KR101988984B1 - Manufacturing method of rice cakes using dried - Google Patents

Abstract

The present invention relates to a rice cake making method using a pine nut which is easy to ingest a functional ingredient rich in taste, fragrance and nutrition while providing a chewy and soft texture. The composition is composed of (a) glutinous rice and rice - dipping for 6 hours, drying to remove moisture, adding to the dried each of the glutinous rice and rice, salt in an amount of 1 to 5% by weight based on the total weight and grinding them; (b) cutting the bark, slices, carrot tendon and slice into desired sizes and shapes, and then immersing them in sugar water added with 40 to 60 parts by weight of sugar to 100 parts by weight of water, respectively, to form a pear and carrot ; (c) The pulverized glutinous rice of step (a) and rice are mixed in a weight ratio of 1: 0.3-0.5, and then 35 - 45% by weight of green tea powder and 55 - 65% by weight of melted butter are put in the container. Mixing and then adding water to the mixture in an amount corresponding to 0.01 - 1.0 wt.% Of the total weight, mixing again, and sieving to form a rice dough; (d) immersing the frostbite in water, drying it to remove water, and adding salt to the dried frostbear in an amount corresponding to 2 to 10% by weight of the total weight to form a called segregation; (e) The bottom of the sheet is placed on the inner bottom of the sheet, the sugar is put on the bottom of the sheet, and 30.0 - 43.5% by weight of the bast of step (b), 16.0 - 20.5% (C) stepwise addition to the top of the rice dough, and then the upper part of step (b) of step (b) And 30.0 - 43.5% by weight of carrots, 16.0 - 20.5% by weight of carrots, 27.0 - 32.0% by weight of septic tanks of step (d) and 13.5 - 17.5% by weight of jujubes. And (f) steaming the steam of the step (e) to the steamer for 28 to 32 minutes and then steaming for 4 to 6 minutes.

Description

Technical Field [0001] The present invention relates to a rice cake making method using rice cake,

More particularly, the present invention relates to a method of producing rice cakes using glutinous rice and rice as main ingredients, and a method of preparing rice cakes by using a pineapple as a main ingredient of a pineapple, a carrot, and a green tea powder. More particularly, And a method for manufacturing rice cakes using a nutrient-containing functional ingredient which is easy to ingest.

In general, rice cake is our representative traditional food derived from the settlement of agricultural culture. Usually, rice is the main raw material, but its flavor is diversified depending on the form of adding beans, red beans, green beans, cinnamon, And it is becoming more and more world-class food.

In addition, research has been conducted on a variety of functional rice cakes with a recent well-being culture. However, on the other hand, there is a growing demand for palatability of food as well as functionality, so it is necessary to contribute to the popularization of rice cakes by providing rice cakes with good texture and good nutrition. Therefore, there is an increasing demand for rice cakes which are considered healthy and can maintain food palatability.

On the other hand, the abalone is a typical alkaline food which is beneficial to the human body, and has an edible rate of 80-82%, a moisture content of 85-88%, and a calorie of about 39kcal / 100g. The main ingredient of calories is carbohydrate, among which the sweetness of sugar is 10 - 13%, which varies greatly depending on the variety. Protein content is around 0.3%, which is not much different from other fruits, but it is excellent in constipation and dressing due to high dietary fiber content.

Also, based on a number of studies, it is possible to ingest polyphenols such as luteolin, quercetin, caffeic acid, etc., in the stomach by feeding the stomach or juice. And it is known that the abdomen has pharmacological functions such as anti-asthma, anti-mutation and anti-cancer, antioxidant, anti-obesity cardiovascular disease reduction, immunity enhancement, prevention of postmenopausal breast cancer.

In the study of processed products using boats, fermentation characteristics of fermented Bae Puree and fermentation characteristics of L. mesenteroides 51-3 isolated from kimchi of antibacterial effect of malic acid of Rosa and others were investigated in quality and physiological function Effect of quality, optimum fermentation conditions and quality characteristics for producing high quality wine, fermented beverage of lactic acid bacteria using fish and fruits, quality change of fresh cut pear by control of air and chemical additives, , But these studies are mainly focused on beverage, alcohol, and life science.

Korean Patent Laid-Open No. 10-2013-0027882 (published on March 18, 2013) Korean Patent Laid-Open No. 10-2012-0033870 (published on Apr. 9, 2012) Korean Patent Publication No. 10-2017-0068684 (published on June 20, 2017)

The inventors of the present invention have made intensive studies on a method for producing rice cakes using a ship having excellent taste and functionality as a part of utilization of the cucurbit. As a result, it has been found out that glutinous rice and rice are main raw materials, And thus it is easy to consume dietary fiber, vitamins, minerals and other functional ingredients. Thus, the present invention has been completed.

Therefore, it is an object of the present invention to provide a method of preparing a starch-containing starch and a carrot starch by mixing glutinous rice with rice, The present invention provides a method of manufacturing rice cake using safflower, which is supplemented with nutrient protein of rice cakes by adding seaweed, and further contains green tea powder and butter to provide a richer flavor and aroma.

In order to achieve the object of the present invention, there is provided a method of producing a rice cake comprising the steps of: (a) dipping glutinous rice and rice for 5 to 6 hours, Adding salt in an amount corresponding to 5% by weight and pulverizing them; (b) cutting the bark, slices, carrot tendon and slice into desired sizes and shapes, and then immersing them in sugar water added with 40 to 60 parts by weight of sugar to 100 parts by weight of water, respectively, to form a pear and carrot ; (c) The pulverized glutinous rice of step (a) and rice are mixed in a weight ratio of 1: 0.3-0.5, and then 35 - 45% by weight of green tea powder and 55 - 65% by weight of melted butter are put in the container. Mixing and then adding water to the mixture in an amount corresponding to 0.01 - 1.0 wt.% Of the total weight, mixing again, and sieving to form a rice dough; (d) immersing the frostbite in water, drying it to remove water, and adding salt to the dried frostbear in an amount corresponding to 2 to 10% by weight of the total weight to form a called segregation; (e) The bottom of the sheet is placed on the inner bottom of the sheet, the sugar is put on the bottom of the sheet, and 30.0 - 43.5% by weight of the bast of step (b), 16.0 - 20.5% (C) stepwise addition to the top of the rice dough, and then the upper part of step (b) of step (b) And 30.0 - 43.5% by weight of carrots, 16.0 - 20.5% by weight of carrots, 27.0 - 32.0% by weight of septic tanks of step (d) and 13.5 - 17.5% by weight of jujubes. And (f) steaming the steam of the step (e) to the steamer for 28 to 32 minutes and then steaming for 4 to 6 minutes.

Further, after the step (f), it may further include a step of cutting into a desired size and shape and molding.

Meanwhile, in step (b), the bark and slice are removed by removing the bark, slicing the bark with a thickness of 0.5 to 0.7 cm, and keeping the sliced bamboo at a temperature of 50 to 55 ° C Dried in a drier and dried for 48 to 96 hours. The carrot slices and the slices were removed from the skin of the carrot, the sliced carrots were sliced to a thickness of 0.5 to 0.7 cm, Lt; 0 > C and drying for 10 to 14 hours.

Also, it is preferable that the jujube of step (e) is divided into 3 to 5 parts of jujube from which the ovary has been removed after ovary is removed, and the rice cake of step (c) 0.1 to 3.0 parts by weight of an edible natural vegetable pigment may be added to 100 parts by weight of the rice cake, and the rice cake of the step (e) may be added with one or more saccharides selected from sugar, starch syrup, honey and malt.

The rice cake, prepared by the method of the present invention,

First, it contains a mixture of glutinous rice and rice,

Second, dietary fiber, vitamins, minerals, proteins and functional ingredients are easy to ingest, digestion and absorption are good,

Third, the rich aroma of green tea and the sweetness of butter aroma harmonize harmoniously, resulting in excellent taste and aroma.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a rice cake using a bag according to a preferred embodiment of the present invention; FIG.
FIG. 2 is a photograph of a manufacturing process of a rice cake using a bag according to a preferred embodiment of the present invention.

In the method for producing rice cakes using the pear portion of the present invention,

(a) Soak glutinous rice and rice for 5 to 6 hours, then dry to remove the water, add 1 to 5% by weight of salt to each of the dried glutinous rice and rice, Crushing;

(b) cutting the bark, slices, carrot tendon and slice into desired sizes and shapes, and then immersing them in sugar water added with 40 to 60 parts by weight of sugar to 100 parts by weight of water, respectively, to form a pear and carrot ;

(c) The pulverized glutinous rice of step (a) and rice are mixed in a weight ratio of 1: 0.3-0.5, and then 35 - 45% by weight of green tea powder and 55 - 65% by weight of melted butter are put in the container. Mixing and then adding water to the mixture in an amount corresponding to 0.01 - 1.0 wt.% Of the total weight, mixing again, and sieving to form a rice dough;

(d) immersing the frostbite in water, drying it to remove water, and adding salt to the dried frostbear in an amount corresponding to 2 to 10% by weight of the total weight to form a called segregation;

(e) The bottom of the sheet is placed on the inner bottom of the sheet, the sugar is put on the bottom of the sheet, and 30.0 - 43.5% by weight of the bast of step (b), 16.0 - 20.5% (C) stepwise addition to the top of the rice dough, and then the upper part of step (b) of step (b) And 30.0 - 43.5% by weight of carrots, 16.0 - 20.5% by weight of carrots, 27.0 - 32.0% by weight of septic tanks of step (d) and 13.5 - 17.5% by weight of jujubes. And

(f) boiling the steam of the step (e) for 28 to 32 minutes and then steaming for 4 to 6 minutes to the steamer, wherein the steam, Reinforcing fiber and functional ingredient, facilitating digestion and absorption, and having excellent functionality contained in the pear and utilizing the taste and fashion of traditional rice cakes.

Hereinafter, the method of manufacturing rice cake using the bag according to the present invention will be described in detail for each step.

(a)

It is called by immersing the glutinous rice and the rice in an appropriate amount to prepare the required amount of rice cakes at room temperature, preferably at a temperature of 15 to 20 캜 for 5 to 6 hours in water. At this time, it is preferable to remove stones or foreign substances contained in the glutinous rice and the rice flour before using the glutinous rice and the rice flour before immersing them in water. Also, it is preferable to carry out a repeated washing process until the clean water comes out before immersing the glutinous rice and the rice.

The reason for this is that the glutinous rice and the rice are immersed in water because the glutinous rice and the rice have a low moisture content and the tissue is hard, so that moisture and heat penetrate into the glutinous rice and the rice. Therefore, glutinous rice and rice are preliminarily called so that the tissue can absorb moisture and become loosened, so that it can be easily smoothened at a later process step.

It is preferable that the glutinous rice and the rice are immersed in water for 5 hours to 6 hours at room temperature. If the glutinous rice and the rice are immersed in water for more than 6 hours, mixing may not be easily performed due to mutual excessive viscosity formation And if it is immersed in water for less than 5 hours, the formation of viscosity becomes insignificant and the mixing time becomes long, and it may be difficult to obtain a high-quality mixed material.

The glutinous rice and soaked rice immersed in water are sufficiently dried to remove the water, and to each of the dried glutinous rice and the rice, an amount of salt corresponding to 1 to 5% by weight based on the total weight is added. The salt is used for adjusting the liver, and it is of course possible to expect the health effect to be enhanced by adding the salt to the salt.

On the other hand, when the salt is added to each of the glutinous rice and the rice in more than 5% by weight, the taste of the rice cake finally produced can be lowered because the salty taste is stronger. When the salt is added in an amount of less than 1% The taste of the rice cake to be produced may become somewhat plain.

The glutinous rice and the rice added with the salt are pulverized to a particle size of 50 mesh to 150 mesh using a conventional pulverizer. When the glutinous rice and the rice are ground, a blender, mortar, millstone or the like may be used in addition to the pulverizer.

(b)

First, cut slices, carrots, and slices into desired size and shape. Here, the bark and the slice were cut into a thickness of 0.5 cm to 0,7 cm after removing the skin of the stomach, and the sliced stomach was placed in a dryer maintaining a temperature of 50 to 55 ° C And dried for 48 hours to 96 hours.

After removing the skin of the carrot, the carrot removed from the skin was cut into a thickness of 0.5 cm to 0.7 cm, and the cut carrot was placed in a drier maintaining a temperature of 55 to 60 ° C And dried for 10 to 14 hours.

The raw material of the bagasse and slice is chlorogenic acid, rutin, procyanidins, catechin, epicatechin, arbutin (4-hydroxyphenyl-β-D- glucopyranoside) and polyphenol (flavonoids), which are known to be excellent anticancer, anti-inflammation and antioxidant.

In addition, the carrot, which is the raw material of the carrot and slice, is a vegetable rich in dietary fiber, vitamins and minerals, and mainly functions to help digest rice cake in the human body.

Meanwhile, the bastion, the slice, the carrot, and the slice can be cut into a desired size and shape. In one embodiment, the bastion and the slice can be cut to 2 x 2.5 cm, which is a size easy to ingest, The carrot sticks and slices can be cut into half-moon shapes so as to be easy to ingest and to give aesthetic appearance.

The carbohydrate portion and the carrot tendon which have been cut are respectively dipped in sugar water to which 40 to 60 parts by weight of sugar is added to 100 parts by weight of water in order to impart sweetness and the like.

(c)

In order to form rice cake dough, the ground waxy rice and the rice of step (a) are mixed in a weight ratio of 1: 0.3-0.5, and the mixture is filled with 35 to 45% by weight of green tea powder, 55 to 65% by weight of melted butter are added and mixed.

Since most of the glutinous rice is amylopectin, it has a lot of stickiness and is well digested. The above-mentioned rice is usually rice cooked with rice, and the amylose is about 20% and the amylopectin is about 80%. Unlike glutinous rice, it is less sticky.

On the other hand, it is preferable that the glutinous rice and the rice are mixed at a weight ratio of 1: 0.3-0.5. When the glutinous rice is 1, when the rice exceeds 0.5, the aging of the rice cake tends to be accelerated And when the rice is added at a content of less than 0.3, the rice cake may be deteriorated.

Next, 35% by weight to 45% by weight of green tea powder and 55% to 65% by weight of melted butter are added to a container containing a mixture of glutinous rice and rice, and then mixed with 0.01% by weight to 1.0% Add the appropriate amount of water, mix again, and sieve to form a rice dough.

The green tea powder contains a large amount of catechin and tannin, and is particularly well known as a diet food because of its excellent ability to decompose fat, and has an excellent taste and flavor.

Meanwhile, the addition amount of the green tea powder is preferably 35 wt% to 45 wt% with respect to the total weight. When the green tea powder is added in an amount exceeding 45 wt%, the flavor and aroma unique to the green tea powder can be increased If the added amount of the green tea powder is less than 35% by weight, the addition of the green tea powder is insufficient.

In one embodiment, the melted butter can be obtained by heating the melted butter in water to be cut in a container. The melted butter helps the human body absorb other ingredients to digest well, and emits a fragrant fragrance possessed by the butter, so that the flavor becomes richer.

If the content of the melted butter is more than 65% by weight, the rice dough may become too thick to cause a problem in the preparation of the rice dough. When the melted butter is added in an amount of less than 55% by weight, the fragrance and softness of the butter are weakened.

Next, the green tea powder and the melted butter are mixed and added to the container in an amount of 0.01 wt% to 1.0 wt% of the total weight, and then mixed again. When the water is added in an amount exceeding 1.0 wt% of the total weight, the properties of the rice cake can be reduced. If the water is added in an amount less than 0.01 wt%, the water may harden in a short time, .

Water may be added to the container in which the above-described materials are mixed, and then the mixture may be mixed and then dropped on the sieve to produce rice cake paste.

As a further example, the prepared rice cake dough may be added with 0.1 to 3.0 parts by weight of an edible natural vegetable pigment relative to 100 parts by weight of the rice cake to produce various colors.

(d)

In order to form a called diatomaceous earth, the seawater is soaked in water and then dried to remove the water, and the dried seawater is added with salt in an amount corresponding to 2 to 10% by weight of the total weight.

Here, the above-mentioned seared rice is a crop belonging to legumes, and is rich in proteins and vegetable fatty acids, and rich in B group required for various metabolism of the body, especially B ₁ .B ₂ and niacin.

On the other hand, it is preferable that the amount of salt to be added to the dried seaweed after soaking in water is maintained at 2 to 10 wt% of the total weight. This is because the nutrients of the seaweed and the sweet fragrance that emanates from the salt itself are combined. Further, by adding salt to the above-mentioned segregation, there is an advantage that the shape and color of the segregation can be well developed.

(e)

As shown in some photographs of Fig. 2, the bottom of the shiru was placed on the inner bottom of the shiru, the sugar was put on the bottom of the shiru, and the bastion and 30.0 wt% to 43.5 wt% (D) 27.0 wt% to 32.0 wt% and jujube 13.5 wt% to 17.5 wt% are added to the top of the rice cake, and then the rice cake of step (c) (B), 30.0 wt.% To 43.5 wt.% Of carotenoids, 16.0 wt.% To 20.5 wt.% Of carrot tendon, 27.0 wt.% Of a diatomaceous earth referred to in step (d) To 32.0% by weight and jujube 13.5% by weight to 17.5% by weight.

Here, the jujube can be obtained by removing the ovary and then dividing jujubes from which the ovary has been removed into three or five equal portions. Due to the characteristics of the shape of the jujube, the jujube can not only make the appearance of the rice cake look good but also improve the taste and texture.

As a further example, one or more saccharides selected from sugar, starch syrup, honey, and malt may be added to the rice cake to impart sweetness to the rice cake. At this time, when two or more saccharides are added, it is preferable to mix them in the same ratio.

(f)

The steam of the step (e) is steamed for 28 minutes to 32 minutes and then steamed for 4 minutes to 6 minutes to finally produce a rice cake using the poultry according to the present invention.

As an embodiment, it is possible to spread the prepared silk in the steamer for a period of 28 minutes to 32 minutes and for 4 to 6 minutes by soaking the water on the bottom of the steamer.

The steaming steam is placed in a container such as a steamer and steamed by steam to make it luxurious. For example, a steamer, a steamer, an oven, and a bread maker can be used. The temperature at the time of boiling can usually be set at 100 to 120 ° C, but it is preferably steamed at 80 to 100 ° C .

If the steaming time exceeds 32 minutes, excessive luxation will occur and the color of the rice cake will become worse and the rice cake will become loose. If the steaming time is less than 28 minutes, the surface will be broken and the rice cake will be cracked . Therefore, it is preferable to steep for a suitable time of about 28 minutes to 32 minutes.

When the steaming is completed, the rice cake can be finally prepared by boiling for 4 to 6 minutes. In addition, the rice cakes prepared through the step (f) may be further cut and shaped into a desired size and shape.

The molding can be performed using a mold having a predetermined shape, and when the viscosity is high, a predetermined shape can be formed by hand. In addition, the molding can be performed by the inner shape of the container during the steaming process without molding into a specific shape.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. This is for further illustrating the present invention, and the scope of the present invention is not limited to the following examples and experimental examples.

[Example 1]

1. Preparation of glutinous rice powder and rice flour

It was washed thoroughly in running water to remove the foreign substances contained in glutinous rice and rice, and the glutinous rice and the rice were separately separated and immersed in water for 5 hours. The soaked glutinous rice and the rice were sufficiently dried to remove the water, and then added to the dried glutinous rice and the rice in an amount of 1% by weight based on the total weight, and then pulverized to a particle size of about 100 mesh by a pulverizer Glutinous rice powder and rice flour were prepared.

2. Bacon, carrot, and manufacture

After removing the shell of the prepared embryo, the edible part except for the ovary of the skin removed from the shell was cut into a thickness of about 0.5 cm, and the mixture was dried in a dryer maintaining the temperature of 53 캜 for 96 hours. The dried pear was cut into a size of about 2 x 2.5 cm and dipped in sugar water to which 50 parts by weight of sugar was added per 100 parts by weight of water.

Next, the skin of the prepared carrot was removed, and the edible portion of the carrot removed from the skin was cut into a thickness of about 0.5 cm. The skin was dried in a dryer maintained at a temperature of 60 캜 for 12 hours. The dried carrots were sliced into half-moon-shaped pieces and dipped in sugar water to which 50 parts by weight of sugar was added per 100 parts by weight of water.

3. Making rice dough water

The glutinous rice powder and the rice flour were mixed in a weight ratio of 7: 3 and placed in a bowl. Then, 35% by weight of green tea powder and 65% by weight of melted butter were further added to the bowl and mixed thoroughly. Next, water in an amount corresponding to 1.0 wt% of the total weight was added to the raw material contained in the container, and the mixture was homogeneously mixed again, and the cake was kneaded down to prepare a rice cake.

4. Called Seitai Manufacturing

The prepared seawater was cleanly rinsed in running water to remove foreign matter, and was then called water. Next, a salt amount corresponding to 5% by weight of the total weight was added to the called-up stand to prepare a calligraphic stand.

5. Shiruenanchi

The bottom of the shiru was covered with silk, and about 1 tablespoon of sugar was added to the bottom of the shiru, and then 33% by weight of bacon and 20% by weight of carrot, 30% by weight of seaweed and 17% by weight of jujube were added, The dough water and the sugar were mixed and filled from the edge of the silk, and then the dough was further added with 33 wt% of bran, 30 wt% of carrot and 20 wt% of carrot, 17 wt% of jujube.

6. Steaming and steaming in the steamer

After boiling the steamed siru for 30 minutes, the steam was boiled for about 5 minutes and finally the rice cake was prepared.

7. Molding

The prepared rice cakes were molded into sizes and shapes that are easy to ingest.

[Example 2]

1. Preparation of glutinous rice powder and rice flour

It was washed thoroughly in running water to remove the foreign substances contained in glutinous rice and rice, and the glutinous rice and the rice were separately separated and immersed in water for 5 hours. The soaked glutinous rice and the rice were sufficiently dried to remove the water, and the amount of salt corresponding to 0.5 wt% was added to each of the glutinous rice and the rice to be dried, and the ground rice was milled to a particle size of about 100 mesh by a pulverizer Glutinous rice powder and rice flour were prepared.

2. Making rice dough water

The glutinous rice powder and the rice flour were mixed in a weight ratio of 6: 4 and put in a bowl. Then, 35% by weight of green tea powder and 65% by weight of melted butter were further added to the bowl and mixed. Next, water in an amount corresponding to 1.0% by weight of the total weight was added to the raw material contained in the container, and the mixture was homogeneously mixed again, followed by sieving to prepare a rice cake.

3. Called Seitai Manufacturing

The prepared seawater was cleanly rinsed in running water to remove foreign matter, and was then called water. Next, a salt of the amount corresponding to 3% of the total weight was added to the called-up seawater to prepare a called segregate.

4. Shiruenanchi

The bottom of the sheet is placed under the silk, and about 1 tablespoon of sugar is added to the bottom of the sheet. After 70% by weight of seaweed and 30% by weight of jujube are added, the rice cake and sugar are mixed on the added ingredients. Then, 70% by weight of the seaweed and 30% by weight of the jujubes were again added thereto.

5. Steaming and steaming in the steamer

After boiling the steamed siru for 30 minutes, the steam was boiled for about 5 minutes and finally the rice cake was prepared.

6. Molding

The prepared rice cakes were molded into sizes and shapes that are easy to ingest.

[Example 3]

1. Preparation of glutinous rice powder and rice flour

It was washed thoroughly in running water to remove the foreign substances contained in glutinous rice and rice, and the glutinous rice and the rice were separately separated and immersed in water for 5 hours. The added glutinous rice and rice were added with 0.5% by weight of salt per total weight, and then ground to a size of about 100 mesh with a grinder to prepare glutinous rice powder and rice flour.

2. Bacon, carrot, and manufacture

After removing the shell of the prepared embryo, the edible part except for the ovary of the skin removed from the shell was cut into a thickness of about 0.5 cm, and the mixture was dried in a dryer maintaining the temperature of 53 캜 for 96 hours. The dried pear was cut into a size of about 2 x 2.5 cm and dipped in sugar water to which 50 parts by weight of sugar was added per 100 parts by weight of water.

Next, the skin of the prepared carrot was removed, and the edible part of the carrot removed from the skin was cut into a thickness of about 0.5 cm, and the mixture was placed in a drier maintaining a temperature of 60 캜 and dried for 12 hours. The dried carrots were sliced into half-moon-shaped pieces and dipped in sugar water to which 50 parts by weight of sugar was added per 100 parts by weight of water.

3. Making rice dough water

The glutinous rice powder and the rice flour were mixed in a weight ratio of 6: 4 and put in a bowl. Then, 35% by weight of green tea powder and 65% by weight of melted butter were further added to the bowl and mixed. Next, water in an amount corresponding to 1.0 wt% of the total weight was added to the raw material contained in the container, and the mixture was homogeneously mixed again, followed by sieving to prepare a rice cake.

4. Called Seitai Manufacturing

The prepared seawater was cleanly rinsed in running water to remove foreign matter, and was then called water. Next, a salt of the amount corresponding to 5% of the total weight was added to the called-up seawater to prepare a called segregate.

5. Shiruenanchi

The bottom of the shiru was covered with silk, and about 1 tablespoon of sugar was added to the bottom of the shiru, and then 33% by weight of bacon and 20% by weight of carrot, 30% by weight of seaweed and 17% by weight of jujube were added, The dough water and the sugar were mixed and filled from the edge of the silk, and then the dough was further added with 33 wt% of bran, 30 wt% of carrot and 20 wt% of carrot, 17 wt% of jujube.

6. Steaming and steaming in the steamer

After boiling the steamed siru for 30 minutes, the steam was boiled for about 5 minutes and finally the rice cake was prepared.

7. Molding

The prepared rice cakes were molded into sizes and shapes that are easy to ingest.

[Comparative Example]

As a control for comparison with the rice cakes manufactured in the examples, Seiru Cake sold by General Mart (manufacturer: Zyso) was obtained.

[Experimental Example]

As a sensory test for Examples 1 to 3 and Comparative Examples, students who majored in food and nutrition at Songwon National University were selected by the 9-point scale method to examine consumer preference. Here, the evaluation item of consumer preference includes color, flavor, softness, general preference, 9 points for 'I like it very much (strong)', 5 points for 'I do not like it too much', 'I hate it very much ) Was evaluated as one point.

The samples used were 15 g of one serving of rice cake in a white plastic dish, and the age and gender of the selected students were recorded. Each sample was filled with water, a cup spitting the sample, and water from the water purifier, Lt; / RTI >

The results of the sensory evaluation were as shown in Table 1 below.

Item Comparative Example Example 1 Example 2 Example 3 color 6.00 ± 0.25 ^a 6.21 ± 0.27 ^a 6.02 ± 0.28 ^a 6.07 ± 0.27 ^a Flavor 5.86 ± 0.26 ^a 6.33 ± 0.24 ^a 5.94 + - 0.22 ^a 6.03 ± 0.25 ^a Softness 5.24 ± 0.25 ^b 6.30 ± 0.25 ^b 5.72 + - 0.22 ^b 5.79 ± 0.22 ^a Comprehensive likelihood 5.71 ± 0.21 ^a 6.26 ± 0.19 ^a 5.80 ± 0.19 ^a 5.86 ± 0.29 ^a

Referring to Table 1, the color and flavor, softness, and overall acceptability values were higher in all examples than in the comparative examples. In particular, it can be seen that Example 1 prepared in the preferred range of the present invention exhibited the highest color, flavor, softness, and overall acceptability. Thus, It can be confirmed that it has higher preference degree.

In addition, Example 2, in which the carrot and carrot were not added, showed a somewhat higher level in the overall category compared to the comparative example. However, the lowest value among the examples was shown. In the present invention, It can be concluded that the effect is significant.

Claims (6)

(a) Soak glutinous rice and rice for 5 to 6 hours, then dry to remove the water, add 1 to 5% by weight of salt to each of the dried glutinous rice and rice, Crushing;
(b) cutting the bark, slices, carrot tendon and slice into desired sizes and shapes, and then immersing them in sugar water added with 40 to 60 parts by weight of sugar to 100 parts by weight of water, respectively, to form a pear and carrot ;
(c) The pulverized glutinous rice of step (a) and rice are mixed in a weight ratio of 1: 0.3-0.5, and then 35 - 45% by weight of green tea powder and 55 - 65% by weight of melted butter are put in the container. Mixing and then adding water to the mixture in an amount corresponding to 0.01 - 1.0 wt.% Of the total weight, mixing again, and sieving to form a rice dough;
(d) immersing the frostbite in water, drying it to remove water, and adding salt to the dried frostbear in an amount corresponding to 2 to 10% by weight of the total weight to form a called segregation;
(e) The bottom of the sheet is placed on the inner bottom of the sheet, the sugar is put on the bottom of the sheet, and 30.0 - 43.5% by weight of the bast of step (b), 16.0 - 20.5% (C) stepwise addition to the top of the rice dough, and then the upper part of step (b) of step (b) And 30.0 - 43.5% by weight of carrots, 16.0 - 20.5% by weight of carrots, 27.0 - 32.0% by weight of septic tanks of step (d) and 13.5 - 17.5% by weight of jujubes. And
(f) steaming the steam of step (e) in the steamer for 28 to 32 minutes and then steaming for 4 to 6 minutes,
In step (b), the bark and slice are removed by removing the bark from the bark, slicing the bark to a thickness of 0.5 to 0.7 cm, and drying the sliced bell at a temperature of 50 to 55 ° C And dried for 48 - 96 hours,
After removing the skin of the carrot, the sliced carrot was sliced into a thickness of 0.5 to 0.7 cm. The sliced carrot was placed in a drier maintaining the temperature of 55 to 60 ° C, Wherein the dried rice cake is formed by time drying. The method according to claim 1,
The method of any one of claims 1 to 5, further comprising the step of cutting the beverage to a desired size and shape after the step (f). delete The method according to claim 1,
Wherein the jujube of step (e) is divided into 3 to 5 equal parts of the jujube from which the ovary has been removed after removing the ovary. The method according to claim 1,
Wherein the rice cake of step (c) comprises 0.1 to 3.0 parts by weight of an edible natural vegetable pigment added to 100 parts by weight of the rice cake to produce various colors. The method according to claim 1,
Wherein the rice dough of step (e) comprises at least one saccharide selected from sugar, starch syrup, honey, and maltose.

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