KR20160080878A

KR20160080878A - Manufacturing methode for glutinous rice cake having stuffing made of potatoes and red bean paste and glutinous rice cake using the same

Info

Publication number: KR20160080878A
Application number: KR1020140192589A
Authority: KR
Inventors: 김일문
Original assignee: 김일문
Priority date: 2014-12-29
Filing date: 2014-12-29
Publication date: 2016-07-08

Abstract

The present invention relates to a glutinous rice cake and to a method for producing the same. According to the present invention, the glutinous rice cake has stuffing containing sweet potatoes and red bean dregs, so a consumer can conveniently consume nutrients of sweet potatoes which have anticancer and adult diseases preventing effects. Also, the consumer can feel the sweet flavors of red beans. The method comprises the steps of: washing sweet potatoes, and steaming the same to have a water content of 15-20%; pulverizing and mashing the steamed sweet potatoes, and molding 25-45 parts by weight of mashed sweet potatoes with respect to 100 parts by weight of the overall glutinous rice cake into a spherical shape; producing red bean dregs by sequentially steaming red beans soaked in water, mixing the same with sugar, and heating and cooling the same; molding 10-30 parts by weight of red bean dregs with respect to 100 parts by weight of the overall glutinous rice cake into a thin sheet shape having a thickness of 1-3 mm; producing rice cake stuffing by disposing and wrapping sweet potatoes on the red bean dregs; producing a rice cake skin by pulverizing and steaming glutinous rice; and wrapping the rice cake stuffing by 30-60 parts by weight of the rice cake skin with respect to 100 parts by weight of the overall rice cake.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a glutinous rice cake having a sweet potato and a bean jam and a glutinous rice cake prepared by the method and a glutinous rice cake,

The present invention relates to a rice cake and a method for producing the rice cake. More specifically, the present invention provides a rice cake having a sweet potato and a bean jam in the inside of the rice cake to easily ingest nutritional components of sweet potato having anti- The present invention also relates to a method of producing the same.

Recently, the consumption of flour, represented by fast food, has increased, while the consumption of rice has gradually decreased. The decrease in rice consumption is directly related to the national food security as well as the income decrease of farmers. Various foods using rice are being developed to increase rice consumption.

Korean Patent Laid-open Publication No. 2013-0098959 discloses a rice muffin, Korean Patent Registration No. 1471296 discloses rice bran with rice, Korean Patent Laid-Open Publication No. 2014-0144916 discloses yogurt using rice, and Korean Patent Publication No. 2014-0140161 discloses rice Are disclosed. In addition to these, various foods such as rice makgeolli, rice pizza, and rice sugar are being developed.

Rice cake is a representative traditional food made from rice, and it is consumed in various kinds such as Songpyeon, Daegeummi, Garakchok, and functional rice cakes are recently developed to improve new nutrients and flavor.

For example, Korean Patent Registration No. 1476110 discloses a rice cake containing rice pomace and rice brown rice pieces, Korean Patent Laid-Open Publication No. 2014-0137187 discloses a rice cake containing red ginseng extract, Korean Patent Laid-Open Publication No. 2014-0036053 contains pine needle juice Korean Patent No. 1253950 discloses rice cakes containing persimmon, respectively.

Meanwhile, sweet potatoes have been cultivated widely as a wild plant for a long time, containing 68.5% of moisture, 1.8% of crude protein, 0.6% of crude fat, 1.3% of crude fiber, 1.1% of ash, 26.4% of carbohydrates and a small amount of vitamins A, B and C . Sweet potatoes are rich in minerals, dietary fiber, and proteins as well as good taste.

According to the literature, sweet potato has been evaluated as having various pharmacological effects. According to recent studies, it is known that sweet potato has the highest inhibition rate of carcinogen among vegetables having anticancer inhibitory effect such as eggplant, carrot and celery.

These potatoes have been known to be effective against β-carotene, an antioxidant vitamins, chlorphenic acid, a polyphenolic compound that exhibits strong antioxidant activity, and protease inhibitors that inhibit cancer development and viral infection in animals. It is presumed that the components and other components of the sweet potato act in combination to exhibit anticancer activity. Therefore, it is necessary to develop rice foods using sweet potatoes in order to increase rice consumption and to consume more nutrition components of sweet potatoes.

1. Registration Patent Publication No. 10-1476110 (the name of the invention: a process for producing a rice cake composition containing rice hull and brown rice flakes and a rice cake composition obtained therefrom, 2014.12.23) 2. Description of the Prior Art Patent No. 10-2014-0137187 (Title of the invention: a method for producing rice cakes and puffed confectionery containing red ginseng extract 2014.12.02) 3. Patent Publication No. 10-2014-0036053 (entitled "Metabolic syndrome-improving functional rice cake containing pine needle extract as an active ingredient," issued Apr. 25, 2014) 4. Registration No. 10-1253950 (the name of the invention: rice cakes using persimmon and its production method, 2013.04.16)

The Applicant has found that sweet potatoes can be used as a rice cake in the rice cake enjoyed by both male and female, and completed the present invention.

Therefore, the present invention has a sweet potato having a nutritive ingredient and a pharmacological effect useful in the human body, and a sweet potato bean jam together with the sweet potato, so that the nutritive ingredient of the sweet potato can be easily ingested, and the sweet flavor of the bean paste And a method for producing the same.

In order to solve the above-mentioned problems, the method for manufacturing a waxy rice cake containing a sweet potato and bean jam according to the present invention comprises the steps of washing the sweet potato and then boiling the sweet potato so that the water content becomes 15 to 20% Crushed sweet potatoes in a spherical form in an amount of 25 to 45 parts by weight based on 100 parts by weight of the whole rice cake, mixing the sugar beans with water, and heating and cooling the beans to prepare bean jam, Forming a thin sheet having a thickness of 1 to 3 mm in an amount of 10 to 30 parts by weight based on 100 parts by weight of the starch, preparing a wrapped rice gruel after arranging a sweet potato on a bean jam, grinding the glutinous rice, And wrapping the rice cake with 30 to 60 parts by weight of rice cake with respect to 100 parts by weight of the whole rice cake.

Further, according to the present invention, the crustacea can be prepared by adding crushed wormwood leaves.

According to the present invention, there is provided a daisy-like rice cake having a sweet potato and bean jam separately.

According to the present invention, by using sweet potato as a rice cake, the nutritional ingredient of sweet potato having anti-cancer and adult disease prevention effect can be easily ingested, thereby improving health, and the sweet flavor of sweet potato is harmonized with sweet flavor, It can be used by everyone, young and old, and can encourage rice consumption.

1 is a flowchart showing a method of manufacturing a rice cake having a rice cake containing sweet potato and bean jam according to the present invention.
2 is a photograph of a rice cake with a rice cake containing sweet potato and bean jam according to the present invention.
FIG. 3 is a cross-sectional photograph of the rice cake containing sweet potato and bean jam in FIG. 2.

Hereinafter, with reference to the accompanying drawings, a method of manufacturing a rice cake having a rice cake containing sweet potato and bean jam will be described.

1 is a flowchart showing a method of manufacturing a rice cake having a rice cake containing sweet potato and bean jam according to the present invention.

1. Sweet potato steaming step (S110)

Sweet potatoes are washed with clear water to remove foreign substances from the epidermis, and then placed in a steam steamer to have a water content of 15 to 20%. The sweet potatoes used may be either yellow sweet potatoes rich in β-carotene or purple sweet potatoes rich in anthocyanin. In the present invention, the water content of the cooked sweet potatoes is preferably 15 to 20%. If the water content is less than 15%, the cooked sweet potatoes do not aggregate into a non-viscous powder state, If the water content exceeds 20%, it is difficult to mold the product into a rice cake because of a high water content.

2. Sweet potato forming step (S120)

It is a step to remove the husks of the cooked sweet potatoes, crush them, crush them, and shape them into spheres. The sweet potatoes with the husks removed are crushed finely using a grinder, and then crushed using a compressor. Moisture evaporation of the mashed sweet potato is suppressed, and it is formed into a sphere shape by using a molding machine so that the inside of the rice cake is easily inserted. According to the present invention, a sweet potato having moisture properly may be shaped into a spherical shape. The sweet potato is preferably 25 to 45 parts by weight based on 100 parts by weight of the whole rice cake. When the sweet potato is less than 25 parts by weight, And if it exceeds 45 parts by weight, there is a problem that the taste of the rice cake can not be felt.

3. The manufacturing process of the stingray (S130)

After boiling the red beans called water, they are mixed with sugar, heated and cooled to produce beads. Put red beans in water at room temperature for 6 ~ 9 hours, then put them in water and mix at 90 ~ 100 ℃ for 50 ~ 70 minutes. Add sugar to the cooked red beans and heat the beans to 90 ~ 100 ℃. While stirring the cooked beans with a wooden spatula so that the water content in the bean sprouts is about 10%, cool them at room temperature for 60 ~ 90 minutes.

4. Thinning step (S140)

The cooled beads are formed into a thin sheet having a thickness of 1 to 3 mm. The bean jam is spread in a sheet form using a roller so as to accommodate the sweet potato produced in the form of spheres. The bean jam formed in the form of a sheet is preferably 10 to 30 parts by weight based on 100 parts by weight of the whole rice cake, There is a problem that the flavor of sweet potato and rice cake can not be felt.

5. Step of manufacturing the rice cake (S150)

The sweet potato is placed on the bean jam and then wrapped in a step to produce the rice dumpling. After placing a bowl-shaped sweet potato on a sheet-shaped bean jam, the outside of the sweet potato is wrapped around the bean jam and the bowl is made in a spherical shape. According to the present invention, sweet potato and bean jam are separately prepared without mixing together sweet potato and bean jam together to produce a sweet potato and bean jam. Thus, the unique taste and flavor of sweet potato and bean can be saved.

6. Step of manufacturing the kokpie (S160)

This is a step of grinding glutinous rice and boiling it to prepare a kokpie. The glutinous rice is immersed in water for 0.5 to 24 hours and then ground in a powder making machine to be powdered, and the glutinous rice powder is mixed with salt, sugar, and purified water. The kneaded mixture is put into a steam steamer and mixed at 90 to 110 ° C for 10 to 20 minutes to prepare a kokpie. According to the present invention, rice cakes having mugwort flavor can be prepared by adding crushed wormwood leaves to true rice flour and cooking.

7. Step of wrapping the rice cake (S170)

It is the stage to manufacture the rice cake by wrapping the rice cake with the rice cake. The rice cake is preferably 30 to 60 parts by weight based on 100 parts by weight of the whole rice cake. If the rice cake is less than 30 parts by weight, the taste of the rice cake can not be felt. If the rice cake is more than 60 parts by weight, There is no problem. After wrapping the rice dumplings inside, it is desirable to put the bread crumbs on the outside of the rice bran for the sake of having a good texture without sticking to each other.

FIG. 2 shows a rice cake with a sweet potato and bean jam prepared by the above-described method, and FIG. 3 is a photograph of the rice cake cut in FIG. 2 to reveal the rice cake. In Fig. 2, the black rice cake is made of black rice glutinous rice, and the white rice cake is made of common white glutinous rice. Referring to FIG. 3, a white rice cake 10 made of glutinous rice shows a rice cake made of a spherical sweet potato 21 and a mandrel 22 surrounding it.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by the following Examples.

Example 1

300g Domestic sweet potatoes were washed with water to remove impurities on the surface, and then steamed in a steam steamer for 30 minutes at 100 ° C to have a water content of 20%. Then, the cooked husks were removed, ground and crushed using a crusher and a compressor, and 35 g of sweet potatoes were formed into spheres of 1.5 cm in diameter. Then, the red beans from Hongcheon in Korea are placed in a container with water for 8 hours at room temperature, and then they are placed in a container at 100 ° C. for 1 hour. Then, the sugar is added and the water content in the bean sprouts is increased to 100 ° C. Min and then cooled at room temperature for 70 minutes. 15 g of the cooled beads was formed into a sheet having a thickness of 2 mm using a roller. A bowl-shaped sweet potato was placed on a sheet-shaped bean jam, and then the outer surface of the sweet potato was surrounded by bean jam, to prepare 50 g of a rice cake in a spherical form. Then, the glutinous rice was immersed in water for 12 hours and then put into a powder making machine to be powdered, and the glutinous rice powder was mixed with salt, sugar, and purified water. The kneaded mixture was placed in a steam steamer and steamed at 100 ° C for 15 minutes to prepare a kaki. A slice of 35g of kkpee was prepared. Then, 50g of the produced kkzeok was put inside and wrapped in dome, and 10g of bread powder was buried outside kkpee.

Comparative Example 1

In Example 1, 35 g of mashed sweet potatoes and 15 g of beads were mixed in a stirrer and mixed together to prepare spherical rice dumplings. Then, 15 g of the rice dumplings of Example 1 were added to prepare rice cakes.

Comparative Example 2

In Example 1, 50 g of crushed sweet potatoes were used to prepare a rice dumpling in the form of spheres, and then 15 g of the rice cakes of Example 1 were added to prepare rice cakes.

The rice cakes produced in Example 1 and Comparative Examples 1 and 2 were dipped into a panel of 10 people, and sensory evaluation was performed on texture, flavor, and taste. The results are shown in Table 1 below. The evaluation method was numerically expressed as good 10, medium 6 and poor 4, and the average value was calculated from the evaluation scores of the panels.

division Texture flavor incense Example 1 9.2 9.5 9.3 Comparative Example 1 9.0 6.5 5.5 Comparative Example 2 9.1 7.0 7.3

As shown in Table 1, in Example 1 and Comparative Examples 1 and 2, the texture is similar but the taste and flavor are somewhat different. In Example 1 and Comparative Examples 1 and 2, it can be seen that the spherical shape of the rice dough is inside the rice dough, and the texture of the rice dough and the rice dough is good. However, unlike Example 1, in which sweet potato and bean jam were separately produced and combined, Comparative Example 1 showed that sweet potato and bean jam were mixed together to make sweet potato and bean paste unique flavor and aroma. On the other hand, Comparative Example 2 having a sweet potato-only rice cake showed better taste and flavor than sweet potato and bean jam mixed together, but showed lower evaluation results than Example 1 due to the absence of sweet flavor red bean.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, And various modifications and changes may be made thereto by those skilled in the art to which the present invention pertains.

Therefore, it is to be understood that, within the scope of the appended claims, the invention may be practiced with other modifications within the spirit and scope of the appended claims. .

10: Kokpie 21: sweet potato
22: Beads

Claims

Washing the sweet potatoes with water so that the water content is 15 to 20%;
Removing the husks of the cooked sweet potatoes, crushing and crushing, and molding 25 to 45 parts by weight of crushed sweet potatoes in a spherical form per 100 parts by weight of the whole rice cakes;
Mixing the red beans with water, mixing the beans, heating and cooling them to prepare beads;
Molding 10 to 30 parts by weight of mandarina beads in the form of a thin sheet having a thickness of 1 to 3 mm based on 100 parts by weight of the whole rice cake;
A step of arranging a sweet potato on a bean jam and then wrapping the sweet potato;
Pulverizing and boiling the glutinous rice to prepare a rice cakes;
And wrapping the rice cake with 30 to 60 parts by weight of rice cake in 100 parts by weight of the whole rice cake.

The method according to claim 1,
And adding the ground mushroom leaves to produce the mushroom. The method of producing a mushroom-containing rice cake having a sweet potato and bean jam.

A roasted rice cake with a rice cake containing sweet potato and bean jam prepared by the method according to any one of claims 1 and 2.