KR20180131262A - Acorn garae-tteok manufacturing method and garae-tteok manufactured by the method - Google Patents

Acorn garae-tteok manufacturing method and garae-tteok manufactured by the method Download PDF

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KR20180131262A
KR20180131262A KR1020170068024A KR20170068024A KR20180131262A KR 20180131262 A KR20180131262 A KR 20180131262A KR 1020170068024 A KR1020170068024 A KR 1020170068024A KR 20170068024 A KR20170068024 A KR 20170068024A KR 20180131262 A KR20180131262 A KR 20180131262A
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acorn
rice cake
dough
garae
tteok
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KR1020170068024A
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Korean (ko)
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박종언
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박종언
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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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Abstract

The present invention relates to rick cake prepared with acorns as main ingredient. Acorn starch, edible salt, and purified water are mixed to form dough and put into the high-temperature purified water of 70-100°C. The dough is pressing-molded with a cylinder (10) embedded with a screw (20) into rice cake, wherein a high-temperature, high-pressure environment is made inside the cylinder (10) through high-speed rotation of the screw (20) rotating 700-800 times per minute, so that the dough put in is gelatinized and molded simultaneously. Through the present invention, rice cake with pure acorn starch as a main ingredient can be prepared, and the texture and flavor of the completed rice cake is ensured.

Description

도토리 가래떡의 제조방법 및 그 제조방법을 이용하여 제조된 도토리 가래떡{ACORN GARAE-TTEOK MANUFACTURING METHOD AND GARAE-TTEOK MANUFACTURED BY THE METHOD}[0001] Description [0002] ACORN GARAE-TTEOK MANUFACTURING METHOD AND GARAE-TTEOK MANUFACTURED BY THE METHOD [0003]

본 발명은 도토리를 주재료로 제조되는 가래떡에 관한 것으로, 도토리 전분, 식염 및 정제수를 혼합하여 반죽을 형성하되, 70℃ 내지 100℃의 고온의 정제수를 투입하고, 반죽을 가래떡으로 성형함에 있어서는 스크류(20) 내장 실린더(10)로 압출 성형하되, 분당 700회 내지 800회 회전하는 스크류(20)의 고속 회전을 통하여 고온, 고압 환경을 실린더(10) 내부에 조성함으로써 투입된 반죽내 전분의 호화(糊化)와 성형을 동시에 진행하는 것이다.
The present invention relates to a rice gruel which is made of acorn as a main ingredient and is prepared by mixing acorn starch, salt, and purified water to form a dough, wherein high-temperature purified water at 70 to 100 ° C is introduced, 20) The high-temperature and high-pressure environment is formed inside the cylinder 10 by high-speed rotation of the screw 20 which is extruded by the built-in cylinder 10 and rotated 700 to 800 times per minute, ) And the molding process.

도토리는 참나무속 나무의 열매로서 식용으로는 주로 묵의 재료로서 사용되고 있으며, 도토리에 다량 함유된 아콘산(acornic acid)은 체내 축적된 중금속을 배출하는 효과를 가진 것으로 알려져 있다.Acorn is a fruit of the oak tree. It is mainly used as a jelly for food. It is known that acornic acid, which is abundant in acorns, has the effect of discharging heavy metals accumulated in the body.

또한, 여타의 탄수화물 식품에 비하여 열량이 낮을 뿐 아니라, 피로회복 및 숙취해소 효과가 탁월한 특징이 있어, 도토리 함유 식품에 대한 관심이 높아지고 있으며, 이에 도토리를 주 재료로 제조되거나 도토리가 첨가된 다양한 식품이 개발되고 있다.In addition, it has a lower calorie content than other carbohydrate foods, and is characterized by excellent fatigue recovery and hangover resolution effects. Therefore, there is a growing interest in acorn-containing foods, and a variety of acorn- Is being developed.

이렇듯 다양한 도토리 함유 식품 중에서, 일상적으로 소비되는 친숙한 식품으로 도토리가 가공된 사례로는 도토리떡을 들 수 있으며, 관련 종래기술로는 공개특허 제2016-70533호를 들 수 있다.
Among the various types of acorn containing foods, Acorn rice cake can be mentioned as an example of processing the acorn as a familiar food consumed on a daily basis, and related related art is disclosed in Published Patent Application No. 2016-70533.

공개특허 제2016-70533호를 비롯한 종래의 도토리떡은 쌀과 도토리를 혼합하여 제조되는 것으로, 엄밀한 의미의 도토리떡이라 할 수 없는 것이며, 사실상 도토리가 함유된 일반 떡이라 할 수 있다.Conventional Acorn rice cake, including Laid-open Patent No. 2016-70533, is produced by mixing rice and acorn, and can not be said to be acorn rice cake in a strict sense. In fact, it can be said to be general rice cake containing acorn.

즉, 종래의 도토리떡은 쌀을 주 재료로 제조되는 떡의 첨가물로서 도토리 가루가 혼합되어, 도토리의 풍미를 떡에 가미하는 것으로, 식감 및 풍미에 있어서 일반적인 떡과의 차별성을 확보함에 있어서 한계가 있을 수 밖에 없었다.That is, the conventional Acorn rice cake is an additive of rice cake, which is made of rice as a main ingredient, and the acorn powder is mixed to add the flavor of the acorn to the rice cake. Therefore, there is a limit in securing differentiation from general rice cake in texture and flavor I could not help it.

이러한 종래기술의 한계는 여타의 곡물분(穀物粉)에 비하여 글루텐(gluten) 함량이 극히 미미한 도토리의 특성상 불가피한 면이 있는 것으로, 도토리 가루 또는 도토리 전분만으로는 일반적인 형태의 떡으로의 성형이 지난(至難)할 뿐 아니라, 설령 성형이 일시적으로 가능하다 하여도, 완성 상태의 조직을 장기간 유지할 수 없는 문제점이 있었다.The limitations of the prior art are inevitable due to the characteristics of acorns having an extremely small amount of gluten as compared with other cereal flours, and it has been found that only the acorn powder or acorn starch alone forms the form of rice cake ), And even if the molding is temporarily possible, there is a problem that the tissue in the finished state can not be maintained for a long period of time.

특히, 종래기술을 통하여 제조되는 도토리떡은 특유의 탄력성 및 유연성이 요구되는 가래떡 형태로는 제조가 극히 어렵고, 가래떡이 떡국 또는 떡볶이 등의 음식으로 2차 가공되는 실정을 감안하면, 실질적인 상품성을 가지는 도토리 가래떡의 제조는 사실상 불가능한 실정이라 할 수 있으며, 이는 공개특허 제2016-70533호를 비롯한 종래의 도토리떡이 가래떡이 아니라 조직 탄력성이 요구되지 않는 시루떡 형태를 가지는 사실을 통하여도 반증되는 것이라 할 수 있다.
In particular, Acorn rice cake, which is produced through conventional techniques, is extremely difficult to produce in the form of a rice cake, which is required to have unique elasticity and flexibility. In view of the fact that the rice cake is secondarily processed into foods such as rice cake soup or rice cake cake, The production of acorn roasted rice cake can not be said to be practically impossible, and it can be said that the conventional Acorn rice cake including Laid-open Patent No. 2016-70533 is disguised through the fact that it has a shape of a roasted rice cake which does not require tissue elasticity have.

본 발명은 전술한 문제점을 감안하여, 도토리를 주재료로 가래떡을 제조하되, 도토리 전분의 한계를 극복하여 가래떡으로의 성형성을 확보함과 동시에, 도토리 가래떡에 가래떡 특유의 조직 탄력성을 부여할 수 있도록 창안된 것으로, 도토리 가래떡의 제조방법에 있어서, 도토리 전분 100중량부와, 식염 0.5중량부와, 70℃ 내지 100℃의 정제수 90중량부 내지 140중량부를 혼합 및 교반하여 반죽을 형성하는 단계와, 분당 700회 내지 800회 회전하는 스크류(20)가 내장된 실린더(10)에 상기 반죽을 투입하고, 스크류(20)의 회전을 통하여 반죽을 80℃ 내지 150℃로 가열하면서, 회전되는 스크류(20)를 통하여 가열된 반죽을 토출구(15)로 압출함으로써 가래떡을 성형하는 단계로 이루어짐을 특징으로 하는 도토리 가래떡의 제조방법 및 이를 이용하여 제조된 도토리 가래떡이다.
DISCLOSURE OF THE INVENTION In view of the above-mentioned problems, the present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a rice cake with acorn as a main ingredient, The present invention provides a method for producing acorn glazed rice cake comprising the steps of mixing 100 parts by weight of acorn starch, 0.5 part by weight of salt, and 90 parts by weight to 140 parts by weight of purified water at 70 ° C to 100 ° C, The dough is put into a cylinder 10 having a screw 20 rotating at 700 to 800 revolutions per minute and the dough is heated to 80 to 150 캜 through the rotation of the screw 20, And then extruding the heated dough into a discharge port 15 to mold the rice cake. The method of manufacturing acorn glaze rice cake according to claim 1, A cake.

본 발명을 통하여, 순수 도토리 전분을 주 재료로 적용하여 가래떡을 제조할 수 있으며, 완성된 가래떡의 식감 및 풍미를 확보할 수 있다.Through the present invention, pure acorn starch can be applied as a main material to produce glacial rice cake, and the texture and flavor of the finished glacial rice cake can be secured.

또한, 도토리 가래떡의 제조과정에서 성형성을 확보할 수 있으며, 완성된 도토리 가래떡의 조직 안정성 및 보존성 역시 제고할 수 있다.
In addition, the moldability can be ensured in the process of producing acorn garlic, and the texture stability and preservability of the finished acorn garlic can be improved.

도 1은 본 발명을 수행하는 압출식 가래떡 성형기 구조도Brief Description of the Drawings Fig. 1 is a schematic diagram of an extruded rice cake molding machine

본 발명의 상세한 구성 및 수행과정을 설명하면 다음과 같다.The detailed configuration and the procedure of the present invention will be described below.

전술한 바와 같이, 본 발명은 도토리를 주 재료로 제조되는 가래떡의 제조방법으로서, 식염과 정제수(精製水)를 제외하면 순수 도토리 전분이 가래떡의 재료로 적용된다.INDUSTRIAL APPLICABILITY As described above, the present invention relates to a method for producing glacial rice cake made of acorn as a main material, except pure salt and purified water, pure acorn starch is applied as a material of glacial rice cake.

즉, 본 발명은 가래떡의 일반 재료인 쌀 또는 미분(米粉)을 도토리 전분으로 완전히 대체한 것으로, 이러한 본 발명의 도토리 가래떡의 제조방법은 도토리 전분 100중량부와, 식염 0.5중량부와, 70℃ 내지 100℃의 정제수 90중량부 내지 140중량부를 혼합 및 교반하여 반죽을 형성하는 단계로 개시된다.That is, the present invention completely replaces rice or a fine powder (rice flour), which is a common ingredient of rice gruel, with acorn starch. The method for producing acorn gruel rice cake of the present invention comprises 100 parts by weight of acorn starch, 0.5 part by weight of salt, And 90 to 140 parts by weight of purified water at < RTI ID = 0.0 > 100 C < / RTI > are mixed and stirred to form a batter.

본 발명에 있어서 적용되는 도토리 전분은 도토리에 함유된 전분을 추출하여 건조된 분말 형태로 가공한 것으로, 이러한 도토리 전분의 형성 과정은 다음과 같다.Acorn starch applied in the present invention is obtained by extracting the starch contained in the acorn and processing it into a dried powder form. The process for forming the acorn starch is as follows.

우선, 도토리의 과육과 과피를 분리하고, 도토리 과육을 정제수에 침지하여 불린다.First, the acorn flesh and skin are separated and the acorn flesh is dipped in purified water.

이때, 도토리 과육 중량의 2배 내지 5배의 정제수를 투입하는 것이 바람직하며, 정제수를 2시간 내지 3시간 간격으로 교체하면 도토리 과육에 함유된 불순물을 효과적으로 제거할 수 있다.At this time, it is preferable to add purified water of 2 to 5 times the weight of the acorn pulp, and if the purified water is replaced every 2 to 3 hours, the impurities contained in the acorn pulp can be effectively removed.

불린 도토리 과육은 100메쉬(mesh) 내지 160메쉬 입경(粒徑) 즉, 인치(inch)당 100개 내지 160개의 망목(網目)이 형성된 체를 통과할 수 있는 입상체(粒狀體)로 분쇄하는 과정을 통하여 반액반고상(半液半固狀)의 도토리 페이스트(paste)로 가공된다.The acorn pulp is crushed into a granular substance capable of passing through a body having 100 to 160 mesh grain sizes, that is, 100 to 160 mesh segments per inch, Semi-solid semi-solid paste is processed.

이후, 도토리 페이스트를 여과하여 현탁액을 추출하고, 현탁액내 고형물을 분리, 채취하여 건조함으로써, 도토리 전분이 완성된다.Thereafter, the acorn paste is filtered to extract the suspension, the solid matter in the suspension is separated, collected and dried to complete the acorn starch.

이러한 도토리 전분은 소맥분 및 미분 등 여타의 곡물분에 비하여 반죽 형성시 신축성 및 점착성을 발현하는 글루텐의 함량이 극히 미미한 바, 여타의 곡물분 반죽에서와 같이 상온의 정제수를 혼합하여 교반하는 방식으로는 소기의 신축성 및 성형성이 확보된 반죽의 형성이 불가능하다.As compared with other grains such as wheat flour and fine powders, such acorn starch has an extremely small amount of gluten which exhibits stretchability and tackiness during kneading. In the case of mixing and stirring the purified water at room temperature as in the case of other grain pastes It is impossible to form a dough in which the desired stretchability and moldability are ensured.

이에, 본 발명에서는 70℃ 내지 100℃의 고온의 정제수를 도토리 전분과 혼합하여 신속하게 교반함으로써, 후술할 스크류(20) 성형 단계에서의 본격적인 호화(糊化)에 앞서, 조직을 연화(軟化)하고 입자간 점착력을 부여할 수 있도록 하였다.Thus, in the present invention, the high-temperature purified water at 70 to 100 ° C is mixed with the acorn starch and stirred rapidly to soften the tissue prior to full-scale gelatinization in the step of forming the screw 20, So that the adhesion between the particles can be imparted.

이후, 분당 700회 내지 800회 회전하는 스크류(20)가 내장된 실린더(10)에 상기 반죽을 투입하고, 스크류(20)의 회전을 통하여 반죽을 80℃ 내지 150℃로 가열하면서, 회전되는 스크류(20)를 통하여 가열된 반죽을 토출구(15)로 압출함으로써 가래떡을 성형하는 단계가 수행되며, 이로써 본 발명이 적용된 도토리 가래떡이 완성된다.Thereafter, the dough is introduced into a cylinder 10 having a screw 20 rotating 700 to 800 times per minute, and while the dough is heated to 80 to 150 ° C through the rotation of the screw 20, A step of molding the rice cake is carried out by extruding the heated dough through the outlet 20 to the discharge port 15, thereby completing the acorn rice cake to which the present invention is applied.

여기서, 도 1과 같은 본 발명 수행 실린더(10)의 토출구(15)는 그 직경 또는 형상을 변경함으로써, 완성되는 도토리 가래떡의 직경 및 형상을 조절할 수 있다.Here, the diameter and shape of the finished acorn garlic cake can be adjusted by changing the diameter or shape of the discharge port 15 of the cylinder 10 of the present invention as shown in FIG.

본 발명에 있어서, 도로리 가래떡의 호화 및 성형은 도 1에서와 같은 압출식 성형기를 통하여 수행되는데, 전술한 바와 같이, 실린더(10)에 내장된 스크류(20)가 분당 700회 내지 800회의 고속으로 회전됨에 따라, 실린더(10) 내부에 고온, 고압의 가압 가열 환경이 조성되며, 이로 인하여 도토리 전분의 반죽이 고압으로 압축됨과 동시에 호화됨으로써, 종래기술에서는 불가능하였던 도토리 가래떡의 성형이 가능하게 되었다.1, the screw 20 built in the cylinder 10 is rotated at a high speed of 700 to 800 times per minute As a result, a high-temperature, high-pressure, pressurized heating environment is created inside the cylinder 10, thereby compressing the dough of the acorn starch to a high pressure and becoming luxurious, thereby making it possible to mold acorn rice cake, which was impossible in the prior art.

특히, 분당 700회 내지 800회의 회전은 통상의 식품용 스크류(20)에 비하여 월등한 고속회전으로서, 회전과정에서 발생되는 열로 압출 대상 재료인 도토리 전분 반죽을 가열함과 동시에, 고압으로 압착, 교반 및 이송하게 되는데, 이러한 고속회전에도 불구하고 성형된 가래떡의 과급(過急)한 토출을 방지하기 위하여 도 1에 도시된 바와 같은 스크류(20)의 피치(P)를 미세하게 형성하는 것이 바람직하다.Particularly, 700 to 800 revolutions per minute are superior to general food screw 20, and as a result, the acorn starch dough as the material to be extruded is heated by the heat generated in the rotation process, and at the same time, It is preferable to finely form the pitch P of the screw 20 as shown in FIG. 1 in order to prevent overcharging of the molded rice cake in spite of such high-speed rotation .

이상에서와 같은 방식과 과정으로 제조된 본 발명의 도토리 가래떡은 가래떡 특유의 식감 및 탄력성을 확보함과 동시에, 도토리 특유의 풍미 역시 확보할 수 있다.
The acorn roasted rice cake of the present invention manufactured by the above method and process secures the distinctive texture and elasticity of the rice ghastmeat, and can also secure a unique acorn flavor.

10 : 실린더
20 : 스크류
15 : 토출구10: Cylinder
20: Screw
15:

Claims (2)

도토리 가래떡의 제조방법에 있어서,
도토리 전분 100중량부와, 식염 0.5중량부와, 70℃ 내지 100℃의 정제수 90중량부 내지 140중량부를 혼합 및 교반하여 반죽을 형성하는 단계와;
분당 700회 내지 800회 회전하는 스크류(20)가 내장된 실린더(10)에 상기 반죽을 투입하고, 스크류(20)의 회전을 통하여 반죽을 80℃ 내지 150℃로 가열하면서, 회전되는 스크류(20)를 통하여 가열된 반죽을 토출구(15)로 압출함으로써 가래떡을 성형하는 단계로 이루어짐을 특징으로 하는 도토리 가래떡의 제조방법.
In a method for producing acorn garlic,
100 parts by weight of acorn starch, 0.5 part by weight of salt, and 90 parts by weight to 140 parts by weight of purified water at 70 ° C to 100 ° C are mixed and stirred to form a dough;
The dough is put into a cylinder 10 having a screw 20 rotating at 700 to 800 revolutions per minute and the dough is heated to 80 to 150 캜 through the rotation of the screw 20, And then extruding the heated dough into a discharge port (15) to mold the rice cake.
청구항 1의 도토리 가래떡의 제조방법을 이용하여 제조된 도토리 가래떡.An acorn garlic rice cake prepared by using the method for manufacturing acorn garlic rice of claim 1.
KR1020170068024A 2017-05-31 2017-05-31 Acorn garae-tteok manufacturing method and garae-tteok manufactured by the method KR20180131262A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102578972B1 (en) 2022-10-25 2023-09-14 박재홍 Acorn garae-tteok manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102578972B1 (en) 2022-10-25 2023-09-14 박재홍 Acorn garae-tteok manufacturing method

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