| 摘要 |
PURPOSE: Tonic cooked glutinous rice prepared by allowing permeation of patmul(water in which red-beans were boiled) into a grain of rice during a second steaming process and additionally patmul into a rice grain of a part which contacts with steamed red-beans during a third steaming process is provided. It has a good color and enhanced esthetic properties and improved appetite. CONSTITUTION: Glutinous rice is washed with water and soaked in water. Then 15 to 40% by weight of red-beans are filled with water to be completely submerged below the water surface, heated for 15 to 30min and cooled to room temperature by opening the lid of a heating vessel. Thereafter, thin cloth is spread on a steamer, placed with the soaked glutinous rice, steamed at 90 to 120deg.C for 10 to 30min in the first stage and then mingled together after removal of steam by opening the lid of the steamer in non-heating states. Patmul is sprinkled on the rice, steamed for 5 to 20min in the second stage until steam is sufficiently emitted, degassed by opening the lid after the elapse of a predetermined time in non-heating stages and heated with steamed red-beans at 90 to 120deg.C for 10 to 30min in the third stage. After degassing, the rice is allowed to settle at 60 to 90deg.C for 3 to 6min.
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