METHOD OF MANUFACTURING A BAR RICE CAKE WITH BARLEY SHOOTS

摘要

The present invention relates to a manufacturing method of garaetteok (Korean bar rice cake) using barley sprouts. More specifically, the present invention relates to a manufacturing method of garaetteok using barley sprouts, wherein the manufacturing method allows the long-term preservation of bioactive substances of the barley sprouts and the increase of digestion-absorption rate of the bioactive substances in the body by supplementing the low storage quality and low digestion-absoprtion rate of the barley sprouts, and makes the barley sprouts into garaetteok to be cookable to allow many people to always enjoy eating the garaetteok. According to the present invention, the manufacturing method of the garaetteok using barley sprouts comprises a barley sprout preparation step (first step) of harvesting at least one kind among barley sprouts and wheat sprouts which have sizes of 10-15 cm and cleanly washing 20-50 wt% of the barley sprouts with respect to the total weight of the garaetteok to prepare barley sprouts; a barley sprout grinding step (second step) of putting the barley sprouts which have been harvested and washed into a grinder and putting 20-50 wt% of water with respect to the total weight of the garaetteok into the grinder, followed by grinding the barley sprouts to 200-500 mesh and supplying the same; a garaetteok ingredient mixing step (third step) of supplying 20-50 wt% of the barley sprouts ground with water to a mixer and putting 47-79 wt% of rice flour and 1-3 wt% of salt into the mixer, followed by performing a stirring process for 20-50 min to mix ingredients for the garaetteok; a garaetteok ingredient steaming step (fourth step) of supplying the ingredients which have been mixed to a steamer and steaming the ingredients at a temperature of 85-100°C for 50-120 min; and a garaetteok production step (fifth step) of producing the ingredients which have been steamed into one rice cake among garaetteok and tteokbokki-tteok (long rice cake pieces for stir-frying) in a garaetteok molding machine and cooling the rice cake in water of 5-25°C, followed by drying the rice cake and cutting the rice cake to fixed sizes.