KR20060016480A - Method of making glutinous rice cake - Google Patents

Method of making glutinous rice cake Download PDF

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KR20060016480A
KR20060016480A KR1020040064940A KR20040064940A KR20060016480A KR 20060016480 A KR20060016480 A KR 20060016480A KR 1020040064940 A KR1020040064940 A KR 1020040064940A KR 20040064940 A KR20040064940 A KR 20040064940A KR 20060016480 A KR20060016480 A KR 20060016480A
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glutinous rice
rice cake
mulberry leaf
present
mulberry
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KR1020040064940A
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Korean (ko)
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성도중
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성도중
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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

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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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 건조된 뽕잎을 분쇄하여 가루로 만든 다음에 이를 찹쌀떡을 제조할 때 첨가하므로서 일반소비자들이 찹쌀떡을 먹을 때 뽕잎이 보유하고 있는 효능 및 특징을 그대로 섭취할 수 있도록 하고, 또한 상기 찹쌀떡을 냉동 보관하지 않고 실온 보관하므로서 섭취방법 및 섭취시간의 조절이 가능하고 제품 성형의 변화가 없는 뽕잎 찹쌀떡을 제시하고자 한다.
The present invention is to crush the dried mulberry leaf to make a powder and then add it to make a glutinous rice cake so that consumers can take the efficacy and characteristics of the mulberry leaf as it is when eating glutinous rice cake, and also frozen the glutinous rice cake By storing at room temperature rather than storing, it is possible to control the intake method and intake time, and to present a mulberry leaf glutinous rice cake with no change in product molding.

뽕잎, 찹쌀떡, 냉장보관, 반죽Mulberry leaves, glutinous rice cake, cold storage, dough

Description

뽕잎을 원료로 하는 찹쌀떡의 제조방법 및 상기 방법으로 제조된 찹쌀떡{method of making glutinous rice cake}Manufacturing method of glutinous rice cake made from mulberry leaves and glutinous rice cake prepared by the above method

본 발명은 각종 떡종류의 제조방법에 관한 것으로서, 보다 상세하게는 뽕잎을 주성분으로 하여 찹쌀떡을 제조하는 방법 및 상기 방법으로 제조된 찹쌀떡에 관한 것이다.The present invention relates to a method for manufacturing various types of rice cakes, and more particularly, to a method for producing glutinous rice cakes with mulberry leaves as a main component and glutinous rice cakes prepared by the above method.

최근 들어 건강에 대한 일반대중의 관심이 커지면서 생식, 녹즙의 섭취 등이 유행하게 되었으며, 더욱이 풍부한 후라보노이드류를 함유한 천연 녹색 채소를 녹즙 또는 생식의 형태로 섭취하는 인구가 증가하고 있다. 이와 관련하여 녹차도 각종 암과 성인병 등의 현대병의 치료와 예방에 도움이 된다는 의학적 연구결과에 힘입어 그 소비가 지속적으로 늘고 있는데, 이러한 차는 동양인이 대중적으로 선호하는 대표적인 음료로서 다양한 차 원료를 사용하여 차를 제조하려는 시도가 행하여져 왔을 뿐만 아니라 그 맛과 향기를 개선하기 위한 각종 노력이 시도되고 있다.Recently, as the general public's interest in health has increased, the reproduction and intake of green juice have become popular, and moreover, the population of natural green vegetables containing rich flavonoids in the form of green juice or reproduction is increasing. In this regard, the consumption of green tea is steadily increasing thanks to the results of medical research that green tea also helps to treat and prevent modern diseases such as cancer and adult diseases. Attempts have been made to make tea, and various efforts have been made to improve its taste and aroma.

한편 뽕나무는 옛부터 우리 조상들이 누에를 치기 위해 많이 재배해 왔으며, 또한 한방에서는 뽕나무를 뿌리에서부터 나무, 잎, 열매까지 모든 것을 한약재로 이용하였다.On the other hand, mulberry trees have been cultivated since ancient times by our ancestors to slay silkworms, and in the oriental medicine, mulberry trees were used as herbs for everything from roots to trees, leaves, and fruits.

일반적으로 누에의 주요 사료로 사용되어 왔던 뽕잎은 수분과 탄수화물, 단백질 및 25종의 아미노산이 들어 있으며, 한방에서 혈당조절과 배뇨 및 배변기능 향상, 갈증 해소, 탄수화물 및 지방대사촉진, 보호소작용, 고지혈증의 예방 및 감소, 혈중 콜레스테롤의 함량감소, 체조직중 지방축적예방 및 감소, 동맥경화와 중풍, 임포텐츠, 기관지염 및 천식 등을 예방하거나 치료제로 사용되어 왔다. 또한 뽕잎은 비만증, 각기병과 몸이 붓는 증세, 풍, 멍들고 아픈증세, 청맹, 머리가 자라지 않는 증세, 탈항, 종기, 동창, 당뇨치료와 혈압 및 혈당강하, 항암, 노화방지 등에 효과가 있는 것으로 알려져 있다.Mulberry leaves, which have been commonly used as the main feed for silkworms, contain water, carbohydrates, proteins, and 25 amino acids, and control blood sugar, improve urination and defecation, quench thirst, promote carbohydrates and fat metabolism, protect digestive action, and hyperlipidemia. It has been used as a preventive or therapeutic agent for the prevention and reduction of blood cholesterol, decrease of blood cholesterol content, prevention and reduction of fat accumulation in body tissues, arteriosclerosis and stroke, impotents, bronchitis and asthma. In addition, mulberry leaves are known to be effective in obesity, each disease and body swelling, wind, bruises and pains, clarity, headlessness, prolapse, boil, alumni, diabetes treatment, blood pressure and blood sugar drop, anti-cancer, anti-aging have.

또한 뽕나무의 어린 가지에는 술독을 제거하는 아스파라긴산과 알라닌, 뇌속의 피를 잘 돌게 하고 콜레스테롤을 제거하면 노인성치매를 예방해 주는 세린과 타이로신, 혈압강화작용이 있어 뇌출혈, 방사선 장해, 각종 출혈성 질환을 예방해주는 루틴(rutin), 혈압강하작용을 하는 아미노 부티르산 이외에도 탄닌(tannin), 유산과당, 프락토스(fructos), 스타시오스(stacyose), 포도당, 말토스(maltose), 라피노스(raffinose), 아라비노스(arabinos), 자일로스(xylos), 베타-아미린(β-amyrin), 알파-헥사놀(α-hexanol), 크리산세민(chrysanthemin), 쿠드라린(cudrarin), 이소퀘르시트린(isoquercitrin), 모린(morin), 플라보노이드계 등의 성분이 포함되어 있어 폐암, 대장암, 피부암, 자궁암, 간질환, 고혈압 및 뇌졸증 등에 효과가 있는 것으로 알려져 있다.In addition, the young branches of the mulberry tree have good blood flow in the aspartic acid, alanine, and brain to remove alcohol poison. In addition to rutin, blood pressure lowering amino butyric acid, tannin, lactose, fructos, stacyose, glucose, maltose, raffinose and arabinose arabinos, xylos, beta-amyrin, alpha-hexanol, chrysanthemin, cudrarin, isoquercitrin, moline (morin), flavonoids, and other components are included, such as lung cancer, colorectal cancer, skin cancer, uterine cancer, liver disease, hypertension and stroke is known to be effective.

또한 최근에 뽕잎은 영양성분학적으로 식이성 섬유소, 엽록소, 플라보노이 드, 비타민C, 사포닌 유기결합체형 무기질 원소 등을 함유하고 있는 것으로 알려져 이를 재료로 한 기능성 식품 즉, 차나 면종류, 음료수, 아이스크림 등이 개발되어 있다.
Recently, mulberry leaves are known to contain dietary fiber, chlorophyll, flavonoids, vitamin C, and saponin organic binder-type inorganic elements in terms of nutritional ingredients, such as functional foods such as tea, noodles, beverages, and ice cream. Etc. have been developed.

따라서 본 발명의 목적은 뽕잎을 분말화하여 이를 찹쌀떡을 제조할 때 첨가하여 위와 같은 뽕잎의 특징 및 효능을 그대로 구현할 수 있도록 찹쌀떡을 제조하는 방법을 제공함에 있다.Accordingly, an object of the present invention is to provide a method of manufacturing glutinous rice cake so that the mulberry leaf powdered to be added when preparing the glutinous rice cake to implement the features and efficacy of the mulberry leaves as described above.

또한 본 발명의 다른 목적은 상기의 방법으로 제조된 뽕잎 찹쌀떡을 제공함에 있다.In addition, another object of the present invention to provide a mulberry leaf glutinous rice cake prepared by the above method.

본 발명의 또 다른 목적은 뽕잎을 이용하여 우리 나라 고유의 음식인 찹쌀떡을 제조하는 방법 및 상기 방법으로 제조된 찹쌀떡을 제공함에 있다.Still another object of the present invention is to provide a method for producing glutinous rice cake, which is a native food of Korea, and a glutinous rice cake prepared by the method.

상기한 바와 같은 목적을 달성하기 위한 본 발명은, 찹쌀을 세척하고, 건조시킨 다음, 이를 분쇄시켜 찹쌀가루로 만드는 단계와; 상기 찹쌀가루와 뽕잎 가루 및 각종 첨가물을 교반기에 투입한 후, 이를 반죽하고 익힌 다음, 이를 다시 식히는 단계와; 상기 단계를 거친 혼합물과 적앙금을 성형기에 투입하여 찹쌀떡으로 성형하는 단계로 이루어짐을 특징으로 한다.
The present invention for achieving the object as described above, the step of washing the glutinous rice, dried, and then grinding it to make glutinous rice flour; Putting the glutinous rice flour and mulberry leaf powder and various additives into a stirrer, kneading and cooking them, and then cooling them again; Characterized in that it comprises the step of molding the glutinous rice cake by putting the mixture and red mud with the above step into the molding machine.

이하, 본 발명을 구체적으로 설명하기 위해 실시예를 들어 설명하기로 한다. Hereinafter, the present invention will be described with reference to Examples.                     

후술될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 한 개의 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.DETAILED DESCRIPTION In the following detailed description, one representative embodiment of the present invention is set forth in order to achieve the above technical problem. And other embodiments that can be presented with the present invention are replaced by the description in the configuration of the present invention.

우선 본 발명에서는 건조된 뽕잎을 분쇄하여 가루로 만든 다음에 이를 찹쌀떡을 제조할 때 첨가하므로서 일반소비자들이 찹쌀떡을 먹을 때 뽕잎이 보유하고 있는 효능 및 특징을 그대로 섭취할 수 있도록 하는 기술적 사상을 제안한다.First of all, the present invention proposes a technical idea that general consumers can consume the efficacy and characteristics of mulberry leaves as they are when they eat glutinous rice cake by pulverizing dried mulberry leaves to make powder and then making glutinous rice cake. .

또한 본 발명은 찹쌀떡을 냉동 보관하지 않고 실온 보관하므로서 섭취방법 및 섭취시간의 조절이 가능하고 제품 성형의 변화가 없는 뽕잎 찹쌀떡을 제시하고자 한다.In another aspect, the present invention is to provide a mulberry leaf glutinous rice cake that can be controlled by the intake method and intake time by storing at room temperature without storing the glutinous rice cake frozen.

특히 본 발명은 찹쌀을 세척하고 건조시키므로서 상기 찹쌀이 억세지는 현상을 방지하였고, 상기 세척과정에서의 찹쌀 수분 함유량을 최대한 늘리기 위하여 상기 찹쌀을 단 1회 분쇄하여 찹쌀가루로 만들었다. 또한 상기 찹쌀가루와 뽕잎 가루 및 각종 첨가물을 배합하여 반죽하는 교반과정에서는 압력의 차이를 최대한 활용하였고, 교반 후에는 찹쌀 반죽의 탄력검사도 시행하였다.In particular, the present invention prevented the phenomenon that the glutinous rice is suppressed by washing and drying the glutinous rice, and in order to increase the glutinous rice water content during the washing process, the glutinous rice was pulverized only once to make glutinous rice flour. In addition, in the stirring process of mixing the glutinous rice flour, mulberry leaf powder and various additives, the difference in pressure was utilized to the maximum, and after stirring, the elasticity test of the glutinous rice dough was also performed.

부가적으로 본 발명에서는 찹쌀가루와 뽕잎 가루 및 유화제, 소금, 설탕, 밀가루를 교반기에서 반죽하고 익힐 때 순차적으로 투입하므로서(즉, 온도 하락의 차이를 이용하여 상기 첨가물들을 투입하므로서) 찹쌀떡의 맛을 배가시킬 수 있었고, 또한 뽕잎의 효능을 변질시키지 않으면서 뽕잎만의 색상을 그대로 구현할 수 있었다.In addition, in the present invention, the glutinous rice flour and mulberry leaf powder and emulsifier, salt, sugar, flour in the stirrer while kneading and cooking in sequence (that is, by adding the additives using the difference in temperature drop) to taste the glutinous rice cake It was possible to double, and also to realize the color of the mulberry leaves without altering the efficacy of the mulberry leaves.

이때 본 발명의 찹쌀떡을 제조할 때 첨가되는 조성물들은 찹쌀가루 40~50중 량%, 뽕잎 가루 1~9중량%, 적앙금 27~37중량%, 유화제 0.1~1.0중량%, 소금 0.1~1.0중량%, 설탕 12.5~22.5중량%, 밀가루 0.1~1.0중량%로 이루어진다. At this time, the compositions added when preparing the glutinous rice cake of the present invention 40 to 50% by weight of glutinous rice flour, 1 to 9% by weight of mulberry leaf powder, 27 to 37% by weight red salt, 0.1 to 1.0% by weight emulsifier, 0.1 to 1.0 weight of salt %, Sugar 12.5-22.5% by weight, flour 0.1-1.0% by weight.

이하 본 발명의 바람직한 실시 예에 의거 상세히 설명하겠는 바, 상기 본 발명이 실시예에 의해 한정되는 것은 아니다.
Hereinafter will be described in detail based on the preferred embodiment of the present invention, the present invention is not limited by the embodiment.

[실시예 1]Example 1

찹쌀의 수분 함량을 체크하면서 상기 찹쌀을 깨끗이 세척한 다음, 이를 10분 이상을 초과하지 않는 범위 내에서 건조시킨 후, 이를 다시 분쇄시켜 찹쌀가루로 만들었다.The glutinous rice was washed cleanly while checking the water content of the glutinous rice, and then dried within a range not exceeding 10 minutes or more, and then ground again to make glutinous rice flour.

이후 상기 찹쌀가루 45중량%와 뽕잎 가루 4중량% 및 유화제 0.5중량%를 교반기에 투입한 다음, 상기 교반기를 회전시키면서 약 100℃에서 18분 동안 익히면서 반죽하였다.Thereafter, 45% by weight of glutinous rice flour, 4% by weight of mulberry leaf powder and 0.5% by weight of an emulsifier were added to the stirrer, and kneaded while cooking at about 100 ° C. for 18 minutes while rotating the stirrer.

다음 상기 교반기를 가열시켰던 온도를 오프(off)시킨 후, 상기 교반기에 소금 0.5중량%를 첨가한 다음, 이를 자연상태에서 5분간 냉각시키면서 계속해서 반죽한 후, 여기에 다시 설탕 17.5중량%를 첨가하여 녹인 다음, 여기에 다시 밀가루 0.5중량% 투입하여 약 7분 동안 반죽하였다. 이때 상기 7분을 초과하게 되면 반죽이 물러지는 현상이 발생하였고, 시간 이내에는 반죽이 뭉쳐지는 현상이 발생하였다.Next, the temperature at which the stirrer was heated was turned off, and then 0.5 wt% of salt was added to the stirrer, and the dough was continuously kneaded while cooling for 5 minutes in a natural state, and then 17.5 wt% of sugar was added thereto again. After dissolving, 0.5% by weight of flour was added thereto and kneaded for about 7 minutes. At this time, when the dough is exceeded for 7 minutes, a phenomenon occurs in which the dough is receded, and within the time, the dough is aggregated.

이후 반죽된 혼합물을 교반기에서 끄집어낸 다음, 상기 혼합물을 자연상태에서 약 40분 정도 식힌 후, 성형기에 상기 혼합물과 적앙금 32중량%를 넣어 성형한 후, 상기 성형된 찹쌀떡을 20분 정도 냉각시킨 다음, 그 위에 옥수수 전분을 뿌려 찹쌀떡끼리 달라붙는 현상을 방지하였다.Then, the kneaded mixture was pulled out from the stirrer, and the mixture was cooled for about 40 minutes in a natural state, and then, the mixture and red ginseng were added to a molding machine, followed by molding. Then, the molded glutinous rice cake was cooled for 20 minutes. Next, corn starch was sprayed on it to prevent sticking rice cakes.

끝으로 상기 찹쌀떡을 일정단위로 포장한 다음, 이를 냉장 보관하지 않고 실온 보관하여 제품 성형의 변화가 없도록 하였다. 이때 포장재질은 폴리프로필렌, OPP, 일반 포장, 폴리에틸렌 등이 바람직하다.
Finally, the glutinous rice cakes were packed in a predetermined unit, and then stored at room temperature without refrigeration so that there was no change in product molding. The packaging material is preferably polypropylene, OPP, general packaging, polyethylene, and the like.

상술한 바와 같이 본 발명의 실시 예에 따른 뽕잎 찹쌀떡은 다음과 같은 많은 효과를 달성한다.Mulberry leaf glutinous rice cake according to an embodiment of the present invention as described above to achieve many effects as follows.

첫 번째로, 일반소비자들이 본 발명의 찹쌀떡을 먹기을 때 뽕잎 원래의 고유성분(즉, 건강에 유익한 여러 성분)을 그대로 섭취할 수 있는 장점이 있다.First, when the general consumer eats glutinous rice cake of the present invention, the mulberry leaf original intrinsic ingredients (that is, various ingredients beneficial to health) can be intact.

두 번째로, 본 발명의 찹쌀떡은 저렴한 가격이면서도 뽕잎 고유의 성분과 효능을 그대로 살려 섭취할 수 있기 때문에 우리 민족이라면 남녀노소 누구나 즐겨먹는 전통적인 음식으로 각광받을 수 있는 장점이 있다.Secondly, the glutinous rice cake of the present invention has a merit that it can be spotlighted as a traditional food for everyone of all ages.

세 번째로, 일반적으로 찹쌀떡은 현대인이 간편하게 먹을 수 있는 간식용(또는 식품)이기 때문에 본 발명의 찹쌀떡을 먹기만 하여도 당뇨, 중금속, 고혈압, 변비, 콜레스테롤, 노화방지, 예방치료 등의 효과를 어느정도는 달성할 수 있다 할 것이다.
Third, in general, glutinous rice cake is a snack (or food) that can be easily eaten by modern people, so even if you eat the glutinous rice cake of the present invention, diabetes, heavy metals, high blood pressure, constipation, cholesterol, anti-aging, preventive treatment to some extent Will do that can be achieved.

Claims (4)

찹쌀떡을 제조하는 방법에 있어서,In the method of manufacturing glutinous rice cake, 상기 찹쌀떡 제조시 뽕잎 가루를 첨가하여 제조하는 과정으로 이루어짐을 특징으로 하는 뽕잎을 원료로 하는 찹쌀떡의 제조방법.Method of producing a glutinous rice cake made from mulberry leaves, characterized in that the manufacturing process by adding the mulberry leaf powder when manufacturing the glutinous rice cake. 제1항에 있어서,The method of claim 1, 찹쌀을 세척하고, 건조시킨 다음, 이를 분쇄시켜 찹쌀가루로 만드는 제1 단계와;Washing the glutinous rice, drying it, and then grinding it to make glutinous rice flour; 상기 찹쌀가루와 뽕잎 가루 및 각종 첨가물을 교반기에 투입한 후, 이를 반죽하고 익힌 다음, 이를 다시 식히는 제2 단계와;Putting the glutinous rice flour, mulberry leaf powder and various additives into a stirrer, kneading and cooking them, and then cooling them again; 상기 제2 단계를 거친 혼합물과 적앙금을 성형기에 투입하여 찹쌀떡으로 성형하는 제3 단계로 이루어짐을 특징으로 하는 상기 방법.The method comprising the third step of forming a mixture of glutinous rice cake by putting the mixture and red mud with the second step into a molding machine. 제2항에 있어서, 상기 제2 단계는,The method of claim 2, wherein the second step, 상기 찹쌀가루와 뽕잎 가루 및 유화제를 교반기에 투입한 다음, 이를 반죽하고 익힌 후, 여기에 소금을 투입하고 반죽하면서 냉각시킨 다음, 여기에 다시 설탕을 투입하여 녹인 후, 여기에 다시 밀가루를 투입하여 계속해서 반죽하는 과정으로 이루어짐을 특징으로 하는 상기 방법.After adding the glutinous rice flour and mulberry leaf powder and emulsifier in a stirrer, kneading and cooking them, adding salt to it and cooling it while kneading it, and then adding sugar to it to melt it, and then adding flour to it The method, characterized in that consisting of a continuous kneading process. 제1항 내지 제3항 중 어느 하나의 항의 방법으로 제조된 찹쌀떡.Glutinous rice cake prepared by the method of any one of claims 1 to 3.
KR1020040064940A 2004-08-18 2004-08-18 Method of making glutinous rice cake KR20060016480A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100870394B1 (en) * 2007-05-04 2008-11-25 배기석 Red bean paste composition for crucian shaped bread
KR20150059479A (en) 2013-11-22 2015-06-01 인제대학교 산학협력단 Enhancing method texture properties and shelf life of glutinous rice cake by high hydrostatic pressure treatment of gelatinized glutinous rice dough
KR20160053364A (en) 2014-11-04 2016-05-13 함평군 Manufacturing method of Glutinous Rice Cake containing Sweet Pumpkin and Glutinous Rice Cake containing Sweet Pumpkin manufactured by the same
KR20180062179A (en) * 2016-11-30 2018-06-08 화순향토음식연구영농조합법인 Composition for Retrogradation Delay Tteok Comprising Mulberry Leave Powder and Method the Same
KR20180062178A (en) * 2016-11-30 2018-06-08 화순향토음식연구영농조합법인 Glutinous Rice Cake Comprising Mulberry Powder for Retrogradation Delay and Composition & Method the Same

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100870394B1 (en) * 2007-05-04 2008-11-25 배기석 Red bean paste composition for crucian shaped bread
KR20150059479A (en) 2013-11-22 2015-06-01 인제대학교 산학협력단 Enhancing method texture properties and shelf life of glutinous rice cake by high hydrostatic pressure treatment of gelatinized glutinous rice dough
KR20160053364A (en) 2014-11-04 2016-05-13 함평군 Manufacturing method of Glutinous Rice Cake containing Sweet Pumpkin and Glutinous Rice Cake containing Sweet Pumpkin manufactured by the same
KR20180062179A (en) * 2016-11-30 2018-06-08 화순향토음식연구영농조합법인 Composition for Retrogradation Delay Tteok Comprising Mulberry Leave Powder and Method the Same
KR20180062178A (en) * 2016-11-30 2018-06-08 화순향토음식연구영농조합법인 Glutinous Rice Cake Comprising Mulberry Powder for Retrogradation Delay and Composition & Method the Same

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