KR20210111995A - Manufacturing method for konjak rice cake having sausage in center portion and konjak rice cake having sausage in center portion manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a sausage and rice cake with konjac and a sausage and rice cake with konjac manufactured thereby. The method for manufacturing a sausage and rice cake with konjac according to the present invention comprises: a rice cake ingredient preparing step of preparing ingredients to manufacture a rice cake for covering a sausage (S100); a rice soaking step of washing and soaking rice (S200); a rice flour manufacturing step of manufacturing rice flour by pulverizing the soaked rice (S300); a rice cake ingredient mixture manufacturing step of manufacturing a rice cake ingredient mixture by mixing salt, the konjac, sugar, purified water, and tapioca starch with the rice flour (S400); a rice cake ingredient mixture aging step of storing and aging the rice cake ingredient mixture (S500); a rice cake ingredient mixture steaming step of supplying steam to the aged rice cake ingredient mixture, heating the same with the steam, and steaming the same (S600); a rice cake ingredient mixture punching step of applying pressure to the steamed rice cake ingredient mixture and punching the same (S700); a sausage preparing step of coating a surface of the sausage with oil after preparing the sausage (S800); and a molding step of manufacturing the sausage and rice cake by allowing the punched rice cake ingredient mixture to cover the sausage on which the oil is coated (S900). The sausage and rice cake with konjac according to the present invention by the composition is provided to consist of a structure of covering the surface of the sausage with the rice cake, thereby allowing a consumer to eat the rice cake and the sausage at once and allowing the consumer to feel different tastes at the same time to satisfy a taste and preference at the same time.

Description

Konjac stuffed rice cake manufacturing method and konjac stuffed rice cake manufactured thereby

The present invention relates to a method for producing konjac stuffed rice and to the konjac stuffed rice cake prepared thereby, and more particularly, by configuring the surface of the sausage in a structure in which the rice cake wraps, the rice cake and the sausage can be eaten at the same time, and different tastes can be felt at the same time. The present invention relates to a method for producing konjac stuffed rice that can satisfy taste and preference at the same time, and to a konjac stuffed rice cake prepared thereby.

In general, rice cake is a generic term for food made by steaming, boiling, or steaming and kneading grain flour as it is. With various names and shapes such as dumplings and rice cakes with red bean paste, it is a traditional food that cannot be missed in Korea for congratulations and ceremonies and various events. However, with the rapid industrialization and westernization of lifestyles and eating habits, the consumption of rice cakes is decreasing as dining out and snack options are diversified.

Recently, a lifestyle that pursues a healthy body and mind away from busy daily life and instant food, or well-being culture, which is a cultural code, is a social boom.

Therefore, recently, rice cake is known as a food with a small volume and high calorific value, and as a healthy food or diet food, it is a trend that is often used as a meal substitute or snack at home or outside. In line with this trend, products with excellent taste and fragrance have been developed and are being used as important food for the elderly as well as men and women regardless of age or gender.

On the other hand, konjak is a bulbous plant of the Taro family, native to India, and generally refers to a bore. Konjac contains a large amount of glucomannan, and glucomannan absorbs water well and swells to form a high-viscosity colloid. It is called edible konjac (konjac paste).

Mannan is known to play a role in lowering cholesterol levels, and glucomannan in konjac is mainly composed of water and dietary fiber. It does not have digestive enzymes, so it cannot be digested in the digestive system. Not only is it known to be good for dieting, but it is also attracting attention in the diet market because of its low calorie and high satiety at 9kcal per 100g.

The general nutritional components of konjac are 1.47 g of carbohydrate, 0.06 g of protein, 0 g of fat, 1.28 g of sugar, and 0 mg of sodium. With the development of well-being, consumption as snacks, desserts, and diet foods is gradually increasing.

Accordingly, the present inventors are trying to produce rice cakes with enhanced nutritional components and consumed as snacks, desserts, and diet foods. It was confirmed that it was excellent and could satisfy the preference of consumers, and the present invention was completed.

Domestic Registered Patent No. 10-1974061 (Registered on April 24, 2019) Domestic Registered Patent No. 10-1454600 (Registered on October 20, 2014) No. 20-1998-061961 for domestic public use (published on November 16, 1998)

The present invention relates to a method for producing a konjac beef tteok that can satisfy both taste and preference by simultaneously eating rice cake and sausage and simultaneously feeling different tastes by configuring the surface of the sausage in a structure in which the rice cake wraps, and the konjac prepared thereby They are offering soybean paste.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The manufacturing method of konjac stuffed rice according to the present invention includes a rice cake material preparation step (S100) of preparing ingredients for manufacturing a rice cake wrapping a sausage; Rice soaking step called after washing the rice (S200); A rice flour manufacturing step (S300) of pulverizing the soaked rice to produce rice flour; A rice cake material mixture manufacturing step of preparing a rice cake material mixture by mixing salt, konjac, sugar, purified water and tapioca starch with the rice flour (S400); A rice cake material mixture aging step of storing and aging the rice cake material mixture (S500); A rice cake material mixture steaming step (S600) of supplying steam to the aged rice cake material mixture and heating it with steam (S600); A rice cake material mixture punching step of punching by applying pressure to the steamed rice cake material mixture (S700); A sausage preparation step of applying oil to the surface of the sausage after preparing the sausage (S800); And it comprises a molding step (S900) of forming the punched rice cake material mixture to wrap the oil-coated sausage to produce a stuffed rice cake.

In the rice cake material preparation step (S100), the material may be rice, salt, konjac, sugar, purified water and tapioca starch.

In the rice soaking step (S200), the rice is washed and mixed in a weight ratio of 5 to 15 parts by weight of parsley juice and 80 to 100 parts by weight of purified water with respect to 100 parts by weight of the washed rice, and then immersed for 1 to 3 hours. can be called

In the rice cake material mixture manufacturing step (S400), the rice cake material mixture is 8 to 16 parts by weight of rice flour, 0.05 to 0.25 parts by weight of salt, 0.1 to 1 parts by weight of konjac, 0.1 to 0.6 parts by weight of sugar, 7 to 14 parts by weight of purified water and Tapioca starch may be mixed in a weight ratio of 0.1 to 0.8 parts by weight.

The aging of the rice cake material mixture in the rice cake material mixture aging step (S500) may be performed by storing the rice cake material mixture at a temperature of 3 to 7° C. for 10 to 20 hours.

The steam supplied to the pressure steamer in the steaming step (S600) of the rice cake material mixture ^{may be heated at a pressure of 2 to 3 kgf/cm 2} and a temperature of 120 to 130° C. for 30 to 100 minutes.

In the forming step (S900), the cow cake may be manufactured by mixing and molding in a weight ratio of 20 to 30 parts by weight of the punched rice cake material mixture and 70 to 80 parts by weight of the sausage.

In addition, the present invention includes a konjac sotte prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The konjac beef tteok according to the present invention has a structure in which the surface of the sausage is covered with the rice cake, so that the rice cake and the sausage can be eaten at the same time, and different tastes can be felt at the same time, thereby satisfying taste and preference at the same time.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining a method of manufacturing konjac sotteok according to the present invention.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, it will be described in more detail with respect to the manufacturing method of the konjac stuffed rice according to the present invention.

1 is a flowchart for explaining a method of manufacturing konjac sotteok according to the present invention.

Referring to Figure 1, the manufacturing method of the konjac sotteok according to the present invention is a rice cake material preparation step (S100), a rice soaking step (S200), a rice flour manufacturing step (S300), a rice cake material mixture manufacturing step (S400), a rice cake material mixture It includes an aging step (S500), a steaming step (S600) of a rice cake material mixture, a punching step (S700) of a rice cake material mixture, a sausage preparation step (S800) and a forming step (S900).

1. Rice cake material preparation step (S100)

The rice cake material preparation step (S100) is a step of preparing the ingredients for manufacturing the rice cake wrapping the sausage.

In the rice cake material preparation step (S100), the material may be rice, salt, konjac, sugar, purified water and tapioca starch.

The konjac contains a large amount of glucomannan, and it is known that mannan plays a role in lowering cholesterol levels, and glucomannan in konjac is mainly composed of water and dietary fiber. It is not only known to be good for constipation or dieting by stimulating the intestines, but also has a very low calorie content of 9kcal per 100g and a high feeling of satiety, attracting attention in the diet market.

The tapioca starch enables konjac buckwheat to maintain viscosity and elasticity for a long time due to its high viscosity, and also has economic advantages because it is cheaper than conventional starches such as corn starch.

That is, the tapioca starch refers to vegetable starch (=starch) collected from the root of cassava, and the root of cassava contains 20-30% of starch. to make tapioca. As an important edible resource in Southeast Asia, it is used to make starch sugar, caramel, and confectionery, and is also used as a textile paste. Since it is characterized in that it has a very good viscosity enough to be used as a textile paste, in the present invention, it provides viscosity and elasticity that can replace conventional corn starch or rice flour starch by using this viscosity, and has a chewy and moist texture. Konjac stuffing can be prepared.

On the other hand, in the rice cake material preparation and measurement step (S100), in addition to the above ingredients, acorn powder may be further prepared to enhance the texture and nutritional components of the cow rice cake. The acorn powder is prepared by the following manufacturing method. this can be used

First, the acorns can be prepared and then washed.

In the above step, the acorns may be directly harvested or commercially available acorns may be used, and the washing of the acorns may be performed by removing foreign substances adhering to the surface of the acorns using purified water.

Next, the skins of the washed acorns may be removed.

The removal of the washed acorn shells in the above step may be performed by removing the shells of the acorns with a machine such as a dedicated peeler.

Next, the acorns from which the skin has been removed may be immersed in the mixed solution.

In the above step, it is possible to prevent the acorns from being discolored or easily deteriorated in a later process by immersing the acorns from which the skins have been removed in the mixed solution, and the mixed solution may be made of grape juice, lemon juice and bamboo salt water.

In addition, in the above step, the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and helps to improve memory. It is effective in preventing colds and headaches, and the bamboo salt water can sterilize the acorns to prevent them from easily rotting.

In addition, the lemon juice and bamboo salt water can prevent the acorns from discoloring over time, and the mixed solution is prepared by mixing 1 part by weight of grape juice, 1 part by weight of lemon juice, and 4 parts by weight of bamboo salt solution, The bamboo salt water may have a concentration of 1 to 3% by weight.

In addition, in the above step, the acorns from which the skin has been removed may be immersed in a mixed solution and maintained at a temperature of 20 to 25° C. for 50 to 100 minutes.

Then, after taking out the acorns immersed in the mixed solution, the acorns may be steamed with steam.

In the above step, the acorns impregnated with the components of grape juice, lemon juice, and bamboo salt water are mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are cinnamon powder 15 to 25 parts by weight and 5 to 15 parts by weight of sugar are mixed, and heated in a steamer with steam at 120 to 130° C. for 20 to 40 minutes and steamed.

In the above step, the cinnamon powder enhances immunity and promotes blood circulation to help prevent vascular diseases, and has food poisoning prevention, sterilization and insecticidal effects, and the sugar enhances the surface gloss and sugar content of immersed acorns, and has an antiseptic effect. Storage can be improved.

Next, it may be dried after grinding the steamed acorns.

In the above step, it is possible to improve the drying efficiency of the acorns by grinding the steamed acorns into a large particle state and then drying them. For example, after grinding the acorns to a size of 0.5 to 2 mm, the pulverized acorns may be carried out by drying at 30 to 35° C. for 20 to 30 hours.

Next, acorn powder can be prepared by pulverizing the dried acorns.

In the above step, an acorn powder having a particle size in the range of 10 to 250 mesh can be prepared by pulverizing the dried acorns using a known grinder.

2. Rice soaking step (S200)

The rice soaking step (S200) is a step called after washing the rice.

In the rice soaking step (S200), the rice is washed in purified water and then soaked in purified water and water parsley juice so that the useful components of the water parsley contained in the water parsley juice penetrate into the rice.

That is, in the rice soaking step (S200), the rice is washed, and after mixing in a weight ratio of 5 to 15 parts by weight of parsley juice and 80 to 100 parts by weight of purified water with respect to 100 parts by weight of the washed rice, 1 to 3 hours It can be called while immersed, but if the soaking of the washed rice is performed below the lower limit range, a problem that the rice is not sufficiently soaked may occur, and when it is performed in excess of the upper limit range, the rice is excessive It may cause a problem of deterioration of physical properties.

In the rice soaking step (S200), the water parsley juice juice prepared by the following manufacturing method may be used.

In order to prepare the water parsley juice, first, the water parsley is prepared and washed clean in water, and then the washed water parsley can be divided into equal parts and cut, for example, the water parsley is cut into 2 to 4 equal parts. can be

The water parsley has a sweet, spicy, and cool taste, and is rich in various vitamins and minerals and fibers that are good for the body, so it is an alkaline food that has a good effect in detoxifying and purifying the blood.

In addition, the water parsley contains a large amount of vitamins A, B1, B2, and C, and is rich in minerals and fibers such as protein, iron, calcium, and phosphorus to purify the blood, eliminate thirst, and lower heat. Water parsley has a unique fragrance on the leaves and stems, and is widely used as an auxiliary material for herbs and soups. Water parsley is good for detoxifying, excreting heavy metals, improving liver function, relieving hangover, preventing constipation, and preventing high blood pressure.

Next, the cut water parsley may be immersed in a mixed solution of grape juice, lemon juice and bamboo salt water.

In the above step, the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and helps to improve memory. , headache, etc., the lemon juice and bamboo salt water can prevent water parsley from discoloring over time, and the mixed solution is 2 parts by weight of grape juice, 2 parts by weight of lemon juice, and 3 parts by weight of bamboo salt water. It is prepared by mixing, and the salt solution may be bamboo salt solution having a concentration of 1 to 3 wt%.

In the above step, the cut water parsley may be immersed in a mixed solution of grape juice, lemon juice and bamboo salt, and then maintained at a temperature of 20 to 25° C. for 10 to 30 minutes.

Next, the water parsley immersed in the mixed solution of the grape juice, lemon juice and bamboo salt water may be separated and then steamed.

In the above step, the water parsley impregnated with the components of grape juice, lemon juice, and bamboo salt water is mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are cinnamon powder 10 to 20 parts by weight and 5 to 10 parts by weight of sugar are mixed, and steaming may be performed by steaming with steam at 130 to 150° C. for 10 to 30 minutes in a steamer.

In the above step, the cinnamon powder increases immunity and promotes blood circulation to help prevent vascular diseases, and has food poisoning prevention and sterilization and insecticidal effects, and the sugar has an antiseptic effect, so it can improve storage properties.

Then, the steamed water parsley can be compressed to prepare a water parsley juice.

In the above step, ^{by pressing the steamed water parsley at a pressure of 7 to 9 kgf/cm 2} and squeezing it, it is possible to prepare a water parsley juice in which the useful components of the water parsley are sufficiently leached.

3. Rice flour manufacturing step (S300)

The rice flour manufacturing step (S300) is a step of producing rice flour by grinding the soaked rice.

In the rice flour manufacturing step (S300), the soaked rice is sieved to remove moisture by gravity for 1 to 3 hours, and after drying the rice from which the moisture has been removed using a dryer, the dried rice is pulverized with a mill. Thus, it is possible to prepare rice flour having a particle diameter of 100 to 300 mesh.

At this time, the soaked rice is sieved to remove moisture, and the rice from which the moisture has been removed is heat-treated in a constant temperature dryer at 50 to 55° C. for 3 to 5 hours, and then air-dried at a temperature of 18 to 22° C. and 100 to 300 Rice flour may be prepared by milling with a mill to which a mesh sieve is attached, and the moisture content of the rice flour may be in the range of 13 to 15%.

4. Rice cake material mixture manufacturing step (S400)

The rice cake material mixture manufacturing step (S400) is a step of preparing a rice cake material mixture by mixing salt, konjac, sugar, purified water and tapioca starch with the rice flour.

In the rice cake material mixture manufacturing step (S400), the rice cake material mixture is 8 to 16 parts by weight of rice flour, 0.05 to 0.25 parts by weight of salt, 0.1 to 1 parts by weight of konjac, 0.1 to 0.6 parts by weight of sugar, 7 to 14 parts by weight of purified water and Tapioca starch may be mixed in a weight ratio of 0.1 to 0.8 parts by weight.

On the other hand, in the rice cake material mixture preparation step (S400), acorn powder may be further included to enhance the taste and flavor of the prepared sotteok, and the acorn powder is 30 to 50 parts by weight based on 100 parts by weight of the total konjac content. may be included as

5. Rice cake material mixture ripening step (S500)

The rice cake material mixture aging step (S500) is a step of storing and aging the rice cake material mixture.

In the rice cake material mixture aging step (S500), the physical properties of the rice cake material mixture can be softened by aging the rice cake material mixture. This can be done by storage at temperature for 10 to 20 hours.

6. Steaming step of rice cake material mixture (S600)

The steaming step (S600) of the rice cake material mixture is a step of steaming by supplying steam to the aged rice cake material mixture by heating with steam.

For example, in the steaming step (S600) of the rice cake material mixture, the aged rice cake material mixture may be put into a pressure steamer and then steam may be supplied to steam, and the steam supplied to the pressure steamer is 2 to 3 kgf/cm ² It can be steamed by heating the aged rice cake material mixture with steam by heating for 30 to 100 minutes at a pressure of 120 to 130 ℃ temperature.

7. Punching step of rice cake material mixture (S700)

The rice cake material mixture punching step (S700) is a step of punching by applying pressure to the steamed rice cake material mixture.

In the rice cake material mixture punching step (S700), when the steamed rice cake material mixture is small, it can be performed by applying pressure by hand (kneading) or punching using a known kneader according to the amount of dough. .

8. Sausage preparation step (S800)

The sausage preparation step ( S800 ) is a step of applying oil to the surface of the sausage after preparing the sausage.

In the sausage preparation step ( S800 ), oil may be applied to the surface of the sausage in order to enhance the flavor of the prepared cow rice cake, and the oil may be used as the oil matured silkworm powder processing oil.

The silkworm aged powder processed oil can be prepared by using the mature silkworm larvae powder and silkworm pupa matured powder, the silkworm (Bombyx mori L) is a larva of the silkworm mori family (Bombycidae). It has been used as a folk medicine for malnutrition, pulmonary tuberculosis, flu, ichthyosis, and stroke since ancient times. In the past, it was mainly used only in the silk yarn industry, but with the recent development of the domestic functional food market and life science technology, it is also treated as a cosmetic, food, medical material, etc.

In addition, silkworm has a high nutritional value because it is rich in protein, free amino acids, monounsaturated or polyunsaturated fatty acids, minerals, fiber and deoxynojirimycin, and inhibits active oxygen, improves hyperlipidemia, and liver toxicity. Prevention and blood sugar lowering studies have been reported.

In the present invention, the silkworm aged powder processed oil may be used silkworm aged powder processed oil prepared by the following manufacturing method.

First, in order to prepare the silkworm matured powder processed oil, silkworm larvae matured powder and silkworm pupa matured powder may be prepared.

The mature silkworm larvae powder may use the silkworm larvae aged powder prepared by the following manufacturing method.

First, after preparing the silkworm larvae, the silkworm larvae may be washed.

In the above step, the silkworm larvae may be larvae before pupation, for example, the silkworm larvae may be the silkworm larvae of the third day of the fifth instar, and the washing of the silkworm larvae is the prepared silkworm larvae at 45 to 50°C. By immersing the prepared silkworm larvae in 1 to 3 (w/w)% sodium bicarbonate (NaHCO ₃ ) solution maintained at a temperature for 10 to 30 minutes, the surface of the prepared silkworm larvae can be washed.

In the above step, by washing the prepared silkworm larvae and removing foreign substances or mulberry leaves remaining on the surface of the silkworm larvae, the taste of the prepared silkworm-aged powdered processing oil is improved, and the silkworm-aged powdered processing oil is easily corrupted or denatured by foreign substances. it can be prevented

Next, the washed silkworm larvae may be first dried.

In the first drying of the washed silkworm larvae in the above step, the washed silkworm larvae are dried at a temperature of 45 to 50° C. for 10 to 20 hours to first remove moisture remaining in the washed silkworm larvae.

Next, the first dried silkworm larvae may be second dried with hot air.

In the above step, the first dried silkworm larvae may be performed by applying hot air at a temperature of 135 to 140° C. for 50 to 100 minutes.

Then, the second dried silkworm larvae can be pulverized and then aged to prepare a matured silkworm larvae powder.

Grinding of the second dried silkworm larvae in the above step pulverizes the dried silkworm larvae to a particle size of 5 to 10mm, and the aging of the powdered silkworm larvae is 5 to 7 of the powdered silkworm larvae. It can be carried out by storing for 20 to 30 hours at a temperature of ℃.

The aged silkworm pupa powder may be used for the aged powder of silkworm pupa prepared by the following manufacturing method.

First, the silkworm pupae can be prepared and washed and then heated in a bath.

The washing of the silkworm pupa in the above step is by immersing the silkworm pupa in a solution of _{sodium bicarbonate (NaHCO 3} ) at a concentration of 1 to 3 (w / w)% maintained at a temperature of 40 to 45 ° C. for 20 to 40 minutes, The surface of the silkworm pupa can be washed, and the hot water heating of the silkworm pupa is sterilized by immersing the washed pupa in 1 to 1.5% by weight of bamboo salt water heated to a temperature of 90 to 95 ° C. can keep clean.

Next, by drying the silkworm pupa heated in the bath, moisture remaining in the silkworm pupa heated in the bath may be removed.

Drying of the silkworm pupae heated in the bath in the above step may be performed by drying the steamed silkworm pupa heated in the bath by storing it at a temperature of 70 to 75° C. for 20 to 30 hours.

Next, the dried silkworm pupae can be pulverized and powdered.

The pulverization of the dried silkworm pupae in the above step may be pulverized to a particle size of 5 to 10 mm using a known pulverizer.

Subsequently, a mixture may be prepared by mixing the lactic acid bacteria culture solution with the silkworm pupa powder.

In the above step, it may be mixed and mixed in a weight ratio of 10 to 15 parts by weight of the lactic acid bacteria culture solution with respect to 100 parts by weight of the silkworm pupa powder.

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

More specifically, in the above step, the pH of the medium is adjusted to 2.8~3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution using the lactic acid strain isolated from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated After culturing the lactic acid strain at 37-39° C. for 20 to 25 hours using MRS broth (Oxoid, England), ^{it is diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then 10 at 10,000 to 15,000 rpm. Separate the supernatant by centrifugation for ~15 minutes, filter the supernatant with a 0.45 μm syringe filter, and then sterilize 1,000 to 2,000 parts by weight of distilled water with respect to 100 parts by weight of the filtered supernatant By mixing and diluting in a ratio, it is possible to prepare a lactic acid bacteria culture solution.

Next, by aging the mixture consisting of the silkworm pupa powder and lactic acid bacteria culture medium, it is possible to prepare a silkworm pupa ripening powder.

In the above step, the silkworm pupa ripening powder can be prepared by storing and aging the mixture consisting of the silkworm pupa powder and the lactic acid bacteria culture solution at a temperature of 15 to 17° C. for 20 to 30 hours.

Next, it is possible to prepare a silkworm aged powder by mixing the prepared silkworm larvae mature powder and silkworm pupa matured powder.

In the above step, the matured silkworm powder may be mixed in a weight ratio of 40 to 60% by weight of the matured silkworm larvae powder and 40 to 60% by weight of the matured silkworm pupa powder.

Next, it is possible to prepare a mixture by mixing the aged silkworm powder and edible oil.

In the above step, it may be mixed in a weight ratio of 1000 to 2000 parts by weight of cooking oil with respect to 100 parts by weight of the mature silkworm powder.

Subsequently, the mixture of the aged silkworm powder and edible oil may be heated and then aged.

In the above step, the mixture of the aged silkworm powder and edible oil is heated at a temperature of 70 to 80 ℃ for 30 to 60 minutes, and then stored and aged at a temperature of 15 to 20 ℃ for 3 to 5 days, thereby included in the aged silkworm powder Nutrients can be sufficiently leached out.

Next, by filtering the mixture of the aged silkworm-aged powder and edible oil, it is possible to prepare a silkworm-aged powdered processed oil.

In the above step, the aged silkworm powder processed oil can be prepared by filtering the mixture of the aged silkworm powder and edible oil with a filter to remove solids such as the aged silkworm powder. For convenience of description and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

9. Forming step (S900)

The forming step (S900) is a step of manufacturing a stuffed rice cake by molding the punched rice cake material mixture to wrap the oil-coated sausage.

In the forming step (S900), the punched rice cake material mixture may be thinly sliced and then molded to wrap the oil-coated sausage. It may be manufactured by molding in a weight ratio of 70 to 80 parts by weight of parts and sausages.

Hereinafter, with reference to the accompanying drawings, it will be described in more detail with reference to preferred examples and comparative examples of the method for manufacturing konjac sotteok according to the present invention.

< Example 1 >

First, after preparing rice, salt, konjac, sugar, purified water and tapioca starch, the rice is washed, and 10 parts by weight of water parsley juice and 90 parts by weight of purified water are mixed with respect to 100 parts by weight of the washed rice. Soaked for 2 hours.

Next, the soaked rice was pulverized to prepare rice flour, and 12 parts by weight of rice flour, 0.15 parts by weight of salt, 0.5 parts by weight of konjac, 0.4 parts by weight of sugar, 10 parts by weight of purified water and 0.5 parts by weight of tapioca starch. A material mixture was prepared.

Next, the rice cake material mixture was stored for 15 hours at a temperature of 5° C. and aged, and steam was supplied to the aged rice cake material mixture, heated to steam, and then punched.

Then, after preparing the sausage, silkworm-aged powder processing oil was applied to the surface of the sausage, and the punched rice cake material mixture was wrapped around the surface of the sausage to prepare a stuffed rice cake.

Next, the Sotteok molded product was heated to prepare Sotteok.

< Example 2 >

Sotteok was prepared in the same manner as in Example 1, but in Example 2, acorn powder was further included in a weight ratio of 40 parts by weight with respect to 100 parts by weight of the total konjac content, thereby preparing Sotteok.

< Comparative Example 1 >

After preparing a commercially available sodteok (manufactured by M Company), it was used as a sodteok according to Comparative Example 1.

< Comparative Example 2 >

Sodok was prepared in the same manner as in Example 1, but in Comparative Example 2, unlike Example 1, sotteok was prepared without using konjac, water parsley juice, and silkworm-aged powdered processed oil.

<Result of sensory evaluation>

As described above, sensory evaluation was performed on the taste, aroma, and texture of the stuffed rice cakes according to Examples 1 and 2 and Comparative Examples 1 and 2, and the results are shown in [Table 2] below. The sensory test was conducted for 30 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste incense texture Overall Preference Example 1 8.3 8.4 8.3 8.3 Example 2 8.3 8.4 8.5 8.4 Comparative Example 1 8.1 8.3 8.3 8.2 Comparative Example 2 6.2 6.0 6.1 6.1

Referring to [Table 2], it was found that the taste, aroma, texture, and overall preference of the cow rice cakes prepared in Examples 1 and 2 were superior to those prepared according to Comparative Examples 1 and 2.

In the above, a preferred embodiment of the present invention has been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may express the present invention in other specific forms without changing the technical spirit or essential features. It will be appreciated that this may be practiced. Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (3)

A rice cake material preparation step (S100) of preparing ingredients for manufacturing a rice cake wrapped around a sausage;
Rice soaking step called after washing the rice (S200);
A rice flour manufacturing step (S300) of pulverizing the soaked rice to produce rice flour;
A rice cake material mixture manufacturing step of preparing a rice cake material mixture by mixing salt, konjac, sugar, purified water and tapioca starch with the rice flour (S400);
A rice cake material mixture aging step of storing and aging the rice cake material mixture (S500);
A rice cake material mixture steaming step (S600) of supplying steam to the aged rice cake material mixture and heating it with steam (S600);
A rice cake material mixture punching step of punching by applying pressure to the steamed rice cake material mixture (S700);
A sausage preparation step (S800) of applying oil to the surface of the sausage after preparing the sausage; and
The manufacturing method of konjac sodteok, characterized in that it comprises a molding step (S900) of manufacturing the sotteok by molding the punched rice cake material mixture to wrap the oil-coated sausage.
The method of claim 1,
In the rice cake material preparation step (S100), the ingredients are rice, salt, konjac, sugar, purified water and tapioca starch are prepared,
In the rice soaking step (S200), the rice is washed and mixed in a weight ratio of 5 to 15 parts by weight of parsley juice and 80 to 100 parts by weight of purified water with respect to 100 parts by weight of the washed rice, and then immersed for 1 to 3 hours. is called,
In the rice cake material mixture manufacturing step (S400), the rice cake material mixture is 8 to 16 parts by weight of rice flour, 0.05 to 0.25 parts by weight of salt, 0.1 to 1 parts by weight of konjac, 0.1 to 0.6 parts by weight of sugar, 7 to 14 parts by weight of purified water and Tapioca starch is mixed in a weight ratio of 0.1 to 0.8 parts by weight,
The aging of the rice cake material mixture in the rice cake material mixture aging step (S500) proceeds by storing the rice cake material mixture at a temperature of 3 to 7° C. for 10 to 20 hours,
The steam supplied to the pressure steamer in the steaming step (S600) of the rice cake material mixture is ^{heated at a pressure of 2 to 3 kgf/cm 2} and a temperature of 120 to 130° C. for 30 to 100 minutes,
In the forming step (S900), the sotteok is a method of producing konjac sotteok, characterized in that it is mixed and molded in a weight ratio of 20 to 30 parts by weight of the punched rice cake material mixture and 70 to 80 parts by weight of the sausage.
A konjac stuffed rice cake, characterized in that it is prepared by any one of claims 1 or 2.

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