KR20190130269A - Ice rice cake comprising sweet potoate and method for manufacturing the same - Google Patents

Abstract

The present invention relates to an iced rice cake comprising a sweet potato filler and a production method thereof. A production process of the iced rice cake comprising the sweet potato filler is standardized, the production method suitable for mass production is provided, it is provided in a form of the iced rice cake, intake is possible even for long time distribution and storage by being produced to prevent oxidation, and aging is suppressed even in a thawed state, thereby allowing long-term storage. In addition, the iced rice cake comprises the sweet potato filler maximizing the taste while maintaining the nutrients of sweet potatoes, thereby providing the iced rice cake having high preference and the production method thereof.

Description

ICE RICE CAKE COMPRISING SWEET POTOATE AND METHOD FOR MANUFACTURING THE SAME}

The present invention relates to an iced rice cake comprising sweet potato cattle and a method for producing the same. More specifically, the present invention relates to an iced rice cake and a method for producing the same, which include sweet potato cattle that can increase the convenience of using rice cake and convert it into a meal replacement product.

Sweet potato is a root plant belonging to the Asteraceae family and is an alkaline food that is beneficial to the human body. It is known to contain a lot of fiber, sugar and vitamins. According to Dongbobogam, it is sweet in taste and flat in nature and works on parenteral and nerves. It is to be called the essence, through the stool, and discard and moan.

As a method of using sweet potatoes that provide the above-mentioned useful effects, it is used as a raw material for preparing liquor by processing into foods such as vermicelli and the like by separating the starch present therein, such as starch or powdered sweet potatoes for adding to other foods. It has been used a lot in manufacturing.

However, most of the sweet potato processing technology is usually extracted from starch, processed or mixed with other foods, or boiled and dried to make food.

The method of extracting and processing the double starch has a problem in that the active ingredients of sweet potato are ingested during the extraction process of the starch and consumed in a state where there is a loss of the active ingredient.

In particular, the most effective ingredient of sweet potato in the process of extracting the starch is lost most of the benefits of the sweet potato that is effective in constipation because it is lost.

The change of diet in modern society has also changed the perception of traditional rice cake. According to Gangdong's research, many housewives who are in the position of making or purchasing rice cake at home have a high recognition that rice cake is our own traditional food, but it is almost never made at home due to the complexity of the manufacturing process and time constraints. Was investigated.

Considering the recent social interest in health foods, studies related to the additives of rice cakes could be an opportunity to increase the acquisition and utilization of new rice cakes in the diet of modern people.

As a reflection of this trend, recently, rice cake cafes where you can taste and enjoy rice cakes, traditional teas, and Korean fruits are increasing, and various franchise specialty shops are emerging, expanding the market area.

However, a common problem with rice cakes currently on the market is due to the short shelf life of rice cakes, such as confectionery or baking, which makes it impossible to sell for a long time after production. By improving these problems, it is urgent to develop a variety of rice cake products that can increase the utilization of rice cakes and increase the purchasing power of consumers.

(Patent Document 1) KR 10-2016-0080878 A1

It is an object of the present invention to provide an iced rice cake comprising sweet potato cattle and a method for producing the same.

Another object of the present invention is to standardize the manufacturing process of iced rice cake containing sweet potato cattle, and to provide a manufacturing method suitable for mass production.

Another object of the present invention is that the ice rice cake containing sweet potato cattle is provided in the form of ice rice cake, it is manufactured to be capable of inhibiting oxidation, can be ingested even in long-term distribution and storage, inhibiting aging even in the thawed state, It is to provide a method for producing iced rice cake that can be stored.

Another object of the present invention is to maintain the nutrients of the sweet potato as it is, to maximize the taste, to improve the sweetness using a natural sweetener, and to provide an iced rice cake containing a low-calorie sweet potato and its manufacturing method.

In order to achieve the above object, the method of manufacturing an iced rice cake comprising sweet potato cattle according to an embodiment of the present invention to wash the rice 2 to 3 times, and the rice and water in a weight ratio of 1: 1.5 to 1: 3 Mixing and soaking the rice for 4 to 10 hours to produce a soaked rice; The soaked rice to prepare a rice powder using a grinder; Mixing the rice flour and wheat starch, and passing down a sieve of 80 to 100 mesh to prepare a mixed flour; Preparing a dough by mixing canola oil, sugar, condensed milk and milk into the mixed powder; Blocking the air in the dough, aging for 30 to 60 minutes to prepare a aged dough; The aged dough is put in a steamer, steamed for 30 to 35 minutes using steam to prepare a rice cake dough; Spreading the rice cake thinly, putting sweet potato cattle and forming a round shape; Preparing a rice cake by putting the round-shaped rice cake batter into a steamer and steaming for 30 to 35 minutes using steam; And after putting the rice cake into a mold and molded into a finished product, comprising the step of freezing.

The rice is to use a mixture of glutinous rice and non-glutinous rice.

The sweet potato cow is to clean the sweet potato; Preparing baked sweet potatoes by baking the washed sweet potatoes; Removing the peel of the sweet potato; And crushing the sweet potato from which the shell is removed to produce sweet potato cattle.

The rice cake dough is steamed aging dough using a steamer, the dough of the edge is mixed with a lot of dough in the middle of the moisture, mixed with 10 to 20 times, and then cooled to prepare.

Iced rice cake containing sweet potato cattle according to another embodiment of the present invention is prepared by using the manufacturing method.

Hereinafter, the present invention will be described in more detail.

According to an embodiment of the present invention, a method for preparing iced rice cake including sweet potato cattle may include washing rice, preparing a soaked rice (S1), crushing soaked rice to prepare rice powder (S2), rice Mixing the powder and wheat starch, sifting to prepare a mixed powder (S3), adding the additive to the mixed powder to prepare a dough (S4), the air is cut off, the dough is aged to ripen the dough Step of preparing (S5), step of preparing the rice cake dough by steaming the aged dough (S6), step of forming the sweet potato stuffing by thinly spreading the rice cake dough (S7), to steam the molded rice cake using a steamer to prepare the rice cake Step S8 and molding the rice cake into a finished product, and freezing (S9).

More specifically, washing the rice 2 to 3 times, mixing the rice and water in a weight ratio of 1: 1.5 to 1: 3 to soak the rice for 4 to 10 hours to prepare a rice called; The soaked rice to prepare a rice powder using a grinder; Mixing the rice flour and wheat starch, and passing down a sieve of 80 to 100 mesh to prepare a mixed flour; Preparing a dough by mixing canola oil, sugar, condensed milk and milk into the mixed powder; Blocking the air in the dough, aging for 30 to 60 minutes to prepare a aged dough; The aged dough is put in a steamer, steamed for 30 to 35 minutes using steam to prepare a rice cake dough; Spreading the rice cake thinly, putting sweet potato cattle and forming a round shape; Preparing a rice cake by putting the round-shaped rice cake batter into a steamer and steaming for 30 to 35 minutes using steam; And after putting the rice cake into a mold and molded into a finished product, comprising the step of freezing.

Step (S1) of preparing the soaked rice is more specifically, by using glutinous rice and non-glutinous rice, after washing 2-3 times in purified water to remove impurities, put into water of 1.5 to 3 times the weight ratio, 4 to 10 Called for hours to make a soaked rice.

The time called the rice is different depending on the summer or winter time, the summer is about 4 to 6 hours, the winter is called 7 to 10 hours to produce a called rice.

Soaked rice is made into rice flour using a grinder. The prepared rice flour is made of glutinous rice flour and non-glutinous rice flour, and in order to manufacture the iced rice cake of the present invention, a mixture of glutinous rice flour and non-glutinous rice flour is used.

At this time, the glutinous rice flour and non-glutinous rice flour may be used by mixing in a weight ratio of 1: 2 to 1: 3. The reason why some of the glutinous rice powder is mixed is that it does not harden due to aging, which can extend the intake period. On the other hand, the reason why the non-glutinous rice flour is mixed is that since the rice cake is prepared, it is not broken well and can maintain its shape.

After preparing glutinous rice flour and non-glutinous rice flour, wheat starch is mixed, and the mixture is dropped twice in a fine sieve to prepare mixed flour. Wheat starch is included to provide an excellent texture, it can be mixed in a weight ratio of 1: 0.1 to 1: 0.5 compared to the rice flour mixed with the glutinous rice flour and non-glutinous rice flour.

The fine sieve is a sieve of 80 to 100 mesh, to use glutinous rice flour, non-rice flour and wheat starch having a certain particle size.

The mixture is dropped twice into a fine sieve to prepare a mixed powder, and in order to use a finer powder, it is ground to a caterer to prepare a mixed powder.

Canola oil, sugar, condensed milk and milk are added to the mixed powder and mixed to prepare a dough. In the case of the additive to be added to the dough, it is necessary to prepare the dough for preparing the rice cake, and preferably, in addition to the additive, it may further include oligosaccharides, sacha inch oil and butter to slow down the aging of the finished rice cake.

A component commonly included in rice flour and wheat starch is starch granules. The starch granules are particles composed of two components of amylose and amylopectin, the size of which varies depending on the type of starch, but ranges from 1 to 200 μm in diameter. Amylose is a linear polymer in which D-glucose is bonded to α-1,4. Amylopectin is a branched polymer including α-1,6 bond in addition to α-1,4 bond. After the starch granules are suspended in water and heated up to a certain temperature (T _gel ), irreversible swelling of the starch granules occurs. The phenomenon that amylose is eluted is called gelatinization and T _gel is called gelatinization temperature. At high starch concentrations, the suspension exhibits viscoelastic grass-like behavior. Paste or gel can be regarded as a composite material composed of swelling particles filled with a polymer solution or a polymer gel. Starch granules are reconstituted by placing the starch at a lower temperature than T _gel for a certain time. This is called aging. For example, when rice is cooked, it becomes soft rice. The process is luxurious, and the process of becoming hard after storing for a while is aging.

In the present invention, in the case of producing a rice cake by steaming the molded rice cake dough using a steamer, it is luxury to provide a soft texture, and the process of making the rice cake becoming hard over time is aging.

In order to prevent such aging, the present invention is to prepare iced rice cake in the first step of freezing, and secondly, to prepare the dough, to control the additives to prevent aging.

Additives included to prevent aging may include oligosaccharides, sachain oil and butter. Oligosaccharides can reduce sugar content and sweeten, and can be included to prevent aging.

In the case of sacha inch oil and butter, it is included to prevent aging. If too little is included, the anti-aging effect is insufficient, and when included in an excessive amount, aging is promoted by the decay of the sacha inch oil and butter itself. Occurs.

After the dough is prepared, air is cut off and aged for 30 to 60 minutes to prepare a aged dough. In order to cut off the air, the dough is placed in a container, and the aging process is performed by blocking the air using a wrap. Through the aging process, the texture of the rice cake can be improved.

After preparing the aged dough, put in a steamer and proceed with the first steaming process for 30 to 35 minutes using steam to prepare a rice cake dough.

After the first steaming process, the rice cake dough may be further subjected to the cooling process to improve the soft texture.

Preferably, the kneading process is steamed by steaming the aged dough using a steamer, the dough of the edge is mixed with the dough in the middle of the moisture, mixed, and beaten about 10 to 20 times, it is prepared by cooling.

In the cooling process, after refrigerating or freezing, thawing at room temperature, a batter is prepared by adding a kneading process using a caterer or a pulverizing dough machine.

More preferably, after freezing for 1 to 2 hours at -20 to -10 ℃, thawed for 1 to 2 hours at 15 to 20 ℃, by adding a kneading process using a cutter or a pulverizing dough kneading dough can do.

Before putting the sweet potato cow and making the rice cake, the molding process may be made easier through a process of ripening the aged dough using a steamer first.

After that, the rice cake dough is separated by a certain amount, spread out thinly, and the sweet potato is placed in a round shape. The shape of the final product is manufactured by using a shape mold, so that only the sweet potato cattle contained in the rice cake is manufactured so as not to be separated to the outside during the ripening and molding processes.

The sweet potato cow is to clean the sweet potato; Preparing baked sweet potatoes by baking the washed sweet potatoes; Removing the peel of the sweet potato; And crushing the sweet potato from which the shell is removed to produce sweet potato cattle.

A common sweet potato is a sweet potato boiled with boiling water or steam to remove the cooked sweet potato shell and used to crush the sweet potato in the present invention, to increase the aroma and taste of the sweet potato itself, after the sweet potato is baked into a sweet potato Remove the skin, crush finely, and then make into sweet potato cattle. Preferably, in the production of sweet potato cattle, it may be prepared by mixing nuts and food additives such as almonds for improving the texture and supply of nutritional ingredients.

More preferably, the food additive may include a first food sweetener represented by Formula 1 and a second food sweetener represented by Formula 2:

[Formula 1]

[Formula 2]

In the case of the sweetener represented by the formula (1), it is a natural sweetener, because it is not absorbed in the small intestine, characterized in that almost no calories. However, when taken in large doses, it may cause diarrhea, there is a problem in that it is not a high sweet taste. Thus, by using the sweetener represented by the formula (2), even in iced rice cake state can show a high taste and sweet taste, the sweetness of the low preference due to the sweetener of the formula (1) can give a high sweet taste, as well as, Relatively low calories can be lowered.

In general, in the case of iced rice cakes, because they are provided in a cold state, there is a problem that the sweet taste of the iced rice cakes is not felt. In other words, even when using sweet potato cattle as in the present invention, due to the cold state of the ice cake, there is a problem that the sweetness of the sweet potato itself is not felt, so the sweet taste is not easily felt. Therefore, in the present invention, by further mixing the natural sweeteners to further maximize the sweetness of sweet potato cattle, while using a sweetener, while increasing the sweetness of the natural sweetener almost no calories, in general sweeteners unlike high food sweeteners There is little increase in calories.

The round shaped rice cake batter is put in a steamer and the second steaming process is performed. The second steaming process is performed using steam of the steamer for 30 to 35 minutes, like the first steaming process.

Thereafter, the rice cake is put into a mold and molded into a finished product, and frozen to prepare an iced rice cake containing the sweet potato cattle of the present invention.

The ice rice cake may include 100 to 120 parts by weight of sweet potato, 3 to 7 parts by weight of canola oil, 3 to 7 parts by weight of sugar, 5 to 10 parts by weight of condensed milk, and 10 to 15 parts by weight of milk.

Preferably 100 to 120 parts by weight of sweet potato, 3 to 7 parts by weight of canola oil, 1 to 3 parts by weight of sugar, 5 to 10 parts by weight of condensed milk, 10 to 15 parts by weight of milk, 5 to 10 weight of almonds 3 to 5 parts by weight of oligosaccharide, 1 to 3 parts by weight of butter, 1 to 3 parts by weight of sachain oil, 1 to 3 parts by weight of the first food sweetener and 5 to 10 parts by weight of the second food sweetener.

When within the above range, it is possible to prevent the aging of the thawed rice cake, to provide a rice cake with a soft texture for a long time.

According to the iced rice cake comprising the sweet potato cattle of the present invention and a manufacturing method thereof, it is possible to standardize the manufacturing process of the iced rice cake containing the sweet potato cattle, and to provide a manufacturing method suitable for mass production.

It is provided in the form of iced rice cake, manufactured to be able to inhibit oxidation, and can be ingested even for long time distribution and storage, and can be stored for a long time by suppressing aging even in a thawed state.

In addition, while maintaining the nutrients of sweet potatoes as it is to maximize the taste, by using a natural sweetener to increase the sweetness, it can provide a low-calorie iced rice cake.

1 is a flow chart related to a method for manufacturing an iced rice cake according to an embodiment of the present invention.
2 is a photograph of the site where the sensory test was conducted.
3 is a product picture of the ice cake of the present invention.
4 relates to a questionnaire that has undergone a sensory test.
5 is a graph of sensory test results.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

Preparation Example: Preparation of Iced Rice Cake

1. Preparation of Sweet Potato Stuffing

The sweet potatoes were washed clean, and baked potatoes were baked. Remove the peel of the prepared sweet potato, mash the sweet potato finely to prepare a sweet potato beef, and then mixed with the ground almond, the first food sweetener represented by the formula (1) and the second food sweetener represented by the formula (2) Sweet potato cattle were prepared by:

[Formula 1]

[Formula 2]

2. Preparation of Iced Rice Cakes

Glutinous rice and non-glutinous rice was washed 2 to 3 times, and the washed glutinous rice and non-glutinous rice were put in water and soaked for 4 to 10 hours to prepare a rice. The soaked rice was prepared from glutinous rice flour and non-rice flour using a grinder.

Wheat starch was mixed with the glutinous rice flour and non-glutinous rice flour, and dropped twice into a sieve of 80 to 100 mesh to prepare a mixed flour. Canola oil, sugar, condensed milk and milk were added to the mixed powder and mixed to prepare a dough. The dough was placed in a container, the inlet was covered with a wrap to block air, and aged for 30 to 60 minutes to prepare a aged dough.

The aged dough was put in a steamer and steamed for 30 to 35 minutes using steam to prepare a rice cake dough.

17 to 20 g of the rice cake dough was spread thinly, 15 to 18 g of sweet potato stuffing was put in a round shape, and the rice cake dough was put in a steamer and steamed for 30 to 35 minutes using steam to prepare a rice cake.

Thereafter, the rice cake was put into a mold and molded into a finished product, and frozen to prepare iced rice cake.

3. Preparation of Iced Rice Cakes for Anti-Aging

An iced rice cake was prepared in the same manner as in step 2, except that the dough was prepared by further adding oligosaccharide, sacha inch oil and butter to the dough and mixing.

The content ratio of the components constituting the ice cake and the ice cake for preventing aging is shown in Table 1 below.

IR1 IR2 IR3 IR4 IR5 IR6 Rice flour 100 100 100 100 100 100 sweet potato 110 110 110 110 110 110 Canola oil 5 5 5 5 5 5 Sugar 2.5 2.5 2.5 2.5 2.5 2.5 Condensed milk 7.5 7.5 7.5 7.5 7.5 7.5 milk 12.5 12.5 12.5 12.5 12.5 12.5 almond 7.5 7.5 7.5 7.5 7.5 7.5 oligosaccharide - One 3 4 5 7 butter - 0.5 One 2 3 5 Sacha Inch Oil - 0.5 One 2 3 5 First Food Sweetener - 0.5 One 2 3 5 Second Food Sweetener - 3 5 7 10 15

(Unit weight part)

4. Production of Iced Rice Cake by Difference in Manufacturing Method

After preparing the rice cake dough, iced rice cakes were prepared by the difference of whether or not to proceed with the process of stirring and cooling. More specific manufacturing process is shown in Table 2 below.

The content of the components of the ice rice cake was used in the same manner as the content of IR1 in Table 1, there is a difference only in the manufacturing method.

IC1 It prepared in the same manner as described in the preparation example.
Aged dough was put in a steamer, steamed for 30 to 35 minutes using steam to prepare a rice cake dough, and then proceeded to the subsequent process without proceeding to separate the kneading process. IC2 After preparing the rice cake dough of the IC1, the bandage of mixing the dough at the edge of the dough gathered in the middle of the moisture is repeated 10 to 20 times, and cooled to prepare the rice cake dough. IC3 After preparing the rice cake dough of IC1, the bandage of mixing the dough of the edges into the dough in the middle of the moisture and repeat the process about 10 to 20 times, and for 1 to 2 hours in a refrigerated state of 1 to 5 ℃ After refrigeration and thawing at 15 to 20 ° C. for 3 hours, a rice cake dough was prepared by adding a kneading process using a caterer or a pulverizing dough machine. IC4 After preparing the rice cake dough of the IC1, the bandage of mixing the dough at the edge of the dough in the middle of the moisture is mixed 10 to 20 times, repeating the process for about 1 to 2 hours in the frozen state at -5 to 0 ℃ The rice cake dough was prepared by refrigeration, and thawing at 15 to 20 ° C. for 3 hours, followed by a kneading process using a caterer or a pulverizing dough machine. IC5 After preparing the rice cake dough of the IC1, the bandage of mixing the dough at the edge of the dough in the middle of the moisture is mixed 10 to 20 times the process, and 1 to 2 in the frozen state at -20 to -10 ℃ The rice cake dough was prepared by refrigeration for an hour, thawing at 15 to 20 ° C. for 3 hours, and then kneading using a caterer or a pulverizer. IC6 After preparing the rice cake dough of IC1, the bandage of mixing the dough at the edge of the dough in the middle of the moisture is mixed with repeating the process about 10 to 20 times, 1 to 2 in the frozen state at -30 to -20 ℃ The rice cake dough was prepared by refrigeration for an hour, thawing at 15 to 20 ° C. for 3 hours, and then kneading using a caterer or a pulverizer.

[Experimental example 1: evaluation of preference]

The sensory test was performed using the experiment paper of FIG. More specifically, 258 respondents participated in the sensory test, with 77 males (29.8%) and 181 females (70.2%). By region, 182 Gyeonggi-do 70.5%, Seoul-based 53 people 20.5%, Chungcheong-do 12 people 4.8%, Gyeongsang / Jeolla-do 5 people 1.86%, Incheon 6 people 2.3% participated in the sensory test. By age, 76 people in their 50s, 29.5%, 46 people in their 60s, 17.8%, 40s, 70s, 27.1%, 30s, 42, 16.3%, 20s, 14, 5.4%, 10s, 10s 3.9% responded.

Ice rice cake used for the sensory test was conducted using the ice rice cake prepared as IR1. More specific sensory test results are as follows.

division south female system Questioner 77 181 258 ratio(%) 29.8 70.2 100

division Gyeonggi-do Seoul City Incheon Chungcheong-do Gyeongsang / Jeolla Sum Questioner 182 53 6 12 5 258 ratio(%) 70.5 20.5 2.3 4.8 1.9 100

division 10 20's 30 spaces 40 spaces 50 spaces 60 years old or older Sum Questioner 10 14 42 70 76 46 258 ratio(%) 3.9 5.4 16.3 27.1 29.5 17.8 100

division One 2 3 4 5 6 7 Sum Questioner 164 63 18 6 3 3 One 258 ratio(%) 63.6 24.4 6.9 2.3 1.2 1.2 0.4 100

division One 2 3 4 5 6 7 Sum Questioner 148 80 20 3 2 2 3 258 ratio(%) 57.4 30.9 7.7 1.2 0.8 0.8 1.2 100

According to Table 6 (color) and Table 7 (shape), 164 respondents (63.6%) responded to the scale 1 and 63 (24.4%) responded to the scale 2 as a result of sensory evaluation on color in appearance. Overall, 227 (88%) responded positively above the average on scales 1 and 2. Then, about the shape, 148 respondents (57.4%) responded with scale 1 and 80 (30.9%) responded with scale 2. 228 (88.3%) of the total respondents participated positively on scale 1 and 2.

division One 2 3 4 5 6 7 Sum Questioner 117 93 36 6 4 2 0 258 ratio(%) 45.3 36.0 14.0 2.3 1.6 0.8 0.0 100

According to Table 8, 117 (45.3%) responded to the scale 1, 93 (36.0%) scale 2 as a result of sensory test on the smell (flavour). Overall, 210 (81.3%) responded positively than usual.

division One 2 3 4 5 6 7 Sum Questioner 90 82 68 11 5 One One 258 ratio(%) 34.8 31.8 26.4 4.3 1.9 0.4 0.4 100

According to Table 9, as a result of sensory test on the salty taste of taste, 90 respondents (34.8%) responded to the scale 1 and 82 (31.8%) responded to the scale 2. Overall, 172 (66.6%) responded positively than usual.

division One 2 3 4 5 6 7 Sum Questioner 117 92 36 4 5 3 One 258 ratio(%) 45.3 35.7 14.0 1.6 1.8 1.2 0.4 100

According to Table 10, 117 respondents (45.3%) responded to Scale 1 and 92 (35.7%) responded to Scale 2 for sweetness, and 209 (81.0%) of the total respondents participated in the test more positively than normal. It was.

division One 2 3 4 5 6 7 Sum Questioner 122 83 42 6 2 2 One 258 ratio(%) 47.2 32.2 16.3 2.3 0.8 0.8 0.4 100

As shown in Table 11 above, 122 respondents (47.2%) responded to Scale 1 and 83 respondents (32.2%) to Scale 2 for the taste. Of the total respondents, 205 (79.4%) participated in the test more positively than usual.

division One 2 3 4 5 6 7 Sum Questioner 106 85 48 10 4 4 One 258 ratio(%) 41.1 32.8 18.6 3.9 1.6 1.6 0.4 100

As shown in Table 12, 106 respondents (41.1%) responded to the scale 1, 85 (32.8%) responded to the scale 2 as a result of the sensory test for texture (chewing feeling). Overall, 191 (73.9%) responded positively than usual. As shown in Fig. 5, the sensory evaluation resulted in 94.67% of the scales 1-3. Most of the various ages, regions and genders responded positively after tasting.

Experimental Example 2: Evaluation of Aging Degree of Rice Cake

After thawing the frozen IR1 to IR6 prepared at room temperature, the hardness and chewiness after 1 day was measured to evaluate the degree of aging. Hardness and chewiness were measured using Texture Analyser, and chewability was calculated as chewability by multiplying three primary parameters of firmness, cohesiveness and elasticity from the exturometer curve.

IR1 IR2 IR3 IR4 IR5 IR6 Hardness (kg _f ) 622.7 546.8 342.1 146.23 172.5 575.13 Chewiness 411.5 431.7 287.6 108.39 132.9 474.6

As shown in Table 13, when a small amount of oligosaccharides, butter and sachcha inch oil was added, it was confirmed that the low values in hardness and chewiness. Under the same conditions, even after one day, the hardness and chewiness were low, and the anti-aging effect could be confirmed.

Experimental Example 3: Evaluation of Preference

The degree of preference according to the difference between the components and the preparation method was evaluated. Further experiments were conducted on the same experimental group of Experimental Example 1, and the relative evaluation of sweetness, texture and overall acceptability was performed, and the results are shown in Tables 14 and 15 below.

IR1 was set as the index 5 after the sweetness and the general preference of the experiment target of Experimental Example 1, evaluated as a relative index, the higher the value means that the sweetness and comprehensive preference.

IC1 was set to an index of 5 after the texture and overall preference was set to an index 5 as the test target of Experimental Example 1, and the higher the value, the higher the texture and comprehensive preference.

IR1 IR2 IR3 IR4 IR5 IR6 Sweetness 5 6 6 9 7 10 General preference 5 5 6 8 6 5

(Unit index) According to the said Table 14, when mixing and containing food sweetener, it confirmed that the outstanding evaluation was received in sweetness. In addition, it was confirmed that a relatively good evaluation was also obtained in the general preference. However, as in the case of IR6, when the sweetener is excessively included, as the sweetener is excessively included, the sweetness itself is high because the sweetness is felt excessively, but the low score is obtained in the general preference.

IC1 IC2 IC3 IC4 IC5 IC6 Organization 5 5 5 6 8 4 General preference 5 5 6 6 9 4

(Unit index)

According to the Table 15, according to the difference in the manufacturing method, it was confirmed that the difference occurs in the texture, that is chewed taste. This was confirmed that, after the steaming using a steamer during the production of the rice cake dough, as a further process to cool by stirring, it can increase the soft texture.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (5)

Washing the rice 2 to 3 times and mixing rice and water in a weight ratio of 1: 1.5 to 1: 3 to soak the rice for 4 to 10 hours to prepare a soaked rice;
The soaked rice to prepare a rice powder using a grinder;
Mixing the rice flour and wheat starch, and passing down a sieve of 80 to 100 mesh to prepare a mixed flour;
Preparing a dough by mixing canola oil, sugar, condensed milk and milk into the mixed powder;
Blocking the air in the dough, aging for 30 to 60 minutes to prepare a aged dough;
The aged dough is put in a steamer, steamed for 30 to 35 minutes using steam to prepare a rice cake dough;
Spreading the rice cake thinly, putting sweet potato cattle and forming a round shape;
Preparing a rice cake by putting the round-shaped rice cake batter into a steamer and steaming for 30 to 35 minutes using steam; And
After putting the rice cake into a mold and molded into a finished product, comprising the step of freezing
The manufacturing method of the ice rice cake containing sweet potato cattle. The method of claim 1,
The rice is to use a mixture of glutinous rice and non-glutinous rice
The manufacturing method of the ice rice cake containing sweet potato cattle. The method of claim 1,
The sweet potato cow
Washing sweet potatoes cleanly;
Preparing baked sweet potatoes by baking the washed sweet potatoes;
Removing the peel of the sweet potato; And
Crushing the peeled sweet potato finely to produce sweet potato cattle
The manufacturing method of the ice rice cake containing sweet potato cattle. The method of claim 1,
The rice cake dough is steamed by using a steamer to steam the aged dough, the dough of the edge is mixed with the dough while gathering the middle of the moisture,
After about 10 to 20 times, to cool to prepare
The manufacturing method of the ice rice cake containing sweet potato cattle. Prepared by the manufacturing method according to any one of claims 1 to 4.
Iced rice cake containing sweet potato cattle.

Images