KR-20260067185-A - Manufacturing Method of Ramie Injeolmi

KR20260067185AKR 20260067185 AKR20260067185 AKR 20260067185AKR-20260067185-A

Abstract

The present invention relates to a method for manufacturing ramie Injeolmi that can enhance color, taste, aroma, and flavor by adding ramie powder and ramie extract to the Injeolmi. The method for manufacturing ramie rice cake according to the present invention comprises the steps of: soaking glutinous rice in cold water, removing moisture, and then grinding it; steaming the ground glutinous rice flour at 100°C; adding ramie powder and ramie extract to the steamed glutinous rice dough and punching it; adding white sugar, roasted almond slices, raisins, and sunflower seeds to the punched glutinous rice dough and mixing them; and shaping and cutting the mixed dough and coating it with toppings; wherein the weight ratio of the glutinous rice dough to the ramie powder and ramie extract is 23 to 24: 1: 2.

Inventors

이상순
이정숙

Assignees

이상순

Dates

Publication Date: 20260512
Application Date: 20241105

Claims (4)

A step of soaking glutinous rice in cold water, removing the moisture, and then grinding it; Step of steaming ground glutinous rice flour at 100℃; A step of adding ramie powder and ramie extract to steamed glutinous rice dough and punching it; A step of adding and mixing white sugar, roasted almond slices, raisins, and sunflower seeds to punched glutinous rice dough; The method includes the steps of shaping and cutting the mixed dough and coating it with toppings; A method for manufacturing ramie rice cakes characterized by the weight ratio of the glutinous rice dough, ramie powder, and ramie extract being 23 to 24:1:2.
In paragraph 1, A method for manufacturing ramie rice cake, characterized in that the above ramie extract is obtained by mixing dried ramie leaves and purified water in a weight ratio of 1:1 and then extracting using a distillation extractor.
In paragraph 1, A method for manufacturing Mosi Injeolmi characterized by the above almond slices being prepared by roasting them in unsalted butter until brown.
A method for manufacturing ramie rice cake according to claim 1, characterized in that the coating is castella powder.

Description

Manufacturing Method of Ramie Injeolmi The present invention relates to a method for manufacturing ramie rice cakes, and more specifically, to a method for manufacturing ramie rice cakes that can enhance color, taste, aroma, and flavor by adding ramie powder and ramie extract to the rice cakes. According to the Dongguk Sesigi, Injeolmi is referred to as Injeolbyeong; this name was given because the rice cake is sticky and requires the act of pulling it to break, making it the most basic type of pounded rice cake made with glutinous rice. Injeolmi is made by steaming glutinous rice in a steamer and pounding it on an mortar with a mallet. It is said to be chewier and tastier when made by steaming the glutinous rice as cooked rice rather than grinding it into flour, then pounding it with a mallet or crushing it in a mortar with a pestle. Injeolmi is made not only with glutinous rice as the main ingredient but also by adding millet or foxtail millet. It is also classified according to the mixed ingredients into types such as jujube Injeolmi, millet Injeolmi, and mugwort Injeolmi, and is called mung bean Injeolmi, black sesame Injeolmi, red bean Injeolmi, or soybean Injeolmi depending on the toppings. Meanwhile, ramie is a dicotyledonous plant and a perennial herb belonging to the family Urticales in the order Urticales. It is also called jeomapo or jeopo, and its origin is Southeast Asia. Its main distribution areas include Korea, China, Japan, the Philippines, India, and Indonesia, and it inhabits warm, humid places, growing up to 1.5 to 2 meters in height. Ramie leaves have a unique aroma and are rich in dietary fiber and vitamin C. They are effective for diabetes, bleeding, and diuretic effects, so they can be used as spices and functional food ingredients. Ramie used in food includes ramie rice cake, which is also called ramie leaf jeolpyeon. Ramie rice cake is a rice cake distinguished by its deep green color and chewy texture; it is made by boiling ramie leaves, grinding them together with non-glutinous or glutinous rice, steaming them in a steamer, and then kneading them to form jeolpyeon, which belongs to the category of pounded rice cakes (dobyeong). However, while various methods to enhance functionality by adding diverse ingredients to Injeolmi are being introduced, it appears that research on adding ramie to Injeolmi to improve color and aroma and enhance flavor has not yet been noticeably attempted. (Patent Document 1) Korean Published Patent No. 10-2017-0139893 (Published Dec. 20, 2017, Method for manufacturing ramie rice cake containing safflower seeds) FIG. 1 is a flowchart illustrating a method for manufacturing ramie rice cake according to the present invention. The features and advantages of the present invention will be more clearly understood through the embodiments described by the accompanying drawings. The present invention aims to provide a method for enhancing the color, aroma, flavor, and nutritional value of Injeolmi compared to conventional Injeolmi through the manufacturing process of Mosi Injeolmi. In particular, the present invention utilizes the functional components of Mosi to create a product that meets consumer preferences by adding new taste and visual appeal while maintaining the unique characteristics of Injeolmi. The specific manufacturing procedure is as follows. FIG. 1 is a flowchart illustrating a method for manufacturing ramie rice cake according to the present invention. As described above, the manufacturing method according to the present invention begins with a grinding step of glutinous rice. That is, glutinous rice is soaked in cold water, then the moisture is removed and ground. At this time, it is preferable to remove moisture for less than 30 minutes. Then, the glutinous rice is coarsely ground once using a roller grinder, and salt is added, wherein the salt is added in the range of approximately 1 to 2 parts by weight per 100 parts by weight of glutinous rice. Here, the glutinous rice is soaked in order to grind it. As the glutinous rice absorbs sufficient water, the starch structure of the glutinous rice breaks down more easily during the subsequent grinding and kneading process, making it softer and giving it a chewy texture. Since this soaking process requires the glutinous rice to absorb moisture evenly not only on the surface but also deep inside, the soaking time can be adjusted according to the season. Specifically, 3 to 4 hours is sufficient during the summer when temperatures are relatively high and the glutinous rice absorbs water quickly; 8 hours or more is required during the winter when temperatures are relatively low; and an intermediate amount is applied during the spring and autumn. Adjusting this soaking time significantly affects the final quality of the rice cake, so proper time adjustment is necessary. In addition, the soaked glutinous rice undergoes a moisture removal process within 30 minutes to ensure that no excessive moisture remains.