KR20210081207A - Manufacturing method of pancake using waxy barley - Google Patents

Abstract

The present invention relates to a manufacturing method of pancakes using white sticky rice barley intended to enhance taste, aroma, texture and nutritional value. The method comprises the steps of: pre-treating the white sticky rice barley; grinding the pre-treated white sticky rice barley to manufacture a white sticky rice barley powder; mixing 10~20 wt% of the white sticky rice barley powder, 5~15 wt% of an almond powder, 20-30 wt% of a rice powder, 5-15 wt% of butter, 10-20 wt% of sugar, 20-30 wt% of eggs and 5-15 wt% of milk to manufacture a mixture; and applying the mixture to a pancake mold for baking.

Description

Jeonbyeong manufacturing method using white sticky rice barley {Manufacturing method of pancake using waxy barley}

The present invention relates to a method for manufacturing rice cakes, and more particularly, to a method for manufacturing rice cakes using white rice barley.

With the recent economic development and the improvement of living standards, consumers' preferences for food are becoming increasingly diversified and advanced.

Accordingly, there is a growing tendency to prefer organic or processed foods that are beneficial to health.

Among these foods, Jeonbyeong is a flat confectionery that is thinly baked by kneading wheat flour, rice flour, or a mixture thereof thinly using a predetermined mold.

These pancakes are being commercialized in a flat state as they are baked or in a state rolled into a tube in a flat state.

Recently, as a part of distributing Korean traditional food, diversification of ingredients for Jeonbyeong is being attempted.

Registered Patent Publication No. 10-1590300 (2016.01.25.)

Accordingly, it is an object of the present invention to provide a method for manufacturing rice cakes using white rice barley with improved taste, aroma, texture and nutrition.

In order to achieve the above object, the present invention comprises the steps of pre-treating white rice barley; Grinding the pre-treated white sticky rice barley to prepare white sticky rice barley powder; White glutinous rice flour 10-20% by weight, almond flour 5-15% by weight, rice flour 20-30% by weight, butter 5-15% by weight, sugar 10-20% by weight, eggs 20-30% by weight, and milk 5-15 mixing wt% to prepare a mixture; and applying the mixture to a pancake frame and then baking it. It provides a method of manufacturing rice cakes using white sticky rice barley, including.

The pre-treatment includes: soaking white rice barley in water; Drying the white rice barley soaked in water through a sieve; and peeling dried white sticky rice barley.

In the step of preparing the white rice barley powder, ground white sticky rice barley is ground to prepare the white sticky rice barley powder.

The step of preparing the mixture includes: melting butter in a bath; Putting eggs and sugar in a bowl and mixing; dividing the melted butter into the bowl a plurality of times and mixing; Putting white sticky rice flour, almond flour and rice flour in the bowl and mixing; and adding milk to the bowl to adjust the viscosity of the mixture.

And the baking step may include applying the mixture to a rice cake mold to form a rice cake molded product; sprinkling a topping material on the rice cake mold; and placing the pancake frame in an oven and baking it to prepare the pancake molded product into the pancake.

Since the rice cakes according to the present invention include white rice barley, the taste, aroma, texture and nutrition of the rice cakes can be improved.

In addition, the white rice barley used in the rice cake manufacturing method according to the present invention is not simply provided in the form of a powder, but the white rice barley that has undergone the drying process is slightly roasted over a low heat and then ground into a powder. It can enhance the taste and aroma of

1 is a flow chart according to the method for manufacturing jeonbyeong using white rice barley according to the present invention.
Figure 2 is a detailed flow chart for the step of pre-processing the white rice barley of Figure 1.
FIG. 3 is a detailed flow chart for the steps of preparing the mixture of FIG. 1 .
4 is a detailed flowchart of the baking step of FIG. 1 .

It should be noted that, in the following description, only parts necessary for understanding the embodiments of the present invention are described, and descriptions of other parts will be omitted without departing from the gist of the present invention.

The terms or words used in the present specification and claims described below should not be construed as being limited to their ordinary or dictionary meanings, and the inventors have appropriate concepts of terms in order to best describe their inventions. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined in Accordingly, the embodiments described in this specification and the configurations shown in the drawings are only preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be variations and variations.

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

1 is a flow chart according to the method for manufacturing jeonbyeong using white rice barley according to the present invention.

Referring to Figure 1, the method for manufacturing a rice cake using white sticky rice barley according to the present invention includes a step of pre-treating white sticky rice barley (S10), grinding the pre-treated white sticky rice barley into white sticky rice barley powder (S20), white sticky rice barley powder 10~ 20 wt%, almond flour 5-15 wt%, rice flour 20-30 wt%, butter 5-15 wt%, sugar 10-20 wt%, egg 20-30 wt% and milk 5-15 wt% A step of preparing the mixture (S30), and a step (S40) of baking the mixture after applying the mixture to the bottle frame.

The reason why white rice barley is used for the preparation of the rice cake according to the present invention is that it can help the nutrition and health of the person who eats the rice cake.

In other words, barley is generally composed of an average of 64% starch, 11% protein, and 5% β-glucan, and the remaining 20% contains trace components such as water, fat, ash, fiber, and small amounts of vitamins.

White sticky rice barley absorbs water faster and spreads better than normal barley, so you can wash it with rice and cook it right away without soaking it, so it is not only easy to cook, but also has a good texture because it is sticky and has less astringent taste peculiar to barley. Do.

White glutinous rice barley has a higher beta-glucan content than general barley, so it has a high value as a health food that lowers blood cholesterol and prevents adult diseases. It is known to have a strengthening effect.

Recently, it has been reported that polyphenol compounds contained in white rice barley have immune-enhancing effects and anti-allergic effects.

Here, the step of pre-treating the white rice barley according to step S10 may be performed as shown in FIG. 2 . Here, Figure 2 is a detailed flow chart for the step of pre-processing the white rice barley of Figure 1.

First, in step S11, soak the white rice barley in water. For example, white rice barley is put in water and soaked in water for about half a day, that is, 5 to 7 hours.

Next, filter the white sticky rice barley soaked in water in step S13 through a sieve and dry it. In other words, white sticky rice barley soaked in water is first filtered through a sieve and dried naturally enough to drain the water. Naturally dried white sticky rice barley contains moisture. Then, put the naturally-dried white rice barley in a dryer and dry it sufficiently to completely remove the moisture. For example, naturally-dried white rice barley is put in a dryer and dried for about 10 to 14 hours.

Then, in step S15, the dried white sticky rice barley is peeled. That is, by slightly roasting the dried white wheat barley over a low heat, the taste and aroma of white sticky rice barley can be enhanced.

Next, in step S20, the white rice barley that has been roasted is ground with a grinder to produce fine white rice barley powder.

Then, the step of preparing the mixture in step S30 is performed. The step of preparing the mixture according to step S30 may be performed as shown in FIG. 3 . Here, FIG. 3 is a detailed flowchart of the step of preparing the mixture of FIG. 1 .

First, melt the butter in a hot water bath in step S31.

Next, in step S33, put eggs and sugar in a bowl and mix.

At this time, although the present invention discloses an example in which steps S31 and S33 are performed in order, the present invention is not limited thereto. For example, step S31 may be performed after step S33. Alternatively, steps S31 and S33 may be performed simultaneously.

Next, in step S35, pour the melted butter into the bowl several times and mix. In order for the butter to be uniformly mixed with the egg and sugar mixture, it is preferable to divide it into a bowl several times rather than putting the butter in a bowl at once.

Then, in step S37, put white glutinous rice flour, almond flour and rice flour in a bowl and mix. At this time, the prepared white barley flour, almond flour, and rice flour may be used as they are, but it is preferable to use the white barley flour, almond flour and rice flour that has been grinded at least once while still fine.

And by adjusting the viscosity of the mixture by adding milk to the bowl in step S39, it is possible to obtain a mixture for preparing rice cakes, that is, dough for rice cakes.

The baking step according to step S40 may be performed as shown in FIG. 4 . Here, FIG. 4 is a detailed flowchart of the baking step of FIG. 1 .

First, in step S41, the mixture is applied to the rice cake mold to form a rice cake mold. That is, the rice cake mold is placed on the oven pan, the mixture is put into the rice cake mold, and then spread thinly with a scraper, and the mixture is uniformly put into the rice cake mold to form a molded rice cake.

On the other hand, before the mixture is applied to the pancake frame, a release oil may be applied to the pancake frame so that the baked pancake can be easily separated from the pancake frame.

Next, in step S43, sprinkle the topping material on the molded rice cake. Nuts may be used as the topping material. After sprinkling the topping material, the excess outside the rice cake molded product can be removed by wiping it off.

Meanwhile, although an example of performing step S43 is disclosed in the present invention, step S43 may be omitted.

And in step S45, the pancake mold is put in an oven and baked to prepare a pancake molded product. That is, bake the pancake frame in an oven preheated to 130 to 170° C. together with an oven pan for 10 to 20 minutes. At this time, turn the oven pan over so that heat can be applied uniformly to the molded rice cakes in the middle of baking.

After separating the rice cakes from the rice cake frame taken out of the oven, place the separated rice cakes on a cooling net to prevent them from sticking to each other and dry them.

As described above, since the rice cakes manufactured by the manufacturing method of the present invention contain white rice barley, the taste, aroma, texture and nutrition of the rice cakes can be improved.

In addition, the white rice barley used in the rice cake manufacturing method according to the present invention is not simply provided in the form of a powder, but the white sticky rice barley that has undergone a drying process is slightly roasted over a low heat and then ground and used as a powder. It can enhance the taste and aroma of

On the other hand, the embodiments disclosed in the present specification and drawings are merely presented as specific examples to aid understanding, and are not intended to limit the scope of the present invention. It is apparent to those of ordinary skill in the art to which the present invention pertains that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (4)

Pre-treating white sticky rice barley;
Grinding the pre-treated white sticky rice barley to prepare white sticky rice barley powder;
White glutinous rice flour 10-20% by weight, almond flour 5-15% by weight, rice flour 20-30% by weight, butter 5-15% by weight, sugar 10-20% by weight, eggs 20-30% by weight, and milk 5-15 mixing wt% to prepare a mixture; and
Baking the mixture after applying the mixture to the mold;
Jeonbyeong manufacturing method using white rice barley comprising a. The method of claim 1, wherein the pre-processing comprises:
Soaking white rice barley in water;
Drying the white rice barley soaked in water through a sieve; and
Including; step of peeling dried white sticky rice barley;
In the step of preparing the white rice barley powder,
A method of manufacturing rice cakes using white sticky rice, characterized in that the white sticky rice barley is ground and manufactured with the white sticky rice barley powder. According to claim 2, wherein the step of preparing the mixture,
Melting the butter in a bath;
Putting eggs and sugar in a bowl and mixing;
dividing the melted butter into the bowl a plurality of times and mixing;
Putting white sticky rice flour, almond flour and rice flour in the bowl and mixing; and
adjusting the viscosity of the mixture by putting milk in the bowl;
Jeonbyeong manufacturing method using white sticky rice, characterized in that it comprises According to claim 3, wherein the baking step,
forming a molded rice cake by applying the mixture to a rice cake mold;
sprinkling a topping material on the rice cake mold; and
Putting the pancake frame in an oven and baking the pancake molded product into the pancake;
Jeonbyeong manufacturing method using white sticky rice, characterized in that it comprises a.

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