KR101834044B1

KR101834044B1 - Nonglutinous rice cake with synurus deltoides and method for manufacturing the same

Info

Publication number: KR101834044B1
Application number: KR1020150142376A
Authority: KR
Inventors: 장일형
Original assignee: 한국푸드영농조합법인
Priority date: 2015-10-12
Filing date: 2015-10-12
Publication date: 2018-03-02
Also published as: KR20170043029A

Abstract

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a rice cake and a method of manufacturing the same, and more particularly, to a rice cake containing a remedy such as a rice cake containing a remedy, which is cooled to a predetermined temperature range and then poured with flour to inhibit aging And a process for producing the same.
According to one embodiment of the present invention, the rice cake containing the remedy is inhibited from aging of the rice cake, so that the texture and freshness of the rice cake can be maintained for a long time.
In addition, the rice cake containing the supernatant according to one embodiment of the present invention can provide a product having a certain quality with controlled moisture content and taste and nutrition inherent in the remedy.

Description

TECHNICAL FIELD [0001] The present invention relates to a rice cake and a method for producing the rice cake,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a rice cake and a method of manufacturing the same, and more particularly, to a rice cake containing a remedy such as a rice cake containing a remedy, which is cooled to a predetermined temperature range and then poured with flour to inhibit aging Rice cake and its manufacturing technology.

As the current consumption of wheat flour in Korea increases, the amount of surplus rice is increasing due to the decrease of consumption of rice. Therefore, the use of rice as a raw material is increasing as a means of increasing the amount of rice consumption.

Rice cake is a traditional rice processed food, which is a traditional food with a lot of universality and indigenousness. It has occupied a considerable part in various ceremonies as well as diets. However, due to various rituals and changes in diet patterns in recent years, breads, It is a reality that consumption is gradually decreasing. Particularly, although rice cakes are widely used as processed foods, their consumption is not promoted due to their monotonous taste and shape and rapid aging phenomenon.

Retrogradation of rice cake means that starch, which occupies 80 to 90% by weight of ingredients in rice cakes, is gelatinized in a hot and humid environment and when it is left at room temperature for a long time, To form a crystalline structure in part.

Several factors affecting the aging of starch affect not only the kinds of starch, the composition of amylose and amylopectin in starch, the storage temperature, pH, physical and chemical conditions such as moisture content, but also various additives. Therefore, attempts have been made to suppress aging by adding trehalose, a surfactant, an emulsifier, an oligosaccharide, and a starch cleavage type amylase. As a method for suppressing aging, a method of using compositions such as additives and preservatives has been extensively studied.

However, the sugar alcohols, modified starches, emulsifiers, enzyme preparations and organic acids as ingredients for suppressing the aging of the rice cake mentioned above play a role of delaying the hardening in the rice cake, It is difficult to show.

Since the monotonous taste, shape, and problems of premature hardening act as a decisive factor that decreases the taste and ease of storage of rice cakes, it has recently developed a fusion rice cakes that changed the taste and shape of traditional rice cakes, There is an active movement to increase the supply of However, it is not sufficient to elicit the response of various levels of consumers, and fundamental problems such as early hardening and monotony can not be solved even if they change the taste and shape to some extent.

In addition, since rice cake is composed of carbohydrate more than 80% by weight, essential nutrients and the like are lacking. Such nutrient imbalance also acts as one factor for consumers to get rid of rice cakes, so there is a need to supplement nutrients lacking in rice cakes Is required.

The present invention provides a method of manufacturing a rice cake, which includes a remedy, and a method for manufacturing the same, which is useful for solving health problems such as constipation caused by a western style meal-based diet, accumulation of waste products in the body, The purpose of the rice cake is to provide the rice cake which can keep the texture of chewy for a long time by delaying the aging of the rice cake by making full use of the ability of the fiber to store moisture.

Korean Patent No. 1425431 (composition for inhibiting aging of rice cakes containing a transdermal fiber) Korean Patent No. 1099987 (Repellent rice cake containing mugwort and mugwort and preparation method thereof)

An object of the present invention is to maintain long-lasting texture and freshness by inhibiting the aging of rice cakes in the production of rice cakes containing revolutions.

Another object of the present invention is to provide a functional rice cakes which can easily feed dietary fiber by preparing a rice cakes including a remedy, thereby solving health problems such as accumulation of waste matter in the body and lowering of colon movement .

According to another aspect of the present invention, there is provided a method for manufacturing rice flour rice including the atypical rice, the rice flour being referred to as water; Crushing the so-called rice; Kneading the crushed rice with the mixture containing the remedy; Increasing the dough and cooling; And adding flour to the chilled broth and punching it.

The mixture containing the supernatant may comprise 10 to 30 parts by weight of refined rice per 100 parts by weight of rice and 0 to 10 parts by weight of water and the step of pouring and adding flour may include 0.1 to 1.0 part by weight of flour per 100 parts by weight of rice flour have.

The step of cooling the thickener can be used by cooling to a temperature in the range of 60 to 80 캜.

The mixture may further include any one selected from the group consisting of salt, sugar, sugar powder, baking powder, gluten, chitosan, amylopectin, fermented soybean protein, bean curd, and mixtures thereof.

The rice flour rice cake containing the remedy according to a preferred embodiment of the present invention may be manufactured according to the above-described manufacturing method.

According to one embodiment of the present invention, the rice cake containing the remedy can inhibit the aging of the rice cake and maintain the texture of the rice cake which has been obtained for 3 to 4 days or more.

In addition, the rice cake containing the supernatant according to one embodiment of the present invention can provide a product having a certain quality with controlled moisture content and taste and nutrition inherent in the remedy.

Hereinafter, embodiments of the present invention will be described in more detail to enable those skilled in the art to easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. It should be understood that the terms " comprises " or " having ", and the like in the description of the present invention are intended to specify the presence of stated features, integers, But do not preclude the presence or addition of features, numbers, steps, operations, components, parts, or combinations thereof.

In the specification of the present invention, the mixture containing the supernatant includes 10 to 30 parts by weight of reprocessing per 100 parts by weight of the rice and 0 to 10 parts by weight of water, and the step of adding and punching the flour comprises mixing the flour per 100 parts by weight of the rice 0.1 to 1.0 part by weight.

Rice, which is mainly used to make rice cakes, is divided into rice and glutinous rice in transparency, while glutinous rice is transparent and opaque. The major components of rice consist of polysaccharides, amylose and amylopectin. Among them, glutinous rice is composed mainly of amylopectin, whereas rice is composed of 15 ~ 20% of amylose and 80 ~ 85% of amylopectin Consists of. Usually, amylopectin is well-groomed and has a slower aging property, but amylose has the characteristics of being well-aged and deluxe. Therefore, rice cooked with glutinous rice or rice cakes exhibits a very diminished quality compared to rice. Even if they are kept for a long time, they do not harden and maintain elasticity and softness for a long period of time. However, in case of rice, aging proceeds more quickly. As such, rice and glutinous rice differ greatly in the starch structure, and even if they are processed in the same way, their usage differs and the quality of the processed food shows a considerable difference.

In the case of rice with a lot of amylose, the hydrogen bonds of the starch form over time at the room temperature under the dry condition, and when the original crystal structure is recycled as the water present in the starch structure escapes, the product hardens from the surface of the product, It becomes difficult. Due to this, the shelf life of rice cake is relatively short, and the flavor drops quickly and it is inconvenient to eat, which is pointed out as a big problem in popularizing rice cakes. Due to the aging phenomenon, the rice cake has a problem that it is difficult to maintain the quality for 24 hours or more at the time of distribution and sale at room temperature after production, and development of a composition capable of inhibiting the aging of starch is required.

Therefore, in the present invention, it is aimed to provide a rice cake which can keep the texture of chewy rice for a long time by delaying the aging of rice cake by utilizing the ability of the rice wine to contain moisture, To change the starch structure in rice and delay the aging of rice cake.

In the present invention, it may include a soaking step in which raw rice, which is the main raw material, is thoroughly washed until clear water is obtained, and then immersed in water. Rice has a low moisture content and a hard texture, so it takes a long time for moisture and heat to penetrate into rice. Therefore, if the rice is soaked in water for a certain period of time, the rice tissue will absorb moisture and become loose.

The temperature of the water to be soaked may be room temperature or lukewarm water at 15 to 40 ° C, more preferably 25 to 35 ° C. The water immersion step may be performed by adding 50-200 parts by weight of water to 100 parts by weight of rice flour for 1 hour to 24 hours, more preferably 12 hours to 18 hours. When the soaking time is about 30 minutes to about 1 hour, the water absorbs 70 to 80% of water in the case of rice and the water content is only 1 to 2% in the case of soaking for 12 hours. However, Rice cake made of rice dipped in water for 12 hours or more is preferable.

If the temperature of the water to be soaked is less than 15 占 폚, or the content of water is less than 50 parts by weight based on 100 parts by weight of the rice flour, or the soaking time is less than 1 hour, rice flour may not be sufficiently blown. If the content of water exceeds 40 ° C or the content of water is more than 200 parts by weight or the duration of soaking exceeds 24 hours, the rice may be deteriorated.

In the summer season when the water temperature is 20 to 30 ° C, the water can be changed by one or more times in order to prevent the deterioration of rice and water at the time of soaking. In winter, when the water temperature is 5 to 15 ° C, the temperature of the water to be soaked can be increased.

Rice sufficiently called can be used by removing water and grinding. The method of removing the water can be a method of supporting it on the sieve, more preferably, a method of supporting the sieve for 30 minutes to 12 hours can be used.

The step of pulverizing the rice with moisture removed can be used regardless of the kind of pulverizer commonly used in the art. The particle size of the pulverized rice flour may range from 100 to 500 mu m. The step of pulverizing the boiled rice may be carried out by repeating the pulverization more than once so that the size of the particles can be evenly distributed. Depending on the type of rice cake, the particles of rice flour differ, but the slightly thicker particles than the fine flour usually have a higher moisture content than the rice cake. In addition, the thick powder is harder than the fine powder, and the powder of small particles is made of only starch particles, and when heated, it becomes a paste form, and the powder of large particles shows a simple swelling even after heating, and the degree of collapse is different. Therefore, when the particle size of the rice flour is less than 100 탆, it may be difficult to produce rice cake by moisture control, and aging may be promoted, so that the rice cake may be hardened quickly. If the grain size of the rice flour exceeds 500 탆, the texture of the produced rice cake may become rough.

Further, salt may be optionally added in the step of pulverizing the boiled rice. The added amount of salt may be used in an amount of 0.1 to 1.0 part by weight, preferably 0.3 to 0.5 part by weight per 100 parts by weight of rice flour.

Synurus deltoides is a perennial plant of Asteraceae which grows in a high mountain region of Gangwon Province. Especially in Gangwon Province, it plays an important role in food (eating) Is a living thing. For this reason, it is an asset of our nation which is historically and historically important for foodstuffs, as it has been called "rice cake" in the sense that it is a fried egg in the private sector.

In addition, it is a crop that is expected to play a role as a health food, such as an abundance of fiber, which enhances the digestive function and has a high antioxidant power, which has a good effect on prevention of aging. In addition, since the fiber contained in abundantly rich in water has a high water binding capacity, the moisture content of the rice cake is increased when the rice cake is produced, and the effect of delaying the aging speed can be shown.

The remedy can be used as it is, or it can be dried, cut or pulverized. If the remover is used as it is, the size range of the remover can be adjusted by crushing and mixing the remover after re-grinding with the rice flour. In case of remodeling the remover, the remover is cut into 1 to 10 cm size It can be included in rice flour.

It can be used as it is washed with clean water, supported on a poles or by using a dehydrator to remove water, used as it is, cut into small pieces or dried to make powder.

For the preparation of the heated seaweed, the washed seaweed can be slightly pounded for 1 to 30 minutes, cooled in cold water, used as it is, finely cut or powdered. Boiling water at 100 캜 or boiling boiling water of 1 to 10% by weight can be used.

It is also possible to prepare 'Kyo-yi', which is prepared by boiling the leaves of Kyoho-zukuri (green leaves) for 30 minutes to 1 hour, removing stem,

The method for drying and pulverizing a remedy can include a step of freeze-drying or hot-air drying the raw or uncooked remedy, and then putting it into a drum dryer, a miller or a mill to re-mill the powder into a powder having a particle size in the range of 100 to 500 μm.

The step of mixing the crushed rice with the mixture containing the crust may include mixing 10 to 30 parts by weight of the crushed rice with 100 parts by weight of the crushed rice and 0 to 10 parts by weight of the crushed rice. The mixing step may include a step of preparing the dough. Therefore, when the content of the dough or water is high, the dough may be squeezed. On the contrary, when the content of the dough or water is low, the dough is not formed in the form of dough, . In addition, since the fiber of the remanufactured product may contain a large amount of water, it may be mixed without further water. In a preferred embodiment of the present invention, 5 kg of rice flour is kneaded with 1 kg of washed green broth and mixed without adding water, but the present invention is not limited thereto.

In addition, when the reprocessed powder prepared by freeze-drying or hot-air drying is used without using the fresh broth, 10 parts by weight or less of water may be mixed with the rice flour.

And in the mixing step, the step of re-grinding the mixture of the remnant and the pulverized rice with water may be further included. The pulverizing method commonly used in the rice cake manufacturing process can be used for the re-pulverization, and the roller size and the pulverization frequency of the pulverizer can be controlled according to the kind of the rice cake to be produced.

The step of adding can be carried out using a high-pressure steamer, a steamer or the like, and the temperature for the steaming can be carried out at 80 to 120 ° C for 10 minutes to 60 minutes. If the condition of addition is less than 10 minutes at 80 ° C, the rice dough may not ripen evenly. If it exceeds 120 ° C for more than 60 minutes, the rice cake may be damaged and the shape may be difficult to maintain. In a preferred embodiment of the present invention, the temperature was raised at 100 DEG C for 30 minutes.

The step of cooling the stock may include cooling to a temperature in the range of 60 to 80 占 폚. If the broth is cooled to a temperature below 60 ° C, the starch may aging and the rice cakes may become hard, and if the next step is carried out at a temperature exceeding 80 ° C, the punching step does not proceed properly Problems can arise.

The step of adding and punching the flour may be carried out using a punching machine, a sieve, a mortar, a steam mill, a kneader, a milling machine, and a combination of one or more of these. Wheat flour can be used without restrictions on the types of flour, gravity flour, and flour. The flour may be added in an amount of 0.1 to 1.0 part by weight based on 100 parts by weight of rice flour. More preferably, the content of wheat flour which can retard the aging of the rice cake even when repeatedly frozen and thawed or allowed to stand at room temperature for a long time is 0.6 to 1.0 part by weight per 100 parts by weight of rice flour.

When wheat flour is added in an amount of less than 0.1 part by weight, the effect of retarding the aging of the rice cake due to the change in the starch structure due to punching is not exhibited, or the rice cake hardens when frozen or thawed repeatedly, May result in flour burning in the finished rice cake, or the rice cake may be damaged.

More specifically, the addition amount of the flour can be increased by adding 5 to 50 g of wheat flour per 5 kg of rice flour, and more preferably 35 to 50 g of wheat flour per 5 kg of rice flour is added and punched to change the starch structure. In a preferred embodiment of the present invention, 50 g of wheat flour was poured into 5 kg of rice flour.

After the flour is added, the dough is uniformly mixed with the flour, and the dough tissue is provided with specific physical properties such as adhesiveness and cohesiveness, and punching is performed to remove the bubbles in the rice cake so that the rice cake can be formed more firmly. The punching according to the present invention can be carried out for 5 to 30 minutes. When the punching time is less than 5 minutes, it is difficult for the flour to uniformly mix with the rice cake composition. If the punching time is more than 30 minutes, the air layer in the rice cake is excessively discharged, and the rice cake itself is formed too hard due to the densification of the texture, resulting in a poor texture.

During the punching process, a mixing / kneading process using a milling machine or a rolling machine can be added so that the rice cake composition and flour can be mixed more uniformly. Also, the mixing / kneading process may be performed, and then the mixture may be reused in the punching machine to repeat the punching process one or more times. The mixing / kneading process using a milling machine or a rolling machine can be carried out for 1 to 15 minutes. When the mixing / kneading process is performed for less than 1 minute, the mixing may not be uniformly performed. If the mixing / kneading process is performed for more than 15 minutes, the moisture contained in the rice cake is evaporated and hardened May occur.

Also, in the punching step, a sugar powder or a mixture of sugar powder and wheat flour may be added instead of wheat flour and punching may be performed. The mixture of sugar powder or sugar powder and wheat flour may be added in an amount of 0.1 to 5 parts by weight per 100 parts by weight of rice flour and may be added in the form of a powder mixed with wheat flour. Sugar powder is a composition in which sugar is finely ground with particles having a size of 10 to 500 탆 and then starch powder is mixed with 1 to 3% by weight to prevent recondensation among the sugar powders. And the homogeneity of water retention can be excellent. Sugar powder can prevent the dehydration of starch particles in the rice cake composition due to the specific water holding power of sugar, and is particularly excellent in mixing with wheat flour due to fine particles and mixing with rice cake composition.

After the punching process is completed, it may optionally further comprise a molding process of the rice cake. Particularly, in the case of manufacturing the rice cake or the rice cake cake, the rice cake composition including the punching-finished cake can be extruded and molded. The extrusion process can be repeated one or more times. However, when the extrusion process is performed three times or more, the texture of the rice cake becomes dense and the texture may deteriorate. Therefore, the extrusion process is preferably performed once or twice.

The preparation of the mixture may further include any one selected from the group consisting of salt, sugar, sugar powder, baking powder, gluten, chitosan, amylopectin, fermented soybean protein, beans and mixtures thereof.

Salt is a substance added to clarify the color of the produced rice cakes, to enhance the taste, to prevent the propagation and decay of microorganisms, and to be a substance having a function similar to salt (for example, green tea) Can be used as a substitute. The amount of salt used in the present invention may be 0.1 to 1.0 part by weight, preferably 0.3 to 0.5 part by weight per 100 parts by weight of rice flour. The salt may generally be added in the step of pulverizing the so-called rice, but may be added to the so-called rice flour, as in the present invention, in the mixture containing the remedy and water.

Sugars, galactomannan, tagatose, trehalose, maltodextrose, starch, starch, starch, starch, starch, starch, Sugar powder, and the like. The sugar may be added in an amount of 0.1 to 10 parts by weight per 100 parts by weight of rice flour.

Baking powder is added to breads and cakes to absorb moisture, foam, and swell, and may be useful in terms of water retention in relation to aging of starch. The baking powder may be added in an amount of 0.1 to 10 parts by weight per 100 parts by weight of rice flour, and may be further added as an additive in mixing rice flour with a mixture containing a remedy and water.

Gluten is a component of glutenin and gliadin that is produced by binding wheat, barley, oats, etc. and is a kind of insoluble protein that does not dissolve in water. Gluten is a substance that contributes to the formation of a resilient thin film when it is kneaded by adding water to wheat flour, which can produce a chewy texture. The gluten may be added in an amount of 0.1 to 10 parts by weight per 100 parts by weight of rice flour and may be added to the flour milled rice flour as a mixture of the flour and water.

When chitosan or chitin is used as a food additive, it can function to inhibit bacteria by the positive charge of the amino group in the molecule, and also can function as a moisture absorbent and moisturizer with hydroxyl groups and amino groups in the molecule, . In addition, chitosan or chitin is a useful substance in supplementing nutrients that may be lacking in rice cakes because it helps intestinal peristalsis, has anti-cancer effects, regulates nutrient absorption and releases harmful substances. Accordingly, 0.1 to 10 parts by weight of chitosan or chitin that can be edible is added per 100 parts by weight of rice flour.

Amylopectin is a kind of polysaccharide that can be found in plants, and it is one of the major components of starch together with amylose. Amylose is soluble in water, but amylopectin is insoluble and mostly contained in glutinous rice. The amylopectin is added to the mixture containing the extract and the water in a form contained in the grain or in a single extract form of the amylopectin in an amount of 0.1 to 10 weight parts per 100 parts by weight of rice flour Can be added.

More preferably, the fermented soybean protein can be used by purifying the protein of the fermented soybean lactic acid bacteria, and lactic acid bacteria can be contained, thereby preventing biological decay of rice cakes caused by other microorganisms. Bijin is a kind of soybean protein, which can effectively reuse the leftover byproduct after manufacturing tofu. The fermented soybean protein or beverage may be added in an amount of 0.1 to 10 parts by weight per 100 parts by weight of rice flour.

The rice flour rice cake containing the remedy of the present invention can be processed in any form such as goma rice cake, rice paddy, honey cake, palm cake, gopi rice cake, Baekseolgi, inflorescence, dumpling, sulgugi, It may include rice cake, which is important for chewy texture such as intercept, inflorescence, karaok, and topokki rice cake.

In addition, the rice rice cake including the remedy of the present invention can be used as a substitute for rice gum rice, a substitute for glutinous rice gum in bread or confectionery, a substitute for rice cakes, a substitute for decorative dough for cakes and the like, It can also be used as a form of utilization.

Best Mode for Carrying Out the Invention Hereinafter, preferred embodiments are described to facilitate understanding of the present invention. However, the following examples are intended to illustrate the invention, but the invention is not limited thereto.

[ Example One]

5 kg of rice was poured into water at room temperature for 24 hours. The sieve was removed from the sieve, and then 70 g of salt was added to finely grind the rice flour.

Preparations are prepared by boiling salt water and rinsing to remove water.

5 kg of powdered rice flour was mixed with 1 kg of flakes to obtain a mixture, which was ground again and mixed finely. The pulverized mixture was placed in an upper part of a steamer containing water at 100 DEG C, and was then heated for 1 hour.

After the rice cake was cooled to 65 ℃, 20 g of wheat flour was added to the punching machine and kneaded for 20 minutes to prepare a rice cake.

[ Example 2]

Except that the content of wheat flour in Example 1 was changed to 35 g.

[Example 3]

A rice cake was prepared in the same manner as in Example 1 except that the content of wheat flour was changed to 50 g.

[ Comparative Example One]

In step 1, the step of preparing the prepared meat was omitted, and 5 kg of rice flour was mixed with 250 ml of water. The mixture was cooled to 65 ° C, and 35 g of wheat flour was added thereto and poured for 20 minutes. Rice cakes were prepared.

[ Comparative Example 2]

In the above Example 1, the fenugreek process with the addition of wheat flour was omitted, and 1 kg of the flour was added to 5 kg of the flour of rice flour to prepare a rice cake containing the flour.

[ Comparative Example 3]

The process including the remover and the punching process for adding wheat flour in Example 1 were omitted, and 250 ml of water was mixed with 5 kg of rice flour to prepare a rice cake.

[ Comparative Example 4]

The content of wheat flour in Example 1 is changed to 100 g.

After mixing 1 kg of rice flour with 5 kg of rice flour, the flour was added in an excess amount of 100 g and poured for 20 minutes to prepare a rice flour rice cake containing the flour added in an excessive amount.

[ Experimental Example ]

The sensory evaluation such as flavor, texture and the like of ten rice cakes of the examples and comparative examples were carried out for 10 sensory evaluation personnel from 10 to 60 years, and the results are shown in Table 1 below. In order to discriminate the degree of aging and taste of rice cakes, sensory evaluation was also performed on rice cakes which were left at room temperature for 1 day.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Flavor 4.1 4.1 4.2 2.0 3.1 1.5 3.1 Texture 3.1 3.9 4.0 2.5 2.5 1.5 2.1 After 1 day, the flavor degree 3.9 4.0 4.1 1.9 3.0 1.5 2.8 After 1 day, texture 2.5 3.8 4.0 1.6 2.3 1.1 2.2

Sensory rating: 1 - Very bad, very weak.

2 - bad, weak.

3 - It is normal.

4 - Good, strong.

5 - Very good, very strong.

As a result of the sensory evaluation of rice cakes with respect to time, as in the experimental examples, in the case of Examples 1 to 3, the rice cake was not hardened immediately after the preparation or one day, and the flavor and texture were maintained. And Comparative Example 3 showed low flavor. In Comparative Example 2 in which the punching process was not performed, the texture was hard and bad. In case of Comparative Example 4 in which wheat flour was added in an excessive amount, the flour was smeared and the rice cake was smeared, and the degree of flavor and texture were relatively poor as compared with the examples.

In particular, Comparative Example 3, which was not subjected to all of the repellent addition and punching processes, showed lower results in texture and flavor than Comparative Examples 1, 2 and 4.

In the case of the rice cakes of Examples 1 to 3 of the present invention, the degree of flavor showed almost similar results. In the case of the texture, the case of Example 3 in which 50 g of flour was added had the best texture, .

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 belongs to the scope of right.

Claims

Rice flour called water;
Crushing the boiled rice;
After washing the surimi, it is boiled for 1 to 30 minutes in boiling water or 1 to 10% by weight of boiling brine and cooled in cold water;
Kneading the ground rice with the mixture containing the remedy;
Adding the dough and cooling; And
Adding and flouring the flour to the cooled product,
Wherein the mixture containing the remedy comprises 10 to 30 parts by weight of repellent per 100 parts by weight of the rice, 0 to 10 parts by weight of water and 0.1 to 10 parts by weight of baking powder,
Wherein the step of adding and punching the wheat flour comprises 0.1 to 1.0 part by weight of the flour per 100 parts by weight of the rice flour.

delete

The method according to claim 1,
Wherein the step of cooling the broth is cooled to a temperature in the range of 60 to 80 占 폚.

The method according to claim 1,
Wherein the punching step comprises punching for 5 to 30 minutes.

The method according to claim 1,
Wherein the mixture further comprises at least one selected from the group consisting of salt, sugar, sugar powder, gluten, chitosan, amylopectin, fermented soybean protein, beans and mixtures thereof.

A rice flour rice cake comprising a remedy prepared according to the manufacturing method of claim 1.