LTD.;CHONG-UP CITY;WONKWANG UNIVERSITY CENTER FOR INDUSTRY-ACADEMY COOPERATION;SANYOUNG AGRICULTURAL ASSOCIATION CORPORATION CO.;SANYOUNG AGRICULTURAL ASSOCIATION CORPORATION CO., LTD.;JEONBUK BIOINDUSTRY DEVELOPMENT INSTITUTE
发明人:
HUH, BUK GU,허북구,PARK, YUN JUM,박윤점,BANG, GI HWAN,방기환,HAN, SO CHUN,한소천,OH, SU HYUN,오수현,HWANG, BO RA,황보라
申请号：
KR1020170088881
公开号：
KR1019268240000B1
申请日:
2017.07.13
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for manufacturing rice cake and, specifically, to a method for manufacturing maple rice cake, with improved quality, capable of manufacturing rice cake with improved flavor, improved food texture, and an improved antiaging function. According to the present invention, the method for manufacturing maple rice cake includes: (a) an immersion and drainage step of immersing nonglutinous rice in water and draining the nonglutinous rice； (b) a first grinding step of adding salt to the nonglutinous rice passing through the immersion and drainage step and grinding the nonglutinous rice； (c) an Arabic gum adding step of adding Arabic gum to the nonglutinous rice powder which is ground and mixing the same； (d) an additive mixing step of adding painted maple sap, a pigment, draft beer, a maple syrup, tumeric powder, and a banana to the nonglutinous rice powder passing through the Arabic gum adding step and mixing the same； (e) a second grinding step of grinding a mixture generated by the additive mixing step； (f) a sap adding step of adding the painted maple sap into the mixture passing through the second grinding step； (g) a steaming step of steaming the mixture passing through the sap adding step； (h) a skin preparing step of forming a skin, using dough generated by the steaming step； and (i) a rice cake forming step of forming the rice cake by covering adzuki bean dregs formed of adzuki bean and the maple syrup with the skin.본 발명은 떡 제조 방법에 관한 것으로, 더욱 상세하게는 향, 식감 및 노화억제기능이 향상된 떡을 제조할 수 있는 품질이 향상된 단풍 떡 제조 방법에 관한 것이다. 이러한 본 발명은 (a) 수세한 멥쌀을 수침하고 물을 빼는 수침 및 물빼기 단계와； (b) 상기 수침 및 물빼기 단계를 거친 멥쌀에 소금을 첨가한 후 분쇄하는 1차 분쇄 단계와； (c) 상기 분쇄된 멥쌀 가루에 아라비아 검을 첨가하여 혼합하는 아라비아 검 첨가 단계와； (d) 상기 아라비아 검 첨가 단계를 거친 멥쌀 가루에 고로쇠 수액, 색소, 생맥주, 메이플 시럽, 울금 분말, 바나나를 첨가하여 혼합하는 첨가물 혼합 단계와； (e) 상기 첨가물 혼합 단계에서 생성된 혼합물을 분쇄하는 2차 분쇄 단계와； (f) 상기 2차 분쇄 단계를 거친 혼합물에 고로쇠 수액을 첨가하는 수액 첨가 단계와； (g) 상기 수액 첨가 단계를 거친 혼합물을 찌는 찜 단계와； (h) 상기 찜 단계에 따라 생성된 반죽을 통해 피를 만드는 피 준비 단계 및； (i) 팥과 메이플 시
