KR20170040017A - preparing method of rice cake - Google Patents
preparing method of rice cake Download PDFInfo
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- KR20170040017A KR20170040017A KR1020150139349A KR20150139349A KR20170040017A KR 20170040017 A KR20170040017 A KR 20170040017A KR 1020150139349 A KR1020150139349 A KR 1020150139349A KR 20150139349 A KR20150139349 A KR 20150139349A KR 20170040017 A KR20170040017 A KR 20170040017A
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- South Korea
- Prior art keywords
- rice
- bark
- fermentation
- kneading
- fermenting
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 89
- 235000009566 rice Nutrition 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 88
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims description 12
- 235000018185 Betula X alpestris Nutrition 0.000 claims description 12
- 235000018212 Betula X uliginosa Nutrition 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 12
- 238000000576 coating method Methods 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 240000004731 Acer pseudoplatanus Species 0.000 claims description 3
- 235000002754 Acer pseudoplatanus Nutrition 0.000 claims description 3
- 235000006485 Platanus occidentalis Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000005360 mashing Methods 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 13
- 244000005700 microbiome Species 0.000 description 5
- 235000019991 rice wine Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 244000161286 Allium victorialis Species 0.000 description 2
- 235000011644 Allium victorialis Nutrition 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000235389 Absidia Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229960004676 antithrombotic agent Drugs 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
More particularly, the present invention relates to a method for preparing a rice cake which can improve the flavor of rice cakes and increase preservability by adding a rice fermentation broth fermented with koji instead of conventional rice cakes .
The method for preparing rice cake of the present invention comprises a fermentation step of adding rice koji and rice flour to water and fermenting the mixture for 1 to 3 days to obtain a rice fermentation liquid, a kneading step of mixing and kneading rice flour into a rice fermentation broth, Aging step of aging the rice dough for 10 to 50 hours, and a mashing step in which the aged rice dough is placed in a mold and steam is added thereto.
Description
More particularly, the present invention relates to a method for preparing a rice cake which can improve flavor of rice cakes and increase preservability by adding a rice fermentation broth fermented with koji instead of conventional rice cakes .
Increase is the only process of fermentation of our rice, which is called according to the area, such as feast, feature, truncate, host, liquor, or heavy disease. Normally, the juice is mixed with sugar, salt, water, and makgeolli, and then fermented for 2 ~ 3 hours. Then, it is fermented for 1-2 hours after removing the gas.
Korean Patent Laid-Open Publication No. 10-2013-0025285 discloses a process for producing functional rice gruel.
The method of manufacturing the rice cake has a drawback in that the use of rice wine in the preparation of rice cake has a drawback that the degree of preference is lowered and quality control of the product is difficult due to unstable fermentation.
Therefore, some of the currently commercially sold rice pudding uses dried yeast in place of makgeolli, and is manufactured through a short time fermentation rather than a conventional one. However, when dry yeast is used, the preparation is easier than the method using rice wine, but the taste thereof is inferior to fermentation using rice wine.
The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a method for manufacturing rice gruel which can improve flavor of rice cakes and increase preservability by adding rice fermentation broth fermented with koji instead of conventional rice wine .
In order to accomplish the above object, the present invention provides a method for preparing rice cake, comprising: fermenting a rice fermentation broth by adding yeast and rice flour to water for 1 to 3 days; A kneading step of kneading rice flour into the rice fermentation broth; An aging step of aging the rice dough obtained in the kneading step for 10 to 50 hours; And adding the aged rice dough to a mold and adding water vapor to the rice dough.
And a coating step of spraying the coating liquid obtained by fermenting the sour bark and the birch bark onto the surface of the rice cake after completion of the boiling step.
The coating solution is prepared by mixing a) bark bark and birch bark at a weight ratio of 1: 1 and immersing the bark bark in a brine solution; b) removing the bark bark and birch bark from the brine, Fermenting a fermentation strain and inoculating it, and c) filtering the solid after fermentation to remove the solid matter.
The fermentation step comprises adding an acidic garlic ( Allium victorialis ) leaves are squeezed out and added to the extracted garlic juice.
As described above, according to the present invention, the flavor of rice cakes can be improved by adding a rice fermentation broth fermented with koji instead of conventional rice wine.
In addition, the preservation of rice cake can be increased by using siberian bark and birch bark.
Hereinafter, a method of manufacturing a rice cake according to a preferred embodiment of the present invention will be described in detail.
The method for producing rice cake of the present invention includes a fermentation step in which rice is fermented by adding yeast and rice flour to water to obtain a rice fermentation liquid, a kneading step of mixing rice flour into rice fermentation solution and kneading the rice, And a mashing stage in which the aged rice dough is placed in a mold and steam is added thereto.
Each step will be examined in detail.
1. Fermentation step
First, prepare yeast.
It can be made by using products that are commercialized with yeast or by the following methods.
Rice, barley, soybean, wheat, etc. are added with water, kneaded, and wrapped in cloth, straw, grass leaf, etc., stepped on foot, or molded into a molded shape. The formed body can be molded into various shapes such as a disk shape, a conical shape, and a hat shape. The molded body is stored in a culture chamber, and microorganisms are inoculated and propagated. The temperature of the culture room is adjusted to 80% by the culturing process, and the mixture is stored at 20 to 28 ° C for 20 to 30 days. Through such a culturing process, the molded body is provided with a saccharification microorganism such as Aspergillus, Rhizopus, Mucor, Absidia, and Saccharomyces, an alcohol fermenting microorganism And the like will naturally inoculate and reproduce.
It is needless to say that a specific strain can be inoculated into a shaped body. At this time, Aspergillus species, preferably Aspergillus oryzae , Aspergillus niger , etc., can be used as a specific strain.
After the incubation, the molded body is transferred to a drying chamber and dried at 28 to 48 ° C for 40 to 50 hours to produce yeast.
Next, yeast and rice flour are added to water and fermented for 4 to 10 days to obtain a rice fermentation broth. For example, 40 to 60 parts by weight of koji and 40 to 60 parts by weight of rice flour are mixed with 100 parts by weight of water, followed by fermentation at 27 to 36 DEG C for about 1 to 3 days.
On the other hand, an acid of garlic (Allium In another implementation example, the fermentation step according to the present invention victorialis ) leaves are squeezed and further extracted with acidic garlic juice to ferment. The acid garlic juice increases the functionality of the rice cake. Especially, the acid garlic has a unique taste and aroma, which can increase the flavor of the rice cake.
For example, 40 to 60 parts by weight of yeast, 40 to 60 parts by weight of rice flour, and 2 to 10 parts by weight of an acidic garlic juice are mixed with 100 parts by weight of water to obtain a rice fermentation broth by fermentation at 27 to 36 DEG C for about 4 to 10 days have.
Allium victorialis ) is a plant of the genus Allium of the Lily family. It is a perennial plant native to Korea, Japan, northern China, eastern Siberia and Kamchatka peninsula. It is known that the acid garlic is different from the edible garlic (Allium savitum) cultivated and edible in both genetic and taxonomic aspects and its physiological activity is also different. In one room, it is said that the mountain garlic warms the body, protects the stomach, and eliminates poison. It also has a unique flavor and aroma and rich inorganic ingredients and vitamins. It has been used in many ways, such as raw vegetables, pickles, pickles, fried foods, kimchi and salting, etc. In recent years, absorption of vitamin B And the presence of antithrombotic agents has been recognized as a functional food and herbal medicine.
2. Dough stage
Mix rice flour with prepared rice fermentation solution and knead. For example, 20 to 40 parts by weight of the rice fermentation broth can be mixed and kneaded with respect to 100 parts by weight of the rice flour.
3. Ripening stage
Next, the rice dough obtained in the kneading step is aged at 20 to 30 DEG C for 10 to 50 hours. During the fermentation process, dextrin is produced as the fermentation progresses, resulting in viscoelasticity and fluidity.
4. Steaming stage
Next, the aged rice dough is put into a mold, and steam is added to perform a steaming step. The steaming may be carried out at 80 to 150 캜 for 30 to 60 minutes.
The flavor of the rice cake can be improved by adding the rice fermentation broth fermented with the yeast in place of the makgeolli, which is prepared by the above method.
Meanwhile, in another embodiment of the present invention, a step of spraying the coating liquid onto the surface of the rice cake obtained by the boiling may be further performed.
Use the one obtained by fermenting the sycamore bark and birch bark with a coating solution. For example, sirloin bark and birch bark are mixed at a weight ratio of 1: 1 and immersed in salt water for a day. It is soaked in salt water to reduce moisture contained in the sycamore and birch bark, while softening the tissue. Then, the bark and the birch bark are removed from the salt water, the water is removed, and the mixture is mixed with the sugar and fermented by inoculating the fermentation strain. 20 to 60 parts by weight of sugar may be mixed with 100 parts by weight of the shell, and 0.01 to 0.5 parts by weight of the strain may be inoculated. Fermentation bacteria Mainly yeast, yeast or lactic acid bacteria can be used. For example, Aspergillus oryzae can be used. The fermentation is carried out at a temperature of 20 to 30 DEG C for 2 to 6 months.
The fermented fermentation product is sieved to remove solids, and then a coating solution is obtained. The coating solution is evenly sprayed on the surface of the rice cake. Sprayed coating liquid can inhibit proliferation of harmful microorganisms and delay deterioration and decay.
Hereinafter, the present invention will be described in detail with reference to the following examples. This is for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited to the following examples.
(Example 1)
50 parts by weight of yeast and 50 parts by weight of rice flour were mixed with 100 parts by weight of water, followed by fermentation at 30 DEG C for 2 days to prepare a rice fermentation broth. Then, 30 parts by weight of the rice fermentation broth was mixed with 100 parts by weight of glutinous rice flour, kneaded, and aged at 25 DEG C for 30 hours. Next, the aged rice dough was put into a molding machine of a steamer, steam was added thereto, and the rice cake was steamed at 100 ° C for 40 minutes.
(Example 2)
The coating solution was evenly sprayed on the surface of the prepared rice cake prepared in Example 1 above.
The sieve bark and birch bark were mixed at a weight ratio of 1: 1 and immersed in salt water of 15% salinity for 24 hours, then taken out of the brine and drained. Then, 40 parts by weight of sugar was mixed with 100 parts by weight of the shell, 0.2 part by weight of the strain was inoculated into Aspergillus oryzae, and the fermentation was performed at a temperature of 25 캜 for 4 months, and the mixture was sieved to remove solids.
<Sensory Test>
The sensory test was carried out using the default rice cakes of Examples 1 and 2 as samples. 10 panelists were selected to evaluate the appearance, flavor, taste, and overall preference of rice cakes by the 5 - point scale method. As a comparative example, a conventional rice cake made by mixing makgeolli was purchased and used in a conventional market. The sensory test results are shown in Table 1 below.
The results of Table 1 show that Examples 1 and 2 have good scores on appearance, flavor and taste. On the other hand, in the case of the comparative example, scores were lower than those of the examples in flavor and taste.
Accordingly, the present invention has been shown to improve the functionality of rice cakes while producing rice cakes having excellent flavor.
On the other hand, in order to confirm whether or not the shelf-life improves, Example 2 and Comparative Example were left at room temperature for 3 days and then observed with naked eyes. As a result, it was confirmed that molds were bloomed on the surface of rice cakes. On the other hand, in the case of Example 2, there was no visual change. Therefore, it has been confirmed that the present invention has an effect of inhibiting the growth of harmful microorganisms.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.
Claims (4)
A kneading step of kneading rice flour into the rice fermentation broth;
An aging step of aging the rice dough obtained in the kneading step for 10 to 50 hours;
The method of manufacturing a rice cake according to claim 1 or 2, wherein the aged rice dough is placed in a mold and steamed to steam.
Priority Applications (1)
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KR1020150139349A KR20170040017A (en) | 2015-10-02 | 2015-10-02 | preparing method of rice cake |
Applications Claiming Priority (1)
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KR1020150139349A KR20170040017A (en) | 2015-10-02 | 2015-10-02 | preparing method of rice cake |
Publications (1)
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KR20170040017A true KR20170040017A (en) | 2017-04-12 |
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KR1020150139349A KR20170040017A (en) | 2015-10-02 | 2015-10-02 | preparing method of rice cake |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109845961A (en) * | 2018-11-28 | 2019-06-07 | 芜湖加瑞食品有限公司 | A kind of preparation method of spicy rice cake semi-fermentedly |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20130025285A (en) | 2011-09-01 | 2013-03-11 | 주식회사 시루연 | Method for prepairing functional curcuma domestica rice cake |
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- 2015-10-02 KR KR1020150139349A patent/KR20170040017A/en active IP Right Grant
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Publication number | Priority date | Publication date | Assignee | Title |
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KR20130025285A (en) | 2011-09-01 | 2013-03-11 | 주식회사 시루연 | Method for prepairing functional curcuma domestica rice cake |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109845961A (en) * | 2018-11-28 | 2019-06-07 | 芜湖加瑞食品有限公司 | A kind of preparation method of spicy rice cake semi-fermentedly |
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