KR20030083369A - Rice cake with cactus fruit and producing method thereof - Google Patents
Rice cake with cactus fruit and producing method thereof Download PDFInfo
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- KR20030083369A KR20030083369A KR1020020021880A KR20020021880A KR20030083369A KR 20030083369 A KR20030083369 A KR 20030083369A KR 1020020021880 A KR1020020021880 A KR 1020020021880A KR 20020021880 A KR20020021880 A KR 20020021880A KR 20030083369 A KR20030083369 A KR 20030083369A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 177
- 235000009566 rice Nutrition 0.000 title claims abstract description 177
- 238000000034 method Methods 0.000 title claims description 12
- 235000013399 edible fruits Nutrition 0.000 title abstract description 8
- 241000219357 Cactaceae Species 0.000 title abstract description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 176
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 239000000049 pigment Substances 0.000 claims description 20
- 238000004898 kneading Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 11
- 239000003086 colorant Substances 0.000 abstract description 8
- 238000004040 coloring Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 description 13
- 235000015097 nutrients Nutrition 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000371652 Curvularia clavata Species 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 2
- 240000003307 Zinnia violacea Species 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 229930182559 Natural dye Natural products 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000978 natural dye Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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
- 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
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/044—Colouring
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 천연색소로써 백년초를 포함하는 떡 및 그 제조방법에 관한 것이다.The present invention relates to a rice cake comprising baeknyeoncho as a natural pigment and a method of manufacturing the same.
현재 인공색소와 천연색소를 이용하여 떡에 다양한 색깔을 표현하려는 시도가 다양하게 시도되고 있다. 그러나 인공색소는 그 색깔 자체가 인위적일 뿐만 아니라 인간에게 해롭고 떡의 고유한 맛을 떨어뜨리는 문제점이 있었다.At present, various attempts have been made to express various colors in rice cakes using artificial and natural colors. However, artificial colors are not only artificial in their own color but also harmful to human beings and have a problem of reducing the inherent taste of rice cakes.
한편 천연색소를 이용한 떡들 중에 쑥떡, 흑미 찹쌀을 이용한 검은색 떡, 카스테라색을 갖는 카스테라떡 등이 있었다. 그러나 이러한 떡들은 색깔의 종류가 제한될 뿐 아니라 색이 곱지 않아 시각적인 효과는 크지 않으며, 이미 오랫동안 생산, 판매되어 색 자체가 식상해진 문제점이 있었다.On the other hand, among the rice cakes using natural pigments, there were mugwort rice cake, black rice cake using black rice glutinous rice, and castella rice cake with castella color. However, these types of rice cakes are not only limited in color, but do not multiply color, so the visual effect is not large.
다양한 총 천연색 떡을 만들기 위해 당근과 같은 야채나, 포도와 같은 과일, 한약재를 사용하기도 하였다. 그러나 야채나 과일을 이용해 떡에 색깔을 내기에는 이들이 너무 수분이 많아 떡에 충분한 천연색을 내기에 어려운 문제점이 있었다. 한약재를 이용해 떡에 색깔을 내려는 시도는 한약재 특유의 냄새가 나는 문제점이 있었다.Vegetables such as carrots, fruits such as grapes, and herbal medicines were used to make a variety of color rice cakes. However, the color of the rice cake using vegetables or fruits is too much moisture, so it was difficult to give enough natural color to the rice cake. Attempts to color the rice cake using the herbal medicine had a problem that smells unique to the herbal medicine.
이러한 문제점을 해결하기 위하여, 본 발명은 자연색을 갖는 떡 및 그 제조방법을 제공하는 것을 목적으로 한다.In order to solve this problem, an object of the present invention is to provide a rice cake having a natural color and a manufacturing method thereof.
또한, 본 발명의 목적은, 떡의 영양소를 파괴하지 않으면서 떡의 영양효과를 상승시키며 떡의 영양을 영양학적으로 보충, 보완할 수 있는 떡 및 그 제조방법을 제공하는 것이다.In addition, an object of the present invention is to provide a rice cake and a method for producing the same, which enhances the nutritional effect of rice cake and nutritionally supplements and supplements the rice cake without destroying the nutrients of rice cake.
또한, 본 발명의 목적은, 백년초 열매의 신맛을 느끼지 않고 백년초의 맛과 색을 즐길 수 있는 떡 및 그 제조방법을 제공하는 것이다.It is also an object of the present invention to provide a rice cake which can enjoy the taste and color of baeknyeoncho without feeling the sourness of zinnia fruit and its manufacturing method.
도1은 본 발명에 따른 천연색소로써 백년초를 포함하는 떡의 제조방법의 흐름도.1 is a flow chart of a manufacturing method of rice cake containing baeknyeoncho as a natural pigment according to the present invention.
도2는 떡의 백년초 천연색의 채도를 조절하면서 떡에 신맛이 느껴지지 않도록 찹쌀 반죽에 혼합하는 백년초의 양을 조절하는 흐름도.Figure 2 is a flow chart for adjusting the amount of baeknyeoncho mixed in glutinous rice dough so that the rice cake is not sour while adjusting the saturation of natural color of baeknyeoncho.
도3a 내지 도3f는 본 발명에 따른 천연색소로써 백년초를 포함하는 떡의 제조방법에 따라 제조된 떡의 사진들.3a to 3f are photographs of rice cakes prepared according to a method of preparing rice cake containing baeknyeoncho as a natural pigment according to the present invention.
이러한 목적을 달성하기 위하여, 본 발명은, 떡의 천연색소로써 백년초가 포함된, 천연색로써 백년초를 포함하는 떡을 제공한다.In order to achieve this object, the present invention provides a rice cake containing baeknyeoncho as a natural color, including baeknyeoncho as a natural color of rice cake.
또한, 본 발명은, 상기 떡의 주원료가 쌀이며, 상기 쌀 40㎏ 비율에 대하여상기 백년초가 300~600g이 포함될 수 있다.In addition, the present invention, the main raw material of the rice cake is rice, the baeknyeoncho may contain 300 ~ 600g relative to the rice 40kg ratio.
또다른 측면에서, 본 발명은, 쌀을 물에 불린 후 분쇄하는 제1단계와; 상기 분쇄된 쌀을 가열하여 익혀 쌀반죽을 만드는 제2단계와; 상기 쌀반죽에 유화제와 설탕을 혼합한 후 또는 동시에 냉각하는 제3단계와; 냉각된 쌀반죽에 백년초를 혼합한 후 또는 동시에 냉각하는 제4단계와; 백년초가 혼합된 쌀반죽을 절단하는 제5단계를 갖는, 천연색소로써 백년초를 포함하는 떡의 제조방법을 제공한다.In another aspect, the present invention, the first step of grinding the rice after soaking in water; A second step of heating the ground rice to cook to make rice dough; A third step of mixing the emulsifier and sugar in the rice dough or simultaneously cooling them; A fourth step of cooling or simultaneously cooling the rice paddy with chilled rice dough; It has a fifth step of cutting the rice dough mixed with baeknyeoncho, provides a method for producing a rice cake containing baeknyeoncho as a natural pigment.
또한, 본 발명은, 제1단계에서 쌀 40㎏ 비율에 대하여 3~5시간 불리며, 제2단계에서 쌀 40㎏ 비율에 대하여 가열온도를 150~200℃로 하며, 제3단계에서 쌀 40㎏ 비율에 대하여 유화제를 100~150g 혼합하며, 설탕을 25~35㎏ 혼합하며, 제4단계에 있어서, 상기 쌀반죽에 백년초를 혼합하는 쌀반죽의 냉각온도는 50~60℃일 수 있다. 특히, 쌀반죽에 백년초를 혼합하는 온도를 적절히 조절하므로 백년초의 영양소를 살리면서 백년초와 떡의 영양소가 잘 어울리도록 할 수 있다.In addition, the present invention is called 3 to 5 hours with respect to the rice 40kg ratio in the first step, the heating temperature is 150 ~ 200 ℃ relative to the 40kg ratio in the second step, the rice 40kg ratio in the third step 100 to 150 g of the emulsifier is mixed, and sugar is mixed in 25 to 35 kg. In the fourth step, the cooling temperature of the rice kneading mixed with 100 years vinegar in the rice kneading may be 50 to 60 ° C. In particular, by adjusting the temperature of mixing the baeknyeoncho with rice dough, nutrients of baeknyeoncho and nutrients of baeknyeoncho and rice cakes can be well matched.
또한, 본 발명은, 제3단계에서 혼합하는 백년초의 양이 쌀 40㎏ 비율에 대하여 300~600g인 것을 특징하기도 한다. 백년초의 혼합양을 적절히 조절하므로 백년초의 신맛이 느껴지지 않으면서 적당한 떡의 백년초 천연색의 조도를 조절할 수 있다.In addition, the present invention is characterized in that the amount of baeknyeoncho mixed in the third step is 300 ~ 600g relative to the 40kg ratio of rice. By properly adjusting the amount of mixture of baeknyeoncho can adjust the intensity of the natural color of baeknyeoncho of the appropriate rice cake without feeling the sour taste of baeknyeoncho.
또한, 본 발명은, 상기 쌀은 찹쌀일 수 있다.In addition, the present invention, the rice may be glutinous rice.
이러한 본 발명을 안출하기 위하여, 본 발명자는 떡에 대하여 오랫동안 연구를 거듭해 왔다. 이러한 떡에 대한 연구는 다양한 색깔과 풍부한 맛과 영양학적으로 풍부한 영양을 갖는 떡을 생산하여 국민들에게 보급하는 것이었다. 특히, 최근의 개성화 시대에 맞게 떡의 다양한 색깔을 구현하기 위하여 인공색소를 사용해 보았으나, 색깔 자체가 자연스럽지 못해 떡과 어울리지 않는 경우가 많았다. 또한, 인공색소는 치명적으로 인간의 건강에 해로운 영향을 주거나 소비자에게 나쁜 인상을 줄 가능성이 높다. 따라서, 천연색소를 이용하여 천연색을 떡에 재현하므로 떡 자체가 자연스러운 색깔을 가질 수 있도록 연구하게 되었다.In order to devise the present invention, the present inventors have been studying for a long time. The research on rice cakes produced rice cakes with various colors, rich tastes and nutritionally rich nutrition, and distributed them to the people. In particular, artificial colors have been used to realize various colors of rice cakes in accordance with the recent personalization era, but the color itself is not natural and often does not match rice cakes. In addition, artificial pigments are likely to fatally detrimentally affect human health or make a bad impression on consumers. Therefore, natural colors are reproduced on rice cakes using natural dyes, so that the rice cake itself has a natural color.
한편, 떡 자체도 영양이 풍부하지만 떡 자체의 영양을 해치지 않으면서 오히려 떡의 영양을 살리면서 떡이 갖지 못한 영양분을 가미할 수 있는 방법을 연구하게 되었다.On the other hand, the rice cake itself is rich in nutrition, but without harming the nutrition of the rice cake itself, while studying the method of adding the nutrients that the rice cake does not have while nourishing the rice cake.
이런 모든 떡에 대한 요구를 만족할 수 있는 천연색소 겸 떡의 영양을 향상시킬 수 있는 재료를 찾는 다양한 실험과 연구를 통해 우리나라 제주도에서 출원일 현재 재배되고 있는 백년초를 떡에 혼합하여 본 결과, 위 요구들을 모두 만족할 수 있음을 확인할 수 있었다.Through various experiments and researches to find ingredients that can improve the nutrition of natural pigments and rice cakes that can satisfy all these rice cake needs, the results of mixing the Baeknyeoncho, which is currently cultivated in Jeju Island, with rice cakes, All could be satisfied.
한편, 백년초는 그 자체가 신맛을 갖고 있어 실제 백년초를 건강 식품으로 사용하기 위해서는 백년초를 설탕물이나 꿀물, 사이다 등에 섞어 신맛을 줄이거나 느끼지 못하게 하고 있다.On the other hand, baeknyeoncho itself has a sour taste, in order to actually use baeknyeoncho as a health food, baeknyeon is mixed with sugar water, honey water, cider, etc. so as not to reduce or feel the sour taste.
따라서, 백년초를 떡에 혼합하기 위해서는 백년초의 신맛이 떡에서 느껴지지 않도록 그 양을 정밀하게 조절하여야 한다. 그렇지 못하면 천연색의 영양분이 뛰어난 백년초를 포함하는 떡이라도 실제 인간들이 먹을 수 없거나 먹기를 꺼려하는 치명적인 약점을 가질 수밖에 없다.Therefore, in order to mix baeknyeoncho with rice cake, the amount of sour taste of baeknyeoncho should be adjusted precisely so that it is not felt in rice cake. Otherwise, even rice cakes containing 100-year-old nutrients with natural nutrients will have fatal weaknesses that humans cannot or will not eat.
이하, 본 발명의 일실시예에 따른 천연색소로써 백년초를 포함하는 떡의 제조방법을 도면을 참조하여 상세히 설명한다.Hereinafter, a method of manufacturing rice cake containing baeknyeoncho as a natural pigment according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.
도1에 도시된 바와 같이, 먼저, 우리나라에서 생산된 찹쌀 40㎏을 잘 씻어서 3~5시간 정도 불린다. 불린 찹쌀을 분쇄기에 넣어 곱게 분쇄한다. 분쇄된 찹쌀을 반죽기에 넣고 1.5~2kg/cm²의 압력을 가하며 스팀을 이용해 10~20분간 익힌다. 이때 가열온도를 150~200℃로 유지하며 반죽기 안의 찹쌀을 골고루 익힌다.As shown in Figure 1, first, wash well 40kg of glutinous rice produced in Korea is called about 3-5 hours. Put the soaked glutinous rice in a grinder and grind it finely. Put the ground glutinous rice in the dough and cook it for 10-20 minutes using steam under the pressure of 1.5 ~ 2kg / cm². At this time, the heating temperature is maintained at 150 ~ 200 ℃ and cook the glutinous rice evenly in the dough.
10~15분이 경과하여 찹쌀이 골고루, 적당하게 익게되면 가열을 멈추고 유화제인 에스텔D/S 130g을 첨가한 후 3~5분 정도 식히면서 반죽기를 이용해 찹쌀 반죽과 유화제를 섞는다. 이때 설탕 30㎏을 넣고 잘 섞어 고온에서 설탕 알갱이가 찹쌀반죽에 골고루 섞이도록 한다. 고온에서 찹쌀 반죽에 설탕을 혼합하지 않으면 t설탕이 충분히 녹지 않아 찹쌀 반죽에 설탕이 골고루 섞이지 않는다. 찹쌀 반죽에 설탕이 골고루 섞이지 않으면 떡의 외피에 설탕피막이 형성되지 않아 곰팡이균들의 침투를 막을 수 없어 떡을 장기간 보관하기 어렵게 된다. 즉, 떡에 설탕을 혼합하므로 단맛을 낼 뿐만 아니라, 설탕이 떡의 외피에 설탕피막을 형성하여 곰팡이균의 침투를 막는 효과도 있다.After 10 ~ 15 minutes, the glutinous rice is evenly cooked. After heating, stop heating, add 130g of emulsifier ester D / S, cool it for 3 ~ 5 minutes and mix the glutinous rice dough with emulsifier. At this time, add 30㎏ of sugar and mix well so that the sugar grains are mixed evenly in the glutinous rice dough at high temperature. If you do not mix the sugar in the glutinous rice dough at high temperature, the sugar will not melt enough, so the sugar does not mix evenly in the glutinous rice dough. If the sugar is not mixed evenly in the glutinous rice dough, the sugar film is not formed on the skin of the rice cake, which prevents the fungus from penetrating, making it difficult to store the rice cake for a long time. In other words, sugar is mixed in the rice cake, not only sweet taste, but also has the effect of forming a sugar film on the skin of the rice cake to prevent the penetration of fungal bacteria.
한편, 설탕을 혼합한 후에 찹쌀 반죽이 50~60℃ 정도로 식은 상태에서 백년초 가루나 즙을 찹쌀 반죽에 반죽기를 이용해 골고루 섞는다. 찹쌀 반죽이 적당히 식은 상태에서, 찹쌀 반죽에 백년초를 혼합하므로 백년초의 풍부한 영양소가 파괴되지 않도록 하여, 찹쌀과 백년초의 영양소들이 충분히 영양학적으로 어울릴 수 있도록 한다. 백년초는 손바닥 선인장의 열매로 백년초를 말려서 분쇄한 후 가루상태로 찹쌀 반죽에 집어넣거나, 생백년초를 즙을 내어 즙상태로 찹쌀 반죽에 집어넣는다. 백년초 가루는 보관, 운반이 편리하며, 백년초 즙은 보관, 운반이 어려운 대신 신선하여 색소나 영양소가 뛰어난 장점이 있다.On the other hand, after mixing the sugar, the glutinous rice dough is cooled to 50 ~ 60 ℃ state and mix the baeknyeoncho powder or juice to the glutinous rice dough using a dough. Glutinous rice dough in a moderately cooled state, the mixture of glutinous rice with glutinous rice paste so that the rich nutrients of baeknyeoncho is not destroyed, so that nutrients of glutinous rice and baeknyeoncho are sufficiently nutritionally matched. The baeknyeoncho is the fruit of the palm cactus, dried and crushed, and then put into glutinous rice flour in powder form, or baeknyeoncho juiced and put into the glutinous rice dough in juice state. Zinnia vinegar powder is convenient to store and transport, baeknyeon juice is difficult to store and transport, but fresh and has the advantage of excellent pigments and nutrients.
한편, 백년초는 천연색소로 사용된 것이므로 백년초의 천연색이 찹쌀에 충분히 배여 백년초 천연색인 자주색이 되도록 적당한 양의 백년초를 사용하여야 한다. 찹쌀 40㎏에 대하여 백년초 300~600g 정도일 때 적당한 정도의 백년초 천연색이 나타난다. 찹쌀떡의 백년초 천연색의 채도를 낮추기 위해서는 백년초의 양을 줄이고, 채도를 높이고 위해서는 백년초의 양을 늘린다.On the other hand, baeknyeoncho is used as a natural pigment, so the natural color of baeknyeoncho should be used in a suitable amount of baeknyeoncho so that the color is purple enough to be distributed to glutinous rice. About 40kg of glutinous rice, 300 ~ 600g of Baeknyeoncho will show the natural color of Baeknyeoncho. To reduce the saturation of natural color of glutinous rice cake, reduce the amount of baeknyeoncho, and increase the amount of baeknyeoncho to increase saturation.
한편, 백년초는 신맛을 지니고 있기 때문에 백년초의 신맛이 찹쌀떡에서 느낄 수 없도록 적당한 양의 백년초를 혼합하여야 한다. 따라서, 찹쌀떡의 백년초 천연색의 채도를 높이기 위해 지나치게 백년초를 많이 혼합하는 것은 부적절하다. 채도를 높이기 위하여 혼합하는 백년초의 양을 증가시키더라도 찹쌀 40㎏에 대해 백년초의 양이 1㎏을 초과하면 신맛이 찹쌀떡에서 느껴지므로, 백년초의 양이 1㎏을 초과하지 않도록 하는 것이 바람직하다.On the other hand, baeknyeoncho has a sour taste, so the sour taste of baeknyeoncho should be mixed in the appropriate amount of baeknyeoncho so that you can not feel in the glutinous rice cake. Therefore, in order to increase the saturation of natural color of glutinous rice cake, it is inappropriate to mix too much baeknyeoncho. Even if the amount of baeknyeon mixed to increase the saturation to increase the amount of baeknyeoncho more than 1kg for 40kg of glutinous rice sour taste is felt in the glutinous rice cake, it is preferable that the amount of baeknyeoncho does not exceed 1kg.
또한, 혼합하는 백년초의 양이 100g미만인 경우 채도가 너무 낮아 백년초 천연색 색소로써 기능하지 않으므로 혼합하는 백년초의 양은 100g 이상이 되도록 한다.In addition, if the amount of mixed baeknyeoncho is less than 100g saturation is too low to function as a natural color pigment baeknyeoncho so that the amount of mixed baeknyeoncho is 100g or more.
도2를 참조하여 떡의 백년초 천연색의 채도를 조절하면서 떡에 신맛이 느껴지지 않도록 찹쌀 반죽에 혼합하는 백년초의 양을 조절하는 방법을 설명한다.Referring to Figure 2 describes how to adjust the amount of baeknyeoncho mixed in the glutinous rice dough so that the sour taste is not felt in the rice cake while adjusting the saturation of the natural color of rice cake.
다시 말해, 찹쌀 반죽의 적당한 온도에서 적당한 양의 백년초를 찹쌀 반죽에 혼합하므로, 찹쌀과 백년초의 영양분이 영양학적으로 서로 상승효과를 일으키면서도 찹쌀에 백년초의 고운 색깔을 배게하므로 상품 가치를 높이고 떡을 기능화할 수 있다. 찹쌀떡의 백년초 천연색의 채도를 높이기 위하여 찹쌀 반죽에 백년초의 혼합양을 증가한다(S24). 떡에서 백년초 고유의 신맛이 느껴지는지 판단하여(S26), 신맛이 느껴지면 백년초의 혼합양을 감소시킨 후(S28) 다시 떡에서 백년초 고유의 신맛이 느껴지는지 판단한다. 떡에서 백년초 고유의 신맛이 느껴지지 않는다면 떡의 백년초 천연색의 채도가 원하는 정도인지 판단하여(S30), 원하는 정도의 채도가 아니면 다시 백년초의 혼합양을 다시 증가한다. 원하는 정도의 채도라면 그 상태의 백년초의 혼합양을 이용하여 떡을 제조한다.In other words, by mixing the right amount of baeknyeoncho into the glutinous rice dough at the proper temperature of the glutinous rice dough, the nutritional value of glutinous rice and baeknyeoncho synergistically synergistic with each other, while adding the fine color of baeknyeoncho to the glutinous rice to increase the value of the product and make rice cake Can be functionalized In order to increase the saturation of the natural color of glutinous rice cake of glutinous rice cake, the mixture of glutinous rice dough is increased (S24). Judging whether the unique sour taste is felt in the rice cake (S26), if the sour taste is reduced (S28) and then determine whether the unique sour taste is felt in the rice cake again (S28). If you do not feel the unique sour taste of baeknyeoncho in rice cake is determined whether the saturation of natural color of baeknyeoncho (S30), if the saturation of the desired degree is increased again the mixed amount of baeknyeoncho. If the desired degree of saturation, the rice cake is prepared using the mixed amount of baeknyeoncho in that state.
다시 도1을 참조하면, 일단 유화제, 설탕, 백년초와 찹쌀 반죽을 충분히 섞은 후 50℃정도로 찹쌀 반죽이 식으면(S19), 찹쌀 반죽을 성형기에 넣은 후 단팥(앙꼬)을 넣고 적당한 크기로 절단한다(S20). 절단후 냉각 포장하면 본 발명에 의한 떡류의 제품이 완성되는 것이다(S22).Referring back to Figure 1, once the mixing of the emulsifier, sugar, baeknyeoncho and glutinous rice dough enough, the glutinous rice dough cools to about 50 ℃ (S19), put the glutinous rice dough into the molding machine and put the red bean paste (angko) and cut to a suitable size (S20). Cooling and packaging after cutting is completed the product of the rice cake according to the present invention (S22).
도3a 내지 도3f는 본 발명에 따른 천연색소로써 백년초를 포함하는 떡의 제조방법에 따라 제조된 떡의 사진들로써, 백년초의 양을 각각 100g, 200g, 300g, 400g, 500g, 600g씩 포함하고 있다. 도3a 내지 도3f를 통해 알 수 있는 바와 같이, 백년초 천연색을 떡에 구현했을 뿐 만 아니라, 백년초의 양이 증가함에 따라 색의 채도가 증가함을 알 수 있다. 특히, 도3a를 통해 알 수 있는 바와 같이, 백년초의 양이 100g인 경우 색이 너무 엷어져 색소로써 기능하지 못하므로 혼합하는 백년초의 양이 100g 이상이 되어야함을 알 수 있다.3a to 3f are photographs of rice cakes prepared according to the method of manufacturing rice cakes containing baeknyeoncho as natural pigments according to the present invention, each containing 100g, 200g, 300g, 400g, 500g, 600g, respectively. . As can be seen from Figures 3a to 3f, not only embodied baeknyeoncho natural color in the rice cake, it can be seen that the saturation of the color increases as the amount of baeknyeoncho increases. In particular, as can be seen through Figure 3a, if the amount of baeknyeoncho is 100g because the color is too thin to function as a pigment can be seen that the amount of baeknyeon mixed should be more than 100g.
이상, 본 발명을 일실시예를 들어 설명하였으나, 본 발명은 이에 제한되지 않는다.In the above, the present invention has been described with reference to one embodiment, but the present invention is not limited thereto.
상시 실시예에서는 떡의 주재료로 쌀을 예을 들어 설명하였으나, 쌀이 아니라 밀가루 등 쌀 이외의 치환가능한 주재료를 사용하여 떡을 제조할 수도 있다.In the usual embodiment, although the rice was described as an example of the main material of the rice cake, the rice cake may be manufactured using a substitutable main material other than rice such as flour instead of rice.
상기 실시예에서는 쌀로서 찹쌀을 예를 들어 설명하였으나 찹쌀 이외에 맵쌀등 여러 종류의 쌀을 이용하여 본 발명에 따른 떡을 제조할 수 있다.In the above embodiment, but described as an example of glutinous rice as rice, it is possible to manufacture the rice cake according to the present invention by using various types of rice such as spicy rice.
상기 실시예에서는 찹쌀을 원료로 제조된 찹쌀떡만을 설명하였으나, 이에 제한되는 것은 아니다. 본 발명에서 떡은 찹쌀떡 이외에 가래떡, 무지개떡, 인절미, 떡케익, 바람떡, 송편, 떡국떡 등 다양한 종류의 떡류를 모두 포함한다. 이때 그 떡의 종류에 맞는 성형과정을 거치므로 완성된 떡류의 제품이 완성된다.In the above embodiment, only the glutinous rice cake prepared with glutinous rice as a raw material, but is not limited thereto. In the present invention, the rice cake includes all kinds of rice cakes, such as rice cake, rainbow rice cake, Injeolmi, rice cake cake, wind rice cake, Songpyeon, rice cake soup in addition to glutinous rice cake. At this time, since the molding process for the type of rice cake is completed, the finished rice cake product is completed.
또한, 우리나라에서 생산된 쌀뿐만 아니라 외국에서 생산된 쌀을 사용할 수 있으나 쌀이 생산되는 국가마다 쌀의 특성이 다르므로 이를 잘 고려하여 백년초를 사용하여야 한다.In addition, it is possible to use not only the rice produced in Korea but also the rice produced in a foreign country, but the characteristics of the rice are different for each country where the rice is produced.
이상에서와 같이 본 발명에 따른 천연색소로써 백년초를 포함하는 떡 및 그제조방법은, 천연의 백년초를 사용하여 떡의 색깔이 자연색 또는 천연색을 갖는 효과가 있다.As described above, the rice cake containing baeknyeoncho as a natural pigment according to the present invention and its manufacturing method has the effect of having a natural color or natural color of rice cake using natural baeknyeoncho.
또한, 본 발명에 따른 천연색소로써 백년초를 포함하는 떡 및 그 제조방법은, 적당한 온도에서 백년초를 떡반죽에 혼합하므로, 떡의 영양소를 파괴하지 않으면서 떡의 영양효과를 상승시키며 떡의 영양을 영양학적으로 보충, 보완할 수 있는 효과가 있다.In addition, the rice cake containing baeknyeoncho as a natural pigment according to the present invention and a method for producing the same, since the baeknyeoncho is mixed with the dough dough at a suitable temperature, while increasing the nutritional effect of the rice cake without destroying the nutrients of the rice cake It is nutritionally effective to supplement and supplement.
또한, 본 발명에 따른 천연색소로써 백년초를 포함하는 떡 및 그 제조방법은, 백년초의 혼합양을 적절히 조절하므로, 백년초의 신맛을 느끼지 않고 백년초의 맛과 색을 즐길 수 있는 효과가 있다.In addition, the rice cake containing baeknyeoncho as a natural pigment according to the present invention and its manufacturing method, according to the amount of baeknyeoncho adjusted appropriately, there is an effect that can enjoy the taste and color of baeknyeoncho without feeling the sour taste of baeknyeoncho.
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| KR20220069266A (en) * | 2020-11-20 | 2022-05-27 | 학교법인 송원대학교 | Method for manufacturing pear rolled rice cake and pear rolled rice cake |
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| KR100377212B1 (en) * | 2000-08-22 | 2003-03-19 | 박충호 | Aging retarded grain cake and method for preparing the same |
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| KR20220069266A (en) * | 2020-11-20 | 2022-05-27 | 학교법인 송원대학교 | Method for manufacturing pear rolled rice cake and pear rolled rice cake |
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