KR101339786B1 - The methode of rice cake included buckwheat or black-colored rice - Google Patents

Abstract

The present invention relates to a method for producing a rice cake using buckwheat (or black rice), and more specifically, after washing the washed rice with water for a predetermined time, removing water and grinding to prepare the rice flour; Mixing the non-glutinous rice and buckwheat flour in a predetermined ratio; Mixing the non-glutinous rice flour and the buckwheat flour with water to knead; Adding a predetermined amount of rice wine to the dough; A first fermentation step of fermenting the dough with makgeolli in a fermentation barrel at a predetermined temperature; After the first fermentation step, a second fermentation step of adding a certain amount of yeast and fermentation for a certain time; A third fermentation step of raising the dough passed through the second fermentation step into a mold and fermenting for a predetermined time; And putting the dough after the third fermentation step into a steamer includes a step of steaming for a predetermined time.

Description

The method of rice cake included buckwheat or black-colored rice}

The present invention relates to a method for producing a rice cake, and more particularly, to a method for producing rice cake that can ingest various nutrients such as amino acids and various vitamins by preparing rice cake using buckwheat or black rice which is difficult to ferment.

Tteok is Korea's traditional grain-processed food, replacing snacks and snacks, but it has always been with us as an essential food for all occasions, such as ceremonial occasions.

However, in recent years, the value of rice cakes in our diet has been shrinking. This is because the industrialization of modern society has caused a lot of changes in diet. In other words, due to the mass production of foods due to industrialization, processed foods and instant foods have been developed a lot, and the inflow of foreign food culture has rapidly increased.

In this situation, the consumption of rice cakes produced by the unsanitary manufacturing facilities of the domestic industry is inevitably reduced, and the price is more expensive than the bread, and consumers are more disregarded. Gijeong Tteok is attracting attention as a processed rice product that meets realistic consumption patterns because it has a distinctive palatability as an intermediate form of rice cake and bread.

On the other hand, Gijeongteok, one of the traditional foods processed with rice in Korea, is a representative of Lee Byung-ryu. It is a type of traditional fermented rice cake made by fermenting wet milled rice flour introduced from the early Joseon Dynasty. It is called rice cake, rice cake rice cake, bunge rice cake, sake rice cake, and a disease bottle.

It is a soft, chewy, soft, sour, sweet, and digestible fermented food with rice wine and rice wine. It is characterized by the fact that it is only one rice cake with a sponge-like structure by fermentation like Western breads, and is still widely used as a ritual food and a holiday food.

Gijeong rice cake is a rice cake that is inflated with alcohol and steamed and fermented by fermenting non-glutinous rice flour with makgeolli, and then steamed rice cake has sour taste, sour and sweet taste, and sponge-like tissue characteristics. In other words, unlike other rice cakes, Gijeong Tteok is a very soft and soft tissue because of its unique texture. It is our old traditional food with high taste. The apparent characteristics of the rice cake are very similar to the bread produced by gluten-like performance, which is a functional ingredient of wheat protein. In the case of wheat bread, the distinctive texture is due to the interactions between the components that occur during the fermentation of the dough, the expansion of the dough by CO ₂ produced by yeast fermentation, and the heat denaturation between these components through the post-molding heating process. It is known to be due to the fixation of the network. However, in case of rice cake made with rice, it has a porous structure like bread even though gluten-like performance does not exist due to the characteristics of rice protein, which affects the interaction of microorganisms and ingredients during the fermentation process. It can be thought of as a result of the generation of a network-formable material by the.

However, in the case of the conventional rice cake, there was a limit to ingesting various nutrients through rice wine, which was produced using only non-glutinous rice flour, and the use of rice, which is white rice, had a limit to the color expression of rice cake.

The present invention was made to solve the above problems, by mixing buckwheat or black rice flour and non-glutinous rice flour to prepare a rice cake, for the purpose of providing a method for producing a rice cake rich in various nutrients such as amino acids, various vitamins do.

In addition, by preparing a rice cake using buckwheat or black rice flour, another object of the present invention is to provide a production method of rice cake with various natural colors.

The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

The present invention, in order to achieve the above objects, after washing the washed rice in water for a certain time, the step of removing the water and grinding to prepare the non-rice flour; Mixing the non-glutinous rice and buckwheat flour in a predetermined ratio; Mixing the non-glutinous rice flour and the buckwheat flour with water to knead; Adding a predetermined amount of rice wine to the dough; A first fermentation step of fermenting the dough with makgeolli in a fermentation barrel at a predetermined temperature; After the first fermentation step, a second fermentation step of adding a certain amount of yeast and fermentation for a certain time; A third fermentation step of raising the dough passed through the second fermentation step into a mold and fermenting for a predetermined time; And putting the dough subjected to the third fermentation step into a steamer and steaming for a predetermined time.

In addition, after washing the washed rice in water for a predetermined time, the step of removing the water and grinding to prepare the non-rice flour; Washing with non-glutinous rice flour and soaking in water for a predetermined time, then mixing the black rice flour prepared by removing water and pulverizing at a predetermined ratio; Mixing the non-glutinous rice flour and black rice flour mixed with water soaked with herbs to knead; Adding a certain amount of rice wine and yeast to the dough; A first fermentation step of fermenting the dough to which the makgeolli and yeast are added in a fermentation vessel at a predetermined temperature; A secondary fermentation step of raising the dough through the first fermentation step into a mold and fermenting for a predetermined time; It is characterized in that it comprises a; a step of steaming the dough passed through the secondary fermentation step into a steamer for a predetermined time.

Preferably the herbal medicine is characterized by consisting of Angelica and Licorice.

Preferably, the makgeolli is characterized by using mung bean makgeolli, the mung bean makgeolli: preparing a predetermined amount of mung bean malt; Preparing a makgeolli stock solution by mixing the mung bean malt and a predetermined amount of gourd rice, yeast, and water, and then fermenting at a predetermined temperature for 10 days; Filtering the prepared makgeolli stock with a strainer; And diluting the filtered makgeolli stock with water and diluting the mixture, wherein the makgeolli stock is mixed with water at a ratio of 6: 4.

Preferably, the dilution of the mung bean makgeolli is characterized in that 8 to 9.

Preferably, the mungbean malt: The step of steaming a predetermined amount of whole green beans to remove the water by a sieve and kneading with a predetermined amount of whole wheat flour to form in a molding mold; Fermenting the molded dough at a constant temperature for three weeks; And fermenting the fermented dough for 10 to 15 days in a natural manner.

The present invention has the following excellent effects.

First, by preparing jeongjeongteok by mixing buckwheat or black rice flour and non-glutinous rice flour, it is possible to provide a jeongjeongteok is rich in various nutrient content such as amino acids, various vitamins.

In addition, by preparing the rice cake using buckwheat or black rice flour, it is possible to express a variety of natural colors there is an excellent effect that can exhibit the aesthetic feeling for the rice cake.

1 is a manufacturing process of the jeongjeongdduk using buckwheat according to an embodiment of the present invention.
2 is a manufacturing process of the rice cake using black rice according to an embodiment of the present invention.

The term used in the present invention is a general term that is widely used at present. However, in some cases, there is a term selected arbitrarily by the applicant. In this case, the term used in the present invention It is necessary to understand the meaning.

Hereinafter, the technical structure of the present invention will be described in detail with reference to preferred embodiments shown in the accompanying drawings.

1. Buckwheat Of gijeongdeok  Manufacturing Method Example

Figure 1 will be described in detail with respect to the manufacturing method of the rice cakes using buckwheat according to an embodiment of the present invention with reference to Figure 1 as a manufacturing process of the rice cakes using buckwheat according to an embodiment of the present invention.

First, after washing the washed rice in water for a predetermined time, the step of removing the water and pulverizing to prepare the non-glutinous rice, the time called the non-rice is not limited significantly, in the preferred embodiment of the present invention in the summer More than 4 hours at the time of manufacture, in the winter when the rice cake soaked in water was used for more than 8 hours.

The following is a step of mixing non-glutinous rice and buckwheat flour in a certain ratio, wherein the ratio of non-glutinous rice flour and buckwheat flour may be mixed in various ratios, but 85% by weight of the total weight of the finished rice cake product except water is preferred. And, the non-glutinous rice is 55% by weight, buckwheat flour is preferably mixed in a 30% by weight ratio.

At this time, the added buckwheat contains a large amount of antioxidants, and is rich in dietary fiber, it is a food with excellent efficacy, such as constipation prevention and treatment, arteriosclerosis prevention, and contains the nutritional ingredients as shown in Table 1 below.

Niacin
1.08mg salt
801.90 mg protein
9.18 g Sugar
59.31 g
-
-
- Vitamin b1
0.23mg Vitamin b2
0.07mg Vitamin b6
0.21mg
- Vitamin e
0.29mg Dietary Fiber
3.33 g zinc
1.48mg Folic acid
51.84mg sign
216.00mg Lipid
1.35 g iron content
2.70mg potassium
99.90mg calcium
152.10mg
- Ash
8.46 g
-
-

In particular, buckwheat is rich in amino acids lacking in white rice such as non-glutinous rice, vitamins b1 and b2 are three times more than ordinary white rice, and has excellent efficacy in preventing hypertension, promoting digestion, and preventing adult diseases.

Next, the step of kneading the non-glutinous rice and buckwheat flour mixed in the above-described mixing ratio, kneading is possible through various embodiments, in the preferred embodiment of the present invention by pouring warm water of about 40 ℃ little by little Dough was performed, and the viscosity of the dough was poured by pouring water until the dough flowed down from the spatula.

Next, the step of adding a certain amount of makgeolli to the dough, wherein the makgeolli and yeast to be described later is preferably added in 10% by weight relative to the total weight of the finished product of the rice cake except water, sugar and salt is 5% % Was added.

On the other hand, it is preferable to use the mungbean rice wine, which is prepared separately to reduce the smell of alcohol, which is unique to the rice cake, which is added, and the mung bean rice wine used at this time is characterized in that it is manufactured as follows.

First, a step of preparing a predetermined amount of mung bean malt, wherein the mung bean yeast prepared at this time boils a predetermined amount of whole mung beans, removes the water by a sieve and kneaded with a certain amount of whole wheat to form in a molding mold, the molded dough It is prepared through the step of fermenting at a constant temperature for 3 weeks and the step of natural ripening the fermented dough 10 to 15 days.

Detailed description of the above-described mungbean malt yeast preparation step, first prepare 500g of whole green beans and 1000g of whole wheat, and then squeezed 500g of whole green mung beans, remove the water through a sieve, and then kneaded with 1000g of whole wheat flour and put in a mold.

Next, the molded dough is fermented at a constant temperature for 3 weeks, the first week is maintained at a temperature of 35 ~ 40 ℃, the second week is 30 ~ 35 ℃, the last week is maintained at a temperature of 25 ~ 30 ℃ Fermentation is preferred.

Finally, it is preferable to prepare the above-mung bean malt by fermenting the dough fermented for 3 weeks in a cool and well-ventilated place for 10 to 15 days.

On the other hand, the reason for using steamed mung bean as in one embodiment of the present invention is to solve the problem that the effect and efficacy of mung bean malt is reduced when used in water without steaming the mung bean as in the prior art.

In addition, by using whole mung beans, the efficiency of yeast is increased, the detoxification ingredients of mung beans become active, and the action of these ingredients promotes the release and detoxification of harmful substances accumulated in the liver and kidneys. Because you can give.

On the other hand, the mung bean malt prepared as described above is mixed with a certain amount of soybean rice, yeast and water, and then fermented at a constant temperature for 10 days to prepare a mung bean makgeolli stock solution.

In a preferred embodiment of the present invention, the prepared mung beans koji malt 1.3 ~ 1.6kg, soybean rice 9 ~ 11kg, yeast 100g and water 1400 ~ 1600l mixed and fermented for 10 days at 24 ~ 26 ℃ temperature.

In addition, during the first 10 days of fermentation period, it is desirable to stir the makgeolli stock solution of fermentation process once a day for smooth fermentation, and to discharge the gas generated during the fermentation process from the fourth day. It is desirable to maintain the fermentation temperature during the fermentation period does not exceed 30 ℃.

Next, the makgeolli stock fermented for a certain period of time is filtered through a strainer to remove suspended solids or foreign matter to obtain only pure makgeolli stock, and the mixture is diluted by mixing the makgeolli stock with water at a constant ratio.

At this time, it is preferable to mix and dilute the makgeolli stock and water in a 6: 4 ratio, and the dilution of the final mung bean makgeolli is preferably 8-9 degrees.

As a result, the manufacturing method of Gijeongteok using buckwheat according to an embodiment of the present invention will have an excellent effect of reducing the smell of alcohol specific to Gijeongteok by using the above-mentioned mung bean makgeolli.

On the other hand, the dough with the above-mentioned makgeolli is subjected to the first fermentation step is fermented for a certain time in a fermentation vessel of a certain temperature.

The first fermentation step may be performed through a variety of temperatures, time, of course, in a preferred embodiment of the present invention is fermented for more than 6 hours at 35 ~ 40 ℃.

Next, the first fermented dough is added with yeast and stirred at least once for even dispersion of the added yeast, followed by a second fermentation step for 2 hours. The third fermentation step takes ~ 60 minutes.

Finally, the dough that went through the third fermentation step was put in a steamer for the preparation of the final rice cake and steamed for 40 to 50 minutes to complete the rice cake using buckwheat according to one embodiment of the present invention.

2. Black rice  Used Of gijeongdeok  Manufacturing Method Example

Next will be described in detail with reference to Figure 2 which is a manufacturing process diagram of the rice cake using black rice according to an embodiment of the present invention.

Referring to FIG. 2, first, the washed non-glutinous rice is soaked in water for a predetermined time, and then the water is removed and pulverized to prepare non-glutinous rice flour. Since this step is the same as described above, a description thereof will be omitted below.

The following is a step of mixing with black rice flour prepared by washing with non-glutinous rice powder and washing with water for a predetermined time, then removing the water and pulverizing in a predetermined ratio, but can be mixed in various mixing ratios, in the preferred embodiment of the present invention 65 wt% of non-glutinous rice cake, 20 wt% of black rice flour, 10 wt% of water, makgeolli and yeast borne by the medicinal herbs to be described below, and 5 wt% of sugar and salt were mixed.

On the other hand, in the preferred embodiment of the present invention, the reason for mixing with non-glutinous rice powder 65%, black rice powder 20% by weight as described above to ensure that the fermentation process proceeds smoothly while maintaining the unique color, aroma and taste of black rice For sake.

That is, when the above black rice flour is mixed in less than 20% by weight, the taste, aroma and color inherent in the black rice is not expressed, and when mixed in excess of 20% by weight, the fermentation is not made due to the characteristics of the black rice.

Next, the step of kneading mixed non-glutinous rice and black rice flour with water soaked as a medicinal herb, the medicinal herbs used at this time can be used a variety of medicinal herbs as needed, of course, licorice and donkey in a preferred embodiment of the present invention Was used.

At this time, licorice has a 200 times sweeter taste than sugar, so the use of sugar can be minimized. Angelica has a hemostatic effect, improved blood circulation, anemia prevention, constipation treatment, prevent hair loss and gray hair, and treat female diseases. It has the effect of

In addition, the black rice described above is effective in various diseases such as liver cancer prevention and anti-aging, and is rich in protein, fat, minerals, phosphorus, calcium, iron, vitamins b1, b2, e, and evenly added to the rice cake. You can expect

Next is a step of adding a certain amount of makgeolli and yeast to the dough, the makgeolli used at this time is the same as the above-described mungbean makgeolli so detailed description thereof will be omitted below.

Then, the first fermentation step of fermenting the dough with the makgeolli and yeast in a fermentation barrel at a predetermined temperature for a predetermined time, preferably fermenting at least 35 hours at a temperature of 35 ~ 40 ℃, after the first fermentation step, the dough Place a second fermentation step to raise the mold to a certain time.

At this time, the secondary fermentation step is preferably performed for 40 to 60 minutes.

Finally, the dough subjected to the second fermentation step was put in a steaming steamer and steamed for 40 minutes to complete the rice cake using black rice.

Gijeongteok prepared according to the embodiments of the present invention can provide a jeongjeongteok is rich in various nutrient content, such as amino acids, various vitamins.

In addition, by preparing the rice cake using buckwheat or black rice flour, it is possible to express a variety of natural colors has an excellent effect that can maximize the aesthetic and texture for the rice cake.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation, Various changes and modifications may be made by those skilled in the art.

Claims (6)

In the method of producing rice cake,
Washing the washed rice with water, then removing the water and grinding to prepare the non-rice flour;
Mixing the non-glutinous rice flour with buckwheat flour;
Mixing the non-glutinous rice flour and the buckwheat flour with water to knead;
Adding makgeolli to the dough;
A first fermentation step of fermenting the dough with makgeolli in a fermentation keg;
After the first fermentation step, the second fermentation step of adding and fermenting yeast;
A third fermentation step of raising the fermented dough through the second fermentation step into a mold; And
Includes; steaming the dough subjected to the third fermentation step into a steamer;
The rice wine uses mung bean rice wine,
Mung bean rice wine:
Preparing mung bean yeast;
Mixing the mung bean malt and gourd rice, yeast and water, and then fermenting to prepare makgeolli stock solution;
Filtering the prepared makgeolli stock with a strainer; And
Mixing and diluting the filtered makgeolli undiluted solution with water;
In the method of producing rice cake,
Washing the washed rice with water, then removing the water and grinding to prepare the non-rice flour;
Mixing black rice flour prepared by washing with non-glutinous rice and washing with water to remove water and grinding;
Mixing the non-glutinous rice flour and black rice flour mixed with water soaked with herbs to knead;
Adding makgeolli and yeast to the dough;
A first fermentation step of fermenting the dough to which the rice wine and yeast are added in a fermentation vat;
A secondary fermentation step of raising the fermented dough through the first fermentation step into a mold;
It includes; steaming the dough passed through the secondary fermentation step into a steamer; includes,
The rice wine uses mung bean rice wine,
Mung bean rice wine:
Preparing mung bean yeast;
Mixing the mung bean malt and gourd rice, yeast and water, and then fermenting to prepare makgeolli stock solution;
Filtering the prepared makgeolli stock with a strainer; And
Mixing and diluting the filtered makgeolli undiluted solution with water;
3. The method of claim 2,
The herbal medicine manufacturing method of Gijeongdeok, characterized in that consisting of Angelica and Licorice.
The method according to any one of claims 1 to 3,
In the diluting step, the makgeolli stock solution and water is a method of producing a rice cake cake, characterized in that the mixing in the ratio of 6: 4.
5. The method of claim 4,
Dilution of the mung bean Makgeolli is 8 ~ 9 method of producing a rice cake.
5. The method of claim 4,
The Mung Bean Yeast: Silver
Steaming whole mung beans to remove water from a sieve and kneading with whole wheat to form a mold;
Fermenting the molded dough for three weeks; And
Method of producing a fixed rice cake characterized in that it is produced through; the step of natural ripening the fermented dough for 10 to 15 days.

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