KR20130055777A - A producing method of take to ramie leaf - Google Patents

A producing method of take to ramie leaf Download PDF

Info

Publication number
KR20130055777A
KR20130055777A KR1020110121384A KR20110121384A KR20130055777A KR 20130055777 A KR20130055777 A KR 20130055777A KR 1020110121384 A KR1020110121384 A KR 1020110121384A KR 20110121384 A KR20110121384 A KR 20110121384A KR 20130055777 A KR20130055777 A KR 20130055777A
Authority
KR
South Korea
Prior art keywords
leaves
ramie
rice cake
ramie leaves
rice
Prior art date
Application number
KR1020110121384A
Other languages
Korean (ko)
Inventor
장선수
Original Assignee
장선수
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 장선수 filed Critical 장선수
Priority to KR1020110121384A priority Critical patent/KR20130055777A/en
Publication of KR20130055777A publication Critical patent/KR20130055777A/en

Links

Images

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
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: A manufacturing method of a rice cake is provided to manufacture a rice cake which is easy to eat, and maintains an effect of ramie leaves at the same time. CONSTITUTION: A manufacturing method of a rice cake comprises the following steps: collecting ramie leaves and parboiling the leaves at 100deg.C. for 3 minutes; washing the parboiled leaves at -3 deg.C.; mixing the washed leaves with non-glutinous rice in a ration of 3:7; pulverizing the mixture; kneading the pulverized mixture with sugar, salt, and water; and aging the dough at 3 deg.C for 24 hours. [Reference numerals] (AA) Process of parboiling ramie leaves at 100°C; (BB) Wash the parboiled ramie leaves at -3°C for 1 minutes; (CC) Mix the washed ramie leaves with non-glutinous rice at the ratio of 3:7; (DD) Pulverize the mixture; (EE) Knead 600ml of the pulverized material based on 8% of sugar, 1% of salt, and 10kg of water; (FF) Age the kneaded material at 3°C for 24 hours; (GG) Manufacture rice cake with the aged material

Description

모시잎의 숙성을 통한 떡의 제조방법 {A PRODUCING METHOD OF TAKE TO RAMIE LEAF }Method of manufacturing rice cake through the ripening of ramie leaves {A PRODUCING METHOD OF TAKE TO RAMIE LEAF}

본 발명은 모시 잎을 이용한 기능성 음식의 제조방법에 관한 것으로서, 좀 더 자세히는 모시 잎을 이용한 떡의 제조방법에 관한 것이다.The present invention relates to a method for producing a functional food using ramie leaves, and more particularly to a method for producing rice cake using ramie leaves.

모시는 원산지가 동남아시아이며 주로 열대지방과 온대 북부지방에 분포하는 쌍떡잎 식물로서 줄기는 옷을 만드는 재료로 사용하며 뿌리와 잎은 음식으로Moshi is a dicotyledonous plant native to Southeast Asia and mainly distributed in the tropics and northern temperate regions. The stem is used as a material for making clothes. The roots and leaves are used as food.

이용하거나 약재로 사용하는 등 이용가치가 높은 식물이다.
It is a plant with high value, such as used or used as a medicine.

모시잎은 <본초강목>에서 몸이 찬데나 설사의 치료제 등 약제로서 쓰이며, 나쁜 어혈을 풀어주고 뱀에 물렸을 때 지혈제로 사용한다고 기록하고 있으며,Moshi leaves are used as a medicine for colds or diarrhea in <Original Herbal Wood>, and it is used as a hemostatic agent when releasing bad blood and used by snake bites.

현대 한방에서는 약재로서의 효능이 증명되어 다양하게 사용되고 있다.Modern herbal medicine has been proved to be effective as a medicinal herb has been used in various ways.

게다가 산화와 변질의 원인이 되는 미생물의 성장을 억제하는 효능이 있어In addition, it has the effect of inhibiting the growth of microorganisms that cause oxidation and deterioration.

식품에 첨가하여 제조할 경우 신선함을 유지하는데 도움이 될 뿐만 아니라When added to foods, it not only helps to keep fresh

혈당강화 효과와 칼슘의 함유량이 많아 꾸준히 섭취할 경우 골다공증에도It is effective in strengthening blood sugar and increasing calcium content.

효과가 있으며, 식이섬유가 많이 함유되어 다이어트에도 효능이 있다.
It is effective and contains a lot of dietary fiber is effective in diet.

또한 모시잎에는 카페인 성분이 전혀 들어있지 않아 음식으로 만들어 먹어도Also, since the ramie leaves do not contain any caffeine,

전혀 부담이 없고 최근의 연구에서는 모시잎이 항산화 효과뿐만 아니라 폐암과 간암 세포의 성장을 억제하는 효과도 있는 것으로 밝혀져 국민 건강 식품으로도 아주 좋다.
There is no burden at all, and recent studies have shown that ramie leaves not only have antioxidant effects, but also inhibit lung and liver cancer cell growth, which is very good as a national health food.

그러나, 모시잎은 유용한 여러 가지 기능에도 불구하고 많은 사람들에게 쉽게 접할 수 있는 기술 및 방법은 미흡한 실정이다.
However, despite the various functions that are useful, the leaves and techniques that are easily accessible to many people are insufficient.

본 발명은 인체에 유용한 모시잎을 사람들이 많이 즐겨 찾고 먹기 쉬운 떡의 형태로 가공하는 제조 방법으로 모시잎의 유용성을 널리 알릴 수 있는 가능성이 있다.The present invention has the possibility of widely spreading the usefulness of the ramie leaves in a manufacturing method for processing the ramie leaves useful to the human body in the form of rice cakes that people find and eat easily.

따라서, 본 발명은 모시잎의 효능을 그대로 유지하면서 먹기에 좋은 떡의 형태로 가공하는 과정에 대한 제조방법을 제공하려는 것을 목적으로 한다.Therefore, an object of the present invention is to provide a manufacturing method for the process of processing in the form of rice cakes good to eat while maintaining the efficacy of ramie leaves.

상기 목적을 달성하기 위하여 본 발명은 모시잎의 숙성과정, 모시잎과 기타 첨가물의 혼합비, 떡의 발효 숙성단계 등 모시잎을 이용한 떡의 제조과정에 대한 가장 효율적인 방법과 영양성분을 유지하는 모시잎떡을 제조하였다.In order to achieve the above object, the present invention is the most efficient method for the production process of mochi using moshi leaves and the nutritional components of the mochi leaves, such as the ripening process of ramie leaves, the mixing ratio of ramie leaves and other additives, fermentation ripening step of the rice cake Was prepared.

본 발명의 방법에 의하면 모시 잎의 효능이 떡에 그대로 함유되면서 떡의 선도가 오래 유지되고 모시 잎의 자연 방부제 역할이 유지되어 제조되어진 떡의 유통기한이 쌀떡의 두배 정도로 늘어나서 보관이 용이한 장점이 있다.According to the method of the present invention, the shelf life of the rice cake is maintained for a long time and the shelf life of the rice cake is maintained as a natural preservative role of the rice cake while the shelf life of the rice cake is retained by about twice as much as that of rice rice cake. have.

기존 떡에 모시 잎을 첨가함으로써 건강과 보존기간의 연장이라는 다양한By adding ramie leaves to existing rice cakes

효과를 가질 수 있게 된다.You can have an effect.

도1은 모시를 이용한 떡의 제조과정과 그 방법에 대한 순서를 기술한 것이다.Figure 1 describes the manufacturing process of the rice cake using the ramie and the procedure for the method.

본 발명은 모시잎을 채취하여 100에서 3분간 데치는 단계:
The present invention, step of collecting ramie leaves at 100 to 3 minutes blanching:

상기 데쳐진 모시잎을 영하3에서 세척하여 영양성분을 보존하는 단계:
Washing the poached ramie leaves at minus 3 to preserve nutrients:

상기 세척한 모시잎을 멥쌀과 3:7의 비율로 혼합하는 단계:Mixing the washed ramie leaves with non-glutinous rice in a ratio of 3: 7:

상기 혼합된 재료를 분쇄하는 단계:
Grinding the mixed material:

상기 분쇄 되어진 재료를 기타 재료와 혼합하여 반죽하는 단계:
Mixing the ground material with other materials to knead:

상기 반죽 시 설탕 8%, 소금 1%, 물은 10Kg당 600의 비율로 반죽하되When kneading, the dough is kneaded at a rate of 8% sugar, 1% salt, and water per 10 kg.

약 30분이상 지속적으로 반죽하여 모시잎의 색깔이 반죽에 충분히 배이도록Knead continuously for about 30 minutes so that the color of the ramie leaves is sufficiently doubled with the dough.

반죽한다.
Knead.

상기 반죽되어진 재료를 3로 냉장 보관해 24시간 숙성시키는 단계:
Refrigerating the kneaded material in 3 to aged for 24 hours:

상기 숙성과정에서 3 이하가 되면 멥쌀 반죽에 모시 잎의 성분이 침착되어지기가 쉽지 않기 때문에 3~5로 숙성하는 과정이 필요
When it is less than 3 in the aging process, it is not easy to deposit the ingredients of ramie leaves on the non-glutinous rice dough, so the process of aging 3 to 5 is necessary.

상기 숙성되어진 반죽을 속을 넣어 떡 형태를 만드는 단계:
Step of making the rice cake form by putting the aged dough inside:

상기 만들어진 떡을 찜기에 넣고 떡을 찌는 단계:
Step of steaming the rice cake put in the steamer:

℃ 온도를 말한다.Refers to the temperature of ℃.

Claims (1)

모시잎을 채취하여 100℃에서 3분간 데치는 단계:

상기 데쳐진 모시 잎을 영하3℃에서 세척하는 단계:

상기 세척한 모시 잎을 멥쌀과 3:7의 비율로 혼합하는 단계:

반죽 시 설탕 8%, 소금 1%, 물 10Kg당 600의 비율로 반죽하는 단계:

상기 반죽을 3℃로 냉장 보관해 24시간 숙성하는 단계:

를 포함하는 모시잎 떡 제조 방법Take the ramie leaves and boil for 3 minutes at 100 ℃:

Washing the poached ramie leaves at minus 3 ° C:

Mixing the washed ramie leaves with non-rice in a ratio of 3: 7:

When kneading, knead at a rate of 8% sugar, 1% salt and 600 per 10 kg of water:

The dough is refrigerated at 3 ° C and aged for 24 hours:

Moshi leaf rice cake manufacturing method comprising a
KR1020110121384A 2011-11-21 2011-11-21 A producing method of take to ramie leaf KR20130055777A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020110121384A KR20130055777A (en) 2011-11-21 2011-11-21 A producing method of take to ramie leaf

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020110121384A KR20130055777A (en) 2011-11-21 2011-11-21 A producing method of take to ramie leaf

Publications (1)

Publication Number Publication Date
KR20130055777A true KR20130055777A (en) 2013-05-29

Family

ID=48664065

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020110121384A KR20130055777A (en) 2011-11-21 2011-11-21 A producing method of take to ramie leaf

Country Status (1)

Country Link
KR (1) KR20130055777A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103932025A (en) * 2014-04-08 2014-07-23 福建省农业科学院甘蔗研究所 Preparation method of Hakka ramie leaf rice
KR20190137223A (en) 2018-06-01 2019-12-11 (주)백년화편 Synurus Deltoides Cake with a Grain of Cooked Glutinous Rice Containing Red Bean Paste and Manufacturing Method Thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103932025A (en) * 2014-04-08 2014-07-23 福建省农业科学院甘蔗研究所 Preparation method of Hakka ramie leaf rice
CN103932025B (en) * 2014-04-08 2015-07-22 福建省农业科学院甘蔗研究所 Preparation method of Hakka ramie leaf rice
KR20190137223A (en) 2018-06-01 2019-12-11 (주)백년화편 Synurus Deltoides Cake with a Grain of Cooked Glutinous Rice Containing Red Bean Paste and Manufacturing Method Thereof

Similar Documents

Publication Publication Date Title
CN103719675A (en) Fruit and vegetable health-care flour and preparation method thereof
CN103082265A (en) Spicy garlic tomato chili sauce and preparation method thereof
CN104664400A (en) Preparation method for moringa oleifera dough
CN103431292B (en) Health care noodle containing bullacta exarata polypeptides and plant extract powder
CN103750150A (en) Cancer preventing and inhibiting sweet osmanthus-aroma flour and preparation method thereof
KR101063973B1 (en) Manufacturing method of rice cake
KR20130055777A (en) A producing method of take to ramie leaf
KR20180052395A (en) Manufacturing method of corn bread
KR102510215B1 (en) Method for manufacturing dressing source and the dressing source manufactured by the same
CN103689427B (en) A kind of flavor of soy sauce wheat germ powder and preparation method thereof
CN104305145B (en) A kind of preparation method of characteristic local flavor beans wheat sauce
CN103504384B (en) A kind of preparation method of intelligence development sauce sunflower seed powder
CN104026357B (en) A kind of high protein pig feed easy to digest and preparation method thereof
KR20150122099A (en) Tea Using Cortex, Leaf Of Mallotus Japanicus And Manufacturing Method Thereof
CN111296704A (en) Preparation method of yellow ginseng and honey fermented acid beverage
KR101805793B1 (en) Functional Kimchi having anticancer and anti-aging including of native grass and manufacturing method thereof
KR101667740B1 (en) Method for producing functional kimchi and kimchi produced thereby
CN104187397A (en) Spring roll with pulp and chocolate and preparation method thereof
KR20180024530A (en) Dried tomatoes preserved with olive oil and method for production thereof
KR101118012B1 (en) Method for producing kimchi adding pine needle powder and kimchi produced by the same method
KR102313648B1 (en) Method for producing Chinese cabbage Kimchi with enhanced anti-obesity using Mapleleaf ainsliaea
CN105285818A (en) Processing method of pickled sweet potato leaves
KR101806872B1 (en) Kimchi Seasoning Composition for Improvement of Skin Beauty And Antioxidative Activity and Functional Kimchi Containing Thereof
KR20220013864A (en) Method for manufacturing noodles
KR20140030004A (en) Method of making ddukbokki rice cake using pine needles and pepper

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application