KR102667162B1 - Manufacturing method of kijeongddeok with excellent acceptability - Google Patents

Abstract

The present invention relates to a method for manufacturing rice cakes with excellent preference, and more specifically, to a spicy rice grinding step of soaking spicy rice in water and grinding it, and mixing makgeolli, water and salt with the spicy rice powder produced through the spicy rice grinding step. A raw material mixing step, a dough manufacturing step of producing dough by stirring the mixture prepared through the raw material mixing step, a first fermentation step of fermenting the dough prepared through the dough manufacturing step, and fermentation through the first fermentation step. A second fermentation step of fermenting the dough after stirring it, a dividing step of dividing the dough fermented through the second fermentation step, a third fermentation step of putting the dough divided through the dividing step into a sieve and fermenting, and It consists of a steaming step of steaming the dough fermented through the third fermentation step and an oil application step of applying oil to the surface of the rice cake manufactured through the steaming step.
Kijung rice cake manufactured through the above process not only has excellent preference such as taste, aroma, and texture, but is also rich in various nutrients and exhibits excellent preservability.

Description

Manufacturing method of Kijeong rice cake with excellent preference {MANUFACTURING METHOD OF KIJEONGDDEOK WITH EXCELLENT ACCEPTABILITY}

The present invention relates to a method of manufacturing Kijung rice cake with excellent preference, and more specifically, to Kijung rice cake, which not only has excellent preference such as taste, aroma, and texture, but is also rich in various nutrients and exhibits excellent preservability. It is about manufacturing method.

Kijung rice cake is manufactured through a fermentation process, and it cannot be manufactured if the fermentation temperature is not appropriate, so in the past, it could not be manufactured during periods such as winter, but was mainly manufactured from March onwards.

Depending on the region, Gijeongtteok is also called Jeungpyeon, Gijitteok, Gijutteok, Beonggeojitteok, Sultteok, and Jeungbyeong. It is generally made by kneading rice flour with sugar, salt, makgeolli, yeast, etc., fermenting it, and then steaming it. In particular, during the fermentation process, the dough swells and pores are formed inside, so it has a sponge-like texture, giving it a soft texture compared to other rice cakes. It is easily digested, so even people with gastrointestinal disorders or the elderly can easily consume it. there is.

Typically, Kijung rice cake is manufactured using rice flour as its main ingredient, so it has the problem of not being able to provide various nutrients, and there is also the problem of having to add artificial coloring to express various colors. Recently, in order to improve these problems, a method of manufacturing Kijung rice cake by adding various ingredients to the dough has been attempted. Korean Patent No. 10-1339786, 'Method for manufacturing Kijung rice cake using buckwheat or black rice', describes the method of manufacturing Kijung rice cake using buckwheat or black rice. Alternatively, a method of manufacturing rice cakes is disclosed that provides more nutrients and allows various colors to be produced by adding black rice powder.

However, the fermentation of the rice cake manufactured through the above prior art continued even during the distribution period, so there was a problem that it had to be consumed within 3 days from the date of manufacture.

In addition, most of the Kijung rice cakes on the market use a method of forced fermentation of the dough with dry yeast, but the texture of Kijung rice cakes made with dough fermented with dry yeast is poor and the unique taste and flavor of Kijung rice cakes is deteriorated. There was a problem.

Korean Patent No. 10-1339786 (2013.12.04) Korean Patent Publication No. 10-2017-0133863 (2017.12.06)

The purpose of the present invention is to provide a method for producing Kijung rice cake, which not only has excellent preferences such as taste, aroma, and texture, but is also rich in various nutrients and exhibits excellent preservability.

The object of the present invention is a spicy rice grinding step of soaking spicy rice in water and pulverizing it, a raw material mixing step of mixing makgeolli, water and salt with the spicy rice powder prepared through the spicy rice grinding step, and a mixture prepared through the raw material mixing step. A dough manufacturing step of producing dough by stirring, a first fermentation step of fermenting the dough prepared through the dough manufacturing step, a second fermentation step of fermenting the dough fermented through the first fermentation step after stirring, the A dividing step of dividing the dough fermented through the second fermentation step, a third fermentation step of putting the divided dough into a sieve and fermenting it through the dividing step, and a steaming step of steaming the dough fermented through the third fermentation step. and an oil application step of applying oil to the surface of the rice cake produced through the steaming step.

According to a preferred feature of the present invention, the raw material mixing step is comprised of 100 parts by weight of spicy rice powder, 8 to 9 parts by weight of makgeolli, 40 to 45 parts by weight of water, and 0.8 to 1 part by weight of salt.

According to a more preferred feature of the present invention, the first fermentation step is carried out at a temperature of 32 to 35 ° C. for 11 to 13 hours.

According to a more preferred feature of the present invention, the second fermentation step is carried out at a temperature of 32 to 35 ° C. for 50 to 70 minutes.

According to an even more preferred feature of the present invention, the third fermentation step is performed by putting the dough divided through the division step into a cedar sieve and taking place at a temperature of 32 to 35° C. for 50 to 70 minutes.

According to an even more preferred feature of the present invention, between the dividing step and the third fermentation step, a red bean filling step is further performed in which 10 to 20 parts by weight of red bean paste is inserted into 100 parts by weight of the dough divided through the dividing step. do.

According to an even more preferred feature of the present invention, the red bean paste consists of 100 parts by weight of red beans, 150 to 250 parts by weight of water, 3 to 10 parts by weight of salt, and 50 to 100 parts by weight of syrup, and the syrup contains polyglycitol and maltitol. It shall be composed of one or more selected from the group consisting of.

According to an even more preferred feature of the present invention, in the raw material mixing step, 0.1 to 3 parts by weight of additives are further mixed relative to 100 parts by weight of the spicy rice powder, and the additives are from the group consisting of kimchi lactic acid bacteria, plum extract, mulberry leaf powder, and hemp powder. It shall be made up of one or more selected items.

According to an even more preferred feature of the present invention, the oil is made by mixing 5 to 20 parts by weight of tangerine oil with 100 parts by weight of olive oil.

The method for producing Kijung rice cake with excellent preference according to the present invention not only has excellent preference such as taste, aroma, and texture, but is also rich in various nutrients and has an excellent effect of providing Kijung rice cake with excellent preservability. .

Figure 1 is a flowchart showing a method of manufacturing Gijung rice cake with excellent preference according to an embodiment of the present invention.
Figure 2 is a flowchart showing a method of manufacturing Gijeong rice cake with excellent preference according to another embodiment of the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but the purpose is to provide a detailed description so that a person skilled in the art can easily carry out the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method for producing Gijeong rice cake with excellent preference according to the present invention includes a spicy rice grinding step (S101) of soaking spicy rice in water and pulverizing it, and mixing makgeolli, water and salt with the spicy rice powder produced through the spicy rice grinding step (S101). A raw material mixing step (S103), a dough manufacturing step (S105) of producing dough by stirring the mixture prepared through the raw material mixing step (S103), and a first step of fermenting the dough prepared through the dough manufacturing step (S105). Fermentation step (S107), second fermentation step (S109) of fermenting after stirring the dough fermented through the first fermentation step (S107), division of dividing the dough fermented through the second fermentation step (S109) Step (S111), a third fermentation step (S113) in which the dough divided through the division step (S111) is put into a sieve and fermented, and a steaming step (S113) in which the dough fermented through the third fermentation step (S113) is steamed ( S115) and an oil application step (S117) in which oil is applied to the surface of the rice cake produced through the steaming step (S115).

The spicy rice grinding step (S101) is a step of soaking the spicy rice in water and pulverizing it. After soaking the spicy rice in water for 3 to 4 hours, water is removed from the spicy rice using a sieve, etc., and then put into a grinding device equipped with a rotating roller. This is accomplished by pulverizing the particle size to a particle size of 60 to 70 mesh.

The raw material mixing step (S103) is a step of mixing makgeolli, water, and salt with the spicy rice powder produced through the spicy rice grinding step (S101), and 100 parts by weight of the spicy rice powder produced through the spicy rice grinding step (S101). It is made by mixing 8 to 9 parts by weight of makgeolli, 40 to 45 parts by weight of water, and 0.8 to 1 part by weight of salt.

The makgeolli serves to ferment the dough made from a mixture of the above ingredients. If the content of the makgeolli is less than 8 parts by weight, the fermentation effect is reduced, and if the content of the makgeolli exceeds 9 parts by weight, the makgeolli in Gijung Tteok The scent and taste may become too strong, reducing preference.

In addition, the water serves to supply moisture and impart stickiness to the dough prepared from the mixture of the above ingredients. If the water content is less than 40 parts by weight, cracks, etc. occur on the surface of the Miracle Rice Cake produced, causing the appearance to deteriorate. Quality may deteriorate, and if the water content exceeds 45 parts by weight, the dough concentration may become too diluted and formability may be reduced.

In addition, in the raw material mixing step (S103), 0.1 to 3 parts by weight of additives may be further mixed relative to 100 parts by weight of the spicy rice powder, and the additives are one or more selected from the group consisting of kimchi lactic acid bacteria, plum extract, mulberry leaf powder, and horseradish powder. When additives made of the above ingredients are included, the nutrient content of miraculous rice cake not only increases, but also has functionality that shows various effects, and preservability can be improved.

In more detail, it is preferable that 0.1 to 0.3 parts by weight of the kimchi lactic acid bacteria are contained, and not only improves the preservability of Kijung rice cake, but also improves the efficiency of the fermentation process to provide rice cake with excellent preference, The kimchi lactic acid bacteria include Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc gasicomitatum , Leuconostoc lactis , and Lactobacillus plan. It is preferable that it is connected to one or more selected from the group consisting of Lactobacillus plantarum and Lactobacillus sakei.

In addition, the plum extract contains 0.5 to 1 part by weight, and is manufactured through a process of mixing plum and sugar at a weight ratio of 1:1, fermenting for 3 to 4 months, and then removing the solid content by sieving, etc. The plum extract produced through the process not only promotes digestion, but also has excellent antibacterial properties and suppresses the deterioration of rice cakes, thereby improving the preservability of rice cakes.

In addition, the mulberry leaf powder contains 0.3 to 1 part by weight, and the mulberry leaves are collected, impurities such as foreign substances and dust are removed, washed, dried so that the moisture content is 10 to 30%, and ground to 100 to 150% using a conventional grinder. It is preferable to use the one ground to the particle size of the mesh. Mulberry leaf powder contains about 50 kinds of trace elements, and especially contains large amounts of amino acids and vitamins B and C, so it not only supplements the nutrients in the rice cakes, but also adds color. You can improve preference by giving it.

In addition, the horse powder contains 0.1 to 1 part by weight, and is used by drying and pulverizing the underground part of raw horse to prepare a powder of 100 to 200 mesh, which contains amylose, cholin, saponin, and mucin. Contains Mucin, Arginine, Yonogenin, Kryptogenin, and Diosgenin, and has physiologically active functions such as lowering cholesterol, antioxidant activity, and prevention of diabetes and colon cancer. It has been found that it is an alkaline food and contains various digestive enzymes, so it is easily digested even when eaten raw, so its value as a health functional food is increasing day by day.

When additives consisting of the above ingredients are included, it is possible to provide Gijung rice cake that not only has excellent taste and texture, but is also rich in nutrients and exhibits excellent physiological activity.

If the content of the additive is less than 0.1 parts by weight, the effect is minimal, and if the content of the additive exceeds 3 parts by weight, the preference of Gijung rice cake may decrease.

The kneading step (S105) is a step of preparing dough by stirring the mixture prepared through the raw material mixing step (S103). The mixture prepared through the raw material mixing step (S103) is placed in a kneader equipped with a stirrer and stirred. It consists of a process of manufacturing dough. At this time, the kneader is not particularly limited and a typical kneader can be used, but it is preferable to use a kneader equipped with a stirrer consisting of a screw.

The first fermentation step (S107) is a step of fermenting the dough prepared through the dough manufacturing step (S105). The dough prepared through the dough manufacturing step (S105) is put into a fermentation vessel and wrapped, etc. It consists of sealing and fermenting at a temperature of 32 to 35°C for 11 to 13 hours.

Through the above process, the yeast contained in the malgeolli mixed in the dough proliferates in the dough and fermentation progresses. Through the above fermentation, Kijung rice cake with excellent texture and flavor can be provided.

At this time, if the temperature of the fermentation is less than 32°C or the fermentation time is less than 11 hours, the efficiency of the fermentation process decreases, and if the temperature of the fermentation exceeds 35°C or the fermentation time exceeds 13 hours, anaerobic fermentation proceeds or This is undesirable because the dough may deteriorate.

The second fermentation step (S109) is a step of fermenting after stirring the dough fermented through the first fermentation step (S107). After stirring the dough fermented through the first fermentation step (S107), It consists of a process of fermentation at a temperature of 35°C for 50 to 70 minutes. The dough that has undergone fermentation through the first fermentation step (S107) is stirred and then fermented again, so that overall fermentation progresses evenly, resulting in uniform quality. This is the step to ensure that the rice cake representing .

At this time, if the fermentation temperature is less than 32°C, the efficiency of the fermentation process decreases, and if the fermentation temperature exceeds 35°C, anaerobic fermentation may proceed or the dough may deteriorate, which is undesirable.

The dividing step (S111) is a step of dividing the dough fermented through the second fermentation step (S109), and is a process of dividing the dough fermented through the second fermentation step (S109) into weights of 28 to 32 g. It is desirable to use a dividing device equipped with twin rollers, etc.

The third fermentation step (S113) is a step of putting the dough divided through the division step (S111) into a sieve and fermenting it. The dough divided through the division step (S111) is put into a sieve made of cedar and 32 It consists of fermentation at a temperature of 35°C for 50 to 70 minutes. When the third fermentation step (S113) is performed at the above temperature and time, a pore layer due to fermentation is formed in the divided dough, resulting in a soft dough. We can provide rice cakes showing the texture.

At this time, if the fermentation temperature is less than 32°C, the efficiency of the fermentation process decreases, and if the fermentation temperature exceeds 35°C, anaerobic fermentation may proceed or the dough may deteriorate, which is undesirable.

In addition, between the dividing step (S111) and the third fermentation step (S113), a red bean insertion step (S112) is performed in which 10 to 20 parts by weight of red bean paste is inserted into 100 parts by weight of the dough divided through the dividing step (S111). It may proceed further, but if the content of the red bean paste is less than 10 parts by weight, the amount of red bean paste is too small and the taste of the red bean paste cannot be properly expressed. If the amount of red bean paste exceeds 20 parts by weight, the sweetness of the rice cake increases excessively and the preference decreases. may deteriorate.

At this time, the red bean paste consists of 100 parts by weight of red beans, 150 to 250 parts by weight of water, 3 to 10 parts by weight of salt, and 50 to 100 parts by weight of syrup, and the syrup is one or more selected from the group consisting of polyglycitol and maltitol. It is preferable that red bean paste mixed with sugar alcohols such as polyglycitol or maltitol is applied as described above, which has fewer calories than rice cake containing conventional red bean paste, but does not significantly affect sweetness, color, and flavor. In addition, it is possible to provide rice cakes with improved texture and preservation by maintaining moisture and freshness.

More specifically, the polyglycitol can be used as a liquid or syrup, and is manufactured by hydrogenating starch hydrolyzates such as corn syrup or dextrin, and is added to the red bean paste of Gijung rice cake to provide sweetness, It plays a role in improving chewiness and cohesion of the final food by providing wettability, heat resistance, and cohesion. In the present invention, the chewiness, cohesiveness, and degree of curing according to temperature of the rice cake product can be adjusted by increasing or decreasing the content of polyglycitol. In particular, the excellent binding power of polyglycitol and the added sweetness can reduce the sugar content, so the sugar intake can be reduced when consuming the finished product. In addition, polyglycitol shows a gradual change in hardening depending on temperature and does not harden at low temperatures.

In addition, the maltitol can be used as a liquid or syrup. It is a sugar alcohol made by producing high maltose syrup with enzymes and then reducing it under a high temperature and high pressure nickel catalyst. It improves the moisturizing properties of foods and resists heat, acids, It is stable in alkali, etc., showing excellent properties in maintaining the color, aroma, and freshness of processed foods. It has a soft and mild sweetness while also exhibiting the function of indigestion.

If the content of the syrup consisting of one or more selected from the group consisting of polyglycitol and maltitol, which exhibits the above effects, is less than 50 parts by weight, the above effect is minimal, and if the content of the syrup exceeds 100 parts by weight, the red bean paste As the sweetness increases too much, the preference of Kijung rice cake with red bean paste may decrease.

The steaming step (S115) is a step of steaming the dough fermented through the third fermentation step (S113), and black sesame seeds, etc. are interposed on the surface of the dough fermented through the third fermentation step (S113). It consists of putting it into a steamer and steaming it at a temperature of 95 to 110°C for 8 to 12 minutes.

The oil application step (S117) is a step of applying oil to the surface of the rice cake produced through the steaming step (S115). Olive oil or 100 parts by weight of olive oil is applied to the surface of the rice cake produced through the steaming step (S115). It is achieved by applying an oil made by mixing 5 to 20 parts by weight of hazelnut oil.

The olive oil not only improves marketability by adding gloss to the surface of the rice cake manufactured through the steaming step (S115), but also improves preservation by preventing the rice cake from drying out or deteriorating by blocking contact between the rice cake and air. .

In addition, the above-mentioned tangerine oil is obtained from the peel of Citrus natsudaidai.

It uses limonene as an active ingredient, and provides effects such as anti-aging, moisturizing effect, and anti-inflammatory effects on the skin, and has excellent antibacterial properties, so it can suppress the deterioration of Kijung rice cake.

If the content of the tangerine oil is less than 5 parts by weight, the effect is insignificant, and if the content of the tangerine oil exceeds 20 parts by weight, the preference of Gijung rice cake may decrease.

At this time, the amount of oil applied is preferably 0.01 to 0.5 parts by weight compared to 100 parts by weight of the rice cake produced through the steaming step (S115).

Hereinafter, the method for manufacturing Kijung rice cake with excellent preference according to the present invention and the physical properties of Kijung rice cake manufactured through the manufacturing method will be described using examples.

<Production Example 1> Production of red bean paste

Red bean paste for Gijeong rice cake was prepared by mixing 10 kg of red beans, 20 kg of water, 0.5 kg of salt, and 75 kg of syrup (polyglycitol and maltitol mixed in a 1:1 weight ratio).

<Preparation Example 2> Preparation of oil

Oil for rice cake was prepared by mixing 0.05 to 0.2 kg of tangerine oil with 1 kg of olive oil.

<Example 1>

After soaking the spicy rice in water for 200 minutes, sieving it to remove the moisture from the spicy rice, putting it into a grinding device equipped with a rotating roller and grinding it to a particle size of 65 mesh, 20 kg of ground spicy rice powder, 1.8 kg of makgeolli and salt are added. Mix 180g and knead it by putting it in a kneading device equipped with a screw stirrer. Put the prepared dough into a fermentation vessel and ferment it at a temperature of 33.5℃ for 12 hours while sealing it with a lid. After stirring the fermented dough, Ferment for an additional hour at a temperature of 33.5℃, divide the fermented dough into 30g portions, put the divided dough into a cedar sieve, ferment for 1 hour at a temperature of 33.5℃, and then ferment for 10 minutes at a temperature of 105℃. The rice cake was steamed and 0.3 parts by weight of olive oil was applied to the surface of 100 parts by weight of the steamed rice cake to prepare rice cake with excellent palatability.

<Example 2>

The same procedure as in Example 1 was carried out, except that 4.5 g of red bean paste prepared in Preparation Example 1 was added to 30 g of divided dough to prepare Gijung rice cake with excellent preference.

<Example 3>

The same procedure as in Example 1 was carried out, but instead of the olive oil, the oil prepared in Preparation Example 2 was applied to prepare a rice cake with excellent preference.

<Example 4>

The same procedure as in Example 2 was carried out, but instead of the olive oil, the oil prepared in Preparation Example 2 was applied to prepare a rice cake with excellent preference.

<Example 5>

The same procedure as in Example 1 was carried out, but 0.04 kg of kimchi lactic acid bacteria ( Leuconostoc citreum ) was further mixed with 20 kg of pulverized spicy rice powder to prepare Kijung rice cake with excellent preference.

<Example 6>

The same procedure as in Example 1 was carried out, but 0.016 kg of plum extract was further mixed with 20 kg of pulverized spicy rice powder to prepare Gijung rice cake with excellent preference.

<Example 7>

The same procedure as in Example 1 was carried out, but 0.01 kg of mulberry leaf powder was further mixed with 20 kg of pulverized spicy rice powder to prepare Gijeong rice cake with excellent preference.

<Example 8>

The same procedure as in Example 1 was carried out, but 0.01 kg of hemp powder was further mixed with 20 kg of pulverized spicy rice powder to prepare Gijung rice cake with excellent preference.

<Comparative Example 1>

After soaking the spicy rice in water for 200 minutes, sieving it to remove the moisture from the spicy rice, putting it into a grinding device equipped with a rotating roller and grinding it to a particle size of 65 mesh, 2 kg of yeast and 180 g of salt are added to 20 kg of ground spicy rice powder. Mix and knead by putting it in a kneading device equipped with a screw stirrer. Put the prepared dough into a fermentation vessel and ferment it at a temperature of 33.5°C for 12 hours while sealing it with a lid. Divide the fermented dough into 30g each. , the divided dough was put into a cedar steamer, fermented at a temperature of 33.5°C for 1 hour, and then steamed at a temperature of 105°C for 10 minutes to prepare Gijeong rice cake.

The physical properties of Gijung rice cake prepared through Examples 1 to 8 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the physical properties of Kijung rice cake were measured by 20 test subjects, and taste, aroma, texture, and overall preference were measured using a 5-point scale and expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the Kijung rice cakes prepared through Examples 1 to 8 of the present invention are excellent in taste, aroma, texture, and overall preference.

In addition, the preservability of Gijung rice cakes prepared through Examples 1 to 8 and Comparative Example 1 was measured and shown in Table 2 below.

{However, the preservation of Kijeong rice cake was conducted by visually checking whether mold had formed on the surface of Kijeong rice cake for a period of 3, 6, 9, and 12 days at a temperature of 25℃.

◎: Large amount of mold, ○: Small amount of mold, ×: No mold.}

<Table 2>

As shown in Table 2, it can be seen that the rice cakes prepared through Examples 1 to 8 of the present invention have excellent preservability.

Therefore, the method for producing Kijung rice cake with excellent preference according to the present invention provides Kijung rice cake that not only has excellent preference such as taste, aroma, and texture, but is also rich in various nutrients and exhibits excellent preservability.

S101 ; Spicy rice grinding stage
S103 ; Raw material mixing stage
S105 ; Dough manufacturing steps
S107 ; First fermentation step
S109 ; Second fermentation stage
S111 ; division stage
S112 ; Red bean introduction stage
S113 ; Third fermentation stage
S115 ; Steaming stage
S117 ; Oil application step

Claims (9)

A spicy rice grinding step of soaking spicy rice in water and grinding it;
A raw material mixing step of mixing makgeolli, water, and salt with the spicy rice powder produced through the spicy rice grinding step;
A dough manufacturing step of producing dough by stirring the mixture prepared through the raw material mixing step;
A first fermentation step of fermenting the dough prepared through the dough manufacturing step;
A second fermentation step of stirring the dough fermented through the first fermentation step and then fermenting it;
A dividing step of dividing the dough fermented through the second fermentation step;
A third fermentation step of putting the dough divided through the division step into a sieve and fermenting it;
and a steaming step of steaming the dough fermented through the third fermentation step; and
It consists of an oil application step of applying oil to the surface of the rice cake produced through the steaming step,
In the raw material mixing step, 0.1 to 1 part by weight of additive is further mixed relative to 100 parts by weight of the spicy rice powder,
The additive consists of one or more selected from the group consisting of kimchi lactic acid bacteria, plum extract, and mulberry leaf powder,
The first fermentation step is carried out at a temperature of 32 to 35 ° C. for 11 to 13 hours,
The second fermentation step is carried out at a temperature of 32 to 35 ° C. for 50 to 70 minutes,
A method for producing Gijeong rice cake with excellent preference, characterized in that the oil is made by mixing 5 to 20 parts by weight of hazelnut oil with 100 parts by weight of olive oil.
In claim 1,
The raw material mixing step is a method of producing Gijeong rice cake with excellent preference, characterized in that it consists of 100 parts by weight of spicy rice powder, 8 to 9 parts by weight of makgeolli, 40 to 45 parts by weight of water, and 0.8 to 1 part by weight of salt.
delete delete In claim 1,
The third fermentation step is a method of producing Gijeong rice cake with excellent palatability, characterized in that the dough divided through the division step is put into a cedar sieve and carried out for 50 to 70 minutes at a temperature of 32 to 35 ° C.
In claim 1,
Between the division step and the third fermentation step, a red bean insertion step is further performed in which 10 to 20 parts by weight of red bean paste is inserted into 100 parts by weight of the dough divided through the division step. Manufacture of a ready-made rice cake with excellent preference, characterized in that method.
In claim 6,
The red bean paste consists of 100 parts by weight of red beans, 150 to 250 parts by weight of water, 3 to 10 parts by weight of salt, and 50 to 100 parts by weight of syrup,
A method of producing a rice cake with excellent palatability, characterized in that the syrup is made of one or more selected from the group consisting of polyglycitol and maltitol.
delete delete