KR101295400B1 - Manufacturing method for glutinous rice cake using oven - Google Patents

Abstract

PURPOSE: A production method of oven-cooked rice cake is provided to improve the crunchiness on the outer surface and the chewiness on the inside of the rice cake. CONSTITUTION: An oven is preheated (S10). 100 parts by weight of glutinous rice flour, 0.005-0.01 parts by weight of salt, and 0.001-0.005 parts by weight of baking powder are mixed to obtain a first mixture (S20). Walnut, almond, and raisin are parboiled in 80-120°C water for 10-50 seconds (S30). 100 parts by weight of first mixture, 0.05-0.1 part by weight of walnut, 0.01-0.2 parts by weight of almond, and 0.1-0.2 parts by weight of raisin are mixed to obtain a second mixture (S40). 100 parts by weight of first and second mixture is mixed with 0.1-0.2 parts by weight of fresh cream and 0.1-0.2 parts by weight of milk to obtain dough (S50). The dough is molded into a rice cake shape, and firstly roasted in the preheated oven (S60). The firstly roasted rice cake is coated with nappage, and sprinkled with almond slices (S70). The rice cake with the nappage and the almond slices is secondly roasted in the oven (S80). [Reference numerals] (S10) Step of preheating an oven; (S20) Step of mixing glutinous rice, salt, and baking powder (Step of producing a first mixture); (S30) Step of parboiling nuts (Walnut, almond, and raisin); (S40) Step of mixing the first mixture + the walnut, almond, and raisin (Step of producing a second mixture); (S50) Step of mixing the second mixture, fresh cream, and milk (Step of kneading); (S60) Step of firstly roasting; (S70) Step of adding nappage and almond slices; (S80) Step of secondly roasting

Description

Manufacturing method for glutinous rice cake using oven}

The present invention relates to a method for manufacturing an oven wax rice cake, and more particularly, by mixing nuts with glutinous rice to form a dough, and then manufacturing the wax rice cake using an oven, the outside of the inside is crispy and chewy and nutritious of the oven rice cake It relates to a manufacturing method.

Tteok is a unique traditional food of Korea, which has a relatively high moisture content and is easy to eat and digestible, but has a disadvantage in that the moisture increases as time passes and the inside and the outside become hard. Due to its nature, corruption is not easy to store.

Korean Patent Publication No. 10-0988018 (Registration Date: Oct. 8, 2010) relates to a method of manufacturing rice cakes using an oven, and to prepare rice cakes using an oven to prevent rice cakes from hardening and to extend the shelf life. It is characterized by that. However, there is a problem that the cooking oil may be excessively ingested in the human body by adding cooking oil to the dough in order to prevent the rice cake from being hardened and to suppress moisture evaporation.

KR 10-0988018 B1 2010. 10. 08.

The present invention has been made to solve the problems of the prior art, the present invention by mixing the beneficial nuts to the body in the glutinous rice with good digestibility to form a dough, and then bake the glutinous rice over a second time using an oven, The purpose of the present invention is to improve the crispness of the outer surface compared to the inside, maintain the freshness of the inside, and provide a nutritious oven loaf.

The method of manufacturing an oven wax cake of the present invention for achieving the above object, the step of preheating the oven to complete the wax rice cake (S10); Preparing a primary mixture by mixing evenly 0.005 to 0.01 parts by weight of salt and 0.001 to 0.005 parts by weight of baking powder with respect to 100 parts by weight of glutinous rice flour (S20); Walnut, almond and raisins in the water at 80 ~ 120 ℃ step for 10 to 50 seconds (S30); To prepare a secondary mixture by mixing evenly the glutinous rice powder, salt and baking powder evenly mixed with 100 parts by weight of the first mixture, walnut 0.05 to 0.1 parts by weight, almonds 0.1 to 0.2 parts by weight and raisins 0.1 to 0.2 parts by weight Step S40; Forming a dough by mixing the primary mixture with 0.1 to 0.2 parts by weight of fresh cream and 0.1 to 0.2 parts by weight of milk with respect to 100 parts by weight of the secondary mixture evenly mixed with the walnut, almond and raisins (S50); Molding the dough into wax cakes of a predetermined shape and size and then placing them in an oven preheated through the step S10 and baking them first (S60); Taking out the first-baked rice cake from the oven through an oven, and then applying napa wine to the outer surface of the rice cake and sprinkling the almond slices poached on the upper surface evenly (S70); And napa wine and almond slices S70 step added to the glutinous rice cake in the oven and to bake second (S80), characterized in that consisting of.

Preheating of the step S10 of the present invention is carried out over 3 to 10 minutes at a temperature of 200 ~ 250 ℃, the first baking process of step S60 is characterized in that it is made over 10 to 20 minutes at a temperature of 200 ~ 250 ℃ .

In addition, the secondary baking process of step S80 of the present invention is made over a period of 3 to 10 minutes at a temperature of 200 ~ 250 ℃.

On the other hand, the glutinous rice powder used in the present invention is subjected to a step called water 10 to 12 hours in advance at a temperature of 5 ~ 25 ℃, the glutinous rice powder, salt and baking powder of the step S20 is filtered by a sieve of 40 to 200 mesh It is characterized by being mixed.

According to the present invention, the crispness of the surface is added through the process of baking the rice cake in the first and second stages, and the texture of the inside is improved by long-lasting.

In addition, according to the present invention, the nut that is beneficial to the human body can be enjoyed with rice cakes and is rich in nutrition, and it is hygienic because it can remove pesticides or foreign substances attached to the nuts by using water of about 100 ° C.

In addition, according to the present invention, since the mixing and kneading process is performed during the preheating of the oven, there is an effect that can shorten the manufacturing time of the rice cake.

In addition, according to the present invention, despite being a rice cake made of glutinous rice flour, it is easy to eat because it does not have moisture on the hands.

In addition, according to the present invention, the calcium component beneficial to the body contained in the milk can be absorbed through the rice cake, and the protein taste can be maintained through the milk.

1 is a flow chart illustrating a method of manufacturing an oven wax cake according to the present invention.
2 to 5 is a view showing the appearance of a method of manufacturing an oven wax cake according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The method of manufacturing an oven wax cake according to the present invention includes the steps of preheating the oven to complete the wax cake as shown in FIG. 1 (S10); Preparing a primary mixture by uniformly mixing 0.005 to 0.01 parts by weight of salt and 0.001 to 0.005 parts by weight of baking powder with respect to 100 parts by weight of glutinous rice flour (S20); Walnut, almond and raisins in the water at 80 ~ 120 ℃ step for 10 to 50 seconds (S30); To prepare a secondary mixture by mixing evenly the glutinous rice powder, salt and baking powder evenly mixed with 100 parts by weight of the first mixture, walnut 0.05 to 0.1 parts by weight, almonds 0.1 to 0.2 parts by weight and raisins 0.1 to 0.2 parts by weight Step S40; Forming a dough by mixing the primary mixture with 0.1 to 0.2 parts by weight of fresh cream and 0.1 to 0.2 parts by weight of milk with respect to 100 parts by weight of the secondary mixture evenly mixed with the walnut, almond and raisins (S50); Molding the dough into wax cakes of a predetermined shape and size and then placing them in an oven preheated through the step S10 and baking them first (S60); Taking out the first-baked rice cake from the oven through an oven, and then applying napa wine to the outer surface of the rice cake and sprinkling almond slices evenly on the top surface (S70); And napa wine and almond slices S70 step added to the glutinous rice cake in the oven is made to include a second step (S80).

First, the present invention preheats the oven to complete the mochi (S10). The inside of the oven is allowed to have a temperature of 200 ~ 250 ℃, preheated over 3 to 10 minutes. In the present invention, by making the step S20 ~ S50 while the oven is preheated, the manufacturing time of the rice cake can be shortened.

While the oven is preheated, prepare a primary mixture of glutinous rice flour, salt and baking powder evenly mixed, and mix 0.005 to 0.01 parts by weight of salt and 0.001 to 0.005 parts by weight of baking powder with respect to 100 parts by weight of glutinous rice powder. (S20).

When the salt is mixed at less than 0.005 parts by weight with respect to 100 parts by weight of glutinous rice flour, the taste of the rice cake may be smoothed, and when mixed in excess of 0.01 parts by weight, the taste becomes salty, which is not preferable.

If the baking powder is added in less than 0.001 parts by weight, the dough to be described later may not be easily swelled, and the softness of the rice cakes may be lowered.If the baking powder is added in excess of 0.005 parts by weight, the dough may be excessively swollen, resulting in a deteriorated texture. have.

Glutinous rice flour of the present invention is prepared to grind the glutinous rice in a state called water for 10 to 12 hours in advance at a temperature of 5 ~ 25 ℃. After the glutinous rice flour, salt and baking powder to be filtered by a sieve of 40 ~ 200 mesh to be mixed.

After the primary mixture is prepared, the nuts of walnuts, almonds and raisins are heated to a temperature of 80 to 120 ° C. for 10 to 50 seconds (S30). The surface of the nuts may contain foreign substances such as dust, and may contain pesticides. Therefore, in order to remove various foreign matters on the surface of nuts, it can be boiled with relatively high temperature water for a short time. If less than 10 seconds to less than 80 ℃, it may not be easy to remove the foreign matter on the nut, if the temperature is more than 120 ℃ and 50 seconds to remove the foreign matter is made, but economical is not desirable.

Walnuts are rich in omega-3 fats, a type of unsaturated fat, and the main ingredient is alpha-linolenic acid. In addition, it is rich in protein, vitamin B2, vitamin B1, etc. It is widely used for food and medicine.

Almonds also contain essential fatty acids omega 3 and omega 6, and also contain vitamin E, zinc, calcium, iron, phosphorus, potassium and magnesium, and low cholesterol to prevent adult illness and prevent aging if consumed regularly. There is an effect that can be prevented.

Raisins are grapes dried and contain various vitamins, minerals and iron, which are effective in preventing fatigue and preventing anemia. In particular, it is rich in vitamin A and vitamin C, which is good for skin beauty, and is rich in antioxidants to prevent cancer. Minerals work together with estrogen to increase bone density and prevent osteoporosis in menopausal women. Abundant dietary fiber and carbohydrates are also effective in preventing constipation and preventing aging.

Almond slices should be prepared by slicing almonds to a thickness of 0.5 to 2 mm.

As described above, walnuts, almonds, and raisins that are beneficial to the body are removed from the foreign substances and mixed in the glutinous rice cake. In the present invention, other nuts may be further added as necessary. Nuts, including walnuts, almonds and raisins may be mixed by grinding depending on the diet. That is, it is possible to grind and mix crushed nuts as needed for young children under 36 months or elderly with weak teeth.

After removing the foreign matter by poultry walnuts, almonds, raisins, first mixture of the glutinous rice flour, salt and baking powder prepared in step S20 and the walnuts, almonds, raisins evenly mixed to prepare a secondary mixture (S40). In the present invention, the secondary mixture is prepared by mixing 0.05 to 0.1 parts by weight of walnuts, 0.1 to 0.2 parts by weight of almonds and 0.1 to 0.2 parts by weight of raisins, evenly, based on 100 parts by weight of the first mixture.

It is undesirable to mix nuts with less than 0.05 parts by weight of walnuts, 0.1 parts by weight of almonds and less than 0.1 parts by weight of raisins, due to the weak chewing taste of nuts, 0.1 parts by weight of walnuts, 0.2 parts by weight of almonds and 0.2 parts by weight of raisins. In the case of mixing excessively, the nutrients increase, but the chewing taste of nuts is not preferable, and particularly, when the nuts are mixed a lot, it is difficult for young children or elderly people with weak teeth to eat.

After preparing a secondary mixture by mixing walnuts, almonds and raisins evenly in a primary mixture of glutinous rice flour, salt and baking powder, 0.1 to 0.2 parts by weight of fresh cream and 0.1 parts by weight of milk, based on 100 parts by weight of the secondary mixture. ~ 0.2 parts by weight to mix evenly to form a dough (S50). The fresh cream and milk are to maintain a temperature of 5 ~ 25 ℃, the liquid cream and milk to allow the components of the secondary mixture to be combined with each other.

When the milk or fresh cream is mixed at less than 0.1 parts by weight with respect to 100 parts by weight of the secondary mixture, the dough becomes grainy and the softness of the dough is not preferable. If the dough is thinner there is a problem that the moldability of the glutinous rice is inferior.

After forming the dough through the process of step S20 ~ S50 while the oven is preheated through the step S10, after forming the dough into a wax cake having a certain shape and size, and put the molded dough into the preheated oven and baked first (S60). The oven is preheated to a temperature of 200 ~ 250 ℃, the first baking time is to be made over 10 to 20 minutes. When baked for less than 10 minutes at less than 200 ℃ there is a problem that the outside and the inside is not ripe enough so that the outside is not crispy and the inside is too thick, when the baking is more than 250 ℃ and more than 10 minutes the outside is too baked In addition, it is not preferable because there is a problem that the grazing of the inside is lowered.

The first baked rice cake is to be taken out of the oven, and then the napa wine is applied to the outer surface of the rice cake and the almond slices are spread evenly on the top surface (S70). Napaju is used to make the surface of the rice cake smooth and shiny. The napa wine may be used to replace the water, sugar and starch evenly mixed in a ratio of 10: 10: 3, and may be used by replacing the water and sugar in the same ratio after filtering the apricot 쨈 sifted and then add the fact.

After applying Napaju to the surface of the first baked rice cake, spread the almond slices evenly over the top. The almond slice is sprinkled with 0.02 to 0.07 parts by weight based on 100 parts by weight of the first baked rice cake. When the almond slice is sprinkled at less than 0.02 parts by weight, the texture is less chewy on the surface, and when it is sprinkled at more than 0.07 parts by weight, the almond slice may have a strong chewy taste on the surface.

After applying nappa and evenly sprinkled with almond slices, put the glutinous rice back into the oven and bake a second time (S80). The second baking process takes 3 to 10 minutes at a temperature of 200 to 250 ° C. When baked at 200 ° C. and less than 3 minutes, the crispy taste of the outer surface becomes less, and when baked for more than 250 ° C. and more than 10 minutes, the outer surface is excessively baked to lower the texture.

2 to 5 is a view of the manufacturing process showing a part of the manufacturing method of the oven wax cake according to the present invention, Figure 2 shows the appearance of warming walnuts, almonds and raisins in water of 80 ~ 120 ℃ over 10-50 seconds 3 shows the mixing of fresh cream and milk evenly with respect to 100 parts by weight of the primary mixture and the secondary mixture.

In addition, Figure 4 shows the first step of taking out the first-baked glutinous rice cake from the oven, and then spreading the napa wine on the outer surface of the wax rice cake and sprinkled with almond slices evenly on the top surface, Figure 5 shows the napa wine and almond slice The added glutinous rice cake is put in the oven and baked for the second time.

Hereinafter, an embodiment of a method for manufacturing an oven wax cake according to the present invention will be described.

(Example 1)

370 g of glutinous rice flour filtered through a 50 mesh sieve and 3 g of salt and 1 g of baking powder were mixed evenly on a stainless steel to prepare a first mixture, and then 24 g of walnuts, 55 g of almonds and 55 g of raisins boiled for 30 seconds in 100 ° C water. The second mixture was prepared by mixing the first mixture evenly. 90 g of fresh cream and 80 g of milk were evenly mixed in the secondary mixture to form a dough, and then a circular stick cake having a diameter of 23.5 cm was formed and first baked in an oven preheated to 230 ° C. for 15 minutes. After taking out the rice cake from the oven and applying Napaju to the outer surface of the rice cake, 35g of almond slices were evenly sprayed on the top of the rice cake and put in the oven again to bake a second time at 230 ℃ for 5 minutes to complete the rice cake.

(Example 2)

In Example 1, 36 g of walnuts, 70 g of almonds, and 70 g of raisins were kneaded to prepare a rice cake, and the mixing ratio and the temperature and time of the other ingredients were the same.

(Example 3)

In Example 1, 100 g of milk and fresh cream were added and kneaded to prepare a rice cake. Other ingredients, mixing ratio, temperature and time of the oven were the same.

(Example 4)

In Example 1, 15 g of almond slices were sprinkled evenly on the top of the rice cake to prepare a rice cake, and the mixing ratio of the other ingredients, the temperature and the time of the oven are the same.

(Example 5)

In Example 1, the temperature of the oven to bake the rice cake first was 200 ° C., and the time was 10 minutes, and the rest was the same.

(Comparative example)

In Example 1, napaju was applied to the first-baked rice cake, sprinkled with almond slices, and a second baking process was omitted.

(Sensory test)

The rice cakes prepared according to Examples 1 to 5 and Comparative Examples were subjected to the sensory test at the time after 10 hours. The sensory test was performed on 30 test personnel (5 persons in each of 10, 20, 30, 40, 50, and 60s), and the evaluation items were taste, texture, preference, and evaluated according to a 5-point scale. The results are shown in Table 1.

flavor Texture Likelihood Example 1 4.2 4.0 4.0 Example 2 4.0 3.8 3.9 Example 3 3.9 3.8 3.7 Example 4 4.0 3.7 3.8 Example 5 3.6 3.5 3.4 Comparative Example 3.3 3.2 3.1

(1: very bad, 2: bad, 3: moderate, 4: good, 5: very good)

When looking through the results of Table 1, it can be seen that the comparative example is lower than the evaluation score of Examples 1 to 5.

It can be confirmed that the taste, texture, and preference of Example 1 mixed in an appropriate range are generally high, and the taste of the first-baked glutinous rice cake baked at a relatively low temperature (200 ° C.) for a short time (10 minutes), as in Example 5, It can be seen that the texture and preference scores are generally lower than in other embodiments.

According to the present invention, the process of baking the rice cakes during the first and second stages adds to the crispness of the outside and keeps the inside of the inside for a long time, improving the texture, and enjoying nutritious foods with the rice cake. In addition, pesticides or foreign substances adhering to nuts can be removed using water around 100 ℃. In addition, since the mixing and kneading process is performed during the preheating of the oven, it is possible to shorten the manufacturing time of the glutinous rice cakes.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (5)

In the manufacturing method of the oven mochi,
Preheating the oven to complete the mochi (S10);
Preparing a primary mixture by uniformly mixing 0.005 to 0.01 parts by weight of salt and 0.001 to 0.005 parts by weight of baking powder with respect to 100 parts by weight of glutinous rice flour (S20);
Walnut, almond and raisins in the water at 80 ~ 120 ℃ step for 10 to 50 seconds (S30);
To prepare a secondary mixture by mixing evenly with 100 parts by weight of the primary mixture evenly mixed with glutinous rice flour, salt and baking powder, 0.05 to 0.1 parts by weight of walnuts, 0.1 to 0.2 parts by weight of almonds and 0.1 to 0.2 parts by weight of raisins Step S40;
Forming a dough by mixing the primary mixture with 0.1 to 0.2 parts by weight of fresh cream and 0.1 to 0.2 parts by weight of milk with respect to 100 parts by weight of the secondary mixture evenly mixed with the walnut, almond and raisins (S50);
Molding the dough into wax cakes of a predetermined shape and size and then placing them in an oven preheated through the step S10 and baking them first (S60);
Taking out the firstly-baked rice cake from the oven through the oven, and then spreading the napa wine on the outer surface of the rice cake and sprinkling the almond slices evenly on the top surface (S70); And
Step S70 of the rice cake added to the napa wine and almond slices in the oven to bake second (S80);
Oven glutinous rice cake manufacturing method characterized in that consisting of.
The method of claim 1,
The step S10 is a method for manufacturing an oven wax cake, characterized in that made over a temperature of 200 ~ 250 ℃ over 3 to 10 minutes.
The method of claim 1,
The step S60 is a method for producing an oven wax cake, characterized in that made over 10 to 20 minutes at a temperature of 200 ~ 250 ℃.
The method of claim 1,
The step S80 is a method for producing an oven wax cake, characterized in that made over a temperature of 200 ~ 250 ℃ over 3 to 10 minutes.
The method of claim 1,
Glutinous rice flour of the step S20,
10 to 12 hours at a temperature of 5 ~ 25 ℃ in advance to the step called water, the glutinous rice flour, salt and baking powder is filtered by a sieve of 40 to 200 mesh, characterized in that the method of manufacturing an oven wax cake.

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