KR100914000B1 - Pre-mix for glutinous barley cake and method of manufacturing glutinous barley cake - Google Patents
Pre-mix for glutinous barley cake and method of manufacturing glutinous barley cake Download PDFInfo
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- 241000209219 Hordeum Species 0.000 title claims abstract description 58
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 241000209094 Oryza Species 0.000 claims abstract description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 28
- 235000009566 rice Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 230000014759 maintenance of location Effects 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 235000019991 rice wine Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 16
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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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
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- 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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
Description
도1은 본 발명의 실시예에 따른 찰보리떡의 제조방법을 도시한 흐름도이다.1 is a flow chart illustrating a method of producing a waxy barley rice cake according to an embodiment of the present invention.
본 발명은 찰보리떡용 프리믹스 및 찰보리떡의 제조방법에 관한 것으로서, 보다 상세하게는 찰보리를 재료로 하는 프리믹스(Pre-Mix : 반죽에 필요한 재료들을 제품특성에 맞게 일정 비율로 배합해 놓은 반제품) 및 그 프리믹스를 사용하여 찰보리떡을 제조하는 방법에 관한 것이다.The present invention relates to a premix for waxy rice cake and a method of manufacturing waxy rice cake, and more specifically, pre-mixed with waxy barley (Pre-Mix: semi-finished product formulated with a certain ratio according to product characteristics) The present invention relates to a method of producing a waxy rice cake using a premix.
최근 단백질과 탄수화물에서 다른 곡류에 뒤지지 아니할 뿐만 아니라 수용성 섬유질, 비타민 및 무기질이 풍부하고 암 예방효과를 나타내는 성분, 면역증강효과를 나타내는 성분, 항알레르기 작용을 하는 성분, 콜레스테롤의 합성을 억제하는 성분 등을 포함하여 건강에 대단히 유익한 식품으로 입증되고 있는 찰보리를 재료로 하여 식품을 제조하는 방법이 안출되어 사용되고 있다.In addition to the other grains in proteins and carbohydrates, it is rich in water-soluble fiber, vitamins and minerals, and it has anti-cancer effects, immune-boosting effects, anti-allergic ingredients, and ingredients that inhibit cholesterol synthesis. Including a method for producing food using the barley barley which has been proved to be a very beneficial food for health, including, has been devised and used.
종래 찰보리를 사용하여 식품을 제조하는 방법은 2006년 특허출원 제90246호(발명의 명칭 : 상황버섯을 이용한 찰보리빵 제조방법), 2007년 특허출원 제 55134호(발명의 명칭 : 마를 혼합한 찰보리빵 제조방법) 등에 개시되어 있다.Conventionally, the method of manufacturing food by using the barley barley patent application No. 90246 (name of the invention: a method of manufacturing the barley barley bread using the situation mushroom), 2007 patent application No. 55134 (name of the invention: the barley bread mixed with hemp Manufacturing method) and the like.
이들 종래 찰보리를 사용하여 식품을 제조하는 방법에 따르면 찰보리분말의 입도를 150 내지 250 메시(Mesh) 정도로 하고 있다.According to these conventional methods for preparing food using the barley, the particle size of the barley powder is about 150 to 250 mesh.
이와 같이 찰보리분말의 입도를 150 내지 250 메시(Mesh) 정도로 하여 식품을 제조하게 되면 단위부피에 포함된 찰보리분말 전체에 대한 표면적이 커져 수분흡수속도가 증가하기 때문에 찰보리분말을 재료로 하는 프리믹스의 보관기간이 짧아진다는 문제점이 있었다.When the food is manufactured with the particle size of the barley powder as described above, the surface area of the whole barley powder contained in the unit volume increases, so that the water absorption rate is increased. There was a problem that the period is shortened.
그리고 찰보리분말의 상대적으로 작아 찰보리의 분쇄공정 중 영양분 손실이 커진다는 문제점이 있었다.In addition, there is a problem that the loss of nutrients during the grinding process of the barley is relatively small of the barley powder.
따라서 본 발명의 목적은, 프리믹스의 보존기간을 증가시킬 수 있고 찰보리의 분쇄공정 중 영양분 손실을 감소시킬 수 있도록 한 찰보리떡용 프리믹스 및 찰보리떡의 제조방법을 제공하는 것이다.Accordingly, an object of the present invention is to provide a premix for the barley rice cake and a method for producing the barley rice cake, which can increase the shelf life of the premix and reduce the nutrient loss during the grinding process of the barley.
상기 목적은, 본 발명에 따라, 찰보리떡용 프리믹스의 제조방법에 있어서, 찰보리를 분쇄하여 50 내지 80메시 사이의 입도를 갖는 찰보리분말을 생성하는 찰보리분말제조단계와; 상기 찰보리분말 48 - 52중량%, 메보리11-11.5중량%, 황설탕22-23중량%, 말토덱스트린2-2.5중량%, 정제염0.5-1중량%, 베이킹파우더0.5-1중량%, 함수결정포도당11-11.5중량%, 소다1-1.5중량%를 혼합하여 믹스혼합물을 생성하는 믹스혼합물생성단계와; 상기 믹스혼합물생성단계에서 생성된 믹스혼합물의 외표면 에 유지층을 형성하는 유지층형성단계와; 상기 유지층이 형성된 믹스혼합물을 섭씨 33도 내지 37도에서 8분 내지 12분동안 가열하는 믹스혼합물가열단계를 포함하는 것을 특징으로 하는 찰보리떡용 프리믹스의 제조방법에 의해 달성된다.In accordance with the present invention, there is provided a method of producing a pre-barley premix for preparing a barley powder having a particle size of 50 to 80 mesh by grinding the barley; 48 to 52% by weight of the barley powder, 11-11.5% by weight of meju, 22-23% by weight of sugar, maltodextrin 2-2.5% by weight, refined salt 0.5-1% by weight, baking powder 0.5-1% by weight, water crystal A mixture mixture generation step of producing a mixture mixture by mixing glucose 11-11.5% by weight and soda 1-1.5% by weight; A retention layer forming step of forming a retention layer on an outer surface of the mix mixture generated in the mix mixture generation step; It is achieved by the method for producing a pre-mix for the barley rice cake, characterized in that it comprises a heating step of the mixture mixture is formed for 8 minutes to 12 minutes at 33 to 37 degrees Celsius.
그리고 상기 목적은 청구항1에 기재된 제조방법에 의해 제조된 찰보리떡용 프리믹스 48.5-52중량%, 계란26-28중량%, 쌀막걸리22-23.5중량%를 교반하여 찰보리떡반죽물을 생성하는 반죽단계와; 상기 반죽단계에서 생성된 찰보리떡반죽물을 섭씨 100도에서 15 내지 18분간 찌는 찜단계를 포함하는 것을 특징으로 하는 찰보리떡 제조방법에 의해 달성된다.And the object is a dough step of producing a waxy barley dough dough by stirring 48.5-52% by weight, pre-mixed egg 26-28% by weight, rice rice wine 22-23.5% by weight prepared by the manufacturing method of claim 1 ; The barley rice cake dough produced in the kneading step is achieved by a method of producing a barley rice cake comprising a steaming step of steaming at 100 degrees Celsius for 15 to 18 minutes.
이하에서, 첨부도면을 참조하여 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도1은 본 발명의 실시예에 따른 찰보리떡의 제조방법을 설명하기 위한 흐름도이다.1 is a flow chart for explaining a method of manufacturing a wax barley rice cake according to an embodiment of the present invention.
본 발명의 실시예에 따른 찰보리떡의 제조방법을 도1을 참조하여 설명하면 다음과 같다.Referring to Figure 1, the manufacturing method of the waxy barley rice cake according to the embodiment of the present invention is as follows.
찰보리분말의 제조공정Manufacturing Process of Waxy Powder
엄선된 찰보리를 분쇄기에 투입 분쇄하여 50 내지 80메시 사이의 입도를 갖는 찰보리분말을 생성한다. 여기서 찰보리분말의 입도가 50메시미만이 되면 식감이 떨어지고(조직감이 거칠어짐) 80메시를 넘어가면 찰보리맛과 향을 제대로 느낄 수 없게 된다.Selected barley is pulverized into a grinder to produce a barley powder having a particle size of between 50 and 80 mesh. If the grain size of the barley powder is less than 50 mesh, the texture will be reduced (roughness of texture), and if it exceeds 80 mesh, the barley taste and aroma will not be felt properly.
믹스혼합물의 생성공정Formation process of mix mixture
찰보리분말 48 - 52중량%, 메보리11-11.5중량%, 황설탕22-23중량%, 말토덱스 트린2-2.5중량%, 정제염0.5-1중량%, 베이킹파우더0.5-1중량%, 함수결정포도당11-11.5중량%, 소다1-1.5중량%를 진공혼합기(에어분사노즐과 히팅시스템을 갖는 진공혼합기가 판매되고 있음)에서 혼합하여 믹스혼합물을 생성한다.Waxy Barley Powder 48-52% by weight, Mevory 11-11.5% by weight, Sugar 22-23% by weight, Maltodextrin 2-2.5% by weight, Refined salt 0.5-1% by weight, Baking powder 0.5-1% by weight, Water crystal Glucose 11-11.5% by weight and soda 1-1.5% by weight are mixed in a vacuum mixer (vacuum mixer with air spray nozzle and heating system sold) to produce a mix mixture.
유지층의 형성공정Formation process of holding layer
먼저 마가린, 쇼트닝 등의 유지를 중탕(重湯)하여 녹인다. 여기서 녹이는 유지의 양은 믹스혼합물의 8-10중량%(믹스혼합물의 중량을 100이라고 할 때)에 해당하는 양이 적당하다.First, melt fats and oils such as margarine and shortening. The amount of the fats and oils which melt | dissolves here is suitable for the quantity corresponding to 8-10 weight% (when the weight of a mix mixture is 100).
다음에 녹인 유지를 진공혼합기의 에어분사노즐을 사용하여 20분 동안 분사하여 믹스혼합물의 외표면에 유지층을 형성한다.The melted fat or oil is then sprayed for 20 minutes using an air spray nozzle of a vacuum mixer to form a fat or oil layer on the outer surface of the mix mixture.
믹스혼합물의 외표면에 형성된 유지층은 빵제조과정에 진입하기 전에 수분이 찰보리분말 등의 믹스혼합물재료에 접촉하는 것을 방지하는 작용을 한다.The holding layer formed on the outer surface of the mix mixture serves to prevent moisture from coming into contact with the mix mixture material such as barley powder before entering the bread making process.
믹스혼합물의 가열공정Mixing process heating
진공혼합기의 히팅시스템을 사용하여 섭씨 33도 내지 37도에서 8분 내지 12분 동안 믹스혼합물을 가열한다. 여기서 가열온도 37도에서 12분 이상 가열하면 수분이 없는 상태에서 가열되어 타게 되고, 가열온도 33도에서 8분 미만으로 가열하면 잔존수분량에 의해 보관 중에 부패할 염려가 있다.The mix mixture is heated for 8 to 12 minutes at 33 to 37 degrees Celsius using a heating system of a vacuum mixer. If heated at 37 ° C for more than 12 minutes, it is heated and burned in the absence of moisture, and if it is heated to less than 8 minutes at 33 ° C of heating temperature, there is a risk of corruption during storage due to the remaining water content.
가열공정이 끝나면 찰보리떡용 프리믹스가 제조된다. 제조된 찰보리떡용 프리믹스는 그대로 떡제조과정으로 넘겨지거나 포장 등의 방법으로 장기간 보관할 수 있다.At the end of the heating process, a premix for waxy rice cake is prepared. The prepared waxy premix for rice cake can be passed over to the rice cake making process or stored for a long time by a method such as packaging.
반죽공정Kneading Process
찰보리떡용 프리믹스 48.5-52중량%, 계란26-28중량%, 쌀막걸리22-23.5중량%를 반죽기(혼합기능, 교반기능 및 반죽기능을 갖고 있는 반죽기가 시판되고 있음)에서 교반하여 찰보리떡반죽물을 생성한다.48.5-52% by weight, premix for egg, 26-28% by weight and 22-23.5% by weight of rice wine rice are stirred in a kneader (commercially available kneader with mixing function, stirring function and kneading function). Create
찜공정Steaming process
찰보리떡반죽물을 섭씨 100도 찜통에서 15 내지 18분간 찐다.The barley rice cake dough is steamed in a steamer for 100 degrees Celsius for 15 to 18 minutes.
포장공정Packaging process
찰보리떡을 실온에서 냉각시킨 후 비닐포장지에 넣는다.The rice cake is cooled at room temperature and placed in a plastic bag.
상술한 바와 같이 본 발명의 실시예에 따르면, 찰보리분말의 입도를 50 내지 80 메시로 하고 찰보리분말의 외표면에 유지층을 형성함으로써, 외부습기와의 수분접촉을 차단시킬 수 있게 된다. 이에 따라 찰보리분말을 재료로 하는 찰보리떡용 프리믹스의 보관기간을 증가시킬 수 있다.According to the embodiment of the present invention as described above, by setting the particle size of the barley powder to 50 to 80 mesh and forming a holding layer on the outer surface of the barley powder, it is possible to block the moisture contact with the external moisture. This can increase the storage period of the pre-barley premix for the barley powder as a material.
그리고 찰보리분말이 커져 찰보리의 분쇄공정 중 영양분 손실을 감소시킬 수 있게 된다.In addition, the barley powder is increased, it is possible to reduce the loss of nutrients during the grinding process of the barley.
따라서 본 발명에 따르면, 찰보리분말의 입도를 50 내지 80 메시로 하고 찰보리분말의 외표면에 유지층을 형성하여 외부습기와의 수분접촉을 차단시킴으로써, 찰보리떡용 프리믹스의 보관기간을 증가시킬 수 있고, 영양분 손실을 감소시킬 수 있다.Therefore, according to the present invention, by setting the particle size of the barley powder to 50 to 80 mesh and forming a holding layer on the outer surface of the barley powder to block moisture contact with the external moisture, it is possible to increase the storage period of the pre-barley rice cake premix, It can reduce nutrient loss.
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| KR1020090025831A KR100914000B1 (en) | 2009-03-26 | 2009-03-26 | Pre-mix for glutinous barley cake and method of manufacturing glutinous barley cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101915955B1 (en) * | 2017-03-06 | 2018-11-07 | 영광군 | Manufacturing method of ramie fabric leaves and barley rice ball cake using premix |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62115244A (en) | 1985-11-15 | 1987-05-26 | Yasunori Tanimura | Production of instant food |
| JPS63152952A (en) | 1986-12-17 | 1988-06-25 | Mominoki:Kk | Rice cake flour for instant rice cake and preparation of instant rice cake using said flour |
| KR100545042B1 (en) | 2000-05-09 | 2006-01-24 | 가부시끼가이샤나가타니엔 | Sponge cake premix and method of manufacturing sponge cake by using said premix |
| KR100774535B1 (en) | 2005-07-11 | 2007-11-08 | 한국식품연구원 | Manufacturing Method of Premix for Ready-to-eat Rice Cake Using Electronic Range |
-
2009
- 2009-03-26 KR KR1020090025831A patent/KR100914000B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62115244A (en) | 1985-11-15 | 1987-05-26 | Yasunori Tanimura | Production of instant food |
| JPS63152952A (en) | 1986-12-17 | 1988-06-25 | Mominoki:Kk | Rice cake flour for instant rice cake and preparation of instant rice cake using said flour |
| KR100545042B1 (en) | 2000-05-09 | 2006-01-24 | 가부시끼가이샤나가타니엔 | Sponge cake premix and method of manufacturing sponge cake by using said premix |
| KR100774535B1 (en) | 2005-07-11 | 2007-11-08 | 한국식품연구원 | Manufacturing Method of Premix for Ready-to-eat Rice Cake Using Electronic Range |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101915955B1 (en) * | 2017-03-06 | 2018-11-07 | 영광군 | Manufacturing method of ramie fabric leaves and barley rice ball cake using premix |
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