KR20020000211A - Method of making cake coated with chocolate and the cake made therefrom - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of chocolate-coating rice cakes, thereby preventing retrogradation and rot of rice cakes and consequently improving their quality. CONSTITUTION: The manufacturing method comprises the steps of: preparing rice cakes by steaming 20-25 wt.% of glutinous rice powders; 45-55 wt.% of syrup, 18-25 wt.% of sugars, 0.05-0.1 wt.% of monoglycerides, and 3-6 wt.% of maltose powders, in a steamer at 100-120 deg.C for 15-20 minutes; preparing red bean fillings by boiling 15-20 wt.% of red beans in a mixer, adding 40-50 wt.% of sugars, 25-35 wt.% of syrup, 0.2-0.3 wt.% of agar, 0.03-0.06 wt.% of red bean incense, 0.01-0.02 wt.% of vanilla 5-8 wt.% of maltose powders, and 0.2-0.4 wt.% of calcium lactate, thereto, heating them with stirring, concentrating and cooling them; steaming corn starch powders with a small amount of water in a steamer, at 100-120 deg.c for 10-15 minutes then mold it into a thin coat; preparing chocolate by melting 4-7 wt.% of cocoa mass, purified oil and fat in a tank of 28-40 deg.C, adding 5-10 wt.% of cocoa powders, 35-45 wt.% of sugar, 8-12 wt.% of cocoa crude products, 0.3-0.6 wt.% of lecithin, 0.2-0.5 wt.% of PGPR, and 0.05-0.1 wt.% of vanilla thereto, stirring them and adding 0.1-0.2 wt.% of chocolate incense thereto; filling 30.-40 wt.% of the rice cakes and 50-55 wt.% of the red bean fillings into 10-15 wt.% of the coats, and sealing them; coating them with the chocolate.

Description

Method of making chocolate coated rice cakes and rice cakes prepared therefrom {Method of making cake coated with chocolate and the cake made therefrom}

The present invention relates to a method of manufacturing a chocolate-coated rice cake and a rice cake prepared therefrom, and more particularly, to seal the rice cake and red bean paste in an outer shell made of waxy corn starch to prevent moisture evaporation of the rice cake. It relates to a rice cake prepared by coating the outside of the chocolate and a method of manufacturing the same.

Generally, in manufacturing rice cakes, glutinous rice flour or non-glutinous rice flour is used as main grains. In general, glutinous rice or non-glutinous rice powder does not have gluten like flour, so it is not sticky even when kneaded in water and crumbles, so it is necessary to knead it with boiling water, that is, after mixing the starch with some mixture The rice cake is prepared by putting the rice cake inside and steaming using steam in the steam cooker.

The rice cake commonly prepared as described above has problems such as not only viscoelastic change in hardness and the like, but also deterioration due to microorganisms, which cannot be stored for a long time when left in the air.

These rice cakes may be caused by contamination of main grains, but they are known to be caused mainly by Ropung bacteria. Especially, when red bean paste is used as rice cakes, the transfer of moisture to rice cakes is accelerated, and the decay by microorganisms is severe. . In addition, the hardening of the rice cake is known to be due to the aging phenomenon of starch because the main component of the fine powder is starch, the aging phenomenon is promoted by the water vaporization of the rice cake.

As such, the change in hardness of the rice cake and the decay caused by microorganisms over time are important factors for evaluating the quality of the rice cake. In rice cakes, it is known that the hardness and deterioration degree over time are determined not only by the manufacturing method of the rice cake but also by the main ingredients of the rice cake and the storage method.

The present inventors studied the manufacturing process for minimizing the aging phenomenon of rice cakes and the deterioration of rice cakes caused by microorganisms over time, while preparing a sealed monaka filled with rice cakes and red bean paste on a base made of waxy corn starch, In order to prevent moist evaporation of rice cakes due to exposure, it was found that coating the outside of Monaka with chocolate not only prevents aging of rice cakes, but also improves the quality of rice cakes by preventing microbial deterioration.

Accordingly, the present invention has been made in view of the above problems, the object of which is to provide a method of manufacturing a chocolate-coated rice cake that can not only prevent aging of the rice cake but also improve the quality by preventing the decay caused by microorganisms. It is.

Still another object of the present invention is to provide a chocolate coated rice cake prepared by the above method.

Method of producing a chocolate-coated rice cake of the present invention for achieving the above object is:

a) 20 to 25% by weight glutinous rice powder, 45 to 55% by weight starch syrup, 18 to 25% by weight sugar, 0.05 to 0.1% by weight glycerin fatty acid ester, 3 to 6% by weight maltose powder are placed in a steamer at 100 to 120 ° C. Steaming 15 to 20 minutes to prepare rice cakes;

b) 15 to 20% by weight of red beans are added to the blender and boiled, and then 40 to 50% by weight of sugar, 25 to 35% by weight of starch syrup, 0.2 to 0.3% by weight of agar, 0.03 to 0.06% by weight of red beans, and vinelin 0.01 Preparing adzuki beans by adding -0.02% by weight, maltose powder 5-8% by weight, calcium lactate 0.2-0.4% by weight, heating and stirring with stirring, and cooling and aging;

c) adding the waxy corn starch and a small amount of water to the steamer and adding it for 10 to 15 minutes at 100 to 120 ° C., and then forming a thin shell in a calcination machine to prepare an outer shell:

d) 4 to 7% by weight of cocoa mass and 30 to 40% by weight of refined common paper are melted in a tank at 38 to 40 ° C, then 5 to 10% by weight of cocoa powder, 35 to 45% by weight of sugar and 8 to 12 of cocoa product. Wt%, 0.3 to 0.6% by weight of lecithin, 0.2 to 0.5% by weight of PGPR, 0.05 to 0.1% by weight of variin and the melted cocoa mass and refined common paper were added to the blender and stirred, followed by 0.1 to 0.2% by weight of chocolate. Adding to prepare a coating chocolate;

e) Filling and sealing the rice cake 30-40% by weight and the red bean paste 50-55% inside 10-15% by weight of the outer shell and put into a container containing chocolate to coat the chocolate to 12-18% by weight of the outer shell It is characterized by including the step of cooling to room temperature.

Hereinafter, the components of the chocolate-coated rice cake of the present invention and the manufacturing process thereof will be described in detail.

Ingredients and manufacturing process of rice cake;

Ingredients of the rice cake include 20 to 25% by weight glutinous rice powder, 45 to 55% by weight starch syrup, 18 to 25% by weight sugar, 0.05 to 0.1% by weight glycerin fatty acid ester (emulsifier), and 3 to 6% by weight maltose powder.

Glutinous rice flour, sugar, starch syrup, glycerin fatty acid ester and maltose powder are put in a steamer (seal) and steamed at 100-120 ° C. for 15-20 minutes to prepare rice cakes.

Ingredients and Manufacturing Process of Red Bean Paste;

Ingredients of red bean paste are 40-50% by weight of sugar, 25-35% by weight of starch syrup, 15-20% by weight of red bean (red bean), 0.2-0.3% by weight of agar (seaweed, gel-containing substance), red bean flavor (fragrance) 0.03 to 0.06% by weight, vanillin (fragrance) 0.01 to 0.02% by weight, maltose powder (malt sugar) 5 to 8% by weight, calcium lactate 0.2 to 0.4% by weight.

The manufacturing process of red bean paste is as follows.

First, red beans (red bean) selected from the components of bean jam are put into the blender and boiled. Boiled red bean (red adzuki bean) is added sugar, syrup, agar, red bean flavor, vanillin, maltose powder, calcium lactate, and the mixture is heated with stirring to concentrate 75% (25% water content). The condensed bean paste is stored in natural cooling and aging.

Outer skin components and manufacturing processes;

The known ingredient consists of 100% of waxy corn starch.

The known manufacturing process is as follows.

First, the waxy corn starch and a small amount of water are added to the steamer, and steamed by adding steam at 100 to 120 ° C. for 10 to 15 minutes. After that, the plasticizer is thinly formed into a certain shape (circle, square, etc.). Store the molded shell in a low humidity place.

Components of the chocolate for coating and manufacturing process;

Coating chocolate components are 23-30% by weight of KAOMEL (vegetable oil that is solid at room temperature), 7-10% by weight of LEVEL F, 4-7% by weight of cocoa mass, 5 ~ by weight of cocoa powder. 10 wt%, sugar 35-45 wt%, cocoazo product 8-12 wt%, lecithin (emulsifier) 0.3-0.6 wt%, PGPR (emulsifier) 0.2-0.5 wt%, variine 0.05-0.1 wt%, chocolate flavor 0.1 It contains -0.2 weight%.

Looking at the manufacturing process of the coating chocolate, cocoa mass, refined paper (KAOMEL) (LEVEL F) is melted in a tank of 38-40 ℃ and then transferred to a storage tank. In the blender, sugar, cocoa powder, cocoa product, lecithin, PGPR and vanillin are added, followed by melted cocoa mass and refined common paper. After mixing each raw material, the particles are refined, water, odors, etc. are removed, and chocolate aroma is generated and stirred to soften. After stirring, add chocolate flavor and store in storage tank.

Manufacturing process of the chocolate-coated rice cake of this invention;

Filled with 10 ~ 15% by weight of the inside of the prepared soybean paste 50 ~ 55% by weight, the rice cake 30 ~ 40% by weight and then sealed in a container containing the chocolate to coat the chocolate to 12 to 18% by weight of the shell It is then completed by performing the step of cooling to room temperature.

This coating process is the process of coating the rice cake in which bean paste is injected as a rice cake finished by a conventional method, and is capable of melting at 38 ° C. or higher and preventing room temperature evaporation by blocking chemical reaction between the external environment and rice cake. When cooled, foods that are solidified can be used as a coating agent.

Finally, the chocolate-coated rice cakes are commercialized by cooling and packing them.

Hereinafter, the method of preparing the chocolate-coated rice cake and the rice cake prepared therefrom will be described in more detail with reference to Examples, but the scope of the present invention is not limited by the following Examples.

Example 1

First, 21.720 wt% glutinous rice flour, 52.129 wt% starch syrup, 21.720 wt% sugar, 0.087 wt% glycerin fatty acid ester (emulsifier), and 4.344 wt% maltose powder were prepared.

The prepared ingredients were placed in a steamer (sushiru) and steamed at 110 ° C. for 15 minutes to prepare rice cakes.

Next, 45.182 wt% of sugar, 30.120 wt% of starch syrup, 18.072 wt% of red bean (red bean), 0.241 wt% of agar (seaweed, gel-holding substance), 0.045 wt% of red bean flavor (fragrance), Bunny 0.015 wt% lean (fragrance), 6.024 wt% maltose powder (malt sugar), and 0.301 wt% calcium lactate were prepared.

Among the prepared ingredients, red beans (red beans) were added to the blender and boiled. Sugar, syrup, agar, red bean flavor, vanillin, maltose powder, calcium lactate were added to the boiled red bean (red bean), and the mixture was heated with stirring to concentrate the solid to 75% (water content 25%). The condensed bean paste was stored while cooling and ripening.

Then, waxy starch was prepared as a component of the shell.

Waxy corn starch and a small amount of water were added to a steamer (siru) and steamed at 110 ° C. for 10 minutes. It was then molded into thin discs in a baking machine. The molded disc shell was well stored in a low humidity place.

Next, 25.735 weight percent of KAOMEL (vegetable oil solid at room temperature), 7.918 weight percent of refined common oil (LEVEL F), 5.939 weight percent of cocoa mass, 7.918 weight percent of coco powder, 41.574 weight%, 9.898 weight% of cocoa products, 0.445 weight% of lecithin (emulsifier), 0.346 weight% of PGPR (emulsifier), 0.079 weight% of varirin, and 0.148 weight% of chocolate flavor were prepared.

First, among the prepared components, cocoa mass, refined paper (KAOMEL) (LEVEL F) was melted in a tank at 38 ℃ and then transferred to a storage tank. Sugar, cocoa powder, cocoa product, lecithin, PGPR, and varinine were added in the blender, and then molten cocoa mass and refined common paper were added thereto. After mixing each raw material, the mixture was stirred to refine the particles, to remove moisture, off-flavor, etc., to produce a chocolate aroma and to soften it. After stirring, the chocolate flavor was added and then stored in a storage tank.

Filled with 12% by weight of the outer skin prepared in 35% by weight of rice cake and 53% of red bean paste, sealed and then put into a container containing chocolate and coated so that the chocolate is 16% by weight of the outer shell and then cooled at room temperature to wrap one sheet The chocolate coated rice cake of the invention was prepared.

As can be seen from the above description, the chocolate-coated rice cake of the present invention is not only prevent the aging of the rice cake over time, it is a very useful invention that can prevent the biological deterioration of the rice cake caused by microbial propagation.

Claims (2)

a) 20 to 25% by weight glutinous rice powder, 45 to 55% by weight starch syrup, 18 to 25% by weight sugar, 0.05 to 0.1% by weight glycerin fatty acid ester, 3 to 6% by weight maltose powder are placed in a steamer at 100 to 120 ° C. Steaming 15 to 20 minutes to prepare rice cakes; b) 15 to 20% by weight of red beans are added to the blender and boiled, and then 40 to 50% by weight of sugar, 25 to 35% by weight of starch syrup, 0.2 to 0.3% by weight of agar, 0.03 to 0.06% by weight of red beans, and vinelin 0.01 Preparing adzuki beans by adding -0.02% by weight, maltose powder 5-8% by weight, calcium lactate 0.2-0.4% by weight, heating and stirring with stirring, and cooling and aging; c) adding the waxy corn starch and a small amount of water to the steamer and adding it for 10 to 15 minutes at 100 to 120 ° C., and then forming a thin shell in a calcination machine to prepare an outer shell: d) 4 to 7% by weight of cocoa mass and 30 to 40% by weight of refined common paper are melted in a tank at 38 to 40 ° C, then 5 to 10% by weight of cocoa powder, 35 to 45% by weight of sugar and 8 to 12 of cocoa product. Wt%, 0.3 to 0.6% by weight of lecithin, 0.2 to 0.5% by weight of PGPR, 0.05 to 0.1% by weight of variin and the melted cocoa mass and refined common paper were added to the blender and stirred, followed by 0.1 to 0.2% by weight of chocolate. Adding to prepare a coating chocolate; e) Filling and sealing the rice cake 30-40% by weight and the red bean paste 50-55% inside 10-15% by weight of the outer shell and put into a container containing chocolate to coat the chocolate to 12-18% by weight of the outer shell Method of producing a chocolate-coated rice cake, characterized in that it comprises the step of cooling to room temperature. Chocolate coated rice cake, characterized in that prepared by the method of claim 1.