KR20200064395A - Glutinous Rice Cake Containing Flax seed and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a glutinous rice cake containing Linum usitatissimum seeds and a manufacturing method thereof, which is composed of the glutinous rice cake containing Linum usitatissimum seeds in which roasted Linum usitatissimum seeds are mixed with glutinous rice, and punched by being increased in a non-powdered state. Therefore, roasted Linum usitatissimum seeds are present without being pulverized to bring out chewy taste and unique flavor of Linum usitatissimum seeds, thereby having excellent texture and taste. In addition, the glutinous rice cake retains effects of Linum usitatissimum seeds as it is to be excellent for health promotion, thereby being able to be used for healthy snacks.

Description

Glutinous Rice Cake Containing Flax seed and Manufacturing Method Thereof}

The present invention relates to a glutinous rice cake containing flaxseed and a method of manufacturing the same, and more particularly, to a glutinous rice cake containing flaxseed prepared by mixing roasted flaxseed with a predetermined amount of glutinous rice and a method of manufacturing the same.

Flax (亞麻), scientific name Linum usitatissimum ) is a plant growing in a field, usually 30 to 100 cm in height, with many branches splitting from the top. The leaves are alternate, broad line-shaped, 2~3.5cm long. The tip is pointed and the bottom is attached to the stem. The edges are flat and light green.

The flower of flax blooms from blue to purple or white in June-August, and runs in the inflorescence. The calyx pieces are long oval, 5 pieces, and the edges are flat. There are 5 petals, surgery, vain surgery, and pistil each. Fruits are round, 5 threads, seeds are flat, long oval shape, yellowish brown.

Flax is a fiber resource used to make textiles, cigars, etc. The oil woven from the seed flaxseed is called linseed oil, and is used as a printing oil, watercolor, paint, and medicine. Native to Central Asia, it has been cultivated in Egypt and Turkey since ancient times. It is distributed mainly in Europe and Argentina and can be grown in Korea. A similar species with a pre-emption on the edge of the calyx is called L. stelleroides.

Flaxseed is the seed and spice of flax. In the English-speaking world, it is called Flax seed, and in Korea, dried flaxseed is called flaxseed and flaxseed. It is native to Central Asia, and its main origins are Canada, India, Russia, the United States, and Argentina. It is also a popularized food ingredient added to various types of processed foods abroad. Flaxseed contains 10 seeds per fruit and has a flat droplet shape, similar in shape and size to sesame seeds.

Despite the fact that these flaxseeds are food ingredients, there are still no practical examples applied to rice cakes.

On the other hand, starch, the main component of rice cakes, is a polysaccharide composed of amylose and amylopectin. Non-glutinous rice is composed of 15-20% amylose and 80-85% amylopectin and is transparent. However, glutinous rice consists only of amylopectin and is white and opaque. Because rice and glutinous rice are different from starch organization, making rice or rice cake with glutinous rice shows very cold properties compared to non-glutinous rice. However, when a product such as rice or rice cake made by gelatinization is left at room temperature for a long period of time, due to hydrogenation of starch molecules, water escapes out and partially forms a crystalline structure as it is due to retrogradation. It becomes hard, but most of the aging of rice cakes occurs well at 30~60% moisture content.

Due to the simplicity of the ingredients, these rice cakes are ingested by adding buried or stuffing, but there are limitations in realizing the diversity of functionality and taste. In North Korea, rice cakes are manufactured using a variety of grains. Recently, the improvement of living standards in Korea and the diversification of eating habits have led to the manufacture of rice cakes using nuts. As described above, grains and nuts, other than rice, are used to manufacture various rice cakes with different shapes and tastes depending on the type.

However, it is not very easy to make rice cakes with consumption preference by applying ingredients that are beneficial to health and nutrition while adding taste and flavor to the rice cake ingredients.

As a patent document related to the rice cake manufacturing technology related to flaxseed, there is an example of using flaxseed oil. In Korean Patent Publication No. 10-2016-0065060, glutinous rice flour, the main ingredient of Injeolmi, contains strawberry powder and water-soluble flaxseed oil, which makes it complicated when preparing Injeolmi. And a technique for a method of manufacturing strawberry injeolmi is proposed to reduce the cumbersome process and maintain the texture of injeolmi.

However, the production of the rice cake to which the conventional flaxseed oil is applied is to facilitate the process of manufacturing injeolmi using the water-soluble oil of flaxseed oil, and cannot be said to be an example applied to improve the functionality, nutritional properties, or texture of rice cakes.

Recently, as various consumer preferences and health perceptions have increased socially, in addition to cakes, rice cakes are becoming more likely to be consumed as snacks or health foods, rather than just as a holiday food.

Therefore, there is a need for a variety of rice cake manufacturing techniques that exhibit excellent nutritional properties and functionality while having a new taste and flavor that has a different texture than traditional rice cakes.

Korean Patent Publication No. 10-2016-0065060

The present invention is to solve the problem of manufacturing a new concept of glutinous rice cake with excellent taste, texture, nutrition and functionality using flaxseed for pursuing diversity and improving problems of the existing rice cake manufacturing technology.

Accordingly, an object of the present invention is to provide a sticky rice cake containing roasted flaxseed.

In addition, another object of the present invention is to provide a method for producing a sticky rice cake containing flaxseed prepared by mixing roasted flaxseed with glutinous rice without grinding.

In order to solve the problems of the present invention as described above, the present invention is a roasted flaxseed is mixed with glutinous rice, and is increased and punched in a non-powdered state, and contains flaxseed present in the glutinous rice cake component while maintaining the form of flaxseed. To serve glutinous rice cakes.

In addition, the present invention comprises the steps of preparing roasted flaxseed; Mixing the roasted flaxseed with glutinous rice soaked in water; Roasting flaxseed and soaked glutinous rice without powdering; It provides a method for producing a sticky rice cake containing flaxseed, comprising the step of punching the increased raw material and molding the punched material into rice cake.

The glutinous rice cake containing flaxseed prepared according to the present invention has the effect of being excellent in texture and excellent in taste and flavor because it can feel the savory and chewy taste of flaxseed. In particular, by simply roasting and using it without physical processing such as crushing or pulverizing flaxseed, flaxseed itself remains intact in the glutinous rice cake, so the nutritional ingredients and flavors are preserved, so it can be consumed as a rice cake with excellent taste and flavor. It is possible.

In addition, in the case of the present invention, by taking glutinous rice cake in a state where flaxseed is not crushed, it is possible to commercialize it as a very beneficial food as a snack or a health food since it is possible to obtain the functionality and health useful effects inherent to flaxseed without loss. It has the effect.

Hereinafter, the present invention will be described in more detail as one embodiment as follows.

The present invention relates to a glutinous rice cake containing flaxseed, and flaxseed is used in a roasted state and mixed in a non-powder state to improve the texture and taste and to prepare a glutinous rice cake containing flaxseed so that the intrinsic health ingredients of the flaxseed can be intact. It's about technology.

According to a preferred embodiment of the present invention, flaxseed is used after being soaked in water and roasted.

In general, there are two types of flaxseeds: golden flax seeds and golden flax seeds, and brown flax seeds. Yellow flaxseed has a savory taste and soft texture, and brown flaxseed has a bitter taste, so yellow flaxseed is often used in cooking. The seeds themselves can be roasted and eaten like nuts. They can be added to cookies, biscuits, breads, cakes, salads, etc. or eat with cereals, yogurt, etc. In addition, it can be drunk and mixed with drinks such as milk and smoothies, and it can be added to porridge, soup, and seasoned dishes instead of sesame seeds.

On the other hand, flaxseed is also used as an oil by squeezing seeds. Flaxseed oil can be used as a salad dressing or as a substitute for sesame oil.

Flaxseed is rich in omega 3 fatty acids, which can prevent various cardiovascular and heart diseases, and also has anti-inflammatory properties, helping to prevent dermatitis. In addition, it contains a large amount of lignan (lignan), which has an anti-cancer effect, which is a kind of phytoestrogens that acts similarly to female hormones in the body, helps to reduce menopausal dysfunction, and also has a lot of dietary fiber, which is good for constipation and diet. Since it contains a large amount of unsaturated fatty acids, it is easy to injure, so it is recommended to take it as soon as possible, and keep it sealed and refrigerated.

Flaxseed is also known to be beneficial for bipolar disorder, breast cancer, breast pain, arteriosclerosis, diabetes, dry eye, prostatic hyperplasia, heart disease, hypertension, irritable bowel, menopausal symptoms, metabolic syndrome, pneumonia, and sensitive skin diseases. Oriental Medicine Convergence Research Information Center Drug Reference Level)

These flaxseeds are known to be good enough to be called gold to eat, making them one of the world's top 10 superfoods by the American Times.

However, flaxseed contains some toxic substances called cyanogen glycosides, so it is better to use it after soaking it in water, but in this invention, roasted flaxseed is used. When roasted in this way, the toxicity problem can be completely solved.

In addition, it is preferable to use flaxseed as it is easily oxidized when crushed, and in the present invention, the roasted whole flaxseed is not pulverized and mixed with glutinous rice as it is, in the present invention, as opposed to conventionally applied crushed nuts. It is characterized by being applied to glutinous rice cakes as a method of increasing capital.

According to the present invention, it is more preferable to use it after roasting flaxseed, preferably after dipping it in water.

According to a preferred embodiment of the present invention, roasted flaxseed may be used in a mixture of 1-20 parts by weight with respect to 100 parts by weight of glutinous rice soaked in water. If the content is small, there is no additive effect, and if it is added excessively, it is not preferable because the texture may not be good and excessive flavor may impair the unique taste of glutinous rice cake. More preferably, it is most preferably from 1-5 parts by weight in terms of taste, texture and flavor.

In particular, in the present invention, preferably, the roasted flaxseed is present in the glutinous rice cake without being crushed, so that there is an effect that the flaxseed ingredient can be ingested without any deterioration of the flaxseed ingredient, loss of nutritional components, or health functional ingredients during the manufacturing process or ingestion process.

The method of manufacturing the glutinous rice cake containing flaxseed according to the present invention will be described in detail as follows.

In the present invention, in the step of preparing the roasted flaxseed, the flaxseed may be preferably washed with water and then roasted.

According to a preferred embodiment of the present invention, the method of frying flaxseed is quickly washed, for example, several times with flaxseed in clean water. It is desirable to clean the flaxseed quickly because it may become viscous if it comes in contact with water. Washed flaxseed is preferably supported on a back plate and drained with water and then roasted over low heat. The roasting process is preferably frying while stirring, for example, 10-30 minutes, preferably 15-25 minutes, in a frying pan, iron plate, oven, etc., which is not heated to 100-200°C.

According to a preferred embodiment of the present invention, the roasted flaxseed thus prepared undergoes a step of mixing with glutinous rice called water. At this time, the roasted flaxseed is evenly mixed with glutinous rice soaked in water in the usual manner and sent to the next step.

According to the present invention, the mixing amount of flaxseed is preferably 1-20 parts by weight, more preferably 1-5 parts by weight, based on 100 parts by weight of glutinous rice called water.

The glutinous rice mixed with flaxseed does not go through a process of powdering or crushing, but goes through the step of increasing it. This process is a method that is different from the general mixing of glutinous rice by mixing other ingredients into powder.

According to a preferred embodiment of the present invention, it is preferable to increase the capital for 20-60 minutes. If you do this, the glutinous rice is actually increased and has a texture as rice cake.

Next, a step of punching the increased raw material is performed, and the punching is to punch the mixed raw material of the glutinous rice in the increased state while containing whole roasted flaxseed. Here, the punching can be performed in 1-3 steps with a time difference. Punching can be performed for 10-60 seconds. However, the punching time can be appropriately adjusted according to the amount of the rice cake raw material increased.

The punched rice cake can be molded into a specific shape to produce glutinous rice cake containing flaxseed.

According to a preferred embodiment of the present invention, mugwort may be additionally used in the step of mixing the roasted flaxseed with glutinous rice called water. At this time, mugwort can be used by mixing the processed mugwort in a conventional manner.

According to a preferred embodiment of the present invention, when the mugwort is additionally mixed with glutinous rice called roasted flaxseed with water, it may be used in an amount of 5-30% by weight based on 100 parts by weight of glutinous rice. The mugwort that is additionally used here is also used in a form applied to conventional glutinous rice cakes, but may be used to impart a natural antiseptic effect and a unique taste and desirable functionality of mugwort.

In addition, according to a preferred embodiment of the present invention, in the step of mixing the roasted flaxseed with glutinous rice called water, it is possible to additionally mix and use suri odor.

Surinurus (Synurus deltoides) used in the present invention is a perennial plant of Asteraceae, distributed in Korea, China, Japan, and Siberia. It is a wild vegetable native to the high mountains of Yasan or Gangwon Province in Korea, and is also called Gaechi, Tteokchi, and Sanwoobang. It is classified into large eagle, eagle eagle, chrysanthemum eagle odor, and king eagle odor according to its native form and distribution. It is customary to take a soft leaf on a single day, boil it in boiling water, wash it with cold water, grind it with a mixer, mix it with glutinous rice flour, steam it in a steamer, put it in a mortar, sprinkle it with salt and make a pattern to eat rice cakes.

For 100 g of Suri, 4.4 g of fiber, 3.90 g of protein, 13.00 g of sugar, 0.2 g of lipid, 2.10 g of ash, 0.2 mg of niacin, 587.00 μg of beta-carotene, 98.00 μg of vitamin A, 0.03 mg of vitamin B1, 0.19 mg of vitamin B2, and vitamin B6 It contains 0.14mg, vitamin C 18.00mg, vitamin E 0.48mg, folic acid 16.10㎍, sodium 16.00mg, zinc 0.33mg, potassium 469.00mg, calcium 46.00mg, phosphorus 21.00mg, iron 3.20mg. There are carotene and vitamin B complexes that are the mothers of vitamin A, vitamin C helps with alcohol breakdown, and vitamin B2 helps detoxify the liver.

Suri-dok promotes blood circulation, and when muscles or joints hurt, it is also effective for backache and headaches. Such suri odor is a wild vegetable that is expected as a health food material, such as having a rich fiber and increasing digestive function, and having high antioxidant capacity, which has a good effect on anti-aging.

The repair odor used in the present invention can be used as a method of removing moisture and powdering it by boiling or compressing it, or pulverizing the repair odor by cold air drying. According to a preferred embodiment of the present invention, more preferably, it can be used by pre-treating the sourdough to maintain the taste and nutrients and health functional properties of the sourdough.

According to a preferred embodiment of the present invention, in order to mix and use suri odor on glutinous rice cake containing flaxseed, suri odor may be pre-processed as follows.

For example, the bristles can be blunted in a weakly alkaline solution of pH 8.0-8.5 at 90-95° C., for example, a weakly alkaline solution containing sodium bicarbonate and sodium chloride to deactivate the enzyme and remove the greens. Next, a pretreatment step of neutralizing to pH 7.4-7.6 using an organic acid, such as citric acid, may be performed. After that, it can be processed and used to dehydrate the neutralized repair odor to make a repair odor having a water content of 40-70%. If you want to mass-produce, store, and use the repair odor processed product, remove the 15-25% moisture by first dehydrating the repair odor that has undergone the pre-processed steps, and then store it frozen. Thereafter, when using it, the repaired odor can be preferably used as a step of natural defrosting and secondary dehydration to make a repair odor having a water content of 40-70%.

In the present invention, when additionally mixing and using Suri-chi, the enzyme is deactivated by branching in an aqueous solution of weakly alkaline hot water, so it is possible to remove the inside of the foot, and while neutralizing with an organic acid such as citric acid, there is an effect of giving a refreshing taste to Suri-chi. Whether or not odor occurs and the refreshing taste according to the pre-treatment method of suri odor is sensually compared, it is shown in Table 1 below.

The sample was suspended in purified water for each method, and a well-trained panel was subjected to sensory testing, and antioxidant activity was measured by a known method.

division Powder after boiling Compressed dry powder Cold air dry powder Pretreatment method of the present invention Odor of grass - - + ++ aftertaste ++ - + ++ Refreshing taste - - - +++ Antioxidant activity - + + +++

In the above table,-indicates the degree of severe defect, and + indicates the degree of excellent quality. In addition, the antioxidant activity is shown by comparing the degree by measuring the amount of polyphenols.

Therefore, it is preferable to additionally mix and use the pre-treated and processed processed odor according to the method of the present invention.

According to a preferred embodiment of the present invention, it is preferable to additionally uniformly mix the scented rice with glutinous rice called water containing roasted flaxseed, and then increase the flaxseed or glutinous rice in a mixed state without powdering.

According to a preferred embodiment of the present invention, it is preferable to mix 20-50 parts by weight with respect to 100 parts by weight of glutinous rice when using additional odors.

According to a preferred embodiment of the present invention, in the step of mixing the roasted flaxseed with glutinous rice called water, if other ingredients are not mixed or wormwood or suri odor is used, salt and sugar may be mixed and used.

According to a preferred embodiment of the present invention, salt or sugar may be used by mixing in an amount of 0.05-2% by weight, respectively, based on the total rice cake composition.

The glutinous rice cake containing flaxseed according to the present invention can be prepared by increasing and punching a raw material having the above-described configuration and then molding it into rice cake, and in the molding step, it can be molded by including the cow of the rice cake.

According to a preferred embodiment of the present invention, the glutinous rice cake containing flaxseed thus prepared may be prepared to have a total crushing rate of 20-70%. Here, when the crushing ratio is manufactured in the above range, the taste and texture of the glutinous rice cake can be excellent.

According to a preferred embodiment of the present invention, as filling of rice cake, for example, red bean sediment and nuts may be mixed and used. As a specific example of beef, red bean sediment is a boiled sediment with a sugar content of 50-55Bx and a viscosity of 190-210cp. 25-27 parts by weight of red bean sediment, 28-32 parts by weight of sugar, 0.1-1 part by weight of sun salt, and 8 walnuts for the whole rice cake composition. 12 parts by weight, 0.1-1 parts by weight of sun salt, can be used in a form containing a suitable amount of moisture.

In addition, the cow of the rice cake may be prepared and used by stirring the mixture of the red bean sediment and nuts and the additive component at a speed of 10-30 rpm at 120-140° C. for 40-50 minutes.

The glutinous rice cake containing flaxseed prepared according to the present invention is used by mixing flaxseed without crushing it, so that the savory taste and the chewy taste of flaxseed can be felt as it is, thereby providing excellent texture and excellent taste and flavor. In addition, since flaxseed is not crushed and is used as it is roasted, there is an effect that it can be consumed as it is without deterioration of ingredients or loss of useful ingredients.

According to a preferred embodiment of the present invention, by ingesting the glutinous rice cake which is present without being crushed and containing flaxseed, it is possible to obtain excellent results in taste and flavor, as well as functional and healthful effects unique to flaxseed. It has the effect of being commercialized as a very beneficial food as a snack or healthy food.

In addition, when additionally mixed and processed processed odors can be expected to have more favorable nutrition and health promoting effect, there is a more excellent effect for health food and snacks.

Hereinafter, the present invention will be described in detail based on Examples, but the present invention is not limited by Examples.

Example 1

The flaxseed is quickly washed several times in clean water. After washing the washed flaxseed on a plate, drain the water and stir-fry for 20 minutes on an iron plate heated to 120℃ to prepare roasted flaxseed.

Add 5 kg of glutinous rice soaked in water for 2 hours, 40 g of salt, 75 g of sugar, 100 g of roasted flaxseed, and 1 kg of processed mugwort and mix evenly.

The mixed material is not crushed, but is put in a siru, steamed for 35 minutes, and then punched for 30 seconds.

For the punched material, put red bean sediment and walnuts, add the blended cows, put it in a molding machine and mold it to prepare a sticky rice cake containing flaxseed.

Example 2

A glutinous rice cake containing flaxseed was prepared in the same manner as in the above example, but 2 kg of water-repellent 55% moisture content instead of processed mugwort was mixed before steaming to prepare the same method.

3-8 on implementation

A glutinous rice cake containing flaxseed was prepared in the same manner as in Example 1, but under the conditions shown in Table 2 below.

Experimental Example 1

For the glutinous rice cake containing flaxseed prepared in the above example, a sensory comparison was performed with a control group not using flaxseed oil to confirm the improvement of texture, taste and flavor.

In the sensory test, in the following table, the best case for texture, taste, grain chewability, and flavor was evaluated as 10 and the bad case as 0, respectively. Here, the grain chewability was evaluated to be excellent in that the flaxseed was chewed and given a good texture with a good texture without a feeling of rejection when eating rice cake, rather than a simple feeling of chewing. The overall taste evaluation is a rounded average of the evaluation items.

The evaluation group targeted a total of 20 people, including 5 males and 15 females, who had high preference for rice cakes and continued to evaluate tastes, and then each of them was consumed with rice cakes and evaluated using the above evaluation criteria. It is expressed as an average rounded number.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Control Glutinous rice (kg) 5 5 5 5 5 5 5 5 5 Roasted
Flaxseed (g) 100 100 150 70 100 100 100 100 0 Wormwood (kg) One - One - - - - - One Repair odor (kg) - 2 One 2 - 2 2 2 - Texture 8 9 8 8 8 8 8 8 6 flavor 9 9 9 8 9 9 9 9 6 Granules
Chewing 8 8 8 8 8 8 8 8 0 zest 8 8 9 7 8 8 8 8 4 Overall Rating 8.3 8.5 8.5 7.8 8.3 8.3 8.3 8.3 4.0

As in the above table, when using flaxseed, there is a markedly improved texture and taste compared to the case where it is not.

Experimental Example 2

As a glutinous rice cake containing flaxseed prepared in Example 2, a case in which the crushing ratio was varied by adjusting the application of the punching process in the manufacturing process was used as a sample, and an experiment was conducted to find out each physical property. In the experiment, the texture was measured using a texture sensor (TA-XT2, Stable Micro System, England). The size of the measurement sample was 5×5×2 cm, and the texture profile analysis (TPA) of the sample was expressed as an average value measured three times from a force distance curve obtained when two compression cycles were continuously performed. The physical properties for glutinous rice cake containing flaxseed are the results of measuring hardness, cohesiveness, adhesion, springiness, gumminess, etc. using the texture analyzer. It is shown in 3.

In this experiment, measurement conditions were performed as follows.

-Sample height: 20 mm,

-Test mode and conditions: TPA, line test speed: 2.0 mm/sec,

-Main test speed: 1.5 mm/sec, post test speed: 2.0 mm/sec

-Compression: 30% of sample thickness,

-Time: 2 seconds,

-Braking means: automatic, braking force: 10 g,

-Probe: 50 mm

division Change in the crush rate of Example 2 Crush ratio (%) 70 60 50 40 30 20 0 Hardness (g/cm ² ) 878.5 875.9 871.5 867.5 863.4 856.7 751.8 Cohesiveness (%) 0.57 0.60 0.63 0.65 0.71 0.74 0.83 Adhesiveness (dyne/cm ² ) 523.6 525.1 527.3 5304 534.5 539.7 600.8 Adhesion (g) -3.02 -3.11 -3.25 -3.33 -3.46 -3.61 -4.07 Elasticity (%) 1.14 1.01 0.91 0.84 0.71 0.64 0.49

As shown in the above table, when the crushing ratio is 20-70%, the cohesiveness, adhesion, and tackiness, which have a bad effect on the texture compared to the case where the crushing is not performed, is a control sample (when the crushing ratio is 0. It can be seen that, while being significantly lower than ), the hardness and elasticity which have a good influence on the texture are remarkably high.

Experimental Example 3

For the comparative experiment on the pretreatment processing method for the application of Siriodor, the efficacy of Suriodor according to the pretreatment method was compared.

The pretreatment processing method was defined as follows.

① Powdered after boiling boiled odor

② Repair odor is compressed into dry powder

③ Dry the repair odor with cold air and powder it.

④ The enzyme is deactivated by blanching the repair odor on an aqueous solution of weakly alkaline hot water, neutralized with citric acid, and used after removing some of the moisture.

division ① ② ③ ④ Total phenol content 2.47± 0.13 2.68± 0.17 2.98± 0.14 4.23± 0.42 Total flavonoid 0.12± 0.18 0.13± 0.24 0.15± 0.21 0.27± 0.13 Total anthocyanins 1.35± 0.39 1.38± 0.43 1.49± 0.63 2.96± 0.56 DPPH radical scavenging ability 4.56± 3.31 4.74± 3.24 4.85± 2.59 7.96± 1.68

As shown above, when comparing the total phenol content, total flavonoid content, total anthocyanin content, DPPH radical scavenging ability, etc. for each pretreatment method (①②③④), the methods ④ were all superior to the control group (①②③), which is a different case.

According to the present invention, when using glutinous rice cake, flaxseed can be used to produce glutinous rice cake having superior taste and flavor compared to the prior art.

Therefore, the glutinous rice cake containing flaxseed according to the present invention can be commercialized as a new glutinous rice cake because it has the effect of preserving the taste and nutritional components and maintaining the health functional components, improving the feeding feeling and taste.

Claims (10)

Stir-fried flaxseed mixed with glutinous rice, increased in a non-powdered state, has a punched composition, and is a glutinous rice cake containing flaxseed that is present in the glutinous rice cake in a state in which flaxseed is maintained.
The method according to claim 1, Flaxseed glutinous rice cake containing flaxseed mixed in 1-20 parts by weight relative to 100 parts by weight of glutinous rice called water.
The method according to claim 1, Glutinous rice cake containing flaxseed containing mugwort 5-30 parts by weight in addition to 100 parts by weight of glutinous rice.
The method according to claim 1, Glutinous rice cake containing flaxseed is further contained in 20-50 parts by weight of surijo relative to 100 parts by weight of glutinous rice.
The glutinous rice cake containing flaxseed according to claim 1, wherein the total crushing rate is 20-70%.
The glutinous rice cake containing flaxseed according to any one of claims 1 to 5, characterized in that it comprises bovine containing red bean sediment and nuts.
Preparing roasted flax seeds;
Mixing the roasted flaxseed with glutinous rice soaked in water;
Roasting flaxseed and soaked glutinous rice without powdering;
Punching the increased raw material; And
Forming a punched material
Method of producing a sticky rice cake containing flaxseed containing.
The method of claim 7, wherein the flaxseed is mixed in 1-20 parts by weight with respect to 100 parts by weight of the glutinous rice soaked in water in the step of mixing the roasted flaxseed with glutinous rice soaked in water.
The method according to claim 7, In the step of mixing the roasted flaxseed with glutinous rice soaked in water, further mixing the mugwort with 5-30 parts by weight of wormwood with respect to 100 parts by weight of glutinous rice, or 30-50 parts by weight of additional odor to 100 parts by weight of glutinous rice Method for producing glutinous rice cake containing flaxseed, characterized by mixing.
The method according to claim 9, Repair odor is branched in a weak alkaline solution of pH 8.0-8.5 at 90-95° C. to deactivate the enzyme and remove the inside of the foot, then neutralize it with an organic acid to pH 7.4-7.6 to pre-treat, and dehydrate the pre-treated repair odor. A method of manufacturing a sticky rice cake containing flaxseed, characterized in that a processed product having a water content of 40-70% is used.