KR20070045167A - Processing of frozen mellow persimmon - Google Patents

Processing of frozen mellow persimmon Download PDF

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Publication number
KR20070045167A
KR20070045167A KR1020070033555A KR20070033555A KR20070045167A KR 20070045167 A KR20070045167 A KR 20070045167A KR 1020070033555 A KR1020070033555 A KR 1020070033555A KR 20070033555 A KR20070033555 A KR 20070033555A KR 20070045167 A KR20070045167 A KR 20070045167A
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South Korea
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semi
dry
hongsi
weight
sugar
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KR1020070033555A
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Korean (ko)
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홍상선
허재혁
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홍상선
허재혁
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Priority to KR1020070033555A priority Critical patent/KR20070045167A/en
Publication of KR20070045167A publication Critical patent/KR20070045167A/en

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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

본 발명은 중공이 형성된 찰떡 내부에 홍시 및 반건시 조각이 충전되는 식품의 제조방법에 관한 것으로서, 보다 상세하게는 철떡 내부의 중공부에 건조된 반건시 조각이나 홍시를 충전시켜 찰떡의 씹는 식감을 새롭게 제공할 수 있는 특징이 있다.The present invention relates to a method of manufacturing a food filled with hongsi and semi-dried flakes inside a hollow rice cake, more specifically, to provide a new chewing texture of the tteok by filling the dried half-dry flakes or hongsi in the hollow portion of the iron rice cake There are features that can be done.

홍시, 반건시, 홍시 제품 Hongsi, Semi-dry, Hongsi

Description

찰떡 내부에 홍시 및 반건시 조각이 충전되는 식품의 제조방법{Processing of frozen mellow persimmon}Manufacturing method of food filled with slices of Hongsi and semi-dry seaweeds in Cheongduk {Processing of frozen mellow persimmon}

도 1은 본 발명의 실시예에 따른 철떡의 사시도1 is a perspective view of iron rice cake according to an embodiment of the present invention

도 2는 본 발명의 실시예에 따른 반건시의 꼭지 부분을 제거하는 상태의 사시도Figure 2 is a perspective view of a state of removing the faucet portion of the semi-dry in accordance with an embodiment of the present invention

도 3은 본 발명의 실시예에 따른 찰떡 중공부에 홍시 및 반건시 조각을 삽입하는 상태의 사시도Figure 3 is a perspective view of the state of inserting the hongsi and semi-dry pieces in the hollow rice cake according to an embodiment of the present invention

도 4는 본 발명의 찰떡 내부에 홍시 및 반건시 조각이 수용된 상태의 단면도Figure 4 is a cross-sectional view of the red and half dried pieces of the state accommodated inside the mochiokki of the present invention

* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings

10. 반건시 조각 11. 중공부10. Semi-rigid pieces 11. Hollow parts

12. 찰떡 13. 냉동 홍시12. Chakgduk 13. Frozen Hongsi

본 발명은 중공이 형성된 찰떡 내부에 홍시 및 반건시 조각이 충전되는 식품의 제조방법에 관한 것으로서, 보다 상세하게는 찰떡 내부의 중공부에 건조된 반건시 조각이나 홍시를 충전시켜 찰떡의 씹는 식감을 새롭게 제공할 수 있는 식품의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a food filled with hongsi and semi-dried flakes in the inside of the hollow rice cake, more specifically, to provide a new chewing texture of the waxed rice filling the dried half-dry flakes or hongsi in the hollow inside It relates to a method for producing a food that can be.

일반적으로 국내에서 생산되는 감은 연간 20만톤 이상 생산되는 주요 과실이지만, 탄닌성분으로 인해 맛이 떫어서 생과로 이용되기 어려워서 주로 연시나 곶감으로 이용되고 있다.In general, persimmon produced in Korea is the main fruit produced more than 200,000 tons per year, but because of the tannin component is hard to be used as raw fruit is mainly used as a year-end or dried persimmon.

이중에서 곶감은 높은 당함량 뿐만 아니라, 독특한 물성을 갖는 전통 건조식품이지만 다양한 제품 형태를 추구하는 소비성향을 만족시키지 못하고 있다.Among them, dried persimmon is not only high sugar content but also traditional dry food with unique properties, but it does not satisfy the consumption tendency to pursue various product forms.

이에, 본 발명은 생산되는 찰떡 내부에 중공부을 형성시키되, 상기 중공부에는 소정의 형태로 절단된 반건시 또는 냉동된 홍시을 수용시켜 상품성을 획기적으로 향상시킨 찰떡를 제공하고자 하는데 그 목적이 있다.Therefore, the present invention is to form a hollow portion inside the produced glutinous rice, the hollow portion is to provide a glutinous rice cake improved dramatically the merchandise by receiving a semi-dry or frozen hongsi cut in a predetermined form.

상기의 목적을 달성하기 위하여 열풍건조에 의해 형성되는 반건시를 다수개의 조각으로 형성시키되, 상기 반건시의 조각들을 찰떡 내부에 형성되는 중공부에 삽입하는 수단과, 상기 중공부에는 원형 내지 각형 모양의 반건시 조각이나 냉동 홍시를 수용시키는 수단과, 상기 반건시 조각을 갖는 찰떡을 냉동 보관을 통하여 하나의 식품 제품으로 형성할 수 있는 제조방법을 제공하고자 하는 것이다.Means for forming the semi-drying time formed by hot air drying in a plurality of pieces to achieve the above object, and inserting the semi-drying time in the hollow formed in the inside of the mookok, and in the hollow part of the semi-dry half-round It is to provide a means for accommodating a piece or frozen hongsi, and a manufacturing method that can be formed into a single food product through the frozen storage of the rice cake with the semi-dry piece.

이하, 본 발명의 일실시례에 의해 이루어진 구성을 관련하여 상세히 설명하되, 첨부된 도면은 본 발명의 일실시례를 구체적으로 설명하는 예시일 뿐이며, 본 발명의 범위가 도면 또는 상기 도면을 참조한 설명에 의해 제한되거나 한정되는 것은 아니다.Hereinafter, with reference to the configuration made in accordance with an embodiment of the present invention in detail, the accompanying drawings are only illustrative of the embodiment of the present invention in detail, the scope of the present invention with reference to the drawings or the drawings It is not limited or restricted by.

도 1은 본 발명의 실시예에 따른 찰떡의 사시도이며, 도 2는 본 발명의 실시예에 따른 반건시의 꼭지 부분을 제거하는 상태의 사시도이고. 도 3은 본 발명의 실시예에 따른 찰떡 중앙에 홍시 및 반건시 조각을 삽입하는 상태의 사시도이고, 도 4는 본 발명의 찰떡 내부에 홍시 및 반건시 조각이 수용된 상태의 단면도이다.1 is a perspective view of a wax cake in accordance with an embodiment of the present invention, Figure 2 is a perspective view of the state of removing the faucet part of the semi-dry in accordance with an embodiment of the present invention. Figure 3 is a perspective view of a state of inserting the hongsi and semi-dry slices in the center of the mochiokchal according to an embodiment of the present invention, Figure 4 is a cross-sectional view of the hongsi and semi-dry slices are accommodated inside the mochiok of the present invention.

본 발명은 저장성이 증대된 찰떡(12) 내부에 형성된 중공부(11)에 원형 내지 각형 모양의 반건시 조각(10) 또는 냉동 홍시(13)을 수용시켜 하나의 식품 제품으로 완성하게 되었다.The present invention has been completed in a single food product by receiving a semi-dry slice 10 or frozen hongsi 13 of the circular to square shape in the hollow portion 11 formed inside the chakgeok 12 with increased storage.

먼저, 수확된 감은 박피기에 밀착시켜 동력으로 박피한 다음. 별도의 훈증실에 보관시킨 후, 훈증하게 됨과 함께 상기 훈증 된 감은 열풍 건조기에 투입되어 건조를 유도하게 된다.First, the harvested persimmons adhere to the peeler and peel off with power. After being stored in a separate fumigation chamber, the fumigation persimmon is put into a hot air drier and induced drying.

그리고 건조된 감은 저온 저장고에서 발한 시킨 다음 통풍시켜 수분함량 50％ 내외의 반건시로 제조하게 된다.The dried persimmon is percolated in a low-temperature storage and then ventilated to produce a semi-dry at around 50% moisture content.

이와 같은 공정을 통하여 만들어지는 반건시는 별도의 작업대(미도시됨)에 올려지게 되며, 이때 작업자는 자동 또는 수동으로 반건시를 다수의 조각(10)으로 절단 하게 된다.The semi-dry time created through such a process is placed on a separate workbench (not shown), and the operator cuts the semi-dry time into a plurality of pieces 10 automatically or manually.

다음, 찰떡(12) 내부에는 중공부(11)를 형성하게 되며, 이때 상기 중공부(11)는 별도의 중공관을 사용하여 형성하게 되며, 통상적인 스테인레스강 재질로 형성하는 것이 바람직하며, 또한 소정의 직경을 갖게 된다.Next, the hollow portion 11 is formed inside the wax cake 12, wherein the hollow portion 11 is formed using a separate hollow tube, it is preferable to form a conventional stainless steel material, and It has a predetermined diameter.

다음, 상기와 같이 만들어지는 중공부(11)에는 원형 또는 각형 형상의 번건시 조각(10) 또는 냉동 홍시(13)을 수용시키게 된다.Next, the hollow portion 11 made as described above will accommodate the pieces 10 or the frozen hongsi 13 in a circular or square shape.

이때, 찰떡(12)은 노화 지연 효과를 더욱 향상시킬 수 있도록 미분에 아밀로오스 성분은 거의 없고 아밀로펙틱 성분을 많이 함유하고 있는 찹살분과 찰옥수수 전분 등의 찰곡류를 혼합하여 사용하는 것이 타당하다.At this time, it is reasonable to use the wax rice 12 by mixing waxy grains such as glutinous flour and waxy corn starch, which have little amylose component and have many amylopect components in the fine powder so as to further improve the aging delay effect.

그리고, 당류는 떡의 노화를 지연시키고 미생물의 증식을 억제하기 위해 사용하게 되며, 당류는 액당 자체만을 사용할 수도 있으나, 바람직하게는 액당 또는 액상의 당알콜류와 분말당의 당알콜류를 적절한 비율로 혼합하여 사용한다.In addition, the sugar is used to delay the aging of rice cakes and to inhibit the growth of microorganisms, the sugar may be used only liquid sugar itself, but preferably by mixing the sugar alcohol of liquid sugar or liquid sugar powder sugar with an appropriate ratio use.

또한, 액당 또는 액상의 당알콜류는 보습성이 띄어나기 때문에 수분 이동을 최소화함으로써, 떡의 건조화를 방지하여 떡의 노화를 지연시키며, 맥아엿, 트레할로스를 비롯하여 액상 솔비톨, 말티톨, 에리스리톨, 이소말트 등 기타 당알콜류를 사용할 수도 있다.In addition, liquid sugars or liquid sugar alcohols have excellent moisturizing properties, thereby minimizing moisture migration, preventing the rice cakes from drying out, and delaying the rice cakes from aging. Other sugar alcohols can also be used.

본 발명에서 사용되는 찰떡의 구성비율은 찹쌀분 2-30중량％, 찰옥수수 전분 10-30중량％, 액당 또는 액상의 당알콜류 25-40중량％, 분말당 또는 분말상의 당알콜류 15-25중량％, 유화제 1-5중량％, 식염 0.2-1중량％, 주정 0.1-1중량％로 한다.The composition ratio of glutinous rice cake used in the present invention is 2-30% by weight glutinous rice flour, 10-30% by weight waxy corn starch, 25-40% by weight sugar or liquid sugar alcohol, 15-25% by weight sugar or powder sugar alcohol %, Emulsifier 1-5 weight%, salt 0.2-1 weight%, alcohol 0.1-1 weight%.

상기 성분들을 사용하여 본 발명의 찰떡(12)을 아래와 같은 공정을 통하여 만들어진다.Using the above components, the wax cake 12 of the present invention is made through the following process.

제1공정: 찹쌀분과 찰옥수수 전분을 혼합하는 공정Step 1: mixing glutinous rice flour with waxy corn starch

제2공정: 상기 혼합된 성분에 당류 및 당알콜과 액당을 투입하는 공정Second step: adding sugar, sugar alcohol and liquid sugar to the mixed components

제3공정: 상기 혼합된 재료를 원형 또는 각형의 찰떡 모양으로 형성하는 공정Third step: forming the mixed material into a circular or square loaf

제4공정: 상기 찰떡을 반건시 내부에 형성된 중공에 삽입하는 공정Fourth step: inserting the wax cake in the hollow formed inside the semi-dry

제5공정: 찰떡을 갖는 반건시를 냉동 보관하는 공정5th process: the process of freezing and storing semi-drying time with a rice cake

이와 같은 공정을 통하여 제조된 찰떡(12) 내부의 중공부(11)에는 수개의 반건시 조각(10) 또는 냉동 홍시(13)를 형성하게 되므로 자체적인 충분한 노화 및 미생물에 의한 부패가 방지되는 한편 우수한 향미와 조직감을 갖게 된다.Since the hollow portion 11 inside the chalcedok 12 manufactured through such a process forms several semi-dry pieces 10 or frozen hongsi 13, its own sufficient aging and decay by microorganisms are prevented and excellent You will have flavor and texture.

따라서, 본 발명의 찰떡(12) 구조는 전분의 노화와 미생물 번식을 억제함으로써 장기 보존이 가능하면서도 식감을 우수하게 할 수 있는 특징이 있다.Therefore, the structure of the rice cake 12 of the present invention is characterized by being capable of long-term preservation and excellent texture by inhibiting aging and microbial propagation of starch.

이상과 같이 본 발명은 찰떡 내부에 형성된 중공부에 식감이 우수한 반건시 조각을 원형 내지 각형으로 형성하여 수용시킬 수 있는 특징과 함께 장기 보존이 가능한 효과가 있다.As described above, the present invention has an effect capable of long-term preservation with a feature that can form and accommodate a semi-dry piece having excellent texture in the hollow portion formed inside the rice cake in a circular or square shape.

그리고, 본 발명의 제품은 독특한 조직감을 갖고 있어 식감이 우수하면서 더불어 반건시 또는 냉동 홍시와 찰떡의 맛을 모두 맛볼 수 있는 특징이 있다.In addition, the product of the present invention has a unique texture and has a characteristic that can taste both the taste of semi-dry or frozen hongsi and glutinous rice with excellent texture.

Claims (2)

건조에 의해 형성되는 반건시를 다수개의 조각으로 형성시키되, 상기 반건시의 조각들을 찰떡 내부에 형성되는 중공부에 삽입하는 수단과, 상기 중공부에는 원형 내지 각형 모양의 반건시 조각이나 냉동 홍시를 수용시키는 수단과, 상기 반건시 조각을 갖는 찰떡을 냉동 보관을 통하여 식품제품으로 형성시킬 수 있도록 구성함을 특징으로 하는 찰떡 내부에 홍시 및 반건시 조각이 충전되는 식품의 제조방법Means for forming a semi-dry half formed by drying into a plurality of pieces, the means for inserting the semi-dry half pieces into a hollow formed in the inside of the mop, and means for accommodating circular to rectangular shaped semi-dry slices or frozen hongsi in the hollow portion. And, manufacturing method of the food is filled with Hongsi and semi-dry slices inside the rice cake, characterized in that configured to be formed as a food product through the frozen storage of the rice cake having the semi-dry slices 제 1항에 있어서,The method of claim 1, 상기 찰떡의 구성비율은 찹쌀분 2-30중량％, 찰옥수수 전분 10-30중량％, 액당 또는 당알콜유 25-40중량％, 분말당 또는 분말상의 당알콜류 15-25중량％, 식염 0.2-1중랭％, 주정 0.1-1중량％로 형성될 수 있도록 구성함을 특징으로 하는 찰떡 내부에 홍시 및 반건시 조각이 충전되는 식품의 제조방법The composition ratio of the glutinous rice cake is 2-30% by weight of glutinous rice flour, 10-30% by weight of waxy corn starch, 25-40% by weight of sugar or sugar alcohol oil, 15-25% by weight of sugar alcohol or powdered sugar, salt 0.2-1 Method for producing foods filled with Hongsi and semi-dried flakes in Chalcuk, characterized by being configured to be formed in the middle of the cold, 0.1-1% by weight alcohol
KR1020070033555A 2007-04-03 2007-04-03 Processing of frozen mellow persimmon KR20070045167A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101402396B1 (en) * 2012-08-24 2014-06-03 강영로 The glutinous rice cake ice ripe persimmon and its manufacturing method
KR101477902B1 (en) * 2013-04-22 2014-12-30 강영로 Rice cake ice ripe persimmon contained ripe persimmon ice cream and manufacturing method thereof
KR101585188B1 (en) 2015-09-02 2016-01-21 (주)영의정 Method For Manufacturing Dried Persimmon Rice Cake Containing Ripe Persimmon

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101402396B1 (en) * 2012-08-24 2014-06-03 강영로 The glutinous rice cake ice ripe persimmon and its manufacturing method
KR101477902B1 (en) * 2013-04-22 2014-12-30 강영로 Rice cake ice ripe persimmon contained ripe persimmon ice cream and manufacturing method thereof
KR101585188B1 (en) 2015-09-02 2016-01-21 (주)영의정 Method For Manufacturing Dried Persimmon Rice Cake Containing Ripe Persimmon

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