KR0127250B1 - Instant powder for rice cake and processing method of it - Google Patents

Abstract

immersing rice and yeast in water; dehydrating the rice and yeast; steaming the rice into the alpha rice; drying the rices at 40-60 degrees centigrade; pulverizing the rice and yeast in 60-100 mesh; and further adding 0.0001-0.1 wt.% of the yeast to the pulverized rice based on the rice. The yeast includes at least one selected from the group consisting of maltogenic alpha amylase, heat-resistant alpha amylase, beta amylase, glucoamylase and flunase.

Description

Instant rice cake powder and preparation method thereof

The present invention relates to instant rice cake powder and other methods of manufacturing, and more particularly, after immersing non-glutinous rice and / or glutinous rice with enzyme, dehydration process and sufficiently α using steam, drying and grinding process The present invention relates to an instant rice cake powder and a method for producing the rice cake, which can be prepared by mixing various enzymes in the powder and then pouring water into a dough. Hereinafter, rice is used to mean non-glutinous rice and / or glutinous rice.

The general method of making rice cake is rice → dipping → dehydration → (grinding) → mixing (salt, etc.) → steaming → bottle degree → molding → products. It takes a lot of time to produce at home. The process is very difficult. For this reason, although rice cake is a favorite food that many people like, it is difficult to popularize and there is a problem that it takes time as well as cost when using a mill. In addition, commercially purchased rice cakes have a problem of hardening in a short time there is a difficulty to be purchased at that time.

Accordingly, it is an object of the present invention to provide a method for producing instant rice cake powder that can be easily prepared by pour water and kneading rice cake.

Another object of the present invention to provide a rice cake powder prepared by the above method.

The method of the present invention for achieving the above object consists of immersing rice in water with an enzyme followed by a dehydration process, and then sufficiently aα using steam, dried and pulverized, and then adding the enzyme again. .

Hereinafter, the method of the present invention will be described in more detail.

In the present invention, when dipping rice, 0.001 to 0.1% by weight of various starch enzymes, and 0.001 to 0.5% by weight of pH regulators such as sodium citrate and citric acid, respectively. Add to each mixture. At this time, the temperature of the immersion water is preferably about 70 ℃ at room temperature, and more preferably, after mixing with rice to maintain the initial temperature of 40 ~ 60 ℃, because the activity of the enzyme is active in this temperature range If the temperature is too high, the enzyme will be inactivated and the rice will ripen, so avoid it. The amount of immersion water should be enough to submerge the rice, 1 ~ 2 times the weight of the rice is preferable, if the amount of immersion water is too large, the concentration of enzyme is lowered, the working efficiency is reduced. In addition, the immersion time should be at least 2 hours to maximize the action of the enzyme. After immersing the rice sufficiently, steam it with steam after removing enough water. At this time, the pressure condition is about 2 to 20 minutes at a pressure of about 0.5 to 5㎏ / ㎠. The α-processed rice is spread evenly and then dried. Preferably, the drying temperature is about 40 to 60 ° C. If the temperature is lower than this temperature, the drying time may be too long.

The dried rice is subjected to a grinding process, the particle size of the grinding is preferably between 60 ~ 100 mesh (meah). If the particle size is larger than the above range, when the finished product is made of rice cake, the hydration speed may be lowered, and the chewing feeling may be bad. The rice powder thus prepared is added to the same amount of enzyme added above.

The process of manufacturing the product by the method of the present invention is a raw material (non-rice and or glutinous rice) → immersion (immersion water with enzyme 0.001 ~ 0.1%, pH regulator mixed) → dehydration → steam (α) → drying → grinding ( 0.001 ~ 0.1% of enzyme) → product.

In the present invention, various starch degrading enzymes added to the immersion water during the immersion process act on the starch in the rice, thereby suppressing the aging of the starch without delaying other processes and delaying the curing of the product. In addition, by preparing various types of starch degrading enzyme after the preparation of instant rice cake powder, these enzymes act on the starch in the rice during the manufacturing process of the rice cake to inhibit the aging of the starch, thereby delaying the curing of the final product.

The types of starch degrading enzymes used in the present invention are maltogenic alpha-amylase, heat-resistant alpha-amylase, beta-amylase, glucoamylase, and flulunase. Pullulanase) and the amount of each enzyme is 0.001 ~ 0.1% by weight of the raw materials. The use of enzymes may be used alone or in combination of two or more enzymes.

Another feature of the present invention is that the pH adjusting agent is dissolved together in the immersion water to assist the action of the enzyme. The regulator plays a role in maintaining a pH range in which enzymes can be active during immersion of rice. Sodium citrate and citric acid are added at 0.001 to 0.1% by weight, respectively. If it is added below this range does not play a role in pH adjustment, if added more than a problem occurs that the acidity remains in the product. In addition, the ratio of sodium citrate and citric acid added at this time should be mixed so that the pH is maintained at 4 to 7 because the optimum pH environment for enzymatic reaction can be adjusted within this range.

As another feature of the present invention, as described above, the dehydrated rice is dehydrated and steamed with steam, which is a reverse process of the process of increasing the post-crushing and steaming, which is a conventional manufacturing process, to dehydrate the instant rice cake of the present invention. It is At this time, the pressure condition determines the degree of α conversion of rice, which has a decisive effect on the final product (powder).

The rice cake powder thus prepared is prepared as a finished product by properly mixing with salt, and after adding an appropriate amount of water to the product to knead to prepare rice cake. In addition, the rice cake powder of the present invention can be usefully used in various rice processing products such as rice cakes.

Hereinafter, the method and effect of the present invention will be described in more detail with reference to Comparative Examples and Examples, but the scope of the present invention is not limited to the following Examples. The following% means weight% unless otherwise stated.

Comparative Example 1

After washing 10 kg of washed water with water, add 0.03% maltogenic alpha amylase, heat resistant alpha amylase, beta amylase, gloco amylase, flulanase to 170 L of water at 50 ° C, and add 6 g of citric acid and 15 g of sodium citrate was added. 10 hours immersion time The rice was dehydrated, steamed for 10 minutes with 1.0 kg / cm 2 of steam, and then dried for 12 hours with hot air at 45 ° C. After crushing the dried rice to 60 ~ 100mesh 5kg per minute and 2kg of salt evenly mixed to complete the product. 0.6kg / kg of water was added to the product and kneaded for 5 minutes to complete the rice cake. The finished rice cake was molded into a 3 × 3 cm 3 cube and stored at room temperature to measure the hardness and differential scanning calorimeter (DSC) of the rice cake, and the results are shown in Tables 1 and 2 below.

Example 1

The rice powder prepared in the same manner as in Comparative Example 1 was mixed with 0.03% maltogenic alpha amylase to complete the product. The rice cake was completed by kneading for 5 minutes to which 0.6 kg / kg of water was added. The finished rice cake was molded into a 3 × 3 cm 3 cube and the hardness and DSC of the rice cake prepared while storing at room temperature were measured and the results are shown in Tables 1 and 2 below.

Example 2

The enzyme added to the rice powder prepared in Example 1 was carried out in the same manner except that 0.03% of maltogenic alpha amylase and 0.01% of heat-resistant alpha amylase, beta amylase, glucoamylase and flulanase were added. 0.6 kg / kg of water was added thereto, followed by kneading for 5 minutes to complete the rice cake. The finished rice cake was molded into a 3 × 3 cm 3 cube and the hardness and DSC of the rice cake prepared while storing at room temperature were measured and the results are shown in Tables 1 and 2 below.

TABLE 1

1) The hardness of rice cakes was measured using a rheometer (Sun Kagaku, Japan), and the force required to penetrate 1.0 cm from the surface was expressed in hardness.

TABLE 2

2) DSC of rice cake was measured using PERKIN ELMER TAC 7 / DX of the United States. The rice cake was put into an aluminum sample pan, sealed, and then heated at room temperature to 110 ° C / min at a rate of 10 ° C / min to obtain an endothermic curve. The degree of aging (enthalpy) was calculated by the following equation as the area of the peak occurring near 40 ~ 60 ℃.

Where A is the peak area (cm 2), B is 0.5 min / cm (time base), E is the correction constant (12.74), qs is sensitivity (0.016 mV / cm) and M is sample weight (mg).

As can be seen in Table 1 and Table 2, the instant rice cake prepared by pre-treatment and post-treatment with enzyme was confirmed that the hardness was reduced during storage compared to the apostasy (only pre-treatment), so that curing was inhibited. Enthalpy, which can be seen as the degree of aging, was also low during storage, and it was confirmed that starch was inhibited by enzymes, thereby delaying hardening of rice cakes.

In addition, the combination of heat-resistant alpha amylase, beta amylase, glucoamylase, flulanase, and the like in addition to using maltogenic alpha amylase alone when treating enzymes in Tables 1 and 2 further prevents the hardening of rice cakes. It was found to be effective.

As described above, in the case of instant rice cake powder prepared according to the present invention, since it becomes a rice cake simply by adding water, it has the advantage of easily enjoying a unique rice cake at home as well as outdoors. Compared with the existing products, the softness is long lasting.

Claims (3)

For rice, 0.001 to 0.1% by weight of one or more enzymes selected from the group consisting of maltogenic alpha amylase, heat resistant alpha amylase, beta amylase, glucoamylase and flulanase is immersed in water with rice and then dehydrated. After the sufficient α by using steam, and dried at a temperature range of 40 ~ 60 ℃, pulverizing the particle size of the powder to 60 ~ 100 mesh, the production of instant rice cake powder characterized in that the enzyme is added again Way. The method according to claim 1, wherein when the rice is immersed in water, sodium citrate and citric acid are mixed with 0.001 to 0.05% by weight, respectively, with a pH adjuster to maintain the pH of the rice suspension 4-7 with the enzyme Method for producing instant rice cake powder, characterized in that. Rice cake powder prepared by the method according to claim 1 or 2.