JP6345302B1 - Sticky rice mugwort rice cake with red beans and method for producing the same - Google Patents
Sticky rice mugwort rice cake with red beans and method for producing the same Download PDFInfo
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Abstract
【課題】ヨモギの味と香りが生きていて、凝集性、付着性、弾力性、咀嚼性および粘着性などの食感に優れている、小豆あん入りもち米ヨモギ餅の製造方法の提供。【解決手段】（ａ）ヨモギを切断した後、１００〜１２０℃の熱水で１〜３分間茹で、１５〜２５％の水分を除去した後、−１０〜−３０℃で冷凍保管する段階と、（ｂ）前記冷凍ヨモギを３５〜４５％の水分を除去して解凍し、もち米を水に浸漬させて、天日塩及び砂糖と混合した後、これに前記解凍したヨモギを混合して混合物を製造する段階と、（ｃ）（ｂ）で得られた混合物を蒸熟してもち米ヨモギ飯粒を製造する段階と、（ｄ）前記もち米ヨモギ飯粒をパンチング機に入れて１次すり潰ししたもち米ヨモギ餅を全体すり潰し比率が３０〜７０％となるように更にすり潰した後、ザク切りくるみの含まれた小豆あんを充填させて成形する段階とを含んでなる、小豆あん入りもち米ヨモギ餅の製造方法。【選択図】図１[Problem] To provide a method for producing glutinous rice mugwort rice cake with red beans, wherein the taste and scent of mugwort are alive and have excellent texture such as cohesiveness, adhesion, elasticity, chewing property and stickiness. (A) After severing mugwort, removing 15-25% water with hot water at 100-120 ° C. for 1-3 minutes and freezing at −10-30 ° C .; (B) The frozen mugwort is thawed by removing 35 to 45% of water, and the glutinous rice is soaked in water and mixed with sun salt and sugar, and then the thawed mugwort is mixed with the mixture. A step of producing, a step of producing glutinous rice mugwort rice grains by steaming the mixture obtained in (c) and (b), and (d) sticky rice obtained by first putting the glutinous rice mugwort rice grains in a punching machine A step of filling the mugwort rice bran so that the total grind ratio of the mugwort becomes 30 to 70%, and then filling and molding the red bean sauce containing the zaku chopped walnuts. Production method. [Selection] Figure 1
Description
本発明は、小豆あん入りもち米ヨモギ餅およびその製造方法に関し、より詳細には、ヨモギの前処理によって味と香りが生きていて、蒸熟したもち米のすり潰しにより食感に優れている、小豆あん入りもち米ヨモギ餅およびその製造方法に関する。 The present invention relates to glutinous rice mugwort with red beans and a method for producing the same, and more specifically, the taste and aroma are alive by the pretreatment of mugwort, and the texture is excellent by mashing the steamed glutinous rice. The present invention relates to glutinous rice mugwort with red beans and a method for producing the same.
米の澱粉は、多糖類であるアミロース（ａｍｙｌｏｓｅ）とアミロペクチン（ａｍｙｌｏｐｅｃｔｉｎ）から構成される。うるち米は、透明であり、１５〜２０％のアミロースと８０〜８５％のアミロペクチンから構成され、もち米は、白っぽく、不透明であり、アミロペクチンのみから構成されている。
うるち米ともち米は澱粉組職上、大きな差があるため、もち米でご飯や餅を作るとうるち米に比べて非常に粘りがある性質を示し、長い間おいてもあまり固まらず、弾力性と柔らかさを長期間維持するので、もち米加工食品の品質にも大きな差を示す。
Rice starch is composed of the polysaccharides amylose and amylopectin. The sticky rice is transparent and is composed of 15 to 20% amylose and 80 to 85% amylopectin, and the glutinous rice is whitish and opaque, and is composed only of amylopectin.
Because glutinous rice and glutinous rice have a big difference in starch organization, making rice and rice cake with glutinous rice shows a very sticky property compared with glutinous rice, it does not harden even for a long time, and it has elasticity Since the softness is maintained for a long time, the quality of the processed glutinous rice shows a big difference.
もち米を糊化（ｇｅｌａｔｉｎｉｚａｔｉｏｎ）させて作った製品を常温で長期間放置する場合、澱粉分子が水素結合をすることで、水が外に抜けて部分的に結晶性構造を形成する老化（ｒｅｔｒｏｇｒａｄａｔｉｏｎ）により硬くなる。
澱粉の老化には澱粉の種類、アミロースとアミロペクチンの組成、貯蔵温度、ｐＨ、水分含量および添加物も影響を及ぼす。したがって、澱粉の老化を抑制するために、トレハロース、界面活性剤、乳化剤、オリゴ糖、生澱粉糖化型アミラーゼを添加する試みが多く行われてきた。
When a product made by gelatinizing glutinous rice is left at room temperature for a long period of time, the starch molecules hydrogen bond, so that water escapes to the outside and partially forms a crystalline structure (retrogradation) ) Becomes harder.
Starch aging is also affected by starch type, amylose and amylopectin composition, storage temperature, pH, moisture content and additives. Therefore, many attempts have been made to add trehalose, surfactants, emulsifiers, oligosaccharides, and raw starch saccharified amylase to suppress starch aging.
通常、餅はもち米を水に浸漬し、蒸煮して臼でつき、粘りを出すようにした後、一定の大きさと形に切断して製造する。つきたての餅の澱粉はα化されており、消化は良いが放置すると乾燥してβ型に変化し、硬くて味が悪く、消化性も劣る。
しかし、これを蒸熟すると元通りに回復して柔らかく消化も良い。
特許文献１（固まらない餅の製造方法および前記方法で製造された餅）は、（ａ）穀物を水浸した後、水気を除去する段階と、（ｂ）前記水気が除去された穀物を粉砕した後、水を添加して再粉砕する段階と、（ｃ）前記再粉砕された穀物を蒸煮する段階と、（ｄ）前記蒸煮された穀物を冷ました後、小麦粉を添加し、パンチングして餅を製造する段階とを含んでなる、長期間固まらない餅の製造方法である。
しかし、これは穀物を複数回粉砕するので製造時間が長く、小麦粉が添加されるので純粋な餅ではない。
Usually, koji is made by immersing glutinous rice in water, steaming it with a mortar, making it sticky, then cutting it into a certain size and shape. The starch of freshly made koji is pregelatinized and is digestible, but if left untreated, it will dry and change to β-type, it is hard and tastes bad, and the digestibility is poor.
However, when it is steamed, it is restored to its original state and soft and easy to digest.
Patent Document 1 (a method for producing a koji that does not solidify and a koji produced by the above method) includes (a) a step of removing moisture after the grain is immersed in water, and (b) crushing the grain from which the moisture has been removed. Thereafter, adding water and re-grinding; (c) steaming the re-ground grain; and (d) cooling the steamed grain, adding flour and punching A method for producing a koji that does not harden for a long period of time.
However, this is not a pure rice cake because the grain is pulverized several times and the production time is long and the flour is added.
特許文献２（餅製造方法およびこれによる切り餅の製造方法）はもち米を洗浄、淡水への浸漬、脱水および粉砕してもち米粉砕物を製造する段階と、もち米粉砕物を蒸煮して餅ベースを製造する段階と、前記餅ベースに反復的な衝撃を加えて、粘度が強化された餅を製造する粘度強化段階と、前記餅の風味を向上させるために前記餅を零度以上の温度で熟成させる段階とを含む。
しかし、これは粘度を強化させるために餅ベースに反復的な衝撃を加えるものである。
かように、以上の従来技術は本発明の技術的構成と全く異なるものである。
Patent Document 2 (a method for producing rice bran and a method for producing chopped rice cake by this method) is a step of washing glutinous rice, immersing it in fresh water, dehydrating and pulverizing it to produce a crushed rice product, Producing a base, applying a repetitive impact to the cocoon base to produce a viscosity-enhanced cocoon, and increasing the viscosity of the cocoon at a temperature of zero or more to improve the flavor of the cocoon. Aging.
However, this is a repetitive impact on the heel base to enhance the viscosity.
Thus, the above prior art is completely different from the technical configuration of the present invention.
また、特許文献３（塩蔵熟成されたヨモギを含有するヨモギ餅およびその製造方法）は１年以上のヨモギ塩蔵熟成段階と、もち米を水に浸漬、洗浄した後に粉砕するもち米前処理段階と、粉砕されたもち米粉を蒸して餅状態に加工する１次蒸熟段階と、前記１次蒸熟されたもち米餅と１年以上塩蔵熟成されたヨモギとを混合して再び蒸熟する段階と、２次蒸熟されたヨモギ餅を４０〜６０℃に冷却する段階と、冷却させたヨモギ餅を一定の大きさにカットする切断段階と、カットされた切り餅状態のヨモギ餅を再び混合してパンチングする段階とを含むことを特徴とする、塩蔵熟成されたヨモギを含有するヨモギ餅の製造方法を提供する。
しかし、これは餅の粘りは向上させることができるが、蒸熟および切断工程で製造に時間が所要されて煩わしいという問題点がある。
Patent Document 3 (a mugwort koji containing salted and aged mugwort and a method for producing the same) includes a mugwort salted and aged stage for more than one year, a glutinous rice pretreatment stage in which glutinous rice is soaked in water, washed and ground. Steaming the crushed glutinous rice flour into a koji state, mixing the first ripened glutinous rice bran with mugwort that has been salted and aged for more than one year, and ripening again; Punching by mixing again the stage of cooling the second steamed mugwort to 40-60 ° C, the cutting stage of cutting the cooled mugwort to a certain size, and the cut mugwort mugwort And a step for producing a mugwort wormwood containing a salted and aged mugwort.
However, this can improve the stickiness of the koji, but there is a problem that it takes time to manufacture in the ripening and cutting processes and is troublesome.
一方、特許文献４（ヨモギ餅の製造方法）はヨモギの葉をスチームで７〜１３分間蒸した後、温水で洗浄して脱水する第１工程と、もち米粉１６００ｇをスチームで１７〜２３分間蒸す第２工程と、前記第１工程のヨモギの葉１０００ｇを前記第２工程のもち米粉に添加した後、スチームで２７〜３３分間蒸す第３工程と、前記第３工程の内容物を餅押出機で粉砕押出する第４工程と、前記第４工程の内容物を餅パンチング機に投入して分あたり４００〜５００回で３〜５分間パンチングする第５工程と、前記第５工程の内容物を１回摂取分単位で個別包装する第６工程から構成される。
しかし、これは３回の蒸熟工程であって、その製造方法が煩わしい短所を有している。
On the other hand, in Patent Document 4 (a method for producing mugwort), the first step of steaming mugwort leaves with steam for 7 to 13 minutes, followed by washing with warm water and dehydration, and 1600 g of glutinous rice flour with steam for 17 to 23 minutes The second step, the third step of adding 1000 g of mugwort leaves of the first step to the glutinous rice flour of the second step, and then steaming for 27 to 33 minutes with steam; The fourth step of pulverizing and extruding at step 5, the fifth step of putting the contents of the fourth step into a punching machine and punching at 400 to 500 times per minute for 3 to 5 minutes, and the contents of the fifth step Consists of a sixth step of individual packaging in a single intake unit.
However, this is a three-time ripening process, and its manufacturing method has a disadvantage.
また、従来のもち米ヨモギ餅は、主材料であるもち米粉とヨモギを一定の比率で混合して、副材料である砂糖や塩を混ぜ、蒸し器で蒸熟した後、棒状の餅、きなこ餅または松葉餅などに成形して、炒めたきな粉や米粉またはピザパウダーを被覆して作る。
ところが、このようなもち米ヨモギ餅は、硬度（ｈａｒｄｎｅｓｓ）、凝集性（ｃｏｈｅｓｉｖｅｎｅｓｓ）、付着性（ａｄｈｅｓｉｖｅｎｅｓｓ）および粘着性（ｇｕｍｍｉｎｅｓｓ）が増加して口の中でくっつく現象が顕著であり、弾力性（ｓｐｒｉｎｇｎｅｓｓ）や咀嚼性（ｃｈｅｗｉｎｅｓｓ）が低いので、食感が劣るという短所がある。
また、ヨモギの葉をすり潰してヨモギペーストまたはヨモギパウダーを作るため食感が劣り、ヨモギの葉が酵素により変質してヨモギの味、香りおよび色が良くないという問題点があった。
In addition, the traditional glutinous rice mugwort is mixed with the main ingredients glutinous rice flour and mugwort in a certain ratio, mixed with sugar and salt, which are auxiliary ingredients, and then steamed in a steamer, then stick-shaped rice cake, kinako rice cake Alternatively, it is formed into a matsutake mushroom, etc. and covered with fried kinako, rice flour or pizza powder.
However, such glutinous rice mugwort has a remarkable phenomenon of sticking in the mouth due to increased hardness, cohesiveness, adhesion and adhesiveness. (Springness) and chewability (chewness) are low, so there is a disadvantage that the texture is inferior.
In addition, since the mugwort leaves are ground to make mugwort paste or mugwort powder, the texture is inferior, and the mugwort leaves are altered by enzymes, and the taste, aroma and color of mugwort are not good.
本発明は、かかる従来技術の問題点を解決するために案出されたもので、その目的は、ヨモギの前処理によって味と香りが生きていて、蒸熟したもち米をすり潰すことにより、凝集性、付着性、弾力性、咀嚼性および粘着性などの食感に優れている、小豆あん入りもち米ヨモギ餅の製造方法を提供することにある。
本発明の他の目的は、ヨモギの前処理によって味と香りが生きていて、蒸熟したもち米をすり潰すことにより食感に優れている、小豆あん入りもち米ヨモギ餅を提供することにある。
The present invention has been devised to solve the problems of the prior art, and its purpose is that the taste and aroma are alive by the pretreatment of mugwort, and the glutinous glutinous rice is ground. An object of the present invention is to provide a method for producing glutinous rice mugwort rice cake with red beans, which is excellent in texture such as cohesiveness, adhesion, elasticity, chewability and adhesiveness.
Another object of the present invention is to provide a sticky rice mugwort rice cake with red beans, which has a taste and aroma alive by pre-treatment of mugwort and is excellent in texture by mashing steamed rice. is there.
上記の目的を達成するために、本発明は、（ａ）ヨモギの葉と茎を１／８〜１／１２の大きさに切断した後、１００〜１２０℃の熱水で１〜３分間茹でて酵素を失活させ、茹でたヨモギを１次脱水させて１５〜２５％の水分を除去した後、−１０〜−３０℃の冷凍室で冷凍保管する段階と、
（ｂ）前記冷凍されたヨモギを常温で自然解凍し、ヨモギを２次脱水させて３５〜４５％の水分を除去して解凍したヨモギを作り、もち米を水に浸漬させて、天日塩および砂糖からなる副材料と混合した後、これに前記解凍したヨモギを混合してもち米とヨモギの混合物を製造する段階と、
（ｃ）前記（ｂ）段階で得られたもち米とヨモギの混合物を蒸熟してもち米ヨモギ飯粒を製造する段階と、
（ｄ）前記もち米ヨモギ飯粒をパンチング機に入れて１次すり潰ししたもち米ヨモギ餅を前記パンチング機で２次すり潰しした後、成形機でザク切りくるみの含まれた小豆あんを充填させて成形することで小豆あん入りもち米ヨモギ餅を製造する段階であって、前記もち米ヨモギ餅の全体すり潰し比率が３０〜７０％である段階とを含んでなる、小豆あん入りもち米ヨモギ餅の製造方法を提供する。
また、本発明は、小豆あん入りもち米ヨモギ餅の全体重量に対して、もち米５０〜６０重量％、ヨモギ２０〜２５重量％、小豆あん１７〜２３重量％、くるみ２〜５重量％、天日塩０．１〜１重量％および砂糖０．５〜１．５重量％を含む、もち米ヨモギ餅を提供する。
また、本発明は上記の方法によって製造されたもち米ヨモギ餅を提供する。
In order to achieve the above object, the present invention includes (a) cutting a mugwort leaf and stem into a size of 1/8 to 1/12, and then boiling it with hot water at 100 to 120 ° C. for 1 to 3 minutes. Deactivating the enzyme, dehydrating boiled mugwort to remove 15 to 25% of water, and storing it in a freezer at -10 to -30 ° C;
(B) The frozen mugwort is naturally thawed at room temperature, the mugwort is secondarily dehydrated to remove 35 to 45% of water to make a thawed mugwort, and the glutinous rice is soaked in water to make salt and sugar Mixing with the auxiliary material consisting of, and then mixing the thawed mugwort with this to produce a mixture of sticky rice and mugwort,
(C) producing a glutinous rice mugwort rice grain by steaming the mixture of glutinous rice and mugwort obtained in step (b);
(D) After the glutinous rice mugwort rice grains are put into a punching machine and first ground, the glutinous rice mugwort rice cake is secondarily ground with the punching machine and then filled with red bean paste containing zaku walnuts in the molding machine. A step of producing a sticky rice mugwort rice cake with red bean paste, wherein the whole crushed ratio of the sticky rice mugwort rice cake is 30 to 70%, Provide a method.
In addition, the present invention relates to 50 to 60% by weight of glutinous rice, 20 to 25% by weight of mugwort, 17 to 23% by weight of red bean paste, 2 to 5% by weight of walnuts, A glutinous rice mugwort meal comprising 0.1 to 1% by weight of sun salt and 0.5 to 1.5% by weight of sugar is provided.
The present invention also provides glutinous rice mugwort produced by the above method.
本発明によれば、ヨモギの前処理によって味と香りが生きていて、蒸熟したもち米をすり潰すことにより食感に優れている、小豆あん入りもち米ヨモギ餅を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the taste and aroma are alive by the pre-processing of a mugwort, and it can provide the glutinous rice mugwort rice cake with azuki bean which is excellent in texture by crushing the steamed glutinous rice.
本発明は、（ａ）ヨモギの葉と茎を１／８〜１／１２の大きさに切断した後、１００〜１２０℃の熱水で１〜３分間茹でて酵素を失活させ、茹でたヨモギを１次脱水させて１５〜２５％の水分を除去した後、−１０〜−３０℃の冷凍室で冷凍保管する段階と、（ｂ）前記冷凍されたヨモギを常温で自然解凍し、ヨモギを２次脱水させて３５〜４５％の水分を除去して解凍したヨモギを作り、もち米を水に浸漬させて、天日塩および砂糖からなる副材料と混合した後、これに前記解凍したヨモギを混合してもち米とヨモギの混合物を製造する段階と、（ｃ）前記（ｂ）段階で得られたもち米とヨモギの混合物を蒸熟してもち米ヨモギ飯粒を製造する段階と、（ｄ）前記もち米ヨモギ飯粒をパンチング機に入れて１次すり潰ししたもち米ヨモギ餅を前記パンチング機で２次すり潰しした後、成形機でザク切りくるみの含まれた小豆あんを充填させて成形することで小豆あん入りもち米ヨモギ餅を製造する段階であって、前記もち米ヨモギ餅の全体すり潰し比率が３０〜７０％である段階とを含んでなる、小豆あん入りもち米ヨモギ餅の製造方法に関する。 In the present invention, (a) mugwort leaves and stems were cut to a size of 1/8 to 1/12, then boiled with hot water at 100 to 120 ° C. for 1 to 3 minutes to deactivate the enzyme, and boiled After dehydrating the mugwort to remove 15 to 25% of moisture, storing it in a freezer at −10 to −30 ° C., and (b) naturally thawing the frozen mugwort at room temperature, Is dehydrated to remove 35 to 45% of water to make a thawed mugwort, soaked glutinous rice in water and mixed with secondary ingredients consisting of sun salt and sugar, and then thawed mugwort A step of producing a mixture of glutinous rice and mugwort after mixing; (c) a step of producing glutinous rice mugwort rice grains by steaming the mixture of glutinous rice and mugwort obtained in step (b); and (d) Sticky rice mugwort rice cake with rice grains sprinkled in a punching machine A step of producing a glutinous rice mugwort rice cake with red bean paste by filling and forming the red bean paste containing zaku chopped walnuts with a molding machine after secondarily crushing with the punching machine, The whole crushed ratio of 30-70% is included, The manufacturing method of the glutinous rice mugwort rice cake containing an adzuki bean paste is included.
本発明の前記もち米ヨモギ餅の製造方法に使用されるヨモギ（ｗｏｒｍ−ｗｏｏｄｓ、ｍｕｇｗｏｒｔ）は、キク科に属する多年草である。韓国では、約３８種類余りが分布して、漢拏山のヨモギ、江原道や智異山のカワラヨモギ、西海岸地域のもぐさ、および江華島のチョウセンヨモギなどがある。
前記ヨモギは、漢方では慢性胃腸病、駆虫、悪臭除去、下部腹痛、喘息および止血などに効果があり、消化を助けて血液をきれいにして利尿作用、強壮作用および美容に良いと知られている。この他に、ヨモギの消炎効果、抗菌および抗癌効果、血中エタノール濃度低下効果、抗酸化効果などの生理活性作用が報告されている。
また、ヨモギの精油成分による抗突然変異効果、カワラヨモギの肝機能保護効果、抗炎症効果などが報告され、ヤセオシディンやセサミンなどヨモギが含む多様な成分は胃潰瘍や癌、高脂血症などに特に効果があると知られており、広くは糖尿や各種肝機能障害にも効果があると知られている。
前記ヨモギは多量の繊維質を含んでおり、腸の連動運動と粘液分泌を円滑にして快便を助けるだけでなく、ヨモギの血液循環機能は胃の粘膜の血行が改善するようにすることで胃腸と腸を丈夫にすることが知られている。
若いヨモギの植物体１００ｇあたり、蛋白質５．２ｇ、脂質０．８ｇ、糖質４．０ｇ、繊維３．７ｇ、灰分２．０ｇが入っており、無機物とビタミンとして９３ｍｇのカルシウム、５５ｍｇのリン、１０．９ｍｇの鉄、７９４０ＩＵのビタミンＡ、０．４４ｍｇのビタミンＢ１、０．１６ｍｇのビタミンＢ２、４．５ｍｇのナイアシン、２０ｍｇのビタミンＣなどが含まれていると報告されている。
最近は、ヨモギの独特の香りと味を活用した麺、菓子、飲料代用食品が開発されている。ヨモギの茎と葉を採取して日陰で乾燥させた後、薬用として広く使用してきただけでなく、お茶を沸かしたり、汁物、餅、チヂミ、ナムルなどの食材としても広く使用したりしてきた。
その中でも、特にヨモギ餅はヨモギの葉を取ってすり潰し、うるち米粉の中に入れ、緑色になるように練った後、切り餅にして食べる風習が伝えられている。
The mugwort (worm-woods, mugwort) used in the method for producing the glutinous rice mugwort meal of the present invention is a perennial belonging to the family Asteraceae. In Korea, about 38 types are distributed, including mugwort on Hallasan Mountain, riverwood mugwort on Gangwon-do and Mt. Jiri, moss on the west coast, and mugwort on Ganghwa Island.
Said mugwort is effective in chronic gastrointestinal disease, anthelmintic, odor removal, lower abdominal pain, asthma and hemostasis in Kampo, and is known to be good for diuresis, tonicity and beauty by helping digestion to clean blood . In addition, bioactive actions such as anti-inflammatory effect, antibacterial and anticancer effect of mugwort, blood ethanol concentration lowering effect and antioxidant effect have been reported.
In addition, antimutagenic effects of essential oil components of mugwort, liver function protecting effect of mugwort, and anti-inflammatory effects have been reported, and various components including mugwort such as yaseosidin and sesamin are particularly effective for gastric ulcer, cancer, hyperlipidemia, etc. It is known to be effective for diabetes and various liver dysfunctions.
The mugwort contains a large amount of fiber and not only facilitates the intestinal movement and mucus secretion, but also facilitates comfortable stool, and the blood circulation function of mugwort improves the circulation of the mucous membrane of the stomach. It is known to make the stomach and intestines strong.
100g of young mugwort plant contains 5.2g of protein, 0.8g of lipid, 4.0g of carbohydrate, 3.7g of fiber, 2.0g of ash, 93mg calcium as mineral and vitamin, 55mg phosphorus, It is reported to contain 10.9 mg iron, 7940 IU vitamin A, 0.44 mg vitamin B1, 0.16 mg vitamin B2, 4.5 mg niacin, 20 mg vitamin C, and the like.
Recently, noodles, confectionery, and beverage substitute foods utilizing the unique scent and taste of mugwort have been developed. After collecting mugwort stems and leaves and drying them in the shade, they have not only been widely used for medicinal purposes, but have also been used widely for cooking tea and other ingredients such as soups, rice cakes, chijimi and namul.
Among them, the mugwort rice cake is said to have a custom of eating mugwort leaves, crushing them, putting them in glutinous rice flour, kneading them to become green, and then eating them as chopped rice cakes.
本発明の前記もち米ヨモギ餅の製造方法において、前記（ａ）段階は、ヨモギの葉と茎を１／８〜１／１２の大きさに切断した後、１００〜１２０℃の熱水で１〜３分間茹でて酵素を失活させる段階、および茹でたヨモギを１次脱水させて１５〜２５％の水分を除去した後、−１０〜−３０℃の冷凍室で冷凍保管する段階を含むことができる。 In the method for producing the glutinous rice mugwort of the present invention, the step (a) is performed by cutting the mugwort leaves and stems into a size of 1/8 to 1/12, and then using hot water at 100 to 120 ° C. Boil for 3 minutes to inactivate the enzyme, and boiled mugwort for primary dehydration to remove 15-25% water, and then store frozen in a freezer at -10 to -30 ° C. Can do.
本発明の前記もち米ヨモギ餅の製造方法において、前記（ｂ）段階は、前記冷凍されたヨモギを常温で自然解凍し、ヨモギを２次脱水させて３５〜４５％の水分を除去した後、ヨモギを水に浸漬したもち米および副材料と混合する段階を含むことができる。 In the method for producing glutinous rice mugwort rice bran of the present invention, the step (b) is performed by naturally thawing the frozen mugwort at room temperature, dehydrating the mugwort to remove 35 to 45% of water, Mixing mugwort with glutinous rice and secondary ingredients soaked in water may be included.
本発明の前記もち米ヨモギ餅の製造方法において、前記もち米ヨモギ餅の全体のすり潰し比率は３０〜７０％であることができる。
本発明の前記もち米ヨモギ餅の製造方法において、前記もち米ヨモギ餅の全体すり潰し比率が３０％未満か７０％を超過する場合、もち米ヨモギ餅の食感が劣るという問題点がある。
In the method for producing the glutinous rice mugwort meal of the present invention, the total crushed ratio of the glutinous rice mugwort meal may be 30 to 70%.
In the method for producing the glutinous rice mugwort mash according to the present invention, when the total crushed ratio of the glutinous rice mugwort mash is less than 30% or exceeds 70%, the texture of the glutinous rice mugwort mash is inferior.
本発明の前記もち米ヨモギ餅の製造方法に使用される前記小豆あん（ｒｅｄ ｂｅａｎ ｐａｓｔｅ）は、小豆に水を入れて沸かした後、茹でた小豆粒を粉砕しながら砂糖や塩を添加して細かく粉砕したこしあんおよび／または茹でた状態のつぶあんであることができるが、前記小豆あんは、嗜好性に優れるため、パン、餅、アイスクリームおよびかき氷などを作る時に広く使用されている。 The red bean paste used in the method for producing the glutinous rice mugwort of the present invention is prepared by adding sugar and salt while crushing the boiled red bean grains after boiling the red beans with water. Although it can be finely crushed and / or boiled, the red beans are widely used when making bread, rice cakes, ice cream, shaved ice, and the like.
また、本発明は、小豆あん入りもち米ヨモギ餅の全体重量に対して、もち米５０〜６０重量％、ヨモギ２０〜２５重量％、小豆あん１７〜２３重量％、くるみ２〜５重量％、天日塩０．１〜１重量％および砂糖０．５〜１．５重量％を含む、もち米ヨモギ餅に関する。
本発明の前記もち米ヨモギ餅において、前記小豆あんは、こしあんとつぶあんを２：１の重量比で混合した小豆あんにザク切りくるみがさらに含まれることができる。
In addition, the present invention relates to 50 to 60% by weight of glutinous rice, 20 to 25% by weight of mugwort, 17 to 23% by weight of red bean paste, 2 to 5% by weight of walnuts, The present invention relates to glutinous rice mugwort rice bran containing 0.1 to 1% by weight of sun salt and 0.5 to 1.5% by weight of sugar.
In the glutinous rice mugwort of the present invention, the red bean bean can further include zaku chopped walnuts in the red bean bean mixed in a weight ratio of 2: 1.
以下、本発明による前記もち米ヨモギ餅の製造方法をより詳細に説明する。
（１）ヨモギの前処理および保管
ヨモギの変質を防ぎ且つ酵素を失活させるために、ヨモギを採取して葉と柔らかい茎を分離して洗浄した後、粉砕機でヨモギの葉と茎を１／８〜１／１２の大きさに切断する。
ヨモギの葉と茎はすり潰したもち米ヨモギ餅の食感を良くするのに相乗効果を与えるので、粉砕せずに切断して使用した方が良い。
切断したヨモギを１００〜１２０℃の熱水で１〜３分間茹でて酵素を失活させ、１次で１５〜２５％の水分を脱水させた後、−１０〜−３０℃の冷凍室で冷凍保管する。
韓国済州島漢拏山のヨモギは１年に一度収穫されるので、最長１年間保管しながら使用しなければならないため、１次脱水でヨモギの残余水分含量を７５〜８５％にすれば、ヨモギの色や香りが良好に保存されて冷凍保管が容易である。
冷凍されたヨモギを常温で自然解凍して、ヨモギの水分含量の３５〜４５％を２次脱水するのが良い。最終的にヨモギの水分含量は３５〜４５％として、別途の水を添加せず、水に浸漬したもち米と副材料を混ぜた後、蒸煮機で蒸して、小豆あんを用いたもち米ヨモギ餅を作る。全体もち米ヨモギ餅１００重量％に対して、解凍されたヨモギは２０〜２５重量％を使用することが好ましい。
Hereinafter, the method for producing the glutinous rice mugwort meal according to the present invention will be described in more detail.
(1) Pre-treatment and storage of mugwort In order to prevent mugwort alteration and inactivate the enzyme, the mugwort is collected and the leaves and soft stems are separated and washed, and then the mugwort leaves and stems are removed with a grinder. Cut to a size of / 8 to 1/12.
The mugwort leaves and stems are ground and have a synergistic effect on improving the texture of the rice mugwort rice, so it is better to cut and use without crushing.
Boiled mugwort is boiled with hot water at 100 to 120 ° C. for 1 to 3 minutes to inactivate the enzyme, 15 to 25% of water is dehydrated in the primary, and then frozen in a freezer at −10 to −30 ° C. store.
Since mugwort of Jeju Hallasan, South Korea is harvested once a year, it must be stored and used for up to 1 year. Therefore, if the residual water content of mugwort is 75-85% by primary dehydration, the color of mugwort And fragrance are well preserved and easy to store frozen.
It is recommended that the frozen mugwort be naturally thawed at room temperature to secondary dehydrate 35 to 45% of the water content of mugwort. Finally, the moisture content of mugwort is 35-45%, and no additional water is added. After mixing the glutinous rice soaked in the water and the secondary ingredients, steam it in a steamer and use the red bean paste. make. It is preferable to use 20 to 25% by weight of the thawed mugwort with respect to 100% by weight of whole glutinous rice mugwort.
（２）もち米の前処理および原副材料の混合
新もち米を購入して精製水で洗浄した後、室温で非冬季には１〜３時間、冬季には２〜４時間浸漬する。ふやかしたもち米は全体もち米ヨモギ飯粒１００重量％に対して５０〜６０重量％を使用する。
もち米ヨモギ飯粒の味および物性を増大させるために、副材料として塩と砂糖を使用するが、塩は天日塩を全体もち米ヨモギ餅１００重量％に対して０．１〜１重量％使用し、砂糖は０．５〜１．５重量％使用する。
(2) Pretreatment of glutinous rice and mixing of raw auxiliary materials After purchasing new glutinous rice and washing it with purified water, immerse it at room temperature for 1 to 3 hours in non-winter and 2 to 4 hours in winter. The glutinous glutinous rice is used in an amount of 50 to 60% by weight based on 100% by weight of the whole glutinous rice mugwort.
In order to increase the taste and physical properties of glutinous rice mugwort rice grains, salt and sugar are used as auxiliary materials, but salt uses sun salt as a whole and 0.1 to 1% by weight based on 100% by weight of rice mugwort rice. Sugar is used in an amount of 0.5 to 1.5% by weight.
（３）原副材料の蒸熟およびもち米ヨモギ飯粒の製造
ふやかしたもち米５０〜６０重量％にヨモギ２０〜２５重量％、天日塩０．１〜１重量％、砂糖０．５〜１．５重量％を入れてよく混合した後、こしきに盛って蒸煮機に入れ、温度１００〜１２０℃で圧力１．２ｋｇ／ｃｍ2のスチームを用いて２５〜３５分間蒸熟させてもち米ヨモギ飯粒を製造する。
(3) Steaming of raw auxiliary materials and production of glutinous rice mugwort rice grains 50-60 wt% of glutinous glutinous rice, 20-25 wt% of mugwort, 0.1-1 wt% of sun salt, 0.5-1.5 wt% of sugar After mixing well, put it in a steaming machine and steam it at a temperature of 100-120 ° C and steam at a pressure of 1.2 kg / cm 2 for 25-35 minutes. To manufacture.
（４）もち米ヨモギ飯粒のすり潰し（ｃｒｕｓｈ）および小豆あん入りもち米ヨモギ餅の製造
蒸煮したもち米ヨモギ飯粒をパンチング機に入れて２０〜４０秒間パンチングして１次すり潰ししたもち米ヨモギ餅を、前記パンチング機で２次すり潰しする。
もち米ヨモギ飯粒がまだらにすり潰されるとヨモギの粒子と合わさり、口の中で感じる弾力性と咀嚼性の相乗効果を発揮するため食感が良くなり、短所である付着性と粘着性は減少してさらにもち米ヨモギ餅の味を良くする。
前記１次および２次のすり潰しの比率の和が３０〜７０％になる時、成形機でザク切りくるみの混合された小豆あんを充填させて成形することで、小豆あん入りもち米ヨモギ餅を製造する。
(4) Manufacture of glutinous rice mugwort rice grains crush and production of glutinous rice mugwort rice cake with red bean paste Steamed glutinous rice mugwort rice grains are put into a punching machine and punched for 20 to 40 seconds for primary crushed rice mugwort rice cake Secondary crushing with the punching machine.
When glutinous rice mugwort is crushed into mottle, it will combine with mugwort particles to improve the mouthfeel and improve the texture of the mouth, providing a synergistic effect of elasticity and chewing. And to improve the taste of glutinous rice mugwort.
When the sum of the primary and secondary crushed ratios is 30 to 70%, filling the red beans mixed with zaku walnuts with a molding machine and forming them, To manufacture.
以下、本発明を実施例および実験例によってさらに具体的に説明する。下記の実施例および実験例は本発明を実施するための例に過ぎず、本発明の保護範囲を限定するものではない。 Hereinafter, the present invention will be described more specifically with reference to examples and experimental examples. The following examples and experimental examples are only examples for carrying out the present invention, and do not limit the protection scope of the present invention.
＜実施例１〜５および比較例１〜４＞
韓国済州島漢拏山で海風を浴びて育ったヨモギの葉と茎を１／９〜１／１１の大きさに切断し、１１０℃の熱水で２分間茹でて酵素を失活させた後、前記茹でたヨモギを１次脱水させて１５〜２５％の水分を除去し、しかる後に、−２０℃の冷凍室で冷凍保管されたヨモギを常温で自然解凍し、前記ヨモギを２次脱水させて水分含量が４０％となるようにした後、ヨモギを、水に浸漬したもち米と副材料としての天日塩および砂糖と混合した。
前記浸漬したもち米、解凍したヨモギおよび副材料をよく混合した後、こしきに盛って蒸煮機に入れ、温度１１０℃で圧力１．２ｋｇ／ｃｍ2のスチームを用いて３０分間蒸熟させてもち米ヨモギ飯粒を製造した。
前記蒸煮したもち米ヨモギ飯粒を餅パンチング機に入れ、３０秒間パンチングして１次すり潰ししたもち米ヨモギ餅を前記パンチング機で２次すり潰しした後、成形機でザク切りくるみの含まれた小豆あんを充填させて成形することで、小豆あん入りもち米ヨモギ餅を製造した。
上記のすり潰し比率（％）および各成分（重量％）の含量は下記表１のとおりである。
<Examples 1-5 and Comparative Examples 1-4>
After cutting the mugwort leaves and stems grown in the sea breeze on Jeju Island, South Korea into 1/9 to 1/11 size and boiled in hot water at 110 ° C. for 2 minutes to deactivate the enzyme, Boiled mugwort is first dehydrated to remove 15-25% of moisture, and then mugwort frozen in a -20 ° C freezer is naturally thawed at room temperature, and the mugwort is dehydrated secondarily to moisture. After the content was adjusted to 40%, mugwort was mixed with glutinous rice soaked in water and sun salt and sugar as auxiliary materials.
After thoroughly mixing the soaked glutinous rice, thawed mugwort and secondary ingredients, pour it into a steamer and steam it for 30 minutes using steam at a temperature of 110 ° C. and a pressure of 1.2 kg / cm 2. Sticky rice mugwort rice grains were produced.
The steamed glutinous rice mugwort rice grains are put into a punching machine, punched for 30 seconds and ground first, and then the second crushed glutinous rice mugwort is ground with the punching machine, and then a red bean sauce containing zaku chopped walnuts in the molding machine. By filling and molding, glutinous rice mugwort rice cake with red beans was produced.
The above-mentioned grinding ratio (%) and the content of each component (% by weight) are as shown in Table 1 below.
＜実験例１＞すり潰し比率による小豆あん入りもち米ヨモギ餅の物性比較
実施例１〜５および比較例１〜４で製造した小豆あん入りもち米ヨモギ餅の物理的特性を調べるために、テクスチャーアナライザー（ＴＡ−ＸＴ２、Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍ、Ｅｎｇｌａｎｄ）を用いてテクスチャーを測定した。
測定試料の大きさは、５×５×２ｃｍにして２回連続圧搾したときに得られる荷重−変位曲線（ｆｏｒｃｅ ｄｉｓｔａｎｃｅ ｃｕｒｖｅ）から試料の ｔｅｘｔｕｒｅ ｐｒｏｆｉｌｅ ａｎａｌｙｓｉｓ（ＴＰＡ）を３回測定した平均値で示した。
もち米ヨモギ餅の物性は、硬度（ｈａｒｄｎｅｓｓ）、凝集性（ｃｏｈｅｓｉｖｅｎｅｓｓ）、付着性（ａｄｈｅｓｉｖｅｎｅｓｓ）、弾力性（ｓｐｒｉｎｇｉｎｅｓｓ）、 ガム性（ｇｕｍｍｉｎｅｓｓ）、咀嚼性（ｃｈｅｗｉｎｅｓｓ）を前記テクスチャーアナライザー（ｔｅｘｔｕｒｅ ａｎａｌｙｚｅｒ）を用いて測定した結果を下記表２に示すが、その測定条件は次のとおりである。
試料高さ：２０ｍｍ、試験モードと条件：ＴＰＡ、先試験速度：２．０ｍｍ／ｓｅｃ、本試験速度：１．５ｍｍ／ｓｅｃ、後試験速度：２．０ｍｍ／ｓｅｃ、圧縮：試料厚さの３０％、時間：２秒、制動手段：自動、制動力：１０ｇ、プローブ：５０ｍｍ
<Experimental Example 1> Comparison of physical properties of glutinous rice mugwort rice cake with red bean paste according to mashing ratio In order to examine the physical characteristics of red rice braided rice mugwort rice cake produced in Examples 1 to 5 and Comparative Examples 1 to 4, a texture analyzer was used. Texture was measured using (TA-XT2, Stable Micro System, England).
The size of the measurement sample is indicated by an average value obtained by measuring the texture profile analysis (TPA) of the sample three times from the load-displacement curve obtained when continuously squeezed twice at 5 × 5 × 2 cm. It was.
As for the physical properties of glutinous rice mugwort, hardness, cohesiveness, adhesiveness, springiness, gummins, and chewiness are the texture analyzer. The results of measurement using are shown in Table 2 below, and the measurement conditions are as follows.
Sample height: 20 mm, test mode and conditions: TPA, pre-test speed: 2.0 mm / sec, main test speed: 1.5 mm / sec, post-test speed: 2.0 mm / sec, compression: 30 of sample thickness %, Time: 2 seconds, braking means: automatic, braking force: 10 g, probe: 50 mm
前記表２から、本発明による小豆あん入りもち米ヨモギ餅は、食感に良くない影響を与える凝集性、付着性および粘着性は比較例に比べて顕著に低い一方、食感に良い影響を与える硬度、弾力性および咀嚼性は比較例に比べて顕著に高いことが分かる。 From Table 2 above, the glutinous rice mugwort rice cake with red beans according to the present invention has a significantly lower cohesiveness, adhesiveness and adhesiveness that have an adverse effect on the texture, while having a significantly lower effect on the texture. It can be seen that the hardness, elasticity, and chewability provided are significantly higher than those of the comparative examples.
＜実験例２＞官能検査
実施例１〜５および比較例１〜４で製造した小豆あん入りもち米ヨモギ餅の官能を調べるために、よく訓練されたパネル（男女１０代、２０代、３０代、４０代各１０人）に、香り、味、テクスチャーおよび全体的な嗜好度を５段階評価法（５点：非常に優れている、４点：優れている、３点：普通、２点以下：不充分）によって官能検査を実施した結果を下記表３に示す。
<Experimental example 2> Sensory test Panels well-trained to examine the sensuality of red bean paste with peas produced in Examples 1 to 5 and Comparative Examples 1 to 4 (Men and teens, 20s, 30s) , 10 people each in their 40s), a five-level evaluation method (5 points: excellent, 4 points: excellent, 3 points: normal, 2 points or less) Table 3 below shows the results of the sensory test performed by
前記表３から、すり潰し比率が３０％〜７０％である実施例１乃至５の場合、すり潰し比率が３０％未満及び７０％超過である比較例１乃至４に比べて味、テクスチャーおよび全体的な嗜好度に優れ、すり潰しをしていない比較例４は味、テクスチャーおよび全体的な嗜好度が非常に良くないことが分かる。
上述したように、本発明の好適な実施例を参照して説明したが、該当技術分野の熟練した専門家であれば、下記の請求の範囲に記載された本発明の思想および領域から逸脱することない範囲内で、本発明に多様に修正および変更を加え得ることが理解できるであろう。
From Table 3 above, in the case of Examples 1 to 5 where the grinding ratio is 30% to 70%, the taste, texture and overall are higher than those of Comparative Examples 1 to 4 where the grinding ratio is less than 30% and exceeds 70%. It can be seen that Comparative Example 4 which is excellent in the degree of preference and not crushed is not very good in taste, texture and overall degree of preference.
As described above, the preferred embodiments of the present invention have been described with reference to the preferred embodiments of the present invention. However, those skilled in the art will depart from the spirit and scope of the present invention as set forth in the following claims. It will be understood that various modifications and changes may be made to the present invention without departing from the scope.
本発明によれば、ヨモギの前処理によって味と香りが生きていて、蒸熟したもち米をすり潰すことにより食感に優れている、小豆あん入りもち米ヨモギ餅を提供することができるため、本発明の属する技術分野に有用に適用できる。 According to the present invention, the taste and aroma are alive by the pretreatment of mugwort, and the glutinous sticky rice with peas can be provided by crushing the steamed glutinous rice. It can be usefully applied to the technical field to which the present invention belongs.
Claims (3)
（ｂ）前記冷凍されたヨモギを常温で自然解凍し、ヨモギを２次脱水させて３５〜４５％の水分を除去して解凍したヨモギを作り、もち米を水に浸漬させて、天日塩および砂糖からなる副材料と混合した後、これに前記解凍したヨモギを混合してもち米とヨモギの混合物を製造する段階と、
（ｃ）前記（ｂ）段階で得られたもち米とヨモギの混合物を蒸熟してもち米ヨモギ飯粒を製造する段階と、
（ｄ）前記もち米ヨモギ飯粒をパンチング機に入れて１次すり潰ししたもち米ヨモギ餅を前記パンチング機で２次すり潰しした後、成形機でザク切りくるみの含まれた小豆あんを充填させて成形することで小豆あん入りもち米ヨモギ餅を製造する段階であって、前記もち米ヨモギ餅の全体すり潰し比率が３０〜７０％である段階とを含んでなる、小豆あん入りもち米ヨモギ餅の製造方法。 (A) After cutting the mugwort leaves and stems to 1/8 to 1/12 size, boil them with hot water at 100 to 120 ° C. for 1 to 3 minutes to deactivate the enzyme, and boiled mugwort is the primary After dehydrating and removing 15-25% moisture, freezing in a freezer at −10 to −30 ° C .;
(B) The frozen mugwort is naturally thawed at room temperature, the mugwort is secondarily dehydrated to remove 35 to 45% of water to make a thawed mugwort, and the glutinous rice is soaked in water to make salt and sugar Mixing with the auxiliary material consisting of, and then mixing the thawed mugwort with this to produce a mixture of sticky rice and mugwort,
(C) producing a glutinous rice mugwort rice grain by steaming the mixture of glutinous rice and mugwort obtained in step (b);
(D) After the glutinous rice mugwort rice grains are put into a punching machine and first ground, the glutinous rice mugwort rice cake is secondarily ground with the punching machine and then filled with red bean paste containing zaku walnuts in the molding machine. A step of producing a sticky rice mugwort rice cake with red bean paste, wherein the whole crushed ratio of the sticky rice mugwort rice cake is 30 to 70%, Method.
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