KR100895918B1 - Rice cake containing kimchi and making method thereof - Google Patents

Rice cake containing kimchi and making method thereof Download PDF

Info

Publication number
KR100895918B1
KR100895918B1 KR1020070121035A KR20070121035A KR100895918B1 KR 100895918 B1 KR100895918 B1 KR 100895918B1 KR 1020070121035 A KR1020070121035 A KR 1020070121035A KR 20070121035 A KR20070121035 A KR 20070121035A KR 100895918 B1 KR100895918 B1 KR 100895918B1
Authority
KR
South Korea
Prior art keywords
kimchi
rice cake
rice
weight
parts
Prior art date
Application number
KR1020070121035A
Other languages
Korean (ko)
Inventor
김용철
김용희
Original Assignee
김용철
김용희
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김용철, 김용희 filed Critical 김용철
Priority to KR1020070121035A priority Critical patent/KR100895918B1/en
Application granted granted Critical
Publication of KR100895918B1 publication Critical patent/KR100895918B1/en

Links

Images

Classifications

    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions

Landscapes

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

Abstract

본 발명은 김치를 함유한 떡 및 그 제조 방법에 관한 것으로서, 쌀을 세척하고 불린 후 분쇄하는 분쇄 단계; 분쇄된 쌀을 교반기에 투입하고 증숙 및 교반을 하는 증숙 단계; 증기를 배출하고, 불린 쌀 100 중량부에 대하여 김치 5 내지 10 중량부를 교반기에 투입한 후 증숙된 재료와 교반하는 김치 투입 단계; 및 증숙된 재료와 김치가 교반된 제품을 틀에 담아 형태를 갖춘 후 포장하는 포장 단계;를 포함하는 김치 함유 떡 제조 방법 및 이러한 제조 방법으로 제조된 김치 함유 떡을 제공한다.The present invention relates to a rice cake containing kimchi and a method for manufacturing the same, the grinding step of washing and soaking rice after grinding; Steaming step of putting the milled rice into a stirrer and steaming and stirring; Kimchi input step of discharging the steam, adding 5 to 10 parts by weight of kimchi to the stirrer with respect to 100 parts by weight of the soaked rice and then stirred with the steamed material; It provides a kimchi-containing rice cake manufacturing method and kimchi-containing rice cake prepared by the manufacturing method comprising; and a packaging step of packing the steamed material and the kimchi stirred product in the form of a form and then packaging.

떡, 김치, 증숙, 교반 Rice cake, kimchi, steaming, stirring

Description

김치 함유 떡 및 그 제조 방법{Rice Cake Containing Kimchi and Making Method Thereof}Rice Cake Containing Kimchi and Making Method Thereof}

본 발명은 김치를 함유한 떡 및 그 제조 방법에 관한 것이다.The present invention relates to a rice cake containing kimchi and a method for producing the same.

떡은 쌀을 주로 하고 그 밖의 곡류로 만든 가공 식품으로서, 우리나라에서 전통적으로 즐겨 만들어 먹는 음식 중 하나이다.Rice cake is a processed food made mainly of rice and other grains, and is one of the foods traditionally enjoyed in Korea.

최근에 떡은 바쁜 생활 중에 간편하게 식용할 수 있는 식사 대용으로 많이 이용되고 있다. 떡은 서구의 패스트푸드에 비하여 성인병 등의 우려가 적기 때문에, 패스트푸드 대신에 식사 대용이나 건강식으로 많이 이용되고 있다.Recently, rice cakes have been used as a substitute for meals that can be easily eaten during busy life. Since rice cakes have less concern about adult diseases and the like than western fast foods, rice cakes are often used as a substitute for meals or healthy foods.

그러나, 떡은 쌀을 비롯한 곡물을 주원료로 하여 영양소가 탄수화물로 편중되어 있기 때문에 영양소를 보강할 필요가 있다. 또한, 떡은 많은 경우 식감이 퍽퍽하여 식용에 어려움을 줄 수 있다.However, rice cakes need to reinforce nutrients because nutrients are concentrated as carbohydrates, mainly from grains including rice. In addition, rice cakes can be difficult to eat because of the texture of the rice cake in many cases.

이러한 문제점에 의해, 떡은 김치와 같이 식용될 때 영양이나 식감이 더 뛰어나게 된다. 김치는 탄수화물, 단백질, 지방과 같은 열량이 많은 영양소는 적고 비타민, 무기질은 풍부하여 탄수화물에 편중된 떡의 영양을 보강한다. 김치는 떡을 먹었을 때의 퍽퍽함을 감소시킨다. 그리고, 떡의 단맛이나 고소함과 김치의 맵고 짜고 신맛은 조화롭게 어울어진다.Due to this problem, the rice cake becomes more nutritious or texture when edible like kimchi. Kimchi is low in nutrients such as carbohydrates, proteins and fats, and it is rich in vitamins and minerals to enhance the nutrition of rice cakes concentrated on carbohydrates. Kimchi reduces the puffiness of eating rice cakes. And the sweetness and savoryness of the rice cake and the spicy, salty and sour taste of kimchi go well together.

그러나, 떡은 쉽게 휴대, 이동할 수 있는 것에 비하여 김치는 그러하지 아니하다. 떡은 손을 이용하여 쉽게 집고 먹을 수 있는 것에 비하여 김치는 손에 양념이 묻지 않도록 젓가락과 같은 도구를 이용하여야 한다. 그리하여, 떡과 김치를 함께 상품으로서 제공하는 것은 용이하지 않다.However, kimchi is not the same as rice cake is easily portable and mobile. Rice cakes can be picked up and eaten easily by hand, while kimchi should be used with tools such as chopsticks to prevent seasoning on the hands. Thus, it is not easy to provide rice cake and kimchi together as a commodity.

본 발명은 상술한 문제점을 극복하기 위하여, 김치를 함유하는 떡과 김치를 함유하는 떡의 제조 방법을 제공하는 것을 목적으로 한다. 그리하여, 전통 음식인 떡과 한국의 식탁에서 빠지지 않는 김치를 함께 제공할 수 있고 영양이 우수하며 식감이 부드럽고 냉동 보관 후 필요할 때 쉽게 준비할 수 있고 간편한 식사 대용식으로 사용될 수 있는 떡을 제공할 수 있는 김치 함유 떡과 그 제조 방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a rice cake containing kimchi and a method of making rice cake containing kimchi in order to overcome the above-mentioned problems. Thus, it is possible to provide traditional rice cakes with kimchi that does not fall out on the table in Korea.They have excellent nutrition, soft texture, can be easily prepared when needed after frozen storage, and can be used as a convenient meal substitute. It is an object to provide a kimchi-containing rice cake and a method for producing the same.

상술한 목적을 달성하기 위해 본 발명은, 쌀을 세척하고 불린 후 분쇄하는 분쇄 단계; 분쇄된 쌀을 교반기에 투입하고 증숙 및 교반을 하는 증숙 단계; 증기를 배출하고, 불린 쌀 100 중량부에 대하여 김치 5 내지 10 중량부를 교반기에 투입한 후 증숙된 재료와 교반하는 김치 투입 단계; 및 증숙된 재료와 김치가 교반된 제품을 틀에 담아 형태를 갖춘 후 포장하는 포장 단계;를 포함하는 김치 함유 떡 제조 방법을 제공한다.In order to achieve the above object, the present invention, a grinding step of washing and soaking rice after grinding; Steaming step of putting the milled rice into a stirrer and steaming and stirring; Kimchi input step of discharging the steam, adding 5 to 10 parts by weight of kimchi to the stirrer with respect to 100 parts by weight of the soaked rice and then stirred with the steamed material; It provides a kimchi-containing rice cake manufacturing method comprising a; and packing step of packing the steamed material and the kimchi stirred product in the form of a form.

김치 외에 감미료 또는 고명을 추가하기 위해, 김치 투입 단계는 불린 쌀 100 중량부에 대하여 감미료 5 내지 25 중량부, 고명 40 내지 60 중량부를 투입하는 단계를 더 포함할 수 있다. 또는, 포장 단계는 틀에 담긴 제품 표면에 고명을 부착하는 단계를 더 포함할 수 있다.In order to add sweetener or garnish in addition to kimchi, the kimchi input step may further include a step of 5 to 25 parts by weight of sweetener, 40 to 60 parts by weight garnish with respect to 100 parts by weight of rice called. Alternatively, the packaging step may further include attaching the garnish to the surface of the product in the frame.

증숙 단계에서 교반기의 내부 압력은 0.15MPa 내지 0.17MPa, 내부 온도는 90 ℃ 내지 160℃를 유지하는 것이 바람직하다.In the steaming step, the internal pressure of the stirrer is preferably 0.15 MPa to 0.17 MPa, and the internal temperature is maintained at 90 ° C. to 160 ° C.

포장 단계는, 증숙된 재료와 김치가 교반된 제품을 틀에 담는 단계, 틀에 담긴 제품을 -18℃ 이하로 급랭하는 단계, 및 급랭된 제품이 일부 해동된 상태에서 절단하여 포장하는 단계를 포함할 수 있다.The packaging step includes the step of putting the steamed material and the kimchi stirred product into the mold, quenching the product contained in the mold to -18 ° C or lower, and cutting and packaging the quenched product in a partially thawed state. can do.

또한 본 발명은, 상술한 김치 함유 떡 제조 방법에 의해 제조된 김치 함유 떡을 제공한다.Moreover, this invention provides the kimchi containing rice cake manufactured by the kimchi containing rice cake manufacturing method mentioned above.

상술한 본 발명에 따르면, 전통 음식인 떡과 한국의 식탁에서 빠지지 않는 김치를 함께 소비자에게 제공할 수 있다. According to the present invention described above, it is possible to provide a consumer with a traditional food rice cake and kimchi not fall out of the table in Korea.

본 발명에 따른 김치 함유 떡은, 영양이 우수하며 식감이 부드럽고 냉동 보관 후 필요할 때 쉽게 준비할 수 있고 간편한 식사 대용식으로 사용될 수 있다.Kimchi-containing rice cake according to the present invention is excellent in nutrition, soft texture, can be easily prepared when needed after frozen storage and can be used as a convenient meal substitute.

본 발명의 추가적인 상세 효과는 이하의 발명의 구성에서 기술될 것이다.Further detailed effects of the present invention will be described in the configuration of the invention below.

이하에서는 본 발명의 바람직한 실시예를 보다 상세하게 기술한다.Hereinafter, preferred embodiments of the present invention will be described in more detail.

도 1은 본 발명에 따른 김치 떡 제조 방법의 흐름도이다. 1 is a flowchart of a kimchi mochi manufacturing method according to the present invention.

도 1을 참조하면, 떡을 만들기 위한 쌀(멥쌀, 찹쌀 또는 이들의 혼합)을 세척하고 물에 3시간 내지 5시간 불린 후 분쇄한다(S10 단계). 쌀 80 중량부를 물에 불리는 경우, 불린 쌀은 약 100 중량부가 된다. 불린 쌀은 곱게 분쇄되고, 분쇄기에서 2회 이상 분쇄되는 것이 바람직하다.Referring to Figure 1, the rice for making rice cakes (non-glutinous rice, glutinous rice or a mixture thereof) is washed and soaked in water for 3 to 5 hours and then pulverized (step S10). When 80 parts by weight of rice is called water, soaked rice is about 100 parts by weight. The soaked rice is ground finely and preferably at least two times in a grinder.

분쇄된 쌀은 교반기에 투입되어 증숙 및 교반된다(S20 단계). 그리하여, 쌀 은 증기에 의해 익어서 떡 반죽 상태가 된다. 증숙 과정 동안 쌀을 익히기 위해, 교반기 내부 압력은 0.15MPa 내지 0.17MPa이고 교반기 내부 온도는 90℃ 내지 160℃를 유지하는 것이 바람직하다. 증숙 동안 그리고 증숙 이후에 떡 반죽이 굳는 것을 방지하기 위해 교반기 내의 쌀 또는 떡 반죽은 지속적으로 교반된다. 또한, 교반에 의해 떡은 찰지게 된다.The crushed rice is added to the stirrer and steamed and stirred (step S20). Thus, the rice is cooked by steam and becomes a rice cake dough state. In order to cook the rice during the steaming process, it is preferable that the pressure inside the stirrer is 0.15 MPa to 0.17 MPa and the temperature inside the stirrer is maintained at 90 ° C. to 160 ° C. The rice or rice cake dough in the stirrer is continuously stirred to prevent the rice cake from hardening during and after steaming. In addition, the rice cake becomes cold by stirring.

증숙이 완료되면 교반기 내의 증기가 배출된다. 증기가 배출된 후, 불린 쌀 100 중량부에 대하여 배추, 무 등으로 만들어진 김치 5 내지 10 중량부가 교반기에 투입되고, 떡 반죽과 김치가 함께 교반기 내에서 교반된다(S30 단계). 김치가 증숙 과정 동안 익는 것을 방지하기 위해 김치는 증숙 이후에 투입된다. 불린 쌀 100 중량부에 대하여 김치가 5 중량부보다 적게 혼합되는 경우, 김치의 맛이 미약하게 된다. 불린 쌀 100 중량부에 대하여 김치가 10 중량부보다 많이 혼합되는 경우, 김치의 맛이 너무 강하게 되거나 완제품 떡이 형태를 유지하기 힘들 우려가 있다. 교반 시간은 떡 반죽과 김치가 균일하게 혼합되도록 결정된다. 예를 들면, 불린 쌀 50kg이 사용된 경우 교반 시간은 약 10분이다. When the steam is complete, the steam in the stirrer is released. After the steam is discharged, 5 to 10 parts by weight of kimchi made of cabbage, radish, etc., is added to the agitator, and rice cake dough and kimchi are stirred together in the stirrer (step S30). Kimchi is added after steaming to prevent it from ripening during the steaming process. When kimchi is mixed less than 5 parts by weight with respect to 100 parts by weight of soaked rice, the taste of kimchi becomes weak. When kimchi is mixed with more than 10 parts by weight with respect to 100 parts by weight of the soaked rice, the taste of kimchi becomes too strong or the finished rice cake may be difficult to maintain the form. The stirring time is determined so that the rice cake dough and kimchi are uniformly mixed. For example, when 50 kg of soaked rice is used, the agitation time is about 10 minutes.

또한, 설탕, 물엿 등의 감미료가 더 혼합될 수 있다. 감미료는 불린 쌀 100 중량부에 대하여 5 내지 25 중량부가 혼합되는 것이 바람직하다. 감미료의 양은 소비자의 기호 등에 의해 결정된다.In addition, sweeteners such as sugar and starch syrup may be further mixed. The sweetener is preferably 5 to 25 parts by weight based on 100 parts by weight of soaked rice. The amount of sweetener is determined by the consumer's preference.

또한, 밤, 대추, 건포도, 호두, 은행, 잣, 콩, 깨, 호박씨, 해바라기씨 등의 준비된 고명이 더 혼합될 수 있다. 고명은 불린 쌀 100 중량부에 대하여 40 내지 60 중량부가 혼합되는 것이 바람직하다. 고명의 양은 고명의 종류, 소비자의 기호 등에 의해 결정된다.In addition, prepared garnishes such as chestnuts, dates, raisins, walnuts, ginkgo, pine nuts, beans, sesame seeds, pumpkin seeds, sunflower seeds and the like may be further mixed. It is preferable to mix 40-60 weight part with respect to 100 weight part of rice called garnish. The amount of name is determined by the type of name, preference of the consumer, and the like.

이러한 감미료, 고명은 김치와 동시에 투입되거나 시간차를 두고 투입될 수 있다. 김치, 감미료, 고명 등의 투입 순서 및 교반 시간은 김치, 감미료, 고명 등의 종류, 크기 등에 의해 결정된다. 일예로서, 불린 쌀 50kg으로 만들어진 떡 반죽에 김치가 투입되고 약 10분간 교반된 후, 감미료, 고명이 투입되고 약 25분간 교반될 수 있다. These sweeteners and garnish may be added at the same time as kimchi or at a time difference. The order of addition and stirring time of kimchi, sweetener, garnish and the like are determined by the kind, size, etc. of kimchi, sweetener, garnish and the like. As an example, kimchi may be added to a rice cake made of 50 kg of soaked rice and stirred for about 10 minutes, and then sweetener and garnish may be added and stirred for about 25 minutes.

떡 반죽과 김치, 감미료, 고명 등이 교반된 제품은 소정의 틀에 담겨져 손질된다(S40 단계). 그리하여, 김치, 감미료, 고명 등이 혼합된 무정형의 떡 반죽은 형태를 갖추게 된다. Rice cake dough and kimchi, sweeteners, garnish and stirring products are put in a predetermined frame and trimmed (step S40). Thus, the amorphous rice cake dough mixed with kimchi, sweetener, garnish, etc. takes shape.

틀에 담긴 떡의 표면에 밤, 대추, 건포도, 호두, 은행, 잣, 콩, 깨, 호박씨, 해바라기씨 등의 준비된 고명을 부착시키는 것도 가능하다. 부착되는 고명의 양은 틀에 담기 떡의 표면 형태, 고명의 종류, 소비자의 기호 등에 의해 결정된다. It is also possible to attach prepared garnishes such as chestnuts, jujube, raisins, walnuts, ginkgo, pine nuts, beans, sesame seeds, pumpkin seeds and sunflower seeds to the surface of the rice cake in the mold. The amount of garnish attached is determined by the surface shape of the rice cake, the type of garnish, and the taste of consumers.

소비자가 짧은 시간 내에 떡을 식용하는 경우, 틀에 담겨져 형태를 갖춘 떡은 바로 포장되어 소비자에게 제공될 수 있다.If the consumer eats the rice cake within a short time, the rice cake in the form and the form may be immediately packaged and provided to the consumer.

또는, 틀에 담겨져 형태를 갖춘 떡은 급랭될 수 있다(S50 단계). 냉각시키지 않는 경우, 떡은 수분이 증발하여 표면으로부터 굳어지거나 산화, 미생물에 의한 부패 등의 이유로 변질될 수 있다. 급랭된 떡을 해동한 떡은 급랭 전의 수분 함량, 찰진 상태, 미감, 색감, 질감 등을 유지할 수 있다. 그리하여, 장시간 보관이나 운송이 필요한 경우 급랭된 떡을 냉동 상태로 유지하는 것이 유리하다. 또한, 찰진 상태의 떡을 절단하는 것보다는 냉동 또는 반냉동된 떡을 절단하는 것이 용이하다.Or, the rice cakes that are in the mold and have a shape may be quenched (S50 step). If it is not cooled, the rice cake may deteriorate due to evaporation of moisture, hardening from the surface, oxidation, decay by microorganisms, or the like. The rice cake thawed quenched rice cake can maintain the moisture content, the scratched state, taste, color, texture, etc. before quenching. Thus, it is advantageous to keep the quenched rice cake frozen in case it is necessary for long time storage or transportation. It is also easier to cut frozen or semi-frozen rice cakes than to cut rice cakes in the scratched state.

떡은 -18℃ 이하로 급랭되는 것이 바람직하다. -18℃ 이상인 경우, 떡이 완전히 냉동되지 않을 수 있다. The rice cake is preferably quenched to -18 ° C or lower. Above -18 ℃, the rice cake may not be completely frozen.

급랭된 떡은 약 10% 해동된 상태에서 절단되고 포장된다(S60 단계). 포장된 김치를 함유하는 떡은 소비자에게 제공될 수 있다.Quenched rice cake is cut and packaged in a state of about 10% thawed (step S60). The rice cake containing the packaged kimchi can be provided to the consumer.

상술한 방법으로 제작된 떡은 김치를 내부에 균일하게 함유하고 찰진 상태를 유지한다. 그리하여, 소비자는 떡과 김치를 동시에 식용할 수 있어, 영양학적으로 우수한 식사 대용식으로 사용될 수 있다. The rice cake produced by the above-described method contains kimchi uniformly inside and maintains a scratched state. Thus, the consumer can eat rice cake and kimchi at the same time, and can be used as a nutritionally excellent meal substitute.

비록 본 발명이 상술한 바람직한 실시예와 관련하여 설명되었지만, 본 발명의 요지와 범위로부터 벗어남이 없이 다양한 수정 및 변형이 가능한 것은 당업자라면 용이하게 인식할 수 있을 것이며, 이러한 변경 및 수정은 모두 첨부된 특허청구의 범위에 속함은 자명하다.Although the present invention has been described in connection with the above-described preferred embodiments, it will be readily apparent to those skilled in the art that various modifications and variations are possible without departing from the spirit and scope of the present invention, all such changes and modifications being attached It is obvious that it belongs to the scope of the claims.

도 1은 본 발명에 따른 김치 떡 제조 방법의 흐름도.1 is a flow chart of the kimchi mochi manufacturing method according to the present invention.

Claims (6)

쌀을 세척하고 불린 후 분쇄하는 분쇄 단계;A grinding step of washing and soaking the rice and then grinding it; 분쇄된 쌀을 교반기에 투입하고 증숙 및 교반을 하는 증숙 단계;Steaming step of putting the milled rice into a stirrer and steaming and stirring; 증기를 배출하고, 불린 쌀 100 중량부에 대하여 김치 5 내지 10 중량부를 상기 교반기에 투입한 후 증숙된 재료와 교반하는 김치 투입 단계; 및Kimchi input step of discharging the steam, adding 5 to 10 parts by weight of kimchi to the stirrer with respect to 100 parts by weight of the soaked rice and then stirred with the steamed material; And 증숙된 재료와 김치가 교반된 제품을 틀에 담아 형태를 갖춘 후 포장하는 포장 단계;를 포함하고,Includes a packaging step of packing the steamed material and kimchi stirred product in the form of a form and then packaging; 상기 포장 단계는, 증숙된 재료와 김치가 교반된 제품을 틀에 담는 단계, 틀에 담긴 제품을 -18℃ 이하로 급랭하는 단계, 및 급랭된 제품이 일부 해동된 상태에서 절단하여 포장하는 단계를 포함하는 것을 특징으로 하는 김치 함유 떡 제조 방법.The packaging step includes the steps of putting the steamed material and the kimchi stirred product into the mold, quenching the product contained in the mold below -18 ℃, and cutting and packaging in a state where the quenched product is partially thawed Kimchi-containing rice cake manufacturing method comprising a. 제 1 항에 있어서,The method of claim 1, 상기 김치 투입 단계는, 불린 쌀 100 중량부에 대하여 감미료 5 내지 25 중량부, 고명 40 내지 60 중량부를 투입하는 단계를 더 포함하는 것을 특징으로 하는 김치 함유 떡 제조 방법.The kimchi input step, the kimchi-containing rice cake manufacturing method further comprises the step of adding 5 to 25 parts by weight of sweetener, 40 to 60 parts by weight with respect to 100 parts by weight of soaked rice. 제 1 항에 있어서,The method of claim 1, 상기 포장 단계는, 틀에 담긴 제품 표면에 고명을 부착하는 단계를 더 포함하는 것을 특징으로 하는 김치 함유 떡 제조 방법.The packaging step, the kimchi-containing rice cake manufacturing method characterized in that it further comprises the step of attaching the garnish on the surface of the product contained in the frame. 제 1 항에 있어서,The method of claim 1, 상기 증숙 단계에서 상기 교반기의 내부 압력은 0.15MPa 내지 0.17MPa, 내부 온도는 90℃ 내지 160℃를 유지하는 것을 특징으로 하는 김치 함유 떡 제조 방법.In the steaming step, the internal pressure of the stirrer is 0.15MPa to 0.17MPa, the internal temperature is kimchi-containing rice cake manufacturing method, characterized in that to maintain 90 ℃ to 160 ℃. 삭제delete 제 1 항 내지 제 4 항 중 어느 한 항의 김치 함유 떡 제조 방법에 의해 제조된 것을 특징으로 하는 김치 함유 떡.Kimchi containing rice cake produced by the kimchi containing rice cake manufacturing method of any one of Claims 1-4.
KR1020070121035A 2007-11-26 2007-11-26 Rice cake containing kimchi and making method thereof KR100895918B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020070121035A KR100895918B1 (en) 2007-11-26 2007-11-26 Rice cake containing kimchi and making method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020070121035A KR100895918B1 (en) 2007-11-26 2007-11-26 Rice cake containing kimchi and making method thereof

Publications (1)

Publication Number Publication Date
KR100895918B1 true KR100895918B1 (en) 2009-05-07

Family

ID=40861679

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020070121035A KR100895918B1 (en) 2007-11-26 2007-11-26 Rice cake containing kimchi and making method thereof

Country Status (1)

Country Link
KR (1) KR100895918B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101298139B1 (en) * 2011-09-05 2013-08-21 이상준 Method for producing rice cake being capable of forming various shape containing the ingredient of the Kimchi
KR101575936B1 (en) 2013-12-16 2015-12-10 신준순 Core rice cake manufacturing method and core rice cake

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000030173A (en) * 2000-01-24 2000-06-05 이정순 A piece of Rice-cake for DDukbokki
KR20030064553A (en) * 2002-01-28 2003-08-02 박충호 Multilayered rice cake and the preparation method thereof
KR20050061428A (en) * 2005-05-31 2005-06-22 심은 A rice dumpling soup rice slice cake by paprika and the manucture method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000030173A (en) * 2000-01-24 2000-06-05 이정순 A piece of Rice-cake for DDukbokki
KR20030064553A (en) * 2002-01-28 2003-08-02 박충호 Multilayered rice cake and the preparation method thereof
KR20050061428A (en) * 2005-05-31 2005-06-22 심은 A rice dumpling soup rice slice cake by paprika and the manucture method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101298139B1 (en) * 2011-09-05 2013-08-21 이상준 Method for producing rice cake being capable of forming various shape containing the ingredient of the Kimchi
KR101575936B1 (en) 2013-12-16 2015-12-10 신준순 Core rice cake manufacturing method and core rice cake

Similar Documents

Publication Publication Date Title
US20110256293A1 (en) Method for Making Legume-Based Dough and Nutritional Products Therefrom
KR100869406B1 (en) The manufacturing method of the rice cake covered with bean flour and the manufacturies thereby
KR101420387B1 (en) tteokgalbi using processed food and for preparing same
JPH0771452B2 (en) Method for producing fried food mainly containing rice grains
KR100895918B1 (en) Rice cake containing kimchi and making method thereof
CN101461517A (en) Nutrition rice and method for processing the same
KR101716446B1 (en) Method for making dumplings using dried rice and dumplings thereof
CN113940366A (en) High-fiber flavored crusty pancake prepared by mixing beans and coarse cereals and preparation method thereof
CN103393124A (en) Production method of tea soup series product
KR101138384B1 (en) Curstrad cream using rice and a manufacturing methods thereof
KR101810364B1 (en) A method of coloring pear pieces
KR101418153B1 (en) fish cake product with glutinous rice cake in core and method for producing the same
KR101570077B1 (en) The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method
KR101060274B1 (en) Sediment based on rice and its manufacturing method
KR20100000544A (en) Sweet pumpkin bread and method for manufacture thereof
KR20210138454A (en) Method for manufacturing of Vegetable porridge
CN101601449A (en) A kind of transparent food paper and preparation method thereof
CN105309548A (en) Raw fruit food taking single raw fruits and vegetables as main materials and making method thereof
KR100328479B1 (en) Composition of brown rice and pumpkin gruel
KR20160077782A (en) Manufacturing method for korean traditional cookie having grain
KR20190083188A (en) Manufacturing method for glutinous rise cake using embryo bud of rice
KR102663857B1 (en) Method for Ongsimyi Kalguksu
CN104413341A (en) Cereal porridge and making method thereof
KR102602471B1 (en) Organic vegan ice cream comprising luo han guo extract and its manufacturing method
JP2006025778A (en) Fruit sponge cake and fruit chinese steamed bun

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20130423

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20140424

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20160122

Year of fee payment: 7

R401 Registration of restoration
FPAY Annual fee payment

Payment date: 20160425

Year of fee payment: 8

FPAY Annual fee payment

Payment date: 20170602

Year of fee payment: 9

FPAY Annual fee payment

Payment date: 20190104

Year of fee payment: 10

R401 Registration of restoration