KR20110122407A - Method for manufacturing cakes using glutinous rice - Google Patents

Method for manufacturing cakes using glutinous rice Download PDF

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Publication number
KR20110122407A
KR20110122407A KR1020100041904A KR20100041904A KR20110122407A KR 20110122407 A KR20110122407 A KR 20110122407A KR 1020100041904 A KR1020100041904 A KR 1020100041904A KR 20100041904 A KR20100041904 A KR 20100041904A KR 20110122407 A KR20110122407 A KR 20110122407A
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KR
South Korea
Prior art keywords
confectionery
glutinous rice
drying
manufacturing
confectioner
Prior art date
Application number
KR1020100041904A
Other languages
Korean (ko)
Inventor
노창식
예종성
Original Assignee
노창식
예종성
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Publication date
Application filed by 노창식, 예종성 filed Critical 노창식
Priority to KR1020100041904A priority Critical patent/KR20110122407A/en
Publication of KR20110122407A publication Critical patent/KR20110122407A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/0082—Moulding or shaping of cellular or expanded articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

The confectionery formed by slicing glutinous rice cake is fried in oil and baked without any puff. When keeping the moisture content and puffing the tissue uniformly, the appearance of the confectionery can maintain the desired confectionery shape.When the small pores formed inside the glutinous rice confectionery are distributed evenly throughout and the surface is not hard, Disclosed is a method of manufacturing a confectionery using glutinous rice that has a smooth chewing feeling.
The present invention, the first step of manufacturing the glutinous rice cake, the second step of drying and solidifying the moisture content of the prepared glutinous rice cake to 45 to 50%, and the third step of molding the confectionery molding by cutting the hardened glutinous rice cake And 4th step of uniformly tempering the structure of the confectioner molded body while drying the confectioner molded body to 5 to 15% moisture content, and baking the tempered confectioner molded body with high temperature air heat A fifth step of producing the confectionery body by popping; a sixth step of drying the confectionery product produced in the fifth step at 100 to 150 ° C. for 1 to 10 minutes; And a seventh step of attaching an additive food for adding flavor to the surface of the confectionery.

Description

Method for Manufacturing Cakes using Glutinous Rice

The present invention relates to a method of manufacturing a confectionery using glutinous rice, and more particularly, by making a glutinous rice cake with glutinous rice and cutting it into a confectionary form, by baking it with hot air heat without frying in oil and preparing it to produce a glutinous rice. The present invention relates to a method for producing a confectionery using glutinous rice having a light, savory taste and a golden brown surface color.

In general, a method of manufacturing a confectionery using glutinous rice, first to make a glutinous rice cake with glutinous rice and dried for a certain period of time to chop into a good state, then cut into a confectionery form to be prepared and fried with hot oil to puff (Poping), The confectionery molded product is inflated by 5 to 10 times by high heat, and then the glutinous rice confectionery is prepared by removing oil and drying, and various additives are attached to the surface of the glutinous rice confectionery to add flavor.

However, since the glutinous rice confectionery produced by the above method is fried and puffed with high-temperature oil, the fried oil soaks into the confectionery to give the oil a distinctive taste and smell. There is a drawback of reducing the taste, and due to the stickiness of the oil and dark frying color, there is a problem that is insufficient to induce a urge to eat a delicious surface can not be maintained.

The present invention is to solve the conventional problems as described above, the object is to feel the odor, odor and the feeling by frying oil uniformly baked by hot air heat without puffing the confectionery molding formed by sliced glutinous rice cake in oil The stickiness can be removed to maintain the savory and light taste inherent in the glutinous rice, and to provide a method for producing a confectionery using glutinous rice that can have a brown brown surface color.

In addition, another object of the present invention is to maintain the moisture content of the confectionery molded body before puffing properly and to uniformly temper the tissue (Tempering), the appearance of the confectionery body after puffing the desired confectionery shape and the overall brown surface color It is possible to maintain and provide a method for producing a confectionery using glutinous rice, which is easy to eat by making small pores formed in the inside of the glutinous rice cake uniformly and having a hard surface, making it soft and chewy.

The present invention for achieving the above object, the first step of manufacturing the glutinous rice cake, the second step of drying and hardening the moisture content of the prepared glutinous rice cake to 45 to 50%, and cutting the hardened glutinous rice cake confectionery molded body A third step of forming a mold, and a fourth step of uniformly tempering the structure of the confectioner body while drying the confectioner body at a water content of 8 to 15% at 5 to 15 ° C., and the tempered confectioner body It is characterized by a method of producing a confectionery using glutinous rice comprising a fifth step of producing a confectionery-shaped body by baking and popping with hot air heat.

In addition, the first step of the present invention, the step of preparing the powder raw material by grinding the glutinous rice in water and mixed with salt and then pulverizing the powder raw material with hot steam, and the powdered raw material in the powder state There is a characteristic in the method of manufacturing a confectionery using glutinous rice consisting of the step of preparing glutinous rice cake after mixing any one of the seasoning food selected from red ginseng, dried ginseng, hemp, starch and water.

Moreover, the 4th process of this invention is the 1st step which tempers the confectionery compact shape | molded by the 3rd process, drying at the temperature of 5-15 degreeC for 5 to 10 hours, and then it is 10-10 by cold wind of 5-15 degreeC. The second step of tempering while drying for 24 hours, and then the third step of tempering while drying for 2 to 4 days at a temperature of 5 ~ 15 ℃ is characterized by the manufacturing method of the confectionery using glutinous rice.

In addition, the present invention, the sixth step of drying the confectionery prepared in the fifth step for 1 to 10 minutes at 100 ~ 150 ℃, and adds a taste to the surface of the confectionery prepared in the sixth step Characterized in a method for producing a confectionery using glutinous rice further comprises a seventh step of attaching the additive food for.

The present invention having the characteristics as described above, when puffing the confectionery formed by cutting the glutinous rice cake, because it is baked using high temperature air heat without frying in oil, so the sticky rice feels unique to oil because it does not contain fried oil It can eliminate the ham and smell. Therefore, it can maintain the inherent savory and light taste of glutinous rice, and you can feel the urge to eat with the bright brown surface color that is brighter than the fried color, and it can maintain the shape and taste without being damp or deformed even after long-term storage. There is an improvement in productability.

In addition, the present invention, in the step of tempering the confectioner molded product, as the moisture content of the confectioner molded product is dried to 8 to 15% and tempered so that the internal structure as a whole, the confectioner molded body when baked and puffed by hot air heat Is uniformly swollen throughout, so that the desired confectionary body can be manufactured without any distortion of the appearance, and it is baked uniformly with the heat of air. Small pores are formed in the uniformly distributed throughout the inside, so chewing chewability is good and has the effect of giving a soft feeling.

1 is a block diagram showing a manufacturing process of a confectionery using glutinous rice according to the present invention.
Figure 2a and Figure 2b is a cross-sectional view of the confectioner molded body showing the tissue change by tempering in the manufacturing method of the present invention.
Figure 3a and Figure 3b is a cross-sectional view of the state in the state of puffing the confectionery molded body in the confectionery shaped body in the manufacturing method of the present invention.
Figure 4 is a cross-sectional view of the additive food attached to the surface of the glutinous rice cake prepared by the manufacturing method of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 is a block diagram showing a manufacturing process of a confectionery using glutinous rice of the present invention, as shown, the first step 100 is a process for manufacturing a glutinous rice cake, first remove the water by soaking glutinous rice in water for 2 hours And, glutinous rice and salt mixed with 100: 1 and then pulverized to prepare a powder raw material. Subsequently, when the powder raw material is put into a steamer and the powder raw material is cooked with steam at a temperature of 100 ° C. or higher, it becomes a Siru-teok state. Are manufactured. In addition, when mixing the glutinous rice and water in the sirutteok state into a punching machine, the red ginseng, dried ginseng, hemp or starch in the powder state may be mixed together to produce various flavors in which the intrinsic taste of glutinous rice and the taste of flavored foods are combined.

The second step 200 is a step of drying and hardening the moisture content of the glutinous rice cake prepared in the first process 100 to 45 to 50%, and the glutinous rice cake manufactured through the first process 100 is sticky with moisture. Since it is sticky, it is difficult to cut into confectionary. Therefore, when the glutinous rice cake is dried for 2 to 3 hours at room temperature and hardened to a water content of 45 to 50%, the tissue of the glutinous rice cake becomes jittery and does not stick when cutting with a cutting tool such as a confectioner-type molding machine.

The third step 300 is a step of forming a confectionery molded product by cutting the glutinous rice cakes hardened in the second process 200. The confectionary form to be manufactured using a cutting tool such as a confectionery shape molding machine or a knife, for example, a spherical shape Confectionery moldings are formed by constantly cutting into easy-to-eat sizes such as rectangles and plates.

The fourth step (400) is a step of tempering while drying the confectioner molded product at a water content of 8 to 15% at 5 to 15 ° C. The surface cracks of the confectioner product are dried by drying at a low temperature of 5 to 15 ° C. Minimize and reduce the water content of 45-50% to 8-15%. If the moisture content is higher than the range of 8 to 15%, when baked and puffed with high temperature air heat in the fifth process 500 which is the next process, the confectionery molded object does not swell so much that the desired confectionery shape cannot be obtained and is different from each other. If the moisture content is lower than the range of 8 to 15%, on the contrary, it will swell or rupture due to lack of moisture, causing the surface to burn badly.

On the other hand, tempering (Tempering) is to mold the glutinous rice cake tissue of the confectionery molding as a whole, as shown in Figure 2a, the confectioner molding 10 formed through the second process 200 and the third process (300) The tissues of dense are dense and relaxed, with a hard part (a) and a soft part (b), which are not uniform throughout. Therefore, through the tempering, the hard part (a) relaxes and softens, and the soft part (b) is densified and offset to each other so as to make the overall structure of the confectioner body 10 as uniform as possible as shown in FIG. 2B.

Such tempering is performed in the process of drying the confectioner molded product at a low temperature of 5 to 15 ° C. for a predetermined time, and is preferably carried out stepwise.

First, as shown in FIG. 1, as the first tempering step of the fourth process 400, the confectioner molded body formed in the third process 300 is placed in a built-in chamber at 5 to 15 ° C. and dried for 5 to 10 hours to increase moisture content. Reduce from 30% to 40%. Subsequently, as a second tempering step, the confectioner is placed on a drying stand and dried for 10 to 24 hours in a cold air of 5 to 15 ° C. to quickly lower the water content to 8 to 15%. Subsequently, as a third tempering step, it is placed in a refrigerating chamber at 5 to 15 ° C. again and dried for 2 to 4 days. At this time, since the moisture content of the confectioner molded product is as low as possible in the second tempering step, the water content is not lowered any more, so that the final moisture content can be maintained at 8 to 15%.

Through the first to the third tempering step of the fourth process 400 such that the structure of the confectioner molded body as a whole, the puffing of the fifth process 500, which is the next process, to an appropriate moisture content as shown in FIG. As a result, the confectionery molded body is swelled uniformly as a whole to maintain a desired confectionery shape, and small pores formed therein are uniformly distributed so as to crumble smoothly when chewing confectionery to improve chewability.

The following fifth step 500 is a step of manufacturing the confectionery body 20 by baking and popping the confectionery molded product 10 tempered through the fourth process 400 with high temperature air heat. When the confectioner molded body 10 is heated in a baking container closed by the lid with a lid and heated to a high temperature of 180 to 280 ° C., the confectioner molded product 10 is baked by hot air heat in the baking container, and the confectioner molded product 10 is In the baking process is swollen by 5 to 10 times as the water expands, the confectionery shaped body 20 is manufactured, and the baking time is appropriately adjusted according to the size of the confectionery molding 10.

6th process 600 is a process of drying the said confectionery body 20 manufactured by the 5th process 500 at 100-150 degreeC, and the confectionery body 20 baked and manufactured at high temperature is low temperature. If it cools abruptly, there is a risk of causing deformation such as cracking or crushing of the surface. Therefore, put in a warm room at 100 ~ 150 ℃ to dry for 1 to 10 minutes to prevent shape deformation.

In addition, the seventh step 700 is a step of attaching an additive food for adding taste to the surface of the confectionery manufactured in the sixth step 600, the honey or syrup on the surface of the confectionery 20. In addition, by attaching the additive food 30, such as chocolate, sugar powder, condiments, etc. on it as shown in Figure 4 in addition to the taste of the glutinous rice in addition to the taste of the additive food to prepare a glutinous rice cake of various flavors.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to be illustrative of the present invention and not to be construed as limiting the scope of the present invention as defined by the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

10: confectionery shaped body 20: confectionery shaped body
30: additive food

Claims (5)

A first step of manufacturing glutinous rice cake,
A second process of drying and hardening the water content of the prepared glutinous rice cake to 45 to 50%, and
A third step of molding the confectionary molded body by cutting the hardened glutinous rice cake;
A fourth step of uniformly tempering the tissue of the confectioner product while drying the confectioner product at a water content of 8 to 15% at 5 to 15 ° C,
And a fifth step of manufacturing the confectionary body by baking the tempered confectionery body with hot air heat and popping it. The method of manufacturing a confectionery using glutinous rice according to claim 1, further comprising a sixth step of drying the confectionary shaped body prepared in the fifth step at 100 to 150 ° C for 1 to 10 minutes. The method of manufacturing a confectionery using glutinous rice according to claim 2, further comprising a seventh step of attaching an additive food for adding flavor to the surface of the confectionery-shaped article prepared in the sixth step. The method of any one of claims 1 to 3, wherein the first step comprises the steps of preparing a powdered raw material by mixing the glutinous rice with water and salt, and then grinding the powdered raw material with hot steam; The method of manufacturing a confectionery using glutinous rice, characterized in that the step of preparing a glutinous rice cake after mixing any seasoning food selected from powdered red ginseng, dried ginseng, hemp, starch and water to the cooked powder raw material. The said 4th process is a 1st step of tempering while drying the confectionery compact shape | molded by the 3rd process at the temperature of 5-15 degreeC for 5 to 10 hours, Then, The second step of tempering while drying for 10 to 24 hours in a cold air of 5 ~ 15 ℃, and then a third step of tempering while drying for 2 to 4 days at a temperature of 5 ~ 15 ℃ of the confectionery using glutinous rice Manufacturing method.
KR1020100041904A 2010-05-04 2010-05-04 Method for manufacturing cakes using glutinous rice KR20110122407A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160142666A (en) 2015-06-03 2016-12-13 주식회사농심 Apparatus for mixing food in particle with viscous liquid

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160142666A (en) 2015-06-03 2016-12-13 주식회사농심 Apparatus for mixing food in particle with viscous liquid

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