KR20210030585A - Method for manufacturing fermented rice cake comprising green barley - Google Patents

Abstract

The present invention relates to a method for producing a barley rice cake for tteokbokki by utilizing green barley as a main component. The method according to the present invention comprises the steps of: (a) producing a raw material mixture by mixing green barley powder, non-glutinous rice powder, and natural pigment powder; (b) producing mixed dough by mixing the raw material mixture with combined water including a makgeolli-derived fermented liquid, salt, and sugar; (c) producing fermented dough by fermenting the mixed dough; (d) steaming the fermented dough; and (e) producing a rice cake by molding the steamed fermented dough. According to the method of the present invention, through fermentation using makgeolli, a large amount of functional ingredients such as dietary fiber derived from green barley and beta-glucan are included, and thus bowel movements and defecation are helped. It is possible to produce a rice cake which is low in calories and helps diet. In particular, the produced rice cake can be used in the production of food such as tteokbokki and rice cake soup, so that anyone can conveniently consume the rice cake.

Description

Method for manufacturing fermented rice cake comprising green barley}

The present invention can promote bowel activity and intestinal function when ingested by fermenting green barley, and can help diet with low calorie, so that fermented green barley rice cake can be used to manufacture tteokbokki, rice cake soup, etc. It relates to a method of manufacturing.

Recently, in Korea, the amount of rice consumed as rice is gradually decreasing, and it is known that the consumption of processed foods made of rice such as rice cakes, noodles, and confectionery is increasing significantly. Among the processed rice foods, Garetteok is a round and long-shaped rice cake manufactured by mixing non-glutinous rice powder with salt water and then processing it.It is mainly used for cooking rice cake soup or tteokbokki.Tteokguk and rice cake for tteokbokki are domestic and foreign rice food industries. Contributes to the popularization of

In general, tteokbokki and tteok-guk rice cakes are foods cooked by steaming or boiled grain flour such as rice, a mixture of rice and wheat.Since it contains a large amount of starch as its main ingredient, it has a disadvantage of high nutritional concentration and high calorie content. There is a problem that causes disability, abdominal bloating, constipation, etc. In recent years, various methods have been sought to reduce calorie content and enhance functionality by adding various raw materials when making rice cakes.

On the other hand, green barley is a type of blue-colored barley belonging to the monocotyledonous herbaceous family, and is also called green barley or green maek, and is rich in components such as proteins, minerals, vitamins B and E, dietary fiber, and folic acid. . In particular, green barley contains a large amount of dietary fiber, promotes bowel movements, and is known to be effective in diet because of its low caloric value, and plans to manufacture various foods using green barley are being sought.

For example, Korean Patent Registration No. 10-1646367, which is Document 1, relates to a composition of rice cake containing sprout green barley powder and a method for producing rice cake using the same. Document 1 includes, glutinous rice; Sticky barley; Green barley; Jeongbaekdang; Mixed rice powder; Purified salt; Seo Ri-tae; Peanut flour; And it has been disclosed that the content of mixing 0.3 to 3% by weight of green barley so as to improve the physicochemical properties in the composition comprising a red bean paste.

As another example, document 2, Korean Patent Publication No. 10-2012-0082613, relates to a method of manufacturing rice cakes including green barley powder, and in document 2, 100 weight of green barley powder having a particle size of 200 to 300 mesh There has been disclosed a method for preparing a rice cake by adding 50 to 100 parts by weight of purified water to the part and kneading to obtain a dough.

However, in the past, a method for manufacturing rice cake with improved functionality by fermenting green barley added in excess has not been disclosed, so research on this is required.

Korean Patent Registration No. 10-1646367 (Announcement date: 2016.08.05.) Korean Patent Publication No. 10-2012-0082613 (Publication date: 2012.07.24.) Korean Patent Registration No. 10-1301681 (Announcement date: 2013.08.29.) Korean Patent Registration No. 10-1270013 (Announcement date: 2013.05.27.)

The present invention was conceived to solve the problems of the prior art as described above, replacing non-glutinous rice with a high starch content, and adding an excessive amount of green barley with excellent functionality to produce rice cakes, and fermenting the green barley to improve intestinal action and bowel movements. It is intended to provide technical details on the manufacturing method of fermented green barley rice cake that can not only help but also help diet with low calories.

The technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned are clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. It will be possible.

In order to achieve the above-described technical problem, the present invention comprises the steps of: (a) 　 preparing a raw material mixture by mixing green barley powder, non-glutinous rice powder, and natural pigment powder; (b) 　 preparing a mixed dough by mixing the mixing water containing makgeolli-derived fermentation broth, salt, and sugar with the raw material mixture; (c) 　 preparing a fermented dough by fermenting the mixed dough; (d) steaming the fermented dough; And (e) forming a steamed fermented dough to prepare a rice cake; wherein the mixed dough includes 30 to 80% by weight of green barley powder, 18.7 to 54% by weight of nonglutinous rice powder, and 0.1 to 2% by weight of natural pigment powder. , Makgeolli 1 to 10% by weight, sugar 0.1 to 2% by weight, and provides a method for producing a green barley rice cake, characterized in that it comprises 0.1 to 2% by weight of salt.

According to a preferred embodiment of the present invention, the green barley powder may be immersed in an alkaline aqueous solution having a pH of 8 to 10 for 3 to 24 hours to pulverize the soaked green barley to have an average particle size of 5 to 500 μm.

In addition, according to a preferred embodiment of the present invention, the fermentation broth derived from makgeolli is Aspergillus luchuensis strain, Saccharomyces cerevisiae strain and Monascus purpureus What contains the strain can be used.

In addition, according to a preferred embodiment of the present invention, in step (c), the mixed dough may be fermented at a temperature of 20 to 30° C. for 0.1 to 24 hours to prepare a fermented dough.

In addition, according to a preferred embodiment of the present invention, the natural pigment powder is spinach powder, green tea powder, pine needle powder, mugwort powder, mulberry leaf powder, parsley powder, wheat germ powder, kale powder, celery powder, angelica powder, chicory powder, It may include one or more selected from the group consisting of beet leaf powder and beet leaf powder.

The manufacturing method of the green barley rice cake according to the present invention contains a large amount of functional ingredients such as dietary fiber and beta glucan derived from green barley through fermentation using makgeolli to aid in intestinal action and bowel movements, and to aid in diet with low calories. Mochi can be manufactured, and in particular, it can be used for manufacturing foods such as Tteokbokki and Tteok-guk, so anyone can easily consume it.

1 is a flow chart showing a method of manufacturing a green barley rice cake according to the present invention.
Figure 2 is a result of analyzing the total bacterial state of mice ingested rice cake prepared by the method according to Examples and Comparative Examples.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art may easily implement the present invention. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, since the embodiments can be variously changed and have various forms, the scope of the present invention should be understood to include equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all or only such effects, the scope of the present invention should not be understood as being limited thereto.

The meaning of the terms described in the present invention should be understood as follows.

Terms such as "first" and "second" are used to distinguish one component from other components, and the scope of rights is not limited by these terms. For example, a first component may be referred to as a second component, and similarly, a second component may be referred to as a first component. When a component is referred to as being "connected" to another component, it should be understood that although it may be directly connected to the other component, another component may exist in the middle. On the other hand, when a component is referred to as being "directly connected" to another component, it should be understood that there is no other component in the middle. On the other hand, other expressions describing the relationship between components, that is, "between" and "just between" or "neighboring to" and "directly neighboring to" should be interpreted as well.

Singular expressions are to be understood as including plural expressions unless the context clearly indicates otherwise, and terms such as "comprises" or "have" refer to the specified features, numbers, steps, actions, components, parts, or these. It is to be understood that it is intended to designate that a combination exists and does not preclude the presence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the field to which the present invention belongs, unless otherwise defined. Terms defined in commonly used dictionaries should be interpreted as having meanings in the context of related technologies, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

Hereinafter, the present invention will be described in detail.

1 is a flow chart showing a method of manufacturing a green barley rice cake according to the present invention.

Referring to FIG. 1, the method of manufacturing a green barley rice cake according to the present invention includes the steps of: (a) preparing a raw material mixture by mixing green barley powder, nonglutinous rice powder, and natural color powder; (b) preparing a mixed dough by mixing mixing water containing makgeolli, salt, and sugar with the raw material mixture; (c) 　 preparing a fermented dough by fermenting the mixed dough; And (d) 　 forming a rice cake by molding the fermented dough.

The step (a) is a step of preparing a raw material mixture by mixing green barley powder, non-glutinous rice powder, and natural color powder.

Looking specifically at the raw material mixture, the green barley used to make the green barley powder is harvested and steamed before the barley is ripe. It has the advantage of being soft without processing and can consume all the nutrients of the barley. It contains a large amount of fiber to promote bowel movements, and it has low calories compared to rice or wheat, so you can make rice cakes that are effective for diet.

The green barley powder may be used by introducing green barley grain powder prepared by pulverizing green barley grains (or green barley rice) using various conventional methods. Preferably, the green barley powder is soaked so that the green barley is immersed in an alkaline aqueous solution to allow moisture to penetrate the green barley, and the soaked green barley is washed and then dried and dried green barley is pulverized to obtain a green barley grain powder having an average particle size of 5 to 500 μm. Can be manufactured.

When green barley is immersed in an aqueous alkali solution as described above, components such as chlorophyll contained in green barley can be prevented from changing color due to browning by heat, thereby maintaining a vivid green color, and pectin and hemicellulose contained in green barley Insoluble dietary fiber, such as, etc., is reduced to a low molecular weight so that rice cakes with an enhanced content of soluble dietary fiber can be prepared through fermentation in a step to be described later. In addition, alkali treatment prevents the aging of the starch contained in the green barley powder, and by introducing a large amount of hydroxyl groups (-OH) into the starch, it can promote the hydration of the starch and promote the fermentation of the starch contained in the green barley powder. I can make it.

Specifically, the green barley grain powder is soaked by immersing green barley in an alkaline aqueous solution having a pH of 8 to 10 containing calcium carbonate, sodium hydroxide, sodium bicarbonate, calcium chloride, etc. for 3 to 24 hours, and then washing the soaked green barley with water and water. Dried so that the content is less than 30%, the dried green barley is pulverized at least once using a pulverizing device such as a pin mill or a roll mill, so that green barley powder having an average particle size of 5 to 500 µm can be prepared.

In addition, the green barley powder may be a mixed powder including green barley grain powder and green barley sprout powder including young leaves of green barley, that is, green barley sprout powder prepared by pulverizing green barley sprouts, in addition to the green barley powder prepared by pulverizing the green barley grains. However, it is not limited thereto. The green barley sprout powder improves the moisture retention of the rice cakes and improves the texture, thereby preventing the moisture from separating and aging from the rice cakes, preventing the degradation of the quality of the rice cakes, and increasing the content of dietary fiber, making it a highly functional rice cake. Can be manufactured. The green barley sprout powder as described above may also be immersed in an aqueous alkali solution and then powdered.

In particular, the green barley powder may be a green barley mixed powder including 70 to 95% by weight of green barley grain powder and 5 to 30% by weight of green barley sprout powder, but is not limited thereto.

Non-glutinous rice powder contained in the raw material mixture contains starch, contains protein, fat, dietary fiber, vitamins, minerals, etc., plays a role in replenishing calories and nutrients when ingested, and is mixed with moisture to form rice cake dough and then steamed. It is an ingredient that can form a rice cake with a chewy texture as the tissue becomes dense when the dough is kneaded.

Non-glutinous rice powder may be obtained by pulverizing non-glutinous rice, and may be prepared by the following method.

Specifically, non-glutinous rice powder is washed with water and then immersed in water for a certain period of time (1 to 36 hours) to infiltrate the grains with moisture and remove moisture from the surface, and then crush the non-glutinous rice with moisture in a roller mill, etc. It can be manufactured through a method of pulverizing using an apparatus, and pulverization can be repeatedly performed at least once to adjust the average particle size of non-glutinous rice powder.

On the other hand, the non-glutinous rice powder may be prepared by immersing non-glutinous rice in water for 12 to 36 hours and grinding to an average particle size of 15 to 35 µm. In this way, the non-glutinous rice powder immersed in water may have a moisture content of 30 to 40% by weight based on 100% by weight of the total non-glutinous rice powder. At this time, if the immersion time is less than 1 hour, the hardness of the drafted rice cake increases due to insufficient moisture content that has penetrated into the nonglutinous rice, so the chewy texture decreases.If the immersion time is more than 36 hours, the moisture content is excessively high and extrusion molding is performed. When making rice cakes, it is difficult to maintain a uniform shape of rice cakes.

Natural pigment powder is introduced to impart color to rice cakes and add functional active ingredients. Powders prepared using natural grains, vegetables, fruits, etc. can be used. Spinach, green tea, parsley, wheat germ, kale, celery, etc. In addition to green vegetable powders such as angelica, chicory, beet leaves, pine needles, mugwort, mulberry leaves and chard leaves, pigment powders made from Schisandra chinensis, goji berry, bokbunja, mulberry, strawberry, grape, chrysanthemum, etc. Can be used.

Preferably, the natural pigment powder may be used by introducing spinach powder or green tea powder, and thus, barley rice cake with a greenish tint may be prepared to produce rice cake having a feeling of green barley.

The step (b) is a step of preparing a mixed dough by mixing a blended water containing a fermentation broth derived from makgeolli, salt, and sugar with the raw material mixture.

Makgeolli is a type of liquor that is naturally fermented by pure microorganisms from raw materials containing rice as its main ingredient. ) Is contained in a large amount and has a function as a health food, and contains organic acids, an ingredient that stops thirst by producing a refreshing taste, acetylcholine, which helps liver function, protein, and B complexes such as vitamin B, inositol, and choline. Has been.

In this step, the fermentation broth derived from makgeolli is added to the raw material mixture together with salt and sugar to uniformly ferment the dough through the steps to be described later.

Specifically, makgeolli includes fungi such as Mucor sp., Rhizpus sp., and Aspergillus sp., and Saccharomyces sp., Pichia sp. .), Monascus sp., Candida sp., Torulopsis sp., Hansenular sp., and other yeasts, and Micrococcus sp. .), Bacillus sp., Aerobacter sp., and Pseudomonas sp. are growing, and such microorganisms ferment various useful ingredients contained in green barley. Through this, it is possible to manufacture a green barley rice cake with an improved absorption rate of the active ingredient and increase the amount of active ingredients contained in the green barley by reducing the molecular weight.

To this end, the fermentation broth derived from makgeolli may be used by introducing various types of conventional live makgeolli (or raw makgeolli) distributed on the market, such as Pocheon moving fresh makgeolli, longevity fresh makgeolli, and hongguk fresh makgeolli. Preferably, the fermentation broth derived from makgeolli is inoculated with yeast bacteria including strains such as Aspergillus and the like, and yeast bacteria including strains such as Saccharomyces and Monascus into starchy raw materials such as rice, glutinous rice, barley, and wheat. And the obtained from makgeolli prepared by fermentation can be used.

Specifically, yeasts such as Aspergillus strains can ferment starchy materials through a parallel fermentation method in which starchy materials are saccharified into glucose, and the saccharified glucose is converted into alcohol by yeast, and makgeolli can be produced. The derived fermentation broth uses the strain contained in makgeolli to ferment a mixed dough containing green barley to increase the content of active ingredients and to make rice cakes with improved functionality.

Preferably, the makgeolli-derived fermentation broth is the makgeolli-derived fermentation broth using two fermentation strains including Aspergillus luchuensis strains, Saccharomyces cerevisiae strains, which have excellent saccharification and liquefaction power. Or, prepared by fermenting for 3 to 10 days at a temperature of 20 to 30 °C using a mixed strain including Aspergillus luchuensis strain, Saccharomyces cerevisiae strain and Monascus purpureus strain Fermentation broth derived from makgeolli can be used.

The fermentation broth derived from makgeolli as described above, including Aspergillus duckweed strain, which has excellent saccharification and liquefaction power, saccharifies starch contained in green barley and nonglutinous rice powder in a short time, and saccharifies glucose prepared by saccharifying Saccharomyces cerevisiae. , Monascus perus yeast strains use it to produce alcohol, and high-efficiency low-molecularization of high molecular polysaccharides such as pectin contained in green barley greatly increases the content of water-soluble dietary fiber and beta-glucan to produce rice cakes with excellent functionality. To be able to do it. In addition, Aspergillus luchuensis strains, Saccharomyces cerevisiae, and Monascus perperus yeast strains are formed in a well-balanced manner in the tissue of the fermented dough, such as indigestion that occurs when eating rice cakes due to excessive growth of yeast bacteria. Can be configured to prevent the phenomenon of

In this step, the raw material mixture and the blending water are blended, then uniformly mixed, and a mixed dough can be prepared using a punching machine or the like. When the mixed dough has a low moisture content, the dough is not easily formed, and when the moisture content is excessive, molding is difficult. Therefore, the mixed dough can be prepared by appropriately controlling the moisture content.

Salt, a raw material for making rice cakes contained in the blended water, serves to brighten the color and enhance the taste of the rice cakes, and is added to prevent the growth and spoilage of microorganisms for a certain period of time, and makgeolli, salt, and sugar are mixed. It can be configured so that salt is evenly mixed by using one blended water.

The sugar contained in the blended water plays a role in promoting fermentation by microorganisms contained in makgeolli, and when sugar is added, the microorganisms use sugar to form alcohol and air bubbles to produce rice cakes with a soft texture. To be able to do it.

In addition, the blending water may be configured to additionally mix an appropriate amount of water, if necessary, and may be configured to additionally mix water in a proportion of 5 to 50 parts by weight based on 100 parts by weight of the mixed dough.

The mixed dough prepared by the above method according to a preferred embodiment of the present invention is 30 to 80% by weight of green barley powder, 18.7 to 54% by weight of nonglutinous rice powder, 0.1 to 2% by weight of natural pigment powder, 1 to 1 of fermented makgeolli-derived liquid. It may contain 10% by weight, 0.1 to 2% by weight of sugar and 0.1 to 2% by weight of salt.

When the content of green barley powder is less than 30% by weight, or when the content of green barley powder is more than 54% by weight, the effect of reducing the calorie content of rice cakes is insignificant, there is a problem that it is difficult to strengthen the functionality, and the content of green barley is more than 80% by weight Or, if the content of non-glutinous rice powder is less than 18.7% by weight, the dough is not easily produced and the texture and palatability of the rice cake are greatly reduced.

If the content of the natural pigment powder is less than 0.1% by weight, the problem of imparting color to the rice cake may be insufficient, and if it exceeds 2% by weight, the flavor of the raw material of the natural pigment powder flows into the rice cake, resulting in a problem that the palatability is deteriorated. have.

If the content of fermentation broth derived from makgeolli is less than 1% by weight, the fermentation time may increase due to insufficient inoculation of the fermentation strain in the mixed dough, or the fermentation effect may be insignificant. If it exceeds 10% by weight, the growth of the strain increases in a short time As a result, the texture of the rice cake may be reduced, and the taste of the rice cake may be reduced due to the off-flavor generated by the strain.

More preferably, the mixed dough according to the present invention contains 50% by weight of green barley powder, 42% by weight of nonglutinous rice powder, 0.6% by weight of natural pigment powder, 6% by weight of fermented makgeolli, 1% by weight of sugar, and 0.4% by weight of salt. I can.

The step (c) is a step of fermenting the mixed dough to prepare a fermented dough, wherein high molecular weight pectin, hemicellulose, etc., contained in the green barley powder are fermented using a mixed strain included in makgeolli to make low molecular weight. And, it is possible to prepare a fermented dough having an increased content of active ingredients such as beta glucan.

Specifically, fermentation is a processing technology using the phenomenon of producing a unique final product by decomposing or changing ingredients in food using the enzyme action of microorganisms. Fiber exhibits properties that are not broken down by digestive enzymes in the body.

The strains of the genus Saccharomyces and the genus Monascus, which are the main food microorganisms contained in the fermentation broth derived from makgeolli, exhibit excellent decomposition to high molecular substances such as dietary fiber contained in green barley, thereby reducing the molecular weight of β-glucan and dietary fiber The extraction efficiency can be improved through, and in particular, a mixed strain including Aspergillus oryzae strain, Saccharomyces cerevisiae strain, and Monascus purpureus strain When the mixed dough containing green barley is fermented, fermentation efficiency is improved, and a fermented dough containing a large amount of active ingredients can be prepared in a short time.

In this step, fermentation may be configured to perform the mixed dough under conditions in which temperature and humidity are kept constant at preset values, and may be configured to perform the fermentation process for 0.1 to 24 hours at a temperature of 20 to 30 °C. have.

The step (d) is a step of preparing the fermented dough and then steaming the fermented dough. Through this step, the starch tissue contained in the fermented dough is decomposed to gelatinize the starch and promote saccharification, and moisture The fermented dough is cooked with steam to make rice cakes with excellent texture.

Steaming can be performed using a steam steamer, etc., and the fermented dough can be steamed for 10 to 60 minutes by supplying steam at a temperature of 80 to 120 ℃ to gelatinize the starch, and additional fermentation generated from the fermented dough can be performed. Can be suppressed.

The step (e) is a step of manufacturing a rice cake by molding the fermented dough, and the fermented dough is put into an extruder and then extruded to produce a rice cake in the shape of a rice cake.

In this step, the fermented dough may be molded using a variety of conventional methods of making rice cakes such as extrusion, steaming, and extrusion to produce rice cakes.

Specifically, extrusion is a device for producing rice cake by pressing and heating the fermented dough by pressing and heating the fermented dough using an extrusion device, and then passing the fermented dough through a die to shape it into a certain shape. It can be carried out in consideration of the temperature, moisture content of the fermented dough, screw speed, etc., and the rice cake can be prepared through an extrusion process and then cut to a preset size to make the rice cake.

The extrusion may be repeatedly performed more than once, and if the extrusion is performed twice, the surface of the rice cake becomes smoother than when extruding once, but if it exceeds 5 times, the hardness of the rice cake tissue increases and the rice cake There is a problem in that the texture becomes hard and the texture is lowered, and the content of the resistant starch is lowered. Extrusion of the fermented dough is preferably performed by repeatedly extruding the rice cake produced by extrusion without exposing it to moisture, and as the number of extrusion molding increases, the pores of the rice cake structure become fine to form a dense structure. This low-quality rice cake can be prepared, so it can prevent the deterioration of texture caused by the absorption of moisture by the dietary fiber of green barley.

More specifically, in this step, the raw material dough mixture can be extruded using a co-directional twin screw extruder, the diameter is 20 to 40 mm, and the ratio of the diameter and length (L/D ratio) is 20:1 to 15: A single-person high shear force screw can be used, the screw rotation speed is 200 to 800 rpm, the barrel temperature is 100 to 200°C, and the raw material input amount is set to 50 to 200 g/min to extrude the rice cake.

In the above extrusion conditions, screw rotation speed and barrel temperature are key factors that influence the conversion of soluble starch contained in green barley and nonglutinous rice powder into resistant starch in the mochi tissue. Phosphorus cellulose or pectin can also be made to have a low molecular weight.

The rice cake molded by the above method may preferably be a rice cake used for manufacturing tteokbokki or rice cake soup, but is not limited thereto, and may be applied and used in the same manner when manufacturing various rice cake products, etc. Through the same additional processing process, it can be made into rice cakes for tteokbokki, rice cakes for rice cake soup, etc.In addition, it is also easy to use as a method for making rice cakes such as rice cake hot bar, rice cake pie, rice cake for bingsu, rice cake raw noodles, rice cake saealsim, and fusion rice cake. Can be used.

In addition, in this step, it may be configured to include the step of forming a rice cake by molding and then cooling the prepared rice cake, and by immersing the prepared rice cake in cold water at 0 to 20 ℃ shrinks the texture of the rice cake It is possible to manufacture rice cakes with excellent elastic resilience.

In addition, the prepared rice cake may be configured to include the step of cutting into a preset size, and a rice cake product suitable for use, such as for tteokbokki and rice cake soup, may be prepared.

In addition, in the present invention, the rice cake produced by extrusion molding under the above conditions can be commercialized through an additional processing process of cutting or molding into a preset size, and the produced rice cake has a humidity of 70 to 90% and a temperature of 5 to 15 °C. Dried for 4 to 48 hours in a mochi with a moisture content of 35 to 40%, and the prepared rice cake can be immersed in sterilized water, or sterilized using an ultraviolet ray or ozone sterilizer, and then packaged to be commercialized.

If the rice cake is dried or cooled in a short period of time in a low humidity condition, only the surface of the rice cake is dried or cooled, resulting in a problem that the original shape of the rice cake is deformed or the surface is cracked.If the moisture content of the rice cake is less than 35%, the rice cake If the texture of the food is degraded and exceeds 40%, microorganisms can easily proliferate, causing the rice cake to deteriorate.

In addition, the prepared rice cake may be configured to prevent moisture from being lost for a long time from the rice cake by applying a vegetable oil or the like on the surface.

In addition, in this step, it may be configured to further include the step of packaging the prepared rice cake, and through this, the prepared rice cake can be commercialized.

Specifically, in this step, the prepared rice cakes are made of polyethylene (PE), cold-resistant polypropylene (PP), polylactic acid (PLA), low-density polyethylene (LDPE), high-density polyethylene (HDPE), and polyvinylidene chloride (PVDC). , Polystyrene (PS) or a mixture thereof, and a polymer film such as a vacuum packaging machine can be used to individually package rice cakes.

Furthermore, in this step, the rice cake product manufactured by packaging as described above may be externally packaged in a state of being able to ship out, and the rice cake product packaged in a box-type outer packaging material made of paper or plastic may be additionally externally packaged to ensure that it is released. It can be packaged, and the outer packaged rice cake product is transferred to a freezer storage warehouse with an internal temperature of -18 ℃ or lower and stored in a frozen state away from the floor and walls, and transported by pallets and transport equipment to facilitate mass transport. I can.

As described above, the method of manufacturing a green barley rice cake according to the present invention can prepare a rice cake that aids in intestinal action and bowel movements, including a large amount of functional ingredients such as blue barley-derived dietary fiber and beta glucan. Rice cakes are significantly lower in calories than regular rice cakes made from rice and flour, so they can help with diet.

In addition, the prepared rice cake can be used in the manufacture of foods such as tteokbokki and rice cake soup, so anyone can easily consume it.

Hereinafter, the present invention will be described in more detail by way of examples.

The examples presented are only specific examples of the present invention, and are not intended to limit the scope of the present invention.

<Example 1>

Purchasing a commercially available green barley (Gochang barley), washing the green barley grains in water, immersing it in the washed green barley water for 12 hours, soaking it, and putting the soaked green barley grains in a pin mill device, pulverizing the first, and pulverizing the first Was put in a roll mill device and subjected to secondary pulverization to prepare green barley powder having an average particle size of 100 μm.

Commercial non-glutinous rice (Nonghyup Pocheon rice) was purchased and washed, and the soaked non-glutinous rice was immersed in water for 5 hours to soak, and then the soaked non-glutinous rice was pulverized to prepare non-glutinous rice powder with an average particle size of 50 µm, and dried spinach. It was pulverized to prepare spinach powder.

A raw material mixture was prepared by mixing 5 kg of the prepared green barley powder, 4.2 kg of non-glutinous rice powder, and 0.06 kg of spinach powder.

A blended water was prepared by mixing 0.6 kg of makgeolli-derived fermentation broth, 0.1 kg of sugar, and 0.04 kg of salt, and the prepared blending water was mixed with the raw material mixture and then kneaded using a punching machine to prepare a mixed dough. Preparation of the mixed dough was carried out while adjusting to have an appropriate stickiness by additionally mixing water according to the state of the dough.

The prepared mixed dough was supplied to a fermentor and fermented for 30 minutes at a temperature of 25 ℃ to prepare a fermented dough. Steam at a temperature of 100 ℃ was supplied to the fermented dough and steamed for 30 minutes, and the steamed product was subjected to an extruder. Then, it was added to and molded to prepare a garae rice cake. The prepared rice cake was immersed in cold water at 5° C. to cool it, remove moisture, and cut it into a preset size to prepare a rice cake for tteokbokki. After drying the prepared rice cake, edible oil was applied on the surface, and sterilized by immersion in alcohol.

In order to prepare the rice cake according to Example 1, the fermentation broth derived from makgeolli was used as Pocheon Dongdong fresh makgeolli (Idong Casting Co., Ltd., alcohol content 6%). Pocheon moving fresh makgeolli was prepared by fermentation using a mixed strain of Aspergillus luchuensis and Saccharomyces cerevisiae. Pocheon moving fresh makgeolli contains Saccharomyces cerevisiae strain at ^{a concentration of 1.3 × 10 7} (cfu/mL), and Aspergillus luchuensis strain at ^{a concentration of 9.4 × 10 6} (cfu/mL). It was confirmed.

<Example 2>

Aspergillus luchuensis (Aspergillus luchuensis) strain, Saccharomyces cerevisiae (Saccharomyces cerevisiae) strain and Monascus purpurus (Monascus purpureus) using a mixed strain containing the (Monascus purpureus) was prepared by fermentation for 5 days at 24 ℃ A rice cake for tteokbokki was prepared in the same manner as in Example 1, except that makgeolli was used. At this time, the prepared makgeolli contains the Saccharomyces cerevisiae strain at ^{a concentration of 3.3 × 10 7} (cfu/mL), and the Monascus perperus strain at ^{a concentration of 6.7 × 10 7} (cfu/mL), , It was confirmed to contain the Aspergillus luchuensis strain at ^{a concentration of 1.9 × 10 6} (cfu/mL).

<Example 3>

The washed green barley was immersed in an alkaline aqueous solution containing sodium hydroxide of pH 9 for 12 hours to prepare soaked, alkali-treated green barley grains, and alkali-treated green barley powder having an average particle size of 100 μm was prepared in the same manner as in Example 1.

A rice cake for tteokbokki was prepared in the same manner as in Example 1 using alkali-treated green barley powder.

<Example 4>

Aspergillus luchuensis (Aspergillus luchuensis) strain, Saccharomyces cerevisiae (Saccharomyces cerevisiae) strain and Monascus purpurus (Monascus purpureus) using a mixed strain containing the (Monascus purpureus) was prepared by fermentation for 5 days at 24 ℃ A rice cake for tteokbokki was prepared in the same manner as in Example 3, except that makgeolli was used.

<Comparative Example 1>

Rice cakes for tteokbokki were prepared in the same manner as in Example 1, except that water, salt, and sugar were mixed at the same weight instead of fermentation broth derived from makgeolli.

<Comparative Example 2>

Rice cake for tteokbokki was prepared in the same manner as in Example 1, except that the culture solution obtained by culturing the Aspergillus luchuensis strain instead of the fermentation broth derived from makgeolli was mixed with salt and sugar at the same weight. .

<Comparative Example 3>

Rice cake for tteokbokki was prepared in the same manner as in Example 1, except that the culture solution obtained by culturing the Saccharomyces cerevisiae strain instead of the fermentation broth derived from makgeolli was mixed with salt and sugar at the same weight. Was prepared.

<Comparative Example 4>

Rice cake for tteokbokki was prepared in the same manner as in Example 1, except that the culture solution obtained by culturing the Monascus purpureus strain instead of the fermentation broth derived from makgeolli was mixed with salt and sugar at the same weight.

<Experimental Example>

(1) Analysis of the content of beta-glucan and dietary fiber in fermented dough

The content (unit: g/100g) of beta glucan and dietary fiber contained in the fermented dough prepared by the method according to Examples 1 to 4 and Comparative Examples 1 to 4 was measured, respectively, and green barley powder was measured together as a control. The results are shown in Table 1 below.

In order to measure the content of beta glucan, beta glucan was extracted from the fermented dough, and the extraction of beta glucan was performed by modifying the method of Kim & White (2010), and the total beta glucan Megazyme β-glucan contained in the fermented dough sample It was measured using an assay kit (K-BGLU, Megazyme International).

To measure the content of dietary fiber, fermented dough is freeze-dried to prepare a measurement sample, and dietary fiber contained in fermented dough is carried out according to the Prosky method (AOAC method), which is a measurement method for non-digestible residues, using the prepared measurement sample. Was obtained, and the obtained dietary fiber was ash to quantify the ash content, and then the total dietary fiber content contained in the fermented dough was calculated by applying to the TDF calculation formula.

Beta glucan content Total dietary fiber content Example 1 3.36 7.89 Example 2 5.96 11.38 Example 3 5.87 11.29 Example 4 6.39 13.86 Comparative Example 1 3.01 7.07 Comparative Example 2 2.16 6.98 Comparative Example 3 2.43 7.03 Comparative Example 4 3.23 7.68 Control 4.27 9.83

As shown in Table 1, it was confirmed that the fermented dough prepared by the method according to Examples 1 to 4 significantly increased the beta-glucan content and the total dietary fiber content through fermentation. In particular, it was confirmed that the fermented dough prepared by the method according to Examples 2 to 4 had a higher content of beta-glucan and total dietary fiber than the control group, which was 100% green barley powder, even though the content of the green barley powder was 50% by weight. It was predicted that the content of beta-glucan and dietary fiber increased due to the low molecular weight of the insoluble polymer component by alkali immersion and fermentation using mixed strains.

(2) suit effect analysis

In order to confirm the intestinal effect of the prepared rice cakes, rice cakes prepared by the method according to Examples 1 to 4 and Comparative Examples 1 to 4 were ingested in a high fat diet mouse test subject (5 of 40 mice each), and the rice cakes Using the feces of mice ingested, the state of microbiota was analyzed. Intestinal total bacteria analysis was performed by extracting genomic DNA from fecal samples and performing PCR reactions, and mice administered with only a high fat diet were set as controls, and the results are shown in FIG. 2.

Mice were bred for 12 weeks in a sterile state, and 5 mice were randomly sorted into cages and reared under a high fat diet under an environment in which a temperature of 20 to 24 °C and a humidity of 50 to 60% were maintained.

As shown in Figure 2, it was confirmed that the mice fed rice cakes in Examples and Comparative Examples had an average Firmicutes / Bacteroidetes ratio improved close to that of mice fed a normal diet. In the case of mice that ingested the rice cake prepared by the method according to Examples 2 to 4, the average posterior bacillus / bacillus bacillus ratio was also significantly reduced, confirming that the intestinal effect was very excellent.

For reference, Bacteroidetes are called slender bacteria, and are widely distributed in the intestine of slender people, and are bacteria that reduce diabetes incidence, and Firmicutes are bacteria that cause obesity and are widely distributed in obese people.

(3) calorie measurement

The total calories per 100 g of rice cakes prepared by the method according to Examples 1 to 4 (kcal) were measured together with commercially available rice tteokbokki (Matchandeul white rice food), and the results are shown in Table 2 below.

Total calories Example 1 187 Example 2 191 Example 3 189 Example 4 187 Control 257

As shown in Table 2, the rice cake for tteokbokki prepared by the method according to Examples 1 to 4 was predicted to be effective in diet because the calorie content was lowered by 20% or more compared to the commercially available rice tteokbokki.

Through the above results, the rice cake produced through the rice cake manufacturing method of the present invention contains a large amount of dietary fiber and beta-glucan components by fermenting the green barley powder using the fermentation broth derived from makgeolli, improving intestinal action, obesity and constipation. It can show the efficacy of.

Detailed description of the preferred embodiments of the present invention disclosed as described above has been provided to enable those skilled in the art to implement and practice the present invention. Although the above has been described with reference to preferred embodiments of the present invention, those skilled in the art will understand that various modifications and changes can be made to the present invention without departing from the scope of the present invention. For example, a person skilled in the art may use the configurations described in the above-described embodiments in a manner that combines them with each other. Accordingly, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

The present invention may be embodied in other specific forms without departing from the spirit and essential features of the present invention. Therefore, the detailed description above should not be construed as restrictive in all respects and should be considered as illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention. The invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein. In addition, an embodiment may be configured by combining claims that do not have an explicit citation relationship in the claims, or may be included as a new claim by amendment after filing.

Claims (5)

(a) preparing a raw material mixture by mixing green barley powder, non-glutinous rice powder, and natural pigment powder;
(b) preparing a mixed dough by mixing the mixing water containing the fermentation broth derived from makgeolli, salt, and sugar with the raw material mixture;
(c) fermenting the mixed dough to prepare a fermented dough;
(d) steaming the fermented dough; And
(e) forming a steamed fermented dough to prepare a rice cake
The mixed dough,
It comprises 30 to 80% by weight of green barley powder, 18.7 to 54% by weight of non-glutinous rice powder, 0.1 to 2% by weight of natural pigment powder, 1 to 10% by weight of makgeolli, 0.1 to 2% by weight of sugar, and 0.1 to 2% by weight of salt The manufacturing method of green barley rice cake. The method of claim 1,
The green barley powder is immersed in an alkaline aqueous solution having a pH of 8 to 10 for 3 to 24 hours to pulverize the soaked green barley to produce a green barley rice cake having an average particle size of 5 to 500 μm. The method of claim 1,
The fermentation broth derived from makgeolli, Aspergillus luchuensis strain, Saccharomyces cerevisiae (Saccharomyces cerevisiae) strain, and Monascus purpurus (Monascus purpureus ) strain, characterized in that the production of green barley rice cake comprising a strain Way. The method of claim 1,
In step (c),
A method for producing a green barley rice cake, characterized in that the mixed dough is fermented at a temperature of 20 to 30°C for 0.1 to 24 hours to prepare a fermented dough. The method of claim 1,
The natural pigment powder is selected from the group consisting of spinach powder, green tea powder, pine needle powder, mugwort powder, mulberry leaf powder, parsley powder, wheat germ powder, kale powder, celery powder, angelica powder, chicory powder, beet leaf powder and beetroot leaf powder Method for producing a green barley rice cake, characterized in that it comprises one or more of which.

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