KR101131894B1 - Rice snack manufacture method - Google Patents

Rice snack manufacture method Download PDF

Info

Publication number
KR101131894B1
KR101131894B1 KR1020090073155A KR20090073155A KR101131894B1 KR 101131894 B1 KR101131894 B1 KR 101131894B1 KR 1020090073155 A KR1020090073155 A KR 1020090073155A KR 20090073155 A KR20090073155 A KR 20090073155A KR 101131894 B1 KR101131894 B1 KR 101131894B1
Authority
KR
South Korea
Prior art keywords
rice
weight
raw material
fumigation
hours
Prior art date
Application number
KR1020090073155A
Other languages
Korean (ko)
Other versions
KR20110015766A (en
Inventor
양건태
Original Assignee
양건태
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 양건태 filed Critical 양건태
Priority to KR1020090073155A priority Critical patent/KR101131894B1/en
Publication of KR20110015766A publication Critical patent/KR20110015766A/en
Application granted granted Critical
Publication of KR101131894B1 publication Critical patent/KR101131894B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54Composite products, e.g. layered, coated, filled
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products

Abstract

본 발명은 쌀전병 제조방법에 관한 것으로서, 영양가 높은 쌀을 주원료로 하여 즉석 조리가 가능한 먹거리를 제공하기 위한 것이다.The present invention relates to a rice jeonbo manufacturing method, and to provide a food that can be cooked immediately with a nutritious rice as the main raw material.

이를 실현하기 위한 본 발명은, 쌀을 물에 담그어 3~5시간 동안 불리는 쌀재료 준비단계와;(ST 1) 상기 불려진 쌀을 가루형태로 분쇄하는 분쇄단계와;(ST 2) 상기 분쇄되어진 쌀가루 30~60중량%에 물 10~30중량%, 견과류 5~20중량%, 과실류 5~32중량%를 혼합하는 원료혼합단계;(ST 3) 상기 혼합되어진 원료의 점성을 높이고 살균이 이루어지도록 40~70℃ 온도에서 10~20분 동안 증기 가열을 실시하는 훈증단계;(ST 4) 상기 훈증이 이루어진 원료를 일정량 단위로 평탄하게 눌러주는 성형단계;(ST 5) 상기 성형이 이루어진 전병의 수분 제거를 위해 0~5℃에서 12~24시간 동안 건조시키는 건조단계;(ST 7) 상기 건조가 이루어진 전병을 -60~-40℃ 온도에서 급속으로 동결시키는 급속동결단계;(ST 8)를 포함하는 것을 특징으로 한다.The present invention for realizing this is, a rice material preparation step of soaking rice in water for 3 to 5 hours; (ST 1) a grinding step of grinding the called rice into powder form; (ST 2) the pulverized rice powder Raw material mixing step of mixing 30 to 60% by weight of water, 10 to 30% by weight, nuts 5 to 20% by weight, fruit 5 to 32% by weight; (ST 3) to increase the viscosity of the mixed raw materials 40 to be sterilized A fumigation step of performing steam heating for 10 to 20 minutes at a temperature of ~ 70 ℃; (ST 4) A molding step of pressing the fumigation raw material in a predetermined amount unit; (ST 5) Removing the moisture of the entire bottle made the molding Drying step of drying for 12 to 24 hours at 0 ~ 5 ℃ for; (ST 7) Rapid freezing step to freeze the entire bottle is made at -60 ~ -40 ℃ rapidly; (ST 8) comprising It is characterized by.

Description

쌀전병 제조방법{RICE SNACK MANUFACTURE METHOD}RICE SNACK MANUFACTURE METHOD

본 발명은 쌀과자 제조방법에 관한 것으로서, 더욱 상세하게는 쌀을 주원료로 하여 영양가 높고 즉석 조리가 가능한 쌀전병 제조방법을 제공하기 위한 것이다.The present invention relates to a rice confectionery manufacturing method, and more particularly, to provide a rice pancake manufacturing method capable of high nutrition and instant cooking using rice as the main raw material.

일반적으로, 과자는 남녀노소 누구나 좋아하는 간식으로 각광받고 있다.In general, sweets are popular as snacks for everyone.

이러한, 종래 과자는 대부분 밀가루를 주원료로 하여 굽거나 기름에 튀기는 방법을 사용하고 있다.In the past, such confections are mostly baked using flour as a main ingredient or fried in oil.

그러나, 구어낸 것은 조직이 너무 단단하고 기름에 튀긴 것은 기름성분 때문에 산폐 위험성이 있고, 소비자가 애용하려 해도 냄새가 나는 문제가 있고, 이에 따라 걷보기에는 화려하나 먹을때 발생하는 느끼함과 냄새로 인하여 자주 애용하기 곤란하다.However, grilled is too hard tissue, fried fried oil is a risk of litter due to the oil component, there is a problem that smells even if consumers try to use it, so it is gorgeous to walk, but the feeling and smell that occurs when eating It is often difficult to patronize.

또한, 과자의 한 종류인 뻥튀기가 널리 알려져 있는바, 종래의 뻥튀기는 밀가루를 물과 혼합하여 성형기기에 의해 쌀 모양으로 성형한 다음, 이를 건조시켜 수분 10%인 뻥튀기 쌀에 정제염과 스테비온을 20분 정도 혼합한 다음 5 - 6시간 동안 수분이 스며들도록 함으로써 뻥튀기 쌀을 제조하는 방법이 있었다.In addition, one type of confectionery is known as fritters, conventional fritters are mixed with water and molded into a rice shape by a molding machine, and then dried to apply refined salt and stebion to the fritters of 10% moisture. There was a method of preparing fried rice by mixing about 20 minutes and then letting water soak for 5-6 hours.

그러나, 상기와 같은 종래의 방법으로 제조된 뻥튀기 쌀은 다이어트식품으로 널리 사용되어 왔지만, 단순히 밀가루이기 때문에 영양이 거의 없어 건강에 불이익 한 점이 있었다.However, the fried rice prepared by the conventional method as described above has been widely used as a diet food, but because it is simply flour, there is little nutritional disadvantages to health.

그리고, 대한민국 특허공개 제 1999-84072호의 '기능성 식물을 첨가한 식품의 제조방법'에서는 밀가루, 쑥, 솔잎, 스테비온 등을 첨가하여 튀김과자를 제조하는 방법에 관한 것이 공개되어 있고, 또한 대한민국 특허공개 제 2002-26765호의 '곡류 및 기능성 식품소재를 이용한 재성형 쌀의 제조방법'에서는 난백, 카라기난, 한천, 알긴산 등을 혼합한 다이어트 및 변비에 효과가 있는 성형쌀을 제조하는 방법이 있었지만, 상기 방법에 의해 제조된 혼합물로 뻥튀기를 제조하는 경우 고열과 퍼핑으로 인하여 첨가물의 맛과 향, 색깔, 영양이 소실될 수 있는 문제점이 있었다.In addition, Korean Patent Laid-Open Publication No. 1999-84072, 'Method for preparing food containing functional plants,' discloses a method for manufacturing fried cookies by adding flour, mugwort, pine needles, stevione, etc. In the method of preparing reshaped rice using cereals and functional food materials of Korean Patent Publication No. 2002-26765, there was a method of manufacturing molded rice effective for diet and constipation mixed with egg white, carrageenan, agar, and alginic acid. When preparing the tempura with the mixture prepared by the method, there was a problem that the taste, flavor, color, and nutrition of the additives may be lost due to high heat and puffing.

또한, 종래의 쌀가루를 이용하여 뻥튀기를 제조하는 경우 쌀의 점도가 낮아서 성형후 모양이 흐트러지는 문제점이 있었다.In addition, when preparing a fried tempura using a conventional rice powder there is a problem that the shape of the rice after the molding is disturbed because the viscosity of the rice is low.

본 발명은 상기한 종래 과자에 있어서의 문제점을 개선하기 위해 제안된 것으로서, 쌀을 주원료로 하여 영양가 높고 성형 모양이 안정적으로 유지될 수 있는 전병 형태의 쌀과자 제조방법을 제공함으로서 소비자 만족도 및 신뢰성을 향상시키도록 하는데 목적이 있다.The present invention has been proposed in order to improve the problems in the conventional confectionery, by providing a method of manufacturing rice cakes of rice cakes with a nutritious and molded shape stably with rice as the main raw material to improve customer satisfaction and reliability The purpose is to improve.

상기 목적을 이루기 위한 본 발명은, 쌀을 물에 담그어 3~5시간 동안 불리는 쌀재료 준비단계와; 상기 불려진 쌀을 가루형태로 분쇄하는 분쇄단계와; 상기 분쇄되어진 쌀가루 30~60중량%에 물 10~30중량%, 견과류 5~20중량%, 과실류 5~20중량%를 혼합하는 원료혼합단계; 상기 혼합되어진 원료의 점성을 높이고 살균이 이루어지도록 40~70℃ 온도에서 10~20분 동안 증기 가열을 실시하는 훈증단계; 상기 훈증이 이루어진 원료를 일정량 단위로 평탄하게 눌러주는 성형단계; 상기 성형이 이루어진 전병의 수분 제거를 위해 0~5℃에서 12~24시간 동안 건조시키는 건조단계; 상기 건조가 이루어진 전병을 -60~-40℃ 온도에서 급속으로 동결시키는 급속동결단계;를 포함하는 것을 특징으로 한다.The present invention for achieving the above object, rice material preparation step called for 3 to 5 hours by soaking rice in water; A grinding step of grinding the soaked rice into powder form; A raw material mixing step of mixing 10 to 30% by weight of water, 5 to 20% by weight of nuts, and 5 to 20% by weight of fruits, to 30 to 60% by weight of the crushed rice flour; A fumigation step of performing steam heating for 10 to 20 minutes at a temperature of 40 ~ 70 ℃ to increase the viscosity of the mixed raw material and sterilization; A molding step of flatly pressing the fumigation raw material in a predetermined amount unit; Drying step of drying for 12 to 24 hours at 0 ~ 5 ℃ to remove the moisture of the molding made the whole bottle; It characterized in that it comprises a; rapid freezing step of rapidly freezing the dried bottle made at -60 ~ -40 ℃ temperature.

이러한 본 발명의 쌀전병은, 단백하고 영양가 높은 쌀을 재료로 하여 제조되어지기 때문에 국내 쌀소비를 증진시킬 수 있으며, 전병의 고급화와 함께 국민 건강식으로 활용되어질 수 있게 된다.Since the rice pancake of the present invention is made of a protein with high protein and nutrition, it can promote domestic rice consumption, and can be utilized as a national health food with the advancement of the pancake.

특히, 급속 동결을 통해 전병의 장기간 냉동보관이 가능하며, 필요시 마다 가열해 주기만 하면 처음과 같은 쌀전병의 풍미가 살아나게 된다.In particular, it is possible to freeze the long-term freezing of the whole disease through rapid freezing, and if necessary, only the heating of the rice rice disease as the first to survive.

또한, 전병의 외표면에 식이섬유가 함유된 코팅층이 형성되어져 있기 때문에 형태가 오랜기간 보존되어짐과 함께 원료의 변질을 방지할 수 있게 된다.In addition, since the coating layer containing the dietary fiber is formed on the outer surface of the bottle, the shape is preserved for a long time and the quality of the raw material can be prevented.

이하, 본 발명의 구체적인 실시 예를 첨부 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

<1단계: 쌀재료 준비>(ST 1)<Step 1: Prepare Rice Ingredients> (ST 1)

먼저, 주재료가 될 쌀을 물에 담그어 3~5시간 동안 불려준다. First, soak rice, the main ingredient, in water and soak for 3 to 5 hours.

이때 사용되는 물은 수돗물 보다는 깨끗한 정수물을 사용함이 바람직하다.At this time, it is preferable to use clean purified water rather than tap water.

<2단계: 분쇄>(ST 2)<Step 2: Crushing> (ST 2)

상기 불려진 쌀을 미세한 분말가루 형태로 분쇄한다.The soaked rice is ground in the form of fine powder.

<3단계: 원료혼합>(ST 3)<Step 3: Mixing raw materials> (ST 3)

이후, 미세하게 분쇄된 쌀가루 55중량%에 물 20중량%, 땅통, 호두 등의 견과류 분말 15중량%, 액상 또는 분말 상태의 포도, 단호박, 딸기 등의 과실류 10중량%를 혼합하여 원료를 고르게 반죽한다.Then, the raw material is evenly kneaded by mixing 55% by weight of finely ground rice powder with 20% by weight of water, 15% by weight of nut powders such as ground bins and walnuts, and 10% by weight of fruits such as grapes, sweet pumpkin and strawberries in liquid or powder form. do.

이때, 쌀가루 및 견과류의 점성 강화를 위해 로커스트콩검(Locust Bean Gum)을 5~10중량%로 추가 혼합시킴이 바람직하다.At this time, it is preferable to further mix the Locust Bean Gum (Locust Bean Gum) to 5 to 10% by weight in order to enhance the viscosity of rice flour and nuts.

또한, 필요에 따라서는 점성 뿐만 아니라 전병의 유연성이 향상되어질 수 있도록 소맥전분 5~10중량%가 더 혼합되어질 수도 있다.In addition, if necessary, 5 to 10% by weight of wheat starch may be further mixed to improve viscosity as well as flexibility of the whole disease.

상기에서 로커스트콩검 또는 소맥전분이 추가 혼합되어질 경우, 다른 원료의 양이 상대적으로 감소되어지게 된다.When the locust bean gum or wheat starch is further mixed in the above, the amount of other raw materials is relatively reduced.

<4단계: 훈증>(ST 4)Stage 4: Fumigation (ST 4)

또한, 상기 반죽된반죽물의 점성을 높임과 함께 원료의 살균처리를 위한 훈증처리를 실시하게 되는데, 이때에는 40~70℃ 온도에서 10~20분 동안 1차적인 증기가열을 실시함으로서 반죽물의 찰기가 형성되도록 하게 된다.In addition, to increase the viscosity of the kneaded dough and to perform the fumigation treatment for the sterilization of the raw material, in this case by performing a primary steam heating for 10 to 20 minutes at a temperature of 40 ~ 70 ℃ the stickiness of the dough To form.

<5단계: 전병성형>(ST 5)Stage 5: All-in-One Molding (ST 5)

훈증처리가 이루어진 반죽물로 부터 하나의 전병을 만들 수 있을 만큼 일정량씩 반죽을 떼어낸 후, 반죽을 평탄하게 눌러줌으로서 통상의 전병모양인 원판형태가 만들어지도록 한다.Remove the dough by a certain amount to make a whole bottle from the fumigation dough, and then press the dough evenly so that the original shape of the original bottle is made.

이때, 반죽을 눌러주는 성형전 전병에 먼저 녹차분말을 뿌려주게 되는데, 녹차에는 폴리페놀 성분이 함유되어 있기 때문에 전병의 성형 형태가 오래동안 유지되어질 수 있게 된다.At this time, the green tea powder is first sprinkled on the whole bottle before pressing the dough. Since the green tea contains the polyphenol component, the shape of the whole bottle can be maintained for a long time.

<6단계: 코팅층 형성>(ST 6)<Step 6: Forming the Coating Layer> (ST 6)

한편, 상기 성형이 이루어진 전병에 붓 또는 스프레이를 이용하여 전병 표면에 프락토 올리고당을 분사시킴으로서, 외표면에 고르게 코팅층이 형성되도록 한다.On the other hand, by spraying the fructo oligosaccharide on the surface of the bottle using a brush or spray to the entire bottle is made, the coating layer is formed on the outer surface evenly.

이와 같이 코팅층을 형성시키는 이유는, 급속 동결 후 보관 과정에서 쌀성분이 변질되는 것을 방지함과 함께 전병의 형상이 변형되는 것이 방지되도록 하기 위함이다.The reason for forming the coating layer as described above is to prevent the deterioration of the shape of the whole bottle while preventing the deterioration of the rice component in the storage process after rapid freezing.

즉, 프락토 올리고당은, 설탕에 Fructose전이효소를 반응시켜 얻은 3 -5당류로서 일반 올리고당에 비해 식이섬유가 다량 함유되어져 있기 때문에, 전병의 성형 형태를 안정적으로 유지하여 제조 또는 포장과정에서 전병이 부서지는 현상이 방지되어질 수 있게 된다.In other words, fructo oligosaccharide is a 3-5 saccharide obtained by reacting Fructose transferase with sugar and contains much more fiber than ordinary oligosaccharide. The breaking phenomenon can be prevented.

<7단계: 건조>(ST 7)<Step 7: Dry> (ST 7)

상기 전병의 수분 제거 및 코팅층이 완전히 굳어지도록 하기 위해 0~5℃에서 12~24시간 동안 건조를 실시한다.In order to completely remove the moisture of the bottle and the coating layer is completely hardened, the drying is carried out for 12 to 24 hours at 0 ~ 5 ℃.

이때에는 전병을 자연건조시키거나 또는 별도의 건조챔버내에서 건조작업이 이루어지게 된다.At this time, the whole bottle is naturally dried or a drying operation is performed in a separate drying chamber.

<8단계: 급속동결>(ST 8)<Step 8: Rapid Freeze> (ST 8)

그리고, 건조를 통해 형태가 굳어진 전병을 장기간 보관이 가능하도록 -60~-40℃ 온도에서 급속으로 동결시키는 동결과정을 실시하게 된다.In addition, a freezing process is performed to rapidly freeze at -60 ~ -40 ℃ temperature to allow long-term storage of the shape of the hardened form through drying.

이와 같이 제조되어진 본 발명의 쌀전병은 쌀을 주원료로 하고 있기 때문에, 전병의 식사대용 고급화와 함께 우리쌀의 실용화에 크게 기여함으로 국민 건강식으로 이용될 수 있게 된다.Since the rice pancake of the present invention manufactured as described above has rice as the main raw material, it can be used as a national health food by contributing greatly to the practical use of our rice along with the high-quality meal replacement of the pancake.

특히, 급속 동결이 이루어졌기 때문에 냉동보관을 통해 장기간 보관이 이루어지더라도 제품의 변질이 방지되어지며, 취식시에는 냉동실에서 꺼내어 프라이팬 또는 별도의 고온 프레스기계에 넣고 가압과 함께 열을 가하게 되면 누룽지 형태로 구워지게 됨으로 아삭하고 고소하면서도 영양가 높은 쌀전병의 풍미를 만끽할 수 있게 되는 것이다.Particularly, because of the rapid freezing, the product is prevented from deterioration even if it is stored for a long time through freezing storage, and when it is eaten, it is taken out of the freezer, put into a frying pan or a separate hot press machine, and heated with pressure to form a nurungji. It will be baked, so you can enjoy the flavor of crispy, savory and nutritious rice pancake.

그리고, 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발명의 쌀전병 제조방법이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다.In addition, although specific embodiments of the present invention have been described and illustrated above, it will be apparent that the method for preparing rice rice according to the present invention may be variously modified and implemented by those skilled in the art.

예를 들면, 상기 실시예에서는 혼합되는 원료를 쌀가루와 견과류, 과실류로 한정하였으나, 이 외에도 소비자 취향에 따라 소금이나 흑설탕 등이 첨가되어질 수 있게 된다.For example, in the above embodiment, the raw materials to be mixed are limited to rice flour, nuts, and fruits. In addition, salt or brown sugar may be added according to consumer preference.

따라서, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시 예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.Therefore, it should be understood that such modified embodiments should not be understood individually from the technical spirit and scope of the present invention, and such modified embodiments should be included in the appended claims of the present invention.

도 1은 본 발명 쌀전병 제조과정 순서도.1 is a flow chart manufacturing process rice rice present invention.

Claims (5)

쌀을 물에 담그어 3~5시간 동안 불리는 쌀재료 준비단계와;(ST 1)Soaking rice in water and preparing the rice material called for 3-5 hours; (ST 1) 상기 불려진 쌀을 가루형태로 분쇄하는 분쇄단계와;(ST 2)A grinding step of grinding the soaked rice into powder form; (ST 2) 상기 분쇄되어진 쌀가루 30~60중량%에 물 10~30중량%, 견과류 5~20중량%, 과실류 5~20중량%과, 소맥전분 5~10중량%, 그리고 상기 혼합물의 점성 증진을 위해 로커스트콩검(Locust Bean Gum)이 5~10중량%로 혼합되는 원료혼합단계;(ST 3)30 to 60% by weight of the pulverized rice flour, 10-30% by weight of water, 5-20% by weight of nuts, 5-20% by weight of fruit, 5-10% by weight of wheat starch, and locust bean gum to improve the viscosity of the mixture (Locust Bean Gum) the raw material mixing step of mixing 5 to 10% by weight; (ST 3) 상기 혼합되어진 원료의 점성을 높이고 살균이 이루어지도록 40~70℃ 온도에서 10~20분 동안 증기 가열을 실시하는 훈증단계;(ST 4)Fumigation step of performing steam heating for 10 to 20 minutes at a temperature of 40 ~ 70 ℃ to increase the viscosity of the mixed raw material and sterilization; (ST 4) 상기 훈증이 이루어진 원료에 녹차분말을 뿌려준 후 일정량 단위로 평탄하게 눌러주는 성형단계;(ST 5)After spraying the green tea powder to the fumigation raw material forming step of pressing a flat amount unit; (ST 5) 상기 성형이 이루어진 전병의 표면에 프락토 올리고당을 스프레이 분사하여 외표면에 박막의 코팅층을 형성하는 코팅층 형성단계;(ST 6)A coating layer forming step of forming a coating layer of a thin film on the outer surface by spray-spraying the fructo oligosaccharide on the surface of the molding made; (ST 6) 상기 코팅층 형성이 이루어진 전병의 수분 제거를 위해 0~5℃에서 12~24시간 동안 건조시키는 건조단계;(ST 7)Drying step of drying for 12 to 24 hours at 0 ~ 5 ℃ to remove the moisture of the coating layer is formed; (ST 7) 상기 건조가 이루어진 전병을 -60~-40℃ 온도에서 급속으로 동결시키는 급속동결단계;(ST 8)Rapid freezing step of rapidly freezing the dried bottle at -60 ~ -40 ℃ temperature; (ST 8) 를 포함하는 것을 특징으로 하는 쌀전병 제조방법.Rice whole cake manufacturing method comprising a. 삭제delete 삭제delete 삭제delete 삭제delete
KR1020090073155A 2009-08-10 2009-08-10 Rice snack manufacture method KR101131894B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020090073155A KR101131894B1 (en) 2009-08-10 2009-08-10 Rice snack manufacture method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020090073155A KR101131894B1 (en) 2009-08-10 2009-08-10 Rice snack manufacture method

Publications (2)

Publication Number Publication Date
KR20110015766A KR20110015766A (en) 2011-02-17
KR101131894B1 true KR101131894B1 (en) 2012-04-03

Family

ID=43774296

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020090073155A KR101131894B1 (en) 2009-08-10 2009-08-10 Rice snack manufacture method

Country Status (1)

Country Link
KR (1) KR101131894B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101908530B1 (en) 2017-06-30 2018-10-16 한국식품연구원 Manufacturing method of puffed nuts granule snack and puffed nuts granule snack prepared therefrom
KR102174154B1 (en) 2019-10-29 2020-11-04 이종원 Manufacturing method of jeonbyeong using waxy barley and black barley

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101582868B1 (en) * 2013-11-30 2016-01-21 리뉴얼라이프(주) Method of Producing a Functional Rice Cake

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH078173A (en) * 1993-06-29 1995-01-13 Nagasawa Hideo Japanese horseradish-flavored japanese cracker tasting miso and production thereof
JPH07184549A (en) * 1993-12-27 1995-07-25 Nippon Saitetsuku Kk Production of confectionary made of rice

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH078173A (en) * 1993-06-29 1995-01-13 Nagasawa Hideo Japanese horseradish-flavored japanese cracker tasting miso and production thereof
JPH07184549A (en) * 1993-12-27 1995-07-25 Nippon Saitetsuku Kk Production of confectionary made of rice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101908530B1 (en) 2017-06-30 2018-10-16 한국식품연구원 Manufacturing method of puffed nuts granule snack and puffed nuts granule snack prepared therefrom
KR102174154B1 (en) 2019-10-29 2020-11-04 이종원 Manufacturing method of jeonbyeong using waxy barley and black barley

Also Published As

Publication number Publication date
KR20110015766A (en) 2011-02-17

Similar Documents

Publication Publication Date Title
KR100808913B1 (en) A Manufacturing of Rice Pastry
CN104222240A (en) Method for preparing coarse rice cake
JP5305407B2 (en) Daifuku coffee manufacturing method and Daifuku coffee
KR100927047B1 (en) Rice cake sandcake manufacturing method
KR101094761B1 (en) A rice pancake manufacture method
KR101131894B1 (en) Rice snack manufacture method
CN104206624A (en) Manufacturing technology of choerospondias axillaris cake with kernels
KR102075481B1 (en) Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same
CN105248550A (en) Crispy finger citron and making method thereof
KR101590300B1 (en) Method of manufacturing a ginseng cracker
KR101993589B1 (en) Method for manufacturing of fried food with streusel
KR20060085499A (en) Processing for making baked chips with high sugar content in raw materials
KR101393488B1 (en) Citrus Dough Manufacture Method, And Citrus Cookie and Citrus Bread made from the Citrus Dough
KR101477987B1 (en) Pancake and the manufacturing method thereof
KR101944314B1 (en) Fruit waffle using rice flour and its manufacturing method
KR20110138127A (en) Process for preparing rice-cake using figures
KR102260661B1 (en) Manufacturing method of Korean cookie using filling of various kind
KR20090041034A (en) Manufacturing method of instant the scorched rice
KR102369280B1 (en) Manufacturing method for baked korean traditional cookie using fig
KR20180064849A (en) Baked rice-cake including sorghum and manufacturing method thereof
JP5828620B2 (en) Processed rice
CN106386973A (en) Preparation method of snowy moon cakes containing pearl powder
KR101991848B1 (en) Method for Manufacturing Black Barley Cracker
CN101692862A (en) High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation
KR102017039B1 (en) Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20170201

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20180308

Year of fee payment: 7

FPAY Annual fee payment

Payment date: 20190409

Year of fee payment: 8

FPAY Annual fee payment

Payment date: 20200213

Year of fee payment: 9