KR20140019158A

KR20140019158A - A rice cake having sea tangle and the manufacturing method thereof

Info

Publication number: KR20140019158A
Application number: KR1020120085751A
Authority: KR
Inventors: 방남휴
Original assignee: 주식회사 디와이푸드
Priority date: 2012-08-06
Filing date: 2012-08-06
Publication date: 2014-02-14

Abstract

The kelp rice cake of the present invention is mixed with 25 to 35% by weight of alpha kelp powder and 0.5 to 1.5% of refined salt by the same method as 65 to 75% by weight of rice powder crushed semi-crushed rice by heating. It is completed by steaming the mixed powder, the method for producing kelp rice cake of the present invention is automatically loaded with a rice in a semi machine, by applying heat to a moving tube and alpha-based the rice into a semi machine; Called semi-rice; Grinding the soaked rice; Mixing the alpha-enriched kelp powder with rice powder by adding heat and adding a refined salt; Loading the mixed powder into a steamer; steaming; the kelp rice cake of the present invention includes a kelp powder that is good for the body, and has good nutrition and taste, and thus can be widely used as a stock and snack, and has excellent preservation and processability. It will be able to make a significant contribution to improving diet and improving public health.

Description

Kelp rice cake and its manufacturing method {a rice cake having sea tangle and the manufacturing method

The present invention relates to a seaweed rice cake and a method for producing the same, and more particularly, to a wide range of foods that are beneficial and tasty to the human body, including a proportion of rice and kelp.

Rice cakes are believed to have been eaten naturally since grains were produced and flowered, and they have been developed in various ways over time.

A bottle refers to rice cakes made of flour in China, but in Korea, it is used to include all rice cakes as well as flour rice cakes. The rice cake made by steaming the grain of grain and then squeezing it is called a jar.

The exact age of when our people made rice cakes is not known, but grains are cooked at the beginning of farming, boiled porridge at first, and steamed in the next step. Shiru is excavated from Gimhae, Ungcheon, etc. in the first and second centuries, and the paintings of Anak No. 3 tombs in Goguryeo are steaming something in Shiru. It can be seen that the grain was eaten by steaming grains at this time. The remains of the Silla era were excavated with earthenware shiru and bronze shiru, and there are many records of rice cakes in Samguk Sagi and Samguk Yusa.

On the other hand, there are kinds of rice cakes such as shiru-teok, steamed rice cakes, terminals, and rice cakes.

In the above, Shiru-teok is a basic type of rice cake made first among rice cakes. Grind the grains and put them on the pan, put them on the pot and steam them with steam. Shiru-teok has sulgidduk and tteok-teok. Rice cakes steamed in a mass without making water on rice flour are called sulgidduk and also called bunch rice cake. Seolgitteok includes white snow white made only with rice powder and soybean powder, mugwort, persimmon snow, chestnut snow, holding bottle, and donkey bottle mixed with soybean, persimmon, chestnut and wormwood in rice powder. Rice cakes are made of flour by grinding rice or glutinous rice, and steamed with onions with red beans, green beans, and sesame. It is also made of rice flour mixed with honey, stone flour, and Seunggeumcho powder. The red bean shiru pyeon, which is used in Gosa, which can still be seen a lot today, is the most representative rice cake.

And steamed rice cakes (same bottle, steamed rice cake) are steamed with glutinous rice as they are, and the rice cakes are watered and steamed. Injeolmi is called glutinous rice and steamed in a steamer and steamed in a steamed rice bowl. White rice cake, sliced rice cake, and rice cake rice cake are made from rice flour mixed with water in rice flour, and the rice cake beaten in mortar or saucepan. It is a white rice cake that has been shaped like a stick with long sticks of rice cake. Gaepi Tteok is a small rice cake that is pushed thinly and then folded into small bowls. At this time, the air enters a lot of bulging wind called.

Dandan (子) is a rice cake made by kneading glutinous rice flour, making it in a circle, boiled in boiling water, and soaked with soybean or cracked water. Songpyeon is made by kneading non-glutinous rice flour, and put beans, sesame seeds, chestnuts, etc. into small pieces and make them like shellfish. The terminal is steamed with water, steamed or kneaded. Terminals include stone terminals, chestnut terminals, jujube terminals, cucurbita terminals, and citron terminals.

Jiji is a rice cake (jeonbyeong, 煎餠) kneading the glutinous rice or glutinous powder to form a shape, it is supported by oil, there are hwajeon, jeonjeon, bukumi. Hwajeon is a fun rice cake made by mixing glutinous rice flour with hot water and kneading it well to make it flat. When fat, put flowers or chrysanthemum leaves depending on the season. Juak is a funny rice cake made by mixing glutinous rice flour with sesame seeds and kneading jujube with honey. Bukkumi is a rice cake that is made by sticking glutinous rice flour or tea flour and making it flat.

On the other hand, starch of instant rice cake is alphaized and not digestible, but if left untreated, the starch's structure changes from alpha to beta and hardens. Heating it back to its original state again. Just as there are “immediate ramen”, “immediate rice cake” can be made. Freeze-dried rice cakes are freeze-dried and the starch remains alpha-type, so you can eat it just like adding rice cakes. The rice cake packaged and sealed at a high temperature with a plastic film is excellent in its shelf life.

Recently, the government is encouraging the development and production of rice processed products as part of measures to increase rice consumption. At this point, efforts are being made to develop rice cakes containing delicious and healthy ingredients.

The present invention has been made in view of the above-mentioned conventional situation, and an object thereof is to provide a kelp rice cake and a method for producing the same, which have excellent taste and nutrition, and excellent preservability and processability by containing kelp.

The kelp rice cake of the present invention for achieving the above object is 25 to 35% by weight of alpha kelp powder and 0.5 to 0.5% refined salt by the same method as 65 to 75% by weight of rice powder crushed semi-calculated rice by applying heat 1.5% is mixed and the mixed powder is steamed and completed.

The method for preparing kelp rice cake of the present invention is automatically loaded with a rice in a semi machine, by applying heat to a moving tube to alpha the rice into a semi machine and semi-added; Called semi-rice; Grinding the soaked rice; Mixing the alpha-enriched kelp powder with rice powder by adding heat and adding a refined salt; And loading and mixing the mixed powder with a steamer.

In the method for preparing kelp rice cake of the present invention, in the step of mixing kelp powder and rice powder and adding refined salt, the ingredient ratio of each raw material is 65-75 wt% rice powder, 25-35 wt% kelp powder, and 0.5- refined salt. It can be 1.5%.

In addition, in the step of semi-rice, the temperature of the transfer pipe for transferring the rice to the semi-machine may be 30 ℃ ~ 60 ℃, the passing time may be 10 to 30 seconds.

In addition, in the method for producing kelp rice cake of the present invention, it is preferable to steam the mixed powder with water into which the whiskers are put in the steaming step.

The kelp rice cake of the present invention, including healthy kelp powder good nutrition and taste can be widely used as a stock and snacks, excellent preservation and processability can greatly contribute to the improvement of diet and public health.

1 is a process chart of the method for producing kelp rice cake according to the present invention

Hereinafter, the technical details of the present invention will be described in detail.

The kelp rice cake of the present invention is mixed with 25 to 35% by weight of alpha kelp powder and 0.5 to 1.5% of refined salt by the same method as 65 to 75% by weight of rice powder crushed semi-crushed rice by heating. It is finished by steaming the mixed powder.

On the other hand, Figure 1 is a process diagram of a method for producing kelp rice cake according to the present invention.

The method for producing kelp rice cake of the present invention as shown in FIG.

Automatically loading rice into a semi-machine, applying heat to a moving tube to alpha the rice and injecting it into a semi-machine;

Called semi-rice;

Grinding the soaked rice;

Mixing the alpha-enriched kelp powder with rice powder by adding heat and adding a refined salt;

Loading the mixed powder into a steamer; steaming.

In the method for producing kelp rice cake of the present invention, it is preferable that the temperature of the moving tube for transferring rice to a semi machine is between 30 ° C. and 60 ° C., and the passing time is about 10 to 30 seconds.

In addition, the mixing ratio of each raw material is preferably 65 to 75% by weight of rice, 25 to 35% by weight of kelp, and 0.5 to 1.5% of refined salt.

When the mixed powder is loaded into the steamer and steamed with water containing corn whiskers in the steaming stage, more delicious kelp rice cake can be completed.

Sea tangle, which is a major component of the seaweed rice cake of the present invention, is a seaweed that has been widely edible since the Three Kingdoms era and is brown algae of two to three years. It is 2 ~ 4m long, about 20 ~ 30cm wide, and has a brownish brown or blackish brown band shape. The front of the body is thick, slippery, and has a slightly crumpled pattern. It is usually a short, thick stem that lives on the rocks of low tide. It is widely found in Geoje Island, Jeju Island, and Heuksan Island. One person is Gongpo and Kelp.

Dried kelp is about 7% protein, 0.5% fat, 44% carbohydrates and about 28% minerals. It is rich in calcium and iron. Like seaweed, it is also rich in iodine, which is essential for the synthesis of thyroid hormones. There is a lot of vitamin C as a vitamin. The main component of the protein is glutamic acid, which gives it a rich flavor.

Recently, it is known that kelp has a blood pressure lowering effect. The fat is very small, but it is characterized by fishy smells of liquid fat and a large number of unchecked. Carbohydrates are mainly sticky viscous and break down to produce glucose, fructose, galactose and maltose. Some have sugar, starch, fiber, etc., but the amount is very small. Kelp contains about 20% of algin, a viscous carbohydrate, like alginic acid in seaweed. This is also good for constipation by keeping the intestines peristalsis and keeping the water in moderation. White powder is sometimes seen on the surface of the kelp, which is a component called mannit.

Kelp is black and dried one by one, and the thicker, the better the quality. The reddish color or fine wrinkles are not good, and the black color is slightly greenish brown.

White powder on the surface of dried shimashima has a sweet taste as mannitol (mannit). Sodium salt of alginic acid is used as a stabilizer for grass and food. The kelp is added to broth because it contains a lot of glutamic acid and extract. Since kelp contains a large amount of minerals such as calcium (Ca) and iodine (I), it is preferable to use edible portions in small amounts as a source of mineral supply.

The kelp rice cake of the present invention is superior to other rice cakes in terms of flavor and texture, and also has a fast recovery power, and when prepared for rice cake soup, does not spread well even when cooked and has a good texture for a long time.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. .

Claims

A mixture of 25 to 35% by weight of alpha kelp powder and 0.5 to 1.5% of refined salt was mixed with the same method as 65 to 75% by weight of rice powder crushed by heating and alpha-ized rice. Kelp rice cake characterized by.

Automatically loading rice into a semi-machine, applying heat to a moving tube to alpha the rice and injecting it into a semi-machine;
Called semi-rice;
Grinding the soaked rice;
Mixing the alpha-enriched kelp powder with rice powder by adding heat and adding a refined salt;
A method for producing kelp rice cake comprising the step of loading the mixed powder in a steamer to steam.

The method according to claim 2, wherein in the step of mixing the kelp powder and rice powder and adding the refined salt, the ingredient ratio of each raw material is 65-75 wt% of rice powder, 25-35 wt% of kelp powder, and 0.5-1.5% of refined salt. A method for producing kelp rice cake, characterized in that.

The method of claim 2 or 3, wherein the temperature of the moving tube for transferring the rice to the semi-conductor in the step of semi-rice is 30 ℃ ~ 60 ℃, the passing time is 10 ~ 30 seconds.

The method for preparing kelp rice cake according to claim 2 or 3, wherein the mixed powder is steamed with water into which corn whiskers are put in a steaming step.