KR102134219B1 - Manufacturing method for cake and macaron manufactured by the same - Google Patents

Abstract

The present invention relates a method for manufacturing a cake and a cake manufactured by the same. The method for manufacturing a cake according to the present invention comprises: a rice dipping, soaking, and dehydration step (S100) of washing, dipping, and dehydrating rice; a grinding step (S200) of grinding the dehydrated rice to manufacture rice powder; a mixing step (S300) of mixing trehalose, tapioca starch, wheat starch, collagen peptide, sugar, fermented plum, and purified water with the rice powder to manufacture dough; a dough fermentation step (S400) of storing and fermenting the dough; and a heating step (S500) of heating the fermented dough to manufacture rice cake. By the above configuration, the present invention may manufacture a rice cake using fermented plum and collagen peptide to manufacture a cake which satisfies a preference of consumers by providing excellent conservation and stability, increasing an absorption rate of a mineral, and improving zest and texture.

Description

Method of manufacturing a cake and a cake manufactured thereby{MANUFACTURING METHOD FOR CAKE AND MACARON MANUFACTURED BY THE SAME}

The present invention relates to a cake manufacturing method and a cake prepared thereby, and more specifically, by making a rice cake using plum fermentation broth, collagen peptide, excellent preservability and stability, high absorption of minerals, high flavor, texture It relates to a method of manufacturing a cake that can be improved to meet consumer preferences, and a cake produced thereby.

In general, rice cakes are foods made by grinding grains with water and kneading them with water. They are manufactured using unique scents and flavors such as various fruits and herbs in natural grains, natural colors, and are rich in nutrition. It is a favorite, but since ancient times, it has not fallen into events such as holidays and congratulations, and various types and manufacturing methods are known.

Rice cakes are prepared by boiling some glutinous or non-glutinous rice flour in boiling water as a main grain to make some starch, then adding rice cake to the inside of the rice cake if necessary, and steaming it using steam in the steamer. Since this traditional rice cake uses natural grains and does not contain trans fats, it provides a nutritious and desirable snack.

However, although rice cakes are a nutritious snack, they are easily hardened, sour or spoiled, so storage and storage are vulnerable. This is due to the aging of the starch contained in the rice cake, and the starch molecules are partially crystalline by hydrogen bonds to each other when the gelatinized starch is left at room temperature for a long time. It means the phenomenon of forming a structure.

Therefore, due to the formation of hydrogen bonds in the starch, the water existing in the starch flows out and the product hardens, storage safety is lost, and the quality of starch food is deteriorated.

Among various factors affecting aging of starch, various additives as well as physical and chemical conditions such as the type of starch, the composition of amylose and amylopectin in starch, storage temperature, pH, and moisture content, etc. are also affected.

Typically, cakes are usually baked with bread, eggs, butter, milk, sugar, etc. as a main ingredient, and baked bread. However, recently, cakes using rice, especially cakes using traditional Korean rice cake, have been developed and sold on the market rather than cakes such as fresh cream with well-being wind.

Domestic registered patent No. 10-1962369 (registered on March 20, 2019) Domestic registered patent No. 10-0594946 (registered on June 22, 2006) Domestic registered patent No. 10-1933282 (registered on December 20, 2018)

The present invention is a method of manufacturing a cake that can satisfy a consumer's preference by improving the taste and texture by improving the preservation and stability, high absorption of minerals, and improving the taste and texture by making a rice cake using plum fermentation broth and collagen peptide. It is to serve the cake.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

Method for producing a cake according to the present invention includes washing and soaking rice, followed by soaking, soaking and soaking rice (S100); A crushing step (S200) of crushing the dehydrated rice to produce rice flour; Mixing step (S300) to prepare the dough by mixing trehalose, tapioca starch, wheat starch, collagen peptide, sugar, plum fermentation broth and purified water to the rice flour; Dough material aging step of storing and aging the dough (S400); And a heating step (S500) of heating the aged dough to prepare a rice cake.

The rice immersion, soaking and dehydration step (S100) may be dehydrated after soaking the washed rice by immersing it in water at a temperature of 15 to 25° C. for 3 to 5 hours.

The grinding step (S200) may be filtered by using a sieve of 50 to 200 mesh (mesh) to produce rice flour.

In the step of aging the dough (S400), the dough may be aged by storing the dough at a temperature of 8 to 12° C. for 3 to 5 hours.

In the mixing step (S300), the dough is 50 to 70 parts by weight of rice flour, 4 to 8 parts by weight of trehalose, 5 to 10 parts by weight of tapioca starch, 3 to 6 parts by weight of wheat starch, 0.1 to 1.5 parts by weight of collagen peptide, sugar It may be included in a weight ratio of 1 to 3 parts by weight, 0.5 to 1.5 parts by weight of the fermentation broth of plum and 20 to 30 parts by weight of purified water.

The plum fermentation broth is immersed in purified water and heated for 1 to 3 hours at a temperature of 90 to 95° C., and then cooled for 10 to 30 minutes at a temperature of 5 to 20° C. to remove seeds from the plum and remove them, Enzyme decomposes the flesh of the plum, but the enzyme is 0.02 to 0.06 parts by weight of alphaamylase, 0.01 to 0.04 parts by weight of pectinase, 0.02 to 0.05 parts by weight of cellulase, and 0.01 to 0.03 of protease Part by weight is used, the enzymatic decomposition is performed for 5 to 10 hours at a temperature of 45 to 50°C, and the flesh of the enzymatically decomposed plum is stored and aged, and the aging is 2 to 4 months at a temperature of 5 to 10°C. It is carried out for a while, filtering the pulp of the aged plum using a filter, concentrating and sterilizing the pulp of the filtered plum to prepare a plum concentrate, 0.05 to 0.15 parts by weight of vegetable lactic acid bacteria with respect to 100 parts by weight of the plum concentrate After mixing in a weight ratio, a fermentation broth is prepared through fermentation at a temperature of 5 to 10° C. for 5 to 15 days, and the lactic acid bacteria include Lactobacillus Plantarum , 400×10 ⁹ CFU/ g) can be used.

In addition, the present invention includes a cake manufactured by the above-described manufacturing method.

Specific details of other embodiments are included in the detailed description.

The method of manufacturing a cake according to the present invention is to prepare a cake by using a plum fermentation broth, collagen peptide, and thus has excellent preservation and stability, high absorption of minerals, and improved flavor and texture to satisfy a consumer's preference. Can be produced.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing a cake according to the present invention.

Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed contents are thorough and complete and that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. Terms such as those defined in a commonly used dictionary should be interpreted as having meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application. Does not.

Hereinafter, with reference to the accompanying drawings will be described in detail with reference to the preferred embodiment for a method of manufacturing a cake according to the present invention.

1 is a flow chart for explaining a method of manufacturing a cake according to the present invention.

Referring to Figure 1, the method of manufacturing a cake according to the present invention is rice soaking, soaking and dehydrating step (S100), grinding step (S200), mixing step (S300), dough aging step (S400) and heating step (S500) ).

1. Soaking, soaking and dehydrating rice (S100)

The rice immersion, soaking and dehydration step (S100) is a step of washing and immersing the rice, followed by soaking.

The rice immersion, soaking and dehydration step (S100) may be performed by immersing the washed rice in water at a temperature of 15 to 25° C. for 3 to 5 hours, followed by soaking to remove water using a sieve or the like. White rice) can be used.

The non-glutinous rice usually refers to rice that cooks rice, and there are many translucent parts in the endosperm, so that the rice grains are glossy. Therefore, when rice is cooked, it has less stickiness than glutinous rice, and non-glutinous rice and glutinous rice are divided by many and less stickiness. There is a lot of stickiness and less is due to the difference in the characteristics of the starch starch.Rice starch is composed of approximately 20% amylose and 80% amylopectin, and the iodine starch reaction is blue-blue. The difference is that it is reddish brown. In amylose, the glucose molecule, which is a monosaccharide, is connected in a ring shape, and in amylopectin, a string in which the glucose molecule is connected in a ring shape is pruned. Non-glutinous rice contains about 20% amylose, which is not found in glutinous rice.

2. Grinding step (S200)

The crushing step (S200) is a step of crushing the dehydrated rice to produce rice flour.

In the pulverizing step (S200), the dehydrated rice is pulverized into a mill and then filtered using a sieve of 50 to 200 mesh to produce rice flour.

3. Mixing step (S300)

The mixing step (S300) is a step of preparing a dough by mixing trehalose, tapioca starch, wheat starch, collagen peptide, sugar, plum fermentation broth and purified water to the rice flour.

In the mixing step (S300), the dough is 50 to 70 parts by weight of rice flour, 4 to 8 parts by weight of trehalose, 5 to 10 parts by weight of tapioca starch, 3 to 6 parts by weight of wheat starch, 0.1 to 1.5 parts by weight of collagen peptide, sugar It may be included in a weight ratio of 1 to 3 parts by weight, 0.5 to 1.5 parts by weight of the fermentation broth of plum and 20 to 30 parts by weight of purified water.

The trehalos (trehalos) is a non-reducing natural disaccharide that is widely present in plants or nature, and has excellent starch aging prevention and moisturizing effects, and is effective for products using starch.

The tapioca starch is a starch obtained from the roots of cassava, and is a starch prepared by washing and peeling the root diameter of the cassava to purify the starch milk obtained by grinding, beating, and drying with a thousand days or warm air. The tapioca starch has a high viscosity and a strong chewy texture, and the present invention can maintain a soft and chewy texture for a long time than conventional slices by mixing in the rice flour using the tapioca starch as described above.

The wheat starch is not limited to any kind if it is a common wheat starch used for food in the art. For example, the flour may further include a strong powder or a heavy powder containing gluten.

The plum fermentation broth can be prepared by fermenting plums, wherein the plums consist of seeds (seeds) in the center inside and the rest of the flesh, and the flesh portion occupies about 86% by weight of the whole plum, and the flesh It is widely used as a health food because it contains a large amount of beneficial nutrients such as various organic acids including citric acid, malic acid, tartaric acid, and succinic acid, and various minerals including catechin acid, pectin, and tannin.

Among the nutrients contained in a large amount in these plums, citric acid promotes the metabolism of sugar and relieves fatigue, and organic acid activates the function of the stomach and stimulates appetite. In addition, plum is an alkaline food, which is good for fatigue recovery and has a constitutional improvement effect. It is particularly excellent in detoxification and helps to treat stomach upset and food poisoning. Sour taste secretes gastric juice and normalizes the digestive system to prevent indigestion and gastrointestinal disorders. Get rid of it.

In addition, it is good for constipation and skin care, has high acidity, and has a strong sterilization effect. Recently, it is also known as an anti-cancer food. These plums are usually soaked in alcohol or made into jams, juices, concentrates, and diluted to drinks, etc. It is widely used in soy sauce, vinegar, confectionery, and tea.

In the present invention, by including the plum fermentation broth in the dough, not only does the rice cake produced have a soft texture and can prevent aging from progressing rapidly, for example, the plum fermentation broth is prepared by the following manufacturing method Fermented plum broth can be used.

First, in order to prepare a fermentation broth of plum, the seeds located in the central portion of the plum flesh can be separated and removed.

In the above step, the well-picked plum can be immersed in purified water, heated at a temperature of 90 to 95° C. for 1 to 3 hours, and then cooled to separate and remove seeds from the plum. In this step, heating removes plum and purified water. By mixing and heating in a weight ratio of 1 to 2, and heating the plum in purified water as described above, the flesh of the plum is sufficiently softened, so that the flesh can be easily separated from the seeds.

In addition, the cooling in the step may remove the seeds from the flesh by cooling the purified water in which the plum is immersed at a temperature of 15 to 20° C. for 10 to 30 minutes. For example, separation of the seeds is known pulp. It can be performed using a device called (Pulper).

Next, the starch and pectin substances contained in the flesh of the plum can be enzymatically decomposed at a constant temperature to decompose to facilitate juice.

In the above step, the alpha-amylase, pectinase, cellulase, and protease may be used as the enzyme. The alpha-amylase is 0.02 to 0.06 parts by weight, and the pectinase is 0.01 to 0.04 parts by weight based on 100 parts by weight of plum flesh. Part, cellulase may be used 0.02 to 0.05 parts by weight, protease 0.01 to 0.03 parts by weight, may be performed for 5 to 10 hours at a temperature of 45 to 50 ℃.

Next, the pulp of the enzyme-decomposed plum can be stored and aged.

In the above step, it may be performed for 2 to 4 months at a temperature of 5 to 10°C. When the step is performed below the above-mentioned lower limit, the freshness of the plum is strong and the taste and aroma of the plum flesh are not sufficiently leached. When it is performed in excess of one upper limit, the sour taste of the plum is strong, so that a soft fermentation broth cannot be prepared.

Subsequently, the flesh of the aged plum can be filtered using a filter.

In this step, by filtering the flesh of the aged plum, it is possible to remove fine foreign matter contained in the flesh of the plum, for example, the filtration can be used in a variety of known filters such as plate type pressure filter or cartridge filter Can.

Next, the pulp of the filtered plum can be concentrated and sterilized to prepare a plum concentrate, and the plum concentrate can be fermented to prepare a plum fermentation broth.

In the above step, a plum concentrate is prepared using a reduced pressure concentrator known in the art, and vegetable lactic acid bacteria are mixed in a weight ratio of 0.05 to 0.15 parts by weight with respect to 100 parts by weight of the plum concentrate, and then at a temperature of 5 to 10°C. The fermentation broth of plum can be prepared by fermenting for 5 to 15 days.

In the step, the plant lactic acid bacteria are used to ferment the plum concentrate. As the plant lactic acid bacteria, known lactic acid bacteria used to ferment the plum can be used, for example, as the plant lactic acid bacteria, Lactobacillus plantarum ( Lactobacillus Plantarum , 400×10 ⁹ CFU/g) can be used.

The collagen peptide may be a mineral chelate collagen peptide, and the mineral chelate collagen peptide may be prepared by the following manufacturing method.

The method for preparing the mineral chelate collagen peptide used in the present invention comprises: 1) adding an enzyme to collagen to hydrolyze it to form a collagen peptide; And 2) adding mineral to the collagen peptide to form a mineral chelate collagen peptide.

The collagen (Collagen) is also called light protein or collagen (膠原質) and is widely distributed in multicellular animals such as invertebrates and vertebrates. It is a light protein that is most frequently found quantitatively. , It is mainly present in the cornea of the eyes, bones and skin, and plays a very important role as a component of the dermal layer in the skin. The main function of the collagen is known as the firmness of the skin, the resistance and binding force of tissues, and the support of cell adhesion.

The collagen can be categorized into animal collagen such as animal collagen such as cow skin, pork skin, vegetable collagen such as fruits, vegetables, seeds, nuts, mushrooms, marine collagen such as seaweed, fish, fish scales, and skin, and mineral chelate according to the present invention The collagen used for the production of collagen peptide may be any one or more selected from the group consisting of animal collagen, vegetable collagen and marine collagen.

The mineral chelate collagen peptide is characterized by first 1) adding a collagen enzyme to hydrolyze it to form a collagen peptide (step 1 in the present invention is also referred to as a'collagen nanonization step').

The collagen is often referred to as collagen and is a fiber protein found in most animals, especially mammals. It accounts for most of all connective tissue in the body, such as skin and cartilage. The collagen has a triple spiral structure in which three polypeptide chains are twisted, and the average molecular weight of collagen is 300,000 Da (Dalton, Dalton), which has a large molecular weight.

In order for the collagen having such a large molecular weight to be absorbed into the body, the process of digestion in the stomach must be preceded. In the method for preparing the mineral chelate collagen peptide of the present invention, the collagen is hydrolyzed by adding an enzyme for rapid absorption in the body. And degrading into a collagen peptide.

The average molecular weight of the mineral chelate collagen peptide is 200 Da to 500 Da, and its size is nano-scaled to 0.1 nm to 10 nm. Due to its small molecular weight and small size, the effect of being rapidly absorbed into the body or the skin before the digestion process is obtained. Shows.

Here, the enzyme used in the collagen nanosizing step is a protease, and includes any one or more selected from the group consisting of collagenase, trypsin, papain, pepsin, and alkalase, and a hydrolysis reaction to break down collagen into collagen peptides. May be performed at 50 to 70°C for 2 to 24 hours.

After the collagen nanonization step, the present invention may include 2) adding a mineral to the collagen peptide to form a chelate collagen peptide (step 2 in the present invention is also referred to as a'collagen peptide chelation step').

The mineral is characterized in that it is any one or more hydroxides or sulfur oxides selected from the group consisting of Cu, Zn, Fe, Se, Cr, Mg, Mn and Co, and the terminal group of the amino acid is NH ²⁺ to NH ³⁺ While forming a covalent bond, stabilization is performed by adding an ionic substance in the form of adding minerals instead of H ions of the COOH group.

The mineral may be used in an amount of 1 to 20 parts by weight compared to 100 parts by weight of the collagen peptide, and mineral chelate collagen peptide may be obtained with high purity without unreacted mineral within the above range.

Chelate refers to a bond formed when a ligand having a plurality of coordination bonds with a metal ion coordinates with a metal, or a complex produced by the bond. In the present invention, a non-covalent electron pair that does not participate in the covalent bond of the amino group bound to the alpha carbon of the amino acid forms a complete coordination bond with the mineral to form a chelated collagen peptide.

The present invention can improve the preservation or stability of the mochi cake through the chelation of these collagen peptides and minerals, and can also exhibit the effect of improving the absorption rate of minerals with collagen peptides in the body.

Thereafter, the method for preparing the mineral chelate collagen peptide may further include any one or more steps selected from the group consisting of purification, sterilization, and drying steps, and a high purity mineral chelate collagen peptide may be produced through the purification step. The purification step may be achieved by filtering and separating unreacted enzymes and minerals, by-products, and the like, of a high molecular weight or large-sized collagen peptide that is not hydrolyzed to an appropriate molecular weight and size by the collagen nanonization step of step 1).

In addition, microorganisms harmful to the human body may be removed through physical or chemical treatment. It can be added to heat-resistant instruments (for example, glass utensils, ceramics, some metal products, etc.) and heated at 70 to 90°C for 1 to 5 hours to dry heat sterilize harmful microorganisms and bacteria.

In addition, depending on the type of the final product, a drying step using a freeze dryer or a spray dryer may be additionally performed.

The present invention provides a mineral chelate collagen peptide according to the method described above, and provides a mineral chelate collagen peptide represented by the following [Formula 1].

[Formula 1]

Here, R represents a side chain that determines the type of amino acid, and M is any one or more selected from the group consisting of Cu, Zn, Fe, Se, Cr, Mg, Mn and Co.

4. Step of aging the dough (S400)

The step of aging the dough (S400) is a step of aging by storing the dough.

In the step of aging the dough (S400), the dough may be aged by storing the dough at a temperature of 8 to 12° C. for 3 to 5 hours.

5. Heating step (S500)

The heating step (S500) is a step of manufacturing the rice cake by heating the aged dough.

In the heating step (S500), a rice cake may be prepared by heating the aged dough, for example, by mixing a known additive with the aged dough and heating with steam at 150 to 190°C. The rice cake can be manufactured, and the configuration for manufacturing a known rice cake cake using the dough is a well-known technique, and thus a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

Hereinafter, preferred examples and comparative examples of the rice cake containing the mineral chelate collagen peptide used in the present invention will be described in more detail.

1. Experiment of anti-aging and preservation improvement of mineral chelate collagen peptide

Example 1

The marine collagen of fish skin and jellyfish was washed with purified water to remove impurities, and 4 L (liter) of purified water was added to 1 kg of raw material and crushed to 50 µm by chopper. Subsequently, the raw material deodorized by passing through ozone was put into a 0.5w% solution of citric acid and hydrolyzed at 55°C for 24 hours by adding 0.5w% of pepsin protease, and collagen peptide having a molecular weight of 300 to 400 Da and a size of 1 to 5 nm. Got

For the production of mineral chelate collagen peptide, 100 parts by weight of collagen peptide was added by weight to iron content of 1 to 20 parts by weight using ferric sulfate, followed by chelation while hydrolyzing at 55° C., followed by spray dryer It was dried using to prepare a chelate complex powder of Fe-collagen peptide.

Comparative Example 1

In Example 1, a collagen peptide powder was prepared in the same manner as in Example 1, except that ferric sulfate was not added.

Experimental Example 1

Using the collagen peptides of Example 1 and Comparative Example 1, the effect of preventing aging and preservation of food was tested.

1-1) Food anti-aging experiment

Using the above collagen peptides, anti-aging effects were investigated for rice, rice flour, bread, flour, and agar.

The anti-aging effect is by mixing or evenly spraying 0.05 to 0.3% by weight of collagen peptide in cooked food or ingredients, and after 24 to 72 hours at room temperature, it becomes hard during storage or hardens and discolors through visual observation and sensory testing. Comparison was made, and the results (S; very good, A; good, B; normal, C; poor) are shown in Table 1 below.

division Application example rice Rice flour bread flour Agar Example 1 S S S S A Comparative Example 1 C C C C C

Referring to [Table 1], it was found that the food to which the chelate complex of Fe-collagen peptide of Example 1 was added does not harden even when stored for a long period of time, and also has less discoloration.

1-2) Experiment to improve the preservation effect

In order to understand the effect of improving preservation when added to porridge, rice, bread, and rice flour using the collagen peptide, mix or evenly distribute 0.05 to 0.2% by weight of collagen peptide with rice porridge, abalone porridge, bread, and white rice at 24 to 72 at room temperature. After the passage of time, the rotting odor (odor) was identified, and the results are shown in [Table 2].

On the other hand, in order to quantitatively determine the effect of improving storage, the total number of bacteria in Example 1 and Comparative Example 1 were compared.

The total number of bacteria was added to 12.5 g of the sample, 112.5 ml of peptone water was added, and the homogenized one was diluted with 1 ml of the sample solution. As a result, 1 ml of each step was aseptically dispensed into 3 sterile Petri dishes and 46 to 46 15 ml of PCA (Plate Count Agar) maintained at 47°C was added aseptically and mixed with the test solution.

After solidification, the medium was incubated at 37° C. for 24 hours, and the plates that produced 50 to 400 colonies per plate were selected to obtain cfu per g of counting samples.

division Application example Remark Rice porridge Dough bread White rice The total number of bacteria is expressed as (Log cfu/g) Example 1 4.42±0.04 5.23±0.06 5.64±0.04 5.21±0.05 Comparative Example 1 9.98±0.06 12.25±0.05 9.85±0.05 10.33±0.06

Referring to [Table 2], it was found from the results of the total number of bacteria that the food to which the chelate complex of Fe-collagen peptide of Example 1 was added was significantly improved.

2. Sensory evaluation of rice cake containing mineral chelate collagen peptide

Example 2

First, the rice was washed with water, soaked, soaked and dehydrated, and the dehydrated rice was crushed to prepare rice flour.

Next, 60 parts by weight of the rice flour, 6 parts by weight of trehalose, 7 parts by weight of tapioca starch, 5 parts by weight of wheat starch, 0.8 parts by weight of collagen peptide, 2 parts by weight of sugar, 1 part by weight of plum fermentation broth and 25 parts by weight of purified water After mixing and stirring to prepare a dough.

Subsequently, the dough was stored at a temperature of 9 to 10° C. for 4 hours to age the dough, and steam cake was heated to prepare the rice cake.

Comparative Example 2

The rice cake was prepared through the same ingredients and steps as in Example 2, and in Comparative Example 2, unlike Example 2, the mineral chelate collagen peptide (chelated complex of Fe-collagen peptide prepared in Example 1) and the plum fermentation broth were included. The cake was prepared without the cake.

Experimental Example 2

Sensory evaluation was performed using the rice cake of Example 2 and Comparative Example 2.

<Sensory evaluation>

After preparing the rice cake prepared according to Example 2 and the rice cake prepared according to Comparative Example 2, they were stored at a temperature of 35 to 36° C. for 30 hours, and taste, aroma, texture, and preference for the rice cake Sensory evaluation was conducted on the back, and the results are shown in [Table 4] below.

The sensory test was conducted on 30 general consumers, and the scoring and evaluation criteria used the 9-point scoring method, and are shown in [Table 3] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division Taste (flavor) Incense (smell) Texture (material) Texture Overall preference Example 2 8.5 8.5 8.4 8.6 8.5 Comparative Example 2 6.8 6.9 7.1 7.1 7.0

Referring to [Table 4], it can be seen that the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the rice cake prepared according to Example 2 are superior to those of the rice cake according to Comparative Example 2. there was.

This is because the rice cake prepared according to Example 2 includes mineral chelate collagen peptide (chelated complex of Fe-collagen peptide prepared in Example 1) and plum fermentation broth to prevent aging of the rice cake and improve preservation, flavor, It is judged that the taste of the consumer is satisfied by improving the texture.

The preferred embodiments of the present invention have been described above with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may use the present invention in other specific forms without changing its technical spirit or essential features. It will be understood that it can be implemented. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not limiting.

Claims (5)

Rice immersion, soaking and dehydration step (S100) of washing and soaking the rice, followed by dehydration;
A crushing step (S200) of crushing the dehydrated rice to produce rice flour;
Mixing step (S300) to prepare the dough by mixing trehalose, tapioca starch, wheat starch, collagen peptide, sugar, plum fermentation broth and purified water to the rice flour;
Dough material aging step of storing and aging the dough (S400); And
Including the heating step (S500) to prepare the rice cake by heating the aged dough,
The plum fermentation broth is immersed in purified water and heated for 1 to 3 hours at a temperature of 90 to 95° C., and then cooled for 10 to 30 minutes at a temperature of 5 to 20° C. to remove seeds from the plum and remove them, Enzyme decomposes the flesh of the plum, but the enzyme is 0.02 to 0.06 parts by weight of alphaamylase, 0.01 to 0.04 parts by weight of pectinase, 0.02 to 0.05 parts by weight of cellulase, and 0.01 to 0.03 of protease Part by weight is used, the enzymatic decomposition is performed for 5 to 10 hours at a temperature of 45 to 50°C, and the flesh of the enzymatically decomposed plum is stored and aged, and the aging is 2 to 4 months at a temperature of 5 to 10°C. It is carried out for a while, filtering the pulp of the aged plum using a filter, concentrating and sterilizing the pulp of the filtered plum to prepare a plum concentrate, 0.05 to 0.15 parts by weight of vegetable lactic acid bacteria with respect to 100 parts by weight of the plum concentrate After mixing in a weight ratio, the fermentation broth is prepared through a fermentation process for 5 to 15 days at a temperature of 5 to 10° C., however, Lactobacillus Plantarum is used as the vegetable lactic acid bacteria. How to make a cake.
According to claim 1,
In the rice immersion, soaking and dehydration step (S100), the washed rice is immersed in water at a temperature of 15 to 25° C. for 3 to 5 hours, soaked, and then dehydrated.
The grinding step (S200) is filtered using a sieve of 50 to 200 mesh (mesh) to produce rice flour,
In the step of aging the dough (S400), the dough is stored at a temperature of 8 to 12° C. for 3 to 5 hours to mature the dough.
According to claim 2,
In the mixing step (S300), the dough is 50 to 70 parts by weight of rice flour, 4 to 8 parts by weight of trehalose, 5 to 10 parts by weight of tapioca starch, 3 to 6 parts by weight of wheat starch, 0.1 to 1.5 parts by weight of collagen peptide, sugar 1 to 3 parts by weight, 0.5 to 1.5 parts by weight of the fermentation broth of plum and 20 to 30 parts by weight of purified water The method of producing a cake characterized in that it is included.
delete Cake according to any one of claims 1 to 3, characterized in that produced by the manufacturing method.

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