KOREAN RICE CAKE FLAVORED WITH SALTED MUGWORT AND MAKING PROCESS THEREOF

• Main Author: PARK, TAE SEONG
• Format: Patent
• Language: English; Korean
• Published: 05.07.2013
• 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

PURPOSE: A manufacturing method of mugwort rice cake is provided to have softer taste than conventional mugwort rice cake with enhanced flavor and taste of mugwort. CONSTITUTION: A mugwort and salt are added to 1:1 ratio and matured for more than 1 year. The glutinaous rice is soaked in water, washed, and pulverized. The glutinous rice flour is steamed to process into the rice cake state. To the first steamed 100 parts by weight of glutinous rice cake, 30-35 weight of matured mugwort is added and steamed again. The second steamed mugwort rice cake is cooled at 40-60 degree Celsius. The cooled mugwort rice cake is cut into certain sized pieces. The cut mugwort rice cake is mixed again to be punched. [Reference numerals] (AA) Mugwort rice cake; (S100) Mugwort salting and maturing step; (S110) Mugwort pre-treating step; (S120) Mugwort steaming step; (S130) Mugwort washing and dehydrating step; (S140) Salt mixing step; (S150) Salting and maturing step; (S200) Glutinous rice pre-treating step; (S300) First steaming step; (S400) Second steaming step; (S500) Cooling step; (S600) Sectioning step; (S700) Punching step