KR20160053364A - Manufacturing method of Glutinous Rice Cake containing Sweet Pumpkin and Glutinous Rice Cake containing Sweet Pumpkin manufactured by the same - Google Patents
Manufacturing method of Glutinous Rice Cake containing Sweet Pumpkin and Glutinous Rice Cake containing Sweet Pumpkin manufactured by the same Download PDFInfo
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Classifications
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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
- 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
- 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
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 단호박을 포함하는 찹쌀떡의 제조방법, 이에 의해 제조된 단호박을 포함하는 찹쌀떡에 관한 것으로, 보다 상세하게는 찹쌀떡의 외피와 앙금에 단호박을 포함하므로 단호박의 영양성분을 섭취할 수 있으며, 앙금에 단호박 정과를 포함하므로 쫀득한 식감을 향상시킨 단호박을 포함하는 찹쌀떡의 제조방법, 이에 의해 제조된 단호박을 포함하는 찹쌀떡에 관한 것이다.
The present invention relates to a process for producing a roasted rice cake containing a pumpkin, and more particularly to a roasted rice cake containing the pumpkin produced by the method, and more particularly, to a roasted rice cake comprising the roasted rice cake and the pumpkin, Which comprises a pumpkin and a pumpkin, and a pumpkin which improves the texture of the pumpkin. The present invention also relates to a roasted rice cake containing the pumpkin produced thereby.
찹쌀떡은 찹쌀가루나 기타 곡물가루로 된 외피 속에 팥이나 소를 넣어 만든 음식으로, 주변에서 흔하게 볼 수 있는데, 상기 음식에 들어가는 소는 여러 종류가 있으나 대표적인 것은 단팥이나 녹말, 콩 및 깨분말 등을 당분과 혼합하여 만들어진 앙금을 들 수 있다.
Dae-rae rice cake is a food made by putting red beans and cow in a shell made of glutinous rice flour and other grain flour. It can be seen in the vicinity. There are many kinds of cows to enter into the above food. Typical examples are soy bean, starch, And the like.
상기와 같이 앙금은 주로 곡물로 이루어지며, 상기 앙금의 외피는 찹쌀을 주성분으로 하는 곡물분말을 반죽 및 증자하여 이루어진다.
As described above, the sediment is mainly composed of grains, and the outer surface of the sediment is formed by kneading and growing grains powder containing glutinous rice as a main component.
종래의 찹쌀떡은 그 맛이 천편일률적이어서 보다 다양한 풍미를 원하는 다양한 계층의 욕구를 충분하게 만족시켜 줄 수 없다는 등의 문제점이 지적되고 있다.
The conventional waxy rice cake has a problem in that it can not satisfactorily satisfy the needs of various classes desiring various flavors because the taste thereof is uneven.
대한민국등록특허공보 제10-1366797호(2014.02.25.)에는 도토리 분말이 함유된 찹쌀떡의 제조방법이 개시되어 있다.Korean Patent Registration No. 10-1366797 (Feb. 25, 2014) discloses a process for producing a waxy rice cake containing acorn powder.
상기 찹쌀떡은 도토리 분말이 함유되어 다양한 풍미와 우수한 식감을 갖는 장점이 있지만, 상기 도토리 분말을 외피에 포함시키는 것이다.
The waxy rice cake has the advantage of containing various kinds of acorn powder and having various flavors and excellent texture, but the acorn powder is included in the outer skin.
대한민국등록특허공보 제10-1398107호(2014.05.27.)에는 개두릅 찹쌀떡의 제조방법이 개시되어 있다.Korean Patent Registration No. 10-1398107 (Apr. 27, 2014) discloses a process for producing starch rice cake.
상기 찹쌀떡은 개두릅을 첨가하여 영양 면에서 균형있는 찹쌀떡의 제조가 가능한 장점이 있지만, 상기 개두릅을 외피에 포함시키는 것이다.
The above-mentioned Dae-rae rice cake has an advantage that it is possible to produce a Dae-rae rice which has a balanced nutritional aspect by adding a rice starch,
대한민국공개특허공보 제10-2006-0016480호(2006.02.22.)에는 뽕잎을 원료로 하는 찹쌀떡의 제조방법이 개시되어 있다.Korean Patent Laid-Open Publication No. 10-2006-0016480 (Feb. 22, 2006) discloses a method for producing a waxy rice cake using mulberry leaves as a raw material.
상기 찹쌀떡은 뽕잎을 첨가하여 뽕잎의 고유성분을 섭취할 수 있는 장점이 있지만, 상기 뽕잎을 외피에 포함시키는 것이다.
The mulberry leaf is added to the outer surface of the mulberry leaf although the mulberry leaf has an advantage that it can ingest the intrinsic component of the mulberry leaf.
대한민국공개특허공보 제10-2006-0016478호(2006.02.22.)에는 녹차잎을 원료로 하는 찹쌀떡의 제조방법이 개시되어 있다.Korean Patent Laid-Open Publication No. 10-2006-0016478 (Feb. 22, 2006) discloses a process for producing green tea leaves made from green tea leaves.
상기 찹쌀떡은 녹차잎을 첨가하여 녹차잎의 고유성분을 섭취할 수 있는 장점이 있지만, 상기 녹차잎을 외피에 포함시키는 것이다.
The green tea leaves have an advantage in that green tea leaves can be added to the green tea leaves, and the green tea leaves are contained in the outer skin.
대한민국공개특허공보 제10-2006-0016477호(2006.02.22.)에는 선인장의 열매를 원료로 하는 찹쌀떡의 제조방법이 개시되어 있다.Korean Patent Laid-Open Publication No. 10-2006-0016477 (Feb. 22, 2006) discloses a method for producing a glutinous rice cake using a fruit of a cactus as a raw material.
상기 찹쌀떡은 선인장의 열매를 첨가하여 선인장의 열매인 백년초의 고유성분을 섭취할 수 있는 장점이 있지만, 상기 백년초를 외피에 포함시키는 것이다.
The above-mentioned Daechi rice cake has the advantage of adding the fruit of the cactus, thereby ingesting the inherent component of the cactus, which is the fruit of the cactus.
본 발명의 목적은 찹쌀떡의 외피와 앙금에 단호박을 포함하므로 단호박의 영양성분을 섭취할 수 있으며, 앙금에 단호박 정과를 포함하므로 쫀득한 식감을 향상시킨 단호박을 포함하는 찹쌀떡의 제조방법, 이에 의해 제조된 단호박을 포함하는 찹쌀떡을 제공하는 것이다.
The object of the present invention is to provide a method of manufacturing a rice gruel including a pumpkin which is able to ingest nutritional components of a pumpkin and contains a pumpkin as a base, thereby improving the texture of the rice gruel, And the like.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은 단호박이 포함된 외피를 제조하는 단계(단계 1); 단호박 앙금을 제조하는 단계(단계 2); 단호박 정과를 제조하는 단계(단계 3); 팥앙금에 상기 단호박 앙금과 상기 단호박 정과를 혼합하여 혼합물을 만드는 단계(단계 4); 및 상기 단호박이 포함된 외피에 상기 혼합물을 넣고 성형하는 단계(단계 5); 를 포함하는 단호박을 포함하는 찹쌀떡의 제조방법을 제공한다.The present invention relates to a method for making a pumpkin comprising the steps of (1) preparing a shell containing a pumpkin; A step of making pumpkin bottoms (step 2); (Step 3) of making a hard candy tablet; A step of mixing the pumpkin bottom and the hard candy to make a mixture (step 4); And putting the mixture into an envelope containing the pumpkin and molding (step 5); And a sweet potato comprising the same.
상기 단계 1은, 찹쌀을 물에 11~13시간 동안 불린 후 물기를 제거하고, 상기 물기가 제거된 찹쌀 100중량부에 삶은 단호박 10중량부, 단호박 가루 6중량부 및 소금 1중량부를 혼합하고 마쇄하여 혼합 마쇄물을 제조하고, 상기 혼합 마쇄물을 20~30분 동안 찐 다음 5분 동안 반죽하고, 상기 반죽물에 설탕 15중량부를 투입하고 5분 동안 더 반죽할 수 있다.In step 1, the glutinous rice is poured into water for 11 to 13 hours, then the water is removed, and 10 parts by weight of boiled sweet pumpkin, 6 parts by weight of the pumpkin powder and 1 part by weight of salt are mixed with 100 parts by weight of the water- And the mixture is heated for 20 to 30 minutes and then kneaded for 5 minutes. 15 parts by weight of sugar is added to the kneaded product and further kneaded for 5 minutes.
상기 단계 2는, 단호박을 10~20분 동안 스팀기에서 찌고 으깬 후, 상기 찐 단호박 100중량부에 대하여 설탕 10중량부 및 소금 1중량부를 혼합하고, 20℃의 온도에서 10분 동안 가열할 수 있다.In step 2, the squash is steamed and steamed in a steamer for 10 to 20 minutes, then 10 parts by weight of sugar and 1 part by weight of salt are mixed with 100 parts by weight of the steamed pumpkin and heated at a temperature of 20 캜 for 10 minutes .
상기 단계 3은, 단호박 100중량부에 설탕 1중량부를 넣고 12시간 동안 재어 둔 후 수분을 제거하고, 한번 더 설탕 1중량부를 넣고 12시간 동안 재어 둔 후 수분을 제거하고, 물엿 1중량부를 넣고 20℃의 온도에서 10분 동안 가열하고, 건조기에서 70℃의 온도에서 10시간 동안 건조한 후 직경 0.1~0.3㎝로 성형할 수 있다.In step 3, 1 part by weight of sugar is added to 100 parts by weight of the pumpkin, and the mixture is allowed to stand for 12 hours. Then, water is removed, and 1 part by weight of sugar is added once more. After 12 hours, moisture is removed. Lt; 0 > C for 10 minutes, dried in a drier at a temperature of 70 DEG C for 10 hours, and then molded into a diameter of 0.1 to 0.3 cm.
상기 단계 4는 팥앙금 55~65중량%에 상기 단호박 앙금 32~40중량%와 상기 단호박 정과 1~7중량%를 혼합하며, 상기 단계 5는 상기 단호박이 포함된 외피 100중량부에 상기 혼합물 10~50중량부를 넣고 성형할 수 있다.The step 4 is a step of mixing 32 to 40% by weight of the pumpkin residue with 55 to 65% by weight of bean jam, 1 to 7% by weight of the pumpkin, and 5 to 10% by weight of the mixture, 50 parts by weight may be added.
또한, 본 발명은 상기 제조방법으로 제조되는 단호박을 포함하는 찹쌀떡을 제공한다.
In addition, the present invention provides a roasted rice cake containing the pumpkin produced by the above-described method.
본 발명에 따른 찹쌀떡은 단호박 앙금을 포함하므로 인해 종래 팥앙금으로 만든 찹쌀떡에 비해 맛이 우수하며, 단호박 정과를 포함하므로 인해 식감을 향상시킨 장점이 있다.
The rice gruel according to the present invention has an advantage in that the taste is superior to that of the conventional rice gruel because of the inclusion of the pumpkin root, and the texture is improved due to the inclusion of the gruel.
이하, 본 발명을 상세히 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail.
단호박(Cucurbita maxima DUCH)은 그 맛이 달콤하면서도 성분면에서 비타민 A와 C가 매우 풍부하여 위장병과 당뇨병 등 성인병에 좋고, 카로틴을 비롯해 비타민과 철분, 칼슘 등의 영양소를 고르게 함유하고 있어 소화흡수가 잘되고 비만방비와 피부미용에도 좋아 다이어트 음식으로 적당한 것으로 알려져 있다.
The sweet pumpkin (Cucurbita maxima DUCH) is sweet and its ingredients are very rich in vitamin A and C, so it is good for geriatric diseases such as gastrointestinal diseases and diabetes. It contains carotene, vitamins, iron, calcium and other nutrients evenly. It is well known that it is suitable as a dietary food for obesity protection and skin beauty.
먼저, 본 발명에 따른 단호박을 포함하는 찹쌀떡의 제조방법을 설명한다.
First, a method for producing a daughter-in-law comprising a pumpkin according to the present invention will be described.
본 발명의 단호박을 포함하는 찹쌀떡의 제조방법은,A method for producing a roasted rice cake comprising the inventive pumpkin,
단호박이 포함된 외피를 제조하는 단계(단계 1);Producing a shell containing the pumpkin (step 1);
단호박 앙금을 제조하는 단계(단계 2);A step of making pumpkin bottoms (step 2);
단호박 정과를 제조하는 단계(단계 3);(Step 3) of making a hard candy tablet;
팥앙금에 상기 단호박 앙금과 상기 단호박 정과를 혼합하여 혼합물을 만드는 단계(단계 4); 및A step of mixing the pumpkin bottom and the hard candy to make a mixture (step 4); And
상기 단호박이 포함된 외피에 상기 혼합물을 넣고 성형하는 단계(단계 5);Placing the mixture in an envelope containing the pumpkin and molding (step 5);
를 포함한다.
.
상기 단계 1은 찹쌀을 물에 11~13시간 동안 불린 후 물기를 제거하고, 상기 물기가 제거된 찹쌀 100중량부에 삶은 단호박 10중량부, 단호박 가루 6중량부 및 소금 1중량부를 혼합하고 마쇄하여 혼합 마쇄물을 제조하고, 상기 혼합 마쇄물을 20~30분 동안 찐 다음 5분 동안 반죽하고, 상기 반죽물에 설탕 15중량부를 투입하고 5분 동안 더 반죽하여 외피를 만드는 것이 바람직하다.In step 1, the glutinous rice was poured into water for 11 to 13 hours, and the water was removed. To 100 parts by weight of the glutinous rice removed with water were added 10 parts by weight of boiled pumpkin, 6 parts by weight of the pumpkin powder and 1 part by weight of salt, The mixture is kneaded for 20 to 30 minutes, kneaded for 5 minutes, added with 15 parts by weight of sugar to the kneaded product, and further kneaded for 5 minutes to prepare a shell.
상기 단호박은 껍질과 씨를 제거한 후 15분 동안 삶은 후에 사용하는 것이 바람직하며, 상기 단호박 가루는 삶지 않은 상태로 사용하는 것이 바람직하다. 상기 반죽물에 투입되는 설탕은 찹쌀 100중량부에 대한 15중량부를 의미한다.
The pumpkin is preferably used after removing the husks and seeds and boiled for 15 minutes, and the pumpkin powder is preferably used in a non-boiled state. The sugar added to the kneaded product means 15 parts by weight of 100 parts by weight of glutinous rice.
상기 단계 2는 단호박을 10~20분 동안 스팀기에서 찌고 으깬 후, 상기 찐 단호박 100중량부에 대하여 설탕 10중량부 및 소금 1중량부를 혼합하고, 20℃의 온도에서 10분 동안 가열하는 것이 바람직하다.In step 2, the pumpkin is steamed and steamed in a steamer for 10 to 20 minutes, then 10 parts by weight of sugar and 1 part by weight of salt are mixed with 100 parts by weight of the steamed pumpkin and heated at a temperature of 20 캜 for 10 minutes .
상기 단호박은 껍질과 씨를 제거한 후 사용하는 것이 바람직하다.
It is preferred that the pumpkin be used after removing the husks and seeds.
상기 단계 3은 단호박 100중량부에 설탕 1중량부를 넣고 12시간 동안 재어 둔 후 수분을 제거하고, 한번 더 설탕 1중량부를 넣고 12시간 동안 재어 둔 후 수분을 제거하고, 물엿 1중량부를 넣고 20℃의 온도에서 10분 동안 가열하고, 건조기에서 70℃의 온도에서 10시간 동안 건조한 후 직경 0.1~0.3㎝로 성형하는 것이 바람직하다.In Step 3, 1 part by weight of sugar is added to 100 parts by weight of the pumpkin, and the mixture is allowed to stand for 12 hours. Then, water is removed and 1 part by weight of sugar is added to the mixture for 12 hours. After removing water, 1 part by weight of starch is added For 10 minutes, dried in a dryer at a temperature of 70 DEG C for 10 hours, and then molded into a diameter of 0.1 to 0.3 cm.
상기 단호박은 껍질과 씨를 제거한 후 납작썰기하여 사용하는 것이 바람직하다. 상기 투입되는 설탕과 물엿의 양은 단호박 100중량부에 대한 중량부를 의미한다.
It is preferable that the above-mentioned pumpkin be used after removing the husks and seeds and then slicing the same. The amount of the added sugar and starch syrup means the weight part of 100 weight parts of pumpkin.
상기 단계 4는 팥앙금 55~65중량%에 상기 단호박 앙금 32~40중량%와 상기 단호박 정과 1~7중량%를 혼합하여 혼합물을 만드는 것이 바람직하다.In step 4, the mixture is preferably prepared by mixing 32 to 40% by weight of the pumpkin root, 55% to 65% by weight of bean jam, 1% to 7% by weight of the pumpkin, and 1 to 7% by weight.
상기 단호박 앙금이 상기 범위를 벗어나면 전체적인 맛의 조화가 미흡해지며, 상기 단호박 정과가 상기 범위를 벗어나면 식감이 미흡하게 된다.If the squash residue is out of the above range, the harmony of the overall taste becomes insufficient, and if the sauces are out of the above range, the texture is insufficient.
상기 팥앙금 대신 종래 찹쌀떡 제조시 사용되는 앙금은 어느 것을 사용해도 무방하다.
Any of the sediments used in the preparation of the conventional glutinous rice cake may be used in place of the above-mentioned bean jam.
상기 단계 5는 상기 단호박이 포함된 외피 100중량부에 상기 혼합물 10~50중량부를 넣고 성형하여 찹쌀떡을 제조하는 단계이다.
In step 5, 10 to 50 parts by weight of the mixture is added to 100 parts by weight of the shell containing the pumpkin, and the mixture is molded to produce a waxy rice cake.
상기 단계 5 이후에, 상기 찹쌀떡에 갈분(arrowroot flour)을 고물로 묻힌 후 포장하는 단계가 추가될 수 있다. 상기 갈분은 칡 뿌리의 물을 짜서 말려 만든 가루를 의미한다.
After the step 5, a step of packing an arrowroot flour into the garlic may be added. The above-mentioned pomegranate refers to a powder made by squeezing water from the root.
또한, 본 발명은 상기 제조방법으로 제조되는 단호박이 포함된 찹쌀떡을 제공한다.In addition, the present invention provides a roasted rice cake containing the pumpkin produced by the above-described method.
본 발명에 따른 단호박을 포함하는 찹쌀떡은 찹쌀떡의 외피와 앙금에 단호박을 포함하므로 단호박의 영양성분을 섭취할 수 있으며, 앙금에 단호박 정과를 포함하므로 쫀득한 식감을 향상시킨 장점이 있다.
The roasted rice cake containing the pumpkin according to the present invention has the advantage of improving the texture of the roasted rice cake including the safflower beef because it contains the nutmeg ingredient of the pumpkin as it contains the roasted rice cake and the pumpkin.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
찹쌀을 물에 12시간 동안 불린 후 물기를 제거하였다. 단호박은 껍질과 씨를 제거한 후 15분 동안 삶았다. 상기 물기가 제거된 찹쌀 100중량부에 상기 삶은 단호박 10중량부, 단호박 가루 6중량부 및 소금 1중량부를 혼합하고 마쇄하여 혼합 마쇄물을 제조하고, 상기 혼합 마쇄물을 25분 동안 찐 다음 5분 동안 반죽하고, 상기 반죽물에 설탕 15중량부를 투입하고 5분 동안 더 반죽하여 단호박이 포함된 외피를 만들었다. 껍질과 씨를 제거한 단호박을 15분 동안 스팀기에서 찌고 으깬 후, 상기 찐 단호박 100중량부에 대하여 설탕 10중량부 및 소금 1중량부를 혼합하고, 20℃의 온도에서 10분 동안 가열하여 단호박 앙금을 만들었다. 껍질과 씨를 제거한 후 납작썰기한 단호박 100중량부에 설탕 1중량부를 넣고 12시간 동안 재어 둔 후 수분을 제거하고, 한번 더 설탕 1중량부를 넣고 12시간 동안 재어 둔 후 수분을 제거하고, 물엿 1중량부를 넣고 20℃의 온도에서 10분 동안 가열하고, 건조기에서 70℃의 온도에서 10시간 동안 건조한 후 직경 0.2㎝로 성형하여 단호박 정과를 만들었다. 팥앙금 60중량%에 상기 단호박 앙금 36중량%와 상기 단호박 정과 4중량%를 혼합하여 혼합물을 만들었다. 상기 단호박이 포함된 외피 100중량부에 상기 혼합물 20중량부를 넣고 성형하여 찹쌀떡을 제조하였다.
The glutinous rice was soaked in water for 12 hours and then the water was removed. After removing the shells and seeds, the pumpkin boiled for 15 minutes. 10 parts by weight of the boiled pumpkin, 6 parts by weight of the squash powder and 1 part by weight of salt were mixed and ground to prepare a mixture, and the mixture was steamed for 25 minutes, And 15 parts by weight of sugar was added to the kneaded product and further kneaded for 5 minutes to prepare a shell containing the pumpkin. The pumpkin with the husk and seed removed was steamed and steamed for 15 minutes in a steamer, and 10 parts by weight of sugar and 1 part by weight of salt were mixed with 100 parts by weight of the steamed pumpkin and heated at a temperature of 20 캜 for 10 minutes to make a squash residue. After removing the husks and seeds, 1 part by weight of sugar was added to 100 parts by weight of squashed squash, and the mixture was allowed to stand for 12 hours. Then, the water was removed, and 1 part by weight of sugar was added once more and the mixture was allowed to stand for 12 hours. And the mixture was heated at a temperature of 20 캜 for 10 minutes, dried in a dryer at a temperature of 70 캜 for 10 hours, and then molded into a diameter of 0.2 cm to make a hard candy. A mixture was prepared by mixing 36% by weight of the pumpkin root, 4% by weight of the pumpkin, and 4% by weight of the pumpkin residue in 60% by weight. To 100 parts by weight of the shell containing the pumpkin, 20 parts by weight of the mixture was added and molded to prepare a waxy rice cake.
[비교예 1][Comparative Example 1]
실시예 1에서 속재료로 팥앙금 60중량%에 상기 단호박 앙금 36중량%와 상기 단호박 정과 4중량%를 혼합하여 혼합물을 만드는 대신, 팥앙금만을 사용한 것을 제외하고 나머지는 동일하게 하여 찹쌀떡을 제조하였다.
In Example 1, a waxy rice cake was prepared in the same manner as in Example 1 except that only 60% by weight of bean jam was mixed with 36% by weight of the pumpkin bean jam, 4% by weight of the bathe jam, and 4% by weight of the mixture.
[비교예 2][Comparative Example 2]
실시예 1에서 속재료로 팥앙금 60중량%에 상기 단호박 앙금 36중량%와 상기 단호박 정과 4중량%를 혼합하여 혼합물을 만드는 대신, 팥앙금 60중량%에 상기 단호박 앙금 40중량%를 혼합하여 혼합물을 만든 것을 제외하고 나머지는 동일하게 하여 찹쌀떡을 제조하였다.
In Example 1, a mixture was prepared by mixing 60% by weight of mandarin-red needles and 40% by weight of the above-mentioned squash soup instead of 36% by weight of the above-mentioned squash residue, 4% And the remaining portions were the same.
[실험예 1][Experimental Example 1]
상기 실시예 1, 비교예 1 및 비교예 2에 의해 제조된 찹쌀떡을 훈련된 관능검사 요원 30명을 대상으로 3회의 반복에 의한 관능 평가를 실시하여 그 결과를 다음 표 1에 나타내었다. 관능검사 항목은 맛, 식감, 전체적인 기호도에 대하여 실시하였으며 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다.The sensory evaluation was carried out by repeating the sensory evaluation by three times in 30 sensory test workers trained by the above-mentioned Example 1, Comparative Example 1 and Comparative Example 2. The results are shown in Table 1 below. The sensory test items were evaluated for taste, texture, and overall acceptability. Five points were scored according to the 5-point scale and the scores were recorded according to the following criteria.
5: 아주 좋다 ~ 1: 아주 나쁘다
5: Very good ~ 1: Very bad
표 1에 나타난 바와 같이, 실시예 1에 의하여 제조된 찹쌀떡은 비교예 1에 의하여 제조된 찹쌀떡에 비해 맛과 식감에서 우월할 관능적 점수를 보였다. 한편, 비교예 2의 찹쌀떡에 비해서는 식감이 우수한 것으로 평가되었다.
As shown in Table 1, the waxy rice cake produced according to Example 1 showed a superior sensory score in taste and texture compared to the waxy rice cake produced according to Comparative Example 1. On the other hand, the mouthfeel was evaluated to be superior to that of the case of the case of the case of the case of the case of the case of the case of the case of the case.
따라서, 본 발명에 따른 찹쌀떡은 단호박 앙금을 포함하므로 인해 종래 팥앙금으로 만든 찹쌀떡에 비해 맛이 우수하며, 단호박 정과를 포함하므로 인해 식감을 향상시킨 장점이 있다.Therefore, the present invention has an advantage in that the taste of the roasted rice cake according to the present invention is superior to that of the conventional roasted rice cake made of bean jam, because it contains the pumpkin root, and the mouthfeel is improved because it contains the safflower jam.
Claims (6)
단호박 앙금을 제조하는 단계(단계 2);
단호박 정과를 제조하는 단계(단계 3);
팥앙금에 상기 단호박 앙금과 상기 단호박 정과를 혼합하여 혼합물을 만드는 단계(단계 4); 및
상기 단호박이 포함된 외피에 상기 혼합물을 넣고 성형하는 단계(단계 5);
를 포함하는 단호박을 포함하는 찹쌀떡의 제조방법.
Producing a shell containing the pumpkin (step 1);
A step of making pumpkin bottoms (step 2);
(Step 3) of making a hard candy tablet;
A step of mixing the pumpkin bottom and the hard candy to make a mixture (step 4); And
Placing the mixture in an envelope containing the pumpkin and molding (step 5);
≪ / RTI > by weight of the composition.
찹쌀을 물에 11~13시간 동안 불린 후 물기를 제거하고, 상기 물기가 제거된 찹쌀 100중량부에 삶은 단호박 10중량부, 단호박 가루 6중량부 및 소금 1중량부를 혼합하고 마쇄하여 혼합 마쇄물을 제조하고, 상기 혼합 마쇄물을 20~30분 동안 찐 다음 5분 동안 반죽하고, 상기 반죽물에 설탕 15중량부를 투입하고 5분 동안 더 반죽하는 단호박을 포함하는 찹쌀떡의 제조방법.
2. The method according to claim 1,
The glutinous rice was poured into water for 11 to 13 hours and then the water was removed. To 100 parts by weight of the glutinous rice removed with water were added 10 parts by weight of boiled pumpkin, 6 parts by weight of the pumpkin powder and 1 part by weight of salt, Wherein the mixture is steamed for 20 to 30 minutes and then kneaded for 5 minutes, and 15 parts by weight of sugar is added to the kneaded product and the mixture is further kneaded for 5 minutes.
단호박을 10~20분 동안 스팀기에서 찌고 으깬 후, 상기 찐 단호박 100중량부에 대하여 설탕 10중량부 및 소금 1중량부를 혼합하고, 20℃의 온도에서 10분 동안 가열하는 단호박을 포함하는 찹쌀떡의 제조방법.
2. The method according to claim 1,
10 parts by weight of sugar and 1 part by weight of salt were mixed with 100 parts by weight of the steamed pumpkin for 10 to 20 minutes in a steamer and the mixture was heated at a temperature of 20 캜 for 10 minutes to prepare a glutinous rice cake Way.
단호박 100중량부에 설탕 1중량부를 넣고 12시간 동안 재어 둔 후 수분을 제거하고, 한번 더 설탕 1중량부를 넣고 12시간 동안 재어 둔 후 수분을 제거하고, 물엿 1중량부를 넣고 20℃의 온도에서 10분 동안 가열하고, 건조기에서 70℃의 온도에서 10시간 동안 건조한 후 직경 0.1~0.3㎝로 성형하는 단호박을 포함하는 찹쌀떡의 제조방법.
2. The method according to claim 1,
1 part by weight of sucrose was added to 1 part by weight of sucrose, and the mixture was allowed to stand for 12 hours. Then, water was removed, and 1 part by weight of sugar was added to the mixture for 12 hours. Then, water was removed and 1 part by weight of starch was added. Min, dried in a drier at a temperature of 70 DEG C for 10 hours, and then shaped into a diameter of 0.1 to 0.3 cm.
상기 단계 4는 팥앙금 55~65중량%에 상기 단호박 앙금 32~40중량%와 상기 단호박 정과 1~7중량%를 혼합하며,
상기 단계 5는 상기 단호박이 포함된 외피 100중량부에 상기 혼합물 10~50중량부를 넣고 성형하는 단호박을 포함하는 찹쌀떡의 제조방법.
The method of claim 1,
In step 4, 32 to 40% by weight of the pumpkin residue, 1 to 7% by weight of the pumpkin, and the sweet pumpkin are mixed in 55 to 65%
Wherein the step (5) comprises adding 10 to 50 parts by weight of the mixture to 100 parts by weight of the shell containing the pumpkin, and then molding the pumpkin.
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| KR102488405B1 (en) * | 2022-10-17 | 2023-01-13 | 주식회사 떡갈나무 | Steamed rice cake and its manufacturing method |
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