KR101063973B1 - Manufacturing method of rice cake - Google Patents
Manufacturing method of rice cake Download PDFInfo
- Publication number
- KR101063973B1 KR101063973B1 KR1020090003343A KR20090003343A KR101063973B1 KR 101063973 B1 KR101063973 B1 KR 101063973B1 KR 1020090003343 A KR1020090003343 A KR 1020090003343A KR 20090003343 A KR20090003343 A KR 20090003343A KR 101063973 B1 KR101063973 B1 KR 101063973B1
- Authority
- KR
- South Korea
- Prior art keywords
- fermentation broth
- rice
- rice cake
- fermentation
- mixing
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 80
- 235000009566 rice Nutrition 0.000 title claims abstract description 80
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title description 65
- 238000000855 fermentation Methods 0.000 claims abstract description 80
- 230000004151 fermentation Effects 0.000 claims abstract description 80
- 241000411851 herbal medicine Species 0.000 claims abstract description 20
- 238000010025 steaming Methods 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 240000000249 Morus alba Species 0.000 claims abstract description 14
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract 17
- 235000000346 sugar Nutrition 0.000 claims description 13
- 239000004927 clay Substances 0.000 claims description 5
- 240000007049 Juglans regia Species 0.000 claims 1
- 235000009496 Juglans regia Nutrition 0.000 claims 1
- 235000020234 walnut Nutrition 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 8
- 238000004321 preservation Methods 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000004480 active ingredient Substances 0.000 abstract description 6
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 5
- 230000000845 anti-microbial effect Effects 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035755 proliferation Effects 0.000 abstract description 2
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 241000519695 Ilex integra Species 0.000 abstract 1
- 235000020354 squash Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 150000003839 salts Chemical class 0.000 description 13
- 229910052500 inorganic mineral Inorganic materials 0.000 description 9
- 239000011707 mineral Substances 0.000 description 9
- 238000000465 moulding Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 230000000144 pharmacologic effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 206010010144 Completed suicide Diseases 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241001354013 Salmonella enterica subsp. enterica serovar Enteritidis Species 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021189 garnishes Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000003340 mental effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 238000005502 peroxidation Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 150000003431 steroids Chemical class 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- PUKLDDOGISCFCP-JSQCKWNTSA-N 21-Deoxycortisone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@@](C(=O)C)(O)[C@@]1(C)CC2=O PUKLDDOGISCFCP-JSQCKWNTSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- FCYKAQOGGFGCMD-UHFFFAOYSA-N Fulvic acid Natural products O1C2=CC(O)=C(O)C(C(O)=O)=C2C(=O)C2=C1CC(C)(O)OC2 FCYKAQOGGFGCMD-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000267040 Sasa borealis Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000002509 fulvic acid Substances 0.000 description 1
- 229940095100 fulvic acid Drugs 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 208000024693 gingival disease Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000003864 humus Substances 0.000 description 1
- 150000004678 hydrides Chemical class 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 239000006199 nebulizer Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 239000006152 selective media Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 떡의 제조방법에 관한 것으로서, 더욱 상세하게는 한약재의 유효성분을 함유하여 인체에 유익하면서도 기호성 및 자체보존성이 우수한 떡의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing rice cakes, and more particularly, to a method of preparing rice cakes containing an active ingredient of herbal medicine, which is beneficial to the human body and has excellent palatability and self-preservation.
본 발명은 쌀가루를 주재로 하는 떡의 제조방법에 있어서, 쌀가루에 한약재를 발효시킨 발효액을 혼합하는 발효액 혼합단계와, 쌀가루 및 발효액을 포함하는 혼합물을 호화시키는 증숙단계를 포함한다.The present invention includes a fermentation broth mixing step of mixing a fermentation broth fermenting a herbal medicine to rice flour, and a steaming step of gelatinizing a mixture comprising rice flour and fermentation broth.
본 발명에 의하면 조릿대나 뽕잎 등의 한약재를 발효시킨 발효액을 이용함으로써 인체에 유용한 한약재의 유효성분을 함유하면서도 기호도가 저하되지 않은 식미감이 양호한 떡의 제조방법을 제공한다. 또한, 항균효과를 가지는 조릿대를 발효시킨 발효액을 증숙된 떡의 표면에 도포하여 유해미생물의 증식을 억제시켜 자체보존성이 우수한 떡의 제조방법을 제공한다. According to the present invention, by using a fermentation broth fermented from herbal medicines such as stalks and mulberry leaves, it provides a method of producing rice cakes with a good taste without containing any effective ingredients of herbal medicines useful for the human body. In addition, by applying a fermentation broth fermenting the sack having an antimicrobial effect on the surface of the steamed rice cake to suppress the proliferation of harmful microorganisms to provide a method of producing rice cake excellent self-preservation.
떡, 한약재, 조릿대, 뽕잎, 항균, 보존성 Mochi, Herbal Medicine, Squash, Mulberry Leaf, Antibacterial, Preservation
Description
본 발명은 떡의 제조방법에 관한 것으로서, 더욱 상세하게는 한약재의 유효성분을 함유하여 인체에 유익하면서도 기호성 및 자체보존성이 우수한 떡의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing rice cakes, and more particularly, to a method of preparing rice cakes containing an active ingredient of herbal medicine, which is beneficial to the human body and has excellent palatability and self-preservation.
일반적으로 떡은 쌀을 물에 불려 제분한 쌀가루를 시루에서 찌거나, 쌀가루를 물과 반죽하여 증숙시킨 음식의 총칭으로 주재료인 쌀가루에 혼합하는 성분과 모양에 따라 시루떡, 흰떡, 가래떡, 송편, 인절미, 팥떡, 절편, 무우떡, 경단 등 여러 가지 이름과 모양이 있는 우리나라에서는 경조사 및 각종 행사에서 없어서는 안되는 전통음식이다. In general, rice cake is a general term for foods in which rice flour is soaked in water and milled in shiru or kneaded with water and steamed, and mixed with the main ingredient, rice flour. , Red bean rice cake, sliced rice, radish rice cake, dumpling, etc. In Korea, it is a traditional food that is indispensable at farming and various events.
그럼에도 불구하고 산업화가 급속히 진행되어 생활양식 및 식습관이 서구화되면서 외식 및 간식거리가 다양해짐에 따라 떡의 소비가 감소하였으나, 최근 간단한 식사대용으로 서구의 빵의 소비의 일부를 대체할 정도로 인기가 높아지고 있다.Nevertheless, as the industrialization progressed rapidly and westernization of lifestyles and eating habits led to the diversification of eating out and snacks, the consumption of rice cakes decreased, but recently, it became popular enough to replace some of the consumption of western bread as a simple meal. have.
특히 현대인들은우리의 전통음식에 많은 관심을 보이고 있으며, 섭취하는 음식이나 음료 등의 선택에 있어서 건강을 먼저 생각하게 되는 경향이 높아지고 있다. In particular, modern people are paying much attention to our traditional food, and the tendency to think about health first in the choice of food or drink to eat is increasing.
그러나, 종래의 떡들은 맛과 영양의 면에서는 어느 정도 우수한 것으로 평가되고 있으나, 건강지향적, 특히 기능성 식품으로서의 면에 대해서는 아직 개발의 여지가 많이 남아있다고 해도 과언이 아니다.However, although the conventional rice cakes are evaluated to be somewhat superior in terms of taste and nutrition, it is no exaggeration to say that there is still much room for development for health-oriented, especially as functional foods.
특히 떡의 주원료인 쌀에서는 부족한 영양소들 및 특유의 약리작용들을 나타내는 기능성의 면에서 많은 보강이 필요한 것이 사실이다.In particular, rice, which is the main ingredient of rice cakes, requires a lot of reinforcement in terms of functionality showing insufficient nutrients and specific pharmacological actions.
본 발명은 상기의 문제점을 개선하고자 창출된 것으로서, 우수한 약리적 효과를 가지는 한약재를 발효시켜 이용함으로써 인체에 유용하면서도 기호도가 양호한 떡의 제조방법을 제공하는 데 그 목적이 있다.The present invention has been made to improve the above problems, and it is an object of the present invention to provide a method of producing rice cakes which are useful to the human body and have good taste by fermenting and using a herbal medicine having excellent pharmacological effects.
본 발명의 다른 목적은 유해한 미생물의 증식을 억제하여 보관기간을 증대시킬 수 있는 자체보존성이 우수한 떡의 제조방법을 제공하는 데 있다. Another object of the present invention is to provide a method for producing rice cakes having excellent self-preservation ability which can increase the shelf life by inhibiting the growth of harmful microorganisms.
상기의 목적을 달성하기 위한 본 발명의 떡의 제조방법은 쌀가루를 주재로 하는 떡의 제조방법에 있어서, 상기 쌀가루에 한약재를 발효시킨 발효액을 혼합하는 발효액 혼합단계와; 상기 쌀가루 및 상기 발효액을 포함하는 혼합물을 호화시키는 증숙단계;를 포함하는 것을 특징으로 한다.In the manufacturing method of the rice cake of the present invention for achieving the above object, in the manufacturing method of rice cake as the main, a fermentation broth mixing step of mixing the fermentation broth fermenting the herbal medicine to the rice flour; It comprises a steaming step of gelatinizing the mixture containing the rice flour and the fermentation broth.
상기 발효액은 조릿대 100중량부에 대하여 흙설탕 20 내지 30 중량부를 혼합한 후 바닥에 전복껍질이 깔린 옹기에 투입한 다음 20 내지 25℃에서 6 내지 10개월 동안 발효시켜 얻어진 것을 특징으로 한다. The fermentation broth is characterized in that obtained by mixing 20 to 30 parts by weight of clay sugar with respect to 100 parts by weight and then put it in a pot with an abalone shell on the bottom fermentation at 20 to 25 ℃ for 6 to 10 months.
상기 증숙단계 완료 후 증숙된 떡의 표면에 상기 조릿대를 발효시킨 발효액을 도포하는 도포단계;를 더 포함하는 것을 특징으로 한다.After the completion of the steaming step, the coating step of applying a fermentation broth fermenting the boil on the surface of the steamed rice cake; characterized in that it further comprises.
상기 발효액은 뽕잎 100중량부에 대하여 흙설탕 20 내지 30 중량부를 혼합한 후 바닥에 전복껍질이 깔린 옹기에 투입한 다음 20 내지 25℃에서 2 내지 4개월 동안 발효시켜 얻어진 것을 특징으로 한다.The fermentation broth is characterized in that obtained by mixing 20 to 30 parts by weight of clay sugar with respect to 100 parts by weight of mulberry leaves and then put it in the Onggi shell covered with abalone shell on the bottom for 2 to 4 months at 20 to 25 ℃.
상술한 바와 같이 본 발명에 의하면 조릿대나 뽕잎 등의 한약재를 발효시킨 발효액을 이용함으로써 인체에 유용한 한약재의 유효성분을 함유하면서도 기호도가 저하되지 않은 식미감이 양호한 떡의 제조방법을 제공한다. As described above, the present invention provides a method for producing a rice cake having a good taste without sacrificing taste while containing an active ingredient of a herbal medicine useful for the human body by using a fermentation broth fermented with herbal medicines such as stalks and mulberry leaves.
또한, 발효시 전복껍질이 깔린 옹기에서 한약재를 발효시켜 발효시 잡냄새를 제거하여 기호도를 향상시킨다.In addition, the fermentation of the herbal medicine in the Onggi shell covered with abalone shell during fermentation to remove the odor of the fermentation to improve the palatability.
그리고, 항균효과를 가지는 조릿대를 발효시킨 발효액을 증숙된 떡의 표면에 도포하여 유해미생물의 증식을 억제시켜 자체보존성이 우수한 떡의 제조방법을 제공한다. In addition, by applying a fermentation broth fermenting the sack having an antimicrobial effect on the surface of the steamed rice cake to suppress the proliferation of harmful microorganisms to provide a method of producing rice cake excellent self-preservation.
이하, 본 발명의 떡의 제조방법에 대해서 단계별로 나누어 구체적으로 설명한다. Hereinafter, the method for producing rice cake of the present invention will be described in detail by dividing step by step.
본 발명에서 떡은 쌀가루를 주재로 조미료, 고명, 야채, 채소 등 각종 부재료들을 혼합하여 수증기를 이용하여 찌거나 쌀가루를 물과 반죽한 다음 수증기를 이용하여 쪄서 제조되는 것으로, 통상적인 백설기, 시루떡, 흰떡, 가래떡, 송편, 인절미, 팥떡, 절편, 무우떡, 경단 등의 형태로 제조된다. In the present invention, the rice cake is prepared by steaming using steam or by mixing various subsidiary materials such as seasonings, garnish, vegetables, vegetables, or steaming rice powder with water, and then steaming using steam to produce rice cakes. It is prepared in the form of white rice cake, rice cake rice cake, songpyeon, injeolmi, red bean rice cake, slice, radish rice cake, dumpling.
본 발명의 일 실시 예에 따른 떡의 제조방법은 침지단계와, 분쇄단계와, 발효액 혼합단계와, 성형단계와, 증숙단계, 도포단계로 이루어진다. Method of producing a rice cake according to an embodiment of the present invention comprises an immersion step, grinding step, fermentation broth mixing step, molding step, steaming step, coating step.
1. 침지단계1. Immersion stage
세척된 쌀을 물에 침지시켜 불린다. 이 경우 침지 전에 석발기를 이용하여 쌀에 포함된 돌이나 이물을 제거하는 것이 바람직하다. 침지시간은 7 내지 9시간 동안 침지시킨다.The washed rice is called immersed in water. In this case, it is preferable to remove the stones or foreign matter contained in the rice using a stone blower before immersion. Immersion time is immersed for 7 to 9 hours.
2. 분쇄단계2. Crushing Step
물에 불린 쌀은 물기를 제거한 후 분쇄기에서 분쇄한다. 분쇄기로는 통상적인 제분용 롤분쇄기를 이용하여 50 내지 150메쉬 입도크기로 분쇄한다. 이외에도 믹서기, 절구, 맷돌 등을 이용할 수 있다. Rice soaked in water is crushed in a grinder after it is drained. As a grinder, it grinds to 50-150 mesh particle size using a conventional mill grinder. Blenders, mortars, millstones, etc. can also be used.
이러한 분쇄단계는 후술할 성형단계나 증숙단계 이전에 추가적으로 더 수행될 수 있다. This grinding step may be further performed before the molding step or the steaming step to be described later.
3. 발효액 혼합단계3. Fermentation broth mixing step
분쇄하여 얻어진 쌀가루에 한약재를 발효시킨 발효액을 혼합한다. The fermentation broth fermented the herbal medicine is mixed with the rice powder obtained by grinding.
본 발명에서 한약재로는 통상적인 한약재들이 이용될 수 있다. 바람직하게는 천연에서 자생하는 식물의 뿌리나 줄기, 잎 등을 이용한다. 그리고 한약재는 건조시키지 않은 생약재의 형태로 제공된다. In the present invention, conventional herbal medicines may be used as the herbal medicines. Preferably, roots, stems, leaves and the like of natural native plants are used. And herbal medicines are provided in the form of undried herbal medicines.
특히, 한약재로 조릿대 또는 뽕잎을 이용하는 것이 바람직하다. In particular, it is preferable to use a stalk or mulberry leaf as a herbal medicine.
조릿대(Sasa borealis)는 우리나라에 넓은 면적에 거쳐 분포하며, 생명력이 강하고 약리적 효능이 뛰어나다. 조릿대는 벼과의 가장 작은 대나무로 우리나라에 약 6종이 자생하는데 예로부터 민간요법, 한방, 동의치료, 약리적 연구 등에서 조릿대의 항암작용, 항궤양작용, 소염작용, 진정작용, 진통작용, 동맥경화 예방작용, 혈압강하작용, 강장작용, 항균작용, 갈증해소, 암세포 억제효과 등에 대해 알려져 있으며, 당뇨병, 만성간염, 당뇨병, 폐염, 중풍 등에도 효과가 있다고 알려져 있 다. Sasa borealis is distributed over a large area in Korea, and has strong vitality and pharmacological effects. Jaridae is the smallest bamboo in the family of rice and grows in about 6 species in Korea. Since anti-cancer, anti-ulcer, anti-inflammatory, sedative, analgesic, and arteriosclerosis prevention in folk medicine, oriental medicine, motion therapy, pharmacological research, etc. It is known for blood pressure lowering effect, tonic effect, antibacterial effect, thirst quenching, cancer cell suppression effect, and is also known to be effective in diabetes, chronic hepatitis, diabetes, pneumonia, stroke.
맛은 달고 심심하며 성질은 서늘하고 신경에 작용하므로 열을 내리고 답답한 가슴을 풀어주며, 민간에서는 불면증, 심신안정, 신경쇠약, 여름철 무더위에 지쳤을 때나 더위를 이기는데, 어린애의 잔병치레 등에 조릿대를 다려서 음용하여 왔고, 꽃 피기 전에 조릿대를 채취하여 두었다가 열병으로 입안이 마를 때, 오줌이 붉으면서 잘 안나올 때, 입안이 헐고 염증이 있을 때, 잇몸병, 당뇨로 열이 있을 때, 또는 몸안에 수분이 부족할 때에 잎, 줄기, 뿌리를 다려서 꾸준히 마시면 치료효과가 있다고 알려져 있다.The taste is sweet and boring, and the nature is cool and it acts on the nerves, so it lowers the heat and releases the stuffy breasts.In civilian, insomnia, mental and mental weakness, nervous breakdown and summer heat are beaten or heat, Drinking, holding a stalk before flowering and leaving the mouth dry with fever, urinating redness, poor mouth, inflamed mouth, fever with gum disease, diabetes, or water in the body When the lack of leaves, stems, roots and drinking constantly known to have a therapeutic effect.
상기의 효능을 가지는 조릿대는 본 발명에서 발효시켜 이용한다. 이는 조릿대의 유효성분을 효과적으로 추출하면서도 조릿대 특유의 씁쓸한 맛을 제거할 수 있을 뿐만 아니라 발효과정에 관여하는 발효 미생물에 의해 유용성분을 증대시킬 수 있다. The sack having the above efficacy is used by fermentation in the present invention. This can effectively remove the bitterness peculiar to the stalks while effectively extracting the active ingredients of the stalks, and increase the useful components by the fermentation microorganisms involved in the fermentation process.
조릿대를 이용하여 발효액을 얻기 위해 채취된 조릿대를 흐르는 물에 깨끗이 세척하여 흙과 이물질을 제거한 다음 잘게 자른다. 다음으로 물기를 제거한 후 조릿대 100중량부를 기준으로 흙설탕 20 내지 30 중량부를 잘 혼합한다. 이 경우 흙설탕이 20중량부 미만이면 숙성기간이 너무 길고 부패의 가능성이 있어 바람직하지 않으며, 30중량부를 초과하면 숙성 후 발효액이 달아 바람직하지 않다. To get the fermentation broth using a sack, wash the collected stalks under running water to remove soil and foreign matter, and then chop them. Next, after the water is removed, mix well 20 to 30 parts by weight of earth sugar based on 100 parts by weight of the wok. In this case, if the sugar sugar is less than 20 parts by weight, the ripening period is too long and there is a possibility of corruption, and if it exceeds 30 parts by weight, the fermentation broth is not preferred after fermentation.
상기와 같이 혼합된 조릿대와 흙설탕은 바닥에 전복껍질이 깔린 옹기에 담아 20 내지 25℃에서 6 내지 10개월 동안 숙성시킨다. 전복껍질은 조릿대 100중량부를 기준으로 40 내지 60중량부를 옹기의 바닥에 깔아 이용한다. 전복 껍질은 탈취, 흡 착작용이 우수하여 조릿대의 발효과정에서 발생하는 좋지 않은 냄새와 미세한 이물질을 제거하게 된다. The mixed stalks and the mud sugar as described above are put in an pottery shell covered with abalone shell on the bottom and aged at 20 to 25 ° C. for 6 to 10 months. The abalone shell is used by spreading 40 to 60 parts by weight on the bottom of the pot. The abalone shell has excellent deodorization and adsorption, which removes bad odors and fine foreign substances generated during fermentation.
발효시 숙성온도와 숙성기간은 밀접하게 관련되어 있는 데, 온도가 너무 높으면 부패의 가능성이 있고 온도가 너무 낮으면 숙성기간이 너무 길어 바람직하지 못하다. 따라서 20 내지 25℃에서 6 내지 10개월 동안 숙성시켰을 경우 조릿대의 유효성분이 충분히 추출된다. 발효 후 거름망을 이용하여 고형분과 이물질을 걸러내어 최종적으로 발효액을 얻는다. The fermentation temperature and fermentation period are closely related to fermentation. If the temperature is too high, there is a possibility of rot. If the temperature is too low, the fermentation period is too long, which is undesirable. Therefore, when aged at 20 to 25 ℃ for 6 to 10 months, the active ingredient of the stalk is sufficiently extracted. After fermentation, the strainer is used to filter out solids and foreign substances to finally obtain fermentation broth.
한편, 상기 발효과정에서 자염을 더 혼합하여 발효시킬 수 있다. 이 경우 자염은 조릿대 100중량부를 기준으로 2 내지 6중량부를 잘 혼합한다. On the other hand, the fermentation may be further mixed by fermentation in the fermentation process. In this case, the salt is well mixed with 2 to 6 parts by weight based on 100 parts by weight of the sack.
자염(煮鹽)은 삼국시대부터 생산하던 우리나라의 전통소금이다. 서해안과 남해안 갯벌에서 생산한 자염의 제조방식은 지역마다 다소 차이가 있지만 해수가 증발하여 염분이 농축된 갯벌함토를 만들고 그 함토에 바닷물을 투과시켜 염도를 높인 함수를 가마에서 끓여 석출시켜 제조된다.Jain is the traditional salt of Korea, which has been produced since the Three Kingdoms. The production method of suicide from the west and south coastal tidal flats varies somewhat from region to region, but seawater evaporates to produce saltwater-rich tidal flats, and the saltwater is penetrated by boiling water in the kiln to precipitate saltwater.
자염은 염도가 낮으며 특히 갯벌에 함유된 각종 미네랄이 바닷물이 함토를 투과할 때 용출되어 함수에 용해되어 있다가 소금과 함께 결정되기 때문에 천일염보다 더 많은 미네랄 성분을 함유한다. 갯벌은 주로 해양성 동ㆍ식물의 사체가 퇴적되어 생성된 킬레이트(Chelate)성 풀브산(Fulvic acid) 함량이 높은 부식물질(腐植物質; Humic substances)이 무기물과 반응하여 유기산미네랄(Minerals)염의 형태인 해양성 부식산콜로이드미셀(Colloidal micelle) 형태의 부식토양(Humus soil)으로 존재하므로서 각종 동ㆍ식물에 미네랄 공급이 용이한 특성이 있다. 이러한 미네 랄은 함토와 함수를 만드는 과정에서 용해되어 소금과 같이 결정되기 때문에 자염을 섭취하였을 때 유용한 미네랄을 공급 받을 수 있는 것이다. Suicide is low in salinity and contains more minerals than natural salt, especially since various minerals in the tidal flat are eluted when the seawater penetrates the soil and are dissolved in the water. Tidal-flat is mainly a form of organic mineral salt, in which humic substances, which are high in chelated Fulvic acid, formed by the accumulation of carcasses of marine animals and plants, react with inorganic substances. Since it exists as humus soil in the form of marine colloidal micelle, it is easy to supply minerals to various animals and plants. These minerals are dissolved in the process of making clay and hydride and are determined as salts, so they can be supplied with minerals useful when ingesting salts.
이러한 자염은 단순한 무기염 뿐만 아니라 킬레이트성 유기산 미네랄착염이 상당히 존재한다. 따라서 조릿대의 발효시 소량 혼합되는 자염은 유기산미네랄 공급이 충분할 때 활발한 대사를 하는 발효미생물의 대사활동을 증진시켜 양질의 발효액을 얻을 수 있게 한다.These magnetic salts are not only simple inorganic salts but also considerably chelating organic acid mineral complex salts. Therefore, a small amount of mixed salt during fermentation of stalks enhances the metabolic activity of fermentation microorganisms which actively metabolize when the organic acid mineral supply is sufficient, thereby obtaining a high quality fermentation broth.
획득된 발효액은 떡의 종류에 따라 적당량을 쌀가루와 혼합한다. 그리고 이 과정에서 미량의 소금을 첨가할 수 있다. 소금을 첨가하는 경우 자염을 이용하는 것이 바람직하다. 이외에도 설탕, 식초, 술, 후추, 계피, 물엿, 꿀 등의 각종 부재료들을 필요에 따라 더 첨가할 수 있음은 물론이다. 또한, 떡에 색상을 발현시키기 위해 식용가능한 천연식물성 안료가 첨가될 수 있다. The obtained fermentation broth is mixed with rice flour in an appropriate amount depending on the type of rice cake. A small amount of salt can be added during this process. When salt is added, it is preferable to use suicide. In addition, sugar, vinegar, alcohol, pepper, cinnamon, starch syrup, honey and the like can be further added as needed. In addition, edible natural plant pigments may be added to express the color in the rice cake.
본 발명의 다른 실시 예로서 발효액으로 상기 조릿대를 발효시킨 발효액에 뽕잎을 발효시킨 발효액을 혼합하거나 뽕잎을 발효시킨 발효액을 단독으로 이용할 수 있다. As another embodiment of the present invention, the fermentation broth fermented with mulberry leaves may be mixed with the fermentation broth fermented with the fermentation broth, or the fermentation broth fermented with mulberry leaves may be used alone.
뽕잎은 당뇨병을 예방 및 치료하고 갈증을 해소하는 기능을 갖는 것으로 알려져 있다. 뽕나무의 잎에는 플라본(flavones), 스테로이드(steroids), 트리테르펜(triterpenes), 아미노산, 비타민과 다량의 미네랄 성분이 존재하는 것으로 보고되어 있으며, 질소 함유 당(N-containing sugars)이 분리되기도 하였다. 또한, 뽕나무 추출물의 항산화 물질로서의 역할도 많은 관심을 끌고 있다. 인체 내에서 산화 스트레스에 의하여 생성된 자유 라디칼(free radical)은 생체막 지질을 과산화 시켜 심장병, 고혈압 또는 당뇨병 등의 만성 퇴행성 질환을 유발시킬 수 있으므로, 뽕나무 추출물의 항산화 효과 또한 중요하게 대두되고 있다. 나아가, 뽕잎에는 플라보노이드 계열의 화합물이 함유되어 있어, 생체 내 지질의 감소 및 혈중 중성지질의 과산화 억제를 비롯한 성인병 예방효과 또한 기대된다.Mulberry leaves are known to have the function of preventing and treating diabetes and quenching thirst. The leaves of mulberry (flavones), steroids (steroids), triterpenes (triterpenes), amino acids, vitamins and a large amount of minerals have been reported, and N-containing sugars have been isolated. In addition, the role of the mulberry extract as an antioxidant has attracted much attention. Since free radicals generated by oxidative stress in the human body may cause peroxidation of biofilm lipids to cause chronic degenerative diseases such as heart disease, hypertension or diabetes, the antioxidant effect of mulberry extract is also important. Furthermore, the mulberry leaves contain a flavonoid-based compound, anticipating the prevention of adult diseases, including reduction of lipids in vivo and inhibition of peroxidation of triglycerides in the blood.
이러한 뽕잎은 상술한 조릿대의 발효방법과 동일한 방법으로 발효시켜 발효액을 얻는다. 다만, 뽕잎을 발효시키는 경우 2 내지 4개월 동안 발효시키는 것이 바람직하다. Such mulberry leaves are fermented in the same manner as the fermentation method of the above-described garnish to obtain a fermentation broth. However, when fermenting mulberry leaves it is preferable to ferment for 2 to 4 months.
4. 성형단계4. Molding Step
상기 혼합단계에서 혼합된 쌀가루와 발효액의 혼합물은 일정한 모양으로 성형시킨다. 성형은 소정의 형태를 가진 성형틀을 이용할 수 있으며, 점도가 높은 경우에 손으로 일정한 모양을 낼 수 있다. 또한, 혼합물을 특정 모양으로 성형하지 않은 채 후술할 증숙단계에서 혼합물이 투입되는 용기의 내부형태에 의해 성형과정이 이루어질 수 있다. The mixture of the rice flour and fermentation broth mixed in the mixing step is molded into a predetermined shape. Molding may use a mold having a predetermined shape, and may have a uniform shape by hand when the viscosity is high. In addition, the molding process may be performed by the internal shape of the container in which the mixture is added in the steaming step to be described later without molding the mixture into a specific shape.
그리고 발효액의 혼합량에 따라 필요한 경우 상기 성형단계 이전에 별도의 반죽과정이 수행될 수 있음은 물론이다. 가령, 송편이나 절편 등은 멥쌀가루와 발효액을 혼합하여 반죽한 후 성형단계가 수행된다.And if necessary, according to the mixing amount of the fermentation broth may be carried out a separate kneading process before the forming step. For example, songpyeon or slices are kneaded by mixing non-glutinous rice flour with fermentation broth and then a molding step is performed.
5.증숙단계5. Steaming stage
상기에서 성형된 혼합물은 증숙용 용기에 담아 수증기로 쪄서 호화시킨다. 가령, 찜기, 찜통, 시루, 오븐 및 제빵기 등을 이용할 수 있다. 증숙시 온도는 통상적으로 100 내지 120℃에서 찔 수 있으나, 바람직하게는 유용 미생물의 사멸과 영양분의 파괴 방지를 위해 80 내지 100℃에서 찐다.The molded mixture formed above is steamed and steamed in steaming containers. For example, steamers, steamers, shiru, ovens and bakers can be used. The temperature during steaming is usually steamed at 100 to 120 ° C., but is preferably steamed at 80 to 100 ° C. to prevent the killing of useful microorganisms and the destruction of nutrients.
너무 짧은 시간 찌면 호화가 일어나지 않아 겉표면이 갈라지며 떡이 질기게 되고, 너무 오래 찌면 호화가 과다하게 일어나서 색상이 나빠지고 떡이 무르게 된다. 따라서 떡의 종류에 따라 30 내지 60분 정도의 적당한 시간동안 증숙시키는 것이 바람직하다.If you steam for too short, the surface will crack and the rice cake will be chewy. If you steam too long, the color will be excessive and the rice cake will become soft. Therefore, it is preferable to steam for an appropriate time of about 30 to 60 minutes depending on the type of rice cake.
6. 도포단계6. Application step
상기 증숙단계 완료 후 도포단계를 추가적으로 더 수행할 수 있다.After the steaming step is completed, the coating step may be further performed.
도포과정은 상기 증숙단계에서 증숙된 떡을 식힌 후 떡의 표면에 조릿대를 발효시킨 조릿대 발효액을 도포하여 이루어진다. 분무기를 이용하여 조릿대 발효액을 떡의 표면에 골고루 분사한다. 또는 붓을 이용하여 떡의 표면에 조릿대 발효액을 칠하여 도포할 수 있다. 도포 후 상온 또는 저온에서 보관하거나 도포 직후 급속냉각시켜 장기간 보관할 수 있다. The application process is made by cooling the steamed rice cakes in the steaming step and then applying the fermented broth fermented to the surface of the rice cake. Spray the fermentation broth evenly on the surface of the rice cake using a nebulizer. Alternatively, it is possible to apply by applying a fermentation broth to the surface of the rice cake using a brush. After application, it can be stored at room temperature or low temperature, or it can be stored for a long time by rapid cooling immediately after application.
조릿대, 특히 조릿대 잎은 방부작용을 하는 것으로 이미 알려져 있다. 일예로서, 떡을 조릿대 잎으로 싸 두면 며칠씩 두어도 상하지 않으며, 팥을 삶을 때에 조릿대 잎을 넣으면 빨리 익을 뿐 아니라 잘 상하지 않는다고 한다. 이는 조릿대 잎 중의 약리성분으로 페놀성분, 아미노산, 유기산, 당류 등에 의한 것으로 알려져 있으며, 포도상구균이나 녹농균의 생육도 억제하는 효과가 있는 것으로 알려져 있다.Pole rods, in particular bole leaf, are already known to act as antiseptics. For example, if you wrap the rice cake with a stalk leaf, it will not be damaged even if you leave it for several days. This is known as a pharmacological component in the leaves of stalks, which is known to be due to phenol components, amino acids, organic acids, sugars, etc., and is also known to have an effect of inhibiting the growth of Staphylococcus aureus and Pseudomonas aeruginosa.
따라서 조릿대 발효액의 도포과정을 통해 유해한 미생물의 증식을 방지하여 보존성을 증대시킬 수 있을 것으로 기대된다. Therefore, it is expected to increase the shelf life by preventing the growth of harmful microorganisms through the application process of the fermentation broth.
한편, 본 발명의 또 다른 실시 예로서 쌀가루에 발효액을 동결건조시킨 분말을 혼합한 후 증숙하여 제조될 수 있다. 이 경우 동결건조는 각종 영양소가 파괴되는 것을 방지하기 위해 진공 동결건조하는 것이 바람직하다. 진공동결건조 기계에서 발효액을 -20℃로 먼저 급속동결한 다음 10 내지 40시간 동안 진공상태에서 건조시켜 분말을 획득한다.On the other hand, as another embodiment of the present invention may be prepared by steaming after mixing the powder lyophilized fermentation broth to rice flour. In this case, lyophilization is preferably vacuum lyophilized in order to prevent destruction of various nutrients. In a vacuum freeze drying machine, the fermentation broth is first rapidly frozen to -20 ° C and then dried in a vacuum for 10 to 40 hours to obtain a powder.
이하, 실시 예를 통하여 본 발명의 떡의 제조방법에 대해 설명하고자 한다. 다만, 하기의 실시 예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 하기의 실시 예로 한정하는 것은 아니다.Hereinafter, the method of manufacturing the rice cake of the present invention will be described through Examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.
(실시예 1)(Example 1)
멥쌀을 물에 불린 후 체에 건져 한시간 정도 물기를 제거한 후 롤분쇄기에서 분쇄한 멥쌀가루 1kg에 소금 20g을 넣고 굵은 체에 한번 내렸다. 그리고 멥쌀가루 에 조릿대 발효액 100g을 첨가하여 손으로 골고루 비빈후 10분정도 숙성시킨 다음 고운 체로 쳤다. 여기에 설탕 40g을 더 혼합한 후 대나무 찜기에 혼합물을 넣어 제과용 스크래퍼로 상부를 평평하게 고른 후 대추와 호박으로 만든 고명을 얹어주고 면포를 덮었다. 다음으로 찜통의 물이 끓으면 시루를 얹고 수증기를 이용하여 약 45분 정도 쪄서 백설기를 제조하였다. After boiled non-glutinous rice in water, it was dried over a sieve to remove water for about an hour, and then 20 g of salt was added to 1 kg of non-glutinous rice flour crushed in a roll grinder. Then, 100 g of fermented broth was added to non-glutinous rice flour, and then evenly rubbed by hand and aged for about 10 minutes. After 40g of sugar was added to the mixture, the mixture was put in a bamboo steamer, and the top was flattened with a confectionery scraper. Next, when the water in the steamer boiled, put a siru and steamed it for about 45 minutes using steam to prepare snow white.
상기 조릿대 발효액은 야산에서 채취한 조릿대의 잎과 줄기를 잘게 세절하여 얻어진 조릿대 1kg에 대하여 흙설탕 250g을 옹기에 담아 23℃에서 8개월 동안 발효시킨 후 이물질을 걸러 얻었다. The fermentation broth was obtained by filtration of foreign matters after fermentation at 23 ° C. for 8 months in 250 g of clay sugar with respect to 1 kg of stalks obtained by finely cutting the leaves and stems of the stalks collected from wild acid.
(실시예 2)(Example 2)
상기 실시 예 1과 동일한 방법으로 백설기를 제조하되, 상기 조릿대의 발효시 옹기의 바닥에 약 500g의 전복껍질을 깔아 발효시켰다.Baekseolgi was prepared in the same manner as in Example 1, but fermented with about 500 g of abalone shell on the bottom of Onggi during fermentation.
(실시예3)Example 3
상기 실시 예 1과 동일한 방법으로 백설기를 제조하되, 증숙 후 상온에서 20분 정도 방치하여 식힌 다음 떡의 표면에 분무기를 이용하여 조릿대 발효액을 골고루 도포하였다.Prepare snow white powder in the same manner as in Example 1, but after steaming, left at room temperature for about 20 minutes to cool, and then evenly applied fermentation broth using a sprayer on the surface of the rice cake.
(비교예)(Comparative Example)
상기 실시 예 1과 동일한 방법으로 백설기를 제조하되, 상기 조릿대 발효액 대신 멥쌀가루에 종래와 같이 물 80g을 첨가하였다.The snow white was prepared in the same manner as in Example 1, but 80 g of water was added to the non-rice flour, instead of the fermentation broth.
<관능실험><Sensory experiment>
상기 실시예 1 내지 3 및 비교예의 백설기를 대상으로 관능검사를 실시하였다. 패널은 적절한 훈련과정을 거친 성인(남 10명, 여 6명)16명, 청소년 8명(남 4명, 여 4명) 총 24명을 선정하여 외관, 향, 맛, 전체적기호도를 다음과 같은 5점척도법에 의해 평가하도록 하였다. 그 결과는 하기 표1에 나타내었다.The sensory test was performed on the snow white of Examples 1 to 3 and Comparative Examples. The panel selected 16 adults (10 males, 6 females) and 8 adolescents (4 males, 4 females) who had undergone appropriate training courses. The evaluation was performed by a five-point scale method. The results are shown in Table 1 below.
(1:매우나쁨 2:나쁨 3:보통 4:좋음 5:매우 좋음)(1: Very bad 2: Bad 3: Normal 4: Good 5: Very good)
상기 표 1의 결과를 살펴보면, 외관에 있어서는 큰 차이를 보이지는 않았지만 실시예들이 비교예에 비해 점수가 더 높게 나타났다. 이는 조릿대 발효액을 혼합한 실시 예들은 발효액의 색상때문에 비교예보다 더 고운 색을 가진 결과로 보인다. Looking at the results of Table 1, although the appearance did not show a big difference, the examples showed a higher score than the comparative example. This seems to be the result of the embodiment mixed with the fermentation broth having a finer color than the comparative example because of the color of the fermentation broth.
그리고 맛과 향, 기호도에 있어서는 실시예 1 및 실시 예 3이 비교예보다 점수가 약간 더 높아 전체적으로 비슷한 결과로 나타났다. 이는 조릿대 발효액을 혼합하더라도 기존의 떡에 비해 기호도를 감소시키지 않을 뿐만 아니라 오히려 맛과 향에 있어서는 기존의 떡보다 더 뛰어남을 알 수 있다. In terms of taste, aroma, and preference, Examples 1 and 3 showed slightly higher scores than the comparative examples, and thus showed similar results overall. This can be seen that mixing the fermentation broth does not reduce the palatability compared to conventional rice cakes, but rather is superior to conventional rice cakes in terms of taste and aroma.
특히, 실시예 2의 경우 다른 실시 예들에 비해 점수가 더 높았는 데, 이는 조릿대의 발효시 전복껍질을 투입한 옹기를 이용한 경우 전복껍질이 발효과정에서 발생하는 좋지 않은 냄새와 미세한 이물질을 제거한 것으로 보인다.In particular, in the case of Example 2 score was higher than other examples, it seems that the abalone shell removed the bad smell and fine foreign substances generated in the fermentation process when using the Onggi in which the abalone shell was added during fermentation .
상기와 같이 본 발명의 실시 예에 따라 제조된 떡은 종래의 떡에 비해 한약재의 유효성분을 함유함으로써 각종 영양성분이 크게 증대되어 매우 유용할 것으로 기대된다.The rice cake prepared according to the embodiment of the present invention as described above is expected to be very useful because it contains a variety of nutritional ingredients significantly increased by containing the active ingredient of the herbal medicine compared to the conventional rice cake.
<항균시험><Antibacterial Test>
본 발명의 항균 능력을 살펴보기 위해 조릿대 발효액을 대상으로 항균 실험을 실시하였다. 항균활성을 측정하기 위한 균주로는 대장균 0-157 및 살모넬라 엔테리티디스(Salmonella enteritidis)를 사용하였다.In order to examine the antimicrobial ability of the present invention, an antimicrobial experiment was conducted on the fermentation broth. E. coli 0-157 and Salmonella enteritidis were used as strains to measure antimicrobial activity.
실험구로 상기 실시 예 1에서 사용된 조릿대 발효액을, 대조구로 증류수를 이용하여 10일간 상온에서 보관하면서 대장균 0-157 및 살모넬라 엔테리티디스의 증식을 관찰하였다. The growth of E. coli 0-157 and Salmonella enteritidis was observed while keeping the fermentation broth used in Example 1 as a test sphere at room temperature for 10 days using distilled water as a control.
상기의 균주를 식염수에 접종한 후 조릿대 발효액 및 증류수을 각각 가하였고, 균검사는 선택배지에 도말 후 24시간 동안 35℃에서 배양시킨 후에 각 균주의 개체수를 측정하였다. The strain was inoculated in saline, and fermentation broth and distilled water were added, respectively. The bacterium test was performed after incubation at 35 ° C. for 24 hours after smearing in selective medium, and the population of each strain was measured.
그 결과는 하기의 표 2에 나타내었다.The results are shown in Table 2 below.
율(%)After 2 days (cells / mL) / decrease
rate(%)
소율(%)After 10 days (cells / mL) / Persimmon
%
Salmonella (SE)
O-157
상기 표 2의 결과에서 알 수 있듯이 대조구의 경우 시간이 지남에 따라 균주수가 증가하였다. 하지만 실험구의 경우 시간이 지남에 균주수가 크게 감소되는 것으로 나타나 조릿대 발효액의 항균 효과가 우수함을 알 수 있다. As can be seen from the results in Table 2, the control group increased the number of strains over time. However, in the case of the experimental group, the number of strains was significantly reduced over time, indicating that the antibacterial effect of the fermentation broth was excellent.
상기의 결과로부터 조릿대를 발효시킨 발효액을 함유한 본 발명은 강한 항균효과로 유해한 미생물의 증식을 억제하여 떡의 자체 보존성 증대시킬 수 있다. 특히, 조릿대 발효액을 증숙 후 떡의 표면에 도포하는 것에 의해 떡의 자체 보존성이 더욱 증대될 것으로 기대된다.From the above results, the present invention containing the fermentation broth that fermented the stalks can increase the self-preservation of rice cake by inhibiting the growth of harmful microorganisms with a strong antibacterial effect. In particular, the self-preservation of the rice cake is expected to be further increased by applying the fermentation broth to the surface of the rice cake after steaming.
이상에서 본 발명은 일 실시 예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 당해 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시 예가 가능하다는 점을 이해할 것이다.While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
따라서 본 발명의 진정한 보호 범위는 첨부된 청구범위에 의해서만 정해져야 할 것이다.Therefore, the true scope of protection of the present invention should be defined only by the appended claims.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090003343A KR101063973B1 (en) | 2009-01-15 | 2009-01-15 | Manufacturing method of rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090003343A KR101063973B1 (en) | 2009-01-15 | 2009-01-15 | Manufacturing method of rice cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20100083977A KR20100083977A (en) | 2010-07-23 |
| KR101063973B1 true KR101063973B1 (en) | 2011-09-08 |
Family
ID=42643527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090003343A KR101063973B1 (en) | 2009-01-15 | 2009-01-15 | Manufacturing method of rice cake |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101063973B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102056331B1 (en) | 2018-10-31 | 2019-12-16 | 전남대학교산학협력단 | Bacillus subtilis strain having antimicrobial activity against foodborne pathogens by fermenting rice and use thereof |
| KR102095246B1 (en) | 2018-10-31 | 2020-03-31 | 전남대학교산학협력단 | Lactobacillus sakei strain having antimicrobial activity against against foodborne pathogens by fermenting rice and use thereof |
| KR20210083675A (en) | 2019-12-27 | 2021-07-07 | 전남대학교산학협력단 | Weissella cibaria strain having rice cake anti-retrogradation activity and use thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981180A (en) * | 2017-12-15 | 2018-05-04 | 阜阳市平衡医疗保健器械有限公司 | A kind of processing method of selenium magnesium glutinous jowar cake |
-
2009
- 2009-01-15 KR KR1020090003343A patent/KR101063973B1/en active IP Right Grant
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102056331B1 (en) | 2018-10-31 | 2019-12-16 | 전남대학교산학협력단 | Bacillus subtilis strain having antimicrobial activity against foodborne pathogens by fermenting rice and use thereof |
| KR102095246B1 (en) | 2018-10-31 | 2020-03-31 | 전남대학교산학협력단 | Lactobacillus sakei strain having antimicrobial activity against against foodborne pathogens by fermenting rice and use thereof |
| KR20210083675A (en) | 2019-12-27 | 2021-07-07 | 전남대학교산학협력단 | Weissella cibaria strain having rice cake anti-retrogradation activity and use thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20100083977A (en) | 2010-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100989865B1 (en) | Preparation method for aged blackonion extract | |
| KR101855421B1 (en) | Agricultural products with a pharmacological action and the mycelium mixtures are fermented food composition method of preparing the same | |
| KR101342517B1 (en) | Health functional porridge and method for manufacturing the porridge | |
| KR101063973B1 (en) | Manufacturing method of rice cake | |
| KR100994177B1 (en) | Preparation method for aged black cornus officinalis and for extract thereof | |
| CN103653080A (en) | Leisure Chinese-chestnut food and processing method thereof | |
| CN103947797B (en) | A kind of preparation method of fermented type tree peony tender shoots tea compound beverage | |
| KR101742975B1 (en) | Method for Manufacturing Kimchi Containing Sugar Immersion Extracts of Purslane | |
| KR101795681B1 (en) | Manufacturing method of natural nutrition soybean paste using blackbean | |
| KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
| KR102141702B1 (en) | Manufacturing method of fermented rice cake using cudrania tricuspidata fermented liquor | |
| KR100708778B1 (en) | Process of manufacturing a red ginseng pickle | |
| KR20170025300A (en) | Manufacturing method of soybean paste using ginseng extract and soybean paste thereof | |
| KR20170061337A (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
| KR101799815B1 (en) | Manufacturing method of Dolsan mustard Kimchi containing Saposhnikovia divaricata Schiskin and mustard Kimchi thereof | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| KR101745180B1 (en) | Fermanted foods manufacturing method with cultivating and ripening of using Galwha extracts | |
| KR102509537B1 (en) | Method for Making Seasoned Laver having inhibited acidification and Seasoned Laver manufactured thereby | |
| KR20190127307A (en) | Fermented beverage added with bluberry and manufacturing method thereof | |
| KR102275347B1 (en) | Pepper paste and preparation method thereof. | |
| KR101941600B1 (en) | Functional Fermented Soybean Lump using Enzymes and Manufacturing method thereof | |
| KR102645613B1 (en) | Fermented ssanghwa tea using wolfberry and deodeok and manufacturing method thereof | |
| KR102627899B1 (en) | The Method of smoked abalone ramen | |
| KR101959885B1 (en) | Processing of disagreeable food material containing astringent persimmon and method for producing five-tastes persimmon and five-tastes persimmon produced by the same method | |
| KR20180047968A (en) | manufacturing method of fermented soybeans using Dendropanax morbifera |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20160829 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20170901 Year of fee payment: 7 |
|
| FPAY | Annual fee payment |
Payment date: 20180903 Year of fee payment: 8 |