KR100344997B1 - A well-nourished glutinous rice cake which is possible freezing storage and manufacturing method thereof - Google Patents

Abstract

The present invention relates to nutritional rice cakes that can be used as a nutritional food of modern people since the filling and retaining taste of the rice cake remains unchanged even after thawing, and thus retains the original flavor by maintaining the initial viscosity even after thawing. It can be stored for a long time and can be eaten for a long time. In order to provide nutritious foods that can be enjoyed by adults and children, the steam pressure is 7 ~ 10Kg / ㎠ and 10 ~ 15 minutes. Steamed glutinous rice, added sugar and heated to make adzuki bean is boiled and roasted again, and then roasted again and made with various ingredients such as chestnuts, jujube, pine nuts, peanuts, etc. There is this.

Description

A well-nourished glutinous rice cake which is possible freezing storage and manufacturing method

The present invention relates to nutritional rice cakes, and more particularly, to the nutritional rice cakes that can be used as nutritional foods of modern people because the frozen flavor of rice cakes remains as it is after thawing.

In modern times, the busy life of social life has led to an increase in the number of people who skip breakfast or eat on time, causing many people to be injured. Due to these problems, convenience foods such as bread and corn bread have appeared. Adults who are full of Korean food are easily bitten and have no satiety, and because they use inexpensive imports in terms of nutritional value and use only one or two ingredients, they are not enough to replace Korean food.

In addition, rice cakes, the main ingredient of our traditional foods, boiled and then hardened as time passed, resulting in tastelessness and hardness, and hard rice cakes are not easy to cook because they cannot be eaten without steaming. After freezing and thawing for a long time, the viscosity of the rice cake, the life of glutinous rice cake, was not restored to the original rice cake before being put into the freezer, and the initial cold taste decreased.

In addition, in the red bean paste put in the glutinous rice cake before, boiled red beans are made without crushing and roasting, so the sweetness of the red beans is difficult to obtain the savory taste in harmony with the glutinous rice cake.

On the other hand, wormwood and mulberry leaves have been known to have a very high nutritional value while having a unique flavor. In particular, mulberry leaves contain 18-40% of crude protein, and alanine and aspartic acid, which removes hangovers among the amino acids that make up mulberry leaves, contain about 3% in dried mulberry leaves. It contains 0.8% of the tyrosine that prevents it. In addition, calcium is 60 times of cabbage, iron of 160 times, phosphorus of 10 times of radishes, fiber contains as much as dried radish or sweet potato, and dietary fiber contains more than half of the weight of dried mulberry leaves and vitamins A, B, C, D It is abundantly contained. However, there has not been yet an example made by adding such nutritious mulberry leaves to the wax cake of the present invention.

The present invention is intended to make a glutinous rice cake that has not been tried before, so that even after thawing, it retains its original viscosity to preserve the flavor and preserves the taste of roasted adzuki beans. Its purpose is to provide nutritious foods for adults and children to enjoy with mulberry leaves.

In order to achieve this purpose, steam pressure of steaming glutinous rice is 7 ~ 10Kg / ㎠ unlike the conventional one, steaming for 10 ~ 15 minutes (蒸 Mature: steaming) and increasing the addition rate of sugar to maintain a constant concentration. The red bean paste is boiled, roasted, and then roasted and added with sugar, followed by the red bean paste. The nutty rice cake mainly consists of red bean paste, the mulberry leaf is added to the glutinous rice instead of the red bean paste as an additive, and the mugwort is added to the glutinous rice as an additive. It is characterized by manufacturing nutritious rice cakes mainly made from mugwort.

In general, rice cakes harden over time, so the rice cake is put in the freezer and thawed when needed. This gelatinized glutinous rice starch is aged (β) and hardens again as time goes by. As starch needs certain moisture to aging, it freezes the water necessary for aging and crystallizes to prevent aging. It is to maintain the gelatinization of glutinous rice starch. However, the fact that the rice cake does not return to the same taste as before freezing is due to the starch of the rice being starved and then part of the starch during the freezing, freezing storage, and thawing stages before eating. This is because insoluble micro crystallines become aging and cannot return to the pre-freezing gelatinization state. In other words, aging of starch seems to be temporarily prevented even by freezing to keep the starch in a luxurious state, but the method of preventing aging by freezing alone is not complete. Therefore, the present invention adds sugar to the rice cake, but increases the concentration of the starch in the suspension by dehydrating the water (30 to 60%) necessary for aging of the starch by hydration. By inhibiting water, crystallization by freezing alone enhances the prevention of incomplete aging and maintains the gelatinization of the rice cake in the pre-freezing state.

On the other hand, starch increases the degree of luxury and viscosity in proportion to the temperature, so rice cooked at a temperature of more than 100 ℃ with a pressure cooker than rice cooked at 100 ℃. This is because the starch of rice is not fully gelatinized and some remain aging in gelatinization at 100 ° C. At this time, the aging starch of the micelle crystal structure remaining in addition to the gelatinized starch serves to promote the aging of the rice cake. Therefore, in order to keep the gelatinization state for a long time, it is necessary to gelatinize at a high temperature so that the remaining trace starch of the aging state is completely gelatinized.

In order to effectively maintain the gelatinization state of starch, the first step is to make glutinous rice 160 ~ 180 ℃ (7 ~ 10㎏ / ㎠), which is much higher than the usual gelatinization temperature of 100 ~ 120 ℃ (1 ~ 2㎏ / ㎠). By steaming the glutinous rice in the furnace pressure cooker to completely luxury the glutinous rice, some of the remaining aging starch in the thawing process after freezing promotes aging, and in the second stage, blocks the supply of moisture by freezing. Considering that some of the aging occurs during the freezing process, dehydrated with added sugar to completely remove the moisture required for aging of glutinous rice starch to prevent aging so that there is no difference in the taste of cracked rice cake before freezing and after thawing.

The present invention is described in detail as follows.

<Nutrition Stick Rice Cake using Additives of Red Bean Paste Maine in Waxy Rice Cake of the Present Invention>

37.50 ~ 45.84 wt% of glutinous rice, compared to the total amount of rice cake, is soaked in water for 3 hours to 7 hours, then scooped out, mixed with salt and crushed to make glutinous rice with a grinder, and the crushed glutinous rice is pressure cooked. Steamed in steam at 7 ~ 10kg / ㎠ for 10 ~ 15 minutes and mixed with 7.50 ~ 9.16 wt% of sugar to make glutinous rice cake. 11.25 ~ 13.75 wt% of red bean paste (Adzuki bean: 10.67 ~ 13.04 wt%, Peeled: 0.05 ~ 0.07 wt%, sugar: 0.53 ~ 0.64 wt%) and other auxiliary ingredients, jujube-derived jujube 11.25 ~ 13.75 wt%, boiled chestnuts 11.25 ~ 13.75 wt%, pine nuts 3.75 ~ 4.59 wt%, cooked ground peanuts 7.50 ~ 9.16 wt% and the like is mixed with the prepared glutinous rice cake, cooled, and then cut into packages of appropriate size.

The red bean paste is picked stones while washing the red beans clean with water, soaked in water for 24 hours, put in a pot, boiled at 100 ℃ and seasoned with salt, crushed red beans with a grinder and put in a bag to remove water and dehydrated Put red beans in a large pot and fry first. Add red beans 0.45 ~ 0.55 wt% and sugar 4.50 ~ 5.50 wt% for 1 hour and 30 minutes.

<Nutrition stick rice cake using additive of mulberry leaf main ingredient in the rice cake of the present invention>

37.50 ~ 45.84 wt% of glutinous rice is soaked in water for 3 ~ 7 hours and soaked. The mulberry leaves are washed 10.31 ~ 12.60 wt%, boiled for 30 minutes, mixed with glutinous rice and crushed in a grinder. Put glutinous rice mixture in a pressure cooker and steam for 10-15 minutes at a steam pressure of 7 ~ 10kg / ㎠, mix 8.44 ~ 10.31 wt% of sugar to make mulberry leaf rice cake, and then add other auxiliary ingredients, 11.25 ~ 13.75 wt% Boiled chestnuts 11.25 ~ 13.75 wt%, pine nuts 3.75 ~ 4.59 wt%, cooked ground peanuts 7.50 ~ 9.16 wt%, etc., mixed with mulberry leaf rice cake prepared and sliced into a suitable size.

<Nutrition Stick Rice Cake using Additives of Mugwort Main Branch in Waxy Rice Cake of the Present Invention>

37.50 ~ 45.84 wt% of glutinous rice is soaked in water for 3 ~ 7 hours and then scooped out. Mugwort is washed 8.44 ~ 10.31 wt%, boiled for 30 minutes, mixed with glutinous rice and seasoned well with salt. Crushed glutinous rice mixture in a pressure cooker and steamed at a steam pressure of 7-10 kg / ㎠ for 10-15 minutes, and then mixed with 8.44-10.31 wt% of sugar to make mugwort rice cake Jujube 11.25 ~ 13.75 wt%, boiled chestnut 11.25 ~ 13.75 wt%, pine nut 4.88 ~ 5.96 wt%, cooked ground peanuts 8.24 ~ 10.08 wt%, etc.

(Example 1)

Wash 10kg of high quality glutinous rice with water, soak in water for 5 hours, season with salt, grind the glutinous rice with a grinder, steam for 10 minutes in a pressure cooker (punch) with steam pressure of 10㎏ / ㎠ Mix the kg to make a rice cake. 60kg of red beans (domestic), pick out stones, wash them thoroughly with water, soak in water at room temperature for 24 hours, boil them in 100 ° C of water, then season with salt, grind the red beans with a grinder and put them in a bag to remove moisture with a dehydrator. Put in a large pot and stir-fry, add 300 g of leek, 3 kg of sugar and stir-fry again for 1 hour and 30 minutes to prepare red bean paste. 3kg of the roasted red bean paste and 3kg of jujube mined in advance, boiled chestnut 3kg, pine nuts 1kg, cooked and ground peanuts, mixed with the rice cake prepared in advance and sliced into a suitable size.

(Example 2)

Choose 10kg of high quality glutinous rice, wash it with water and soak it in water for 5 hours, then drain it, mix 2.75kg of mulberry leaves boiled for 30 minutes, season it with salt, grind it with a grinder, and then 10kg in an autoclave. Steam for 10 minutes under steam pressure / ㎠ and mix 2.25 ㎏ of sugar to make mulberry leaf cake. Jujube 3kg without seeds, 3kg boiled chestnut, 1kg pine nuts, 2kg of cooked and ground peanuts, mixed with the mulberry leaf tteokchi prepared and sliced into appropriate sizes.

(Example 3)

Choose 10kg of good quality glutinous rice (domestic), wash it with water and soak it in water for 5 hours, then drain it, mix 2.25kg boiled mugwort for 30 minutes, season it with salt, grind it with a grinder, and then pressure cooker Steam at 10kg / ㎠ steam for 10 minutes and mix 2.25㎏ of sugar to make mugwort rice cake. Jujube 3kg without seeds, 3kg boiled chestnut, 1.3kg pine nuts, 2.2kg cooked and ground peanuts are mixed with pre-manufactured mugwort rice cake and sliced into proper size.

<Table 1> Tissue evaluation before and after freezing of red bean nutritional rice cake prepared by the conventional method and red bean nutritional rice cake prepared by the method of the present invention

Conventional method Method of the invention Before freezing After thawing Before freezing After thawing Robustness 1005.854 1288.578 1015.563 1114.602 Elasticity 1.022 0.953 1.009 0.977 Cohesive 0.577 0.489 0.582 0.549 Sticky 535.040 284.312 556.701 479.311 Chewability 553.327 467.434 557.287 537.038

<Table 2> The organizational evaluation before and after freezing of the mulberry nutritional rice cake and mugwort nutritional rice cake of the present invention

Mulberry Yeongyang Chakgchi Mugwort Nutrition Tteok Before freezing After thawing Before freezing After thawing Robustness 973.396 1065.862 957.817 1092.734 Elasticity 0.963 0.931 0.983 0.949 Cohesive 0.547 0.529 0.536 0.515 Sticky 561.524 512.000 570.955 537.185 Chewability 539.332 519.696 529.919 510.010

This experiment used Instron (model: TA-XT ₂ , Stable Micro Systems), and the conventional method is a vapor pressure of 2㎏ / ㎠, steaming time 30 minutes, sugar is the total amount of raw materials 4 wt% was added, and the method of the present invention was prepared by adding steam pressure of 10 kg / cm 2, steaming time of 10 minutes, and sugar of 8.94 wt% (9.38 wt% of mulberry nutritional rice cake and mugwort nutritional rice cake). "Before" means 3 hours before cooking the rice cake, and "after thawing" means to remove it from the freezer and thaw it at room temperature and test it within 3 hours. Gumminess), Chewiness (Chewiness) biopsy was tested (test report attached).

As shown in Table 1, waxy rice cakes prepared by the conventional method showed a 21.94% increase in firmness after thawing, a decrease in elasticity 6.75%, a cohesiveness 15.26%, a sticky 46.86%, and a chewable 15.52% difference, before and after freezing. It can be seen that the physical property change of the tissue is large, and the glutinous rice cake prepared by the method of the present invention has a relatively chewy taste (cohesiveness, adhesiveness, chewability) and has firmness 8.87%, elasticity 3.17%, cohesiveness 6.67 than the rice cake prepared by the conventional method. The change of%, stickiness of 13.9%, and chewing property of 3.63% showed that the original difference of taste before freezing was maintained almost even after thawing. In particular, it can be seen that the conventional glutinous rice cakes have a decrease in tackiness of 46.86% and are thawed after freezing.

In Table 2, in the mulberry nutrition rice cake and mugwort nutrition rice cake of the present invention, firmness (frozen nutrition rice cake: 8.68%, mugwort nutrition rice cake: 12.35%) before freezing and after thawing, elasticity (Morte nutrition rice cake: 3.32, mugwort nutrition rice cake : 3.46%), Cohesive (Morte Nutrition Rice Cake: 3.29%, Mugwort Nutrition Rice Cake: 3.92%), Adhesiveness (Morte Nutrition Rice Cake: 8.82%, Mugwort Nutrition Rice Cake: 5.92%), Chewability (Morte Nutrition Rice Cake: 3.64%, Mugwort Nutrition Rice cakes: 3.76%) is small.

The present invention steams the glutinous rice steamed for 10 minutes at 7 ~ 10kg / ㎠ steam pressure, unlike the conventional steam pressure (1 ~ 2kg / ㎠), steaming time (20 ~ 30 minutes), the steaming temperature of steaming glutinous rice high or gelatinous alpha (α) is completely formed and the micelle structure of glutinous rice does not remain in the aging state, and the gelatinized starch particles are fixed by freezing so that the gelatinized taste is maintained after thawing. This viscosity maintenance is more effective than the conventional vapor pressure, and furthermore, by adding more sugar that acts as a dehydrating agent than conventional rice cake, the effective moisture required for aging is reduced, thereby delaying the aging phenomenon after thawing, that is, rice cake hardening. You can. In addition, the beans are steamed and crushed, and then roasted, and then roasted again with sugar and sugar, so you can not only taste the sweetness of the rice cake but also add chestnuts, jujube, pine nuts, peanuts, etc. It is rich in nutrition, frozen and can be eaten for a long time, so it's not only students, office workers, or adults who often skip breakfast due to busy social life, but also children who like bread or fast food can enjoy it with good nutrition.

Claims (7)

In the method of making rice cake, 37.50 ~ 45.84 wt% of glutinous rice is soaked in water for 3 ~ 7 hours and then scooped out, and then crushed glutinous rice in a grinder, and the crushed glutinous rice is 7 ~ 10㎏ in a pressure cooker. Steam for 10 to 15 minutes at a steam pressure of / ㎠ and make sugar loaf with 7.50 ~ 9.16 wt% of sugar, and 11.25 ~ 13.75 wt% of red bean paste and other auxiliary materials (jujube without seeds, boiled chestnut, pine nuts, cooked ground peanut) Etc.) 33.75 ~ 41.25 wt% is prepared by mixing with the already prepared glutinous rice cake, and then cooled and sliced into a suitable size to prepare a frozen nutritious rice cake. According to claim 1, the red bean paste is soaked for 24 hours in water, boiled at 100 ℃ boiled at 100 ℃ bag crushed red beans in a sack to remove the water with a dehydrator, put in a large pot and stir-fry for red beans 0.45 ~ 0.55 wt% And sugar 4.50 ~ 5.50 wt% Put the frozen sashimi rice cake manufacturing method characterized in that it is prepared by roasting again for 1 hour 30 minutes. In the rice cake manufacturing method, 37.50 ~ 45.84 wt% of glutinous rice is soaked in water for 3 hours to 7 hours, and then soaked. The mulberry leaves are steamed for 10 minutes, mixed with glutinous rice and crushed in a grinder. Cooked glutinous rice mixture with steam pressure of 7 ~ 10kg / ㎠ in a pressure cooker for 10 ~ 15 minutes, mixed with 8.44 ~ 10.31 wt% of sugar to make mulberry leaf rice cake, and other auxiliary materials (jujube without seeds, boiled chestnut) , Pine nuts, cooked crushed peanuts, etc.) 33.75 ~ 41.25 wt% prepared by mixing with mulberry leaf rice cake prepared by cooling and then sliced into a suitable size to prepare a frozen nutritious rice cake. In the rice cake manufacturing method, 37.50 ~ 45.84 wt% of glutinous rice is soaked in water for 3 hours to 7 hours, and then scooped out. Steamed wormwood 8.44 ~ 10.31 wt% for 30 minutes, mixed with glutinous rice and crushed in a grinder. Cooked glutinous rice mixture with steam pressure of 7 ~ 10kg / ㎠ in a pressure cooker for 10 ~ 15 minutes, mixed with 8.44 ~ 10.31 wt% of sugar to make mugwort rice cake, and other auxiliary ingredients (jujube without seeds, boiled chestnut) , Pine nuts, cooked ground peanuts, etc.) 35.62 ~ 43.54 wt% prepared by mixing with the mugwort rice cake prepared by cooling and then sliced into a suitable size to prepare frozen frozen rice cake. In rice cake, 37.50 ~ 45.84 wt% of glutinous rice is soaked in water for 3 ~ 7 hours and then scooped out. Then, the glutinous rice is crushed in the grinder and the crushed glutinous rice is 7 ~ 10㎏ / ㎠ After steaming for 10-15 minutes by steam pressure, sugar is made by mixing 7.5 ~ 9.16 wt% of sugar, and red bean paste 11.25 ~ 13.75 wt% prepared by adding 0.45 ~ 0.55 wt% of sugar and 4.50 ~ 5.50 wt% of sugar for red beans. And other auxiliary materials (such as jujube without seeds, boiled chestnuts, pine nuts, cooked ground peanuts, etc.) 33.75 ~ 41.25 wt% are mixed with previously prepared rice cakes, cooled, and then sliced into suitable sizes for freezing storage. Nutrition Tteok. In rice cake, 37.50 ~ 45.84 wt% of glutinous rice was soaked in water for 3 ~ 7 hours and then soaked and drained. 10.31 ~ 12.60 wt% of mulberry leaves were steamed for 30 minutes, mixed with glutinous rice and crushed in a grinder. The mixture is cooked in a pressure cooker for 7-15 kg / ㎠ steam pressure for 10-15 minutes, and then mixed with 8.44-10.31 wt% of sugar to make mulberry leaf rice cake, and other auxiliary ingredients (jujube, boiled chestnuts, pine nuts without seeds) , Cooked ground peanuts, etc.) 33.75 ~ 41.25 wt% prepared by mixing with mulberry leaf rice cake prepared by cooling and then sliced into a suitable size of frozen sticks that can be stored frozen. In rice cake, 37.50 ~ 45.84 wt% of glutinous rice was soaked in water for 3 ~ 7 hours, and then scooped out. Steamed 8.44 ~ 10.31 wt% for 30 minutes, mixed with mugwort and crushed in a grinder. The mixture was cooked in a pressure cooker for 7-15 kg / ㎠ steam pressure for 10-15 minutes, and then mixed with 8.44-10.31 wt% of sugar to make mugwort rice cake, and other auxiliary ingredients (jujube without seeds, boiled chestnuts, pine nuts). , Cooked ground peanuts, etc.) 35.62 ~ 43.54 wt% prepared by mixing with the mugwort rice cake prepared by cooling and then sliced into a suitable size for frozen storage of rice cake.