KR20230037806A - Rice cake containing fruit and fruit sugar and manufacturing method thereof - Google Patents

Abstract

The present invention relates to rice cake containing fruit and fruit sugar and a manufacturing method thereof which comprises: a first step of washing rice, placing the washed rice in a container with water, soaking the rice in water for a predetermined period of time to prepare the soaked rice, and grinding the rice to prepare a rice powder; a second step of putting one or two or more fruits selected from a group including fresh blueberries, strawberries, melons, and apples into a pot, adding water, then heating and boiling to cook the fruits; a third step of adding the rice powder to a steaming container, adding the cooked fruit, stirring and mixing, and injecting steam to prepare a mixture; a fourth step of prepare a rice cake by clumping the steamed mixture into a certain size; and a fifth step of finishing the rice cake by adding the rice cake to a fruit sugar powder mixed with pulverized fruit and mixing the rice cake so that the fruit sugar powder is evenly coated on the rice cake. Accordingly, sugar use can be reduced and texture and aesthetics can be improved.

Description

Rice cake containing fruit and fruit sugar and manufacturing method thereof {Rice cake containing fruit and fruit sugar and manufacturing method thereof}

The present invention relates to a rice cake containing fruit and fruit sugar and a method for producing the same.

In general, rice cake is a processed food made from rice and other grains, and is one of the traditionally made and eaten foods in Korea.

Traditionally, rice cake is a kind of food that is not forgotten during ceremonial ceremonies, seasonal holidays, and events such as a baby's 100th day, 1st birthday, or 60th birthday.

Recently, rice cakes have been widely used as a substitute for meals that can be easily eaten during a busy life. Since rice cakes are less likely to cause adult diseases than Western fast food, they are often used as a substitute for meals or as a healthy food instead of fast food.

In addition, rice cake, which can be said to be a traditional food combined with a well-being atmosphere, occupies an important diet in everyday life, not for events anymore, and further expands its scope as a substitute for stock or healthy food.

In general, rice cakes are classified in various ways according to ingredients, recipe, use, appearance, and region, but they can be classified according to the manufacturing process. In other words, if rice cakes are classified according to the manufacturing method, they are classified into steamed rice cakes, beaten rice cakes, supported rice cakes, and boiled rice cakes. Among them, pounded rice cakes are rice cakes made by steaming grains in a grain or powdered state in a siru, then placing them on a platter or in a mortar and beating them. Injeolmi is the basic ingredient of rice cakes. Depending on the main ingredients, there are glutinous rice Injeolmi, Jo Injeolmi, and clean rice Injeolmi. Depending on the main ingredients, there are mugwort Injeolmi, jujube Injeolmi, surichwi Injeolmi, and persimmon Injeolmi. It is called sesame injeolmi, mung bean injeolmi, and dongbu injeolmi.

Recently, attempts have been made to implement various colors and tastes by adding various food additives such as sweeteners such as sugar, artificial colors, and emulsifiers to Injeolmi.

However, excessive consumption of sweeteners such as sugar can cause obesity and various adult diseases, and artificial colors are also known to be harmful to the human body to some extent.

Korean Patent Application No. 10-2014-0104866

The present invention has been made to solve the problems of the prior art, it is possible to reduce the use of sugar, and fruit and fruit to improve the texture and aesthetics by adding fruit so that sweetness and color can be expressed in various ways The purpose is to provide a rice cake containing sugar and a method for producing the same.

The above object of the present invention is to wash the rice, put the washed rice in a container containing water, soak it in water for a predetermined time, prepare the soaked rice, and grind it to make rice flour; A second step of putting any one or two or more fruits selected from the group consisting of fresh blueberries, strawberries, melons, and apples into a pot, adding water, and then heating and boiling them; Step 3 of making a mixture by putting rice flour in a steaming container, adding the cooked fruit, mixing them by stirring, and then steaming them by injecting steam; Step 4 of making rice cakes by aggregating the steamed mixture into a certain size; A method for producing rice cakes containing fruit and fruit sugar comprising the step of making rice cakes by putting the rice cakes in fruit sugar powder mixed by crushing fruit, and mixing the rice cakes so that the fruit sugar powder is evenly coated on the rice cakes. can be achieved by

The fruit of step 5 is characterized in that any one or two or more selected from the group consisting of blueberries, strawberries, and melons are pulverized powder.

The rice flour in the third step is characterized by mixing 100 to 120 g of fruit per 1000 g.

According to the present invention, it is possible to reduce the use of sugar, and by adding fruit, sweetness and color can be expressed in various ways, so that texture and aesthetics can be improved.

1 is a flow chart showing a method for producing rice cakes containing fruit and fruit sugar according to the present invention.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes can be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents or substitutes to the embodiments are included within the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only, and may be modified and implemented in various forms. Therefore, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various components, such terms should only be construed for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle.

Terms used in the examples are used only for descriptive purposes and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

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

In addition, in the description with reference to the accompanying drawings, the same reference numerals are given to the same components regardless of reference numerals, and overlapping descriptions thereof will be omitted. In describing the embodiment, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the embodiment, the detailed description will be omitted.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

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

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative, so the present invention is not limited to the details shown. In addition, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.

In interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.

In the case of a description of a positional relationship, for example, 'on top of', 'on top of', 'at the bottom of', 'next to', etc. Or, unless 'directly' is used, one or more other parts may be located between the two parts.

When an element or layer is referred to as “on” another element or layer, it includes all cases where another element or layer is directly on top of another element or another layer or other element intervenes therebetween. Like reference numbers designate like elements throughout the specification.

The size and thickness of each component shown in the drawings are shown for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

Each feature of the various embodiments of the present invention can be partially or entirely combined or combined with each other, and as those skilled in the art can fully understand, various interlocking and driving operations are possible, and each embodiment can be implemented independently of each other. It may be possible to implement together in an association relationship.

Among the accompanying drawings, Figure 1 is a flow chart showing a method for producing rice cake containing fruit and fruit sugar according to the present invention.

The method for producing rice cake containing fruit and fruit sugar according to the present invention,

Step 1 (S1) of washing rice, putting the washed rice in a container filled with water, soaking it in water for a predetermined time to prepare soaked rice, and grinding it into rice flour;

A second step (S2) of putting any one or two or more fruits selected from the group consisting of raw blueberries, strawberries, melons, and apples into a pot, adding water, and then heating and boiling them;

Step 3 (S3) of making a mixture by putting rice flour in a steaming container, adding the cooked fruits, mixing them by stirring, and then steaming them by injecting steam;

A fourth step (S4) of making rice cakes by aggregating the steamed mixture into a certain size;

It is configured to include; 5 steps (S5) of making rice cakes by putting the rice cakes in fruit sugar powder mixed by crushing fruits, and mixing them so that the fruit sugar powder is evenly coated on the rice cakes.

Each step is described below.

[Step 1 (S1)]

Wash the rice, put the washed rice in a container with water, and prepare the soaked rice by soaking it in water for 1 to 3 hours.

Then, take out the soaked rice with a scoop and put it on a tray to drain the water.

Thereafter, the soaked rice is put into a grinder and pulverized while sending heated air at 30 to 40 ° C to make dried rice flour.

[Step 2 (S2)]

Select any one or two or more fruits selected from the group consisting of raw blueberries, strawberries, melons, and apples, put them in a pot, add water, and heat to boil and cook.

Blueberry is a kind of bilberry, and 150 to 200 species are distributed around the world, mainly in the northern hemisphere, and three varieties, lowbush blueberry, highbush, and rabbit eye blueberry, form the main species.

Blueberries contain 45g of dietary fiber per 100g and contain a lot of calcium, iron, and manganese.

Indians of the North American continent have used blueberries as food since ancient times, and extracts of fruits and leaves have been used to treat scurvy, diabetes, and urinary disorders.

The flavonols and anthocyanins, which are abundant in blueberries, move to the brain and stimulate the connection between nerve cells. When cell nerves are stimulated, it helps to improve memory and is effective in improving memory and activating brain functions.

Active oxygen generated in the process of energy generation is the cause of aging and various diseases, and active oxygen directly affects diseases such as heart disease, obesity, and diabetes. Antioxidants such as beta-carotene and polyphenols, which are abundant in blueberries, help prevent disease and aging by removing active oxygen.

Blueberries are rich in anthocyanins, which are effective in improving eyesight. Rhodopsin in the retina of the eye is a purple pigment involved in vision. Light stimuli are transmitted to the brain to help people see objects, but when rhodopsin is deficient, visual acuity and eye diseases occur. At this time, it is said that anthocyanin promotes rhodopsin resynthesis and solves the deficiency problem. In addition, blueberries help improve diabetic retinopathy or eye fatigue.

Essential minerals contained in blueberries are effective in protecting bone density and dental health. There are also research results that polyphenols in blueberries help prevent periodontal disease that prevents bacterial growth. When consumed regularly, it helps to prevent osteoporosis and infections that affect dental health, and also helps to improve the absorption of calcium and vitamin D.

Fiber and antioxidants in blueberries are absorbed into the body, lowering blood sugar levels and converting sugar into an energy source to promote metabolism. Therefore, blueberries are a good fruit to eat for those with a high glycemic index and help prevent diabetes.

The antioxidants in blueberries suppress fat in the body and have the effect of burning body fat, which helps with weight control. Anthocyanin is contained in the peel, so it is good to eat it with the peel.

Acne is an inflammatory skin disease caused by clogged pores. High in fiber and low in glycemic carbohydrates, blueberries may help reduce acne-related inflammation.

Strawberries have a good balance of unique sweetness, freshness, and softness. In addition, it is good for health, and the vitamin C content per 100g is 62mg, which is higher than that of lemon. It's sweet, but the actual amount of sugar is much less.

The downside is that it is difficult to preserve for a long time unless it is frozen, and it is difficult to eat as often as bananas because it is iron-resistant.

Bananas grow in tropical regions, and since the temperature exceeds 20 degrees all year round, it can be produced in any quantity. However, in the case of strawberries, when stored for a long time, the sugar content gradually decreases, and the taste becomes almost flat after 2 to 3 days, and after about a week, the sweetness decreases. to the point where you can't feel it.

Therefore, eating strawberries as soon as they are picked has the highest sugar content and is delicious.

Melon has an immunity boosting effect. Melon contains several types of vitamins, such as vitamin A. It is rich in beta-carotene and potassium, so it has an antioxidant effect as well as strengthening the body's resistance to boost immunity. In particular, beta-carotene, a powerful antioxidant, improves the immune system and has the effect of increasing immunity by discharging inflammatory components that adversely affect our body to the outside.

Because melon is rich in vitamin C and beta-carotene, it has good antioxidant effects, promotes metabolism, and is effective for skin regeneration and skin beauty. In particular, the vitamin C component of melon promotes collagen production and inhibits the production of melanocytes to prevent spots and blemishes that make the skin look bad, which is effective for skin care, and melon's pantothenic acid has the effect of suppressing the secretion of sebum. It is effective in alleviating acne.

Apples are an alkaline food, low in calories and rich in nutrients that are good for the body.

Dietary fiber prevents arteriosclerosis by sending harmful cholesterol accumulated in blood vessels out of the body and increasing beneficial cholesterol. In addition, potassium helps to prevent and treat high blood pressure by discharging salt in the body.

Apples are rich in carbohydrates, vitamin C, and mineral salts, and are relatively low in protein and fat, and help prevent breast and colon cancer.

Pectin in apples increases lactiferous fatty acids that prevent colon cancer, and polyphenols, which are abundant in red apples, help prevent breast cancer by producing anticancer substances in the intestines while staying in the large intestine.

Apples contain a lot of polyphenols, which are ingredients that prevent aging and make white and immaculate skin.

[Step 3 (S3)]

Put rice flour in a steaming container, add cooked fruits, mix them by stirring, and inject steam to steam them to make a mixture.

Preferably mix 100-120g of fruit per 1000g of rice flour.

[Step 4 (S4)]

The steamed mixture is agglomerated to a certain size to make rice cakes. Make rice cakes by forming them into bite-size pieces. Songpyeon is usually the right size.

[Step 5 (S5)]

Rice cakes are made by crushing fruits and putting them in mixed fruit sugar powder, mixing them so that the fruit sugar powder is evenly coated on the rice cakes.

As for the fruit, a powder obtained by pulverizing any one or two or more selected from the group consisting of blueberries, strawberries, and melons is used.

Flavor, olfactory preference, and color palatability were evaluated for the fruit rice cakes prepared by the above manufacturing method, and the results are shown in Tables 1 and 2.

[Evaluation of flavor and olfactory preference]

In the taste evaluation, the flavor and olfactory taste of the fruit rice cakes prepared according to the examples were investigated, and 30 people were selected and conducted for the relevant people.

Fruit rice cakes prepared by the methods of Examples 1 to 3 with different types and contents of fruits were targeted, and after tasting, the palatability was evaluated and recorded in 10 stages from 1 to 10.

At the time of tasting, 10 fruit rice cakes prepared by the methods of Examples 1 to 3 were provided. The palatability was separated into two factors, flavor and olfactory characteristics, and listed in [Table 1]. As a comparative example, rice cake (comparative example) prepared by mixing pulverized main ingredients and sugar and then applying heat was used.

Example 1 Example 2 Example 3 comparative example zest 8.0 7.2 8.3 5.2 1.0 1.6 0.9 1.6 olfactory properties 8.5 8.1 8.3 5.5 1.5 0.9 2.1 1.3

It can be seen that Examples 1 to 3 received relatively higher evaluations for flavor and olfactory characteristics than Comparative Examples.

[Evaluation of color palatability]

The color preference of fruit rice cakes prepared in Examples 1 to 3 was investigated, and 30 people were selected and conducted with the corresponding people, and the results are shown in [Table 2].

After tasting, they were asked to enter scores from numbers from 1 to 10, and were asked to evaluate and record color palatability.

Example 1 Example 2 Example 3 comparative example color palatability 3.2 5.2 7.4 3.2 2.5 2.3 0.8 1.7

It can be seen that Examples 1 to 3 received a relatively higher evaluation of color preference than Comparative Example.

As a result of the experiment, in the evaluation of flavor and olfactory palatability, the fruit rice cake prepared by the method of Example 1 showed the best palatability.

Example 1 has the same ingredient content as the fruit rice cake of Comparative Example, but looking at the fact that the flavor and olfactory palatability of the fruit rice cake of Example 1 were significantly higher, the flavor and olfactory palatability of the fruit rice cake were improved according to the type of fruit It is foreseeable.

In the evaluation of color palatability, the palatability of the fruit rice cake prepared by the method of Example 1 was low. In order to increase the color palatability of the fruit rice cake, it would be preferable to increase the content of the fruit extract.

Although the embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and may be variously modified and implemented without departing from the technical spirit of the present invention. . Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. The protection scope of the present invention should be construed according to the following claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Therefore, other implementations, other embodiments, and equivalents of the claims are within the scope of the following claims.

S1: Step 1 S2: Step 2
S3: Step 3 S4: Step 4
S5: Step 5

Claims (3)

A first step of washing the rice, putting the washed rice in a container filled with water, soaking it in water for a predetermined time, preparing the soaked rice, and grinding it into rice flour;
A second step of putting any one or two or more fruits selected from the group consisting of raw blueberries, strawberries, melons, and apples into a pot, adding water, and then heating and boiling;
Step 3 of making a mixture by putting rice flour in a steaming container, adding the cooked fruit, mixing them by stirring, and then steaming them by injecting steam;
Step 4 of making rice cakes by aggregating the steamed mixture into a certain size;
Step 5 of making rice cakes by putting the rice cakes in fruit sugar powder mixed with pulverized fruits and mixing them so that the fruit sugar powder is evenly coated on the rice cakes;
Method for producing rice cake containing fruit and fruit sugar, characterized in that it comprises a. According to claim 1,
The method of producing rice cakes containing fruit and fruit sugar, characterized in that the fruit of step 5 is a powder obtained by pulverizing any one or two or more selected from the group consisting of blueberries, strawberries, and melons. According to claim 1,
Rice flour in step 3 is a method for producing rice cakes containing fruit and fruit sugar, characterized in that mixing 100 ~ 120g of fruit per 1000g.

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