KR102621595B1 - Method for manufacturing well-digestible Ongjebi - Google Patents
Method for manufacturing well-digestible Ongjebi Download PDFInfo
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- KR102621595B1 KR102621595B1 KR1020230065037A KR20230065037A KR102621595B1 KR 102621595 B1 KR102621595 B1 KR 102621595B1 KR 1020230065037 A KR1020230065037 A KR 1020230065037A KR 20230065037 A KR20230065037 A KR 20230065037A KR 102621595 B1 KR102621595 B1 KR 102621595B1
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- 238000004519 manufacturing process Methods 0.000 title description 13
- 238000000034 method Methods 0.000 title description 4
- 239000000843 powder Substances 0.000 claims abstract description 104
- 239000000203 mixture Substances 0.000 claims abstract description 68
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 30
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 30
- 108091005804 Peptidases Proteins 0.000 claims abstract description 24
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- 235000021312 gluten Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
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- 240000007594 Oryza sativa Species 0.000 description 3
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- 102000035195 Peptidases Human genes 0.000 description 3
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- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
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- 235000003704 aspartic acid Nutrition 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
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- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
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- 229920001592 potato starch Polymers 0.000 description 2
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
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- 235000002597 Solanum melongena Nutrition 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
-
- 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
-
- 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
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/38—Multiple-step
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
Abstract
본 발명은 감자분말, 옥수수분말, 볶은 콩가루 및 프로테아제를 포함하는 반죽 조성물을 제조하는 단계; 상기 반죽 조성물에 반죽용물을 첨가하여 반죽하고, 제조된 반죽을 숙성하는 단계; 옹제비용 육수를 끓여서 준비하는 단계; 및 준비한 육수에 숙성한 반죽을 일정 크기로 잘라 넣어 조리하는 단계;를 포함하는 옹제비를 제조하는 방법을 제공한다.The present invention includes the steps of preparing a dough composition containing potato powder, corn powder, roasted soybean flour, and protease; Adding a kneading material to the dough composition, kneading the dough, and maturing the prepared dough; Preparing broth by boiling it for pottery; and cutting the aged dough into a predetermined size and cooking it in the prepared broth.
Description
본 발명은 소화가 잘 되는 옹제비 제조방법에 관한 것으로, 상세하게는 감자 옹심이와 수제비를 결합한 옹제비를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing easily digestible Ongjebi, and more specifically, to a method for producing Ongjebi by combining potato Ongsimi and Sujebi.
감자는 식물학적으로 토마토, 가지 등과 같이 가지과에 속하는 식물로서 현재 세계적으로 130여 개 국에서 연간 2억 8천만 M/T정도가 생산되고 있는 벼, 밀, 옥수수와 함께 세계 4대 작물 중의 하나로서 인류에게 아주 중요한 식용작물 중의 하나이다. Potatoes are plants that botanically belong to the Solanaceae family, such as tomatoes and eggplants, and are one of the world's four major crops along with rice, wheat, and corn, with approximately 280 million M/T produced annually in over 130 countries worldwide. It is one of the most important food crops for mankind.
감자의 원산지는 남아메리카 안데스 산맥(Andes)의 중부 고랭지로서 비교적 서늘한 기후를 좋아하는 호냉성으로 생육에 알맞은 온도는 12-21℃이다. 이러한 야생 감자를 콜롬부스의 신대륙 발견 이후 스페인 사람들이 유럽제국에 전파하였고 우리나라에서는 1824년(조선 순조 24년) 만주의 간도 지방으로부터 두만강을 건너서 도입되어 전국에서 재배되고 있다. 우리나라의 감자는 강원도가 그 주산지로서 1997년 강원도 감자 재배면적이 6,943ha로 전국의 27%를 차지하고 있을 뿐만 아니라 강원도 농작물 중 그 소득이 2위를 차지하고 있다.The origin of potatoes is the central highlands of the Andes Mountains in South America. They are psychrophilic and prefer a relatively cool climate, so the temperature suitable for growth is 12-21℃. These wild potatoes were introduced to the European Empire by the Spaniards after Columbus's discovery of the New World. In Korea, they were introduced across the Duman River from the Gando region of Manchuria in 1824 (the 24th year of King Sunjo of the Joseon Dynasty) and are cultivated throughout the country. Gangwon-do is the main producer of potatoes in Korea. In 1997, Gangwon-do's potato cultivation area was 6,943 ha, accounting for 27% of the country's total, and it ranked second in income among crops in Gangwon-do.
감자의 열량은 쌀, 보리 등 곡물의 절반 정도밖에 되지 않는 저지방, 저칼로리(77Kcal/100g당) 식품으로서 탄수화물(주로 전분) 16-17%, 단백질 2%, 비타민 C, B1, B2, B6 나이아신 등 각종 비타민과 미네랄이 풍부하게 함유되어 있는 알칼리성 식품으로서 비타민 공급원, 염분조절, 비만치료, 성인병 예방, 피부의 노화방지 등 현대인의 자연 건강식품으로 손색이 없으나 소비패턴이 극히 단순하고 감자를 이용한 다양한 고부가가치의 가공상품 개발이 미흡한 실정이다.Potatoes are a low-fat, low-calorie (77 Kcal/100g) food with only about half the calories of grains such as rice and barley, and contain 16-17% carbohydrates (mainly starch), 2% protein, vitamins C, B1, B2, B6, niacin, etc. As an alkaline food rich in various vitamins and minerals, it is a natural health food for modern people such as a source of vitamins, salt control, obesity treatment, prevention of adult diseases, and anti-aging of the skin. However, the consumption pattern is extremely simple and a variety of sweets using potatoes are available. The development of value-added processed products is insufficient.
수제비는 분식류의 일종으로 밀가루로 반죽하여 이를 떼어서 양념과 함께 국물에 끓임으로써 완성되는 요리이다. 그러나 상기와 같은 수제비는 밀가루를 재료로 사용하기 때문에 소화불량의 원인이 되는 문제점이 있다. 또한, 수제비는 기호식품으로서 많은 사람으로부터 애용되기 위해서는 그 맛과 영양이 개선될 필요가 있다.Sujebi is a type of snack food that is prepared by kneading flour, breaking it apart, and boiling it in soup with seasoning. However, because the above-mentioned handmade preparation uses flour as an ingredient, there is a problem that it can cause indigestion. In addition, in order for sujebi to be loved by many people as a favorite food, its taste and nutrition need to be improved.
상기와 같은 수제비에 대해 개량된 형태로 감자수제비를 제조하는 방법(출원번호: 10-1998- 0046009) 과 즉석감자 수제비(출원번호 : 10-1994-0012816)에 관한 기술이 이미 공지된 바 있다. 위와 같은 감자 수제비는 감자가루와 옥수수 가루를 주원료로 하여 제조된 것이거나, 감자가루에 소맥분, 쌀가루 등을 혼합하여 반죽한 것에 그 특징이 있다. 그러나 상기와 같은 수제비는 그 맛에 있어 다양하지 못하고 일률적인 문제점이 있다. 또한, 감자가 가지고 있는 원료 이질감(갈변) 요소에 대한 문제가 있다.A method of manufacturing potato sujebi as an improved form of the above sujebi (application number: 10-1998-0046009) and the technology for instant potato sujebi (application number: 10-1994-0012816) have already been known. The potato sujebi described above is characterized by being manufactured using potato flour and corn flour as the main ingredients, or by mixing potato flour with wheat flour, rice flour, etc. and kneading it. However, the above-mentioned sujebi has a problem in that its taste is not diverse and uniform. Additionally, there is a problem with the raw material heterogeneity (browning) factor that potatoes have.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 옹심이와 수제비를 결합한 옹제비의 식감을 살리기 위해 밀가루의 글루텐을 적용하면서도 글루텐의 부작용을 상쇄할 수 있도록 글루텐 분해 효소를 적용하여 식감이 부드러우면서도 쫄깃하고 갈변 문제가 없고 맛과 풍미가 우수한 식품을 제공하는 것이다.The present invention was created to solve the above problems, and the purpose of the present invention is to apply gluten from wheat flour to preserve the texture of Ongjebi, which is a combination of Ongsimi and Sujebi, while using a gluten-decomposing enzyme to offset the side effects of gluten. is applied to provide food that is soft and chewy in texture, has no browning problems, and has excellent taste and flavor.
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
감자분말, 옥수수분말, 볶은 콩가루 및 프로테아제를 포함하는 반죽 조성물을 제조하는 단계;Preparing a dough composition containing potato powder, corn powder, roasted soybean flour, and protease;
상기 반죽 조성물에 반죽용물을 첨가하여 반죽하고, 제조된 반죽을 숙성하는 단계;Adding a kneading material to the dough composition, kneading the dough, and maturing the prepared dough;
옹제비용 육수를 끓여서 준비하는 단계; 및Preparing broth by boiling it for pottery; and
준비한 육수에 숙성한 반죽을 일정 크기로 잘라 넣어 조리하는 단계;를 포함하는 옹제비를 제조하는 방법을 제공한다.It provides a method of manufacturing Ongjebi, which includes the step of cutting the aged dough into a prepared broth into a certain size and cooking it.
또한, 상기 반죽 조성물은 감자분말 78-82 중량부, 옥수수분말 3-7 중량부, 볶은 콩가루 3-7 중량부, 프로테아제 0.5-1.5 중량부, 강황분말 1-5 중량부, 황태추출물 1-5 중량부 및 콩나물분말 1-5 중량부를 포함하는 것을 특징으로 한다.In addition, the dough composition includes 78-82 parts by weight of potato powder, 3-7 parts by weight of corn powder, 3-7 parts by weight of roasted soybean flour, 0.5-1.5 parts by weight of protease, 1-5 parts by weight of turmeric powder, and 1-5 parts by weight of dried pollack extract. Parts by weight and 1-5 parts by weight of bean sprout powder.
또한, 상기 반죽 조성물은 감자분말 78-82 중량부, 옥수수분말 3-7 중량부, 볶은 콩가루 3-7 중량부, 프로테아제 0.5-1.5 중량부, 강황분말 1-5 중량부, 황태추출물 1-5 중량부, 콩나물분말 1-5 중량부 및 시리얼분말 1-5 중량부를 포함하고,In addition, the dough composition includes 78-82 parts by weight of potato powder, 3-7 parts by weight of corn powder, 3-7 parts by weight of roasted soybean flour, 0.5-1.5 parts by weight of protease, 1-5 parts by weight of turmeric powder, and 1-5 parts by weight of dried pollack extract. Parts by weight, including 1-5 parts by weight of bean sprout powder and 1-5 parts by weight of cereal powder,
상기 시리얼분말은,The cereal powder is,
흑미, 귀리, 보리, 검은깨 및 검은콩을 세척한 후, 세척된 흑미, 귀리, 보리, 검은깨 및 검은콩을 1:1:1:1:1의 중량비율로 혼합하여 곡물혼합물을 제조하는 단계; 상기 곡물혼합물을 200-240℃의 온도에서 1-5분 동안 볶는 단계; 볶아진 곡물혼합물을 43-47℃의 온도에서 30-90분 동안 1차 건조하는 단계; 1차 건조된 곡물혼합물을 280-320℃의 온도에서 8-12분 동안 증숙하는 단계; 증숙된 곡물혼합물을 68-72℃의 온도에서 30-90분 동안 2차 건조하는 단계; 2차 건조된 곡물혼합물을 220-260℃의 온도 및 8-12 kgf/cm2의 압력으로 8-12초 동안 퍼핑하는 단계; 및 퍼핑된 곡물혼합물의 표면에 올리고당을 코팅하는 단계;를 수행하여 제조되는 것을 특징으로 한다.After washing black rice, oats, barley, black sesame seeds, and black beans, a grain mixture is prepared by mixing the washed black rice, oats, barley, black sesame seeds, and black beans in a weight ratio of 1:1:1:1:1. step; Roasting the grain mixture at a temperature of 200-240°C for 1-5 minutes; Primary drying of the roasted grain mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried grain mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed grain mixture for 30-90 minutes at a temperature of 68-72°C; Puffing the secondarily dried grain mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm 2 for 8-12 seconds; and coating the surface of the puffed grain mixture with oligosaccharides.
또한, 상기 반죽용물은,In addition, the dough material is,
배추, 양배추, 케일 및 아스파라거스를 세척하여 준비하는 단계; 준비된 배추, 양배추, 케일 및 아스파라거스를 3:3:2:2의 중량비율로 혼합하여 야채혼합물을 준비하는 단계; 준비된 야채혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶아진 야채혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 끓는 물 1000 중량부에 건조된 야채혼합물 90-110 중량부를 첨가하여 우려낸 후 여과하여 여과액을 얻는 단계; 및 상기 여과액 28-32 중량부 및 알칼리수 68-72 중량부를 혼합하는 단계;를 수행하여 제조되는 것을 특징으로 한다.Washing and preparing Chinese cabbage, cabbage, kale and asparagus; Preparing a vegetable mixture by mixing prepared cabbage, cabbage, kale, and asparagus in a weight ratio of 3:3:2:2; Frying the prepared vegetable mixture at a temperature of 115-125°C for 8-12 minutes; Drying the roasted vegetable mixture at a temperature of 40-50°C for 2-4 hours; Adding 90-110 parts by weight of dried vegetable mixture to 1000 parts by weight of boiling water, steeping, then filtering to obtain a filtrate; and mixing 28-32 parts by weight of the filtrate and 68-72 parts by weight of alkaline water.
본 발명에 따른 옹제비는 옹심이와 수제비를 결합한 것으로, 옹제비의 식감을 살리기 위해 밀가루의 글루텐을 적용하면서도 글루텐의 부작용을 상쇄할 수 있도록 글루텐 분해 효소를 적용하여 식감이 부드러우면서도 쫄깃하고 갈변 문제가 없고 맛과 풍미가 우수하다.Ongjebi according to the present invention is a combination of Ongsimi and Sujebi. Gluten from wheat flour is applied to preserve the texture of Ongjebi, but gluten-decomposing enzymes are applied to offset the side effects of gluten, resulting in a soft, chewy and browning texture. There are no problems and the taste and flavor are excellent.
또한, 반죽용 조성물에 적용된 성분으로 인해 다양한 효과가 있으며, 구체적으로 볶은 콩가루는 단백질 분해 효소인 트립신이 함유되어 있어 변비해결, 콜레스테롤 억제, 골다공증, 탈모예방, 다이어트에 효과적이고, 프로테아제는 단백질 분해효소로 위와 십이지장에서 단백질 분해를 도와주는 효과적이고, 강황분말에 포함된 커큐민, 황태추출물에 포함된 메티오닌, 라이신, 트립토판, 콩나물분말에 포함된 아스파라긴산 등의 성분을 섭취하여 숙취해소와 면역력 증대에 효과적이다.In addition, there are various effects due to the ingredients applied to the dough composition. Specifically, roasted soybean powder contains trypsin, a proteolytic enzyme, and is effective in resolving constipation, suppressing cholesterol, preventing osteoporosis, hair loss, and dieting, and protease is a proteolytic enzyme. It is effective in helping to decompose protein in the stomach and duodenum, and is effective in relieving hangovers and increasing immunity by consuming ingredients such as curcumin contained in turmeric powder, methionine, lysine, tryptophan contained in pollack extract, and aspartic acid contained in bean sprout powder. .
이하에서는 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 상세한 설명에서 자세하게 설명될 수 있다. 그러나 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.
본 명세서에서, '옹제비'는 옹심이와 수제비를 결합한 식품으로 이해된다.In this specification, 'Ongjebi' is understood as a food that combines Ongsimi and Sujebi.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.
본 발명은This invention
감자분말, 옥수수분말, 볶은 콩가루 및 프로테아제를 포함하는 반죽 조성물을 제조하는 단계;Preparing a dough composition containing potato powder, corn powder, roasted soybean flour, and protease;
상기 반죽 조성물에 반죽용물을 첨가하여 반죽하고, 제조된 반죽을 숙성하는 단계;Adding a kneading material to the dough composition, kneading the dough, and maturing the prepared dough;
옹제비용 육수를 끓여서 준비하는 단계; 및Preparing broth by boiling it for pottery; and
준비한 육수에 숙성한 반죽을 일정 크기로 잘라 넣어 조리하는 단계;를 포함하는 옹제비를 제조하는 방법을 제공한다.It provides a method of manufacturing Ongjebi, which includes the step of cutting the aged dough into a prepared broth into a certain size and cooking it.
이하, 본 발명에 따른 옹제비를 제조하는 방법에 대하여 각 단계별로 상세히 설명한다.Hereinafter, the method for producing Ongjebi according to the present invention will be described in detail at each step.
먼저, 본 발명에 따른 옹제비를 제조하는 방법은 감자분말, 옥수수분말, 볶은 콩가루 및 프로테아제를 포함하는 반죽 조성물을 제조하는 단계를 포함한다.First, the method for producing Ongjebi according to the present invention includes preparing a dough composition containing potato powder, corn powder, roasted soybean flour, and protease.
상기 단계에서는 옹제비 반죽 제조를 위한 반죽 조성물을 제조한다.In this step, a dough composition for producing Ongjebi dough is prepared.
상기 반죽 조성물은 감자분말 78-82 중량부, 옥수수분말 3-7 중량부, 볶은 콩가루 3-7 중량부, 프로테아제 0.5-1.5 중량부, 강황분말 1-5 중량부, 황태추출물 1-5 중량부 및 콩나물분말 1-5 중량부를 포함하는 것이 바람직하고, 감자분말 79-81 중량부, 옥수수분말 4-6 중량부, 볶은 콩가루 4-6 중량부, 프로테아제 0.8-1.2 중량부, 강황분말 2-4 중량부, 황태추출물 2-4 중량부 및 콩나물분말 2-4 중량부를 포함하는 것이 더욱 바람직하다.The dough composition includes 78-82 parts by weight of potato powder, 3-7 parts by weight of corn powder, 3-7 parts by weight of roasted soybean flour, 0.5-1.5 parts by weight of protease, 1-5 parts by weight of turmeric powder, and 1-5 parts by weight of pollack extract. and 1-5 parts by weight of bean sprout powder, 79-81 parts by weight of potato powder, 4-6 parts by weight of corn powder, 4-6 parts by weight of roasted soybean powder, 0.8-1.2 parts by weight of protease, and 2-4 parts by weight of turmeric powder. It is more preferable to include 2-4 parts by weight of pollack extract and 2-4 parts by weight of bean sprout powder.
볶은 콩가루는 단백질 분해 효소인 트립신이 함유되어 있어 변비해결, 콜레스테롤 억제, 골다공증, 탈모예방, 다이어트에 효과적이다.Roasted soybean powder contains trypsin, a protein-decomposing enzyme, and is effective in resolving constipation, suppressing cholesterol, preventing osteoporosis and hair loss, and dieting.
프로테아제는 단백질 분해효소로 위와 십이지장에서 단백질 분해를 도와주는 효과가 있다.Protease is a proteolytic enzyme that helps break down proteins in the stomach and duodenum.
강황분말에 포함된 커큐민, 황태추출물에 포함된 메티오닌, 라이신, 트립토판, 콩나물분말에 포함된 아스파라긴산 등의 성분을 섭취하여 숙취해소와 면역력 증대에 효과적이다.Consuming ingredients such as curcumin contained in turmeric powder, methionine, lysine, tryptophan contained in pollack extract, and aspartic acid contained in bean sprout powder is effective in relieving hangovers and increasing immunity.
또한, 상기 반죽 조성물은 감자분말 78-82 중량부, 옥수수분말 3-7 중량부, 볶은 콩가루 3-7 중량부, 프로테아제 0.5-1.5 중량부, 강황분말 1-5 중량부, 황태추출물 1-5 중량부, 콩나물분말 1-5 중량부 및 시리얼분말 1-5 중량부를 포함하는 것이 바람직하고, 감자분말 79-81 중량부, 옥수수분말 4-6 중량부, 볶은 콩가루 4-6 중량부, 프로테아제 0.8-1.2 중량부, 강황분말 2-4 중량부, 황태추출물 2-4 중량부, 콩나물분말 2-4 중량부 및 시리얼분말 2-4 중량부를 포함하는 것이 더욱 바람직하다.In addition, the dough composition includes 78-82 parts by weight of potato powder, 3-7 parts by weight of corn powder, 3-7 parts by weight of roasted soybean flour, 0.5-1.5 parts by weight of protease, 1-5 parts by weight of turmeric powder, and 1-5 parts by weight of dried pollack extract. parts by weight, preferably including 1-5 parts by weight of bean sprout powder and 1-5 parts by weight of cereal powder, 79-81 parts by weight of potato powder, 4-6 parts by weight of corn powder, 4-6 parts by weight of roasted soybean powder, and 0.8 parts by weight of protease. It is more preferable to include -1.2 parts by weight, 2-4 parts by weight of turmeric powder, 2-4 parts by weight of pollack extract, 2-4 parts by weight of bean sprout powder, and 2-4 parts by weight of cereal powder.
상기 시리얼분말을 적용하여 식감을 더욱 높여주며 맛과 풍미를 향상시킬 수 있다.By applying the cereal powder, the texture can be further enhanced and the taste and flavor can be improved.
상기 시리얼분말은,The cereal powder is,
흑미, 귀리, 보리, 검은깨 및 검은콩을 세척한 후, 세척된 흑미, 귀리, 보리, 검은깨 및 검은콩을 1:1:1:1:1의 중량비율로 혼합하여 곡물혼합물을 제조하는 단계; 상기 곡물혼합물을 200-240℃의 온도에서 1-5분 동안 볶는 단계; 볶아진 곡물혼합물을 43-47℃의 온도에서 30-90분 동안 1차 건조하는 단계; 1차 건조된 곡물혼합물을 280-320℃의 온도에서 8-12분 동안 증숙하는 단계; 증숙된 곡물혼합물을 68-72℃의 온도에서 30-90분 동안 2차 건조하는 단계; 2차 건조된 곡물혼합물을 220-260℃의 온도 및 8-12 kgf/cm2의 압력으로 8-12초 동안 퍼핑하는 단계; 및 퍼핑된 곡물혼합물의 표면에 올리고당을 코팅하는 단계;를 수행하여 제조되는 것을 사용한다.After washing black rice, oats, barley, black sesame seeds, and black beans, a grain mixture is prepared by mixing the washed black rice, oats, barley, black sesame seeds, and black beans in a weight ratio of 1:1:1:1:1. step; Roasting the grain mixture at a temperature of 200-240°C for 1-5 minutes; Primary drying of the roasted grain mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried grain mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed grain mixture for 30-90 minutes at a temperature of 68-72°C; Puffing the secondarily dried grain mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm 2 for 8-12 seconds; and coating the surface of the puffed grain mixture with oligosaccharides.
또한, 상기 반죽 조성물은 감자분말 78-82 중량부, 옥수수분말 3-7 중량부, 볶은 콩가루 3-7 중량부, 프로테아제 0.5-1.5 중량부, 강황분말 1-5 중량부, 황태추출물 1-5 중량부, 콩나물분말 1-5 중량부 및 숙성채소분말 1-5 중량부를 포함하는 것이 바람직하고, 감자분말 79-81 중량부, 옥수수분말 4-6 중량부, 볶은 콩가루 4-6 중량부, 프로테아제 0.8-1.2 중량부, 강황분말 2-4 중량부, 황태추출물 2-4 중량부, 콩나물분말 2-4 중량부 및 숙성채소분말 2-4 중량부를 포함하는 것이 더욱 바람직하다.In addition, the dough composition includes 78-82 parts by weight of potato powder, 3-7 parts by weight of corn powder, 3-7 parts by weight of roasted soybean flour, 0.5-1.5 parts by weight of protease, 1-5 parts by weight of turmeric powder, and 1-5 parts by weight of dried pollack extract. Parts by weight, preferably containing 1-5 parts by weight of bean sprout powder and 1-5 parts by weight of aged vegetable powder, 79-81 parts by weight of potato powder, 4-6 parts by weight of corn powder, 4-6 parts by weight of roasted soybean powder, protease It is more preferable to include 0.8-1.2 parts by weight, 2-4 parts by weight of turmeric powder, 2-4 parts by weight of pollack extract, 2-4 parts by weight of bean sprout powder, and 2-4 parts by weight of aged vegetable powder.
상기 숙성채소분말을 적용하여 영양성분 추가 공급과 동시에 맛과 풍미를 향상시킬 수 있다.By applying the aged vegetable powder, the taste and flavor can be improved while supplying additional nutrients.
상기 숙성채소분말은,The aged vegetable powder is,
브로콜리, 적양배추, 당근 및 우엉을 세척하고 적절한 크기로 절단하여 준비하는 단계; 세척된 브로콜리, 적양배추, 당근 및 우엉을 4:2:2:2의 중량비율로 혼합하여 채소혼합물을 제조하고, 상기 채소혼합물에 소금을 뿌리고 22-26시간 동안 절이는 단계; 절여진 채소혼합물에 물을 부어 전체 소금의 농도를 4-5%로 맞추어 소금물을 형성하는 단계; 소금물이 형성된 채소혼합물을 31-35℃의 온도에서 34-38시간 동안 숙성시켜 숙성채소를 제조하는 단계; 및 상기 숙성채소를 탈수 및 건조하고, 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하는 단계;를 수행하여 제조되는 것을 사용한다.Preparing broccoli, red cabbage, carrots, and burdock by washing and cutting them into appropriate sizes; Preparing a vegetable mixture by mixing washed broccoli, red cabbage, carrots, and burdock at a weight ratio of 4:2:2:2, sprinkling salt on the vegetable mixture, and pickling for 22-26 hours; Forming brine by pouring water into the pickled vegetable mixture and adjusting the total salt concentration to 4-5%; Preparing aged vegetables by maturing the vegetable mixture in which salt water was formed for 34-38 hours at a temperature of 31-35°C; and dehydrating and drying the aged vegetables, rapidly freezing them at a temperature of -48-52°C, freeze-drying, and pulverizing them.
또한, 상기 반죽 조성물은 감자분말 78-82 중량부, 옥수수분말 3-7 중량부, 볶은 콩가루 3-7 중량부, 프로테아제 0.5-1.5 중량부, 강황분말 1-5 중량부, 황태추출물 1-5 중량부, 콩나물분말 1-5 중량부, 시리얼분말 1-5 중량부 및 숙성채소분말 1-5 중량부를 포함하는 것이 바람직하고, 감자분말 79-81 중량부, 옥수수분말 4-6 중량부, 볶은 콩가루 4-6 중량부, 프로테아제 0.8-1.2 중량부, 강황분말 2-4 중량부, 황태추출물 2-4 중량부, 콩나물분말 2-4 중량부, 시리얼분말 2-4 중량부 및 숙성채소분말 2-4 중량부를 포함하는 것이 더욱 바람직하다.In addition, the dough composition includes 78-82 parts by weight of potato powder, 3-7 parts by weight of corn powder, 3-7 parts by weight of roasted soybean flour, 0.5-1.5 parts by weight of protease, 1-5 parts by weight of turmeric powder, and 1-5 parts by weight of dried pollack extract. parts by weight, preferably containing 1-5 parts by weight of bean sprout powder, 1-5 parts by weight of cereal powder, and 1-5 parts by weight of aged vegetable powder, 79-81 parts by weight of potato powder, 4-6 parts by weight of corn powder, roasted 4-6 parts by weight of soybean flour, 0.8-1.2 parts by weight of protease, 2-4 parts by weight of turmeric powder, 2-4 parts by weight of pollack extract, 2-4 parts by weight of bean sprout powder, 2-4 parts by weight of cereal powder, and 2 parts by weight of aged vegetable powder. It is more preferable to include -4 parts by weight.
다음으로, 본 발명에 따른 옹제비를 제조하는 방법은 상기 반죽 조성물에 반죽용물을 첨가하여 반죽하고, 제조된 반죽을 숙성하는 단계를 포함한다.Next, the method of producing Ongjebi according to the present invention includes adding a kneading material to the dough composition, kneading the dough, and maturing the prepared dough.
상기 단계에서는 반죽 조성물에 반죽용물을 첨가하여 반죽하고, 반죽을 숙성한다.In this step, the kneading material is added to the dough composition, and the dough is aged.
상기 반죽용물은,The dough material is,
배추, 양배추, 케일 및 아스파라거스를 세척하여 준비하는 단계; 준비된 배추, 양배추, 케일 및 아스파라거스를 3:3:2:2의 중량비율로 혼합하여 야채혼합물을 준비하는 단계; 준비된 야채혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶아진 야채혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 끓는 물 1000 중량부에 건조된 야채혼합물 90-110 중량부를 첨가하여 우려낸 후 여과하여 여과액을 얻는 단계; 및 상기 여과액 28-32 중량부 및 알칼리수 68-72 중량부를 혼합하는 단계;를 수행하여 제조되는 것을 사용한다.Washing and preparing Chinese cabbage, cabbage, kale and asparagus; Preparing a vegetable mixture by mixing prepared cabbage, cabbage, kale, and asparagus in a weight ratio of 3:3:2:2; Frying the prepared vegetable mixture at a temperature of 115-125°C for 8-12 minutes; Drying the roasted vegetable mixture at a temperature of 40-50°C for 2-4 hours; Adding 90-110 parts by weight of dried vegetable mixture to 1000 parts by weight of boiling water, steeping, then filtering to obtain a filtrate; and mixing 28-32 parts by weight of the filtrate and 68-72 parts by weight of alkaline water.
알칼리수를 이용하여 반죽함으로써 일반 반죽보다 소화가 더 잘되고, 맛과 풍미를 향상시킬 수 있다.Kneading using alkaline water makes it easier to digest and improves taste and flavor compared to regular dough.
상기 숙성은,The ripening is,
상기 반죽을 18-22℃의 온도 및 68-72%의 습도에서 80-100분 동안 1차 숙성하는 단계; 및Primary maturing the dough for 80-100 minutes at a temperature of 18-22°C and humidity of 68-72%; and
1차 숙성된 반죽을 3-7℃의 온도 및 48-52%의 습도에서 140-160분 동안 2차 숙성하는 단계;를 수행하는 것이 바람직하다.It is preferable to perform the second aging of the primary maturing dough at a temperature of 3-7°C and humidity of 48-52% for 140-160 minutes.
2차 숙성을 통해 부드러우면서도 서걱거리는 식감을 구현할 수 있다.A soft yet crunchy texture can be achieved through secondary maturation.
다음으로, 본 발명에 따른 옹제비를 제조하는 방법은 옹제비용 육수를 끓여서 준비하는 단계를 포함한다.Next, the method for producing pottery pottery according to the present invention includes the step of preparing pottery broth by boiling it.
상기 육수는 멸치 및 다시마를 이용하여 우려낸 육수를 사용할 수 있다.The broth can be made using anchovies and kelp.
바람직하게는, 멸치 및 다시마를 이용하여 우려낸 육수 78-82 중량부 및 상기 여과액 18-22 중량부를 적용한다.Preferably, 78-82 parts by weight of broth brewed using anchovies and kelp and 18-22 parts by weight of the filtrate are applied.
다음으로, 본 발명에 따른 옹제비를 제조하는 방법은 준비한 육수에 숙성한 반죽을 일정 크기로 잘라 넣어 조리하는 단계를 포함한다.Next, the method of producing Ongjebi according to the present invention includes the step of cutting the aged dough into a prepared broth into a certain size and cooking it.
상기 단계에서는 반죽을 일정 크기로 손으로 떼어내어 육수에 넣고 조리한다. In this step, the dough is separated by hand into pieces of a certain size, placed in broth, and cooked.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be explained in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.
<실시예 1> 옹제비의 제조-1<Example 1> Production of Ongjebi-1
감자분말 80 중량부, 옥수수분말 5 중량부, 볶은 콩가루 5 중량부, 프로테아제 1 중량부, 강황분말 3 중량부, 황태추출물 3 중량부 및 콩나물분말 3 중량부를 혼합하여 반죽 조성물을 제조하였다.A dough composition was prepared by mixing 80 parts by weight of potato powder, 5 parts by weight of corn powder, 5 parts by weight of roasted soybean powder, 1 part by weight of protease, 3 parts by weight of turmeric powder, 3 parts by weight of pollack extract, and 3 parts by weight of bean sprout powder.
상기 반죽 조성물에 배추, 양배추, 케일 및 아스파라거스를 3:3:2:2의 중량비율로 혼합한 야채혼합물을 이용해 제조된 여과액 30 중량부 및 알칼리수 70 중량부를 혼합한 반죽용물을 첨가하여 반죽하였다. The dough composition was kneaded by adding 30 parts by weight of a filtrate prepared using a vegetable mixture of cabbage, cabbage, kale, and asparagus in a weight ratio of 3:3:2:2 and 70 parts by weight of alkaline water. .
상기 반죽을 20℃의 온도 및 70%의 습도에서 90분 동안 1차 숙성하고, 1차 숙성된 반죽을 5℃의 온도 및 50%의 습도에서 150분 동안 2차 숙성하였다.The dough was first aged at 20°C and 70% humidity for 90 minutes, and the firstly aged dough was secondarily aged at 5°C and 50% humidity for 150 minutes.
멸치와 다시마를 이용하여 끓여낸 육수 80 중량부 및 상기 여과액 20 중량부를 혼합한 옹제비용 육수를 끓여서 준비하고, 준비한 옹제비용 육수에 상기 반죽을 떼어내어 넣고 조리하여 옹제비를 제조하였다.A broth for pottery was prepared by boiling a mixture of 80 parts by weight of broth boiled using anchovies and kelp and 20 parts by weight of the filtrate, and the dough was removed and added to the prepared broth for pottery and cooked to prepare pottery.
<실시예 2> 옹제비의 제조-2<Example 2> Production of Ongjebi-2
상기 실시예 1에서 반죽 조성물로 감자분말 80 중량부, 옥수수분말 5 중량부, 볶은 콩가루 5 중량부, 프로테아제 1 중량부, 강황분말 3 중량부, 황태추출물 3 중량부, 콩나물분말 3 중량부 및 시리얼분말 3 중량부를 혼합한 것을 사용한 것을 제외하고 상기 실시예 1과 동일하게 수행하여 옹제비를 제조하였다.In Example 1, the dough composition was 80 parts by weight of potato powder, 5 parts by weight of corn powder, 5 parts by weight of roasted soybean powder, 1 part by weight of protease, 3 parts by weight of turmeric powder, 3 parts by weight of pollack extract, 3 parts by weight of bean sprout powder, and cereal. Ongjebi was prepared in the same manner as in Example 1, except that 3 parts by weight of powder was mixed.
<실시예 3> 옹제비의 제조-3<Example 3> Production of Ongjebi-3
상기 실시예 1에서 반죽 조성물로 감자분말 80 중량부, 옥수수분말 5 중량부, 볶은 콩가루 5 중량부, 프로테아제 1 중량부, 강황분말 3 중량부, 황태추출물 3 중량부, 콩나물분말 3 중량부 및 숙성채소분말 3 중량부를 혼합한 것을 사용한 것을 제외하고 상기 실시예 1과 동일하게 수행하여 옹제비를 제조하였다.In Example 1, the dough composition was 80 parts by weight of potato powder, 5 parts by weight of corn powder, 5 parts by weight of roasted soybean powder, 1 part by weight of protease, 3 parts by weight of turmeric powder, 3 parts by weight of pollack extract, 3 parts by weight of bean sprout powder, and ripening. Ongjebi was prepared in the same manner as in Example 1, except that 3 parts by weight of vegetable powder was mixed.
<실시예 4> 옹제비의 제조-4<Example 4> Production of Ongjebi-4
상기 실시예 1에서 반죽 조성물로 감자분말 80 중량부, 옥수수분말 5 중량부, 볶은 콩가루 5 중량부, 프로테아제 1 중량부, 강황분말 3 중량부, 황태추출물 3 중량부, 콩나물분말 3 중량부, 시리얼분말 3 중량부 및 숙성채소분말 3 중량부를 혼합한 것을 사용한 것을 제외하고 상기 실시예 1과 동일하게 수행하여 옹제비를 제조하였다.In Example 1, the dough composition was 80 parts by weight of potato powder, 5 parts by weight of corn powder, 5 parts by weight of roasted soybean powder, 1 part by weight of protease, 3 parts by weight of turmeric powder, 3 parts by weight of pollack extract, 3 parts by weight of bean sprout powder, and cereal. Ongjebi was prepared in the same manner as in Example 1, except that a mixture of 3 parts by weight of powder and 3 parts by weight of aged vegetable powder was used.
<실험예 1> 관능검사<Experimental Example 1> Sensory test
상기 실시예 1-4에서 제조된 옹제비를 사용하여 소비자 패널 50명을 대상으로 하여 맛, 식감, 풍미, 전체적인 기호도를 분석하였으며, 9점 척도법을 사용하여 조사하고 그 결과를 하기 표 1에 나타내었다.Taste, texture, flavor, and overall preference were analyzed among 50 consumer panels using the Ongjebi prepared in Examples 1-4 above. The survey was conducted using a 9-point scale method, and the results are shown in Table 1 below. It was.
상기 표 1에 나타낸 바와 같이, 맛과 전체적인 기호도가 매우 우수하고, 식감과 풍미 또한 우수한 것을 확인할 수 있다.As shown in Table 1 above, it can be confirmed that the taste and overall preference are very excellent, and the texture and flavor are also excellent.
Claims (5)
상기 옹제비용 반죽은,
감자분말 78-82 중량부, 옥수수분말 3-7 중량부, 볶은 콩가루 3-7 중량부, 프로테아제 0.5-1.5 중량부, 강황분말 1-5 중량부, 황태추출물 1-5 중량부, 콩나물분말 1-5 중량부, 시리얼분말 1-5 중량부 및 숙성채소분말 1-5 중량부를 포함하는 반죽 조성물을 제조하는 단계; 상기 반죽 조성물에 반죽용물을 첨가하여 반죽을 숙성하는 단계; 및 상기 반죽을 20℃의 온도 및 70%의 습도에서 90분 동안 1차 숙성하고, 1차 숙성된 반죽을 5℃의 온도 및 50%의 습도에서 150분 동안 2차 숙성하는 단계;를 수행하여 제조되고,
상기 시리얼분말은,
흑미, 귀리, 보리, 검은깨 및 검은콩을 세척한 후, 세척된 흑미, 귀리, 보리, 검은깨 및 검은콩을 1:1:1:1:1의 중량비율로 혼합하여 곡물혼합물을 제조하는 단계; 상기 곡물혼합물을 200-240℃의 온도에서 1-5분 동안 볶는 단계; 볶아진 곡물혼합물을 43-47℃의 온도에서 30-90분 동안 1차 건조하는 단계; 1차 건조된 곡물혼합물을 280-320℃의 온도에서 8-12분 동안 증숙하는 단계; 증숙된 곡물혼합물을 68-72℃의 온도에서 30-90분 동안 2차 건조하는 단계; 2차 건조된 곡물혼합물을 220-260℃의 온도 및 8-12 kgf/cm2의 압력으로 8-12초 동안 퍼핑하는 단계; 및 퍼핑된 곡물혼합물의 표면에 올리고당을 코팅하는 단계;를 수행하여 제조되고,
상기 숙성채소분말은,
브로콜리, 적양배추, 당근 및 우엉을 세척하고 적절한 크기로 절단하여 준비하는 단계; 세척된 브로콜리, 적양배추, 당근 및 우엉을 4:2:2:2의 중량비율로 혼합하여 채소혼합물을 제조하고, 상기 채소혼합물에 소금을 뿌리고 22-26시간 동안 절이는 단계; 절여진 채소혼합물에 물을 부어 소금물을 형성하는 단계; 소금물이 형성된 채소혼합물을 31-35℃의 온도에서 34-38시간 동안 숙성시켜 숙성채소를 제조하는 단계; 및 상기 숙성채소를 탈수 및 건조하고, 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하는 단계;를 수행하여 제조되고,
상기 반죽용물은,
배추, 양배추, 케일 및 아스파라거스를 세척하여 준비하는 단계; 준비된 배추, 양배추, 케일 및 아스파라거스를 3:3:2:2의 중량비율로 혼합하여 야채혼합물을 준비하는 단계; 준비된 야채혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶아진 야채혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 끓는 물 1000 중량부에 건조된 야채혼합물 90-110 중량부를 첨가하여 우려낸 후 여과하여 여과액을 얻는 단계; 및 상기 여과액 28-32 중량부 및 알칼리수 68-72 중량부를 혼합하는 단계;를 수행하여 제조되고,
상기 옹제비용 육수는 멸치와 다시마를 이용하여 끓여낸 육수 80 중량부 및 상기 여과액 20 중량부를 혼합한 것을 특징으로 하는 옹제비.Ongjebi, which is characterized in that it is manufactured using ongjebi dough and ongjebi broth,
The dough for the pottery is,
Potato powder 78-82 parts by weight, corn powder 3-7 parts by weight, roasted soybean powder 3-7 parts by weight, protease 0.5-1.5 parts by weight, turmeric powder 1-5 parts by weight, pollack extract 1-5 parts by weight, bean sprout powder 1 Preparing a dough composition comprising -5 parts by weight, 1-5 parts by weight of cereal powder, and 1-5 parts by weight of aged vegetable powder; Aging the dough by adding a dough material to the dough composition; And first maturing the dough at a temperature of 20°C and humidity of 70% for 90 minutes, and then secondarily maturing the firstly aged dough at a temperature of 5°C and humidity of 50% for 150 minutes. manufactured,
The cereal powder is,
After washing black rice, oats, barley, black sesame seeds, and black beans, a grain mixture is prepared by mixing the washed black rice, oats, barley, black sesame seeds, and black beans in a weight ratio of 1:1:1:1:1. step; Roasting the grain mixture at a temperature of 200-240°C for 1-5 minutes; Primary drying of the roasted grain mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried grain mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed grain mixture for 30-90 minutes at a temperature of 68-72°C; Puffing the secondarily dried grain mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm 2 for 8-12 seconds; and coating the surface of the puffed grain mixture with oligosaccharides.
The aged vegetable powder is,
Preparing broccoli, red cabbage, carrots, and burdock by washing and cutting them into appropriate sizes; Preparing a vegetable mixture by mixing washed broccoli, red cabbage, carrots, and burdock at a weight ratio of 4:2:2:2, sprinkling salt on the vegetable mixture, and pickling for 22-26 hours; Forming brine by pouring water into the pickled vegetable mixture; Preparing aged vegetables by maturing the vegetable mixture in which salt water was formed at a temperature of 31-35°C for 34-38 hours; and dehydrating and drying the aged vegetables, rapidly freezing them at a temperature of -48-52°C, freeze-drying, and pulverizing them.
The dough material is,
Washing and preparing Chinese cabbage, cabbage, kale and asparagus; Preparing a vegetable mixture by mixing prepared cabbage, cabbage, kale, and asparagus in a weight ratio of 3:3:2:2; Frying the prepared vegetable mixture at a temperature of 115-125°C for 8-12 minutes; Drying the roasted vegetable mixture at a temperature of 40-50°C for 2-4 hours; Adding 90-110 parts by weight of dried vegetable mixture to 1000 parts by weight of boiling water, steeping, then filtering to obtain a filtrate; and mixing 28-32 parts by weight of the filtrate and 68-72 parts by weight of alkaline water.
The broth for the pottery is characterized in that 80 parts by weight of broth boiled using anchovies and kelp and 20 parts by weight of the filtrate are mixed.
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| KR20000027955A (en) * | 1998-10-26 | 2000-05-15 | 이상태 | Process for producing a clear soup with dough flakes added potato powder |
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| KR20000001959A (en) * | 1998-06-16 | 2000-01-15 | 김화조 | Brown rice-five grains-mixture and production method thereof |
| KR20000027955A (en) * | 1998-10-26 | 2000-05-15 | 이상태 | Process for producing a clear soup with dough flakes added potato powder |
| KR20030009924A (en) * | 2001-07-24 | 2003-02-05 | 신광임 | Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel |
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