KR102492508B1 - Method for producing Songpyun using Dendropanax morbifera extract - Google Patents

Abstract

The present invention relates to: a method for producing Suhyangmi songpyeon (half-moon-shaped rice cake), produced by using Suhyangmi (white rice variety), which is a well-known local product of Hwaseong, Gyeonggi-do, and various functional materials; and the Suhyangmi songpyeon produced by the method. Songpyeon of the present invention uses not only Suhyangmi and Dendropanax morbifera, but also various functional materials so that taste and nutrition are well harmonized. Therefore, the present invention can provide songpyeon having improved flavor, texture and taste while being excellent in quality.

Description

Method for producing Songpyeon using Hwangchil tree extract {Method for producing Songpyun using Dendropanax morbifera extract}

The present invention includes (1) soaking suhyangmi in persimmon peel extract and then putting it on a sieve to remove moisture; (2) preparing a mixture of chitosan by mixing chitosan powder, ascorbic acid powder and water; (3) preparing rice flour by soaking and germinating the dried suhyangmi in step (1) in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing; (4) Grinding the rice flour prepared in step (3) with amaranth powder, psyllium husk powder, hwangchil extract and water for rice cake dough mixture, putting it in a punching machine and kneading, aging, dividing and pressing to prepare rice cake skin step; (5) preparing a sediment by mixing mung bean powder, paprika powder, sesame seeds, grain syrup, sugar and salt; And (6) a method for producing suhyangmi songpyeon, characterized in that it includes the step of making songpyeon so that the rice cake skin prepared in step (4) includes the sediment prepared in step (5) and then cooking it. It relates to suhyangmi songpyeon prepared by the method.

Songpyeon is a type of rice cake, a traditional food unique to Korea, made by kneading rice flour with water to make songpyeon skin, and adding sesame seeds, red beans, beans, mung beans, and chestnuts to the songpyeon skin to make a half-moon shape. However, the demand for rice cakes is rapidly decreasing due to the development of processed foods and instant foods and the inflow of foreign foods such as pizza and bread due to the recent change in eating habits due to a westernized diet and the mass production of foods due to industrialization. Due to the trend, the demand for songpyeon is also decreasing.

Conventional songpyeon uses pine needles or mugwort as its main ingredient, and its aroma and taste are so strong and strong that it does not appeal to the taste buds of children and young people who are accustomed to sweet and soft tastes such as sweets and bread, and its consumers are the elderly and the elderly. It is limited to, and research on songpyeon with new ingredients added is insignificant compared to other rice cakes.

Dendropanax morbifera Lev. is a subtropical evergreen broad-leaved tree belonging to the Araliaceae family and about 30 species are distributed in Southeast Asia. Among them, Hwangchil tree, which is native to Korea, is a special species in one genus and grows only in the southwest coastal area and Jeju Island with a mild climate. Most of the studies on Hwangchil tree that have been conducted to date have been conducted on leaf extracts, and have been reported to exhibit whitening by suppressing melanin production, strengthening of the biological defense system, antioxidant, anticancer, and antidiabetic effects.

Korean Patent No. 1761334 discloses a method for manufacturing frozen songpyeon containing suriche, and Korean Patent No. 0671531 discloses a method for manufacturing fragrant songpyeon using fish meat and ramie leaves. It is different from the manufacturing method of songpyeon used.

The present invention was derived from the above needs, and the inventors of the present invention manufactured rice flour, selected sub-materials, and blended to produce high-quality songpyeon using Suhyangmi and Hwangchil tree extract, which are brand rice in Hwaseong-si, Gyeonggi-do. It is to provide a method of manufacturing high-quality songpyeon by optimizing the conditions.

In order to solve the above problems, the present invention is (1) the step of soaking suhyangmi in persimmon peel extract and then putting it on a sieve to remove water; (2) preparing a mixture of chitosan by mixing chitosan powder, ascorbic acid powder and water; (3) preparing rice flour by soaking and germinating the dried suhyangmi in step (1) in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing; (4) Grinding the rice flour prepared in step (3) with amaranth powder, psyllium husk powder, hwangchil extract and water for rice cake dough mixture, putting it in a punching machine and kneading, aging, dividing and pressing to prepare rice cake skin step; (5) preparing a sediment by mixing mung bean powder, paprika powder, sesame seeds, grain syrup, sugar and salt; And (6) a method for producing suhyangmi songpyeon, characterized in that it includes the step of making songpyeon and then cooking it so that the rice cake skin prepared in step (4) includes the sediment prepared in step (5). do.

In addition, the present invention provides suhyangmi songpyeon prepared by the above method.

The songpyeon of the present invention uses not only suhyangmi and hwangchil, but also various functional materials, so that taste and nutrition are well harmonized to provide excellent quality and improved flavor, texture, and taste.

In order to achieve the object of the present invention, the present invention

(1) soaking suhyangmi in persimmon peel extract and then putting it on a sieve to remove moisture;

(2) preparing a mixture of chitosan by mixing chitosan powder, ascorbic acid powder and water;

(3) preparing rice flour by soaking and germinating the dried suhyangmi in step (1) in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing;

(4) Grinding the rice flour prepared in step (3) with amaranth powder, psyllium husk powder, hwangchil extract and water for rice cake dough mixture, putting it in a punching machine and kneading, aging, dividing and pressing to prepare rice cake skin step;

(5) preparing a sediment by mixing mung bean powder, paprika powder, sesame seeds, grain syrup, sugar and salt; and

(6) It provides a method for producing Suhyangmi Songpyeon, characterized in that it includes the step of making songpyeon so that the rice cake skin prepared in step (4) includes the sediment prepared in step (5) and then cooking it. .

In the method for producing suhyangmi songpyeon of the present invention, step (1) is preferably soaked in persimmon peel extract at 15 to 25 ° C for 1 to 3 hours, then put on a sieve and drained for 20 to 40 minutes. More preferably, after soaking suhyangmi in persimmon peel extract at 20 ° C. for 2 hours, it can be put on a sieve to remove water for 30 minutes.

In addition, in the manufacturing method of Suhyangmi Songpyeon of the present invention, the chitosan mixture in step (2) preferably contains 0.5 to 1.5% by weight of chitosan powder, 0.5 to 1.5% by weight of ascorbic acid powder and water, based on the total weight of the chitosan mixture. It can be prepared by mixing 97.5 to 98.5% by weight, more preferably by mixing 1% by weight of chitosan powder, 1% by weight of ascorbic acid powder and 98% by weight of water based on the total weight of the chitosan mixture.

In addition, in the manufacturing method of Suhyangmi songpyeon of the present invention, the rice flour in step (3) is preferably immersed in the chitosan mixture for 1 to 2 days to germinate the dried suhyangmi, and then the dried germinated rice is 60 to 70 It can be prepared by drying at ° C for 1 to 3 hours in far-infrared rays and then pulverizing. More preferably, dried suhyangmi is immersed in a chitosan mixture for 1 to 2 days to germinate, and then dried germinated rice at 65 ° C for 2 hours. It can be produced by drying by far-infrared rays and then pulverizing.

Preparing rice flour by pre-treatment under the same conditions as in the steps (1) to (3) above is appropriate for the nutrition and flavor of sub-materials in the rice flour, and is suitable for making songpyeon with improved functionality and preference.

In addition, in the method for producing Suhyangmi songpyeon of the present invention, the rice cake skin in step (4) is preferably 4.5 to 5.5 kg of rice flour, 180 to 220 g of amaranth powder, 80 to 120 g of psyllium husk powder, and 80 to 120 mL of hwangchil extract and 800 ~ 1000 mL of water, pulverize the dough mixture, put it in a punching machine, rotate and knead for 5 to 10 minutes, age it at 2 ~ 6 ℃ for 1 ~ 3 hours, divide by 25 ~ 35 g, press and spread It can be prepared, more preferably, 5 kg of rice flour, 200 g of amaranth powder, 100 g of psyllium husk powder, 100 mL of Hwangchil extract, and 900 mL of water. Grind a mixture for rice cake dough, put in a punching machine, and rotate for 5 to 10 minutes After kneading, it is aged at 4 ° C. for 2 hours, divided into 30 g each, and rolled out to prepare rice cake skin. Manufacture of tteokpi under the above conditions made it possible to produce tteokpi with better harmony of taste and aroma of sub-materials and improved chewy texture.

In addition, in the manufacturing method of Suhyangmi songpyeon of the present invention, the sediment in step (5) is preferably based on the total weight of the sediment, 79 to 81% by weight of mung bean powder, 4 to 6% by weight of paprika powder, sesame It can be prepared by mixing 4 to 6% by weight of grain syrup, 4 to 6% by weight of grain syrup, 3 to 4% by weight of sugar, and 1 to 2% by weight of salt. %, it can be prepared by mixing 5% by weight of paprika powder, 5% by weight of sesame seeds, 5% by weight of grain syrup, 3.5% by weight of sugar and 1.5% by weight of salt. The bean paste prepared under the above conditions could be made into a bean paste with excellent savory taste by combining the appropriate sweetness and the flavor of the auxiliary ingredients.

In addition, in the method of manufacturing Suhyangmi songpyeon of the present invention, step (6) is preferably made into songpyeon such that 25 to 35 g of rice cake skin contains 18 to 22 g of sediment, and then 20 to 30 minutes at 90 to 110 ° C. It can be cooked while, more preferably, it can be made into songpyeon so that 20 g of sediment is included in 30 g of rice cake skin, and then cooked at 100 ° C for 20 to 30 minutes. By making and cooking songpyeon under the same conditions as above, the ratio of rice cake skin and sediment was properly harmonized, and it was possible to cook songpyeon with excellent texture without losing.

The manufacturing method of Suhyangmi songpyeon of the present invention is more specifically

(1) soaking suhyangmi in persimmon peel extract at 15 to 25 ° C for 1 to 3 hours and then putting it on a sieve to remove moisture for 20 to 40 minutes;

(2) preparing a chitosan mixture by mixing 0.5 to 1.5% by weight of chitosan powder, 0.5 to 1.5% by weight of ascorbic acid powder, and 97.5 to 98.5% by weight of water based on the total weight of the chitosan mixture;

(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, dry germinated rice at 60 to 70 ° C for 1 to 3 hours. Preparing rice flour by grinding after drying by far-infrared rays;

(4) 4.5 ~ 5.5 kg of rice flour prepared in step (3), 180 ~ 220 g of amaranth powder, 80 ~ 120 g of psyllium husk powder, 80 ~ 120 mL of hwangchil extract, and 800 ~ 1000 mL of water. crushing, putting in a punching machine, rotating and kneading for 5 to 10 minutes, aging at 2 to 6 ° C. for 1 to 3 hours, dividing into 25 to 35 g each and pressing and spreading to prepare rice cake skin;

(5) Based on the total weight of the sediment, 79-81% by weight of mung bean powder, 4-6% by weight of paprika powder, 4-6% by weight of sesame seeds, 4-6% by weight of grain syrup, 3-4% by weight of sugar, and 1 salt Mixing ~2% by weight to prepare a sediment; and

(6) Make a songpyeon so that 25 to 35 g of rice cake skin prepared in step (4) contains 18 to 22 g of sediment prepared in step (5), and then cook at 90 to 110 ° C for 20 to 30 minutes can include,

more specifically

(1) Soaking Suhyangmi in persimmon peel extract at 20 ° C for 2 hours, then putting it on a sieve to remove water for 30 minutes;

(2) preparing a chitosan mixture by mixing 1% by weight of chitosan powder, 1% by weight of ascorbic acid powder, and 98% by weight of water based on the total weight of the chitosan mixture;

(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, dried germinated rice at 65 ° C for 2 hours in far-infrared rays, and then pulverized. To prepare rice flour;

(4) 5 kg of the rice flour prepared in step (3), 200 g of amaranth powder, 100 g of psyllium husk powder, 100 mL of hwangchil extract, and 900 mL of water are ground and the mixture for rice cake dough is pulverized and put in a punching machine for 5 to 10 minutes. After kneading while rotating for 1 minute, aging at 4 ° C. for 2 hours, dividing into 30 g portions and pressing and spreading to prepare rice cake skin;

(5) Based on the total weight of the sediment, 80% by weight of mung bean powder, 5% by weight of paprika powder, 5% by weight of sesame, 5% by weight of grain syrup, 3.5% by weight of sugar and 1.5% by weight of salt to prepare a sediment step; and

(6) making a songpyeon so that 30 g of rice cake skin prepared in step (4) includes 20 g of sediment prepared in step (5), and then cooking at 100 ° C for 20 to 30 minutes.

The present invention also provides suhyangmi songpyeon prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Manufacturing Example 1. Suhyangmi Songpyeon

(1) Purified water was added 20 times (v/w) to the dried persimmon peel, extracted at 100 ° C for 1 hour, and then filtered to prepare a persimmon peel extract. After washing the suhyangmi with water, it was soaked in the prepared persimmon peel extract at 20 ° C. for 2 hours, and then put on a sieve to remove water for 30 minutes.

(2) Based on the total weight of the chitosan mixture, 1% by weight of chitosan powder, 1% by weight of ascorbic acid powder, and 98% by weight of purified water were mixed to prepare a mixture of chitosan.

(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, the naturally dried germinated rice was sterilized with ultraviolet rays and sterilized at 65 ° C for 2 hours. After drying by far-infrared rays, it was pulverized using a roller grinder to prepare rice flour.

(4) 200 g of amaranth powder, 100 g of psyllium husk powder, 100 mL of hwangchil extract, and 900 mL of purified water were mixed with 5 kg of rice flour prepared in step (3) for rice cake dough. After kneading while rotating for 5 to 10 minutes, it was aged for 2 hours in a low temperature storage at 4 ° C., divided into 30 g each, and pressed and spread to prepare a rice cake skin.

(5) Based on the total weight of sediment, 80% by weight of mung bean pulverized by steaming and pulverizing mung beans, 5% by weight of paprika powder, 5% by weight of roasted sesame powder, 5% by weight of grain syrup, 3.5% by weight of brown sugar and 1.5% by weight of salt A sediment was prepared by mixing.

(6) It was made into a songpyeon shape so that 30 g of rice cake skin prepared in step (4) contained 20 g of sediment prepared in step (5), and then cooked in a steamer at 100 ° C for 20 to 30 minutes.

Comparative Example 1. Suhyangmi Songpyeon

(1) After washing the suhyangmi with water, soak it in purified water at 20°C for 2 hours, then put it on a sieve to remove water for 30 minutes.

(2) After immersing the dried suhyangmi in mineral water for 1 to 2 days to germinate, the naturally dried germinated rice is sterilized with ultraviolet rays, dried in hot air at 65 ° C for 2 hours, and then dried using a roller grinder. It was ground to prepare rice flour.

(3) The rice cake dough mixture prepared by mixing 5 kg of rice flour prepared in step (2) with 1 L of purified water is pulverized again in a grinder, put in a punching machine, rotated for 5 to 10 minutes, and then kneaded in a cold storage at 4 ° C. It was aged for 2 hours, divided into 30 g each, and pressed and spread to prepare rice cake skin.

(4) Based on the total weight of sediment, 80% by weight of mung bean pulverized by steaming and pulverizing mung beans, 5% by weight of paprika powder, 5% by weight of roasted sesame powder, 5% by weight of grain syrup, 3.5% by weight of brown sugar and 1.5% by weight of salt A sediment was prepared by mixing.

(5) It was made into a songpyeon shape so that 30 g of rice cake skin prepared in step (3) contained 20 g of sediment prepared in step (4), and then cooked in a steamer at 100 ° C for 20 to 30 minutes.

Comparative Example 2. Suhyangmi Songpyeon

(1) After washing the suhyangmi with water, soak it in purified water at 20°C for 2 hours, then put it on a sieve to remove water for 30 minutes.

(2) Based on the total weight of the chitosan mixture, 2% by weight of chitosan powder and 98% by weight of purified water were mixed to prepare a mixture of chitosan.

(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, the naturally dried germinated rice was sterilized with ultraviolet rays and sterilized at 65 ° C for 2 hours. After drying by far-infrared rays, it was pulverized using a roller grinder to prepare rice flour.

(4) 5 kg of rice flour prepared in step (3) was mixed with 300 g of amaranth powder and 1 L of purified water, and the mixture for rice cake dough was pulverized again in a grinder, put in a punching machine, and kneaded while rotating for 5 to 10 minutes. 4 It was aged for 2 hours in a cold storage at ° C., divided into 30 g each, and pressed and spread to prepare rice cake skin.

(5) Based on the total weight of sediment, 80% by weight of mung bean pulverized by steaming and pulverizing mung beans, 5% by weight of paprika powder, 5% by weight of roasted sesame powder, 5% by weight of grain syrup, 3.5% by weight of brown sugar and 1.5% by weight of salt A sediment was prepared by mixing.

(6) It was made into a songpyeon shape so that 30 g of rice cake skin prepared in step (4) contained 20 g of sediment prepared in step (5), and then cooked in a steamer at 100 ° C for 20 to 30 minutes.

Comparative Example 3. Suhyangmi Songpyeon

(1) After washing the suhyangmi with water, soak it in purified water at 20°C for 2 hours, then put it on a sieve to remove water for 30 minutes.

(2) Based on the total weight of the mixture, 2% by weight of ascorbic acid powder and 98% by weight of purified water were mixed to prepare a mixture.

(3) After immersing the dried Suhyangmi in step (1) in the mixed solution prepared in step (2) for 1 to 2 days to germinate, naturally-dried germinated rice is sterilized with ultraviolet rays and irradiated with far-infrared rays at 65°C for 2 hours. After drying, it was pulverized using a roller grinder to prepare rice flour.

(4) 5 kg of rice flour prepared in step (3), mixed with 100 mL of hwangchil extract and 1 L of purified water, pulverized again in a grinder, put it in a punching machine, rotated for 5 to 10 minutes, and then kneaded 4 It was aged for 2 hours in a cold storage at ° C., divided into 30 g each, and pressed and spread to prepare rice cake skin.

(5) Based on the total weight of sediment, 80% by weight of mung bean pulverized by steaming and pulverizing mung beans, 5% by weight of paprika powder, 5% by weight of roasted sesame powder, 5% by weight of grain syrup, 3.5% by weight of brown sugar and 1.5% by weight of salt A sediment was prepared by mixing.

(6) It was made into a songpyeon shape so that 30 g of rice cake skin prepared in step (4) contained 20 g of sediment prepared in step (5), and then cooked in a steamer at 100 ° C for 20 to 30 minutes.

Comparative Example 4. Suhyangmi Songpyeon

(1) Purified water was added 20 times (v/w) to the dried persimmon peel, extracted at 100 ° C for 1 hour, and then filtered to prepare a persimmon peel extract. After washing the suhyangmi with water, it was soaked in the prepared persimmon peel extract at 20 ° C. for 2 hours, and then put on a sieve to remove water for 30 minutes.

(2) After immersing the dried suhyangmi in mineral water for 1 to 2 days to germinate, the naturally dried germinated rice is sterilized with ultraviolet rays, dried in hot air at 65 ° C for 2 hours, and then dried using a roller grinder. It was ground to prepare rice flour.

(3) 5 kg of rice flour prepared in step (2), 300 g of psyllium husk powder and 1 L of purified water are ground again in a grinder for rice cake dough, put in a punching machine, rotated for 5 to 10 minutes, and then kneaded 4 It was aged for 2 hours in a cold storage at ° C., divided into 30 g each, and pressed and spread to prepare rice cake skin.

(5) Based on the total weight of sediment, 80% by weight of mung bean pulverized by steaming and pulverizing mung beans, 5% by weight of paprika powder, 5% by weight of roasted sesame powder, 5% by weight of grain syrup, 3.5% by weight of brown sugar and 1.5% by weight of salt A sediment was prepared by mixing.

(6) It was made into a songpyeon shape so that 30 g of rice cake skin prepared in step (4) contained 20 g of sediment prepared in step (5), and then cooked in a steamer at 100 ° C for 20 to 30 minutes.

Comparison of material use material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 persimmon peel ○ × × × ○ chitosan ○ × ○ × × ascorbic acid ○ × × ○ × amaranth ○ × ○ × × Psyllium Husk ○ × × × ○ Hwangchil ○ × × ○ ×

Example 1. DPPH radical scavenging activity of songpyeon

Antioxidant activity was measured by hydrogen electron donating ability to determine antioxidant activity. The pulverized sample was diluted with distilled water, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. After reacting this mixed sample for 30 minutes in the dark, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance with respect to the control was calculated by the following equation.

Antioxidant activity (%) for DPPH radical scavenging activity = (A-B) / A × 100

A: Absorbance of DPPH solution to which no sample was added

B: Absorbance of reaction between DPPH and sample in reaction solution

DPPH radical scavenging ability of songpyeon (%) sample DPPH radical scavenging activity (%) Preparation Example 1 35.6±2.6 Comparative Example 1 17.4±0.7 Comparative Example 2 20.6±1.4 Comparative Example 3 28.9±1.1 Comparative Example 4 24.3±2.0

The DPPH radical scavenging ability results by diluting the rice cake skin portion of songpyeon with 10,000 ppm are shown in Table 2 above. As a result, compared to the songpyeon of Comparative Examples, the songpyeon of Preparation Example 1 showed a higher DPPH radical scavenging ability. Among the comparative examples, the songpyeon of Comparative Example 3 showed the highest scavenging ability.

Example 2. Songpyeon sensory test

In the sensory test, 50 sensory test agents were asked to consume songpyeon prepared by the method of Preparation Example 1 and Comparative Examples, respectively, and the aroma, taste, texture, and overall preference were classified. 1 point: very bad, 4 points: bad, 3 points: average, 4 points: good, 5 points: very good, and the average was calculated after 3 repetitions using a 5-point hedonic scale method.

Songpyeon sensory test sample incense taste texture overall taste Preparation Example 1 4.5 4.4 4.6 4.6 Comparative Example 1 3.6 3.5 3.7 3.6 Comparative Example 2 4.0 3.7 4.0 3.8 Comparative Example 3 4.1 3.9 4.2 4.1 Comparative Example 4 4.2 4.0 3.8 4.0

As a result of the sensory test of songpyeon, the songpyeon of Preparation Example 1 showed higher scores than the songpyeon of comparative examples in all items.

Claims (5)

(1) Soaking the flavor of the Golden Queen No. 3 variety in persimmon peel extract and then putting it on a sieve to remove water;
(2) preparing a mixture of chitosan by mixing chitosan powder, ascorbic acid powder and water;
(3) Germination by immersing the dried flavor of Golden Queen No. 3 in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing it to prepare rice flour ;
(4) Grinding the rice flour prepared in step (3) with amaranth powder, psyllium husk powder, hwangchil extract and water for rice cake dough mixture, putting it in a punching machine and kneading, aging, dividing and pressing to prepare rice cake skin step;
(5) preparing a sediment by mixing mung bean powder, paprika powder, sesame seeds, grain syrup, sugar and salt; and
(6) A method for producing flavored songpyeon, characterized in that the rice cake skin prepared in step (4) is made into songpyeon so that the bean paste prepared in step (5) is included and then cooked. The method of claim 1, wherein the rice cake dough mixture in step (4) is 4.5 to 5.5 kg of rice flour, 180 to 220 g of amaranth powder, 80 to 120 g of psyllium hull powder, 80 to 120 mL of hwangchil extract, and 800 to 1000 mL of water Method for producing flavor songpyeon, characterized in that the mixture for the mixed rice cake dough. According to claim 2,
(1) Soaking the flavor of the Golden Queen No. 3 variety in persimmon peel extract and then putting it on a sieve to remove water;
(2) preparing a chitosan mixture by mixing 0.5 to 1.5% by weight of chitosan powder, 0.5 to 1.5% by weight of ascorbic acid powder, and 97.5 to 98.5% by weight of water based on the total weight of the chitosan mixture;
(3) Germination by immersing the dried flavor of Golden Queen No. 3 in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing it to prepare rice flour ;
(4) 4.5 ~ 5.5 kg of rice flour prepared in step (3), 180 ~ 220 g of amaranth powder, 80 ~ 120 g of psyllium husk powder, 80 ~ 120 mL of hwangchil extract, and 800 ~ 1000 mL of water. pulverizing, putting it in a punching machine, kneading it, aging it, dividing it into 25-35 g pieces, and pressing and spreading to prepare rice cake skin;
(5) Based on the total weight of the sediment, 79-81% by weight of mung bean powder, 4-6% by weight of paprika powder, 4-6% by weight of sesame seeds, 4-6% by weight of grain syrup, 3-4% by weight of sugar, and 1 salt Mixing ~2% by weight to prepare a sediment; and
(6) A flavor characterized in that it is prepared by making a songpyeon so that 25 to 35 g of rice cake skin prepared in step (4) includes 18 to 22 g of bean paste prepared in step (5) and then cooking it. Songpyeon manufacturing method. According to claim 3,
(1) Soaking the flavor of Golden Queen No. 3 in persimmon peel extract at 15-25 ° C for 1-3 hours, then putting it on a sieve to remove moisture for 20-40 minutes;
(2) preparing a chitosan mixture by mixing 0.5 to 1.5% by weight of chitosan powder, 0.5 to 1.5% by weight of ascorbic acid powder, and 97.5 to 98.5% by weight of water based on the total weight of the chitosan mixture;
(3) Germination by immersing the flavor of the dried Golden Queen No. 3 variety in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, and then dry germinated rice at 60 to 70 ° C. Preparing rice flour by grinding after drying in far-infrared rays for 1 to 3 hours;
(4) 4.5 ~ 5.5 kg of rice flour prepared in step (3), 180 ~ 220 g of amaranth powder, 80 ~ 120 g of psyllium husk powder, 80 ~ 120 mL of hwangchil extract, and 800 ~ 1000 mL of water. crushing, putting in a punching machine, rotating and kneading for 5 to 10 minutes, aging at 2 to 6 ° C. for 1 to 3 hours, dividing into 25 to 35 g each and pressing and spreading to prepare rice cake skin;
(5) Based on the total weight of the sediment, 79-81% by weight of mung bean powder, 4-6% by weight of paprika powder, 4-6% by weight of sesame seeds, 4-6% by weight of grain syrup, 3-4% by weight of sugar, and 1 salt Mixing ~2% by weight to prepare a sediment; and
(6) Make a songpyeon so that 25 to 35 g of rice cake skin prepared in step (4) contains 18 to 22 g of sediment prepared in step (5), and then cook at 90 to 110 ° C for 20 to 30 minutes A method for producing flavored songpyeon, characterized in that for manufacturing, including. Flavor songpyeon prepared by the method of any one of claims 1 to 4.