KR20100039546A - Sweet potato cake and manufacture method thereof - Google Patents
Sweet potato cake and manufacture method thereof Download PDFInfo
- Publication number
- KR20100039546A KR20100039546A KR1020080098555A KR20080098555A KR20100039546A KR 20100039546 A KR20100039546 A KR 20100039546A KR 1020080098555 A KR1020080098555 A KR 1020080098555A KR 20080098555 A KR20080098555 A KR 20080098555A KR 20100039546 A KR20100039546 A KR 20100039546A
- Authority
- KR
- South Korea
- Prior art keywords
- sweet potato
- steaming
- rice
- cake
- sweet
- Prior art date
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 89
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 89
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 42
- 235000009566 rice Nutrition 0.000 claims abstract description 42
- 238000010025 steaming Methods 0.000 claims abstract description 28
- 235000013339 cereals Nutrition 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 40
- 239000000463 material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 244000013123 dwarf bean Species 0.000 claims description 2
- 235000021331 green beans Nutrition 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000010411 cooking Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Disclosed is a sweet potato rice cake and a method for producing the same. The disclosed method for producing sweet potato rice cake is: a first steaming step of steaming the washed sweet potato, a removing step of removing the peel of sweet potato, a crushing step of crushing the sweet potato, and a mixed dough mixed with additives including grain powder in the sweet potato Mixing step to form a and characterized in that it comprises a steaming second steaming step after putting the ingredients in the mixing dough.
Description
The present invention relates to a sweet potato rice cake and a method for manufacturing the same, and more particularly, to a sweet potato rice cake and a method for producing the rice cake using the sweet potato.
In general, sweet potatoes are 60-70% water and the rest is composed of carbohydrates, proteins, fats, vitamin A, vitamin B, vitamin C, and the like, is an alkaline food containing a lot of potassium components are beneficial to the human body.
In recent years, the pharmacological action of sweet potatoes is known to be spotlighted, detoxifying benzpyrin, one of the carcinogens, and rich in vegetable fiber to prevent adult diseases, and contains a large amount of potassium to reduce blood pressure and stress It has the effect of reducing it.
Various methods of preparing a variety of foods are being studied to utilize the advantages of sweet potatoes, and a manufacturing method for adding sweet potato ingredients to rice cake, which is our traditional food, has been studied.
The foregoing invention refers to the background of the art to which the present invention pertains, and does not mean the prior art.
When the rice cake is prepared using sweet potatoes, the mixing of sweet potatoes and grains is not performed well, and the production time of sweet potatoes and cereals is different so that the production of rice cakes including sweet potatoes is not performed properly. Therefore, there is a need for improvement.
The present invention has been created by the necessity as described above, the mixing of sweet potatoes and grains is not well made and do not have a uniform taste, and the cooking time of sweet potatoes and grains is different to prevent the production of rice cakes are not made properly Its purpose is to provide sweet potato rice cake and a method for preparing the same.
The method for producing sweet potato rice cake according to the present invention includes: a first steaming step of steaming the washed sweet potato, a removing step of removing the peel of the sweet potato, a crushing step of crushing the sweet potato, and additives including sweet potato grains. A mixing step of mixing to form a mixing dough, and a second steaming step of adding steaming material to the mixing dough.
In addition, the sweet potato in the first steaming step is preferably steamed for 20 to 40 minutes at 90 degrees to 100 degrees Celsius.
In addition, in the removal step, the sweet potato is preferably put in a rotating tube to remove the shell.
In addition, in the grinding step, sweet potatoes are preferably ground in a mixer.
In addition, the grain flour preferably includes at least one of hot rice, glutinous rice and white rice.
In addition, the mixed dough is preferably mixed at a ratio of 200 to 230 parts by weight of spicy rice, 7 to 25 parts by weight of glutinous rice, 0.03 to 0.30 parts by weight of salt, and 0.05 to 0.7 parts by weight of sugar.
In addition, the ingredients preferably contain at least one of red beans, beans, green beans, steamed sweet potatoes.
In addition, the second steaming step is preferably steamed for 15 to 30 minutes at 90 degrees Celsius to 100 degrees Celsius.
Sweet potato cake according to the present invention is prepared by the method for producing sweet potato cake according to the present invention.
As described above, the sweet potato rice cake and the manufacturing method thereof according to the present invention is different from the conventional invention by first steaming the sweet potato and then peeled and crushed to make uniform mixing of the additives including sweet potato and grains to produce a uniform taste. Can provide.
In addition, the present invention is to steam the sweet potatoes first, and then mix the additives including grain powder to form a mixed dough and then steam the ingredients again and steamed again can control the cooking end time of the sweet potatoes and other materials substantially the same.
Hereinafter, with reference to the accompanying drawings will be described an embodiment of sweet potato rice cake and a method for manufacturing the same. The terms to be described below are terms defined in consideration of functions in the present invention, which may vary depending on the intention or convention of a user or an operator. Therefore, definitions of these terms should be made based on the contents throughout the specification.
1 is a flow chart of a method for producing sweet potato rice cake according to an embodiment of the present invention.
As shown in Figure 1, the manufacturing method of sweet potato rice cake according to an embodiment of the present invention, has a first steaming step of steaming the sweet potato (S10).
In the first steaming step, the raw sweet potatoes are collected and washed, and then the sweet potatoes are steamed for 20 to 40 minutes at 90 to 100 degrees Celsius.
Sweet potatoes have a longer cooking time than other grains, so they are steamed using steam in a steamer or steamer first.
In addition to steaming and cooking sweet potatoes, it is another embodiment of the present invention to cook by applying heat.
And, after the first steaming step has a removal step of removing the peel of sweet potatoes. (S20)
The sweet potato is the epidermis occurs during the first steaming step, in which the peel is easily removed by turning the sweet potato into the rotary tube.
Various embodiments are possible, including peeling a person directly without putting sweet potatoes in a rotating tube.
And, after the removal step has a grinding step of crushing sweet potatoes. (S30)
Before the temperature of the removed sweet potato is lowered, the sweet potato is pulverized in a mixer in which the blade is rotated, and the sweet potato is pulverized together with the cellulose component of the sweet potato.
The blade of the mixer is rotated in reverse or forward rotation, and the fiber of sweet potato, which is pulverized by the blade of the mixer, is also cut to facilitate uniform mixing with other materials.
Within the spirit of crushing sweet potatoes, various embodiments will be possible, including the use of various mechanical devices, including the crushing of sweet potatoes by the operator.
And, after the grinding step has a mixing step of forming a mixed dough by mixing the additives including sweet potato flour (S40).
The grain flour preferably includes at least one of hot rice, glutinous rice, and white rice, and the grain powder is mixed with sweet potato to increase the stickiness.
The mixed dough is mixed in a ratio of 200 to 230 parts by weight of spicy rice, 7 to 25 parts by weight of glutinous rice, 0.03 to 0.30 parts by weight of salt, and 0.05 to 0.7 parts by weight of sugar, preferably mixed sweet potato 100 parts by weight of sweet potatoes. To parts by weight, 217 parts by weight of spicy rice, 17 parts by weight of glutinous rice, 0.1 parts by weight of salt, and 0.2 parts by weight of sugar are mixed.
The mixed dough mixed in such a ratio will have the appropriate ingredients for making rice cakes, and will preserve the flavor of sweet potatoes better.
Then, after the mixing step, the mixture has a second steaming step of steaming the ingredients after mixing the dough (S50).
The ingredients include at least one of red beans, beans, mung beans, steamed sweet potatoes. In addition, various ingredients including brown sugar may be used as ingredients.
The second steaming step is preferably steamed for 15 minutes to 30 minutes at 90 to 100 degrees Celsius, the temperature or time may vary depending on the working environment.
Sweet potato rice cake according to an embodiment of the present invention is produced by the method for producing sweet potato rice cake according to an embodiment of the present invention.
Sweet potato cake according to an embodiment of the present invention provides a rice cake to preserve the taste and color of sweet potato to the maximum, and does not require a separate artificial pigment.
Although the present invention has been described with reference to the embodiments, these are merely exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom.
In addition, it was described as an example of making a rice cake using a mixed dough containing sweet potatoes, but this is merely exemplary, and mixed dough including sweet potatoes of the present invention may be used in various foods such as cakes and pizzas.
Therefore, the true technical protection scope of the present invention will be defined by the claims.
1 is a flow chart of a method for producing sweet potato rice cake according to an embodiment of the present invention.
<Description of Symbols for Main Parts of Drawings>
S10: first steaming step S20: removing step
S30: grinding step S40: mixing step
S50: second steaming stage
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080098555A KR20100039546A (en) | 2008-10-08 | 2008-10-08 | Sweet potato cake and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080098555A KR20100039546A (en) | 2008-10-08 | 2008-10-08 | Sweet potato cake and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100039546A true KR20100039546A (en) | 2010-04-16 |
Family
ID=42215929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080098555A KR20100039546A (en) | 2008-10-08 | 2008-10-08 | Sweet potato cake and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100039546A (en) |
-
2008
- 2008-10-08 KR KR1020080098555A patent/KR20100039546A/en not_active Application Discontinuation
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| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |