KR20200068287A - Mujigae-tteok comprising beet, onion and spinach and producing method thereof - Google Patents

Abstract

The present invention relates to a rainbow rice cake comprising beet, onion and spinach and a method for manufacturing the same. The rainbow rice cake comprising beet, onion and spinach of the present invention can prevent excessive insulin secretion by slowly raising blood sugar, and thus can be used as a snack for diabetics, and also has an antioxidant effect and an inhibitory effect on cranial nerve cell death, thereby having an effect of suppressing aging and preventing dementia.

Description

Rainbow rice cake containing beet, onion and spinach and its manufacturing method {Mujigae-tteok comprising beet, onion and spinach and producing method thereof}

The present invention relates to a rainbow rice cake containing beet, onion, and spinach and a method for manufacturing the same, and more specifically, to contain beet, onion, and spinach, so as to exhibit unique colors and to have anti-diabetic and antioxidant effects at the same time. It relates to a rainbow rice cake and a method of manufacturing it.

The rapid increase in diabetics is a common health problem worldwide, most notably in Asia, where Korea is included. In particular, diabetes has become a remarkable disease in recent years because type 2 diabetes is increasing due to an increase in lifestyle and obesity.

When high blood sugar level is maintained due to the lack of treatment in a high blood sugar state, various sudden and chronic complications caused by diabetes occur. Therefore, thorough blood sugar management is very important to prevent complications.

The glycemic index (GI), which quantifies the effect of food on blood sugar levels to prevent diabetes and diabetes, is a measure of how quickly the body converts 50 g of sugar into blood sugar. , The absorption rate is fast and the blood sugar level increases rapidly after eating food. In Korea, type 2 diabetes, which accounts for more than 90% of diabetics, has insulin resistance, so the more GI you eat, the more insulin you need to secrete. If you do this, the pancreas that produces insulin is overworked, leading to a vicious cycle of poor blood sugar control. This may increase the risk of diabetes, not only diabetics, but also normal people who frequently eat foods that increase blood sugar rapidly.

Beetin contains a pigment called betaine, which releases toxins from blood vessels and lowers blood sugar. In addition, it suppresses cell damage and prevents cancer, such as lung cancer and pneumonia, and relieves inflammation with antioxidant activity that is 8 times that of tomatoes. 8% of the beet is composed of chlorine, and this chlorine component acts as a liver cleansing agent and is effective for skeletal formation and infant development. In addition, it contains a large amount of iron and vitamins to help the production of red blood cells, clear the blood is good for menstruation and menopausal women. In addition, it prevents stomach damage and protects the gastric mucosa.

Onion is rich in quercetin, and onion quercetin helps prevent hypertension by inhibiting the accumulation of fat and cholesterol in blood vessels. In addition, quercetin plays a role in preventing cells from being attacked from free radicals and lipid peroxide, and is effective in repairing inflammation and wounds of cells. In addition, onions are rich in chromium. Chromium is a trace mineral that maintains homeostasis of glucose metabolism and promotes insulin action, which helps regulate blood sugar.

Spinach contains a lot of magnesium, but magnesium in spinach has the effect of reducing blood sugar, blood pressure, cholesterol, and vascular complications by improving insulin secretion and action. Alpha-lipoic acid, which is included in the treatment for diabetes complications, is also present in spinach, which makes it a beneficial vegetable for diabetics. It regulates cortisol hormone levels to reduce stress, thereby improving emotional stability and controlling pancreatic insulin secretion. In addition, it is possible to reduce the sodium content, and because it reduces fat, obesity, one of the major causes of diabetes, can be improved.

Rice cakes are foods made by steaming or boiling grain flour. Among them, Baekseolgi is steamed rice cake made by pouring water or sugar water on uncooked rice flour and sitting on a siru. Rice cakes such as snow white have a high GI index, making it difficult for diabetics to consume.

Republic of Korea Patent Publication No. 10-2005-0075892 Republic of Korea Patent Publication No. 10-2007-0074313 Republic of Korea Patent Publication No. 10-2014-0016025 Republic of Korea Patent Publication No. 10-2015-0140899 Republic of Korea Patent Registration No. 10-0927834

The present invention aims to provide a rice cake having an antioxidant function and a dementia-preventing effect that can increase the blood sugar slowly and prevent excessive insulin secretion, which can be consumed by diabetic patients and removes reactive oxygen species that cause aging and various diseases. Is done.

To this end, in the present invention, beet, onion, and spinach are used to produce a rainbow rice cake having an anti-diabetic effect and an antioxidant effect while having a beautiful color.

In order to achieve the above object, the present invention comprises the steps of washing and grooming beet, onion and spinach; Drying the trimmed beets, onions and spinach; Crushing and sieving the dried beet, onion, and spinach, respectively, to prepare beet powder, onion powder, and spinach powder; Kneading by putting 100 parts by weight of rice flour and 15-25 parts by weight of water in each of the three containers; In each container, 14 to 16 parts by weight of sugar and 2 to 4 parts by weight of beet powder, 14 to 16 parts by weight of sugar and 5 to 10 parts by weight of onion powder, 14 to 16 parts by weight of sugar and 7 to 12 parts by weight of spinach powder, respectively And sieve steps; Stacking each mixture in order in a steamer; And it provides a method of manufacturing a rainbow rice cake containing beet, onion and spinach, including steaming for 15-25 minutes.

The method may further include a steaming step for 5-10 minutes after the steaming step.

In addition, the present invention provides a rainbow rice cake containing beet, onion and spinach prepared by the above method.

Rainbow rice cake containing beet, onion and spinach of the present invention can be used as a snack for diabetics because it can prevent excessive insulin secretion by slowly raising blood sugar. In addition, the rice cake of the present invention has an antioxidant effect and an inhibitory effect on cranial nerve cell death, thereby suppressing aging and preventing dementia.

1 is a photograph of a rainbow Baekteok prepared according to the present invention with a general Snow White.
2 is a result of confirming the effect of inhibiting blood sugar rise of the rainbow rice cake of Example 1.
3 is a result confirming the effect of inhibiting blood sugar rise of the rainbow rice cake of Example 2.
4 is a result confirming the DPPH radical scavenging activity of the raw material extract.
5 is a result of confirming the DPPH radical scavenging activity of the rainbow rice cake of Example 1.
6 is a result of confirming the DPPH radical scavenging activity of rainbow rice cake of Example 2.
7 is a result of confirming the brain nerve cell death inhibitory effect of the rainbow rice cake of the present invention.
8 is a result confirming the NO production inhibitory effect of the rainbow rice cake of the present invention.

Method of manufacturing a rainbow rice cake containing beet, onion and spinach of the present invention,

Washing and grooming beets, onions and spinach; Drying the trimmed beets, onions and spinach; Crushing and sieving the dried beet, onion, and spinach, respectively, to prepare beet powder, onion powder, and spinach powder; Kneading by putting 100 parts by weight of rice flour and 15-25 parts by weight of water in each of the three containers; In each container, 14 to 16 parts by weight of sugar and 2 to 4 parts by weight of beet powder, 14 to 16 parts by weight of sugar and 5 to 10 parts by weight of onion powder, 14 to 16 parts by weight of sugar and 7 to 12 parts by weight of spinach powder, respectively And sieve steps; Stacking each mixture in order in a steamer; And steaming for 15-25 minutes.

Hereinafter, the present invention will be described in more detail.

First, the beets, onions and spinach are washed and trimmed.

Dry the trimmed beet, onion and spinach. It is desirable to dry trimmed beets, onions, and spinach to the top and bottom of the dryer, so that they can be aired up and down, and then piled up and dried at 60° C. for 2-3 days each day.

The dried beet, onion and spinach are respectively crushed and sieved to prepare beet powder, onion powder and spinach powder. In order to remove stems or foreign matter remaining rough on the vegetables, the process of sifting is performed. When the sample is sifted, the texture of the rice cake becomes softer.

In each of the three containers, add 15 to 25 parts by weight of water along with 100 parts by weight of rice flour. Water the rice flour to prevent the powder from scattering, and then sieve to grind the grain. Preferably sifted twice.

In each container, 14 to 16 parts by weight of sugar and 2 to 4 parts by weight of beet powder, 14 to 16 parts by weight of sugar and 5 to 10 parts by weight of onion powder, 14 to 16 parts by weight of sugar and 7 to 12 parts by weight of spinach powder, respectively And sieve again. After mixing, the rice flour does not clump, and the grains are finely mixed, so that they can be mixed evenly.

Each mixture is stacked in order in a steamer. It is not limited, but it is excellent in color when stacked in three steps in the order of bit-onion-spinach from the bottom. When stacking each level, level the top of each level.

Steam for 15 to 25 minutes in boiling water. It is desirable to put a sheath on top before steaming. It is more preferable to add moxibustion for 5-10 minutes after steaming.

The present invention will be described in more detail through the following examples. These examples illustrate the present invention, and the scope of the present invention is not limited thereto.

< Example 1>

Beets, onions and spinach were washed and trimmed. Trimmed beets, onions, and spinach were piled up and stacked to allow air to flow up and down in the dryer, respectively, and dried at 60° C. for 2 to 3 days each day.

The dried beets, onions, and spinach were crushed, and sieved to remove stem parts or foreign matter remaining rough on the vegetables.

Add 100 g of uncooked rice flour and 20 g of lukewarm water to each of the three balls so that they do not disperse when they are put together by hand, and then sift twice to sift the grain.

In each bowl, add 15 g of sugar and 3 g of beetroot powder, 15 g of sugar and 7 g of onion powder, 15 g of sugar and 10 g of spinach powder, and sieve again.

The stainless steel round frame was stacked to be three steps in order of beet-onion-spinach from below. At this time, level the top of each stage.

Put a sheath on the top side, boil it in boiling water for 20 minutes, turn off the fire, and sterilize for 5 minutes to complete the rainbow cake. The completed rainbow rice cake is shown in Fig. 1 (right).

<Example 2>

The rice cake was prepared in the same manner as in Example 1, except that 4 g of beet flour, 10 g of onion powder, and 12 g of spinach powder were used.

The completed rainbow rice cake is shown in Fig. 1 (right).

<Comparative Example>

For comparison, a general Baeksulgitteok was prepared as follows.

60g of lukewarm water was added to 300g of uncooked rice flour, and when kneaded by hand, it was kneaded so as not to scatter. Mix 45 grams of sugar with this dough and sieve.

The sieve dough was placed in a stainless steel round mold and the top was flattened with a spoon.

Put a sheath on the top side, boil it in boiling water for 20 minutes, turn off the fire, and sterilize for 5 minutes to complete the snow white.

The completed snow white is shown in FIG. 1 (left).

[ Experimental Example ]

Statistics processing

Each of the following experimental results was expressed as mean±standard deviation (SD), and the difference between the groups was confirmed by one-way ANOVA and then Duncan's multiple range test. It was tested by using and tested for significance at P <0.05 level. All statistical analysis was performed using a statistical package for the social science (SPSS) version 12.0 program (SPSS Inc., Chicago, IL, USA).

<Experimental Example 1>

Sensory test

The sensory test was conducted with a 5-point scale method after selecting 30 college students and conducting education on the purpose and evaluation method of this experiment.

The sensory test was carried out in a questionnaire method in which a rainbow rice cake of Examples 1 and 2 was used as an experimental sample, and a total of three were evaluated using the snow white group of the comparative example as a sample for comparison.

The sensory evaluation items are very good (5 points), good (4 points), just (3 points), bad (2 points), and very bad (1) for the overall appearance, color, flavor, taste, texture, and overall preference. Point).

Volunteers who participated in the sensory test recorded age and gender on the questionnaire, and each time the evaluation of one sample was completed, the mouth was washed with water and the next sample was evaluated.

The results are shown in Table 1 below.

sample Exterior color Flavor flavor Organization Preference Comparative example 4.00±1.04 3.97±1.14 3.82±1.14 4.12±0.98 4.15±0.86 4.03±0.90 Example 1 4.21±0.88 4.24±0.85 3.15±1.23 3.12±1.27 3.58±1.21 3.39±1.18 Example 2 4.27±0.79 4.27±0.86 2.97±1.11 3.00±1.04 3.80±1.07 3.64±1.07

As in the results of Table 1, Example 2 was excellent in appearance, color, texture, and overall preference.

<Experimental Example 2>

Check the effect of suppressing blood sugar

In order to confirm the effect of inhibiting blood sugar elevation of the rainbow rice cake of the present invention, experiments were conducted as follows.

The experiment was conducted on 10 subjects. On the first day of the experiment, 10 subjects ingested the snow white of the comparative example in the fasting state, on the second day of the experiment, the rice cake of Example 1 in the fasting state, and on the third day of the experiment, the rice cake of Example 2 in the fasting state.

In each case, a total of six blood glucose levels were tested before eating rice cake, 15 minutes, 30 minutes, 1 hour, 1 hour 30 minutes, and 2 hours after eating rice cake.

Comparative Example, Example 1 and Example 2 are shown in Table 2 below the blood glucose change when the rice cake was ingested. In addition, the change in blood sugar in the case of ingesting the rice cake of Comparative Example and Example 1 is shown in FIG. 2, and the change in blood sugar in the case of ingesting the rice cake of Comparative Example and Example 2 is shown in FIG.

sample spandrel 15 minutes 30 minutes 60 minutes 90 minutes 120 minutes Comparative example 97.3±4.9 150.5±5.8 175.5±15.0 138.3±6.1 124.8±8.4 104.3±5.1 Example 1 94.25±5.5 130.25±5.1 159.5±6.3 143.25±11.0 112.5±18.8 102.5±7.2 Example 2 93.0±10.7 122.8±6.4 139.5±6.1 116.8±10.7 99.5±4.7 84.0±6.3

As can be seen from these results, when the rainbow rice cake of Example 1 was ingested, the effect of suppressing blood sugar elevation was not as large as that of the rice cake of the comparative example, but when the rice cake of Example 2 was ingested, Compared to the intake of rice cake, blood sugar elevation was significantly suppressed.

<Experimental Example 3>

Confirmation of antioxidant activity (DPPH radical scavenging activity) of raw material extract

DPPH radical scavenging activity was confirmed as follows to confirm the antioxidant effect of beet, onion, and spinach, which are raw materials used in the rainbow rice cake of the present invention.

1. Preparation of extract samples

Beet, onion and spinach were dried and ground to prepare a powder. After adding 10 ml of 70% ethanol per 1 g of each powder sample, the active ingredient was extracted at 40° C., and then concentrated and subjected to lyophilization as a sample.

2. Confirmation of DPPH radical scavenging activity

As a sample, 0.1 mg/ml, 0.25 mg/ml of the prepared beet, onion, and spinach extract samples. 0.5 mg/ml, 1 mg/ml, 2.5 mg/ml, 5 mg/ml and 10 mg/ml concentrations were used.

The DPPH radical scavenging ability was well mixed with 1.8 ml of each concentration sample and 1.2 ml of DPPH (1,1-diphenyl-2picrylhydrazyl) solution (1.5×10 ^-4 M), reacted at 37°C for 30 minutes, and absorbance was measured at 517 nm. . DPPH radical scavenging activity was calculated by comparing the absorbance of the sample addition port with respect to the control group, and the results are shown in Tables 3 and 4 below:

DPPH radical scavenging activity (%) = [1-(absorbance of sample/absorbance of control)]×100

Concentration (mg/ml) onion spinach beat 10 98.6±0.2 96.7±1.1 100±1.7 5 98.1±0.5 95.3±1.9 98.9±7.3 2.5 93.5±4.3 94.7±0 97.9±2.6 One 83.0±1.3 94.0±0.4 97.6±2.2 0.5 73.2±5.6 76.6±0.3 96.6±1.9 0.25 63.7±7.3 44.1±2.6 96.8±1.8 0.1 43.9±6.2 24.1±0.4 70.4±0.4

As in the above results, the raw materials used in the present invention, beet, onion and spinach all had strong antioxidant effects and concentration-dependent antioxidant effects increased. In addition, the DPPH radical scavenging ability of beet, onion and spinach was higher than that of onion or spinach, and at low concentrations of 0.1mg/ml and 0.5mg/ml, the DPPH radical scavenging ability of onion was higher than that of spinach.

<Experimental Example 4>

Confirmation of antioxidant activity (DPPH radical scavenging activity) of rainbow rice cake

In order to confirm the antioxidant effect of the rainbow rice cake of the present invention, DPPH radical scavenging activity was confirmed as follows.

1. Preparation of extract samples

Rainbow rice cakes of Examples 1 and 2 were used as an experimental sample, and a snow white group of a comparative example was used as a sample for comparison. In addition, in the rainbow rice cakes of Examples 1 and 2, the beet layer, the onion layer, and the spinach layer were separately separated and used as samples for comparison.

Each sample was dried and then pulverized to prepare a powder, and 40 ml of 70% ethanol per 4 g of each powder sample was added to extract the active ingredient while shaking at 40° C., then concentrated under reduced pressure to use a freeze-dried sample. .

2. DPPH Confirmation of radical scavenging activity

As a sample, 0.1 mg/ml and 0.25 mg/ml of the extract samples of Examples 1, 2 and Comparative Examples prepared above. 0.5 mg/ml, 1 mg/ml, 2.5 mg/ml, 5 mg/ml and 10 mg/ml concentrations were used. In addition, samples of beet layer, onion layer and spinach layer separated from rainbow rice cakes of Examples 1 and 2 were also used at the same concentration.

DPPH radical scavenging ability was confirmed in the same manner as in Experimental Example 3.

Table 4 and FIG. 5 show the results of the snow white of the comparative example for comparison with the rainbow rice cake of Example 1, and the beet layer, onion layer and spinach layer of the rainbow rice cake of Example 1.

Concentration (mg/ml) Comparative example Example 1 Onion layer Spinach Bit layer 10 39.3±4 91.0±0.3 92.4±0.1 94.3±2.2 89.8±0.6 5 20.7±1.7 75.8±3.2 64.5±3.8 87.1±3.8 83.5±0.6 2.5 10.8±0.8 45.8±6.1 42.9±6.5 49.8±8.8 48.4±8.7 One 5.2±1.7 30.8±5.5 38.2±6.3 30.4±7.2 21.9±1.2 0.5 2.6±0.2 10.2±2.9 12.7±1.6 14.2±0.7 8.4±0.3 0.25 0±5.6 4.6±1.2 0±2.2 0±0.7 9.3±0 0.1 0±4.7 3.2±0.3 0.7±1.3 0±4.8 5.4±1

In addition, the results of the snow white of the comparative example for comparison with the rainbow rice cake of Example 1, the beet layer, the onion layer and the spinach layer of the rainbow rice cake of Example 2 are shown in Tables 5 and 6 below.

Concentration (mg/ml) Comparative example Example 2 Onion layer Spinach Bit layer 10 39.3±4 90.2±0.5 94.2±0.3 92.3±0.4 89.4±0.4 5 20.7±1.7 78.8±2 60.5±2.2 80.3±1.3 86.1±3.1 2.5 10.8±0.8 48.5±3.2 40.8±0.3 61.2±1.5 84.1±2.9 One 5.2±1.7 27.8±1.1 20.4±0.9 40.4±3.8 42.0±1.4 0.5 2.6±0.2 14.4±1.5 15.0±0.3 12.8±2.2 37.0±2.8 0.25 0±5.6 11.1±0.6 7.5±1 15.5±0.7 20.4±0.9 0.1 0±4.7 7.1±0.8 3.5±0.1 10.2±1.3 12.3±2

As in the above results, the rainbow rice cake of the present invention showed a significantly higher antioxidant effect than the comparative example, and the rainbow rice cake of Example 2 showed stronger DPPH radical scavenging activity than the rainbow rice cake of Example 1.

These results show that the antioxidant effect of the raw material is contained in the rainbow rice cake as it is, so that the rainbow rice cake of Example 2 exhibits a stronger antioxidant effect than the rainbow rice cake of Example 1, the higher the content of raw beet, onion, and spinach. I think it is because.

<Experimental Example 5>

Confirmation of the effect of suppressing neuronal cell death

1. Preparation of extract samples

The rainbow rice cake of Example 2 was used as a sample, and the snow white group of the comparative example was used as a sample for comparison.

Each sample was dried and then pulverized to prepare a powder, and 40 ml of 70% ethanol per 4 g of each powder sample was added to extract the active ingredient while shaking at 40° C., then concentrated under reduced pressure to use a freeze-dried sample. .

For comparison, beet, onion, and spinach extract samples prepared in Experimental Example 3 were used.

2. Cell culture and treatment

Human neuroblastoma SK-N-SH 10% inactivated fetal bovine serum (FBS; Gibco-BRL, Carlsbad, CA, USA) and 1% penicillin (Gibco-BRL) and streptomycin (Gibco-BRL) It was cultured at 37 °C in an incubator (Thermo Fisher Scientific, Waltham, MA, USA) in which 5% CO ₂ is supplied as a culture medium containing EMEM (Eagle's Minimum Essential Medium; ATCC, Manassas, VA, USA).

In order to obtain sufficient cells, the cells were cultured in a culture flask (T75 cm2), and the medium was replaced with 80% of the medium once every 2-3 days, and when it grew sufficiently, trypsin-EDTA (ethylene diamine tetraacetic acid; Gibco-BRL) solution (1 After detaching the attached cells using x), the number of cells in the growth medium was adjusted to 1×10 ⁴ cells/well, cells were laid on a 24-well plate, and cultured for 24 hours to be used for MTT analysis and NO measurement. .

After maintaining the starvation condition for 2 hours, the sample was diluted with growth medium without fetal calf serum to a concentration of 125 µg/ml and 250 µg/ml, respectively, and treated alone for 24 hours to investigate cytotoxicity of the sample. The sample was treated with SK-N-SH cells for 2 hours to find out the protective effect of NO and the inhibition of NO production in samples against excessively increased NO by treatment with SNO (sodium nitroprusside), which is an NO donor. Thereafter, 1 mM SNP was treated with SK-N-SH cells for 24 hours. The untreated group was used as a control, and the 1 mM SNP-only treatment group was used as a positive control.

3. Confirmation of the effect of suppressing neuronal cell death

The survival rate of SK-N-SH cells after cultivation was measured using the MTT[3-(4,5-dimethythiazol-2-yl)-2,5-dipheyl terazolium bromid] reduction method. To determine the cell viability, 5 mg/ml MTT solution was prepared using DPBS (Dulbecco's Phosphate-Buffered Saline, 1×), treated with 150 μl/well, and incubated again for 4 hours. After incubation, the culture solution was removed, and then DMSO (dimethyl sulfoxide; Sigma-Aldrich Co., St. Louis, MO, USA) was added and mixed at 200 µl/well, and absorbance was measured at 570 nm. When measuring absorbance, the test sample was DMSO, and the cell viability was calculated as follows, and the results are shown in FIG. 7:

Cell viability (%) = [Absorbance of sample treatment group/absorbance of control group] × 100

As in the results of FIG. 7, when the NO donor SNP was treated to SK-N-SH cells, which are brain neurons, the cell viability was 71.7% and 29.3% of the cells were killed, but beets, onions, spinach, and these were prepared. Cell viability increased when treated with Rainbow Rice Cake. The increase in cell viability was highest in the onion treatment group.

The snow white group had no effect on cell viability, and rainbow rice cake made with beet, onion, and spinach powder showed apoptosis inhibitory effect against excessive secreted NO.

From these results, it is thought that if eating rainbow rice cake prepared using beet, onion, and spinach, dementia such as Alzheimer's can be prevented and progression of dementia can be suppressed.

4. Confirm NO inhibitory effect

The NO concentration in the culture medium is the same as 100 μl culture medium and 100 μl grease reagent (A:B=1:1, A: 0.1% N-1-naphthyl ethylenediamine dihydrochloride (Sigma-Aldrich Co.) in H ₂ O , B: 1% sulfanilamide (Sigma-Aldrich Co.) in 5% H ₃ PO ₄ ] was well mixed. Absorbance was measured at 540 nm after standing at room temperature for 10 minutes while blocking light. The NO content was measured by the prepared standard curve, and the results are shown in FIG. 8.

8, as shown in the results, NO was significantly increased as a result of treating SNP, a donor, to SK-N-SH cells, which are brain neurons. When the high-concentration beet, onion, spinach, and rainbow rice cake using these were treated, NO production was significantly suppressed.

Claims (3)

Washing and grooming beets, onions and spinach;
Drying the trimmed beets, onions and spinach;
Crushing and sieving the dried beet, onion, and spinach, respectively, to prepare beet powder, onion powder, and spinach powder;
Kneading by putting 100 parts by weight of rice flour and 15-25 parts by weight of water in each of the three containers;
14 to 16 parts by weight of sugar and 2 to 4 parts by weight of beet powder, 14 to 16 parts by weight of sugar and 5 to 10 parts by weight of onion powder, 14 to 16 parts by weight of sugar and 7 to 12 parts by weight of spinach powder, respectively, in the three containers. Mixing and sifting;
Stacking each mixture in order in a steamer; And
Method of manufacturing a rainbow rice cake containing beet, onion and spinach, including steaming for 15-25 minutes. According to claim 1,
Method comprising the step of steaming for 5-10 minutes after the steaming step further. A rainbow rice cake containing beet, onion and spinach prepared by the method of claim 1 or 2.

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