KR100946571B1 - Method for manufacturing chal-bab and chal-bab manufactured thereby - Google Patents

Method for manufacturing chal-bab and chal-bab manufactured thereby Download PDF

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KR100946571B1
KR100946571B1 KR1020090037763A KR20090037763A KR100946571B1 KR 100946571 B1 KR100946571 B1 KR 100946571B1 KR 1020090037763 A KR1020090037763 A KR 1020090037763A KR 20090037763 A KR20090037763 A KR 20090037763A KR 100946571 B1 KR100946571 B1 KR 100946571B1
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glutinous rice
rice
weight
minutes
glutinous
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KR1020090037763A
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Korean (ko)
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이조우
김명희
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이조우
김명희
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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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • 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
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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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)
  • Oil, Petroleum & Natural Gas (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: A method for manufacturing cooked glutinous rice and the cooked glutinous rice manufactured thereby are provided to improve flavors of the rice with various kinds of flavors contained in each ingredient, and to improve beneficial effects of the rice. CONSTITUTION: A method for manufacturing cooked glutinous rice includes the following steps: maintaining moisture of glutinous rice by keeping the glutinous rice in a refrigerator after washing the glutinous rice with water; boiling the chestnuts and adzuki bean; mixing 95.5 weight% of the glutinous rice, 0.48 weight% of the adzuki bean, 0.85 weight% of the chestnuts, 0.7 weight% of a fig, 0.85 weight% of a walnut, 0.52 weight% of pine-nuts, 0.55 weight% of perillae Semen, and 0.55 weight% of pumpkin seeds; preparing glutinous rice gradients by spreading muscovado sugar and salt; steaming the boiled glutinous rice with meat soup; steaming the boiled glutinous rice after covering the glutinous rice with lotus leaves; and wrapping the completed glutinous rice with a sealed container or a plastic bag.

Description

찰밥 제조방법 및 그 제조방법에 의하여 제조되는 찰밥{Method for manufacturing Chal-Bab and Chal-Bab manufactured thereby} The method of manufacturing the rice and the rice produced by the manufacturing method {Method for manufacturing Chal-Bab and Chal-Bab manufactured thereby}

본 발명은 찰밥 제조방법과 그 제조방법에 의하여 제조되는 찰밥에 관한 것으로서, 보다 상세하게는 일반적으로 찹쌀과 팥을 이용해 만들어지는 찰밥에 각종 열매를 더하여 혼합하고 밥물을 육수로 맞춤으로 인하여 더 풍부한 영양이 함유된 찰밥을 제공하고, 건강식품으로서의 기능을 하는 음식을 제공하는 찰밥 제조방법과 그 제조방법에 의하여 제조되는 찰밥에 관한 것이다.The present invention relates to a method of manufacturing the glutinous rice and the glutinous rice produced by the manufacturing method, more specifically, by adding a variety of berries to the glutinous rice made with glutinous rice and red beans, and mix the rice with broth and more rich nutrition The present invention relates to a glutinous rice production method and a glutinous rice produced by the production method.

찰밥은 일반적으로 찹쌀과 팥 등을 섞어 팥을 삶은 물이나 식수로 밥물을 맞춘 후 완성하는 음식으로, 체력회복이나 해독작용에 효과가 있는 음식으로 알려져 있다.Sticky rice is a food that is made by mixing glutinous rice with red beans and then boiled red beans with water or drinking water to complete the food. It is known as an effective food for physical recovery or detoxification.

찹쌀은 심하게 땀을 흘리거나 피로 등으로 시달리는 사람에게 체력회복을 도와주는 곡물로 알려져 있고, 칼로리가 높고 소화가 잘되므로 위장병의 예방에 좋은 곡물로 알려져 있으며, 산모의 젖이 잘 나오게 함과 동시에 산후회복에 도움이 되 는 곡물로 알려져 있다.Glutinous rice is known as a grain that helps people recover from heavy sweating or fatigue, and it is known as a good grain to prevent gastrointestinal diseases because of its high calorie and digestion. It is known as a grain that helps with recovery.

한편 팥은 각기병에 효과가 있고, 피로회복에 도움이 되고, 식용증진과 해독작용을 하며, 신장과 저혈압에 좋은 곡물로 알려져 있다.
이러한 기존의 찰밥도 건강식품으로 손색이 없지만, 본 발명은 이에 더하여 깐밤, 무화과, 호두, 잣, 흑임자, 호박씨를 더 혼합하고 밥물을 육수로 맞추게 됨으로써, 이러한 재료가 가지는 효능에 의하여 더 풍부한 영양이 함유된 건강식품인 찰밥을 제공하고자 하는 것이다.On the other hand, red beans are effective in each disease, help to recover from fatigue, promote food and detoxification, and is known as a good grain for kidney and hypotension.
This conventional rice is also good as a health food, but the present invention is in addition to the sweet chestnuts, figs, walnuts, pine nuts, black sesame seeds, pumpkin seeds, and more by mixing the rice with broth, the rich nutrition by the efficacy of these ingredients It is to provide a healthy food containing the glutinous rice.

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본 발명에 포함되는 재료들의 효능을 간단하게 설명하면 다음과 같다.Briefly describing the efficacy of the materials included in the present invention.

1) 밤의 효능1) Night Benefits

밤은 탄수화물·단백질·기타지방·칼슘·비타민(A·B·C) 등이 풍부하여 발육과 성장에 좋다. 특히 비타민 C가 많이 들어 있어 피부미용과 피로회복·감기예방 등에 효능이 있으며, 당분에는 위장 기능을 강화하는 효소가 들어 있으며 성인병 예방과 신장 보호에도 효과가 있는 것으로 알려져 있다.Chestnuts are rich in carbohydrates, proteins, other fats, calcium, and vitamins (A, B, C), which are good for growth and growth. In particular, it contains a lot of vitamin C, which is effective in skin beauty, fatigue recovery, and cold prevention. Sugar contains enzymes that enhance gastrointestinal function, and is known to be effective in preventing adult diseases and protecting kidneys.

2) 무화과의 효능 2) Effect of Figs

무화과는 주요 성분으로 당분(포도당과 과당)이 약 10% 들어 있어 단맛이 강하고, 유기산으로는 사과산과 시트르산을 비롯하여 암 치료에 효과가 있는 벤즈알데히드와 단백질 분해효소인 피신이 들어 있으며, 그밖에 리파아제, 아밀라아제, 옥시다아제 등의 효소와 섬유질 및 단백질이 풍부하다. 알칼리성 식품으로서 예로 부터 강장제나 암·간장병 등을 치료하는 약으로 사용되었으며, 민간에서는 소화불량·변비·설사·각혈·신경통·피부질환·빈혈·부인병 등에 약용으로 사용해 왔다고 알려져 있다.Figs contain about 10% of sugar (glucose and fructose) as main ingredients, and have a strong sweetness. Organic acids include malic acid and citric acid, as well as benzaldehyde and ficin, a protease that is effective in treating cancer. In addition, lipases and amylases It is rich in enzymes such as oxidase, fiber and protein. As an alkaline food, it has been used as a medicine to treat tonics, cancer, and liver disease, and it has been known to be used in medicine for the indigestion, constipation, diarrhea, keratin, neuralgia, skin diseases, anemia and women's diseases.

3) 호두의 효능 3) Benefits of Walnuts

호두에는 불포화지방의 일종은 오메가 3 지방이 많이 함유되어 있으며 주성분은 알파-리놀렌산이다. 또한 단백질 ·비타민 B2 ·비타민 B1 등이 풍부하여 식용과 약용으로 많이 사용해 왔다고 알려져 있다.Walnuts contain a lot of omega-3 fats, and the main ingredient is alpha-linolenic acid. It is also known to be rich in protein, vitamin B2, and vitamin B1, and has been used for food and medicinal purposes.

4) 잣의 효능 4) Benefits of Pine Nuts

잣은 지방유(脂肪油) 74%, 단백질 15%를 함유하고 있으며, 자양강장의 효과가 있는 것으로 알려져 있다.Pine nuts contain 74% fatty oil and 15% protein, and are known to have a nutritious tonic effect.

5) 흑임자(검은깨)의 효능 5) Efficacy of Black Sesame (Black Sesame)

흑임자는 검은깨를 말하는 것으로, 필수 아미노산이 많이 들어 있어 머리를 좋아지게 하고, 칼슘·철분·비타민 등 미네랄도 풍부하다. 흑임자는 간·심장·폐·신장의 기능을 보호한다고 알려져 있다.Black sesame refers to black sesame seeds, which contain a lot of essential amino acids to improve the hair and rich in minerals such as calcium, iron, and vitamins. Black surrogates are known to protect the function of the liver, heart, lungs and kidneys.

6) 호박씨의 효능 6) Benefits of Pumpkin Seeds

호박씨는 약성이 감미롭고 따뜻하며 보중(補中), 자양, 강장 등의 효과가 있다고 알려져 있고, 칼로리가 낮고 노폐물 배출과 이뇨작용을 도우며 지방의 축적을 막아주기 때문에 다이어트에 좋은 음식으로 알려져 있다. 또한 노화방지에 효과적인 비타민 E와 베타카로틴이 풍부하여 고운 피부를 만드는데도 좋고, 특히 베타카로틴 성분은 정상세포가 암세포로 변화되는 것을 막으면서 암세포의 증식을 늦추는 등 항암효과가 있는 것으로 알려져 있다. 또한 위 점막을 보호하는 기능과 비타민A, B2, C가 풍부하게 들어있고, 신경완화 작용을 하는 비타민 B12가 들어있어 불면증에 시달리는 사람에게 좋으며 호박씨의 셀레늄 성분은 정자의 생산성과 활동력을 증가시키는 것으로 알려져 있다. Pumpkin seeds are known to be good for diet because they are sweet and warm, and have an effect of weight, nourishment, tonic, etc., and are low in calories, help to produce waste and diuretic, and prevent fat accumulation. In addition, vitamin E and beta-carotene, which is effective in preventing aging, are also good for making skin beautiful. Especially, beta-carotene is known to have anti-cancer effects such as slowing the proliferation of cancer cells while preventing normal cells from being transformed into cancer cells. In addition, it is rich in vitamin A, B2 and C, and vitamin B12, which is a neuro-relaxing agent, is good for people suffering from insomnia. The selenium component of pumpkin seeds increases sperm productivity and activity. Known.

7) 사골의 효능 7) Efficacy of Beef Bone

사골은 구수한 맛을 가지고 있으며 양질의 콜라겐 단백질과 우수한 칼슘의 공급원으로서, 임산부나 수유부, 허약한 사람들의 여름철 더위를 이기는 식품으로 또는 추운 겨울에 몸을 따뜻하게 해주는 보양음식으로 이용하여 왔고, 사골에는 콜라겐 단백질 및 칼슘과 같은 무기질이 풍부하게 들어있는 고영양식품으로 원기회복에 좋은 것으로 알려져 있다.The bone bone has a delicious taste and is a source of high quality collagen protein and excellent calcium, and has been used as a food to overcome the summer heat of pregnant women, nursing mothers, and weak people, or as a recuperative food to warm the body in cold winters. It is a high nutrition product rich in minerals such as protein and calcium, and is known to be good for refreshment.

한편 종래에는 지방에 따라 찰밥을 만드는 방법에 다소 차이가 있어서 표준화되지 못하였을 뿐만 아니라, 상기한 각종 열매를 찰밥의 재료로 사용한 적이 없으며, 더 나아가 밥물을 육수로 사용하는 경우는 전무한 실정이었다.On the other hand, in the prior art, the method of making the glutinous rice was somewhat different, and it was not standardized, and the above-mentioned various fruits were never used as the ingredients of the glutinous rice.

본 발명의 목적은 종래기술로 제조되는 찰밥의 부족한 문제점을 해결하기 위한 것으로서, 일반적으로 찹쌀과 팥을 이용해 만들어지는 찰밥에 각종 열매를 더하여 혼합하고 밥물을 육수로 맞춤으로 인하여, 더욱 풍부한 영양이 함유되어 건강식품으로서의 기능을 하는 찰밥을 제공하고, 각각의 재료가 가지는 풍미로 인하여 더욱 맛있는 향을 내포한 찰밥을 제조하는 방법과 그 제조방법에 의하여 제조되는 찰밥을 제공하는데 있다.An object of the present invention is to solve the shortcomings of the glutinous rice produced by the prior art, generally by adding various berries to the glutinous rice and red bean made by using adzuki beans, and mix the rice with broth, more rich nutrition To provide a glutinous rice that functions as a health food, and to provide a glutinous rice containing a more delicious aroma due to the flavor of each of the ingredients and the glutinous rice produced by the manufacturing method.

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이하에서는 본 발명인 찰밥 제조방법과 그 제조방법에 의하여 제조되는 찰밥에 대하여 상세하게 설명한다.Hereinafter, a method of manufacturing the glutinous rice and the glutinous rice produced by the manufacturing method of the present invention will be described in detail.

상기 목적을 달성하기 위해 본 발명은, 찰밥 제조방법에 있어서, 찹쌀을 물로 세척한 후 냉장 보관하여 수분을 유지하도록 하는 단계(a)와; 팥과 깐밤을 삶는 단계(b)와; 상기 찹쌀과 팥과 손질한 깐밤을 무화과, 호두, 잣, 흑임자, 호박씨와 함께 골고루 섞어 찰밥 재료를 만들고, 찰밥 재료의 간을 맞추기에 필요한 최소한의 흑설탕과 소금을 뿌려 찰밥 재료를 만드는 단계(c)와; 상기 찰밥 재료에 육수로 밥물을 맞추고 1차 가열하여 찰밥을 만든 후 1차 뜸을 들이는 단계(d)와; 상기 뜸을 들인 찰밥을 연잎에 싸고 2차 뜸을 들이는 단계(e)로 완성되는 것을 포함하여 이루어진다.In order to achieve the above object, the present invention provides a method for producing a glutinous rice, washing the glutinous rice with water and then refrigerated to maintain moisture (a); (B) boiling red beans and sweet chestnuts; (C) mixing the glutinous rice with the red beans and trimmed canned chestnuts with figs, walnuts, pine nuts, black sesame seeds, and pumpkin seeds to make a glutinous rice material, and sprinkling the glutinous rice with salt and salt to make the glutinous rice material. Wow; (D) putting the first moxibustion after making the glutinous rice by fitting the rice with broth to the glutinous material and heating it first; Wrapping the moxibusted glutinous rice in lotus leaf and comprises the step of completing the secondary moxibustion (e).

또한 상기 완성된 찰밥을 일정한 분량씩 진공포장하거나 밀폐용기에 포장하는 것을 더 포함하여 이루어지는 것을 특징으로 한다.In addition, characterized in that it further comprises a vacuum packing or packaging in a sealed container of the finished glutinous rice in a predetermined amount.

이때 상기 찰밥 재료를 만드는 단계(c)는 찰밥 재료의 총중량%에 대해 찹쌀 95.5중량%, 팥 0.48중량%, 깐밤 0.85중량%, 무화과 0.7중량%, 호두 0.85중량%, 잣 0.52중량%, 흑임자 0.55중량%, 호박씨 0.55중량%로 혼합하여 이루어지는 것을 특징으로 한다.At this time, the step (c) of making the glutinous material is 95.5 wt% glutinous rice, red bean 0.48 wt%, sweet chestnut 0.85 wt%, fig 0.7 wt%, walnut 0.85 wt%, pine nut 0.52 wt%, black sesame 0.55 It is characterized in that the mixture by weight%, 0.55% by weight of pumpkin seeds.

또한 상기 육수는 닭뼈, 닭발 및 쇠사골뼈를 상온의 물에 담아 핏물을 뺀 후, 뼈 10㎏에 생수 50ℓ 부어 끓인 것으로서, 완성된 육수가 10㎏이 되게 하여 이루어지는 것을 특징으로 하며, 상기 육수는 6시간 내지 8시간 이상 끓여서 완성되는 것을 특징으로 한다.In addition, the broth is chicken bones, chicken feet and femoral bones in water at room temperature to subtract blood, and then boiled with 50 liters of bottled water in 10 kg of bone, characterized in that the finished broth is made to 10 kg, the broth It is characterized in that it is completed by boiling over 6 hours to 8 hours.

또한 상기 찹쌀은 물로 세척한 후 6시간 내지 8시간 냉장 보관하여 수분을 70%정도 유지하도록 하고, 상기 팥과 깐밤은 70%정도 삶아지는 것을 특징으로 한다. In addition, the glutinous rice after washing with water to keep refrigerated for 6 to 8 hours to maintain the moisture of about 70%, the red beans and sweet chestnuts are characterized in that boiled about 70%.

한편 상기 찰밥 제조단계에서 1차 가열시간은 10분 내지 12분이고, 1차 뜸들이는 시간은 20분 내지 25분이며, 2차 뜸들이는 시간은 5분 내지 7분 정도로 하여 완성되는 것을 특징으로 한다.Meanwhile, the first heating time is 10 minutes to 12 minutes, the first time of moxibustion is 20 minutes to 25 minutes, and the second time of moxibustion is completed in about 5 minutes to 7 minutes. do.

이상에서 살펴본 바와 같이 본 발명에 따른 찰밥 제조방법에 의하여 제조되는 찰밥은, 기존의 찰밥에 비하여 더욱 풍부한 영양이 함유되어 건강식품으로서의 기능을 하고, 각각의 재료가 가지는 풍미로 인하여 더욱 맛있는 향을 내포한 찰밥을 제공할 수 있게 된다. As described above, the glutinous rice produced by the method of manufacturing the glutinous rice according to the present invention contains more nutrients than the conventional glutinous rice and functions as a health food, and contains more delicious flavor due to the flavor of each ingredient. You will be able to provide a sticky rice.

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본 발명의 구체적 특징과 효능은 이하의 바람직한 실시예의 설명에 의하여 보다 구체적으로 설명하고자 한다.Specific features and efficacy of the present invention will be described in more detail by the following description of the preferred embodiment.

본 발명은 찹쌀을 물로 세척한 후 냉장 보관하여 수분을 유지하도록 하는 단계와; 팥과 깐밤을 삶는 단계와; 상기 찹쌀과 팥과 깐밤을 무화과, 호두, 잣, 흑임자, 호박씨와 함께 골고루 섞어 찰밥 재료를 만들고, 찰밥 재료의 간을 맞추기에 필요한 최소한의 흑설탕과 소금을 뿌려 찰밥 재료를 만드는 단계(c)와; 상기 찰밥 재료에 육수로 밥물을 맞추고 1차 가열하여 찰밥을 만든 후 1차 뜸을 들이는 단계와; 상기 뜸을 들인 찰밥을 연잎에 싸고 2차 뜸을 들이는 단계로 완성되는 것을 포함하여 이루어진다.The present invention comprises the steps of washing the glutinous rice with water and then refrigerated to maintain moisture; Boiling red beans and chestnuts; (C) mixing the glutinous rice, red beans, and sweet chestnuts with figs, walnuts, pine nuts, black sesame seeds, and pumpkin seeds to make a glutinous rice material, and sprinkling the glutinous rice with the minimum amount of brown sugar and salt necessary to match the rice flour; Fitting the rice with broth to the glutinous material and heating it first to make the glutinous rice and then putting the first moxibustion; Wrapped in the lotus leaf containing the moxibustion is made, including the step of completing the second moxibustion.

이 경우 상기 찹쌀은 물로 세척한 후 6시간 내지 8시간 냉장 보관하여 수분을 70%정도 유지하도록 하고, 상기 팥과 깐밤은 70%정도 삶아 보관한다. 이 때 물로 세척한 찹쌀을 냉장보관하는 시간을 6시간 내지 8시간으로 특정하였지만, 이는 냉장보관하는 온도조건이나 제조자의 판단 및 선택에 따라 변경되어 적용될 수 있고 또한 작업장의 환경 등에 따라 70%정도로 특정된 찹쌀의 수분함량도 변경되어 적용될 수 있는 것이다. 또한 팥과 깐밤의 삶는 정도도 작업장의 환경 또는 제조자의 판단 및 선택에 따라 변경되어 적용될 수 있는 것이다.In this case, the glutinous rice is kept refrigerated for 6 to 8 hours after washing with water to maintain about 70% moisture, and the red beans and sweet chestnuts are boiled about 70%. At this time, the time of refrigerated storage of the glutinous rice washed with water was specified as 6 to 8 hours, but this may be changed and applied depending on the temperature condition of refrigerated storage or the judgment and selection of the manufacturer, and it may be specified as about 70% according to the environment of the workplace. The water content of the glutinous rice can also be changed and applied. In addition, the degree of boiled red beans and chestnuts can be changed and applied according to the environment of the workplace or the judgment and selection of the manufacturer.

한편 상기 찰밥 재료를 만드는 단계는 찰밥 재료의 총중량%에 대해 찹쌀 95.5중량%, 팥 0.48중량%, 깐밤 0.85중량%, 무화과 0.7중량%, 호두 0.85중량%, 잣 0.52중량%, 흑임자 0.55중량%, 호박씨 0.55중량%로 혼합하여 이루어진다. 이때 찰밥 재료의 간을 맞추기 위하여 흑설탕과 소금을 조금 넣을 필요도 있는데, 본 발명에 의하여 제조되는 찰밥이 건강식품임을 감안하면 간을 낼 수 있는 최소한도의 양만을 넣는 것이 바람직하다. Meanwhile, the step of making the glutinous material is 95.5 wt% glutinous rice, red bean 0.48 wt%, sweet chestnut 0.85 wt%, fig 0.7 wt%, walnut 0.85 wt%, pine nut 0.52 wt%, black sesame 0.55 wt%, Pumpkin seeds are made by mixing 0.55% by weight. In this case, it is necessary to add a little bit of brown sugar and salt to match the seasoning of the glutinous material, considering that the rice produced by the present invention is a health food, it is preferable to put only the minimum amount to make the liver.

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한편 상기 육수는 닭뼈, 닭발 및 쇠사골뼈를 상온의 물에 담아 핏물을 뺀 후, 뼈 10㎏에 생수 50ℓ 부어 끓인 것으로서, 완성된 육수가 10㎏이 되게 하여 이루어지는 것을 특징으로 하며, 상기 육수는 6시간 내지 8시간 이상 끓여서 완성된다.On the other hand the broth is chicken bones, chicken feet and femoral bones in water at room temperature to subtract blood, and then boiled with 50 liters of water in 10 kg of bone, boiled, characterized in that the finished broth is made to 10 kg, the broth It is completed by boiling for 6 to 8 hours or more.

이 경우 상기한 육수는 닭뼈, 닭발 및 쇠사골뼈 중에서 선택된 1 종 또는 2 종 이상의 혼합물을 제조자의 선택에 따라 선별하여 사용할 수 있다. 즉 소비자의 다양한 취향에 맞게 상기한 육수를 닭뼈, 닭발 또는 쇠사골뼈를 끓여 만들어 낼 수도 있고, 닭뼈와 닭발, 닭뼈와 쇠사골뼈, 닭발과 쇠사골뼈를 적당한 비율로 혼합하여 끓여 만들어 낼 수도 있으며, 닭뼈, 닭발, 쇠사골뼈를 모두 적당한 비율로 혼합 하여 끓여 만들어 낼 수도 있다. 다만 상기한 육수는 닭뼈, 닭발, 쇠사골뼈로 끓여 만들어 낸 것에 한정되는 것은 아니며, 본 발명인 찰밥의 밥물로 사용할 수 있는 육수로 만들어 낼 수 있다고 인정되는 모든 뼈를 끓여 만들어 낼 수 있는 것이다.In this case, the broth may be used by selecting one or two or more mixtures selected from chicken bones, chicken feet, and femur bones according to the manufacturer's choice. In other words, the above-mentioned broth can be made by boiling chicken bone, chicken foot, or femur bone according to various tastes of consumers, or by mixing a proper ratio of chicken bone and chicken foot, chicken bone and femur bone, chicken foot and femur bone and making it by boiling Chicken bones, chicken feet, and femoral bones can all be mixed and boiled in an appropriate proportion. However, the above broth is not limited to those made by boiling chicken bones, chicken feet, and rib bones, and can boil all the bones that are recognized as being made into the broth that can be used as the rice of the present invention.

또한 상기에서는 육수를 만들어 내기 위하여 뼈 10㎏에 생수 50ℓ 부어 끓인 것으로서 완성된 육수가 10㎏이 되는 것으로 특정하고 6시간 내지 8시간 끓여서 완성되는 것으로 특정하였지만, 이 경우에도 찰밥의 제조단계에 있어서 작업장의 환경에 따라 또는 제조자의 판단 및 선택에 따라 다양하게 변경되어 적용될 수 있는 것이다.In addition, in the above, it was specified that the finished broth was 10 kg and boiled with 10 liters of bone in 10 kg of bone to make the broth, and it was specified that the finished broth was boiled for 6 to 8 hours. Depending on the environment or the judgment and selection of the manufacturer can be variously applied.

한편 상기 찰밥 제조단계에서 1차 가열시간은 10분 내지 12분이고, 1차 뜸들이는 시간은 20분 내지 25분이며, 2차 뜸들이는 시간은 5분 내지 7분 정도로 하여 완성된다.On the other hand, in the wax production step, the first heating time is 10 minutes to 12 minutes, the first steaming time is 20 minutes to 25 minutes, the second steaming time is completed by about 5 minutes to 7 minutes.

이 경우 1차 가열시간은 육수로 밥물을 맞춘 찰밥 재료가 충분히 익을 수 있는 정도의 시간이며, 1차 뜸들이는 시간은 충분히 익은 찰밥 재료의 향이 서로 작용하여 상승효과를 낼 수 있는 정도의 시간이며, 2차 듬들이는 시간은 연잎에 싼 찰밥에 연잎의 향이 스며들 수 있는 정도의 시간이다. 다만 이 경우에도 시간조건을 특정하였지만, 이는 찰밥 제조단계에 있어서 작업장의 환경에 따라 또는 제조자의 판단 및 선택에 따라 다양하게 변경되어 적용될 수 있는 것이다.In this case, the first heating time is enough time for the glutinous rice material to be cooked with broth, and the first steaming time is enough time for the fragrance of ripely cooked rice material to work together to produce a synergistic effect. The second time to stir is enough time for the fragrance of lotus leaf to soak in the waxy rice wrapped in lotus leaf. However, even in this case, the time condition was specified, but this may be variously changed and applied according to the environment of the workplace or at the judgment and selection of the manufacturer.

또한 완성된 찰밥을 연잎에 싸서 뜸을 들이는 것은 연잎의 향이 찰밥에 스며들 수 있게끔 하는 효과 외에도, 1인분씩 분량하여 연잎에 찰밥을 쌀 수 있는 효과가 있는 것이다. In addition, wrapping the finished glutinous rice in lotus leaf and moisturizing is in addition to the effect of allowing the fragrance of lotus leaf to soak into the rice, there is an effect that can stick the rice on the lotus leaf in 1 servings.

그리고 본 발명은 상기와 같은 방법으로 제조된 다음 일정한 분량씩 진공포장하거나 밀폐용기에 포장하여 제공하는 것도 가능하다. 상기한 진공포장이나 밀폐용기에 포장하는 방법은 공지의 기술을 활용할 수 있으며, 포장단위는 1인분, 2인분, 3인분 등 다양하게 행하는 것이 가능하다.In addition, the present invention may be prepared by the above method, and then vacuum packed or provided in a sealed container by a predetermined amount. The vacuum packaging or packaging method in a sealed container may utilize a known technique, the packaging unit can be performed in various ways, such as one serving, two servings, three servings.

이상에서 살펴본 바와 같이, 본 발명에 따른 찰밥 제조방법에 의하여 제조되는 찰밥은, 기존의 찰밥에 비하여 더욱 풍부한 영양이 함유되어 건강식품으로서의 기능을 하고, 각각의 재료가 가지는 풍미로 인하여 더욱 맛있는 향을 내포한 찰밥을 제공할 수 있게 된다.As discussed above, the glutinous rice produced by the method of manufacturing the glutinous rice according to the present invention contains more rich nutrition than the conventional glutinous rice and functions as a health food, and has a more delicious aroma due to the flavor of each ingredient. It can provide nested rice.

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한편 본 발명은 특정한 실시예에 관련하여 설명하고 있지만, 이하의 특허청구범위에 의해 제공되는 본 발명의 개념이나 분야를 벗어나지 않는 한도 내에서, 본 발명이 다양하게 개량 및 변화될 수 있다는 것은 당업계에서 통상의 지식을 가진자에게 있어서 자명하다 할 것이다.While the invention has been described in connection with specific embodiments, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It is self-evident to those of ordinary skill in the art.

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Claims (14)

찰밥 제조방법에 있어서,In the method of manufacturing the rice, 찹쌀을 물로 세척한 후 냉장 보관하여 수분을 유지하도록 하는 단계(a);Washing the glutinous rice with water and then refrigerated to maintain moisture (a); 팥과 깐밤을 삶는 단계(b);(B) boiling red beans and chestnuts; 상기 찹쌀과 팥과 깐밤을 무화과, 호두, 잣, 흑임자, 호박씨와 함께 골고루 섞어 찰밥 재료를 만들고, 찰밥 재료의 간을 맞추기에 필요한 최소한의 흑설탕과 소금을 뿌려 찰밥 재료를 만드는 단계(c);(C) mixing the glutinous rice, red beans, and sweet chestnuts with figs, walnuts, pine nuts, black sesame seeds, and pumpkin seeds to make a glutinous rice material, and sprinkling the glutinous rice with the minimum amount of brown sugar and salt necessary to match the glutinous rice material; 상기 찰밥 재료에 육수로 밥물을 맞추고 1차 가열하여 찰밥을 만든 후 1차 뜸을 들이는 단계(d);Step (d) putting the first moxibustion after making the glutinous rice by fitting the rice with broth to the glutinous material and heating it first; 상기 뜸을 들인 찰밥을 연잎에 싸고 2차 뜸을 들이는 단계(e)로 완성되는 것을 특징으로 하는 찰밥 제조방법.The method of producing a glutinous rice, characterized in that the step of (e) to wrap the moxa with lotus leaf and the secondary moxibustion. 제1항에 있어서, The method of claim 1, 상기 완성된 찰밥을 일정한 분량씩 진공포장하거나 밀폐용기에 포장하는 것을 더 포함하는 것을 특징으로 하는 찰밥 제조방법.The method of manufacturing a glutinous rice, characterized in that further comprising the vacuum packing or packaging in a closed container of the finished rice. 제1항 또는 제2항에 있어서,The method according to claim 1 or 2, 상기 찰밥 재료를 만드는 단계는 찰밥 재료의 총중량%에 대해 찹쌀 95.5중량%, 팥 0.48중량%, 깐밤 0.85중량%, 무화과 0.7중량%, 호두 0.85중량%, 잣 0.52중량%, 흑임자 0.55중량%, 호박씨 0.55중량%로 혼합하여 이루어지는 것을 특징으로 하는 찰밥 제조방법. The step of making the glutinous material is 95.5% by weight, red bean 0.48%, sweet chestnut 0.85%, fig 0.7% by weight, walnut 0.85% by weight, pine nut 0.52%, black sesame 0.55% by weight, pumpkin seeds The method of producing a glutinous rice characterized in that it is mixed at 0.55% by weight. 제1항 또는 제2항에 있어서,The method according to claim 1 or 2, 상기 육수는 닭뼈, 닭발 및 쇠사골뼈를 상온의 물에 담아 핏물을 뺀 후, 뼈 10㎏에 생수 50ℓ 부어 끓인 것으로서, 완성된 육수가 10㎏이 되게 하여 이루어지는 것을 특징으로 하는 찰밥 제조방법.The broth is a chicken bone, chicken feet and femoral bones in water at room temperature to subtract blood, and then boiled with 50 liters of bottled water in 10 kg of bone, the finished broth to make 10kg. 제1항 또는 제2항에 있어서,The method according to claim 1 or 2, 상기 찹쌀은 물로 세척한 후 6시간 내지 8시간 냉장 보관하여 수분을 70%정도 유지하도록 하고, 상기 팥과 깐밤은 70%정도 삶아지는 것을 특징으로 하는 찰밥 제조방법. The glutinous rice is washed with water for 6 hours to 8 hours refrigerated to maintain about 70% moisture, and the red bean and sweet chestnut boiled about 70% boiled rice production method characterized in that boiled. 제4항에 있어서,The method of claim 4, wherein 상기 육수는 6시간 내지 8시간 이상 끓여서 완성되는 것을 특징으로 하는 찰밥 제조방법.The method of producing a rice, characterized in that the broth is completed by boiling over 6 hours to 8 hours. 제1항 또는 제2항에 있어서,The method according to claim 1 or 2, 상기 1차 가열시간은 10분 내지 12분이고, 1차 뜸들이는 시간은 20분 내지 25분이며, 2차 뜸들이는 시간은 5분 내지 7분 정도로 하여 완성되는 것을 특징으로 하는 찰밥 제조방법.The first heating time is 10 minutes to 12 minutes, the first moxibustion time is 20 minutes to 25 minutes, the second moxibustion time is 5 minutes to 7 minutes to complete the manufacturing method. 찹쌀을 물로 세척한 후 냉장 보관하여 수분을 유지하도록 하는 단계와; 팥과 깐밤을 삶는 단계와; 상기 찹쌀과 팥과 깐밤을 무화과, 호두, 잣, 흑임자, 호박씨와 함께 골고루 섞어 찰밥 재료를 만들고, 찰밥 재료의 간을 맞추기에 필요한 최소한의 흑설탕과 소금을 뿌려 찰밥 재료를 만드는 단계와; 상기 찰밥 재료에 육수로 밥물을 맞추고 1차 가열하여 찰밥을 만든 후 1차 뜸을 들이는 단계와; 상기 뜸을 들인 찰밥을 연잎에 싸고 2차 뜸을 들이는 단계로 완성되는 것을 특징으로 하는 찰밥 제조방법에 의하여 제조되는 찰밥.Washing the glutinous rice with water and then refrigerated to maintain moisture; Boiling red beans and chestnuts; Mixing the glutinous rice, red beans, and chestnuts with figs, walnuts, pine nuts, black sesame seeds, and pumpkin seeds to make a glutinous rice material, and making a glutinous rice material by sprinkling the minimum brown sugar and salt necessary to match the rice flour; Fitting the rice with broth to the glutinous material and heating it first to make the glutinous rice and then putting the first moxibustion; The glutinous rice produced by the method of manufacturing a glutinous rice, characterized in that the step of wrapping the moxibustion in the lotus leaf and the secondary moxibustion. 제8항에 있어서, The method of claim 8, 상기 완성된 찰밥을 일정한 분량씩 진공포장하거나 밀폐용기에 포장하는 것을 더 포함하는 것을 특징으로 하는 찰밥 제조방법에 의하여 제조되는 찰밥.The glutinous rice produced by the method of manufacturing a glutinous rice characterized in that it further comprises vacuum packing or packaging in a sealed container by a predetermined amount. 제8항 또는 제9항에 있어서,The method according to claim 8 or 9, 상기 찰밥 재료를 만드는 단계로서 찰밥 재료의 총중량%에 대해 찹쌀 95.5중량%, 팥 0.48중량%, 깐밤 0.85중량%, 무화과 0.7중량%, 호두 0.85중량%, 잣 0.52중량%, 흑임자 0.55중량%, 호박씨 0.55중량%로 혼합하여 이루어지는 것을 특징으로 하는 찰밥 제조방법에 의하여 제조되는 찰밥.95.5% by weight of glutinous rice, red bean 0.48%, sweet chestnut 0.85%, fig 0.7% by weight, walnut 0.85% by weight, pine nut 0.52%, black sesame 0.55% by weight, pumpkin seed The glutinous rice produced by the method of manufacturing a glutinous rice characterized in that it is mixed by 0.55% by weight. 제8항 또는 제9항에 있어서,The method according to claim 8 or 9, 상기 육수는 닭뼈, 닭발 및 쇠사골뼈를 상온의 물에 담아 핏물을 뺀 후, 뼈 10㎏에 생수 50ℓ 부어 끓인 것으로서, 완성된 육수가 10㎏이 되게 하여 이루어지는 것을 특징으로 하는 찰밥 제조방법에 의하여 제조되는 찰밥.The broth is put chicken bones, chicken feet and femoral bone in water at room temperature to remove blood, and then boiled with 50 liters of bottled water in 10 kg of bone, the finished broth is made by the rice production method, characterized in that 10 kg Sticky Rice manufactured. 제8항 또는 제9항에 있어서,The method according to claim 8 or 9, 상기 찹쌀은 물로 세척한 후 6시간 내지 8시간 냉장 보관하여 수분을 70%정도 유지하도록 하고, 상기 팥과 깐밤은 70%정도 삶아지는 것을 특징으로 하는 찰밥 제조방법에 의하여 제조되는 찰밥.The glutinous rice is prepared by the method of manufacturing a glutinous rice, characterized in that the refrigerated storage for 6 to 8 hours to maintain the moisture of about 70%, and the red beans and sweet chestnuts boiled about 70%. 제11항에 있어서,The method of claim 11, 상기 육수는 6시간 내지 8시간 이상 끓여서 완성되는 것을 특징으로 하는 찰밥 제조방법에 의하여 제조되는 찰밥.The rice is manufactured by the method of producing a rice, characterized in that the boiled broth is completed for 6 to 8 hours or more. 제8항 또는 제9항에 있어서,The method according to claim 8 or 9, 상기 1차 가열시간은 10분 내지 12분이고, 1차 뜸들이는 시간은 20분 내지 25분이며, 2차 뜸들이는 시간은 5분 내지 7분 정도로 하여 완성되는 것을 특징으로 하는 찰밥 제조방법에 의하여 제조되는 찰밥.The first heating time is 10 minutes to 12 minutes, the first moxibustion time is 20 minutes to 25 minutes, the second moxibustion time is about 5 minutes to 7 minutes to complete the rice production method Manufactured rice.
KR1020090037763A 2009-04-29 2009-04-29 Method for manufacturing chal-bab and chal-bab manufactured thereby KR100946571B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815257A (en) * 2014-01-24 2014-05-28 五河童师傅食品有限公司 Chicken bone-flavor glutinous rice flour and preparation method thereof
CN103815250A (en) * 2014-01-24 2014-05-28 五河童师傅食品有限公司 Butter fish bone glutinous rice flour and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020074118A (en) * 2002-08-21 2002-09-28 박희숙 Short recipe made with glutinous rice flour
KR20050024629A (en) * 2003-09-01 2005-03-11 박광애 Cooked Glutinous Rice for Recreation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020074118A (en) * 2002-08-21 2002-09-28 박희숙 Short recipe made with glutinous rice flour
KR20050024629A (en) * 2003-09-01 2005-03-11 박광애 Cooked Glutinous Rice for Recreation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815257A (en) * 2014-01-24 2014-05-28 五河童师傅食品有限公司 Chicken bone-flavor glutinous rice flour and preparation method thereof
CN103815250A (en) * 2014-01-24 2014-05-28 五河童师傅食品有限公司 Butter fish bone glutinous rice flour and preparation method thereof

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