parts by weight, salt 5 to 5 to 100 parts by weight of dried boiled chestnut moisture It may be characterized by being prepared evenly put 10 parts by weight.

In the present invention, by using the yulpi and the chestnut during the production of the dough dough improves the sensory taste, such as the taste, aroma, flavor and texture of the chestnut in the rice cake, nutrition of the chestnut in the rice cake by manufacturing the rice cake using the whole ingredient By containing a large amount of ingredients and useful ingredients, there is an advantage that rice cakes satisfying both nutritional and functional aspects can be prepared.

When the chestnut paste is added to the rice cake at less than 40 parts by weight, there is a problem that it cannot produce the taste of the chestnut and the shape can not be made uniformly.The chestnut paste is added to the rice cake by more than 60 parts by weight. If you do a large amount of chestnut gold, there is a problem that the texture of the rice cake is inhibited and the sweetness is excessive, the rice cake wrapped in the chestnut crack is broken or the rice cake is not properly formed.

Therefore, in the mochi forming step, boiled chestnuts are dried by boiling water and then pounding evenly with 100-50 parts by weight of sugar, syrup and honey, and adding 40 to 50 parts by weight of salt and 5 to 10 parts by weight of salt. 40 to 60 parts by weight of 100 parts by weight is most preferably molded into a certain shape.

Next, the rice cake packaging step of applying the starch powder on the surface of the rice cake formed in the rice cake molding step may be performed (S ₅₀₀ ).

Hereinafter, according to one embodiment of the present invention was prepared Yulpi rice cake of the Example, and unlike the one embodiment of the present invention, after manufacturing the yulpi rice cake of Comparative Example, the sensory test of the yulpi rice cake of Examples and Comparative Examples was performed. . Yulpi rice cake according to an embodiment of the present invention can be more clearly understood by the sensory test described later.

I. Sensory Test

According to one embodiment of the present invention was prepared in Example 1 to 3 yulpi rice cake, prepared according to one embodiment of the present invention, by adding the content of yulpi added to the dough dough different from the conditions defined in the present invention Yulpi rice cakes of Comparative Examples 1 to 5 were prepared, and rice cakes of Comparative Example 6 were not prepared at all.

Yulpi rice cake of Example 1, Yulpi rice cake of Comparative Examples 1 to 5 and rice cake of Comparative Example 6 were prepared by the following method.

[Production method of sensory test]

1. Rice cake dough powder production step : 100 parts by weight of glutinous rice powder soaked in water at 20 ° C. for 6 hours, mixed with a certain ratio of yeolpi powder, 5 parts by weight of sugar and 5 parts by weight of salt, and then pulverized twice and then lowered on the dough Prepare a powder. Yulpi powder content is shown in Table 1 below.

(Unit: parts by weight)
Glutinous rice flour
Yulpi powder
Salt
Sugar
Example 1
100
10
5
5
Example 2
100
15
5
5
Example 3
100
20
5
5
Comparative Example 1
100
3
5
5
Comparative Example 2
100
5
5
5
Comparative Example 3
100
30
5
5
Comparative Example 4
100
40
5
5
Comparative Example 5
100
50
5
5
Comparative Example 6
100
0
5
5

2. Rice cake manufacturing step : steamed rice dough powder at 100 ℃ for 30 minutes, and then steamed for 5 minutes.

3. Rice cake punching and cooling step : Apply oil evenly on the surface of rice cake and punch to form a sticky rice, and then cool it.

4. Rice cake forming step : 50 parts by weight of chestnut paste in 100 parts by weight of rice cake is molded into a certain shape.

5. Rice cake packaging step : After packing starch powder on the surface of rice cake.

[Result of sensory test]

The sensory test is performed on the yulpi rice cakes of Examples 1 to 3, the yulpi rice cakes of Comparative Examples 1 to 5 and the rice cakes of Comparative Example 6.

The sensory test was performed by randomly selecting 50 adult male and female panelists from 20 to 60 years, and the panelists prepared the yeast rice cakes prepared by Examples 1 to 3 and Comparative Examples 1 to 5 and the rice cakes prepared by Comparative Example 6. It was tasted and evaluated using a 10-point evaluation method for taste, color, aroma, flavor, and texture. The results of the average sensory test for 50 panelists are shown in Table 2 below.

　
flavor
incense
color
zest
Organization
Comprehensive Symbol Map
Example 1
9.3
9.3
9.2
9.4
9.3
9.3
Example 2
9.2
9.2
9.0
9.2
9.1
9.1
Example 3
9.0
9.1
8.9
9.1
9.0
9.0
Comparative Example 1
8.6
8.4
8.5
8.4
8.5
8.5
Comparative Example 2
8.5
8.5
8.3
8.3
8.4
8.4
Comparative Example 3
7.6
7.5
7.8
7.4
7.5
7.6
Comparative Example 4
7.1
7.3
6.9
6.8
7.0
7.0
Comparative Example 5
6.9
7.3
6.4
6.1
6.1
6.6
Comparative Example 6
8.8
8.8
8.5
8.6
8.5
8.6

* Sensory test value (10: Very good, 0: Very bad)

Table 2 shows the results of the sensory test for yulpichi rice cakes of Examples 1 to 3, yulpi rice cakes of Comparative Examples 1 to 5 and rice cake of Comparative Example 6 prepared according to an embodiment of the present invention, Yulpi rice cakes of Examples 1 to 3 prepared according to one embodiment were found to be excellent in overall preference.

As shown in Table 2, the yeast rice cakes of Examples 1 to 3 prepared according to an embodiment of the present invention by mixing the yeast blood powder 10 to 20 parts by weight with respect to 100 parts by weight of glutinous rice powder, The taste, aroma, flavor, and texture of the present invention are enhanced, and thus, all of the overall tastes such as taste, aroma, flavor, and texture are excellent.

On the contrary, the yeoppi rice cake according to one embodiment of the present invention, but the yeoppi rice cakes of Comparative Examples 1 and 2 prepared by adding less than the content defined in the present invention in the dough dough production step less than the amount defined in the present invention, Since the flavor, flavor, etc. did not appear well, rather than impaired the taste and texture of the rice cake, it was evaluated that the overall consumer preference was relatively lower than the yulpi rice cake of the embodiment.

In addition, while manufacturing the yeoppi rice cake according to an embodiment of the present invention, the yeoppi rice cakes of Comparative Examples 3 to 5 prepared by adding more yulpi powder than the content defined in the present invention in the dough dough manufacturing step is excessively added yulpi Due to the powder, the taste, aroma, flavor and texture of the rice cakes were evaluated as lacking in overall preference.

In addition, the rice cake of Comparative Example 6 prepared without containing any yulpi had no effect of increasing taste, aroma, flavor, texture, etc., since yulpi was not added, and had less or more yulpi powder than the content defined in the present invention. Although the consumer preference was evaluated higher than the yulpi rice cake put, it was found that the taste was somewhat insufficient compared to the yulpi rice cake of the embodiment.

In conclusion, the yulpi rice cake prepared according to the embodiment of the present invention through the sensory test, by mixing the yulpi powder in a specific ratio in the process of manufacturing the rice cake to prepare a rice cake, yulpi has useful ingredients and taste In addition, it has been confirmed that there is an advantage of enhancing flavor, texture and texture.

As mentioned above, the present invention has been described in detail by way of examples, but the present invention is not limited to the above embodiments, and may be modified in various forms, and having ordinary skill in the art within the technical idea of the present invention. It is apparent that many other variations are possible by one. In addition, various forms of substitution, modification, and alteration may be made by those skilled in the art without departing from the technical spirit of the present invention described in the claims, which are also within the scope of the present invention. something to do.

Claims (4)

Rice cake dough powder manufacturing step of preparing rice cake powder by pulverizing one or more times by mixing yeolpi powder, sugar and salt in glutinous rice powder soaked in water at 15 to 20 ℃ for 5 to 6 hours;
A rice cake manufacturing step of making rice cakes by steaming the rice cake powder prepared in the rice cake dough powder production step at 90 to 100 ° C. for 20 to 40 minutes and then steaming for 3 to 7 minutes;
Rice cake punching and cooling step of cooling the heat after forming the sticky oil by punching and punching the surface of the rice cake prepared in the rice cake manufacturing step;
Rice cake forming step of punching in the rice cake punching and cooling step and putting 40 to 60 parts by weight of chestnut flour into 100 parts by weight of cooled rice cake; And
Yulpi rice cake manufacturing method comprising the; rice cake packaging step of wrapping the starch powder on the surface of the rice cake formed in the rice cake molding step. The method according to claim 1,
In the dough dough manufacturing stage,
Yulpi rice cake manufacturing method characterized in that the mixture is added by mixing 10 to 20 parts by weight, 5 to 10 parts by weight of sugar and 5 to 10 parts by weight of salt with respect to 100 parts by weight of glutinous rice flour. The method according to claim 1,
Chestnut gold used in the rice cake forming step,
Boiled chestnut after drying the moisture, the method of producing a yulpi rice cake, characterized in that evenly put into any one of 40 to 50 parts by weight, salt 5 to 10 parts by weight of sugar, syrup and honey with respect to 100 parts by weight of chestnuts. Yulpi cake is produced by the method of any one of claims 1 to 3.

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