KR100940083B1 - Steamed rice-cake manufacturing method - Google Patents
Steamed rice-cake manufacturing method Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 241000209094 Oryza Species 0.000 claims abstract description 123
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 123
- 235000009566 rice Nutrition 0.000 claims abstract description 123
- 238000000855 fermentation Methods 0.000 claims abstract description 112
- 230000004151 fermentation Effects 0.000 claims abstract description 112
- 239000000203 mixture Substances 0.000 claims abstract description 89
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 84
- 235000013312 flour Nutrition 0.000 claims abstract description 76
- 238000002156 mixing Methods 0.000 claims abstract description 35
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 235000007215 black sesame Nutrition 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 235000011511 Diospyros Nutrition 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 244000236655 Diospyros kaki Species 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 238000007598 dipping method Methods 0.000 abstract description 3
- 235000019991 rice wine Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 description 6
- 238000000227 grinding Methods 0.000 description 5
- 239000002562 thickening agent Substances 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 241000723267 Diospyros Species 0.000 description 2
- 206010016322 Feeling abnormal Diseases 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- 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
- 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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- Nutrition Science (AREA)
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Abstract
Description
본 발명은 쌀가루에 탁주를 혼합하여 발효시킴으로써 다른 떡에 비해 노화속도가 느리고 습하고 무더운 여름철에도 잘 변하지 않아 주로 봄부터 가을철에 만들어 먹는 증편의 제조방법에 관한 것이다.The present invention relates to a method for producing a thickened food made by mixing fermented rice with rice flour and fermentation, which is slow in aging compared to other rice cakes and does not change well in humid summers and hot summers.
오랜 기간 떡은 우리 나라 전래의 곡물가공 식품으로 간식, 편의식으로 식사를 대신하여 왔으나 근래에 들어 식생활의 서구화에 따라 떡은 점차 그 자리를 과자와 빵에 내주게 되었다. 그러나 근자 식생활의 서구화에 대한 반성과 우리 전통음식에 대한 관심의 증가에 따라 다시 떡이 기호식품으로서 수요가 점차 늘어가고 있다.For a long time, rice cakes have been replaced by snacks and convenience foods as traditional grain processed foods in our country. However, in recent years, with the westernization of dietary life, rice cakes gradually gave their place to snacks and bread. However, with the reflection on the westernization of the near future diet and the growing interest in Korean traditional foods, demand for rice cakes is gradually increasing.
증편은 우리의 떡 중 유일하게 발효과정을 거쳐 만들어지는 것으로 지역에 따라 기정, 장편, 잔편, 기지, 술떡, 중병 등의 이름으로 알려져 있다. 증편은 쌀가루에 탁주를 넣고 반죽하여 발효시킨 다음 찐 것으로서, 내부구조는 스펀지와 비슷한 다공질 조직을 가져 부드러우며 서양의 빵과 비슷하다.Jeungpyeon is the only Korean rice cake made through fermentation process, and it is known by the name of Gijeong, long piece, remnant, base, liquor rice cake, and serious disease. Jeungpyeon is made of rice powder, kneaded with rice wine, fermented and steamed. The internal structure is soft with a sponge-like porous structure and is similar to western bread.
밀가루를 주재료로 하는 빵은 제조과정 중 밀 단백질인 글루텐을 형성하여 유동성과 점탄성을 갖지만, 쌀을 주재료로 하는 일반 떡은 글루텐을 형성하지 못하 여 빵과 같은 조직을 갖지 못한다. 그러나 증편은 글루텐을 형성하지 않고도 발효 중 변화에 의해 특정물질이 고분자화되어 빵과 비슷한 구조를 갖게 되는 것이다.Bread made mainly of wheat flour has fluidity and viscoelasticity as it forms gluten, a wheat protein during the manufacturing process. However, ordinary rice cakes, which are made from rice, do not form gluten and do not have bread-like texture. However, Jeungpyun has a structure similar to bread that polymerizes a specific substance by changing during fermentation without forming gluten.
한편, 증편은 쌀가루에 탁주를 혼합하여 발효시킨 것이므로 떡에서 술 냄새가 나며, 중장년층과 달리 청소년이나 외국인은 이와 같은 냄새로 인하여 증편을 기피하는 경향이 있다.On the other hand, Jeungpyun is fermented by mixing Takju with rice flour, and the smell of alcohol in rice cakes, unlike the middle-aged people, adolescents and foreigners tend to avoid Jeungpyeon due to this smell.
이와 같은 문제점을 해결하기 위하여 대한민국 특허등록 제10-0799233호는 In order to solve such a problem, Korean Patent Registration No. 10-0799233
탁주를 소량 첨가하여 증편을 제조하는 방법에 대해 개시하고 있다. 그러나 상기 특허의 제조방법은 소량의 탁주만으로 쌀가루를 발효시키고 있으므로 발효가 부족하게 되어 이 방법으로 제조된 증편은 다공성이 부족함은 물론 떡 특유의 끈적거림이 남아 증편 특유의 부드러운 감을 내기에 부족한 문제가 있다.Disclosed is a method for preparing thickening by adding a small amount of Takju. However, the method of manufacturing the patent is fermentation of rice flour with only a small amount of Takju, so fermentation is insufficient, and the thickener produced by this method lacks porosity and remains sticky characteristic of rice cake. have.
따라서 증편 특유의 다공성과 부드러운 감을 유지하면서도 술 냄새가 나지 않는 증편의 개발이 요구되고 있다. Therefore, while maintaining the porosity and soft feeling unique to Jeungpyun, development of Jeungpyun that does not smell alcohol is required.
본 발명은 상기와 같은 문제를 해결하기 위하여 개발한 것으로서 쌀가루의 발효과정에 탁주를 소량 첨가하는 한편 발효를 촉진시킬 수 있도록 자체 개발한 발효촉진물을 함께 첨가함으로써 증편 특유의 다공성과 부드러운 감을 유지하면서도 술 냄새가 나지 않는 증편을 개발하게 되었다.The present invention was developed to solve the above problems, while adding a small amount of Takju to the fermentation process of rice flour, while adding the fermentation promoters developed in-house so as to promote fermentation while maintaining the unique porosity and soft feeling of Jeungpyun He developed a piece that did not smell like alcohol.
본 발명으로 제조된 증편은 증편 특유의 새콤한 맛과 스펀지처럼 부드럽고 쫄깃한 맛을 가졌으면서도 시큼한 술 냄새가 나지 않아 기존의 중노년층은 물론 청소년과 외국인들의 입맛에도 맞아 한층 수요를 늘릴 수 있다.Jeungpyeon produced by the present invention has a sour taste and soft and chewy taste unique to Jeungpyeon do not smell sour liquor can fit the taste of the existing middle-aged people as well as teenagers and foreigners can increase the demand.
본 발명은 쌀을 수세한 후 20～28℃에서 2～3시간 수침시킨 후 10～15분간 물을 빼고 이중 일부를 제외한 후 나머지를 분쇄하여 쌀가루를 제조(1차 쌀가루)하는 한편, 상기 일부 제외된 쌀을 분쇄하지 않고 통채로 70～90℃의 물에 5～10분간 물에 침지시켜 익힌 후 3～7분간 물빼기를 하고 분쇄하여 쌀가루를 제조(2차쌀가루)하는 쌀가루 제조단계;와,In the present invention, after washing with water, the water is immersed at 20 to 28 ° C. for 2 to 3 hours, followed by draining water for 10 to 15 minutes, excluding some of them, and then grinding the rest to prepare rice powder (primary rice powder), while excluding some of the above. Rice flour manufacturing step of producing rice flour (secondary rice powder) by immersing in the water at 70 ~ 90 ℃ water for 5-10 minutes without crushing the cooked rice, and then squeezed water for 3 to 7 minutes and crushed;
발효용기에 90～100℃의 뜨거운 물과 10～25℃의 찬물을 섞은 후 1차 쌀가루를 넣고 혼합한 후 발효촉진물을 넣고 소다와 탁주를 넣은 후 2차 쌀가루에 뜨거운 물을 부어 상기 혼합물과 혼합하여 발효용기에 넣어 10～11시간 발효시키는 1차 발효단계;와After mixing hot water of 90 ～ 100 ℃ and cold water of 10 ～ 25 ℃ in fermentation vessel, add primary rice flour, mix, add fermentation accelerator, add soda and Takju, and pour hot water into secondary rice flour. First fermentation step of mixing and fermenting 10 ~ 11 hours into the fermentation vessel; and
상기 1차 발효과정을 거친 혼합물이 들어 있는 발효용기에 1차 쌀가루를 넣어 혼합하고 1.5～2시간 발효시키는 2차 발효단계; 및 A second fermentation step of mixing primary rice flour into a fermentation vessel containing the mixture that has undergone the first fermentation process and fermenting 1.5 to 2 hours; And
상기 2차 발효된 혼합물을 3～7Kg 단위로 분할한 후 상기 분할된 혼합물에 설탕과 소다, 소금, 물 및 1차 쌀가루를 혼합하고 100～110℃에서 30～50분간 찌는 단계;를 거쳐 이루어진다.After dividing the secondary fermented mixture into 3-7Kg units, the sugar mixture is mixed with sugar, soda, salt, water and primary rice flour and steamed at 100-110 ° C. for 30-50 minutes.
이하, 단계별로 상세하게 설명한다.It will be described below in detail step by step.
1. 쌀가루 제조단계1. Rice flour manufacturing stage
우선 전체물량대비(이하, 같음) 75～80 중량부의 쌀을 수세한 후 20～28℃에서 2～3시간 수침시킨 다음 10～20분간 물을 빼고 이중 65～70 중량부의 쌀을 20～100 메시로 분쇄하여 쌀가루를 제조한다(1차 쌀가루). 수침시킨 쌀을 20분 이상 물 빼기를 하면 쌀이 너무 건조하여 입자가 거칠고 딱딱하여 부드러운 증편을 만들 수 없다.First, wash 75 ~ 80 parts by weight of rice (hereinafter equal to) with water, immerse it for 2 ~ 3 hours at 20 ~ 28 ℃, drain water for 10 ~ 20 minutes, and add 65 ~ 70 parts by weight of rice to 20 ~ 100 mesh. Rice flour is prepared by grinding (primary rice flour). If the water is soaked for more than 20 minutes, the rice is so dry that the grains are coarse and hard, making it difficult to produce soft thickening.
이어 남은 10 중량부의 쌀을 분쇄하지 않고 통 채로 70～90℃의 물에 5～10분간 침지시켜 익힌 후 3～7분간 물 빼기를 하고 역시 20～100 메시로 분쇄하여 쌀가루를 제조한다(2차 쌀가루). 이와 같이 증편을 제조할 때 익힌 쌀을 일부 혼합하여야 증편이 더욱 부드럽고 쫄깃하게 된다.Subsequently, the remaining 10 parts by weight of rice are immersed in water at 70-90 ° C. for 5 to 10 minutes without being pulverized, cooked, then drained for 3 to 7 minutes, and pulverized into 20 to 100 mesh to prepare rice flour (secondary). Rice flour). As such, the cooked rice flour must be mixed with some of the cooked rice to make it softer and chewy.
2. 1차 발효단계2. First fermentation stage
이어 발효용기에 90～100℃의 뜨거운 물 6～8중량부와 10～25℃의 찬물 3～4 중량부를 섞은 후 1차 쌀가루 25～35 중량부를 넣고 혼합하여 1차 혼합물을 제조한다. 이와 같이 뜨거운 물과 찬물을 섞는 이유는 다음과 같다. 즉, 쌀가루를 어느 정도 가열하면 발효가 잘 되지만 쌀가루를 90～100℃의 뜨거운 물에 넣으면 쌀가루가 익게 되어 오히려 발효가 덜 되게 된다. 따라서 상기 뜨거운 물에 10～25℃의 찬물을 섞어 쌀가루가 익지 않을 정도로 뜨거운 온도가 되도록 조절한 것이다.Subsequently, 6-8 parts by weight of hot water at 90 to 100 ° C. and 3 to 4 parts by weight of cold water at 10 to 25 ° C. are mixed, followed by mixing 25 to 35 parts by weight of primary rice flour to prepare a primary mixture. The reason for mixing hot and cold water is as follows. In other words, if the rice flour is heated to some extent, fermentation is good, but if the rice flour is put in hot water at 90 to 100 ° C, the rice flour becomes ripe and the fermentation becomes less. Therefore, by mixing cold water of 10-25 ℃ in the hot water is adjusted to a temperature so hot that the rice flour does not ripen.
이어 상기 혼합물에 발효촉진물 5～10 중량부와 소다 0.01～0.05 중량부 및 탁주 0.1～0.5 중량부를 혼합하여 2차 혼합물을 제조한 후 다시 80～100℃의 물 6～8 중량부에 2차 쌀가루 10 중량부를 혼합하여 3차 혼합물을 제조하고 이어 상기 2차 혼합물과 상기 3차 혼합물을 혼합하여 발효용기에 투입하고 발효용기 안과 밖의 온도를 40～50℃로 조절하여 준 후 10～11시간 발효한다(1차 발효단계). Subsequently, the mixture was prepared by mixing 5-10 parts by weight of the fermentation promoter, 0.01-0.05 parts by weight of soda, and 0.1-0.5 parts by weight of Takju, to prepare a secondary mixture, followed by secondary parts of 6-8 parts by weight of 80-100 ° C. 10 parts by weight of rice flour was mixed to prepare a tertiary mixture, and then the secondary mixture and the tertiary mixture were mixed and added to a fermentation vessel. (First fermentation stage).
발효촉진물은 1차 발효단계에서 가장 중요한 재료로서 전에 사용하고 남겨둔 찌지 않은 발효혼합물 2～3 중량부와 기존에 만들어둔 증편 1.5～2 중량부 및 기존에 발효용기에서 증편을 찔 때 사용한 보자기에 남아 있는 잔여물 1.5～2 중량부 중 하나 또는 하나 이상을 합친 것을 말한다. 찌지 않은 발효혼합물이라 함은 증편 제조단계에서 찌는 단계 이전에 만들어진 발효된 혼합물로서 1차 발효단계에서의 혼합물과 후술하는 2차 발효단계에서의 혼합물 또는 1차 발효단계에서의 혼합물과 상기 2차 발효단계에서의 혼합물 중 어느 하나를 말한다.
이와 같이 발효촉진물을 넣어야 방부제나 화학재료를 쓰지 않고 또 탁주를 조금 넣고도 충분히 발효시킬 수 있어 스펀지같이 부드럽고 쫄깃쫄깃한 증편 고유의 맛을 낼 수 있다. The fermentation promoter is the most important material in the first fermentation stage, and it is used for 2 ~ 3 parts by weight of the raw steamed fermentation mixture, 1.5 ~ 2 parts by weight of the previously made Jeungpyun and the crepe used in the fermentation vessel. One or more of the remaining 1.5 to 2 parts by weight combined. Unfermented fermentation mixture is a fermented mixture made before the steaming step in the enlargement production step, the mixture in the first fermentation step and the mixture in the second fermentation step or the mixture in the first fermentation step and the second fermentation Refers to any one of the mixtures in the step.
In this way, the fermentation promoter can be added without using preservatives or chemicals, and it can be fermented well even with a little bit of takju.
만약 발효촉진물을 첨가하지 않은 상태에서 술 냄새가 나지 않도록 탁주를 소량만 첨가하면 발효가 충분히 이루어지지 않아 증편에 다공이 형성되지 않음은 물론 소위 개떡처럼 떡 특유의 끈적거림이 남아 증편의 부드러운 맛이 나지 않게 된다. If only a small amount of Takju is added to prevent the smell of alcohol without the addition of the fermentation accelerator, the fermentation will not be sufficient and pores will not be formed in Jeungpyeon. This will not come out.
소다는 떡이 잘 부풀어오르도록 하기 위한 것이고 탁주는 발효촉진, 새콤한 맛과 부패방지를 위한 것이다. 그러나 종전과 같이 시큼한 술 냄새가 나지 않도록 하기 위하여 탁주를 소량 첨가한 대신 발효촉진물을 첨가한 것이다.Soda is to make rice cakes swell well and Takju is for promoting fermentation, sour taste and preventing corruption. However, in order to prevent the smell of sour liquor as before, fermentation accelerators were added instead of small amounts of Takju.
1차 발효단계에서 1차 쌀가루 혼합물과 2차 쌀가루 혼합물을 각각 별도로 제조한 후에 상기 1차 쌀가루 혼합물과 상기 2차 쌀가루 혼합물을 혼합하도록 한 이유는 상기와 같은 방법으로 혼합하여야 증편의 한층 부드러운 맛을 낼 수 있음을 많은 실패 끝에 개발하였기 때문이다. The first and second rice flour mixtures were prepared separately in the first fermentation step, and then the first and second rice flour mixtures were mixed in the same manner as described above. It was developed after a lot of failures.
또 발효용기의 안과 밖 온도를 똑 같이 40～50℃로 조절하여 준 이유는 발효 용기 안과 밖의 온도가 같아야 발효용기 내의 온도를 장시간 발효에 가장 적합한 상기 온도로 꾸준히 유지할 수 있기 때문이다. 또 발효시간이 10시간 미만일 때에는 발효가 충분히 이루어지지 아니하고 11시간이 넘을 때에는 발효가 너무 많이 되어 삭아버려 맛이 크게 떨어진다.The reason why the temperature inside and outside the fermentation vessel is adjusted to 40-50 ° C. is because the temperature inside and outside the fermentation vessel must be the same to maintain the temperature in the fermentation vessel at the temperature best suited for a long time fermentation. In addition, when the fermentation time is less than 10 hours, the fermentation is not made sufficiently, and when more than 11 hours, the fermentation is too much, and the taste is greatly reduced.
3. 2차 발효단계3. Second fermentation stage
상기 1차 발효과정을 거친 혼합물이 들어 있는 발효용기에 1차 쌀가루 28～35 중량부를 넣어 혼합하고 1.5～2시간 다시 발효시킨다.Put 28 ~ 35 parts by weight of the primary rice flour into the fermentation vessel containing the mixture after the first fermentation process and ferment again 1.5 to 2 hours.
4. 찌는 단계4. Steaming Step
상기 2차 발효된 혼합물을 3～7Kg 단위의 소단위로 분할한 후 상기 분할된 혼합물에 설탕 0.5～1.5 중량부와 소다 0.01～0.02 중량부, 소금 0.01～0.03 중량부, 물 1～1.5 중량부 및 1차 쌀가루 0.05～0.1 중량부를 혼합하고 100～110℃에서 30～50분간 찌면 증편은 완성된다. 따라서 당초 50Kg의 쌀을 준비하여 쌀가루 혼합물을 만들고 1차 및 2차 발효단계를 거쳤다 하더라도 이 혼합물을 찔 때에는 3～7Kg 단위의 소단위로 분할한 후 쪄야 각 소단위로 분할된 혼합물이 골고루 쪄지게 된다. 한편, 30분 미만 찌면 증편이 설익을 수 있으며, 50분이 넘을 때에는 물기가 올라와서 발효된 것이 가라앉을 수 있다.After dividing the secondary fermented mixture into subunits of 3 to 7 kg unit, 0.5 to 1.5 parts by weight of sugar, 0.01 to 0.02 parts by weight of soda, 0.01 to 0.03 parts of salt, 1 to 1.5 parts by weight of water, Mix the primary rice flour 0.05 ~ 0.1 parts by weight and steam at 100 ~ 110 ℃ for 30 ~ 50 minutes to complete the enlargement. Therefore, 50Kg of rice is initially prepared to make a rice flour mixture, and even after the first and second fermentation stages, when the mixture is steamed, the mixture is divided into subunits of 3-7Kg, and the mixture divided into each subunit is evenly mixed. On the other hand, steaming less than 30 minutes may be unripe, and when more than 50 minutes the water rises and the fermentation can sink.
이때 증편의 맛을 다양하게 하기 위하여 검정 깨, 곶감, 당근 등을 더 첨가할 수 있다. In this case, in order to vary the taste of Jeungpyeon, black sesame seeds, dried persimmons, carrots, etc. may be further added.
<구체적 실시예>Specific Example
실시예 1Example 1
쌀 50Kg을 수세한 후 25℃에서 2시간 수침시킨 다음 15분간 물을 빼고 44Kg의 쌀을 60 메시로 분쇄하여 쌀가루를 제조하는 한편, 6Kg의 쌀을 분쇄하지 않고 통채로 80℃의 물에 5분간 침지시켜 익힌 후 5시간 물빼기를 하고 역시 60 메시로 분쇄하여 쌀가루를 제조하였다. After washing 50Kg of rice, it was immersed at 25 ℃ for 2 hours, then water was removed for 15 minutes, and 44Kg of rice was pulverized to 60 mesh to prepare rice powder, while 6Kg of rice was crushed in 80 ℃ water for 5 minutes without grinding. After dipping and cooking, water was drained for 5 hours, and then ground to 60 mesh to prepare rice flour.
이어 발효용기에 90℃의 뜨거운 물 4.5ℓ와 20℃의 찬물 1.5ℓ을 섞은 후 1차 쌀가루 16Kg을 넣고 혼합하여 1차 혼합물을 제조하였다. Subsequently, the fermentation vessel was mixed with 4.5 L of hot water of 1.5 ° C. and 1.5 L of cold water of 20 ° C., followed by adding 16 kg of primary rice flour to prepare a primary mixture.
이어 상기 혼합물에 발효촉진물로서 전에 만들어 둔 찌지 않은 발효혼합물 1.5Kg과 전에 만들어둔 증편 1Kg 및 전에 발효용기에서 증편을 찔 때 사용한 보자기에 남아 있는 잔여물 1Kg에 소다15g 및 탁주 200㎖을 혼합하여 1차 혼합물을 제조한 후 다시 90℃의 물 4.5ℓ에 2차 쌀가루 6Kg을 혼합하여 2차 혼합물을 제조한 후 상기 1차 혼합물과 혼합하여 발효용기에 투입하고 발효용기 안과 밖의 온도를 45℃로 조절하여 준 후 10시간 발효시켰다.Then, 15 g of soda and 200 ml of Takju were mixed with 1.5 Kg of the fermented mixture which was previously made as a fermentation accelerator, 1 Kg of the previously made thickener, and 1Kg of the residue remaining in the crepe used to steam the fermentation vessel. After preparing the primary mixture, the secondary rice flour 6Kg was mixed again with 4.5 L of water at 90 ° C. to prepare the secondary mixture, and then mixed with the primary mixture to be added to the fermentation vessel. After the fermentation was carried out for 10 hours.
이어 상기 1차 발효과정을 거친 혼합물이 들어 있는 발효용기에 1차 쌀가루 24Kg을 넣어 혼합하고 1.5시간 다시 발효시켰다.Subsequently, the primary fermentation vessel containing 24Kg of the primary fermentation process containing the mixture after the fermentation process was mixed and fermented again for 1.5 hours.
이어 상기 2차 발효된 혼합물을 5Kg 단위의 소단위로 분할한 후 상기 분할된 혼합물에 설탕 500g, 소다 15g, 소금 30g, 물 500㎖ 및 1차 쌀가루 300g을 혼합하고 100℃에서 40분간 쪄서 증편을 완성하였다. Subsequently, the secondary fermented mixture was divided into 5 Kg subunits, and 500 g of sugar, 15 g of soda, 30 g of salt, 500 g of water, and 300 g of primary rice flour were mixed and steamed at 100 ° C. for 40 minutes to complete the increase. It was.
이와 같이 완성된 증편은 스펀지와 같이 다공성이 많아 부드러우면서 새콤한 맛이 나면서도 술맛이 나지 않았다.The finished Jeppyeon was so porous that it had a lot of porosity, such as a sponge, but had a sour taste but did not taste sake.
실시예 2Example 2
상기 실시예1의 2차 발효단계를 거친 혼합물을 5Kg 단위의 소단위로 분할한 후 상기 분할된 혼합물에 설탕 500g, 소다 15g, 소금 30g, 물 500㎖과 1차 쌀가루 300g 및 검정깨, 100g을 혼합하고 100℃에서 40분간 쪄서 증편을 완성하였다. After dividing the mixture passed through the second fermentation step of Example 1 into 5Kg subunits, 500 g of sugar, 15 g of soda, 30 g of salt, 500 g of water, 300 g of primary rice flour, 300 g of black sesame seeds, and 100 g of the mixture were mixed. And steamed for 40 minutes at 100 ℃ to complete the increase.
한편, 증편제조의 또 다른 방법에 대하여 설명한다.On the other hand, another method for producing thickening will be described.
우선 전체물량대비(이하, 같음) 75～80 중량부의 쌀을 수세한 후 20～28℃에서 2～3시간 수침시킨 다음 10～20분간 물을 빼고 20～100 메시로 분쇄하여 쌀가루를 제조한다.First, wash 75 ~ 80 parts by weight of rice (hereinafter equal to) with water, immerse it for 2 ~ 3 hours at 20 ~ 28 ℃, drain water for 10 ~ 20 minutes, and grind to 20 ~ 100 mesh to prepare rice powder.
2. 1차 발효단계2. First fermentation stage
이어 발효용기에 90～100℃의 뜨거운 물 6～8중량부와 10～25℃의 찬물 3～4 중량부을 섞은 후 상기 쌀가루 25～35 중량부를 넣고 혼합하여 1차 혼합물을 제조한다. 이와 같이 뜨거운 물과 찬물을 섞는 이유는 상술한 바와 같다.Subsequently, 6-8 parts by weight of hot water at 90 to 100 ° C. and 3 to 4 parts by weight of cold water at 10 to 25 ° C. are mixed, followed by mixing 25 to 35 parts by weight of the rice flour to prepare a primary mixture. The reason for mixing the hot water and the cold water is as described above.
이어 상기 혼합물에 발효촉진물 5～10 중량부와 소다 0.01～0.05 중량부 및 탁주 0.1～0.5 중량부를 혼합하여 2차 혼합물을 제조한 후 다시 80～100℃의 물 6～8 중량부에 2차 쌀가루 10 중량부를 혼합하여 3차 혼합물을 제조한 후 상기 2차 혼합물과 혼합하여 발효용기에 투입하고 발효용기 안과 밖의 온도를 40～50℃로 조절하여 준 후 10～11시간 발효한다(1차 발효단계). Subsequently, the mixture was prepared by mixing 5-10 parts by weight of the fermentation promoter, 0.01-0.05 parts by weight of soda, and 0.1-0.5 parts by weight of Takju, to prepare a secondary mixture, followed by secondary parts of 6-8 parts by weight of 80-100 ° C. After mixing 10 parts by weight of rice powder to prepare a tertiary mixture, and then mixed with the secondary mixture is added to the fermentation vessel, the temperature inside and outside the fermentation vessel was adjusted to 40 ~ 50 ℃ and fermented for 10 to 11 hours (first fermentation) step).
3. 2차 발효단계3. Second fermentation stage
상기 1차 발효과정을 거친 혼합물이 들어 있는 발효용기에 상기 쌀가루 28～35 중량부를 넣어 혼합하고 1.5～2시간 다시 발효시킨다.Put 28 ~ 35 parts by weight of the rice flour in the fermentation vessel containing the mixture after the first fermentation process and ferment again 1.5 to 2 hours.
4. 찌는 단계4. Steaming Step
상기 2차 발효된 혼합물을 3～7Kg 단위의 소단위로 분할한 후 상기 분할된 혼합물에 설탕 0.5～1.5 중량부와 소다 0.01～0.02 중량부, 소금 0.01～0.03 중량부, 물 1 ～1.5 중량부 및 1차 쌀가루 0.05～0.1 중량부를 혼합하고 100～110℃에서 30～50분간 찌면 증편은 완성된다. After dividing the secondary fermented mixture into subunits of 3-7kg unit, 0.5-1.5 parts by weight of sugar, 0.01-0.02 parts by weight of soda, 0.01-0.03 parts by weight of salt, 1-1.5 parts by weight of water, and Mix the primary rice flour 0.05 ~ 0.1 parts by weight and steam at 100 ~ 110 ℃ for 30 ~ 50 minutes to complete the enlargement.
이때 증편의 맛을 다양하게 하기 위하여 검정 깨, 곶감, 당근 등을 더 첨가할 수 있다. In this case, in order to vary the taste of Jeungpyeon, black sesame seeds, dried persimmons, carrots, etc. may be further added.
따라서 본원 발명은 Therefore, the present invention
쌀을 수세한 후 20～28℃에서 2～3시간 수침시킨 다음 10～20분간 물을 빼고 이중 65～70 중량부의 쌀을 20～100 메시로 분쇄하여 1차 쌀가루를 제조하는 한편, 나머지 10 중량부의 쌀을 분쇄하지 않고 통채로 70～90℃의 물에 5～10분간 침지시켜 익힌 후 3～7분간 물 빼기를 하고 역시 20～100 메시로 분쇄하여 2차 쌀가루를 제조하는 쌀가루 제조단계;와After washing with water, it was immersed for 2 ~ 3 hours at 20 ~ 28 ℃, then drained water for 10 ~ 20 minutes, and pulverized 65 ~ 70 parts by weight of rice to 20 ~ 100 mesh to prepare primary rice powder, while remaining 10 weight Rice flour manufacturing step of preparing secondary rice flour by immersing in boiled rice at 70 ~ 90 ℃ water for 5-10 minutes without grinding the boiled rice, then draining water for 3-7 minutes, and then grinding it to 20-100 mesh;
발효용기에 90～100℃의 뜨거운 물 6～8중량부와 10～25℃의 찬물 3～4 중량부을 섞은 후 1차 쌀가루 25～35 중량부를 넣고 혼합하여 1차 혼합물을 제조한 후 상기 혼합물에 발효촉진물 5～10 중량부와 소다 0.01～0.05 중량부 및 탁주 0.1～0.5 중량부를 혼합하여 2차 혼합물을 제조한 후 다시 80～100℃의 물 6～8 중량부에 2차 쌀가루 10 중량부를 혼합하여 3차 혼합물을 제조한 후 상기 2차 혼합물과 상기 3차 혼합물을 혼합하여 발효용기에 투입하고 발효용기 안과 밖의 온도를 40～50℃로 조절하여 준 후 10～11시간 발효시키는 1차 발효단계;와 6 to 8 parts by weight of hot water at 90 to 100 ° C. and 3 to 4 parts by weight of cold water at 10 to 25 ° C. are mixed, and then 25 to 35 parts by weight of primary rice flour is mixed to prepare a primary mixture. 5 to 10 parts by weight of fermentation promoter, 0.01 to 0.05 parts by weight of soda and 0.1 to 0.5 parts by weight of Takju were prepared to prepare a secondary mixture, and then 10 parts by weight of secondary rice flour to 6 to 8 parts by weight of water at 80-100 ° C After preparing a tertiary mixture by mixing, the secondary mixture and the tertiary mixture are mixed and introduced into a fermentation vessel, and the fermentation vessel is adjusted to a temperature of 40 to 50 ° C. and then fermented for 10 to 11 hours. Step; and
상기 1차 발효과정을 거친 혼합물이 들어 있는 발효용기에 1차 쌀가루 28～35 중량부를 넣어 혼합하고 1.5～2시간 다시 발효시키는 2차 발효단계; 및 A second fermentation step of mixing 28 to 35 parts by weight of primary rice flour in a fermentation vessel containing the mixture that has undergone the first fermentation process and fermenting again for 1.5 to 2 hours; And
상기 2차 발효된 혼합물을 3～7Kg 단위의 소단위로 분할한 후 상기 분할된 혼합물에 설탕 0.5～1.5 중량부와 소다 0.01～0.02 중량부, 소금 0.01～0.03 중량부, 물 1 ～1.5 중량부 및 1차 쌀가루 0.05～0.1 중량부를 혼합하고 100～110℃에서 30～50분간 찌는 단계;로 이루어지는 것을 특징으로 하는 증편제조방법을 제공한다.After dividing the secondary fermented mixture into subunits of 3-7kg unit, 0.5-1.5 parts by weight of sugar, 0.01-0.02 parts by weight of soda, 0.01-0.03 parts by weight of salt, 1-1.5 parts by weight of water, and It provides a method for producing thickeners comprising the step of mixing the primary rice flour 0.05 ~ 0.1 parts by weight and steaming for 30 to 50 minutes at 100 ~ 110 ℃.
또한, Also,
쌀을 수세한 후 20～28℃에서 2～3시간 수침시킨 다음 10～20분간 물을 빼고 20～100 메시로 분쇄하여 쌀가루를 제조하는 쌀가루 제조단계;와 After washing the rice with water and soaking for 2 to 3 hours at 20 ~ 28 ℃, 10 ~ 20 minutes to remove water and pulverized 20 ~ 100 mesh to prepare rice flour; and
발효용기에 90～100℃의 뜨거운 물 6～8중량부와 10～25℃의 찬물 3～4 중량부을 섞은 후 1차 쌀가루 25～35 중량부를 넣고 혼합하여 1차 혼합물을 제조한 후 상기 혼합물에 발효촉진물 5～10 중량부와 소다 0.01～0.05 중량부 및 탁주 0.1～0.5 중량부를 혼합하여 2차 혼합물을 제조한 후 다시 80～100℃의 물 6～8 중량부에 상기 쌀가루 10 중량부를 혼합하여 3차 혼합물을 제조한 후 상기 2차 혼합물과 상기 3차 혼합물을 혼합하여 발효용기에 투입하고 발효용기 안과 밖의 온도를 40～50℃로 조절하여준 후 10～11시간 발효시키는 1차 발효단계;6 to 8 parts by weight of hot water at 90 to 100 ° C. and 3 to 4 parts by weight of cold water at 10 to 25 ° C. are mixed, and then 25 to 35 parts by weight of primary rice flour is mixed to prepare a primary mixture. 5 to 10 parts by weight of fermentation promoter, 0.01 to 0.05 parts by weight of soda, and 0.1 to 0.5 parts by weight of Takju were prepared to prepare a secondary mixture, and then 10 parts by weight of the rice flour was mixed with 6 to 8 parts by weight of water at 80 to 100 ° C. After preparing a tertiary mixture, the secondary mixture and the tertiary mixture were mixed and introduced into a fermentation vessel, and the fermentation vessel was adjusted to a temperature of 40 to 50 ° C. and then fermented for 10 to 11 hours. ;
상기 1차 발효과정을 거친 혼합물이 들어 있는 발효용기에 1차 쌀가루 28～35 중량부를 넣어 혼합하고 1.5～2시간 다시 발효시키는 2차 발효단계; 및 A second fermentation step of mixing 28 to 35 parts by weight of primary rice flour in a fermentation vessel containing the mixture that has undergone the first fermentation process and fermenting again for 1.5 to 2 hours; And
상기 2차 발효된 혼합물을 3～7Kg 단위의 소단위로 분할한 후 상기 분할된 혼합물에 설탕 0.5～1.5 중량부와 소다 0.01～0.02 중량부, 소금 0.01～0.03 중량부, 물 1 ～1.5 중량부 및 상기 쌀가루 0.05～0.1 중량부를 혼합하고 100～110℃에서 30～50분간 찌는 단계;로 이루어지는 것을 특징으로 하는 증편제조방법을 제공한다.After dividing the secondary fermented mixture into subunits of 3-7kg unit, 0.5-1.5 parts by weight of sugar, 0.01-0.02 parts by weight of soda, 0.01-0.03 parts by weight of salt, 1-1.5 parts by weight of water, and The rice flour 0.05 to 0.1 parts by weight of mixing and steaming for 30 to 50 minutes at 100 ~ 110 ℃; provides a thickening production method characterized in that consisting of.
또한 상기 발효촉진물은In addition, the fermentation promoter is
전에 사용하고 남겨둔 찌지 않은 발효혼합물 2～3 중량부;와 전에 만들어둔 증편 1.5～2 중량부; 및 전에 발효용기에서 증편을 찔 때 사용한 보자기에 남아있는 잔여물 1.5～2 중량부;중 하나 또는 하나 이상을 합친 것을 특징으로 하는 증편제조방법을 제공한다.2 to 3 parts by weight of the fermented mixture left unused before, and 1.5 to 2 parts by weight of the thickener made before; And 1.5 to 2 parts by weight of the residue remaining in the crepe used to steam the Jeungpyeon in the fermentation vessel before; Provides a method for producing a thickener characterized in that one or more combined.
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| KR101067375B1 (en) | 2009-11-11 | 2011-09-23 | 박용기 | Manufacturing method of a cake |
| KR20150101495A (en) | 2014-02-26 | 2015-09-04 | 순천대학교 산학협력단 | Jeung Pyun Premix and Manufacturing Method of Jeung Pyun Using The Same |
| KR20150101494A (en) | 2014-02-26 | 2015-09-04 | 순천대학교 산학협력단 | Manufacturing method of steamed rice-cake using nuruk and yeast |
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| KR102446302B1 (en) | 2021-04-05 | 2022-09-23 | 고경운 | Fermenting and steaming apparatus for rice cake |
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| KR101067375B1 (en) | 2009-11-11 | 2011-09-23 | 박용기 | Manufacturing method of a cake |
| KR20150101495A (en) | 2014-02-26 | 2015-09-04 | 순천대학교 산학협력단 | Jeung Pyun Premix and Manufacturing Method of Jeung Pyun Using The Same |
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