KR102003791B1 - Compositions for rice cake premix and preparation method of instant rice cake using thereby - Google Patents
Compositions for rice cake premix and preparation method of instant rice cake using thereby Download PDFInfo
- Publication number
- KR102003791B1 KR102003791B1 KR1020160022539A KR20160022539A KR102003791B1 KR 102003791 B1 KR102003791 B1 KR 102003791B1 KR 1020160022539 A KR1020160022539 A KR 1020160022539A KR 20160022539 A KR20160022539 A KR 20160022539A KR 102003791 B1 KR102003791 B1 KR 102003791B1
- Authority
- KR
- South Korea
- Prior art keywords
- starch
- weight
- powder
- parts
- rice
- Prior art date
Links
Classifications
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
The present invention relates to a premix composition for preparing instant rice cakes and a method for preparing instant rice cakes using the premix composition. More particularly, the present invention relates to a method for producing instant rice cakes comprising 100 parts by weight of expanded powder, 50-70 parts by weight of starch, 5-10 parts by weight of non- 30 to 50 parts by weight of a preservative, 5 to 10 parts by weight of a thickener, 1 to 3 parts by weight of a salt and 30 to 45 parts by weight of a sugar fraction.
According to the present invention, it is possible to produce a rice cake having excellent texture and flavor at home easily by providing a premix composition for instant cake which can be directly fed without cooking or microwave cooking.
Description
The present invention relates to a premix composition for preparing instant rice cake and a method for producing instant rice cake using the premix composition, and more particularly, The present invention relates to a premix composition for preparing instant rice cakes which enables to prepare instant rice cake without cooking of microwave oven, and a method for producing instant rice cake using the premix composition.
Rice cakes are mainly foods made by cooking rice, glutinous rice, or other grains by steaming or steaming them. These rice cakes are a traditional food for Koreans who have rice stocks, such as holidays, banquets and other events.
The method of producing such rice cake is generally grinding the grain into powder, damping the doughy grain powder with the wet dough, or kneading the dough with water to make the rice cake. That is, the conventional method of producing rice cakes is not only complicated but also requires a heater such as a steamer or a shiru.
In addition, due to such a manufacturing method, there is a disadvantage that a large quantity of the rice cake is to be produced, rather than a desired amount.
In addition, the rice cake produced in large quantities has a short storage period, so that it hardens or changes in taste even after a day or two days of manufacture. When the rice cake is frozen to extend the preservation period of the rice cake, There is a disadvantage that it is necessary to perform post-treatment such as steaming or heating, and there is a problem that the taste and texture of the rice cake which is once re-steamed or heated after being frozen are remarkably deteriorated.
Therefore, in order to solve this disadvantage, it has been attempted to develop a premix for preparing instant rice cake which can be cooked in a microwave oven for a short time so that a consumer can manufacture instant rice cake at home.
As an attempt to overcome this problem, Korean Patent Laid-Open No. 10-2007-0007652 proposes a composition containing wet rice flour having a moisture content of 25% or more as a main ingredient, so that the rice cake can be prepared by microwave cooking for a short time. In Korean Patent No. 10-0869406, rice flour is prepared by preparing an in-rice pre-mix using glutinous rice powder having a high moisture content and cooking it for a short time in a microwave oven. Korean Patent Laid-Open No. 10-2009-0042672 also proposed a sweet pot cake pre-mix composition for microwave cooking which can be circulated at room temperature. Korean Patent No. 10-1298499 also proposes a rice cake premix composition which is cooked in a microwave oven for a short time.
However, some of these prior arts have disadvantages in that they are difficult to circulate at room temperature due to high moisture content, and also have a disadvantage in that it is difficult to use the microwave oven as an instant dishwasher because of the long cooking time of the microwave oven. In addition, all of the above-mentioned prior art methods are a method of heating a dough using a microwave oven. Since a high degree of gratification can not be realized only by cooking a microwave oven for a short time, the texture is not good and the surface of the rice cake is hard There is a disadvantage that a phenomenon of decomposition, that is, a surface hardening phenomenon appears.
Accordingly, an object of the present invention is to provide a premix composition for instant cake-making, which can be directly fed without cooking or microwave oven, by preparing a premix composition containing expanded wheat flour as a main component.
Further, it is intended to provide a premix composition for instant instant rice cake which is produced and circulated in the form of dried powder, which has a long storage period and is easy to store.
It is another object of the present invention to provide a method for producing instant rice cakes having excellent taste and flavor in a short time by a simple method using such a premix composition.
In order to accomplish the above object, the premix composition for instant cake-making according to the present invention is characterized by containing expanded powder.
The premix composition may further comprise a puffed powder, wherein the puffed powder is selected from the group consisting of glutinous rice, potato, sweet potato, tapioca, barley, oats, wheat, sorghum, corn , Soybean, mung bean, yulmu, jojoba, millet, red bean and buckwheat are pulverized and then pulverized.
Starch, skim milk powder, powder holding and thickening agent.
The starch is selected from the group consisting of corn starch, glutinous rice starch, rice starch, potato starch, tapioca starch, sweet potato starch, wheat starch, waxy corn starch, corn starch, tapioca starch, potato starch, sweet potato starch, Or more.
Wherein the powdery fat is one of a vegetable fat powder, an animal fat powder and a mixture thereof.
The thickening agent may be selected from the group consisting of hydroxypropyl methylcellulose, methylcellulose, carboxymethylcellulose, xanthan gum, guar gum, locust gum, sodium alginate One selected from the group consisting of sodium alginate, sodium caseinate, pectin, propylene glycol alginate, sodium polyacrylate, aqar, and carrageenan. Or more.
Salt and sugar, and the sugar is characterized by being sugar or sugar powder.
The premix composition is prepared by mixing 100 parts by weight of the expanded fine powder, 50 to 70 parts by weight of starch, 5 to 10 parts by weight of skim milk powder, 30 to 50 parts by weight of powder, 5 to 10 parts by weight of thickener, And 30 to 45 parts by weight of sugar.
The method for preparing instant rice cake according to the present invention comprises the steps of preparing the premix composition, mixing the prepared premix composition with water and kneading, and molding the kneaded kneaded product .
According to the present invention, it is possible to manufacture a rice cake having excellent texture and flavor at home easily by providing a premix composition for instant cake which can be directly fed without cooking or microwave cooking.
Further, there is an advantage that the premix composition is kept at room temperature for a long time as a powder type.
In addition, there is an advantage of promoting the consumption of rice by increasing the consumption of rice cakes.
Hereinafter, the present invention will be described in detail.
Conventional rice cakes were easily produced at home, and they were recognized as foods that could not be eaten. Also, it was difficult to store the rice cakes at room temperature for about 1 to 2 days. In addition, when the rice cakes were frozen and stored, the shelf life was prolonged, but the texture deteriorated significantly.
In addition, a conventional premix composition for cooking rice cakes using a microwave oven or the like has not been satisfactorily sweetened by microwave heating, and has not only a limited flavor and texture but also a surface hardening phenomenon.
Accordingly, it is an object of the present invention to provide a premix composition for instant cake, which can easily produce rice cake at home, and to provide a premix composition capable of producing instant rice cake without heating cooking process, that is, without microwave cooking will be.
The premix composition according to the present invention can be prepared from various kinds of rice cakes such as rice cakes, slices, gopi-cakes, rice pads, potatoes, siruchi rice cakes, rice cakes, glutinous rice cakes,
To this end, the premix composition for instant cake of the present invention is characterized by containing expanded powder.
The expanded powder means that the rice is suddenly maintained at a high temperature and a high pressure state under normal temperature and normal pressure to induce a rapid volume expansion and maintain the starch state as it is. Such expanded powder is a state in which starch has already been partially enriched, and its degree of gelatinization is maintained as it is as it is, so that instant rice cake can be produced without separate heating cooking process. In addition, when the expanded powder is used, the texture and flavor of the powder can be produced at a level similar to that of the conventional rice cakes.
The expanded powder may be obtained by purchasing a commercially available product, or may be prepared by the following method.
Rice is cleaned 4 to 5 times in water, then soaked for 2 to 5 hours. Then, they remove the water by supporting it on the chestnut and colander, and then mature it for 15 ~ 90 minutes. The steaming steam may use steam at 100 to 150 ° C, and the supply pressure of the steam may be about 0.3 to 0.7 kgf / cm 2, but it is not necessarily limited thereto. In addition, the degree of gelatinization at the time of boiling is preferably about 70 to 90%, but this is not necessarily limited either. Next, the cooked rice cake is dried to a moisture content of about 10 to 15%. The drying can use warm air of about 35 to 45 ° C. The dried dried beautifier is expanded at a pressure of 200 to 260 ° C and a pressure of 1.0 to 1.2 Mp using an expander, and then pulverized to a particle size of 10 to 50 mesh.
If the particle size of the expanded powder is larger than 10 mesh, the grain is rough and the texture of the prepared rice cake becomes rough. If the particle size is less than 50 mesh, the water absorbing ability of the mixture is deteriorated when mixed with water to deteriorate the overall formability and texture. 10 to 50mesh is preferable.
The rice may be at least one selected from the group consisting of rice flour, rice glutinous rice, and mixed rice flour of rice white or brown rice. The rice may be suitably selected according to the type and texture of the rice cake to be produced.
The premix composition of the present invention may further comprise a blowing powder.
The expanded powder is obtained by expanding the grain as in the case of the above-mentioned expansion, and by further including such expanded powder, the texture and taste of the instant rice cake are further improved. The expanded powder is prepared by boiling, drying, expanding and pulverizing the same in the same manner as the above-mentioned expansion and emulsification. As the grain, potatoes, sweet potatoes, tapioca, barley, oats, wheat, sorghum, corn, soybean, mung bean, , Red beans and buckwheat. At this time, it is preferable that the expanded powder is pulverized to have the same particle size as that of the expanded powder.
In addition, the expanded powder contains about 10 to 50 parts by weight based on 100 parts by weight of the unexpanded fine powder described above. When the content of the expanded powder is too high, the content of the unexpanded fine powder is lowered and the texture and formability of the rice cake are poor If the content is too low, the effect of improving the flavor and texture is insignificant, and it is included in an amount of 10 to 50 parts by weight.
The premix composition of the present invention may further comprise starch, skim milk powder, powder holding agent and thickening agent.
The starch imparts viscosity at the time of kneading of the composition to improve moldability, improve binding property to maintain shape stability after molding, and improve the moisture retention of the produced rice cakes. Examples of such starches include corn starch, waxy starch, rice starch, potato starch, tapioca starch, sweet potato starch and wheat starch, as well as waxy corn starch, corn starch, tapioca starch, potato starch, sweet potato starch and wheat starch One or more of modified starches may be used. In particular, when the modified starch is used as the modified starch, at least one of waxy corn starch, corn starch, tapioca starch, potato starch, sweet potato starch and wheat starch is used , The moisturizing property of the ready-to-eat rice cake is further improved, and the texture becomes more chic. One example of such an alpha starch is Sun Creamy, which is commercially available.
The starch is contained in an amount of 50 to 70 parts by weight based on 100 parts by weight of the expanded powder. When the starch is less than 50 parts by weight, the effect is insignificant. When the starch is more than 70 parts by weight, , Moldability, texture and the like are lowered.
The defatted powdered milk is prepared by separating and removing fat from milk, drying it to powder, and using a reducing flow path, the preservation period of which is one year or more, and which is reduced to milk when water is poured. Therefore, when the premix composition is incorporated into the premix composition of the present invention, nutritional components of milk can be imparted to rice cakes, and flavor is improved and texture is softened.
If the defatted powdered milk is less than 5 parts by weight, the effect is insignificant. When the defatted powdered milk is more than 10 parts by weight, it becomes excessive, The overall taste of the product is not good.
Since the particles of the fat are enclosed by the collagenous material and are shielded from the outside air, the powdery fat can be preserved for a long period of time, thereby enhancing the moisture retention of the prepared instant rice cake and imparting a soft texture. In addition, there are additional effects such as delayed aging. Such powder may be one of vegetable fat powder, animal fat powder and mixtures thereof. The vegetable oil may be at least one selected from the group consisting of palm oil, vegetable oil, soybean oil, palm oil, sunflower oil, sesame oil, and hydrogenated oil or ester exchange oil of the oil. The animal oil may be at least one selected from the group consisting of lard, . However, the present invention is not limited thereto, and powdery forms of all vegetable or animal oils, which are water-dispersible, may be used.
Such powder is contained in an amount of 30 to 50 parts by weight based on 100 parts by weight of the expanded powder. When the powder is less than 30 parts by weight, the effect is insignificant. When the powder is more than 50 parts by weight, The quality of the product is deteriorated.
In addition, the thickener is a food additive for improving the physical properties and texture of the premix composition when it is mixed with water to increase the viscosity, emulsion stability, and the like. Examples of the food additive include hydroxypropyl methylcellulose, methylcellulose, Examples thereof include carboxymethylcellulose, xanthan gum, guar gum, locust gum, sodium alginate, sodium caseinate, pectin, propylene glycol alginate, At least one selected from the group consisting of propylene glycol alginate, sodium polyacrylate, agar and carrageenan can be used.
Such a thickener is contained in an amount of 5 to 10 parts by weight based on 100 parts by weight of the expanded powder.
In addition, the premix composition of the present invention may further contain salt and sugar, and it is possible to use purified salt as the salt and sugar or sugar powder as the sugar.
The salt may be contained in an amount of 1 to 3 parts by weight and the sugar content may be in a range of 30 to 45 parts by weight based on 100 parts by weight of the expanded powder.
The premix composition for instant cake-making according to the present invention having the above-described composition can be produced by simply kneading and molding without further heating or microwave cooking.
The method for preparing instant rice cake using the premix composition of the present invention comprises the steps of preparing a premix composition having the above composition, mixing the prepared premix composition with water and kneading the kneaded mixture, .
That is, first, the premix composition is prepared, water is added thereto, kneaded, and the kneaded kneaded product is molded to complete the preparation. Water may be used at room temperature or lukewarm water temperature (about 20 to 40 ° C.), and the amount of the premix composition and water may be mixed in a ratio of about 1: 0.5 to 1 by weight.
In addition, the type of the rice cake to be manufactured is not limited, and various types of rice cakes such as rice gruel, rice gruel, cane rice cake, rice gruel, rice gruel, It is of course possible to use rice cakes.
As described above, the instant rice cake produced by the premix composition according to the present invention can be consumed as it is without heating or microwave treatment, and its sensory characteristics are also similar to that of the rice cake prepared by the conventional method, You can contribute.
Hereinafter, the present invention will be described in detail with reference to specific examples.
(Example)
A premix composition was prepared by the composition as shown in Table 1 below, mixed with water, kneaded, and then rice cakes were formed. At this time, the rice cake was cut into sections. Examples 1 to 4 were rice white rice, Examples 5 to 8 used glutinous rice white, Examples 3 and 7 used soybean powder, and Examples 4 and 8 used corn Respectively. In all of the examples, corn starch was used as the starch, and corn aplasic starch was used only in Example 2 and Example 6. As the powder, Sun cream, a commercially available product, sodium alginate as a thickener, , And sugar powder was used as the sugar.
In addition, water at 30 ° C was used, and water and the premix composition were mixed at a ratio of 1: 0.7 weight ratio.
powder
Powdered milk
(Comparative Example 1)
The dried rice powder was used in place of the expanded rice powder.
(Comparative Example 2)
A commercially available premix composition for instant cake for making a microwave oven was purchased and a rice cake was prepared according to the recipe indicated.
(Test Example 1)
The sensory evaluation of the taste, texture and preference of the rice cakes produced through the examples and the comparative examples as described above was performed, and the results are shown in Table 3 below. Sensory tests were conducted on 100 food experts and general consumers. The scores and the evaluation criteria were based on the 9-point scoring method, and are shown in Table 2 below.
On the other hand, as a control group, rice pieces sold in a rice cake shop were purchased.
As can be seen from the above Table 3, Examples 1 to 8 prepared according to the present invention are superior to Comparative Example 1 using rice flour and Comparative Example 2 using microwave-heated heat, .
In addition, it was confirmed that the degree of preference was similar to that of the control group.
Further, Examples 2 and 6 using the alpha-starch were rated somewhat higher in taste, texture, and taste than Examples 1 and 5, and Examples 3, 4, 7, and 8 It was confirmed that it was rated somewhat higher in taste, texture, and taste than Examples 1 and 5.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.
Claims (9)
The expanded powder is prepared by boiling the rice, glutinous rice or a mixture thereof, and drying the mixture. The dried powder is pulverized at a temperature of 200 to 260 ° C and a pressure of 1.0 to 1.2 MP using an expander to a particle size of 10 to 50 mesh,
The expanded powder may be prepared by expanding at least one cereal selected from the group consisting of glutinous rice, potato, sweet potato, tapioca, barley, oats, wheat, sorghum, corn, soybean, mung bean, Crushed,
Wherein the sugar is sugar or sugar powder.
The starch is selected from the group consisting of corn starch, glutinous rice starch, rice starch, potato starch, tapioca starch, sweet potato starch, wheat starch, waxy corn starch, corn starch, tapioca starch, potato starch, sweet potato starch, By weight based on the total weight of the premix.
Wherein the powdery fat is one of a vegetable fat powder, an animal fat powder and a mixture thereof.
The thickening agent may be selected from the group consisting of hydroxypropyl methylcellulose, methylcellulose, carboxymethylcellulose, Xanthan Gum, Guar Gum, locust gum, sodium alginate One selected from the group consisting of sodium alginate, sodium caseinate, pectin, propylene glycol alginate, sodium polyacrylate, aqar, and carrageenan. By weight based on the total weight of the premix.
Mixing and kneading the prepared premix composition with water,
And molding the kneaded kneaded product. ≪ RTI ID = 0.0 > 15. < / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160022539A KR102003791B1 (en) | 2016-02-25 | 2016-02-25 | Compositions for rice cake premix and preparation method of instant rice cake using thereby |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160022539A KR102003791B1 (en) | 2016-02-25 | 2016-02-25 | Compositions for rice cake premix and preparation method of instant rice cake using thereby |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020190052048A Division KR20190050948A (en) | 2019-05-03 | 2019-05-03 | Compositions for rice cake premix and preparation method of instant rice cake using thereby |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170100238A KR20170100238A (en) | 2017-09-04 |
| KR102003791B1 true KR102003791B1 (en) | 2019-07-25 |
Family
ID=59924429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160022539A KR102003791B1 (en) | 2016-02-25 | 2016-02-25 | Compositions for rice cake premix and preparation method of instant rice cake using thereby |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102003791B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102267323B1 (en) | 2019-03-07 | 2021-06-21 | 임철준 | Composition for instant rice cake and method for preparing instant rice cake using the same |
| KR102457250B1 (en) * | 2021-01-06 | 2022-10-20 | 김영철 | A Method For Making Steamed Rice Cake With Jujube |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100774535B1 (en) | 2005-07-11 | 2007-11-08 | 한국식품연구원 | Manufacturing Method of Premix for Ready-to-eat Rice Cake Using Electronic Range |
| KR100940034B1 (en) | 2007-10-26 | 2010-02-04 | 씨제이제일제당 (주) | Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof |
| KR100869406B1 (en) | 2008-03-04 | 2008-11-21 | 백석문화대학 산학협력단 | The manufacturing method of the rice cake covered with bean flour and the manufacturies thereby |
| KR101298499B1 (en) * | 2011-08-31 | 2013-08-21 | 대상 주식회사 | Compositions for rice cake premix for cooking by microwave oven and preparation method of instant rice cake using thereby |
| KR101313113B1 (en) * | 2011-11-16 | 2013-09-30 | 주식회사 삼양사 | Premix composition for various rice cake |
| KR101617380B1 (en) * | 2011-12-19 | 2016-05-03 | 주식회사 삼양사 | Premix composition for glutinous rice cake for baking in microwave oven, glutinous rice cake using the same, and manufacturing method thereof |
-
2016
- 2016-02-25 KR KR1020160022539A patent/KR102003791B1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170100238A (en) | 2017-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100940034B1 (en) | Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof | |
| KR101340452B1 (en) | Method for manufacturing rice noodle using rice milk | |
| KR102003791B1 (en) | Compositions for rice cake premix and preparation method of instant rice cake using thereby | |
| KR101869015B1 (en) | Method for prepation sause contain Stir-Fried Rice Cake and sause contain Stir-Fried Rice Cake produced by the same method | |
| Kaur et al. | Quality characterization of brown rice pasta supplemented with vital gluten and hydrocolloides | |
| EP3884770A1 (en) | Vegetable substitute of aged or plastic type cheese and process for preparation thereof | |
| KR20140067708A (en) | Manufacturing method of rice nooddles and said ricenooddles | |
| KR101221561B1 (en) | Non-fermented Chinese Stuffed Pancake | |
| KR101406345B1 (en) | Baked glutinous korean rice snack and manufacturing method thereof | |
| KR101313113B1 (en) | Premix composition for various rice cake | |
| JP2012130278A (en) | Method for producing sponge cake | |
| KR101271281B1 (en) | Composition for cookies comprising bean-curd dregs powder | |
| KR20190050948A (en) | Compositions for rice cake premix and preparation method of instant rice cake using thereby | |
| KR20170071014A (en) | Instant rice noodles and manufacturing method of thereof | |
| JP5859292B2 (en) | Chilled bread manufacturing method | |
| JP6796599B2 (en) | Manufacturing method of rice noodles like rice noodles | |
| KR101137501B1 (en) | Manufacturing method of rice noodle including tangle extract | |
| JP2023042787A (en) | Processed food using artificial meat, and production method of processed food using artificial meat | |
| KR101275617B1 (en) | Rice gruel using rice flour and method of manufacturing the same | |
| KR20070009904A (en) | Condiment mix composition for vegetables salted not long before eating | |
| KR102007645B1 (en) | Spread containing injeolmi and manufacturing method thereof | |
| KR101414808B1 (en) | A method of preparing rice puffing snack | |
| JP2016002073A (en) | Flour for okonomiyaki | |
| JP3590185B2 (en) | Flour composition for confectionery | |
| KR102623769B1 (en) | Method for preparing bean-curd solgi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right |