KR20200030399A - Manufacturing method of glutinous millet Songpyeon, manufacturing method of filling for Songpyeon and glutinous millet Songpyeon - Google Patents

Abstract

The present invention relates to a method for manufacturing nutty songpyeon (half-moon-shaped rice cake), and nutty songpyeon. The nutty songpyeon according to the present invention is manufactured by the following steps. Glutinous millet is soaked in water for 4-6 hours, then mixed with rice and soaked in water for 1-2 hours. The mixture of glutinous millet and rice is first pulverized, and then mixed with salt to be secondly pulverized. The secondly pulverized glutinous millet and rice product and water are mixed and kneaded, and filling is filled in the dough and molded, followed by steaming. The present invention can manufacture songpyeon having good texture while using nutrient components of glutinous millet, and can show a new type of songpyeon using nuts and the like as the filling.

Description

Manufacturing method of nut songpyeon, method of manufacturing sediment for nut songpyeon and nut songpyeon {Manufacturing method of glutinous millet Songpyeon, manufacturing method of filling for Songpyeon and glutinous millet Songpyeon}

The present invention relates to a method for manufacturing a nut songpyeon, a method for producing a sediment for nut songpyeon, and a nut songpyeon, more specifically, soaking in the water for 4 to 6 hours and then mixing with rice and soaking in water for 1 to 2 hours. After mixing the mixture of chajo and rice for the first time, salt is mixed and secondly crushed, and the mixture of crushed water and water of the second crushed chajo and rice is mixed and kneaded. It relates to a method of manufacturing and pine nuts.

Rice cake is a traditional Korean food and is made of various garnishes and ingredients. In addition, recently, various products such as fusion rice cakes tailored to modern people's lifestyles and gift rice cakes individually packaged in small sizes have been developed to increase the marketability of rice cakes. In addition to this, various rice cakes are being developed by adding various functional ingredients according to the tendency to pursue well-being. In this regard, Korean Patent Registration No. 10-1268374 discloses a functional rice cake with natural sugar added to lower the total calories of the rice cake.

To give rice cakes a variety of tastes and functionality, various types of grains are used or subsidiary materials are used. However, there are many subsidiary materials that are difficult to process due to the characteristics of rice cakes steamed by kneading.

However, many attempts have been made to add various ingredients that are good for the body as well as a new taste, and there is a need for development of a method of manufacturing rice cake using new ingredients.

Patent Document 1: Korean Registered Patent No. 10-1268374 (Registration Date: 2013.05.22)

An object of the present invention is to provide a nut songpyeon that can prevent the rice cake from being collapsed or the shape is disturbed while manufacturing the songpyeon using a chajo.

An object of the present invention is to provide a nut songpyeon that can use nuts, dried fruits, etc. as sediment, and can reduce the amount of sugar used.

In order to achieve the above object, the method of manufacturing a nut songpyeon according to an embodiment of the present invention is the primary soaking step called water for 4 to 6 hours, and the soaked green tea is mixed with rice for 1 to 2 hours. Tea soaking step, primary crushing step of crushing a mixture of chajo and rice, primary crushing chajo and a second crushing step of crushing a mixture of crushed rice, sugar, and salt, crushing of a secondary crushed chajo and rice It includes a kneading step of mixing water and water to knead, a molding step of putting a sediment in the dough, and steaming the molded dough.

Method of manufacturing a nut songpyeon according to another embodiment of the present invention is a tea soaking step called water for 4-6 hours, a rice soaking step called water for 2-4 hours, soaked green tea, soaked rice, and mosquito leaves The first crushing step to pulverize, the aging step to freeze and aging the first crushed crushed product for 1-2 hours, the second crushing step to crush the aged crushed product with sugar and salt, and the second crushed crushed product It includes a kneading step of mixing water and kneading, a molding step of putting sediment in the dough, and a step of steaming the molded dough.

In the method of manufacturing the nut songpyeon according to another embodiment of the present invention, the ratio of rice, chajo, mosquito leaf, and salt is 10-25 parts by weight, 100-25 parts by weight, 10-25 parts by weight of mosquitoes, 1.2-1.6 salt It can be 20 parts by weight of water, 20 to 30 parts by weight of water.

Method of manufacturing a sediment for nut songpyeon according to another embodiment of the present invention is a primary grinding step of mixing at least one of raisins, dried cranberries, dried blueberries and at least one of roasted soybean flour, roasted barley flour, and roasted oat flour , 2nd crushing step of crushing by mixing at least one of crushed green tea powder, apple powder, green tea powder, citron powder, melon powder, pineapple powder, and cactus powder in the primary pulverized product; roasted peanuts in the secondary crushed product; roasted almond; And a mixing step of mixing at least one of walnut, pumpkin seeds and sunflower seeds.

Nut songpyeon according to another embodiment of the present invention may be manufactured using a method of manufacturing a nut songpyeon.

The nut songpyeon of the present invention can prevent the physical properties of the rice cake from being deteriorated while using the nutrient component of chajo.

The nut songpyeon of the present invention contains nutritious ingredients of nuts and fruits, which is good in taste and can increase the content of nutritious ingredients.

1 is a flow chart of a method of manufacturing a nut songpyeon according to an embodiment of the present invention.
Figure 2 is a flow chart of a method of manufacturing a nut songpyeon according to another embodiment of the present invention.
3 is a flow chart of a method of manufacturing a nut songpyeon according to another embodiment of the present invention.
4 is a flow chart of a method of manufacturing a sediment for nut songpyeon according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in this case, the same components in the accompanying drawings are indicated by the same reference numerals as possible. In addition, detailed descriptions of well-known functions and configurations that may obscure the subject matter of the present invention will be omitted. For the same reason, some components in the accompanying drawings are exaggerated, omitted, or schematically illustrated.

1 is a flow chart of a method of manufacturing a nut songpyeon according to an embodiment of the present invention.

As shown in Figure 1, in order to prepare a nut songpyeon according to an embodiment of the present invention, the green tea is soaked in water for 4-6 hours (S1100). Chajo should be soaked in water for a sufficient time because it is sticky and not easy to grind. In this example, the primary tank was cleaned for 5 hours by washing the car tank clean. In the soaking step, water can be changed at intervals of 30 minutes to 1 hour to prevent spoilage or odor.

Chajo is rich in thiamin and minerals, so making rice cakes with rice can compensate for the lack of nutrition in rice. On the other hand, amyzopectin is rich in chajo, and amylopectin does not easily age even when the temperature decreases due to gelatinization during high-temperature cooking, and maintains high viscosity and dynamic viscoelasticity. In the present invention, it is possible to manufacture a songpyeon with a new texture by mixing a non-glutinous rice-rich tea with an alopecia to prepare a songpyeon.

Next, the chajo soaked in water is mixed with rice and soaked in water for 1-2 hours (S1200). The so-called primary chajo is mixed with washed rice and so called again. Soaking time is about 1 hour in summer and 2 hours in winter. The present invention was prepared by mixing chajo and non-glutinous rice to prepare nut songpyeon. Chajo gives high viscosity to rice cakes that are rich in amylopectin, and similarly, when glutinous rice containing a large amount of amylopectin is mixed with chajo, the rice cake does not maintain elasticity and is released and loses its physical properties. Therefore, in the present invention, non-glutinous rice is used to maintain the natural properties of Songpyeon. Chajo mixed with non-glutinous rice has a good texture of songpyeon, and gives it a shiny and moderate stickiness.

The ratio of rice to green tea should be 10 to 25 parts by weight based on 100 parts by weight of rice. If the Chajo is less than 10 parts by weight based on 100 parts by weight of rice, the taste and characteristics of Chajo are not properly reflected. When the green tea exceeds 25 parts by weight with respect to 100 parts by weight of rice, the amount of amylopectin increases and the physical properties of the songpyeon deteriorate. That is, when steaming, there is a problem that the shape of the songpyeon is not maintained and is retracted. In addition, there is a possibility that the rice cake may be quickly withdrawn during storage. Therefore, in the summer when the temperature is high, it is desirable to manufacture the tea with a lower content. Specifically, in the summer, it is preferable that the content of chajo is 20 parts by weight or less with respect to 100 parts by weight of rice.

After the soaking step, the mixture of chajo and rice is first crushed (S1300). When the soaking step is over, put the chajo and rice in a colander to remove any remaining water on the surface of the chajo and rice. Crush the dried tea and rice.

Sugar and salt are added to the first pulverized pulverization mixture, followed by secondary pulverization (S1400). The amount of added sugar and salt is preferably 1.2 to 1.6 parts by weight of sugar and 1.2 to 1.6 parts by weight of salt relative to 100 parts by weight of rice. The particle size of the second pulverized crushed product is preferably about 300 to 500 µm. In another embodiment, salt-free powder may be used instead of salt. Hamcho contains various minerals and chlorophyll, and it is effective in preventing indigestion and constipation by activating gastrointestinal function. In addition, it is rich in dietary fiber and is effective in preventing diabetes.

The second crushed chajo and rice pulverized are mixed with water to knead (S1500). The amount of water added is preferably 25 to 35 parts by weight based on 100 parts by weight of the rice used. In this example, 1 kg of rice, 250 g of green tea, 14 g of sugar, 14 g of salt, and 300 g of water were mixed and kneaded. In other embodiments, milk may be used instead of water.

Put the sediment in the dough, and shape it into songpyeon (S1600). In the present invention, nuts, dried fruits, fruit powder and the like are used as sediments. Details will be described later. In another embodiment, instead of nuts sediment, eastern, red beans or cheese, cream cheese, ginseng, ginseng slices, etc. may be added.

When forming into a songpyeon shape, close the edges of the outer skin that wraps the sediment so that steam does not penetrate the inside of the songpyeon. This is because there is a concern that when the moisture penetrates directly into the sediment, the nuts may become damp and the taste may deteriorate.

Steam the molded dough in steam (S1700). Mochi can be steamed using a steamer or steamer, or steamed in large quantities using a steamer. In this embodiment, steam is steamed for 20-30 minutes in a steamer at 90-110 ° C, preferably 100 ° C. You can also apply cooking oil to the outer skin of the steamed rice cake to coat it.

The prepared rice cakes can be eaten immediately after steaming, or can be quickly frozen and stored in a freezer at -38 ℃. Mochi can be distributed at room temperature or frozen. When rapidly frozen and distributed, the taste and aroma of rice cakes can be maintained for a long time.

2 is a flow chart of a method of manufacturing a nut songpyeon according to another embodiment of the present invention.

On the other hand, in another embodiment of the present invention, it is possible to manufacture a nut songpyeon by further adding a mosquito leaf. Mosquito leaves make the color of the songpyeon made vivid and green, acting as a natural pigment, and prolonging the shelf life of the songpyeon. In addition, Songpyeon is supplemented with nutrients such as fat and fiber, calcium, iron, vitamins A and C to enhance the body's immunity, improve digestive function, and contains a lot of fiber, which is good for diet.

As shown in FIG. 2, the green tea is soaked in water for 4 to 6 hours (S2100). Chajo should be soaked in water for a sufficient period of time, changing the water every 30 minutes to 1 hour during the soaking phase.

Rice is soaked in water for 2 to 4 hours (S2200). Change the water every 30 minutes to 1 hour during the soaking phase.

Next, the soaked chajo and soaked rice are mixed and first crushed (S2300). Chajo and rice can be mixed evenly during the primary grinding of rice.

Next, the primary crushed product of soaked green tea, soaked rice, and mosquito leaf and salt are mixed and crushed twice (S2400). Mosquito leaves are prepared by shaking off the dust and washing with water. Mosquito leaves can be used raw or boiled. By crushing the primary crushed product of chajo and rice together with mosquito leaf, sugar and salt, each material can be evenly mixed, and the chajo is uniformly and easily crushed. In this embodiment, a mosquito leaf is used, but depending on preference, lotus leaf, mugwort, mulberry leaf, or the like may be used.

The ratio of rice, chajo, facet leaf, and salt may be 10 to 25 parts by weight, 10 to 25 parts by weight, and 1.2 to 1.6 parts by weight of salt with respect to 100 parts by weight of rice. The particle size of the second pulverized crushed product is preferably about 300 to 500 µm.

Water is added to the second crushed pulverized product and left to stand for 1 to 2 hours (S2500). In order to improve the physical properties of chajo for the production of songpyeon, the chajo is absorbed by allowing moisture to the mixture of chajo, rice, mosquito leaf, and salt. During the aging step, the green tea absorbs enough water, the green tea's properties become soft, and the dough becomes easy. The aging temperature can be room temperature. The green tea has a smooth surface and is not easy to grind. However, it is easy to knead by the aging step, and the physical properties of the kneading can be improved. The amount of water to be added is preferably 5 to 15 parts by weight based on 100 parts by weight of the rice used. Water is sprayed evenly using a sprayer.

The second pulverized pulverized product and water are mixed and kneaded (S2600). The amount of water added is preferably 15 to 25 parts by weight based on 100 parts by weight of the rice used. Since the water was added to stand, the water content of the dough is slightly reduced. In this example, 1 kg of rice, 250 g of green tea, 200 g of boiled capillaries, 14 g of salt, and 200 g of water were blended and kneaded. 200 g of water is added separately in the aging and kneading steps. In other embodiments, milk may be used instead of water. The content of added mosquito leaf, lotus leaf, etc. can be adjusted according to taste or season.

In this embodiment, boiled facets or the like are used, but facets or the like can also be put raw or powdered. It is convenient in that it can be used regardless of the season in the case of powdering a mosquito leaf. In this case, the content is 1/10 when boiled.

Next, the sediment is put in the dough and molded into a songpyeon shape (S2700). In the present invention, as a sediment, a mixture of at least two kinds of nuts, dried fruits, and fruit powder is used. In another embodiment, instead of nuts sediment, eastern, red beans or cheese, cream cheese, ginseng, ginseng slices, etc. may be added.

Steam the molded dough (S2800). Steam in a steaming pot at 90-110 ° C, preferably steam at 100 ° C for 20 to 30 minutes.

In the present invention, a shiso is used, but it is also possible to manufacture a songpyeon using a millet.

3 is a flow chart of a method of manufacturing a nut songpyeon according to another embodiment of the present invention.

As shown in FIG. 3, the green tea is soaked in water for 4 to 6 hours (S3100). Chajo should be soaked in water for a sufficient time because it is sticky and not easy to grind. In this example, the primary tank was cleaned for 5 hours by washing the car tank clean. In the soaking step, water can be changed at intervals of 30 minutes to 1 hour to prevent spoilage or odor.

The water soaked in water is crushed with water (S3200). Pour a predetermined amount of water into a tea soaked in water and crush it. Water is added to facilitate crushing of the tank, so that it does not exceed 1/3 of the tank volume.

The water-crushed green tea is dried (S3300). The ground tea with water is dried by cold air. A dryer or the like can be used. When excessively high heat is applied, the starch component of the chajo is gelatinized, so it is dried by wind of 50 ° C or less.

The dried green tea crushed product is re-ground (S3400). The dried green tea crushed product is re-milled as it is.

The crushed green tea and soaked rice, sugar and salt are mixed and crushed twice (S3500). The particle size of the final pulverized product is preferably about 300 to 500 μm.

Knead the mixture and water crushed twice to knead (S3600). The amount of water added is preferably 25 to 35 parts by weight based on 100 parts by weight of the rice used. In this example, 1 kg of rice, 250 g of green tea, 14 g of sugar, 14 g of salt, and 300 g of water were mixed and kneaded. In other embodiments, milk may be used instead of water.

Put the sediment in the dough and mold it (S3700). In this embodiment, nuts, dried fruits, fruit powder, and the like are used as sediments. When forming into a songpyeon shape, close the edges of the outer skin that wraps the sediment so that steam does not penetrate the inside of the songpyeon. This is because there is a concern that when the moisture penetrates directly into the sediment, the nuts may become damp and the taste may deteriorate.

Steam the molded dough (S3800). Mochi can be steamed using a steamer or steamer, or steamed in large quantities using a steamer. In this embodiment, steam is steamed for 20-30 minutes in a steamer at 90-110 ° C, preferably 100 ° C. You can also apply cooking oil to the outer skin of the steamed rice cake to coat it.

4 is a flow chart of a method of manufacturing a sediment for nut songpyeon according to an embodiment of the present invention.

As a sediment used for nut songpyeon, in the present invention, nuts, dried fruits, and fruit powder are used. Nuts, dried fruits and fruit powders are nutritious and can provide a savory and sweet texture.

Specifically, roasted peanuts, roasted almonds, walnuts, sunflower seeds, walnuts, pine nuts, etc. may be used as the nuts. Nuts contain a large amount of various nutrients such as carbohydrates, proteins, fats, vitamins, and minerals, and most of the fats contained in nuts are unsaturated fats, which are helpful for vascular health. Peanuts and almonds are roasted to remove moisture. In addition to nuts, may further include eastern, ginseng, ginseng slices.

Depending on preference, at least one of roasted peanuts, roasted almonds, walnuts, sunflower seeds, walnuts, pine nuts, eastern and ginseng can be used.

As dried fruits, raisins, dried blueberries, dried cranberries, dried apricots, dried mangoes, and the like can be used. Dried fruits are partially removed from the fruit and have high sugar content.

As the fruit powder, apple powder, melon powder, citron powder, cactus powder, pineapple powder, etc. may be used. The fruit powder has a unique taste and aroma, so you can choose it according to your taste. The fruit itself is rich in sugar, so there is no need to add extra sugar. In particular, cactus powder has an antiseptic effect.

First, at least one of raisins, dried blueberries, dried cranberries, dried apricots, and dried mango is mixed with at least one of roasted soybean flour, roasted barley flour, and roasted oat flour (S4100). Dried fruits such as raisins, dried blueberries, dried cranberries, dried apricots, dried mangoes, etc. contain some moisture by themselves, and when crushed, pieces of dried fruits stick to the crushed blade and are not easy to grind. Therefore, the grain flour is mixed to facilitate grinding. If you mix roasted soybean flour, roasted barley flour, and roasted oat flour on dried fruits, grain powder is applied to the surface of the dried fruits and makes it easy to grind while holding some moisture. Grain flour is roasted for flavor. The primary pulverized product becomes sticky due to the moisture of the dried fruit.

Next, at least one of crushed green tea powder, apple powder, green tea powder, citron powder, melon powder, pineapple powder, and cactus powder is mixed in the primary pulverized material (S4200). Apple powder, etc., is evenly mixed with the crushed dried fruit, and the viscosity increases, resulting in a chewy texture. When adding the herb powder, the sweet taste of dried fruit and the salty taste of the herb can be combined to create a new texture.

At least one of roasted peanuts, roasted almonds, walnuts, pumpkin seeds, sunflower seeds, eastern and ginseng is mixed in the secondary crushed material (S4300). Peanuts and almonds may be used whole, or may be used according to preference. The secondary pulverized product has a high viscosity and is formed into a single lump with nuts. The sediment mixed with nuts can be shaped into spheres of a size large enough to fit in the outer skin of the songpyeon.

In another embodiment, the fruit powder may be applied to the surface of the sediment aggregated in a spherical shape, thereby further enhancing the adhesion between the outer skin of the songpyeon and the sediment. The fruit powder is moderately melted by heat in the step of steaming the molded rice cake to make the sediment more delicious and to improve sugar content. Since the present invention uses fruit powder and dried fruit as the sediment, it is possible to minimize the amount of sugar added to the skin dough, or to prepare the skin of Songpyeon without sugar.

The amount of mixed nuts, dried fruit, grain flour, and fruit powder is 80 to 120 parts by weight of grain flour, 10 to 25 parts by weight of fruit powder, and 100 to 150 parts by weight of nuts, preferably dried fruit, relative to 100 parts by weight of dried fruit. With respect to 100 parts by weight, it may be 100 parts by weight of grain flour, 20 parts by weight of fruit powder, and 120 parts by weight of nuts. The dried fruit may be selected from at least one of raisins, dried blueberries, dried cranberries, dried apricots, and dried mangoes. In particular, dried mango has very high sugar content and is used to increase sugar content. Dried apricots have a strong sour taste, so add them when you want to add a sour taste. When a large amount of dried mango and dried apricots is added, the sweet and sour tastes become too strong, so that their contents are 1/4 to 1/5 or less compared to dried fruits such as raisins.

The grain flour may be selected from one or more of roasted soy flour, roasted barley flour, and roasted oat flour. The grain flour may be selected from one or more of roasted soybean flour, roasted barley flour, and roasted oat flour, but the total should not exceed 120 parts by weight with respect to 100 parts by weight of dried fruit.

The fruit powder may be one or more of apple powder, melon powder, citron powder, cactus powder, and pineapple powder. As the fruit powder, one or more of apple powder, melon powder, citron powder, cactus powder, and pineapple powder may be selected, but the total amount thereof should not exceed 25 parts by weight with respect to 100 parts by weight of a single or mixed dried fruit.

Nuts may be one or more of roasted peanuts, roasted almonds, walnuts, sunflower seeds, walnuts, pine nuts, eastern and ginseng. Nuts may be selected from one or more of roasted peanuts, roasted almonds, walnuts, sunflower seeds, walnuts, pine nuts, eastern and ginseng, but the total should not exceed 150 parts by weight per 100 parts by weight of a single or mixed dried fruit.

The sediment for nut songpyeon according to the present invention can be utilized as a rice songpyeon or ramie songpyeon, and since sugar content is sufficiently high in the sediment, no additional sugar is added to the outer skin of the songpyeon or the amount of sugar added can be minimized.

For example, the sediment for nut songpyeon according to the present invention can be utilized as a linen of ramie songpyeon. The outer skin of ramie songpyeon is prepared as follows.

Wash the rice clean, soak it in water for 2-4 hours, and then crush it first. Boiled mosquito leaves and salt are added to the first crushed rice flour and crushed twice. Knead it by adding water to the mixed crushed rice flour mixed with a mosquito leaf. The dough is molded into blood. The ratio of rice, facet, salt, and water may be 10 to 25 parts by weight, 1.2 to 1.6 parts by weight of salt, and 20 to 30 parts by weight of water relative to 100 parts by weight of rice.

Next, prepare the sediment.

First, at least one of raisins, dried blueberries, dried cranberries, dried apricots, and dried mango is mixed with at least one of roasted soybean flour, roasted barley flour, and roasted oat flour. Dried fruits such as raisins, dried blueberries, dried cranberries, dried apricots, dried mangoes, etc., contain some moisture by themselves. Mix.

Subsequently, at least one of crushed green tea powder, apple powder, green tea powder, citron powder, melon powder, pineapple powder, and cactus powder is mixed with the primary pulverized product. The mixed pulverized product has a high viscosity and has a chewy texture.

Mix at least one of roasted peanuts, roasted almonds, walnuts, pumpkin seeds, sunflower seeds, eastern and ginseng in the secondary crushed product. The sediment mixed with nuts is shaped into a sphere of a size large enough to fit in the outer skin of the songpyeon. Since the present invention uses fruit powder and dried fruit as the sediment, it is possible to manufacture the skin dough without sugar.

The amount of mixed nuts, dried fruit, grain flour, and fruit powder is 80 to 120 parts by weight of grain flour, 10 to 25 parts by weight of fruit powder, and 100 to 150 parts by weight of nuts, preferably dried fruit, relative to 100 parts by weight of dried fruit. With respect to 100 parts by weight, it may be 100 parts by weight of grain flour, 20 parts by weight of fruit powder, and 120 parts by weight of nuts. However, when a large amount of dried mango and dried apricot is added, its sweet and sour tastes become too strong, so its content is 1/4 to 1/5 or less compared to dried fruits such as raisins.

The grain flour may be selected from one or more of roasted soybean flour, roasted barley flour, and roasted oat flour, but the total should not exceed 120 parts by weight with respect to 100 parts by weight of dried fruit.

As the fruit powder, one or more of apple powder, melon powder, citron powder, cactus powder, and pineapple powder may be selected, but the total amount thereof should not exceed 25 parts by weight with respect to 100 parts by weight of a single or mixed dried fruit.

Nuts may be selected from one or more of roasted peanuts, roasted almonds, walnuts, sunflower seeds, walnuts, pine nuts, eastern and ginseng, but the total should not exceed 150 parts by weight per 100 parts by weight of single or mixed dried fruits.

The sediment is molded by wrapping the sediment with an outer shell. Steam the molded dough.

[Specific Example]

250 g of shiso is soaked in water for 5 hours. Soak kg of rice in water for 3 hours. Change the water every 30 minutes to 1 hour during the soaking phase. The soaked green tea and soaked rice are first crushed. The primary crushed product of soaked chajo and soaked rice, 200 g of boiled mosquito leaf and 14 salt are mixed and crushed twice. 100 g of water is sprayed on the crushed product of the second crushed green tea, rice, facet, and salt and left at room temperature for 2 hours. 300 g of water is mixed with the aged crushed product and kneaded.

Next, prepare the sediment. 100 g of raisins, 30 g of dried apricots, 150 g of roasted soy flour, and 30 g of oat flour are mixed and ground. Add 20 g of apple powder and 10 g of cactus powder to a mixture of raisins, etc., and re-mill. 200 g of roasted almond flour and 100 g of walnut flour are mixed in the re-milled mixture. Each material has a higher viscosity due to the sugar content of dried fruit and fruit powder during the mixing process. The sediment is molded into a spherical shape.

The sediment formed in a spherical shape is wrapped with an outer shell to form a songpyeon shape. When stabbing the songpyeon, make sure that the edges of the outer skin wrapped around the sediment are tightly adhered so that the steam does not immediately penetrate inside the songpyeon. Steam the molded dough with steam at 100 ℃ for 20-30 minutes using a steamer.

On the other hand, the embodiments of the present invention disclosed in the specification and drawings are merely intended to provide a specific example for the purpose of easily explaining the present invention and understanding the present invention, and are not intended to limit the scope of the present invention. It is obvious to those skilled in the art to which the present invention pertains that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (5)

The primary soaking step, which is called watering for 4 to 6 hours;
A second soaking step called water for 1-2 hours by mixing the soaked chajo with rice;
A primary grinding step of grinding the mixture of the green tea and the rice;
A second crushing step of mixing the primary crushed chajo with rice, crushed sugar and salt;
A kneading step of mixing the secondary crushed green tea and rice pulverized with water to knead;
A molding step in which the dough formed from nuts is molded into the dough; And
Steaming the molded dough; Method of manufacturing a nut songpyeon comprising a. A so-called so-called soju called for 4 to 6 hours in water;
Rice soaking step called rice for 2-4 hours;
A primary grinding step in which the soaked green tea and the soaked rice are mixed and crushed;
A second crushing step of crushing the primary pulverized material, facet leaf, and salt twice and crushing it twice;
Aging step of adding water to the second pulverized pulverized product and leaving it for 1-2 hours;
A kneading step of mixing and kneading the aged secondary crushed product with water;
A molding step in which the dough formed from nuts is molded into the dough; And
Steaming the molded dough; Method of manufacturing a nut songpyeon comprising a. According to claim 2,
The ratio of the rice, chajo, mosquito leaf, salt and water is 10-25 parts by weight, 100-25 parts by weight of the moss leaf, 1.2-1.6 parts by weight of salt, and 20-30 parts by weight of water The method of manufacturing the nut songpyeon to be made. A primary grinding step of mixing at least one of raisins, dried cranberries, and dried blueberries with at least one of roasted soybean flour, roasted barley flour, and roasted oat flour;
A second crushing step in which the first pulverized product is mixed with at least one of vinegar powder, apple powder, green tea powder, citron powder, melon powder, pineapple powder, and cactus powder; And
Mixing step of mixing at least one of roasted peanuts, roasted almonds, walnuts, pumpkin seeds, sunflower seeds, eastern, ginseng to the secondary pulverized; method for producing a sediment for nut songpyeon, characterized in that mixed. A nut songpyeon produced using the method for producing a nut songpyeon of any one of claims 1 to 3.

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