KR20130033594A - Method of making synurus deltoides nakai cake and a synurus deltoides nakai cake produced by the same - Google Patents

Abstract

PURPOSE: A manufacturing method of Synurus deltoids rice cake is provided to use pulverized and dried Synurus deltoids powder without boiling as a material for containing taste, smell, color, and characteristic nutrient of Synurus deltoids. CONSTITUTION: A manufacturing method of Synurus deltoids rice cake comprises a step of removing impurity by removing stem from Synurus deltoids and wash only the picked Synurus deltoids leaves; a step of drying the Synurus deltoids removed impurity using dryer for a constant time without boiling process in a low temperature; A step of manufacturing Synurus deltoids powder by pulverizing the dried Synurus deltoids which put into a pulverizer; a step of generating rice powder by removing moisture and pulverizing rice with a pulverizer after washing and soaking rice with water; A step of generating mixture of Synurus deltoids powder and rice powder at a volume ratio of 50:50 by putting in a centrifugal mixer; and a step of steaming the mixture using the steamer. Synurus deltoids is dried at a temperature of 25-35>= using cold wind low temperature dryer for 24-48 hours. [Reference numerals] (1) Step of preparing Synurus deltoids; (2) Step of removing water; (3) Step of drying; (4) Step of pulverizing; (5) Step of preparing rice; (6) Step of pulverizing rice; (7) Step of mixing the Synurus deltoids powder and rice; (8) Step of manufacturing Synurus deltoids rice cake; (9) Step of freezing and cutting;

Description

Method of making Suri Tteok cake and Suri Tteok cake prepared according to the method {Method of making Synurus deltoides Nakai cake and a Synurus deltoides Nakai cake produced by the same}

The present invention relates to a repair squirt cake and a method of manufacturing the same, and more particularly, by using dried dried squirt powder powdered without drying the squirt as a raw material to prevent the destruction of the nutrients contained in the squirt, inherent nutrients It relates to a rice cake containing it as it is and a manufacturing method thereof.

Surume is a chrysanthemum and perennial herb, also known as ginseng, rice cake, and mountain vine. It is distributed in Korea, China, Japan, and Siberia. It grows up to 1m high and has a vertical line with shallow grooves on the stem, and has white hairs. Leaves are alternate, egg-shaped or oval-shaped, close to eggs, with long hairs. Teeth at edges; white soft hairs dense on back of leaf. In August-September, 5cm diameter purple-brown flowers bloom and face the ground. The muzzle is covered with white hairs, and the stalk leaves are lushly enclosed around the flowers, and the stalk leaves are pointed at the ends. Fruits are long oval, with a capsule. Suri Feng Tteok (Suri Tteok Tteok) made by putting young leaves in rice cake is Dano's season food.

The periwinkle is a perennial herb with small leaves, round, white-backed arachnid. Usually, when making rice cakes, the young leaves of squirt are made. Suri Tteok boils this squirt and makes a “family”, and grinds it with non-glutinous rice. Repair sculpting means 'foot', which is squeezed in cold water several times and squeezed in a sieve to squeeze the guernsey. Soi-shuri chops are finely ground with non-glutinous rice that has been called for more than 10 hours. You can mix the sugar syrup with the powder and put it in a sieve.

In the sprouts, carotene and vitamin B complex, which is the mother of vitamin A, are relatively evenly contained in calcium and iron. Vitamin C in medicinal herbs helps to break down alcohol, and vitamin B2 can also help with liver detoxification. Promotes blood circulation, pain in muscles and joints, back pain and headaches are effective. Drunken herbs are more effective for chronic diseases than acute diseases.

In the conventional method for preparing shu tteok, the process of boil squirt was essential. In other words, the conventional method for manufacturing shu tteok-bokki includes boiled chopped odor and then crushed it to cook together with glutinous rice to prepare tteok. As such, inherent flavor, aroma, and color contained in the odor are attenuated in the process of boiling the odor, in particular, there is a problem that destruction of nutrients occurs.

In addition, when storing the odor is usually stored in a frozen state is not only difficult to store for a long time, but also causes a lot of problems in terms of economical cost of storage.

In order to solve the problems of the prior art as described above, in the present invention by using the dried malodor powder powdered by drying without boiling the malodor as raw materials, the natural taste, fragrance, color, and inherent nutrients contained in the malaria An object of the present invention is to provide a rice cake and a method for producing the same.

In order to achieve the object of the present invention as described above, the present invention provides a method for producing Suri-chinokguk using dried dried squirt powder powdered by drying without boiling squirt and raw squirt cake prepared by such a manufacturing method. .

More specifically, the present invention is to remove the stem by removing the stem of the odor and only picking fine leaves to remove impurities; Removing moisture from the outer leaves using a centrifuge; Drying at low temperature for 24 hours to 48 hours using a cold air low temperature dryer without boiling the odor; Placing the dried malodor in a grinder to finely grind to form a malodor powder; Washing the rice two or more times, soaking for 8 hours or more and removing moisture by holding the rice; Putting rice into a grinder and grinding; Mixing the ground rice with the dried malodor powder in a 50:50 volume ratio to form a mixture of rice and malodor powder; Steaming the mixture; And then it puts in a mold to provide a method for producing a repair cake comprising the step of rapid freezing.

In another aspect, the present invention provides a repair cake prepared by the above production method.

Since the method of manufacturing repair cakes according to the present invention does not have a process of boiling it, the taste, aroma, color, texture and nutrients inherent in the repair can not be destroyed, thus providing a repair cake containing all of the nutrients unique to the repair. .

In addition, by drying the odor without boiling the odor, there is an advantage that can be stored for a long time in a state containing the odor without breaking the nutrients unique to the odor.

1 is a flow chart illustrating a manufacturing process of maori bokko according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Hereinafter, some embodiments of the present invention will be described in detail through exemplary drawings.

It should be noted that, in adding reference numerals to the constituent elements of the drawings, the same constituent elements are denoted by the same reference symbols as possible even if they are shown in different drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

Example

The inventors of the present application have studied a method for producing crumb cake, which contains the taste, aroma and color of the crumb as it is without destroying the nutrients inherent in the crunch.

Through this, it was found the best method for preparing shukdokchi for achieving the above object of the present invention.

In the following, embodiments of the method for producing sakchiokchi according to the present invention will be described in detail, and the following examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

One. Repair  Preparation phase

Harvesting narcissus herbs that live in nature or harvesting cultivated herbs.

From the harvested odor, the stems are removed and the fine leaves are picked and washed with water to remove impurities. When washing, be careful not to damage the leaves of the medicinal herbs, and wash several times with running water.

2. Drying Step

The odor removed from the impurities by washing is not left for a long time at room temperature, and the moisture of the odor outer leaves is removed using a centrifuge. If left at room temperature may cause a problem that the inherent taste, aroma and color of the odor is reduced.

3. Drying Step

The dried odor is dried in a low temperature for more than a certain time using a dryer. In particular, the present invention does not have a process of boiling odor. Dry odors do not boil, preventing the destruction of odors inherent in taste, color, aroma and nutrients.

As the drying method, vacuum freeze drying, hot air drying, cold air low temperature drying, natural drying, and far-infrared drying may be used.

<< Vacuum Freeze Drying >>

Vacuum freeze drying is a drying method for preserving the nutrients of the dried product as much as possible after washing the dried product and quenching to about -40 ° C. or lower and vacuum drying. Freeze drying can eliminate most of the problems that can occur when drying in a liquid state. The benefits of lyophilization include: a) minimizing and inactivating damage to heat-sensitive materials, b) forming a structure that facilitates moisture penetration and brittleness, c) enabling precise and clean filling, and d) fast and complete rehydration ( Re-hydration is possible. On the other hand, the disadvantages are: a) expensive equipment (more than three times more expensive than other drying methods), b) high energy costs (more than 2-3 times more than other drying methods), and c) long processing times. . Therefore, the freeze-drying equipment is billions of won, and the cost of drying is not easy.

<< Hot air drying >>

Hot air drying is generally performed by using a hot air dryer for about 12 hours at about 60-80 ℃, which takes less time than natural drying, but requires a drying facility, and the material tends to discolor in the drying process depending on temperature. There is this.

The hot air drying used in the air-drying dryer and the air-floating dryer is a convective heat transfer method that evaporates moisture by contacting heated air with the dry items, and its use range is considerably wider than the drying method using conduction heat or radiation heat. Ventilation dryers using hot air are applied to dry granular, flake, plate, sheet, and short fiber materials by drying by passing heated air through the gap of the dry material layer. Since the contact area with the dry material is large and the diffusion distance of the internal moisture is short, the efficiency is higher than that of parallel flow drying in which hot air passes through the material surface in parallel. However, the drying efficiency can be improved in the case of the dried material with a suitable porosity, but the pressure loss is large in the case of a material or plate material with a small porosity. In addition, the drying speed of the aeration dryer is determined by the temperature and humidity of the heating air, and the energy loss is large because the residence time of the heating air is short and the amount of heat the exhaust gas carries out (the sensible heat of the air and the latent heat of the water vapor) is large. have. In general, the hot air drying process uses most of the heat stored in the temperature rise of the building and evaporates water, and since most of the hot air is discharged as it is except heat loss, the exhaust air of the humid air is higher than that of other drying methods. There is also a big disadvantage of energy loss because the heat is also large.

<< cold air low temperature drying >>

Cold wind low temperature drying is a method of drying at a low temperature, if the low temperature usually means about 30 ℃. The higher the drying temperature, the shorter the drying time is, the drying cost is saved, but drying by high temperature (more than 55 degrees) is not desirable because some of the nutrition (enzyme) of the dry matter is lost. Cold air low temperature drying has the advantage of low cost, there is little destruction of taste, flavor, shape, and nutrients during drying.

<< Natural Drying >>

Natural drying is a method of drying in a natural state, there is a possibility of contamination due to the hygiene state when drying, there is a problem that the destruction of nutrients occurs during natural drying because it takes a long time to dry.

<< Far infrared drying method >>

Far-infrared heating is energy transfer by radiation and is different from heat transfer and energy transfer by convection, so that the heating material can be directly and completely heated without heating the medium in the middle. Far infrared rays are absorbed rays with a wavelength of 4 ~ 1000u among the sun's rays, penetrating 80 times deeper than normal heat. It can be uniformly dried by direct heating by far-infrared rays and there is little disintegration of pigment, so there is no discoloration and there is no change in quality, so nutritional value or specific ingredients are maintained. However, the far infrared drying method also has a problem that the drying cost is expensive.

In the present invention, although the cost is low, the cold air low temperature drying method which hardly destroys the inherent taste, aroma, color, and nutrients during drying is used, but is not limited thereto.

It can be dried for 24 ~ 48 hours at a temperature of about 25 ~ 35 ℃ using cold air low temperature dryer to prevent the destruction of natural color and nutrients.

4. Crushing Step

The dried odor is put in a grinder and finely pulverized to produce a odor powder, which is then sealed under vacuum and stored at low temperature.

5. Rice Preparation Steps

The rice is washed two or more times, soaked for at least eight hours, and then drained.

6. Rice flour producing step

Put the rice in the grinder and grind.

7. Mixing of odor powder and rice flour

The milled rice and the dried malodorous powder are placed in a centrifugal mixer in a 50:50 volume ratio to mix with each other to produce a mixture of the milled rice and malodorous powder.

8. Suri Tteok  Manufacturing stage

The mixture of the pulverized rice and the hydraulic odor powder is steamed using a steamer equipped with a mold to prepare the repair tteok.

9. Freezing and Cutting Steps

Rapidly freeze the mold of the steamer, cool down the cake, and cut it, and put it in an individual package.

Hereinafter, the configuration and features of the present invention will be described in more detail with reference to Comparative Examples and Preparation Examples of the present invention. The protection scope of the present invention is not limited to the following examples.

Comparative example  : According to the conventional method Suri Tteok  Produce

According to the conventional method for preparing shuokjik, after washing the collected squid, it was boiled in boiling water at 100 ℃ for 15-25 minutes and rinsed in clear water. Thereafter, the odor was pulverized, and the pulverized odor was mixed with pulverized rice flour to produce a mixture of odor and rice flour, and the mixture was then steamed using a steam machine to prepare a odor cake.

Manufacturing example  : According to the invention Suri Tteok  Produce

1) Preparation for repair odor

After harvesting the natural or artificially grown squirt, the stems were removed and washed with water, picking only the stalk leaves.

2) Remove odor blade bite

The washed odor leaves were dried at room temperature for a long time without using the centrifuge to remove moisture from the leaves.

3) drying step

The cold odor leaf was dried for 24 to 48 hours at a temperature of about 25 ~ 35 ℃ using a cold air low temperature dryer. At this time, the odor was dried without boiling.

4) grinding step

The dried odorous leaves were put in a grinder and finely pulverized to prepare a odorous powder, which was sealed under vacuum and stored at low temperature.

5) Prepare Rice Flour

The rice was washed 2-3 times, soaked in water for 8-10 hours, and then drained. Then put into a grinder and pulverized to produce rice flour.

6) Produce mixture of crumb powder and rice flour

The hydraulic odor powder and rice flour were mixed in a centrifugal mixer at a volume ratio of 50:50 to produce a mixture of the hydraulic odor powder and rice flour.

7) chopped the mixture into pieces

Using the steaming machine equipped with a mixture mold of the crumb powder and rice flour was prepared crunch rice cake.

8) freezing and cutting

When the process of steaming the mixture of the odor powder and rice flour using a steamer is completed, the mold of the steam machine is rapidly frozen to cool the chopped rice cake, then cut and individually packaged.

Experimental Example

Compared to the chopped rice cake prepared by the conventional manufacturing method including the process of boiling chopped chopped rice cake prepared according to the present invention using the dried chopped powder without the process of boiled chopped odor. The comparison was carried out by sensory evaluation. The sensory test was performed by analyzing the color, aroma, texture, and overall acceptability of the Tsui-chiteok (5 points) and the lowest score (1 point).

division Color incense Texture Overall preference Comparative example 2.0 2.3 1.2 2.8 Example 3.5 4.6 3.5 4.8

Table 1 shows the results of the conventional manufacturing method and the color, aroma, texture, and overall acceptability of Suri Tteok prepared by the manufacturing method according to the present invention. Overall, the color and texture were found to be excellent for the crunch cake prepared according to the present invention, especially the crunch cake prepared according to the present invention in terms of the unique flavor of the crunch. The overall taste degree according to the present invention was obtained overall excellent score.

Although the preferred embodiments of the present invention have been shown and described above, the present invention is not limited to the specific preferred embodiments described above, and the present invention belongs to the present invention without departing from the gist of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such changes are within the scope of the claims.

Claims (3)

Removing the stem from the odor and washing only the odor leaves to remove impurities;
Drying the odorous leaves from which impurities have been removed, at a low temperature for a predetermined time or more using a dryer, without undergoing a boiling process;
Preparing dried malodor powder by pulverizing the dried malodor leaf in a grinder;
Washing rice with water, soaking in water, then removing water and pulverizing with a grinder to produce rice flour;
Mixing the rice flour and the odor powder into a centrifugal mixer at a 50:50 volume ratio to generate a mixture of rice flour and odor powder; And
Steaming the mixture using a steamer;
Containing, chopped rice cake manufacturing method. The method according to claim 1, characterized in that the dried medicinal leaves for 24 to 48 hours at a temperature of 25 ~ 35 ℃ using a cold air low temperature dryer. Suri Tteok cake prepared by the method of manufacturing Suri Tteok cake according to claim 1.

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