KR20130031865A

KR20130031865A - Manufacturing method of colorful bar-rice cakes

Info

Publication number: KR20130031865A
Application number: KR1020130015595A
Authority: KR
Inventors: 이범원; 이범한; 양연순
Original assignee: 이범원; 양연순; 이범한
Priority date: 2013-02-14
Filing date: 2013-02-14
Publication date: 2013-03-29

Abstract

PURPOSE: A manufacturing method of bar rice cake is provided to greatly improve not only the various colors, flavor and smell but also the nutrition and pharmacological action by adding natural materials such as purple sweet potato, ramie leaf, and sweet pumpkin etc. CONSTITUTION: A manufacturing method of bar rice cake comprises a first grinding step(S10) which makes rice flour by first grinding after soaking rice of 85-92 weight% in water; a mixing/pulverizing step(S20) of natural material mixing and a second pulverizing after putting functional one of natural material selected from purple sweet potato of 7-12 weight%, ramie leaf, and sweet pumpkin and salt of 1-3 weight% into rice flour; a steaming step(S30) heating and cooking after putting rice flour mixed with natural material into a steamer; an extrusion molding step(S40) pulling out bar rice cake by putting ripen rice flour mixture into a rice cake molder; and a cutting step(S50) which cuts with ellipse shape after drying bar rice cake. In a natural material mixing/pulverizing step(S20); mix discarded purple sweet potato which was boiled in a state of not being peeled about whole bar rice cake weight to 7-12% in case of natural material is sweet potato, mix discarded sweet pumpkin which was boiled in a state of not being peeled about whole bar rice cake weight to 7-12% in case of natural material is sweet pumpkin, mix pulverized ramie leaf which was boiled about whole bar rice cake weight to 7-12% in case of natural material is ramie leaf. [Reference numerals] (S10) First grinding step; (S20) Natural material mixing/pulverizing step; (S30) Steaming step; (S40) Extrusion molding step; (S50) Cutting step

Description

MANUFACTURING METHOD OF COLORFUL BAR-RICE CAKES}

The present invention relates to a method of manufacturing a rice cake, more specifically, using a natural material such as sweet potatoes, mosquito leaves, sweet pumpkin, as well as a variety of colors, tastes and smells as well as "functional natural ingredients that can improve the nutrition and pharmacological action It relates to a method for producing a rice cake containing.

Our traditional food, Gaetteokgi, is well digestible and has the advantage of being cooked deliciously without the addition of various harmful food additives. It is used not only for rice cake soup, but also for various snack dishes such as tteokbokki and rice cake ramen.

However, the rice cakes that are generally sold are manufactured only by white rice, which does not meet the so-called well-being era such as food, aesthetics, and functional nutrition, and are mostly consumed only in Korean New Year's Day. In addition, in order to solve the above-mentioned disadvantages, color scavenger cakes having artificial colors added to the market have recently been sold, but this is only a method of increasing the color taste of consumers. In particular, in the East, including Korea, there are colorful sweets, but most of them use artificial colors and sugar (sugars) excessively, and obesity and diabetic patients are reluctant to eat.

As a result, the recently sold color sputumddok is simply concentrated on color and fragrance by using chemical additives or artificial colors, and most of the products are free of plant fiber which is desperately needed by modern people.

The present invention is to solve this problem, the object of the present invention is to add natural ingredients such as purple sweet potato, mosquito leaf, sweet pumpkin and the like to improve the nutrition and pharmacological action as well as a variety of colors and tastes and smells " It relates to a method for producing a rice cake containing functional natural ingredients.

According to an aspect of the present invention,

Method for producing a rice cake containing a functional natural material; A first grinding step of making rice powder by grinding rice prepared in 85 to 92% of the total weight of rice cake in water and then grinding it first; Any functional natural material selected from purple sweet potato, sweet pumpkin, and mosquito leaf prepared at 7 to 12% of the total weight of barley rice cake, and 1 to 3% of salt to the total weight of barley rice cake were made in the first grinding step (S10). A natural material mixing / grinding step of mixing into secondary rice flour and mixing while grinding; A cooking step of cooking by heating the rice powder mixed with the natural ingredients made in the mixing / crushing step of the natural ingredients in a steamer; An extrusion molding step of putting the ripe rice flour mixture in the cooking step into a rice cake molding machine and extracting it with sputum rice cake; A step of cutting the oval rice cake made in the extrusion molding step and then cutting it into an oval shape; .

The present invention also provides When the natural material is sweet potato in the mixing / crushing step of the natural material, peeled purple sweet potato without peeling is mixed at 7 to 12% with respect to the weight of the whole sputum cake, and when the natural material is sweet pumpkin, it is not peeled. It is mixed with 7 ~ 12% of the total weight of barley rice cake by removing the boiled sweet pumpkin in a state of being not in a state. It is done.

According to the method for producing a rice cake containing a functional natural material according to the present invention comprising the above steps; By adding natural ingredients such as purple sweet potato, sweet pumpkin, and mosquito leaf, there is an advantage that it can show excellent functions in terms of nutrition and pharmacological action as well as various colors, tastes, and smells.

In particular, if the natural ingredients are purple sweet potatoes, the sputum rice cakes have a purple color and the sweet taste and aroma of purple sweet potatoes can be felt as they are. There is an advantage that you can feel as it is, if the natural material is a mosquito leaf has a merit that you can feel the chewy taste and aroma unique to the mosquito leaves while the sputum rice cake is green.

Figure 1 shows a method of manufacturing a rice cake according to the present invention.
Figure 2 shows a picture of a rice cake made through the method of manufacturing a rice cake according to the present invention containing purple sweet potato as a natural material.
Figure 3 shows a picture of sputumddok made through the manufacturing method of sputumddok according to the present invention containing sweet pumpkin as a natural material.
Figure 4 shows a picture of sputumddok made by the method of producing a sputumddok according to the present invention containing a mosquito leaf as a natural material.

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

Sputumddok made by the method according to the present invention is a well-being health food that can produce a variety of colors as well as a unique taste and aroma through natural ingredients such as sweet potatoes, sweet pumpkin and mosquito leaves; Natural ingredients such as purple sweet potatoes, sweet pumpkin, and mosquito leaves are mixed with salt and mixed with rice in an appropriate ratio.

Rice flour is prepared by washing rice (brown rice) prepared at 85-92% based on the total weight of rice cake, separating it into water, and then grinding it first through a grinder.

Salt is for the liver and is provided at 1 to 3% of the total weight of sputum.

And when using purple sweet potato as a natural material, peeled and prepared without peeling the purple sweet potato, and mixed with 7 to 12% by weight of the total sputum cake. Peeling purple sweet potatoes after boiling them is to prevent the good components of purple sweet potatoes from escaping during the cooking process. Purple sweet potatoes are recently attracting attention as a new natural pigment source, and they are grown by introducing a variety known as Sancheonja (山川紫), which was native to Kyushu. Unlike sweet potatoes, the purple sweet potato has a deep purple color as well as the epidermal layer, because it contains a large amount of anthocyanin, a water-soluble pigment. And when using sweet pumpkin as a natural material, peeled and prepared peeled sweet pumpkin without peeling, mixed with 7 to 12% by weight of the total sputum cake. Peeling the sweet pumpkin and then peeling it is to prevent the loss of good ingredients such as sweet pumpkin sugar during the boiling process. Sweet pumpkin (Cucurbita maxima DUCH) has a sweet taste and is rich in vitamins A and C. It is good for gastrointestinal diseases and adult diseases such as diabetes. It is also known to be suitable as a diet food to prevent obesity and skin beauty. In addition, when using the mosquito leaf as a natural material, boiled and then prepared by grinding the mosquito leaf, and mixed with 7 to 12% by weight of the total sputum cake. Put these moss leaves in a boiling cauldron, boil it for about 10 minutes, then take it out and wash it 2 or 3 times repeatedly. And if you put the crushed moss leaves with a grinder, the sputum rice cake is chewy and you can feel the unique taste and aroma of moss leaves. Particularly, it is known that mosquito leaves are effective in antioxidant effects, blood circulation, hypoglycemia, inflammation suppression, intestinal motility and constipation, and hemostatic action and menstrual excess are known to be good. In addition, it is rich in calcium and magnesium, which is 48 times as much as milk, good for osteoporosis and healthy alkaline. In addition, it serves to prevent sputum rice cakes become hard and rot.

Next, a method of manufacturing a rice cake according to the present invention using a mixture of natural ingredients in such rice flour will be described with reference to FIG. 1.

First, according to the present invention, the method of preparing phlegm rice cake is firstly pulverized step (S10) of crushing rice soaked in water, and after the first crushed step (S10), any of purple sweet potato, sweet pumpkin, and mosquito leaf with salt. Mixing and grinding the natural materials and then grinding again one natural material (S20), the rice flour mixed with the natural ingredients in a steamer in the steaming step (S30) and heating using water, and cooked ingredients It is divided into an extrusion molding step (S40) to extract the shape of the sputum mochi using a molding machine, and a cutting step (S50) of cutting the extracted sputum mochi into a predetermined shape.

<1st grinding step: S10>

The first grinding step (S10) is a process of making rice powder first by grinding white rice (white rice) prepared at 85-92% of the total weight of rice cake in water and then grinding it first. At this time, the white rice is called water after washing, and drained from the powdered rice and crushed first to make coarse rice powder.

Natural material mixing / grinding step (S20) is any one of the functional natural material of purple sweet potato, sweet pumpkin, mosquito leaf prepared with 7-12% of the total weight of barley rice cake, and 1 to 3% of salt with respect to the total weight of barley rice cake Put into coarse rice powder made in the first milling step (S10) is a process of mixing while grinding second. In the embodiment of the present invention, the natural material is composed of 10% of the total weight of the barley rice cake, which means that if more than 12% of the natural material is added, the moldability of the barley rice cake is lowered, and if the natural material is added to 7% or less, the natural material is natural. Because the efficacy of the fall. As previously described; In the case of using the purple sweet potato as a natural material in the natural material mixing / crushing step (S20), the peeled purple sweet potato is prepared without peeling and mixed at 7 to 12% with respect to the weight of the whole sputum. Peeling the purple sweet potato after boiling is to prevent the good component of the purple sweet potato from escaping during the boiling process. When these purple sweet potatoes are put into natural ingredients and the rice flour is crushed again, it becomes pale purple. And when using the sweet pumpkin as a natural material in the natural material mixing / grinding step (S20) and prepared by peeling the sweet pumpkin boiled in the peeled state, and mixed with 7 to 12% by weight of the total sputum cake. When these sweet pumpkin is put into natural ingredients and the rice flour is crushed again, it becomes pale yellow. And when using the mosquito leaf as a natural material in the natural material mixing / grinding step (S20), boiled and then prepared by grinding the mosquito leaf, and mixed with 7 to 12% by weight of the total sputum cake. When these mosquito leaves are put into natural ingredients and the rice flour is crushed again, it becomes pale green.

And the boil-cooking step (煮 mature S30) is a process of boiling (boiling) the rice powder mixed with the natural ingredients made through the natural material mixing / grinding step (S20) in a steamer to heat the moisture. That is, rice powder mixed with natural ingredients is put in a steamer and heated to 97-100 ° C. for 15 to 25 minutes (based on 4 kg of rice) using steam.

After the ripening step (S30), the natural ingredients are completely cooked together with the rice flour to become a sputum-mochi molding material, which is subjected to an extrusion molding step (S40) which puts this into a rice cake molding machine for a long time. In this step (S40) is a process of making a rice cake by pulling the length of about 2-3cm in diameter through a rice cake molding machine (extruder).

And after drying the sputum cake made in the extrusion molding step (S40) into a cutting machine to cut into oval.

Through this cutting step (S50), the rice cake containing the functional natural material according to the present invention is finally completed. Natural ingredients such as purple sweet potato, sweet pumpkin, and mosquito leaf are applied to the functional sputum rice cake, and the most important thing in the preparation of sputum rice cake is that it is preferable to prepare each composition separately and then mix them.

On the other hand, according to the type of natural ingredients such as purple sweet potato, sweet pumpkin, mosquito leaves are added, the taste and aroma of the sputum-mochi according to the present invention manufactured through such a series of processes are different. In other words, when sweet potato is added, the sweet potato flavor and sweet taste of purple sweet potato can be felt and the color becomes purple. And when sweet pumpkin is added, you can not only feel the sweet smell and sweet taste of sweet pumpkin in the rice cake, but also the color becomes yellow. And if the mosquito leaves are added, you can not only feel the aroma and chewy taste of moss leaves in the rice cake, but also the color becomes green.

For reference, Figures 2 to 4 shows a picture of a real rice cake made by the method according to the present invention. That is, Figure 2 shows a purple sputum cake made by adding purple sweet potato as a functional natural material, Figure 3 shows a yellow sputum rice cake made by adding sweet pumpkin as a functional natural material, Figure 4 is a functional natural material to add a mosquito leaf It is made of green rice cake.

In addition, if the vacuum packaging by mixing the rice cake made by different natural materials; Not only the color, but also a variety of texture and aesthetics can be sold as a variety of color rice cake products can enhance the product purchasing power.

S10 .. First grinding step
S20 .. Natural material mixing / grinding step
S30 ..
S40..Extrusion Molding Step
S50 .. Cutting step

Claims

In the method of producing a rice cake containing a functional natural material;
The method of producing a rice cake;
A primary grinding step (S10) of making rice flour by first crushing rice prepared in 85-92% with respect to the total weight of rice cake;
Any functional natural material selected from purple sweet potato, sweet pumpkin, and mosquito leaf prepared at 7 to 12% of the total weight of barley rice cake, and 1 to 3% of salt to the total weight of barley rice cake were made in the first grinding step (S10). Natural material mixing / crushing step (S20), which is mixed into the rice flour and mixed while grinding secondly;
A cooking step (S30) in which the rice powder mixed with the natural materials made in the mixing / crushing step (S20) is put into a steamer and cooked by heating;
An extrusion molding step (S40) of putting the ripe rice flour mixture in the cooking step (S30) into a rice cake molding machine and extracting it with sputum rice cake;
Cutting the stepped rice cake made in the extrusion molding step (S40) and then cut into elliptical cutting step (S50); Method of producing a rice cake containing a functional natural material comprising a.

The method of claim 1, further comprising:
In the natural material mixing / grinding step (S20);
When the natural material is sweet potato, peeled purple sweet potato without peeling and mixed with 7 ~ 12% of the total weight of sputum cake,
If the natural material is sweet pumpkin peeled boiled sweet pumpkin without peeling it is mixed by 7 to 12% by weight of the total sputum cake,
When the natural material is a mosquito leaf, boiled mosquito leaf and then pulverized, the method of producing a rice cake containing the functional natural material, characterized in that mixed by 7 to 12% by weight of the total sputum.