KR20180061656A - Rice cake castella and the manufacturing method - Google Patents

Abstract

The present invention relates to a rice cake castella having chewy and soft tastes. The rice cake castella is produced by comprising a step (100) of obtaining castella dough by using medium wheat flour as a main raw material, and preliminarily baking the same in an oven; a step (200) of obtaining glutinous rice cake dough by mixing non-glutinous rice flour, glutinous rice flour, and modified starch as main ingredients; and a step (300) of spreading the preliminarily-baked castella dough on the upper part of a rice cake steel plate, applying glutinous rice cake dough on the same to be flatten, putting the rice cake steel plate on a mold frame in which water is poured onto the floor thereof, covering a lid over the same, and then secondarily baking and steaming the same. According to the present invention, a rice cake and a castella can be easily attached, and the glutinous rice cake is not stuck on teeth. A rice cake castella having a thin thickness and chewy and soft tastes can be provided.

Description

Rice cake castella and the manufacturing method thereof

The present invention relates to a cacao rice cake and a method for producing the same, and more particularly, to a cacao rice cacao which is easy to be cooked without peeling the rice cake, The present invention is intended to provide a nutritious full-bodied castellae and a method for producing the same, which not only can produce a sweet and harmonious flavor of Korean cabbage (castella), but also serve as a substitute for a meal for busy modern people.

The rice cake is a traditional traditional food of Korea. It is a good food with high moisture content and good digestion. However, it has a disadvantage that the moisture is decreased as time goes by after the preparation, and the inside and the surface are hardened. There is a problem that it becomes difficult to store because it is easy to decay. In consideration of this point, in Korean Patent No. 10-0988018, it is proposed to prevent the rice cake from hardening by increasing the rice cake using an oven and to increase the preservation period. However, in order to prevent moisture evaporation, There is a problem that the edible oil is unnecessarily consumed by the human body.

Meanwhile, as interest in well-being products has increased in the past, some bakery industries have studied various products such as rice bread, rice baguette, rice muffin, rice cookie, and glutinous rice donut made with rice, Aging is delayed due to high moisture content compared to wheat flour, which is the main raw material of breads. On the other hand, baked breads using yeast, which is a living yeast, have a lower amount of materials such as sugar than wheat flour There is a problem.

In addition, products using glutinous rice flour such as sesame bread or glutinous rice donuts have enjoyed popularity for a while, but consumers have been dismissed recently due to trans fat, which is a problem in fried products.

Accordingly, there is a need for a new concept product that solves the problem of aging occurring in the conventional rice cakes products at a rapid pace, and at the same time, it can store for a long time with less moisture, but solves the problem of the cake having a hard texture.

1. KR 100626971 B1 2. KR 1020100030437A 3. KR 100626971

Accordingly, it is an object of the present invention to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a chewy and soft texture by appropriately combining rice cake and castella, The present invention provides a castellae which is nutritious as a substitute for the busy people of the modern day, by making it easy for the caterer to be adhered and easy to eat because it is not thick, and if necessary, it can be eaten by sprinkling with honey or nuts. .

According to the present invention, a method for manufacturing a glutinous rice custella includes the steps of obtaining a castella dough using a gravity flour as a main raw material, baking it in an oven, and mixing the rice flour, glutinous rice flour and modified starch as main components to obtain a dough The above-mentioned first-baked castella dough was applied to the top of the plate, then the dough was applied flat on the plate, the plate was placed on a mold with water poured on the bottom, the cap was put on the plate, And a second baking and bake step (300).

According to the present invention, the castera dough is mixed with 40 to 45% by weight of eggs, 24 to 26% by weight of sugar, 20 to 25% by weight of gravitational force, 3 to 5% by weight of margarine and 3 to 5% And sugar are mixed first, followed by gravity mixing and second mixing, margarine and water are warmed to 35-45 ° C, then third mixed to be mixed with the second mixture, and then baked in the oven .

After the third mixing, the castella batter baked in the oven is baked in an oven at 160 to 180 ° C for 15 to 20 minutes.

According to the present invention, the dough may be selected from the group consisting of 16 to 18 wt% of rice flour, 16 to 18 wt% of glutinous rice powder, 16 to 18 wt% of modified starch, 3.4 to 6.5 wt% of Fine Soft 202, 0.4 to 0.6 wt% 10 to 12% by weight of sugar, and 28 to 30% by weight of water are mixed in a mixer for 4 to 6 minutes.

According to the present invention, the oven for baking the kneaded product in a state in which the castera dough and the dough are laminated is baked at a temperature of 160 to 180 ° C for 25 to 30 minutes.

The present invention is characterized in that it provides cacao rice cakes produced by the above-described production methods.

According to the present invention, since the process of baking is carried out by pouring water on the bottom of the oven, placing the dough on the oven and baking it with the lid covered, the pasta is baked and baked at the same time, As a result, it is easy to attach each other, and at the same time, the skin is not thick, and a good eating sensation is provided. Also, since the castella and the dough are adhered to each other, the dough cake is not caught in the dough, And chewy rice cake, it is possible to provide a combined taste of the western and eastern confectionaries. Especially, it uses nutrition and rice bran as nutritional score, and it can be used as a substitute for a meal, and it is possible to eat honey, nuts, And has the advantage of providing a more satisfactory sweet cake custard.

1 is a process diagram showing a manufacturing process according to the present invention.
Fig. 2 is an illustrative drawing of a cacao cake made by the present invention.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

The coconut cake 400,

A step (100) of obtaining a castella dough mainly composed of gravity flour and baking it in an oven,

A step (200) of mixing the rice flour, the glutinous rice flour and the modified starch as main components to obtain a dough,

The above-mentioned firstly baked castella dough is applied to the top of the iron plate, then the dough is applied flat on the plate, the iron plate is placed on a mold with water poured on the bottom, the lid is covered thereon, And baking and pouring step (300).

Castera dough can be pre-made to a certain size or cut to the right size.

In the preparation step, the paste is mixed with 40 to 45% by weight of eggs, 24 to 26% by weight of sugar, 20 to 25% by weight of gravity, 3 to 5% by weight of margarine and 3 to 5%

The egg and sugar are mixed first (110), then the gravity components are mixed and then mixed (120), the margarine and water are heated to 35 to 45 ° C, and then mixed with the second mix Mixing 130, and firstly baking in an oven 140. [

Meanwhile, it is preferable that the pasta baked in the oven after the third mixing 130 is baked in an oven at 160 to 180 ° C for 15 to 20 minutes.

According to the present invention, the dough may be selected from the group consisting of 16 to 18 wt% of rice flour, 16 to 18 wt% of glutinous rice powder, 16 to 18 wt% of modified starch, 3.4 to 6.5 wt% of PINE SOFT 202, 0.4 to 0.6% by weight of salt, 10 to 12% by weight of sugar, and 28 to 30% by weight of water are mixed in a mixer for 4 to 6 minutes.

After preparing each of the castera dough and the dough dough which are necessary for the production of the dough cake, the dough is spread on the dough plate, the dough is flatly applied on the dough, and the dough is poured on the bottom. And put it in an oven with the lid covered, and then it can be manufactured through a process of bake and steep secondarily.

On the other hand, it is preferable to reduce the size of the dough when it is laid on the bottom of the dough, thereby preventing the dough from sinking while supporting the weight of dough applied on the dough in the process of baking and brewing.

For example, the size of the first castera dough is 35 * 53 cm, so that it should be reduced to 30 * 35 cm in the steaming process.

By reducing the size as compared with the initial size, the dough is prevented from sinking because the density is increased.

It is preferable that the heating temperature of the oven is suitably set to 160 to 180 ° C and the heating time is to be baked for 25 to 30 minutes in a state in which the castera dough and the dough are stacked.

According to the present invention, various ingredients can be further added and mixed in consideration of nutrition and taste in producing a castella paste or a dough cake. For example, various additives such as walnuts, soybeans, red beans, peanuts, almonds, and raisins may be mixed and mixed.

In the pastry cake 400 obtained by baking in the oven as described above, the lower end of the castella dough is baked through heating of the oven, and the upper portion of the pastry cake is covered with a lid, so that it is cooked by moisture.

In addition, the sweet potato cake 400 according to the present invention is advantageous in that the half of the cake is baked by the heat of the oven, and at the same time, the half is steamed so that the husks are not thick.

And the dough and baked pastry that are baked in the oven and cooked at the same time are layered, but they are sticky to each other, so there is no sense of heterogeneity when eating, and it is very good to eat.

Through the above-described manufacturing process, the cake cake 400 as shown in FIG. 2 is obtained, and the cake cake 420 is integrally joined to one side of the castella 410.

As described above, the sweet potato cake (400), which is produced as described above, has both the chewiness of the sweet potato itself and the softness of the castella at the same time, so that the flavor of the sweet potato and the taste of the sweet potato are combined.

Also, because rice cake is mixed with rice and glutinous rice, nutritional value is very high, so it will not be a substitute for diet or diet food.

On the other hand, the sweet potato cake produced through the above-mentioned process can be eaten by applying various topping materials on its surface or by eating it. For example, it is possible to eat more delicious pound cake castera by applying chisels, chops, or various nuts.

≪ Example 1 >

First, 30% by weight of eggs, 20% by weight of sugar, 20% by weight of gravitational force, 2% by weight of margarine and 4% by weight of water were prepared in order to obtain a castera dough which is necessary for the production of a coconut cake. Then, the gravity components were mixed and then mixed in a second order. Finally, the margarine and water were heated to a temperature of 30 DEG C and then mixed with the second mixture to be mixed with each other to obtain a kneaded product. The dough was then baked for 20 minutes using an oven heated to 150 < 0 > C. Next, 10 wt% of rice flour, 15 wt% of glutinous rice powder and 20 wt% of modified starch were prepared, and 2 wt% of PINE SOFT 202 was prepared. 0.5% by weight of salt, 10% by weight of sugar, and 40% by weight of water were prepared, and they were mixed in a blender at the same time for about 5 minutes. In this state, the firstly baked castera dough was first placed on a sheet of iron plate, and then the dough was applied on it flatly with a proper thickness. In this state, the iron plate was placed in a mold with water on the bottom, and then the lid was covered. The oven was heated to 170 ° C and baked and steamed for about 25 minutes. As a result, there was a problem that some layers were separated from the rye cake castera, and only a part of the lower part of the castella was baked, and the rye cake was steamed by the moisture, but it was insufficient. However, I could feel the softness of the castella and the chewy taste of the rucksack.

≪ Example 2 >

The preparation process was the same, except that the mixing ratio and firing conditions of the dough and the dough to obtain the dough cake were different, namely, 42 wt% of the egg, 25 wt% of the sugar, 22 wt 4% by weight of margarine and 4% by weight of water. The egg and sugar were mixed first, then the gravity components were mixed and then mixed in a second order. Finally, the margarine and water were heated to 40 ° C, The mixture was mixed with water three times to obtain a castera dough. The dough was then firstly baked for 15 minutes using an oven heated to 180 < 0 > C. Next, 16 wt% of rice flour, 16 wt% of glutinous rice powder, and 16 wt% of modified starch were prepared in the same manner to obtain dough cake, and 5 wt% of PINE SOFT 202, 0.5 wt% of salt, 10% by weight and 30% by weight of water were prepared, respectively, and they were mixed in a blender at the same time for about 5 minutes. The resulting dough was placed on a piece of steel plate first, and then the dough was applied on it flatly with a proper thickness. In this state, the iron plate was placed in a mold with water on the bottom, then covered with a lid, placed in an oven, and heated to 180 ° C for about 30 minutes to be steamed. As a result, it was found that the pineapple cake was well adhered without separation, and the lower part of the cake was entirely roasted, and the rye cake was also sufficiently steamed by the moisture, and the shell was not thick. In addition, the taste of the caster cake was more smooth than that of Example 1, and the chewy taste of the cackle was more felt.

The results of the following tests were obtained as a result of confirming the cacao rice cakes produced by the methods of Examples 1 and 2.

Appearance
flavor

Soft and Kosi
Layer separation phenomenon
Example 1
Good
middle

middle
Partially
Example 2
the best

the best

the best
none

As can be seen from the above evaluation table, it can be seen that there is a difference in the flavor and layer separation due to the mixing ratio of each raw materials and the difference in firing conditions.

Although the present invention has been described with reference to the accompanying drawings, it is to be understood that the present invention is not limited thereto and many modifications and changes may be made without departing from the scope of the present invention.

400: Raspberry Custarda 410: Castella
42: Cracking

Claims (5)

In the production of the cacao rice cakes,
(100) baking baked pastry in an oven to obtain a pasta dough using gravity flour as a main ingredient,
A step 200 of mixing the rice flour, the glutinous rice flour and the modified starch as main ingredients to obtain a dough,
The above-mentioned firstly baked castella dough is applied to the top of the iron plate, then the dough is applied flat on the plate, the iron plate is placed on a mold with water poured on the bottom, the lid is covered thereon, (300). ≪ RTI ID = 0.0 > 31. < / RTI >
The method according to claim 1,
The paste is prepared by mixing 40 to 45% by weight of eggs, 24 to 26% by weight of sugar, 20 to 25% by weight of gravity, 3 to 5% by weight of margarine and 3 to 5%
The egg and sugar are mixed first (110), then the gravity components are mixed and then mixed (120), the margarine and water are warmed to 35-45 ° C, and then mixed with the second mix And then baking (130) in an oven at 160 to 180 ° C for 15 to 20 minutes. The method according to claim 1,
The dough includes 16 to 18 wt% of rice flour, 16 to 18 wt% of glutinous rice powder, 16 to 18 wt% of modified starch, 3.4 to 6.5 wt% of PINE SOFT 202, 0.4 to 0.6 wt% of salt, 10 to 12% by weight of sugar, and 28 to 30% by weight of water are mixed in a mixer for 4 to 6 minutes.
The method according to claim 1,
In the baking and grinding step (300), the pasty paste and the pasty pasty coated thereon are baked and steamed in an oven at 160 to 180 ° C for 25 to 30 minutes.
A cacao rice cake produced by the method according to any one of claims 1 to 4.

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