KR20220077584A - Rice cake prepared by the method and a method of producing rice cake that do not harden - Google Patents

Abstract

The present invention relates to a method for producing a non-hardening potato rice cake using potatoes cut into slices or cubes in the form of potatoes, the steps of washing rice (step 1); immersing the washed rice in water (step 2); removing the water from the soaked rice (step 3); pulverizing the rice minus the water (step 4); making a dough by first steaming the pulverized rice (step 5); adding salt water to the first steamed dough (step 6); Secondary steaming of the brine-added dough (step 7); cooling the second steamed dough (step 8); adding flour to the cooled dough (step 9); Punching the dough to which the flour is added (step 10); In the non-solidifying potato rice cake manufacturing method comprising the step (11) of forming using stewed potatoes in the punched dough, the potato is a step A of cutting the potatoes; B step of steaming the cut potatoes; C step of drying the steamed potato; Step D called the dried potatoes; And it provides a non-hardening potato rice cake manufacturing method, characterized in that the potato prepared through the E step of stewing the dried potatoes.

Description

Method of producing rice cake that does not harden and rice cake prepared by the method {Rice cake prepared by the method and a method of producing rice cake that do not harden}

The present invention relates to a method for producing a non-solidified rice cake by further optimizing the processing method of potatoes in a conventional non-solidifying method for manufacturing a rice cake, and to a rice cake prepared by the method.

Tteok is a traditional Korean food, made with a variety of ingredients, and has a wide variety of nutrients and tastes good. Rice cake has been established as a favorite food for a long time and is emerging as a global food. Rice cakes are mainly manufactured for home use or small factories, but as the catering industry develops toward mass production, it is required to develop hygienic and mass-produced rice cake products for long-term preservation.

However, freshly prepared rice cakes are soft and sticky, but have a short shelf life of 1 to 2 days when stored at room temperature or refrigerated. In addition, there is a problem that the rice cake itself is deprived of moisture during freezing, so that the rice cake becomes hard even after it is cooked after the rice cake is melted.

As a technology for improving the storage properties of rice cakes to solve such a problem, Korean Patent Application Laid-Open No. 10-2010-0056612 (published on May 28, 2010) discloses amylase or wheat flour containing amylase in luxurious rice powder. A technique for producing garaetteok with improved storage properties by adding it is described. However, when amylase or wheat flour containing amylase is added to prepare a rice cake, aging is inhibited, but there is a problem in that the texture of the rice cake becomes tough when refrigerated for more than a week. Accordingly, when distributing processed garaetteok, the garaetteok is not hardened, but the chewy texture is lost, and thus, it is inevitable to provide consumers with products whose quality has deteriorated.

In addition, in Republic of Korea Patent No. 10-1099619 (registration date: December 21, 2011), after removing the water from the soaked grains and pulverizing them, 22 to 35% by weight of water is added to the grains to increase the re-ground grains. After cooling, a technology for manufacturing non-solidified rice cakes is described by adding 0.15 to 1% by weight of wheat flour relative to the grain. However, the hardening phenomenon may be delayed due to the addition of flour, but there is a problem in that the texture of the rice cake is not good after storage and excessive sweetness is generated.

On the other hand, rice is largely divided into non-glutinous rice and non-glutinous rice in terms of transparency. As shown in FIG. 1, starch, the main component of rice, consists of polysaccharides amylose and amylopectin. Among them, glutinous rice mainly consists only of amylopectin, whereas non-glutinous rice contains 15-20% amylose and 80 It is composed of ~85% amylopectin. Therefore, if you cook rice or make rice cakes with glutinous rice, it exhibits a very calming property compared to non-glutinous rice, does not harden easily even if left for a long time, and elasticity and softness can be maintained for a long time. As such, non-glutinous rice and non-glutinous rice have different uses even if processed in the same way because of the big difference in starch structure, and the quality of processed food is also significantly different. In order for rice to become mochi, it goes through several processes as follows. Rice, which is the main ingredient of rice cakes, can be divided into glutinous rice and non-glutinous rice depending on the nature of the starch it contains. Non-glutinous rice, which is contained in a ratio of 20 to 80, has a gelatinization temperature of 65 degrees or higher. Table 1 below is a comparative analysis table of glutinous rice and non-glutinous rice.

Glutinous rice non-glutinous rice ingredient Mostly amylopactin Amylose : Amylopactin (80:20) gelatinization temperature 70℃ 65℃ Starch structure branch shape straight structure viscosity strong viscosity moderate viscosity

Retrogradation of starch refers to a phenomenon in which, when gelatinized starch is left at room temperature for a long period of time, starch molecules are bonded to each other through hydrogen bonds, thereby forming a partially crystalline structure. Therefore, due to the formation of hydrogen bonds in the starch, the water existing in the starch escapes to the outside, and the product hardens. Among the various factors that affect the aging of starch, various additives as well as physical and chemical conditions such as the type of starch, the composition of amylose and amylopectin in the starch, storage temperature, pH, and moisture content also influence. Therefore, many attempts have been made to suppress aging by adding trehalose, surfactant, emulsifier, oligosaccharide, and raw starch saccharified amylase. However, since most of the methods for inhibiting aging by additives and preservatives are used, it is necessary to develop rice cakes that do not harden at room temperature for a long time because they have excellent texture without containing any food additives and have an improved storage period.

Accordingly, the present invention relates to a method for producing a non-solidifying potato cake using potatoes cut into slices or hexahedron as a material, comprising the steps of washing rice (step 1); immersing the washed rice in water (step 2); removing the water from the soaked rice (step 3); pulverizing the rice minus the water (step 4); making a dough by first steaming the pulverized rice (step 5); adding salt water to the first steamed dough (step 6); Secondary steaming of the brine-added dough (step 7); cooling the second steamed dough (step 8); adding flour to the cooled dough (step 9); Punching the dough to which the flour is added (step 10); In the non-solidified potato cake manufacturing method comprising the step (11) of forming using a potato in the punched dough, the potato is a step A of cutting the potato; B step of steaming the cut potatoes; C step of drying the steamed potato; Step D called the dried potatoes; And it provides a non-hardening potato rice cake manufacturing method, characterized in that the potato prepared through the E step of stewing the soaked potato.

Republic of Korea Patent Registration No. 10-1099619

The technical problem to be achieved by the present invention is to solve the problems as described above, and the steps of grinding glutinous or non-glutinous rice, adding brine to the first steaming and dough, and adding the secondary steaming and flour An object of the present invention is to provide a non-solidifying potato rice cake manufacturing method including a forming step using stewed potatoes in a punched dough, and a non-solidifying potato rice cake manufactured by the method.

In order to solve the above problems, the present invention comprises the steps of washing rice (step 1); immersing the washed rice in water (step 2); removing the water from the soaked rice (step 3); pulverizing the rice minus the water (step 4); making a dough by first steaming the pulverized rice (step 5); adding salt water to the first steamed dough (step 6); Secondary steaming of the brine-added dough (step 7); cooling the second steamed dough (step 8); adding flour to the cooled dough (step 9); Punching the dough to which the flour is added (step 10); And in the non-solidifying potato rice cake manufacturing method comprising the step (11) of forming using stewed potatoes in the punched dough, the potato is a step A of cutting the potatoes; B step of steaming the cut potatoes; C step of drying the steamed potato; Step D called the dried potatoes; And characterized in that the potato prepared through the E step of stewing the soaked potato, the potato of the A step is 10mm x 12mm in size, it provides a non-solidified potato cake manufacturing method.

In one embodiment of the present invention, "rice in the first step" may be characterized in that any one or more of glutinous rice and non-glutinous rice, but is not limited thereto.

In one embodiment of the present invention, the “second step of immersion in water” is carried out for 6 to 12 hours, and the step of removing water in the third step may be characterized in that it is carried out for 10 to 20 minutes. It is not limited.

In an embodiment of the present invention, the "pulverizing the rice of the 4th step" may be characterized by grinding 1 to 2 times with an interval of 2 to 4mm rollers, but is not limited thereto.

In an embodiment of the present invention, the "step of making dough by first steaming in 5 steps" may be characterized in that the steaming is performed at 85 to 100° C. for 60 to 90 minutes, but is not limited thereto.

In one embodiment of the present invention, "adding salt water to the first steamed dough of step 6" may be characterized by adding 5 to 20% by weight of water and 0.5 to 1.8% by weight of salt with respect to the dough. However, the present invention is not limited thereto.

In an embodiment of the present invention, the "step of steaming the dough in step 7" may be characterized by steaming at 85 to 100° C. for 60 to 90 minutes, but is not limited thereto.

In an embodiment of the present invention, the “step of cooling the steamed dough in step 8” is cooled at room temperature for 10 to 15 minutes, and the step of adding the flour in step 9 is added in an amount of 0.15 to 1% by weight compared to the dough. And, the punching step of step 10 may be characterized in that it is carried out for 5 to 15 minutes, but is not limited thereto.

In one embodiment of the present invention, the “step of forming using the stewed potatoes of step 11” may be characterized in that the shape of the potato is a sliced or hexahedral shape, but is not limited thereto.

In one embodiment of the present invention, the "step of forming the punched dough of step 11" may be characterized by adding more black beans, but is not limited thereto.

In addition, the present invention provides a non-hardening potato rice cake prepared by the non-solidifying potato rice cake manufacturing method.

According to the present invention, the rice cake of the present invention suppresses the aging of the rice cake without adding other additives such as Soft M, and has a moist and soft texture for a longer period of time compared to the conventional rice cake. It is possible to provide rice cakes without objection to consumers' preferences. In addition, while maintaining the inherent characteristics or flavor of the rice cake, the cake hardening phenomenon is minimized, and there is an effect that the dough does not smell or change the color of the dough. According to the present invention, even if the rice cake goes through time or repeatedly undergoes freezing and thawing processes, the unique soft texture of the rice cake can be maintained, and there is an effect that can be stored for a long time. In addition, as the topping potatoes were prepared as stewed potatoes through steps A to E, the texture and taste of the potatoes were improved. Therefore, the rice cake of the present invention does not harden for a long time, so it can be mass-produced and distributed for a long time due to improved storability.

1 is a diagram showing the structures of amylose and amylopectin.
Figure 2 is a view showing the procedure for the manufacturing method of the potato cake that does not harden.
3 is a diagram on the optimization study of the potato forming process for the development of a unique potato cake, and is a diagram of cutting into 15mm x 4mm potatoes and conducting an experiment.
4 is a diagram regarding the optimization study of the potato forming process for the development of a unique potato cake, and is a diagram of cutting into 15mm x 6mm potatoes and conducting an experiment.
5 is a diagram regarding the optimization study of the potato forming process for the development of a unique potato cake, and is a diagram of cutting into 15mm x 8mm potatoes and conducting an experiment.
6 is a diagram on the optimization study of the potato forming process for the development of a unique potato rice cake, and is a diagram of cutting into 10mm x 4mm potatoes and conducting an experiment.
7 is a diagram regarding the optimization study of the potato forming process for the development of a unique potato cake, and is a diagram of cutting into 10mm x 6mm potatoes and conducting an experiment.
8 is a diagram regarding the optimization study of the potato forming process for the development of a unique potato cake, and is a diagram of cutting the potato into 10mm x 12mm and conducting the experiment.
9 is a diagram on the optimization study of the potato forming process for the development of a unique potato cake, and is a diagram showing the experiment by cutting potatoes to each size.

Hereinafter, the present invention will be described in detail by way of embodiments of the present invention with reference to the accompanying drawings. However, the following examples are presented as examples of the present invention, and when it is determined that detailed descriptions of well-known techniques or configurations known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted, and , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the scope of equivalents interpreted therefrom and the description of the claims to be described later.

In addition, the terms used in this specification are terms used to properly express a preferred embodiment of the present invention, which may vary according to the intention of a user or operator, or customs in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part "includes" a certain element, it means that other elements may be further included, rather than excluding other elements, unless otherwise stated.

Throughout this specification, '%' used to indicate the concentration of a specific substance is, unless otherwise stated, solid / solid (w / w) %, solid / liquid (w / v) %, and Liquid/liquid is (v/v) %.

Example 1. Non-solidified potato cake manufacturing method

Figure 2 is a view showing the procedure for the manufacturing method of potato cakes that do not harden. A schematic method for producing potato cakes includes washing rice (step 1); immersing the washed rice in water (step 2); removing the water from the soaked rice (step 3); pulverizing the rice minus the water (step 4); making a dough by first steaming the pulverized rice (step 5); adding salt water to the first steamed dough (step 6); Secondary steaming of the brine-added dough (step 7); cooling the second steamed dough (step 8); adding flour to the cooled dough (step 9); Punching the dough to which the flour is added (step 10); And it shall include the step of forming (11 step) using the stewed potatoes in the punched dough. Step A of cutting the stewed potatoes; B step of steaming the cut potatoes; C step of drying the steamed potato; Step D called the dried potatoes; And it may be characterized in that the potato prepared through the E step of stewing the soaked potato.

1-1. steps to wash rice

The rice used in the present invention is glutinous or non-glutinous rice, in order to remove foreign substances attached to the rice before manufacturing the non-solidified potato cake.

1-2. Soaking rice and removing water

The rice after washing in Example 1.1 was immersed in water for 6 to 12 hours, and then water was removed for 10 to 20 minutes.

1-3. Steps to grind rice

The rice from which the water was removed in step 1.2 was pulverized 1 to 2 times at intervals of 2 to 4 mm rollers.

1-4. Step of adding first steam and brine

The rice pulverized in step 1.3 was steamed at 85 to 100° C. for 60 to 90 minutes to produce a dough, and 5 to 20% by weight of water and 0.5 to 1.8% by weight of salt were added to the resulting dough.

1-5. Second steaming and cooling the dough

The brine-added dough produced in step 1.4 was steamed at 85 to 100° C. for 60 to 90 minutes, and then cooled at room temperature for 10 to 15 minutes. If the time to cool the dough is less than 5 minutes, the hardness will increase to an unsuitable level for preventing the dough from setting after a certain period of time (for example, 24 hours) has elapsed, and if the time to cool the dough exceeds 15 minutes In this case, since all of the dough cools down in the process of punching after cooling, there is a problem in that the manufacturing efficiency is impaired when forming the rice cake.

1-6. Step of adding flour and punching

In the step of adding flour to the dough produced in step 1.5, 0.15 to 1% by weight of the dough was added, and punching was performed for 5 to 15 minutes.

Since gluten is not present in rice flour, wheat flour can be added to help the gluten action. Gluten is made by kneading wheat flour with a small amount of water, and then kneading it in a large amount of water to remove the starch by suspending it in water, leaving a sticky mass. There are soluble and insoluble components when mixed with gliadin. The former is called gliadin and the latter is called glutenin. The amount of gluten depends on the type of flour. The tenacity of gluten has the power to retain gas, and that's why bread swells. In addition, the fact that wheat absorbs water evenly compared to other grain flours and that noodles stretch well is all because of the presence of gluten, which is a basic ingredient in processing and cooking wheat.

In addition, the dough may be punched for 5 to 15 minutes. In addition, if the time for punching the dough is less than 5 minutes, the dough is not evenly mixed, there is a problem in preventing hardening, and if the time for punching the dough exceeds 15 minutes, the dough is too tough and there may be a quality problem. In this case, punching may be performed using a punching machine, or punching may be performed while striking by hand.

1-7. Optimization of the potato forming process for the development of original potato cakes

Stewed potatoes were used for the dough punched in step 1.6, and the shape of the potatoes used was included in the dough punched in slice or cube shape. Stewed potatoes are A step of cutting potatoes; B step of steaming the cut potatoes; C step of drying the steamed potato; Step D called the dried potatoes; And a potato prepared through the E step of stewing the soaked potato was used.

Below, the specific manufacturing conditions of the above steps will be described.

In order to optimize the method of forming potatoes used in potato cakes, a study was conducted using the size of potatoes as a variable. It was confirmed how much the change in volume and shape was made while the moisture of the potato was reduced during the drying process. As a variable of the experiment, the size was adjusted to 15mm x 4mm, 15mm x 6mm, 15mm x 12mm, 10mm x 4mm, 10mm x 6mm, and 10mm x 12mm by mixing a square knife frame and a slice knife. With 20 kg potato, the washing time of 5 minutes and the peeling time of 5 minutes under the same conditions were carried out under the same conditions at 60° C. and 10 hours ( FIGS. 3 to 8 ).

As shown in Fig. 3, the 15mm x 4mm potato showed a volume change of 40% of the potato's appearance after drying, and the yield due to the breakage of the potato was 60%. It seemed to be the cause of the phenomenon that it was attached to and destroyed in the process of falling.

As shown in Fig. 4, the 15mm x 6mm potato showed a volume change of 30% of the outer shape of the potato after drying, and the yield due to the breakage of the potato was 70%. It seemed to be the cause of the phenomenon that it was attached to and destroyed in the process of falling.

As shown in Fig. 5, the 15mm x 12mm potato showed a volume change of 20% of that of the potato after drying, and the yield was 80% due to the breakage of the potato. It seemed to be the cause of the phenomenon that it was attached to and destroyed in the process of falling.

As shown in Fig. 6, the 10mm x 4mm potato showed a volume change of 70% of the potato's appearance after drying, and the yield due to the breakage of the potato was 40%. It seemed to be the cause of the phenomenon that it was attached to and destroyed in the process of falling.

As shown in FIG. 7, the 10mm x 6mm potato showed a volume change of 60% of the potato's appearance after drying, and the yield due to the breakage of the potato was 50%. It seemed to be the cause of the phenomenon that it was attached to and destroyed in the process of falling.

As shown in FIG. 8, the 10mm x 12mm potato showed a volume change of 50% of that of the potato after drying, and the yield due to the breakage of the potato was 60%. It seemed to be the cause of the phenomenon that it was attached to and destroyed in the process of falling.

To summarize the experimental results, as shown in FIG. 9 , as the potato size increased, the change in volume decreased, and the yield was also improved. It seems that the size of the rice cake will be different depending on the shape and size of the rice cake to be made as much as it is added as an auxiliary material for the rice cake. Therefore, it is determined that a potato of a size of 10mm x 12mm will be widely used in general, and this has been established as an optimization condition of the present invention.

1-8. forming step

At this time, the punched dough may be extruded through a nozzle to form a rice cake. In addition, the texture can be further enhanced by topping the punched dough with the potatoes cut in the form of slices or hexahedrons of Examples 1-7 at all times. At this time, you can add more black beans to increase the flavor. The rice cake can be packaged in a pouch or other shaped container and sterilized for 15 to 30 minutes at a high temperature of 110 ~ 140℃.

1-9. steaming stage

Put the dough produced in step 1.7 in a steamer and steam for a certain period of time. In the above step, it can be steamed for 15 to 25 minutes at a temperature of 110 to 125 ℃. If the steaming time is less than 15 minutes, the time is insufficient for the rice cake to be sufficiently steamed, and if it exceeds 25 minutes, the dough may become tough.

Example 2. Potato rice cake according to the ratio of glutinous rice and non-glutinous rice

The unique surface adhesion of glutinous rice cakes makes it difficult to consume the rice cakes. On the other hand, non-glutinous rice cakes contain amylose, so there is no turning off after thawing frozen rice cakes, but the surface cracks due to lack of stickiness. Therefore, it is believed that mixing glutinous rice and non-glutinous rice properly will overcome each other's shortcomings and obtain the advantages of each material, as well as create a new type of rice cake.

First, it was difficult to maintain the shape of the round rice cake as the content of non-glutinous rice increased, and it was confirmed that the shape of the round rice cake was maintained as the content of non-glutinous rice increased. In addition, it was confirmed that the stickiness of the surface also decreased as the content of non-glutinous rice increased, and it was confirmed that the moisture content and color of the potato cake changed according to the ratio of non-glutinous rice to non-glutinous rice.

2-1. Measurement of mechanical texture of potato rice cakes according to the ratio of glutinous and non-glutinous rice

An experiment was conducted to confirm the mechanical texture (TPA system) after thawing of potato cake according to the ratio of glutinous rice to non-glutinous rice. In the TPA system, hardness is the force required to deform a substance, adhesiveness is the force required to separate the attractive force between the surface of food and the surface of other objects, and springiness is the force required to deform a substance. Cohesiveness, the property of the deformation generated when a force is applied from the outside to the original state before the force is applied when the force is removed, measured the force required for internal bonding that constitutes the shape of the food. In addition to the above basic characteristics, there are secondary characteristics caused by the complex action of several basic characteristics. Among them, gumminess is the energy required to chew semi-solid food to a state where it can be swallowed, and mainly hardness and cohesiveness. related Chewiness is the force required to chew solid food enough to swallow it, and is related to hardness, cohesiveness, and elasticity. In general, fibrous foods or meats have high chewiness.

As shown in Table 2 below, as the content of non-glutinous rice increased, the hardness, adhesion, viscosity, and chewiness of potato cakes increased significantly. This means that as non-glutinous rice increases, the content of amylose in potato rice cakes increases, which makes the starch structure inside the rice cakes hard, which means that you can feel a certain degree of hardness and chewiness in your mouth compared to rice cakes made of mostly glutinous rice.

mechanical texture Rice cake samples according to the ratio of glutinous and non-glutinous rice Glutinous rice: Non-glutinous rice (3:0) Glutinous rice: Non-glutinous rice (2:1) Glutinous rice: Non-glutinous rice (1:2) Glutinous rice: Non-glutinous rice (0:3) Hardness
(Hardness) 215.21 ± 21.29b 355.86 ± 102.43b 1455.92 ± 408.94a 1379.76 ± 48.95a adherence
(Adhesiveness) -558.84 ± 28.36bc -604.47 ± 73.16c -230.40 ± 109.94a -419.40 ± 156.50b resilience
(Springiness) 0.78 ± 0.01c 0.80 ± 0.01a 0.78 ± 0.03b 0.79 ± 0.02c cohesive
(Cohesiveness) 0.71 ± 0.03a 0.72 ± 0.04ab 0.72 ± 0.03ab 0.58 ± 0.01b viscosity
(Gumminess) 160.98 ± 14.99b 238.78 ± 58.27b 998.34 ± 319.32a 866.09 ± 24.85a Chewability
(Chews) 127.85 ± 11.45b 221.29 ± 57.92b 882.58 ± 308.55a 678.48 ± 53.10a

2-2. Sensory evaluation of potato rice cakes according to the ratio of glutinous and non-glutinous rice

As shown in Table 3, sensory evaluation of potato rice cakes according to the ratio of glutinous rice and non-glutinous rice was performed. As for the sensory evaluation of 'strength', glutinous rice: non-glutinous rice = 1:2, texture was 6.73 points and chewiness was 8.12 points, which was the highest score. Also in the evaluation of 'preference', taste 7.73 points, texture 7.83 points, and overall The degree of preference was rated the highest with a score of 8.11. Therefore, as a result of the quality evaluation of potato rice cakes according to the ratio of glutinous and non-glutinous rice, it was found that potato rice cakes with a ratio of glutinous and non-glutinous rice of 1:2 were most suitable.

sensory evaluation Rice cake samples according to the ratio of glutinous rice and non-glutinous rice Glutinous rice: Non-glutinous rice (3:0) Glutinous rice: Non-glutinous rice (2:1) Glutinous rice: Non-glutinous rice (1:2) Glutinous rice: Non-glutinous rice (0:3) burglar sense of organization 5.98 ± 0.74a 3.433 ± 0.79b 6.73 ± 1.43a 2.78 ± 1.62b chewy 6.34 ± 0.88ab 5.37 ± 1.62bc 8.12 ± 0.91a 3.93 ± 1.62c symbol taste 6.13 ± 0.72b 5.27 ± 1.07b 7.73 ± 0.82a 5.12 ± 0.21b sense of organization 5.77 ± 0.88b 4.32 ± 0.79bc 7.83 ± 0.50a 3.40 ± 1.56c overall
symbol 6.12 ± 1.16b 4.22 ± 0.65bc 8.11 ± 0.58a 3.23 ± 1.53c

According to the above experimental examples, the present invention comprises the steps of washing rice (step 1); immersing the washed rice in water (step 2); removing the water from the soaked rice (step 3); pulverizing the rice minus the water (step 4); making a dough by first steaming the pulverized rice (step 5); adding salt water to the first steamed dough (step 6); Secondary steaming of the brine-added dough (step 7); cooling the second steamed dough (step 8); adding flour to the cooled dough (step 9); Punching the dough to which the flour is added (step 10); And in the non-solidifying potato cake manufacturing method comprising the step (11) of forming using stewed potatoes in the punched dough, the potato is a step A of cutting the potatoes; B step of steaming the cut potatoes; C step of drying the steamed potato; Step D called the dried potatoes; And Potato rice cakes prepared by the non-solidified potato rice cake manufacturing method, characterized in that the potato prepared through the E step of stewing the soaked potatoes and the above production method was completed.

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the claims rather than the foregoing description, and all differences within an equivalent scope should be construed as being included in the present invention.

Claims (12)

washing the rice (step 1);
immersing the washed rice in water (step 2);
removing the water from the soaked rice (step 3);
pulverizing the rice minus the water (step 4);
making a dough by first steaming the pulverized rice (step 5);
adding salt water to the first steamed dough (step 6);
Secondary steaming of the brine-added dough (step 7);
cooling the second steamed dough (step 8);
adding flour to the cooled dough (step 9);
Punching the dough to which the flour is added (step 10); and
In the non-solidifying potato rice cake manufacturing method comprising the step of forming (11 step) using stewed potatoes in the punched dough,
The potato is a step A of cutting the potato; B step of steaming the cut potatoes; C step of drying the steamed potato; Step D called the dried potatoes; And characterized in that the potato prepared through the E step of stewing the soaked potato, the potato of the A step is 10mm x 12mm in size, the non-solidified potato cake manufacturing method. According to claim 1,
The rice of the first step, characterized in that at least any one of glutinous rice or non-glutinous rice, non-solidified potato rice cake manufacturing method. 3. The method of claim 2,
The non-solidified potato cake manufacturing method, characterized in that the weight ratio of the glutinous rice and non-glutinous rice is 1:2. According to claim 1,
The step of submerging in water in the second step is carried out for 6 to 12 hours, and the step of removing the water in the third step is performed for 10 to 20 minutes, the non-solidifying potato cake manufacturing method. According to claim 1,
The step of pulverizing the rice of step 4 is a non-hardening potato cake manufacturing method, characterized in that the pulverizing is performed 1 to 2 times at an interval of 2 to 4 mm roller. According to claim 1,
The step of making dough by first steaming in step 5 is a non-solidifying potato rice cake manufacturing method, characterized in that the steaming is performed at 85 to 100° C. for 60 to 90 minutes. According to claim 1,
The step of adding salt water to the first steamed dough of step 6 is a non-solidifying potato rice cake manufacturing method, characterized in that adding 5 to 20% by weight of water and 0.5 to 1.8% by weight of salt with respect to the dough. According to claim 1,
The second step of steaming the dough in step 7 is a non-solidifying potato rice cake manufacturing method, characterized in that the steaming is performed at 85 to 100° C. for 60 to 90 minutes. According to claim 1,
The step of cooling the steamed dough in step 8 is cooling it at room temperature for 10 to 15 minutes, adding the flour in step 9 is 0.15 to 1% by weight compared to the dough, and punching in step 10 is a non-solidifying potato rice cake manufacturing method, characterized in that it is carried out for 5 to 15 minutes. According to claim 1,
In the step of forming using the stewed potatoes of step 11, the potato rice cake manufacturing method that does not harden, characterized in that the shape of the potato is a sliced or hexahedral shape. According to claim 1,
A non-solidifying potato rice cake manufacturing method, characterized in that additional black beans are added in the step of forming the punched dough of step 11. A non-hardening potato cake manufactured by the non-solidifying potato rice cake manufacturing method of any one of claims 1 to 11.

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