KR970064401A - A method of manufacturing 5 pieces of rice cakes with improved digestibility and taste sensitivity - Google Patents

A method of manufacturing 5 pieces of rice cakes with improved digestibility and taste sensitivity Download PDF

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Publication number
KR970064401A
KR970064401A KR1019960006328A KR19960006328A KR970064401A KR 970064401 A KR970064401 A KR 970064401A KR 1019960006328 A KR1019960006328 A KR 1019960006328A KR 19960006328 A KR19960006328 A KR 19960006328A KR 970064401 A KR970064401 A KR 970064401A
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KR
South Korea
Prior art keywords
rice
pieces
manufacturing
rice cakes
moisture content
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Application number
KR1019960006328A
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Korean (ko)
Inventor
고종석
Original Assignee
고종석
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 고종석 filed Critical 고종석
Priority to KR1019960006328A priority Critical patent/KR970064401A/en
Publication of KR970064401A publication Critical patent/KR970064401A/en

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Abstract

1 (현미+백미), 2 수수, 3 보리쌀, 4 대두, 5 율무 등 5곡으로 가래떡을 제조하는데 있어 대두와 율무는 볶아서 첨가하고 기타는 통상의 가래떡 제조방식으로 제조하는 오곡가래떡.Soybean and yulmu are roasted and added to produce rice cakes in five pieces such as 1 (brown rice + white rice), 2 sorghum, 3 barley rice, 4 soybeans and 5 yulmu.

Description

소화률과 미식감도(味食感度)를 향상시킨 5곡 가래떡의 제조방법A method of manufacturing 5 pieces of rice cakes with improved digestibility and taste sensitivity

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (1)

미식감도(味食感度)와 소화율을 향상시킨 5곡 가래떡을 제조함에 있어 수분함량 40%-55%의 혼합생곡분 〔(현미+백미) 6 : 1 보리쌀 1의 중량비〕75%-85%와 수분함량 4%-8%의 볶은 대두분(大豆粉) 8%-15%와 수분함항 4%-7%의 볶은 율무분 7%-10%를 혼합하면서 가수(加水)하여 수분함량 40%-55%의 혼합분을 만들어 통상의 가래떡 제조방법으로 증숙 성형 냉각하여 제조하는 것을 특징으로 하는 소화율과 미식감도를 향상시킨 5곡 가래떡의 제조방법.The ratio of moisture content of 40% -55% mixed rice powder (rice brown rice + rice white rice) 6: 1 weight of boar rice 1 was 75% -85% and the moisture content was 5% Moisture content 40% by mixing with 8% -15% of roasted soybean powder with 4% -8% moisture content and 7% -10% roasted rhyme powder with 4% -7% 55% by weight of the mixture, and the mixture is cooled by steam casting in a conventional manner. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960006328A 1996-03-11 1996-03-11 A method of manufacturing 5 pieces of rice cakes with improved digestibility and taste sensitivity KR970064401A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960006328A KR970064401A (en) 1996-03-11 1996-03-11 A method of manufacturing 5 pieces of rice cakes with improved digestibility and taste sensitivity

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960006328A KR970064401A (en) 1996-03-11 1996-03-11 A method of manufacturing 5 pieces of rice cakes with improved digestibility and taste sensitivity

Publications (1)

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KR970064401A true KR970064401A (en) 1997-10-13

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ID=66216095

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960006328A KR970064401A (en) 1996-03-11 1996-03-11 A method of manufacturing 5 pieces of rice cakes with improved digestibility and taste sensitivity

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KR (1) KR970064401A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100927834B1 (en) * 2008-04-11 2009-11-23 이해극 A method for producing color caramelized rice cake and a colored caramelized rice cake produced by the above method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100927834B1 (en) * 2008-04-11 2009-11-23 이해극 A method for producing color caramelized rice cake and a colored caramelized rice cake produced by the above method

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