KR100670742B1 - Korean Bean Pancake And Manufacturing Method Therefor - Google Patents

Korean Bean Pancake And Manufacturing Method Therefor Download PDF

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KR100670742B1
KR100670742B1 KR1020040107818A KR20040107818A KR100670742B1 KR 100670742 B1 KR100670742 B1 KR 100670742B1 KR 1020040107818 A KR1020040107818 A KR 1020040107818A KR 20040107818 A KR20040107818 A KR 20040107818A KR 100670742 B1 KR100670742 B1 KR 100670742B1
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bean
clam
rice cake
beef
powder
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KR20060068882A (en
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김선조
김상배
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김상배
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • 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
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
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  • Dispersion Chemistry (AREA)
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  • Agronomy & Crop Science (AREA)
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  • Beans For Foods Or Fodder (AREA)
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Abstract

본 발명은 빈대떡의 전분 주재로서 단백질이 풍부하고 기타 영양소가 풍부한 콩을 주재로 사용하고 여기에 부침가루, 오징어, 계란, 당근, 쪽파, 매운 고추, 정제염 등 각종 부재료를 첨가하고 이를 바지락 및 쇠고기 다시다에 끓인 육수로 맛을 우러나게 하여 제조한 콩빈대떡 및 그의 제조 방법에 관한 것이다. The present invention uses the soybeans rich in protein and other nutrients as a main ingredient for starch of bedbug rice cake, and adds various ingredients such as chopped powder, squid, eggs, carrots, chives, hot peppers, refined salt, and so on. It relates to a bean bean rice cake prepared by flavoring with broth boiled in and a manufacturing method thereof.

콩빈대떡Chongbindae Rice Cake

Description

콩빈대떡 및 그의 제조방법{Korean Bean Pancake And Manufacturing Method Therefor}Korean Bean Pancake And Manufacturing Method Therefor}

본 발명은 빈대떡의 전분 주재로서 단백질이 풍부하고 기타 영양소가 풍부한 콩을 주재로 사용하고 여기에 부침가루, 오징어, 계란, 당근, 쪽파, 청양고추, 정제염 등 각종 부재료를 첨가하고 이를 바지락 및 쇠고기다시다에 끓인 육수로 맛을 우러나게 하여 제조한 콩빈대떡 및 그의 제조 방법에 관한 것이다.The present invention uses the soybeans rich in protein and other nutrients as a main ingredient for starch of mung bean cake, and adds various ingredients such as chopped powder, squid, eggs, carrots, chives, cheongyang pepper, refined salt, and so on. It relates to a bean bean rice cake prepared by flavoring with broth boiled in and a manufacturing method thereof.

근래 생활 환경이 급속히 변화함에 따라 현대인의 생활 양식이 변화하고 식생활 구조가 달라짐에 따라 그 수요에 양적 및 질적 변화가 초래되었다. 그러나 이러한 서구화에 맞추어 점차 전통 식품 및 기호 음식의 조리나 재료 분야는 소규모의 가정 단위에서 전문적인 기업 영역으로 이동해나가는 현실에 직면해 있으며 그러한 대표적인 예로는 간장, 된장, 김치를 들 수 있다. 따라서, 전통 음식의 경우에도 마찬가지 현상이 일어나고 있다. 최근에는 각 가정이 아닌 기업체에서 음식 재료를 제조하여 판매하는 경우가 많아졌는데, 이를 위하여 공업적으로 생산하는 신속하게 생산하는 방식들이 산업의 일부로 급격히 자리를 잡아가고 있다. As the living environment changes rapidly in recent years, the lifestyle of the modern man and the dietary structure have changed, resulting in quantitative and qualitative changes in the demand. However, in line with such Westernization, the cooking and ingredients of traditional foods and favorite foods are gradually moving from small household units to specialized enterprise areas, and soy sauce, soybean paste, and kimchi are representative examples. Therefore, the same phenomenon occurs in the case of traditional food. In recent years, foodstuffs are manufactured and sold by companies other than homes. To this end, industrially produced fast-producing methods are rapidly becoming a part of the industry.

종래의 육가공 제품은 편중된 서구적인 맛으로 인해 소비자의 거부감을 일으 켜 일부 계층에 한정되게 소비되어 왔다, 그럼에도 불구하고 이러한 제품들은 편식을 유발하여 과도한 비만을 초래하여 심각한 영양 불균형이 일어나는 경우가 다반사였다. 따라서, 이러한 점들은 시급히 개선되어야 함에도 불구하고 원료 수급의 문제, 새로운 대체 식품의 개발, 식품의 제조 단가 등의 제약이 있어 현실적으로 그리 용이하지가 않았다.Conventional meat products have been consumed limitedly by some classes due to the unbalanced Western taste, which nevertheless leads to unbalanced, excessive obesity resulting in severe nutritional imbalances. It was. Therefore, although these points need to be improved urgently, there are limitations such as the supply and demand of raw materials, the development of new substitute foods, and the manufacturing cost of foods.

한편, 빈대떡은 예로부터 각 가정에서 재래식으로 된장 및 간장과 함께 조리해왔던 우리나라 고유의 음식의 하나로서 구태여 특별한 설명이 필요 없을 정도로 잘 알려진 식품이다.On the other hand, Bindae Tteok is one of Korea's unique foods that have been traditionally cooked with miso and soy sauce at home, and is well known so that no special explanation is required.

널리 알려진 전(煎)이나 빈대떡은 조리 방법이 다양하긴 하나 일반적으로 감자가루나 밀가루 등의 전분가루 또는 녹두가루를 주재로 하고 이에 각종 식물성 식품재료와 각종 동물성 식품재료를 배합하고 각종 향신료와 조미료를 첨가하여 번철에 기름을 발라 부침한 것으로 각각 선택한 재료에 따라 맛이 조금씩 다르다. 이에 사용되는 향신료는 주로 마늘, 생강, 후추, 고춧가루 등의 맵고 자극성의 향신료가 사용되며 조미료는 소금, 간장, 고추장, 설탕, 꿀엿, 깨소금이 사용되고 있다.Although there are various methods of cooking, there are various kinds of cooking methods, but most of them are starch powder such as potato flour, flour, or mung bean powder. Various vegetable food ingredients and animal food ingredients are mixed and various spices and seasonings are used. The taste is different depending on the ingredients you choose. The spices used are mainly spicy and irritating spices such as garlic, ginger, pepper, and red pepper powder. Seasonings are salt, soy sauce, red pepper paste, sugar, honey starch, and sesame salt.

빈대떡에 관련하여 공개된 기술을 살펴보자면, 예를 들어, 대한민국 특허공고 제1992-5997호에는 돈육 또는 계육에 부원료 및 조미료를 첨가 혼합하여 된 육가공식품에 있어서, 녹두가루, 쌀크릿츠, 김치, 분말, 깻잎이 일정 비율로 포함된 육가공 제품이 개시되어 있다. 또한, 특허공고 제 1994-3680호에는 생밤의 속피를 첨가한 빈대떡이 개시되어 있다. 그러나, 이러한 빈대떡은 전분원으로서 전통적인 녹두 등을 사용한 것으로서, 아직까지 콩을 주재로 하고 여기에 해물의 육수로 맛을 우려낸 독특한 콩빈대떡의 제조 방법에 대해서는 알려진 바가 없다.For example, Korean Patent Publication No. 1992-5997 discloses mung bean flour, rice cream, kimchi, powder in processed meat foods in which pork or poultry is added and mixed with raw materials and seasonings. A meat processed product containing sesame leaves in a proportion is disclosed. In addition, Patent Publication No. 1994-3680 discloses a bedbug rice cake added with raw skin of raw chestnut. However, such a mung bean cake uses traditional mung beans, etc. as a starch source, and there is no known method for producing a unique bean bean rice cake made with beans and flavored with seafood broth.

이에 따라 최소한의 첨가물을 사용함으로써 빈대떡 고유의 향취와 미각을 그대로 살리면서도 건강에 유익한 한국의 전통적인 식품에 관한 요구는 절실한 시점이라고 할 수 있다.Accordingly, the demand for traditional Korean foods that are beneficial to health while maintaining the unique flavor and taste of mungdaedduk by using minimal additives is an urgent point.

본 발명자는 이와 같은 효율적이고 독특한 식품을 개발하기 위해 예의 연구한 결과, 콩과 여러 가지 부원료를 특정 비율로 배합하여 후술하는 바와 같이 조리한 빈대떡이 독특한 맛과 함께 영양소 및 풍미를 지니고 있어서 이것이 영양의 균형이 이루어진 부식용 재료로서 국민 건강에 상당한 기여를 할 수 있음을 발견하고 본 발명을 완성하기에 이르렀다.As a result of earnestly researching to develop such an efficient and unique food, the present inventors have mixed the beans and various auxiliary ingredients in a specific ratio, and the cooked beddae rice cake has a unique taste and nutrients and flavors as described below. As a balanced corrosion material, it has been found that a significant contribution can be made to the health of the people, and the present invention has been completed.

따라서, 본 발명의 목적은 상술한 바와 같은 종래의 제반 결함을 감안하여 이루어진 것으로서, 여러 가지 첨가물과 콩의 적정 혼합비율을 적용함으로써 빈대떡 고유의 향취 및 미각을 그대로 살림으로써 기호에 맞고, 콩의 영양소가 다량 함유되어 건강 증진에 유익하며, 해물을 별도로 육즙을 내어 해물 고유의 맛을 살린 것을 특징으로 하는 콩빈대떡 및 그의 제조 방법을 제공하는데 있다.Therefore, the object of the present invention is made in view of the above-mentioned conventional defects, and by applying the appropriate mixing ratio of various additives and soybeans to suit the taste by keeping the inherent flavor and taste unique to soybean cake, soybean nutrients It is contained in a large amount is beneficial for health promotion, and provides a bean bean rice cake and a method for producing the same, characterized in that the juice of the seafood separately to make use of the unique taste of the seafood.

본 발명은 추가의 일면에 있어서 상기 콩빈대떡을 용이하게 입수하여 가정에서 간단히 조리할 수 있는 부식용 콩빈대떡 조리 제품을 제공하는데 있다. In another aspect, the present invention provides a caustic bean bean rice cake cooking product that can be easily obtained at home by easily obtaining the bean bean rice cake.

본 발명은, 일면에 있어서, 여러 가지 첨가물과 콩의 적정 혼합비율을 적용 함으로써 빈대떡 고유의 향취 및 미각을 그대로 살림으로써 기호에 맞고, 콩의 영양소가 다량 함유되어 건강증진에 유익하며, 해물을 별도로 육즙을 내어 해물 고유의 맛을 살린 것을 특징으로 하는 콩빈대떡 및 그의 제조 방법을 제공한다.The present invention, in one aspect, by applying the appropriate mixing ratio of various additives and soybeans to preserve the flavor and taste inherent in the daedaetteok intact, and contains a large amount of nutrients of soybean is beneficial for health promotion, and seafood separately Provided is a bean bean rice cake and a method for producing the same, characterized in that the juice is made to utilize the unique taste of seafood.

본 발명에 의한 콩빈대떡은 우리 전통음식인 빈대떡의 맛과 향을 그대로 지녀서 한국인의 기호에 맞고, 여러 가지 부원료를 적절히 배합하여 영양의 균형이 이루어져 있으므로 광범위한 소비계층이 선호할 수 있게 되어 국민식생활 개선에 기여할 수 있을 것으로 사료된다.Kongbindaetteok according to the present invention has the taste and aroma of our traditional food, Bindaeteok as it is, fits the taste of Koreans, and by combining various subsidiary ingredients, the balance of nutrition is made, so that a wide range of consumers can prefer it It seems to contribute to the improvement.

이하, 본 발명을 더욱 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.

콩은 고대 중국에서부터 재배되어 각지로 전파된 것으로 알려져 있다. 일반적으로 콩에는 단백질과 지방함량이 많은 것으로 알려져 있으며, 지금까지 밝혀진 주요 성분으로는 아이소플라본, 피트산, 단백질분해효소 저해인자, 리그난, 사포닌, 식이섬유, 올리고당, 단백질, 펩타이드, 레시틴, 공역리놀레산, 렉틴 등이 포함되어 있어서 건강에 매우 유익한 것으로 각종 음식의 필수적인 재료로 활용되고 있다. 본 발명에서 사용되는 콩은 특별한 제한이 없으나, 대두콩이 더욱 바람직할 수 있다.Beans are known to have been cultivated since ancient China and spread throughout the country. In general, soybeans are known to have high protein and fat content, and the main components so far identified are isoflavones, phytic acid, protease inhibitors, lignans, saponins, dietary fiber, oligosaccharides, proteins, peptides, lecithin, and conjugated linoleic acid. It is very useful for health because it contains lectin, and is used as an essential ingredient of various foods. Soybean used in the present invention is not particularly limited, soybean may be more preferred.

본 발명의 콩빈대떡 제조방법은 Bean bean large rice cake manufacturing method of the present invention

선별된 콩을 세척후 약 8시간 정도 불린 후 분쇄하는 공정, After washing the selected beans about 8 hours and then crushed,

정제수에 쇠고기다시다와 바지락을 약 2:1의 비율로 넣고 약 30분 내지 2시간 정도 끓여 육수를 만들어 냉각시키는 공정, Add beef and clam in purified water at a ratio of 2: 1 and boil for about 30 minutes to 2 hours to make broth and cool,

중량을 기준으로 콩 가루 45~55%, 및 부침가루 20~25%, 오징어 2.5~5%, 계란 3~6%, 당근 3~6%, 쪽파 3~6%, 고추(매운 고추가 좋고, 청양고추가 바람직함) 1.5~3.5%, 정제염 1.0~2.0%, 바지락 3~8%, 쇠고기다시다 1.5~4%를 포함하는 원료에 상기 제조된 육수를 원료와 육수의 비율을 약 3:1 정도의 부피비로 첨가하여 이 혼합물을 반죽하는 공정, By weight 45-55% soybean powder, 20-25% squid powder, 2.5-5% squid, 3-6% eggs, 3-6% carrots, 3-6% chives, hot peppers Cheongyang pepper preferably) 1.5 to 3.5%, refined salt 1.0 to 2.0%, clam 3 to 8%, beef to 1.5 ~ 4% of the raw broth prepared above the ratio of the raw material and broth about 3: 1 Kneading the mixture by adding in a volume ratio of

상기 혼합물을 130-180℃의 온도에서 가열하여 굽는 공정을 포함한다. Baking the mixture by heating at a temperature of 130-180 ° C.

본 발명의 콩빈대떡의 재료 구성은 다음과 같다; 중량을 기준으로, 콩가루 45~55%, 부침가루 20~25%, 오징어 2.5~5%, 계란 3~6%, 당근 3~6%, 쪽파 3~6%, 청양고추 1.5~3.5%, 정제염 0.7~3%, 바지락 3~8%, 쇠고기다시다 1.5~4%. 더욱 바람직하게는 중량을 기준으로 콩 50.5%, 부침가루 22.5%, 오징어 3.5%, 계란 4.5%, 당근 3.5%, 쪽파 3.5%, 청양 고추 2.5%, 정제염 1.5%, 바지락 5.5%, 쇠고기다시다 제품 2.5%을 포함하는 것이 좋다. The material configuration of the bean bean rice cake of the present invention is as follows; By weight, soybean powder 45-55%, squid powder 20-25%, squid 2.5-5%, egg 3-6%, carrot 3-6%, chives 3-6%, cheongyang pepper 1.5-3.5%, refined salt 0.7-3%, clam 3-8%, beef again 1.5-4%. More preferably, by weight, soybean 50.5%, tofu powder 22.5%, squid 3.5%, egg 4.5%, carrot 3.5%, green onion 3.5%, Cheongyang pepper 2.5%, refined salt 1.5%, clam 5.5%, beef back product 2.5 It is good to include%.

본 발명의 명세서에서 사용된 각 성분의 함량은 중량을 기준으로 한 것이고, 구성 성분으로 포함되는 각각의 재료는 그 품질이나 상태에 대하여 특별한 제한은 없으나 신선한 것을 선택하여 사용하는 것이 좋고, 특히 쇠고기다시다는 성분에 다소 차이가 있다하더라도 시중에 유통되는 것이라면 모두 사용할 수 있다. 본 발명에서는 이해를 쉽게할 목적으로 백설표ⓡ 쇠고기다시다를 사용하였다.The content of each component used in the specification of the present invention is based on weight, and each material included as a component is not particularly limited in terms of quality or condition, but it is preferable to use fresh ones, especially beef. Even if there are some differences in the ingredients, they can be used as long as they are on the market. In the present invention, it was used baekseolpyo ⓡ beef lick the purpose of easy understanding.

본 발명자의 경험 및 소비자들의 평가에 의하면 이와 같은 성분의 조성은 최소한의 첨가물만을 사용함으로써 빈대떡 고유의 향취와 미각을 그대로 살리면서도 해물 육즙을 사용하여 요리 재료의 맛을 향상시킬 수 있는 가장 적합한 범위인 것 으로 밝혀졌으며, 이 범위를 다소 벗어나게 되면 미묘한 차이가 있긴 하지만 빈대떡의 맛과 향취 및 영양소 균형이 적합하게 발휘되지 못한다는 문제가 있다. 그러나, 다소 기능성이 열등하더라도 소비자의 평가 및 기호는 양호할 수 있으므로 상기 범위에서 다소 벗어나더라도 본 발명의 콩빈대떡의 조성에 유사한 것이라면 본 발명의 범위에 포함되는 것은 자명하다. According to the experience of the present inventors and the evaluation of consumers, the composition of such ingredients is the most suitable range that can improve the taste of the cooking ingredients using seafood gravy while maintaining the inherent flavor and taste of bindaeddok by using only minimal additives. It is found out that it is slightly different from this range, but there is a subtle difference, but there is a problem that the taste, odor, and nutrient balance of the mung bean cake are not properly exhibited. However, even though the functionality is somewhat inferior, consumers' evaluations and preferences may be good, so even if somewhat out of the above range, it is obvious that the composition is similar to the composition of the bean bean cake of the present invention, which is included in the scope of the present invention.

또한, 본 발명의 콩빈대떡은 우리 고유의 맛과 풍미와 영양의 균형을 이룬 것으로서 이를 보급형 부식용 식품으로 제공하여 자라나는 어린이들의 성장 발육을 촉진하는 영양식은 물론 일반인들에게도 건강 식품으로 널리 보급할 수 있고, 상온 유통이 가능한 제품으로 개발하는 것이 가능하다. In addition, the bean bean rice cake of the present invention is a balance between our own taste, flavor and nutrition, and provides it as a dispersible food for corrosion, which can be widely distributed as a health food to the general public as well as a nutritional food that promotes the growth and development of children. It is possible to develop a product that can be distributed at room temperature.

따라서, 본 발명은 추가의 일면에 있어서 상온유통의 가능한 부식용 콩빈대떡 조리용 제품을 제공한다.Accordingly, the present invention provides, in a further aspect, a possible corrosive bean bean rice cake cooking product of room temperature distribution.

상기 부식용 콩빈대떡 조리용 제품은The product for cooking bean bean soybean cake for corrosion

정제수에 쇠고기다시다와 바지락을 약 2:1의 비율로 넣고 약 30분 내지 2시간 정도 끓여 육수를 만들어 냉각시키는 공정, Add beef and clam in purified water at a ratio of 2: 1 and boil for about 30 minutes to 2 hours to make broth and cool,

진공혼합기 내에서 상기 제조된 육수에, 중량을 기준으로 물에 불려 분쇄한 콩가루 45~55%, 및 부침가루 20~25%, 오징어 2.5~5%, 계란 3~6%, 당근 3~6%, 쪽파 3~6%, 고추(매운 고추가 좋고, 청양고추가 바람직함) 1.5~3.5%, 정제염 1.0~2.0%, 바지락 3~8%, 쇠고기다시다 1.5~4%를 포함하는 부원료를 원료대 육수의 비율을 약 3:1 정도의 부피비로 첨가하여 이 혼합물을 반죽하는 공정, Soy flour prepared in a vacuum mixer, soaked in water based on weight, crushed soybean powder 45-55%, and crushed powder 20-25%, squid 2.5-5%, eggs 3-6%, carrot 3-6% Raw materials containing 3 ~ 6% of chives, red pepper (spicy hot pepper, cheongyang pepper is preferred) 1.5 ~ 3.5%, refined salt 1.0 ~ 2.0%, clam 3-8%, beef 1.5 ~ 4% Kneading the mixture by adding the broth ratio in a volume ratio of about 3: 1,

상기 반죽을 130-180℃의 온도에서 스팀열에 의해 5분 내지 30 분 동안 미리 굽는 공정, 및 Pre-baking the dough for 5 to 30 minutes by steam heat at a temperature of 130-180 ° C., and

이를 비통기성 내포장제에 충진시킨 후 열처리하여 멸균시키는 공정,Filling it with a non-breathable packaging agent and then sterilizing it by heat treatment.

이를 진공 포장하는 공정에 의해 제조된다.It is manufactured by the process of vacuum packing.

이하, 실시예 및 시험예로서 본 발명 콩빈대떡의 제조방법 및 그에 따라 제조되는 고추장 소스를 구체적으로 설명하고자 하나, 본 발명을 이에 제한하고자 하는 것이 아님은 당 업자에게 있어 자명한 일이라고 할 수 있다.Hereinafter, the present invention will be described in detail the manufacturing method of the soybean bean cake and the gochujang sauce prepared according to the present invention as an example and a test example, but it is obvious to those skilled in the art that the present invention is not intended to be limited thereto. .

[실시예 1] Example 1

선별된 대두 500g 세척한 후 8시간 정도 불린 후 멧돌에 갈아 분쇄하였다. 별도로 정제수 2 ℓ에 쇠고기다시다(제조원: CJ, 백설표ⓡ) 60g 및 바지락 30g을 2시간 정도 우려내어 육수를 만들어 냉각시켰다. 상기 콩가루와 부침가루 220g, 오징어 35g, 계란 45g, 당근 35g, 쪽파 35g, 청양고추 25g, 및 정제염 15g, 바지락 55g, 쇠고기다시다 25g을 포함하는 부원료를 혼합하고 여기에 상기 육수 320ml을 부어 이들 혼합물들을 골고루 반죽한 다음, 130-180℃의 온도에서 가열하여 육안으로 확인하여 적당히 익을 정도로 뒤집으며 번철에 부쳐 콩빈대떡을 만들었다.After washing 500g of selected soybeans, it was soaked for 8 hours, and then ground to grindstone. Additionally, purified beef lick in 2 ℓ (manufacturer: CJ, baekseolpyo ⓡ) was wooryeonae 60g and 30g clam a couple of hours to create cooling air the broth. Mix the subsidiary ingredients including 220g of soy flour and squid powder, 35g of squid, 45g of egg, 35g of carrot, 35g of green onion, 25g of cheongyang pepper, 25g of refined salt, 55g of clam, 25g of beef, and pour 320ml of the broth. After kneading evenly, heated at a temperature of 130-180 ℃ to check with the naked eye to turn over to ripen moderately to make bean bean cake.

[실시예 2] Example 2

정제수 2 ℓ에 쇠고기다시다(백설표ⓡ, 제조원: CJ) 60g 및 바지락 30g을 넣고 약 2시간 정도 끓여 육수를 만든 다음 실온에 방치하여 냉각시켰다.Beef lick in purified water 2 ℓ (baekseolpyo ⓡ, Manufacturer: CJ) Put 60g and 30g made of clam broth to boil for about 2 hours and then cooled and left at room temperature.

진공혼합기 내에서 중량을 기준으로 상기 제조된 육수 300 ml에 물에 불려 멧돌에 간 콩 500g, 및 부침가루 200g, 오징어 30g, 계란 60g %, 당근 50g%, 쪽파 35g, 청양고추 20g, 정제염 15g, 바지락 55g, 쇠고기다시다 25g를 포함하는 부원료를 첨가하여 이 혼합물을 반죽한 다음, 이 상기 반죽을 130-180℃ 온도에서 스팀열에 의해 10분 동안 미리 구은 다음, 이를 비통기성 내포장제에 충진시킨 후 열처리하여 멸균시키고, 진공 포장하였다.In a vacuum mixer, based on the weight of 300 g of the broth prepared above, soaked in water 500 g of soy beans, and 200 g of shredded powder, squid powder 30 g, egg 60 g%, carrot 50 g%, green onion 35 g, green pepper 20 g, refined salt 15 g, The mixture was kneaded with the addition of a raw material containing 55 g of clam and 25 g of beef, and then the dough was prebaked for 10 minutes by steam heat at a temperature of 130-180 ° C., followed by filling in a non-breathable packaging agent. Heat sterilized and vacuum packed.

[시험예 1] [Test Example 1]

이상과 같이 제조한 본 발명의 실시예 1의 콩빈대떡을 적용 가능성의 중요한 판단 근거중 하나인 미각(맛) 정도를 시험하였다. 비교용으로는 통상의 것을 만들어서 하였으며, 구체적으로는 실시예 1에서 제조된 성분 중 콩 대신에 동일 함량의 녹두가루를 사용하고, 오징어 대신에 돼지고기를 사용하고 해물육수 대신에 동량의 물을 첨가하여 부친 빈대떡을 사용하였다.The degree of taste (taste), which is one of the important judgment grounds of the applicability of the bean bean rice cake of Example 1 of the present invention prepared as described above, was tested. For comparison, a conventional one was prepared. Specifically, mungbean powder of the same content was used instead of beans, and pork was used instead of squid, and the same amount of water was added instead of seafood broth. Father's father was used.

미각 측정 시험은 평균연령 35.5 세의 남녀 각 6명씩 12명에게 실시예의 본 발명에 의해 제조된 빈대떡과 비교 제품을 번갈아 맛보게 한 후 결과를 1-5 등급으로 판단하게 하는 관능 시험으로 수행하였으며, 그 결과의 평균값을 하기 표 1에 나타내었다. 판단기준은 다음과 같다. 1: 매우 나쁨 2: 나쁨 3: 보통 4: 좋음 5: 매우 좋음.Taste measurement test was carried out as a sensory test to judge the taste of the 1-5 grade after alternating the taste and the comparison product of 12 bags of six men and women of the average age of 35.5 years, each of which was prepared by the present invention. The average value of the results is shown in Table 1 below. Judgment criteria are as follows. 1: Very bad 2: Bad 3: Average 4: Good 5: Very good.

기호도 시험 결과Preference test result 시험항목Test Items 결과result 미각(맛)Taste 본발명Invention 4.54.5 비교예Comparative example 2.82.8

이와 같은 시험 결과로부터 본 발명의 콩빈대떡은 남녀노소 누구에게나 거부감이 없이 영양식으로 제공할 가능성은 물론 다른 식품에 비해 훨씬 더 뛰어난 미각을 제공할 수 있다는 것을 알 수 있었다.From these test results, it was found that the bean bean rice cake of the present invention can provide much better taste than other foods as well as the possibility of providing a nutritional diet to anyone of all ages.

이상 설명한 바와 같이, 본 발명의 콩빈대떡은 지나치게 육류 비율이 높은 영양소 불균형의 단점을 없애고 독특한 향취 및 미각을 부여함으로써 빈대떡 고유의 향취와 미각을 그대로 살리면서도 해물 특유의 맛이 살아 있고, 빈대떡이 본래 가지고 있는 풍미를 향상시킬 수 있는 효과가 있다. As described above, the bean bean rice cake of the present invention eliminates the disadvantage of excessively high nutrient imbalance and gives a unique flavor and taste, while still maintaining the unique flavor and taste of bean cake, and the unique taste of seafood survives, There is an effect that can improve the flavor you have.

Claims (3)

선별된 콩을 세척후 8시간 동안 불린 후 분쇄하는 공정, 8 hours after washing the selected beans soaked and crushed, 정제수에 쇠고기다시다와 바지락을 2:1의 비율로 넣고 30분 내지 2시간 동안 끓여 육수를 만들어 냉각시키는 공정, Beef and clam in purified water in a ratio of 2: 1 to boil for 30 minutes to 2 hours to make broth to cool, 상기 제조된 육수에, 중량을 기준으로 콩가루 45~55%, 및 부침가루 20~25%, 오징어 2.5~5%, 계란 3~6%, 당근 3~6%, 쪽파 3~6%, 매운고추 1.5~3.5%, 정제염 1.0~2.0, 바지락 3~8%, 쇠고기다시다 1.5~4%를 포함하는 부원료를 원료 대 육수의 비율을 3:1의 부피비로 첨가하여 이 혼합물을 반죽하는 공정, To the prepared broth, soybean powder 45 ~ 55%, and chopped powder 20 ~ 25%, squid 2.5 ~ 5%, eggs 3 ~ 6%, carrot 3 ~ 6%, chives 3 ~ 6%, spicy pepper Process of kneading the mixture by adding a raw material-to-stock ratio in a volume ratio of 3: 1 by adding a subsidiary material containing 1.5 to 3.5%, purified salt 1.0 to 2.0, clam 3 to 8%, and beef to 1.5 to 4%, 상기 혼합물을 130-180℃의 온도에서 가열하여 뒤집으면서 굽는 공정을 포함하는 것을 특징으로 하는 콩빈대떡의 제조 방법.Method of producing a bean bean rice cake characterized in that it comprises a step of baking while inverting the mixture at a temperature of 130-180 ℃. 제1항의 방법에 의해 제조된 콩빈대떡.Bean bean large rice cake prepared by the method of claim 1. 정제수에 쇠고기다시다와 바지락을 2:1의 비율로 넣고 30분 내지 2시간 동안 끓여 육수를 만들어 냉각시키는 공정, Beef and clam in purified water in a ratio of 2: 1 to boil for 30 minutes to 2 hours to make broth to cool, 진공혼합기 내에서 상기 제조된 육수에, 중량을 기준으로 물에 불려 분쇄한 콩가루 45~55%, 및 부침가루 20~25%, 오징어 2.5~5%, 계란 3~6%, 당근 3~6%, 쪽파 3~6%, 매운 고추 1.5~3.5%, 정제염 1.0~2.0%, 바지락 3~8%, 쇠고기다시다 1.5~4%를 포함하는 부원료를 원료 대 육수의 비율을 3:1의 부피비로 첨가하여 이 혼합물을 반죽하는 공정, Soy flour prepared in a vacuum mixer, soaked in water based on weight, crushed soybean powder 45-55%, and crushed powder 20-25%, squid 2.5-5%, eggs 3-6%, carrot 3-6% Add subsidiary ingredients containing 3 ~ 6% of chives, 1.5 ~ 3.5% of spicy pepper, 1.0 ~ 2.0% of refined salt, 3 ~ 8% of clam clam, and 1.5 ~ 4% of beef. Kneading this mixture, 상기 반죽을 130-180 ℃의 온도에서 스팀 열에 의해 5분 내지 30 분 동안 미리 굽는 공정,Pre-baking the dough for 5 to 30 minutes by steam heat at a temperature of 130-180 ° C., 이를 비통기성 내포장제에 충진시킨 후 열처리하여 멸균시키는 공정, 및It is filled with a non-breathable packaging agent and heat-treated to sterilize, and 이를 진공 포장하는 공정Vacuum packing process 을 포함하는 것을 특징으로 하는 부식용 콩빈대떡 조리용 제품.Corrosive bean bean large rice cake cooking product comprising a.
KR1020040107818A 2004-12-17 2004-12-17 Korean Bean Pancake And Manufacturing Method Therefor KR100670742B1 (en)

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