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METHOD FOR MANUFACTURING RICE CAKE USING PAPER MULBERRY

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  • Title:
    METHOD FOR MANUFACTURING RICE CAKE USING PAPER MULBERRY
  • Author: KIM, SEON HWAN
  • 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
  • Description: The present invention relates to a method for manufacturing a rice cake using a paper mulberry, wherein the rice cake containing mulberry leaves are prepared in a form of songpyeon, gijeongtteok, and seolgitteok, but the taste, aroma, color and texture of the rice cake are improved. The present invention can provide the rice cake containing high quality mulberry leaves, wherein when the mulberry leaves are heated at high temperature, the astringent taste is lost, but the taste, aroma and texture of the mulberry leaves are enhanced by using the mulberry leaf powder which preserves the unique scent, color and taste of the mulberry leaves, as well as the present invention improves the storability which rice cake should have and provides an excellent texture. 본 발명은 닥나무잎을 함유한 떡을, 송편, 기정떡, 설기떡의 형태로 제조하되, 떡의 맛, 향, 색 및 식감을 개선한 닥나무잎을 함유한 떡 및 그 제조 방법에 관한 것이다. 본 발명은 고온에서 닥나무 잎을 가열하면 떫은 맛이 없어지면서도 닥나무 잎의 특유의 향과 색과 맛을 살려진 닥나무잎 분말을 이용하여 맛과 향과 식감이 증진될 뿐만 아니라 떡이 가져야할 저장성에 증진을 가져오고 우수한 질감을 제공함으로써 고품질의 닥나무잎을 함유한 떡을 제공할 수 있다.
  • Creation Date: 2022
  • Language: English;Korean
  • Source: esp@cenet
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