KIM, HYUN MANKR,김현만,CHO, NAM CHULKR,조남철,CHUNG, IN SUNKR,정인선,JIN, CHONG UNKR,진종언
申请号：
KR1020120141759
公开号：
KR1020140074429A
申请日:
2012.12.07
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to Korean traditional cookies containing glutinous rice as a main material and a method for preparing the same, wherein the method comprises the steps of: sufficiently soaking glutinous rice in water at a weight ratio of 1:10 of the glutinous rice and the water while the glutinous rice is stored for 10-15 days at a water temperature of 8-12°C mixing 100 parts by weight of a glutinous rice powder, which is obtained by putting out the soaked and fermented glutinous rice, drying the glutinous rice to have a moisture content of 35-40%, and pulverizing the glutinous rice, with 3-5 parts by weight of a soybean powder, and then kneading the mixture using 4-5 parts by weight of soju and 45-50 parts by weight of the soaking water of the glutinous rice, that is, an enzyme fermentation liquid punching a glutinous rice cake, which is obtained by steaming the glutinous dough, according to the conventional method, followed by spreading and cutting into rice dumplings having a predetermined size, and then leaving the rice dumplings at a refrigeration temperature in a sealed state for a predetermine period of time taking out the sealed and stored rice dumplings and drying the rice dumplings to have a predetermined moisture content using a hot air blower, followed by puffing for 4-5 minutes in an electric oven and taking out the puffed rice dumplings from the oven, followed by instant dipping in an oligosaccharide solution of 90°C and coating with crumbs such as popped rice.COPYRIGHT KIPO 2014본 발명은 찹쌀과 물을 1:10의 중량비로하여 찹쌀이 충분히침지되게 하되, 8도C∼12도Cdml 수온으로 10∼15 일간 보관하는 단계와 불려지고 발효된 찹쌀을 건져내서 수분함량 35%∼40%로 건조하여 분쇄한 찰쌀가루 100중량부와 대두분 3∼5 중량부를 고르게 혼합한 다음 소주 4∼5 중량부와 상기한 찹쌀을 치지하였던 뜸물인 효소발효액 45∼50 중량부의 혼합물로 반죽하는 단계와 상기한 찹쌀반죽을 증자한 인절미를 종래의 방법으로 꽈리치기를 한후 펼쳐서 일정한 크기로 절단한 반대기로 만들어 냉장온도에서 밀봉한 상태로 일정시간 방치하는 단계와 미봉하여 보관된 반대기를 꺼내서 열풍기로 일정한 수분함량을 갖도록 건조하여 전기오븐내에 넣고 4!5 부간 팽화시키는 단계 및 오븐에서 팽화된 반대기를 꺼내서 90도C의 올리고당용액에 순간적으로 담갔다가 건져서 튀밥 등 고물을 입히는 단계를 포함하여 이루어지는 찹쌀을 주재료로하여
