KR100438141B1 - Method of manufacturing cake flavored with pine endodermis - Google Patents

Method of manufacturing cake flavored with pine endodermis Download PDF

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Publication number
KR100438141B1
KR100438141B1 KR10-2001-0065083A KR20010065083A KR100438141B1 KR 100438141 B1 KR100438141 B1 KR 100438141B1 KR 20010065083 A KR20010065083 A KR 20010065083A KR 100438141 B1 KR100438141 B1 KR 100438141B1
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boiled
songgi
mixed powder
dok
manufacturing
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KR10-2001-0065083A
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KR20010100168A (en
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성신옥
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성신옥
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 송기떡의 제조방법에 관한 것으로, 더욱 상세하게는 참소나무의 속껍질인 송기를 소금과 소다를 투여한 물에 삶은 후, 찹쌀과 적당비율로 함께 섞어 혼합가루로 만든 후, 이를 쪄서 만듬으로써 솔향을 그대로 살리면서 그 맛이 부드럽고, 단백한 송기떡을 제조할 수 있는 송기떡의 제조방법에 관한 것이다.The present invention relates to a production method of Songgi-dok, and more particularly, boiled the pine bark of oak in boiled water with salt and soda, mixed with glutinous rice in a suitable ratio and made a mixed powder, steamed it It relates to a manufacturing method of Songgi-dok, which can produce a smooth, protein-rich Tteok-teok while keeping the scent of a brush as it is.

그리고, 상기한 목적을 달성하기 위하여 본 발명은 참소나무의 속껍질을 벗겨 채취한 송기를 햇볕과 그늘에서 완전 건조하여 삶은 후, 삶은 송기와 찹쌀을 혼합한 혼합가루를 쪄서 송기떡을 제조하는 송기떡의 제조방법에 있어서, 건조된 송기에 소금과 소다를 투여하면서 삶고, 물에 불린 찹쌀과 삶은 송기를 1;1의 중량비율로 혼합하여 혼합가루로 만들며, 상기 혼합가루를 80~100℃에서 30~40분동안 익혀 송기떡을 제조하는 것을 특징으로 하는 송기떡의 제조방법을 제공하게 된다.And, in order to achieve the above object, the present invention peels off the oak of the oak tree, and after drying the boiled in the sun and shade completely dried, and then steamed rice cake to prepare the Songgi Tteok steamed mixed powder mixed with boiled pine and glutinous rice In the manufacturing method of boiled while administering salt and soda to the dried air, boiled glutinous rice and boiled air soaked in a weight ratio of 1 to 1 to make a mixed powder, the mixed powder at 80 ~ 100 ℃ 30 Providing a method for producing Songgi-dok, characterized in that for about 40 minutes to cook the Songgi-dok.

Description

송기떡의 제조방법{METHOD OF MANUFACTURING CAKE FLAVORED WITH PINE ENDODERMIS}Manufacturing Method of Songgi-Tteok {METHOD OF MANUFACTURING CAKE FLAVORED WITH PINE ENDODERMIS}

본 발명은 송기떡의 제조방법에 관한 것으로, 더욱 상세하게는 참소나무의 속껍질인 송기를 곱게 갈아서 찹쌀가루와 함께 섞어 반죽한 후, 이를 쪄서 만드는 송기떡의 제조방법에 관한 것이다.The present invention relates to a method for producing a rice cake, and more particularly, to a method for producing a rice cake, which is made by steaming finely ground pine, which is the bark of oak, mixed with glutinous rice flour, and then kneading it.

일반적으로, 송기떡이라 함은 송기병(松肌餠) 또는 송지병(松脂餠)이라고도 하는데, 소나무의 속껍질인 송기를 절구에 넣고 곱게 찧어 멥쌀가루에 섞어 익반죽을 하고, 반죽한 것을 솥에 넣고 쪄서 식기 전에 떡메로 쳐서 여러 가지 모양의 떡을 만든다.In general, Songgi Tteok is also called Song Gi-Byeong (松 肌 餠) or Song Ji-Byeong (松脂 餠). Put pine pine bark into a mortar and steam it finely Steam the rice cakes with rice cake before cooking to make rice cakes of various shapes.

특히, 송기떡은 만드는 모양과 방법에 따라 송편, 절편, 개피떡 등으로 나누는데, 이 가운데 송기송편을 많이 빚고, 이 송기송편은 송기를 찧어 송편반죽에 섞어 콩, 대추, 밤, 깨 등의 소를 넣어 빚고 솔잎을 켜켜로 놓고 쪄서 만들기도 한다.Particularly, Songgi Tteok is divided into Songpyeon, Slices, and Gaepi Tteok according to the shape and method of making. Among them, Songpyeonpyeon makes a lot of Songpyeonpyeon, and this Songpyeonpyeon is steamed and mixed with Songpyeon dough to make cows such as beans, jujube, chestnut, and sesame. Make pineapple leaves and turn it on and steam it.

그리고, 평안도의 송기절편 또는 송기개피떡은 소나무의 은은한 향기와 연분홍빛이 향미를 더해주는 전통적인 단오음식으로, 맵쌀가루에 송기를 섞어 절편을 만들거나 혹은 소를 넣고 개피떡을 만드는 전통음식이다.In addition, Songpyeon slice or Songgi Gaepi cake of Pyongando is a traditional sweet food that adds the fragrance of pine and soft pink color.

또한, 전라도의 송피떡은 물내린 맵쌀가루에 송피가루를 섞어 체에 내리고 거피팥고물을 얹어 가며 켜켜이 놓고 쪄서 만들게 된다.In addition, Songpi Tteok of Jeolla-do is made by mixing Songpi flour with spicy rice flour and dropping it on a sieve.

이처럼, 송기떡은 예로부터 전해 내려온 전통음식으로, 각 지방마다 독특한 제조방법을 사용하여 제조하여 왔다.As such, Songgi Tteok is a traditional food that has been handed down from ancient times, and has been produced using a unique manufacturing method for each region.

그러나, 전통 송기떡은 송피가루에 의해 그 맛이 떫거나 거칠어 오늘날 인스턴트식품에 익숙한 사람들에게 적합하지 못한 단점이 있다.However, traditional Songgi Tteok has a disadvantage that it is not suitable for people who are used to instant foods because it is sour or rough by Songpi powder.

본 발명은 이러한 종래의 송기떡의 단점을 개선하기 위하여 안출된 것으로, 참소나무의 속껍질인 송기를 소금과 소다를 투여한 물에 삶은 후, 찹쌀과 적당비율로 함께 섞어 혼합가루로 만든 후, 이를 쪄서 만듬으로써 솔향을 그대로 살리면서 그 맛이 떫지 않으면서 부드럽고, 단백한 송기떡을 제조할 수 있는 송기떡의 제조방법을 제공함에 그 목적이 있다.The present invention was devised to improve the disadvantages of the conventional Songgi Tteok, boiled the oak of the oak boiled in water and salt and soda, mixed with glutinous rice in a suitable ratio and then made into a mixed powder, The purpose of the present invention is to provide a manufacturing method of Songgi-dok, which can produce a soft, protein Songgi-dok, while keeping the scent as it is.

도1은 본 발명에 따른 송기떡의 제조방법을 나타내는 제조공정도이다.1 is a manufacturing process diagram showing a manufacturing method of Songgi-dok according to the present invention.

상기한 목적을 달성하기 위하여 본 발명은 참소나무의 속껍질을 벗겨 채취한 송기를 햇볕과 그늘에서 완전 건조하여 삶은 후, 삶은 송기와 찹쌀을 혼합한 혼합가루를 쪄서 송기떡을 제조하는 송기떡의 제조방법에 있어서, 건조된 송기에 소금과 소다를 투여하면서 삶고, 물에 불린 찹쌀과 삶은 송기를 1;1의 중량비율로 혼합하여 혼합가루로 만들며, 상기 혼합가루를 80~100℃에서 30~40분동안 익혀 송기떡을 제조하는 것을 특징으로 하는 송기떡의 제조방법을 제공하게 된다.In order to achieve the above object, the present invention peels off the bark of the oak and completely dried boiled in the sun and shade, and then boiled, the production of Songgidduk to produce a Songgidduk by steaming the mixed powder mixed with boiled truffles and glutinous rice In the method, boiled while administering salt and soda in a dried air, mixed with glutinous rice and boiled air in a weight ratio of 1 to 1 to make a mixed powder, the mixed powder 30 to 40 at 80 ~ 100 ℃ Boiled for minutes to provide a production method of Songgi-dok, characterized in that to prepare the Songgi-dok.

도면을 참조하여 본 발명을 상세히 설명하기로 한다.The present invention will be described in detail with reference to the drawings.

도1은 본 발명에 따른 송기떡의 제조방법을 나타내는 제조공정도이다.1 is a manufacturing process diagram showing a manufacturing method of Songgi-dok according to the present invention.

본 발명에서는 참소나무의 속피를 벗겨내어 송기를 채취하게 되는데, 그 채취시기를 참소나무의 물이 한창 오르는 음력 3월경으로 선택하여 신선하고도 솔향이 풍부한 송기를 채취하도록 한다.In the present invention, the skin of the oak tree is peeled off to collect the air, and the harvesting time of the oak tree is selected in the lunar calendar around the lunar calendar, so that the fresh and rich aroma is collected.

이렇게 채취한 송기를 7~10일동안 햇볕과 그늘에서 반복적으로 충분히 말리게 되는데, 송기가 충분히 마르지 않게 되면 썩거나 그 내부에 좀벌레 등이 서식하게 되어 떡의 재료로 사용하기에 부적합한 상태에 놓이게 된다.The collected air is repeatedly dried in the sun and shade for 7 to 10 days. If the air is not dry enough, it will rot or inhabit the worms inside it, making it unsuitable for use as a material for rice cake. do.

그리고, 충분히 말린 참소나무의 송기를 물에 넣어 삶는 작업을 하게 되는데, 이때 물에 송기를 침적하여 1~3시간동안 충분히 삶는 과정에서 물을 반복적으로 보충하거나 갈아주어야 한다.In addition, the boiled oak tree is dried enough to boil the water. At this time, it is necessary to replenish or change the water in the process of soaking it in water for 1 to 3 hours.

또한, 송기를 물에 넣어 삶는 과정에서 물에 적당량의 소금과 소다를 투여하게 되는데, 이때 소금과 소다는 그 투여량과 시기에 따라 송기의 떫은 맛과 거친 맛을 없애는 결정적인 작용을 하게 된다.In addition, in the process of boiling the air in the water to the appropriate amount of salt and soda is administered to the water, at this time, the salt and soda has a decisive effect of eliminating the astringent taste and coarse taste depending on the dose and timing.

이때, 약 2시간정도 물에 불린 찹쌀과 삶은 송기를 1;1의 중량비율로 혼합하여 고운 가루로 갈게 되는데, 이 중량비율을 벗어날 경우 송기의 향과 맛이 지나치거나 부족하게 되는 문제가 초래된다.At this time, the glutinous rice soaked in water for about 2 hours and boiled air is mixed into a fine powder by mixing in a weight ratio of 1: 1, if the weight ratio is out of the aroma or taste of the air supply is too much or insufficient. .

그리고, 찹쌀과 송기의 혼합가루를 시루에 넣어 80~90℃의 온도에서 30~40분동안 쪄서 익힌 후, 여러 종류의 고물을 버무려 송기떡을 완성시키게 된다.Then, put the mixed powder of glutinous rice and trout into the shiru and boil it for 30 to 40 minutes at a temperature of 80-90 ° C., and then mix various kinds of solids to complete the truncated rice cake.

여기서, 80℃ 또는 30분 미만으로 익힐 경우 송기떡이 설익게 되고, 90℃ 또는 40분을 초과하여 익힐 경우 송기떡이 너무 익어 그 솔향이 감소하면서 졸깃졸깃한 맛이 저하되는 문제가 있다.Here, when cooked at less than 80 ℃ or 30 minutes, the Songgi-teok is unripe, when cooked over 90 ℃ or 40 minutes, the Song-gi-teok is too ripe, there is a problem that the scent taste is reduced while the pineapple is reduced.

이상과 같이 구성되는 본 발명은 참소나무의 속껍질인 송기를 물에 삶은 후, 곱게 갈아서 찹쌀가루와 함께 섞어 반죽한 후, 이를 쪄서 만듬으로써 솔향을 그대로 살리면서 그 맛이 떫지 않으면서 부드럽고, 단백한 송기떡을 제조할 수 있는 효과를 제공하게 된다.The present invention constituted as described above is boiled by the pine bark of oak in water, finely ground and mixed with glutinous rice flour and kneaded, and then steamed and made to preserve the fragrance as it is, soft, protein It will provide an effect that can be produced Songgi Tteok.

Claims (1)

(정정)참소나무의 속껍질을 벗겨 채취한 송기를 햇볕과 그늘에서 완전 건조하여 삶은 후, 삶은 송기와 찹쌀을 혼합한 혼합가루를 쪄서 송기떡을 제조하는 송기떡의 제조방법에 있어서,(Correction) In the manufacturing method of Song-gi-dok, which is made by removing the bark of oak and completely dried and dried in the sun and shade, and then steaming mixed powder of boiled-song and glutinous rice. 건조된 송기에 소금과 소다를 투여하면서 삶고, 물에 불린 찹쌀과 삶은 송기를 1;1의 중량비율로 혼합하여 혼합가루로 만들며, 상기 혼합가루를 80~100℃에서 30~40분동안 익혀 송기떡을 제조하는 것을 특징으로 하는 송기떡의 제조방법.Boil the dried air while administering salt and soda, mix glutinous rice and boiled air with water at a weight ratio of 1 to 1 to make mixed powder, and cook the mixed powder at 80-100 ℃ for 30-40 minutes Songgi mochi manufacturing method characterized by producing the rice cake.
KR10-2001-0065083A 2001-10-22 2001-10-22 Method of manufacturing cake flavored with pine endodermis KR100438141B1 (en)

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KR100433839B1 (en) * 2002-01-16 2004-06-04 (주)어심가 The manufacturing method on drying and seasoning procedures in a yellow corbina

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR970032453A (en) * 1995-12-29 1997-07-22 김무곤 Method for Manufacturing Noodles Using Songgi and Leafy Leaves
KR980000151A (en) * 1996-06-20 1998-03-30 서정기 Manufacturing method of health food based on pine bark
KR19980037172A (en) * 1996-11-21 1998-08-05 심상희 Solbab (Songja)
KR19980038859A (en) * 1996-11-27 1998-08-17 심상희 Pine enzyme
KR100198506B1 (en) * 1996-08-29 1999-06-15 이광묵 Method of processing fruit juice using pine
KR20020030456A (en) * 2000-10-17 2002-04-25 이숙미 Method of manufacture and an annex of rice cake nutritive herb

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR970032453A (en) * 1995-12-29 1997-07-22 김무곤 Method for Manufacturing Noodles Using Songgi and Leafy Leaves
KR980000151A (en) * 1996-06-20 1998-03-30 서정기 Manufacturing method of health food based on pine bark
KR100198506B1 (en) * 1996-08-29 1999-06-15 이광묵 Method of processing fruit juice using pine
KR19980037172A (en) * 1996-11-21 1998-08-05 심상희 Solbab (Songja)
KR19980038859A (en) * 1996-11-27 1998-08-17 심상희 Pine enzyme
KR20020030456A (en) * 2000-10-17 2002-04-25 이숙미 Method of manufacture and an annex of rice cake nutritive herb

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