KR20210153939A - Injeolmi manufacturing method using Gnaphalium affine D. Don - Google Patents
Injeolmi manufacturing method using Gnaphalium affine D. Don Download PDFInfo
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- KR20210153939A KR20210153939A KR1020200070894A KR20200070894A KR20210153939A KR 20210153939 A KR20210153939 A KR 20210153939A KR 1020200070894 A KR1020200070894 A KR 1020200070894A KR 20200070894 A KR20200070894 A KR 20200070894A KR 20210153939 A KR20210153939 A KR 20210153939A
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- KR
- South Korea
- Prior art keywords
- steaming
- mugwort
- glutinous rice
- mixture
- don
- Prior art date
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 떡쑥을 이용하여 그 떡쑥이 가지는 특성을 최대한 활용할 수 있는 인절미 제조방법에 관한 것이다.The present invention relates to a method for manufacturing injeolmi that can utilize the characteristics of rice cakes mugwort to the maximum by using it.
쑥은 국화과에 속하는 다년생 초본식물로서 독특한 향기와 맛을 가지고 있을 뿐만 아니라, 우수한 약리작용으로 인해 예로부터 한방에서는 약재로 이용하고 있다.Mugwort is a herbaceous perennial plant belonging to the Asteraceae family, and not only has a unique scent and taste, but also has been used as a medicinal material in oriental medicine since ancient times due to its excellent pharmacological action.
즉, 쑥은 콜레스테롤을 제거해주고 체내의 노폐물을 제거하여 피를 맑게 함으로써 혈압을 낮춰 고혈압을 개선해주는 효능이 있다.In other words, mugwort has the effect of improving hypertension by lowering blood pressure by removing cholesterol and purifying the blood by removing waste products from the body.
또한, 쑥의 독특한 향기인 치네올이라는 성분은 대장균, 디프테리아균을 죽이거나 발육을 억제하는 효능이 있으며, 소화액의 분비를 왕성하게 해서 소화까지 돕는 작용을 할 뿐만 아니라, 비타민, 미네랄 등이 풍부하여, 간의 해독기능과 지방대사를 원활하게 하여 피로회복 및 체력개선 기능을 한다.In addition, cineol, a unique fragrance of mugwort, has the effect of killing Escherichia coli and diphtheria bacteria or inhibiting the growth, and helps digestion by stimulating the secretion of digestive juices, as well as being rich in vitamins and minerals. , It functions to recover from fatigue and improve physical strength by facilitating liver detoxification and fat metabolism.
또한, 인체 내의 다량의 불포화 지방산이 방사선이나 자외선 등의 영향을 받아 혈액 중의 산소와 결합하여 과산화지질을 만드는 과정에서 노화가 진행되는데 쑥의 탄닌 성분이 과산화지질의 생성을 강력하게 억제하여 세포의 노화를 방지하며, 몸 안의 냉기와 습기를 내보내는 작용을 함으로써 여성의 만성적인 허리, 어깨 통증 및 냉기와 습기를 해소하고 몸을 따뜻하게 해 각종 여성 질환에 탁월한 효능이 있다.In addition, a large amount of unsaturated fatty acids in the human body are affected by radiation or ultraviolet light and combine with oxygen in the blood to form lipid peroxide, which leads to aging. It has an excellent effect on various female diseases by relieving women's chronic back and shoulder pain, cold and moisture, and warming the body by acting to release the cold and moisture from the body.
또한, 쑥은 다량의 섬유질을 함유하고 있어 장의 연동운동과 점액분비를 원활하게 하여 쾌변을 도와주며, 쑥의 혈액순환 기능은 위 점막의 혈행이 개선되도록 함으로써 위장과 장이 튼튼하게 해준다.In addition, mugwort contains a large amount of fiber, which facilitates intestinal peristalsis and secretion of mucus to help with good bowel movements.
이처럼 쑥의 우수한 약리작용으로 인해 예로부터 줄기와 입을 채취하여 그늘에서 건조한 후 약용으로 사용하여 왔을 뿐만 아니라, 떡의 첨가 재료로 널리 사용되어 왔다.As such, due to the excellent pharmacological action of mugwort, stems and mouths have been collected from ancient times, dried in the shade, and used for medicinal purposes as well as being widely used as an additive material for rice cakes.
이와 같은 쑥 중에서 떡쑥(Gnaphalium affine D. Don)은 초롱꽃목 국화과의 쌍덕잎식물의 두해살이풀로서, 한국, 일본, 중국 등 동아시아에 널리 분포한다. 어린순은 나물이나 떡을 만들어 식용하고, 뿌리, 잎, 꽃, 줄기, 열매 등 전초는 약재로 사용되며 서국초(鼠麴草)라 한다. Among these mugworts, Gnaphalium affine D. Don is a biennial plant of the Asteraceae family, and is widely distributed in East Asia such as Korea, Japan, and China. The young shoots are edible by making greens or rice cakes, and the roots, leaves, flowers, stems, and fruits are used for medicinal purposes and are called Seogukcho (鼠麴草).
떡쑥은 플라보노이드(Flavonoid) 배당체 5%, 정유(精油) 0.05%, 불감화물(Unsaponifiable material) 0.58%, 미량의 알카로이드(Alkaloid) 및 스테롤(Sterol), 비타민 B, 카로틴(Carotene), 엽록소, 수지(樹脂주), 지방 등을 함유한다. Mugwort is flavonoid glycoside 5%, essential oil 0.05%, unsaponifiable material 0.58%, trace amount of alkaloid and sterol, vitamin B, carotene, chlorophyll, resin (樹脂), fat, etc.
떡쑥은 한방에서 화담(化痰), 지해(地咳), 거풍한(祛風寒)의 효능이 알려져 있어 해수, 가래, 천식, 기관지염, 감기몸살, 근골동통, 습진 등을 치료하고, 근육통, 요통, 관절염, 타박상, 피부가려움증, 비전염성궤양 및 창상, 혈압강하, 위궤양 등에 사용되고 있다.In oriental medicine, mochi mugwort is known for its medicinal properties, such as hwadam, cough, and wind chill. , arthritis, bruises, skin itchiness, non-infectious ulcers and wounds, blood pressure lowering, gastric ulcer, etc.
이와 같은 떡은 떡쑥 이름의 유래는 잎과 줄기로 떡을 해먹으면 차질다고 해서 붙여진 것으로 전남에서는 과거에 떡쑥을 이용해 인절미 등을 만들어 먹은 문화가 있다. 떡쑥으로 만든 인절미를 ‘제비쑥떡’이라고 한다.This type of rice cake was named because it was said that eating rice cakes with the leaves and stems would cause a problem. Injeolmi made from mochi mugwort is called ‘swallow mugwort rice cake’.
그러나 떡쑥의 잘진 특성 및 향을 충분히 살린 쑥떡을 이용한 인절미 제조 방법은 제공되고 있지 않다.However, there is no method for preparing injeolmi using mugwort rice cake that fully utilizes the fine characteristics and aroma of tteok mugwort.
따라서 본 발명이 해결하고자 하는 과제는 떡쑥의 잘진 특성 및 향을 충분히 살린 쑥떡을 이용한 인절미 제조 방법을 제공하는 것이다.Therefore, the problem to be solved by the present invention is to provide a method for manufacturing injeolmi using mugwort rice cake that fully utilizes the fine characteristics and flavor of mugwort mugwort.
상기 기술적 과제를 달성하기 위하여 본 발명은In order to achieve the above technical problem, the present invention
수세한 찹쌀을 배즙에 6 -12시간 동안 침지하는 단계;immersing the washed glutinous rice in pear juice for 6-12 hours;
상기 침지한 찹쌀을 건져서 물기를 뺀 후 소금을 첨가한 후 분쇄기로 곱게 분쇄하는 단계;removing the soaked glutinous rice, draining the water, adding salt, and then finely pulverizing the glutinous rice with a grinder;
상기 분쇄된 찹쌀가루에 옥수수 가루, 스테비아 분말 및 돼지감자 분말을 첨가한 후 혼합하는 단계;adding corn flour, stevia powder and pork potato powder to the pulverized glutinous rice flour and mixing;
상기 혼합물을 스팀을 이용하여 찌는 1차 찜 단계;a first steaming step of steaming the mixture using steam;
상기 1차 찜 단계가 완료된 혼합물에 배즙, 떡쑥, 쑥을 첨가하는 추가로 찌는 2차 찜 단계:The second steaming step of additional steaming by adding pear juice, mochi mugwort, and mugwort to the mixture in which the first steaming step is completed:
및 상기 2차 찜 단계를 완료된 혼합물을 펀칭기를 이용하여 펀칭하는 성형하는 단계를 포함하는 것을 특징으로 하는 떡쑥을 이용한 인절미 제조 방법을 제공한다.And it provides a method for producing injeolmi using rice cakes, characterized in that it comprises the step of punching the mixture completed in the second steaming step using a punching machine.
상술한 바와 같은 본 발명에 따른 떡쑥을 이용한 인절미 제조방법에 있어서,In the manufacturing method of injeolmi using rice cakes mugwort according to the present invention as described above,
상기 찹쌀 10kg 대비 Compared to the glutinous rice 10kg
상기 소금은 천일염으로 100g, 옥수수 가루 100g, 스테비아 분말 50g, 돼지감자 분말 50g을 사용하여, The salt is 100 g of sea salt, 100 g of corn flour, 50 g of stevia powder, 50 g of pork potato powder,
상기 1차 찜 후 추가되는 배즙은 2.0L, 떡쑥은 1kg, 쑥은 1kg이며,After the first steaming, the amount of pear juice added is 2.0L, 1 kg of rice cakes mugwort, and 1 kg of mugwort,
상기 1차 찜은 15분, 2차 찜은 5분 실시되는 것을 특징으로 한다.The first steaming is characterized in that 15 minutes, the second steaming is performed for 5 minutes.
본 발명에 의하면, 맛과 향이 살아 있고, 식감이 우수하며, 설탕을 사용하지 않아 다이어트 중인 소비자 및 당뇨 등 성인병이 있는 소비자도 먹을 수 있어 떡쑥이 가지는 생리 활성 내지 기능성을 더욱 살릴 수 있다.According to the present invention, the taste and aroma are alive, the texture is excellent, and since it does not use sugar, consumers on a diet and consumers with adult diseases such as diabetes can eat it, so that the physiological activity or functionality of rice cakes can be further utilized.
이하 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 떡쑥과 찹쌀을 이용한 인절미 제조 방법에 관한 것으로서 그 특징을 찹쌀을 침지하여 불릴 때 물을 사용하지 않고 배즙을 사용하여 배즙이 찹쌀이 흡수되어 인공적인 감미가 아닌 천연에 감미를 이용하였으며, 더더욱 설탕을 사용하지 않고 옥수수 가루, 스테비아 분말, 돼지감자 분말을 사용하여 다이어트 중인 소비자 및 당뇨 등 성인병이 있는 소비자도 먹을 수 있어 떡쑥이 가지는 생리 활성 내지 기능성을 더욱 살릴 수 있도록 하였다.The present invention relates to a method for manufacturing injeolmi using rice cakes and glutinous rice, and the feature is that glutinous rice is absorbed by using pear juice without using water when immersing and soaking glutinous rice, so that glutinous rice is absorbed. Moreover, by using corn flour, stevia powder, and pork potato powder without using sugar, consumers who are on a diet and consumers with adult diseases such as diabetes can eat it, so that the physiological activity and functionality of rice cakes can be further utilized.
또한, 본 발명은 찌는 단계를 1차와 2차로 나누고 1차를 완료한 후에 배즙, 떡쑥, 쑥을 넣어 찰진 식감, 향 등 소비자 기호도 더욱 향상시킨 특징을 가진다.In addition, the present invention divides the steaming step into first and second steps, and after completing the first step, pear juice, rice cakes mugwort, and mugwort are added to further improve consumer preferences such as chewy texture and flavor.
이를 구체적으로 설명하면, 본 발명은Specifically, the present invention
수세한 찹쌀을 배즙에 6 -12시간 동안 침지하는 단계;immersing the washed glutinous rice in pear juice for 6-12 hours;
상기 침지한 찹쌀을 건져서 물기를 뺀 후 소금을 첨가한 후 분쇄기로 곱게 분쇄하는 단계;removing the soaked glutinous rice, draining the water, adding salt, and then finely pulverizing the glutinous rice with a grinder;
상기 분쇄된 찹쌀가루에 옥수수 가루, 스테비아 분말 및 돼지감자 분말을 첨가한 후 혼합하는 단계;adding corn flour, stevia powder and pork potato powder to the pulverized glutinous rice flour and mixing;
상기 혼합물을 스팀을 이용하여 찌는 1차 찜 단계;a first steaming step of steaming the mixture using steam;
상기 1차 찜 단계가 완료된 혼합물에 배즙, 떡쑥, 쑥을 첨가하는 추가로 찌는 2차 찜 단계:The second steaming step of additional steaming by adding pear juice, mochi mugwort, and mugwort to the mixture in which the first steaming step is completed:
및 상기 2차 찜 단계를 완료된 혼합물을 펀칭기를 이용하여 펀칭하는 성형하는 단계를 포함하는 것을 특징으로 하는 떡쑥을 이용한 인절미 제조 방법을 제공한다.And it provides a method for producing injeolmi using rice cakes, characterized in that it comprises the step of punching the mixture completed in the second steaming step using a punching machine.
상술한 바와 같은 본 발명에 따른 떡쑥을 이용한 인절미 제조방법에 있어서,In the manufacturing method of injeolmi using rice cakes mugwort according to the present invention as described above,
상기 찹쌀 10kg 대비 Compared to the above 10 kg of glutinous rice
상기 소금은 천일염으로 100g, 옥수수 가루 100g, 스테비아 분말 50g, 돼지감자 분말 50g을 사용하여, The salt is 100 g of sea salt, 100 g of corn flour, 50 g of stevia powder, 50 g of pork potato powder,
상기 1차 찜 후 추가되는 배즙은 2.0L, 떡쑥은 1kg, 쑥은 1kg이며, 상기 1차 찜은 15분, 2차 찜은 5분 실시되는 것을 특징으로 한다.The pear juice added after the first steaming is 2.0L, 1 kg of mugwort, and 1 kg of mugwort, and the first steaming is characterized in that it is carried out for 15 minutes and the second steaming is performed for 5 minutes.
상기 각 성분은 중량 비율 및 시간은 본 발명자들의 다양한 시험에 의해 완성이 된 것으로서 본 발명의 목적을 달성하기 위하여 최적화된 것으로 판단할 수 있다.The weight ratio and time of each component can be determined to be optimized to achieve the object of the present invention as completed by various tests of the present inventors.
본 발명에서 사용되는 스테비아는 수용성 감미료의 하나로 설탕의 300배나 되는 단맛을 내는 스테비오사이드의 원료가 되는 식물이며, 돼지감자는 국화과에 속하는 여러해살이풀로 뚱딴지라고도 생으로 먹으면 식감이 아삭하고 맛이 담담하며, 이눌린’이라는 성분이 많이 함유되어 있어 자연으로부터 오는 ‘천연 인슐린’이라고 불린다.Stevia used in the present invention is one of the water-soluble sweeteners, and it is a plant that is used as a raw material for stevioside, which is 300 times sweeter than sugar. Pork potato is a perennial plant belonging to the Asteraceae family. , inulin', it is called 'natural insulin' because it contains a lot of ingredients.
또한, 본 발명에서는 떡쑥과 쑥을 함께 사용하는 데 이는 향과 식감을 최대한 끌어 올리기 위한 것으로서 양자 함량은 동일한 중량일때가 가장 바람직하다.In addition, in the present invention, mugwort and mugwort are used together, and this is to maximize the flavor and texture, and it is most preferable when the quantum content is the same weight.
또한, 배즙에 찹쌀을 불리는 시간은 6 내지 12시간이며, 여름철에는 6시간으로 하고 추워지는 동절기에는 12시간으로 하여 적절하게 조절하는 것이 바람직하다.In addition, the time for soaking glutinous rice in pear juice is 6 to 12 hours, and it is preferable to adjust it appropriately by setting it to 6 hours in summer and 12 hours in winter when it gets cold.
이하 실시예 및 비교예를 통하여 본 발명을 설명하기로 한다.Hereinafter, the present invention will be described with reference to Examples and Comparative Examples.
<실시예><Example>
다음과 같은 단계를 통하여 본 발명에 따른 인절미를 제조하였다.Injeolmi according to the present invention was prepared through the following steps.
1. 찹쌀 10kg을 수세 1. Wash 10 kg of glutinous rice
2. 수세한 찹쌀을 배즙에 8시간 침지 2. Soak washed glutinous rice in pear juice for 8 hours
3. 찹쌀을 건져서 물기를 뺀 후 천일염 100g을 첨가하고 곱게 분쇄기로 2회 분쇄3. Remove the glutinous rice, drain the water, add 100g of sea salt, and grind it twice with a fine grinder.
4. 분쇄한 찹쌀가루에 옥수수 가루 100g, 스테비아 분말 50g 및 돼지감자 분말 50g을 첨가한 후 혼합4. Add 100g corn flour, 50g stevia powder and 50g pork potato powder to the ground glutinous rice flour and mix
5. 스팀으로 15 정도 찜5. Steam for about 15 minutes
6. 쪄진 것 위에 배즙 2.0L, 떡쑥(제비쑥) 1kg, 쑥 1kg을 첨가 하고 5분 정도 추가로 찜6. Add 2.0L of pear juice, 1kg of wormwood, 1kg of mugwort on top of the steamed one, and steam for an additional 5 minutes.
7. 찐 것을 꺼내서 펀칭기로 5분 정도 펀칭함7. Take out the steamed thing and punch it for about 5 minutes with a punching machine
8. 성형(주로 가로 4cm, 세로 8cm, 두께 3cm로 함)8. Molding (mainly 4cm in width, 8cm in length, and 3cm in thickness)
<비교예 1><Comparative Example 1>
실시예 1과 동일하며, 침지 단계에서 배즙을 사용하지 않았으며, 1차 침을 완료한 후에도 배즙을 첨가하지 않고 동일한 양의 물을 사용한 것에서 차이가 있다.It is the same as in Example 1, except that pear juice was not used in the immersion step, and the same amount of water was used without adding pear juice even after the first salivation was completed.
<비교예 2><Comparative Example 2>
실시예 1과 동일하며, 옥수수 가루 100g, 스테비아 분말 50g 및 돼지감자 분말 50g 대신 설탕 150g 사용한 것에 차이가 있다.It is the same as in Example 1, except that 150 g of sugar was used instead of 100 g of corn flour, 50 g of stevia powder, and 50 g of pork potato powder.
<비교예 3><Comparative Example 3>
실시예 1과 동일하며 1차 찜 후에 떡쑥만을 2kg 사용한 것에 차이가 있다.It is the same as in Example 1, with the difference that only 2 kg of rice cakes were used after the first steaming.
<실험예: 관능 검사><Experimental example: sensory test>
상기의 실시예와 비교예의 인절미에 대한 관능을 조사하기 위하여, 잘 훈련된 패널(남여 10대, 20대, 30대, 40대 각 10명)로 하여금, 향, 맛, 식감 및 전체적인 기호도를 5점 척도법(5점: 아주 우수, 4점: 우수, 3점: 보통, 2점 이하: 미흡)에 의해 관능 검사를 실시한 결과를 하기 표 1에 나타내었다.In order to investigate the sensory perception of Injeolmi of the Examples and Comparative Examples, a well-trained panel (10 males and females in their teens, 20s, 30s, and 40s each) was asked to rate the aroma, taste, texture, and overall preference of 5 Table 1 shows the results of the sensory test by the point scale method (5 points: very good, 4 points: excellent, 3 points: average, 2 points or less: poor).
상기 표 1에서 알 수 있듯이, 비교예 1 내지 3의 인절미에 비하여 본 발명의 따른 실시예의 인절미가 맛, 향, 식감, 전체적인 기호도에 매우 우수하다는 것을 알 수 있다.As can be seen from Table 1, it can be seen that compared to the injeolmi of Comparative Examples 1 to 3, the injeolmi of the embodiment according to the present invention is very excellent in taste, aroma, texture, and overall preference.
따라서 본 발명에 의하면, 맛과 향이 살아 있고, 식감이 우수하며, 설탕을 사용하지 않아 다이어트 중인 소비자 및 당뇨 등 성인병이 있는 소비자도 먹을 수 있어 떡쑥이 가지는 생리 활성 내지 기능성을 더욱 살릴 수 있다.Therefore, according to the present invention, the taste and fragrance are alive, the texture is excellent, and since it does not use sugar, consumers on a diet and consumers with adult diseases such as diabetes can eat it, so that the physiological activity or functionality of rice cakes can be further utilized.
Claims (2)
상기 침지한 찹쌀을 건져서 물기를 뺀 후 소금을 첨가한 후 분쇄기로 곱게 분쇄하는 단계;
상기 분쇄된 찹쌀가루에 옥수수 가루, 스테비아 분말 및 돼지감자 분말을 첨가한 후 혼합하는 단계;
상기 혼합물을 스팀을 이용하여 찌는 1차 찜 단계;
상기 1차 찜 단계가 완료된 혼합물에 배즙, 떡쑥, 쑥을 첨가하는 추가로 찌는 2차 찜 단계:
및 상기 2차 찜 단계를 완료된 혼합물을 펀칭기를 이용하여 펀칭하는 성형하는 단계를 포함하는 것을 특징으로 하는 떡쑥을 이용한 인절미 제조 방법.
immersing the washed glutinous rice in pear juice for 6-12 hours;
removing water from the soaked glutinous rice, adding salt, and then finely pulverizing it with a grinder;
adding corn flour, stevia powder and pork potato powder to the pulverized glutinous rice flour and mixing;
a first steaming step of steaming the mixture using steam;
Second steaming step of additional steaming by adding pear juice, rice cakes mugwort, and mugwort to the mixture in which the first steaming step is completed:
and forming by punching the mixture after the second steaming step has been completed using a punching machine.
상기 찹쌀 10kg 대비
상기 소금은 천일염으로 100g, 옥수수 가루 100g, 스테비아 분말 50g, 돼지감자 분말 50g을 사용하여,
상기 1차 찜 후 추가되는 배즙은 2.0L, 떡쑥은 1kg, 쑥은 1kg이며,
상기 1차 찜은 15분, 2차 찜은 5분 실시되는 것을 특징으로 하는 떡쑥을 이용한 인절미 제조 방법.
According to claim 1,
Compared to the glutinous rice 10kg
The salt is 100 g of sea salt, 100 g of corn flour, 50 g of stevia powder, 50 g of pork potato powder,
The amount of pear juice added after the first steaming is 2.0L, 1 kg of rice cakes mugwort, and 1 kg of mugwort,
Injeolmi manufacturing method using rice cakes, characterized in that the first steaming is performed for 15 minutes, and the second steaming is performed for 5 minutes.
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| KR20110008553U (en) * | 2011-08-10 | 2011-09-06 | 김추부 | Diet abstract ddeokbokki or a master hand |
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