KR20220122108A - Method for preparing melon seolgi and melon seolgi prepared therby - Google Patents

Abstract

The present invention relates to a method for preparing melon steamed rice cake, and melon steamed rice cake prepared thereby. In order for the flavor of melon to become one naturally enough in addition to the monotony of the steamed rice cake, the specificity of the inclusion of the melon in dough and filling can be realized, and by forming the dough into a sheet form and forming the filling between the sheets, the method of the present invention can prepare a new type of melon steamed rice cake.

Description

Method for preparing melon seolgi and melon seolgi prepared thereby {Method for preparing melon seolgi and melon seolgi prepared therby}

The present invention relates to a method for manufacturing melon seolgi and to melon seolgi produced thereby, and to make sure that the flavor of melon in addition to the monotony of seolgi can be fully and naturally one. It relates to a method for manufacturing a new type of melonsulgi by not only implementing specificity, but also composing a dough into a sheet form and composing a filling between the sheets.

Rice cake is a generic term for processed foods made from non-glutinous or non-glutinous rice, and there are many types depending on the material and method of making it. There are so many different types to make and eat. Rice cakes are usually made by grinding grains into powder and steaming them in a steamer, or mixing them with water and kneading them and then steaming or boiling them, and frying them with oil on a griddle. Injeolmi or white rice cakes are made by steaming rice cakes, then placing them on a plate and beating them with rice cakes. In addition, nuts, dried fruits, herbs, petals, etc., which are characteristic of fat or season, are mixed or added.

With the increase in grain production, rice cakes with various functions other than traditional rice cakes are being developed, and a lot of research is currently being done on technologies that allow easier consumption of rice cakes in addition to functional rice cakes. Rice cake occupies a large part in our food culture, and as people are interested in traditional food recently, the consumption of rice cake is increasing more naturally. In addition, thanks to the internationalization of traditional foods, rice cake is emerging as a food that can be internationalized after kimchi. Seolgi is a typical rice cake that can be easily encountered in daily life.

Seolgi is generally made by mixing various ingredients with finely ground non-glutinous rice flour and steaming it in a steamer. In recent years, attempts have been made to break away from the traditional method of manufacturing seolgi and make new seolgi. However, no attempt has been made to make seolgi in the form of adding the flavor of melon. In the case of melon, it is being developed in the form of sweets, bread, and shaved ice, but it is not available in the form of rice cake. .

The present inventors have developed a highly preferred melon seolgi while fully utilizing the flavor of melon through a wide variety of trials.

Republic of Korea Patent Publication No. 10-2017-0067250 Republic of Korea Patent Registration No. 10-1839654 Republic of Korea Patent Publication No. 10-2019-0054830 Republic of Korea Patent Publication No. 10-2016-0139507

The present invention aims to provide a highly preferred melon seolgi while preserving the flavor of melon.

The present invention for this purpose, i) preparing a melon sauce; ii) preparing a filling containing the melon sauce; iii) preparing a dough comprising the filling; and iv) forming the seolgi using the dough and the filling; in the manufacturing method of the melon seolgi, the step i) mixes the melon and condensed milk in the same ratio and grinds the melon extract 5% based on the weight of the melon In step ii), the raw red bean and the melon sauce are used in a weight ratio of 2: 1, but it is prepared by adding 10% of sulfal to the total weight of the raw red bean and the melon sauce, and in step iii), after soaking the rice , After adding salt to the rice and first grinding, add 2 to 5 parts by weight of the firstly ground rice and the filling of step ii) based on 100 parts by weight of the rice and grind again, then add sugar and mix well, and then finely sieve It is manufactured through a process of sieving, panning, and steaming, and in step iv), the bottom sheet, middle sheet and top side sheet are made using the dough steamed in step iii), the filling is put on the bottom sheet, the middle sheet is covered, and the filling is put in After covering the top sheet again, it is a method of manufacturing melon seolgi, characterized in that the melon seolgi is produced by taking a circular mold.

The present invention allows the flavor of melon to be added to the dough and filling, and in composing the melon seolgi, the dough sheet with the flavor of melon is configured in triple and the filling is placed in between, so that you can fully feel the flavor of melon as a whole. Melon seolgi was prepared so that

1 is a photograph of a manufacturing process of melon sauce according to an embodiment of the present invention;
Figure 2 is a photograph of the dough manufacturing process of melon seolgi according to an embodiment of the present invention;
3 is a photograph of a molding process of a melon seolgi according to an embodiment of the present invention;
4 is a cross-sectional photograph of a melon seolgi according to an embodiment of the present invention;

The present invention relates to a method for preparing a melon seolgi and to a melon seolgi prepared thereby. It is difficult to graft the flavor of melon into seolgi, but it is overcame and grafted to seolgi.

The characteristic part of the manufacturing process is that the present invention undergoes the process of making melon sauce, the process of making the filling containing the melon sauce, the process of manufacturing the dough including the filling, and the molding process of the seolgi using the dough and the filling. This will be described in detail.

First, the manufacturing process of melon sauce will be described. 1 is a photograph showing the manufacturing process of melon sauce according to an embodiment of the present invention. In the present invention, melon, condensed milk, and commercially available natural melon extract are used. After removing the skin of the melon, grind the melon tenderloin (hereinafter simply referred to as 'melon') in a blender. Prepare the condensed milk in the same weight as the melon and mix the melon and the condensed milk evenly. If the condensed milk is less, the flavor will be less, and if the condensed milk is too much, the flavor of the melon will also be less. Most preferably, they are the same weight. Mix the melon and condensed milk well, then add the melon extract to make the color uniform. As for the melon extract, about 3 to 7% of the weight of the melon can be used, and preferably about 5% is suitable. The amount of melon, condensed milk, and melon extract used was found through considerable repetition. If the amount of condensed milk is not adequate, it is difficult to properly capture the flavor of melon. have.

Next, the filling is prepared. For the filling, we use red beans and the previously prepared melon sauce. Mix melon sauce in the ratio of 2:1 with the prepared red bean. Here, the filling is prepared by mixing together the sugar corresponding to 10% of the total weight of the red bean and the melon sauce.

Next, the dough manufacturing process will be described. First, wash the rice 4 to 5 times, pour water until the rice is submerged, and soak for 4 hours. Drain the soaked rice through a sieve. Put it in a roller with 1 to 1.5% salt based on the weight of the rice and grind it. About 1.2% is preferable. The salt content is approximately similar in other seolgi. Mix the ground rice well with the filling, then put it in a roller and grind it again. As for the filling, about 2 to 5% of the weight of the rice is appropriate, and about 4% is appropriate. It is an appropriate range to make the dough feel the flavor of melon. Since the filling is used separately in the molding process of melon seolgi, it is not recommended to use too much for harmony with this, and the flavor of melon in the dough and the flavor of melon in the filling harmonize to create a fantastic feeling. You will be able to feel the sign. Next, mix the ground twice with sugar and mix well. Sugar is suitable in a ratio of 4 to 8% based on the weight of rice. Preferably, it is about 6%. The content of sugar is considered to be in the range similar to that of general seolgitteok. Next, grind a silicon mesh on a square rice cake roll and pan the prepared powder while sieving it while it is fine. Flatten the top so that the thickness is uniform. Put the panned rice cake soup on the steamer that has been heated in advance, and after steaming for about 1 minute, when the steam rises, cover the rice wine and steam for about 5 minutes. Steam time can be adjusted according to thickness. This process is shown in FIG. 2 .

Next, use the steamed dough to make a sheet. The seat is prepared in three forms: the bottom sheet, the middle sheet, and the top sheet. Cut the ripe melon dough into a circular mold and prepare it as a bottom sheet. The middle sheet is prepared in a square shape, and the top sheet is prepared in a larger square shape than the middle sheet. Put the filling on the bottom sheet, cover the middle sheet, put the filling again, and cover the top sheet. After that, it is pressed with a circular mold and pressed to complete the final melon seolgi. This process is shown in FIG. 3 .

The present invention will be described below by way of Examples.

<Production of Melon Sauce>

After peeling the melon, grind it finely in a blender. Melon is 500g, and condensed milk is prepared in the same weight as melon, and mix the melon and condensed milk evenly. Mix the melon and condensed milk well, then add the melon extract to make the color uniform. 25g of melon extract was used.

<Production of Filling>

For the filling, we use red beans and the previously prepared melon sauce. Mix melon sauce in the ratio of 2:1 with the prepared red bean. Here, the filling is prepared by mixing together the sugar corresponding to 10% of the total weight of the red bean and the melon sauce.

<Production of Melon Seolgi Dough>

2500g of spicy rice and 500g of glutinous rice are used for rice. Wash the rice 4-5 times, pour water until the rice is submerged, and soak for 4 hours. Drain the soaked rice through a sieve and grind it with 36g of salt and a roller. Mix the rice that has been ground once with the 120g filling, put it in a roller, and grind it again. Mix the ground 2 ingredients with 180g of sugar. Place a silicone mesh on a 39 cm square rice cake roll, measure 800 g of the prepared powder, sieve it through a fine sieve, and pan. Flatten the top so that the thickness is uniform. Put the panned rice cake soup on the steamer that has been heated in advance and steam for about 1 minute. When the steam rises, cover the rice wine and steam for about 5 minutes. Then turn it over to remove the silicone and let it cool.

<Melon Seolgi's Molding Work>

Cut the steamed seolgi to the size of the floor. Prepare the bottom sheet, middle sheet, and top sheet. The bottom sheet is prepared with the dough on the bottom by cutting the ripe melon dough into a 5cm diameter circular mold. For the middle sheet, prepare melon dough in a 4 cm square. For the top sheet, prepare melon dough in a 6cm square in width*length. Put 5g of filling on the bottom sheet, cover the middle sheet, put 3g of filling, and cover the final top sheet. After that, take a 5cm diameter circular frame to complete the melon seolgi. 4 shows a cross section of the completed melon seolgi.

<Comparative Example 1>

In the previous example, melonsulgi was prepared without using a filling in the formation of the dough. That is, it can be said that the flavor of melon is not added to the bottom sheet, the middle sheet, and the top sheet.

<Comparative Example 2>

In the previous example, the filling of the example was used when forming the dough, and the filling used in the molding operation was prepared using red beans without melon sauce.

<Comparative Example 3>

In the previous embodiment, the amount of condensed milk was reduced by half and melon sauce was prepared, and a filling was made using this. This filling was used to prepare melonsulgi.

<Sensory Survey>

Item Example Comparative Example 1 Comparative Example 2 Comparative Example 3 color (appetite) 9.12 5.01 8.76 8.57 flavor 8.95 5.84 5.57 7.21 full symbol 9.42 6.50 6.73 8.49

A total of 30 subjects were evaluated on a scale of 10 points ranging from 1 point with the lowest preference to the highest level of preference. In the case of Examples, overwhelmingly good results were shown in color, flavor, and overall preference, and there were many evaluations that it was a new taste of seolgi. When looking at the results of the comparative examples, it was confirmed that melon sauce should be used for both the dough and the filling, and when condensed milk was also used appropriately, the overall preference was increased through their organic combination.

The detailed description of the present invention is disclosed to solve the technical problem of the present invention, and various modifications and equivalent embodiments apparent to those of ordinary skill in the art are performed within the scope of the appended claims below. You have to understand that you can do it.

Claims (2)

i) preparing a melon sauce;
ii) preparing a filling containing the melon sauce;
iii) preparing a dough comprising the filling; and
In the manufacturing method of melon seolgi comprising; iv) forming step of seolgi using the dough and the filling,
In step i), mix and grind melon and condensed milk in the same ratio, and use 5% of melon extract based on the weight of melon,
In step ii), the raw red bean and the melon sauce are used in a weight ratio of 2: 1, and 10% of sulfal is added to the total weight of the raw red bean and the melon sauce.
In step iii), after soaking the rice, adding salt to the rice and first grinding, then adding 2 to 5 parts by weight of the firstly ground rice and the filling of step ii) based on 100 parts by weight of the rice and grinding again, and then After adding sugar, mixing it well, sieving it through a fine sieve, panning, and steaming.
In step iv), use the steamed dough in step iii) to make a bottom sheet, an intermediate sheet, and an upper side sheet, put a filling on the bottom sheet, cover the middle sheet, put the filling, cover the top sheet again, and make a circular mold A method for producing a melon seolgi, characterized in that it manufactures a melon seolgi.
Melon seolgi manufactured by the method of claim 1

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