KR20240074063A - Bukwheat rice cake composition for refrigeration - Google Patents

Bukwheat rice cake composition for refrigeration Download PDF

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KR20240074063A
KR20240074063A KR1020220155202A KR20220155202A KR20240074063A KR 20240074063 A KR20240074063 A KR 20240074063A KR 1020220155202 A KR1020220155202 A KR 1020220155202A KR 20220155202 A KR20220155202 A KR 20220155202A KR 20240074063 A KR20240074063 A KR 20240074063A
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buckwheat
rice cake
weight
composition
starch
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한신
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한신
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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
    • 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
    • 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
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 냉동보관이 가능한 메밀 총떡 조성물에 관한 것으로, 메밀 총떡의 피와 소에 젤란검과 알긴산나트륨을 첨가하여 피의 끈기와 찰기를 보완하여 냉동보관 후 해동시에도 그 형태가 안정적으로 유지되도록 하면서 메밀 본래의 맛과 건강 및 향미를 유지할 수 있도록 하고, 소의 드립(drip) 또한 방지한 냉동보관이 가능한 메밀 총떡 조성물에 관한 것이다.The present invention relates to a buckwheat whole rice cake composition that can be stored frozen. Gellan gum and sodium alginate are added to the blood and filling of buckwheat whole rice cake to complement the stickiness and stickiness of the blood, so that the shape is maintained stably even when thawed after frozen storage. It relates to a buckwheat whole rice cake composition that can be stored in the freezer while maintaining the original taste, health, and flavor of buckwheat and preventing dripping.

Description

냉동보관이 가능한 메밀 총떡 조성물{BUKWHEAT RICE CAKE COMPOSITION FOR REFRIGERATION}Buckwheat whole rice cake composition that can be stored in the freezer {BUKWHEAT RICE CAKE COMPOSITION FOR REFRIGERATION}

본 발명은 냉동보관이 가능한 메밀 총떡 조성물에 관한 것으로, 보다 상세하게는 메밀총떡의 외피와 소에 끈기와 찰기를 보강하도록 젤란검과 알긴신나트륨을 추가하여 냉동 및 해동시 제품의 형태가 안정성있게 유지되도록제품의 관능은 그대로 유지하면서 보관성이 개선되어 상업적 생산인 가능하도록 한 냉동보관이 가능한 메밀 총떡 조성물에 관한 것이다.The present invention relates to a buckwheat whole rice cake composition that can be stored frozen. More specifically, gellan gum and sodium alginine are added to reinforce the stickiness and stickiness of the outer skin and filling of the buckwheat whole rice cake, so that the shape of the product is stable when frozen and thawed. It relates to a buckwheat whole rice cake composition that can be stored in the freezer, allowing commercial production by improving storage properties while maintaining the sensory properties of the product.

메밀 총떡은 메밀가루 무생채, 부침개에 채를 쳐서 볶은 고기, 표고, 석이, 오이 등의 소를 넣고 말아서 먹는 음식이다.Buckwheat whole rice cake is a food made by rolling buckwheat flour with fillings such as raw radish vegetables, shredded and stir-fried meat, shiitake, seoki, and cucumber.

이러한 메밀 총떡에 사용되는 주 재료인 메밀(Fogopyrum esculentum Moench)은 단백질 13%, 지방질 2%, 탄수화물65-70% 등이 함유되어 있어 열량가가 높고 수용성 단백질을 비롯하여 티아민(thiamine)을 함유하고 있어 영양 생화학적인 가치가 높은 식품이다.Buckwheat (Fogopyrum esculentum Moench), the main ingredient used in these buckwheat rice cakes, contains 13% protein, 2% fat, and 65-70% carbohydrate, so it has a high caloric value and contains thiamine as well as water-soluble protein, making it nutritious. It is a food with high biochemical value.

또한 메일은 회분이 2-5%로, 이 중에는 Ca, Fe, K, Na, Mg, Mn등을 비롯하여 Se등도 적당량이 함유되어 있으며, 특히 메밀 속의 생리활성 물질인 루틴(rutin)에관한 연구가 활발히 진행되고 있어 그 기능성에 대한 관심이 고조되고 있다. In addition, buckwheat has an ash content of 2-5%, which contains an appropriate amount of Ca, Fe, K, Na, Mg, Mn, etc., as well as Se. In particular, research has been done on rutin, a bioactive substance in buckwheat. As it is being actively developed, interest in its functionality is increasing.

비타민 P로 알려진 루틴은 자연계에 널리 분포되어 있고, 황색에서 담황색을 띄는 플라보노이드계 물질로 구조적으로는 3,3',4',5,7-펜타하이드록시플라본-3-루티노사이드(3,3',4',5,7-pentahhydroxyflavone-3-rutinoside)이며, 산성용액중에서는 Sn, Fe 등과 쉽게 복합체를 형성하기도 한다(Amir AM, Jacques K, 1974. The biosynthesis of flavonoid pigment on the incorporation of phloroglucinol and phlorogluciny cinnamate into rutin in Fagoqyrum esculentum. Phytochemistry 13: 1479-1482). Rutin, known as vitamin P, is widely distributed in nature and is a yellow to light yellow flavonoid substance, structurally classified as 3,3',4',5,7-pentahydroxyflavone-3-rutinoside (3, 3',4',5,7-pentahhydroxyflavone-3-rutinoside), and can easily form a complex with Sn, Fe, etc. in acidic solutions (Amir AM, Jacques K, 1974. The biosynthesis of flavonoid pigment on the incorporation of phloroglucinol and phlorogluciny cinnamate into rutin in Fagoqyrum esculentum 13: 1479-1482).

루틴은 모세혈관을 강화시켜 동맥경화, 고혈, 뇌출혈과 같은 심혈관계 질환을 예방하고, 당뇨병, 잇몸출혈, 구취제거 등에도 탁월한 효과가 있는 것으로 밝혀져 있다. Rutin strengthens capillaries and prevents cardiovascular diseases such as arteriosclerosis, high blood pressure, and cerebral hemorrhage, and has been found to be effective in eliminating diabetes, bleeding gums, and bad breath.

또한 루틴은 수용성이기도 하지만 물보다는 알코올에 대해 용해도가 높고, 클로로포름, 에테르 등에는 용해되지 않는 성질이 있어(Pomeranz Y. 1984. Buckwheat structure, composition, and utilization. CRC Crit Rev Food Sci Nutr 19: 213-258), 조리, 가공시에 손실이 적다.In addition, rutin is water-soluble, but has a higher solubility in alcohol than water, and is insoluble in chloroform and ether (Pomeranz Y. 1984. Buckwheat structure, composition, and utilization. CRC Crit Rev Food Sci Nutr 19: 213- 258), there is little loss during cooking and processing.

이와 같이 메밀이 건강식품으로 효능을 갖고 있음이 알려짐에 따라 메밀의 가공적성에 대한 연구도 활발하게 이루어지고 있다. As it is known that buckwheat is effective as a health food, research on the processing suitability of buckwheat is also being actively conducted.

그러나, 메밀에는 프롤라민(prolamine) 계통의 단백질이 밀가루에 비해 많지 않아 반죽 과정에서 글루텐을 형성할 수 없어, 점성과 탄성이 낮고 안정성(끈기와 찰기)이 떨어지기 때문에 성형이 용이하지 않을 뿐 아니라 냉동, 해동 시 제품이 그 형태를 유지하지 못하고 부서지게 되고, 이로 인하여 소의 주재료 또는 양념이 외부로 배어 나와 상품성이 떨어지며, 쫄깃한 식감이 없다.However, buckwheat does not contain as many prolamine proteins as wheat flour, so gluten cannot be formed during the kneading process, resulting in low viscosity, low elasticity, and low stability (stickiness and stickiness), making molding difficult. In addition, when frozen or thawed, the product does not maintain its shape and falls apart. As a result, the main ingredients or seasoning of the filling seeps out, reducing marketability and lacking a chewy texture.

또한 상기 메밀가공식품은 보존성이 다른 식품보다 좋지 않아 온도, 습도가 높은 조건하에서는 변질되기 쉬운 문제점이 있었다.In addition, the buckwheat processed food has a problem of poor preservation compared to other foods and is prone to deterioration under conditions of high temperature and humidity.

이에 따라 기존의 메밀을 이용한 냉동식품(만두, 메밀전병 등)은 제품 피(껍데기)에 유통, 보존성과 찰기 등을 이유로 밀가루와 감자, 고구마, 옥수수 전분 등을 20%정도 첨가하고 있어 메밀 고유의 영양성분을 충분히 섭취할 수 없고 메밀 특유의 풍미가 저하되는 문제점이 있었으며 이와 같이 밀가루 등을 첨가한 제품은 메밀식품이라고 하기에는 부적절한 문제점이 있었다.Accordingly, existing frozen foods using buckwheat (dumplings, buckwheat pancakes, etc.) add about 20% of wheat flour, potatoes, sweet potatoes, corn starch, etc. to the skin of the product for reasons of distribution, preservation, and stickiness, thereby reducing the unique properties of buckwheat. There was a problem in that the nutrients could not be sufficiently consumed and the unique flavor of buckwheat was deteriorated, and products with added flour, etc., were inappropriate to be called buckwheat foods.

한편, 종래 메밀 총떡(메밀전병의 일종)은 100% 메밀로 피를 제조하므로, 쉽게 변질될 수 있어 보관이 용이하지 않기 때문에, 상업적으로 대규모, 장기간 유통은 거의 불가능한 문제점이 있었고, 냉장 혹은 냉동방법으로 유통할 경우 원래의 식감을 얻을 수가 없어서, 메밀총떡을 원격지의 소비자가 구매하는 것은 어려운 문제점이 있었다.Meanwhile, conventional buckwheat whole rice cake (a type of buckwheat pancake) is made from 100% buckwheat, so it can easily deteriorate and is not easy to store, so it is almost impossible to distribute it commercially on a large scale and for a long period of time, and it has to be refrigerated or frozen. When distributing it, the original texture could not be obtained, making it difficult for consumers in remote areas to purchase buckwheat rice cake.

대한민국 특허등록 제10-1708972호Republic of Korea Patent Registration No. 10-1708972 대한민국 특허등록 제10-0407457호Republic of Korea Patent Registration No. 10-0407457

본 발명은 상기한 메밀 총떡의 보관성 문제를 해결하면서 메밀고유의 풍미와 맛을 유지하면서 영양성분도 섭취할 수 있도록 하기 위하여 발명된 것으로, 메밀 총떡의 피와 소에 젤란검과 알긴산나트륨을 첨가하여 피의 끈기와 찰기를 보완하여 냉동보관 후 해동시에도 그 형태가 안정적으로 유지되도록 하면서 메밀 본래의 맛과 건강개선효과 및 풍미를 유지할 수 있도록 하고, 소의 드립(drip) 또한 방지한 냉동보관이 가능한 메밀 총떡 조성물을 제공하는 데 그 목적이 있다.The present invention was invented to solve the storage problem of buckwheat whole rice cake and to enable intake of nutrients while maintaining the inherent flavor and taste of buckwheat rice cake, by adding gellan gum and sodium alginate to the blood and filling of buckwheat whole rice cake. Buckwheat that can be stored frozen by complementing the stickiness and stickiness of the blood so that its shape remains stable even when thawed after frozen storage, while maintaining the original taste, health improvement effect, and flavor of buckwheat, and also preventing cow drip. The purpose is to provide a total rice cake composition.

상기한 목적을 달성하기 위한 본 발명의 특징은, 메밀 총떡의 피를 위한 반죽 조성물 총중량기준, 메밀가루 25-40중량%, 전분 5-10중량%, 물 50-70중량%, 젤란검 0.1-4.25중량%, 알긴산나트륨 0.01-4.16중량%로 구성되고, 상기 젤란검과 알긴산나트륨은 반죽 조성물 총중량기준 4.26중량%이하가 되도록 구성되어 피의 끈기와 찰기를 보완하여 냉동보관 후 해동시에도 그 형태가 안정적으로 유지되도록 하는 냉동보관이 가능한 메밀 총떡 조성물에 있다.A feature of the present invention for achieving the above object is that, based on the total weight of the dough composition for the skin of buckwheat rice cake, 25-40% by weight of buckwheat flour, 5-10% by weight of starch, 50-70% by weight of water, and 0.1-% gellan gum. It consists of 4.25% by weight and 0.01-4.16% by weight of sodium alginate, and the gellan gum and sodium alginate are composed to be less than 4.26% by weight based on the total weight of the dough composition, so as to complement the stickiness and stickiness of the dough, so that its shape remains intact even when thawed after frozen storage. It is in a buckwheat whole rice cake composition that can be stored stably in the freezer.

상기 메밀 총떡 조성물에는 반죽 조성물 총 중량기준 감자가루 1-5중량%가 더 포함되어 메밀 총떡의 맛을 개선한다.The buckwheat rice cake composition further includes 1-5% by weight of potato powder based on the total weight of the dough composition to improve the taste of the buckwheat rice cake.

또한, 상기 전분은 타피오카 전분 또는 타피오카전분과 감자전분의 혼합 전분을 사용한다.Additionally, the starch used is tapioca starch or a mixed starch of tapioca starch and potato starch.

그리고, 메밀 총떡의 소 조성물 총 중량기준 젤란검이 0.1-3중량% 포함되어 냉동 후 해동시에 소의 주재료 또는 양념이 흘러 내리는 것을 방지한다.In addition, the buckwheat whole rice cake contains 0.1-3% by weight of gellan gum based on the total weight of the filling composition, which prevents the main ingredients or seasoning of the filling from flowing out when thawed after freezing.

메밀 총떡의 제조시에 피에 밀가루 또는 전분(타피오카)을 사용하면 메밀만을 사용한 피에 비하여 성형성이 보완되지만 냉, 해동시 피의 안정성이 떨어져서 피가 갈라지거나 소의 드립현상은 여전히 발생되지만, 본 발명과 같이 젤란검(증점제)과 알긴산나트륨(안정제)을 피 조성물에 배합할 경우, 안정성이 향상되어 냉동 후 해동시에도 피가 갈라지지 않고 그 형태가 안정적으로 유지되고 이로 인하여 소의 드립현상 또한 방지되므로 메밀 총떡의 상품성이 냉/해동시에도 유지되는 효과가 있다.When wheat flour or starch (tapioca) is used in the skin when producing buckwheat whole rice cake, the formability is improved compared to the skin using only buckwheat, but the stability of the skin is reduced when cold and thawed, so the skin cracks or the cow dripping phenomenon still occurs, but the present invention When gellan gum (thickener) and sodium alginate (stabilizer) are mixed into the blood composition as shown, stability is improved and the blood does not crack even when thawed after freezing and its shape is maintained stably. This also prevents the dripping phenomenon in cattle. The marketability of buckwheat rice cake is maintained even when frozen or thawed.

아울러, 상기와 같이 메밀 총떡을 냉동보관할 수 있게 되므로, 메밀 총떡의 보관기간이 길어지고, 이로 인하여 대량생산이 가능하게 되므로 원격지의 소비자들도 메밀 총떡을 구매하여 섭취할 수 있게 되므로, 메밀의 효과를 얻을 수 있게 된다.In addition, since buckwheat rice cakes can be frozen and stored as described above, the storage period of buckwheat rice cakes is extended, and this makes mass production possible, so consumers in remote areas can purchase and consume buckwheat rice cakes, thereby increasing the effectiveness of buckwheat. can be obtained.

도 1은 본 발명에 따른 냉동보관이 가능한 메밀 총떡 조성물의 배합비를 나타내는 도면
도 2는 본 발명에 따른 냉동보관이 가능한 메밀 총떡 조성물을 이용한 냉동 메밀 총떡의 제조 과정을 나타내는 순서도
도 3은 본 발명에 따른 냉동보관이 가능한 메밀 총떡 조성물을 이용하여 제조된 메밀 총떡을 나타내는 도면
도 4는 도 3의 부분 확대도면Figure 1 is a view showing the mixing ratio of the buckwheat whole rice cake composition that can be stored frozen according to the present invention.
Figure 2 is a flow chart showing the manufacturing process of frozen buckwheat whole rice cake using the buckwheat whole rice cake composition that can be stored frozen according to the present invention.
Figure 3 is a view showing buckwheat whole rice cake manufactured using the buckwheat whole rice cake composition that can be frozen according to the present invention.
Figure 4 is a partial enlarged view of Figure 3

하기의 설명서에서는 본 발명의 실시 예를 이해하는데 필요한 부분만이 설명되며, 그 이외 부분의 설명은 본 발명의 요지를 흩트리지 않도록 생략될 것이라는 것을 유의하여야 한다.It should be noted that in the following description, only the parts necessary to understand the embodiments of the present invention are described, and descriptions of other parts will be omitted so as not to confuse the gist of the present invention.

또한 이하에서 설명되는 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념으로 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 보 발명의 바람직한 하나의 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.In addition, the terms or words used in the specification and claims described below should not be construed as limited to their usual or dictionary meanings, and the inventor used the concept of terms to explain his invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be appropriately defined. Therefore, the embodiments described in this specification and the configurations shown in the drawings are only one preferred embodiment of the invention and do not represent the entire technical idea of the present invention, so at the time of filing the present application, there are various options that can replace them. It should be understood that equivalents and variations may exist.

이하에서 용어의 사용에 있어서 다수의 표현은 명시적으로 언급되지 않는 한 복수의 표현을 배제하지 않는 것으로 이해되어야 한다.In the use of the term below, it should be understood that plural expressions do not exclude plural expressions unless explicitly stated.

이하, 본 발명의 실시 예를 첨부된 도면을 참조하여 살펴본다.Hereinafter, embodiments of the present invention will be examined with reference to the attached drawings.

본 발명에 따른 냉동보관이 가능한 메밀총떡 조성물은, 피를 위한 반죽 조성물 총중량기준, 메밀가루 25-40중량%, 전분 5-10중량%, 물 50-70중량%, 젤란검 0.1-4.25중량%, 알긴산나트륨 0.01-4.16중량%로 구성되고, 상기 젤란검과 알긴산나트륨은 반죽 조성물 총중량기준 4.26중량%이하가 되도록 구성되는데, 젤란검과 알긴산나트륨은 반죽 조성물 총중량기준 4.26중량% 이상이 되는 경우 반죽이 불가능할 정도로 굳어지게 된다.The buckwheat whole rice cake composition that can be frozen according to the present invention contains 25-40% by weight of buckwheat flour, 5-10% by weight of starch, 50-70% by weight of water, and 0.1-4.25% by weight of gellan gum, based on the total weight of the dough composition for blood. , Sodium alginate is composed of 0.01-4.16% by weight, and the gellan gum and sodium alginate are composed to be 4.26% by weight or less based on the total weight of the dough composition. If the gellan gum and sodium alginate are 4.26% by weight or more based on the total weight of the dough composition, the dough It hardens to the point where it is impossible.

그리고, 상기 메밀 총떡 조성물에는 반죽 조성물 총 중량기준 감자가루 1-5중량%가 더 포함되어 메밀 총떡의 맛을 개선하는데, 상기 감자가루는 껍질을 벗겨 삶은 감자를 말린 뒤에 곱게 빻은 가루를 말한다.In addition, the buckwheat rice cake composition further contains 1-5% by weight of potato powder based on the total weight of the dough composition to improve the taste of the buckwheat rice cake. The potato powder refers to powder finely ground after peeling and drying boiled potatoes.

또한, 상기 전분은 타피오카 전분 또는 타피오카전분과 감자전분의 혼합 전분을 사용하되, 감자전분과 타피오카전분을 동시에 사용하는 경우 감자전분:타피오카 전분은 중량비로 2-4:1로 혼합하여 사용한다.In addition, the starch used is tapioca starch or a mixed starch of tapioca starch and potato starch. When potato starch and tapioca starch are used simultaneously, potato starch:tapioca starch is mixed in a weight ratio of 2-4:1.

상기 감자전분은 통감자 혹은 간 감자를 물에 불려 가라앉힌 앙금을 말린 가루를 말하는 것이고, 타피오카 전분은 카사바 뿌리에서 액체를 분리한 후 물을 제거하여 얻어진 가루를 말한다.The potato starch refers to a powder obtained by soaking whole potatoes or ground potatoes in water and drying the sediment, and tapioca starch refers to a powder obtained by separating the liquid from the cassava root and removing the water.

그리고, 메밀 총떡의 소 조성물 총 중량기준 젤란검이 0.1-3중량% 포함되어 냉동 후 해동시에 소의 주재료 또는 양념이 흘러 내리는 것을 방지한다.In addition, the buckwheat whole rice cake contains 0.1-3% by weight of gellan gum based on the total weight of the filling composition, which prevents the main ingredients or seasoning of the filling from flowing out when thawed after freezing.

한편, 상기에서 젤란검(Gellan gum)이란 회백색의 무미, 무취한 분말의 물질로서 에로디아(Elodea) 속의 수초로부터 분리된 슈도모나스 엘로데아를 사용하여 탄수화물을 순수 배양하여 발효시켜 얻은 고분자 다당류 검 물질을 용매인 이소프로판올 써서 정제하고 건조, 분쇄해 얻은 것으로, 람노오스, 글루크론산 및 포도당이 1:1:2로 구성된 헤테로 다당류이다.Meanwhile, in the above, gellan gum is a gray-white, tasteless, odorless powder. It is a high-molecular-weight polysaccharide gum obtained by pure culturing and fermenting carbohydrates using Pseudomonas Elodea isolated from aquatic plants of the genus Elodea. It is obtained by purifying, drying, and grinding using isopropanol as a solvent, and is a heteropolysaccharide composed of rhamnose, glucuronic acid, and glucose in a ratio of 1:1:2.

젤란검은 증점 안정제의 일종으로, 상기 증점 안정제를 반죽에 첨가하면 반죽으로 만든 식품에 보수력과 부드러움을 부여할 수 있고, 푹신푹신한 질감, 쫀득한 질감 등 다양한 질감을 구현할 수 있으며, 반죽의 노화를 억제하는 효과가 있으며, 극소량으로 젤리 등을 제조할 수 있다.Gellan gum is a type of thickening stabilizer. When the thickening stabilizer is added to the dough, it can provide water retention and softness to foods made with the dough, and can create various textures such as fluffy texture and chewy texture, and inhibits aging of the dough. It has the effect of producing jelly, etc. in very small quantities.

상기 증점 안정제는 사람이 섭취했을 때 인간의 소화효소로는 분해되지 않는 난소화성 다당류로서, 장질환, 동맥경화증, 당뇨병, 담석 등 예방에 유효한 효과가 있는 것으로 알려져 있다.The thickening and stabilizing agent is an indigestible polysaccharide that is not decomposed by human digestive enzymes when consumed by humans, and is known to be effective in preventing intestinal diseases, arteriosclerosis, diabetes, and gallstones.

그리고, 알긴산나트륨은 다시마, 미역 따위의 해초류로부터 추출된 다당류로 냉수에서 용해되고, 식품의 점착성 및 점도를 증가시키고 유화안정성을 증진하며, 식품의 물성 및 촉감을 향상시키기 위한 식품첨가물로, 증점제, 겔화제, 유화안정제로 사용된다.Sodium alginate is a polysaccharide extracted from seaweeds such as kelp and seaweed. It dissolves in cold water, increases the adhesion and viscosity of food, improves emulsion stability, and is a food additive to improve the physical properties and texture of food. It is used as a thickener, It is used as a gelling agent and emulsion stabilizer.

상기한 본 발명의 냉동보관이 가능한 메밀 총떡 조성물을 이용한 냉동 메일총떡의 제조 예를 도 1 및 도 2를 참조하여 살펴본다.An example of manufacturing frozen buckwheat rice cake using the buckwheat rice cake composition that can be frozen and stored according to the present invention will be described with reference to FIGS. 1 and 2.

상기 메밀 총떡은 메밀가루가 주성분인 피와 상기 피로 감싸지는 소로 구성된다.The buckwheat rice cake is composed of blood whose main ingredient is buckwheat flour and a filling wrapped in the blood.

[반죽 준비 과정][Dough preparation process]

우선, 상기 피는 피를 제조하기 위한 반죽 조성물을 도 1에 나타내는 바와 같이, 총 중량기준 메밀가루 32.66중량%, 감자가루 1.66중량%, 감자전분 4.87중량%, 타피오카전분 1.66중량%, 물 58.79중량%, 젤란검 0.28중량%, 알긴산나트륨 0.08중량%를 혼합하여 도 2에 나타내는 바와 같이 반죽을 제조한다.(S100)First, as shown in Figure 1, the dough composition for producing the bleeding blood is 32.66% by weight of buckwheat flour, 1.66% by weight of potato flour, 4.87% by weight of potato starch, 1.66% by weight of tapioca starch, and 58.79% by weight of water. , 0.28% by weight of gellan gum, and 0.08% by weight of sodium alginate are mixed to prepare dough as shown in Figure 2. (S100)

[소 준비 과정][Beef preparation process]

그리고, 상기 소는 어떠한 것이든 가능하나, 본 발명의 실시 예에서는 돼지고기와 김치를 볶은 것을 사용한다.In addition, any kind of filling can be used, but in the embodiment of the present invention, stir-fried pork and kimchi are used.

구체적으로, 돼지고기 다짐육 100g에 다진 마늘 1큰술, 다진 파 1½큰술, 간장 1/2큰술, 후추 소량, 참기름 1큰술을 넣어 밑간을 한다.Specifically, season 100g of minced pork with 1 tablespoon of minced garlic, 1½ tablespoons of chopped green onion, 1/2 tablespoon of soy sauce, a small amount of pepper, and 1 tablespoon of sesame oil.

이후 팬에 기름을 두르고 양념한 돼지고기 다짐육과 다진 양파 1/2개, 다진 실파 30g, 다진 마늘 2쪽, 고춧가루 15g을 넣고 볶아 소를 준비한다.(S200)Afterwards, prepare the filling by adding oil to the pan, adding seasoned minced pork, 1/2 chopped onion, 30g chopped green onion, 2 cloves of chopped garlic, and 15g red pepper powder and frying them. (S200)

[메밀 총떡 제조 과정][Buckwheat rice cake manufacturing process]

그리고 중불에서 달군 팬에 기름을 살짝 두른 후 상기 반죽을 얇게 펴서 부쳐주고, 표면에 반죽의 날가루가 보이지 않게 되었을 때 뒤집은 후, 준비한 소를 올려 놓고 김밥 말듯이 돌돌 말아준다.(S300)Then, lightly add oil to a pan heated over medium heat, spread the dough thinly and fry it. When the dough is no longer visible on the surface, flip it over, place the prepared filling, and roll it like rolling kimbap (S300).

[냉동 보관][Frozen storage]

이와 같이 제조된 메밀총떡은 -18℃에서 냉동한다.(S400)The buckwheat rice cake prepared in this way is frozen at -18℃. (S400)

상기와 같이 냉동 보관된 냉동 메밀 총떡을 상온 등에서 해동하더라도 도 3 및 도 4에 나타내는 바와 같이 피의 갈라짐이나 소의 드립현상이 발생하지 않는다.Even if the frozen buckwheat rice cake stored frozen as described above is thawed at room temperature, no cracking of blood or dripping occurs as shown in Figures 3 and 4.

이때, 해동된 메밀 총떡은 그냥 섭취할 수도 있고, 팬에 구워서 섭취할 수도 있으며, 팬에 구울경우 이미 조리완료된 상태이므로 피가 타지않고 소가 데워질 정도로 약불 또는 중불에 구우면 된다.At this time, the thawed buckwheat rice cake can be consumed as is, or it can be consumed by baking it in a pan. When baking it in a pan, it is already cooked, so it can be grilled over low or medium heat just enough to warm the cow without burning the blood.

따라서, 본 발명의 냉동보관이 가능한 메밀 총떡 조성물에 의하면, 밀가루 등을 20%이상 사용하지 않으면서 냉동보관후 해동시에도 갈라짐이 발생하지 않아 메밀 총떡을 대량생산하더라도 이를 냉동보관할 수 있고, 소에도 김치, 당면, 돼지고기 외에 다양한 재료를 사용하더라도 냉동 후 해동시에 안정적으로 품질이 확보되어 메밀 총떡의 상업적 판매가 가능하게되고 원격지에서도 상기 메밀총떡의 섭취가 가능하게 되는 것이다.Therefore, according to the buckwheat whole rice cake composition of the present invention that can be stored frozen, cracking does not occur even when thawed after frozen storage without using more than 20% of wheat flour, so even if the buckwheat whole rice cake is mass-produced, it can be stored frozen, even in cows. Even if various ingredients other than kimchi, vermicelli, and pork are used, the quality is stably secured when thawed after freezing, making commercial sale of buckwheat rice cake possible and consumption of buckwheat rice cake even in remote areas.

또한 감자가루와 감자전분이 추가되어 맛이 향상되고, 타피오카전분은 냉/해동성을 향상시키고, 젤란검은 점성을 증가시키며 알긴산나트륨은 안정성을 증가시켜, 맛이 향상되고 냉동후 해동시에도 형태가 안정적으로 유지된다.In addition, the addition of potato powder and potato starch improves the taste, tapioca starch improves freezing/thawing properties, gellan gum increases viscosity, and sodium alginate increases stability, improving the taste and maintaining a stable shape even when frozen and thawed. is maintained.

Claims (5)

피와 소로 구성된 메밀 총떡의 조성물에 있어서,
상기 피를 위한 반죽 조성물 총중량기준,
메밀가루 25-40중량%,
전분 5-10중량%,
물 50-70중량%,
젤란검 0.1-4.25중량%,
알긴산나트륨 0.01-4.16중량%
로 구성되는 것을 특징으로 하는 냉동보관이 가능한 메밀 총떡 조성물.In the composition of buckwheat rice cake consisting of blood and cow,
Based on the total weight of the dough composition for the blood,
Buckwheat flour 25-40% by weight,
Starch 5-10% by weight,
50-70% by weight of water,
Gellan gum 0.1-4.25% by weight,
Sodium alginate 0.01-4.16% by weight
A buckwheat rice cake composition that can be stored frozen, characterized in that it consists of. 제 1항에 있어서, 상기 젤란검과 알긴산나트륨은 반죽 조성물 총중량기준 4.26중량%이하가 되도록 첨가되는 것을 특징으로 하는 냉동보관이 가능한 메밀 총떡 조성물.The buckwheat rice cake composition according to claim 1, wherein the gellan gum and sodium alginate are added in an amount of 4.26% by weight or less based on the total weight of the dough composition. 제 1항에 있어서, 상기 메밀 총떡 조성물에는 반죽 조성물 총 중량기준 감자가루 1-5중량%가 더 포함되는 것을 특징으로 하는 냉동보관이 가능한 메밀 총떡 조성물.The buckwheat whole rice cake composition according to claim 1, wherein the buckwheat whole rice cake composition further contains 1-5% by weight of potato powder based on the total weight of the dough composition. 제 1항에 있어서, 상기 전분은 타피오카 전분 또는 타피오카전분과 감자전분의 혼합 전분을 사용하는 것을 특징으로 하는 냉동보관이 가능한 메밀 총떡 조성물.The buckwheat whole rice cake composition according to claim 1, wherein the starch is tapioca starch or a mixed starch of tapioca starch and potato starch. 제 1항에 있어서, 메밀 총떡의 소 조성물 총 중량기준 젤란검이 0.1-3중량% 포함되는 것을 특징으로 하는 냉동보관이 가능한 메밀 총떡 조성물.The buckwheat whole rice cake composition according to claim 1, which contains 0.1-3% by weight of gellan gum based on the total weight of the buckwheat whole rice cake composition.
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100407457B1 (en) 2001-04-06 2003-11-28 연기석 Apparatus for manufacturing buckwheat noodles
KR101708972B1 (en) 2014-04-17 2017-02-22 세종대학교산학협력단 Method for preparing sourdough using buckwheat and noodle or bread prepared using same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100407457B1 (en) 2001-04-06 2003-11-28 연기석 Apparatus for manufacturing buckwheat noodles
KR101708972B1 (en) 2014-04-17 2017-02-22 세종대학교산학협력단 Method for preparing sourdough using buckwheat and noodle or bread prepared using same

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