KR20210120495A - Manufacturing method for cake using red yeast rice and cake using red yeast rice manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing red yeast rice cake and red yeast rice cake manufactured thereby. According to the present invention, the method comprises: a rice cake material preparation step (S100) of preparing materials including red yeast rice, salt, glutinous rice, sugar, purified water, and tapioca starch; a glutinous rice soaking step (S200) of washing and soaking the glutinous rice in water; a glutinous rice flour producing step (S300) of pulverizing the soaked glutinous rice to produce glutinous rice flour; a red yeast rice soaking step (S400) of soaking the red yeast rice in water; a rice cake material mixture preparing step (S500) of mixing the materials to prepare a rice cake material mixture; a rice cake material mixture aging step (S600) of storing and aging the rice cake material mixture; a rice cake material mixture steaming step (S700) of supplying steam to the aged rice cake material mixture to heat the mixture with the steam; a rice cake material mixture punching step (S800) of punching the rice cake material mixture by applying pressure; and a shaping step (S900) of manufacturing rice cake by shaping the punched rice cake material mixture. Accordingly, rice cake is manufactured by using red yeast rice and various additives, and thus rice cake which has excellent nutrition and taste and is nutritionally balanced for satisfying preferences of modern consumers who consider health as important, can be provided.

Description

Manufacturing method of red rice cake and red rice cake manufactured thereby

The present invention relates to a method for producing a red rice cake and a red rice cake prepared thereby, and more particularly, to a rice cake prepared by using red rice rice and various additives, thereby providing excellent nutrition and taste as well as nutritionally balanced rice cake. It relates to a method of manufacturing a red rice cake that can satisfy the preference of modern consumers who value health, and a red rice cake manufactured thereby.

In general, rice cake is a generic term for food made by steaming, boiling, or steaming and kneading grain flour as it is. , dumplings, and glutinous rice cake with red bean paste, it is a traditional food that cannot be missed in Korea for congratulations and ceremonies and various events. However, with the rapid industrialization and westernization of lifestyles and eating habits, the consumption of rice cakes is decreasing as dining out and snack options are diversified.

Recently, a lifestyle that pursues a healthy body and mind away from busy daily life and instant food, or well-being culture, which is a cultural code, is a social boom.

Therefore, recently, rice cake is known as a food with a small volume and high calorific value, and as a healthy food or diet food, it is a trend that is often used as a meal substitute or snack at home or outside. In line with this trend, products with excellent taste and fragrance have been developed and are being used as important food for the elderly as well as men and women regardless of age or gender.

On the other hand, red yeast rice (紅麴) is obtained by fermenting a microorganism called red yeast bacterium of the genus Monascus on grains such as rice and barley. is called In addition to starch and protein, which are nutrients, red yeast rice contains trace elements such as linolenic acid, calcium, and dietary fiber.

Aspergillus oryzae (Aspergillus oryzae) is mainly used for fermentation of soybeans in Korea and Japan, and red yeast is used in southern China and Taiwan. Soup using a fungus of the genus Monascus is used.

The genus Monascus is taxonomically belonging to the genus Monascaceae of the Hemiascomycetaceae, and as a fungus close to the genus Hwanggukgyun, currently about 20 species and about 70 types as strains have been isolated and identified. Recently, it is known to produce a strong cholesterol biosynthesis inhibitor called monacolin K, which has attracted attention.

It has been reported that monacolin K exhibits a strong cholesterol biosynthesis inhibitory action by specifically inhibiting HMG-CoA reductase (HMG-CoAreductase) in the cholesterol biosynthesis pathway. It is known as a great feature that it has a lowering action.

Accordingly, the present inventors are trying to produce rice cakes with improved nutritional components and enhanced snack, taste and preference, and while preparing rice cakes using red rice and various additives, they are not only excellent in nutrition and taste but also nutritionally balanced. The present invention was completed by confirming that it can satisfy the preference of modern consumers who value health.

Domestic Patent Publication No. 10-2006-0107217 (published on October 13, 2006) Domestic Registered Patent No. 10-1995988 (Registered on June 27, 2019) Domestic Registered Patent No. 10-2089798 (registered on March 10, 2020)

The present invention relates to a method for producing a rice cake using red rice rice and various additives, thereby not only having excellent nutrition and taste, but also nutritionally balanced to satisfy the preferences of modern consumers who value health and thereby It is to provide prepared red rice cake.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing red rice cake according to the present invention includes a rice cake material preparation step (S100) of preparing a material containing red rice rice, salt, glutinous rice, sugar, purified water and tapioca starch; Soaking glutinous rice after washing the glutinous rice from the ingredients (S200); A glutinous rice flour manufacturing step of pulverizing the soaked glutinous rice to produce glutinous rice flour (S300); Soaking hongguk rice from among the ingredients (S400); A rice cake material mixture manufacturing step of mixing the ingredients to prepare a rice cake material mixture (S500); A rice cake material mixture aging step of storing and aging the rice cake material mixture (S600); A rice cake material mixture steaming step (S700) of supplying steam to the aged rice cake material mixture and heating it with steam (S700); A rice cake material mixture punching step of punching by applying pressure to the steamed rice cake material mixture (S800); And it comprises a molding step (S900) of manufacturing a rice cake by molding the punched rice cake material mixture.

In the hongguk rice soaking step (S400), after mixing in a weight ratio of 10 to 30 parts by weight of purified water with respect to 100 parts by weight of the hongguk rice, the hongguk rice is soaked by keeping it at a temperature of 15 to 20° C. for 10 to 30 minutes. can

In the rice cake material mixture manufacturing step (S500), 10 to 20 parts by weight of the soaked red yeast rice, 0.1 to 0.3 parts by weight of salt, 5 to 10 parts by weight of glutinous rice flour, 0.2 to 0.6 parts by weight of sugar, 7 to 13 parts by weight of purified water and tapioca The starch may be mixed in a weight ratio of 1 to 2 parts by weight.

In the rice cake material mixture manufacturing step (S500), with respect to 100 parts by weight of the total content of the soaked red rice, 0.1 to 1 parts by weight of fermented kkujippong, 3 to 7 parts by weight of maesaengi powder, 0.5 to 1.5 parts by weight of silkworm aged powder processing oil. more may be included.

In the rice cake material mixture aging step (S600), the rice cake material mixture may be aged by storing it at a temperature of 4 to 8° C. for 5 to 15 hours.

In addition, the present invention includes a hongguk rice cake prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The method for producing red rice cake according to the present invention is red rice cake that is not only excellent in nutrition and taste, but also nutritionally balanced and can satisfy the preference of modern consumers who value health by preparing rice cake using red rice rice and various additives. You can make rice cakes.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining a method of manufacturing hongguk rice cake according to the present invention.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, it will be described in more detail with respect to the manufacturing method of the red rice cake according to the present invention.

1 is a flowchart for explaining a method of manufacturing hongguk rice cake according to the present invention.

Referring to Figure 1, the manufacturing method of red rice cake according to the present invention is a rice cake material preparation step (S100), glutinous rice soaking step (S200), glutinous rice flour manufacturing step (S300), red rice rice soaking step (S400), rice cake material It includes a mixture preparation step (S500), a rice cake material mixture ripening step (S600), a rice cake material mixture steaming step (S700), a rice cake material mixture punching step (S800) and a forming step (S900).

1. Rice cake material preparation step (S100)

The rice cake material preparation step (S100) is a step of preparing the ingredients for manufacturing the red rice cake.

In the rice cake material preparation step (S100), the material may be red rice, salt, glutinous rice, sugar, purified water and tapioca starch.

The hongguk rice is steamed rice and fermented with honggukgyun (紅麴菌), and the hongguk (紅麴) is obtained by fermenting a microorganism called honggukgyun in the genus Monascus on grains such as rice and barley, generally It is also called red yeast rice because the medium turns red during fermentation. In addition to starch and protein, which are nutrients, red yeast rice contains trace elements such as linolenic acid, calcium, and dietary fiber.

The genus Monascus is taxonomically belonging to the genus Monascaceae of the Hemiascomycetaceae, and as a fungus close to the genus Hwanggukgyun, currently about 20 species and about 70 types as strains have been isolated and identified. Recently, it is known to produce a strong cholesterol biosynthesis inhibitor called monacolin K, which has attracted attention.

It has been reported that monacolin K exhibits a strong cholesterol biosynthesis inhibitory action by specifically inhibiting HMG-CoA reductase (HMG-CoAreductase) in the cholesterol biosynthesis pathway. It is known as a great feature that it has a lowering action.

The tapioca starch enables the red rice cake to maintain viscosity and elasticity for a long time due to its high viscosity, and also has economic advantages because it is cheaper than conventional starches such as corn starch.

That is, the tapioca starch refers to vegetable starch (=starch) collected from the root of cassava, and the root of cassava contains 20-30% of starch. to make tapioca. As an important edible resource in Southeast Asia, it is used to make starch sugar, caramel, and confectionery, and is also used as a textile paste. Since it is characterized in that it has a very good viscosity enough to be used as a textile paste, in the present invention, it provides viscosity and elasticity that can replace conventional corn starch or rice flour starch by using this viscosity, and has a chewy and moist texture. You can make red rice cakes.

On the other hand, in the rice cake material preparation step (S100), in addition to the above ingredients, Cujippong fermented broth, Maesaengi powder, and silkworm aged powder processed oil can be further prepared in addition to the above ingredients to enhance the texture and nutritional components of red rice cake. Powder and silkworm aged powder processed oil can be used, respectively, kkujippong fermented broth, maesengi powder and silkworm aged powder processed oil prepared by the following manufacturing method.

First, in order to prepare kkujippong fermented broth, eoseongcho can be prepared and washed.

The Eoseongcho (Houttuynia cordata thunb) is an outpost of Yakmomil, a plant of the Saururaceae family, and inhabits in Southeast Asia, particularly Japan, Korea, and the like. The Eoseongcho is also called ten medicine because it has ten medicinal effects. Eoseongcho can be used medicinally and edible, and it is classified as an animal and plant that can use only a minimum amount as an auxiliary ingredient in the Food Ingredients Classification of the Food Standards Code. It is used as a cosmetic and health functional food to help detox and beauty.

Next, the washed eoseongcho can be steamed with steam.

In the above step, the steaming may be performed by heating the washed eoseongcho with steam at a temperature of 110 to 130° C. at a pressure ^{of 3 to 4 kgf/cm 2 for 40 to 60 minutes.}

Next, the steamed eoseongcho can be dried.

In the above step, in order to prevent the chlorophyll of the eoseongcho from being destroyed and the useful components from volatilizing during drying in sunlight, the eoseongcho is dried at a temperature of 15 to 20 ℃ and a humidity of 55 to 60% for 20 to 30 hours. can

Subsequently, the dried fishwort can be heated and roasted and then cooled, and the roasting is the first roasting for 5 to 10 minutes at a temperature of 70 to 75 ℃ after putting the dried fishwort into a heating container, and the 1 Secondary roasting of roasted eoseongcho at a temperature of 130 to 140 ° C. for 10 to 30 seconds, and cooling the secondary roasted eoseongcho at a temperature of 25 to 35 ° C. for 2 to 4 hours may proceed.

Next, you can prepare the mulberry fruit and wash it.

The Cuji mulberry fruit is cultivated in autumn, and has a taste of bitterness and sweetness. Its efficacy is to lower fever, remove residual heat from blood, relax muscles and tendons, and allow meridians to flow well. It is also used as a stamina food as well as supplementing the yang energy.

Next, the washed Cuji mulberry fruit may be steamed with steam.

In the above step, the steaming may be performed by heating the washed mulberry fruit with steam at a temperature of 140 to 160° C. at a pressure ^{of 3 to 5 kgf/cm 2 for 20 to 40 minutes.}

Next, the steamed Cuji mulberry fruit may be first dried.

In the step, the moisture contained inside the cucurbita fruit is rapidly evaporated when the sunlight is dried, and it can be carried out in a well-ventilated shady place to prevent the inherent flavor from disappearing, for example, the steamed cucurbita mulberry tree. The first drying of the fruit may be carried out at a temperature of 18 to 22° C. and a humidity of 60 to 70% for 30 to 50 hours.

Subsequently, the first dried Cuji mulberry fruit may be dried a second time.

In the above step, the second drying may be performed by irradiating microwaves to the first dried Cucurbita mulberry fruit, the second drying is at a pressure of 60 to 80 mbar, at a temperature of 40 to 45° C. for 10 to 30 minutes. It can be carried out by irradiating microwaves of 2.3 to 2.5 GHz to the first dried Cuji mulberry fruit.

In the above step, the microwave penetrates to the inside of the Curcuma mulberry fruit and can exhibit a volumetric heating effect of heating the entire Curcuma mulberry fruit. Accordingly, it vibrates or rotates, and such polarization vibration may lead to friction between molecules, which may cause heat generation.

In the above step, by irradiating a microwave of 2.3 to 2.5GHz to the first dried Cucurbita fruit at a pressure of 60 to 80mbar, a temperature of 40 to 45° C. for 10 to 30 minutes, Heating efficiency can be improved because it penetrates into the inside of the mulberry fruit in a short time without heat conduction and is converted into heat due to friction caused by polarity change.

Next, by mixing the second dried Cuji mulberry fruit and Eoseongcho after the roasting to prepare a Cujippong mixture, it can be mixed by spraying the lactic acid bacteria culture solution to the Cujippong mixture.

In the above step, the Cujippong mixture is mixed in a weight ratio of 80 to 90% by weight of the second dried Cujipon fruit and 10 to 20% by weight of Eoseongcho cooled after roasting, 3 to 7 of lactic acid bacteria culture medium for 100 parts by weight of the Cujippong mixture It can be mixed by spraying in a weight ratio of parts by weight.

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

For example, in the step, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated lactic acid strain is used in MRS broth (Oxoid). , England), incubated for 20 to 25 hours at 37-39° C., ^{diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10-15 minutes to obtain the supernatant. (supernatant) only, and after filtering the supernatant with a 0.45㎛ syringe filter (syringe filter), sterile distilled water with respect to 100 parts by weight of the filtered supernatant by mixing in a weight ratio of 1,000 to 2,000 parts by weight of lactic acid bacteria A culture solution can be prepared.

Next, the lactic acid bacteria culture medium can be fermented kkujippong mixture is mixed.

In the above step, after the kkujippong mixture mixed with the lactic acid bacteria culture medium is maintained at a temperature of 40 to 43 ℃ and a humidity of 60 to 62%, it can be fermented for 5 to 10 days, the fermentation of the kkujippong mixture is the above-mentioned lower limit If it is carried out less than the range, the problem that the kkujippong mixture is not sufficiently fermented may occur, and when it is performed in excess of the above-described upper limit range, there may occur a problem in which the physical properties of the fermented kkujippong mixture are lowered.

Then, the fermented kkujippong mixture can be dried by cold air.

Cold air drying of the fermented kkujippong mixture in the above step is carried out by drying the fermented kkujippong mixture with cold air at a temperature of 5 to 8 ° C. for 5 to 10 hours, and maintaining it at a temperature of 55 to 60 ° C. for 2 to 4 days. can

Next, by extracting the cold-air dried kkujippong mixture can be prepared kkujippong fermentation broth.

In the above step, the cold-air dried kkujippong mixture can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction, but in the present invention, it is preferable to use a mixture of ultrasonic extraction and supercritical extraction. do.

In the present invention, the ultrasonic extraction method refers to the extraction of at least one solvent selected from the group consisting of distilled water, ethanol, methanol, butanol, acetone, ethyl acetate, hexane, propanol, hydrous butylene glycol, and hydrous propylene glycol as an extraction solvent in the sample 10 times to It refers to an extraction method carried out using an ultrasonic extraction method for 1 hour to 10 hours, preferably 1 hour to 4 hours after adding 20 times by volume.

In addition, in the present invention, the supercritical extraction method is a dry crushed sample and 500-700 mL of ethanol (99.5%) as an auxiliary solvent into a supercritical fluid extraction reactor (Natex, Autstria), the temperature in the reactor is 65 ℃, the pressure is 450 bar, S/F ratio (supercritical fluid kg/Feed kg) refers to a method of extraction under the conditions of 35.

In addition, in order to prepare the maesengi powder, first, after preparing the maesaengi powder, it may be first washed with purified water.

The mae saengi is a vegetable high-protein food containing five major nutrients evenly, and contains a lot of moisture, protein, carbohydrates, and ash, so it is a seaweed containing nutrients evenly except for lipids.

In addition, the maesaegi contains vitamins A and C, and contains various inorganic salts such as iron, calcium, and iodine. It is a nutritious food that can be

For example, in the step, after preparing the maesaengi, the maesaengi may be washed with purified water at a temperature of 15 to 25°C.

Next, the first washed Mae Saenggi may be immersed in an aging liquid to perform a second washing.

In the above step, it is possible to improve the storage stability of Mae Saengi and remove the fishy smell that may occur from the Maesengi by immersing the washed Maesengi with the purified water in an aging solution to remove general bacteria present in the Maesaengi.

For example, in the above step, first, green tea leaves, bay leaves and purified water are mixed in a weight ratio of 0.5: 1.5: 8, and purified water in which the green tea leaves and bay leaves are mixed is mixed with 20 to 75 ° C. at a temperature of 70 to 75 ° C. After heating for 60 minutes, green tea leaves and bay leaves are removed and filtered to prepare a filtrate. Next, squid ink is mixed with the filtrate in a weight ratio of 9.5:0.5 and aged at a temperature of 10 to 15° C. for 3 to 6 hours to prepare an aged solution. Next, by immersing the maesaegi washed with the purified water in the aging solution and storing it for 10 to 20 minutes at a temperature of 5 to 7 ℃, to improve the storage stability of the maesaegi and to remove the fishy smell that may occur from the maesaegi. can Then, after separating the mae saenggi immersed in the aging liquid, a second washing may be performed with purified water at a temperature of 15 to 20 °C.

The squid ink refers to the contents of the squid juice sac, and is mainly black or dark brown. It may play a role in helping

Next, by drying the second washed mae saenggi it is possible to remove the moisture contained in the mae saenggi.

In the above step, the second washed maesaengi may be stored for 20 to 40 hours at a temperature of 45 to 50° C. and dried. When the step is performed below the lower limit, the moisture contained in the The problem of not being sufficiently removed may occur, and when it is performed exceeding the above upper limit range, the amount of moisture contained in the maesaesaengi is too small, and the physical properties are deteriorated, and the aging fermentation of the maesaesaengi does not proceed sufficiently in the subsequent process. problems may arise.

Subsequently, the dried maesaengi may be aged and fermented.

In the above step, after mixing the dermal fermentation broth with the dried maesaengi, it may be carried out by aging and fermentation for a certain time. Specifically, in the step, the dried maesaeng is 1 to 5 parts by weight of the dermal fermentation broth with respect to 100 parts by weight. After mixing, it can be aged and fermented by storing for 20 to 40 hours at a temperature of 8 to 12°C.

The dermis fermentation broth may be prepared by aging and fermenting the dermis (the rind of citrus), and the dermis contains various compounds such as polyphenols, vitamins, and limonoids, particularly carotenoids, bio-flavonoids, pectin and terpene. It is rich in useful ingredients such as phenolic compounds such as leukin, and recently, it is reported that hesperidin, an antioxidant, is isolated from dermal by-products and improved disease resistance as a result of feeding it to pig feed.

In the above step, the dermal fermentation broth prepared as follows may be used.

First, in order to prepare the dermal fermentation broth, the dermis may be prepared and then washed.

In the above step, washing may be performed using purified water in which sodium bicarbonate is dissolved. That is, the sodium bicarbonate (NaHCO ₃ ) is also used as a food additive, has no toxicity, and may have functions such as penetration, diffusion, and expansion, and in the above step, 1 to 3 (w/w)% concentration range Eggplant can sterilize and clean the surface of the dermis by using a sodium bicarbonate solution. In this case, the dermis may be a citrus peel part from which the top part of the citrus fruit is removed.

Next, the dermis can be enzymatically decomposed.

In the above step, the enzymatic decomposition can be decomposed using an enzyme capable of separating the immunoactive polysaccharide present in the dermis, preferably α-Amylase, pectinase, xylase as the enzyme. Lanase (Xylanase) and cellulase (Cellulase) are used, the alpha amylase (α-Amylase) 0.01 to 0.03 parts by weight, pectinase (Pectinase) 0.02 to 0.04 parts by weight, xyl with respect to 100 parts by weight of the entire dermis Lanase (Xylanase) 0.03 to 0.05 parts by weight and Cellulase (Cellulase) mixed in a weight ratio of 0.02 to 0.04 parts by weight, and at a temperature of 38 to 42 ℃ to be carried out by storing the dermis mixed with the enzyme for 10 to 50 hours can

Next, the enzyme-decomposed dermis can be stored and aged.

In the above step, the enzymatically decomposed dermis can be stored for 20 to 40 days at a temperature of 8 to 12 ° C. When the step is performed below the lower limit, the problem is that the dermis is not sufficiently matured. It may occur, and when it is performed in excess of the above-described upper limit range, there may be a problem in that the physical properties of the dermis are lowered.

Then, by filtering the aged dermis using a filter, a filtered dermal solution can be prepared.

In the above step, by filtering the aged dermis to prepare a filtered dermal solution, it is possible to remove fine foreign substances contained in the dermis. A filter may be used.

Next, the filtered dermal fluid may be concentrated and sterilized to prepare a dermal concentrate, and the dermal concentrate may be fermented to prepare a fermented dermal fluid.

In the above step, a dermal concentrate is prepared using a vacuum concentrator known in the art, and after mixing 0.1 to 0.2 parts by weight of vegetable lactic acid bacteria with respect to 100 parts by weight of the dermal concentrate, at a temperature of 10 to 15° C. The dermal fermentation broth can be prepared by fermentation for 3 to 6 days.

In the above step, plant lactic acid bacteria are used to ferment the dermal concentrate, and as the plant lactic acid bacteria, known lactic acid bacteria capable of fermenting the dermal concentrate may be used, for example, as the vegetable lactic acid bacteria, Lactobacillus plantarum. ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU/g) may be used.

Next, freeze-drying the aged and fermented maesengi, and pulverizing the freeze-dried maesengi powder may be prepared.

In the above step, the freeze-drying of the aged and fermented maesengi may be performed at a temperature of -20 to -30°C, and the grinding of the freeze-dried maesengi may be performed using a known grinder.

In addition, in order to prepare the silkworm aged powder processed oil, first, the aged silkworm larvae powder and the silkworm pupa matured powder may be prepared.

The mature silkworm larvae powder may use the silkworm larvae aged powder prepared by the following manufacturing method.

First, after preparing the silkworm larvae, the silkworm larvae may be washed.

In the above step, the silkworm larvae may be larvae before pupation, for example, the silkworm larvae may be the silkworm larvae of the 5th instar and 3rd day, and the washing of the silkworm larvae is the prepared silkworm larvae at 45 to 50°C. By immersing the prepared silkworm larvae in 1 to 3 (w/w)% sodium bicarbonate (NaHCO ₃ ) solution maintained at a temperature for 10 to 30 minutes, the surface of the prepared silkworm larvae can be washed.

In the above step, the prepared silkworm larvae are washed to remove foreign substances or mulberry leaves remaining on the surface of the silkworm larvae, thereby improving the preference of the produced silkworm-aged powdered processing oil, and the silkworm-aged powdered processing oil easily decayed or denatured by foreign substances. it can be prevented

Next, the washed silkworm larvae may be first dried.

In the first drying of the washed silkworm larvae in the above step, the washed silkworm larvae are dried at a temperature of 45 to 50° C. for 10 to 20 hours to first remove moisture remaining in the washed silkworm larvae.

Next, the first dried silkworm larvae may be second dried with hot air.

In the above step, the first dried silkworm larvae may be performed by applying hot air at a temperature of 135 to 140° C. for 50 to 100 minutes.

Then, the second dried silkworm larvae can be pulverized and then aged to prepare a matured silkworm larvae powder.

Grinding of the second dried silkworm larvae in the above step pulverizes the dried silkworm larvae to a particle size of 5 to 10mm, and the aging of the powdered silkworm larvae is 5 to 7 of the powdered silkworm larvae. It can be carried out by storing for 20 to 30 hours at a temperature of ℃.

The aged silkworm pupa powder may be used for the aged powder of silkworm pupa prepared by the following manufacturing method.

First, the silkworm pupae can be prepared and washed and then heated in a bath.

The washing of the silkworm pupa in the above step is by immersing the silkworm pupa in a solution of _{sodium bicarbonate (NaHCO 3} ) at a concentration of 1 to 3 (w / w)% maintained at a temperature of 40 to 45 ° C. for 20 to 40 minutes, The surface of the silkworm pupa can be washed, and the hot water heating of the silkworm pupa is sterilized by immersing the washed pupa in 1 to 1.5% by weight of bamboo salt water heated to a temperature of 90 to 95 ° C. can keep clean.

Next, by drying the silkworm pupa heated in the bath, moisture remaining in the silkworm pupa heated in the bath may be removed.

The drying of the silkworm pupa heated in the bath in the above step may be performed by drying the steamed silkworm pupa heated in the bath by storing it at a temperature of 70 to 75° C. for 20 to 30 hours.

Next, the dried silkworm pupae can be pulverized and powdered.

The pulverization of the dried silkworm pupae in the above step may be pulverized to a particle size of 5 to 10 mm using a known pulverizer.

Subsequently, a mixture may be prepared by mixing the lactic acid bacteria culture solution with the silkworm pupa powder.

In the above step, it may be mixed and mixed in a weight ratio of 10 to 15 parts by weight of the lactic acid bacteria culture solution with respect to 100 parts by weight of the silkworm pupa powder.

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

More specifically, in the above step, the pH of the medium is adjusted to 2.8~3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution using the lactic acid strain isolated from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated After culturing the lactic acid strain at 37-39° C. for 20 to 25 hours using MRS broth (Oxoid, England), ^{it is diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then 10 at 10,000 to 15,000 rpm. Separate the supernatant by centrifugation for ~15 minutes, filter the supernatant with a 0.45 μm syringe filter, and then sterilize 1,000 to 2,000 parts by weight of distilled water with respect to 100 parts by weight of the filtered supernatant By mixing and diluting in a ratio, it is possible to prepare a lactic acid bacteria culture solution.

Next, by aging the mixture consisting of the silkworm pupa powder and lactic acid bacteria culture medium, it is possible to prepare a silkworm pupa ripening powder.

In the above step, the silkworm pupa ripening powder can be prepared by storing and aging the mixture consisting of the silkworm pupa powder and the lactic acid bacteria culture solution at a temperature of 15 to 17° C. for 20 to 30 hours.

Next, by mixing the prepared silkworm larvae-aged powder and silkworm pupa-aged powder, it is possible to prepare a silkworm-aged powder.

In the above step, the matured silkworm powder may be mixed in a weight ratio of 40 to 60% by weight of the matured silkworm larvae powder and 40 to 60% by weight of the matured silkworm pupa powder.

Next, a mixture may be prepared by mixing the aged silkworm powder and avocado oil.

In the above step, 1000 to 2000 parts by weight of avocado oil may be mixed with respect to 100 parts by weight of the mature silkworm powder.

Subsequently, the mixture of the aged silkworm powder and avocado oil may be heated and then aged.

In the above step, the mixture of the aged silkworm powder and avocado oil is heated at a temperature of 70 to 75° C. for 50 to 100 minutes, and then stored for 5 to 10 days at a temperature of 10 to 15° C. It can allow the nutrients contained in it to be sufficiently leached out.

Next, by filtering the mixture of the aged silkworm-aged powder and avocado oil, it is possible to prepare a silkworm-aged powdered processed oil.

In the above step, the aged silkworm powder processed oil can be prepared by filtering the mixture of the aged silkworm matured powder and avocado oil with a filter to remove solids such as the aged silkworm powder. For the sake of convenience of description and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

The avocado oil can be extracted from avocado, and the avocado oil contains a large amount of unsaturated fatty acids, which greatly reduces the incidence of heart disease, cancer, and diabetes, and also increases the absorption rate of beta-carotene when consumed with green and yellow vegetables. It can be increased by 15.3 times.

The avocado is rich in vitamins and minerals, and it can effectively decompose cholesterol to prevent various adult diseases and vascular diseases.

In addition, the avocado contains important antioxidants such as vitamin C and vitamin E, so it can fight inflammation and is effective in alleviating the symptoms of arthritis. can prevent the synthesis of

For example, as the avocado oil, avocado oil prepared by the following method may be used.

First, you can prepare the avocado and wash it thoroughly in water.

Next, the washed avocado can be immersed in grape juice and rancidity inhibitor. As described above, it is possible to prevent discoloration or rancidity of the avocado oil produced by immersing the avocado in grape juice and a rancidity inhibitor.

In the immersion of the washed avocado, the avocado can be immersed in a mixed solution in which grape juice and a rancidity inhibitor are mixed in a weight ratio of 1:1, and the rancidity inhibitor is vitamin C and a salt solution mixed in a weight ratio of 1:1. can be manufactured.

The grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and can help improve memory, and the salt solution used as the rancidity inhibitor may be a salt solution having a concentration of 1 to 2% by weight, After immersing in a weight ratio of 100 to 120 parts by weight of a mixture solution of grape juice and rancidity inhibitor based on 100 parts by weight of the washed avocado, it may be maintained for 10 to 40 minutes.

Next, the avocado immersed in the mixed solution of the grape juice and the rancidity inhibitor may be taken out to allow the components of the grape juice and the rancidity inhibitor to penetrate into the avocado.

In the above step, it is possible to prevent discoloration or rancidity of the avocado oil produced even after a long period of time by allowing the active ingredients of the grape juice and the rancidity inhibitor to penetrate the surface of the avocado. This can be done by storing the separated avocado at a temperature of 28 to 32° C. for 60 to 100 minutes.

Subsequently, the avocado infiltrated with the components of the grape juice and rancidity inhibitor may be steamed.

The steaming of the avocado may be performed by steaming the avocado impregnated with the components of the grape juice and the rancidity inhibitor for 50 to 100 minutes with steam. There is a problem that it is not made, and when it is performed in excess of the above-described upper limit range, the difference in the effect according to the increase of the steaming time may be insignificant.

Next, the steamed avocado may be dried.

Drying of the steamed avocado may be performed for 10 to 20 hours at a temperature of 45 to 50° C. for the steamed avocado, and mechanical drying using a dryer may be used to keep the drying temperature of the avocado constant. have.

Next, the dried avocado may be washed with any one or more acids of acetic acid or citric acid. The washing of the dried avocado is performed by washing the surface of the dried avocado with any one or more acids of acetic acid or citric acid. It has the effect of improving the flavor and color of avocado oil to be manufactured through the fermentation process.

Subsequently, the washed avocado may be sprayed with a culture solution and a fermentation broth composed of lactic acid bacteria.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum may be used, and the culture medium is peptone. , malt extract, sodium citrate, potassium phosphate dibasic, glucose and distilled water, the culture medium is 15 to 25 parts by weight of peptone, 5 to 15 malt extract It may be made by mixing in a weight ratio of 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium dibasic, 1-3 parts by weight of glucose, and 100 to 200 parts by weight of distilled water.

In the culture medium, the peptone is a nitrogen source that supplies proteins and supplies proteins necessary for the growth of microorganisms, and the malt extract contains various minerals, vitamin B group, and amino acids to help the growth of microorganisms. Silver is a mineral that maintains an optimized state for the growth of microorganisms by controlling the pH of the culture medium, and can supply nutrients, and the glucose can function as an important component for lactic acid bacteria to metabolize sugar to produce organic acids.

Next, the avocado sprayed with the fermentation broth may be fermented, and the fermentation of the avocado is 3 to 6 days in a storage container that maintains the avocado sprayed with the fermentation broth at a temperature of 45 to 50° C. and a humidity of 60 to 65%. It can be stored and fermented for a while.

Next, the fermented avocado may be dried in cold air.

Cold air drying of the fermented avocado may be performed by drying the fermented avocado with cold air at a temperature of 3 to 6° C. for 5 to 10 hours, and maintaining the fermented avocado at a temperature of 55 to 60° C. for 1 to 3 days.

Then, by separating the oil after pressing the cold air dried avocado at a humidity of 70 to 80%, a temperature of 120 to 150 ℃ and 10 to 15kgf / cm ² , it is possible to prepare avocado oil.

2. Glutinous rice soaking step (S200)

The glutinous rice soaking step (S200) is a step called after washing the glutinous rice from among the above materials.

In the glutinous rice soaking step (S200), after washing the glutinous rice in purified water, it is immersed in purified water and water parsley juice and soaked, so that the useful components of water parsley contained in the water parsley juice can penetrate into the glutinous rice.

That is, in the glutinous rice soaking step (S200), the glutinous rice is washed and mixed in a weight ratio of 5 to 15 parts by weight of water parsley juice and 80 to 100 parts by weight of purified water with respect to 100 parts by weight of the washed glutinous rice 1 to 3 hours It can be called by immersion during the time, but if the soaking of the washed glutinous rice is performed below the above lower limit range, there may be a problem that the glutinous rice is not sufficiently soaked, and when it is performed in excess of the above upper limit range, the glutinous rice is excessive It may cause a problem of deterioration of physical properties.

In the glutinous rice soaking step (S200), the water parsley juice juice prepared by the following manufacturing method may be used.

In order to prepare the water parsley juice, first, the water parsley is prepared and washed clean in water, and then the washed water parsley can be divided into equal parts and cut, for example, the water parsley is cut into 2 to 4 equal parts. can be

The water parsley has a sweet, spicy, and cool taste, and is rich in various vitamins and minerals and fibers that are good for the body, so it is an alkaline food that has a good effect in detoxifying and purifying the blood.

In addition, the water parsley contains a large amount of vitamins A, B1, B2, and C, and is rich in minerals and fibers such as protein, iron, calcium, and phosphorus to purify the blood, eliminate thirst, and lower heat. Water parsley has a unique fragrance on the leaves and stems, and is widely used as an auxiliary material for herbs and soups. Water parsley is good for detoxifying, excreting heavy metals, improving liver function, relieving hangover, preventing constipation, and preventing high blood pressure.

Next, the cut water parsley may be immersed in a mixed solution of grape juice, lemon juice and bamboo salt water.

In the above step, the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and helps to improve memory. , headache, etc., the lemon juice and bamboo salt water can prevent water parsley from discoloring over time, and the mixed solution is 2 parts by weight of grape juice, 2 parts by weight of lemon juice, and 3 parts by weight of bamboo salt water. It is prepared by mixing, and the salt solution may be bamboo salt solution having a concentration of 1 to 3 wt%.

In the above step, the cut water parsley may be immersed in a mixed solution of grape juice, lemon juice and bamboo salt, and then maintained at a temperature of 20 to 25° C. for 10 to 30 minutes.

Next, the water parsley immersed in the mixed solution of the grape juice, lemon juice and bamboo salt water may be separated and then steamed.

In the above step, the water parsley impregnated with the components of grape juice, lemon juice, and bamboo salt water is mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are cinnamon powder 10 to 20 parts by weight and 5 to 10 parts by weight of sugar are mixed, and steaming may be performed by steaming with steam at 130 to 150° C. for 10 to 30 minutes in a steamer.

In the above step, the cinnamon powder increases immunity and promotes blood circulation to help prevent vascular diseases, and has food poisoning prevention and sterilization and insecticidal effects, and the sugar has an antiseptic effect, so it can improve storage properties.

Then, the steamed water parsley can be compressed to prepare a water parsley juice.

In the above step, ^{by pressing the steamed water parsley at a pressure of 7 to 9 kgf/cm 2} and squeezing it, it is possible to prepare a water parsley juice in which the useful components of the water parsley are sufficiently leached.

3. Glutinous rice flour manufacturing step (S300)

The glutinous rice flour manufacturing step (S300) is a step of producing glutinous rice flour by pulverizing the so-called glutinous rice.

In the glutinous rice flour manufacturing step (S300), the soaked glutinous rice is sifted through a sieve to remove moisture by gravity for 1 to 3 hours, and the glutinous rice from which the moisture is removed is dried using a dryer, and then the dried rice is milled. Grinding to prepare glutinous rice flour having a particle size of 100 to 300 mesh (mesh).

At this time, the soaked glutinous rice is sieved to remove moisture, the glutinous rice from which the moisture has been removed is heat-treated in a constant temperature dryer at 50 to 55° C. for 3 to 5 hours, and then air-dried at a temperature of 18 to 22° C. and 100 to 300 Glutinous rice flour may be prepared by milling with a mill to which a mesh sieve is attached, and the moisture content of the glutinous rice flour may be in the range of 13 to 15%.

4. Soaking red yeast rice (S400)

The hongguk rice soaking step (S400) is a step of calling hongguk rice from among the ingredients.

In the hongguk rice soaking step (S400), after mixing in a weight ratio of 10 to 30 parts by weight of purified water with respect to 100 parts by weight of the hongguk rice, the hongguk rice is soaked by keeping it at a temperature of 15 to 20° C. for 10 to 30 minutes. However, if the soaking of the red yeast rice is performed below the lower limit range, there may be a problem that the red rice rice is not sufficiently soaked, and when it is performed in excess of the upper limit range, the red rice rice is excessively soaked. There may be a problem of deterioration of physical properties.

5. Rice cake material mixture manufacturing step (S500)

The rice cake material mixture manufacturing step (S500) is a step of preparing a rice cake material mixture by mixing the ingredients.

In the rice cake material mixture manufacturing step (S500), 10 to 20 parts by weight of the soaked red yeast rice, 0.1 to 0.3 parts by weight of salt, 5 to 10 parts by weight of glutinous rice flour, 0.2 to 0.6 parts by weight of sugar, 7 to 13 parts by weight of purified water and tapioca The starch may be mixed in a weight ratio of 1 to 2 parts by weight.

On the other hand, in the rice cake material mixture manufacturing step (S500), in order to enhance the taste and flavor of the red rice cake produced, the rice cake material mixture may be constituted by further including Cujippong fermented broth, maesaengi powder, and silkworm aged powder processing oil. With respect to 100 parts by weight of the total content of hongguk rice, 0.1 to 1 parts by weight of kkujippong fermented broth, 3 to 7 parts by weight of maesaengi powder, 0.5 to 1.5 parts by weight of silkworm aged powder processed oil may be further included in a weight ratio.

6. Rice cake material mixture ripening step (S600)

The rice cake material mixture aging step (S600) is a step of storing and aging the rice cake material mixture.

In the rice cake material mixture aging step (S600), the physical properties of the rice cake material mixture can be softened by aging the rice cake material mixture. This can be done by storage at temperature for 5 to 15 hours.

7. Steaming step of rice cake material mixture (S700)

The steaming step (S700) of the rice cake material mixture is a step of steaming by supplying steam to the aged rice cake material mixture by heating with steam.

For example, in the steaming step (S700) of the rice cake material mixture, the aged rice cake material mixture may be put into a pressure steamer and then steam may be supplied, and the steam supplied to the pressure steamer is 4 to 5 kgf/cm ² By heating for 30 to 100 minutes at a pressure of 125 to 135 ° C., the aged rice cake material mixture can be steamed by heating with steam.

8. Punching step of the rice cake material mixture (S800)

The rice cake material mixture punching step (S800) is a step of punching by applying pressure to the steamed rice cake material mixture.

In the rice cake material mixture punching step (S800), if the steamed rice cake material mixture is small, it can be performed by applying pressure by hand (kneading) or punching using a known kneader according to the amount of dough. .

9. Forming step (S900)

The forming step (S900) is a step of manufacturing the rice cake by molding the punched rice cake material mixture.

In the forming step (S900), the punched rice cake material mixture is molded into a certain shape or size, and then various additives are mixed to prepare a rice cake. For the sake of convenience of description and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

Hereinafter, with reference to the accompanying drawings, it will be described in more detail with reference to preferred examples and comparative examples of the method for producing hongguk rice cake according to the present invention.

< Example 1 >

First, red rice, salt, glutinous rice, sugar, purified water and tapioca starch are prepared, the glutinous rice is washed, and 10 parts by weight of water parsley juice and 90 parts by weight of purified water are mixed with respect to 100 parts by weight of the washed glutinous rice. Then, it was called by immersion for 2 hours, and the soaked glutinous rice was pulverized to prepare glutinous rice flour.

Next, after mixing in a weight ratio of 20 parts by weight of purified water with respect to 100 parts by weight of the prepared hongguk rice, the hongguk rice was called by keeping it at a temperature of 18° C. for 20 minutes, and 15 parts by weight of the soaked hongguk rice, salt 0.2 A rice cake material mixture was prepared by mixing parts by weight, 8 parts by weight of glutinous rice flour, 0.4 parts by weight of sugar, 10 parts by weight of purified water, and 1.5 parts by weight of tapioca starch.

Next, the rice cake material mixture was stored for 10 hours at a temperature of 6 ℃ and aged, and the aged rice cake material mixture ^{was heated with steam at a pressure of 4.5 kgf / cm 2} and a temperature of 130 to 132 ℃ for 60 minutes. The aged rice cake material mixture was steamed.

Then, the aged rice cake material mixture was punched and molded to prepare a rice cake.

< Example 2 >

Rice cake was prepared in the same manner as in Example 1, in Example 2, with respect to 100 parts by weight of the total content of the soaked hongguk rice, 0.5 parts by weight of fermented kkujippong, 5 parts by weight of maesengi powder, and 1 part by weight of silkworm aged powder processing oil. To be included, a rice cake was prepared.

< Comparative Example 1 >

A rice cake was prepared in the same manner as in Example 1, and in Comparative Example 1, unlike Example 1, rice cake was prepared without using hongguk rice, fermented kkujippong broth, and maesengi powder.

< Comparative Example 2 >

Sotteok was prepared in the same manner as in Example 1, but in Comparative Example 2, unlike Example 1, rice cake was prepared without using hongguk rice, fermented kkujippong fermented broth and silkworm-aged powdered oil.

<Result of sensory evaluation>

As described above, sensory evaluation was performed on the taste, aroma, and texture of the rice cakes according to Examples 1 and 2 and Comparative Examples 1 and 2, and the results are shown in [Table 2] below. The sensory test was conducted on 30 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste incense texture Overall Preference Example 1 8.1 8.0 8.2 8.1 Example 2 8.3 8.4 8.3 8.3 Comparative Example 1 6.0 6.2 6.2 6.1 Comparative Example 2 6.1 6.0 6.1 6.1

Referring to [Table 2], it was found that the taste, aroma, texture and overall preference of the rice cakes prepared in Examples 1 and 2 were superior to the rice cakes prepared according to Comparative Examples 1 and 2.

In the above, a preferred embodiment of the present invention has been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may express the present invention in other specific forms without changing the technical spirit or essential features. It will be appreciated that this may be practiced. Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (2)

Rice cake material preparation step (S100) of preparing a material containing red rice, salt, glutinous rice, sugar, purified water and tapioca starch;
Soaking glutinous rice after washing the glutinous rice from the ingredients (S200);
A glutinous rice flour manufacturing step of pulverizing the soaked glutinous rice to produce glutinous rice flour (S300);
Soaking hongguk rice from among the ingredients (S400);
A rice cake material mixture manufacturing step of mixing the ingredients to prepare a rice cake material mixture (S500);
A rice cake material mixture aging step of storing and aging the rice cake material mixture (S600);
A rice cake material mixture steaming step (S700) of supplying steam to the aged rice cake material mixture and heating it with steam (S700);
A rice cake material mixture punching step of punching by applying pressure to the steamed rice cake material mixture (S800); and
A molding step (S900) of manufacturing a rice cake by molding the punched rice cake material mixture,
In the red rice soaking step (S400), after mixing in a weight ratio of 10 to 30 parts by weight of purified water with respect to 100 parts by weight of the red rice rice, the hongguk rice is called by keeping it for 10 to 30 minutes at a temperature of 15 to 20 ° C. ,
In the rice cake material mixture manufacturing step (S500), 10 to 20 parts by weight of the soaked red yeast rice, 0.1 to 0.3 parts by weight of salt, 5 to 10 parts by weight of glutinous rice flour, 0.2 to 0.6 parts by weight of sugar, 7 to 13 parts by weight of purified water and tapioca starch is mixed in a weight ratio of 1 to 2 parts by weight,
In the rice cake material mixture manufacturing step (S500), with respect to 100 parts by weight of the total content of the soaked red rice, 0.1 to 1 parts by weight of kkujippong fermented broth, 3 to 7 parts by weight of maesaengi powder, 0.5 to 1.5 parts by weight of silkworm aged powder processing oil. more included,
In the rice cake material mixture aging step (S600), the method for producing red rice cake, characterized in that the aging by storing the rice cake material mixture at a temperature of 4 to 8 ℃ for 5 to 15 hours.
A rice cake of red soup, characterized in that produced by the method of claim 1.

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