KR101313113B1 - Premix composition for various rice cake - Google Patents

Abstract

According to the present invention, not only limited to a specific type of rice cake, but a multi-purpose rice cake premix which can easily make and eat two or more kinds of rice cakes through one premix is provided, and when using the premix, any specific type of rice cake is prepared. You don't need a special container for cooking, and you can cook in a pan, steamer, or other pot that you can boil. In addition, it is possible to improve the workability and save time in making rice cakes of consumers, and at the same time, make various kinds of rice cakes at home and eat easily.

Description

Premix for many kinds of rice cakes {PREMIX COMPOSITION FOR VARIOUS RICE CAKE}

The present invention relates to a rice cake premix, a dough containing the premix and water, a manufacturing method for preparing rice cakes using the premix, and rice cakes prepared from the premix.

In general, rice cakes are cooked as a substitute for breakfast and home snacks, and are sold at specialty stores or market stalls. In particular, rice cakes, which are traditionally sold in rice cake shops or market stalls, have a short shelf life and are limited in consumer purchase at a high price, and are not composed of products that can be easily made and eaten at home.

Existing rice cake premixes were made to solve the above problems, so consumers could make their own rice cake at home and solve the disadvantages of purchasing, hygiene and storage. However, in the case of these rice cake premixes, the rice cake can be prepared using a dedicated rice cake mix and a specific container for a product. That is, these rice cake premixes are available only for the dedicated product, and in addition to the premix, there are also problems and limitations that require a dedicated container for making rice cakes. In general, the mixing ratio of the dough used as the substrate of the rice cake is different depending on the type of the rice cake, and because the manufacturing method also depends on the type of rice cake because it requires a dedicated rice cake premix for a specific rice cake.

In this way, the conventional rice cake mix is made and sold for a specific rice cake, and there is no premix technology that can be used for various kinds of rice cakes.

Accordingly, the present invention has been made to solve the above problems, premixed with rice flour, not flour as the main raw material and available for various types of rice cakes not dedicated to a specific rice cake, the dough containing the premix and water It is an object to provide a manufacturing method for producing rice cakes using a premix, and rice cakes prepared from the premix.

The present inventors are not limited to a specific type of rice cake, and researched to develop a multi-purpose rice cake premix that can make and eat two or more kinds of rice cakes through one premix. As a result, rice flour, glutinous rice flour, and tapioca denatured in the rice cake premix. By adding starch, thickener, gluten and the like in a specific ratio, it is possible to realize a chewy texture of rice cake, and to realize a soft texture by controlling the amount of powder, soybean oil and hydrolyzate, and to impart a suitable property to molding. The present invention was completed by confirming that two or more kinds of rice cakes can be easily prepared in one premix, and that the preparation of the premix and dough is possible. Specifically, tapioca modified starch and other modified starches were used to further realize the texture of rice cakes.The gluten, thickeners, and powder oils necessary for rice flour dough can be used to maintain a constant moisture in the dough from fats and oils that penetrate from the outside. It can be used to produce mixes for cooking, steaming, steaming, and boiling.

The present invention solves the problem of a dedicated product in the existing rice cake premix and by developing a multi-purpose rice cake premix that can be used in two or more types of rice cake, it is possible to make and eat various kinds of rice cake through one premix There is this. As a result, rice cakes sold in existing specialty stores or kiosks can be easily cooked at home through household rice cake mixes, and consumers can improve their workability and save time while making rice cakes. have.

Hereinafter, the present invention will be described in more detail.

One embodiment of the present invention, 100 parts by weight of rice flour, 30 to 150 parts by weight of tapioca modified starch, 5 to 100 parts by weight of glutinous rice flour, 1 to 40 parts by weight of powder maintenance, 1 to 80 parts by weight of modified starch excluding tapioca modified starch It provides a premix comprising 1 to 50 parts by weight of soybean oil, 1 to 30 parts by weight of thickener, and 1 to 50 parts by weight of gluten.

Rice flour refers to powdered by grinding various kinds of rice, the texture of the rice cake may come out in various ways depending on the particle size and viscosity of the rice flour.

The existing rice flour for rice cakes currently distributed generally uses an average particle size of about 100 μm. In the case of such rice cake powders, the rice flour is pulverized using a roll mill, and is suitable for realizing a chewy texture of rice cakes. It is mainly used for sulgidduk and steamed rice cakes.

As rice flour used in the rice cake premix according to the embodiment of the present invention, it is preferable to use rice flour having a high viscosity and a small particle size, and thus, it is possible to make a state of the dough that can realize the texture of the most excellent rice cake. . Such high viscosity and small particle size rice flour is not limited to this, but may be preferably airflow pulverized.

As air flow grinding method is known, particles collide with each other by collision energy between kinetic particles due to air flow, so that self-crushing is possible due to high-speed disturbance inside the grinder, and there is no starch damage of rice particles. to be. Therefore, the premix according to the embodiment of the present invention may preferably make the particle size of the rice flour relatively small through airflow grinding. Airflow grinding can be carried out using methods well known in the art.

Preferably the rice flour may be one having an average particle size of 40 to 70 um. If the average particle size of the rice flour is larger than the above range, there is a problem that the geological progression during cooking slows.

Premix according to an embodiment of the present invention by using the rice flour having an average particle size of about 50 um, specifically 40 to 70 um, which corresponds to about half of the normal rice flour particle size, while proceeding luxury as described above In addition to maintaining the properties of rice cakes, it is possible to eliminate the coarse texture unique to rice flour.In addition, the rapid luxury process is possible, so unlike a conventional method of making rice cakes, a frying pan, steamer or pan can be prepared in a short time. Easy cooking on the back is possible.

In addition to the rice flour, by adding a tapioca modified starch, waxy corn modified starch, glutinous rice flour, thickener, and gluten in a specific ratio, it is possible to realize the chewy texture of the rice cake, soft texture through the maintenance of powder and soybean oil and water content Can be implemented.

Tapioca modified starch is for controlling the chewyness and softness of the dough, and may be selected from acetylated starch, etherified starch, and esterified starch of tapioca, preferably etherified modified starch of tapioca (eg, Sunmix) It may be, for example, tapioca hydroxypropyl starch or tapioca hydroxypropyl starch phosphate.

The content range of the tapioca modified starch is preferably contained in an amount of 30 to 150 parts by weight, preferably 50 to 130 parts by weight, more preferably 80 to 120 parts by weight, based on 100 parts by weight of rice flour. The content of tapioca modified starch is preferably 150 parts by weight or less with respect to 100 parts by weight of rice flour to achieve a smooth taste, and 100 parts by weight of rice flour to realize chewy taste and impart proper elasticity to the dough to enhance workability and formability. It is good that it is 50 weight part or more with respect to.

Glutinous rice flour is to enhance the chewy taste of the dough, the content range is 5 to 100 parts by weight, preferably 10 to 70 parts by weight, more preferably 20 to 40 parts by weight with respect to 100 parts by weight of rice flour. If the amount of glutinous rice flour is greater than the rice flour, that is, if the glutinous rice powder exceeds 100 parts by weight with respect to 100 parts by weight of rice powder, there is a problem that the texture becomes stiff due to the excessive adhesion, glutinous rice powder to 100 parts by weight of rice powder 5 When included in the weight part or less, there is a problem that the properties of the dough becomes hard and the properties of the rice cake, such as soft texture and viscosity, are inferior (see Test Example 2).

Powdered fat is easily dispersed in water-soluble water, and has the advantage of improving the workability of the dough and excellent heat resistance, which is advantageous for realizing a soft texture, and furthermore, to obtain additional effects such as delay in aging, At least one selected from vegetable oil powder and animal oil powder can be used. The vegetable oil may be at least one selected from the group consisting of palm oil, rapeseed oil, soybean oil, palm oil, sunflower oil, brown rice oil and hardened oil or transesterified oils and fats of the oil and fat (for example, milk powder, milk powder, ground oil, etc.) , The animal fats and oils may be one or more selected from the group consisting of lard, beef tallow, fish oil, etc., but is not limited thereto, and may use any vegetable or animal fat powder form that is water-dispersible. In order to fully and appropriately exhibit the desired effect, the powder oil is preferably contained in an amount of 1 to 40 parts by weight, preferably 15 to 40 parts by weight, based on 100 parts by weight of rice flour.

The modified starch is a modified starch except for tapioca modified starch, and chemically modified starch derived from various grains and rhizomes in a conventional manner. For example, it may be selected from acetylated starch, etherified starch, esterified starch, preferably esterified starch. The starch which can be used as a raw material of these modified starches is not particularly limited to all grain starches including potatoes and sweet potatoes, except for tapioca. For example, any kind of grain starch such as potato starch, wheat starch, waxy corn starch, corn starch, rice starch, glutinous rice starch can be used. Preferred raw starch may be waxy starch. In particular, the esterified modified starch of the grain starch has similar properties irrespective of the type of grain, so that the esterified starch of the grain starch (for example, alpha-modified starch, adipic acetate starch, or alpha acetate adipic acid starch, Etc.) can be used. In preferred embodiments, modified starches of waxy corn (eg, sun cream (starch corn modified starch)) can be used, in which case waxy corn modified starch, waxy corn acetate adipic acid starch or waxy corn alpha acetate adipic acid starch, etc. It may be used, more preferably waxy corn alpha modified starch may be used, but is not limited thereto.

The modified starch as described above serves to reduce the texture and chewy texture in the mouth by breaking the chewing, for this effect, 1 to 80 parts by weight, preferably 5 to about 100 parts by weight of rice flour It is preferably contained in an amount of 50 parts by weight, more preferably 10 to 30 parts by weight.

Soybean oil is for soft texture and to improve the workability by making the dough difficult to stick to the hand, it is preferably contained in an amount of 1 to 50 parts by weight, preferably 1 to 25 parts by weight with respect to 100 parts by weight of rice flour.

Thickening agent increases the moisture content of the dough and at the same time plays a role in supplementing the role of gluten that rice does not have, thereby complementing the properties and bursting properties of the dough. For this effect, it is preferably contained in an amount of 1 to 30 parts by weight, more preferably 1 to 10 parts by weight with respect to 100 parts by weight of rice flour. If it is less than the above range, there is a problem that the molding is difficult due to lack of adhesiveness, and if it exceeds the above range, there is a problem that the palatability is lowered due to the physical properties unique to the thickener, which is not preferable.

The thickener is preferably hydroxypropylmethyl cellulose (HPMC), methyl cellulose (MC) xanthan gum, guar gum, lost gum, sodium alginate, sodium caseate, propylene glycol alginate, and sodium polyacrylate. Etc. may be used, but the present invention is not limited thereto.

Gluten is an insoluble protein present in cereals such as barley, wheat, corn and potatoes, for example, in which some proteins are mixed. This plays a role of imparting proper elasticity to the dough, and since rice gluten does not have such a gluten, it is possible to impart proper elasticity and tack to rice flour by separately using gluten. Preferably the gluten may be contained in 1 to 50 parts by weight, more preferably 5 to 30 parts by weight with respect to 100 parts by weight of rice flour. If it is less than the above range, there is a problem that the molding is difficult due to the lack of adhesiveness, and if it exceeds the above range, there is a problem that the texture becomes tough due to excessive adhesiveness is not preferable.

The preparation of the premix can be carried out, for example, in the following manner:

Rice flour, tapioca modified starch, glutinous rice flour, powdered oil, and modified starch are mixed in the above content range for 1 minute to 20 minutes, preferably 5 minutes to 15 minutes, to provide a powder raw material, soybean oil, thickener and gluten are mixed 5 to 45 minutes, preferably 10 to 30 minutes, and the mixed raw material is passed through about 5 to 15 mesh, preferably about 10 mesh Mixing once can make the mixing degree of fats and oils constant.

The premix may include a variety of additional ingredients according to the preference, for example, may further include one or more selected from the group consisting of black sesame, salt (for example, refined salt), but is not limited thereto. The addition amount of these additional components can be suitably adjusted according to preference.

Another embodiment of the present invention provides a dough including the premix as described above and water of 50 to 80% by weight, preferably 60 to 70% by weight relative to the weight of the premix.

The moisture content of the dough is very important in order to maintain a soft and chewy taste and to improve moldability and workability in cooking. When the content of water in the dough exceeds 80% by weight, very dense dough is formed, and workability and formability are lowered. When the water content is less than 50% by weight, the dough is too hard to obtain a desirable texture. The content is preferably adjusted in the above range (see Test Example 3).

The water is not particularly limited, and may be, for example, purified water, and there is no particular limitation in water temperature, for example, water at room temperature.

The mochi premix and the dough containing the same according to the embodiment of the present invention further realized the texture of the mochi using tapioca modified starch and other modified starches, using gluten and thickeners, and powder oils necessary for rice flour dough. It can be used for the production of various types of rice cakes because it can maintain a certain moisture in the dough from oils and moistures that are infiltrated from the outside. It is possible to cook a variety of cooking, such as jijim, steamed, boiled boiled in a general home pot that can be boiled, it is very simple and easy to produce a variety of rice cakes.

Therefore, according to another embodiment of the present invention, there is provided a method for producing a variety of rice cakes, preferably jijimdok, hotteok, dumplings or honey rice cake using the premix.

The method includes preparing a premix according to an embodiment of the present invention; Preparing a dough by mixing 50 to 80% by weight of water with respect to the premix and the premix weight; And cooking the dough.

The method is described in more detail as follows.

50 to 80% by weight of water at room temperature relative to the weight of the premix is added to the premix and kneaded until the powder mass disappears. Since it can be cooked as follows according to the type of rice cake to be prepared.

For example, when preparing jijimdok, the dough can be prepared by slicing the dough in thin portions in an appropriate amount.

Next, when preparing hotteok, it is possible to prepare the hotteok by putting the 쨈 Mix in the appropriate amount in the dough and baking in a frying pan.

When preparing dumplings, put the chop mix into the dough, make a round shape, boil it in boiled water for about 5 to 10 minutes, and soybeans, adzuki bean pastes, etc. on the surface to prepare the dumplings.

In addition, when preparing a honey cake, put the 쨈 mix in the dough to make a round shape and steamed in a steaming pot for about 10 to 15 minutes it is possible to manufacture a honey cake.

The chopsticks used in the preparation of hotteok, dumplings or honey rice cake means hot rice cakes, dumplings or honey rice cakes that are commonly used. It may be a mixture such as powder, and in the case of light dango, for example, may be a mixture of sweet potato, chestnut, black sesame, honey and the like, and in the case of honey rice cake, it may be, for example, a mixture of sesame and sugar, but is not limited thereto. Depending on the desired material can be mixed and used.

According to another embodiment of the present invention, there are provided various types of rice cakes prepared from the premix, preferably Jijim rice cake, hot rice cake, dumpling or honey rice cake.

According to the present invention, not only limited to a specific type of rice cake, but a multi-purpose rice cake premix which can easily make and eat two or more kinds of rice cakes through one premix is provided, and when using the premix, any specific type of rice cake is prepared. You don't need a special container for cooking, and you can cook a pan, steamer, or other pot that you can boil, so that you can cook rice cake sold in a specialty store or on the market at home using pre-mixed rice cake at home. In addition, it is possible to improve the workability and save time in making rice cakes of consumers, and at the same time, make various kinds of rice cakes at home and eat easily.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are intended to illustrate the present invention, but the scope of the present invention is not limited by them in any way.

Example  1-4.

According to the average particle size (μm) of the various rice flour purchased from Myeongje Flour, premix compositions, dough and rice cakes were made according to the mixing ratio of Table 1 for each average particle size as follows.

Example 1: 20-30 um

Example 2: 40-70 um

Example 3: 90-110 um

Example 4: 190-210 um

Optimal compounding ratio used for particle size test ingredient Mixing ratio Weight ratio Weight range Rice Flour 30 100 100 Glutinous Rice Flour (Wonwoo Tech) 10 33 5-100 Tapioca modified starch (Samyang Genex) 31 103 30-150 Waxy Corn Modified Starch (Samyang Genex) 5 17 1 to 80 Soybean oil (Samyang Corporation) 5 17 1-50 Powder maintenance (Samyang Corporation) 10 33 1-40 Thickener (HPMC, Samsung Fine Chemical) 2 7 1 to 10 Gluten (Younglim Chemical) 7 12 5 to 30 system 100

Test Example  1. Quality Characteristics of Rice Cakes by Size of Rice Flour

After adding water to the blend of Examples 1 to 4 by weight 70% by weight based on the total weight of the blend to prepare a dough and rice cake, the quality characteristics of the prepared dough and rice cake were investigated and shown in Tables 2 and 3 below. .

First, the elasticity of the dough according to the grain size of the rice flour was measured three times using a texture analyzer (TA-XT2i, Stable micro system) (pre-test 1.5mm / sec, test speed 1.5mm / sec, post speed) 1.5 mm / sec probe). The hardness of the dough was measured based on the force applied during pressing through the analysis of hardness, and the softness in the dough through the analysis of chewiness, which additionally affected the softness of the dough. Was measured, and the unit was expressed as weight (g) applied per unit area.

The high value of firmness through the texture analyzer indicates that the dough has a high physical property, and the value of chewability is an auxiliary factor of the firmness. A high value indicates a tough property of the dough.

Sensory evaluation was carried out by 50 members (25 males and 25 females) in their 30s and 40s, and each item was evaluated by the 5-point method, and the average value was calculated. The evaluation value indicates that the higher the score is "good", the lower the score is "bad".

Rice Texture Analysis (TA) Measurements Classification / Average Particle Size Number of times Example 1
20 ~ 30 um Example 2
40-70 um Example 3
90-110 um Example 4
190-210 um Hardness One 210.74 332.53 410.93 578.32 2 212.49 328.24 398.77 520.93 3 245.93 321.89 401.84 552.34 Average 223.05 327.55 403.84 550.53 Chewiness One 436.89 271.80 373.40 319.43 2 468.09 266.70 329.83 334.43 3 411.53 278.90 329.04 309.32 Average 438.83 272.47 344.09 321.06

Sensory Test Results by Rice Size Evaluation Item / Average Particle Size 20 ~ 30 um 40-70 um 90-110 um 190-210 um Chewy symbol 3.2 3.7 3.5 2.8 Smooth symbol 3.0 3.8 3.3 3.3 Symbol of overall taste 3.1 3.8 3.5 3.3

As shown in Table 2 and Table 3, it can be seen that the premixes of Examples 1 to 4 exhibit overall soft physical properties, and when the elasticity of the dough according to the grain size of rice flour is examined, Examples 1 and 2 having a small particle size It could be confirmed that the premixed dough has more soft physical properties. However, in the case of Example 1 (20-30um) having the smallest particle size, the dough was relatively tough because the chewiness was the highest. It was confirmed that the best properties were not known. The premix of Example 2 obtained the highest scores in all items including chewyness and softness in the sensory evaluation. Next, the premix dough of Example 3 having a particle size of 90 to 110 um obtained a high score.

Example  5 and 6, Comparative Example  1 and 2.

In order to find out the optimum composition ratio of rice flour and glutinous rice flour to give an optimum chewy texture and a soft texture, according to the blending ratio of Table 4, a premix formulation was prepared. Rice flour used a particle size of 40 ~ 70um.

Premix Formulation Table (Unit: wt%) division Comparative Example 1 Example 5 Example 6 Comparative Example 2 Rice Flour 40 30 20 10 Glutinous Rice Flour (Wonwoo Tech) 0 10 20 30 Tapioca modified starch (Samyang Genex) 31 31 31 31 Waxy Corn Modified Starch (Samyang Genex) 5 5 5 5 Powder maintenance (Samyang Corporation) 10 10 10 10 Soybean oil (Samyang Corporation) 5 5 5 5 Thickener (HPMC, Samsung Fine Chemical) 2 2 2 2 Gluten (Younglim Chemical) 7 7 7 7 system 100 100 100 100

Test Example  2. Investigation of Quality Characteristics of Rice Cakes According to Composition Ratio of Rice Flour and Glutinous Rice Flour

After adding 70% by weight of water to the blend of Examples 5, 6 and Comparative Examples 1, 2 to prepare a dough, the texture of the dough according to the composition ratio of rice flour and glutinous rice flour texture analyzer (TA-XT2i, Stable micro system G) was measured in the same manner as in Test Example 1.

Hardness and chewiness values according to the premix formulation (unit: g) division Number of times Comparative Example 1 Example 5 Example 6 Comparative Example 2 Hardness One 378.98 332.53 364.64 150.73 2 368.69 328.24 355.42 189.32 3 399.85 321.89 385.56 178.23 Average 382.50 327.55 368.54 172.76 Chewiness One 132.56 271.80 314.65 339.72 2 122.54 266.70 312.23 313.87 3 130.84 278.90 317.87 344.74 Average 128.64 272.47 314.91 332.66

Sensory evaluation after manufacturing Evaluation item Comparative Example 1 Example 5 Example 6 Comparative Example 2 Chewy symbol 3 3.8 3.5 3.5 Smooth symbol 2.7 3.6 3.4 2.4 Symbol of overall taste 2.7 3.9 3.6 3.0

As shown in Table 5 and Table 6, when no glutinous rice flour is used, as in Comparative Example 1, the firmness is the highest and the chewability is the lowest, so that the dough is hard and the texture of the rice cake requires soft texture and viscosity. It was found not to be suitable. On the other hand, when the glutinous rice powder is included in excess of the rice flour, the firmness is the lowest and the chewability is the highest, it can be seen that there is a problem that the texture becomes tough due to the excessive adhesiveness of the dough.

On the other hand, Example 5 and Example 6 prepared by including the composition ratio of rice flour and glutinous rice powder in 30: 10% by weight or 20: 20% by weight, respectively, showed the appropriate firmness and chewability, and the texture was soft and chewy but not chewy. It could be confirmed that can be obtained.

Test Example  3. On the quantity of singer  Investigation of Quality Characteristics of Rice Cakes

Based on the optimum blend of Example 5, the value of the hardness (hardness) and chewiness according to the amount of added hydrous to the mass of the formulation is measured in the same manner as in Test Example 1 and the sensory evaluation to determine the most suitable range of hydrophilicity Confirmed.

Comparison of Hardness and Chewiness according to the change of the amount of hydrolysis (wt%) to the mass of the compound (unit: g) division Number of times 30 wt% 40 wt% 50 wt% 60 wt% 70 wt% 80 wt% Hardness One 1634.52 1397.45 1043.82 768.31 450.92 189.43 2 1598.51 1311.83 998.32 734.20 431.84 177.90 3 1609.73 1353.29 1011.49 744.29 456.23 200.74 Average 1614.25 1354.19 1017.87 748.93 446.33 189.35 Chewiness One 1205.00 1097.76 812.82 631.74 490.43 208.32 2 1184.82 1023.96 821.96 611.90 472.94 200.70 3 1190.84 1076.91 832.74 623.61 489.50 182.04 Average 1193.55 1066.21 822.50 622.41 484.29 197.02

Sensory Evaluation of Rice Cakes Prepared by Differences in Water Content Evaluation item 30 wt% 40 wt% 50 wt% 60 wt% 70 wt% 80 wt% Chewy symbol 3 3.2 3.3 3.7 3.8 3.6 Smooth symbol 2.7 3.0 3.5 3.5 3.7 3.5 Symbol of overall taste 2.7 3.1 3.4 3.7 3.9 3.4

As can be seen in Table 7, in the selection of the appropriate hardness and chewiness according to the change in the amount of water, when the amount of water is 30% by weight and 40% by weight of the formulation, the dough is too hard It was found that it is not suitable for producing a rice cake having a desirable texture, the degree of the dough in the range of 50 to 80% by weight relative to the weight of the formulation was found to be appropriately overall. Among them, especially when the amount of the hydrolyzate is 70% by weight, it was confirmed to have the most suitable firmness and chewable physical properties.

In addition, as shown in the sensory evaluation results of Table 8, the degree of acceptability when the amount of water is 70% by weight was found to be the highest in all aspects including chewyness and softness.

Comparative Example  3. Existing Hotteok Premix

Dough and Jijim Tteok were prepared using a commercial hot cake premix (Samyang Co., Ltd.).

Specifically, the dough was added by adding 70% by weight of water to 100 g of the premix, and the dough was sliced in an appropriate amount in a frying pan. Therefore, it was difficult to realize the chewy texture unique to rice cakes. Therefore, it was confirmed that the rice cake was not suitable for the production of other types of rice cakes such as jijimdok.

Example  7. Jijim Tteok  Produce

70 g of water by weight was added to 100 g of the same mixture as in Example 5, and the dough was thinly peeled in an appropriate amount of oil into a frying pan to prepare a pancake. It was possible to produce jijimdeok of chewy and soft texture.

Example  8. Hotteok manufacture

70 g of water by weight was added to 100 g of the same composition as in Example 5, kneading was carried out, the kneaded mixture was put in the middle, and baked in a low heat frying pan.

Example  9. dumpling manufacture

100 g of the same composition as in Example 5, 70% by weight of water was added to the dough, knead the dough into a round shape, and then boiled in boiled water for 5 to 10 minutes, and then squeezed with red bean paste on the outside. It was possible to produce dumplings with a soft texture.

Example  10. Honey rice cake

100 g of the same composition as in Example 5, 70% by weight of water was added to the dough, kneaded in the dough, making a round shape, and steamed for 10 to 15 minutes in a home steamer to produce a chewy and soft texture Was possible.

Claims (11)

100 parts by weight of rice powder having an average particle size of 40 to 70um, 30 to 150 parts by weight of tapioca modified starch, 5 to 100 parts by weight of glutinous rice powder, 1 to 40 parts by weight of powdered oil, 1 to 80 parts by weight of modified starch excluding tapioca modified starch , 1 to 50 parts by weight of soybean oil, 1 to 30 parts by weight of thickener, and 1 to 50 parts by weight of gluten,
Premix suitable for cooking, steaming or boiled.
delete The method of claim 1,
The content of the tapioca modified starch is 50 to 130 parts by weight based on 100 parts by weight of rice flour premix.
The method of claim 1,
The modified starch except for the tapioca modified starch is one or more modified starches selected from the group consisting of potato starch, wheat starch, waxy corn starch, corn starch, rice starch and glutinous rice starch.
The method of claim 1,
The modified starch except for the tapioca modified starch and the tapioca modified starch is each independently selected from the group consisting of acetylated starch, etherified starch, and esterified starch.
The method of claim 5,
The tapioca modified starch is an etherified starch of tapioca, and the modified starch except for the tapioca modified starch is potato starch, wheat starch, waxy corn starch, corn starch, rice starch, and glutinous rice starch. The prestar, which is the starch.
The dough comprising a premix of any one of claims 1 and 3 to 6, and 50 to 80% by weight of water relative to the weight of the premix.
The method of claim 7, wherein
The dough is a dough for making Jijim, hotteok, dumplings, or honey rice cake.
Preparing a premix of any one of claims 1 and 3 to 6;
Preparing a dough by mixing 50 to 80% by weight of water with respect to the premix and the premix weight; And
Cooking, steaming or boiling the dough
Rice cake manufacturing method comprising a.
10. The method of claim 9,
The rice cake is a jijimdeok, hotteok, dumpling, or honey rice cake manufacturing method
A rice cake which is Jiji rice cake, hotteok, dumpling, or honey rice cake prepared from the premix of any one of claims 1 and 3 to 6.