KR102457250B1 - A Method For Making Steamed Rice Cake With Jujube - Google Patents

Abstract

The manufacturing method of seolgi with jujube added according to the present invention,
preparing soaked rice; Mixing and pulverizing 95 to 99 parts by weight of the soaked rice and 1 to 5 parts by weight of salt to prepare rice flour; preparing a mixed powder by mixing 70 to 90 parts by weight of the rice flour and 10 to 30 parts by weight of an auxiliary material containing jujube powder; preparing a first mixture by mixing 80 to 95 parts by weight of the mixed powder and 5 to 20 parts by weight of a mixture containing water; refrigerated aging the first mixture; Preparing a second mixture by mixing 85 to 95 parts by weight of the first mixture refrigerated and aged, and 5 to 15 parts by weight of additional materials including sugar and walnuts; The secondary mixture is steamed at 90 to 200° C. for 10 to 40 minutes to complete seolgi.

Description

{A Method For Making Steamed Rice Cake With Jujube}

The present invention relates to a method of manufacturing seolgi with added jujube, and more specifically, by adding jujube to a conventional jujube, it not only adds flavor and taste unique to jujube, but also improves texture through the addition of auxiliary materials such as walnuts. It relates to a method for manufacturing seolgi with jujube added.

Grain in 2006 with the diversification and convenience of eating habits such as consumption of processed grain products such as meat, seafood, fruits, vegetables, bread, rice cakes, noodles, instant noodles, instant rice, and cereals due to the increase in chamsal (well-being) and double-income couples Annual rice consumption per capita in the year (January 1, 2005 ~ Oct. 31, 2006) was 78.8 kg, showing a gradual decrease to 1.9 kg (-2.4%) from 80.7 kg in the previous year. In addition, due to the sharp decline in rice consumption, the price of rice has fallen and huge expenses are required to store stock rice, so increasing rice consumption has become a problem to be solved.

Rice cake is a traditional Korean food made from rice, and steam has been widely used as a fasting meal according to the season and various events such as weddings, rites, and customs. However, our precious traditional food, rice cake, is being pushed to various types of desserts and sweets due to the westernization of our diet and the development of food processing technology, and the production and use of rice cake is declining.

Seolgi, a type of rice cake, is called 'Baekseolgi', 'Beksulgo', 'White Moor' or 'Baekgopi', etc., and it is the most representative rice cake in Korea. In general, Beksulgi is made by mixing finely ground non-glutinous rice flour with sugar or honey water and steaming it.

In recent years, prior art has been disclosed in which various auxiliary materials are added to such seolgi, and as a related technology, Korean Patent Registration No. 10-1211196 discloses 'Seolgitteok with cheese and a method for manufacturing the same'.

The present invention relates to a cheese-added seolgitteok and a method for producing the same, and more particularly, the steps of: (a) soaking rice, removing water, and pulverizing it to prepare rice flour; (b) preparing a mixture by mixing cheese powder and water with the rice flour; and (c) steaming the mixture at a temperature of 90 to 110° C. for 10 to 30 minutes.

Seolgitteok with cheese and its manufacturing method according to the present invention is excellent in nutrition because it is possible to ingest vitamins, minerals, and animal protein, which are nutrients lacking in rice, together by adding cheese to rice flour, which is the main raw material, when manufacturing seolgitteok. effect that can be provided.

However, the cheese seolgitteok of the invention may not be suitable for the sweet taste of Seolgi, and as a dessert rice cake close to fusion, it was somewhat difficult to preserve the taste of our tradition.

Therefore, in order to solve the above problems, jujube, which is one of the traditional snacks enjoyed by us, is added to the seolgi to add a subtle sweetness through jujube as well as add a unique flavor of jujube, and furthermore, There is a need to develop seolgi with jujubes, which can give various textures through materials.

The present invention provides a method of manufacturing seolgi in which jujube, which has been traditionally used in the form of desserts, fruits and vegetables, is grafted to seolgi, which can add sweetness based on jujube, and adds various textures through the addition of additional ingredients. Its main purpose is to

Another object of the present invention is to add a crunchy texture with a savory flavor through various additive materials.

Another object of the present invention is to further add a fermentable liquid to enhance the flavor of seolgi and add a soft texture.

A further object of the present invention is to add an additional material that can increase the chewy texture of seolgi.

In order to achieve the above object, the method for producing seolgi with jujube added according to the present invention comprises the steps of preparing soaked rice; Mixing and pulverizing 95 to 99 parts by weight of the soaked rice and 1 to 5 parts by weight of salt to prepare rice flour; preparing a mixed powder by mixing 70 to 90 parts by weight of the rice flour and 10 to 30 parts by weight of an auxiliary material containing jujube powder; preparing a first mixture by mixing 80 to 95 parts by weight of the mixed powder and 5 to 20 parts by weight of a mixture containing water; refrigerated aging the first mixture; Preparing a second mixture by mixing 85 to 95 parts by weight of the first mixture refrigerated and aged, and 5 to 15 parts by weight of additional materials including sugar and walnuts; The secondary mixture is steamed at 90 to 200° C. for 10 to 40 minutes to complete seolgi.

Furthermore, the auxiliary material is characterized in that it comprises jujube powder and jujube pepper.

In addition, the additional material is characterized in that it comprises sugar, walnuts, jujubes, almond slices.

In addition, the mixed solution is characterized in that it contains water and makgeolli.

The manufacturing method of seolgi with jujube added according to the present invention,

1) Seolgi containing jujube powder is manufactured to give seolgi a natural and subtle sweetness, and at the same time add a unique flavor of jujube.

2) In addition to jujube powder, the flavor of jujube was enhanced through jujube coriander, and various textures were added by adding jujube greens and almond slices,

3) Seolgi has a softer texture through the refrigerated fermentation process of yeast included in makgeolli, including makgeolli.

4) A chewy texture was added through a functional flavoring agent containing xanthan gum,

5) The chewy texture was maximized by adding a texture enhancer and an auxiliary agent to the functional flavoring agent.

1 is a flowchart illustrating a method for manufacturing seolgi of the present invention.
Figure 2 is a flow chart showing the steps of preparing the mouthfeel enhancer of the present invention.
Figure 3 is a flow chart showing the steps for preparing the adjuvant of the present invention.
4 is a result table for the sensory test of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and like reference numbers in each figure refer to like components.

1 is a flowchart illustrating a method for manufacturing seolgi of the present invention.

Referring to FIG. 1, the method of manufacturing seolgi with jujubes of the present invention includes the steps of preparing soaked rice (S1), preparing rice flour (S2), preparing mixed powder (S3), It is characterized in that it is prepared including the step of preparing the first mixture (S4), the step of refrigerated aging the first mixture (S5), the step of preparing the second mixture (S6), and the step of completing the seolgi (S7) do. Hereinafter, each step will be described in more detail.

(S1) Step of preparing soaked rice

First, prepare the soaked rice by soaking the rice in water. To do this, the rice is first washed several times with clean water, and then the rice is soaked in water for 2 to 10 hours to soak the rice. At this time, the rice may be any one of glutinous rice or non-glutinous rice, and it is also possible to use a mixture of glutinous rice and non-glutinous rice.

In addition, the weight of water used to soak rice may be 1 to 5 times the weight of rice. After that, the soaked rice is removed through a sieve for 30 minutes to 2 hours, and the soaked rice is ready.

(S2) step of preparing rice flour

Next, a certain amount of salt is mixed with the prepared soaked rice, and the soaked rice mixed with salt is pulverized to prepare rice flour. At this time, 95 to 99 parts by weight of the soaked rice and 1 to 5 parts by weight of salt are mixed and treated.

In addition, here, the time and grinding method of the soaked rice mixed with salt are not specifically limited because a conventional method is used, and the particle size of the rice flour powder formed through the grinding is also not limited. In general, rice flour can be prepared by pulverizing the soaked rice mixed with salt using a roller mill.

(S3) step of preparing mixed powder

Next, 70 to 90 parts by weight of rice flour and 10 to 30 parts by weight of an auxiliary material including jujube powder may be mixed to prepare a mixed powder. Here, the auxiliary material preferably includes jujube powder, and more preferably includes jujube powder and jujube pepper.

Jujube powder is dried jujubes that are generally distributed, after removing seeds, drying and pulverizing. , and diuretic effects can be expected.

Jujube is boiled jujube and then seeds are removed, and sugar is added to boiled jujubes after subtracting the seeds and boiled together. At this time, 30 to 70 parts by weight of boiled jujube and 30 to 70 parts by weight of sugar are mixed and boiled to prepare jujube.

(S4) preparing a first mixture

When the preparation of the mixed powder is completed, 80 to 95 parts by weight of the mixed powder and 5 to 20 parts by weight of a mixture containing water are mixed to prepare a primary mixture. Here, if the mixed solution exceeds 20 parts by weight, the texture, taste, flavor, etc. of seolgi may be adversely affected, so the mixed solution should not exceed 20 parts by weight.

In addition, the mixed solution may be composed of only water, but may preferably be a mixture of water and makgeolli. At this time, the mixing ratio of water and makgeolli may be 35 to 65 parts by weight of water, and 35 to 65 parts by weight of makgeolli. When makgeolli is added to the mixture, it is possible to obtain seolgi with a softer and softer texture than general seolgi thanks to the fermentation effect of yeast contained in makgeolli. In addition, after preparing the primary mixture, the prepared primary mixture is again filtered through a sieve of 20 to 40 mesh to prepare a granular state in which moisture is immersed.

(S5) refrigerated aging of the first mixture

When the mixing process of the mixed powder and the mixed solution is completed and the primary mixture is prepared, the prepared primary mixture is refrigerated and aged for 10 to 15 hours. At this time, the refrigeration aging temperature can be adjusted in the range of 1 to 5 ° C. In the refrigeration aging step, the rice flour is aged by the mixed solution and the auxiliary materials.

(S6) preparing a secondary mixture

When the refrigeration aging of the primary mixture is completed, 85 to 95 parts by weight of the refrigerated aged primary mixture and 5 to 15 parts by weight of additional materials including sugar and walnuts are mixed to prepare a secondary mixture.

The sugar included in the additional ingredients can be adjusted according to the desired sugar content in the manufactured seolgi, and the amount of sugar can be reduced compared to the general seolgi because it has some sweetness due to the jujube powder and date coriander.

Walnuts are added to provide a texture in the seolgi of the present invention. In addition, as additional ingredients, jujube greens (dried jujube slices) and almond slices can be added together, so it goes without saying that various textures and savory flavors can be provided.

(S7) Step to complete the seolgi

Finally, put the prepared secondary mixture in a container (siru), level it, cover the top with a cotton cloth, and steam (steam) at 90 to 200 ° C for 10 to 40 minutes, and steam for 3 to 10 minutes. complete

Therefore, seolgi including jujube prepared in this way can provide the unique flavor and sweetness of jujube, and can provide various textures through additional materials, and provide good texture and soft texture through the refrigeration and aging process. can

Further, between the step of refrigerated aging the first mixture and the step of preparing the second mixture, that is, at the time when the refrigeration aging of the first mixture is completed, 90 to 95 parts by weight of the refrigerated aged first mixture and xanthan gum (Xanthangum) The step of mixing 5 to 10 parts by weight of a functional flavor comprising a may be further included.

Therefore, after the refrigeration aging of the primary mixture is completed and before adding additional ingredients, a functional flavor is mixed with the refrigerated aged primary mixture to add a chewy texture through the addition of the functional flavor.

Xanthan gum is a natural thickener obtained by fermenting carbohydrates in pure culture using Xanthomonas Campestris, the causative agent of leaf blight in cabbage, and isopropyl alcohol purified, dried and pulverized. It is a mixture consisting of sodium, potassium and calcium salts of nose and glucronic acid. It is a pale yellow powder, soluble in water, and the aqueous solution is neutral.

It has excellent heat resistance, and especially if glacial acetic acid or citric acid is used, the viscosity is low even when heated. Most natural thickeners decrease their viscosity when acidic or alkaline substances coexist, but xanthan gum does not have a decrease in viscosity due to pH and is stable even within the pH range of 2 to 13. Compared to other thickeners, xanthan gum has good viscosity, and the viscosity gradually increases with concentration.

Therefore, through the step of mixing the functional flavoring agent containing xanthan gum, it is possible to add a jelly-like texture to seolgi through xanthan gum, thereby further enhancing the flavor of seolgi.

In more detail, the functional flavoring agent may include 40 to 60 parts by weight of xanthan gum and 40 to 60 parts by weight of a texture enhancer including starch and sodium periodate.

Here, the texture enhancer includes starch and sodium periodate, and among them, starch is a polysaccharide having reproducibility and biodegradability and has a structure with a lot of hydroxyl groups. and may be corn starch, potato starch, wheat starch, or the like. In addition, sodium periodate serves as an oxidizing agent for oxidizing starch.

That is, when the mouthfeel enhancer is combined with water, it can enhance the chewy texture of seolgi prepared by including starch showing high viscosity and sodium periodate that oxidizes starch. .

2 is a flowchart illustrating the steps of preparing the mouthfeel enhancer of the present invention.

Referring to FIG. 2 , the texture enhancer of the present invention includes a first material preparation step ( S11 ), a second material preparation step ( S12 ), and a third material preparation step ( S13 ). A fourth material preparation step (S14). It is characterized in that it is manufactured through the fifth material preparation step (S15) and the step of completing the texture enhancer (S16).

(S11) first material preparation step

First, 65 to 80 parts by weight of water, 10 to 30 parts by weight of starch, and 5 to 20 parts by weight of sodium periodate are mixed and heated at 30 to 50° C. for 10 to 20 hours to prepare a first material .

As described above, starch is a substance that shows high viscosity when combined with water and is easily polymerized with other substances, and sodium periodate is an oxidizing agent for oxidizing starch. Also, water is a dispersion medium for the first material.

(S12) second material preparation step

Next, the first material is filtered to obtain a precipitate, and the precipitate is washed 3 to 5 times with water and ethanol and dried at 50 to 70° C. for 20 to 30 hours to prepare a second material.

Since there is no limitation on the amount of water and ethanol used herein, a precipitate is obtained through 200 to 400 weight of water and ethanol relative to 100 weight of the precipitate to sufficiently wash the precipitate. In addition, a sieve of 20 to 40 mesh may be used when filtering the first material. There is no limit to the mixing ratio of water and ethanol used for washing.

(S13) third material preparation step

When the preparation of the second material is completed, 60 to 75 parts by weight of water, 10 to 30 parts by weight of the second material, and 10 to 30 parts by weight of carboxymethyl cellulose are mixed, and then at 80 to 100° C. for 40 to 80 minutes. A third material is prepared by stirring and heating.

Here, carboxymethyl cellulose is a main derivative in which the hydroxyl group of cellulose is substituted with a carboxymethyl group, and has a high viscosity. Such carboxymethyl cellulose may be cross-linked and polymerized with oxidized starch through the above-described process to form a composite.

(S14) fourth material preparation step

Furthermore, 95 to 99 parts by weight of the prepared third material and 1 to 5 parts by weight of citric acid are mixed and stirred for 3 to 10 minutes to prepare a fourth material. The citric acid added here serves as a catalyst for accelerating the crosslinking and polymerization reaction of oxidized starch and carboxymethyl cellulose, and has an effect of preventing a decrease in viscosity due to heating of xanthan gum added together with the above-described functional flavoring agent. have.

(S15) fifth material preparation step

When the preparation of the fourth material is completed, 85 to 95 parts by weight of the fourth material and 5 to 15 parts by weight of an adjuvant including ammonium hydroxide are mixed to prepare a fifth material.

Ammonium hydroxide, which is added as an auxiliary agent, is added as an acidity control agent, and can further increase the viscosity of the mouthfeel enhancer and aid in the crosslinking reaction between oxidized starch and carboxymethyl cellulose.

(S16) Step of completing the texture enhancer

Finally, the prepared fifth material is dried at 80 to 120° C. for 20 to 30 hours and then pulverized to complete the texture enhancer. At this time, preferably, grinding is performed so that the texture enhancer has a particle diameter of 10 to 100 μm.

The texture enhancer prepared through this process is prepared by oxidizing starch and then reacting with carboxymethyl cellulose, and when added to a functional flavorant, it has the effect of further enhancing the chewy texture.

Figure 3 is a flow chart showing the steps for preparing the adjuvant of the present invention.

Referring to FIG. 3 , it was said that an auxiliary agent containing ammonium hydroxide is added to the fifth material as described above. In this case, preferably, the auxiliary agent is the first mixed solution preparation step (S21), the second mixed solution preparation step (S22). ), the third mixed solution preparation step (S23), and the step of completing the auxiliary agent (S24).

(S21) First mixed solution preparation step

As a first step for preparing the adjuvant, 70 to 80 parts by weight of water, 10 to 25 parts by weight of ammonium hydroxide, and 1 to 10 parts by weight of acetylated distarch adipate are mixed to prepare a first mixed solution do.

Here, the starch acetyl adipic acid is a modified starch that increases the tackiness and viscosity of the adjuvant and enhances emulsion stability, and may help improve texture when added to seolgi. At this time, the ammonium hydroxide creates a basic environment, so that the starch acetyl adipic acid can be more dissolved.

(S22) Secondary mixed solution preparation step

Next, 70 to 85 parts by weight of the first mixed solution, 10 to 20 parts by weight of glycerin, and 5 to 15 parts by weight of sodium carboxylmethyl cellulose (Sodium Carboxyl methylcellulos) are mixed to prepare a second mixed solution.

Among them, glycerin serves to homogenize the above-mentioned primary mixed solution, and sodium carboxymethyl cellulose is dissolved in water and an organic solvent, and serves to improve the viscosity of the solution. At this time, when adding sodium carboxymethyl cellulose, it is preferable to rotate with a stirrer and slowly add so that bubbles do not occur because the particles may agglomerate if they are added in an excessive amount at one time.

(S23) tertiary mixed solution preparation step

Further, 40 to 75 parts by weight of water, 20 to 55 parts by weight of magnesium stearate, and 0.1 to 5 parts by weight of vitamin B2 are mixed and mixed for 20 to 60 minutes at a speed of 20 to 50 rpm to prepare a tertiary mixed solution do.

Here, it is preferable to use a magnesium stearate having a size of 100 mesh or less, and serves as a lubricant to increase the flowability of the texture enhancer. In addition, it is preferable to use vitamin B2 having a size of 30 mesh or less, and it can be helpful in antioxidant action, lipid decomposition, cell regeneration promotion, and the like.

(S24) step of completing the adjuvant

Finally, in the cooling step, 60 to 85 parts by weight of the second mixed solution and 15 to 40 parts by weight of the third mixed solution are mixed, heated at 55 to 85° C. for 1 to 3 hours, and then cooled to 15 to 30° C. to obtain an auxiliary agent. complete the

The supplement thus completed is included in the texture enhancer to further enhance the chewy texture of the seolgi, thereby helping to make the seolgi with a firm and soft texture, and antioxidative action through vitamin B2 can be expected.

Examples and control examples for seolgi including jujube of the present invention are presented as a result of performing a sensory test.

For Examples and Control Examples, which will be described later, an evaluation team of 50 people observed, tasted, and evaluated the taste, and the taste of Seolgi including jujube of the present invention and Beksulgi commercially available were very good (5), good (4), and average (3), respectively. ), bad (2), and very bad (1) were evaluated in five stages, and then the arithmetic mean was determined.

That is, the taste is a preference for the taste felt when the evaluation group consumes the seolgi of Examples and Control Examples, and the better the taste, the closer to 5 the average point was, and the worse the taste, the closer to 1 the average point was evaluated.

<Example 1>

75 g of water, 20 g of ammonium hydroxide, and 5 g of starch acetyl adipic acid were added to prepare a first mixed solution, and 15 g of glycerin and 5 g of sodium carboxymethyl cellulose were mixed with 80 g of the prepared first mixed solution to obtain a second mixed solution. prepared. Next, 60 g of water, 37 g of magnesium stearate, and 3 g of vitamin B2 were mixed at a speed of 40 rpm for 40 minutes to prepare a tertiary mixed solution, and then 70 g of the prepared secondary mixed solution and 30 g of the tertiary mixed solution were mixed to give a total of 100 g. The adjuvant was prepared.

Next, 700 g of water, 200 g of starch, and 150 g of sodium periodate were mixed and maintained at 40° C. for 15 hours to prepare the first material, and then the precipitate obtained by filtering the first material was mixed with water and ethanol in a 1:1 weight ratio 3 After washing twice and drying at 65° C. for 25 hours, 400 g of a second material was obtained. Then, 650 g of water, 250 g of the prepared second material, and 100 g of carboxymethyl cellulose were mixed and stirred and heated at 90° C. for 70 minutes to obtain a third material, and 20 g of citric acid was added to 980 g of the prepared third material to obtain a fourth material was obtained, and 100 g of the above-mentioned adjuvant was mixed with 900 g of the fourth material to obtain 1 kg of a texture enhancer.

Next, 450 g of xanthan gum and 550 g of a texture enhancer were mixed to prepare 1 kg of a functional flavor.

Prepare 3.5 kg of rice and soak it in water for 8 hours. After soaking in water, 42 g of salt was added to the soaked rice, which was then dehydrated, and then pulverized, and 600 g of jujube powder and 250 g of jujube were added to the pulverized rice and mixed. Then, 300 g of water and 200 g of makgeolli were added and mixed, and this was lowered through a 40 mesh sieve. After the sieved powder is refrigerated and aged for 12 hours, 450 g of the above-described functional flavoring agent is added to the sieved powder, and 450 g of sugar, 350 g of walnuts, 120 g of jujubes, and 150 g of almond slices are added. After that, put it in a syrup, steam it at 140℃ for 30 minutes, and steam it for 5 minutes to complete the seolgi. The prepared seolgi were provided to the evaluation team for tasting and evaluation.

<Example 2>

Seolgi was prepared, tasted, and evaluated in the same manner as in Example 1, except that no adjuvant was mixed during the preparation of the texture enhancer.

<Example 3>

Seolgi was prepared, tasted, and evaluated in the same manner as in Example 1, except that no texture enhancer was added in the functional flavoring agent.

<Example 4>

Seolgi was prepared, tasted, and evaluated in the same manner as in Example 1 except that no functional flavoring agent was added.

<Control Example 1>

commercial beaker

4 is a result table for the sensory test of the present invention.

As can be seen from the table of Figure 4, Examples 1,2,3,4 received a higher evaluation score compared to Control Example 1, and these results are the difference between Examples 1,2,3,4 and Control Example 1. It can be seen that there is a difference in flavor according to the difference in jujube.

In addition, through the comparative treatment of Examples 1, 2, 3, and 4, the effects of the functional flavoring agent, the texture enhancer, and the auxiliary agent can be confirmed, and the texture is improved according to the addition of the functional flavoring agent and further the addition of the texture enhancer and the auxiliary agent. It can be confirmed that the sensory test results are also excellent.

As described so far, the configuration and action of the method for manufacturing seolgi with added jujube according to the present invention have been expressed in the above description and drawings, but this is merely an example and the spirit of the present invention is not limited to the above description and drawings. It goes without saying that various changes and modifications are possible within the scope without departing from the technical spirit of the present invention.

S1: Preparing the soaked rice
S2: Step of preparing rice flour
S3: Step of preparing mixed powder
S4: preparing the first mixture
S5: refrigerated aging of the first mixture
S6: preparing a secondary mixture
S7: Steps to complete the seolgi
S11: first material preparation step
S12: second material preparation step
S13: third material preparation step
S14: fourth material preparation step
S15: fifth material preparation step
S16: Step of completing the texture enhancer
S21: First mixed solution preparation step
S22: Secondary mixed solution preparation step
S23: tertiary mixed solution preparation step
S24: Steps to complete the supplement

Claims (8)

A method for producing seolgi with jujube added, comprising:
preparing soaked rice;
Mixing and pulverizing 95 to 99 parts by weight of the soaked rice and 1 to 5 parts by weight of salt to prepare rice flour;
preparing a mixed powder by mixing 70 to 90 parts by weight of the rice flour and 10 to 30 parts by weight of an auxiliary material containing jujube powder;
preparing a first mixture by mixing 80 to 95 parts by weight of the mixed powder and 5 to 20 parts by weight of a mixture containing water;
refrigerated aging the first mixture;
Mixing 5 to 10 parts by weight of a functional flavor comprising 40 to 60 parts by weight of Xanthangum and 40 to 60 parts by weight of a texture enhancer with 90 to 95 parts by weight of the refrigerated aged primary mixture;
preparing a second mixture by mixing 85 to 95 parts by weight of a mixture of the functional flavorant and the first mixture, and 5 to 15 parts by weight of an additional material including sugar and walnuts;
Completing seolgi by steaming the secondary mixture at 90 to 200° C. for 10 to 40 minutes;
The taste enhancer,
65 to 80 parts by weight of water, 10 to 30 parts by weight of starch, and 5 to 20 parts by weight of sodium periodate are mixed and heated at 30 to 50° C. for 10 to 20 hours to prepare a first material, 1 material preparation step;
After obtaining a precipitate by filtration of the first material, the precipitate is washed 3 to 5 times with water and ethanol and dried at 50 to 70° C. for 20 to 30 hours to prepare a second material, a second material preparation step;
60 to 75 parts by weight of water, 10 to 30 parts by weight of the second material, and 10 to 30 parts by weight of carboxymethyl cellulose are mixed and stirred and heated at 80 to 100° C. for 40 to 80 minutes to obtain a third material manufacturing, a third material preparation step;
A fourth material preparation step of mixing 95 to 99 parts by weight of the third material and 1 to 5 parts by weight of citric acid and then stirring for 3 to 10 minutes to prepare a fourth material;
A fifth material preparation step of preparing a fifth material by mixing 85 to 95 parts by weight of the fourth material and 5 to 15 parts by weight of an auxiliary containing ammonium hydroxide;
The fifth material is dried at 80 to 120° C. for 20 to 30 hours and then pulverized to complete a texture enhancer; The method of claim 1,
The auxiliary material is
A method of manufacturing seolgi, characterized in that it comprises jujube powder and jujube coriander. The method of claim 1,
The additional material is
Sugar, walnuts, jujubes, and almond slices, characterized in that it comprises a, Seolgi manufacturing method. The method of claim 1,
The mixture is
A method for producing seolgi, comprising water and makgeolli. delete delete delete delete

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