KR20230155999A - the chestnut nutrition glutinous rice cake manufacturing method containing chestnut and jujube - Google Patents

Abstract

The present invention relates to a method of manufacturing rice cake using roasted chestnuts and jujubes, and to nutritional rice cakes containing roasted chestnuts and jujubes produced by the method.

Description

{the chestnut nutrition glutinous rice cake manufacturing method containing chestnut and jujube}

The present invention relates to a roasted chestnut nutritious rice cake containing roasted chestnuts and jujubes and a method for manufacturing the same. By heating the chestnuts, the texture is maintained without discoloration or deterioration, the occurrence of various bacteria is prevented as much as possible, and the unique taste and aroma of jujubes are rich due to the absence of added sugar. As a method of manufacturing rice cake that can significantly improve consumer preference, it relates to a method of manufacturing nutritious roasted chestnut rice cake containing roasted chestnuts and jujubes.

Recently, thanks to the well-being culture, functional rice cakes have developed further, and have been widely distributed to the general public as a special dish, not just as food for the upper class or seasonal events and ancestral rites.

The types and uses of rice cakes are becoming more diverse, and the taste of rice cakes is improving with the development of cooking and processing methods. In the beginning, it was a simple method of steaming grain powder, but gradually other grains were mixed or flowers, fruits, and spices were used as ingredients for stuffing and auxiliary ingredients.

After a time when rice cakes were made and eaten at home as snacks or for parties, with the modernization of industry and occupations becoming more specialized, machines were introduced to grind and steam rice cakes that were used at home, and machines tailored to rice cakes were developed. As a result, the mechanization of rice cakes began, and Korea's rice cake culture contributed to its global popularity.

In general, it is a winter snack, and chestnuts, also called yulja , are a famous old yellow crop that has been widely cultivated as a food substitute when ripened to a dark brown color of about 2.5 to 4 cm in diameter.

Chestnuts are rich in nutrients as they contain a balanced amount of vitamins, proteins, carbohydrates, and calcium, so much research has been done on them as a food.

The demand for rice cakes that take health into consideration, provide sufficient food storage, and maintain food palatability is becoming popular.

Rice cakes are also great as a meal replacement. There is no food better than this for busy office workers and children who do not eat well.

In the traditional manufacturing process, making sugar-free rice cake is complicated and cumbersome, so many people do not dare to make it at home, so the problem is that anyone cannot make delicious and nutritious rice cake using ingredients processed from our agricultural products with even a little interest. It became a problem in the manufacturing process.

If we can revitalize our rice cake industry, which is facing difficulties due to the opening of agricultural imports, we must raise our pride and change the trend. The task was to systematize the manufacturing method, or recipe, that had been passed down only by word of mouth. Until now, there was no unified recipe from measurements to cooking methods, so each person had no choice but to rely on their own intuition. Under these circumstances, the task of creating a new rice cake that takes into account the tastes of modern people seemed even more distant. The development of new rice cakes that fit the tastes of modern people was also urgent, and the development of novel rice cakes with new manufacturing methods that could satisfy the tastes of the public was important, and these problems served as a factor impeding the development of related industries.

Additionally, the existing method of making rice cake is to soak rice in water and then make rice cake. If the rice cake ingredients are discolored or deteriorated, the taste of the rice cake deteriorates. When steamed chestnuts are used, there is no problem with the taste and flavor of the chestnuts, but when refrigerated or frozen, there are problems with discoloration or deterioration, and when boiled chestnuts are used, there is a problem in sufficiently conveying the taste and flavor of the chestnuts to consumers. There is a problem in making rice cakes, such as having to use sugar to give sweetness to consumers.

It was invented to solve the above problems, and the purpose of the present invention is to make rice cakes without added sugar when making rice cakes, so that there is no discoloration or deterioration of chestnuts, the occurrence of bacteria, etc. can be prevented as much as possible, and the unique taste and aroma of jujubes are rich. The aim is to provide a method of manufacturing rice cakes that can significantly improve consumer preference.

In order to achieve the above object, the present invention maintains the texture without discoloration or deterioration by heating chestnuts and prevents the occurrence of various bacteria as much as possible, and can significantly improve consumer preference by richening the unique taste and aroma of jujube without adding sugar. The manufacturing method of rice cake includes (a) soaking glutinous rice in water for 3 hours, (b) washing chestnuts (200), cutting them, putting them in a machine, and transferring heat evenly to the chestnuts to maintain and cool them in their original form. Step; and, (c) washing the dried jujube, removing the jujube seeds, and pulverizing the particles with an average particle diameter of 0.01 to 0.0.5 mm using a mixer machine, and (d) mixing the glutinous rice and salt from step (a) and putting them in the grinder roller. A step of crushing, (e) a step of mixing step (c) and water after step (d) and steaming in a steamer for 20 minutes, (f) a step of kneading rice cake after inserting a flattening machine in step (e), (g) ) After step (f), it consists of mixing the roasted chestnuts, walnuts, peanuts, and black sesame seeds from step (b), and (h) completing the nutritious rice cake frame after step (g), with the weight mixing ratio in the ingredient list above. Roasted chestnut and Provides roasted chestnut nutritious rice cake containing jujube and a manufacturing method thereof.

The present invention having the above configuration has the following effects.

First, the purpose of the present invention is to prevent discoloration or deterioration due to moisture by manufacturing it using chestnuts, a rice cake material. By heating chestnuts, it is possible to increase the texture and taste when using them, and infection from various bacteria can be prevented as much as possible, and using vacuum packaging has the effect of extending the storage period compared to existing products.

Second, the present invention improves the process and shortens the time by manufacturing it using jujube, a rice cake material, and has the effect of significantly improving consumer preference by allowing the rich scent and taste of jujube to be felt without the addition of sugar.

Figure 1 is a flow chart showing a roasted chestnut nutritious rice cake containing roasted chestnuts and jujubes and a manufacturing method according to the present invention.

Hereinafter, the specific details of the method for manufacturing rice cakes using roasted chestnuts and jujubes according to the present invention will be described in detail.

Figure 1 is a flow chart showing a roasted chestnut nutritious rice cake containing roasted chestnuts and jujubes and a manufacturing method according to the present invention.

The present invention is a method of manufacturing rice cakes that maintain the texture without discoloration or deterioration by heating chestnuts and prevent the development of various bacteria as much as possible, and that can significantly improve consumer preference due to the rich taste and aroma of jujubes without the addition of sugar. In this step, (a) soaking glutinous rice (100) in water (500) for 3 hours, (b) washing the chestnuts (200), cutting them with a knife and placing them in the equipment to transfer heat evenly to the chestnuts to maintain and cool them in their original form. (c) washing the dried jujubes (300), removing the jujube seeds, and pulverizing the dried jujubes (300) into particles with an average particle diameter of 0.01 to 0.5 mm using a mixer machine; and (d) the glutinous rice (100) after step (a). A step of mixing salt (400) and grinding it in a grinder roller, (e) after step (d), mixing step (c) and water (500) and steaming in a steamer for 20 minutes, (f) step (e) A step of kneading the rice cake after inserting the flattening machine, and (g) mixing the roasted chestnuts (200), walnuts (600), peanuts (700), and black sesame seeds (800) from step (b) after step (f), and , (h) It is characterized in that it consists of the step of completing the nutritious rice cake frame after step (g).

The present invention relates to a method of manufacturing rice cakes that can significantly improve consumer preference by heating chestnuts to maintain the texture without discoloration or deterioration, to prevent various types of bacteria as much as possible, and to have rich unique taste and aroma without adding sugar. It consists of steps (b) to (c).

Recently, thanks to the well-being culture, functional rice cakes have developed further, and have been widely distributed to the general public as a special dish, not just as food for the upper class or seasonal events and ancestral rites.

The types and uses of rice cakes are becoming more diverse, and the taste of rice cakes is improving with the development of cooking and processing methods. In the beginning, it was a simple method of steaming grain powder, but gradually other grains were mixed or flowers, fruits, and spices were used as ingredients for stuffing and auxiliary ingredients.

After a time when rice cakes were made and eaten at home as snacks or for parties, with the modernization of industry and occupations becoming more specialized, machines were introduced to grind and steam rice cakes that were used at home, and machines tailored to rice cakes were developed. As a result, the mechanization of rice cakes began, and Korea's rice cake culture contributed to its global popularity.

In general, it is a winter snack, and chestnuts, also called yulja , are a famous old yellow crop that has been widely cultivated as a food substitute when ripened to a dark brown color of about 2.5 to 4 cm in diameter.

Chestnuts are rich in nutrients as they contain vitamins, proteins, carbohydrates, and calcium, so much research has been done on them as a food. There is a demand for rice cakes that take health into consideration, have sufficient storage properties, and maintain food palatability. is becoming popular.

Rice cakes are also great as a meal replacement. There is no food better than this for busy office workers and children who do not eat well.

In the traditional manufacturing process, making sugar-free rice cake is complicated and cumbersome, so many people do not dare to make it at home, so the problem is that anyone cannot make delicious and nutritious rice cake using ingredients processed from our agricultural products with even a little interest. It became a problem in the manufacturing process.

If we can revitalize our rice cake industry, which is facing difficulties due to the opening of agricultural imports, we must raise our pride and change the trend. The task was to systematize the manufacturing method, or recipe, that had only been passed down orally. Until now, there was no unified recipe from measurements to cooking methods, so each person had no choice but to rely on their own intuition. Under these circumstances, the task of creating a new rice cake that takes into account the tastes of modern people seemed even more distant. The development of new rice cakes that fit the tastes of modern people was also urgent, and the development of novel rice cakes with new manufacturing methods that could satisfy the tastes of the public was important, and these problems served as a factor impeding the development of related industries.

In addition, when manufacturing existing rice cakes, there is a problem in that the rice cake ingredients are discolored or deteriorated, and when sugar is used, the artificial sweetness is strong, so the taste and flavor are not sufficiently conveyed to the consumer, so the taste of the rice cake is deteriorated. When steamed chestnuts are used, there is no problem with the taste and flavor of the chestnuts, but when refrigerated or frozen, there are problems with discoloration or deterioration, and when boiled chestnuts are used, there is a problem in sufficiently conveying the taste and flavor of the chestnuts to consumers. There is a problem in making rice cakes, such as having to use sugar to give sweetness to consumers.

Invented to solve the above problems, the purpose of the present invention is to make rice cakes without added sugar, so that there is no discoloration or deterioration of the chestnuts, the occurrence of bacteria, etc. can be prevented as much as possible, and the unique taste and aroma of jujubes are rich. The aim is to provide a method of manufacturing rice cakes that can significantly improve consumer preference. It is a sugar-free rice cake manufacturing method that can be enjoyed healthily and safely and can significantly improve consumer preference.

“Step (a) is the step of soaking glutinous rice (100) in water (500) for 3 hours.

Step (a) is the step in which glutinous rice is soaked in cleanly washed water.

(b) washing the chestnuts (200), cutting them, putting them in an equipment machine, and transferring heat evenly to the chestnuts to maintain and cool them in their original form;

Step (b) is the step of manufacturing chestnuts. The equipment is a multi-purpose rotary machine for roasted chestnuts. In order to peel the chestnuts well after washing them by applying heat to the equipment, the surface of the raw chestnuts is scratched with a knife and rotated to transfer heat evenly to the chestnuts, preventing the color of the chestnuts from discoloring or deteriorating and improving the texture and taste of the chestnuts. It can be improved and infection by various bacteria can be effectively prevented. Depending on the size of the chestnuts, the baking time is 10 to 17 minutes, and in terms of product storage, using vacuum packaging has an effect on the storage period compared to existing products.

Step (c) is the step of washing the dried jujube (300), removing the jujube seeds, and pulverizing the dried jujube (300) into particles with an average particle diameter of 0.01 to 0.5 mm using a mixer machine.

Step (c) is the step of pulverizing dried jujubes with an average particle diameter of 0.01 to 0.5 mm. The stage (c) equipment is a blender mixer machine. The mixer machine has a grinding speed reducer that allows you to adjust the average particle diameter grinding from level 0 to level 10, and when operating at level 10, the strong rotational force leaves no residue of the mixture that does not contact the blade. Out of the 10 stages of the grinding speed reducer, stages 1 to 7 are used to grind dried jujubes with an average particle diameter of 0.01 to 0.5 mm. The grinding time for dried jujube is 50 to 60 seconds, and it can be easily added by mixing the weight of dried jujube at the manufacturing process stage. With no added sugar, the rich jujube aroma and taste and texture can be felt, which has the effect of significantly improving consumer preference. .

(d) This is the step of grinding salt (400) into glutinous rice flour (100) and putting it in a grinder roller.

Step (d) is a grinder roller machine that makes powder using glutinous rice. The fineness of the rice flour is determined by the rotational speed, length, and diameter of the grinder roller, so it is adjusted differently depending on the purpose.

(e) This is the step of mixing the water (500) from step (d) and the dried jujubes (300) from step (c) and steaming them in a steamer for 20 minutes.

Step (e) produces steam using a steam boiler machine, and step (d) mixes glutinous rice flour with water and dried jujubes (300) with an average particle diameter of 0.01 to 0.5 mm in step (c) and steams them in a steamer for 20 minutes. am. In the steamer, crushed particles of glutinous rice powder and dried jujube with an average particle diameter of 0.01 to 0.5 mm are mixed evenly, so that the heat of the steamer can absorb the crushed particles of glutinous rice powder and dried jujube with an average particle diameter of 0.01 to 0.5 mm and spread evenly and quickly throughout the steamer. Since water is added in step (e), rice cakes can be made in a short period of time, enriching the flavor and taste of jujube without adding sugar, and improving the texture and taste of rice cakes.

(f) This is the step of kneading the rice cake after inserting the flattening machine in step (e).

Step (f) is the step of kneading rice cakes steamed with grains in a steamer. By using it as a rice cake pinning machine, it can absorb dried jujube particles with an average particle diameter of 0.01 to 0.5 mm in a short period of time at a constant speed, thereby improving the texture and flavor of the rice cake.

(g) After step (f), the roasted chestnuts (200) from step (b), walnuts (600), peanuts (700), and black sesame seeds (800) are added and mixed.

In step (g), spread the rice cake dough on a plastic rice cake box, lightly apply oil, place the well-beaten rice cakes in the rice cake box, add roasted chestnuts, walnuts, peanuts, and black sesame seeds and mold them into a certain shape to improve the texture and flavor of the rice cake. Raise it, spread it well on a rice cake box, cool it in the freezer for 3 hours, cut it into pieces of about 70g, and package it.”

This is an explanation of the manufacturing method in order to maintain the texture without discoloration or deterioration, prevent the occurrence of various bacteria, etc., and maintain freshness as much as possible by using chestnuts, which are rice cake ingredients, in step (b) above. When steamed chestnuts are boiled at 120°C for 30 minutes and used, the taste and flavor are fine, but when observed at room temperature for 48 hours, discoloration or deterioration occurs. When boiled chestnuts are used, the artificial sweetness is strong due to the use of sugar, making the taste and flavor undesirable to consumers. It was not conveyed sufficiently. This is a manufacturing method that involves washing the chestnuts, cutting them, and applying heat. As the equipment rotates, heat is evenly distributed to the chestnuts. The roasting time is 10 to 17 minutes depending on the size of the chestnuts. The surface moisture evaporates, effectively preventing infections from various bacteria. It is possible to prevent this and in terms of product storage, using vacuum packaging is more effective in terms of storage period than existing products.

In step (c), since it is manufactured using jujube, which is a rice cake material, dried jujube particles are pulverized with an average particle diameter of 0.01 to 0.5 mm. It can be easily added by mixing when measuring the weight of jujube in steps (d) to (f) of the manufacturing process, and the rich jujube aroma and taste and texture can be felt without the addition of sugar, which has the effect of improving the process of making rice cakes. The above components can be mixed in various weights for the flavor of jujube and the texture and taste of rice cake without the addition of sugar, but in step (d), 40 parts by weight of glutinous rice (100) and 1 part by weight of salt (400) are ground into powder in a roller grinder, In step (e), dried jujubes (300) are mixed with 10 parts by weight of crushed particles with an average particle diameter of 0.01 to 0.5 mm, 10 parts by weight of water (500), 25 parts by weight of roasted chestnuts (200), and walnuts (600) in step (g). ) 5 parts by weight, peanuts (700) 5 parts by weight, black sesame seeds (800) 4 parts by weight, making rice cakes can produce the jujube flavor and the best texture and taste of rice cakes. In one embodiment, if the weight (1 kg) is converted to a specific number of grams, 400 g of glutinous rice (100), 10 g of salt (400), 100 g of water (500), 100 g of dried jujube (300), 250 g of roasted chestnuts (200), and walnuts (600) By adding 50g of peanuts (700), 50g of black sesame seeds (800), and 40g of black sesame seeds (800), you can feel the rich aroma and taste of dried jujube without adding sugar, which can significantly improve consumer preference.

Preferred embodiments of the roasted chestnut nutritional glutinous rice cake containing roasted chestnuts and jujubes according to the present invention and the manufacturing method thereof have been described above, but this is explained as at least one embodiment, whereby the technical idea of the present invention and its composition and operation are explained. It is not intended to be limiting, and the scope of the technical idea of the present invention is not limited/restricted by the drawings or the description referring to the drawings. In addition, the concept and embodiments of the invention presented in the present invention can be used by those skilled in the art as a basis for modifying or designing other structures to achieve the same purpose of the present invention. , any equivalent structure modified or changed by a person skilled in the art to which the present invention pertains is bound to the technical scope of the present invention described in the patent claims, and the spirit or scope of the invention described in the patent claims. Various changes, substitutions, and changes are possible within the limits of .

100: Glutinous rice powder (glutinous rice)
200: night
300: dried jujube
400: salt
500: water
600: Walnut
700: Peanut powder
800: Black sesame seeds

Claims (1)

In the method of manufacturing rice cake using grain,
(a) soaking glutinous rice in water for 3 hours;
(b) washing the chestnuts (200), cutting them, putting them in an equipment machine, and transferring heat evenly to the chestnuts to maintain and cool them in their original form;
(c) washing the dried jujube, removing the jujube seeds, and pulverizing the particles with an average particle diameter of 0.01 to 0.0.5 mm using a mixer machine;
(d) mixing the glutinous rice and salt from step (a) and grinding them in a grinder roller;
(e) After step (d), mix step (c) with water and steam in a steamer for 20 minutes,
(f) Kneading the rice cake after inserting the flattening machine in step (e);
(g) mixing the roasted chestnuts from step (b), walnuts, peanuts, and black sesame seeds after step (f); and
(h) It consists of the step of completing the nutritious rice cake frame after step (g),
With respect to the weight mixing ratio in the ingredient list, 40 parts by weight of the glutinous rice, 25 parts by weight of the chestnuts, 10 parts by weight of the dried jujube, 5 parts by weight of the walnuts, 5 parts by weight of the peanuts, 4 parts by weight of the black sesame seeds, 1 part by weight of the salt, Roasted chestnut nutritious rice cake and method for manufacturing the same, comprising 10 parts by weight of water.
Method for manufacturing roasted chestnut nutritious rice cake containing roasted chestnuts and jujubes, including