KR101177906B1 - Jeungpyun containing herbal additives and its manufacturing method - Google Patents

Abstract

The present invention relates to a Jeungpyun containing herbal additives and a method for manufacturing the same, the step of immersing the washed non-glutinous rice to dehydrate the water, to 100 parts by weight of the dehydrated non-glutinous rice, by adding 0.1 to 2 parts by weight of salt and mixed evenly After the first crushing step, with respect to 100 parts by weight of the first crushed non-glutinous rice, the second crushing while adding 10 to 30 parts by weight of water, makgeolli to the second crushed non-glutinous rice Step of kneading dough by mixing herbal additives mixed with yeast, soybean oil, sugar and red ginseng powder, prickly pear powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder , Fermenting the dough in a fermenter having an internal temperature of 35 to 40 ° C. for 1 to 3 hours, pouring the finished dough into fermentation mold oiled therein, the half The method comprising the jeungpyeonteul containing the water steaming from the group steaming for 30 to 40 minutes, taken out of the increase in the number of flights the steaming starts to increase in the number of flights to be produced, including the step of cooling.

Jeungpyeon, herbal additives, dough, fermentation, steaming, cooling

Description

Jeungpyun containing herbal additives and its manufacturing method {JEUNGPYUN CONTAINING HEARBAL MEDICINE AND METHOD THEREOF}

The present invention relates to a Jeungpyun containing herbal additives and a method of manufacturing the same, by immersing the washed non-glutinous rice and dehydrating water, by adding 0.1-2 parts by weight of salt to 100 parts by weight of the dehydrated non-glutinous rice, and mixing them evenly. After the first crushing step, with respect to 100 parts by weight of the first crushed non-glutinous rice, the second crushing while adding 10 to 30 parts by weight of water, makgeolli to the second crushed non-glutinous rice Step of kneading dough by mixing herbal additives mixed with yeast, soybean oil, sugar and red ginseng powder, prickly pear powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder , Fermenting the dough in a fermenter at a temperature of 35 to 40 ° C. for 1 to 3 hours, pouring the finished dough into the oiled mold inside the fermentation, the dough Steaming the steaming mold containing water for 30 to 40 minutes in a steamer, it is prepared to include the step of taking out the steamed steamed and cooled.

Jeungpyeon is made by putting alcohol (makgeolli) into non-glutinous rice flour and diluting it. Then, put fermented dough on the mold of Jeungpyeon and put dough on the mold of Jeungpyeon and put the garnish on the dough. It is a rice cake which is fermented with sake (makgeolli) and mixes with the sour taste and aroma of sake (makgeolli).

The fermentation agent of Jeungpyun is fermented using Takju, soybean, malt, yeast powder, yeast, etc., and the pH of dough is 4 ~ 5 by weak fermentation process. It is a representative rice cake.

It is the only rice cake with a sponge-like texture with the texture most similar to bread made with western wheat flour.

The exact date of the Jeungpyeon is not known in Korea, but Jeungpyeon, prepared by various methods, is introduced through the ancient literature, Food Dimibang (Andongjang, 1670), the rally, and the Korean common sense question and answer.

Although Jeungpyeon has a sponge-like structure, it can feel soft texture. However, by adding various natural ingredients additives to Jeungpyun, which is mainly composed of fermenting agents such as rice and rice wine, and sugar, it develops rich, rich in color and taste. It is necessary to develop a variety of supplements to meet the various preferences and to increase the income of processing companies and farmers producing additives.

The present invention has been made in order to solve the above problems, by adding various kinds of herbal additives to the Jeungpyun, which is mainly composed of fermenting agents such as non-glutinous rice and rice wine, and sugar, develops nutrients rich in color and taste. It aims to produce a supplement that can satisfy the consumers' various preferences and increase the income of the processing companies and the farmers who produce additives.

The present invention relates to a thickener containing herbal additives and a method for manufacturing the same, comprising: immersing the washed non-glutinous rice and dehydrating water; 100 parts by weight of the dehydrated non-glutinous rice, adding 0.1 to 2 parts by weight of salt, followed by uniform mixing, followed by primary grinding; A second step of adding 10-30 parts by weight of water to 100 parts by weight of the first-grinded non-glutinous rice, to which the salt is added; Selected and mixed any of rice wine, yeast, soybean oil, sugar and red ginseng powder, thorny ginseng powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder Mixing the herbal additives to knead the dough; Fermenting the dough for 1 to 3 hours in a fermenter having an internal temperature of 35 to 40 ° C .; Pouring the fermented dough into an enlarged mold lubricated therein; Steaming the dough containing the dough in a steamer for 30 to 40 minutes; It characterized in that it is produced, including; step of taking out the steamed jeungpyeon and cooling.

In addition, before the steaming step in the steamer, the dough contained in the steaming mold is characterized in that further fermentation for 20 to 40 minutes in a fermenter having an internal temperature of 35 ℃.

In addition, in the step of kneading the dough, 2 to 25 parts by weight of rice wine, 0.1 to 0.5 parts by weight, 0.1 to 0.5 parts by weight of soybean oil, sugar based on 100 parts by weight of non-glutinous rice milled by the addition of water 10 to 25 parts by weight and 0.1 to 10 parts by weight of herbal additives to mix and select any one of red ginseng powder, thorn oga powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder do.

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The present invention is selected by mixing any one of the red ginseng powder, prickly pear powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder which is an herbal additive to the thickener is prepared as described above to produce a thickening By increasing the nutritional value of Jeungpyeon has a variety of efficacy and pharmacological action has the effect that can produce a healthy functional Jeungpyeon.

In addition, there is an effect that it is possible to increase the income of the farmers producing the herbal additives as described above and the processing company processing the enlargement using the same.

Hereinafter, a description will be given in detail on the thickening produced according to the present invention and its manufacturing method.

1 is a schematic manufacturing process diagram of the manufacturing method of the thickening is produced according to the present invention.

As shown in Figure 1, the Jeungpyeon prepared according to the present invention is soaked by washing the uncooked non-rice and dehydrating the water, with respect to 100 parts by weight of the dehydrated non-glutinous rice, 0.1 to 2 parts by weight of salt is mixed evenly mixed After the first crushing step, with respect to 100 parts by weight of the first crushed non-glutinous rice, the second crushing while adding 10 to 30 parts by weight of water, makgeolli to the second crushed non-glutinous rice, Kneading dough by mixing herbal additives mixed with yeast, soybean oil, sugar and red ginseng powder, bramble powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder, Fermenting the dough in a fermenter having an internal temperature of 35 to 40 ° C. for 1 to 3 hours, pouring the finished dough into fermented grease mold inside, and containing the dough Is prepared by the steps of steaming the jeungpyeonteul from the group steaming for 30 to 40 minutes, taken out a steaming the increase in the number of flights includes the step of cooling.

First wash the non-glutinous rice and soak it in water for 6-12 hours to prepare.

The time to call non-glutinous rice is preferably adjusted according to the season or temperature of making Jeungpyun.

For example, when the Jeungpyun is manufactured in the summer when the temperature is high, the rice is soaked in water for 6 to 8 hours. If the Jeungpyeon is prepared in the winter, the temperature of the rice is soaked. After 10 to 12 hours, it will be enough to call.

If the rice is called less than the above time, the rice is less fermented so that the fermentation of the dough is not made well, the taste of Jeungpyeon is reduced, if the rice is called more than that, when the manufacturing time is summer, the rice is damaged during the called Since the active ingredient contained in non-glutinous rice dissolves in water and escapes, the taste of thickening decreases.

The soaked non-rice is rinsed to remove by-products in dipping, and then dehydrated by supporting the rice.

0.1 to 2 parts by weight of salt is mixed with 100 parts by weight of the dehydrated non-glutinous rice and then put into a grinder to firstly grind.

By adding the salt, it is mixed to match the seasoning of non-glutinous rice, and when mixed below the mixing amount, the taste of Jeungpyun decreases.

10 to 30 parts by weight of water is mixed with 100 parts by weight of the primary milled non-glutinous rice, to which the salt is added, followed by a second grind by adding to a grinder.

At this time, it is preferable to add boiling water, which is for the chewy and soft texture of the thickening.

It is preferable to grind the size of the final milled rice to more than 40 mesh through the first and second milling, which shortens the fermentation time and for the smooth texture of the thickening, when the milling to below the size of the fermentation This takes longer and loses texture.

2 to 25 parts by weight of rice wine, 0.1 to 0.5 parts by weight of yeast, 0.1 to 0.3 parts by weight of soybean oil, 10 to 25 parts by weight of sugar, and 0.1 to 10 parts by weight of herbal additives, based on 100 parts by weight of non-glutinous rice milled by adding water. Mix and knead the thick dough.

Makgeolli and yeast are used for the fermentation of kneading, and in particular, it is used for the inherent flavor of Jeungpyeon, and when it is mixed below the mixing amount, fermentation is not performed well. Due to the taste of Jeungpyeon will fall.

Soybean oil is mixed so as to feel the soft texture of the Jeungpyeon more than the mixing amount is less than the soft texture, when the mixing amount is more than the mixing amount is preferred because the taste is turned back can feel the rejection.

Sugar is mixed for the sweetness of the Jeungpyeon is mixed with more or less than the mixing amount, so that the taste of the Jeungpyeon is lowered, it is preferable to observe the mixed amount.

The herbal additives are selected by mixing any one of red ginseng powder, prickly pear powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder.

Red ginseng powder is ground red ginseng dried with fine powder, and red ginseng contains a large amount of saponin, which enhances cotton elasticity, nourishment tonic, refreshment, antidiabetic, anticancer, action on central nervous system, anti-fatigue and long-term protection. , Defense against radiation irradiation, circulatory action, anemia, anti-inflammatory action.

Prickly Pear Powder is washed with dried stem, root bark and leaves of Prickly Pear, dried and pulverized into fine powder. It has the effect of stroke, hypertension, diabetes, etc. It is also used as a preventive agent for tonic, rheumatoid arthritis and chronic bronchitis. Has been. Classical Chinese medicines such as Dongbobom, Chinese herbal medicine medicinal herb, new agricultural herbaceous herb and herbal herb have been known to be effective in metabolic accelerators such as divergence and gust effect, as well as potency, tonic, gangjeong, jingyeong, and analgesic. In particular, the leaves are also used as antistress agents.

Bokbunja powder is a fine powder and pulverized after washing and drying Bokbunja. Bokbunja is used as a medicine for supplement, cold, Jigal, and tonic medicine. It is said to be vulnerable and depleted, to cure infertility in women, to protect the liver, to brighten the eyes, to clear the blood, to help the body to be gentle, and not to whiten the hair. Therefore, in Korean herbal medicine, Bokbunja suffers from renal weakness due to renal weakness, urination, frequent urination, erectile dysfunction, recovery of severe fatigue and weakened vision due to weak function of the kidneys, and vaginal symptoms such as flowers or stars before the eyes. It was used to treat tinnitus, dizziness, dizziness, whitening, and children's developmental deficiencies. In addition, as the anti-cancer effect, anti-aging effect, arteriosclerosis prevention effect, cholesterol decomposition promoting effect, eyesight strengthening effect, gout treatment effect, etc. are known in recent years, health foods such as alcohol, jam, tea and beverages using bokbunja have been developed. There is a trend.

The turmeric powder is dried finely ground roots of the washed turmeric and is pulverized as a perennial herb of Gingeraceae. It grows on the plain or mountainous grass, and the root is used for food. Curcumin (curcumin), a representative component of the plant, is also used to reduce blood cholesterol levels by promoting bile secretion in a hyperlipidemic model, and has strong antibacterial, antioxidant, anti-inflammatory and anti-cancer effects.

Mugwort powder is a crushed finely dried dried wormwood, and has been used for food and medicinal use, for example, has been used as a hemostatic agent such as nosebleeds and uterine bleeding, digestive, lower abdominal painkillers, insect repellent, deodorant, Gastrointestinal diseases, constipation, neuralgia, cold sickness, menstrual disorders, menstrual pain, such as menstrual pain and is also effective in use. Pharmacological effects include antioxidant effect, detoxification effect of cadmium, anti-cancer effect, etc. It is used as food which is very nutritious because of high content of green leaf protein and essential fatty acid.

Green tea powder is crushed leaf green tea with fine powder, and it releases anti-cancer and toxins from the body. It is an antioxidant called catechin, which blocks harmful oxygen, prevents aging and prevents cancer, and prevents adult diseases such as diabetes and high blood pressure. Fatigue recovery, hangover prevention, tooth decay prevention, constitution acidification prevention, anti-inflammatory, antibacterial and clear blood vessels.

Bamboo leaf powder is a crushed finely dried dried bamboo leaves. It is said that it is effective in relieving sinus endocardium and synergism, and it is effective in relieving the tumor, fever, stroke, and mental and physical stability.It is known to have high blood pressure, lower blood cholesterol, arteriosclerosis, anti-obesity effect, anti-fatigue, exercise ability, antibacterial effect, diabetes Inhibition, antioxidant effect, and aging inhibitory effect, and has been used in the traditional herbal medicine is used a lot in the treatment of inflammation.

Black rice powder is called black rice washed and then dehydrated and crushed. It is richer in protein, fat, vitamin B1, B2, E, minerals, phosphorus, iron, and calcium than white rice. It contains much more acid than white rice, which is effective in preventing aging, preventing constipation, and improving skin texture. In particular, the anthocyanin pigment, a natural pigment of black rice, has antioxidant activity and is a food that can prevent aging.

By selecting one of the herbal additives to mix when kneading the dough, it enhances the flavor of Jeungpyun with the unique taste, aroma and color of each additive, and increases the nutritional value of Jeungpyeon with various effects and effects. Provision of health functionality can be made.

The dough is first fermented for 1 to 3 hours in a fermenter having an internal temperature of 35 to 40 ℃.

At this time, the kneaded product is bubbled by the action of yeast of yeast and makgeolli in the fermenter, bubbles are generated. In the middle of the fermentation, the dough is taken out of the fermenter, the gas is removed, and the fermenter is first fermented.

It is preferable to adjust the internal temperature of the fermenter according to the temperature. For example, in the summer of high temperature, the temperature of the fermenter is adjusted to 35 ° C., and in the winter of low temperature, the internal temperature of the fermenter is adjusted to 40 ° C. By fermentation, the fermentation of makgeolli and yeast is increased to allow fermentation to be completed in a short time.

The fermented dough is poured into a thickened grease mold and then fermented for 20-40 minutes in a fermenter at 35-40 ° C. to improve the taste and smooth texture of the thickening.

The enlargement frame may steam the enlargement using various forms such as a square model, a shell model, and a heart model in order to increase the degree of preference.

After the second fermentation is finished, the steaming mold containing the dough is put into a steamer and steamed.

At this time, it is preferable to steam the dough for 10 minutes on a low heat, 5 minutes on a medium fire, 15 minutes on a strong fire.

The steamed jeungpyeon taken out of the steamer to blow once steaming after separating the jeungpyeon in the jeungpyun frame can be prepared for the Jeungpyun according to the present invention by cooling for 5-6 hours.

Example 1. Preparation of red ginseng powder containing red ginseng powder

Clean rice, soaked for 8 hours, soaked in water, and then drained to the side to drain.

0.16 parts by weight of salt is added to 100 parts by weight of non-glutinous rice, mixed firstly with 45 mesh, and then 15 parts by weight of boiling water is added to 100 parts by weight of primary-pulverized non-glutinous rice with salt. It is thrown into the second mill.

20 parts by weight of sugar, 25 parts by weight of rice wine, and 0.2 parts by weight of yeast are mixed with 100 parts by weight of the second milled non-glutinous rice, followed by mixing water according to the amount of red ginseng powder mixed in the herbal additives. do.

That is, the dough kneaded by mixing 3 parts by weight of red ginseng powder with respect to 100 parts by weight of non-glutinous rice milled by adding water to the second, and mixed by mixing 5 parts by weight of red ginseng powder with 100 parts by weight of non-glutinous rice B, Add 7 parts by weight of red ginseng powder to 100 parts by weight of non-glutinous rice and knead the dough by dividing the mixed dough by C.

The dough kneaded according to the mixing amount of the red ginseng powder is first fermented while extracting gas in the middle of fermentation for 3 hours in a fermenter at a temperature of 35 ° C. Pour the dough into the thickened mold with oil inside of each dough after the first fermentation, and ferment it for 30 minutes in a fermenter with an internal temperature of 35 ℃, and then add the thickened mold containing each dough to the steamer. Steam for 10 minutes on low, 5 minutes on medium, and 15 minutes on strong.

After removing the steamed steamed steamed steaming steamer from the steamer once, the steamed steamed water is separated from the steamed steamed steamer and then cooled for 6 hours to complete the steamed red ginseng powder containing red ginseng powder.

Experiment 1. Sensory Evaluation of Jeungpyun Containing Red Ginseng Powder

Table 1 shows the results of sensory evaluation to investigate the acceptability of red ginseng powder containing red ginseng powder prepared according to the mixing amount of red ginseng powder (inventor surveyed those in the cooking field, the same below), taste, flavor, Color, texture, and satisfaction were surveyed by measuring the scale from 1 point of dissatisfaction to 9 points of very satisfactory, and the results of sensory evaluation according to the amount of red ginseng powder mixed were generally satisfactory. Able to know.

Red ginseng powder mixture flavor incense color Texture satisfaction A (3 parts by weight) 5.50 4.81 5.37 5.75 6.30 B (5 parts by weight) 6.25 7.00 5.44 6.00 6.63 C (7 parts by weight) 5.94 6.34 5.44 5.81 6.47

2 is a photograph showing a cross section of the dough and the finished Jeungpyeon and the thickening according to the mixing amount of the red ginseng powder, the color brightness of the dough and the prepared Jeungpyeon decreased as the mixing amount of the red ginseng powder increased but It can be seen that the colors are similar.

Example 2. Preparation of Jeungpyun Containing Prickly Pear Powder

In the same manner as in the manufacturing method of Example 1, but the production of the Jeungpyeon, kneading the dough, kneading the dough by dividing the amount of the powder added as a herbal additives, and then fermentation process and steaming and cooling process In the same manner, to prepare a thickener containing prickly pear skin powder.

In other words, 100 parts by weight of a dough prepared by mixing 0.6 parts by weight of thorny goose powder with respect to 100 parts by weight of non-glutinous rice milled by adding water to B and 100 parts by weight of rice prepared by mixing 0.8 parts by weight of thorny goose powder with respect to 100 parts by weight of rice. Kneading the dough kneading the dough kneading mixed with 1 part by weight of the visible skin powder.

Experiment 2. Sensory Evaluation of Jeungpyun Containing Prickly Pear Powder

Table 2 shows the results of the sensory evaluation to investigate the palatability of Jeungpyun powders prepared according to the mixing amount of prickly pear skin powder. The taste, aroma, color, texture, and satisfaction were examined. The survey was carried out on a scale of up to 9 points, which was very satisfactory, and it was found that the results of sensory evaluation according to the mixing amount of visible powders were generally satisfactory.

Goshipi powder mixture flavor incense color Texture satisfaction A (0.6 weight part) 4.94 4.87 5.25 5.93 5.24 B (0.8 weight part) 5.5 5.06 5.69 4.81 5.27 C (1 part by weight) 4.87 5.00 5.62 5.31 5.20

3 is a photograph showing a cross section of the dough and the finished Jeungpyeon and the increase according to the mixing amount of the thorny opi powder, the color brightness of the dough and the prepared Jeungpyeon decreases as the mixing amount of the thorny opi powder increases It can be seen that the colors are similar.

Example 3. Preparation of Jeungpyun Containing Turmeric Powder

In the same manner as in the manufacturing method of Example 1, but the production of the Jeungpyeon, kneading the dough, kneading the dough by dividing the amount of turmeric powder, which is an herbal additive, after the fermentation process and steaming and cooling process In the same manner to prepare a thickener containing turmeric powder.

In other words, 100 parts by weight of wheat flour, added by mixing water 0.2 parts by weight of turmeric powder with respect to 100 parts by weight of non-glutinous rice, and 100 parts by weight of dough, mixed with 0.4 parts by weight of turmeric powder to 100 parts by weight of non-glutinous rice. Kneading the dough kneading the dough kneaded mixed with 0.6 parts by weight of turmeric powder.

Experiment 3. Sensory Evaluation of Jeungpyun Containing Turmeric Powder

Table 3 shows the results of the sensory evaluation to investigate the palatability of the Jeungpyun containing the turmeric powder prepared according to the mixing amount of the turmeric powder. The taste, aroma, color, texture and satisfaction were examined. The survey was carried out on a scale of up to 9 points which was very satisfactory, and the results of the sensory evaluation according to the mixing amount of turmeric powder showed that the results were generally satisfactory.

Turmeric powder flavor incense color Texture satisfaction A (0.2 parts by weight) 6.13 5.69 5.93 5.88 5.91 B (0.4 weight part) 6.00 6.31 6.50 6.50 6.33 C (0.6 weight part) 6.38 5.88 7.38 6.69 6.58

4 is a photograph showing a cross section of the dough and the finished Jeungpyun and the increase according to the mixing amount of turmeric powder, the color brightness of the dough and the prepared Jeungpum decreases as the mixing amount of the turmeric powder increases but It can be seen that the colors are similar.

Example 4. Preparation of Jeungpyun Containing Bamboo Leaf Powder

In the same manner as in the manufacturing method of Example 1, but the production of the Jeungpyeon, kneading the dough, kneading the dough by dividing the amount of bamboo leaf powder is added as an herbal additive, and then fermentation process and steaming and cooling process In the same manner to prepare a thickener containing the bamboo leaf powder.

That is, a dough was mixed with 0.4 parts by weight of bamboo leaf powder with respect to 100 parts by weight of non-glutinous rice milled by adding water, and the dough was mixed with 0.6 parts by weight of bamboo leaf powder with respect to 100 parts by weight of rice. Kneading dough is kneaded by dividing the dough kneading mixed with 0.8 parts by weight of bamboo leaf powder by weight parts.

Experiment 4. Sensory Evaluation of Jeungpyun Containing Bamboo Leaf Powder

Table 4 shows the results of the sensory evaluation to investigate the palatability of the bamboo leaf powder prepared according to the mixing amount of the bamboo leaf powder, the taste, the aroma, the color, the texture and the satisfaction, which was very dissatisfied 1 From the point of view, we surveyed the scale from 9 to very satisfactory, and it can be seen that the result of sensory evaluation according to the mixing amount of bamboo leaf powder was generally satisfactory.

Bamboo Leaf Powder Mixture flavor incense color Texture satisfaction A (0.4 parts by weight) 5.19 5.00 4.56 6.06 5.02 B (0.6 weight part) 5.81 5.56 5.81 5.31 5.62 C (0.8 part by weight) 5.50 5.63 6.06 5.06 5.56

5 is a photograph showing a cross section of the dough and the finished Jeungpyun and the increase according to the mixing amount of the bamboo powder, the color brightness of the dough and the prepared Jeungpyeon decreased as the mixing amount of the bamboo powder increased but It can be seen that the colors are similar.

Example 5. Preparation of Jeungpyun Containing Mugwort Powder

In the same manner as in the manufacturing method of Example 1, but the production of the Jeungpyeon, in kneading the dough, kneading the dough by dividing the addition amount of mugwort powder, which is an herbal additive, after the fermentation process and steaming and cooling process In the same manner to prepare a thickener containing the mugwort powder.

In other words, 100 parts by weight of mugwort powder mixed with 100 parts by weight of water was added to A, and 100 parts by weight of dough was mixed with 0.4 parts by weight of mugwort powder to 100 parts by weight of rice. For kneading the dough kneading kneading mixed with 0.6 parts by weight of mugwort powder.

Experiment 5. Sensory Evaluation of Jeungpyun Containing Mugwort Powder

Table 5 shows the results of the sensory evaluation to investigate the acceptability of mugwort powder containing mugwort powder prepared according to the blending amount of mugwort powder. The taste, flavor, color, texture and satisfaction were investigated. The survey was conducted with a score of up to 9 points, which was very satisfactory, and the results of sensory evaluation according to the mixing amount of mugwort powder were found to be generally satisfactory.

Mugwort Powder Blending Amount flavor incense color Texture satisfaction A (0.2 parts by weight) 4.56 6.69 5.81 5.50 5.64 B (0.4 weight part) 6.19 6.69 5.81 5.50 6.04 C (0.6 weight part) 6.66 5.87 6.94 6.28 6.44

6 is a photograph showing a cross section of the dough and the finished Jeungpyun and the increase according to the amount of the mugwort powder, the color brightness of the dough and the prepared Jeungpyeon decreases with increasing the amount of the mixture of mugwort powder It can be seen that the colors are similar.

Example 6. Preparation of Jeungpyun Containing Bokbunja Powder

In the same manner as in the manufacturing method of Example 1 to prepare a Jeungpyeon, in kneading the dough, kneading the dough by dividing the amount of bokbunja powder which is an herbal additive, and then fermentation process and steaming and cooling process In the same manner, a thickener containing bokbunja powder is prepared.

That is, the dough material which mixed 3 weight parts of bokbunja powder with respect to 100 weight part of non-glutinous rice which was pulverized by the addition of water to A, and the dough material which mixed 4 weight parts of bokbunja powder with respect to 100 weight part of uncooked rice B, 100 weight parts of uncooked rice For kneading the dough kneading kneading mixed with 5 parts by weight of bokbunja powder by C.

Experiment 6. Sensory Evaluation of Jeungpyun Containing Bokbunja Powder

Table 6 shows the results of sensory evaluation to investigate the acceptability of Jeungpyun containing Bokbunja powder prepared according to the mixing amount of Bokbunja powder. The taste, aroma, color, texture and satisfaction were investigated. The survey was carried out with a score of up to 9 points, which was very satisfactory, and it was found that the results of sensory evaluation according to the amount of mixed bokbunja powder were generally satisfactory.

Bokbunja Powder
Amount flavor incense color Texture satisfaction A (3 parts by weight) 5.06 6.06 5.44 5.50 5.51 B (4 weight part) 5.50 5.62 6.19 5.38 5.67 C (5 parts by weight) 6.66 5.88 6.94 6.28 6.44

7 is a photograph showing the cross-section of the dough and the finished Jeungpyeon and Jeungpyun according to the mixing amount of Bokbunja powder, the color brightness of the dough and the prepared Jeungpyeon decreased as the mixing amount of Bokbunja powder increased but It can be seen that the colors are similar.

Example 7. Preparation of Jeung Pyun Containing Black Rice Powder

In the same manner as in the manufacturing method of Example 1, but the production of the Jeungpyeon, kneading the dough, kneading the dough by dividing the amount of black rice powder is added as an herbal additive, the fermentation process and steaming and cooling process In the same manner, a thickener containing black rice powder is prepared.

That is, the dough kneaded with 6 parts by weight of black rice powder to 100 parts by weight of non-glutinous rice milled by adding water to the second, B, 100 parts by weight of kneaded rice mixed with 8 parts by weight of black rice powder to 100 parts by weight of non-glutinous rice. The dough was mixed with C by mixing 10 parts by weight of black rice powder to knead the dough.

Experiment 7. Sensory Evaluation of Jeungpyun Containing Black Rice Powder

Table 7 shows the results of sensory evaluation to investigate the palatability of black rice powder prepared according to the mixing amount of black rice powder. The survey was conducted with a score of up to 9 points, which was very satisfactory, and the results of sensory evaluation according to the amount of black rice powder mixed were found to be generally satisfactory.

Black rice powder mixture flavor incense color Texture satisfaction A (6 parts by weight) 5.50 5.19 6.00 6.56 5.81 B (8 weight part) 6.75 6.25 6.38 6.00 6.35 C (10 weight part) 6.44 5.94 7.44 6.38 6.55

8 is a photograph showing a cross section of the dough and the finished Jeungpyun and the thickener according to the mixing amount of the black rice powder, the color brightness of the dough and the prepared Jeungpyeon decreases as the mixing amount of the black rice powder increases but It can be seen that the colors are similar.

As described above, by selecting and mixing any one of the red ginseng powder, red ginseng powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder, which are herbal additives, inherent color development and flavor of herbal additives And taste enhances the flavor of Jeungpyeon, improves nutritional value, and can produce Jeungpyun with healthy function by various effects and pharmacological action.

The present invention is not limited only to the above-described embodiments, and those skilled in the art can variously modify, change, and substitute the present invention without departing from the spirit and scope of the present invention.

1 is a schematic manufacturing process diagram of a method for producing a Jeungpyun containing herbal additives prepared according to the present invention

Figure 2 is a photograph of the cross section of the dough and the finished Jeungpyun and Jeungpyun according to the mixing amount of the red ginseng powder

Figure 3 is a photograph of the cross-section of the dough and the finished Jeungpyun and Jeungpyun according to the mixing amount of the thorn skin powder

Figure 4 is a photograph of the cross section of the dough and the finished Jeungpyun and the increase according to the mixing amount of turmeric powder

5 is a photograph of the cross section of the dough and the finished Jeungpyun and the increase according to the mixing amount of the bamboo powder

Figure 6 is a photograph of the cross section of the dough and the finished Jeungpyun and Jeungpyun according to the mixing amount of mugwort powder

Figure 7 is a photograph of the cross-section of the dough and the finished Jeungpyun and Jeungpyun according to the mixing amount of bokbunja powder

Figure 8 is a photograph of the cross section of the dough and the finished Jeungpyun and the thickener according to the mixing amount of the black rice powder

Claims (5)

Immersing the washed non-glutinous rice to dehydrate the water; 100 parts by weight of the dehydrated non-glutinous rice, adding 0.1 to 2 parts by weight of salt, followed by uniform mixing, followed by primary grinding; A second step of adding 10-30 parts by weight of water to 100 parts by weight of the first-grinded non-glutinous rice, to which the salt is added; Selected and mixed any of rice wine, yeast, soybean oil, sugar and red ginseng powder, thorny ginseng powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder Mixing the herbal additives to knead the dough; Fermenting the dough for 1 to 3 hours in a fermenter having an internal temperature of 35 to 40 ° C .; Pouring the fermented dough into an enlarged mold lubricated therein; Steaming the dough containing the dough in a steamer for 30 to 40 minutes; Taking out the steamed thick piece and cooling it; Method for producing a thickener containing the herbal additives, characterized in that it is prepared, including. The method according to claim 1, wherein before the steaming step in the steamer, the dough contained in the steaming mold further fermented for 20 to 40 minutes in a fermenter having an internal temperature of 35 ℃, Jeungpyeon containing herbal additives Manufacturing method. According to claim 1, In the step of kneading the dough, 2 to 25 parts by weight of rice wine, 0.1 to 0.5 parts by weight of yeast, 0.1 to 0.3 soybean oil with respect to 100 parts by weight of non-glutinous rice milled by the addition of water 10 parts by weight, 10-25 parts by weight of sugar and 0.1 to 10 parts by weight of red ginseng powder, prickly pear powder, bokbunja powder, mugwort powder, turmeric powder, bamboo leaf powder, black rice powder or green tea powder Method for producing a thickener containing the herbal additives, characterized in that. delete Jeungpyun containing the herbal additives, characterized in that the manufacturing method of any one or more of claims 1 to 4.

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