Manufacturing method of steamed rice cake using bamboo shoots and citron seasonings

• Main Authors: PARK YOUNG SOO, KWON SE HWAN, YOU SUN HEE, PARK HYUN JEONG, KANG IM SEONG
• Format: Patent
• Language: English; Korean
• Published: 29.07.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for manufacturing steamed rice cakes using citron seasonings and bamboo shoots that have a sweet texture while adding useful components of bamboo shoots and citrons by using citron seasonings. That is, the method for manufacturing steamed rice cakes using citron seasonings and bamboo shoots includes the steps of: preparing processed bamboo shoot grains, citron seasonings, non-glutinous rice paste, and rice flour; putting the prepared rice flour in a steamer to flatten a surface; making a steamed rice cake mixture in which the processed bamboo shoot grains and powder formed by mixing citron seasonings and non-glutinous rice paste are placed on the surface of the rice flour placed in the steamer one by one; and steaming the steamed rice cake mixture. 본 발명은 죽순에 유자당절임을 이용하여 죽순 및 유자의 유용성분을 부가하면서 달콤한 식감을 갖도록 한 죽순과 유자당절임을 이용한 설기떡의 제조방법에 관한 것이다. 즉, 가공된 죽순 알갱이, 유자당절임, 맵쌀풀, 쌀가루를 각각 준비하는 단계; 상기 준비된 쌀가루를 찜기에 넣어 표면을 평평하게 만드는 단계; 상기 찜기에 올려진 쌀가루 표면에 상기 가공된 죽순 알갱이, 유자당절임에 맵쌀풀을 혼합한 고물을 한 켜씩 올려 놓은 상태의 설기떡 혼합물을 만드는 단계; 상기 설기떡 혼합물을 증숙하는 단계;로 이루어지는 포함하는 죽순과 유자당절임을 이용한 설기떡의 제조방법을 특징으로 한다.