KR20120024173A - The manufacture method of red pepper souced sticky chinaberry - Google Patents

The manufacture method of red pepper souced sticky chinaberry Download PDF

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KR20120024173A
KR20120024173A KR1020100086915A KR20100086915A KR20120024173A KR 20120024173 A KR20120024173 A KR 20120024173A KR 1020100086915 A KR1020100086915 A KR 1020100086915A KR 20100086915 A KR20100086915 A KR 20100086915A KR 20120024173 A KR20120024173 A KR 20120024173A
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bamboo shoots
sesame
red pepper
pepper paste
glutinous rice
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KR1020100086915A
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Korean (ko)
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김동호
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김동호
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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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • 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
    • A23L3/365—Thawing subsequent to freezing
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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

Abstract

PURPOSE: A producing method of a red pepper paste mixture containing cedrela sinensis shoots is provided to enable eaters to eat the cedrela sinensis shoots without frying. CONSTITUTION: A producing method of a red pepper paste mixture comprises the following steps: mixing red pepper paste with glutinous rice flour; and adding 10-50% of cedrela sinensis shoots or cedrela sinensis shoot slices into the mixture. The size of the cedrela sinensis shoot slices is 0.5-10cm. The red pepper paste can be replaced to curry, black bean paste, or other kinds of paste form sauce.

Description

참죽 고추장 찰 자반의 제조방법{THE MANUFACTURE METHOD OF RED PEPPER SOUCED STICKY CHINABERRY}THE MANUFACTURING METHOD OF RED PEPPER CHARMABAN {THE MANUFACTURE METHOD OF RED PEPPER SOUCED STICKY CHINABERRY}

본 발명은 고추장을 함유한 참죽 찰 자반 및 그 제조방법에 관한 것이다
The present invention relates to sesame porridge with red pepper paste and a method of manufacturing the same.

참죽가공식품은 다양한 종류가 있지만, 그 중 하나인 참죽자반은 전통적으로 참죽순 수확기에 제조하여 건조하여 수확기에 고형의 형태로 만든 후 보관하였다가 식용유로 튀겨서 먹는 형태의 전통식품으로 알려져 있다. 참죽자반은 원료로서 참죽순을 함유하고 있고, 이에 따라 단위 중량 당의 칼로리 저감효과를 기대할 수 있다.
There are various kinds of processed foods, but one of them is traditionally known as a traditional food, which is made by harvesting the traditional bamboo shoots, dried, made into solid form at the harvester, and then fried and fried with cooking oil. Sesame jujube contains sesame jujube as a raw material, and thus a calorie reduction effect per unit weight can be expected.

이러한 참죽자반은 참죽자반을 식용유로 튀겨서 먹을 경우 식용유에 의한 칼로리의 증가를 가져오고 식감이 떨어지며 기호성이 저감하고 자반을 만드는 과정에서 수확기에 한정되고 있고, 자반을 만들 때 고추장을 첨가하는 과정에서 수분이 발생하기 때문에 수작업에 의존하여 가공 및 생산에 어려움이 있었다.
These yam porridges are fried with cooking oil, which increases calories caused by cooking oil, decreases texture, decreases palatability, and is limited to harvesters in the process of making jars, and water in the process of adding red pepper paste when making jars. Because of this, there were difficulties in processing and production depending on manual labor.

본 발명은 고추장을 동결건조하여 찹쌀가루에 혼합함으로써 가공의 편리성을 제공하고 참죽순의 수확기에만 가공할 수 있는 참죽자반을 가공시기의 제약을 없애고 참죽자반이 딱딱하여 식용유로 튀겨먹는 번거로움을 제거할 뿐 아니라 식용유로 튀기는 과정에서 증가하는 칼로리를 막을 수 있다.
The present invention provides the convenience of processing by lyophilizing red pepper paste mixed with glutinous rice flour, eliminating the constraints of the processing time of sesame porridge, which can be processed only in the harvesting season of sesame shoots, eliminating the hassle of frying fried with cooking oil In addition, you can prevent calories from increasing in the process of frying with cooking oil.

참죽찰자반은 참죽나무순의 고유한 향미를 보존하고 수확기에 가공시 반건조상태에는 탄력성있는 식감이 하나의 특징으로 한다. 그러나 상기 항에 기재돤 것과 같이 수확기에 한정된 전통적인 가공이 계절적으로 한정되어 있고 참죽자반 형태로 만들 경우 찹쌀가루에 고추장을 넣어 찹쌀풀을 쑤어 참죽순에 발라 가공, 건조함으로서 찹쌀풀을 만들거나 참죽순을 바르는 과정에 노동력이 많이 들뿐 아니라 건조하여 먹을 때 식용유에 튀김으로서 칼로리가 증가하는 경향이 있다.
Sesame Jakjaban preserves the unique flavor of bamboo shoots, and when it is processed during harvesting season, it is characterized by an elastic texture in the semi-dry state. However, as described in the above paragraph, the traditional processing limited to the harvester is seasonally limited, and when it is made in the form of sesame porridge, it is made by adding red pepper paste to glutinous rice flour and adding glutinous rice paste to the bamboo shoots. Not only is the process laborious, but it also tends to increase calories as fried in cooking oil when dried and eaten.

본 발명품은 고추장을 함유한 참죽찰자반 식품을 그 자체를 씹기 쉽게 할 뿐 아니라 가공시기의 제약을 없애고 가공의 편리성을 제공하며 찰떡형태로 만들어 가공 및 식용의 편리성을 제공하는 것을 목적으로 한다
The present invention aims to provide the convenience of processing and edible by making not only easy to chew sesame rice cake containing red pepper paste, but also eliminating the limitation of processing time, providing convenience of processing, and making it into a rice cake form.

상기 목적을 달성하기 위한 본 발명의 참죽찰자반 식품은 고추장가루를 혼합한 찹쌀가루를 반죽하여 참죽순의 조각 또는 참죽을 넣어 혼입시킨 것을 특징으로 한다
Sesame Jukkjaban food of the present invention for achieving the above object is characterized by kneading the glutinous rice powder mixed with red pepper paste powder to put pieces of sesame sprouts or sesame porridge

본 발명에 있어서 참죽찰자반 식품에 있어서 참죽순 조각 또는 참죽순은 증기나 물로 데친후 냉동시킨 것을 해동하여 조각낸 크기는 길이가 1~5㎝가 바람직하다. 참죽순 또는 참죽조각을 혼입시킴으로서 본 발명의 효과를 보다 효과적으로 발효시키기 위해서는 참죽찰자반 식품의 전체 중량에 대하여 참죽순 또는 참죽순의 조각이 10 ~ 50%인 것이 바람직하다. 또한 본 발명의 참죽찰자반을 랩으로 포장하는 것이 좋다
In the present invention, the size of the slice of the bamboo shoots and the bamboo shoots are thawed by defrosting the frozen bamboo shoots after boiling by steam or water. In order to more effectively ferment the effect of the present invention by incorporating the sesame sprouts or slices of sesame, it is preferable that the pieces of sesame bamboo shoots or sesame seed shoots are 10 to 50% based on the total weight of the sesame seed meal. It is also good to wrap the rice porridge of the present invention in a wrap.

또한 본 발명품은 고추장을 동결건조하여 고추장가루를 찹쌀가루에 혼합하는 공정과 참죽순 또는 참죽순 조각을 혼입하여 참죽찰자반을 만드는 공정을 특징으로 하는 제조공정이다.
In another aspect, the present invention is a manufacturing process characterized by the process of mixing the red pepper paste with glutinous rice powder by freeze-drying the red pepper paste and mixing the pieces of sesame bamboo shoots or sesame bamboo shoots.

본 발명에 따르면 참죽찰자반은 고추장가루를 첨가한 참죽순 또는 참죽순조각을 혼입시켜 제조함으로서 참죽자반을 식용하기위한 식용유에 튀기는 절차없이 쉽게 바로 식용할 수 있음으로서 가공 및 식용의 편리성을 제공하고 가공시기의 제약을 극복하였다
According to the present invention, by making a mixture of sesame bamboo shoots or sesame bamboo sprouts added with red pepper paste powder can be easily edible without frying process in the cooking oil for cooking sesame porridge, provides the convenience of processing and edible processing Overcome the constraints of time

제 1도는 포장을 포함한 참죽 고추장 찰 자반의 정면도Fig. 1 is a front view of red pepper paste with grated red pepper paste

다음은 본 발명의 실시형태에 대하여 도면을 참조하여 설명한다
EMBODIMENT OF THE INVENTION Next, embodiment of this invention is described with reference to drawings.

도1을 참조하면 랩을 이용하여 포장한 본 발명의 일실시형태에 의한 참죽찰자반식품(10)이 도시된다. 참죽찰자반(10)은 고추장첨가 찹쌀가루(11)와 고추장첨가 찹쌀가루(11) 안에 혼입된 복수의 참죽순조각 또는 참죽순(12)을 함유하고 있다
With reference to Figure 1 is shown a sesame porridge patch 10 according to an embodiment of the present invention packaged using a wrap. Sesame Jakjaban 10 contains red pepper paste glutinous rice flour 11 and plural pieces of sesame sprouts or sesame bamboo sprout 12 mixed in red pepper paste glutinous rice flour 11.

고추장첨가 찹쌀가루(11)는 찹쌀가루 이외에 고추장을 동결건조하여 고추장가루를 만들어 소금을 약간 넣고 혼합하여 준비한 후 약간의 물을 주어 골고루 비빈 후 중간체 위에 찹쌀가루를 올려 중간체에 내린다. 그 후 체내린 고추장첨가 찹쌀가루(11)에 약 5% 내외의 설탕을 넣은 후 찜기의 시루 밑을 깔고 설탕을 살짝 뿌린 후 고추장첨가 찹쌀가루(11)를 앉힌다
Gochujang added glutinous rice flour (11) freeze-dried red pepper paste in addition to glutinous rice powder to make red pepper paste powder, add a little salt and mix, prepare a little water, rub evenly and then put the glutinous rice powder on the intermediate to lower the intermediate. Then, add about 5% of sugar to the sifted red pepper paste glutinous rice flour (11), spread the sugar under the steamer of the steamer, sprinkle some sugar, and then sit the glutinous rice flour (11).

참죽순 조각 또는 참죽순(12)은 생 참죽순을 증기 또는 물에 데친 후 물기를 살짝 제거한 후에 냉동 보관한 것으로 참죽순 조각 또는 참죽순(12)은 중량비로 약 22~30%의 수분을 함유한 경우가 좋다 약간의 수분을 함유함으로써 가공 시 질감을 좋게 한다.
Sliced or dried bamboo shoots (12) are stored after freezing the dried bamboo shoots in steam or water, and then freeze. The pieces of bamboo shoots or bamboo shoots (12) may contain about 22-30% water by weight. Contains moisture to improve texture during processing.

참죽순 조각 또는 참죽순(12)의 형상이나 크기는 특별하게 한정하지는 않지만 참죽순 조각 또는 참죽순(12)의 크기는 단면적이 최대가 되는 크기에 있어서 최대길이가 2~5㎝인 것이 바람직하며, 보다 바람직한 크기는 2~3㎝이다. 입자가 너무 크면 자반의 특성상 씹어먹을 때 이물감이 커서 식감이 나빠질 수 있고 반대로 너무 적으면 식감이 나타나지 않을 수 있다
The shape or size of the piece of the bamboo shoots or the bamboo shoots 12 is not particularly limited, but the size of the pieces of the bamboo shoots or the bamboo shoots 12 is preferably a maximum length of 2 to 5 cm in size to maximize the cross-sectional area, more preferred size Is 2-3 cm. If the particle size is too large, the texture of the foreign body may be bad when chewing due to the nature of purple, and if too small, the texture may not appear.

참죽순 조각 또는 참죽순(12)은 고추장첨가찹쌀가루(11)에 혼입되어 있어, 주위가 적어도 일부가 고추장첨가 찹쌀가루(12)에 유지되어 있다. 이러한 형태로 되기 때문에 고추장 첨가 찹쌀가루(11)는 참죽순조각 또는 참죽순(12)이 혼입된 후 찰떡의 형태로 유지된다 A piece of chalcotherm sprout or chalcotherm sprout 12 is mixed with red pepper paste glutinous rice powder 11, and at least a part of the surroundings are held in the red pepper paste added glutinous rice powder 12. Gochujang added glutinous rice flour (11) because it is in this form is maintained in the form of glutinous rice cakes after the shredded or shredded bamboo shoots (12)

솥에 물을 반쯤부은 후 체내린 고추장첨가찹쌀가루(11)와 참죽순조각 또는 참죽순(12)을 안친 시루를 올려놓고 뚜껑을 덮어 20~25분간 쪄낸다
Pour half the water into the pot, put the sichuan pepper paste (11) and sesame seedlings or sesame bamboo shoots (12) on the sieve and cover it with a lid and boil for 20 to 25 minutes.

참죽찰자반(10)이 다 익으면 식용유를 바른 비닐에 펼쳐놓고 통깨를 뿌려놓은 다음 불을 끄고 바로 떡을 꺼내 쏟아부어 시루 밑을 떼어낸다. 불을 끄고 바로 떡을 꺼내야 찜기에 달라 붙지 않는다
When the sesame dumplings (10) are ripe, spread the cooking oil on a plastic sheet, sprinkle sesame seeds, turn off the fire, and immediately take out the rice cake and pour it out to remove the bottom. Turn off the heat and take out the rice cake immediately so it doesn't stick to the steamer

참죽찰자반(10)은 전체 중량에 대한 참죽순조각 또는 참죽순(12)의 비율은 10~50%인 것이 바람직하다. 보다 바람직하게는 25~40%이다. 참죽순조각 또는 참죽순(12)의 비율이 너무 많으면 고추장첨가찹쌀가루(11)가 참죽순조각 또는 참죽순(12)을 충분하게 유지할 수 없게 되어, 포장된 랩(5)을 개봉했을 때 참죽순조각 또는 참죽순(12)이 넘쳐흐르는 경우가 있다. 한편 참죽순 조각 또는 참죽순(12)의 비율이 너무 적으면 후술하는 바와 같이 참죽순 조각 또는 참죽순(12)에 의한 효과가 발현되지 않는다
The rice porridge seedlings 10 is preferably a ratio of 10 to 50% of the slice of chalcotherm or chalcotherm 12 relative to the total weight. More preferably, it is 25-40%. If the ratio of slices of sorghum sprouts or bamboo shoots (12) is too large, the red pepper paste glutinous rice flour (11) cannot keep enough slices of sorghum sprouts or sorghum sprouts (12), and when the packaged wrap (5) is opened 12) may overflow. On the other hand, if the ratio of the piece of the bamboo shoots or the bamboo shoots 12 is too small, as described later, the effect of the pieces of bamboo shoots or the bamboo shoots 12 is not expressed

포장랩(5)은 내부에 쌓여있는 참죽찰자반(10)을 효과적으로 접시에 놓을 수 있는 크기. 예를 들면 내용량이 50~100g 단위로 포장하는 것이 바람직하다
Packaging wrap (5) is a size that can effectively put the sesame jjajakbun (10) stacked inside the plate. For example, it is preferable to pack in 50-100 g units.

랩포장의 참죽찰자반(10)은 예를 들어 다음과 같이 제조할 수 있다
Wrapped rice cake 10 of the wrapping can be manufactured as follows, for example.

우선 통상의 참죽자반을 만드는 경우와 마찬가지로 고추장 첨가 찹쌀가루에 소금을 혼합하여 약간의 설탕을 혼합한 후 참죽순조각 또는 참죽순(12)을 혼합하여 시루에 넣은 후 제조할 수 있다
First, as in the case of making a normal sesame seedlings, salt mixed with red pepper paste-added glutinous rice powder, mixed with a little sugar, and then mixed with pieces of sesame sprouts or sesame bamboo shoots (12) can be prepared after putting them in the shiru.

이어서 만들어진 참죽찰자반(10)을 튜브식의 살균장치를 이용하여 수행하는 것이 바람직하며 120~140℃에 약 3분간할 수 있다
It is preferable to carry out the sesame jjaja 10 made by using a tube type sterilizer and can be about 120 minutes at 120 ~ 140 ℃

살균이 종료된 참죽찰자반(10)은 냉각장치에 의해 약 60~70℃까지 냉각하여 충진포장기를 이용하여 충진포장하거나 랩으로 싸 포장한다. 충진포장은 살균된 내용물 및 살균된 포장제를 이용하여 무균환경하에서 포장을 수행하는 포장이 바람직하다.
After sterilization is completed, the rice porridge (10) is cooled to about 60 ~ 70 ℃ by a cooling device to fill the packaging using a filling packaging machine or wrapped in a wrap. Filling packaging is preferably a packaging that is carried out in a sterile environment using the sterilized contents and the sterilized packaging agent.

포장후 포장된 참죽찰자반을 25℃ 이하까지 냉각하여 경화시킨다. 이에 따라 도1에서 도시한 것과 같은 고추장가루 첨가 찹쌀가루(11)에 참죽순 조각 또는 참죽순(12)이 유지되어 포장랩(5)에 포장된 참죽찰자반(10)을 얻을 수 있다.
After packaging, the packed rice cakes are cooled to 25 ° C or lower and cured. Accordingly, the pieces of sesame bamboo shoots or sesame bamboo shoots 12 are maintained in the red pepper paste-added glutinous rice flour 11 as shown in FIG. 1 to obtain the sesame dumplings 10 packed in the wrap wrap 5.

본 실시형태에서 서술한 것과 같이 소형포장의 참죽찰자반(10)은 시간이나 장소에 상관없이 포장을 개봉하여 주식 혹은 부식 형태로 손쉽게 먹을 수 있는 것도 하나의 특징이다. 따라서 이러한 일반적인 참죽자반은 상온에서 보존이 가능하도록 완전건조하여 그 결과 참죽자반이 건조한 참죽자반을 식용유 등의 유지를 이용하여 튀긴형태로 제공되는 단점을 극복하여 상시 가공이 가능하기 때문에 참죽찰자반(10)은 연질형태로 연중가공이 가능하여 식감이 다른 것이다
As described in this embodiment, the small-packed sesame rice cake 10 is a feature that can be easily eaten in the form of stock or corrosion by opening the package regardless of time or place. Therefore, these general yam porridge is completely dried so that it can be preserved at room temperature, and as a result, the yam porridge is always available to be processed by overcoming the shortcomings of dry yam porridge in the form of fried using oil or oil. 10) is soft and can be processed throughout the year, resulting in a different texture.

본 실시형태의 참죽찰자반(10)은 참죽순 조각 또는 참죽순(12)대신 임의의 허브채소를 첨가하여 독특한 향미를 즐길 수 있는 다양한 형태로 제조가능하다. 또한 고추장첨가 찹쌀가루(11) 대신 임의의 카레 나 짜장 등의 형태를 찹쌀가루에 첨가하여 제조 가공 할 수 있다.
The real bamboo shoots 10 of the present embodiment can be manufactured in various forms in which a unique flavor can be enjoyed by adding any herbal vegetables instead of the real bamboo shoot pieces or the real bamboo shoots 12. In addition, instead of red pepper paste glutinous rice powder (11) may be added to the glutinous rice powder in the form of any curry or jjajang, etc. can be manufactured and processed.

본 실시형태의 참죽찰자반(10)은 고추장첨가찹쌀가루(11)와 복수의 참죽순조각 또는 참죽순(12)이 일체화되어있어 이에따라 고추장첨가찹쌀가루(10)층의 실질적 두께는 얇아진다 . 게다가 고추장첨가찹쌀가루(11)은 참죽순조각 또는 참죽순(12)와 일체와되어있어 일반적으로 참죽자반을 완전건조한 형태로 되었을 때 섬유질과 탄수화물형태의 점성물질이 분리되어 식감을 나쁘게하는 요인을 제거할 수 있다
In the sesame jujubezaban 10 of the present embodiment, the red pepper paste added glutinous rice 11 and a plurality of slices of jujube sprout or sesame bamboo shoot 12 are integrated so that the substantial thickness of the pepper paste added glutinous rice powder 10 becomes thin. In addition, red pepper paste glutinous rice flour (11) is integrated with a piece of sesame sprouts or sesame bamboo shoots (12), and generally, when the rice cake is completely dried, viscous substances in the form of fiber and carbohydrate are separated to remove the factors that worsen the texture. Can

따라서 본 실시형태는 연질의 참죽찰자반(10) 형태로 언제든지 가공하여 제공할 수 있으므로 종래의 참죽자반에서 볼 수 없는 탄력을 제공함으로 이(齒)로 용이하게 씹어 먹을 수 있는 것으로 종래의 참죽자반에서 볼 수 있었던 치아의 손상 위험요인을 제거하였다.
Therefore, the present embodiment can be easily chewed by providing a resilient not seen in the conventional sesame jujube, because it can be processed at any time in the form of soft sesame jujubeo (10). The risk of tooth damage, which was seen in, was removed.

한편 본 실시형태의 참죽찰자반(10)은 랩포장(5)을 포장부위(5a)로부터 개봉하여 필요한 량을 사용한 후 나머지 부분을 재 포장하여 보관함으로서 보관관리의 편의성 및 사용량의 조절이 가능하다 할 수 있다
On the other hand, the chamjukjaja 10 of the present embodiment can be used to open the wrap packaging 5 from the packaging portion (5a), and then use the necessary amount to repackage and store the remaining portion, it is possible to control the convenience of storage management and the amount of use. can do

본 실시형태의 참죽찰자반(10)은 냉동시설에 보관한 후 꺼내어 전자식레인지 혹은 찜솥 등에 넣은후 일정시간 해동작업을 하면 연질형태의 참죽찰자반(10) 형태로 환원되어 편리하게 식용할 수 있도록 제공가능하다. 기존의 참죽자반은 얼리면 탄력이 늘어나거나 수분을 제거하여 완전건조한 경우 부스러지는 단점을 갖는다 이런 점 때문에 보관 후 연질상태로 복귀가 불가능하나 이러한 점이 극복된 것이다
The sesame rice cake 10 of the present embodiment is stored in a refrigerating facility, taken out and put in an electronic range or a steamer, and then defrosted for a certain time so that it is reduced to a soft form of rice porridge rice 10 to be edible conveniently. It can be provided. Existing rice porridge has the disadvantage of elasticity when frozen or dehydrated when completely dried by removing moisture. Because of this, it is impossible to return to a soft state after storage, but this is overcome.

이상 본 발명은 랩포장(5)에 포장된 형태의 참죽찰자반(10)을 예를 들어 설명했지만 본 발명에 의한 참죽찰자반(10)은 포장용지에 봉입하여 충진포장 형태로도 좋다 연질의 형태가 비교적 안정적이어서 어느 형태로든 포장이 가능하다
As mentioned above, the present invention has been described with the example of the bamboo shoot plaque 10 in the form wrapped in the wrap packaging 5, but the rice porridge plaque 10 according to the present invention may be enclosed in a wrapping paper and may be in the form of a packed packing. The form is relatively stable, so it can be packaged in any form

또한 상술한 실시형태는 고추장첨가찹쌀가루(11)에 참죽순조각 또는 참죽순(12)을 혼입한 예를 나타냈지만 고추장첨가찹쌀가루(11)는 고추장 대신 다양한 형태의 가루 형태의 소스 예를 들면 카레 또는 짜장 등의 다양한 형태를 하나 혹은 복수의 형태로 만들어 질 수 있으며 참죽순 조각 또는 참죽순(12)에서 참죽순 대신에 허브향을 내는 다양한 허브채를 이용하여 한종류 혹은 복수의 허브채를 혼합하여 사용할 수 있다. 참죽순 대신 혹은 혼합하여 허브채를 사용하는 경우나 고추장 대신 다른 향신료 가루를 사용한다해도 그 형상 크기 및 함유량은 참죽순이나 고추장을 사용한 마찬가지로 좋다
In addition, the above-described embodiment shows an example in which the red pepper paste glutinous rice flour (11) is mixed with the shredded bamboo shreds or sesame bamboo shoots (12), but the red pepper paste glutinous rice flour (11) is a sauce in the form of various forms of powder, for example curry or Various forms such as jjajang can be made in one or more forms, and one or more herb blades can be used by using various herb blades that give off herb flavors instead of the bamboo shoots in the pieces of chamomile or chamomile (12). . The size and content of the shape of the bamboo shoots or red pepper paste is good even when the herb shoots are used instead of or mixed with the bamboo shoots or when other spices are used instead of the red pepper paste.

Claims (11)

고추장을 함유한 찹쌀가루로 만든 찰 자반에 참죽순의 조각이나 참죽순을 혼입시킨 것을 특징으로 하는 참죽 찰 자반 식품
Sesame rice cakes, characterized by incorporating slices of bamboo shoots or bamboo shoots with glutinous rice flour made from glutinous rice flour containing red pepper paste
청구항1에 있어서 참죽순의 조각이나 참죽순을 특징으로 하는 참죽찰자반 식품According to claim 1, the bamboo shoots food characterized by the pieces of the bamboo shoots and the bamboo shoots 청구항1 또는 2에 있어서 참죽순의 조각 크기는 0.5㎝ ~ 10㎝, 또는 참죽순 전체를 함유한 것을 특징으로 하는 참죽 찰 자반 식품
The slice size of the bamboo shoots of claim 1 or 2 is 0.5cm ~ 10cm, or the whole bamboo shoots, characterized by containing the whole bamboo shoots
청구항 1 내지 3항에서 어느 한 항에 있어서 상기 참죽 찰 자반 식품의 전체 중량에 대한 상기 참죽순 조각 또는 참죽순의 비율이 10~50%인 것을 특징으로 하는 참죽 찰 자반 식품
According to any one of claims 1 to 3 wherein the ratio of the piece of the bamboo shoots or the bamboo shoots relative to the total weight of the bamboo shoots of the bamboo shoots is 10-50%
청구항 1 내지 4항에서 어느 한 항에 있어서 상기 참 찰 자반 식품의 참죽순 조각 또는 참죽순은 생참죽을 증기로 찌거나 뜨거운 물에 데쳐내어 바로 혼입하거나 동결하여 해동하는 것을 특징으로 하는 참죽 찰 자반 식품
According to any one of claims 1 to 4, Charm of bamboo shoots or sesame bamboo shoots of the sesame seed is steamed raw sesame porridge steamed or boiled in hot water to mix immediately or freeze thawing
청구항 1 내지 5항에서 어느 한 항에 있어서
상기 찹쌀가루에 급속 동결 건조한 고추장을 가루내어 혼합하는 것을 특징으로 하는 참죽 찰 자반 식품
The method according to any one of claims 1 to 5
Fast-dried red pepper paste to the glutinous rice flour, characterized in that the powder mixed with sesame porridge
청구항 1 내지 6항에서 어느 한 항에 있어서
랩으로 일정크기의 형태로 만들어진 참죽찰자반을 포장 하는 것을 특징으로 하는 참죽 찰 자반 식품
The method according to any one of claims 1 to 6
Sesame rice cakes, characterized in that packing the rice cakes made in a certain size as a wrap
참죽순 조각 및 참죽순에 고추장을 함유한 찹쌀가루 이용한 찰떡을 혼합하는 공정과 상기 참죽순 조각 및 참죽순을 혼합한 고화하는 공정을 갖는 것을 특징으로 하는 참죽 찰 자반 식품의 제조방법
A method of producing sesame rice cakes, characterized in that it comprises a step of mixing the rice cakes using glutinous rice powder containing red pepper paste and red pepper paste in the bamboo shoots and the bamboo shoots and the step of solidifying the mixture of the bamboo shoots and the bamboo shoots
청구항 8에 있어서 ,
상기 참죽순 조각 및 참죽순인 것을 특징으로 하는 참죽 찰 자반 식품
The method according to claim 8,
Sesame porridge purpura foods, characterized in that the pieces of sesame
청구항 1내지 9항에서 어느 한 항에 있어서
고추장첨가찹쌀가루에서 고추장 대신 카레나 짜장등 유사한 소스를 첨가하여 찹쌀가루에 혼합하여 만든 찰자반식품 또는 그 제조방법
The method according to any one of claims 1 to 9
Chakkaban food made by mixing glutinous rice powder with similar sauce such as curry sauce or jjajang instead of red pepper paste
청구항 1내지 10항에서 어느 한 항에 있어서
참죽순조각 또는 참죽순에서 참죽순 대신에 다른 허브채를 단일한 형태 또는 복수의 재료를 혼합한 형태로 만들어 위의 방법으로 제조 가공한 형태의 찰자반 식품 또는 그 제조방법

The method according to any one of claims 1 to 10
Chalcangban food or method for manufacturing the same, produced by the above method, by making different herbaceous pieces in the form of a single form or a mixture of a plurality of ingredients instead of slices of sesame or sprouts.

KR1020100086915A 2010-09-06 2010-09-06 The manufacture method of red pepper souced sticky chinaberry KR20120024173A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102986770A (en) * 2012-12-26 2013-03-27 雷雨田 Flour product with tender leaves of Chinese toon and preparation method thereof
CN103989134A (en) * 2014-05-28 2014-08-20 贵州旭阳食品（集团）有限公司 Pungent litse fruit chili powder and preparation method thereof
CN106722471A (en) * 2016-12-09 2017-05-31 宝鸡法门寺天马贸易有限公司 A kind of bold and vigorous Chinese toon capsicum of oil and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102986770A (en) * 2012-12-26 2013-03-27 雷雨田 Flour product with tender leaves of Chinese toon and preparation method thereof
CN103989134A (en) * 2014-05-28 2014-08-20 贵州旭阳食品（集团）有限公司 Pungent litse fruit chili powder and preparation method thereof
CN106722471A (en) * 2016-12-09 2017-05-31 宝鸡法门寺天马贸易有限公司 A kind of bold and vigorous Chinese toon capsicum of oil and preparation method thereof

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