KR101532233B1 - Composition of Seasoned Grain Powder and Processed Goods Using Thereof - Google Patents

Composition of Seasoned Grain Powder and Processed Goods Using Thereof Download PDF

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KR101532233B1
KR101532233B1 KR1020130062660A KR20130062660A KR101532233B1 KR 101532233 B1 KR101532233 B1 KR 101532233B1 KR 1020130062660 A KR1020130062660 A KR 1020130062660A KR 20130062660 A KR20130062660 A KR 20130062660A KR 101532233 B1 KR101532233 B1 KR 101532233B1
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South Korea
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rice
flour
seasoned
powder
composition
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KR1020130062660A
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Korean (ko)
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KR20140141193A (en
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권유중
박지양
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농업회사법인 주식회사 정일품
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/10Drying, dehydrating

Abstract

본 발명은 상기와 같은 문제점을 해결하기 위하여 쌀가루나 밀가루에 양념을 프리믹스(premix)하여 조미곡분 조성물을 만들고 이를 이용하여 조미떡, 조미밥 또는 조미만두를 만드는 방법이다. 전통적으로 쌀을 침지하고, 분쇄하는 복잡한 절차를 거치지 않고 조미곡분가루를 이용하여 쉽게 조리하는 방법으로 안출된 것이다. 즉, 쌀을 세척, 침지 탈수하여 롤밀로 쌀을 분쇄하여 쌀가루를 만드는 단계와, 상기의 쌀가루를 열풍건조하는 단계와, 상기의 쌀가루를 40mesh이하로 분급하는 단계와, 쌀가루에 밀가루를 혼합하여 곡분가루를 만드는 단계와, 양파가루, 대파가루, 후추가루, 김가루, 고추씨, 설탕, 소금으로 구성되는 군 중 선택되는 어느 하나 또는 둘 이상을 섞어 조성물을 만드는 단계와, 곡분가루에 조미성분을 섞어 증자하고 성형하는 단계를 포함하여 이루어진 조미곡분 조성물을 만들고 이를 이용하여 조미된 떡, 밥 또는 만두를 만든다.       In order to solve the above problems, the present invention is a method of premixing seasonings on rice flour or wheat flour to prepare a seasoned flour composition and using the seasoning rice cake, seasoned rice or seasoned dumplings. Traditionally, rice was easily cooked using seasoning flour without the complicated procedure of soaking and grinding rice. That is, the present invention relates to a method for producing rice flour, comprising the steps of: washing rice, dipping and dewatering, and pulverizing rice with roll mill to produce rice flour; subjecting the rice flour to hot air drying; classifying the rice flour into 40mesh or less; Preparing a composition by mixing one or more selected from the group consisting of onion powder, green onion powder, black pepper powder, kimchi powder, red pepper seeds, sugar, and salt; and mixing the seasoning ingredients And shaping the seasoning composition to form seasoned rice cakes, rice or dumplings.

Description

조미곡분 조성물 및 이를 이용한 가공품{Composition of Seasoned Grain Powder and Processed Goods Using Thereof}    [0001] The present invention relates to a seasoned grain composition and a processed product using the seasoned grain powder composition.
본 발명은 조미곡분 조성물 및 이를 이용한 가공품에 관한 것이다. 보다 상세하게는 쌀을 세척, 침지 탈수하여 롤밀로 쌀을 분쇄하여 쌀가루를 만드는 단계와, 상기의 쌀가루를 열풍건조하는 단계와, 상기의 쌀가루를 40mesh이하로 분급하는 단계와, 쌀가루에 밀가루를 혼합하여 곡분가루를 만드는 단계와, 양파가루, 대파가루, 후추가루, 김가루, 고추씨, 설탕, 소금으로 구성되는 군 중 선택되는 어느 하나 또는 둘 이상을 섞어 조미곡류 조성물을 만드는 단계와, 곡분가루에 조미성분을 섞어 증자하고 성형하는 단계를 포함하는 것을 특징으로 하는 조미곡분 조성물 및 그 가공품에 관한 것이다.       The present invention relates to a seasoned flour composition and a processed product using the same. More particularly, the present invention relates to a method for producing rice flour, comprising the steps of washing rice, dipping and dewatering, pulverizing rice with roll mill to make rice flour, hot air-drying the rice flour, classifying the rice flour into 40mesh or less, Preparing a seasoning cereal composition by mixing at least one selected from the group consisting of onion powder, green onion powder, black pepper powder, kimchi powder, red pepper seeds, sugar, and salt to produce a seasoning cereal composition; And a step of mixing and finishing the seasoning ingredients and shaping the seasoning ingredients, and a processed product thereof.
본 발명의 조미곡분 조성물 및 이를 이용한 가공품은 조미성분이 포함되어 조리가 신속하고 맛이 좋으며, 간편하게 제공할 수 있다.The seasoned flour composition of the present invention and processed products using the seasoned flour composition of the present invention may contain a seasoning ingredient to provide a quick cooking, taste, and convenience.
일반적으로 쌀가루나 밀가루는 각종 원부재료를 섞어 필요한 조리를 하거나 음식을 만들고 있다. 그러나 내용물의 변화가 별로 없는 떡볶이, 볶음밥, 떡만두와 같은 요리는 주문과 함께 즉석에서 대량으로 제공해야 하는데도 프리믹스(premix)된 쌀가루나 밀가루가 제공되지 못하고 있는 실정이다.      In general, rice flour and flour are mixed with various raw materials to make necessary cooking or food. However, such foods as tteokbokki, fried rice, and dumpling dumplings, which have little change in contents, must be supplied in large quantity on the spot along with the order, but the premixed rice flour or flour is not available.
쌀가루(rice powder, 米粉)는 쌀을 분쇄하여 수분을 제거한 것으로 전분, 단백질, 무기물, 지방 등이 포함되어 있다.      Rice flour (rice powder) is rice flour milled to remove moisture and contains starch, protein, minerals and fat.
밀가루(wheat powder, 小麥粉)는 밀을 분쇄하여 밀가루와 밀기울을 분리한 다음 수분을 제거한 것으로 전분, 단백질, 무기물, 지방, 등이 포함되어 있다.      Wheat powder (wheat powder, wheat flour) is obtained by crushing wheat and separating flour and wheat bran and removing moisture, which includes starch, protein, minerals and fat.
쌀가루를 이용하는 빵, 떡, 생면 등의 제조에 관한 종래기술은 한국특허등록번호 0950820(쌀가루를 주원료로 하는 발효 빵의 제조 방법)은 쌀가루와 함께, 글루텐, 수크로오스 및 쌀가루에 대하여 85w/w% 이상 115w/w% 이하의 물을 함유시킨 생지를 발효시키는 공정을 포함하는 발효 빵의 제조에 있어서, 생지가 쌀가루에 대하여 무수물 환산으로 6w/w% 이상 20w/w% 이하의 말토오스 또는 말티톨을 함유하는 것을 특징으로 하는 발효 빵의 제조 방법이다.      The conventional technology relating to the production of bread, rice cakes, and raw noodles using rice flour has been disclosed in Korean Patent Registration No. 0950820 (a method of producing a fermented bread containing rice flour as a main ingredient) in an amount of not less than 85% w / w of gluten, sucrose and rice flour A process for producing fermented bread comprising fermenting a raw material containing not more than 115 w / w% of water, wherein the raw material contains not less than 6 w / w% and not more than 20 w / w% maltose or maltitol in terms of anhydride relative to the rice flour Wherein the fermented bread is a fermented bread.
한국특허등록번호 0901722(쌀가루를 이용한 부침가루 조성물)은 멥쌀을 습식분쇄하고 진공건조하여 입자 크기가 100메쉬 이하의 쌀가루를 수득하고 이에 타피오카 변성전분 및 첨가물로서 혼합야채분말, 전란분말, 옥수수분말, 식염, 백설탕, 베이킹파우다(Baking powder), 구아검 및 치자황색소를 혼합하여 제조한 부침가루 조성물에 관한 것이다.      Korean Patent Registration No. 0901722 (an agglomerated powder composition using rice flour) was prepared by wet pulverizing and vacuum drying rice flour to obtain a rice flour having a particle size of 100 mesh or less, and then adding tapioca modified starch and additives such as mixed vegetable powder, egg powder, corn powder, Baker's powder, baker's powder, guar gum, and gardenia yellow.
한국특허등록번호 0925897(제분된 쌀 분말을 이용한 떡 제조방법)은 정량의 쌀을 씻은 후 담갔다가 분쇄한 쌀가루를 건조시켜 분말로 되게 하되, 제분적성이 100매시 분급 60-70% 통과분의 입도 특성이 되게 하고, 최종 함수비가 12-13중량%가 되게 하여서 된 쌀 분말을 교반기에 투입하여 고추장 51중량%, 고춧가루 10중량%, 설탕 10중량%, 물엿 13.4중량%, 간장 9중량%, 마늘 1.6중량%, 참기름 0.7중량%, 생강 0.7중량%, 소주 3.6%를 혼합하여서 된 액상소스로 반죽이 되게 하면서 수증기로 호화 되게 한 후, 환상 또는 사각절편상으로 압출 성형되게 하여서 되는 제분된 쌀 분말을 이용한 떡 제조방법.      Korean Patent Registration No. 0925897 (rice cake making method using milled rice powder) is a method of washing rice of a predetermined amount and then pulverizing and drying the pulverized rice flour to obtain a powder. The milling suitability is 60-70% And a final water content of 12 to 13% by weight was added to the agitator. The rice powder was added to the agitator to prepare a mixture of 51% by weight of red pepper paste, 10% by weight of red pepper powder, 10% by weight of sugar, 13.4% by weight of starch syrup, Milled rice flour, which is made into a water-vaporized state by kneading with a liquid source mixed with 1.6 wt% of sesame oil, 0.7 wt% of sesame oil, 0.7 wt% of ginger, and 3.6 wt% of soju, ≪ / RTI >
한국특허공개번호 2012-0079429(쌀을 이용한 빵가루 제조방법)소맥분, 결정포도당, 생이스트, 쇼트닝, 정제염, 기타 첨가물로 구성된 공지의 빵반죽 50-60중량%에 80-90메시로 분쇄된 쌀가루, 타피오카 전분 및 글루텐으로 구성된 조미 발효 반죽 10-30중량%,정제수 10-40중량%를 함유시켜 공지의 방법으로 반죽하는 단계와, 반죽을 온도 37℃, 상대습도 75-80%를 갖는 발효실에서 약 3시간 정도 발효시키는 단계와, 발효된 반죽을 일정크기로 분할하여 케이스에 담아 180℃ 오븐에서 굽는 단계와, 오븐에서 구워진 반죽을 냉각시킨 다음 분쇄기에 의해 분쇄하는 단계로 구성된다.      Korean Patent Laid-Open No. 2012-0079429 (Method for producing bread crumbs using rice) 50-60% by weight of known bread dough consisting of wheat flour, crystalline glucose, raw yeast, shortening, refined salt, and other additives is added to 80-90 mesh pulverized rice flour, 10-30% by weight of seasoned fermented dough consisting of tapioca starch and gluten, 10-40% by weight of purified water, kneading by known methods, and kneading the dough in a fermentation chamber having a temperature of 37 ° C and a relative humidity of 75-80% Fermenting the dough for 3 hours, dividing the fermented dough into a predetermined size, baking it in a case at 180 ° C in an oven, cooling the dough baked in the oven, and pulverizing it with a pulverizer.
한국특허등록번호 0917054(쌀 생면과 그 제조방법)은 쌀을 수세(水洗)하여 수침(水沈)한 후 건조시키는 단계; 상기 수침한 쌀을 분쇄하여 쌀가루로 분말화하는 단계; 상기에서 분말화한 쌀가루를 글루텐, 감자전분과 비율로 혼합하는 단계; 상기 쌀가루, 글루텐,감자전분의 혼합물을 식염을 첨가한 정제수와 혼합하여 반죽하는 단계; 상기 반죽물을 히터가 설치된 반죽기에서 1, 2차에 걸쳐 익반죽하는 단계; 상기 익반죽이 이루어진 반죽물을 냉각시키면서 냉각 반죽하는 단계; 상기 반죽 완료된 반죽물을 성형기를 통해 면발(麵髮) 또는 면대로 압출하고 급랭시켜 제면하는 단계로 구성된다.     Korean Patent Registration No. 0917054 (rice noodle and its manufacturing method) comprises steps of washing rice with water and then drying the rice; Pulverizing the water-soaked rice and pulverizing it into a rice flour; Mixing the pulverized rice flour with the gluten and the potato starch; Mixing the mixture of rice flour, gluten, and potato starch with purified water to which salt is added, and kneading; Drying the kneaded product in a kneader equipped with a heater over one or two stages; Cooling and kneading the kneaded product with cooling; And a step of extruding the kneaded kneaded product through a molding machine to a face or a face and quenching the kneaded product.
그러나 이 들 종래기술은 본 발명과 기술적 구성이 다른 것이다.
However, these prior arts have different technical constructions from the present invention.
쌀가루나 밀가루는 떡이나 밥의 형태로 만든 후, 여러 가지 재료를 섞고 조리하여 떡볶이, 볶음밥 또는 떡만두와 같은 요리를 만들고 있다. 그러나 이들 요리는 예약이 없는 상태에서 즉석에서 대량으로 주문을 받게 되면 서빙(serving)이 늦어지거나 짧은 시간에 제공할 수 없는 문제점이 있다. 이러한 원인은 떡, 조미밥 또는 만두를 만드는 재료인 쌀가루를 만드는 공정이 복잡하고, 시간이 많이 소요되기 때문에 즉석에서 대량으로 조리할 수 없기 때문이다.
Rice flour and flour are made in the form of rice cakes and rice, and then mixed with various ingredients and cooked to make dishes such as tteokbokki, fried rice or dumplings. However, there is a problem in that these dishes are delayed in serving or can not be provided in a short time if an order is received in a large quantity without any reservation. This is because the process of making rice flour, which is a raw material for rice cakes, seasoned rice or dumplings, is complicated and time-consuming, so it can not be instantly cooked in large quantities.
본 발명은 상기와 같은 문제점을 해결하기 위하여 쌀가루나 밀가루에 양념을 프리믹스(premix)하여 조미곡분 조성물을 만들고 이를 이용하여 조미떡, 조미밥 또는 조미만두를 만들 수 있다.      In order to solve the above problems, the present invention premixes seasonings on rice flour or flour to prepare a seasoned flour composition, which can be used to make seasoned rice cakes, seasoned rice or seasoned dumplings.
즉, 쌀을 세척 및 분쇄하여 쌀가루를 만드는 단계와, 밀가루, 양파가루, 대파가루, 후추가루, 김가루, 고추씨가루, 설탕, 소금 등을 어느 하나 또는 둘 이상을 섞어 조미성분을 만드는 단계와, 쌀가루 또는 밀가루에 조미성분을 섞어 반죽하고 증자하여 성형하는 단계를 포함하여 이루어진 조미곡분 조성물을 만들고 이를 이용하여 조미된 떡, 조미밥 또는 조미만두를 만든다.
That is, the step of making rice flour by washing and pulverizing rice and the step of making a seasoning ingredient by mixing any one or two or more of flour, onion powder, green onion powder, black pepper powder, Mixing rice flour or flour with seasoning ingredients, and kneading and thickening the rice flour or wheat flour to form seasoned rice cake, seasoned rice or seasoned rice dumplings.
본 발명의 조미곡분 조성물 및 이를 이용한 가공품은 조미성분이 포함되어 조리가 신속하고 맛이 좋으며, 간편하게 제공할 수 있다.
The seasoned flour composition of the present invention and processed products using the seasoned flour composition of the present invention include a seasoning ingredient, which can be quickly cooked, taste good, and can be easily provided.
본 발명은 쌀을 세척 및 분쇄하여 쌀가루를 만들고, 밀가루를 혼합하여 곡분가루를 만드는 단계와, 양파가루, 대파가루, 후춧가루, 김가루, 고추씨가루, 소금, 설탕 등을 섞어 조미곡분 조성물을 만드는 단계와, 쌀가루 또는 밀가루에 조미성분을 섞어 반죽하고 성형한 후 증자하는 단계를 포함하여 조미곡류 조성물을 이용하여 조미된 떡, 밥 또는 만두를 만든다.     The present invention relates to a method for preparing a rice flour by washing and pulverizing rice, a step of preparing a flour by mixing wheat flour, and a step of preparing a seasoning flour composition by mixing onion flour, ground flour, pepper powder, hot flour, And rice flour or wheat flour mixed with seasoning ingredients, kneading and molding, and then adding the seasoning cereal composition to prepare seasoned rice cakes, rice or dumplings.
<곡분>     <Grain>
1등품의 쌀(서산쌀)을 시중(가락시장)에서 구입하여 정제수로 2회 내지 3회 수세하여 이물을 제거한다. 충분히 물기를 제거하고 떡용 롤밀 분쇄기에 넣고 분쇄하여 쌀가루의 곡분을 만든다. 상기의 쌀가루는 품온 40-90℃의 열풍으로 수분함량 10-28w/w%로 건조한 후, 상기의 쌀가루를 40mesh이하로 분급한다. 떡용 롤밀을 사용하는 목적은 수분흡수도를 높혀 건조된 쌀가루를 사용하여 떡, 조미밥, 조미만두의 제조 적성에 적합하도록 하였다.     Purchase rice (Seosan rice) of the first grade from the market (Garak Market) and wash it twice or three times with purified water to remove foreign matter. Remove the water sufficiently and put in a roll mill for rice cake mill and grind to make rice flour. The rice flour is dried at a temperature of 40-90 ° C with hot air at a moisture content of 10-28 w / w%, and the rice flour is classified into 40mesh or less. The purpose of using a roll mill for rice cake was to increase the water absorption and to use the dried rice flour to suit the suitability of rice cakes, seasoned rice, and seasoned dumplings.
<조미곡류 조성물>     <Seasoning Cereal Composition>
떡과 밥의 경우에는 쌀가루 100중량부에 대하여 양파가루 2 내지 4중량부, 대파가루 1 내지 2중량부, 후추 가루 0.5 내지 1 중량부, 김가루 1 내지 2중량부, 고추씨가루 0.1 내지 5.0 중량부, 소금 0.2 내지 0.6 중량부, 설탕 1 내지 15 중량부 등을 골고루 섞는다. 그밖에 만들고자 하는 제품에 따라서 조미성분은 추가될 수 있다.      In case of rice cake and rice, 2 to 4 parts by weight of onion powder, 1 to 2 parts by weight of green onion powder, 0.5 to 1 part by weight of pepper powder, 1 to 2 parts by weight of red flour, 0.1 to 5.0 parts by weight of red rice flour, 0.2 to 0.6 parts by weight of salt, 1 to 15 parts by weight of sugar, and the like. Depending on the product you want to make, seasoning can be added.
한편 만두의 경우에는 쌀가루와 밀가루의 혼합비율을 1∼3 : 9∼7의 비율로 섞고, 이들 100 중량부에 대하여 양파가루, 대파가루, 후추가루, 김가루, 고추씨가루, 설탕, 소금 등을 상기와 같은 배합비로 골고루 섞는다.     On the other hand, in the case of dumplings, the mixture ratio of rice flour and wheat flour was mixed in a ratio of 1: 3: 9 to 7, and onion powder, green flour, black pepper powder, The mixture is evenly mixed at the above mixing ratio.
<반죽 성형 증자>     <Increase of dough molding>
조미단계의 원부재료와 정제수를 1 : 1의 비율로 섞은 후, 반죽하고 6시간 내지 12시간 동안 숙성시킨다. 만두용 숙성된 반죽은 일정한 크기로 만들고, 떡과 밥의 제조용 숙성된 반죽은 찜기에 넣고 20분 내지 1.5시간 동안 증자 후 익스트루터에 넣고 일정한 크기로 성형한다.      The raw material of the seasoning stage and the purified water are mixed at a ratio of 1: 1, followed by kneading and aging for 6 to 12 hours. For dumplings, aged dough is made to have a certain size, and the aged dough for making rice cakes and rice is put in a steamer and heated for 20 minutes to 1.5 hours. Then, it is put into an extruder and formed into a certain size.
<조미제품>     <Seasoning products>
반죽 성형 증자시킨 조미곡류 조성물을 이용하여 쌀 또는 밀로 조미된 떡, 밥 또는 만두를 만든다. 떡은 가래떡, 떡볶이떡과 대조구로 절편떡을 만들고, 밥은 볶음밥, 주먹밥과 대조구로 김밥용밥을 만들고, 만두는 쌀과 밀의 혼합비에 따라 1, 2, 대조구를 만들었다.
Rice cake, rice or dumplings made with rice or wheat are prepared using a seasoned cereal composition prepared by dough molding. Rice cake made with rice cake, rice cake with rice cake and control rice, rice cooked with rice, rice ball and control, and dumplings made with 1, 2 control according to the mixture ratio of rice and wheat.
조미제품의 배합비Mixing ratio of seasoning products
구분division Mochi rice 만두dumpling
떡볶이Tteokbokki 가래떡Carrageok 절편떡Intermittent rice cake 볶음밥fried rice 주먹밥rice balls 김밥Kimbab 만두1Dumpling 1 만두2Dumpling 2 대조구Control
쌀가루Rice flour 7070 9090 100100 100100 100100 100100 1010 3030 --
밀가루flour 3030 1010 -- -- -- -- 9090 7070 100100
소금Salt 0.60.6 0.60.6 0.150.15 0.50.5 0.50.5 0.60.6 0.50.5 0.60.6 0.150.15
설탕Sugar 1515 1010 12.512.5 22 55 33 33 77 55
양파분Onion powder 22 44 33 1One 22 1.51.5 22 44 33
대파분Big wave 22 1One 1.51.5 22 1One 1.51.5 22 1One 1.51.5
후추분Peppermint 0.50.5 1One 0.750.75 1One 0.50.5 0.750.75 1One 0.50.5 0.750.75
김가루Kim powder -- -- -- 1One 22 1.51.5 0.50.5 1One 0.750.75
고추씨가루Red pepper powder 0.50.5 0.30.3 0.20.2 1.51.5 0.50.5 0.20.2 0.50.5 0.60.6 --
정제수Purified water 3232 3232 3030 5050 4545 4545 3737 3939 3838
<실시예 1> 조미된 떡의 제조     Example 1 Preparation of Seasoned Rice Cake
쌀을 세척 및 분쇄하여 쌀가루를 만들고, 밀가루를 소량 혼합하여 양파가루, 대파가루, 후추가루, 김가루, 고추씨가루, 설탕, 소금 등을 섞어 표 1의 배합비와 같이 조미쌀가루 조성물을 만들어 30분간 휴지 시킨다. 휴지시킨 조미쌀가루 조성물을 사각 찜기에 안치고 김이 오른 상태에서 25분간 증숙한다. 증숙 후 익스트루더로 떡볶이떡, 가래떡 및 절편떡으로 성형한 후 조미된 떡을 만들었다.     Rice flour was prepared by washing and milling rice flour and a small amount of wheat flour was mixed to prepare a seasoning rice flour composition such as onion flour, ground flour, pepper flour, rice flour, red pepper seed flour, sugar, salt, . Put the damp seasoned rice flour composition into a square steamer and steep for 25 minutes while steaming. After steaming, extruded roasted rice cakes, garlic cakes, and sliced rice cakes, and then cooked rice cakes.
<실시예 2> 조미된 밥의 제조     Example 2: Preparation of seasoned rice
쌀을 세척 및 분쇄하여 쌀가루를 만들고 양파가루, 대파가루, 후추가루, 김가루, 고추씨가루, 설탕, 소금 등을 섞어 표 1의 배합비와 같이 조미쌀가루 조성물을 만들어 30분간 휴지시킨다. 휴지시킨 조미쌀가루 조성물을 사각 찜기에 안치고 김이 오른 상태에서 25분간 증숙한다. 증숙 후 주먹밥, 볶음밥 및 김밥으로 모양을 만들어 조미된 밥을 만들었다. 조미밥의 재료로 제육. 김치, 낙지, 치킨볶음밥, 해물, 야채, 볶은알, 멸치, 오징어, 낙지, 새우를 조미밥의 종류별로 추가하여 조미밥을 만들 수 있다. Rice is washed and crushed to make rice flour, and a seasoning rice flour composition as shown in Table 1 is prepared by mixing onion flour, ground flour, pepper flour, rice flour, rice flour, powdered sugar, sugar and salt. Put the damp seasoned rice flour composition into a square steamer and steep for 25 minutes while steaming. After cooking, rice was made into rice balls, fried rice and kimbap to make seasoned rice. Meat with ingredients of seasoned rice. Kimchi, octopus, chicken fried rice, seafood, vegetables, roasted eggs, anchovies, squid, octopus and shrimp can be added to each kind of seasoned rice to make seasoned rice.
<실시예 3> 조미된 만두의 제조     Example 3: Preparation of seasoned buns
쌀을 세척 및 분쇄하여 쌀가루를 만들고, 밀가루를 혼합하여 양파가루, 대파가루, 후추가루, 김가루, 고춧가루, 설탕, 소금 등을 섞어 표 1의 배합비와 같이 조미곡분가루 조성물을 만들어 식용유 1.8 중량부를 추가하여 반죽한다. 이 반죽을 랩에 싼 후에 30분간 상온에서 숙성시킨다. 숙성된 반죽을 만두피 성형기로 두께 0.3cm, 직경 8.5cm 정도로 밀대로 밀어 만두피를 만들어 성형한다. 이 만두피에 만두소를 넣기 위하여 로즈마리와 생강즙을 넣고 칼로 다진 돼지고기, 물기를 제거한 씻은 묵은지 다진 것, 간장, 설탕, 파, 마늘, 후추가루, 참기름 등 양념과 조미료를 넣고 잘 혼합한 것을 만두소로 사용하였다. 만두소의 배합비는 통상적인 조리방법으로 만들어 사용하였다. 소를 넣어 성형한 만두를 면보가 깔린 찜통에 넣고 10~15분간 찐다.     Rice flour was prepared by washing and pulverizing rice flour and mixed with wheat flour to prepare a seasoning flour composition such as onion flour, ground flour, pepper flour, red flour, red pepper powder, sugar, And further kneaded. The dough is wrapped in a wrap and aged at room temperature for 30 minutes. The aged dough is pushed to a thickness of 0.3 cm and a diameter of 8.5 cm with a dumpling machine to form a dumpling. Add rosemary and ginger juice to the dumplings and use the dumplings mixed with seasonings and seasonings such as chopped pork cut with knife, washed-out chestnuts, soy sauce, sugar, par with garlic, pepper powder and sesame oil. Respectively. The compounding ratio of dumpling was used as a typical cooking method. Put the dumplings into the steamed jar where the cutlery is placed and steam it for 10 ~ 15 minutes.
<시험예>     <Test Example>
본 발명의 실시예1 내지 실시예3과 같이 만든 떡, 조미밥, 조미만두를 대상으로 시중에서 판매되고 있는 제품과 맛, 기호도, 상품성 등을 관능검사를 5점척도법(5;아주우수, 4;우수, 3;보통, 2;미흡, 1;불량)으로 나타났다. 관능검사요원은 잘 훈련된 남녀 각 3명(10대, 20대, 30대)을 대상으로 하여 그 결과를 다음의 표 2에 나타냈다.     The sensory evaluation of the products sold on the market and the taste, preference, and merchantability of the rice cakes, seasoned rice, and seasoned dumplings made as in Examples 1 to 3 of the present invention was evaluated by the 5-point scale method (5: excellent, 4 ; Excellent; 3; Normal; 2; Poor; 1; Bad). The sensory test was performed on three well-trained men and women (teenagers, 20s, and 30s), and the results are shown in Table 2 below.
관능검사 결과Sensory test result
구분division 떡볶기Rice cake 볶음밥fried rice 만두dumpling
본발명Invention 대조1Control 1 대조2Control 2 본발명Invention 대조1Control 1 대조2Control 2 본발명Invention 대조1Control 1 대조2Control 2
flavor 4.24.2 4.34.3 4.24.2 4.24.2 4.14.1 4.04.0 4.04.0 4.24.2 4.14.1
기호도Likelihood 4.34.3 4.24.2 4.14.1 4.24.2 4.04.0 4.14.1 4.04.0 4.14.1 4.04.0
상품성Merchantability 4.14.1 4.04.0 4.24.2 4.14.1 4.04.0 4.14.1 4.14.1 4.04.0 4.14.1
떡볶기는 서울 신림동과 신당동 업소에서 판매하는 떡볶기를 구입하여 본 발명과 비교하였다. 볶음밥은 시중에서 판매되고 있는 O사제품, C사제품을 구입하여 본 발명과 비교하였다. 만두는 시중에서 판매되고 있는 D사제품, O사제품을 구입하여 본 발명과 비교하였다.     The tteokbibgi purchased dumplings sold in Shinryangdong and Shindangdong in Seoul and compared them with the present invention. Fried rice was purchased from O company and C company sold in the market and compared with the present invention. Dumplings were purchased from Company D and O Company, which are commercially available, and compared with the present invention.
이상의 결과로부터 본 발명의 떡, 밥, 만두는 시중 제품에 비하여 맛, 기호도, 상품성에서 손색이 없는 것으로 나타났다.
From the above results, the rice cake, rice, and dumplings of the present invention were found to be inferior in taste, preference, and merchantability in comparison with commercial products.
본 발명의 떡, 밥, 만두는 시중 제품에 비하여 맛, 기호도, 상품성에서 손색이 없으므로 산업상 이용 가능성이 있다.     The rice cakes, rice, and dumplings of the present invention are not inferior in flavor, taste, and merchandise as compared with commercial products, and thus are industrially applicable.

Claims (7)

  1. 세척, 침지, 탈수하여 롤밀로 분쇄한 쌀가루 100 중량부에 대하여, 양파가루 2 내지 4 중량부, 대파가루 1 내지 2 중량부, 후추가루 0.5 내지 1 중량부, 김가루 1 내지 2 중량부, 고추씨가루 0.1 내지 5.0 중량부, 설탕 1 내지 15 중량부 및 소금 0.2 내지 0.6 중량부를 혼합하여 제조되는 조미곡분 조성물. 2 to 4 parts by weight of onion powder, 1 to 2 parts by weight of green onion powder, 0.5 to 1 part by weight of black pepper powder, 1 to 2 parts by weight of green tea powder, 1 to 2 parts by weight of red pepper powder, 0.1 to 5.0 parts by weight of flour, 1 to 15 parts by weight of sugar, and 0.2 to 0.6 part by weight of salt.
  2. 제 1항에 있어서,
    상기 조미곡분 조성물은 밀가루가 더 포함되는 것을 특징으로 하는 조미곡분 조성물.
    The method according to claim 1,
    Wherein the seasoned flour composition further comprises wheat flour.
  3. 제 1항에 있어서,
    상기 쌀가루는 현미, 백미, 흑미 및 찹쌀로 구성되는 군으로부터 선택되는 어느 하나 이상을 포함하는 것을 특징으로 하는 조미곡분 조성물.
    The method according to claim 1,
    Wherein the rice flour comprises at least one selected from the group consisting of brown rice, white rice, black rice and glutinous rice.
  4. 삭제delete
  5. 삭제delete
  6. 제 1항에 있어서,
    상기 쌀가루는 세척, 침지, 탈수한 쌀을 떡용 롤밀로 분쇄한 다음 품온 40~90℃, 수분 10~28 w/w%로 열풍 건조하는 단계와, 롤밀로 분쇄하여 얻어진 쌀가루를 40mesh 체를 통과시키는 것을 특징으로 하는 조미곡분 조성물.
    The method according to claim 1,
    The rice flour is prepared by pulverizing rice washed, dipped and dehydrated with a roll mill for rice cakes, followed by hot air drying at a temperature of 40 to 90 DEG C and a moisture content of 10 to 28 w / w%, a step of pulverizing the rice flour with a roll mill, &Lt; / RTI &gt;
  7. 제 1항 내지 제 3항 및 제 6항 중 어느 한 항의 조미곡분 조성물을 이용하여 떡, 떡볶이, 만두 또는 김밥을 제조하는 것을 특징으로 하는 조미곡분 조성물을 이용한 가공품.A processed product using a seasoned flour composition, characterized in that rice cake, tteokbokki, dumplings or kimbap are prepared using the seasoned flour composition of any one of claims 1 to 3.
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KR101025838B1 (en) * 2008-12-12 2011-03-30 김광순 Dried rice cake for instant noodle and manufacturing method thereof

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