CHONBUK-DO AGRICULTURAL RESEARCH AND EXTENSION SERVICES;전라북도(농업기술원)
发明人:
SEO, SANG YOUNG,서상영,AN, MIN SIL,안민실,CHOI, SO RA,최소라,SONG, EUN JU,송은주,CHOI, MIN KYUNG,최민경,KIM, YOUNG SEON,김영선
申请号：
KR1020120091976
公开号：
KR1020140025818A
申请日:
2012.08.22
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention provides a method for manufacturing wonso-byung and the wonso-byung manufactured by the same. The method for manufacturing wonso-byung according to an embodiment of the present invention comprises: a step for making mixed powder by adding at least one natural powder selected among the powder of a blueberry, a Rubus coreanus fruit, a mulberry leaf, and a sweet pumpkin to glutinous rice flour； a step for making a dough by mixing salt with the mixed powder and cooking in boiling water； and a step for pinching off 3-5 g of the dough and filling with a stuffing, thereafter making the wonso-byung. According to the present invention, natural ingredients including blueberry, etc. are mixed with the glutinous rice powder in the form of a power or hot water extract and made into the dough, then cooked to manufacture the wonso-byung. Accordingly, the wonso-byung has a functionality superior to the hot water extract and is usable after freezing, thereby capable of being distributed in a frozen state. [Reference numerals] (AA) Step for making mixed powder by adding at least one natural powder selected among the powder of blueberry, Rubus coreanus fruit, mulberry leaf, and sweet pumpkin to glutinous rice flour； (BB) Step for making dough by mixing salt with the mixed powder and cooking in boiling water； (CC) Step for pinching off 3-5 g of the dough and filling with stuffing, then making wonso-byung 천연성분 함유 원소병 제조방법 및 이에 의하여 제조된 원소병이 제공된다.본 발명의 일 실시예에 따른 천연성분 함유 원소병 제조방법은, 찹쌀가루에 블루베리, 복분자, 뽕잎 및 단호박 중 선택된 적어도 하나의 천연분말을 첨가하여 혼합분말을 제조하는 단계； 상기 제조된 혼합분말에 소금을 혼합하고, 끓는 물에 익혀 반죽을 제조하는 단계； 상기 제조된 반죽으로부터 3 내지 5g 정도 떼어내고, 속에 소를 넣은 후, 원소병을 제조하는 단계를 포함하는 것을 특징으로 하며, 본 발명에 따르면. 블루베리 등의 천연성분을 분말 형태 또는 열수 추출액 형태로 찹쌀가루에 혼합하고, 이를 생지 형태로 제조한 후, 익히는 방식으로 원소병을 제조한다. 이로써 열수추출액 대비 관능특성이 우수하고, 아울러 냉동 후에도 사용가능하므로, 냉동 유통이 가능하다.
