KR20190090311A - Manufacturing Method of Fragrant Gi-Jeong-Tteok Using Fish Meat and Molding Frame - Google Patents

Abstract

The present invention relates to a method for preparing a steamed and fermented rice cake with scent using a fish meat and a molding frame. The method comprises: a step (S01) of separating a fish meat; a step (S02) of forming a dough; a step (S03) of preparing the filling; a step (S11) of preparing rice flour; a step (S12) of forming a color dough; a step (S13) of performing first fermentation; a step (S14) of performing second fermentation; a filling step (S15) of expressing a color; a step (S16) of filling a white dough; a step (S17) of filling the filling; a step (S18) of performing third fermentation; a steaming step (S19); a step (S20) of separating a steamed and fermented rice cake; a step (S21) of attaching the separated and steamed fermented rice cake; and a step (S21) of individually packaging the completed steamed and fermented rice cake.

Description

{Manufacturing Method of Fragrant Gi-Jeong-Tteok Using Fish Meat and Molding Frame}

The present invention relates to a method for producing fragrant rice cake using fish meat and a mold.

Since the existing rice cake is used only the US cereal, it causes imbalance of nutrient supply of our body.

In addition, the conventional rice cake is a fermented rice cake which is similar in structure to bread. However, after 72 hours at room temperature, the taste is easily changed and the outer skin is hardened due to the aging phenomenon unique to rice cake, Which is unhygienic when it is edible and has a taste and color that is monotonous because it can not meet the diverse taste of consumers and also has become a major factor in getting out of the diet due to the high incidence of makkolli in children and housewives.

Disclosure of the Invention The present invention has been made in consideration of the above-mentioned problems, and it is an object of the present invention to provide a food product which is capable of eliminating the feeling of rejection of the rice cake by adding a variety of familiar taste, color, and shape with high likability to children, housewives and young people, By providing a dramatic improvement in supply, it is possible to provide a rice cake that is very beneficial to health.

It is an object of the present invention to improve the sensory characteristics and preservability without using any preservatives by using individual OPP small packs and to maintain the flavor and texture for a long time. It is very hygienic by blocking the approach of pests, It is aimed at contributing to the increase of export by popularization and internationalization of Korean rice cake due to increase of palatability of consumers because it can emit various incense.

Another object of the present invention is to provide a meal function substitute meal which can be stored for a long period of time and which can be digested better than cooked rice, and which can be supplemented with a side dish function by adding a cow with a fish meat.

In order to accomplish the above object, the main method of the present invention is to agglomerate the fish meat, starch, grain powder, salt, sugar, After making the primary dough at 35 ° C and then the secondary dough at 40 ° C by mixing the rice flour with salt, rice wine, sugar, spices, natural coloring matter and water, And the color paste is poured into the mold to express the color while the remaining portion is filled with the white paste to the height of 60% of the mold, and the mixture of the fish meat and the ingredient mixture made of fish and shellfish After filling, steam is injected after the third fermentation. After steam is injected, it is cooled. Then, the regular rice cake is separated from the molding frame, and the prepared rice cake is adhered to face each other. And OPP small-sized individual rice cake.

According to the manufacturing method of fragrant rice cake using the fish meat and the molding mold according to the present invention, since the color expression is free and the rice cake having a similar shape to the actual fish and shellfish shape is manufactured, the favorability and the purchase demand are increased, In addition to eliminating harmful seasonings and preservatives in our bodies, we can provide a safe and nutritious rice cake with a balanced use of agricultural and marine products, And contributed to the popularization of rice cakes.

In addition, the OPP hygienic small-sized package has improved preservability and it is possible to maintain the flavor and texture for a long time. It is sanitary by blocking the access of pests and spreading various incense according to the choice of fragrance, And internationalization can help increase exports.

Therefore, the present invention can be easily substituted at any time and anywhere, and the range of taste can be broadened only by changing contents of cattle, thereby satisfying various needs and tastes of consumers.

FIG. 1 is a flowchart illustrating a process of manufacturing fragrant rice cake using fish meat and a mold according to an embodiment of the present invention.
FIG. 2 is a photograph showing a model of a gulbi model molding made on the basis of a reference device according to an embodiment of the present invention and a position where the blueberry is placed.
FIG. 3 is a schematic view showing the material and color arrangement of the fragrant rice cake using the fish meat and the mold according to the embodiment of the present invention.

In order to accomplish the above object, a main method of the present invention comprises: a step (S01) of separating fish meat with a fish fillet machine after cleaning and cleaning fish and shellfish; (S02) of combining the separated fish meat, starch, grain powder, salt, sugar, and ingredients and sauce to form a batter; Aging the kneaded product at 10 DEG C for 20 hours to prepare cow (S03); A step (S11) of preparing rice flour by adding salt to rice flour called water and grinding it; (S12) of forming color pastes for each color necessary for molding by mixing rice wine, sugar wine, spices, natural pigment, and water; A step (S13) of primary fermentation at a temperature of 35 DEG C in a fermentation chamber; A step (S14) of secondary fermentation at 40 DEG C after bubble removal; A filling step (S15) of placing the dried blueberries on the inside of the mold and picking up the color paste to form a color; (S16) filling the remaining white color pastes except for the filled color paste to a height of 60% of the forming mold; A step (S17) of filling a cow mixed with a fish meal made of fish and shellfish and a sub ingredient on the above kneaded product; A step (S18) of putting the shaping mold into the steamer and performing the third fermentation; A step (S19) of pouring steam into the steamer; Removing the preliminary rice cake from the steamer and cooling it (S20); A sticking step (S21) of peeling the separated preliminary rice cakes in pairs; (S21); and in the stirring step (S02), the small mixing ratio is 65 wt% of the fish meat, 16.75 wt% of the grain powder, 1.5 wt% of the salt 10% by weight of sugar, 6.25% by weight of a raw material, and 0.5% by weight of a source. In the step (S12), the mixing ratio of the color pastes is 76% by weight of rice flour, 9.2% by weight of raw rice wine, 7% by weight of sugar, 1.2% by weight of fragrance, 3% by weight of natural pigment and 3.6% by weight of water.

Other features and methods other than the above-mentioned features will be described below in detail with preferred embodiments.

The fish meat used in the present invention is prepared by washing in accordance with a usual method, and then the fish meat is removed from the fish meat by a conventional method. The fish and shellfish which can be used at this time include, for example, reference fish, mackerel fish, marine fish, tuna fish, tuna fish, Shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark fish shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark shark One kind selected from crab, crab, crab, shrimp, lobster, lobster, octopus, squid, squid, squid, turtle, abalone, snail, shellfish and oyster can be used and two or more kinds of fish meat can be mixed The fish meat obtained above was grinded by grinding in a blender and pulverized in a ratio of 65% by weight of fish meat, 16.75% by weight of grain powder, 1.5% by weight of salt, 10% by weight of sugar, 6.25% by weight of ingredients and 0.5% Use the dough water to make the rice cake Prepare.

In addition, at least one of rice flour, wheat flour, barley flour, brown rice flour, and soy flour is used as the grain flour used in the above-mentioned kneaded product, preferably rice flour can be used.

In addition, the above-mentioned sauce may be selected from the group consisting of sediment, egg yolk, corn syrup, cream, syrup, mayonnaise, ketchup, margarine, kochujang, oligosaccharide, etc. The ingredients include meat, vegetables, nuts and spices. It is of course possible to include cheese, fruit, seaweed and the like even if it is not vegetables, nuts and spices.

At this time, various kinds of cows can be prepared in order to improve the taste and nutrition of the rice cake, but in consideration of the diversity of consumer choice, it is not necessary to follow the cow at all, It is also possible.

The prepared dough is aged in a fermentation room at 10 ° C for 20 hours in order to obtain a deep flavor. This is because the kimchi has been matured at the best ripening temperature of kimchi, and the rigidity is alleviated to improve the storage stability. Prepare for rice cake making.

First, domestic rice is washed and then immersed in water for 5 hours. In summer, which is the peak season of rice cake, rice is likely to deteriorate. Therefore, it is possible to maintain freshness by putting water into an empty bottled water bottle which is hygienically washed and freezing it. The above-mentioned rice is sieved and water is removed for 10 minutes. Then, 1.3 parts by weight of salt is added to 100 parts by weight of the so-called rice, and the mixture is pulverized twice to 60 mesh in a stone roller machine to prepare rice flour.

76% by weight of the ground rice flour, 9.2% by weight of raw rice wine, 7% by weight of sugar, 1.2% by weight of a flavor, 3% by weight of a natural coloring matter and 3.6% by weight of water are mixed using a stirrer.

The spices used in the above-mentioned pastes include vanilla, butter, sweet potato, fruity, corn, yogurt, ginseng, caramel, cacao, cream, hazelnut, mixed fruit Preferably, at least one of the herbal fragrances is used, and the vanilla flavor is most compatible with the regular rice cake.

In addition, the above-mentioned natural coloring needs at least one color in order to express color in a molding frame which is formed by referring to the shape of one selected from seafood. It is used in a variety of colors such as leek, spinach, wormwood, chlorella, , Paprika, carrot, strawberry, Hongkook rice, gardenia, urtica, umbrella, squid ink powder, and the like. Of course, the spices such as black sugar, curry, and pepper may be included according to the additional color expression.

At this time, adding 0.5 kg of the rice cake paste, preferably 0.5 kg of the remaining rice cake, preferably added to the above-mentioned kneaded product, enables more vigorous fermentation during fermentation and reduces the amount of raw rice wine, It is effective in making deep flavor and fine texture.

The kneaded product was fermented in a fermentation chamber for 5 hours at a temperature of 35 ° C for 5 hours and further fermented at 40 ° C for 2 hours. Then, the bubbles were removed, and the resulting paste was added to a molding mold The dried blueberries were placed on the pupil area of the mold, the color paste was poured into a mold to express the required color and the remaining white paste was filled up to a height of 60% of the mold. Then, After filling the cuvette into the steamer, put the molding frame into the steamer, and after the third fermentation is done at 40 ° C for 15 minutes, steam is injected in earnest, then steamed for 10 minutes at 90 ° C for 10 minutes and then steamed for 10 minutes. .

At this time, Teflon coated iron, stainless steel, and aluminum are suitable as the material of the mold for shaping fish and shellfish, and aluminum material is preferably excellent in economy.

After removing the above mentioned rice cake from the steamer and cooling it, the rice cake is separated from the molding frame and then bonded to each other one by one. The remaining white rice cake paste is used as an adhesive to be applied to the bonding surface, When cooked for 1 minute in the microwave oven, it becomes one body.

 At this time, if a separate container in which water is placed in the microwave oven is cooked together, not only moisture evaporation of the finished rice cake can be prevented but also a moist and soft tissue can be maintained.

In order to improve the hygiene and shelf stability of the finished rice cake, the OPP small rice cake is separately made using a three-side wrapping machine. It is preferable that the final length of the rice cake is not exceeded 15 cm, .

As a result of application of the OPP small package to the rice cake, it is very hygienic by blocking the approach of insect pests. As a result of the summer season, Can be stored normally for one month and can be exported to foreign countries with improved storage stability. Even when the dried rice cake is left frozen for several months in the state of OPP small size, when it is thawed and re-eaten, texture and resilience are equally excellent .

The fishes and shellfishes used in the present invention vary slightly depending on the species, but generally 10 to 20% of the fish and shellfish are composed of proteins and contain a large amount of essential amino acids, and thus they are well known as excellent foods for maintaining the health of children and adolescents in growing age.

The blueberry used in the inner part of the fish-shaped molding frame is rich in anthocyanins and has excellent antioxidant ability. It plays a role of preventing the aging of brain cells and generating a pigment of the retina I was especially pleased with my eye health.

Claims (3)

Cleaning and washing the fish and shellfish and separating the fish meat with the fish meat machine (S01); (S02) of combining the separated fish meat, starch, grain powder, salt, sugar, and ingredients and sauce to form a batter; Aging the kneaded product at 10 DEG C for 20 hours to prepare cow (S03); A step (S11) of preparing rice flour by adding salt to rice flour called water and grinding it; (S12) of forming color pastes for each color necessary for molding by mixing rice wine, sugar wine, spices, natural pigment, and water; A step (S13) of primary fermentation at a temperature of 35 DEG C in a fermentation chamber; A step (S14) of secondary fermentation at 40 DEG C after bubble removal; A filling step (S15) of placing the dried blueberries on the inside of the mold and picking up the color paste to form a color; (S16) filling the remaining white color pastes except for the filled color paste to a height of 60% of the forming mold; A step (S17) of filling a cow mixed with a fish meal made of fish and shellfish and a sub ingredient on the above kneaded product; A step (S18) of putting the shaping mold into the steamer and performing the third fermentation; A step (S19) of pouring steam into the steamer; Removing the preliminary rice cake from the steamer and cooling it (S20); A sticking step (S21) of peeling the separated preliminary rice cakes in pairs; (S21); and in the stirring step (S02), the small mixing ratio is 65 wt% of the fish meat, 16.75 wt% of the grain powder, 1.5 wt% of the salt 10% by weight of sugar, 6.25% by weight of a raw material, and 0.5% by weight of a source. In the step (S12), the mixing ratio of the color pastes is 76% by weight of rice flour, 9.2% by weight of raw rice wine, , 7% by weight of sugar, 1.2% by weight of fragrance, 3% by weight of natural pigment and 3.6% by weight of water. The method according to claim 1,
In the stirring step (S02), the small mixing ratio is set at a ratio of 65% by weight of fish meat, 16.75% by weight of grain powder, 1.5% by weight of salt, 10% by weight of sugar, 6.25% by weight of ingredients, and 0.5% Method of manufacturing fragrant rice cake using The method according to claim 1,
The mixing ratio of the color pastes in the step (S12) is 76 wt% of rice flour, 9.2 wt% of raw rice wine, 7 wt% of sugar, 1.2 wt% of flavor, 3 wt% of natural color, and 3.6 wt% of water Manufacturing method of fragrant rice cake using fish meat and molding frame

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