How to make oven rice cake

Abstract

A "method for manufacturing oven-baked glutinous rice cake" is disclosed. This can be achieved by the method for manufacturing oven-baked glutinous rice cake according to the present invention. The method for manufacturing oven-baked glutinous rice cake according to the present invention comprises the steps of: soaking glutinous rice, draining the water, adding salt, and grinding it once; preparing chestnuts, dried pumpkin slices, dried apple slices, and peas, and preparing the chestnuts, dried pumpkin slices, and dried apple slices by soaking them in sugar water and removing the water; preparing dried blueberries by soaking them in red bean wine and then washing them; and preparing glutinous rice flour by adding baking powder and baking soda and sifting it once. In addition, it is desirable to include the steps of adding glutinous rice flour and milk to a bowl and mixing them; adding peas and chestnuts to the mixed dough and mixing them, and pouring the dough into a greased dough mold; and baking it in an oven for 40 minutes to complete the oven-baked glutinous rice cake.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing oven-baked rice cake, and more specifically, to oven-baked rice cake with a novel texture in which the outside is crispy and the inside is moist by baking using an oven. Background Technology

[0002] Yeongyangchal-tteok is one of Korea's traditional rice cakes, made by using glutinous rice as the main ingredient and adding various nutritious ingredients. This rice cake is characterized by its savory and chewy texture, and is rich in nutrition as it contains various nuts and dried fruits.

[0003] However, since nutritious glutinous rice cake is made by steaming, it has a limited texture that is only moist and chewy.

[0004] In addition, conventional nutritious glutinous rice cakes are made by mixing rice flour and various ingredients into a mold and steaming them all at once. Since they are steamed for the same amount of time regardless of the type of ingredients, fruit ingredients such as dried apples or blueberries become overcooked, resulting in the loss of their unique shape and taste. Prior art literature

[0005] Reference 1. Korean Intellectual Property Office, Registered Patent No. 10-0921751, "Nutritional glutinous rice cake containing milk and nuts and method of manufacturing the same" Reference 2. Korean Intellectual Property Office, Published Patent No. 10-2017-0049301, "Method of manufacturing nutritious glutinous rice cake containing sweet persimmon powder and nutritious glutinous rice cake manufactured thereby" The problem to be solved

[0006] The present invention aims to solve the aforementioned problem by providing a method for manufacturing oven-baked glutinous rice cake that can produce a new texture of oven-baked glutinous rice cake, which is crispy on the outside and moist on the inside, by baking it in an oven.

[0007] Another objective of the present invention is to provide a method for manufacturing oven-baked glutinous rice cakes that allows fillings with different cooking times to be differentially placed into the dough according to their cooking times. means of solving the problem

[0008] The above-described objective of the present invention can be achieved by a method for manufacturing oven-baked glutinous rice cake. The method for manufacturing oven-baked glutinous rice cake of the present invention comprises the steps of: soaking glutinous rice, draining the water, adding salt, and grinding it once; preparing chestnuts, dried pumpkin slices, dried apple slices, and peas, and preparing the chestnuts, dried pumpkin slices, and dried apple slices by soaking them in sugar water and removing the water; preparing dried blueberries by soaking them in red bean wine and then washing them; and preparing glutinous rice flour by adding baking powder and baking soda and sifting it once.

[0009] In addition, it is desirable to include the steps of adding glutinous rice flour and milk to a bowl and mixing them; adding peas and chestnuts to the mixed dough and mixing them, and pouring the dough into a greased dough mold; and baking it in an oven for 40 minutes to complete the oven-baked glutinous rice cake. Effects of the invention

[0010] The oven-baked glutinous rice cake manufacturing method according to the present invention ensures that the top and bottom surfaces of the oven-baked glutinous rice cake are baked by heat to maintain a crispy state, while the interior maintains a moist texture.

[0011] In addition, fillings with different cooking speeds, such as chestnuts, peas, black beans, dried pumpkin, and dried apple radish slices, are differentially introduced into the dough using a rice cake injector during the baking of the rice cake in the oven, according to the cooking speed of the filling, so that they cook properly and maintain their shape and taste. As a result, the taster can enjoy the taste of various fillings, the chewy texture of the glutinous rice cake, and the savory taste of the crispy surface of the rice cake all at once. Brief explanation of the drawing

[0012] FIG. 1 is a drawing illustrating an example of oven-baked glutinous rice cake produced by the method for producing oven-baked glutinous rice cake of the present invention, and FIG. 2 is a perspective view illustrating the configuration of a dough mold assembly used in the oven-baked glutinous rice cake manufacturing method of the present invention, and FIGS. 3 and FIGS. 4 are cross-sectional examples illustrating the oven-baked rice cake manufacturing process of the present invention step by step. Specific details for implementing the invention

[0013] Hereinafter, the present invention will be described in detail with reference to preferred embodiments of the invention and the accompanying drawings, under the premise that identical reference numerals in the drawings refer to identical components.

[0014] When a component is described as "comprising" another component in the detailed description of the invention or the claims, this shall not be interpreted as being limited to being composed solely of said component unless specifically stated otherwise, but shall be understood as potentially including additional components.

[0015] FIG. 1 is a drawing illustrating an example of oven-baked rice cake produced by the oven-baked rice cake manufacturing method according to the present invention.

[0016] The oven-baked glutinous rice cake according to the present invention is manufactured by baking it in an oven rather than steaming it using a steamer. Accordingly, compared to nutritious glutinous rice cakes made by steaming, the oven-baked glutinous rice cake can have a crispy exterior and a moist interior as the moisture on the surface evaporates during baking. In addition, it has the advantage of providing a nutty flavor when chewing the baked surface and offering a variety of textures when chewed together with the moist interior.

[0017] In addition, the various fillings included inside are added to the dough differentially at precise timings according to the cooking time, which has the advantage of maintaining the shape, taste, and texture of the fillings.

[0018] The oven-baked glutinous rice cake manufacturing method according to the present invention is manufactured by mixing glutinous rice with various ingredients to make a dough, and baking the dough in an oven. To this end, wet glutinous rice flour, dried pumpkin slices, dried blueberries, black beans, peas, chestnuts, dried apple slices, candied ginger, milk, sugar, salt, baking powder, and wine or grape juice are prepared.

[0019] Prepare 750g of glutinous rice flour, 50g of dried pumpkin, 70g of dried blueberries, 50g of black beans, 60g of peas, 100g of chestnuts, 30g of dried apple and radish slices, 50g of candied ginger, 350ml of milk, 30g of sugar, 20g of salt, 30g of baking powder, and 200ml of wine or grape juice.

[0020] Soak the glutinous rice for 5 to 6 hours, drain the water for 30 minutes, add salt, and grind it once. Soak the chestnuts, dried pumpkin slices, and dried apple radish slices in sugar water, and squeeze out the excess water from the dried pumpkin slices and dried apple radish slices. Soak the dried blueberries in red wine or grape juice, then wash them and prepare them.

[0021] Add baking powder and baking soda to the glutinous rice flour and sift it once. Add the sifted glutinous rice flour and the specified amount of milk to a bowl and mix to make a dough. Add chestnuts, peas, and black beans to the dough in the bowl and mix together.

[0022] The reason only chestnuts and peas are used is that chestnuts, peas, and black beans take longer to cook than dried apple and radish slices, dried blueberries, and candied ginger. Place the dough mixed with chestnuts and peas into a dough mold greased on the inner walls, and decorate the surface of the dough by sprinkling peas on it. Then, place it in an oven preheated to 180°C and bake to make oven-baked rice cake.

[0023] Here, FIG. 2 is a drawing illustrating the configuration of a dough mold assembly (100) used in the oven-baked glutinous rice cake manufacturing process of the present invention. The dough mold assembly (100) includes a dough mold (110) that receives dough, and a filling injector (120) that is inserted into the dough mold (110) to be baked in an oven and injects the filling into the dough.

[0024] The dough mold (110) supports the dough by placing it into an oven with the dough inside so that the dough can be baked by heat. Additionally, the dough mold (110) supports the dough filling injector (120) so that it can be inserted inside, allowing different types of dough fillings with different cooking speeds to be inserted differentially at different times into the dough being baked in the oven.

[0025] Here, the filling refers to chestnuts, dried pumpkin slices, dried apple slices, dried blueberries, peas, and black beans that are mixed into the dough made by mixing glutinous rice flour and milk.

[0026] The dough mold (110) includes a mold body (111) that receives dough (A) and a cover film (113) that covers the outer wall surface of the mold body (111). The mold body (111) is formed in the shape of a container that can receive dough. The upper part of the mold body (111) is formed open and the lower part is provided closed.

[0027] A plurality of injector insertion holes (111a) are formed on the wall surface of the mold body (111). As shown in FIG. 3 (b), the injector insertion holes (111a) form a path through which a rice cake paste injector (120) can be inserted into the mold body (111) containing the rice cake paste (A). The injector insertion holes (111a) are provided to have an inner diameter corresponding to the outer diameter of the rice cake paste injector (120) so that the rice cake paste (A) is not discharged to the outside by the movement of the rice cake paste injector (120) entering and exiting through the injector insertion holes (111a).

[0028] The cover film (113) covers the outer wall surface of the mold body (111) in a way that allows it to be opened and closed, thereby blocking the injector insertion hole (111a) so that the dough (A) is not discharged to the outside through the injector insertion hole (111a). The cover film (113) is provided in the form of a thin film, with the upper end fixedly connected to the upper end of the mold body (111) and the lower end provided in a free end form so that it can rotate up and down. At this time, a weight (113a) is provided at the lower end of the cover film (113) so that the cover film (113) is sagging downward and maintained in a state where it is covered in close contact with the outer wall surface of the mold body (111).

[0029] The cover film (113) is provided with a material that can maintain the state of covering the outer wall surface of the mold body (111) without deforming even under high temperature heat applied inside the oven. For this purpose, it is preferable that the cover film (113) be provided with a PTFE film (Polytetrafluoroethylene Film). Generally, PTFE film (Polytetrafluoroethylene Film) is known as 'Teflon', and this film is chemically stable and can maintain excellent heat resistance and non-stick properties even at high temperatures of 260°C or higher.

[0030] It is preferable that the weight (113a) be made of a metal material whose physical properties do not change even in a high-temperature environment.

[0031] The rice cake filling injector (120) is inserted through from the outside to the inside of the rice cake dough mold (110) and directly injects the rice cake filling into the inside of the rice cake dough (A) which is baked by the heat (H1, H2) of the oven. The rice cake filling injector (120) is provided in the form of a tube having a certain length as shown in FIGS. 2 and FIGS. 3 (a) and includes an injector body (120a) that is inserted into the inside of the rice cake dough (A) through an injector insertion hole (111a), and a piston (127) that is received inside the injector body (120a), is pressurized by an external force, moves back and forth along the longitudinal direction of the injector body (120a), and discharges the rice cake filling received inside the injector body (120a) into the rice cake dough (A).

[0032] The injector body (120a) includes an upper jaw (121) and a lower jaw (123) arranged symmetrically in the upper and lower directions to accommodate a rice cake inside, a pivot shaft (125) that is coupled through the rear of the upper jaw (121) and the lower jaw (123) to support the upper jaw (121) and the lower jaw (123) so that they can spread apart or close together, and an elastic member (126) coupled to the pivot shaft (125) to elastically support the upper jaw (121) and the lower jaw (123).

[0033] The upper jaw (121) and the lower jaw (123) are provided in the form of a tube with a semicircular cross-section and are joined to face each other. The upper jaw (121) and the lower jaw (123) are provided with a length such that when inserted into the mold body (111) through the injector insertion hole (111a), they can be inserted to the central area of ​​the mold body (111). By doing so, the filling can be inserted into the desired location of the oven-baked rice cake through the injector insertion hole (111a) formed in various directions of the rice cake dough mold (110).

[0034] The front of the upper jaw (121) and the lower jaw (123) is formed such that the outer diameter gradually decreases. As a result, the tip of the injector body (120a) is formed sharply so that the injector body (120a) can easily move to the center area by piercing through the dough (A) through the injector insertion hole (111a).

[0035] At the rear of the upper jaw (121) and the lower jaw (123), an upper pressure wing (121a) and a lower pressure wing (123a) are provided, which are extended in the upward and downward directions, respectively. As shown in FIG. 4 (a), the upper pressure wing (121a) and the lower pressure wing (123a) are held and pressed by a user's hand to cause the upper jaw (121) and the lower jaw (123) to spread upward and downward.

[0036] The upper jaw (121) and the lower jaw (123) are provided so as to overlap each other by a certain area in the central region, and when the upper pressure wing (121a) and the lower pressure wing (123a) are not pressurized, the interior is provided in the shape of a tube with a circular cross-section so that the rice cake filling can be stably accommodated.

[0037] On the rear upper surface of the upper jaw (121), a small input hole (121b) is formed to insert the filling into the injector body (120a). Through the small input hole (121b), the filling, such as dried apple radish, dried blueberries, and candied ginger, can be inserted into the injector body (120a).

[0038] Here, if the outer diameter of the injector body (120a) is large, a hole may be made inside the dough (A), so it is preferable to provide the outer diameter to be as small as possible, not exceeding the size of a pea.

[0039] As shown in FIG. 2, the pivot shaft (125) is inserted through both rear sides of the upper jaw (121) and the lower jaw (123) to support the upper jaw (121) and the lower jaw (123) so that they can open up and close up. An elastic member (126), such as a spring, is coupled to the upper and lower parts of the pivot shaft (125). When the pressure applied to the upper pressure wing (121a) and the lower pressure wing (123a) by the user is released, the upper pressure wing (121a) and the lower pressure wing (123a) return to their initial positions by the elastic force of the elastic member (126), causing the upper jaw (121) and the lower jaw (123) to close up.

[0040] The piston (127) is inserted into the injector body (120a) and moves forward along the longitudinal direction of the injector body (120a) by the pressure applied by the user, and the filling contained inside is discharged to the outside of the injector body (120a) and placed inside the dough (A).

[0041] The piston (127) is provided in the form of a rod having a certain length as shown in (b) of FIG. 3, and a pressure plate (127a) for pressing the rice cake filling is provided at the front end of the piston (127), and a handle (127b) for pressing with the user's hand is provided at the rear end.

[0042] The process of manufacturing oven-baked rice cake using a dough mold assembly (100) having such a configuration is explained with reference to FIGS. 1 to 5.

[0043] As explained earlier, rice cake dough is made by mixing glutinous rice flour with milk, and adding peas and chestnuts, which take the longest to cook.

[0044] The user applies sesame oil or olive oil to the inner wall of the dough mold (110) so that the oven-baked rice cake can be easily separated from the dough mold (110) after it is finished. The user pours the dough (A) contained in the bowl into the dough mold (110) as shown in FIG. 3 (a). Peas (B) and chestnuts (C) are mixed inside the dough (A).

[0045] The outer wall surface of the dough mold (110) is covered by a cover film (113) to prevent the dough (A) from being discharged through the injector insertion hole (111a).

[0046] The dough mold (110) is placed in an oven preheated to 180°C. Heat (H1, H2) is applied from the top and bottom of the oven, and the dough (A) is baked. While the dough (A) is being baked in the first stage, the operator puts dried pumpkin (D) into the injector body (120a) through the small input hole (121b) of the dough injector (120).

[0047] After 20 minutes of oven operation, the user opens the oven door and removes the dough mold (110) to the outside. Then, the cover film (113) on one side of the dough mold (110) is lifted, and the injector body (120a) is inserted into the mold body (111) through the injector insertion hole (111a) as shown in FIG. 3 (b).

[0048] When the injector body (120a) is inserted into the desired position, as shown in FIG. 4 (a), the user presses the upper pressure wing (121a) and the lower pressure wing (123a) at the rear of the injector body (120a) to cause the front of the upper jaw (121) and the lower jaw (123) to spread up and down.

[0049] With the upper jaw (121) and lower jaw (123) open, the user presses the handle (127b) of the piston (127) forward so that the dried pumpkin slices (D) inside are inserted into the dough (A') that has been baked once. At the same time, the user pulls the injector body (120a) backward so that the dried pumpkin slices (D) discharged from the injector body (120a) can be evenly distributed over the entire area.

[0050] As shown in FIG. 4(b), when the rice cake injector (120) is discharged to the outside, the dried pumpkin slices (D) can be evenly distributed inside the rice cake dough (A') that has been baked in the first stage.

[0051] The dough mold (110) in which the dried pumpkin slices (D) are placed in the dough (A) is then placed back into the oven, and the dough (A) is baked by heat.

[0052] After baking for an additional 10 minutes, the user takes the dough mold (110) out again and inserts the dried apple radish into the dough (A) in the same way as before.

[0053] Then, bake for an additional 5 minutes, and then add dried blueberries in the same way and bake for another 5 minutes, for a total of 40 minutes to complete the oven-baked rice cake.

[0054] FIG. 1 is an illustrative diagram showing an example of oven-baked glutinous rice cake according to the present invention. As illustrated, the oven-baked glutinous rice cake maintains a crispy state on its upper and lower surfaces by being baked by heat, while maintaining a moist texture inside. Additionally, chestnuts, peas, black beans, dried pumpkin slices, and dried apple radish slices are added to the dough in varying amounts according to the cooking speed, allowing them to cook properly while maintaining their shape and taste. This has the effect of allowing the taster to enjoy the taste of various fillings, the chewy texture of the glutinous rice cake, and the savory taste of the crispy surface together.

[0055] Here, in one embodiment of the present invention, dried blueberries, dried pumpkin slices, and dried apple slices were given as examples, but in addition to these, various fillings that can be added to the rice cake dough can be added differentially according to the cooking speed to complete the oven-baked glutinous rice cake.

[0056] As described above, the oven-baked glutinous rice cake manufacturing method according to the present invention ensures that the upper and lower surfaces of the oven-baked glutinous rice cake are baked by heat to maintain a crispy state, while the interior maintains a moist texture.

[0057] In addition, fillings with different cooking speeds, such as chestnuts, peas, black beans, dried pumpkin, and dried apple radish slices, are differentially introduced into the dough using a rice cake injector during the baking of the rice cake in the oven, according to the cooking speed of the filling, so that they cook properly and maintain their shape and taste. As a result, the taster can enjoy the taste of various fillings, the chewy texture of the glutinous rice cake, and the savory taste of the crispy surface of the rice cake all at once.

[0058] The technical concept of the present invention has been examined through the above examples.

[0059] It is obvious that a person skilled in the art to which the present invention pertains can make various modifications or changes to the embodiments described above from the description of the present invention. Furthermore, it is obvious that a person skilled in the art to which the present invention pertains can make various modifications including the technical concept according to the present invention from the description of the present invention, even if not explicitly illustrated or described, and such modifications still fall within the scope of the rights of the present invention. The embodiments described above with reference to the accompanying drawings are described for the purpose of explaining the present invention, and the scope of the rights of the present invention is not limited to these embodiments. Explanation of the symbols

[0060] 100 : Rice cake dough mold assembly 110 : Rice cake dough mold 111 : Frame body 111a : Injector insertion port 113 : Cover film 113a : Weight 120 : Tteokso injector 120a : Injector body 121 : Upper jaw 121a : Upper pressurizing wing 121b : Small input hole 123 : Lower jaw 123a : Lower pressurizing wing 125 : Rotation axis 126 : Elastic member 127 : Piston 127a : Pressure plate 127b : Handle A: Rice cake dough B : Peas C : Night D : Dried pumpkin

Claims

Claim 1 A step of soaking glutinous rice, draining the water, adding salt, and grinding it once; a step of preparing chestnuts, dried pumpkin slices, dried apple radish slices, and peas, and preparing the chestnuts, dried pumpkin slices, and dried apple radish slices by soaking them in sugar water and removing the water; a step of preparing dried blueberries by soaking them in wine and then washing them; a step of preparing glutinous rice flour by adding baking powder and baking soda and sifting it once; a step of putting glutinous rice flour and milk into a bowl and mixing them; a step of adding peas and chestnuts to the mixed dough and mixing, and pouring the dough into a greased rice cake mold (110); a step of placing the rice cake mold (110) in an oven and baking for 20 minutes; a step of attaching a rice cake filling injector (120) to the rice cake mold (110) after 20 minutes and adding the dried pumpkin slices to the dough inside the rice cake mold (110); and 10 minutes after adding the dried pumpkin slices A method for manufacturing oven-baked glutinous rice cake, comprising: a step of, after elapsed, attaching a rice cake filling injector (120) to the rice cake dough mold (110) to add dried apple radish to the rice cake dough inside the rice cake dough mold (110); and, after 5 minutes have elapsed since adding the dried apple radish, attaching a rice cake filling injector (120) to the rice cake dough mold (110) to add dried blueberries to the rice cake dough inside the rice cake dough mold (110) and baking for another 5 minutes to complete the oven-baked glutinous rice cake. Claim 2 delete Claim 3 In claim 1, the dough mold (110) comprises: a dough mold (110) having an injector insertion hole (111a) formed on a wall surface; and a cover film (113) coupled to the outer wall surface of the dough mold (110) to cover the injector insertion hole (111a) so as to be openable and closable, and the dough filling injector (120) comprises: an upper jaw (121) and a lower jaw (123) arranged facing each other, having a cross-section that is semicircular and has an outer diameter that gradually decreases toward the tip; a pivot shaft (125) coupled through the rear end of the upper jaw (121) and the lower jaw (123) to support the upper jaw (121) and the lower jaw (123) so as to spread apart or close together; and a dough filling contained therein, configured to be able to move back and forth along the longitudinal direction inside the upper jaw (121) and the lower jaw (123). A method for making oven-baked rice cakes characterized by including a piston (127) that pressurizes the dough to be discharged into the dough.

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