KR20110092419A - A methed of bar rice cakes using krill - Google Patents
A methed of bar rice cakes using krill Download PDFInfo
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- KR20110092419A KR20110092419A KR1020100011826A KR20100011826A KR20110092419A KR 20110092419 A KR20110092419 A KR 20110092419A KR 1020100011826 A KR1020100011826 A KR 1020100011826A KR 20100011826 A KR20100011826 A KR 20100011826A KR 20110092419 A KR20110092419 A KR 20110092419A
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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
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 크릴(krill)을 이용한 가래떡의 제조방법에 관한 것으로 좀더 상세하게는 쌀가루에 동물성 단백질과 미네랄이 풍부하게 함유된 탈각한 크릴(krill)살코기만을 분쇄기에서 분쇄, 혼합하여 질감과 영양가가 풍부한 가래떡을 제조함으로써 누구나 즐겨 먹을 수 있게 한 것이다.
The present invention relates to a method of manufacturing a rice cake using krill, and more specifically, to a rich and textured texture by crushing and mixing only the shelled krill lean meat containing animal protein and minerals in rice flour in a grinder. Anyone can enjoy eating rice cake.
우리나라에서 크릴 새우로 널리 알려진 크릴(krill)은 새우와 비슷하게 생긴 해양무척추 동물인 일종의 동물성 플랑크톤(plankton)으로 길이는 6㎝ 내.외 이며 무게는 1g 정도로 남빙양의 30m~50m 의 심해에서 성장하면서 그 수명이 끝나는 동안 한시적으로 막대한 량이 잠겨있게 때문에 주로 고래, 물개, 펭귄 등 해양동물의 먹이원으로 이용되고 있으며, 남빙양에서 조업하여 국내로 반입되는 크릴(krill)은 껍질에 발광물질이 있고 불소함량이 너무 많아 이를 식재료로 이용하게는 적합하지 않기 때문에 양식장의 어류 먹이나 낚시미끼, 낚시밑밥으로 사용하고 있는 실정이지만 크릴(krill)에는 인체에 유익한 영양성분인 오메가 3가 풍부하게 함유되고 있으며 콜레스테롤(cholesterol)을 제거시키는 "EPA"와 항염증 및 항지질, 항당뇨 억제 효과가 있는 "DHA" 망막 세포와 뇌기능을 돕는 "DPA"가 모두 함유되어 있기 때문에 식재료의 개발이 절실하게 요구되고 있는 실정이다.
Krill (Krill), widely known as Krill shrimp in Korea, is a kind of Plankton, a marine invertebrate animal that looks like shrimp. Because of the limited amount of water that is locked for a limited period of time, it is mainly used as a food source for marine animals such as whales, seals and penguins. Too many are not suitable for use as food ingredients, so they are used for fish food, fishing bait, and fishing bottoms in farms, but krill is rich in omega-3, a beneficial nutrient for humans, and cholesterol. "EPA" and "DHA" retinal cells with anti-inflammatory, anti-lipid and anti-diabetic effects Because it contains all the "DPA" help the brain function is the situation with the development of food and desperately needs.
종래의 가래떡은 쌀과 전분을 식재료로 하여 가공하였으므로 떡국을 만들어 먹을 경우 영양분이 부족하거나 조리시에 쉽게 풀어지고 질감이 좋지 않고 쌀 특유의 냄새가 있으므로 인해 신세대의 청소년들은 기피하는 경향이 있어 다량 소비는 되지 못하고 설날 등 명절에만 가족들이 취식할 정도의 지나지 않았다.
Conventional sputummochi is processed with rice and starch as ingredients, so if you make rice cake soup, it is insufficient in nutrients, is easily released during cooking, and has a poor texture and unique smell of rice. It wasn't enough for family members to eat only on holidays, such as New Year's Day.
본 발명은 상기의 같은 점을 감안하여 농촌에서 과잉생산되면서 소득은 줄어 재고가 누적되는 주식 재료인 쌀의 소비를 촉진하여 농가의 소득을 증대하는 방안으로 분쇄한 쌀가루와 불포화지방과 양질의 동물성 단백질 함량이 높은 크릴을 탈각한 후 살코기만을 분쇄기에서분쇄 혼합 가공하여 질감이 쫄깃하고 게향과 게맛이 있고 붉은 색소 아스타잔틴 특유의 분홍색이 표출되는 가래떡을 제조하여 국민의 건강증진과 특히 청소년의 성장발달에 기여를 할 수 있게 한 것이다.
In view of the above, the present invention promotes the consumption of rice, which is a staple food, in which the income is reduced and the inventory is accumulated while it is over-produced in rural areas. After removing the high content of krill, only lean meat is mixed and milled in a grinder to produce sputum rice cake with texture, chewy and crab taste, and red pigment astaxanthin. To contribute.
이와 같은 본 발명은 세계화 시대에 한국 전통 음식인 떡국 떡볶이의 품질을 높일 수 있다. The present invention as described above can improve the quality of the Korean traditional food Tteokguk Tteokbokki in the era of globalization.
또한 분홍색이 있는 크릴 떡볶이는 국산쌀을 이용하므로 수입쌀로 만든 떡볶이와 구분이 되도록 하여 소비자가 쉽게 선택을 할 수 있도록 한다.In addition, krill tteokbokki with pink uses domestic rice, so it is distinguished from tteokbokki made with imported rice, so that consumers can easily choose.
기능이 우수한 크릴떡볶이의 제조는 어려움에 있는 원양수산업체와 농민들의 소득 향상과 더불어 국민의 건강증진에 기여를 할 수 있다.
The production of krill rice cakes with excellent functions can contribute to the health of the people, as well as to the incomes of the deep-sea fish farmers and farmers.
실시 예Example
쌀 80~94 중량%Rice 80 ~ 94 wt%
크릴(krill)살 5~19 중량%Krill meat 5 ~ 19 wt%
소금 1 중량%1 wt% salt
계 100 중량%Total 100%
제 1 공정1st process
쌀 80 ~ 94 중량 %를 깨끗이 세척하고 맑은 물에 10시간 불린 후 건져내어 습기를 제거하고 보관한다.
Wash 80 to 94% by weight of rice thoroughly, soak in clear water for 10 hours, and remove it to remove moisture and store.
제 2 공정2nd process
냉동상태의 크릴(krill)을 변색을 방지하기 위해 5℃의 저온 냉장실에서 해동한 후 살얼음이 있는 상태로 탈각기에 투입하여 껍질을 탈각한 크릴(krill)살 To prevent discoloration of frozen krill, it is thawed in a 5 ° C. low-temperature refrigeration chamber and put into a shelling machine with flesh ice.
5 ~ 19 중량 %만을 보관한다.
Store only 5 to 19% by weight.
제 3 공정3rd process
제 1 공정을 거쳐 보관된 불린 쌀 80 ~ 94 중량 %와 제 2 공정을 거친 탈각 크릴(krill)살 5 ~19 중량 %와 소금 1 중량 %를 돌롤라 분쇄기에 각각 넣어 수분을 조절하면서 30분간 분쇄 혼합한다.
80 to 94% by weight of soaked rice stored in the first process, 5 to 19% by weight of shelled krill meat and 1% by weight of salt, respectively, which were passed through the second process, are put into a doola grinder and crushed for 30 minutes while controlling moisture. Mix.
제 4 공정4th process
제 3 공정을 거친 식재료 혼합물을 고온, 고압의 스팀증숙기에서 20분간 증숙하여 분홍색이 자연히 표출되게 한다.
The food mixture, which has undergone the third process, is steamed for 20 minutes in a high-temperature, high-pressure steam steamer so that pink is naturally expressed.
제 5 공정5th process
제 4 공정을 거쳐 익혀진 분홍색 크릴(krill) 혼합물을 압출기에서 압출 성형함과 동시에 냉수에서 식혀 일정한 크기로 절단하여 제조하는 것이다.
The pink krill mixture cooked through the fourth process is extruded in an extruder, cooled in cold water, and cut into a predetermined size.
이와 같이 된 본 발명은 불순물을 제거한 쌀 80 ~ 94 중량 %를 깨끗이 세척하고 맑은 물에 10시간 불린 후 건져내어 습기를 제거한 다음 보관하고 냉동상태의 크릴(krill)을 변색을 방지하기 위해 5℃의 저온 냉장실에서 해동한 후 살얼음이 있는 상태에서 탈각기에 투입하여 껍질을 탈각한 크릴(krill)살 5 ~19 중량 %를 별도로 보관하였다가 상기 보관된 쌀 80 ~ 94 중량 %와 상기 탈각 크릴(krill)살 5 ~ 19 중량 %와 소금 1 중량 %를 돌롤라 분쇄기에 각각 넣어 수분을 조절하면서 30분간 분쇄, 혼합한 식재료 혼합물을 고온, 고압의 스팀증숙기에서 20분간 증숙하여 크릴(krill)에 함유된 아스타잔틴(Astaxanthine) 성분에 의해 미관상 좋고 호감이 가는 분홍색이 자연스럽게 표출이 된 혼합물을 압출기에서 압출 성형하여 가래떡을 제조함과 동시에 냉수에서 식혀 일정한 크기로 절단하는 것이다.
Thus, the present invention is washed 80 ~ 94% by weight of impurities removed rice, soaked in clear water for 10 hours and then drained to remove the moisture and stored in the frozen krill (5rill) to prevent discoloration After thawing in a cold storage room, 5 to 19 weight% of krill meat stripped of shells by putting into a shelling machine in the presence of flesh ice was separately stored, and then 80 to 94 weight% of the stored rice and the krill krill. 5 to 19 weight% of flesh and 1 weight% of salt are put in a dolora grinder, and the ingredients are crushed and mixed for 30 minutes while controlling moisture. The mixture is steamed for 20 minutes in a high-temperature, high-pressure steam steamer and contained in krill. Extruded mixture of exquisitely aesthetically pleasing pink color expressed by Astaxanthine ingredient is produced by extruder to make sputum rice cake and at the same time cooled in cold water To cut.
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KR1020100011826A KR101091700B1 (en) | 2010-02-09 | 2010-02-09 | A methed of bar rice cakes using krill |
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KR1020100011826A KR101091700B1 (en) | 2010-02-09 | 2010-02-09 | A methed of bar rice cakes using krill |
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KR20110092419A true KR20110092419A (en) | 2011-08-18 |
KR101091700B1 KR101091700B1 (en) | 2011-12-08 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220050646A (en) * | 2020-10-16 | 2022-04-25 | 양동욱 | Method of manufacturing rice cake using dendropanax morbifera extract and rice cake produced thereby |
KR20220050645A (en) * | 2020-10-16 | 2022-04-25 | 양동욱 | Method of manufacturing rice cake using cordyceps extract and rice cake produced thereby |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000236826A (en) | 1999-02-22 | 2000-09-05 | Yoneda:Kk | Sliced and dried rice cake |
KR200211778Y1 (en) | 2000-07-22 | 2001-01-15 | 김동훈 | Machine molding a long slender white rice cake |
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2010
- 2010-02-09 KR KR1020100011826A patent/KR101091700B1/en not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220050646A (en) * | 2020-10-16 | 2022-04-25 | 양동욱 | Method of manufacturing rice cake using dendropanax morbifera extract and rice cake produced thereby |
KR20220050645A (en) * | 2020-10-16 | 2022-04-25 | 양동욱 | Method of manufacturing rice cake using cordyceps extract and rice cake produced thereby |
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Publication number | Publication date |
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KR101091700B1 (en) | 2011-12-08 |
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