KR20180131263A - Buckwheat garae-tteok manufacturing method and garae-tteok manufactured by the method - Google Patents

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

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KR20180131263A
KR20180131263A KR1020170068025A KR20170068025A KR20180131263A KR 20180131263 A KR20180131263 A KR 20180131263A KR 1020170068025 A KR1020170068025 A KR 1020170068025A KR 20170068025 A KR20170068025 A KR 20170068025A KR 20180131263 A KR20180131263 A KR 20180131263A
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buckwheat
rice cake
dough
screw
garae
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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
    • 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

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

Abstract

The present invention relates to rick cake prepared with buckwheat as main ingredient. Buckwheat flour, 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 buckwheat flour as a main ingredient can be prepared, and the texture and flavor of the completed rice cake is ensured.

Description

메밀 가래떡의 제조방법 및 그 제조방법을 이용하여 제조된 메밀 가래떡{BUCKWHEAT GARAE-TTEOK MANUFACTURING METHOD AND GARAE-TTEOK MANUFACTURED BY THE METHOD}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a buckwheat glaze produced by using a buckwheat glaze-

본 발명은 메밀을 주재료로 제조되는 가래떡에 관한 것으로, 메밀가루, 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 cake made of buckwheat as a main ingredient and is prepared by mixing buckwheat flour, salt, and purified water to form a dough, wherein high-temperature purified water at 70 ° C 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.

동아시아 북부 및 중앙아시아가 원산지인 메밀은 우리나라를 비롯하여 세계 각지에서 재배되는 잡곡류로서, 비타민 B1 및 B2 등을 다량 함유하여, 여타의 곡물에 비하여 우수한 영양적 특성을 가진다.Buckwheat, originating in northern and central Asia, is a grains grown in Korea and other parts of the world. It contains a large amount of vitamins B1 and B2 and has superior nutritional characteristics compared to other grains.

또한, 혈관손상을 예방하는 루틴(rutin)의 함량이 높을 뿐 아니라, 상대적으로 열량이 낮은 장점이 있어, 메밀 함유 식품에 대한 관심이 높아지고 있으며, 이에 메밀을 주 재료로 제조되거나 메밀이 첨가된 다양한 식품이 개발되고 있다.In addition, since the content of rutin for preventing vascular damage is high and the heat quantity is relatively low, there is a growing interest in buckwheat-containing foods. Therefore, buckwheat is made into a main material or a variety of buckwheat- Food is being developed.

이렇듯 다양한 메밀 함유 식품 중에서, 일상적으로 소비되는 친숙한 식품으로 메밀이 가공된 사례로는 메밀떡을 들 수 있으며, 관련 종래기술로는 공개특허 제2013-130152호를 들 수 있다.
Among such various buckwheat-containing foods, buckwheat rice cake can be mentioned as an example of processed buckwheat as a familiar food that is consumed on a daily basis, and related related art is disclosed in Published Patent Application No. 2013-130152.

공개특허 제2013-130152호를 비롯한 종래의 메밀떡은 쌀과 메밀을 혼합하여 제조되는 것으로, 엄밀한 의미의 메밀떡이라 할 수 없는 것이며, 사실상 메밀이 함유된 일반 떡이라 할 수 있다.Conventional buckwheat rice cake, which is disclosed in Laid-Open Patent No. 2013-130152, is produced by mixing rice and buckwheat and can not be said to be a buckwheat rice cake in a strict sense, and can be said to be a general rice cake containing buckwheat.

즉, 종래의 메밀떡은 쌀을 주 재료로 제조되는 떡의 첨가물로서 메밀가루가 혼합되어, 메밀의 풍미를 떡에 가미하는 것으로, 식감 및 풍미에 있어서 일반적인 떡과의 차별성을 확보함에 있어서 한계가 있을 수 밖에 없었다.That is, the conventional buckwheat rice cake is mixed with buckwheat flour as an additive of rice cake, which is made of rice as a main material, and the flavor of the buckwheat is added to the rice cake, so that 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 메밀의 특성상 불가피한 면이 있는 것으로, 메밀가루만으로는 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 limitation of this conventional technique is that there is an inevitable aspect due to the characteristics of buckwheat having an extremely small amount of gluten as compared with other grains, and buckwheat flour alone has a problem of molding into a general form of rice cake However, 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 메밀떡은 특유의 탄력성 및 유연성이 요구되는 가래떡 형태로는 제조가 극히 어렵고, 가래떡이 떡국 또는 떡볶이 등의 음식으로 2차 가공되는 실정을 감안하면, 실질적인 상품성을 가지는 메밀 가래떡의 제조는 사실상 불가능한 실정이라 할 수 있으며, 이는 공개특허 제2013-130152호를 비롯한 종래의 메밀떡이 가래떡이 아니라 조직 탄력성이 요구되지 않는 발효떡인 기정떡 형태를 가지는 사실을 통하여도 반증되는 것이라 할 수 있다.
Particularly, buckwheat rice cakes produced through conventional techniques are extremely difficult to manufacture in the form of rice cakes which are required to have unique elasticity and flexibility, and in view of the fact that the rice cakes are secondarily processed into foods such as rice cake soup or tteokbok, The production of buckwheat rice cake can not be said to be practically impossible. This is due to the fact that the conventional buckwheat rice cake including the open patent No. 2013-130152 has a form of rice cake, which is a fermented rice cake which does not require tissue elasticity, It can be said.

본 발명은 전술한 문제점을 감안하여, 메밀을 주재료로 가래떡을 제조하되, 메밀가루의 한계를 극복하여 가래떡으로의 성형성을 확보함과 동시에, 메밀 가래떡에 가래떡 특유의 조직 탄력성을 부여할 수 있도록 창안된 것으로, 메밀 가래떡의 제조방법에 있어서, 메밀가루 100중량부와, 식염 0.5중량부와, 70℃ 내지 100℃의 정제수 45중량부 내지 70중량부를 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 메밀 가래떡의 제조방법 및 이를 이용하여 제조된 메밀 가래떡이다.
DISCLOSURE OF THE INVENTION In view of the above-described problems, the present invention has been made to solve the above-mentioned problems and to provide a method of manufacturing malt flour by using buckwheat as a main ingredient. In order to overcome the limit of buckwheat flour, 100 parts by weight of buckwheat flour, 0.5 part by weight of salt, and 45 parts by weight to 70 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 the discharge port 15 to mold the rice cake. The method of manufacturing the buckwheat rice cake and the buckwheat rice cake produced by using the same.

본 발명을 통하여, 순수 메밀가루를 주 재료로 적용하여 가래떡을 제조할 수 있으며, 완성된 가래떡의 식감 및 풍미를 확보할 수 있다.Through the present invention, the pure buckwheat flour can be applied as the main material to produce the malt crab, and the texture and flavor of the completed malt crab can be ensured.

또한, 메밀 가래떡의 제조과정에서 성형성을 확보할 수 있으며, 완성된 메밀 가래떡의 조직 안정성 및 보존성 역시 제고할 수 있다.
In addition, moldability can be ensured in the process of producing buckwheat rice cake, and the stability and preservability of the finished buckwheat rice cake 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 메밀을 주 재료로 제조되는 가래떡의 제조방법으로서, 식염과 정제수(精製水)를 제외하면 순수 메밀가루가 가래떡의 재료로 적용된다.As described above, the present invention is a method for producing malt flour made of buckwheat as a main material, except pure salt and purified water, pure buckwheat flour is applied as a material for the malt flour.

즉, 본 발명은 가래떡의 일반 재료인 쌀 또는 미분(米粉)을 메밀가루로 완전히 대체한 것으로, 이러한 본 발명의 메밀 가래떡의 제조방법은 메밀가루 100중량부와, 식염 0.5중량부와, 70℃ 내지 100℃의 정제수 45중량부 내지 70중량부를 혼합 및 교반하여 반죽을 형성하는 단계로 개시된다.That is, the present invention is a method for producing buckwheat rice cake of the present invention comprising 100 parts by weight of buckwheat flour, 0.5 part by weight of salt, And 45 to 70 parts by weight of purified water at < RTI ID = 0.0 > 100 C < / RTI > are mixed and stirred to form a batter.

메밀가루는 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 powder, buckwheat flour has extremely little content of gluten exhibiting stretchability and tackiness at the time of kneading. In the case of mixing and stirring purified water at room temperature as in other cereal grain pastes, It is impossible to form a kneaded kneaded kneaded kneaded kneaded kneaded product.

이에, 본 발명에서는 70℃ 내지 100℃의 고온의 정제수를 메밀가루와 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, high-temperature purified water at 70 to 100 캜 is mixed with buckwheat flour 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 메밀 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 performed by extruding the heated dough through the outlet 20 into the discharge port 15, thereby completing the buckwheat 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 메밀 가래떡의 직경 및 형상을 조절할 수 있다.Here, the diameter and shape of the completed buckwheat rice 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 메밀가루의 반죽이 고압으로 압축됨과 동시에 호화됨으로써, 종래기술에서는 불가능하였던 메밀 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 pressurized heating environment of high temperature and high pressure is formed inside the cylinder 10, and the dough of the buckwheat flour is compressed at high pressure and at the same time, it is possible to form buckwheat 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 메밀가루 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, the rotation of 700 to 800 times per minute is superior to the ordinary food screw 20, and as a result, the buckwheat dough, which is the material to be extruded, is heated by the heat generated in the rotation process, 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 메밀 가래떡은 가래떡 특유의 식감 및 탄력성을 확보함과 동시에, 메밀 특유의 풍미 역시 확보할 수 있다.
The buckwheat rice cake of the present invention manufactured by the method and the process as described above secures the unique texture and elasticity of the rice cake and secures the specific flavor of the buckwheat.

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

Claims (2)

메밀 가래떡의 제조방법에 있어서,
메밀가루 100중량부와, 식염 0.5중량부와, 70℃ 내지 100℃의 정제수 45중량부 내지 70중량부를 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 메밀 가래떡의 제조방법.
A method for producing buckwheat rice cake,
100 parts by weight of buckwheat flour, 0.5 part by weight of salt, and 45 parts by weight to 70 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 to the discharge port (15), thereby molding the malt rice cake.
청구항 1의 메밀 가래떡의 제조방법을 이용하여 제조된 메밀 가래떡.A buckwheat rice cake produced using the method of manufacturing buckwheat rice cake of claim 1.
KR1020170068025A 2017-05-31 2017-05-31 Buckwheat garae-tteok manufacturing method and garae-tteok manufactured by the method KR20180131263A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112042986A (en) * 2020-08-31 2020-12-08 中山广毅自动化设备有限公司 Vermicelli making devices

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112042986A (en) * 2020-08-31 2020-12-08 中山广毅自动化设备有限公司 Vermicelli making devices
CN112042986B (en) * 2020-08-31 2021-10-19 安丘华涛食品有限公司 Vermicelli making devices

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