KR20200025709A - Composition for Ddeokmandu Comprising Rice Power and Manufacturing Method - Google Patents

Abstract

The present invention relates to a rice cake dumpling composition using rice flour as a main ingredient and a preparing method thereof. The preparing method of the present invention comprises the steps of: preparing a rice cake dumpling skin including rice flour, starch, chestnut powder, oil, and sugar without wheat flour; preparing dumpling filling including tofu, bean sprout, cellophane noodle, pork, beef, napa cabbage, egg, green onion, garlic, salt, sesame with salt, pepper, and sesame oil; and filling the dumpling filling in the rice cake dumpling skin and sealing the same. The rice cake dumpling composition comprises: 70 to 90 parts by weight of a rice cake dumpling skin; 10 to 20 parts by weight of starch; 5 to 10 parts by weight of chestnut powder; 1 to 5 parts by weight of oil; and 1 to 5 parts by weight of sugar. A dumpling filling composition includes: 35 to 45 parts by weight of tofu; 12 to 15 parts by weight of bean sprout; 7 to 10 parts by weight of cellophane noodle; 6 to 10 parts by weight of minced pork; 6 to 10 parts by weight of minced beef; 10 to 13 parts by weight of napa cabbage kimchi; 6 to 10 parts by weight of egg; 1 to 2 parts by weight of minced green onion; 1 to 2 parts by weight of minced garlic; 0.3 to 0.6 parts by weight of salt; 0.1 to 0.4 parts by weight of sesame with salt; an appropriate amount of pepper powder; and an appropriate amount of sesame oil. The rice cake dumpling of the present invention does not use wheat flour, such that a gluten-free rice cake dumpling can be provided for a patient with a gluten intolerance or celiac disease, and also, has excellent functionality compared to that of a rice cake dumpling currently sold in a market, thereby having industrial applicability.

Description

Rice cake dumpling composition based on rice flour and its manufacturing method {Composition for Ddeokmandu Comprising Rice Power and Manufacturing Method}

The present invention relates to a rice cake dumpling composition based on rice flour and a method for producing the same. More specifically, the step of making rice cake dumplings including rice flour, starch, chestnut powder, fats and sugars without using flour, tofu, bean sprouts, vermicelli, pork, beef, cabbage kimchi, egg, green onion, garlic It is a manufacturing method of rice cake dumplings mainly composed of rice, including the steps of making dumplings, including salt, sesame salt, pepper, sesame oil, and putting the dumplings in the rice cake dumplings.

The rice cake dumpling is composed of rice flour dumpling skin composition 70-90 parts by weight, starch 10-10 parts by weight, chestnut powder 5-10 parts by weight, fats and oils 1-5 parts, sugars 1-5 parts by weight, Tofu 35 to 45 parts by weight, 12 to 16 parts by weight of bean sprouts, 7 to 10 parts by weight of vermicelli, 6 to 10 parts by weight of minced pork, 6 to 10 parts by weight of minced beef, 10 to 13 parts by weight of cabbage kimchi, 6 to eggs 10 parts by weight, chopped green onion 1 ~ 2 parts by weight, minced garlic 1 ~ 2 parts by weight, salt 0.3 ~ 0.6 parts by weight, sesame salt 0.1 ~ 0.4 parts by weight, pepper powder, sesame oil suitable amount.

Since the present invention does not use flour, gluten free rice cake dumplings can be provided to patients with gluten intolerance or celiac disease.

Rice is grown mainly in Japan (japonica) in Northeast Asia and india (Inca) in Southeast Asia. Glutinous rice has almost 100% amylopectin, but non-glutinous rice has only 80% amylopectin and 16-20% amylose. The nutritional content of white rice varies depending on the variety and cultivation area, but contains 76.8% carbohydrate, 6.8% protein, 1.0% fat, 0.4% crude fiber and trace amounts of phosphorus, potassium, magnesium, sodium, iron, vitamin B, and vitamin E. It is. Lysine, an essential amino acid in rice amino acids, is about twice as high as corn, crude, wheat flour, etc., and the amino acid value is 65, which contains high-quality protein as compared to powerful flour 44, corn 32, and the like. Rice is consumed as a staple food such as rice, and some are made of rice cakes or sweets. However, since rice's processing aptitude is inferior to flour, its use is limited and consumption is reduced every year. It is becoming a factor. The government has suggested a number of measures to promote the consumption of old rice every year, but unlike flour, rice does not contain gluten, which plays a major role in forming the network structure of bread. We are making rice bread and rice products.

Tteok dumplings are dumplings made of meat, seasonings, vegetables, and leek chops in a dumpling skin made of flour or potato flour, put them in dumpling skin, read them in a steamer, and put them in steamed rice cakes. to be.

In the related art related to the present invention, Korean Patent Registration No. 10-1038164 (Method of manufacturing rice cake dumplings based on rice flour) is a mixture of wheat starch and salt in rice powder at a predetermined ratio and 150 ° C to 200 ° C is maintained. After cooking in steam steamer, it is passed through a scoop-type extruder to make a dense dough and processed into a viscous dumpling skin ingredient mixture. The dumpling stuffing mixture is processed into vermicelli, radish, pork, and mixed in vegetables, such as carrot, cabbage, onion, Spicy peppers are cut and crushed at a predetermined ratio and added to the above-mentioned mixer, and the dumplings mixture and the stored dumpling skin mixture are added to the dumpling molding machine by adding food additives cooking oil, soy sauce, sugar, seasoning, and black pepper, respectively. At the same time as molding, it is immersed in cooling water of -2 ℃ ~ 0 ℃ and blown at the previous stage to transfer to conveyor while maintaining the shape. Dry the surface of the surface with air and freeze it in the process of slowly passing through the freezer, which is maintained at -35 ° C to -40 ° C for 25 to 30 minutes, to make the finished product without breaking the dumpling skin during distribution or cooking. It is to improve the texture of dumplings. However, since this uses flour starch, the technical structure differs from this invention. Korean Patent Registration No. 10-1038164 (Manufacturing Method of Rice Cake Dumplings Based on Rice Flour) is a scoop-type extruder mixed with wheat starch and salt in rice flour at a certain mixing ratio and cooked in a steam steamer maintained at 150 ℃ to 200 ℃. Through high-density kneading, it is processed into a viscous dumpling skin ingredient mixture, and the dumpling cow mixture is processed into vermicelli, radish and pork, and put into a blender. In addition to the above-mentioned mixer, food additives such as cooking oil, soy sauce, sugar, seasonings, and black pepper powder are added, and the mixed dumpling beef mixture and the stored dumpling skin mixture are put in a dumpling molding machine, and the dumplings are molded at the same time. After immersing in the coolant of water, maintain the shape and transfer the water on the surface with the blower in the previous step to convey to the conveyor Standing by the rapid freezing refrigerator maintained a -35 ℃ ~-40 ℃ in the course of passing through slow 25-30 minutes to produce the finished product. Also, this case is different from the present invention in the technical configuration.

Registration Number 10-1038164 (Manufacturing Method of Rice Cake Dumplings Based on Rice Flour) Korean Patent Publication No. 10-2005-0112041

Tteok dumplings are dumplings made of flour, potato flour, meat, seasonings, vegetables, and leek dumplings. Dumplings are stuffed in dumpling skins, cooked in a steamer, cooked in steamer, and then boiled with broths such as broth. to be.

However, most bakery dumplings use high-quality flour, which can cause gluten intolerance in a small number of people or pose a fatal risk for patients with celiac disease. Can be. In addition, wheat flour is mostly grain-dependent, and is grown and supplied in large quantities by inserting GMO into seeds, and various additives are used to prevent deterioration during distribution. Therefore, if possible, it is preferable to use rice flour that can replace wheat flour as a material of rice cake dumplings, but it is necessary to improve the disadvantages of weak physical properties during processing. Rice processing products in Korea are served as rice cakes, tteokbokki, or sweets, and are treated mainly as snacks, and rice consumption is not increasing. Moreover, the fertility rate is declining, and the population is decreasing. Decreases further, while flour consumption is on the rise.

The present invention provides a step of making rice cake dumplings including rice flour, starch, chestnut powder, fats and sugars without using flour, tofu, bean sprouts, vermicelli, pork, beef, cabbage kimchi, eggs, green onions, garlic, It is a manufacturing method of rice cake dumplings based on rice, including the steps of making dumplings, including salt, sesame salt, pepper, and sesame oil, and putting the dumplings in the rice cake dumplings.

The rice cake dumpling is composed of rice flour dumpling skin composition 70-90 parts by weight, starch 10-10 parts by weight, chestnut powder 5-10 parts by weight, fats and oils 1-5 parts, sugars 1-5 parts by weight, Tofu 35 to 45 parts by weight, 12 to 16 parts by weight of bean sprouts, 7 to 10 parts by weight of vermicelli, 6 to 10 parts by weight of minced pork, 6 to 10 parts by weight of minced beef, 10 to 13 parts by weight of cabbage kimchi, 6 to eggs 10 parts by weight, chopped green onion 1 ~ 2 parts by weight, minced garlic 1 ~ 2 parts by weight, salt 0.3 ~ 0.6 parts by weight, sesame salt 0.1 ~ 0.4 parts by weight, pepper powder, sesame oil suitable amount. The starch may be any one or more starches selected from tapioca starch, tapioca modified starch, potato starch, potato modified starch, sweet potato starch, sweet potato modified, corn starch and corn modified starch.

1. Rice cake dumpling skin composition

1) Rice flour

In order to eliminate the health problems of wheat flour (gluten), instead of using rice flour, the main ingredient of the rice is starch, contains 7% protein, less lipid and ash, and also contains some vitamins. Rice flour should be mixed with glutinous rice and non-glutinous rice at a ratio of 0.1 ~ 0.5: 0.5 ~ 0.9. Rice flour may be used 70 to 90 parts by weight of rice flour with respect to 100 parts by weight of rice cake dumpling skin composition.

2) starch

Starch may be any one or more starches selected from tapioca starch, tapioca modified starch, potato starch, potato modified starch, sweet potato starch, sweet potato modified starch, corn starch and corn modified starch instead of flour starch. 10 to 20 parts by weight of starch may be used based on 100 parts by weight of rice cake dumpling skin composition.

3) chestnut powder

Sunlight is a complete food with five major nutrients, including carbohydrates, fats, proteins, vitamins (A, B and C), and minerals. In 100g of chestnut, 3.2g of protein, 35.8g of sugar, 3.6g of dietary fiber, 0.6g of lipid, trace minerals and other vitamin B1 is four times as much as rice, and there is also a lot of vitamin D content that promotes human growth and development. Balm is effective for skin beauty, fatigue recovery, cold prevention and alcohol oxidation. Chestnut powder is distributed evenly between rice starch and other starch, which improves the elongation and binding power of the dough, reducing the bursting of rice cake dumplings and delaying the beta formation of starch. 1 to 3 parts by weight of chestnut powder may be used based on 100 parts by weight of rice cake dumpling skin composition.

4) keep

The fats and oils of rice cake dumplings and other starch powders are mixed well, and the soft properties of oils and fats increase the elongation and bonding of the dough, thereby reducing the popping of rice cake dumplings. Fat or oil may be used 1 to 5 parts by weight of any one or two selected from butter or margarine with respect to 100 parts by weight of rice cake dumpling skin composition.

5) sugars

 The sugar may be used 1 to 5 parts by weight of any one or two or more selected from starch syrup, sugar or sugar alcohol with respect to 100 parts by weight of rice cake dumpling skin composition. The sugar alcohol may use any one or two or more selected from maltitol, mannitol, sorbitol, and xylitol. In addition, after gelatinizing the rice flour, 1 to 3 parts by weight of trehalose, which is an effective sugar to prevent beta formation and hardening, may be used based on 100 parts by weight of the rice cake dumpling scalp composition.

2. Dumpling composition

1) Bean-curd

Tofu supplies vegetable protein of dumpling cows and provides a soft texture, so you can purchase commercial bean curd or whole tofu. Crush the tofu with a board, a circular stick or a knife and crush it. Put it in a dehydrator or cotton cloth and remove the water. Tofu may be used in an amount of 35 to 45 parts by weight based on 100 parts by weight of the dumpling composition.

2) Fen Si Noodle

The vermicelli uses sweet potato starch or mung bean starch. The starch is alphaized in the process of steaming and then hardened when it is formed into sugar strands. It doesn't taste vermicelli, but it has a dull and chewy texture when chewed. It goes well with ingredients used in cooking and absorbs flavor. Boil it in boiling water, boil it in a sieve, drain it, and cut it into 1cm wide pieces. 7-10 weight part of vermicelli can be used with respect to 100 weight part of dumpling composition.

3) Bean sprouts (Bean ~ sprout)

The host is young shoots made by sprouting green beans, and contains a lot of protein, fat, sugar, dietary fiber, vitamin B2, vitamin C, aspartic acid and dietary fiber. It is mainly used for side dishes or pancake. It is used as an ingredient in dumplings. Simmer the bean sprouts in boiling water, boil them in a sieve, rinse them in cold water, squeeze the water and cut into 1cm widths. 12 to 16 parts by weight of host sprouts may be used based on 100 parts by weight of manduso composition.

4) Kimchi

Chinese cabbage kimchi contains a lot of dietary fiber and is rich in vitamins A, B and C. Fermented salted seafood is added to maintain amino acid balance. Aged cabbage kimchi has a cool and crunchy taste. Remove the inner part of Chinese cabbage kimchi, select only the stem and leaf part and centrifuge to remove the water, and then chop it finely into a dough. The cabbage kimchi may be used in an amount of 10 to 13 parts by weight based on 100 parts by weight of the dumpling composition.

5) Meats

Meats are the main dumplings that provide the taste and chewiness of rice cake dumplings, so pork is finely chopped to the neck or breast, and 6 to 10 parts by weight of minced pork to 100 parts by weight of the dumpling beef composition. 6 to 10 parts by weight of minced beef may be used based on 100 parts by weight of the composition.

6) Egg

Eggs are nutritious and complete foods, with 11% shell and shell, 2% sticky, 55-58% protein-based whites, and 31% egg yolk, which is mainly protein and fat. Eggs are excellent in emulsification, so they mix well with fats, carbohydrates, proteins, and vegetables, so they're soft when put in any food. 6 to 10 parts by weight of eggs may be used based on 100 parts by weight of dumpling composition.

7) Spring Onion

The leaves of leek are rich in beta-carotene, which effectively removes free radicals. When you eat leek with fatty foods such as meat or stir-fried foods, you can prevent cholesterol from being absorbed into your body. It also helps to prevent obesity by warming up the stomach and releasing waste products. It is a healthy food because it contains vitamins A, B1, B2, C, and K, and potassium and calcium. 1 to 2 parts by weight of chopped leek can be used with 100 parts by weight of dumpling beef composition. .

8) Garlic

Garlic is also known as power food (superfood) and eaten as a health food, and it is also used as a seasoning because garlic's strong scent eliminates fishy smell, improves the taste of food, and enhances appetite. Garlic contains 20% carbohydrates, 3.3% protein, 0.4% fat, 0.92% fiber, and 13.4% ash, including vitamin B ₁ , vitamin B ₂ , vitamin C, glutamic acid, calcium, iron, phosphorus, zinc, selenium, and allicin. Etc. are contained. Allicin has a potent antibacterial effect that inhibits food poisoning and Helicobacter pylori. Allicin also helps with digestion, boosts immunity, and lowers cholesterol levels. When allicin is combined with vitamin B ₁ , it turns into alliamine, which helps with fatigue and boosts energy. 1 to 2 parts by weight of minced garlic may be used based on 100 parts by weight of the composition.

9) Salt

Salt is responsible for physiological functions such as making hydrochloric acid, which is a component of gastric juice, and regulating the actions of muscles and nerves.Sodium is the most common cation in extracellular fluid, and it is known as extracellular fluid, acid / base equilibrium, and cell membrane potential. It is one of the essential minerals for our body to perform regulation and active transport of substances in cell membrane. Salt has long been used as a seasoning to flavor foods, soups, stew, salted fish, pickles, kimchi and soy sauce for flavoring. When used with sweeteners, it acts as a flavor enhancer to increase sweetness, and also acts as a preservative by inhibiting the growth of microorganisms in food. Salt is also used in sausage manufacturing to dissolve muscle protein in meat. 0.3 to 0.6 parts by weight of salt may be used based on 100 parts by weight of the composition.

10) Pepper

Pepper is made by crushing the fruit of black pepper. It is native to southern India and has been used as a spice and seasoning for a long time. Pepper has a spicy and fragrant peculiar flavor, which is effective in removing meat fish or fish fish. Pepper contains 66.3g carbohydrate, 11.3g protein, 4.1g fat and 46mg sodium. An appropriate amount of pepper powder can be used.

11) Sesame Oil

Sesame oil is oil squeezed after roasting sesame seeds and has a distinctive flavor. Sesame has a unique and strong aroma, and it is a savory flavor, so adding a small amount to food gives the food a savory taste and aroma. It is 80% unsaturated fatty acid, and it is a health food containing natural antioxidants sesamol and sesamolin. In Korea, it is mainly used in soup, ~ stew, namul, ~ bibimbap, etc. to enhance the taste. You can use an appropriate amount of sesame oil.

12) salt with roasted sesame seeds

Ground sesame seasoned with sesame seeds, without salt or with added salt. Sesame has a unique and strong fragrance. Sesame contains lecithin, which regulates metabolism and carries fat. It helps the heart and blood vessels to revitalize the whole body and make the liver strong and detoxifying. Remove constipation. 0.1 to 0.4 parts by weight of sesame salt may be used based on 100 parts by weight of the composition.

Since the present invention does not use flour, gluten free rice cake dumplings can be provided to patients with gluten intolerance or celiac disease.

1 is a manufacturing process diagram of the present invention.

 The present invention relates to a rice cake composition based on rice flour and a method for producing the same. More specifically, after making a rice cake dumpling skin by improving the processing properties of rice flour without using flour, it is a rice cake dumpling composition and rice cake dumplings mainly composed of rice filled with dumplings.

The rice cake dumpling is composed of rice flour dumpling skin composition 70-90 parts by weight, starch 10-10 parts by weight, chestnut powder 5-10 parts by weight, fats and oils 1-5 parts, sugars 1-5 parts by weight, Tofu 35 to 45 parts by weight, 12 to 16 parts by weight of bean sprouts, 7 to 10 parts by weight of vermicelli, 6 to 10 parts by weight of minced pork, 6 to 10 parts by weight of minced beef, 10 to 13 parts by weight of cabbage kimchi, 6 to eggs 10 parts by weight, chopped green onion 1 ~ 2 parts by weight, minced garlic 1 ~ 2 parts by weight, salt 0.3 ~ 0.6 parts by weight, sesame salt 0.1 ~ 0.4 parts by weight, pepper powder, sesame oil suitable amount.

<Experimental Example>; Sensory Evaluation of Dumpling Composition

In the dumplings composition, the following 13 kinds of raw materials: 35 to 45 parts by weight of tofu, 12 to 16 parts by weight of bean sprouts, 7 to 10 parts by weight of vermicelli, 6 to 10 parts by weight of minced pork, 6 to 10 parts by weight of minced beef, Chinese cabbage kimchi 10-13 parts by weight, eggs 6-10 parts by weight, minced leek 1-2 parts, minced garlic 1-2 parts, salt 0.3-0.6 parts, sesame salt 0.1-0.4 parts, pepper powder, sesame oil And purified water in an appropriate amount. The dumplings were kneaded, aged for 5 to 6 hours, and then the contents of the dumplings of rice cake dumplings were prepared. A panel worker (two men and women in their twenties, thirties and forties in their twenties) trained the steamed dumplings above the seven-point scale method (more than six points; very excellent, five) for taste, smell, aroma, and overall preference. Point; good, 3.5 or above; The sensory test results are shown in Table 1 below.

Sensory test result of dumpling beef division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 flavor 6.3 6.3 6.2 6.1 6.1 5.9 5.9 smell 6.4 6.3 6.3 6.2 6.1 5.9 5.9 incense 6.4 6.3 6.2 6.2 6.1 5.8 5.7 Symbol 6.4 6.3 6.2 6.2 6.1 5.8 5.8

It was shown that the functionalities of Examples 1 to 5 of the present invention were better in taste, smell, aroma, and overall preference than Comparative Examples 1 and 2.

<Example 1-5>

Making rice cake dumplings including rice flour, starch, chestnut powder, oils and sugars, and tofu, bean sprouts, noodles, pork, beef, cabbage kimchi, egg, green onion, garlic, salt, A rice cake dumpling mainly made of rice was prepared through a step of making dumpling stuffing including sesame salt, pepper, and sesame oil, and putting the dumpling stuffing into the rice cake dumpling skin. Rice cake dumplings were prepared in the same manner as in Examples 1 to 5 and Comparative Examples 1 to 2 according to the following mixing ratio to prepare rice cake dumplings and dumplings and rice cake dumplings.

Compounding ratio (unit; parts by weight) division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Rice cake dumplings Rice flour 70 75 80 85 90 80 75 Starch 20 18 16 13 10 - - flour - - - - - 15 20 Chestnut powder 5 6 7 8 10 - - maintain One 2 3 4 5 - - sugars 5 4 3 2 One - - water 20 20 20 20 20 20 20 Dumplings tofu 45 42 40 38 35 40 35 host 12 13 14 15 16 15 15 noodle 11 10 9 8 7 9 9 Pork 10 9 8 7 6 8 8 Beef 6 7 8 9 10 8 8 Kimchi 10 11 12 13 14 12 12 egg 6 7 8 9 10 8 8 wave 2 2 2 2 2 2 2 garlic 2 2 2 2 2 2 2 Salt 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Sesame salt 0.2 0.2 0.2 0.2 0.2 0.2 0.2 pepper 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Sesame oil 0.4 0.4 0.4 0.4 0.4 0.4 0.4 water 0.2 0.2 0.2 0.2 0.2 0.2 0.2

<Test Example 1>; Measurement of physical properties of rice cake dumplings

Examples 1 to 5 was composed of rice cake dumpling skin composition 70 to 90 parts by weight, starch 10 to 20 parts by weight, chestnut powder 5 to 10 parts by weight, fats and oils 1 to 5 parts, sugars 1 to 5 parts by weight. Rice is mixed with non-glutinous rice and glutinous rice in a ratio of 9: 1, starch is mixed with potato starch and tapioca modified starch, 5: 5 and butter is used. It was used by mixing. Comparative Examples 1 and 2 were used by mixing 70 to 90 parts by weight of rice flour and 15 to 20 parts by weight of flour starch. Rice flour, starch, chestnut powder, oils and sugars were mixed in an appropriate amount of purified water to make a dough for 5-6 hours, and then rice cake dumplings of appropriate size and thickness were made.

The rice cake dumpling skin composition as described above (Example 1-5) and flour (Comparative Example 1-2) to make a dough to put the dumpling stuffing to make a rice popping dumplings to determine the phenomenon. Tensile strength and tensile length of the dough of Example 1-5 and the dough of Comparative Examples 1-2 were measured by a known method, and to observe the phenomenon of popping after steaming, steamed 100 rice cake dumplings and visually observed the following: Table 3 shows.

Measurement of physical properties of rice cake dumplings (tensile strength g, tensile length mm, bursting rate after steaming) division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Tensile strength (g) 32.3 31.2 30.3 29.6 28.9 14.9 15.1 Tensile Length (mm) 51.5 51.1 49.3 48.5 47.5 21.4 22.6 Steam evaporation rate (%) 0 0 1.5 1.8 1.9 5.1 5.2

In Table 3, Examples 1-5 and Comparative Examples 1-2 showed tensile strength, tensile length, and evaporation rate after steaming, Examples 1 to 2 were twice or more tensile strength than Comparative Examples 1 to 2, Tensile length was also about 2.4 times. In addition, the steaming burst rate of Examples 1 to 5 is lower than that of steaming after steaming 5 times or less compared to Comparative Examples 1 to 2, which can significantly improve the quality of rice cake dumplings.

<Test Example 2>; Sensory evaluation

The well-trained panel members of the rice cake dumplings and commercial rice cake dumplings of the present invention were subjected to sensory evaluation by a 7-point scale method (5.5 or higher; very good, 4.5 or higher; excellent, 3.5; normal). The results are shown in Table 4 below.

Sensory test result division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 flavor 5.7 5.6 5.5 5.4 5.4 4.3 4.4 incense 5.6 5.7 5.5 5.5 5.4 4.3 4.2 smell 5.6 5.6 5.5 5.4 5.4 4.2 4.2 Symbol 5.6 5.6 5.5 5.4 5.4 4.2 4.1

From the results above, the rice cake dumpling of the present invention was found to have better taste, aroma, smell, and overall acceptability than commercial rice cake dumplings (Comparative Example 1: C company, Comparative Example 2; O company).

<Production example>

The rice cake dumplings were made by the method of Examples and Test Examples of Examples 1, 2, and 3 compositions having excellent quality of rice cake dumpling skin and dumpling cows through Examples 1 to 5 above.

<Test Example 3>; Sensory test of rice cake dumplings

As Example 1, 2, 3 of this invention, and the comparative example (commercial rice cake dumpling H product, S company product), the rice cake dumpling soup was boiled and taste and quality were compared by the sensory test. The sensory test was carried out in the same manner as in Test Example 2.

Sensory test of rice cake dumplings division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 flavor 5.9 5.9 5.8 5.5 5.4 smell 5.8 5.8 5.7 5.4 5.3 incense 5.8 5.8 5.4 5.3 5.2 Symbol 5.8 5.8 5.6 5.4 5.3

From the above results, Examples 1, 2, and 3 of the present invention showed that taste, smell, aroma, and overall palatability were superior to the rice cake dumplings sold on the market.

Since the rice cake dumplings of the present invention do not use flour, gluten free rice cake dumplings can be provided to patients with gluten intolerance or celiac disease. In addition, there is an industrial applicability due to its superior sensuality compared to commercial rice cake dumplings.

Claims (5)

Making rice cake dumplings including rice flour, starch, chestnut powder, oils and sugars, tofu, bean sprouts, vermicelli, pork, beef, cabbage kimchi, egg, leek, garlic, salt, sesame salt, pepper, sesame oil Method of manufacturing rice cake dumplings predominantly rice comprising the step of making a dumplings and the step of putting the dumplings in the rice cake dumplings The rice cake dumpling skin of claim 1, wherein the rice cake dumpling skin is composed of 70 to 90 parts by weight of rice flour, 10 to 20 parts by weight of starch, 5 to 10 parts by weight of chestnut powder, 1 to 5 parts by weight of fat and oil, and 1 to 5 parts by weight of sugar. Manufacturing method of rice cake dumplings based on rice flour According to claim 1, Dumplings are tofu 35 to 45 parts by weight, 12 to 16 parts by weight of bean sprouts, 7 to 10 parts by weight vermicelli, 6 to 10 parts by weight minced pork, 6 to 10 parts by weight minced beef, cabbage kimchi 10 ~ 13 parts by weight, eggs 6-10 parts by weight, minced leek 1-2 parts, minced garlic 1-2 parts, salt 0.3-0.6 parts, sesame salt 0.1-0.4 parts, pepper powder 0.1-0.3 parts, sesame oil Manufacturing method of rice cake dumplings based on rice flour composed of 0.3 to 0.5 parts by weight of the composition The method of claim 1, wherein the rice flour is mixed with glutinous rice and non-glutinous rice in the ratio of 0.1 ~ 0.5: 0.5 ~ 0.9, tapioca starch, tapioca modified starch, potato starch, potato modified starch, sweet potato starch, sweet potato modified, corn starch and corn modified starch Mix any one or more starches selected from among the same ratio, and oil or fat using any one or two or more selected from butter or margarine, sugars are rice flour using any one or two or more selected from monosaccharides, disaccharides, sugar alcohols or trehalose Manufacturing method of rice cake dumplings as the main ingredient Rice cake dumplings prepared by the method of any one of claims 1 to 4

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