KR20220029619A - Method for manufacturing rice cake using paper mulberry - Google Patents

Abstract

The present invention relates to a tteok (rice cake) containing mulberry leaves in which the tteok containing the mulberry leaves is produced in a form of a songpyeon (half-moon-shaped rice cake), a kijeong tteok (alcohol based rice cake), and a seolgi tteok (steamed rice cake), and having improved taste, aroma, color, and texture of the tteok, and to a producing method thereof. By using a mulberry leaf powder that preserves a unique scent, color, and taste of the mulberry leaves while an astringent taste is lost when the mulberry leaves are heated at a high temperature, the tteok containing the high-quality mulberry leaves not only enhances the taste, the aroma, and the texture, but also improves a storability for the rice cake and provides excellent texture. The producing method comprises: a mixing process; and a kneading process.

Description

Rice cake containing mulberry leaves and manufacturing method thereof {METHOD FOR MANUFACTURING RICE CAKE USING PAPER MULBERRY}

The present invention relates to a rice cake containing mulberry leaves and a method for manufacturing the same.

Mulberry is a deciduous tree belonging to the genus Mulberry and Mulberry. It is native to Asia and grows on the sunny side of the foot of a mountain or on a field bank. It reaches 3m in height and has short hairs on small branches, but it disappears soon. The bark is grayish-brown. The leaves are alternate phyllotaxis, 5-20cm long, egg-shaped or long egg-shaped, with a long, sharp tip and a round bottom. The edge of the leaf has saw teeth and is deeply dug into 2-3 pieces. The front side is rough and there are short hairs on the back side, but they disappear soon. The petiole is 1~2cm long, and there are curly hairs, but it gradually disappears. In the mulberry tree, its bast fiber has been mainly used as a raw material for papermaking. On the other hand, it has various medicinal effects and is known to be effective in tonicity, nominal effect, yin, edema, ripening, diuresis, etc.

First of all, the rice cake market has many difficulties in developing the market due to limitations in distribution. The most typical is the storage problem. In the case of rice cakes, unlike other foods, the aging phenomenon of starch and deterioration of quality due to hardening are a big problem rather than spoiling or deteriorating and making it impossible to eat. Therefore, research on improving the quality and storage of rice cake products is a task that should be carried out first. In order to compensate for these shortcomings, the period of consumption of rice cakes is increased by using methods such as long-term storage in the freezer. However, according to this method, there is a new problem that the texture of the rice cake is hardened and the texture deteriorates, and the unique texture of the rice cake that has just been prepared cannot be felt.

In addition, in the case of rice cakes, the taste can be significantly different depending on the time of soaking the rice, the salt level, and the content of the ingredients used.

In addition, mulberry has anti-inflammatory and antibacterial effects, so it is used in various fields such as cosmetics, food, and soap. For example, Korean Patent Application Laid-Open No. 10-2012-0003236 discloses a cosmetic composition that contains a mulberry extract, which provides excellent inflammatory and antibacterial effects, and is effective in treating or alleviating symptoms of acne.

That is, by ingesting food such as rice cake containing mulberry leaves, it is possible to relieve inflammation in the body and bring about an antibacterial effect.

Under this background, the inventors of the present invention have completed the present invention by making a rice cake using mulberry tree as a result of earnest efforts and research on the preparation of rice cakes having excellent low quality, texture, and texture.

As a prior art, there is Korean Patent Publication No. 10-2017-0085182 "Unsweetened potato cake containing mulberry component and manufacturing method thereof". The present invention is to obtain rice cakes by kneading a mixture of potato starch, tapioca starch, wheat starch, fine flour, salt, and mulberry extract or powder (2 to 5 wt%), and molding the rice cakes to include rice cakes inside the rice cakes. An object of the present invention is to provide a non-sweetened potato cake containing mulberry ingredients excellent in taste and texture without additional sugar added due to the sweetness of the stems and leaves of the mulberry tree by steaming, and a method for manufacturing the same.

In Korean Patent Application Laid-Open No. 10-2017-0085182, it was found that the use of mulberry stem extract or mulberry leaf powder instead of sugar was superior to the case of using sugar in the hardness, elasticity, and chewiness of the tissue. In addition, even after the lapse of time, it was found that hardness, elasticity, and chewiness were maintained at similar levels in the case of using the mulberry stem extract or mulberry leaf powder compared to the case of using sugar.

However, in Korea Patent Publication No. 10-2017-0085182, since various materials are mixed, it is difficult to expect the scent of mulberry leaves. In addition, when rice cakes are made with mulberry stem extract, the color is closer to chestnut rather than green, so it cannot be said to have good visual aesthetics and may have a strong bitter taste.

An object of the present invention is to provide a rice cake containing mulberry leaves containing mulberry leaves, which is prepared in the form of songpyeon, kijeong rice cake, and seolgitteok, but with improved taste, aroma, color and texture of the rice cake.

In order to solve the above problems, in Example 1 of the present invention, 5 to 15 parts by weight of mulberry leaf powder and 0.1 to 0.5 parts by weight of salt were added with respect to 100 parts by weight of rice flour, and then mixed with 15 to 20 parts by weight of water. a mixing process to prepare a mixture; Kneading the mixture into a kneader to prepare a dough for making songpyeon blood; characterized in that the mulberry leaf songpyeon dough includes;

In addition, in Example 2 of the present invention, the washed rice is soaked in water at 10 to 20 ° C. for 4 to 5 hours, the soaked rice is drained, and the drained rice is put in a grinder and pulverized to be powdered, rice flour preparation step ; With respect to 100 parts by weight of the powdered rice flour in the rice flour preparation step, 5-10 parts by weight of mulberry leaf powder, 5-10 parts by weight of yeast, and 0.1-0.5 parts by weight of takju are mixed in a dough container, and then mixed at 60-150℃ Putting 50 to 80 parts by weight of water, mixing to prepare a first mixture, a first mixture preparation step; The primary aging process, in which the primary mixture is aged at a temperature of 40-50° C. for 10 to 11 hours; In a dough container containing the mixture that has undergone the primary aging process, 20 to 30 parts by weight of the rice flour powdered in the rice flour preparation step is put and mixed to prepare a secondary mixture, a secondary mixture preparation step; A secondary aging step of re-aging the secondary mixture at a temperature of 40-50° C. for 2-3 hours; In the secondary mixture, 0.5 to 20 parts by weight of salt, 10 to 40 parts by weight of the powdered rice flour in the rice flour preparation step, and 5 to 10 parts by weight of mulberry leaf powder are added and mixed to prepare a tertiary mixture, tertiary mixture preparation step; It is characterized by a method of manufacturing mulberry leaf-based rice cake comprising a steam step, in which a cloth is laid on a rice cake roll, a tertiary mixture is put on the cloth, and the mixture is steamed at 100 to 150° C. for 30 to 60 minutes.

In addition, in Example 3 of the present invention, with respect to 100 parts by weight of rice flour, 5 to 10 parts by weight of mulberry leaf powder, 0.1 to 0.5 parts by weight of salt, and mixing to prepare a primary mixture, a primary mixture preparation step; A secondary mixture preparation step of preparing a secondary mixture by adding any one or more of dried sweet potatoes, dried pumpkin, dried fruits, and nuts to the primary mixture; It is characterized in that it is characterized in that the manufacturing method of the first mulberry leaf seolgitteok comprising; a steam step of laying a cloth on the rice cake roll, putting the secondary mixture on the cloth and steaming at 100 to 150° C. for 30 to 60 minutes.

In addition, in the present invention, the mulberry leaf powder used to prepare a rice cake containing mulberry leaves is collected and washed with mulberry leaves, and the washed mulberry leaves are steamed at 90 to 110° C. for 5 to 10 minutes, then steamed mulberry It is characterized in that it is a mulberry leaf powder obtained by drying the leaves at a low temperature of 0 to 10° C. for 1 to 5 hours, naturally drying them in the shade for 1-3 days, and pulverizing the dried mulberry leaves with a grinder.

The rice cake manufacturing method using mulberry tree according to the present invention uses mulberry leaf powder that preserves the unique scent, color and taste of mulberry leaves while eliminating the astringent taste when the mulberry leaves are heated at a high temperature. In addition, it is possible to provide high-quality rice cakes by improving the storage properties that rice cakes should have and providing excellent texture.

1 is a photograph of a state in which mulberry leaf songpyeon of the present invention is manufactured.
2 is a photograph of a state in which the mulberry leaf seolgitteok of the present invention is manufactured.
3 shows the first mulberry leaf seolgitteok and general seolgitteok applied for sensory evaluation 3.
Figure 4 is an example when the mulberry leaf seolgitteok according to Example 3 and the general seolgitteok were left at room temperature for 10 days.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and therefore, the scope of the present invention is not to be construed as being limited by these examples.

<Preparation step of mulberry leaf powder>

In the preparation step of the mulberry leaf powder of the present invention, the mulberry leaves are steamed in a pressure cooker for 5 to 10 minutes, then the mulberry leaves are rapidly cooled and naturally dried, and then pulverized. This will be described in more detail below.

After collecting and washing mulberry leaves, the washed mulberry leaves (that is, raw mulberry leaves) are steamed at 90 to 110 ° C. for 5 to 10 minutes, and then the steamed mulberry leaves are dried at 0 to 10 ° C. for 1 to 5 hours at low temperature, Dry naturally in the shade for 1-3 days, and grind the dried mulberry leaves with a grinder. Here, when steaming the washed mulberry leaves, a pressure cooker can be used, and the maximum pressure of a commercially available pressure cooker is 1.7 to 2.4 atmospheres depending on the pressure cooker. It can be ~2 atmospheres. In addition, in the preparation step of the mulberry leaf powder of the present invention, 200 to 500 g of raw mulberry leaves were used as a reference.

As a result of testing the calorie and composition of the mulberry leaf powder prepared according to the preparation step of the mulberry leaf powder of the present invention, the results shown in Table 1 were obtained. The analysis of the components of influence of mulberry leaf powder in Table 1 was conducted through the Eco-Friendly Biomaterials and Food Center of Seowon University Industry-University Cooperation Foundation.

As can be seen in Table 1, the mulberry leaf powder of the present invention contains a very low content of saturated fat and trans fat and a small amount of sugar, but also contains carbohydrates and protein in an appropriate amount and high content. It also has an advantage in that it contains cholesterol and sodium in a low content.

In particular, when mulberry leaves are heated at a high temperature, the astringent taste disappears, but the taste and aroma are enhanced by utilizing the unique aroma and taste of mulberry leaves.

<Rice flour preparation stage>

After washing the rice thoroughly, soak it in water for 4-5 hours, drain the water, and put the drained rice into a grinder and grind (20-100 mesh) to make it powder. At this time, the temperature of the water is 10 to 20 ℃.

<Example 1>

In Example 1, a case in which rice cake containing mulberry leaves is prepared in the same form as songpyeon (hereinafter referred to as 'mulberry leaf songpyeon') will be described.

With respect to 100 parts by weight of the powdered rice flour (non-rice flour) in the rice flour preparation step, 3 to 15 parts by weight of the previously prepared mulberry leaf powder is added, 0.1 to 0.5 parts by weight of salt is added thereto, and then uniformly mixed with water. At this time, the water is 10 to 50 ℃ water, 15 to 20 parts by weight may be added.

As described above, rice flour, mulberry leaf powder and salt are added, and the mixed mixture is put in a kneader and kneaded to complete the dough for making songpyeon blood.

When kneading is complete, make songpyeon blood, and add songpyeon stuffing to the songpyeon skin. For songpyeon stuffing, any one or more of sweet potatoes, potatoes, chestnuts, pumpkin, beans, red beans, mung beans, sesame seeds, walnuts, and jujubes can be added. In some cases, the songpyeonso may be omitted.

Songpyeon formed in this way is uniformly arranged in a songpyeon steaming container, and then heated with steam at 95°C for 30 minutes to complete the production of mulberry leaf songpyeon. The prepared mulberry leaf songpyeon is shown in FIG. 1 .

<Example 2>

In Example 2, a case in which a rice cake containing mulberry leaves is prepared in the same form as a rice cake of mulberry (hereinafter referred to as 'a rice cake with mulberry leaves') will be described.

With respect to 100 parts by weight of the powdered rice flour (non-rice flour) in the rice flour preparation step, 5-10 parts by weight of yeast and 0.1-0.5 parts by weight of takju are mixed in a dough container, and then 50-80 parts by weight of water at 60-150° C. Put in and mix to prepare a first mixture.

The first mixture is aged for 10 to 11 hours at a temperature of 40 to 50 ℃ through the first aging process. That is, the dough container containing the primary mixture is sealed and left at a temperature of 40 to 50° C. for 10 to 11 hours.

In the dough container containing the mixture that has undergone the primary aging process, 20 to 30 parts by weight of the rice flour powdered in the rice flour preparation step is put into the second mixture to prepare a secondary mixture.

A second aging step is performed in which the second mixture is aged again for 2 to 5 hours at a temperature of 40 to 50 ° C. That is, the dough container containing the secondary mixture is sealed and left at a temperature of 40 to 50° C. for 2 to 5 hours (preferably 2 to 3 hours).

In the secondary mixture, 0.5 to 20 parts by weight of salt, 10 to 40 parts by weight of the powdered rice flour in the rice flour preparation step, and 3 to 10 parts by weight of mulberry leaf powder are added and mixed to prepare a tertiary mixture, in the case Therefore, in the preparation of the tertiary mixture, any one or more selected from dry fruits and nuts may be further added and mixed.

Lay a cloth on the rice cake roll, put the tertiary mixture on the cloth, and perform a steam step of steaming at 100 to 150° C. for 30 to 60 minutes.

Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, wild berries, cornflowers, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, grapes. , cherry, plum, coconut, palm, papaya, durian, etc. may be dried. In addition, the nuts (堅果) may be beans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo, almonds, pistachios, pecans, macadamia, hazelnuts, and the like.

<Example 3>

In the present invention, when the rice cake containing mulberry leaves is prepared in the same form as seolgitteok (sirutteok), it is hereinafter referred to as 'mulberry leaf seolgitteok'.

In Example 3, the case of mulberry leaf seolgitteok prepared by adding mulberry leaf powder (hereinafter referred to as 'first mulberry leaf seolgitteok') will be described.

With respect to 100 parts by weight of powdered rice flour (non-rice flour) in the rice flour preparation step, 3 to 10 parts by weight of mulberry leaf powder and 0.1 to 0.5 parts by weight of salt are added and mixed to prepare a primary mixture.

Dried sweet potato, dried pumpkin, dried fruits (乾果), nuts (堅果) by adding any one or more selected from the primary mixture to prepare a secondary mixture.

Lay a cloth on the rice cake roll, put the secondary mixture on the cloth, and steam at 100 to 150° C. for 30 to 60 minutes.

Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, wild berries, cornflowers, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, grapes. , cherry, plum, coconut, palm, papaya, durian, etc. may be dried. In addition, the nuts (堅果) may be beans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo, almonds, pistachios, pecans, macadamia, hazelnuts, and the like.

The first mulberry leaf seolgitteok prepared in this way is shown in FIG. 2 .

<Example 4>

In Example 4, the case of mulberry leaf seolgitteok prepared by adding mulberry leaves (hereinafter referred to as 'second mulberry leaf seolgitteok') will be described.

In the preparation stage for mulberry leaves, wash young or tender leaves of mulberry leaves and blanch them in boiling water for 2-3 minutes and then dry them.

With respect to 100 parts by weight of the powdered rice flour (non-rice flour) in the rice flour preparation step, 3 to 10 parts by weight of mulberry leaves blanched in the preparation step of mulberry leaves and 0.1 to 0.5 parts by weight of salt are added and mixed to prepare a primary mixture.

Dried sweet potato, dried pumpkin, dried fruits (乾果), nuts (堅果) by adding any one or more selected from the primary mixture to prepare a secondary mixture.

Lay a cloth on the rice cake roll, put the secondary mixture on the cloth, and steam at 100 to 150° C. for 30 to 60 minutes.

Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, wild berries, cornflowers, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, grapes. , cherry, plum, coconut, palm, papaya, durian, etc. may be dried. In addition, the nuts (堅果) may be beans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo, almonds, pistachios, pecans, macadamia, hazelnuts, and the like.

In the case of the second mulberry leaf seolgitteok of Example 4, the color is darker green (wormwood) than the first mulberry leaf seolgitteok of Example 3.

<Example 5>

In Example 5, the case of mulberry leaf seolgitteok prepared by adding mulberry leaves and mulberry leaf powder (hereinafter referred to as 'third mulberry leaf seolgitteok') will be described.

In the preparation stage for mulberry leaves, wash young or tender leaves of mulberry leaves and blanch them in boiling water for 2-3 minutes and then dry them.

For 100 parts by weight of the powdered rice flour (non-rice flour) in the rice flour preparation stage, 1 to 5 parts by weight of the mulberry leaf powder prepared in advance is added, 1 to 5 parts by weight of the mulberry leaves blanched in the mulberry leaf preparation stage, 0.1 to 0.5 salt Add parts by weight and mix to prepare a primary mixture.

Dried sweet potato, dried pumpkin, dried fruits (乾果), nuts (堅果) by adding any one or more selected from the primary mixture to prepare a secondary mixture.

Lay a cloth on the rice cake roll, put the secondary mixture on the cloth, and steam at 100 to 150° C. for 30 to 60 minutes.

Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, wild berries, cornflowers, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, grapes. , cherry, plum, coconut, palm, papaya, durian, etc. may be dried. In addition, the nuts (堅果) may be beans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo, almonds, pistachios, pecans, macadamia, hazelnuts, and the like.

In the case of the third mulberry leaf seolgitteok of Example 5, it has a green color (mugwort color) similar to that of the second mulberry leaf seolgitteok of Example 4, and has a stronger mulberry flavor and taste than the second mulberry leaf seolgitteok of Example 4 pay

<Example 6>

In the present invention, when the rice cake containing mulberry leaves is prepared in the same form as injeolmi, it is hereinafter referred to as 'mulberry leaf injeolmi'.

In Example 6, the case of mulberry leaf injeolmi prepared by adding mulberry powder (hereinafter referred to as 'first mulberry leaf injeolmi') will be described.

As a glutinous rice flour preparation step, soak the washed glutinous rice in water for 8 hours, drain the water, put the drained glutinous rice into a grinder, add 0.1 to 0.5 parts by weight of salt based on 100 parts by weight of glutinous rice, and grind (20 to 100 mesh) and powdered to make glutinous rice flour mixed with salt. At this time, the temperature of the water is 10 to 20 ℃.

In the mixing step, 3 to 15 parts by weight of the mulberry leaf powder prepared in advance is added to 100 parts by weight of the glutinous rice flour mixed with salt made in the glutinous rice flour preparation step and mixed to make a mixture of glutinous rice flour, mulberry leaf powder and salt .

In the steam step, the mixture of glutinous rice flour, mulberry leaf powder and salt produced in the mixing step is put in a syrup and steam is applied for 15 to 20 minutes, that is, steamed and cooked.

In the kneading step, the mixture cooked in the steam step is pounded with a mortar or kneaded using a kneader to make a dough.

In the forming step, the dough made in the kneading step is spread out to make a plate shape, cut into a predetermined size and covered with junk.

Here, you can use soybean flour, eastern ginseng, red bean gipi, and the like.

In general, gipi is a word derived from 去皮 (peel), and refers to a product made by grinding the skins of dongbu, red bean, soybean, etc.

The cutting size can be 2 to 20 cm in width and 3 to 30 cm in height.

<Example 7>

In Example 6, a case in which rice cake containing mulberry leaves was prepared in the same form as injeolmi (hereinafter referred to as mulberry leaf injeolmi) will be described.

In the preparation stage for mulberry leaves, wash young or tender leaves of mulberry leaves and blanch them in boiling water for 2-3 minutes and then dry them.

As a glutinous rice preparation step, soak the washed glutinous rice in water for 8 hours and then drain the water. At this time, the temperature of the water is 10 to 20 ℃.

In the mixing and grinding step, with respect to 100 parts by weight of the glutinous rice prepared in the glutinous rice preparation step, 3 to 10 parts by weight of mulberry leaves and 0.1 to 0.5 parts by weight of salt are added and pulverized (20 to 100 mesh) to powder. Make a mixture of glutinous rice flour, mulberry leaf powder, and salt.

In the steam step, the mixture of glutinous rice flour, mulberry leaf powder, and salt produced in the mixing and grinding step is put in a syrup and steam is applied for 15 to 20 minutes, that is, steamed and cooked.

In the kneading step, the mixture cooked in the steam step is pounded with a mortar or kneaded using a kneader to make a dough.

In the forming step, the dough made in the kneading step is spread out to make a plate shape, cut into a predetermined size and covered with junk.

Here, you can use soybean flour, eastern ginseng, red bean gipi, and the like.

<Comparative Example 1>

It was prepared in the same manner as in Example 1, except that mulberry leaf powder was changed to ramie leaf powder.

<Sensory evaluation 1>

A mulberry leaf songpyeon according to Example 1 was prepared, and sensory evaluation was performed in comparison with the songpyeon containing the ramie leaf powder of Comparative Example 1 (hereinafter referred to as 'ramie leaf songpyeon').

The sensory test personnel were randomly selected from 21 people aged 20 to 60 years, and the evaluation items were determined in four categories: taste, aroma (flavor), color (color), and texture (feeling sensation), and the rating was conducted using a 10-point scale. did.

Table 2 shows the sensory evaluation results (average scores) by comparing the mulberry leaf songpyeon according to Example 1 and the ramie leaf songpyeon.

taste incense color texture mulberry leaf songpyeon 7.86 7.48 6.76 8.19 ramie leaf songpyeon 6.19 5.95 6.71 6.29

While the ramie leaf songpyeon has almost no fragrance, the mulberry leaf songpyeon has a stronger scent than the ramie leaf songpyeon, but has a mild mulberry leaf scent (similar to the grassy scent) that does not cause any objection. Both mulberry leaf songpyeon and ramie leaf songpyeon are green in color and have excellent visual aesthetics. It is soft and chewy, and the texture is excellent. The ramie leaf songpyeon had almost no scent, and had a taste almost similar to that of ordinary songpyeon (ie, songpyeon made only of non-glutinous rice), and in color, it was green, similar to that of mulberry leaf songpyeon. The ramie leaf songpyeon quickly hardened over time, resulting in a relatively tough texture. This is because, in general, mulberry has anti-inflammatory and antibacterial effects, the deformation of mulberry leaf songpyeon over time is less than that of ramie leaf songpyeon, so it is believed that the soft and chewy texture of mulberry leaf songpyeon is maintained for a long time. .

<Comparative Example 2>

In the preparation of the tertiary mixture, except that the mulberry leaf powder was not added, a basic rice cake, that is, a 'general rice cake' was prepared in the same manner as in the preparation method of Example 2.

<Sensory evaluation 2>

A mulberry leaf-based rice cake was prepared in which the mulberry leaf powder according to Example 2 was put, and sensory evaluation was performed in comparison with the general basic rice cake of Comparative Example 2.

The sensory test personnel were randomly selected 31 people aged 20 to 60 years old, and the evaluation items were determined in 4 categories: taste, aroma (flavor), color (color), and texture (feeling sensation), and the rating was conducted using a 10-point scale method did.

Table 3 shows the results of sensory evaluation (average scores) by comparing the mulberry leaf-based rice cakes according to Example 2 and the general basic rice cakes.

taste incense color texture mulberry leaf rice cake 7.87 8.22 8.68 7.90 regular rice cake 7.03 6.58 6.78 6.90

While regular rice cakes have a stronger makgeolli flavor than mulberry leaves, rice cakes with mulberry leaves have a weak (subtle) mulberry flavor (similar to green tea or grass flavor), and have a slightly bitter taste of mulberry leaves. Combined with sweetness, it enhances the flavor. Depending on the subjects, they answered that mulberry leaf-based rice cake was sweeter than regular rice cake, and it is thought that the slightly bitter taste of mulberry leaf doubled the sweetness of general rice cake. In addition, regular rice cakes are slightly yellow, while mulberry leaves are green (or mugwort) on the sides, so the visual aesthetics are excellent. In addition, mulberry leaf rice cakes do not harden relatively quickly compared to regular rice cakes, so they have an excellent soft texture. This is because, in general, mulberry leaves have anti-inflammatory and antibacterial effects, and the deformation of mulberry leaf-based rice cakes over time is less than that of general fixed rice cakes. is presumed to be

<Comparative example 3>

Seolgitteok, that is, 'general seolgitteok', was prepared in the same manner as in Example 3, except that mulberry leaf powder was not added during the preparation of the first mixture.

<Sensory evaluation 3>

A first mulberry leaf seolgitteok containing mulberry leaf powder according to Example 3 was prepared, and sensory evaluation was performed in comparison with the general seolgitteok of Comparative Example 3.

3 shows the first mulberry leaf seolgitteok and general seolgitteok applied for sensory evaluation 3. These first mulberry leaf seolgitteok and general seolgitteok, black beans, chestnuts, etc. were added as nuts when preparing the secondary mixture.

As for the sensory test, 26 people aged 20 to 60 years were randomly selected, and the evaluation items were decided into four categories: taste, aroma (flavor), color (color), and texture (feeling sensation), and the rating was conducted using a 10-point scale did.

Table 4 shows the sensory evaluation results (average score) by comparing the mulberry leaf seolgitteok according to Example 3 and general seolgitteok.

taste incense color texture mulberry leaf seolgi rice cake 8.19 7.81 8.54 8.65 General Seolgi Rice Cake 5.69 5.69 6.04 6.65

While general seolgitteok has no flavor and has a savory taste made from rice, mulberry leaf seolgitteok has a grassy scent close to green tea (this is expressed as green tea or grassy scent depending on the subject), and a slightly bitter mulberry that goes well with the savory taste made from rice. It has a leafy taste, but it does not have a strong scent or bitter taste like ordinary mugwort. Seolgitteok with mulberry leaves has a light green (or mugwort) color and has an excellent visual aesthetic. In addition, mulberry leaf seolgitteok does not harden relatively quickly compared to general seolgitteok, so it has an excellent moist texture. Many subjects expressed that Seolgitteok with mulberry leaves had a softer and more chewy texture than general Seolgitteok. This is because, in general, mulberry leaves have anti-inflammatory and antibacterial effects, and the deformation of mulberry leaf seolgitteok over time is less than that of general seolgitteok. .

Figure 4 is an example when the mulberry leaf seolgitteok according to Example 3 and the general seolgitteok were left at room temperature for 10 days.

That is, Fig. 4 (a) is a photograph of mulberry leaf seolgitteok and general seolgitteok left at room temperature for 10 days, and Fig. 4 (b) is an enlarged photograph of the general seolgitteok of Fig. 4 (a). , Figure 4 (c) is an enlarged photograph of the mulberry leaf seolgitteok of Figure 4 (a).

As shown in FIG. 3, when mulberry leaf seolgitteok and general seolgitteok were left at room temperature for 10 days, mold in the general seolgitteok of FIG. No mold, etc. can be found. Because mulberry has antibacterial and other effects, mulberry leaf seolgitteok can be preserved longer than general seolgitteok, and its texture is also maintained for a long time.

Although not shown, the second mulberry leaf seolgitteok of Example 4 had a darker green color (mugwort) than the first mulberry leaf seolgitteok of Example 3, but the bitter mulberry flavor was not stronger than that of the first mulberry leaf seolgitteok.

In the case of the third mulberry leaf seolgitteok of Example 5, it has a green color (mugwort color) similar to that of the second mulberry leaf seolgitteok of Example 4, and has a stronger mulberry flavor and taste than the second mulberry leaf seolgitteok of Example 4 pay

<Comparative Example 4>

In the mixing step, injeolmi, that is, 'general injeolmi', was prepared in the same manner as in Example 6, except that mulberry leaf powder was not added.

<Sensory evaluation 4>

A first mulberry leaf injeolmi containing the mulberry leaf powder according to Example 6 was prepared, and sensory evaluation was performed in comparison with the general injeolmi of Comparative Example 4.

As for the sensory test, 6 people aged 20 to 60 years were randomly selected, and the evaluation items were determined in 4 categories: taste, aroma (flavor), color (color), and texture (feeling sensation), and the rating was conducted using a 10-point scale did.

Table 5 shows the results of sensory evaluation (average score) by comparing the mulberry leaf Injeolmi and general Injeolmi according to Example 6.

taste incense color texture mulberry leaf injeolmi 8.3 8.7 9.0 8.8 plain injeolmi 6.7 6.5 6.5 7.3

Ordinary injeolmi has no flavor and has a savory taste made from rice, whereas mulberry leaf injeolmi has a grassy scent close to green tea (this is expressed as green tea or grassy scent depending on the subject), and slightly bitter mulberry that goes well with the savory taste made from rice. It has a leafy taste, but it does not have a strong scent or bitter taste like ordinary mugwort. Injeolmi of mulberry leaves has a light green (or mugwort) color, which gives it an excellent visual aesthetic. In addition, mulberry leaf injeolmi does not harden relatively quickly compared to general injeolmi, so it has an excellent chewy texture. This is because, in general, mulberry leaves have anti-inflammatory and antibacterial effects, and the deformation of mulberry leaf injeolmi over time is less than that of general injeolmi, so mulberry leaf injeolmi has a chewy and moist texture for a long time compared to general injeolmi. is fed

Although not shown, the second mulberry leaf injeolmi of Example 7 had a darker green color than the first mulberry leaf injeolmi of Example 6, but the bitter mulberry flavor was not stronger than that of the first mulberry leaf injeolmi.

In general, mulberry leaves have anti-inflammatory and antibacterial effects, so the mulberry leaf powder of the present invention can be helpful in storing food for a long time.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention can be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

Claims (7)

A mixing process of preparing a mixture by adding 3 to 15 parts by weight of mulberry leaf powder and 0.1 to 0.5 parts by weight of salt with respect to 100 parts by weight of rice flour and then mixing with 15 to 20 parts by weight of water;
a kneading process of preparing a dough for making songpyeon blood by kneading the mixture into a kneader;
A method for preparing a dough for mulberry leaf songpyeon comprising a. The method of claim 1,
The mulberry leaf powder,
After collecting and washing mulberry leaves, the washed mulberry leaves are steamed at 90 to 110°C for 5 to 10 minutes, then the steamed mulberry leaves are dried at a low temperature at 0 to 10°C for 1 to 5 hours, and naturally for 1-3 days in the shade. A method for producing a mulberry leaf dough, characterized in that it is a mulberry leaf powder obtained by drying and pulverizing the dried mulberry leaves with a grinder. Soak the washed glutinous rice in water for 8 hours, drain the water, and put the drained glutinous rice into a grinder, put 0.1 to 0.5 parts by weight of salt into the grinder with respect to 100 parts by weight of glutinous rice, grind and powder, and mix with salt making glutinous rice flour, glutinous rice flour preparation step;
With respect to 100 parts by weight of glutinous rice flour mixed with salt made in the glutinous rice flour preparation step, 3 to 15 parts by weight of mulberry leaf powder is added and mixed to prepare a primary mixture containing glutinous rice flour, mulberry leaf powder and salt. Mixing step;
Putting the first mixture produced in the mixing step into a syrup and steaming for 15 to 20 minutes to steam, cook, steam step;
Kneading the first mixture, cooked in the steam step, with a mortar or using a kneader to knead to make a dough, kneading step;
A forming step of spreading the dough made in the kneading step to make a plate shape, cutting it into a predetermined size and covering it with junk;
A method of manufacturing mulberry leaf injeolmi comprising a. A mulberry leaf preparation step in which young or soft leaves of mulberry leaves are washed and blanched in boiling water for 2-3 minutes;
Soak the washed glutinous rice in water for 8 hours, drain the water, and put the drained glutinous rice into a grinder. Based on 100 parts by weight of glutinous rice, 3-10 parts by weight of mulberry leaves blanched in the preparation step of mulberry leaves, 0.1- Putting 0.5 parts by weight in a grinder, pulverizing and pulverizing to make a primary mixture formed by pulverizing glutinous rice, mulberry leaves and salt, mixing and grinding step;
Putting the first mixture produced in the mixing and pulverizing step into a syrup and steaming for 15 to 20 minutes to steam, cook, steam step;
Kneading the first mixture, cooked in the steam step, with a mortar or using a kneader to knead to make a dough, kneading step;
A forming step of spreading the dough made in the kneading step to make a plate shape, cutting it into a predetermined size and covering it with junk;
A method of manufacturing mulberry leaf injeolmi comprising a. 4. The method of claim 3,
The mulberry leaf powder,
After collecting and washing mulberry leaves, the washed mulberry leaves are steamed at 90 to 110°C for 5 to 10 minutes, then the steamed mulberry leaves are dried at a low temperature at 0 to 10°C for 1 to 5 hours, and naturally for 1-3 days in the shade. A method of manufacturing mulberry leaf injeolmi, characterized in that it is a mulberry leaf powder obtained by drying and pulverizing the dried mulberry leaves with a grinder. A mulberry leaf songpyeon dough, characterized in that it is prepared by any one or more manufacturing methods according to claim 1 or 2 [Claim 5] Injeolmi of mulberry leaves, characterized in that it is prepared by any one or more methods of any one of claims 3 to 4.

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