KR20190075668A - Manufacturing method for condonopsis lanceolata traut rice cake - Google Patents

Abstract

The present invention is to provide a method for manufacturing Codonopsis lanceolata rice cake with excellent chewy taste due to a fibrous texture of Codonopsis lanceolata. The method comprises: a Codonopsis lanceolata washing step (S10) of washing raw Codonopsis lanceolata; a Codonopsis lanceolata aging step (S20) of inputting sugar to the dried Codonopsis lanceolata and aging the same; a glutinous rice washing and soaking step (S30) of washing glutinous rice, and inputting and soaking the same in water; a primary grinding step (S40) of removing water from the soaked glutinous rice in the S30 and grinding the glutinous rice; a secondary grinding step (S50) of inputting salt to the primarily ground glutinous rice powder in the S40 and grinding the same; a steaming step (S60) of inputting the secondarily ground glutinous rice powder with the salt in the S50 in a steamer and steaming the same; and a kneading step (S70) of kneading the aged Codonopsis lanceolata in the S20 along with sugar, water, and steamed glutinous rice in the S60.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method for a landing pad,

The present invention relates to a method for manufacturing a dodok-inui.

After the middle of Koryo period, rice cake was developed as a martial art with the increase of cereal production such as rice and barley, and it was widely known to the general public. During the Chosun dynasty, food which is essential in various rituals such as various rituals, rituals, ceremonies, grand ceremonies, festive rites, And the variety and quality of its variety and taste.

In recent years, consumption of rice flour has been increasing in the diet, and the consumption pattern of rice is deviated from the rice type according to the tendency of consumption of rice cake and noodles and nuclear family and increase of one person household. . People who are immersed in rice culture are demanding diversification of processed rice products, and 220,000 tons of rice is consumed annually as rice processed products. It is expected that consumption will continue to increase steadily in the future. As a processed rice product, rice cakes are excellent in nutrition and convenience, because various additives can be added. However, the variety of processing techniques is insufficient, and there is a problem that the types of rice cakes sold are limited.

It is a rice cake which is made by sticking glutinous rice or glutinous rice powder to a shiru, cutting it into a suitable size and putting it in a suitable size. This kind of rice cake is a popular and dignified rice cake which is raised on the feast and is good in digestion and high calorie. Rinse glutinous rice, dip it in water, drain it into the colander, drain off the water, and stir the glutinous rice in a steamer or steamer. When it is full, sprinkle 1/2 cup of diluted salt water and steam for 20 more minutes. Steamed rice is wrapped in bebeohae mashed and then crushed to make a meal. The sliced rice cake is sliced to cover all kinds of crab.

There is a problem that the amount of water to be mixed into the glutinous rice is controlled or the proportion of the wormwood or other mixture to glutinous rice is increased as shown in Fig.

Korean Patent Publication No. 10-2017-0123810 Korean Patent Publication No. 10-2012-0060437

Accordingly, it is an object of the present invention to provide a method of manufacturing a dodok-inhye-sai, which is superior in chewing taste by utilizing fiber texture of dodok.

According to an aspect of the present invention,

A dodok cleaning step (S10) for cleaning the dodok;

A dough maturing step (S20) in which sugar is added to the dough wherein moisture is removed, and aging;

A step of washing and washing the glutinous rice with the glutinous rice washed and put in water (S30);

A glutinous rice primary pulverization step (S40) in which the glutinous rice called at step S30 is pulverized after removing water;

A secondary pulverization step (S50) in which the salt of glutinous rice ground in the primary pulverization step is pulverized in step S40;

(S60) in which the glutinous rice powder into which the second pulverized salt is added in step S50 is put into a silk and steamed and kneaded; And

And a dough step (S70) for kneading the glutinous rice, water, sugar, and the ripened dough of step S20, which have been obtained in step S60, in step S70.

In step S70, 20 g of water, 50 g of sugar, and 200 g of aging in step S20 are kneaded per 1 kg of the cooked glutinous rice.

In step S70, the cooked glutinous rice, water, sugar, and aged dough of step S20 are put into a kneader and kneaded at a speed of 400 to 500 rpm for 3 minutes.

In step S20, 3 kg of sugar per 1 kg of doduk is mixed and aged for 2 weeks.

According to the present invention having the above-described structure, it is possible to provide a method of manufacturing a pork loaf with excellent flavor by utilizing fiber texture of pork loin.

FIG. 1 is a photograph showing an example of manufacturing defective mugwort rice according to a conventional method.
FIG. 2 is a flowchart illustrating a method for manufacturing a dodok ki in accordance with an embodiment of the present invention.
FIGS. 3 and 4 are photographs showing a dodgy infusion made according to an embodiment of the present invention.

According to an embodiment of the present invention, the roasted rice is prepared by mixing roasted roasted rice with steamed roasted rice.

It is called ginseng or white ginseng because it is similar to ginseng. Doduck is a vine-bearing perennial plant that grows under the broad-necked trees of Mt. Mountain in the spring and autumn. Doduck is known as a medicinal plant effective for the treatment of tongue, fever, genomes, detoxification and for the treatment of sore throat, rhinitis and boils. In addition, studies on physiological activities such as immunity and antioxidation have been actively carried out. Doduck is rich in calcium and dietary fiber in addition to its herbicidal value, and it is a food material suitable for modifying the health risk factors according to recent eating patterns. It has been used as a high-grade food for roasting, pickling, and infusion. Doduck, which contains active ingredients such as saponin, inulin, phytosterin, leiotine and pentanoic acid, meets the needs of modern people who prefer health food. And processed foods such as alcoholic drinks are being developed.

Dodok is thick like rosewood roots, and white juice comes out. Dodeca has saponin as its main ingredient and glutamic acid which gives protein taste of arginine component that makes you feel appetite. Linoleic acid prevents eczema, dermatitis and growth retardation, and is used in the private sector as a medicine for asthma, genomes, gusts, and sore throats. It contains calcium, phosphorus, vitamins B₁, B₂ and niacin to prevent various diseases and prevent angina, loss of appetite, blood pressure, dermatitis, oralitis, corneal damage and nervous disorders. In one room, it has the effect of protecting the lungs, lowering the heat of the lungs to smooth the function, and strengthening the kidneys and spleen to stabilize the nerves. Doduck is rich in calcium and dietary fiber, and has a poisonous flavor that promotes appetite.

Glutinous rice is a raw material such as rice cake. It is a kind of rice with lots of stickiness and tenacity. In addition to amylopectin, rice starch contains about 20% of amylose, but glutinous rice is mostly amylopectin alone. Because this amylopectin is a sticky component of rice cakes, glutinous rice has a strong sticking property. Amylopectin is good for digestion and absorption, but it is very good for coping with lethargy coming from weakness such as chronic fatigue. Glutinous rice is more sticky than other rice, which may be worse for digestion, but the prolactin ingredient increases digestive mucus secretion above and helps digestion more easily. It is good for people with weak digestive organs because it is not irritating and has good nutrition absorption. Amylopectin is composed of more than rice, but digestion is better than rice.

FIG. 2 is a flowchart illustrating a method for manufacturing a dodok ki in accordance with an embodiment of the present invention.

As shown in the figure, the method of manufacturing a pork loaf according to an embodiment of the present invention includes a pork loin washing step (S10) for washing the raw pork loaf, a dough cake ripping step (S20) (S30), a glutinous rice washing step in step S30, a glutinous rice first grinding step (S40) in which the glutinous rice called in step S30 is put into a grinder after removing water, a first grinding step (S40), a second grinding step A step of grinding (S50) a step of grinding the glutinous rice powder into which the second pulverized salt has been added into a silk, adding steam (S60), kneading glutinous rice, water, sugar and dough aged in step S20 into a kneader And a kneading step (S70) are sequentially performed to complete the dodok infix.

In the dough aging step (S20), 3 kg of sugar is added per 1 kg of dodec, and the mixture is aged for 2 weeks. When dodok is added to sugar and aged for 2 weeks, it is possible to add sweetness and aline taste to the meat, and it can bring about a meat softening effect. After washing the glutinous rice in the glutinous rice washing and soaking step (S30), it is soaked in water for 8 hours. In the second pulverization step (S50), 12 g of salt is added per 1 kg of pulverized glutinous rice powder in the first pulverization step (S40), followed by second pulverization. The pulverizer is disclosed in Korean Patent Laid-Open Publication No. 10-2000-0001282 entitled "wet and dry pulverizer ", Korean Patent Registration No. 20-0424355," Automatic Grinding Machine of Rice Flour ", Korean Patent Publication No. 10-2012-0048924, Quot; and the like can be used. In the step of cooking (S60), put the salt and add the second milled glutinous rice powder into the silk and add steam. It is advisable to steam the glutinous rice for 15 minutes. After step S60 of dipping step, in step S70, 20 g of water, 1 g of sugar, and 200 g of sugar in step S20 are put into a kneader, and the kneader is driven for 3 minutes at high speed to perform kneading. The kneader preferably rotates the blade rotating speed at 400 to 500 rpm for 3 minutes. The kneader may be a kneader disclosed in Korean Registered Patent Publication No. 10-2012-0013264, " Dough Mixer ", Korean Patent Laid-Open Publication No. 10-2009-0114633, "Dough kneader and grain kneader using the same. After the dough is finished, it is packed and sold.

As shown in Figs. 3 to 4, when the pork loaf is manufactured by the above-described method, the texture of the pork loaf can be enjoyed while maintaining the texture and texture of the pork loin, and as shown in Fig. 1, It can be prevented from being killed during manufacturing. Also, it is possible to enjoy the effect of the fiber of dodok by mixing the whole dodok which is aged with sugar and mixing it with the glutinous rice at high speed and kneading, rather than mixing the dodok extract. Also, it is possible to improve the texture at the time of ingestion of sweet potatoes by kneading sugar ripened and cooked glutinous rice at a high speed.

Claims (4)

A dodok cleaning step (S10) for cleaning the dodok;
A dough maturing step (S20) in which sugar is added and aged in a dough with water removed;
A step of washing and washing the glutinous rice with the glutinous rice washed and put in water (S30);
A glutinous rice primary pulverization step (S40) in which the glutinous rice called at step S30 is pulverized after removing water;
A secondary pulverization step (S50) in which the salt of glutinous rice ground in the primary pulverization step is pulverized in step S40;
(S60) in which the glutinous rice powder into which the second pulverized salt is added in step S50 is put into a silk and steamed and kneaded; And
And a dough step (S70) for kneading glutinous rice, water and sugar, which have been cooked in step S60, and an aged dough of step S20. The method according to claim 1,
Wherein, in step S70, 20 g of water, 50 g of sugar, and 200 g of the hydrolyzate of step S20 are mixed and kneaded per 1 kg of the cooked glutinous rice. The method according to claim 1,
Wherein, in step S70, the cooked glutinous rice, water, sugar, and aged dough of step S20 are added to a kneader and kneaded at a speed of 400 to 500 rpm for 3 minutes. The method according to claim 1,
And 3 kg of sugar per 1 kg of doduk is mixed in step S20.

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