KR20130070269A - Premix composition for glutinous rice cake for baking in microwave oven, glutinous rice cake using the same, and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A premix for glutinous rice cake and a manufacturing method of the glutinous rice cake are provided to manufacture the glutinous rice cake having excellent firmness and texture easily by cooking with a microwave oven at home. CONSTITUTION: A premix composition for glutinous rice cake comprises 40-70 parts by weight of dry rice powder, 10-30 parts by weight of tapioca modified starch, 2-10 parts by weight of modified starch except tapioca modified starch, and 2-10 parts by weight of powder fat. The dry rice powder is glutinous rice powder. The tapioca modified starch is selected from the group comprising acetylation modified starch of tapioca, etherification modified starch, and esterification modified starch. The modified starch except tapioca modified starch is esterification modified starch of grain starch except tapioca. The grain starch is potato starch, wheat starch, waxy corn starch, corn starch, rice starch, or glutinous rice starch. The powder fat is one or more selected from the group comprising vegetable oil powder, animal fat powder, and a mixture thereof.

Description

Premix for glutinous rice cakes that can be cooked in microwaves, glutinous rice cakes prepared using the same, and a method for manufacturing the same.

The present invention relates to a pre-mix for glutinous rice cakes, and to a method of manufacturing a glutinous rice cake prepared using the same, and more specifically can be made by using a microwave oven, such as glutinous rice cakes that are spotlighted as breakfast substitutes and snacks at home easily The present invention relates to a glutinous rice cake prepared using the same, and a manufacturing method thereof.

Tteok is a traditional Korean food made by crushing non-glutinous rice or glutinous rice and kneading with water and sugar. Among them, glutinous rice cake is made by using glutinous rice with a lot of amylopectin. There is this. Such rice cakes generally have to go through a cumbersome manufacturing process in which rice is soaked in water, kneaded finely, and boiled in a shiru, so it is generally rare to eat rice cakes directly at home.

In particular, unlike the manufacturing process of methteok, it is necessary to go through the process of boiling glutinous rice to add stickiness, but it is cumbersome and difficult to do the process directly at home.

Looking at the prior art related to premix products for making rice cakes, Korean Laid-Open Patent Publication No. 2002-0072814 discloses a rice cake manufacturing method using ground rice flour and flour after being soaked in water. It is a hassle-free method such as a rice cake manufacturing method using a common shiru.

Korean Laid-Open Patent Publication No. 2006-0024118 discloses an invention regarding a rice cake premix containing a quality improving agent, which improves the quality of rice cake by mixing alpha modified starch and beta modified starch at a ratio of 17:83 to 75:25. As for the premix, the premix that suppresses aging is made by adding moisture to the steamed rice as in the conventional rice cake manufacturing method, rather than rice cake made with non-glutinous rice and the above-mentioned improving agent.

In addition, Korean Laid-Open Patent Publication No. 2007-0007652 discloses a composition and a manufacturing method of instant rice cake for cooking in a microwave oven. Washing with water removes foreign substances and soaks in purified water to dehydrate, crush, dry, regrind, and redry the process. This is a microwave cooking rice cake premix made by classifying wet rice powder by particle by particle, and hassle to make rice powder with wetness, starch damage of 5 ~ 15%, and grain size of 80 ~ 200mesh. There is a drawback that can be distributed only up to 2 hours at room temperature after cooking.

On the other hand, Korean Laid-Open Patent Publication No. 2009-0042672 discloses a method for preparing a wax-free premix composition for microwave cooking and a method for manufacturing the same, which is also an average particle size of 200-400 micrometers and less than 200mesh manufactured by a cumbersome wet method. There is a drawback of using glutinous rice powder which is less than 40% by weight and less than 40mesh and has a particle size of 40mesh or less.

Thus, it is common to use wet milled rice powder in the manufacturing process of mochi because wet rice powder absorbs moisture during the production of mochi and thus improves the quality of rice cake. Therefore, most rice flour for rice cake uses wet grinding method. It has been made using used rice flour. However, the method of manufacturing the wet rice flour used in the above method requires washing, dipping, and dehydrating the glutinous rice that has undergone the screening process first, followed by the first grinding with a roll mill, followed by the second grinding with a pin mill to dry. There was a problem that the high price depending on the manufacturing time and process.

Therefore, the present invention is to solve the problems of the prior art as described above, microwave cooking rice cakes having excellent shape retention and texture without using the wet crushed glutinous rice powder, which requires a cumbersome manufacturing process, and without the hassle It is an object of the present invention to provide a premix for glutinous rice cake that can be easily made and eaten at home, and to be prepared by using the same.

As a result of the present inventors' research, in order to make a variety of sticky rice cakes, such as glutinous rice cakes, which cannot be easily eaten at home, and to make it simple without omitting a cumbersome manufacturing process without using a rice cake, By using a premix included with starch and powder oil, there is a simple and easy way to heat the microwave without steaming or cumbersome without fear of loss of texture due to rapid evaporation of water, which is a cooking characteristic using a microwave oven. By confirming that the glutinous rice cake has a unique texture of glutinous rice cake was confirmed to complete the present invention.

Thus, one embodiment of the present invention is dry rice flour 40 to 70 parts by weight, tapioca modified starch 10 to 30 parts by weight, modified starch other than tapioca modified starch 2 to 10 parts by weight, and powder maintenance for 2 to 10 parts by weight It provides a premix composition.

In addition, another embodiment of the present invention provides a kneading paste for the rice cake further comprising 160 to 300 parts by weight of water with respect to the premix composition, and 100 parts by weight of the premix composition.

In addition, another embodiment of the present invention comprises the steps of mixing the premix composition; Kneading by adding 160 to 300 parts by weight of water with respect to 100 parts by weight of the mixture; And it provides a glutinous rice cake manufacturing method comprising the step of cooking the dough prepared through the kneading step.

In addition, another embodiment of the present invention provides a glutinous rice cake prepared from the premix composition.

Hereinafter, the present invention will be described in more detail.

In the present invention, 'chakgyeok' is not particularly limited and includes all types of glutinous rice cakes, such as glutinous rice cake, Injeolmi, dumb wax rice cake, or nutritional rice cake, preferably glutinous rice cake or injeolmi.

In the present invention, 'dry rice flour' or 'wet rice flour' means rice flour pulverized by dry milling or wet milling, which is commonly used in the art, and more specifically, dry rice flour is dried without a process of dipping and dehydrating washed glutinous rice. Mean glutinous rice pulverized as it is, and wet rice flour refers to rice flour after washing, immersion, and dehydrated after grinding, drying, regrinding and redrying.

The rice flour may be glutinous rice flour, non-glutinous rice flour, brown rice flour and the like, but preferably glutinous rice flour.

Generally, glutinous rice flour used for glutinous rice cake uses wet glutinous rice flour prepared by crushing glutinous rice in water and then drying it again. Wet glutinous rice flour is known to have good water absorption ability when water is added once again due to the characteristics of moisture penetrating into the starch of glutinous rice once dried. However, as described above, the production cost is high due to the long manufacturing time and complicated manufacturing process. There is a disadvantage.

On the other hand, dry glutinous rice flour is a crushed dried glutinous rice as it is without immersing and dehydrating the washed glutinous rice as it is.It has low water content and simplified manufacturing process, so it has many advantages in distribution and manufacturing cost. Compared with the powder, it shows a relatively hard texture.

However, the premix composition for wax cake according to one embodiment of the present invention, dry rice flour and modified starch other than tapioca modified starch, modified tapioca modified starch, and powdered oil in a specific composition ratio, relatively dry dry milled rice powder having poor physical properties Even though it is used, it is simple and easy to prepare a glutinous rice cake having good texture and excellent shape retention equivalent to that of wet milled rice powder by microwave cooking only.

Tapioca modified starch is to control the chewy and softness of the dough, may be selected from the group consisting of tapioca acetylated modified starch, etherified modified starch and esterified modified starch, preferably tapioca ether modified starch ( SunmixTM), for example, tapioca hydroxypropyl starch or tapioca hydroxypropyldiphosphate starch.

Modified starch other than tapioca modified starch suppresses evaporation of moisture in microwave oven cooking and improves texture that breaks down, reducing the sticky and chewy texture in the mouth. Preferably, starch derived from various grains and roots Chemically modified by conventional methods, it may be selected from acetylated starch, etherified starch, esterified starch, more preferably esterified starch.

In addition, the starch which can be used as a raw material of these modified starches is not specifically limited, It can be any grain starch including potato, sweet potato, etc. except tapioca mentioned above. For example, potato starch, wheat starch, waxy corn starch, corn starch, rice starch, and glutinous rice starch may be used, and preferably corn starch.

In particular, the esterified modified starch of the grain starch has similar properties irrespective of the type of grain, and therefore, the esterified starch of the grain starch (for example, alpha modified starch, adipic acetate starch, or alpha acetate adipic acid starch, etc.). ) Can be used. In a preferred embodiment, modified starch of waxy corn (eg, sun cream (starch corn modified starch)) can be used, in which case waxy corn modified starch, waxy corn acetate adipic acid starch or waxy corn alpha acetate adipic acid starch, etc. It may be used, more preferably waxy corn alpha modified starch may be used, but is not limited thereto.

In the manufacturing of wax cake according to the preferred embodiment of the present invention, by using the modified starch as described above to reduce the crunch and chewy texture in the mouth to obtain a softer and chewy differentiated texture It is advantageous.

Powder fats and oils are easily dispersed in water, and have the advantage of improving the workability of the dough and excellent heat resistance, which is advantageous for realizing a smooth texture, and furthermore, to obtain additional effects such as aging delay, At least one selected from the group consisting of animal fats and oils, and mixtures thereof can be used.

The vegetable oil may be one or more selected from the group consisting of palm oil, rapeseed oil, soybean oil, palm oil, sunflower oil, brown rice oil and hardened oil or transesterified oils and fats of the oil and fat (eg, milk powder, milk powder, oil oil, etc.), The animal fat or oil may be one or more selected from the group consisting of lard, beef tallow, fish oil, and the like, but is not limited thereto, and may use any vegetable or animal fat powder form that is water-dispersible.

Preferably, the pre-mixing composition for the rice cake, 40 to 70 parts by weight of dry rice flour, 10 to 30 parts by weight of tapioca modified starch, 2 to 10 parts by weight of modified starch other than tapioca modified starch, and 2 to 10 parts by weight of powder maintenance It may be, and more preferably dry rice flour 45 to 55 parts by weight, tapioca modified starch 15 to 25 parts by weight, modified starch other than tapioca modified starch 4 to 8 parts by weight, and may be one containing 4 to 8 parts by weight of powder fat. have.

Also preferably, the pre-mix composition for the rice cake contains 10 to 30 parts by weight of tapioca modified starch, 2 to 10 parts by weight of modified starch other than tapioca modified starch, and 2 to 10 parts by weight of powder oil based on 50 parts by weight of dry rice flour. It may be, and more preferably with respect to 50 parts by weight of dry rice flour, 15 to 25 parts by weight of tapioca modified starch, 4 to 8 parts by weight of modified starch other than tapioca modified starch, and may contain 4 to 8 parts by weight of powder oil. have.

If the content of the rice flour is less than the above range may have a problem that the texture falls, if the content exceeds the range there may be a problem that the workability and moldability of the dough may deteriorate is not preferable.

In addition, when the content of the tapioca modified starch is less than the above range, the texture may be degraded and the dough workability and moldability may be deteriorated.

When the modified starch content other than the tapioca modified starch exceeds the above range, the texture to be broken increases excessively and gradually becomes soft, which is not preferable in producing a rice cake characterized by a chewy texture.

In addition, when the powder oil content is less than the above range, the effect of improving the workability and heating resistance of the dough and the realization of soft texture and aging delay, and the hardness is too soft, if it exceeds the above range, It is rather unpreferable for the manufacture of foods that are characterized by a chewy texture.

The glutinous premix composition may include a variety of additional components according to the preference, for example, may further include one or more selected from the group consisting of sugar, salt (such as refined salt), but is not limited thereto.

The addition amount of these additional components can be appropriately adjusted according to preference, but preferably, based on 100 parts by weight of the glutinous premix composition, 0.1 to 5 parts by weight of salt, and 10 to 20 parts by weight of sugar.

In addition, the premix composition may include a variety of additional ingredients for minimizing the change in the quality of the rice cake, for example, aging including disaccharides, oligosaccharides, polysaccharides, such as trehalose to increase the stability of processing and reduce the degree of aging Inhibitors, enzymes, and the like.

According to another embodiment of the present invention, there is provided a glutinous dough prepared by further adding water to the waxy premix composition.

The kneading paste may preferably further comprise 160 to 300 parts by weight, more preferably 200 to 250 parts by weight of water, based on 100 parts by weight of the premix composition for waxing according to the embodiment of the present invention described above. have.

Since the water content of the kneading uses dry rice powder having high water absorption, which is not used previously, it is essential to knead by adding excess water as compared to when using wet rice flour, preferably by including water within the above range. The soft and chewy texture can be maintained, and the moldability and workability at the time of cooking can be excellent. If the water content is too high, very dense dough is formed, and workability and texture are low. If the amount is too small, the dough is too hard to obtain a desirable texture. Water is not particularly limited as long as it can be used as drinking water, and may be, for example, purified water. There is no particular limitation on the water temperature when kneading, for example, water at room temperature.

Another embodiment of the present invention comprises the steps of mixing the premix composition for the rice cake according to the preferred embodiment of the present invention; Kneading by adding 160 to 300 parts by weight of water, more preferably 200 to 250 parts by weight, based on 100 parts by weight of the mixture; And it provides a glutinous rice cake manufacturing method comprising the step of cooking the dough prepared through the kneading step.

The mixing step may be preferably to provide a powder raw material by mixing each component of the pre-mixing composition for 1 month to 20 minutes, preferably 5 minutes to 15 minutes.

Also preferably, prior to the kneading step, it may further comprise the step of passing the mixture through 10 to 30 mesh, more preferably about 20 mesh, by further passing the process through such a mesh The mixing degree of fats and oils can be made constant by mixing once again.

The kneading step is not particularly limited, and kneading may be performed by kneading by hand or by using a machine such as a kneader until the powder lumps disappear.

The cooking step may be appropriately made according to the type of glutinous rice cake to be made using the prepared dough.

Among them, in particular, it can be made using a microwave oven, while cooking in a microwave oven is generally easy to cook, while there was a fear of deterioration of texture due to rapid moisture evaporation. However, according to a preferred embodiment of the present invention for the glutinous rice cake premix and its manufacturing method, as mentioned above, in the step of manufacturing the glutinous rice cake can be easily prepared by using a microwave oven without fear of texture degradation. It is done.

According to one preferred embodiment of the present invention, as can be seen in the experimental example described below when the strength of the rice cake was measured using a texture analyzer (Becton), the hardness represented by the weight (g) applied per unit area of the rice cake (Hardness ) Can provide an optimal texture when the value of 1100 ~ 1500g, more preferably about 1200 ~ 1400g level.

Preferably, the dough can be prepared by heating the prepared dough in a microwave oven (700W standard) so that the rice cakes are cooked evenly, and turning the dough upside down, and more preferably, take out the dough once a minute and turn the dough upside down. You can cook for 3 to 7 minutes while giving.

The above-mentioned premix composition for glutinous rice cake, the glutinous rice cake containing the same, and the glutinous rice cake prepared according to the method of manufacturing a glutinous rice cake can be various types of glutinous rice cake, glutinous rice cake, mussel rice cake, nutritious rice cake, etc. Can be.

The glutinous rice cake may include various kinds of solids inside and outside the rice cake according to taste, and the solids include, but are not limited to, commonly used soybean flour and red bean sediment, and according to the taste, for example, bread, green tea powder, pine powder, Nuts, meat (beef, pork, chicken, etc.), potatoes, chestnuts, squash, red beans, sweet potatoes, vegetables, fruits, ice cream, etc. can be used as the ingredients of the desired solids.

For example, during the production of glutinous rice cakes, the mugwort, spinach, sweet pumpkin, black rice, brown rice, and the like may be included in the rice cake as desired.

According to the present invention for mixing the glutinous rice cake according to the present invention, the glutinous rice cake containing the same and the method of manufacturing glutinous rice, by steaming for 20 to 30 minutes using a steamer and then cooking through a punching process, by short-time cooking in a microwave instead of a cumbersome manufacturing process. It is very simple and easy to prepare a glutinous rice cake having excellent shape retention and texture, and thus, it is easy to make various types of glutinous rice cakes such as Injeolmi and glutinous rice cake at home.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Experimental Example  1 to 4. Preparation of Injeolmi for Microwave Oven by Glutinous Rice Flour and Measurement of Properties

1) Injeolmi for microwave Premix  And manufacture of cut rice using the same

Each of four types of glutinous rice flour (two wet grinding and two dry grinding), modified starch (sun cream: adipic acetate alpha starch, Samyang Genex), white sugar (Samyang), and refined salt After improving the powder material according to the mixing ratio of Table 1 below, firstly mixing with Kitchen Aid (KitchenAid Model 5K5SS, Made in USA) for 10 minutes, dispersing the powdered powder using a 20 mesh sieve, and then mixing again for 15 minutes. To prepare a pre-cut for beauty.

In 250 g of the prepared Injeolmi premix, 200 ml of water in the case of wet ground glutinous rice flour and 500 ml of water in the dry ground glutinous rice flour were mixed and kneaded until the mass disappeared. After the dough was completed, put it in a microwave oven and cook it for 5 minutes by heating and removing the dough and turning it upside down once in a microwave oven 700W so that the rice cakes could be cooked evenly. It was buried in the prepared fried soybean chopped to prepare an injeolmi.

Rice cake (ginjeolmi) premix combination for the microwave Raw material name Compounding ratio (% by weight) Glutinous rice flour (4 types) 79.0 Baek sugar (Samyang Corporation) 15.0 Modified starch
(Adipic Acetic Acid Alpha Starch, Samyang Genex) 5.0 Purified salt 1.0 Sum 100.0

In Table 1, four kinds of glutinous rice flour are as follows.

A: Wet glutinous rice flour manufactured by Pacific Co., Ltd.

B: Wet glutinous rice flour manufactured by Daesun Flour

C: Dry glutinous rice flour manufactured by FND

D: Dry glutinous rice flour manufactured by Kokuensu

2) Property measurement

In order to measure the physical properties (Hardness, Chewiness) of Injeolmi prepared in a microwave oven using each glutinous rice powder, a test was conducted using a Texture Analyzer (Becton, Model: TA-XT2i). Cylinder, test speed 1.7mm / sec, strain was measured by 50%.

The strength of the dough was measured based on the force applied during compression through the analysis of the hardness, and the softness of the dough was measured by analyzing the chewiness. Hardness is the force required to reach the desired deformation, which means the maximum peak that occurs during the first compression process, and chewability is the auxiliary factor of hardness, the force required to chew solid foods that can be swallowed. It can be said.

Injeolmi physical property measurement result by glutinous rice flour Glutinous Rice Flour Hardness (g) Chewiness (g) A: Experimental Example 1 1398.11 1596.61 B: Experimental Example 2 1488.95 1838.76 C: Experiment 3 1623.41 1886.01 D: Experimental Example 4 1506.77 1693.10

As shown in Table 2 above, the hardness and chewability of Injeolmi of Experimental Examples 3 and 4, which were prepared using a premix containing dry ground rice flour C, and D, were prepared using A and B, which are wet milled rice flour. It was higher than Injeolmi of Examples 1 and 2, which means that Injeolmi made from dry milled rice flour is relatively hard and tough compared to Injeolmi made from wet milled rice flour, thus the texture of Injeolmi made from wet milled rice flour is more. It was confirmed that excellent.

Experimental Example  5 to 7. Dry grinding glutinous rice flour and tapioca  Evaluation of Texture Improvement by Using Modified Starch

1) Injeolmi for microwave Premix  And manufacture of cut rice using the same

As the rice flour, dry grinding glutinous rice powder C was used, and the mixture was prepared in the blending ratio of Table 3 below, further including tapioca modified starch, to prepare premix and injeolmi in the same manner as in Experiment 1 to 4). Measurement and sensory evaluation were conducted.

Premix composition table (mixing ratio: weight%) Raw material name Experimental Example 3 Experimental Example 5 Experimental Example 6 Experimental Example 7 Dry Glutinous Rice Flour C 79.0 69.0 59.0 49.0 Baek sugar (Samyang Corporation) 15.0 15.0 15.0 15.0 Modified starch
(Adipic Acetic Acid Alpha Starch, Samyang Genex) 5.0 5.0 5.0 5.0 Tapioca modified starch (Tapioka hydroxypropyl starch, Samyang Genex) - 10.0 20.0 30.0 Purified salt 1.0 1.0 1.0 1.0 Sum 100.0 100.0 100.0 100.0

2) Property measurement and sensory evaluation

The physical properties of Injeolmi prepared by each formulation were measured in the same manner as in Experimental Examples 1 to 2, 2), and 20 trained sensory specialists (10 men and women each) of Samyang Group Food Research Institute Sensory evaluation was carried out using the five-point scale of three items, such as texture, overall taste, and the results are shown in Tables 4 and 5, respectively.

Measurement result of each compound Experiment Hardness (g) Chewiness (g) Experimental Example 3 1623.41 1886.01 Experimental Example 5 1519.73 1733.18 Experimental Example 6 1366.81 1491.01 Experimental Example 7 1208.91 1288.63

Sensory evaluation results for each compound Experiment Texture symbol Taste symbol Overall preference Experimental Example 3 3.2 3.5 3.3 Experimental Example 5 3.4 3.6 3.5 Experimental Example 6 4.0 3.9 3.9 Experimental Example 7 3.6 3.7 3.6

As shown in Table 4 and Table 5, the hardness and chewability values of Experimental Examples 5 to 7, including tapioca modified starch, were reduced compared to Experimental Example 3, which did not include tapioca modified starch, and specifically tapioca modified starch. Looking at the effect of the content of the higher the content of tapioca modified starch was found that the hardness (Hardness) is lowered to represent a soft texture. On the other hand, the lower hardness and lower chewiness also lower the chewy texture unique to Injeolmi. In Experimental Example 6 reaching 30 parts by weight, the palatability of the overall texture was determined to be the best in Experimental Example 6 containing 20 parts by weight of tapioca modified starch.

As can be seen from the above results, in Table 2 showing the results of Experimental Examples 1 to 4, the highest level of hardness and chewability, the dry grinding glutinous rice flour by adding tapioca modified starch to the dry grinding glutinous rice flour was found to be the lowest. It can be confirmed that the physical properties of, and especially when the tapioca modified starch containing 20 parts by weight was confirmed that the texture is the best.

Example  1 to 3: according to the use of powder oil Texture  Improvement evaluation

1) Injeolmi for microwave Premix  And manufacture of cut rice using the same

Dry glutinous rice flour C was used as rice flour, and it contained 20 parts by weight of tapioca modified starch, and further including powdered fats, except that it was prepared in the blending ratio of Table 6 in the same manner as in Examples 1 to 4 above. Premix and Injeolmi were prepared to measure physical properties and sensory evaluation.

Formulation design using powder oil (compound ratio: weight%) Raw material name Experimental Example 6 Example 1 Example 2 Example 3 Dry Glutinous Rice Flour C 59.0 57.0 53.0 49.0 Baek sugar (Samyang Corporation) 15.0 15.0 15.0 15.0 Modified starch
(Adipic Acetic Acid Alpha Starch, Samyang Genex) 5.0 5.0 5.0 5.0 Tapioca modified starch (Tapioka hydroxypropyl starch, Samyang Genex) 20.0 20.0 20.0 20.0 Powder maintenance
(Palm oil powder, Samyang well food) - 2 6 10 Purified salt 1.0 1.0 1.0 1.0 Sum 100.0 100.0 100.0 100.0

2) Property measurement and sensory evaluation

The physical properties of Injeolmi prepared by each formulation were measured in the same manner as in Experimental Examples 1 to 2, 2), and 20 trained sensory specialists (10 men and women each) of Samyang Group Food Research Institute Sensory evaluation was carried out using the five-point scale, three items such as texture, overall taste, and the results are shown in Tables 7 and 8, respectively.

Measurement result of each compound Experiment Hardness (g) Chewiness (g) Experimental Example 6 1366.81 1491.01 Example 1 1401.26 1477.10 Example 2 1231.81 1398.09 Example 3 1118.67 1388.15

Sensory evaluation result Experiment Texture symbol Taste symbol Overall preference Experimental Example 6 3.7 3.6 3.6 Example 1 3.7 3.7 3.7 Example 2 4.1 3.8 4.0 Example 3 3.3 3.8 3.7

As shown in Table 7 and Table 8, the hardness of the Example 1 containing 2 parts by weight of powder compared to Experimental Example 6, which does not include powder holding, although the hardness slightly increased, the chewiness decreased, and the sensory performance was experimental. It can be seen that it appears higher than 6, and when looking at the effect of the content of the included powder oil, it was found that the higher the content of the powder oil contained, the lower the hardness (Hardness), indicating a soft texture. On the other hand, the chewability (chewiness) was reduced and maintained at a certain level, it could be confirmed that the chewy texture unique to Injeolmi was not degraded.

By the way, when the content of the powder fat exceeds 10%, as the hardness is too low it was confirmed that the functionality, in particular the texture is reduced (Example 3). Therefore, when the powder is contained in 2 to 10 parts by weight, it was confirmed that the physical properties and functionalities are the most excellent.

Claims (13)

Dry rice flour 40 to 70 parts by weight, 10 to 30 parts by weight of tapioca modified starch, 2 to 10 parts by weight of modified starch other than tapioca modified starch, and 2 to 10 parts by weight of powder maintenance.
The method of claim 1,
The dry rice flour is glutinous rice flour, the pre-mix composition for glutinous rice cake.
The method of claim 1,
The tapioca modified starch is selected from the group consisting of tapioca acetylated modified starch, etherified modified starch and esterified modified starch, the pre-mix composition for the rice cake.
The method of claim 1,
Modified starch other than the tapioca modified starch is esterified modified starch of grain starch excluding tapioca, pre-mix composition for the rice cake.
5. The method of claim 4,
The grain starch is potato starch, wheat starch, waxy corn starch, corn starch, rice starch, or glutinous rice starch, glutinous premix composition.
The method of claim 1,
The powder fat and oil is one or more selected from the group consisting of vegetable oil powder, animal fat powder and mixtures thereof, pre-mix composition for wax cake.
7. The method according to any one of claims 1 to 6,
With respect to 100 parts by weight of the glutinous premix composition, 10 to 20 parts by weight of sugar, and 0.1 to 5 parts by weight of salt, the pre-mix composition for waxing.
Claims 1 to 6 of the premix composition of any one of claim 1, and 100 to 300 parts by weight relative to 100 parts by weight of the pre-mixing dough for wax cake.
9. The method of claim 8,
The dough is glutinous rice cake, glutinous rice cake, mule glutinous rice cake, or glutinous rice cake dough for the manufacture of nutty rice cake.
Mixing the premix composition of any one of claims 1 to 6;
Kneading by adding 160 to 300 parts by weight of water with respect to 100 parts by weight of the mixture; And
The method of manufacturing a glutinous rice cake comprising the step of cooking the dough prepared through the kneading step.
The method of claim 10, wherein the cooking step
Take out once every minute on the basis of 700W in a microwave oven to cook for 3 to 7 minutes while turning the dough upside down, manufacturing method.
11. The method of claim 10,
The glutinous rice cake, glutinous rice cakes, Injeolmi, dumb glutinous rice cake, or nutritional glutinous rice cake form, a method of manufacturing glutinous rice cake.
A rice cake prepared from the premix composition of any one of claims 1 to 6.