KR20170123808A - Manufacture method for steamed rice-cake - Google Patents

Abstract

The present invention provides a steamed fermented rice cake preparation method comprising: a rice flour manufacturing step of preparing non-glutinous rice, salt, sugar, rice wine, and water and manufacturing rice flour; a kneading step of mixing sugar and rice wine in rice flour, putting warm water little by little, and uniformly kneading dough without clumps; a fermenting step of adjusting the viscosity of the dough with water, sealing the dough with wrap, and putting the sealed dough in a fermenter to ferment the dough; an oven inserting step of stirring the fermented dough once again to remove bubbles, putting the dough in a steaming frame, putting prepared stuffing in the steaming frame containing the dough, and placing the dough over the stuffing again to insert the steaming frame into an oven; and a steaming step of setting the oven to an S/B state and steaming the dough at a condition of 99% moisture. A steamed fermented rice cake, which is fermented and steamed in the oven, has a soft texture, and can be eaten for a long time, can be prepared, a failure rate can be reduced simply with rice wine without putting yeast through more precise temperature and humidity control by using the oven, and various stuffing can be inserted into the steamed fermented rice cake.

Description

Manufacturing method for steamed rice cake "

More particularly, the present invention relates to a method for producing a yeast, and more particularly, to a method for producing a yeast, which is fermented and steamed in an oven, And to make it possible to put various cans in the enlarged pieces.

In general, Jeungbyeon is made by adding rice wine to rice flour, kneading it and fermenting it. Put hot water, rice wine and sugar in the rice flour, knead enough to flow, ferment for about one night, then pour dough into the steamer or scraper frame for the cotton seeds, and put the jujube, seok mushrooms, and sesame seeds on top of it.

In Gyeongbuk Province, soybean flour is added and kneaded. It is also called Kijang Rice Cake, Giju Rice Cake, Gyeongjeok in Chonnam, Gyeongjeok Rice in Gyeongbuk Province, and Donation Craft in Jeju Island. I do not take a break easily compared to other rice cakes, so I make a lot in summer. There is a custom in the shopping cart of the families who go to the expense or the sacrifice.

As a prior art, "Enrichment Production Method" of Korean Patent Laid-open Publication No. 10-2011-0051728 has been disclosed.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

As shown in the figure, the rice is washed with water and then soaked at 0 to 60 ° C for 1 to 20 hours and then drained for 10 minutes to 2 hours. The rice is pulverized and sieved at 10 to 60 mesh. A step (ST1) of preparing a rice flour for repeatedly pulverizing the rice flour; 95 to 99.99 wt% of rice flour (primary) and 0.01 to 5 wt% of takju and yeast were added to a kneader, and 20 to 50 wt% of rice flour (secondary) and 50 to 80 wt% of water at 60 to 150 캜 were mixed (ST2) for kneading the rice flour (secondary), kneading the kneaded mixture into the kneading container, and performing secondary kneading; Aging step (ST3) in which the dough container is aged at a temperature of 15 to 60 DEG C for 5 to 20 hours; After the kneading vessel having been subjected to the aging step ST3 is opened, 20 to 50 wt% of rice flour (tertiary) is added to the total amount of the mixture in the kneading vessel, the kneading vessel is sealed, (ST4) for maintaining the temperature for 1 to 10 hours; (2) a step of mixing the aged rice flour with 20 to 80 wt% of the aged rice flour, 0.5 to 20 wt% of salt, 5 to 40 wt% of rice flour (4 th order), 0.1 to 25 wt% of sugar raw material or sugar, % Of water and 2 to 30 wt% of water are kneaded in a new kneading container, the cloth is spread on the rice paddy, the kneaded rice flour is laid on the rice paddy, and the raw material is selected as the upper part of the rice flour. (ST5), which is steamed at 100 to 150 DEG C for 10 to 100 minutes.

However, in the prior art, there is a limit in that it is difficult to produce a soft and long-lasting food because steam is processed in the steam step ST5.

In addition, it is difficult to control the temperature and humidity precisely because the steam is processed in the seaweed. Also, it has been necessary to increase the success rate of the yeast production by adding yeast as a substitute for temperature and humidity control.

KR 10-2011-0051728 A

Accordingly, it is an object of the present invention to provide a method for producing a saffron which is fermented and steamed in an oven to produce a saffron which is soft in texture and can be eaten for a long time, It is an object of the present invention to provide a method for producing a thickened rice cake which can reduce the failure rate in the manufacture of thickened rice cake without using yeast,

FIG. 3 is a photograph showing the embodiment of FIG. 2, FIG. 4 is a photograph of a general rice roller, and FIG. 5 is a cross- As shown in FIG.

As shown in the figure, rice, salt, sugar, rice wine, and water are prepared, salt is added to the rice flour, rice flour is placed at 9 o'clock on both sides of the rice roller, and rice flour is once ground. (ST11) of grinding rice flour twice at 10 o'clock position with the handles of the rice rollers to the water-added rice flour and then kneading the rice flour twice to obtain a rice flour; A kneading step (ST12) of mixing the sugar and rice wine into the rice flour after the step of preparing the rice flour and adding hot water little by little and loosening the dough so that there is no lump; After the kneading step, the kneaded product is kneaded with water to adjust the viscosity of the dough. The kneaded product is sealed with a lap to prevent air leakage during fermentation, and the kneaded product is put into a fermenter for fermentation. The first fermentation in the fermenter is performed for 3.5 to 4.5 hours. A fermentation step (ST13) of covering the lap and performing the secondary fermentation for 1.5 to 2.5 hours; After the fermentation step, prepare a piece of oil cake and prepare the paste. After the fermented paste is stirred again, remove the bubbles, place the paste in a piece mold, put the prepared piece of meat into the piece mold with the paste, An oven inserting step (ST14) for inserting into an oven; After the step of inserting the oven, the oven is set to Steam & Bake (S / B), and in the state of 99% moisture, the first 34-36 degrees, the second 64-66 degrees, the third 89-91 degrees, (ST15) in which the steam is steamed in the oven, the steam is gradually removed from the oven when the steam is completely exhausted, and the steam is exhausted from the oven when the steam is completely exhausted.

In the case of preparing the expanded rice for the summer season, the rice flour is prepared by adding 66 to 72% by weight of rice, 0.5 to 1.5% by weight of salt and 5 to 10% by weight of water, Lay and grind; In the kneading step, 11 to 14% by weight of sugar and 11 to 14% by weight of rice wine are mixed; Wherein the fermentation step performs primary fermentation and secondary fermentation with the temperature of the fermenter set at 28 to 30 degrees Celsius; In the oven, the oven was set to S / B. The oven was set at S / B and the temperature was changed from 5 to 10 minutes at the first 34 to 36 degrees, 5 minutes at the second time at 64 to 66 degrees, And it is characterized by being steamed at 99 to 101 degrees for 10 minutes.

In the case of preparing the expanded rice for winter season, the rice bran is prepared by adding 60 to 68% by weight of rice, 0.5 to 1.5% by weight of salt and 5 to 10% by weight of water, Lay and grind; In the kneading step, 8 to 12% by weight of sugar and 14 to 18% by weight of makgeolli are mixed; In the fermentation step, the first fermentation and the second fermentation are performed while the temperature of the fermenter is set at 31 to 33 degrees Celsius; In the oven, the oven was set to S / B. The oven was set at S / B and the temperature was changed from 5 to 10 minutes at the first 34 to 36 degrees, 5 minutes at the second time at 64 to 66 degrees, And is steamed for 15 minutes at the third stage of 99 to 101 degrees.

According to the present invention, it is possible to manufacture a diaper with fermentation and steamed in an oven to produce a diaper which is soft and long-lasting and which can be eaten for a long time. In addition, without failure of the diaper with more precise temperature and humidity control using an oven, It is also possible to put various cows in the enlargement.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a flowchart illustrating a method for manufacturing an expanded piece according to an embodiment of the present invention.
3 is a photograph showing the embodiment of FIG.
Figure 4 is a photograph of a typical rice roller.
5 is an enlarged view of a portion A in Fig.

A preferred embodiment of the method for producing expanded pellets according to the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. It is to be understood that the following terms are defined in consideration of the functions of the present invention, and may be changed according to the intention of the user, the operator, or the precedent, and the meaning of each term should be interpreted based on the contents will be.

First, the present invention proposes a method of manufacturing a diaper which is fermented and steamed in an oven so that the texture is soft and can be eaten for a long time, and the failure rate is reduced by the makgeolgi without adding yeast by more precise temperature and humidity control using an oven, It is also possible to put in.

FIG. 2 is a flow chart illustrating a method for producing expanded particles according to an embodiment of the present invention, and FIG. 3 is a photograph showing the embodiment of FIG.

First, rice, salt, sugar, rice wine, and water are prepared in the rice flour manufacturing step (ST11), the salt is added to the rice flour, the rice rolls are placed at 9 o'clock, and the rice is ground once, And water is added to the rice flour at 10 o'clock position on both sides of the rice roller. Then, the rice flour is crushed twice, and then the rice flour is made into fine flour.

In the kneading step (ST12), rice flour is mixed with sugar and rice wine after the rice flour manufacturing step, and warm water is added little by little to loosen the dough so that there is no lump.

In the fermentation step (ST13), the viscosity of the dough is adjusted with water after the kneading step, sealed with a lap to prevent air leakage during fermentation, and then fermented in a fermenter. The primary fermentation in the fermenter is performed for 3.5 to 4.5 hours, When finished, stir the dough to remove the bubbles, cover the lap again, and perform secondary fermentation for 1.5 to 2.5 hours.

In the oven inserting step (ST14), after preparing the oven-spreading mold, the oven is put in the oven, the prepared oven is placed in the mold, Place the dough in the oven, covering the cow.

In the step of steaming in the oven (ST15), the oven is set to S / B (Steam & Bake) after the oven inserting step. In the state of 99 percent moisture, the first stage is 34 to 36 degrees, the second stage is 64 to 66 degrees, When the steam is completed, the steam is gradually removed from the oven. When the steam is exhausted, the finished product is taken out.

The present invention can produce an increased number of pieces for the winter season and for the winter season.

First, the production method for the summer season is as follows.

Ingredients ratio Item Optimum weight (g) ratio(%) Min percentage (%) Minimum ratio value (g) Maximum percentage (%) Maximum ratio value (g) Rice 1,500 67.90% 66.00% 1,457.94 72.00% 1,590.48 Salt 18 0.81% 0.50% 11.05 1.50% 33.14 water 150 6.79% 5.00% 110.45 10.00% 220.90 Sugar 256 11.59% 11.00% 242.99 14.00% 309.26 Makgeolli 285 12.90% 11.00% 242.99 14.00% 309.26 Sum 2,209 100.00% 94% 2,065.42 112% 2,463.04

In Table 1, ingredients for the manufacture of the yeast for summer are rice, salt, water, sugar, and rice wine. The optimum weight is about the weight of the ingredients to make about 125 pieces of jellyfish, 1,500 g of rice, 18 g of salt, 150 g of water, 256 g of sugar and 265 g of rice wine. The ratio is the ratio of the optimum weight to the total weight of 2,209 g. The minimum ratio is the minimum addition ratio (%) of rice, salt, water, sugar, and rice wine, and the minimum ratio value is the minimum ratio (%) converted into gram (g). The maximum ratio is the maximum addition ratio (%) of rice, salt, water, sugar, and rice wine, and the maximum ratio value is the maximum ratio (%) converted into gram (g).

Therefore, the manufacturing method of the JEON for the summer season will be described as follows.

First, in the step of producing rice flour (ST11), 66 to 72 wt% of rice (optimal weight is 1,500 g), 0.5 to 1.5 wt% of salt (optimum weight is 18 g), 5 to 10 wt% To 14 wt% (optimum weight is 256 g), and rice wine 11 to 14 wt% (optimum weight is 285 g).

Prepare rice, salt, sugar, rice wine, and water, add 66 ~ 72wt% of rice, 0.5 ~ 1.5wt% salt and 5 ~ 10wt% water. Then, the rice rollers were placed at the 9 o'clock position, and the rice was ground once, the water was added to the ground rice flour, the rice rolls were placed at both sides of the rice roll at 10 o'clock, After being ground, it is crushed into fine sieve to produce rice flour.

Here, FIG. 4 is a photograph of a general rice roller, and FIG. 5 is an enlarged view of a portion A in FIG. Thus, the rice roller has two knobs as shown in FIG. 5, and the rotation angle is expressed as 3 o'clock, 6 o'clock, 9 o'clock when the 12 o'clock position is referred to as a reference point of the knob. Thus, the 9 o'clock direction refers to a state in which the handle is rotated by 90 degrees counterclockwise when the reference point is 12 o'clock. And the knob rotates both the left and right knobs at the same angle. The degree of grinding of the rice flour is determined according to the setting angle of the handle of the rice roller.

In the kneading stage (ST12), 11 ~ 14% by weight of sugar and 11 ~ 14% by weight of rice wine are added to the rice flour, and warm water is added little by little so that the dough is loosely dissolved.

In the fermentation step (ST13), the viscosity of the dough is adjusted with water, sealed with a lap to prevent air leakage during fermentation, and then fermented in a fermenter. At this time, the temperature of the fermenter is set to 28 to 30 degrees Celsius, and the first fermentation is performed for 3.5 to 4.5 hours. When the first fermentation is completed, the batter is stirred to remove the bubbles and then wrapped again and subjected to secondary fermentation for 1.5 to 2.5 hours .

In the oven inserting step (ST14), the oiling frame is prepared by applying oil so that the rice cake falls well. After the fermentation is completed, stir the dough again, remove the bubbles, place 1/3 of the dough in the screed frame, place the prepared cow into the screed frame containing the dough, cover the cow with the dough and insert it into the oven.

In the step of steaming in the oven (ST15), the oven was set to S / B (Steam & Bake), and in the state of moisture 99%, 5 minutes at the first 34-36 degrees, 5 minutes at the second 64-66 degrees, It is steamed for 5 minutes at 91 ° C and for 10 minutes at 99 ° C to 101 ° C. After it is finished, the steam is gradually removed from the oven, and when the steam is exhausted, the finished product is taken out. So, oil the surface of the jug taken out of the oven, and then remove the jug from the oven using a bar. At this time, if oil is applied to the outer surface of the enlarged piece, the surface of the enlarged piece can be prevented from drying.

When the packaging is taken out of the oven and then packed, the finished jug for summer is finished.

Next, the production method for the winter season is as follows.

The present invention can produce an increased number of pieces for the winter season and for the winter season.

Percentage of components in the winter season Item Optimum weight (g) ratio(%) Min percentage (%) Minimum ratio value (g) Maximum percentage (%) Maximum ratio value (g) Rice 1,500 65.39% 60.00% 1,325.40 68.00% 1,502.12 Salt 18 0.78% 0.50% 11.05 1.50% 33.14 water 150 6.54% 5.00% 110.45 10.00% 220.90 Sugar 256 11.16% 8.00% 176.72 12.00% 265.08 Makgeolli 370 16.13% 14.00% 309.26 18.00% 397.62 Sum 2,294 100.00% 88% 1,932.88 110% 2,418.86

In Table 2, ingredients for the production of the winter season increased content of rice, salt, water, sugar, and rice wine. Also, the optimum weight is the weight of the ingredients to make about 125 pieces of expanded product, 1,500 g of rice, 18 g of salt, 150 g of water, 256 g of sugar, and 370 g of rice wine. The ratio is the ratio of the optimum weight to the total weight of 2,294 g. The minimum ratio is the minimum addition ratio (%) of rice, salt, water, sugar, and rice wine, and the minimum ratio value is the minimum ratio (%) converted into gram (g). The maximum ratio is the maximum addition ratio (%) of rice, salt, water, sugar, and rice wine, and the maximum ratio value is the maximum ratio (%) converted into gram (g).

Therefore, the manufacturing method for the winter season chevrons will be described as follows.

First, in the step of producing rice flour (ST11), 60 to 68 wt% of rice (optimum weight is 1,500 g), 0.5 to 1.5 wt% of salt (optimum weight is 18 g), 5 to 10 wt% To 12 wt% (optimum weight is 256 g) and rice wine 14 to 18 wt% (optimum weight is 370 g).

Prepare rice, salt, sugar, rice wine, and water, add 60 ~ 68 weight% of rice, 0.5 ~ 1.5 weight% salt and 5 ~ 10 weight% water. Then, the rice rollers were placed at the 9 o'clock position, and the rice was ground once, the water was added to the ground rice flour, the rice rolls were placed at both sides of the rice roll at 10 o'clock, After being ground, it is crushed into fine sieve to produce rice flour.

In the kneading stage (ST12), 8 ~ 12% by weight of sugar and 14 ~ 18% by weight of rice wine are added to rice flour, and warm water is added little by little to loosen the dough.

In the fermentation step (ST13), the viscosity of the dough is adjusted with water, sealed with a lap to prevent air leakage during fermentation, and then fermented in a fermenter. At this time, the temperature of the fermenter is set at 31 ~ 33 degrees Celsius, and the first fermentation is performed for 3.5 to 4.5 hours. When the first fermentation is finished, the batter is stirred to remove the bubbles. .

In the oven inserting step (ST14), the oiling frame is prepared by applying oil so that the rice cake falls well. After the fermentation is completed, stir the dough again, remove the bubbles, place 1/3 of the dough in the screed frame, place the prepared cow into the screed frame containing the dough, cover the cow with the dough and insert it into the oven.

In the step of steaming in the oven (ST15), the oven was set to S / B (Steam & Bake), and in the state of moisture 99%, 5 minutes at the first 34-36 degrees, 5 minutes at the second 64-66 degrees, Steep for 15 minutes at ~ 91 ° C for 5 minutes and 99 ° C to 101 ° C for 4 minutes. After it is finished, the steam is gradually removed from the oven, and when the steam is exhausted, the finished product is taken out. So, oil the surface of the jug taken out of the oven, and then remove the jug from the oven using a bar. At this time, if oil is applied to the outer surface of the enlarged piece, the surface of the enlarged piece can be prevented from drying.

When the oven is taken out of the oven and then wrapped, the finished juniper is finished.

As described above, the present invention ferments and steam-boils in an oven to produce a piece that is smooth and textured and can be eaten for a long time.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, but various changes and modifications may be made without departing from the scope of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but are intended to illustrate and not limit the scope of the technical spirit of the present invention. The scope of protection of the present invention should be construed according to the claims, and all technical ideas which are within the scope of the same should be interpreted as being included in the scope of the present invention.

Claims (3)

Prepare rice, salt, sugar, rice wine and water, add salt to the rice flour, put the rice rolls on both sides at 9 o'clock, grind the rice once, water the grinded rice flour, A rice flour manufacturing step of grinding the rice flour twice at 10 o'clock with both handles of the rice roller against the rice flour and then finishing the rice flour into a fine rice flour;
After the step of rice flour, the rice flour is mixed with sugar and rice wine, and warm water is added little by little, so that the rice flour is free of dough;
After the kneading step, the kneaded product is kneaded with water to adjust the viscosity of the dough. The kneaded product is sealed with a lap to prevent air leakage during fermentation, and the kneaded product is put into a fermenter for fermentation. The first fermentation in the fermenter is performed for 3.5 to 4.5 hours. A fermentation step of covering the lap and performing secondary fermentation for 1.5 to 2.5 hours;
After the fermentation step, prepare a piece of oil cake and prepare the paste. After the fermented paste is stirred again, remove the bubbles, place the paste in the piece mold, place the prepared piece of meat into the piece frame containing the paste, An oven inserting step for inserting into the oven;
After the step of inserting the oven, the oven is set to S / B and steamed at 34-36 degrees in the first stage, 64-66 degrees in the second stage, 89-91 degrees in the third stage and 99-101 degrees in the fourth stage in the condition of 99% Steam is removed from the oven when the expansion process is completed, and if the steam is exhausted, the steam is removed from the oven.
≪ / RTI >
The method according to claim 1,
In the case of producing the expanded piece for the summer season,
In the step of preparing the rice flour, 66 to 72% by weight of rice is added, 0.5 to 1.5% by weight of salt and 5 to 10% by weight of water are added,
In the kneading step, 11 to 14% by weight of sugar and 11 to 14% by weight of rice wine are mixed;
Wherein the fermentation step performs primary fermentation and secondary fermentation with the temperature of the fermenter set at 28 to 30 degrees Celsius;
In the oven, the oven was set to S / B. The oven was set at S / B and the temperature was changed from 5 to 10 minutes at the first 34 to 36 degrees, 5 minutes at the second time at 64 to 66 degrees, And then steamed at 99 to 101 degrees for 10 minutes.
The method according to claim 1,
In the case of producing the expanded piece for winter season,
In the step of preparing the rice flour, 60 to 68% by weight of rice is added, 0.5 to 1.5% by weight of salt and 5 to 10% by weight of water are added,
In the kneading step, 8 to 12% by weight of sugar and 14 to 18% by weight of makgeolli are mixed;
In the fermentation step, the first fermentation and the second fermentation are performed while the temperature of the fermenter is set at 31 to 33 degrees Celsius;
In the oven, the oven was set to S / B. The oven was set at S / B and the temperature was changed from 5 to 10 minutes at the first 34 to 36 degrees, 5 minutes at the second time at 64 to 66 degrees, And the mixture is steamed at 99 to 101 degrees for 15 minutes.

Images