KR20140091377A - Red ginseng glutinous rice cake and red ginseng nutritional cake manufacturing methods - Google Patents

Red ginseng glutinous rice cake and red ginseng nutritional cake manufacturing methods Download PDF

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KR20140091377A
KR20140091377A KR1020130003575A KR20130003575A KR20140091377A KR 20140091377 A KR20140091377 A KR 20140091377A KR 1020130003575 A KR1020130003575 A KR 1020130003575A KR 20130003575 A KR20130003575 A KR 20130003575A KR 20140091377 A KR20140091377 A KR 20140091377A
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red ginseng
cake
red
ginseng
rice cake
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KR102172098B1 (en
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김규일
이혜영
장상민
강재신
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재단법인 진안홍삼연구소
강재신
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/25Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
    • A61K36/258Panax (ginseng)
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • A23V2250/2124Ginseng

Abstract

The present invention relates to a manufacturing method of a red ginseng glutinous rice cake and a nutritious red ginseng rice cake. In particular, the manufacturing method of red ginseng slices comprises: a preparation step in which fresh ginsengs are washed and cut; a boiling down step in which red ginsengs steamed and dried are put in a pot containing a solution in which honey, oligosaccharides, and water are mixed, and then is boiled down at low temperatures; and a drying step in which the red ginsengs boiled down are sieved and dried. The red ginseng glutinous cake is manufactured by using the red ginseng slices, manufactured by the method stated earlier. The manufacturing method of a red ginseng glutinous rice cake comprises the steps of: producing a sweet red bean paste; producing a stuffing material for the red ginseng glutinous cake; producing dough for the red ginseng glutinous cake; and producing the red ginseng glutinous cake. Moreover, the nutritious red ginseng cake is manufactured by also using the red ginseng slices, manufactured by the method stated earlier. The manufacturing method of a nutritious red ginseng rice cake comprises the steps of: preparing production of the nutritious red ginseng rice cake; and producing the nutritious red ginseng rice cake.

Description

홍삼찰떡 및 홍삼영양떡 제조방법{Red ginseng glutinous rice cake and red ginseng nutritional cake manufacturing methods}{Red ginseng glutinous rice cake and red ginseng nutritional cake manufacturing methods}
본 발명은 수삼을 절여 홍삼절편으로 제조한 뒤, 홍삼절편 제조과정에서 생성된 당침액을 팥과 호두에 넣고 혼합하여 홍삼절편 사이에 넣어 만드는 찰떡 속과, 찹쌀을 당침액으로 반죽하여 만든 외피를 떡성형기에 넣어 제조하는 홍삼찰떡 제조방법에 관한 것이다.The present invention relates to a method for producing ginseng, which comprises preparing red ginseng slices of fresh ginseng, adding sugar solution produced in the process of preparing ginseng slices into red beans and walnuts, mixing the ginseng slices into a red ginseng slice and kneading the glutinous rice with a sugar solution The present invention relates to a method for producing red ginseng cake.
본 발명은 수삼을 절여 홍삼절편으로 제조한 뒤, 찹쌀, 울타리콩, 호박씨, 밤, 호두에 홍삼 절편을 넣고 홍삼절편 제조과정에서 생성된 당침액으로 반죽하여, 그 위에 고물들을 얹어 익히는 홍삼영양떡 제조방법에 관한 것이다.
In the present invention, ginseng is cut into red ginseng slices, and the red ginseng slices are added to glutinous rice, fence beans, pumpkin seeds, chestnuts and walnuts, kneaded with the sugar solution produced in the process of preparing red ginseng slices, And a manufacturing method thereof.
요즘 현대인들의 자기건강관리에 대한 높은 관심을 반영하듯 국내 건강기능식품 산업은 최근 8년간 연평균 27.4% 증가하는 신장세를 보이고 있다. 그러한 건강기능식품 산업 중 단일 품목으로 가장 큰 시장을 형성하고 있는 제품은 인삼·홍삼이다. Reflecting the high interest of modern people in their health care, the domestic health functional food industry has shown an annual average increase of 27.4% over the past eight years. Ginseng and red ginseng are the products that form the largest single market among the health functional foods industry.
인삼·홍삼은 전체 건강기능식품 시장의 52.6%를 차지하고, 이는 2004년 30%를 기록한 이후 현재까지 1위를 유지하고 있다.
Ginseng and red ginseng accounts for 52.6% of the total health functional food market, which is the highest level ever since it recorded 30% in 2004.
홍삼(Panax ginseng C.A. Meyer)은 오갈피나무과에 속하는 다년생 풀인 4~6년 근 수삼을 선별하여 껍질을 벗기지 않은 상태로 증기에 쪄서 말린 것으로, 이러한 홍삼의 성분은 탄수화물 약 60 ~ 70%, 조단백질 8-15%, 조지방 1-3%, 회분 4-6%, 조사포닌 3-7%, 그 외의 미량성분들로 구성되어 있다.Red ginseng (Panax ginseng CA Meyer) is a perennial grass belonging to the genus Porphyra, which is 4 ~ 6 years old. It is steamed and steamed without peel. These red ginseng ingredients contain 60 ~ 70% of carbohydrates, 8 ~ 15%, crude fat 1-3%, ash 4-6%, crude saponin 3-7%, and other trace constituents.
한의학적으로는, 성질은 약간 따뜻하고 맛은 달고 약간 쓰며, 비, 폐, 심장으로 들어가 원기를 보충하고 진액을 만드는 등, 건강 증진과 질병 예방의 효과가 있는 대표적 한약재로 사용되어 왔다.In oriental medicine, it has been used as a typical medicinal herb which has the effect of health promotion and disease prevention, such as slightly warm, slightly sweet and taste, and enters into rain, lungs and heart,
서양의학적 관점에서 보면, 홍삼은 면역글로블린의 양과 림프세포수를 늘리고 림프세포의 유약화(幼若化)를 촉진시킴으로써, 망상내피계통의 기능을 강화할 뿐 아니라 몸에 나쁜 영향을 주는 물리적 및 화학적 요인에 대한 저항성을 높이는 작용을 한다.
From the western medical point of view, red ginseng enhances the amount of immunoglobulin and the number of lymph cells, and promotes the weakening of lymphatic cells, thereby enhancing the function of the reticuloendothelial system, as well as physical and chemical factors To increase the resistance to the action.
이러한 홍삼은 혈액순환을 좋게 하고 이를 통해 기억력 향상에 도움을 주며 면역력 증진효과가 있다. 홍삼에는 페놀성 성분이 들어있어 노화와 피로의 원인이 되는 과산화 물질을 없애주어 노화예방과 피로회복에 좋으며 홍삼에 함유되어 있는 사포닌 성분은 당뇨 유발물질인 알록산과 스트렙토조토신을 제거해주어 당뇨에 효과가 있다. These red ginseng improve blood circulation, thereby helping to improve memory and have immunity enhancement effect. Red ginseng contains phenolic ingredients to eliminate the peroxidative substances that cause aging and fatigue. It is good for preventing aging and restoring fatigue. Saponin ingredient in red ginseng removes allergic acid and streptozotocin, which are diabetes causing substances, have.
또한, 홍삼 내의 사포닌 성분이 뼈의 강도를 강하게 해줘서 골다공증을 예방하고 치료할 수 있다.
In addition, saponin in red ginseng strengthens the strength of bones Osteoporosis can be prevented and treated.
한편, 홍삼을 이용한 제품은 크게 진세노사이드의 함유량에 의해 건강기능식품과 일반 식품으로 구분된다.On the other hand, products using red ginseng are largely divided into health functional food and general food by the content of ginsenoside.
진세노사이드란 일종의 화합물로써, 인삼 혹은 인삼가공품 내에 함유되어 있는 사포닌을 의미하며, 진세노사이드의 함유량에 따라 건강기능식품과 일반 식품으로 구분된다.Ginsenoside is a kind of compound, which means saponin contained in ginseng or ginseng processed product, and it is classified into health functional food and general food according to the content of ginsenoside.
식품의약품안정청의 기준에 의해 기능성 성분인 진세노사이드 Rb1과 Rg1, Rg3를 합하여 2.5 - 34 mg/g이 되는 경우 건강기능식품으로 구분하고, 함량에 관계없이 홍삼성분만 확인되면 일반 식품으로 구분한다.
According to the Food and Drug Administration's standard, ginsenosides Rb1, Rg1, and Rg3, which are 2.5 - 34 mg / g, are classified as health functional food. .
시장에서 판매되는 홍삼제품의 대부분은 홍삼을 물이나 주정을 통해 추출, 농축 등 가공 공정을 거친 형태이거나 홍삼을 물로 희석하여 음료 형태로 출시하고 있는 반면, 홍삼을 원료로 사용하는 제품은 그 제품에 따라 가격이 천차만별이다.Most of the red ginseng products sold in the market are processed through processes such as extraction and concentration through water or alcohol, or red ginseng is diluted with water to beverage form, while products using red ginseng as a raw material The prices are very different.
하지만, 상당한 가격에 비해 정작 홍삼에 함유된 영양분이 인체에 보충되는 함량은 미흡한 실정이다.However, the amount of nutrients contained in red ginseng is insufficient to supplement the human body.
또한, 물이나 주정을 통해 추출, 농축 등의 가공 공정만으로 홍삼의 다양한 유효 성분을 뽑아내기는 어렵기 때문에 홍삼을 그대로 섭취할 수 있는 제품이 개발되고 있는데, 홍삼을 그대로 섭취할 수 있는 대표적인 제품으로 홍삼절편과 홍삼정과가 있다.In addition, since it is difficult to extract various active ingredients of red ginseng only by processing such as extraction and concentration through water or alcohol, products which can take red ginseng intact are being developed. As a representative product that can take red ginseng as it is, There are intercepts and red sea trials.
그러나 홍삼절편과 홍삼정과는 홍삼 특유의 강한 관능 특성과 높은 가격 때문에 일반 소비자에게 선호되지 못하고, 특정 소비자에게만 국한되어 있다.
However, the red ginseng slices and red ginseng juice are not preferred to general consumers due to their strong sensual characteristics and high price.
한편, 바쁜 현대인의 식생활이 서구화됨에 따라 인스턴트 및 밀가루 가공식품 위주로 변화되고 있다. 이러한 가공식품 위주의 식생활은 탄수화물과 지방은 과하게 섭취하고, 단백질 및 무기물은 일일 권장량에 못미치게 섭취되어 영양적 불균형을 초래하는 문제점이 있다.
On the other hand, as the diet of busy modern people is becoming westernized, instant and wheat processed foods are changing. These processed food-oriented diets have a problem that excessive intake of carbohydrates and fats, protein and minerals are consumed below the daily recommended amount, resulting in nutritional imbalance.
또한 한국인의 주식이었던 쌀 대신 빵이나 면과 같은 밀가루 가공식품의 소비가 늘어나면서 쌀 시장이 크게 위축되고 어려움을 겪고 있다. 이러한 문제를 해결하기 위해 요즘 현대인의 식사나 간식을 대신할 수 있고, 영양적 균형을 맞춰줄 수 있는 대체 식품으로 쌀 가공식품인 떡이 각광받고 있다.
In addition, the consumption of processed foods such as bread and cotton instead of rice, which is a Korean stock, has increased and the rice market has been shrinking and suffering from difficulties. To solve these problems, rice cake, a rice processed food, is becoming popular as a substitute food that can substitute modern people 's meal or snack and can provide nutritional balance.
떡은 빵과 다르게 유통기한이 짧고 정형화된 형태로 인해 소비자들에게 외면받아왔다. 하지만 최근 현대인들의 건강에 대한 높은 관심과 다양하게 변화된 떡의 형태로 떡에 대한 소비자의 인식을 크게 변화시켰다. 백설기, 무지개 떡, 송편, 인절미, 가래떡, 경단, 시루떡 등의 전통적인 떡에 딸기, 코코아를 넣어 새로운 색을 띄는 설기떡을 만들거나 녹차, 백년초, 블루베리, 팥앙금을 재료로 사용하여 초록색, 분홍색, 보라색, 갈색 등 다양한 색을 띄는 영양떡을 개발하여 판매하기도 한다.
Unlike bread, rice cake has been out of favor for consumers due to its short shelf life and its regular shape. Recently, however, consumers' awareness of rice cakes has changed dramatically in the form of a variety of changed rice cakes. You can make strawberry and cocoa in traditional rice cakes such as Baekseolgi, Rainbow rice cake, Songpyeon, Injeomi, Garakdok, Dumpling and Seolmok to make new sulky rice cake with green tea, Baeknyoncho, Blueberry, , Brown and other nutritious rice cake with various colors are developed and sold.
따라서, 소비자에게 가장 선호되는 건강기능식품의 원료인 홍삼을 추출 및 농축의 가공 공정을 거치지 않은 절편의 형태 그대로 섭취할 수 있도록 함과 동시에 상기 홍삼절편을 다른 소재와 혼합하여 사용함으로 홍삼 특유의 강한 관능 특성을 완화시켜 일반 소비자의 기호도를 상승시킴과 더불어 홍삼만으로는 부족한 현대인의 일일 권장 영양분을 섭취할 수 있으면서, 휴대 및 섭취가 간단한 식품의 개발이 요구된다.
Accordingly, the red ginseng, which is a raw material of the health functional foods most preferred to consumers, can be ingested in the form of the sections not subjected to the extraction and concentration process, and the red ginseng slices are mixed with other materials, It is necessary to develop foods that are simple to carry and ingest while being able to consume the daily recommended nutrients of modern people who are lacking in red ginseng alone.
위와 같은 요구에 부응하기 위해서 안출된 본 발명은 홍삼을 이용하여 절편으로 제조하고, 홍삼절편을 이용하여 떡으로 가공하는 식품의 제조방법에 관한 것으로, 홍삼절편 제조 후 생성되는 당침액을 팥과 호두에 넣고 혼합하여 제조한 찰떡 속과, 당침액과 찹쌀을 반죽하여 만든 외피를 떡성형기에 넣어 제조하는 홍삼찰떡의 제조방법을 제공하는 데에 있다.The present invention has been made in order to meet the above requirements. The present invention relates to a method of manufacturing a food using a red ginseng slice and processing it with rice cake using a red ginseng slice, , And a method for producing a red ginseng cake by preparing a ginseng cake made by mixing the ginseng paste and a glutinous rice cake into a rice cake molding machine.
또한, 찹쌀가루에 울타리콩, 호박씨, 밤, 호두, 홍삼절편을 넣어 당침액으로 반죽하고, 그 위에 울타리콩, 호두, 호박씨, 밤, 홍삼절편을 얹어 익힘으로써, 현대인의 뇌운동 및 소화불량에도 효과를 주어 간단한 휴대와 섭취를 유도하여 바쁜 현대인들이 균형적인 영양소를 섭취할 수 있는 홍삼영양떡을 제공하는 데에 있다.
In addition, by adding the fried beans, pumpkin seeds, chestnuts, walnuts, and red ginseng slices into the glutinous rice flour, it is kneaded with the dipping solution, and the fried beans, walnuts, pumpkin seeds, It is to provide a red ginseng nutrition rice cake which is able to take a simple carrying and ingesting effect and allow busy modern people to eat a balanced nutrient.
위와 같은 과제를 해결하기 위해서 안출된 본 발명은 홍삼찰떡 및 홍삼영양떡의 제조방법에 관한 것으로, 더욱 구체적으로는 홍삼절편 제조방법에 있어서, 수삼을 세척하고 절단하는 준비 단계와; 증기로 찌고 건조한 홍삼을 꿀, 올리고당, 물을 섞은 용액이 담긴 솥에 넣고, 약한 불에서 끓이며 절이는 절임 단계와; 절인 홍삼을 채로 걸러내어 건조하는 건조 단계;를 포함하여 구성되는 것을 기술적 특징으로 한다.
In order to solve the above problems, the present invention relates to a method of preparing red ginseng cake and red ginseng root rice cake, and more particularly, to a method of preparing red ginseng slice, Steamed and dried red ginseng in a pot containing honey, oligosaccharide, and water, boiling in a weak fire, and pickling; And drying the pickled red ginseng by filtration.
또한, 당침액에 팥 및 호두를 넣어 혼합하는 팥앙금제조단계와; 팥앙금제조단계에서 제조된 팥앙금을 상기의 방법으로 제조된 홍삼절편의 사이에 넣어 찰떡 속을 제조하는 홍삼찰떡속제조단계와; 홍삼절편제조단계의 당침액에 찹쌀을 넣어 반죽한 후, 증기에 찌는 홍삼찰떡외피제조단계와; 홍삼찰떡외피제조단계에서 제조된 외피에, 홍삼찰떡속제조단계에서 제조된 홍삼찰떡 속을 넣어 떡을 제조하는 홍삼찰떡제조단계;를 포함하여 구성되는 것을 기술적 특징으로 한다.
Also, there is provided a method for producing a fermented beverage, comprising the steps of: A red ginseng cake preparation step of preparing red ginseng cake by putting red ginseng prepared in the red ginseng manufacturing step between red ginseng slices prepared by the above method; The glutinous rice paste is kneaded in the sugar solution of the red ginseng slice preparation step, and then the steam is added to the red ginseng saucer preparation step; A red ginseng cake preparation step of preparing red ginseng cake by adding red ginseng ginseng cake produced in the manufacturing step of ginseng ginseng cake to the outer skin manufactured in the step of preparing the ginseng cake ginseng cake.
또한, 찹쌀가루에 상기의 방법으로 제조된 홍삼절편 및 울타리콩, 호두, 호박씨, 밤과 물로 희석한 당침액을 넣고 반죽한 후, 떡시루에 고르게 펴는 홍삼영양떡제조준비단계와; 홍삼영양떡제조준비단계 후, 반죽 위에 울타리콩, 호두, 호박씨, 밤, 홍삼, 절편을 고르게 올린 후 증기로 쪄서 제조하는 홍삼영양떡제조단계;를 포함하여 구성되는 것을 기술적 특징으로 한다.
Also, the red ginseng slices prepared by the above method and prepared by adding the fried beans, walnuts, pumpkin seeds, night sugar and the sugar solution diluted with water to the glutinous rice flour, kneaded and spread evenly on the ginseng slices; And red ginseng nutritious rice cake preparation step of preparing red ginseng nutrition rice cake by preparing steaming steam of steamed beef, walnut, pumpkin seed, chestnut, red ginseng, and slices on the dough after preparation step.
본 발명에 따른 홍삼찰떡 및 홍삼영양떡 제조방법은 소비자에게 가장 선호되는 건강기능식품의 원료인 홍삼을 추출 및 농축의 가공 공정을 거치지 않은 절편의 형태 그대로 섭취할 수 있는 제품을 개발함과 동시에 다른 소재와 혼합하여 홍삼 특유의 강한 관능 특성을 완화시켜 일반 소비자들의 기호도를 높여 남녀노소 모두 식음 할 수 있는 이점을 보유하고 있다.According to the present invention, there is provided a method for producing red ginseng cake and red ginseng nutrition rice cake, which can be consumed in the form of a section not subjected to the extraction and concentration process, It has the advantage of reducing the strong sensual characteristics of red ginseng by mixing with the material and enhancing the preference of general consumers so that they can eat food for both sexes.
본 발명의 주 재료인 홍삼으로 인해 피로회복, 노화방지, 항암작용, 면역기능 및 골다공증 예방의 효과를 보유하고 있다.The red ginseng, which is the main material of the present invention, has the effects of fatigue recovery, anti-aging, anti-cancer effect, immune function and prevention of osteoporosis.
또한, 찹쌀가루, 울타리콩, 호두, 호박씨, 밤을 함유하여 바쁜 현대인의 영양 균형을 고려하고 휴대 및 섭취가 간단한 이점을 보유하고 있다.In addition, it has a simple merit of carrying and ingesting considering the nutritional balance of busy people including glutinous rice powder, fence beans, walnuts, pumpkin seeds and chestnuts.
더불어, 본 발명에 따라 소화율이 높은 찹쌀가루, 뇌운동에 유익한 호박씨를 함께 사용함으로 바쁜 현대인 및 수험생의 두뇌활동과 소화 불량 예방의 효과를 보유하고 있다.
In addition, according to the present invention, glutinous rice powder having a high digestibility and a pumpkin seed which is beneficial for brain exercise are used together, thus possessing the effect of preventing brain activity and digestion of busy modern and examinee.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.
Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents It should be understood that water and variations may be present.
본 발명은 홍삼에 다양한 견과류 및 콩류(팥, 울타리콩, 호두, 호박씨, 밤을 혼합하여 떡으로 제조하는 홍삼찰떡 및 홍삼영양떡의 제조방법에 관한 것으로, 팥, 호두, 호박씨, 밤 등을 함유하는바 상기 소재에 대하여 간략하게 서술한다.
The present invention relates to a method for preparing red ginseng rice cake and red ginseng nutritional rice cake, which is prepared by mixing various nuts and legumes (red beans, fence beans, walnuts, pumpkin seeds, chestnuts, and rice cakes mixed with red ginseng and contains red beans, walnuts, pumpkin seeds, The material will be briefly described.
팥은 콩과의 한해살이 풀로, 높이는 30 ~ 60cm이며, 잎은 어긋나고 세쪽?입인데 잔잎은 달걀모양으로 뾰족하다. 여름에 노란 꽃이 잎겨드랑이에서 피고 가늘고 둥근 통 모양의 긴 꼬투리에 4 ~ 15개의 씨가 들어있으며, 이 씨는 유용한 잡곡이다.The red bean is an annual plant of soybean, height is 30 ~ 60cm, the leaves are alternate and the third is the mouth, but the leaves are egg-shaped and pointed. In summer, yellow flowers bloom from the axillae, and four to fifteen seeds are contained in a long, round, tubular pod, which is a useful grain.
이러한 팥은 탄수화물 50%와 단백질 20%를 함유하고 있다.
These red beans contain 50% carbohydrates and 20% proteins.
콩은 담이나 벼랑 등 수직경사진 곳에서 길게 줄기를 뻗어 자라나는 식물의 열매로, 이 콩은 단백질, 식이섬유, 비타민, 무기질 등이 들어 있는 영양식품으로 알려져 있다.
Soybeans are plants' fruit that grows on a long stem in a picture of a diameter, such as a wall or a cliff. It is known as a nutritional food containing proteins, dietary fiber, vitamins and minerals.
호두는 호두나무의 열매로, 속살은 지방이 많고 맛이 고소하여 식용하며, 한방에서 변비나 기침의 치료, 동독(銅毒)의 해독 따위의 약재로 쓰인다.Walnuts are the fruit of walnut trees, which are used as medicaments for the treatment of constipation, coughing, and the detoxification of copper poison in a room.
이러한 호두는 불포화지방의 일종인 오메가 3가 많이 함유되어 있고, 단백질, 비타민B1, 비타민B2 등이 풍부하다고 알려져 있다.
These walnuts are rich in omega-3, a type of unsaturated fat, and are rich in protein, vitamin B1, and vitamin B2.
호박은 박과의 한해살이 덩굴풀로, 단면이 오각형이며 덩굴손으로 감으면서 자란다. 암수한그루로 6월부터 서리가 내릴 때까지 종 모양의 노란 꽃이 피고 열매는 장과로 크고 둥글며 연한 노란색이다.Pumpkin is an annual plant of pine and pine, and its cross section is pentagonal. It grows by winding with tendrils. A bell-shaped yellow flower blooms from June until the frost comes down. The fruit is large, round and pale yellow with berries.
이러한 호박의 씨는 단백질, 지방, 탄수화물, 비타민 B군, 칼슘, 칼륨, 인이 풍부하고 불포화지방산과 레시틴이 들어 있어 고혈압 예방에 좋다고 알려져 있다.
These pumpkin seeds are rich in protein, fat, carbohydrates, vitamin B, calcium, potassium and phosphorus, and are known to be good at preventing hypertension because they contain unsaturated fatty acids and lecithin.
밤은 밤나무의 열매로, 가시가 많이 난 송이에 싸여있고 갈색 겉껍데기 안에 얇고 맛이 떪은 속껍질이 있으며, 날것으로 먹거나 굽거나 삶아서 먹는다.Chestnut is the fruit of the chestnut. It is wrapped in a bunch of thorns, and there is a thin and tangled bark in the brown outer surface. It is eaten, baked, boiled, or eaten.
이러한 밤은 단백질, 지방징, 당징, 비타민, 미네날, 칼슘, 철, 칼슘, 무기질이 풍부한 것으로 알려져 있으며, 비타민 B1은 쌀의 4배가량 함유되어 있다.These nights are known to be rich in protein, fat, sugar, vitamins, minerals, calcium, iron, calcium and minerals. Vitamin B1 contains about four times the amount of rice.
뿐만 아니라, 밤에 함유되어 있는 비타민C는 밤을 굽거나 삶아도 파괴되지 않는다.
In addition, vitamin C, which is contained in the night, is not destroyed by baking or boiling the night.
이러한 다양한 견과류 및 콩류로 현대인의 영양적 불균형을 해소할 수 있는 본 발명은 홍삼절편 제조방법은 제조예 1을 첨부하여 설명한다.
The present invention, which can solve the nutritional imbalance of modern people with various nuts and legumes, will be described with reference to Production Example 1 of the method for producing ginseng slices.
제조예Manufacturing example 1. 홍삼절편의 제조 1. Preparation of red ginseng slices
홍삼절편의 제조는 준비단계, 절임단계, 건조단계로 이루어진다.Preparation of red ginseng slices consists of preparation stage, pickling stage and drying stage.
(1) 준비단계(1) preparation step
준비단계는 수삼을 세척하고 2 ~ 3mm 두께로 얇게 썰어 준비하는 단계이다.
The preparation step is to wash the fresh ginseng and prepare it by thinly slicing it into 2 ~ 3mm thick.
(2) 절임단계(2) Pickling stage
절임단계는 솥에 꿀, 올리고당 및 물을 섞어 넣고 약한 불에 수삼을 넣어 끓이며 절여 홍삼으로 제조하는 단계이다.
In the pickling step, the pot is mixed with honey, oligosaccharide, and water, and the ginseng is boiled in a weak fire and is made into red ginseng.
(3) 건조단계(3) Drying step
건조단계는 (2)절임단계에서 절인 홍삼을 채로 걸러내어 건조하는 단계이다.
The drying step is (2) a step of filtering out pickled red ginseng in the pickling step and drying.
위의 절임단계에서 홍삼을 끓이고 건져낸 후, 남은 물은 당침액으로 사용하는데, 홍삼을 절인 물을 당침액으로 사용하여 가공식품(찰떡,영양떡)으로 제조함으로써, 홍삼에 함유된 사포닌의 효능으로 피로회복, 노화방지, 항암작용, 면역기능 향상, 골다공증 예방 등의 효과를 제공 할 수 있다.
After the red ginseng is boiled and dried out in the above pickling step, the remaining water is used as the sugar solution. By using the pickled red ginseng as a sugar solution, it is made into a processed food (rice cake, nutrition rice cake) Fatigue recovery, anti-aging, anti-cancer effect, immune function improvement, osteoporosis prevention and the like can be provided.
또한 위의 방법으로 제조된 홍삼절편을 이용하여 홍삼찰떡 및 홍삼영양떡으로 제조하고, 위에 제시된 팥, 울타리콩, 호두, 호박씨. 밤을 섞어 혼합함으로 저렴한 재료를 이용하여 현대인의 균형적인 영양분 섭취를 기대할 수 있다Also, red ginseng cake and red ginseng nutrition rice cake were prepared using the red ginseng slices prepared in the above method, and the above - mentioned red beans, fence beans, walnuts, pumpkin seeds. By mixing chestnuts, we can expect balanced nutrition intake of modern people by using cheap materials
먼저, 홍삼찰떡의 제조방법은 제조예 2를 첨부한다.
First, the production method of red ginseng paste is described in Production Example 2.
제조예Manufacturing example 2.  2. 홍삼찰떡의Red ginseng 제조 Produce
홍삼찰떡은 팥앙금제조단계, 홍삼찰떡속제조단계, 홍삼찰떡외피제조단계, 홍삼찰떡제조단계로 이루어진다.Red ginseng rice cakes consist of red bean sprouts, red ginseng paste, red ginseng cake, and red ginseng cake.
팥과 호두를 배합하여 찰떡 속을 제조함으로써, 팥의 탄수화물 50%와 단백질 20%의 성분으로 현대인의 균형적인 영양분을 공급할 수 있으며, 호두를 함유함으로 변비 및 기침의 치료 효과와 동독의 해독작용에 효과가 있다.
By combining red beans and walnuts, it is possible to supply modern balanced nutrients with 50% carbohydrate and 20% protein of bean paste. By containing walnuts, it is effective to treat constipation and cough, It is effective.
이러한, 홍삼찰떡의 구체적인 제조방법은 다음과 같다.
The specific production method of red ginseng paste is as follows.
(1) 팥앙금제조단계(1) Preparation step of bean sprouts
팥앙금제조단계는 홍삼절편 제조방법에서 절임단계 후, 남은 당침액에 팥 및 호두를 넣어 혼합하는 단계이다.In the manufacturing step of red bean sprouts, red bean and walnut are added to the remaining sugar solution after the pickling step in the red ginseng slice production method.
팥은 900 ~ 1100g, 호두는 27 ~ 33g으로 하며, 더욱 바람직하게는 팥 1kg, 호두 30g의 배합비로 한다. 900 to 1100 g of red beans, 27 to 33 g of walnuts, more preferably 1 kg of red beans and 30 g of walnuts.
모든 단계에서의 당침액은 홍삼을 절이고 건져낸 뒤 남은 물을 의미한다.
The sugar solution at all stages refers to the red ginseng and the remaining water after the redemption.
(2) 홍삼찰떡속제조단계(2) Preparation stage of red ginseng paste
홍삼찰떡속제조단계는 (1)팥앙금제조단계에서 제조된 팥앙금을 (1)홍삼절편제조단계에서 제조된 홍삼절편의 사이에 넣어 찰떡 속을 제조하는 단계이다.
The step of preparing red ginseng paste is (1) preparing red ginseng cake by putting the red ginseng produced in the manufacturing step of red ginseng into (1) red ginseng slices produced in the red ginseng slice production step.
(3) 홍삼찰떡외피제조단계(3) Red ginseng cake crust manufacturing step
홍삼찰떡외피제조단계는 찹쌀을 반죽한 후, 증기에 찌는 단계이다.The red ginseng cake cloaking step is a step of kneading glutinous rice and steaming it with steam.
여기서, 찹쌀의 반죽은 홍삼을 절인 당침액을 이용하고, 이로 인해 홍삼의 주 성분인 사포닌의 효능을 갖는다.Here, the dough of glutinous rice uses red ginseng salted salted ginseng and has the effect of saponin, which is the main ingredient of red ginseng.
사포닌(saponin)은 홍삼에 많이 내포되어 있는 주 성분으로 인체 내의 독성물질을 배출해주고 피로회복을 돕는다. 또한 노화세포를 바꿔주는 효능이 있어 피부노화 억제에도 효과가 있으며, 암과 같은 질병의 면연력과 바이러스에 대한 면연력을 높여주고, 뼈를 튼튼하게 하여 골다공증을 예방하는 효과를 보유한다.
Saponin is a major component of red ginseng, which releases toxic substances in the body and helps to recover fatigue. In addition, it has the effect of changing the aging cells, so it has an effect of inhibiting skin aging. It also has an effect of preventing osteoporosis by enhancing the surface tension of diseases such as cancer and virus, and strengthening bones.
(4) 홍삼찰떡제조단계(4) Red ginseng cake preparation stage
홍삼찰떡제조단계는 (3)홍삼찰떡외피제조단계에서 제조된 찰떡 외피에, (2)홍삼찰떡속제조단계에서 제조된 찰떡 속을 넣어 떡성형기를 통해 최종적인 홍삼찰떡을 제조하는 단계이다.
The red ginseng cake preparation step is (3) a step of preparing the red ginseng cake on the outer surface of the red ginseng cake manufacturing step, and (2) the ginseng paste manufactured in the red ginseng production step.
위의 방법으로 제조된 홍삼찰떡은 가로 4 ~ 6cm, 세로 4 ~ 6cm, 높이 3 ~ 5cm의 크기로 구성되는 것이 바람직 하다.The red ginseng cake prepared by the above method preferably has a size of 4 to 6 cm in length, 4 to 6 cm in length, and 3 to 5 cm in height.
또한, 홍삼찰떡은 저렴하면서도 현대인의 불균형한 영양분을 균형적으로 섭취할 수 있음과 더불어 바쁜 현대인들이 휴대하기 간편한 제품을 개발할 수 있다.
In addition, red ginseng rice cakes are inexpensive, but they are able to eat balanced unbalanced nutrients of modern people, and it is possible to develop products that are easy to carry by busy modern people.
홍삼절편을 이용한 다른 제조방법으로 홍삼영양떡을 제조할 수 있는데, 이 제조방법을 제조예 3을 첨부하여 설명한다.
The red ginseng nutrient rice cake can be prepared by another manufacturing method using the red ginseng slice.
제조예Manufacturing example 3. 홍삼영양떡 3. Red ginseng nutrition rice cake of 제조 Produce
홍삼영양떡은 찹쌀가루를 울타리콩, 호두, 호박씨, 밤, 홍삼절편이 희석된 물로 반죽하여 제조하는데, 제조방법은 홍삼영양떡제조준비단계와 홍상영양떡제조단계로 이루어진다.Red ginseng nutrient rice cake is made by kneading glutinous rice flour with water diluted with fence bean, walnut, pumpkin seed, chestnut, and red ginseng. The preparation method is composed of red ginseng nutrition rice cake preparation step and red ginseng nutrition rice cake preparation step.
울타리콩과 호박씨 및 밤을 함께 혼합함으로, 각종 비타민, 식이섬유, 단백질, 탄수화물, 무기질, 칼슘, 칼륨, 인 등이 다량 함유 되어 있어, 바쁜 현대인의 부족한 영양소를 채워줄 수 있을뿐만 아니라, 호두를 함께 함유함으로, 변비나 기침의 치료 또는 동독(銅毒)의 해독에 효과를 갖는다.
It contains a lot of vitamins, dietary fiber, protein, carbohydrate, minerals, calcium, potassium, phosphorus, etc., which can fill the nutrients of busy modern people. It has an effect on the treatment of constipation, cough, or the detoxification of copper poison.
이러한, 홍삼영양떡의 구체적인 제조방법은 다음과 같다.
A specific method for producing such red ginseng nutrition rice cake is as follows.
(1) 홍삼영양떡제조준비단계(1) Red ginseng nutrition rice cake preparation stage
홍삼영양떡제조준비단계는 찹쌀가루를 울타리콩, 호두, 호박씨, 밤, 홍삼절편과 물로 희석한 당침액을 넣고 반죽한 후 떡시루에 고르게 펴는 단계이다.The red ginseng nutrition rice cake preparation step is a step of adding glutinous rice flour to the fried beans, walnuts, pumpkin seeds, chestnuts, red ginseng slices and water diluted with water.
여기서, 당침액은 수삼을 홍삼으로 절인 물을 사용한다.Here, pickled ginseng with red ginseng is used as the submerged solution.
이로 인해 홍삼에 내포된 다량의 사포닌으로 피로회복, 노화방지, 항암작용, 면역력 증가 및 골다공증 예방의 효과를 갖는다.
As a result, a large amount of saponin contained in red ginseng has effects of fatigue recovery, anti-aging, anti-cancer action, immunity enhancement and prevention of osteoporosis.
(2) 홍삼영양떡제조단계(2) Red ginseng nutrition rice cake manufacturing stage
홍삼영양떡제조단계는 (1)홍삼영양떡제조준비단계에서 떡시루 위에 편 반죽 위에 울타리콩, 호두, 호박씨, 밤, 홍삼절편을 고르게 올린 뒤, 증기로 쪄서 제조하는 단계이다.The red ginseng nutrition rice cake preparation step is (1) the step of preparing the red ginseng nutrition rice cake by steaming the fence beans, walnuts, pumpkin seeds, chestnuts and red ginseng slices evenly over the rice paddy on the rice paddy and steamed.
여기서, 찹쌀가루는 900 ~ 1100g, 울타리콩 57 ~ 63g, 호두 27 ~ 33g, 호박씨 27 ~ 33g, 밤 47 ~ 53g의 배합비로 배합되며, 더욱 바람직하게는 찹쌀가루, 1000g, 울타리콩 60g, 호두 30g, 호박씨, 30g, 밤 50g의 배합 비율이 바람직하다.
Here, the glutinous rice flour is blended in a blending ratio of 900 to 1100 g, 57 to 63 g of fence beans, 27 to 33 g of walnuts, 27 to 33 g of pumpkin seeds and 47 to 53 g of chestnuts, more preferably glutinous rice powder, 1000 g of fried beans, , Pumpkin seeds, 30g, and night 50g are preferable.
위의 방법으로 제조된 홍삼영양떡은 가로 5 ~ 7cm, 세로 3 ~ 5cm, 높이 1 ~ 3cm로 구성되는 것이 바람직하다.
The red ginseng nutrition rice cake produced by the above method is preferably composed of 5 to 7 cm in width, 3 to 5 cm in height and 1 to 3 cm in height.
이에 따라, 홍삼찰떡 및 홍상 영양떡 제조방법은 소비자에게 가장 선호되는 건강기능식품의 원료인 홍삼을 추출 및 농축의 가공 공정을 거치지 않은 절편의 형태 그대로 섭취할 수 있는 제품을 개발함과 동시에 다른 소재와 혼합하여 홍삼 특유의 강한 관능 특성을 완화시켜 일반 소비자들의 기호도를 높이면서도, 밤 호두 등의 재료 사용으로 저렴하게 남녀노소 모두 식음 할 수 있는 이점을 보유하고 있다.Accordingly, the red ginseng cake and the red ginseng nutrient rice cake manufacturing method have developed a product which can take the red ginseng, which is the most preferred food for health functional food, in the form of the section not subjected to the extraction and concentration process, To enhance the preference of the general consumers, and it has the advantage of being able to eat food for both male and female at low cost by using materials such as chestnuts and walnuts.
본 발명의 주 재료인 홍삼으로 인해 피로회복, 노화방지, 항암작용, 면역기능 및 골다공증 예방의 효과를 보유하고 있다.The red ginseng, which is the main material of the present invention, has the effects of fatigue recovery, anti-aging, anti-cancer effect, immune function and prevention of osteoporosis.
또한, 찹쌀가루, 울타리콩, 호두, 호박씨 및 밤을 함유하여 바쁜 현대인의 영양 균형을 고려하고 휴대 및 섭취가 간단한 이점을 보유하고 있다.In addition, it has a simple merit of carrying and ingesting considering the nutritional balance of busy people including glutinous rice flour, fence beans, walnuts, pumpkin seeds and chestnuts.
더불어, 본 발명에 따라 소화율이 높은 찹쌀가루, 뇌운동에 유익한 호박씨를 함께 사용함으로 바쁜 현대인 및 수험생의 두뇌활동과 소화 불량 예방의 효과를 보유하고 있다.
In addition, according to the present invention, glutinous rice powder having a high digestibility and a pumpkin seed which is beneficial for brain exercise are used together, thus possessing the effect of preventing brain activity and digestion of busy modern and examinee.
상기에서 제조예 1 내지 제조예 3을 이용하여 서술한 것은, 본 발명의 주요 사항만을 서술한 것으로, 그 기술적 범위 내에서 다양한 설계가 가능한 만큼, 본 발명이 제조예 1 내지 제조예 3의 구성 및 기능에 한정되는 것이 아님은 자명하다.The above description using Manufacturing Examples 1 to 3 describes only the main points of the present invention. As far as various designs can be made within the technical scope thereof, the present invention is not limited to the structures of Production Examples 1 to 3 It is obvious that it is not limited to the function.

Claims (8)

  1. 홍삼절편제조단계에 있어서,
    수삼을 세척하고 절단하는 준비 단계와;
    증기로 찌고 건조한 홍삼을 꿀, 올리고당, 물을 섞은 용액이 담긴 솥에 넣고, 약한 불에서 끓이며 절이는 절임 단계와;
    절인 홍삼을 채로 걸러내어 건조하는 건조 단계;를 포함하여 구성되는 것을 특징으로 하는 홍삼절편 제조방법.
    In the red ginseng slice preparation step,
    Preparing and washing the fresh ginseng;
    Steamed and dried red ginseng in a pot containing honey, oligosaccharide, and water, boiling in a weak fire, and pickling;
    And drying the pickled red ginseng by filtering out the pickled red ginseng.
  2. 당침액에 팥 및 호두를 넣어 혼합하는 팥앙금제조단계와;
    상기 팥앙금제조단계에서 제조된 팥앙금을 청구항 1의 방법으로 제조된 홍삼절편의 사이에 넣어 찰떡 속을 제조하는 홍삼찰떡속제조단계와;
    상기 홍삼절편제조단계의 당침액을 찹쌀에 넣어 반죽한 후, 증기에 찌는 홍삼찰떡외피제조단계와;
    상기 홍삼찰떡외피제조단계에서 제조된 외피와 상기 홍삼찰떡속제조단계에서 제조된 홍삼찰떡 속을 떡성형기에 넣어 찰떡으로 제조하는 홍삼찰떡제조단계;를 포함하여 구성되는 것을 특징으로 하는 홍삼찰떡 제조방법.
    A bean curd refuse step in which red bean and walnut are mixed with sugar solution;
    A red ginseng cake preparation step of preparing red ginseng cake by putting the red ginseng produced in the red ginseng manufacturing step between red ginseng slices produced by the method of claim 1;
    The ginseng slices of the red ginseng slice preparation step are kneaded in glutinous rice, kneaded in steam, and then processed in steam;
    The method of manufacturing red ginseng cake according to claim 1, wherein the red ginseng cake is prepared by adding the ginseng cake produced in the step of preparing the ginseng cake outer shell and the red ginseng paste prepared in the step of preparing the ginseng paste into a rice cake molding machine, .
  3. 청구항 2에 있어서,
    상기 팥앙금제조단계의 팥과 호두는,
    팥 900 ~ 1100g, 호두 27 ~ 33g으로 배합되는 것을 특징으로 하는 홍삼찰떡 제조방법.
    The method of claim 2,
    The red beans and walnuts of the above-
    900 to 1100 g of red beans, and 27 to 33 g of walnuts.
  4. 찹쌀가루에 청구항 1의 방법으로 제조된 홍삼절편 및 울타리콩, 호두, 호박씨, 밤과 물로 희석한 당침액을 넣고 반죽한 후, 떡시루에 고르게 펴는 홍삼영양떡제조준비단계와;
    상기 홍삼영양떡제조준비단계 후, 반죽 위에 울타리콩, 호두, 호박씨, 밤, 홍삼, 절편을 고르게 올린 후 증기로 쪄서 제조하는 홍삼영양떡제조단계;를 포함하여 구성되는 것을 특징으로 하는 홍삼영양떡 제조방법.
    Preparing a red ginseng nutrition rice cake prepared by adding the red ginseng slices prepared in the method of claim 1 to the glutinous rice flour and kneading the fried beans, walnuts, pumpkin seeds, night sugar and the sugar solution diluted with water,
    The method of manufacturing red ginseng nutrition rice cake according to claim 1, wherein the red ginseng nutmeg rice cake is prepared by steaming the fried beans, walnuts, pumpkin seeds, chestnuts, red ginseng, Gt;
  5. 청구항 4에 있어서,
    찹쌀가루, 울타리콩, 호두, 호박씨, 밤은,
    찹쌀가루 900 ~ 1100g, 울타리콩 57 ~ 63g, 호두 27 ~ 33g, 호박씨 27 ~ 33g, 밤 47 ~ 53g으로 배합되는 것을 특징으로 하는 홍삼영양떡 제조방법.
    The method of claim 4,
    Glutinous rice flour, fence beans, walnuts, pumpkin seeds, chestnuts,
    Wherein the composition is blended with 900 to 1100 g of glutinous rice powder, 57 to 63 g of fenced beans, 27 to 33 g of walnut, 27 to 33 g of pumpkin seed and 47 to 53 g of chestnut.
  6. 청구항 1의 방법으로 제조되는 홍삼절편.
    A red ginseng slice prepared by the method of claim 1.
  7. 청구항 2 또는 청구항 3의 방법으로 제조되는 홍삼찰떡.
    A red ginseng cake prepared by the method of claim 2 or claim 3.
  8. 청구항 4 또는 청구항 5의 방법으로 제조되는 홍삼영양떡.
    A red ginseng nutrient rice cake produced by the method of claim 4 or claim 5.
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Publication number Priority date Publication date Assignee Title
CN104286862A (en) * 2014-10-24 2015-01-21 哈尔滨天一生态农副产品有限公司 Xinjiang nut cake with effects of tonifying liver and benefiting kidneys and production method of Xinjiang nut cake
KR20170021952A (en) 2015-08-18 2017-03-02 안동대학교 산학협력단 Chamma-chalduck comprising andong-chamma and manufacturing method thereof
CN106804864A (en) * 2017-02-10 2017-06-09 苏州健乔食品科技有限公司 A kind of red ginseng health care hard candy

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KR100543940B1 (en) * 2004-11-12 2006-01-20 김길용 Ginseng preserved in honey and method of manufacturing the same
KR20090040568A (en) * 2007-10-22 2009-04-27 최선임 A snack made of red ginseng
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KR920009316A (en) * 1990-11-20 1992-06-25 안승춘 Rice or glutinous rice cake with ginseng
KR100543940B1 (en) * 2004-11-12 2006-01-20 김길용 Ginseng preserved in honey and method of manufacturing the same
KR20090040568A (en) * 2007-10-22 2009-04-27 최선임 A snack made of red ginseng
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104286862A (en) * 2014-10-24 2015-01-21 哈尔滨天一生态农副产品有限公司 Xinjiang nut cake with effects of tonifying liver and benefiting kidneys and production method of Xinjiang nut cake
KR20170021952A (en) 2015-08-18 2017-03-02 안동대학교 산학협력단 Chamma-chalduck comprising andong-chamma and manufacturing method thereof
CN106804864A (en) * 2017-02-10 2017-06-09 苏州健乔食品科技有限公司 A kind of red ginseng health care hard candy

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