KR20050070791A - Recipe for unicorn-shaped glutinous rice cake. - Google Patents

Abstract

The present invention relates to a so-called "chalk-tak corn" recipe, which is made of pure rice cake mixed with pure syrup, so that even if it is stored in traditional food, it is always soft and can be easily purchased anytime, anywhere. It is a product that is filled with various types of confectionery, unicorn confectionery, round confectionery, cylindrical confectionery, and so on. It is a traditional food developed in a modern sense. It is easy to sell refrigerated food and can store and sell cold food in winter. The present disclosure relates to a method for preparing "chalk-tuk corn", which is selected and commercialized from various types of confectionery.

Description

"Recipe for unicorn-shaped glutinous rice cake."

The interest in Korean traditional food is increasing due to the increasing interest in the health of the people and the reports of the harmfulness of the western-style fast foods that teenagers enjoy. One of our traditional foods, Chal-teok is an excellent health food made using glutinous rice, which is beneficial to the human body, as a main ingredient, and peanuts, chestnuts, pine nuts, and red beans as ingredients. However, there is a disadvantage that it hardens after 2 ~ 3 days of manufacture, and because the proper packing and storage methods have not been developed, it is not easy to purchase at anytime, anywhere, such as neighborhood shops. Very poor condition. In recent years, new products such as "Cho-Cho Tteok Pie" and "Cho-Tteok Ice" have been developed and sold, but since these products contain 3 to 10% of glutinous rice, it is not only a product that is difficult to say in actuality but also pigments and preservatives. Some additives are contained.

The present invention “Chalokokkon” is a rice cake that combines the use of subsidiary materials that are beneficial to the human body, preventing the hardening during storage, and the modern packaging method. In order to maintain the condition, it is manufactured by mixing a proper amount of pure syrup (about 6%) well, and when it is stored for a long time, it can be put in a freezer compartment, and when it is transferred to the refrigerating chamber, it can be kept soft and easy to store and sell. It is a very beneficial material for the human body. In winter, they can be sold while keeping them warm in the warmer (30-40 degrees).

The packaging design of the present invention, or "Chal-teok-corn", took the form of unicorns preferred by young people in order to suit the tastes of modern people, especially adolescents. Since the confectionery can be deformed when penetrated into the confectionery, one of the materials, such as chocolate, cream, cheese, and various milk fats, which can block moisture on the inside of the confectionery or on the surface of the confectionery, was selected and applied to apply the appropriate amount. .

The present invention is prepared by mixing a proper amount of pure syrup (about 6%) in the manufacturing of the Korean rice cake, so that it does not harden even after being stored in a cold state, and it is kept soft. It takes the form of unicorn to fill the glutinous rice cake in the confectionery. At this time, one of the edible ingredients such as chocolate, cream, cheese, various milk fats on the inside of the corn cake or the rice cake to prevent the moisture contained in the corn cake from penetrating the corn cake Selected to apply the appropriate amount, and in winter, stored in the warmer store (maintain 30 ~ 40 degrees) to be sold.

When described by the accompanying manufacturing process chart as follows. First, soak glutinous rice in water for about 30 minutes, then wash with water to remove water, mix the salt with the appropriate amount, and cook with steam. After fully cooked, transfer to a stirrer, and mix pure fresh syrup with an appropriate amount (about 6%) and stir well.After stirring, it is immediately sent to the filling machine to start filling into the filling frame of the same type as the big confectionery, and at the same time, the raw materials (peanut, Fill the appropriate amount in parallel with chestnuts and pine nuts (approximately filling ratio by ingredients: glutinous rice 70, peanuts 12, red beans 8 chestnuts 7, pine nuts 3). After filling, freeze immediately. After freezing, separate the rice cake from the filling frame and apply water-blocking chocolate on the surface of the rice cake.The coated rice cake is put in the confectionery after a while and the wrapping paper of the upper lid is finished.

Example 1.

In the first process, glutinous rice, the main ingredient, is soaked in water for about 30 minutes, washed with water to remove water, mixed with salt (about 0.5%), put into a steamer, and cooked.

Example 2.

In the second step, the glutinous rice, which is the main ingredient, is put in a stirrer and stirred by mixing the crude texture (about 6%).

Example 3.

The third step is to prepare the peanuts, which are raw materials, roast, red beans, chestnuts, and pine nuts.

Example 4.

In the fourth process, the main material is filled in a filling frame of the same type as the confectionery, and at the same time, an appropriate amount of ingredients (peanut 12%, red beans 8%, chestnut 7%, pine nuts 3%) are filled in parallel between the main ingredients. do.

Example 5.

The fifth step is frozen immediately after the filling is completed, and when the freezing is completed, the glutinous rice cake is separated from the filling frame, and then the water-blocking chocolate is coated on the surface of the rice cake.

Example 6.

In the sixth process, the chocolate cake on the surface of the rice cake is finished, and after a while, the rice cake is combined with the confectionery, and finally the top lid wrapper is finished.

The present invention is to promote the consumption of glutinous rice cakes by developing glutinous rice cakes to meet the tastes and tastes of modern people, especially adolescents, with ingredients that are good for health, such as glutinous rice, pure crude syrup, peanuts, chestnuts and pine nuts. Consumption of food convenience foods will gradually decrease, contributing to people's health, and in the future, they can also be exported overseas.

1 is a process chart of manufacturing "chalokkon" prepared by filling the confectionery with glutinous rice prepared from glutinous rice and subsidiary ingredients of chocheong, peanut, chestnut, pine, red bean as raw materials.

Claims (3)

A method for manufacturing a glutinous rice cake, characterized in that a variety of types of sweet rice cakes are packed into sweets, such as cone-shaped, round and cylindrical sweets. A method of manufacturing a glutinous rice cake product characterized by the use of chocolate, cheese, cream, milk fat, films, etc. on the surface of the rice cake or the inner wall of the cake to prevent the moisture of the rice cake from infiltrating the cake. A method for producing a glutinous rice cake product, characterized by mixing pure "puchum" so that it does not harden even if it is kept at room temperature or refrigerated.