KR101934285B1 - Preparation Method of Rice Cake Comprising Cirsium setidens namul - Google Patents

Abstract

The present invention relates to a method for preparing a tsunami (rice gruel) to which gonadal herb and leaf are applied.
According to the embodiment of the present invention, it is possible to produce a tsunami rice cake which is wrapped around a gonade cake containing a gonad seed by using a gonad leaf dipped in a gonad, and while maintaining the taste and flavor of the gonade, There is an effect that can provide the gonadal tsukkok which provides the efficacy.

Description

Preparation method of Rice Cake Comprising Cirsium < RTI ID = 0.0 > setidens <

The present invention relates to a method for preparing a tsunami (rice gruel) to which gonadal herb and leaf are applied.

Rice cakes are a kind of food that is popular for eating at past festivals or at home events. Recently, however, the number of middle-aged people who eat rice cakes as a substitute for breakfast is increasing. However, it is common that the contents of rice cake are made with bean paste, mung bean, and roasted sesame seeds, and the main ingredients of functional plants, which are attracting attention for health promotion such as nutrient intake and prevention of adult diseases, are used as rice cakes The case is rare.

As a traditional food, rice cakes pursue a different texture and aesthetic as the generation moves, while nutritional considerations become stronger. In this way, the process of making rice cake is going through a process of diversifying the additive materials considering various additive plants and nutrients.

Since rice cake has a different aesthetic sense depending on the know-how of the processed rice cake, and since the reputation of the manufacturer or the manufacturer and the manufacturing know-how are believed, the conventional rice cake making method and the simple material coating alone can not satisfy the taste of the consumer .

Korean Patent Publication No. 10-2004-0089988

Disclosure of the Invention The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a method of manufacturing a rice cake of the type that wraps around a gonadal rum cake containing a gherkin herb using a ghred leaf dipped in fir, While maintaining the taste and flavor, and to provide the efficacy of leaves and leaves.

As a means for solving the above-mentioned problems, an embodiment of the present invention provides a process for producing a grated salted tassel having a structure in which gonadal leaves are wrapped around the outside of rice cakes.

That is, after the rice is called water, the water is drained and salt is added; A step of putting the rice having been subjected to the one step into a steam container, opening the steam container, performing a first steam process, closing the steam container, and performing a second steam process; A third step of forming the second thickened dough by forming the first thickened rice dough in the second step and adding the flour at a normal temperature to the second thickened dough; A fourth step of embodying a third thickening paste by adding dehydrated grenadine to the second thickening dough produced in step 3; Measuring and cutting the third thickened dough produced in step 4, inserting pine nut and sunflower seed into the inner part, And a sixth step of wrapping the rice cake formed in the above step 5 with a jacket blade made by dipping in water drenched in chrysanthemum flower.

Particularly, in the present manufacturing process,

a) dipping the chrysanthemum in water to form a needle index from which the chrysanthemum is removed, with 20 parts by weight of chrysanthemum per 100 parts by weight of water; b) adding 5 parts by weight of salt and 5 parts by weight of sugar to 100 parts by weight of the water; c) dipping the gonad leaf for 5 to 7 hours in the saliva index of step b); d) dewatering the gonad leaf after step c).

Furthermore, it is possible to provide a method for producing gondola tasselmeat having a water content of 10-20% in the gondola leaves in step d).

According to the embodiment of the present invention, it is possible to produce a tsunami rice cake which is wrapped around a gonade cake containing a gonad seed by using a gonad leaf dipped in a gonad, and while maintaining the taste and flavor of the gonade, There is an effect that can provide the gonadal tsukkok which provides the efficacy.

FIG. 1 is a process flow chart showing a manufacturing process of a gondola-tassel-shaped rice cake according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, which will be readily apparent to those skilled in the art. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. In order to clearly explain the present invention in the drawings, parts not related to the description are omitted, and similar parts are denoted by similar reference numerals throughout the specification.

FIG. 1 is a process flow chart showing a manufacturing process of a gondola-tassel-shaped rice cake according to an embodiment of the present invention.

Referring to FIG. 1, the manufacturing process of the gonade wax cake according to the embodiment of the present invention can be divided into a process of manufacturing a gonade leaf surrounding the rice cake, and a process of producing a rice cake including a gonade.

1. Preparation process of ghred leaves

The gonad leaf applied to the gonad seed rice cake according to the embodiment of the present invention can be prepared by the following process.

B) 10 parts by weight of salt is added to 100 parts by weight of water, 100 parts by weight of water is added to 100 parts by weight of water, Adding 10 parts by weight of sugar, and then c) dipping the ghredra leaf in the saliva of step b) for 5 to 7 hours, d) dehydrating the ghred leaf after the step c) do.

In this case, in the process of step a), the gonad leaf may be used by thawing the frozen gonad leaf, or may be used by washing the gonad leaf.

Furthermore, in the case of chrysanthemums, the main ingredient for providing a needle index for immersing the ghred leaf is to immerse the ghred leaf in the needle index so that the active ingredient of the chrysanthemum can permeate.

It is highly effective in relieving headaches, fever, thirst and anorexia, and contains Robinin. Robinin, a flavonoid, exhibits diuretic action and hypotonic action, and is effective against acute and chronic nephritis, renal sclerosis, renal NOS, kidney disease, cystitis, gallstone disease, and abnormal uterine bleeding.

In the present embodiment, the rice blossom is immersed in water to form a needle index by which the rice blossom is removed, and 20 parts by weight of rice blossom can be prepared for 100 parts by weight of water. In this case, 5 parts by weight of salt and 5 parts by weight of sugar may be added to 100 parts by weight of the water.

Immerse the gonad leaf that has been thawed for 5 to 7 hours on the prepared needle index. If it is immersed for less than 5 hours, the component of the flower does not sufficiently penetrate. If it exceeds 7 hours, the gonad leaf is disintegrated and becomes unstable as a wrapping member.

Thereafter, the gonad leaf is dewatered so that the moisture content is 10 to 20%. This is because when the moisture content is less than 10%, the wrapping material is easily crumbled and crumbles easily, and when the moisture content is more than 20%, the wrapping material is too moist and the texture is deteriorated.

2. Manufacturing process of gondola rice cakes

A gondre rice cake to be applied to a gondola leaf as a wrapping member manufactured by immersing in water dipped in gastric foliage can be prepared by the following procedure.

First, after the rice is called water, the rice having been subjected to the first step of adding water and the salt is added to the steam container, the lid of the steam container is opened and the first steam process is performed, A second step of closing the lid of the rice bran and performing a second steaming step, a third step of forming a second thickened rice dough by forming the first rice dough in the second step, cooling the rice at a normal temperature and adding wheat flour, Adding the dehydrated ghrelin herb to the second thickened dough produced in step 3 to implement a third thickened dough, measuring and cutting the third thickened dough produced in step 4 above, and pine nuts and sunflower seeds And 5 steps of molding by insertion.

Specifically, the step 1 is a step of implementing a dough forming a rice cake, and rice is used as a main material. It is preferable to apply glutinous rice, but it is also possible to apply general rice. Glutinous rice is good for people with bad digestion and absorption, bad for stomach, good for people who are not good digestion because their stomach is warm. It is rich in minerals and vitamins, and regulates unbalanced nutrients. It fermentes in the large intestine to produce nausea, inhibiting the development of colorectal cancer, and lowering blood cholesterol. Because it keeps moisture, it prevents constipation and insulin secretion to prevent adult diseases such as obesity, hypertension and arteriosclerosis.

After washing glutinous rice (hereinafter referred to as "rice") with water, it is dewatered in water, drained, and added with salt to ensure shelf stability at the same time. It is preferable to add 1 to 3 parts by weight of salt to 100 parts by weight of rice.

In the second step, the rice having been subjected to the first step is placed in the steam container, the lid of the steam container is opened, the first steam process is performed, and then the lid of the steam container is closed and the second steam process is performed. In order to increase the density and viscosity of the dough, the first steam is opened and the lid of the steamer is opened, and the second steam is the lid of the steamer. It is desirable to close and perform.

The above-mentioned first steam is 30 to 40 minutes, and the second steam is 30 to 60 minutes. When the ratio of the steamed time to the steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed rice is 1: (1 ~ 2), the ratio of steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed.

Thereafter, in step 3, the rice grown through step 2 is formed into a first thickened dough, and the second thickened dough is formed by adding wheat flour at normal temperature. In this case, it is preferable to add 5 to 10 parts by weight of wheat flour to 100 parts by weight of the first thickening dough so that the second thickening dough can be realized. If the flour is added outside of the above range, it will act as a factor for dropping the texture, resulting in deteriorating the merchantability.

The process of the fourth step is performed by adding dehydrated gondre herb to the second thickened dough produced by the third step to implement the third thickened dough. In this case, it is preferable to use a gondola herb which has been dehydrated to remove moisture as much as possible. The water content of the dehydrated ghrelin herb is most preferably about 5 to 10%, and when it is outside this range, the viscosity of the thickening dough is inhibited. It is preferable to add 5 to 10 parts by weight of the gonadal herb to 100 parts by weight of the second thickened dough, because the fragrance of the soft gonadal herb can be enhanced without deteriorating the texture and nutrition and aesthetics can be enhanced. There are many carbohydrates, proteins, calcium and vitamin A in the gondre herbs, and it is good for prevention of adult diseases. Also, the juice of the gondoli leaf has a cleaning effect. Thereafter, the third thickened dough may be further subjected to a process of increasing the viscosity through punching and cooling at room temperature.

Thereafter, the third press dough is compressed, the third press dough produced by step 4 is measured and cut, and five steps of molding the insert die and inserting the beads and nuts are carried out. This process can be realized by inserting 5 to 10 parts by weight of roasted sunflower seeds into 100 parts by weight of the measuring instrument cut and measured in the third press dough.

Pine nut is higher in iron content than walnut, and is a symbolic food characterized by abundant nutrition and delicious taste. In addition, oleic acid, linolenic acid, lyolenic acid, and unsaturated fatty acids are abundant, which improves skin elasticity, and is effective in improving blood stemming stamina.

In addition, sunflower seeds contain a large amount of vitamins A and E, increase the absorption of proteins, fats and calories nutrients, and increase immunity to disease. It is good digestion, it is warm, and it improves blood circulation and is effective for camellia hardening.

[Example 1]

The seedlings applied to the wrapping were prepared, and 200g of rice blossom was immersed in 1000g of water. 100g of salt and 100g of sugar were added to the above water to prepare a saliva index. Thereafter, the ghred leaf was soaked in the stomach index for 6 hours, and then the ghred leaf was dewatered to form a moisture content of 15%.

2 L of water was added to 1000 g of rice and it was called for 8 hours. Then, water was drained, 20 g of salt was added, the lid was opened for 30 minutes, the lid was closed and the lid was steeped for 60 minutes.

Thereafter, 1000 g of the first thickened dough was formed using steamed rice, and 50 g of flour was added to form a second thickened dough. Then, the goredrain was dewatered, and 60 g was added to form a third thickened dough.

The third gyuta dough was measured and cut into 100 g of pellets and 10 g of roasted sunflower seeds were added to mold the ghdra rice cake.

[Example 2]

The gondola leaves to be used as the wrapping material were prepared in the same manner as in Example 1 except that the immersion time of the gondola leaves was 5 hours and the moisture content was 10%.

In the case of the gondola rice cake, a gondola rice cake was prepared by the same procedure as in Example 1 except that 500 g of glutinous rice, 10 g of salt, 25 g of wheat flour and 30 g of gonadal herb were used.

[Example 3]

The gonad leaf used as the wrapping member was prepared in the same manner as in Example 1 except that the immersion time of the gonad leaf was set to 7 hours and the moisture content was 20%.

In the case of a gondola rice cake, a gondola rice cake was prepared according to the same procedure as in Example 1, except that 250 g of glutinous rice, 5 g of salt, 20 g of flour and 15 g of ghrelin were used.

[Example 4]

The gonad leaf to be used as the wrapping member was prepared in the same manner as in Example 1 except that the immersion time of the gonad leaf was set to 6 hours and the moisture content was 20%.

The same procedure as in Example 1 was carried out except that in the case of the gondola rice cake, 250 g of rice, 5 g of salt, 20 g of wheat flour and 15 g of ghreaves were used, and the first steamed steam was 40 minutes and the second steamed steam was 40 minutes I made rice cakes by.

[Example 5]

The gondola leaves to be used as the package member were prepared in the same manner as in Example 1 except that the immersion time of the gondola leaves was set to 5 hours and the moisture content was 20%.

The same procedure as in Example 1 was carried out except that raw materials prepared from 500 g of rice, 10 g of salt, 25 g of wheat flour and 30 g of ghreb nodule were used, and the first steamed steam was 40 minutes and the second steamed steam was 40 minutes Made a gondola rice cake.

[Comparative Example 1]

The same materials and manufacturing method as in Example 1 were applied to produce rice cakes, but rice cakes were prepared without the addition of sunflower seeds. In the case of the package member, the leaflet was used without applying the needle index to the petal leaf.

[Comparative Example 2]

The same materials and manufacturing methods as in Example 1 were applied to produce rice cakes, but no rice leaves were applied, and rice cakes having no wrapping structure were produced.

Each sample was subjected to sensory evaluation such as taste, color, and palatability according to the gondola rice cake produced according to Examples 1 to 5, and the results are shown in Table 1 below.

The results of the sensory evaluation performed by the 5-point scaling method for each sample of the panel having excellent taste of 30 persons are shown in Table 1 below. In all the test items, Comparative Example 1 (no petal needle induration index) and Comparative Example 2 (No gonad leaf application), it was evaluated as excellent in all respects.

Item color flavor Scent Texture Comprehensive preference map Example 1 4.5 4.5 4.7 4.7 4.6 Example 2 4.4 4.6 4.8 4.5 4.6 Example 3 4.5 4.6 4.9 4.6 4.7 Example 4 4.4 4.4 4.8 4.5 4.5 Example 5 4.5 4.6 4.6 4.5 4.6 Comparative Example 1 4.3 4.1 4.0 4.2 4.2 Comparative Example 2 3.0 4.0 4.1 4.1 3.8

(Numerical values of taste, color, and preference in Examples 1 to 5 and Comparative Examples 1 and 2 which are experimental groups in Table 1 are obtained by dividing the sum of panel scores by the number of panels and then rounding off to two decimal places The higher the value, the better the sensuality.)

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, And such variations and modifications are intended to fall within the scope of the appended claims.

Claims (3)

A gondola rice cake with a gondola leaf wrapped in a gondola rice cake was prepared,
After the rice is soaked in water, water is removed and salt is added to 1 to 3 parts by weight of salt to 100 parts by weight of rice;
The unshaved rice having been subjected to the first step is placed in the steam container, the lid of the steam container is opened, the first steam process is performed, the lid of the steam container is then closed, and the second steam process is performed. 30 to 40 minutes for the second steam and 30 to 60 minutes for the second steam;
The second step of dough is formed by forming the first thickened dough in the second step and adding the flour to the first thickened dough by cooling at room temperature. The flour is added to the first thickened dough in an amount of 5 to 10 parts by weight To form a second thickened dough;
A fourth step of adding a gonad powder having a moisture content of 5 to 10% to the second thickened dough produced by the third step to form a third thickened dough;
Measuring and cutting the third thickened dough produced in step 4, inserting pine nut and sunflower seed into the inner part,
And 6) wrapping the rice cake formed in the above step 5 with a jacket blade made by dipping in water drenched in chrysanthemum flower,
In the sixth step,
a) immersing the chrysanthemum flower in water to form a needle index from the chrysanthemum flower, wherein 20 to 40 parts by weight of chrysanthemum flower is used per 100 parts by weight of water;
b) adding 10 parts by weight of salt and 10 parts by weight of sugar to 100 parts by weight of the water;
c) immersing the gonad leaf for 5 to 7 hours in the saliva index of step b);
d) dehydrating the ghred leaves after the step c), and realizing the moisture content of the ghreaves to 10 to 20% to realize the ghrend leaves for the outer shells.
Method for manufacturing gondola tsunami rice cake. delete delete

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