KR101960326B1 - Method for manufacturing sorghum short rib patties and the sorghum short rib patties manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a rice cakes and a method for manufacturing the same, which can promote a digestion by providing a new texture and taste by using millet, and it relates to a rice cakes which are prepared by finely chopping or finely chopping the oil, In a ratio of 5: 5, and then putting them on chopped garlic; A second step of mixing the same amount of maltose and millet powder with water and then cutting and heating for a long time to prepare a sour taste tonic; A third step of mixing the soy sauce, the Aronia powder, the Aronia blue, the black garlic blue, and the millet powder into the squeezed wheat flour prepared in the second step to prepare a tteokgalbi sauce; The fourth step is to prepare the rice puddings after the rice is cooked in water and cooked; And a fifth step of mixing the tsukbabi sauce prepared in the third step and the broth prepared in the fourth step into a tsukbabi prepared in the first step, Which is a kind of rice cake.

Description

METHOD FOR MANUFACTURING SAKURA TEKKALBI AND METHOD FOR MANUFACTURING THE SURGERY RETROGRAPHIC {

The present invention relates to a method for producing a tortoise shell and a tortoise shell, and more particularly, to a method for manufacturing a tortoise shell having a fresh texture and using it to promote digestion and a method for producing the same.

Sorghum (Sorghum) is a perennial herb that is consumed mainly for edible purposes and is one of the earliest growing crops in Korea, along with crude, blood, and capers. Sorghum is less conducive to land, It is a high-yielding crop that is able to overcome and adapt to natural conditions.

Sorghum is the most grown in dry areas originating in tropical Africa and cultivated as grain sorghum, sorgo and broom-corn depending on the application. Asia, Africa and Central America It is the main food resource cultivated in the region. Syrup is an important grape following rice, barley, wheat and corn. It contains a large amount of active ingredients such as dietary fiber and phenolic compounds. Most of the phenolic compounds are known as flavonoids. Studies on the physiological function of sorghum have been reported. The polyphenol extract of sorghum has been reported to have strong antimutagenic properties and has been reported to inhibit HMG-Co A reductase activity, an enzyme involved in the antioxidative and cholesterol biosynthesis of sorghum.

In addition, studies on the functionality of sorghum have been carried out by studying the antioxidative and antimicrobial activities of 25 kinds of sorghum by methanol fractionation, sequential solvent fractionation, studies on the antioxidant activity of sorghum anthocyanin, And phenolic compounds such as flavonoids and tannins.

In addition to industrialization, environmental pollution, smoking, drinking and so on generate active oxygen, and active oxygen accumulated in the body causes irreversible destruction of lipids, proteins, sugars and DNA, As a result of researches on the various physiological activities of natural foods, there have been reported studies on natural and bioactive substances, Interest in efficacy is increasing.

Accordingly, a variety of natural foods and processed foods have been developed for ingesting the efficacy of physiologically active substances of sorghum, and they have been mainly used for drinking alcohol, rice cake, bread, tofu, But the development of various processed foods using sorghum is insufficient because it is limited to those for drinking tea.

It is said that it is made into a grilled dish, which is made by grinding it in a way that it is made in a way that it is made with grilled meat. It is made with grilled meat, .

According to the conventional technology, the rice cake is a method of using the seasoning added with ginger, garlic, and plum to soften the meat, or the method of using the unique soup or the sauce, which is a method of softening or moistening the texture of the rice cake, There is a problem in that it can not provide a new texture to itself and can not be distinguished from the fundamental taste.

In addition, since the rice cake according to the prior art is produced by mixing marbles or mixed meat with marinade sauce, when the grill is cooked in a grill and is full of oil, it becomes stiff and tasteless and the consumers quickly become tired, have.

On the other hand, there is a prior art in which some millet powder is added in the manufacture of rice cakes, but this prior art is only to use a small amount of millet powder in the sauce for the use of sorghum, so that a new and improved texture and rich taste Can not be provided.

KR 10-1072839 B1 (Registered on October 6, 2011) KR 10-2015-0014799 A (published Feb. 2015.) KR 10-2011-0109320 A (published on 10.06.2011) KR 10-1484636 B1 (Registered on January 13, 2015) KR 10-1439518 B1 (Registered on April 2, 2014) KR 10-1164930 B1 (Registered July 5, 2012) KR 10-1267449 B1 (2013.05.20. Registration)

Chae, Kyung-Yeon, and Jin-Sook Hong. "Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour." Korean journal of food and cookery science 22.3 (2006): 363-369. Dykes, Linda, and Lloyd W. Rooney. "Sorghum and millet phenols and antioxidants." Journal of Cereal Science 44.3 (2006): 236-251.

Accordingly, the present inventor has intensively focused on solving the limitations and problems of conventional tteokgalbi and its manufacturing method considering the above-mentioned matters in order to develop a new tteokgalbi which can provide new and improved texture and rich taste in tteokgalbi As a consequence, the invention has been invented as a result of constant research.

Therefore, the technical problem and object to be solved by the present invention are to provide a new and improved texture and rich taste by using sorghum, and also to lower cholesterol by ingesting physiologically active substances together, thereby helping to prevent lifestyle diseases such as diabetes and cardiovascular diseases Which is capable of providing rice cakes, as a health food, and a method for producing the same.

In addition, another technical problem and object to be solved by the present invention is to provide a method of manufacturing a rice cake cake which is not easily tired due to a unique and fresh texture which is less stiff, And a method for producing the same.

In order to accomplish the above object, the present invention provides a method of manufacturing a tortoise shell and a method of manufacturing the same, wherein the tortoise shell is produced by cutting oil into finely chopped or chopped ribs, grinding the fillet at a ratio of 5: 5, A first step of placing on garlic; A second step of mixing the same amount of maltose and millet powder with water and then cutting and heating for a long time to prepare a sour taste tonic; A third step of mixing the soy sauce, the Aronia powder, and the millet powder into the squeezed wheat flour prepared in the second step to prepare a rice cakes seasoning; The fourth step is to prepare the rice puddings after the rice is cooked in water and cooked; And a fifth step of mixing the tteokgalbi sauce prepared in the third step and the broth prepared in the fourth step in the first step and mixing the tanggalbi sauce prepared in the fourth step and the tanggalbee.

At this time, in the first step, it is preferable to further add pepper.

Further, it is preferable to further add Aronia blue or black garlic blue as the above-described tortoiseshell sauce.

INDUSTRIAL APPLICABILITY As described above, the present invention has the advantage of being able to provide a tortoise cake having a relatively simple and yet fresh texture.

In addition, the present invention has the effect of promoting digestion by chewing for a long time because it gives a feeling of softness and moistness due to the texture of the rice pudding of the rice pudding,

In addition, the present invention has an effect of contributing to the health of the people by increasing the consumption rate of sorghum as a health food by using the sorghum which is limited in its use, such as rice gruel or rice cake.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.

BRIEF DESCRIPTION OF THE DRAWINGS The same features of the Figures represent the same reference symbols wherever possible. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. , ≪ / RTI > equivalents, and alternatives. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. It is to be understood that the same terms as those defined in the commonly used terms are defined in consideration of the functions of the present invention and are to be construed in accordance with the technical idea of the present invention and the meaning commonly understood or commonly recognized in the technical field And is not to be construed as an ideal or overly formal sense unless expressly defined to the contrary.

Hereinafter, a method for manufacturing a tortoise cake according to the present invention will be described in detail with reference to the drawings.

FIG. 1 is a view showing a process of manufacturing a tortoiseshell bean curd according to the present invention. In step 101, the beef tortillas are minced or prepared to prepare tortillas. At this time, it is preferable to grind the same amount of fillet to the ribs to mix and taste. It is advisable to use the fillet after removing the oil.

Next, in step 103, the rice dumpling prepared in step 101 is placed on chopped garlic. Further, pepper is preferably added.

Next, in step 105, hydrolyzate is prepared. It is acceptable to make a prefecture in advance. Saury is prepared by mixing the same amount of malt and sorghum powder with water, then cutting and heating for a long time.

Next, in step 107, the ricotta seasonings are prepared. The rice cake seasoning is prepared by mixing the soy sauce, the Aronia powder and the millet powder with the sourdough prepared in step 105. At this time, it is possible to further add the blue rice bran or the black garlic blue or both of them to the above-described cicadas seasoning.

Next, in step 109, the rice is poured into water and then cooked to prepare rice pudding. The rice paddy rice according to the present invention gives the rice paddy rice according to the present invention a soft and moist feel to the rice paddy texture of the rice paddy, which matches with the rice paddy rice. The rice paddy has a fun rather than difficult to chew for a long time.

Finally, in step 111, the rice cake relish prepared in step 107 and the rice and seaweed prepared in step 109 are mixed with rice cakes.

Hereinafter, a method of manufacturing a spineless rugby pan according to the present invention will be described in more detail with reference to a preferred embodiment.

In step 101 of FIG. 1, when finely chopping or finely chopping the chopped meat, 500 g of chopped meat is grinded against 500 g of chopped meat.

Next, in step 103, the pork mushroom prepared in step 101 is placed in 50-100 g of minced garlic for 30-60 minutes. It is preferable to add about 10-20 g of pepper.

Next, in step 105, hydrolyzate is prepared. It is acceptable to make a prefecture in advance. Syrup is prepared by adding 150-250 g of sorghum powder to 150-250 g of malt, 3 to 5 hours after sieving for 5-10 hours, for 3 liters of water.

Next, in step 107, the ricotta seasonings are prepared. The rice cake seasoning is prepared by mixing 100-200g of soy sauce with 100-200g of soy sauce, 50-100g of Aronia powder, 50-100g of Aronia blue, 50-100g of Black Garlic blue and 50-100g of Sorghum powder.

Next, in step 109, the rice is poured into water for 5-10 hours, and then cooked to prepare broth.

Finally, in step 111, the rice cake relish prepared in step 107 and the rice and seaweed prepared in step 109 are mixed with rice cakes.

At this time, it is preferable that 100 to 150 g of the rice bran prepared in the fourth step is mixed with the rice bran meal prepared in the first step and the rice bran meal seasoned in the third step to make the rice cake.

As described above, the method of manufacturing a mushroom ritual bite according to the present invention lowers cholesterol by ingesting physiologically active substances together with a new and improved texture and a rich taste by using millet, and is useful as a diabetic, It is also possible to provide rickettsia as a health food for prevention.

In addition, the process for producing the rye-tangkabi according to the present invention provides not only a mellow taste but also a mellow taste that is not so stiff, moist and opaque as compared with the previous ryegabi, and is not easily tired due to a unique and fresh texture, .

In addition, the method for manufacturing the mulberry biscuits according to the present invention and the mulberry biscuits of the mulberry biscuits give a feeling of softness and moistness due to the texture of the mulberry biscuits mixed with the ribs, .

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. Therefore, the scope of the present invention should not be limited by the described embodiments, but should be determined by the scope of the appended claims and equivalents thereof.

Claims (5)

The first step is to remove the oil from the chopped or chopped ribs, grind the fillet in a weight ratio of 5: 5 and mix with the chopped garlic.
A second step of mixing the same amount of maltose and millet powder with water and then cutting and heating for a long time to prepare a sour taste tonic;
A third step of mixing the soy sauce, the Aronia powder, and the millet powder into the squeezed wheat flour prepared in the second step to prepare a rice cakes seasoning;
The fourth step is to prepare the rice puddings after the rice is cooked in water and cooked; And
And a fifth step of mixing rice cakes with spices prepared in the third step and rice cakes prepared in the fourth step with rice cakes which have been dipped in the first step.
The method according to claim 1,
In the first step, pepper is further added.
[3] The method according to claim 1,
And further adding Aronia blue.
[4] The method of claim 3,
And further adding black garlic blue.
5. A process for producing coryneform bran, produced by the process according to any one of claims 1 to 4.

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