KR20230039034A - Manufacturing method of pork hocks - Google Patents
Manufacturing method of pork hocks Download PDFInfo
- Publication number
- KR20230039034A KR20230039034A KR1020210121868A KR20210121868A KR20230039034A KR 20230039034 A KR20230039034 A KR 20230039034A KR 1020210121868 A KR1020210121868 A KR 1020210121868A KR 20210121868 A KR20210121868 A KR 20210121868A KR 20230039034 A KR20230039034 A KR 20230039034A
- Authority
- KR
- South Korea
- Prior art keywords
- grain powder
- flour
- powder
- abelmoschus manihot
- rice cakes
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 210000004124 hock Anatomy 0.000 title 1
- 235000015277 pork Nutrition 0.000 title 1
- 240000007594 Oryza sativa Species 0.000 claims abstract description 53
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 53
- 235000009566 rice Nutrition 0.000 claims abstract description 53
- 235000013339 cereals Nutrition 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000010298 pulverizing process Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 12
- 239000010931 gold Substances 0.000 claims description 10
- 229910052737 gold Inorganic materials 0.000 claims description 10
- 229920001592 potato starch Polymers 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 102000008186 Collagen Human genes 0.000 abstract description 7
- 108010035532 Collagen Proteins 0.000 abstract description 7
- 229920001436 collagen Polymers 0.000 abstract description 7
- 239000004480 active ingredient Substances 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 3
- 238000007493 shaping process Methods 0.000 abstract description 2
- 240000005959 Abelmoschus manihot Species 0.000 abstract 7
- 235000001075 Abelmoschus manihot Nutrition 0.000 abstract 7
- 241000196324 Embryophyta Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000001172 regenerating effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 102000016942 Elastin Human genes 0.000 description 2
- 108010014258 Elastin Proteins 0.000 description 2
- 241000208818 Helianthus Species 0.000 description 2
- 235000005206 Hibiscus Nutrition 0.000 description 2
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 2
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 229920002549 elastin Polymers 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 229940011871 estrogen Drugs 0.000 description 2
- 239000000262 estrogen Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 241000209020 Cornus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 244000111388 Rubus occidentalis Species 0.000 description 1
- 235000003942 Rubus occidentalis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000036642 wellbeing Effects 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Description
본 발명은 금화규 이용한 기능성 떡 제조방법에 관한 것으로, 더욱 구체적으로는 떡에 식물성 콜라겐이 풍부한 금화규 성분이 함유되어 부드러운 식감과 인체에 유용한 금화규의 유효성분도 섭취할 수 있도록 한 금화규를 이용한 기능성 떡 제조방법에 관한 것이다.The present invention relates to a method for manufacturing functional rice cakes using geumhwa gyu, and more specifically, to a soft texture and active ingredients of geumhwa gyu useful for the human body as the rice cake contains geumhwa gyu ingredients rich in vegetable collagen. It relates to a method for producing functional rice cakes.
떡은 우리나라 전통 음식으로, 농경 시작 이전부터 만들어 먹은 것으로 추정될 만큼 오래된 간식이다. 우리나라에서는 옛부터 명절이나 경조사 때 떡을 만들어 이웃과 나누어 즐겨 먹던 음식 문화가 지금까지 이어져 오고 있다. Tteok is a traditional Korean food, and it is an old snack that is presumed to have been made and eaten even before the beginning of farming. In Korea, the food culture of making rice cakes and sharing them with neighbors has been passed down from ancient times on holidays or congratulations and condolences.
이러한 떡은 제조방법에 따라 가래떡, 백설기, 바람떡, 무지개 떡, 절편 등이 있고, 그 종류만도 수백여 가지가 있다.Depending on the manufacturing method, these rice cakes include rice cakes, white rice cakes, wind rice cakes, rainbow rice cakes, and slices, and there are hundreds of types of rice cakes.
현대에 이르러서는 웰빙 식품으로 재조명되어 떡에 대한 관심이 높아지고 있지만, 떡의 기본이 되는 백미는 대부분의 열량을 탄수화물로 부터 공급받기 때문에 식사 대용으로는 균형잡힌 영양 섭취가 어렵기 때문에 현대인들의 기호를 충족시키는 다양한 영양성분을 갖춘 떡의 개발이 요구되고 있다.In modern times, interest in rice cakes has been re-examined as a well-being food, but white rice, which is the basis of rice cakes, receives most of its calories from carbohydrates, so it is difficult to eat a balanced diet as a meal replacement. There is a demand for the development of rice cakes with various nutritional components that satisfy
또한, 떡 산업의 성장을 저해하는 가장 큰 요인 중 하나는 떡이 노화가 빨리 진행되어 식감이 저하되고 떡의 유통에 어려움이 있다. 이러한 문제점을 해결하기 위하여, 한국공개특허 제2011-0091428호는 굳지 않는 떡의 제조방법 및 상기방법으로 제조된 떡을 개시하였으나, 초기 설비비용이 많이 투자되어야 하며 실질적으로 소용량에만 적용이 가능하여 대량생산에는 적용되지 못하는 문제점이 있었다.In addition, one of the biggest factors impeding the growth of the rice cake industry is the rapid aging of rice cakes, which reduces the texture and makes it difficult to distribute rice cakes. In order to solve this problem, Korean Patent Publication No. 2011-0091428 discloses a method for producing non-hardened rice cake and a rice cake prepared by the method, but a large amount of initial equipment cost is required and it can be applied only to a small amount in practice. There was a problem that could not be applied to production.
한편, 금화규(Aurea Helianthus)는 히비스커스(Hibiscus)속에 속하는 일년생 초본식물인 금화규는 일명 야생부용이라고도 불리우며 본초강목에 실려 있는 약용식물로서, 이러한 금화규의 꽃과 잎은 물론 꽃대와 뿌리에도 식물성 콜라겐, 에스트로겐이 풍부하고 세포의 재생 및 촉진, 엘라스틴의 생성 및 촉진에 효능을 갖기 때문에 피부보습, 재생, 항균, 면역력 강화, 수분유지에 탁월하고 알콜흡수를 빠르게 진행하는 것으로 알려져 있다.On the other hand, Aurea Helianthus, an annual herbaceous plant belonging to the genus Hibiscus, is also called wild bouillon and is a medicinal plant included in the herbal medicine. It is rich in collagen and estrogen, and is effective in regenerating and promoting cells and generating and promoting elastin, so it is excellent in moisturizing, regenerating, antibacterial, strengthening immunity, and maintaining moisture, and is known to speed up alcohol absorption.
본 발명은 떡의 제조시에 떡에 금화규 성분을 함유하는 기능성을 갖도록 하면서 식물성 콜라겐에 의해 떡으로 부드러운 식감과 보존성이 좋고 인체에 유용한 영양소가 유용한 금화규의 유효성분을 섭취할 수 있도록 한 기능성 떡을 제공함에 있다.In the present invention, when making rice cakes, while having the functionality of containing the ingredients of Geumhwagyu in the rice cakes, the soft texture and preservation of the rice cakes are good by vegetable collagen, and the nutrients useful to the human body are functional to enable the intake of active ingredients of useful Geumhwagyu. in serving bread.
본 발명은 곡류를 분쇄하여서 된 곡류 분말 준비단계; 금화규잎을 건조하고 이를 분쇄하여서 된 금화규 분말 준비단계;를 포함하며, 상기 곡류 분말에 금화규 분말을 혼합한 배합분에 배합수를 첨가하여 반죽물을 만드는 단계; 상기 반죽물을 호화 및 떡 성형하는 단계;로 이루어지는 금화규를 이용한 기능성 떡 제조방법을 특징으로 한다.The present invention is a grain powder preparation step by grinding the grain; Including, preparing a kumquat powder by drying and pulverizing the geumhwagyu leaves, and adding a blended water to the mixture of the grain powder and the keumhwagyu powder to make a dough; It is characterized by a method for manufacturing functional rice cakes using gold grains consisting of: luxurying and molding the dough.
상기 곡류분말은 쌀가루, 밀가루, 보리가루, 감자가루, 고구마가루, 옥수수가루로 이루어진 군에서 선택되는 1종 이상인 것을 특징으로 한다. The grain powder is characterized in that at least one selected from the group consisting of rice flour, wheat flour, barley flour, potato flour, sweet potato flour, corn flour.
상기 반죽물은 곡류 분말 85~95 중량부에 금화규 분말 5~10 중량부을 혼합한 배합분에 배합수를 첨가하여 수분 함량 40~60%가 되도록 한 것을 특징으로 한다.The dough is characterized in that the water content is 40 to 60% by adding mixing water to a mixture of 5 to 10 parts by weight of gold grain powder in 85 to 95 parts by weight of grain powder.
본 발명의 떡에 금화규 성분을 함유시켜서 된 것으로 만들어진 떡은 부드러운 식감과 보존성이 좋고 인체에 유용한 영양소가 유용한 금화규의 유효성분을 섭취할 수 있는 효과가 있다.The rice cake made by containing the geumhwagyu component in the rice cake of the present invention has a soft texture and good preservation, and has the effect of ingesting the active ingredients of geumhwagyu that are useful nutrients to the human body.
도 1은 본 발명에 의한 금화규를 이용한 기능성 떡의 제조과정을 나타낸 흐름도.Figure 1 is a flow chart showing the manufacturing process of functional rice cake using geumhwagyu according to the present invention.
본 발명의 금화규를 이용한 떡은 금화규 성분을 함유시킨 떡에 의해 부드러운 식감과 금화규의 유효성분을 섭취할 수 있도록 하여 건강 기능성을 강화시킬 수 있도록 함에 있다.The rice cake using Geumhwagyu of the present invention is to enhance the health functionality by enabling the intake of active ingredients of Geumhwagyu and soft texture by the rice cake containing Geumhwagyu component.
이러한 본 발명에 의한 금화규를 이용한 떡은, 곡류를 분쇄하여서 된 곡류 분말 준비단계(S1); 금화규잎을 건조하고 이를 분쇄하여서 된 금화규 분말 준비단계(S2);를 포함하며, 상기 곡류 분말에 금화규 분말을 혼합한 배합분에 배합수를 첨가하여 반죽물을 만드는 단계(S3); 상기 반죽물을 호화 및 떡 성형하는 단계(S4);로 이루어진다.The rice cake using Geumhwagyu according to the present invention is a grain powder preparation step (S1) made by pulverizing grains; A step (S2) of preparing a gold grain powder by drying and pulverizing gold grain leaves, and adding a blending water to a mixture of grain powder and gold grain powder to make a dough (S3); It consists of; luxury and shaping the dough (S4).
상기 곡류 분말 준비단계(S1)에서는, 1종 이상의 곡류를 물에 침지시킨 후 탈수한 다음 믹서기에 투입하여 잘게 분쇄하는 분쇄과정을 거쳐 10~100메쉬의 곡류분말을 준비하되 곡류분말은 쌀가루, 밀가루, 보리가루, 감자가루, 고구마가루, 옥수수가루로 이루어진 군에서 선택되는 1종 이상을 주성분으로 함이 바람직하며, 여기에 식품제조에 통상 사용되는 단백질, 유지, 유화제 등을 적절히 사용할 수 있다.In the grain powder preparation step (S1), one or more types of grains are immersed in water, dehydrated, and put into a blender to prepare grain powder of 10 to 100 mesh through a grinding process of finely pulverizing, but the grain powder is rice flour or wheat flour , barley flour, potato flour, sweet potato flour, and corn flour are preferably selected from the group consisting of at least one selected from the group consisting of, as a main component, here proteins, oils, emulsifiers, etc. commonly used in food manufacturing can be appropriately used.
상기 금화규 분말 준비단계(S2)에서는, 금화규잎을 세척하고, 이물질을 제거한 다음 건조시킨 상태에서 분쇄기에 투입하여 잘게 분쇄하는 분쇄과정을 거쳐 10~100메쉬의 금화규 분말을 준비한다.In the step of preparing the gold grain powder (S2), the grain grain powder of 10 to 100 mesh is prepared by washing the grain grain leaves, removing foreign substances, and then putting them into a grinder in a dried state to finely grind them.
상기 금화규(Aurea Helianthus)는 히비스커스(Hibiscus)속에 속하는 일년생 초본식물인 금화규는 일명 야생부용이라고도 불리우며 본초강목에 실려 있는 약용식물로서, 금화규의 꽃은 잘게 찢어서 말려 분말로 하여 식품. 차의 원료가 사용되며, 금화규의 잎 역시 다양한 생리활성 물질을 함유하고 있어 여러 용도에 이용되고 있다. Aurea Helianthus is an annual herbaceous plant belonging to the genus Hibiscus, which is also called wild bouillon, and is a medicinal plant in the herbal medicine. The raw material of tea is used, and the leaves of Geumhwagyu are also used for various purposes because they contain various physiologically active substances.
이러한 금화규의 잎에는 식물성 콜라겐, 에스트로겐이 풍부하게 포함되어 세포의 재생 및 촉진, 엘라스틴의 생성 및 촉진에 효능을 갖기 때문에 항균, 면역력 강화에 탁월한 것으로 알려져 있다.It is known that the leaves of Keumhwagyu are excellent in antibacterial and immune strengthening because they are rich in vegetable collagen and estrogen, and are effective in regenerating and promoting cells and generating and promoting elastin.
상기 반죽물을 만드는 단계(S3)에서는, 곡류 분말 85~95 중량부에 금화규 분말 5~10 중량부을 혼합한 배합분에 배합수를 첨가하되 품질 특성 및 콜라겐 기능 등을 종합적으로 고려하면 7~8 중량부를 첨가하는 것이 바람직하다.In the step of making the dough (S3), mixing water is added to a mixture of 5 to 10 parts by weight of gold grain powder in 85 to 95 parts by weight of grain powder, but considering the quality characteristics and collagen function comprehensively, 7 to 10 parts by weight It is preferred to add 8 parts by weight.
또한, 상기 배합분에는 곡류 분말, 금화규 분말 외에도 다양한 기능성 성분을 첨가할 수 있는 것으로, 예를 들어 쑥, 녹차, 홍삼, 당귀. 계피, 갈근, 뽕잎, 복분자, 산수유 등의 분말이 추가로 포함될 수 있다.In addition, in addition to grain powder and gold powder, various functional ingredients can be added to the blended powder, for example, mugwort, green tea, red ginseng, angelica. Powders such as cinnamon, ground root, mulberry leaf, black raspberry, and cornus oil may be further included.
배합수는 정제수 또는 정제염, 면류 첨가 알칼리제, 유화제 등의 품질개량제가 더 사용될 수 있고, 반죽물의 수분 함량은 이에 제한되지 않지만 40~60%가 되도록 함이 바람직하다.Quality improvers such as purified water or refined salt, an alkali agent added to noodles, and an emulsifier may be further used as the blending water, and the moisture content of the dough is not limited thereto, but it is preferable to be 40 to 60%.
상기 반죽물을 호화 및 떡 성형하는 단계(S4)에서는, 당업계 공지된 다양한 방법에 의해 호화가 이루어질 수 있으며, 스팀 등의 열을 가하는 방법이 선택될 수 있으며, 예를 들어 반죽물을 성형틀에 넣고 스팀을 분사하여 증자하는 하는 방법 등으로 수행될 수 있다.In the step of gelatinizing and molding the dough (S4), gelatinization may be performed by various methods known in the art, and a method of applying heat such as steam may be selected. For example, the dough is molded into a mold It can be carried out by putting it in and spraying steam to increase the temperature.
상기 방법을 통해 제조된 떡은 곡류 분말을 주성분으로 하는 가래떡이나, 시루떡 등 모두 가능하다. The rice cakes prepared through the above method can be both bar rice cakes and sirutteoks, which have grain powder as a main component.
이러한 본 발명은 떡의 제조시에 식물성 콜라겐이 풍부한 금화규 성분을 융합시켜 만든 떡은 부드러운 식감과 보존성을 높이고 인체에 유용한 금화규의 유효성분도 섭취할 수 있게 되어 영양성도 높여줄 수 있게 된다.In the present invention, during the manufacture of rice cakes, rice cakes made by fusing geumhwagyu ingredients rich in vegetable collagen can enhance soft texture and preservation, and can also intake active ingredients of geumhwagyu useful for the human body, thereby increasing nutrition.
이하, 실시예를 통해 본 발명을 보다 상세하게 설명하고자 한다. 본 실시예는 본 발명을 구체적으로 예시하는 것으로서, 본 발명을 한정하기 위한 것이 아니며, 특허청구범위를 통해 제시되는 본 발명의 영역이나 취지 내에서 다양하게 변형 및 수정이 가능하다.Hereinafter, the present invention will be described in more detail through examples. This embodiment is intended to specifically illustrate the present invention, and is not intended to limit the present invention, and various modifications and variations are possible within the scope or spirit of the present invention presented through the claims.
1. 쌀을 물에 침지시킨 후 탈수한 다음 믹서기에 투입하여 잘게 분쇄하는 분쇄과정을 거쳐 50메쉬로 된 쌀가루를 얻는다.1. After immersing the rice in water, dehydrating it, putting it into a blender and going through a pulverization process to obtain 50-mesh rice powder.
2. 채취된 생금화규잎을 세척하고 이물질을 제거한 다음 건조한 상태에서 믹서기에 투입하여 잘게 분쇄된 50메쉬의 금화규 분말을 얻는다.2. After washing the collected saenggeumhwagyu leaves and removing foreign substances, put them in a blender in a dry state to obtain finely pulverized 50 mesh geumhwagyu powder.
3. 상기 쌀가루 10kg에 금화규 분말 0.7kg에 소금 0.12를 첨가한 다음 정제수를 반죽하는 과정으로 반죽물을 만든다.3. Add 0.12 salt to 0.7 kg of Geumhwagyu powder to 10 kg of the rice flour, and then knead with purified water to make a dough.
4. 상기 반죽물을 찜기를 사용하여 30분간 증자한 후 가래떡을 압출 성형하였다.4. The dough was steamed for 30 minutes using a steamer, and then rice cakes were extruded.
(비교예 1)(Comparative Example 1)
일반적인 떡 가공방법으로 만들어진 가래떡을 준비하여 이를 시식용으로 사용하였다.Garaetteok made by a general rice cake processing method was prepared and used for tasting.
(실험예 1)(Experimental Example 1)
(관능평가)(Sensory evaluation)
상기 실시예 1 및 비교예 1에 의해 제조된 떡에 대하여 성인 남녀 20명을 대상으로 식감, 맛, 전반적인 기호도에 대한 관능검사를 실시하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 20명의 평균값으로 나타내었다.For the rice cakes prepared in Example 1 and Comparative Example 1, 20 adult men and women were subjected to a sensory test for texture, taste, and overall acceptability, and each criterion (5-very good, 4-good, 3-average) 2-bad, 1-very bad) were given scores and expressed as the average value of 20 people.
그 결과는 하기 표 1과 같다.The results are shown in Table 1 below.
상기 표 1을 참고하면, 본 발명에 의한 실시예 1에 의해 금화규 성분이 함유된 것으로 만들어진 떡은 식감, 조직감, 전반적인 기호도에 대한 관능검사 결과, 비교예 1에 비해 그 평가가 매우 높은 것을 알 수 있다Referring to Table 1, the rice cake made with the Keumhwagyu component according to Example 1 according to the present invention was evaluated as a sensory test for texture, texture, and overall preference, compared to Comparative Example 1. It can be seen that the evaluation is very high. can
이상에서 본 발명은 상기 실시예를 참고하여 설명하였지만 본 발명의 기술사상 범위 내에서 다양한 변형실시가 가능함은 물론이다.In the above, the present invention has been described with reference to the above embodiments, but various modifications are possible within the scope of the technical idea of the present invention.
S1 :곡류 분말 준비단계
S2 : 금화규 분말 준비단계
S3 :곡류 분말에 금화규 분말을 혼합하여 반죽물을 만드는 단계
S4 : 반죽물을 호화 및 떡 성형하는 단계S1: grain powder preparation step
S2: Geumhwagyu powder preparation step
S3: Step of making dough by mixing grain powder with gold grain powder
S4: Step to glaze the dough and mold the rice cake
Claims (3)
금화규잎을 건조하고 이를 분쇄하여서 된 금화규 분말 준비단계(S2);를 포함하며,
상기 곡류 분말에 금화규 분말을 혼합한 배합분에 배합수를 첨가하여 반죽물을 만드는 단계(S3);
상기 반죽물을 호화 및 떡 성형하는 단계(S4);로 이루어지는 것을 특징으로 하는 금화규를 이용한 기능성 떡 제조방법.
Grain powder preparation step (S1) made by pulverizing grains;
Including,
Making a kneaded product by adding a blending water to the blended flour mixed with the grain powder and the gold grain powder (S3);
Functional rice cake manufacturing method using gold rice cake, characterized in that consisting of; luxury and rice cake molding step (S4) of the dough.
상기 곡류분말은 쌀가루, 밀가루, 보리가루, 감자가루, 고구마가루, 옥수수가루로 이루어진 군에서 선택되는 1종 이상인 것을 특징으로 하는 금화규를 이용한 기능성 떡 제조방법.
According to claim 1,
The grain powder is a functional rice cake manufacturing method using Geumhwagyu, characterized in that at least one selected from the group consisting of rice flour, wheat flour, barley flour, potato flour, sweet potato flour, and corn flour.
상기 반죽물은 곡류 분말 85~95 중량부에 금화규 분말 5~10 중량부을 혼합한 배합분에 배합수를 첨가하여 수분 함량 40~60%가 되도록 한 것을 특징으로 하는 금화규를 이용한 기능성 떡 제조방법.
According to claim 1,
The dough is prepared by adding water to a mixture of 85 to 95 parts by weight of grain powder and 5 to 10 parts by weight of gold powder, so that the moisture content is 40 to 60%. method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210121868A KR20230039034A (en) | 2021-09-13 | 2021-09-13 | Manufacturing method of pork hocks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210121868A KR20230039034A (en) | 2021-09-13 | 2021-09-13 | Manufacturing method of pork hocks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20230039034A true KR20230039034A (en) | 2023-03-21 |
Family
ID=85801044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210121868A KR20230039034A (en) | 2021-09-13 | 2021-09-13 | Manufacturing method of pork hocks |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20230039034A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101559954B1 (en) | 2014-09-03 | 2015-10-15 | 충남대학교산학협력단 | Composition for Retarding Aging of Rice Cake Containing Cashew Powder |
| KR101627075B1 (en) | 2015-12-11 | 2016-06-13 | 김영민 | Method for preparing cookies comprising edible insect and cookies thereby |
| KR101642012B1 (en) | 2015-09-16 | 2016-07-29 | 위재상 | Breads Comprising Amaranth and Preparing Methods Thereof |
| KR101661554B1 (en) | 2014-12-24 | 2016-10-04 | 참바다영어조합법인 | Analysis Method Of Functional Material Included In Stachys And Method Of Manufacturing Food Using Stachys |
| KR101743933B1 (en) | 2016-01-29 | 2017-06-07 | 동아대학교 산학협력단 | Manufacturing method of cheese using insect |
| KR101861538B1 (en) | 2018-02-22 | 2018-05-29 | (주)삼미식품 | Method for manufacturing tteok using garlic and tteok using the same |
-
2021
- 2021-09-13 KR KR1020210121868A patent/KR20230039034A/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101559954B1 (en) | 2014-09-03 | 2015-10-15 | 충남대학교산학협력단 | Composition for Retarding Aging of Rice Cake Containing Cashew Powder |
| KR101661554B1 (en) | 2014-12-24 | 2016-10-04 | 참바다영어조합법인 | Analysis Method Of Functional Material Included In Stachys And Method Of Manufacturing Food Using Stachys |
| KR101642012B1 (en) | 2015-09-16 | 2016-07-29 | 위재상 | Breads Comprising Amaranth and Preparing Methods Thereof |
| KR101627075B1 (en) | 2015-12-11 | 2016-06-13 | 김영민 | Method for preparing cookies comprising edible insect and cookies thereby |
| KR101743933B1 (en) | 2016-01-29 | 2017-06-07 | 동아대학교 산학협력단 | Manufacturing method of cheese using insect |
| KR101861538B1 (en) | 2018-02-22 | 2018-05-29 | (주)삼미식품 | Method for manufacturing tteok using garlic and tteok using the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101176372B1 (en) | Premix of Walnut Cookies Using Rice Powder and Preparation Method Thereof | |
| KR100960902B1 (en) | Preparation method of rice bread | |
| KR101461212B1 (en) | Preperation of Rice noodles and Manufacturing Method thereof | |
| CN105594793A (en) | Coconut bread and preparation method thereof | |
| KR101091832B1 (en) | method for manufacturing walnet cake containing rice flour | |
| CN113712152B (en) | Gluten-free boiling-free coarse cereal noodles and preparation method thereof | |
| KR20170104315A (en) | Jeungpyun using Dendropanax and method of the same that | |
| KR20140046232A (en) | Brown rice citron flakes and manufacturing method thereof | |
| KR101302121B1 (en) | Rice cake containing garlic, ginger and levan, and manufacturing method thereof | |
| KR20170111885A (en) | Udon noodle fermented and aged by lactic acid bacteria and method of manufacturing the same | |
| KR101414807B1 (en) | A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same | |
| KR20190022996A (en) | Rice noodle and preparation method thereof | |
| KR20230039034A (en) | Manufacturing method of pork hocks | |
| KR20190066854A (en) | Manufacturing method for korean cold noodle | |
| KR101836940B1 (en) | Manufacture method of cold arrowroot noodle having black ginseng | |
| KR101870978B1 (en) | Method for producing rice dry noodle comprising chinese chives and rice dry noodle comprising chinese chives produced by the same method | |
| KR20160036351A (en) | Method for preparing functional noodle comprising scorched rice and functional noodle prepared therefrom | |
| KR20160083756A (en) | Solid-food manufacturing method of parboiled rice | |
| KR102509737B1 (en) | A rice noodle using seaweed and manufacturing method of the same | |
| RU2112380C1 (en) | Method for producing extruded bakery foods of bread sticks type | |
| KR101845010B1 (en) | The rice noodle from bamboo sprout vinegar and its method | |
| KR102381980B1 (en) | Method for preparing chong myoung bread and chong myoung bread prepared by the same | |
| KR102427194B1 (en) | Persimmon bread and manufacturing for therof | |
| KR102125977B1 (en) | Method for manufacturing confectionery including schizandra chinensis enzyme syrup and confectionery by the method | |
| KR20100060967A (en) | Cold noodles using purple-fleshed sweet potato and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| WITB | Written withdrawal of application |