KR20190021627A - Preparing method for steamed rice cake contaning mandarin and steamed rice cake contaning mandarin thereby - Google Patents

Abstract

The present invention relates to a method for preparing steamed tangerine rice cake, and steamed tangerine rice cake prepared thereby. The steamed tangerine rice cake has a natural flavor and nutrients of tangerine by directly mixing tangerine flesh with water-soaked nonglutinous rice, white fiber of tangerine peel is removed, and the bitter taste and foreign substances are removed by boiling the mixture in salt water so as to enhance the sweetness of the tangerine peel and unique texture thereof by boiling the same in sugar. According to the present invention, it is possible to give steamed rice cake with natural, refreshing flavor and aroma of Jeju tangerine while securing excellent appearance due to the distinctive color and patterns of tangerine. Thus, it is expected to help solve the difficulties of Jeju tangerine farmers suffering from an increase in imported fruit demand.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for preparing citrus peeled rice cake, and a method for producing the same. BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a process for producing citrus seaweed rice and a citrus seaweed rice cake according to the present invention, and more particularly, to a method for producing citrus seaweed seasoned with citrus fruit flavor and citrus fruit pattern, The present invention relates to a method for producing citrus scallop and to a citrus scallop thus prepared.

Generally, siru-cakes are made of powdered grain and placed in a silk, which is called a steamed rice cake. It is also called an 甑 餠 (甑 餠).

Sirteok is a food of various sacrifices and festivals with the background of farming and local beliefs, and it is a traditional food which is unique in our food culture.

In the "Collection of Rituals", which is about the family life that Bing Gyu-gi Lee puts together in the year 9 (1809), there are five kinds of family names such as Baekbokryeong, (茯 笭 harmonization) made with a mixture of dried fruits and dried fruits, a coal bottle mixed with powder dried and cut into sweet persimmon, a ginseng bottle made with autumn fruit, a whitener, a peach and an apricot juice It is mixed with the powder and dried, and then it is made into a bag made of mulberry, a soup made by mixing the mulberry leaves, a southern sweet potato mixed with potatoes dried and powdered, A variety of siru cakes, such as mugwort cake, which is made by mixing are introduced, but there is no mention of citrus cirrus.

On the other hand, citrus fruits generally refer to plants belonging to the citrus, Citrus, Fortunella and Poncirus of the Rutaceae Auranti-oideae, Citrus unshiu Marcov ( Citrus unshiu Marcov .), Also known as the Oishi citrus, is a type of plant that is planted in Korea.

Citrus is an alkaline food. It is an alkaline food. It stimulates metabolism, strengthens the skin and mucous membranes. It has a cold preventive effect. It is good for skin beauty and fatigue recovery by the action of vitamin C. It helps absorption of calcium and is effective for prevention of osteoporosis. Vitamin P (hesperidin) Is known to be effective for preventing arteriosclerosis and hypertension by inhibiting increase of permeability to capillary blood vessels.

Citrus peel, a citrus peel, contains a large amount of vitamin C and citric acid to relieve fatigue, relieve stress, and facilitate metabolism. It is known that turpentine contained in citrus peels is effective in eliminating cholesterol and preventing arteriosclerosis. do. In one room, it is used as a dermis to treat phlegm removal, cough relief, epidemic flu, gastroenteritis, edema, and seafood poisoning.

Examples of foods using citrus include citrus marmalade, citrus hoof, citrus juice, citrus yogurt, citrus sultana, citrus fruit, citrus fruit, citrus cake, citrus cookie, citrus cake, citrus pie, citrus fruit, A variety of things such as red pepper paste, citrus chocolate, citrus candy, citrus snack, citrus sauce, citrus candy, citrus jelly, citrus jelly, and citrus caramel.

Among the citrus rice cakes mentioned above, as a conventional citrus siruke rice cake, it is known in Jeju that the citrus jam and the citrus fruits are sown on the ground in a rice flour layer.

In addition, as another conventional citrus seaweed rice, it is known that citrus fruits are boiled in water, mixed with sugar to make citrus fruits, left only sweetness, mixed with rice flour, then seated in a silk, and steamed with bean sprouts.

Another conventional citrus seaweed cake is finely minced citrus peel with flesh juice and sugar and then fried with rice flour.

However, the above-mentioned conventional citrus siruki has a problem in that it does not have a natural flavor inherent to citrus fruits because citrus jam, citrus oranges or citrus fruits are used.

Korean Registered Patent No. 10-1749321 (Registered on Jun. 14, 2017) discloses a method for preparing a citrus fruit by punching a large number of micropores in a citrus fruit, then immersing it in glucose water, quenching and drying, The present inventors have attempted to combine the flavor and taste of citrus fruits with rice cakes in addition to chewing sensation of citrus pellets by suggesting a method of preparing citrus cake using citrus juice concentrate and mixture of cereal flour and honey, ginger juice, There is a problem in that it is difficult to feel the unique flavor and taste of citrus fruits due to the use of various spices, sweeteners and flavors with strong flavor and taste.

Korean Registered Patent No. 10-1749321 (Registered on June 14, 2017)

Accordingly, a first object of the present invention is to provide an effective method for producing a siruk which has a natural flavor of Jeju citrus fruit by imparting a natural sour sweet taste and a mandarin flavor of Jeju citrus to the siruk.

A second object of the present invention is to provide an effective method for producing citrus peony root having a hue unique to Cheju citrus and a citrus peel pattern and having a decorative appearance that is beautiful.

A third object of the present invention is to provide an effective method for producing citrus peony cake imparted with nutrients unique to Jeju citrus.

A fourth object of the present invention is to provide an effective manufacturing method of citrus peeler, which can solve the difficulties of Jeju citrus farmers by expanding demand of the citrus peel.

A fifth object of the present invention is to provide a citrus fruit cake produced by the manufacturing method according to the above-described objects.

(A) preparing 100 parts by weight of citrus fruit, 400-600 parts by weight of saccharin, 20-40 parts by weight of sugar and 5-8 parts by weight of salt, (B) (C) removing the white fibrous part containing the gummy tannin component from the inside of the citrus peel, slicing the same, and adding 1 to 3% of salt water to the citrus fruit (D) mixing the above-mentioned boiled rice and salt, mixing the above pulp, grinding it together using a grinder, mixing the above sugar with the finely ground powder, A step of obtaining a citrus flour; (E) a step of finishing the above-prepared citrus slices on a shiru, and then mixing the above-mentioned citrus flour prepared in citrus flour or citrus flour; And a step of cooking (boiling) This method is achieved by a method for producing citrus peony.

In the step (C) of the step (C), it may be preferable to further carry out the step (C1) of adding sweetness to the salt water with the sugar of the marinade.

Following the above step (E), a packaging step (F) for cutting and packaging to an appropriate size suitable for the use may be further performed.

The fifth object of the present invention is attained by a citrus fruit cake produced according to the above-described production method.

The present invention relates to a method for producing citrus peony cake and a resulting citrus peony cake, which imparts a natural sweet and sour taste of citrus juice and a citrus flavor to the peony cake, thereby satisfying the natural flavor and nutrition characteristic of Jeju citrus fruit, It has hue and citrus peel pattern, and it has a beautiful decorative appearance. It can help solve the difficulties of Jeju citrus farmers who are suffering from increased demand for imported fruits.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing the basic material used in the process for producing citrus orange cake according to the present invention. Fig.
Fig. 2 is a photograph showing the prepared tangerine peel removed state.
Fig. 3 is a view showing a separated flesh state.
4 is a photograph showing a process of removing a white fibrous part, which is a bitterness part, from a citrus peel.
Fig. 5 is a photograph of a citrus peel with a white fibrous part removed.
FIG. 6 is a photograph illustrating a process of slicing the tinsel of FIG. 5;
7 is a photograph showing a sliced tangerine peel.
FIG. 8 is a photograph showing the process of dipping the brine into the brine for removal of dirt and removal of foreign matter.
Fig. 9 is a photograph showing the citrus fruits adhering to brine.
FIG. 10 is a photograph showing the process of cooking sugar to impart sweetness to the citrus fruit of FIG. 9;
Fig. 11 is a photograph showing a sugar-dissolved citrus fruit.
Fig. 12 is a photograph showing the mixing process of the so-called boiled rice and citrus pulp with salt.
Fig. 13 is a photograph showing a state where the primary pulverization is carried out by a pulverizer.
Fig. 14 is a photograph showing a state where the pulverizer is secondarily pulverized.
Fig. 15 is a photograph showing the process of mixing with sugar after the second milling.
FIG. 16 is a photograph showing the process of mixing the sugar with the sugar and mixing it with the sugar.
Fig. 17 is a photograph showing the finally obtained citrus flour.
Fig. 18 is a photograph showing a state in which a support mesh cloth is installed on a silk screen.
Fig. 19 is a photograph showing a state in which the obtained trimmed tincture obtained in Fig.
Fig. 20 and Fig. 21 are photographs showing a state in which an appropriate amount of the citrus fruit powder of Fig. 17 and the trimmed citrus fruit of Fig.
FIG. 22 is a photograph showing the citrus seaweed rice completed with the help of FIGS. 20 and 21. FIG.
Fig. 23 is a photograph showing a state in which the citrus scallop of Fig. 22 is cut into a predetermined size suitable for the purpose.
Fig. 24 is a photograph showing the appearance and cut-off state of the cut citrus peony cake of Fig. 23;

Hereinafter, the present invention will be described in detail.

The term " citrus fruit " used throughout the present specification is not limited to citrus citrus, but is defined to include both citrus and citrus of Rutaceae Auranti-oideae, 'mandarin', or 'tangerin'.

Hereinafter, the method for producing citrus orange slices of the present invention will be described in detail.

A method for producing citrus peony cake according to the present invention comprises the following steps.

(A) Material preparation step:

100 parts by weight of citrus fruits, 400-600 parts by weight of borax, 20-40 parts by weight of sugar and 5-8 parts by weight of salt are prepared (see FIG. 1).

When the boiled rice is less than 400 parts by weight, there is a fear that the chewing feeling of the final produced siruki may be inferior. Conversely, if the rice flour exceeds 600 parts by weight, there is a possibility that the flavor inherent in citrus is lowered.

On the other hand, the addition amount of the sugar and the salt can be appropriately adjusted within the above-mentioned range according to various parameters such as taste, age, sex, area, etc. of the consumer.

(B) Separation of citrus flesh and citrus fruit:

The above-mentioned citrus fruits may be fresh, fallen or slightly inferior in merchandise due to poor appearance, etc. This can be determined in consideration of the consumer's taste or the price condition of the final product, the production condition of the citrus fruit farm, have.

After removing the hard and bitter tongue (see FIG. 2), the citrus is cut to an appropriate size to separate the fruit and citrus fruit (see FIG. 3).

(C) Citrus peeling step:

Since the white fiber portion inside the orange skin contains a large amount of tannin having high bitter taste, it is peeled off using an appropriate cutting means such as a knife (see FIGS. 4 and 5), and sliced and trimmed (See Figs. 6 and 7). Then, the bitter taste and foreign matter of the citrus peel are removed from the brine of about 1 to 3% concentration (see Figs. 8 and 9).

Here, if necessary, step (C1) of adding an appropriate amount of sugar to the salt water and adding an appropriate amount of sugar to the sweet pepper can be further performed (see FIGS. 10 and 11) And the like.

(D) Tangerine powder Production stage:

After mixing the boiled rice and salt prepared above, the above-mentioned pulp is well mixed with the boiled rice (see FIG. 12). And then subjected to a first grinding using a grinder (refer to Fig. 13), followed by a second grinding and finely grinding (see Fig. 14). The sugar prepared above is well mixed in the finely ground powder (see Fig. 15), and then it is dropped down (see Fig. 16) to obtain citrus pulp (see Fig. 17).

(E) Capital increase:

(See Fig. 19), and the mixture of the above-mentioned citrus fruits trimmed in citrus flour or citrus flour was laminated in a silk. Then, (See Figs. 20 and 21), and the mixture is heated for about 8 to 12 minutes to complete a citrus scallop (see Fig. 22).

(F) Packaging stage:

Subsequently, optionally, after the above-mentioned step (E), an appropriate packaging step such as a vacuum packaging or a nitrogen-filled packaging can be further carried out after cutting to a predetermined size appropriate for the purpose or use.

As shown in FIGS. 22 and 24 and the like, citrus siruke produced according to the production method of the present invention exhibits a pale yellow color tone which is totally favorable due to fresh citrus flesh mixed therein. When the sliced citrus flavum is high, It is distributed in one or more middle layers and has a beautiful appearance with a unique pattern. In addition, it has a unique sweet and sour flavor of Jeju tangerang.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples. However, the present invention is not limited thereto.

Example 1

1 kg of fallen Jeju citrus, 5 kg of white beans, 300 g of sugar, and 65 g of salt were prepared.

After removing the stem of the citrus, the citrus fruits were cut to a proper size to separate the flesh and the citrus fruit. Then, the white fibrous part inside the citrus fruit was peeled off and the thinly trimmed citrus fruit was cut to a proper size. The bitterness and foreign matter of the citrus peel were removed.

Next, after mixing the prepared boiled rice and salt, the rice flour and the pulp, which have been made into a salt, are mixed well. Then, the mixture is ground with a grinder, and then ground again to be finely ground. After mixing the prepared sugar well, we took it down and got the citrus powder.

After spreading the shiitake mushroom cloth and spreading the trimmed citrus fruit evenly, the citrus fruit powder is put on top of it, and the trimmed citrus fruit is laid evenly over it. Then, the citrus fruit powder is put on the laminate, and the trimmings After the addition, the citrus scallop was prepared by adding about 10 minutes.

Example 2

In Example 1, citrus peony cake was prepared by performing the same conditions and method as in Example 1, except that the citrus peeled in salt water was slightly boiled in sugar water for 1 minute to impart a sweet taste to the citrus peel.

Example 3

The citrus scallop prepared in Example 2 was cut into a size of 8 cm x 3 cm x 2 cm and then packaged in a plastic bag (see Fig. 24).

Comparative Example

1kg of Jeju tangerine, 5kg of citron jam, 500g of citrus jam, and 65g of salt were prepared. Then, the skin of the citrus was removed and the skin was peeled off. The white fibrous part of the inner part of the skin was peeled off and thinly trimmed citrus fruit , And the bitter taste and foreign matter of the citrus peel were removed by adding about 2% concentrated salt water.

Next, after mixing the prepared boiled rice and salt, 500 g of commercial citrus jam was mixed with the boiled rice which had been made with salt, and the mixture was ground twice by a grinder and finely ground. Then, , The trimmed peel was evenly mixed, and the citrus scallop was prepared by adding to the shiru for about 10 minutes.

Experimental Example 1: Sensory test

A panel test was conducted on the citrus fruits of Examples 1 and 2 and Comparative Example to 30 individuals (randomly selected for each age group: randomly selected from the ages of 20 to 60).

The test items and the test results of the citrus peeler were as shown in Table 1 below. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1 below. Quot ;, and " poor " were evaluated as " good "

Sensory test results for flavor and texture Evaluation items flavor incense Chewing feeling Exterior Overall flavor Example 1 ○ ◎ ○ ◎ ○ Example 2 ◎ ◎ ◎ ◎ ◎ Comparative Example ○ △ ◎ ◎ ○

From the results shown in the above Table 1, it can be seen that the citrus scallop according to the present invention has a natural citrus flavor and flavor alive, a good appearance, and a good overall flavor.

In order to prevent corrosion of the surface, the surface of the metallic material according to the present invention may be coated with 35 wt% of benzotriazole, 5 wt% of boron, 5% by weight of CMC (Carboxy Methyl Cellulose), 5% by weight of zirconium, 5% by weight of titanium and 45% by weight of aluminum oxide (Al2O3).

Benzotriazole is added for the purpose of preventing corrosion and preventing discoloration, and boron serves as a deoxidizer.

CMC (Carboxy Methyl Cellulose) is a white or whitish powder with high water absorption. It is easily dissolved in water to exhibit viscosity, forming a film, and acting as a dispersant.

Zirconium acts to enhance abrasion resistance and corrosion resistance, and titanium is a corrosion-resistant transition metal element with excellent water resistance and corrosion resistance.

Aluminum oxide is added for the purpose of refractoriness and chemical stability.

The reason why the proportions of the constituent components are limited as described above is that the present inventors have analyzed through several test results, and as a result, showed the optimum corrosion preventing effect at the above ratios.

In addition, the anti-fouling coating layer coated with the anti-fouling coating composition may be formed so as to effectively prevent and remove the adhesion of the fouling material. The antifouling coating composition contains sodium hydroxide and alkyl betaine in a molar ratio of 1: 0.01 to 1: 2, and the total content of sodium hydroxide and alkyl betaine is 1 to 10% by weight based on the total aqueous solution.

The molar ratio of the sodium hydroxide and the alkyl betaine is preferably 1: 0.01 to 1: 2. When the molar ratio is out of the above range, the coating property of the base material is lowered or the moisture adsorption on the surface is increased to remove the coating film have.

The sodium hydroxide and alkyl betaine are preferably used in an amount of 1 to 10% by weight based on the total weight of the composition. When the content is less than 1% by weight, the coating properties of the base material deteriorate. When the content exceeds 10% by weight, Precipitation tends to occur.

On the other hand, as a method of applying the present anti-fouling coating composition onto a substrate, it is preferable to coat it by a spray method. The thickness of the final coated film on the substrate is preferably 500 to 2000 angstroms, and more preferably 1000 to 2000 angstroms. When the thickness of the coating film is less than 500 ANGSTROM, there is a problem that it deteriorates in the case of a high-temperature heat treatment. When the thickness is more than 2000 ANGSTROM, crystallization of a coated surface tends to occur.

The anti-contamination coating composition may be prepared by adding 0.1 mol of sodium hydroxide and 0.05 mol of alkylbetaine to 1000 mL of distilled water, followed by stirring.

Therefore, since the anti-fouling coating layer coated with the anti-fouling coating composition is applied so as to effectively prevent and remove the contaminants from the fine particles, clogging of the floors is prevented, .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention Which is also within the scope of the present invention.

Claims (4)

A process for preparing citrus peony cake comprising the steps of:
(A) preparing 100 parts by weight of citrus fruit, 400-600 parts by weight of borax, 20-40 parts by weight of sugar and 5-8 parts by weight of salt;
(B) removing the citrus portion of the citrus, removing the citrus fruit to separate the flesh of the fruit and the citrus peel;
(C) a step of removing the white fibrous part containing the gummy tannin component in the inner part of the skin, slicing the same, and washing the skin with 1 to 3% of salt water;
(D) After mixing the above-mentioned boiled rice and salt, the above-mentioned flesh is mixed, ground together using a grinder, mixed with the above-mentioned sugar in a finely ground powder, step; And
(E) a step of spreading the above-prepared citrus fruits on a shiru, and then mixing the above-prepared citrus fruits mixed in citrus flour or citrus flour with a shiru and stacking the flour for about 8 to 12 minutes . [3] The method according to claim 1, further comprising the step (C1) of adding sweetness to the orange juice with sugar in the brine in the step (C) of the step (C). The method of manufacturing a citrus peeler according to claim 1, further comprising, after the step (E), a packaging step (F) of cutting to an appropriate size suitable for use and packaging. A citrus fruit cake produced by the production method according to any one of claims 1 to 3.

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