KR102219864B1 - Manufacturing method for rice gangjeong of lycium chinense mill and rice gangjeong of lycium chinense mill manufactured thereby - Google Patents
Manufacturing method for rice gangjeong of lycium chinense mill and rice gangjeong of lycium chinense mill manufactured thereby Download PDFInfo
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Images
Classifications
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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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
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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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
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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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- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
본 발명은 구기자 쌀강정 제조방법 및 그에 의해 제조된 구기자 쌀강정에 관한 것이다. 본 발명의 일 실시예에 따른 구기자 쌀강정 제조방법은, 쌀을 6~12시간 동안 물에 담궈 불린 후 건져내어 물기를 제거하고 쌀 준비 단계; 찜기를 준비하며 준비된 쌀을 찜기에 넣고 고두밥 상태로 찌는 1차 증숙 단계; 1차 증숙된 쌀을 물에 세척하고 다시 찌는 2차 증숙 단계; 2차 증숙된 쌀을 소금물에 담군 후 물기를 제거하고, 물기가 제거된 쌀을 40~65℃의 열풍으로 7~10시간 동안 건조시키는 단계; 건조된 쌀을 180~190℃ 기름에 튀겨서 팽화시키고 기름을 빼는 튀김 단계; 기름이 제거된 튀긴 쌀과 검정콩을 넣은 후 설탕, 물엿 및 구기자를 혼합하여 준비한 조청과 섞이도록 교반하는 버무림 단계; 및 조청과 함께 고르게 혼합되어 버무려진 강정 재료를 준비된 강정판에 밀대로 평탄하게 밀어주고 평탄화된 강정 재료를 절단하는 절단 단계를 포함한다.The present invention relates to a method for manufacturing Gugija rice gangjeong and Gojija rice gangjeong manufactured thereby. The manufacturing method of Gugija rice gangjeong according to an embodiment of the present invention includes the steps of preparing rice by immersing rice in water for 6 to 12 hours, soaking it, removing moisture, and removing water; A first steaming step of preparing a steamer and putting the prepared rice in the steamer and steaming it in a state of godubap; A second steaming step of washing the first steamed rice with water and steaming it again; Dipping the second steamed rice in salt water, removing water, and drying the dried rice with hot air at 40 to 65°C for 7 to 10 hours; Frying step of frying the dried rice in 180-190° C. oil to expand and drain the oil; After adding the fried rice and black beans from which the oil has been removed, mixing sugar, starch syrup, and goji berries to mix them with prepared jocheong; And a cutting step of smoothly pushing the gangjeong material mixed and mixed together with jocheong with a pusher on the prepared gangjeong plate and cutting the flattened gangjeong material.
Description
본 발명은 구기자 쌀강정 제조방법 및 그에 의해 제조된 구기자 쌀강정에 관한 것이다.The present invention relates to a method for manufacturing Gugija rice gangjeong and Gojija rice gangjeong manufactured thereby.
한과는 쌀, 밀가루, 견과류 등을 주재료로 하여 꿀과 기름 등을 부재료로 하여 만든 우리나라의 전통 과자류이다. 일반적으로 한과는 명절이나 제사 또는 각종 전통행사에 주로 이용되어 왔으며, 최근에는 일상에서도 즐겨 먹는 기호 식품으로 자리잡고 있다.Hangwa is a traditional Korean confectionery made with rice, flour, and nuts as main ingredients, and honey and oil as subsidiary materials. In general, Korean confectionery has been mainly used for holidays, rituals, or various traditional events, and recently, it has become a favorite food that is enjoyed in everyday life.
한과는 만드는 방법에 다라 유밀과류, 유과류, 다식류, 정과류, 숙실과류, 과편류, 엿강정류, 당류로 나눌 수 있으며, 재료에 따라 서로 다른 이름, 예를 들어 깨강정, 밤다식, 동아정과 등의 이름이 붙여질 수 있다.Depending on how they are made, oriental sweets can be divided into milk wheat, milk sweets, daisies, regular sweets, suksil sweets, sweets, sweet sweets, sweet sweets, and different names depending on the ingredients, such as sesame sweets, chestnuts sweets, and Donga. Names such as Jeonggwa may be given.
일반적으로, 전통 한과의 일종인 강정은 찹쌀가루를 술로 반죽하여 여러 모양으로 썰어 말렸다가 기름에 튀긴 후 그 표면에 물엿이나 조청을 바르고 고물을 묻혀 만들거나, 볶은 깨, 볶은 콩, 쪄서 튀긴 쌀 등을 되직한 물엿에 버무려 만든 것으로서, 감미와 함께 쫄깃하고 바삭한 식감이 있다.In general, Gangjeong, a kind of traditional Korean confectionery, is made by kneading glutinous rice powder with liquor, diced into various shapes, dried, and fried in oil, then coated with starch syrup or jocheong, and then covered with junk, or roasted sesame, roasted beans, and steamed fried rice. It is made with thick starch syrup and has a chewy and crispy texture with sweetness.
이러한 강정은 주로 쌀이나 다른 곡물류가 단독 또는 혼합된 형태로 만들어지기 때문에 함유된 영양성분이 매우 제한적이어서 취식자의 건강증진을 도모하기 어렵고, 종류와 맛이 다양하지 못하여 주로 노년층에서 선호될 뿐 젊은 층이나 외국인의 기호를 충족시키기에는 충분치 못한 실정이다.Because these gangjeongs are mainly made in the form of rice or other grains alone or in a mixture, it is difficult to promote health of the eaters because the nutrients contained in them are very limited, and because the types and tastes are not diverse, they are mainly preferred by the elderly. It is not enough to satisfy the tastes of foreigners.
또한, 국민소득 증가와 더불어 각종 성인병이 심각한 사회문제로 대두하고 있어서 고단백, 저지방, 고식이섬유, 저칼로리의 건강식품에 대한 수요가 급증하고 있는 측면에서 볼 때, 고농도의 당류를 이용한 단맛 위주의 저단백 고칼로리 식품인 강정제품은 건강 지향적인 현대인의 기호에 부합하지 못한 문제가 있다.In addition, in view of the rapidly increasing demand for health foods with high protein, low fat, high dietary fiber, and low calorie as various adult diseases are emerging as a serious social problem along with the increase in national income, low-sweetness-focused use of high-concentration sugars Gangjeong products, a high-protein high-calorie food, have a problem that does not meet the tastes of health-oriented modern people.
이러한 문제를 해결하기 위하여, 강정 제조 시 인체에 유익한 부재료를 첨가하여 기능성 강정을 제조하려는 시도가 이루어지고 있다. 예를 들어, 한국등록특허공보 제10-87531호(특허문헌 1)에는 식용유 성분이 강정에 함유되지 않도록 하면서 강정에 야채류 또는 과일류의 영양성분이 함유되도록 한 야채강정 및 그 제조방법이 개시되어 있다.In order to solve this problem, attempts have been made to prepare functional gangjeong by adding subsidiary materials that are beneficial to the human body during gangjeong production. For example, Korean Registered Patent Publication No. 10-87531 (Patent Document 1) discloses a vegetable gangjeong and a method for manufacturing the same, in which gangjeong contains nutrients of vegetables or fruits while preventing edible oil components from being contained in gangjeong. have.
그러나 상기 특허문헌 1에 따른 제조방법에 의하면 야채나 과일을 열풍으로 건조하고 전자레인지로 구워 팽화하는 과정에서 야채나 과일에 함유된 열에 약한 영양소들이 대부분 파괴되는 문제가 있다.However, according to the manufacturing method according to Patent Document 1, there is a problem in that most of the nutrients weak to heat contained in the vegetables or fruits are destroyed in the process of drying vegetables or fruits with hot air and baking them in a microwave to expand them.
본 발명은 상술한 종래 기술의 문제점을 해결하기 위한 것으로서, 유익한 재료를 포함하면서도 제조 과정에서 열에 의한 영양소 손실이 없어 건강을 증진시킬 수 있는 쌀강정 및 그 제조방법을 제공하는 데에 그 목적이 있다.An object of the present invention is to provide a rice gangjeong and a method for manufacturing the same, which can improve health without loss of nutrients due to heat in the manufacturing process while including beneficial ingredients.
또한, 본 발명은 영양이 좋은 구기자를 포함하는 쌀강정 및 그 제조방법을 제공하는 데에 그 목적이 있다.In addition, an object of the present invention is to provide a rice gangjeong and a method for producing the same, including goji japonica with good nutrition.
상기 목적을 달성하기 위한 본 발명의 대표적인 구성은 다음과 같다.A typical configuration of the present invention for achieving the above object is as follows.
본 발명의 일 실시예에 따르면, 쌀을 6~12시간 동안 물에 담궈 불린 후 건져내어 물기를 제거하고 쌀 준비 단계; 찜기를 준비하며 준비된 쌀을 찜기에 넣고 고두밥 상태로 찌는 1차 증숙(蒸熟) 단계; 1차 증숙된 쌀을 물에 세척하고 다시 찌는 2차 증숙 단계; 2차 증숙된 쌀을 소금물에 담군 후 물기를 제거하고, 물기가 제거된 쌀을 40~65℃의 열풍으로 7~10시간 동안 건조시키는 단계; 건조된 쌀을 180~190℃ 기름에 튀겨서 팽화시키고 기름을 빼는 튀김 단계; 기름이 제거된 튀긴 쌀과 검정콩을 넣은 후 설탕, 물엿 및 구기자를 혼합하여 준비한 조청과 섞이도록 교반하는 버무림 단계; 및 조청과 함께 고르게 혼합되어 버무려진 강정 재료를 준비된 강정판에 밀대로 평탄하게 밀어주고 평탄화된 강정 재료를 절단하는 절단 단계를 포함한다.According to an embodiment of the present invention, the rice is soaked in water for 6 to 12 hours, soaked, and then removed to remove moisture, and rice preparation step; A first steaming step of preparing a steamer and putting the prepared rice in the steamer and steaming it in a state of godubap; A second steaming step of washing the first steamed rice with water and steaming it again; Dipping the second steamed rice in salt water, removing water, and drying the dried rice with hot air at 40 to 65°C for 7 to 10 hours; Frying step of frying the dried rice in 180-190° C. oil to expand and drain the oil; After adding the fried rice and black beans from which the oil has been removed, mixing sugar, starch syrup, and goji berries to mix them with prepared jocheong; And a cutting step of smoothly pushing the gangjeong material mixed and mixed together with jocheong with a pusher on the prepared gangjeong plate and cutting the flattened gangjeong material.
본 발명의 일 실시예에 따르면, 조청은 조청 100중량부를 기준으로 설탕 5~25중량부, 물엿 65~85중량부 및 구기자 5~15중량부를 혼합하여 조성할 수 있다. 여기에서, 조청에 포함되는 물엿은 쌀조청 및 이온 물엿을 포함할 수 있다.According to an embodiment of the present invention, jocheong may be formed by mixing 5 to 25 parts by weight of sugar, 65 to 85 parts by weight of starch syrup, and 5 to 15 parts by weight of goji jaw based on 100 parts by weight of jocheong. Here, the starch syrup included in the jocheong may include rice jocheong and ionic starch syrup.
본 발명의 일 실시예에 따르면, 구기자 쌀강정 100중량부를 기준으로 기름이 제거된 튀긴 쌀 60~80중량부, 조청 15~35중량부 및 검정콩 1~5중량부를 포함할 수 있다.According to an embodiment of the present invention, it may include 60 to 80 parts by weight of fried rice from which oil has been removed, 15 to 35 parts by weight of jocheong, and 1 to 5 parts by weight of black beans based on 100 parts by weight of Gugija rice gangjeong.
본 발명에 따르면, 제조 과정에서 열에 의한 영양소의 손실이 없어, 유익한 재료로 건강을 증진시킬 수 있는 쌀강정을 제조할 수 있게 된다. According to the present invention, there is no loss of nutrients due to heat in the manufacturing process, so it is possible to manufacture rice gangjeong that can improve health with beneficial ingredients.
또한, 본 발명에 따르면, 맛과 영양이 모두 우수하여 남녀노소 부담없이 즐길 수 있는 구기자를 함유하는 쌀강정을 제조할 수 있게 된다.In addition, according to the present invention, it is possible to manufacture rice gangjeong containing goji japonica, which is excellent in both taste and nutrition, and can be enjoyed freely by men and women of all ages.
도 1은 본 발명의 일 실시예에 따른 구기자 쌀강정 제조 과정을 순차적으로 나타내는 도면이다.1 is a view sequentially showing the manufacturing process of Gugija rice gangjeong according to an embodiment of the present invention.
본 발명은 구기자 쌀강정 제조방법에 관한 것으로, 더욱 상세하게는 소비자의 기호에 맞는 쌀 가공식품을 생산하되 맛과 향이 깊고 영양학적 생리효과가 증가된 구기자 성분을 함유한 쌀강정 제조방법에 관한 것이다.The present invention relates to a method for manufacturing wolfberry rice gangjeong, and more particularly, to a method for producing rice gangjeong containing wolfberry ingredients having a deep taste and aroma and an increased nutritional physiological effect while producing a processed rice food suitable for consumers' preferences.
이상과 같은 본 발명에 대한 해결하려는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 일 실시예 및 도면에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 일 실시예를 참조하면 명확해질 것이다.Specific matters, including the problems to be solved, means for solving the problems, and effects of the invention as described above, are included in an embodiment and drawings to be described below. Advantages and features of the present invention, and a method of achieving them will become apparent with reference to an exemplary embodiment described later in detail together with the accompanying drawings.
이하에서는, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있도록 하기 위하여, 본 발명의 바람직한 실시예에 관하여 첨부된 도면을 참조하여 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings in order to enable those skilled in the art to easily implement the present invention.
도 1은 본 발명에 따른 구기자 쌀강정의 제조 과정을 순차적으로 나타내는 순서도이다.1 is a flow chart sequentially showing the manufacturing process of Gugija rice gangjeong according to the present invention.
도 1을 참조하면, 구기자 쌀강정 제조방법은 쌀 준비 단계(S110), 1차 증숙(蒸熟) 단계(S120), 2차 증숙 단계(S130), 건조 단계(S140), 튀김 단계(S150), 버무림 단계(S160) 및 절단 단계(S170)를 포함한다.Referring to Figure 1, the manufacturing method of Gugija rice gangjeong includes a rice preparation step (S110), a first steaming step (S120), a second steaming step (S130), a drying step (S140), a frying step (S150), It includes a mixing step (S160) and a cutting step (S170).
먼저, 쌀 준비 단계(S110)에서는 쌀강정의 주 원료인 쌀을 용기 안에 넣고 물을 채워 불린 후 건져내어 물기를 제거하여 쌀을 준비한다. 여기서 쌀은 증숙하였을 때 퍼짐성이 양호해지도록 6~12시간 정도 불려 물이 쌀에 충분히 흡수되도록 하는 것이 바람직하다. 쌀의 팽화율, 조직감, 입안에서 녹는 정도, 제조된 강정의 관능적 특성 등은 물에 불리는 시간 및 온도에 따라 달라지는 바, 이를 고려하여 쌀을 물에 불리는 시간은 여름철에는 짧게, 겨울철에는 길게 하는 것이 바람직하다. 본 발명에 사용하는 쌀은 현미쌀 또는 찹현미 중 적어도 하나를 포함하는 것이 바람직하나, 본 발명이 위 쌀의 종류에 한정되는 것은 아니다. 예를 들어, 쌀 대신에 우리밀, 귀리 등을 사용하는 것도 가능할 것이다.First, in the rice preparation step (S110), rice, which is the main raw material of rice gangjeong, is put into a container, filled with water, soaked, and then taken out to remove water to prepare rice. Here, it is preferable that rice is soaked for 6 to 12 hours so that the spreadability becomes good when steamed so that water is sufficiently absorbed by the rice. The swelling rate of rice, texture, degree of melting in the mouth, and sensory properties of manufactured gangjeong vary depending on the time and temperature of the produced gangjeong. Taking this into account, the time to soak rice in water is short in summer and long in winter. desirable. The rice used in the present invention preferably includes at least one of brown rice or chopped brown rice, but the present invention is not limited to the type of rice. For example, it would be possible to use Korean wheat or oats instead of rice.
다음으로, 1차 증숙 단계(S120)에서는 준비된 쌀을 찜기 안에 넣고 증기를 이용하여 고두밥 상태로 1차 증숙을 시켜주게 된다.Next, in the first steaming step (S120), the prepared rice is put in a steamer and the first steaming is performed in a state of godubap using steam.
이어지는 2차 증숙 단계(S130)에서는, 1차 증숙된 쌀을 찬물에 헹구고 식힌 다음에 다시 찜기를 이용하여 2차 증숙을 실시한다. In the subsequent second steaming step (S130), the first steamed rice is rinsed in cold water and cooled, and then the second steaming is performed again using a steamer.
이후 실시하기에 따라 1차 및 2차 증숙된 쌀을 볶아 준비하여 사용하는 것도 가능하다. 증숙한 후에 볶는 것은 풍미를 향상시키고 식감을 부드럽게 하기 위한 것으로, 증숙 과정을 실시하지 않고 쌀을 볶을 경우 치아가 약한 소비자가 섭치하기에 불편할 수 있어 증숙 후 쌀을 볶는 것이 바람직하다.It is also possible to prepare and use the first and second steamed rice by roasting it according to the subsequent implementation. Roasting after steaming is to improve flavor and soften the texture, and if the rice is roasted without performing the steaming process, it may be uncomfortable for consumers with weak teeth to eat, so it is preferable to roast the rice after steaming.
이후, 건조 단계(140)에서는 2차 증숙된 쌀을 소금물에 담궈 염지시킨 후 물기를 제거하고, 물기가 제거된 쌀을 건조시키게 된다. 염지된 쌀이 열풍으로 건조되면 쌀이 함유하고 있는 수분 함량이 줄어들게 된다.Thereafter, in the drying step 140, the second steamed rice is immersed in salt water to be salted, and then the water is removed, and the dried rice is dried. When the cured rice is dried with hot air, the moisture content of the rice decreases.
여기에서, 물기가 제거된 쌀의 건조는 40~65℃의 열풍으로 7~10시간 동안 수행하는 것이 바람직하다. 하지만, 실시하기에 따라 40~65℃의 열풍으로 건조하는 공정 대신, 20~30시간 동안 음지에서 자연 건조하는 것도 가능하다.Here, drying of the dried rice is preferably carried out for 7 to 10 hours with a hot air of 40 to 65 ℃. However, depending on the implementation, instead of the process of drying with hot air of 40 to 65°C, it is also possible to naturally dry in the shade for 20 to 30 hours.
다음으로 튀김 단계(S150)에서는 대두유를 180~190℃까지 가열하고, 가열된 대두유에 건조된 쌀을 넣어 튀긴 후 팽화되고 알맞게 튀겨진 쌀에서 기름을 빼준다.Next, in the frying step (S150), the soybean oil is heated to 180-190°C, dried rice is put in the heated soybean oil, and then the oil is removed from the puffed and properly fried rice.
이어서, 버무림 단계(S160)에서는 기름이 제거된 튀긴 쌀과 검정콩을 넣은 후 본 발명의 특유의 조청과 섞이도록 교반한다.Subsequently, in the tossing step (S160), the fried rice and black beans from which the oil has been removed are added and then stirred so as to be mixed with the unique jocheong of the present invention.
본 실시예에서 튀긴 쌀 및 검정콩과 교반하는 조청은 설탕, 물엿 및 구기자를 혼합하여 이를 가열하고 저어주면서 졸여 준비한다. 여기서 조청은 조청 100중량부를 기준으로 설탕 5~25중량부, 물엿 65~85중량부 및 구기자 5~15중량부를 혼합하여 조성한다.In the present example, the fried rice and black beans and the stir-fry jocheong are prepared by mixing sugar, starch syrup, and goji berries, heating them, and boiling while stirring. Here, jocheong is composed by mixing 5 to 25 parts by weight of sugar, 65 to 85 parts by weight of starch syrup, and 5 to 15 parts by weight of goji berries based on 100 parts by weight of jocheong.
조청에 포함되는 물엿은 쌀조청 및 이온 물엿을 포함할 수 있다. 쌀조청은 곡류를 엿기름으로 당화 시킨 후에 오랫동안 고아서 걸쭉하게 만든 묽은 엿으로, 열량이 낮아 다이어트에 효과적이며, 당분이 주 성분이라 혈액순환을 원활하게 하는 효과가 있다. 이온 물엿은 이온 정제를 하여 염류나 유기산과 같은 불순물을 완전히 제거하여 당류로만 구성된 엿이다.Starch syrup contained in jocheong may include rice jocheong and ion starch syrup. Rice jocheong is a thin syrup made from grains that are thickened after a long period of saccharification with malt. Low calories are effective for dieting, and sugar is the main ingredient, so it has the effect of smoothing blood circulation. Ion starch syrup is a malt composed only of sugars by completely removing impurities such as salts and organic acids through ion purification.
본 실시예에서 조청에 포함되는 구기자는 한방의 영약(靈藥)으로 민간약으로 애용되어 왔으며, 콜린대사물질의 하나인 베타인이 풍부해서 간에 지방이 축적되는 것을 억제하는 효과가 있다. 또한, 비타민C 및 루틴이 풍부하여 피로회복을 촉진하고 혈압을 조절하여 저혈압에 탁월한 효과를 가지고 있으며, 구기자를 오래 복용하면 세포의 노화를 억제하는 효과를 가지고 있다.In the present embodiment, Gugija included in Jocheong has been used habitually as a folk medicine as an herbal medicine, and it is rich in betaine, one of the choline metabolites, and has an effect of suppressing the accumulation of fat in the liver. In addition, since it is rich in vitamin C and rutin, it promotes fatigue recovery and has an excellent effect on hypotension by regulating blood pressure, and has the effect of suppressing aging of cells when taken for a long time.
구기자는 전통적으로 차로 달여 마시는 것으로 알려져 있으나, 특유의 아린 맛으로 인하여 미성년자 등의 입맛에는 맞지 않을 수 있다는 문제가 있다. 이에 본 발명에서는 구기자가 열에도 영양성분이 파괴되지 않고 오래 가열하면 할수록 좋은 성분이 많이 추출되는 특성을 활용하여, 상술한 바와 같이 구기자를 물엿 및 설탕과 함께 오래 달여 조청으로 제조함으로써, 구기자의 영양 성분이 파괴되지 않고 좋은 성분을 추출할 뿐만 아니라 남녀노소 누구나 섭취하기에 부담이 없도록 할 수 있다.Although it is traditionally known to drink wolfberry as a tea, there is a problem that it may not be suitable for the taste of minors due to its unique taste. Therefore, in the present invention, by utilizing the characteristic that nutrients are not destroyed even by heat, and the more good ingredients are extracted as long as they heat it, as described above, the wolfberry is made into jocheong by decoction of starch syrup and sugar for a long time. In addition to extracting good ingredients without destroying the ingredients, you can make it easy for everyone to consume.
한편, 본 실시예에 따르면, 구기자를 열매 그대로 물엿에 혼합하고 가열하여 우려내고 농축시킬 수 있으나, 실시하기에 따라 구기자를 고운 분말 상태로 분쇄하여 물엿에 혼합할 수도 있다.On the other hand, according to the present embodiment, goji berries may be mixed with starch syrup as they are, heated to brew and concentrated. However, according to practice, goji berries may be pulverized into fine powder and mixed with starch syrup.
버무림 단계 이후 절단 단계(S170)에서는, 조청과 함께 고르게 혼합되어 버무려진 강정 재료를 준비된 강정판에 넣고 밀대로 평탄하게 밀어주고 굳힌 후 일정한 크기로 절단한다.In the cutting step (S170) after the mixing step, the gangjeong material mixed and mixed with jocheong is evenly mixed with the prepared gangjeong plate, pushed flat with a pusher, hardened, and then cut into a certain size.
이러한 일련의 공정을 통하여 본 실시예에 따른 구기자 쌀강정을 제조할 수 있다.Through such a series of processes, it is possible to manufacture Goji Ja rice gangjeong according to the present embodiment.
이렇게 제조된 구기자 쌀강정은, 원재료 함량에 있어서 구기자 쌀강정 100중량부를 기준으로 튀긴쌀 60~80중량부, 구기자를 포함하는 조청 15~35중량부 및 검정콩 1~5중량부를 포함할 수 있다.Gugija rice gangjeong prepared in this way may include 60 to 80 parts by weight of fried rice, 15 to 35 parts by weight of jocheong including goji, and 1 to 5 parts by weight of black beans based on 100 parts by weight of Gugija rice gangjeong in raw material content.
전술한 구기자 쌀강정 제조방법에 의하면, 쌀강정에 포함되는 조청에 구기자 특유의 영양성분이 함유되어, 일반적인 곡물 강정에 비하여 영양학적으로 우수하면서도 누구나 부담없이 즐길 수 있는 기호식품으로서 건강 증진에 탁월한 효과를 줄 수 있게 된다.According to the above-described manufacturing method of Gugija Rice Gangjeong, the unique nutrients of Gugija are contained in Jocheong contained in Rice Gangjeong, and it is nutritionally superior compared to general grain Gangjeong, but it is a favorite food that anyone can enjoy without burden. You will be able to.
이상에서 본 발명이 구체적인 구성요소 등과 같은 특정 사항과 한정된 실시예 및 도면에 의하여 설명되었으나, 이는 본 발명의 보다 전반적인 이해를 돕기 위하여 제공된 것일 뿐, 본 발명이 상기 실시예에 한정되는 것은 아니며, 본 발명이 속하는 기술분야에서 통상적인 지식을 가진 자라면 이러한 기재로부터 다양한 수정과 변경을 꾀할 수 있다.In the above, the present invention has been described by specific matters such as specific elements and limited embodiments and drawings, but this is provided only to help a more general understanding of the present invention, and the present invention is not limited to the above embodiments. Anyone with ordinary knowledge in the technical field to which the invention belongs can make various modifications and changes from these descriptions.
따라서, 본 발명의 사상은 상기 설명된 실시예에 국한되어 정해져서는 아니 되며, 후술하는 청구범위뿐만 아니라 이 청구범위와 균등한 또는 이로부터 등가적으로 변경된 모든 범위는 본 발명의 사상의 범주에 속한다고 할 것이다.Therefore, the spirit of the present invention is limited to the above-described embodiments and should not be defined, and not only the claims to be described later, but also all ranges equivalent to or equivalently changed from the claims are within the scope of the spirit of the present invention. I would say.
S110: 쌀 준비 단계
S120: 1차 증숙 단계
S130: 2차 증숙 단계
S140: 건조 단계
S150: 튀김 단계
S160: 버무림 단계
S170: 절단 단계 S110: Rice preparation stage
S120: 1st steaming stage
S130: 2nd steaming stage
S140: drying step
S150: frying stage
S160: mixing stage
S170: cutting step
Claims (5)
찜기를 준비하며 상기 준비된 쌀을 찜기에 넣고 고두밥 상태로 찌는 1차 증숙(蒸熟) 단계,
상기 1차 증숙된 쌀을 물에 세척하고 다시 찌는 2차 증숙 단계,
상기 2차 증숙된 쌀을 소금물에 담군 후 물기를 제거하고, 상기 물기가 제거된 쌀을 40~65℃의 열풍으로 7~10시간 동안 건조시키는 단계,
상기 건조된 쌀을 180~190℃로 가열된 대두유에 튀겨서 팽화시키고 기름을 빼는 튀김 단계,
쌀조청 및 이온 물엿을 포함하는 물엿, 설탕 및 구기자를 혼합하고 가열하여 조청을 준비하는 조청 준비 단계,
상기 기름이 제거된 튀긴 쌀과 검정콩을 넣은 후 물엿, 설탕 및 구기자를 혼합하고 가열하여 준비한 조청과 섞이도록 교반하는 버무림 단계 및
상기 조청과 함께 고르게 혼합되어 버무려진 강정 재료를 준비된 강정판에 밀대로 평탄하게 밀어주고 평탄화된 상기 강정 재료를 절단하는 절단 단계
를 포함하고,
상기 조청은 조청 100중량부를 기준으로 설탕 5~25중량부, 물엿 65~85중량부 및 구기자 5~15중량부를 혼합하여 조성하는, 구기자 쌀강정 제조방법.Rice preparation step in which rice is soaked in water for 6 to 12 hours and then removed and dried.
The first steaming step of preparing a steamer and putting the prepared rice in a steamer and steaming it in a state of godubap,
A second steaming step of washing the first steamed rice in water and steaming it again,
Soaking the second steamed rice in salt water and removing water, and drying the dried rice with hot air at 40 to 65°C for 7 to 10 hours,
Frying step of frying the dried rice in soybean oil heated at 180 to 190° C. to expand it and drain the oil,
Jocheong preparation step of preparing jocheong by mixing and heating starch syrup containing rice jocheong and ion starch syrup, sugar and goji berries,
After adding the fried rice and black beans from which the oil has been removed, starch syrup, sugar, and goji are mixed and heated to stir to mix with the prepared jocheong, and
A cutting step of smoothly pushing the gangjeong material mixed and mixed with the jocheong with a pusher on the prepared gangjeong plate and cutting the flattened gangjeong material
Including,
The jocheong is composed by mixing 5 to 25 parts by weight of sugar, 65 to 85 parts by weight of starch syrup, and 5 to 15 parts by weight of goji japonica based on 100 parts by weight of jocheong, Gugija rice gangjeong manufacturing method.
구기자 쌀강정 100중량부를 기준으로 상기 기름이 제거된 튀긴 쌀 60~80중량부, 상기 조청 15~35중량부 및 상기 검정콩 1~5중량부를 포함하는, 구기자 쌀강정 제조방법.The method of claim 1,
Gugija rice gangjeong manufacturing method comprising 60 to 80 parts by weight of fried rice from which the oil has been removed, 15 to 35 parts by weight of the jocheong and 1 to 5 parts by weight of the black beans based on 100 parts by weight of Gugija rice gangjeong.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100471620B1 (en) * | 2002-10-01 | 2005-03-10 | 이인숙 | Making method for glutinous cake |
| KR101087531B1 (en) | 2008-12-23 | 2011-11-29 | 이인숙 | Traditional rice cake mixed with puffed vegetables and glutinous rice-jelly and manufacturing process of the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100471620B1 (en) * | 2002-10-01 | 2005-03-10 | 이인숙 | Making method for glutinous cake |
| KR101087531B1 (en) | 2008-12-23 | 2011-11-29 | 이인숙 | Traditional rice cake mixed with puffed vegetables and glutinous rice-jelly and manufacturing process of the same |
Non-Patent Citations (2)
| Title |
|---|
| 구기자 쌀강정 만들기, 네이버 블로그(2011.8.19), 인터넷(https://blog.naver.com/sdream60/135643082) 1부.* |
| 쌀을 주원료로 한 곡물 영양과자 제조방법, 네이버 블로그(2017.6.28), 인터넷(https://ami5729.blog.me/221039690114) |
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