KR100488070B1 - Rice cake manufacturing method with Jijang-water and loess - Google Patents
Rice cake manufacturing method with Jijang-water and loess Download PDFInfo
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- KR100488070B1 KR100488070B1 KR10-2002-0073454A KR20020073454A KR100488070B1 KR 100488070 B1 KR100488070 B1 KR 100488070B1 KR 20020073454 A KR20020073454 A KR 20020073454A KR 100488070 B1 KR100488070 B1 KR 100488070B1
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- ocher
- rice
- jijangsu
- powder
- rice cake
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 59
- 235000009566 rice Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 58
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000004744 fabric Substances 0.000 claims abstract description 15
- 229920000742 Cotton Polymers 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 238000005507 spraying Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000007480 spreading Effects 0.000 abstract description 2
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 abstract 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 abstract 1
- 235000012180 bread and bread product Nutrition 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 6
- 239000011707 mineral Substances 0.000 description 6
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- AMWRITDGCCNYAT-UHFFFAOYSA-L hydroxy(oxo)manganese;manganese Chemical compound [Mn].O[Mn]=O.O[Mn]=O AMWRITDGCCNYAT-UHFFFAOYSA-L 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 241001189120 Brachidontes modiolus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 1
- 235000021068 Western diet Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 229910001748 carbonate mineral Inorganic materials 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 239000010433 feldspar Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 239000010445 mica Substances 0.000 description 1
- 229910052618 mica group Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1638—Undefined mineral extract
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 황토를 수비시켜 지장수와 황토분말을 얻고 상기 지장수와 황토분말을 이용해서 떡을 제조하는 방법에 있어서, 상기 수비된 황토에 면(綿)천을 넣어 황토가 천에 피복되도록 하는 단계와, 지장수에 쌀을 넣고 불리는 단계와, 상기 불린 쌀을 분쇄하여 분말화하는 단계와, 상기 쌀분말에 지장수를 뿌려 골고루 혼합하는 단계와, 상기 황토가 피복된 면천을 찜통에 깔고 그 위에 지장수가 적셔진 쌀분말을 앉히는 단계와, 상기 찜통에 증기를 가해 쌀분말을 찌는 단계로 이루어지는 황토와 지장수를 이용한 떡제조방법을 제공하기 위한 것으로, 본 발명은 황토성분을 함유하는 황토분말와 지장수를 이용하여 떡을 제조하므로써 황토와 지장수가 가지는 유용한 성분이 떡속에 함유되도록 하여 소비자들의 건강증진을 도모할 수 있으며, 또한 황토와 지장수로 인해 맛과 향이 독특한 떡을 제공할 수 있도록 하므로써 지금까지 개발되지 않은 매우 새로운 떡제품을 제공할 수 있도록 하는 매우 유용한 발명인 것이다.The present invention is a method for producing rice cake using the Jijangsu and ocher powder by defecating the ocher, in the method of manufacturing rice cake using the jijangsu and ocher powder, the step of putting the cotton cloth in the defensive ocher to cover the ocher cloth; Putting rice into jijangsu, pulverizing and soaking the soaked rice, sprinkling and mixing evenly the rice powder on the rice powder, and spreading the ocher-covered cotton cloth in a steamer To provide a rice cake manufacturing method using the ocher and Jijangsu consisting of a step of seating the rice powder and steaming the rice powder by applying steam to the steamer, the present invention provides a rice cake using the ocher powder and Jijangsu containing the ocher ingredients Through the manufacture, it is possible to promote the health of consumers by making the loess and zucchini contain useful ingredients in the rice cake. Taste and flavor due to jijangsu very useful inventions that enable you to provide a very new bread products undeveloped By far to offer a unique cake.
Description
본 발명은 황토와 지장수를 이용한 떡제조방법에 관한 것으로, 더욱 상세하게는 황토를 수비하여 얻어진 지장수와 황토로 염색한 천을 이용하여 상기 지장수가 가지고 있는 독특한 맛과 향, 효능을 이용하여 떡을 제조하므로써 종래의 떡과는 차별화되는 제품을 제조하기 위한 것이다.The present invention relates to a rice cake manufacturing method using ocher and Jijangsu, and more particularly, to prepare a rice cake using the unique taste, aroma, and efficacy of Jijangsu by using a cloth dyed with ocher obtained by defending ocher. In order to produce a product that is differentiated from the conventional rice cake.
떡은 우리 민족고유의 식품으로, 최근에는 서구식 식단의 영향을 받아 점차 소비량은 줄어드는 반면, 오히려 맛과 질을 따지는 추세로 변해가고 있다.Rice cakes are our own national food. Recently, the consumption is gradually reduced due to the influence of western diet, but it is changing to taste and quality.
특히 건강에 대한 많은 관심으로 인해 떡에 대한 연구가 다양하게 시도되고 있으며, 따라서 맛이 뛰어나면서도 인체에 유익한 떡의 개발이 어느때 보다 절실한 실정이다.In particular, due to a lot of interest in health research on the rice cakes have been tried in various ways, therefore, the development of rice cakes with excellent taste and beneficial to the human body is more urgent than ever.
따라서 본 발명자는 보다 다양한 떡상품을 요구하는 소비자들의 입맛을 만족시키기 위하여 여러가지 떡을 연구하던중, 황토가 물에 용해되어 발생하는 용액, 즉 지장수(地漿水)를 이용한 떡제조방법을 개발하였으며, 이를 이용해 종래의 떡과는 전혀 색다른 맛과 향, 성분을 갖는 떡을 제조할 수 있었다.Therefore, the present inventors have developed a method of making rice cakes using a solution generated by dissolving ocher in water, namely Jijangsu, while researching various rice cakes to satisfy the tastes of consumers who demand more rice cake products. Using this, it was possible to prepare a rice cake having a taste and aroma, components different from the conventional rice cake.
지장수는 황토의 여러가지 성분이 용해된 것이어서 광물성 미네럴이 풍부하고, 특히 알칼리성이고 규소성분과 칼슘, 활성효소, 음이온 등이 함유되어 있으므로 인체에 유익할 뿐만 아니라, 특히 혼성미네랄중 "카타라제"는 인체의 노화를 촉진하는 과산화수소, 과산화지질을 분해하고, 과산화산성 체질을 중화시켜주는 작용과 물분자를 활성화시켜 우리 몸안에 용이하게 흡수되도록 하므로써 세포의 신진대사를 왕성하게 하는 작용을 하게 되는 것이다. Jijangsu is rich in mineral minerals due to the dissolution of various components of ocher, especially alkaline, and contains silicon components, calcium, active enzymes and anions. Decompose hydrogen peroxide, lipid peroxide to promote aging, neutralize the peroxidic acid constitution and activate water molecules to be easily absorbed by our body to act to boost the metabolism of cells.
또 지장수의 약성(藥性)은 동의보감 및 향약집성방, 본초강목, 증류본초 등에도 매우 자세하고 중요하게 다뤄지고 있으며, 제독력, 해독력이 강하여 현대인에게 많이 나타나는 약성중독 , 중금속 오염, 과중한 업무로 인한 스트레스 해소에 탁월하고 피로회복 및 숙취제거 등에도 효과가 높은 것으로 알려져 있다.Jijangsu's weakness is also very detailed and important in Dongbobom, Fragrance Collection Room, Herbal Wood, Distilled Herb, etc. It is known to be excellent in fatigue recovery and hangover removal.
황토는 석영 40~80%, 장석과 운모 10~20%, 탄산염광물 5~35%, 실트 2~4%등의 조성으로 이루어진 광물로, 붉은 색을 띄고 있고, 화학성분은 실리카가 50~60%, 알루미나는 8~12%, 3가 산화철은 2~4%, 2가 산화철은 0.8~1.1%, 산화칼슘은 4~16%, 산화마그네슘은 2~6%, 약 0.5%의 산화티탄과 산화망간으로 구성되어 있으며, 수분함량이 10~15%정도로 이루어진 것이다. 상기 황토는 매우 많은 미네럴성분과 다양한 무기물, 효소등이 함유되어 인체에 매우 유익할 뿐만 아니라 동의보감과 신농본초경과 같은 의료서적을 살펴보면 치료 및 해독, 미용효과 등에 효능을 갖는 재료로 알려져 있다.Ocher is a mineral composed of 40 to 80% of quartz, 10 to 20% of feldspar and mica, 5 to 35% of carbonate mineral, and 2 to 4% of silt. %, Alumina 8-12%, trivalent iron oxide 2-4%, divalent iron oxide 0.8-1.1%, calcium oxide 4-16%, magnesium oxide 2-6%, about 0.5% titanium oxide It is composed of manganese oxide, and the water content is about 10-15%. The ocher contains very many minerals and various minerals, enzymes, etc. It is known to be very beneficial to the human body, as well as to treat and detoxify, cosmetic effects, etc., when looking at medical books such as synonymous gamma and neural herbal.
본 발명은 황토와 지장수가 가지는 유용한 성분을 포함하고, 황토와 지장수로 인해 맛과 향이 독특한 떡을 제공하도록 하므로써 보다 다양한 떡제품을 개발하여 소비자들의 입맛을 만족시켜 주기 위한 것이다. The present invention is to satisfy the taste of consumers by developing a variety of rice cake products by including a useful ingredient having ocher and Jijangsu, to provide a unique rice cake taste and aroma due to ocher and Jijangsu.
본 발명 지장수를 이용해 떡을 제조하는 방법을 단계별로 상세히 설명하면 다음과 같다.Referring to the step-by-step method of manufacturing the rice cake using the Jijangsu of the present invention as follows.
황토를 물에 용해시켜 지장수를 얻는 단계와, 상기 수비된 황토에 면(綿)천을 넣어 황토가 천에 피복되도록 하는 단계와, 상기 지장수에 쌀을 넣고 불리는 단계와, 상기 불린 쌀을 분쇄하여 분말화하는 단계와, 상기 쌀분말에 지장수를 뿌려 골고루 혼합하는 단계와, 상기 황토가 피복된 면천을 찜통에 깔고 그 위에 지장수가 적셔진 쌀분말을 앉히는 단계와, 상기 찜통에 증기를 가해 쌀분말을 찌는 단계로 이루어진다. Dissolving the ocher in water to obtain Jijang water; and putting cotton cloth in the defended ocher to cover the ocher cloth; and putting rice in the jijangsu, called the rice, and grinding the soaked rice powder Hwaji step, sprinkling evenly by sprinkling jijangsu on the rice powder, and spreading the ocher-covered cotton cloth in a steamer and seating the rice powder moistened with jijosu on it, and adding steam to the steamer The steaming step consists of:
이처럼 본 발명은 떡을 만들기 위해 쌀을 불리는 과정부터 쌀분말에 물을 혼합하는, 즉 물을 적셔주는 모든 과정에서 지장수를 사용하게 된다.As such, the present invention uses jijangsu in all processes of mixing water, namely, soaking water, from a process called rice to make rice cake.
따라서 지장수로 쌀을 불리게 되면 일반 수돗물에 불린 쌀보다 불린 상태에서의 보존기간이 길이지므로 여름철이라 하더라도 상온에서 쉬 상하지 않게되고, 또 쌀을 보다 오래 보관할 수 있어 미리 쌀을 준비해 놓을 수 있는 장점을 갖는 것이다. 또 지장수를 사용하게 되면 묵은 쌀을 사용하더라도 쌀에서 냄새가 나질 않게 되어 햅쌀과 같은 느낌을 줄 수 있고 떡을 해놓은 후에도 쉽게 곰팡이가 슬거나 상하지 않게 된다.Therefore, when the rice is called with Jijangsu, the preservation period in the soaked state is longer than the rice soaked in general tap water, so it is not damaged even at room temperature even in summer, and the rice can be stored for a longer time, which has the advantage of preparing rice in advance. will be. In addition, if you use Jijangsu, even if you use old rice, the odor does not smell in the rice, and it can give you a feeling like a new rice.
또한 황톳물을 피복시킨 천, 즉 면보자기는 열을 오래 간직할 뿐 아니라 황토고유의 향이 떡에 배이도록 하는 작용을 하게 된다. 또 상기 황토피복천은 항균작용이 뛰어나 떡이 제조된 후에도 일반 떡보다 쉬 상하지 않게 되는 것이며, 떡을 찌는 과정에서 수분조절이 용이하게 되므로 스텐시루에서 찐 떡보다 가루가 덜 마그게 되어 더욱 부드럽고 쫄깃한 떡을 얻을 수 있다. In addition, the cloth coated with yellow mussels, that is, cotton porcelain, not only retains heat for a long time, but also serves to make the aroma of ocher unique to the rice cake. In addition, the ocher cover cloth is excellent antibacterial action is not easy to hurt even after the rice cake is produced, and the moisture control in the process of steaming rice cake is easier to control the moisture than steamed rice cakes in stainless steel, so softer and chewy rice cake Can be obtained.
이처럼 황토와 지장수를 이용해 제조된 떡은 우리 몸에 유익한 미네랄이나 유기질 성분을 함유하게 되므로 일석이조의 효과를 얻을 수 있다 할 것이다. Like this, rice cakes prepared using ocher and Jijangsu will contain minerals and organic ingredients that are beneficial to our bodies, so we can get the effect of two birds.
상기 떡 제조를 위한 지장수를 얻는 단계를 실시예에 의해 보다 상세히 설명하면 다음과 같다.The step of obtaining Jijangsu for making the rice cake is described in more detail by the following examples.
실시예 1Example 1
입도 150메쉬이하의 오염되지 않는 황토분말 1kg을 깨끗한 식수 10ℓ에 투입하여 희석시키고 7~8시간 후에 침전된 황토분말만을 미세한 망체로 걸러 맑은 담황색의 지장수를 얻었다.1 kg of uncontaminated ocher powder with a particle size of 150 mesh or less was added to 10 l of clean drinking water and diluted. After 7 to 8 hours, only the precipitated ocher powder was filtered with a fine mesh to obtain clear pale yellow jijangsu.
상기 떡 제조를 위한 황토가 피복된 천을 얻는 단계를 실시예2에 의해 상세히 설명하기로 한다.The step of obtaining a cloth coated with ocher for producing the rice cake will be described in detail by Example 2.
실시예 2 Example 2
입도 150메쉬이하의 오염되지 않는 황토분말 1kg을 깨끗한 식수 10ℓ에 투입하여 희석시키고 7~8시간 후에 침전된 황토분말만을 선별해 황토분말을 얻었다.1 kg of uncontaminated ocher powder with a particle size of 150 mesh or less was added to 10 l of clean drinking water and diluted. After 7-8 hours, only the ocher powder precipitated was selected to obtain ocher powder.
상기 황토분말을 물과 함께 분쇄기로 함께 갈아 겔(gel)상태로 만든 다음 상기 황톳물과 PH값이 8~10정도의 약알칼리수를 혼합하여 황토염료를 만든다.Grind the ocher powder together with water into a grinder to make a gel state, and then mix the yellow sulfur with a weak alkaline water having a pH of about 8 to 10 to make an ocher dye.
상기 황토염료에 염착력을 높일 수 있도록 전처리된 천을 넣고 교반시켜서 황토분말이 천의 올사이사이에 피복되도록 한다.Put the pretreated cloth to increase the dyeing power to the ocher dye and stirred so that the ocher powder is coated between all of the cloth.
이처럼 본 발명은 황토성분을 함유하는 황토분말와 지장수를 이용하여 떡을 제조하므로써 황토와 지장수가 가지는 유용한 성분이 떡속에 함유되도록 하여 소비자들의 건강증진을 도모할 수 있으며, 또한 황토와 지장수로 인해 맛과 향이 독특한 떡을 제공할 수 있도록 하므로써 지금까지 개발되지 않은 매우 새로운 떡제품을 제공할 수 있도록 하는 매우 유용한 발명인 것이다.As described above, the present invention can improve the health of consumers by preparing the rice cake using ocher powder and jijangsu containing ocher ingredients so that the useful ingredients of ocher and jijangsu are contained in the rice cake. It is a very useful invention that can provide a very new rice cake product that has not been developed so far by allowing the flavor to provide a unique rice cake.
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| KR20000049633A (en) * | 2000-04-19 | 2000-08-05 | 유해권 | A natural powdered food and manufacturing method thereof |
| KR20020005544A (en) * | 2001-11-27 | 2002-01-17 | 유연실 | The yello soil plant bake bread |
| KR20020062869A (en) * | 2002-05-27 | 2002-07-31 | 성충유 | Method for manufacturing healthy diet instant food using natural ocher powder and unripe barley powder |
| KR20030024422A (en) * | 2001-09-18 | 2003-03-26 | 차영섭 | The manufacturing method of raw cereal foods added useful ingredients in loess |
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| KR20000049633A (en) * | 2000-04-19 | 2000-08-05 | 유해권 | A natural powdered food and manufacturing method thereof |
| KR20030024422A (en) * | 2001-09-18 | 2003-03-26 | 차영섭 | The manufacturing method of raw cereal foods added useful ingredients in loess |
| KR20020005544A (en) * | 2001-11-27 | 2002-01-17 | 유연실 | The yello soil plant bake bread |
| KR20020062869A (en) * | 2002-05-27 | 2002-07-31 | 성충유 | Method for manufacturing healthy diet instant food using natural ocher powder and unripe barley powder |
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