Glutinous rice cake composition and method for producing the same

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 mochi rice cracker composition and a method for manufacturing the same, and more specifically, to a health-oriented mochi rice cracker composition that contains no additives and uses only natural raw materials, and a method for manufacturing the same.

Background Art

[0002] Mochi is a food made by grinding grains such as rice as the main material, kneading with water, and steaming. Various flavors and textures can be obtained depending on the recipe and the type of rice. Recently, as modern people's interest in health has increased and the preference for slow food and additive-free products has increased, mochi rice crackers have become increasingly popular as a substitute for breakfast or a healthy snack.

[0003] Mochi rice crackers are manufactured by immersing mochi rice in water, heating and steaming it, applying shock and repeatedly pounding it to sufficiently develop stickiness, and then cutting it into a certain size and shape. Mochi rice crackers, like other common mochi, are also prone to spoilage, have low storage stability, and have the drawback of becoming hard rapidly over time and deteriorating in quality. However, they have the advantage of being relatively easier to manufacture than other mochi and can be easily produced in a desired shape and size.

[0004] As prior art related to mochi rice crackers, a method for manufacturing mochi rice crackers using polished rice and tapioca alpha starch (Patent Document 1), a method for manufacturing mochi rice crackers and the mochi rice crackers manufactured thereby (Patent Document 2), etc. are known. However, these prior arts have the problem of not being healthy because they use raw materials processed by methods such as grinding, heating, and extraction.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] The object of the present invention is to provide a health-conscious glutinous rice cake composition that does not contain additives and uses only natural ingredients.

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

[0008] However, the technical problems that this invention aims to solve are not limited to those described 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] To achieve the above objectives, the present invention provides a glutinous rice cake composition comprising grains, mugwort, nuts, beans, sugar, and refined salt, wherein the grains are glutinous rice and linteus glutinous rice cultured by inoculating germinated glutinous brown rice with linteus mushroom, the nuts include walnuts, sunflower seeds, and pumpkin seeds, the sugar is unrefined sugarcane sugar, and the beans are chickpeas.

[0010] In one embodiment of the present invention, the stickiness of the glutinous rice was measured using a tensipressor and was 90 gw / cm³. 2 The above is true, and the measurement values ​​obtained using the Tensipresser are for cooked rice. Weigh out 10g portions, compress them into sample cups, leave them at room temperature for 2 minutes, and then measure the contact area (25mm²). 2 After attaching the probe to the installed equipment, it is first compressed to 25% of the thickness, and then again to 90% pressure. Measurements can be taken with a maximum cell weight of 10 kg and a measurement speed of 2 mm / s.

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

[0012] In one embodiment of the present invention, the unrefined sugarcane sugar may contain minerals consisting of calcium, potassium, magnesium, and iron, and the calorie content of the unrefined sugarcane sugar may be 375 to 385 kcal / 100g.

[0013] In one embodiment of the present invention, the mixture may contain 30 to 50 parts by weight of the cereal, 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 per 100 parts by weight of the cereal.

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

[0015] To achieve the above objectives, the present invention provides a method for producing a glutinous rice cake composition, comprising the steps of (a) soaking glutinous rice and germinated glutinous brown rice inoculated with Phellinus linteus and cultured to produce Phellinus linteus glutinous brown rice in water to soften it, and then washing it; (b) adding sugar and refined salt to the washed grains and then grinding them, wherein the sugar is unrefined cane sugar; (c) adding beans and pumpkin seeds to the ground product resulting from step (b), steaming it, and then maintaining the temperature, wherein the beans are chickpeas; (d) adding Artemisia princeps and nuts such as walnuts and sunflower seeds to the steamed product at the maintained temperature, and then punching it; and (e) shaping and cutting the punched product.

[0016] In 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] In one 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 the step (a), the grains may be swollen, and after further adding konnyaku rice, they may be washed.

[0019] As one embodiment of the present invention, 30 to 50 parts by weight of the Artemisia princeps var. orientalis, 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. The grains may be a mixture of the glutinous rice and the germinated black glutinous rice inoculated with the meshimakobu and cultured at a weight ratio of 100:1 to 5.

Advantages of the Invention

[0020] According to the present invention, there is an advantage that a health-oriented mochi rice cracker composition containing no additives and using only natural raw materials and a method for producing the same can be provided.

Brief Description of the Drawings

[0021] [Figure 1] It shows the mineral nutrient components of the unrefined sugarcane sugar contained in the mochi rice cracker composition of the present invention. [Figure 2] It shows the manufacturing process diagram of the mochi rice cracker composition according to the present invention.

Modes for Carrying Out the Invention

[0022] The first embodiment of the present invention is a mochi rice cracker containing grains, Artemisia princeps var. orientalis, nuts, beans, sugar, and refined salt, wherein the grains are glutinous rice and meshimakobu black glutinous rice obtained by inoculating germinated black glutinous rice with meshimakobu and culturing it, the nuts are walnuts, sunflower seeds, and pumpkin seeds, the sugar is unrefined sugarcane sugar, and the beans are chickpeas, and relates to a mochi rice cracker composition.

[0023] The stickiness of the glutinous rice contained in the mochi rice cracker composition of the present invention has a measured value of 90 gw / cm using a tensipresser 2 or more, preferably 90 to 95 gw / cm 2 and more preferably 90 to 91 gw / cm 2The measurement using the Tensipresser was obtained by weighing 10g portions of cooked rice, compressing them into sample cups, leaving them at room temperature for 2 minutes, and then measuring the contact area of ​​25mm². 2 The probe is attached to the device, and then first compressed to 25% of the thickness, and then again to 90% pressure. Measurement can be taken with a maximum cell weight of 10 kg and a measurement speed of 2 mm / s.

[0024] An example of glutinous rice that meets the above conditions is "Shiradama Mochigome" from Known Rice Mill, but it 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, but the inclusion of konjac rice suitable for glutinous rice has the effect of delaying the hardening time of the mochi by preventing the mochi from aging while maintaining the stickiness of the glutinous rice mochi.

[0026] The konjac rice can be included in amounts of 1 to 10 parts by weight relative to 100 parts by weight of the glutinous rice. If the amount of konjac rice is less than 1 part by weight relative to 100 parts by weight of the glutinous rice, the anti-staling effect of the mochi cannot be achieved, and if it is included in amounts exceeding 10 parts by weight, the anti-staling effect of the mochi no longer increases, resulting in a decrease in productivity.

[0027] The glutinous rice composition of the present invention contains the Phellinus linteus glutinous brown rice obtained by inoculating germinated glutinous brown rice with Phellinus linteus and culturing it. The germinated conditions for the germinated glutinous brown rice are such that it can be germinated by soaking the glutinous brown rice at 18-20°C for 5-15 hours. The germination can be carried out, for example, by picking out the rice after soaking and spraying it with a 0.001-0.1% green tea extract containing 300-3,000 ppm chitosan at 15-25°C for 1-3 hours, but is not limited to this.

[0028] The culture conditions described above allow the germinated glutinous brown rice to be cultured at 18-30°C, preferably 20-25°C, for 7-20 days, preferably 10-15 days, after sterilization. The sterilization can be performed by autoclaving the germinated glutinous brown rice at 121°C for 30 minutes, but is not limited to this.

[0029] Phellinus linteus, mentioned above, is a perennial mycelial mushroom that contains a large amount of β-glucan polysaccharides. Therefore, it is more often used for medicinal purposes than for consumption due to its anti-cancer, immune-activating, and antioxidant effects.

[0030] The aforementioned Phellinus linteus glutinous brown rice contains more than seven times the amount of β-glucan and more than five times the amount of GABA compared to Phellinus linteus, and also contains a large amount of ergosterol, which is not found in Phellinus linteus. Therefore, it can exhibit superior anti-cancer, anti-inflammatory, and anti-allergic effects compared to Phellinus linteus.

[0031] The aforementioned grains may contain 1 to 5 parts by weight of Phellinus linteus glutinous brown rice per 100 parts by weight of glutinous rice. However, if the amount of Phellinus linteus glutinous brown rice is less than 1 part by weight per 100 parts by weight of glutinous rice, the amount is too small to achieve the intended purpose of using Phellinus linteus glutinous brown rice. If the amount of Phellinus linteus glutinous brown rice exceeds 5 parts by weight, the effect of using Phellinus linteus glutinous brown rice is negligible, which is undesirable from an economic standpoint.

[0032] The Artemisia dubia Wall. contained in the glutinous rice cake composition of the present invention is harvested in early spring as young shoots and mixed with rice flour to make mugwort rice cakes, or seasoned and mixed with other ingredients. However, it is recommended to use young Artemisia dubia Wall. that has grown by the sea, preferably on Jeju Island where it has received plenty of sea breezes.

[0033] The aforementioned mugwort 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. However, if the amount of mugwort is less than 30 parts by weight, the amount is too small to achieve the intended purpose of using mugwort, and if the amount of mugwort exceeds 50 parts by weight, the increase in effect due to the use of mugwort 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, being the fruit of the sunflower, are rich in unsaturated fatty acids that lower cholesterol levels and are rich in phytosterols, which are plant sterol components that are good for preventing various lifestyle-related diseases.

[0035] Furthermore, pumpkin seeds contain unsaturated fatty acids, which help lower cholesterol levels in the blood and prevent lifestyle-related diseases such as high blood pressure. They also contain large amounts of minerals and vitamins, and are known as a food beneficial for healthy skin, anti-aging, and improving eyesight.

[0036] The aforementioned nuts may further include, but are not limited to, at least one selected from the group consisting of peanuts, pine nuts, ginkgo nuts, almonds, macadamia nuts, pistachios, pecans, cashews, and the like.

[0037] The chickpeas (Cicer arietinum) contained in the glutinous rice mochi composition of the present invention are rich in carbohydrates, have a very high calorific value (361 kcal / 1509 kJ per 100g), 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, and sunstroke.

[0038] The chickpeas can be included in an amount of 5 to 15 parts by weight, preferably 8 to 12 parts by weight, per 100 parts by weight of the grains. However, if the amount of chickpeas is less than 5 parts by weight, the amount is too small to achieve the intended purpose of using the chickpeas, and if the amount of chickpeas exceeds 15 parts by weight, the increase in effect from using the chickpeas is negligible, which is undesirable from an economic standpoint.

[0039] On the other hand, when using refined sweeteners such as sugar, they are quickly digested and broken down, making the blood more viscous, which causes a rapid rise in blood sugar levels. This leads to excessive insulin secretion to lower blood sugar levels, and if you eat a lot of sugar (simple carbohydrates) that is quickly digested and eliminated, or if you eat a diet low in fiber for a long time, the brain will not have a stable supply of fuel for mental activity. Because this process is not performed, there is a problem in that brain function does not operate normally.

[0040] Furthermore, a persistently excessively acidic state in the body leads to increased mineral use in order to restore the body's acid-base balance, resulting in calcium deficiency. Additionally, consuming large amounts of refined sweeteners such as sugar can cause fatty liver disease because the liver is unable to break them down.

[0041] Therefore, the glutinous rice cake of the present invention does not use refined white sugar, but rather unrefined sugarcane sugar rich in minerals, and preferably, Colombian sugarcane grown at an altitude of 2,000m or higher under contract farming is recommended.

[0042] The unrefined sugarcane sugar may contain minerals consisting of calcium, potassium, magnesium, and iron, with calcium at 2100-2200 mg / 100g, potassium at 350-360 mg / 100g, magnesium at 60-70 mg / 100g, and iron at 0.9-1.0 mg / 100g. This mineral content is equivalent to 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 sugarcane sugar contained in the glutinous rice mochi composition of the present invention.

[0043] Furthermore, the calorie content of the unrefined sugarcane sugar may be 375-385 kcal / 100g, preferably 380 kcal / 100g, but is not limited to this.

[0044] The unrefined sugarcane sugar can be included in an amount of 1 to 10 parts by weight, preferably 1 to 5 parts by weight, per 100 parts by weight of the cereal. However, if the amount of unrefined sugarcane sugar is less than 1 part by weight, the amount is too small to achieve the intended purpose of using the sugar. If the amount of unrefined sugarcane sugar exceeds 10 parts by weight, the increase in effect due to the use of the sugar is negligible, which is undesirable from an economic standpoint.

[0045] The glutinous rice mochi composition of the present invention may contain refined salt in an amount of 1 to 5 parts by weight, preferably 1 to 3 parts by weight, per 100 parts by weight of the grains. However, if the amount of refined salt is less than 1 part by weight, the amount is too small to achieve the predetermined purpose of using sugar, and if the amount of refined salt exceeds 5 parts by weight, the amount of salt becomes too high and is not health-conscious.

[0046] The grains contained in the glutinous rice mochi composition of the present invention may be a mixture of glutinous rice and Phellinus linteus glutinous brown rice in a weight ratio of 100:1 to 5, preferably 100:1 to 3. If the mixture is mixed in a weight ratio of less than 100:1, the amount of Phellinus linteus glutinous brown rice is too small, making it impossible to achieve the intended purpose of using Phellinus linteus glutinous brown rice. If the mixture is mixed in a weight ratio exceeding 100:5, the amount of Phellinus linteus glutinous brown rice is too large, which has the problem of negatively affecting the sensory experience.

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

[0048] Furthermore, the glutinous rice composition of the present invention may further contain hemp seeds and genistin as antioxidant components.

[0049] The glutinous rice composition of the present invention may contain 0.1 to 5 parts by weight of hemp seeds and genistin as antioxidant components per 100 parts by weight of the grains, but if the content is less than 0.1 parts by weight, the predetermined antioxidant effect cannot be shown, and if the content is 5 When the amount exceeds parts by weight, the increase in effect due to the use of the antioxidant component is negligible, which presents a problem from an economic standpoint.

[0050] The hemp seeds used as the aforementioned antioxidant are the seeds of cannabis, an annual plant belonging to the hemp family, and refer to the seeds in a state where the hallucinogenic component THC (Tetrahydrocanabinol) in the husk has been removed to make them edible. Originating in Central Asia, they are now cultivated in various regions around the world.

[0051] Hemp seeds have a fragrant yet soft texture and a taste similar to other nuts. They are nutritionally superior due to their high content of protein, essential amino acids, and minerals, and their high fat content (25-35%) allows them to be compressed and extracted for use as edible oil. Furthermore, hemp seed oil is rich in polyunsaturated fatty acids such as alpha-linolenic acid (ALA) and gamma-linolenic acid (GLA), and is known to have excellent effects in reducing cholesterol, alleviating vascular inflammation, reducing skin diseases, and reducing atopic dermatitis.

[0052] On the other hand, in traditional Chinese medicine, hemp seeds are called "maziren" and are used for intractable constipation, diabetes, various pain disorders, menstrual irregularities, skin diseases, and dysentery. Recently, their anti-inflammatory and neuroprotective activities have become well known.

[0053] Research on hemp seeds has revealed various activities, including 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 anti-inflammatory and neuroprotective activity of neuronal cells (Zhou Y et al., 2018, Phytochem Lett 23:57-61).

[0054] Furthermore, hemp seed intake improves cognitive function (Bae Gil-jun et al., 2015, Journal of Korean Medicine Rehabilitation). Hemp seeds are known to alleviate atopic dermatitis (Park Shin-hee, 2018, PhD dissertation, Chosun University) and have a fragrant yet soft texture, a taste similar to other nuts, and are nutritionally superior with high protein, essential amino acids, and mineral content. They also have a high fat content (25-35%), so they are used as edible oil after being pressed and extracted.

[0055] Furthermore, hemp seed oil is rich in polyunsaturated fatty acids such as alpha-linolenic acid (ALA) and gamma-linolenic acid (GLA), and is known to have excellent effects in reducing cholesterol, alleviating vascular inflammation, reducing skin diseases, and reducing atopic dermatitis.

[0056] Furthermore, the platelet aggregation inhibitory activity observed in rats fed hemp seeds in relation to thrombosis has been reported (Richard MN et al., 2007, Journal of thrombosis and haemostasis, 5:424-425), and this is known to be due to polyunsaturated fatty acids such as linoleic acid (LA) and alpha-linolenic acid (ALP) in hemp seeds.

[0057] The hemp seeds that may be included in the glutinous rice composition of the present invention may be in powder form, but are not limited thereto, and may be modified and used in a dosage form commonly used in the art to which the present invention belongs, as needed.

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

[0059] The aforementioned genistin is chemically the 7-O-β-D-glucoside form of genistein and is the primary form of isoflavone naturally occurring in plants. 99% of the isoflavone compounds found in beans exist as glucosides. Glucosides are converted by digestive enzymes in the digestive system to exert their biological effects. Furthermore, since genistin is converted to the more familiar genistin, its biological activity, including anti-atherosclerotic, estrogenic, and anticancer effects, is similar.

[0060] The glutinous rice mochi composition according to the present invention may 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, it cannot exhibit the desired antioxidant effect, and if it 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 hemp seeds and genistin as antioxidant components in a weight ratio of 1:0.5 to 3, preferably 1:1. If the content of the antioxidant components exceeds the weight ratio, the predetermined purpose for providing the glutinous rice mochi composition may not be achieved, or problems may arise such as increased production costs without any increase in antioxidant activity.

[0062] The glutinous rice mochi composition according to the present invention contains both hemp seed and genistin as antioxidant components, resulting in a synergistic effect on antioxidant activity compared to cases where each antioxidant component is present 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 cake composition, comprising the steps of (a) soaking glutinous rice and germinated glutinous brown rice inoculated with Phellinus linteus and cultured, as grains, in water to soften them, and then washing them; (b) adding sugar and refined salt to the washed grains and then grinding them, wherein the sugar is unrefined cane sugar; (c) adding beans and pumpkin seeds to the ground product resulting from step (b), steaming and then maintaining the product temperature, wherein the beans are chickpeas; (d) adding Artemisia princeps and walnuts and sunflower seeds as nuts to the steamed product at which the product temperature has been maintained, and then punching it; and (e) shaping and cutting the punched product.

[0064] Figure 2 shows a diagram illustrating the manufacturing process of the glutinous rice cake composition according to the present invention.

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

[0066] The punching can be carried out by steam punching for 3 to 5 minutes, preferably 4 minutes, but is not limited thereto. The steam punching can be carried out by punching the steamed mixture containing the nuts using a steam punching machine until pores are created inside the mixture and it becomes sufficiently viscous, but is not limited thereto.

[0067] The method for producing the glutinous rice mochi composition of the present invention is not limited to the above, but may involve, in step (a), soaking the grains, then adding konjac rice and washing. The inclusion of konjac rice suitable for glutinous rice has the effect of maintaining the stickiness of the glutinous rice mochi while preventing the mochi from aging, thereby delaying the time it takes for the mochi to harden.

[0068] The method for producing the glutinous rice cake composition of the present invention may involve adding 30 to 50 parts by weight, preferably 35 to 45 parts by weight, of the aforementioned mugwort, 50 to 70 parts by weight, preferably 55 to 65 parts by weight, of the aforementioned nuts, 5 to 15 parts by weight, preferably 8 to 12 parts by weight, of the aforementioned beans, 1 to 10 parts by weight, preferably 1 to 5 parts by weight, of the aforementioned sugar, and 1 to 5 parts by weight of the aforementioned refined salt, to 100 parts by weight of the aforementioned grains.

[0069] Furthermore, the grains may be a mixture of glutinous rice and linteus glutinous brown rice in a weight ratio of 100:1 to 5, preferably 100:1 to 3. If the mixture is mixed in a weight ratio of less than 100:1, the amount of linteus glutinous brown rice is too small, making it impossible to achieve the intended purpose of using linteus glutinous brown rice. If the mixture is mixed in a weight ratio exceeding 100:5, the amount of linteus glutinous brown rice is too large, which has the problem of negatively affecting the sensory experience.

[0070] The method for producing the glutinous rice mochi composition of the present invention may further include the steps of molding and cutting, but is not limited to the method which involves molding the punched product using a molding machine, applying vegetable oil to the surface to form a film in order to prevent surface aging, and then cutting it into a certain size using a cutting machine.

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

[0072] The grains, mugwort, nuts, beans, sugar, refined salt, and antioxidant components used in the method for producing the glutinous rice cake composition have already been described in the first embodiment, so a detailed explanation of them 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 cases are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples and experimental cases.

[0075] <Example 1> Production of glutinous rice cake 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 linteus mushroom glutinous brown rice (Cell Activation Research Institute Co., Ltd.), which was cultured by inoculating germinated glutinous brown rice with linteus mushrooms, were soaked in water for 5 hours to soften, and then washed with clean water.

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

[0077] After adding 10 parts by weight of chickpeas and 20 parts by weight of pumpkin seeds to the aforementioned crushed material, The mixture was steamed at 95°C for 15 minutes, maintaining the temperature at 95-100°C. Then, 40 parts by weight of mugwort and 20 parts by weight of walnuts and 20 parts by weight of sunflower seeds were added to the steamed mixture while maintaining the temperature. After punching using a steam punching machine, the mixture was shaped and cut to produce a glutinous rice cake composition.

[0078] <Example 2> Production of glutinous rice cake 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 linteus mushroom glutinous brown rice (Cell Activation Research Institute Co., Ltd.), which was cultured by inoculating germinated glutinous brown rice with linteus mushrooms, were soaked in water for 5 hours to soften, and then washed with clean water.

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

[0080] To the pulverized material, 5 parts by weight of chickpeas and 20 parts by weight of pumpkin seeds were added, and the mixture was steamed at 95°C for 15 minutes, maintaining the temperature at 95-100°C. Then, 35 parts by weight of mugwort and 20 parts by weight of walnuts and 20 parts by weight of sunflower seeds were added to the steamed mixture at the maintained temperature. After punching using a steam punching machine, the mixture was shaped and cut to produce a glutinous rice cake composition.

[0081] <Example 3> Production of glutinous rice cake 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 linteus mushroom glutinous brown rice (Cell Activation Research Institute Co., Ltd.), which was cultured by inoculating germinated glutinous brown rice with linteus mushrooms, were soaked in water for 5 hours to soften, and then washed with clean water.

[0082] To 100 parts by weight of the washed grains, 10 parts by weight of unrefined cane sugar, made from Colombian sugarcane grown at an altitude of 2,000m or higher under contract cultivation managed by a South Korean company, was added, and 4.5 parts by weight of refined salt was added before grinding.

[0083] After adding 15 parts by weight of chickpeas and 20 parts by weight of pumpkin seeds to the pulverized material, the mixture was steamed at 95°C for 15 minutes, maintaining the temperature at 95-100°C. Then, 35 parts by weight of mugwort, 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 2:1 weight ratio as antioxidants were added to the steamed mixture, and after punching using a steam punching machine, the mixture was shaped and cut to produce a glutinous rice cake composition.

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

[0085] <Comparative Example 2> Production of glutinous rice cake composition lacking some antioxidant components (1) A glutinous rice cake composition was prepared in the same manner as in Example 3, except that 2.5 parts by weight of hemp seeds were mixed with 100 parts by weight of grain as an antioxidant component.

[0086] <Comparative Example 3> Production of glutinous rice cake composition lacking some antioxidant components (2) A glutinous rice cake composition was prepared in the same manner as in Example 3, except that 2.5 parts by weight of genistin was mixed with 100 parts by weight of grain as an antioxidant component.

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

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

[0089] [Table 1] From the results above, 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 linteus kobu glutinous brown rice, does not deform in appearance, does not change in color, has 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 and does not contain konjac rice as a grain, can be confirmed to have low deformation in appearance, changes in color, unpleasant odor, and overall palatability.

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

[0092] The glutinous rice mochi composition was pulverized, the sample was extracted with an organic solvent, centrifuged, and the supernatant was filtered to obtain the extract, which was then used.

[0093] The 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. 0.3 mL of 20% Na₂CO₃ was added, and the mixture was left in the dark for 20 minutes. The absorbance was then measured at 765 nm. The total polyphenol content was converted and calculated using a standard curve for gallic acid (mM / g), and the results of three repeated experiments are shown.

[0094] The total flavonoid content was measured using 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 the sample and allowed to stand for 5 minutes. Then, 0.3 mL of 10% AlCl3·6H2O and 1 mL of 1 M NaOH were added and mixed. After that, the mixture was left in the dark for 15 minutes, and the absorbance was measured at 415 nm. The content was indicated using catechin as a standard substance.

[0095] The scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radicals is described in the literature "Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free rad The measurement was performed by modifying the method disclosed in "Cical method to evaluate antioxidant activity. Lebenson Wiss Technol 28:25-30." 0.2 mL of the sample was added to 1 mL of a 0.2 mM DPPH solution dissolved in 70% ethanol and mixed thoroughly. The mixture was then left in the dark 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 × 100 (A: Absorbance of the control group, B: Absorbance of the sample)

[0096] The radical scavenging ability of ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) was measured by diluting the sample with 10 times distilled water, using 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 one day to form ABTS cations. The mixture was then diluted with 1×PBS to an absorbance of 0.70 ± 0.02 at 732 nm. 10 μL of the extracted sample was added to 190 μL of the diluted ABTS solution and allowed to stand for 60 minutes. The absorbance was then measured at 732 nm.

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

[0099] [Table 2] From the results above, it can be seen that the glutinous rice mochi composition containing antioxidant components according to Example 3 significantly improves the 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 components.

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

[0101] These results are attributed to a synergistic effect resulting from the addition of both hemp seed and genistin as antioxidants, compared to the addition of each antioxidant individually.

[0102] Although specific parts of the present invention have been described in detail above, it will be clear to a person with ordinary skill in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the present invention.

[0103] Therefore, the substantial scope of the present invention should be defined by the appended claims and their equivalents. Simple modifications or alterations of the present invention are common in the art. It can be readily used by anyone with common knowledge, and any variations or modifications thereof can be considered to fall within the scope of the present invention.

Claims

1. A glutinous rice cake composition comprising grains, mugwort, nuts, beans, sugar and refined salt, The aforementioned grains are glutinous rice, konjac rice, and germinated glutinous brown rice inoculated with Phellinus linteus and cultured. The aforementioned nuts include walnuts, sunflower seeds and pumpkin seeds. The aforementioned sugar is unrefined cane sugar. The aforementioned bean is a chickpea, and the composition is a glutinous rice cake.

2. The stickiness of the aforementioned glutinous rice was measured using a tensipressor and was 90 gw / cm². ２ That's all. The measurement using the aforementioned Tensipresser was performed by weighing 10g portions of cooked glutinous rice, compressing them into sample cups, leaving them at room temperature for 2 minutes, and then measuring the contact area of ​​25mm². ２ The glutinous rice mochi composition according to claim 1, characterized in that after the probe is attached to the equipment on which it is installed, it is first pressed to 25% of its thickness, and then again to 90% pressure, but the maximum cell weight is 10 kg and the measurement speed is 2 mm / s.

3. The glutinous rice cake composition according to claim 1, characterized in that the unrefined sugarcane sugar contains minerals consisting of calcium, potassium, magnesium, and iron, and the calorie content of the unrefined sugarcane sugar is 375 to 385 kcal / 100g.

4. The glutinous rice cake composition according to claim 1, characterized in that it contains 30 to 50 parts by weight of the cereal, 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, per 100 parts by weight of the cereal.

5. The glutinous rice mochi composition according to claim 1, characterized in that the grains are a mixture of glutinous rice and linteus kobus glutinous brown rice in a weight ratio of 100:1 to 5.

6. (a) As a cereal, glutinous rice and germinated glutinous brown rice are inoculated with Phellinus linteus and cultured to produce Phellinus linteus glutinous brown rice, which is then soaked in water to soften and washed. (b) After adding sugar and refined salt to the washed grains, the grains are ground, wherein the sugar is unrefined cane sugar, (c) Add beans and pumpkin seeds to the pulverized product resulting from step (b), steam and then maintain the temperature, wherein the beans are chickpeas. (d) The steamed product, whose temperature has been maintained, is to be punched after adding mugwort and nuts such as walnuts and sunflower seeds, (e) A method for producing a glutinous rice cake composition, comprising the step of shaping and cutting the punched result, A method for producing a glutinous rice cake composition, characterized in that in step (a) above, the grains are soaked, konjac rice is added, and then washed.

7. The aforementioned 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. The method for producing a glutinous rice cake composition according to claim 6, characterized in that the punching is performed by steam punching for 3 to 5 minutes.

8. To 100 parts by weight of the aforementioned grains, add 30 to 50 parts by weight of the aforementioned mugwort, 50 to 70 parts by weight of the aforementioned nuts, 5 to 15 parts by weight of the aforementioned beans, 1 to 10 parts by weight of the aforementioned sugar, and 1 to 5 parts by weight of the aforementioned refined salt. The method for producing a glutinous rice cake composition according to claim 6, characterized in that the grains are a mixture of glutinous rice and linteus glutinous brown rice in a weight ratio of 100:1 to 5.

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