KR100701596B1 - Rice cookies of manufacture method - Google Patents
Rice cookies of manufacture method Download PDFInfo
- Publication number
- KR100701596B1 KR100701596B1 KR1020060033746A KR20060033746A KR100701596B1 KR 100701596 B1 KR100701596 B1 KR 100701596B1 KR 1020060033746 A KR1020060033746 A KR 1020060033746A KR 20060033746 A KR20060033746 A KR 20060033746A KR 100701596 B1 KR100701596 B1 KR 100701596B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- rice cake
- cake
- pieces
- mixed
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0029—Moulding processes for hollow products, e.g. opened shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
도 1은 본 발명의 제조 공정도1 is a manufacturing process diagram of the present invention
본 발명은 가래떡 절단기에 의해 원형으로 절단된 오방색(五方色) 가래떡편을 건조, 파열시킨 다음 뻥튀기 쌀떡과자를 제조하여 어린이나 환자 및 노약자들의 간식용이나 맥주안주용 스낵과자로 제공하기 위한 가래떡편을 파열(破裂)시켜 쌀떡과자를 제조하는 방법에 관한 것이다.The present invention dried and ruptured five-colored sputum rice cake cut in a circular shape by a sputum cake cutter and then scooped rice cake cake to provide as a snack snack or beer snack snacks for children, patients and senior citizens It relates to a method of producing rice cakes by bursting ().
종래의 가래떡은 절단기로 경사지게 절단을 하여 거의 다 떡국용으로 제공이 되었고 일부 갈라진 가래떡편은 불량품으로 취급되어 사료로 이용되는 일이 있었다.Conventional barley rice cakes were cut diagonally with a cutter, and almost all of them were provided for rice cake soup, and some cracked barley rice cakes were treated as defective products and used as feed.
본 발명은 이와 같이, 떡국용으로만 제공되는 대중식품인 가래떡을 절단하여 수침, 분쇄, 오방색 혼합, 증숙, 성형, 절단, 건조, 파열, 팽화, 공정을 거쳐 뻥튀기 쌀떡과자를 제조하는 것으로 이하 본 발명의 제조공정을 실시 예에 의하여 상세 히 설명하면 다음과 같다.Thus, the present invention is to cut the rice cake, a popular food provided only for rice cake soup, soaking, crushing, mixed five colors, steaming, molding, cutting, drying, rupture, swelling, through the process to produce a rice cake Referring to the manufacturing process of the invention in detail as follows.
[[ 실시예Example ]]
(제조공정)(Manufacture process)
1. 수침공정1. Immersion process
이물질 제거 후 깨끗이 세척한 쌀을 3~4시간 동안 물에 넣어 불린다.After removing foreign substances, cleanly washed rice is put in water for 3 ~ 4 hours.
2. 분쇄공정2. Crushing Process
불린 쌀을 떡방아 분쇄기로 빻아 1차 분쇄시킨 후 1차 분쇄된 쌀가루 8kg에 물 1.7kg을 혼합하여 2차 분쇄시킨다.The soaked rice is ground in a rice cake mill and pulverized first, and then pulverized by mixing 1.7 kg of water with 8 kg of the first crushed rice flour.
3. 오방색(五方色) 혼합공정3. Mixing process of five colors
우리 민족 고유의 5가지 색채인 빨강, 노랑, 파랑, 하양, 검정의 오방색(五方色)을 말하는 것으로 오방색의 식물을 자연에서 채취하여 1개색을 2차 분쇄된 쌀가루에 혼합을 시키는데,It refers to five colors of red, yellow, blue, white, and black that are unique to our nation. Five colors of plants are collected from nature, and one color is mixed with secondary milled rice flour.
(1). 빨강 가래떡을 성형하기 위해서는 백년초열매를 믹서기에 넣고 30분 정도 갈아서 압착기로 짜내어 원액즙을 2차 분쇄시킨 쌀가루에 소량 혼합시키고,(One). In order to mold red sputum rice cake, put the baeknyeoncho fruit in a blender, grind it for about 30 minutes, squeeze it with a compress, and mix the juice with a small amount in the crushed rice powder.
(2). 노랑 가래떡을 성형하기 위해서는 치자를 분쇄기로 잘게 갈아 1시간 정도 물에 담가 불린 다음 압착기로 짜내어 원액즙을 2차 분쇄시킨 쌀가루에 소량 혼합시키며,(2). In order to mold yellow rice cake, ground gardenia was finely ground with a grinder, soaked in water for about 1 hour, squeezed with a squeezer, and mixed with a small amount of the juice solution to the second crushed rice powder.
(3). 파랑 가래떡을 성형하기 위해서는 녹조식물인 클로렐라(Chlorella)의 분말을 소량 혼합시키고,(3). In order to mold blue sputum rice cake, a small amount of powder of green algae Chlorella is mixed.
(4). 검정 가래떡을 성형하기 위해서는 흑미(黑米)를 분말화하여 소량 혼합시키며,(4). In order to mold black rice cake, black rice is mixed and a small amount is mixed.
(5). 하양 가래떡을 성형하기 위해서는 쌀가루 이외에 감자분말 등을 소량 혼합시킨다.(5). In order to mold the white rice cake, a small amount of potato powder is mixed with rice powder.
4. 증숙공정4. Steaming process
상기 3공정에서 오방색이 각각 혼합되고 2차 분쇄된 쌀가루를 증숙기(찜통)에 넣고 20분간 잘 익힌다.In each of the three steps, the five colors are mixed and the second milled rice powder is put in a steamer (steam) and cooked well for 20 minutes.
5. 성형공정5. Molding process
증숙된 쌀가루 덩어리를 가래떡 성형기의 호퍼에 투입한 후 직경 20mm의 노즐을 통해 상기 3공정에서 혼합한 오방색의 색깔에 맞는 가래떡을 각각 뽑아낸다.The steamed rice flour mass is put into a hopper of a rice cake moulding machine, and each of the rice cakes having a color of five colors mixed in the three steps is extracted through a nozzle having a diameter of 20 mm.
6. 절단공정6. Cutting process
뽑아낸 가래떡을 6mm정도의 두께로 수직절단하여 원형의 가래떡편을 만든다.The extracted rice cake is vertically cut to a thickness of about 6mm to make a circular rice cake piece.
7. 건조공정7. Drying process
절단된 가래떡편들을 채반에 담아 건조실에서 50℃의 온도로 24시간 건조시켜 수분함량이 14%되게 한다.The cut rice cake pieces were put in a rice tray and dried in a drying room at a temperature of 50 ° C. for 24 hours to have a water content of 14%.
8. 파열공정8. Burst Process
건조된 가래떡편을 자연상태에서 2일 정도 그대로 방치하면 수분함량이 없어져 균열이 되면서 가래떡편이 크고 작은 여러 모양으로 자체 파열되면서 수개로 쪼개진다.If the dried barley rice cake is left in its natural state for about 2 days, the water content disappears and it cracks, causing the barley rice cake to rupture into several shapes.
9. 팽화공정9. Expansion process
여러 모양으로 쪼개진 작은 가래떡편들을 뻥튀기과자 제조기에 넣고 부풀려서 뻥튀기 쌀떡과자로 제조한다.Small sputum rice cake sliced into various shapes is put into a frying cake maker and inflated to make a frying rice cake cake.
10. 포장공정10. Packing process
뻥튀기 쌀떡과자를 대, 중, 소 포장 단위별로 밀봉포장을 하여 출하시킨다.뻥 Fried rice cakes are packed in sealed packing for each large, medium and small package.
상기와 같은 공정을 거쳐 제조되는 본 발명의 쌀떡과자는 자연상태에서 제 각각 여러 모양으로 파열된 가래떡편을 원료로 하기 때문에 고급스럽고 예술적이며 부드러운 감성과 시각적으로도 구미를 돋구게 하는 특징이 있으며, 인공색소가 아닌 우리 민족 고유의 색채인 오방색의 식물을 자연에서 채취한 후 계절과 소비자의 기호도에 따라 선택적으로 색채를 사용하여 칼라가 있는 쌀떡과자를 제공하므로서, 어린이와 수험생, 노약자, 환자, 일반성인들까지 누구나 영양이 풍부한 간식이나 스낵과자로 즐겨 먹을 수가 있는 효과가 있으며, The rice cake confectionery of the present invention manufactured through the process as described above is characterized by high quality, artistic, soft sensitivity and visual appeal, since the raw rice cake pieces burst into different shapes each in nature. By collecting the five-colored plants that are unique to our nation, not artificial colors, in nature, we offer colored rice cakes by using colors selectively according to the seasons and consumers' preferences. Anyone can enjoy it as a nutritious snack or snack.
특히 고지방의 햄버거 등 인스턴트 식품만을 찾는 비만 어린이들이나 수험생들에게 전분이 풍부한 쌀떡과자를 제공함과 동시에 남아도는 쌀의 소비를 증대시킬 수 있는 경제적인 효과가 있는 것이다. In particular, obese children or examinees who seek only instant foods, such as high-fat hamburgers, have economic effects that can increase the consumption of remaining rice while providing rice cakes rich in starch.
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060033746A KR100701596B1 (en) | 2006-04-13 | 2006-04-13 | Rice cookies of manufacture method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060033746A KR100701596B1 (en) | 2006-04-13 | 2006-04-13 | Rice cookies of manufacture method |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100701596B1 true KR100701596B1 (en) | 2007-03-29 |
Family
ID=41565253
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020060033746A KR100701596B1 (en) | 2006-04-13 | 2006-04-13 | Rice cookies of manufacture method |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100701596B1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010062068A2 (en) * | 2008-11-25 | 2010-06-03 | 씨제이 제일제당(주) | Method for making puffed rice snack foods |
CN103719673A (en) * | 2012-10-16 | 2014-04-16 | 广西北流市一品黑土特产销售中心 | Nutrition dry rice flour of grain cereal |
KR101508271B1 (en) | 2013-05-22 | 2015-04-06 | 성신비에스티(주) | Method for manufacturing rice cake and popped rice containing korean red ginseng extract |
KR20220008438A (en) | 2020-07-13 | 2022-01-21 | 주식회사짱죽 | Puffed rice snack, and manufacturing method thereof |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100314383B1 (en) | 1999-05-20 | 2001-11-17 | 김상근 | The method of korean pastry manufacture using powdered glulinous rico and the apparatus for performing such method |
KR20030001062A (en) * | 2001-06-28 | 2003-01-06 | 주식회사농심 | Method of and apparatus for making multicolored and/or multi-taste snack |
-
2006
- 2006-04-13 KR KR1020060033746A patent/KR100701596B1/en not_active IP Right Cessation
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100314383B1 (en) | 1999-05-20 | 2001-11-17 | 김상근 | The method of korean pastry manufacture using powdered glulinous rico and the apparatus for performing such method |
KR20030001062A (en) * | 2001-06-28 | 2003-01-06 | 주식회사농심 | Method of and apparatus for making multicolored and/or multi-taste snack |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010062068A2 (en) * | 2008-11-25 | 2010-06-03 | 씨제이 제일제당(주) | Method for making puffed rice snack foods |
WO2010062068A3 (en) * | 2008-11-25 | 2010-08-19 | 씨제이 제일제당(주) | Method for making puffed rice snack foods |
KR101036345B1 (en) * | 2008-11-25 | 2011-05-23 | 씨제이제일제당 (주) | A process for preparing rice puffing confectionery |
CN103719673A (en) * | 2012-10-16 | 2014-04-16 | 广西北流市一品黑土特产销售中心 | Nutrition dry rice flour of grain cereal |
KR101508271B1 (en) | 2013-05-22 | 2015-04-06 | 성신비에스티(주) | Method for manufacturing rice cake and popped rice containing korean red ginseng extract |
KR20220008438A (en) | 2020-07-13 | 2022-01-21 | 주식회사짱죽 | Puffed rice snack, and manufacturing method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104255860B (en) | Preparation method of red-core pitaya and mochi bread | |
KR100701596B1 (en) | Rice cookies of manufacture method | |
CN102239998A (en) | All-nature colorful glutinous rice noodles and production method thereof | |
CN104705644B (en) | Potato nutritional rice and its manufacture method | |
CN102132831A (en) | Nutritional colorful noodle and processing method thereof | |
KR101810364B1 (en) | A method of coloring pear pieces | |
KR101570077B1 (en) | The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method | |
CN102084967A (en) | Production method of non-fried sweet potato instant noodles | |
CN102038137A (en) | Preparation method of pumpkin-leaf rice cakes | |
CN104187933A (en) | Yin-nourishing and fire-lowering protein powder drink and preparation method thereof | |
KR101253950B1 (en) | Rice cake using persimmons and manufacturing method thereof | |
KR101972316B1 (en) | Manufacturing method of coloring dried pears comprising natural fermented compositions, coloring dried pears and tea by the method | |
CN103222635B (en) | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof | |
CN102578192B (en) | Method for making multi-grain sachima | |
CN101347138A (en) | Processing technique lampwick cake | |
KR101158757B1 (en) | Bread Process for Hamburger | |
KR101060274B1 (en) | Sediment based on rice and its manufacturing method | |
CN111657449A (en) | High-nutrition seafood egg roll production process | |
CN103636899A (en) | Pine cone cake slices and preparation method | |
JP2006081463A (en) | Pineapple tea and method for producing the same | |
CN103932041A (en) | Persimmon Chinese chestnut noodle and preparation method thereof | |
KR102342705B1 (en) | Method of making kiwi fruit power and kiwi fruit prepared by this method | |
CN108812803A (en) | A kind of thousand layers of shortcake of fig and preparation method thereof | |
CN103503959A (en) | Method for manufacturing longevity cake | |
KR20030078576A (en) | A Method For Manufacturing Fried Glutinous Rice Cake |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
LAPS | Lapse due to unpaid annual fee |