KR0133157B1 - Instant miscellaneous cereals powder, and processing method of it - Google Patents

Abstract

The preparation provides cereal cake which has a good feeling of chew and preferably, is commercially available as a nutrition food. Beans, unpolyshed rice, barley, corns and adlay are washed with water and immersed into water. To the immersed cereal are added enzymes such as maltosenic alpha-amilase, heat-resisting alpha-amilase, beta-amilase, glucoamilase and pullulalase, and citric acid and sodium citrate. The cereal is dehydrated 12 hours after immersing. It is then steamed, dried with hot air and pulverized. The pulverized cereal is added to rice cake powder in the same ratio and then mixed. Mixing with sugar and salt yield the instant cereal cake powder.

Description

Instant Multigrain Rice Cake and Method for Preparing the Same

The present invention relates to instant grain rice cake powder and a method for preparing the same, and more specifically, to a variety of grains treated with various enzymes in the enzyme-treated rice powder of spicy rice and / or glutinous rice after the gelatinized powder and dried and pulverized It relates to a method for producing instant cereal rice cake by adding. In general, rice cakes are manufactured through the process of raw material → dipping → dehydration → (grinding) → mixing (salt etc.) → steaming → blot → molding → products.

Therefore, a lot of time and effort is required when making rice cakes at home, and most of all, the bottle path process, which is the main process of making rice cakes, is very difficult and difficult process. For this reason, the rice cake is difficult to popularize even though it is a favorite food of many people, there is a problem that takes a lot of time and costs even when using the mill. In addition, commercially purchased rice cakes have a problem of hardening in a short time, and there was a difficulty in purchasing and eating at that time.

Accordingly, as a result of extensive research in order to solve the above problems, the present applicant has filed a patent application on the instant rice cake powder and its manufacturing method on February 19, 1994, and the Korean Patent Application No. 94-3012. Granted. However, since the patent selects only rice as a raw material, there is a monotonous point in preference.

Accordingly, an object of the present invention is to provide a method for preparing instant grain rice cake powder, which not only compensates for the above shortcomings but also has a good chewing feeling, is healthy, desirable, and commercially useful.

Another object of the present invention is to provide an instant cereal rice cake prepared by the above method.

Another object of the present invention is to provide a variety of processed products using a constant powder.

The method of the present invention for achieving the above object is to immerse the grains in water with the enzyme and then dehydrated, and then the α and dried and crushed grains and rice immersed in water with the enzyme and then dehydrated And mixing the rice cake powder, which has been sufficiently alphalated and dried and ground.

In order to achieve another object of the present invention, instant cereal rice cake is dehydrated after immersing the grains in water with enzyme and then dehydrated, and then dehydrated after immersing the dried and crushed grain powder and rice in water with enzyme. It is then made by mixing enough and dried and pulverized glutinous rice powder, and then kneaded by adding water so that the final moisture content is 40 to 55% to the mixed powder.

Looking at the present invention in more detail as follows.

The present invention consists of a process of preparing and adding various grain powders of rice cake powder (hereinafter abbreviated as enzyme-treated rice cake powder) prepared by the method of Korean Patent Application No. 94-3012. Immersion (immersion water with enzyme 0.001 ~ 0.1%, pH adjuster) → dewatering → α (steaming or extrusion) → drying (only for α-ization with steam) → grinding → mixing with raw materials → products Is done.

In the present invention, various enzymes, for example, soybeans, red beans, barley, brown rice, yulmu, corn, or sorghum when soaked with various enzymes 0.001 to 01. Weight percent, sodium citrate and citric acid, respectively, at 0.001 → 0.05 weight percent. At this time, the temperature of the immersion water is preferably 70 ℃ or less when immersed at room temperature, it is more preferable to maintain the initial temperature immersed in the grains 40 ~ 60 ℃. This is because the action of the enzyme is the most active in the above temperature range, if the temperature is too high, the enzyme may be inactive or ripened grains. The amount of immersion water should be enough to submerge the grains, but preferably 1-2 times the weight of the grains. If the amount of immersion water is too large, the concentration of enzyme is lowered and the working efficiency is reduced. In addition, dipping time of at least 2 hours can maximize the action of the enzyme.

After the immersion process, the grains are sufficiently removed, and then converted into α using steam or an extruder. Steam can be steamed for 2 to 20 minutes at a pressure of about 0.5 kg / cm 3 to 5 kg / cm 3 In the case of a further case, it is possible to gelatinize at a temperature of about 30 to 50 rpm at an extrusion part temperature of 110 to 130 ° C. using a nozzle having a diameter of 5 mm based on a single screw extruder. When using the extruder to be α, there is a disadvantage in that a separate drying process is not required, but it is also expensive.

In the case where α is formed using steam, the grains are dried using hot air at 40 to 60 ° C. In this case, when the temperature is lower than the temperature, too much time is required for drying, and when the temperature is exceeded, smooth drying is difficult due to shrinkage of the grain surface. The α-finished product goes through a grinding process, but the particle size during grinding is preferably between 60 and 100messh.

If the grain size is larger than this, mixed grain powder with instant rice cake powder can be used to make mixed grain rice, so that the hydration speed is lowered. You will have difficulty.

Kinds of enzymes used in the present invention include maltogenic α-amylese, heat resistant alpha-amylase, beta-amylase, glucoamylase, pullulanase Each enzyme is added in an amount of 0.001 to 0.1 wt% based on the amount of the raw material. The use of enzymes may be used alone or in combination of two or more enzymes.

A feature of the present invention is that the pH adjusting agent is dissolved in the immersion water to assist the action of the enzyme. The modulator plays a role in maintaining a pH range in which enzymes can be active during dipping of grains. Sodium citrate and citric acid are added at 0.001 to 0.05 wt%, respectively. When added below the above range does not play a role in pH adjustment, when added above the problem that 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 activity can be adjusted within the above range.

In addition, the mixed grain powder is mixed with the rice cake powder, which is slightly different for each grain, but can generally be added up to 5 to 50% by weight with respect to the enzyme-treated rice cake powder. When there is little and mixes more, the physical value as a rice cake falls. The types of grains that can be mixed can be mixed in the case of grains having a starch content of 60% or more, and the number of grains that can be mixed is not limited as long as the filling amount does not exceed 50%.

Another feature of the present invention is that the physical properties of the grain rice cake according to the present invention is free to add a specific drinkable ingredient because it has a suitable viscosity to eat when poured with a suitable amount of water kneading. For example, when manufacturing mugwort rice cakes, 5% by weight of mugwort powder is added to the finished product to make mugwort rice cakes.To prepare healthy rice cakes containing a lot of dietary fiber, add insoluble dietary fiber and mix them evenly. You can give it. In this case, the addition amount is due to the physical properties of the raw material to be added. If the additive component itself has a viscosity, it can be added to a level similar to that of general grains, for example, up to about 50% by weight. Up to weight percent can be added. In addition, the grain rice cake powder of the present invention can be usefully used in various rice processing products such as rice cakes.

When the appropriate amount of water is added to the instant cereal rice cake powder prepared by the above method to knead the dough, the amount of water added to the ready-to-eat edible grain rice cake is 40-55%. Can be represented. When water is added less than the water content, the properties of the rice cake are too hard to eat, and on the contrary, when the water content is exceeded, stickiness is increased, and thus, there is a concern that the water property is closer to porridge than rice cake. .

As described above, in the present invention, the granules containing starch are subjected to enzymatic treatment, and then gelatinized and powdered so as to have a certain viscosity on their own. When mixed in a ratio, it is possible to produce a variety of rice cakes with excellent chewing feeling. Therefore, the product according to the present invention has the advantage of not only complementing the monotony of the existing product but also easily ingesting various grains beneficial to health. In addition, unlike the various types of rice cakes purchased commercially, the softness can be maintained for a long time. In addition, instant grain rice cake powder of the present invention is simply poured with water, so when you knead to become a grain rice cake will be able to enjoy various types of rice cake at home as well as outdoors.

Although the effect of foot footing is described in more detail through the following examples, the scope of the foot footing is not limited to the following examples. The following% means weight% unless otherwise indicated.

Example 1

After washing five kinds of grains (soybean, brown rice, barley, corn, and yulmu) with water, each 5kg was immersed in 10L of water at 40 ° C, and then maltogenic alpha amylase 0.02%, heat resistant ilpa amylase, beta amalase, glucoamylase. And pullulanase were added at 0.008%, respectively, and 0.5 g of citric acid and 1.25 g of sodium citrate were added together. After dipping the immersed grains for 12 hours, steam for 10 minutes with 1.2 kg / cm 3 of steam and dried for 12 hours with hot air at 45 ℃. 4% and 8% of the grains were added to the rice cake powder prepared by the method 1 in the practice of Korean Patent Application No. 94-3012, after crushing the dried grains to 60 to 100mesh. The total amount of grains added was 20% and 40%. Sufficiently mixed grain powder was mixed with 6% powdered sugar and 2% salt of the total powder weight to complete the instant grain rice cake powder. After adding 0.8kg / kg of water to the product and kneading for 5 minutes to complete the mixed rice cake, the finished rice cake was molded into a cube of 3cm2 and stored at room temperature, and the rice cake and composition using the grains and rice powder prepared without enzyme treatment. The hardness of this unadded glutinous rice duck is shown in Tables 1 and 2 to compare the specific results with the preference.

1) The hardness of rice cakes was measured using a rheometer (sun kagaku, Japan), and the hardness required to penetrate 1.0 cm from the surface using a plunger with a diameter of 0.5 cm.

1) As a result of 10 inspectors without sample

. Inspection standard

5: Very good 4: Good 3: Normal 2: Bad 1: Very bad

As can be seen in Tables 1 and 2, the physical properties and sensory drying results changed significantly depending on the enzyme treatment of the grains. The more grains, the longer the storage period, the higher the hardness. However, the product of enzyme-treated products had no significant increase in hardness compared to 100% glutinous rice cake regardless of the grain content. It can be seen that it shows a good result compared to. This fact indicates that various enzymes used in pretreatment of grains act on the starch quality of grains, which not only increases the soft properties but also suppresses the increase in hardness when the grains are made of rice cake. it means.

Example 2

20 kg of various grains washed with water (shown in Table 3 below) were washed with water, and then 0.030% maltogenic alpha amylase, heat-resistant alpha amylase, beta amylase, glucoamylase and flulanase were each 0.01% in 30 L of water at 50 ° C. It was added in portions, and 1.5 g of sodium citrate of 0.6 g of citric acid was added. The grains after immersion for 6 hours were dehydrated, steamed for 15 minutes with 1.0 kg / cm 3 of steam, and then dried for 12 hours with hot air at 45 ° C. The dried grains were pulverized to 60 to 100mesh, and each of the grains thus prepared was added to the rice cake powder prepared by the method of Example 1 of Korean Patent Application No. 94-3012 with increasing content, and then 6 Instant grain rice cake powder was prepared by mixing% per minute and 2% salt. 0.75kg / kg of water was added to the powder, and then kneaded for 5 minutes to prepare a multigrain rice cake. The prepared rice cake was molded with 3cm cubes of meat and left at room temperature for 5 hours, and then the physical properties and preferences were measured. The results are shown in Tables 3 to 5 below.

1) The hardness of rice cakes was measured using a rheometer (Sun Kagaku, Japan), and the force required to penetrate to the depth of 1.0cm from the surface using a 0.5cm diameter plunger was expressed in hardness.

1) Float adhesion was measured using a rheometer (sun kagaku, Japan) and the rice cake stuck to it when it was penetrated at a speed of 50mm / min after penetrating a plunger with a diameter of 0.5cm from the surface to a depth of 1.0cm. Is indicated.

1) The result of 10 inspectors without accompanying sample

. Inspection standard

5: Very good 4: Good 3: Normal 2: Bad 1: Very bad.

As shown in Tables 3 and 4, it can be seen that when the various grains are mixed with rice powder to produce rice cake, the hardness increases and the adhesion tends to decrease. There are some differences depending on the type of grain, but when added in more than 50% in general, the increase in hardness is noticeable and the adhesion is much lower. In that case, when chewing rice cakes, they give a hard feeling like sweets rather than the physical properties of rice cakes.

Table 5 shows the results demonstrating this fact. If the added amount of the grains exceeds 50%, the degree of preference decreases at the same time or less than three points except for Yulmu, so the physical properties deteriorate and the preference also decreases rapidly. You can see that.

Example 3

After washing three kinds of grains (brown rice, barley, yulmu) with water, each 5kg was immersed in 8L of water at 50 ° C, 0.015% maltogenic alpha amylase, 0.05% heat resistant alpha amylase, glucoamylase, and flulanase, respectively. 0.5 g of citric acid and 1.3 g of sodium citrate were added together. After immersion for 12 hours, the grains were dehydrated, steamed for 10 minutes with 1.5 kg / cm 3 of steam, and then dried for 10 hours with hot air at 60 ° C. After grinding the dried grains to 60 to 100mesh, 10% each of the rice cake powder prepared by the method of 1 in the method of Korean Patent Application No. 94-3012 was mixed by 10%, and 5% of mugwort powder was sufficiently mixed. 6% powdered sugar and 2% salt were mixed to prepare instant grain rice cake powder. 0.78kg / kg of water was added to the product, and then kneaded for 5 minutes to complete mugwort grain rice cake.

Example 4

After washing brown rice with water, 10kg was immersed in 15L of 70 ° C water, and then 0.02% of maltogenic alpha amylase, 0.005% of heat-resistant alpha amylase, beta amylase and glucoamylase, 1.0 g of citric acid and sodium citrate 2.3 g was added together. After immersing the brown rice soaked for 6 hours, steamed for 10 minutes with 1.5 kg / cm 3 of steam and dried for 10 hours with hot air at 60 ℃. After grinding the dried brown rice to 60 ~ 100mesh and mixed with 20% each of rice cake powder prepared by the method of Example 1 of Korea Patent Application No. 94-3012, 5% of insoluble dietary fiber is added to the dietary fiber Completed healthy grain powder containing.

Claims (8)

Two or more enzymes selected from the group consisting of maltogenic alpha amylase, heat resistant alpha amylase, beta amylase, glucoamylase and pullulanase are added to the grains in an amount of 0.001 to 0.1% by weight, soaked in water, and then the sodium is adjusted as a pH adjuster. Citrate and citric acid were added at 0.001 to 0.05% by weight, respectively, to maintain the pH of the immersion liquid at 4 to 7, followed by dehydration, sufficient α, dried and pulverized grain powder, maltogenic, alpha amylase, Two or more enzymes selected from the group consisting of heat-resistant alpha amylase, beta amylase, glucoamylase and pullulanase are added to the rice at 0.001 to 0.1% by weight, soaked in water, and then sodium citrate and citric acid as pH adjusters. To 0,001 to 0.05% by weight, respectively, to maintain the pH of the immersion liquid at 4 to 7, and then dehydrated and After drying screen and a method of manufacturing instant rice grains powder which was milled rice flour characterized by mixing. The method of claim 1, wherein the grain powder and rice cake powder is mixed 5 to 50% by weight to 50 to 95% by weight. The method of claim 1, wherein the grains are beans, red beans, barley, brown rice, barley, corn, or sorghum. Various processed foods using the composition of rice cake powder prepared by the method of any one of claims 1, 2 or 3. Two or more enzymes selected from the group consisting of maltogenic alpha amalase, heat resistant alpha amylase, beta amylase, glucoamylase and flulanase are added to the grains in an amount of 0.001 to 0.1% by weight, immersed in water, and then the sodium is adjusted with a pH adjuster. Citrate and citric acid were added at 0.001 to 0.05% by weight, respectively, to maintain the pH of the immersion solution at 4 to 7, followed by dehydration and sufficient α, followed by drying and crushing the dried powder and maltogenic alpha amylase, heat resistance Two or more enzymes selected from the group consisting of alpha amylase, beta amylase, glucoamylase and pullanase are added to the rice at 0.001 to 0.1% by weight, immersed in water, and then sodium citrate and citric acid are used as pH adjusters. Each was added at 0.001 to 0.05% by weight to maintain the pH of the immersion liquid at 4 to 7, followed by dehydration and sufficient α After mixing the dried and pulverized rice powder, and then mixed with water to make the final moisture content of 40 to 55% by instant mixing of the instant grain cereal cake. The instant grain rice cake according to claim 5, wherein the folded powder and the rice cake powder are mixed in an amount of 5 to 50% by weight to 50 to 95% by weight. According to claim 5, Instant mixed grain cake, characterized in that further added to the mixed powder powder mugwort powder or dietary fiber. The instant grain cereal cake of claim 5, wherein the grains are beans, red beans, barley, brown rice, barley, corn or sorghum.