KR102242393B1 - Manufacturing method of BUCUMI using mushroom and fresh potato - Google Patents

Abstract

In the present invention, (a) the raw mushrooms are pulverized and the mushroom water produced when pulverized is separately main, and the dried raw mushroom crushed product is mixed with boiled eastern beans and added with salt and sugar to season the beef production step: (b ) After grinding raw potatoes to remove water, mix the dried raw potatoes with non-glutinous rice powder, glutinous rice powder, and mushroom powder, add the mushroom water stored separately in step (a) and knead the dough. Putting the dough and then thinly pushing to prepare blood; And (c) Singgi (a) step provides a bukkumi manufacturing method using mushrooms and raw potatoes, characterized in that it comprises a bukkumi manufacturing step of manufacturing a bukkumi using the blood of step (b), such as The present invention uses raw mushrooms in cattle to further improve the taste of cattle than in conventional cattle, and mushroom powder is also included in the production of blood by recycling the mushroom water from the process of crushing raw mushrooms for the production of cattle by recycling them in the blood dough. However, since the use of mushroom powder is limited, the problem of not sufficiently including the taste of mushrooms and the nutrition of mushrooms has been solved. In addition, the present invention provides a light taste of bukkumi that can feel raw potatoes and mushroom water in the manufacture of blood. It is made more savory, and there is no feeling by solving the conventional shortcomings that the stickiness disappears when it cools down, the stickiness is alive even when it cools down, and it is possible to provide a bukkumi with remarkably improved taste and nutrition.

Description

Manufacturing method of BUCUMI using mushroom and fresh potato}

The present invention relates to a new method of manufacturing a bukkumi, which is significantly improved in taste and nutrition than conventional bukkumi, using mushrooms and raw potatoes.

Bukkumi is a genetic disease that is made by kneading glutinous rice flour or sticky sugar powder into a round and flat shape, and adding beef to make it into a half-moon shape. . Put the beef after the earthquake so that one side is cooked, fold it in half, and press the edge of the edge firmly with a spoon.

For sorghum-bukkumi, knead the sticky sorghum, make it slightly thick, and add the bean paste with the skin removed. The oil should be clean, and the fire should be very weak so that the blood is completely cooked and not spoiled. Compared to juak, juak is different from being cooked in oil and then sprinkled with sugar or honey without garnishing.

A typical manufacturing method of sorghum bukkumi is as follows.

Soak the sorghum for at least 3 hours, change the water several times, wash it, and grind it into powder. Pour plenty of water and boil red beans. When it cools, mash it through a sieve. Strain the remaining red bean with water and crush it. When clear water comes out three times, discard the skin, collect the red bean water, and squeeze the water into a cotton bag or cotton bag. Put the remaining sediment in a pot, add sugar, simmer until thick, and cool to make bean jam.

Knead the sorghum flour with hot salt water and knead it for a long time to make a round shape. Put oil on the griddle and press it with a spoon to make it into a slim oval. Place the bean paste, which has been turned over and made to make chestnuts, and fold it in half to make a half-moon shape, and press the edge firmly to serve. Sprinkle a little sugar on the cooked bukkumi to complete it.

The case of glutinous rice bukkumi is similar. Put the wet glutinous rice powder down through a fine sieve. Knead the glutinous rice flour in hot salted water, knead it evenly, and make it flat into a 6cm diameter circle. Appropriate beef is used, but chestnuts are used a lot for the glutinous rice bunkumi. Heat a griddle, put on oil, put a glutinous rice counter and press it with a spoon. When cooked and turned red, place the chestnut in the center, fold it in half, press the edge, and fold it into a half-moon shape, take it out on a plate, and sprinkle a little sugar or apply honey when it's hot.

In addition, recently, there are some products that are manufactured and sold as frozen foods. Some are frozen and sold after making bukkumi with oil, and stuffed in dough and frozen and sold.

Such conventional bukkumi has a tendency to feel or decrease when it cools, but there have been no new attempts to improve this problem, and there have been no attempts to improve taste and nutrition at the same time by adding new ingredients to bukkumi.

[0012]

Patent Publication 10-2016-0009851

1. Korean Patent Application Publication No. 10-2010-0110620

It is a problem to be solved by the present invention to solve the above-described problem to provide a method for producing bukkumi, which has no feeling, is alive even when it cools down, and is remarkably improved in taste and nutrition.

To achieve the above technical task. The present invention

(a) Raw mushrooms are pulverized and the mushroom water produced when pulverized is separately main, and the dried raw mushroom pulverized product is mixed with boiled eastern beans and added with salt and sugar to season.

(b) After grinding raw potatoes to remove water, mix the dried raw potatoes with non-glutinous rice powder, glutinous rice powder, and mushroom powder, then add the mushroom water stored separately in step (a) and knead the dough. A blood manufacturing step of adding more and kneading it and then thinly pushing it to prepare blood; And

(c) Singgi (a) provides a method for producing a bukkumi using mushrooms and raw potatoes, characterized in that it comprises a bukkumi manufacturing step of manufacturing a bukkumi using the blood of the step (a) and the blood of the step (b).

In the bukkumi production method according to the present invention as described above, the non-glutinous rice powder 30.5% by weight, glutinous rice powder 12.2% by weight, raw potatoes 18.3% by weight, eastern beans 12.2% by weight, fresh mushrooms 12.2% by weight, mushroom powder 0.2% by weight, mushroom Water and water may be 6.1 wt%, salt 1.0 wt%, sugar 1.2 wt%.

In the method for producing a bukkumi according to the present invention as described above, it is preferable that the raw mushrooms of the step a) and the mushroom powder of the step (a) are large matsutake mushrooms.

As described above, in the manufacturing method of bukkumi according to the present invention, when preparing the cattle of step (a), boiled roundlets and boiled gondrae sprouts may be further added.

The present invention uses raw mushrooms in cattle to further improve the taste of cattle than in conventional cattle, and mushroom powder is also included in the production of blood by recycling the mushroom water from the process of crushing raw mushrooms for the production of cattle by recycling them in the blood dough. However, since the use of mushroom powder is limited, the problem of not sufficiently including the taste of mushrooms and the nutrition of mushrooms has been solved. In addition, the present invention provides a light taste of bukkumi that can feel raw potatoes and mushroom water in the manufacture of blood. It is made more savory, and there is no feeling by solving the conventional shortcomings that the stickiness disappears when it cools down, the stickiness is alive even when it cools down, and it is possible to provide a bukkumi with remarkably improved taste and nutrition.

Hereinafter, specific details for carrying out the present invention will be described. Parts omitted in the course of description are according to common knowledge widely known in the technical field to which the present invention pertains.

The present invention

(a) Raw mushrooms are pulverized and the mushroom water produced when pulverized is separately main, and the dried raw mushroom pulverized product is mixed with boiled eastern beans and added with salt and sugar to season.

(b) After grinding raw potatoes to remove water, mix the dried raw potatoes with non-glutinous rice powder, glutinous rice powder, and mushroom powder, then add the mushroom water stored separately in step (a) and knead the dough. A blood manufacturing step of adding more and kneading it and then thinly pushing it to prepare blood; And

(c) Singgi (a) provides a method for producing a bukkumi using mushrooms and raw potatoes, characterized in that it comprises a bukkumi manufacturing step of manufacturing a bukkumi using the blood of the step (a) and the blood of the step (b).

As described above, the present invention further improved the taste of cows by using raw mushrooms in cows, and the mushroom water produced in the process of crushing raw mushrooms for the production of cows was not discarded, but was recycled into blood dough, so that even in the production of blood, mushrooms Although it contains powder, the use of mushroom powder is limited, so the problem of not sufficiently including the taste and nutrition of mushrooms has been solved.

In addition, the present invention makes the taste of bukkumi that can be felt by using raw potatoes and mushroom water in the manufacture of blood, and has solved the conventional disadvantages that the stickiness disappears when cooled.

The ingredients of the beef used for the bukkumi are beans, chestnuts, nuts, red beans, sweet pumpkin, etc., but as a result of various tests conducted by the present inventors, the taste that matches especially with mushrooms is eastern beans, so eastern beans are selected as the material for cattle, and more preferably In addition, boiled roundlets and boiled gondrenamul are added and used with eastern beans.

In addition, the raw mushrooms used for cattle and the mushroom powder used for blood are not particularly limited as long as they are all edible mushrooms. Various test results were confirmed.

The large matsutake mushroom called'Portobello' was cultivated in Wonju in 1998 when the economic mission of Wonju determined that it was worth supplying when visiting Canada, and the agricultural technology center proved it for two years. After testing, it succeeded in developing a cultivation method and mass-producing new mushrooms for the first time in Korea, establishing itself as a regional specialty in Wonju City, and then exporting to Japan and China as a beneficial product.

In particular, Chiaksan Mushroom in Wonju is large enough to be incomparable with other existing mushrooms. In addition, the quality of the mushrooms is chewy, and the flavor of wild pine mushrooms and beef are harmonized, making them the highest quality mushrooms that are used as a substitute for beef in some foreign countries. Chiaksan big pine mushroom is recently known as a high-protein low-fat food and is evaluated as a well-being food including diet.

These large matsutake mushrooms contain more nutrients such as vitamins B2, B3, and B5 than any other vegetable, are rich in high-quality vegetable protein, and their content is comparable to that of milk, and the mineral content is comparable to beef, so 100 g of mushrooms ( 1 mushroom) contains 22% of calcium, 15% of phosphorus, 10% of zinc and 55% of copper that an adult needs per day.

Normal vegetables and fruits do not contain vitamin D, but if you dry large matsutake mushrooms in the sun, the vitamin D content in brown mushrooms increases significantly. Only 100g (1 mushroom) can meet the daily needs of an adult, thus protecting our skeletal health.

In addition, the fat content and GI (glycemic index) are close to 0, the calories are lower than that of tomatoes, and the rich glutamic acid makes you feel rich and fresh, and the soluble dietary fiber contained has the effect of improving gastrointestinal disorders and effectively lowering cholesterol in the blood. have.

Grinding of mushrooms, grinding raw potatoes, production of non-glutinous rice powder, glutinous rice powder, and mushroom powder, a specific method of manufacturing bukkumi using beef and blood made by the above-described method, and distribution by frozen packaging after manufacturing bukkumi And the like can be used without particular limitation as long as they are widely known in the art to which the present invention pertains.

In addition, the mixing ratio of each material used in the present invention is not particularly limited, but various test results of the inventor,

The non-glutinous rice powder 30.5% by weight, glutinous rice powder 12.2% by weight, raw potatoes 18.3% by weight, eastern beans 12.2% by weight, raw mushrooms 12.2% by weight, mushroom powder 0.2% by weight, mushroom water and water 6.1% by weight, salt 1.0% by weight, sugar It is preferably 1.2% by weight.

In addition, when using not only eastern beans, but also dongle and gondrenamul when preparing cattle, mix each at the same weight ratio, and then the amount is 12.2% by weight.

Hereinafter, preferred embodiments and experimental examples are presented to explain the contents of the present invention in more detail. The following examples and experimental examples are only one embodiment of the present invention, and the present invention is not limited by the method described below.

<Example 1>

The mushroom water produced when the raw mushrooms were crushed and pulverized was separately main, and the dried raw mushroom crushed product was mixed with boiled eastern beans, added with salt and sugar, and seasoned to prepare a cow.

Next, grind the raw potatoes to remove moisture, mix the dried raw potatoes with non-glutinous rice powder, glutinous rice powder, and mushroom powder, then add the mushroom water stored separately in step (a), knead it, make a dough, and add more water. Then, the dough was put into the dough, and then thinly pushed to prepare blood to prepare blood, and the prepared beef and blood were fed in a pan covered with oil to prepare the bukkumi according to the present invention.

The total weight used at this time was 1.64kg, and the composition ratio of each ingredient was 30.5% by weight of non-glutinous rice powder, 12.2% by weight of glutinous rice, 18.3% by weight of raw potatoes, 12.2% by weight of eastern beans, 12.2% by weight of fresh mushrooms, 0.2% by weight of mushroom powder, Mushroom water and water were 6.1% by weight, salt 1.0% by weight, and sugar was 1.2% by weight, and mushrooms were used as large matsutake.

<Example 2>

When preparing cows, boiled roundlets and boiled gondrenamul were added in the same weight ratio as eastern beans, and the weight ratio of the combination of eastern beans, roundlet, and gondrenamul was mixed so that the weight ratio of the eastern beans of Example 1 was prepared. There is a difference from Example 1, and the other process was prepared in the same manner.

<Comparative Example 1>

There is a difference in that only boiled eastern beans were boiled without raw mushrooms when preparing cattle, and the other process was prepared in the same manner as in Example 1.

<Comparative Example 2>

Same as Example 1, but there was a difference in kneading with only water without using mushroom water when preparing blood.

<Comparative Example 3>

It was prepared in the same manner as in Example 1, but there was a difference in using sorghum powder as much as the amount of raw potatoes used instead of using raw potatoes in the manufacture of blood.

<Comparative Example 4>

Although prepared in the same manner as in Example 1, there was a difference in omitting mushroom powder in the manufacture of blood and using sorghum powder as much as the omitted amount.

<Test Example: Sensory test>

After freezing the Bukkumi of Examples and Comparative Examples 2 days later, thaw and bake again in a frying pan, 20 people were tasted immediately after manufacture, and after leaving a part, they were tasted again after 3 hours. After being eaten by the method, the preference of umami, savory taste, flavor and texture was investigated with the highest score of 5 and the lowest score of 0, and the results are shown in Table 1 below.

Umami Savory taste zest Texture Example 1 4.4 4.3 4.5 4.8 Example 2 4.8 4.8 4.7 4.8 Comparative Example 1 2.1 3.1 3.1 2.7 Comparative Example 2 3.1 3.5 3.1 3.1 Comparative Example 3 3.5 3.0 3.1 2.5 Comparative Example 4 2.8 3.1 3.0 3.8

As can be seen from the results of Table 1, it was found that not only improved taste, such as umami, savory taste, and flavor, but also improved texture of Example 1 according to the present invention. This is because the consistency was maintained even after cooling down, which is judged to have had a great effect on the recycling of mushroom water from cattle making with water that is kneaded with raw potatoes when making blood.

Further, in the case of Example 2, in which the amount of eastern beans was reduced in cattle, and boiled roundlets and boiled gondrenamul were further included, umami, savory taste, and flavor were all improved than Example 1 except for the texture.

In summary, the present invention uses raw mushrooms in cattle to further improve the taste of cattle than conventional cattle, and for the production of cattle, the mushroom water produced in the process of crushing raw mushrooms is not discarded, but is recycled into bloody dough. Although mushroom powder is included in the manufacture of blood, the use of mushroom powder has been limited, so the problem of not sufficiently including the taste of mushrooms and the nutrition of mushrooms has been solved. In addition, the present invention can feel raw potatoes and mushroom water in the manufacture of blood. It makes the taste of bukkumi that can be lighter and more savory, and has no feeling by solving the conventional shortcomings that the stickiness disappears when it cools down. I can.

The present invention has been described centering on the above embodiments, but these are only examples, and various modifications and other equivalent embodiments that are apparent to those of ordinary skill in the art are described below within the scope of the appended claims. It should be understood that it can be done in.

Claims (4)

(a) pulverizing and pulverizing the fresh mushrooms of large matsutake mushrooms, storing the mushroom water from the pulverization separately, mixing the pulverized raw mushrooms with water removed with boiled eastern beans, adding salt and sugar, and seasoning the cattle manufacturing step
(b) After grinding raw potatoes to remove moisture, mix the dried raw potatoes with non-glutinous rice powder, glutinous rice powder, and large matsutake powder, then add the mushroom water stored separately in step (a) and knead the dough. A blood manufacturing step of adding more water and kneading and then thinly pushing it to prepare blood; And
(c) the step (a) includes a step of manufacturing a bukkumi using the blood of step (b),
When preparing the cattle of the step (a), boiled roundlets and boiled gondrenamul are further added.
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