KR20240022685A - Method for producing not-hardened rice cake using sikhye - Google Patents

Abstract

Provided is a manufacturing method of a rice cake which does not harden by using Sikhye (sweet rice drink). The method for manufacturing the non-hardening rice cake using Sikhye comprises: a first step of soaking grains in water, drying the grains, adding salt to the grains, and primarily pulverizing the grains; a second step of secondarily pulverizing the primarily pulverized grains; a third step of adding Sikhye, water, and sugars to the secondarily pulverized grains, kneading the mixture, and thirdly pulverizing the mixture to form a dough; a fourth step of steaming the dough; a fifth step of punching the steamed dough; and a sixth step of molding the punched dough.

Description

Method for manufacturing rice cake that does not harden using sikhye {METHOD FOR PRODUCING NOT-HARDENED RICE CAKE USING SIKHYE}

The present invention relates to a method for manufacturing non-hardening rice cakes using sikhye, and more specifically, to a method for manufacturing non-hardening rice cakes using sikhye, which can effectively prevent hardening of rice cakes by suppressing the aging of starch through sikhye. will be.

Rice cake is a food that is kneaded or cooked by adding salt and sugar to grain powder and is one of Korea's traditional starchy foods. Depending on the method of making rice cake, it can be divided into jeungbyeong (steamed rice cake) such as Baekseolgi and pyeon, dobyeong (beating rice cake) such as injeolmi and kkultteok, genetic rice cakes such as bukkumi and bingtteok, and dumplings such as danja and saealsim. It is divided into boiled rice cake). Rice cake, which is an indispensable part of Korean rites of passage and holiday events, is a big part of our dietary culture. Recently, the rice cake-related market is expanding into various forms such as rice cake cakes and cafe-type rice cake specialty stores, making it a new food industry field. It is attracting attention.

However, when rice cakes are stored and distributed over a certain period of time, retrogradation of hardened starch occurs, resulting in quality deterioration such as hardening of texture, deterioration of digestibility and taste. Specifically, starch, which makes up most of the rice cake, is composed of amylose and amylopectin, and when heated to a certain temperature during the process of making rice cake, the starch particles swell and enter a gelatinized state in which crystallinity is lost. do. When such rice cakes are stored in the refrigerator or at room temperature, the gelatinized starch molecules combine with each other through hydrogen bonds, forming a partially crystalline structure, and as the moisture evaporates, the rice cakes harden. Accordingly, since rice cakes must be consumed within a few days after production, there are many restrictions on distribution.

To this end, various studies are being conducted to maintain the quality of rice cakes during storage and distribution, such as prior art 1 (Korea registered patent No. 10-2239630) and prior art 2 (Korean registered patent No. 10-2270379). , Food additives such as trehalose, surfactants, and emulsifiers are mainly used, making it difficult to meet the high preference of consumers who prefer natural ingredients. In addition, in order to prevent the hardening of rice cakes, processes such as gelatinizing grain powder at high temperature and high pressure or rapidly freezing the dough have been proposed, but there are limits to practical use in the field due to increased manufacturing costs due to facility construction and complex processes. there is.

Accordingly, the present applicant has developed an effective method to prevent hardening of rice cakes by using natural materials in a simple process.

Republic of Korea Patent No. 10-2239630 Republic of Korea Patent Publication No. 10-2270379

In order to solve the above-mentioned problems, the present invention aims to provide a method for producing non-hardening rice cakes using sikhye, which can improve the preservation of rice cakes by suppressing hardening of rice cakes with natural ingredients without adding food additives. .

In addition, the present invention aims to provide a method of manufacturing non-hardening rice cakes using sikhye, which has the functionality of aiding digestion and improving bowel movement.

In order to achieve the above object, the present invention includes a first step of soaking grains in water, drying them, adding salt and primary pulverization, a second step of secondary pulverization of the primary pulverized product, and a second step of pulverizing the primary pulverized product. A third step of adding sikhye, water and sugar to the pulverized product and kneading it, followed by third pulverization to form a dough, a fourth step of increasing the dough, a fifth step of punching the increased dough, and It provides a method of manufacturing a non-hardening rice cake using sikhye, comprising a sixth step of molding the punched dough.

In one embodiment of the present invention, the third step is characterized by preparing 4 to 6 parts by weight of the Sikhye based on 100 parts by weight of the grain and adding it to the secondary pulverized product.

In one embodiment of the present invention, in the fifth step, punching is performed by adding a first anti-hardening agent to the steamed dough, and the first anti-hardening agent is indigestible maltodextrin, sweet pumpkin powder, and sweet potato powder. and oat powder.

In one embodiment of the present invention, the fifth step involves separating the sikhye rice grains from the sikhye, drying them to form sikhye rice grain powder, and adding the sikhye rice grain powder to the steamed dough and punching it. It is characterized by

In one embodiment of the present invention, the sikhye rice grain powder is added at a ratio of 1 to 3 parts by weight based on 100 parts by weight of the steamed dough.

The method of manufacturing rice cakes that do not harden using sikhye of the present invention can prevent the aging of the starch that makes up the rice cake by manufacturing rice cakes by adding sikhye, allowing the rice cakes to maintain their unique texture and taste for a long time. Accordingly, the storage capacity of rice cakes can be improved and the high preference of consumers can be satisfied.

In addition, the method of manufacturing a non-hardening rice cake using sikhye of the present invention can suppress evaporation of moisture contained in the dough during the punching process by separating some of the sikhye rice grains from sikhye, pulverizing them, and adding them during punching.

In addition, the method of manufacturing rice cakes that do not harden using sikhye of the present invention can improve the digestion and bowel movement of rice drinkers who consume rice cakes through the digestive enzymes contained in the added sikhye and the first anti-hardening agent containing dietary fiber. there is.

In addition, the method for producing non-hardening rice cakes using sikhye of the present invention can maintain the moisture content of the rice cakes for a long time by forming an oil film on the surface of the rice cakes through a second anti-hardening agent containing oil.

However, the effects of the invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

Figure 1 is a flow chart showing a method of manufacturing a non-hardening rice cake using sikhye according to an embodiment of the present invention.

Hereinafter, the method of manufacturing a non-hardening rice cake using sikhye according to the present invention will be described in detail with reference to preferred embodiments and drawings.

The present invention provides a method for manufacturing rice cakes that do not harden using sikhye.

Figure 1 is a flowchart showing a method of manufacturing a non-hardening rice cake using sikhye according to an embodiment of the present invention.

Referring to Figure 1, the method of manufacturing a non-hardening rice cake using sikhye includes a first step (S10) of soaking grains in water and drying them, adding salt and primary grinding, and the primary grinding product. A second step of secondary grinding (S20), kneading the secondary pulverized product by adding sikhye, water and sugar, and then performing third grinding to form a dough (S30), the kneading product It may include a fourth step of increasing the dough (S40), a fifth step of punching the increased dough (S50), and a sixth step of molding the punched dough (S60).

Referring to FIG. 1, S10 may be performed by immersing grains in water, drying them, adding salt, and performing primary grinding. In one embodiment, the grain may be one or more selected from non-glutinous rice, glutinous rice, barley, wheat, sorghum, mung beans, millet, millet, oats, corn, soybeans, mung beans, coix radish, red beans, and buckwheat. More specifically, in one embodiment, non-glutinous rice may be used as the grain.

The S10 may be performed to allow the grain to sufficiently absorb water by performing a water immersion process on the grain. This is to allow moisture and heat to easily penetrate into the interior of grains with low moisture content and hard texture in the steaming process described later, and may be intended to loosen the grain structure through immersion and increase gelatinization efficiency in the steaming process. In one embodiment, the soaking time of the grain in S10 may be 3 to 5 hours.

Afterwards, in S10, the soaked grains may be removed from the water and then dried to remove moisture. The drying may be performed for 30 to 50 minutes by a natural drying method using a tray, etc.

Then, after the immersion in S10, salt may be added to the dried grains to perform primary grinding. The salt can improve the taste of the final product, rice cake, and can increase the preservability of grains or dough made by grinding them during the manufacturing process by inhibiting the proliferation of microorganisms.

In one embodiment, the salt may be added in an amount of 0.5 to 1.5 parts by weight based on 100 parts by weight of the grain. If the salt is added in an amount of less than 0.5 per 100 parts by weight of the grain, it may be difficult to improve taste and preservation through the salt. In addition, if the salt is added in excess of 1.5 parts by weight based on 100 parts by weight of the grain, the effect of preventing hardening of the rice cake may be reduced by promoting moisture evaporation during the manufacturing process.

In addition, the first grinding of the salt-added grain in S10 can be performed using a conventional grinder for making rice cake dough. In one embodiment, the primary pulverization may be performed by pulverizing using a roll mill, and then finely sieving the primary pulverizing material using a sieve. Depending on the embodiment, the first pulverization may be performed one or more pulverization processes.

In S10, the grain can be converted into grain powder through the first grinding, and the particles can vary depending on the degree of grinding. Through the primary grinding, the degree of gelatinization of grains can be further improved in the steaming process described later.

Referring to FIG. 1, S20 may be secondary pulverization of the primary pulverized product. By secondary pulverizing the primary pulverized product in S20, rice cakes with more excellent taste and texture can be manufactured.

Depending on the embodiment, in S20, an appropriate amount of additional ingredients such as sweet pumpkin powder, mugwort powder, and beet juice may be added to impart color, taste, and nutritional components to the rice cake.

Referring to FIG. 1, S30 may be performed by kneading the secondary pulverized product by adding sikhye, water, and sugar, and then kneading it a third time to form a dough. In other words, the mixture of grains and salt added by soaking and drying in S10 may be pulverized twice, kneaded by adding sikhye, water, and sugar to the pulverized product, and then pulverized a third time.

The water may be added to easily mix the secondary pulverized product and the above-described additive materials and form a dough having a predetermined viscosity.

The saccharide may refer to an ingredient having a sugar component that exhibits a sweet taste. Specifically, for example, the sugar may be one or more selected from sugar, xylitol, erythritol, and other sugar alcohols, but is not limited thereto.

The sikhye generally refers to a fermented food made by fermenting rice in water containing malt made by sprouting barley seeds. Sikhye contains a large amount of fiber and can help digestion. In particular, the various digestive enzymes contained in malt are known to not only aid digestion but also help relieve hangovers and constipation.

In S30, the sikhye may be made using a commonly known sikhye production method. Specifically, in one embodiment, the sikhye is made by repeating the process of soaking malt in water and filtering the malt water several times, filtering the supernatant from removing sediment from the filtered malt water, and adding rice to it. It may be manufactured by fermenting at a certain temperature, boiling, and adding saccharides such as sugar, but is not limited to this.

In one embodiment of the present invention, in S30, the sikhye may be composed of sikhye liquid and sikhye rice grains, and the sikhye liquid and sikhye rice grains may be ground together and used. That is, the present invention can suppress the hydrogen bonding of starch, which is involved in the aging of rice cakes, by grinding and adding the gelatinized sikhye rice grains together with the sikhye liquid during the process of making sikhye, and the grain powder in the secondary pulverized product. It can also increase cohesion with. Accordingly, the rice cake produced by the method of manufacturing a non-hard rice cake using sikhye of the present invention can maintain its inherent softness even when stored at room temperature for a long time, and a rice cake with excellent texture can be manufactured.

In one embodiment of the present invention, the S30 may be prepared by preparing 4 to 6 parts by weight of the Sikhye based on 100 parts by weight of the grain and adding it to the secondary pulverized product. As described above, the present invention may be to prevent hardening of the rice cake through sikhye while adding sikhye to an appropriate range without affecting the inherent taste and physical properties of the rice cake.

In one embodiment, when less than 4 parts by weight of sikhye is added based on 100 parts by weight of grain, it may be difficult to effectively prevent hardening of rice cakes through sikhye. In addition, if more than 6 parts by weight of the sikhye is added per 100 parts by weight of the grain, the inherent taste of sikhye may become stronger, which may affect the flavor of the rice cake, and the texture of the rice cake may deteriorate as the physical properties of the rice cake become soggy. there is.

In S30, sikhye, water, and sugar may be added to the secondary pulverized product to knead the dough, and then placed in a grinder such as a mill to perform tertiary pulverization. Specifically, in one embodiment, the tertiary grinding may be performed using a conventional grinder for making rice cake dough.

Referring to Figure 1, S40 may be to increase the dough.

Specifically, the steaming may refer to a process of cooking the dough by steaming it with steam. Through the steaming, the starch in the dough is gelatinized, and during the gelatinization process, various components such as dextrin, free sugar, and free amino acid are leached, thereby improving the taste and flavor of the rice cake. The steaming process in S40 can be performed using a regular steamer or steamer.

In one embodiment, S40 may be performed at 70 to 100°C for 7 to 15 minutes. In S40, when the dough is steamed at a temperature below 70°C or for a time of less than 7 minutes, the dough is not steamed uniformly and the starch is not sufficiently gelatinized, so the taste and flavor of the rice cake is not effectively realized. It may not be possible. In addition, when the dough is steamed at a temperature exceeding 100°C or steamed for a time exceeding 15 minutes in S40, it is difficult to realize the chewy texture of the rice cake, and the dough must be molded into the desired shape in the molding process described later. This can be difficult to do.

In one embodiment of the present invention, the dough steamed in S40 may be cooled at 50 to 70° C. for 10 to 15 minutes, and then a punching process described later may be performed.

In one embodiment, when the dough steamed in S40 is cooled at a temperature of less than 50° C., the surface of the steamed dough hardens during the cooling process, making punching difficult, and the quality of the rice cake may deteriorate. there is. In addition, when cooling the dough increased in S40 above 70°C, cooling does not occur and the increased dough sticks to the punching machine, making the process difficult, and forming bubbles through punching in the dough effectively. It may not come true.

In one embodiment, when the steamed dough is cooled for less than 10 minutes in S40, the punching process described later is performed without being sufficiently cooled, and the anti-hardening effect of the rice cake may be reduced. In addition, if the steamed dough is cooled in S40 for a time exceeding 15 minutes, the dough may cool during the cooling process, thereby lowering the efficiency of the punching process.

Referring to Figure 1, S50 may be punching the increased dough. The punching refers to a process of hitting the steamed dough, and any conventional punching machine for making rice cakes can be used. By punching the increased dough in S50, a large number of fine bubbles can be formed in the dough, and the viscosity of the punched dough increases, making the final product, rice cake, chewy. In addition, through the punching, the amylopectins contained in the steamed dough become more entangled with each other, thereby suppressing starch aging, thus preventing hardening of the rice cake.

In one embodiment, the steamed dough may be punched for about 4 to 8 minutes in S50. If the time for punching the steamed dough in S50 is less than 4 minutes, the effect of increasing the viscosity of the rice cake through punching, improving the texture, and preventing hardening of the rice cake may not be properly implemented. In addition, if the time for punching the increased dough in S50 exceeds 8 minutes, the texture of the increased dough becomes tough, resulting in a decrease in the quality of the final product, rice cake, and it may be difficult to easily perform the molding process described later. . More specifically, it may be desirable to perform punching in S50 for 6 minutes.

In one embodiment of the present invention, the S50 may be performed by adding a first anti-hardening agent to the steamed dough, and the first anti-hardening agent is indigestible maltodextrin, sweet pumpkin powder, and sweet potato powder. and oat powder. That is, the first anti-hardening agent may be added during punching in S50.

Specifically, the first anti-hardening agent may be a natural material containing dietary fiber. In general, dietary fiber refers to an indigestible polymer fiber component that is not decomposed by the body's digestive enzymes and is distributed in the cell walls of food cells and the skin of plant seeds.

In particular, the indigestible maltodextrin is known as a functional raw material for health functional foods. Maltodextrin obtained by heating corn starch is enzymatically decomposed with α-amylase and amyloglucosidase and purified, and the indigestible components are fractionated for human consumption. It may be derived from natural materials that are suitable for.

In other words, the present invention can suppress starch aging by increasing the moisture retention capacity of rice cake by adding the first anti-hardening agent, which is a dietary fiber material, during punching. Additionally, the present invention can improve the functionality of rice cakes through dietary fiber, which can help improve intestinal peristalsis and control body weight.

In one embodiment of the present invention, the first anti-hardening agent may be prepared at a ratio of 1.2 to 1.6 parts by weight based on 100 parts by weight of the steamed dough and added to the steamed dough. That is, the first hardening inhibitor is used to prevent hardening of the rice cake through the first hardening inhibitor and to allow the unique taste and texture of the first hardening inhibitor to harmonize with the grains and Sikhye contained in the steamed dough. It may be added in an appropriate amount.

In one embodiment, when the first curing inhibitor is added in an amount of less than 1.2 parts by weight based on 100 parts by weight of the steamed dough, hardening of the rice cake through the first curing inhibitor may not be effectively inhibited. In addition, when the first curing inhibitor is added in excess of 1.6 parts by weight based on 100 parts by weight of the steamed dough, the unique taste and texture of the first curing inhibitor affects the final product, rice cake, thereby causing the unique flavor of the rice cake. may deteriorate.

In one embodiment of the present invention, the S50 may be performed by separating the sikhye rice grains from the sikhye, drying them to form sikhye rice grain powder, and adding the sikhye rice grain powder to the steamed dough and punching. In other words, the present invention is to separate some of the sikhye rice grains from the sikhye added in the second step to produce sikhye rice grain powder, and to add the prepared sikhye rice grain powder during punching as a material to prevent hardening of the rice cake. .

Specifically, in one embodiment, the sikhye rice grains separated from the sikhye may be dried using a typical food dryer, and may be manufactured into sikhye rice grain powder through a known powdering process.

The sikhye rice grains may be in a gelatinized state as the rice is fermented and heated together with malt during the manufacturing process of the sikhye rice grains. Accordingly, the present invention powders Sikhye rice grains in a gelatinized state and adds them during punching, thereby improving the quality and preservation of rice cakes by more effectively inhibiting the hydrogen bonding of starch, which is involved in the aging of rice cakes.

In one embodiment of the present invention, the S50 may be adding the sikhye rice grain powder at a ratio of 1 to 3 parts by weight based on 100 parts by weight of the steamed dough. That is, the present invention maintains the inherent taste and flavor of the rice cake formed from the steamed dough by adding the sikhye rice grain powder in an appropriate amount during punching, while appropriately implementing the effect of preventing hardening of the rice cake through the sikhye rice grain powder. You can.

In one embodiment, when less than 1 part by weight of the sikhye rice grain powder is added to 100 parts by weight of the steamed dough, the sikhye rice grain powder is not added sufficiently, so that the effect of preventing the hardening of the rice cake through the sikhye rice grain powder is not added. It may not be fully implemented. In addition, if more than 3 parts by weight of Sikhye rice grain powder is added to 100 parts by weight of the steamed dough, a foreign body sensation may be created in the final rice cake formed due to the large amount of Sikhye rice grain powder added.

Referring to FIG. 1, S60 may be for molding the punched dough. In other words, S60 may be made into a rice cake by molding the dough punched in S50 into a desired shape. The molding process of S60 can use all conventional molding machines for rice cake manufacturing.

In one embodiment of the present invention, when performing S60, a second anti-hardening agent may be further added to the punched dough. In one embodiment, the second anti-hardening agent may include one or more of soybean oil, canola oil, sunflower seed oil, coconut oil, and butter.

Specifically, in S60, the punched dough is placed in the molding machine to prevent the punched dough from sticking to the inside of the molding machine, and the second anti-hardening agent may be added to facilitate molding. . In addition, by adding the second anti-hardening agent composed of an oil component, an oil film can be formed on the surface of the molded rice cake to prevent moisture evaporation and hardening of the rice cake.

In one embodiment of the present invention, when performing S60, the second anti-hardening agent may be added at a ratio of 2 to 4 parts by weight based on 100 parts by weight of the punched dough. When adding less than 2 parts by weight of the second anti-hardening agent based on 100 parts by weight of the punched dough, it may be difficult to prevent hardening of the rice cake and improve molding efficiency through the second anti-curing agent. In addition, when adding more than 4 parts by weight of the second anti-hardening agent relative to 100 parts by weight of the punched dough, the texture of the dough becomes soft, which reduces the texture of the final product, rice cake, and the inherent taste of the rice cake due to the oil component. It can have an impact.

Depending on the embodiment, after performing S60, the second anti-hardening agent may be additionally added to the surface of the rice cake manufactured by molding.

As described above, the method of manufacturing rice cakes that do not harden using sikhye of the present invention can prevent hardening of the rice cakes by suppressing aging of starch by adding sikhye, and through this, the rice cakes can maintain their unique texture and taste for a long period of time. . In addition, the present invention can suppress evaporation of moisture contained in the dough during the punching process through sikhye rice grain powder, thereby effectively improving the preservation of rice cakes. In addition, both the nutrition and health functionality of rice cake can be improved through the sikhye and first anti-hardening agent added in the present invention.

Hereinafter, the details of the experiment using the manufacturing method of non-hardening rice cake using sikhye described above will be described in detail.

Experimental Example 1: Sensory evaluation of rice cakes according to the addition of sikhye and the amount of sikhye added, and measurement of the degree of aging of rice cakes according to storage period

The following experiment was carried out in order to measure the degree of aging of the rice cake according to the sensory evaluation and storage period according to the addition of sikhye and the amount of sikhye in the method of producing a non-hardening rice cake using sikhye of the present invention. Likewise, rice cakes were manufactured by varying the addition of sikhye and the amount of sikhye added.

Sikhye used was commercially available sikhye, and the sikhye liquid and sikhye rice grains were ground together.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted using a 9-point scale where taste and texture were rated as very good, with 9 points, and very bad with 1 point.

To determine the degree of aging of rice cakes according to storage period, hardness, springiness, and cohesiveness were compared. Specifically, firmness refers to the degree of hardness of the rice cake, elasticity is the property of a deformed material to return to its original state when force is removed, and can be said to be a rubber-like elastic sensation in the mouth, and cohesiveness refers to the closeness of the ingredients in the food. It is tightly bound together and does not break apart easily when chewed, giving a chewy feeling.

The rice cakes prepared in Comparative Examples and Examples were cut into 50 mm squares and measured twice repeatedly using a rheometer (CR-200D, Sun Scientific Co., Japan), and the average value was shown. The measurement conditions were table speed 50 mm/min, chart speed 200 mm/sec, sample height 1.5 mm, load cell 1.0 kg, and a 10 mm lucite (rheometer probe No. 14) probe was used. After manufacturing, the rice cake was stored at room temperature (25°C).

[Comparative Example 1]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 38 parts by weight of water, and 0.55 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The secondly pulverized pulverized product was kneaded with the prepared water and sugar, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 1]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 2 parts by weight of Sikhye, 37 parts by weight of water, and 0.53 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 2]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The second pulverized pulverized product was kneaded with the prepared water, sugar, and sikhye, and then third pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 3]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 6 parts by weight of sikhye, 33 parts by weight of water, and 0.47 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The second pulverized pulverized product was kneaded with the prepared water, sugar, and sikhye, and then third pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 4]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 8 parts by weight of sikhye, 31 parts by weight of water, and 0.44 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The second pulverized pulverized product was kneaded with the prepared water, sugar, and sikhye, and then third pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. The punched dough was molded using a molding machine and extracted to produce rice cakes.

In Comparative Example 1 and Examples 1 to 4, whether sikhye was added and the addition ratio of each material per 100 parts by weight of non-glutinous rice are summarized in Table 1 below.

division Addition ratio of each ingredient per 100 parts by weight of non-glutinous rice salt sugar water Sikhye Comparative Example 1 1.3 parts by weight 0.55 parts by weight 38 parts by weight Not added Example 1 1.3 parts by weight 0.53 parts by weight 37 parts by weight 2 parts by weight Example 2 1.3 parts by weight 0.50 parts by weight 35 parts by weight 4 parts by weight Example 3 1.3 parts by weight 0.47 parts by weight 33 parts by weight 6 parts by weight Example 4 1.3 parts by weight 0.44 parts by weight 31 parts by weight 8 parts by weight

The sensory evaluation of the rice cakes prepared in Comparative Example 1 and Examples 1 to 4 and the degree of aging of the rice cakes according to storage period are shown in Table 2 below.

division Sensory evaluation Aging degree of rice cake according to storage period taste Texture item On the day of manufacture After 1 day After 3 days Comparative Example 1 7.1 7.3 Robustness (kg) 1.78 2.05 3.45 elasticity 1.40 1.36 1.17 cohesiveness 1.15 1.05 0.94 Example 1 7.6 7.7 Robustness (kg) 1.86 1.94 3.06 elasticity 1.49 1.47 1.27 cohesiveness 1.22 1.12 1.05 Example 2 8.4 8.3 Robustness (kg) 1.85 1.92 2.97 elasticity 1.48 1.47 1.29 cohesiveness 1.21 1.14 1.07 Example 3 8.2 8.0 Robustness (kg) 1.84 1.92 2.98 elasticity 1.47 1.45 1.28 cohesiveness 1.20 1.11 1.02 Example 4 7.9 7.6 Robustness (kg) 1.79 1.89 3.01 elasticity 1.45 1.43 1.26 cohesiveness 1.18 1.09 0.99

Referring to Table 2, the sensory evaluation scores of Examples 2 and 3 were high at 8.0 or higher for all items. In addition, in Examples 2 and 3, the degree of aging gradually increased with storage period, and it was found that the original soft texture of the rice cake was maintained even after 3 days from the day of manufacture.

There were many opinions that Comparative Example 1 was similar to the taste and texture of regular rice cakes. In particular, Comparative Example 1 showed that the degree of aging depending on the storage period increased significantly over time. This means that, unlike other examples, sikhye was not added in Comparative Example 1, and the hardening phenomenon of the rice cake was not prevented like a typical rice cake.

Example 1 had a combination of savory sweetness and soft texture compared to Comparative Example 1, but there were many evaluations that it felt somewhat weak, so it can be seen that the sensory evaluation score was not significantly high. The degree of aging according to the storage period appeared more slowly than in Comparative Example 1, but the degree of aging progressed relatively quickly compared to Examples 2 and 3. This is believed to be the result of sikhye not being added in a sufficient amount to effectively suppress the hardening phenomenon of the rice cake.

In Example 4, the sweetness and unique aroma of sikhye were felt, so many of the opinions were that the inherent savory and sweet taste of rice cake was less felt, and the texture was very soft, but there was an opinion that the chewy texture was lacking.

As described above, the method for producing a non-hardening rice cake of the present invention can suppress the hardening phenomenon of the rice cake by adding sikhye. Specifically, the sikhye is added at a ratio of 4 to 6 parts by weight based on 100 parts by weight of the grain. This may be desirable.

Experimental Example 2: Sensory evaluation of rice cakes according to the addition of sikhye rice grain powder and the amount of sikhye rice grain powder added, and measurement of the degree of aging of rice cakes according to storage period

In the following experiment, in the method of producing a non-hardening rice cake using sikhye of the present invention, the sensory evaluation of the rice cake according to the addition of sikhye rice grain powder and the amount of sikhye rice grain powder added during punching, and the change in hardness of the rice cake according to the storage period were measured. To this end, as in the following examples, rice cakes were prepared by varying the addition of sikhye rice grain powder and the amount of sikhye rice grain powder added.

Sikhye used was commercially available sikhye, and the sikhye liquid and sikhye rice grains were ground together.

Sikhye rice grain powder was prepared by removing some of the sikhye rice grains from the sikhye, drying them in a food dryer, and powdering them.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted using a 9-point scale where taste and texture were rated as very good, with 9 points, and very bad with 1 point.

To determine the degree of aging of rice cakes according to storage period, hardness, springiness, and cohesiveness were compared. Specifically, firmness refers to the degree of hardness of the rice cake, elasticity is the property of a deformed material to return to its original state when force is removed, and can be said to be a rubber-like elastic sensation in the mouth, and cohesiveness refers to the closeness of the ingredients in the food. It is tightly combined and sticks together without being easily released when chewed, giving it a chewy feel.

The rice cakes prepared according to Comparative Examples and Examples were cut into 50 mm squares and measured twice repeatedly using a rheometer (CR-200D, Sun Scientific Co., Japan), and the average value was shown. The measurement conditions were table speed 50 mm/min, chart speed 200 mm/sec, sample height 1.5 mm, load cell 1.0 kg, and a 10 mm lucite (rheometer probe No. 14) probe was used. After manufacturing, the rice cake was stored at room temperature (25°C).

[Example 5]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The second pulverized pulverized product was kneaded with the prepared water, sugar, and sikhye, and then third pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 0.5 parts by weight of the prepared sikhye rice grain powder was added to 100 parts by weight of the increased dough and punched. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 6]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 1 part by weight of the prepared sikhye rice grain powder was added to 100 parts by weight of the increased dough and punched. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 7]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and pulverized. The prepared water, sugar and sikhye were added to the pulverized product and kneaded, and then pulverized a third time to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 2 parts by weight of the prepared sikhye rice grain powder was added to 100 parts by weight of the increased dough and punched. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 8]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 3 parts by weight of the prepared sikhye rice grain powder was added to 100 parts by weight of the increased dough and punched. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 9]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 4 parts by weight of Sikhye rice grain powder was added to 100 parts by weight of the increased dough. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

In Example 2 and Examples 5 to 9, whether Sikhye rice grain powder was added when making rice cakes and the addition ratio of Sikhye rice grain powder to 100 parts by weight of the dough increased during punching are summarized in Table 3 below. .

division Addition ratio of sikhye rice grain powder Example 2 Not added Example 5 0.5 parts by weight Example 6 1 part by weight Example 7 2 parts by weight Example 8 3 parts by weight Example 9 4 parts by weight

The sensory evaluation of the rice cakes prepared in Example 2 and Examples 5 to 9 and the degree of aging of the rice cakes according to storage period are shown in Table 4 below.

division Sensory evaluation Aging degree of rice cake according to storage period taste Texture item On the day of manufacture After 1 day After 3 days Example 2 8.4 8.3 Robustness (kg) 1.85 1.92 2.97 elasticity 1.48 1.47 1.29 cohesiveness 1.21 1.14 1.07 Example 5 8.4 8.5 Robustness (kg) 1.86 1.91 2.96 elasticity 1.47 1.46 1.27 cohesiveness 1.21 1.13 1.06 Example 6 8.5 8.6 Robustness (kg) 1.86 1.90 2.95 elasticity 1.49 1.48 1.30 cohesiveness 1.22 1.15 1.09 Example 7 8.7 8.7 Robustness (kg) 1.87 1.90 2.94 elasticity 1.49 1.48 1.32 cohesiveness 1.22 1.14 1.11 Example 8 8.6 8.2 Robustness (kg) 1.87 1.91 2.95 elasticity 1.48 1.46 1.31 cohesiveness 1.22 1.14 1.10 Example 9 7.9 7.7 Robustness (kg) 1.88 1.92 2.99 elasticity 1.47 1.40 1.18 cohesiveness 1.20 1.11 1.02

Referring to Table 4, the sensory evaluation of the rice cakes prepared in Examples 6 to 8 were all 8.0 or higher, and the degree of aging according to the storage period was more gradual than that of the other Examples. Among them, Example 7 received the highest sensory evaluation score in terms of taste and texture.

Example 5 had some improvement in texture compared to Example 2 in which sikhye rice grain powder was not added during punching, but the evaluation results showed that the degree of aging according to the storage period was similar to Example 2. This is believed to be due to the fact that Sikhye rice grain powder was not added at an appropriate level in Example 5.

In Example 9, as a relatively large amount of sikhye rice grain powder was added, the sensory evaluation score for taste and texture was lower than that of Example 2 in which sikhye rice grain powder was not added. This can be seen as a result of the fact that a large amount of sikhye rice grain powder was added during punching, and the dough and sikhye rice grain powder were not sufficiently mixed, resulting in the unique texture of sikhye rice grain powder remaining in the rice cake manufactured by molding after punching, creating a foreign body sensation in the eater. there is.

As described above, the method of manufacturing a non-hardening rice cake using sikhye of the present invention can more effectively prevent the hardening phenomenon of the rice cake by adding sikhye rice grain powder during punching. At this time, it may be desirable to add the sikhye rice grain powder in a ratio of 1 to 3 parts by weight based on 100 parts by weight of the steamed dough.

Experimental Example 3: Sensory evaluation of rice cakes according to the addition of the first curing inhibitor and the amount of the first curing inhibitor and measurement of the degree of aging of the rice cakes according to the storage period

In the following experiment, in the method of producing a non-hardening rice cake using sikhye of the present invention, the sensory evaluation of the rice cake according to the addition of the first curing inhibitor and the amount of the first curing inhibitor added to the steamed dough and the storage period were conducted. In order to measure the change in hardness, rice cakes were prepared by varying the addition of the first curing inhibitor and the amount of the first curing inhibitor, as shown in the examples below.

Sikhye used was commercially available sikhye, and the sikhye liquid and sikhye rice grains were ground together.

Sikhye rice grain powder was prepared by removing some of the sikhye rice grains from the sikhye, drying them in a food dryer, and powdering them.

Commercially available indigestible maltodextrin was prepared as the first anti-hardening agent.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted using a 9-point scale where taste and texture were rated as very good, with 9 points, and very bad with 1 point.

To determine the degree of aging of rice cakes according to storage period, hardness, springiness, and cohesiveness were compared. Specifically, firmness refers to the degree of hardness of the rice cake, elasticity is the property of a deformed material to return to its original state when force is removed, and can be said to be a rubber-like elastic sensation in the mouth, and cohesiveness refers to the closeness of the ingredients in the food. It is tightly bound together and does not break apart easily when chewed, giving a chewy feeling.

The rice cakes prepared in Comparative Examples and Examples were cut into 50 mm squares and measured twice repeatedly using a rheometer (CR-200D, Sun Scientific Co., Japan), and the average value was shown. The measurement conditions were table speed 50 mm/min, chart speed 200 mm/sec, sample height 1.5 mm, load cell 1.0 kg, and a 10 mm lucite (rheometer probe No. 14) probe was used. After manufacturing, the rice cake was stored at room temperature (25°C).

[Example 10]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 2 parts by weight of the prepared sikhye rice grain powder and 1.0 parts by weight of indigestible maltodextrin were added to 100 parts by weight of the above-mentioned dough. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 11]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 2 parts by weight of Sikhye rice grain powder and 1.2 parts by weight of indigestible maltodextrin were added to 100 parts by weight of the above-mentioned dough. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 12]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 2 parts by weight of Sikhye rice grain powder and 1.4 parts by weight of indigestible maltodextrin were added to 100 parts by weight of the above-mentioned dough. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 13]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 2 parts by weight of Sikhye rice grain powder and 1.6 parts by weight of indigestible maltodextrin were added to 100 parts by weight of the above-mentioned dough. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

[Example 14]

Based on 100 parts by weight of non-glutinous rice, 1.3 parts by weight of salt, 4 parts by weight of Sikhye, 35 parts by weight of water, and 0.5 parts by weight of sugar were prepared.

After soaking the non-glutinous rice for 4 hours, it was taken out on a sieve and dried naturally for 30 minutes. After adding the prepared salt to the naturally dried non-glutinous rice, it was placed in a grinder and first pulverized, followed by second pulverization. The prepared water, sugar, and sikhye were added to the secondary pulverized product and kneaded, and then thirdly pulverized to form a dough. The dough was placed in a steamer and steamed at 100°C for 7 minutes using a steamer. The steamed dough was cooled at 70°C for 10 minutes and then punched with a punching machine for 6 minutes. During punching, 2 parts by weight of Sikhye rice grain powder and 1.8 parts by weight of indigestible maltodextrin were added to 100 parts by weight of the above-mentioned dough. The punched dough was molded using a molding machine and pulled out to produce rice cakes.

In Example 7 and Examples 10 to 14, the addition of the first anti-hardening agent during punching and the addition ratio of the first anti-hardening agent added to the increased dough based on 100 parts by weight of the increased dough were summarized. Then, it is as shown in Table 5 below.

division Addition ratio of the first anti-hardening agent Example 7 Not added Example 10 1.0 parts by weight Example 11 1.2 parts by weight Example 12 1.4 parts by weight Example 13 1.6 parts by weight Example 14 1.8 parts by weight

The sensory evaluation of the rice cakes prepared in Example 7 and Examples 10 to 14 and the degree of aging of the rice cakes according to storage period are shown in Table 6 below.

division Sensory evaluation Aging degree of rice cake according to storage period taste Texture item On the day of manufacture After 1 day After 3 days Example 7 8.7 8.7 Robustness (kg) 1.87 1.90 2.94 elasticity 1.49 1.48 1.32 cohesiveness 1.22 1.14 1.11 Example 10 8.7 8.8 Robustness (kg) 1.86 1.90 2.93 elasticity 1.48 1.47 1.32 cohesiveness 1.23 1.15 1.12 Example 11 8.8 8.8 Robustness (kg) 1.88 1.89 2.92 elasticity 1.48 1.46 1.33 cohesiveness 1.24 1.16 1.12 Example 12 8.9 8.9 Robustness (kg) 1.88 1.88 2.90 elasticity 1.50 1.48 1.36 cohesiveness 1.26 1.19 1.14 Example 13 8.7 8.8 Robustness (kg) 1.89 1.88 2.91 elasticity 1.49 1.48 1.35 cohesiveness 1.25 1.18 1.13 Example 14 8.4 8.3 Robustness (kg) 1.89 1.89 2.94 elasticity 1.50 1.47 1.34 cohesiveness 1.24 1.17 1.11

Referring to Table 6, Example 12 had the highest sensory evaluation score. In the case of Example 12, it was evaluated that the texture was superior to Example 7 and felt more delicious. This can be seen as further improvement in taste and texture by adding an appropriate amount of indigestible maltodextrin, which was used as the first anti-hardening agent during punching in Example 12.

Example 10 added more indigestible maltodextrin during punching compared to Example 7, but showed similar results to Example 7 in terms of taste, texture, and degree of aging. This is believed to be because the indigestible maltodextrin was not added in an appropriate amount, so the effect of adding indigestible maltodextrin did not appear as desired.

It can be seen that the sensory evaluation scores for taste and texture of Example 14 were lowered compared to Example 7 in which indigestible maltodextrin was not added. This can be seen as a division of inspectors' preferences as a large amount of indigestible maltodextrin was added during punching, affecting the unique flavor of the rice cake.

As described above, the method of manufacturing a non-hardening rice cake using sikhye of the present invention can prevent hardening of the rice cake by suppressing moisture evaporation of starch by further adding a first anti-hardening agent when punching the steamed dough. At this time, the first anti-hardening agent may be preferably added in a ratio of 1.2 to 1.6 parts by weight based on 100 parts by weight of the steamed dough.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

Claims (5)

A first step of soaking grains in water, drying them, adding salt and grinding them first;
A second step of secondary pulverizing the primary pulverized product;
A third step of kneading the secondary pulverized product by adding sikhye, water and sugar, and then kneading the secondary pulverized product to form a dough product;
A fourth step of increasing the dough;
A fifth step of punching the increased dough; and
A method for producing a non-hardened rice cake using sikhye, comprising a sixth step of molding the punched dough. According to paragraph 1,
The third step is,
A method of producing a non-hardening rice cake using sikhye, characterized in that 4 to 6 parts by weight of the sikhye is prepared based on 100 parts by weight of the grain and added to the secondary pulverized product. According to paragraph 1,
The fifth step is,
Punching is performed by adding a first anti-hardening agent to the increased dough,
A method for producing a non-hardening rice cake using sikhye, wherein the first anti-hardening agent includes at least one of indigestible maltodextrin, sweet pumpkin powder, sweet potato powder, and oat powder. According to paragraph 1,
The fifth step is,
After separating the sikhye rice grains from the sikhye, they are dried to form sikhye rice grain powder,
A method of manufacturing a non-hardening rice cake using sikhye, characterized in that the sikhye rice grain powder is added to the steamed dough and punched. According to clause 4,
A method for producing a non-hardening rice cake using sikhye, characterized in that the sikhye rice grain powder is added at a ratio of 1 to 3 parts by weight based on 100 parts by weight of the steamed dough.