KR20180062722A - Dasik and method manufacturing thereof - Google Patents

Abstract

The present invention provides dasik and a manufacturing method thereof. The manufacturing method of dasik mixes a second mixture obtained by mixing starch syrup, sugar, and water with a first mixture obtained by mixing bean powder, pumpkin seed powder, perilla seed powder, mixed grain powder, flaxseed powder, seaweed powder, kelp powder, anchovy powder, laver powder, red pepper powder, and ginger powder and then boiling the mixture to prepare dough, inserts the prepared dough into a mold and shapes the dough, then coats a portion of an outer portion of the shaped material or the entire surface of the shaped material with starch syrup water, then coats the shaped material coated with the starch syrup water with a garnish, and naturally dries the shaped material to manufacture dasik. A process of using a flame to bake, steam, or roast food is omitted to manufacture dasik to reduce manufacturing time by product production, save energy, and reduce carbon dioxide discharge to prevent global warming. The process is simplified to reduce manufacturing costs. Flour is not used at all to consume balanced nutrients without concentrating on carbohydrates. Economic profits can be promoted by application to various products such as dumplings, stew, rice case, bread, hamburgers, and pizzas.

Description

≪ RTI ID = 0.0 > Dasik < / RTI > and method manufacturing thereof &

The present invention relates to a method of producing polysaccharide and a method for producing the same, and more particularly, to a method for producing polysaccharide and a method for producing the same, which comprises mixing a first mixture comprising a mixture of soybean flour, pumpkin seed powder, perilla seed powder, starch powder, flaxseed powder, seaweed powder, kelp powder, anchovy powder, And a second mixture prepared by mixing starch, sugar, and water is mixed to prepare a kneaded product. After the prepared kneaded product is molded into a mold and then molded, And then drying the dried syrup, drying the dried syrup and drying the dried syrup, and drying the dried syrup.

Dasik (Dasik, Korean Traditional Cookies) is a traditional food of Korea. It is made of powder such as grains, medicinal herbs, seeds, nuts, etc., and puts honey into it and kneads it into a batter plate. It is a practical tradition It is Korean. This type of ceremony is a traditional Korean dish which appears in various ceremonies. It has been popularized by the customs of tea drinking in the Goryeo period. It has high nutritional value, easy to use materials and manufacturing method, It is a traditional food with a great potential for industrialization.

However, according to the utilization status and quality survey of Dashi, medicine, and Gangjeong which are currently on the market, it is difficult to maintain long-term storage due to simple taste, shape and packaging, There is a report that this is not active. In addition, there is a decrease in the number of households and factories making a relatively complicated culinary department in the diet. Therefore, there is a problem that foreign food culture is changed and lifestyle is changed, and Korean food is recognized as a food that can not be easily accessed in everyday life.

In addition, in order to produce the above-mentioned polysaccharide, it is necessary to use a fire to bake, steep, or roast. Thus, the process for producing polysaccharide is complicated and takes a long time.

Further, the carbohydrate such as wheat flour is contained in the above-mentioned production of the garnish, which may cause the product to be recognized as a product having a high calorific value.

Korean Patent No. 10-0936754 [Name: Green Tea Dasik and method for producing the same]

The object of the present invention is to provide a method for preparing a mixture of starch syrup, pumpkin seed powder, perilla seed powder, starch powder, flaxseed powder, seaweed powder, kelp powder, anchovy powder, The kneaded mixture is mixed to prepare a kneaded product. The prepared kneaded product is molded into a mold, and then water is added to a part or the whole of the exterior of the molded product. The present invention is to provide a method of producing a ceramics which is buried in the outer surface of a molded article and naturally dried to produce a ceramics, and a method of producing the same.

The method for producing a polysaccharide according to an embodiment of the present invention is a method for producing a polysaccharide according to the present invention, which comprises the steps of: mixing a mixture of soybean powder, pumpkin seed powder, perilla powder, ground powder, flaxseed powder, seaweed powder, kelp powder, anchovy powder, To prepare a first mixture; Preparing a second mixture by mixing starch syrup, sugar and water; Boiling the prepared second mixture at a preset high temperature for 10 minutes to 15 minutes; Mixing the boiled second mixture with the first mixture and kneading to prepare a batter; Preparing a third mixture prepared by mixing starch syrup, sugar, and water by preliminarily setting at high temperature for 20 minutes to 40 minutes to prepare syrupy water; Placing the kneaded product in a mold prepared in advance, and molding the kneaded product to prepare a molded product; Applying the prepared syrup water to a part or the whole of the exterior of the prepared molded product; Placing the syrup on the top of the molded product; And a step of naturally drying the molded article on which the molded article is placed at room temperature for 2 hours to 30 minutes to 4 hours to prepare a polish.

As an example related to the present invention, it is preferable that 10% by weight to 20% by weight of the soybean flour, 8% to 10% by weight of the pumpkin seed flour, 10% to 20% by weight of the perilla seed powder, The anchovy powder is added in an amount of 10 to 20 wt%, the flaxseed powder is 10 to 20 wt%, the seaweed powder is 0.01 to 0.05 wt%, the kelp powder is 0.01 to 0.02 wt%, the anchovy powder is 0.01 to 0.02 wt% 0.01 to 2.0 wt% of the powder, 1.1 to 1.5 wt% of the red pepper powder, 1.1 to 1.5 wt% of the ginger powder, 34 to 42 wt% of the second mixture, 1 to 10 wt% 5% by weight and 3% by weight to 10% by weight, respectively.

In one embodiment of the present invention, the starch powder comprises 18 to 22% by weight of glutinous rice powder, 15 to 25% by weight of brown rice powder, 15 to 25% by weight of millet powder, 15 to 25% by weight of barley powder, and 15 to 25% by weight of soybean powder.

As an example related to the present invention, the second mixture may comprise 35 wt% to 45 wt% of starch syrup, 25 wt% to 35 wt% of sugar, and 25 wt% to 35 wt% of water.

As an example related to the present invention, the step of putting the prepared kneaded product into a mold prepared in advance and molding may include preparing a molded product by molding a part of the prepared kneaded product into the plate mold when the mold is in a plate shape; And preparing a molded product by molding a part of the prepared kneaded product into the raw container using a mold when the mold is in a ball shape.

Polishing according to an embodiment of the present invention can be produced according to the above-described manufacturing method.

The present invention relates to a method for preparing a mixture of soybean flour, pumpkin seed flour, perilla seed powder, starch powder, flaxseed flour, seaweed flour, kelp powder, anchovy powder, rice flour, chili powder and ginger flour, The kneaded product is prepared by mixing the second mixture which has been boiled, and the prepared kneaded product is molded into a mold, and then water is smeared onto a part or the whole of the exterior of the molded product, And by drying it naturally and drying it, it is possible to eliminate the process of bending, grilling or roasting using fire, thereby reducing the manufacturing time due to the production of the product, saving energy and reducing carbon dioxide emissions, , Simplifies the process, reduces manufacturing costs, and does not use flour at all. Was, there is an effect that can be applied to a variety of products to promote the economic benefits, such as dumplings, jijimyi, rice, bread, hamburger, pizza.

The present invention also relates to a method for preparing a mixture of starch syrup, pumpkin seed powder, perilla seed powder, starch powder, flaxseed powder, seaweed powder, kelp powder, anchovy powder, ground powder, red pepper powder and ginger powder, The kneaded mixture is mixed to prepare a kneaded product. The prepared kneaded product is molded into a mold, and then water is added to a part or the whole of the exterior of the molded product. It is possible to easily produce a nutritional form of a nutrient containing a variety of nutrients as a result of coarse powdered materials formed by putting the famous name on the outer side of a molded article and naturally drying the same, You can get the nutrition and energy you need, and you can get the nutrients you do not normally eat into powder form, And in addition it can be easily ingested medicinal ingredients used in the treatment of diseases of modern man there is an effect that can contribute to public health.

1, FIG. 4 is a flowchart illustrating a method of manufacturing a polished rice according to an embodiment of the present invention. FIG.

It is noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be construed in a sense generally understood by a person having ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, Should not be construed to mean, or be interpreted in an excessively reduced sense. In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms that can be understood by a person skilled in the art can be properly understood. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

Furthermore, the singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. The term "comprising" or "comprising" or the like in the present invention should not be construed as necessarily including the various elements or steps described in the invention, Or may further include additional components or steps.

Furthermore, terms including ordinals such as first, second, etc. used in the present invention can be used to describe elements, but the elements should not be limited by terms. Terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.

In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. It is to be noted that the accompanying drawings are only for the purpose of facilitating understanding of the present invention, and should not be construed as limiting the scope of the present invention with reference to the accompanying drawings.

Hereinafter, a method for manufacturing a polished rice according to the present invention will be described in detail with reference to FIG.

1, FIG. 4 is a flowchart illustrating a method of manufacturing a polished rice according to an embodiment of the present invention. FIG.

First, the first mixture is prepared by mixing flour, pumpkin seed powder, perilla seed powder, starch powder, flaxseed powder, seaweed powder, kelp powder, anchovy powder, kimu powder, chili powder and ginger powder. At this time, each of the flour, the pumpkin seed powder, the perilla seed powder, the starch powder, the flaxseed powder, the seaweed powder, the kelp powder, the anchovy powder, the red flour, the red pepper powder, And may be in powder form pulverized to 20 to 50 mesh size.

Herein, the total weight of the whole flour, the powder of the pumpkin seed, the perilla seed powder, the starch flour, the flaxseed flour, the seaweed flour, the kelp flour, the anchovy powder, the red flour, the red pepper flour, % Can be configured as follows.

That is, the soybean flour is 15 to 20 wt% (generally 17.64 wt%), the pumpkin seed flour is 8 wt% to 10 wt% (generally 8.82 wt%), the perilla 10 to 20% by weight (generally 11.76% by weight) of the powdered starch, 10 to 20% by weight of the flaxseed powder (generally 10 to 20% (Generally 0.015% by weight), the anchovy powder is 0.01% by weight, the sea tangle powder is 0.01% by weight to 0.05% by weight (generally 0.02% To about 0.02% by weight (generally 0.015% by weight) of the red pepper powder, 0.01 to 0.02% (usually 0.01%) by weight of the above-mentioned red flour, 1.1 to 1.5% The ginger powder comprises 1.1 wt% to 1.5 wt% (generally 1.3 wt%).

Here, soybeans (or black beans) are similar in nutrient content to ordinary soybeans, but they contain 4 times more antioxidants. They are effective in preventing adult diseases and improving dieting, improving kidneys, improving bladder, eliminating edema, It is known to be smooth.

In addition, pumpkin seeds contain protein, lipid, phosphorus, etc., lowering blood sugar, good for allergic rhinitis, prevent kidney stones, stabilize the mind and body, and is known to have good efficacy for sleep disorders.

Perilla is a plant-derived herbaceous perennial plant belonging to the Labiatae family. It is native to eastern Asia and is a light regional crop in low latitudes such as Korea, Japan, and northeastern China. It exhibits maximum photosynthesis at a temperature of 20 ℃. In Korea, Perilla frutescens var. Japonica Hara has been cultivated extensively and has been widely used for edible, medicinal and industrial purposes.

The perilla contains 40% of fat, 16% of protein, 20% of carbohydrate and 18% of dietary fiber. Of these, 60% of alpha-linolenic acid, 14% of linolenic acid, It contains 17% oleic acid.

Alpha linolenic acid, which is the main component of perilla, is an essential fatty acid essential to the human body together with linolenic acid. It has anti-mutagenic effect and inhibitory effect on cancer cell proliferation inhibition. Especially, it has an effect of inhibiting the development of breast cancer and colorectal cancer. It is known that fatty acids affect the optic nerve, improve learning ability and prevent dementia.

In addition, powdered rice powder is prepared by mixing glutinous rice, brown rice, sorghum, barley and soybean powder. Among the total weight% of the ground powder, the amount of the glutinous rice powder is 18 wt% to 22 wt% (generally 20 wt%), and the remaining powders (brown rice, millet, barley, Soybean) may each be composed of 15% by weight to 25% by weight.

At this time, the composition of the present invention is configured to contain about 20% by weight (or 18% by weight to 22% by weight) of the glutinous rice powder relative to the total weight% of the ground powder, Can be provided.

Flaxseed is the most abundant protein in plant proteins and contains 41% of the essential fatty acids necessary for cell lipid membrane formation that strengthens human membranes. This cell membrane helps to form an immune system against external invasion It is known as an important substance. In addition, flaxseed contains a large amount of lignan antibiotics, anticancer, antimitotic, and is known to be effective in anti-toxicity.

Seaweeds are called sea cocoons and contain minerals such as calcium, iodine and iron. They contain more nutrients than general algae and help to grow. They contain large amounts of fiber such as alginic acid and fucoidan, It is known to prevent obesity by preventing accumulation of fat.

Kelp is rich in minerals such as calcium and iodine, helping the movement of the colon to clean food, helping the peristalsis to move out of the body, and releasing harmful substances, including carcinogens, out of the body, thereby increasing immunity to cancer have.

Anchovy contains a large amount of calcium, which is a typical high-calcium food material. In addition to calcium, it contains a high-quality protein, a relatively large amount of fat including EPA and DHA, and a tasty ingredient such as various vitamins, minerals, Are also known to contain a large amount.

Kim is not only a protein but also a vitamin B group. It contains minerals, fiber, iron and so on. It is good for diet with high protein low calorie, good for prevention of adult disease, and it is known to lower blood cholesterol and prevent arteriosclerosis, heart disease and gallstones.

Here, the seaweed, kelp, the anchovy, and the steaming may be washed several times in running water to completely remove the salinity of the salt, or may be lowered to a predetermined concentration or lower.

Capsicum has a rich spice flavor, capsaicin, vitamin A and vitamin C to increase resistance to various respiratory diseases.

Ginger is used as a medicinal plant in dried persimmon in one room. It can be used to make spices, such as bread, sweets, curry, sauce, pickles, etc., and to make ginger tea and ginger (S110).

Thereafter, the second mixture is prepared by mixing starch syrup, sugar and water, and then the second mixture, in which the starch syrup, the sugar and the water are mixed, is preliminarily set at high temperature for 10 minutes to 15 minutes (generally, 13 minutes) Boil. Wherein the amount of the syrup is 35 wt% to 45 wt% (generally 40 wt%), the sugar is 25 wt% to 35 wt%, and the water is 25 wt% to 35 wt% % By weight.

Wherein the second mixture comprises 34 wt% to 42 wt% (generally 38.2 wt%) of the total weight percent of the total polysaccharide.

Here, the high-pressure discharge described in the present invention represents a state in which the gas discharge adjustment rotary is maximized, the medium discharge represents a state in which the gas discharge adjustment rotary is in the middle, and the weak discharge represents the lowest state of the gas discharge adjustment rotary.

In addition, it can be defined as a medium-sized fire in the middle of the above-mentioned high-altitude fire and heavy fire, in which the high-altitude fire, heavy fire, and heavy fire described in this alias are heated up to the maximum firepower with high firepower, have. In addition, in the unregulated lever of the gas range which is divided into three stages, the first stage may be called a weak fire, the second stage may be a medium fire, and the third stage may be called a high fire.

Thus, in the preparation of the second mixture, by specifying the mixing ratio of starch syrup and sugar and water, the molded composition is dried in a short period of time to minimize the viscous stickiness, minimize the carbohydrate ratio, (Or to be buried) to be affixed to the outer surface (or outer periphery) of the substrate (S120).

Thereafter, the boiled second mixture is mixed with the prepared first mixture, and kneaded (or kneaded) to prepare a kneaded product (S130).

Further, after the third mixture is prepared by mixing starch syrup, sugar and water, the third mixture in which the starch syrup, the sugar and the water are mixed is preliminarily set at high temperature for 20 minutes to 40 minutes (generally 30 minutes) Prepare water to boil and syrup. Wherein the amount of the syrup is 35 wt% to 45 wt% (generally 40 wt%), the sugar is 25 wt% to 35 wt%, and the water is 25 wt% to 35 wt% % By weight.

At this time, the boiled syrup (or the prepared syrup) is composed of 1% by weight to 5% by weight (generally 3% by weight) of the total weight% of the whole dross.

As described above, in the preparation of the boiled syrup of water, the viscosity of the molded composition is kept to be high (or buried) to the outside (or outer edge) of the molded composition by specifying the mixing ratio of starch syrup, sugar and water, (S140).

Thereafter, the prepared kneaded product is put into a mold prepared in advance and molded. At this time, the frame may have various shapes such as a plate shape, a ball shape, and other shapes.

That is, when the mold is a plate, a part of the prepared kneaded material is put into the plate-shaped mold to prepare a molded product.

If the mold is a ball mold, a part of the prepared kneaded product is put into the mold by using a mold to prepare a molded product (S150).

Thereafter, the prepared syrupy water is applied (or buried) to a part or all (or the entire surface) of the outer (or outer) part of the molded product.

In addition, the above-mentioned syrup is filled with the water-filled molding, and the prepared sake is put (or added / sprinkled / laid) on the sachet (not shown). Here, the name includes sesame, nuts, nuts, jujube, and bank.

That is, the prepared syrupy water is applied to a part of the exterior of the molded product, and the exterior of the molded product (or the upper part of the exterior of the molded product) is buried in the syrup.

In addition, the molded product is immersed in the prepared syrup water and taken out, and the syrup is filled with (or placed on) the entire outer surface (or the entire surface) or a part of the molded product.

At this time, the name is composed of 3% by weight to 10% by weight (generally 5% by weight) of the total weight% of the total polysaccharide.

ingredient Weight ratio (% by weight) Soybean flour 10-20 Pumpkin seed powder 8-10 Perilla powder 10-20 mixed grain powder 10-20 Flaxseed powder 10-20 Seaweed powder 0.01 to 0.05 Kelp powder 0.01 to 0.02 Anchovy powder 0.01 to 0.02 Kim powder 0.01 to 0.02 Chili powder 1.1 to 1.5 Ginger powder 1.1 to 1.5 The second mixture 34 ~ 42 Water syrup water 1-5 garnish 3 to 10

As described above, the weight ratio of the first mixture, the second mixture, the syrup of the syrup, and the syrup constituting the syringe may be the same as the weight% shown in Table 1 (S160).

Thereafter, the molded article is naturally dried at room temperature for 2 hours to 30 minutes to 4 hours (generally 3 hours) to partially evaporate moisture present in the prepared molded article, thereby completing a slightly hardened state (Or prepared) (S170).

Thereafter, the prepared policer is packed using a predetermined packing material (S160).

Such packaged foods may be stored in the freezer or chilled room for short-term storage or long-term storage.

In addition, if the food is stored in the refrigerator or freezer storage for 20 seconds in a microwave oven or the like, the water syrup on the outside (or outside) of the food can be melted and kept in a soft state to improve the texture.

In the embodiment of the present invention, it is described that the water of the syrupy water is applied to a part or the whole of the kneaded product, and the syrupy water is applied to some or all of the molded kneaded product, but the present invention is not limited thereto. The kneaded product is molded according to the intended use of the kneaded product (for example, bread, rice cakes, pizza, hamburger, etc.), the kneaded product is dried, and then the dried kneaded product is used for bread, rice cakes, pizza, hamburger And the like to provide a kneaded product containing a low-carbohydrate, an abundant protein, an abundant dietary fiber, and a rich unsaturated fatty acid.

In this way, instead of wheat flour, starch and rice flour, various materials can be prepared in a state in which heat is not applied, and the prepared dough can be used to prepare a flour.

As described above, the embodiment of the present invention can be applied to a first mixture of soybean flour, pumpkin seed flour, perilla seed flour, flax seed flour, flax seed flour, seaweed flour, kelp flour, anchovy flour, , And a second mixture which is obtained by mixing starch syrup, sugar and water and then boiled is mixed to prepare a kneaded product. The prepared kneaded product is molded into a mold, and then water is smeared onto a part or the whole of the exterior of the molded product After that, the dried syrup is filled with water, the dried sake is dried, and the process of baking, grilling or roasting using fire is omitted to reduce the manufacturing time for producing the product It saves energy and reduces carbon dioxide emissions to prevent global warming, simplifies the process to reduce manufacturing costs, and does not use flour at all, You can even eat a high-nutrition, and may be applied to a wide range of products such as buns, jijimyi, rice, bread, hamburger, pizza, to promote economic interests.

In addition, as described above, the embodiment of the present invention can be applied to a method for producing a fermented soybean meal, which comprises mixing flour, pumpkin seed flour, perilla seed flour, flax seed flour, seaweed flour, kelp flour, anchovy flour, The mixture is mixed with a syrup, a sugar and water, and the boiled second mixture is mixed to prepare a kneaded product. After the prepared kneaded product is molded into a mold and molded, And then the dried syrup is dried to dry the dried syrup. The dried syrup is then dried to dry the dried syrup, and the granulated syrup is combined with the powdered syrup to produce a nutritional form of nutrient containing various nutrients. , It is easy to get the nutrition and energy needed for the body while eating it, and it makes the nutrients that are difficult to be ingested usually powdered It can easily take medicinal materials used in the treatment of modern diseases and can contribute to the health of the people.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or essential characteristics thereof. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

The present invention relates to a method for preparing a mixture of soybean flour, pumpkin seed flour, perilla seed powder, starch powder, flaxseed flour, seaweed flour, kelp powder, anchovy powder, rice flour, chili powder and ginger flour, The kneaded product is prepared by mixing the second mixture which has been boiled, and the prepared kneaded product is molded into a mold, and then water is smeared onto a part or the whole of the exterior of the molded product, And by drying it naturally and drying it, it is possible to eliminate the process of bending, grilling or roasting using fire, thereby reducing the manufacturing time due to the production of the product, saving energy and reducing carbon dioxide emissions, , Simplifies the process, reduces manufacturing costs, and does not use flour at all. Was, that can be achieved by applying a variety of products and economic interests of the dumplings, jijimyi, rice, bread, hamburger, pizza, etc., can be widely used, etc. erudite art, Han areas.

Claims (6)

In the method for producing the polysaccharide,
Preparing a first mixture by mixing flour, pumpkin seed powder, perilla seed powder, starch powder, flaxseed powder, seaweed powder, kelp powder, anchovy powder, Kim powder, chili powder and ginger powder;
Preparing a second mixture by mixing starch syrup, sugar and water;
Boiling the prepared second mixture at a preset high temperature for 10 minutes to 15 minutes;
Mixing the boiled second mixture with the first mixture and kneading to prepare a batter;
Preparing a third mixture prepared by mixing starch syrup, sugar, and water by preliminarily setting at high temperature for 20 minutes to 40 minutes to prepare syrupy water;
Placing the kneaded product in a mold prepared in advance, and molding the kneaded product to prepare a molded product;
Applying the prepared syrup water to a part or the whole of the exterior of the prepared molded product;
Placing the syrup on the top of the molded product; And
And naturally drying the molded article on which the masterpieces are placed at room temperature for 2 hours to 30 minutes to 4 hours to prepare a green tea meal. The method according to claim 1,
The above-
10 to 20% by weight of the powdered flour, 8 to 10% by weight of the pumpkin seed powder, 10 to 20% by weight of the perilla seed powder, 10 to 20% 0.01 wt% to 0.02 wt% of the anchovy powder, 0.01 wt% to 0.05 wt% of the seaweed powder, 0.01 wt% to 0.02 wt% of the sea tangle powder, 0.01 wt% From 1 wt% to 5 wt% of the starch powder, from 1.1 wt% to 1.5 wt% of the powder, from 1.1 wt% to 1.5 wt% of the ginger powder, from 34 wt% to 42 wt% By weight based on the total weight of the mixture. The method according to claim 1,
The above-
Wherein the total amount of the powdery rice powder is 18 to 22 wt%, the brown rice powder is 15 to 25 wt%, the powdery powder is 15 to 25 wt%, the barley powder is 15 to 25 wt% And 15% by weight to 25% by weight of the powder are mixed. The method according to claim 1,
Wherein the second mixture comprises:
35 to 45% by weight of starch syrup, 25 to 35% by weight of sugar and 25 to 35% by weight of water. The method according to claim 1,
The step of putting the prepared dough into a mold prepared in advance and molding,
Preparing a molded product by molding a part of the prepared kneaded product into the plate-shaped mold when the mold is plate-shaped; And
And preparing a molded article by molding a part of the prepared kneaded product into the raw mat using a mold when the mold is in a ball shape. A polysaccharide prepared according to the method of claim 1.

Images