KR102652244B1 - Manufacturing method of songhwa mushroom rusk and songhwa mushroom rusk manufactured by the method - Google Patents
Manufacturing method of songhwa mushroom rusk and songhwa mushroom rusk manufactured by the method Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 기름에 튀기지 않으며 부드럽고 쉽게 녹아 영유아(1 ~ 3세)의 건강 간식으로 적절하며, 송화버섯의 유효성분을 함유하여 면역력을 증진시키고 성장 발육에 도움을 줄 수 있는, 송화버섯 떡뻥 제조 방법 및 이에 의해 제조된 송화버섯 떡뻥에 관한 것이다. 본 발명에 따르면, 송화 버섯을 염액에 담가 전처리하는 송화버섯 전처리 단계; 전처리 된 송화 버섯을 증숙하는 증숙 단계; 증숙된 송화 버섯에 천연 당분(糖分)이 함유되도록 처리하는 천연당분 함유 단계; 천연 당분이 함유된 송화 버섯을 건조시키는 건조 단계; 건조된 송화 버섯을 분말화 하는 분말화 단계; 분말화 된 송화버섯 분말을 반죽물로 하거나 또는 송화버섯 분말과 쌀가루를 혼합 반죽한 반죽물을 마련하는 반죽물 마련 단계; 및 반죽물을 팽화 기계에 투입하여 팽화시키는 팽화 단계;를 포함하는 것을 특징으로 하는 송화버섯 떡뻥 제조 방법이 제공된다.The present invention is a method of manufacturing pineflower mushroom rice cake that is not fried in oil and is soft and easily melted, making it suitable as a healthy snack for infants and young children (1 to 3 years old), and containing the active ingredients of pineflower mushrooms to improve immunity and help with growth and development. and the songflower mushroom rice cake produced thereby. According to the present invention, a pineflower mushroom pretreatment step of preprocessing pineflower mushrooms by soaking them in a salt solution; A steaming step of steaming pre-treated pine mushrooms; A natural sugar containing step of treating the steamed pine flower mushrooms to contain natural sugars; A drying step of drying pine mushrooms containing natural sugar; A powdering step of powdering dried pine mushrooms; A dough preparation step of preparing a dough using powdered pine flower mushroom powder or a mixture of pine flower mushroom powder and rice flour; and a puffing step of puffing the dough by putting it into a puffing machine.
Description
본 발명은 송화버섯 떡뻥 제조 방법 및 이에 의해 제조된 송화버섯 떡뻥에 관한 것으로, 더욱 상세하게는 기름에 튀기지 않으며 부드럽고 쉽게 녹아 영유아(1 ~ 3세)의 건강 간식으로 적절하며, 송화버섯의 유효성분을 함유하여 면역력을 증진시키고 성장 발육에 도움을 줄 수 있는, 송화버섯 떡뻥 제조 방법 및 이에 의해 제조된 송화버섯 떡뻥에 관한 것이다.The present invention relates to a method of manufacturing pineflower mushroom rice cake and the pineflower mushroom rice cake produced thereby. More specifically, it is suitable as a healthy snack for infants and young children (1 to 3 years old) as it is not fried in oil and is soft and easily melted, and contains the active ingredient of pineflower mushroom. It relates to a method of manufacturing pineflower mushroom rice cake, which contains pine tree mushroom rice cake and can help with growth and development, and the pineflower mushroom rice cake produced thereby.
과자는 간식이라고도 하며, 정식 식사 외에 먹는 단맛을 위주로 하면서 가볍고 손쉽게 먹을 수 있는 식품이다.Sweets are also called snacks, and are light and easy to eat food that is mainly sweet and eaten outside of a regular meal.
과자의 종류는 비스킷, 웨이퍼, 쿠키, 한과류, 과자 등과 같이 다양하고, 제조 기원에 따라 한과와 양과로 구분되며, 제조방법에 따라서도 실과와 조과로 구분될 수 있다.There are various types of confectionery, such as biscuits, wafers, cookies, Korean confectionery, confectionery, etc., and are classified into Korean confectionery and Western confectionery depending on the origin of manufacture, and can also be divided into real confectionery and crude confectionery depending on the manufacturing method.
이러한 과자는 초기에 단순히 가루 반죽을 기름에 튀기는 정도였으나, 후대에는 밀가루에 꿀과 우유 등을 넣고 단단하게 구운 비스켓도 있었다. 즉, 과자는 곡분 등 식물성원료를 주원료로 하여 굽기, 팽화, 유탕, 압출 등의 공정을 거치거나 밀가루를 주원료로 하여 다른 식품 또는 식품첨가물을 추가한 공정을 거쳐 제조될 수 있다.In the beginning, these snacks were simply made by frying flour dough in oil, but later on, there were biscuits made by adding honey and milk to flour and baking them until they were hard. In other words, confectionery can be manufactured by using vegetable raw materials such as grain flour as the main ingredient and going through processes such as baking, puffing, frying, and extrusion, or by using flour as the main ingredient and adding other foods or food additives.
최근에는 과자를 섭취하는 연령대가 낮아지면서 유아도 섭취할 수 있는 제품에 대한 관심이 높아지고 있다.Recently, as the age group consuming snacks decreases, interest in products that even infants can consume is increasing.
이에, 대한민국 등록특허 제10-0808913호에 기재된 바와 같이, 찹쌀과 일반쌀을 각각 물에 담구어 3시간 이상 불리는 과정과, 불려진 원료를 물에서 건져내어 분쇄하는 과정과, 분쇄후 물을 섞어 혼합하는 과정과, 혼합후 스팀온도 100도 이상으로 익히는 과정으로 이루어지는 스팀익힘 단계와, 익혀진 원료를 곱게 펀칭하여 부드럽게 만든 후 둥글고 긴 형태로 사출하는 사출 단계와, 사출된 재료를 일정한 크기로 절단한 후 건조기에 넣어 30도 내지 85도의 온도조건과 1 - 5%의 수분함량조건에서 건조하는 건조단계와, 건조된 재료를 150 - 230도 온도에서 5 - 12기압으로 퍼핑하는 퍼핑 단계로 하여 제조되는 쌀과자 제조방법과 같이 유아도 섭취할 수 있는 쌀을 주원료로 하여 제조되는 과자가 개발되고 있다. Therefore, as described in Republic of Korea Patent No. 10-0808913, the process of soaking glutinous rice and regular rice in water for more than 3 hours, removing the soaked raw materials from water and pulverizing them, and mixing with water after pulverizing. steam cooking step, which consists of mixing and then cooking at a steam temperature of 100 degrees or higher; an injection step where the cooked raw materials are finely punched to make them soft and then injected into a round and long shape; and the injected materials are cut to a certain size. It is manufactured through a drying step in which the product is placed in a dryer and dried at a temperature of 30 to 85 degrees and a moisture content of 1 to 5%, and a puffing step in which the dried material is puffed at a temperature of 150 to 230 degrees and a pressure of 5 to 12 atmospheres. Similar to the rice snack manufacturing method, snacks manufactured using rice as the main ingredient that even infants can consume are being developed.
그러나 상기와 같이 제조되는 과자는 주원료인 쌀에 대한 맛이 강하고, 단맛이 첨가되지 않아 유아의 미각적인 선호도가 저하될 수 있는 문제점이 있다.However, the confectionery manufactured as above has a strong taste of rice, which is the main ingredient, and no sweetness is added, so there is a problem that the taste preference of infants may be reduced.
또한, 종래의 과자는 유아가 손으로 파지한 후 천천히 섭취하기 때문에 섭취하는 동안 손의 온도 등으로 인해 과자가 눅눅해지면서 녹아 처음 맛보다 저하될 수 있으며, 끈적임이 발생할 수 있는 문제점이 있다.In addition, because conventional sweets are consumed slowly by infants after being grasped by hand, the sweets may become moist and melt due to the temperature of the hands while ingesting, making them taste worse than the initial taste, and stickiness may occur.
한편, 떡은 곡식가루를 찌거나 삶아 익힌 뒤 모양을 빚어 먹는 음식으로, 쌀을 주식으로 하는 동아시아와 동남아시아 지역에서 발달했으며, 첨가되는 곡물의 종류와 만드는 방법, 모양, 지역에 따라 다양한 종류가 있다.Meanwhile, rice cake is a food made by steaming or boiling grain powder, cooking it, shaping it, and eating it. It was developed in East Asia and Southeast Asia, where rice is the staple food, and there are various types depending on the type of grain added, method of making, shape, and region. .
이러한 떡은 곡식가루로 만들어지는 음식이므로 영야소가 풍부하여 어린이들의 성장 및 발육에 도움이 되지만, 식감 등으로 인해 꺼려하는 어린이가 많이 있다.Since these rice cakes are made from grain powder, they are rich in nutrients and are helpful for children's growth and development, but many children are reluctant to eat them due to the texture.
반면, 유탕 처리된 과자 등은 식감이 좋아 어린이들이 선호하는데, 이런 유탕 처리 과자는 기름을 이용하여 튀겨내므로 칼로리가 높고 지방이 많이 함유되어 영양소가 부족한 문제가 있다.On the other hand, fried snacks are preferred by children because of their good texture. However, because these snacks are fried using oil, they are high in calories and contain a lot of fat, which causes a lack of nutrients.
또한, 어린이들이 먹는 과자에 다양한 맛을 내기 위해 자극적인 화학첨가물들을 첨가하게 되는데 이러한 과자는 영양적으로 불균형을 초래하여 소아 비만과 더불어 많은 질병을 야기시켜 사회적 문제로 여겨진다.In addition, irritating chemical additives are added to the snacks that children eat to create different flavors. These snacks cause nutritional imbalance, causing childhood obesity and many diseases, which are considered a social problem.
이에, 유아가 섭취할 수 있도록 과자에 단맛이 첨가되고, 어린이들뿐만 아니라 남녀노소, 안전하게 즐길 수 있으며, 식감과 맛 그리고 영양소가 풍부한 과자에 대한 연구가 필요한 실정이다.Accordingly, there is a need for research into sweets that are added to sweets so that infants can consume them, that can be safely enjoyed not only by children but also by people of all ages, and that are rich in texture, taste, and nutrients.
따라서, 상기한 종래의 문제점을 해결하기 위한 본 발명은, 기름에 튀기지 않으며 부드럽고 쉽게 녹아 영유아(1 ~ 3세)의 건강 간식으로 적절하며, 송화버섯의 유효성분을 함유하여 면역력을 증진시키고 성장 발육에 도움을 줄 수 있는 송화버섯 떡뻥 제조 방법 및 이에 의해 제조된 송화버섯 떡뻥을 제공하는데 그 목적이 있다.Therefore, the present invention to solve the above-described conventional problems is suitable as a healthy snack for infants and young children (1 to 3 years old) as it is soft and easily melted without frying in oil, and contains the active ingredient of pine flower mushrooms to improve immunity and promote growth and development. The purpose is to provide a pineflower mushroom rice cake manufacturing method that can help and the pineflower mushroom rice cake produced thereby.
본 발명의 해결과제는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기 본 발명의 목적들 및 다른 특징들을 달성하기 위한 본 발명의 일 관점에 따르면, 송화 버섯을 염액에 담가 전처리하는 송화버섯 전처리 단계; 전처리 된 송화 버섯을 증숙하는 증숙 단계; 증숙된 송화 버섯에 천연 당분(糖分)이 함유되도록 처리하는 천연당분 함유 단계; 천연 당분이 함유된 송화 버섯을 건조시키는 건조 단계; 건조된 송화 버섯을 분말화 하는 분말화 단계; 분말화 된 송화버섯 분말을 반죽물로 하거나 또는 송화버섯 분말과 쌀가루를 혼합 반죽한 반죽물을 마련하는 반죽물 마련 단계; 및 반죽물을 팽화 기계에 투입하여 팽화시키는 팽화 단계;를 포함하는 것을 특징으로 하는 송화버섯 떡뻥 제조 방법이 제공된다.According to one aspect of the present invention for achieving the purposes and other features of the present invention, a pine flower mushroom pretreatment step of pre-treating pine flower mushrooms by immersing them in a salt solution; A steaming step of steaming pre-treated pine mushrooms; A natural sugar containing step of treating the steamed pine flower mushrooms to contain natural sugars; A drying step of drying pine mushrooms containing natural sugar; A powdering step of powdering dried pine mushrooms; A dough preparation step of preparing a dough using powdered pine flower mushroom powder or a mixture of pine flower mushroom powder and rice flour; and a puffing step of puffing the dough by putting it into a puffing machine.
본 발명의 다른 관점에 따르면, 송화버섯 액상추출물을 마련하는 송화버섯 추출물 마련 단계; 마련된 송화버섯 액상추출물과 쌀가루 및 보릿가루 중 적어도 하나의 곡물 가루 및 천연 당분을 투입하여 반죽물을 마련하는 반죽물 마련 단계; 및 상기 반죽물 마련 단계에서 마련된 반죽물을 팽화 기계에 투입하여 팽화시키는 팽화 단계;를 포함하는 것을 특징으로 하는 송화버섯 떡뻥 제조 방법이 제공된다.According to another aspect of the present invention, a pineflower mushroom extract preparation step of preparing a pineflower mushroom liquid extract; A dough preparation step of preparing a dough by adding the prepared pine flower mushroom liquid extract, grain powder of at least one of rice flour and barley flour, and natural sugar; And a puffing step of injecting the dough prepared in the dough preparation step into a puffing machine and puffing it. A method for producing pine flower mushroom rice cake is provided, comprising:
본 발명의 일 관점에 있어서, 상기 송화버섯 전처리 단계는, NaCl2, KCl2 및 이들의 혼합물로 이루어진 군에서 선택된 어느 하나를 포함하는 전처리액에 송화 버섯을 침지(浸漬)하는 것으로 이루어지며, 상기 반죽물 마련 단계는 10% 내지 12%의 수분함유율을 갖는 반죽물로 마련될 수 있다.In one aspect of the present invention, the pineflower mushroom pretreatment step consists of immersing the pineflower mushroom in a pretreatment solution containing any one selected from the group consisting of NaCl 2 , KCl 2 and mixtures thereof, The dough preparation step may be prepared with dough having a moisture content of 10% to 12%.
본 발명의 일 관점에 있어서, 상기 송화버섯 전처리 단계는, 무즙을 포함한 물에 송화버섯을 담가 가열하여 블렌칭한 것을 전처리하거나, 전처리된 송화 버섯을 꺼낸 후 무즙을 포함한 물에 송화버섯을 담가 가열하여 블렌칭하는 것을 더 포함할 수 있다.In one aspect of the present invention, the pineflower mushroom pretreatment step includes preprocessing the pineflower mushrooms by soaking them in water containing radish juice, heating them, and then blanching them, or taking out the pretreated pineflower mushrooms and then soaking the pineflower mushrooms in water containing radish juice and heating them. Blanching may further be included.
본 발명에 있어서, 상기 천연 당분은 조청, 포도당, 옥수수대 즙, 무즙 및 이들의 혼합물로 이루어진 군에서 선택되며, 물 100중량부에 천연당분 10중량부 ~ 20중량부로 이루어질 수 있다.In the present invention, the natural sugar is selected from the group consisting of grain syrup, glucose, corn stalk juice, radish juice, and mixtures thereof, and may be comprised of 10 to 20 parts by weight of natural sugar per 100 parts by weight of water.
본 발명의 일 관점에 있어서, 상기 전처리 단계 이후와 상기 증숙 단계 이전에, 전처리된 송화버섯 상부에 토란을 삼아 으깬 토란 반죽물로 덮은 다음 증숙하는 것으로 이루어질 수 있다.In one aspect of the present invention, after the pretreatment step and before the steaming step, the top of the pretreated pine mushrooms may be covered with taro mashed taro paste and then steamed.
본 발명의 다른 관점에 있어서, 상기 송화버섯 추출물은 송화 버섯을 염액에 담가 전처리한 다음, 전처리된 송화버섯 상부에 토란을 삼아 으깬 토란 반죽물로 덮어서 증숙하는 것으로부터 송화버섯 추출물이 마련될 수 있다.In another aspect of the present invention, the pineflower mushroom extract can be prepared by pre-treating pineflower mushrooms by soaking them in a salt solution, then covering the top of the pretreated pineflower mushrooms with mashed taro paste using taro and steaming it. .
본 발명의 또 다른 관점에 따르면, 상기한 일 관점 및 다른 관점에 따른 송화버섯 떡뻥 제조 방법에 의해 제조된 송화버섯 떡뻥이 제공된다.According to another aspect of the present invention, pineflower mushroom rice cake produced by the method for producing pineflower mushroom rice cake according to one aspect and another aspect described above is provided.
본 발명에 따른 송화버섯 떡뻥 제조 방법 및 이에 의해 제조된 송화버섯 떡뻥에 의하면 다음과 같은 효과를 제공한다.The method for producing pineflower mushroom rice cake according to the present invention and the pineflower mushroom rice cake produced thereby provide the following effects.
첫째, 본 발명은 기름에 튀기지 않아 지방 및 칼로리가 낮고 쉽게 소화할 수 있으며, 화학첨가물이 첨가되지 않은 영유아 간식을 제공할 수 있는 효과가 있다.First, the present invention has the effect of providing a snack for infants and children that is not fried in oil, is low in fat and calories, is easily digestible, and does not contain chemical additives.
둘째, 본 발명은 매우 부드럽고 쉽게 녹는 조직감을 가져 영유아(1 ~ 3세)에 적합한 건강 간식을 제공할 수 있는 효과가 있다.Second, the present invention is effective in providing a healthy snack suitable for infants and young children (1 to 3 years old) as it has a very soft and easily soluble texture.
셋째, 본 발명은 송화버섯의 유효성분 및 기능성 식품 성분을 함유하여 면역력을 증진시키고 성장 발육에 도움을 주는 건강 간식을 제공할 수 있는 효과가 있다.Third, the present invention has the effect of providing a healthy snack that improves immunity and helps growth by containing the active ingredients and functional food ingredients of pine mushroom mushrooms.
본 발명의 효과는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The effects of the present invention are not limited to those mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.
도 1은 본 발명의 일 실시 예에 따른 송화버섯 떡뻥 제조 방법을 나타내는 플로차트이다.
도 2는 본 발명의 또 다른 실시 예에 따른 송화버섯 떡뻥 제조 방법을 나타내는 플로차트이다.Figure 1 is a flow chart showing a method for producing pine flower mushroom rice cake according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method for producing pine flower mushroom rice cake according to another embodiment of the present invention.
본 발명의 추가적인 목적들, 특징들 및 장점들은 다음의 상세한 설명 및 첨부도면으로부터 보다 명료하게 이해될 수 있다. Additional objects, features and advantages of the present invention may be more clearly understood from the following detailed description and accompanying drawings.
본 발명의 상세한 설명에 앞서, 본 발명은 다양한 변경을 도모할 수 있고, 여러 가지 실시 예를 가질 수 있는바, 아래에서 설명되고 도면에 도시된 예시들은 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Prior to a detailed description of the present invention, it should be noted that the present invention is capable of various modifications and may have various embodiments, and the examples described below and shown in the drawings are not intended to limit the present invention to specific embodiments. No, it should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.
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.When a component is said to be "connected" or "connected" to another component, it is understood that it may be directly connected to or connected to the other component, but that other components may exist in between. It should be. On the other hand, when it is mentioned that a component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.
본 명세서에서 사용한 용어는 단지 특정한 실시 예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도는 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 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.The terms used in this specification are merely used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to indicate 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.
또한, 명세서에 기재된 "...부", "...유닛", "...모듈" 등의 용어는 적어도 하나의 기능이나 동작을 처리하는 단위를 의미하며, 이는 하드웨어나 소프트웨어 또는 하드웨어 및 소프트웨어의 결합으로 구현될 수 있다.In addition, terms such as "... unit", "... unit", and "... module" used in the specification refer to a unit that processes at least one function or operation, which is hardware or software or hardware and It can be implemented through a combination of software.
또한, 첨부 도면을 참조하여 설명함에 있어, 도면 부호에 관계없이 동일한 구성 요소는 동일한 참조부호를 부여하고 이에 대한 중복되는 설명은 생략하기로 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the reference numerals, and overlapping descriptions thereof will be omitted. In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
이하, 본 발명의 바람직한 실시 예에 따른 본 발명에 따른 송화버섯 떡뻥 제조 방법 및 이에 의해 제조된 송화버섯 떡뻥에 대하여 첨부 도면을 참조하여 상세히 설명한다.Hereinafter, the method for producing pineflower mushroom rice cake according to the present invention according to a preferred embodiment of the present invention and the pineflower mushroom rice cake produced thereby will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 일 실시 예에 따른 송화버섯 떡뻥 제조 방법을 나타내는 플로차트이다.Figure 1 is a flow chart showing a method for producing pine flower mushroom rice cake according to an embodiment of the present invention.
본 발명의 일 실시 예에 따른 송화버섯 떡뻥 제조 방법은, 도 1에 나타낸 바와 같이, 크게 송화버섯 전처리 단계(S110); 증숙 단계(S120); 천연당분 함유 단계(S130); 건조 단계(S140); 분말화 단계(S150); 반죽물 마련 단계(S160); 및 팽화 단계(S170);를 포함한다.As shown in Figure 1, the method for producing pineflower mushroom rice cake according to an embodiment of the present invention largely includes a pineflower mushroom pretreatment step (S110); Steaming step (S120); Natural sugar containing step (S130); Drying step (S140); Powdering step (S150); Dough preparation step (S160); and a swelling step (S170).
구체적으로, 본 발명의 일 실시 예에 따른 송화버섯 떡뻥 제조 방법은, 도 1에 나타낸 바와 같이, 이물질을 제거하도록 세척한 송화 버섯을 염액에 담가 전처리하는 송화버섯 전처리 단계(S110); 상기 송화버섯 전처리 단계(S110)에서 전처리 된 송화 버섯을 증숙(蒸熟)하는 증숙 단계(S120); 상기 증숙 단계(S120)에서 증숙된 송화 버섯에 천연 당분(糖分)이 함유되도록 처리하는 천연당분 함유 단계(S130); 상기 천연당분 함유 단계(S130)에서 당분이 함유된 송화 버섯을 건조시키는 건조 단계(S140); 상기 건조 단계(S140)에서 건조된 송화 버섯을 분말화 하는 분말화 단계(S150); 상기 분말화 단계(S150)에서 분말화 된 송화버섯 분말만을 반죽하거나 또는 송화버섯 분말과 쌀가루를 혼합 반죽하여 반죽물을 마련하는 반죽물 마련 단계(S160); 및 상기 반죽물 마련 단계(S160)에서 마련된 반죽물을 소정량 팽화 기계에 투입하여 팽화시키는 팽화 단계(S170);를 포함한다.Specifically, the method for producing pineflower mushroom rice cake according to an embodiment of the present invention, as shown in FIG. 1, includes a pineflower mushroom pretreatment step (S110) of preprocessing washed pineflower mushrooms by immersing them in a salt solution to remove foreign substances; A steaming step (S120) of steaming the pineflower mushrooms pretreated in the pineflower mushroom pretreatment step (S110); A natural sugar containing step (S130) of treating the pine flower mushrooms steamed in the steaming step (S120) to contain natural sugar; A drying step (S140) of drying the pine flower mushrooms containing sugar in the natural sugar containing step (S130); A powdering step (S150) of powdering the pine flower mushrooms dried in the drying step (S140); A dough preparation step (S160) of preparing a dough by kneading only the pineflower mushroom powder powdered in the powdering step (S150) or mixing pineflower mushroom powder and rice flour; and a puffing step (S170) in which the dough prepared in the dough preparation step (S160) is put into a puffing machine in a predetermined amount and puffed.
본 발명에서 사용되는 송화 버섯은 송화 버섯 전체를 사용하여도 무방하지만, 바람직하게는 가공성을 고려하여 송화 버섯의 버섯 대를 사용한다.The pineflower mushroom used in the present invention may be the whole pineflower mushroom, but preferably, the mushroom stem of the pineflower mushroom is used considering processability.
송화 버섯은 표고 버섯과 송이 버섯이 만나 만들어진 품종으로, 송화 버섯의 효능은 다음과 같이 다양한 것으로 알려져 있다.Songhwa mushrooms are a variety created by combining shiitake mushrooms and pine mushrooms. Songhwa mushrooms are known to have various benefits as follows.
성장발달: 비타민D가 많아서 성장 발육에 도움을 준다.Growth and development: It is rich in vitamin D, which helps with growth and development.
면역력 강화: 베타글루칸과 레티난 성분이 다량 함유되어 면역력 높이는데 도움을 준다.Strengthening immunity: Contains large amounts of beta-glucan and retinan, helping to increase immunity.
혈액순환: 비타민B와 섬유질이 풍부하여 장내 독소 및 노폐물, 유해물질 배출에 도움을 준다.Blood circulation: Rich in vitamin B and fiber, it helps excrete intestinal toxins, waste, and harmful substances.
뼈건강: 비타민D가 다량 함유되어 골다공증 예방에 도움을 준다.Bone health: Contains a large amount of vitamin D, which helps prevent osteoporosis.
다이어트: 저칼로리 버섯으로 식이섬유가 풍부해 포만감에 도움을 준다.Diet: These low-calorie mushrooms are rich in dietary fiber and help with satiety.
고혈압: 혈중 콜레스테롤을 없애는데 도움을 준다.High blood pressure: Helps eliminate blood cholesterol.
변비개선: 섬유질 함유량이 많아 변비치료에 효과적인 도움을 준다.Improves constipation: It is rich in fiber and is effective in treating constipation.
두뇌발달: 버섯향에 레티오닌 성분이 함유되어 머리를 맑게 해 준다.Brain development: The mushroom scent contains rethionine, which helps clear the head.
항암효과: 베타글루칸이 암세포 증식을 억제하는데 도움을 준다.Anti-cancer effect: Beta-glucan helps suppress cancer cell proliferation.
상기 송화버섯 전처리 단계(S110)는 흐르는 물에 송화 버섯을 세척하여 이물질을 제거하고, 세척된 송화 버섯을 염액에 담가 전처리하는 것으로 이루어지는 과정이다.The pineflower mushroom pretreatment step (S110) is a process consisting of washing the pineflower mushrooms in running water to remove foreign substances, and pre-treating the washed pineflower mushrooms by immersing them in a salt solution.
구체적으로, 상기 송화버섯 전처리 단계(S110)는 일 실시 예로 NaCl2, KCl2 및 이들의 혼합물로 이루어진 군에서 선택된 어느 하나를 포함하는 전처리액에 송화 버섯, 바람직하게는 송화버섯의 버섯 대를 침지(浸漬)하는 것으로 이루어진다.Specifically, the pineflower mushroom pretreatment step (S110) is, as an example, immersing pineflower mushrooms, preferably mushroom stems of pineflower mushrooms, in a pretreatment solution containing any one selected from the group consisting of NaCl 2 , KCl 2 and mixtures thereof. It is done by (浸漬).
이러한 송화버섯 전처리 단계(S110)는 후공정에서 송화버섯에 대한 열처리가 진행되는 동안 송화버섯이 무르게되어 식감이 저하되는 것을 방지하기 위함이다.This pineflower mushroom pretreatment step (S110) is to prevent the pineflower mushrooms from softening and deteriorating their texture during heat treatment of the pineflower mushrooms in the post-process.
상기 전처리액은 NaCl2 0.01 내지 1 중량% 및 MgCl2 0.01 내지 1 중량%를 포함하는 것일 수 있다. 바람직하게는 상기 전처리액은 NaCl2 0.1 내지 0.5 중량% 및 MgCl2 0.1 내지 0.5 중량%를 포함하는 것일 수 있다.The pretreatment solution may contain 0.01 to 1% by weight of NaCl 2 and 0.01 to 1% by weight of MgCl 2 . Preferably, the pretreatment solution may contain 0.1 to 0.5% by weight of NaCl 2 and 0.1 to 0.5% by weight of MgCl 2 .
또한, 상기 송화버섯 전처리 단계(S110)는 다른 실시 예로 무우즙(무즙)을 포함한 물에 송화버섯을 담가 가열하여 블렌칭하는 것으로 이루어질 수 있다. 무우(무)는 비다민 C가 풍부하고, 클루로시노레이트 성분을 함유하고 있어 독성 제거 효능이 있다.In addition, in another embodiment, the pineflower mushroom pretreatment step (S110) may be performed by soaking the pineflower mushroom in water containing radish juice (radish juice), heating it, and then blanching it. Radish (radish) is rich in vitamin C and contains chlorosinolate, which has a toxic removal effect.
또한, 상기 송화버섯 전처리 단계(S110)는 또 다른 실시 예로 상기 전처리액으로 전처리하여 전처리된 송화 버섯을 꺼낸 후, 무우즙(무즙)을 포함한 물에 송화버섯을 담가 가열하여 블렌칭하는 것으로 이루어질 수 있다.In addition, the pineflower mushroom pretreatment step (S110) is another embodiment of pretreatment with the pretreatment solution, taking out the pretreated pineflower mushrooms, then soaking the pineflower mushrooms in water containing radish juice (radish juice), heating, and blanching. .
다음으로, 상기 증숙 단계(S120)는 상기 송화버섯 전처리 단계(S110)에서 전처리 된 송화 버섯을 증숙(蒸熟)하는, 즉 증기 등으로 쪄서 익히는 과정이다.Next, the steaming step (S120) is a process of steaming the pineflower mushrooms pretreated in the pineflower mushroom pretreatment step (S110), that is, cooking them by steaming them with steam, etc.
구체적으로, 상기 증숙 단계(S120)는 전처리된 송화 버섯을 1분 내지 10분 동안 증숙하는 것으로 이루어진다. 상기 증숙 시간이 10분을 초과하는 경우 중량감소율이 급격히 증가하여 식감과 영양이 저하될 수 있고, 1분 미만으로 증숙하는 경우 수분함량이 너무 높아 천연당분이 충분히 함유되지 못하는 문제점이 있다.Specifically, the steaming step (S120) consists of steaming the pretreated pine flower mushrooms for 1 to 10 minutes. If the steaming time exceeds 10 minutes, the weight loss rate rapidly increases, which may reduce the texture and nutrition, and if the steaming time is less than 1 minute, there is a problem in that the moisture content is too high and natural sugar is not sufficiently contained.
다음으로, 상기 천연당분 함유 단계(S130)는 상기 증숙 단계(S120)에서 증숙된 송화 버섯에 천연 당분(糖分)이 함유되도록 천연당을 포함하는 당액에 침지하는 것으로 이루어진다.Next, the natural sugar containing step (S130) consists of immersing the pine flower mushrooms steamed in the steaming step (S120) in a sugar solution containing natural sugar so that they contain natural sugar.
구체적으로, 상기 천연당분 함유 단계(S130)는 상기 증숙 단계(S120)를 거친 송화 버섯은 조직의 연성이 높아지므로 당액에 송화 버섯을 침지하는 경우 삼투압에 따라 당액의 당분이 송화 버섯 속까지 침투하고 함유하고 있는 수분은 줄어들게 된다. 따라서, 송화 버섯에 천연당이 침투하여 기호도를 높일 수 있다.Specifically, in the step of containing natural sugar (S130), the softness of the tissue of pineflower mushrooms that has passed through the steaming step (S120) increases, so when pineflower mushrooms are immersed in a sugar solution, the sugar in the sugar solution penetrates into the pineflower mushrooms according to osmotic pressure. The moisture it contains decreases. Therefore, natural sugars can penetrate into pine flower mushrooms and increase preference.
상기 당액은 천연당으로서 조청, 포도당, 옥수수대(옥수수 줄기) 즙, 무즙(무우즙) 및 이들의 혼합물로 이루어진 군에서 선택되며, 물 100중량부에 천연당 10중량부 ~ 20중량부로 이루어질 수 있다.The sugar solution is a natural sugar selected from the group consisting of grain syrup, glucose, corn stalk (corn stalk) juice, radish juice (radish juice), and mixtures thereof, and may consist of 10 to 20 parts by weight of natural sugar per 100 parts by weight of water.
다음으로, 상기 건조 단계(S140)는 상기 천연당분 함유 단계(S130)에서 당분이 함유된 송화 버섯을 건조시키는 과정이다.Next, the drying step (S140) is a process of drying the pine flower mushrooms containing sugar in the natural sugar containing step (S130).
상기 건조 단계(S140)는 당액에 침지된 송이 버섯에 포함된 당분을 유지하면서 표면에 끈적임이 없도록 건조하는 것이다. 상기 건조 단계(S140)는 자연 상태에서 건조하는 것일 수 있고, 열풍건조, 진공 동결건조 등의 가열건조법을 이용할 수 있다.The drying step (S140) is to dry the pine mushrooms immersed in the sugar solution to prevent stickiness on the surface while maintaining the sugar contained in them. The drying step (S140) may be drying in natural conditions, or heat drying methods such as hot air drying and vacuum freeze drying may be used.
상기 건조 단계(S140)는 50℃ 내지 90℃에서 3시간 내지 10 시간 동안 열풍건조하는 것일 수 있다. 상기 범위에 의하는 경우 상기 가공된 송이 버섯의 당분을 유지하고 송이 버섯의 조직이 쫄깃한 식감을 유지할 수 있게 하면서도 표면의 끈적임이 없어 가공할 수 있도록 한다.The drying step (S140) may be hot air drying at 50°C to 90°C for 3 to 10 hours. If it is within the above range, the sugar content of the processed pine mushrooms is maintained, the structure of the pine mushrooms maintains a chewy texture, and the surface is not sticky, allowing processing.
상기 분말화 단계(S150)는 상기 건조 단계(S140)에서 건조된 송화 버섯을 엔드밀 등의 분쇄기를 이용하여 분말화 한다.In the powdering step (S150), the pine flower mushrooms dried in the drying step (S140) are powdered using a grinder such as an end mill.
계속해서, 상기 반죽물 마련 단계(S160)는 상기 분말화 단계(S150)에서 분말화 된 송화버섯 분말 또는 송화버섯과 쌀가루를 혼합 반죽하여 반죽물을 마련하는 과정이다.Subsequently, the dough preparation step (S160) is a process of preparing the dough by mixing and kneading the pineflower mushroom powder or pineflower mushroom and rice flour powdered in the powdering step (S150).
상기 반죽물 마련 단계(S160)는 분말화 된 송화버섯 분말 또는 송화버섯과 쌀가루를 혼합 반죽하고, 반죽물이 10% 내지 12%의 수분함유율을 갖도록 기계 건조하는 것으로 이루어진다The dough preparation step (S160) consists of kneading powdered pine flower mushroom powder or mixing pine flower mushrooms and rice flour, and mechanically drying the dough so that it has a moisture content of 10% to 12%.
다음으로, 상기 팽화 단계(S170)는 반죽물 마련 단계(S160)에서 마련되고 소량의 수분함유율을 갖는 반죽물을 팽화 기계에 투입하여 팽화시키는 과정이다.Next, the puffing step (S170) is a process of puffing the dough prepared in the dough preparation step (S160) and having a small amount of moisture content by putting it into the puffing machine.
구체적으로, 상기 팽화 단계(S170)는 소정 크기의 반죽물을 팝핑 기계에 투입하여 80mmHg 내지 100mmHg의 압력에서 적어도 140℃의 온도로 8분 내지 12분 동안 가열하여 팽화시키는 것으로 이루어진다.Specifically, the puffing step (S170) consists of putting dough of a predetermined size into a popping machine and heating it at a temperature of at least 140°C for 8 to 12 minutes at a pressure of 80 mmHg to 100 mmHg to puff it.
한편, 본 발명의 다른 실시 예에 따른 송화버섯 떡뻥 제조 방법은, 상기한 일 실시 예에서 전처리 단계(S110) 이후 증숙 단계(S120) 이전에, 전처리된 송화 버섯 상부에 토란을 삼아 으깬 토란 반죽물로 덮은 다음 증숙하는 것으로 이루어진다.On the other hand, in the method of manufacturing pineflower mushroom rice cake according to another embodiment of the present invention, in the above-described embodiment, after the pretreatment step (S110) and before the steaming step (S120), mashed taro dough is added to the top of the pretreated pineflower mushroom using taro. It is covered and then steamed.
이 경우, 증숙 과정에서 토란에 함유되어 있는 많은 유효한 영양 성분이 송화 버섯으로 침투되어 보다 영양가 높은 떡뻥을 제공할 수 있게 된다.In this case, during the steaming process, many of the effective nutrients contained in taro penetrate into the pine flower mushrooms, making it possible to provide more nutritious rice cakes.
한편, 본 발명의 또 다른 실시 예에 따른 송화버섯 떡뻥 제조 방법은, 송화 버섯 자체를 이용하는 대신, 송화 버섯으로부터 액기스를 추출하여, 즉 송화버섯 추출물을 이용하여 떡뻥을 제조할 수 있다.Meanwhile, in the method of manufacturing pineflower mushroom rice cake according to another embodiment of the present invention, instead of using the pineflower mushroom itself, the rice cake can be manufactured by extracting the liquid from the pineflower mushroom, that is, using the pineflower mushroom extract.
도 2는 본 발명의 또 다른 실시 예에 따른 송화버섯 떡뻥 제조 방법을 나타내는 플로차트이다.Figure 2 is a flow chart showing a method of manufacturing pine flower mushroom rice cake according to another embodiment of the present invention.
본 발명의 또 다른 실시 예에 따른 송화버섯 떡뻥 제조 방법은, 세척한 송화 버섯으로부터 송화버섯 액기스를 추출하여 송화버섯 액상추출물을 마련하는 송화버섯 추출물 마련 단계(S210); 상기 송화버섯 추출물 마련 단계(S210)에서 마련된 송화버섯 액상추출물과 쌀가루 및/또는 보릿가루의 곡물 가루 및 천연당분을 투입하여 반죽물을 마련하는 반죽물 마련 단계(S220); 및 상기 반죽물 마련 단계(S220)에서 마련된 반죽물을 소정량 팽화 기계에 투입하여 팽화시키는 팽화 단계(S230);를 포함한다.A method for producing pineflower mushroom rice cake according to another embodiment of the present invention includes a pineflower mushroom extract preparation step (S210) of extracting pineflower mushroom juice from washed pineflower mushrooms to prepare a pineflower mushroom liquid extract; A dough preparation step (S220) of preparing a dough by adding the pineflower mushroom liquid extract prepared in the pineflower mushroom extract preparation step (S210), grain powder of rice flour and/or barley flour, and natural sugar; and a puffing step (S230) in which the dough prepared in the dough preparation step (S220) is put into a puffing machine in a predetermined amount and puffed.
상기 송화버섯 추출물 마련 단계(S210)는 열수 추출 등의 추출방법을 이용할 수 있으며, 이에 한정되는 것은 아니다.The pine flower mushroom extract preparation step (S210) may use an extraction method such as hot water extraction, but is not limited thereto.
여기에서, 송화버섯 추출물 마련 단계(S210)에서 이용되는 송화 버섯은 상기한 일 실시 예 및 다른 실시 예의 전처리 단계를 거친 송화 버섯이 이용될 수 있으며, 전처리된 송화 버섯 상부에 토란을 삼아 으깬 토란 반죽물로 덮은 다음 증숙하는 것을 이용할 수 있다.Here, the pineflower mushrooms used in the pineflower mushroom extract preparation step (S210) may be pineflower mushrooms that have undergone the pretreatment step of one embodiment and another embodiment described above, and mashed taro dough is made by using taro on the top of the pretreated pineflower mushrooms. You can cover it with water and then steam it.
상기 반죽물 마련 단계(S220)에서 이용되는 천연당분은 일 실시 예에서 설명한 천연당을 이용한다.The natural sugar used in the dough preparation step (S220) is the natural sugar described in one embodiment.
이상에서 설명한 바와 같은 본 발명에 따른 송화버섯 떡뻥 제조 방법 및 이에 의해 제조된 송화버섯 떡뻥에 의하면, 기름에 튀기지 않아 지방 및 칼로리가 낮고 쉽게 소화할 수 있으며, 화학첨가물이 첨가되지 않고, 매우 부드럽고 쉽게 녹는 조직감을 가져 영유아(1 ~ 3세)에 적합한 건강 간식을 제공할 수 있는 이점이 있다.According to the method for producing pineflower mushroom rice cake according to the present invention as described above and the pineflower mushroom rice cake produced thereby, it is low in fat and calories and can be easily digested because it is not fried in oil, no chemical additives are added, and it is very soft and easy to digest. It has the advantage of providing a healthy snack suitable for infants (1 to 3 years old) due to its melting texture.
또한, 본 발명에 의하면, 송화버섯의 유효성분 및 기능성 식품 성분을 함유하여 면역력을 증진시키고 성장 발육에 도움을 주는 건강 간식을 제공할 수 있는 이점이 있다.In addition, according to the present invention, there is an advantage of providing a healthy snack that contains the active ingredients and functional food ingredients of pine flower mushrooms, thereby improving immunity and helping growth and development.
본 명세서에서 설명되는 실시 예와 첨부된 도면은 본 발명에 포함되는 기술적 사상의 일부를 예시적으로 설명하는 것에 불과하다. 따라서, 본 명세서에 개시된 실시 예는 본 발명의 기술적 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이므로, 이러한 실시 예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아님은 자명하다. 본 발명의 명세서 및 도면에 포함된 기술적 사상의 범위 내에서 당업자가 용이하게 유추할 수 있는 변형 예와 구체적인 실시 예는 모두 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The embodiments described in this specification and the accompanying drawings merely illustratively illustrate some of the technical ideas included in the present invention. Accordingly, the embodiments disclosed in this specification are not intended to limit the technical idea of the present invention, but rather to explain it, and therefore, it is obvious that the scope of the technical idea of the present invention is not limited by these embodiments. All modifications and specific embodiments that can be easily inferred by a person skilled in the art within the scope of the technical idea included in the specification and drawings of the present invention should be construed as being included in the scope of the present invention.
S110: 송화버섯 전처리 단계
S120: 증숙 단계
S130: 천연당분 함유 단계
S140: 건조 단계
S150: 분말화 단계
S160: 반죽물 마련 단계
S170: 팽화 단계
S210: 송화버섯 추출물 마련 단계
S220: 반죽물 마련 단계
S230: 팽화 단계S110: Songhwa mushroom pretreatment step
S120: Steaming step
S130: Natural sugar containing step
S140: Drying step
S150: Powdering step
S160: Dough preparation step
S170: Puffing stage
S210: Songhwa mushroom extract preparation step
S220: Dough preparation step
S230: puffing step
Claims (8)
전처리 된 송화 버섯을 증숙하는 증숙 단계;
증숙된 송화 버섯에 천연 당분(糖分)이 함유되도록 처리하는 천연당분 함유 단계;
천연 당분이 함유된 송화 버섯을 건조시키는 건조 단계;
건조된 송화 버섯을 분말화 하는 분말화 단계;
분말화 된 송화버섯 분말을 반죽물로 하거나 또는 송화버섯 분말과 쌀가루를 혼합 반죽한 반죽물을 마련하는 반죽물 마련 단계; 및
반죽물을 팽화 기계에 투입하여 팽화시키는 팽화 단계;를 포함하는 것을 특징으로 하는
송화버섯 떡뻥 제조 방법.
A pretreatment step for pineflower mushrooms in which pineflower mushrooms are pretreated by soaking them in a salt solution;
A steaming step of steaming pre-treated pine mushrooms;
A natural sugar containing step of treating the steamed pine flower mushrooms to contain natural sugars;
A drying step of drying pine mushrooms containing natural sugar;
A powdering step of powdering dried pine mushrooms;
A dough preparation step of preparing a dough using powdered pine flower mushroom powder or a mixture of pine flower mushroom powder and rice flour; and
A puffing step of puffing the dough by putting it into a puffing machine.
How to make songhwa mushroom rice cake.
마련된 송화버섯 액상추출물과 쌀가루 및 보릿가루 중 적어도 하나의 곡물 가루 및 천연 당분을 투입하여 반죽물을 마련하는 반죽물 마련 단계; 및
상기 반죽물 마련 단계에서 마련된 반죽물을 팽화 기계에 투입하여 팽화시키는 팽화 단계;를 포함하는 것을 특징으로 하는
송화버섯 떡뻥 제조 방법.
A pineflower mushroom extract preparation step of preparing a pineflower mushroom liquid extract;
A dough preparation step of preparing a dough by adding the prepared pine flower mushroom liquid extract, grain powder of at least one of rice flour and barley flour, and natural sugar; and
A puffing step of puffing the dough prepared in the dough preparation step by putting it into a puffing machine.
How to make songhwa mushroom rice cake.
상기 송화버섯 전처리 단계는, NaCl2, KCl2 및 이들의 혼합물로 이루어진 군에서 선택된 어느 하나를 포함하는 전처리액에 송화 버섯을 침지(浸漬)하는 것으로 이루어지며,
상기 반죽물 마련 단계는 10% 내지 12%의 수분함유율을 갖는 반죽물로 마련되는 것을 특징으로 하는
송화버섯 떡뻥 제조 방법.
According to paragraph 1,
The pineflower mushroom pretreatment step consists of immersing the pineflower mushroom in a pretreatment solution containing any one selected from the group consisting of NaCl 2 , KCl 2 and mixtures thereof,
The dough preparation step is characterized in that the dough is prepared with a moisture content of 10% to 12%.
How to make songhwa mushroom rice cake.
상기 송화버섯 전처리 단계는,
무즙을 포함한 물에 송화버섯을 담가 가열하여 블렌칭한 것을 전처리하거나, 전처리된 송화 버섯을 꺼낸 후 무즙을 포함한 물에 송화버섯을 담가 가열하여 블렌칭하는 것을 더 포함하는 것을 특징으로 하는
송화버섯 떡뻥 제조 방법.
According to claim 1 or 3,
The pine flower mushroom pretreatment step is,
It further includes preprocessing pineflower mushrooms by soaking them in water containing radish juice, heating them, and then blanching them, or taking out the pretreated pineflower mushrooms, then soaking them in water containing radish juice, heating them, and then blending them.
How to make songhwa mushroom rice cake.
상기 천연 당분은 조청, 포도당, 옥수수대 즙, 무즙 및 이들의 혼합물로 이루어진 군에서 선택되며, 물 100중량부에 천연당분 10중량부 ~ 20중량부로 이루어지는 것을 특징으로 하는
송화버섯 떡뻥 제조 방법.
According to claim 1 or 2,
The natural sugar is selected from the group consisting of grain syrup, glucose, corn stalk juice, radish juice, and mixtures thereof, and is characterized in that it consists of 10 parts by weight to 20 parts by weight of natural sugar per 100 parts by weight of water.
How to make songhwa mushroom rice cake.
상기 전처리 단계 이후와 상기 증숙 단계 이전에, 전처리된 송화버섯 상부에 토란을 삼아 으깬 토란 반죽물로 덮은 다음 증숙하는 것으로 이루어지는 것을 특징으로 하는
송화버섯 떡뻥 제조 방법.
According to paragraph 1,
After the pretreatment step and before the steaming step, the top of the pretreated pine mushrooms is covered with mashed taro paste using taro, and then steamed.
How to make songhwa mushroom rice cake.
상기 송화버섯 추출물은 송화 버섯을 염액에 담가 전처리한 다음, 전처리된 송화버섯 상부에 토란을 삼아 으깬 토란 반죽물로 덮어서 증숙하는 것으로부터 송화버섯 추출물을 마련하는 것을 특징으로 하는
송화버섯 떡뻥 제조 방법.
According to paragraph 2,
The pineflower mushroom extract is prepared by pre-treating pineflower mushrooms by soaking them in a salt solution, and then covering the top of the pretreated pineflower mushrooms with mashed taro paste using taro and steaming it.
How to make songhwa mushroom rice cake.
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