Manufacturing method of steamed rice cake comprising soybean curd residue and steamed rice cake prepared therefrom

摘要

The present invention relates to a method for manufacturing jeungpyeon comprising okara and jeungpyeon prepared therefrom. Oyster with high water content and high protein had great restrictions depending on ambient temperature and environmental conditions, such as having to be used within a short time, but according to the present invention, it can be used as a high-nutrient ingredient after drying under low-temperature conditions. In addition, the palatability was improved by improving the sticky texture and the peculiar smell according to the fermentation of rice when okara is added to the Jeungpyeon prepared with 100% rice powder according to the present invention. In addition, by adding okara, it is possible to increase the protein and dietary fiber content in the Jeungpyeon prepared with 100% rice powder, thereby producing a nutritionally excellent Jeungpyeon.