KR101957511B1 - Method for making songpyeon containing korean angelica - Google Patents

Method for making songpyeon containing korean angelica Download PDF

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KR101957511B1
KR101957511B1 KR1020160132499A KR20160132499A KR101957511B1 KR 101957511 B1 KR101957511 B1 KR 101957511B1 KR 1020160132499 A KR1020160132499 A KR 1020160132499A KR 20160132499 A KR20160132499 A KR 20160132499A KR 101957511 B1 KR101957511 B1 KR 101957511B1
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angelica
preparing
mixing
ginseng
rice
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KR20180040790A (en
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이연순
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Cereal-Derived Products (AREA)

Abstract

개시되는 당귀를 함유한 송편 제조방법은, 당귀뿌리와 당귀잎 및 불린 쌀을 준비하는 제1단계; 상기 당귀뿌리와 상기 당귀잎을 혼합한 후 갈아서 100~150 메쉬의 입자크기를 가지는 당귀분말을 준비하는 제2 단계; 상기 불린 쌀을 갈아서 300~400메쉬의 입자크기를 가지는 쌀가루를 준비하는 제3 단계; 상기 당귀분말과 상기 쌀가루를 1:5~7의 중량비로 혼합하여 당귀 반죽을 준비하는 제4 단계; 밤, 팥, 호두, 땅콩, 아몬드 및 해바라기씨를 포함하는 그룹에서 선택된 어느 하나 또는 둘 이상의 혼합물과 꿀을 5:1의 중량비로 혼합하여 속고물을 준비하는 제5 단계; 상기 당귀 반죽에 상기 속고물을 넣고 빚어 당귀 떡을 준비하는 제6 단계; 및 찜 솥의 내부 바닥에 물과 솔잎을 1:1의 중량비로 혼합하여 배치하고, 그 상부로서 상기 물과 상기 솔잎과 접촉되지 않는 높이에 상기 당귀 떡을 배치한 후 찌는 제7 단계;를 포함한다.A method for preparing a ginseng rosin containing angelica ginseng, comprising the steps of: preparing angelic roots, angelica leaves and roasted rice; A second step of preparing Angelica koreana powder having a particle size of 100 to 150 mesh after mixing the angelic root and the Angelica leaf; A third step of preparing rice flour having a particle size of 300 to 400 mesh by grinding the so-called rice; A fourth step of mixing the Angelica powder and the rice flour at a weight ratio of 1: 5 to 7 to prepare Angelica keiskei; A fifth step of mixing the honey and the selected one or two or more selected from the group consisting of chestnut, red bean, walnut, peanut, almond and sunflower seeds and honey in a weight ratio of 5: A sixth step of preparing the ginseng cake by filling the ginseng paste with the ginseng paste; And a seventh step of mixing the water and the pine needles at a weight ratio of 1: 1 on the inner bottom of the cook pot and placing the Angelica cunea at a height not contacting the water and the pine needles, do.

Description

당귀를 함유한 송편 제조방법{Method for making songpyeon containing korean angelica}FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a songpone containing Angelica gigantei (Japanese method for making songpyeon containing korean angelica)

본 발명(Disclosure)은, 당귀를 함유한 송편 제조방법에 관한 것으로서, 송편 제조에 사용되는 솔잎을 이용하여 당귀의 강한 향을 완화함은 물론, 송편의 건강기능성을 향상시킬 수 있는 당귀를 함유한 송편 제조방법에 관한 것이다.The present invention (Disclosure) relates to a method for producing a gangpyu-containing ganoderma, wherein the pine needle used in the production of ganoderma lucidum is used to alleviate a strong incense of Angelica gigas, The present invention relates to a method for manufacturing a piece of paper.

여기서는, 본 발명에 관한 배경기술이 제공되며, 이들이 반드시 공지기술을 의미하는 것은 아니다(This section provides background information related to the present disclosure which is not necessarily prior art).Herein, the background art relating to the present invention is provided, and they are not necessarily referred to as known arts.

최근 약용식물을 활용한 식품이 자주 소개되고 있으며, 시장에서도 많은 인기를 얻고 있다.Recently, foods utilizing medicinal plants have been introduced frequently and have gained popularity in the market.

당귀는 대표적인 약용 식물로, 몸의 물질대사 및 내분비 기능을 돕고, 혈액 순환을 좋게 하므로, 활력 증진을 통해 식욕을 증진시키며, 부인병 치료에 도움을 준다.Angelica is a representative medicinal plant. It helps metabolism and endocrine function of the body, improves blood circulation, promotes appetite through vitality, and helps in the treatment of women's diseases.

예전에는 산에서 채취했으나, 최근에는 재배를 통해 얻어지고 있다.In the past, it was taken from the mountains, but recently it has been cultivated.

당귀를 약용으로 재배하려면 꽃대를 키우지 않은 당귀를 수확해야 한다. 즉, 여러해살이 풀이지만 약초용은 꽃이 피기 전에 모두 캐야 한다. To grow angiosperms medicinally, you need to harvest angiosperms that do not grow. In other words, it is a perennial plant, but herbaceous plants must be eaten before flowers bloom.

당귀는 초기 성장이 아주 더디게 이루어지다가 어느 정도 자라는 6월 이후에는 왕성하게 큰다.The initial growth of Angelica gigas is very slow, but after June it grows to a certain extent.

당귀는, 주로 건강 쌈 채소로 잎을 많이 이용되는데, 연한 당귀 잎을 뜯어 상추쌈을 먹을 때 같이 곁들이면 색다른 향을 맛볼 수 있다.Angelica is a health-friendly vegetable mainly used for leaves, but when you eat the sweet pepper leaves and eat the lettuce, you can enjoy a different flavor.

당귀는 조선시대에 '승검초단자'라는 떡의 형태로 제조된 예가 있으며, 최근에는 이의 제조방법을 복원하여 시장에 소개한 예가 있다.In the Joseon Dynasty, there is an example in which it is manufactured in the form of a rice cake called "Seunggukcho" in the Joseon Dynasty.

승검초단자는, 승검초(당귀) 생엽을 찧어 찹쌀가루 섞어 찧은 후, 쑥구리 같이 삶아 곧 쳐 갠다. 그 다음 꿀팥소 넣어 꿀 묻혀 만들어 잣가루 묻혀 완성한 것이다.In the gungcheongchon terminal, the green leaves of Angelica gigas (Angelica gigas) are blended and mixed with glutinous rice flour, then boiled like wormwood and boiled. Then honey bean jam is put, honey is buried, and pine glue is buried and finished.

이러한 '승검초단자'는, 전통적이고 건강에 좋은 음식이라는 점에서 소비자들의 호기심을 유발하는 데는 충분하나, 당귀의 특유의 향기가 강하여 승검초단자를 1~2개 정도 취식한 후에도 그 향기가 입안에 오랜 시간 남아 있어, 승검초단자를 대중적인 식품으로 전파하는데 어려움이 있다.This' gunggwangcho 'is a traditional and healthy food, but it is enough to induce consumers' curiosity. However, it has a unique scent of Angelica giganta, There is time left, and it is difficult to propagate the terminal of the gungchungcho to the popular food.

1. 한국공개특허공보 제10-2008-0045771호1. Korean Patent Publication No. 10-2008-0045771

본 발명(Disclosure)은, 송편 제조에 사용되는 솔잎을 이용하여 당귀의 강한 향을 완화함은 물론, 송편의 건강기능성을 향상시킬 수 있는 당귀를 함유한 송편 제조방법의 제공을 일 목적으로 한다.Disclosure of the present invention is to provide a method for manufacturing a Songpin containing Angelica gigas, which can improve the health function of Songpyeon, as well as alleviate the strong incense of Angelicae gigas by using pine needle used for making Songpyeon.

여기서는, 본 발명의 전체적인 요약(Summary)이 제공되며, 이것이 본 발명의 외연을 제한하는 것으로 이해되어서는 아니 된다(This section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features).The present invention is not intended to be exhaustive or to limit the scope of the present invention to the full scope of the present invention. of its features).

상기한 과제의 해결을 위해, 본 발명의 일 태양(aspect)에 따른 당귀를 함유한 송편 제조방법은, 당귀뿌리와 당귀잎 및 불린 쌀을 준비하는 제1단계; 상기 당귀뿌리와 상기 당귀잎을 혼합한 후 갈아서 100~150 메쉬의 입자크기를 가지는 당귀분말을 준비하는 제2 단계; 상기 불린 쌀을 갈아서 300~400메쉬의 입자크기를 가지는 쌀가루를 준비하는 제3 단계; 상기 당귀분말과 상기 쌀가루를 1:5~7의 중량비로 혼합하여 당귀 반죽을 준비하는 제4 단계; 밤, 팥, 호두, 땅콩, 아몬드 및 해바라기씨를 포함하는 그룹에서 선택된 어느 하나 또는 둘 이상의 혼합물과 꿀을 5:1의 중량비로 혼합하여 속고물을 준비하는 제5 단계; 상기 당귀 반죽에 상기 속고물을 넣고 빚어 당귀 떡을 준비하는 제6 단계; 및 찜 솥의 내부 바닥에 물과 솔잎을 1:1의 중량비로 혼합하여 배치하고, 그 상부로서 상기 물과 상기 솔잎과 접촉되지 않는 높이에 상기 당귀 떡을 배치한 후 찌는 제7 단계;를 포함한다.According to an aspect of the present invention, there is provided a method for preparing a germinating ginseng containing angelica ginseng, comprising the steps of: preparing angelic roots, angelica leaves and roasted rice; A second step of preparing Angelica koreana powder having a particle size of 100 to 150 mesh after mixing the angelic root and the Angelica leaf; A third step of preparing rice flour having a particle size of 300 to 400 mesh by grinding the so-called rice; A fourth step of mixing the Angelica powder and the rice flour at a weight ratio of 1: 5 to 7 to prepare Angelica keiskei; A fifth step of mixing the honey and the selected one or two or more selected from the group consisting of chestnut, red bean, walnut, peanut, almond and sunflower seeds and honey in a weight ratio of 5: A sixth step of preparing the ginseng cake by filling the ginseng paste with the ginseng paste; And a seventh step of mixing the water and the pine needles at a weight ratio of 1: 1 on the inner bottom of the cook pot and placing the Angelica cunea at a height not contacting the water and the pine needles, do.

본 발명의 일 태양(aspect)에 따른 당귀를 함유한 송편 제조방법에서, 상기 제7 단계는, 상기 물과 상기 솔잎을 커버 하도록 구비되되, 복수의 통공을 가지며, 그 상면에 상기 당귀 떡이 배치되는 받침부재;를 가지는 것이 바람직하다.According to an aspect of the present invention, there is provided a method of manufacturing a piece of ginseng containing Angelica gangrene, wherein the step (7) comprises the steps of: covering the water and the pine needles with a plurality of through holes, And a support member provided on the base.

이와 달리, 본 발명의 일 태양(aspect)에 따른 당귀를 함유한 송편 제조방법에서, 상기 제7 단계는, 직경 최대 길이가 10mm인 구슬형으로 형성되고, 다공성의 편백나무 재질로 구비되며, 상기 물과 상기 솔잎 위에 설정된 높이로 적층 되어, 찜 과정에서 상기 솔잎의 향기가 함침 되며, 그 상면에 상기 당귀 떡이 배치되는 함침 부재;를 가지는 것이 바람직하다.Alternatively, in the method for producing a ginseng rosin containing Angelica gangrene according to an aspect of the present invention, the seventh step may be performed in a bead shape having a maximum diameter of 10 mm, And an impregnation member which is laminated with water and a pile set at a predetermined height, the smell of the pine needle is impregnated in the steam process, and the Angelica slippery rice cake is disposed on the upper surface thereof.

본 발명의 일 태양(aspect)에 따른 당귀를 함유한 송편 제조방법에서, 상기 당귀 뿌리는, 그 껍질이 벗겨지고 심이 제거된 상태로 준비되는 것이 바람직하다.In the method for producing a ginseng roots containing Angelica gangrene according to an aspect of the present invention, it is preferable that the Angelica root is prepared in such a state that its husk is peeled off and the shims are removed.

본 발명에 따르면, 당귀를 함유한 떡이 솔잎에 의해 쪄지게 되므로, 당귀 특유의 향을 완화할 수 있게 된다. According to the present invention, since the rice cake containing Angelica grisea is steamed by the pine needle, it is possible to alleviate the unique flavor of Angelica gigas.

본 발명에 따르면, 당귀를 함유한 떡이 쪄지는 과정에서 솔잎과 접촉되지 않으므로 떡에 달라붙은 솔잎을 제거하는 불편을 방지할 수 있다.According to the present invention, since the rice cake containing Angelicae is not in contact with the pine needle during the process of steaming, the inconvenience of removing the pine needle attached to the rice cake can be prevented.

본 발명에 따르면, 솔잎 추출물이 함침된 함침 부재를 경유하여 당귀를 함유한 떡에 전달되므로 효과적인 전달이 가능하게 된다.According to the present invention, since the pine leaf extract is transferred to the rice cakes containing Angelica gigas via the impregnated member impregnated with the pine needle extract, effective delivery is possible.

도 1은, 본 발명의 제1 실시형태에 따른 당귀를 함유한 송편 제조방법을 설명하기 위한 제조순서도.
도 2는, 도 1에서 당귀 떡을 쪄지는 상태를 설명하기 위한 도면.
도 3은, 본 발명의 제2 실시형태에 따른 당귀를 함유한 송편 제조방법을 설명하기 위한 제조순서도.
도 4는, 도 3에서 당귀 떡을 쪄지는 상태를 설명하기 위한 도면.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing flow chart for explaining a method for producing a Songpyeon containing Angelica gangrene according to a first embodiment of the present invention; FIG.
Fig. 2 is a view for explaining a state in which the Angelica slices are steamed in Fig. 1; Fig.
Fig. 3 is a manufacturing flow chart for explaining a method of manufacturing a piece of ginseng containing Angelica gangrene according to a second embodiment of the present invention. Fig.
Fig. 4 is a view for explaining a state in which the Angelica seasoned rice is steamed in Fig. 3; Fig.

이하, 본 발명에 따른 당귀를 함유한 송편 제조방법을 구현한 실시형태를 도면을 참조하여 자세히 설명한다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of a method for manufacturing a ginseng seedling containing Angelica gigantei according to the present invention will be described in detail with reference to the drawings.

다만, 본 발명의 사상은 이하에서 설명되는 실시형태에 의해 그 실시 가능 형태가 제한된다고 할 수는 없고, 본 발명의 사상을 이해하는 통상의 기술자는 본 개시와 동일한 기술적 사상의 범위 내에 포함되는 다양한 실시 형태를 치환 또는 변경의 방법으로 용이하게 제안할 수 있을 것이나, 이 또한 본 발명의 기술적 사상에 포함됨을 밝힌다.It is to be understood, however, that the scope of the present invention is not limited to the embodiments described below, and those skilled in the art of the present invention, other than the scope of the present invention, It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.

또한, 이하에서 사용되는 용어는 설명의 편의를 위하여 선택한 것이므로, 본 발명의 기술적 내용을 파악하는 데 있어서, 사전적 의미에 제한되지 않고 본 발명의 기술적 사상에 부합되는 의미로 적절히 해석되어야 할 것이다. In addition, the terms used below are selected for convenience of explanation. Therefore, the technical meaning of the present invention should not be limited to the prior meaning, but should be properly interpreted in accordance with the technical idea of the present invention.

도 1은, 본 발명의 제1 실시형태에 따른 당귀를 함유한 송편 제조방법을 설명하기 위한 제조순서도, 도 2는, 도 1에서 당귀 떡을 쪄지는 상태를 설명하기 위한 도면이다.Fig. 1 is a manufacturing flow chart for explaining a method for manufacturing a piece of ginseng including Angelica gangrene according to the first embodiment of the present invention, and Fig. 2 is a view for explaining a state in which the gingerbread portion is steamed in Fig.

도 1 및 도 2를 참조하면, 본 실시형태에 따른 당귀를 함유한 송편 제조방법(S100)은, 당귀뿌리와 당귀잎 및 불린 쌀을 준비하는 제1 단계(S110), 상기 당귀뿌리와 상기 당귀잎을 혼합한 후 갈아서 100~150 메쉬의 입자크기를 가지는 당귀분말을 준비하는 제2 단계(S120), 상기 불린 쌀을 갈아서 300~400메쉬의 입자크기를 가지는 쌀가루를 준비하는 제3 단계(S130), 상기 당귀분말과 상기 쌀가루를 1:5~7의 중량비로 혼합하여 당귀 반죽을 준비하는 제4 단계(S140), 밤, 팥, 호두, 땅콩, 아몬드 및 해바라기씨를 포함하는 그룹에서 선택된 어느 하나 또는 둘 이상의 혼합물과 꿀을 5:1의 중량비로 혼합하여 속고물을 준비하는 제5 단계(S150), 상기 당귀 반죽에 상기 속고물을 넣고 빚어 당귀 떡을 준비하는 제6 단계(S160) 및 찜 솥의 내부 바닥에 물과 솔잎을 1:1의 중량비로 혼합하여 배치하고, 그 상부로서 상기 물과 상기 솔잎과 접촉되지 않는 높이에 상기 당귀 떡을 배치한 후 찌는 제7 단계(S170)를 포함한다.1 and 2, a method (S100) for producing a germinated pomegranate containing Angelica gangrene according to the present embodiment includes a first step (S110) of preparing angelica root, Angelica gigas L. leaf and called rice, A second step S120 of grinding and mixing the leaves to prepare a Angelica powder having a particle size of 100-150 mesh, a third step S130 of grinding the so-called rice and preparing a rice flour having a particle size of 300-400 mesh A fourth step (S140) of mixing the Angelica powder and the rice flour at a weight ratio of 1: 5 to 7 to prepare an Angelica jute (S140); and a step of selecting any one selected from the group consisting of chestnuts, red beans, walnuts, peanuts, almonds and sunflower seeds Or a mixture of two or more ingredients and honey at a weight ratio of 5: 1 to prepare a chewy gum (S150); a sixth step (S160) of preparing the ginseng cake by filling the cheek paste with the chewing gum Water and pine needles were mixed in a weight ratio of 1: 1 to the inner bottom of the pot And arranging the Angelica truffles at a height that does not contact the water and the pine needle as an upper part thereof, and then a step (S170).

제1 단계(S110)에서, 당귀뿌리는, 그 껍질이 벗겨지고 심이 제거된 상태로 준비되는 것이 바람직하다. In the first step (S110), it is preferable that the root of Angelica gigas is prepared in such a state that its shell is peeled off and the core is removed.

이는 완성된 떡을 취식할 때 이물감이 발생 되는 것을 방지하기 위함이다.This is to prevent the occurrence of a foreign body feeling when the finished rice cake is taken.

제2 단계(S120)에서, 당귀뿌리와 당귀잎은, 건조되지 않은 자연상태의 것으로 준비되는 것이 바람직하다. In the second step (S120), it is preferable that the Angelica sp. Root and the Angelica spp. Are prepared in a natural state that is not dried.

한편, 제7 단계(S170)는, 물과 솔잎을 커버 하도록 구비되되, 복수의 통공을 가지며, 그 상면에 당귀 떡이 배치되는 받침부재(13)를 가지는 찜 솥(11)에 의해 이루어지는 것이 바람직하다.The seventh step S170 is preferably carried out by a hot pot 11 having a plurality of through holes and having a supporting member 13 disposed on the upper surface thereof for covering water and pine needles, Do.

이에 의하면, 당귀 떡이 물이나 솔잎에 직접 접촉되지 않으므로, 솔잎이 달라붙는 문제 방지된다. 또한, 가열에 의해 물에 함유되는 솔잎 추출물이 당귀 떡에 전달되어 솔잎 향기가 전달되므로 당귀 특유의 향을 완화할 수 있게 된다.According to this, since Angelicae does not come into direct contact with water or pine leaf, the problem of sticking of pine leaf is prevented. In addition, by heating, the pine leaf extract contained in water is transferred to the gingerberry cake, and the pine needle fragrance is transmitted, so that the unique flavor of the gingerberry can be alleviated.

도 3은, 본 발명의 제2 실시형태에 따른 당귀를 함유한 송편 제조방법을 설명하기 위한 제조순서도, 도 4는, 도 3에서 당귀 떡을 쪄지는 상태를 설명하기 위한 도면이다.Fig. 3 is a manufacturing flow chart for explaining a method for manufacturing a piece of ginseng including Angelica gangrene according to a second embodiment of the present invention, and Fig. 4 is a view for explaining a state in which the gingerbread portion is steamed in Fig.

도 3 및 도 4를 참조하면, 본 실시형태에 따른 당귀를 함유한 송편 제조방법(S200)은, 앞서 기술한 제1 실시형태와 대부분 동일하나, 제7 단계(S170)에서 차이를 가진다.Referring to Figs. 3 and 4, the method for manufacturing a Songpun (S200) containing Angelica gangrene according to the present embodiment is almost the same as the first embodiment described above, but differs in the seventh step (S170).

본 실시형태에서, 제7 단계(S270)는, 받침부재(13)를 대신하여, 함침 부재(23)가 구비되는 점에서 차이를 가진다.In the present embodiment, the seventh step (S270) is different in that the impregnating member 23 is provided instead of the supporting member 13.

함침 부재(23)는, 직경 최대 길이가 10mm인 구슬형으로 형성되고, 다공성의 편백나무 재질로 구비되며, 물과 상기 솔잎 위에 설정된 높이로 적층 되어 찜 과정에서 솔잎 추출물이 함침 되며, 그 상면에 당귀 떡이 배치된다.The impregnating member 23 is formed in a bead shape having a maximum diameter of 10 mm and is made of a porous unicooked wood material and is laminated at a predetermined height on the water and the pine needles and impregnated with the pine needles extract in the steaming process. Angelica rice cake is arranged.

이에 의해, 함침 부재(23)는 솔잎의 향기를 당귀 떡에 전달한다.Thereby, the impregnating member 23 transmits the fragrance of the pine needles to the ginger rice cake.

따라서, 앞서 기술한 바와 같이 본 실시형태에 따르면, 당귀 떡이 물이나 솔잎에 직접 접촉되지 않으므로, 솔잎이 달라붙는 문제 방지된다. 또한, 가열에 의해 물에 함유되는 솔잎 추출물이 당귀 떡에 전달되어 솔잎 향기가 전달되므로 당귀 특유의 향을 완화할 수 있게 된다.Therefore, as described above, according to the present embodiment, since the Angelicae Rice cake does not come into direct contact with water or pine needles, the problem of sticking to the pine needles can be prevented. In addition, by heating, the pine leaf extract contained in water is transferred to the gingerberry cake, and the pine needle fragrance is transmitted, so that the unique flavor of the gingerberry can be alleviated.

솔잎 추출물이 함침된 상태로 당귀 떡의 향을 완화하므로, 당귀 떡을 여러 번 찌더라도 당귀 떡의 향 완화효과가 일정하게 유지될 수 있다.Since the pine needle extract is impregnated, the fragrance of Angelicae Rice cake is alleviated, so that even if the Angelicae rice cake is steamed several times, the flavor reducing effect of Angelicae rice cake can be kept constant.

또한, 편백나무의 향 및 향균성이 더해져 건강기능성은 물론 당귀 떡의 향 완화효과가 더욱 향상된다.In addition, the fragrance and antibacterial properties of the white clover tree are added to improve health functionalities as well as the fragrance reducing effect of Angelicae Rice cakes.

Claims (4)

당귀뿌리와 당귀잎 및 불린 쌀을 준비하는 제1단계;
상기 당귀뿌리와 상기 당귀잎을 혼합한 후 갈아서 100~150 메쉬의 입자크기를 가지는 당귀분말을 준비하는 제2 단계;
상기 불린 쌀을 갈아서 300~400메쉬의 입자크기를 가지는 쌀가루를 준비하는 제3 단계;
상기 당귀분말과 상기 쌀가루를 1:5~7의 중량비로 혼합하여 당귀 반죽을 준비하는 제4 단계;
밤, 팥, 호두, 땅콩, 아몬드 및 해바라기씨를 포함하는 그룹에서 선택된 어느 하나 또는 둘 이상의 혼합물과 꿀을 5:1의 중량비로 혼합하여 속고물을 준비하는 제5 단계;
상기 당귀 반죽에 상기 속고물을 넣고 빚어 당귀 떡을 준비하는 제6 단계; 및
찜 솥의 내부 바닥에 물과 솔잎을 1:1의 중량비로 혼합하여 배치하고, 그 상부로서 상기 물과 상기 솔잎과 접촉되지 않는 높이에 상기 당귀 떡을 배치한 후 찌는 제7 단계;를 포함하되,
상기 제7 단계는,
직경의 최대 길이가 10mm인 구슬형으로 형성되고, 다공성의 편백나무 재질로 구비되며, 상기 물과 상기 솔잎 위에 설정된 높이로 적층 되어, 찜 과정에서 상기 솔잎의 향기가 함침 되며, 그 상면에 상기 당귀 떡이 배치되는 함침 부재;를 가지는 것을 특징으로 하고,
상기 당귀 뿌리는, 그 껍질이 벗겨지고 심이 제거된 상태로 준비되는 것을 특징으로 하는 당귀를 함유한 송편 제조방법.
A first step of preparing angelic roots, angelica leaves and so-called rice;
A second step of preparing Angelica koreana powder having a particle size of 100 to 150 mesh after mixing the angelic root and the Angelica leaf;
A third step of preparing rice flour having a particle size of 300 to 400 mesh by grinding the so-called rice;
A fourth step of mixing the Angelica powder and the rice flour at a weight ratio of 1: 5 to 7 to prepare Angelica keiskei;
A fifth step of mixing the honey and the selected one or two or more selected from the group consisting of chestnut, red bean, walnut, peanut, almond and sunflower seeds and honey in a weight ratio of 5:
A sixth step of preparing the ginseng cake by filling the ginseng paste with the ginseng paste; And
Mixing the water and the pine needles at a weight ratio of 1: 1 on the inner bottom of the cook pot, and placing the Angelica cunea at a height that does not contact the water and the pine needles as an upper part thereof, ,
In the seventh step,
Shaped pine needles having a maximum diameter of 10 mm and made of a porous unbleached wood material and laminated at a predetermined height on the water and the pine needles, the smell of the pine needles is impregnated in the steaming process, And an impregnation member in which rice cakes are arranged,
Wherein the Angelica root is prepared in such a state that its shell is peeled off and the core is removed.
삭제delete 삭제delete 삭제delete
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