KR102430515B1 - Manufacturing method of rice cake using mugwort and garlic - Google Patents

Abstract

The present invention comprises the steps of: (a) grinding and squeezing mugwort and garlic to remove moisture; (b) steaming mugwort and garlic from which moisture has been removed; (c) peeling the steamed mugwort and garlic; (d) naturally drying the dried mugwort and garlic; and (e) mixing the dried mugwort and garlic with cooked rice to prepare a rice cake.

Description

Rice cake manufacturing method using mugwort and garlic {Manufacturing method of rice cake using mugwort and garlic}

The present invention relates to a manufacturing method using mugwort and garlic.

Tteok is a generic term for processed foods made from non-glutinous rice or non-glutinous rice as the main ingredient. Mixed grains, fruits, vegetables, herbal medicines, spices, etc. are added to enhance the taste and quality, and it is a very desirable food in terms of nutrition because it has an interaction or synergistic effect between nutrients.

Based on the method of making rice cakes, rice cakes can be divided into sirutteok, steamed rice cakes, dandans, and jiji rice cakes. Sirutteok includes seolgitteok and kotteok, steamed rice cakes include white rice cakes, jeoljeon, and gaepitteok. , songpyeon, and terminal, etc., and Jiji-tteok includes hwajeon, jujeon, and bukkumi.

Among the various types that can be used as auxiliary materials for rice cakes, mugwort and garlic are nutritionally excellent as they have excellent immune-enhancing effects and preventive effects against various diseases. However, the conventional method for producing rice cakes has a disadvantage in that it is not nutritionally excellent because there is a lot of destruction of nutrients contained in mugwort and garlic. Accordingly, it is necessary to develop a new method for producing rice cakes that are beneficial not only to taste but also to health by improving the taste and aroma while maintaining the nutrients of mugwort and garlic.

Korean Patent No. 10-1873482

An object of the present invention is to remove moisture by (a) grinding and squeezing mugwort and garlic; (b) steaming mugwort and garlic from which moisture has been removed; (c) peeling the steamed mugwort and garlic; (d) naturally drying the dried mugwort and garlic; And (e) to provide a method for producing a rice cake using mugwort and garlic, comprising the step of preparing a rice cake by mixing the dried mugwort and garlic with cooked rice.

In order to achieve the above object, the present invention comprises the steps of: (a) pulverizing and squeezing mugwort and garlic to remove moisture; (b) steaming mugwort and garlic from which moisture has been removed; (c) peeling the steamed mugwort and garlic; (d) naturally drying the dried mugwort and garlic; and (e) mixing the dried mugwort and garlic with cooked rice to prepare a rice cake.

In one embodiment of the present invention, the mugwort may be mixed in 70 to 80% by weight and garlic in 20 to 30% by weight, preferably in 75% by weight of mugwort and 25% by weight of garlic .

In one embodiment of the present invention, the steaming in step (b) may be carried out at 60 to 70 ℃, preferably it may be carried out at 65 ℃.

The method for producing rice cake according to the present invention prepares mugwort and garlic at 70 to 80% by weight and 20 to 30% by weight, respectively, through a moisture removal step, steaming at 60 to 70° C., and peeling. It is possible to make rice cakes excellent in taste and health by improving the flavor of mugwort and improving the texture of garlic without destroying the nutrients contained in it.

Throughout this specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

As used throughout this specification, the terms “step of” or “step of” do not mean “step for”.

The present invention comprises the steps of: (a) grinding and squeezing mugwort and garlic to remove moisture; (b) steaming mugwort and garlic from which moisture has been removed; (c) peeling the steamed mugwort and garlic; (d) naturally drying the dried mugwort and garlic; and (e) mixing the dried mugwort and garlic with cooked rice to prepare a rice cake.

The "Mugwort ( Artemisia princeps Pampanini, Foremost mugwort)" is a perennial plant of the Asteraceae family, which has long underground stems, and stems are gathered at nodes, and there are vertical lines on the main stem, and hairs like cobwebs throughout. In addition, the leaves are alternate phyllotaxis, the back side has dense white hairs, the shape of the marginal indentation is varied, and the flowers bloom in July-September in pink purple, and run biased to one side. Mugwort purifies the blood and contains a large amount of fiber, so it has the effect of improving high blood pressure, and has the effect of lowering blood pressure by removing cholesterol and waste products in the body. In addition, it increases the immune function by increasing the number of white blood cells, contains a component called cineol, which kills Escherichia coli and diphtheria or inhibits the growth, and is rich in vitamins and minerals to facilitate liver detoxification and fat metabolism It has the effect of relieving fatigue and improving stamina. In addition, the tannin component of mugwort inhibits the production of lipid peroxide, which is involved in cellular aging, to prevent cell aging, and has an excellent effect on female diseases by warming the body. There is this.

The "garlic (Garlic)" is a perennial plant of the family Liliaceae, and the strong smell of garlic removes the fishy smell, improves the taste of food, and has an appetite-promoting effect, and is used in almost all dishes in Korea. Garlic is rich in vitamin B, which facilitates energy metabolism in the human body, and contains a large amount of allicin, which helps to strengthen immunity by powerful sterilization. It is effective in suppression and prevention. In addition, allicin activates the functions of pancreatic cells by binding with vitamin B6, helps to lower blood sugar by facilitating the secretion of insulin, and relieves fatigue caused by exercise or stress by suppressing the production of lactic acid, a fatigue substance. It has a helping effect. In addition, because it is rich in potassium, it has the effect of excreting sodium, which is effective in stabilizing blood pressure.

Looking at the manufacturing method of the present invention in detail, steps (a) to (d) are processing steps of mugwort and garlic used as auxiliary materials for rice cake, and the steps (a) to (d) by mixing mugwort and garlic Or, steps (a) to (d) may be performed for each of mugwort and garlic, preferably, steps (a) to (d) are performed for each of mugwort and garlic, and In step (e), a rice cake can be prepared by mixing mugwort and garlic.

In the mixture of mugwort and garlic, mugwort is included in 70 to 80% by weight, garlic may be included in 20 to 30% by weight, preferably mugwort is included in 75% by weight, and garlic is included in 25% by weight. may be included. That is, mugwort and garlic may be mixed in a weight ratio of 7: 3 to 4 : 1, preferably 3 : 1 by weight.

In the above, when the amount of mugwort is included in less than 70% by weight or the amount of garlic is mixed in 30% by weight or more, the flavor of mugwort may be weakened, and the amount of mugwort is included in 80% by weight or more or the amount of garlic is 20 When mixed in less than weight %, the texture may be deteriorated, and 70 to 80% by weight of mugwort and 20 to 30% by weight of garlic had the effect of remarkably improving the flavor of mugwort and the texture of garlic.

As a pre-step of step (a), a step of washing mugwort and garlic with running water to prepare may be performed first.

Step (a) is a step of removing moisture from mugwort and garlic, and may be crushed and juiced at a rotation speed of 150 to 250 rpm to remove moisture, and preferably, the crushing and juicing is performed to remove moisture using a green juicer. You can remove it and get stuff. In this way, when moisture is removed from mugwort and garlic, it is not necessary to steam at a high temperature of 100° C. or higher as in the conventional method, and steaming at a lower temperature may be possible.

Step (b) is a step of steaming the mugwort and garlic from which moisture has been removed, that is, steaming them with steam heat, and the steaming may be a method of steaming in a water bath using a steamer. Unlike the conventional method, the steaming may be performed for 15 to 30 minutes at a relatively low temperature of 60 to 70 ℃, preferably made for 15 to 20 minutes at 65 ℃.

In the case of the conventional method, there is a problem that the destruction of nutrients contained in mugwort and garlic occurs when steaming at a high temperature of 100 ° C. It is pasteurized and aged, so that the taste and flavor are improved compared to the conventional method.

Step (c) is a step of peeling the steamed mugwort and garlic, that is, roasting mugwort and garlic with a little water so that they do not burn without adding water, and using a frying pan at 60 to 70 ℃ for 5 minutes can be performed while The peeling step of the present invention has the effect of remarkably increasing the aroma of mugwort.

The step (d) is a step of naturally drying the fresh mugwort and garlic, and may be carried out for 35 to 45 hours in a cool shade, and preferably for 40 hours.

The step (e) is a step of preparing a rice cake by mixing the dried mugwort and garlic with the cooked rice, and the rice cake can be prepared by a general method such as pounding the cooked rice in which the mugwort and garlic are mixed.

The rice may use non-stick rice or glutinous rice, and may be used by mixing non-stick rice and glutinous rice as needed.

When the mugwort and garlic are mixed with the cooked rice, an appropriate amount can be adjusted according to taste, but according to general preference, based on 100 parts by weight of the cooked rice, mugwort and garlic can be prepared by mixing 5 to 20 parts by weight. However, the present invention is not limited thereto.

The rice cake may be sirutteok (seolgi-tteok, kot-tteok), steamed rice cake (injeolmi, white rice cake, jeolpyeon, gapi-tteok), dandanryu (dumplings, songpyeon, dandan), or jiji-tteok (hwajeon, jujeon, bukkumi).

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

In order to prepare a rice cake with improved flavor by mugwort and texture by garlic, (a) mixing mugwort and garlic at 75 wt% and 25 wt%, respectively, crushing and juicing using a green juicer to remove moisture; (b) steaming the dehydrated mugwort and garlic at 65° C. for 15 to 20 minutes using a steamer; (c) roasting the steamed mugwort and garlic using a frying pan at 65° C. for 5 minutes; (d) naturally drying the mugwort and garlic in a cool shade for 40 hours; and (e) mixing 20 parts by weight of the dried mugwort and garlic based on 100 parts by weight of cooked rice to prepare rice cakes (injeolmi) were sequentially performed.

<Example 2>

It was prepared in the same manner as in Example 1, except that in step (a), mugwort and garlic were mixed in an amount of 70% by weight and 30% by weight, respectively.

<Example 3>

It was prepared in the same manner as in Example 1, except that in step (a), mugwort and garlic were mixed in an amount of 65% by weight and 35% by weight, respectively.

<Example 4>

It was prepared in the same manner as in Example 1, but was prepared by mixing mugwort and garlic at 80 wt% and 20 wt%, respectively, in step (a).

<Example 5>

It was prepared in the same manner as in Example 1, but was prepared by mixing mugwort and garlic at 85 wt% and 15 wt%, respectively, in step (a).

<Example 6>

It was prepared in the same manner as in Example 1, but without mixing mugwort and garlic in steps (a) to (d), and was prepared by treating each, 15 parts by weight of mugwort in the rice cake manufacturing step of step (e), A rice cake was prepared by mixing 5 parts by weight of garlic.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Mugwort (wt%) 75 70 65 80 85 75 Garlic (wt%) 25 30 35 20 15 25 (a) to (d) mix mix mix mix mix processing each

<Comparative Example 1>

Mugwort and garlic at 75 wt% and 25 wt%, respectively, and blanching at 100 °C or higher; extracting, squeezing, and pulverizing the ingredients; and 20 parts by weight of crushed mugwort and garlic with 100 parts by weight of cooked rice to prepare rice cakes were sequentially performed.

<sensory test>

In order to compare the appearance, taste, aroma, etc. of the rice cakes prepared in Examples and Comparative Examples, a sensory test was conducted on 50 panelists.

The sensory test was conducted according to a five-point scale method (5: very good, 4: good, 3: average, 2: bad, 1: very bad), and after examining the appearance, taste, aroma, texture, and overall preference , were arithmetic averaged, and the results are shown in Table 2 below.

Exterior taste incense texture overall sign Example 1 4.3 4.3 4.5 4.3 4.4 Example 2 4.2 4.2 4.4 4.2 4.2 Example 3 4.1 4.1 4.2 4.1 4.1 Example 4 4.3 4.2 4.3 4.3 4.2 Example 5 4.1 4.1 4.2 4.2 4.1 Example 6 4.3 4.5 4.7 4.5 4.6 Comparative Example 1 4.2 4.0 3.7 4.1 4.0

As in Table 2 above, as in Examples 1 to 6, the moisture of mugwort and garlic was removed, steamed at a low temperature of 65 °C in a steamer, and roasted to prepare mugwort and garlic and mixed with cooked rice to prepare rice cakes In one case, it was confirmed that better scores were obtained in taste, aroma, texture, and overall preference than in the case of the conventional method. In addition, in Examples 1 to 5, it was confirmed that the rice cake of Example 1 prepared by mixing mugwort and garlic at 75 wt % and 25 wt %, respectively, from the water removal step had better taste, aroma and texture.

In addition, it was found that the rice cake of Example 6 prepared by treating each mugwort and garlic in the drying step in the water removal step and mixing in the rice cake manufacturing step had better taste, aroma, texture, and overall preference than the rice cake of Example 1 Confirmed.

Accordingly, the rice cake prepared using mugwort and garlic prepared by preparing mugwort and garlic at 75 wt% and 25 wt% and going through the water removal step, steaming step, peeling step, and drying step has better taste, aroma, and It was confirmed that the rice cakes were excellent in texture and overall palatability, and that rice cakes could be prepared without destroying the nutrients contained in mugwort and garlic.

Claims (3)

(a) mixing mugwort and garlic, pulverizing and juicing to remove moisture;
(b) steaming the mugwort and garlic from which the moisture has been removed at 60° C. to 70° C. for 15 minutes to 30 minutes;
(c) roasting the steamed mugwort and garlic at 60°C to 70°C;
(d) naturally drying the roasted mugwort and garlic for 35 to 45 hours; and
(e) mixing the dried mugwort and garlic with cooked rice to prepare a rice cake,
In step (a), the mixing of mugwort and garlic is a method for producing rice cakes using mugwort and garlic, characterized in that 70 to 80% by weight of mugwort and 20 to 30% by weight of garlic are mixed.
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