KR100346410B1 - Korean Rice Cake Manufaturing Method using Rice Heating Process - Google Patents
Korean Rice Cake Manufaturing Method using Rice Heating Process Download PDFInfo
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- KR100346410B1 KR100346410B1 KR1019990024117A KR19990024117A KR100346410B1 KR 100346410 B1 KR100346410 B1 KR 100346410B1 KR 1019990024117 A KR1019990024117 A KR 1019990024117A KR 19990024117 A KR19990024117 A KR 19990024117A KR 100346410 B1 KR100346410 B1 KR 100346410B1
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- rice
- rice cake
- amylase
- raw
- cake
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- 241000209094 Oryza Species 0.000 title claims abstract description 107
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 106
- 235000009566 rice Nutrition 0.000 title claims abstract description 106
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000010438 heat treatment Methods 0.000 title claims description 13
- 239000004382 Amylase Substances 0.000 claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 claims abstract description 27
- 108010065511 Amylases Proteins 0.000 claims abstract description 26
- 102000013142 Amylases Human genes 0.000 claims abstract description 26
- 235000019418 amylase Nutrition 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 abstract description 19
- 229920002472 Starch Polymers 0.000 abstract description 16
- 235000019698 starch Nutrition 0.000 abstract description 16
- 239000008107 starch Substances 0.000 abstract description 16
- 230000032683 aging Effects 0.000 abstract description 10
- 238000007598 dipping method Methods 0.000 abstract description 10
- 238000002360 preparation method Methods 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 9
- 229920000856 Amylose Polymers 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 7
- 238000010025 steaming Methods 0.000 abstract description 5
- 238000000227 grinding Methods 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005979 thermal decomposition reaction Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000000593 degrading effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 101710117655 Maltogenic alpha-amylase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 떡류 제조용 원료미의 고온처리 및 아밀라제 혼합제제를 첨가한 떡류 제조 방법에 관한 것이다.The present invention relates to a rice cake production method to which the high-temperature treatment of the raw material rice for rice cake production and the amylase mixture preparation are added.
본 발명은 석발 정선한 원료미를 가수없이 원통형 로터리 드럼이나 볶음솥을 이용하여 원료미의 표면을 180℃∼250℃ 정도의 고열로 열처리를 한 후, 수세, 침지, 탈수, 분쇄, 증자, 아밀라제 또는 혼합제제 혼합, 성형 및 냉각과정을 거쳐 떡류를 제조하는 방법이 제시된다.In the present invention, after heat-treating the surface of the raw material in a high temperature of about 180 ℃ to 250 ℃ using a cylindrical rotary drum or a stir-fryer without boiling water, washing, dipping, dehydration, grinding, steaming, amylase Alternatively, a method of preparing rice cakes by mixing, molding, and cooling a mixed agent is provided.
본 발명의 방법을 사용함으로써, 떡류의 가열분해에 의한 노화의 주요인이 되는 아밀로스 전분구조를 파괴하여 노화속도를 늦추어주며 일부 호화된 전분으로 인하여 침지공정에서 수분흡수속도를 증가시켜 침지시간을 단축시켜주는 효과가 있다.By using the method of the present invention, the amylose starch structure, which is the main cause of aging by thermal decomposition of rice cakes, is destroyed, and the aging rate is slowed down. Giving effect.
Description
본 발명은 떡류 제조용 원료미 처리 및 그 제조방법에 관한 것으로, 특히, 떡류 제조용 원료미의 고온처리 및 아밀라제 혼합제제를 첨가하여 이루어지는 떡류 제조방법에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a raw rice non-treatment for producing rice cakes and a method for producing the same, and more particularly, to a rice cake-making method formed by adding a high-temperature treatment of a raw rice non-rice cake for preparing rice cakes and an amylase mixture.
우리나라의 전통식품인 떡은 제조한 후 하루를 넘기지 못하고 전분의 노화로 인하여 굳어져서 직접 먹기가 곤란하고, 떡볶기용 떡이나 떡국용 떡 등과 같은 2차조리를 하여야 하는 떡류는 표면이 경화되어 조리시간이 길어지고, 떡의 바깥부분은 풀어지고 내측은 딱딱하게 남아있게 된다.Tteok, a traditional Korean food, is difficult to eat directly because it is hardened by the aging of starch, and it is difficult to eat it directly.The rice cakes that require secondary cooking such as rice cake for rice cake or rice cake soup are hardened for cooking time. This lengthens, the outside of the rice cake loosens and the inside remains hard.
이와 같은 문제점을 해결하기 위해서는 시간의 흐름에 따라 빠른 속도로 노화되는 전분질을 분해한 후, 떡을 제조하는 방법이 필요하다.In order to solve such a problem, there is a need for a method of preparing rice cake after decomposing starch that is rapidly aging over time.
상기의 전분질을 분해하는 떡류 제조방법은 대한민국 특허공보 제4966호(공고번호 97-6119)에서 "즉석 쌀떡 분말 및 이의 제조방법"의 명칭으로 공개되었다.The rice cake manufacturing method for decomposing the starch is disclosed under the name of "immediate rice rice cake powder and its manufacturing method" in Republic of Korea Patent Publication No. 4966 (notice number 97-6119).
상기 공개된 기술을 살펴보면, 도 1에 도시한 바와 같이 원료투입과정(S10), 침지(효소 0.001~0.1 중량 %; PH조절제가 혼합된 침지수)과정(S20), 탈수과정(S30), 스팀(α화)과정(S40), 건조과정(S50), 분쇄과정(S60), 제품화 과정(S70)으로 쌀떡분말을 제조하는 방법이다.특히, 상기 공개기술에 의하면 침지과정에서 전분질의 분해효소제로써, 말토제닉 알파 아밀라제, 내열성 알파 아밀라제, 베타 아밀라제, 글루코 아밀라제, 플루라나제의 혼합제 0.001~0.1 중량 %와 PH 조절제로써 소디움사이트레이트, 시트릭 액시드 0.001~0.05 중량 %를 침지수에 혼합하여 전분질을 분해하도록 하는 것이 핵심적인 내용이다.Looking at the disclosed technology, as shown in Figure 1 raw material input process (S10), immersion (0.001 ~ 0.1 wt% enzyme; immersion water mixed PH regulator) process (S20), dehydration process (S30), steam (α) process (S40), drying process (S50), grinding process (S60), commercialization process (S70) is a method of manufacturing rice cake powder. In particular, according to the disclosed technique as a starch degrading enzyme during immersion process , Starch by mixing maltogenic alpha amylase, heat resistant alpha amylase, beta amylase, gluco amylase, flulanase 0.001 to 0.1% by weight of sodium citrate, citric acid 0.001 to 0.05% by weight pH It is essential to disassemble it.
그러나 상기 종래의 쌀떡분말 제조방법은 침지과정에서 단순히 아밀라제 혼합제제만을 혼합하여 전분질을 분해하도록 작용함으로써, 전분 노화의 주원인이 되는 아밀로스의 전분 구조를 효과적으로 분해하지 못하는 문제점이 있고, 또한, 침지과정에 소요되는 시간이 길어지는 문제점이 있다.따라서, 상기 종래 제조방법에 의해서 제조된 떡이 재래방법에 의한 떡류보다 그 굳어짐 정도가 약하기는 하지만 떡류를 제품화하여 대량 유통시키기 위한 것으로는 만족할 만한 결과를 얻기가 곤란했다.본 발명은 상기 종래의 쌀떡분말 제조방법의 문제점을 해결하기 위한 것으로써, 본 발명은 장기간 떡이 굳지 않고 떡류의 고유한 조직감과 풍미를 유지시킬 수 있는 떡류 제조용 원료미의 고온처리를 통한 떡류제조방법을 제공하는데 있다.상기 본 발명의 목적을 달성하기 위한 기술적 사상으로써, 떡류 원료미 석발정선처리후 고온으로 원료미를 가열처리하여 전분 노화의 주요인이 되는 아밀로스의 전분구조를 가열분해시키고, 증자처리 과정을 거친후에 아밀라제 혼합제제를 혼합하여 2차 노화방지 및 수분유지력을 증가시킨 후, 떡을 성형하는 과정으로 이루어지는 떡류제조방법이 제시된다.However, the conventional rice cake powder manufacturing method has a problem in that it does not effectively decompose the starch structure of amylose, which is the main cause of starch aging, by simply mixing the amylase mixed agent in the dipping process to act to decompose the starch. Therefore, the time required for the rice cake produced by the conventional manufacturing method is weaker than that of the conventional rice cake, but the degree of firming is weaker than that of conventional rice cakes. The present invention is to solve the problems of the conventional rice cake powder manufacturing method, the present invention is a high temperature treatment of the raw material rice production for rice cakes that can maintain the unique texture and flavor of rice cakes without the rice cakes are hardened for a long time To provide a method of manufacturing rice cakes through the above. As a technical idea to achieve the enemy, the raw rice is heat-treated at high temperature after the rice cake raw rice crystallization treatment, and the starch structure of amylose, which is a major factor of starch aging, is thermally decomposed, and the amylase mixture is mixed after the steaming process. After increasing the secondary anti-aging and water retention, there is proposed a rice cake manufacturing method consisting of the process of molding the rice cake.
도 1은 종래의 떡류 제조방법에 관한 순서도이다.도 2는 본 발명의 떡류 제조방법에 관한 순서도이다.도 3은 수평방향 성형기의 아밀라제 혼합제제 투입도이다.도 4는 수직방향 성형기의 아밀라제 혼합제제의 투입도이다.< 도면의 주요부호에 대한 설명 >10 : 용해탱크 20 : 증자 떡30 : 투입구 40 : 수평형 성형기50 : 수직형 성형기1 is a flowchart of a conventional rice cake manufacturing method. FIG. 2 is a flowchart of a rice cake manufacturing method according to the present invention. FIG. 3 is a diagram showing an amylase mixture preparation of a horizontal molding machine. FIG. 4 is a amylase mixing of a vertical molding machine. <Description of the main symbols in the drawings> 10: Melting tank 20: Increased rice cake 30: Inlet 40: Horizontal molding machine 50: Vertical molding machine
이하에서는 본 발명의 실시예에 대하여 첨부된 도면을 참조하면서 상세히 설명하기로 한다.도 2는 본 발명의 원료미의 가열처리 및 아밀라제 혼합제제의 혼합을 통한 떡류제조방법을 설명하기 위한 순서도이다.도 2에 도시한 바와 같이 본 실시예는 다음과 같은 과정을 포함하여 이루어진다.(a) 떡류의 원료미에 대한 석발 및 정선처리를 하는 과정(S100),(b) 상기 S100 처리후 원료미를 가열처리하는 과정(S110),(c) 가열처리된 원료미를 수세하는 과정(S120),(d) 원료미의 침지과정(S130),(e) 탈수과정(S140),(f) 원료미를 분쇄하는 과정(S150),(g) 스팀등을 이용하여 증자하는 과정(S160),(h) 아밀라제 혼합제제의 혼합과정(S170),(i) 떡의 성형과정(S180),(j) 냉각과정(S190)상기 실시예의 가열처리과정(S110)은 석발, 정선과정(S100)을 거친 원료미에 일체의 가수가 없이 원통형 로타리 드럼 또는 볶음솥을 이용하여 원료미의 표면을 180℃~250℃ 정도의 고열로 가열처리를 하는 과정이다.이 경우, 원료미의 상태에 따라 예를 들면, 쌀의 수확기 또는 아밀로스 함량 등에 따라 가열처리시간이 달라지게 되나, 원료미의 온도가 64.5℃~75℃에 이른 후 5분 전후로 처리하는 것이 적정하다.상기 가열처리과정(S100)에서 가열표면 온도와 원료미의 온도를 연계하여 열감지 센서에 의해 열원의 공급과 차단이 자동적으로 제어되어 지정한 온도가 유지되도록 작용을 하는 장치를 사용한다.이 때, 원료미의 적정 도달 온도는 아밀로스 함량에 따라 다르게 되며, 다음 표와 같다.
이상에서 설명한 바와 같이, 본 발명은 떡류 제조용 원료미를 석발 선정과정 후 고온으로 가열처리하여 전분의 가열분해에 의해서 완성된 떡의 노화의 주요인이 되는 아밀로스의 전분구조를 파괴하여 노화속도를 늦추어주며, 일부 호화된 전부으로 인하여 침지공정에서 수분흡수 속도를 증가시켜 줌으로써, 침지시간을 대폭 단축할 수 있는 효과가 있다.침지시간의 단축효과는 재래방식의 침지시간보다 약 1/2 정도 단축되는 30~40분 정도이고, 상기 공개된 침지과정에 아밀라제 혼합제제를 혼합하는 종래기술에 비해서는 그 침지시간을 약 1/4로 단축하는 효과가 있다.또한, 성형과정 전에 아밀라제 혼합제제를 혼합함으로써, 쌀전분중 아밀로스 일부를 2차 가수분해하여 보습성이 강한 덱스트린, 말토트리오스, 맥아당 등으로 전환시킴으로 노화 방지 및 수분유지력에 있어서 우수한 효과를 나타내고 있다.As described above, the present invention heat-treats the raw rice for making rice cakes at a high temperature after the selection process of sedimentation to slow down the aging rate by destroying the starch structure of amylose, which is the main cause of aging of rice cakes completed by thermal decomposition of starch. Because of all the luxury, the water absorption speed is increased in the dipping process, which can greatly reduce the dipping time. The dipping time is reduced by about 1/2 of the conventional dipping time. It is about 40 minutes, and has an effect of reducing the dipping time to about one quarter as compared with the conventional art of mixing the amylase mixture preparation in the disclosed dipping process. Further, by mixing the amylase mixture preparation before the molding process, Secondary hydrolysis of amylose in rice starch is converted to moisturizing dextrin, maltotriose and maltose to prevent aging and It shows an excellent effect on water retention.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100944265B1 (en) | 2008-06-09 | 2010-02-24 | 이진영 | Manufacturing method of rice cake with anti-aging grain |
| KR101254381B1 (en) * | 2010-06-15 | 2013-04-12 | 한경대학교 산학협력단 | A rice cake manufacture method for mixed enzyme |
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| KR20020014168A (en) * | 2000-08-16 | 2002-02-25 | 이능구 | Preparing method for rice cake in soup |
| KR20030030560A (en) * | 2001-10-11 | 2003-04-18 | 김상철 | Instant food of sliced rice cake capable of being preserved for a long time at ambient temperature, and method for preparing the same |
| KR100740174B1 (en) | 2006-11-30 | 2007-07-16 | (주)카이로넷 | Ofdm wireless mobile communication system and method for estimating snr of channel thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100944265B1 (en) | 2008-06-09 | 2010-02-24 | 이진영 | Manufacturing method of rice cake with anti-aging grain |
| KR101254381B1 (en) * | 2010-06-15 | 2013-04-12 | 한경대학교 산학협력단 | A rice cake manufacture method for mixed enzyme |
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