KR20040084434A - A process for producing korean cracker containing a dried powder comprising a bamboo leaf - Google Patents

Abstract

PURPOSE: A method of making puffed rice-coated fried rice cake(sanja) containing bamboo leaf powder is provided. The product maintains the traditional taste and flavor of sanja while having a pharmacological action of bamboo(Phyllostachys). CONSTITUTION: To make a dried bamboo leaf, a young bamboo leaf having a size of about 5cm is washed, dried with a hot air drier of 40deg.C for about 1hr, steamed at 100deg.C and then dried with a hot air drier of 49 to 51deg.C for about 8hr, followed by finely grinding to 100 meshes. Thereafter, glutinous rice is soaked in distilled liquor(soju) for 3 to 4 days, finely ground and then agitated with water. The dough obtained is placed on a chopping board, is flattened to a thickness of about 0.5cm while sprinkling glutinous rice flour thereon and cut to a size of 5cmx1cm after hardening. The cut dough is dried on Korean paper(hanji), fried in oil, poured into taffy liquid and then coated with puffed rice containing bamboo leaf powder.

Description

Method of manufacturing bamboo leaf {A PROCESS FOR PRODUCING KOREAN CRACKER CONTAINING A DRIED POWDER COMPRISING A BAMBOO LEAF}

The present invention relates to a method for producing bamboo leaf litter containing dried bamboo leaf powder, and more particularly to a method for producing bamboo leaf litter, comprising dried bamboo leaf powder obtained by cutting, drying and pulverizing using young bamboo leaf. It is about.

In our country, there are various kinds of bamboo, such as Bamjongjuk, Wangdae, Sponge, and Yidae. The bamboo is known to have a pharmacological effect against various diseases. For example, in the New Nongbyeon, it has been recorded that bamboo has excellent taste and properties such as coldness, kwakran, hemostasis, expectoration, stroke, headache, blood pressure, dizziness, diabetes, anemia, stroke, eye pain, and fatigue recovery. There are 34 kinds of prescriptions made of bamboo in the herbaceous wood, and it is described in Jahubang that it helps to lighten the body and help the energy. In addition, it has been recently confirmed by the academic community that bamboo contains amino acids such as aspartic acid, glutamic acid, serine, threonine, florin, alanine, cysteine and phenylalanine and sugars such as xylose, arabinose, glucose, mannose and galactose. .

In addition, the main pharmacological effect of bamboo leaves, bamboo leaves, is to release heat, fight off burns, produce jin, and have diuretic effect. (殺) It is widely known in the literature, such as Chinese herbal medicine dictionary.

Although bamboo has the excellent pharmacological effects as described above, it has been widely used mainly for making bamboo products or building materials until now, and it is used as bamboo shoots for food use or applied from outside by using bamboo barrel as a container. The method of indirectly penetrating food into the food by the heating method has been used, the method of directly using the bamboo itself is hard to find the example, especially bamboo leaf tea, bamboo leaf drink and bamboo leaf using bamboo leaves Development of processed foods is inadequate.

In addition, Sanja (는 子) is a rice cracker fried with grains of rice and was made as a feast or ritual food at home.

It is divided into white mountain, plum mountain and rice grass mountain according to the ancient food, and is divided into drawing mountain and buckwheat mountain according to the dough ingredients. It is a traditional Korean food rich in carbohydrate and protein.

Accordingly, according to the necessity to diversify the use of bamboo resources limited to bamboo artisan raw materials entered into the decline period, the present invention utilizes the functional bamboo tea, beverage and processed food and Its purpose is to make its income resources by providing its manufacturing method.

Therefore, the present inventors have already used bamboo leaf tea and its manufacturing method (application number 2000-0050591), the production method of bamboo leaf noodles (application number 2002-0045545), the production method of bamboo leaf meal (application number 2002-0045546), bamboo leaf udon Was filed with a patent application for the manufacturing method (Application No. 2002-0045547), the manufacturing method of the bamboo leaf beverage (Application No. 2002-0045548), and the manufacturing method of the bamboo leaf disease (Application No. 2002-0045549) is in a pending state. .

The present invention relates to a method for producing bamboo leaf litter containing dried bamboo leaf powder, and more particularly to a method for producing bamboo leaf litter comprising dried bamboo leaf powder obtained by cutting, drying and pulverizing using young bamboo leaf. It is about.

Hereinafter, the present invention will be described in detail.

The present invention is largely composed of a process of making dried bamboo leaf powder and a process of making a mountain using the same.

(1) Take the young bamboo leaves freshly grown from bamboo shoots with the size of 5cm, wash them with cold water, remove foreign substances, dry for 1 hour in a 40 ℃ hot air dryer, remove residual moisture, and then steam at 100 ℃. Steam for about 10 minutes and dry it in a hot air dryer at 49-51 ° C. for 8 hours in a thin unfolded state to obtain dried bamboo leaves.

(2) The dried bamboo leaves obtained from the above step (1) are finely ground to 100 mesh to prepare bamboo leaf powder.

(3) Mix the bamboo leaf powder with the rice flour to make bamboo rice powder so that the rice powder can be completely adsorbed on the bamboo leaf powder. At this time, the excess bamboo leaf powder is removed by sieving.

(4) Mix 1 hop of soju with 1 mal of glutinous rice, soak for 3 ~ 4 days, wash and grind finely. At this time, 1g of rice is added 100g beans.

(5) Knead with glutinous rice flour and add soju to make a counter machine and steam.

(6) When the steam is finished, stir while raising high for a long time with the bat.

(7) Spread the glutinous rice flour on the cutting board, spread the dough about 0.5 cm and harden it slightly. Cut it into 5 cm long and 1 cm wide.

(8) Place a piece of Korean paper on the floor, spread the dough, turn it over and dry it frequently.

(9) Prepare fried oil in two places. One is heated at low temperature and the other is heated to 180 ℃. First, put it in low temperature oil and stir frequently.

At this time, the frying at a low temperature may be fried while raising the temperature of the oil.

(10) After immersing the fried acid in the boiling syrup, take it out immediately and put it in the bamboo leaf tofu powder prepared in the above step (3).

Hereinafter, the present invention is described in more detail by the following examples, but is not limited thereto.

Example 1 . Method of manufacturing bamboo leaf tofu

① Prepare 20 liters of Geumgang allele beans of appropriate size as tofu raw materials, and prepare liver water, calcium sulfate, rapeseed oil, and dried bamboo leaf powder.

② Wash 20ℓ of Geumgang Opal to remove impurities and call it for 5 ~ 6 hours in summer, then grind it with millstone or grinder and add water to get Dumi.

③ Boil the steamed rice for about 30 minutes while boiling. At this time, when foaming occurs, drop rapeseed oil as a defoaming agent. If fishy smell disappears, squeeze it into a sack to make soy milk.

④ When the soy milk cools to 70 ~ 80 ℃, put dry bamboo leaf powder and coagulant to solidify. At this time, the coagulant is prepared by dissolving 10 ~ 15% of the raw water and 20% of the calcium sulfate in 270 ~ 370g of water.

⑤ When the protein is entangled and brown brown water is formed, put it in the tofu box and put it on the pressed stone.

⑥ Cut tangled tofu into a suitable size.

Example 2 . Manufacturing method of bamboo leaf

① Prepare dried bamboo leaf powder, glutinous rice, beans, shochu, fried oil, fried powder.

② Mix dried bamboo leaves powder with rice flour to make bamboo rice powder so that the rice powder can be completely adsorbed on the dried bamboo leaf powder. At this time, the excess bamboo leaf powder is removed by sieving.

③ Mix 1 hop of soju with 1 malt of glutinous rice, soak for 3 ~ 4 days, wash and grind finely. At this time, 1 g of rice is added to 100 g of beans.

④ knead the glutinous rice flour and add soju to make a counter machine and steam.

⑤ When steamed, pull up high for a long time, so that it can be beaten with bat.

⑥ Spread dried glutinous flour on a cutting board, spread the dough about 0.5 cm and harden it slightly. Cut it into 5 ㎝ in length and 1 ㎝ in width.

⑦ Spread Hanji on the floor, spread the dough, turn it over and dry it frequently.

⑧ Prepare fried oil in two places. One place heats oil at low temperature and the other place heats up to 180 ℃ and stirs frequently in low temperature oil.

At this time, the frying at a low temperature may be fried while raising the temperature of the oil.

⑨ After soaking fried acid in boiling syrup, take it out immediately and put it in bamboo leaf rice flour prepared in step ② above.

Example 3 . Manufacturing method with bamboo leaf pruning

① Prepare 100g of flour, 2g of dried bamboo leaf powder, water, salt, ginger juice, and sugar syrup as ingredients for bamboo leaf pruning.

② Mix 100% (1 cup, 200 ㎖) flour with fine sifted flour and mix 2% (2 g) of dried bamboo leaf powder prepared in advance and knead with water, salt, and ginger juice to make a medium and flour dough.

③ Knead the flour into thin 0.2cm thickness, cut 5cm in length and 2cm in width to make three sheaths, put one ear through the center sheath and turn over.

④ Heat the temperature of the oil to 140 ~ 150 ℃ to fry and fry with honey or sugar syrup to make bamboo leaf plum.

Example 4 Method of manufacturing bamboo leaf rice syrup gangjeong

(1) Prepare 830 g of white rice for Gangjeong, 16 g of dried bamboo leaf powder, syrup and sugar as ingredients of bamboo leaf rice syrup gangjeong.

② Dry dried bamboo leaf powder (2 tbsp, 16g), equivalent to 2% of Gangjeong Tobap, mix well with syrup and sugar. At this time, 750 g of starch syrup and 200 g of sugar are mixed.

③ Add 830g of prepared Gangjeong Tobap and mix again with malt.

④ Before the mixture is hardened, spread the oil on a chopping board with a width of 1.2 cm to make a steel plate and solidify it, and then slice it into a size of 2 cm × 4 cm rhombus to complete the bamboo leaf syrup.

In the present situation, bamboo farmers in Damyang area, which is a bamboo scent, have been severely affected by the import of large quantities of cheap Chinese bamboo handicrafts due to the opening of agricultural imports. Bamboo leaf processed foods can increase the income of bamboo growers by enhancing the health of our people and creating high value by using the nutritional chemicals contained in bamboo leaves. In particular, the functional food of the present invention in consideration of the unique pharmacological action of bamboo leaves is expected to be able to utilize the bamboo resources in a larger amount than in the past and ultimately greatly increase the income of bamboo growers.

Claims (1)

1) Take the young bamboo leaves freshly grown from bamboo shoots with the size of 5cm, wash them with cold water, remove foreign substances, dry them for 1 hour in a 40 ℃ hot air dryer, remove residual moisture, and then use 100 ℃ water vapor. Steaming for 10 minutes and drying it in a hot air dryer at 49-51 ° C. for 8 hours in a thin unfolded state to obtain dried bamboo leaves, 2) finely pulverizing the dried bamboo leaves obtained from the above step (1) with 100 mesh to prepare bamboo leaf powder, 3) mixing bamboo leaf powder with rice flour to make bamboo leaf rice flour so that the rice powder can be completely adsorbed on bamboo leaf powder; 4) Mix 1 hop of soju with 1 mal of glutinous rice, soak for 3 ~ 4 days, wash, and grind finely, 5) knead the dough by adding soju to glutinous rice flour 6) When the steam is finished, stir it with a bat and raise it for a long time, 7) Spread the dried glutinous flour on the cutting board and spread the dough about 0.5 cm to slightly harden it, and then write it about 5 cm in length and 1 cm in width. 8) spread the dough on the floor, spread the dough, turn over frequently and dry; 9) Prepare frying oil in two places, one place to heat oil at low temperature, the other place to 180 ℃, stir frequently in low temperature oil, and then stir frequently and transfer to hot oil. 10) Dried bamboo leaf powder, comprising the step of immersing the fried acid in boiling starch and immediately taking it out into the bamboo leaf rice flour prepared in step 3) and attaching the rice flour garnish to the surface of the mountain. Method of producing bamboo leaf containing