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KR-20260064833-A - How to make baked glutinous rice cake using citron paste

KR20260064833AKR 20260064833 AKR20260064833 AKR 20260064833AKR-20260064833-A

Abstract

The present invention relates to a method for manufacturing baked glutinous rice cakes using yuzu paste, wherein the composition comprises: a yuzu enzyme production step (S10) for manufacturing a yuzu enzyme solution to be added to the yuzu paste and rice cake dough based on yuzu; a yuzu paste production step (S20) for manufacturing a yuzu paste to which the yuzu enzyme solution produced in the yuzu enzyme production step (S10) has been added; a dough production step (S30) for manufacturing a rice cake dough to be made into a glutinous rice cake by adding the yuzu enzyme solution to a dough formed based on glutinous rice; and a glutinous rice cake production step (S40) for manufacturing a baked glutinous rice cake, which is a finished product, by filling the yuzu paste into the rice cake dough produced in the dough production step (S30) and then baking it at a high temperature. By producing a yuzu enzyme solution by ripening yuzu to reduce its inherent bitterness while increasing its inherent aroma, and then adding the yuzu enzyme solution to the filling and dough respectively to form the yuzu filling and dough, and then filling the filling divided from the dough with a predetermined amount of yuzu filling and baking it to produce a baked glutinous rice cake, the taste and aroma of yuzu are appropriately harmonized in the glutinous rice cake, thereby ensuring excellent palatability for people of all ages and genders, as well as providing the unique benefits of yuzu to the consumer, which can greatly benefit the consumer's health. In addition, due to the nature of baking the glutinous rice cake, it is possible to impart a nutty and chewy texture to the glutinous rice cake, which has the effect of securing even better palatability.

Inventors

  • 이동선
  • 이미나

Assignees

  • 부산여자대학 산학 협력단

Dates

Publication Date
20260508
Application Date
20241029

Claims (6)

  1. A yuzu enzyme production step (S10) for producing a yuzu enzyme solution to be added to yuzu paste and rice cake dough based on yuzu; A yuzu sediment production step (S20) for producing yuzu sediment to which the yuzu enzyme solution produced in the above yuzu enzyme production step (S10) has been added; A dough preparation step (S30) of preparing a dough to be made into a glutinous rice cake by adding yuzu enzyme liquid to a dough formed based on glutinous rice; and A method for manufacturing baked glutinous rice cakes using yuzu paste, characterized by comprising: a glutinous rice cake manufacturing step (S40) in which the yuzu paste is filled into the interior of the rice cake dough produced in the dough manufacturing step (S30), and then baked at a high temperature to produce a finished baked glutinous rice cake.
  2. In Article 1, The above step of producing yuzu enzyme (S10) is, A material preparation process (S11) for preparing yuzu materials by thoroughly washing the yuzu to be used for making yuzu enzyme solution with water, and shearing the washed yuzu to recover and remove the internal seeds, and A material mixing process (S12) in which the yuzu and sugar prepared in the above material preparation process (S11) are mixed in a weight ratio of 6:4, the mixed yuzu mixture is placed in a jar, and 0.5 to 1 weight percent of sun-dried salt is added to the yuzu mixture relative to 100 weight percent of the total yuzu mixture, and A first aging process (S13) in which the upper part of the jar is closed with Hanji and aged for 100 days, wherein the jar is opened for the first 3 days to stir the yuzu mixture so that it mixes evenly, and A method for manufacturing baked glutinous rice cakes using yuzu paste, characterized by including a second aging process (S14) in which the yuzu mixture aged through the first aging process (S13) is filtered through a sieve to extract only the yuzu enzyme liquid, and the extracted yuzu enzyme liquid is placed back into a jar and aged for another 6 months to complete the aging of the yuzu enzyme liquid.
  3. In Article 1 or Article 2, The above yuzu paste production step (S20) is, A swelling process (S21) in which white beans are soaked in water for 4 to 12 hours, and A cooking process (S22) in which white beans that have undergone the swelling process (S21) are boiled in water at 90 to 100°C for 20 to 24 hours, and the white beans are placed in a strainer to separate the skins, and A moisture removal process (S23) in which the white beans that have undergone the above cooking process (S22) are drained of moisture through a centrifuge, and A method for manufacturing baked glutinous rice cakes using yuzu paste, characterized by comprising a yuzu paste production process (S24) in which 8 to 10 parts by weight of sugar and 0.1 to 0.3 parts by weight of sun-dried salt are added to 10 parts by weight of white bean material that has undergone the above moisture removal process (S23), and then boiled at a temperature of 80 to 100℃ to form a paste, and then 0.2 to 1 part by weight of the yuzu enzyme liquid produced in the above yuzu enzyme production step (S10) is added to the paste to produce a yuzu paste.
  4. In Article 1, The above dough preparation step (S30) is, A soaking process (S31) in which 10 parts by weight of glutinous rice are soaked in water for 3 to 8 hours, then the glutinous rice is recovered, placed in a sieve, and water is removed for 2 hours, and A grinding process (S32) in which glutinous rice that has undergone the above soaking process (S31) is ground, and 0.1 to 0.2 parts by weight of sun-dried salt are added and mixed to the ground glutinous rice flour, and A method for manufacturing baked glutinous rice cakes using yuzu paste, characterized by comprising a dough-making process (S33) in which 1 to 2 parts by weight of sugar, 0.4 to 0.6 parts by weight of milk, 0.2 to 0.4 parts by weight of egg, and 0.1 to 0.5 parts by weight of yuzu enzyme liquid produced in the yuzu enzyme production step (S10) are added to the glutinous rice flour that has undergone the grinding process (S32) above and kneaded to form rice cake dough.
  5. In Article 1, The above glutinous rice cake production step (S40) is, A dough dividing process (S41) for dividing the rice cake dough produced in the dough production step (S30) into small dough portions of 50 to 100g, and A dough shaping process (S42) in which 40 to 80g of yuzu paste produced in the yuzu paste production step (S20) is filled into the interior of the dough divided in the dough dividing process (S41) and then shaped into a round shape, and A plurality of filling doughs formed into a round shape in the above dough forming process (S42) are panned on a hot plate, and then the top surface of the filling doughs is pressed so that they can be cooked well, and a panning process (S43), and A method for manufacturing baked glutinous rice cakes using yuzu paste, characterized by including a baking process (S44) in which the dough panned on the above-mentioned iron plate is baked in an oven to produce a finished baked glutinous rice cake, wherein the top heat of the oven is formed to a temperature of 180 to 190°C and the bottom heat is formed to a temperature of 160 to 170°C and the dough is baked for 8 to 12 minutes.
  6. In Article 5, A method for manufacturing baked glutinous rice cakes using yuzu paste, characterized by preparing a functional powder in which squid ink extract powder and grub extract powder are mixed in a 1:1 weight ratio during the dough molding process (S42), applying the prepared functional powder to the surface of the yuzu paste produced in the yuzu paste production step (S20), and then filling the yuzu paste into the dough.

Description

How to make baked glutinous rice cake using citron paste The present invention relates to a method for manufacturing baked glutinous rice cakes using yuzu paste, and more specifically, to a method for manufacturing baked glutinous rice cakes using yuzu paste in which yuzu is aged to reduce the inherent bitterness of yuzu while increasing its inherent aroma, a yuzu enzyme solution is prepared by aging yuzu to reduce its inherent bitterness and increase its inherent aroma, and the yuzu enzyme solution is added to the paste and the rice cake dough, respectively, to form the yuzu paste and the rice cake dough, and a predetermined yuzu paste is filled into the filling dough divided from the rice cake dough and baked. In this way, the taste and aroma of yuzu are appropriately harmonized in the glutinous rice cake, ensuring excellent palatability regardless of age or gender, and providing the inherent benefits of yuzu to the consumer, thereby greatly inducing the consumer's health. Tteok is a traditional processed rice food with strong universality and indigenous characteristics, and has occupied a significant place in various rituals as well as in daily life. However, in recent years, due to changes in rituals and dietary patterns, its consumption has been gradually declining as it has been overtaken by bread, pastries, and cakes made from wheat. In particular, despite the wide range of uses for tteok as a processed food, its consumption is not being promoted due to its monotonous taste and shape, as well as its rapid aging. Recently, there has been a social boom in lifestyles and well-being cultures that seek a healthy body and mind away from busy daily lives and instant foods. In line with this trend, there are efforts to develop glutinous rice cakes that are excellent in taste and aroma and beneficial to health, thereby increasing the distribution of rice cakes, but the current situation is somewhat lacking in terms of eliciting a positive response from consumers. Meanwhile, the yuzu is a type of plant belonging to the genus Citrus, along with oranges, tangerines, lemons, and limes. Like oranges and tangerines, it evolved into its current form through natural cross-breeding over a long period of time. Its origin is the central region of China, and its scientific name is Citrus Junos. The name Junos originated in Japan, and the name widely used globally is Yuzu, which we call Yuja. While yuzu offers numerous benefits such as boosting immunity, alleviating colds, anti-inflammatory effects, and helping with cholesterol, blood pressure, and blood sugar through its abundant fiber, as well as being beneficial for bone health, its extremely strong sour taste makes it difficult to eat as a fruit. Consequently, yuzu is generally consumed in the form of yuzu jam made by preserving it in sugar or honey, or as yuzu tea. FIG. 1 is a flowchart of the method for manufacturing baked glutinous rice cake using yuzu paste according to the present invention. A method for manufacturing baked glutinous rice cakes using yuzu paste according to a preferred embodiment of the present invention will be described in detail with reference to the attached drawings. Detailed descriptions of known functions and configurations that are deemed to unnecessarily obscure the gist of the present invention are omitted. FIG. 1 is a flowchart illustrating a method for manufacturing baked glutinous rice cake using yuzu paste according to an embodiment of the present invention. As illustrated in FIG. 1, a method (100) for manufacturing baked glutinous rice cake using yuzu paste according to an embodiment of the present invention includes a step of making yuzu enzyme (S10), a step of making yuzu paste (S20), a step of making dough (S30), and a step of making glutinous rice cake (S40). The above yuzu enzyme production step (S10) is a process of producing a yuzu enzyme solution to be added to yuzu paste and rice cake dough based on yuzu, and includes a material preparation process (S11), a material mixing process (S12), a first fermentation process (S13), and a second fermentation process (S14). The above material preparation process (S11) is a process of preparing yuzu materials by thoroughly washing the yuzu to be used for making yuzu enzyme solution with water, and then cutting the washed yuzu to recover and remove the internal seeds. Here, the above yuzu material is prepared by completely removing moisture from the surface through a conventional drying process so that the yuzu can ripen more easily. The above material mixing process (S12) is a process of mixing the yuzu and sugar prepared in the above material preparation process (S11) in a weight ratio of 6:4, placing the mixed yuzu mixture in a jar, and adding 0.5 to 1 weight percent of sun-dried salt to the yuzu mixture based on 100 weight percent of the total yuzu mixture. Here, the sugar is added by mixing the yuzu and sugar in a weight ratio of 6:4 so that the yuzu can be easily ripened and a pr