KR102445704B1 - Manufacturing Method Tteok Use Oven - Google Patents

Abstract

The present invention relates to a method for manufacturing rice cake using an oven, which is easy for people to eat, can be eaten as a snack as well as staple food, gives health benefits, makes digestion done quickly and secures a long shelf life, wherein the rice cake of the present invention is manufactured by the following steps of: aging a rice cake base in the form of porridge in which milk, glutinous rice flour, soybeans boiled in sugar, Celastrus orbiculatus fruit oil, sugar, eggs, cooked red beans, nuts and salt are mixed; and roasting the aged base in the oven.

Description

Rice cake manufacturing method using an oven {Manufacturing Method Tteok Use Oven}

The present invention relates to a rice cake manufacturing method using an oven that is convenient to eat, can be eaten as a snack as well as a staple food, is beneficial to health, is digested quickly, and has a long shelf life. .

Rice cake is an essential food for ceremonial occasions, seasonal holidays, birthdays, 60th birthdays, and other banquets. is diverse

In general, rice cakes are prepared by mixing rice and other various ingredients such as red beans and beans and steaming them.

However, the steaming method for producing rice cakes has a problem in that the procedure is complicated and various types of rice cakes cannot be prepared together at a time.

In addition, steamed rice cakes have a short shelf life, so there is a problem in that the taste changes even after a day or two after manufacturing. If the rice cake is stored frozen to extend the storage period, there is an inconvenience of having to perform post-processing such as steaming again when eating the rice cake again, and there is a problem that the taste and shape of the rice cake that is frozen and steamed again changes.

Therefore, there is an increasing need for a new type of rice cake manufacturing method that can easily produce rice cakes with various tastes using natural ingredients, prevent moisture evaporation, is beneficial to health, and can extend the storage period of rice cakes.

In consideration of the necessity of the above new rice cake manufacturing method, "Method for manufacturing rice cake using an oven and rice cake manufactured therefrom" of Korean Patent Registration No. 10-0988018 is provided, and the configuration is as follows.

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A kneading step of preparing a rice dough based on rice flour, a forming step of inserting the rice dough prepared in the kneading step into a forming mold to shape it into a predetermined shape, and placing the forming mold into which the rice dough is inserted into an oven for rice a baking step of baking the dough;

In the baking step, a pedestal is placed on the lower surface of the forming frame so that the heat of the inner lower surface of the oven is not directly conducted to the forming frame, and the heat of the oven is not directly exposed to the rice dough inserted into the forming frame. Bake rice dough by placing a cover covering the molding frame on the upper surface of the pedestal to suppress excessive moisture evaporation,

The rice flour is prepared by soaking rice in water mixed with pine needle extract and then pulverizing it,

In the baking step, the forming frame is located in the receiving space formed by the cover and the pedestal so that the rice dough is baked at a uniform temperature without being directly exposed to the heat of the oven. consists of manufacturing

Republic of Korea Patent Registration 10-0988018 (Announcement date: 2010.10.18.) Republic of Korea Patent Publication 10-2018-0064849 (published date: 2018.06.15.) Republic of Korea Patent Publication 10-2019-0083187 (published on: 2019.07.11.)

The present invention provides a rice cake manufacturing method using an oven that is convenient to eat, can be eaten as a snack as well as a staple food, provides health benefits, digests quickly, and ensures a long shelf life. There is a purpose.

The rice cake manufacturing method problem solving means configuration of the present invention for achieving the above object is,
Preparing boiled beans by simmering any one type of beans in sugar-containing sugar;
Milk 31-45.5% by weight, glutinous rice flour 28-30% by weight, stewed soybean 4-6% by weight, rice bran 2-4% by weight, oleander oil 0.2-0.5% by weight, sugar 8-11% by weight, egg 5 -7% by weight, cooked red beans 4-6% by weight, stir-fried walnuts, almonds, peanuts, pine nuts, ginkgo, hulled pumpkin seeds, hulled sunflower seeds, or mixed nuts 3-4% by weight , Forming a rice cake base in a porridge state by kneading at a mixing ratio of 0.3-0.5% by weight of salt;
99.6-99.8% by weight of the rice cake base and 0.2-0.4% by weight of cinnamon powder, 93-95% by weight of the rice cake base and 5-7% by weight of black sesame, 90-95% by weight of the rice cake base and 5-10% by weight of dried cranberries, Forming a final rice cake base in a porridge state by adding and mixing at least one of 92-97% by weight of the rice cake base and 3-8% by weight of liquid butter;
Putting the final rice cake base in the state of porridge in an airtight container and aging in a closed state in a low temperature room at 0 - 5 ° C for 3 - 12 hours;
injecting the aged rice cake base into each of the plurality of molding grooves formed in the tray;

Preparing a plurality of rice cakes having a uniform shape and size at a time by putting the aged rice cake base in an open state in an oven with the upper part of the tray and baking it at a temperature of 150 - 220 ° C. for 20 - 30 minutes; is made of

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The rice cake manufacturing method using the oven according to the present invention having the above configuration, as described above, is convenient to eat, can be eaten as a snack as well as a staple food, provides health benefits, and is digested quickly. It has the effect of securing a long-term distribution period.

1 is a process diagram of a rice cake manufacturing method using an oven of the present invention;
2 is a photo of a tray for baking rice cakes of the present invention;
3 is a photo of rice cake prepared by the method of Preparation Example 1 of the present invention;
4 is a photo of rice cake prepared by the method of Preparation Example 2 of the present invention;
5 is a photo of rice cake prepared by the method of Preparation Example 3 of the present invention;
6 is a photo of rice cake prepared by the method of Preparation Example 4 of the present invention;
7 is a photo of rice cake prepared by the method of Preparation Example 5 of the present invention;
8 is a photo of rice cake prepared by the method of Preparation Example 6 of the present invention.

The present invention relates to a rice cake manufacturing method using an oven that is convenient to eat, can be eaten as a snack as well as a staple food, is beneficial to health, is digested quickly, and has a long shelf life. , the embodiment will be described with reference to the accompanying drawings as follows.

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The rice cake manufacturing method using the oven of the present invention, as shown in FIG.
Preparing boiled beans by simmering any one type of beans in sugar-containing sugar;
Milk 31-45.5% by weight, glutinous rice flour 28-30% by weight, stewed soybeans 4-6% by weight, rice bran 2-4% by weight, oleander oil 0.2-0.5% by weight, sugar 8-11% by weight, eggs 5 -7% by weight, cooked red beans 4-6% by weight, stir-fried walnuts, almonds, peanuts, pine nuts, ginkgo, hulled pumpkin seeds, hulled sunflower seeds, or mixed nuts 3-4% by weight , Forming a rice cake base in a porridge state by kneading at a mixing ratio of 0.3-0.5% by weight of salt;
99.6-99.8% by weight of the rice cake base and 0.2-0.4% by weight of cinnamon powder, 93-95% by weight of the rice cake base and 5-7% by weight of black sesame, 90-95% by weight of the rice cake base and 5-10% by weight of dried cranberries, Forming a final rice cake base in a porridge state by adding and mixing at least one of 92-97% by weight of the rice cake base and 3-8% by weight of liquid butter;
Putting the final rice cake base in the state of porridge in an airtight container and aging in a closed state in a low temperature room at 0 - 5 °C for 3 - 12 hours;
injecting the aged rice cake base into each of the plurality of molding grooves formed in the tray;

Preparing a plurality of rice cakes having a uniform shape and size at a time by putting the aged rice cake base in an open state in an oven with the upper part of the tray and baking it at a temperature of 150 - 220 ° C. for 20 - 30 minutes; is composed of
The reason for preparing simmered beans by simmering any one kind of beans in sugar-containing sugar in the above configuration is for use in manufacturing the rice cake of the present invention, and the simmered beans are rice cakes manufactured by the present invention It works to improve the taste and texture of The saccharide is any one of sugar, starch syrup, oligosaccharide, and honey.

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The method of stewing the beans in sugar is to put oil in a pan, put the beans, and then fry them, and then supply any one of sugar, starch syrup, oligosaccharide, and honey to the pan in which the beans are roasted so that the beans are immersed in about 1/2, and the Stir the beans until the supplied sugar does not spread the pan to the bottom.

When the simmered beans are completed as described above, 4-6 wt% of granulated beans, 31-45.5 wt% of milk, 28-30 wt% of glutinous rice flour, 2-4 wt% of rice bran, 0.2-0.5 wt% of elderberry fruit oil , sugar 8-11% by weight, eggs 5-7% by weight, cooked red beans 4-6% by weight, nuts 3-4% by weight, and salt 0.3-0.5% by weight to form a rice cake base. .

The reason for using glutinous rice flour and milk to form the rice cake base is a well-known fact, so a detailed description thereof is omitted, and salt is a specific explanation for it by adjusting the seasoning to prepare the rice cake of the present invention. , and sugar is for controlling the sugar content of the rice cake, and a detailed description thereof is also omitted.

The reason for using 4-6% by weight of the granulated beans is to improve the taste and texture of the rice cake as described above, as well as to allow the beneficial effects of beans to be ingested through the rice cake of the present invention. to be.

When the granulated beans are used in less than 4% by weight, the amount is too small to improve taste and texture, and when used in excess of 6% by weight, the taste and texture can be improved, but the simmered beans are simmered in sugar It is preferable to use 4-6% by weight of granulated beans because the problem of increasing the sugar content of rice cakes of the present invention occurs.

And the preferred example of the simmered beans is peas, because peas are rich in carbohydrates, protein, and vitamin B1, and are particularly good for mental workers because of their high content of vitamin B1, which gives vitality to brain activity. .

In addition, peas are effective when eaten when the stomach is bloated and bloated by improving the function of the stomach, and have a digestive-stimulating function known to be effective in the treatment of habitual diarrhea in children and the elderly. When eaten, it exerts the effect of good digestion.

In addition, the reason for using rice bran is to provide benefits to the human body due to the active ingredients contained in rice bran. Rice bran contains inositol, which excretes wastes from the body, and abundant phytic acid and beta-sitosterol components to prevent the development of cancer cells. It is effective in preventing arteriosclerosis, high blood pressure, and vascular disease by reducing blood cholesterol levels and improving blood flow, and when eating the rice cake prepared by the method of the present invention, in order to achieve effectiveness.

The amount of rice bran used as above is 2-4% by weight. When less than 2% by weight is used, the efficacy of rice bran slightly affects the human body, and when used in excess of 4% by weight, the efficacy of rice bran is reduced. Although effective on the human body, rice bran has a characteristic that it does not mix well with moisture, so if it is used in excess of 4% by weight, it is difficult to knead, and there is a problem in forming a rice cake base in a porridge state. Therefore, it is preferable to use 2-4% by weight of rice bran.

In addition, the reason for using the oil of the elderberry is that it calms the mind and lowers blood pressure, at the same time helps blood circulation, and has a strong preservative effect. There are advantages to extending the period.

Novak vine having the above effects is a broad-leaved vine of the Novakaceae family, which grows by winding up on neighboring trees, and lives in highland valleys or ditches less than 1,300 m in the mountains. in October, the round fruits ripen to yellowish-brown color, and the ripened fruits are dried and used to squeeze oil.

As described above, the amount of oil used in the oil is 0.2-0.5% by weight, because when it is used less than 0.3% by weight, it is insufficient to prevent the rot of the rice cake, and when it is used in excess of 0.5% by weight, it is used in an amount of less than 0.3% by weight. It is preferable to use 0.2-0.5% by weight of the oil of the elderberry tree fruit oil because the inherent flavor of the fruit oil is generated, which causes a problem that the taste of rice cakes occurs.

The amount of sugar used is 8-11% by weight, and the reason for using sugar is to maintain the sugar content of the rice cake of the present invention. If used in excess of weight %, the sugar content of the rice cake of the present invention is too strong, which also causes a problem of poor taste. Therefore, it is preferable to use 8-11 weight % of sugar.

Eggs are used to emulsify the milk that forms the rice cake base of the present invention in a porridge state due to lecithin, a phospholipid contained in the yolk, so that the amount used is 5-7% by weight, but less than 5% by weight. If the emulsification is not performed normally, and if it is used in excess of 7% by weight, it becomes more than necessary, so the amount of eggs used is preferably 5-7% by weight.

Red bean refers to steamed and cooked red beans, and in order for the active ingredients containing the red beans to reach the rice cake of the present invention, such red beans are rich in protein, fiber, vitamin B group, minerals, and anthocyanins, which are antioxidants. , lowers blood sugar, helps cardiovascular health, high blood pressure, diuresis, blood change, promotes digestion, relieves constipation and helps with intestinal health.

The amount of the red bean having the above-mentioned efficacy is 4 to 6% by weight. When less than 4% by weight is used, the efficacy of the red bean described above is insignificant, and when it is used in excess of 6% by weight, the efficacy of the red bean is improved. However, since it is more than necessary, the amount of red beans used is preferably 4-6% by weight.

Nuts are preferably used in 3-4% by weight in order to increase the texture and taste of the rice cake of the present invention, and when less than 3% by weight or more than 4% by weight is used, the texture and taste of the rice cake of the present invention may be reduced. Therefore, it is preferable that the amount of nuts used is 3-4% by weight.

Examples of the above nuts include walnuts, almonds, peanuts, pine nuts, ginkgo nuts, pumpkin seeds, sunflower seeds, or any one or a mixture of two or more. In an embodiment of the nuts, they may be roasted to add flavor to the stability of food and the unique taste and aroma of nuts.

Nuts described above are representative examples of the present invention, and in addition, various types of nuts may be used.

And glutinous rice flour and milk, which are the main ingredients for forming the rice cake base of the present invention, use 28-30% by weight of glutinous rice flour and 31-45.5% by weight of milk. This is to make it possible to easily inject the rice cake base into the plurality of forming grooves (H) formed in the tray (T) to be described below.

When the rice cake base in the form of porridge is formed as described above, it is put in an airtight container and aged in a closed state in a low temperature room at 0 - 5 ° C for 3 - 12 hours. This is to improve the flow and elasticity of the rice cake and to improve the texture and taste of rice cakes through sufficient ripening.

The rice cake base aged as described above is injected into each of the forming grooves (H) of the tray (T) formed in a plurality of the same size and baked in an oven, and a plurality of forming grooves (H) of the same size are formed in the tray (T). The reason for forming the rice cake is to maintain the same shape and size when the rice cake is manufactured, and the size of the forming groove (H) is one time or two times when a person picks up and eats by hand or with a fork, toothpick, or chopsticks. Divide into bite-size pieces that can be easily eaten.

In addition, the shape of the molding groove (H) can be formed in various ways, such as a circle, an arc shape, a triangle or more, and the molding groove is formed in various ways, such as an animal shape, a tree shape, or an imaginary three-dimensional shape for design production. can do it

Put in an oven with the top of the tray (T) in which the aged rice cake base is injected, and bake for 20-30 minutes at a temperature of 150 - 220 ° C so that a plurality of rice cakes having a uniform shape and size are produced at a time To prepare, if the temperature of the oven is less than 150 ℃, there is a problem that the rice cake does not cook within 20 minutes, and if it exceeds 220 ℃ and exceeds 30 minutes, a problem occurs that the rice cake is carbonized. Bake for 20 - 30 minutes is preferred.

In particular, since the rice cake base of the present invention is in a porridge state, it is most effective to bake for 20-30 minutes at an oven temperature of 150 - 220 ° C. in order to properly cook the rice cake base in the porridge state.

In addition, an embodiment of the present invention can be used by mixing 99.6-99.8% by weight of the rice cake base and 0.2 - 0.4% by weight of cinnamon powder, and the reason is that the taste of cinnamon is added to the rice cake of the present invention to increase the preference, Cinnamon warms the body, which is a useful effect of cinnamon, and expands blood vessels to facilitate blood circulation, stimulates gastric mucus to promote gastric juice secretion, promotes digestion, and promotes secretion of insulin with polyphenols to lower blood sugar This is to enjoy the effect of preventing high blood pressure and cardiovascular diseases by lowering blood pressure with cinnamic aldehyde and a stabilizing effect.

The amount of cinnamon powder used is 0.2 - 0.4% by weight, and the reason is that when less than 0.2% by weight is used, the efficacy of the cinnamon powder is insignificant, and when used in excess of 0.4% by weight, cinnamon powder is useful to the human body. Efficacy can be improved, but the inherent flavor and taste of cinnamon powder is strongly expressed in the rice cake of the present invention, which causes a problem of lowering flavor and preference, so it is preferable to use 0.2 - 0.4 wt% of cinnamon powder.

In another embodiment of the present invention, 95-93% by weight of the rice cake base and 5-7% by weight of black sesame can be mixed and used, because the black sesame contains abundant anthocyanins, an antioxidant, and To enjoy the effect of preventing skin aging.

The amount of black sesame used as above is 5 - 7 wt%, because if less than 5 wt% is used, the efficacy of the black sesame is insignificant, and if it is used in excess of 7 wt%, the efficacy of black sesame can be improved However, since it is more than necessary, the amount of black sesame used is preferably 5-7% by weight.

In another embodiment of the present invention, 90-95% by weight of the rice cake base and 5-10% by weight of dried cranberries can be mixed and used, because cranberries have a skin whitening effect and collagen production due to vitamin C. It is effective in improving skin sagging and preventing aging, helping to improve eyesight due to anthocyanin, a kind of polyphenol, and preventing cellular aging and promoting blood circulation due to quercetin.

The amount of cranberry used with the above efficacy is 5 to 10% by weight, because when less than 5% by weight is used, the efficacy of the cranberry is insignificant, and when used in excess of 10% by weight, the efficacy of cranberries can be improved, but Since it is more than necessary, it is preferable to use 5 - 10 wt% of cranberries.

In another embodiment of the present invention, 92-97% by weight of the rice cake base and 3-8% by weight of liquid butter can be mixed and used, because the butter makes the rice cake soft and moist, and at the same time, the butter is unique By making the rice cake of the present invention conform to the taste of the younger generation due to its aroma and flavor, it is possible to increase the taste of rice cake to the younger generation who avoid rice cake.

The amount of butter used for the above action is 3 to 8% by weight, because if less than 3% by weight is used, the efficacy of the butter is insignificant, and if it is used more than 8% by weight, the efficacy of butter may be improved. However, since it is more than necessary, it is preferable to use 3 - 8% by weight of butter.

A manufacturing example in which rice cakes are manufactured by the rice cake manufacturing method of the present invention as described above will be described below.

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[Production Example 1]

Boiled soybean 50g, rice bran 25g, quince vine fruit oil 4g, glutinous rice flour 300g, sugar 85g, egg 60g, cooked red bean 50g, almond 35g, salt 4g, milk 400g. After forming, the rice cake base in the state of porridge is placed in an airtight container and aged for 8 hours in a refrigerator at 3° C. in an airtight state. In an open state, the cake was baked at an oven temperature of 200° C. for 25 minutes to prepare a rectangular-shaped rice cake as shown in FIG. 3 .

[Production Example 2]

Stewed soybeans 50g, rice bran 25g, quince oil 4g, glutinous rice flour 300g, sugar 90g, egg 60g, cooked red bean 50g, nuts 35g, salt 4g, milk 410g, black sesame 30g After forming the base, put the rice cake base in the state of porridge in an airtight container and aged in a refrigerator at 1° C. in an airtight condition for 12 hours, and then inject the aged rice cake base into the forming groove (H) of the tray (T) A rectangular-shaped rice cake as shown in FIG. 4 was prepared by baking for 30 minutes at an oven temperature of 150° C. in an open state.

[Production Example 3]

Stewed soybeans 50g, rice bran 25g, nutmeg oil 4g, glutinous rice flour 300g, sugar 90g, egg 60g, cooked red bean 50g, nuts 35g, salt 4g, milk 400g, walnut 50g. After forming the base, put the rice cake base in the state of porridge in an airtight container and aged in a refrigerator at 5° C. in an airtight state for 3 hours, and then inject the aged rice cake base into the molding groove (H) of the tray (T) In an open state, the cake was baked at an oven temperature of 220° C. for 20 minutes to prepare a hexahedral rice cake as shown in FIG. 5 .

[Production Example 4]

Stewed soybeans 50g, rice bran 25g, glutinous rice flour 300g, elderberry fruit oil 4g, sugar 90g, egg 60g, cooked red bean 50g, nuts 35g, salt 4g, milk 400g, cinnamon powder 50g. After forming the rice cake base, put the rice cake base in the state of porridge in an airtight container and aged in a refrigerator at 4° C. in an airtight state for 5 hours, and then inject the aged rice cake base into the molding groove (H) of the tray (T) A rectangular-shaped rice cake as shown in FIG. 6 was prepared by baking for 25 minutes at a temperature of 200° C. in an oven with the upper part open.

[Production Example 5]

Stewed soybeans 50g, rice bran 25g, quince vine fruit oil 4g, glutinous rice flour 300g, sugar 90g, egg 60g, cooked red bean 50g, nuts 35g, salt 4g, milk 400g, pumpkin seed 50g. After forming the base, put the rice cake base in the state of porridge in an airtight container and aged in a refrigerator at 4° C. in an airtight state for 5 hours, and then inject the aged rice cake base into the molding groove (H) of the tray (T) to the upper part of the tray In an open state, the cake was baked at an oven temperature of 200° C. for 25 minutes to prepare a hexahedral rice cake as shown in FIG. 7 .

[Production Example 6]

Stewed soybeans 50g, rice bran 25g, nutmeg oil 4g, glutinous rice flour 300g, sugar 90g, egg 60g, cooked red bean 50g, nuts 35g, salt 4g, milk 400g, liquid butter 50g. After forming a rice cake base, put the rice cake base in the state of porridge in an airtight container and aged in a refrigerator at 4° C. in an airtight state for 5 hours, and then inject the aged rice cake base into the forming groove (H) of the tray (T) A rectangular-shaped rice cake as shown in FIG. 8 was prepared by baking for 25 minutes at a temperature of 200° C. in an oven with the upper part open.

[Sensory evaluation]

At the rice cake cafe (Suhwadam: 1st floor, 3 Sotdae 1-gil, Wansan-gu, Jeonju, Jeonbuk) operated by the inventor of the rice cakes prepared by the method of Preparation Examples 1 to 6 above, the first to fourth questionnaires below were filled out with 20 adults each. It was written and evaluated on a scale of 10 out of 10, and the results are shown in [Table 1] below.

First: How do you feel when you eat the rice cake of the present invention?

Second: How is the texture you feel in your mouth while eating the rice cake of the present invention?

Third: Is there any convenience when eating the rice cake of the present invention?

Fourth: Are you willing to try the rice cake of the present invention and buy it?

division Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Manufacturing Example 4 Manufacturing Example 5 Manufacturing Example 6 zest 8.1±0.3 8.0±0.3 8.0±0.3 7.8±0.3 7.5±0.3 8.5±0.3 texture 8.7±0.3 8.1±0.3 8.3±0.3 7.9±0.3 8.1±0.3 8.9±0.3 Edible convenience 9.3±0.3 9.3±0.3 9.3±0.3 9.3±0.3 9.3±0.3 9.3±0.3 full symbol 9.2±0.3 8.8±0.3 9.0±0.3 8.5±0.3 8.9±0.3 9.5±0.3

As shown in [Table 1] of the sensory evaluation, Preparation Examples 1 to 6 of the present invention showed overall flavor, texture, edible convenience, and overall preference of 7.5 or more out of 10, and the rice cake of the present invention was Flavor, texture, edible convenience, and overall preference were all good. In particular, the rice cake of the present invention using almond and liquid butter showed at least 8.1 sensory evaluation in flavor, texture, and overall preference, and cinnamon powder and pumpkin seeds The added rice cake showed a sensory evaluation of at least 7.5.

In addition, the edible convenience was 9.3 out of 10 in both Preparation Examples 1 to 6, and as a result of investigating the results, there is no problem of congee, etc. occurring in ordinary rice cakes falling into the parts when eating rice cakes, It has been evaluated that the rice cake is convenient and good to eat because the rice cake does not get on your hands even if you pick it up.

The rice cake of the present invention, which has received the sensory evaluation as described above, has the advantage of being able to distribute and preserve hygienically without fear of contamination during distribution and preservation because each rice cake is packaged and distributed in a packaging pack.

The rice cake of the present invention prepared by the method as described above is convenient to eat, as described in the above effect, can be eaten as a snack as well as a staple food, provides health benefits, is digested quickly, and has a long-term effect. It has the advantage of securing the shelf life.

T: tray
H: molded groove

Claims (7)

Preparing boiled beans by simmering any one type of beans in sugar-containing sugar;
Milk 31-45.5% by weight, glutinous rice flour 28-30% by weight, stewed soybeans 4-6% by weight, rice bran 2-4% by weight, oleander oil 0.2-0.5% by weight, sugar 8-11% by weight, eggs 5 -7% by weight, cooked red beans 4-6% by weight, stir-fried walnuts, almonds, peanuts, pine nuts, ginkgo, hulled pumpkin seeds, hulled sunflower seeds, or mixed nuts 3-4% by weight , Forming a rice cake base in a porridge state by kneading at a mixing ratio of 0.3-0.5% by weight of salt;
99.6-99.8% by weight of the rice cake base and 0.2-0.4% by weight of cinnamon powder, 93-95% by weight of the rice cake base and 5-7% by weight of black sesame, 90-95% by weight of the rice cake base and 5-10% by weight of dried cranberries, or 92-97% by weight of the rice cake base and 3-8% by weight of liquid butter and mixing to form a final rice cake base in a porridge state;
Putting the final rice cake base in the state of porridge in an airtight container and aging in a closed state in a low temperature room at 0 - 5 °C for 3 - 12 hours;
injecting the aged rice cake base into each of the plurality of molding grooves formed in the tray;
Preparing a plurality of rice cakes having a uniform shape and size at a time by putting the aged rice cake base in an open state in the upper part of the tray and baking it at a temperature of 150 - 220 ° C. for 20 - 30 minutes; Rice cake manufacturing method using an oven, characterized in that it comprises a.
delete delete delete delete delete Rice cake prepared by the method of claim 1.

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