Injeolmi using Boehmeria nivea and waxy barley and manufacturing method thereof

Abstract

The present invention relates to a method for manufacturing Injeolmi and an Injeolmi manufactured by said method, characterized by comprising the steps of: soaking a mixture of glutinous rice and glutinous barley and grinding the grains to produce a grain powder; adding whole glutinous barley grains and water to the grain powder produced above to make a dough, and then steaming the dough to produce a steamed dough; and mixing roasted glutinous barley powder and ramie leaf powder into the steamed dough produced above and then punching it.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing Injeolmi and an Injeolmi manufactured by said method, characterized by including the step of mixing roasted glutinous barley powder and ramie leaf powder into a steamed dough mixture made by adding whole glutinous barley grains and water to a grain powder mixed with glutinous rice and glutinous barley, and then punching the resulting dough mixture. Background Technology

[0002] Since ancient times, tteok has been a unique Korean food made primarily from rice, steamed or pan-fried with the addition of agricultural products such as soybeans, red beans, and pumpkins, as well as plant leaves like mugwort and barley. It is a representative dish that is indispensable at family events, large or small. However, due to changes in modern lifestyles and dietary habits centered on meat, bread, and flour products, rice consumption has plummeted. Consequently, various policies are being implemented to promote consumption, alongside a rice production adjustment system aimed at reducing the surplus rice. As a representative processed rice product, tteok is moving away from its role as a staple food for traditional family gatherings, and various efforts are continuously being made to utilize it as a convenient meal substitute for busy modern lifestyles.

[0003] Among them, Injeolmi is a type of rice cake made by steaming glutinous rice or glutinous rice flour in a steamer, pounding it with a mortar and pestle, cutting it into appropriate sizes, and coating it with toppings. Depending on the additional ingredients added to the rice cake, there are varieties such as mugwort Injeolmi, persimmon Injeolmi, jujube Injeolmi, and pine needle Injeolmi, and the toppings commonly used include sesame powder, soybean powder, and red bean powder. Furthermore, recently, Injeolmi is being released that utilizes a wider variety of ingredients to provide a taste, flavor, or texture that is differentiated from the existing ones.

[0004] Barley is the second most important staple grain in Korea after rice. It is used for single-serving meals and as a raw material for beer brewing. Additionally, germinated barley is used to make malted barley, sweet rice wine, and malt syrup. In particular, barley is recognized as a healthy grain that aids digestion, regulates blood sugar, and promotes cardiovascular health due to its high dietary fiber content and abundant intake of antioxidants, vitamins B1 and B2, and iron.

[0005] Ramie grows in humid and warm climates and is cultivated in regions including Korea, China, Japan, the Philippines, and India; its stems are used to produce natural fibers. Ramie leaves are low in fiber but high in protein, containing significant amounts of calcium and carotene. Recently, ramie extract has been reported to be effective in preventing dementia, hypertension, and diabetes. Given the rising interest in health and functional foods these days, it is considered an excellent functional food ingredient.

[0006] Korean Patent Publication No. 2025-0015383 discloses a method for manufacturing castella injeolmi rice cake with minimized gluten content, and Korean Patent Publication No. 2024-0171615 discloses a method for manufacturing injeolmi, but these are different from the method for manufacturing injeolmi using ramie and glutinous barley of the present invention. The problem to be solved

[0007] The present invention was devised in response to the above-mentioned needs, and the objective of the present invention is to provide Injeolmi with enhanced competitiveness by improving sensory characteristics such as taste and texture, by optimizing manufacturing conditions such as grain selection, auxiliary material selection, material pretreatment, blending, and processing conditions in order to manufacture Injeolmi with improved palatability and functionality using glutinous barley and various medicinal plants in the manufacturing process of Injeolmi.

[0008] In addition, another objective of the present invention is to provide high-quality Injeolmi that can be utilized as a healthy convenience food for modern people by enhancing active ingredients and antioxidant activity. means of solving the problem

[0009] To solve the above problem, the present invention comprises the steps of: (1) preparing a plant mixture by mixing ramie stems, guava, and honeysuckle; (2) steaming and drying the plant mixture prepared in step (1) and then roasting it; (3) adding water to the roasted plant mixture from step (2) and extracting it to produce a plant infusion solution; (4) immersing a mixture of glutinous rice and glutinous barley in the plant infusion solution prepared in step (3), removing it, removing moisture, and grinding it to produce a grain powder; (5) immersing glutinous barley in the plant infusion solution prepared in step (3), removing it, and removing moisture; (6) roasting and grinding the glutinous barley from which moisture has been removed in step (5) to produce roasted glutinous barley powder; and (7) steaming and drying ramie leaves and then grinding them to produce ramie leaf powder. (8) a step of making a dough by adding the grain powder prepared in step (4) and the glutinous barley with water removed in step (5) and steaming the dough to produce a steamed dough; and (9) a step of mixing the roasted glutinous barley powder prepared in step (6) and the ramie leaf powder prepared in step (7) into the steamed dough prepared in step (8) and then punching.

[0010] In addition, the present invention provides Injeolmi prepared by the above method. Effects of the invention

[0011] The Injeolmi of the present invention is infused with the flavor and nutrition of glutinous barley and ramie leaves, thereby providing Injeolmi with improved sensory characteristics such as taste and texture.

[0012] In addition, the Injeolmi of the present invention contains a large amount of total phenols and flavonoids, and has excellent DPPH radical scavenging ability and nitrite scavenging ability, thereby providing an Injeolmi with enhanced functionality.

[0013] In addition, the present invention enables the production of high-quality Injeolmi and is expected to promote grain consumption and increase the income of local farmers through the revitalization of processed foods utilizing grains. Brief explanation of the drawing

[0014] Figure 1 illustrates the manufacturing process of the Injeolmi of the present invention. Specific details for implementing the invention

[0015] To achieve the objective of the present invention, the present invention

[0016] (1) A step of preparing a plant mixture by mixing ramie stems, guava, and honeysuckle;

[0017] (2) A step of steaming and drying the plant mixture prepared in step (1) above, and then roasting it;

[0018] (3) A step of preparing a plant immersion solution by adding water to the roasted plant mixture of step (2) above and then extracting it;

[0019] (4) A step of preparing grain powder by immersing a mixture of glutinous rice and sticky barley in the vegetable soaking solution prepared in step (3) above, then removing it, removing moisture, and grinding it;

[0020] (5) A step of soaking glutinous barley in the vegetable soaking solution prepared in step (3) above, then taking it out and removing the moisture;

[0021] (6) A step of roasting the glutinous barley from which moisture has been removed in step (5) and then grinding it to produce roasted glutinous barley powder;

[0022] (7) A step of steaming and drying ramie leaves and then grinding them to produce ramie leaf powder;

[0023] (8) A step of preparing a steamed dough by adding the grain powder prepared in step (4) above and the glutinous barley with the moisture removed in step (5) above and water to make a dough and steaming it; and

[0024] (9) A method for manufacturing Injeolmi is provided, characterized by including the step of mixing the roasted glutinous barley powder prepared in step (6) and the ramie leaf powder prepared in step (7) into the steamed dough prepared in step (8) and then punching.

[0025] In the method for manufacturing Injeolmi of the present invention, the plant mixture of step (1) can preferably be prepared by mixing ramie stems, guava, and honeysuckle in a weight ratio of 0.8~1.2:0.8~1.2:0.8~1.2, and more preferably by mixing ramie stems, guava, and honeysuckle in a weight ratio of 1:1:1.

[0026] In addition, in the method for manufacturing Injeolmi of the present invention, step (2) may preferably be steamed at 90 to 110°C for 3 to 7 minutes, dried at 50 to 60°C for 12 to 24 hours, and then roasted at 150 to 200°C for 3 to 7 minutes, and more preferably, the plant mixture may be steamed at 100°C for 5 minutes, dried at 55°C for 18 hours, and then roasted at 180°C for 5 minutes.

[0027] In addition, in the method for manufacturing Injeolmi of the present invention, the plant immersion liquid of step (3) can preferably be prepared by adding 80 to 120 times (v / w) of water relative to the plant mixture to a roasted plant mixture and extracting at 90 to 100°C for 8 to 12 minutes, and more preferably by adding 100 times (v / w) of water relative to the plant mixture to a roasted plant mixture and extracting at 95°C for 10 minutes.

[0028] The plant soaking solution prepared by mixing and extracting materials under the same conditions as steps (1) to (3) above could be prepared as a soaking solution suitable for grain soaking that can produce high-quality Injeolmi.

[0029] In addition, in the method for manufacturing Injeolmi according to the present invention, the grain powder of step (4) can preferably be prepared by mixing glutinous rice and glutinous barley in a weight ratio of 70~80:20~30, soaking the grain in a vegetable soaking solution at 20~25°C for 6~18 hours, removing it, removing the moisture, and grinding it; more preferably, the grain can be prepared by mixing glutinous rice and glutinous barley in a weight ratio of 75:25, soaking the grain in a vegetable soaking solution at 20~25°C for 12 hours, removing it, removing the moisture, and grinding it. By preparing the grain powder under the above conditions, the flavor and nutrition of the soaking solution are appropriately added to the grain powder, thereby further improving functionality and palatability, and it is possible to produce a grain powder that is sufficiently soaked to be suitable for steaming.

[0030] In addition, in the method for manufacturing Injeolmi of the present invention, the roasted glutinous barley powder of step (5) can preferably be prepared by adding a vegetable soaking solution to glutinous barley and soaking it at 20 to 25°C for 6 to 18 hours, then removing it to remove moisture, and more preferably by adding a vegetable soaking solution to glutinous barley and soaking it at 20 to 25°C for 12 hours, then removing it to remove moisture.

[0031] In addition, in the method for manufacturing Injeolmi of the present invention, the roasting treatment of step (6) can preferably be roasted at 150 to 200°C for 10 to 20 minutes, and more preferably at 180°C for 15 minutes.

[0032] In addition, in the method for manufacturing Injeolmi of the present invention, the ramie leaf powder of step (7) can preferably be prepared by steaming ramie leaves at 90 to 110°C for 1 to 3 minutes, drying them at 50 to 60°C for 12 to 24 hours, and then grinding them; more preferably, it can be prepared by steaming ramie leaves at 100°C for 2 minutes, drying them at 55°C for 18 hours, and then grinding them.

[0033] By pre-treating the materials under the same conditions as steps (5) to (7) above to produce roasted glutinous barley powder and ramie leaf powder, the off-flavor characteristic of the materials could be removed, and the powder could be produced with a soft texture and excellent flavor.

[0034] In addition, in the method for manufacturing Injeolmi according to the present invention, the steamed dough of step (8) can preferably be prepared by mixing grain powder, glutinous barley, and water in a ratio of 65~75:2~8:20~30 (w:w:v) and steaming the mixture at 90~110℃ for 10~15 minutes, and more preferably by mixing grain powder, glutinous barley, and water in a ratio of 70:5:25 (w:w:v) and steaming the mixture at 100℃ for 12 minutes. By steaming under the above conditions, the steamed dough can be prepared as a dough suitable for manufacturing Injeolmi that is sufficiently steamed and has an excellent texture.

[0035] In addition, in the method for manufacturing Injeolmi according to the present invention, step (9) can preferably be performed by mixing 60 to 80 parts by weight of roasted glutinous barley powder and 20 to 40 parts by weight of ramie leaf powder with 850 to 950 parts by weight of steamed dough and then punching for 3 to 5 minutes; more preferably, 60 to 80 g of roasted glutinous barley powder and 20 to 40 g of ramie leaf powder can be mixed with 850 to 950 g of steamed dough and then punching for 3 to 5 minutes; and most preferably, 70 g of roasted glutinous barley powder and 30 g of ramie leaf powder can be mixed with 900 g of steamed dough and then punching for 3 to 5 minutes. By mixing the ingredients under the above conditions, the taste and aroma of the ingredients are well harmonized, and by punching under the above conditions, the dough can be punched to have a chewy texture without becoming too soft.

[0036] In addition, the method for manufacturing Injeolmi according to the present invention may further include the step of (10) applying a topping to the surface of the punched Injeolmi and molding it. The topping may be one or more toppings selected from the group consisting of sesame topping, soybean topping, red bean topping, black sesame topping, mung bean topping, and buckwheat topping, but is not limited thereto.

[0037] The method for manufacturing Injeolmi according to the present invention, more specifically, is

[0038] (1) A step of preparing a plant mixture by mixing ramie stems, guava, and honeysuckle in a weight ratio of 0.8~1.2:0.8~1.2:0.8~1.2;

[0039] (2) A step of steaming the plant mixture prepared in step (1) at 90~110℃ for 3~7 minutes, drying at 50~60℃ for 12~24 hours, and then roasting at 150~200℃ for 3~7 minutes;

[0040] (3) A step of preparing a plant immersion solution by adding 80 to 120 times (v / w) of water relative to the plant mixture to the roasted plant mixture of step (2) above, and extracting at 90 to 100°C for 8 to 12 minutes;

[0041] (4) A step of preparing grain powder by mixing glutinous rice and sticky barley in a weight ratio of 70~80:20~30, soaking the grain in the plant soaking solution prepared in step (3) at 20~25℃ for 6~18 hours, then taking it out, removing the moisture, and grinding it;

[0042] (5) A step of adding the vegetable soaking solution prepared in step (3) above to glutinous barley, soaking it at 20~25℃ for 6~18 hours, then taking it out and removing the moisture;

[0043] (6) A step of preparing roasted glutinous barley powder by roasting the glutinous barley from step (5) with the moisture removed at 150~200℃ for 10~20 minutes and then grinding it;

[0044] (7) A step of preparing ramie leaf powder by steaming ramie leaves at 90~110℃ for 1~3 minutes, drying them at 50~60℃ for 12~24 hours, and then grinding them;

[0045] (8) a step of preparing a dough by adding the grain powder prepared in step (4) above, the glutinous barley with moisture removed in step (5) above, and water in a ratio of 65~75:2~8:20~30 (w:w:v), and steaming the dough at 90~110℃ for 10~15 minutes; and

[0046] (9) The method may include a step of mixing 60 to 80 parts by weight of roasted glutinous barley powder prepared in step (6) and 20 to 40 parts by weight of ramie leaf powder prepared in step (7) with 850 to 950 parts by weight of the steamed dough prepared in step (8) above, and then punching for 3 to 5 minutes.

[0047] More specifically,

[0048] (1) A step of preparing a plant mixture by mixing ramie stems, guava, and honeysuckle in a weight ratio of 1:1:1;

[0049] (2) A step of steaming the plant mixture prepared in step (1) at 100°C for 5 minutes, drying at 55°C for 18 hours, and then roasting at 180°C for 5 minutes;

[0050] (3) A step of preparing a plant immersion solution by adding 100 times (v / w) of water relative to the plant mixture to the roasted plant mixture of step (2) above and extracting at 95°C for 10 minutes;

[0051] (4) A step of preparing grain powder by mixing glutinous rice and sticky barley in a weight ratio of 75:25, soaking the grain in the plant soaking solution prepared in step (3) at 20~25℃ for 12 hours, then taking it out, removing the moisture, and grinding it;

[0052] (5) A step of adding the vegetable soaking solution prepared in step (3) above to glutinous barley, soaking it at 20~25℃ for 12 hours, then taking it out and removing the moisture;

[0053] (6) A step of preparing roasted glutinous barley powder by roasting the glutinous barley from step (5) with the moisture removed at 180°C for 15 minutes and then grinding it;

[0054] (7) A step of preparing ramie leaf powder by steaming ramie leaves at 100°C for 2 minutes, drying them at 55°C for 18 hours, and then grinding them;

[0055] (8) a step of preparing a dough by adding the grain powder prepared in step (4) above, the glutinous barley with moisture removed in step (5) above, and water in a ratio of 70:5:25 (w:w:v), and steaming the dough at 100℃ for 12 minutes; and

[0056] (9) The method may include a step of mixing 900 parts by weight of the steamed dough prepared in step (8) with 70 parts by weight of the roasted glutinous barley powder prepared in step (6) and 30 parts by weight of the ramie leaf powder prepared in step (7), and then punching for 3 to 5 minutes.

[0057] The present invention also provides Injeolmi prepared by the above method.

[0059] The following describes the manufacturing examples and embodiments of the present invention in detail. However, the following manufacturing examples and embodiments are This is merely illustrative of the invention, and the content of the invention is not limited to the following manufacturing examples and embodiments.

[0061] Preparation Example 1. Glutinous Barley Injeolmi

[0062] (1) Ramie ( Boehmeria nivea ) stem, guava( Psidium guajava ) leaves, honeysuckle ( Caragana sinica A plant mixture was prepared by mixing flowers in a weight ratio of 1:1:1.

[0063] (2) The plant mixture prepared in step (1) above was cut into pieces 1 to 3 cm in size, steamed at 100°C for 5 minutes, dried in a 55°C dryer for 18 hours, and then roasted at 180°C for 5 minutes.

[0064] (3) A plant immersion solution was prepared by adding 100 times (v / w) of purified water relative to the plant mixture to the roasted plant mixture of step (2) above, extracting at 95°C for 10 minutes, and then filtering.

[0065] (4) Washed glutinous rice and glutinous barley were mixed in a weight ratio of 75:25, and the vegetable soaking solution prepared in step (3) was added in a ratio of 1:2 (w:v). The mixture was soaked at 20~25℃ for 12 hours, then removed, dried, and ground using a roller mill to produce grain powder.

[0066] (5) The plant soaking solution prepared in step (3) above was added to glutinous barley in a ratio of 1:2 (w:v) and soaked at 20~25℃ for 12 hours, then removed and the water was drained.

[0067] (6) The glutinous barley from step (5) with the moisture removed was roasted at 180°C for 15 minutes, and then ground into 80 to 120 mesh using a grinder to produce roasted glutinous barley powder.

[0068] (7) The ramie leaves were cut into pieces 1 to 3 cm in size, steamed at 100°C for 2 minutes, dried in a 55°C dryer for 18 hours, and then ground into 80 to 120 mesh using a grinder to produce ramie leaf powder.

[0069] (8) The grain powder prepared in step (4), the glutinous barley with water removed in step (5), and purified water were mixed in a ratio of 70:5:25 (w:w:v) and kneaded. The mixture was placed in a steamer and steamed at 100°C for 12 minutes to produce a steamed dough.

[0070] (9) 900 g of the steamed dough prepared in step (8) was mixed with 70 g of the roasted glutinous barley powder prepared in step (6) and 30 g of the ramie leaf powder prepared in step (7), and then punched with a puncher for 3 to 5 minutes.

[0072] Comparative Example 1. Injeolmi

[0073] A commercially available Injeolmi rice cake was purchased and used as Comparative Example 1.

[0075] Comparative Example 2. Injeolmi

[0076] (1) Washed glutinous rice and non-glutinous rice were mixed in a weight ratio of 70:30, purified water was added in a ratio of 1:2 (w:v), and the mixture was soaked at 20~25℃ for 12 hours. After soaking, the mixture was removed, the water was removed, and the mixture was ground using a roller mill to produce grain powder.

[0077] (2) The grain powder prepared in step (1) above was mixed with purified water in a ratio of 75:25 (w:v) to make a dough, which was then placed in a steamer and steamed at 100°C for 12 minutes to produce a steamed dough.

[0078] (3) The steamed dough prepared in step (2) above was punched with a puncher for 3 to 5 minutes.

[0080] Comparative Example 3. Glutinous Barley Injeolmi

[0081] (1) Washed glutinous rice and glutinous barley were mixed in a weight ratio of 75:25, purified water was added in a ratio of 1:2 (w:v), and the mixture was soaked at 20~25℃ for 12 hours, then removed and dried, and ground using a roller mill to produce grain powder.

[0082] (2) Glutinous barley was soaked in purified water at a ratio of 1:2 (w:v) for 12 hours at 20~25℃, then removed and dried, roasted at 180℃ for 15 minutes, and then ground with a grinder to a size of 80~120 mesh to produce roasted glutinous barley powder.

[0083] (3) The ramie leaves were cut into pieces 1 to 3 cm in size, steamed at 100°C for 2 minutes, dried in a 55°C dryer for 18 hours, and then ground into 80 to 120 mesh using a grinder to produce ramie leaf powder.

[0084] (4) The grain powder prepared in step (1) above was mixed with purified water in a ratio of 75:25 (w:v) to make a dough, which was then placed in a steamer and steamed at 100°C for 12 minutes to produce a steamed dough.

[0085] (5) 900 g of the steamed dough prepared in step (4) was mixed with 70 g of the roasted glutinous barley powder prepared in step (2) and 30 g of the ramie leaf powder prepared in step (3), and then punched with a puncher for 3 to 5 minutes.

[0087] Example 1. Measurement of total phenolic compound content

[0088] The total phenolic compound content was analyzed according to the Folin-Denis method. For the experimental analysis, each sample extract was prepared; 3 ml of distilled water was added to 1 ml of the sample solution, followed by the addition of 1 ml of Folin & Ciocalteau's phenol reagent, and the mixture was mixed in a shaking bath at 27°C. After 5 minutes, 1 ml of saturated NaCO3 solution was added and mixed. The mixture was then left at room temperature for 1 hour, after which the absorbance was measured at 640 nm using a spectrophotometer (UV-1650PC, SHIMADZU). The phenolic compound content was quantified after constructing a calibration curve using the concentrations of catechin, tannic acid, and chlorogenic acid.

[0089] Comparison of Total Phenolic Compound Content in Injeolmi Sample Total phenol content (ppm) catechin chlorogenic acid tannic acid Comparative Example 1 10.4±1.8 c 22.5±1.8 c 18.8±2.0 c Comparative Example 2 10.2±2.2 c 21.2±1.6 c 18.4±1.4 c Comparative Example 3 21.7±2.6 b 38.7±3.4 b 30.8±5.2 b Preparation Example 1 30.8±5.4 a 52.5±4.5 a 42.6±3.8 a

[0090] The total phenolic compound content of Injeolmi prepared by the methods of Comparative Examples 1 to 3 and Preparation Example 1 is shown in Table 1. As can be seen from Table 1, based on the total phenolic compound content quantified by chlorogenic acid at the same concentration of Injeolmi extract, the total phenolic compound content of Preparation Example 1 was the highest at 52.5 ppm, while Comparative Examples 1 and 2 showed relatively low content. Therefore, it was confirmed that preparing Injeolmi under the conditions of Preparation Example 1 can yield the highest total phenolic compound content.

[0092] Example 2. Measurement of total flavonoid content

[0093] For the measurement of total flavonoid content, methanol was added to each sample and extracted overnight at room temperature. Then, 1.0 ml of the solution was placed in a test tube, and 10 ml of diethylene glycol was added and mixed thoroughly. Subsequently, 0.1 ml of 1N NaOH was mixed well and reacted in a 37°C water bath for 1 hour, after which the absorbance was measured at 420 nm. For the blank test, a 50% methanol solution was treated identically instead of the sample solution. A standard curve was constructed using naringin (Sigma Co., USA), and the total flavonoid content was determined from it.

[0094] Comparison of total flavonoid content in Injeolmi Sample Total flavonoid content (ppm) Comparative Example 1 8.5±1.2 c Comparative Example 2 7.4±2.2 c Comparative Example 3 22.6±2.8 b Preparation Example 1 30.4±3.6 a

[0095] The total flavonoid content of the comparative examples and the Injeolmi prepared by the method of Preparation Example 1 is shown in Table 2 above. As can be seen from Table 2, at the same concentration, the Injeolmi of Preparation Example 1 had the highest total flavonoid content at 30.4 ppm, while Comparative Examples 1 and 2 showed relatively low content. Therefore, it was confirmed that the Injeolmi prepared by the method of Preparation Example 1 contained a high amount of flavonoids.

[0097] Example 3. DPPH Radical Scavenging Activity Test

[0098] To determine antioxidant activity, the antioxidant activity of each sample was measured by hydrogen electron donating capacity. Samples of various concentrations were diluted with methanol (or DMSO) solvent, and 100 µl of each sample was mixed with 900 µl of DPPH solution (100 µM) and stirred. After reacting this mixture in the dark for 30 minutes, the absorbance was measured at 517 nm. Hydrogen electron donating capacity was calculated by averaging each experiment three times and determining the degree of decrease in absorbance relative to the control group using the following formula.

[0099] An = (A0-A) / A0× 100

[0100] An: Antioxidant activity (%) for DPPH radical scavenging ability

[0101] A0: Absorbance of DPPH solution without added sample

[0102] A: Absorbance of the sample reacting with DPPH in the reaction solution

[0103] Comparison of DPPH radical scavenging activity of Injeolmi Sample DPPH radical scavenging activity (%) 2,500 ppm 5,000 ppm 10,000 ppm Comparative Example 1 3.4±0.4 c 6.7±0.6 c 9.4±0.8 c Comparative Example 2 3.2±0.4 c 6.4±0.2 c 10.2±1.2 c Comparative Example 3 8.4±0.6 b 16.4±1.6 b 34.0±1.8 b Preparation Example 1 11.4±2.0 a 24.8±1.6 a 46.2±2.4 a

[0104] The results of the DPPH radical scavenging activity of the comparative examples and the Injeolmi prepared by the method of Preparation Example 1 at different concentrations are shown in Table 3 above. At all concentrations, the Injeolmi prepared by the method of Preparation Example 1 showed the highest DPPH radical scavenging activity, and Comparative Example 3 showed the second highest at the same concentration. Therefore, the Injeolmi prepared by the method of Preparation Example 1 showed higher antioxidant activity compared to the Injeolmi of the comparative examples.

[0106] Example 4. Nitrite scavenging ability test

[0107] As another method to determine antioxidant activity, the measurement of nitrite scavenging activity was performed by adding 40 µl of each extract sample to 1 mM NaNO220 µl and 140 µl of 0.1N HCl (pH 1.2) or 0.2M citrate buffer (pH 4.2) or 0.2M citrate buffer (pH 6.0) to adjust the volume to 200 µl. After reacting this reaction solution in a 37°C constant temperature water bath for 1 hour, 1000 µl of 2% acetic acid and 80 µl of Griess reagent (a mixture of 1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid in a 1:1 ratio, prepared immediately before use) were added and mixed well. After reacting at room temperature with light blocked for 15 minutes, the absorbance was measured at 520 nm to determine the nitrite scavenging ability as follows.

[0108] N(%) = [1-(AC) / B]×100

[0109] N: Nitrite scavenging ability

[0110] A: Absorbance after adding 1 mM NaNO2 to the sample and reacting for 1 hour

[0111] B: 1 mM NaNO2 absorbance

[0112] C: Control absorbance

[0113] Comparison of Injeolmi's nitrite scavenging ability Sample Nitrite scavenging ability (%) Comparative Example 1 10.2±4.6 c Comparative Example 2 12.6±2.8 c Comparative Example 3 20.8±2.4 b Preparation Example 1 30.4±4.2 a

[0114] The results of the nitrite scavenging ability of the comparative examples and the Injeolmi prepared by the method of Preparation Example 1 are shown in Table 4 above. As can be seen from Table 4, the Injeolmi of Preparation Example 1 showed a nitrite scavenging ability of 30.4%, and Comparative Example 1 showed the lowest scavenging ability at the same concentration of 10.2%.

[0116] Example 5: Sensory characteristics

[0117] Sensory evaluation was conducted using the Injeolmi from Preparation Example 1 and Comparative Examples. The sensory evaluation was conducted on a total of 80 participants, consisting of 20 adolescents (14–18 years old, 10 males and 10 females), 20 females (19–64 years old), 20 males (19–64 years old), and 20 general adults aged 65 or older (10 males and 10 females). Color, aroma, taste, texture, and overall preference were classified using a 5-point hedonic scale, with 1 point being very bad, 4 points bad, 3 points average, 4 points good, and 5 points very good.

[0118] Comparison of the Sensory Characteristics of Injeolmi Sample color incense taste texture Overall preference Comparative Example 1 4.0 3.8 3.4 3.9 3.6 Comparative Example 2 4.0 3.7 3.6 4.0 3.8 Comparative Example 3 4.2 4.0 3.9 4.0 4.0 Preparation Example 1 4.3 4.6 4.5 4.5 4.4

[0119] As shown in Table 5 above, the results of the sensory evaluation of Injeolmi revealed that Preparation Example 1 was preferred by evaluators in terms of aroma, taste, texture, and overall preference compared to the comparative examples. Therefore, it was found that the Injeolmi prepared by the method of Preparation Example 1 had excellent functionality and significantly improved sensory qualities.

[0121] Although manufacturing examples and embodiments of the present invention have been presented above, the present invention is not limited to the above and various modifications are possible within the scope of the technical spirit of the present invention, and such modifications fall within the scope of the claims of the present invention set forth below.

Claims

Claim 1 (1) A step of preparing a plant mixture by mixing ramie stems, guava, and honeysuckle; (2) A step of steaming and drying the plant mixture prepared in step (1) and then roasting it; (3) A step of preparing a plant infusion solution by adding water to the roasted plant mixture from step (2) and extracting it; (4) A step of preparing a grain powder by immersing a mixture of glutinous rice and sticky barley in the plant infusion solution prepared in step (3), removing it, removing moisture, and grinding it; (5) A step of immersing sticky barley in the plant infusion solution prepared in step (3), removing it, and removing moisture; (6) A step of preparing roasted sticky barley powder by roasting and grinding the sticky barley from step (5) from which moisture has been removed; (7) A step of preparing ramie leaf powder by steaming and drying ramie leaves and then grinding them; (8) A step of making a dough by adding the grain powder prepared in step (4), the sticky barley from which moisture has been removed in step (5), and water. A method for manufacturing Injeolmi characterized by comprising the steps of: steaming the dough to produce a steamed dough; (9) mixing the roasted glutinous barley powder produced in step (6) and the ramie leaf powder produced in step (7) into the steamed dough produced in step (8) and then punching. Claim 2 In claim 1, (1) a step of preparing a plant mixture by mixing ramie stems, guava, and *Oenothera biennis* in a weight ratio of 0.8~1.2:0.8~1.2:0.8~1.2; (2) a step of steaming and drying the plant mixture prepared in step (1) and then roasting it; (3) a step of preparing a plant infusion solution by adding water to the roasted plant mixture from step (2) and extracting it; (4) a step of preparing a grain powder by immersing a mixture of glutinous rice and sticky barley in a weight ratio of 70~80:20~30 in the plant infusion solution prepared in step (3), removing it, removing moisture, and grinding it; (5) a step of immersing sticky barley in the plant infusion solution prepared in step (3), removing it, and removing moisture; (6) a step of preparing roasted sticky barley powder by roasting and grinding the sticky barley from which moisture has been removed in step (5); (7) ramie leaves A method for manufacturing Injeolmi characterized by comprising the steps of: (8) preparing ramie leaf powder by steaming, drying, and then grinding; (4) preparing a dough by adding the grain powder prepared in step (4), the glutinous barley with moisture removed in step (5), and water in a ratio of 65~75:2~8:20~30 (w:w:v) and steaming the dough to prepare a steamed dough; and (9) mixing 60~80 parts by weight of the roasted glutinous barley powder prepared in step (6) and 20~40 parts by weight of the ramie leaf powder prepared in step (7) with 850~950 parts by weight of the steamed dough prepared in step (8), and then punching. Claim 3 In claim 2, (1) a step of preparing a plant mixture by mixing ramie stems, guava, and honeysuckle in a weight ratio of 0.8~1.2:0.8~1.2:0.8~1.2; (2) a step of steaming the plant mixture prepared in step (1) at 90~110℃ for 3~7 minutes, drying it at 50~60℃ for 12~24 hours, and then roasting it at 150~200℃ for 3~7 minutes; (3) a step of preparing a plant infusion by adding 80~120 times (v / w) of water relative to the plant mixture to the roasted plant mixture from step (2) and extracting it at 90~100℃ for 8~12 minutes; (4) a step of mixing grains, such as glutinous rice and sticky barley, in a weight ratio of 70~80:20~30, in the plant infusion prepared in step (3) at 20~25℃ A step of preparing grain powder by soaking for 6 to 18 hours, removing, removing moisture, and grinding; (5) a step of adding the plant soaking solution prepared in step (3) to glutinous barley, soaking at 20 to 25°C for 6 to 18 hours, removing, and removing moisture; (6) a step of preparing roasted glutinous barley powder by roasting the glutinous barley with the moisture removed in step (5) at 150 to 200°C for 10 to 20 minutes, and then grinding; (7) a step of preparing ramie leaf powder by steaming ramie leaves at 90 to 110°C for 1 to 3 minutes, drying at 50 to 60°C for 12 to 24 hours, and then grinding; (8) a dough made by mixing the grain powder prepared in step (4), the glutinous barley with the moisture removed in step (5), and water in a ratio of 65 to 75:2 to 8:20 to 30 (w:w:v); A method for manufacturing Injeolmi characterized by comprising the steps of: a step of preparing a steamed dough by steaming at 90~110℃ for 10~15 minutes; and (9) a step of mixing 60~80 parts by weight of roasted glutinous barley powder prepared in step (6) and 20~40 parts by weight of ramie leaf powder prepared in step (7) with 850~950 parts by weight of the steamed dough prepared in step (8) and then punching for 3~5 minutes. Claim 4 Injeolmi manufactured by the method of any one of paragraphs 1 to 3.

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