INDUSTRY-ACADEMY COOPERATION CORPS OF SUNCHON NATIONAL UNIVERSITY;순천대학교 산학협력단
发明人:
KIM, HYE KYUNG,김혜경,CHOI, OK JA,최옥자,JUNG, HEE NAM,정희남,KIM, HYE KYUNGKR,CHOI, OK JAKR,JUNG, HEE NAMKR
申请号：
KR1020140022418
公开号：
KR1020150101495A
申请日:
2014.02.26
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a premix for manufacturing steamed rice cake, and a method for manufacturing the steamed rice cake using the same. The premix for manufacturing the steamed rice-cake, according to the present invention, comprises: 90 to 100 parts by weight of rice powder； 1 to 10 parts by weight of nuruk, which is a Korean rice-wine starter； 25 to 35 parts by weight of sugar； 1 to 2 parts by weight of salt； and 1 to 3 parts by weight of dried yeast. The method for manufacturing the steamed rice cake using the premix comprises the following steps: (a) manufacturing rice powder by immersing washed rice in water, removing water and then grinding the washed rice, and drying the ground rice； (b) manufacturing a steamed rice cake premix by adding rice-wine starter, sugar, salt, dried yeast to the ground rice powder； (c) manufacturing dough by adding water to the steamed rice cake premix and mixing the same； (d) fermenting the dough； and (e) heating the fermented dough. When manufacturing steamed rice cake by using the premix for manufacturing the steamed rice cake, steamed rice cake having a temporal economic efficiency and excellent quality and sensuality can be manufactured, compared to a conventional method for manufacturing steamed rice cake.본 발명은 증편 제조용 프리믹스 및 이를 이용한 증편 제조방법에 관한 것으로, 본 발명에 따른 증편 제조용 프리믹스는 쌀가루 90~100 중량부, 누룩 1~10 중량부, 설탕 25~35 중량부, 소금 1~2 중량부 및 건효모 1~3 중량부를 포함하며, 상기 프리믹스를 이용한 증편의 제조방법은, (a) 세척한 쌀을 물에 침지한 후, 물기를 제거하고 분쇄한 후 건조하여 쌀가루를 제조하는 단계； (b) 분쇄된 쌀가루에 누룩, 설탕, 소금, 건효모를 첨가하여 증편 프리믹스를 제조하는 단계； (c) 증편 프리믹스에 물을 첨가하고 혼합하여 반죽을 제조하는 단계； (d) 반죽을 발효시키는 단계； 및 (e) 발효된 반죽을 가열하는 단계를 포함한다. 본 발명에 따른 증편 제조용 프리믹스를 이용하여 증편을 제조할 경우, 종래 증편 제조방법에 비해 시간적 경제적 효율이 우수하고 관능성 및 품질이 우수한 증편을 용이하게 제조할 수 있는 효과가 있다.
