KR100297521B1 - A method for the preparation of ddugboggi with a long shelf-life at room temperature - Google Patents

Abstract

The present invention (1) formulated powder manufacturing step, (2) pH 2 to 6 formulated water production step, (3) mixing the blended powder and the blended water to make a dough, (4) luxury of the dough (5) preparing the rice cake by extrusion, (6) cutting the extruded rice cake to a certain length, (7) immersing the cut rice cake in water and washing it, (8) washing the washed rice cake with pH 1.0 Adjusting the pH of the rice cake to 3.5 to 5.5 by immersing in an acid solution of ˜4.0, (9) dehydrating, sealing and packing the immersed rice cake, and (10) cooling the packaged rice cake after heat sterilization. Method of producing a rice cake for tteokbokki, and (1) a blended powder manufacturing step, (2) a blended water production step of pH 2-6, (3) mixing the blended powder and the blended water to make a dough, (4 ) Sheeting the dough, (5) aging the prepared sheet, (6) thinly aging the matured sheet and cut to a certain thickness and length (8) preparing the rice cake by gelatinizing the extruded sheet, (8) immersing the prepared rice cake in water and washing with water, and (9) dipping the washed rice cake in acid solution of pH 1.0-4.0 Adjusting the pH to 3.5 to 5.5, (10) dehydrating the sealed rice cake, sealing, packaging, and (11) heat sterilization of the packed rice cake in the manufacturing method of the rice cake for tteokbokki comprising a step It is about.

Description

A METHOD FOR THE PREPARATION OF DDUGBOGGI WITH A LONG SHELF-LIFE AT ROOM TEMPERATURE}

The present invention is extruded using an extruder, which is a conventional method, or using a method of forming a dough sheet and then cutting it out, 1) long-term storage at room temperature, 2) hardening phenomenon in circulation is suppressed soft and chewy texture This is a long-lasting, and 3) relates to a method for producing rice cakes for tteokbokki that gave the simplicity of cooking and time.

The conventional methods for producing rice cakes for tteokbokki have been prepared by mixing, kneading, extruding, and cutting the resulting dough by adding starch, refined salt, and optionally a quality improving agent, if necessary, using rice flour or other grain flour as main ingredients. It was a way to wrap.

Since rice cakes for tteokbokki contain a lot of water, microorganisms are prone to rot and rot during distribution. In general, food is used to extend the shelf life by reducing moisture through milking or drying.However, thicker products such as tteokbokki have a longer cooking time and cannot reproduce the original texture. This is not desirable.

Therefore, the rice cake for tteokbokki is generally subjected to refrigeration distribution, retort sterilization, etc. in order to extend the shelf life. However, the refrigeration distribution has only a preservation effect of about one week, the latter retort sterilization method has the disadvantage that the texture of the rice cake changes due to the change of color of the rice cake for the tteokbokki.

In case of Tteokbokki rice cake obtained by the conventional method, it has excellent steaming right after manufacturing, but due to the aging of starch during distribution, the texture is hardened and the original texture is lost, and it must be soaked in water before cooking. There was discomfort.

Accordingly, the present inventors make the appearance of the rice cake for tteokbokki by cutting the dough sheet as well as the extrusion method, and by acidic treatment and sealing and heating to enable long-term storage of room temperature, and adjust the pH of the dough By suppressing the hardening of the tissue by developing a method for producing a rice cake for rice cakes that gave excellent texture and simplicity of cooking.

An object of the present invention is to provide long-term storage at room temperature, to suppress the hardening of the tissue during distribution to maintain an excellent texture, and to provide a method for producing a rice cake for easy cooking.

To this end, according to the first embodiment of the present invention,

(1) blending powder manufacturing step, (2) blending water production step of pH 2-6, (3) mixing the blending powder and the blending water to make a dough, (4) gelatinizing the dough, (5 A) manufacturing into a rice cake by extrusion, (6) cutting the extruded rice cake to a certain length, (7) immersing the cut rice cake in water and washing it with water, (8) washing the rice cake with a pH of 1.0-4.0 Tteokbokki comprising the step of adjusting the pH of the rice cake to 3.5 ~ 5.5 by immersing in the acid solution, (9) dehydrating and sealing, packaging the immersed rice cake, and (10) cooling the packaged rice cake after heat sterilization Provided is a method for producing a rice cake.

Moreover, according to 2nd Embodiment of this invention,

(1) blending powder manufacturing step, (2) blending water production step of pH 2-6, (3) mixing the blending powder and the blending water to make a dough, (4) sheeting the dough, (5 A) aging the prepared sheet, (6) thinning the matured sheet and cutting it to a certain thickness and length, (7) defrosting the cut sheet to make rice cake, (8) preparing the rice cake Immersing in water and washing with water, (9) immersing the washed rice cake in an acid solution of pH 1.0-4.0 to adjust the pH of the rice cake to 3.5-5.5, (10) dehydrating, sealing and packing the soaked rice cake, And (11) there is provided a method for producing rice cakes for tteokbokki comprising a step of cooling the packaged rice cakes after heat sterilization.

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

In the present invention, the rice cake for tteokbokki can be produced by two methods of extrusion method and sheet cutting method.

The blended powder used as a raw material is prepared by adding rice and / or wheat flour and other grains as main ingredients, and adding starch as necessary. However, according to the sheet cutting method, since it is difficult to form the sheet only by rice powder, it is preferable to use the mixture so that the rice powder is 30% by weight or less and 50% by weight or more of flour based on the total blended content. As starch, for example, wheat starch, rice starch, potato starch, tapioca starch, corn starch and those processed or denatured can be used. In addition, proteins, fats and oils, emulsifiers and the like commonly used in food production can be used as appropriate. have.

The mixing water used for the dough is adjusted to pH 2 to 6 by adding at least one organic acid selected from acetic acid, lactic acid, citric acid, adipic acid and malic acid to water in which quality modifiers such as refined salt, noodle added, emulsifier and gum are dissolved. . As a result, it is possible to secure long-term preservation of the prepared rice cake for tteokbokki and to suppress the hardening of the tissue. The use of cooling water as the water for formulated water makes it possible to knead with a greater amount of water when kneading, thereby enhancing α-oxidation.

A dough is made using the compounding number 36-60 volume part with respect to 100 weight part of obtained compounding parts. If the number of the compound is less than 30 parts by volume, the dough sheet forming connection is poor, and when more than 60 parts by volume, the dough becomes loose, resulting in sagging sheets and poor cutting. The higher the amount of rice flour in the blend, the more difficult it is to form the dough sheet.In the case of sheet cutting, the amount of blended water is increased to maximize the viscosity of the flour through polyhydric acid, and the pressure is reduced during the kneading to reduce the kneading. Let this be dense.

In the extrusion method, the dough is heated with steam or the like, for example, gelatinized at 100 ° C. for 9 minutes, and then extruded to a constant thickness of 3.5 kg / cm ² , preferably 7.0 to 13.0 mm, thereby making rice cakes. do. At this time, the gelatinization may be performed while kneading, or extrusion and gelatinization may be simultaneously performed by gelatinization by extrusion force after kneading. The extruded rice cake is cut into a predetermined length, preferably 15 cm or less, Prevent immersion in water at 4 to 20 ° C and rinse for 1 to 3 minutes.

In the sheet cutting method, the dough is first made into a sheet, and then aged for 30 to 50 minutes at a temperature of 20 to 30 ° C. and a humidity of 60 to 90%. When aging is completed, the sheet is thinly sliced and cut into a certain thickness and length. For example, the cross section of the cut-out tteokbokki may be round or square, and it can be cut out to 4-10 mm in diameter and 15 cm or less in length. The cut-out tteokbokki is boiled at 100 ° C. for 10-20 minutes, then prevents soaking in water at 4-20 ° C. and washed with water for 1 to 3 minutes.

Water-teasted rice cakes washed with water are immersed in an acid solution having a pH of 1.0 to 4.0 to impart storage properties. In order to adjust the pH, one or more organic acids that can be used in foods such as acetic acid, lactic acid, citric acid, adipic acid, malic acid, or a mixture of two or more kinds are appropriately selected and used. Organic acids appear to have a bactericidal effect (sterilization effect) by penetrating into the cell walls of microorganisms or to inhibit growth (bactericidal action) by adjusting pH. Normal heat-resistant microorganisms grow well in the vicinity of neutral pH, and the growth is suppressed toward acidity, so the pH is adjusted in the range of 3.5 to 5.5.

In addition, some heat-resistant bacteria are susceptible to high heat, so heat treatment is essential. Therefore, it is preferable to sterilize the rice cakes which are dehydrated, sealed and packaged after immersing the acid solution by heat treatment. Heat treatment conditions vary depending on the pH and acidity of the product. To ensure long-term storage, steam sterilization should be performed at 85 to 100 ° C for 30 to 60 minutes, especially at 85 ° C for more than 30 minutes, and at 95 ° C for at least 20 minutes. In addition, the conditions necessary for sterilization can be set appropriately.

The rice cake for tteokbokki prepared according to the present invention can be stored at room temperature for a long time by acid solution immersion and heat sterilization, and it can suppress the hardening phenomenon during distribution by acidifying the dough during mixing, so that the restoration time during cooking is fast, The strands are separated, so they do not need to be soaked and cooked, which is very convenient.

Hereinafter, an Example and a comparative example demonstrate this invention. The following examples are provided only to facilitate understanding of the present invention, but the present invention is not limited to these examples.

Example 1

When adding flour and preparing dough sheet, cutting organic acid, adding organic acid to dough, preserving organic acid for preservation and heat sterilization

The rice cake for tteokbokki of the present invention was prepared according to the following process.

① Dissolve 350 g of refined salt, 110 g of emulsified oil and oil, 100 g of lactic acid in cooling water to make 4500 ml of mixed water, add the cooled mixture of water to 7.5 kg of gravity flour, 1.5 kg of tapioca starch, 1.0 kg of rice flour, and depressurize (700mmHg). Dough dough was prepared by mixing in a mixer for 15 minutes.

② The dough dough rolled to make a sheet and then aged for 40 minutes at 20 ℃ in the aging machine.

③ The dough sheet from the ripening machine was rolled to a thickness of 7.0 mm, and then cut out in an annular state with a width of 7.0 mm. The length was cut into 10 cm, which is the length of a conventional rice cake for tteokbokki.

④ The tteokbokki for cutting tteokbokki boiled at 99 ℃ boiling water for 12 minutes.

⑤ After boiling, washed with water at 10 ℃ or less for 2 minutes.

⑥ After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% malic acid, 15 wt% mixture of adipic acid) was immersed in an acid solution of pH 2.8 added to 3% for 1 minute.

⑦ After immersion, put it in wrapping paper and heat it at 90 ℃ for 30 minutes.

⑧ After heating, the product was cooled until the product temperature was below 35 ℃.

Example 2

When extruded by extruder, organic acid is added to dough, and organic acid is immersed and heat sterilized for preservation

① Dissolve 350 g of refined salt, 110 g of emulsified oil and 100 g of lactic acid in cold soft water to make 3800 ml of mixed water, add 10.0 kg of rice powder to the cold mixed water and steam with 3.5 kg · f / ㎠ steam for 9 minutes. Kneaded

② The pasted dough was extruded through an extruder through a die having a diameter of 7.0 mm.

③ The extruded ones were cut to a length of about 10 cm and washed with water for 2 minutes so as not to soak in water.

④ After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% malic acid, 15 wt% mixture of adipic acid) was immersed in an acid solution of pH 2.8 added to 3% for 2 minutes.

⑤ After immersion, put it in packing paper and heat it at 90 ℃ for 30 minutes after sealing.

⑥ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 1

Manufacturing method cut out dough sheet, low price: 35%

① Dissolve 350 g of refined salt and 110 g of emulsified oil and fat in cold soft water to make 3500 ml of mixed water. Add the cold mixed water described above to a mixture of 7.5 kg of gravity flour, 1.5 kg of tapioca starch, and 1.0 kg of rice flour, and mix under normal pressure for 15 minutes. Dough dough was prepared.

② The dough dough rolled to make a sheet and then aged for 40 minutes at 20 ℃ in the aging machine.

③ The dough sheet from the aging machine was rolled to a thickness of 7.0 mm, then cut out into an annular state having a width of 7.0 mm, and cut to a length of 10 cm.

④ cut tteokbokki for rice cake boiled for 12 minutes at 99 ℃ boiling water.

⑤ After boiling, washed with water at 10 ℃ or less for 2 minutes.

⑥ After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% malic acid, 15 wt% mixture of adipic acid) was immersed in the added acid solution for 3 minutes.

⑦ After immersion, put it in wrapping paper and heat it at 90 ℃ for 30 minutes.

⑧ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 2

Manufacturing method cut out dough sheet, when rice addition amount is adjusted

① Dissolve 350 g of refined salt and 110 g of emulsified oil in cold soft water to make 4500 ml of mixed water. Add the cooled mixed water to the mixture of 5.5 kg of gravity flour, 1.5 kg of tapioca starch, and 3.0 kg of rice flour, and add it to the mixture under reduced pressure (700mmHg). Dough dough was prepared by mixing for 15 minutes.

② The dough dough rolled to make a sheet and then aged at 20 ℃ for 40 minutes in the aging machine.

③ The dough sheet from the aging machine was rolled to a thickness of 7.0 mm, then cut out into an annular shape having a width of 7.0 mm, and cut to 10 cm in length.

④ Boiled tteokbokki boiled in boiling water 99 ℃ for 12 minutes.

⑤ After boiling, washed with water at 10 ℃ or less for 2 minutes.

⑥ After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% malic acid, 15 wt% mixture of adipic acid) was immersed in an acid solution of pH 2.8 added to 3% for 1 minute.

⑦ After immersion, put it in wrapping paper and heat it at 90 ℃ for 30 minutes.

⑧ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 3

Manufacturing method cut out dough sheet, flour and rice ratio adjusted

① Dissolve 350 g of refined salt and 110 g of emulsified oil in cold soft water to make 4500 ml of mixed water. Add the cooled mixed water to the mixture of 4.5 kg of gravity flour, 1.5 kg of tapioca starch, and 4.0 kg of rice flour, and then, under reduced pressure (700mmHg) mixer, Dough dough was prepared by mixing for 15 minutes.

② The dough dough rolled to make a sheet and then aged for 40 minutes at 20 ℃ in the aging machine.

③ The dough sheet from the aging machine was rolled to a thickness of 7.0 mm, then cut out into an annular shape having a width of 7.0 mm, and cut to 10 cm in length.

④ cut tteokbokki for rice cake boiled for 12 minutes at 99 ℃ boiling water.

⑤ After boiling, washed with water at 10 ℃ or less for 2 minutes.

(6) After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% citric acid, 15 wt% mixture of adipic acid) was immersed in an acid solution of pH 2.8 added to 3% for 1 minute.

⑦ After immersion, put it in wrapping paper and heat it at 90 ℃ for 30 minutes.

⑧ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 4

Manufacturing method of cutting out dough sheet, without adding organic acid for dough

① Dissolve 350 g of refined salt and 110 g of emulsified oil and oil in cold soft water to make 4500 ml of mixed water. Add the cooled mixed water to the mixture of 7.5 kg of gravity flour, 1.5 kg of tapioca starch, and 1.0 kg of rice flour, and then use a reduced pressure (700mmHg) mixer. Dough dough was prepared by mixing for 15 minutes.

② The dough dough rolled to make a sheet and then aged for 40 minutes at 20 ℃ in the aging machine.

③ The dough sheet from the aging machine was rolled to a thickness of 7.0 mm, then cut out into an annular shape having a width of 7.0 mm, and cut to 10 cm in length.

④ cut tteokbokki for rice cake boiled for 12 minutes at 99 ℃ boiling water.

⑤ After boiling, washed with water at 10 ℃ or less for 2 minutes.

⑥ After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% malic acid, 15 wt% mixture of adipic acid) was immersed in an acid solution of pH 2.8 added to 3% for 1 minute.

⑦ After immersion, put it in wrapping paper and heat it at 90 ℃ for 30 minutes.

⑧ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 5

When the dough sheet is cut out and the amount of organic acid added for dough is adjusted.

① Dissolve 350 g of refined salt, 110 g of emulsified oil and oil, 50 g of lactic acid in cold soft water to make 4500 ml of mixed water. Dough dough was prepared by mixing in a mixer for 15 minutes.

② The dough dough rolled to make a sheet and then aged for 40 minutes at 20 ℃ in the aging machine.

③ The dough sheet from the aging machine was rolled to a thickness of 7.0 mm, then cut out into an annular shape having a width of 7.0 mm, and cut to 10 cm in length.

④ cut tteokbokki for rice cake boiled for 12 minutes at 99 ℃ boiling water.

⑤ After boiling, washed with water at 10 ℃ or less for 2 minutes.

(6) After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% citric acid, 15 wt% mixture of adipic acid) was immersed in an acid solution of pH 2.8 added to 3% for 1 minute.

⑦ After immersion, put it in wrapping paper and heat it at 90 ℃ for 30 minutes.

⑧ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 6

When extruder does not add organic acid for dough using extruder

① 350 g of refined salt and 110 g of emulsified oils were dissolved in cold soft water to make 3800 ml of mixed water. The cold mixed water described above was added to 10.0 kg of rice flour, and kneaded for 9 minutes while steaming with a steam of 3.5 kg · f / cm 2.

② The pasted dough was extruded through an extruder through a die having a diameter of 7.0 mm.

③ The extruded ones were cut to a length of about 10 cm and washed with water for 2 minutes so as not to soak in water.

(4) After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% malic acid, 15 wt% mixture of adipic acid) was immersed in an acid solution having a pH of 2.8 added to 3% for 2 minutes.

⑤ After immersion, put it in packing paper and heat it at 90 ℃ for 30 minutes after sealing.

⑥ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 7

When adjusting the amount of organic acid added for extrusion and kneading by using extruder

① Dissolve 350 g of refined salt, 110 g of emulsified oil and 50 g of lactic acid in cold soft water to make 3800 ml of mixed water, add 10.0 kg of rice powder to the cold mixed water, and steam for 9 minutes while steaming with 3.5 kg · f / ㎠ steam. Kneading

② The pasted dough was extruded through an extruder through a die having a diameter of 7.0 mm.

③ The extruded ones were cut to a length of about 10 cm and washed with water for 2 minutes so as not to soak in water.

(4) After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% malic acid, 15 wt% mixture of adipic acid) was immersed in an acid solution having a pH of 2.8 added to 3% for 2 minutes.

⑤ After immersion, put it in packing paper and heat it at 90 ℃ for 30 minutes after sealing.

⑥ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 8

When only heat treatment without immersion in organic acid

① manufactured as described above under the same conditions as ① to ⑤ of Example 1 and ① to ③ of Example 2.

(2) After washing with water, it was immersed in water to which no organic acid was added for the same time as in Example 1 and Example 2 described above.

③ After immersion, put it in packing paper and heat it at 90 ℃ for 30 minutes after sealing.

④ After heating, it was cooled until the product temperature was below 35 ℃.

Comparative Example 9

When not immersed in organic acid and heated

① manufactured as described above under the same conditions as ① to ⑤ of Example 1 and ① to ③ of Example 2.

(2) Example 1 and Example described above were added to an acid solution having a pH of 2.8 to which 3% of organic acid (acetic acid 12wt%, lactic acid 50wt%, citric acid 10wt%, malic acid 13wt%, adipic acid 15wt% mixture) was added after washing with water. Each was immersed for the same time as 2.

③ After dipping, put it in packing paper and seal it.

Comparative Example 10

When heat treatment time is adjusted without immersion in organic acid

① manufactured as described above under the same conditions as ① to ⑤ of Example 1 and ① to ③ of Example 2.

(5) After washing with water, it was immersed in water without addition of organic acid for the same time as in Example 1 and Example 2 described above.

⑦ After immersion, put it in packing paper and heat it for 25 minutes at 90 ℃ after sealing.

⑧ After heating, it was cooled until the product temperature was below 35 ℃.

Comparative Example 11

Manufacturing method cut out of dough sheet, in case of adjusting diameter of rice cake for tteokbokki

① Dissolve 350 g of refined salt, 110 g of emulsified oil and oil, 100 g of lactic acid in cold water to make 4500 ml of mixed water, and add the cooled mixed water described above to a mixture of 7.5 kg of gravity flour, 1.5 kg of tapioca starch, and 1.0 kg of rice flour. Dough dough was prepared by mixing in a mixer for 15 minutes.

② The dough dough rolled to make a sheet and then aged for 40 minutes at 20 ℃ in the aging machine.

③ The dough sheet from the ripening machine was rolled to a thickness of 3.0 mm, then cut out into an annular state having a width of 3.0 mm, and the length was cut into 10 cm.

④ cut tteokbokki for rice cake boiled for 12 minutes at 99 ℃ boiling water.

⑤ After boiling, washed with water at 10 ℃ or less for 2 minutes.

(6) After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% citric acid, 15 wt% mixture of adipic acid) was immersed in an acid solution of pH 2.8 added to 3% for 1 minute.

⑦ After immersion, put it in wrapping paper and heat it at 90 ℃ for 30 minutes.

⑧ After heating, the product was cooled until the product temperature was below 35 ℃.

Comparative Example 12

Manufacturing method in which dough sheet is cut out and length of rice cake for tteokbokki is adjusted

① Dissolve 350 g of refined salt, 110 g of emulsified oil and oil, 100 g of lactic acid in cold water to make 4500 ml of mixed water, and add the cooled mixed water described above to a mixture of 7.5 kg of gravity flour, 1.5 kg of tapioca starch, and 1.0 kg of rice flour. Dough dough was prepared by mixing in a mixer for 15 minutes.

② The dough dough rolled to make a sheet and then aged for 30 minutes at 20 ℃ in the aging machine.

③ The dough sheet from the aging machine was rolled to a thickness of 7.0 mm, then cut out into an annular shape having a width of 7.0 mm, and cut to 20 cm in length.

④ cut tteokbokki for rice cake boiled for 12 minutes at 99 ℃ boiling water.

⑤ After boiling, washed with water at 10 ℃ or less for 2 minutes.

(6) After washing with water, organic acid (12 wt% acetic acid, 50 wt% lactic acid, 10 wt% citric acid, 13 wt% citric acid, 15 wt% mixture of adipic acid) was immersed in an acid solution of pH 2.8 added to 3% for 1 minute.

⑦ After immersion, put it in packing paper and heat it at 90 ℃ for 30 minutes.

⑧ After heating, the product was cooled until the product temperature was below 35 ℃.

(In case of sheet cutting method, sheet formability and cutting section comparison test of dough)

Example 1 and compared to 1 to 3 in the dough to make the sheet when making and cutting the strength of the sheet and the cross-sectional state of the rice cake for tteokbokki when cutting and the results are shown in Table 1. These items are very important for continuous production.

In Examples and Comparative Examples, the state of forming the dough sheet was different depending on factors such as the amount of water, the pressure of the kneader, the mixing ratio of rice flour and flour.

Cutting Method Using Dough Sheet Sheet formation Cut-out section Example 1 Good Good Comparative Example 1 Slightly bad Slightly bad Comparative Example 2 Good usually Comparative Example 3 Bad Bad

Criteria for the test items are as follows.

Good :

Sheet Formation ▷ The strength is appropriate and there is no break.

Cutting Section ▷ Moist and smooth.

usually :

Sheet Formation ▷ Normal strength but no break.

Cutting Section ▷ Slightly moist and smooth.

Slightly bad:

Sheet Formation ▷ Broken connection occurs due to weak connectivity.

Cutting section ▷ Slightly rough

Poor:

Sheet Forming ▷ The breakage is so severe that continuous formation is impossible.

Cutting section ▷ Very rough

(Room temperature long-term preservation test)

Storing rice cakes prepared in Examples 1, 2 and Comparative Examples 8-10 was stored at room temperature to measure and evaluate the degree of microbial decay, and the results are shown in Table 2.

The degree of microbial decay was measured by a dry rehydrateable film method based on general bacteria.

Microbial decay was determined to be 10 ⁷ ↑ / g. Criteria for the test items are as follows.

Quantity: Less than 10 ⁷ / g

Poor: more than 10 ⁷ / g

The degree of microbial decay during long-term storage at room temperature Produce 1 month 2 months 3 months 4 months 5 months 6 months Example 1 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ Example 2 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ Comparative Example 8 10 ↓ 10 ⁷ ↑ - - - - - Comparative Example 9 10 ↓ 10 ⁷ ↑ - - - - - Comparative Example 10 10 ↓ 10 ² ↑ 10 ³ ↑ 10 ⁵ ↑ 10 ⁷ ↑ - -

(Evaluation test for curing and cooking)

The hardening and restorability of the rice cakes prepared in Examples 1, 2 and Comparative Examples 4-7 were evaluated and the results are shown in Table 3.

In general, when curing occurs, the restoration time is increased during cooking. Therefore, the evaluation index is set as the stability during cooking. Sensory evaluation was performed by taking samples of rice cakes for tteokbokki, which are kept at room temperature, at regular intervals and adjusting the cooking time. For cooking method, 150g of rice cake for tteokbokki was cooked in 150ml of boiling water for 2 minutes, and then dehydrated and sampled. .

Criteria for testing items on hardening inhibition are as follows.

Good: Cooking time 2 ~ 3 minutes

Normal: Cooking time 4-5 minutes

Poor: Over 6 minutes cooking time

Curing and Cooking Restoration day 1 month 2 months 3 months 4 months 5 months 6 months Example 1 Good Good Good Good Good Good usually Example 2 Good Good Good Good Good Good usually Comparative Example 4 Good usually Bad Bad Bad Bad Bad Comparative Example 5 Good usually usually usually usually usually Bad Comparative Example 6 Good Bad Bad Bad Bad Bad Bad Comparative Example 7 Good usually usually usually Bad Bad Bad

(Exterior Evaluation Test)

Appearance evaluation was performed on the rice cakes prepared in Example 1 and Comparative Examples 11 and 12.

Appearance evaluation was evaluated by five trained professional sensory test personnel in five stages of 5 (good), 4 (slightly good), 3 (normal), 2 (slightly poor), and 1 (bad). It judged as follows.

Yang Ho: 4.6 ~ 5.0 Points

Slightly good: 3.6-4.5 points

Normal: 2.6-3.5 points

Slightly bad: 1.6-2.5 points

Poor: 1.0-1.5 points

Exterior Length diameter Full appearance Example 1 Good Good Good Comparative Example 11 Good Bad Bad Comparative Example 12 Slightly bad Good Slightly bad

The rice cake for tteokbokki according to the present invention can be prepared not only by the conventional extrusion method, but also by adding flour to form a dough sheet and cutting it, and thus the product can be stored for a long time at room temperature, It is hard to be cured and has excellent recoverability when cooking.

Claims (8)

(1) blending step manufacturing step, (2) the step of producing a blended water of pH 2-6, (3) mixing the blended powder and the blended water to make a dough, (4) gelatinizing the dough, (5) manufacturing into a rice cake by extrusion, (6) cutting the extruded rice cake to a certain length, (7) immersing the cut rice cake in water and washing with water, (8) adjusting the pH of the rice cake to 3.5-5.5 by immersing the washed rice cake in an acid solution of pH 1.0-4.0, (9) dewatering, sealing and packing the immersed rice cake, and (10) Method of producing a rice cake for tteokbokki comprising the step of cooling the packed rice cake after heat sterilization. The method of claim 1, A method for producing rice cakes for tteokbokki, characterized in that the steps (3) and (4) or the steps (4) and (5) are performed simultaneously. The method of claim 1, Method of producing a rice cake for tteokbokki, characterized in that for the pH control in the steps (2) and (8) using at least one organic acid selected from acetic acid, lactic acid, citric acid, adipic acid, malic acid. The method of claim 1, Heat sterilization is performed at 85 to 100 ° C. for 30 to 60 minutes in the step (10). (1) blending step manufacturing step, (2) the step of producing a blended water of pH 2-6, (3) mixing the blended powder and the blended water to make a dough, (4) sheeting the dough, (5) aging the prepared sheet, (6) thinly aging the aged sheet and cutting it to a certain thickness and length, (7) gelatinizing the cut sheet to make rice cake, (8) dipping the prepared rice cake in water and washing with water, (9) adjusting the pH of the rice cake to 3.5-5.5 by immersing the washed rice cake in an acid solution of pH 1.0-4.0, (10) dewatering, sealing and packing the immersed rice cake, and (11) a method for producing rice cakes for tteokbokki comprising the step of cooling the packed rice cakes after heat sterilization. The method of claim 5, In the step (1), 30% by weight or less of rice flour and 50% by weight or more of flour are used in the step (3). Method for producing a rice cake for tteokbokki, characterized in that. The method of claim 5, Method for producing rice cakes for tteokbokki, characterized in that for the pH control in the steps (2) and (9) using at least one organic acid selected from acetic acid, lactic acid, citric acid, adipic acid, malic acid. The method of claim 5, Heat sterilization is performed at 85 to 100 ° C for 30 to 60 minutes in the step (11).