KR20180049736A - Manufacturing method of chrysanthemum rice cake with chrysanthemum shape pound rice cake - Google Patents

Abstract

Disclosed is a method for producing rice cake having pounded chrysanthemum flower thereon, which improves appearance quality of rice cake. A method for producing rice cake having pounded chrysanthemum flower thereon comprises: a first step of filtering, with a sieve of a 200 mesh size, the ingredients of a songpyeon, which is a half-moon-shaped rice cake, skin including 85 parts by weight of nonglutinous rice powder, 9.4 parts by weight of glutinous rice, and 5.6 parts by weight of chrysanthemum powder; a second step of inserting 2.8 of oil including 1 part by weight of canola oil and 1 part by weight of sesame oil per 100 parts by weight of the ingredients of the songpyeon skin; a third step of mixing 1 part by weight of mother chrysanthemum petals per 25 parts by weight of purified water, storing the mixture in a container, heating the mixture at 100°C for 10 minutes to produce chrysanthemum water, inserting the chrysanthemum water at the ratio of 30.2 parts by weight per 100 parts by weight of the ingredients of the songpyeon skin obtained in the second step, kneading the mixture to produce the songpyeon skin, and cooling the songpyeon skin at 25°C for 30-35 minutes; a fourth step of spreading 33-37 g of the songpyeon skin obtained in the third step into a circular shape, inserting 13-17 g of green gram filling in the center of an upper portion of the songpyeon skin, covering the green gram filling with the songpyeon skin, and making the songpyeon skin into a spherical shape at the diameter of 5 cm to produce songpyeon; a fifth step of inserting the songpyeon in a steamer and steaming the songpyeon at 100-130°C for 20-30 minutes; a sixth step of cooling the steamed songpyeon with purified water at the temperature of 0-10°C for 30 seconds, bonding pounded chrysanthemum flower to the center of an upper portion of the songpyeon, and applying the oil to the entire songpyeon; and a seventh step of cooling the songpyeon at 23-25°C for 30-40 minutes and wrapping the songpyeon.

Description

{MANUFACTURING METHOD OF CHRYSANTHEMUM RICE CAKE WITH CHRYSANTHEMUM SHAPE POUND RICE CAKE}

The present invention relates to a method for producing chrysanthemum rice cake with chrysanthemum cutting flower, and more particularly, to a method for producing chrysanthemum rice cake with chrysanthemum cut flower attached on a chrysanthemum flower piece separately prepared.

Chrysanthemum, in the spring, chrysanthemum, and chrysanthemum leaves in the summer, and in the autumn, chrysanthemum petals in the fire, and in winter, chrysanthemum roots are said to have drunk.

The fountain that comes from the abandonment of the hanchuk is chrysanthemum water, and if this water is taken for a long time, the complexion improves, it does not grow old and it can fix the wind. He also said that he had been drinking chrysanthemum dew from the chrysanthemum flower.

About the efficacy of chrysanthemum, it is said that it is good for the blood and it is light and it does not grow old when taking it for a long time to " He also comforted the stomach, helped the five, and chose his limbs. Others were also said to be effective for colds, headaches, and dizziness. To obtain such a medicinal effect, pick flowers and dry them in the shade. The next day when I drink two or three chrysanthemums a month, I drink alcohol and my head is lighter.

Also, as mentioned above, chrysanthemum has been believed to have a great effect on eliminating various diseases such as healing headaches, brightening eyes and ears.

The method of intake of chrysanthemum was dried, so I drank tea and drank alcohol and made chrysanthemum, which is toxic of chrysanthemum and it is called to remove it.

Conventionally, a Korean rice bran containing a red gruel and its manufacturing method (Korean Patent Laid-Open No. 10-2013-0156813) have been disclosed, but it has not been utilized in a more traditional and familiar rice cakes.

Therefore, in the present invention, studies on chrysanthemum rice cake utilizing the properties of chrysanthemum flowers are required.

The present invention provides a method for producing chrysanthemum rice cake with a chrysanthemum morifolium flower which improves the quality of appearance by emphasizing the use of chrysanthemum by attaching chrysanthemum cut flowers to the chrysanthemum.

The present invention provides a method of producing chrysanthemum rice cake by adding chrysanthemum powder and chrysanthemum and adding water to the chrysanthemum flower which utilizes the nutrients of chrysanthemum.

The method for producing chrysanthemum rice cake according to one embodiment of the present invention is a method for producing chrysanthemum rice cake with chrysanthemum cutting powder comprising 85 parts by weight of rice flour, 9.4 parts by weight of glutinous rice flour, and 5.6 parts by weight of chrysanthemum powder, , 2.8 parts by weight of oil containing 1 part by weight of canola oil and 1 part by weight of sesame oil per 100 parts by weight of the material for shredded piece, and 1 part by weight of shampoo petals per 25 parts by weight of purified water were mixed, At a temperature of 30 ° C to 30.2 parts by weight per 100 parts by weight of the material of the second step, and then kneading the mixture to prepare kneaded rice bran, and cooling the mixture at 25 ° C for 30 minutes to 35 minutes. In the form of a disk in the form of a disk of 33g to 37g in the third step, 13g to 17g of mung bean is put into the center of the piece of songbird, and then wrapped in the mung bean in the form of 5cm in diameter A fourth step of preparing a Songpyeon, a step of charging the Songpin into a steamer and steaming at a temperature of 100 ° C to 130 ° C for 20 minutes to 30 minutes, cooling the steamed Songpen with purified water of 0 ° C to 10 ° C for 30 seconds A chrysanthemum cut flower is attached to the center of the upper part of the song piece, and then the oil is applied to the entire song piece; and a seventh step of cooling the song piece at a temperature of 23 to 25 ° C for 30 minutes to 40 minutes, . ≪ / RTI >

According to one aspect of the present invention, the mung bean of the fourth step is put into a container at a ratio of 2 parts by weight of purified water per 1 part by weight of the mung bean, and the mung bean is left to stand for 24 hours, Step 4-2 in which the peeled mung bean is removed from the mung bean by heating the mung bean at 100 to 130 DEG C for 40 to 60 minutes and then cooled at 25 DEG C for 6 to 10 minutes, 4 to 4 steps of dropping to a 200-mesh sieve after mixing and mixing 1 part by weight of salt per weight part, and 16 parts by weight of sugar per 100 parts by weight of the mung bean sieved to prepare a mung bean .

According to one aspect of the present invention, the chrysanthemum cut flower of the sixth step comprises 6-1 steps of dropping the material of the slice dough mixed in a ratio of 10 parts by weight of glutinous rice powder per 90 parts by weight of rice flour to a 200 mesh sieve, The mixture is kneaded at a temperature of 100 ° C to 130 ° C for 15 to 20 minutes and then kneaded, and 3 parts by weight of 100 parts by weight of the kneaded dough And mixing the chrysanthemum flower powder with the chrysanthemum flower powder to prepare a chrysanthemum flower.

According to one embodiment of the present invention, there is provided a method of manufacturing a chrysanthemum rice cake with a chrysanthemum flower, which improves the quality of appearance by emphasizing the use of chrysanthemum by attaching a chrysanthemum flower to the chrysanthemum.

According to one embodiment of the present invention, there is provided a method of producing chrysanthemum rice cake with chrysanthemum flour, chrysanthemum, and water added thereto so as to utilize the nutrients of chrysanthemum.

1 is a flow chart showing a method of manufacturing a chrysanthemum rice cake with a chrysanthemum cutting flower according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to or limited by the embodiments. Like reference symbols in the drawings denote like elements.

<How to make chrysanthemum rice cake with chrysanthemum cut flower>

FIG. 1 is a flowchart showing a flow of a method of manufacturing a chrysanthemum rice cake with a chrysanthemum cut flower according to an embodiment of the present invention.

Referring to FIG. 1, in a first step (100), a pile material having a size of 200 mesh may be sieved, which includes 85 parts by weight of rice flour, 9.4 parts by weight of glutinous rice flour, and 5.6 parts by weight of chrysanthemum flour. More specifically, the rice flour, glutinous rice flour and chrysanthemum flour can be prepared to have a ratio of 85: 9.4: 5.6, and then lowered down to an intermediate to prepare the material to be mixed well without clumping.

The mesh here is the size of the hole, which is the number of holes per square inch. For example, 200 holes per square inch of 200 mesh surface are uniformly open.

As an example, it can be said that 450 g of rice, 50 g of glutinous rice powder and 30 g of chrysanthemum powder are mixed.

In the second step 200, an oil containing 1 part by weight of canola oil and 1 part by weight of sesame oil may be added to the material of the plow-piece, and 2.8 parts by weight per 100 parts by weight of the material for plow-

More specifically, mixing canola oil and sesame oil in a one-to-one ratio into the material of the pine bloom can better blend the ingredients of the pine bloom.

For example, if 15 ml of oil is added to 530 g of the material of the piece, the texture can be improved and the mixture can be better mixed.

In the third step 300, 1 part by weight of green tea leaves per 25 parts by weight of purified water are mixed and heated in a container at a temperature of 100 ° C for 10 minutes, and the water is added to the mixture at a ratio of 30.2 parts by weight per 100 parts by weight of the material The kneaded paper after kneading can be prepared and cooled at 25 DEG C for 30 minutes to 35 minutes.

To explain in more detail, we put boil and chrysanthemum petals in water, and put in the material of the above-mentioned piece of paper money and perform rye.

Rice does not have gluten protein like wheat, because rice does not have viscous dough when it is kneaded, so put boiling water to make a part of starch to be viscous and knead.

After that, cool for 30 minutes to 35 minutes at room temperature.

In the fourth step (400), 33g to 37g of the song piece are formed in the shape of a disc, and 13g to 17g of mung bean stalks are put in the center of the song piece, and then wrapped around the mung bean stalks in the form of a 5cm- Can be prepared.

In more detail, a piece of rice bran is cut into a circular shape by peeling a piece of rice bran from 33g to 37g, and a mung bean is placed at the center of the rice bran and covered with a 5cm diameter sphere. The air is first drained and sealed, .

To explain the method of making the mung bean stover in the fourth step in detail, the method of making the mung bean stover in the fourth step is composed of 5 steps in total.

In step 4-1, 2 parts by weight of purified water per 1 part by weight of mung bean can be added to the container. In other words, the ratio of mung bean 1: purified water 2 can be put in containers such as pots.

In step 4-2, the mung bean is left to stand for 24 hours, and the skin of the mung bean can be removed.

More specifically, the mung bean can be left on for 24 hours to rub the mung bean by hand and lay the skin of mung bean.

In step 4-3, the mung bean with the husk removed is placed in the steamer and allowed to stand at 25 ° C for 6 to 10 minutes after being steamed for 40 to 60 minutes.

To explain more precisely, it can be cooled by allowing it to stand at room temperature for 6 to 10 minutes, steamed mung bean for 40 minutes to 1 hour to make enough mung beans to be torn.

In steps 4-4, 1 part by weight of salt may be added per 100 parts by weight of mung bean, mixed and then dropped on a 200-mesh sieve.

You can put a little salt liver on chilled mung bean, put it in a medium sized sieve, and put it down.

The reason for filtering the sieve is that it can be filtered once by crushing the mung bean by hand, because the particles are uneven and foreign substances can enter. In addition, a trace amount of salt can add a small amount of salt in order to bring out the sweetness,

In steps 4 to 5, 16 parts by weight of sugar is added per 100 parts by weight of the mung bean sown on the sieve, and mixed to prepare a green mung bean.

The sugar can be added to the mung bean sieve, and the mung bean can be prepared by mixing the mung bean and the sugar before the heat is mixed.

 In step 5 (500), the rice flour can be put into a steamer and be brewed at a temperature of 100 ° C to 130 ° C for 20 minutes to 30 minutes. Put the Songpyeon in the steamer and steam it for 20 to 30 minutes until it is ripe. If the Songpyeon is ripe, it can be taken out from the steamer.

In the sixth step 600, the steamed piece of rice is cooled in purified water at 0 ° C to 10 ° C for 30 seconds, and the chrysanthemum cut flower is attached to the center of the rice pudding top, and oil can be applied to the whole rice pudding.

More specifically, it is possible to increase the elasticity of the Songpyeon by dipping the Songpen taken from the steamer for 30 seconds in the ice water, adding the chrysanthemum cutter flowers to the Songpen before the food is completely cooked, and evenly spread the oil on the Songpyeon to improve the taste and gloss.

The method of manufacturing the chrysanthemum cut flower used in the sixth step 600 will be described in detail, and is manufactured through a total of three steps.

In step 6-1, the material of the sliced dough mixed with the mixture of 10 parts by weight of the glutinous rice powder per 90 parts by weight of the rice flour can be dropped on a sieve of 200 mesh size.

Rice flour and glutinous rice flour are mixed in a ratio of 9: 1, and the mixture can be dropped into intermediates to remove impurities and particles.

If you choose using a sieve, the particles will become uniform and the dough will be good and the texture will be better.

In step 6-2, 2.5 parts by weight of oil and 30 parts by weight of purified water are added per 100 parts by weight of the material of the sliced dough, and the mixture is steamed at a temperature of 100 to 130 DEG C for 15 to 20 minutes and then kneaded. To the powder obtained from the sieve, 2.5 parts by weight of oil and 100 parts by weight of flour oil and 30 parts by weight of purified water were added to the powder, and the mixture was added to the steamer. The mixture was steamed for 15 minutes to 20 minutes and then cooled briefly. have.

In step 6-3, 3 parts by weight of chrysanthemum petal powder is added per 100 parts by weight of the kneaded dough, mixed with the chrysanthemum mold, and the chrysanthemum section flower can be prepared.

Chrysanthemum petal powder can be prepared by mixing and mixing the dough before it is completely cooled and chrysanthemum mold to cool it down. The reason for putting the chrysanthemum petal powder at the back is that if it is fired at high temperature, the chrysanthemum fragrance is lost a lot, so it must be added to the last step to last a long time.

In the seventh step (700), the Songpen can be packed after being cooled at a temperature of 23 ° C to 25 ° C for 30 minutes to 40 minutes.

After the oil is applied, it can be cooled to room temperature for 30 to 40 minutes until the oil finishes drying to some extent, and the dried piece of songpen can be wrapped to some extent.

Hereinafter, in the method of producing chrysanthemum rice cake according to the present invention, the presence or absence of chrysanthemum cut flowers, whether or not water is added to chrysanthemums, and the time of introduction of chrysanthemum powder during the preparation of slices are examined, Will be described in detail.

A. Sensory evaluation

In order to compare the quality characteristics of the chrysanthemum rice cake prepared on the basis of the chrysanthemum rice cake preparation method of the present invention, the following experiment was conducted. The sensory evaluation was performed later. The sensory test items were 9 points on the Likely Scale (9 points) and 9 points on the Liker Scale (1 point), which were very good for taste, appearance, texture and flavor of Chrysanthemum Rice Cake.

1) Manufacturing process

[Comparative Example 1]

Comparative Example 1 is chrysanthemum rice cake produced by kneading with purified water without chrysanthemum cut flowers.

[Example 1]

Example 1 is a chrysanthemum cake prepared by raising chrysanthemum cut flowers and kneading with purified water based on the production method of the present invention.

[Example 2]

Example 2 is chrysanthemum rice cake prepared by raising chrysanthemum cut flowers and kneading with chrysanthemum and water based on the production method of the present invention.

[Example 3]

Example 3 is a chrysanthemum rice cake prepared by raising chrysanthemum cut flowers with chrysanthemum powder at the end of dough and kneading with chrysanthemum and water based on the manufacturing method of the present invention.

division Comprehensive likelihood flavor incense Texture Exterior Comparative Example 1 4.4 6.1 4.3 3.2 4.0 Example 1 5.6 6.3 4.0 5.4 6.7 Example 2 6.7 7.1 6.6 6.2 6.9 Example 3 7.1 7.4 7.2 6.7 7.1

As a result of the sensory characteristics, the chrysanthemum rice cake prepared by kneading with purified water without chrysanthemum cut flower as shown in the above Table 1 has a texture and appearance which is not good, and the chrysanthemum cut flower is raised, In the case of Example 3 in which the chrysanthemum rice cake of the invention had a higher overall preference including appearance, and the process of kneading chrysanthemum cut flowers with chrysanthemum powder at the end of dough and kneading with water, , Texture, appearance and overall acceptability.

Therefore, in order to improve the taste, texture, appearance and flavor of chrysanthemum rice cake at the time of manufacturing chrysanthemum rice cake, we recommend that it is preferable to put chrysanthemum powder at the end of kneading, .

2) condition of dough

[Example 4]

Example 4 is a chrysanthemum cake prepared by preparing purified water from chrysanthemum rice cake based on the production method of the present invention.

[Example 5]

In Example 5, chrysanthemum rice cake was prepared on the basis of the production method of the present invention, and it was chrysanthemum rice cake made from water for 5 minutes.

[Example 6]

Example 6 is chrysanthemum rice cake, which is made from chrysanthemum and water for 10 minutes, based on the manufacturing method of the present invention.

[Example 7]

In Example 7, chrysanthemum rice cake was prepared on the basis of the production method of the present invention, and it was chrysanthemum rice cake made from water for 15 minutes.

division Comprehensive likelihood flavor incense Texture Exterior Example 4 5.6 6.1 4.3 5.6 6.4 Example 5 6.65 6.8 6.7 6.3 6.8 Example 6 7.1 7.4 7.2 6.7 7.1 Example 7 6.95 6.4 7.3 6.8 7.3

As a result of the sensory characteristics, as shown in Table 2, the general taste, flavor, aroma, texture and appearance of Example 7 exhibited the most excellent sensory properties. Therefore, it can be seen that water is preferable to chrysanthemum for 10 minutes.

3) Presence or absence of chrysanthemum cut flowers

[Example 8]

Example 8 is chrysanthemum rice cake produced without the chrysanthemum flower, based on the production method of the present invention.

[Example 9]

Example 9 is chrysanthemum rice cake, which was prepared in the form of chrysanthemum, without chrysanthemum flower, by preparing chrysanthemum rice cake based on the production method of the present invention.

[Example 10]

Example 10 is a chrysanthemum cake prepared by preparing a chrysanthemum rice cake based on the production method of the present invention, and chrysanthemum cutting flower.

division Comprehensive likelihood flavor incense Texture Exterior Example 8 4.78 5.9 5.1 4.5 3.6 Example 9 5.9 6.8 5.3 5.8 5.7 Example 10 7.1 7.4 7.2 6.7 7.1

As a result of the sensory characteristics, as shown in Table 3, the taste, texture, aroma, appearance, and overall acceptability of Example 10 showed the highest sensory performances. Therefore, it can be seen that it is preferable to increase the chrysanthemum cut flowers.

4) Chrysanthemum powder Chrysanthemum powder attached during flower production

[Example 11]

Example 11 is a chrysanthemum cake prepared by mixing chrysanthemum powder and chrysanthemum powder when mixing rice flour and glutinous rice flour in the process of making chrysanthemum cut flower, based on the manufacturing method of the present invention.

[Example 12]

Example 12 is a chrysanthemum rice cake prepared by mixing chrysanthemum powder when preparing chrysanthemum rice cake based on the production method of the present invention, and kneading in the process of making chrysanthemum cut flower.

[Example 13]

In Example 13, chrysanthemum rice cake was prepared on the basis of the production method of the present invention, and chrysanthemum rice cake produced by spraying chrysanthemum powder after taking a shape frame in the process of making chrysanthemum cut flower.

division Comprehensive likelihood flavor incense Texture Exterior Example 11 6.55 6.9 6.4 6.1 6.8 Example 12 7.1 7.4 7.2 6.7 7.1 Example 13 6.38 6.5 7.1 5.8 6.1

As a result of the sensory characteristics, as shown in Table 4, the general taste, flavor, aroma, texture and appearance of Example 12 exhibited the most excellent sensory properties. Therefore, it is desirable to add chrysanthemum powder when kneading chrysanthemum cut flowers in the production of chrysanthemum rice cake.

As described above, the present invention provides a method for producing chrysanthemum rice cake with a chrysanthemum flower which improves the quality of appearance by emphasizing the use of chrysanthemum by attaching chrysanthemum cut flowers to the chrysanthemum.

The present invention provides a method of producing chrysanthemum rice cake by adding chrysanthemum powder and chrysanthemum and adding water to the chrysanthemum flower which utilizes the nutrients of chrysanthemum.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention as defined by the appended claims. Various modifications and variations are possible in light of the above teachings. Accordingly, it is to be understood that one embodiment of the present invention should be understood only by the appended claims, and all equivalent or equivalent variations thereof are included in the scope of the present invention.

100: Step 1
200: Step 2
300: Step 3
400: Step 4
500: Step 5
600: Step 6
700: Step 7

Claims (3)

85 parts by weight of rice flour, 9.4 parts by weight of glutinous rice flour and 5.6 parts by weight of chrysanthemum powder is sieved through a sieve of 200 mesh size;
2.8 parts by weight of an oil containing 1 part by weight of canola oil and 1 part by weight of sesame oil per 100 parts by weight of the material to be plowed;
1 part by weight of petal flower petal per 25 parts by weight of purified water was mixed and placed in a container and heated at a temperature of 100 DEG C for 10 minutes to prepare a chrysanthemum flower. Water was added at a rate of 30.2 parts by weight per 100 parts by weight of the material of the second step, A third step of making a planter paper and cooling it at 25 캜 for 30 minutes to 35 minutes;
The third step is to form 33g to 37g of rice pellets in the form of a disc, put 13g to 17g of mung bean pellets in the center of the rice pellet, Step 4;
Adding the rice flour to the steamer and heating the rice flour at a temperature of 100 to 130 DEG C for 20 to 30 minutes;
Cooling the steamed piece of rice with purified water at 0 ° C to 10 ° C for 30 seconds, attaching the chrysanthemum cut flower to the center of the upper part of the rice piece, and applying the oil to the whole rice piece; And
A seventh step of cooling the Songpen at a temperature of 23 캜 to 25 캜 for 30 minutes to 40 minutes and packaging;
Wherein the method comprises the steps of: The method according to claim 1,
In the fourth step,
And 4 to 1 part by weight of purified water per 1 part by weight of mung bean;
4-2 step of leaving the mung bean for 24 hours and removing the mung bean shell;
Step 4-3 in which the mung bean with the husk removed is put in a steamer and the mixture is steamed at 100 to 130 ° C for 40 to 60 minutes and then cooled at 25 ° C for 6 to 10 minutes;
4-4 steps of adding and mixing 1 part by weight of salt per 100 parts by weight of the mung bean and then dropping to 200 mesh size sieve; And
Adding 4-6 parts by weight of sugar per 100 parts by weight of the mung bean to the sieve to prepare a green mung bean;
Wherein the method comprises the steps of: The method according to claim 1,
Wherein the chrysanthemum cut flower of the sixth step comprises:
6-1 steps of bringing the material of the slice dough mixed in a ratio of 10 parts by weight of glutinous rice powder per 90 parts by weight of rice flour to a 200 mesh sieve;
Adding the oil 2.5 weight ratio and the purified water 30 weight ratio per 100 parts by weight of the material of the slice dough and kneading the mixture at a temperature of 100 to 130 DEG C for 15 to 20 minutes and kneading; And
Adding 3 parts by weight of chrysanthemum flower powder per 100 parts by weight of the cut pieces, mixing and kneading with a chrysanthemum mold to produce the chrysanthemum cut flower;
Wherein the method comprises the steps of:

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