KR102380679B1 - Bar rice cake using scorched rice and manufacturing method for the same - Google Patents

Abstract

The present invention relates to a nurungji rice cake and a manufacturing method thereof, and more particularly, to a new recipe nurungji rice cake and a method for manufacturing the same so as to satisfy various preferences of consumers.
The method for producing nurungji rice cake according to the present invention comprises the steps of preparing nurungji rice cake (S1); Putting the nurungji prepared in step S1 into tea and preparing the soaked nurungji (S2); Putting rice in water to prepare soaked rice (S3); Mixing salt with the soaked rice of step S3 and then putting it in a grinder and first grinding to prepare soaked rice flour (S4); A step of mixing the soaked nurungji prepared in step S2 and the soaked rice flour prepared in step S4, and then put it in a grinder and secondly pulverizing to prepare a mixed rice flour with nurungji (S5); and steaming the nurungji mixed rice flour of step S5 in a steamer, and then putting it in an extruder and passing it through to prepare a rice cake (S6).

Description

Nurungji rice cake and its manufacturing method

The present invention relates to a nurungji rice cake and a method for manufacturing the same, and more particularly, to a new recipe of nurungji rice cake and a method for manufacturing the same so as to satisfy various preferences of consumers.

More specifically, it relates to a new recipe for rice cake with nurungji and a method of manufacturing the same, which can provide not only taste but also nutrition in a balanced manner by using nurungji, various teas, etc. in manufacturing garaetteok.

Garae-tteok is a long cylindrical-shaped rice cake made with non-glutinous rice flour, and its exact origin is unknown. When making rice cakes, they are pulled out long, and there is a theory that it was named Garae-tteok because it is expressed as pulling out phlegm, and there is a theory that it is called “garae-tteok” because it is said that it is eaten by cutting it out one by one.

The following record is recorded in 〈The Dongguk Seigi Period〉. “I make rice cake with non-glutinous rice, beat it and mix it into a single stem. I wait for it to harden and cut it crosswise. The thinness is like money. When boiling, pheasant meat, pepper powder, etc. are mixed and indispensable for washing dishes. Making rice cake soup is one year older. It is said how many bowls he ate. said."

Judging from this, it seems that Garaetteok existed at least from the late Joseon Dynasty. In the new year, with a new spirit and body, the custom of using tteokguk (rice cake soup) has developed while warding off evil spirits throughout the year and holding ceremonies and ceremonies in anticipation of the coming of good fortune. Garae-tteok is the most basic rice cake in Korea, but since the ingredients are not special, it is not particularly tasty or delicacy, but it can be cooked in a variety of ways. Usually, when New Year's Day approaches, each family's best way to prepare food is to pull out the rice cakes. Tteok-guk was served not only for dinner, but also for entertaining guests. In some regions, dumplings are served with dumplings floating in rice cake soup, and garnish (something similar to today's garnish) is used well to enhance the taste and taste.

Ordinary garae-tteok has a long cylindrical shape, but in Gaeseong, the tip of the garae-tteok is twisted to cut it like a peanut shell, and it is called jorain-tteok.

Garae-tteok is made by steaming non-glutinous rice flour and placing it on an anban, a wooden board that serves as a support. This is because the rice cakes are hot and cold when you beat them with rice cakes, which adds to the taste.

Currently, it is common to make it using a machine, but more specifically, wash the non-glutinous rice, soak it well, drain it, add salt, grind it into a fine powder, and steam it in a steamer or steamer. Next, the steamed rice cake is extruded, pulled out into water, and cut to a predetermined length.

On the other hand, depending on how the rice is cooked, various types of rice are served. Rice cakes, godubap, cooked rice, jinbap, unripe rice, and non-cooked rice come out. When the rice loses moisture, nurungji remains at the bottom of the container. When rice is cooked in a conventional rice cooker, Nurungji is usually produced by sticking to the bottom of the rice cooker, such as rice, barley rice, and beans.

Nurungji is a very friendly food, leaving many traces in our lives. In the old days, schoolchildren who memorized the Thousand Characters in the Seodang used to joke about 'Rice cooked with a thousand pieces of heaven' or 'Nurungji in a cauldron with a thousand pieces of heaven' as a joke. Lately, it is sometimes eaten as a snack by putting cold rice in a thin pan and frying it for about 15 minutes on a very low heat after applying a little oil to the level. Because it is dry and compressed, it is easy to store and if necessary, you can boil it with water and eat it as a soup.

As described above, Nurungji was used as a meal substitute because it became hard and easy to store and carry. This is partly because snacks were not as abundant as they are today, but it has been the most sought-after snack since a long time ago, when rice was cooked in a conventional pot. These nurungji can be said to be a full-bodied food as well as delicious taste and smell due to various substances such as glucose produced when carbohydrates in rice are pressed with nurungji.

However, the nurungji as described above can hardly be obtained at present due to the improvement of the dietary structure. As such, the improvement of the dietary structure in which nurungji can hardly be obtained has resulted in the loss of the taste of nurungji, our traditional snack food.

Republic of Korea Patent Publication No. 10-2019-0112702 (2019.10.07) discloses a rice cake containing tteokgalbi improved visually, tastefully and nutritionally by containing tteokgalbi, nuts, dried fruits, and dried vegetables, and a method for manufacturing the same and Korean Patent Laid-Open Publication No. 10-2019-0112702 (2019.11.25) discloses a rice cake base; and two or more kinds of cattle selected from the group consisting of fruits, vegetables, eggs and fish, located in the Garaetteok base, wherein each cow is embedded in a row in the longitudinal direction of the Garaetteok base, , Garaetteok and a method for manufacturing the same are disclosed, wherein each of the cows is surrounded by the Garaetteok base and separated by the Garaetteok base.

In addition, Republic of Korea Patent Publication No. 10-2019-0128271 (2019.11.18) discloses a rice cake base in order to supplement the nutritional components of rice cakes containing carbohydrates as a main component; and minced fish meat, which is fried in oil and supplemented with protein distributed in the rice cake base, and a method for manufacturing the same, are disclosed, and Korean Patent Publication No. 10-2019-0108984 (2019.09. .25) discloses functional noodles prepared from breadfruit powder, rice cakes, and a method for manufacturing the same.

Republic of Korea Patent Publication No. 10-2019-0112702 (2019.10.07) Republic of Korea Patent Publication No. 10-2019-0112702 (2019.11.25) Republic of Korea Patent Publication No. 10-2019-0128271 (2019.11.18) Republic of Korea Patent Publication No. 10-2019-0108984 (2019.09.25)

The present invention has been devised to solve the problems of the prior art as described above, and an object of the present invention is to provide a new recipe nurungji rice cake and a method for manufacturing the same so as to satisfy various tastes of consumers.

More specifically, it is an object of the invention to provide a new recipe for rice cake with nurungji and a method for manufacturing the same, which can provide not only taste but also nutrition in a balanced manner by using nurungji, various teas, etc. do.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above and object, there is provided a method for producing nurungji rice cake according to the present invention. Putting the nurungji prepared in step S1 into tea and preparing the soaked nurungji (S2); Putting rice in water to prepare soaked rice (S3); Mixing salt with the soaked rice of step S3 and then putting it in a grinder and first grinding to prepare soaked rice flour (S4); Mixing the soaked nurungji prepared in step S2 and the soaked rice flour prepared in step S4, and then putting it in a grinder and secondly pulverizing to prepare a mixed rice flour with nurungji (S5); and steaming the nurungji mixed rice flour of step S5 in a steamer, and then putting it in an extruder and passing it through to prepare a rice cake (S6).

In addition, in the method for producing nurungji rice cake according to the present invention, the tea in step S2 is any one tea selected from the group consisting of corn tea, green tea, matcha, Puer's tea, hibiscus tea, and mate tea. .

In addition, in the method for producing nurungji rice cake according to the present invention, the grain size of the soaked rice flour in step S4 is 250-300 mesh after the first grinding, and the soaked nurungji in step S5 is after the secondary grinding It is characterized in that the particle size is 20 to 200 mesh (mesh).

In addition, the manufacturing method of the nurungji rice cake according to the present invention is characterized in that, based on 100 parts by weight of the rice, 70 to 80 parts by weight of the nurungji and 1-3 parts by weight of salt.

On the other hand, the rice cake with nurungji according to the present invention, in the rice cake, is characterized in that it is manufactured by the manufacturing method of the rice cake with nurungji according to the present invention.

According to the present invention having the configuration as described above and a method for producing nurungji rice cake, it is possible to provide a new recipe for nurungji rice cake and a method for manufacturing the same so as to satisfy various tastes of consumers.

More specifically, according to the Nurungji Garaetteok and its manufacturing method according to the present invention, Nurungji of a new recipe that can provide balanced nutrition as well as taste by using Nurungji, various teas, etc. in manufacturing Garaetteok Garaetteok and its manufacturing method can be provided.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram schematically showing a manufacturing method of nurungji rice cake according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Like numbers refer to like elements throughout.

1 is a manufacturing process diagram schematically showing a manufacturing method of nurungji rice cake according to the present invention.

A method for producing nurungji rice cake according to the present invention comprises the steps of preparing nurungji rice cake (S1); Putting the nurungji prepared in step S1 into tea and preparing the soaked nurungji (S2); Putting rice in water to prepare soaked rice (S3); Mixing salt with the soaked rice of step S3 and then putting it in a grinder and first grinding to prepare soaked rice flour (S4); Mixing the soaked nurungji prepared in step S2 and the soaked rice flour prepared in step S4, and then putting it in a grinder and secondly pulverizing to prepare a mixed rice flour with nurungji (S5); and steaming the nurungji mixed rice flour of step S5 in a steamer, and then putting it in an extruder and passing it through to prepare a rice cake (S6).

Hereinafter, the manufacturing method of Nurungji rice cake according to the present invention will be described in more detail step by step with reference to FIG. 1 .

1. Nurungji manufacturing step (S1);

First, prepare the nurungji. In the present invention, nurungji is not limited to non-glutinous rice nurungji, glutinous rice nurungji, brown rice nurungji, brown rice nurungji, nurungji made by mixing non-glutinous rice and non-glutinous rice, barley rice nurungji, oat nurungji, etc. or a machine, and the method, apparatus, or machine is not particularly limited.

2. Soaked Nurungji manufacturing step (S2);

The nurungji prepared in step S1 is put into tea and soaked to prepare nurungji. In the present invention, the tea in step S2 may be composed of any one tea selected from the group consisting of corn tea, green tea, matcha tea, Pu'er tea, hibiscus tea, and mate tea.

Corn tea is a traditional Korean tea made by roasting and boiling corn. To make corn tea, dry the corn kernels and fry until brown. Boil the roasted corn in boiling water until the color of the water turns yellow. Drink the brewed water as a tea. If barley tea, which is the same grain tea, tastes slightly bitter, corn tea naturally contains a sweet taste. However, you can drink it with added sugar to add sweetness.

In addition, corn tea has effects such as prevention of constipation, diet effect, prevention of adult diseases, anti-aging, prevention of tooth decay, and improvement of gum health, eyesight, and kidney function.

Green tea (綠茶) refers to water made from unfermented, dried tea leaves to give it a blue color. Tea leaves contain caffeine, tannins, nitrogen, protein, vitamins A and C, and inorganic salts, which have beneficial pharmacological effects on the human body, such as arousal, diuresis, detoxification, and recovery from fatigue.

In addition, green tea prevents arteriosclerosis and hypertension, detoxifies and relieves alcohol and tobacco, promotes excretion of environmental hormones from the body, relieves diabetes by suppressing rapid rise in blood sugar levels, high sterilization power, and calorie-free favorite beverage. It is effective for oral hygiene, such as removal.

Matcha tea is a tea that originated in Japan's long-established tea ceremony culture, and has recently been attracting attention as a health food for people around the world. Matcha is a classification of green tea, and refers to powdered tea leaves dried in a syrup. Many people confuse green tea with green tea, but the difference is that the particles are finer because the veins and stems are removed and filtered through a fine sieve.

In addition, matcha tea has a stronger flavor and aroma than green tea by removing rough leaf veins and grinding whole tea leaves. In particular, it contains more antioxidants than green tea and is known to help improve blood sugar, cholesterol levels, and threat factors such as triglycerides.

In addition, matcha tea contains less caffeine than regular green tea and contains abundant antioxidants, and it is popular because of its many beneficial ingredients such as L-theanine, which is mainly used in diet foods, and beta-carotene, which is effective in preventing free radicals. Recently, it is being sold in the market in a form that is easy to eat, and it is attracting more attention in the global market.

Pu'er tea is a type of black tea produced in Yunnan Province, China. After processing the tea leaves and fermenting them with microorganisms, it is a post-fermented tea that has a soft and unique aroma and taste. It is made by processing Mocha (母茶) made by drying Chinese large-leaved tea leaves in the sun. Black tea is a post-fermented tea with a mild and mild taste.

In addition, Pu'er tea leaves are black or blackish-brown, and the brewed tea is brownish red. Pu'er tea is divided into freshly made raw tea and mature tea aged through a post-fermentation process. Raw tea has a stronger taste than mature tea and has a clean and fresh scent. Sukcha is relatively mild and soft. A well-made Pu'er tea has a characteristic that the taste and aroma become softer and deeper as time goes by. The longer the tea is stored in an appropriate environment, the less astringent taste and the longer the scent lasts.

In addition, Pu'er tea is rich in gallic acid, which is known to have effects such as decomposing fat and antioxidants. Gallic acid is a phenolic compound abundant in plants and inhibits the breakdown of fat for easy absorption by the body. When fat reabsorption is suppressed, excess fat is discharged out of the body, and the body uses cholesterol in the body, reducing blood cholesterol. However, in order to have a significant cholesterol-reducing effect, it is more effective to consume it in the form of an extract rather than drinking tea. In addition, gallic acid is known to have antioxidant properties, and studies on the effects of cancer prevention and the like are being conducted. There are also studies showing that Pu-erh tea helps relieve hangovers.

Hibiscus is a plant belonging to the genus Mallow family. Hibiscus is the generic name of the genus Mugunghwa. It contains hundreds of species of grasses, shrubs and trees. It grows in warm temperate and subtropical and tropical regions. Most of them have large, colorful flowers and are popular as ornamentals. Hibiscus petals are used as a tea or as an ingredient in desserts. In some areas, it has been used for medicinal purposes since ancient times. Hibiscus extract is used in cosmetics, etc.

Also, hibiscus petals can be used to make hibiscus tea. Hibiscus tea has a slightly tart taste, like cranberry, and is usually drunk with added sugar. It is rich in vitamin C and minerals. In Central America and the Caribbean, such as Mexico, Panama, and Jamaica, juice made from hibiscus is drunk. Add hibiscus petals, ginger, cinnamon, cloves, sugar, and rum to a boil, then squeeze out the juice and cool it to drink. In Jamaica, it is a traditional Christmas drink, and in Mexico and Latin America, it is called water of Jamaica (Agua de Jamaica) and rose of Jamaica (Rosa de Jamaica). It is also called Jamaica for short.

In addition, hibiscus tea is rich in vitamin C and minerals, and contains flavonoids, which are antioxidants, so it can help prevent aging, recover from fatigue, and prevent cardiovascular diseases. In addition, it is known that hibiscus lowers blood cholesterol levels and has an antidepressant effect, and related research is being conducted. On the other hand, hibiscus tea has a diuretic effect and is known to help relieve hangovers and swelling of the body.

Mate tea is a tea made by brewing tea leaves from dried leaves or small branches of the mate tree, which is native to South America, in hot water. It is consumed in South America, particularly in Argentina, Uruguay, Paraguay and southern Brazil, and in the Chaco region of Bolivia.

In addition, mate tea has a very high content of vitamins and minerals and is also called a drinking salad, and although it is a favorite product such as coffee or tea, it is consumed as one of the important nutritional sources in some regions where it is difficult to grow vegetables beyond a simple preference.

70 to 80 parts by weight of nurungji based on 100 parts by weight of rice may be put in 20 to 40 parts by weight of tea to prepare the soaked nurungji.

More specifically, corn tea, green tea, matcha tea, Pu'er tea, hibiscus tea and mate tea are each selected from the group consisting of corn tea powder, matcha powder, Pu'er tea powder, hibiscus petal powder, and mate tea powder, which are raw materials in 2 liters of water. Add 200g of any one tea powder and boil it until the water becomes about half (1 liter).

70 to 80 parts by weight of nurungji based on 100 parts by weight of rice may be put into 20-40 parts by weight of tea brewed in the same manner as described above and soaked for about 5 hours to prepare the soaked nurungji.

3. Soaked rice manufacturing step (S3);

Rice is soaked in water to make soaked rice. In general, it is preferable to use non-glutinous rice. Soak 100 parts by weight of rice in water for about 5 hours, discard the water, and obtain 120-130 parts by weight of soaked rice. The method for producing the rice soaked in the present invention may be constituted by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

4. Soaked rice flour manufacturing step (S4);

Salt is mixed with the soaked rice in step S3, and then put into a grinder (rice roller) and first crushed to prepare soaked rice flour. Based on 100 parts by weight of the rice, the salt may be composed of 1 to 3 parts by weight.

5. Nurungji mixed rice flour manufacturing step (S5);

The soaked nurungji prepared in step S2 and the soaked rice flour prepared in step S4 are mixed and then put into a grinder (rice roller) and pulverized a second time to prepare nurungji mixed rice flour.

The soaked rice flour and the soaked nurungji are configured to have different particle sizes. That is, in step S4, the soaked rice flour has a particle size of 250 to 300 mesh after primary grinding, and the soaked nurungji in step S5 has a particle size of 20 to 200 mesh after secondary grinding. It can be configured to grind coarsely or finely in the range of

When the particle size of the soaked rice flour is configured to be less than 250 mesh, there is a problem in that the rice cake formation is not smooth, and when the particle size of the soaked rice flour exceeds 300 mesh, it becomes excessively fine and rather It is not economical as well as mixing with the soaked rice flour is not made uniformly, so it is preferable to maintain the particle size range.

Similarly, when the particle size of the soaked nurungji is less than 20 mesh, the soaked nurungji is too large and mixing with the soaked rice flour is not made uniformly, so the texture as a rice cake is not good. When the particle size of nurungji exceeds 200 mesh, it becomes too fine and it is rather uneconomical, and the flavor of nurungji is significantly reduced, so it is preferable to maintain the particle size range.

6. Garaetteok manufacturing step (S6);

Steam the nurungji mixed rice flour of step S5 in a steamer for 10 to 20 minutes, and then put it in an extruder (boiler) and pass it through to prepare a rice cake. The method for manufacturing a rice cake may be constituted by a known method, apparatus, or machine, and the method, apparatus, or machine is not particularly limited.

Nurungji rice cake prepared by the above method has a more chewy texture and has a flavor of nurungji, and you can feel the aroma of corn tea, green tea, matcha tea, Puer's tea, hibiscus tea and mate tea, and The effect can be easily ingested through ingestion.

In another embodiment of the present invention, the soaked nurungji prepared in step S2 may be mixed with the soaked rice flour prepared in step S5 and pre-treated before grinding.

More specifically, the soaked nurungji prepared in step S2 may be freeze-dried at -50 to -80°C for 1-2 days and then aged at a low temperature for 1-2 days at a temperature of 0.5 to 1.5°C.

By freeze-drying the soaked nurungji under the same conditions as above and aging it at a low temperature, it is possible to maintain the original taste and flavor of nurungji as much as possible without destroying the active ingredients of the nurungji, as well as to make the rice cake more sticky to increase the texture. . In order to obtain the effects of freeze-drying and low-temperature aging, it is preferable to maintain the above temperature and time ranges.

As another embodiment in the present invention, it may be configured to use wheat flour instead of rice from step S2.

Hereinafter, it will be described in more detail through examples of the present invention. However, these Examples are for illustrating the present invention, and the present invention is not limited by these Examples.

(1) Prepare 3 kg of non-glutinous rice noodles.

(2) Put 3 kg of non-glutinous rice noodles in 1.5 kg of corn tea and soak for 5 hours to prepare soaked noodles.

(3) Soak 4 kg of non-glutinous rice in water for 5 hours to prepare 5 kg of soaked rice.

(4) 70 g of salt is mixed with the 5 kg of soaked rice, and then put into a grinder (rice roller) and firstly pulverized so that the particle size becomes 250-300 mesh to prepare soaked rice flour.

(5) After mixing the soaked nurungji and the soaked rice flour, put it in a grinder (rice roller), and secondly pulverize the soaked nurungji so that the particle size of the soaked nurungji becomes 20-200 mesh to prepare nurungji mixed rice flour.

(6) Steam the nurungji mixed rice flour in a steamer for 10 to 20 minutes, and then put it in an extruder (boiler) and pass it through to prepare garaetteok.

In (2) of [Example 1], it was carried out in the same manner as in [Example 1], except that green tea was used instead of corn tea.

In (2) of [Example 1], it was carried out in the same manner as in [Example 1], except that matcha tea was used instead of corn tea.

In (2) of [Example 1], it was carried out in the same manner as in [Example 1], except that Pu'er tea was used instead of corn tea.

In (2) of [Example 1], it was carried out in the same manner as in [Example 1], except that hibiscus tea was used instead of corn tea.

In (2) of [Example 1], it was carried out in the same manner as in [Example 1], except that mate tea was used instead of corn tea.

Except in (5) of [Example 1], the soaked nurungji was freeze-dried at -50 ° C. for 1 day, then aged at a low temperature at a temperature of 1.0 ° C. for 1 day, and then mixed with soaked rice flour and pulverized. Example 1] was carried out in the same manner.

In (3) of [Example 1], it was carried out in the same manner as in [Example 1], except that wheat flour was used instead of non-glutinous rice.

In (1) of [Example 1], it was carried out in the same manner as in [Example 1], except that barley rice nurungji was used instead of non-glutinous rice nurungji.

[Comparative Example 1]

Garaetteok made from non-glutinous rice commercially available was purchased and used as [Comparative Example 1].

[Test Example: Sensory Evaluation]

[Example 1] to [Example 8] sensory evaluation was performed on the nurungji rice cake according to the present invention and the non-glutinous rice cake rice cake of [Comparative Example 1]. The sensory evaluation was conducted by selecting a total of 100 consumer panels (50 adult males and females each) and a 9-point scoring method for texture, taste, flavor, and overall preference (9: very good, 7: good, 5: average, 3: bad, 1: very bad), and the results are shown in [Table 1].

division texture taste incense full symbol Example 1 6.9 7.2 7.0 7.0 Example 2 7.0 7.1 6.9 7.1 Example 3 7.0 7.1 7.1 7.1 Example 4 6.9 7.2 6.8 7.0 Example 5 6.8 7.0 7.0 6.9 Example 6 7.1 6.9 6.9 6.9 Example 7 8.0 7.3 7.8 7.9 Example 8 6.8 7.1 7.1 7.1 Example 9 6.8 7.0 7.2 7.2 Comparative Example 1 5.1 5.2 5.6 5.5

As confirmed in [Table 1], [Example 1] to [Example 9] using rice or wheat flour and nurungji as nurungji rice cake according to the present invention have in common the texture, taste, aroma and overall preference [Comparative Example] It was confirmed that it was evaluated higher than 1]. In particular, in the case of [Example 7], in which the soaked nurungji was pretreated with freeze-drying and low-temperature aging, [Example 1] to [Example 6] using rice and non-glutinous rice nurungji, [Example 8] using wheat flour and non-glutinous rice nurungji And it was confirmed that the texture was significantly improved compared to [Example 9] using rice and barley rice nurungji.

The Nurungji Garaetteok according to the present invention has a more sticky and chewy texture by using Nurungji and various teas, etc. .

The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the form mentioned in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. Moreover, it is to be understood that the present invention includes all modifications, equivalents and substitutions falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

In the manufacturing method of garaetteok,
Preparing Nurungji (S1);
Putting the nurungji prepared in step S1 into tea and preparing the soaked nurungji (S2);
Putting rice in water to prepare soaked rice (S3);
Mixing salt with the soaked rice of step S3 and then putting it in a grinder and first grinding to prepare soaked rice flour (S4);
A step of mixing the soaked nurungji prepared in step S2 and the soaked rice flour prepared in step S4, and then put it in a grinder and secondly pulverizing to prepare a mixed rice flour with nurungji (S5); and
Including; steaming the nurungji mixed rice flour of step S5 in a steamer, and then putting it in an extruder and passing it through to produce a rice cake (S6);
In step S4, the soaked rice flour has a particle size of 250 to 300 mesh after primary grinding, and the nurungji soaked in step S5 has a particle size of 20 to 200 mesh after secondary grinding A method of manufacturing nurungji rice cake characterized by its characteristics.
The method of claim 1,
The tea in step S2 is corn tea, green tea, matcha tea, Pu'er tea, hibiscus tea, and mate tea.
delete The method of claim 1,
Based on 100 parts by weight of the rice, 70 to 80 parts by weight of the nurungji and 1 to 3 parts by weight of salt.
In the rice cake,
A nurungji rice cake, characterized in that it is manufactured by the manufacturing method of any one of claims 1, 2, and 4,

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