KR101755119B1 - Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby - Google Patents

Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby Download PDF

Info

Publication number
KR101755119B1
KR101755119B1 KR1020150145847A KR20150145847A KR101755119B1 KR 101755119 B1 KR101755119 B1 KR 101755119B1 KR 1020150145847 A KR1020150145847 A KR 1020150145847A KR 20150145847 A KR20150145847 A KR 20150145847A KR 101755119 B1 KR101755119 B1 KR 101755119B1
Authority
KR
South Korea
Prior art keywords
rice
fermented
weight
parts
fermented rice
Prior art date
Application number
KR1020150145847A
Other languages
Korean (ko)
Other versions
KR20170046214A (en
Inventor
유종철
Original Assignee
농업회사법인 유한회사 무진장로컬푸드
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 농업회사법인 유한회사 무진장로컬푸드 filed Critical 농업회사법인 유한회사 무진장로컬푸드
Priority to KR1020150145847A priority Critical patent/KR101755119B1/en
Publication of KR20170046214A publication Critical patent/KR20170046214A/en
Application granted granted Critical
Publication of KR101755119B1 publication Critical patent/KR101755119B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Abstract

In the present invention, the fermented rice is firstly pulverized by water, and then the fermented rice is pulverized, and the boiled rice leaves, sugar, and salt water are added to the pulverized rice, and the fermented rice is mixed and aged. Next, water is added to the second milled mixture and kneaded. Then, the steamed fermentation easel is wrapped in the barrel, followed by freezing, followed by thawing, heating, cooling, and packaging to produce fermented rice ramie leaf cake.
According to the present invention, fermented rice flour and rice flour fermented rice flour are added to fermented rice flour and fermented soybean flour to prevent rice cake from hardening quickly and to keep rice cake for a long time. In addition, it is possible to provide fermented rice rice cake with high nutritional value and high flavor by containing rice leaves and eastern rice in rice cake.

Description

[0001] The present invention relates to a method for producing fermented rice ramie rice cake, and a fermented rice grain rice cake produced from the fermented rice rice fermented rice cake,
The present invention relates to a method for producing fermented rice mossy lahake and a fermented rice mash rice cake prepared therefrom. More specifically, the present invention relates to a method for pulverizing fermented rice, which comprises firstly pulverizing fermented rice, which is firstly pulverized and then pulverizing the fermented rice with boiled rice leaves, sugar, and salt water. Next, water is added to the second milled mixture and kneaded. Then, the steamed fermentation easel is wrapped in the barrel, followed by freezing, followed by thawing, heating, cooling, and packaging to produce fermented rice ramie leaf cake.
According to the present invention, fermented rice flour and rice flour fermented rice flour can be stored for a long time by adding fermented rice and fermented soybean flour, and the rice cake can be prevented from hardening rapidly. In addition, it is possible to provide fermented rice rice cake with high nutritional value and good flavor by containing rice husk and eastern rice.
Ramie Leaf Cake is made by boiling ramie leaves and mixing it with rice to make flour, steamed after boiling. The manufacturing method is to grind the ramie leaves and finely grind like the rice, finely grind the powder, pour hot water into the flour, knead it, then add beans, red beans, chestnuts, jujube, sesame It is steamed and made, and it is also called "matsuyo". It is a precious seasonal rice cake that can not be tasted unless it is seasonal. It has a chewy taste and it is favored in the southern part where many raisins are cultivated.
However, it is a perennial herb of perennial herbaceous perennial plant, and has a strong vitality. It is rich in dietary fiber and amino acid, rich in calcium, magnesium and potassium. Particularly, Containing 3041.1 mg, it is 48 times more than milk. In addition, the soft palm leaves have the effect of piercing the clogged blood vessels, are good for paralysis symptoms and dementia, and are excellent in antioxidant effect and are called 'blood purifying agents'.
On the other hand, rice cake is one of the traditional foods of our country. It is made of various kinds of wines and ingredients. It has various kinds of food, good taste and nutrition, and recently, various products such as rice cakes packed individually in small size suitable for modern people's easy life style To enhance the marketability of rice cakes.
As a prior art related to mossy leaf cake, Patent Document 1 discloses " a method of mixing green rice powder, boiled mossy leaf, and fresh green leaf in a pulverized rice flour to prepare a mixed rice flour by adding the water, salt and sugar to the mixed rice flour, Quot; green tea ramie rice cake " which is formed by molding blood and wrapping the inside with blood and steamed. In addition, Patent Document 2 discloses a "mossy leaf rice cake composition comprising salty rice flour instead of salt to be blended with rice flour and powdered rice flour mixed with rice flour and kneaded with rice flour, and a method for producing the same" . However, the above-mentioned patent documents merely utilize the nutrients contained in the green tea component or the salt or ingredients contained in the green tea by using green tea or green tea as the raw material of the green tea leaf, and the storage stability of the green tea leaf is not good.
In addition, Patent Document 3 discloses "a method of preparing rice mackerel which is prepared by mixing rice with rice at a ratio of 3: 7 and mixing with sugar, salt, and water at the ratio of 4: 7, followed by cooling and aging, And the shelf life of the rice cake is increased to about twice that of the rice cake, which is easy to store, but the storage stability is still unsatisfactory.
Therefore, the inventors of the present invention have conducted researches to solve these problems. As a result, the inventors of the present invention have completed the present invention by remarkably improving the storage stability of rice cakes by fermenting rice and eastern rice and then using them to produce rice cakes.
Korean Patent Publication No. 10-2015-0105782 (disclosed on September 18, 2015) Korean Registered Patent No. 10-0770763 (registered on October 22, 2007) Korean Patent Publication No. 10-2013-0055777 (published on February 29, 2013)
The present invention relates to a method for preparing fermented rice moss leaved rice cake, characterized in that fermented rice moss leaved rice cake is prepared by fermenting rice and eastern rice and then fermented rice moss leaved rice cake is remarkably improved in storage stability, I will do it.
1) Fermented rice 100 parts by weight: Lactic acid fermentation broth 5 parts by weight: Bacillus bacteria 4 parts by weight: Nuruk fungus 1 part by weight The fermented rice flour is prepared by fermenting at 38 ° C for 12 hours A fermented rice is firstly called water and then water is removed and pulverized by a first step; 2) A mixture of 8 parts by weight of boiled timorous leaves, 12 parts by weight of sugar, and 100 parts by weight of 10 to 12 w / v% brine was added to 100 parts by weight of the ground powder in the first step at a temperature of 1 to 5 ° C for 30 minutes to 1 hour A second step of grinding again; 3) adding 4 parts by weight of powder pulverized in the second step to a kneader, adding 10 parts by weight of purified water, and kneading the mixture; 4) After making the dough fat in the third step, the eastern part was dumped in water for 6 hours and then recovered. 100 parts by weight of the eastern part: 100 parts by weight of oligosaccharide: 40 parts by weight of bacillus bacteria: 10 parts by weight of the yeast mold, A fourth step of wrapping the fermented fermented eastern portion in the inside thereof to form rice cakes; 5) The rice cake prepared in the fourth step is frozen at -20 ° C for 5 hours, thawed for 30 minutes, steamed at 120-130 ° C for 20-30 minutes, cooled slowly at 15 ° C and packaged And a fifth step of preparing a fermented rice rice cake.
In addition, the present invention provides a fermented rice rice cake of the present invention, which is produced by the above process.
Other specific examples for implementing the present invention are included in the following detailed description.
The process for producing the fermented rice moss leopard according to the present invention and the fermented rice moss leopard prepared therefrom have the following effects.
First, fermented rice rice cake can be prepared which can remarkably improve the storage stability of rice cake and prevent the rice cake from hardening quickly by using fermented rice and eastern rice as a raw material.
Second, the fermented rice rice cake has remarkably improved shelf stability, and has a good taste and flavor, thus greatly improving the quality of the product.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing a process for producing a rice cake of fermented rice according to the present invention.
In order to accomplish the above object, the present invention provides a process for producing the fermented rice moss leopard and a fermented rice moss leopard prepared from the fermented rice moss leopard, which will be described in detail below with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted as it may obscure the subject matter of the present invention.
The fermented rice flour of the present invention is prepared by mixing 1) fermented rice, which is fermented at 38 ° C for 12 hours, in a ratio of 1 part by weight of rice flour: 5 parts by weight of lactic acid fermentation broth, 4 parts by weight of Bacillus fungus, A first step of removing the water after being called water and pulverizing the same with a powder; 2) A mixture of 8 parts by weight of boiled timorous leaves, 12 parts by weight of sugar, and 100 parts by weight of 10 to 12 w / v% brine was added to 100 parts by weight of the ground powder in the first step at a temperature of 1 to 5 ° C for 30 minutes to 1 hour A second step of grinding again; 3) adding 4 parts by weight of powder pulverized in the second step to a kneader, adding 10 parts by weight of purified water, and kneading the mixture; 4) After making the dough fat in the third step, the eastern part was dumped in water for 6 hours and then recovered. 100 parts by weight of the eastern part: 100 parts by weight of oligosaccharide: 40 parts by weight of bacillus bacteria: 10 parts by weight of the yeast mold, A fourth step of wrapping the fermented fermented eastern portion in the inside thereof to form rice cakes; 5) The rice cake prepared in the fourth step is frozen at -20 ° C for 5 hours, thawed for 30 minutes, steamed at 120-130 ° C for 20-30 minutes, cooled slowly at 15 ° C and packaged And a fifth step.
Hereinafter, the manufacturing method will be described in detail for each step.
First, the fermented rice is called water, and then the water is removed and pulverized into powder, which is a preparation step of the process for producing the fermented rice rice cake of the present invention.
The fermented rice can be obtained by mixing fermented rice at a ratio of 100 parts by weight of rice, 5 parts by weight of lactic acid fermentation broth, 4 parts by weight of Bacillus fungus, and 1 part by weight of koji mold and fermenting at 38 ° C for 12 hours.
The lactic acid fermentation broth fermented with Streptococcus thermophilus, a lactic acid bacterium, contains amino acid, lactic acid and the like, and commercially available products can be used in the present invention.
The Bacillus bacterium is a microorganism called Bacillus subtilis. It usually decomposes the protein in soybean when it is made into chungkukjang or doenjang. The normal Bacillus bacteria act vigorously at pH 7, which is a neutral state. In the present invention, a group consisting of Bacillus subtilis, Bacillus licheniformis, Bacillus toyoi, Bacillus coagulans and Bacillus polyfermenticus Lt; / RTI > In the present invention, commercially available freeze-dried products can be used.
The yeast mold used as the yeast is characterized in that any of yeast fungi (Aspergillus genus) and Hongkong germ (Genus Monascus) is selected or mixed. Preferably, one of the following is selected: Aspergillus oryzae, Aspergillus awamori var kawachii, Monascus ruber, Monascus purporeus, Two or more of them are mixed and inoculated. In addition, the Nuruk fungi can be used in the Korean Collection for Type Cultures, which is a recognized depository institution of Korea Biotechnology Research Institute.
After thoroughly washing the thus-obtained fermented rice, it is thoroughly soaked in water for 3 to 6 hours. Then, the water is removed, and the fermented rice without water is pulverized to a size of 200 to 300 탆 by a pulverizer.
In the second step, the powder ground in step 1 is mixed with boiled ramie leaves, sugar, and brine, aged and then pulverized again. Specifically, 100 parts by weight of the ground powder is mixed with 8 parts by weight of boiled ramie leaves, 12 parts by weight of sugar, and 100 parts by weight of 10 to 12 w / v% brine are thoroughly mixed to prepare a mixture, which can be aged at 1 to 5 ° C for 30 minutes to 1 hour. At this time, if the fermentation is aged at a temperature of less than 30 minutes at 1 ° C, the fermentation can not be sufficiently aged. On the contrary, if the fermentation broth is aged at 5 ° C for more than 1 hour, .
The leaves of boiled radish leaves are prepared by boiling the raw leaves in boiling water, and the leaves of radish leaves should be collected in the clean area around June to June. The harvested leaves are washed with high pressure to remove dust and contaminants, and 5 to 10 parts by weight of salt is added to 100 parts by weight of raw leaves and boiled in boiling water for 2 to 4 minutes. At this time, the addition of salt can improve the color of the ramie leaves and reduce the destruction of nutrients. The boiled ramie leaves can be dewatered by a hand press, or they can be dehydrated by a dehydrator. The ramie leaves that have been boiled and dehydrated can be used directly or thawed if necessary after cryopreservation at below -18 ℃.
However, the leaves of moss make clear the color of rice cakes and play a role of natural pigments. It not only lengthens the storage period of rice cakes, but also replenishes nutrients such as fat, fiber, calcium, iron, vitamin A and C, It increases the immunity of the human body, improves the digestive function, and contains a large amount of fibrin, which is good for diet.
Then, boiled rape seeds, sugar, and salt water are mixed at the same ratio as above, and aged. Then, the rice is further pulverized to a size of 250 μm or less using a pulverizer.
In the third step, the pulverized powder is put into a kneader, and then purified water is added to the pulverized powder. The purified water is mixed with 4 parts by weight: 10 parts by weight of the pulverized powder in the second step .
In the fourth step, in the third step, the dough is taken out to an appropriate size to make the bark, which is the outer shell of the rice cake, and then the steamed fermentation easel is put into the inside thereof to wrap the brewed meat to make rice cakes. For 6 hours, and then mixed at a ratio of 100 parts by weight of the eastern portion: 100 parts by weight of oligosaccharide: 40 parts by weight of bacillus bacteria: 10 parts by weight of the yeast mold, and fermented at 38 DEG C for 12 hours. In addition, various materials are used as rice cakes, but the present inventors have selected them by judging that the eastern beans harmonize the taste of rice cakes with the best taste by using various kinds of legumes. In particular, the eastern part is rich in protein and vitamins B1, B2, and B6, and it has a component that releases toxins, so it is good for fatty liver, has antiallergic, anti-inflammatory action, and is also known to help diet.
In the fifth step, the rice cake prepared in the fourth step is frozen and then thawed and heated, and then steamed, cooled and packaged. The rice cake thus prepared can be eaten immediately after being steamed. The rice cake is frozen in a refrigerator at -20 ° C for 5 hours, thawed in a steamer for 30 minutes, heated at 120 to 130 ° C for 20 to 30 minutes with steam It can also be eaten by slow cooling at 15 ℃ after steaming. At this time, if the condition of heating with steam is less than 20 minutes at 120 ° C, the rice cake will not be heated sufficiently and the taste will be lowered. If the temperature is more than 30 minutes at 130 ° C, the rice cake will be heated too much and become tasteless. The fermented rice moss leopard in this frozen state can keep the taste and aroma of rice cake for a long time.
Finally, the fermented rice rice cake prepared in the above can be packed in a suitable container and individually packaged into a finished product.
The present invention will be described in more detail with reference to the following examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited by the following examples.
1) 10kg of rice, 0.5kg of fermented lactic acid bacteria, 0.4kg of Bacillus bacteria, and 0.1kg of yeast mold were mixed well and fermented at 38 ℃ for 12 hours to obtain fermented rice, which was then dipped in water for 5 hours. And pulverized to a powder of 200 to 300 mu m.
2) Then, 10 kg of the pulverized fermented rice flour was mixed with 0.8 kg of boiled ramie leaves, 1.2 kg of sugar, and 10 L of 10 w / v% brine, and the mixture was aged at 4 캜 for 50 minutes and then pulverized by a pulverizer to obtain 200 to 300 탆 .
3) 10 kg of the pulverized powder was put into a kneader, 4 L of purified water was added, and the mixture was kneaded and then kneaded to a suitable size to make blood.
4) The eastern part was soaked in water for 6 hours, and then mixed with 10 kg of the eastern part, 10 kg of the oligosaccharide, 4 kg of Bacillus bacteria and 1 kg of the yeast fungus and fermented at 38 캜 for 12 hours to obtain a steamed fermentation easel. And wrapped it in the inside to make rice cakes.
0.4 kg of lactic acid fermentation broth, 0.5 kg of Bacillus sp. And 0.15 kg of koji mold were mixed in place of 0.5 kg of lactic acid fermentation broth, 0.4 kg of Bacillus germ, and 0.1 kg of koji mold in place of fermentation for 12 hours at 38 ° C And fermented at 35 ° C for 10 hours.
As compared with Example 1, 0.9 kg of ramie leaves, 1.1 kg of sugar, and 9 L of 10 w / v% brine were mixed instead of mixing 0.8 kg of ramie leaves, 1.2 kg of sugar and 10 L of 10 w / v% brine, Instead of aging for 50 minutes at 6 < 0 > C for 20 minutes, except that the rest was the same.
<Comparative Example>
Traditional rice cake was prepared by adding 10kg of rice flour, 2kg of boiled rice leaves, 3.2L of water, 150g of salt, and 160g of sugar.
Next, the following experiments were conducted to examine the preservation, color, flavor, degree of pungency, taste, and overall preference of the fermented rice moldy lychee according to Examples 1 to 3 and comparative examples.
<Experimental Example 1> Storage stability
In order to examine whether or not the preservability of the fermented rice moss leek rices could be increased, the number of general bacteria was measured after standing for 4 days at room temperature on the mossy leek prepared in Examples 1 and Comparative Examples. For the measurement of bacterial counts, samples of 5 g each were taken from 24 hr., 36 hr., 48 hr., And 60 hr., Respectively. The samples were transferred to a sterile homogenizer and mixed in 45 ml of 0.5% peptone solution for 100 sec. This solution was again diluted with 0.5% peptone solution and 0.1 ml of the diluted solution was plated on a plate count agar and incubated at 35 ° C. The results are shown in Table 1 below.
Figure 112017011959580-pat00001
[Table 1] From the above Table 1, it was confirmed that the preferred example 1 according to the present invention inhibits the growth of microorganisms because the number of bacteria present in the mossy lychee until the elapse of 60 hours is significantly lower than those of the examples 2 and 3 and the comparative examples. Therefore, the fermented rice rice cake of the present invention is excellent in antimicrobial activity, and thus the shelf life can be remarkably increased.
&Lt; Experimental Example 2 >
According to the test results of the fermented rice moss leopard cakes of Example 1 according to the present invention, the rice cakes did not harden even after 48 hours, whereas the moss leopard cakes according to Examples 2 and 3 and Comparative Examples had a hardening time It was confirmed that the surface hardening of Example 2 was delayed for 40 hours, Example 3: 38 hours, and Comparative Example 24 hours.
<Experimental Example 3> Sensory test
In the sensory test, rice cakes prepared by the methods described in Examples 1 to 3 and Comparative Examples were randomly arranged and then subjected to a blind test. The sensory test personnel consisted of 20 students, 10 ~ 40 students and workers. The sensory tests were rated as 5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad, [Table 2].
Results of sensory test
division Exterior flavor incense Overall likelihood
Example 1 4.4 4.5 4.6 4.5
Example 2 4.0 4.1 4.1 4.1
Example 3 3.9 4.0 4.2 4.0
Comparative Example 3.0 3.5 3.7 3.4
From Table 2, it was confirmed that the preferred example 1 according to the present invention is superior in terms of appearance, taste, flavor, and overall taste, which is the sensory evaluation of rice cakes in Examples 2 and 3 and Comparative Examples. Therefore, it is expected that the fermented rice rice cake of the present invention can improve the quality of the product.
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. It is to be understood that various changes and modifications may be made without departing from the scope of the appended claims.

Claims (7)

1) rice 100 parts by weight lactic acid fermentation broth 5 parts by weight bacillus 4 parts by weight koji mold 1 part by weight fermented fermented rice fermented at 38 ° C for 12 hours is poured into water, A first step; 2) A mixture of 8 parts by weight of boiled timorous leaves, 12 parts by weight of sugar, and 100 parts by weight of 10 to 12 w / v% brine was added to 100 parts by weight of the ground powder in the first step at a temperature of 1 to 5 ° C for 30 minutes to 1 hour A second step of grinding again; 3) adding 4 parts by weight of powder pulverized in the second step to a kneader, adding 10 parts by weight of purified water, and kneading the mixture; 4) After making the dough fat in the third step, the eastern part was dumped in water for 6 hours and then recovered. 100 parts by weight of the eastern part: 100 parts by weight of oligosaccharide: 40 parts by weight of bacillus bacteria: 10 parts by weight of the yeast mold, A fourth step of wrapping the fermented fermented eastern portion in the inside thereof to form rice cakes; 5) The rice cake prepared in the fourth step is frozen at -20 ° C for 5 hours, thawed for 30 minutes, steamed at 120 to 130 ° C for 20 to 30 minutes, cooled slowly at 15 ° C and packaged And a fifth step of preparing a fermented rice flour.
delete
delete
delete
delete
delete
A fermented rice grain rice cakes characterized by being produced according to claim 1.
KR1020150145847A 2015-10-20 2015-10-20 Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby KR101755119B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150145847A KR101755119B1 (en) 2015-10-20 2015-10-20 Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150145847A KR101755119B1 (en) 2015-10-20 2015-10-20 Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby

Publications (2)

Publication Number Publication Date
KR20170046214A KR20170046214A (en) 2017-05-02
KR101755119B1 true KR101755119B1 (en) 2017-07-12

Family

ID=58742565

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150145847A KR101755119B1 (en) 2015-10-20 2015-10-20 Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby

Country Status (1)

Country Link
KR (1) KR101755119B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190137223A (en) 2018-06-01 2019-12-11 (주)백년화편 Synurus Deltoides Cake with a Grain of Cooked Glutinous Rice Containing Red Bean Paste and Manufacturing Method Thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100770763B1 (en) * 2007-09-21 2007-10-26 주식회사 마뚜레수산 Ramie rice cake including salicornia herbacea and manufacture method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100770763B1 (en) * 2007-09-21 2007-10-26 주식회사 마뚜레수산 Ramie rice cake including salicornia herbacea and manufacture method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190137223A (en) 2018-06-01 2019-12-11 (주)백년화편 Synurus Deltoides Cake with a Grain of Cooked Glutinous Rice Containing Red Bean Paste and Manufacturing Method Thereof

Also Published As

Publication number Publication date
KR20170046214A (en) 2017-05-02

Similar Documents

Publication Publication Date Title
KR101386879B1 (en) Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food
KR102004293B1 (en) Manufacturing method for seasoning sauce and seasoning sauce manufactured by the same
KR100901254B1 (en) Manufacturing of instant Si-rae-gi
KR101370359B1 (en) Method for production of soybean paste comprising wormwood and soybean paste produced by using the same
KR102002337B1 (en) A manufacturing method of Cheong Kuk Jang having red ginseng paste
KR101278201B1 (en) Blackbean soksungjang containing fibrinolytic activities and antioxidant activities and the manufacturing method
KR101755119B1 (en) Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby
KR20170054361A (en) Fermented coffee bean having excellent antioxidant activity and preparation method thereof
KR101614142B1 (en) paste and manufacturing method thereof
KR101823088B1 (en) Method for manufacturing breads using lactic acid bacteria
KR101752571B1 (en) Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof
KR20140063263A (en) Fermented coffee enzyme composition, fermented coffee product and preparation method therof
KR101906246B1 (en) Method for producing fermented rice embryo using wild plants and aronia and fermented rice embryo produced by the same method
KR20160136575A (en) A manufacturing method of mixed dough using natural materials and a hotdog manufactured by the mixed dough
KR20160121807A (en) Milled grain fermentation by-products as a main component composition and the manufacturing method using this method of manufacturing a fermented food composition and the fermentation
KR101800082B1 (en) Method for Manufacturing Fermented Rice Cake Flavored with Mugwort And Fermented Rice Cake Flavored with Mugwort Manufactured Thereby
KR20150112435A (en) Fermented coffee bean having excellent antioxidant activity and preparation method thereof
KR101320162B1 (en) Preparation method of noodle composition comprising juice extraction of milk vetch
KR100907037B1 (en) A cultivation method of Ganoderma lucidum or Lentinus edodes containing green tea and food produced thereby
KR101762002B1 (en) Manufacturing method of vinegar using bean and vinegar manufactured thereby
KR100840725B1 (en) Preparing Method For Novel Soy Bean Paste
KR20170049101A (en) Preparation Method of the Fermentation Tea and Pills of Pine Needles, Ogalpi and Mulberry Leaves using Chestnut Shell
KR102307191B1 (en) Method for producing fermented garlic composition of lactic acid bacteria
KR101473638B1 (en) Mulberry paste and preparation method thereof
KR101931351B1 (en) Vacuum packing method for wet rice

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E90F Notification of reason for final refusal
E90F Notification of reason for final refusal
E701 Decision to grant or registration of patent right