KR101915955B1 - Manufacturing method of ramie fabric leaves and barley rice ball cake using premix - Google Patents

Abstract

The present invention relates to a method for manufacturing a hairless chrysanthemum dumpling using a premix which is excellent in nutritional composition of the hair of the hair of the stem and the hair, and which is healthful and can improve the flavor.
The present invention is characterized in that a premix made of a stem leaf powder and a talc powder is prepared, the premix is kneaded and aged, and the end is finished in a dull shape, the finished dull end is kneaded and cooled, heat is applied at a dull end to rough the surface, And a viscous dumpling source is prepared and applied to the dermis.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of a mushroom leaf dumbbell using a premix,

The present invention relates to a method for manufacturing a hairless chrysanthemum dumpling using a premix which is excellent in nutritional composition of the hair of the hair of the stem and the hair, and which is healthful and can improve the flavor.

Dumpling is mainly used as laughing rice cake when the rice cake for sacrifice or event is heightened. It is used as an experience program at the school practice time as a house rice cake for the home because it is easy to cook.

However, it is troublesome to go directly to the mill to grind glutinous rice flour. Young housewives tend to avoid making rice cake, and the glutinous rice flour sold in the shop grinds glutinous rice as it is not called water. The texture is not good.

Since the rice cake is hardened even after a day of manufacture, the rice cake must be made just before eating. Therefore, there is a problem that the rice cake must be manufactured and distributed in the early morning.

The background art of the present invention is disclosed in Korean Patent Publication No. 10-2002-73354 filed in the Korean Intellectual Property Office.

It is an object of the present invention to provide a method of manufacturing a hairy chestnut using a premix which is excellent in nutritional composition of a stem leaf and chrysanthemum and can improve a health and a flavor.

According to an embodiment of the present invention, there is provided a method of manufacturing a rice plant, comprising the steps of: (S10) producing a stem leaf powder by grinding the stem leaf to form a powder, (S20) (S100) for preparing a premix consisting of a powder preparation step (S30) and a premixing step (S40) for mixing the essential oil powder, chalky powder, glutinous rice powder, salt and sugar to complete a premix, (S200) which mixes lukewarm water with kneaded water (S200), a pre-mix aging step (S300) in which the pre-mix dough is housed in a plastic pack and aged at room temperature, and a dough shape finished by dividing the aged premix dough (S 500) in which the dumpling end is cooled in cold water, a step S 600 in which the dumped end is cooled in cold water, A dough surface preparation step (S800) in which a dough surface is roughened so that the dough surface is roughened so that the dough source is impregnated, the dough surface is raised on the heated pan, and heat is applied to the dough surface to roughen the dough surface S900), a step of embedding a frog in a dumped dumpling stage (S700), a step of preparing a sauce material (S1010) for preparing water, soy sauce, sugar, liquor and starch, a step of adding water, soy sauce, sugar, (S1000) including a starch addition step (S1030) in which starch is added and mixed with water if it is steaming in water, and a viscosity formation step (S1040) in which the starch is heated until a thick viscosity is formed, And a step (S1100) of applying a soft-tipped sauce to the dumpling after spraying the completed dumpling source at a room temperature or in a refrigerating chamber and spraying the same at a dumpling end. In the step (S10) of producing the mottyspeed powder, From (S11), a step of sterilizing the leaves of the leaves (S12a) in which the leaves of the leaves are soaked in 0.05% of salt water for 2 hours so as to wash the leaves of the leaves, and a step of rinsing the precipitated leaves with cold water (S12) including a morning rinse step (S12b), a mottle leaf cutting step (S13) for cutting down the washed motil leaves, and a stepping step in which the mottled leaves are cut in a boiling water for 10 minutes (Step S14), a primary drying step (S15) of removing the water of the plant leaves and drying at 40 DEG C for 12 hours, a step of drying the primary dried plant leaves at 70 DEG C for 12 hours, (S16) for drying the dried mushroom leaves (S16) and a mushroom leaf milling step (S17) for milling the dried mushroom leaves to a milling step. The step S800 of producing the soybean cake comprises pouring water on the eastern beans Impurities that remove boiling water after heating and boiling to remove impurities from eastern beans (S810), and the eastern bean boiling step (S820) in which water is poured and boiled in the eastern beans from which the impurities have been removed. When the eastern bean is boiled and spread, (S840), which is cooled at room temperature, and an eastern bean drying step (S850), which dries the eastern beans in a dryer. The dried beans are ground to a powder (S870). In the drying step (S850) of the eastern bean, the dryer dries the eastern beans at 70 degrees Celsius (C) for 15 hours, And an eastern beans residual stage (S860) in which the dried eastern beans are left in the dryer for one hour to dry with residual heat in step S850.

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The present invention can be used variously to make dumpling, ice water rice cakes, porridge, soup, pumice soup, porridge, nutritious rice cakes, and the like since the premixes processed with mushroom leaves and sashimi are in powder form.

In addition, when the hairy root of the hairy root is prepared by using the premix as described above, the nutritional composition is excellent, and it is healthful and the flavor can be improved.

In addition, it is possible to delay the hardening of the finished dumpling (rice cakes) without adding a synthetic preservative and the like, and it is possible to prevent moisture evaporation from being caused during storage, so that the texture of the chewy gum There is an effect to be maintained.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a manufacturing process of a pre-mix processed with a mottled leaf according to the present invention; FIG.
FIG. 2 is a block diagram showing steps of manufacturing a mottling leaf powder to be applied to the premix manufacturing process of the present invention. FIG.
FIG. 3 is a block diagram showing the step of washing the motif leaves, which is applied to the step of preparing the mottled leaf powder of the present invention. FIG.
FIG. 4 is a block diagram showing a method of manufacturing a hairpin brush with a hairpin according to an embodiment of the present invention. FIG.
FIG. 5 is a block diagram showing the manufacturing process of the Kong Kong plant applied to FIG. 4. FIG.
FIG. 6 is a block diagram illustrating a method of manufacturing a hair styling brush according to another embodiment of the present invention. FIG.
FIG. 7 is a block diagram showing the step of fabricating the taper source of FIG. 6; FIG.
8 is a table showing the mixing ratio of the premix materials applied in the present invention.
9 is a view showing the color preference with respect to the dull edge of the present invention.
Fig. 10 is a view showing the preference of incense to the dumpling of the present invention. Fig.
11 is a view showing the taste preference with respect to the dumpling of the present invention.
12 is a view showing the preference of the texture feeling to the dull edge of the present invention.
13 is a view showing the preference of chewiness to the dermatological end of the present invention.
Fig. 14 is a diagram showing the overall preference for the dumpling of the present invention. Fig.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the premixes processed with motif leaves and chopsticks according to the present invention include a step S10 of producing a motif leaf, a step S20 of producing a chopped powder, a step S30 of producing a glutinous rice powder, And a completion step (S40).

First, since the plant leaf that is applied to the present invention grows well without using pesticides, it is widely used as an eco-friendly food material. It is rich in dietary fiber, calcium, vitamin A, vitamin B and vitamin C, It has physiologically active substances such as flavonoids and has excellent antioxidant ability.

In addition, it has high content of β-glucan as a dietary fiber, thereby lowering blood cholesterol level in the body, thereby preventing heart disease, and exhibiting excellent cooking characteristics as compared with mervory due to high hygroscopicity and spreadability. This is because amylopectin content This is because the bonding strength with water is excellent, so that expansion and luxury can be facilitated.

As described above, since the premix completed by using the motif leaves and the chrysanthemum can be produced in fusion rice cakes, modern people can widely use it.

As shown in FIG. 2, the step (S10) of producing the stem leaf powder comprises grinding the stem leaf to form powder, separating the stem from the stem leaf (S11), and removing the stem leaf (S13), which is a step of cutting the cleaned leaves, a step (S14) of removing the leaves of the leaves in a boiling water for 10 minutes, and a step (S15), which is dried at 40 DEG C for 12 hours, and a primary drying step (S15) in which the primary drying is carried out at 70 DEG C for 12 hours and then left for 1 hour to dry with residual heat. A tea drying step (S16), and a smoky leaf milling step (S17) of milling the dried mushroom leaves into a mill.

In step (S11), the petiole is separated from the stem leaf by hand or scissors.

As shown in FIG. 3, the step S12 cleaning step S12 includes a step S11 of sterilizing the microsynthetic leaves to precipitate the microspores in 0.05% of salt water for 2 hours, the step S12a of rinsing the precipitated microships with cold water S12b. It can be sterilized at the same time as the mushroom leaves are picked up in salt water, and at the same time, it can cause a bad taste. Rinse the hair with cold water to remove the brine remaining on the hair.

As shown in FIG. 2, the mottle leaf cutting step S13 can be cut to an appropriate size to facilitate drying and crushing.

In the step S14, the tissue may be softened by decoloration of the stem leaves.

The moisture is completely removed without burning because the mushy leaves are dried while sequentially passing through the primary drying step (S15) and the secondary drying step (S16) of the primary drying step.

The motsil leaf milling step (S17) can be milled into fine powder using milling.

As described above, when the cleaned mushroom leaves are dried and then processed into a powder, a clean mushroom leaf powder in which no E. coli is detected can be produced.

As shown in FIG. 1, the step of preparing the sintered powder (S20) grinds the sintered powder to form a powder. That is, it is grinded into a branch to form a fine-size charcoal powder. Here, the chalky powder can delay the hardening of the finished duck (rice cakes) without adding a synthetic preservative or the like, and it is possible to prevent the evaporation of water inside during storage, so that a chewy texture can be maintained for a long period of time .

The glutinous rice powder preparation step (S30) grinds glutinous rice to form a powder. That is, it is grinded to form a finely sized glutinous rice powder.

In the premixing step (S40), premix is completed by blending 5 g of motsei leaf powder, 30 g of chalky powder, 165 g of glutinous rice powder, 4 g of salt, and 15 g of sugar.

Thus, the finished premix can be used to make dumplings, ice water rice cakes, nutritional cakes, porridge, soups, pomegranate cakes, and sweet mustots. In other words, you can make rice cakes using a premix or pour water into a premix to make porridge or milk to make soup.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for manufacturing a motif-leaf chopsticks using a premix according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 4, the method for manufacturing a motif-leathery dough includes a premix preparing step (S100) for preparing a premix, a premix kneading step (S200) for kneading the prepared premix by mixing lukewarm water, a premix dough (S400) for finishing the dough shape by dividing the aged premix dough (S400), a dough stage (S500) for dipping the dough into the boiling water, and a dough stage A soft power stage (S600) that cools the cooked dumplings into cold water, and a frosty embed stage (S700) where the dumplings are buried.

Here, 219 g of the premix is prepared in the premix preparation step (S100). In the premix dough stage (S200), 130 ml of lukewarm water is mixed with 219 g of the premix prepared and kneaded several times. In the premix aging step (S300), the kneaded premix is put into a plastic bag and aged for 2 hours. In the completion step (S400) of the dough shape, the premix dough is aged and divided into 10 g portions to form a round shape. In the dipping stage (S500), the rounded dumplings are placed in boiling water and stirred so that the dumplings do not stick to the bottom. If the dumplings get ripe and float on the water, boil them for 3 minutes and cook them out. In the soft power stage (S600), cooling the dumplings in cold water containing ice can harden hard and provide a chewy texture. In step S700, roll the dumplings to the dumplings and add the dumplings to the surface of the dumplings.

Thus, the finished dumplings can be made into various dumplings with various kinds of dumplings embedded. At this time, tiles can be buried in the state that the surface of the dumpling is coated with taurine or honey. Here, sweet potato or honey can not only give sweetness to the dumplings, but also act as an adhesive to make the dumplings stick to the dumplings.

In addition, the method for manufacturing the motif-leaf embroidery dumpling includes a step S800 of producing a soybean meal to be buried at the dipping stage between the meridional force step (S600) and the frozen embedding step (S700).

As shown in FIG. 5, in the step S800 of producing the soybean flour, an impurity removing step (S810) for removing impurities from the soybeans by pouring water on the soybean beans, boiling the soybeans by heating, boiling water after boiling, (S820) which is pouring water and boiling the eastern bean (S820), the eastern bean is boiled and spreads, and the boiled water is squeezed out along the boiled water to lower the heating temperature, (S840) for cooling the beans in the eastern beans, an eastern bean drying step (S850) for drying the eastern beans in the dryer, and an eastern bean powder step (S870) for preparing the powder by grinding the dried eastern beans .

The impurity removal step (S810) may be carried out by pouring 2 L of water into 1 kg of soybean beans so that the soybeans are immersed in water, and then removing the impurities attached to the soybeans. And, you can remove the boiled water and remove the impurities separated from the eastern bean.

The eastern bean boiling step (S820) is to pour 2 L of water into the eastern beans with impurities removed and boil them for 40 minutes to boil.

The eastern bean marsh stage (S830) will be uniformly cooked throughout the eastern beans.

In the eastern bean folding step (S840), the moisture may be evaporated during the cooling of the eastern beans, followed by cooling for 10 minutes.

In the eastern bean drying stage (S850), the cooled eastern bean can be dried in the dryer. And, if heat is applied at 70 degrees Celsius for 15 hours, the eastern beans can be easily dried.

Here, the eastern beans are heated and cooked, then heated and dried, so that the red beads from the peas of the eastern beans do not taste bad.

Here, the soybean meal manufacturing step (S800) may include an eastern soybean residue step (S860) in which the dried eastern bean in the eastern bean drying step (S850) is left in the dryer for one hour to dry with residual heat. In the eastern beans residual stage (S860), the eastern beans can be gradually cooled down by the residual heat remaining in the dryer in which the operation is stopped.

The eastern soybean powder stage (S870) mills dried eastern beans into a tiller so that a fine powder can be completed.

As described above, when the soybean paste is finished using the soybean beans, the soybean paste can be evenly buried on the surface of the cotton dumpling.

Here, the tortoiseshell can be composed of powder that has been sifted into a sieve, or a sliced or chip-shaped castella berry, jujube, chestnut, dried persimmon, nuts and the like. Nuts can be pumpkin seeds, black potatoes, peanuts and pine nuts.

Also, as shown in FIG. 4, the method for manufacturing a stem leaf chisel base includes a dough surface machining step (S900) in which heat is applied to the dough surface to roughly process the surface of the dough.

It is preferable that the dough surface processing step S900 is applied between the dirt embedding step S700 and the Kong Kong manufacturing step S800.

The dough surface finishing step (S900) can be performed by heating the dough by heating the dough by heating the dough in a heated pan, or by heating the dough by heating with charcoal. At this time, if the surface of the dumpling is baked, it is possible to provide a chewy texture with chewy texture with a chewy flavor with incense, so that the flavor can be increased. Moreover, the surface of the dull edge becomes rough, and the dull edge source described later can be adhered to the surface with good penetration.

As shown in FIG. 6, the method for manufacturing the motif-leathery dough includes a premix preparation step S100, a premix dough step S200, a premix aging step S300, a dough shape completion step S400, A softening step S 500, a softening step S 600, a softening step surface machining step S 900, a tungsten source manufacturing step S 1000 and a tungsten source applying step S 1100.

The premix preparation step S100, the premix kneading step S200, the premix aging step S300, the dendritic shape finishing step S400, the dental finishing step S500, the magnifying power step S600, (S900) are performed in the same manner as described above, and thus a detailed description thereof will be omitted.

Here, the dumpling source includes 50 ml of water, 2 tablespoons of soy sauce, 50 g of sugar, 1 tablespoon of liquor and 1 tablespoon of starch. When the dull source is applied to the surface of the baked dough, it can easily penetrate into the rough dough surface.

7, the step (S1000) of preparing a dough source includes a step of preparing a source material (S1010) for preparing water, soy sauce, sugar, liquor and starch, a step of preparing a source material A heating step (S1020), a starch addition step (S1030) in which starch is added and mixed when water is steeped in water, and a viscosity formation step (S1040) in which heating is performed until a thick viscosity is formed.

Here, not only the sweetness can be controlled by controlling the amount of sugar, but also sugar, oligosaccharide or honey can be used instead of sugar.

The dermal source application step (S1100) can be performed by spraying the finished dermal source at a room temperature or a dull stage after cooling in a refrigerating chamber. At this time, the dermal source can be burnt and permeate to the surface of the dull end.

[Search for preference]

1. Mushroom leaf chrysanthemum

The degree of preference was calculated by using 30 points of the panel with sufficient training and using the 7 point scoring method for each material. One point was rated low and the score was 7 points higher.

1) The color of the motif leaf

As shown in Figs. 8 and 9, 30 g of chalky flour + 3 g of material flour (material 3), 30 g of chrysanthemum flour + 5 g of flour of motor fleece (material 4) As a result of comparison, the preference for the color of the material 4 was high. It is considered that the more the content of powdery mossik leaves, the more vivid the green appears.

2) Flavor of mottle leaf charcoal dumpling

As shown in FIG. 8 and FIG. 10, the preference for the flavor of the dough 3 added with 30 g of the chrysanthemum powder and 3 g of the mushroom powder (material 3) was found to be slightly higher than that of the mottle leaf chrysanthemum. This suggests that the preference for the unique grass smell in the Mossi leaf powder is low.

3) Mushroom leaves

As shown in Fig. 8 and Fig. 11, the flavor of the mushroom leaf chrysanthemum dough was compared, and the taste of the dough 4 dough with 5 g of the mushroom powder was high. This suggests that the palatable taste of palatable flour is good, and the smell of flour is reduced by the palatable flour.

4) Mossy leaves

As shown in FIG. 8 and FIG. 12, the texture sensitivity of the four-ply material was found to be high. There was an opinion that it was soft and moist.

5) chewiness of shiitake leaf

As shown in Fig. 8 and Fig. 13, the chewiness of the mottle leaf chewing gum was compared, and the chewiness of the chewing gum of the material 4 was high. This means that the mushroom powder absorbs moisture and therefore has a high texture.

6) Overall likelihood of mushroom leaf chrysanthemum dumpling

As shown in Figs. 8 and 14, the overall acceptability of the four dumplings added with 165 g of glutinous rice flour, 30 g of powdery rice flour, and 5 g of flour powder of mushtei leaf was found to be the most favorable Respectively. It is considered a recipe suitable for product development.

2. Antioxidant activity of Musselip fulvicola dulcis with different mushroom contents

In recent years, as one of the various application methods of motil leaf that is rich in calcium and dietary fiber, it is produced as a well-being food, and its antioxidant activity is measured.

Antioxidants prevent oxidation and aging by inhibiting free radicals, one of the causes of chronic diseases such as arteriosclerosis, cardiovascular disease, aging, and cancer. These antioxidant substances include polyphenol compounds and flavonoid compounds, as well as vitamins.

Mixed glutinous rice flour and powdered flour are added to produce different kinds of flour.

Mushroom leaves are dried at 50 ℃ for 24 hours and then pulverized and 80% ethanol and water are extracted with a solvent.

When 80% ethanol was extracted, the mixture was stirred for 1 hour with the sample and filtered to find whatman No.2. Repeat step 3 for material. When extracted with water, mix well with the solvent and centrifuge at 3000 rpm for 15 minutes. .

Antioxidant activity test item

(1) Total polyphenol content

(2) Total flavonoid content

(3) DPPH radical scavenging ability

(4) ABTS radical scavenging ability

1) Antioxidant analysis of mushroom leaf chrysanthemum

(1) Total polyphenol content

Polyphenol compounds are the most abundant of many physiologically active substances in plant foods and are known to have high antioxidant activity. In addition, epidemiological studies have been shown to prevent cancer, cardiovascular disease, diabetes, osteoporosis and degenerative diseases.

Total polyphenol content was measured by the principle that phosphomolybdic acid of Folin-ciocalteu's reagent reacts with the phenolic compound of the sample extract and develops blue color. The greater the color development, the greater the presence of phenolic compounds in the sample.

The total polyphenol content of the dumplings was higher in the water extract than in the 80% ethanol extract. The phenol contents of water extracts were higher than those of no extracts. In the 80% ethanol extract, the content of phenol was the highest in the extract of dentifrice with 3 g of mushroom (43.48 ㅁ 2.13 ㎍ quercetin equivalent (QE) / g). In the water extracts, 5 g of mushroom was added to the extract, and the content of phenol was the highest at 71.83 ㅁ 7.23 ㎍ QE / g.

[Table 1] (unit: 占 퐂 QE / g)

(2) Total flavonoid content

Flavonoids are a kind of phenolic compounds that exist in various plants and have yellow to reddish purple pigments. By eliminating reactive oxygen species generated by oxidative stress, it is effective for various physiological functions such as antioxidation, antibacterial, anticancer, and anti-inflammation.

Total flavonoid contents of water extracts showed higher or similar flavonoid contents than 80% ethanol extracts. The highest content of flavonoids (50.91 ㅁ 3.27 ㎍ QE / g) was observed in the water extracts of dumpling without added motsipil.

[Table 2] (unit: 占 퐂 QE / g)

(3) total radical scavenging ability

(3.1) DPPH radical scavenging ability

DPPH radical scavenging ability is relatively simple and is one of the most widely used methods. DPPH is a relatively stable free radical with a deep purple color. When it comes into contact with antioxidants, DPPH is reduced by reducing the amount of hydrogen ions. DPPH radical scavenging activity is highly correlated with actual antioxidant activity, and is used as a measure to inhibit lipid oxidation and aging by active radicals in the human body, and is expressed in units of Trolox equivalent antioxidant capacity (TEAC) / g.

The DPPH radical scavenging activity was lower in DPPH radical scavenging than 1% DPPH radical scavenging. However, radical scavenging activity tended to increase with increasing amount of DPPH radical scavenging activity. In the 80% ethanol extract, the extract of dumpling with 3 g of motsip leaf showed the lowest DPPH radical scavenging ability, but the radical scavenging ability was also increased as the amount of mushroom was increased.

[Table 3] (unit: 占 퐂 TEAC / g)

(3.2) ABTS radical scavenging ability

The radical scavenging activities of DPPH raidcal and ABTS radical scavenging activities increased with increasing polyphenol content, and these two methods have a significant correlation. However, since there are various antioxidant components in plants and they have different antioxidant activities, various experiments must be conducted to accurately verify antioxidant activity. The ABTS radical scavenging activity is measured by the principle that ABTS ⁺ produced by the reaction with potassium persulfate is removed by antioxidants. The degree of binding between the two substrates and the reactants is different, indicating the radical scavenging difference.

As a result of measuring ABTS radical scavenging activity at different densities of mushroom leaves, water extract showed ABTS radical scavenging ability higher than 80% ethanol extract. The highest extractable ABTS radical scavenging activity was obtained at 18.43 ㅁ and 3.57 ㎍ TEAC / g.

[Table 4] (Unit: 占 퐂 TEAC / g)

2) Conclusion

Total phenol content, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity were measured to determine the antioxidant activity of dumpling (0 g, 1 g, 3 g, 5 g, 7 g) The antioxidant activity of DPPH radical scavenging activity was also increased with increasing the amount of mushroom. The active oxygen generated by normal cellular metabolism in the body or generated by environmental factors is continuously produced, causing cell membrane damage, DNA denaturation, protein segregation, etc. However, through the antioxidant defense mechanism, the toxicity can be minimized. However, for the modern people who are exposed to excessive stress, in vivo defense mechanism is difficult to prevent active oxygen, safe natural antioxidant needs to be developed, and mushroom leaf garlic dumpling can play a sufficient natural antioxidant role.

The 100 g dumbbell made from the motif leaf powder pre-mix prepared by adding 5 g of the motsip leaf powder of the present invention had a heat of 368 열, moisture of 6.94 g, ash content of 2.10 g, crude protein of 9.99 g, carbohydrate of 78.73 g, saccharides of 7.0543 g, 2.24 g of saturated fats, 0.4318 g of saturated fats, 0.0030 g of trans fats, 105.6830 mg of sodium, 3.5746 g of dietary fiber, 20.5159 g of vitamin A, 1.0364 mg of vitamin C, 46.9132 mg of calcium and 8.1888 mg of iron and no cholesterol was detected.

As described above, the production method of the present invention is a premix added with chalky powder to delay the settling due to the characteristics of the quick-setting rice cake, It is a very useful invention that can be widely used in cooking food.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the embodiments described above are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10: Production of motsil leaf powder S11: Separation of petiole
S12: Mossy-leaf-washing step S13: Mossy-leaf-cutting step
S14: Dehydration of the stem leaves S15: Dehydration of the stem leaves
S16: Secondary drying of motsip leaf S17: Mussel leaf milling step
S20: Charcoal powder production step S30: Glutinous rice powder production step
S40: Completion of the premix S100: Preparation of the premix
S200: Premix dough step S300: Premix ripening step
S400: Dye shape finish step S500: Dye stage
S600: Stiffness step S700: Stiff embedding step
S800: Concession production step S810: Impurity removal step
S820: Boiling the eastern bean S830: Boiling the eastern bean
S840: Eastern bean cooling step S850: Eastern bean drying step
S860: Eastern bean residual step S870: Eastern soybean powder step
S900: Sewing surface preparation step S1000: Sewing source preparation step
S1010: source material preparation step S1020: source material heating step
S1030: starch addition step S1040: viscosity formation step
S1100: dipping source application step

Claims (6)

(S10) of grinding the motif leaves to form powders, a step (S20) of preparing a grinding powder for grinding the grits to form powders, a step (S30) of producing glutinous rice powder by grinding the glutinous rice to form powders, (S100) for preparing a premix comprising a pre-mix step (S40) in which a pre-mix is completed by mixing a pre-mix with a mottivoli powder, a chalky powder, glutinous rice powder, salt and sugar,
A premix kneading step (S200) in which lukewarm water is mixed with the prepared premix and kneaded,
A pre-mix aging step (S300) in which the pre-mix dough is housed in a plastic pack and aged at room temperature,
A dendritic shape finishing step (S400) for dividing the aged premix dough and completing a dendritic shape,
(S500) in which the dough is kneaded in boiling water,
A soft power step (S600) for cooling the cooked dough into cold water,
A step S800 of manufacturing a soybean paste concentrate for making soybean concentrate to be buried at the bottom,
A step S900 of dull surface finishing step of raising the dull end of the heated fan so that the dull end surface becomes coarse so that the dart end source seeps and adheres,
(Step S700) in which the frost is buried in the cooled stream,
A source material preparation step (S1010) for preparing water, soy sauce, sugar, a syrup, and starch, a heating step (S1020) of heating a source material containing water, soy sauce, sugar, , A starch addition step (S1030), a viscosity formation step (S1000) including a viscosity formation step (S1040) for heating until a thick viscosity is formed,
(S1100) in which the finished tongue source is cooled at room temperature or in a refrigerated room,
The manufacturing process S10 of the mottling leaf powder
(S11) for separating the petiole from the mottled leaf to form a powder by grinding the mottled leaf, and a step for sterilization of the mottled leaf to precipitate the mottled leaf in 0.05% of salt water for 2 hours to wash the mottled leaf separated from the petiole (S12a), which includes a step S12a of rinsing the precipitated mottled leaf (S12a) and a rinsing step (S12b) of rinsing the precipitated mottled leaf with cold water, a mottled leaf truncation step (S13) (S14) for 10 minutes in boiling water to which the leaves are boiled, a primary drying step (S15) for removing the moisture of the primary leaves and drying at 40 DEG C for 12 hours, and a primary drying step (S16) drying the mixture at 70 DEG C for 12 hours and then allowing the mixture to stand for 1 hour to dry with residual heat, and (S17) milling the dried mushroom to a milling step,
The Kong Kong production step (S800)
An impurity removing step (S810) for removing impurities from the soybeans by pouring water into the soybean beans, boiling the soybeans by heating, boiling the boiled water,
Pouring water to the eastern beans from which the impurities have been removed, boiling the eastern beans (S820)
When the eastern bean is boiled and spreads, it boils up the boiling water and reduces the heating temperature,
(S840) in which the eastern beans are cooled at room temperature by removing the eastern beans,
(S850) for drying the eastern beans in the dryer,
And an east soybean powder step (S870) of grinding the dried eastern bean to produce a powder,
In the eastern bean drying stage (S850), the dryer dries the eastern beans at 70 degrees Celsius for 15 hours,
(S800) comprises an eastern beans residual stage (S860) in which the eastern beans dried in the eastern bean drying step (S850) are left in the dryer for one hour to dry with residual heat (S860) A method for manufacturing a saddle stitch.
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