KR101869730B1 - Method for producing the Duteoptteok containing Oblate - Google Patents
Method for producing the Duteoptteok containing Oblate Download PDFInfo
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- KR101869730B1 KR101869730B1 KR1020180031317A KR20180031317A KR101869730B1 KR 101869730 B1 KR101869730 B1 KR 101869730B1 KR 1020180031317 A KR1020180031317 A KR 1020180031317A KR 20180031317 A KR20180031317 A KR 20180031317A KR 101869730 B1 KR101869730 B1 KR 101869730B1
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- obullite
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/18—Water activity affecting agent
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
Glutinous rice dough rice containing obullite is prepared by mixing 70 to 90 parts by weight of primary glutinous rice dough formed by grinding and then steam-boiling water called glutinous rice, 25 to 35 parts by weight of sugar and 8 to 12 parts by weight of starch syrup, 0.6 to 1.5 parts by weight Preparing a second glutinous rice dough by mixing and stirring the first glutinous rice dough and the second glutinous rice dough and mixing the second glutinous rice dough and mandarin orange containing ovalite to prepare a tangerine glutinous rice dough containing obullite, Comprising the steps of: preparing 50 to 70 parts by weight of red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt, The above-mentioned ovulite-containing dough rice cake is added to the tangerine glutinous rice dough containing the light to form glutinous rice dough rice cake and the glutinous rice dough rice cake surface is coated with obylite powder Can be prepared by performing the steps.
Description
The present invention relates to a method for producing glutinous rice cakes, and more particularly, to a method for producing glutinous rice cakes containing obullite, which contains oblongite in glutinous rice paste to improve texture and shelf life.
Generally, the glutinous rice cake is mainly made of glutinous rice and is used in the rice cake product as a raw material to prevent the drying of the rice cake body.
In addition, in order to improve the functionality of rice cakes, the composition of common rice cake is formed by mixing yellow loam and ground water, or by adding white rice powder, black rice powder, mugwax or seaweed powder and water retention agent, A mixing method such as mixing a composition or adding a collagen to a composition of rice cakes is used, and there is also a method of adding an edible foil, mushroom or fermented soybean to brown rice powder.
In order to delay the drying of the rice cake, the composition of the rice cake was formed by mixing the ginseng leaf powder and the bean leaf powder into the starch to form a composition of rice cake, or adding herb, acorn or aloe to the rice cake. And a source technique such as applying processed chocolate has been known.
However, since the composition of these rice cakes does not contain a natural emulsifier, when the rice cakes are made, the body portion of the rice cake is easily and hardly dried. Especially, in the case of the rice cakes, the surface of the rice cakes is made of bread crumbs or castella powder, coconut flour, sesame, It is necessary to distribute the rice cake before drying the surface of the rice cake by kneading the powder, the soybean flour and the bean jam powder. The rice cake thus produced has a shelf life of about 2 days at room temperature. If it is frozen, it can be stored for about 6 months. In the case of eating, the entire rice cake is hardened and hard, so there is a problem that the rice cake must be thawed for a long time by a microwave oven or a guitar.
Accordingly, the technical problem of the present invention is to provide a glutinous rice cake which is not dried for a long period of time but is kept in a soft state by applying obolite in place of a chemical emulsifier for glutinous rice paste, and at the same time, The present invention provides a method for producing glutinous rice cakes.
Another object of the present invention is to provide a method for producing glutinous rice cakes which contains obolite which can impart natural color and taste by putting natural materials such as fruit, fruit, mugwort,
To achieve the above object, the glutinous rice sweet rice cake containing obullite is prepared by pulverizing glutinous rice called water, and then adding 70 to 90 parts by weight of the first glutinous rice batter, steamed 25 to 35 parts by weight of sugar, 12 parts by weight of perlite and 0.6 to 1.5 parts by weight of obylite and stirring to prepare a secondary glutinous rice dough; and mixing the secondary glutinous rice dough and the citrus orange containing obuvite to prepare a citrus glutinous rice Preparing an ointment containing the ovalite comprising 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt Preparing a sweet potato rice cake, adding the obuvite-containing sweet potato rice cake to a tangerine sweet potato rice dough containing the obullite to form a sweet potato rice cake, Teoptteok may be prepared by the steps of coating a light Half powder to the surface.
In one embodiment, the citrus orange containing the obulite can be prepared by mixing 35 to 45 parts by weight of citrus fruits, 7 to 13 parts by weight of obullite powder, 25 to 35 parts by weight of starch syrup and 15 to 25 parts by weight of sugar, have.
In one embodiment, the citrus sweet rice paste may be formed by mixing and kneading 60 to 70% by weight of the secondary glutinous rice batter and 30 to 40% by weight of citrus orange containing obullite.
According to an embodiment of the present invention, the step of preparing the porridge-containing sweet potato cake further comprises mixing the sweet potato cake containing the obullite with the sweet potato cake, And citral blue containing ovalite in a ratio of 25 to 35% by weight.
To achieve the above object, the glutinous rice sweet rice cake containing obullite is prepared by pulverizing glutinous rice called water, and then adding 70 to 90 parts by weight of the first glutinous rice batter, steamed 25 to 35 parts by weight of sugar, 12 weight part and obulite 0.6-1.5 weight part, and stirring to prepare a second glutinous rice dough. The second glutinous rice dough and the wormwood containing obullite are mixed and kneaded to prepare a glutinous rice gruel Preparing an ointment containing the ovalite comprising 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt A step of preparing a dough rice cakes, and a step of adding the dough rice cakes containing the obulite to the dough water of the mugwort rice dough containing the obullite to form a dough rice cake of glutinous rice, And coating the surface with obolite powder.
In one embodiment, the mugwort green containing ovalite is prepared by mixing 20 to 30 parts by weight of ground wormwood, 6 to 11 parts by weight of obullite powder, 30 to 35 parts by weight of starch syrup and 20 to 25 parts by weight of sugar, can do.
According to an embodiment of the present invention, the step of preparing the porridge-containing persimmon cake may further include the step of further mixing the persimmon cake containing obylite with the persimmon cake, And 25 to 35% by weight of mugwort blue containing ovalite.
To achieve the above object, the glutinous rice sweet rice cake containing obullite is prepared by pulverizing glutinous rice called water, and then adding 70 to 90 parts by weight of the first glutinous rice batter, steamed 25 to 35 parts by weight of sugar, 12 parts by weight of perlite and 0.6 to 1.5 parts by weight of obullite and stirring the mixture to prepare a second glutinous rice dough; and mixing the second glutinous rice dough and oblongite containing ovalite, Preparing an ointment containing the ovalite comprising 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt A step of preparing a dough rice cakes, and a step of putting the dough rice cakes containing the obulite into a rice dough of white rice perilla containing the ovalite to make a glutinous rice cake It may be prepared by the steps of coating a powder on the light Half rice duteoptteok surface.
In one embodiment, the perennial herb containing the obullite is prepared by mixing 15 to 20 parts by weight of a perennial herb powder, 5 to 10 parts by weight of obuvite powder, 35 to 45 parts by weight of starch syrup and 20 to 30 parts by weight of sugar, .
In one embodiment of the present invention, the step of preparing the porridge-containing sweet potato cake further comprises the step of further mixing the soybean cake containing the obullite with the sweet potato cake, wherein 65 to 75 wt% And 25% to 35% by weight of perennial herb containing ovalite can be mixed.
To achieve the above object, the glutinous rice sweet rice cake containing obullite is prepared by pulverizing glutinous rice called water, and then adding 70 to 90 parts by weight of the first glutinous rice batter, steamed 25 to 35 parts by weight of sugar, 12 parts by weight of persimmon and 0.6 to 1.5 parts by weight of obullite to prepare a second glutinous rice dough by stirring, and mixing the second glutinous rice dough and oudite containing ovary with an obiite to prepare an audi glutinous rice dough And a step of preparing water and an obovlite-containing sweet rice cake containing 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt A step of preparing an obi-wrapped rice dough containing the obulite, and a step of adding a dough rice cake containing the obulite to the rice dough, Teoptteok may be prepared by the steps of coating a light Half powder to the surface.
In one embodiment, the odi blue containing the obulite is prepared by mixing 35 to 45 parts by weight of audi, 7 to 13 parts by weight of obullite powder, 25 to 35 parts by weight of starch syrup and 15 to 25 parts by weight of sugar, A method for producing glutinous rice cakes containing an obullite.
To achieve the above object, the glutinous rice sweet rice cake containing obullite is prepared by mixing 70 to 90 parts by weight of primary glutinous rice batter, 25 to 35 parts by weight of sugar, and 8 to 20 parts by weight of starch syrup, 12 parts by weight of stearic acid and 0.6 to 1.5 parts by weight of obullite and stirring to prepare a secondary glutinous rice dough; and mixing the kneaded secondary glutinous rice product with aronia blue containing obullite, Comprising the steps of: preparing a water content of 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt, A step of preparing a light-containing dough rice cake, and a step of adding the above-mentioned obulite-containing dough rice cake to the Aronia waxy rice dough containing the obulite, And coating obuvite powder on the surface of the glutinous rice cake.
In one embodiment, Aronia blue containing the obulite is prepared by mixing 15 to 20 parts by weight of Aronia, 5 to 10 parts by weight of obullite powder, 35 to 45 parts by weight of starch syrup and 20 to 30 parts by weight of sugar, can do.
In one embodiment, the step of providing the obullite-containing sweet potato soup further comprises adding the aronia chelate containing obolite to the sweet potato soup, wherein the sweet potato soup comprises from 65 to 75 wt% And the oborite may be mixed in a proportion of 25 to 35% by weight.
The method for producing glutinous rice paste cake containing obulite is to make glutinous rice paste obiuite to have a chewy texture of glutinous rice cake, and at the same time to suppress the evaporation of moisture to the maximum, so that glutinous rice sweet rice cake can be produced which is not easily hardened. Furthermore, by coating obuvite powder on the surface of glutinous rice paste, it is possible to improve the storage period by suppressing the evaporation of moisture, and at the same time, it is possible to produce glutinous rice paste which does not have powder on hand.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph of a tangerine glutinous rice custard containing orbital according to an embodiment of the present invention.
Fig. 2 is a photograph of mugwort rice glutinous rice paste containing orbital according to an embodiment of the present invention.
Fig. 3 is a photograph of rice paddy rice with glutinous rice perilla prepared according to an embodiment of the present invention.
FIG. 4 is a photograph of an audi glutinous rice custard containing orbital according to an embodiment of the present invention.
FIG. 5 is a photograph of Aronia glutinous rice cakes containing orbital according to one embodiment of the present invention.
Hereinafter, the method for producing glutinous rice cakes including obullite of the present invention will be described in more detail. While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof are further described in the text. It should be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.
In this application, the terms "comprises" or "having", etc. are intended to specify the presence of stated features, components, steps, processes, compositions, or combinations thereof in the specification, and not to limit the presence or addition of one or more other features or components, Steps, processes, compositions, or combinations thereof, which are not intended to be limiting.
Also, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.
Manufacture of glutinous rice paste containing obullite
(1) tangerine glutinous rice dumplings containing obulite
In order to prepare tangerine-glutinous rice cakes containing obullite according to one embodiment of the present invention, a first glutinous rice paste is prepared by grinding water called glutinous rice and steaming it with steam. At this time, the primary glutinous rice paste can be steamed for about 15 to 25 minutes at about 110 to 130 ° C in a steamer.
Next, 70 to 90 parts by weight of the first glutinous rice paste, 25 to 35 parts by weight of sugar, 8 to 12 parts by weight of starch syrup and 0.6 to 1.5 parts by weight of obullite are added and stirred to prepare a second glutinous rice dough. A dye may be further added to the secondary glutinous rice paste to improve the color.
As an example, the secondary glutinous rice dough can be finally formed as a steam for about 15 to 25 minutes in a steamer at about 110 to 130 ° C after the stirring.
Next, the secondary glutinous rice dough and the citrus orange containing ovalite are mixed and kneaded to prepare a citrus glutinous rice dough containing obullite. Specifically, the citrus sweet rice paste is preferably formed by mixing and kneading 60 to 70% by weight of the secondary glutinous rice batter and 30 to 40% by weight of citrus orange containing obullite.
In one embodiment, the citrus orange containing the obulite is prepared by mixing 35 to 45 parts by weight of citrus fruits, 7 to 13 parts by weight of obullite powder, 25 to 35 parts by weight of starch syrup and 15 to 25 parts by weight of sugar, For about 30 hours, and then adding 7 to 13 parts by weight of pentylate powder. It is suitable to provide heat by the method of hot water.
At this time, obuvite powder applied to the tangerine glutinous rice dough does not cause the glutinous rice cake to dry for a long time, but keeps it in a soft state, and at the same time, evaporation of the moisture is suppressed to the maximum, thereby facilitating storage for a long time. Moreover, obuvite powder, which is applied in the formation of citrus blue, improves viscosity and makes it possible to use less syrup and sugar.
Oblite to be applied to the present invention is a star-shaped processed product formed by mixing a vegetable emulsifier with edible starch in the form of white transparent powder and processing it as a drum dryer, and is widely used for moisturizing jelly and candy and improving the releasability of the product to be.
Next, a sweet potato dumplings containing 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt are provided.
As another embodiment, a sweet potato soup comprising 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt, To prepare an ovalite-containing sweet pot rice cake. Specifically, the obuvite-containing sweet potato cake is prepared by mixing 65 to 75% by weight of the sweet potato cake and 25 to 35% by weight of the citrus cake containing the obullite.
Then, the dough cake containing the obullite was added to the glutinous rice dough containing the obullite to lighten the dough cake, and then the obuvite powder was coated on the surface of the glutinous rice dough cake to obtain the oval light containing the obullite as shown in the photograph shown in Fig. Citrus glutinous rice dumpling can be produced.
The thus prepared tangerine glutinous rice dumplings have a citrus flavor and color, and at the same time obullite is applied to keep the chewy texture of the glutinous rice dumplings for a long time, and at the same time, the evaporation of the moisture is suppressed to the maximum, and it is not easily hardened. Moreover, by coating oburite powder on the surface of glutinous rice paste, moisture retention is suppressed, and the storage period is greatly improved, and powder is not added to the hands.
(2) mugwort glutinous rice dumplings containing obullite
According to another embodiment of the present invention, in order to produce mugwort rice glutinous rice cake containing ovulite, firstly, glutinous rice called water is pulverized and then steamed to prepare a first glutinous rice paste product. At this time, the primary glutinous rice paste can be steamed for about 15 to 25 minutes at about 110 to 130 ° C in a steamer.
Next, 70 to 90 parts by weight of the first glutinous rice paste, 25 to 35 parts by weight of sugar, 8 to 12 parts by weight of starch syrup and 0.6 to 1.5 parts by weight of obullite are added and stirred to prepare a second glutinous rice dough. A dye may be further added to the secondary glutinous rice paste to improve the color.
As an example, the secondary glutinous rice dough can be finally formed as a steam for about 15 to 25 minutes in a steamer at about 110 to 130 ° C after the stirring.
Next, the secondary glutinous rice dough and wormwood containing obullite are mixed and kneaded to prepare a mugwort rice paste dough containing obullite. Specifically, the kneading wormwood paste is preferably formed by mixing and kneading 60 to 70% by weight of the secondary glutinous rice batter and wombuse wort containing about 75 to about 40% by weight.
In one embodiment, the mugwort green containing ovalite is prepared by mixing 20 to 30 parts by weight of ground wormwood, 30 to 35 parts by weight of starch syrup and 20 to 25 parts by weight of sugar, and heating the mixture for about 1 hour to 20 minutes to 1 hour and 40 minutes After the boiling, 6 to 11 parts by weight of obullite powder is preferably further added. It is suitable to provide heat by the method of hot water. The mugwort pulverized product can be prepared by grinding the washed mugwort at about 100 캜 for about 10 minutes.
At this time, the oburyite powder applied to the wormwood glutinous rice paste has a role of keeping the glutinous rice gruel not being dried for a long time and keeping it in a soft state, and at the same time, it is possible to suppress the evaporation of the moisture to the utmost, thereby facilitating storage for a long time. In addition, obuvite powder, which is applied in the form of mugwort blue, improves viscosity and makes it possible to use less syrup and sugar.
Next, a sweet potato dumplings containing 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt are provided.
As another embodiment, a sweet potato soup comprising 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt, Can be further mixed to prepare an obullite-containing soya bean paste.
Specifically, the obuvit-containing soap-cake is produced by mixing 65 to 75% by weight of the soap-flavored rice cake and 25 to 35% by weight of the wombuse-containing oyster rice.
Then, the dough cake containing the obullite was added to the dough of the mugwort rice paste containing the obulite, and the dough cake was lighted. Then, the oblit powder was coated on the surface of the dough cake of the glutinous rice cake, Mugwort The glutinous rice cake can be prepared.
The mugwort rice glutinous rice paste thus prepared has mushroom taste and color, and at the same time obullite is applied to keep the chewy texture of glutinous rice paste for a long time, and at the same time, the evaporation of the moisture is suppressed to the maximum, and it is not easily hardened. Moreover, by coating oburite powder on the surface of glutinous rice paste, moisture retention is suppressed, and the storage period is greatly improved, and powder is not added to the hands.
(3) glutinous rice dumplings containing white light
According to another embodiment of the present invention, in order to prepare the rice paddy rice cake containing the obullite, the first glutinous rice paste formed by pulverizing the glutinous rice called water and steaming it with steam is prepared. At this time, the primary glutinous rice paste can be steamed for about 15 to 25 minutes at about 110 to 130 ° C in a steamer.
Next, 70 to 90 parts by weight of the first glutinous rice paste, 25 to 35 parts by weight of sugar, 8 to 12 parts by weight of starch syrup and 0.6 to 1.5 parts by weight of obullite are added and stirred to prepare a second glutinous rice dough. A dye may be further added to the secondary glutinous rice paste to improve the color.
As an example, the secondary glutinous rice dough can be finally formed as a steam for about 15 to 25 minutes in a steamer at about 110 to 130 ° C after the stirring.
Next, the second glutinous rice dough and the white perilla seed containing the obullite are mixed and kneaded to prepare a rice gruel rice paste containing the obullite. Specifically, it is preferable that the pasty candy paste dough is formed by mixing 60 to 70% by weight of the secondary glutinous rice dough and 30 to 40% by weight of perennial candy containing obullite by mixing and kneading.
In one embodiment, the perennial herb containing the obullite is prepared by mixing 15 to 20 parts by weight of the perennial herb powder, 5 to 10 parts by weight of obullite powder, 35 to 45 parts by weight of starch syrup and 20 to 30 parts by weight of sugar, 20 to about 1 hour and 40 minutes, and then adding 5 to 10 parts by weight of pentylate powder. It is suitable to provide heat by the method of hot water.
At this time, obuvite powder which is applied to the rice bran seeds of pastilles has a role of keeping the glutinous rice cake not being dried for a long time and being kept in a soft state, and at the same time, evaporation of the moisture is suppressed to the maximum, thereby facilitating storage for a long time. In addition, obuvite powder, which is applied when forming blue perennial herb, improves viscosity and makes it possible to use less of sugar syrup and sugar.
Next, a sweet potato dumplings containing 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt are provided.
As another embodiment, a sweet potato soup comprising 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt, To thereby prepare the obuvite-containing castor oil-containing rice cake.
Specifically, it is preferable that the obuvite-containing castor bean paste is prepared by mixing 65 to 75% by weight of the castor bean paste with 25 to 35% by weight of the bean curd containing the obullite.
Then, the dough rice cake containing the obullite was added to the rice dough water of the perennial plant containing the obulite, and the dough cake was lighted. Then, the oblit powder was coated on the surface of the dough rice cake of the glutinous rice to thereby obtain the obullite as shown in Fig. Can be produced.
The thus-produced glutinous rice dumplings have a color and a whitish scent, and at the same time oburite is applied to keep the chewy texture of the glutinous rice dumplings for a long time and at the same time, the evaporation of the moisture is suppressed to the maximum, and it is not easily hardened. Moreover, by coating oburite powder on the surface of glutinous rice paste, moisture retention is suppressed, and the storage period is greatly improved, and powder is not added to the hands.
(4) Odie glutinous rice dumplings containing obulite
According to another embodiment of the present invention, in order to prepare an odd glutinous rice paste cake containing ovulite, firstly, glutinous rice called water is pulverized and steamed to prepare a first glutinous rice paste product. At this time, the primary glutinous rice paste can be steamed for about 15 to 25 minutes at about 110 to 130 ° C in a steamer.
Next, 70 to 90 parts by weight of the first glutinous rice paste, 25 to 35 parts by weight of sugar, 8 to 12 parts by weight of starch syrup and 0.6 to 1.5 parts by weight of obullite are added and stirred to prepare a second glutinous rice dough. A dye may be further added to the secondary glutinous rice paste to improve the color.
As an example, the secondary glutinous rice dough can be finally formed as a steam for about 15 to 25 minutes in a steamer at about 110 to 130 ° C after the stirring.
Next, the secondary glutinous rice dough and the oudite containing ovalite are mixed and kneaded to prepare an oily glutinous rice dough containing obullite. Specifically, it is preferable that the above-mentioned Ahdi glutinous rice dough is formed by mixing and kneading 60 to 70% by weight of the secondary glutinous rice paste and 30 to 40% by weight of Odilite containing obullite.
In one embodiment, the odi blue containing the obulite is prepared by mixing 35 to 45 parts by weight of audi, 25 to 35 parts by weight of starch syrup and 15 to 25 parts by weight of sugar, followed by heating for about 1 hour to 50 minutes to 2 hours and 10 minutes 7 to 13 parts by weight of an obullite powder is further preferably added. It is suitable to provide heat by the method of hot water.
At this time, the obulite powder applied to the edible glutinous rice paste does not dry the glutinous rice cake for a long time, but keeps the glutinous rice cake in a soft state, while minimizing the evaporation of the moisture and facilitating storage for a long time. Moreover, the obullite powder to be used in the formation of the odor blue improves the viscosity and makes it possible to use less of the syrup and sugar.
Next, a sweet potato dumplings containing 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt are provided.
As another embodiment, a sweet potato soup comprising 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt, To prepare an ovulite-containing sweet rice cake.
Specifically, the obuvite-containing castor oil is preferably produced by mixing 65 to 75% by weight of the castor oil and 25 to 35% by weight of the oobeite containing the obullite.
Then, the dough rice cakes containing the obullite were added to the dough of Odie glutinous rice containing the obullite, and the dough cake was lighted. Then, the obuvite powder was coated on the surface of the glutinous rice dough cake to obtain the ovalite as shown in the photograph shown in Fig. Can make an edible glutinous rice cake.
The thus prepared oddly glutinous rice dumplings have an audi flavor and color, and at the same time obullite is applied to keep the chewy texture of the glutinous rice dumplings for a long time and at the same time, the evaporation of the moisture is suppressed to the maximum, so that they are not easily hardened. Moreover, by coating oburite powder on the surface of glutinous rice paste, moisture retention is suppressed, and the storage period is greatly improved, and powder is not added to the hands.
(5) Aronia glutinous rice dumplings containing obulite
According to another embodiment of the present invention, in order to prepare an Aronia glutinous rice paste cake containing obullite, firstly, glutinous rice called water is pulverized and steamed to prepare a first glutinous rice paste product. At this time, the primary glutinous rice paste can be steamed for about 15 to 25 minutes at about 110 to 130 ° C in a steamer.
Next, 70 to 90 parts by weight of the first glutinous rice paste, 25 to 35 parts by weight of sugar, 8 to 12 parts by weight of starch syrup and 0.6 to 1.5 parts by weight of obullite are added and stirred to prepare a second glutinous rice dough. A dye may be further added to the secondary glutinous rice paste to improve the color.
As an example, the secondary glutinous rice dough can be finally formed as a steam for about 15 to 25 minutes in a steamer at about 110 to 130 ° C after the stirring.
Subsequently, the secondary glutinous rice dough and Arrangia blue containing obullite are mixed and kneaded to prepare an Aronia glutinous rice dough containing obullite. Specifically, it is preferable that the Aronia glutinous rice dough is formed by mixing 60 to 70% by weight of the secondary glutinous rice dough and 30 to 40% by weight of Aronia blue containing obullite by mixing and kneading.
In one embodiment, the Arrangement containing Aralia is prepared by mixing 35 to 45 parts by weight of Aronia, 25 to 35 parts by weight of starch syrup and 15 to 25 parts by weight of sugar and heating the mixture for about 1 hour to 50 minutes to 2 hours and 10 minutes After boiling, 7 to 13 parts by weight of obullite powder is preferably further added. It is suitable to provide heat by the method of hot water.
At this time, the obolite powder applied to the Aronia glutinous rice paste does not dry the glutinous rice cake for a long time, but keeps the glutinous rice cake in a soft state. At the same time, the evaporation of the moisture is suppressed to the maximum, thereby facilitating storage for a long time. Moreover, obolite powder applied in the formation of Aronia blue improves the viscosity and makes it possible to use less of the syrup and sugar.
Next, a sweet potato dumplings containing 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt are provided.
As another embodiment, a sweet potato soup comprising 50 to 70 parts by weight of kidney bean or red bean, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt, Is added and mixed to prepare an obullite-containing sweet rice cake.
Specifically, it is preferable that the obuvite-containing castor beverage is prepared by mixing 65 to 75% by weight of the castor beads and 25 to 35% by weight of the obovite-containing aronia bean.
Next, the dough rice cake containing the obullite was added to the Aronia glutinous rice dough containing the obullite, the dough cake was lighted, and then the obuvite powder was coated on the surface of the glutinous rice dough cake to obtain obolite as shown in Fig. 5 It is possible to produce Aroonia glutinous rice cakes containing rice.
The thus prepared Aronia glutinous rice dumplings have color and aroma and at the same time oburite is applied to keep the chewy texture of glutinous rice dumplings for a long time and at the same time the evaporation of the moisture is suppressed to the maximum, Moreover, by coating oburite powder on the surface of glutinous rice paste, moisture retention is suppressed, and the storage period is greatly improved, and powder is not added to the hands.
Hereinafter, a comparative example of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited to the following examples
Example 1
First, 800 parts by weight of the first glutinous rice dough, 200 parts by weight of sugar, 100 parts by weight of starch syrup and 10 parts by weight of obullite were added and stirred to prepare a second glutinous rice dough do. Then, the mixture is kneaded at a ratio of 65% by weight of the secondary glutinous rice paste and 35% by weight of citrus orange containing OBURITE (SS-2) to form a glutinous rice paste including obolite. At this time, citrus orange containing obullite is prepared by mixing 400 parts by weight of citrus fruit, 300 parts by weight of starch syrup and 200 parts by weight of sugar, adding about 2 quarts of the mixture with heat at a temperature of 100 캜 and then adding 90 parts by weight of obullite powder. Subsequently, 600 parts by weight of kidney beans or red beans, 250 parts by weight of sugar, 110 parts by weight of obullite, 50 parts by weight of nuts and 2 parts by weight of salt were mixed to prepare 70% by weight of a pre- % By weight to prepare an obulite-containing soap-cake. Then, the dough cake containing the obullite was added to the glutinous rice dough containing the obullite, and the glutinous rice cake was coated with the obuvite powder on the surface of the glutinous rice cake.
Comparative Example
We have prepared glutinous rice paste sold on the market.
Evaluation example
The dough-cake prepared in Example 1 and the dough-cake of Comparative Example 1 were allowed to stand in a refrigerator for 2 weeks or more, and then the degree of surface hardening and the restorative force of the rice cake were measured. The results are shown in Table 1 below. The restoring force of the rice cake was measured by pressing with a hand and recovering the original shape quickly.
[Table 1]
Referring to Table 1, it was confirmed that the glutinous rice cakes containing obullite of Example 1 were cracked in the case of the rice cakes of Comparative Example 1, compared to those without glutinous cracks. In addition, in the case of the glutinous rice cakes containing the obullite of Example 1, the restorative power was restored in 1 to 2 seconds and the friability was high. On the other hand, the fried rice cakes of Comparative Example 1 had a restoring force of 4 to 5 seconds, I can confirm that it fell.
Claims (16)
Mixing the second glutinous rice dough and the citrus blue containing ovary to prepare a citrus glutinous rice dough comprising obullite;
Preparing an obullite-containing sweet potato soup comprising 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt;
Adding the obuvite-containing sweet potato dough to the tangerine sweetpotato dough containing the obullite to make a glutinous rice cake; And
And coating obuvite powder on the surface of the glutinous rice cake. ≪ RTI ID = 0.0 > 25. < / RTI >
A method for manufacturing a glutinous rice cake paste containing obullite, which comprises mixing 65 to 75% by weight of the sweet potato sweet potato with 25 to 35% by weight of citrus orange containing the obullite.
Mixing the second glutinous rice paste with wormwood containing obullite to obtain a kneader of wormwood glutinous rice containing obullite;
Preparing an obullite-containing sweet potato soup comprising 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt;
Adding the obulite-containing sweet potato mugwort to the kneading wormwood containing the obullite to make a glutinous rice cake; And
And coating obuvite powder on the surface of the glutinous rice cake. ≪ RTI ID = 0.0 > 25. < / RTI >
Wherein the mixture is mixed at a ratio of 65 to 75% by weight of the sweet potato soup and 25 to 35% by weight of wormwood containing the obullite.
Preparing a rice gruel rice paste material containing perlite by mixing and kneading the second glutinous rice dough water and the Baekrangcho glaze containing obolite;
Preparing an obullite-containing sweet potato soup comprising 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt;
Adding the obulite-containing bean curd dumplings to the rice dumplings containing the obullite to make glutinous rice dumplings; And
And coating obuvite powder on the surface of the glutinous rice cake. ≪ RTI ID = 0.0 > 25. < / RTI >
A method for producing glutinous rice cake, comprising the steps of: mixing 65 to 75% by weight of the soybean paste with 25 to 35% by weight of white perilla oil containing the obullite.
Mixing the secondary glutinous rice dough and the oudite containing ovalite to obtain an oily glutinous rice dough comprising obullite;
Preparing an obullite-containing sweet potato soup comprising 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt;
Adding the obulite-containing sweet potato mushroom to an oily glutinous rice dough containing the obullite to make a glutinous rice cake; And
And coating obuvite powder on the surface of the glutinous rice cake. ≪ RTI ID = 0.0 > 25. < / RTI >
A method for producing glutinous rice cake, comprising the steps of: mixing 65 to 75% by weight of the soybean paste with 25% to 35% by weight of the ocherite containing the obullite.
Mixing the kneaded second glutinous rice paste with Aronia blue containing obullite to prepare an Aronia glutinous rice dough containing obullite;
Preparing an obullite-containing sweet potato soup comprising 50 to 70 parts by weight of kidney beans or red beans, 20 to 30 parts by weight of sugar, 8 to 15 parts by weight of obullite, 3 to 7 parts by weight of nuts and 0.1 to 0.3 parts by weight of salt; And
Adding the obulite-containing sweet potato mushroom to the Aronia glutinous rice paste containing the obullite to make a glutinous rice cake; And
And coating obuvite powder on the surface of the glutinous rice cake. ≪ RTI ID = 0.0 > 25. < / RTI >
A method for producing glutinous rice cake, comprising the steps of: mixing 65 to 75% by weight of the soybean paste with 25% to 35% by weight of atorvastatin containing the obullite.
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| KR20150128396A (en) * | 2014-05-09 | 2015-11-18 | 지연 | Glutinous rice and fruit rice cake containing sweet pumpkin or curcumin |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20050112429A (en) * | 2004-05-25 | 2005-11-30 | 동우제분 주식회사 | Method for making iced-vermicelli powder with chlorella, iced-vermicelli powder made its method and iced-vermicelli made the same |
| KR20120097752A (en) * | 2011-02-25 | 2012-09-05 | 대상 주식회사 | Thermally stable jam comprising modified starch and manufacturing method thereof |
| KR20150114719A (en) * | 2014-04-02 | 2015-10-13 | 방세윤 | The rice cake mixed enzyme and its method |
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