Rice cake used for cooking and replacing meal replacement hamburger, sandwich, hot dog cooking packet and triangular laver steamed stuffed bun

Abstract

The invention relates to a cooked rice cake using hamburgers, sandwich, hot dogs and laver triangularis to replace meals and a manufacturing method of the cooked rice cake, the rice cake has important value in use in various foods because the rice cake not only enables the Korean traditional food rice cake to be more closely related to our daily life, but also enables the rice cake to be used in various foods. In addition, western-style food such as hamburgers, sandwich and the like can be developed into own food and globalized. The making method provided by the invention is more chewy than bread, is more fluffy than rice, and can be used for producing the rice cake which can be stored for a long time, so that the rice cake which can replace bread or rice in various foods can be made, and the rice cake is a fermented food which is free of gluten and natural leavening; the food is especially suitable for children and old people with relatively weak digestive system functions due to no digestion problem. You may take advantage of the useful effects of the ingredients contained in the preparation, e.g., from consumption of perilla oil.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing cooking rice cakes for hamburgers, sandwiches, hot dogs and triangular gimbap. Background Art

[0002] The dictionary definition of Korean cuisine is food that is unique to Korea, but more broadly it can be defined as food that reflects the characteristics of Korean culture in addition to its uniqueness and history.

[0003] The characteristic of food culture is that it is easily accessible in daily life. Many countries in the world have made large-scale efforts to globalize food and food culture from the perspective of national brand management or industry.

[0004] Therefore, the use of rice cakes in various foods has great value because it can be used in many ways by making rice cakes, which are traditional Korean foods that are more closely related to daily life, and by developing Western foods such as hamburgers and sandwiches into our own food and globalizing them.

[0005] With the modernization of industry, the increase of national income, the improvement of living standards and the entry of women into society, our lifestyles and eating habits are showing a trend of pursuing convenience and simplicity.

[0006] At the same time, the sales rate of convenient foods that do not require special time or effort is growing rapidly, and the number of people who use bread or sandwiches instead of bread is increasing rapidly.

[0007] Following this trend, many convenience foods currently on the market are made of bread, and typical Western flavors such as hamburgers and sandwiches are not enough to satisfy Koreans.

[0008] On the other hand, rice cake is one of our traditional foods and has been used as a meal substitute since ancient times, similar to hamburgers and sandwiches, as a processed food prepared in Korea.

[0009] Nian Gao refers to food made by steaming or powdering non-glutinous rice, glutinous rice or other grains.

[0010] Rice cakes are generally made with rice as the main ingredient, but potato starch or other grains are also used, and various auxiliary ingredients are added to enhance the flavor and appearance. Grain flours are cooked in a variety of ways, such as steaming, boiling, oil-roasting or steaming.

[0011] The above rice cakes are excellent in terms of preference and health promotion, but due to industrialization leading to mass production of food, the development of processed food and ready-to-eat food, rice cakes have gradually declined in our diet.

[0012] Therefore, some people try to use rice cakes to replace the food portion that constitutes bread or rice.

[0013] However, in the case of rice wine and yeast used for fermentation to make mochi fluffy, the aroma still remains, which has a great influence on palatability, and when mochi is used instead of bread, such as in hamburger or sandwich buns, there is a problem that mochi easily becomes hard, and in the case of non-hardened mochi, chemical additives are involved to prevent this. Summary of the Invention

[0014] Problems to be solved by the invention

[0015] The present inventors recognized the problems of the prior art and completed the present invention by confirming that, when rice cakes are produced by a specific production method, they can replace bread or rice in various foods by solving the problems of the prior art.

[0016] The present invention relates to a method for preparing rice cake using rice flour as a main component by natural fermentation, the method comprising the following steps:

[0017] S1) placing 1000 weight of rice flour, 150 to 200 weight of butter, 150 to 300 weight of natural fermentation material, 5 to 10 weight of salt, 100 to 150 weight of sugar, and 100 to 130 weight of water into a container and mixing;

[0018] S2) primary fermentation of the mixture at a relative humidity of 75% to 80% and 20 to 23° C. for 13 to 17 hours;

[0019] S3) placing the primary fermentation in a mold and performing secondary fermentation at a relative humidity of 80 to 85% and 35 to 40° C. for 50 to 70 minutes;

[0020] S4) steaming for secondary fermentation; and

[0021] S5) coating the cooked secondary fermentation surface.

[0022] The present invention relates to a method for producing rice cake with rice flour as main component by adopting a natural fermentation method, and the preparation method comprises the following steps:

[0023] S1-1) adding and mixing 80 to 120 weight of oranges, 80 to 120 weight of apples, 350 to 450 weight of water, and 40 to 55 weight of sugar into a container, and aging at a temperature of 24 to 26° C. for 84 to 108 hours to prepare a fermentation soup;

[0024] S1-2) mixing 100 parts of glutinous rice flour, 100 parts of water, and 100 parts of fermentation liquid, and fermenting at a temperature of 19-21° C. for 18-30 hours;

[0025] S1-3) mixing 200 parts of glutinous rice flour and 100 parts of water into the mixture fermented in step S-2, and fermenting at a temperature of 24 to 26° C. for 18 to 30 hours; and

[0026] S1-4) 400 parts of glutinous rice flour and 400 parts of water are mixed into the mixture fermented in step S-3, and fermented at a temperature of 25° C. for 18 to 30 hours.

[0027] The invention relates to a method for manufacturing rice cakes by using rice flour as a main component and adopting a natural fermentation method, wherein the coating in step S4 is performed using a mixture of olive oil, butter and olein.

[0028] The invention relates to a method for manufacturing rice cakes using natural fermentation as the main component of oil essence, wherein the essence is sesame oil, perilla oil or sesame oil.

[0029] The invention relates to a method for preparing rice cakes by using rice flour as a main component and adopting a natural fermentation method, wherein the rice cakes contain one or more additives selected from nuts or grains.

[0030] The present invention relates to rice cakes manufactured by the manufacturing method.

[0031] Means used to solve problems

[0032] This will be explained in detail below. All combinations of the various elements disclosed in the present invention belong to the scope of protection of the present invention. In addition, it cannot be said that the scope of protection of the present invention is limited by the following specific description.

[0033] In addition, unless otherwise defined in the present specification, all terms used in the present specification should be understood to have the same meaning as commonly understood by persons having ordinary knowledge in the technical field to which the present invention belongs.

[0034] Furthermore, an expression in the singular includes an expression in the plural unless they are obviously different from each other in the context.

[0035] Terms such as first and second may be used in this specification to distinguish or describe one component from another, but the component should not be narrowly interpreted as the above terms. For example, within the scope of the present invention, the first component can be named the second component, and vice versa.

[0036] In addition, the word "degree" combined with a number in this specification means degrees Celsius (°C) and can be used interchangeably with "°C" (for example, "100 degrees" and "100°C" are used interchangeably).

[0037] The present invention provides a method for preparing rice cakes by a natural fermentation method using rice flour as a main component. The preparation method comprises the following steps:

[0038] S1) placing 1000 weight of rice flour, 150 to 200 weight of butter, 150 to 300 weight of natural fermentation material, 5 to 10 weight of salt, 100 to 150 weight of sugar, and 100 to 130 weight of water into a container and mixing;

[0039] S2) primary fermentation of the mixture at a relative humidity of 75% to 80% and 20 to 23° C. for 13 to 17 hours;

[0040] S3) placing the primary fermentation in a mold and performing secondary fermentation at a relative humidity of 80 to 85% and 35 to 40° C. for 50 to 70 minutes;

[0041] S4) steaming for secondary fermentation; and

[0042] S5) coating the cooked secondary fermentation surface.

[0043] In the manufacturing method of the present invention, in step S1, 1000 parts by weight of rice flour, 150 to 200 parts by weight of butter, 150 to 300 parts by weight of natural fermentation substances, 5 to 10 parts by weight of salt, 100 to 150 parts by weight of sugar and 100 to 130 parts by weight of water are put into a container and mixed. More specifically, 1000 parts by weight of rice flour, 175 parts by weight of butter, 220 parts by weight of natural fermentation substances, 7 parts by weight of salt, 125 parts by weight of sugar and 115 parts by weight of water can be put into a container and mixed.

[0044] In the present invention, in step S1, rice flour can be used as spicy rice.

[0045] In the present invention, spicy rice is harvested from buckwheat and is translucent and shiny, while sticky rice is harvested from glutinous rice and is white and opaque. Spicy rice and sticky rice differ in their amylose and amylopectin content.

[0046] The amount of salt and sugar input and mixed in the S1 step is not only important for taste, but may also be important for proper fermentation using natural fermentation substances.

[0047] The rice flour used in step S1 may desirably have an average particle thickness of 10 to 20 meshes, preferably 15 meshes. If the particles are smaller than the above range, the rice cake may become hard, and if the particles are large, it may be difficult to properly form an air layer.

[0048] The invention adopts natural fermentation substances for fermentation to improve the aroma, texture and palatability of the rice cake.

[0049] The rice cake prepared by the manufacturing method of the present invention has appropriate physical properties and can be used as a cooked rice cake to replace the cooked rice cake of hamburgers, sandwiches, hot dogs and triangular gimbap for meal replacement, so it may be appropriate to manufacture it by a specific manufacturing method to have optimal physical properties.

[0050] In the present invention, the naturally fermented variety can be prepared by a method comprising the following steps:

[0051] S1-1) adding and mixing 80 to 120 weight of oranges, 80 to 120 weight of apples, 350 to 450 weight of water, and 40 to 55 weight of sugar into a container, and aging at a temperature of 24 to 26° C. for 84 to 108 hours to prepare a fermentation soup;

[0052] S1-2) mixing 100 parts of glutinous rice flour, 100 parts of water, and 100 parts of fermentation liquid, and fermenting at a temperature of 19-21° C. for 18-30 hours;

[0053] S1-3) mixing 200 parts of glutinous rice flour and 100 parts of water into the mixture fermented in step S-2, and fermenting at a temperature of 24 to 26° C. for 18 to 30 hours; and

[0054] S1-4) 400 parts of glutinous rice flour and 400 parts of water are mixed into the mixture fermented in step S-3, and fermented at a temperature of 24 to 26° C. for 18 to 30 hours.

[0055] In the present invention, step S1-1 is a step of preparing a fermentation liquid for use in the stage of producing a natural fermentation substance.

[0056] The fermentation liquid may be prepared with oranges and apples, and according to an embodiment of the present invention, the oranges and apples may be mixed in a weight ratio of 1:1, but is not limited thereto.

[0057] In addition, it can be cut into appropriate sizes to prepare fermented soups of oranges and apples.

[0058] In step S1-1, 80 to 120 weight of oranges, 80 to 120 weight of apples, 350 to 450 weight of water, and 40 to 55 weight of sugar may be added and mixed.

[0059] According to an embodiment of the present invention, in step S1, 80-120 weight of apples, 350-450 weight of water, and 40-55 weight of sugar may be added, and 100 weight of 100 oranges may be mixed, but the invention is not limited thereto.

[0060] According to an embodiment of the present invention, in step S1 , the weight of the orange 100 may include the weight of the apple 100, the weight of the water 400, and the weight of the sugar 48, but is not limited thereto.

[0061] The S1-1 stage may be performed at a temperature of 24 to 26° C. for 84 to 108 hours, preferably 96 hours, but not limited thereto.

[0062] In the present invention, steps S1-2 to S1-4 are steps of repeatedly performing fermentation.

[0063] Steps S1-2 to S1-4 are performed sequentially and continuously, and the temperature and time of each step as well as the content in each step are important for obtaining the desired effect of the present invention, that is, obtaining rice cakes with optimal physical properties, which can replace bread or rice, such as hamburgers, sandwiches, hot dogs, triangular seaweed buns, etc., due to their excellent aroma, texture and palatability.

[0064] In step S1-2, glutinous rice flour and water may be added to step S1-1 of 100 weight parts of glutinous rice flour and 100 weight parts of water for 80-120 weight parts of oranges.

[0065] According to an embodiment of the present invention, glutinous rice flour and water may be injected into the S1-1 stage of 100 parts by weight of glutinous rice flour and 100 parts by weight of water.

[0066] During the fermentation process of steps S1-3 and S1-4, the added amount of rice flour and water was twice the input amount in the previous step.

[0067] Furthermore, the S1-2 step is performed at a temperature of 19 to 21° C. for 18 to 30 hours, the S-2 step is performed at a temperature of 24 to 26° C. for 18 to 30 hours, and the S-3 step is performed at a temperature of 24 to 26° C. for 18 to 30 hours.

[0068] According to an embodiment of the present invention, step S1-2 is performed at a temperature of 20° C. for 24 hours, step S-2 is performed at a temperature of 25° C. for 24 hours, and step S-3 can be performed at a temperature of 25° C. for 24 hours, but is not limited thereto.

[0069] The fermentation broth prepared through steps S1-1 to S1-4 is applied to the fermentation process of the subsequent steps S2 and S3.

[0070] The manufacturing method of the present invention involves a two-step fermentation process.

[0071] The primary fermentation in the S2 stage may be performed at a relative humidity of 75 to 80% and 20 to 23° C. for 13 to 17 hours, preferably 15 hours, but is not limited thereto.

[0072] The secondary fermentation in the S3 stage can be carried out at, but is not limited to, a relative humidity of 80 to 85% and a temperature of 35 to 40° C. for 50 to 70 minutes, preferably 60 minutes.

[0073] The fermentation in steps S2 and S3 can form a sufficient air layer on the rice cake, making it chewy instead of sticky, and further enhance the flavor through fermentation. In particular, under certain conditions, for the present invention, the rice cake can have more suitable physical properties for use as a cooked rice cake to replace the cooked rice in hamburgers, sandwiches, hot dogs and rice balls to make rice balls.

[0074] If the relative humidity is not appropriate during the fermentation stage, the inside of the rice cake may become hard through the surface layer or air layer, or fermentation may not proceed smoothly.

[0075] Since the manufacturing method of the present invention uses a relatively small amount of water compared to the amount of water typically used to make rice cakes to obtain appropriate physical properties, maintaining humidity and temperature during the fermentation process can be very important.

[0076] In the present invention, step S4 is the step for steaming the secondary fermentation product. At this stage, it may be desirable to use a slanted steam oven. If steam is only coming from the bottom or the top, the rice cake or its ingredients may not be cooked in time. Steam is generated by boiling water, preferably at least 100°C, and applying a steam pressure of preferably 1 to 1.5 bar to allow for proper formation of an air layer.

[0077] In the present invention, step S5 is a step of coating the surface of the secondary fermentation. Step S5 can prevent moisture from flying out of the rice cake and prevent the rice cake from being easily hardened, while also playing the role of having the benefits of various useful ingredients contained in the coating material.

[0078] The coating in step S5 of the present invention can be carried out using a mixture of olive oil, butter and olein.

[0079] According to an embodiment of the present invention, the olive oil, butter and oil essence used in the paint can be mixed in a volume ratio of 1:1:3-1, preferably in a volume ratio of 1:1:3, but not limited thereto.

[0080] The oil essence suggested by the present invention can be sesame oil, perilla oil or sesame oil, but is not limited thereto.

[0081] According to an embodiment of the present invention, the essential oil may be perilla oil, but is not limited to perilla oil.

[0082] Perilla oil, made from perilla seeds, is a representative food that contributes to a healthy lifestyle. Perilla is a unique crop cultivated by our ancestors and has been used in a variety of foods, such as various herbal remedies, bibimbap, stir-fries, and soups. It offers excellent health benefits, as it can be used for both medicinal purposes and as an edible.

[0083] Perilla oil is rich in unsaturated fatty acids and is also known as a treasure trove of Omega 3. On the contrary, unsaturated fatty acids have a good effect on preventing vascular diseases by clearing turbid blood vessels. Eating a spoonful of perilla oil every day can not only strengthen blood vessels, but also excrete toxins from the body and prevent constipation.

[0084] Perilla oil also helps improve anemia and relieve dizziness by boosting blood circulation and promoting blood production. It also contains rosmarinic acid, which has anti-cancer and anti-inflammatory properties. Furthermore, the linoleic acid in perilla oil helps improve rough skin and treat issues like dark spots and freckles. Furthermore, it's rich in vitamin A, which is beneficial for eye health and skin, and contains a high amount of vitamin D, which is beneficial for osteoporosis and maintaining immunity. Taking one tablespoon of perilla oil in the morning on an empty stomach is said to lower bad cholesterol and help prevent dementia.

[0085] In the present invention, the rice cake may contain additives of nuts or grains.

[0086] The nuts may be, but are not limited to, chestnuts, walnuts, peanuts, almonds, pine nuts, ginkgo nuts, pistachios, cashews, hazelnuts, pecans, macadamia nuts, or combinations thereof.

[0087] The grains may be, but are not limited to, beans, glutinous rice, black rice, sesame, or a combination thereof.

[0088] In the present invention, the rice cake prepared by the manufacturing method can be used to replace bread or rice in various foods.

[0089] For example, foods containing alternative bread or rice may include hamburgers, sandwiches, hot dogs, rice balls, etc., and may specifically replace the rice in a hamburger bun, sandwich bun, hot dog cooked bun, or rice ball, but is not limited to.

[0090] The invention provides a rice cake prepared by a preparation method.

[0091] Unless otherwise specified, details related to the rice cake produced by the present invention are the same as those described in the above-mentioned production method.

[0092] Effects of the Invention

[0093] By utilizing the manufacturing method of the present invention, rice cakes that are chewier than bread and fluffier than rice can be manufactured and can be kept for a long time, thereby enabling rice cakes to replace bread or rice in various foods.

[0094] In addition, it is a gluten-free and naturally fermented food with no digestive problems, so it is especially beneficial for children and the elderly whose digestive systems are relatively weak.

[0095] In addition, the useful effects of the materials included in the production method of the present invention, for example, the useful advantages of using perilla oil, can be taken.

[0096] Effects obtainable from the embodiments are not limited to the above-mentioned effects, and other effects not mentioned can be clearly derived and understood by a person having common knowledge in this technical field from the following detailed description. DETAILED DESCRIPTION

[0097] The present invention is described in more detail by way of examples. However, these examples are intended to illustrate the present invention, and the scope of the present invention is not limited by these examples. In addition, unless otherwise expressly stated, each component or function may be considered optional. Each component or function may be performed in a form not combined with any other component or function. In addition, some components and / or features may be combined into various embodiments. Certain configurations or features of a given embodiment may be included in another embodiment, or may be interchangeable with the corresponding configuration or features of another embodiment. In addition, terms not clearly defined in this specification should be understood to have the meaning commonly used in the technical field to which the present invention belongs.

[0098] example

[0099] (1) Production of natural fermentation products

[0100] In a sterile container, chop 100 grams of oranges and 100 grams of apples, add 400 grams of water and 48 grams of sugar, seal the container, open it periodically, and age it at 25°C for 4 days while injecting air to prepare the fermentation liquid.

[0101] Then, in a sterile container, 100 grams of glutinous rice flour, 100 grams of water and 100 grams of fermentation liquid were mixed and fermented at a temperature of 20°C for one day.

[0102] Then, put 200 grams of glutinous rice flour and 200 grams of water into a sterile container and ferment at 25°C for one day.

[0103] Then, 400 g of glutinous rice flour and 400 g of water were added to a sterile container and fermented at 25°C for one day.

[0104] Finally, 800 g of glutinous rice flour and 800 g of water were placed in a sterilized container and fermented at 25° C. for one day to prepare natural fermented seeds.

[0105] (2) Rice cake making

[0106] Combine 1000 parts spicy rice flour, about 175 parts butter, about 220 parts naturally fermented seeds, about 7 parts salt, about 125 parts sugar, and about 115 parts water in a container.

[0107] The mixture is then first fermented at 75 to 80% relative humidity, 20 to 23°C for about 15 hours.

[0108] Then, the primary fermentation is placed in a mold and a secondary fermentation is carried out at a relative humidity of 80 to 85% and 35 to 40°C for 1 hour.

[0109] Then, the secondary fermentation is steamed for 50 minutes using a tilted steam oven.

[0110] Afterwards, the surface of the steamed secondary fermented product is carefully coated with a mixture of olive oil, butter, and perilla oil in a volume ratio of 1:1:3 to complete the mochi.

[0111] Comparative Examples

[0112] Combine 1000 parts spicy rice flour, 220 parts yeast, 7 parts salt, 125 parts sugar, and 115 parts water in a container.

[0113] The mixture was then fermented primarily at a relative humidity of 75 to 80% and a temperature of 20 to 23°C for 9 hours.

[0114] Then, the primary fermentation is placed in a mold and a secondary fermentation is carried out at a relative humidity of 80 to 85% and 35 to 40°C for 50 to 70 minutes.

[0115] Afterwards, carefully apply a mixture of olive oil, butter, and perilla oil on the surface of the secondary fermentation product in a volume ratio of 1:1:3.

[0116] Then, the coated fermented product was steamed for 50 minutes using an inclined steam oven to prepare rice cakes.

[0117] Experimental Examples

[0118] The purpose of the present invention is to evaluate whether rice cakes prepared by the manufacturing method can replace bread or rice.

[0119] To evaluate whether using bread as a substitute, rice cakes the same size as hamburger buns were made, and rice cakes similar to regular hamburger buns were made with hamburger patties and vegetables.

[0120] In addition, to evaluate whether to replace rice, fillings and seaweed were used to make it similar to the triangular gimbap sold in convenience stores.

[0121] A blind test was conducted to evaluate the aroma, texture, and palatability using a 5-point scale, and the average score was given to 10 people. The results related to hamburgers are shown in Table 1, and the results related to rice balls are shown in Table 2. The evaluation criteria are as follows.

[0122] <Evaluation Criteria>

[0123] 5 points: Very good compared to existing products

[0124] 4 points: Good compared to existing products.

[0125] 3 points: Similar to existing products

[0126] 2 points: Not as good as existing products.

[0127] 1 point: Very poor compared to existing products.

[0128]

Table 1

[0129] fragrant Taste Hobby Example 4.5 4 4.2 Comparative Example 4 2.3 2.5

[0130]

Table 2

[0131] fragrant Taste Hobby Example 4.5 4.2 4.2 Comparative Example 4 3.5 3.5

[0132] As shown in the table above, hamburgers and triangular gimbap made using the rice cakes prepared using the present invention's manufacturing method received high scores in terms of aroma, texture, and mouthfeel. This confirms that the rice cakes prepared using the present invention's manufacturing method can be used as a substitute for bread or rice.

[0133] The various embodiments described above may be embodied in other specific forms as long as they do not deviate from their technical ideas and basic features. Therefore, the above detailed explanation should not be interpreted as being restrictive in all aspects, but should be regarded as illustrative. The scope of the various embodiments must be determined by a reasonable interpretation of the appended claims, and any changes within the equivalence of the various embodiments are included in the scope of the various embodiments. In addition, claims that do not have an explicit reference relationship in the patent claims can be combined to form one embodiment, or they can be incorporated as new claims through post-application amendments.

Claims

1. A method for making rice cake using a natural fermentation method with rice flour as the main ingredient, wherein: The method comprises the following steps: S1) placing 1000 weight of rice flour, 150 to 200 weight of butter, 150 to 300 weight of natural fermentation material, 5 to 10 weight of salt, 100 to 150 weight of sugar, and 100 to 130 weight of water into a container and mixing; S2) primary fermentation of the mixture at a relative humidity of 75% to 80% and 20 to 23° C. for 13 to 17 hours; S3) placing the primary fermentation in a mold and performing secondary fermentation at a relative humidity of 80 to 85% and 35 to 40° C. for 50 to 70 minutes; S4) steaming for secondary fermentation; and S5) coating the cooked secondary fermentation surface.

2. The method for making rice cake using natural fermentation method with rice flour as main ingredient according to claim 1, wherein: The naturally fermented type is prepared by a method comprising the following steps: S1-1) adding and mixing 80 to 120 weight of oranges, 80 to 120 weight of apples, 350 to 450 weight of water, and 40 to 55 weight of sugar into a container, and aging at a temperature of 24 to 26° C. for 84 to 108 hours to prepare a fermentation soup; S1-2) mixing 100 parts of glutinous rice flour, 100 parts of water, and 100 parts of fermentation liquid, and fermenting at a temperature of 19-21° C. for 18-30 hours; S1-3) mixing 200 parts of glutinous rice flour and 100 parts of water into the mixture fermented in step S-2, and fermenting at a temperature of 24 to 26° C. for 18 to 30 hours; and S1-4) 400 parts of glutinous rice flour and 400 parts of water are mixed into the mixture fermented in step S-3, and fermented at a temperature of 24 to 26° C. for 18 to 30 hours.

3. The method for making rice cake using natural fermentation method with rice flour as main ingredient according to claim 1, wherein: The coating in step S4 is performed using a mixture of olive oil, butter and olein.

4. The method for making rice cake using natural fermentation method with rice flour as main ingredient according to claim 1, wherein: The main ingredients of olein are sesame oil, perilla oil or sesame oil and rice flour.

5. The method for making rice cake using natural fermentation method with rice flour as main ingredient according to claim 1, wherein: The method includes one or more additives selected from nuts or grains.