KR100927047B1 - Rice cake sandcake manufacturing method - Google Patents

Abstract

PURPOSE: A rice cake sandwiched between sponge cakes, and a preparation method thereof are provided to maintain the freshness in a long-term period. CONSTITUTION: A method for preparing a rice cake sandwiched between sponge cakes comprises the following steps of: mixing 28-40 parts glutinous rice flour, 3-4 parts non-glutinous rice flour, 4-6 parts glutinous corn starch, 0.5-1 part refined salt, and 12-14 parts glycerin fatty acid ester in 12-14 parts purified water, and stirring in a steam stirrer of 180~250°C and 2~3 kgf/cm^2 for 30-45 minutes; adding 22-24 parts sugar, 16-18 parts millet jelly, 1-2 parts trehalose, and 1-2 parts spirit to the mixture, and molding rice cakes; adding all purpose flour and water at the same ratio while maintaining the moisture contents of 60-70%, and molding rice cakes(12); mixing 20-22 parts all purpose flour, 10-12 parts cooking oil, 10-12 parts purified water, 28-38 parts egg, 20-22 parts sugar, and 2-4 parts emulsifier, panning the mixture and baking at 150~200°C to obtain sponge cakes(11); and placing the 1200-1500g sponge cake at the bottom, and putting 2400-3000g rice cake on the sponge cake and re-putting the sponge cake on the rice cake.

Description

Rice Cake Sandcake Manufacturing Method

The present invention relates to a method of manufacturing a rice cake sandwiched with rice cake sandwiched between the upper and lower castella, and more particularly, the traditional rice cake of Korea, which is prepared using glutinous rice flour as the main material between two upper and lower castella made of wheat flour as main ingredients. It relates to a method for producing rice cake sandwiched by sandwiching.

In recent years, foods with different tastes, which are made by combining our own rice cake, cookies, castella, etc., have been newly developed and are in the spotlight.

However, bakeries and rice cakes are manufactured under the principle of selling on the same day due to the rapid aging and the aging of the food, and the short selling period has limited the commercial distribution. After a short shelf life of 2-3 days from the date of purchase, there was a burden to dispose of.

On the other hand, in case of rice-based rice cake products, after a certain period of time, the tissue of the rice cake becomes hardened and hardened through the aging process of rice starch. Therefore, steaming using steam or heating with a microwave oven is required separately. It is almost impossible to recover the chewy texture just after steaming rice cakes.

Therefore, attempts to solve such problems have been continued. That is, Patent Registration No. 10-0626971 (Tteokeukja) is a process for manufacturing cookie dough; Manufacturing rice cake dough; Filling and cutting the rice cake dough into the inside of the cookie dough produced by the above process; Placing the molded product in the process in an oven and baking for 7 to 10 minutes at a temperature of 110 to 300 ° C .; Cooling the product fired in the step; To provide a cake-containing pastry that maintains the freshness consisting of the process of sealing and packing the cooled product one by one. However, this patent has to go through the baking process in the oven after filling the dough dough inside the cookie dough, and the apparatus and the firing process is very different, such as installing different burners at the top and bottom of the oven and changing the temperature of each burner. There is a problem that the manufacturing cost rises because of complexity. On the other hand, Patent Registration No. 10-0830681 (method castella production method) is a first step to prepare a castella by baking a castella dough mainly composed of rice flour and / or flour in an oven; A second step of applying steam-stirred rice cake dough to the upper surface of the castella; And applying an edible pressure-sensitive adhesive on the upper surface of the mochi formed by baking the castella coated with the rice cake in an oven, laminating the castella prepared in the first step on the upper surface of the edible pressure-sensitive adhesive, and compressing at a predetermined pressure. The third step of adhering the castella; provides a rice cake castella to maintain the freshness consisting of. However, this patent also has to go through the process of baking the castella coated rice cake dough in the oven, and there is a problem that the edible pressure-sensitive adhesive must be used to stick the rice cake and castella.

Therefore, there is a need for the development of a product and a method of manufacturing the same, which can increase the shelf life by maintaining the initial freshness by delaying their aging while simply combining two objects having different properties such as rice cake and cookies or castella.

The present invention was developed in order to solve the above problems, it is easy to eat the rice cake and castella in proper harmony, even if stored for a long time, the soft persimmon and the chewy taste of the rice cake at the time of manufacture can be maintained as it is, the shelf life is extended It is an object of the present invention to provide a method for preparing a rice cake sand cake.

In order to solve this problem, 1 to 10 parts by weight of gravity powder and water are mixed at the end of rice cake manufacturing at the same rate, so that the gluten component of gravity powder is combined with starch particles to prevent the transfer of moisture to prevent aging of rice cake. Do it. Then, while maintaining the moisture content of the rice cake 60 ~ 70% and maintaining the temperature of the dough dough at 60 ~ 70 ℃ by pressing the rice cake and castella tightly, the rice cake and castella are firmly attached.

The rice cake sand cake of the present invention combines the gluten component of the starch particles with starch particles to prevent aging of the rice cake. Even if it is stored for 15 days in cold storage or 6 months or more in frozen storage, the soft feeling of castella and chewy rice cake of the early stage of manufacturing By maintaining the mysterious taste combined with persimmon, the expiration date can be dramatically increased. Therefore, it is possible to promote export to the US and other countries without being aware of the expiration date.

 In addition, if you press the rice cake and castella tightly while maintaining the dough dough at 60 ~ 70 ℃, you can firmly attach the rice cake and castella without baking in the oven or using food additives.

In addition, it is possible to increase farm household income by increasing the consumption of rice, which is the basis of rural economy.

The present invention relates to a method for preparing rice cake sandwiches sandwiched with traditional Korean rice cakes prepared with glutinous rice flour as a main ingredient between two castellas made up of wheat flour as a main ingredient.

Hereinafter, with reference to the drawings will be described in detail.

1 is a perspective view of a rice cake sandwich cake of the present invention. As shown in Figure 1, the rice cake sand cake 10 of the present invention is sandwiched between the top and bottom castella (11, 11) of the traditional Korean rice cake 12, the manufacturing process is a step of manufacturing the rice cake; Manufacturing a castella; And the step of combining the rice cake with the castella between the prepared castella.

Hereinafter, the present invention will be described in detail for each step.

1. Process of making rice cake

First, mix 28 to 40 parts by weight of glutinous rice powder, 3 to 4 parts by weight of non-glutinous rice flour, 4 to 6 parts by weight of waxed corn starch, 0.5 to 1 parts by weight of refined salt and 0.5 to 1 parts by weight of ester with 12 to 14 parts by weight of purified water, and then steam Stir for 30 to 45 minutes at a temperature of 180 to 250 ° C and a pressure of 2 to 3 kgf / cm2. Steaming glutinous rice flour and non-glutinous rice flour in the above ratio can maximize the chewyness and soft texture. Instead of glutinous rice flour, 14 to 20 parts by weight of glutinous rice flour and 14 to 20 parts by weight of waxy barley may be mixed. The ester is used as an emulsifier.

Then, 22 to 24 parts by weight of sugar, 16 to 18 parts by weight of starch syrup, 1 to 2 parts by weight of trehalous and 1 to 2 parts by weight of spirits are added and mixed to prepare the rice cake 12. Trehalose was added to sterilize the alcohol to prevent oxidation of the rice cake 12. In this way, the rice cake 12 is completed, but in order to add taste, nutrition, aroma and color to the rice cake 12, nuts, red beans or peanuts, nuts, such as walnuts, pumpkin powder, strawberry syrup, and additives such as the whole The rice cake 12 may be prepared by further mixing 1 to 10 parts by weight based on the weight.

Then, the gravity content and water to the total weight was added by mixing in the same ratio of 1 to 10 parts by weight, respectively. As such, when the gravity component is mixed with water, the gluten component of the gravity component combines with the starch particles to delay the aging process of the rice cake 12.

The water content of the rice cake 12 thus prepared was maintained at 60 to 70% and the temperature of the rice cake 12 was maintained at 60 to 70 ° C.

On the other hand, the rice cake 12 prepared as described above was slightly sweet and chewy.

2. Process for manufacturing castella

The castella 11 can be manufactured using the materials and processes for producing a known castella as it is. In the present invention, however, the ingredients used in the production of castella are almost used as they are, but the blending ratio thereof is varied for delaying aging and soft texture. First, 28 to 38 parts by weight of eggs, 20 to 22 parts by weight of sugar and 2 to 4 parts by weight of SPI were mixed, followed by whipping. ESP was used as an emulsifier.

In order to add a unique taste and aroma to the castella 11, pumpkin powder, strawberry powder, coffee powder, chocolate powder, banana powder, etc. may be added.

Then 20 to 22 parts by weight of gravity, 10 to 12 parts by weight of cooking oil and 10 to 12 parts by weight of purified water were mixed and then mixed again with the whipped mixture.

In addition, instead of gravity powder may be used for the barley flour, 10-11 parts by weight of gravity powder and 10-11 parts by weight of the barley powder may be used in combination.

Subsequently, the mixture was panned on a steel plate in 1200-1500 g units and placed in an oven to bake at 150-200 ° C. for 10-20 minutes to prepare castella (11).

The castella 11 produced as described above became slightly sweet and soft bread.

3. Process of bonding the rice cake between the prepared castella

When the castel 11 and the rice cake 12 are combined, the rice cake 12 does not stick well because of the phenomenon of hardening. In addition, due to the heterogeneous nature of the rice cake 12 and the castella 11, moisture control is not properly performed, and as a result, the castella 11 absorbs the moisture of the rice cake 12, thereby aging rapidly.

Therefore, as described above, the moisture content is maintained at 60 to 70% during the production of the rice cake 12, while the temperature of the rice cake 12 is 60 to 70 ° C. when the rice cake 12 is bonded between the castellas 11. While holding the rice cake 12 between the castella 11 and pressing firmly, the rice cake 12 and the castella 11 are firmly attached without being separated.

The process of bonding the rice cake between the castella is as follows.

First, castella 11 manufactured in 1200-1500 g units is placed on the lower surface, and then 2,400-3000 g of rice cake 12 is placed on the castella 11 by applying a predetermined pressure, and then castella 11 manufactured in the above unit. Is placed on the rice cake 12 and pressed firmly, the rice cake 12 and the castella 11 are firmly attached to the rice cake sandcake 10.

The combination of rice cake and castella can be made in multiple layers or cast in various shapes and sizes, such as castella-mochi-castella-mochi-castella-mochi-castella, if necessary.

The rice cake sand cake (10) prepared as described above is rapidly frozen at -30 to -50 ° C for 30 minutes to 1.5 hours, and then aged at -20 to -25 ° C for 20 to 30 hours to inhibit the growth of microorganisms for long-term preservation. This made it possible.

Subsequently, the frozen rice cake sandwich cake 10 is cut into predetermined units and then packaged with a moisture-proof film and released.

Therefore, the present invention

20 to 22 parts by weight of ordinary castella or gravity, 10 to 15 parts by weight of cooking oil, 10 to 12 parts by weight of purified water, 28 to 38 parts by weight of eggs, 20 to 22 parts by weight of sugar and 2 to 4 parts by weight of SPI Between two castellas 11, 28 to 40 parts by weight of glutinous rice flour, 3 to 4 parts by weight of non-glutinous rice flour, 4 to 6 parts by weight of cracked corn starch, 0.5 to 1 parts by weight of refined salt and 0.5 to 1 parts by weight of ester, 12 to purified water 14 parts by weight, 22 to 24 parts by weight of sugar, 16 to 18 parts by weight of starch syrup, 1 to 2 parts by weight of trehalose and 1 to 2 parts by weight of rice cakes (12) prepared by mixing Provide rice cake sand cake (10).

On the other hand, 20 to 22 parts by weight of the gravity component of the components of the castella 11 can be replaced with 20 to 22 parts by weight of the barley powder or 10 to 11 parts by weight of gravity and 10 to 11 parts by weight of the barley powder.

In addition, 28 to 40 parts by weight of glutinous rice flour in the components of the rice cake 12 may be replaced with 14 to 20 parts by weight of glutinous rice flour and 14 to 20 parts by weight of green barley powder.

In addition, the present invention

28 to 40 parts by weight of glutinous rice flour, 3 to 4 parts by weight of non-glutinous rice flour, 4 to 6 parts by weight of cracked corn starch, 0.5 to 1 parts by weight of refined salt and 0.5 to 1 parts by weight of ester with 12 to 14 parts by weight of purified water Stirring at a temperature of 180 to 250 ° C. and a pressure of 2 to 3 kgf / cm 2 for 30 to 45 minutes;

22 to 24 parts by weight of sugar, 16 to 18 parts by weight of starch syrup, 1 to 2 parts by weight of trehalose and 1 to 2 parts by weight of alcohol, to prepare a rice cake (12);

While adding 1 to 10 parts by weight of gravity content and water to the rice cake 12 at the same ratio, the water content of the rice cake to 60 to 70%, while maintaining the temperature of the rice cake 60 to 70 ℃ Completing (12);

20 to 22 parts by weight of gravity, 10 to 12 parts by weight of cooking oil, 10 to 12 parts by weight of purified water, 28 to 38 parts by weight of eggs, 20 to 22 parts by weight of sugar, and 2 to 4 parts by weight of SPI. Panning and placing in an oven for 10-20 minutes at 150-200 ° C. to produce a castella (11);

Place the 1200 ~ 1500g castella (11) on the lower surface and put 2,400 ~ 3000g of the rice cake (12) on the castella (11) and then cast the castella (11) prepared in the unit on the rice cake (12) Position and press firmly to provide a rice cake sand cake manufacturing method characterized in that the rice cake (10) by combining the rice cake 12 and the castella (11).

In addition, the present invention following the manufacturing method

Frosting the rice cake sandcake 10 at -50 to -30 ° C for 30 minutes to 1.5 hours and then aging at -25 to -20 ° C for 20 to 30 hours; And

Then, the frozen rice cake sandwich cake 10 is cut in a predetermined unit and then packaged and released in a moisture-proof film. It provides a rice cake sand cake manufacturing method comprising a.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example 1

1,200g each of commercially available castella and glutinous rice cakes were purchased.

Subsequently, the castella was cut in units of 15 g, while the glutinous rice cake was cut in units of 30 g. Then, the rice cake was put on the castella, and the castella was placed on the rice cake again.

But the rice cake and castella did not stick well.

The rice cake sand cake was then rapidly frozen at −40 ° C. for 1 hour and further aged at −23 ° C. for 24 hours.

Example 2

Glutinous rice flour 360g, non-glutinous rice powder 40g, waxed corn grits 60g, refined salt 100g and 20g esters were mixed with 150g of purified water and stirred for 35 minutes at a temperature of 200 ℃, pressure 2kgf / ㎠ in a steam stirrer.

Then, 300 g of sugar, 200 g of starch syrup, 10 g of trehalose and 10 g of alcohol were mixed with the mixture to prepare a rice cake. Then, 10 g of gravity powder was mixed with 10 g of purified water and mixed with the rice cake to prepare 1,200 g of rice cake. At this time, while maintaining the moisture content of the rice cake 67.5%, the temperature of the rice cake was to be 65 ℃. 40 rice cakes were prepared by cutting the rice cakes in 30 g units.

Then 400 g of eggs, 250 g of sugar, and 10 g of SPI were mixed and whipped. Subsequently, the mixture was mixed with 260 g of flour, 10 g of powder, 120 g of cooking oil, and 150 g of purified water, and then mixed again with the whipped mixture to obtain 1,200 g of castella dough.

Subsequently, the castella dough was cut in 15 g units, panned onto an iron plate, placed in an oven, and baked at 180 ° C. for 15 minutes to prepare 80 castella.

Then, put rice cake on top of castella and castella on top of rice cake again. Thus, 40 g of rice cakes of 60 g of rice cakes, which were well combined with castella, were prepared.

The rice cake sand cake was then rapidly frozen at −40 ° C. for 1 hour and further aged at −23 ° C. for 24 hours.

Example 3

Glutinous rice flour 180g, waxy barley flour 180g, non-glutinous rice powder 40g, 60g waxed corn, 60g refined salt and 20g esters were mixed with 150g of purified water and stirred for 35 minutes at a temperature of 200 ℃, pressure 2kgf / ㎠ in a steam stirrer.

Then, 300 g of sugar, 200 g of starch syrup, 10 g of trehalose and 10 g of alcohol were mixed with the mixture to prepare a rice cake. Then, 10 g of gravity powder was mixed with 10 g of purified water and mixed with the rice cake to prepare 1,200 g of rice cake. At this time, while maintaining the moisture content of the rice cake 67.5%, the temperature of the rice cake was to be 65 ℃. 40 rice cakes were prepared by cutting the rice cakes in 30 g units.

Then 400 g of eggs, 250 g of sugar, and 10 g of SPI were mixed and whipped. Subsequently, the mixture was mixed with 260 g of flour, 10 g of powder, 120 g of cooking oil, and 150 g of purified water, and then mixed again with the whipped mixture to obtain 1,200 g of castella dough.

Subsequently, the castella dough was cut in 15 g units, panned onto an iron plate, placed in an oven, and baked at 180 ° C. for 15 minutes to prepare 80 castella.

Then, put rice cake on top of castella and castella on top of rice cake again. Thus, 40 g of rice cakes of 60 g of rice cakes, which were well combined with castella, were prepared.

The rice cake sand cake was then rapidly frozen at −40 ° C. for 1 hour and further aged at −23 ° C. for 24 hours.

Example 4

Glutinous rice flour 360g, non-glutinous rice powder 40g, waxed corn grits 60g, refined salt 100g and 20g esters were mixed with 150g of purified water and stirred for 35 minutes at a temperature of 200 ℃, pressure 2kgf / ㎠ in a steam stirrer.

Then, 300 g of sugar, 200 g of starch syrup, 10 g of trehalose and 10 g of alcohol were mixed with the mixture to prepare a rice cake. Then, 10 g of gravity powder was mixed with 10 g of purified water and mixed with the rice cake to prepare 1,200 g of rice cake. At this time, while maintaining the moisture content of the rice cake 67.5%, the temperature of the rice cake was to be 65 ℃. 40 rice cakes were prepared by cutting the rice cakes in 30 g units.

Then 400 g of eggs, 250 g of sugar, and 10 g of SPI were mixed and whipped. Subsequently, 130 g of flour, 130 g of barley flour, 10 g of powder, 120 g of cooking oil, and 150 g of purified water were mixed with the whipped mixture to obtain 1,200 g of castella dough.

Subsequently, the castella dough was cut in 15 g units, panned onto an iron plate, placed in an oven, and baked at 180 ° C. for 15 minutes to prepare 80 castella.

Then, put rice cake on top of castella and castella on top of rice cake again. Thus, 40 g of rice cakes of 60 g of rice cakes, which were well combined with castella, were prepared.

The rice cake sand cake was then rapidly frozen at −40 ° C. for 1 hour and further aged at −23 ° C. for 24 hours.

Example 5

Glutinous rice flour 180g, glutinous barley flour 180g, nonglutinous rice powder 40g, chalcone corn powder 60g, purified salt 100g and ester 20g was mixed with 150g purified water and stirred for 35 minutes at a temperature of 200 ℃, pressure 2kgf / ㎠ in a steam stirrer.

Then, 300 g of sugar, 200 g of starch syrup, 10 g of trehalose and 10 g of alcohol were mixed with the mixture to prepare a rice cake. Then, 10 g of gravity powder was mixed with 10 g of purified water and mixed with the rice cake to prepare 1,200 g of rice cake. At this time, while maintaining the moisture content of the rice cake 67.5%, the temperature of the rice cake was to be 65 ℃. 40 rice cakes were prepared by cutting the rice cakes in 30 g units.

Then 400 g of eggs, 250 g of sugar, and 10 g of SPI were mixed and whipped. Subsequently, 130 g of flour, 130 g of barley flour, 10 g of powder, 120 g of cooking oil, and 150 g of purified water were mixed with the whipped mixture to obtain 1,200 g of castella dough.

Subsequently, the castella dough was cut in 15 g units, panned onto an iron plate, placed in an oven, and baked at 180 ° C. for 15 minutes to prepare 80 castella.

Then, put rice cake on top of castella and castella on top of rice cake again. Thus, 40 g of rice cakes of 60 g of rice cakes, which were well combined with castella, were prepared.

The rice cake sand cake was then rapidly frozen at −40 ° C. for 1 hour and further aged at −23 ° C. for 24 hours.

After aging the rice cake sandwich cake prepared in Examples 1 to 5 for three months, the results were tested by each age group in their 10s and 50s.

Appearance Soft and chewy flavor color Example 1 the best Lowest Lowest the best Example 2 the best the best the best the best Example 3 the best the best the best the best Example 4 the best the best the best the best Example 5 the best the best the best the best

As shown in the above evaluation table, the freezing of the rice cake sand cake showed no change in appearance and color.

However, in the case of Example 1 aging occurs in the rice cake, the taste and chewy state when chewing at all was not felt, but in the case of the rice cake cake according to the present invention it is found that the soft and chewy state when chewing Can be.

1 is a perspective view of the rice cake sandwich cake of the present invention

※ Explanation of code for main part of drawing

10: rice cake sandwich cake 11: Castella

12: rice cake

Claims (5)

delete delete delete 28 to 40 parts by weight of glutinous rice flour, 3 to 4 parts by weight of non-glutinous rice flour, 4 to 6 parts by weight of cracked corn starch, 0.5 to 1 parts by weight of refined salt and 0.5 to 1 parts by weight of ester with 12 to 14 parts by weight of purified water Stirring at a temperature of 180 to 250 ° C. and a pressure of 2 to 3 kgf / cm 2 for 30 to 45 minutes; Adding 22 to 24 parts by weight of sugar, 16 to 18 parts by weight of starch syrup, 1 to 2 parts by weight of trehalose and 1 to 2 parts by weight of alcohol, to prepare a rice cake. Gravity and water are added to the rice cake in the same proportion by 1 to 10 parts by weight, respectively, while the water content of the rice cake is 60 to 70%, while the temperature of the rice cake is maintained at 60 to 70 ° C. Making; 20 to 22 parts by weight of gravity, 10 to 12 parts by weight of cooking oil, 10 to 12 parts by weight of purified water, 28 to 38 parts by weight of eggs, 20 to 22 parts by weight of sugar, and 2 to 4 parts by weight of SPI. Panning and placing in an oven for 10-20 minutes at 150-200 ° C. to prepare a castella; Place the 1200 ~ 1500g castella on the lower surface and put the rice cake 2,400 ~ 3000g on the castella, and then put the castella prepared in the unit on the rice cake and press firmly to combine the rice cake and castella to prepare the rice cake sand cake Rice cake sand cake manufacturing method characterized in that delete

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