KR20110005181A - Recipe for rice cake with black rice and mung beans - Google Patents
Recipe for rice cake with black rice and mung beans Download PDFInfo
- Publication number
- KR20110005181A KR20110005181A KR1020090062757A KR20090062757A KR20110005181A KR 20110005181 A KR20110005181 A KR 20110005181A KR 1020090062757 A KR1020090062757 A KR 1020090062757A KR 20090062757 A KR20090062757 A KR 20090062757A KR 20110005181 A KR20110005181 A KR 20110005181A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- sulgidduk
- black rice
- black
- parts
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 21
- 235000009566 rice Nutrition 0.000 title claims abstract description 21
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title claims 2
- 240000004922 Vigna radiata Species 0.000 title description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title description 4
- 244000013123 dwarf bean Species 0.000 claims abstract description 11
- 235000021331 green beans Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a method for producing sulgidduk using black rice and green beans
The present invention relates to a process for producing sulgidduk that meets the tastes and nutrition of modern people by improving the nutritional imbalance of white rice with unique flavor and texture using black rice and green beans.
Description
Tteok is the representative traditional food of Korea that is steamed or boiled by kneading grain powder.
In general, rice cakes are soaked in water and soaked in rice, then crushed and added with water, salt, and sugar.
It is manufactured through the increase and molding process.
The present invention relates to a sulgidduk using black rice and green beans and a manufacturing method thereof
Tteok is the representative traditional food of Korea that is steamed or boiled by kneading grain powder.
In general, rice cakes are soaked in water and soaked in rice, then crushed and added with water, salt, and sugar.
It is manufactured through the increase and molding process.
However, rice cakes are relatively large compared to Western foods such as confectionary or bread.
It is losing its competitiveness.
The reason for this is as follows.
First, the ingredients of rice cakes are limited, so the flavor and texture
It no longer satisfies the tastes of modern man tamed by Western food.
Second, rice cakes have high content of white rice in their ingredients, resulting in nutritional imbalance.
It is not satisfying the preferences of modern people who have increased interest in diet or adult diseases.
In order to achieve the above object, sulgidduk is made using black rice and green beans.
Making sulgidduk using black rice and green beans has the effect of enriching the flavor of sulgidduk, improving the texture and improving the nutritional imbalance.
The present invention relates to a preparation of sulgidduk using black rice and green beans and a method of manufacturing the same.
Sulgidduk using black rice and green beans of the present invention
10 to 20 parts by weight of water, 1 to 5 parts by weight of salt, 10 to 100 parts by weight of black rice, 5 to 30 parts by weight of mung beans, and 1 to 20 parts by weight of sugar, mixed with 100 parts of rice flour, and then heated to 90 ° C. or higher. Provided a method for producing Sulgidduk using black rice and green beans, which are prepared by steaming for 10 minutes.
Hereinafter, one to describe in detail through a preferred embodiment of the present invention,
The technical gist of the present invention is not limited to the examples.
<Examples>
Sulgidduk of the present invention was prepared as follows.
1.Raw Rice: Washing process using white rice.
2. Soaking process: 1kg of washed rice is placed in the dipping container and filled with 1 ~ 2kg of purified water to soak the rice. The treatment time is usually called by immersion for 3 to 24 hours, depending on the seasonal temperature and the degree of drying of the raw rice.
3.Pulverization process: The rice soaked in water is supported to remove the water and then pulverized by passing it several times through a roller compactor.
4. Mixing process: Mix 100 ~ 300g of water, 50 ~ 300g of mung beans, 100 ~ 1000g of black rice, and 10 ~ 300g of sugar with respect to 1kg of ground rice powder.
5. Steaming process: Mix the mixed rice flour with steam for 0.5 ~ 3 kg / cm for 5 ~ 30 minutes
Heat until the temperature is above 90 ° C.
Sulgidduk using black rice and green beans prepared through the above process
Provides Sulgidduk with rich flavor, improved texture and nutritional imbalance.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090062757A KR20110005181A (en) | 2009-07-09 | 2009-07-09 | Recipe for rice cake with black rice and mung beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090062757A KR20110005181A (en) | 2009-07-09 | 2009-07-09 | Recipe for rice cake with black rice and mung beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110005181A true KR20110005181A (en) | 2011-01-17 |
Family
ID=43612460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090062757A KR20110005181A (en) | 2009-07-09 | 2009-07-09 | Recipe for rice cake with black rice and mung beans |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110005181A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101494278B1 (en) * | 2013-03-13 | 2015-02-26 | 김준귀 | Manufacturing method for toast bean pancakes |
-
2009
- 2009-07-09 KR KR1020090062757A patent/KR20110005181A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101494278B1 (en) * | 2013-03-13 | 2015-02-26 | 김준귀 | Manufacturing method for toast bean pancakes |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Withdrawal due to no request for examination |