KR102023684B1 - Manufacturing method for glutinous rise cake using embryo bud of rice - Google Patents
Manufacturing method for glutinous rise cake using embryo bud of rice Download PDFInfo
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- KR102023684B1 KR102023684B1 KR1020180000803A KR20180000803A KR102023684B1 KR 102023684 B1 KR102023684 B1 KR 102023684B1 KR 1020180000803 A KR1020180000803 A KR 1020180000803A KR 20180000803 A KR20180000803 A KR 20180000803A KR 102023684 B1 KR102023684 B1 KR 102023684B1
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- rice
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- A—HUMAN NECESSITIES
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- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- 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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B23—MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
- B23K—SOLDERING OR UNSOLDERING; WELDING; CLADDING OR PLATING BY SOLDERING OR WELDING; CUTTING BY APPLYING HEAT LOCALLY, e.g. FLAME CUTTING; WORKING BY LASER BEAM
- B23K9/00—Arc welding or cutting
- B23K9/16—Arc welding or cutting making use of shielding gas
- B23K9/167—Arc welding or cutting making use of shielding gas and of a non-consumable electrode
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H51/00—Forwarding filamentary material
- B65H51/02—Rotary devices, e.g. with helical forwarding surfaces
- B65H51/04—Rollers, pulleys, capstans, or intermeshing rotary elements
- B65H51/06—Rollers, pulleys, capstans, or intermeshing rotary elements arranged to operate singly
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H57/00—Guides for filamentary materials; Supports therefor
- B65H57/12—Tubes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H2403/00—Power transmission; Driving means
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Abstract
본 발명은 찹쌀가루를 체에 두번 내린 후, 반죽재료를 넣고 치대어가며 반죽한 다음, 보온 밥통에 30분 숙성하여 반죽을 완성하는 단계; 호박소를 일정량 분할하여 동그랗게 빚은 후, 상기 반죽으로 감싸 찹쌀떡을 빚은 다음, 전분가루를 묻히는 단계;로 구성되되, 상기 호박소는, 거피팥을 물에 네 시간가량 불려 깨끗이 불순물을 걸러낸 후, 상기 거피팥과 늙은 호박을 찜통에 쪄서 익힌 다음 절구에 찧은 다음, 상기 찧은 재료와 함께 소량의 쌀눈을 가마솥에 넣어 보슬보슬해질 때까지 저으면서 볶아서 제조되는 쌀눈 찹쌀떡의 제조방법을 제공하기 위한 것으로, 본 발명은 반죽과 앙금에 쌀눈을 첨가하고 앙금의 주재료를 호박으로 하는 찹쌀떡을 제공함으로써 단맛의 부담이 없으면서 깔끔하고 신선한 맛을 가질뿐더러 풍부한 영양소의 섭취까지 가능하고 남녀노소 구분없이 웰빙 간식 또는 주식으로서 유용하게 이용될 수 있으며, 국내 뿐만 아니라 외국인의 기호도로 향상시킬 수 있도록 하는 매우 유용한 발명인 것이다.The present invention, after pouring the glutinous rice flour twice in a sieve, kneading with kneading ingredients, and then aging in a warm rice bowl for 30 minutes to complete the dough; After slicing a certain amount of pumpkin and rounded, and then wrapped with the dough to form a glutinous rice cake, and then burying starch powder; consisting of, the pumpkin is soaked in red water for about 4 hours to filter out impurities, and then the peeled red beans and The old pumpkin is steamed and cooked in a steamer and steamed in mortar, and then a small amount of rice snow with the steamed ingredients in a cauldron for stirring to provide a manufacturing method of rice-noon glutinous rice cakes, which are stir-fried until soft. By adding rice snow to sediment and providing glutinous rice cake with pumpkin as the main ingredient of sediment, it has a clean and fresh taste without the burden of sweetness, and can also consume rich nutrients.It can be used as a well-being snack or stock regardless of age and gender. It can be improved not only domestically but also by foreigners. Lock is a very useful invention.
Description
본 발명은 쌀눈 찹쌀떡의 제조방법에 관한 것으로, 더욱 상세하게는 반죽과 앙금에 쌀눈을 첨가하고 앙금의 주재료를 호박으로 하는 찹쌀떡을 제공함으로써 단맛의 부담이 없으면서 깔끔하고 신선한 맛을 가질뿐더러 풍부한 영양소의 섭취까지 가능하고 남녀노소 구분없이 웰빙 간식 또는 주식으로서 유용하게 이용될 수 있으며, 국내 뿐만 아니라 외국인의 기호도로 향상시킬 수 있도록 하는 쌀눈 찹쌀떡의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing rice-noon glutinous rice cake, and more particularly, by adding rice-nose to dough and sediment and providing glutinous rice-cake with pumpkin as the main ingredient of sediment, it has a clean and fresh taste without the burden of sweetness and also intake of rich nutrients. It is possible to be used as a well-being snack or stock without any distinction between the sexes, and relates to a method of manufacturing rice-noon glutinous rice cake to improve the preference of foreigners as well as domestic.
일반적으로 한국인이 주식으로 먹는 백미(白米)는 현미(玄米)의 미강층을 9번 도정하여 만든 흰색을 띠는 10분도미를 일컫는다.In general, white rice (白米) eaten as a stock is a white 10-minute sea bream made by cutting the rice bran layer of brown rice nine times.
그리고 쌀의 영양소는 쌀눈(66%)과 미강(29%)에 95%의 영양소가 함유되어 있고, 쌀을 주식으로 먹는 한국인에게는 쌀눈과 미강이 함유된 현미쌀을 섭취하는 것이 건강한 식생활의 위해 바람직한 것이다.Rice nutrients contain 95% of nutrients in rice eyes (66%) and rice bran (29%), and for Koreans who eat rice as a staple, eating brown rice containing rice eyes and rice bran is desirable for a healthy diet. will be.
그러나 현실의 식생활에서는 백미가 많이 소진되고 있는바, 이는 백미가 현미보다 영양가는 현저히 떨어지지만 밥을 지었을 때 맛이 좋고 소화흡수가 잘 되기 때문이다.However, in reality, white rice is consumed a lot because the nutritional value of white rice is significantly lower than that of brown rice, but the taste is good and digestive absorption is good when cooked rice.
한편, 현미는 추수한 벼에서 가장 겉부분인 왕겨를 벗겨낸 것으로서, 1분도미를 일컫는다.Brown rice, on the other hand, is the one-side sea bream, which is stripped of the chaff, the outermost part of the harvested rice.
따라서 앞서 언급된 영양소의 95%가 함유되는 쌀눈과 미강이 그대로 간직됨에 따라 지방, 단백질, 칼슘, 비타민 및 탄수화물 등이 풍부한 완전식품이라 하겠으나, 현미는 영양소가 풍부한 것이 장점이지만 소화가 잘 되지 않고 식감이 까칠까칠한 단점이 있다.Therefore, it is said to be a complete food rich in fat, protein, calcium, vitamins and carbohydrates, as the rice bran and rice bran containing 95% of the nutrients mentioned above are preserved as it is. This has a nasty drawback.
한편, 현재 우리나라에서는 영양소가 많이 함유된 미강이 도정과정에서 그냥 버려지거나 가축의 사료로 대부분 활용되고 있어 미강과 쌀눈에 대한 활용이 시급한 실정이라 할 것이다.On the other hand, in Korea, rice bran containing lots of nutrients is simply discarded during the milling process or is mostly used as feed for livestock. Therefore, it is urgent to utilize rice bran and rice snow.
한편, 찹쌀떡은 찹쌀가루나 기타 곡물가루로 된 외피 속에 팥이나 소를 넣어 만든 음식으로, 주변에서 흔하게 볼 수 있는데, 상기 음식에 들어가는 소는 여러 종류가 있으나 대표적인 것은 단팥이나 녹말, 콩 및 깨분말 등을 당분과 혼합하여 만들어진 앙금을 들 수 있다.On the other hand, glutinous rice cake is a food made by putting red beans or beef in the outer shell of glutinous rice flour or other grains, and it is common to see around them. The sediment made by mixing with sugar can be mentioned.
상기와 같이 앙금은 주로 곡물로 이루어지며, 상기 앙금의 외피는 찹쌀을 주성분으로 하는 곡물분말을 반죽 및 증자하여 이루어진다.As described above, the sediment is mainly composed of grains, and the shell of the sediment is made by kneading and increasing the grain powder mainly composed of glutinous rice.
종래의 찹쌀떡은 그 맛이 천편일률적이어서 보다 다양한 풍미를 원하는 다양한 계층의 욕구를 충분하게 만족시켜 줄 수 없다는 등의 문제점이 지적되고 있다.The conventional glutinous rice cake has been pointed out that the taste is uneven, so that it can not fully satisfy the needs of various layers wanting a more diverse flavor.
대한민국등록특허공보 제10-1366797호(2014.02.25.)에는 도토리 분말이 함유된 찹쌀떡의 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-1366797 (2014.02.25.) Discloses a manufacturing method of glutinous rice cake containing acorn powder.
상기 찹쌀떡은 도토리 분말이 함유되어 다양한 풍미와 우수한 식감을 갖는 장점이 있지만, 상기 도토리 분말을 외피에 포함시키는 것이다.The glutinous rice cake has the advantage of having a variety of flavors and excellent texture is contained acorn powder, it is to include the acorn powder in the shell.
대한민국등록특허공보 제10-1398107호(2014.05.27.)에는 개두릅 찹쌀떡의 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-1398107 (2014.05.27.) Discloses a manufacturing method of gaekdul glutinous rice cake.
상기 찹쌀떡은 개두릅을 첨가하여 영양 면에서 균형있는 찹쌀떡의 제조가 가능한 장점이 있지만, 상기 개두릅을 외피에 포함시키는 것이다.The glutinous rice cake has the advantage that it is possible to manufacture a glutinous rice rice cake in terms of nutrition by the addition of Gaeul, but to include the Gaelul in the outer shell.
대한민국공개특허공보 제10-2006-0016480호(2006.02.22.)에는 뽕잎을 원료로 하는 찹쌀떡의 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-2006-0016480 (2006.02.22.) Discloses a manufacturing method of glutinous rice cakes using the mulberry leaves as a raw material.
상기 찹쌀떡은 뽕잎을 첨가하여 뽕잎의 고유성분을 섭취할 수 있는 장점이 있지만, 상기 뽕잎을 외피에 포함시키는 것이다.The glutinous rice cake has the advantage of ingesting the intrinsic ingredients of the mulberry leaves by adding the mulberry leaves, it is to include the mulberry leaves in the shell.
대한민국공개특허공보 제10-2006-0016478호(2006.02.22.)에는 녹차잎을 원료로 하는 찹쌀떡의 제조방법이 개시되어 있다.Korean Unexamined Patent Publication No. 10-2006-0016478 (February 22, 2006) discloses a manufacturing method of glutinous rice cakes using green tea leaves.
상기 찹쌀떡은 녹차잎을 첨가하여 녹차잎의 고유성분을 섭취할 수 있는 장점이 있지만, 상기 녹차잎을 외피에 포함시키는 것이다.The glutinous rice cake has the advantage of ingesting intrinsic ingredients of green tea leaves by adding green tea leaves, but including the green tea leaves in the shell.
대한민국공개특허공보 제10-2006-0016477호(2006.02.22.)에는 선인장의 열매를 원료로 하는 찹쌀떡의 제조방법이 개시되어 있다.Korean Unexamined Patent Publication No. 10-2006-0016477 (February 22, 2006) discloses a manufacturing method of glutinous rice cakes using the fruit of a cactus.
상기 찹쌀떡은 선인장의 열매를 첨가하여 선인장의 열매인 백년초의 고유성분을 섭취할 수 있는 장점이 있지만, 상기 백년초를 외피에 포함시키는 것이다.The glutinous rice cake has the advantage of ingesting the intrinsic component of baeknyeoncho which is the fruit of the cactus by adding the fruit of the cactus, but will include the baeknyeoncho in the shell.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 반죽과 앙금에 쌀눈을 첨가하고 앙금의 주재료를 호박으로 하는 찹쌀떡을 제공함으로써 단맛의 부담이 없으면서 깔끔하고 신선한 맛을 가질뿐더러 풍부한 영양소의 섭취까지 가능하고 남녀노소 구분없이 웰빙 간식 또는 주식으로서 유용하게 이용될 수 있으며, 국내 뿐만 아니라 외국인의 기호도로 향상시킬 수 있도록 하는 쌀눈 찹쌀떡의 제조방법을 제공하는 데 그 목적이 있다.The present invention is to solve the above problems, by adding the rice snow to the dough and sediment and providing glutinous rice cakes made of pumpkin as the main ingredient of the sediment has a clean and fresh taste without the burden of sweetness and also the intake of rich nutrients It can be usefully used as a well-being snack or stock regardless of gender and age, and its purpose is to provide a method of manufacturing rice-noon glutinous rice cake to improve not only domestic but also foreigners' preference.
상기한 목적을 달성하기 위한 본 발명에 따른 쌀눈 찹쌀떡의 제조방법은,Method of producing a rice eye glutinous rice cake according to the present invention for achieving the above object,
찹쌀가루를 체에 두번 내린 후, 반죽재료를 넣고 치대어가며 반죽한 다음, 보온 밥통에 30분 숙성하여 반죽을 완성하는 단계; 호박소를 일정량 분할하여 동그랗게 빚은 후, 상기 반죽으로 감싸 찹쌀떡을 빚은 다음, 전분가루를 묻히는 단계;로 구성되되, 상기 호박소는, 거피팥을 물에 네 시간가량 불려 깨끗이 불순물을 걸러낸 후, 상기 거피팥과 늙은 호박을 찜통에 쪄서 익힌 다음 절구에 찧은 다음, 상기 찧은 재료와 함께 소량의 쌀눈을 가마솥에 넣어 보슬보슬해질 때까지 저으면서 볶아서 제조되는 것을 특징으로 한다.Pouring glutinous rice flour twice into a sieve, kneading with kneading ingredients, and then aging in a warm rice bowl for 30 minutes to complete the dough; After slicing a certain amount of pumpkin and rounded, and then wrapped with the dough to form a glutinous rice cake, and then burying starch powder; consisting of, the pumpkin is soaked in red water for about 4 hours to filter out impurities, and then the peeled red beans and The old pumpkin is steamed and cooked in a steamer, and then steamed in mortar, and then stir-fried with a small amount of rice eye with the steamed ingredients in a cauldron while stirring until soft.
또한, 상기 반죽재료는 밀납반죽재료와 연근반죽재료로 구성되되, 상기 밀납반죽재료는 가마솥에 밀납 400g, 쌀눈 54g, 들기름 729㎖, 2개의 잘게 다진 배를 넣고 뭉근한 불에 1시간 올린 후, 체에 받쳐 묵처럼 굳힌 다음 사용하고, 상기 연근반죽재료는 가마솥에 물 2ℓ, 땅콩 360ㅎ, 연근 800g을 넣고 중간 불로 한 시간 끓인 다음 믹서에 곱게 갈아서 사용하도록 구성되는 것을 특징으로 한다.In addition, the dough material is made of beeswax kneading material and lotus root kneading material, the beeswax kneading material is put in a cauldron 400g, rice snow 54g, perilla oil 729ml, put two finely chopped pears and put on a light fire 1 hour, Supported by sieves and then hardened like jelly, the lotus root dough material is characterized in that it is configured to use finely grind in a mixer after boiling water for 2 hours, 360 g of peanuts, 800 g of lotus root in a cauldron.
본 발명은 반죽과 앙금에 쌀눈을 첨가하고 앙금의 주재료를 호박으로 하는 찹쌀떡을 제공함으로써 단맛의 부담이 없으면서 깔끔하고 신선한 맛을 가질뿐더러 풍부한 영양소의 섭취까지 가능하고 남녀노소 구분없이 웰빙 간식 또는 주식으로서 유용하게 이용될 수 있으며, 국내 뿐만 아니라 외국인의 기호도로 향상시킬 수 있도록 하는 매우 유용한 발명인 것이다.The present invention provides glutinous rice cakes, which are added with rice eyes to dough and sediment, and the main ingredient of sediment is pumpkin, which has a refreshing and fresh taste without the burden of sweetness, and can be consumed with rich nutrients. It is a very useful invention that can be used to improve the preference of foreigners as well as domestic.
상기한 목적 및 효과를 달성하기 위한 본 발명을 바람직한 실시예를 통해 더욱 상세히 설명하면 다음과 같다.The present invention for achieving the above objects and effects will be described in more detail through the following preferred embodiments.
본 발명에 따른 쌀눈 찹쌀떡의 제조방법은, 찹쌀가루를 체에 두번 내린 후, 반죽재료를 넣고 치대어가며 반죽한 다음, 보온 밥통에 30분 숙성하여 반죽을 완성하는 단계; 호박소를 일정량 분할하여 동그랗게 빚은 후, 상기 반죽으로 감싸 찹쌀떡을 빚은 다음, 전분가루를 묻히는 단계;로 구성되되, 상기 호박소는, 거피팥을 물에 네 시간가량 불려 깨끗이 불순물을 걸러낸 후, 상기 거피팥과 늙은 호박을 찜통에 쪄서 익힌 다음 절구에 찧은 다음, 상기 찧은 재료와 함께 소량의 쌀눈을 가마솥에 넣어 보슬보슬해질 때까지 저으면서 볶아서 제조된다.Method of producing a rice-noon glutinous rice cake according to the present invention, after putting the glutinous rice powder twice in a sieve, kneading with kneading ingredients, and then aging in a warm rice bowl for 30 minutes to complete the dough; After slicing a certain amount of pumpkin and rounded, and then wrapped with the dough to form a glutinous rice cake, and then burying starch powder; consisting of, the pumpkin is soaked in red water for about 4 hours to filter out impurities, and then the peeled red beans and It is prepared by steaming old pumpkin in a steamer, cooking it in a mortar, and then stir-frying a small amount of rice eyes with the steamed ingredients in a cauldron until it is soft.
또한, 상기 반죽재료는 밀납반죽재료와 연근반죽재료로 구성되되, 상기 밀납반죽재료는 가마솥에 밀납 400g, 쌀눈 54g, 들기름 729㎖, 2개의 잘게 다진 배를 넣고 뭉근한 불에 1시간 올린 후, 체에 받쳐 묵처럼 굳힌 다음 사용하고, 상기 연근반죽재료는 가마솥에 물 2ℓ, 땅콩 360g, 연근 800g을 넣고 중간 불로 한 시간 끓인 다음 믹서에 곱게 갈아서 사용하도록 구성된다.In addition, the dough material is made of beeswax kneading material and lotus root kneading material, the beeswax kneading material is put in a cauldron 400g, rice snow 54g, perilla oil 729ml, put two finely chopped pears and put on a light fire 1 hour, Supported by sieve, and then hardened like jelly, the lotus root kneading material is composed of 2 liters of water, 360 g of peanuts and 800 g of lotus root in a cauldron, boiled for 1 hour on a medium fire, and finely ground in a mixer.
상기 쌀눈(배아)에는 쌀의 영양소가 66% 함유되어 있고, 옥타코사놀, 알파토코페롤, 감마오리자놀, 가바(GAVA)식이섬유, 리논레신, 베타시스테롤, 비타민, 미네랄, 칼슘 등 영양성분이 다량 함유되어 있는 것으로 알려져 있고, 특히 백미에 거의 포함되어 있지 않은 비타민 B1이 쌀눈에 다량 포함되어 있으며, 쌀눈에 포함된 B1은 백미의 주성분인 탄수화물의 체내 흡수를 조절하여, 혈당치 상승률이 급격히 증가하는 것을 예방해 주는 효과가 있는 것으로 알려져 있다.The rice eye (embryo) contains 66% of the nutrients of the rice, octacosanol, alpha tocopherol, gamma-oryzanol, GAVA dietary fiber, linonresin, beta cysterol, vitamins, minerals, calcium, etc. It is known that there is a large amount of vitamin B1 in rice eyes, which is rarely contained in white rice, and B1 contained in rice snow controls the body's absorption of carbohydrates, the main component of white rice, which prevents the rapid increase in blood sugar level. It is known to be effective.
상기 늙은 호박에는 비타민 A가 되는 카로틴과 비타민C, 칼륨, 레시틴 등이 풍부하게 들어 있으며 이뇨작용과 해독작용이 뛰어나고, 회복기의 환자나 위장이 약한 사람, 노인, 산모들에게 아주 좋다. 또한 이뇨작용(전통적으로 호박은 수분조절에 효과적임), 해독작용(호박은 수분이 풍부한 채소로 수분을 조절하고 해독작용을 함)에 우수한 효과가 있는 것으로 알려져 있다.The old pumpkin contains abundant carotene and vitamin C, potassium, lecithin and vitamin A, excellent diuretic and detoxification, patients with a recovery period or weak stomach, elderly, mothers are very good. In addition, it is known to have excellent effects on diuretic action (traditional pumpkin is effective in controlling moisture) and detoxification action (pumpkin controls moisture and detoxification with water-rich vegetables).
상기 밀납은 몇몇 연구에서 황색 포도상 구균, 살모넬라엔테 리카, 칸디다알비칸스 및 아스페르 길 루스 니게르에 대한 밀랍의 항균 효과가 있다고 알려져 있다.The beeswax is known in some studies to have an antibacterial effect of beeswax on Staphylococcus aureus, Salmonella enterica, Candida albicans and Aspergillus niger.
상기 연근에는 타닌, 철분이 많기 때문에 뛰어난 지혈효과가 있고, 상기 타닌에는 강력한 수렴작용이 있으며 지혈효과가 우수하며, 연근을 생즙을 내어 마시면 위궤양, 결핵, 부인병 출혈에 효과가 좋을 뿐만 아니라 치질, 코피 등 전반적인 출혈에 다 잘 듣는다.The lotus root has a lot of tannins, iron because it has an excellent hemostatic effect, the tannins have a strong astringent action and hemostatic effect, and drinking lotus root juice is good for gastric ulcers, tuberculosis, gynecological bleeding, as well as hemorrhoids, nosebleeds Listen to all of your back bleeding.
상기 땅콩은 지질 45％, 단백질 30％ 이상을 함유하고 있으며 비타민 B1,B2도 들어 있어서 영양적으로 우수한 식품이다. 주로 열매를 볶아서 그대로 먹는데, 땅콩엿강정과 같이 과자를 만들거나, 땅콩죽과 같이 환자의 보양음식으로 이용하기도 한다.The peanut contains 45% of lipid, 30% of protein, and also contains vitamins B1 and B2. The fruit is usually fried and eaten as it is, making cookies such as peanut starch gangjeong, or used as a patient's dietary food such as peanut porridge.
이하, 본 발명을 실시예에 의해 설명하면 다음과 같다.Hereinafter, the present invention will be described with reference to Examples.
밀납반죽재료의 제조공정Manufacturing process of beeswax dough material
재료는 밀납(400g), 쌀눈(54g), 들기름(720㎖), 배(2개)이고, 이때 쌀눈은 선별장치로 오염물질 제거 및 일정크기로 선별되고 상기 선별된 쌀눈은 100~150 메쉬로 미세하게 분쇄하여 사용하는 것이 바람직하다.The material is beeswax (400g), rice snow (54g), perilla oil (720ml), pears (2 pieces), wherein the rice snow is screened to remove contaminants and selected to a certain size, and the selected rice snow is 100 to 150 mesh. It is preferable to use finely ground.
먼저 가마솥에 밀납, 쌀눈, 들기름, 잘게 다진 배를 넣고 뭉근한 불에 1시간 올린다.First, add beeswax, rice snow, perilla oil and finely chopped pears to a cauldron and put it on a light fire for an hour.
다음 체에 받쳐 묵처럼 굳힌 다음 사용한다.It is then used in a sieve to harden as jelly.
연근반죽재료의 제조공정Manufacturing Process of Lotus Root Dough
재료는 연근(800g), 땅콩(360g), 물(2ℓ)이다.The ingredients are lotus root (800 g), peanuts (360 g) and water (2 L).
가마솥에 물, 땅콩, 연근을 넣고 중간 불로 한 시간 끓인 다음 믹서에 곱게 간다. 이때 간을 위해 소금을 소량 첨가할 수도 있다.Add water, peanuts, and lotus root to the cauldron, boil for 1 hour over medium heat, then grind finely in a mixer. You can also add a small amount of salt for the liver.
호박소(호박앙금)의 제조공정Manufacturing process of pumpkin beef
재료는 늙은 호박(1㎏), 쌀눈(66g), 거피팥(1㎏)이다.Ingredients are old pumpkin (1kg), rice snow (66g), peeled red beans (1kg).
먼저 거피팥을 물에 네 시간가량 불려 깨끗이 불순물을 걸러낸다.First, the red beans are soaked in water for four hours to filter out impurities.
다음 거피팥과 늙은 호박을 찜통에 쪄서 익힌 다음 절구에 찧는다.Next, steamed red beans and old pumpkin are steamed and cooked in a steamer.
다음 절구에 찧은 재료와 쌀눈을 가마솥에 넣어 보슬보슬해질 때까지 저으면서 볶는다. 물론 간을 위해 소금을 소량 첨가할 수도 있음은 당연하다.In the next mortar, add the ingredients and rice to the cauldron and stir until soft. Of course, small amounts of salt can also be added to the liver.
찹쌉떡의 제조공정Manufacturing process of glutinous rice cake
재료는 위에 준비된 반죽재료와 함께 찹쌀가루(1㎏), 호박소(600g), 전분가루(100g)이다.Ingredients are glutinous rice flour (1kg), pumpkin cow (600g), starch powder (100g) together with the dough material prepared above.
먼저 찹쌀가루를 체에 두 번 내려 밀납반죽재료, 연근반죽재료를 넣고 치대어가며 반죽한 다음 보온 밥통에 30분 숙성한다.First, put glutinous rice flour twice in a sieve, knead it with kneaded dough and lotus root dough, and then knead it for 30 minutes in a warm rice bowl.
다음 호박소를 25g씩 분할하여 동그랗게 빚은 후, 상기 숙성된 반죽으로 감싸 찹쌀떡을 빚어 전분가루를 묻힌다.After dividing the pumpkin pumpkin into 25g each, make a round, and then wrap it with the aged dough to form a glutinous rice cake and bury starch powder.
상기한 공정으로 제조된 쌀눈 찹쌀떡(실시예)과 시중에서 유통되는 찹쌀떡(비교예)을 준비한 후, 향, 맛, 외관, 취식감의 기호도에 대하여 다음과 같은 방법으로 평가하였다.After preparing the rice-noon glutinous rice cake (Example) and the glutinous rice cake (comparative example) distributed in the above-mentioned process, the aroma, taste, appearance, taste of eating was evaluated by the following method.
20~55세 연령의 남녀 50명에게 실시예와 비교예를 섭취하도록 한 후 다음 맛에 대한 만족도를 평가하도록 하였고, 관능검사의 평점은 1(몹시 나쁨) 내지 10점(아주 좋음)으로 매기도록 하는 10점 평점법을 사용하였으며, 그 결과는 아래와 같다.50 men and women 20 to 55 years of age were asked to take the Example and Comparative Example, and then to evaluate the satisfaction with the following taste, and the sensory test scored from 1 (very bad) to 10 points (very good). A 10-point scoring method was used, and the results are shown below.
이처럼 본 발명의 쌀눈 찹쌀떡은 기존의 간장에 비해 향, 맛, 외관, 취식감이 더 우수함을 확인할 수 있었다.As described above, the rice-noon glutinous rice cake of the present invention was confirmed to have a better aroma, taste, appearance, and eating feeling than conventional soy sauce.
상술한 바와 같이 본 발명은 비록 한정된 실시예에 의해 설명되었으나, 본 발명은 이것에 한정되지 않으며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다.As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto, and the technical spirit of the present invention and a patent will be described below by those skilled in the art to which the present invention pertains. Various modifications and variations will be possible within the scope of the claims.
Claims (2)
상기 호박소는, 거피팥을 물에 네 시간가량 불려 깨끗이 불순물을 걸러낸 후, 상기 거피팥과 늙은 호박을 찜통에 쪄서 익힌 다음 절구에 찧은 다음, 상기 찧은 재료와 함께 소량의 쌀눈을 가마솥에 넣어 보슬보슬해질 때까지 저으면서 볶아서 제조되고;
상기 반죽재료는 밀납반죽재료와 연근반죽재료로 구성되되, 상기 밀납반죽재료는 가마솥에 밀납 400g, 쌀눈 54g, 들기름 729㎖, 2개의 잘게 다진 배를 넣고 뭉근한 불에 1시간 올린 후, 체에 받쳐 묵처럼 굳힌 다음 사용하고, 상기 연근반죽재료는 가마솥에 물 2ℓ, 땅콩 360g, 연근 800g을 넣고 중간 불로 한 시간 끓인 다음 믹서에 곱게 갈아서 사용하도록 구성되는 것을 특징으로 하는 쌀눈 찹쌀떡의 제조방법.Pouring glutinous rice flour twice into a sieve, kneading with kneading ingredients, and then aging in a warm rice bowl for 30 minutes to complete the dough; After dividing a certain amount of pumpkin to form a round, then wrapped with the dough to form a glutinous rice cake, then the step of burying starch powder;
The pumpkin cow is soaked in red water for about 4 hours to filter out impurities, and then the peeled red beans and old pumpkin are cooked in a steamer, steamed in mortar, and then put a small amount of rice in the cauldron. Stir until stir;
The dough material is composed of beeswax kneading and lotus root kneading material, the beeswax kneading material in a cauldron, put 400g of beeswax, 54g of rice eye, 729ml of perilla oil, two minced pears put on a light fire, put on a sieve Supported and then hardened like jelly, the lotus root kneading material is put into 2l of water, 360g peanuts, 800g lotus root in a cauldron and boiled for 1 hour on a medium fire and then finely ground in a mixer, characterized in that the manufacturing method of glutinous rice cake.
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