KR101366797B1 - Manufacturing method of glutinous rice cake mixed acorn powder - Google Patents

Manufacturing method of glutinous rice cake mixed acorn powder Download PDF

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KR101366797B1
KR101366797B1 KR1020130098648A KR20130098648A KR101366797B1 KR 101366797 B1 KR101366797 B1 KR 101366797B1 KR 1020130098648 A KR1020130098648 A KR 1020130098648A KR 20130098648 A KR20130098648 A KR 20130098648A KR 101366797 B1 KR101366797 B1 KR 101366797B1
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dough
glutinous rice
weight
parts
powder
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손호평
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손호평
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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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention relates to a method for manufacturing glutinous rice cake contained acorn powder and more specifically, the method comprises: a dough making step for making dough by mixing glutinous rice powder, purified water, acorn powder, water drained from boiled acorn, bay salt, and unrefined sugar; a dough steaming step for steaming the dough made at the dough making step; a filling making step for making a filling by mixing white bean jam, walnuts, cashew nuts, roasted nuts, and roasted almonds; a filling stuffing step for stuffing the dough steamed by the dough steaming step with the filling made by the filling making step; and a crumbs covering step for covering the surface of the dough stuffed with the filling by the filling stuffing step with crumbs. The glutinous rice cake manufactured by the method which is easy to digest as having the acorn powder and which contains abundant nutritional contents, and which is rarely hardened, thereby facilitating easy storage. [Reference numerals] (AA) START; (BB) END; (S101) Dough making step; (S103) Dough steaming step; (S105) Filling stuffing step; (S107) Crumbs covering step; (S201) Filling making step

Description

도토리 분말이 함유된 찹쌀떡의 제조방법 {MANUFACTURING METHOD OF GLUTINOUS RICE CAKE MIXED ACORN POWDER}Manufacturing method of glutinous rice cake with acorn powder {MANUFACTURING METHOD OF GLUTINOUS RICE CAKE MIXED ACORN POWDER}

본 발명은 도토리 분말이 함유된 찹쌀떡의 제조방법에 관한 것으로, 더욱 상세하게는 도토리 분말이 함유되어 소화가 잘되고, 각종영양성분이 풍부하게 함유되어 있으며, 잘 굳지 않아 보관성이 우수한 도토리 분말이 함유된 찹쌀떡의 제조방법에 관한 것이다.
The present invention relates to a method for producing glutinous rice cake containing acorn powder, more specifically, acorn powder is contained, digestion is well, it is rich in various nutrients, does not harden well contains acorn powder excellent storage It relates to a manufacturing method of glutinous rice cake.

본 발명은 도토리 분말이 함유된 찹쌀떡의 제조방법에 관한 것으로, 더욱 상세하게는 도토리 분말이 함유되어 소화가 잘되고, 각종영양성분이 풍부하게 함유되어 있으며, 잘 굳지 않아 보관성이 우수한 도토리 분말이 함유된 찹쌀떡의 제조방법에 관한 것이다.The present invention relates to a method for producing glutinous rice cake containing acorn powder, more specifically, acorn powder is contained, digestion is well, it is rich in various nutrients, does not harden well contains acorn powder excellent storage It relates to a manufacturing method of glutinous rice cake.

찹쌀떡은 찹쌀가루나 기타 곡물가루로 된 외피 속에 팥이나 소를 넣어 만든 음식으로, 주변에서 흔하게 볼 수 있는데, 위 음식에 들어가는 소는 여러 종류가 있으나 대표적인 것은 단팥이나 녹말, 콩 및 깨분말 등을 당분과 혼합하여 만들어진 앙금을 들 수 있다.Glutinous rice cake is a food made by putting red beans or beef in the outer shell made of glutinous rice flour or other grains, and it is common to see them around. There are many kinds of cows in the above food, but the representative ones are sweet red beans, starch, beans and sesame powder. And sediment produced by mixing with the above.

상기와 같이 앙금은 주로 곡물로 이루어지며, 상기 앙금의 외피는 찹쌀을 주성분으로 하는 곡물분말을 반죽 및 증자하여 이루어진다.As described above, the sediment is mainly composed of grains, and the shell of the sediment is made by kneading and increasing the grain powder mainly composed of glutinous rice.

그러나, 종래의 찹쌀떡은 그 성분의 80% 이상이 탄수화물이고 필수 영양소인 단백질 등의 영양소가 절대적으로 부족하여 영양학적으로는 바람직하지 못한 문제점이 있엇다.However, the conventional glutinous rice cake has a problem that is nutritionally undesirable because more than 80% of its components are carbohydrates and nutrients such as protein, which is an essential nutrient.

또한, 종래에 찹쌀떡은 그 맛이 천편일률적이어서 보다 다양한 풍미를 원하는 다양한 계층의 욕구를 충분하게 만족시켜 줄 수 없다는 등의 문제점이 지적되고 있다.In addition, the conventional glutinous rice cake has been pointed out that the taste is uneven, so that it is not enough to satisfy the needs of various layers wanting a more diverse flavor.

또한, 종래에 찹쌀떡은 떡이 소비자로부터 외면받는 이유로는 단조로운 맛과 형태에 있으며, 또한, 떡을 조성하는 성분 중에서 전분이 80 내지 90%에 이르기 때문에 제조된 뒤 얼마 지나지 않아 딱딱하게 굳어지게 문제점이 있었다.
In addition, the conventional glutinous rice cake is a monotonous taste and form because the rice cake is turned away from the consumer, and also because the starch in the composition of the rice cake reaches 80 to 90%, it hardens hardly after being manufactured. there was.

본 발명의 목적은 도토리 분말이 함유되어 소화가 잘되고, 각종 영양성분이 풍부하게 함유되어 있으며, 다양한 풍미와 우수한 식감을 갖는 도토리 분말이 함유된 찹쌀떡의 제조방법을 제공하는 것이다.An object of the present invention is to provide a manufacturing method of glutinous rice cake containing acorn powder containing acorn powder is well digested, rich in various nutrients, a variety of flavors and excellent texture.

본 발명의 다른 목적은 솔비톨과 유기산 등이 함유를 통해 수분의 증발 및 조직의 경화가 억제되어 잘 굳지 않기 때문에 우수한 보관성을 나타내는 도토리 분말이 함유된 찹쌀떡의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a manufacturing method of glutinous rice cakes containing acorn powder exhibiting excellent storage properties because sorbitol and organic acids, etc., because the evaporation of moisture and the hardening of the tissue is suppressed hardly.

본 발명의 목적은 찹쌀 분말, 정제수, 도토리 분말, 도토리 삶은 물, 천일염 및 흑설탕을 혼합하여 반죽을 제조하는 반죽제조단계, 상기 반죽제조단계를 통해 제조된 반죽을 증숙하는 반죽증숙단계, 백앙금, 호두, 케슈넛, 볶은땅콩 및 볶은아몬드를 혼합하여 앙금을 제조하는 앙금제조단계, 상기 반죽증숙단계를 통해 증숙된 반죽 내에 상기 앙금제조단계를 통해 제조된 앙금을 개재하는 앙금투입단계 및 상기 앙금투입단계를 통해 앙금이 투입된 반죽의 표면에 고물을 도포하는 고물도포단계로 이루어지는 것을 특징으로 하는 도토리 분말이 함유된 찹쌀떡의 제조방법을 제공함에 의해 달성된다.An object of the present invention is a dough manufacturing step of preparing a dough by mixing the glutinous rice powder, purified water, acorn powder, acorn boiled water, sun salt and brown sugar, the steaming step of steaming the dough prepared by the dough manufacturing step, white gold, walnut A sediment manufacturing step of preparing sediment by mixing cashew nuts, roasted peanuts and roasted almonds, a sediment input step of interposing a sediment produced by the sediment manufacturing step in the dough steamed through the dough steaming step and the sediment input step By providing a method of producing a glutinous rice cake containing acorn powder, characterized in that consisting of a solids coating step of applying a solids to the surface of the dough into which the sediment is added.

본 발명의 바람직한 특징에 따르면, 상기 반죽제조단계는 찹쌀 분말 100 중량부, 정제수 6.5 내지 7 중량부, 도토리 분말 15 내지 25 중량부, 도토리 삶은 물, 천일염 0.5 내지 1.5 중량부 및 흑설탕 9.5 내지 10 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the dough manufacturing step is 100 parts by weight of glutinous rice powder, 6.5 to 7 parts by weight of purified water, 15 to 25 parts by weight of acorn powder, acorn boiled water, 0.5 to 1.5 parts by weight of natural salt and 9.5 to 10 weight of brown sugar It shall consist of wealth.

본 발명의 더 바람직한 특징에 따르면, 상기 찹쌀 분말은 찹쌀을 정제수에 4 내지 8시간 동안 함침한 후에 20 내지 30분 동안 건조하고, 건조된 찹쌀을 1 내지 3 밀리미터의 입도를 갖도록 분쇄하여 제조되는 것으로 한다.According to a more preferable feature of the present invention, the glutinous rice powder is to be prepared by impregnating glutinous rice in purified water for 4 to 8 hours and then drying for 20 to 30 minutes, by grinding the dried glutinous rice to have a particle size of 1 to 3 millimeters do.

본 발명의 더욱 바람직한 특징에 따르면, 상기 반죽에는 반죽 100 중량부 대비 솔비톨 11 내지 13 중량부, 젤라틴 4 내지 6 중량부가 더 함유되는 것으로 한다.According to a more preferred feature of the invention, the dough is to be contained 11 to 13 parts by weight of sorbitol, 4 to 6 parts by weight of gelatin relative to 100 parts by weight of the dough.

본 발명이 더욱 더 바람직한 특징에 따르면, 상기 반죽제조단계와 상기 반죽증숙단계 사이에는 상기 반죽제조단계를 통해 제조된 반죽에 유기산을 첨가하여, 상기 반죽의 pH를 2 내지 6으로 조절하는 산도조절단계가 더 진행되는 것으로 한다.According to a further preferred feature of the present invention, the acidity adjusting step of adjusting the pH of the dough to 2 to 6 by adding an organic acid to the dough prepared through the dough manufacturing step between the dough production step and the dough steaming step. Shall be further progressed.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 유기산은 아세트산, 젖산, 구연산, 아디핀산 및 사과산으로 이루어지는 그룹으로부터 선택된 하나로 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the organic acid is one selected from the group consisting of acetic acid, lactic acid, citric acid, adipic acid and malic acid.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 앙금제조단계는 백앙금 100 중량부, 호두 8 내지 8.5 중량부, 케슈넛 4 내지 4.5 중량부, 볶은땅콩 5.5 내지 6 중량부 및 볶은아몬드 15 내지 18 중량부를 혼합하여 이루어지는 것으로 한다.
According to a further preferred feature of the present invention, the sediment manufacturing step 100 parts by weight of platinum, 8 to 8.5 parts by weight of walnuts, 4 to 4.5 parts by weight of cashew nuts, 5.5 to 6 parts by weight of roasted peanuts and 15 to 18 parts by weight of roasted almonds It shall be made by mixing.

본 발명에 따른 도토리 분말이 함유된 찹쌀떡의 제조방법은 도토리 분말이 함유되어 소화가 잘되고, 각종 영양성분이 풍부하게 함유되어 있으며, 다양한 풍미와 우수한 식감을 갖는 찹쌀떡을 제공하는 탁월한 효과를 나타낸다.A method of producing a glutinous rice cake containing acorn powder according to the present invention is a digested well containing acorn powder, contains a variety of nutrients, and has an excellent effect of providing a glutinous rice cake having a variety of flavors and excellent texture.

또한, 본 발명의 다른 목적은 솔비톨과 유기산 등의 함유를 통해 수분의 증발 및 조직의 경화가 억제되어 잘 굳지 않기 때문에 우수한 보관성을 나타내는 찹쌀떡을 제공하는 탁월한 효과를 나타낸다.
In addition, another object of the present invention exhibits an excellent effect of providing glutinous rice cakes exhibiting excellent storage properties because the evaporation of moisture and the hardening of tissues are suppressed through the inclusion of sorbitol and organic acids.

도 1은 본 발명의 일 실시예에 따른 도토리 분말이 함유된 찹쌀떡의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 도토리 분말이 함유된 찹쌀떡의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a manufacturing method of glutinous rice cake containing acorn powder according to an embodiment of the present invention.
Figure 2 is a flow chart showing a manufacturing method of glutinous rice cake containing acorn powder according to another embodiment of the present invention.

이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

본 발명에 따른 도토리 분말이 함유된 찹쌀떡의 제조방법은 찹쌀 분말, 정제수, 도토리 분말, 도토리 삶은 물, 천일염 및 흑설탕을 혼합하여 반죽을 제조하는 반죽제조단계(S101), 상기 반죽제조단계(S101)를 통해 제조된 반죽을 증숙하는 반죽증숙단계(S103), 백앙금, 호두, 케슈넛, 볶은땅콩 및 볶은아몬드를 혼합하여 앙금을 제조하는 앙금제조단계(S201), 상기 반죽증숙단계(S103)를 통해 증숙된 반죽 내에 상기 앙금제조단계(S201)를 통해 제조된 앙금을 개재하는 앙금투입단계(S105) 및 상기 앙금투입단계(S105)를 통해 앙금이 투입된 반죽의 표면에 고물을 도포하는 고물도포단계(S107)로 이루어진다.
A method for producing glutinous rice cake containing acorn powder according to the present invention is a dough manufacturing step (S101), a dough manufacturing step (S101) of mixing the glutinous rice powder, purified water, acorn powder, acorn boiled water, sun salt and brown sugar to prepare a dough Dough steaming step (S103) to steam the dough prepared through, white sediment, walnuts, cashew nuts, roasted peanuts and roasted almonds to prepare sediment manufacturing step (S201), through the dough steaming step (S103) Solids coating step of applying a solid to the surface of the dough into which the sediment is put through the sediment injection step (S105) and the sediment injection step (S105) through the sediment produced through the sediment manufacturing step (S201) in the steamed dough ( S107).

상기 반죽제조단계(S101)는 찹쌀 분말, 정제수, 도토리 분말, 도토리 삶은 물, 천일염 및 흑설탕을 혼합하여 반죽을 제조하는 단계로, 찹쌀 분말 100 중량부, 정제수 6.5 내지 7 중량부, 도토리 분말 15 내지 25 중량부, 도토리 삶은 물 3 내지 3.5 중량부, 천일염 0.5 내지 1.5 중량부 및 흑설탕 9.5 내지 10 중량부를 혼합하여 이루어지는데, 더욱 상세하게는 찹쌀을 정제수에 4 내지 8시간 동안 함침한 후에 20 내지 30분 동안 건조하고, 건조된 찹쌀을 1 내지 3 밀리미터의 입도를 갖도록 분쇄한 후에, 분쇄된 찹쌀분말에 도토리를 투입하고 다시 분쇄하면서 천일염을 혼합하고, 천일염이 혼합된 혼합물에 정제수, 도토리 삶은 물 및 흑설탕을 투입하여 반죽하고, 반죽이 완료되면 15 내지 20분 동안 반죽에 상기 흑설탕성분이 고르게 흡수되도록 숙성하여 이루어진다.The dough manufacturing step (S101) is a step of preparing a dough by mixing glutinous rice powder, purified water, acorn powder, acorn boiled water, sun salt and brown sugar, 100 parts by weight of glutinous rice powder, 6.5 to 7 parts by weight of purified water, acorn powder 15 to 25 parts by weight, acorn boiled water 3 to 3.5 parts by weight, sun salt 0.5 to 1.5 parts by weight and brown sugar 9.5 to 10 parts by weight, more specifically 20 to 30 after impregnating glutinous rice in purified water for 4 to 8 hours After drying for a minute, the dried glutinous rice is pulverized to have a particle size of 1 to 3 millimeters, and then, acorns are added to the ground glutinous rice powder, and the natural salts are mixed while pulverizing, and purified water, acorn boiled water and The brown sugar is added and kneaded, and when the dough is completed, it is made by ripening so that the brown sugar component is evenly absorbed in the dough for 15 to 20 minutes.

이때, 상기 도토리는 삶은 후에, 물에 담그는 과정을 통해 도토리 내에 쓴맛 및 떫은맛을 나타내는 탄닌이 제거된 도토리가 사용되는데, 상기 도토리는 피로회복과 숙취해소에 탁월한 효능을 나타내며, 소화기능을 촉진시켜 위의 부담을 덜어주고, 당뇨증상 개선 및 항암효과를 나타낼 뿐만 아니라, 체내에 중금속을 체외로 배출시키는 효과와 찹쌀떡이 변질되지 않도록 하는 효과를 나타낸다.At this time, the acorn is boiled, the acorn is used to remove the tannins showing bitter and astringent taste in the acorn through the process of soaking in water, the acorn shows excellent efficacy in fatigue recovery and hangover relieve, promote digestion Relieves the burden of, and improves the symptoms of diabetes and anti-cancer effects, as well as the effect of discharging heavy metals in the body and the glutinous rice cake is not altered.

또한, 상기 도토리를 삶는 과정에서 발생하는 도토리 삶은 물은 상기 반죽제조단계(In addition, the acorn boiled water generated in the process of boiling the acorn is the dough manufacturing step ( S101)에To S101) 투입되며, 도토리의 향이 나며, 도토리가 갖는 영양성분이 더욱 많이 함유된 찹쌀떡을 제공하는 역할을 한다.  It is added, the aroma of acorns, serves to provide glutinous rice cake containing more nutrients acorns.

상기 도토리 분말의 함량이 15 중량부 미만이면 상기의 효과가 미미하며, 상기 도토리 분말의 함량이 25 중량부를 초과하게 되면 상기 반죽의 찰기가 저하되어 식감이 좋지 못하며, 상기 앙금투입단계(S105)에서 앙금이 반죽의 외부로 빠져나와 상품성이 저하될 수 있다.
When the content of the acorn powder is less than 15 parts by weight, the above effect is insignificant, and when the content of the acorn powder exceeds 25 parts by weight, the stickiness of the dough is lowered, the texture is not good, and in the sediment input step (S105) Sediment can escape to the outside of the dough and may lower the marketability.

또한, 상기 반죽에는 반죽 100 중량부 대비 솔비톨 11 내지 13 중량부 및 젤라틴 4 내지 6 중량부를 더 혼합할 수도 있는데, 상기 솔비톨은 반죽에 함유된 수분증발방지효과를 나타내기 때문에, 반죽이 수분을 유지하도록 하여 보관기간 동안 잘 굳지않도록 한다.In addition, the dough may be mixed with 11 to 13 parts by weight of sorbitol and 4 to 6 parts by weight of gelatin compared to 100 parts by weight of the dough, since the sorbitol exhibits an effect of preventing evaporation of moisture contained in the dough, the dough retains moisture Do not harden during storage.

상기 솔비톨의 함량이 11 중량부 미만이면 상기의 효과가 미미하며, 상기 솔비톨의 함량이 13 중량부를 초과하게 되면 반죽에 수분함량이 지나치게 증가하여 찰기가 저하된다.When the content of the sorbitol is less than 11 parts by weight, the above effects are insignificant. When the content of the sorbitol exceeds 13 parts by weight, the moisture content in the dough is excessively increased to reduce the stickiness.

상기 젤라틴은 상기 반죽의 찰기를 향상시키는 역할을 하는데, 젤라틴의 함량이 4 중량부 미만이면, 반죽의 찰기를 향상시키는 효과가 미미하며, 젤라틴의 함량이 6 중량부를 초과하게 되면, 반죽의 찰기가 지나치게 증가하여 가공의 효율성이 저하된다.The gelatin serves to improve the stickiness of the dough, if the content of gelatin is less than 4 parts by weight, the effect of improving the stickiness of the dough is insignificant, and if the gelatin content exceeds 6 parts by weight, the stickiness of the dough It increases too much and the efficiency of processing falls.

상기 흑설탕은 9.5 내지 10 The brown sugar is 9.5 to 10 중량부가Weight part 함유되는데, 상기 흑설탕은 본 발명에 따른 도토리 분말이 함유된 찹쌀떡이 지나치게 단맛을 나타내는 것을 억제하며, 백설탕에 비해 칼슘,칼륨,나트륨,마그네슘,망간,인,아연, 철분 및 구리와 같은 미네랄성분이 풍부하게 함유되어 있어 혈액순환을 향상시키고, 신진 대사기능을 향상시키는 역할을 한다. It contains, the brown sugar suppresses the glutinous rice cake containing the acorn powder according to the present invention exhibits excessively sweet taste, and compared to the white sugar, minerals such as calcium, potassium, sodium, magnesium, manganese, phosphorus, zinc, iron, and copper Contains abundantly improves blood circulation and metabolic functions.

또한, 상기 흑설탕은 상기 반죽에 함유된 수분이 증발되는 것을 억제하여, 쫄깃하고, 잘 굳지않는 떡을 제공하는 역할을 한다.In addition, the brown sugar suppresses evaporation of moisture contained in the dough, and serves to provide a chewy and hard cake.

상기 반죽증숙단계(S103)는 상기 반죽제조단계(S101)를 통해 제조된 반죽을 증숙하는 단계로, 상기 반죽제조단계(S101)를 통해 숙성과정이 완료된 반죽을 스팀보일러를 이용하여 100 내지 120℃의 온도에서 25 내지 35분 동안 증숙하여 이루어진다.The dough steaming step (S103) is a step of steaming the dough prepared through the dough manufacturing step (S101), 100 to 120 ℃ using a steam boiler to complete the maturing process through the dough manufacturing step (S101). Steaming for 25 to 35 minutes at a temperature of

상기의 과정을 통해 반죽의 증숙과정이 완료되면, 반죽에 함유된 찹쌀 및 곡물 성분이 찰기를 갖게 된다.When the steaming process of the dough is completed through the above process, the glutinous rice and grains contained in the dough will have a stickiness.

이때, At this time, 증숙과정이Steaming process 완료된 반죽에 함유된 수분이 증발되는 것을 억제하기 위해서  To suppress evaporation of moisture in the finished dough 증숙된Steamed 반죽의 표면에 콩기름을 도포하는 것이 바람직하다. It is preferable to apply soybean oil to the surface of the dough.

상기 앙금제조단계(S201)는 백앙금, 호두, 케슈넛, 볶은땅콩 및 볶은아몬드를 혼합하여 앙금을 제조하는 단계로, 백앙금 100 중량부, 호두 8 내지 8.5 중량부, 케슈넛 4 내지 4.5 중량부, 볶은땅콩 5.5 내지 6 중량부 및 볶은아몬드 15 내지 18 중량부를 혼합하여 이루어지는데, 상기 백앙금과 상기 호두, 케슈넛, 볶은땅콩 및 볶은아몬드가 잘 혼합되어 균일한 맛과 식감을 나타낼 수 있도록 교반장치를 이용하여 교반과정을 진행하는 것이 바람직하다.The sediment manufacturing step (S201) is a step of preparing a sediment by mixing the white gold, walnuts, cashew nuts, roasted peanuts and roasted almonds, 100 parts by weight of white gold, walnuts 8 to 8.5 parts by weight, 4 to 4.5 parts by weight of cashew nuts, It is made by mixing 5.5 to 6 parts by weight of roasted peanuts and 15 to 18 parts by weight of roasted almonds. The stirring device is mixed with the white lumps of gold and the walnuts, cashew nuts, roasted peanuts and roasted almonds to give a uniform taste and texture. It is preferable to proceed with the stirring process using.

상기의 성분으로 이루어진 앙금은 영양성분이 풍부하게 함유되어 있으며, 우수한 식감을 나타낸다.
Sediments composed of the above components are rich in nutrients and show excellent texture.

상기 앙금투입단계(S105)는 상기 반죽증숙단계(S103)를 통해 증숙된 반죽 내에 상기 앙금제조단계를 통해 제조된 앙금을 개재하는 단계로, 상기 반죽 내에 상기 앙금을 1:1 내지 1.5의 중량부 비율로 개재하여 이루어진다.The sediment loading step (S105) is a step of interposing the sediment produced by the sediment manufacturing step in the dough steamed through the dough steaming step (S103), the weight of the sediment in the dough 1: 1 to 1.5 parts by weight Intervening in proportion.

상기 앙금의 중량부 비율이 반죽 1 중량부 비율 대비 1 중량부 비율 미만이면, 영양성분의 함량과 식감이 저하되며, 상기 앙금의 중량부 비율이 반죽 1 중량부 비율 대비 1.5 중량부 비율을 초과하게 되면 앙금이 상기 반죽의 외부로 유출되어 찹쌀떡의 상품성이 저하될 수 있다.When the weight part ratio of the sediment is less than 1 weight part ratio to 1 part by weight of the dough, the content and texture of the nutrients are lowered, and the weight part ratio of the sediment exceeds 1.5 parts by weight relative to the 1 part by weight of dough. When sediment is leaked to the outside of the dough may be reduced the marketability of glutinous rice cake.

상기 고물도포단계(S107)는 상기 앙금투입단계(S105)를 통해 앙금이 투입된 반죽의 표면에 고물을 도포하는 단계로, 상기 앙금투입단계(S105)를 통해 앙금이 투입된 반죽의 표면에 서로 달라붙지 않도록 감자전분 분말 또는 콩 분말로 이루어진 고물을 도포하여 이루어진다.The solids application step (S107) is a step of applying the solids to the surface of the dough into which the sediment is put through the sediment injection step (S105), do not stick to each other on the surface of the dough into which the sediment is put through the sediment injection step (S105) It is made by applying a solid made of potato starch powder or soybean powder.

상기 고물도포단계(S107)를 거치면 제조된 찹쌀떡이 서로 달라붙지 않아 보관이 용이하다.
The glutinous rice cakes prepared by passing the high water application step (S107) do not stick to each other and are easily stored.

또한, 상기 반죽제조단계(S101)와 상기 반죽증숙단계(S103) 사이에는 상기 반죽제조단계(S101)를 통해 제조된 반죽에 유기산을 첨가하여 반죽의 pH를 2 내지 6으로 조절하는 산도조절단계(S102)가 더 진행될 수도 있는데, 상기의 산도조절단계(S102)를 통해 pH가 2 내지 6으로 조절된 반죽은 조직의 경화가 억제되어, 보관과정에서 잘 굳지 않게 된다.In addition, the pH control step of adjusting the pH of the dough to 2 to 6 by adding an organic acid to the dough prepared through the dough production step (S101) between the dough production step (S101) and the dough steaming step (S103) ( S102) may be further progressed, the pH is adjusted to 2 to 6 through the acidity control step (S102) of the dough is inhibited hardening of the tissue, it will not harden during storage.

이때, 상기 유기산은 식용이며, 상기 반죽에 적용되어 pH를 조절할 수 있는 것이면 특별히 한정되지 않고 어떠한 것이든 사용가능하나, 아세트산, 젖산, 구연산, 아디핀산 및 사과산으로 이루어진 그룹으로부터 선택된 하나로 이루어지는 것이 바람직하다.
At this time, the organic acid is edible and is not particularly limited as long as it is applied to the dough to adjust the pH, but any one can be used, but is preferably made of one selected from the group consisting of acetic acid, lactic acid, citric acid, adipic acid and malic acid. .

따라서, 본 발명에 따른 도토리 분말이 함유된 찹쌀떡의 제조방법은 도토리 분말이 함유되어 소화가 잘되고, 각종 영양성분이 풍부하게 함유되어 있으며, 다양한 풍미와 우수한 식감을 나타내고, 솔비톨과 유기산 등의 함유를 통해 수분의 증발 및 조직의 경화가 억제되어 잘 굳지 않기 때문에 우수한 보관성을 나타내는 찹쌀떡을 제공한다.
Therefore, the manufacturing method of glutinous rice cake containing acorn powder according to the present invention is well digested by containing acorn powder, contains various nutrients, shows various flavors and excellent texture, and contains sorbitol and organic acid. Through evaporation of moisture and hardening of the tissue is suppressed because it does not harden to provide a glutinous rice cake exhibiting excellent storage.

S101 ; 반죽제조단계
S102 ; 산도조절단계
S103 ; 반죽증숙단계
S105 ; 앙금제조단계
S107 ; 앙금투입단계
S201 ; 고물도포단계S101; Dough Making Step
S102; PH control stage
S103; Dough steaming stage
S105; Sediment manufacturing stage
S107; Sediment insertion stage
S201; Antique application stage

Claims (7)

찹쌀 분말, 정제수, 도토리 분말, 도토리 삶은 물, 천일염 및 흑설탕을 혼합하여 반죽을 제조하는 반죽제조단계;
상기 반죽제조단계를 통해 제조된 반죽을 증숙하는 반죽증숙단계;
백앙금, 호두, 케슈넛, 볶은땅콩 및 볶은아몬드를 혼합하여 앙금을 제조하는 앙금제조단계;
상기 반죽증숙단계를 통해 증숙된 반죽 내에 상기 앙금제조단계를 통해 제조된 앙금을 개재하는 앙금투입단계; 및
상기 앙금투입단계를 통해 앙금이 투입된 반죽의 표면에 고물을 도포하는 고물도포단계;로 이루어지며,
상기 반죽제조단계는 찹쌀 분말 100 중량부, 정제수 6.5 내지 7 중량부, 도토리 분말 15 내지 25 중량부, 도토리 삶은 물 3 내지 3.5 중량부, 천일염 0.5 내지 1.5 중량부 및 흑설탕 9.5 내지 10 중량부로 이루어지고,
상기 반죽제조단계를 통해 제조된 반죽에는 솔비톨 11 내지 13 중량부 및 젤라틴 4 내지 6 중량부가 더 함유되는 것을 특징으로 하는 도토리 분말이 함유된 찹쌀떡의 제조방법.
Dough manufacturing step of preparing a dough by mixing glutinous rice powder, purified water, acorn powder, acorn boiled water, sun salt and brown sugar;
Dough steaming step of steaming the dough prepared by the dough manufacturing step;
Sediment production step of producing sediment by mixing white ang gold, walnut, cashew nuts, roasted peanuts and roasted almonds;
Sediment input step of interposing the sediment produced through the sediment manufacturing step in the dough steamed through the dough steaming step; And
Made of a sediment application step of applying a solids on the surface of the dough into which the sediment is put through the sedimentation step;
The dough production step is made of 100 parts by weight of glutinous rice powder, 6.5 to 7 parts by weight of purified water, 15 to 25 parts by weight of acorn powder, 3 to 3.5 parts by weight of acorn boiled water, 0.5 to 1.5 parts by weight of natural salt and 9.5 to 10 parts by weight of brown sugar ,
The dough prepared through the dough manufacturing step of manufacturing a glutinous rice cake containing acorn powder, characterized in that it further comprises 11 to 13 parts by weight of sorbitol and 4 to 6 parts by weight of gelatin.
삭제delete 청구항 1에 있어서,
상기 찹쌀 분말은 찹쌀을 정제수에 4 내지 8시간 동안 함침한 후에 20 내지 30분 동안 건조하고, 건조된 찹쌀을 1 내지 3 밀리미터의 입도를 갖도록 분쇄하여 제조되는 것을 특징으로 하는 도토리 분말이 함유된 찹쌀떡의 제조방법.
The method according to claim 1,
The glutinous rice powder is glutinous rice cake containing acorn powder, characterized in that the glutinous rice is impregnated with purified water for 4 to 8 hours and then dried for 20 to 30 minutes, and the dried glutinous rice is ground to have a particle size of 1 to 3 millimeters. Manufacturing method.
삭제delete 청구항 1에 있어서,
상기 반죽제조단계와 상기 반죽증숙단계 사이에는 상기 반죽제조단계를 통해 제조된 반죽에 유기산을 첨가하여, 상기 반죽의 pH를 2 내지 6으로 조절하는 산도조절단계가 더 진행되는 것을 특징으로 하는 도토리 분말이 함유된 찹쌀떡의 제조방법.
The method according to claim 1,
Acorn powder, characterized in that the acidity adjustment step of adjusting the pH of the dough to 2 to 6 by adding an organic acid to the dough prepared through the dough manufacturing step between the dough manufacturing step and the dough steaming step Method for producing glutinous rice cake containing this.
청구항 5에 있어서,
상기 유기산은 아세트산, 젖산, 구연산, 아디핀산 및 사과산으로 이루어지는 그룹으로부터 선택된 하나로 이루어지는 것을 특징으로 하는 도토리 분말이 함유된 찹쌀떡의 제조방법.
The method according to claim 5,
The organic acid is a manufacturing method of glutinous rice cake containing acorn powder, characterized in that consisting of one selected from the group consisting of acetic acid, lactic acid, citric acid, adipic acid and malic acid.
청구항 1에 있어서,
상기 앙금제조단계는 백앙금 100 중량부, 호두 8 내지 8.5 중량부, 케슈넛 4 내지 4.5 중량부, 볶은땅콩 5.5 내지 6 중량부 및 볶은아몬드 15 내지 18 중량부를 혼합하여 이루어지는 것을 특징으로 하는 도토리 분말이 함유된 찹쌀떡의 제조방법.The method according to claim 1,
The sediment manufacturing step is acorn powder, characterized in that by mixing 100 parts by weight of white gold, 8 to 8.5 parts by weight of walnuts, 4 to 4.5 parts by weight of cashew nuts, 5.5 to 6 parts by weight of roasted peanuts and 15 to 18 parts by weight of roasted almonds Method of producing glutinous rice cake containing.
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KR20160053364A (en) 2014-11-04 2016-05-13 함평군 Manufacturing method of Glutinous Rice Cake containing Sweet Pumpkin and Glutinous Rice Cake containing Sweet Pumpkin manufactured by the same
KR20190134349A (en) * 2018-05-25 2019-12-04 (주)백년화편 Synurus deltoides and Glutinous Rice Cake Containing Red Bean Paste and Manufacturing Method Thereof
KR102213217B1 (en) 2019-12-03 2021-02-05 선명숙 Method for manufacturing glutinous rice cake using acorn powder and glutinous rice cake manufactured by the same
KR20220050647A (en) 2020-10-16 2022-04-25 양동욱 Method for manufacturing glutinous rice cake using acorn powder and glutinous rice cake manufactured by the same
KR20220127622A (en) * 2021-03-11 2022-09-20 강지현 Manufacturing method of rice cake containing acorns

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KR100621551B1 (en) 2005-02-02 2006-09-19 정은영 The method of making from acorn-rice cake
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KR20050075518A (en) * 2004-01-15 2005-07-21 박선미 Processed foodstuffs having homogeneous mixture of acorn and rice as main materials and preparing method thereof
KR100621551B1 (en) 2005-02-02 2006-09-19 정은영 The method of making from acorn-rice cake
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160053364A (en) 2014-11-04 2016-05-13 함평군 Manufacturing method of Glutinous Rice Cake containing Sweet Pumpkin and Glutinous Rice Cake containing Sweet Pumpkin manufactured by the same
KR20190134349A (en) * 2018-05-25 2019-12-04 (주)백년화편 Synurus deltoides and Glutinous Rice Cake Containing Red Bean Paste and Manufacturing Method Thereof
KR102143828B1 (en) * 2018-05-25 2020-08-12 (주)백년화편 Synurus deltoides and Glutinous Rice Cake Containing Red Bean Paste and Manufacturing Method Thereof
KR102213217B1 (en) 2019-12-03 2021-02-05 선명숙 Method for manufacturing glutinous rice cake using acorn powder and glutinous rice cake manufactured by the same
KR20220050647A (en) 2020-10-16 2022-04-25 양동욱 Method for manufacturing glutinous rice cake using acorn powder and glutinous rice cake manufactured by the same
KR20220127622A (en) * 2021-03-11 2022-09-20 강지현 Manufacturing method of rice cake containing acorns
KR102557095B1 (en) * 2021-03-11 2023-07-18 강지현 Manufacturing method of rice cake containing acorns

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