公开(公告)号：KR1020130003704A

公开(公告)日：2013-01-09

申请号：KR1020110065190

申请日：2011-06-30

Applicant: 대한민국(농촌진흥청장)

Inventor： 박혜영 ,  한귀정 ,  여수환 ,  최혜선 ,  백성열 ,  신동선

IPC: A23L7/10 ,  A23L3/36

CPC classification number: A23L7/165

Abstract: PURPOSE: A manufacturing method of non-hardened glutinous rice cake is provided to be able to distribute the rice cake for a long period of time based on storage condition by maintaining the chewy texture different from hardened glutinous rice cake after certain time has passed. CONSTITUTION: Glutinous rice is soaked in water, and the water is removed. The water removed glutinous rice is pulverized. The pulverized glutinous rice is firstly steamed. Salt and water is added to the firstly steamed glutinous rice, and the mixture is steamed for the second time. The secondly steamed glutinous rice is cooled at 51-79 deg. C, and flour is added to punch the mixture for 3-20 minutes. The punched rice cake is extruded. Water addition may be 2-20 weight%. Flour addition may be 0.08-1.0 weight%. Glutinous rice cake may be rice cake covered with bean flour, mugwort rice cake covered with bean flour, wedding rice cake covered with bean flour, rice cake covered with bean flour and bean jam, flower rice cake covered with bean flour, glutinous millet rice cake covered with bean flour, Ojangi rice cake, Sonni rice cake, glutinous nutritious rice cake, or rice ball cake. [Reference numerals] (AA) Standard manufacturing method of non-hardened glutinous rice cake; (B1,D1) Washing; (B10) Punching; (B11) Extruding; (B12,D11) Molding; (B13) Wrapping(for freezing or room temperature); (B14,D13) Product completion; (B2,D2) Soaking; (B3,D3) Draining water; (B4,D5) Primary pulverization; (B5) Primary steaming; (B6) Adding salt water; (B7) Secondary steaming; (B8) Cooling steamed dough; (B9) Adding flour; (CC) Normal manufacturing method of glutinous rice cake; (D10) Hardening; (D12) Wrapping; (D4) Adding salt; (D6) Adding water; (D7) Secondary pulverization; (D8) Steaming; (D9) Punching

Abstract translation: 目的：提供非硬化糯米饼的制造方法，通过在一段时间后保持耐嚼纹理与硬糯米饼不同，能够基于保存条件长时间分布米糕。 构成：糯米浸泡在水中，水分被去除。 将水除去糯米粉碎。 首先将粉碎的糯米蒸。 将盐和水加入到第一蒸的糯米中，并将混合物第二次蒸。 将第二蒸的糯米冷却至51-79度。 加入面粉，冲洗混合物3-20分钟。 冲孔的米饼被挤出。 加水可以是2-20重量％。 面粉添加量可以为0.08-1.0重量％。 糯米饼可以是用豆粉覆盖的米饼，艾蒿米粉覆盖着豆粉，用豆粉覆盖的结婚米糕，用豆粉覆盖的米饼和豆酱，用豆粉覆盖的花米糕，糯米饭糯米饼 覆盖着豆粉，Ojangi米糕，Sonni米糕，糯米饼或米粉饼。 （附图标记）（AA）非硬化糯米饼的标准制造方法; （B1，D1）洗涤; （B10）冲孔; （B11）挤压; （B12，D11）成型; （B13）包装（冷冻或室温）; （B14，D13）产品完工; （B2，D2）浸泡; （B3，D3）排水; （B4，D5）一次粉碎; （B5）初级蒸; （B6）加盐水; （B7）次蒸; （B8）冷却蒸面团; （B9）加面粉; （CC）糯米饼的正常生产方法; （D10）硬化; （D12）包装; （D4）加盐; （D6）加水; （D7）二次粉碎; （D8）蒸汽; （D9）冲孔