KR20170090153A - Manufacturing method for bead shaped sweet rice cake and bead shaped sweet rice cake - Google Patents
Manufacturing method for bead shaped sweet rice cake and bead shaped sweet rice cake Download PDFInfo
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- KR20170090153A KR20170090153A KR1020160010666A KR20160010666A KR20170090153A KR 20170090153 A KR20170090153 A KR 20170090153A KR 1020160010666 A KR1020160010666 A KR 1020160010666A KR 20160010666 A KR20160010666 A KR 20160010666A KR 20170090153 A KR20170090153 A KR 20170090153A
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Images
Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5432—Gelatine
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a method of manufacturing rice cake beads using glutinous rice as a main component and rice cake beads comprising glutinous rice as a main component, by using both glutinous rice and rice flour to make a chewy texture of rice cake beads and forming a jelly coat layer on the rice cake beads, And it is minimized in deformation and deterioration as if it is dried, and it is nutritionally excellent using rice, and can be used as a simple meal substitute by mixing with beverages and the like, and rice cake beads are provided.
Description
The present invention relates to a method of manufacturing rice cake beads having glutinous rice as a main ingredient and a rice cake bead having glutinous rice as a main ingredient.
Recently, modern people are increasingly hungry because of lack of time, irregular lifestyle, diet, etc., and fast food and instant food which can be cooked and consumed in a short time by eating and eating out rather than home meal And the like are increasing, and the movement to find more convenient and convenient meals substitute is increasing.
As a way to solve these problems, there is a constant demand for substitute foods that are rich in various nutrients and are well balanced and can be easily used as substitutes for meals.
At present, various substitute products have been developed, but products satisfying the taste of modern people, especially youth, women and young people are not common in terms of calories, nutrients and taste.
Among these substitute foods, the most traditionally used food is luna starch, which is somewhat satisfactory in terms of calorie content, but it is not suitable for many people because of its thick taste and taste when consumed.
Rice cakes are a generic term for processed foods that are mainly made from rice or glutinous rice, and other cereals are added. Rice cakes are usually made by grinding the grain in powder or by grinding it in water, mixing it with water, kneading it, boiling it, boiling it, and cooking it with oil. In addition, the rice cake, rice cake, and white rice cakes are steamed with rice, and then put on the pan and cooked with rice paddy.
The rice cake is similar to rice and it is good to use it as a meal table because it is a food with the main ingredient of grain which is the stock of our people such as rice. However, the rice cake is a starchy food, and the phenomenon called so-called aging which hardens with time elapses after the production occurs, and thus has a disadvantage that palatability and storage property are poor.
It is an object of the present invention to provide a method of manufacturing rice cake beads having glutinous rice as a main component and rice cake beads.
In order to achieve the above object, a method of producing rice cake beads comprising glutinous rice as a main component according to an embodiment of the present invention includes: 100 parts by weight of glutinous rice powder, 33 to 120 parts by weight of rice flour, and 40 to 100 parts by weight of sugar A kneading step of preparing a rice cake bead paste using a composition for making beads and water; A molding step of molding the rice cake beads to a diameter of 1.5 cm or less to produce molded rice cake beads; And a cooking step in which the molded rice cake beads are kneaded and then cooled to produce rice cake beads.
The doughing step may include a step of preparing sugar water by heating the water, mixing the heated water with a part or the whole of the sugar, and mixing the sugar water with the glutinous rice flour and the rice flour And then kneading the kneaded mixture to prepare the rice cake bead paste.
The method of manufacturing rice cake beads using the glutinous rice as a main component may further include a coating step after the cooking step and the coating step may be a step of forming a coated rice cake beads by forming a jelly coating layer on the rice cake beads.
The jelly coating layer may be formed by applying a gelatin solution containing 3 to 10 parts by weight of gelatin based on 100 parts by weight of water.
The coating step may be performed by applying the gelatin solution to the rice cake beads, by immersing the rice cake beads in the gelatin solution, or by applying the coating process and the soaking process. .
According to another embodiment of the present invention, the rice cake beads comprising glutinous rice as a main component comprises 100 parts by weight of glutinous rice powder, 33 to 120 parts by weight of rice flour, and 40 to 100 parts by weight of sugar, Made rice cake beads; And a jelly coating layer surrounding the rice cake beads and containing gelatin.
Hereinafter, the present invention will be described in more detail.
The inventors of the present invention have recognized that the nutritional function and filling feeling of tapioca pear are inferior, and substitute tapioca pearl to provide a chewy texture and nutritionally excellent function, satisfying the filling feeling, and being able to mass- The present invention has been accomplished by continuing the research to produce rice cake beads which can satisfy both the meaty texture and the nutritional excellence of rice cakes at the same time that the aging of the rice cake does not appear or is delayed.
In order to accomplish the above object, a method of manufacturing a rice cake bead comprising a glutinous rice as a main component according to an embodiment of the present invention includes a kneading step, a molding step, a cooking step, and a coating step.
The kneading step is a step of preparing a rice cake bead paste using a composition for making a rice cake bead and water.
The composition for preparing the rice cake beads comprises 100 parts by weight of glutinous rice powder, 33 to 120 parts by weight of rice flour, and 40 to 100 parts by weight of sugar, and is useful for preparing rice cake beads after kneading.
When the rice flour is contained in an amount of less than 33 parts by weight based on 100 parts by weight of the glutinous rice flour, the rice cake beads are adhered to each other to deteriorate the workability at the time of manufacturing. When the rice flour is applied in an amount exceeding 120 parts by weight, Can fall.
The composition for making rice cake beads may contain 50 to 100 parts by weight, preferably 60 to 80 parts by weight, more preferably 66 to 68 parts by weight of rice flour based on 100 parts by weight of glutinous rice flour. When the glutinous rice flour and the rice flour are mixed and applied at such a ratio, the chewy texture of the rice cake beads produced can be saved without any additional additives.
The sugar is added to give sweetness to the rice cake beads, and a sweet taste-like material similar to sugar can be applied. For example, white sugar, yellow sugar, brown sugar, unrefined sugar cane, honey, But the present invention is not limited thereto.
When the sugar is applied in an amount of less than 40 parts by weight based on 100 parts by weight of the glutinous rice powder, it may be difficult to obtain a sufficient sweet taste. When the sugar exceeds 100 parts by weight, sweetness may be too strong or the texture of rice cakes may be deteriorated. The sugar may be contained in an amount of 40 to 70 parts by weight based on 100 parts by weight of the glutinous rice flour.
The composition for preparing the rice cake beads may further contain an appropriate amount of salt, and the salt may impart a proper salty taste to the rice cake beads and further increase the sweet taste by sugar or the like. The salt contained in the rice cake bead composition may be applied in an amount of 2 parts by weight or less, preferably 0.6 to 1.2 parts by weight based on 100 parts by weight of the glutinous rice powder.
The composition for preparing rice cake beads may further comprise a natural coloring matter or a fruit juice which can function as a natural coloring matter. Examples of the composition include a green tea powder, a black tea powder, a strawberry powder, a barley juice, a blueberry juice, And may further include additives in the form of the same powder or juice.
The composition for making rice cake beads may further comprise a solid additive as required, and the solid additive may be selected from the group consisting of walnuts, pine nuts, almonds, chestnuts, cashew nuts, banks, peanuts, sunflower seeds, hazelnuts, pistachios, And any one of edible seeds selected from the group consisting of nuts, soybean, sunflower seeds, sesame seeds, and combinations thereof may be applied.
The composition for making rice cake beads may be mixed with water and kneaded. The amount of water to be applied may be 90-120 parts by weight, preferably 90-100 parts by weight, based on 100 parts by weight of the glutinous rice powder. The amount of water applied to the composition for preparing the rice cake bead may be somewhat added or subtracted depending on the condition of the dough, the degree of chewiness of the desired dough, the condition of the raw rice flour or rice flour, the season and the humidity.
The dough step may include: a sugar water production process for heating the water, preparing sugar water produced by mixing a part or all of the sugar with heated water; And a rice weaving process in which the sugar water is put into a mixture containing the glutinous rice flour and the rice flour and then subjected to a pre-seasoning to produce the rice cake bead paste.
If the dough of the rice cake beads is processed in the form of rice cakes using hot water, it is possible to manufacture rice cake beads of more chewy texture. The temperature of the hot water applied here is usually applicable to temperatures applied to rickets, for example, water heated to 80 to 100 ° C can be applied.
In addition, when the dough is kneaded with sugar water by adding all or a part of sugar to the water in the process of preparing the rice cake bead paste, there is an advantage that the surface of the rice cake can be prevented from cracking or popping in the process of preparing the rice cake have.
The forming step is a step of molding the rice cake bead to a diameter of 1.5 cm or less to produce a molded rice cake bead.
Preferably, the rice cake bead paste is formed into a spherical shape having an average diameter of 1.5 cm, more preferably 0.5 to 1.2 mm, for example, after being cooked, cm, and most preferably 0.5 to 1 cm in diameter. This is because it is possible to inhale with straws when applied to beverages after manufacturing the coated rice cake beads, and to maintain the texture of chewing.
The cooking step is a step of kneading the molded rice cake beads and then cooling the rice cake beads.
The above-mentioned cooking step may be applied by a conventional cooking method applied in the production of rice cakes, for example, a method of steaming rice cakes with steam. For example, the molded rice cake beads are cooked for 12 minutes to 18 minutes, preferably 14 minutes to 16 minutes, with water vapor of 90 to 120 ° C, and then cooked to cool the rice cake beads.
The cooling process may be carried out by leaving it at room temperature, but it may be more advantageous to apply the method of dipping in cold water to make a chewy texture of rice cake beads.
The coating step is a step of preparing a coated rice cake beads by forming a jelly coating layer on the rice cake beads.
The jelly coating layer formed on the rice cake beads can solve the problem that the rice cake beads stick to each other very well during the process of freezing and storing the produced rice cake beads and defrosting and re-cooking them. Also, the use of chemical additives is minimized or eliminated, It is a composition designed to obtain excellent rice cake beads. In order to solve the problem of sticking rice cake after frozen storage, we tried to solve the problem by eliminating the use of chemical additive and adjusting the ratio of glutinous rice to rice. However, The jelly coating layer can be formed by including agar or gelatin, and the rice cake bead using the gelatin coating layer using gelatin rather than agar can have a better texture.
Further, when the jelly coating is formed, direct contact between air and water on the surface of the rice cake beads is minimized, and the storage property is also increased, and the phenomenon of sticking of rice cakes due to the coated jelly can be minimized.
The jellied coating layer may be formed by applying a gelatin solution containing 3 to 10 parts by weight of gelatin based on 100 parts by weight of water.
When the gelatin solution contains less than triplet of gelatin based on 100 parts by weight of water, the gelatin content in the gelatin solution is too low to form a sufficient thickness of the gelatin coating layer. If the gelatin solution contains more than 10 parts by weight of gelatin, It may be difficult to form a smooth coating layer on the entire thickness of the rice cake beads or the small round shape of the jelly coating layer.
Preferably, the gelatin solution may comprise 4 to 8 parts by weight, more preferably 5 to 7 parts by weight, of the gelatin based on 100 parts by weight of water. When the gelatin solution contains the gelatin in such an amount, it is advantageous to form a uniform coating layer having an appropriate thickness without dropping off the coating liquid before hardening, forming the coating layer as it is, or making the coating layer too thick.
The gelatin may be powdered gelatin, plate gelatin, etc. In the case of applying the plate gelatin, the gelatin may be applied to a cold water and then added to a predetermined amount of water. The water mixed with the gelatin may be dissolved in the gelatin A gelatin solution can be prepared.
The gelatin solution may further include a natural additive for color development or flavor enhancement as required, and may further include, for example, a green tea powder, a black tea powder, a strawberry powder, a barberry juice, a blueberry juice, But is not limited thereto.
The coating step may be performed by applying the gelatin solution to the rice cake beads, or by immersing the rice cake beads in the gelatin solution, or mixing them together. In this case, the mixing may proceed in the order of the application process after the immersion process or the immersion process after the application process, and the above process may be repeated as necessary.
Preferably, the coating process can be performed by a spraying process. In this case, the surface of the rice cake beads is less clumped and a uniform coating film can be formed.
In addition, the coating step may be sequentially applied with the application process and the immersion process. The first coating layer is uniformly formed on the surface of the rice cake beads by spraying, the rice cake is immersed in the gelatin solution, and then the second coating layer is formed The jelly coating layer can be formed by hardening the gelatin solution. When the jelly coating layer is formed by such a method, a relatively uniform jelly coating layer can be formed without a space on the surface of the rice cake beads.
At this time, as a method of hardening the gelatin solution forming the coating film, a method of keeping the gelatin solution at a low temperature in a refrigerator or a freezer may be applied. For example, a method of freezing for about 30 minutes may be applied.
After the frozen storage, the rice cake beads can be frozen and stored. After the frozen storage, the frozen beverage can be frozen after being thawed using a microwave oven, thawed by a method of storing in a fridge, Or food.
The method of producing rice cake beads according to the present invention can produce rice cake beads utilizing both texture and effect in a comparatively simple manner and can be applied after storage for a relatively long time without changing the texture or quality by forming a jelly coat layer. This excellent property of the present invention can be obtained without applying any additional synthetic additive, and is excellent in its superiority.
According to another embodiment of the present invention, rice cake beads comprising glutinous rice as a main component comprises 100 parts by weight of glutinous rice flour, 33 to 120 parts by weight of rice flour, and 40 to 100 parts by weight of sugar, Rice cake beads; And a jelly coating layer surrounding the rice cake beads and containing gelatin.
The description of the rice cake beads and the jelly coating layer is the same as the above description, so the description thereof will be omitted.
The beverage according to another embodiment of the present invention includes rice cake beads and beverage liquid mainly composed of glutinous rice.
The rice cake beads containing the glutinous rice as a main ingredient include rice cake beads and a jelly coat layer, and the detailed description thereof will be duplicated in the above description, so the description thereof will be omitted.
The beverage liquid includes green tea, black tea, black tea, coffee, milk, milk tea, and milk coffee. Fruit juice, and the like can be applied and can be applied without limitation as long as it is used as a beverage.
The present invention utilizes the chewy texture of rice beads and forms a jelly coating layer on the rice beads to minimize deformation and deterioration as if the rice beads stick to each other or dry them. It is nutritious using rice and is easily mixed with beverages The present invention provides a rice cake ball which can be used as a substitute for a meal and a manufacturing method thereof.
Fig. 1 is a photograph of a rice cake bead produced with a honeycomb motif in Production Example 1 of the present invention. Fig.
Fig. 2 is a photograph of a state before the rice cake beads are prepared in the production example 3 of the present invention. Fig.
FIG. 3 and FIG. 4 are respectively photographs of a manufacturing test of a rice cake bead having a jelly coating layer in Production Example 5 of the present invention. FIG.
5 is an enlarged photograph of part of FIG.
Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
Manufacturing example 1: motif of honey Rice cake beads Produce
In order to prepare a beverage containing rice cake beads by using honey cake, rice cake beads of honey cake motif were prepared as follows.
The rice cake beads were prepared by applying the steamed rice cooker, the cotton cookware, and the recipe below. Since the rice cake is made by shrinking the honey cake as a small motif, we decided to make it small based on how to make honey cake once. The ingredients were 800g of rice flour, 100g of sugar, and a suitable amount of salt and water were prepared. 1.5 to 2 tablespoons of boiling water per 1 cup of rice flour was added. The sugar was added to the dough, and the dough was shaped into a small honeycomb shape, which was then steamed for 20 to 25 minutes in a kimchi pot. After steaming, sesame oil was applied so that the rice beads did not stick to each other (see Fig. 1).
A fully cooled rice cakes ball of honey rice cake was put into milk and a rice cake drink was prepared and tasted. The rice cake beads of the honey cake motifs, which were manufactured, were too large in size to be ingested by the straw, and thus, attempted to reduce the size of the rice cake beads.
Manufacturing example 2: Reduced size Rice cake Produce
In the same recipe as in Preparation Example 1, the rice cake beads were made to have a small size such that the diameter of the rice cake beads was 1 to 1.5 cm. Because of this small size, the rice cake beads were so small that it was hard to put sugar beef inside.
Then, rice cake beads were prepared by slicing the dough and then rolling it into a slice and rolling it like a kimbap. The result was evaluated. Sugar did not spread evenly in the rice cake, and each rice cake had a different degree of sweetness, and it was confirmed that the sugar water easily splintered out of the batter.
Manufacturing example 3: Uncensored Rice cake Produce
The same recipe as in Preparation Example 1 was applied, but rice cake beads were made by dissolving sugar in rice cake beverages at all, and a photograph before the rice cake beads were prepared was shown in FIG. In addition, the thus prepared rice cake beads were cooked through a steaming process, and then the taste and manufacturing process were evaluated.
The way to mix sugar water into rice cake dough was much easier than with conventional sugar cans, and the working time was much shorter. In addition, the appearance of cracks on the surface of the rice cake beads disappeared, and the taste of the produced rice cake beads was uniform.
Manufacturing example 4: chewy Texture Salin Rice cake Produce
In order to prepare rice cake beads with a good texture of tapioca used in conventional bubbles, rice flour mixed with glutinous rice flour and rice flour mixture was applied to rice flour using rice flour. The rice cake beads were prepared by changing the ratio of the glutinous rice flour and the rice flour to a weight ratio of 5: 5, 6: 4, and 7: 3, respectively, and a method of mixing the sugar water with the rice dough was applied.
We tried to change the quality of rice cake beads when frozen and stored in a microwave oven together with the texture of the rice cake. After frozen storage, thawing was frozen for about 20 hours, and then thawed for about 10 seconds using a microwave oven, and the appearance and taste were evaluated. When frozen and stored in a microwave oven, there was no significant difference in the quality of rice beads, but the chewy texture was superior to those prepared with 7: 3 and 6: 4 glutinous rice flour and rice flour. However, in the case of 7: 3, the problem of sticking to the steamer was too much in the manufacturing process, so that the application ratio of 6: 4 was satisfactory both in workability and texture.
Manufacturing example 5: having a jelly coating layer Rice cake Manufacturing test
i) To improve the storage stability of rice cake beads and ii) To solve the problem that rice cake beads stick to each other after frozen storage and thawing, a coating layer was formed on rice cake beads, and agar and gelatin were applied to form a jelly coat layer .
For rice cake beads, the same recipe as in Preparation Example 4 above was applied, but the amount of sugar was increased only to increase the sweetness.
Rice cake beads having a gelatinous coating layer formed with agar and rice cake beads having a gelatinous coating layer formed with gelatin were prepared and shown in FIGS. 3 to 5, respectively, and the appearance and sensory test were conducted. In terms of texture, the texture of the rice cake beads with gelatin coating layer formed of gelatin was better than that of agar. However, it was necessary to supplement the method of forming a uniform coating layer on the surface.
Manufacturing example 6: having a jelly coating layer Rice cake final recipe Set
1) weigh 60 g of glutinous rice powder, 40 g of rice flour, and 0.5 g of salt, 2) add 30 g of sugar to 60 g of hot water to make hot sugar water, mix 1) and 2) Respectively. Using the rice cake bead paste, a rice cake bead having a diameter of about 1 cm was produced. This rice cake was steamed at 100 to 120 ° C for about 15 minutes, and the steamed rice beads were cooled in cold water and cooled.
For the formation of the jelly coating layer, 6 g of the plate gelatin was added to the cold water for 10 minutes, and then gelatin, which was referred to as 100 ml of water, was added and dissolved in a fire to prepare a gelatin solution.
The gelatin solution was applied to the rice cake beads to form a primary coating layer. The gelatin solution was further immersed in the gelatin solution to form a second coating, thereby forming a uniformly uniform coating layer. The cake was allowed to stand in the freezer for about 30 minutes, The beads were completed.
Manufacturing example 7: having a coating layer Rice cake beads Included Of Produce
The rice cake beads having a frozen jelly coating layer were thawed in a refrigerator and then put in cold milk to prepare a rice cake beverage. The rice beads were thawed well and did not stick together in the milk, and the chewy texture remained unchanged.
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 exemplary embodiments, Of the right.
Claims (4)
A molding step of molding the rice cake beads to a diameter of 1.5 cm or less to produce molded rice cake beads; And
And a cooking step of kneading the shaped rice cake beads and then cooling the rice cake beads to produce rice cake beads.
The dough step may include: a sugar water production process for heating the water, preparing sugar water produced by mixing a part or all of the sugar with heated water; And
And a step of putting the sugar water into a mixture containing the glutinous rice flour and the rice flour to prepare a rice cake bead paste.
The method of producing rice cake beads comprising the glutinous rice as a main component further comprises a coating step after the cooking step,
Wherein the coating step comprises the step of forming a jelly coating layer on the rice cake beads to produce a coated rice cake bead,
Wherein the gelatin coating layer is formed by applying a gelatin solution containing 3 to 10 parts by weight of gelatin based on 100 parts by weight of water,
The coating step may be performed by applying the gelatin solution to the rice cake beads, by immersing the rice cake beads in the gelatin solution, or by applying the coating process and the soaking process to the coated rice cake beads , A method of producing rice cake beads comprising glutinous rice as a main ingredient.
And a jelly coating layer covering the rice cake beads and containing gelatin. The rice cake beads comprising glutinous rice as a main ingredient.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200109002A (en) | 2019-03-12 | 2020-09-22 | (주)나루아토 | A Cake Bead Manufacturing Method and A Cake Bead Using Thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200109002A (en) | 2019-03-12 | 2020-09-22 | (주)나루아토 | A Cake Bead Manufacturing Method and A Cake Bead Using Thereof |
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