KR20200064393A - Glutinous Rice Cake including Glutinous Barley and its preparing method - Google Patents
Glutinous Rice Cake including Glutinous Barley and its preparing method Download PDFInfo
- Publication number
- KR20200064393A KR20200064393A KR1020180150485A KR20180150485A KR20200064393A KR 20200064393 A KR20200064393 A KR 20200064393A KR 1020180150485 A KR1020180150485 A KR 1020180150485A KR 20180150485 A KR20180150485 A KR 20180150485A KR 20200064393 A KR20200064393 A KR 20200064393A
- Authority
- KR
- South Korea
- Prior art keywords
- glutinous rice
- rice
- water
- rice cake
- soaked
- Prior art date
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000005979 Hordeum vulgare Species 0.000 title claims description 52
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 221
- 235000009566 rice Nutrition 0.000 claims abstract description 221
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 238000004080 punching Methods 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims abstract 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 239000003610 charcoal Substances 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 23
- 235000013339 cereals Nutrition 0.000 claims description 17
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 12
- 235000004426 flaxseed Nutrition 0.000 claims description 12
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 11
- 240000006891 Artemisia vulgaris Species 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000008187 granular material Substances 0.000 abstract description 4
- 235000001497 healthy food Nutrition 0.000 abstract description 3
- 241000209219 Hordeum Species 0.000 abstract 5
- 240000007594 Oryza sativa Species 0.000 description 182
- 235000019640 taste Nutrition 0.000 description 23
- 235000013305 food Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000283690 Bos taurus Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000001055 chewing effect Effects 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 3
- 229940012843 omega-3 fatty acid Drugs 0.000 description 3
- 239000006014 omega-3 oil Substances 0.000 description 3
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- 235000003097 Artemisia absinthium Nutrition 0.000 description 2
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 2
- 241000519695 Ilex integra Species 0.000 description 2
- 239000001138 artemisia absinthium Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012438 Dermatitis atopic Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 244000042664 Matricaria chamomilla Species 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 201000008937 atopic dermatitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000459 effect on growth Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000027866 inflammatory disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 찰보리 찹쌀떡과 그 제조방법에 관한 것으로서, 더욱 상세하게는 찹쌀에 찰보리쌀을 혼합하여 제조된 찰보리 찹쌀떡과 이를 제조하는 방법에 관한 것이다.The present invention relates to a glutinous rice cake and a method of manufacturing the same, and more particularly, to a glutinous rice cake prepared by mixing glutinous rice with glutinous rice and a method of manufacturing the same.
떡은 주로 멥쌀이나 찹쌀, 또는 다른 곡식을 쪄서 찧거나 가루 내어 쪄서 빚어 만든 음식을 통칭하는 말이다. 일반적으로는 쌀을 주재료로 사용하지만 감자 전분이나 기타 곡물을 이용하기도 하고 맛과 모양을 더하기 위해서 다양한 종류의 부재료들이 추가되기도 한다. 동남아시아와 동아시아를 중심으로 쌀을 주식으로 먹는 지역에서 발달하였다. 우리나라에서는 명절이나 관혼상제 같은 잔치나 축제 행사에 떡을 많이 지어 먹는다. 이러한 떡은 쌀을 주식으로 하는 지역에서 주로 제조되고 쌀과 더불어서 첨가되는 곡물과 재료, 만드는 방법, 빚는 모양에 따라 다양한 종류가 있다.Mochi is a general term for food made from steamed or glutinous rice or other grains. In general, rice is used as the main ingredient, but potato starch or other grains are used, and various kinds of ingredients are added to add taste and shape. It was developed in areas where rice is the staple food, mainly in Southeast Asia and East Asia. In Korea, a lot of rice cakes are eaten at feasts and festival events such as holidays and ceremonial occasions. There are various types of rice cakes, mainly produced in rice-based regions, depending on the grains and ingredients added with rice, how to make them, and the shape they make.
이렇게 제조되는 떡은 우리나라에서 주로 각종 명절이나 여러 예식의 차림 음식으로 많이 사용되어 왔으나, 최근 들어서는 기호식품이나 간식으로 많이 사용되고 있어서 그 수요가 다양하게 변화하고 있다.The rice cakes manufactured in this way have been widely used in various foods for various holidays and ceremonies in Korea, but in recent years, they have been widely used as preference foods and snacks, and the demand for them has been varied.
떡의 주재료로 이용되는 찹쌀은 차지고, 끈기가 많은 쌀의 한 종류이다. 찹쌀은 대부분 아밀로펙틴만으로 되어 있다. 이 아밀로펙틴이 떡의 끈적이는 성분이기 때문에 찹쌀은 찌면, 강하게 달라붙는 성질이 있다. Glutinous rice used as the main ingredient of rice cake is occupied and is a kind of sticky rice. Most of the sticky rice is made of amylopectin. Because amylopectin is the sticky ingredient of rice cakes, sticky rice has a strong sticking property when steamed.
그러므로 찹쌀떡을 제조하는 경우는 표면에 여러 종류의 고물을 절절하게 묻혀서 맛을 더하고 먹기도 편하게 한다.Therefore, in the case of making glutinous rice cake, various kinds of antiques are put on the surface so that the taste is added and it is easy to eat.
떨의 소재로 사용하는 여러 곡식 중에서 보리는 거의 사용하는 예를 찾아보기 어렵다.Among the various grains used as the material of Thur, it is difficult to find an example of almost using barley.
보리는 식이섬유소가 풍부해 장에서 배변량을 늘려줘 변비에 도움을 준다. 쌀과 섞어 먹으면 다이어트에 특히 좋다.Barley is rich in dietary fiber, which increases bowel movement in the intestine, helping constipation. It is especially good for diet when mixed with rice.
보리에는 식이섬유 외에 칼슘, 인, 아연, 비타민 B2 등이 많이 함유돼 있어 성장에 좋은 영향을 준다. 일반 쌀보다 각 성분이 적게는 2배에서 많게 16배까지 많아 빈혈 예방에도 효과적이다. In addition to dietary fiber, barley contains calcium, phosphorus, zinc, and vitamin B2, which has a good effect on growth. It is effective in preventing anemia because it contains 2 to 16 times less each ingredient than ordinary rice.
보리의 효능은 이뿐만이 아니다. 보리는 발암물질을 몸 밖으로 내보내는 역할을 하기 때문에 보리를 많이 섭취하면 대장암 등을 예방할 수 있다. Barley is not only effective. Barley plays a role in sending carcinogens out of the body, so eating a lot of barley can prevent colon cancer.
쌀과 섞어 밥을 짓거나 볶아서 차를 끓여 먹으면 좋으며 가루를 내 떡이나 식혜 등을 만들어 먹으면 혈당을 낮출 수 있다. 보리에 풍부한 섬유질이 장내 지방을 흡착해 배설하기 때문에 혈당 수치가 일정해진다. It is good to cook or fry rice mixed with rice to boil the tea, and make powdered rice cakes or sikhye to lower blood sugar. Blood sugar levels are constant because barley-rich fiber absorbs and excretes intestinal fat.
이렇게 효능이 우수한 보리는 과거에는 쌀의 수확이 적어 주식을 사용하였단 경우도 있으나 최근에는 건강식으로 일부 사용되고 있는 정도이다. Barley, which has such excellent efficacy, used to be used as a staple food due to the low yield of rice in the past.
최근 들어, 식품에 있어서 보리를 사용하고자 하는 시도가 여러 방면에서 이루어지고 있으며, 떡에서도 일부 보리의 사용을 시도하고 있으나 제대로 상품화되지 못하고 있다. 그 이유는 보리의 거친 식감과 찹쌀에 비해 쉽게 상하기 때문에 떡과 같은 간식용 음식으로 적용하기 어려운 문제가 있다.In recent years, attempts to use barley in food have been made in many ways, and some barley has been attempted to be used in rice cakes, but it has not been commercialized properly. The reason is that it is difficult to apply as a snack food such as rice cake because it is easily damaged compared to the rough texture and glutinous rice of barley.
특히, 떡의 경우 사용되는 곡물에 따라 식감이 다르고, 떡의 조직학적 관점에서 보면 가공하지 않은 원료식품의 조직은 시간에 따라 급격히 변하여 관능적 가치, 품질가치 등을 저하시킨다. 그러므로 보리와 같은 거친 소재의 곡물을 떡의 소재로 적용하는 경우 적합한 열처리, 분쇄, 가공처리 등의 공정과정에서 조직을 변화시켜서 식감이 달라진다. 또 보리는 찹쌀에 비해 쉽게 쉬어버려서 간식용에 적용하는 데는 더욱 어려운 문제가 되고 있다.In particular, in the case of rice cakes, the texture is different depending on the grain used, and from the histological point of view of rice cakes, the texture of raw food products changes rapidly with time, degrading organoleptic value, quality value, and the like. Therefore, when a grain of coarse material such as barley is applied as a rice cake material, the texture changes by changing the structure in a suitable process such as heat treatment, grinding, and processing. In addition, barley is easier to rest than glutinous rice, making it more difficult to apply for snacks.
종래에 보리를 사용한 떡에 관한 제조기술로서는 한국등록특허 제10-1646367호에서 새싹 청보리 분말을 함유하는 찰떡의 조성물 및 이를 이용한 찰떡 제조방법에 관하여 제안하고 있으며, 한국등록특허 제10-1727795호에서는 ⅰ) 찰보리를 물에 불리는 단계; ⅱ) 상기 불리 찰보리를 탈수기에 넣고 탈수하는 단계; ⅲ) 상기 ⅱ)단계의 찰보리를 찹쌀 또는 멥쌀과 섞어서 분쇄하는 단계; ⅳ) 상기 ⅲ) 단계의 분쇄된 재료를 익혀 떡 반죽을 만드는 단계; ⅴ) 익힌 떡 반죽을 펀칭하는 단계; 를 포함하는 것을 특징으로 하는 찰보리를 함유하는 떡의 제조방법을 제안하고 있다.Conventionally, as a manufacturing technique for rice cakes using barley, Korean Patent Registration No. 10-1646367 proposes a composition of a rice cake containing sprout green barley powder and a method for manufacturing the rice cake using the same, and Korean Patent Registration No. 10-1727795 Iii) the step of calling the barley into water; Ii) putting the disadvantaged barley into a dehydrator and dehydrating; Iii) mixing the crushed barley of step ii) with glutinous or non-glutinous rice and crushing it; Iii) cooking the crushed material of step ⅲ) to make a rice cake dough; Iii) punching the cooked rice cake dough; It has been proposed a method of manufacturing a rice cake containing a barley, characterized in that it comprises a.
그러나 이러한 기존의 보리를 이용한 떡은 실제로 보리에 대한 맛과 풍미를 제대로 느끼기가 어렵고, 떡의 품질이 급격하게 저하되는 등의 문제가 있어서 널리 이용되고 있지 못하고 상업화가 어려운 문제가 있다.However, such a traditional rice cake using barley is difficult to properly sense the taste and flavor of barley, and there is a problem in that the quality of the rice cake is rapidly deteriorated, and thus there is a problem that it is not widely used and difficult to commercialize.
본 발명은 상기와 같은 종래기술의 문제점을 해결하고 건강에 매우 유익한 것으로 알려진 보리를 떡에 효율적으로 적용하여 맛과 풍미가 우수하면서고 식감이 우수하고 영양도 풍부하게 개선하는 것을 해결과제로 한다.The present invention solves the problems of the prior art and effectively applies barley, which is known to be very beneficial to health, to rice cakes to improve the taste and flavor while improving the texture and rich in nutrition.
따라서 본 발명의 목적은 찰떡에 보리를 함유하는 찰보리 찹쌀떡을 제공하는데 있다.Accordingly, an object of the present invention is to provide a glutinous glutinous rice cake containing barley in glutinous rice cake.
또한, 본 발명의 다른 목적은 찰보리쌀을 찹쌀과 혼합하여 찰보리 찹쌀떡을 제조하는 방법을 제공하는데 있다.In addition, another object of the present invention is to provide a method of manufacturing a glutinous rice cake by mixing the chalbori rice with glutinous rice.
위와 같은 본 발명의 과제 해결을 위하여, 본 발명은 물에 불린 찰보리쌀과 물에 불린 찹쌀이 혼합되어 분말화하지 않은 증자된 떡 재료를 그대로 펀칭하여 이루어지되 찰보리쌀이 찹쌀떡 내에 알갱이가 살아 있는 형태로 혼재되어 함유되어 있는 찰보리 찹쌀떡을 제공한다.In order to solve the problems of the present invention as described above, the present invention is made by punching the rice cake material, which is not powdered, by mixing the chamomile rice soaked with water and the glutinous rice soaked in water. It provides glutinous rice cake mixed with rice.
또한, 본 발명은 건 찰보리쌀을 6-24 시간 물에 불리는 단계; 물에 불린 찰보리쌀의 물기를 제거하는 단계; 물기가 제거된 물에 불린 찰보리쌀과 별도로 준비된 물에 불린 찹쌀을 혼합하는 단계; 혼합된 재료를 분쇄하지 않고 그대로 증자시키는 단계; 증자된 재료를 펀칭하는 단계; 및 펀칭된 재료를 성형기에 넣고 성형하는 단계를 포함하는 찰보리 찹쌀떡의 제조방법을 제공한다.In addition, the present invention is a step of soaking the dried barley rice in water for 6-24 hours; Removing water from the charcoal rice soaked in water; Mixing the chamboli rice soaked in water from which the water has been removed and glutinous rice soaked in water prepared separately; Increasing the mixed material as it is without grinding; Punching the increased material; And it provides a method of manufacturing a glutinous rice cake comprising a step of putting the punched material into a molding machine and molding.
본 발명에 따라 제조되는 찰보리 찹쌀떡은 기존의 떡에 비해 보리가 풍부하게 함유되어 있어서 맛과 풍미가 새로 우며, 특히 다량 함유된 보리성분으로 인해 영양이 매우 우수하고 건강식으로 널리 사용될 수 있는 효과가 있다.Chalk barley glutinous rice cake prepared according to the present invention is rich in barley compared to conventional rice cakes, so it has a new taste and flavor, and especially has a very good nutrition due to the large amount of barley ingredients and can be widely used as a health food. .
또한, 본 발명에 따르면 찰보리 찹쌀떡 내에 함유되는 보리가 알갱이 형태의 식감을 그대로 간직한 채 함유되어 있어서, 그 보리알갱이가 터지는 듯한 식감을 주면서 찹쌀의 지나치게 찐득한 식감과 상쇄되는 매우 우수한 식감을 발휘하고 거친 느낌 없이 맛이 우수한 효과가 있다.In addition, according to the present invention, the barley contained in the glutinous rice cake of chamboli is retained while retaining the grain-like texture, giving the texture as if the barley grains are popping, exerting a very excellent texture and counteracting the excessively thick texture of glutinous rice It has an excellent taste effect without feeling.
따라서 본 발명에 따른 찰보리 찹쌀떡은 기존의 떡의 개념을 새롭게 하고 특히 기존에 느낄 수 없는 보리 알갱이의 씹히는 새로운 식감과 함께 건강식과 간식용으로 널리 소비될 수 있을 것으로 기대된다.Therefore, it is expected that the glutinous rice cake according to the present invention renews the concept of the existing rice cake and can be widely used for health food and snacks, especially with the chewy new texture of barley grains that cannot be felt.
도 1은 본 발명에 따라 찰보리쌀과 찹쌀을 이용하여 실시예에 따라 제조된 찰보리 찹쌀떡에 대한 실제품 사진이다.
도 2는 도 1에서 제조된 찰보리 찹쌀떡의 실제품에 대한 절개 사진이다.1 is a photo of the actual product for the glutinous rice cake made according to the embodiment using the glutinous rice and glutinous rice according to the present invention.
FIG. 2 is an incision photograph of the actual product of the glutinous rice cake made in FIG. 1.
이하, 본 발명을 하나의 구현예로서 더욱 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail as one embodiment as follows.
본 발명은 기종의 찹쌀떡 소재에 찰보리쌀을 알갱이 그대로 혼합하여 제조한 새로운 개념의 찰보리 찹쌀떡에 관한 것이다.The present invention relates to a new concept of glutinous rice cake made by mixing the glutinous rice cake material of the model with the grains of the same.
본 발명에서 사용되는 찰보리 찹쌀떡 중에서 찰떡의 소재는 통상적으로 사용되는 찹쌀을 이용하되 찹쌀을 분말화하지 아니하고 물에 불린 찹쌀 그대로 증자하여 사용한다.Among the glutinous rice cakes used in the present invention, the material of the glutinous rice cake is glutinous rice, which is commonly used, but the glutinous rice is not powdered, but the glutinous rice soaked in water is used as it is.
또한, 본 발명에서 새롭게 적용하는 보리떡 성분으로는 찰보리쌀을 사용하며, 이러한 찰보리쌀도 역시 분말화하지 아니하고 물에 불린 그대로 찹쌀과 혼합하여 증자하여 사용한다.In addition, the barley rice ingredient newly applied in the present invention uses chalced rice, which is also not powdered, but is mixed with glutinous rice as it is soaked in water to increase the amount.
찰보리는 1978년 정부의 다수성 품종 육성정책에 의해 개발되었다. 찰성이 있으며, 일반보리에 비해 흡수율이 좋다. 다른 작물에 비해 병해충이 심하지 않아 농약을 살포할 필요가 없어서 안전한 식품이다. 비타민과 무기질을 많이 함유하고 있어 쌀의 보조식품으로 인정을 받고 있다. 섬유질이 많아 소화가 잘되고 대장 기능을 향상시켜 준다. 특히 베타글루칸 성분이 쌀의 50배, 밀의 7배가 많아 지방축척을 억제하여 다이어트 식품으로 알려져 있고, 콜레스테롤의 수치를 낮추어 주어 심장질환과 당뇨 예방에도 도움을 준다.Chamboli was developed in 1978 by the government's policy to nurture multiple varieties. It is abrasive and has better absorption rate than ordinary barley. It is a safe food because there is no need to spray pesticides because the pest is not severe compared to other crops. Because it contains a lot of vitamins and minerals, it is recognized as a supplement for rice. It has a lot of fiber, so it is easy to digest and improves colon function. In particular, the beta-glucan component is 50 times that of rice and 7 times that of wheat, so it is known as a diet food by suppressing fat accumulation, and it also helps prevent heart disease and diabetes by lowering cholesterol levels.
더군다나, 찰보리살과 같은 보리살은 섬유소가 많아서 소화에도 도움을 주고, 소화가 잘 안되거나 지나치게 찐득이는 등의 이유로 떡에 대한 거부감이 있는 소비자들에게도 찰보리쌀로 인한 새로운 식감으로 인해 기호도를 높일 수 있는 것이다.Moreover, barley meat, such as barley meat, has a lot of fiber, which helps digestion, and also improves the tasteability due to the new texture of the barley rice, even to consumers who are reluctant to rice cake due to indigestion or over-steaming. It is possible.
본 발명에 따르면, 찰보리쌀과 찹쌀은 바람직하게는 물에 불린 찰보리쌀 5-40중량%와 물에 불린 찹쌀 95-60중량%의 비율로 함유하는 것이 바람직하다. 더욱 바람직하게는 물에 불린 찰보리쌀 15-30중량%와 물에 불린 찹쌀 85-70중량%로 함유된 경우, 가장 좋기로는 물에 불린 찰보리쌀 15-25중량%와 물에 불린 찹쌀 85-75중량%로 함유된 경우이다.According to the present invention, it is preferable to contain the charcoal rice and glutinous rice in a ratio of 5-40% by weight of soaked rice and 95-60% by weight of glutinous rice called by water. More preferably, when 15-30% by weight of water-soaked barley rice and 85-70% by weight water-soaked glutinous rice are included, most preferably 15-25% by weight water-soaked glutinous rice and 85-water soaked glutinous rice It is the case containing 75% by weight.
본 발명에 따르면, 본 발명의 찰보리 찹쌀떡에서 찰보리쌀의 함량이 너무 적으면 보리떡의 특성을 살릴 수 없고 보리알갱이의 씹히는 맛 등의 식감을 구현하기 어려우며, 보리의 영양성분으로 인한 효과를 기대할 수 없다. 또한, 찰보리쌀의 함량이 너무 많으면, 식감이 급격하게 저하되고 맛이 좋지 않으며, 너무 쉽게 부패하여 바람직하지 않게 된다.According to the present invention, if the content of the barley rice in the glutinous rice cake of the present invention is too small, the characteristics of the barley rice cake cannot be utilized and the texture such as the chewy taste of the barley grains is difficult to implement, and the effect due to the nutritional components of barley can be expected. none. In addition, if the content of the barley rice is too large, the texture is sharply deteriorated, the taste is not good, and it decays too easily, making it undesirable.
본 발명의 바람직한 구현예에 따르면, 찰보리 찹쌀떡은 물에 불린 찰보리쌀과 물에 불린 찹쌀이 혼합되어 증자된 떡 재료를 펀칭하여 이루어진 것을 특징으로 한다.According to a preferred embodiment of the present invention, the charcoal glutinous rice cake is characterized in that it is made by punching the rice cake material that is increased by mixing the chalborice called water and the glutinous rice called water.
본 발명의 바람직한 구현예에 따르면, 찰보리쌀이 찹쌀떡 내에서 알갱이가 살아 있는 형태로 혼재되어 함유되어 있는 것을 특징으로 한다. 이러한 특징은 기존의 일반적인 찰떡이나 보리가 함유된 떡의 개념과는 구별되는 특징이다. 특히, 찹쌀과 찰보리쌀을 분말화하지 않고 그대로 증자하고 펀칭하는 방식으로 적용함으로써, 찹쌀과 찰보리쌀이 서로 조화롭게 혼재된 상태에서 찹살의 찰기와 부드러움을 간직하고 찰보리쌀은 그 알갱이 형태를 완전하게 잃어버리지 않고 혼재되어 있게 된다. 그러므로 찰보리쌀의 알갱이가 그다지 거칠게 느껴지지 않으면서도 터지는 듯한 식감을 나타낸다. 따라서 기존의 일반적인 찰떡에서 느낄 수 없는 새로운 찰떡의 맛을 주고 찰떡 고유의 끈적임을 약간 상쇄하면서 식감이 현저하게 개선된다.According to a preferred embodiment of the present invention, charcoal rice is characterized in that the grains are mixed and contained in a live form in the sticky rice cake. This feature is distinguished from the conventional concept of traditional rice cake or barley-containing rice cake. In particular, by applying glutinous rice and charcoal rice as a method of increasing and punching as it is without powdering, glutinous rice and charcoal rice retain the stickiness and softness of glutinous rice in a state in which they are harmoniously mixed with each other, and charcoal rice completely loses its grain form. They are mixed without throwing away. Therefore, the grains of charcoal rice appear to be popping without feeling too rough. Therefore, it gives a taste of new glutinous rice cake that cannot be felt in the existing traditional glutinous rice cake, and the texture is significantly improved while slightly offsetting the stickiness inherent in glutinous rice cake.
본 발명의 바람직한 이러한 찰보리쌀의 알갱이로 인한 구성의 특징은 도 1의 실제품 도면이나 도2의 제품 단면 구성에서도 기존의 찹쌀떡에서 볼 수 없는 특정을 확인할 수 있다.Characteristic of the configuration due to the granules of such preferred charcoal rice of the present invention can be confirmed in the actual product drawing in FIG. 1 or the product cross-sectional configuration in FIG. 2 that cannot be seen in the existing glutinous rice cake.
본 발명의 바람직한 구현예에 따르면, 이러한 찰보리 찹쌀떡에는 전체 구성에 대해 3-30중량%의 함량으로 쑥을 추가적으로 함유할 수 있다. 이러한 쑥은 통상적으로 말려서 분쇄한 식용으로 가공된 쑥을 사용할 수 있으나, 쑥의 가공된 형태는 특정한 형태로 한정되지 않는다. 쑥은 방부 효과와 풍미를 위하여 첨가될 수 있는데, 특히 찰보리쌀의 경우 일반 찹쌀 비해 조작감이 치밀하지 않고 거칠어서 쉽게 쉬는 성질이 있다. 그러나 본 발명에서는 바람직하게도 찰보리쌀이 찹쌀과 적절한 비율로 혼합되어 있고 알갱이 형태로 존재하여 이러한 변질의 가능성을 크게 낮출 수가 있다. 그렇지만, 유통 기간을 늘리기 위해서는 쑥을 혼합하여 사용하는 것이 더욱 바람직하다.According to a preferred embodiment of the present invention, such a glutinous rice cake may additionally contain mugwort in a content of 3-30% by weight relative to the total composition. The mugwort may be used as a mugwort processed for edible crushing by drying, but the processed form of the mugwort is not limited to a specific shape. Wormwood can be added for its antiseptic effect and flavor. Especially, in the case of charcoal rice, it has the property of easy rest because it has a rougher handling feeling than the ordinary glutinous rice. However, in the present invention, preferably, the barley rice is mixed with glutinous rice in an appropriate ratio and exists in the form of granules, thereby greatly reducing the possibility of such deterioration. However, in order to increase the shelf life, it is more preferable to use wormwood mixed.
또한, 본 발명의 바람직한 구현예에 따르면, 추가적으로 볶은 아마씨를 함유할 수 있다. Further, according to a preferred embodiment of the present invention, it may additionally contain roasted flaxseed.
아마씨는 아마의 씨로, 식용 및 생약제로 쓰인다. 항암물질인 리그난과 오메가-3 지방산, 식이섬유 등이 풍부하게 함유되어 있어 각종 암의 예방과 치료에 이용되고 있다. 러시아에서는 '먹는 금'이라고 불릴 정도로 인기가 좋으며 독일에서는 씨앗 자체를 약으로 처방한다. 독성물질이 들어 있으므로 식용할 땐 반드시 열을 가하거나 볶아서 먹어야 한다. Flaxseed is flaxseed and is used as an edible and herbal medicine. It is rich in lignan, omega-3 fatty acids, and dietary fiber, which are anti-cancer substances, and is used for the prevention and treatment of various cancers. In Russia, it is so popular that it is called'Eating Gold' and in Germany the seeds are prescribed as medicine. Since it contains toxic substances, it must be eaten by heating or frying when edible.
아마씨에 함유되어 있는 오메가-3 지방산은 각종 혈관과 심장질환을 예방하고 당뇨병이나 뇌졸중의 발병률도 낮추는 것으로 알려져 있다. 염증성 질환을 억제해 류머티즘이나 관절염 같은 데도 효과적일 뿐만 아니라, 오메가-3 지방산의 결핍으로 발생할 수 있는 아토피 등의 피부염에도 치료 효과가 크다. 따라서 아마씨를 꾸준히 먹으면 이들 질병의 예방과 치료에 효과적이다. 또한, 아마씨에 들어 있는 풍부한 식이섬유도 장 건강과 다이어트에 도움을 준다.Omega-3 fatty acids contained in flaxseed are known to prevent various vascular and heart diseases and lower the incidence of diabetes and stroke. By suppressing inflammatory diseases, it is not only effective for rheumatism or arthritis, but also has a great therapeutic effect on dermatitis such as atopic dermatitis, which can be caused by deficiency of omega-3 fatty acids. Therefore, eating flaxseed steadily is effective in preventing and treating these diseases. In addition, the rich dietary fiber in flaxseed also helps intestinal health and diet.
이러한 아마씨는 건강 기능성을 부여하기 위해 추가로 혼합하여 사용할 수 있으며, 전체 중량에 대해 0.1-10중량%로 함유할 수 있다. 이러한 아마씨는 그 자체로서 씹는 맛을 더하여 식감을 좋게 할 수 있다. 그러나 그 함량이 너무 과다하면 오히려 식감이 저하되고 전체적인 맛이 좋지 않게 되며, 함량이 너무 적으면 첨가 효과가 없다.These flaxseeds may be additionally mixed and used to impart health functionality, and may be contained in an amount of 0.1 to 10% by weight based on the total weight. The flaxseed itself can improve the texture by adding a chewing taste. However, if the content is too high, the texture will be lowered and the overall taste will not be good.
또한, 본 발명에 따르면 상기와 같은 찰보리 찹쌀떡에는 통상의 첨가제로서 소금이 혼합될 수 있으며, 설탕을 혼합할 수 있다. 소금은 전체 중량의 0.1-2중량%로 사용될 수 있으며, 설탕은 0.1-5중량%로 사용될 수 있다. 그러나 이러한 첨가제는 그 함량을 맛의 조절을 위해 임의로 함유량을 변화시킬 수 있다.Further, according to the present invention, salt may be mixed as a common additive in the above-described glutinous rice cake, and sugar may be mixed. Salt can be used at 0.1-2% by weight of the total weight, and sugar can be used at 0.1-5% by weight. However, these additives can arbitrarily change the content to control the taste.
본 발명에 따른 바람직한 구현예에 따르면, 이러한 찰보리 찹쌀떡은 그 표면에 고물을 포함할 수 있다. 여기서 고물로서는 팥이나 콩가루 등이 사용될 수 있으며, 그 외에도 빵가루 등의 떡고물이 사용될 수 있다. 그러나 이러한 떡고물은 이에 한정되지 않으며, 통상적으로 떡의 고물로 사용되는 다양한 소재가 사용될 수 있다.According to a preferred embodiment according to the present invention, such a glutinous rice cake may contain a solid on its surface. Here, red bean or soybean flour may be used as the solid material, and in addition, rice cake material such as breadcrumbs may be used. However, such mochigo water is not limited to this, and various materials that are commonly used as mochi materials can be used.
본 발명에 따른 바람직한 구현예에 따르면, 찰보리 찹쌀떡의 내부에 소(filling)를 함유할 수 있다. 여기서 사용되는 소로서는 바람직하게는 팥이나 견과류 또는 이들의 혼합물이 사용될 수 있다. 더욱 바람직하게는 팥 앙금과 호두가 혼합된 것일 수 있다. 그러나 이러한 떡의 소는 이에 한정되지 않으며 통상적인 떡의 소로 사용되는 것이면 어느 것이든 적용이 가능하다.According to a preferred embodiment according to the invention, it may contain a filling (filling) inside the glutinous rice cake. As the cow used here, preferably, red beans, nuts, or a mixture thereof can be used. More preferably, the red bean sediment and walnut may be mixed. However, the cow of the rice cake is not limited to this, and any of them can be applied as long as it is used as a cow of the typical rice cake.
상기와 같은 본 발명의 찰보리 찹쌀떡을 제조하기 위한 공정을 구체적으로 설명하면 다음과 같다.The process for manufacturing the glutinous rice cake of the present invention as described above will be described in detail as follows.
본 발명에 따르면, 우선 건 찰보리쌀을 6-24 시간 물에 불리는 단계를 거친다.According to the present invention, first, the dried barley rice is subjected to a step called water for 6-24 hours.
이 과정에서는 건 찰보리쌀을 물에 불리되 6-24시간, 더욱 바람직하게는 10-15시간 정도 물에 불린다. 찰보리쌀의 경우 찹쌀에 비해서 물에 불리는 시간은 다소 길게 소요될 수 있다.In this process, the dried barley rice is called water, but 6-24 hours, more preferably 10-15 hours. Compared to glutinous rice, the time called soaking may take longer.
이렇게 건 찰보리쌀을 물에 불린 다음에는 물에 불린 찰보리쌀의 물기를 제거하는 단계를 거친다.After soaking the dried barley rice in water, it is then subjected to a step of removing the water from the water.
물기가 제거된 물에 불린 찰보리쌀은 별도로 준비된 물에 불린 찹쌀을 혼합하는 단계를 거친다.Charcoal rice soaked in dewatered water is subjected to a step of mixing glutinous rice soaked in separately prepared water.
본 발명의 바람직한 구현예에 따르면, 이때 물에 불린 찰보리쌀과 물에 불린 찹쌀은 5-40중량%와 물에 불린 찹쌀 95-60중량%로 혼합하는 것이 바람직하다.According to a preferred embodiment of the present invention, at this time, it is preferable to mix the charcoal rice soaked with water and the glutinous rice soaked with water by 5-40 wt% and 95-60 wt% by water called glutinous rice.
다음으로는, 상기 물에 불린 찰보리쌀과 물에 불린 찹쌀이 혼합된 재료를 증자시키는 단계를 거쳐서 떡을 제조한다.Next, rice cakes are prepared through a step of increasing the mixture of the charcoal rice soaked with water and the glutinous rice soaked with water.
본 발명에서는 이렇게 찰보리쌀과 찹쌀이 혼합된 재료를 분말화하지 않고 그대로 증자하여 익히는데, 증자는 바람직하게는 20-60분간 증자시키는 것이 바람직하다. In the present invention, the material in which the mixture of chalborough rice and glutinous rice is cooked is cooked as it is without powdering, and the steaming is preferably increased for 20-60 minutes.
본 발명의 바람직한 구현예에 따르면, 분말화하지 않고 그대로 증자하는 것이 특징이다. 분말화하지 않음으로 인해 찰보리쌀을 이용한 식감을 달리하게 할 수가 있다. 이렇게 증자된 재료를 펀칭하는 단계를 거치면서 떡으로서의 면모를 갖추게 된다. 펀칭은 통상적인 방법으로 시행할 수 있다. 10초 내지 3분간 시행할 수 있다. 그러나 펀칭 시간은 떡의 소재로 사용되는 증자된 원료의 용량에 따라 그 시간이 달라질 수 있다.According to a preferred embodiment of the present invention, it is characterized in that the powder is increased without being pulverized. Due to the fact that it is not powdered, it is possible to change the texture using charcoal rice. Through the step of punching the ingredients increased in this way, it acquires a face as a rice cake. Punching can be carried out in the usual way. It can be performed for 10 seconds to 3 minutes. However, the punching time may vary depending on the capacity of the increased raw material used as a rice cake material.
펀칭은 떡의 맛과 식감을 좌우할 수 있는 것으로서 본 발명의 바람직한 구현예에 따르면, 펀칭이 부족하게 되면 찰보리쌀의 거칠기와 찹쌀의 식감이 너무 거칠어서 식감이 바람직하지 않다. 그렇지만, 너무 과도하게 펀칭이 이루어지게 되면 찰보리쌀의 형태가 완전하게 부서지고 찹쌀과 함께 혼합되어 너무 찐득이는 문제가 있고 식감이 현저하게 저하되며, 특히 찰보리쌀의 알갱이가 씹히는 독특한 효과를 기대할 수 없다. 바람직하게는 으깨기 비율이 30-70%가 바람직하다. Punching can influence the taste and texture of the rice cake, and according to a preferred embodiment of the present invention, when the punching is insufficient, the texture of the charcoal rice and the texture of glutinous rice are too rough, which is undesirable. However, if the punching is done too excessively, the shape of the charcoal rice is completely broken and mixed with glutinous rice, so there is a problem that it becomes too steamed and the texture is significantly reduced, and in particular, the unique effect of chewing the grains of the charcoal rice can be expected. none. The crushing ratio is preferably 30-70%.
본 발명에 따르면, 상기와 같이 펀칭된 재료는 성형기에 넣고 성형하는 단계를 거쳐서 찰보리 찹쌀떡을 제조할 수 있다. 여기서 떡의 성형은 통상의 방법으로 필요한 크기와 형태로 성형하여 제조할 수 있다. According to the present invention, the material punched as described above can be manufactured in a shaping machine by performing a step of molding in a molding machine. Here, the molding of the rice cake can be produced by molding into a required size and shape in a conventional manner.
제조된 찰보리 찹쌀떡은 곧바로 포장할 수 있는데, 포장은 진공포장 방식으로 시행될 수 있다.The prepared glutinous rice cake can be packaged immediately, but the packaging can be carried out by vacuum packaging.
본 발명의 바람직한 구현예에 따르면, 펀칭된 재료를 성형기에 넣고 성형하는 단계에서는 추가적으로 펀칭된 재료에 떡의 소를 성형기에 넣고 성형할 수 있다.According to a preferred embodiment of the present invention, in the step of putting the punched material into a molding machine, a cow of rice cake may be additionally put into the molding machine and molded.
본 발명의 바람직한 구현예에 따르면, 상기와 같은 찰보리 찹쌀떡의 제조 과정세서 추가적인 첨가성분으로 쑥이나 아마씨 중에서 선택된 하나 이상을 혼합하여 제조할 수 있다.According to a preferred embodiment of the present invention, it may be prepared by mixing one or more selected from mugwort or flaxseed as an additional additive in the manufacturing process of the above-described glutinous rice cake.
또한, 통상의 첨가제로서 소금, 설탕 등을 혼합하여 제조할 수 있다.In addition, it can be prepared by mixing salt, sugar, and the like as a common additive.
본 발명의 바람직한 구현예에 따르면, 찰보리 찹쌀떡은 그 자체로서 식감이 우수한 떡으로서 건강식으로 널리 섭취될 수 있고, 간식용이나 기호식품용으로 섭취할 수 있다. 또한, 추가적으로 찰보리 찹쌀떡의 표면에 바람직한 구성의 고물을 묻혀서 제조될 수도 있다.According to a preferred embodiment of the present invention, chalboree glutinous rice cake is itself a rice cake with excellent texture and can be widely consumed as a healthy food, and can be consumed for snacks or preference foods. In addition, it may be prepared by additionally depositing a desired composition on the surface of the glutinous rice cake.
본 발명에 따라 제조된 찰보리 찹쌀떡은 펀칭 과정에서 그 찰보리 찹쌀떡 내에 함유되는 찰보리쌀의 알갱이가 완전하게 부서지지 아니하고 알갱이 형태의 식감을 그대로 간직한 채 함유되어 있게 된다. 따라서 그 찰보리쌀의 알갱이가 터지는 듯한 식감을 주면서 찹쌀의 지나치게 찐득한 식감과 상쇄되는 매우 우수한 식감을 발휘할 수 있다.The glutinous rice cake made according to the present invention does not completely break the grains of the chalboree rice contained in the glutinous rice cake during the punching process, and contains the grain-like texture as it is. Therefore, it is possible to exert a very good texture, which is offset by the excessively thick texture of glutinous rice, while giving the texture that the granules of the charcoal rice explode.
다만, 찰보리쌀의 경우 찹쌀과 적절하게 혼합되어 융화된 상태에서 바람직한 조화를 이루기 때문에 거친 느낌 없이 맛이 우수한 효과가 있다.However, in the case of charcoal rice, since it is properly mixed with glutinous rice to form a desirable harmony in a melted state, it has an excellent taste without rough feeling.
또한, 본 발명에 따라 제조되는 찰보리 찹쌀떡은 기존의 떡에 비해 보리가 풍부하게 함유되어 있어서 보리 특유의 구수함이 더해지고 맛과 풍미가 우수하다. 이와 더불어서, 보리성분으로 인해 영양이 매우 우수하고 건강식으로 널리 사용될 수 있는 효과가 있다.In addition, the barley glutinous rice cake prepared according to the present invention is richer in barley than the traditional rice cake, so that barley's unique softness is added and taste and flavor are excellent. In addition to this, there is an effect that the nutrition of barley is very excellent and can be widely used as a health food.
따라서 본 발명에 따른 찰보리 찹쌀떡은 기존의 찹쌀떡과는 다른 알갱이가 씹히는 독특한 식감과 조화로운 맛, 풍미 등이 더해져서 신개념의 찰보리 찹쌀떡으로 제조될 수 있으며, 맛이 좋으면서도 건강식으로 널리 소비될 수 있을 것으로 기대된다.Therefore, the charcoal glutinous rice cake according to the present invention can be produced as a new concept of chalbolic glutinous rice cake by adding a unique texture, harmonious taste, flavor, etc. that are different from the existing glutinous rice cake, and can be widely consumed as a healthy food with good taste. Is expected.
이하 본 발명을 실시예에 의해 상세하게 설명하겠는바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by examples, but the present invention is not limited by the examples.
실시예 1Example 1
건 찰보리쌀을 15시간가량 물에 불린 다음, 불린 찰보리쌀을 채반에 건져 물기를 뺀다.After soaking the dried charcoal rice for about 15 hours, dry the soaked charcoal rice on a plate and drain the water.
물기를 제거한 찰보리쌀 1kg과 물에 불린 찹쌀 4kg을 혼합하고 소금 40g, 설탕75g, 가공 쑥 1kg을 넣고 골고루 혼합한다.Mix 1 kg of dehydrated charcoal rice and 4 kg of glutinous rice soaked in water, add 40 g of salt, 75 g of sugar and 1 kg of processed mugwort and mix evenly.
혼합된 재료를 분말화하지 않고 그대로 시루에 안치고 45분 동안 증자한 다음, 증자된 재료를 30초간 펀칭한다.The mixed material is not powdered, and the mixture is steamed for 45 minutes, and then the increased material is punched for 30 seconds.
펀칭된 재료를 팥 앙금과 호두를 넣고 배합한 소를 성형기에 넣고 성형 후 포장한다.The punched ingredients are put in a red bean sediment and walnuts, and the blended cows are placed in a molding machine and then packed.
도 1은 이렇게 제조된 찰보리 찹쌀떡의 실제품에 대한 제조 후의 사진이고, 도 2는 이를 절단한 상태를 보여주는 사진이다.FIG. 1 is a photograph after production of the actual product of the glutinous rice cake produced in this way, and FIG. 2 is a photograph showing the cut state.
실시예 2-8Example 2-8
상기 실시예와 동일하게 실시하되 하기 표 1의 조건으로 찰보리 찹쌀떡을 제조한다.It was carried out in the same manner as in the above example, but to prepare a glutinous rice cake with charcoal under the conditions of Table 1 below.
비교예 1-3Comparative Example 1-3
상기 실시예와 동일하게 실시하되 하기 표 1의 조건으로 찰보리 찹쌀떡을 제조한다.It was carried out in the same manner as in the above example, but to prepare a glutinous rice cake with charcoal under the conditions of Table 1 below.
실험예Experimental Example
상기 실시예와 비교예에서 제조된 떡을 섭취한 후 각각의 맛을 비교 분석하였다. After eating the rice cake prepared in the above Examples and Comparative Examples, each taste was compared and analyzed.
평가기준은 하기 표에서, 식감, 알갱이 씹힘성, 조화로운 맛은 각각 가장 우수한 경우를 10으로 하고 나쁜 경우를 0으로 하여 평가하였다. 여기서 알갱이 씹힘성은 단순하게 씹히는 느낌이 아니라 떡을 먹을 때 전체적으로 거부감 없이 식감이 좋은 상태로 알갱이가 터지는 듯 씹히는 느낌과 좋은 식감을 주는 경우를 우수한 것으로 평가하였다.The evaluation criteria were evaluated in the following table, with the texture, graininess, and harmonious taste being set to 10 for the best case and 0 for the bad case. Here, the chewiness of the grains was evaluated to be excellent in that it is not a simple feeling of chewing, but a good feeling of chewing and a good texture when the rice cake is eaten with a good texture without rejection.
전체 맛 평가는 평가 항목의 평가치를 평균하여 반올림한 것이다.The overall taste evaluation is a rounded average of the evaluation items.
평가 그룹은 떡에 대한 선호도가 높고 맛의 평가를 지속적으로 해왔던 성인 남 5명, 여 15명 등 총 20명을 대상으로 하여 각기 떡을 섭취하게 한 다음 위 평가기준으로 평가하고, 그 평가치를 평균하여 반올림한 수치로 표기한 것이다.The evaluation group targeted a total of 20 people, including 5 males and 15 females, who had high preference for rice cakes and continued to evaluate tastes, and then each of them was consumed with rice cakes and evaluated using the above evaluation criteria. It is expressed as an average rounded number.
상기 관능실험 결과, 찰보리쌀이 찹쌀에 비해 상대적으로 너무 과량 첨가되는 비교예 1의 경우에는 매우 거친 식감으로 인해 식감이 상대적으로 낮은 것으로 평가되었다. 반면에 찰보리쌀이 너무 적게 사용된 경우는 기존의 찹쌀떡과 별반 차이가 없어서 다른 것에 비해 상대적으로 식감 개선의 효과가 낮았다. 다만, 찰보리쌀을 그대로 적용한 경우는 전혀 사용하지 않은 경우인 비교예 4에 비해 상대적으로 우수한 식감을 나타내는 것으로 확인되었다.As a result of the sensory test, in the case of Comparative Example 1 in which the charcoal rice was relatively excessively added compared to the glutinous rice, the texture was relatively low due to the very rough texture. On the other hand, when too little chalborice was used, there was no difference from the existing glutinous rice cake, so the effect of improving the texture was relatively low compared to the others. However, when it was applied as it was, it was confirmed that it exhibited a relatively excellent texture compared to Comparative Example 4, which was not used at all.
Claims (10)
It is made by punching rice cake ingredients that have been increased without being powdered by mixing the soaked rice and glutinous rice soaked in water, but the glutinous rice cake is made with mixed grains in the glutinous rice cake.
The method according to claim 1, Chambori glutinous rice cake containing 5-40% by weight of soaked rice and 95-60% by weight of glutinous rice soaked in water.
The method according to claim 1, Charcoal glutinous rice cake further containing mugwort in an amount of 3-30% by weight relative to the total weight.
The method according to claim 1, Charcoal glutinous rice cake additionally containing roasted flaxseed in an amount of 0.1 to 10% by weight relative to the total weight.
The charcoal glutinous rice cake according to any one of claims 1 to 4, comprising a cow mixed with red bean sediment and walnut.
물에 불린 찰보리쌀의 물기를 제거하는 단계;
물기가 제거된 물에 불린 찰보리쌀과 별도로 준비된 물에 불린 찹쌀을 혼합하는 단계;
혼합된 재료를 분말화하지 않고 그대로 증자시키는 단계;
증자된 재료를 펀칭하는 단계; 및
펀칭된 재료를 성형기에 넣고 성형하는 단계
를 포함하는 찰보리 찹쌀떡의 제조방법.
Step of drying dried barley rice in water for 6-24 hours;
Removing water from the charcoal rice soaked in water;
Mixing chalborough rice soaked in water with the prepared water and glutinous rice soaked in water prepared separately;
Increasing the mixed material as it is without powdering;
Punching the increased material; And
Step of putting the punched material into a molding machine and molding
Method of manufacturing a glutinous rice cake containing chamboli.
The method according to claim 6, In the step of mixing the water and the glutinous rice soaked in the prepared water separately from the chalborough rice soaked in water is removed from the water 5 to 40% by weight of chalborice rice and glutinous rice glutinous rice to mix 95-60% by weight Method of manufacturing glutinous rice cake.
The method according to claim 6, In the step of mixing the chamboli rice soaked in water and the glutinous rice soaked separately prepared in water, the method of manufacturing the chamboli glutinous rice cake additionally mixing mugwort with a content of 3-30 wt% based on the total weight.
The method according to claim 6, In the step of mixing the chamboli rice soaked in water and the prepared glutinous rice soaked separately from the water, the method of manufacturing a charcoal glutinous rice cake additionally mixing roasted flaxseed in an amount of 0.1-10% by weight relative to the total weight.
10. The method according to any one of claims 6 to 9, wherein the glutinous rice cake is prepared using a mixture of red bean sediment and walnut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180150485A KR20200064393A (en) | 2018-11-29 | 2018-11-29 | Glutinous Rice Cake including Glutinous Barley and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180150485A KR20200064393A (en) | 2018-11-29 | 2018-11-29 | Glutinous Rice Cake including Glutinous Barley and its preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20200064393A true KR20200064393A (en) | 2020-06-08 |
Family
ID=71089500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180150485A KR20200064393A (en) | 2018-11-29 | 2018-11-29 | Glutinous Rice Cake including Glutinous Barley and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20200064393A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102309409B1 (en) * | 2021-04-08 | 2021-10-06 | 김창섭 | The method of manufacture of manggae rice cake containing barley and it's manggae rice cake |
| KR20220127622A (en) | 2021-03-11 | 2022-09-20 | 강지현 | Manufacturing method of rice cake containing acorns |
| KR102474877B1 (en) | 2022-09-14 | 2022-12-07 | 만선영어조합법인 | Traditional glutinous rice cake manufacturing method using high temperature and high pressure |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101646367B1 (en) | 2014-10-30 | 2016-08-05 | 한국제과제빵협동조합 | composition of glutinous rice cake containing barley and manufacturing method of glutinous rice cake using it |
| KR101727795B1 (en) | 2015-01-09 | 2017-04-17 | 이호성 | Koream traditional tteok with waxy barley and the production method therof |
-
2018
- 2018-11-29 KR KR1020180150485A patent/KR20200064393A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101646367B1 (en) | 2014-10-30 | 2016-08-05 | 한국제과제빵협동조합 | composition of glutinous rice cake containing barley and manufacturing method of glutinous rice cake using it |
| KR101727795B1 (en) | 2015-01-09 | 2017-04-17 | 이호성 | Koream traditional tteok with waxy barley and the production method therof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220127622A (en) | 2021-03-11 | 2022-09-20 | 강지현 | Manufacturing method of rice cake containing acorns |
| KR102309409B1 (en) * | 2021-04-08 | 2021-10-06 | 김창섭 | The method of manufacture of manggae rice cake containing barley and it's manggae rice cake |
| KR102474877B1 (en) | 2022-09-14 | 2022-12-07 | 만선영어조합법인 | Traditional glutinous rice cake manufacturing method using high temperature and high pressure |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20200064393A (en) | Glutinous Rice Cake including Glutinous Barley and its preparing method | |
| KR20150134123A (en) | Bread including seaweeds and method for producing thereof | |
| KR101505737B1 (en) | Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake | |
| KR101428862B1 (en) | Brown rice citron flakes and manufacturing method thereof | |
| KR100723558B1 (en) | Manufacturing method of black glutinous rice and the product obtained therefrom | |
| KR101149628B1 (en) | A manufacturing method of a gangjeong containing the powder of a citron and the gangjeong made by the method | |
| KR20190112702A (en) | Bar rice cake containing ddeokgalbi and preparing method thereof | |
| KR101585188B1 (en) | Method For Manufacturing Dried Persimmon Rice Cake Containing Ripe Persimmon | |
| KR100567571B1 (en) | Scorched rice snack and manufacturing method thereof | |
| KR101617245B1 (en) | Manufacturing method of nutrient-enhanced tteok and nutrient-enhanced tteok | |
| CN1125521A (en) | Brown rice cracker and its processing technology | |
| US3162535A (en) | Preparation of directly consumable food ration wheat products | |
| JPH1132706A (en) | Rice flour and production of processed food using the same | |
| KR20190057515A (en) | The manufacturing method for bread containging much embryo bud of rice and using goat's milk | |
| JPH01502476A (en) | Products such as flour, bread, and milk made from sweet potatoes, casaba, edible arum, amaranth, yam, and lotus | |
| KR20180128772A (en) | Composition for hot dog and method for preparing hot dog using the same | |
| KR20110138127A (en) | Process for preparing rice-cake using figures | |
| KR20210014871A (en) | Manufacturing method of cereal bar comprising stockfish | |
| KR20190083188A (en) | Manufacturing method for glutinous rise cake using embryo bud of rice | |
| KR101617012B1 (en) | Boiled fish paste including capsosiphon fulvescens and tunas, and manufacturing method thereof | |
| KR20190083187A (en) | Manufacturing method for glutinous rise cake using baked adzuki bean | |
| KR100607915B1 (en) | Pine Nut Soup with Dough Flakes Including Mulberry Leaves and Manufacturing Process thereof | |
| KR102429554B1 (en) | Production method of tteok for Tteokguk using tetrastichum as major constituents | |
| KR102398679B1 (en) | A process for the preparation of garaetteok hot dog and a garaetteok hot dog prepared therefrom | |
| KR101646900B1 (en) | Wild vegetables potato cake and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal |