KR20220050645A - Method of manufacturing rice cake using cordyceps extract and rice cake produced thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing rice cake using a Cordyceps extract and rice cake produced by the method. The method comprises: an ingredient preparation step (S100) of preparing ingredients; a glutinous rice soaking step (S200) of washing and then soaking glutinous rice, which is one of the ingredients; a glutinous rice flour manufacturing step (S300) of manufacturing glutinous rice flour by grinding the soaked glutinous rice; an ingredient mixing step (S400) of manufacturing a mixture by mixing the ingredients; a mixture aging step (S500) of storing and aging the mixture; a mixture steaming step (S600) of performing steaming by supplying steam to the aged mixture and performing steam heating; a mixture punching step (S700) of punching the steamed mixture by applying pressure; and a forming step (S800) of manufacturing the rice cake by forming the punched mixture. According to the method of the present invention for manufacturing rice cake using a Cordyceps extract, the rice cake is manufactured using the Cordyceps extract and various additives. Thus, the rice cake is inhibited in terms of aging and the preservability and shelf life thereof can be increased. In addition, the rice cake is excellent in taste and nutrition and is nutritionally balanced. By the method of the present invention, it is possible to manufacture rice cake which can meet health-oriented modern consumers' preferences.

Description

Manufacturing method of rice cake using Cordyceps extract and rice cake prepared thereby

The present invention relates to a method for producing a rice cake using a Cordyceps cordyceps extract and a rice cake prepared thereby, and more particularly, to a rice cake using a Cordyceps cordyceps extract and various additives, thereby inhibiting aging and increasing the storage period and distribution period. It relates to a method for producing rice cakes using Cordyceps Cordyceps extract, which can satisfy the preferences of modern consumers who value health, as well as excellent taste and nutrition, and nutritionally balanced, and rice cakes manufactured thereby.

In general, rice cake is a generic term for food made by steaming, boiling, or steaming grain flour in a syrup and kneading it as it is. , dumplings, glutinous rice cakes with red bean paste, and other names and shapes, 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 diversify.

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 high calorific value while being small in volume, and as a health 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.

On the other hand, Cordyceps Cordyceps is a kind of mushroom named after the fact that it enters the body of an insect in winter and overwinters, absorbing nutrients to kill the insect, and in summer it makes grass (mushroom) from the body of the dead insect.

From a taxonomic point of view, Cordyceps mushroom strains belong to Ascomycota, Pyrenomycetes, Clavicipitaceae, and Codyceps. known Among them, Militaris Cordyceps is a kind of entomopathogenic fungi that mainly use larvae or pupae of Lepidoptera as hosts and form orange club-shaped locusts. Shaped ascomyspores are present.

Cordycpin, a physiologically active substance, is known for its efficacy against Cordyceps, and as a natural compound of the 3'-deoxyadenosine family, it was found in clinical trials that it has antibacterial, antitumor and anticancer effects.

In particular, Militaris Cordyceps contains a relatively high amount of Cordycepin among various cordyceps, and its fruiting body is known to protect the lungs and strengthen the kidneys. Not only is it being used as an expensive herbal medicine, it is mainly used for body control after illness and herbal medicine.

In addition, among the pharmacological components of Militaris Cordyceps Cordyceps, it contains the property of strengthening immune function, so it is effective for colds, pulmonary tuberculosis, chronic cough, asthma, seizures, anemia, sexual dysfunction in men, high blood pressure, etc. In addition to cordycepin, D- It contains a large amount of polysaccharides along with mannitol (D-mannitol) and quinic acid, and it is known that the content of various amino acids is also high.

Domestic Registered Patent No. 10-1111300 (Registered on January 25, 2012) Domestic Registered Patent No. 10-1309361 (Registered on September 10, 2013) Domestic Registered Patent No. 10-1325870 (Registered on October 30, 2013)

The present invention is a rice cake prepared by using a cordyceps extract and various additives, thereby inhibiting aging and increasing the preservation period and distribution period, as well as excellent taste and nutrition, nutritionally balanced for modern consumers who value health. An object of the present invention is to provide a method for producing a rice cake using an extract of Cordyceps Cordyceps that can satisfy the preference and a rice cake prepared thereby.

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 preparing rice cakes using the Cordyceps Cordyceps extract according to the present invention comprises: a material preparation step of preparing the materials (S100); 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); a material mixing step of mixing the materials to prepare a mixture (S400); A mixture aging step of storing and aging the mixture (S500); A mixture steaming step of steaming by supplying steam to the aged mixture and heating it with steam (S600); A mixture punching step of punching by applying pressure to the steamed mixture (S700); And it comprises a molding step (S800) of molding the punched mixture to prepare a rice cake.

In the material preparation step (S100), the ingredients include Cordyceps Cordyceps extract, fermented black deodeok powder, non-glutinous rice flour, salt, glutinous rice, tapioca starch, pineapple concentrate, krill oil and purified water.

In the glutinous rice soaking step (S200), the glutinous rice is washed, mixed with 5 to 10 parts by weight of stevia extract and 100 to 150 parts by weight of purified water with respect to 100 parts by weight of the washed glutinous rice, and then immersed for 1 to 3 hours. can be called

In the material mixing step (S400), 1 to 5 parts by weight of cordyceps extract, 1 to 3 parts by weight of fermented black deodeok powder, 20 to 30 parts by weight of non-glutinous rice flour, 0.1 to 1.5 parts by weight of salt, 3 to 7 parts by weight of glutinous rice flour, tapioca 4 to 8 parts by weight of starch, 0.1 to 1 parts by weight of pineapple concentrate, 0.2 to 0.6 parts by weight of krill oil, and 10 to 30 parts by weight of purified water may be mixed in a weight ratio.

The aging of the mixture in the mixture aging step (S500) may be performed by storing the mixture at a temperature of 4 to 8° C. for 5 to 10 hours.

In the mixture steaming step (S600), steam is supplied to the aged mixture to be steamed, and the steam may be steamed by heating at a pressure of 5 to 7 kgf/cm ² and a temperature of 125 to 135° C. for 30 to 100 minutes.

In addition, the present invention includes a rice cake using the Cordyceps Cordyceps extract prepared by the above method.

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

In the method for producing rice cake using the Cordyceps Cordyceps extract according to the present invention, the rice cake is prepared using the Cordyceps Cordyceps extract and various additives. It is possible to manufacture rice cakes that are balanced and satisfy the preferences of modern consumers who value health.

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 for manufacturing rice cakes using a Cordyceps Cordyceps extract according to the present invention.

Advantages and features of the present invention, and methods for 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, a preferred embodiment will be described in detail with respect to the method for manufacturing rice cake using the Cordyceps Cordyceps extract according to the present invention.

1 is a flowchart for explaining a method for manufacturing rice cakes using a Cordyceps Cordyceps extract according to the present invention.

Referring to FIG. 1 , the method for preparing rice cake using the Cordyceps Cordyceps extract according to the present invention includes a material preparation step (S100), a glutinous rice soaking step (S200), a glutinous rice flour production step (S300), a material mixing step (S400), and the mixture ripening It includes a step (S500), a mixture steaming step (S600), a mixture punching step (S700) and a molding step (S800).

1. Material preparation step (S100)

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

In the material preparation step (S100), the ingredients include Cordyceps Cordyceps extract, fermented black deodeok powder, non-glutinous rice flour, salt, glutinous rice, tapioca starch, pineapple concentrate, krill oil and purified water.

The Cordyceps extract can be prepared by extracting useful components of Cordyceps Cordyceps. Cordycepin, a physiologically active substance, is known as an efficacy for the Cordyceps cordyceps, and the Cordycpin is a natural compound of 3'-deoxyadenosine family. It has been found in clinical trials to have antibacterial, antitumor and anticancer effects.

In particular, Militaris Cordyceps contains a relatively high amount of Cordycepin among various cordyceps, and its fruiting body is known to protect the lungs and strengthen the kidneys. Not only is it being used as an expensive herbal medicine, it is mainly used for body control after illness and herbal medicine.

In addition, among the pharmacological components of Militaris Cordyceps Cordyceps, it contains the property of strengthening immune function, so it is effective for colds, pulmonary tuberculosis, chronic cough, asthma, seizures, anemia, sexual dysfunction in men, high blood pressure, etc. In addition to cordycepin, D- It contains a large amount of polysaccharides along with mannitol (D-mannitol) and quinic acid, and it is known that the content of various amino acids is also high.

As the Cordyceps Cordyceps extract, the Cordyceps Cordyceps extract prepared by the following method may be used.

First, by washing the Cordyceps Cordyceps, foreign substances adhering to the surface of the Cordyceps Cordyceps can be removed.

In the above step, after immersing the Cordyceps Cordyceps in a mixed solution consisting of lemon juice and salt solution for 3 to 5 minutes, the Cordyceps Cordyceps may be washed with purified water, wherein the lemon juice and the salt solution are mixed in a weight ratio of 1:5 can be

The lemon juice and the salt solution can sterilize the Cordyceps and prevent easy spoilage at the same time, and the salt solution may use a salt solution having a concentration of 1 to 3 wt%.

Next, the washed Cordyceps Cordyceps may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to the washed Cordyceps under a pressure of 60 to 70 mbar, wherein the step is performed at a temperature of 40 to 50 ° C. for 5 to 10 minutes, and on the washed Cordyceps 2.2 GHz This can be done by irradiating with microwaves.

The microwave can exhibit a volumetric heating effect of penetrating and heating the inside of Cordyceps Cordyceps, and when the microwave is irradiated, the water molecules inside Cordyceps vibrates or rotates according to the polarity change of the microwave, and such polarization vibration This intermolecular friction can lead to exothermic phenomena. If the cordyceps is dried by irradiating with microwaves under reduced pressure, the internal heating of the cordyceps will cause swelling. As this is destroyed, a sterilization effect is also generated, and the active ingredient of Cordyceps cordyceps can be effectively leached during extraction later by swelling due to internal heating of the Cordyceps.

Next, the vacuum-dried Cordyceps cordyceps may be aged. In this step, the vacuum-dried Cordyceps cordyceps is stored at a temperature of 10 to 15° C. for 30 to 40 hours, thereby stabilizing the physical properties of the Cordyceps.

Subsequently, purified water is mixed with the aged Cordyceps Cordyceps and heated to prepare a Cordyceps Cordyceps extract containing useful components of Cordyceps Cordyceps.

In the above step, after mixing in a weight ratio of 1000 to 1500 g of Cordyceps Cordyceps per 10 to 15 liters (L) of purified water, first heating at a temperature of 90 to 95 ° C. for 60 to 80 minutes, and 300 to at a temperature of 70 to 75 ° C. It can be manufactured through a process of secondary heating for 400 minutes.

If the above step is performed below the lower limit range, there may be a problem that the useful components of Cordyceps cordyceps extract are not sufficiently extracted. problems may arise.

The fermented black deodeok powder can be prepared by pulverizing fermented black deodeok, the deodeok ( Codonopsis lanceolata ) is a perennial sukgeuncho belonging to the genus Coronaceae that uses wild roots as edible in mountainous regions of Korea, China and Japan, for example. It has been called one of the five ginseng along with ginseng from Korea, and has been widely used as a food and oriental medicine ingredient.

The main components of deodeok include polyphenol, saponin, triterpene, steroid-based compounds, polyacetylene such as lobetyolin, etc., and neutral lipids. Physiological activities such as hypercholesterol suppression, antioxidant, anti-mutation, and anti-tumor have been reported, and research is underway to utilize it as a material for health functional foods.

In addition, in oriental medicine, the deodeok has excellent effects such as small bellies, tonicity, antipyretic, expectorant, drainage, recovery after illness, and promotion of milk secretion, and has been used for disease treatment purposes.

As the fermented black deodeok powder, fermented black deodeok powder prepared by the following method may be used.

First, the deodeok can be prepared and washed to remove foreign substances.

In the above step, it is possible to remove foreign substances attached to the deodeok by washing the prepared deodeok with purified water.

Next, the washed deodeok may be dried to remove moisture remaining in the deodeok.

In the above step, the moisture contained in the washed deodeok is rapidly evaporated during sunlight drying, and may be performed using a dryer or shade, etc. to prevent the inherent fragrance from disappearing, for example, the washed deodeok may be dried for 40 to 60 hours in a dryer maintained at a temperature of 23 to 27°C.

That is, in the step, the moisture contained in the deodeok is gradually and evenly evaporated by the process conditions as described above, thereby facilitating the permeation of air through the destruction of the cell tissue of the deodeok, thereby promoting fermentation.

Next, it is possible to prepare a fermented culture broth to ferment the dried deodeok.

In the above step, the culture broth of the fermented bacteria prepared by the following method may be used.

In order to prepare the fermented bacterial culture, first, non-glutinous rice may be prepared and washed and then immersed in water to call non-glutinous rice.

In the above step, the washed non-glutinous rice may be immersed in water at a temperature of 25 to 30° C. for 50 to 100 minutes.

Next, Godubap can be prepared by heating the soaked non-glutinous rice.

In the above step, it is possible to prepare godubap suitable for culturing fermented bacteria by mixing 1.5 to 2 times by weight of water with the soaked non-glutinous rice and heating it for 50 to 100 minutes at a heat source of 110 to 130°C.

Next, by mixing the fermented bacteria, yeast, minerals and purified water with the godubap, it is possible to prepare a culture of fermented bacteria.

In the above step, 3 to 7 parts by weight of fermented bacteria, 4 to 8 parts by weight of yeast, 0.5 to 1.5 parts by weight of minerals, and 80 to 120 parts by weight of purified water may be mixed with respect to 100 parts by weight of the whole godubap.

As the fermenting bacteria, Aspergillus oryzae (Aspergillus duck material) may be used, and the Hwang Guk bacteria ( Aspergillus oryzae ; Aspergillus duck material) is a known strain used in the production of soy sauce, and has excellent starch decomposition ability, In general, the optimum temperature for growth is around 30°C, and it likes a high temperature and high humidity state, and the organic acids produced are kojic acid, gluconic acid, and the like. In addition, the Hwanggukgyun is widely used as an excellent fermented mold capable of producing soy sauce, soybean paste, red pepper paste, etc. using the action of amylase, that is, the power to decompose starch into sugar. can be used

The mineral refers to a mineral that is absorbed by the deodeok during the fermentation and steaming process of the deodeok, and is a nutrient that is required in a relatively small amount for the growth, maintenance and reproduction of the human body, and includes calcium, phosphorus, potassium, magnesium, manganese, iodine, selenium, Any one or more selected from the group consisting of molybdenum and cobalt may be used.

Then, by mixing the dried deodeok and fermented bacterial culture broth, the fermented deodeok can be prepared by fermenting the deodeok.

In the above step, after mixing in a weight ratio of 30 to 50 parts by weight of the fermented culture broth with respect to 100 parts by weight of the dried deodeok, it can be fermented for 20 to 40 hours at a temperature of 24 to 26 ° C. If it is carried out below the range, there may be a problem that the deodeok is not sufficiently fermented, and if it exceeds the above upper limit range, the physical properties of the produced fermented black deodeok may be reduced.

Next, it is possible to remove moisture remaining in the cut fermentation deodeok by washing and cutting the fermentation deodeok, and drying the cut fermentation deodeok.

In the above step, after cutting the fermentation deodeok into a unit of a certain length, it may be dried for 30 to 40 hours in a dryer maintained at a temperature of 30 to 35 °C.

Next, the cut and dried fermented deodeok can be heated and evaporated, and then aged to prepare fermented heukdeodeok.

In the above step, the mixture of paraffin and edible oil mixed in a weight ratio of 1:1 with respect to 100 parts by weight of the cut and dried fermented deodeok is put into a heating vessel in a weight ratio of 2000 to 3000 parts by weight, and then at 90 to 95 ° C. One steaming and aging process by heating for 10 to 20 minutes at a temperature, then maintaining the temperature for 40 to 50 minutes at a temperature of 80 to 85 ° C, and aging for 5 to 10 minutes at a temperature of 75 to 80 ° C. It is possible to manufacture fermented black deodeok by performing the same process as above 10 times.

In the above step, liquid paraffin may be used as the paraffin, and the liquid paraffin is a non-drying oil having a non-drying property, and is a hydrocarbon-based mineral oil, for example, NF or FDA grade with a molecular weight of C ₈ White mineral oils in the range ˜C ₃₂ can be used. At this time, the standard of kinematic viscosity is ISO VG (Viscosity Grade) and may have a range of 6-100 CST at 37.8°C.

In addition, the edible oil is a fatty acid ester (glyceride) of glycerol obtained from seeds, nuts, fruits, etc. of animals or plants, and is added as a seasoning to give a sense of flavor when cooking food, or is widely used for frying or frying various fish or meat. edible oil used.

Then, the fermented black deodeok powder can be prepared by pulverizing and pulverizing the fermented black deodeok.

In the above step, the fermented black deodeok powder can be produced by pulverizing using a known grinder, and the configuration of grinding using the grinder is a well-known technique in the art, for convenience of explanation and technical spirit of the present invention. For clarity, a detailed description thereof will be omitted.

The tapioca starch enables the 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 very good viscosity enough to be used as a textile paste, in the present invention, a rice cake having a chewy and moist texture can be prepared by using the viscosity and elasticity of the tapioca starch.

The pineapple concentrate can be prepared by using pineapple, and the pineapple is a fruit of ananas, a tropical plant, and has a sweet and sour taste as well as a very good scent, so it is enjoyed by everyone, and in particular, a protein decomposition called bromelain. It contains enzymes, so eating it as a dessert after eating meat is very helpful in digestion.

In addition, pineapple contains a large amount of vitamins A, B, and C, and these vitamins can greatly contribute to the prevention of colds and various adult diseases in that they help to strengthen immunity. It is known to prevent various blood vessel-related diseases by containing potassium in the sodium excretion from the body, and to help prevent osteoporosis and the health of the digestive system with abundant fiber as it contains manganese.

The pineapple concentrate may be used pineapple fermentation concentrate prepared by the following manufacturing method.

In order to prepare the pineapple concentrate, first, it may be washed after preparing the pineapple.

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 wash the surface of the pineapple by using a sodium bicarbonate solution. At this time, the pineapple fruit and roots of the pineapple may be used.

Next, the pineapple may be enzymatically degraded.

As an enzyme for enzymatically decomposing the pineapple in the above step, alpha amylase, pectinase, xylanase and cellulase are used, and 100 parts by weight of the whole pineapple With respect to the alpha-amylase (α-Amylase) 0.01 to 0.03 parts by weight, pectinase (Pectinase) 0.02 to 0.04 parts by weight, xylanase (Xylanase) 0.03 to 0.05 parts by weight and cellulase (Cellulase) 0.02 to 0.04 parts by weight Mixed in a weight ratio, it can be carried out by storing the pineapple mixed with the enzyme at a temperature of 38 to 42 ℃ for 30 to 60 hours.

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

In the above step, the enzymatically decomposed pineapple may be stored for 10 to 50 hours at a temperature of 8 to 12 ° C. When the step is performed below the lower limit range, the problem that the pineapple is not sufficiently ripened It may occur, and if it is carried out in excess of the above upper limit range, there may be a problem that the physical properties of the pineapple are lowered.

Then, by filtering the aged pineapple using a filter, it is possible to prepare a filtered pineapple solution.

In the above step, by filtering the aged pineapple to prepare a filtered pineapple liquid, it is possible to remove fine foreign substances contained in the pineapple, for example, the filtration is a known various A filter may be used.

Next, the filtered pineapple juice is fermented to prepare a pineapple fermentation broth, and the pineapple fermentation broth is concentrated and sterilized to prepare a pineapple fermentation concentrate.

In the above step, the pineapple fermentation broth can be prepared by mixing the vegetable lactic acid bacteria in a weight ratio of 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the filtered pineapple liquid, and then fermenting for 2 to 6 days at a temperature of 18 to 22 ° C. , The pineapple fermentation concentrate can be prepared by concentrating the pineapple fermentation broth using a reduced pressure concentrator known in the art.

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

The krill oil can be prepared using krill, which is known to contain a phospholipid compound having a structure similar to that of a human cell membrane component. Therefore, it is known that the oil extracted from krill is better absorbed into the human body than other fish oils.

In addition, krill oil contains vitamins A, E, and D in addition to lipids such as omega-3. In particular, astaxanthin, a powerful antioxidant, is included in krill oil. It is reported to have doubled.

That is, krill is nutritionally composed of high-quality protein and lipids, and fresh krill contains up to 10% lipids, and the lipids of krill are polyunsaturated fatty acid omega-3 eicosapentaenoic acid. It contains about 40% of (EPA) and docosahexaenoic acid (DHA), and about 40-50% of phospholipids. In addition, it is useful because it contains astaxanthin, an antioxidant of fat-soluble carotenoids.

In order to prepare the krill oil, first, the krill may be prepared and washed, and then the washed krill may be dried.

Drying of the washed krill may consist of a first drying and a second drying, wherein the first drying is drying the washed krill at a temperature of 50 to 60° C. for 5 to 15 hours. It is possible to remove the moisture remaining in the first.

In addition, in the second drying, the first dried krill can be dried with hot air, and the second drying is performed by applying hot air at a temperature of 110 to 130° C. to the first dried krill for 30 to 50 minutes. can be performed.

Next, the second dried krill can be pulverized and then aged to prepare an aged krill powder.

In the above step, the grinding of the second dried krill is pulverized by pulverizing the second dried krill to a particle size of 5 to 10 mm, and the aging of the powdered krill is 6 It can be carried out by storing for 20 to 40 hours at a temperature of 8 to 8 ℃.

Next, the enzyme and acid are mixed with the aged krill powder and stored for enzymatic decomposition.

That is, in the above step, the enzyme and acid are mixed with the aged krill powder, and then the aged krill powder in which the enzyme and the acid are mixed is stored for 10 to 30 hours at a temperature of 36 to 38 ° C. It can be enzymatically decomposed. The enzymatic decomposition of the aged krill powder can be decomposed using an enzyme capable of separating proteins, chitin, and immunoactive polysaccharides present in the krill.

In the above step, known commercially available protease (Protease), chitinase (chitinase), pectinase (Pectinase) and xylanase (Xylanase) are used as the enzyme as the enzyme, and citric acid and ascortic acid are used as the acid. Bacic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of chitinase, 0.005 parts by weight of pectinase, based on 100 parts by weight of the entire aged powder of krill. to 0.009 parts by weight, xylanase (Xylanase) 0.008 to 0.012 parts by weight, citric acid 0.01 to 0.1 parts by weight, and ascorbic acid by mixing in a weight ratio of 0.01 to 0.1 parts by weight, pH of the krill aged powder in which the enzyme and acid are mixed can be adjusted to be 3.5 to 6.5.

Then, krill oil can be prepared by separating the oil by pressing the enzyme-decomposed krill aged powder.

In the above step, the composition of pressing the krill fermented product using an expeller and oil separation is a known technique to those of ordinary skill in the art. For convenience of explanation and clarity of the technical idea of the present invention, A detailed description thereof will be omitted.

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), the glutinous rice is washed in purified water and then soaked in purified water and a stevia extract, so that the sweetness of the stevia extract can penetrate into the glutinous rice.

That is, the glutinous rice soaking step (S200) washes the glutinous rice and mixes in a weight ratio of 5 to 10 parts by weight of stevia extract and 100 to 150 parts by weight of purified water with respect to 100 parts by weight of the washed glutinous rice, and then for 1 to 3 hours It can be called by immersion, 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, the glutinous rice is excessively It may cause a problem in that the physical properties are deteriorated.

In the glutinous rice soaking step (S200), the stevia extract prepared by the following manufacturing method may be used.

In order to prepare the stevia extract, first, a raw stevia leaf may be prepared, and then foreign substances adhering to the raw stevia leaf may be removed.

In the above step, the prepared raw stevia leaves can be washed with purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved, and the purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved is 1 to 3 (w/w)% concentration range can have

The sodium bicarbonate is also used as a food additive, is non-toxic and has functions such as penetration, diffusion, and swelling. to sterilize and wash the raw Stevia leaves.

Next, the washed raw stevia leaves may be naturally dried to remove moisture contained in the raw stevia leaves.

In the above step, the washed Sangha mushrooms can be dried at a temperature of 30 to 35° C. for 1 to 3 days. By drying the raw stevia leaves in the above range, the fragrance of the raw stevia leaves can be subtly alive.

Next, the naturally-dried raw stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45 ° C. for 30 to 100 seconds, and to the naturally dried raw stevia leaves. It can proceed by irradiating a microwave of 2 to 2.2 GHz.

The microwave can exhibit a volume heating effect that penetrates to the inside of the raw Stevia leaf and heats it. When the microwave is irradiated, the water molecules inside the raw Stevia leaf vibrate or rotate according to the polarity change of the microwave. The polarization vibration can lead to friction between molecules, which can cause heat generation. If the stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs due to the heating inside the fresh stevia leaves. The sterilization effect is also generated by the destruction of the cell membrane inside the raw stevia leaf, and also, the ingredient of stevia can be effectively leached when preparing a stevia extract later by swelling by heating the raw stevia leaf.

Then, the vacuum-dried stevia leaves may be extracted to prepare a stevia extract.

In the above step, the vacuum-dried raw stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, for convenience of explanation and technical aspects of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

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. By grinding, glutinous rice flour having a particle size of 100 to 300 mesh can be prepared.

At this time, the soaked glutinous rice is sieved to remove moisture, and 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. Material mixing step (S400)

The material mixing step ( S400 ) is a step of preparing a mixture by mixing the materials.

In the material mixing step (S400), 1 to 5 parts by weight of cordyceps extract, 1 to 3 parts by weight of fermented black deodeok powder, 20 to 30 parts by weight of non-glutinous rice flour, 0.1 to 1.5 parts by weight of salt, 3 to 7 parts by weight of glutinous rice flour, tapioca 4 to 8 parts by weight of starch, 0.1 to 1 parts by weight of pineapple concentrate, 0.2 to 0.6 parts by weight of krill oil, and 10 to 30 parts by weight of purified water may be mixed in a weight ratio.

5. Mixture aging step (S500)

The mixture aging step (S500) is a step of storing and aging the mixture.

In the mixture aging step (S500), the physical properties of the mixture in which the materials are mixed may be softened by aging the mixture. This can be done by keeping it for a while.

6. Mixture steaming step (S600)

The steaming step (S600) of the mixture is a step of steaming by supplying steam to the aged mixture and heating it with steam.

For example, in the mixture steaming step (S600), the aged mixture may be added to ^a pressure steamer and then steamed by supplying steam. It can be steamed by heating the aged mixture with steam by heating to a temperature of to 135° C. for 30 to 100 minutes.

7. Mixture punching step (S700)

The step of punching the mixture (S700) is a step of punching by applying pressure to the steamed mixture.

In the mixture punching step (S700), if the steamed mixture is a small amount, it may be performed by applying pressure by hand (kneading) or punching using a known kneader according to the amount of dough.

8. Forming step (S800)

The forming step (S800) is a step of manufacturing the rice cake by molding the punched mixture.

In the forming step (S800), the punched mixture is molded into a certain shape or size and then various additives are mixed to prepare a rice cake. For 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, examples and comparative examples of the method for producing rice cakes using the Cordyceps Cordyceps extract according to the present invention will be described in more detail.

< Example 1 >

First, materials consisting of cordyceps extract, fermented black deodeok powder, non-glutinous rice flour, salt, glutinous rice, tapioca starch, pineapple concentrate, krill oil and purified water were prepared.

Next, after washing the glutinous rice, it was mixed with 8 parts by weight of stevia extract and 125 parts by weight of purified water with respect to 100 parts by weight of the washed glutinous rice, and immersed for 2 hours to obtain glutinous rice flour by pulverizing the soaked glutinous rice prepared.

Next, 3 parts by weight of the cordyceps extract, 2 parts by weight of fermented black deodeok powder, 25 parts by weight of non-glutinous rice flour, 1 part by weight of salt, 5 parts by weight of glutinous rice flour, 6 parts by weight of tapioca starch, 0.5 parts by weight of pineapple concentrate, krill A mixture was prepared by mixing 0.4 parts by weight of oil and 20 parts by weight of purified water, and the mixture was aged at 6° C. for 7 hours.

Then, the aged mixture was put into a pressure steamer and steam was supplied to steam, and the steamed mixture was punched and molded to prepare a rice cake.

< Example 2 >

A rice cake was prepared in the same manner as in Example 1, and in Example 2, after washing the glutinous rice, 7 parts by weight of the stevia extract and 135 parts by weight of purified water were mixed in a weight ratio of 100 parts by weight of the washed glutinous rice for 2 hours. It was soaked and called, 2 parts by weight of cordyceps extract, 2.5 parts by weight of fermented black deodeok powder, 22 parts by weight of non-glutinous rice flour, 1.4 parts by weight of salt, 6 parts by weight of glutinous rice flour, 7 parts by weight of tapioca starch, 0.2 parts by weight of pineapple concentrate, krill oil 0.5 parts by weight and 15 parts by weight of purified water were mixed in a weight ratio.

< Example 3 >

A rice cake was prepared in the same manner as in Example 1, and in Example 3, after washing glutinous rice, 6 parts by weight of stevia extract and 115 parts by weight of purified water were mixed with 100 parts by weight of the washed glutinous rice in a weight ratio for 2 hours. It was soaked and called, 4 parts by weight of cordyceps extract, 1.5 parts by weight of fermented black deodeok powder, 28 parts by weight of non-glutinous rice flour, 0.2 parts by weight of salt, 4 parts by weight of glutinous rice flour, 5 parts by weight of tapioca starch, 0.9 parts by weight of pineapple concentrate, krill oil 0.3 parts by weight and 25 parts by weight of purified water were mixed in a weight ratio.

< Comparative Example 1 >

A rice cake was prepared in the same manner as in Example 1, but in Comparative Example 1, a rice cake was prepared without using the Cordyceps Cordyceps extract and the pineapple concentrate.

< Comparative Example 2 >

Rice cakes were prepared in the same manner as in Example 1, but in Comparative Example 2, rice cakes were prepared without using the Cordyceps Cordyceps extract and fermented black deodeok powder.

1. Sensory evaluation

Sensory evaluation was performed on the taste, aroma, texture, preference, etc. of the rice cakes prepared according to Examples 1, 2, and 3 and the rice cakes prepared according to Comparative Examples 1 and 2, and the results are shown in [Table 2] below it was

The sensory test was conducted for 25 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 usually 3 bad One very bad

division taste (flavor) incense (smell) Texture (physical properties) texture Overall Preference Example 1 8.2 8.1 8.0 8.1 8.1 Example 2 8.1 8.2 8.2 8.2 8.2 Example 3 8.0 8.3 8.1 8.2 8.2 Comparative Example 1 6.1 5.9 6.1 6.0 6.0 Comparative Example 2 6.4 6.2 6.3 6.3 6.3

Referring to [Table 2], the taste (flavour), aroma (odor), texture (physical properties), and overall preference of the rice cakes prepared according to Examples 1, 2, and 3 are the rice cakes prepared according to Comparative Examples 1 and 2 was found to be superior to

2. Curing state

The moisture evaporation and crystallization states of the rice cakes according to Example 1 and the rice cake pieces according to Comparative Example 1 were tested for each time period, and the results are shown in Table 3 below.

time lapse Example 1 Comparative Example 1 immediately upon manufacture 1 piece 150g (contains 52.6g water) 1 piece 150g (contains 52.6g water) after 6 hours 149.1g, almost identical to the texture immediately upon manufacture 148.2g, almost identical to the texture immediately upon manufacture after 12 hours 148.7g, almost identical to the texture immediately upon manufacture 147.1g, almost identical to the texture immediately upon manufacture after 18 hours 148.2g, almost identical to the texture immediately upon manufacture 146.4g, start hardening after 24 hours 147.8g, almost identical to the texture immediately upon manufacture 145.5 g, cured after 3 days 147.5g, almost identical to the texture immediately upon manufacture - after 4 days 147.1g, almost identical to the texture immediately upon manufacture - after 5 days 146.3 g, start hardening -

Referring to [Table 3], the rice cake prepared according to Example 1 was almost the same as the texture immediately after production even over time compared to Comparative Example 1, and the unique taste of the rice cake was chewy and soft for a long time. .

As described above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (5)

Material preparation step of preparing the materials (S100);
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);
a material mixing step of mixing the materials to prepare a mixture (S400);
A mixture aging step of storing and aging the mixture (S500);
A mixture steaming step of steaming by supplying steam to the aged mixture and heating it with steam (S600);
A mixture punching step of punching by applying pressure to the steamed mixture (S700); and
A method of producing a rice cake using a Cordyceps Cordyceps extract, characterized in that it comprises a molding step (S800) of manufacturing the rice cake by molding the punched mixture.
The method of claim 1,
In the material preparation step (S100), the ingredients include Cordyceps Cordyceps extract, fermented black deodeok powder, non-glutinous rice flour, salt, glutinous rice, tapioca starch, pineapple concentrate, krill oil and purified water,
In the glutinous rice soaking step (S200), the glutinous rice is washed, mixed with 5 to 10 parts by weight of stevia extract and 100 to 150 parts by weight of purified water with respect to 100 parts by weight of the washed glutinous rice, and then immersed for 1 to 3 hours. A method for producing rice cakes using an extract of Cordyceps Cordyceps, characterized in that it is called.
3. The method of claim 2,
In the material mixing step (S400), 1 to 5 parts by weight of cordyceps extract, 1 to 3 parts by weight of fermented black deodeok powder, 20 to 30 parts by weight of non-glutinous rice flour, 0.1 to 1.5 parts by weight of salt, 3 to 7 parts by weight of glutinous rice flour, tapioca 4 to 8 parts by weight of starch, 0.1 to 1 parts by weight of pineapple concentrate, 0.2 to 0.6 parts by weight of krill oil, and 10 to 30 parts by weight of purified water A method of producing a rice cake using a Cordyceps extract, characterized in that it is mixed in a weight ratio.
4. The method of claim 3,
The aging of the mixture in the mixture aging step (S500) proceeds by storing the mixture at a temperature of 4 to 8° C. for 5 to 10 hours,
In the mixture steaming step (S600), steam is supplied to the aged mixture and steamed, wherein the steam is heated at a pressure of 5 to 7 kgf/cm ² and a temperature of 125 to 135° C. for 30 to 100 minutes, characterized in that A method for producing rice cakes using Cordyceps Cordyceps extract.
A rice cake using an extract of Cordyceps Cordyceps, characterized in that it is prepared by any one of claims 1 to 4.

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