KR102016426B1 - Method for producing instant whole red beans glutinous rice cake for quick cooking in microwave - Google Patents

Abstract

The present invention (1) the step of removing water after immersing rice; (2) adding salt to the dried rice of step (1) and then first grinding with a grinder; (3) adding sugar to the first milled rice flour of step (2) and then second grinding with a grinder; (4) thawing after freezing the secondary milled rice powder of step (3); (5) preparing a red bean paste by mixing sugar and salt with the boiled red bean; (6) spread the prepared red bean paste of step (5) on the shiru, put the thawed rice flour of step (4) on the red bean paste, and then put the prepared red bean paste of step (5) on the top and steam and steam ; And (7) cutting and forming the moxa glutinated rice of step (6), sealing the container, and steam sterilizing the same. It relates to an instant whole red bean glutinous rice cake prepared for microwave cooking.

Description

Method for producing instant red bean glutinous rice cake for easy cooking in the microwave {Method for producing instant whole red beans glutinous rice cake for quick cooking in microwave}

The present invention (1) the step of removing water after immersing rice; (2) adding salt to the dried rice of step (1) and then first grinding with a grinder; (3) adding sugar to the first milled rice flour of step (2) and then second grinding with a grinder; (4) thawing after freezing the secondary milled rice powder of step (3); (5) preparing a red bean paste by mixing sugar and salt with the boiled red bean; (6) spread the prepared red bean paste of step (5) on the shiru, put the thawed rice flour of step (4) on the red bean paste, and then put the prepared red bean paste of step (5) on the top and steam and steam ; And (7) cutting and forming the moxa glutinated rice of step (6), sealing the container, and steam sterilizing the same. It relates to an instant whole red bean glutinous rice cake prepared for microwave cooking.

Rice cake is a food that is steamed or boiled, and is a traditional food that is indispensable to events such as festivals and congratulations. In general, rice cake is prepared by steaming glutinous rice flour or non-glutinous rice flour in boiling water as main grains, and then adding some rice starch to the inside of rice cake as needed and then steaming it using steam in a steamer. This traditional rice cake uses natural grains and does not contain trans fats, so it provides a nutritious and desirable snack.

However, rice cakes are nutritious snacks, but because they are easily hardened, sour or decayed, they are vulnerable to shelf life or storage, resulting in restrictions on the distribution of goods. This is due to the aging of the starch contained in rice cakes. Retrogradation of starch is partly crystalline because starch molecules bind to each other through hydrogen bonding when gelatinized starch is left at room temperature for a long time. It means the phenomenon of forming a structure. As a result, the hydrogen bond formation in the starch causes the water present in the starch to escape, resulting in hardening of the product, loss of storage safety, and degradation of the starch food. Among the factors affecting the aging of the starch, various additives as well as physical and chemical conditions such as the type of starch, the composition of amylose and amylopectin in the starch, storage temperature, pH, water content, and the like. Therefore, many attempts have been made to suppress aging by adding trehalose, surfactants, emulsifiers, oligosaccharides, and raw starch saccharifying amylase. However, since the anti-aging method mainly by additives, preservatives, and the like, it is necessary to develop rice cakes with excellent texture and improved shelf life without containing any food additives.

Korean Patent Registration No. 0774535 discloses a method of preparing instant rice cake compositions for microwave cooking by adding at least one aging inhibitor and an enzyme agent selected from sorbitol, eastern powder and sugar fatty acid ester to rice cake dough. There is a problem that some consumers are reluctant to consume because it is artificially added with food additives to extend the shelf life. In addition, Korean Patent No. 1748373 discloses an instant cooking composition for microwave cooking including rice flour having a moisture content of 12% or less by hot plate drying of rice flour, and the prior patent discloses a moisture content by hot plate drying to enable long-term distribution. There is a characteristic in that it uses a lowered rice flour, in order to intake rice cakes has a cumbersome problem of cooking by adding water to rice flour and kneading. Therefore, the present invention can be refrigerated distribution without using any additives, and when you buy instant rice cakes at supermarkets and convenience stores immediately by turning in about 1 minute in a microwave oven as a technology that can intake fresh rice cakes as freshly prepared This is different from the prior art.

The present invention has been derived from the above requirements, and an object of the present invention is to optimize the manufacturing conditions such as soaking, grinding, freezing, steaming and sterilization conditions and material mixing ratios, and to improve the quality of deterioration and starch without using additives. Prolonged shortening of the shelf life caused by aging, and when cooked by microwave cooking after refrigerated distribution to maintain the soft texture is to provide a method for producing instant red bean wax cake for microwave cooking that can be refrigerated for a long time.

In order to solve the above problems, the present invention comprises the steps of (1) removing water after immersing rice; (2) adding salt to the dried rice of step (1) and then first grinding with a grinder; (3) adding sugar to the first milled rice flour of step (2) and then second grinding with a grinder; (4) thawing after freezing the secondary milled rice powder of step (3); (5) preparing a red bean paste by mixing sugar and salt with the boiled red bean; (6) spread the prepared red bean paste of step (5) on the shiru, put the thawed rice flour of step (4) on the red bean paste, and then put the prepared red bean paste of step (5) on the top and steam and steam ; And (7) cutting and molding the moxa glutinated rice of step (6), sealing the container, and steam sterilizing the same.

The present invention also provides an instant whole red bean glutinous rice cake prepared for the microwave oven prepared by the above method.

Whole red bean wax cake prepared by the method of the present invention can be stored refrigerated for a long time without using additives such as a synthetic preservative, and when cooked and ingested in a microwave after a long-term refrigerated distribution, the texture is excellent due to its moist and soft texture. It can have the effect that consumers can easily consume warm instant rice cake made as if manufactured. In addition, since refrigeration is possible for a long time, it is possible to purchase mochi easily at a mart, a convenience store, etc., thereby increasing the consumption of mochi, and contributing to the activation of export product development because of the long-term distribution.

1 is a photograph showing the manufacturing process of red bean wax cake of the present invention.
Figure 2 shows a picture of the rice cake finished by packing the red bean glutinous rice cake of the present invention.
3 is a graph comparing the general bacterial counts of steamed steamed rice cakes according to heat source type (oven, steam) and steam time.

In order to achieve the object of the present invention, the present invention

(1) removing water after immersing the rice;

(2) adding salt to the dried rice of step (1) and then first grinding with a grinder;

(3) adding sugar to the first milled rice flour of step (2) and then second grinding with a grinder;

(4) thawing after freezing the secondary milled rice powder of step (3);

(5) preparing a red bean paste by mixing sugar and salt with the boiled red bean;

(6) spread the prepared red bean paste of step (5) on the shiru, put the thawed rice flour of step (4) on the red bean paste, and then put the prepared red bean paste of step (5) on the top and steam and steam ; And

(7) it provides a method for producing instant red bean wax mochi for cooking microwave oven, characterized in that it comprises the step of cutting and molding the mochi mochi mochi of step (6) and sealing in a container and steam sterilization.

In the method for producing instant red bean wax cake of the present invention, the immersion of the step (1) is preferably immersed for 4 to 5 hours at 18 ~ 22 ℃, more preferably 4 hours at 20 ℃ You can immerse yourself. Soaking the rice under the same conditions as described above was able to prepare a rice having a moisture content suitable for the manufacture of the rice cake for cooking microwave oven.

In addition, in the method for producing instant red bean wax cake of the present invention, the grinding of the steps (2) and (3) can be pulverized with a grinder with a roller interval of 1 to 2 mm, using rice flour pulverized under the above conditions. To prepare the glutinous rice cake was able to produce a glutinous rice cake with excellent texture while delaying aging of the prepared rice cake. However, if the grinding conditions are out of the above range, there is a problem that the grains of rice are not luxuryed and the grains remain inside the rice cake, or a foreign matter is felt, or the rice is easily aged after the rice cake is manufactured.

In addition, in the method for producing instant red bean wax cake of the present invention, the rapid freezing of step (4) may preferably freeze the crushed rice flour at -22 ~ -18 ℃, more preferably to -20 ℃ Can be frozen rapidly. Since the pulverized rice flour generates heat during the pulverization process and causes the deterioration of the rice flour, it was rapidly frozen within 1 hour after the pulverization under the above conditions to prevent deterioration of the rice flour, and thus could be produced as a wax cake that can be refrigerated for a long time.

In addition, in the method for producing instant red bean wax cake of the present invention, the method of steaming and steaming in step (6) is preferably steamed for 5-6 minutes at 95-105 ° C. and steamed for 20-30 minutes. More preferably at 100 ° C. for 5 minutes and steamed for 25 minutes. Steaming after steaming under the above conditions is good as a dough having an appropriate viscosity without detecting microorganisms. In addition to the deterioration problem, microorganisms may remain and cause problems during long-term distribution.

In addition, in the method for producing instant red bean wax cake of the present invention, the steam sterilization of the step (7) is preferably steam sterilized for 15-25 minutes at 95 ~ 105 ℃, more preferably 20 minutes at 100 ℃ Steam sterilization during. Steam sterilization under the above conditions could effectively sterilize the microorganisms without affecting the quality of the rice cake.

The manufacturing method of instant red bean paste rice cake for microwave cooking of this invention is more concretely.

(1) removing the water after immersing the rice for 4-5 hours at 18 ~ 22 ℃;

(2) adding the salt of 10 ~ 14 g to 0.8 ~ 1.2 kg of the water removed in the step (1) of the salt and then primary grinding with a grinder adjusted to the roller interval 1 ~ 2 mm;

(3) adding 55 to 65 g of sugar to the first milled rice flour of step (2) and then second grinding with a grinder adjusted to a roller interval of 1 to 2 mm;

(4) thawing the second milled rice powder of step (3) by freezing at -22 to -18 ° C;

(5) preparing a bean jam by mixing boiled red beans 900 ~ 940 g sugar 60 ~ 70 g and 12 ~ 18 g salt;

(6) prepare the thawed rice flour of step (4) and the prepared adzuki bean paste in step (5) at a weight ratio of 51 to 54:46 to 49, spread the prepared adzuki bean paste in step (5) on the rice flour, and rice flour on the adzuki bean After putting on, put the red bean paste on the top again steaming for 5-6 minutes at 95 ~ 105 ℃ and steaming for 20-30 minutes; And

(7) cutting and molding the moxa glutinous rice of step (6) and sealing in a container may include steam sterilization for 15-25 minutes at 95 ~ 105 ℃,

More specifically

(1) soaking rice for 4 hours at 20 ° C. and then removing water;

(2) adding 1 g of salt to 1 kg of the dried rice of step (1), and then first grinding with a grinder adjusted to a roller distance of 1 to 2 mm;

(3) adding 60 g of sugar to the first milled rice flour of step (2) and then second grinding with a grinder adjusted to a roller distance of 1 to 2 mm;

(4) thawing the second milled rice powder of step (3) by rapid freezing at -20 ° C;

(5) preparing red bean paste by mixing 920 g of boiled red beans with 65 g of sugar and 15 g of salt;

(6) prepare the thawed rice flour of step (4) and the prepared red bean paste of step (5) at 52.59: 47.41 weight ratio, spread the prepared red bean paste of step (5) on the shiru, and put rice powder on the red bean paste, Putting red bean paste on the top again and steaming at 100 ° C. for 5 minutes and steaming for 25 minutes; And

 (7) cutting and molding the moxa glutinous rice of step (6) and sealing the container may include steam sterilization for 20 minutes at 100 ℃.

In the method for producing instant red bean wax cake of the present invention, by combining the ingredients under the same conditions as described above, rice flour and red bean paste tastes well together, and the chewy texture and flavor were excellent. In addition, it is possible to produce a glutinous rice cake that can maintain its original shape without swelling after microwave cooking.

The present invention also provides an instant whole red bean glutinous rice cake prepared for the microwave oven prepared by the above method.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Production Example  1. Instant cooking for microwave cooking Whole red rice cake  Produce

(1) The glutinous rice was soaked at 20 ° C. for 4 hours and then drained by supporting the sieve.

(2) After adding 12 g of salt to 1 kg of the glutinous rice from which the water of step (1) was removed, first grinding was performed with a grinder adjusted to a roller distance of 1 to 2 mm.

(3) 60 g of sugar was added to the first milled rice powder of step (2), and then second milled using a grinder adjusted to a roller distance of 1 to 2 mm.

(4) The second pulverized rice powder of step (3) was thawed after freezing at -20 ° C.

(5) The red bean paste was prepared by mixing 65 g of sugar and 15 g of salt with 920 g of red beans boiled in a steam cooker at 100 ° C. for 40 minutes.

(6) prepare the thawed rice flour of step (4) and the prepared red bean paste of step (5) at 52.59: 47.41 weight ratio, spread the prepared red bean paste of step (5) on the shiru, and put rice powder on the red bean paste, The red bean paste was placed on the top again, steamed at 100 ° C. for 5 minutes, and steamed for 25 minutes.

(7) The moxa glutinous rice cake of step (6) was cooled, cut and molded, sealed in a container, and steam sterilized at 100 ° C. for 20 minutes (FIGS. 1 and 2).

Instant red bean glutinous rice cake combination ratio (wt%) material Preparation Example 1 Comparative Example 1 Comparative Example 2 Special rice flour Rice flour 49.06 38.06 60.06 Salt 0.59 1.59 0.39 Sugar 2.94 4.94 1.94 Adzuki bean Boiled Red Beans 43.62 52.92 32.52 Sugar 3.08 2.08 4.08 Salt 0.71 0.41 1.01

Example  1. Establishing Rice Soaking Conditions

The microwave cooking wax of the present invention needs to be pretreated with rice having an appropriate moisture content due to moisture evaporated during microwave cooking. Therefore, the inventors of the present invention were able to prepare a rice cake with a moist texture of freshly prepared rice cakes that did not dry after cooking microwaves of the prepared rice cakes when the water content of the soaked rice was 32% before the preparation of rice flour in the preliminary experiment. When the moisture content of more than 33% confirmed that there is a problem that the dough becomes, in order to manufacture an instant waxy rice cake product having an appropriate texture, it is necessary to set the appropriate rice immersion conditions.

As a result of comparing the water content of the rice according to the immersion time of the rice, the moisture content increased as the immersion time increased, and the water content exceeded 32% when the immersion time exceeded 4 hours. Therefore, considering the economic and stable production, it was found that about 4 hours of immersion time is required.

Moisture Content of Rice by Rice Soaking Time (%) Immersion time (hr) Moisture content (%) 2 31.54 4 32.48 6 33.21

Example  2. Establish rice grinding conditions

Processes that can be adjusted to control the grain size of rice are the first and second grinding processes. The purpose of the primary grinding is to simply grind the rice grains in the barrel, which is generally characterized by not being tightly tightened.

The particle size distribution of the rice flour pulverized twice by varying the roller thickness is shown in Table 3 below. As a result, it was confirmed that the grain size of rice powder completely tightened and lowered was mainly distributed around 60 mesh, and the grain size of rice powder was dispersed toward 40 mesh as the rolling thickness increased. Therefore, in the rice cake that requires coarse grains of rice, it is judged that the roller interval of 1 to 2 mm should be maintained.

Rice flour particle size distribution according to roller thickness Roller thickness (mm) Particle size distribution (%) 20 mesh 40 mesh 60 mesh 80 mesh 100 mesh 140 mesh 0 0.62 1.56 92.23 3.71 1.73 0.15 0.1 0.81 5.42 89.48 2.41 1.73 0.15 One 0.87 20.30 78.42 0.41 0 0 2 0.84 30.29 68.69 0.18 0 0

In addition, the sensory evaluation using a five-point scale method for 20 sensory test personnel with rice cake using rice flour with different roller thickness thicknesses are shown in Table 4 below. In the case of glutinous rice cakes, which are made of glutinous rice, the texture is chewy and chewy. In general, as the grain size increases, the chewy texture increases, but the hardness increases rapidly due to rapid aging. Therefore, when the grain size of the grain is too finely ground, it is not suitable for preparing instant rice cakes for microwave cooking.

As a result of the sensory test, there was no significant difference in appearance and smell, but it was confirmed that the most suitable waxy rice cake could be prepared by using crushed rice powder with a roller thickness of 1 ~ 2 mm in chewyness, throbbing and adhesion. .

Sensory Evaluation Results of Waxy Rice Cake Using Rice Flours with Different Roller Thickness Roller thickness thickness (mm) Exterior smell Chewy Thirsty Adhesion 0 4.7 4.5 3.6 4.0 3.8 0.1 4.7 4.4 3.7 4.1 3.6 One 4.7 4.5 4.1 4.3 4.7 2 4.7 4.5 4.1 4.2 4.5

Example  3. Steaming condition  Establish

The results of testing the temperature and characteristics of the steamed rice cake steamed by the steaming time and the general bacteria, E. coli and pathogenic microorganisms in the production of rice cakes are shown in Table 5 below. As a result, the temperature of the temperature (75 ℃) that can control the harmful microorganisms from the steaming 4 minutes time appeared, it was confirmed that the appearance is good. In the case of general bacteria, steaming for more than 5 minutes was not detected, and it was determined that steaming for 5 minutes would be preferable.

Quality Characteristics of Steamed Rice Cake by Steaming Time Steaming time Temperature (℃) Constellation General bacteria
(CFU / g) Escherichia coli
(CFU / g) Pathogenic microorganisms
(CFU / g) 0 min 15.7 Bad 1.0 × 10 ⁵ × voice 1 minute 27.5 Bad 8.9 × 10 ⁴ - voice 2 minutes 30.8 Bad 8.1 × 10 ⁴ - voice 3 minutes 63.3 Bad 5.5 × 10 ⁴ - voice 4 minutes 99.4 Good 1.1 × 10 ⁴ - voice 5 minutes 99.5 Good 0 - voice 6 minutes 99.6 Good 0 - voice

Example  4. Establishment of Sterilization Conditions

The present inventors sealed the rice cake prepared during the preliminary experiment in a container and sterilized using electromagnetic waves. In the sterilizing effect, when the electromagnetic waves were treated for 30 seconds or more, the result was sterilized to obtain a positive result. However, due to the problem caused by the increase in the exposure time of the electromagnetic wave, when it is more than 30 seconds, the swelling of the rice cake is caused by the volume expansion, the shape is distorted, and the product is exposed to rapid aging of the product exposed to more than 30 seconds. This problem is considered to be related to the excitation of water molecules due to electromagnetic wave irradiation. The sterilization effect can be assured in a very fast time due to the electromagnetic sterilization effect, but the electromagnetic sterilization method is withheld as an application process due to the change of quality of the product.

In addition, when the oven is used as a dry heat sterilization method during sterilization by a heat source, there is a problem in that drying of the rice cake product occurs and complete sterilization is not achieved. In addition, when steam sterilization was confirmed that the sterilization is completely sterilized without affecting the quality of the product during 10 minutes sterilization (Fig. 3), and does not affect the quality of the product even when steam sterilization until 30 minutes, more safely refrigerated distribution The final decision was made to sterilize for 20 minutes to sterilize instant rice cake.

In addition, after the sterilized whole red bean paste mochi was sealed in a container for 20 minutes with steam, after measuring the general bacterial count according to the refrigerated storage period for 3 weeks, microorganisms were not generated during the refrigerated storage for 18 days. Microorganisms of ⁴ CFU / g were generated. If 10 ⁵ CFU / g of the rice cake is not available for distribution beyond the reference value, the red bean wax cake of the present invention was confirmed that the refrigerated distribution for about 17 days corresponding to 80% of 21 days.

In addition, after sterilizing the red bean paste rice cake sealed in the container with steam for 20 minutes, the quality limit date according to the cold storage temperature is based on the standards of the Food Code (Chapter 5. Food Standards and Specifications, 2. Bread or Rice Cake 5). Set to. Experimental results showed that the quality limits of rice cake were calculated as 21 days for storage at 0 ℃ and 4 ℃ and 18 days for storage at 10 ℃. However, the product was multiplied by a factor of safety of 0.8 to consider various variables in distribution, and the final shelf life was set to 16 days (0 ~ 4 ℃ storage) and 14 days (10 ℃).

Example 5 Establishment of Material Formulation Ratio

The red bean glutinous rice cake prepared by the method of Preparation Example 1, prepared by the method of Preparation Example 1 but the sensory test was carried out with the whole red bean wax rice cake of Comparative Examples 1 and 2 prepared by varying the material blending ratio (Table 1). As a result, it did not show a big difference in appearance and smell, but it was confirmed that the glutinous rice cake prepared by the material blending ratio of Preparation Example 1 showed a high score of 4 or more in the chewyness, throat turnover and adhesion (Table 6).

Sensory Evaluation Results of Waxy Rice Cakes with Different Material Mixing Ratio division Exterior smell Chewy Thirsty Adhesion Preparation Example 1 4.7 4.5 4.1 4.3 4.7 Comparative Example 1 4.6 4.5 3.6 3.6 3.5 Comparative Example 2 4.7 4.3 3.5 4.0 3.7

Example  6. Of red bean glutinous rice cake  Quality change during distribution storage

Deformation and deterioration of the product due to quenching, thawing, and refrigeration in the production and distribution channels are the biggest causes of deterioration.

In this experiment, color and texture changes in the steaming process and steam sterilization process using steam steaming, change of the finished red bean wax cake product during the 21 days in the refrigerating process, and finally The change was measured when purchased and cooked for ingestion.

As a result, the color and texture of the mochi after the steaming and steam sterilization process did not show a significant difference, it could be determined that the rice cake quality does not affect the sterilization process under the conditions of the present invention. In addition, when the finished glutinous rice cakes were refrigerated for three weeks, there was no significant difference in chromaticity, but the hardness tended to increase with longer storage period.

In addition, after cooking the red bean paste rice cake refrigerated for 2 weeks in a microwave oven for 50 seconds, steam 10 minutes and natural thawing 120 minutes and confirmed the color and texture, there was no significant change in color in the whole process. Hardness and cohesiveness did not show significant difference between pre-distributed rice cakes and microwave-dissolved rice cakes after distribution, but the hardness of natural thawed rice cakes increased significantly. Chewiness was increased in steam-thawed and naturally thawed rice cakes compared to pre-distributed rice cakes, but microwave cooked rice cakes did not show any significant difference. In view of the above results, the red bean glutinous rice cake of the present invention does not show a difference in color and texture of the rice cake before distribution when cooked in a microwave oven after refrigerated distribution, and thus seems to be suitable as an instant rice cake for microwave cooking.

Quality Changes in the Production and Distribution Pathway of Whole Red Waxy Rice Cakes division Main production and distribution channel Chromaticity Texture L a b Hardness (Dyne / cm ² ) Cohesiveness (%) Chewiness (g) production moxibustion 37.97 ^a 3.77 ^ab 4.89 ^b 139.4 ^a 127.0 ^a 129.1 ^a Sterile 32.07 ^a 1.71 ^a 0.74 ^a 135.7 ^a 161.1 ^a 145.0 ^a circulation Refrigerated Storage (4 ℃) 1 day 33.29 ^a 3.17 ^ab 2.13 ^ab 97840.0 ^b - - 7 days 32.11 ^a 3.04 ^ab 1.70 ^ab 1701234.0 ^bc - - 14 days 32.10 ^a 2.43 ^a 1.94 ^ab 2912155.0 ^c - - 21st 30.42 ^a 2.94 ^a 1.59 ^ab 312155.0 ^c - - consumer 50 seconds in microwave 33.70 ^a 4.76 ^ab 4.61 ^b 193.7 ^a 200.9 ^a 261.2 ^a 10 minutes steam defrost 34.1 ^a 2.03 ^a 1.22 ^ab 447.2 ^a 121.8 ^a 377.7 ^b 120 minutes of natural thawing 30.42 ^a 3.22 ^a 1.93 ^ab 168100.0 ^bc 127.5 ^a 6132.7 ^b

Claims (4)

(1) removing the water after immersing the rice for 4-5 hours at 18 ~ 22 ℃;
(2) adding the salt of 10 ~ 14 g to 0.8 ~ 1.2 kg of the water removed in the step (1) of the salt and then primary grinding with a grinder adjusted to the roller interval 1 ~ 2 mm;
(3) adding 55 to 65 g of sugar to the first milled rice flour of step (2) and then second grinding with a grinder adjusted to a roller interval of 1 to 2 mm;
(4) thawing the second milled rice powder of step (3) by freezing at -22 to -18 ° C;
(5) preparing a bean jam by mixing boiled red beans 900 ~ 940 g sugar 60 ~ 70 g and 12 ~ 18 g salt;
(6) prepare the thawed rice flour of step (4) and the prepared adzuki bean paste in step (5) at a weight ratio of 51 to 54:46 to 49, spread the prepared adzuki bean paste in step (5) on the rice flour, and rice flour on the adzuki bean After putting on, put the red bean paste on the top again steaming for 5-6 minutes at 95 ~ 105 ℃ and steaming for 20-30 minutes; And
(7) the electronic storage capable of cold storage, characterized in that it comprises the step of steam sterilization for 15 to 25 minutes at 95 ~ 105 ℃ after cutting and molding the mochi glutinous rice cake of step (6) and sealed in the container Method for preparing instant red bean paste rice cake for range cooking. delete delete delete

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