KR940006062B1 - Method of making fried grutinous rice cake - Google Patents

Abstract

A soft glutinous rice flour cake (Kangjung) is prepd. by (a) mixing 5-10 % sugar, 5-10 % glucose, 20-30 % crystallized fructose and 20-30 % high DE glucose syrup, (b) concentrating the mixt at 110-120 deg.C and adding whipping agent to obtain the cream type sugar soln., (c) kneading wheat powder, corn powder and baking powder and frying, (d) re-mixing the obtd. cream type sugar soln. and the obtd. fryed dough (mixing ratio is 1:1-2:1), and (e) forming the re-mixt. into the plate with roller, cooling and cutting to obtain the final product.

Description

Manufacturing method of soft steel

The present invention relates to a method for producing soft jeongjeong (D. E; dextrose equivalent) starch syrup, crystalline fructose, glucose concentrated sugar solution or whipped sugar solution and flour, jade starch, sugar, salt, The present invention relates to a method for producing soft gin, in which a dough powder of a baking powder composition is used as a main ingredient, and peanut, almond, and other seasonings are mixed at a predetermined ratio.

Conventional steel tablets are made by using the viscoelasticity of glutinous rice starch, a porous solid food having a soft crumb texture was used as a snack and dessert, giving a fragile and crunchy. However, most steel tablets have a disadvantage that the manufacturing process is complicated and difficult, and the texture itself is considerably hardened due to the loss of inherent texture during storage.

The object of the present invention is to provide a soft steel tablet having a relatively simple and crispy texture at the same time the manufacturing method is relatively simple and the texture of the whole steel tablet is soft and soft even after several months of manufacture.

The present invention is described in detail as follows.

In the method of manufacturing soft steel tablet according to the present invention, in the case of concentrated sugar solution, 10 to 50% by weight of sugar and 10 to 30% by weight of high DE starch syrup are used to concentrate 40 to 60% by weight of fructose at 110 to 130 ° C. In the case of whipped sugar solution, 20 to 30% by weight of sugar, 40 to 70% by weight of high DE starch syrup, 10 to 20% by weight of fructose, 5 to 10% by weight of glucose, gelatin 2 to 5% by weight of hypooma 0.1 to 0.3 weight% is added and used for whipping. The frying water is made of flour and jade starch as the main raw materials, and it is used in the usual way. The sesame seeds, peanuts and almonds can be added to enhance the taste. The mixing ratio of sugar liquid and fried water is most preferably 1: 1 to 2: 1.

Conventional steel tablets, after manufacture, the sugar liquid in the steel tablet is gradually dried to harden the steel tablet, while in the case of this soft steel tablet, the sugar liquid retains its own moisture well and always maintains a smooth state as well as the moisture of the sugar liquid. Since it is not transferred to the fried water, the fried water itself has an original crunchy texture. Therefore, when you eat, you can feel the unique texture of Gangjeong, and the structure of the whole Gangjeong is characterized by softness.

Example 1

After 200g of sugar, 200g of high DE starch syrup, 500g of fructose and 200g of water are mixed well, the mixture is heated and concentrated to a temperature of 130 ° C. The concentrated sugar solution is cooled to about 80 ° C. and kneaded with flour, jade starch, and baking powder in a conventional manner, and then mixed well with fried fried water 1: 1. Using a roller to form a plate of a certain thickness, left at room temperature and cooled completely to obtain a steel tablet by cutting to a suitable size.

Example 2

100 g of sugar, 500 g of high DE starch syrup, 150 g of fructose, 100 g of glucose, and 200 g of water were mixed well, followed by concentration by heating to a temperature of 120 ° C. When the sugar solution is cooled to about 60 ℃, add 100g of 25% gelatin solution at 60 ℃ and mix well. Cool the gelatin added sugar solution to 10 ~ 20 ℃ and stir well occasionally so that the sugar solution does not harden unevenly. The cooled sugar solution is placed in a bubble generator or blender. At first, about 2 g of hypoforma is added at low speed to melt well, and then rotated at a high speed to inject sufficient air into the sugar solution to decrease the specific gravity of the sugar solution. The whipped sugar solution and the fried water prepared as in Example 1 were mixed well in a ratio of 1: 1 to 2: 1, and then passed through a screw to extract a soft steel tablet of a predetermined shape.

If necessary, buried sesame seeds, peanuts, almonds, etc. as needed, or by using a certain amount of frying water when mixing the sugar solution and the frying water, each make a soft reinforcement with a unique taste.

Claims (3)

Crystalline fructose and high DE starch syrup were added to sugar and glucose by 5-10% by weight and 20-30% by weight, respectively, based on 100% by weight of heat and concentrated by heating to 110-120 ° C. A method of manufacturing soft gin tablets, which is made by kneading a creamy sugar solution with flour, jade starch, and baking powder, and mixing the fried fried water in a ratio of 1: 1 to 2: 1. The method of claim 1, wherein the sesame seeds, peanuts, almonds, warm, half, and powdered powders are added alone or mixed and used as a part of the fried product. The method of claim 1, wherein gelatin and hypooma are 1.0 to 2.0% by weight and 0.05 to 0.1%, respectively, based on 100% by weight of the tablet as whipped agent.