KR100626864B1 - A manufacturing process of fruit rice cake - Google Patents

Abstract

The present invention relates to a method for producing fruit or fruit solids and a method for producing fruit mochi using the fruit or fruit solids. Fruit method or fruit solid production method according to the invention is characterized in that it comprises the step of separating the fruit juice from the fruit, stirred and cooked with the flour, in particular, the fruit juice is to be separated from the fruit by compressing the fruit It features. In addition, the fruit juice is characterized in that it comprises the step of passing through the sterilization step and the cooling step, the sterilization step is characterized in that proceeded by using water vapor, and the cooling process is characterized in that it is carried out using the cooling water. The method for producing fruit mochi according to the present invention includes the step of covering the fruit cows with an outer skin or the process of buried the fruit junk on the outside of the mochi.

Fruit stuffing, fruit junk, or fruit cake prepared according to the present invention will provide a unique flavor and texture to the intake of the fruit as it is alive.

Fruit rice cake, rice cake

Description

A method of manufacturing fruit stuffing or fruit solids and a method of manufacturing fruit cake using the fruit stuffing or fruit solids {A manufacturing process of fruit rice cake}

1 is a flow chart showing the manufacturing process of fruit stuffing or fruit solid according to an embodiment of the present invention.

Figure 2 is a cross-sectional view of the device for performing the sterilization step and the cooling step for producing a fruit buffalo or fruit solid according to an embodiment of the present invention.

Figure 2a is a perspective view showing the interior of the device for performing the sterilization step and the cooling step according to an embodiment of the present invention.

* Description of the symbols for the main parts of the drawings *

 21: fruit juice inlet 22: sterilized fruit juice outlet

 23: Sterilized fruit juice inlet 24: Cooled fruit juice outlet

 25: water vapor inlet 26: water vapor outlet

 27: cooling water inlet 28: cooling water outlet

 29: control valve

The present invention relates to a method for producing a fruit stuffing or fruit solids using the fruit as a main raw material and a method for producing fruit rice cakes using the fruit stuffing or fruit solids.

Generally, rice cake

 It is a traditional processed food made mainly of rice (non-glutinous rice and glutinous rice), and other grains. It is assumed that the Korean people started to eat rice cakes from the raw farming season, and there are many kinds according to the ingredients and methods to make. There are also various kinds depending on the circumstances of each household.

In recent years, due to the diversification of dietary life, traditional foods are also trying to change a variety of ingredients, forms, etc. This trend is a Korean rice Patent No. 10-0404022 'The rice cake with improved functional properties and integrity and its manufacturing method' or In addition to the 'Acorn, multi-colored rainbow tteokbokki made from natural plants (wild vinegar)' of Korean Patent Laid-Open Publication No. 2003-0025967, and the 'method of manufacturing phlegm-containing rice containing functional substances' of Korean Patent Laid-Open Publication No. 2003-0026184 It can be seen in the published patent.

However, first, the sweets should be added to sweeteners such as sugar in order to sweeten these sweeteners, but these sweeteners can be a burden to the modern people who are generally high in calories and low in activity. This can be a factor that keeps away the mochi, which is an excellent traditional processed food, for modern people who are domesticated in western food culture.

Second, Jeungpyun or Baekseolgi, which is a conventional method of making rice cake, had a disadvantage in that the taste and texture of the rice cake were different by each part by adding ingredients such as beans, raisins, chestnuts, and pumpkins irregularly to the outer surface of the rice cake. ,

Third, if the fruit is added in the same way as the conventional rice cake manufacturing method, since the rice cake manufacturing process proceeds at a high temperature and high pressure state, the fragrance of the fruit is volatilized and deteriorated, and the texture of the fruit is changed so that the texture is degraded. Could not apply fruit to the process.

The present invention was devised to provide a rice cake with a rich nutrition and excellent taste while meeting the diversification of the rice cake culture, and prepared with rice cake while preserving the flavor and nutrition of the fruit by using the fruit to have a unique taste and texture. Provided is a method for producing fruit or fruit solids, and a method for producing fruit mochi using the fruit or fruit solids.

 In addition, by adjusting the amount of fruit juice to give a sweet taste calories are relatively low and excellent in the aesthetics of a fruit or fruit solids and a method of producing fruit mochi using the fruit or fruit solids, Provided is a method for producing fruit aesthetics or fruit solids with aesthetic taste using natural pigments and a method for producing fruit mochi using the fruit cattle or fruit solids.

Therefore, the fruit cow or fruit junk according to the present invention for achieving the above object is a fruit juice separation step of separating the fruit juice from the fruit; Grain flour manufacturing step of ripening and then grinding the grain into grain flour; It characterized in that it comprises a stirring step of stirring the fruit juice and the grain powder, the fruit juice separation step is characterized in that the fruit juice is separated from the fruit by pressing the fruit.

 In addition, the method for producing fruit or fruit solids includes a sterilization step of sterilizing the fruit juice separated in the fruit juice separation step, wherein the stirring step is characterized in that the sterilized fruit juice is stirred with the grain flour. And, the sterilization step is characterized in that the fruit juice is located in the interior of the closed space and the water vapor proceeds to the outer surface of the closed space.

 And the method for producing fruit or fruit solids includes a cooling step of cooling the fruit juice sterilized in the sterilization process, wherein the stirring step is characterized in that the cooled fruit juice is stirred with the grain flour, the cooling The step is characterized in that the sterilized fruit juice is located inside the closed space and flowing coolant to the outer side of the closed space.

In addition, the fruit cake manufacturing method of the present invention for achieving the above object is a fruit juice separation step of separating the fruit juice from the fruit; Grain flour manufacturing step of ripening and then grinding the grain into grain flour; Fruit stuffing step of producing a fruit stuff by stirring the fruit juice and the grain flour; It characterized in that it comprises the step of wrapping the fruit cows, the fruit juice separation step is characterized in that the fruit juice is separated from the fruit by compressing the fruit.

 And the fruit rice cake manufacturing method includes a sterilization step of sterilizing the fruit juice separated in the fruit juice separation step, wherein the fruit cow manufacturing step is characterized in that it comprises stirring the sterilized fruit juice and the grain flour And the sterilization step is characterized in that the fruit juice is located in the interior of the closed space and proceed with water vapor on the outer surface of the closed space.

 In addition, the fruit rice cake manufacturing method includes a cooling step of cooling the fruit juice sterilized in the sterilization step, wherein the fruit stuff manufacturing step is characterized in that the stirring the fruit juice and the grain powder cooled in the cooling step. And, the cooling step is characterized in that the sterilized fruit juice is located inside the closed space and flowing cooling water to the outer surface of the closed space.

In addition, the fruit cake manufacturing method according to the present invention for achieving the above object is a fruit juice separation step of separating the fruit juice from the fruit; Grain flour manufacturing step of ripening and then grinding the grain into grain flour; Fruit solids manufacturing step of producing a fruit solid by stirring the fruit juice and the grain flour; And burying the fruit scraps on the outer surface of the rice cake, wherein the fruit juice separation step is characterized by separating the fruit juice from the fruit by compressing the fruit.

 And the fruit cake manufacturing method includes a sterilization step of sterilizing the fruit juice separated in the fruit juice separation step, the fruit solids production step is characterized in that it comprises stirring the sterilized fruit juice and the grain flour And, the sterilization step is characterized in that the fruit juice is located in the interior of the closed space and the water vapor proceeds to the outer surface of the closed space.

 In addition, the fruit rice cake manufacturing method includes a cooling step of cooling the fruit juice sterilized in the sterilization step, the fruit solids production step is characterized in that the stirring the fruit juice and the grain powder cooled in the cooling step. And, the cooling step is characterized in that the sterilized fruit juice is located inside the closed space and the cooling water flows to the outer surface of the closed space.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing the manufacturing process of fruit stuffing or fruit solids according to the present invention. Referring to Figure 1 fruit or fruit solids production method according to an embodiment of the present invention to wash the fruit well to remove water after separating the juice using a juicer. The fruit juice is stored in a sealed container after sterilization and cooling.

 Fruits used for this purpose may include apples, pears, citrus fruits, persimmons, loquats, peaches, plums, plum apricots, cherries, jujube, grapes, strawberries, figs, bananas, pineapples, mangoes, kiwis, and the like.

 The fruit juice is pressed with a juicer and separated from the fruit to separate the fruit juice from the fruit while maximizing the fruit's aroma and nutrients. This is to prevent the heat change.

  The sterilization process and the cooling process will be described in detail below.

 The reason for storing the fruit juice in a closed container is to maintain the flavor of the fruit juice, to prevent nutrients from being deformed by combining with oxygen and to maintain sterilization for as long as possible.

On the other hand, the grains are cooked finely pulverized to produce a grain. Thereafter, the fruit juice and the grain flour are stirred. Grains used for this purpose include beans, red beans, green beans, and sesame seeds.

 In this case, according to the weight ratio of the fruit juice, the fruit juice may have a weight ratio of 60 to 90% and the grain ratio of 40 to 10%, and the weight ratio of the fruit juice is 30 to 10%. It is also possible to produce fruit solids with a grain content of 70 to 90%.

 A lexicographic terminology refers to a variety of ingredients that are put in before making them for flavor when making songpyeon or dumplings. The junk is made of powder that is buried in cuts or dumplings, or sprinkled between the rice cakes. Say the ingredients. In conclusion, the difference between the cow and the solid can be said to be a difference in viscosity, and in the present invention, the fruit cow has a high viscosity enough to aggregate by adjusting the weight ratio of fruit juice and grain flour as described above. It can be prepared, the viscosity of the fruit solids to the extent that the crumbs to the powder may be prepared. In addition, even if the fruit cow or fruit junk can be adjusted to the degree of sweetness by controlling the amount of fruit juice.

Figure 2 is a cross-sectional view of the device for performing the sterilization step and the cooling step for producing a fruit bovine or fruit solid according to the present invention, Figure 2a is a perspective view showing the internal structure of the device. Referring to this, in the sterilization step according to the present embodiment, when the water is sprayed through the steam inlet 25 while flowing the fruit juice to the fruit juice inlet 21, the fruit juice is the fruit juice inlet 21 and The inner surface of the closed pipe 50 flows through the inlet 52 of the connected closed pipe, and hot water vapor comes into contact with the outer surface of the closed pipe 50 so that sterilization may be performed by indirect contact. The sterilization step is completed as the sterilized fruit juice comes out through the sterilized fruit juice outlet 22 connected to the outlet 51 of the closed pipe so that the fruit juice is made into sterilized fruit juice.

 The sterilization step is preferred as soon as possible, more preferably in 3 to 5 minutes. This is to minimize the destruction of nutrients by proceeding the sterilization process while preserving the excellent nutrients of the fruit. According to the literature, vitamin C is weak to heat, and its degree of destruction remains only 72% of its original content after boiling for 10 minutes in water, and only 56% after boiling for 25 minutes (Source: Naver Encyclopedia). In addition, the sterilization step is carried out in a closed pipe to prevent volatilization of the volatile fruit from being volatilized, so that the sterilized fruit juice with aroma is produced, and the contact with oxygen is blocked, thereby reducing the destruction of nutrients due to oxidation. There are advantages to it.

After the sterilization step, the cooling step is carried out. The cooling step flows the cooling water through the cooling water inlet 27 while injecting the fruit juice through the sterilization step through the sterilized fruit juice inlet 23. Proceed. At this time, the sterilized fruit juice flows through the inner surface of the closed pipe 50 through the inlet 51 of the closed pipe, and the cooling water is in contact with the outer surface of the closed pipe 50, thereby indirectly contacting the The cooling step proceeds. The cooling step is completed by exiting the cooled fruit juice through the cooled fruit juice outlet 24 connected to the outlet 52 of the closed pipe so that the sterilized fruit juice is made into cooled fruit juice. do.

 The cooling step is preferably faster, more preferably 5 to 20 minutes. This is because the faster the cooling step, the less the loss of nutrients due to heat, which is the same as the principle of cooling the boiled vegetables quickly in cold water. The cooling step is preferably carried out until the temperature of the sterilized fruit juice is cooled to room temperature. Most preferably, the sterilization step and the cooling step proceed continuously.

Fruit mochi manufacturing method according to the present invention is prepared by using the fruit cows or the fruit solids prepared in the above embodiment, it is possible to produce a fruit cake by wrapping the fruit cows in the outer shell or the fruit solids of the rice cake Can be buried outside to make fruit cake.

 At this time, the shell may be prepared by kneading glutinous rice, non-glutinous rice, etc., or may also be prepared by using starch such as potatoes or sweet potatoes. In addition, the fruit junk may be buried outside of the rice cake surrounding the fruit cow or outside of all the rice cakes matching the fruit junk.

As described above, although the detailed description of the present invention has been made with reference to the accompanying drawings, FIGS. 1 and 2, the above-described embodiments have been described by way of example only. It should not be understood to be limited only to the examples. Therefore, in addition to the above description, a person having ordinary knowledge in the art to which the present invention pertains may easily implement the present invention in another form within the same scope as the above-described embodiments only by describing the embodiment of the present invention, or the present invention. It will be possible to practice the invention in an equivalent area to the

Fruit stuffing or fruit solids prepared according to the present invention described in detail above and the fruit cake using the fruit stuffing or fruit solids is, firstly, it is rich in flavor and nutrients to provide a delicious rice cake with good taste There is,

Secondly, it is possible to provide rice cakes with a uniform taste and good texture.

Third, the rice cakes embedded in fruit junk provide aesthetic pleasure to consumers by providing the beauty of natural pigments.

Claims (18)

delete delete delete delete delete Fruit juice separation step of separating the fruit juice from the fruit; Sterilization step of sterilizing the fruit juice separated in the fruit juice separation step; A cooling step of placing the fruit juice sterilized in the sterilization step inside the closed space and cooling by flowing cooling water to an outer surface of the closed space; Grain flour manufacturing step of ripening and then grinding the grain into grain flour; And A stirring step of stirring the fruit juice cooled in the cooling step and the grain powder produced in the grain powder manufacturing step; Fruit solids production method comprising a. delete delete delete delete delete Fruit juice separation step of separating the fruit juice from the fruit; Sterilization step of sterilizing the fruit juice separated in the fruit juice separation step; A cooling step of placing the fruit juice sterilized in the sterilization step inside the closed space and cooling by flowing cooling water to an outer surface of the closed space; Grain flour manufacturing step of ripening and then grinding the grain into grain flour; A fruit cow manufacturing step of preparing a fruit cow by stirring the fruit juice cooled in the cooling step and the grain powder produced in the grain powder manufacturing step; And Enclosing the fruit stuffed produced in the fruit stuffing step in an outer sheath; Fruit rice cake manufacturing method comprising a. delete delete delete delete delete Fruit juice separation step of separating the fruit juice from the fruit; Sterilization step of sterilizing the fruit juice separated in the fruit juice separation step; A cooling step of placing the fruit juice sterilized in the sterilization step inside the closed space and cooling by flowing cooling water to an outer surface of the closed space; Grain flour manufacturing step of ripening and then grinding the grain into grain flour; A fruit solid production step of preparing a fruit solid by stirring the fruit juice cooled in the cooling step and the grain powder produced in the grain powder manufacturing step; And Burying the fruit pulp prepared in the fruit pulp manufacturing step on the outer surface of the rice cake; Fruit rice cake manufacturing method comprising a.

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