KR20090047421A - The made of rice & barley flour rice cake - Google Patents
The made of rice & barley flour rice cake Download PDFInfo
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- KR20090047421A KR20090047421A KR1020090032531A KR20090032531A KR20090047421A KR 20090047421 A KR20090047421 A KR 20090047421A KR 1020090032531 A KR1020090032531 A KR 1020090032531A KR 20090032531 A KR20090032531 A KR 20090032531A KR 20090047421 A KR20090047421 A KR 20090047421A
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- rice cake
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 71
- 235000009566 rice Nutrition 0.000 title claims abstract description 71
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 31
- 235000013312 flour Nutrition 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 2
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 69
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 241000209219 Hordeum Species 0.000 claims abstract description 30
- 241000196324 Embryophyta Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000002075 main ingredient Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 3
- 239000013589 supplement Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 7
- 235000019991 rice wine Nutrition 0.000 abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000004898 kneading Methods 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000009313 farming Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000012970 cakes Nutrition 0.000 abstract 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 241001070941 Castanea Species 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 235000021329 brown rice Nutrition 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 원은 우리나라 고유음식인 기정 떡을 제조하는 과정에서 쌀, 보리 가루와 기능성 식물의 액즙을 혼합해서 떡을 제조하는 기술이다.
본 원을 실현하기 위해서 쌀과 보리를 가루로 조성해서 반죽을 하면서 기능성 성분이 있는 식물의 액즙과 막걸리를 혼합하여, 찌는 기증 떡의 제조 과정으로서 쌀가루와 보리 가루에 기능성 식물의 액즙과 막걸리를 혼합하여 반죽하고, 일정한 온도를 유지하면서, 부풀리는 과정에서 곡물 가루와 막걸리와 혼합으로 화학작용을 일으켜 알코올과 젖산이 생겨 부드러워 지고 고유의 맛을 내게 하는 것이다.
본원의 기증 떡은 쌀과 보리를 3시간 불렸다가 가루로 구성한 뒤, 기능성 식물의 액즙과 혼합하고, 30℃의 미지근한 물과 막걸리를 떡가루에 조금씩 부어가며 반죽한다.
그리고 반죽의 점도는 손에 쥐면 덩어리가 뚝뚝 떨어질 정도로 반죽 하고 반죽 덩어리를 발효 그릇에 담아 뚜껑을 덮고 25℃ 되는 곳 3시간 동안 숙성시킨다.
이 반죽이 부풀어오르면 주걱으로 저어서 덮어둔다.
떡 반죽이 보글보글 괴어오르면, 떡 시루에 물 적신 한지를 깔고 센 수증기가 피어오를 때 떡 반죽을 3cm두께로 펴서 앉히고 그 위에 밤, 대추, 버섯, 콩 등을 예쁘게 장식한 다음 30분 동안 찌면 현미가루와 보리 가루에 기능성 식물의 액즙 기정 떡이 완성된다.
이와 같은 종래의 기정 떡 찌는 기술을 활용하면서, 현미와 보리 가루와 기 능성 식물의 액즙을 혼합해서 기정 떡을 제조하는 것이 본 발명의 특징이다.
본 원으로 인하여, 종래의 단순한 기정 떡에서 한 단계 높은 차원의 민속 식품을 제조하게 되며, 쌀과 보리 기능성 식물의 액즙으로 제조하는 과정에서 막걸리를 첨가하기 때문에 알코올과 젖산이 생겨 기능성 식품으로 변하게 하는 것으로 새로운 영양식품으로서 효과를 가져올 수 있다.
이 떡을 제조와 유통을 위해서 영농조합을 결성하고, 떡 공장을 만들고 판매유통 시스템을 도입해서 떡을 유통시켜 기능성 우리고유의 먹거리를 산업화 할 수 있을 것이다.
쌀, 보리 가루와 기능성 액즙의 기정 떡, 쌀과 보리 가루, 기능성액즙 혼합, 막걸리 첨가 수증기에 쪄서 제조
This is a technology for making rice cake by mixing rice, barley powder and the juice of functional plants in the process of manufacturing rice cake, Korean native food.
In order to realize this principle, rice and barley are mixed and kneaded, and the juice of the plant with functional ingredients is mixed with makgeolli, and the process of making steamed donated rice cake is mixed with the juice of rice and barley with functional plant juice and makgeolli. Kneading, maintaining a constant temperature, in the process of inflation, chemicals by mixing with the flour and makgeolli to produce alcohol and lactic acid to soften and give a unique taste.
The donated rice cake of the present application is called rice and barley for 3 hours, made up of powder, mixed with the juice of functional plants, and kneading lukewarm water and makgeolli at 30 ° C. little by little in rice cake powder.
And the viscosity of the dough is kneading so that the chunk dripping when held in hand, put the chunks of the dough in a fermentation bowl, cover the lid and aged for 3 hours at 25 ℃.
If the dough swells, cover it with a spatula.
When the rice cake becomes sizzling, spread the rice cake soaked with Korean paper soaked with water, and spread the rice cake dough 3cm thick, and decorate chestnuts, jujube, mushrooms, beans, etc., and steam it for 30 minutes. The juice and rice cake of the functional plant are completed in powder and barley flour.
It is a feature of the present invention to produce a fixed rice cake by mixing brown rice, barley powder and the juice of a functional plant while utilizing the conventional fixed rice cake technique as described above.
Due to the present application, folk food of a higher level is manufactured from conventional simple rice cakes, and alcohol and lactic acid are formed into functional foods by adding makgeolli in the process of making rice and barley juice from functional plants. It can bring a new nutritional effect.
For the production and distribution of this rice cake, a farming association will be formed, the rice cake factory will be established, and the sales distribution system will be introduced to distribute the rice cake so that the functional foods of our native food can be industrialized.
Prepared rice, barley powder and functional juice of rice cake, rice and barley powder, functional liquid juice, steamed rice wine
Description
본 원은 쌀, 보리 가루와 기능성 액즙과 막걸리를 혼합한 민속식품인 기정 떡을 제조하는 방법이다.This application is a method of manufacturing rice cakes, rice cakes, rice flour, barley powder, and functional juice and rice wine.
본원은 우리나라의 민속식품인 기정 떡에 기능성을 부여하고, 천연색을 넣고, 다른 맛을 만들어내는 기능성 기정 떡의 제조기술로서 종래의 기정 떡 제조방법보다도 한 차원 높은 기정 떡의 제조를 위해 쌀과 보리와 기능성 식물의 액즙과 막걸리를 혼합했다.This is a manufacturing technology of functional rice cake which gives functionality to Gijeong rice cake, which is a folk food of Korea, adds natural color and produces different tastes. Rice and barley for the production of rice cake which is one level higher than conventional rice cake production method And mixed with plant juice and sake.
본원의 특징은 기정 떡에 쌀과 보리 가루 및 기능성 식물의 액즙으로 인하여, 각종 영양소가 첨가되도록 하였다는 것이다.A feature of the present application is that various nutrients are added to the rice cake due to the juice of rice and barley powder and functional plants.
따라서 이러한 기능성이 있는 식물의 액즙을 첨가하여 떡가루와 함께 가공 함으로서 색깔이 들어가고 비타민과 다른 영양소와 기능성분이 들어가게된다.Therefore, by adding the juice of these functional plants and processing together with rice cake powder, the color enters, and vitamins and other nutrients and functional ingredients enter.
종래의 쌀과 막걸리로만 제조했던 민속식품 기정 떡의 재료를 변경해서 쌀과 보리, 기능성 식물의 액즙, 그리고 막걸리를 첨가한 복합식품이다.It is a complex food made by changing the ingredients of traditional rice cake made with traditional rice and rice wine, and adding rice and barley, juice of functional plants, and rice wine.
쌀가루는 종래에 사용한 원료이지만 여기에 보리 가루와 색상과 독특한 맛 그리고 기능 성분이 많은 기능성식물의 액즙의 첨가를 특징으로 해서 기정 떡을 제조하는 것이다.Rice flour is a raw material used in the prior art, but is characterized by the addition of barley powder and color, unique taste, and the addition of the juice of functional plants with a lot of functional ingredients to prepare rice cakes.
본원은 종래의 기정 떡 제조방법에서 한 차원 높은 재료로서 보리 가루와 쌀가루 기능성 식물의 액즙과 막걸리를 혼합해서 독특한 제조 방법으로 본원을 해결했다.The present application solved the present invention by a unique manufacturing method by mixing barley powder and rice flour functional plant juice and makgeolli as a high-level material in the conventional rice cake manufacturing method.
본 원은 종래의 쌀가루와 막걸리를 첨가하여 제조하는 방법에서 주원료인 쌀가루 구성에 있어서 쌀가루와 보리 가루와 기능성 식물의 액즙의 혼합원료의 구성비를 100g 포인트로 구성하고 쌀가루와 보리 가루는 각각 45g 씩 합 70g포인트로 구성하고, 기능성식물의 액즙은 15g 포인트로 구성하게 된다.In this method, the composition of rice flour, which is the main raw material, in the method of manufacturing by adding conventional rice flour and rice wine, consists of 100g points of the mixture of rice flour, barley powder and juice of functional plant, and 45g each of rice flour and barley powder It consists of 70g points, and the juice of the functional plant is composed of 15g points.
또한 발효 주재료인 막걸리는 전체구성의 15g 포인트로 구성하게 된다..In addition, makgeolli, the main ingredient of fermentation, is composed of 15g points of the whole composition.
이렇게 혼합된 쌀과, 보리의 가루에 30℃의 미지근한 물과 막걸리와 기능성 식물의 액즙으로 반죽하게 되며, 이렇게 반죽된 떡 가루를 25℃의 온도를 유지하면서 3시간 숙성시키고, 떡가루를 3cm 두께로 떡시루 위 한지에 깔고 200℃ 온도로 30분간 찌면 된다The mixture of rice and barley is kneaded with lukewarm water at 30 ° C, sake of makgeolli and functional plants, and the rice cake is aged for 3 hours while maintaining a temperature of 25 ° C. Spread on Korean paper on top of rice cake and steam for 30 minutes at 200 ℃
본원으로 인하여, 종래의 단순한 기정 떡에서 한 단계 높은 차원의 민속 식품으로 변모하여 제조하게 되며, 쌀과 보리의 가루 기능성 식물의 액즙으로 제조하 는 과정에서 막걸리를 첨가하기 때문에 알코올과 젖산이 생겨 기능성 식품으로 변하는 것으로 새로운 영양식품으로서 효과를 가져올 수 있다.Due to the present application, it is transformed into a folk food of a higher level from a conventional simple rice cake, and is made of alcohol and lactic acid because of the addition of rice wine in the process of preparing the juice of flour and functional plants of rice and barley. Changing to food can bring new nutritional benefits.
또한 보리 가루와 기능성 식물의 액즙이 특이한 향을 내게 하고, 비타민과 별다른 영양소를 별도로 첨가하지 않아도 되는 기능성 식품으로서 효과를 얻을 수 있다.In addition, barley powder and the juice of the functional plant gives a unique aroma, and can be obtained as a functional food without the addition of vitamins and other nutrients separately.
본원을 실시하기 위해서는 쌀과 보리, 기능성 식물의 액즙의 구성비율과 막걸리의 구성비율로 혼합하여 쪄내는 가공단계를 위해 부호별 명칭을 설정하고 그에 따라서 제조 공정을 시행한다.In order to carry out the present application, the name of each code is set for the processing step of mixing boiled rice and barley, and the ratio of the constituent juice of the functional plant and the makgeolli, and the manufacturing process is performed accordingly.
본 원의 실시를 위한 부호별 주요명칭Major Names by Code for Implementation of the Application
본원을 실현하기 위해서 우리 농산물인 쌀과 보리 기능성 식물의 액즙을 원료로 하여, 쌀가루를 부호(1)로 하고, 보리 가루를 부호(2)로 하며, 기능성 식물의 액즙을 부호(3)로 한다. 주재료인 발효성분인 우리나라 민속주 막걸리를 부호(4)로 설정하여 제조공정에서 필요한 부속 재료인 기증 떡을 찔 때 필요한 한지를 부호(5)로 하여 떡시루 각 층마다 상하로 깔아 기정 떡을 제조하게 된다.In order to realize the present application, the juices of rice and barley functional plants, which are our agricultural products, are used as raw materials, the rice flour is denoted by symbol (1), the barley powder is denoted by symbol (2), and the juice of functional plants is denoted by symbol (3). . Korean fermented rice wine, which is a fermented ingredient that is the main ingredient, is set as code (4), and the Korean traditional rice cake is laid up and down for each layer of rice cake base with Korean paper (5) needed for steaming donated rice cake, which is necessary for the manufacturing process. .
쌀가루와 보리 가루는 주원료의 구성비는 전체 100g로 할 때 쌀가루 부호(1)과 보리 가루 부호(2)는 각각 45g 계 70g 포인트로 구성하고, 기능성식물의 액즙 부호(3)는 15g 포인트의 비율에 의해 혼합해서 30℃의 미지근한 물로 반죽하고, 전 체 구성비의 15g 포인트로 막걸리 부호(4)를 첨가하는 단계와, 반죽을 25℃의 온도를 유지해서 3시간 숙성시킨 후 떡시루에 3cm 두께로 깔고 떡시루 위, 아래에 한지 부호(5)를 깔아 앉치고, 떡시루에 200℃의 열을 가해 30분간 찌개 된다.When rice flour and barley flour are composed of 100g of main ingredients, the rice flour code (1) and barley powder code (2) each consist of 45g-based 70g points, and the juice code (3) of functional plants is at a ratio of 15g points. By mixing, kneading with lukewarm water at 30 ° C, adding makgeolli code (4) to 15g points of the total composition ratio, aging the dough at 25 ° C for 3 hours, and then spreading the rice cake with 3cm thickness. Hanji code (5) is laid on the top and bottom, and 200 ° C heat is applied to the rice cake soup for 30 minutes.
쌀, 보리 가루와 액즙이 첨가된 기정 떡이 완성되면, 일반 한지 포장으로, 상품화하고, 이를 구매한 소비자를 상대로 한 민속식품으로서 먹거리 사업을 할 수 있으며, 이를 전문으로 하는 영농조합을 설립하며, 계통 출하를 통해서 소비자에게 판매하는 유통제도를 도입하면 산업으로 충분히 이용 하게된다.Once the rice cake with rice, barley powder and juice is added, it is possible to commercialize it as a general Korean paper package, to do food business as a folk food for consumers who have purchased it, and establish a farming association specializing in it. Introducing a distribution system that sells to consumers through system shipments makes full use of the industry.
[제1도] 는 쌀, 보리 가루와 기능성 액즙의 기정 떡[Figure 1] The Rice Cake with Rice, Barley Flour and Functional Juices
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| KR1020090032531A KR20090047421A (en) | 2009-04-13 | 2009-04-13 | The made of rice & barley flour rice cake |
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| KR1020090032531A KR20090047421A (en) | 2009-04-13 | 2009-04-13 | The made of rice & barley flour rice cake |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101475457B1 (en) * | 2014-07-30 | 2014-12-22 | 정광균 | Manufacturing method of fermented whole grain rice cake composition and fermented whole grain rice cake composition obtained therefrom |
| KR101476109B1 (en) * | 2014-07-30 | 2014-12-23 | 정광균 | Manufacturing method of rice cake composition comprising whole grain barley and barley bits and rice cake composition obtained therefrom |
| KR101476110B1 (en) * | 2014-07-30 | 2014-12-23 | 정광균 | Manufacturing method of rice cake composition comprising whole grain brown rice and brown rice bits and rice cake composition obtained therefrom |
| KR20220012467A (en) * | 2020-07-22 | 2022-02-04 | 임미선 | Manufacturing Method of Steamed Bread using Brown Rice |
| KR102357927B1 (en) * | 2021-06-22 | 2022-02-08 | 오호창 | Manufacturing method of steamed rice cake |
| KR20220027343A (en) * | 2020-08-26 | 2022-03-08 | 농업회사법인 주식회사 고운블랙 | Method for producing bar rice cake using Aurea Helianthus |
-
2009
- 2009-04-13 KR KR1020090032531A patent/KR20090047421A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101475457B1 (en) * | 2014-07-30 | 2014-12-22 | 정광균 | Manufacturing method of fermented whole grain rice cake composition and fermented whole grain rice cake composition obtained therefrom |
| KR101476109B1 (en) * | 2014-07-30 | 2014-12-23 | 정광균 | Manufacturing method of rice cake composition comprising whole grain barley and barley bits and rice cake composition obtained therefrom |
| KR101476110B1 (en) * | 2014-07-30 | 2014-12-23 | 정광균 | Manufacturing method of rice cake composition comprising whole grain brown rice and brown rice bits and rice cake composition obtained therefrom |
| KR20220012467A (en) * | 2020-07-22 | 2022-02-04 | 임미선 | Manufacturing Method of Steamed Bread using Brown Rice |
| KR20220027343A (en) * | 2020-08-26 | 2022-03-08 | 농업회사법인 주식회사 고운블랙 | Method for producing bar rice cake using Aurea Helianthus |
| KR102357927B1 (en) * | 2021-06-22 | 2022-02-08 | 오호창 | Manufacturing method of steamed rice cake |
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