KIM, HAE YOONKR,김해윤,KIM, DO WANKR,김도완,BAEK, JEONG KYUKR,백정규
申请号：
KR1020140194517
公开号：
KR1020160081159A
申请日:
2014.12.31
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to instant lotus root rice-cake soup and a method for preparing the instant lotus root rice-cake soup. A method for preparing instant lotus root rice-cake soup according to the present invention has an effect of easily supplementing the lack of nutrients, and has excellent effects that values of rice-cake soup in nutritional, functional, and qualitative aspects are improved, and the utilization of rice is also capable of being maximized by preparing lotus root rod shaped rice cake evaluating color degree, physical properties, and a sensory test of the lotus root rod shaped rice cake preparing instant lotus root rice-cake soup evaluating a sensory test of the instant lotus root rice-cake soup and including lotus roots in rice flour as a result of the sensory test evaluation, thereby preparing the lotus root rice cake. A method for preparing instant lotus root rice-cake soup according to the present invention comprises: a step of preparing rod shaped rice cake to which lotus root powder is added a step of adding a beef leg bone extract, and freeze-drying the beef leg bone extract-added material to prepare a seasoning and a step of mixing cut rod shaped rice cake obtained in the lotus root rod shaped rice cake preparing step with the freeze-dried seasoning, adding water to the mixture, and heating the water-added mixture.COPYRIGHT KIPO 2016본 발명은 즉석 연근 떡국 및 그 제조방법에 관한 것으로 연근 가래떡을 제조하고 연근 가래떡의 색도, 물성, 관능검사를 평가한 다음 즉석 연근 떡국을 제조하고 관능검사를 평가한 결과 쌀가루에 연근을 포함하여 연근떡을 제조함으로써 부족하기 쉬운 영양소를 보충할 수 있는 효과가 있으며, 영양, 기능 및 품질 측면에서 떡국떡의 가치를 높이고 쌀의 이용도도 극대화할 수 있는 뛰어난 효과가 있다.
