KR20150115353A - Making method for rice cake - Google Patents

Making method for rice cake Download PDF

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Publication number
KR20150115353A
KR20150115353A KR1020140040249A KR20140040249A KR20150115353A KR 20150115353 A KR20150115353 A KR 20150115353A KR 1020140040249 A KR1020140040249 A KR 1020140040249A KR 20140040249 A KR20140040249 A KR 20140040249A KR 20150115353 A KR20150115353 A KR 20150115353A
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South Korea
Prior art keywords
rice
powder
rice cake
same
boxthorn
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KR1020140040249A
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Korean (ko)
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황영숙
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황영숙
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Priority to KR1020140040249A priority Critical patent/KR20150115353A/en
Publication of KR20150115353A publication Critical patent/KR20150115353A/en

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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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • 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
    • 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
    • A23L33/15—Vitamins

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention provides a manufacturing method of three-colored rice cake for rice cake soup. The method comprises the following steps: soaking rice for six to eight hours; adding a small amount of salt in the soaked rice, and grinding the same; re-grinding the ground rice powder, mixing white rice powder and boxthorn fruit powder in the ground rice power at a weight ratio of 100 : 3, re-grinding the same, mixing mustard-colored rice powder and boxthorn leaf powder in the ground rice powder at a weight ratio of 100 : 2, re-grinding the same, and gaining green-colored rice powder; and respectively putting the white rice powder, the mustard-colored rice powder, and the green rice powder in steamers, steaming the same for 10 to 20 minutes, pressing the same in a compressor, and manufacturing the same in a bar rice cake shape. By providing the three-colored rice cake for rice cake soup of the white color, a unique color of rice, and mustard-color and the green color respectively added with the boxthorn fruit powder and the boxthorn leaf powder, the method can increase the texture of food due to the different colors and a unique scent of boxthorn, improve productivity and palatability by the differentiated taste and the scent, and provide an expectation of various pharmacological effects by useful ingredients of boxthorn.

Description

삼색 떡국떡 제조방법{Making method for rice cake}{Making method for rice cake}

본 발명은 삼색 떡국떡 제조방법에 관한 것으로, 더욱 상세하게는 쌀 고유의 흰색과 구기자 열매분말 및 잎분말이 각각 첨가된 겨자색과 녹색의 삼색 떡국떡을 제공함으로써 다양한 색상과 구기자 고유의 향에 의한 식감을 돋을 수 있고, 또 차별화된 맛과 향에 의해 상품성과 기호성을 향상시킬 뿐더러 구기자의 유용한 성분에 의한 다양한 약리효과를 기대할 수 있도록 하는 삼색 떡국떡 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing three-color rice cake rice cakes. More particularly, the present invention relates to a method for producing three-color rice cakes rice cake with rice color, The present invention relates to a method for manufacturing a three-color rice cake rice cake which can improve the taste and flavor of rice according to differentiated flavor and flavor and can expect various pharmacological effects by useful ingredients of rice cake.

일반적으로 떡국떡(가래떡)은 멥쌀가루를 반죽하여 솥에 찐 후 압출기 등을 이용하여 길게 뽑아낸 것으로서, 주로 떡국이나 떡볶이 등의 재료로 사용된다.Generally, rice cake rice cake (rice cake) is made by kneading rice flour, steamed in a pot, and then pulled out by using an extruder. It is mainly used as a rice cake soup or rice cake cake.

그러나 종래의 가래떡은 단순하게 쌀가루를 반죽하여 길게 압출시킨 것이므로 가래떡 만으로는 완전한 음식이 될 수 없었으며, 주로 갖은 양념을 첨가하여 떡볶이로 만들거나 소스 국물을 사용하여 떡국을 끓여야만 비로서 음식맛을 즐길 수 있는 완전한 식품이 되었다.However, since the conventional rice cake is simply extruded by kneading rice flour, the rice cake can not be a perfect food, and it is necessary to boil rice cake soup with rice sauce or soup to add flavor Can become a complete food.

상기와 같이 쌀가루를 주원료로 하는 가래떡은 단백질이나 비타민과 같은 영양분이 부족하므로 소비자에들 에게 충분한 영양분을 공급할 수 없었으며, 이로 인해 가래떡은 주로 간식으로 이용되었다.As described above, the rice flour, which is mainly made of rice flour, lacks nutrients such as proteins and vitamins, so that it can not supply enough nutrients to the consumers. Therefore, the rice flour was used mainly as a snack.

그리고 가래떡은 흰떡을 둥글고 길게 뽑은 것이므로 너무 단순하게 형성되어 다양함을 추구하는 현대 소비자들의 욕구를 충족시킬 수 없었다.And it is too simple to grasp the white rice cake because it is long and round, so it could not satisfy the desire of modern consumers pursuing diversity.

따라서 현대의 소비자들은 보다 다양하고 미려한 형상을 갖는 가래떡을 요구하고 있는 실정이다.Therefore, today 's consumers are demanding more variety and beautiful shape.

이에 본 출원인은 수많은 연구와 노력 끝에 삼색 떡국떡을 개발하기에 이르른 것이다.
Thus, the present applicant has come to develop the tricolor rice cake after a lot of research and effort.

본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 쌀 고유의 흰색과 구기자 열매분말 및 잎분말이 각각 첨가된 겨자색과 녹색의 삼색 떡국떡을 제공함으로써 다양한 색상과 구기자 고유의 향에 의한 식감을 돋을 수 있고, 또 차별화된 맛과 향에 의해 상품성과 기호성을 향상시킬 뿐더러 구기자의 유용한 성분에 의한 다양한 약리효과를 기대할 수 있도록 하는 삼색 떡국떡 제조방법을 제공하는 데 그 목적이 있다.
DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a three-colored rice cake rice cake with mustard and green added with rice white, ginger powder and leaf powder, It is an object of the present invention to provide a method for manufacturing a three-color rice cake rice cake which can improve the commerciality and palatability by differentiated flavor and flavor and can expect various pharmacological effects by useful ingredients of the rice cake.

상기한 목적을 달성하기 위한 본 발명에 따른 삼색 떡국떡 제조방법은, 쌀을 6~8시간 동안 불리는 단계; 상기 불린 쌀에 소량의 소금을 넣고 분쇄하는 단계; 상기 분쇄된 쌀가루를 재차 분쇄하여 흰색 쌀가루, 상기 분쇄된 쌀가루에 구기자 열매분말을 100:3의 중량비로 혼합한 후 재차 분쇄하여 겨자색 쌀가루, 상기 분쇄된 쌀가루에 구기자 잎분말을 100:2의 중량비로 혼합한 후 재차 분쇄하여 녹색 쌀가루를 얻는 단계; 상기 흰색 쌀가루, 겨자색 쌀가루, 녹색 쌀가루를 각각 찜기에 넣고 10~20분 동안 찐 다음, 압출기에서 압출하여 가래떡 형태로 제조하는 단계;를 포함하도록 구성되는 것을 특징으로 한다.
According to another aspect of the present invention, there is provided a method for manufacturing a three-color rice cake rice cake, the rice rice being called for 6 to 8 hours; Adding a small amount of salt to the so-called rice and pulverizing the same; The pulverized rice flour was pulverized again, and white rice flour, ginger powder was added to the pulverized rice flour at a weight ratio of 100: 3 and then pulverized again to obtain mustard-colored rice flour. The pulverized rice flour was blended with gugija leaf powder at a weight ratio of 100: Mixing and grinding again to obtain green rice flour; The white rice flour, the mustard rice flour and the green rice flour are respectively put into a steamer and steamed for 10 to 20 minutes, and then extruded in an extruder to produce a rice cake.

이처럼 본 발명은 쌀 고유의 흰색과 구기자 열매분말 및 잎분말이 각각 첨가된 겨자색과 녹색의 삼색 떡국떡을 제공함으로써 다양한 색상과 구기자 고유의 향에 의한 식감을 돋을 수 있고, 또 차별화된 맛과 향에 의해 상품성과 기호성을 향상시킬 뿐더러 구기자의 유용한 성분에 의한 다양한 약리효과를 기대할 수 있도록 하는 매우 유용한 발명인 것이다.
As described above, the present invention can provide a variety of colors and flavors due to its unique fragrance by providing a mustard-colored and green-colored three-color rice cake soup to which rice white, ginger powder and leaf powder are respectively added, To improve the commerciality and palatability, and to be able to expect various pharmacological effects by useful ingredients of the phage.

상기한 목적 및 효과를 달성하기 위한 본 발명을 바람직한 실시예를 통해 더욱 상세히 설명하면 다음과 같다.
The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

본 발명에 따른 삼색 떡국떡 제조방법은, 쌀을 6~8시간 동안 불리는 단계; 상기 불린 쌀에 소량의 소금을 넣고 분쇄하는 단계; 상기 분쇄된 쌀가루를 재차 분쇄하여 흰색 쌀가루, 상기 분쇄된 쌀가루에 구기자 열매분말을 100:3의 중량비로 혼합한 후 재차 분쇄하여 겨자색 쌀가루, 상기 분쇄된 쌀가루에 구기자 잎분말을 100:2의 중량비로 혼합한 후 재차 분쇄하여 녹색 쌀가루를 얻는 단계; 상기 흰색 쌀가루, 겨자색 쌀가루, 녹색 쌀가루를 각각 찜기에 넣고 10~20분 동안 찐 다음, 압출기에서 압출하여 가래떡 형태로 제조하는 단계;를 포함하도록 구성된다.
A method for preparing a three-color rice cake rice cake according to the present invention comprises the steps of: Adding a small amount of salt to the so-called rice and pulverizing the same; The pulverized rice flour was pulverized again, and white rice flour, ginger powder was added to the pulverized rice flour at a weight ratio of 100: 3 and then pulverized again to obtain mustard-colored rice flour. The pulverized rice flour was blended with gugija leaf powder at a weight ratio of 100: Mixing and grinding again to obtain green rice flour; The white rice flour, mustard rice flour and green rice flour are respectively added to a steamer and steamed for 10 to 20 minutes and then extruded in an extruder to produce a rice cake.

상기 구기자는 가시가 헛개나무(구: 枸)와 비슷하고 줄기는 버드나무(기: 杞)와 비슷하여 두글자를 합쳐서 구기(枸杞)라고 불렀다고 알려져 있으며, 이러한 구기자는 어지럽고 허리와 무릎에 힘이 없으며 남자가 유정(遺精)하고, 임신을 못 시킬 때 사용하고, 음혈이 허약해 져 얼굴이 누렇고 머리털이 희어지며 잠을 못 이룰 때나 소갈증에 효과가 있으며, 폐기 허약으로 인한 오랜 해수에도 사용하고, 약리작용으로 비특이성면역증강 작용, 조혈작용, 콜레스테롤강하작용, 항지방간작용, 혈압강하, 혈당강하, 생장촉진, 항암작용 등이 있는 것으로 보고되고 있다.
It is said that the gojiga is similar to the hoden (:) and the stem is similar to the willow (:), so it is known that the two characters are called together 枸杞 (枸杞) It is used when the man is ill and is unable to conceive. When the blood is weak, the face is yellow and the hair is whitish. When he can not sleep, it is effective for purpura. It is also used for long seawater due to weak fragility, It has been reported that pharmacological actions include non-specific immune enhancement, hematopoietic action, cholesterol lowering action, anti-hepatic action, blood pressure lowering, blood glucose lowering, growth promotion,

[실시예]
[Example]

먼저, 쌀 10㎏씩 총 30㎏을 각각 8시간 동안 불리며, 쌀의 침지를 위해 쌀과 물은 4:6의 중량비로 구성됨이 바람직하다.First, a total of 30 kg of rice 10 kg each is called for 8 hours. For the immersion of rice, rice and water are preferably constituted at a weight ratio of 4: 6.

이때 쌀을 8시간 동안 불리는 것은, 하기의 공정에서 잘 빻이고 부드럽고 쫄깃한, 즉 질 좋은 떡국떡(가래떡)을 제조하기 위함이다.At this time, the rice is cooked for 8 hours in order to make a finely ground, smooth and chewy, good quality rice cake (rice cake) in the following process.

물론 상기 8시간은 찬물에서 불리는 시간이며, 뜨거운 물의 경우에는 상기 불리는 시간이 단축될 수도 있음은 당연하다.
Of course, it is natural that the above-mentioned eight hours is a time called in cold water, and in the case of hot water, the above-mentioned time may be shortened.

다음, 상기 불린 쌀에 각각 소금 1큰컵을 넣고 분쇄한다.Next, a large cup of salt is added to each of the above-mentioned rice and ground.

이때 소금 1큰컵을 넣고 분쇄하는 이유는 간을 맞추고 상기 소금 간이 분쇄시 고르게 혼합되도록 하기 위함이다.
In this case, one large cup of salt is ground and ground so that the liver can be aligned and mixed evenly during the salt milling.

다음, 상기 분쇄된 쌀가루 10㎏를 재차 분쇄하여 흰색 쌀가루, 상기 분쇄된 쌀가루 10㎏에 구기자 열매분말 300g을 혼합한 후 재차 분쇄하여 겨자색 쌀가루, 상기 분쇄된 쌀가루 10㎏에 구기자 잎분말 200g을 혼합한 후 재차 분쇄하여 녹색 쌀가루를 얻는다.Next, 10 kg of the ground rice flour was pulverized again and mixed with white rice flour, 10 kg of the ground rice flour, 300 g of gugija fruit powder, and then pulverized again to obtain 200 g of mustard-colored rice flour and 10 g of the ground rice flour And then ground again to obtain green rice flour.

이때 상기 분쇄된 쌀가루와 구기자 열매분말 및 잎분말이 각각 100:3, 100:2의 중량비로 혼합되는 것은 겨자색과 녹색의 색상을 얻기 위함이다.
In this case, the pulverized rice flour, ginger powder and leaf powder are mixed at a weight ratio of 100: 3 and 100: 2, respectively, in order to obtain mustard color and green color.

다음, 상기 흰색 쌀가루, 겨자색 쌀가루, 녹색 쌀가루를 각각 찜기에 넣고 10~20분 동안 찐 다음, 압출기에서 압출하여 가래떡 형태로 제조한다.Next, the white rice flour, mustard rice flour and green rice flour are respectively added to a steamer and steamed for 10 to 20 minutes, and then extruded in an extruder to produce a rice cake.

이때 상기 압출기에서 압출된 가래떡은 쌀가루와 구기자 열매분말, 잎분말로 인해 각각 흰색, 겨자색, 녹색을 띄게 된다.
At this time, the rice cake extruded from the extruder is white, mustard-colored, and green, respectively, due to the rice flour, ginger powder, and leaf powder.

상기한 공정으로 제조된 떡국떡(가래떡)을 이용한 떡국(실시예)과 시중에서 판매되는 하얀색상의 가래떡을 이용한 떡국(비교예)를 준비한 후 이를 20 내지 55세 연령의 총 50명에게 섭취토록 하여 그 결과를 향, 맛, 색상, 취식감의 기호도로 구분하여 관능검사를 하였다.The rice cake soup (example) using the rice cake soup (rice cake) prepared in the above process and the rice cake soup (comparative example) using the commercially available white rice cake soup sold in the market were prepared and then taken to a total of 50 persons aged 20 to 55 years The sensory evaluation was carried out by dividing the results into flavor, taste, color and taste preference.

이때 상기 관능검사의 평점은 1(몹시 나쁨) 내지 10점(아주 좋음)으로 매기도록 하는 10점 평점법을 사용하였으며, 그 결과는 아래와 같다.
At this time, the score of the sensory test was rated as 1 (very bad) to 10 (very good), and the result was as follows.

실시예Example 및  And 비교예의Comparative example 관능검사 Sensory test 실시예Example 비교예Comparative Example 향incense 9.19.1 8.28.2 맛flavor 9.59.5 8.58.5 외관Exterior 9.29.2 8.08.0 취식감Crust texture 8.88.8 8.38.3 합 계Sum 9.19.1 8.28.2

상기한 바와 같이, 본 발명 삼색 떡국떡을 이용한 떡국은 시중에서 판매하고 있는 가래떡을 이용한 떡국에 비해 향, 맛, 색상, 취식감이 더 우수한 것을 확인할 수 있었다.
As described above, it was confirmed that the rice cake soup using the three-color rice cake soup according to the present invention was superior in flavor, taste, color, and texture to the rice cake soup using the rice cake soup sold in the market.

상술한 바와 같이 본 발명은 비록 한정된 실시예에 의해 설명되었으나, 본 발명은 이것에 한정되지 않으며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다.Although the present invention has been described with reference to the exemplary embodiments, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations are possible within the scope of the claims.

Claims (1)

쌀을 6~8시간 동안 불리는 단계;
상기 불린 쌀에 소량의 소금을 넣고 분쇄하는 단계;
상기 분쇄된 쌀가루를 재차 분쇄하여 흰색 쌀가루, 상기 분쇄된 쌀가루에 구기자 열매분말을 100:3의 중량비로 혼합한 후 재차 분쇄하여 겨자색 쌀가루, 상기 분쇄된 쌀가루에 구기자 잎분말을 100:2의 중량비로 혼합한 후 재차 분쇄하여 녹색 쌀가루를 얻는 단계;
상기 흰색 쌀가루, 겨자색 쌀가루, 녹색 쌀가루를 각각 찜기에 넣고 10~20분 동안 찐 다음, 압출기에서 압출하여 가래떡 형태로 제조하는 단계;
를 포함하도록 구성되는 것을 특징으로 하는 삼색 떡국떡 제조방법.A step in which rice is called for 6 to 8 hours;
Adding a small amount of salt to the so-called rice and pulverizing the same;
The pulverized rice flour was pulverized again, and white rice flour, ginger powder was added to the pulverized rice flour at a weight ratio of 100: 3 and then pulverized again to obtain mustard-colored rice flour. The pulverized rice flour was blended with gugija leaf powder at a weight ratio of 100: Mixing and grinding again to obtain green rice flour;
Adding the white rice flour, mustard rice flour and green rice flour into a steamer for 10 to 20 minutes, and then extruding it in an extruder to prepare a rice cake form;
The method of manufacturing a three-color rice cake rice cake according to claim 1,
KR1020140040249A 2014-04-04 2014-04-04 Making method for rice cake KR20150115353A (en)

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