KR101228762B1 - aseptic producing method of extrusion rice cake product - Google Patents
aseptic producing method of extrusion rice cake product Download PDFInfo
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- KR101228762B1 KR101228762B1 KR1020100022766A KR20100022766A KR101228762B1 KR 101228762 B1 KR101228762 B1 KR 101228762B1 KR 1020100022766 A KR1020100022766 A KR 1020100022766A KR 20100022766 A KR20100022766 A KR 20100022766A KR 101228762 B1 KR101228762 B1 KR 101228762B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/003—Plant; Systems, i.e. flow charts or diagrams
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/12—Mixing or kneading machines for the preparation of dough for the preparation of dough directly from grain
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/04—Cutting or slicing machines or devices specially adapted for baked articles other than bread
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Abstract
본 발명은 일정시간 동안 물에 침지한 쌀을 건져 롤러로 분쇄한 다음 분쇄· 조미된 쌀가루를 증숙기를 이용하여 증기로 호화하여 증숙된 떡을 수회 반죽한 다음 성형기로 원하는 모양으로 압출되어 나온 떡을 절단하여 포장하고 냉각하는 가래떡의 제조방법에 관한 것으로, 성형기에서 성형된 가래떡은 클라스 1000 이하의 청정도를 갖는 작업환경에서 절단 및 무균포장한 후 출고되어 냉각하는 것을 특징으로 한다.The present invention is a rice immersed in water for a certain period of time and crushed with a roller and then crushed and seasoned rice flour by steam using a steamer steamed steamed rice cake several times and then extruded rice cake extruded in a desired shape with a molding machine. The present invention relates to a method for manufacturing a rice cake which is cut, packaged, and cooled, wherein the rice cake molded in the molding machine is shipped after being cut and aseptically packaged in a working environment having a cleanness of less than or equal to 1000, and then cooled.
Description
본 발명은 일정시간 동안 물에 침지한 쌀을 건져 롤러로 분쇄한 다음 분쇄·조미된 쌀가루를 증숙기를 이용하여 증기로 호화하여 증숙된 떡을 수회 반죽한 다음 성형기로 원하는 모양으로 압출되어 나온 떡을 절단하고 포장하여 냉각하는 가래떡의 제조방법에 관한 것으로, 무균화 공정에 의한 유통기간 중 식품의 안전성을 유지하고 전분노화에 의한 품질저하를 최소화하며, 식품재료에 대한 최소의 가공으로 완제품의 물리, 화학, 관능적 특성 및 생리적 가능성을 최대한 유지할 수 있게 하고, 보존재를 사용하지 아니하고도 보존성을 향상시켜 식품의 유통기간을 획기적으로 연장할 수 있게 하는 무균화 포장방법에 의한 가래떡의 제조방법에 관한 것이다.
The present invention is a rice immersed in water for a certain time to crush with a roller and then crushed and seasoned rice powder by steam using a steamer steamed steamed rice cake several times and then extruded rice cake extruded in a desired shape with a molding machine The present invention relates to a method of manufacturing shredded rice cake, which is cut, packaged, and cooled.It maintains the safety of food during the distribution period by the aseptic process, minimizes the deterioration of quality due to starch aging, and minimizes physical and physical properties of the finished product with minimal processing of food materials. The present invention relates to a method for producing sputum rice cake by a sterile packaging method, which can maintain chemical, organoleptic properties and physiological potential as much as possible, and improve shelf life without using a preservative, thereby significantly extending the shelf life of food. .
국내 식품산업에 있어서 여러 측면에서 중요한 위치를 차지하고 있는 떡제품은 주로 가내수공업규모로 생산되어 유통되고 있다.The rice cake products, which occupy an important position in many aspects in the domestic food industry, are mainly produced and distributed on the domestic scale of domestic industry.
현재 전국적으로 약 15,000여곳의 떡집이 동네마다 있는 것으로 추산되고 있다.It is estimated that there are about 15,000 bakeries in each neighborhood.
산업적인 측면에서 볼 때, 이러한 소규모의 떡집이 지역의 고용효과를 높이는 긍정적인 측면도 있을 수 있으나 규모의 영세함으로 인해 지속적인 기술개발이 불가능하다는 단점도 있다.From an industrial point of view, these small rice cakes may have a positive effect of increasing the employment effect in the region. However, the small size of the rice cake makes it impossible to continuously develop the technology.
우리의 대표적 전통식품인 떡은 맛이나 다양성 측면에서 세계적인 독창성을 충분히 가지고 있다고 판단된다.Tteok, our representative traditional food, is considered to have sufficient global originality in terms of taste and variety.
그러나 그동안의 식품산업이 주로 외국의 식품을 도입하여 국내에 소개하고 대중화하는데 노력한 반면 우리 고유식품의 산업화에는 소홀한 결과 사회 전체적으로 급격한 변화에도 불구하고 전통식품산업은 고전적인 수공업 영역을 벗어나지 못하고 있다.However, while the food industry has been trying to introduce and popularize foreign foods in Korea and to popularize them, the traditional food industry has not escaped from the traditional handicraft industry despite rapid changes in society.
이러한 상황에서 가장 큰 문제점은 제품의 유통기간이 짧아 수급관리가 어려운 것이다.The biggest problem in this situation is that supply and demand management is difficult due to the short shelf life of the product.
또한 그로 인해 다양한 파생상품의 출현을 어렵게 하고 있어 관련 산업의 경쟁력이 더욱 나빠지고 있다.In addition, this makes it difficult to introduce various derivatives, making the related industry's competitiveness even worse.
떡의 유통은 유통기간 중 수분의 이동에 의해 일어나는 전분의 노화와 미생물의 성장유무에 의해 좌우된다.The distribution of rice cakes depends on the aging of starch and the growth of microorganisms caused by the movement of moisture during the distribution period.
특히 미생물의 성장은 식품의 유통기간을 결정하는 가장 중요한 요인이다.In particular, the growth of microorganisms is the most important factor in determining the shelf life of food.
현재 통상적으로 떡국떡의 경우 제조 후 바로 건조시키는 이유는 수분함량을 줄여서 미생물 오염을 막기 위한 것이다.Currently, in the case of rice cake soup, the reason for drying immediately after manufacturing is to prevent microbial contamination by reducing moisture content.
이때 건조로 인해 저장성은 좋으나 요리할 때에는 장시간 물에 불려야하는 번거로움이 따른다.At this time, the shelf life is good due to drying, but when cooking, it has to be soaked in water for a long time.
이론적으로는 엄격하고 위생적인 제조공정에 의해 원천적으로 미생물을 차단한 뒤, 수분이동을 최소화할 수 있는 포장인 무균화 공정(aseptic processing)이 가능하면 미생물에 의한 문제와 전분노화에 의한 품질저하를 최소화할 수 있을 것이다.Theoretically, aseptic processing, which is a package that minimizes water movement after blocking the microorganisms by a strict and hygienic manufacturing process, can reduce problems caused by microorganisms and quality degradation due to starch aging. It will be minimized.
현재 식품가공에 있어서 세계적인 추세가 식품첨가물을 거의 사용하지 않고도 유통기간 중 식품의 안전성을 유지하면서 가공공정 중 일어나는 품질변화를 최소화할 수 있는 무균화공정을 적용하는 방향으로 나가고 있다.At present, the global trend in food processing is moving toward the application of a sterilization process that can minimize the quality change occurring during the processing process while maintaining the safety of food during the distribution period with little use of food additives.
많은 떡 종류 중 압출성형공정에 의해 만들어지는 가래떡은 상대적으로 대중성이 높으면서 대량생산이 용이한 것으로 판단된다.Among many types of rice cakes, the rice cakes produced by the extrusion molding process are considered to be relatively popular and easy to mass-produce.
그러나 압출성형 떡 제품의 무균적 생산을 위한 일관 설비는 현재까지 국내에서 개발된 것이 없다고 할 수 있다.However, it can be said that no integrated equipment for aseptic production of extruded rice cake products has been developed in Korea.
종래 가래떡의 장기보존을 위한 방법으로는 KR공개특허제2005-10279(2005.01.27공개)호에서 유기산으로 처리하여 pH를 2.5 내지 5.5로 조절한 세척수로 쌀을 세척하고, 세척된 쌀에 유기산을 첨가하여 pH를 3.0 내지 6.8로 조절한 침지수에 침지한 다음 클라스 1100미만의 청정도와 20℃미만의 온도조건에서 수화된 쌀의 품온과 물의 온도를 9.9℃이하로 유지시켜 분쇄하여 호화시키고 성형하여 위생적으로 포장한 후 20℃이하로 냉각시키는 것을 특징으로 하는 가래떡 제조방법이 공지된바 있었으며, 또 다른 방법으로는 KR공개특허제2001-2749(2001.01.15공개)호에서는 쌀과 부자재를 혼합분쇄한 다음 증숙하고 압출성형한 가래떡을 -10~-40℃의 온도로 완만동결하고 상온수로 해동하여 가래떡을 굳힌 후 절단하여 절단된 떡을 건조하여 수분함량 10%이하로 조절하여 즉석복원이 가능하도록 한 가래떡의 제조방법이 공지되어 있었다.As a method for long-term preservation of conventional rice cakes, KR is treated with organic acid in WO 2005-10279 (2005.01.27 publication) to wash the rice with washing water adjusted to pH 2.5 to 5.5, and the organic acid to the washed rice After immersion in the immersion water adjusted to pH 3.0 to 6.8 by addition of the hydrated rice and water temperature of hydrated rice at 9.9 ℃ or less under the cleanliness of less than 1100 class and temperature less than 20 ℃, pulverized and gelatinized After the hygienic packaging has been known a method of producing a rice cake characterized by cooling to 20 ℃ or less, as another method, KR Publication No. 2001-2749 (January 15, 2001) mixed grinding of rice and subsidiary materials Then, steamed and extruded sputum mochi is slowly frozen at a temperature of -10 ~ -40 ℃, thawed with normal temperature water to harden sputum mochi, and then cut and dried to cut the mochi. This was a method of making a rice cake which is known to be.
그러나 상기 KR공개특허제2005-10279호의 방법은 유기산에 의한 쌀의 세척 및 침지과정에서, KR공개특허제2001-2749호는 완만동결 및 해동과정에서 비용이 많이 들어 가격경쟁력이 떨어진다는 문제점이 있었다.
However, the method of KR Publication No. 2005-10279 has a problem in that the price competitiveness decreases due to the high cost in gentle freezing and thawing in the process of washing and immersing rice by organic acid. .
본 발명은 상기와 같은 문제점을 개선하기 위한 것으로 전분노화에 의한 품질저하를 최소화하고, 식품재료의 최소의 가공으로 완제품의 물리, 화학, 관능적 특성 및 생리적 기능성을 최대한 유지하면서 보존재를 사용하지 않고 무균화 공정으로 보존성을 향상시켜 가래떡이 유통기간 중 식품의 안전성을 유지하면서 유통기간을 최대한 연장할 수 있게 하는 것을 목적으로 한다.
The present invention is to improve the problems as described above to minimize the quality degradation due to starch aging, and to maintain the physical, chemical, organoleptic properties and physiological functionality of the finished product to the minimum processing of food materials without using preservatives It is aimed to improve shelf life by aseptic process so that rice cakes can extend the shelf life as much as possible while maintaining food safety during the shelf life.
본 발명은 상기와 같은 목적을 달성하기 위하여 정백한 쌀을 1~2차에 걸쳐 세척하고, 세척된 쌀을 약 2시간 동안 물에 침지한 후 물기를 제거하고 다시 세척한 다음, 불린 쌀을 건져 올려 롤러에서 조분쇄한 다음 조분쇄된 쌀가루에 천일염을 쌀가루 중량의 0.5%정도를 혼합하여 조미한 다음 분쇄 롤러에서 입자의 크기가 150메쉬이하가 되도록 재분쇄한다.In order to achieve the above object, the present invention washes the white rice for 1 to 2 times, immerses the washed rice in water for about 2 hours, and then removes water and washes again, soaking the soaked rice It is then pulverized in a roller, and then seasoned by mixing about 0.5% of the weight of rice powder with sun salt in the pulverized rice powder, and then pulverizing it to a particle size of 150 mesh or less in the crushing roller.
재분쇄된 쌀가루에는 일정량의 물을 첨가한 후 수분함량이 30~40%가 되게 한 후 분쇄·조미된 쌀가루를 스팀 역류형 밀폐회전식 호화기인 증숙기를 이용하여 증기온도100~150℃, 압력2~3기압에서 호화하고, 증숙된 떡은 성형기로 수회 반죽한 다음 압축성형기로 원하는 형태로 압출하고, 압출되어 나온 떡은 클라스 1000미만의 청정도를 가진 밀폐된 실내에서 절단 후 포장하고 냉각하여 완성한다.
The regrind rice powder is added with a certain amount of water to make the water content 30 ~ 40%, and then the crushed and seasoned rice powder is steam temperature 100 ~ 150 ℃, pressure 2 ~ The steamed rice cake is steamed at 3 atmospheres, steamed rice cake is kneaded several times with a molding machine and then extruded into a desired shape with a compression molding machine.
본 발명은 가래떡 제조과정에서 무균화공정으로 유통기간 중의 식품의 안전성을 유지할 수 있게 하고, 전분노화에 의한 품질저하를 최소화하며, 식품첨가물의 사용을 최소화하여 완제품의 물리, 화학, 관능적 특성과 생리적 기능을 최대한 유지할 수 있게 하고, 보존재를 사용하지 않고 보존성을 향상시켜 유통기간을 연장할 수 있게 하는 효과가 있다.
The present invention enables to maintain the safety of the food during the distribution period as a sterile process during the production of sputum mochi, to minimize the quality degradation due to starch aging, and to minimize the use of food additives, physical, chemical, sensory properties and physiological It is possible to maintain the function as much as possible, and to improve shelf life without using a preservative, thereby extending the shelf life.
도 1은 본 발명의 무균화 공정흐름도
도 2는 본 발명의 가래떡 제조공정도1 is an aseptic process flow chart of the present invention.
Figure 2 is a barley rice manufacturing process of the present invention
이하에서 본 발명의 바람직한 실시 예에 대하여 첨부한 도면을 참조하여 상세하게 설명하기로 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 무균화 공정에 대한 흐름도이고, 도 2는 본 발명 가래떡의 제조공정도이다.1 is a flow chart of the sterilization process of the present invention, Figure 2 is a manufacturing process diagram of the present invention.
본 발명의 무균화를 위한 공정은 원재료에서부터 미생물과의 접촉가능성을 최소화하고 쌀을 분쇄 후 증숙과정에서 고온의 증기로 살균한 다음 클라스(Class)1000미만의 청정도를 가진 작업환경에서, 성형기에서 성형된 떡을 절단기로 절단하고 무균포장한 다음 출고 후 냉각시켜 완성한다.The process for aseptic sterilization of the present invention minimizes the possibility of contact with microorganisms from raw materials, sterilizes the rice with hot steam in the steaming process after crushing and then molding in a molding machine in a working environment having a cleanness of less than 1000 (Class) Finished rice cakes are cut with a cutter, aseptically packaged and cooled after delivery.
이를 위한 가래떡의 제조공정은 정백한 쌀을 1~2차에 걸쳐 세척하고 약 2시간동안 물에 침지하여 불린 다음, 물기를 제거한 후 다시 세척하여 불린 쌀을 건져 수분함량이 25%정도 되게 한 다음 롤러를 이용한 분쇄기에서 조분쇄한다.The process of manufacturing rice cake for this purpose is to wash white rice for 1 ~ 2 times, soak it in water for about 2 hours, soak it, remove it, and then wash it again so that the soaked rice is made to have 25% moisture content. Coarse grinding in a grinder using a roller.
세척수는 pH4.5로 조절하여 사용하는 것이 바람직하다.Washing water is preferably used adjusted to pH4.5.
조분쇄된 쌀가루에는 쌀가루 중량에 대하여 대략 0.5% 정도의 천일염을 혼합하여 조미한 다음 분쇄롤러에서 쌀가루의 입도가 150메쉬(mesh)이하가 되도록 재분쇄한다.The milled rice powder is seasoned by mixing about 0.5% of natural salt with respect to the weight of rice powder and then regrind in a grinding roller so that the grain size of the rice powder is 150 mesh or less.
쌀가루의 입도를 150메쉬로 하는 것은 전분의 손상을 방지하고 호화도를 고려하여 떡을 제조하였을 때의 식감이나 수분흡수가 양호하게 되도록 하기 위함이다.The particle size of the rice flour to 150 mesh is to prevent the damage of the starch and to improve the texture and water absorption when the rice cake is prepared in consideration of the degree of luxury.
쌀의 입도가 150메쉬보다 미세한 경우에는 수분흡수량이 증가하게 되고, 입도가 150메쉬보다 클 경우에는 식감에 문제가 발생할 수 있기 때문이다.If the grain size of the rice is finer than 150 mesh, the water absorption is increased, if the particle size is larger than 150 mesh may cause problems in the texture.
분쇄기에서 분쇄, 조미된 쌀가루는 밀폐회전식 호화기(screw chamber)에서 고온의 스팀을 역류시키는 스팀역류형(countercurrent steam flow)방식으로 증숙하며, 증숙하는 스팀의 온도는 100~150℃범위 내에서 스팀의 압력은 2~3기압의 조건하에서 4~5분 정도가 적당하다.Rice flour ground and seasoned in the grinder is steamed by countercurrent steam flow, which flows back high-temperature steam in a hermetic screw chamber. Steam temperature is within the range of 100 ~ 150 ℃. Is suitable for 4 ~ 5 minutes under the condition of 2-3 atmospheres.
증숙된 쌀가루는 압출성형기(Extruder)로 투입되기 전에 물성조절기(Kneading in water immersion or steam)를 거쳐 쌀가루의 스팀이나 수분함량을, 최종제품의 조직표면강도가 950g/cm²정도가 되게 조절한다.Steamed rice flour is controlled through a kneading in water immersion or steam to control the steam or water content of the rice flour so that the tissue surface strength of the final product is about 950g / cm² before being fed into the extruder.
밀폐회전식 호화기에서 증숙되고 물성조절기에서 수분함량이 조절된 쌀가루는 성형기에서 수회반복하여 반죽한 다음 압출성형하여 환봉상 또는 4각의 절편상의 떡으로 성형한다.Rice flour steamed in a closed rotary luxury machine and controlled by water content controller is repeatedly kneaded several times in a molding machine, and then extruded into a round bar or quadrilateral rice cake.
압출성형기에서 성형되는 가래떡은 클라스1000이하의 청정도를 갖는 작업실로 이송되고 작업실에서는 길게 압출되어 나온 떡을 절단하고 무균포장한다.The rice cake moulded in an extruder is transferred to a workroom having a cleanness of less than 1000, and in the workroom, the rice cake that has been extruded is cut and aseptically packed.
무균포장은 플라스틱 용기에 의한 진공포장 또는 기체변형포장(MAP : modified atmosphere packaging)으로 할 수 있다.
Sterile packaging can be vacuum packaged in plastic containers or modified atmosphere packaging (MAP).
본 발명은 우리나라 전통식품인 가래떡 제조산업에서 적용이 가능하다.
The present invention can be applied in the traditional Korean rice cake manufacturing industry.
Claims (3)
상기 1차 세척단계에서 세척된 쌀을 2시간 동안 물에 침지하여 불리는 침지단계;
상기 침지단계에서 물에 침지되어 불려진 쌀의 물기를 제거하는 물기제거단계;
상기 물기제거단계를 통해 물기가 제거된 쌀을 PH4.5의 세척수로 2차 세척하는 세척단계;
상기 2차 세척단계에서 다시 세척된 쌀을 건져 25%의 수분함량으로 분쇄기를 통해 쌀가루로 분쇄되는 조분쇄단계;
상기 조분쇄단계로 분쇄된 쌀가루 중량 비대 0.5%의 천일염을 혼합하는 조미단계;
상기 조미단계에서 조미된 쌀을 상기 분쇄기를 통해 입도 150메쉬로 재차 분쇄하는 분쇄단계;
상기 분쇄단계에서 150메쉬로 분쇄된 쌀가루를 밀폐회전식 호화기에서 온도는 100 ~ 150℃의 온도범위, 압력은 2 ~ 3기압의 스팀압력 및 증숙시간은 4 ~ 5분으로 하여 스팀을 역류시키는 스팀역류형 방식으로 증숙시키는 증숙단계;
상기 증숙단계에서 증숙된 쌀가루는 물성조절기를 통해 최종제품의 조직표면강도가 950g/cm²정도가 되게 쌀가루의 스팀이나 수분함량을 조절한 후 수회 반복하여 반죽한 다음 압출성형기로 원하는 가래떡 모양으로 압출하여 성형하는 성형단계;
상기 성형단계를 통해 길게 성형된 가래떡을 청정도가 클라스 1000 이하인 작업환경에서 절단하는 절단단계;
상기 절단단계를 통해 절단된 가래떡을 플라스틱용기에 진공포장 또는 기체변형포장으로 포장하는 포장단계; 의 방법으로 가래떡을 생산하는 압축성형 떡류 제품의 무균적 생산방법.A washing step of first washing the white rice twice with washing water of PH4.5;
Immersion step called by immersing the rice washed in the first washing step in water for 2 hours;
A water removal step of removing water from the rice immersed in water in the immersion step;
A washing step of washing the rice from which water is removed through the water removal step with a washing water of PH4.5;
Crude grinding step of grinding the rice washed again in the second washing step to grind into rice flour through a grinder with a water content of 25%;
Seasoning step of mixing the natural salt of the rice flour weight ratio 0.5% crushed by the crude grinding step;
Milling the rice seasoned in the seasoning step again with a particle size of 150 mesh through the mill;
In the pulverizing step, the rice powder pulverized to 150 mesh in a closed rotary luxury machine, the temperature ranges from 100 to 150 ° C., the pressure is from 2 to 3 atm, the steam pressure and the steaming time is from 4 to 5 minutes, and the steam flows back to the steam. A steaming step of steaming in a countercurrent type;
The steamed rice steamed in the steaming step is adjusted to steam or water content of the rice flour so that the tissue surface strength of the final product is about 950g / cm² through a physical property controller, and then kneaded several times and then extruded into a desired rice cake shape with an extruder. Molding step of molding;
Cutting the long-formed rice cake formed through the molding step in a working environment having a cleanness of less than or equal to 1000;
A packing step of packing the rice cake cut through the cutting step into a vacuum packaging or a gas deformation packaging in a plastic container; Aseptic production method of the compression molded rice cake products to produce sputum rice cake by the method of.
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| KR0134040B1 (en) * | 1994-09-15 | 1998-04-18 | 이중덕 | Processing method for instant dried rice cake |
| KR19980044302A (en) * | 1996-12-06 | 1998-09-05 | 손경식 | Manufacturing method of packaged rice with long term storage |
| KR100297521B1 (en) * | 1999-01-09 | 2001-09-13 | 이상윤 | A method for the preparation of ddugboggi with a long shelf-life at room temperature |
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| KR0134040B1 (en) * | 1994-09-15 | 1998-04-18 | 이중덕 | Processing method for instant dried rice cake |
| KR19980044302A (en) * | 1996-12-06 | 1998-09-05 | 손경식 | Manufacturing method of packaged rice with long term storage |
| KR100297521B1 (en) * | 1999-01-09 | 2001-09-13 | 이상윤 | A method for the preparation of ddugboggi with a long shelf-life at room temperature |
| KR100505786B1 (en) * | 2003-07-18 | 2005-08-02 | 김재철 | Method of preparing rice cakes for long term storage |
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