KR101585188B1 - Method For Manufacturing Dried Persimmon Rice Cake Containing Ripe Persimmon - Google Patents

Abstract

The present invention relates to a method for preparing dried persimmon rice cakes including ripe persimmon. More specifically, the method includes: a liquid ripe persimmon base of the dried persimmon rice cakes by using the ripe persimmon, prickly pear powder, and sweet pumpkin powder; preparing powder base of the dried persimmon rice cakes by grinding dried persimmon by using a grinder twice; and mixing the liquid ripe persimmon base, powder base, glutinous rice flour, and rice flour to prepared a dried persimmon rice cake dough; preparing the dried persimmon rice cake filling by mixing dried persimmon bits, the liquid ripe persimmon base, boiled green beans, and walnuts; and filling in the dried persimmon rice cake dough to complete the dried persimmon rice cakes.

Description

Technical Field [0001] The present invention relates to a method of manufacturing dried persimmon rice cakes containing a red pepper,

The present invention relates to a process for preparing a dried persimmon cake containing hopsi, and more particularly, to a process for producing a dried persimmon cake of horsetail rice cake using a horsetail, a perennial plant powder and a squash powder,

Preparing a powder base of dried persimmon cake by crushing a dried persimmon of persimmon through a first and second stages using a pulverizer;

Preparing a dried persimmon cake paste by mixing the liquid base of the dried persimmon cake, the powder base, the glutinous rice flour and / or the rice flour;

Preparing persimmon rice cakes by mixing persimmon, hot red liquid base, boiled mung bean, and walnut;

And filling the dried persimmon cake dough with a dried persimmon cake to complete a dried persimmon cake. The present invention also relates to a method for producing dried persimmon cake containing Hongxia.

Persimmon is divided into persimmon and persimmon. Feeling is subdivided into complete feeling, incomplete feeling, incomplete persimmon.

It is because the deceleration contains a tannin component called diosphrin. Because this ingredient is water-soluble (water-soluble), it mixes with saliva in the mouth and dissolves to give a bitter taste. The elimination of this bitter taste is called de-picking. There is a natural way to get rid of the bitter taste, to store it so that it becomes flaky and sweet, and artificially eliminate the bitter taste. Anthropogenic methods include hot tap dehydration, alcohol dephosphorization, gas dehydration, freeze dehydration, etc., which are traditionally introduced in farmhouses. In this case, the depolarization only changes the water-soluble tannin component to insoluble (insoluble) and does not remove the tannin component.

In addition, Hongshi is the name given to the side of red color of persimmon, and the name is the name of the texture in the sense that it is soft and soft, and the dried persimmon is peeled off before thinly peeled, , Strings, etc., and hang in a well-ventilated place where it is sunny. When the moisture is about 1/3 dry, remove the seeds from the seeds, dry them and dry them again. Wrap them in a straw and put them in a box. When the moisture is completely dried, the surface of glucose (glucose) is formed on the surface. Once dried, put it in a box and seal it, it becomes a dried persimmon.

Hongsi is rich in vitamins and minerals, so it is good for skin beauty. Hongshi contains 10 times higher vitamin C than apples, so it is effective in preventing colds. Vitamin A is also abundant and it is good for eye health. Hongxi is rich in beta-carotene. Beta-carotene plays an important role in the body's physiological activity and is a nutritional component that prevents aging and has excellent anti-cancer activity. Beta carotene contained in Hongxi is 139mg per 100g, which is 13 times that of peach and twice that of melon.

Hongshi is also effective against cancer. Hongsi is rich in tannin, which is known to be effective in preventing cancer by lowering blood pressure and detoxifying bacteria and toxins. Tannins are very good for hangovers by delaying the absorption of alcohol and eliminating gastroenteritis.

In addition, the fruit rich in nutritional components contains 14 g of sugar per 100 g, 30 μg of vitamin A, 40 to 60 mg of vitamin C, 13 mg of calcium and 600 mg of protein, If the sugar is 4 times, Vitamin A is 7 times, vitamin C is 1.5 times more health food.

 Based on 100g nutrients ingredient Carbohydrate
g Fiber
g protein
g iron
g Ash
g calcium
mg potassium
mg Vitamin A
Mu gRE Vitamin B1
mg Vitamin C
mg Other
g Persimmon 63.2 17.7 2.2 1.3 1.5 28.0 736.0 31.0   0.02   4.0 13.8

Source: Korean Food and Nutrition

Conventional rice cake manufacturing methods have a problem of causing nutrient imbalance in using only grain powder. In addition, the desire to respond to the preferences of modern people who favor healthy and healthy foods while seeking the improvement of nutrients and new forms of taste has been studied. One way to solve this problem is to use foods rich in vitamins and nutrients rich in vitamins or to improve flavor and texture by preparing dried rice cakes containing dried persimmons by mixing dried persimmons in rice cakes, The development of the rice cake product which made the rice cakes and processed it with the fatigue was done successively. Korean Patent Laid-Open No. 10-2012-0009023 discloses a method for producing a red hot pepper paste by using a red hot pepper and a red hot pepper sauce, and a red hot pepper paste prepared thereby. Korean Patent No. 10-1026102 discloses a method for producing a red hot pepper paste, A method of manufacturing walnut confectionery added with red pepper flour and red pepper flour added with red flour puree, which is different from the conventional walnut confection, while improving the taste by adding red flour puree. Korean Patent Laid-Open Publication No. 2002-0066903 discloses a method of preparing red rice cake by adding water and sugar (syrup) to rice flour or glutinous rice flour or a mixture thereof using a thinning of persimmon (flesh portion) or a skin portion Lt; / RTI > This is due to the problem of storage stability at the time of excessive shipment of persimmon, the feeling of being unable to be commercialized during shelf life and storage, and the surplus agricultural perspiration such as a muffle during manufacturing of persimmon sauce, It has a disadvantage that it can not appreciate the flavor and texture of Hongshi or dried persimmon.

In addition, Korean Patent Laid-Open No. 10-2007-0045167 has proposed a method of manufacturing a foodstuff in which rice flakes and half-carvings are packed inside the rice cake. Since this method is made of the hongsi and the half body sculpture inside the rice cake, the moisture of the hongsi or the half body is evaporated, and the rice cake is easily dried and the processing form is deformed.

Korean Patent Laid-Open No. 10-2014-0026025, which is a Korean Patent Application No. 10-2014-0026025, and a method for producing the same, is characterized in that the water content of the rice cakes can be maintained by applying the aloe gel to one side of the rice cakes, This is an advantage. However, in the prior art are compared may be, or glutinous rice cake creates a glutinous rice cake small as hongsi or persimmon processing this fatigue glutinous rice cake, a rice cake, including persimmon, each heterogeneous simgam the glutinous rice cake blood and hongsi or two components of the persimmon, the present invention It is different in that it is possible to taste the dried persimmon cake, persimmon melts and dried persimmons with persimmons at the same time.

The problem to be solved by the present invention is that, when kneading glutinous rice flour and hongsi flour for making dried persimmon rice cake using hongsu and dried persimmon, the dough is stretched and the color changes. The present invention solves the problem of discoloration of the dough and the deformation of the appearance of the rice cake, and also fills the dried persimmon mushroom mixed with persimmon juice, red liquor base, boiled mung bean, and walnut to improve the texture, flavor and color And to provide dried persimmon rice cake which is nutritious while seeking a new type of taste.

Unlike other fruits that can be eaten throughout the year by storing summer fruits in the winter due to the development of agricultural technology or keeping them in a low temperature warehouse with hard flesh, Hongshi is a fruit that is harvested in the fall and is soft and soft In addition, it was not possible to develop a product with the same condition as Hongshi because the ingredient of Hongshi decomposed the stickiness of the dough rice cake and the dough was dripped. Thus, the above problem was solved by heating the hongshi slowly by not mixing the hongsi with the glutinous rice flour or the rice flour.

In addition, since the color of the hongsi was changed during the heating process, the color of the hongsi was maintained by adding the amber powder and the bacillus powder.

First of all, I put boiled pumpkin powder and Baekjuncho powder into boiling water with Hongshi and sugar, and realized the color of Hongshi. We cut and dried the dried persimmon of high sugar content to enhance the texture and sugariness of dried persimmons. As a result, it was able to complete the hongsi liquid base which had a good taste and flavor.

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

The present invention relates to a process for preparing a dried persimmon cake containing hopsi, and more particularly, to a process for producing a dried persimmon cake of horsetail rice cake using a horsetail, a perennial plant powder and a squash powder,

Preparing a powder base of dried persimmon cake by crushing a dried persimmon of persimmon through a first and second stages using a pulverizer;

Preparing a dried persimmon cake dough by mixing the finished liquid base of dried persimmon cake, powder base, glutinous rice flour and / or rice flour;

Preparing persimmon rice cakes by mixing persimmon, hot red liquid base, boiled mung bean, and walnut;

And filling the kneaded product with a dried persimmon mushroom to complete a dried persimmon rice cakes. BACKGROUND OF THE INVENTION

As described above, the present invention is a dried persimmon rice cake which can simultaneously taste the taste of Hongsu and dried persimmon using Hongxi and dried persimmon. In order to utilize the color of Hongxi, a mixture of Hongxia, Dried powder is pulverized to prepare a powder base, and a mixture of glutinous rice flour and / or rice flour is mixed with a cow made by mixing persimmon, Hongsi liquid base, boiled mung bean and walnut, It is expected that it will be possible to make dried rice cake and dried persimmon cake which can enjoy the texture and flavor of Hongsu and dried persimmon at the same time and nutritionally excellent health food.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, this is for the purpose of illustrating the present invention in detail and the scope of the present invention is not limited thereto.

I) making a hosiery base for use in dried persimmons;

5 to 15 parts by weight of a perennial plant powder, 10 to 30 parts by weight of a pumpkin powder and 10 to 30 parts by weight of sugar are added to 100 parts by weight of Hongxia and heated at 85 to 100 ° C for 2 to 4 hours. After the heating is completed, the liquid material is extracted using a 50 to 100 mesh mesh. The extracted liquid was homogenized using a blender to prepare a liquid phase base.

The hongsi which is used in the above can be produced in Korea, such as Qingdao Banshi, Floyu, An East River, Hengyong Banshi, Flower Flower, Dongcheng City, Sancheong Danseong City, and Sangju Danshi. Use Banshee. In order to prevent this, when 5 to 15 parts by weight of pink perennial powder and 10 to 30 parts by weight of yellow squash powder are added to 100 parts by weight of Hongxi, , An orange-red liquid state liquid product could be produced. In this case, when the powder is less than 5 parts by weight, the amount of the powder is too small There is a slight problem, and when it exceeds 15 parts by weight, a dark color such as purple appears. Preferably 8 to 12 parts by weight. In addition, when the pumpkin powder is less than 10 parts by weight, the amount of yellow is less than that of the perennial plant powder, and the color of the pink series is higher than that of the pumpkin powder. When the amount is more than 30 parts by weight, the color of the yellow series is strong. And preferably 15 to 25 parts by weight.

Ii) making a powder base for use in dried persimmons;

After removing the husks of the persimmon, cut thinly and dry naturally until the moisture becomes less than 30%. The dried feeling is put into a mechanical dryer and dried to a moisture content of less than 5%. The powdery base of dried persimmon cake was prepared by the first pulverization step with 50 mesh to 100 mesh using a dry grinder and the second pulverization step with a dry grinder at 110 mesh to 200 mesh. Sensibility that is used in powder base can be produced in Korea, such as Qingdao Banshi, Floating, An East River, Qingyuan Banshi, Flower, Qianzhi, Sancheong Dansheng, Sangju Danshi. When dried moisture was less than 5%, the pulverization was easy.

Iii) making a dried persimmon cake dough using a liquid base and a persimmon powder base;

Glutinous rice and / or rice are soaked in water for 3 to 5 hours and then dehydrated. 13 to 20 parts by weight of a liquid base, 2 to 10 parts by weight of a powdered base, and 1 to 2 parts by weight of salt are added to 100 parts by weight of glutinous rice and / or rice, and the mixture is firstly pulverized at 50 to 100mesh using a pulverizer. Firstly ground the glutinous rice and / or the rice flour into a second mill at 110-200 mesh using a pulverizer. 3 to 6 parts by weight of sugar and 1 to 3 parts by weight of wheat flour were added to a stirrer and the mixture was heated at 100 to 150 ° C for 20 minutes to 35 minutes to knead the kneaded product with respect to 100 parts by weight of the ground rice flour and / . The finished dough is cooled in a cooler at 0 ~ 10 ℃ for 2 ~ 4 hours to lower the temperature of the dough to 20 ~ 30 ℃. The glutinous rice and the rice to be used in the kneaded product have advantages and disadvantages. The glutinous rice has the advantage of being chewy, but it has a disadvantage that it is stretched when it is formed. In case of rice, it has a merit that it does not elongate, . When glutinous rice is mixed with rice, the disadvantages of the two ingredients are complemented and the advantages are taken to complement each other. The mixing ratio of glutinous rice: rice is preferably 7: 9: 1 ~ 3. In the case of the blending ratio of 13 to 20 parts by weight of the liquid base and 2 to 10 parts by weight of the powder base with respect to 100 parts by weight of glutinous rice and / or rice, when the liquid base is less than 13 parts by weight, If it exceeds the above range, the kneaded water is damaged. More preferably 15 to 17 parts by weight, most preferably in terms of texture, appearance, sensibility, and taste. When the powder base is in the range of 2 to 10 parts by weight, a problem of kneading or cracking occurs. Preferably 4 to 8 parts by weight, most preferably in the sense of texture, sensibility and palatability of the powder.

Iv) preparing a dried persimmon rice cake by mixing persimmon, hongsi liquid base, boiled mung bean, and walnut;

After washing the mung bean, it is called water for 4 ~ 8 hours and boiled at 90 ~ 110 ℃ for 60 ~ 120 minutes. The mung bean was cooled to a temperature of 20 to 30 ° C, and 10 to 20 parts by weight of a red liquor base, 5 to 10 parts by weight of persimmon and 3 to 5 parts by weight of walnuts were added to 100 parts by weight of mung bean to prepare dried persimmon mushroom . The hosi liquid phase base represents the hosi liquid phase base prepared in the step i), and when it is 12 to 16 parts by weight, it is most preferable in terms of texture, functionality, and taste. Persimmon was the most preferred in the texture and taste of dried persimmon when it was dried to 15 ~ 30% moisture and was 3 ~ 8㎜ in length. Walnuts were most preferred when they had a size of 4 ~

(V) filling dried persimmon rice cakes with dried persimmon mushrooms to complete dried persimmon rice cakes;

Dried persimmon cake 20 to 40 parts by weight of capricot bean paste is filled with 100 parts by weight of water to form dried persimmon cake. 2 to 4 parts by weight of corn starch is applied to the molded persimmon cake to complete dried persimmon cake. According to the symbol, it is possible to apply Castella powder, black sugar powder, mung bean powder, soybean flour, bean paste, sliced dried persimmon and almond slices within the range of maintaining the texture of Hongshi and dried persimmon.

Examples and Comparative Examples

Example 1

10 parts by weight of the perennial herb powder, 15 parts by weight of the pumpkin powder and 20 parts by weight of sugar were added to 100 parts by weight of Hongxi and heated at 100 DEG C for 3 hours. After the heating is completed, the liquid material is separated using a 50 to 100 mesh mesh. The separated liquids were homogenized using a blender to prepare an orange - red liquid - phase base.

The senses were put in a washing machine, washed with water, and then the skin was removed. The skin was thinly cut and dried naturally until the water content became less than 30%, and then dried using a drier until the water content became less than 5%. The dried pulp was subjected to a primary pulverization step of 50 to 100 meshes using a dry pulverizer, and the pulverized primary pulverized powder was subjected to a second pulverization step using a dry pulverizer to prepare a pulverized powder having a size of 110 to 200 mesh.

Mixing ratio of glutinous rice and rice is 8: 2, and it is called water for 4 hours. To 100 parts by weight of the dehydrated glutinous rice and rice, 15 parts by weight of the flush liquid base, 5 parts by weight of the reduced powder base and 2 parts by weight of salt were added to a pulverizer and pulverized at 50 to 100 mesh. The mixture was again pulverized and pulverized to 110 ~ 200 mesh. 5 parts by weight of sugar and 2 parts by weight of wheat flour were added to a stirrer and kneaded at a temperature of 130 ° C for 30 minutes to prepare a kneaded product, based on 100 parts by weight of the ground rice flour and rice flour. The finished dough is cooled in a cooler adjusted to 5 캜 for 3 hours to lower the temperature of the dough to below 25 캜, and then prepared to make dried persimmon cake.

Dried persimmon mushroom consists of mung bean, the above-mentioned liquid phase base, persimmon and walnuts. First, the mung bean is washed and boiled for 6 hours at 100 ° C for 30 minutes. After cooling the mung bean to 20 ° C or lower, 15 parts by weight of the above red liquid base, 8 parts by weight of 3 to 8 mm of persimmon wheat, and 4 parts by weight of 4 to 10 mm of walnuts were mixed with 100 parts by weight of mung bean to prepare dried persimmon cake .

100 parts by weight of the dried persimmon dough cake prepared above was filled with 30 parts by weight of dried persimmon mushroom to form dried persimmon cake, and 2 parts by weight of corn starch was applied to complete dried persimmon cake.

Example 2

Dried persimmon cake was prepared in the same manner as in Example 1, except that the mixing ratio of the glutinous rice to the rice was 9: 1.

Example 3

Dried persimmon cake was prepared in the same manner as in Example 1 except that the mixing ratio of the glutinous rice and the rice was 7: 3.

Example 4

Dried persimmon cake was prepared in the same manner as in Example 1, except that 5 parts by weight of the perennial herb powder and 30 parts by weight of the pumpkin powder were used in 100 parts by weight of Hongsi liquid foundation.

Example 5

Dried persimmon cake was prepared in the same manner as in Example 1, except that 10 parts by weight of the perennial plant powder and 20 parts by weight of the pumpkin powder were used in 100 parts by weight of Hongxi liquid phase base.

Example 6

Dried persimmon cake was prepared in the same manner as in Example 1, except that 15 parts by weight of the perennial plant powder and 10 parts by weight of the pumpkin powder were used in 100 parts by weight of the red liquor base.

Example 7

Dried persimmon cake was prepared in the same manner as in Example 1, except that 20 parts by weight of the red base liquid base and 4 parts by weight of the reduced powder base were used for 100 parts by weight of glutinous rice and rice.

Example 8

Dried persimmon cake was prepared in the same manner as in Example 1 except that 13 parts by weight of the liquid base and 7 parts by weight of the reduced powder base were used for 100 parts by weight of glutinous rice and rice.

Example 9

Dried persimmon cake was prepared in the same manner as in Example 1, except that 15 parts by weight of the flocculant liquid base and 8 parts by weight of the reduced powder base were used for 100 parts by weight of glutinous rice and rice.

Example 10

Dried persimmon cake was prepared in the same manner as in Example 1, except that 10 parts by weight of the hosiery liquid base, 8 parts by weight of persimmon husk, and 5 parts by weight of walnuts were added to 100 parts by weight of mung bean,

Example 11

A dried persimmon rice cake was prepared in the same manner as in Example 1, except that 100 parts by weight of mung bean was added with 18 parts by weight of a red liquor base, 5 parts by weight of persimmon husk, and 3 parts by weight of walnuts.

Example 12

A dried persimmon rice cake was prepared in the same manner as in Example 1 except that 16 parts by weight of the hoshi liquid base, 6 parts by weight of persimmon husk, and 4 parts by weight of walnuts were added to 100 parts by weight of mung bean.

Example 13

Dried persimmon cake was prepared in the same manner as in Example 1, except that 20 parts by weight of dried persimmon mushroom was used for 100 parts by weight of dried persimmon cake dough.

Example 14

Dried persimmon cake was prepared in the same manner as in Example 1, except that 40 parts by weight of dried persimmon cake was used for 100 parts by weight of dried persimmon cake dough.

Comparative Example 1

Dried persimmon cake was prepared in the same manner as in Example 1, except that the liquid base alone was used.

Comparative Example 2

After mixing with 13kg of powdered rice flour, 3kg of maple rice flour and 4㎏ of tapioca flour, they are steamed and then mixed with 250g of egg starch, 250g of egg whites, 250g of aloe gel, 50g of salt and 50g of sugar to complete the dough Respectively. The dough was spread to a thickness of 3 mm, and then 40 g of the dough was cut and 2 g of aloe gel was evenly applied to the dough. It was finished by charging 60g of a croquet cake made of paehongsi with aloe gel applied. The finished cakes were packed and stored at -40 ° C with rapid freezing.

Comparative Example 3

The same procedure as in Comparative Example 2 was carried out except that the water content of 45% was used instead of Thoroughbred.

Experimental Example

Experimental Example 1

(Lightness), A (Red) and B (Yellow) values were measured using a color difference meter (Color and difference meter, Model No., CR-400 Minolta Co., And the results are shown in Table 2 below.

Color difference of dried persimmon cake of Examples and Comparative Examples division  L A B Example 1 54.48 16.37 17.64 Example 4 58.80 9.67 25.61 Example 5 58.04 14.17 19.42 Example 6 54.61 23.44 16.23 Comparative Example 1 52.28 11.83 27.46

As shown in Table 2, there was a change in the L value, which is the brightness value, according to the amount of Paekchecho powder and the pumpkin powder, and the value of A indicating red color and value B indicating yellow color vary depending on the amount of input.

As shown in Table 2, the L value, which is the lightness value, was increased as the addition amount of pumpkin was increased, and the A value indicating the red color was increased as the amount of Paekcho was increased.

In addition, the kneaded product of the present invention and the kneaded product of Comparative Example 1 using the mixture of Hongshi and Baekjuncho powder and the pumpkin powder showed that the L value and the A value decreased while the B value increased due to the change of color due to heating .

Experimental Example 2

For the rice cake prepared in Example 1-14 and Comparative Example 2-3, 20 panelists having a sensory test on the food-related field were evaluated on the score of color, flavor, texture, The results are shown in Table 3 below. The higher the color value, the closer to the color of Hongxi. The higher the value of flavor, the darker the Hongxi.

The sense of texture indicates the elasticity of the dough and the cohesiveness that indicates a chewy texture when chewed. The lower the value, the lower the strength of texture.

Also, in the general preference diagram, the higher the color and the smell, the better the texture, the better the elasticity, the cohesiveness and the chewiness, and the higher the numerical value, the higher the preference for each, so the higher the overall value, it means.

Sensory evaluation of dried persimmon cake Item color Flavor Texture Comprehensive preference map Example 1 8 8 8 8.0 Example 2 8 8 7 7.7 Example 3 8 8 6 7.3 Example 4 6 7 8 7.0 Example 5 6 7 8 7.0 Example 6 7 8 8 7.7 Example 7 8 9 8 8.3 Example 8 8 7 8 7.7 Example 9 8 8 8 8.0 Example 10 8 7 8 7.7 Example 11 8 8 8 8.0 Example 12 8 7 8 7.7 Example 13 8 8 6 7.3 Example 14 8 8 7 7.7 Comparative Example 2 4 7 6 5.7 Comparative Example 3 4 7 6 5.7

As a result of the functional test in Table 3, it was confirmed that the dried persimmon cake having the hosi liquid base and the cow containing 3 to 8 mm of persimmon flesh in the dough prepared by mixing the homogeneous kneaded mixture of the red liquid base of Examples 1 to 14 and the persimmon powder was compared The color, flavor, texture, and overall acceptability of the samples were higher than those of the samples of Examples 2 ~ 3.

The texture was high when the ratio of glutinous rice and rice was 8: 2, and was low when the ratio was 7: 3. In addition, there was a difference in the intensity of fragrance depending on the addition amount of redness, persimmon powder and persimmon.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art in light of the above teachings. You can change it.

Claims (7)

In the dried persimmon rice cake using Hongji and dried persimmons,
I) preparing a red liquid phase base of dried persimmon rice cakes using red raspberry, perennial root powder and pumpkin powder;
Ii) preparing a powder base of dried persimmon cake by pulverizing dried persimmons in a first and second order using a pulverizer;
Iii) preparing a dried persimmon cake dough by mixing the finished liquid base of the dried persimmon cake, the powder base, and the glutinous rice flour and / or the rice flour;
Iv) preparing a dried persimmon mushroom by mixing persimmon, hot red liquid base, boiled mung bean and walnut;
And v) filling the persimmon cake rice cake with dried persimmon mushroom to complete dried persimmon rice cake.
The method according to claim 1,
Wherein the composition of the hosing liquid phase base in step (i) is 5 to 10 parts by weight of the perennial plant powder and 10 to 30 parts by weight of the pumpkin powder in 100 parts by weight of the horseshoe.
The method according to claim 1,
Wherein the dried persimmon cake dough of step (iii) is 13-20 parts by weight of a red liquor base and 3-9 parts by weight of a red powder base, based on 100 parts by weight of glutinous rice and / or rice flour, .
The method of claim 3,
Wherein the dried persimmon cake dough of step (iii) is a mixture of glutinous rice and rice flour at a weight ratio of 8: 2.
The method according to claim 1,
Wherein the dried persimmon mushroom of step iv) is prepared by mixing persimmon, boiled liquid base, boiled mung bean, and walnut to prepare persimmon cooked rice cakes.
The method of claim 5,
Wherein the dried persimmon of the persimmon tteok in step iv) is 3 to 8 mm in length.
The method according to claim 1,
Preparation of dried persimmon rice cakes containing hongsi characterized by applying corn starch, castella powder, black powder, mung bean powder, soybean flour, bean powder, sliced persimmon and almond slices to dried persimmon cake prepared through steps i) to iv) Way.