KR20160055294A - Manufacturing method of Pumpkin-squash Songpyeon and Pumpkin-squash Songpyeon manufactured by the same - Google Patents
Manufacturing method of Pumpkin-squash Songpyeon and Pumpkin-squash Songpyeon manufactured by the same Download PDFInfo
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- KR20160055294A KR20160055294A KR1020140154157A KR20140154157A KR20160055294A KR 20160055294 A KR20160055294 A KR 20160055294A KR 1020140154157 A KR1020140154157 A KR 1020140154157A KR 20140154157 A KR20140154157 A KR 20140154157A KR 20160055294 A KR20160055294 A KR 20160055294A
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- pumpkin
- piece
- songpyeon
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- sugar
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- 240000007594 Oryza sativa Species 0.000 claims abstract description 29
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- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 239000008280 blood Substances 0.000 claims abstract description 15
- 210000004369 blood Anatomy 0.000 claims abstract description 15
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- 241001070941 Castanea Species 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
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- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 235000009852 Cucurbita pepo Nutrition 0.000 claims abstract description 5
- 235000020354 squash Nutrition 0.000 claims abstract description 5
- 244000020518 Carthamus tinctorius Species 0.000 claims description 4
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 240000004244 Cucurbita moschata Species 0.000 description 49
- 230000000052 comparative effect Effects 0.000 description 10
- 240000004371 Panax ginseng Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000008434 ginseng Nutrition 0.000 description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 240000000249 Morus alba Species 0.000 description 4
- 235000008708 Morus alba Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
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- 235000013372 meat Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
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- 240000008564 Boehmeria nivea Species 0.000 description 2
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- 238000011161 development Methods 0.000 description 2
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- 206010028980 Neoplasm Diseases 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000010181 horse chestnut Nutrition 0.000 description 1
- 230000004941 influx Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a method for manufacturing a pumpkin patch and a pumpkin paste prepared thereby, comprising the steps of adding water to rice flour, squash, sugar, and salt and kneading to form a kneaded product (step 1); Step (step 2) of making a piece of Songpyeon by mixing pumpkin, chestnut, sesame seeds and sugar; A step of making blood of the song piece with the kneaded product and placing the piece of the song piece into the blood to make a song piece (step 3); And a step (step 4) of making the prepared song piece using high temperature steam; And it is yellow because it contains the pumpkin in the blood of the Songpyeon, and it contains the pumpkin in the head of the Songpyeon. Therefore, it has an advantage of not only being able to ingest the nutritional ingredient of the pumpkin, but also improving the taste, The shape of the Songpyeon is in the shape of a pumpkin, which has the advantage of providing a new shape, color and taste of Songpyeon.
Description
The present invention relates to a method for manufacturing a pumpkin patch song and a pumpkin patch prepared by the method, and more particularly, to a method for improving the taste and nutritional content of a song The present invention relates to a method for manufacturing a sweet pumpkin piece and a pumpkin paste prepared thereby.
In general, Songpyeon is a seasonal rice cake made of rice flour, rice paddy, sesame seeds, and chestnut cakes. It is made in semi-moon shape, In recent years, due to the increase in rice production, regardless of the season, eating, eating and serving as a snack.
However, due to the changes in the eating habits caused by the Westernized diet of modern people and the mass production of food by industrialization, the demand for the rice cake has been falling drastically due to the development of processed foods and instant foods and the influx of foreign foods such as pizza and bread. Demand for Songpyeon is also declining due to the trend.
That is, the decrease in the demand for rice cake is caused by the substitution of stocks into flour food such as bread, not rice, due to the Westernized diet, and the decrease of rice demand.
In addition, with the rapid development of modern society, adult diseases such as cancer and various intractable diseases, diabetes and obesity are rapidly expanding. Various causes are suggested as causes of these diseases, and wrong eating habits are also reported as a cause .
Therefore, it is urgent to develop a Songpyeon which is rich in flavor and nutrients that can satisfy the taste of modern people who are interested in health and has good taste and good chewiness so that consumers can enjoy their taste.
Korean Patent Laid-Open Publication No. 10-2011-0025300 (Mar. 10, 2011) discloses a method for producing bamboo pieces using bamboo fermented water. Korean Patent Laid-Open Publication No. 10-2011-0046591 (May 25, 2011) A method of manufacturing a Songpye including mulberry leaves is disclosed in Korean Patent Laid-Open Publication No. 10-2012-0108112 (Oct. 22, 2012). In addition to rice flour, mulberry leaf powder is added to show a pharmacological effect such as prevention of aging, Korean Patent Laid-Open Publication No. 10-2013-0007732 (2013.01.21.) Discloses a method for producing sweet potatoes containing mulberry leaves and stevia, which can feel the sweetness of sweet and low-calorie sweet potatoes, A method for producing ginseng safflower ginseng having excellent flavor, flavor and crispness by crunching has been disclosed in Korean Patent Registration No. 10-0232373 (Dec. 1, 1999) Rice cake and the production method is disclosed, the Republic of Korea Patent No. 10-0671531 No. (2007.01.19.), Which has a scent is disclosed a method of processing rice cake using fish meat and ramie leaf.
As described in the above patent, a Songpyeon including bamboo fermented water, mulberry leaf, stevia, ramie leaf, ginseng beef, potato starch, sweet potato starch and fish meat has been developed.
It is an object of the present invention to provide a method for manufacturing a pumpkin patch having improved taste and nutritional content by including a pumpkin in the blood of a songpye,
In order to achieve the above object, the present invention provides the following means.
The present invention relates to a process for preparing a batter (step 1) by kneading rice flour, squash, sugar and salt with water; Step (step 2) of making a piece of Songpyeon by mixing pumpkin, chestnut, sesame seeds and sugar; A step of making blood of the song piece with the kneaded product and placing the piece of the song piece into the blood to make a song piece (step 3); And a step (step 4) of making the prepared song piece using high temperature steam; And a method for manufacturing the pumpkin piece.
In step 1, 110 g of water was added to 50 g of rice flour, 10 g of squash, 5 g of sugar, and 5 g of salt to prepare a kneaded product. The batter was removed from the husk and heated in water at 90 to 110 ° C for 10 to 30 minutes You can use it after grinding.
In step 2, 10 g of pumpkin, 20 g of chestnut, 10 g of sesame salt, and 5 g of sugar are mixed to make a prawn of the Songpyeon, and the pumpkin and chestnut can be pulverized.
In step 3, 50 to 100 parts by weight of the piece of the ginseng is put into 100 parts by weight of the prepared ginseng to make blood of the ginseng with the paste, and the ginseng is oval shaped.
In addition, the present invention provides a pumpkin patch prepared by the above method.
Since the pumpkin paste according to the present invention contains yellow bell pepper, the sweet bell pepper is included in the bell of the songpie, so that it can not only take the nutritional ingredient of the pumpkin but also improve the taste. It has the advantage of providing a new shape, color and flavor piece of rice, in the shape of a pumpkin.
Hereinafter, the present invention will be described in detail.
First, a method of manufacturing a pumpkin piece according to the present invention will be described.
A method of manufacturing a pumpkin piece of the present invention comprises:
Adding water to rice flour, squash, sugar, and salt and kneading to make a batter (step 1);
Step (step 2) of making a piece of Songpyeon by mixing pumpkin, chestnut, sesame seeds and sugar;
A step of making blood of the song piece with the kneaded product and placing the piece of the song piece into the blood to make a song piece (step 3); And
(Step 4) of grasping the prepared piece of rice using the high-temperature steam;
.
The pumpkin has long been a food resource familiar to Koreans. The scientific name of the pumpkin is Cucuribita maxima Lam. , And it is a year-old vine-bearing plant. The pumpkin is a spindle-shaped, flat-circle small pumpkin, the color of which is black green, gray and orange-yellow, and the meat quality is high. The content of carotenoid β-carotene in the pumpkin is high, and calcium, sodium, phosphorus and minerals are abundant. It also has favorable climatic conditions compared to other fruit and vegetables, and its roots are well developed, so it grows well on barren soils where it is difficult to cultivate other crops.
In step 1, 110 g of water is added to 50 g of rice flour, 10 g of pumpkin, 5 g of sugar and 5 g of salt, and kneaded to prepare a kneaded product.
The rice flour may be rice flour. It is preferable to remove the shell and use it after being heated in 90 to 110 ° C water for 10 to 30 minutes and then crushed. The sugar is included to impart sweetness, and the salt is included to match the liver.
The present invention is characterized by providing a new colored patchon because it shows yellow because it contains a pumpkin for blood of a song piece.
Step 2 is a step of making a piece of horse chestnut by mixing 10 g of pumpkin, 20 g of chestnut, 10 g of sesame seeds and 5 g of sugar.
It is preferable that the pumpkin and chestnut are powdered and used.
The present invention has the feature of not only being able to ingest the nutritional components of pumpkin, but also to improve the taste, because it contains the pumpkin.
In step 3, 50 to 100 parts by weight of the safflower is added to 100 parts by weight of the prepared safflower to make a safflower.
In the present invention, the songpen is shaped like a pumpkin.
Step 4 is a step of grasping the prepared song piece using steam at 90 to 120 ° C.
In addition, the present invention provides a pumpkin patch prepared by the above method.
Since the pumpkin paste according to the present invention contains yellow bell pepper, the sweet bell pepper is included in the bell of the songpie, so that it can not only take the nutritional ingredient of the pumpkin but also improve the taste. It has the advantage of providing a new shape, color and flavor piece of rice, in the shape of a pumpkin.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
The husks of the pumpkin were removed and heated in 100 ° C water for 20 minutes and then crushed. 110 g of water was added to 50 g of rice flour, 10 g of the pumpkin, 5 g of sugar, and 5 g of salt, followed by kneading to prepare a kneaded product. 10 g of pumpkin powder, 20 g of chestnut powder, 10 g of sesame seeds and 5 g of sugar were mixed to make a piece of Songpyeon. The kneaded product was blended with 100 parts by weight of blood, and 60 parts by weight of the kneaded piece was placed in a safflower-shaped box. The prepared rice cut piece was heated with steam at 95 캜 for 30 minutes to prepare a pumpkin paste piece.
[Comparative Example 1]
A pumpkin piece was prepared in the same manner as in Example 1, except that the pumpkin was not included in the production of the song piece.
[Comparative Example 2]
A pumpkin paste was prepared in the same manner as in Example 1, except that the pumpkin was not included in the preparation of the pine kernel.
[Comparative Example 3]
Pumpkin rice flakes were prepared in the same manner as in Example 1, except that the pumpkin was not included in the preparation of the rice flour and the pumpkin was used in place of the pumpkin in the production of the rice flour.
[Comparative Example 4]
In the same manner as in Example 1 except that the pumpkin was not included in the production of the song piece, and the pumpkin was not included in the production of the song piece.
[Experimental Example 1]
Sensory evaluation was carried out on the Songpans produced in Example 1 and Comparative Examples 1 to 4. Specifically, a sensory test was conducted on 50 trained assessors, and the taste, color, and overall preference were evaluated by a 5-point rating method, and the scores were averaged for each item, as shown in Table 1 below. Here, the higher the score of each item, the higher the preference of the item.
Referring to Table 1, all the test items such as taste, color, and overall preference of the pumpkin patch prepared in Example 1 are superior to those of the paste prepared in Comparative Examples 1 to 4.
Claims (5)
Step (step 2) of making a piece of Songpyeon by mixing pumpkin, chestnut, sesame seeds and sugar;
A step of making blood of the song piece with the kneaded product and placing the piece of the song piece into the blood to make a song piece (step 3); And
(Step 4) of grasping the prepared piece of rice using the high-temperature steam;
≪ / RTI >
Put 110 g of water in 50 g of rice flour, 10 g of pumpkin, 5 g of sugar and 5 g of salt, knead to make a batter,
Wherein the shell is removed from the shell, heated in water at 90 to 110 DEG C for 10 to 30 minutes, and then mixed with the pumpkin.
10 g of pumpkin, 20 g of chestnut, 10 g of sesame salt and 5 g of sugar are mixed to make a piece of Songpyeon,
Wherein the pumpkin and chestnut are powdered and used.
The kneading water is used to make blood of a Songpyeon, and 50 to 100 parts by weight of the Songpyeon is put into 100 parts by weight of the produced blood,
Wherein the safflower is a pumpkin shaped pumpkin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140154157A KR20160055294A (en) | 2014-11-07 | 2014-11-07 | Manufacturing method of Pumpkin-squash Songpyeon and Pumpkin-squash Songpyeon manufactured by the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140154157A KR20160055294A (en) | 2014-11-07 | 2014-11-07 | Manufacturing method of Pumpkin-squash Songpyeon and Pumpkin-squash Songpyeon manufactured by the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160055294A true KR20160055294A (en) | 2016-05-18 |
Family
ID=56113188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140154157A KR20160055294A (en) | 2014-11-07 | 2014-11-07 | Manufacturing method of Pumpkin-squash Songpyeon and Pumpkin-squash Songpyeon manufactured by the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160055294A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107148988A (en) * | 2017-07-26 | 2017-09-12 | 镇雄滇龙生态科技有限公司 | A kind of Chinese chestnut group and preparation method thereof |
-
2014
- 2014-11-07 KR KR1020140154157A patent/KR20160055294A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107148988A (en) * | 2017-07-26 | 2017-09-12 | 镇雄滇龙生态科技有限公司 | A kind of Chinese chestnut group and preparation method thereof |
| CN107148988B (en) * | 2017-07-26 | 2020-12-18 | 镇雄滇龙生态科技有限公司 | Chinese chestnut pie and preparation method thereof |
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