KR101813545B1 - Doughnut type seolki preparing method - Google Patents

Abstract

The present invention relates to a doughnut-shaped steamed rice cake and a method for preparing the same. More specifically, the method for preparing a doughnut-shaped steamed rice cake comprises: (a) a step of washing and soaking rice in water; (b) a step of putting salt into the soaked rice and milling the same; (c) a step of putting water or milk into rice powder mixed with the salt and sieving the same; (d) a step of putting sugar into the sieved mixture and mixing the same; (e) a step of putting the mixture in which the sugar is mixed into a doughnut-shaped mold; and (f) a step of steaming the doughnut-shaped mold into which the mixture is inserted. According to the present invention, it is possible to provide a doughnut-shaped steamed rice cake with improved functionality, which can be enjoyed by all people including adult women, adult men and the elderly as well as children or adolescents. In addition, the aging of a steamed rice cake can be delayed to suppress degradation of the steamed rice cake in flavor and texture, thereby maintaining a soft steamed rice cake.

Description

 {DOUGHNUT TYPE SEOLKI PREPARING METHOD}

The present invention relates to a method for manufacturing a donut-shaped syrup, and more particularly, to a method for producing a donut-shaped syrup which is shaped into a donut shape to improve its functionality.

Generally, as the industrial society develops, adults who have social life spend a busy day, and the number of people who replace breakfast, which is the beginning of the day, with bread is increasing rapidly. In addition, the number of cases where bread is provided even as a snack for children is increasing.

However, bread is added with excessive sugar, butter, baking powder and various synthetic additives, and it causes obesity complication such as obesity, hypertension, and diabetes. Especially when an infant or a child over-consumes bread, This is serious.

Therefore, it is necessary to improve the eating habit in order to prevent obesity and obesity-related complications in advance. For example, it is necessary to consume rice cake, which is traditional Korean food rather than Western food bread.

On the other hand, rice cakes are generally preferred by middle - aged people. Therefore, it is necessary to improve the taste and texture of rice cakes to satisfy the preferences of children and adolescents.

Conventional rice cake is a traditional food which is made of glutinous rice or rice flour as its main ingredient. Its texture is not softer than bread, and rice cake is easily hardened by aging of rice starch.

Among them, sesame seeds are made by adding sugar, salt, and water to rice flour, and it is one of rice cakes that can be easily fed to young children because there is no material that young children avoid. However, these syrups are made of only rice flour, and unlike breads made from wheat flour, there is no gluten protein capable of capturing the air layer, so that they generally have a dense and solid structure. Therefore, the texture is hardened, and the drawback is that the degree of preference is not high. In addition, the shape is uniform in a rectangular parallelepiped, and its size is also large, which makes it difficult to ingest, and the texture of the top and bottom of the rice cake is also uneven.

In order to improve the disadvantages of such steepness, Korean Patent Registration No. 10-1111300 proposes a method of improving the texture and taste of saury and enhancing the shelf stability by adding wheat germ and low solids to rice flour.

Also, in Korean Patent No. 10-0869423, a method of improving the flavor and texture of sulgoki using walnuts and sorbitol has been proposed.

However, these prior arts did not sufficiently satisfy the preferences of children and adolescents, and the convenience of eating was not improved either.

KR 10-1111300 B1 KR 10-0869423 B1

Accordingly, an object of the present invention is to provide a dough-shaped dough of soft texture, which imparts a uniform texture to the entire dessert syrup and is easy to ingest, thereby improving the sensibility that can be enjoyed by both adults and elderly people Donut type syrup.

Another object of the present invention is to delay the aging of the syrup by increasing the particle size of the rice flour which is the main ingredient of the syrup.

Another object of the present invention is to improve the flavor of the sire, delay the aging, and improve nutrition by mixing various functional ingredients.

According to an aspect of the present invention, there is provided a donut-shaped syringe, comprising: rice flour; Salt; Sugar; And water or milk, wherein the form is in the form of a donut.

The donut-shaped sourdough is 1.0 to 3.0 cm in height, and the grain size of the rice flour is 30 to 60 mesh. The additive flour further includes a powder of the pulp, such as squash powder, sweet potato powder, black potato powder, sesame flour, , Cheese powder, cacao powder, green tea powder, bramble powder, strawberry powder, and banana powder.

The donut-shaped syrup may further comprise a cream layer formed on one of the outer surface, the middle and the middle layer of the syrup, wherein the cream layer comprises a sediment and a sub ingredient, wherein the ingredient is selected from the group consisting of squash, Cream, strawberry powder, beet flour, dark cover, fresh cream, white cover, green tea powder, banana powder, condensed milk, syrup, sugar and the like.

(B) adding and sifting salt to the so-called rice; and (c) mixing the salt with the salt. The method of manufacturing a donut-shaped syrup according to the present invention comprises the steps of: Adding water or milk to rice flour and sieving the mixture, (d) adding sugar to the sieved mixture and mixing the mixture, (e) putting the mixture containing sugar into a toroidal mold, and f) stirring the donut-shaped mold into which the mixture is introduced.

The step (c) comprises mixing rice flour mixed with the salt, adding water or milk, and sifting the rice flour, wherein the rice flour is selected from the group consisting of squash powder, sweet potato flour, black potato flour, sesame flour, soy flour, , Cheese powder, cacao powder, green tea powder, bramble powder, strawberry powder, and banana powder.

(g) further comprising the step of forming a cream layer on the steeped syrup, wherein the cream layer comprises a sediment and a sub ingredient, wherein the ingredient is selected from the group consisting of squash, blackberries, cream cheese, strawberry flour, White cover, green tea powder, and banana powder, and whipped cream, fresh cream, condensed milk, syrup, and sugar.

In the step (b), the grain size of the rice flour is 30 to 60mesh, and in step (e), the height of the donut-shaped mold is 1.0 to 3.0 cm.

According to the present invention, it is possible to provide a donut-type tablet having improved sensibility that can be enjoyed by both adults and children as well as children and adolescents.

In addition, it is possible to delay the aging of the sourdough, so that the flavor of the sourdough is deteriorated with time and the deterioration of the texture is suppressed, so that the soft sourdough can be maintained.

1 to 7 are photographs of a donut-shaped pot according to the present invention.
8 is a view showing a process for manufacturing a donut-shaped mold according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a sourdough with improved sensibility that can be enjoyed by both women and men as well as children and adolescents by manufacturing donut-shaped syrup.

That is, the shape of the conventional syrup is hexahedrons, the appearance of the syrup is not good, and the size of the syrup is not so good. In addition, there was a disadvantage that the texture was not uniform in the upper part, and the whole was uneven in the lower part.

Accordingly, the present invention provides a donut-shaped sour taste to improve the convenience of eating, to smooth out the texture of the entire sourdough, and to have a soft texture.

Hereinafter, the donut shape of the present invention will be described in detail.

The present invention is characterized in that it has a donut shape as shown in Figs. 1 to 7, and is a typical annular donut shape as shown in Figs. 1 to 7.

At this time, the height of the donut shape is preferably about 1.0 to 3.0 cm, and most preferably about 2.0 cm. When the height of the donut shape is too high, the texture of the bottom of the donut shape is uneven, And when it is too low, the morphological stability is deteriorated.

And, the donut-shaped syrup according to the present invention most basically comprises rice flour, salt, sugar and water or milk. Here, since the rice flour, salt, sugar and water are the basic materials of the sake, the explanation thereof is omitted. However, it is also possible to use milk instead of the above-mentioned water. When milk is used, not only the flavor of the syrup is improved, but also the texture is further softened. The mixing ratio of the above materials and the like will be described in detail in the production method to be described later.

Unlike the conventional rice flour, the rice flour is a thicker powder having a particle size of 30 to 60 mesh, more preferably 30 to 40 mesh. When the grain size of the rice flour is increased, an air layer between the rice flour is formed, As a matter of course, the contact area with air and moisture is reduced, and the aging speed is also delayed.

Further, the donut-shaped syrup further includes a material powder. The material powder has functionalities such as improving taste, color, nutrition, softening the texture, delaying aging and improving shelf life.

The above-mentioned material powder may be at least one selected from the group consisting of squash powder, sweet potato powder, black potato powder, sesame powder, soybean powder, nut powder, cheese powder, cacao powder, green tea powder, bran powder, strawberry powder and banana powder.

The pumpkin powder or sweet potato powder not only improves the color of the sourdough, improves the taste, but also is rich in various nutritional components and improves the storage stability of the sourdough due to the antioxidative action. In addition, the fiber of pumpkin and sweet potato has the effect of delaying the aging of the syrup and softening the texture.

In addition, black seeds powder, sesame powder, soybean flour, nuts powder, cheese powder and the like are abundant in the fat ingredients, thereby softening the texture of the sesame seeds, delaying aging, imparting various nutritional ingredients, and imparting a sweet flavor . The cheese powder may be at least one of sulfur powder and cheddar cheese powder, and the nuts may be at least one kind of powder such as peanuts, walnuts, and pistachios. .

In addition, green tea powder, cacao powder and the like are used for delaying the aging of the syrup using the coagulation property of the butter and the protein component, and the green tea powder contains a large amount of the tocopherol component, thereby improving the storage stability due to the antioxidative action. The green tea powder may be most preferably a horse powder.

The bramble powder, strawberry powder, banana powder and the like are used to enhance the flavor of the fruit to improve the flavor of the fruit, and to delay the aging through the antioxidant component of the fruit. At this time, the bramble powder, the strawberry powder, and the banana powder are lyophilized and then pulverized.

Here, the particle size of each of the above-mentioned raw material powders is not limited, it may be smaller than the particle size of the rice flour, and each material may be purchased and used on the market.

The donut-shaped syrup may further include a cream layer formed on one of the outer surface, the center and the middle layer of the syrup. If the cream layer is further included, the texture of the donut may be softer, The preference degree is increased.

At this time, the cream layer includes a sediment and a sub ingredient, and the sub ingredient includes any one material selected from among squash, black potato, cream cheese, strawberry powder, bit powder, dark cover, white cover, green tea powder, banana powder, Fresh cream, condensed milk, syrup and sugar are mixed together. More specifically, the cream layer may be any one of a layer of a pumpkin cream, a layer of black cream, a cream cheese layer, a strawberry cream layer, a bit cream layer, a dark covering cream layer, a white covering cream layer, a green tea cream layer, It is. It is also possible to use a red bean cream layer using a red bean paste without using a sediment.

Here, the material powder used for forming the donut and the material for forming the cream layer may be the same or different materials may be used. However, the present invention is not limited thereto.

As described above, the donut-type sourdough of the present invention as described above has not only superior functionality but also excellent aging delay and storage stability.

Hereinafter, a method of manufacturing a donut-shaped die according to the present invention will be described in detail with reference to FIG.

The method of manufacturing a donut-shaped syringe of the present invention comprises the steps of: (a) washing rice and soaking in water; (b) adding and sifting salt to the so-called rice; and (c) (D) adding and mixing sugar into the sieved mixture, (e) putting the mixture containing the sugar into a donut-shaped mold, (f) And melting the donut-shaped mold into which the mixture is introduced.

(a) Washing rice and calling it water.

First, rice is washed in water 2-3 times and then immersed in water. The rice may be any one selected from rice, brown rice, colored rice, barley, and glutinous rice, but most preferably, rice is used. The amount of the immersed water is sufficient as long as the rice is sufficiently immersed. Also, the temperature at which the rice is called is 15 to 25 DEG C and the time is about 4 to 12 hours.

When the rice is sufficiently dipped, the rice is removed and water is drained for about 1 to 2 hours.

(b) adding the salt to the so-called rice and milling it.

Next, salt is added to the above-mentioned rice and the rice is milled. At this time, the amount of the salt is about 1 to 2 parts by weight based on 100 parts by weight of the above-mentioned rice. The reason why the so-called rice is milled after the salt is added is because the salt is mixed evenly with the rice flour through milling.

At this time, as described above, the rice is milled at a particle size of 30 to 60 mesh, more preferably 30 to 40 mesh, for improving the texture and delaying the aging.

(c) Milled  The step of injecting water or milk into rice flour and sieving.

Then, water or milk is added to the milled rice flour and sieved. The water or milk is added in an amount of 12 to 17 parts by weight to 100 parts by weight of the milled rice flour, that is, the rice flour mixed with salt. In the present invention, the water or milk is used in an amount of 12 to 17 parts by weight because the texture of the dough can be improved if the content of liquid such as water or milk is high. If the liquid content is low, I can not. In addition, the water or milk is divided into two or three portions, and when water or milk is fed all at once, the rice flour is united with each other to form a lump, so that the texture of the seaweed becomes poor.

Then, sieving is performed 2-3 times using a sieve having a size of 30 to 60 mesh. By using only the above-mentioned rice flour having a particle size of 30 to 60mesh except 30 to 60mesh or larger rice flour, air enters between the milled rice flour, And make the structure better.

(d) Sermon  Adding sugar to the mixture and mixing.

Next, sugar is added to the sieved mixture and mixed. Here, the sugar is mixed in an amount of 10 to 14 parts by weight based on 100 parts by weight of the milled rice flour in the step (c) to increase the sugar content of the sour.

(e) mixing the sugar-blended mixture with Donut type In mold  Step of injecting.

Then, the mixture containing the sugar is put into a donut-shaped mold. Here, the toroidal mold may be in the form of a ring or a dome shape as described above, and the height of the lower end of the mold at the upper end is preferably 1 to 3 cm, more preferably 2 cm. And the material is made of silicon.

Conventionally, the height of the sulphate of the conventional sulla and the traditional sulla has a minimum of 4 ~ 10cm, and the upper layer has a crunchy texture, while the lower layer has a problem that water is formed due to the weight of the upper layer, Accordingly, the present invention limits the mold height of the donut-shaped mold to 1 to 3 cm so that such a problem does not occur.

On the other hand, the size of the mold is not limited, and it is appropriate that the mixture of 30 to 40 g per mold can be filled in consideration of easiness of eating.

(f) Donut type Mold Mature  step.

Next, the donut-shaped mold filled with the mixture is cooked by using a steamer. The steaming process is carried out for 25 to 30 minutes using a high-temperature heat treatment so that the temperature inside the steam-boiler becomes 100 ° C or higher, preferably 100-200 ° C.

As described above, the sourdough produced by the above-mentioned method has a good taste for male and female, especially young children, because the texture of the sourdough is smooth, uniform, easy to take and excellent in appearance.

Meanwhile, in the present invention, in order to further improve the nutritional property, texture, flavor, color sensation, delay in aging, shelf life, etc. of the donut-shaped syrup, a supplementary meal may be further used. That is, in step (c), 1 to 4 parts by weight of the raw material powder is mixed with 100 parts by weight of the salt-mixed rice flour, then water or milk is added and sieved. At this time, one or more of the following can be used as the above-mentioned material powders: pumpkin powder, sweet potato powder, black potato powder, sesame powder, soybean powder, nut powder, cheese powder, cacao powder, green tea powder, bran powder, strawberry powder and banana powder. The function of each of the above-mentioned raw material powders has been fully described above in the description of the foregoing, and a description thereof will be omitted.

Here, the particle size of each of the above-mentioned raw material powders is not limited, it may be smaller than the particle size of the rice flour, and each material may be purchased and used on the market.

The reason for mixing the above-mentioned material powders at 1 to 4 parts by weight is that the effect is insignificant when the material powders are less than 1 part by weight, and excessively exceeds 4 parts by weight, It is not good.

However, the fruit powder which produces sour taste such as bokbunja powder and strawberry powder can be toughened by the sour taste, and the acid can be neutralized by putting 1 to 2 parts by weight of soju together with fruit powder together.

Further, the present invention may further include the step (g) of forming a cream layer on the wheat germ after the step (f). Here, the cream layer can be formed in the form of bovine at the center of the dew, as well as at the outer surface of the dew, and the middle layer of the dew, that is, There is no limit to its location. In addition, the amount of the cream layer is not limited, and it is natural that the amount of the cream can be appropriately adjusted according to the taste of the consumer.

The cream layer includes a sediment and a sub ingredient, wherein the sub ingredient is selected from the group consisting of squash, black potato, cream cheese, strawberry powder, bit powder, dark cover, white cover, green tea powder and banana powder. Mix ingredients and whipping cream, fresh cream, condensed milk, syrup and sugar together. More specifically, one of the following can be used: a hard candy cream layer, a black sugar cream layer, a cheese cream layer, a strawberry cream layer, a dark covering cream layer, a white covering cream layer, a green tea cream layer, a banana cream layer, have.

The pumpkin cream layer of the cream layer is obtained by washing the bottom portion of the pumpkin with steamed steamed pumpkin and condensed milk. The pumpkin is then crushed and steamed for 15 to 30 minutes. Then, the skin is peeled, and the sediment is mixed. . At this time, the mixing ratio is 60 to 70 parts by weight of steamed pumpkin, 5 to 30 parts by weight of condensed milk, and the same amount of syrup can be replaced with the same amount of syrup, based on 100 parts by weight of the sediment.

The black cream cream layer is prepared by mixing the sediment and the black potato paste and then adjusting the viscosity with whipped cream whipped with sugar. Here, the whipping cream is used at a temperature of 0 to 10 ° C with stirring, and then whipped up to 90%. At this time, the mixing ratio is 30 to 50 parts by weight of the black sugar paste, 20 to 30 parts by weight of the whipped cream and 4 to 7 parts by weight of sugar, based on 100 parts by weight of the sediment. Any of the commercially available black sugar paste can be used .

The cheese cream layer is prepared by mixing sediment, cream cheese, whipped cream and sugar. At this time, the cream cheese is used in a state in which the cream cheese is sufficiently released by using a hand mixer, and the whipped cream is used in a state where the sugar is added and the whipped cream is added like the black hard cream cream. At this time, the mixing ratio is 40 to 60 parts by weight of cream cheese, 10 to 20 parts by weight of whipping cream, and 2 to 5 parts by weight of sugar relative to 100 parts by weight of the sediment.

The strawberry cream layer is prepared by mixing the sediment, cream cheese and strawberry flour. And you can mix more bitumen for color. At this time, the cream cheese is used in a fully released state using a hand mixer, and the mixing ratio thereof is 40 to 60 parts by weight of cream cheese, 1 to 2 parts by weight of strawberry powder, 0.1 to 0.5 parts by weight of wheat flour, Parts by weight.

The chocolate cream layer is prepared by mixing sediment, dark cover, cream, and sugar. The cream is heated to melt the dark cover and then mixed with sugar and sediment. At this time, a whipping cream can be used to adjust the viscosity. The mixing ratio is 30 to 40 parts by weight of dark coverings, 40 to 60 parts by weight of fresh cream, 3 to 7 parts by weight of sugar, and 1 to 5 parts by weight of whipped whipping cream if necessary.

The green tea cream layer is prepared by mixing sediment, white cover, fresh cream, green tea, and sugar. The whipped cream is heated to dissolve the white cover, and then mixed with sediment, sugar and green tea powder. At this time, the mixing ratio is 30 to 40 parts by weight of white coverings, 40 to 60 parts by weight of fresh cream, 1 to 3 parts by weight of green tea, and 3 to 7 parts by weight of sugar, based on 100 parts by weight of the sediments.

The banana cream layer is prepared by mixing sediment, cream cheese and banana powder. The cream cheese is sufficiently loosened by using a hand mixer, and then the sediment and banana powder are mixed therewith. The mixing ratio is 40 to 60 parts by weight of cream cheese and 2 to 4 parts by weight of banana powder with respect to 100 parts by weight of sediment. It is also natural that the color of the banana cream can be increased by using a little natural pigment.

Also, since the red bean cream layer using the red bean paste can be used without using the sediment, the red bean cream can be obtained by grinding the red bean paste and adjusting the viscosity with whipped cream.

Cream cheese, whipped cream, fresh cream, etc. used in the production of the cream can be used irrespective of the kind thereof, and strawberry powder, banana powder and the like are prepared by lyophilization and pulverization in the same manner as the above-described pulverization powder. And the kind of the above-mentioned bamboo is also irrelevant, but the best combination with the rice cake is the bamboo bamboo.

It is more advantageous in terms of form stability that the cream is prepared in advance and then used for refrigeration, and the cream can be stored frozen and thawed.

The donut type syrup produced by the above method has high nutritional value and high nutritional value and is excellent in flavor, texture and shape and thus exhibits excellent sensory properties. Therefore, It is suitable as a substitute for snacks and meals of the modern people that the elderly can like.

Meanwhile, in order to further enhance the shelf life of the present invention, an ascorbic fermentation solution containing anthocyanin, tannin, chlorogenic acid, neurochlorojenic acid, etc., which are indicators of various antioxidative activities, have.

The above fermented broth is prepared by washing and preparing the fermented broth by fermenting the fermented broth at 25 to 35 ° C. for 5 to 10 days after inoculating the fermented broth with 1 × 10 ⁴ to 1 × 10 ⁷ cfu of lactobacillus per 1 g of aronia .

The anthocyanin component of the fermentation broth of Aronia is basically present as a glycoside in the cell and exhibits red, blue, and purple. When hydrolyzed with acid, it is a water-soluble pigment divided into a red part and a sugar part, Antioxidant activity to eliminate active oxygen which causes the disease, antimutagenic action to inhibit the action of carcinogens, inhibition of change factors that cause cardiovascular diseases such as hypertension, arteriosclerosis and myocardial infarction, It has various effects such as prevention and treatment of fatty liver, liver cirrhosis and alcoholic liver disease by improving liver function, promotion of cerebral metabolism by promoting blood circulation, and prevention of dementia.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

First, the rice was washed with water 2-3 times, and then immersed in a 1: 2 weight ratio in 15 ° C water and called for 8 hours. Then, the so-called rice was drained for one hour. Next, 5 g of salt was added to 420 g of the rice called, and milled to about 30 mesh. Then, 70 g of water was added and sieved twice. Then, 50 g of sugar was added and mixed. Then, the mixture was filled into a ring-shaped donut-shaped mold having a height of 2 cm, and then the mixture was stirred for 25 minutes to complete a donut-shaped mold.

(Example 2)

The same procedure as in Example 1 was carried out except that 8 g of pumpkin powder was further mixed as a material powder when mixing sugar.

(Examples 3 to 8)

The same procedure as in Example 1 was carried out except that the compounding amounts were as shown in Table 1 below.

(G) of Examples 3 to 8, division Boiled rice Particle powder Salt Sugar water milk Example 3 420 12 5 50 63 - Example 4 420 15 3 50 63 - Example 5 420 8 5 46 60 - Example 6 420 8 5 50 - 70 Example 7 420 5 5 50 75 Example 8 420 15 5 46 60

In Example 3, 4 g of bramble powder and 4 g of strawberry powder were used as Example 1, 12 g of cheddar cheese powder and 3 g of sulfur cheese powder, Example 7 utilized banana powder.

(Examples 9 to 16)

A cream layer was formed in the middle layer of the donut in the same manner as in Examples 1 to 8. The cream of the cream layer was sequentially used in Examples 9 to 16, namely, red bean cream, pumpkin cream, black sesame cream, cheese cream, strawberry cream, chocolate cream, green tea cream and banana cream.

The red bean cream was prepared by mixing 20 g of whipped cream with 150 g of bean paste and 2 g of sugar.

The pumpkin cream was prepared by washing the pumpkin and steaming it in a steamer at 100 ° C for 20 minutes, removing the skin and crushing it, and then mixing 100 g of the prepared mashed pumpkin and 20 g of condensed milk.

The black sesame cream was prepared by mixing 120 g of black currant juice, 50 g of black paste, 30 g of whipping cream and 5 g of sugar. At this time, the whipped cream was first used after being whipped with sugar.

The above cheese cream was prepared by mixing 150 g of the crustacean, 70 g of cream cheese, 5 g of sugar, and 20 g of whipping cream. At this time, the whipped cream was first used after being whipped with sugar.

The above-mentioned strawberry cream was prepared by mixing 150 g of crumbs, 70 g of cream cheese, 2 g of strawberry powder, and 0.5 g of bitumen.

The chocolate cream was prepared by heating 150 g of fresh cream, dissolving 100 g of dark cover in it, and then mixing 300 g of black currant and 15 g of sugar.

The green tea cream was prepared by heating 150 g of fresh cream, dissolving 100 g of white cover in it, and then mixing 300 g of green tea powder, 6 g of green tea powder and 15 g of sugar.

The above-mentioned banana cream was prepared by mixing 150 g of crumbs, 70 g of cream cheese, and 4 g of banana powder.

(Comparative Example 1)

The same procedure as in Example 1 was carried out except that the rice flour was ground to about 100 mesh and molded into a square pillar-shaped (height: 4 cm) mold.

(Test Example 1)

The sensory evaluations of Examples and Comparative Example 1 were carried out. The sensory evaluation was conducted by a panel consisting of 15 adult males and females, and a 9-point scoring method (9: very good, 7: good, 5: moderate, 3: poor, 1: very poor) was applied to the appearance, taste, texture, And the results are shown in Table 2. < tb > < TABLE > The result was rounded to the second decimal place.

Results of Test Example 1 division Exterior flavor Texture Overall likelihood Example 1 7.2 7.0 7.1 7.1 Example 2 7.3 7.1 8.0 7.5 Example 3 7.3 7.2 8.2 7.6 Example 4 7.5 7.6 8.1 7.8 Example 5 7.4 7.5 8.0 7.7 Example 6 7.3 7.3 8.3 7.5 Example 7 7.6 7.3 7.1 7.3 Example 8 7.2 7.1 8.1 7.3 Example 9 8.0 7.3 8.0 7.8 Example 10 7.9 7.4 8.3 7.9 Example 11 8.0 7.4 8.4 8.0 Example 12 8.0 7.9 8.2 7.9 Example 13 8.1 7.8 8.3 8.2 Example 14 7.8 8.0 8.4 8.2 Example 15 7.9 8.0 8.1 8.1 Example 16 8.0 7.9 8.0 8.0 Comparative Example 1 5.2 5.1 4.1 5.1

As shown in Table 1, all of Examples 1 to 16 were evaluated to have high taste, texture, flavor and overall acceptability. On the other hand, Comparative Example 1 was evaluated to be somewhat lower than those of Examples in terms of taste, texture, flavor, and overall acceptability, and it was confirmed that the donut shape was superior to that of the conventional sour taste.

(Test Example 2)

Hardnesses of Examples 1 to 8 and Comparative Examples were measured. In Examples 9 to 16, since the cream layers were added to Examples 1 to 8, no measurement was made.

The measurement was repeated ten times using a texture analyzer and the average values are shown in Table 3 below. The resulting sperm was allowed to cool for 1 hour at room temperature, cut into 2 × 2 × 2 cm (width × length × thickness), placed on a plate, pre-tested using a plunger type (5 mm cylinder) speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 1.0 mm / s, deformation 70% and analyzed by texture profile analysis (TPA) And stored in the same manner.

The results of Test Example 2 division
Hardness After 1 hour 3 days later Example 1 998.4 1353.5 Example 2 872.1 1023.2 Example 3 879.2 1045.2 Example 4 820.5 978.6 Example 5 790.5 950.5 Example 6 801.5 987.4 Example 7 751.4 890.6 Example 8 721.8 886.9 Comparative Example 1 1012.8 1581.2

As shown in Table 3, the hardness of the donut type molds of Examples 1 to 8 and that of Comparative Example 1 increased with time, but the curing speed of Examples 1 to 8 was slower than that of Comparative Example 1 I could confirm. Thus, it has been confirmed that the donut shape of the present invention delays aging of rice cakes and improves shelf life.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (7)

(a) Rice is washed, the temperature is 15 ~ 25 ℃, the time is 4 ~ 12 hours, the rice is called, the rice is removed and the water is drained for 1-2 hours,
(b) adding 1 to 2 parts by weight of salt to 100 parts by weight of the above-mentioned rice, milling the salt so that the salt is evenly mixed with the rice flour,
(c) At least one kind of flour powder selected from the group consisting of squash powder, sweet potato powder, black sugar powder, sesame flour, soybean flour, nut powder, cheese powder, cacao powder, green tea powder, bran powder, strawberry powder, 1 to 4 parts by weight based on 100 parts by weight of the rice flour, adding 12 to 17 parts by weight of water or milk to 100 parts by weight of the rice flour,
(d) adding 10 to 14 parts by weight of sugar to the sieved mixture based on 100 parts by weight of the rice flour,
(e) introducing the sugar-mixed mixture into a donut-shaped mold,
(f) mixing the donut-shaped mold with the mixture at 100 to 200 ° C for 25 to 30 minutes using a steamer,
(g) Between the boiled syrup and the sesame seeds, any one selected from the group consisting of sediment, pumpkin, cream cheese, strawberry powder, beet powder, dark cover, white cover, green tea powder, banana powder, whipped cream, Sugar, condensed milk and starch syrup are mixed with each other to form a creamy layer, a black cream cream layer, a cheese cream layer, a strawberry cream layer, a bit cream layer, a dark cover cream layer, a white cover cream layer, a green tea cream layer and a banana cream layer Forming a cream layer,
The pumpkin cream layer using the pumpkin cream layer, the black cream cream layer, the cheese cream layer, the strawberry cream layer, the bit cream layer, the dark cover cream layer, the white cover cream layer, the green tea cream layer and the banana cream layer, The mixture is mixed with 100 parts by weight of steamed steamed pumpkin, 60 to 70 parts by weight steamed pumpkin, 5 to 15 parts by weight steamed steamed steamed rice, By weight based on the total weight of the composition. delete delete delete delete delete delete

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