KR100854061B1 - Method of producing sliced rice cake storable for a long period in normal temperature - Google Patents

Abstract

The present invention relates to a method for manufacturing long-term tteokbokki rice cake which can be stored at room temperature for a long time, the step of crushing rice into water, crushing the soaked rice into rice flour of a suitable particle size, producing a dough acidulant having low acidity and excellent sterilizing power. Mixing the crushed rice flour with water and acidulant, etc., steaming the mixed rice flour, extruding into rice cakes of a certain thickness, cooling and cutting, dipping into oil and fat to inhibit adhesion, refrigeration, Separation of rice cakes by the addition of alcoholic beverages, comprising the step of packaging by adding the injection liquid, by inhibiting the growth of microorganisms by the acidulant added during the manufacturing process of the present invention and the alcoholic beverages used for packaging Improved long-term preservation at room temperature, rice cake adhesion through the process of immersing in the emulsion maintenance solution and refrigeration By reducing the force to improve the workability and resilience during cooking to have an excellent texture, and to enable easy cooking.

Tteokbokki rice cake, emulsified oil, acidulant, alcoholic beverage, cooling, preservation, microorganism, growth inhibition

Description

METHOD OF PRODUCING SLICED RICE CAKE STORABLE FOR A LONG PERIOD IN NORMAL TEMPERATURE}

The present invention relates to a manufacturing method of tteokbokki rice cake, and more particularly to a method of manufacturing a tteokbokki rice cake, which can be stored for a long time at room temperature by the addition of refrigeration technology, acidulant and ethanol.

In general, microorganisms present in other biomaterials reduce microorganisms by using fungicides or heating.However, in case of Tteokbokki, the original taste and chewy texture of Tteokbokki are lost by the use of fungicides. It is difficult to use excessive disinfectant or excessive heating for sterilization because of poor resilience.

In addition, the conventional method of manufacturing tteokbokki rice cake is produced by the process of soaking, grinding, steaming, extrusion and cooling, cutting, packaging, etc., so that the distribution period of tteokbokki rice cake is only about 10 to 14 days, and to prevent this, The acidity is added to the rice cake to increase the shelf life, but even in this case, there is a problem of decaying from the inside of the rice cake with the passage of time due to the moisture contained in the rice cake in large quantities. In addition, in the case of the acidulant added at this time, the effect is insignificant to increase the amount of use, or may have a bad effect on the taste by using acidic acid with a strong acidity to increase the preservation.

In addition, in the case of the traditional tteokbokki rice cake during the preservation, the tissue becomes very hard and must be soaked in water first when cooking, and there is an inconvenience that the restoration during cooking is not well performed.

The present invention has been made in order to solve the above problems, and repeated experiments to apply various research methods to solve the inconvenience and short shelf life of cooking, which is the biggest problem of the existing technology.

It is an object of the present invention to improve the resilience during cooking by inhibiting the release of moisture inside the tteokbokki rice cake by drying the surface of the rice cake in a short time through the step of refrigeration for 24 hours after the tteokbokki rice cake to reduce the cooking time of the tteokbokki rice cake in the future It is to provide a method of manufacturing tteokbokki rice cake that can be stored for a long time at room temperature to allow.

Another object of the present invention is to develop a low acidity and excellent bactericidal effect for use in rice flour kneading and to develop an infusion solution composed of alcohol and fermented fermented fermentation products, rice flour kneading the minimum amount of acidulants excellent in inhibiting microbial growth Method of producing Tteokbokki rice cake which can be preserved at room temperature for long-term preservation at the same time to suppress the decay from inside the rice cake and to increase the preservation effect while minimizing sour taste by using fermentation of alcohol and acorn powder in the infusion solution added during packaging. To provide.

Another object of the present invention is to go through the step of immersing in the emulsion maintenance solution during the manufacturing process of tteokbokki rice cake, to facilitate the separation of the rice cake during the subsequent cooking, to simplify the manufacturing process and improve the resilience during cooking for a long time It is to provide a method for producing tteokbokki rice cake that can be preserved.

The method of manufacturing the tteokbokki rice cake which can be stored for a long time at room temperature of the present invention for achieving the above object, the step of immersing after washing the raw material rice, the step of removing and grinding the soaked rice, acidulants for dough Preparing, mixing the pulverized rice flour with refined salt, white sugar, a texture improving agent, etc., steaming the mixed material, extruding steamed material into a rice cake, cooling the extruded rice cake with cold water Cutting, immersing the cut rice cake in an emulsion maintenance solution, removing the moisture of the rice cake, storing in the cold, melting the cold rice cake stored at room temperature to add a spirit to separate the rice cake, the separation It is characterized in that it comprises the step of packaging by adding the alcoholic beverage to the rice cake.

In addition, the acidulant for dough is characterized in that it comprises 20 to 50% by weight of organic acid, 10 to 20% by weight of organic acid salt, 0.1 to 1.0% by weight of chitooligosaccharide, 1.0 to 10% by weight of acorn powder fermentation and water .

In addition, the step of immersing in the emulsion maintenance solution, D- sorbitol liquid 40-60%, soybean oil 25-40%, lecithin 2-5%, glycerin fatty acid ester 1.5-4%, propylene glycol 1 It is characterized in that it is immersed for 10-30 seconds in a solution of 2 ~ 5% by weight of the emulsified oil composed of ~ 3%, and purified water 2 ~ 10%.

In addition, the refrigeration step is characterized in that stored for 24 hours in a refrigerator below 5 ℃.

In addition, the acidulant for dough is characterized in that the addition of 5% by weight or more.

In addition, the pour liquid injected during the packaging is characterized in that the alcohol 60 to 90% by weight, 8,000ppm mixed with acorn powder fermentation of 10 to 40% by weight.

Briefly summarized the manufacturing method of the tteokbokki rice cake which can be stored for a long time at room temperature of the present invention, (1) the step of washing and then washing the rice, (2) grinding the immersed rice into rice flour of a suitable particle size, (3) preparing an acidulant for dough with low acidity and excellent sterilization power, (4) mixing the pulverized rice flour with water and the prepared acidulant for preservation, and (5) steaming the mixed rice flour Steaming), (6) extruding the steamed rice flour into a rice cake of a certain thickness, (7) cooling and cutting the extruded rice cake, (8) a constant concentration to inhibit adhesion of the cut rice cake Soaking in the emulsified oil retention solution, (9) to put the cut rice cake in a tray and refrigerated for 24 hours, (10) separating the rice cake by adding a certain ratio of alcohol to the chilled rice cake, (11) Injection of a certain ratio of raw materials for preservation A is made by the addition, including the step of packaging.

Referring to the process of the embodiment of the present invention in detail as follows.

Example  One

First step (called raw rice)

Rice, which is a raw material, has a unique color and flavor, and must use fresh, non-traumatic and pest free food. After purchasing and washing the above rice, soaked in water for 3 to 4 hours and soaked rice.

Second process (grinding step)

The water of the soaked rice is removed and pulverized to a constant particle size by passing through a grinder. If the grain size of the crushed rice powder is too large, it is difficult to steam with steam, so the tissue of the rice cake is not chewy.

3rd process ( Acidulant  Manufacturing stage)

20 to 50% by weight of an organic acid, 10 to 20% by weight of an organic acid salt, 0.1 to 1.0% by weight of chitooligosaccharide, 1.0 to 10% by weight of acorn powder fermentation, and a dough acidulant is prepared.

4th process (mixing stage)

Dough acidity for dough is used by adding and mixing 85 to 95% by weight of rice flour, 0.5 to 2.5% by weight of refined salt, 1 to 5% by weight per white, 0.5 to 3.5% by weight of dough acidulant, and 1 to 5% by weight of texture-reducing agent. By improving the preservation and applying a texture improving agent to compensate for the difference in texture during the manufacturing process.

5th process (steaming step)

The finished rice flour is weighed by a certain amount, put in a stainless steel container, covered with a cloth and steamed sufficiently for 15 to 25 minutes with steam.

6th process (Extrusion molding step)

The steaming finished rice flour is extruded to a certain thickness by using an extruder.

7th process (cooling, cutting and emulsification Immersed  step)

After cooling the cakes with cold water and cutting them into 30 ~ 60mm length, D-sorbitol liquid 40 ~ 60%, soybean oil 25 ~ 40%, lecithin 2 ~ 5%, glycerin fatty acid ester 1.5 ~ 4%, propylene glycol Emulsion oil consisting of 1 to 3%, purified water 2 to 10%, soaked in a 2 to 5% by weight solution mixed with cold water for 10 to 30 seconds and cooled to prevent sticking together.

8th process (alignment and moisture removal step)

Arrange the cut tteokbokki mochi neatly on a plastic tray and cool it to remove water on the surface of tteokbokki mochi as much as possible.

9th process (refrigeration step)

Tteokbokki rice cake, which has been properly drained so that water does not fall under the tray, is stored in a refrigerator at 5 ° C. or lower for 24 hours to induce surface hardening.

10th process Rice cake  step)

Refrigerated Tteokbokki Tteokbokki at room temperature, melted properly in a mixer (Mixer) and add 2 ~ 5% alcohol of Tteokbokki rice cake to separate the rice cake.

11th process (injection solution manufacturing step)

60 to 90% by weight of alcohol, 10 to 40% by weight of 8,000ppm acorn fermentation fermentation mixture to prepare a further injection.

12th process (packaging stage)

After the separated tteokbokki rice cake is put into a pouch (Pouch) wrapping paper, and packed with a fixed amount of the injection solution consisting of alcohol and acorn fermentation.

Hereinafter, the present invention will be described in more detail with reference to Examples. The examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

Test Example

Test Example  One

After the extrusion / cooling of Tteokbokki, the degree of adhesion of the noodles after cooling by immersing in the emulsion holding solution and cooling by water was compared with the items such as separation degree, appearance of rice cake, and overall quality during the manufacturing process.

division Water cooling Emulsion cooling Rice cake × ○ Product appearance × ○ Product quality △ ○

In the case of rice cakes cooled in water, the rice cakes were not completely cooled and there was a lot of moisture on the surface, which caused the rice cakes to stick together during storage in the refrigerator, making it difficult to separate the rice cakes. This resulted in a decrease in the quality of the whole rice cake.

However, the rice cake cooled by the addition of emulsion holding solution, the oil component of the emulsion holding solution coated the surface of the rice cake, greatly reduced the phenomenon of rice cake sticking during cold storage after cooling, and it was easy to separate even if stuck together. The appearance was smooth and the overall quality was greatly improved compared to the rice cake cooled in water.

Test Example  2

After extruding / cooling tteokbokki and immersed in the emulsion, the restoring power of the stored at room temperature and the refrigerator was compared.

division Room temperature storage Keep refrigerated Cooling time △ ○ Rice cake restoration × ○ Product appearance ○ ○

The amount of time it takes to dry to work is also refrigerated quickly, stored at room temperature escaped to the internal moisture during drying, and the rice cake became hard overall, reducing the resilience when cooked in boiling water, whereas 24 hours after cooling When refrigerated, boiling water was cooked in two to three minutes, so that it could be fully restored to create a chewy original texture, making rice cakes that could be applied to instant cooking foods using rice cakes.

Example  2

After the rice was called and pulverized, 5 wt% of acidulant was added to the additives such as a texture improving agent, refined salt, and white sugar to prepare tteokbokki rice cake according to the conventional method without additional injection.

Comparative example  1 to 4

1 wt% (Comparative Example 1), 3 wt% (Comparative Example 2), 5 wt% (Comparative Example 3) , 7 wt% (Comparative Example 4) was added to prepare the tteokbokki rice cake according to the existing manufacturing method without additional injection solution, and Example 2 using the acidulant and preservation experiment and sensory evaluation.

division Week 0 1 week 2 weeks 3 weeks Comparative Example 1 10 ↓ 2.2 × 10 ⁴ pollution pollution Comparative Example 2 10 ↓ 1.7 × 10 ⁴ pollution pollution Example 2 10 ↓ 3.8 × 10 ² 3.4 × 10 ⁴ pollution Comparative Example 3 10 ↓ 3.5 × 10 ² 6.3 × 10 ⁴ pollution Comparative Example 4 10 ↓ 2.7 × 10 ² 4.2 × 10 ⁴ pollution

Preservation test results at 40 ℃ 90% RH constant temperature and humidity chamber When the acid is mixed in the dough and no additional injection solution is added to the packaging, the microbial propagation after 3 weeks storage in all samples, although there is a slight difference depending on the amount of the acidulant for dough It was found that long-term preservation is difficult at room temperature.

In addition, as a result of sensory evaluation, in Example 2, in which the acidulant 5% was added to the dough, the bitter taste peculiar to the acidulant was felt, and as the amount of the acidulant for the dough was added, the preservation power was excellent, and 5 wt% and 7 wt% were added. It was found that the higher the amount used, the astringent taste peculiar to the acorn pollen fermentation was expressed after cooking.

Example  3

During the kneading, 2.0 g of alcohol 2.0g was added to the rice cake 40g without the addition of acidulant, and the rice cake rice cake was prepared according to the conventional manufacturing method.

Comparative example  5 to 8

Addition of 0.5g (comparative example 5), 1.0g (comparative example 6), 1.5g (comparative example 7), 2.5g (comparative example 8) with 40g of rice cake when added to the rice cakes without mixing the acidulants in the mixture. To prepare the tteokbokki rice cake was prepared by Example 4 and preservation experiments and sensory evaluation.

division Week 0 1 week 2 weeks 3 weeks 4 Weeks Comparative Example 5 10 ↓ 3.8 × 10 ² 1.5 × 10 ⁵ pollution pollution Comparative Example 6 10 ↓ 3.2 × 10 ² 5.7 × 10 ⁴ pollution pollution Comparative Example 7 10 ↓ 10 ↓ 6.1 × 10 ² 2.1 × 10 ⁵ pollution Example 3 10 ↓ 10 ↓ 5.2 × 10 ² 4.2 × 10 ⁴ pollution Comparative Example 8 10 ↓ 10 ↓ 4.5 × 10 ² 3.3 × 10 ⁴ pollution

The preservation test results at 40 ℃ 90% RH thermo-hygrostat showed that microbial propagation was observed after 4 weeks of storage in all samples, although there were some differences depending on the amount of alcohol added during packaging without mixing the additives for preservation. Long-term preservation was found to be difficult at room temperature.

In addition, as a result of sensory evaluation, when the alcohol is added to the packaging, the unique bitterness of the alcohol can be felt as in Example 2, and the higher the amount added, the better the preservation power, so that the addition of 1.5 g or more was relatively good. It was expressed after cooking, and the alcohol of the additional injection liquid was used in less than 1.5 g and the use of additives other than the alcohol was required.

Comparative example  9 to 11

To minimize the bitter taste of alcohol by adding 3% by weight, the minimum amount of dough acidulant for dough, and to determine the proper amount of alcohol and acorn fermentation fermentation of the additional infusion solution that can be stored for a long time at room temperature, Sensory evaluation and preservation experiments were carried out by mixing the fermentation powder at 3000 ppm (Comparative Example 9), 5000 ppm (Comparative Example 10), and 7000 ppm (Comparative Example 11) with varying 40% by weight of acorn fermentation fermentation.

division Week 0 1 week 2 weeks 3 weeks 4 Weeks 5 Weeks Comparative Example 9 10 ↓ 10 ↓ 10 ↓ 3.7 × 10 ² 5.2 × 10 ⁴ pollution Comparative Example 10 10 ↓ 10 ↓ 10 ↓ 3.0 × 10 ² 3.6 × 10 ⁴ pollution Comparative Example 11 10 ↓ 10 ↓ 10 ↓ 1.7 × 10 ² 1.2 × 10 ⁴ 3.3 × 10 ⁵

When 60 wt% of the additional injection liquid was used, even though 7,000 ppm of acorn fermentation fermentation 40 wt% was added, the microorganisms were visually confirmed after 4 weeks of preservation of the thermo-hygrostat, and 7,000 ppm of acorn fermentation fermentation was added. At the time, I could feel a bitter taste of acorn potted fermentation.

Comparative example  12 to 14

Use 5% by weight of acidulant for titration and 70% by weight of alcohol in the additional injection liquid, and 30% by weight of acorn fermentation fermentation product at 3000 ppm (Comparative Example 12), 5000 ppm (Comparative Example 13), 7000 ppm (Comparative Example 14) Sensory evaluation and preservation experiments were conducted.

division Week 0 1 week 2 weeks 3 weeks 4 Weeks 5 Weeks Comparative Example 12 10 ↓ 10 ↓ 10 ↓ 2.6 × 10 ² 2.3 × 10 ⁴ 4.5 × 10 ⁵ Comparative Example 13 10 ↓ 10 ↓ 10 ↓ 1.1 × 10 ² 1.6 × 10 ⁴ 3.2 × 10 ⁵ Comparative Example 14 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓

When 70% by weight of the additional injection liquor was used, when 7,000 ppm of acorn fermented fermentation 30% by weight was added, no microbial propagation was observed for 5 weeks when the thermo-hygrostat was preserved. there was.

Comparative example  15 to 17

Use 5% by weight of acidulant for titration and 80% by weight of the additional injection liquid, and 20% by weight of acorn fermented fermented product at 3000 ppm (Comparative Example 15), 5000 ppm (Comparative Example 16), and 7000 ppm (Comparative Example 17) Sensory evaluation and preservation experiments were conducted.

division Week 0 1 week 2 weeks 3 weeks 4 Weeks 5 Weeks Comparative Example 15 10 ↓ 10 ↓ 10 ↓ 1.6 × 10 ² 2.2 × 10 ⁴ 3.0 × 10 ⁵ Comparative Example 16 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ Comparative Example 17 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓

When 80 wt% of the additional injection liquor was used, when 5,000 ppm of acorn fermented fermentation product was added 20 wt% or more, it was possible to store it at room temperature for a long time because there was no growth of microorganisms for 5 weeks.

Comparative example  18-20

Inject 1.5 g of alcohol, 80% by weight, 9,000 ppm of acorn powder fermentation 20% by weight, which is the maximum amount within the range to minimize the bitter taste of the alcohol and the astringent taste of the fermented fermentation, and 1 weight of the acidulant for dough Sensory evaluation and preservation experiments were carried out with different amounts of% (Comparative Example 18), 3% by weight (Comparative Example 19), 5% by weight (Comparative Example 20).

division Week 0 1 week 2 weeks 3 weeks 4 Weeks 5 Weeks Comparative Example 18 10 ↓ 10 ↓ 10 ↓ 1.6 × 10 ² 2.2 × 10 ⁴ 3.2 × 10 ⁵ Comparative Example 19 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ Comparative Example 20 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓ 10 ↓

When 1 wt% of dough acidulant was added to the dough, it was not possible to preserve it for a long time at room temperature because of the reproduction of microorganisms after 3 weeks in preserving the thermo-hygrostat, and in the case of 3 wt-% and 5 wt-%, The long-term preservation was possible because of no microbial propagation.

However, as a result of sensory evaluation, Comparative Example 20 using 5% by weight of the acidulant for dough could feel the bitter taste of alcohol.

Tteokbokki rice cake used in the experiment was found to be preserved for at least 6 months at room temperature because the growth of microorganisms was not found during 5 weeks of storage at 40 ° C 90% RH constant temperature and humidity. have.

As described above, according to the manufacturing method of the tteokbokki rice cake which can be stored for a long time at room temperature of the present invention, the acidulant with improved sterilization power was developed and used in small amounts when mixing the rice flour, and the texture was added by adding the infusion liquid composed of alcohol and acorn fermented powder during packaging. The microbial growth can be maximized while maintaining the taste as it is.

In addition, according to the present invention, a method for producing long-term storage of tteokbokki rice cake, which is capable of long-term preservation, suppresses the adhesion of rice cake by cooling the extruded rice cake in an emulsion maintaining solution, and after cooling, it is stored in a refrigerator for at least 24 hours to age the rice cake. It can be easily restored when cooking in boiling water.

In addition, according to the manufacturing method of the tteokbokki rice cake that can be stored for a long time at room temperature of the present invention, unlike the conventional production process, because it can maintain its own color and chewy texture for a long time, not only the tteokbokki rice cake separately but also the secondary processed food It can also be used as.

Claims (7)

Washing and immersing the raw rice, called step; Draining and grinding the soaked rice; Preparing an acidulant for dough; Mixing the acidulant with the pulverized rice flour, refined salt, white sugar and a texture improving agent; Steaming the mixed material; Extruding the steamed material into a rice cake; Cooling the extruded rice cake by cutting it with cold water; Immersing the cut rice cake in an emulsion maintaining solution; Removing water from the rice cakes immersed in the emulsion maintaining solution and refrigerated; Melting the refrigerated rice cake at room temperature to separate the rice cake by adding alcohol; Packaging by adding alcoholic beverages to the separated rice cake Long-term storage at room temperature characterized in that it comprises a method of producing tteokbokki rice cake. According to claim 1, The acidulant for dough is prepared containing 20 to 50% by weight of organic acid, 10 to 20% by weight of organic acid salt, 0.1 to 1.0% by weight of chitooligosaccharide, 1.0 to 10% by weight of acorn powder fermentation and water Method of producing tteokbokki rice cake which can be stored for a long time at room temperature. The method of claim 1, wherein the step of immersing in the emulsion maintenance solution, the cut rice cake D-sorbitol liquid 40-60%, soybean oil 25-40%, lecithin 2-5%, glycerin fatty acid ester 1.5-4%, Method for producing tteokbokki rice cake which can be stored for a long time at room temperature, characterized in that it is immersed for 10-30 seconds in a solution containing 2 to 5% by weight of cold water emulsified oil containing 1 to 3% propylene glycol, and 2 to 10% purified water. . The method of claim 1, wherein the refrigerating is performed for 24 hours in a refrigerator at 0 ° C. or more and 5 ° C. or less for 24 hours. The method of claim 1, wherein the dough acidulant is 0.5 to 3.5% by weight is added for the long-term preservation at room temperature. According to claim 1, wherein the brewing liquid injected during the packaging is 60 to 90% by weight, 8,000ppm of acorn powder fermentation of 10 to 40% by weight of the tteokbokki that can be stored for a long time at room temperature, characterized in that the manufacturing Manufacturing method. The tteokbokki rice cake according to any one of claims 1 to 6, wherein the tteokbokki rice cake is capable of long-term storage at room temperature prepared by the manufacturing method.