| 摘要 |
The present invention relates to a manufacturing method of functional wine rice cake (Bang-ul Kijeong rice cake), which includes a step that a mulberry extract, rice wine and rice are mixed and cooked to form a long shaped rice cake, and, then, the long shaped rice cake is molded into a droplet shape by applying a process of manufacturing wine rice cake, one of traditional food so that anybody can conveniently manufacture wine rice cake. The present invention relates to a manufacturing method of wine rice cake, which reduces manufacturing processes while applying a manufacturing method of wine rice cake, one of traditional food, and allows the wine rice cake to have a droplet shape so that people can easily eat. The manufacturing method of wine rice cake of the present invention includes a step that non-glutinous rice as a material for steamed rice is mixed with an alcohol component and a mulberry extract having functional components, without making powder, steamed to cook steamed rice, and molded to a long shaped rice cake, and a step that the long shaped rice cake is molded into a droplet shape. In the process of steaming rice while maintaining a kneading of the non-glutinous rice, a mulberry extract and rice wine at a fixed temperature, a chemical reaction occurs due to the mixing of the rice wine and rice to produce lactic acid, and, then, to provide a characteristic taste and functionality of wine rice cake, a soft traditional food. In order to achieve the purpose, non-glutinous rice is thoroughly washed, rice water is drained, the rice is soaked in water for five hours, and the water is drained. The rice is mixed with a mulberry extract and rice wine in a jar while slowly adding hot water at 50°C, covered with a lid and left in a place at 15°C for more than an hour to be aged. The aged composition is steamed at 300°C for 30 minutes. |
