KR101320377B1 - Containing sugars injeolmi and Its manufacturing method - Google Patents

Abstract

The present invention relates to a functional Injeolmi and its manufacturing method, 15 to 15 after washing the rice to add a sweet pumpkin and hemp unique flavor and familiar taste and aroma by adding sweet pumpkin or hemp that can lower the carbohydrate specific gravity of the injeolmi Immersed in water at 20 ° C. for 7 to 9 hours, mixing water and salt and roasted sesame seeds in the soaked rice, mixing the sliced sweet pumpkin or hemp in the soaked rice, and mixing the mixture for 15 to 20 minutes. Steaming, kneading the mixture into a mortar and kneading, spreading the dough wide and cut into 2 to 2.5cm in length and 3.5 to 4cm in length to bury the solid, sugars contained in sweet pumpkin or hemp are amines such as amino acids and proteins Coexists with the substance, causing browning reaction naturally and at low temperature. To ensure that exhibits the color and flavor, the mouthfeel effects this fine increased nutritional ingredients.

Description

Functional Injeolmi and its manufacturing method {Containing sugars injeolmi and Its manufacturing method}

The present invention relates to a functional Injeolmi and a method for preparing the same, more particularly, to prepare a sweet zucchini or hemp containing yam to provide a unique flavor and familiar taste and aroma of sweet pumpkin or hemp at the same time, to contain more functional ingredients The present invention relates to a functional insulated rice and a method of manufacturing the same.

In general, rice cake is a processed food made mainly of rice and other grains, and is one of the foods traditionally enjoyed in Korea.

Traditionally, the rice cake is a kind of food that is served unforgettable during ceremonial ceremonies, seasonal festivals, and babies' 100 days or birthdays or birthdays.

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.

In addition, the rice cake, which is a traditional food combined with the well-being atmosphere, occupies an important diet in daily life rather than for an event anymore, and is broadly expanding its scope as a stock substitute or a healthy food.

In general, rice cakes are classified according to ingredients, recipes, uses, appearances, and regions, but can be classified according to manufacturing processes. That is, if the rice cake is classified according to the manufacturing method, it is classified as steaming rice cake, rice cake rice cake, rice cake rice cake, boiled rice cake.

Among them, beaten rice cake is a rice cake made by steaming grains in a grain state or powder state and then putting them on a plate or mortar and then cutting them into sliced rice, sliced rice cake, rice cake rice cake, rice cake rice cake, and terminal.

The base of the rice cake is Injeolmi, which has glutinous rice, Jooljeolmi, clean rice, Injeolmi according to the main ingredients, and there are mugwort Injeolmi, Jujube Injeolmi, Suruk Injeolmi, Persimmon Injeolmi depending on the ingredients added. It is called Sesame Injeolmi, Mung Bean Injeolmi, and Eastern Injeolmi.

However, rice cakes, such as Injeolmi, require nutrient reinforcement because nutrients are concentrated as carbohydrates based on grains including rice. In addition, when the grain is a lot of texture is puck puck problem edible difficulty.

In addition, attempts have been made to realize various colors and flavors by adding various food additives such as sweeteners such as sugar, food coloring (artificial coloring or natural coloring matter), and emulsifiers.

However, excessive intake of natural sweeteners such as sugar, glucose, and honey may cause obesity and various adult diseases, and artificial sweeteners such as aspartame and sorbitol are known to be harmful to the human body. There is a problem that does not meet the needs.

In addition, when using synthetic food coloring (artificial pigment) to improve the taste of the consumer by implementing a variety of colors in the Injeolmi there is a problem of lowering the taste of traditional rice cakes.

The problem to be solved by the present invention is to devise to solve the above-mentioned conventional problems, and to provide sweet pumpkin or hemp unique flavor and familiar flavor and aroma at the same time by adding sweet pumpkin or hemp to the seasoning.

In addition, another problem to be solved by the present invention is to use a sweet pumpkin or hemp instead of a food additive to increase the content of mucin and lower the content of the components to reinforce good health and various colors and tastes.

In order to solve such a problem, the present invention is the step of washing for 7 hours after washing the rice soaked in water of 15 to 20 ℃, called for 7 to 9 hours, mixing water and salt and roasted sesame in the soaked rice, soaked rice Mixing the fine pumpkin or hemp in a step, steaming the mixture for 15 to 20 minutes, kneading the mixture into a mortar, and spreading the dough wide and cut into 2 to 2.5 cm and 3.5 to 4 cm vertically Steps to make sugars in sweet pumpkin or hemp coexist with amines such as amino acids and proteins to cause browning reaction at high temperature as well as low temperature to produce unique color and flavor of sweet pumpkin and hemp The basic features of the technical configuration.

According to the present invention, it is characterized in that the mixture of 63 to 71% by weight of rice, 0.5 to 1% by weight of salt, 20 to 23% by weight of sweet pumpkin, 5 to 11% by weight of water and 2 to 5% by weight of roasted sesame seeds.

According to the present invention, it is characterized in that the mixture of 63 to 71% by weight of rice, 0.5 to 1% by weight of salt, 20 to 23% by weight of hemp, 5 to 11% by weight of water and 2 to 5% by weight of roasted sesame seeds.

According to the present invention, a functional Injeolmi having a ratio of 63 to 71% by weight of rice, 0.5 to 1% by weight of salt, 20 to 23% by weight of hemp, 5 to 11% by weight of water and 2 to 5% by weight of roasted sesame seeds It is another feature.

As described above, the functional ginjeolmi of the present invention and a method for producing the same to reduce the carbohydrate specific gravity of ginjeulmi by providing a sweet pumpkin or hemp containing saccharides to the injeolmi, to provide a flavor and a distinctive flavor and flavor of sweet pumpkin or hemp at the same time Thus, the nutritional content is also high and the texture is effective.

In addition, the functional injeolmi of the present invention and its manufacturing method is added to the sweet pumpkin or hemp containing sugars instead of food additives to further increase the content of mucin and low content of components to reinforce good health and various colors and tastes, It has the effect of helping you improve your health.

In describing the present invention, detailed descriptions of related well-known functions or configurations are omitted in order not to obscure the subject matter of the present invention.

As used herein, the terms "about "," substantially ", and the like are used herein to refer to or approximate the numerical value of manufacturing and material tolerances inherent in the stated sense, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

In the present invention, the functional ginjeolmi and a method for preparing the same are selectively mixed with finely sliced sweet pumpkin or hemp after washing with rice, which is the main ingredient, so that the sugars contained in the sweet pumpkin or hemp can coexist with amine substances such as amino acids or proteins. In addition, it produces a functional injeom that naturally occurs browning reaction to exhibit the unique color and flavor of sweet pumpkin or hemp.

First, the manufacturing method of functional injeolmi washing the rice and then immersed in water of 15 to 20 ℃ step called for 7 to 9 hours, the soaked rice in water and salt and Mixing the roasted sesame seeds, mixing fine boiled pumpkin with the soaked rice, steaming the mixture for 15 to 20 minutes, kneading the mixture with a mortar, spreading the dough wide to 2 to 2.5 cm, and Cut into 3.5 to 4cm in length consists of the step of burying the junk.

Here, the pumpkin is well known to have a digestive absorption and anti-obesity and beauty effect is also gaining popularity as a healthy diet. Sweet pumpkin also contains carotene and vitamins, iron, and calcium.

In addition, sweet pumpkin is a high-quality vegetable with excellent taste and nutrition. It is rich in carbohydrates, fiber, various vitamins and minerals. It is a nutritious food for growing children and weak constitutions.

In particular, the sweet pumpkin contains mucin ingredient to protect the gastric juice from corrosive to protect the stomach to take mucin through the intake of the stomach, so it can prevent gastric wall protection, digestive earing.

And vegetable fiber and vitamin B₁.B₂.C. Calcium, iron, phosphorus and other minerals are in balance. It helps to strengthen the mucous membranes and prevents colds, as well as warming the body. Pumpkin porridge can be fed after a child has been ill or when there is a problem with the stomach or intestines. Pumpkin seeds also contain a lot of essential animosity, which helps in brain development.

At this time, the sweet pumpkin is 1.7 ~ 1.9kg in weight, the dark green background of the product with light green spots to collect more beneficial functional ingredients to the human body.

Table 1 below is a component analysis table (per 100g of edible part) of sweet pumpkin.

As shown in [Table 1], sweet pumpkin has high content of starch, minerals, vitamins, etc., tastes good, and has a glycoprotein substance called mucin, which is a sticky mucin. Detoxification effects, flavor and beneficial to the body can be obtained.

On the other hand, the method of manufacturing injeolmi containing hemp is washed with rice and then immersed in water at 15 to 20 ℃ step called for 7 to 9 hours, mixing the soaked water and salt and roasted sesame, finely chopped in the soaked rice Mixing the hemp, steaming the mixture for 15 to 20 minutes, kneading the mixture with a mortar, and spreading the dough so that the dough is widely cut into 2 to 2.5 cm and 3.5 to 4 cm to bury the solids.

Here, the village is a vine perennial belonging to the family, cultivated pure natural villages growing throughout the country in the field is also called native or natural horses. In Korea, we have been eating horses since ancient times, and Seoyeo (薯 囊) is the Chinese character.

Horses are also called mountain medicine, west woman, tozer, mountain cow, and vow. Andong Sanya is a medicinal crop that has been a source of income for farmers in the northern Andong region (especially north and south) for more than 100 years. As a specialty product of Andong, which accounts for more than 70% of the country's cultivated area, 300 tons per year (2008) was produced.

In addition, the root of hemp is called medicinal herb (山 방), and the root is used as edible and medicinal (tonjang, gangjeong, branch). Hemp is mainly used for medicinal purposes, and other cultivated hemp is grown in Jinju area and some plains in Andong. Andong's herb is short, small and hard, and its water content is low, while reproductive hemp is long, thick and soft like burdock.

In particular, the horse contains mucin ingredient to protect the gastric juice from corrosive to protect the stomach to take the mucin through the intake of the horse because it can prevent gastric wall protection, digestive earing.

In addition, it is good for nutrition of people with high blood pressure or diabetes, and is very good for people with excessive stress and neurosis. It also promotes brain development in children and has an excellent effect on strengthening the lungs and bronchi. In addition, people who have a sore throat in smoking, drinking and drinking when the stomach is uncomfortable is effective. In addition, there is an excellent effect on men's energy enhancement and energy recovery.

Table 2 below is the ingredient analysis table of hemp (per 100g of edible part).

As shown in [Table 2], hemp has a high content of calcium and phosphorus, has a good taste, and has a sticky mucin-like glycoprotein substance, which is a complex protein combined with sugars to lower cholesterol, protect stomach wall, and detoxify It can get flavor and beneficial ingredients to human body.

Hereinafter, the embodiment will be described in more detail.

Example  One

After washing 2.1kg of rice and soaked in water at 15 ℃ soaked for 7 hours. To the soaked rice, 210 g of water, 19 g of salt and 90 g of roasted sesame seeds are mixed. Mix 660 g of sliced sweet pumpkin with the soaked rice. At this time, the grain size of sweet pumpkin and roasted sesame seeds is suitable 70 to 90 mesh, but is not limited thereto. The mixture is steamed by spraying steam at 100 ° C. for 15 minutes. The mixture is ground with a mortar and kneaded. Spread the dough wide and cut to 2cm in width and 3cm in length to complete the buried pieces.

Example  2

After washing 2.1kg of rice and soaked in water at 20 ℃ soaked for 9 hours. In the soaked rice, 290 g of water, 19 g of salt, and 90 g of roasted sesame seeds are mixed. In the soaked rice, mix 660 g of shredded hemp. At this time, the grain size of hemp and roasted sesame seeds is suitable, but not limited to 70 to 90 mesh. The mixture is steamed by spraying steam at 100 ° C. for 20 minutes. The mixture is ground with a mortar and kneaded. Spread the dough wide and cut to 2cm in width and 3cm in length to complete the buried pieces.

Comparative Example  One

The same conditions as in Example 1 were completed except for the sweet pumpkin and fried sesame seeds.

Flavor Rating

1. Evaluation method: Comparative evaluation was carried out after tasting each of the injeolmi finished in Examples 1, 2 and Comparative Examples.

2. Fixed panel: 20 panelists who have experienced sensory test in food related field.

3. Scoring Method: The overall preferences of color, taste, aroma and texture were evaluated as very good 5 points, good 4 points, normal 3 points, bad 2 points and very bad 1 points.

The evaluation and the results are shown in the following [Table 3].

* 18 data were averaged after limiting the maximum and minimum values.

As shown in the result of [Table 3], the scores were higher in Examples 1 and 2, the color, taste, aroma, texture, and overall preference of sweet pumpkin or hemp compared to Comparative Example 1.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims (4)

Washing the rice and then immersed in water at 15 to 20 ° C. for 7 to 9 hours,
Mixing water and salt and roasted sesame seeds into the soaked rice,
Mixing the sliced sweet pumpkin with the soaked rice,
Steaming the mixture for 15-20 minutes,
Grinding the mixture into a mortar and kneading,
Spreading the dough is made of a step of burying the solids cut into 2 to 2.5cm in width and 3.5 to 4cm in length,
The mixture is mixed with 63 to 71% by weight of rice, 0.5 to 1% by weight of salt, 20 to 23% by weight of sweet pumpkin, 5 to 11% by weight of water and 2 to 5% by weight of roasted sesame seeds,
A method for producing a functional insulated rice, in which sugars contained in sweet pumpkins coexist with amines such as amino acids and proteins, causing browning reactions at high temperatures as well as at low temperatures to exhibit the unique color and flavor of sweet pumpkins and hemp. delete delete delete