KR20240008079A - Manufacturing method for rice cake having lotus leaf powder - Google Patents

Abstract

The present invention includes a lotus leaf powder manufacturing step (S100) of grinding lotus leaves to produce lotus leaf powder; Soaking rice after washing the rice (S200); A rice flour manufacturing step (S300) of grinding the soaked rice to produce rice flour; A material mixing step of preparing a mixture by mixing the rice powder and the lotus leaf powder (S400); A mixture aging step (S500) of storing and maturing the mixture; A mixture steaming step (S600) of supplying steam to the aged mixture and heating it to steam. It relates to a method of manufacturing rice cake using lotus leaf powder, comprising a molding step (S700) of manufacturing rice cake by molding the steamed mixture. The method of manufacturing rice cake using lotus leaf powder of the present invention has excellent taste and nutrition, is nutritionally balanced, and can meet the preferences of modern consumers who value health.

Description

Manufacturing method of rice cake containing lotus leaf powder {MANUFACTURING METHOD FOR RICE CAKE HAVING LOTUS LEAF POWDER}

The present invention relates to a method for producing rice cake containing lotus leaf powder.

In general, rice cake is a general term for foods made by steaming, boiling, or steaming grain powder in a rice flour and then kneading it. Depending on the shape and ingredients mixed with rice or glutinous rice flour as the main ingredient, rice cake is classified into sirutteok, white rice cake, garae rice cake, songpyeon, injeolmi, and red bean rice cake. In Korea, it is a traditional food that cannot be missed in congratulations and condolences and various events with various names and shapes such as dumplings, glutinous rice cakes with red bean paste, etc. However, as industrialization progresses rapidly and lifestyles and eating habits become westernized, eating out and snacks become more diverse, the consumption of rice cakes is decreasing.

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

Therefore, in recent years, rice cakes have become known as a food that is small in size but high in calories, and are being widely used as meal replacements and snacks at home or outside as a healthy or diet food. In keeping with this trend, products with excellent taste and aroma are being developed and are being used as important dietary foods for all ages as well as the elderly.

Lotus (Nelumbo nucifera Gaert) is a perennial herb of the water lily family native to tropical Asia and is widely used not only for ornamental purposes but also for medicinal and edible purposes.

In particular, lotus leaves are rich in flavonoids and polyphenol compounds. Quilcetin, a type of flavonoid, has an excellent effect of inhibiting protein denaturation, making it effective in preventing aging and diseases such as Alzheimer's disease and arteriosclerosis. It also inhibits aldose reductase, which causes cell edema and diabetes complications, preventing diabetes complications. It is also known to be effective in prevention.

In addition, polyphenol compounds inhibit starch-decomposing enzymes and lipolytic enzymes, allowing most starch or fat to be discharged from the body without being decomposed. In particular, catechin, a type of polyphenol compound, inhibits the activity of amylase or lipase and exerts an anti-obesity effect by limiting calorie intake by inhibiting the digestion and absorption of carbohydrates and fats.

Accordingly, the present inventor completed the present invention while trying to manufacture rice cakes with improved nutritional content and improved taste and preference by using lotus leaf powder.

The purpose of the present invention is to provide a method of manufacturing rice cakes using lotus leaf powder that has excellent taste and nutrition, is nutritionally balanced, and can satisfy the preferences of modern consumers who value health.

The purpose of the present invention is to provide a method for manufacturing rice cakes using lotus leaf powder, which has excellent carbohydrate reduction effect.

The above and other objects of the present invention can all be achieved by the present invention described below.

One aspect of the present invention is a lotus leaf powder manufacturing step (S100) of grinding lotus leaves to produce lotus leaf powder; Soaking rice after washing the rice (S200); A rice flour manufacturing step (S300) of grinding the soaked rice to produce rice flour; A material mixing step of preparing a mixture by mixing the rice powder and the lotus leaf powder (S400); A mixture aging step (S500) of storing and maturing the mixture; A mixture steaming step (S600) of supplying steam to the aged mixture and heating it to steam. It relates to a method of manufacturing rice cake using lotus leaf powder, including a molding step (S700) of manufacturing rice cake by molding the steamed mixture.

The lotus leaf powder manufacturing step (S100) includes the steps of washing the lotus leaf, drying the lotus leaf, cutting the dried lotus leaf to an appropriate size, and pulverizing the cut lotus leaf, and the particle size of the pulverized lotus leaf powder. May be 100 to 300 mesh.

The rice soaking step (S200) may be soaked for 1 to 3 hours after immersing the washed rice in lotus leaf extract.

In the material mixing step (S400) of preparing a mixture by mixing the rice powder and the lotus leaf powder, the lotus leaf powder may be mixed in an amount of 1.5 to 3 parts by weight based on 100 parts by weight of the rice powder.

In the material mixing step (S400) of preparing a mixture by mixing the rice powder and the lotus leaf powder, the mixture may further include a functional additive including Garcinia cambogia extract and Cissus extract.

Another aspect of the present invention is to provide rice cake containing lotus leaf powder by the above manufacturing method.

The method of manufacturing rice cake using lotus leaf powder of the present invention has excellent taste, nutrition, and carbohydrate reduction effect, and is nutritionally balanced, so it can meet the preferences of modern consumers who value health.

Figure 1 is a flow chart showing a method of manufacturing rice cake containing lotus leaf powder according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

When 'includes', 'has', 'consists of', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.

In addition, when interpreting components, it is interpreted to include the margin of error even if there is no separate explicit description.

Additionally, in this specification, 'X to Y' indicating a range means 'X to Y or less.'

Method for manufacturing rice cake containing lotus leaf powder

The present invention includes a lotus leaf powder manufacturing step (S100) of grinding lotus leaves to produce lotus leaf powder; Soaking rice after washing the rice (S200); A rice flour manufacturing step (S300) of grinding the soaked rice to produce rice flour; A material mixing step of preparing a mixture by mixing the rice powder and the lotus leaf powder (S400); A mixture aging step (S500) of storing and maturing the mixture; A mixture steaming step (S600) of supplying steam to the aged mixture and heating it to steam. It relates to a method of manufacturing rice cake using lotus leaf powder, comprising a molding step (S700) of manufacturing rice cake by molding the steamed mixture.

The manufacturing step (S100) of lotus leaf powder includes the steps of washing the lotus leaf, cutting the lotus leaf, drying the lotus leaf, and pulverizing the lotus leaf into powder. The particle size of the lotus leaf powder prepared through the above process may be 80 to 250 mesh, and within this range, the rich lotus leaf flavor can be imparted to the eater without impairing the texture.

More specifically, in the production step (S100) of lotus leaf powder, the cut and washed lotus leaves are thickened with steam at a pressure of 90 to 100 kgf/cm2 for 40 to 50 seconds and cooled by cold air drying for 1 minute. At this time, when cutting lotus leaves, cut them into lengths of about 20cm horizontally and vertically. Since it is difficult to remove impurities after thickening, it is best to wash them in purified water 2 to 3 times and remove impurities and pest-damaged parts from the surface of the lotus leaves before thickening them. It is more effective in getting rid of fresh smells at the same time as drying them out.

Next, the steamed lotus leaves are treated with hot air at 75 to 110°C for 15 to 25 minutes, and then the crude lotus leaves are treated with oil at room temperature for 5 to 10 minutes. At this time, it is advisable to avoid treatment under conditions between 20 and 30°C and humidity of 70% or more, as mold or bacteria may actively multiply.

Next, the soaked lotus leaves are treated with heavy oil for 20 to 30 minutes with hot air at 30 to 40°C. Afterwards, the heavily oiled lotus leaves are rebuilt by blowing away foreign substances and powder in hot air at 40 to 50°C and roasting them for 15 to 25 minutes. At this time, in the process of blowing away foreign substances that were not removed in the previous cleaning process, it is recommended to use a net of about 1 cm in width and height in the opposite direction of the hot air to ensure that only the foreign substances are blown away by the hot air.

Next, the reconstructed lotus leaves are hot-dried in a dryer at a temperature of 60 to 70°C for 30 to 40 minutes, then the dried lotus leaves are roasted in a desiccant machine at 80 to 90°C for 20 to 40 minutes, dried, cooled, and ground with a grinder such as a ball mill. The lotus leaf powder is ground to a particle size of 80 to 250 mesh.

The rice soaking step (S200) is a step in which washed rice is soaked in purified water and then soaked for 1 to 3 hours. The rice may be one or more types selected from the group consisting of white rice, black rice, brown rice, and glutinous rice.

As one specific example, the present invention can impart a deeper lotus leaf flavor to rice cakes prepared by immersing washed rice in lotus leaf extract rather than purified water. Lotus leaf extract is prepared by adding 20 parts by weight of dried lotus leaves to 100 parts by weight of purified water and extracting at 80 to 85 degrees for 1.5 to 2 hours. The lotus leaf extract may be included in an amount of 100 to 150 parts by weight based on 100 parts by weight of the washed rice.

In the rice flour manufacturing step (S300), the soaked rice is sieved to remove moisture by gravity for 1 to 3 hours, the rice from which the moisture has been removed is dried using a dryer, and then the dried rice is ground with a mill. Thus, rice flour having a particle size of 100 to 300 mesh can be manufactured. At this time, the soaked rice was sieved to remove moisture, and the moisture-removed rice was heat-treated in a constant temperature dryer at 50 to 55°C for 3 to 5 hours, then air-dried at a temperature of 18 to 22°C and dried at 100 to 300°C. Rice flour can be manufactured by milling in a mill equipped with a mesh sieve, and the moisture content of the rice flour may be in the range of 13 to 15%.

In the material mixing step (S400) of preparing a mixture by mixing rice powder and the lotus leaf powder, the mixture can be prepared by mixing 1 to 5 parts by weight of lotus leaf powder with respect to 100 parts by weight of rice powder. Within the above range, the excellent taste and aroma of lotus leaves can be provided to eaters without impairing the texture of the rice cake.

As an embodiment of the present invention, the mixture may further include functional additives. The functional additive may include Garcinia cambogia extract and Cissus extract, and can provide carbohydrate and calorie reduction effects along with the catechin component inherent in lotus leaf powder. In the present invention, the functional additive may be included in an amount of 1.5 to 4 parts by weight based on 100 parts by weight of rice flour. If it is included in less than 1.5 parts by weight, the effect is minimal, and if it is included in more than 4 parts by weight, it may inhibit the aroma and taste of lotus leaf powder.

HCA (Hydroxy Citric Acid), an extract of Garcinia Cambogia, is a substance very similar to citric acid present in oranges and other citrus fruits and is extracted from the dried fruit peel of a tree native to South Asia. Garcinia cambogia has been mainly used in the coastal areas of southern India, and has long been used as a souring agent for pork and fish to help digest food and increase food intake. The HCA contained in Garcinia Cambogia is found in four isomers (four different configurations of hydrogen and oxygen atoms), and the HCA contained in Garcinia Cambogia is one of them, and this state of HCA is used as a diet mechanism. It is an ingredient that acts on Obesity occurs when citric acid in the body is broken down into fatty acids by an enzyme called ATP citrate lyase. However, when HCA and ATP citrate lyase combine, citric acid is not broken down and fat synthesis does not occur. Therefore, citric acid that is no longer used in fat synthesis is accumulated in the body over a long period of time in its original form and is used to produce glycogen. As a result, energy production from glycogen occurs over a long period of time, resulting in a marked increase in total energy production. Since citric acid is not decomposed by Garcinia Cambogia extract, the Malonyl CoA produced by it decreases and its concentration decreases. Here, maronyl CoA has the function of synthesizing and decomposing fatty acids. When the concentration decreases, the decomposition action becomes more active rather than the fat synthesis action, and as a result, lipolysis is promoted. Garcinia cambogia extract converts carbohydrates into energy, stores glycogen, and converts fat into energy simultaneously. This is a waste of bioenergy, but it is effective in consuming accumulated fat. Therefore, the increase in basal metabolism by energy consumption can be promoted. Additionally, when glycogen accumulation is increased by HCA, excess carbohydrate is delivered to the hypothalamus of the brain, suppressing appetite.

Garcinia cambogia extract may be included in an amount of 10 to 50 parts by weight based on solid content, based on 100 parts by weight of lotus leaf powder. Rice cakes manufactured within the above range can exhibit excellent carbohydrate content and calorie reduction effects without changing the inherent lotus leaf taste and aroma.

Cissus extract is a raw material processed from the leaves or stems of Cissus (Cissus quandrangularis Linn) and contains quercetin and isorhamnetin. The quercetin content (mg/g) is 12.2 (80 to 120 of the indicated amount). %), isorhamnetin content (mg/g) is 0.37 (80-120% of the indicated amount). Cissus may be included in an amount of 5 to 20 parts by weight based on 100 parts by weight of lotus leaf powder. Rice cakes manufactured within the above range can exhibit excellent carbohydrate content and calorie reduction effects without changing the inherent lotus leaf taste and aroma.

In the present invention, Garcinia Cambogia may be included with Cissus in a weight ratio of 1:0.5 to 1:0.8. Within the above range, excellent carbohydrate content and calorie reduction effects can be achieved.

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

In the mixture maturation step (S500), the physical properties of the mixture of the ingredients can be softened by maturing the mixture. For example, the maturation of the mixture is performed by maturing the mixture at a temperature of 4 to 8 ° C. for 5 to 10 hours. This can be done by storing it for a while.

The mixture steaming step (S600) is a step of steaming the aged mixture by supplying steam and heating it with steam. For example, in the mixture steaming step (S600), the aged mixture can be steamed by supplying steam after putting it into a pressure steamer. The steam supplied to the pressure steamer is at a pressure of 5 to 7 kgf/cm2 and a pressure of 125 to 125 kgf/cm2. The aged mixture can be steamed by heating it to a temperature of 135° C. for 30 to 100 minutes.

The mixture punching step (S700) is a step of punching the steamed mixture by applying pressure. In the mixture punching step (S700), if the steamed mixture is in a small amount, it can be performed by applying pressure by hand (kneading) or by punching using a known kneader or the like depending on the amount of dough.

The molding step (S800) is a step of manufacturing rice cakes by molding the punched mixture. In the forming step (S800), rice cakes can be manufactured by molding the punched mixture into a certain shape or size and then mixing various additives. The configuration of manufacturing rice cakes using the punched mixture is a known technology, For convenience of explanation and clarity of the technical idea of the present invention, detailed description thereof will be omitted.

In the method for producing rice cake containing lotus leaf powder of the present invention, the rice cake produced may be glutinous rice cake, injeolmi rice cake, sirutteok, seolgitteok, or glutinous rice cake, but is not necessarily limited thereto.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and should not be construed as limiting the present invention in any way.

Any information not described here can be technically inferred by anyone skilled in the art, so description thereof will be omitted.

Example

Example 1

After washing lotus leaves cut into lengths of about 20 cm in width and height, they are thickened with steam at a pressure of 90 to 100 kgf/cm2 for 40 to 50 seconds, cooled with cold air for 1 minute, and then dried with hot air at 75 to 110°C. After crude oil treatment for 15 to 25 minutes, the crude lotus leaves were oiled for 5 to 10 minutes at room temperature. Next, the lotus leaves were treated with heavy oil for 20 to 30 minutes with hot air at 30 to 40°C, and then the heavy oiled lotus leaves were rebuilt by blowing away foreign substances and powder with hot air at 40 to 50°C and roasting them for 15 to 25 minutes. Next, the reconstructed lotus leaves were hot-dried in a dryer at a temperature of 60 to 70°C for 30 to 40 minutes, then the dried lotus leaves were dried in a desiccant machine at 80 to 90°C for 20 to 40 minutes, cooled, and averaged using a ball mill. Lotus leaf powder was prepared to have a particle size of about 130 to 150 mesh.

After washing the spicy rice, 100 parts by weight of the washed spicy rice was soaked in 150 parts by weight of purified water for 2 hours, and the soaked spicy rice was ground to have an average particle size of about 180 to 200 mesh to prepare rice flour.

A mixture was prepared by mixing 3 parts by weight of the lotus leaf powder prepared above, 1 part by weight of salt, and 20 parts by weight of purified water with 100 parts by weight of pulverized rice powder, and the mixture was stored at a temperature of 6° C. for 5 hours and aged.

Next, the aged mixture was put into a pressure steamer and heated at a pressure of 5 to 7 kgf/cm ² and a temperature of 125 to 135°C for 30 to 100 minutes to supply steam and steamed. After punching the steamed mixture, Rice cakes were manufactured by molding.

Example 2

After washing the spicy rice, 100 parts by weight of the washed spicy rice was soaked in 150 parts by weight of lotus leaf extract for 2 hours, and the soaked spicy rice was ground to an average particle size of about 180 to 200 mesh to prepare rice flour. The lotus leaf extract is prepared by adding 20 parts by weight of dried lotus leaves to 100 parts by weight of purified water and extracting at 80 to 85°C for 1 hour and 30 minutes.

A mixture was prepared by mixing 3 parts by weight of lotus leaf powder prepared in Example 1, 1 part by weight of salt, and 20 parts by weight of lotus leaf extract with 100 parts by weight of pulverized rice powder, and the mixture was stored at a temperature of 6° C. for 5 hours. and aged.

Next, the aged mixture was put into a pressure steamer and heated at a pressure of 5 to 7 kgf/cm ² and a temperature of 125 to 135°C for 30 to 100 minutes to supply steam and steamed. After punching the steamed mixture, Rice cakes were manufactured by molding.

Example 3

After washing the spicy rice, 100 parts by weight of the washed spicy rice was soaked in 150 parts by weight of lotus leaf extract for 2 hours, and the soaked spicy rice was ground to an average particle size of about 180 to 200 mesh to prepare rice flour. The lotus leaf extract is prepared by adding 20 parts by weight of dried lotus leaves to 100 parts by weight of purified water and extracting at 80 to 85°C for 1 hour and 30 minutes.

A mixture was prepared by mixing 3 parts by weight of the lotus leaf powder prepared in Example 1, 1 part by weight of salt, 20 parts by weight of the lotus leaf extract, and 6 parts by weight of the functional extract with respect to 100 parts by weight of pulverized rice powder, and the mixture was stored at 6°C. It was stored and aged at a temperature for 5 hours. The functional extract includes 1.5 parts by weight of Garcinia Cambogia extract (solid content) and 0.6 part by weight of Cissus extract (solid content).

Next, the aged mixture was put into a pressure steamer and heated at a pressure of 5 to 7 kgf/cm ² and a temperature of 125 to 135°C for 30 to 100 minutes to supply steam and steamed. After punching the steamed mixture, Rice cakes were manufactured by molding.

Example 4

After washing the spicy rice, 100 parts by weight of the washed spicy rice was soaked in 150 parts by weight of lotus leaf extract for 2 hours, and the soaked spicy rice was ground to an average particle size of about 180 to 200 mesh to prepare rice flour. The lotus leaf extract is prepared by adding 20 parts by weight of dried lotus leaves to 100 parts by weight of purified water and extracting at 80 to 85°C for 1 hour and 30 minutes.

A mixture was prepared by mixing 3 parts by weight of the lotus leaf powder prepared in Example 1, 1 part by weight of salt, 20 parts by weight of the lotus leaf extract, and 10 parts by weight of the functional extract with respect to 100 parts by weight of pulverized rice powder, and the mixture was kept at 6°C. It was stored and aged at a temperature for 5 hours. The functional extract includes 2 parts by weight of Garcinia cambogia extract (solid content) and 3 parts by weight of Cissus extract (solid content).

Next, the aged mixture was put into a pressure steamer and heated at a pressure of 5 to 7 kgf/cm ² and a temperature of 125 to 135°C for 30 to 100 minutes to supply steam and steamed. After punching the steamed mixture, Rice cakes were manufactured by molding.

Comparative Example 1

After washing the spicy rice, 100 parts by weight of the washed spicy rice was soaked in 150 parts by weight of purified water for 2 hours, and the soaked spicy rice was ground to have an average particle size of about 180 to 200 mesh to prepare rice flour.

A mixture was prepared by mixing 1 part by weight of salt and 20 parts by weight of purified water with 100 parts by weight of pulverized rice flour, and the mixture was stored and aged at a temperature of 6°C for 5 hours.

Next, the aged mixture was put into a pressure steamer and heated at a pressure of 5 to 7 kgf/cm ² and a temperature of 125 to 135°C for 30 to 100 minutes to supply steam and steamed. After punching the steamed mixture, Rice cakes were manufactured by molding.

Experimental Example 1 - Evaluation of preference

The test was conducted after training 20 experts with general knowledge on the test method and evaluation characteristics. Sensory testing is a testing method often used to obtain preference and satisfaction. It is an evaluation method that records and analyzes the reactions that occur when the characteristics of food or food ingredients are detected by the five senses from a subjective perspective. It is conducted under pre-planned conditions. Trust is increasing.

The flavor preference and taste quality of the rice cakes prepared in Examples and Comparative Examples were evaluated. (Excellent: ○, Average: △, Poor:

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 preference taste ○ ○ ○ △ X flavor △ ○ ○ △ X

Experimental Example 2 - Blood sugar improvement effect

After having 20 participants consume the rice cakes prepared in the Examples and Comparative Examples, 5 people per example, blood was collected 120 minutes later to measure blood sugar, and the average of the difference between blood sugar before and after consumption is shown in Table 2 below. It was.

Example Comparative example One 2 3 4 One Blood sugar difference value (mg/dL) 7.3 7.1 6.2 6.1 7.9

Although embodiments of the present invention have been described above, the present invention is not limited to the above embodiments and can be manufactured in various different forms, and those skilled in the art will understand the technical idea of the present invention. It will be understood that it can be implemented in other specific forms without changing the essential features. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims (6)

A lotus leaf powder manufacturing step (S100) of producing lotus leaf powder by crushing lotus leaves;
Soaking rice after washing the rice (S200);
A rice flour manufacturing step (S300) of grinding the soaked rice to produce rice flour;
A material mixing step of preparing a mixture by mixing the rice powder and the lotus leaf powder (S400);
A mixture aging step (S500) of storing and maturing the mixture;
A mixture steaming step (S600) of supplying steam to the aged mixture and heating it to steam. and
A method of producing rice cake using lotus leaf powder, comprising a molding step (S700) of manufacturing rice cake by molding the steamed mixture.
According to clause 1,
The lotus leaf powder manufacturing step (S100) includes the steps of washing the lotus leaf, drying the lotus leaf, cutting the dried lotus leaf to an appropriate size, and pulverizing the cut lotus leaf,
A method of producing rice cake using lotus leaf powder, characterized in that the particle size of the crushed lotus leaf powder is 100 to 300 mesh.
According to paragraph 1,
The rice soaking step (S200) is a method of producing rice cake using lotus leaf powder, characterized in that the washed rice is immersed in lotus leaf extract and then soaked for 1 to 3 hours.
According to paragraph 1,
In the material mixing step (S400) of preparing a mixture by mixing the rice powder and the lotus leaf powder,
A method of producing rice cake using lotus leaf powder, characterized in that the lotus leaf powder is mixed in an amount of 1.5 to 3 parts by weight based on 100 parts by weight of the rice powder.
According to paragraph 1,
In the material mixing step (S400) of preparing a mixture by mixing the rice powder and the lotus leaf powder,
A method for producing rice cake containing lotus leaf powder, characterized in that the mixture further contains functional additives including Garcinia cambogia extract and Cissus extract.
A rice cake containing lotus leaf powder manufactured by the manufacturing method of any one of claims 1 to 5.