HAN, SEUNG CHULKR,한승철,KIM, TAE WOOKR,김태우,KIM, IL JOKR,김일조
申请号：
KR1020120138265
公开号：
KR1020140070147A
申请日:
2012.11.30
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
Disclosed is a non-hardenable glutinous rice cake which is not hardened at room temperature for a long time by adding the egg white in a step of preparing a glutinous rice cake base. A method for making a non-hardenable glutinous rice cake according to the present invention, comprises the steps of: (a) preparing glutinous rice by soaking glutinous rice in water and then removing moisture therefrom (b) preparing a glutinous rice flour by adding salt to the glutinous rice of which the moisture is removed, followed by pulverizing (c) preparing a glutinous rice base by adding, based on 100 parts by weight of the pulverized glutinous rice flour, 16-20 parts by weight of sugar, 3.5-4.2 parts by weight of trehalous, 0.6-1.2 parts by weight of a whole milk powder, 0.6-1.2 parts by weight of licorice, 0.6-1.2 parts by weight of mirim, 1.5-1.8 parts by weight of ester, and 13-17 parts by weight of oligosaccharide, followed by punching and mixing (d) preparing a glutinous rice cake by putting a bean jam for the glutinous rice cake in the prepared glutinous rice cake, followed by molding and (e) packaging the glutinous rice cake which is completely molded, followed by release.COPYRIGHT KIPO 2014찹쌀떡 베이스 제조 단계에서 난백(卵白)을 첨가함으로써 상온에서 오랜 시간 굳지 않는 찹쌀떡에 대해서 개시한다.본 발명에 따른 굳지 않는 찹쌀떡 제조 방법은 (a) 찹쌀을 물에 불린 후, 물기를 제거하는 찹쌀 준비 단계 (b) 상기 물기를 제거한 찹쌀에 소금을 첨가한 후 분쇄하여 찹쌀가루를 제조하는 단계 (c) 상기 분쇄된 찹쌀가루 100 중량부에 대하여, 설탕 16 ~ 20 중량부, 트레하(trehalous) 3.5 ~ 4.2 중량부, 전지분유 0.6 ~ 1.2 중량부, 감초 0.6 ~ 1.2 중량부, 미림 0.6 ~ 1.2 중량부, 에스텔(ester) 1.5 ~ 1.8 중량부 및 올리고당 13 ~ 17 중량부를 첨가한 후, 펀칭 및 혼합하여 찹쌀떡 베이스를 제조하는 단계 (d) 상기 혼합된 찹쌀떡 베이스에 찹쌀떡 소(bean jam)를 넣고 성형하여 찹쌀떡을 제조하는 단계 및 (e) 상기 성형이 완료된 찹쌀떡을 포장한 후 출고하는 단계를 포함하는 것을 특징으로 한다.
