INDUSTRIAL EDUCATION COOPERATION ORGANIZATION; DAEGU HEALTH COLLEGE
发明人:
KIM, DUCK HEE,김덕희,KIM, KWANG OK,김광옥
申请号：
KR1020110142124
公开号：
KR1020130074199A
申请日:
2011.12.26
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of retrogradation-inhibited is provided to prevent retrogradation of rice cake, improve storage characteristic and enable mass production and long-term distribution.CONSTITUTION: Grains are put in water, and the water is removed. The grains in which water is removed are pulverized and kneaded by adding water. The 8-12 weight% of tapioca is added in the grain dough. The grain dough is boiled and cooled. The 5-9% of maltodextrine is sprayed on the rice cake. The rice cake is stored at -75 to -65°C. The grains are at least one selected from a group which consists of nonglutinous rice, glutinous rice, barley, oat, mill, sorghum, corn, bean, mung bean, adlay, millet, hog milet, adzuki bean and buckwheat. The additive content of the water is 7-12 weight % based on the grains.COPYRIGHT KIPO 2013본 발명은 노화가 억제된 떡 및 그 제조방법에 관한 것이다. 본 발명은 곡물 반죽 시 타피오카의 첨가, 떡 제조 이후 말토덱스트린의 분무 및 보관 온도를 조절함으로써 노화가 억제된 떡을 제조하는 방법을 제공하며, 이를 통해 떡의 저장성이 향상되어 대량 생산 및 장기 유통이 가능하다.
