KR102145791B1 - Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom - Google Patents

Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom Download PDF

Info

Publication number
KR102145791B1
KR102145791B1 KR1020170032400A KR20170032400A KR102145791B1 KR 102145791 B1 KR102145791 B1 KR 102145791B1 KR 1020170032400 A KR1020170032400 A KR 1020170032400A KR 20170032400 A KR20170032400 A KR 20170032400A KR 102145791 B1 KR102145791 B1 KR 102145791B1
Authority
KR
South Korea
Prior art keywords
rice
rice cake
weight
songsun
cake containing
Prior art date
Application number
KR1020170032400A
Other languages
Korean (ko)
Other versions
KR20180105385A (en
Inventor
김항원
Original Assignee
영농조합법인 한꿀팜스원
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 영농조합법인 한꿀팜스원 filed Critical 영농조합법인 한꿀팜스원
Priority to KR1020170032400A priority Critical patent/KR102145791B1/en
Publication of KR20180105385A publication Critical patent/KR20180105385A/en
Application granted granted Critical
Publication of KR102145791B1 publication Critical patent/KR102145791B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25Honey; Honey substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam

Abstract

본 발명은 송순을 함유하는 떡의 제조방법 및 이로부터 제조된 송순을 함유하는 떡에 관한 것으로, 본 발명의 방법으로 송순 떡을 제조하는 경우, 송순의 기능성을 유지하면서도 송순 특유의 이취 또는 이미가 저감되고 구수한 향 또는 맛이 우수하여 관능적 품질이 향상된 송순 떡을 제공할 수 있다.The present invention relates to a method for producing a rice cake containing Songsoon, and to a rice cake containing Songsoon prepared therefrom.In the case of producing Songsoon rice cakes by the method of the present invention, while maintaining the functionality of Songsoon, there is a unique off-flavor or image It is possible to provide a Songsun rice cake with improved sensory quality due to its reduced and excellent aroma or taste.

Description

송순을 함유하는 떡의 제조방법 및 이로부터 제조된 송순을 함유하는 떡 {Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom}Manufacturing method for rice cake containing pine sprouts and rice cakes containing pine sprouts manufactured therefrom {Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom}

본 발명은 송순을 함유하는 떡의 제조방법 및 이로부터 제조된 송순을 함유하는 떡에 관한 것이다.The present invention relates to a method for producing rice cakes containing songsun and rice cakes containing songsun produced therefrom.

떡(rice cake)은 곡물의 가루를 찌거나 삶아 익힌 뒤 모양을 빚어 먹는 음식으로, 쌀을 주식으로 하는 동아시아와 동남아시아 지역에서 발달했으며, 첨가되는 곡물의 종류와 만드는 방법, 모양, 지역에 따라 다양한 종류가 있다.Rice cake is a food that is eaten in shape after steaming or boiled grains. It has been developed in East Asia and Southeast Asia, where rice is the staple food, and varies depending on the type, method, shape, and region of grain added. There are types.

그러나, 백미를 이용한 일반적인 떡의 경우, 탄수화물은 풍부하지만 비타민, 미네랄, 지질, 인, 유기산, 효소, 안토시아닌, 카로틴, 인돌, 엽산 등의 성분은 부족하여 영양학적으로 우수하지 못하다는 평가를 받아왔다. 이에, 최근에는 떡을 제조함에 있어서, 백미 이외에 기능성 성분이나 다른 곡류를 첨가하여 색, 맛, 식감 등의 관능적 품질이 뛰어나면서도 영양학적으로 우수한 떡에 대한 개발이 증가하고 있는 추세이다.However, in the case of a typical rice cake made with white rice, it is rich in carbohydrates, but lacks components such as vitamins, minerals, lipids, phosphorus, organic acids, enzymes, anthocyanins, carotene, indole, and folic acid. . Accordingly, in the manufacture of rice cakes in recent years, development of rice cakes having excellent sensory qualities such as color, taste, and texture by adding functional ingredients or other grains in addition to white rice is increasing.

소나무(Pinus densiflora Siebold & Zucc.)는 소나무과(pinaceae)에 속하는 사록 침엽성 교목으로 우리나라 전국 산에 야생하고 있다(김일혁, 약품식물학각론, 진명출판사, 1981, 71). Pine ( Pinus densiflora Siebold & Zucc.) is an evergreen coniferous arboreous tree belonging to the pinaceae family, and is wild in the mountains of Korea (Ilhyuk Kim, Pharm Botany, Jinmyung Publishing Co., 1981, 71).

솔잎은 예로부터 건위, 보혈작용이 있고 중풍, 동맥경과, 고혈압, 당뇨병 등을 예방하는 효능이 있는 것으로 알려져 왔으며(김완희, 최신동의보감, 태평양 출판공사, 1983, 960) 선식이나 차로도 이용되고 있다. 특히, 솔잎은 필수 아미노산 8종을 포함해 단백질 구성 아미노산 16종을 풍부하게 함유하고 있기 때문에 신체의 성장, 활력 증강에 효과가 크며 혈액의 흐름을 좋게 하고 호르몬 분비를 왕성하게 하는 특성을 가지고 있어 노화방지와 고지혈증 및 콜레스테롤 저하에 뛰어난 효과를 나타낸다. 또한, 솔잎의 활성 성분이며 휘발성 항생물질인 테르펜은 솔잎에 약 7-12%가량 들어 있고 다량의 이소프렌으로 구성되어 모노테르펜(monoterpene), 세퀴테르펜(sequiterpene), 디테르펜(diterpene)이라고 불리며, 항생, 항암, 혈압강하, 호르몬 분비촉진, 항산화 등과 같은 독특한 약리작용 효과가 있어 아로마테라피에 사용되기도 한다. Since ancient times, pine needles have been known to be effective in preventing stroke, arteriosclerosis, hypertension, diabetes, etc. (Kim Wan-hee, Shineui-donguibogam, Pacific Press, 1983, 960) and are also used as sunsik and tea. In particular, pine needles contain 16 kinds of protein-constituent amino acids, including 8 essential amino acids, so they are highly effective in enhancing the growth and vitality of the body, improving blood flow and energizing hormone secretion. It has an excellent effect on preventing and reducing hyperlipidemia and cholesterol. In addition, terpene, an active ingredient of pine needles and a volatile antibiotic, is contained in about 7-12% of pine needles and consists of a large amount of isoprene, and is called monoterpene, sequiterpene, and diterpene. It has unique pharmacological effects such as anti-cancer, lowering blood pressure, promoting hormone secretion, and antioxidant, so it is also used in aromatherapy.

특히, 송순은 가지 끝에서 새로 돋아난 소나무의 연한 싹을 일컫는 것으로서, 독특한 소나무 향을 가지고 있다. 송순은 위장병과 신경통 등의 강장제로 유용하며, 뇌졸중과 고혈압, 편두통과 심장질환에 좋고, 피를 맑게 해주는 청혈작용으로 혈관질환에 효험이 큰 것으로 알려졌으나, 송순이 식품으로는 보편화되지 못하고 있는 실정이다. In particular, Songsun refers to the soft buds of pine trees that newly sprout from the ends of branches and has a unique pine scent. Songsoon is useful as a tonic for gastrointestinal diseases and neuralgia, and is good for stroke, high blood pressure, migraine and heart disease, and is known to have great efficacy in vascular diseases due to its blood-clearing action that clears the blood, but Songsoon is not universalized as a food. .

한편, 송순과 관련된 선행문헌으로서, 한국등록특허 제10-0987966호에는 송순주의 제조방법에 대해 개시되었으며, 한국등록특허 제10-1047835호에는 송순김치 및 그 제조방법에 대해 개시되었고, 한국등록특허 제10-1584236호에는 솔잎을 이용한 발효액이 포함된 떡 제조방법에 대해 개시된 바 있다. 그러나, 솔잎이 아닌 송순을 사용한 송순 떡에 대해서는 아직까지 개시된 바가 없다.On the other hand, as a prior document related to Songsoon, Korean Patent No. 10-0987966 discloses a method of manufacturing Song Sunju, and Korean Patent No. 10-1047835 discloses Songsoon Kimchi and its manufacturing method, No. 10-1584236 discloses a method for producing rice cakes containing fermented broth using pine needles. However, there has been no disclosure of songsun rice cakes using songsun rather than pine needles.

한국등록특허 제10-0987966호(송순주의 제조방법, 2010년 10월 08일, 등록)Korean Patent Registration No. 10-0987966 (manufacture method of Song Sunju, October 08, 2010, registration) 한국등록특허 제10-1047835호(송순김치 및 그 제조방법, 2011년 07월 04일, 등록)Korean Patent Registration No. 10-1047835 (Songsoon Kimchi and its manufacturing method, July 04, 2011, registration) 한국등록특허 제10-1584236호(솔잎을 이용한 발효액이 포함된 떡 제조방법, 2016년 01월 05일, 등록)Korean Patent Registration No. 10-1584236 (Method of manufacturing rice cake containing fermented liquid using pine needles, registered on January 5, 2016)

김일혁, 약품식물학각론, 진명출판사, 1981, 71.Ilhyuk Kim, Theory of Pharmaceutical Botany, Jinmyung Publishing House, 1981, 71. 김완희, 최신동의보감, 태평양 출판공사, 1983, 960.Wanhee Kim, Donguibogam Choi, Pacific Publishing Corporation, 1983, 960.

본 발명의 목적은 관능적 품질이 향상된 송순을 함유하는 떡의 제조방법 및 이로부터 제조된 송순을 함유하는 떡을 제공하는 데 있다.It is an object of the present invention to provide a method for producing a rice cake containing songsun with improved sensory quality and a rice cake containing songsun produced therefrom.

본 발명은 송순을 함유하는 떡의 제조방법에 관한 것으로, The present invention relates to a method for producing a rice cake containing songsun,

(1공정) 쌀을 세척한 다음 0.5~5시간 동안 수침하는 단계;(Step 1) washing the rice and then immersing it for 0.5 to 5 hours;

(2공정) 상기 1공정에서 수침된 쌀의 수분을 제거한 후 분쇄하여 쌀가루를 제조하는 단계;(Step 2) removing moisture from the rice soaked in step 1 and pulverizing to produce rice powder;

(3공정) 송순을 세척하고 수분을 제거하여 꿀과 버무리는 단계;(Step 3) washing the pine buds, removing moisture, and mixing them with honey;

(4공정) 상기 2공정에서 분쇄된 쌀가루, 상기 3공정에서 꿀과 버무려진 송순, 소금, 누룽지 및 볶은 현미를 혼합한 다음 분쇄하는 단계; 및(Step 4) mixing the rice flour crushed in the second step, the pine sprout mixed with honey in the third step, salt, nurungji, and roasted brown rice, followed by grinding; And

(5공정) 상기 4공정의 분쇄물을 10~20분 동안 증숙하는 단계; 를 포함한다.(Step 5) steaming the pulverized product of Step 4 for 10 to 20 minutes; Includes.

상기 1공정의 쌀은 멥쌀 또는 찹쌀인 것을 특징으로 하며, 쌀의 품종은 어느 것에도 제한되지 않고 사용할 수 있다. The rice of the first step is characterized in that it is non-glutinous rice or glutinous rice, and the variety of rice can be used without any limitation.

또한, 상기 1공정의 수침은 쌀 100중량부 기준으로 물 150~500중량부를 더하여 0.5~5시간 동안 수행하는 것이 바람직하나, 상기 쌀 100중량부에 더해지는 물의 양 및 수침 시간은 특별히 이에 제한되지는 않는다.In addition, the immersion in step 1 is preferably performed for 0.5 to 5 hours by adding 150 to 500 parts by weight of water based on 100 parts by weight of rice, but the amount of water added to 100 parts by weight of rice and the immersion time are not particularly limited thereto. Does not.

상기 2공정은, 1공정에서 수침된 쌀의 수분을 제거한 다음, 통상의 곡물 분쇄기를 이용하여 수분이 제거된 쌀을 분쇄함으로써 쌀가루로 제조할 수 있고, 한번 분쇄된 쌀은 추가적으로 1~3회 정도 반복 분쇄하여 떡 제조에 적합한 상태의 분말로 제조할 수 있다.In the second step, after removing the moisture of the rice soaked in the first step, the rice from which the moisture has been removed can be pulverized using a conventional grain grinder, and the once crushed rice is additionally 1 to 3 times. It can be repeatedly pulverized to prepare a powder in a state suitable for making rice cakes.

상기 3공정에서는 송순을 세척하고, 수분을 제거하여 꿀과 버무리며, 이때 수분을 제거한 송순 100중량부 기준으로 꿀 20~60중량부를 더하여 버무리는 단계를 포함한다. 그러나, 상기 혼합비를 벗어나서 송순과 꿀을 버무리는 경우, 송순 특유의 이취 또는 이미 저감 효과가 낮거나, 또는, 꿀의 단맛이 강해져 바람직하지 않다. 추가적으로 상기 3공정에 있어서, 송순과 꿀이 충분히 섞이도록 송순을 적당한 길이로 잘라 사용하는 것도 가능하며, 가온하는 단계를 포함하는 것도 가능하다. In the third step, the pineapple is washed, moisture is removed, and mixed with honey, and at this time, 20-60 parts by weight of honey are added and mixed based on 100 parts by weight of the dried pineapple. However, when mixing pine sprouts and honey outside the mixing ratio, the off-flavor peculiar to pine sprouts or the effect of reducing already is low, or the sweetness of honey becomes strong, which is not preferable. In addition, in the 3rd step, it is possible to cut and use the pine shoots to a suitable length so that the pine shoots and honey are sufficiently mixed, and it is also possible to include the step of heating.

상기 4공정은, 상기 2공정에서 분쇄된 쌀가루 70~90중량%, 3공정에서 꿀과 버무려진 송순 7~21중량%, 소금 0.5~3중량%, 누룽지 0.5~2중량% 및 볶은 현미 1~4중량%를 혼합하고 분쇄하는 단계이다. 그러나, 상기 각 성분의 혼합 조건을 벗어나서 송순 떡을 제조하는 경우, 송순 특유의 이취 또는 이미가 저감되는 효과가 낮고 구수한 향 또는 맛에 대한 관능적인 품질이 낮아지거나, 또는, 관능적 품질을 증가시키는 효과 상승 폭이 크지 않아 경제적이지 않으므로 바람직하지 않다. The fourth step is 70 to 90% by weight of rice flour crushed in the second step, 7 to 21% by weight of pine sprout mixed with honey in step 3, 0.5 to 3% by weight of salt, 0.5 to 2% by weight of nurungji, and 1 to 4 of roasted brown rice It is a step of mixing and grinding the weight percent. However, when Songsun rice cake is produced outside the mixing conditions of each of the above ingredients, the effect of reducing the off-flavor or image peculiar to Songsun is low, and the sensory quality for the savory aroma or taste is lowered, or the effect of increasing the sensory quality It is not preferable because it is not economical because the rising width is not large.

또한, 상기 송순 떡의 제조과정에서 사용되는 꿀은 특별히 제한되지는 않으나 아카시아 꿀을 사용하는 것이 송순 특유의 향 및 맛을 저감시키는 효과가 우수하므로 바람직하며, 상기 누룽지 또는 볶은 현미는 시판되는 누룽지 또는 볶은 현미를 사용할 수도 있고, 통상적인 제조방법을 통해 얻어진 누룽지 또는 볶은 현미를 사용하는 것도 가능하다. In addition, the honey used in the manufacturing process of the Songsun rice cake is not particularly limited, but the use of acacia honey is preferable because it has excellent effect of reducing aroma and taste peculiar to Songsun, and the nurungji or roasted brown rice is commercially available nurungji or Roasted brown rice may be used, and nurungji obtained through a conventional manufacturing method or roasted brown rice may be used.

또 다른 일면에 있어서, 본 발명은 상기 방법으로 제조된 송순을 함유하는 떡에 관한 것으로, 상기 떡은 백설기, 가래떡, 찹쌀떡이 바람직하나, 이에 제한되지 않고, 꿀떡, 송편, 시루떡, 절편, 인절미, 증편 등의 각종 떡에도 동일하게 적용될 수 있다. 특히, 상기 찹쌀떡, 꿀떡, 송편 등의 경우, 본 발명의 송순, 누룽지, 볶은 현미가 포함된 쌀반죽에 통상적인 앙금 또는 소를 더하여 제조할 수 있으며, 찹쌀떡의 경우 냉동 보관이 가능하여 장기보관에 용이하다.In another aspect, the present invention relates to a rice cake containing Songsoon prepared by the above method, wherein the rice cake is preferably Baekseolgi, Garae rice cake, and glutinous rice cake, but is not limited thereto, The same can be applied to various types of rice cakes such as Jeungpyeon. In particular, in the case of glutinous rice cake, honey rice cake, songpyeon, etc., it can be prepared by adding conventional sediment or beef to the rice dough containing songsun, nurungji, and roasted brown rice of the present invention, and glutinous rice cake can be frozen and stored for long-term storage. It's easy.

본 발명은 송순을 함유하는 떡의 제조방법 및 이로부터 제조된 송순을 함유하는 떡에 관한 것으로, 본 발명의 방법으로 송순 떡을 제조하는 경우, 송순의 기능성을 유지하면서도 송순 특유의 이취 또는 이미가 저감되고 구수한 향 또는 맛이 우수하여 관능적 품질이 향상된 송순 떡을 제공할 수 있다.The present invention relates to a method for producing a rice cake containing Songsoon and a rice cake containing Songsoon prepared therefrom.In the case of producing Songsoon rice cakes by the method of the present invention, while maintaining the functionality of Songsoon, the characteristic off-flavor or image of Songsoon It is possible to provide a Songsun rice cake with improved sensory quality due to its reduced and excellent aroma or taste.

도 1은 본 발명의 송순 떡의 제조 공정을 나타내는 순서도이다. 1 is a flow chart showing the manufacturing process of the songsun rice cake of the present invention.

이하 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 그러나 본 발명은 여기서 설명되는 실시예에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 내용이 철저하고 완전해지고, 당업자에게 본 발명의 사상을 충분히 전달하기 위해 제공하는 것이다.Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the content introduced herein becomes thorough and complete, and is provided to sufficiently convey the spirit of the present invention to those skilled in the art.

<< 실시예Example 1. 송순 떡의 제조> 1. Manufacture of Songsun rice cake>

본 발명의 송순 떡을 제조하기 위해 먼저, 멥쌀(백미) 1㎏을 세척하고, 물 3ℓ을 더하여 3시간 동안 수침하였다. 3시간 후, 수침된 멥쌀을 체에 밭쳐 수분을 제거한 다음, 분쇄하여 멥쌀가루를 제조하였다. To prepare the Songsun rice cake of the present invention, first, 1 kg of nonglutinous rice (white rice) was washed, and 3ℓ of water was added, followed by soaking for 3 hours. After 3 hours, the soaked non-glutinous rice was sieved through a sieve to remove moisture, and then pulverized to prepare non-glutinous rice powder.

또한, 송순은 하루정도 물에 담가 송진 등의 이물질을 제거하고 수분을 제거한 다음 하기 표 1의 조건으로 꿀을 혼합하여 버무렸다. 이후, 하기 표 2를 참고하여, 멥쌀가루, 소금, 꿀과 버무려진 송순, 누룽지 및 볶은 현미를 혼합한 다음 분쇄하고, 상기 혼합 분쇄물을 10~20분 동안 찜기에서 증숙하여 실시예 2-1 내지 2-13의 송순 떡을 제조하였다. In addition, Songsoon was soaked in water for about a day to remove foreign substances such as pine resin, removed moisture, and mixed with honey under the conditions of Table 1 below. Thereafter, referring to Table 2 below, non-glutinous rice flour, salt, and honey mixed with pine sprout, nurungji, and roasted brown rice were mixed and then pulverized, and the mixed pulverized product was steamed in a steamer for 10 to 20 minutes, and Examples 2-1 to The songsun rice cake of 2-13 was prepared.

조건Condition 송순 : 꿀의 혼합비Songsoon: mixing ratio of honey 실시예 1-1Example 1-1 1 : 0.41: 0.4 실시예 1-2Example 1-2 1 : 0.21: 0.2 실시예 1-3Example 1-3 1 : 0.61: 0.6

조건Condition 혼합조건Mixing condition 멥쌀가루(g)Non-glutinous rice flour (g) 소금(g)Salt (g) 꿀과 버무려진 송순(g)Songsoon mixed with honey (g) 누룽지(g)Nurungji (g) 볶은 현미(g)Roasted Brown Rice (g) 총량(g)Total amount (g) 실시예 2-1Example 2-1 800800 1515 실시예 1-1Example 1-1 140140 1515 3030 10001000 실시예 2-2Example 2-2 730730 1515 실시예 1-1Example 1-1 210210 1515 3030 10001000 실시예 2-3Example 2-3 870870 1515 실시예 1-1Example 1-1 7070 1515 3030 10001000 실시예 2-4Example 2-4 810810 1515 실시예 1-1Example 1-1 140140 55 3030 10001000 실시예 2-5Example 2-5 795795 1515 실시예 1-1Example 1-1 140140 2020 3030 10001000 실시예 2-6Example 2-6 820820 1515 실시예 1-1Example 1-1 140140 1515 1010 10001000 실시예 2-7Example 2-7 790790 1515 실시예 1-1Example 1-1 140140 1515 4040 10001000 실시예 2-8Example 2-8 715715 1515 실시예 1-1Example 1-1 210210 2020 4040 10001000 실시예 2-9Example 2-9 760760 1515 실시예 1-1Example 1-1 210210 55 1010 10001000 실시예 2-10Example 2-10 855855 1515 실시예 1-1Example 1-1 7070 2020 4040 10001000 실시예 2-11Example 2-11 900900 1515 실시예 1-1Example 1-1 7070 55 1010 10001000 실시예 2-12Example 2-12 800800 1515 실시예 1-2Example 1-2 140140 1515 3030 10001000 실시예 2-13Example 2-13 800800 1515 실시예 1-3Example 1-3 140140 1515 3030 10001000

<< 비교예Comparative example 1 및 2. 비교대상 송순 떡의 제조-① 및 ②> 1 and 2. Manufacture of Songsoon Rice Cake for Comparison -① and ②>

상기 실시예 2-1과 같이 제조하되, 하기 표 3 및 4를 참고하여 비교대상 송순 떡을 제조하였다.It was prepared as in Example 2-1, but with reference to Tables 3 and 4 below, a songsun rice cake to be compared was prepared.

조건Condition 송순 : 꿀의 혼합비Songsoon: mixing ratio of honey 비교예 1-1Comparative Example 1-1 1 : 01: 0 비교예 1-2Comparative Example 1-2 1 : 11: 1 비교예 1-3Comparative Example 1-3 1 : 21: 2

조건Condition 혼합조건Mixing condition 멥쌀가루(g)Non-glutinous rice flour (g) 소금(g)Salt (g) 꿀과 버무려진 송순(g)Songsoon mixed with honey (g) 누룽지(g)Nurungji (g) 볶은 현미(g)Roasted Brown Rice (g) 총량(g)Total amount (g) 비교예 2-1Comparative Example 2-1 845845 1515 실시예 1-1Example 1-1 140140 00 00 10001000 비교예 2-2Comparative Example 2-2 815815 1515 실시예 1-1Example 1-1 140140 00 3030 10001000 비교예 2-3Comparative Example 2-3 785785 1515 실시예 1-1Example 1-1 140140 00 6060 10001000 비교예 2-4Comparative Example 2-4 830830 1515 실시예 1-1Example 1-1 140140 1515 00 10001000 비교예 2-5Comparative Example 2-5 815815 1515 실시예 1-1Example 1-1 140140 3030 00 10001000 비교예 2-6Comparative Example 2-6 910910 1515 실시예 1-1Example 1-1 3030 1515 3030 10001000 비교예 2-7Comparative Example 2-7 540540 1515 실시예 1-1Example 1-1 400400 1515 3030 10001000 비교예 2-8Comparative Example 2-8 800800 1515 비교예 1-1Comparative Example 1-1 140140 1515 3030 10001000 비교예 2-9Comparative Example 2-9 800800 1515 비교예 1-2Comparative Example 1-2 140140 1515 3030 10001000 비교예 2-10Comparative Example 2-10 800800 1515 비교예 1-3Comparative Example 1-3 140140 1515 3030 10001000

<< 비교예Comparative example 3. 비교대상 송순 떡의 제조-③> 3. Manufacture of comparative songsun rice cake-③>

상기 실시예 2-1과 같이 제조하되, 아카시아 꿀 대신 설탕(물)을 사용하여 비교예 3의 송순 떡을 제조하였다.It was prepared as in Example 2-1, but using sugar (water) instead of acacia honey to prepare Songsun rice cake of Comparative Example 3.

<< 비교예Comparative example 4. 비교대상 송순 떡의 제조-④> 4. Manufacture of Songsun rice cake for comparison

상기 실시예 2-1과 같이 제조하되, 볶은 현미 대신 볶지 않은 생현미를 사용하여 비교예 4의 송순 떡을 제조하였다.Although prepared in the same manner as in Example 2-1, the Songsun rice cake of Comparative Example 4 was prepared using raw, unroasted brown rice instead of the roasted brown rice.

<< 실험예Experimental example 1. 관능검사> 1. Sensory test>

본 발명의 실시예 2-1 내지 2-13 및 비교예 2 내지 4의 송순 떡에 대한 관능검사를 실시하기 위해, 훈련된 패널요원 20명이 7점 척도법을 사용하여 각각의 떡에 대해 매우 좋음(7점), 보통(4점), 매우 싫음(1점)으로 평가하였다. 하기 표 5에는 20명이 평가한 점수의 평균으로 소수점 1자리까지만 나타내었으며, 맛 또는 향에 대한 만족도 및 종합 기호도에 대한 가시적인 효과 등을 측정하였다. 이때, 향 또는 맛의 경우, 송순 특유의 이취 또는 이미 저감 효과가 클수록 높은 수치(7점)로 평가하였다. In order to perform a sensory test on the Songsun rice cakes of Examples 2-1 to 2-13 and Comparative Examples 2 to 4 of the present invention, 20 trained panelists used the 7-point scale method and were very good for each rice cake ( 7 points), moderate (4 points), and very dislike (1 point). Table 5 below shows only 1 decimal place as the average of the scores evaluated by 20 people, and the visible effect on the satisfaction with taste or aroma and the overall preference was measured. At this time, in the case of aroma or taste, it was evaluated as a higher value (7 points) as the off-flavor peculiar to Songsoon or the reduction effect already increased.

조건Condition 만족도satisfaction 종합 기호도Overall preference map 이취 저감 효과Off-odor reduction effect 이미 저감 효과Already reducing effect 구수한 향Sweet scent 구수한 맛Savory taste 실시예 2-1Example 2-1 6.86.8 6.86.8 6.76.7 6.86.8 6.8 6.8 실시예 2-2Example 2-2 6.76.7 6.86.8 6.76.7 6.76.7 6.7 6.7 실시예 2-3Example 2-3 6.66.6 6.76.7 6.76.7 6.76.7 6.7 6.7 실시예 2-4Example 2-4 6.56.5 6.56.5 6.46.4 6.36.3 6.4 6.4 실시예 2-5Example 2-5 6.76.7 6.86.8 6.86.8 6.86.8 6.8 6.8 실시예 2-6Example 2-6 6.76.7 6.76.7 6.56.5 6.76.7 6.7 6.7 실시예 2-7Example 2-7 6.86.8 6.86.8 6.86.8 6.76.7 6.8 6.8 실시예 2-8Example 2-8 6.76.7 6.76.7 6.86.8 6.86.8 6.8 6.8 실시예 2-9Example 2-9 6.76.7 6.66.6 6.46.4 6.46.4 6.5 6.5 실시예 2-10Example 2-10 6.66.6 6.66.6 6.86.8 6.76.7 6.7 6.7 실시예 2-11Example 2-11 6.56.5 6.66.6 6.46.4 6.56.5 6.5 6.5 실시예 2-12Example 2-12 6.16.1 6.26.2 6.76.7 6.76.7 6.4 6.4 실시예 2-13Example 2-13 6.76.7 6.76.7 6.66.6 6.76.7 6.7 6.7 비교예 2-1Comparative Example 2-1 3.13.1 3.23.2 1.81.8 1.71.7 2.5 2.5 비교예 2-2Comparative Example 2-2 3.53.5 3.43.4 3.33.3 33 3.3 3.3 비교예 2-3Comparative Example 2-3 3.63.6 3.73.7 3.73.7 3.13.1 3.5 3.5 비교예 2-4Comparative Example 2-4 3.23.2 3.43.4 2.32.3 2.62.6 2.9 2.9 비교예 2-5Comparative Example 2-5 3.43.4 3.53.5 2.82.8 3.23.2 3.2 3.2 비교예 2-6Comparative Example 2-6 4.14.1 4.34.3 3.53.5 3.43.4 3.8 3.8 비교예 2-7Comparative Example 2-7 3.63.6 3.43.4 3.63.6 3.73.7 3.6 3.6 비교예 2-8Comparative Example 2-8 1.71.7 1.91.9 2.82.8 2.62.6 2.3 2.3 비교예 2-9Comparative Example 2-9 4.34.3 4.44.4 3.63.6 3.73.7 4.0 4.0 비교예 2-10Comparative Example 2-10 3.83.8 3.73.7 3.43.4 3.33.3 3.6 3.6 비교예 3Comparative Example 3 3.53.5 3.43.4 4.54.5 4.44.4 4.0 4.0 비교예 4Comparative Example 4 3.83.8 4.14.1 2.52.5 3.23.2 3.4 3.4

상기 표 5를 참고하면, 본 발명의 방법으로 제조한 실시예 2-1 내지 2-13의 송순 떡은, 본 발명과는 다른 조건으로 제조한 비교예 2 내지 4에 비해 이취 또는 이미 저감 효과, 및, 구수한 향 또는 맛에 대한 종합 기호도가 높아 관능적 품질이 우수한 떡임을 확인할 수 있었다. Referring to Table 5, the Songsun rice cakes of Examples 2-1 to 2-13 prepared by the method of the present invention, compared to Comparative Examples 2 to 4 prepared under conditions different from the present invention, had an off-flavor or already reduced effect, And, it was confirmed that the rice cake has excellent sensory quality due to its high overall preference for savory aroma or taste.

특히, 본 발명의 실시예의 경우, 누룽지 또는 볶은 현미를 사용하지 않거나 아카시아 꿀을 생략한 비교예 2-1 내지 2-5 및 비교예 2-8에 비해, 최종 제조된 송순 떡에 대한 이취 또는 이미 저감 효과, 및, 구수한 향 또는 맛에 해당하는 기호도가 현저하게 우수하였다. In particular, in the case of the embodiment of the present invention, compared to Comparative Examples 2-1 to 2-5 and Comparative Example 2-8 in which no burnt or roasted brown rice was used or acacia honey was omitted, the off-flavor or already The reduction effect and the preference corresponding to the savory aroma or taste were remarkably excellent.

또한, 본 발명의 송순 떡은 아카시아 꿀 대신 설탕을 사용한 비교예 3에 비해 이취 및 이미 저감 효과가 우수하였고, 볶은 현미 대신 볶지 않은 생현미를 사용한 비교예 4에 비해 구수한 향 및 맛에 대한 선호도가 높아, 송순의 기능성은 유지하면서도 관능적 품질이 향상된 것임을 확인할 수 있었다.In addition, the Songsoon rice cake of the present invention has excellent off-flavor and already has excellent reduction effect compared to Comparative Example 3 using sugar instead of acacia honey, and preference for savory aroma and taste compared to Comparative Example 4 using raw brown rice instead of roasted brown rice. High, it was confirmed that the sensory quality was improved while maintaining the functionality of Songsun.

Claims (7)

(1공정) 쌀을 세척한 다음 0.5~5시간 동안 수침하는 단계;
(2공정) 상기 1공정에서 수침된 쌀의 수분을 제거한 후 분쇄하여 쌀가루를 제조하는 단계;
(3공정) 세척하고 수분을 제거한 송순 100중량부 기준으로 꿀 20~60중량부를 더하여 버무리는 단계;
(4공정) 상기 2공정에서 분쇄된 쌀가루 70~90중량%, 3공정에서 꿀과 버무려 진 송순 7~21중량%, 소금 0.5~3중량%, 누룽지 0.5~2중량% 및 볶은 현미 1~4중량%를 혼합한 다음 분쇄하는 단계; 및
(5공정) 상기 4공정의 분쇄물을 10~20분 동안 증숙하는 단계;
를 포함하는 것을 특징으로 하는 송순을 함유하는 떡의 제조방법.
(Step 1) washing the rice and then immersing it for 0.5 to 5 hours;
(Step 2) removing moisture from the rice soaked in step 1 and pulverizing to produce rice powder;
(Step 3) adding and mixing 20 to 60 parts by weight of honey based on 100 parts by weight of pine tree after washing and removing moisture;
(Step 4) 70 to 90% by weight of rice flour crushed in the second step, 7 to 21% by weight of pine sprout mixed with honey in step 3, 0.5 to 3% by weight of salt, 0.5 to 2% by weight of nurungji, and 1 to 4 of roasted brown rice Mixing the weight percent and then pulverizing; And
(Step 5) steaming the pulverized product of Step 4 for 10 to 20 minutes;
Method for producing a rice cake containing songsun, characterized in that it comprises a.
제1항에 있어서,
상기 1공정의 쌀은 멥쌀 또는 찹쌀인 것을 특징으로 하는 송순을 함유하는 떡의 제조방법.
The method of claim 1,
The rice of the first step is a method for producing a rice cake containing songsun, characterized in that non-glutinous rice or glutinous rice.
제1항에 있어서,
상기 1공정의 수침 조건은 쌀 100중량부 기준으로 물 150~500중량부를 더하여 0.5~5시간 동안 수침하는 것을 특징으로 하는 송순을 함유하는 떡의 제조방법.
The method of claim 1,
The soaking condition of the first step is a method for producing rice cakes containing Songsoon, characterized in that water immersion is performed for 0.5 to 5 hours by adding 150 to 500 parts by weight of water based on 100 parts by weight of rice.
삭제delete 제1항에 있어서,
상기 3공정의 꿀은 아카시아 꿀인 것을 특징으로 하는 송순을 함유하는 떡의 제조방법.
The method of claim 1,
The honey of the third step is a method for producing a rice cake containing songsun, characterized in that acacia honey.
삭제delete 제1항 내지 제3항 및 제5항 중 어느 한 항의 방법으로 제조된 송순을 함유하는 떡.A rice cake containing songsun prepared by the method of any one of claims 1 to 3 and 5.
KR1020170032400A 2017-03-15 2017-03-15 Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom KR102145791B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020170032400A KR102145791B1 (en) 2017-03-15 2017-03-15 Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020170032400A KR102145791B1 (en) 2017-03-15 2017-03-15 Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom

Publications (2)

Publication Number Publication Date
KR20180105385A KR20180105385A (en) 2018-09-28
KR102145791B1 true KR102145791B1 (en) 2020-08-19

Family

ID=63721717

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020170032400A KR102145791B1 (en) 2017-03-15 2017-03-15 Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom

Country Status (1)

Country Link
KR (1) KR102145791B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102173820B1 (en) * 2018-10-02 2020-11-03 전기평 manufacturing method of stir-fried rice cake

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101052351B1 (en) * 2011-03-16 2011-07-27 (주)영의정 Parched rice cake composition and manufacturing method thereof

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100930708B1 (en) * 2008-05-08 2009-12-09 최경애 Rice cake manufacturing method using sprout sprout
KR101047835B1 (en) 2009-03-20 2011-07-11 박용운 Songsun Kimchi and its manufacturing method
KR100987966B1 (en) 2010-02-25 2010-10-18 푸레기송순주영농조합법인 Manufacturing method of pine buds wine
KR101584236B1 (en) 2014-01-09 2016-01-21 감지영 Method for producing a rice cake that contains the fermented solution using a pine needle

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101052351B1 (en) * 2011-03-16 2011-07-27 (주)영의정 Parched rice cake composition and manufacturing method thereof

Also Published As

Publication number Publication date
KR20180105385A (en) 2018-09-28

Similar Documents

Publication Publication Date Title
KR101837937B1 (en) Production method of soy source and soybean paste using extract of Dendropanax morbifera Lev
KR102145791B1 (en) Manufacturing method for rice cake containing pine sprouts and rice cake containing pine sprouts manufactured therefrom
KR101654212B1 (en) fermented soybean lump having balsam pear and manufacturing method of soybean paste
KR101904828B1 (en) Sauce for meat containing ivy tree extract and Manufacturing method thereof
KR101432214B1 (en) Manufacturing Method for Venegar Using Epicarp of Ginkgo
KR20160099201A (en) A method for preparing korean hot papper paste with blueberry syrup
KR101752571B1 (en) Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof
KR101329186B1 (en) Korea rice wine with pine nut and method for manufacturing thereof
KR102296716B1 (en) Method for producing aronia seasoning sauce
KR101966924B1 (en) A white kimchi containing the native grasses fruit and its manufacturing method
KR101985700B1 (en) Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom
KR101949991B1 (en) Production method of low salt picking using sweet potato and plum enzymes
KR101421186B1 (en) Preparation method for korean traditional cookie using apple grain syrup
KR20210067060A (en) Manufacturing method of ripe persimmon puree with ginger and ripe persimmon puree with ginger manufactured by the same
KR101852769B1 (en) manufacturing method of plum-persimmon vinegar
KR101662798B1 (en) Method for preparing food using chestnut and food prepared by the method
KR100845965B1 (en) Functional noodles containing pine-mushroom and process for the prepararion thereof
KR101662150B1 (en) Chokochujang using mulberry vinegar
KR101645358B1 (en) Ooctopus seasoned soy sauce using for japanese apricot spirits and it&#39;s manufacturing process
KR20180057158A (en) Manufacturing method of barley GOCHUJANG with mulberry and barley GOCHUJANG with mulberry prepared thereby
KR102082435B1 (en) Kimchi Seasoning Containing Stachys Sieboldii And Raisin Tree And Inonotus Obliquus
KR102017242B1 (en) A preparing method of hot pepper paste utilizing fermented soybeans powder and hot pepper paste using the same
KR101136802B1 (en) An eel with pickled scallion and manufacturing method of it
KR101666325B1 (en) Manufacturing method of Aronia beverage using brewing vinegar
KR101709212B1 (en) Seasoned dried squid using the plum-fermentation liquid and mulberry-fermentation liquid, and manufacturing method thereof

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant