KR100594946B1 - Manufacturing process for fusion rice cake having characteristics in extended preservation period - Google Patents

Abstract

The present invention relates to a method of manufacturing a cake rice cake that can be mass-produced and improved shelf life by diversifying traditional rice cakes to the taste of modern people, and more specifically, to prevent the corruption of the prepared cake rice cake The process of turning the rice into a rice having a degree of over 10 minutes, which is the degree, and the thermal conductivity can be increased, and the dextrinization step by heat treatment to prevent the burning of rice during the molding process. It relates to a method of manufacturing a cake rice cake comprising a.

The method of manufacturing a cake rice cake according to the present invention includes the steps of (a) milling rice in excess of 10 minutes; (b) stabilizing the milled rice; (c) immersing the purified rice in water mixed with an additive for sterilization; (d) pulverizing and pulverizing the soaked rice; (e) molding the powdered rice into a predetermined shape; And (f) cooking the molded rice.

Cake Mochi, Milling, Hojunghwa, Dipping, Powder, Molding

Description

MANUFACTURING PROCESS FOR FUSION RICE CAKE HAVING CHARACTERISTICS IN EXTENDED PRESERVATION PERIOD}             

1 is a graph showing the change in the number of bacteria by storage period according to the degree of rice,

Figure 2 is a graph of the change in sterilization time and the number of bacteria according to the presence or absence of additives during rice immersion.

The present invention relates to a method of manufacturing a cake rice cake that can be mass-produced and improved shelf life by diversifying traditional rice cakes to the taste of modern people, and more specifically, to prevent the corruption of the prepared cake rice cake The process of turning the rice into a rice having a degree of over 10 minutes, which is the degree, and the thermal conductivity can be increased, and the dextrinization step by heat treatment to prevent the burning of rice during the molding process. It relates to a method of manufacturing a cake rice cake comprising a.

In general, foods using rice are mainly produced in various forms of food such as snacks, drinks, rice cakes, etc., and recently, consumers in a variety of forms such as drinks and rice noodles and hamburgers using rice and various grains mixed together. Is being provided to.

Snacks and beverages in foods using rice have a long shelf life due to the characteristics of the product, so it is easy to commercialize by mass production process and can be purchased by a wide range of consumers.

However, traditional rice cakes harden due to aging of starch, so the shelf life is shorter than snacks and beverages, and it is difficult to distribute after mass production. There is a problem that must be done.

In addition, most traditional rice cake manufacturing processes are relatively complicated and have a lot of manual processes, making it difficult to mass-produce them. These problems have hindered the development of related industries.

In the traditional rice cake manufacturing process, the rice is first washed and then soaked for about eight hours to ensure that the rice has sufficient moisture. After immersion, the rice is pulverized, and various subsidiary materials are mixed with the pulverized rice flour. The mixed rice flour is sifted to allow the ingredients to be mixed evenly and then steamed in a shiru. The prepared rice cakes are cut to a suitable size and packaged. In this traditional manufacturing process, in particular, each process of adding rice flour to rice flour, steaming rice cakes, cutting to a suitable size, and packaging is individual and dependent on manual labor, which makes mass production difficult and causes a rise in production costs.

Conventional rice cakes usually have a shelf life of one day at room temperature, and the rice cakes harden faster when stored in the cold to prevent rotting of the rice cake.

In order to provide food suitable for modern people by solving the problems and limitations of the traditional rice cake, shelf life, distribution, and taste, the inventor of the present invention served as the director of the Korean Traditional Culture Research Institute of Korea. Registration No. 0425415 (2004.03.19) 『Tteok sandwich made using rice cake and its manufacturing method』, Patent registration No. 0446412 (2004.08.20) 『Tteok cake for snacks and its manufacturing method』, and Patent Publication No. 2004- Patent Application No. 0068095 (July 30, 2004), "Manufacturing Method of Tteok Cake" and Patent Publication No. 2003-0085422 (2003.11.05), "Paper making notes, packaging containers for package containing subsidiary materials" has been filed.

The present invention is an application based on Patent Application No. 2004-0021262 (2004.03.29) 『Stock and snack rice cake and its manufacturing method』 as one of such continuous research achievements.

Therefore, the present invention is a cake rice cake manufacturing method that can extend the shelf life by removing the rice bran portion that is susceptible to the introduction of a sintering process to make the degree of more than 10 minutes, which is the degree of normal rice in the manufacture of cake rice cake The purpose is to provide.                         

In addition, the present invention is subjected to a process of heat-treatment of the milled rice to be dextrinization (dextrinization) in the subsequent ripening process, the heat conduction between the particles is faster to make faster cooking and also improve the taste of the cake cake It is an object to provide a method.

In addition, the present invention provides various types of cake rice cakes to suit the tastes of modern people by adding various subsidiary materials, promotes health promotion by adding functional liquids, and softens and softens the cake rice cake through the process of lowering the ingredients twice through a sieve. It is an object of the present invention to provide a manufacturing method that can increase the softness.

In order to achieve the above object, the manufacturing method of the cake rice cake according to the present invention comprises the steps of: (a) milling rice in excess of 10 minutes; (b) stabilizing the milled rice; (c) immersing the purified rice in water mixed with an additive for sterilization; (d) pulverizing and pulverizing the soaked rice; (e) molding the powdered rice into a predetermined shape; And (f) cooking the molded rice.

The (a) milling step is to extend the shelf life by removing the rice bran portion of perishable rice, and is a process for obtaining rice in excess of 10 minutes, which is the degree of ordinary white rice. The mill may be a method of obtaining rice in excess of 10 minutes of the present invention from rice or a method of obtaining a rice of the present invention by further milling conventional white rice. The degree is 12 to 13 is most suitable for extending the shelf life and to prevent the loss of unnecessary rice.

The varieties of rice used may be non-glutinous rice or glutinous rice, depending on the type and use of the cake rice cake. When chewing, the rice cake cake made of non-glucose is soft and the cake rice cake made of glutinous rice can feel a chewy texture.

The (b) dextrinization (dextrinization) means that the starch is decomposed into dextrin through several stages of soluble starch when the starch is heated to 160 to 170 ℃, foods such as flour, hot-frying, popcorn, etc. Corresponding. The crystallization of the rice in the present invention is made by heating to 160 to 170 ℃, for example, a method of roasting, the surface of the rice is smooth and light brown 띌 so as to reach the surface state such as coated You can do it.

Through this stabilization, it is possible to cook faster in the step (f), especially when steaming with sterilization treatment in a retort sterilizer, it is possible to cook for a short time because it is overcooked and burnt or the taste of cake rice cake is modified. You can prevent it.

The immersion step (c) is for soaking rice, particularly in the present invention, an additive for sterilization, preferably an acid-type additive for acidifying pH of water to obtain sterilization and inhibiting microbial propagation, and more preferably lactic acid. It is preferably a natural additive selected from the group consisting of citric acid, grapefruit seed extract, or a combination thereof.

Before dipping, the rice may be washed with water to remove impurities.

The reason why it is called through this immersion process is that the rice itself has a low moisture content and the tissue is hard, so that it takes a considerable time for the moisture and heat to penetrate to the inside of the rice in the step (f). Therefore, if soaked in water for a certain time in advance, the rice tissue absorbs moisture and loosens, so it can be easily gelatinized when heated. When making rice cakes, cake rice cakes are made with 8 hours of soaked rice. In addition, rice cakes made with rice soaked in water for 8 hours are most preferable in terms of color, softness, moisture, and elasticity.

The combination of the natural additives may be, for example, lactic acid and citric acid or lactic acid and grapefruit seed extract, wherein the immersion water is 0.5 to 0.6% by weight for lactic acid, and 0.1 to 0.2% by weight for citric acid or grapefruit seed extract. Can be prepared with water. Immersion time is about 5 to 8 hours.

The type and amount of such additives are limited not to impair the taste of the cake cake prepared.

In the (d) powderization step, the dipped rice is supported by a basket, drained water, and then pulverized with a grinder. At this time, it is preferable to mix and grind 0.8 to 2% by weight of salt with respect to the weight of rice.

More specifically, when the grain size of the rice flour is less than 10 mesh, the texture of the prepared rice cake becomes hard and sticky. When the grain size exceeds 20 mesh, the grains of the material must be as high as the time and cost of the grinding process. Therefore, in the present invention, it is preferable to prepare rice flour having a particle size of about 10 to 20 mesh.

The step (e) molding is for a cake cake of a predetermined shape, the step (f) is to cook the rice cake.

In particular, in the present invention, for mass production, step (e) is made by laminating and arranging rice powder and various subsidiary materials in a predetermined shape synthetic resin tray (tray) and sealing with a wrapping paper, step (f) is a high temperature autoclave, It is preferred to make it in a so-called retort sterilizer.

In particular, in the case where the sterilizer is boiled with hot water, it is preferable that the container and the wrapping paper have heat resistance. In addition, in order to prevent the deterioration of the cake and the cake cake, it is preferable that the gas is filled in the packaging and then sealed. Particularly, the filling gas may be a mixed gas composed of carbon dioxide and nitrogen, and the mixed volume ratio of carbon dioxide and nitrogen is 2: 7 to 5: 5 is suitable for ensuring the cost of gas and the shelf life of the cake cake.

The condition of step (f) is preferably made to sterilize at the same time steaming the rice cake for 15 to 60 minutes at 115 to 125 ℃.

On the other hand to provide a variety of cake cakes between the step (d) and (e) step (d1) the preparation of the raw material; (d2) preparing a natural pigment; (d3) preparing a functional liquid; (d4) 51 to 75% by weight of the rice flour, 10 to 20% by weight of the powder (d1), 0.5 to 2% by weight of salt, and 10 to 20% by weight of sugar based on the total weight of the mixture First lowering with a sieve of 10-20 mesh; And (d5) mixing 0.2-2% by weight of the natural pigment (d2) and 0.5-5% by weight of the functional liquid (d3) with the remaining amount of the mixture (d4), and secondly lowering the mixture into a sieve of 10-20 mesh. It is preferable that the forming step (e) is performed by arranging the sub-material (d1) having particles larger than 10 mesh while laminating the sieved powder component.

The ingredient of (d1) is the group consisting of eastern, chestnut, jujube, walnut, soybean, red bean, peanut, pine nut, various fruits, sweet potato, sesame, black rice, cinnamon, citron, pumpkin, pepper, honey, frosted or a combination thereof Can be selected from. The beans and red beans may be used according to the type, and the fruit may be fresh or dried fruit.

Eastern powder of the subsidiary material plays a role in maintaining a soft state of rice powder does not age in a short period of time.

In addition, the natural color of the step (d2) may be any one of strawberry powder, green tea powder, mugwort powder, or gardenia. The natural pigment may be used by limiting the mixing amount in the step (d5) within 1 to 3% by weight depending on the type of cake cake to be prepared. If the cake cake color according to the present invention is pink, strawberry powder is mixed, and if green color, green tea powder or mugwort powder, and yellow color, determine the color of the cake to be made by mixing gardenia.

The functional liquid of the step (d3) is a gardenia, prickly pear, indongcho, safflower seed, roe beetle, agaricus, coffee, astragalus, licorice, grape flour, or ginseng tea powder of any functional ingredient 0.5-10% by weight with the remaining water It may be obtained.

If necessary, the functional liquid may be milk or aloe liquid. This functional liquid is to introduce a known pharmacological function to the cake cake of the present invention, and then to give moisture in the material mixing process (d3) to improve the flavor of the finished cake cake.

The (d4) first lowering step) is a step of mixing the powder materials (rice flour, subsidiary materials, natural pigment), and the (d5) second lowering step is mixing the mixture and the functional liquid components passed through the step (d4) By introducing functionality into the cake cake to improve the flavor of the cake cake and to improve the moldability.

According to the molding step (e), powdered cakes having various shapes may be obtained by laminating powdered materials and decorating them with materials having particles larger than 10 mesh. In the case of laminating a large particle material between the powder material layer, there is an advantage that the cake rice cake can be cooked faster than in the step (f).

Cake cake production method according to the present invention described above can be better understood through the following experimental examples and production forms. In the illustrated form of manufacture, the name for each type of cake cake is arbitrary.

Experimental Example 1: Experiment of bacterial number change according to the degree of rice

In order to experiment with the change in the number of bacteria by storage period according to the degree of rice, the number of bacteria was measured according to the storage period of 300 g of rice which has been inverted with ordinary rice at 7, 9, 11, 13 minutes, and this is shown in FIG. .

As can be seen in the graph of FIG. 1, the higher the degree of slicing, the more likely to be removed the perishable rice bran portion, which can be seen that the longer the storage period.

Experimental Example 2: Experiment of Bacterial Change by Natural Additives

In order to confirm the bactericidal action and microbial propagation inhibitory effect of the natural acid additive used in the immersion step (c) described above, 200 g of non-glutinous rice was immersed in 500 g of water mixed with [2.5 g of lactic acid and 1.0 g of citric acid], respectively. The number of bacteria remaining compared to the immersion time was measured by dipping into 500 g of water mixed with [2.5 g of lactic acid and 1.0 g of grapefruit seed extract].

The results are shown graphically in FIG. 2, where sample A is a case where no additives are mixed as a control, sample B is a case where [2.5 g of lactic acid and 1.0 g of citric acid] are mixed, and sample C is [2.5 g]. Lactic acid and 1.0g grapefruit seed extract]. As shown in the graph it can be seen that the retention period of the cake cake prepared by adding an additive in the cake cake manufacturing method according to the present invention can be extended.

Form of Production 1. Preparation of Dal Squash Cake Rice Cake

 "Pumpkin Cake Tteok" is a rice cake that is effective in swelling weak skinny people, recovery patients, and pregnant women. It is effective in diabetes, hypertension, and enlarged prostate, and is rich in carotene, a precursor of vitamin A. It contains diuretics that prevent dryness, inhibit carcinogens, and are good for treating edema.

The manufacturing method is (d3) 9% by weight of Gardenia jasminoides as a functional liquid, 91% by weight of water, and then heated at low heat for 24 hours. Gardenia also function as a natural pigment.

(D4) 55 to 60% by weight of rice flour, 0.5 to 1% by weight of salt, 8 to 10% by weight of sugar, 23 to 26% by weight of eastern flour, 5 to 8% by weight of fresh cream, based on cake cake (D5) mix the gardenia to the extent that it does not clump together by hand, and then sieve secondly. (e) 5 to 9% by weight of the steamed zucchini is mixed evenly with respect to the total weight of the mixture (d4), and the mixture is put into a container and prepared through sterilization and steaming for 20-30 minutes in a retort sterilizer.

Form of Manufacturing 2. Preparation of Shinhwa Cake Rice Cake

"Mythic cake cake" is a rice cake that is effective for colds, and contains a lot of mugwort and is effective for the prevention and treatment of colds, constitution improvement and skin diseases. In addition, a plant called Indongcho is mixed in the myth cake cake, and the Indongcho is an immunoreactive, antiviral, antipyretic, antifungal, anti-inflammatory, analgesic, diuretic, anticancer and the like.

(d3) 0.8% by weight of copper grass, 99.2% by weight of water, and after 1 hour we boil for 2 hours.

(d4) 55 to 60% by weight of non-glutinous rice powder, 23 to 26% by weight of Eastern powder, 2 to 5% by weight of mugwort, 1 to 2% by weight of salt, 8 to 12% by weight of sugar, 5 to 8% by weight of fresh cream Lower the sieve, (d5) and mix it so that it does not clump by hand.

(e) 2 to 5% by weight of black beans and 1 to 4% by weight of red beans, compared to the total weight of the mixture (d4), and then put into a container and packaged, (f) 20-30 minutes sterilization in a retort sterilizer The process of steaming and steaming cake cake is completed.

Form 3. Manufacturing of Strawberry Cake Rice Cake

"Cherry Blossom Cake Tteok" is to supply a large amount of calcium to the bone, and the addition of safflower seeds can increase the bone density of the bone to prevent osteoporosis.

Looking at the manufacturing method of the flower cake cake, (d3) 0.8% by weight of safflower seed and 99.2% by weight of water and then we boil for 2 hours.

(d4) 55 to 60% by weight of rice flour, 20 to 25% by weight of eastern powder, 1 to 2% by weight of salt, 8 to 12% by weight of sugar, 1 to 3% by weight of strawberry, 3 to 8% by weight of strawberry, fresh cream 6 To 9% by weight of the sieve is first lowered, and (d5) safflower seed boiled water is mixed with the mixture to the sieve and sifted.

(e) Put down the mixture (remaining amount) in a container, and (f) the cake cake is completed by sterilization and steaming for 20-30 minutes in the retort sterilizer.

Form 4. Preparation of Coffee Cake Rice Cake

"Coffee Cake Tteok" is to make the central nervous system clear from stimulation by releasing a mild coffee scent, to help diuretic and to facilitate urine, and to add nutrition to add nutrition to the cake to be.

Its manufacturing method (d3) functional liquid to prepare milk.

(D4) 55 to 60% by weight of rice flour, 1 to 2% by weight of salt, 8 to 12% by weight of sugar, 1 to 3% by weight of coffee powder, 18 to 23% by weight of eastern powder, fresh cream 5 To 6% by weight of the sieve first, (d5) 20 g of milk is added to moisturize and sieve secondly.

(e) The lowered mixture is packed in a container, and (f) the cake cake is completed by sterilization and steaming for 20-30 minutes in a retort sterilizer.

Form 5. Manufacturing of Ginseng Cake Cake

"Ginseng Cake Tteok" is a combination of various benefits of ginseng and cake cakes that consumers can consume in a healthy way, without stress, the benefits of ginseng stress, fatigue, depression, kidney failure, high blood pressure, arteriosclerosis, anemia, diabetes To prevent skin dryness and the effect of ulcers, it makes the skin hydrated and good for liver function.

The manufacturing method (d3) is a functional liquid and dissolved in ginseng tea powder with water.

(d4) 55 to 60% by weight of non-glutinous rice powder based on the total weight of the mixture, 18 to 23% by weight of eastern powder, 1 to 2% by weight of salt, 10 to 14% by weight of sugar, 3 to 5% by weight of ginseng, 4 to 4 parts of fresh cream Add 7% by weight, mix evenly, lower to the sieve first, and (d5) mix the appropriate amount of (d3) ginseng tea and sift it to the second sieve.

(e) Mix the lowered mixture evenly and pack it in a container. (f) Sterilize and steam for 20-30 minutes in a retort sterilizer to complete the cake cake.

Form 6. Preparation of Sweet Potato Cake Rice Cake

"Potato cake cake" has the function of promoting the excretion and good skin using the fiber and resin components of sweet potatoes.

45 to 55% by weight of non-glutinous rice powder, 18 to 20% by weight of eastern powder, 10 to 15% by weight of steamed sweet potato, 8 to 12% by weight of sugar, 2 to 3% by weight of fresh cream, 1 to 2% by weight of gardenia Sweet potatoes 1 to 3 weight, salt 0.5 to 1% by weight, strawberry powder 0.5 to 1% by weight is prepared ((a), (d1), (d2). (D3)).

(d3) Mix non-glutinous rice flour with salt, sugar, steamed sweet potato, gardenia, eastern powder, and fresh cream, and then pour water into the sieve. (D4) salt and sugar in non-glutinous rice flour. Mix red sweet potato powder, strawberry powder, and eastern powder and mix it with gardenia water. (e) Put eastern powder in the container, and put the material obtained in the above (d3) and the material obtained in the above (d4) on it. Finally (f) sterilization in a retort machine.

Form 7 Preparation of Black Rice Nutrition Cake Cake

"Black rice nutritious cake rice cake" is a rice cake that is effective for people with weak kidneys and the taste and aroma of black rice.

28 to 35% by weight of glutinous rice powder, 28 to 33% by weight of black rice flour, 0.5 to 2% by weight of salt, 7 to 10% by weight of sugar, 3 to 6% by weight of frost, 1 to 2% by weight of jujube, 1 to 2% of peanut Prepare 3% by weight, walnuts 1 to 3% by weight, and eastern powder 15 to 20% by weight ((a), (d1)).

(D4) In the glutinous rice flour of the above materials, black rice flour, salt and sugar are mixed, and (d5) after adding water to various functional liquids or bottled water, sifting, and then put frosted, jujube, peanut and walnut. (e) Put eastern powder in a container, put the material obtained in (d5) on it, package it, and (f) sterilize it in a retort machine.

Form of Manufacturing 8. Preparation of Chongmyung Cake Rice Cake

"Chongmyeong Cake Tteok" is a nutritious rice cake that contains all kinds of nuts and is effective for brain development of students studying.

60 to 65 wt% glutinous rice powder, 0.5 to 1 wt% salt, 8 to 12 wt% sugar, 3 to 6 wt% frost, red bean 3 to 6 wt%, chestnut 1 to 3 wt%, jujube 1-3 Prepare by weight%, pine nuts 0.5 to 1.5% by weight, eastern powder 8 to 13% by weight ((a), (d1)).

(d4) mix salt and sugar with glutinous rice flour, (d5) add water to various functional liquids or bottled water, and then drop into intermediates, mix frosted, red bean, chestnut, jujube, and pine nuts, and Containing and packing the material obtained in (d5) thereon, and (f) sterilizing in a retort machine.

Form of Manufacture 9. Preparation of Dubcake Cake

"Dubtub Cake Tteok" is a rice cake that can only rise to the birth of the king, and is a rice cake with a unique traditional taste.

60 to 65 wt% glutinous rice powder, 0.5 to 1 wt% salt, 2 to 5 wt% sugar, 3 to 5 wt% honey, pepper 0.01 to 0.05 wt%, cinnamon 0.1 to 0.3 wt%, soy sauce 1-3 Wt%, 2-4 wt% jujube, citron 2-4 wt%, chestnut 4-7 wt%, jujube 4-7 wt%, pine nut 0.1-0.5 wt%, walnut 1-2 wt%, eastern powder 8-8 wt% Prepare 12% by weight ((a), (d1)).

(d4) Mix glutinous rice with salt, sugar, honey, jujube, cinnamon, pepper and soy sauce, and (d5) add water, chestnuts, jujube, pine nuts and walnuts after adding water to various intermediates with functional liquids or bottled water. Put it in.

Again, add salt, sugar, pepper, cinnamon and soy sauce to eastern flour as a new ingredient (d1) and fry. (e) The roasted eastern flour is placed in a container, packed with the material obtained in (d5) above, and sterilized in (f) a retort machine.

Form of manufacture 10. Preparation of sesame cake cake

"Thuck cake cake" is a rice cake that is effective in preventing aging.

70 to 78% by weight of glutinous rice powder, 1 to 1.5% by weight of salt, 7 to 10% by weight of sugar, 12 to 16% by weight of white sesame seeds, and 1 to 4% by weight of black sesame (black sesame) are prepared ((a), (d1)).

(d4) Mix salt and sugar with glutinous rice flour. (d5) Add water to various functional liquids or bottled water, and lower to intermediate. (e) White sesame powder, rice powder, black sesame powder, rice powder, white sesame powder in the order of packaging, and (f) sterilization by retort machine.

The product finished through the above process does not grow bacteria up to 3 months, taste and state also shows the state immediately after manufacture when reheated for 30 seconds to 3 minutes in a microwave oven or 10 to 30 minutes in a steamer or boiling water. You can check.

The method of preparing the cake rice cake according to the present invention described above provides a rice cake that can be stored for three months at room temperature, thereby widening the shelf life and regional distribution range of the product, and is easy to store and use by consumers. In addition, instead of the process of steaming, cutting, and packing rice flour into a traditional rice cake manufacturing method, the rice powder is sealed in a plastic container, and the steaming process and sterilization are processed at the same time, simplifying the process. Production was possible.

Claims (11)

(a) milling rice in excess of 10 minutes; (b) stabilizing the milled rice; (c) immersing the purified rice in water mixed with an additive for sterilization; (d) pulverizing and pulverizing the soaked rice; (e) molding the powdered rice into a predetermined shape; And (f) a method of producing a cake rice cake comprising the step of cooking the molded rice. The method of claim 1, Crystallization of the step (b) is a method of producing a cake cake, characterized in that the heating is made in a 160 to 170 ℃ method. The method of claim 1, The milling of step (a) is a method of producing a cake cake, characterized in that consisting of 12 to 13 minutes. The method according to any one of claims 1 to 3, The additive of step (c) is a method of producing a cake cake, characterized in that the acid type of acidifying the pH of water. The method of claim 4, wherein The acid is lactic acid, citric acid, grapefruit seed extract, or a method of producing a cake cake, characterized in that selected from the group consisting of a combination thereof. The method according to any one of claims 1 to 3, The molding of the step (e) is made of a method of containing rice powder in a synthetic resin container of a predetermined shape, filling the gas and sealing with a wrapping paper, The step (f) is a cake cake manufacturing method, characterized in that the pressure sterilizer made. The method of claim 6, The filling gas is a method of producing a cake cake, characterized in that consisting of carbon dioxide and nitrogen. The method according to any one of claims 1 to 3, wherein step (d) and (e) (d1) preparing the submaterial; (d2) preparing a natural pigment; (d3) preparing a functional liquid; (d4) 51 to 75% by weight of the rice flour, 10 to 20% by weight of the powder (d1), 0.5 to 2% by weight of salt, and 10 to 20% by weight of sugar based on the total weight of the mixture First lowering with a sieve of 10-20 mesh; And (d5) further mixing the 0.2 to 2% by weight of the natural pigment (d2) and 0.5 to 5% by weight of the (d3) functional liquid with the remaining amount of the mixture (d4), and secondly lowering the mixture into a sieve of 10 to 20 mesh. Done, Wherein (e) the forming step is a method of producing a cake cake, characterized in that the (d1) by aligning the sub-material having a larger particle size of 10 mesh while laminating the sieved powder component. The method of claim 8, The ingredient of (d1) is the group consisting of eastern, chestnut, jujube, walnut, soybean, red bean, peanut, pine nut, various fruits, sweet potato, sesame, black rice, cinnamon, citron, pumpkin, pepper, honey, frosted or a combination thereof Method of producing a cake cake, characterized in that selected from. The method of claim 8, The natural pigment of the step (d2) is strawberry powder, green tea powder, wormwood powder, or a garden cake manufacturing method characterized in that any one of gardenia. The method of claim 8, The functional liquid of the step (d3) is a gardenia, prickly pear, indongcho, safflower seed, roe beetle, agaricus, coffee, Astragalus, licorice, grape flour, or ginseng tea powder 0.5 ~ 10% by weight of the functional ingredient of any of the concerns in the remaining amount of water The method for producing a cake rice cake characterized by the above-mentioned.

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