KR20180046508A - Preparation Method of Rice Cake Comprising Cirsium setidens namul - Google Patents
Preparation Method of Rice Cake Comprising Cirsium setidens namul Download PDFInfo
- Publication number
- KR20180046508A KR20180046508A KR1020160141709A KR20160141709A KR20180046508A KR 20180046508 A KR20180046508 A KR 20180046508A KR 1020160141709 A KR1020160141709 A KR 1020160141709A KR 20160141709 A KR20160141709 A KR 20160141709A KR 20180046508 A KR20180046508 A KR 20180046508A
- Authority
- KR
- South Korea
- Prior art keywords
- dough
- rice
- parts
- weight
- steam
- Prior art date
Links
- 241001356908 Cirsium setidens Species 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 59
- 235000009566 rice Nutrition 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 12
- 230000008719 thickening Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 244000000231 Sesamum indicum Species 0.000 claims description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- GNKDKYIHGQKHHM-RJKLHVOGSA-N ghrelin Chemical compound C([C@H](NC(=O)[C@@H](NC(=O)[C@H](CO)NC(=O)CN)COC(=O)CCCCCCC)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CO)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC=1N=CNC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CO)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N1[C@@H](CCC1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O)C1=CC=CC=C1 GNKDKYIHGQKHHM-RJKLHVOGSA-N 0.000 claims description 3
- 102000012004 Ghrelin Human genes 0.000 claims description 2
- 101800001586 Ghrelin Proteins 0.000 claims description 2
- 244000179684 Passiflora quadrangularis Species 0.000 claims description 2
- 235000011266 Passiflora quadrangularis Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 6
- 235000021329 brown rice Nutrition 0.000 claims 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 53
- 230000000694 effects Effects 0.000 abstract description 6
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 239000011812 mixed powder Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000002265 prevention Effects 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 1
- 241000454613 Opuntia humifusa Species 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 4
- 230000002710 gonadal effect Effects 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000002149 gonad Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 235000009075 Cucumis anguria Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007373 indentation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 206010044008 tonsillitis Diseases 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 곤드레 나물을 함유하고, 곡물가루를 구비하는 떡의 제조방법에 대한 것이다.The present invention relates to a method for producing rice cakes containing gherkin herb and having cereal flour.
떡은 기호 식품의 일종으로 과거 명절 또는 가정 행사시에 즐겨 먹는 것이 일반적이었으나, 최근에는 아침식사 대용으로 찰떡을 먹는 중장년층이 늘어나는 추세이다. 그러나, 떡의 속 내용물은 삶은 팥과 녹두, 볶은 깨 등을 넣어 별미로 만들어지는 것이 일반적이고 영양분 섭취와 성인병 예방 등의 건강 증진을 위해 주목받고 있는 기능성 식물의 주요성분이 떡의 속으로 사용되는 경우는 보기 드물다.Rice cakes are a kind of food that is popular for eating at past festivals or at home events. Recently, however, the number of middle-aged people who eat rice cakes as a substitute for breakfast is increasing. However, it is common that the contents of rice cake are made with bean paste, mung bean, and roasted sesame seeds, and the main ingredients of functional plants, which are attracting attention for health promotion such as nutrient intake and prevention of adult diseases, are used as rice cakes The case is rare.
전통적인 식품으로써, 떡은 세대가 흐름에 따라 보다 다른 식감과 미감을 추구하는 한편, 영양을 고려하는 측면이 강해지고 있다. 이에 떡을 제조하는 방식에도 다양한 첨가 식물이나 영양성분을 고려한 첨가 재료를 다양화하는 가공공정을 거치고 있다.As a traditional food, rice cakes pursue a different texture and aesthetic as the generation moves, while nutritional considerations become stronger. In this way, the process of making rice cake is going through a process of diversifying the additive materials considering various additive plants and nutrients.
떡은 가공하는 이의 노하우에 따라 다른 미감을 갖는 것이 일반적이고, 제조사 또는 제조자의 명성과 그 제조 노하우를 믿고 구매함에 따라 통상적인 떡 제조방법 및 단순한 물질 코팅만으로는 수요자의 미감을 만족시키지 못하는 한계가 있다.Since rice cake has a different aesthetic sense depending on the know-how of the processed rice cake, and since the reputation of the manufacturer or the manufacturer and the manufacturing know-how are believed, the conventional rice cake making method and the simple material coating alone can not satisfy the taste of the consumer .
본 발명은 상술한 문제를 해결하기 위하여 안출된 것으로, 본 발명의 목적은 곤드레 떡의 제조에 전분, 콩, 백년초, 칡잎, 빵가루로 구성되는 혼합가루를 첨가하여 식감 및 풍미가 우수하면서도 각종 성인병 예방 및 치료 효과가 우수하고, 보존성이 개선된 곤드레 떡을 제조하는 방법을 제공하는 데 있다.Disclosure of the Invention The present invention has been conceived in order to solve the above-mentioned problems, and an object of the present invention is to provide a method for producing gondola rice cake by adding a mixed powder composed of starch, soybean, And a method for producing a gonade cake having excellent therapeutic effect and improved preservability.
상술한 과제를 해결하기 위한 수단으로서, 본 발명의 실시예에서는, 쌀을 물에 불린 이후, 물을 빼고 소금을 첨가하는 1단계; 상기 1단계를 거친 쌀을 찜용기에 넣고 상기 찜용기의 뚜겅을 열고 1차 찜과정을 수행하고, 이후, 상기 찜용기의 뚜겅을 닫고 2차 찜과정을 수행하는 2단계; 상기 2단계를 통해 증자된 쌀을 제1증자반죽으로 형성하고, 상온에서 식히며 밀가루를 첨가하여 제2증자반죽을 구현하는 3단계; 상기 3단계에 의해 생성된 제2증자반죽에 탈수한 곤드레나물을 첨가하여 제3증자반죽을 구현하는 4단계; 상기 4단계에 의해 생성된 제3증자반죽을 계측 절단하고, 내부에 팥앙금과 견과류를 삽입하여 성형하는 5단계; 상기 5단계에 의해 성형된 떡의 외피에 오색가루를 묻히는 6단계;를 포함하는 곤드레 오색떡의 제조공정을 제공할 수 있도록 한다.As means for solving the above-mentioned problems, in an embodiment of the present invention, there is a method comprising: a step of adding water to water after adding rice to water; A step of putting the rice having been subjected to the one step into a steam container, opening the steam container, performing a first steam process, closing the steam container, and performing a second steam process; A third step of forming the second thickened dough by forming the first thickened rice dough in the second step and adding the flour at a normal temperature to the second thickened dough; A fourth step of embodying a third thickening paste by adding dehydrated grenadine to the second thickening dough produced in step 3; Measuring and cutting the third thickened dough produced in the step 4, inserting bean jam and nuts therein, and molding the same; And a step (6) of applying an autumnal powder to the outer surface of the rice cake formed by the step (5).
또한, 상기 5단계의 오색가루는, 전분가루, 콩가루, 백년초, 칡잎가루, 빵가루의 배합비를 1:1:1:1:1로 하여 혼합한 혼합가루를 적용하는, 곤드레 오색떡의 제조공정으로 구현할 수도 있다.In addition, the above-mentioned five-step white powder is a process for producing a ghodra orange rice cake in which a mixed powder obtained by mixing 1: 1: 1: 1: 1 of a starch powder, a soybean flour, a perennial plant, a sesame leaf powder, It can also be implemented.
나아가, 상기 1단계는, 쌀 100 중량부에 대하여 소금을 1~3 중량부로 첨가하는 단계이며, 상기 2단계는, 1차 찜은 30~40분, 2차 찜은 30~60분으로 수행하는 단계이며, 상기 3단계는, 제1증자반죽 100중량부에 대해 밀가루를 5~10 중량부로 첨가하는 단계이며, 상기 4단계는, 제2증자반죽 100중량부에 대해, 곤드레 나물 5~10 중량부로 첨가하는 단계이며, 상기 5단계는, 제3증자반죽을 계측 절단한 계측물 100중량부에 대해 팥앙금과 견과류 5~10중량부를 삽입하는 단계;인 곤드레 오색떡의 제조공정으로 구현할 수 있다.Further, the first step is a step of adding 1 to 3 parts by weight of salt to 100 parts by weight of rice, and the second step is performed for 30 to 40 minutes for the first steamed steam and 30 to 60 minutes for the second steamed steam. Wherein the third step is a step of adding 5 to 10 parts by weight of wheat flour to 100 parts by weight of the first thickening dough, and the fourth step is a step of adding 5 to 10 parts by weight of a gondola herb to 100 parts by weight of the second thickening dough, And 5 to 10 parts by weight of bean jam and nuts are added to 100 parts by weight of the measurement material cut and measured for the third thickening dough.
본 발명의 실시예에 따르면, 곤드레 떡의 제조에 전분, 콩, 백년초, 칡잎, 빵가루로 구성되는 혼합가루를 첨가하여 식감 및 풍미가 우수하면서도 각종 성인병 예방 및 치료 효과가 우수하고, 보존성이 개선된 곤드레 떡을 제조할 수 있는 효과가 있다.According to the embodiment of the present invention, a mixed powder consisting of starch, soybean, 100 years old, sesame leaf, and bread crumb was added to the production of gonade cake to provide excellent food texture and flavor while being excellent in prevention and treatment of various adult diseases, There is an effect that a gonade cake can be produced.
도 1은 본 발명의 실시예에 따른 제조공정을 도시한 공정 순서도이다.1 is a process flow chart showing a manufacturing process according to an embodiment of the present invention.
아래에서는 첨부한 도면을 참조하여 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시 예를 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명되는 실시 예에 한정되지 않는다. 그리고 도면에서 본 발명을 명확하게 설명하기 위해서 설명과 관계없는 부분은 생략하였으며, 명세서 전체를 통하여 유사한 부분에 대해서는 유사한 도면 부호를 붙여 설명하기로 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, which will be readily apparent to those skilled in the art. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. In order to clearly explain the present invention in the drawings, parts not related to the description are omitted, and similar parts are denoted by similar reference numerals throughout the specification.
도 1은 본 발명의 실시예에 따른 곤드레 오색떡의 제조공정을 도시한 공정 순서도이다.FIG. 1 is a process flow chart showing a manufacturing process of a ghdr green colored rice cake according to an embodiment of the present invention.
도 1을 참조하면, 본 발명의 실시예에 따른 곤드레 오색떡의 제조공정은 쌀을 물에 불린 이후, 물을 빼고 소금을 첨가하는 1단계와, 상기 1단계를 거친 쌀을 찜용기에 넣고 상기 찜용기의 뚜겅을 열고 1차 찜과정을 수행하고, 이후, 상기 찜용기의 뚜겅을 닫고 2차 찜과정을 수행하는 2단계, 상기 2단계를 통해 증자된 쌀을 제1증자반죽으로 형성하고, 상온에서 식히며 밀가루를 첨가하여 제2증자반죽을 구현하는 3단계, 상기 3단계에 의해 생성된 제2증자반죽에 탈수한 곤드레나물을 첨가하여 제3증자반죽을 구현하는 4단계, 상기 4단계에 의해 생성된 제3증자반죽을 계측 절단하고, 내부에 팥앙금과 견과류를 삽입하여 성형하는 5단계, 상기 5단계에 의해 성형된 떡의 외피에 오색가루를 묻히는 6단계를 포함하여 구성될 수 있다.Referring to FIG. 1, the process for producing gondola rice cake according to an embodiment of the present invention includes a step 1 of adding water after salt is added to the rice, and adding the salt to the rice, A step of opening the lid of the steam container and performing a first steam process, a step of closing the lid of the steam container and performing a second steam process, and a step of forming the first rice dumper by the step 2, A third step of embodying a second thickened dough by adding wheat flour at a normal temperature, a fourth step of embodying a third thickened dough by adding dehydrated gourd herb to the second thickened dough produced by the third step, Cutting the third press dough produced by the step 5, and inserting indentation and nuts into the inner part of the dough, molding the dough into the outer layer of the rice cake formed by the step 5, .
구체적으로, 상기 1단계의 과정은 떡을 형성하는 반죽을 구현하는 단계로, 주재료는 쌀을 적용한다. 쌀은 찹쌀을 적용하는 것이 바람직하나, 일반 백미를 적용하는 것도 가능하다. 찹쌀은 소화 흡수가 잘되어 위장이 나쁜 사람에게 좋으며 성질이 따뜻하여 위가 차서 소화가 잘 안되는 사람에게 좋다. 광물질과 비타민이 풍부해서 불균형한 영양소를 조절해 주며 대장 내에서 발효되면서 낙산을 발생시켜 대장암 발생을 억제하며 혈중 콜레스테롤을 낮춰준다. 수분 유지가 좋기 때문에 변비를 막고 인슐린 분비는 적어 비만, 고혈압, 동맥경화증 등 성인병을 예방한다.Specifically, the step 1 is a step of implementing a dough forming a rice cake, and rice is used as a main material. It is preferable to apply glutinous rice, but it is also possible to apply general rice. Glutinous rice is good for people with bad digestion and absorption, bad for stomach, good for people who are not good digestion because their stomach is warm. It is rich in minerals and vitamins, and regulates unbalanced nutrients. It fermentes in the large intestine to produce nausea, inhibiting the development of colorectal cancer, and lowering blood cholesterol. Because it keeps moisture, it prevents constipation and insulin secretion to prevent adult diseases such as obesity, hypertension and arteriosclerosis.
찹쌀(이하, '쌀')을 물로 세척을 수행한 이후, 물에 담사 불리는 작업을 수행하며, 물을빼고, 소금을 첨가하여 밑간과 동시에 보존성을 확보할 수 있도록 한다. 소금의 첨가는 쌀 100 중량부에 대하여 소금을 1~3 중량부로 첨가하는 것이 바람직하다.After washing glutinous rice (hereinafter referred to as "rice") with water, it is dewatered in water, drained, and added with salt to ensure shelf stability at the same time. It is preferable to add 1 to 3 parts by weight of salt to 100 parts by weight of rice.
2단계의 과정은 1단계를 거친 쌀을 찜용기에 넣고 상기 찜용기의 뚜겅을 열고 1차 찜과정을 수행하고, 이후, 상기 찜용기의 뚜겅을 닫고 2차 찜과정을 수행하는 과정이다. 상술한 1차 찜과정은 쌀을 분쇄하지 않고, 통쌀을 찌는 형태로 수행되는 것으로, 증자반죽의 밀도와 점성을 높이기 위해, 1차찜은 찜통의 뚜겅을 열고 수행하고, 2차찜은 찜통의 뚜겅을 닫고 수행하는 것이 바람직하다. In the second step, the rice having been subjected to the first step is placed in the steam container, the lid of the steam container is opened, the first steam process is performed, and then the lid of the steam container is closed and the second steam process is performed. In order to increase the density and viscosity of the dough, the first steam is opened and the lid of the steamer is opened, and the second steam is the lid of the steamer. It is desirable to close and perform.
상술한 1차 찜은 30~40분, 2차 찜은 30~60분으로 수행한다. 2회에 걸친 찜 시간의 비율은 1차 찜시간과 2차 찜시간의 비율이 1:(1~2)의 범위로 구현될 때 증자반죽으로 형성시 점성과 밀도 및 식감이 높아지게 된다.The above-mentioned first steam is 30 to 40 minutes, and the second steam is 30 to 60 minutes. When the ratio of the steamed time to the steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed rice is 1: (1 ~ 2), the ratio of steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed.
이후, 3단계의 과정은 상기 2단계를 통해 증자된 쌀을 제1증자반죽으로 형성하고, 상온에서 식히며 밀가루를 첨가하여 제2증자반죽을 구현하는 과정으로 수행된다. 이 경우, 제1증자반죽 100중량부에 대해 밀가루를 5~10 중량부로 첨가하하여 제2증자반죽으로 구현될 수 있도록 하는 것이 바람직하다. 밀가루가 위 범위를 벗어나서 첨가되게 되면, 식감을 떨어뜨리는 요인으로 작용하게 되어, 상품성을 떨어뜨리게 된다.Thereafter, in step 3, the rice grown through step 2 is formed into a first thickened dough, and the second thickened dough is formed by adding wheat flour at normal temperature. In this case, it is preferable to add 5 to 10 parts by weight of wheat flour to 100 parts by weight of the first thickening dough so that the second thickening dough can be realized. If the flour is added outside of the above range, it will act as a factor for dropping the texture, resulting in deteriorating the merchantability.
4단계의 과정은, 3단계에 의해 생성된 제2증자반죽에 탈수한 곤드레나물을 첨가하여 제3증자반죽을 구현하는 과정으로 수행된다. 이 경우, 곤드레 나물은 탈수 하여 수분이 최대한 제거된 상태의 것을 사용하는 것이 바람직하다. 탈수된 곤드레 나물의 수분 함유율은 5~10% 정도가 가장 바람직하며, 이 범위를 벗어나는 경우에는 증자반죽의 점성을 저해하게 된다. 제2증자반죽 100중량부에 대해, 곤드레 나물 5~10 중량부로 첨가하는 것이 식감을 저해하지 않고, 은은한 곤드레 나물의 향취를 풍기게 하여 영양과 미감을 높일 수 있어 바람직하다. 곤드레 나물에는 탄수화물, 단백질, 칼슘, 비타민 A 등이 많아 성인병 예방에 좋으며, 또한 곤드레 잎의 생즙은 세척효과가 있고, 뿌리는 말려서 달여 먹으면 신경통에 좋은 효과가 있다. 이후, 제3증자반죽에 대해 펀칭과정을 통해 점도를 증가시키고, 상온에서 식히는 과정이 추가로 수행될 수 있다.The process of the fourth step is performed by adding dehydrated gondre herb to the second thickened dough produced by the third step to implement the third thickened dough. In this case, it is preferable to use a gondola herb which has been dehydrated to remove moisture as much as possible. The water content of the dehydrated ghrelin herb is most preferably about 5 to 10%, and when it is outside this range, the viscosity of the thickening dough is inhibited. It is preferable to add 5 to 10 parts by weight of the gonadal herb to 100 parts by weight of the second thickened dough, because the fragrance of the soft gonadal herb can be enhanced without deteriorating the texture and nutrition and aesthetics can be enhanced. There are many carbohydrates, proteins, calcium and vitamin A in the gondre herbs, and it is good for prevention of adult diseases. Also, the juice of the gondoli leaf has a cleaning effect. Thereafter, the third thickened dough may be further subjected to a process of increasing the viscosity through punching and cooling at room temperature.
이후, 제3증자반죽을 압축하고, 4단계에 의해 생성된 제3증자반죽을 계측 절단하고, 내부에 팥앙금과 견과류를 삽입하여 성형하는 5단계가 수행될 수 있다. 본 과정은 제3증자반죽을 계측 절단한 계측물 100중량부에 대해 팥앙금과 견과류 5~10중량부를 삽입하여 구현될 수 있도록 한다.Thereafter, the third press dough is compressed, the third press dough produced by step 4 is measured and cut, and five steps of molding the insert die and inserting the beads and nuts are carried out. This procedure can be implemented by inserting 5 to 10 parts by weight of bean jam and nuts into 100 parts by weight of the measuring instrument cut and cut in the third press dough.
이후, 6단계의 과정으로, 5단계에 의해 성형된 떡의 외피에 오색가루를 묻히는 과정이 수행되며, 이후 냉동용과 상온용으로 분류하여 포장하는 것으로 떡을 상품으로 구현할 수 있게 된다. Thereafter, in step 6, the process of filling the outer shell of the rice cake formed by step 5 with an off-white powder is performed, and after that, the rice cake can be implemented as a product by being categorized for refrigeration and room temperature.
상기 5단계의 오색가루는, 전분가루, 콩가루, 백년초, 칡잎가루, 빵가루의 배합비를 1:1:1:1:1로 하여 혼합한 혼합가루를 적용하는 것이 바람직하다. 이는 어느 균일한 비율을 통해 혼합하여 어느 하나의 색상이 강하게 구현되지 않도록 하여, 떡의 오색 효과를 더욱 높일 수 있게 한다.It is preferable to apply the mixed powder obtained by mixing the five-step white powder with 1: 1: 1: 1: 1 of the blend ratio of starch powder, soybean flour, perennial plant, sesame leaf powder and bread crumb. This makes it possible to mix any one of them at a uniform ratio so that one color is not strongly implemented, thereby further increasing the color effect of the rice cake.
전분 가루의 경우, 당분과 비타민 C가 풍부하여 감기예방에 효과가 있으며, 콩가루의 경우, 지방함량이 낮고 단백질 함량이 50.0~69.9%로 영양가가 높고 향미가 좋은 특징이 있다. 백년초는 위통을 가라앉게 하고, 기침을 멎게 하며, 다이어트 식품 식이성 섬유, 칼슘, 철분, 무기질 성분이 풍부하므로, 체질개선에도 도움이 되는 성분이다. 나아가 칡잎가루는 고혈압, 당뇨, 편도선염, 이뇨작용, 수종, 변비에 효과가 있으며, 어린이 성장발육에도 도움이 된다. 빵가루는 당질 식품으로 위에 머무는 시간이 짧아 소화를 용이하게 하는 특징이 있다. 이상의 다섯가지 성분이 가진 효과와 색상으로 인해, 본 발명의 실시예에 따른 곤드레 오색떡은 식미감을 높이며 건강에도 유익한 제품으로 구현될 수 있게 된다.In the case of starch powder, sugar and vitamin C are abundant to prevent colds. In case of soy flour, fat content is low and protein content is 50.0 ~ 69.9%. It is a component that helps to improve the constitution because it is rich in diet fiber, calcium, iron and minerals. Furthermore, sesame leaf powder has effects on hypertension, diabetes, tonsillitis, diuretic effect, species and constipation, and it also helps the growth and development of children. Bread flour is a carbohydrate food and has a characteristic that it is easy to digest because of its short staying time. Due to the effects and colors of the five components described above, the ghdra ogre rice cake according to the embodiment of the present invention can be used as a product that is good for health by enhancing the flavor.
[실시예 1][Example 1]
쌀 1000g에 물 2L를 투입하고 8시간 불린 후, 물을 빼고 소금을 20g을 첨가하고, 찜용기에 뚜겅열고 30분, 뚜겅을 닫고 60분을 찌는 과정을 수행하였다.2 L of water was added to 1000 g of rice and it was called for 8 hours. Then, water was drained, 20 g of salt was added, the lid was opened for 30 minutes, the lid was closed and the lid was steeped for 60 minutes.
이후, 찐 쌀을 이용해 제1증자반죽 1000g을 형성하고, 밀가루 50g을 첨가하여 제2증자반죽을 형성하고, 이후 곤드레 나물을 탈수하여 60g을 첨가하여 제3증자반죽을 형성하였다.Thereafter, 1000 g of the first thickened dough was formed using steamed rice, and 50 g of flour was added to form a second thickened dough. Then, the goredrain was dewatered, and 60 g was added to form a third thickened dough.
제3증자반죽을 계측하여 절단한 계측물(100g)에 팥앙금과 견과류를 10g을 투입하여 곤드레 떡을 성형하였다. 이후, 전분, 콩, 백년초, 칡잎, 빵가루를 각각 100g 씩 혼합한 오색가루를 외피에 뭍혀 곤드레 오색떡을 완성하였다.The gypsum cake was formed by putting 10 g of beads and nuts into 100 g of the measurement product cut by measuring the third enhancement dough. After that, 100 g of starch, soybean, 100 years old, sesame leaf, and bread crumb was blended with 100 g of each other to cover the outer surface of the cabbage.
[실시예 2][Example 2]
쌀 500g와 소금 10g, 밀가루 25g, 곤드레나물 30g으로 조성된 원료를 사용한 것을 제외하고는 실시예 1과 동일한 과정에 의해 곤드레 오색떡을 지었다.A rice gruel was prepared according to the same procedure as in Example 1, except that raw materials composed of 500 g of rice, 10 g of salt, 25 g of wheat flour and 30 g of gondola herb were used.
[실시예 3][Example 3]
쌀 250g와 소금 5g, 밀가루 20g, 곤드레나물 15g으로 조성된 원료를 사용한 것을 제외하고는 실시예 1과 동일한 과정에 의해 곤드레 오색떡을 지었다.Rice gruel was prepared according to the same procedure as in Example 1, except that 250 g of rice, 5 g of salt, 20 g of flour and 15 g of ghrelin were used.
[실시예 4][Example 4]
쌀 250g와 소금 5g, 밀가루 20g, 곤드레나물 15g으로 조성된 원료를 사용하고, 1차 찜을 40분, 2차찜을 40분으로 수행한 것을 제외하고는 실시예 1과 동일한 과정에 의해 곤드레 오색떡을 지었다.The same procedure as in Example 1 was carried out except that 250 g of rice, 5 g of salt, 20 g of flour and 15 g of ghreaves were used, .
[실시예 5][Example 5]
쌀 500g와 소금 10g, 밀가루 25g, 곤드레나물 30g으로 조성된 원료를 사용하고, 1차 찜을 40분, 2차찜을 40분으로 수행한 것을 제외하고는 실시예 1과 동일한 과정에 의해 곤드레 오색떡을 지었다.The same procedure as in Example 1 was carried out except that 500 g of rice, 10 g of salt, 25 g of wheat flour and 30 g of gonadal herb were used, and the first steamed steamed steamed for 40 minutes and the second steamed steamed for 40 minutes. .
[비교예 1][Comparative Example 1]
실시예 1과 동일한 재료와 제조방법을 적용하여 떡을 구현하되, 곤드레 나물을 첨가하지 않고,떡을 제조하였다.The same materials and manufacturing method as in Example 1 were applied to produce rice cakes, but rice cakes were prepared without the addition of sunflower seeds.
[비교예 2][Comparative Example 2]
실시예 1과 동일한 재료와 제조방법을 적용하여 떡을 구현하되, 곤드레 나물을 첨가하지 않고, 오색가루를 제거하여 떡을 제조하였다.Rice cakes were prepared by applying the same materials and manufacturing method as in Example 1, but without adding gonad powder, and removing the off-white powder.
실시예 1 내지 5에 따라 제조한 곤드레 오색떡을 대상으로 각 샘플을 맛, 색, 기호도 등의 관능검사를 실시하고 그 결과를 아래의 표 1 에 나타내었다. Each sample was subjected to sensory evaluation such as taste, color, and palatability according to the gondola rice cake produced according to Examples 1 to 5, and the results are shown in Table 1 below.
각 샘플을 30인의 미각이 우수한 패널을 대상으로 5점 척도법으로 수행한 관능평가 결과는 하기 표 1에서와 같으며 모든 검사항목에서 비교예 1(곤드레 나물 무첨가군)와 비교예 2(곤드레나물 무첨가 및 오색가루 무첨가)와 비교할 때 모든 점에서 우수한 것으로 평가되었다.The results of the sensory evaluations performed on each sample with a 5-point scoring method on a panel having excellent taste of 30 persons are shown in Table 1 below. In all the test items, Comparative Example 1 (no gonadal herb extract) and Comparative Example 2 (no gonad herb extract And no additive powder).
(상기 표 1에서 실험구인 실시예 1 내지 실시예 5와 비교예 1 및 2의 맛, 색, 기호도 등의 관능성에 대한 수치는 패널 점수의 총합을 패널수로 나눈 후 소수 둘째 자리에서 반올림한 것으로서 수치가 높을수록 관능성이 우수함을 의미한다.)(Numerical values of taste, color, and preference in Examples 1 to 5 and Comparative Examples 1 and 2 which are experimental groups in Table 1 are obtained by dividing the sum of panel scores by the number of panels and then rounding off to two decimal places The higher the value, the better the sensuality.)
이상에서는 본 발명을 바람직한 실시예에 의거하여 설명하였으나, 본 발명의 기술적 사상은 이에 한정되지 아니하고 청구항에 기재된 범위 내에서 변형이나 변경 실시가 가능함은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 명백한 것이며, 그러한 변형이나 변경은 첨부된 특허청구범위에 속한다 할 것이다.While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, And such variations and modifications are intended to fall within the scope of the appended claims.
Claims (3)
상기 1단계를 거친 쌀을 찜용기에 넣고 상기 찜용기의 뚜겅을 열고 1차 찜과정을 수행하고, 이후, 상기 찜용기의 뚜겅을 닫고 2차 찜과정을 수행하는 2단계;
상기 2단계를 통해 증자된 쌀을 제1증자반죽으로 형성하고, 상온에서 식히며 밀가루를 첨가하여 제2증자반죽을 구현하는 3단계;
상기 3단계에 의해 생성된 제2증자반죽에 탈수한 곤드레나물을 첨가하여 제3증자반죽을 구현하는 4단계;
상기 4단계에 의해 생성된 제3증자반죽을 계측 절단하고, 내부에 팥앙금과 견과류를 삽입하여 성형하는 5단계;
상기 5단계에 의해 성형된 떡의 외피에 오색가루를 묻히는 6단계;
를 포함하는 곤드레 오색떡의 제조공정.
After the rice is soaked in water, the first step is to remove the water and add salt;
A step of putting the rice having been subjected to the one step into a steam container, opening the steam container, performing a first steam process, closing the steam container, and performing a second steam process;
A third step of forming the second thickened dough by forming the first thickened rice dough in the second step and adding the flour at a normal temperature to the second thickened dough;
A fourth step of embodying a third thickening paste by adding dehydrated grenadine to the second thickening dough produced in step 3;
Measuring and cutting the third thickened dough produced in the step 4, inserting bean jam and nuts therein, and molding the same;
A step 6 in which an autumnal powder is buried on the outer surface of the rice cake formed by the step 5;
A process for producing gondola colored rice cake.
상기 5단계의 오색가루는,
전분가루, 콩가루, 백년초, 칡잎가루, 빵가루의 배합비를 1:1:1:1:1로 하여 혼합한 혼합가루를 적용하는,
곤드레 오색떡의 제조공정.
The method according to claim 1,
The above-mentioned five-
1: 1: 1: 1 mixture of starch powder, soybean flour, soybean flour, white fennel, sesame leaf powder, and bread crumb,
Manufacturing process of brown rice cake.
상기 1단계는, 쌀 100 중량부에 대하여 소금을 1~3 중량부로 첨가하는 단계이며,
상기 2단계는, 1차 찜은 30~40분, 2차 찜은 30~60분으로 수행하는 단계이며,
상기 3단계는, 제1증자반죽 100중량부에 대해 밀가루를 5~10 중량부로 첨가하는 단계이며,
상기 4단계는, 제2증자반죽 100중량부에 대해, 곤드레 나물 5~10 중량부로 첨가하는 단계이며,
상기 5단계는, 제3증자반죽을 계측 절단한 계측물 100중량부에 대해 팥앙금과 견과류 5~10중량부를 삽입하는 단계;
인 곤드레 오색떡의 제조공정.The method of claim 2,
The step 1 is a step of adding 1 to 3 parts by weight of salt to 100 parts by weight of rice,
In the second step, the first steam is 30 to 40 minutes, the second steam is 30 to 60 minutes,
The third step is a step of adding 5 to 10 parts by weight of wheat flour to 100 parts by weight of the first thickening dough,
The fourth step is a step of adding 5 to 10 parts by weight of ghrelin to 100 parts by weight of the second thickening dough,
Inserting 5 to 10 parts by weight of bean jam and nuts into 100 parts by weight of the measuring tape measuring and cutting the third thickened dough;
Manufacturing process of brown rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160141709A KR20180046508A (en) | 2016-10-28 | 2016-10-28 | Preparation Method of Rice Cake Comprising Cirsium setidens namul |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160141709A KR20180046508A (en) | 2016-10-28 | 2016-10-28 | Preparation Method of Rice Cake Comprising Cirsium setidens namul |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20180046508A true KR20180046508A (en) | 2018-05-09 |
Family
ID=62201079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160141709A KR20180046508A (en) | 2016-10-28 | 2016-10-28 | Preparation Method of Rice Cake Comprising Cirsium setidens namul |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20180046508A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200087526A (en) | 2019-01-11 | 2020-07-21 | 박대롱 | Apparatus for forming preparating processed food of layer shape using cirsium setidens nakai |
-
2016
- 2016-10-28 KR KR1020160141709A patent/KR20180046508A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200087526A (en) | 2019-01-11 | 2020-07-21 | 박대롱 | Apparatus for forming preparating processed food of layer shape using cirsium setidens nakai |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100895002B1 (en) | Functional multi-nutrition rice and the making method thereof | |
| KR102034780B1 (en) | Method for producing bread using apple | |
| KR101221326B1 (en) | Rice cake for Topokki and manufacturing method thereof | |
| KR20050065490A (en) | Manufacturing method of black glutinous rice and the product obtained therefrom | |
| KR20140013708A (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| KR20180046508A (en) | Preparation Method of Rice Cake Comprising Cirsium setidens namul | |
| CN1207982C (en) | Corn rice cake and production method thereof | |
| KR20140075317A (en) | Manufacturing method of Korean cookie using plum and Korean cookie using plum manufactured by the same | |
| KR20070103886A (en) | The noodles and the manufacturing method thereof | |
| KR20200131969A (en) | Method for producing instant grain noodle capable of cooking by cold water | |
| KR102563451B1 (en) | Manufacture method for bread using stone pot contained dried radish leaves | |
| KR101771308B1 (en) | Manufacturing method for popped rice gangjeong of functional health | |
| KR20060099348A (en) | A steamed bread of chungkookjang and the preparation method of the same | |
| CN104170930B (en) | Preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people | |
| KR20180128772A (en) | Composition for hot dog and method for preparing hot dog using the same | |
| KR101481154B1 (en) | Puffed cereal containing sea algae and preparing method thereof | |
| KR20220108688A (en) | Manufacturing method of pastry containing mugwort | |
| KR101887122B1 (en) | Method for preparing functional noodle comprising auricularia auricula judae and functional noodle prepared thereof | |
| KR100610996B1 (en) | Preparation Method of Assorting Mixtures for Boiled Rice from Boiled-Dried Anchovy, Mushrooms, Sea Vegetables, Vegetables and Kimch | |
| CN1251272A (en) | Processf or preparing instant noodles made of mung bean | |
| CN101991103A (en) | Formula of elm seed food and making process | |
| KR100788878B1 (en) | Strawberry cold noodles material compound and its cold noodles manufacturing method | |
| KR20210001283A (en) | Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method | |
| CN109105433A (en) | The preparation method of one seed oyster crisp short cakes with sesame | |
| KR100473754B1 (en) | The chinese stuffed pancake using the mugwort and the manufacturing method of that |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |