KR20120015632A - Making method of sticky rice cake with cream - Google Patents
Making method of sticky rice cake with cream Download PDFInfo
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- KR20120015632A KR20120015632A KR1020100077885A KR20100077885A KR20120015632A KR 20120015632 A KR20120015632 A KR 20120015632A KR 1020100077885 A KR1020100077885 A KR 1020100077885A KR 20100077885 A KR20100077885 A KR 20100077885A KR 20120015632 A KR20120015632 A KR 20120015632A
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- glutinous rice
- cream
- rice cake
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 74
- 235000009566 rice Nutrition 0.000 title claims abstract description 74
- 239000006071 cream Substances 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 73
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 235000013618 yogurt Nutrition 0.000 claims description 8
- 235000004936 Bromus mango Nutrition 0.000 claims description 4
- 240000007228 Mangifera indica Species 0.000 claims description 4
- 235000014826 Mangifera indica Nutrition 0.000 claims description 4
- 235000009184 Spondias indica Nutrition 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims 4
- 235000019634 flavors Nutrition 0.000 claims 4
- 235000009508 confectionery Nutrition 0.000 claims 3
- 235000014375 Curcuma Nutrition 0.000 claims 1
- 244000164480 Curcuma aromatica Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000000284 resting effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 8
- 240000000249 Morus alba Species 0.000 description 6
- 235000008708 Morus alba Nutrition 0.000 description 6
- 239000002075 main ingredient Substances 0.000 description 4
- 241001481789 Rupicapra Species 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 241000879850 Chamidae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000036642 wellbeing Effects 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Classifications
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
일반적으로 전통 음식인 떡은 쌀이 주성분인 웰빙음식으로 분류되나 대량으로 생산하기가 어렵고, 또한 햄버거, 빵 등에 익숙한 청소년들은 잘 먹지 않는 경향이 있다. 따라서 본 발명은 청소년뿐만 아니라 성인들도 잘 애용할 수 있도록 한 것으로, 상기와 같은 목적을 가진 본 발명은 크림과 찹쌀 떡을 혼합하여 제조하는 채미과에 관한 것이다. 종래 찹쌀 떡은 성인들에게는 익숙하여 자주 먹게되지만 청소년들은 떡 보다는 빵이나 아이스크림 등을 선호하는 경향이 있다. 따라서 본 발명은 종래의 찹쌀 떡에 크림을 혼합하고 다시 생크림이나 요구르트 또는 당침 과일 등을 추가하여 청소년뿐만 아니라 어른들에게도 간식으로서 자주 먹을 수 있도록 한 것이다.Generally, traditional rice cake is classified as well-being food whose main ingredient is rice, but it is difficult to produce in large quantities, and teenagers who are used to hamburgers and breads tend not to eat well. Therefore, the present invention is to be used by adolescents as well as adults well, the present invention with the above object relates to a chamidae prepared by mixing cream and glutinous rice cake. Conventional glutinous rice cakes are familiar to adults and often eat, but adolescents tend to prefer bread or ice cream to rice cakes. Therefore, the present invention is to mix the cream in the conventional glutinous rice cake and add fresh cream, yogurt or sugar fruit, etc. so that you can often eat as a snack to adults as well as adolescents.
본 발명과 관련한 찹쌀 떡 제조 방법은 공개 특허 공보 공개 번호 10-2006-0016480호에 개시되어 있다. 상기와 같은 종래의 찹쌀 떡 제조 방법은 전통적인 찹쌀 떡 제조에서 건강에 이로운 뽕잎을 원료로 하는 찹쌀 떡 제조 방법에 관한 것이다. 상기 종래의 뽕잎을 원료로 하는 찹쌀 떡 제조 방법은 먼저 찹쌀의 수분 함량을 체크하면서 상기 찹쌀을 깨끗이 세척한 다음, 이를 10분 이상을 초과하지 않는 범위 내에서 건조시킨후, 이를 다시 분쇄시켜 찹쌀가루로 만든다. 다음에는 상기 찹쌀가루 45중량%와 뽕잎 가루 4중량% 및 유화제 0.5중량%를 교반기에 투입한 다음, 상기 교반기를 회전시키면서 약 100℃에서 18분 동안 익히면서 반죽하는 것이다. 다음 상기 교반기를 가열시켰던 온도를 오프(off)시킨 후, 상기 교반기에 소금 0.5중량%를 첨가한 다음, 이를 자연상태에서 5분간 냉각시키면서 계속해서 반죽한 후, 여기에 다시 설탕 17.5중량%를 첨가하여 녹인 다음, 여기에 다시 밀가루 0.5 중량% 투입하여 약 7분 동안 반죽한다. 이후 반죽된 혼합물을 교반기에서 끄집어낸 다음, 상기 혼합물을 자연상태에서 약 40분 정도 식힌 후, 성형기에 상기 혼합물과 적앙금 32중량%를 넣어 성형한 후, 상기 성형된 찹쌀떡을 20분 정도 냉각시킨 다음, 그 위에 옥수수 전분을 뿌려 찹쌀떡끼리 달라붙는 현상을 방지하는 것이다. 끝으로 상기 찹쌀떡을 일정단위로 포장한 다음, 이를 냉장 보관하지 않고 실온 보관하여 제품 성형의 변화가 없도록 한다. 이때 포장재질은 폴리프로필렌, OPP, 일반 포장, 폴리에틸렌 등이 바람직하다.Glutinous rice cake manufacturing method related to the present invention is disclosed in Korean Patent Laid-Open Publication No. 10-2006-0016480. The conventional glutinous rice cake manufacturing method as described above relates to a glutinous rice cake manufacturing method using a mulberry leaf as a raw material that is beneficial to health in traditional glutinous rice cake manufacturing. The glutinous rice cake manufacturing method using the conventional mulberry leaf as a raw material first checks the water content of the glutinous rice and cleanly wash the glutinous rice, and then dried it within a range not exceeding more than 10 minutes, then crushed again to glutinous rice flour Make it. Next, 45 wt% of the glutinous rice flour, 4 wt% of mulberry leaf powder, and 0.5 wt% of an emulsifier are added to the stirrer, and then kneading while cooking at about 100 ° C. for 18 minutes while rotating the stirrer. Next, the temperature at which the stirrer was heated was turned off, and then 0.5 wt% of salt was added to the stirrer, and the dough was continuously kneaded while cooling for 5 minutes in a natural state, and then 17.5 wt% of sugar was added thereto again. After melting, add 0.5% by weight of flour and knead for about 7 minutes. Then, the kneaded mixture was pulled out from the stirrer, and the mixture was cooled for about 40 minutes in a natural state, and then, the mixture and red ginseng were added to a molding machine, followed by molding. Then, the molded glutinous rice cake was cooled for 20 minutes. Next, spray corn starch on it to prevent sticking rice cakes. Finally, after packing the glutinous rice cake in a certain unit, it is stored at room temperature without refrigeration so that there is no change in product molding. The packaging material is preferably polypropylene, OPP, general packaging, polyethylene, and the like.
상기와 같은 종래의 뽕잎을 원료로 하는 찹쌀 떡은 주원료가 찹쌀과 뽕잎이므로 건강에는 이롭지만 청소년들과 일반 어른들이 모두 섭취하고 애용하기에는 뽕잎의 특유한 향으로 인하여 무리가 있는 것이다. 또한 상기와 같은 종래의 찹쌀 떡은 점도가 높아 찹쌀 떡을 먹을 때 입안의 천정이나 잇몸 등에 달라붙어 먹기에 불편하고 청소년들이 애용하지 못하는 원인이 되는 것이다.Glutinous rice cakes using the conventional mulberry leaves as described above is the main raw material is glutinous rice and mulberry leaves because it is beneficial to health, but adolescents and ordinary adults alike due to the peculiar aroma of mulberry leaves to eat and patronize. In addition, the conventional glutinous rice cake as described above is high in viscosity when sticking to the ceiling or gums in the mouth when eating glutinous rice cake is uncomfortable to eat and cause adolescents can not patronize.
상기와 같은 종래의 찹쌀 떡에 관한 문제점을 해결하기 위한 본 발명은 망고 퓨레 또는 기타 과일, 초콜릿 및 버터를 녹여 중탕시키고 생크림 거품을 만들어 함께 혼합한 크림을 상기 종래의 찹쌀 떡과 혼합하고 일정한 형태의 용기에 넣은 후 다시 수제 요구르트 또는 생크림 또는 당침 과일 등으로 상부를 장식하여 마무리한 것으로 보기에도 먹음직스럽고 점도가 적어져서 잇몸 등에 달러 붙지 아니하며 또한 크림이 들어가 있어 청소년뿐만 아니라 누구나 애용하여 먹을 수 있는 것이다.The present invention for solving the problems related to the conventional glutinous rice cake as described above is melted and melted mango puree or other fruits, chocolate and butter and mixed with the creamy rice cake and mixed with the conventional glutinous rice cake of After putting it in a container, it is finished by decorating the upper part with homemade yogurt or fresh cream or acupuncture fruit. It is also easy to eat and has a low viscosity so that it doesn't stick to the gums and cream.
상기와 같이 제조된 크림이 함유된 찹쌀 떡은 미감이 좋을 뿐만 아니라 입 천정이나 잇몸 등에 달라붙지 아니하여 섭취하기 편리한 효과가 있는 것이다.Glutinous rice cake containing cream prepared as described above is not only good taste, but also has a convenient effect of ingestion without sticking to the mouth ceiling or gums.
또한 용기에 보관하여 위생적으로 관리될 수 있으며 요구르트처럼 수저로 떠 먹을 수 있는 장점이 있는 것이다.In addition, it can be stored in a container and hygienically managed and has the advantage of being eaten with a spoon like yogurt.
상기와 같은 종래 찹쌀 떡의 문제점을 해결하기 위한 목적을 가진 본 발명의 채미과 제조 방법을 구체적으로 설명하면 다음과 같다.Referring to the chamois manufacturing method of the present invention for the purpose of solving the problems of the conventional glutinous rice cake as described above are as follows.
찹쌀 떡 성분 및 제조 공정 :Glutinous rice cake ingredients and manufacturing process:
찹쌀 떡의 주재료로 사용되는 찹쌀 100 중량부를 세척조에 투입하고 깨끗하게 씻은 후 물에 약 6 ~ 7 시간 정도 담궈서 불린다.100 parts by weight of glutinous rice, used as the main ingredient of glutinous rice cake, is put in a washing tank, washed thoroughly, and soaked in water for about 6 to 7 hours.
다음에는 상기 물에 불려진 찹쌀을 물에서 건져서 분쇄기에 투입하고, 싱겁지 않도록 하기 위하여 소금 4 중량부를 첨가하여 찹쌀가루로 분쇄한다.Next, the glutinous rice soaked in water is taken out of the water and put into a grinder, and 4 parts by weight of salt is added to grind into glutinous rice flour in order not to be sour.
다음에는 상기 분쇄된 찹쌀가루를 혼합기에 재차 투입하고 단맛을 내고 먹기에 좋게 하기 위하여 슈가파우더 50 중량부와 소프트 M(일종의 유화제임) 2중량부를 첨가하여 일정시간 이상 증숙기로 증숙한다.Next, add 50 parts by weight of sugar powder to add the ground glutinous rice powder to the mixer again, to sweeten and make it easy to eat. 2 parts by weight of soft M (which is a kind of emulsifier) is added and steamed in a steamer for a predetermined time or more.
다음에는 상기와 같이 증숙된 찹쌀 반죽은 상온에서 5 ~ 6 시간 정도 식힌다.Next, the glutinous rice dough steamed as above is cooled for 5 to 6 hours at room temperature.
크림 제조 공정(1) :Cream Manufacturing Process (1):
슈가 파우더 6 중량부에 계란 노른자 19 중량부를 등분하여 투입한 후 우유 51 중량부를 붇고 섭씨 80℃까지 비등시킨 후 휴지시켜 식힌다.After adding 19 parts by weight of egg yolk to 6 parts by weight of sugar powder, add 51 parts by weight of milk, boil to 80 ° C., and rest and cool.
다음에는 상기와 같이 크림이 식은 후 과일 효소 1.5 중량부를 혼합한다. Next, after cooling the cream as described above, 1.5 parts by weight of fruit enzymes are mixed.
크림 제조 공정(2) :Cream Manufacturing Process (2):
슈가 파우더 6 중량부에 계란 노른자 19 중량부를 등분하여 투입한 후 우유 51 중량부를 붇고 섭씨 80℃까지 비등시킨 후 휴지시켜 식힌다.After adding 19 parts by weight of egg yolk to 6 parts by weight of sugar powder, add 51 parts by weight of milk, boil to 80 ° C., and rest and cool.
다음에는 상기와 같이 식은 후에 망고 퓨레 또는 딸기 퓨레 10 중량부 또는 초콜릿 26중량부와 버터 6.5 중량부를 녹여 함께 중탕시킨다.Next, after cooling as described above, 10 parts by weight of mango puree or strawberry puree or 26 parts by weight of chocolate and 6.5 parts by weight of butter are melted and bathed together.
다음에는 생크림 커품을 만들어 상기 중탕시킨 크림과 혼합하여 함께 섞는다.Next, make a cream cream and mix with the cream.
다음에는 다시 과일 효소 1.5 중량부를 혼합하여 함께 섞는다.Next, again mix 1.5 parts by weight of fruit enzymes and mix together.
성상 공정 :Appearance Process:
상기와 같은 찹쌀 떡 제조 공정에 따라 미리 만들어 놓은 찹쌀 떡과 상기 크림제조 공정(1) 또는 상기 크림제조 공정(2)에 의하여 제조된 크림을 혼합하여 일정한 형태의 용기에 용기의 75% ~ 85% 정도를 채운다.According to the glutinous rice cake manufacturing process as described above, the glutinous rice cake prepared in advance and the cream prepared by the cream manufacturing process (1) or the cream manufacturing process (2) by mixing 75% to 85% of the container in a container of a certain form Fill in the degree.
다음에는 상기와 같이 용기에 넣은 후에 용기의 상부에 수제 요구르트 또는 생크림 또는 당침 과일 등을 채워 장식한다.Next, put in a container as described above, and then decorated with a homemade yogurt or fresh cream or sugar fruit on the top of the container.
다음에는 상기 용기의 뚜껑을 씰링 작업으로 마무리하여 완료하는 것이다.Next, the lid of the container is finished by sealing work.
이하에서는 다양한 실시 예를 언급하여 본원 발명의 구체적인 이해를 돕고자 한 것이다.Hereinafter, various embodiments will be referred to to help a specific understanding of the present invention.
(실시 예 1) 채미과의 제조 방법(Example 1) Manufacturing method of chamois
1. 찹쌀 떡의 주재료로 사용되는 찹쌀 100 중량부를 세척조에 투입하고 깨끗하게 씻은 후 물에 약 6 ~ 7 시간 정도 담궈서 불린다.1. Put 100 parts by weight of glutinous rice, the main ingredient of glutinous rice cake, into a washing tank, wash it cleanly, and soak it in water for about 6 to 7 hours.
2. 상기 물에 불려진 찹쌀을 물에서 건져서 분쇄기에 투입하고, 싱겁지 않도록 하기 위하여 소금 4 중량부를 첨가하여 찹쌀가루로 분쇄한다.2. The glutinous rice soaked in water is taken out of the water and put into a grinder, and 4 parts by weight of salt is added to grind into glutinous rice flour in order not to be sour.
3. 상기 분쇄된 찹쌀가루를 혼합기에 재차 투입하고 단맛을 내고 먹기에 좋게 하기 위하여 슈가파우더 50 중량부와 소프트 M 2중량부를 첨가하여 일정시간 이상 증숙기로 증숙한다.3. Add the ground glutinous rice flour to the mixer again and add 50 parts by weight of sugar powder and 2 parts by weight of soft M to steam for more than a certain period of time in order to sweeten and eat.
4. 상기와 같이 증숙된 찹쌀 반죽은 상온에서 5 ~ 6 시간 정도 식힌다.4. Steam the glutinous rice dough steamed as above at room temperature for 5-6 hours.
5. 슈가 파우더 6 중량부에 계란 노른자 19 중량부를 등분하여 투입한 후 우유 51 중량부를 붇고 섭씨 80℃까지 비등시킨 후 휴지시켜 식힌다.5. After adding 19 parts by weight of egg yolk to 6 parts by weight of sugar powder, weigh 51 parts by weight of milk, boil to 80 ° C, and cool.
6. 상기와 같이 크림이 식은 후 과일 효소 1.5 중량부를 첨가하여 혼합한다. 6. After cooling the cream as described above, add 1.5 parts by weight of fruit enzyme and mix.
7. 1. ~ 4.의 과정에 의하여 미리 만들어 놓은 찹쌀 떡과 5. ~ 6. 과정에 의하여 제조된 크림을 혼합하여 일정한 형태의 용기에 용기의 75% ~ 85% 정도를 채운다.7. Mix 75% ~ 85% of the container into a certain type of container by mixing the glutinous rice cake prepared by the process of 1. ~ 4. and the cream prepared by the process of 5. ~ 6.
8. 상기와 같이 용기에 넣은 후에 용기의 상부에 수제 요구르트 또는 생크림 또는 당침 과일 등을 채워 장식한다.8. After putting into a container as above, fill the top of the container with homemade yogurt or fresh cream or sugar fruit.
9. 상기 용기의 뚜껑을 씰링 작업으로 마무리하여 완료하는 것이다.
9. The lid of the container is finished by sealing.
(실시 예 2) 채미과의 제조 방법(Example 2) Production method of chamois
1. 찹쌀 떡의 주재료로 사용되는 찹쌀 100 중량부를 세척조에 투입하고 깨끗하게 씻은 후 물에 약 6 ~ 7 시간 정도 담궈서 불린다.1. Put 100 parts by weight of glutinous rice, the main ingredient of glutinous rice cake, into a washing tank, wash it cleanly, and soak it in water for about 6 to 7 hours.
2. 상기 물에 불려진 찹쌀을 물에서 건져서 분쇄기에 투입하고, 싱겁지 않도록 하기 위하여 소금 4 중량부를 첨가하여 찹쌀가루로 분쇄한다.2. The glutinous rice soaked in water is taken out of the water and put into a grinder, and 4 parts by weight of salt is added to grind into glutinous rice flour in order not to be sour.
3. 상기 분쇄된 찹쌀가루를 혼합기에 재차 투입하고 단맛을 내고 먹기에 좋게 하기 위하여 슈가파우더 50 중량부와 소프트 M 2중량부를 첨가하여 일정시간 이상 증숙기로 증숙한다.3. Add the ground glutinous rice flour to the mixer again and add 50 parts by weight of sugar powder and 2 parts by weight of soft M to steam for more than a certain period of time in order to sweeten and eat.
4. 상기와 같이 증숙된 찹쌀 반죽은 상온에서 5 ~ 6 시간 정도 식힌다.4. Steam the glutinous rice dough steamed as above at room temperature for 5-6 hours.
5. 슈가 파우더 6 중량부에 계란 노른자 19 중량부를 등분하여 투입한 후 우유 51 중량부를 붇고 섭씨 80℃까지 비등시킨 후 휴지시켜 식힌다.5. After adding 19 parts by weight of egg yolk to 6 parts by weight of sugar powder, weigh 51 parts by weight of milk, boil to 80 ° C, and cool.
6. 상기와 같이 식은 후에 망고 퓨레 또는 딸기 퓨레 10 중량부 또는 초콜릿 26중량부와 버터 6.5 중량부를 녹여 함께 중탕시킨다. 여기서 퓨레의 종류에 따라 다양한 크림의 제조가 가능한 것이다.6. After cooling, dissolve 10 parts by weight of mango puree or strawberry puree or 26 parts by weight of chocolate and 6.5 parts by weight of butter and bath them together. Here it is possible to produce a variety of creams depending on the type of puree.
7. 생크림 커품을 만들어 상기 중탕시킨 크림과 혼합하여 함께 섞는다.7. Make fresh cream foam and mix with the cream.
8. 다시 과일 효소 1.5 중량부를 혼합하여 함께 섞는다.8. Again mix 1.5 parts by weight of fruit enzymes and mix together.
9. 1. ~ 4.의 과정에 의하여 미리 만들어 놓은 찹쌀 떡과 5. ~ 8. 과정에 의하여 제조된 크림을 혼합하여 일정한 형태의 용기에 용기의 75% ~ 85% 정도를 채운다.Mix the glutinous rice cake prepared in advance by the process of 9. 1. ~ 4. with the cream prepared by the process of 5. ~ 8. and fill 75 ~ 85% of the container in a certain type of container.
10. 상기와 같이 용기에 넣은 후에 용기의 상부에 수제 요구르트 또는 생크림 또는 당침 과일 등을 채워 장식한다.10. After putting in the container as above, fill the top of the container with homemade yogurt or fresh cream or sugar fruit.
11. 상기 용기의 뚜껑을 씰링 작업으로 마무리하여 완료하는 것이다.11. The lid of the container is finished by sealing.
상기와 같은 방법으로 제조된 채미과는 빵이나 아이스크림 등을 선호하는 청소년들에게 먹기 좋고 영양도 좋은 웰빙 음식으로 장점이 있는 것이다Chamidae prepared by the method described above is an advantage to eat well-nourished well-being food for teenagers who prefer bread or ice cream, etc.
Claims (4)
찹쌀 100 중량부를 세척조에 투입하고 깨끗하게 씻은 후 물에 약 6 ~ 7 시간 정도 담궈서 불린 다음, 상기 물에 불려진 찹쌀을 물에서 건져서 분쇄기에 투입하고, 싱겁지 않도록 하기 위하여 소금 4 중량부를 첨가하여 찹쌀가루로 분쇄하고, 상기 분쇄된 찹쌀가루를 혼합기에 재차 투입하고 단맛을 내고 먹기에 좋게 하기 위하여 슈가파우더 50 중량부와 소프트 M 2중량부를 첨가하여 일정시간 이상 증숙기로 증숙하며, 상기와 같이 증숙된 찹쌀 반죽을 상온에서 5 ~ 6 시간 정도 식혀서 찹쌀떡을 제조하고, 슈가 파우더 6 중량부에 계란 노른자 19 중량부를 등분하여 투입한 후 우유 51 중량부를 붇고 섭씨 80℃까지 비등시킨 후 휴지시켜 식히고 상기와 같이 크림이 식은 후 과일 효소 1.5 중량부를 첨가하고 혼합하여 크림을 만든 후 상기 찹쌀 떡과 상기 크림을 혼합하여 제조하는 것을 특징으로 하는 채미과 제조 방법.In the manufacturing method of the confectionery,
100 parts by weight of glutinous rice in a washing tank and washed clean, soaked in water for about 6 to 7 hours and soaked, and then, the glutinous rice soaked in water is put in a grinder and added to 4 parts by weight of salt to prevent glutinous glutinous rice. To grind, and add the crushed glutinous rice powder to the mixer again, add 50 parts by weight of sugar powder and 2 parts by weight of soft M to steam for more than a certain period of time to make sweet and good to eat, steamed glutinous rice as described above The dough is cooled for 5 to 6 hours at room temperature to prepare a glutinous rice cake, and after adding 19 parts by weight of egg yolks to 6 parts by weight of sugar powder, steamed 51 parts by weight of milk, boiled to 80 ℃ and cooled and cooled as described above After cooling, 1.5 parts by weight of fruit enzyme is added and mixed to make a cream, and then the glutinous rice cake and the cream are mixed. A confectionery manufacturing method characterized by the above-mentioned.
채미과 제조 방법은,
상기 찹쌀 떡과 상기 크림을 혼합한 후에 일정한 형태의 용기에 용기의 75% ~ 85% 정도를 채운 다음 용기의 상부에 수제 요구르트 또는 생크림 또는 당침 과일 등을 채워 장식하는 단계를 더 포함 구성하여서 된 것을 특징으로 하는 채미과 제조 방법.The method of claim 1,
The flavor and manufacturing method
After mixing the glutinous rice cake and the cream after filling 75% ~ 85% of the container in a container of a certain form, and further comprising the step of decorating the top of the container filled with homemade yogurt or fresh cream or sugar fruit, etc. The flavor and manufacturing method characterized by the above-mentioned.
찹쌀 100 중량부를 세척조에 투입하고 깨끗하게 씻은 후 물에 약 6 ~ 7 시간 정도 담궈서 불린 다음, 상기 물에 불려진 찹쌀을 물에서 건져서 분쇄기에 투입하고, 싱겁지 않도록 하기 위하여 소금 4 중량부를 첨가하여 찹쌀가루로 분쇄하고, 상기 분쇄된 찹쌀가루를 혼합기에 재차 투입하고 단맛을 내고 먹기에 좋게 하기 위하여 슈가파우더 50 중량부와 소프트 M 2중량부를 첨가하여 일정시간 이상 증숙기로 증숙한 다음, 상기와 같이 증숙된 찹쌀 반죽은 상온에서 5 ~ 6 시간 정도 식혀 찹쌀 떡을 제조하고, 슈가 파우더 6 중량부에 계란 노른자 19 중량부를 등분하여 투입한 후 우유 51 중량부를 붇고 섭씨 80℃까지 비등시킨 후 휴지시켜 식힌 다음, 상기와 같이 식은 후에 망고 퓨레 또는 딸기 퓨레 10 중량부 또는 초콜릿 26중량부와 버터 6.5 중량부를 녹여 함께 중탕시킨 다음, 생크림 커품을 만들어 상기 중탕시킨 크림과 혼합하여 함께 섞고, 다시 과일 효소 1.5 중량부를 혼합하여 함께 섞어서 크림을 제조하고, 상기 찹쌀 떡과 상기 크림을 혼합하여 제조하는 것을 특징으로 하는 채미과 제조 방법.In the seasoning process,
100 parts by weight of glutinous rice in a washing tank and washed clean, soaked in water for about 6 to 7 hours and then soaked. And add the powdered glutinous rice powder to the mixer again, add 50 parts by weight of sugar powder and 2 parts by weight of soft M to steam for more than a predetermined time, and steam as described above. Glutinous rice dough is cooled for about 5 to 6 hours at room temperature to prepare glutinous rice cake, and after adding 19 parts by weight of egg yolk to 6 parts by weight of sugar powder, steamed 51 parts by weight of milk, boiled to 80 ℃ and cooled to rest, After cooling as above, 10 parts by weight of mango puree or strawberry puree or 26 parts by weight of chocolate and 6.5 parts by weight of butter are melted together. After boiling, make a fresh cream curcuma and mix with the water-dried cream, mix together, and again mix 1.5 parts by weight of fruit enzymes to prepare a cream, and prepare a chafing family, characterized in that by mixing the glutinous rice cake and the cream Way.
채미과 제조 방법은,
상기 찹쌀 떡과 상기 크림을 혼합한 후에 일정한 형태의 용기에 용기의 75% ~ 85% 정도를 채운 다음 용기의 상부에 수제 요구르트 또는 생크림 또는 당침 과일 등을 채워 장식하는 단계를 더 포함 구성하여서 된 것을 특징으로 하는 채미과 제조 방법.The method of claim 3,
The flavor and manufacturing method
After mixing the glutinous rice cake and the cream after filling 75% ~ 85% of the container in a container of a certain form, and further comprising the step of decorating the top of the container filled with homemade yogurt or fresh cream or sugar fruit, etc. The flavor and manufacturing method characterized by the above-mentioned.
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