이조우;김명희;I, JO U;이정완; JO U;I;GIM, MYEONG HUI;LEE, JUNG WAN
发明人:
I, JO U,이조우,GIM, MYEONG HUI,김명희,LEE, JUNG WAN,이정완,I, JO UKR,GIM, MYEONG HUIKR,LEE, JUNG WANKR
申请号：
KR1020150023420
公开号：
KR1020160101299A
申请日:
2015.02.16
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to chocolate rice cake and a manufacturing method thereof comprising the following steps: adding bay salt to nonglutinous rice soaked in water for 2 to 4 hours and primarily pulverizing the soaked nonglutinous rice to 1 to 2 mm size by using a pulverizer； putting cocoa powder in the primarily pulverized rice flour and secondarily pulverizing a mixture to 0.3 to 0.5 mm size by the pulverizer； adding purified water to the secondarily pulverized rice flour and thirdly pulverizing the mixture to 0.1 to 0.2 mm size by the pulverizer； putting and uniformly spreading, in a steamer, a half of rice cake flour where sugar is added to the rice flour which is the thirdly pulverized rice flour passing a sieve of 0.2 mm, and putting, in the steamer, the other half of the rice cake flour having chocolate chips spread thereon by a constant interval and cocoa powder added thereto to steam the same； and cutting and packing the steamed rice cake into constant sizes. According to the present invention, the chocolate rice cake comprises: 64 to 67% of nonglutinous rice； 11 to 14% of chocolate chips； 1 to 2% of cocoa powder； 0.5 to 1.5% of bay salt； 6 to 10% of sugar； and 10 to 13% of water. According to the present invention, aging of starch is suppressed in chocolate rice cake, a delicate taste of chocolate and rice cake is provided, and also microbial contamination is suppressed even in a long storage period.물에 2∼4시간 침지한 멥쌀에 천일염을 혼합하여 분쇄기로 1∼2mm 크기로 1차분쇄하는 단계와, 1차분쇄된 쌀가루에 코코아분말을 넣고 분쇄기로 0.3∼0.5mm 크기로 2차분쇄하는 단계와, 2차분쇄된 쌀가루에 정제수를 혼합하여 분쇄기로 0.1∼0.2mm 크기로 3차분쇄하는 단계와, 3차분쇄된 쌀가루를 0.2mm 채로 쳐 통과한 쌀가루에 설탕을 섞은 시루떡쌀의 절반을 시루에 담아 골고루 펼치고, 그 위에 쵸코칩을 일정한 간격으로 펼쳐 넣은 후, 코코아분말을 섞은 시루떡쌀의 절반을 시루에 담아 증자하는 단계와, 증자한 떡을 일정한 크기로 성형 및 포장하는 단계로 구성된다. 본 발명의 쵸코케익떡은 멥쌀 64∼67%, 쵸코칩 11∼14%, 코코아분말 1∼2%, 천일염 0.5∼1.5%, 설탕 6∼10%, 수분 10∼13%로 구성된다.본 발명의 쵸코케익떡은 전분의 노화현상이 억제되어 쵸코렛과 떡의 오묘한 맛을 제공하며, 또한 장기간 보관해도 미생물의 오염이 억제된다.
