Glutinous rice cake composition and production method thereof

Abstract

To provide a glutinous rice cake composition for health-conscious consumers, the composition not containing an additive but using only natural raw materials, and a production method therefor.SOLUTION: A glutinous rice cake composition includes: glutinous rice and Phellinus linteus-inoculated glutinous brown rice as grains; walnut, sunflower seeds, and pumpkin seeds as nuts; unrefined sugar cane sugar as saccharide; Artemisia codonocephala (Keshou-yomogi(mugwort) leaf); chick-peas; and refined salt. A method for producing the glutinous rice cake composition is also provided.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a glutinous rice mochi composition and a method for producing the same, and more specifically to a health-conscious glutinous rice mochi composition that does not contain any additives and uses only natural raw materials, and a method for producing the same. [Background technology]

[0002] Mochi is a food made from rice and other grains by crushing the grains, mixing them with water and steaming them, and can have a variety of flavors and textures depending on the recipe and type of rice. Recently, as modern people have become more interested in health and have a preference for slow food and additive-free products, glutinous rice mochi has become increasingly popular as a breakfast substitute and healthy snack.

[0003] Glutinous rice mochi is made by soaking glutinous rice in water, heating and steaming it, and then repeatedly hitting it to make it sticky enough, and then cutting it into a certain size and shape. Like other types of mochi, glutinous rice mochi has the disadvantages of being easily spoiled, having poor storage stability, and becoming rapidly hard over time and losing quality, but it has the advantage of being relatively easier to manufacture than other types of mochi, and can be easily produced into desired shapes and sizes.

[0004] Known prior art related to glutinous rice mochi includes a method for producing glutinous rice mochi using non-glutinous rice and tapioca alpha starch (Patent Document 1), a method for producing glutinous rice mochi and glutinous rice mochi produced using this method (Patent Document 2), etc. However, these prior art methods have the problem that they are not healthy because they use raw materials that have been processed by methods such as crushing, heating, and extraction. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Korean Patent No. 10-1063000 [Patent Document 2] Korean Patent No. 10-1520933 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a health-conscious glutinous rice mochi composition that does not contain any additives and uses only natural raw materials.

[0007] Another object of the present invention is to provide a method for producing a health-conscious glutinous rice mochi composition that does not contain any additives and uses only natural raw materials.

[0008] However, the technical problems that the present invention aims to solve are not limited to the problems mentioned above, and other problems not mentioned above will be clearly understood by those skilled in the art from the following description. [Means for solving the problem]

[0009] In order to achieve the above object, the present invention provides a glutinous rice mochi composition comprising grains, Artemisia anguicida, nuts, beans, sugar and refined salt, wherein the grains are glutinous rice and Meshimakobu glutinous brown rice obtained by inoculating germinated glutinous brown rice with Meshimakobu and culturing it, the nuts include walnuts, sunflower seeds and pumpkin seeds, the sugar is unrefined cane sugar, and the beans are chickpeas.

[0010] In one embodiment of the present invention, the sticky rice has a stickiness of 90 gw / cm when measured using a tensipressor. 2 The above is the measurement using the tensipressor, and the measurement was performed on cooked rice. 10 g each was weighed out and compression molded into a sample cup. After leaving it in the room for 2 minutes, the contact area was 25 mm 2 After the probe is attached to the equipment, it is first compressed to 25% of the thickness and then compressed to 90% again. The maximum cell weight is 10 kg and the measurement speed is 2 mm / s.

[0011] In one embodiment of the present invention, the glutinous rice may further include konjac rice.

[0012] As one embodiment of the present invention, the unrefined cane sugar may contain minerals including calcium, potassium, magnesium and iron, and the calories of the unrefined cane sugar may be 375 to 385 kcal / 100 g.

[0013] As one embodiment of the present invention, the composition may contain 30 to 50 parts by weight of Artemisia anguicida, 50 to 70 parts by weight of nuts, 5 to 15 parts by weight of beans, 1 to 10 parts by weight of sugar, and 1 to 5 parts by weight of refined salt relative to 100 parts by weight of the grains.

[0014] As one embodiment of the present invention, the grains may be a mixture of the glutinous rice and the Phellinus linteus glutinous brown rice in a weight ratio of 100:1-5.

[0015] In order to achieve the above object, the present invention provides a method for producing a glutinous rice mochi composition, comprising the steps of (a) soaking glutinous rice and Meshimakobu glutinous brown rice, which is prepared by inoculating germinated glutinous brown rice with Meshimakobu and culturing the same, in water to soften the cereals, and then washing the same; (b) adding sugar and refined salt to the washed cereals, and then pulverizing the cereals, the sugar being unrefined cane sugar; (c) adding beans and pumpkin seeds to the pulverized product resulting from step (b), steaming the product, and maintaining the product temperature, the beans being chickpeas; (d) adding Artemisia anguicida and nuts, such as walnuts and sunflower seeds, to the steamed product whose product temperature has been maintained, and then punching the product; and (e) shaping and cutting the punched product.

[0016] As one embodiment of the present invention, the steaming is carried out at a temperature of 90 to 100°C, preferably 93 to 97°C, for 10 to 20 minutes, preferably 13 to 17 minutes, and the product temperature may be 95°C or higher.

[0017] As an embodiment of the present invention, the punching may be performed by steam punching for 3 to 5 minutes.

[0018] As one embodiment of the present invention, in step (a), the grains may be soaked and konjac rice may be added, followed by washing.

[0019] In one embodiment of the present invention, 30 to 50 parts by weight of the Artemisia arbutifolia, 50 to 70 parts by weight of the nuts, 5 to 15 parts by weight of the beans, 1 to 10 parts by weight of the sugar, and 1 to 5 parts by weight of the refined salt are added to 100 parts by weight of the grains, and the grains may be a mixture of the glutinous rice and the Phellinus linteus glutinous brown rice in a weight ratio of 100:1 to 5. Effect of the Invention

[0020] The present invention has the advantage of being able to provide a health-conscious glutinous rice mochi composition that does not contain any additives and uses only natural raw materials, as well as a method for producing the same. [Brief description of the drawings]

[0021] [Figure 1] 1 shows the mineral nutritional components of the unrefined cane sugar contained in the glutinous rice mochi composition of the present invention. [Diagram 2] 1 shows a process diagram for producing a glutinous rice mochi composition according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] A first embodiment of the present invention relates to a glutinous rice mochi composition comprising grains, Artemisia capitata, nuts, beans, sugar and refined salt, the grains being glutinous rice and Meshimakobu glutinous brown rice obtained by inoculating germinated glutinous brown rice with Meshimakobu and culturing it, the nuts being walnuts, sunflower seeds and pumpkin seeds, the sugar being unrefined cane sugar and the beans being chickpeas.

[0023] The sticky rice contained in the glutinous rice mochi composition of the present invention has a stickiness of 90 gw / cm2 measured using a Tensipresser. 2 or more, preferably 90 to 95 gw / cm 2 , more preferably 90 to 91 gw / cm 2The measurements using the Tensipressor were carried out by weighing 10 g of cooked rice, compressing it into a sample cup, leaving it in a room for 2 minutes, and then measuring the temperature with a contact area of ​​25 mm 2 The probe is attached to the device, and then it is compressed to 25% of the thickness and then 90% of the pressure again.The maximum cell weight is 10 kg and the measurement speed is 2 mm / s.

[0024] An example of glutinous rice that meets the above conditions is "Shiratama Mochimai" from Noun Rice Mill, but is not limited to this.

[0025] The glutinous rice contained in the glutinous rice mochi composition of the present invention may preferably further contain konjac rice. The inclusion of konjac rice, which is suitable for glutinous rice, has the effect of delaying the time it takes for the mochi to harden while maintaining the stickiness of the glutinous rice mochi and preventing aging of the mochi.

[0026] The konjac rice may be included in an amount of 1 to 10 parts by weight based on the weight ratio of the glutinous rice of 100. If the konjac rice is included in an amount of less than 1 part by weight based on the weight ratio of the glutinous rice of 100, the effect of preventing aging of the mochi cannot be achieved, and if the konjac rice is included in an amount of more than 10 parts by weight, the effect of preventing aging of the mochi is no longer increased, resulting in a problem of reduced productivity.

[0027] The Phellinus linteus glutinous brown rice contained in the glutinous rice mochi composition of the present invention is obtained by inoculating germinated glutinous brown rice with Phellinus linteus and culturing it, and the germinated glutinous brown rice can be germinated by soaking the glutinous brown rice for 5 to 15 hours at 18 to 20° C. The germinator can be, for example, picked out after the soaking and sprayed with 0.001 to 0.1% green tea extract containing 300 to 3,000 ppm chitosan at 15 to 25° C. for 1 to 3 hours, but is not limited thereto.

[0028] The culture conditions include, after sterilizing the germinated glutinous brown rice, culturing at 18 to 30°C, preferably 20 to 25°C for 7 to 20 days, preferably 10 to 15 days, and the sterilization can be performed by autoclaving the germinated glutinous brown rice at 121°C for 30 minutes, but are not limited thereto.

[0029] The Meshimakobu (Phellinus linteus) is a perennial mycelium mushroom that contains a large amount of β-glucan polysaccharides and is therefore used more for medicinal purposes than for food due to its anti-cancer, immune activation, and antioxidant effects.

[0030] The Phellinus linteus glutinous brown rice contains more than seven times the beta-glucan component and more than five times the GABA component of Phellinus linteus, and also contains a large amount of ergosterol, which is not found in Phellinus linteus, so it can exert better anti-cancer, anti-inflammatory and anti-allergic effects than Phellinus linteus.

[0031] The grains may contain 1 to 5 parts by weight of the Phellinus linteus glutinous brown rice relative to 100 parts by weight of the glutinous rice. When the Phellinus linteus glutinous brown rice is contained in an amount of less than 1 part by weight relative to 100 parts by weight of the glutinous rice, the amount is too small to achieve the intended purpose of using the Phellinus linteus glutinous brown rice, and when the Phellinus linteus glutinous brown rice is contained in an amount of more than 5 parts by weight, the effect of using the Phellinus linteus glutinous brown rice is insignificant, which is undesirable from the economical point of view.

[0032] The Artemisia dubia Wall. contained in the glutinous rice cake composition of the present invention is harvested as young sprouts in early spring and mixed with rice flour to make Artemisia dubia Wall. rice cake or seasoned and eaten. It is recommended to use young Artemisia dubia grown on the seashore, preferably grown in Jeju Island where it is exposed to plenty of sea breezes.

[0033] The Artemisia nigra can be included in an amount of 30 to 50 parts by weight, preferably 35 to 45 parts by weight, per 100 parts by weight of the grain. If the Artemisia nigra is included in an amount of less than 30 parts by weight, the amount is too small and the intended purpose of using Artemisia nigra cannot be achieved. If the Artemisia nigra is included in an amount of more than 50 parts by weight, the increase in the effect of using Artemisia nigra is negligible, which is undesirable from an economic standpoint.

[0034] The nuts contained in the glutinous rice mochi composition of the present invention may include walnuts, sunflower seeds, and pumpkin seeds. Walnuts are rich in unsaturated fatty acids and are good for brain health and skin, while sunflower seeds are the fruit of the sunflower, are rich in unsaturated fatty acids and lower cholesterol levels, and are rich in phytosterol, a plant sterol component, and are good for preventing various adult diseases.

[0035] In addition, pumpkin seeds contain unsaturated fatty acids, which help lower blood cholesterol levels and prevent adult diseases such as high blood pressure.They also contain large amounts of minerals and vitamins, and are known as a food that is beneficial for beautiful skin, preventing aging, and improving eyesight.

[0036] The nuts may further include at least one selected from the group consisting of peanuts, pine nuts, ginkgo nuts, almonds, macadamia nuts, pistachios, pecans, cashew nuts, etc., but are not limited thereto.

[0037] The chickpeas (Cicer arietinum) contained in the glutinous rice mochi composition of the present invention are rich in carbohydrates, have very high calorie content (361 kcal / 1509 kJ per 100 g), and are also rich in protein, phosphorus, calcium, iron, and vitamin B9, and are known to have therapeutic effects on bronchitis, cholera, constipation, diarrhea, indigestion, abdominal distension, heat stroke, etc.

[0038] The chickpeas may be included in an amount of 5 to 15 parts by weight, preferably 8 to 12 parts by weight, based on 100 parts by weight of the cereal. When the chickpeas are included in an amount of less than 5 parts by weight, the amount is too small and the intended purpose of using the chickpeas cannot be achieved. When the chickpeas are included in an amount of more than 15 parts by weight, the increase in the effect of using the chickpeas is negligible, which is unfavorable from the economic standpoint.

[0039] On the other hand, when refined sweeteners such as sugar are used, they are quickly digested and broken down, making the blood more viscous, and so blood sugar levels rise quickly. When this happens, insulin is over-secreted to lower blood sugar levels, and if you eat a lot of sugar (simple carbohydrates) that is quickly digested and disappears, or if you eat a diet low in fiber for a long period of time, your brain will not receive a steady supply of fuel to keep you thinking. This causes the brain to function improperly.

[0040] In addition, when excessive acidity persists in the body, the body uses more minerals to restore the body's acid-base balance, resulting in calcium deficiency. Furthermore, when a large amount of refined sweeteners such as sugar is consumed, the liver is unable to break them down, resulting in fatty liver.

[0041] Therefore, the glutinous rice mochi of the present invention does not use refined white sugar, but uses unrefined cane sugar rich in minerals, preferably sugar cane from Colombia, which is grown under contract at an altitude of 2,000 m or more above sea level.

[0042] The unrefined cane sugar can contain minerals such as calcium, potassium, magnesium and iron, with the calcium content being 2100-2200mg / 100g, the potassium content being 350-360mg / 100g, the magnesium content being 60-70mg / 100g and the iron content being 0.9-1.0mg / 100g, which is 2-4 times that of milk, about 4 times that of eggs, about 2.5 times that of asparagus and about 2.7 times that of honey. Figure 1 shows the mineral nutritional components of the unrefined cane sugar contained in the glutinous rice mochi composition of the present invention.

[0043] The calorie content of the unrefined cane sugar may be 375 to 385 kcal / 100 g, preferably 380 kcal / 100 g, but is not limited thereto.

[0044] The unrefined cane sugar may be contained in an amount of 1 to 10 parts by weight, preferably 1 to 5 parts by weight, per 100 parts by weight of the grain. When the unrefined cane sugar is contained in an amount of less than 1 part by weight, the amount is too small to achieve the intended purpose of using sugar, and when the unrefined cane sugar is contained in an amount of more than 10 parts by weight, the increase in the effect of using sugar is negligible, which is undesirable from the economic standpoint.

[0045] The glutinous rice mochi composition of the present invention may contain 1 to 5 parts by weight, preferably 1 to 3 parts by weight, of refined salt relative to 100 parts by weight of the grains. When the refined salt is contained in an amount less than 1 part by weight, the amount is too small to achieve the intended purpose of using sugar, and when the refined salt is contained in an amount more than 5 parts by weight, the amount of salt is too high and is not healthy.

[0046] The grains contained in the glutinous rice mochi composition of the present invention may be a mixture of the glutinous rice and the Phellinus linteus glutinous brown rice in a weight ratio of 100:1 to 5, preferably 100:1 to 3. When mixed at a weight ratio of less than 100:1, the amount of Phellinus linteus glutinous brown rice is too small to achieve the intended purpose of using the Phellinus linteus glutinous brown rice, and when mixed at a weight ratio of more than 100:5, the amount of Phellinus linteus glutinous brown rice is too large, which has a problem of adversely affecting the sensory quality.

[0047] The weight ratio of the grains:Artemisia anguicida:nuts contained in the glutinous rice mochi composition of the present invention is preferably 5:2:3, but is not limited thereto.

[0048] In addition, the glutinous rice mochi composition of the present invention may further contain hemp seeds and genistin as antioxidant ingredients.

[0049] The glutinous rice mochi composition of the present invention may contain 0.1 to 5 parts by weight of hemp seeds and genistin as antioxidant components relative to 100 parts by weight of the grains. If the content is less than 0.1 part by weight, the desired antioxidant effect cannot be exhibited. If the amount exceeds parts by weight, the increase in effect due to the use of the antioxidant component is negligible, which is undesirable from the economic standpoint.

[0050] Hemp seeds used as the antioxidant ingredient are the seeds of the cannabis plant, an annual herb of the cannabis family, and are in an edible state after removing the hallucinogenic substance THC (Tetrahydrocanabinol) from the shell. They originated in Central Asia and are now cultivated in various parts of the world.

[0051] Hemp seeds have a fragrant yet soft texture, a taste similar to other nuts, and are nutritionally excellent due to their high content of protein, essential amino acids, and minerals, and are also used as edible oil after being pressed and extracted due to their high fat content (25-35%).Hemp seed oil is also rich in polyunsaturated fatty acids such as alpha-linolenic acid (ALA) and gamma-linolenic acid (GLA), and is known to be effective in reducing cholesterol, easing vascular inflammation, reducing skin diseases, and reducing atopy.

[0052] On the other hand, hemp seeds are called "Masone" in traditional Chinese medicine and are used to treat intractable constipation, thirst, various pain disorders, menstrual irregularities, skin disorders and diarrhea, and more recently, they have become well known for their anti-inflammation and neuroprotective activities.

[0053] Research on hemp seeds has revealed fatty acid analysis (Koh DH, 1990, Korean J Food Nutr 3:201-206.), antioxidant peptides in hemp seeds (Lu RR, et al., 2010. Food Chem 123:1210-1218), antihypertensive peptides (Girgih AT et al., 2014. J. Funct Foods 6:384-394), and neuronal anti-inflammatory and neuronal protective activities (Zhou Y et al., 2018. Phytochem Lett 23:57-61).

[0054] In addition, the intake of hemp seeds has been shown to improve cognitive function (Bae Gil-jun et al., 2015, Journal of Korean Medicine Rehabilitation 25:1-15) and alleviation of atopic dermatitis (Park Shin-hee, 2018, Doctoral dissertation at Chosun University). Hemp seeds have a fragrant yet soft texture and a taste similar to other nuts. They are high in protein, essential amino acids and minerals, making them highly nutritious. They also have a high fat content (25-35%), which is extracted by pressing and used as edible oil.

[0055] Hemp seed oil is also rich in polyunsaturated fatty acids such as alpha-linolenic acid (ALA) and gamma-linolenic acid (GLA), and is known to be effective in reducing cholesterol, easing vascular inflammation, reducing skin diseases, and reducing atopic dermatitis.

[0056] In relation to thrombosis, a report has been published showing that hemp seeds, when fed to rats, have platelet aggregation inhibitory activity (Richard MN et al., 2007, Journal of thrombosis and haemostasis, 5:424-425). This is known to be due to the polyunsaturated fatty acids in hemp seeds, such as linoleic acid (LA) and alpha-linolenic acid (ALP).

[0057] The hemp seeds that may be contained in the glutinous rice mochi composition of the present invention may be in a powder form, but is not limited thereto, and may be converted into a form commonly used in the technical field to which the present invention pertains, as necessary.

[0058] In the mochi mochi composition of the present invention, the genistin used as an antioxidant ingredient is a pale yellow pigment belonging to the isoflavones found in many plants such as beans and kudzu, and is contained in beans at a rate of 0.15%.

[0059] Genistin is chemically the 7-O-β-D-glucoside form of genistein, the major form of isoflavones that occur naturally in plants. 99% of the isoflavonoid compounds in beans exist as glucosides. Glucosides are converted by digestive enzymes in the digestive system to exert their biological effects. Furthermore, genistin is converted to the more familiar genistin, so the biological activities, including anti-atherogenic, estrogenic and anti-cancer effects, are similar.

[0060] The glutinous rice mochi composition according to the present invention can contain 0.1 to 5 parts by weight of hemp seeds and genistin as antioxidant components per 100 parts by weight of the boiled glutinous rice water. However, if the content is less than 0.1 parts by weight, the desired antioxidant effect cannot be exhibited, and if the content exceeds 5 parts by weight, the antioxidant increase effect is negligible, which is undesirable from an economic standpoint.

[0061] The glutinous rice mochi composition may contain, as antioxidant ingredients, the hemp seed and genistin in a weight ratio of 1:0.5 to 3, preferably 1:1. If the content of the antioxidant ingredients exceeds the weight ratio, the intended purpose of providing a glutinous rice mochi composition may not be achieved, or there may be a problem that the production cost increases without increasing the antioxidant activity.

[0062] The glutinous rice mochi composition according to the present invention contains both hemp seed and genistin as antioxidant ingredients, which generates a synergistic antioxidant effect compared to when each antioxidant ingredient is contained separately, thereby providing a health-conscious glutinous rice mochi composition.

[0063] A second embodiment of the present invention provides a method for producing a glutinous rice mochi composition, comprising the steps of (a) soaking and softening glutinous rice and germinated glutinous brown rice, which are prepared by inoculating and cultivating Meshimakobu (Pheshimakobu) in water as cereals, and washing the cereals; (b) adding sugar and refined salt to the washed cereals and then pulverizing the cereals, the sugar being unrefined cane sugar; (c) adding beans and pumpkin seeds to the pulverized product resulting from step (b), steaming the product, and maintaining the product temperature, the beans being chickpeas; (d) adding Artemisia anguicida and nuts such as walnuts and sunflower seeds to the steamed product whose product temperature has been maintained, and then punching the product; and (e) shaping and cutting the punched product.

[0064] FIG. 2 shows a process diagram for producing a glutinous rice mochi composition according to the present invention.

[0065] The steaming is carried out at a temperature of 90 to 100° C., preferably 93 to 97° C., for 10 to 20 minutes, preferably 13 to 17 minutes, and the product temperature is preferably maintained at 95° C. or higher.

[0066] The punching may be performed by steam punching for 3 to 5 minutes, preferably 4 minutes, but is not limited thereto. The steam punching may be performed by punching the steamed product to which the nuts are added using a steam punching machine until pores are formed inside the mixture and the mixture has sufficient viscosity, but is not limited thereto.

[0067] In the method for producing the glutinous rice mochi composition of the present invention, in step (a), after the grains are soaked, konjac rice can be further added and then washed, but is not limited thereto. By adding konjac rice suitable for glutinous rice, the stickiness of the glutinous rice mochi can be maintained while preventing the mochi from aging, thereby delaying the time it takes for the mochi to harden.

[0068] In the method for producing the glutinous rice mochi composition of the present invention, 30 to 50 parts by weight, preferably 35 to 45 parts by weight, of the Artemisia anguicida, 50 to 70 parts by weight, preferably 55 to 65 parts by weight, of the nuts, 5 to 15 parts by weight, preferably 8 to 12 parts by weight, of the beans, 1 to 10 parts by weight, preferably 1 to 5 parts by weight, of the sugar, and 1 to 5 parts by weight of the refined salt can be added relative to 100 parts by weight of the grains.

[0069] In addition, the grains may be a mixture of the glutinous rice and the Phellinus linteus glutinous brown rice at a weight ratio of 100:1 to 5, preferably 100:1 to 3. If the weight ratio is less than 100:1, the amount of the Phellinus linteus glutinous brown rice is too small to achieve the intended purpose of using the Phellinus linteus, and if the weight ratio is more than 100:5, the amount of the Phellinus linteus glutinous brown rice is too large, which has a negative effect on the sensory quality.

[0070] The method for producing the glutinous rice mochi composition of the present invention may further include the steps of forming and cutting. The punched product may be formed using a forming machine, and in order to prevent surface aging, vegetable oil may be applied to the surface to form a film, and then the product may be cut to a certain size using a cutting machine, but is not limited thereto.

[0071] The method for producing the glutinous rice mochi composition of the present invention may further include a step of detecting metals after the cut glutinous rice mochi composition is packaged as a unit. It is important that the metal detection is monitored as it is according to the limit standard set for each CCP process, and corrective measures are taken when the limit standard is violated. The limit standard may be, but is not limited to, Fe 1.5mmφ or more not detectable, and SUS 2.0mmφ or more not detectable.

[0072] The grains, Artemisia anguicida, nuts, beans, sugar, refined salt and antioxidant components used in the method for producing the glutinous rice mochi composition have been described in the first embodiment, and therefore detailed description thereof will be omitted.

[0073] The present invention will be described in detail below with reference to examples and experimental examples.

[0074] However, the following examples and experimental examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples and experimental examples.

[0075] <Example 1> Preparation of glutinous rice mochi composition (1) As grains, 97 parts by weight of glutinous rice containing 5 parts by weight of konjac rice and 3 parts by weight of Meshimakobu glutinous brown rice (Cell Activity Research Institute Co., Ltd.), which is germinated glutinous brown rice inoculated with Meshimakobu and cultured, were soaked in water for 5 hours to soften them, and then washed with clean water.

[0076] To 100 parts by weight of the washed grains, 5 parts by weight of unrefined sugarcane sugar made from Colombian sugarcane grown under contract by a Korean company at an altitude of 2,000m or more above sea level and 2.5 parts by weight of refined salt were added, and the grains were then crushed.

[0077] After adding 10 parts by weight of chickpeas and 20 parts by weight of pumpkin seeds to the ground material, After steaming at a temperature of 95°C for 15 minutes and maintaining the product temperature at 95 to 100°C, 40 parts by weight of Artemisia anguicida and 20 parts by weight of walnuts and 20 parts by weight of sunflower seeds as nuts were added to the steamed product with the product temperature maintained, and the product was punched using a steam punching machine, shaped and cut to produce a glutinous rice mochi composition.

[0078] <Example 2> Preparation of glutinous rice mochi composition (2) As grains, 98 parts by weight of glutinous rice containing 5 parts by weight of konjac rice and 2 parts by weight of Meshimakobu glutinous brown rice (Cell Activity Research Institute Co., Ltd.), which is germinated glutinous brown rice inoculated with Meshimakobu and cultured, were soaked in water for 5 hours to soften them, and then washed with clean water.

[0079] To 100 parts by weight of the washed grains, 1 part by weight of unrefined sugarcane sugar made from sugarcane grown under contract by a Korean company at an altitude of 2,000m or more above sea level and 1.5 parts by weight of refined salt were added, and the grains were then crushed.

[0080] 5 parts by weight of chickpeas and 20 parts by weight of pumpkin seeds were added to the pulverized material, which was then steamed at a temperature of 95°C for 15 minutes. The product temperature was maintained at 95 to 100°C, and then 35 parts by weight of Artemisia anguicida and 20 parts by weight of walnuts and 20 parts by weight of sunflower seeds were added to the steamed material whose temperature was maintained. The mixture was punched using a steam punching machine, and then shaped and cut to produce a glutinous rice mochi composition.

[0081] <Example 3> Preparation of glutinous rice mochi composition (3) As grains, 97 parts by weight of glutinous rice containing 5 parts by weight of konjac rice and 3 parts by weight of Meshimakobu glutinous brown rice (Cell Activity Research Institute Co., Ltd.), which is germinated glutinous brown rice inoculated with Meshimakobu and cultured, were soaked in water for 5 hours to soften them, and then washed with clean water.

[0082] For 100 parts by weight of the washed grains, 10 parts by weight of unrefined sugarcane sugar was added, which was made from Colombian sugarcane grown at an altitude of 2,000 m or more under contract cultivation by a Korean company, and 4.5 parts by weight of refined salt was added, followed by crushing.

[0083] 15 parts by weight of chickpeas and 20 parts by weight of pumpkin seeds were added to the crushed product, which was then steamed at a temperature of 95°C for 15 minutes and the product temperature was maintained at 95-100°C. After that, 35 parts by weight of Artemisia anguicida, 20 parts by weight of walnuts and 20 parts by weight of sunflower seeds as nuts, and 2.5 parts by weight of hemp seeds and genistin mixed in a weight ratio of 2:1 as antioxidants were added to the steamed product whose product temperature was maintained, and the mixture was punched using a steam punching machine, shaped and cut to produce a glutinous rice mochi composition.

[0084] <Comparative Example 1> Preparation of glutinous rice mochi composition A glutinous rice mochi composition was produced in the same manner as in Example 1 above, except that only glutinous rice, without konjac rice, was used as the grain.

[0085] <Comparative Example 2> Preparation of glutinous rice mochi composition lacking some antioxidant components (1) A glutinous rice mochi composition was produced in the same manner as in Example 3, except that 2.5 parts by weight of hemp seeds were mixed as an antioxidant ingredient per 100 parts by weight of grains.

[0086] <Comparative Example 3> Preparation of glutinous rice mochi composition lacking some antioxidant components (2) A glutinous rice mochi composition was produced in the same manner as in Example 3, except that 2.5 parts by weight of genistin was mixed as an antioxidant component per 100 parts by weight of grains.

[0087] <Experimental Example 1> Sensory evaluation of glutinous rice mochi composition The glutinous rice mochi compositions prepared in Example 1, Example 2, and Comparative Example 1 were stored at 20° C. for one week. The evaluation consisted of appearance changes, color changes, unpleasant odors, and overall preference. Well-trained panel members (20 men and 20 women) indicated the presence or absence of appearance changes on a 5-point scale (4.0 points: original shape maintained, 3.5 points: partial change, 3.0 points: more than half change).

[0088] In addition, the color change was expressed on a 5-point scale (4.0 points or more: dark green, 3.5 points or more: normal green, 3.0 points: light green), and the presence or absence of unpleasant odor and overall preference were evaluated on a 5-point scale (4.0: good, 3.5 points: normal, 3.0: bad). The results are shown in Table 1 below.

[0089] [Table 1] From the above results, it can be seen that the glutinous rice mochi composition of the present invention, which uses grains consisting of glutinous rice containing konjac rice and glutinous brown rice with Phellinus linteus, does not have any deformation in appearance, no change in color, no unpleasant odor, and is also excellent in overall palatability.

[0090] In contrast, the glutinous rice mochi composition of Comparative Example 1, which uses only glutinous rice without konjac rice as the grain, was found to have deformation in appearance, change in color, unpleasant odor and low overall palatability.

[0091] <Experimental Example 2> Antioxidant activity of glutinous rice mochi composition The samples for measuring the antioxidant activity (total polyphenol content, total flavonoid content, DPPH radical scavenging activity) of the glutinous rice mochi compositions prepared in Example 3 and Comparative Examples 1 to 3 were treated as follows.

[0092] The glutinous rice mochi composition was crushed and extracted with an organic solvent, the resulting sample was centrifuged, and the supernatant was filtered to obtain an extract for use.

[0093] Total polyphenol content was measured according to the Folin-Denis method. 0.2 mL of sample was mixed with 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water, and then 0.3 mL of 20% Na2CO3 was added and left in the dark for 20 minutes, after which the absorbance was measured at 765 nm. Total polyphenol content was calculated and performed according to a standard curve of gallic acid (mM / g), and the results of three repeated experiments were shown.

[0094] The total flavonoid content was measured according to the method disclosed in the literature: Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoid, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49:106-111. 0.15 mL of 5% sodium nitrite (NaNO2) was added to 0.5 mL of sample, left for 5 minutes, then 0.3 mL of 10% AlCl3·6H2O and 1 mL of 1M NaOH were added and mixed, then left for 15 minutes in the dark, and the absorbance was measured at 415 nm. The content was expressed using catechin as a standard substance.

[0095] The scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical was reported in the literature: Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radicals. The measurement was carried out by modifying the method disclosed in "An antioxidant activity evaluation method. Lebenson Wiss Technol 28:25-30." 0.2 mL of sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol, mixed well, and then left in a dark place at room temperature for 30 minutes, after which the absorbance was measured at 517 nm. The scavenging activity was calculated according to the following formula and expressed as a percentage. DPPH radical scavenging ability (%) = (AB) / A x 100 (A: control absorbance, B: sample absorbance)

[0096] The ABTS (2,2′-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) radical scavenging activity was measured by diluting the sample 10 times with distilled water, and was measured by the method of Pellegrin et al. (1998).

[0097] 7.4 mM ABTS and 2.6 mM potassium persulfate were mixed in equal proportions and left in the dark for a day to form ABTS cations, then diluted with 1x PBS to an absorbance value of 0.70±0.02 at 732 nm. 10 μL of the extract sample was added to 190 μL of the diluted ABTS solution, left to stand for 60 minutes, and the absorbance was measured at 732 nm.

[0098] The total phenol content (mg / mL), total flavonoid content (mg / mL), DPPH radical scavenging capacity (%), and ABTS radical scavenging capacity (%) are shown in Table 2 below.

[0099] [Table 2] From the above results, it can be seen that the glutinous rice mochi composition containing antioxidant ingredients of Example 3 has significantly improved total phenol content, total flavonoid content, DPPH radical scavenging ability and ABTS radical scavenging ability compared to the glutinous rice mochi composition of Comparative Example 1, which uses only glutinous rice without konjac rice as the grain and does not contain antioxidant ingredients.

[0100] On the other hand, compared to the values ​​adjusted for the antioxidant activity (total phenol content, total flavonoid content, DPPH radical scavenging ability or ABTS radical scavenging ability) of the glutinous rice mochi compositions of Comparative Examples 2 and 3, which are lacking some of the antioxidant components, it can be seen that the total phenol content of the glutinous rice mochi composition of Example 3 increased by approximately 25.7%, the total flavonoid content increased by 75.6%, the DPPH radical scavenging ability increased by 72.3%, and the ABTS radical scavenging ability increased by approximately 49.4%.

[0101] These results are believed to be due to the fact that adding both hemp seeds and genistin as antioxidants produced a synergistic effect compared to adding each antioxidant separately.

[0102] Although specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the present invention.

[0103] Therefore, the true scope of the present invention should be defined by the appended claims and their equivalents. Any such variations or modifications can be readily utilized by a person of ordinary skill in the art and are to be considered as falling within the scope of the present invention.

Claims

1. A glutinous rice mochi composition comprising cereals, mugwort, nuts, beans, sugar and refined salt, The cereals are glutinous rice and Meshimakobu glutinous brown rice, which is obtained by inoculating germinated glutinous brown rice with Meshimakobu and culturing it; The nuts include walnuts, sunflower seeds and pumpkin seeds; the sugar is unrefined cane sugar; The glutinous rice mochi composition, wherein the beans are chickpeas.

2. The viscosity of the glutinous rice mochi composition is 90 gw / cm when measured using a tensipressor. ２ That's all. The measurements using the Tensipressor were carried out by weighing out 10 g portions of cooked rice, compressing them into a sample cup, and leaving them in a room for 2 minutes. ２ 2. The glutinous rice mochi composition according to claim 1, characterized in that, after the composition is attached to an apparatus equipped with a probe, it is first compressed to 25% of the thickness, and then compressed to 90% of the thickness again, with a maximum cell weight of 10 kg and a measurement speed of 2 mm / s.

3. The glutinous rice mochi composition of claim 1, wherein the glutinous rice further comprises konjac rice.

4. The glutinous rice mochi composition according to claim 1, characterized in that the unrefined cane sugar contains minerals including calcium, potassium, magnesium and iron, and the calorie content of the unrefined cane sugar is 375-385 kcal / 100 g.

5. 2. The glutinous rice mochi composition of claim 1, comprising, relative to 100 parts by weight of the grains, 30-50 parts by weight of the Artemisia anguicida, 50-70 parts by weight of the nuts, 5-15 parts by weight of the beans, 1-10 parts by weight of the sugar, and 1-5 parts by weight of the refined salt.

6. The glutinous rice mochi composition according to claim 1, wherein the grains are a mixture of glutinous rice and Phellinus linteus glutinous brown rice in a weight ratio of 100:1-5.

7. (a) a step of soaking glutinous rice and Meshimakobu glutinous brown rice, which is obtained by inoculating germinated glutinous brown rice with Meshimakobu as grains, in water to soften the rice, and then washing the rice; (b) adding sugar and refined salt to the washed grains and then grinding, the sugar being unrefined cane sugar; (c) adding beans and pumpkin seeds to the ground product resulting from step (b), steaming the mixture, and then maintaining the product temperature, the beans being chickpeas; (d) adding mugwort and nuts such as walnuts and sunflower seeds to the steamed product whose product temperature has been maintained, and then punching; (e) shaping and cutting the punched product.

8. The steaming is carried out at a temperature of 90 to 100 ° C for 10 to 20 minutes, and the product temperature is 95 ° C or higher.

8. The method for producing a glutinous rice mochi composition according to claim 7, wherein the punching is performed by steam punching for 3 to 5 minutes.

9. 8. The method for producing a glutinous rice mochi composition according to claim 7, wherein in step (a), the grains are soaked, and konjac rice is further added, followed by washing.

10. Add 30 to 50 parts by weight of the Artemisia arbutifolia, 50 to 70 parts by weight of the nuts, 5 to 15 parts by weight of the beans, 1 to 10 parts by weight of the sugar, and 1 to 5 parts by weight of the refined salt to 100 parts by weight of the grains; 8. The method for producing a glutinous rice mochi composition according to claim 7, wherein the grains are a mixture of glutinous rice and Phellinus linteus glutinous brown rice in a weight ratio of 100:1-5.

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