KR920009468B1 - Making method of a broiled dish of sliced rice cake - Google Patents

Making method of a broiled dish of sliced rice cake Download PDF

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Publication number
KR920009468B1
KR920009468B1 KR1019900017300A KR900017300A KR920009468B1 KR 920009468 B1 KR920009468 B1 KR 920009468B1 KR 1019900017300 A KR1019900017300 A KR 1019900017300A KR 900017300 A KR900017300 A KR 900017300A KR 920009468 B1 KR920009468 B1 KR 920009468B1
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South Korea
Prior art keywords
acorn
weight
seaweed
rice cake
powder
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KR1019900017300A
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Korean (ko)
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KR920007550A (en
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이재순
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이성빈
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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
    • 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
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)

Abstract

A broiled sliced rice cake with acorn, meat, seasonings is prepd. by (a) cutting acorn into 4-5 mm thickness and soaking for 8-12 hr. in the 1-2 % NaCl-contg. water, (b) drying the soaked acorn and pulverizing, (c) mixing 50-70 wt.% acorn powder with 30-50 wt.% corn starch, (d) kneading 60-80 wt.% mixt. with 20-40 wt.% brown seaweed extract, (e) shaping it, and (f) mixing the shaped mixt. with meat, seasonings etc. and broiling to obtain the final product.

Description

도토리를 주원료로 하는 떡복기 및 그 제조방법Tteokbokki, which uses acorn as a main ingredient, and its manufacturing method

본 발명은 도토리를 주원료로 하고 여기에 옥수수가루 및 미역을 첨가하여 풍부한 영양가를 갖으면서도 값이 저렴하며 특이한 맛을 내는 도토리 떡복기 및 그 제조방법에 관한 것이다.The present invention relates to an acorn rice cake machine and a method for producing the acorn as a main raw material and adding corn flour and seaweed to it, while having a rich nutritional value and having a low cost and unique taste.

일반적으로 떡복기는 밀가루에 일정량의 전분을 혼합하여 제조하거나 쌀가루에 일정량의 밀가루를 혼합하여 제조한다. 그러나 이러한 밀가루 및 쌀가루로된 떡복기의 영양가는 탄수화물 정도의 보잘것 없는 정도의 영양가를 가지고 있으므로 떡복기를 자주 먹는 아동들의 성장 발육에는 큰 도움을 주지 못하는 실정이다.In general, the rice cake machine is prepared by mixing a certain amount of starch in flour or by mixing a certain amount of flour in rice flour. However, since the nutritional value of the rice cake seasoned with flour and rice flour has a minor nutritional value as much as carbohydrates, it does not help the growth and development of children who frequently eat rice cakes.

또한 일반적으로 밀가루에는 단백질인 구르테닌 또는 구아리진등이 함유되어 있어 물과 접촉할 경우 높은 접착력을 발휘하게 되어 반죽이 용이하게 이루어질 수 있으나 도토리가루는 물과 접촉하여도 접착력이 발생하지 않으므로 도토리로 떡복기를 제조한다는 것은 불가능한 일이었다. 따라서 본 발명의 목적은 높은 영양가를 가지면서도 제조원가가 저렴하여 특이한 맛을 가지는 도토리 떡복기를 제공하는 것이다.In addition, wheat flour generally contains protein, such as gurtenine or guarizine, which exerts high adhesion when in contact with water, which can be easily kneaded, but acorn powder does not generate adhesion even when in contact with water. Making a rice cake was impossible. Accordingly, an object of the present invention is to provide an acorn tteokbokki, having a high nutritional value and a low manufacturing cost and having a unique taste.

본 발명의 다른 목적은 화학물질이 전혀 첨가되지 않고 순수한 천연재료로서만 제조되는 무공해식품인 도토리 떡복기를 제공하는 것이다.It is another object of the present invention to provide an acorn rice cake, which is a pollution-free food, which is made only of pure natural materials without any chemicals added.

본 발명의 또 다른 목적은 높은 영양가를 가지면서도 제조원가가 저렴하며 특이한 맛을 가지는 상기 도토리 떡복기를 제조하는 제조방법을 제공하는 것이다.Still another object of the present invention is to provide a manufacturing method for manufacturing the acorn rice cake, which has a high nutritional value and a low manufacturing cost and a unique taste.

본 발명을 실시예에 의하여 설명하면 다음과 같다.The present invention will be described with reference to Examples.

[실시예]EXAMPLE

생도토리를 4-5mm로 절단하여 물 100g당 소금 1.5g이 포함된 염수에 약 10시간 정도 침전시켜 도토리속에 들어 있는 자주색의 특수한 성분인 탄닌을 약 2/3정도 우려내어 떫은 맛을 없애고 이 침전시켰던 도토리를 염수와 완전히 분리시켜 건조한후, 이 건조시킨 도토리를 약 180목으로 미세하게 분말 형상으로 분쇄한후, 이 도토리가루를 옥수수전분과 60:40의 비율로 혼합하여 도토리가루에 점착성을 부여한다. 그리고 미역을 10중량% 넣고 120℃에서 약 1시간정도 끓인후 미역을 꺼내고 약 50℃ 정도로 냉각된 미역국물에 상기 도토리가루와 옥수수전분을 혼합한 분말을 30:70의 비율로 혼합하여 반죽한다. 상기 반죽된 것을 본 출원인의 고안자가 고안한 실용신안등록출원 제89-13949호에 기재된 ＂압력 제면기계＂를 이용하여 열을 발생시키면서 1.5Kg/cm2의 압력으로 도토리 떡복기를 제조하였다.Cut the raw acorns into 4-5mm and settle for about 10 hours in the brine containing 1.5g of salt per 100g of water.Take out about 2/3 of tannin, a special ingredient of acorn, to remove the astringent taste. The dried acorns were completely separated from the brine and dried, and then the dried acorns were pulverized into fine powders of about 180 trees, and the acorn powder was mixed with corn starch at a ratio of 60:40 to give adhesion to the acorn powder. do. Then, 10 wt% of seaweed is added and boiled at 120 ° C. for about 1 hour, and then the seaweed is taken out and kneaded by mixing the powder of the acorn powder and corn starch in the seaweed soup cooled to about 50 ° C. in a ratio of 30:70. The dough was prepared using a "pressure noodle machine" described in the Utility Model Registration No. 89-13949 devised by the inventors of the present applicant while producing acorn rice cake machine at a pressure of 1.5Kg / cm 2 .

상기 실시예에 의하여 제조된 도토리를 주원료로 하여 옥수수 및 미역이 첨가된 본 발명에 의한 떡복기는 종래의 떡복기에 비하여 미역이 갖는 비타민, 미네랄, 엽록소, 철분과 도토리가 갖는 단백질, 지방, 회분, 비타민 및 탄닌을 함유하여 월등한 영양가를 갖음과 동시에 값이 저렴한 도토리를 주원료로 하여 제조되므로 값이 저렴할 뿐만 아니라 본래의 도토리가 갖는 떫은 맛을 염수에 침전시켜 거의 제거하므로 산뜻하고 쌉쌀한 독특한 맛을 갖게 되었다.The rice cake machine according to the present invention to which corn and seaweed is added using the acorn prepared according to the above embodiment as a main raw material, the protein, fat and ash of vitamins, minerals, chlorophyll, iron and acorn having seaweed as compared to the conventional rice cake It is made with acorns, which are excellent in nutritional value with vitamins and tannins as well as inexpensive acorns, so it is not only inexpensive but also removes the astringent taste of the original acorns in brine and removes them. It became.

Claims (2)

4-5mm로 절단한 도토리를 1.0-2.0도 되는 염수에 약 8-12시간 침전시킨후 건조하여 미세하게 분말로 분쇄된 도토리가루에 옥수수전분을 각기 50-70중량%와 30-50중량%로 혼합하고, 상기 혼합분말과 미역을 끓인 후 미역을 분리한 미역국물을 60-80중량%와 20-40중량%로 반죽하여 압력 제면기계로 성형된 것을 특징으로 하는 도토리를 주원료로 하는 떡복기.The acorns cut into 4-5mm were precipitated for about 8-12 hours in brine of 1.0-2.0 degrees, and then dried and ground to 50-70% by weight and 30-50% by weight of corn starch in finely ground acorn powder. Mixing, boiled the mixed powder and seaweed and then kneading the seaweed broth separated from the seaweed to 60-80% by weight and 20-40% by weight of the acorn as a main raw material, characterized in that formed into a pressure noodle machine. 4-5mm로 절단한 도토리를 1.0-2.0도 되는 염수에 약 8-12시간 침전시킨후, 이를 건조하여 분말로 분쇄한 다음, 상기 분쇄된 도토리가루와 옥수수전분을 50-70중량%와 30-50중량%로 혼합한후, 미역을 끓인후 미역을 꺼낸 미역국물 20-40중량%에 상기 혼합 분말을 60-80중량%로 혼합하여 반죽한 후 압력 제면기계로 성형하는 것을 특징으로 하는 도토리를 주원료로 하는 떡복기의 제조방법.Acorns cut into 4-5 mm were precipitated in brine at 1.0-2.0 degrees for about 8-12 hours, dried and pulverized into powder, and then the crushed acorn powder and corn starch were 50-70% by weight and 30- After mixing by 50% by weight, the seaweed soup boiled wakame seaweed and seaweed broth 20-40% by weight of the mixed powder mixed with 60-80% by weight and then kneaded and then acorns characterized in that formed by a pressure noodle machine The manufacturing method of the rice cake machine which uses as a main raw material.
KR1019900017300A 1990-10-27 1990-10-27 Making method of a broiled dish of sliced rice cake KR920009468B1 (en)

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KR102429554B1 (en) * 2020-10-29 2022-08-04 유한회사 햇촌식품 Production method of tteok for Tteokguk using tetrastichum as major constituents
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