KR20070091388A - 기능성 천연색소가 함유된 가래떡의 제조방법 - Google Patents
기능성 천연색소가 함유된 가래떡의 제조방법 Download PDFInfo
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- KR20070091388A KR20070091388A KR1020060020773A KR20060020773A KR20070091388A KR 20070091388 A KR20070091388 A KR 20070091388A KR 1020060020773 A KR1020060020773 A KR 1020060020773A KR 20060020773 A KR20060020773 A KR 20060020773A KR 20070091388 A KR20070091388 A KR 20070091388A
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- rice
- weight
- powder
- persimmon
- rice cake
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Classifications
-
- 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
- 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
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
참가원료 | 쌀가루에 대한 원료 혼합비율 ( 중량% ) | 조직감 | |||
부착성 | 응집성 | 검성 | 씹힘성 | ||
복분자 | 1.0 | 165 | 0.797 | 192 | 183 |
3.0 | 162 | 0.792 | 190 | 183 | |
5.0 | 150 | 0.782 | 186 | 170 | |
10.0 | 121 | 0.779 | 178 | 150 | |
감 | 1.0 | 166 | 0.801 | 193 | 181 |
3.0 | 165 | 0.800 | 190 | 179 | |
5.0 | 152 | 0.798 | 187 | 161 | |
10.0 | 120 | 0.775 | 160 | 140 | |
백년초가루 | 1.0 | 162 | 0.789 | 189 | 180 |
3.0 | 160 | 0.801 | 187 | 177 | |
5.0 | 140 | 0.779 | 170 | 161 | |
10.0 | 119 | 0.746 | 150 | 139 | |
단호박 | 1.0 | 167 | 0.812 | 191 | 180 |
3.0 | 163 | 0.811 | 188 | 175 | |
5.0 | 157 | 0.784 | 170 | 162 | |
10.0 | 146 | 0.762 | 140 | 130 | |
자색고구마 | 1.0 | 166 | 0.801 | 189 | 181 |
3.0 | 165 | 0.799 | 188 | 180 | |
5.0 | 156 | 0.803 | 176 | 164 | |
10.0 | 134 | 0.779 | 169 | 130 | |
쑥 | 5.0 | 165 | 0.799 | 192 | 179 |
10.0 | 164 | 0.788 | 189 | 174 | |
15.0 | 146 | 0.769 | 170 | 150 | |
20.0 | 121 | 0.745 | 140 | 139 | |
흑미 | 0.5:1.0 | 170 | 0.812 | 195 | 185 |
1.0:1.0 | 172 | 0.804 | 193 | 184 | |
1.0:0.5 | 174 | 0.798 | 189 | 180 | |
2.0:1.0 | 161 | 0.788 | 197 | 179 | |
쌀가루 | 100 | 168 | 0.802 | 193 | 184 |
참가원료 | 쌀가루에 대한 원료 혼합비율 ( 중량% ) | 색 | 조직감 | 향 | 맛 |
복분자 | 1.0 | 3.5 | 3.0 | 3.5 | 3.5 |
3.0 | 4.5 | 3.0 | 4.5 | 4.0 | |
5.0 | 3.5 | 3.0 | 4.0 | 4.0 | |
10.0 | 3.0 | 2.5 | 4.0 | 3.5 | |
감 | 1.0 | 3.5 | 3.0 | 3.5 | 3.0 |
3.0 | 4.0 | 3.0 | 3.5 | 3.5 | |
5.0 | 3.5 | 3.0 | 3.5 | 3.5 | |
10.0 | 3.0 | 2.0 | 3.5 | 3.0 | |
백년초가루 | 1.0 | 3.0 | 3.0 | 3.0 | 3.0 |
3.0 | 4.0 | 3.5 | 3.5 | 3.5 | |
5.0 | 4.0 | 3.0 | 2.5 | 3.0 | |
10.0 | 3.0 | 3.0 | 2.5 | 3.0 | |
단호박 | 1.0 | 3.5 | 3.5 | 3.5 | 3.5 |
3.0 | 4.5 | 4.0 | 3.5 | 3.5 | |
5.0 | 4.0 | 3.5 | 3.5 | 3.5 | |
10.0 | 3.5 | 2.5 | 3.0 | 3.0 | |
자색고구마 | 1.0 | 4.0 | 3.0 | 3.0 | 3.5 |
3.0 | 4,0 | 3.5 | 3.5 | 3.5 | |
5.0 | 4.0 | 3.0 | 3.5 | 3.5 | |
10.0 | 3.0 | 3.0 | 3.5 | 3.0 | |
쑥가루 | 5.0 | 3.5 | 2.5 | 3.5 | 3.0 |
10.0 | 3.5 | 3.5 | 3.5 | 3.5 | |
15.0 | 3.0 | 3.0 | 3.0 | 3.0 | |
20.0 | 2.0 | 2.5 | 3.0 | 3.0 | |
흑미 | 0.5:1.0 | 4.0 | 3.0 | 3.0 | 3.5 |
1.0:1.0 | 4.5 | 3.5 | 3.5 | 3.5 | |
1.0:0.5 | 4.0 | 3.0 | 3.0 | 3.0 | |
2.0:1.0 | 3.5 | 3.0 | 3.0 | 3.0 | |
쌀가루 | 100 | 3.0 | 3.0 | 3.0 | 2.5 |
Claims (2)
- 하기 단계를 포함하는 천연색소가 함유된 가래떡의 제조방법:(a) 원료 쌀을 세척하고, 0.2~1중량%의 소금을 처리하여 1~2시간 동안 30 ~45℃의 온도로 침지시키는 단계;(b) 상기 침지시킨 쌀의 물기를 제거하는 단계;(c) 상기 소금 처리된 쌀을 분쇄하고 각각 3중량%의 복분자, 3중량%의 감, 10%중량%의 쑥가루, 3중량%의 백년초가루, 3중량%의 단호박, 3중량%의 자색고구마 혼합시키는 단계;(d) 상기 쌀 혼합물을 시루에 넣고 가열하여 김이 서린 후부터 5~10분 동안 찌는 자숙단계;(e) 상기 자숙시킨 쌀 혼합물을 35~45℃에서 압출성형하는 단계
- 제1항에 있어서, 쌀을 세척할 때 흑미와 흰쌀을 1 : 1 비율로 혼합하여 쌀을 세척하는 단계를 특징으로 하는 천연색소가 함유된 가래떡의 제조방법.
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Cited By (3)
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KR100828089B1 (ko) * | 2007-03-27 | 2008-05-07 | 정덕조 | 흑미와 복분자를 첨가한 꽈배기의 제조방법. |
KR100927834B1 (ko) * | 2008-04-11 | 2009-11-23 | 이해극 | 컬러 가래떡의 제조방법 및 상기 방법으로 제조된 컬러 가래떡 |
KR101375856B1 (ko) * | 2012-04-27 | 2014-03-17 | 김한나 | 떡볶이 떡 및 그 제조방법 |
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KR101288363B1 (ko) | 2011-05-25 | 2013-07-22 | (주)궁전방 | 식이섬유와 함초를 함유하는 기능성 오색 즉석 컵 떡볶이 및 그 제조방법 |
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KR970073373A (ko) * | 1997-09-10 | 1997-12-10 | 홍사균 | 양념을 가미한 종합영양분이 함유된 가래떡 제조방법 |
KR20000030173A (ko) * | 2000-01-24 | 2000-06-05 | 이정순 | 떡볶이용 떡가래 |
KR20020028724A (ko) * | 2000-10-11 | 2002-04-17 | 장덕호 | 혼합곡식 밀가루 제조 |
KR100454698B1 (ko) * | 2002-04-22 | 2004-11-05 | 안승기 | 천연색소로써 백년초를 포함하는 떡 및 그 제조방법 |
KR20050003820A (ko) * | 2003-07-04 | 2005-01-12 | 이재용 | 떡볶이용 떡의 제조방법 |
KR100626864B1 (ko) * | 2003-12-02 | 2006-09-21 | 김희빈 | 과일소 또는 과일고물 제조방법 및 상기 과일소 또는과일고물을 이용한 과일떡 제조방법 |
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KR100828089B1 (ko) * | 2007-03-27 | 2008-05-07 | 정덕조 | 흑미와 복분자를 첨가한 꽈배기의 제조방법. |
KR100927834B1 (ko) * | 2008-04-11 | 2009-11-23 | 이해극 | 컬러 가래떡의 제조방법 및 상기 방법으로 제조된 컬러 가래떡 |
KR101375856B1 (ko) * | 2012-04-27 | 2014-03-17 | 김한나 | 떡볶이 떡 및 그 제조방법 |
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