KR20040032164A - Making method for glutinous cake - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method for glutinous rice crackers by frizzling in oil contained in a pot emitting far infrared ray. Therefore, the manufactured glutinous rice crackers have savory and crispy tastes. CONSTITUTION: A manufacturing method for glutinous rice crackers comprises the steps of: preparing hard boiled glutinous rice; seasoning the hard boiled glutinous rice with salt, followed by soaking in water, dewatering and drying; inserting the dried hard boiled glutinous rice into a pot containing gravel emitting far infrared rays and stirring it to give gelatinize popped rice; separating the gelatinized popped rice from the gravel and mixing it with sugar syrup; forming the mixture into a predetermined shape and evaporating it.

Description

Making method for glutinous rice jungjeong {Making method for glutinous cake}

The present invention relates to a method of manufacturing glutinous rice jeongjeong, more specifically, by preparing the tempered rice with far infrared rays penetrated by frying the material prepared in the process of making glutinous rice as a main material in the kiln where far-infrared radiation is radiated, The present invention relates to a method for producing glutinous rice jungjeong, which is capable of improving the crunchy physical properties as well as giving a savory taste.

In general, glutinous rice jungjeong, a kind of traditional Korean fruit, has been ingested for a long time until today, but production is slow due to the manufacturing method and the hassle of storage and distribution, and recently, commercial products are sold.

However, most of the glutinous rice jeongjeong circulating in the market is mainly made of glutinous rice in the form of doudu rice and then fried in oil when making it into rice, so when the deoiling process of separating oil from the rice Evaporation of moisture due to the remaining oil in the evaporation of moisture quickly became not only the physical properties of the product is degraded, there was also a problem such as falling savory taste.

In other words, the deterioration of quality in the process of luxuriously processed gourd rice with rice, the loss of crunchy physical properties and savory and protein taste that can be felt when ingesting glutinous rice gin of the finished product.

The present invention has been made in view of the problems of the conventional glutinous rice jung as above, the object is to provide a glutinous rice jeongbo manufacturing method that can improve the quality by improving the gelatinization method of glutinous rice processed products.

The present invention for achieving this purpose, the glutinous rice (rice or brown rice) is soaked in water and steamed with gourd rice, the gourd rice is immersed in water seasoned with salt in a moisture-permeable bag, dehydrated and dried, and dried In the state where high heat is applied, the gourd rice is added and stirred in a kiln containing gravel that emits far-infrared rays. After mixing with the removed starch syrup, it is formed into a predetermined shape in a molding machine and then evaporated to complete the water. Therefore, the heat permeability is increased by the radiation of far-infrared rays during the gelatinization process. It is characterized by improving the protein taste.

1 is a flow chart showing a glutinous rice steel manufacturing process of the present invention.

Hereinafter, a method for manufacturing glutinous rice jungjeong of the present invention will be described with reference to the accompanying drawings.

The selected glutinous rice is washed with water and soaked in water for about 1 to 2 hours, and then dried and prepared for raw rice so that the spreadability is good when steamed, and the prepared raw rice is relatively steamed through the steaming process. Steam it with the cooked rice.

The gourd rice is put in a breathable bag in a state in which fumigation is removed, immersed in warm water, seasoned with salt, and then dried, and then dried after passing through natural or forced dehydration.

The soybean rice is soaked in soybean rice by immersing it in an appropriate concentration of brine, and the remaining moisture content when drying the simple cut soybean rice is preferably the same as the water content before the glutinous rice is poured into water. This is because when the dried state of the soybean rice is less than the water content of the glutinous rice, the amount of crushing is increased due to the collision between particles, and the commerciality is lowered.

The dried godubap is put into a kiln containing gravel that emits far infrared rays under high heat and then agitated with rice, and then luxury with rice. You get the rice.

In other words, the kiln is filled with a large amount of gravel, such as jade, which emits far-infrared rays, and then applied with heat, and then, when the gravel is sweetened, it is lavishly made with rice as a heat transfer medium.

Gravel used for laminating Gobo rice in the kiln is preferably slightly larger than the grain size of the most luxurious rice. However, if too large is used, the rice is injured during stirring. Do. When sorting, the screen net is used to separate the rice with the smaller particle size than the gravel from the gravel. Selected rice bowls are screened with meshes smaller than their particle size to filter out fine impurities and sort out only rice with almost uniform particles.

On the other hand, it is possible to use a small fine gravel compared to the size of the poultry decorated with a particle size of the gravel used for gelatinizing gouda rice by a method different from the above, in the case of fine gravel has a low emissivity of far infrared rays.

In addition, it is also possible to use sun salt, not gravel, as a heat transfer medium for gelatinizing gourd rice in a kiln.

The rice selected by the above process is mixed with starch syrup in an appropriate ratio to form a cauldron and then molded or standardized into a predetermined shape in a molding machine, and then completed with steel tablets.

When mixed with the rice and water, by selectively adding grains such as cucumbers, jujube, seaweed, seaweed and bamboo leaf powder and soybeans, sesame seeds, peanuts to suit the taste of consumers will be given a separate function and taste.

The starch syrup mixed with the rice is preferably heated at a temperature range of about 60 ° C. to remove moisture contained in itself, and even in the case of Gangjeong, where the molding is completed, the water is cooled in the air prior to packaging to dissipate moisture. It is preferable to maintain the crispy physical properties by passing through.

Therefore, the present invention as described above is to dry the doldol rice having the property of radiating far-infrared infrared rays to gelatinized by the rice in contact with the heat at high temperature, so far infrared rays penetrate into the rice and increase the permeability of heat with anionization Compared to the conventional method of frying in oil and luxury in tempura, the crunchy physical properties are significantly increased and the savory taste can be further increased.

In other words, in order to luxury the dried gourd rice in the traditional method of manufacturing Gangjeong in the rice, the roasting method was improved to improve the crunchy properties and improve the taste and quality to enable mass production.

The above describes the manufacturing process of Gangjeong, which is made of glutinous rice with raw rice, but it is possible to prepare the same method in general rice and brown rice, but in case of ordinary rice or brown rice, the viscosity decreases when steaming with soybean rice. As the occurrence of debris is high during the luxury process, there is a disadvantage in that the merchandise falls.

Such a method of manufacturing glutinous rice jungjeong of the present invention increases the heat permeability with ionization while direct contact with the radiation and high heat of far-infrared in the process of gelatinizing the gourd rice with rice, and gives the crispy physical properties to the rice, which is the main material of Gangjeong It has the effect of improving protein taste.

Claims (1)

Wash the selected glutinous rice in water and soak it in water for about 1 ~ 2 hours, and then prepare it to improve spreadability when steamed and steamed, and cook the prepared raw rice using steam to steam it In the method, The steamed gourd rice is placed in a moisture permeable bag, immersed in salt-watered water, dried, and dried to undergo natural or forced dehydration, and then dried. And the step of laminating the dried godubap in a kiln containing gravel that emits far-infrared rays in a state where high heat is applied, and luxury with the rice, A selection step of taking out the rice with the gravel from the kiln and selecting only the rice from the gravel to obtain anion treated rice with far infrared rays; Glutinous rice wine manufacturing method characterized in that the step formed by mixing or standardizing the rice bowl selected by the above process with the starch syrup of the appropriate ratio in a state in which the mold is formed or standardized in a predetermined shape.