KR102662209B1 - Method of making glutinous rice cake and glutinous rice cake manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing glutinous rice cake and the glutinous rice cake produced thereby, comprising a soaking and grinding step of soaking glutinous rice in water and pulverizing it, and mixing psyllium husk and radish leaves with the glutinous rice powder soaked and pulverized in the soaking and pulverizing step. A first maturation step of maturing the glutinous rice mixture mixed in the mixing step, and adding salt, sugar, pine soft, baking powder, gluten, chitosan, amylopectin, and fermented soy protein to the glutinous rice mixture aged in the first maturation step. A kneading step of mixing and kneading, a secondary maturation step of maturing the glutinous rice dough kneaded in the kneading step, a steaming step of steaming the glutinous rice dough matured in the secondary maturing step, and the steamed kneading step of the steaming step. It is characterized by comprising a molding step of adding red bean paste into the inside of the glutinous rice dough and molding it.
According to the present invention, by adding psyllium husk and radish leaves, the texture and nutrition can be improved and aging phenomenon can be prevented compared to conventional glutinous rice cake, and it has excellent texture and flavor by providing a moist and soft texture for a longer period of time.

Description

Method of manufacturing glutinous rice cake and glutinous rice cake manufactured thereby {Method of making glutinous rice cake and glutinous rice cake thereby manufactured}

The present invention relates to a method for manufacturing glutinous rice cakes and glutinous rice cakes produced thereby. More specifically, it can improve texture and nutrition and prevent aging compared to existing glutinous rice cakes, and provides a moist and soft texture for a longer period of time, improving texture and texture. It relates to a method for manufacturing glutinous rice cakes with excellent flavor and glutinous rice cakes manufactured thereby.

Recently, the well-being culture, which is a lifestyle or cultural code that pursues a healthy body and mind away from busy daily life and instant food, is a social boom.

Therefore, as rice cakes become known as a small-sized yet high-calorie food, they are increasingly being used as meal replacements and snacks at home or outside as a healthy or diet food. In keeping with this trend, products with excellent taste and aroma are being developed and are being used as important dietary foods for all ages as well as the elderly.

In general, rice cake is a general term for foods made by steaming, boiling, or steaming grain flour in a rice flour and then kneading it. Depending on the shape and ingredients mixed with rice or glutinous rice flour as the main ingredient, rice cake is classified into sirutteok, white rice cake, garae rice cake, songpyeon, injeolmi, and red bean rice cake. , dumplings, and glutinous rice cakes with red bean paste, it is a traditional food that cannot be missed in Korea at congratulations and condolences and various events with various names and shapes.

In particular, glutinous rice cake is made by soaking glutinous rice in water, soaking it for a certain period of time, pulverizing it, steaming it, forming a predetermined shape, putting red bean paste inside the rice cake, and providing dumplings with selected materials such as sorghum, sesame seeds, and sesame seeds buried on the surface. do. However, glutinous rice cakes are difficult to store for a long period of time when left in the air, and especially when red bean paste is used as the filling of rice cakes, there is a problem of deterioration as moisture evaporates and hardens as moisture transfer to the rice cakes is promoted.

Therefore, in the case of glutinous rice cakes, there are problems with storage that have a shorter storage period than other rice cakes and harden when exposed to the air. A method to solve these problems is required.

Accordingly, in the present invention, while trying to produce glutinous rice cakes that can improve nutritional components and suppress aging, it was confirmed that the texture and nutrition of glutinous rice cakes can be improved and aging phenomenon can be prevented by adding psyllium husk and radish leaves, and the present invention was completed.

KR 10-1834045 B1(2018. 02. 23.)

The present invention was created to solve the problems of the prior art, and the problem to be solved by the present invention is to improve texture and nutrition compared to existing glutinous rice cakes, prevent aging, and moisturize rice cakes using psyllium husk and radish leaves. The purpose is to provide a method for manufacturing glutinous rice cakes with excellent texture and flavor by providing a soft texture.

The method of manufacturing glutinous rice cake according to the present invention to achieve the above object includes a soaking and grinding step of soaking glutinous rice in water and pulverizing it, and mixing psyllium husk and radish leaves with the glutinous rice powder soaked and pulverized in the soaking and pulverizing step. A first maturation step of maturing the glutinous rice mixture mixed in the mixing step, and adding salt, sugar, pine soft, baking powder, gluten, chitosan, amylopectin, and fermented soy protein to the glutinous rice mixture aged in the first maturation step. A kneading step of mixing and kneading, a secondary maturation step of maturing the glutinous rice dough kneaded in the kneading step, a steaming step of steaming the glutinous rice dough matured in the secondary maturing step, and the steamed kneading step of the steaming step. It is characterized by comprising a molding step of adding red bean paste into the inside of the glutinous rice dough and molding it.

In addition, 100 parts by weight of glutinous rice is added to 100 to 200 parts by weight of water, soaked at 15 to 25°C for 5 to 10 hours, and then ground to a particle size of 200 to 300 mesh, and 5 to 10 parts by weight of yellow lotus extract is added to 100 parts by weight of water. It is characterized by further mixing 5 to 10 parts by weight of part and windpipe extract.

In addition, the mixing step is characterized by mixing 5 to 10 parts by weight of psyllium husk and 3 to 7 parts by weight of radish leaves with 100 parts by weight of glutinous rice powder soaked and ground in the soaking and grinding step.

In addition, the kneading step includes 3 to 5 parts by weight of salt, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of Fine Soft, and 1 to 3 parts by weight of baking powder, based on 100 parts by weight of the glutinous rice mixture matured in the first ripening step. It is characterized by mixing and kneading 1 to 3 parts by weight of gluten, 0.5 to 1 part by weight of chitosan, 0.5 to 1 part by weight of amylopectin, and 0.5 to 1 part by weight of fermented soy protein.

According to the present invention, by adding psyllium husk and radish leaves, the texture and nutrition can be improved and aging phenomenon can be prevented compared to conventional glutinous rice cake, and it provides a moist and soft texture for a longer period of time, resulting in excellent texture and flavor.

In addition, it is useful as a meal replacement for modern people, and compared to existing glutinous rice cakes, it does not harden over a certain period of time and maintains a soft state, improving storage properties and enabling distribution nationwide depending on mass production and storage conditions, expanding domestic rice consumption and It has the effect of contributing to the revitalization of export product development for the globalization of Korean food.

Figure 1 is a step flow diagram showing a method for manufacturing glutinous rice cake according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a step flow diagram showing a method for manufacturing glutinous rice cake according to the present invention.

Referring to the attached Figure 1, the glutinous rice cake manufacturing method according to the present invention includes a soaking and grinding step (S10), a mixing step (S20), a first maturation step (S30), a kneading step (S40), and a second maturation step (S50). ), a steaming step (S60), and a forming step (S70).

1. Soaking and grinding step (S10)

The soaking and grinding step (S10) is a step of soaking glutinous rice in water and then grinding it.

More specifically, 100 parts by weight of glutinous rice is added to 100 to 200 parts by weight of water, soaked at 15 to 25°C for 5 to 10 hours, and then ground to a particle size of 200 to 300 mesh.

If the soaking temperature is 15°C and less than 5 hours, a problem may occur in which the glutinous rice is not sufficiently soaked, and if the soaking temperature exceeds 25°C and 10 hours, the rice may deteriorate.

In addition, when the soaked glutinous rice is ground to less than 200 mesh, a problem may occur in which the glutinous rice is not well gelatinized in the following steaming step and rice grains remain inside the rice cake, and the texture of the manufactured rice cake becomes rough. may occur, and if grinding exceeds 300 mesh, the stickiness of the glutinous rice may become stronger than necessary and chewability may be reduced, as well as making rice cakes by controlling moisture may be difficult, and aging may be accelerated, causing the rice cakes to harden quickly. Problems may arise.

In the present invention, yellow lotus extract and windbreak extract can be further mixed with the water.

More specifically, 5 to 10 parts by weight of yellow lotus extract and 5 to 10 parts by weight of windbreak extract are further mixed with 100 parts by weight of water.

Through this, in the process of soaking the glutinous rice in water, the effective ingredients contained in the yellow lotus extract and the windpipe extract penetrate into the glutinous rice, and provide natural antibacterial and preservative effects, thereby producing glutinous rice cakes regardless of weather and season. can proceed smoothly.

The yellow lotus extract is prepared by washing the leaves, stems and roots of the yellow lotus, drying them at a temperature of 50 to 60°C for 2 to 3 days, and then adding 500 to 10,000 parts by weight of water to 100 parts by weight of the dried leaves, stems and roots of the dried yellow lotus. It is manufactured by mixing and heating at 80~100℃ for 2~3 hours.

Yellow lotus contains active substances such as berberine, coptisine, and palmatine, and has anti-inflammatory, bronchial smooth muscle relaxation, vascular relaxation, antioxidant, antibacterial, and preservative effects.

If the yellow lotus extract is mixed with 100 parts by weight of water below the above range, the yellow lotus extract is not mixed evenly, making it difficult to provide the effective ingredients and natural antibacterial and preservative effects of the yellow lotus, and mixing beyond the above range is difficult. In this case, the unique taste and aroma of yellow lotus extract may become too strong and reduce the texture.

The windbreak extract is prepared by washing the leaves, stems and roots of the windbreak, drying them at a temperature of 50 to 60°C for 2 to 3 days, and adding 500 to 10,000 parts by weight of water to 100 parts by weight of the dried leaves, stems and roots. It is manufactured by mixing and heating at 80~100℃ for 2~3 hours.

Windbreak contains chromone, coumarin, and polyacetylene, and has anti-allergic, anti-inflammatory, antibacterial, antiseptic, antipyretic, analgesic, anti-inflammatory, immune enhancement, bronchial and respiratory health, and anti-blood clot formation effects.

If the windbreak extract is mixed with 100 parts by weight of water below the above range, the windbreak extract will not be mixed evenly, making it difficult to provide the effective windbreak ingredient and natural antibacterial and preservative effects, and if mixed beyond the above range, In this case, the unique taste and scent of the windpipe extract may become too strong and actually reduce the texture.

2. Mixing step (S20)

The mixing step (S20) is a step of mixing psyllium husk and radish leaves with the glutinous rice powder soaked and ground in the soaking and grinding step (S10).

More specifically, in the soaking and grinding step (S10), 5 to 10 parts by weight of psyllium husk powder and 3 to 7 parts by weight of radish leaf powder are mixed with 100 parts by weight of the soaked and ground glutinous rice powder.

Through this, the rich nutrients and rich fiber of psyllium husk and radish leaves increase digestive function and increase moisture binding ability to increase the moisture content when manufacturing glutinous rice cakes, providing a softer texture than regular glutinous rice cakes and the effect of delaying the aging process. You can do it.

First, psyllium husk powder is made by freeze-drying washed psyllium husk at -25 to -15°C for 30 to 50 hours and grinding it to a particle size of 200 to 300 mesh. By freeze-drying and powdering, the nutrients of psyllium husk are reduced. It can be mixed smoothly with the above-mentioned glutinous rice powder without being destroyed as much as possible. It increases digestive function through its rich nutrients and rich fiber, and increases moisture binding ability to increase moisture content when manufacturing glutinous rice cake, resulting in a softer texture than regular glutinous rice cake. It can provide the effect of delaying the aging process.

If the psyllium husk powder is mixed with 100 parts by weight of the soaked and pulverized glutinous rice powder in the soaking and grinding step (S10) below the above range, the psyllium husk powder is not evenly mixed with the glutinous rice powder, resulting in the effective ingredients and richness of psyllium husk. It is difficult to provide enough fiber, so the effect is minimal, and if mixed beyond the above range, the physical properties may become tough and the texture may deteriorate.

Radish leaf powder is made by freeze-drying washed radish leaves at -25 to -15℃ for 30 to 50 hours and grinding them to a particle size of 200 to 300 mesh. After freeze-drying and powdering, vitamins A, C, Not only are nutritional components such as E, iron, folic acid, and calcium not destroyed as much as possible, but the rich fiber enhances digestive function and increases moisture binding capacity, which increases the moisture content when manufacturing glutinous rice cakes, resulting in a softer texture than regular glutinous rice cakes. It can provide the effect of delaying the aging process.

If the radish leaf powder is mixed with 100 parts by weight of the soaked and ground glutinous rice powder in the soaking and grinding step (S10) below the above range, the radish leaf powder is not evenly mixed with the glutinous rice powder, thereby reducing the effective ingredients and richness of the radish leaves. It is difficult to provide enough fiber, so the effect is minimal, and if mixed beyond the above range, the physical properties may become tough and the texture may deteriorate.

3. First ripening stage (S30)

The first maturation step (S30) is a step of maturing the glutinous rice mixture mixed in the mixing step (S20).

More specifically, the glutinous rice mixture mixed in the mixing step (S20) is aged for 20 to 30 hours in a low temperature aging room at 4 to 6 ° C.

Through this, the glutinous rice mixture, glutinous rice powder, psyllium husk powder, and radish leaf powder mixed in the mixing step (S20) is sufficiently matured to increase the moisture binding capacity, thereby increasing the moisture content when manufacturing glutinous rice cakes, resulting in a softer texture and aging than regular glutinous rice cakes. It is possible to achieve the effect of slowing down the speed.

If the glutinous rice mixture mixed in the mixing step (S20) is aged below the above temperature and time, the effect is minimal because the maturation is not sufficiently achieved, and if aged beyond the above temperature and time, it is necessary. Due to a longer maturation time, the texture of the glutinous rice mixture becomes hard and the efficiency of the work decreases.

4. Kneading step (S40)

The kneading step (S40) is a step of mixing salt, sugar, pine soft, baking powder, gluten, chitosan, amylopectin, and fermented soy protein with the glutinous rice mixture matured in the first maturation step (S30) and kneading the dough.

More specifically, for 100 parts by weight of the glutinous rice mixture aged in the first ripening step (S30), 3 to 5 parts by weight of salt, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of Fine Soft, and 1 to 1 part of baking powder. Knead by mixing 3 parts by weight, 1 to 3 parts by weight of gluten, 0.5 to 1 part by weight of chitosan, 0.5 to 1 part by weight of amylopectin, and 0.5 to 1 part by weight of fermented soy protein.

Here, salt brightens the color of the manufactured glutinous rice cake, adjusts the seasoning, and plays a role in preventing the proliferation and decay of microorganisms.

Sugar is a substance that enhances the sweetness of glutinous rice cakes and has the ability to retain moisture, delaying aging caused by moisture loss within the starch structure of glutinous rice cakes.

Finesoft plays a role in expanding the material while maintaining a chewy texture.

Baking powder is a substance that absorbs moisture, foams, and expands when added to bread or cakes, and plays a role in retaining moisture related to the aging of starch.

Gluten is a component made by combining glutenin and gliadin found in wheat, barley, oats, etc. It is a type of insoluble protein that does not dissolve in water and has a chewy and chewy texture. creates

When used as a food additive, chitosan functions to inhibit bacteria due to the positive charge of the amino group within the molecule, and also acts as a moisture absorbent and moisturizer through the hydroxyl and amino groups within the molecule, making it effective in delaying the aging of rice cakes. In addition, chitosan helps intestinal peristalsis and has anti-cancer effects, nutrient absorption control, and harmful substance discharge effects, so it is a useful substance in terms of supplementing nutrients that may be lacking in rice cake.

In the present invention, for 100 parts by weight of the glutinous rice mixture aged in the first ripening step (S30), 3 to 5 parts by weight of salt, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of fine soft, and 1 to 3 parts by weight of baking powder. After mixing and kneading 1 to 3 parts by weight of gluten, 0.5 to 1 part by weight of chitosan, 0.5 to 1 part by weight of amylopectin, and 0.5 to 1 part by weight of fermented soy protein, the glutinous rice mixture is aged in the first ripening step (S30). Salt, sugar, fine soft, baking powder, gluten, chitosan, amylopectin, and fermented soy protein are mixed uniformly, and specific physical properties such as adhesion and cohesiveness are provided to the dough structure. By removing air bubbles in the dough, the glutinous rice cake becomes stickier. Punching may be performed so that it can be formed properly.

Punching performed in the present invention can be performed for 5 to 30 minutes.

If the punching time is less than 5 minutes, it is difficult to uniformly mix additional mixtures with the glutinous rice mixture matured in the first ripening step (S30), and if it exceeds 30 minutes, too much air layer inside the glutinous rice cake escapes and the tissue is damaged. Due to densification, the glutinous rice cake itself may become too hard, causing a problem with poor texture.

5. Second ripening stage (S50)

The second aging step (S50) is a step of maturing the glutinous rice dough kneaded in the kneading step (S40).

More specifically, the glutinous rice dough kneaded in the kneading step (S40) is aged for 5 to 15 hours in a low temperature aging room at 4 to 6 ° C.

Through this, the physical properties of the glutinous rice dough kneaded in the kneading step (S40) can achieve a soft yet chewy texture.

If the glutinous rice dough kneaded in the kneading step (S40) is aged below the above temperature and time, the effect is minimal because the maturation is not sufficiently achieved. If the glutinous rice dough is aged beyond the above temperature and time, the effect is minimal. If the ripening time is longer than necessary, the texture of the glutinous rice dough becomes hard, which reduces the efficiency of the work.

6. Steaming step (S60)

The steaming step (S60) is a step of steaming the glutinous rice dough matured in the second ripening step (S50).

More specifically, the glutinous rice dough matured in the second ripening step (S50) is steamed at 80 to 120 ° C. for 10 to 30 minutes.

If the glutinous rice dough matured in the second ripening step (S50) is steamed at 80°C for less than 10 minutes, it may not cook evenly, and if it is steamed at 120°C for more than 30 minutes, the steamed dough may The texture becomes soggy that it becomes difficult to maintain its shape, which can reduce the overall texture.

Here, a high-pressure steamer, steamer, etc. can be used as a steaming method.

7. Forming step (S70)

The forming step (S70) is a step in which red bean paste is added into the glutinous rice dough steamed in the steaming step (S60) and molded.

More specifically, red bean paste is added to the inside of the glutinous rice dough steamed in the steaming step (S60), and 20 to 50 parts by weight of red bean paste is added to 100 parts by weight of the glutinous rice dough steamed in the steaming step (S60). It can be invested.

In addition, red bean paste can be added to the inside of the punched dough and molded into a desired shape. For example, it can be molded into a circle, half-moon, square, or flower shape to enhance aesthetics.

According to the present invention, by adding psyllium husk and radish leaves, the texture and nutrition can be improved and aging phenomenon can be prevented compared to conventional glutinous rice cake, and it provides a moist and soft texture for a longer period of time, resulting in excellent texture and flavor.

In addition, it is useful as a meal replacement for modern people, and compared to existing glutinous rice cakes, it does not harden over a certain period of time and maintains a soft state, improving storage properties and enabling distribution nationwide depending on mass production and storage conditions, expanding domestic rice consumption and It has the effect of contributing to the revitalization of export product development for the globalization of Korean food.

Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only intended to specifically illustrate the present invention and do not limit the scope of the present invention. In other words, simple modifications or changes to the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: Glutinous rice cake prepared according to the present invention

1) Place 1 kg of glutinous rice in 1.5 kg of water, soak at 20°C for 10 hours, and grind to a particle size of 250 mesh.

2) Mix 50g of psyllium husk powder and 50g of radish leaf powder with 1kg of the soaked and ground glutinous rice powder in 1).

3) The glutinous rice mixture from 2) is aged in a low temperature aging room at 5°C for 24 hours.

4) Mix 1kg of the aged glutinous rice mixture from 3) with 50g of salt, 100g of sugar, 10g of Fine Soft, 20g of baking powder, 20g of gluten, 5g of chitosan, 5g of amylopectin, and 5g of fermented soy protein, knead, and punch for 20 minutes.

5) The glutinous rice dough kneaded in 4) is aged for 10 hours in a low temperature aging room at 5°C.

6) Steam the aged glutinous rice dough from 5) at 100°C for 15 minutes.

7) Add 10g of red bean paste per 30g of the steamed glutinous rice dough from 6) and shape.

Example 2: Glutinous rice cake prepared according to the present invention (soaked using yellow lotus extract and windbreak extract in the soaking step)

1) Add 1 kg of glutinous rice to 1.5 kg of water, soak at 20°C for 10 hours, and grind to a particle size of 250 mesh (at this time, 10 g of yellow lotus extract and 10 g of windbreak extract are further mixed with the water).

2) Mix 50g of psyllium husk powder and 50g of radish leaf powder with 1kg of the soaked and ground glutinous rice powder in 1).

3) The glutinous rice mixture from 2) is aged in a low temperature aging room at 5°C for 24 hours.

4) Mix 1kg of the aged glutinous rice mixture from 3) with 50g of salt, 100g of sugar, 10g of Fine Soft, 20g of baking powder, 20g of gluten, 5g of chitosan, 5g of amylopectin, and 5g of fermented soy protein, knead, and punch for 20 minutes.

5) The glutinous rice dough kneaded in 4) is aged for 10 hours in a low temperature aging room at 5°C.

6) Steam the aged glutinous rice dough from 5) at 100°C for 15 minutes.

7) Add 10g of red bean paste per 30g of the steamed glutinous rice dough from 6) and shape.

Comparative Example 1: Glutinous rice cake prepared by the method of Example 1 but without using psyllium husk powder and radish leaf powder

1) Place 1 kg of glutinous rice in 1.5 kg of water, soak at 20°C for 10 hours, and grind to a particle size of 250 mesh.

2) The glutinous rice from 1) is aged in a low temperature aging room at 5℃ for 24 hours.

3) Mix 1kg of the aged glutinous rice from 2) with 50g of salt, 100g of sugar, 10g of Fine Soft, 20g of baking powder, 20g of gluten, 5g of chitosan, 5g of amylopectin, and 5g of fermented soy protein, knead, and punch for 20 minutes.

4) The glutinous rice dough kneaded in 3) is aged for 10 hours in a low temperature aging room at 5°C.

5) Steam the aged glutinous rice dough from 4) at 100°C for 15 minutes.

6) Add 10g of red bean paste per 30g of the steamed glutinous rice dough from 5) and shape.

Comparative Example 2: Glutinous rice cake prepared by the method of Example 2 but without using psyllium husk powder and radish leaf powder

1) Add 1 kg of glutinous rice to 1.5 kg of water, soak at 20°C for 10 hours, and grind to a particle size of 250 mesh (at this time, 10 g of yellow lotus extract and 10 g of windbreak extract are further mixed with the water).

2) The glutinous rice from 1) is aged in a low temperature aging room at 5℃ for 24 hours.

3) Mix 1kg of the aged glutinous rice from 2) with 50g of salt, 100g of sugar, 10g of Fine Soft, 20g of baking powder, 20g of gluten, 5g of chitosan, 5g of amylopectin, and 5g of fermented soy protein, knead, and punch for 20 minutes.

4) The glutinous rice dough kneaded in 3) is aged for 10 hours in a low temperature aging room at 5°C.

5) Steam the aged glutinous rice dough from 4) at 100°C for 15 minutes.

6) Add 10g of red bean paste per 30g of the steamed glutinous rice dough from 5) and shape.

Experiment 1: Sensory test

The glutinous rice cakes (Examples 1 and 2) and Comparative Examples 1 and 2 prepared according to the present invention were prepared by cooking under the same conditions, and sensory testers (30 people (15 men, 15 women) with more than 2 years of sensory test experience A sensory test (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good) was conducted by a person) divided into taste, flavor, texture, and overall preference. The results are shown in Table 1 below.

taste zest Texture overall preference Example 1 4.2 4.0 4.5 4.3 Example 2 4.3 4.2 4.5 4.5 Comparative Example 1 3.7 3.5 3.5 3.5 Comparative Example 2 3.7 3.7 3.5 3.6

As can be seen from Table 1, Examples 1 and 2 show higher scores than Comparative Examples 1 and 2 in all items. By adding psyllium husk and radish leaves, compared to conventional glutinous rice cakes, the texture and nutrition can be improved and aging phenomenon can be prevented. It provides a moist and soft texture for a longer period of time and has excellent texture and flavor, improving the taste, flavor, texture, and overall satisfaction of consumers. This can be interpreted as a result of improved preference.

Experiment 2: Elasticity test

The elasticity of the glutinous rice cakes (Examples 1 and 2) and Comparative Examples 1 and 2 prepared according to the present invention were measured according to the elapsed manufacturing time. Elasticity is the property of a deformed material to return to its original state when force is removed, and it can be said to be a rubber-like elastic sensation in the mouth.

For the measurement, a physical property analyzer (Texture Analyzer, TA-XT2, Stable Micro Systems, UK) was used. After placing the glutinous rice cake on a plate, 70% of the deformation occurred on the surface of the glutinous rice cake using a 2 mm probe plunger. It was compressed twice at a speed of 2.0 mm/s, and the results are shown in Table 2 below.

Immediately after manufacturing 5 hours of manufacturing 10 hours of manufacturing 24 hours from manufacture Example 1 0.87 0.85 0.70 0.65 Example 2 0.88 0.87 0.73 0.70 Comparative Example 1 0.76 0.63 0.57 0.53 Comparative Example 2 0.79 0.69 0.60 0.58

As can be seen from Table 2 above, it can be seen that Examples 1 and 2 showed higher elasticity than Comparative Examples 1 and 2 in all items.

Claims (5)

A soaking and grinding step (S10) in which glutinous rice is soaked in water and then pulverized;
A mixing step (S20) of mixing 5 to 10 parts by weight of psyllium husk powder and 3 to 7 parts by weight of radish leaf powder with 100 parts by weight of glutinous rice powder soaked and ground in the soaking and grinding step (S10);
A first aging step (S30) of maturing the glutinous rice mixture mixed in the mixing step (S20) for 20 to 30 hours in a low temperature aging room at 4 to 6 ° C.;
A kneading step (S40) of mixing salt, sugar, fine soft, baking powder, gluten, chitosan, amylopectin, and fermented soy protein with the glutinous rice mixture matured in the first maturation step (S30);
A second aging step (S50) of maturing the glutinous rice dough kneaded in the kneading step (S40) for 5 to 15 hours in a low temperature aging room at 4 to 6 ° C.;
A steaming step (S60) in which the glutinous rice dough matured in the second ripening step (S50) is steamed at 80 to 120 ° C. for 10 to 30 minutes; and
A molding step (S70) of adding red bean paste into the glutinous rice dough steamed in the steaming step (S60) and forming it;
It is accomplished including,
The soaking and grinding step (S10) is,
Add 100 parts by weight of glutinous rice to 100 to 200 parts by weight of water, soak at 15 to 25°C for 5 to 10 hours, and grind to a particle size of 200 to 300 mesh.
5 to 10 parts by weight of yellow lotus extract and 5 to 10 parts by weight of windbreak extract are further mixed with 100 parts by weight of water,
The yellow lotus extract is prepared by washing the leaves, stems and roots of the yellow lotus, drying them at a temperature of 50 to 60°C for 2 to 3 days, and adding 500 to 10,000 parts by weight of water to 100 parts by weight of the dried leaves, stems and roots of the dried yellow lotus. It is manufactured by mixing the parts and heating at 80~100℃ for 2~3 hours,
The extract is prepared by washing the leaves, stems and roots of the windbreak, drying them at a temperature of 50 to 60°C for 2 to 3 days, and then adding 500 to 10,000 parts by weight of water to 100 parts by weight of the dried leaves, stems and roots of the windbreak. It is prepared by mixing the parts and heating at 80~100℃ for 2~3 hours,
The psyllium husk powder in the mixing step (S20) is made by freeze-drying the washed psyllium husk at -25 to -15°C for 30 to 50 hours, then grinding it to a particle size of 200 to 300 mesh,
The radish leaf powder is a glutinous rice cake manufacturing method characterized in that washed radish leaves are freeze-dried at -25 to -15°C for 30 to 50 hours and then pulverized to have a particle size of 200 to 300 mesh.
delete delete According to paragraph 1,
The kneading step (S40) is,
For 100 parts by weight of the glutinous rice mixture aged in the first ripening step (S30), 3 to 5 parts by weight of salt, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of Fine Soft, 1 to 3 parts by weight of baking powder, gluten A method for manufacturing glutinous rice cakes, characterized in that 1 to 3 parts by weight of chitosan, 0.5 to 1 part by weight of chitosan, 0.5 to 1 part by weight of amylopectin, and 0.5 to 1 part by weight of fermented soy protein are mixed and kneaded.
Glutinous rice cake manufactured by the method of any one of paragraphs 1 or 4.