KR101849691B1 - Stevia-ramie songpyon and manufacturing method of the same that - Google Patents
Stevia-ramie songpyon and manufacturing method of the same that Download PDFInfo
- Publication number
- KR101849691B1 KR101849691B1 KR1020170090642A KR20170090642A KR101849691B1 KR 101849691 B1 KR101849691 B1 KR 101849691B1 KR 1020170090642 A KR1020170090642 A KR 1020170090642A KR 20170090642 A KR20170090642 A KR 20170090642A KR 101849691 B1 KR101849691 B1 KR 101849691B1
- Authority
- KR
- South Korea
- Prior art keywords
- stevia
- songpyeon
- rice
- ramie
- sugar composition
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 39
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 35
- 240000007594 Oryza sativa Species 0.000 claims abstract description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 34
- 235000009566 rice Nutrition 0.000 claims abstract description 34
- 235000012907 honey Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 240000008564 Boehmeria nivea Species 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract 3
- 241000544066 Stevia Species 0.000 claims description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 9
- 240000004922 Vigna radiata Species 0.000 claims description 8
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 8
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 8
- 235000011962 puddings Nutrition 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 241001070941 Castanea Species 0.000 claims description 4
- 235000014036 Castanea Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 240000001417 Vigna umbellata Species 0.000 claims 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims 2
- 244000020518 Carthamus tinctorius Species 0.000 claims 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims 1
- 235000021355 Stearic acid Nutrition 0.000 claims 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 239000008117 stearic acid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 230000036541 health Effects 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 7
- 230000009471 action Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 3
- 235000015206 pear juice Nutrition 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 11
- 230000000144 pharmacologic effect Effects 0.000 description 9
- 210000003491 skin Anatomy 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 241000207961 Sesamum Species 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000010204 pine bark Nutrition 0.000 description 6
- 241000402754 Erythranthe moschata Species 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 240000001592 Amaranthus caudatus Species 0.000 description 4
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 4
- 235000011613 Pinus brutia Nutrition 0.000 description 4
- 241000018646 Pinus brutia Species 0.000 description 4
- 235000014443 Pyrus communis Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 230000036642 wellbeing Effects 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000131316 Panax pseudoginseng Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000004426 flaxseed Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000257229 Musca <genus> Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000037123 dental health Effects 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000371 effect on dementia Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/132—Sugar replacer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 모시송편에 관한 것으로서, 보다 상세하게는 재료들의 영양 및 약리작용에 의해 건강에 유익하고, 풍미도 우수하며, 특히, 설탕이 사용되지 않아 당뇨병 환자들도 부담없이 먹을 수 있는 새로운 구성의 스테비아 모시송편 및 그 제조방법에 관한 것이다. More particularly, the present invention relates to a novel composition which is useful for health and nutrition due to the nutritional and pharmacological actions of ingredients, and which has excellent flavor, and in particular, The present invention relates to a stevia musk piece and its production method.
송편은 쌀가루를 물로 반죽하여 송편 피를 만들고 그 송편 피에 깨, 팥, 콩, 녹두, 밤 등과 같은 소를 넣고 반달모양으로 빚은 우리나라 고유의 떡이다. Songpyeong is a rice cake unique to Korea, made by kneading rice flour with water to make a songpyeon, and putting cows such as sesame seeds, sesame beans, beans, mung beans, and chestnuts in half.
특히, 모시송편은 송편반죽에 모시잎을 넣고 빚은 것으로서, 모시송편은 일반 송편보다 쉽게 굳지 않는 장점을 가지며, 또한, 모시잎에 의한 건강증진효과도 얻을 수 있다. In particular, the mossy rice paddy is made by putting the mossy leaves in the paddy rice dough, and the mossy rice paddy has the advantage of not being harder than the ordinary rice paddy rice, and also the health improving effect by the mossy leaves can be obtained.
모시잎은 모시풀(Boehmeria nivea L.)의 잎으로서, 독특한 향기를 가지고 있으며, 섬유질이 풍부하여 있어서 변비에 좋고, 모세혈관을 튼튼하게 하여 혈액순환을 촉진시키며, 칼슘이 우유의 48배 정도로 상당히 풍부하여 뼈와 치아건강 및 골다공증을 예방을 하고, 생체 내 산화작용을 억제하는 플라보노이드 성분을 비롯해 모세혈관을 튼튼하게 하는 루틴 등 다양한 영양성분이 함유되어 있어 치매 및 노화 방지, 피부미용에도 좋은 효과를 가진다. Leaf of Leaf of Boehmeria nivea L. has a unique aroma, rich in fiber, good for constipation, strengthens capillary blood, promotes circulation of blood, and calcium is abundant, about 48 times as much as milk It is effective to prevent bones and teeth health and osteoporosis, and has various nutritional ingredients such as flavonoid component that inhibits oxidation in vivo, and rutin which strengthens capillary blood vessels, so it has good effect on dementia, anti-aging, skin care .
한편, 현대인의 건강에 대한 관심이 높아짐에 따라, 건강에 유익한 식품, 소위 "웰빙식품"에 대한 수요도 증가하고 있다. 전술한 바와 같은 모시송편도 웰빙식품의 일종이나 송편, 특히, 송편소의 단맛을 내기 위해 설탕을 사용하기 때문에 엄밀한 의미에서는 웰빙식품이라 보기가 곤란하다. On the other hand, as the interest of modern people increases, the demand for health-friendly foods, so-called "well-being foods," is also increasing. As described above, it is also difficult to see a well-being food in a strict sense because it is a type of well-being food or a songpie, in particular, sugar is used to impart sweetness to a songpie.
또한, 설탕이 사용되기 때문에 모시송편이 전술한 바와 같은 장점을 가짐에도 불구하고 당뇨병 환자나 다이어트 중인 사람들을 먹기가 곤란한 단점을 가진다.In addition, since sugar is used, it has a disadvantage in that it is difficult to eat diabetic patients or people on a diet, even though they have the advantages described above.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로서, 재료들의 영양과 약리작용에 의해 건강에 유익하며, 기존의 모시송편과 차별화되는 맛과 향을 가져서 풍미가 우수하여 소비자들의 기호도가 높으며, 특히, 설탕이 사용되지 않아 당뇨병 환자를 비롯하여 건강식을 하여야 하는 이들이 부담없이 먹을 수 있는 새로운 구성의 스테비아 모시송편 및 그 제조방법을 제공하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a health food, which is beneficial to health by nutrition and pharmacological action of materials, The present invention provides a new composition of stevia musca seedlings which can be eaten freely by people who need to eat healthy foods including diabetic patients because sugar is not used, and a manufacturing method thereof.
본 발명의 특징에 따르면, 쌀과 모시잎으로 반죽된 외피에 송편소를 넣고 빚어서 제조된 것으로서, 상기 송편소에는 스테비아, 배즙, 꿀을 0.8~1:0.5:0.8~1 중량비로 혼합하여 만든 당분조성물이 포함된 것을 특징으로 하는 스테비아 모시송편이 제공된다.According to an aspect of the present invention, there is provided a method for producing a sweet potato starch, which is prepared by pouring a sweet potato into an outer shell kneaded with rice and ramie leaves, the sweet potato being prepared by mixing stevia, juice, and honey at a ratio of 0.8: 1: 0.5: 0.8: A stevia musk piece is provided.
본 발명의 또 다른 특징에 따르면, 물에 불린 쌀과 삶은 모시잎을 1.5~2:1중량비로 혼합하여 빻아서 익반죽 하는 과정; (2) 스테비아, 배즙 및 꿀을 0.8~1:0.5:0.8~1 중량비로 혼합하여 당분조성물을 만드는 과정; (3) 삶거나 볶아서 준비해 둔 송편소 재료와 상기 (2)과정에서 만든 당분조성물을 1:0.15~0.2 중량부로 혼합하여 송편소를 만드는 과정; (4) 상기 (1)과정에서 익반죽한 반죽으로 피를 만들고 상기 (3)과정에서 만든 송편소를 넣어서 송편을 빚는 과정; 및 (5) 빚은 송편을 찜기에 넣고 찌는 과정;을 포함하는 것을 특징으로 하는 스테비아 모시송편 제조방법이 제공된다. According to another aspect of the present invention, there is provided a method for producing rice, comprising the steps of mixing water, called rice, and boiled rape leaves at a weight ratio of 1.5 to 2: 1, (2) a process for preparing a sugar composition by mixing stevia, juice, and honey at a ratio of 0.8: 1: 0.5: 0.8: 1; (3) a process of making a pine bark by mixing the pine bark ingredients prepared by boiling or roasting with 1: 0.15-0.2 parts by weight of the sugar composition prepared in the step (2); (4) a process of making blood by using a dough kneaded in step (1) and forming a rice pudding in the step (3); And (5) a step of placing the Songpyeon in a steamer and steaming it.
이상과 같은 구성을 가지는 본 발명은 설탕을 사용하지 않고 스테비아, 배즙, 꿀로 만든 당분조성물로 송편소를 만들어 송편을 빚은 것이다. According to the present invention having the above-described structure, a songbone is made from a sugar composition made of stevia, juice, and honey without using sugar, and a piece of songbone is formed.
본 발명은 모시잎의 영양 및 약리작용에 스테비아, 배즙, 꿀의 영양 및 약리작용이 더해져서 건강에 상당히 유익하며, 기존의 모시송편과 차별화되는 맛과 향을 가져서 풍미가 우수하여 소비자들의 기호도가 우수하다. The present invention relates to the nutrition and pharmacological action of ramie leaves, which has added nutritional and pharmacological actions of stevia, juice, and honey, which is considerably beneficial to health and has a taste and aroma different from the conventional ramie rice pie, great.
특히, 설탕을 전혀 사용하지 않기 때문에, 당뇨병 환자를 비롯하여 건강식을 하여야 하는 이들과 다이어트를 하는 이들도 부담없이 먹을 수 있다. 따라서 이러한 본 발명은 진정한 웰핑식품이라 칭하여도 손색이 없다. Especially, since sugar is not used at all, diabetic patients, those who need to eat healthy foods, and those who are on a diet can feel free to eat. Therefore, the present invention can be called a true well-being food.
도 1은 본 발명의 제1실시예에 따른 공정도.
도 2는 상기 실시예에 의해 제조된 송편사진. 1 is a process diagram according to a first embodiment of the present invention;
2 is a photograph of Songpyeon produced by the above embodiment.
이하에서, 본 발명을 더욱 구체적으로 설명한다. Hereinafter, the present invention will be described more specifically.
본 발명의 제1실시예는 다음과 같이 제조된다. 도 1은 본 실시예에 따른 공정도이다. A first embodiment of the present invention is manufactured as follows. 1 is a process diagram according to the present embodiment.
1) 송편 외피를 만들기 위한 반죽을 하는 과정 1) Process of kneading to make Songpyeon skin
물에 불린 쌀과 삶은 모시잎을 함께 빻아서 따뜻한 물로 익반죽한다. The rice, which is called water, and the boiled flax seed are crushed together and cooked with warm water.
모시잎은 앞에서도 언급한 바와 같이, 섬유질이 풍부하여 변비에 좋으며, 혈액순환을 촉진시키고, 칼슘이 풍부하여 뼈, 치아건강에 좋으며, 치매, 노화 방지 및 피부미용에도 좋은 효과를 가진다. 모시잎의 채취시기는 5~6월인데, 이때 채취한 모시잎을 뜨거운 물에 살짝 데쳐서 냉동 보관하여, 모시잎이 나지 않는 동절기 등에 사용한다. As mentioned above, the ramie leaves are rich in fiber, good in constipation, promotes blood circulation, is rich in calcium, is good for bone, dental health, and has good effects on dementia, anti-aging and skin beauty. The picking time is 5 ~ 6 months. The pickled leaves are slightly frozen in hot water and stored frozen, and they are used for the winter season when the leaves are not exposed.
쌀과 모시잎의 혼합량은 송편의 맛과 향, 기호도에 따라 조절될 수 있으나, 바람직하게는 물에 불린 쌀과 모시잎은 1.5~2:1 의 중량비로 혼합된다. 모시잎이 상기 수준보다 적게 혼합되면, 모시잎에 의한 풍미 향상 및 송편이 굳는 것을 지연시키는 효과가 미미하고, 모시잎이 상기 수준보다 많이 혼합되면 송편에서 모시잎의 향과 맛이 과도하게 강하게 되고 송편의 찰진 맛이 감소되기 때문에 송편에 대한 전체적인 기호도가 떨어질 우려가 높다. 반죽이 간이 되도록 쌀과 모시잎을 빻을 때 소금을 조금 넣는다. The amount of rice and flax seed blend can be controlled according to the taste, flavor, and taste of the ginseng, but preferably rice and foxtail are mixed at a weight ratio of 1.5 to 2: 1. When the foliar blades are mixed with less than the above level, the effect of improving the flavor due to the foliar foliage and delaying the firming of the pine needle are insignificant, and when the foliar blades are mixed more than the above level, the flavor and taste of the foliar leaves are excessively strong There is a high possibility that the overall taste of Songpyeon will fall because the taste of Songpyeon is reduced. Put a little bit of salt in the rice and ramie leaves to make dough a liver.
2) 당분조성물을 만드는 과정2) Process of making sugar composition
스테비아, 배즙, 꿀을 혼합하여 당분조성물을 만든다. Stevia, juice, and honey are mixed to make a sugar composition.
스테비아(stevia)는 국화과의 여러해살이풀로서, 스테비아의 잎과 줄기에 함유된 스테비오사이드는 설탕의 200~300배 높은 단맛을 가지나, 칼로리는 설탕의 1% 정도 밖에 되지 않는다. 따라서 스테비아는 설탕과 같은 인공감미료 대체 식품으로 주목받고 있다. Stevia is a perennial plant of Asteraceae. The stevioside contained in leaves and stems of Stevia has 200 to 300 times higher sweetness than sugar, but calories are only about 1% of sugar. Therefore, Stevia is attracting attention as an alternative to artificial sweeteners such as sugar.
그뿐만 아니라 스테비아는 항균 및 항암성, 항당뇨 그리고 항비만 및 혈당조절 등의 기능이 있으며, 피부노화방지효과가 있어서 피부미용에도 좋고, 간기능회복 및 간기능향상 효과가 있으며, 녹차에 비하여 20배 이상의 높은 항산화 활성효과가 있는 등 건강에 유익하다. Stevia has antibacterial and anticancer properties, anti-diabetic, anti-obesity and blood sugar control. It has anti-aging effect and is good for skin beauty, has liver function recovery and liver function improvement, It has a high antioxidative activity effect, which is more than double.
본 발명에서는 이러한 스테비아의 잎과 줄기를 열수추출한 스테비아 열수추출액 또는 스테비아의 잎과 줄기를 건조시켜 분말화한 스테비아 분말을 사용하는데, 당분조성물의 묽기를 조절하기 위해 스테비아 열수추출액과 스테비아 분말을 혼합하여 사용할 수도 있다. In the present invention, the Stevia hot-water extract obtained by hot-water extracting the leaves and stems of Stevia or the Stevia powder obtained by drying the leaves and stems of Stevia is used. In order to control the water content of the sugar composition, Stevia hot- It can also be used.
후술하는 바와 같이 송편소 재료로 깨를 빻아서 사용하거나 또는 동부나 녹두 등을 삶아서 으깬 것을 사용하는 경우에는 당분조성물이 묽어도 송편소 재료가 당분조성물을 신속하게 흡수하기 때문에 외피에 송편소를 넣고 송편을 빚기가 힘들지 않으나, 송편소 재료로 팥, 콩, 동부, 녹두 등을 삶아서 통째로 사용하는 경우에는 당분조성물이 묽으면 송편소 재료와 당분조성물이 따로 놀아서 송편을 빚기가 다소 곤란해 질 수 있다. 따라서 사용되는 송편소 재료에 따라 스테비아를 열수추출액으로 사용할지, 스테비아 분말로 사용할지, 또는 이들을 소정 비율로 혼합하여 사용할 지 조절한다. As will be described later, when sesame seed material is used to grind sesame seeds or when the eastern or mung bean is boiled or crushed, the sugar cane material quickly absorbs the sugar composition even when the sugar composition is diluted. Therefore, Although it is not hard to bake the rice paddies, when the whole rice paddy is boiled with bean paste, soybean, eastern rice, mung bean, and the like as the rice paddy material, if the sugar composition is diluted, the rice paddy material and the sugar composition may play a separate role, . Therefore, depending on the material used, it is possible to control whether stevia is used as a hot-water extract, stevia powder or a mixture thereof at a predetermined ratio.
한편, 배즙은 배를 푹 고아서 고형분을 제거한 것으로서, 단맛과 더불어 배 특유의 향을 가지다. 이러한 배즙은 소화들 도와주며, 섬유질이 풍부하여 변비해소에 도움이 되고, 기관지에도 좋아 가래를 없애주고 기침을 멎게 한다. On the other hand, the pear juice is made by pouring the pear into the pear and removing the solid content, and it has a pear-specific flavor in addition to the sweetness. These juices help digestion and are rich in fiber, helping to relieve constipation, and also remove bronchial fine sputum and stop coughing.
그리고 꿀은 천연 당분으로 고유의 향미를 가지는데, 꿀은 오랜 옛날부터 약용으로 사용되었다. 또한, 꿀을 사용하면 꿀에 의한 단맛과 약리효과를 얻을 수 있는 것은 물론이며, 꿀에 의해 당분조성물이 점도와 윤기를 가지므로 후술하는 바와 같이, 당분조성물과 송편소 재료를 혼합하여 송편소를 만들면 꿀에 의해 송편소가 윤기를 가지므로 송편이 한층 더 먹음직스럽다. Honey is a natural sugar and has a unique flavor. Honey has long been used medicinally. In addition, as well as being able to obtain the sweetness and pharmacological effect by the use of honey by using honey, since the sugar composition has a viscosity and a gloss by honey, the sugar composition and the pine- Songpyeon is even more delicious because the songpyeon is polished by honey.
이들 재료들은 단맛 정도, 향, 점도 등을 고려하여 혼합되는데, 실험결과 스테비아, 배즙 및 꿀을 0.8~1:0.5:0.8~1 중량비로 혼합하였을 때 과도하지 않은 단맛을 가지며, 또, 각 재료들의 향이 조화를 이루어서 기호도가 가장 우수한 결과를 얻었다. These materials are mixed in consideration of sweetness, flavor, and viscosity. Experimental results show that when mixed with stevia, juice, and honey at a ratio of 0.8: 1: 0.5: 0.8: 1, The perfume was harmonized, and the result was the most favorable.
꿀이 상기 수준 보다 적게 혼합되면, 당분조성물의 점도와 윤기가 저하되고, 꿀이 상기 수준 보다 많이 혼합되면 상대적으로 다른 재료들의 양이 감소되어 스테비아나 배즙에 의한 효과가 미미하므로 바람직하지 않다. 또, 배즙이 상기 수준보다 적게 혼합되면 배즙에 의한 단맛과 향 및 소화촉진효과 등이 미미하므로 바람직하지 않다. If the honey is mixed at less than the above level, the viscosity and gloss of the sugar composition will be lowered, and if the honey is mixed more than the above level, the amount of other materials will be decreased and the effect of stevia or juice will be insignificant. If the juice is mixed at a level lower than the above level, the sweetness, flavor and digestion-promoting effect due to the juice are insignificant.
3) 송편소를 만드는 과정3) Process of making songbong
일반적으로 송편소 재료로 깨, 팥, 콩, 녹두, 동부, 밤 등이 사용되는데, 본 발명에서도 송편소 재료로 이러한 것을 사용한다. 깨는 볶아서 준비하고, 팥, 콩, 녹두, 동부, 밤 등은 삶아서 준비한다. 깨는 볶을 것을 통으로 사용하거나 또는 갈아서 사용하고, 녹두와 동부 등도 삶을 것을 통으로 사용하거나 또는 으깨어서 사용한다. In general, sesame, bean, soybean, mung bean, eastern part, and chestnut are used as the pine bark material, and this is also used as the pine bark material in the present invention. Prepare by roasting sesame, beans, beans, mung beans, eastern and chestnut boiled and prepared. Use sesame seeds as a bucket or grind, and use mung bean or eastern as well.
이와 같이 준비한 송편소 재료와 상기 당분조성물을 1:0.15~0.2 중량비로 고르게 잘 혼합하여 송편소를 만든다. 당분조성물이 상기 비율보다 적게 혼합되면 송편소의 단맛이 적어서 송편의 맛이 떨어지고, 당분조성물이 상기 비율보다 많이 혼합되면 송편소가 과도하게 달게 되어 송편의 기호도가 저하된다. The thus prepared pine bark material and the above-described sugar composition are uniformly mixed at a ratio of 1: 0.15 to 0.2 by weight to form a pine bark. When the sugar composition is mixed with less than the above ratio, the sweetness of the songbori is less and the taste of the songbird is lowered. If the sugarbread composition is mixed more than the above ratio, the songbird is excessively sweetened and the taste of the songbori is lowered.
4) 송편을 빚는 과정4) The process of making Songpyeon
만들어 넣은 반죽과 상기 송편소를 이용하여 통상적인 방법과 동일한 방법으로 송편을 빚는다. 바람직하게는 송편 전체에 대해 송편소가 13~15중량부를 차지하도록 송편을 만든다. Using the prepared dough and the above-mentioned rice pudding, rice pudding is made in the same manner as usual. Preferably, the Songpyeon is made so that the Songpyeon occupies 13 to 15 parts by weight with respect to the Songpyeon as a whole.
5) 송편을 찌는 과정5) Process of Steaming Songpyeon
빚어 놓은 송편을 찜기에 넣고 쪄서 송편을 익힌다.Put the songpyeon that you made into the steamer and cook the songpyeon steamed.
이와 같은 방법으로 제조되는 본 발명에 의한 송편은 송편 오피에 모시잎이 상당량 사용되어 모시잎에 의한 약리효과를 얻을 수 있는 것은 당연하며, 설탕을 전혀 사용하지 않고, 스테비아, 배즙, 꿀을 이용하여 단맛을 내기 때문에 건강에 한층 더 유익한데, 특히, 당뇨병 환자나 다이어트 중인 경우에도 부담없이 먹을 수 있는 장점이 있다. 또한, 스테비아, 배즙, 꿀에 의해 송편의 풍미가 우수하므로 소비자들의 기호도가 높으며, 스테비아, 배즙, 꿀에 의한 약리효과에 의한 증강증진도 기대되며, 배즙에 의해 소화도 잘 된다. The ginseng according to the present invention produced by such a method has a considerable amount of foxtail leaves on the foxtail leaves to obtain a pharmacological effect by the foxtail leaves. It is natural that no sugar is used, and stevia, It is more beneficial to health because it makes sweetness, especially when you are diabetic or dieting. In addition, the sweetness of Songpyeon is excellent due to stevia, pear juice, and honey, and it is highly recommended by consumers. Stevia, juice, and honey are also expected to enhance the pharmacological effect and digestion by the juice.
<관능평가> <Sensory Evaluation>
물에 불린 쌀과 삶은 모시잎을 2:1 중량비로 혼합하여 반죽을 만들고, 스테비아, 배즙, 꿀을 0.8;0.5;1 비율로 혼합하여 당분조성물을 만들었다. 이때 스테비아는 스테비아 열수수출액을 사용하였다. 그리고 송편속 재료로 볶은 검은깨를 준비하고, 검은 깨와 만들어 놓은 당분조성물을 1:0.15 중량비로 혼합하여 송편소를 만들었다. 그리고 이와 같이 만들어진 반죽과 송편소를 가지고 도 2에 게재된 바와 같은 송편을 만들었다. The water-soaked rice and boiled rape leaves were mixed in a weight ratio of 2: 1 to prepare dough, and stevia, juice, and honey were mixed in a ratio of 0.8: 0.5: 1 to prepare a sugar composition. At this time Stevia used Stevia 's exports. Then, roasted black sesame was prepared with the ingredients in the song pie, and black sesame and the sugar composition made were mixed at a weight ratio of 1: 0.15 to make a pine. Then, with the dough and the rice pudding made in this way, we made a Songpyeon as shown in Fig.
100명의 관능요원을 대상으로 만들어진 송편에 대한 관능평가를 실시하였다. 관능요원은 10대, 20대, 30대, 40~50대, 60~70대를 각 20명으로 하여 구성하였으며, 그 결과는 표 1과 같다. 표 1의 각 항목에 표시된 값은 각 연령대 별 평균값이다. 비교예는 시판되는 모시송편에 대한 관능평가 결과이다. Sensory evaluation was performed on 100 gypsum pieces. The sensory agents were composed of 10 persons, 20 persons, 30 persons, 40 ~ 50 persons, and 60 ~ 70 persons, each 20 persons. The results are shown in Table 1. The values shown in each item in Table 1 are average values for each age group. The comparative example is a sensory evaluation result on a commercially available musk piece.
연령
age
맛
flavor
향미
Flavor
전체적인 기호도
Overall likelihood
실시예1
Example 1
비교예
Comparative Example
실시예1
Example 1
비교예
Comparative Example
실시1예
Example 1 Example
비교예
Comparative Example
10대
Teenager
7.6
7.6
4.0
4.0
7.8
7.8
3.8
3.8
7.8
7.8
4.2
4.2
20대
20's
8.2
8.2
5.0
5.0
8.5
8.5
4.2
4.2
8.5
8.5
4.7
4.7
30대
30s
8.6
8.6
5.0
5.0
9.2
9.2
4.3
4.3
9.0
9.0
5.0
5.0
40~50대
40 ~ 50
9.0
9.0
6.0
6.0
9.4
9.4
6.2
6.2
9.2
9.2
6.0
6.0
60~70대
60 ~ 70
9.0
9.0
7.0
7.0
9.7
9.7
6.6
6.6
9.7
9.7
7.2
7.2
* 평가 점수 * Score
- 매주 좋음 : 10점, - 좋음 : 8점, - Every week Good: 10, Good: 8,
- 보통: 6점, - 별로 임 : 3점 - Medium: 6 points, - Not so: 3 points
이러한 관능평가를 통해 본 발명에 의해 제조된 스테비아 모시송편은 맛과 풍미 및 전체적인 기호도에서 종래의 모시송편에 비해 월등히 좋은 평가를 받았다. 특히, 본 발명에 의한 스테비아 모시송편은 전체 연령대에서 좋은 평가를 받았다. Through this sensory evaluation, the stevia musk piece prepared according to the present invention was evaluated much better than the conventional musk piece in terms of taste, flavor and overall taste. Particularly, the stevia muslin songpie according to the present invention received good evaluation in all ages.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
본 발명의 제2실시예에서는 외피를 만들기 위한 반죽에 상기 당분조성물이 더 추가된다. In the second embodiment of the present invention, the above-mentioned saccharide composition is further added to the dough for making the envelope.
반죽에 당분조성물이 더 추가되면 반죽에 단맛이 가미되어 송편의 외피와 송편소가 모두 적절한 수준의 단맛을 가지므로 송편의 풍미가 더 좋아져서 기호도가 향상된다. 당분조성물 추가 시에는 물에 불린 쌀과 당분조성물이 1:0.02~0.03 중량비가 되도록 추가한다. 당분조성물이 상기 수준보다 적게 혼합되면, 외피에서 당분조성물에 의한 단맛을 느끼기 곤란하고, 상기 수준보다 많이 혼합되면 외피가 과도하게 달아서 송편의 풍미가 저하되고 전체적인 기호도도 저하된다. When the sugar composition is added to the dough, sweetness is added to the dough, and both the outer surface of the pine and the pine has an appropriate level of sweetness. When adding the sugar composition, add the water and the sugar composition in a ratio of 1: 0.02 ~ 0.03. When the sugar composition is mixed at a level lower than the above level, it is difficult to feel the sweet taste due to the sugar composition in the outer skin. When the sugar composition is mixed with the sugar, the outer skin becomes excessively strained.
또, 반죽에 당분조성물이 혼합되면, 외피에서 당분조성물에 사용된 재료들에 의한 약리효과도 얻을 수 있으므로 건강에 유익하다. 특히, 반죽에 당분조성물이 혼합되면 배즙에 의해 쌀의 소화흡수가 촉진되어 소화가 잘 안 되는 노인들이 소화 에 대한 부담없이 먹을 수 있다. Also, when the sugar composition is mixed in the dough, the pharmacological effect by the ingredients used in the sugar composition in the outer skin can be obtained, which is beneficial to health. Especially, when the sugar composition is mixed in the dough, the digestion and absorption of rice is promoted by the juice, so that the elderly who do not digest well can eat it without any burden of digestion.
본 발명의 제3실시예에서는 상기 반죽에 배건조분말이 더 추가된다. 배건조분말은 배를 열풍 또는 동결건조시켜서 분쇄한 것이다, 이러한 배건조분말이 더 추가 되면 송편 외피의 소화흡수율도 좋아지는 등 배에 의한 다양한 약리효과도 얻을 수 있는데, 당분조성물이 첨가된 전술한 실시예에 비해 배건조분말에 의한 섬유질이 외피에 더 추가되는 장점이 있다. In the third embodiment of the present invention, a pear-dried powder is further added to the dough. The pear-dried powder is obtained by pulverizing the pear by hot air or lyophilization. When such pear-dried powder is further added, various pharmacological effects such as improving digestion and absorption rate of the pearl epidermis can be obtained. There is an advantage that the fibrous material by the dry powder is added to the envelope.
또한, 외피에 당분조성물이 혼합된 전술한 실시예와 달리 배건조분말에 의해 외피에 은은한 배향과 단맛이 가미되므로 송편의 맛이 한층 더 고급스러워지고 전체적인 풍미가 향상된다. In addition, unlike the above-described examples in which the sugar composition is mixed on the outer skin, the pearly dry powder adds a soft orientation and a sweet taste to the outer skin, which further enhances the flavor of the Songpyeon and improves the overall flavor.
본 실시예에서는 불린 쌀과 배건조분말이 1:0.2~0.5 중량비가 되도록 배건조분말을 혼합한다. 배건조분말이 상기 수준 미만으로 혼합되면 배건조분말에 의한 효과를 기대하기 곤란하고, 상기 수준보다 많이 혼합되면 배향과 단맛이 강해져서 상기 모피잎의 맛과 향과 조화를 이루지 못하여 기호도가 저하될 우려가 높다. In this embodiment, the pear-dried powder is mixed so that the ratio between the so-called rice and the pear-dried powder is 1: 0.2-0.5 by weight. When the dried powder is mixed below the above level, it is difficult to expect the effect of the dried powder, and when mixed more than the above level, the orientation and sweet taste become strong and the flavor and aroma of the furry leaf are not harmonized with each other. Concerns are high.
Claims (5)
(2) 스테비아, 배즙 및 꿀을 0.8~1:0.5:0.8~1 중량비로 혼합하여 당분조성물을 만드는 과정;
(3) 볶은 깨 또는 삶은 팥 또는 콩 또는 녹두 또는 동부 또는 밤을 준비해 둔 송편소 재료와 상기 (2)과정에서 만든 당분조성물을 1:0.15~0.2 중량부로 혼합하여 송편소를 만드는 과정;
(4) 상기 (1)과정에서 익반죽한 반죽으로 피를 만들고 상기 (3)과정에서 만든 송편소를 넣어서 송편을 빚는 과정; 및
(5) 빚은 송편을 찜기에 넣고 찌는 과정;을 포함하는 것을 특징으로 하는 스테비아 모시송편 제조방법.
(1) a process in which rice, which is called water, and boiled rape leaves are mixed at a weight ratio of 1.5 to 2: 1 and kneaded and kneaded;
(2) a process for preparing a sugar composition by mixing stevia, juice, and honey at a ratio of 0.8: 1: 0.5: 0.8: 1;
(3) a process of making a rice gruel by mixing roasted sesame seeds or boiled red beans, or soybean paste or mung bean, or safflower raw material prepared in the east or night with 1: 0.15-0.2 part by weight of the sugar composition prepared in the step (2);
(4) a process of making blood by using a dough kneaded in step (1) and forming a rice pudding in the step (3); And
(5) A method for manufacturing a safflower-shaped Songbyeon, comprising the step of putting a Songpyeon in a steamer and steaming.
상기 (2)과정에서 사용되는 스테비아는 스테비아 열수추출액 또는 스테비아분말스테비아분말로서 이루어지도록 하는 것을 특징으로 하는 스테비아 모시송편 제조방법.
The method according to claim 1,
Wherein the stevia used in the step (2) is made of Stevia hot-water extract or stevia powder stevia powder.
상기 (1)과정에서는 배건조분말을 더 추가하되, 상기 불린 쌀과 배건조분말의 중량비가 1:0.2~0.5가 되도록 추가하는 것을 특징으로 하는 스테비아 모시송편 제조방법.
The method according to claim 1,
In the above step (1), a pear-dried powder is further added, and the weight ratio of the so-called rice and the pear-dried powder is 1: 0.2-0.5.
상기 송편소에는 스테비아, 배즙, 꿀을 0.8~1:0.5:0.8~1 중량비로 혼합하여 만든 당분조성물이 포함되도록 하는 것을 특징으로 하는 스테비아 모시송편.
It is made by adding roasted sesame seeds or boiled red beans, or soybean or mung bean or rice pudding consisting of eastern or chestnut to the outer surface of the kneaded with rice and ramie leaves,
Wherein the saccharide composition comprises stearic acid, juice, and honey in a ratio of 0.8: 1: 0.5: 0.8: 1.
상기 외피에는 건조한 배분말이 더 추가된 것을 특징으로 하는 스테비아 모시송편.
5. The method of claim 4,
And a dry dispensing means is further added to the outer skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170090642A KR101849691B1 (en) | 2017-07-17 | 2017-07-17 | Stevia-ramie songpyon and manufacturing method of the same that |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170090642A KR101849691B1 (en) | 2017-07-17 | 2017-07-17 | Stevia-ramie songpyon and manufacturing method of the same that |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101849691B1 true KR101849691B1 (en) | 2018-04-17 |
Family
ID=62083010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170090642A KR101849691B1 (en) | 2017-07-17 | 2017-07-17 | Stevia-ramie songpyon and manufacturing method of the same that |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101849691B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220074036A (en) * | 2020-11-27 | 2022-06-03 | 박상종 | Songpyeon having Black-eyed pea and its manufacturing method |
-
2017
- 2017-07-17 KR KR1020170090642A patent/KR101849691B1/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220074036A (en) * | 2020-11-27 | 2022-06-03 | 박상종 | Songpyeon having Black-eyed pea and its manufacturing method |
| KR102407770B1 (en) | 2020-11-27 | 2022-06-10 | 박상종 | Songpyeon having Black-eyed pea and its manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101719241B1 (en) | Beverage for a a balsam pear extract and the producing method thereof | |
| CN104605070A (en) | Compound tea based on mulberry leaves and eucommia ulmoides oliver and preparation method of compound tea | |
| KR102476132B1 (en) | Manufacturing method of pig feet broth using spice. | |
| KR101868823B1 (en) | The composition and manufacturing method of the blossoms hongsamsu okgo included in gyeongokgo | |
| KR101006639B1 (en) | Health food supplements using the husk of brown rice and method for preparing the same | |
| CN109430612A (en) | A kind of date-wolfberry fruit juice and its production method | |
| KR102117490B1 (en) | Breads having figs and manufacturing method thereof | |
| KR101849691B1 (en) | Stevia-ramie songpyon and manufacturing method of the same that | |
| KR20190044189A (en) | The manufacturing method of Spicy Stir-fried Chicken sauce using the extract of Momordica charantia and Helianthus tuberosus | |
| KR101521017B1 (en) | Preparation Method of Rice Cake Comprising Cirsium setidens namul | |
| CN103349144B (en) | Sugar frying year cake and fabrication method thereof | |
| KR100783325B1 (en) | Process for Preparing a Gareddeck Containing Functional Natural Pigment | |
| KR102541326B1 (en) | Injeolmi manufacturing method using Gnaphalium affine D. Don | |
| KR102058273B1 (en) | Manufacturing method of frying powder | |
| KR102128836B1 (en) | Producing method of noodle using Phyllostachts Nigra and Phyllostachts Nigra noodle produced therefrom | |
| KR101886851B1 (en) | A process for the preparation of juk comprising siler divaricata and blood arkshell and the juk prepared therefrom | |
| KR101320377B1 (en) | Containing sugars injeolmi and Its manufacturing method | |
| KR100708778B1 (en) | Process of manufacturing a red ginseng pickle | |
| KR20090006899A (en) | Sweet black soybean corn silk tea and drink tea | |
| KR101638729B1 (en) | Preparing Method for Jelly of Ledebouriella seseloides And Jelly of Ledebouriella seseloides Prepared Thereby | |
| KR101756264B1 (en) | The cudrania tricuspidate bureau composition for a beverage and a method thereof | |
| KR101441034B1 (en) | method for manufacturing boiled rice containing Ledebouriella seseloides, and boiled rice produced thereby | |
| KR20190046181A (en) | Fried food consisting of lotus root and method for manufacturing thereof | |
| KR102378785B1 (en) | Manufacturing method of black grandiflorum confiture | |
| KR102491108B1 (en) | Manufacturing process for rice syrup by using red ginseng and red ginseng rice syrup thereby the same that |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |