KR20160046943A - Put The Nuts Yeast Yoogwa - Google Patents

Put The Nuts Yeast Yoogwa Download PDF

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Publication number
KR20160046943A
KR20160046943A KR1020140141559A KR20140141559A KR20160046943A KR 20160046943 A KR20160046943 A KR 20160046943A KR 1020140141559 A KR1020140141559 A KR 1020140141559A KR 20140141559 A KR20140141559 A KR 20140141559A KR 20160046943 A KR20160046943 A KR 20160046943A
Authority
KR
South Korea
Prior art keywords
glutinous rice
nuts
yeast
fry
rice
Prior art date
Application number
KR1020140141559A
Other languages
Korean (ko)
Inventor
강성근
Original Assignee
대덕대학산학협력단
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 대덕대학산학협력단 filed Critical 대덕대학산학협력단
Priority to KR1020140141559A priority Critical patent/KR20160046943A/en
Publication of KR20160046943A publication Critical patent/KR20160046943A/en

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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
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Abstract

Deep-fried sweet rice cake adds yeast residues to glutinous rice paste, manufactures the paste, and fries the same in oil. The deep-fried sweet rice cake reduces an amount of sodium intake.

Description

Put the Nuts Yeast Yoogwa

The present invention is produced by adding yeast sweet potato rice to a conventional glutinous rice dough, and finely crumbling nuts instead of rice tumbler.

Nuruk reduces the amount of sodium intake and is effective in dieting because it has fewer fats. It also has the effect of relaxing stomachs in one room, digesting food, and stopping dysentery.

It is difficult to add yeast stew rice to the existing glutinous rice dough.

When adding Nuruk Stew rice to glutinous rice flour, remove the water completely and add dough.

It is sweet, but it is good for diet and reduces the amount of sodium ingested. It is effective for digesting food and stopping dysentery, so it can be served as a dessert after meals.

This figure shows the yeast fried with glutinous rice paste added to glutinous rice dough.

In the conventional glutinous rice dough process, add yeast stew rice, fry twice in oil, and finish with crushed nuts.

In the glutinous rice dough process, add Nuruk Stew rice, and then finish the dough. Fry once in 100 degree seed oil, then fry in 160 ~ 170 degree seed oil one more time, and then add chestnut or honey and roll it in crushed nuts.

Claims (7)

Put glutinous rice in a jar and let it ferment naturally at room temperature for 7 ~ 15 days. Rinse the fermented glutinous rice, remove it from the water, and drain it. Put glutinous rice flour, steamed rice, bean, and sake, and knead it and steam it in the steamer. Spread the fattened plaster broadly. It cuts in good size to eat. Fry a little at 100 degrees Celsius first, then splash once more in the oil between 160-170 degrees Celsius, and let it swell up like a balloon and catch the shape nicely. Fry the yuchiae or honey in the fried yuwoo and roll it well over nuts such as crushed walnuts and peanuts.
KR1020140141559A 2014-10-20 2014-10-20 Put The Nuts Yeast Yoogwa KR20160046943A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020140141559A KR20160046943A (en) 2014-10-20 2014-10-20 Put The Nuts Yeast Yoogwa

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020140141559A KR20160046943A (en) 2014-10-20 2014-10-20 Put The Nuts Yeast Yoogwa

Publications (1)

Publication Number Publication Date
KR20160046943A true KR20160046943A (en) 2016-05-02

Family

ID=56021308

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020140141559A KR20160046943A (en) 2014-10-20 2014-10-20 Put The Nuts Yeast Yoogwa

Country Status (1)

Country Link
KR (1) KR20160046943A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107568399A (en) * 2017-09-08 2018-01-12 喀什神恋有机食品有限责任公司 A kind of kernel candy and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107568399A (en) * 2017-09-08 2018-01-12 喀什神恋有机食品有限责任公司 A kind of kernel candy and preparation method thereof

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