KR19990035471A - Songpyeon, the main ingredient of potato or sweet potato starch - Google Patents

Abstract

The present invention relates to a method of manufacturing rice cakes of pine flakes and a method for producing such pine flakes by forming a shell and filling the inside of the shell with potato starch or sweet potato starch as a main raw material.

By using either the potato starch or sweet potato starch, or by mixing them in an appropriate ratio to maintain the translucent state, the contents of the inside of the inside of the inside of the envelope are exposed to the outside,

Potato starch or sweet potato starch is mixed with wormwood powder, 칡 powder, rice powder, etc. to express the outer skin in various colors, and various kinds of genus can be changed to improve visual and taste characteristics.

Long-term storage and re-cooking is easy to be used as a favorite food.

Description

Songpyeon, the main ingredient of potato or sweet potato starch

The present invention relates to a method for producing rice cakes of pine flakes and a method for producing such pine flakes by forming a shell with potato starch or sweet potato starch as the main raw material and filling the inside of the shell.

This is explained in more detail.

In the present invention, instead of using rice flour as the main raw material of the traditional songpyeon in the production of traditional rice cake Songpyeon mochi, potato starch and sweet potato starch are used as the main raw material of the shell and the inside is filled with red beans, chestnuts and beans. , Chopped beans, bokse sesame, cherry juice, various tongs and the like to provide a method for producing the rice cake and the pine rice cake.

The characteristics of the songpyeon according to the present invention is that the contents of the inside of the inside of the inside of the skin filled with the inside of the skin are kept exposed by using any one of potato starch and sweet potato starch or mixing them in an appropriate ratio. , Potato starch or sweet potato starch mixed with mugwort powder, 칡 powder, rice powder and so on to express the outer skin in various colors.

Songpyeon (known as the type of duck that filled the inside of the shell, including Songpyeon), which has been widely known so far, uses rice flour as the main ingredient of the shell, but everyone enjoys Songpyeon because it is cumbersome and not easy to use. Although it is a traditional food to eat, it has not been in the spotlight as a favorite food that can be easily purchased and eaten anytime and anywhere.

In addition, since the rice is used as the main ingredient, the stomach acid is excessively secreted when it is eaten a lot, and there is a problem that the inside is bloated and the sintrum is generated. There was also a problem of cracking or bursting, and there was also a defect in the appearance of the opaque and dull color of the skin that was not visually appealing.

In addition, the traditional traditional songpyeon can be added to the proper ratio of non-glutinous rice and glutinous rice can be added to the chewy taste of the outer shell, but it is not easy to match and the chewy taste is not easy to use as a snack.

The present invention is to provide a songpyeon and a method of manufacturing the same that can solve the above problems and wastes.

An object of the present invention is to provide a chewy and light songpyeon and a method for producing such a songpyeon to suit the taste of modern people by using potato starch or sweet potato starch as the main raw material of the shell.

Another object of the present invention is to provide a songpyeon (rice cake) that can prevent the stomach acid is excessively secreted even when eating a large amount of songpyeon (rice cake) to prevent the generation of bloating satiety and sintrim.

Another object of the present invention is to provide a new starch or potato starch to the outside to maintain a translucent state so that it can be viewed from the outside filled with the inside of the whole new concept by varying the filling inside To prepare a songpyeon (rice cake) having visual and taste characteristics.

Still another object of the present invention is to provide a songpyeon (rice cake), which is capable of variously changing the color of the skin by adding various colors of natural materials to potato starch or sweet potato starch used as the skin.

Still another object of the present invention is to provide a songpyeon (rice cake) that can be used as a favorite food for snacks by allowing it to be kept warm (steaming) and tasting as necessary for long-term storage.

It is a further object of the present invention to provide a method for producing such pieces, which is made of steps that are not complicated and can be carried out by hand or by a mechanical device.

The above and other objects of the present invention,

In the rice cake prepared using potato starch, any one of potato starch or sweet potato starch or a mixture of potato and sweet potato starch is kneaded with water to form a shell of a certain size and solid or semi-solid or The filling piece is characterized in that the filling of any one of the inside of the liquid phase is sealed by appropriate amount and re-molded the closed shell into a predetermined shape, shape,

In the method of making rice cake using potato starch,

Adding a small amount of salt to any one of starch of potato starch or sweet potato starch or mixed starch mixed with potato and sweet potato starch at a predetermined ratio, and mixing the starch and the water to be broken, and stirring with a conventional stirrer;

Aging the stirred water for a predetermined time;

A molding step of forming the outer shell by molding the matured substance to a predetermined size and filling the inner shell of the shell with any one of the inner or semi-solid or liquid layers, and forming the inner shell into a hermetically sealed type;

Remolding the filled product into a predetermined shape and shape;

It is achieved by a method for producing a songpyeon (rice cake), characterized in that consisting of the steps of freezing the product again to a predetermined shape and then packing by a predetermined number.

Songpyeon (teok) according to the present invention is formed by using any one of the starch or potato starch or potato and sweet potato starch mixed as the outer shell as described above to maintain a translucent state so that the internal organs are viewed through The chewy taste and visual characteristics are maintained, and even when a large amount of tasting is suppressed the excessive secretion of stomach acid can prevent the phenomenon of stomach upset.

In addition, according to the manufacturing method of the songpyeon according to the present invention, the manufacturing method is simple and easy to manufacture, and because the frozen product (songpyeon) is frozen, it is easy to store for a long time, after steaming the frozen product with steam and cooking again Since it can be tasted, it can be used as a favorite food for snacks.

1-an exemplary view showing a manufacturing process diagram of songpyeonddok according to the present invention.

* Description of the symbols for the main parts of the drawings *

1: mixer 2: stirrer

3: Mature machine 4: Extrusion molding machine

5: Inside 6: Sheath supply pipe

7: Speed supply pipe 8: Molding cutting disc

9: transfer belt conveyor 10: spherical rice cake

12: Molding 13: song

The above and other objects and features of the present invention will be more clearly understood by the following detailed description based on the accompanying drawings.

1 is an exemplary view showing a process diagram for manufacturing the songpyeon according to the present invention.

The first step in the process chart for producing the songpyun according to the present invention is a predetermined mixer to any one of the starch mixture by mixing the potato starch or sweet potato starch or potato starch and sweet potato starch which are the main raw materials of the shell using a conventional mixer (1) It is a step of obtaining a mixture (1-1) by adding and mixing a predetermined amount of powders such as mugwort, musk, tapioca, red beans and the like.

The mixing (mixer) step using the blender (1) can be used by using either pure (100%) potato starch or sweet potato starch selectively or mixed them in an appropriate ratio, and hereby accommodating materials such as mugwort powder and sesame powder Even when it is not added, it is preferable to perform the mixer step to prevent the powder from agglomerating.

The second step is a step of obtaining the stirred product 2-2 by stirring the mixture 1-1 and the cut water (100 ° C) obtained in the first step using the stirrer 2.

The mixture (1-1) and the breaking water were mixed at a ratio of 1: 0.7 to 1.2% by weight, and stirred at a speed of 50 to 70 rpm for 20 to 60 minutes to obtain a stirred product (2-2), which was added during stirring. The breaking water is preferably added gradually by a certain amount so as to be thoroughly stirred.

The third step is a aging step in which the stirring material 2-2 obtained in the stirring step of the second step is placed in a aging machine 3 such as a conventional container and left. The aging step maintains a aging time of about 10 to 14 hours at room temperature, and by aging as described above, the stirring materials (2-2) are soft and yet more viscous to maintain their soft and chewy taste.

The fourth step is a primary molding step of forming the matured stirring material 2-2 to a certain size and filling the inside thereof, and this process is performed by artificial manual work or as shown in the extrusion molding machine 4. In order to increase productivity and lower manufacturing costs, the molding process is performed using an extrusion molding machine (4) in order to increase productivity and lower manufacturing costs. It is preferable. It is preferable that the weight of the outer skin and the inside of the songpyeon be 1: 0.5-1 and the total weight is 15-35g so that it can be easily eaten.

The extrusion machine 4 forcibly extrudes the stirring material 2-2, which is accommodated in the receiving container and supplied to the outer shell supply pipe 6, by rotating the shaft provided with the transfer screw 4-1 by a motor, and at the same time, The inner container 5 in the storage container is to be supplied by a predetermined amount by a separate forced supply means (not specifically shown) through the inner supply pipe (7), perpendicular to the inner center of the outer shell supply pipe (6) The inner supply pipe (7) in the direction so that the inside is supplied to the inside of the shell, but the inner supply pipe (7) is equipped with a separate forced supply device or means (not specifically shown) to the inside (5) a predetermined amount Make sure you supply only one.

The outer side of the outer shell supply pipe (6) is provided with a pair of molded cutting discs (8) side by side to rotate in a direction opposite to each other, that is, clockwise and counterclockwise by any power means, and the molded cutting disc (8) On the outer circumference of the), the forming cutting edges 8-1 are formed on the upper and lower curved surfaces 8-2, respectively, but the forming cutting edges 8-1 start from the cutting surface 8-3. It gradually widens and ends at the cutting surface 8-3. Initially, when the widest portion of the forming cutting blade 8-1 has been rotated to the lower side of the outer shell feeding tube 6, the outer shell feeding tube 6 is forcibly extruded the agitating substance 2-2, and the agitating substance (2- 2) is placed on the widest curved surface 8-2 of the forming cutting edge (8-1), and the forming cutting disc (8) is shown without feeding the inside through the feeding pipe (7). As described above, the rotating agitator 2 is rotated in the opposite direction and at the same time, the extruder 4 is operated to feed the agitated material 2-2 through the outer shell supply pipe 6, whereby the outer shell agitated material leaks. Pass through the narrow surface of the blade (8-1) so that the tip is settled on the conveying belt conveyor (9),

The outer extrusion agitator 2-2 is placed on the conveying belt conveyor 9 and at the same time the operation of the extruder 4 is stopped.

Even when the operation of the extruder 4 is stopped, the molding cutting disc 8 continues to rotate so that one rotation is performed. When the molding cutting disc 8 rotates once, the extruded outer shell stirring material 2-2 is used. The outer shell on the upper side and the upper side of the outer shell agitator (2-2) in which the upper end of the outer shell agitator (2-2) and the lower end of the outer shell agitator (2-2) are rotated. While the lower end of the stirring agitator 2-2 is formed in a spherical shape on the upper and lower curved surfaces 8-2 of the forming cutting disc 8, the upper end and the lower end are closed.

The outer shell agitator 2-2 placed on the conveyance belt conveyor 9 is discharged outward from the lower side of the forming cutting disc 8 by the operation of the conveyance belt conveyor 9.

On the other hand, the outer shell stirrer 2-2, which is placed on the wide forming cutting edge 8-1 of the forming cutting disc 8 and curved at the lower end in an arc shape, is closed by a supply pipe 7 inside thereof. In this state, the apparatus for supplying the genus 5 in this state (not shown) is operated only for a predetermined time, so that the genus 5 for the amount of the genus 5 is already set through the outer shell supply pipe 6. It is injected into the hollow part of (2-2). When the injection of the core 5 is completed, the molding cutting disc 8 performs one rotation gradually as described above, and simultaneously rotates the feed screw 4-1 while the motor of the extruder 4 is rotated. The stirring material 2-2 is supplied downward through the shell supply pipe 6, and the stirring material 2-2 into which the inside 5 is injected is short of the cutting cutting edge 8-1 of the forming cutting disc 8. Passed through the part is placed on the conveying belt conveyor (9).

When the front end (lower end) of the outer shell agitator 2-2 into which the inner core 5 is injected is placed on the conveying belt conveyor 9, the operation of the extruder 4 is stopped. However, since the forming cutting disc 8 is continuously rotating, the outer shell agitator 2-2 exposed to the lower side of the outer shell feeding tube 6 is cut by the circular cutting blade 8-1. At this time, the lower and upper ends of the outer shell stirrer 2-2 positioned at the upper and lower sides of the circular cutting blade 8-1 are curved surfaces 8 formed at the upper and lower surfaces of the forming cutting blade 8-1, respectively. -2) to form an arc.

The rice cake molded at the lower side of the molding cutting disc 8 is formed of a spherical rice cake 10 as shown in FIG. 1, and is transferred to a predetermined position by a conveying belt conveyor 9.

The fifth step is the secondary molding step. The spherical rice cake 10 to be conveyed by the conveying belt conveyor 9 can be formed into a piece of cake or a predetermined shape by an artificial method, and is formed by the forming mold 12 in which the molding tool 12-1 is provided. It can be molded into a predetermined shape.

The molding tool 12-1 formed in the molding die 12 can vary the shape and shape of the rice cake (rice cake) to be molded by variously carving (composing) its shape and shape. By using the molding die 12 in which (12-1) is molded into a predetermined shape, it is possible to manufacture the same rice cake in large quantities.

In this way, when the rice cake molded in the molding sphere 12-1 of the mold 12 is taken out, the final object of the songpyeon 13 (songpyeon means all the rice cakes formed in this way) can be obtained.

The sixth step is frozen storage and distribution. The finished product shall be frozen below minus 20 ℃ and packed in a certain number and stored in a frozen state. The maximum shelf life is preferably about 6 months to prevent product deterioration.

In the manufacture of the songpyeon 13 according to the present invention as a material used for the manufacture of the outer shell can be used 100% pure potato starch or sweet potato starch, can be used by mixing potato starch and sweet potato starch in an appropriate ratio, and also potato starch Tapioca starch can be added to sweet potato starch or mixed starch mixed with potato starch and sweet potato starch. Such starch is semi-transparent so that the inside can be seen through.

It is possible to prepare a sheath of various colors by adding another additive material to the main material used for the manufacture of the sheath, and its concentration can be changed depending on the amount added.

That is, when the wormwood powder is added, the outer skin becomes green, and when the 칡 powder is added, the outer skin becomes brown, and when the rice powder is added, it becomes white. In this way, in addition to changing the color of the skin using a natural powder material, it is possible to change the color of the skin by adding a natural liquid material or food coloring material.

In addition, the material of the genus (5) filled in the inside of the outer shell (2-2) includes adzuki beans, bean jam, bean jam, chestnuts, roasted sesame seeds, cherry juice, various kinds of sauerkraut, honey, syrup, jelly, etc. Can be.

Hereinafter, the present invention will be described in more detail with reference to specific examples. It is noted that the examples are intended to illustrate the invention and are not intended to limit the scope of the invention.

Example 1

Step 1: 25 kg of pure (100%) potato starch prepared by a conventional manufacturing method and process is introduced into the blender 1, and the blender 1 is operated for 3 minutes to remove the granules so that the potato starch is completely powdered.

Step 2: The powdered potato starch is added to the stirrer (2) and stirred while adding 25 kg of the water cut at 100 ° C sequentially to form a stirred product (2-2), followed by stirring for 30 minutes to cut the potato starch. Allow to stir thoroughly.

Step 3: The stirred agitated substance (2-2) is added to the aging machine (3) and left to stand at room temperature for 12 hours for aging. While agitated water (2-2) is aged, boil 25 kg of red beans and mash (chop) to prepare red bean paste.

Step 4: The aged stirring material (2-2) and the inside of the bean jam (5) are put into each container of the extruder (4), and the compression molding machine (4) is operated to 10g of the stirring material (2-2). Partially molded by the weight of about 10g of the inside (5) is filled so that a total of 20g spherical rice cake 10 is continuously molded.

Step 5: The molded spherical shape 10 was put into a mold 12 to be molded into a predetermined shape and taken out to obtain a target piece 13 as a target. Songpyeon 13 is clear translucent and filled with the inside (5) is visible through.

Step 6: The molded songpyeon 13 is frozen at minus 20 and then packaged by a certain number (plastic bag) and shipped while being stored in a frozen state.

Example 2

Step 1: Potato starch and mugwort powder (powder) were added to the blender (1) at a ratio of 95: 5 to weight%, and the mixture was mixed for 10 minutes to obtain a greenish mixture (1-1).

Step 2: The mixture of potato starch and mugwort powder (1-1) is added to the stirrer (2) and stirring (dough) is carried out while sequentially adding the same weight ratio of the breaking water (100 ° C) as the mixture (1-1). Do it for 30 minutes.

Hereinafter, Steps 3 to 6 were carried out in the same manner as in the respective steps of Example 1 to obtain a songpyeon (13) in which the color of the skin was green and the filled lobe (5) was visible.

Example 3

Step 1: Potato starch and powder (powder) were added to the blender (1) at a ratio of 95: 1 to weight%, and the mixture was mixed for 10 minutes to obtain a brownish mixture (1-1).

Step 2: A brownish mixture (1-1) was added to the stirrer (2), and stirring (dough) was carried out while sequentially adding the same weight ratio of the breaking water (100 ° C) as the mixture (1-1). Do it for a minute.

Hereinafter, steps 3 to 6 were carried out in the same manner as in each step of Example 1 to obtain a songpyeon (13) in which the color of the skin was brown and the genus (5) was visible.

Example 4

Step 1: Pour 25 kg of pure (100%) sweet potato starch into the blender (1) and run for 3 minutes to ensure that the aggregated starch is fully powdered.

Step 2: Pour the powdered sweet potato starch into the stirrer (2) and stir while adding 25 kg of the water at 100 ° C. sequentially to obtain a stirred product (2-2). do.

Step 3: The stirred agitated substance (2-2) is added to the aging machine (3) and left to stand at room temperature for 12 hours for aging. Roast the sesame seeds while the agitated water (2-2) is aged, and then prepare the roasted sesame (5) by mashing with a little salt.

Hereinafter, steps 4 to 6 were carried out in the same manner as in each step of Example 1 to obtain a songpyeon (13) in which the outer skin became clear translucent and the inside of the roasted sesame (5) was visible.

Example 5

Step 1: Sweet potato starch and mugwort powder (powder) are added to the blender (1) at a ratio of 95: 5 to the weight%, and the mixer is mixed for 10 minutes to break up the same weight ratio as the greenish mixture (1-1). Perform the stirring (dough) sequentially, but for 30 minutes.

Hereinafter, Steps 3 to 6 were carried out in the same manner as in each step of Example 4 to obtain a songpyeon (13) in which the color of the outer skin was green and the roasted sesame (5) was visible.

Example 6

Step 1: Potato starch and powder (powder) were added to the blender (1) at a ratio of 95: 5 to weight%, and the mixture was mixed for 10 minutes to obtain a brownish mixture (1-1).

Step 2: A brownish mixture (1-1) was added to the stirrer (2), and stirring (dough) was carried out while sequentially adding the same weight ratio of the breaking water (100 ° C) as the mixture (1-1). Do it for a minute.

Hereinafter, Steps 3 to 6 were carried out in the same manner as in each step of Example 4 to obtain a songpyeon (13) in which the color of the skin was brown and the roasted sesame (5) was seen through.

Example 7

Step 1: 55% by weight of potato starch, 20% by weight of tapioca starch, 15% by weight of sweet potato starch, 10% by weight of rice flour were added to the blender (1) and mixed for 10 minutes to give a white mixture (1--1). 1) was obtained.

Step 2: Put the white mixture (1-1) into the stirrer (2) and perform stirring (dough) while sequentially adding the same weight ratio of the breaking water (100%) as the mixture (1-1). Run for a minute to ensure complete agitation.

Hereinafter, steps 3 to 6 were carried out in the same manner as in each step of Example 4 to obtain a songpyeon (13) in which the color of the outer skin was white and the inside (5) of roasted sesame was seen through.

Example 8

Step 1: 50% by weight of potato starch and 50% by weight of sweet potato starch were added to the blender (1), followed by a mixer for 10 minutes to obtain a mixture (1-1).

Step 2: The mixture (1-1) was added to the stirrer (2) and stirred (dough) while sequentially adding the same weight ratio of the breaking water (100%) as the mixture (1-1), followed by 30 minutes to complete Allow to stir.

Hereinafter, Steps 3 to 6 were carried out in the same manner as in each step of Example 4 to obtain a songpyeon (13) in which the outer skin became clear and translucent and the inside (5) of roasted sesame was seen through.

Songpyeon 13 obtained in each embodiment is frozen at minus 20 ℃ to prevent sticking to each other and to prevent the deterioration of the original taste and quality, packed in a certain number and stored in the freezer again.

As described above, the characteristics of the songpyeon 13 according to the present invention obtained by each embodiment is compared with the existing (unique) songpyeon as follows.

Contrast Table

product Outer shell material Cortex Characteristic color Transparent / opaque Original service White song hen Spicy Rice + Glutinous Rice White Opaque Opaque, unable to see inside Mugwort Song Pyeon Non-glutinous rice + glutinous rice + mugwort Green Opaque Invention Example 1 Potato Starch (100%) Clear Brown Transparent Transparency The inside of the inside looks transparent through the clear translucent or transparent in various colors. Example 2 Potato starch + mugwort powder Green Transparency Example 3 Potato Starch + Powder Sunny Brown Transparency Example 4 Sweet Potato Starch (100%) Clear Brown Transparent Transparency Example 5 Sweet potato starch + mugwort powder Green Transparency Example 6 Sweet potato starch + powder Sunny Brown Transparency Example 7 Potato starch + tapioca starch + sweet potato starch + rice flour (powder) Hazel Translucent Example 8 Potato + Sweet Potato Clear Brown Transparent Transparency

As can be seen from the representative, the existing Songpyeon uses rice (map rice or non-glutinous rice + glutinous rice) as the main material of the outer shell, so that the outer shell is cloudy and opaque, so that the inside filled with the inside cannot be seen, thus feeling very dull and muddy. Giving will keep you from getting appetite.

In addition, the existing Songpyeon used pure rice mainly because it is not easy to store for a long time, and if the stew to re-eat the storage, the appearance of the outer skin is damaged (blow) a lot of appearance was not good, and even a little eating gastric acid Promotes the action, the stomach was bloated and pricky lungs.

In particular, the existing songpyeon was not easy to manufacture and store, and not easy to recook (cooked), and thus could not be used as a favorite food.

However, the songpyeon according to the present invention will be able to solve the existing problems and closures.

In other words, the songpyeon according to the present invention maintains a translucent state of the outer shell and the natural material in the main raw material of the shell because it is used as the main raw material of the potato starch or sweet potato starch or a mixture of them as confirmed in the comparison table as the main raw material By adding phosphorus mugwort (powder) or mussel powder (powder), a translucent outer sheath with a color can be obtained. Therefore, the inside filled with the inside is visible to double the visual aesthetics.

Particularly, since the flakes according to the present invention use strong starch, cohesive force does not occur when the coarse force is produced, and steaming only for a short time of about 10 minutes by hot steam. Therefore, it is easy to re-cook so that you can eat anytime, anywhere.

In addition, the songpyeon according to the present invention can provide a more versatile color of the songpyeon when the edible vegetable pigment is added to the main material of the outer shell, the type of the genus is filled in addition to the existing materials such as red beans, beans, sesame Various juices such as cherry juice, strawberries, apples, peaches, etc. and fillings such as honey or malt can be provided, and more various kinds of songpyeon can be provided.

Claims (10)

In the rice cake prepared using potato starch, any one of potato starch or sweet potato starch or a mixture of potato and sweet potato starch is kneaded with water to form a shell of a certain size and solid, semi-solid or liquid inside the shell. Filling and filling method of any one of the genus, the main ingredient of potato or sweet potato starch, characterized in that the closed shell is reshaped to a predetermined shape, shape, and a manufacturing method thereof. The method of claim 1, The outer shell of the songpyun is a potato or sweet potato starch, characterized in that it is mixed with any one of potato starch or a mixture thereof, wormwood powder, chopped flour, rice flour, food coloring, and a method of producing the same. . The method of claim 2, The outer skin of the songpyeon is any one of potato starch or sweet potato starch, or a mixture thereof, and any one of wormwood powder, sesame powder, and rice flour, and the mixing ratio is 75 to 95: 25 to 5% by weight. Songpyeon the main raw material of potato or sweet potato starch to make and its manufacturing method. The method of claim 1, The main ingredient of potato or sweet potato starch is characterized by mixing at the ratio of 50-40% by weight of potato starch, 15-25% by weight of tapioca starch, 10-20% by weight of sweet potato starch, 25-5% by weight of rice flour. Songpyeon and its manufacturing method. The method of claim 1, The outer skin and the genus are the main ingredients of potato or sweet potato starch, characterized in that the ratio of 50 to 60: 50 to 40% by weight and the production method thereof. The method according to claim 1 and 4, The inside of the songpyeon is boiled red beans, boiled beans, steamed chestnuts, roasted sesame seeds, cherry juice, honey, malt, strawberry 쨈, apple 쨈, peach 이거나 or any two or more of them, characterized in that the selective mixing Songpyeon which mainly uses potato or sweet potato starch, and its manufacturing method. In the method of making rice cake using potato starch, Adding a small amount of salt to any one of starch of potato starch or sweet potato starch or mixed starch in which potato and sweet potato starch are mixed at a constant ratio, and mixing the starch and the water to be cut, and then stirring with a conventional stirrer; Aging the stirred water for a predetermined time; A molding step of forming an outer shell by molding the matured attribute to a certain size and filling one of the inner or outer solid or liquid solids inside the outer shell and molding the inner filled shell into a hermetic type; Remolding the filled product into a predetermined shape and shape; Songpyeon the main raw material of the potato or sweet potato starch, characterized in that the step of packaging by a predetermined number after the frozen product again molded in a predetermined shape and a method of manufacturing the same. Aging time of the stirred product obtained by stirring the starch and the cut water is 7 to 16 hours at room temperature, characterized in that the main raw material for the potato or sweet potato starch, and the production method. The method of claim 6, The outer skin and the inner part of the weight ratio is 1: 0.7 to 1, and the weight of the potato or sweet potato starch, characterized in that the shaping to 15 to 30g, and the production method thereof. The method of claim 6, The prepared songpyeon is a main ingredient of potato or sweet potato starch, characterized in that the frozen and stored below minus 10 ℃ and the production method.