KR20010092605A - nutrition rice cake - Google Patents

nutrition rice cake Download PDF

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Publication number
KR20010092605A
KR20010092605A KR1020000014653A KR20000014653A KR20010092605A KR 20010092605 A KR20010092605 A KR 20010092605A KR 1020000014653 A KR1020000014653 A KR 1020000014653A KR 20000014653 A KR20000014653 A KR 20000014653A KR 20010092605 A KR20010092605 A KR 20010092605A
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rice
white rice
rice cake
diameter
water
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KR1020000014653A
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Korean (ko)
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조봉상
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안금성
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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
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: A nutritious rice cake obtained by mixing rice with additives such as unpolished rice, Job's-tear, carrot, spinach, boiled fish paste or the like, or inserting the additives into rice cake in the shape of pencil lead is provided, which is a nourishing food containing vitamins(A, B1, C, D), protein, calcium, iron, inorganic matters or the like. CONSTITUTION: Rice, unpolished rice and Job's-tear are mixed, grinded, kneaded, heated at 120 to 200deg.C and extruded the kneaded dough to produce hollow rice cake, which is inserted with a mixture of unpolished rice, Job's-tear, carrot, spinach, boiled fish paste or the like in the shape of pencil lead having a diameter of 2.5cm and thickness of 0.3cm to produce the titled nutritious rice cake.

Description

영양떡{nutrition rice cake}Nutrition Rice Cake

백미를 씻어서 불린 후 분쇄하여 소금과 물을 섞어 배합기에 배합한다. 배합된 가루를 증숙기에 넣어 150 -200℃의 스팀열을 가하여 익힌 후 성형기에서 흰 떡으로 뽑아내는 것을 말한다.Wash white rice, soak it, grind it, mix it with salt and water, and mix it in the blender. It puts the blended powder into steamer and cooks it by applying steam heat of 150 -200 ℃ and extracts it from the molding machine as white rice cake.

백미로 만든 떨의 성형과정주에 야채와 곡물을 섞은 반죽을 흰떡 가운데에 연필심 모양으로 끼워 넣는 것을 신기술이라 한다The new technology is to insert a mixture of vegetables and grains into the center of white rice cake in the shape of a white rice cake.

어묵도 백미반죽 가운데에 연필심 모양으로 끼워넣는다Fish cakes are also put in the center of white rice dough

(도1)은 당근떡볶이로써 흰 부분이 백미떡이고 가운데에 당근을 반죽한 떡이 들어간다.(Fig. 1) is a carrot tteokbokki white portion of white rice cake and carrot kneaded in the middle of the rice cake.

(도2)는 영양떡국의 단면도로써 바깥 1cm는 백미로 만든 떡이고 가운데 1cm는 율무, 현미, 조, 수수로 만든 떡이다.(Fig. 2) is a cross-sectional view of nourishing rice cake soup, the outer 1cm is rice cake made of white rice and the middle 1cm is rice cake made of yulmu, brown rice, rice and sorghum.

(도3)은 시금치 떡볶이로서 원의 바깥부분은 백미떡이고 가운데 부분이 시금치와 백미로 만든 떡이다(Fig. 3) is a spinach tteokbokki, the outer part of the circle is white rice cake and the middle part is a rice cake made with spinach and white rice.

(도4)는 쑥 떡볶이로써 원의 바깥부분은 백미떡이고 가운데 부분이 쑥과 시금치로 만든 떡이다(Fig. 4) is mugwort tteokbokki, the outer part of the circle is white rice cake and the middle part is rice cake made of mugwort and spinach.

(도5)는 어묵떡볶이로써 원의 바깥부분은 백미떡이고 가운데부분이 어묵이 들어간 떡이다.(Fig. 5) is fish cake topokki, the outer part of the circle is Baekmi rice cake and the middle part is rice cake containing rice cake.

①당근 떡볶이; 백미로 만든 떡 사이에 당근과 백미를 혼합한 떡을 연필심 모양으로 끼워 넣는다.① Carrot Tteokbokki; Between rice cakes made of white rice, insert a rice cake mixed with carrot and white rice in the shape of pencil.

②시금치 떡볶이; 백미로 만든 떡 사이에 시금치와 백미를 혼합한 떡을 연필심 모양으로 끼워 넣는다.② Spinach Tteokbokki; Between rice cakes made with white rice, sandwich the rice cake with spinach and white rice in the shape of pencil.

③쑥 떡볶이 ; 백미로 만든 떡 사이에 쑥과 백미를 혼합한 떡을 연필심 모양으로 끼워 넣는다.③ Mugwort Tteokbokki; Between rice cakes made with white rice, put rice cake mixed with mugwort and white rice in the shape of pencil.

④어묵 떡볶이 ; 백미로 만든 떡 사이에 어묵을 연필심 모양으로 끼워 넣는다.④ Fish cakes Tteokbokki; Insert the fish paste in the shape of a pencil between the rice cakes made of white rice.

⑤영양 떡국 ; 백미로 만든 떡 사이에 율무,현미, 조, 수수를 섞어서 만든 떡을 가운데에 연필심모양으로 끼워 넣는다.⑤ Nutrition rice cake soup; Between rice cakes made with white rice, rice cakes made with a mixture of yulmu, brown rice, crude and sorghum are placed in the center with a pencil shape.

점점 서구화 되어가고 백미위주의 식사를 줄겨하는 현대인들에게 남녀노소 모두 즐겨먹는 떡볶이를 기존의 백미로만 제조하던 방법에서 벗어나 율무, 현미, 조, 수수의 곡류와 당근, 시금치, 쑥의 야채와 어묵을 넣어서 제조하므로서 백미에서 얻지 못했던 비타민류(A, B1, C,D)와 단백질, 칼슘, 철, 철분, 무기질등의 영양소를 얻을 수 있는 효과가 크다 할 수 있다.To the modern people who are becoming more westernized and less likely to focus on white rice-based meals, Tteokbokki, which is enjoyed by men and women of all ages, is prepared from traditional white rice only. It can be said that the effects of obtaining vitamins (A, B 1 , C, D) and protein, calcium, iron, iron, minerals, etc., which were not obtained from white rice by putting it in, could be great.

Claims (5)

; 당근 떡볶이; Carrot Tteokbokki ① 백미를 물에 불린 후 분쇄기에 넣어 분쇄한다.① Soak white rice in water and put in grinder to grind. ②믹서한 당근과 쌀가루를 1;2의 비율로 섞어 소금과 수분을 첨가하여 배합기에 반죽한다(떡볶이 한 개에는 백미 10g과 백미와 당근을 섞은 반죽 10g이 들어간다② Mix the mixed carrot and rice flour in a ratio of 1 to 2, add salt and water and knead it in the blender. (One rice cake contains 10g of white rice and 10g of white rice and carrot. ③ 배합된 가루를 증숙기에 넣어 150-200℃의 스팀열을 가하여 익힌다.③ Put the blended powder into steamer and cook it by applying steam heat of 150-200 ℃. ④잘 익은 반죽을 성형기에 넣어 떡볶이를 뽑아낸다.④ Put the ripe dough into the molding machine and pull out the tteokbokki. ⑤ 길이 6cm 무게 20g 지름 2cm의 크기로 절단하여 제품화 한다 (당근5g 쌀가루5g 백미떡10g )⑤ Cut 6cm in length, 20g in diameter and 2cm in diameter to produce products (Carrot 5g Rice flour 5g White rice cake 10g) ; 시금치 떡볶이; Spinach Tteokbokki ① 백미를 물에 불린 후 분쇄기에 넣어 분쇄한다.① Soak white rice in water and put in grinder to grind. ② 믹서한 시금치와 쌀가루를 1;2의 비율로 섞어 소금과 약간의 수분을 첨가하여 배합기에 반죽한다② Mix the mixed spinach and rice flour at a ratio of 1, 2, add salt and a little moisture and knead the blender. ③ 배합된 가루를 증숙기에 넣어 150-200℃의 스팀열을 가하여 익힌다.③ Put the blended powder into steamer and cook it by applying steam heat of 150-200 ℃. ④ 잘 익은 반죽을 성형기에 넣어 떡볶이를 뽑아낸다.④ Put the ripe dough into the molding machine and pull out the tteokbokki. ⑤길이 6cm 무게 20g 지름 2cm의 크기로 절단하여 제품화 한다.(시금치5g 쌀가루 5g 백미떡 10g )⑤ Cut 6cm in length, 20g in diameter and 2cm in diameter to produce a product. (Spinach 5g Rice flour 5g White rice cake 10g) ; 쑥 떡볶이; Mugwort Tteokbokki ① 백미를 물에 불린 후 분쇄기에 넣어 분쇄한다.① Soak white rice in water and put in grinder to grind. ② 믹서한 쑥과 쌀가루를 1;2의 비율로 서꺼어 소금과 약간의 수분을 첨가하여 배합기에 반죽한다.② Mix the mugwort and rice flour in a ratio of 1: 2 and knead the blender with salt and a little water. ③ 배합된 가루를 증숙기에 넣어 150-200℃의 스팀열을 가하여 익힌다③ Put the blended powder into steamer and cook it by applying steam heat of 150-200 ℃. ④ 잘 익은 반죽을 성형기에 넣어 떡볶이를 뽑아낸다.④ Put the ripe dough into the molding machine and pull out the tteokbokki. ⑤ 길이 6cm 무게 20g 지름 2cm의 크기로 절단하여 제품화 한다( 쑥5g 쌀가루5g 백미떡 10g )⑤ Cut 6cm in length, 20g in diameter and 2cm in diameter to produce products (mugwort 5g rice flour 5g white rice cake 10g) ; 어묵 떡볶이; Fish cakes Tteokbokki ① 백미를 물에 불린 후 분쇄기에 넣어 분쇄한다.① Soak white rice in water and put in grinder to grind. ② 잘 반죽된 어묵을 백미로 성형된 떡 사이에 연필심 모양으로 (지름 1cm) 끼워 넣는다.② Put the kneaded fish paste into pencil shape (1cm in diameter) between the rice cakes shaped into white rice. ③ 위 ②의 제품을 증숙기에 넣어 150-200℃의 스팀열을 가하여 익힌다.③ Put the above ② product into steamer and cook it by applying steam heat of 150-200 ℃. ④ 잘 익은 반죽을 성형기에 넣어 떡볶이를 뽑아낸다.④ Put the ripe dough into the molding machine and pull out the tteokbokki. ⑤ 길이 6cm 무게 20g 지름 2cm의 크기로 절단하여 제품화 한다.(어묵 10g 쌀가루 5g 백미떡 10g )⑤ Cut 6cm in length, 20g in diameter and 2cm in diameter to produce a product. (Fish paste 10g Rice flour 5g White rice cake 10g) ; 영양 떡국; Nutrition rice cake soup ① 백미를 물에 불린 후 분쇄기에 넣어 분쇄한다.① Soak white rice in water and put in grinder to grind. ② 율무와 현미는 씻어서 분쇄를 하고 조와 수수는 원형 그대로 백미와 섞어 소금과 수분을 첨가하여 배합기에 반죽한다.② Wash and grind yulmu and brown rice, mix crude and sorghum with white rice as it is, and add salt and water to knead in blender. ③ 배합된 가루를 증숙기에 넣어 150-200℃의 스팀열을 가하여 익힌다.③ Put the blended powder into steamer and cook it by applying steam heat of 150-200 ℃. ④ 잘 익은 반죽을 성형기에 넣어 떡국을 뽑아낸다.④ Put the ripe dough into the molding machine and pull out the rice cake soup. ⑤ 성형과정에서 율무 현미 조 수수를 배합하여 익힌떡을 백미떡 가운데에 지름 2.5cm 두께 0.3cm를 연필 심 모양으로 끼워 넣는다 (잡곡 3g 백미떡 2g )⑤ Mix the rice cake cooked with Yulmu brown rice in the molding process and insert a 2.5cm diameter 0.3cm thick rice cake into the center of white rice cake in the shape of a pencil core (grain 3g white rice cake 2g) [제조 방법][Manufacturing method] 1. 엄선된 백미를 물에 불린다.1. Selected white rice is called water. 2. 불린 쌀을 분쇄기에 넣어 분쇄한다.2. Put the soaked rice in the grinder and grind it. 3-1 분쇄된 살을 배합기에 소금과 물을 넣어 배합한다.3-1 Combine the ground meat with salt and water in the blender. 3-2 야채와 곡물류를 분쇄하여 쌀가루와 배합을 해 놓는다.3-2 Grind vegetables and cereals and mix with rice flour. 4. 배합된 가루를 증숙기에 넣어 150-200℃의 스팀열을 가하여 익힌다.4. Put the blended powder into steamer and cook it by applying steam heat of 150-200 ℃. 5-1 잘 익은 반죽을 성형기에 넣어 떡을 만들어 낸다.5-1 Put ripe dough into the molding machine to make rice cake. 5-2 성형과정 주에 야채와 곡물을 섞은 반줄을 흰떡 가운데에 연필심 모양으로 집어 넣는 것을 신기술이라 한다.5-2 Molding Process Putting half rows of vegetables and grains in the center of white rice cake is called new technology.
KR1020000014653A 2000-03-22 2000-03-22 nutrition rice cake KR20010092605A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020092334A (en) * 2002-11-18 2002-12-11 전종희 Heukmi Ssal Tteokguk
KR20040014106A (en) * 2002-08-09 2004-02-14 최명부 The noodles of unpolished rice and boiled fish paste using unpolished rice and fresh fish
KR100478805B1 (en) * 2002-05-30 2005-03-24 홍인수 a bar rice cake for cooking
KR100643200B1 (en) * 2005-12-26 2006-11-10 홍관불 The mixture processing system of mugwort and polished rice to production mugwort steamed rice cake
KR100704964B1 (en) * 2005-06-14 2007-04-12 김호태랑 Method of Manufacturing Rice Cake
KR100894717B1 (en) * 2007-12-07 2009-04-24 한국식품연구원 Instant rice cake improved sensory and nutrition properties
KR100935220B1 (en) * 2006-12-04 2010-01-11 김기도 Noodle formed centered-material inside of noodle and manufacturing method thereof
KR102336817B1 (en) 2021-02-18 2021-12-07 이동우 Manufacturing method of carrot bread and itself

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100478805B1 (en) * 2002-05-30 2005-03-24 홍인수 a bar rice cake for cooking
KR20040014106A (en) * 2002-08-09 2004-02-14 최명부 The noodles of unpolished rice and boiled fish paste using unpolished rice and fresh fish
KR20020092334A (en) * 2002-11-18 2002-12-11 전종희 Heukmi Ssal Tteokguk
KR100704964B1 (en) * 2005-06-14 2007-04-12 김호태랑 Method of Manufacturing Rice Cake
KR100643200B1 (en) * 2005-12-26 2006-11-10 홍관불 The mixture processing system of mugwort and polished rice to production mugwort steamed rice cake
KR100935220B1 (en) * 2006-12-04 2010-01-11 김기도 Noodle formed centered-material inside of noodle and manufacturing method thereof
KR100894717B1 (en) * 2007-12-07 2009-04-24 한국식품연구원 Instant rice cake improved sensory and nutrition properties
KR102336817B1 (en) 2021-02-18 2021-12-07 이동우 Manufacturing method of carrot bread and itself

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