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Method for making cake-pounding adhibit cake

A production method and sticky cake technology, which are applied in the field of pounding and sticky cake production, can solve the problems of reduced taste, poor quality of sticky cakes, irregular texture characteristics of sticky cakes, etc., and achieve the effects of cost saving, environmental pollution reduction and good taste.

Active Publication Date: 2012-05-02
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to the production method of the above-mentioned prior art, the sticky cake is made, and its disadvantage is that there are certain limitations in improving the appearance of the product through physical differentiation; the existing sticky cake production technology has not passed through the sterilization process, so the product shorter shelf life; as the moisture content changes, the characteristics of the sticky cake texture become irregular and its mouthfeel decreases
[0005] However, for the glutinous cake production process that uses the most rice flour, the quality of the glutinous cake made by the rice flour produced by the dry milling method is relatively poor, so generally the rice flour produced by the wet milling method is used to make the glutinous cake

Method used

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  • Method for making cake-pounding adhibit cake
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 (Making of mashed cake and sticky cake)

[0031] After immersing the rice for 2 hours, it was pulverized by a roller mill 1 and then put into a fluidized bed to be dried so that the moisture content of the rice noodles reached 10%, and then it was pulverized by a jet mill 2 The second pulverization makes the average particle size of the rice noodles reach 150 meshes to make rice noodles.

[0032] Water is added to the prepared rice noodles to make the total water content reach 37wt%, and then steamed for 8 minutes with a steaming machine to make dough. Put the made dough into the spreader, spread it out and mix it once, and then continuously perform two-stage cake making to make a sticky cake. When performing the cake making process, the thickness of the sticky cake is 14mm and the width is 44mm. After cooling the above sticky cake and adding a natural antibacterial agent (Grapefruit seed extract) for immersion, it is placed in a refrigerator (5°C) for 24 hours t...

experiment example 1

[0034] Experimental example 1 (Preference evaluation)

[0035] The mashed cake noodles made according to the above-mentioned Example 1 were made into mashed cake noodles using ordinary production methods, and then the mashed cake noodles were divided among 50 housewives for evaluation. A questionnaire survey was conducted on resilience and other aspects. The questionnaire used a 5-point scale. The results are shown in Table 1 below.

[0036] 【Table 1】

[0037] Exterior Harmony Surface toughness Example 13.963.744.16 Commercial sticky cake 3.273.602.98

[0038] (5: very good, 4: relatively good, 3: average, 2: relatively poor, 1: very bad)

[0039] As shown in Table 1 above, the mashed cake made by the method of the present invention has better quality and higher evaluation than the sticky cake made by the existing sticky cake production method. Compared with existing manufacturing methods, the method of the present invention is more excellent in terms of appearance, harmony and...

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Abstract

The present invention relates to a method for making a cake-pounding (grain is cooked to shape a powdery or a granular, then pounding repeatly on a plate-shaped object, to make an adhibit cake) adhibit cake, charecterized in that including a step of crashing the rice to make rice flour after washing and waterlogging rice, then adding water to make a dough, wherein the whole water content is from 28 to 40 wt%; a step of steaming the dough to ensure the water content to reach 30 to 42 wt%; a step of implementing one extendation mixture to the dough, then cranking out an adhibit cake by a two-segment caking method; and a step of cooling the adhibit cake and steeping in a natural antimicrobial, and packing after cooking. According to the invention, each process is automatic and is implementedcontinuously, not only the production efficiency is maximum, and it is also capable of saving cost and reducing environmental pollution by using dry powder making process, and making a kind of cake-pounding adhibit cake with good taste that accords with the national taste.

Description

Technical field [0001] The present invention relates to a method for making mashed cakes (pounding cakes: steaming grains into powder or granular shapes, and then repeatedly hitting on a plate-like object to make sticky cakes) sticky cakes, specifically In other words, the method for making mashed cake and sticky cake according to the present invention is characterized in that it includes the following steps: after washing and soaking the rice, it is crushed into rice noodles, and then water is added to it to make the total moisture content The content reaches 28-40wt%, and then the step of making it into dough; the step of steaming the dough to make the water content of the dough reach 30-42wt%; the dough is extended and mixed once, and then , And then take the steps of two-stage cake making method to make it into sticky cake; after cooling the above sticky cake, it is immersed in natural antibacterial agent to make it mature; and the mature sticky cake is then packaged. Backg...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/10
CPCA23L5/20A23L7/10A23P10/00
Inventor 许尧韩李硕基孙京铉李垠定
Owner CJ CHEILJEDANG CORP
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