Abrégé

The present invention relates to a production method for rice taffy, and more specifically relates to a production method for rice taffy having excellent functionality due to the addition of collagen. The production method for rice taffy of the present invention comprises the following steps: a saccharification step in which a saccharification liquid is obtained by saccharifying a mixture in which water and malt have been mixed into hard-steamed rice; a concentration step in which black taffy is obtained by concentrating the saccharification liquid by applying heat; an addition step in which collagen is added to the black taffy; and a stretching step in which a process of stretching the black taffy into which collagen has been added is repeated.

Classes IPC  ?

• A23L 29/30 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des hydrolysats d'amidon, p.ex. de la dextrine
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en général; Aliments ou produits alimentaires ainsi obtenus; Leurs matériaux
• A23L 29/281 - Protéines, p.ex. gélatine ou collagène
• A23L 27/10 - ALIMENTS, PRODUITS ALIMENTAIRES OU BOISSONS NON ALCOOLISÉES NON COUVERTS PAR LES SOUS-CLASSES OU ; LEUR PRÉPARATION OU TRAITEMENT, p.ex. CUISSON, MODIFICATION DES QUALITÉS NUTRITIVES, TRAITEMENT PHYSIQUE ; CONSERVATION DES ALIMENTS OU PRODUITS ALIMENTAIRES EN GÉNÉRAL Édulcorants artificiels; Sels de table; Substituts diététiques du sel; Leur préparation ou leur traitement Épices, agents aromatiques ou condiments naturels; Leurs extraits

Abrégé

Provided is a method of manufacturing rice taffy, and more specifically, a method of manufacturing rice taffy having excellent functionality by adding collagen. The method of manufacturing rice taffy according to the present invention includes a saccharification step of saccharifying a mixture of hard-boiled rice, malt, and water and thus obtaining a saccharified solution, a concentration step of concentrating the saccharified solution by applying heat and thus obtaining black taffy, an addition step of adding collagen to the black taffy, and a stretching step of repeatedly stretching the black taffy to which collagen was added.

Classes IPC  ?

• A23L 7/25 - Fermentation de malt de céréales ou de céréales par maltage
• A23L 7/104 - Fermentation de céréales farineuses ou de produits de céréales; Adjonction d'enzymes ou de micro-organismes

Produits et services

Confectionery; korean traditional sweets and cookies (Hankwa).

Produits et services

Confectionery, namely, Korean traditional honey cookies (Yakgwa); Korean traditional sweets and cookies (Hankwa)

Produits et services

cereal-based processed products, namely, cereal bars; cereal-based snack food; cereal preparations, namely, processed cereals; granola-based snack bars; wheat-based snack foods; cereal bars; rice-based snack food; confectionery, namely, fondants; Korean traditional sweets and cookies, namely, hangwa; rice toffee; toffees; bars of sweet jellied bean paste; candy bars; bread; chocolate spreads containing nuts; chocolate-covered nuts

Produits et services

Cereal-based processed food; cereal-based snack food; rice-based snack food; gangjeong [deep-fried sweet rice puffs]; dasik [Korean traditional pressed sweets]; peanut confectionery; san-ja [oil-and-honey rice pastry, Korean crackers]; yak-kwa [Korean traditional cakes made from wheat flour, oil and honey]; taffy; hankwa [Korean traditional sweets and cookies]; starch syrup; powdered taffy.

Produits et services

Cereal-based processed food, namely, breakfast cereals, rice puffs, crackers; cereal-based snack food; rice-based snack food; deep-fried sweet rice puffs (gangjeong); Korean traditional pressed sweets (dasik); peanut confectionery; oil-and-honey rice pastry, Korean crackers (san-ja); Korean traditional cakes made from wheat flour, oil and honey (yak-kwa); taffy; Korean traditional sweets and cookies (hankwa); starch syrup; powdered taffy