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Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same

A technology of glutinous rice cake and glutinous rice, which is applied in the field of processed food to achieve the effect of promoting development and realizing globalization

Active Publication Date: 2014-04-09
REPUBLIC OF KOREA (MANAGEMENT RURAL DEV ADMINISTRATION)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the traditional retrograde inhibition methods use additives, preservatives, etc.

Method used

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  • Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same
  • Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same
  • Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Production Example 1: Making Ingami with Different Water Contents

[0037] Ingami was made using the mixing ratios and methods shown in Table 1, but based on the weight of the water-soaked glutinous rice, the water content, which was a key factor in making Ingami, was varied to 0%, 5%, 10%, 15 % and 20%. Namely, the glutinous rice was soaked in water for 4 hours to 8 hours, then the water was removed from the glutinous rice, the weight of the glutinous rice soaked in water was measured, and it was steamed for the first time in an earthenware steamer-type steam pot (Kyungchang machine, Kyunggi Kwangjoo, Korea) Glutinous rice 20 minutes to 40 minutes. In each case, based on the weight of the soaked glutinous rice, 0.8wt% to 1.5wt% of salt was added to the corresponding amount of water shown in Table 1 to prepare brine, and then, the brine was added to the first cooking After the glutinous rice, then steamed for the second time for 10 minutes to 30 minutes. Cool the sec...

Embodiment 2

[0042] Production Example 2: Making Ingami with Different Flour Contents

[0043] Table 2 below shows the mixing ratio and method of Ingami prepared with different flour contents. In the process of making Ingami, the flour content is a key factor during the beating. Except that the water content is 5% or 10% by weight of the water-soaked glutinous rice and the flour content is 0%, 0.05%, 0.1%, 0.15% and 0.2% by weight of the water-soaked glutinous rice. Ingami is made in the same way as Example 1.

[0044] [Table 2]

[0045] Mixing Ratio and Method of Ingami at Different Flour Contents

[0046]

Embodiment 3

[0047] Production Example 3: Production of Ingami when further extruded

[0048] The method of making Ingami also includes squeezing after beating. Specifically, except that the water content is 5% of the weight of the glutinous rice soaked in water and the flour content is 0%, 0.05%, 0.075%, 0.1% and 0.15% of the weight of the glutinous rice soaked in water, in the same way as the preparation Ingami is made in the same way as Example 1. Extrusion is performed by squeezing the beaten mochi with a bar-shaped rice cake forming machine. Extrusion minimizes unflattened grains of glutinous rice in the mochi and smoothes the mochi.

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Abstract

Provided are a method of producing a waxy rice cake that is not hardened for shelf-life, including: (a) immersing waxy rice in water and removing the water therefrom; (b) first steaming the waxy rice from which water is removed; (c) adding salt and water to the first steamed waxy rice, followed by second steaming; and (d) cooling the second steamed waxy rice and adding flour thereto, followed by punching, a waxy rice cake produced by using the method, and a processed food produced by processing the waxy rice cake. The waxy rice cake has longer storage duration than a conventional waxy rice cake and due to the long storage duration, the waxy rice cake can be distributed for shelf-life according to storage conditions. Also, the waxy rice cake retains its chewy texture and thus is suitable for consumers' tastes.

Description

technical field [0001] The present invention relates to a method for making glutinous rice cakes that will not harden during the shelf life, wherein the method includes: (a) soaking glutinous rice in water, and then removing water from the glutinous rice; (b) dewatering the glutinous rice the first steaming; (c) adding salt and water to the first-cooked glutinous rice, followed by a second steaming; and (d) cooling the second-cooked glutinous rice, adding flour to it, and pounding (punching ); The present invention also relates to the glutinous rice cake made by the method and the processed food made by processing the glutinous rice cake. Background technique [0002] According to transparency, rice can be classified into non-glutinous rice and glutinous rice, non-glutinous rice is transparent, and glutinous rice is milky white and opaque. Starch, the main component of rice, contains amylose and amylopectin which are polysaccharides. Glutinous rice mainly contains amylopec...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
CPCA23L1/1802A23L7/165A23L3/36
Inventor 朴惠英韩贵贞吕洙焕崔惠先白盛烈申东仙
Owner REPUBLIC OF KOREA (MANAGEMENT RURAL DEV ADMINISTRATION)
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