KR20130063385A - Manufacturing method of tteok having non-hardening characteristic and tteok having non-hardening characteristic - Google Patents

Abstract

PURPOSE: A manufacturing method of preventing rice cake from hardening is provided to maintain the soft texture and not being harden after certain time goes by from preparation to store and distribute for a long time. CONSTITUTION: Rice powder is manufactured by pulverizing rice which removed moisture after soaking into water. 8~12 parts by weight of boiled ramie leaf, and 8~12 parts by weight of boiled lotus leaf are mixed with 100 parts by weight of rice powder to make mixed rice flour. 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough. Shells are used to cover the contents. Shells covered the contents are steamed. Boiled lotus leaf is manufactured by adding 5~10 parts by weight of salt to 100 parts by weight of lotus leaf to be boiled for 2~4 minutes. [Reference numerals] (S1110) Rice powder is manufactured by pulverizing rice which removed moisture after soaking into water; (S1120) 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough; (S1130) 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough; (S1140) Shells are used to cover the contents; (S1150) Shells covered the contents are steamed

Description

Manufacturing method of hardening rice cake and anti-hardening rice cake {Manufacturing method of tteok having non-hardening characteristic and tteok having non-hardening characteristic}

The present invention relates to a method for producing a hardening rice cake and a hardening rice cake, and more specifically, to put blood, water, salt, and sugar into a mixed rice flour containing mosquito leaf and lotus leaf, and to form blood, The present invention relates to a method for producing a hardened rice cake wrapped with steam and to prevent hardened rice cake.

Tteok is a traditional Korean food made with various garnishes and ingredients. In recent years, we have developed various products such as fusion rice cakes to match the lifestyles of modern people and gift rice cakes packed in small sizes, increasing the commerciality of rice cakes. We are pursuing the splendor of rice cake design beyond the nutrition and taste of rice cakes. .

Rice, which is the main ingredient of rice cake, has 78% carbohydrates, mainly starch, but also contains protein and fat, so you can consume three major nutrients, so rice cake is a good substitute for breakfast during busy work hours. Food. In addition, rice is our staple food and can promote rice consumption through the consumption of rice cake.

However, the starch contained in rice is composed of the polysaccharides amylose and amylopectin, which promotes retrogradation of starch. Starch aging refers to a phenomenon in which starch molecules are bonded to each other through hydrogen bonding to form partially crystalline structures when the gelatinized starch is left at room temperature for a long time. Therefore, due to the hydrogen bond formation of the starch, the moisture present in the starch is released to the outside and the rice cake is hardened. In order to prevent the aging of rice cakes, surfactants, emulsifiers and the like are added. However, these additives and preservatives are chemical substances and may not be discharged from the body or may cause various diseases.

Therefore, there is a need for a method of producing rice cakes that can prevent aging of rice cakes and increase the shelf life without adding additives or preservatives. In addition, there is a need for a method of making rice cakes with improved nutrition as well as the taste of rice cakes.

It is an object of the present invention to provide a method of producing a hardened rice cake and a hardened rice cake prepared by the production method, which are hard to be hardened even after a certain time from the date of manufacture, and have a soft texture.

It is an object of the present invention to provide a method for producing hardening rice cakes to which various nutrients are added in addition to the nutrients contained in rice, and the hardening rice cakes produced by the production method.

In order to achieve the above object, the manufacturing method of the hardening rice cake according to an embodiment of the present invention is a step of making rice powder by crushing the water after removing the water soaked, mixed rice powder by mixing mosquito leaf and lotus leaf in rice powder Step of making, adding water, salt and sugar to the mixed rice flour to make a dough, molding the blood using the dough, wrapping the inside with blood, steaming the inside of the blood.

Mixed rice flour in the method of producing a hardening rice cake according to another embodiment of the present invention is made by mixing and grinding 8 to 12 parts by weight of boiled mosquito leaf, 8 to 12 parts by weight of boiled lotus leaf with respect to 100 parts by weight of rice powder, the dough is 100 weight of rice flour 32 parts by weight to 33 parts by weight of water, 1 to 2 parts by weight of salt and 1.5 to 1.7 parts by weight of sugar can be added.

Lotus leaf boiled in the method of producing a hardening rice cake according to another embodiment of the present invention can be made by boiling 5 to 10 parts by weight of salt with respect to 100 parts by weight of fresh leaf leaves boiled in boiling water for 2 to 4 minutes.

Mixed rice flour in the method of producing a hardening rice cake according to another embodiment of the present invention is made by mixing 0.8 to 1.2 parts by weight of mosquito leaf powder, 0.8 to 1.2 parts by weight lotus leaf powder with respect to 100 parts by weight of rice powder, the dough is 100 parts by weight of rice powder 32 to 33 parts by weight of water, 1 to 2 parts by weight of salt, and 1.5 to 1.7 parts by weight of sugar may be added.

The anti-curing rice cake according to the embodiment of the present invention may be prepared by the method for producing the anti-curing rice cake.

The hardening rice cake prepared by the method of manufacturing the hardening rice cake of the present invention, the lotus leaf added to the rice cake dough prevents the aging of the rice cake, it does not harden well over time, the soft texture is maintained, and long-term storage and distribution is possible. Do.

The hardening rice cake manufactured by the manufacturing method of the hardening rice cake of this invention has a high nutritional value and a fragrance by adding mosquito leaf and lotus leaf.

1 is a flow chart of a method for producing hardening rice cake according to an embodiment of the present invention.
Figure 2 is a flow chart of a method for producing hardening rice cake according to another embodiment of the present invention.
3 is a view showing a comparison of firmness according to the elapsed time of the rice cake prepared by the manufacturing method of the hardening rice cake according to the embodiment of the present invention and the rice cake prepared by the conventional manufacturing method.
Figure 4 is a view showing the firmness according to the elapsed time of the rice cake prepared by the manufacturing method of the anti-curing rice cake according to the embodiment of the present invention and the rice cake prepared by the conventional manufacturing method.
5 is a view showing the firmness of the rice cake prepared by the manufacturing method of the anti-curing rice cake according to the embodiment of the present invention and the rice cake prepared by the conventional manufacturing method.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

1 is a flow chart of a method for producing hardening rice cake according to an embodiment of the present invention.

As shown in Figure 1, in order to produce a hardening rice cake according to an embodiment of the present invention, the rice is soaked and then drained to make rice powder (S1110). Rice is non-glutinous rice, washed 10-10 hours after washing clean. Sufficiently soaked rice is crushed using a grinder to drain the water. Rice flour may be pulverized so that the particle size is 200 ~ 300㎛. In this embodiment, but is not limited to one grinding using non-glutinous rice.

Next, by mixing the ground and lotus leaf in the crushed rice powder to make a mixed rice powder (S1120). Mosquito leaf and lotus leaf can be used boiled mosquito leaf and boiled lotus leaf.

Prepare boiled mosquito leaves by washing them thoroughly and boiling them in boiling water. Mosquito leaves are harvested from clean areas around May-June. The collected mosquito leaves are washed at least twice with high pressure to remove dust and contaminants. Add 5-10 parts by weight of salt to 100 parts by weight of fresh moss leaves and boil in boiling water for 2-4 minutes. Preferably, 7.5 parts by weight of salt is added to 100 parts by weight of fresh moss leaves and boiled in boiling water for 3 minutes. By adding salt, the color of mosquito leaves is clearer and nutrient destruction can be reduced. Boiled mosquito leaves are pressed by hand to remove water or dehydrated by a dehydrator. Boiled and dehydrated moss leaves can be used immediately or thawed if needed after freezing storage below -18 ℃. In this embodiment, 150g of salt is added to 2Kg of raw moss leaves and boiled in boiling water for 3 minutes, cooled, and dehydrated immediately. Boiling dehydrated 2Kg of fresh mosquito leaves produces about 1 ~ 1.2Kg boiled mosquito leaves.

Mosquito leaves brighten the color of the rice cake, acting as a natural pigment, and extends the storage period of the rice cake. In addition, nutrients such as fat, fiber, calcium, iron, vitamins A and C, which are insufficient in nutrients of rice, can enhance the body's immunity, improve digestion, and contain a large amount of fiber, which is good for diet.

Boiled lotus leaves are prepared like washed boiled moss leaves after they are washed and boiled in boiling water. Lotus leaves are harvested in clean areas around May. Lotus leaves are good for young leaves without leaves and wounds rather than too young or too old leaves, and it is better to grow in a swamp or natural state than plantation. The collected lotus leaf is cleaned at least twice by high pressure, especially the back side to remove dust and contaminants. Washed lotus leaf is added 5-10 parts by weight of salt to 100 parts by weight of fresh lotus leaf and boiled in boiling water for 2-4 minutes, preferably 7.5 parts by weight of salt to 100 parts by weight of fresh lotus leaf and 3 minutes in boiling water Boil The addition of salt makes the lotus leaf more vivid and reduces the destruction of nutrients. Boiled lotus leaf can be squeezed by hand or dehydrated by a dehydrator and can be used immediately or frozen. In this embodiment, 150g of salt is added to 2Kg of fresh lotus leaf and boiled in boiling water for 3 minutes to prepare boiled lotus leaf. Boil 2Kg of fresh lotus leaves and dehydrate it to produce about 1 ~ 1.2Kg of boiled lotus leaves.

The lotus leaf is added to the rice cake dough to prevent the rice cake from hardening. Lotus leaf contains a lot of fiber, which helps digestion and is a good diet food. In addition, lotus leaf has a distinctive scent of lotus leaf and has a calming effect is good for insomnia. Lotus leaf has the function of clearing blood and quenching thirst, which is helpful for hangover. It contains many nutrients, such as it is known to be good for adult diseases such as diabetes. In addition, lotus leaf has an antioxidant effect, blood pressure lowering effect, dementia prevention effect, nourishing tonic, hemostatic effect is known to be effective.

Mixed rice flour is made by mixing and crushing boiled moss leaves and boiled lotus leaf. Mixed rice flour is mixed with 8 to 12 parts by weight of boiled mosquito leaf, 8 to 12 parts by weight of boiled lotus leaf with respect to 100 parts by weight of rice powder, the total of boiled mosquito leaf and boiled lotus leaf is preferably not more than 20 parts by weight. High content of boiled mosquito leaves and boiled lotus leaves is not good because the color and aroma become too dark to lose flavor and become bitter. In addition, manufacturing costs go up. In particular, when the content of boiled lotus leaf is higher than 12 parts by weight with respect to 100 parts by weight of rice flour, the dough is weak and difficult to mold blood, and the resulting rice cake becomes soft. On the other hand, when the content of boiled mosquito leaves is higher than 12 parts by weight with respect to 100 parts by weight of rice powder, the cake is easily hardened. On the other hand, if the content of boiled lotus leaf is lower than 8 parts by weight with respect to 100 parts by weight of rice flour, the effect of hardening the rice cake is significantly reduced. Preferably, the mixed rice flour is made by mixing and grinding 10 parts by weight of boiled mosquito leaves and 10 parts by weight of boiled lotus leaf with respect to 100 parts by weight of rice powder with the same ratio of boiled moss leaves and boiled lotus leaves. Rice flour, boiled moss leaves and boiled lotus leaves are mixed evenly during the grinding process. Grinding of rice flour, boiled moss leaves and boiled lotus leaf can be repeated several times, and the mixed rice flour is mixed evenly through this repeated grinding. In this embodiment, rice flour, boiled mosquito leaf, boiled lotus leaf is repeatedly pulverized twice. The regrinded rice flour particles may have a size of 200 to 300 μm.

Water, salt and sugar are added to the mixed rice flour to make a dough, and the blood is molded using the dough (S1130). Use water at room temperature. The dough may include 32 to 33 parts by weight of water, 1 to 2 parts by weight of salt, and 1.5 to 1.7 parts by weight of sugar, based on 100 parts by weight of rice flour, preferably 32 parts by weight of water and 1.5 parts by weight of salt, based on 100 parts by weight of rice flour. Part, may include 1.6 parts by weight of sugar. In this embodiment, the mixed rice flour is formed of rice flour 10Kg, boiled mosquito leaf 1Kg, boiled lotus leaf 1Kg, the dough is made by adding 3.2Kg water, 150g salt, 160g sugar to the mixed rice flour. Peel the dough to a suitable size to form blood. Blood refers to the parts that form the skin of rice cakes, such as songpyeon.

The inside is wrapped using molded blood (S1140). The inside refers to the sediment wrapped by the outer shell of rice cakes such as Songpyeon, and can be used to crush boiled beans or red beans. Wrap the inside of the proper amount (about 3g) with blood and make it into a proper shape.

Steam the blood wrapped inside the steam (S1150). Steamed rice cakes can be steamed using a steamer or steamer, or steamed in large quantities using a steamer. In this embodiment, the steamer is steamed for 20 to 30 minutes in a steam of 90-110 ° C preferably 100 ° C. It is also possible to apply cooking oil or the like to the coating of the finished rice cake.

Figure 2 is a flow chart of a method for producing hardening rice cake according to another embodiment of the present invention.

As shown in Figure 2, in order to manufacture a hardening rice cake according to another embodiment of the present invention by grinding the rice soaked in water to make rice flour (S2110). After washing rice, soak it in water for 10 ~ 12 hours, and then support it to remove water and grind it using a grinder. The number of grinding may be repeated three to four times. Rice flour is pulverized so that the particle size is 200 ~ 300㎛, in this embodiment pulverized rice three times.

Mosquito leaf powder, lotus leaf powder is mixed with the crushed rice powder to make mixed rice powder (S2120).

The fleet powder is made by washing the fleet and drying it in the shade or by using a drying machine, and then grinding it finely into powder. The lotus leaf powder can likewise be washed and dried in the shade or dried using a drying machine. Boiled mosquito leaves, boiled lotus leaf, and not dried raw leaves or dried leaves can be powdered. In this example, 2.5Kg of fresh lead leaves were washed and dried in a drying machine for 48 hours, and then finely ground into powder. In this case, 250 to 300 g of powder is produced. Drying and powdering mosquito leaves or lotus leaves reduces the weight to 1/10, so instead of boiled moss leaves, boiled lotus leaves, mosquito leaf powder, or when using lotus leaf powder, add only 1/10 of the weight of boiled lotus leaf and boiled lotus leaf. Just do it.

The mixed rice flour is mixed with 0.8 ~ 1.2 parts by weight of mosquito leaf powder, 0.8 ~ 1.2 parts by weight of lotus leaf powder with respect to 100 parts by weight of rice powder, the total of the mosquito leaf powder and lotus leaf powder is preferably not more than 2 parts by weight. When the content of lotus leaf powder is higher than 1.2 parts by weight based on 100 parts by weight of rice flour, the dough is weak and difficult to mold blood, and the resulting rice cake becomes soft and the content of lotus leaf powder is lower than 0.8 parts by weight based on 100 parts by weight of rice powder. Ramen noodles harden the effect is not very good. On the other hand, if the content of mosquito leaf powder is higher than 1.2 parts by weight with respect to 100 parts by weight of rice flour, the cake is easily hardened. Preferably it is made by mixing 1 part by weight of mosquito leaf powder, 1 part by weight of lotus leaf powder with respect to 100 parts by weight of rice flour.

Water, salt and sugar are added to the mixed rice flour to make a dough, and the blood is molded using the dough (S2130). Use water at room temperature.

The dough can be made by adding 32 to 33 parts by weight of water, 1 to 2 parts by weight of salt and 1.5 to 1.7 parts by weight of sugar, based on 100 parts by weight of rice flour, preferably 32 parts by weight of water and 1.5 parts by weight of salt to 100 parts by weight of rice flour. It can be prepared by adding 1.6 parts by weight of sugar and 1.6 parts by weight of sugar. In this embodiment, the mixed rice flour is formed of rice flour 10Kg, mosquito leaf powder 100g, lotus leaf powder 100g, the dough was made by mixing 3.2Kg water, 150g salt, 160g sugar for this mixed rice flour. Peel the dough to a suitable size to form blood.

The inside is wrapped using molded blood (S2140). Boil the beans or red beans and crush the inside, making it into a proper shape.

The blood wrapped inside is steamed with steam (S2150). Steam the rice cakes inside with steamer or steamer for 20-30 minutes. The skin of the finished rice cake can be coated with cooking oil.

In the above-described embodiments, only boiled moss leaves and boiled lotus leaves, moss leaf powder and lotus leaf powder have been described. However, boiled moss leaf and lotus leaf powder may be used, or mosquito leaf powder and boiled lotus leaf may be used. However, if you use mosquito leaf powder and lotus leaf powder, only 1/10 of the boiled one is used. {Boiled mosquito leaf (or boiled lotus leaf) + lotus leaf powder (or mosquito leaf powder) X 10} is 100 parts by weight of rice powder Do not exceed 20 parts by weight.

In the present embodiment, the inside of the blood is filled to make a flake shape, but the present invention is not limited thereto. In another embodiment, the shape may be shaped into a jagged or square shape to form a flake shape.

Prepared rice cakes can be eaten immediately after steaming, or can be stored in a freezer at -38 ° C. Rice cakes can be distributed at room temperature or frozen. When frozen and distributed rapidly, the taste and aroma of rice cakes can be maintained for a long time.

3 and 4 is a view showing a comparison of the hardness of the rice cake prepared by the manufacturing method of the anti-curing rice cake according to the embodiment of the present invention and the rice cake prepared by the conventional manufacturing method over time, Figure 5 is a view of the present invention It is a figure which shows the hardness comparison of the rice cake manufactured with the manufacturing method of the hardening rice cake which concerns on an Example, and the rice cake manufactured with the conventional manufacturing method.

As shown in Figure 3, compared with the change in the hardness of the rice cake made by using the production method of the present invention made using the conventional rice cake and rice flour, mosquito leaf, lotus leaf made using rice powder and mosquito leaf. (A) and (b) of FIG. 3 show the state on the day of making rice cake. The conventional rice cake to be compared was prepared by adding only 200 g of boiled mosquito leaves based on 1 Kg of rice, and the rice cake according to an embodiment of the present invention was prepared by adding 100 g of boiled mosquito leaves and 10 g of lotus leaf powder based on 1 K g of rice. The rice cakes were stacked on vinyl after production and left at room temperature 22 ° C.

Figure 3 (c) to (h) shows the state of the next day (1 day from the date of manufacture) of the rice cake manufacturing, Figures 3 (e) and (g) of the rice cake prepared by the conventional manufacturing method Or press with a pen, Fig. 3 (f) and (h) is shown to determine the firmness by folding the cake prepared by the manufacturing method according to the invention or by pressing with a pen. Comparing Fig. (E) with Fig. (F), while the traditional rice cake is folded half by hand, the rice cake to which the lotus leaf powder according to the present invention is added is completely folded and not yet hardened. Even in the case of pressing with a pen in FIG. 3 (g), the upper portion of the rice cake is pressed slightly in comparison with the upper portion of the rice cake in FIG. 3 (h), and thus, the rice cake is not hardened.

4 (a) to 4 (f) are diagrams when two days have elapsed from the date of manufacture of the rice cake, and FIGS. 4 (g) and (h) are comparative drawings when three days have elapsed from the date of manufacture of the rice cake. Compared to (c) and (d) of Figure 4 it can be seen that the folding degree is significantly different when folding the rice cake by hand, in the case of the rice cake containing lotus leaf powder can be seen to be folded a lot softer than conventional rice cakes have. In addition, the rice cake is not easily pressed in Figure 4 (e) when compared with Figure 4 (e) and (f), but in Figure 4 (f) the rice cake is still pressed even two days after the rice cake is still produced It can be seen that this is not hardened.

Comparing the drawings (g) and (h) showing the state that three days have passed since the rice cake is produced, the rice cake prepared by the conventional manufacturing method is hardly hardened and folded, but the rice cake prepared by the manufacturing method according to the present invention You can still see the folds softly.

5 shows the state of the rice cake when 4 days have passed since the rice cake was produced. Figure 5 (a) shows the state of the rice cake made by the conventional manufacturing method, Figure 5 (b) shows the state of the rice cake according to the present invention. When the rice cake is pulled to both sides, as shown in (a) of FIG. 5, the rice cake prepared by the conventional manufacturing method is severely broken, while the rice cake prepared by the manufacturing method of the present invention is not completely hardened. As shown in (b) of FIG. 5, it was confirmed that the cut section was in an elongated shape.

As a result of the experiment, it can be seen that the rice cake prepared according to the production method of the present invention does not harden as compared with the conventional rice cake, and in particular, it is confirmed that the rice cake does not easily harden even after 4 days of manufacture.

The method for producing hardening rice cake and the hardening rice cake according to the present invention can prevent the rice cake from hardening by using the lotus leaf, and can also consume the nutritional value of the lotus leaf. In addition, the use of lotus leaves can be a new source of income for lotus leaf producing farms.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (5)

Grinding rice which has been soaked in water after being soaked in water to make rice flour;
Mixing rice flour and lotus leaf in the rice flour to make mixed rice flour;
Adding water, salt and sugar to the mixed rice flour to make a dough, and molding blood using the dough;
Wrapping the inside using the blood; And
Steaming the wrapped blood; manufacturing method of the hardening rice cake comprising the. The method of claim 1,
The mixed rice flour is made by mixing and grinding 8 to 12 parts by weight of boiled mosquito leaf, 8 to 12 parts by weight of boiled lotus leaf, based on 100 parts by weight of the rice powder,
The dough is a method for producing hardened rice cake, characterized in that 32 to 33 parts by weight of water, 1 to 2 parts by weight of salt, and 1.5 to 1.7 parts by weight of sugar are added to 100 parts by weight of the rice flour. The method of claim 2,
The boiled lotus leaf is added to 5 to 10 parts by weight of salt with respect to 100 parts by weight of fresh lotus leaf boiled in boiling water for 2 to 4 minutes, characterized in that the manufacturing method of the hardened rice cake. The method of claim 1,
The mixed rice flour is made by mixing 0.8 to 1.2 parts by weight of mosquito leaf powder, 0.8 to 1.2 parts by weight lotus leaf powder, based on 100 parts by weight of the rice powder,
The dough is a method for producing hardened rice cake, characterized in that 32 to 33 parts by weight of water, 1 to 2 parts by weight of salt, and 1.5 to 1.7 parts by weight of sugar are added to 100 parts by weight of the rice flour. The hardening rice cake manufactured using the manufacturing method in any one of Claims 1-4.

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