KR100912582B1 - Manufacturing method of a dobyung rice cake - Google Patents
Manufacturing method of a dobyung rice cake Download PDFInfo
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- KR100912582B1 KR100912582B1 KR1020070123909A KR20070123909A KR100912582B1 KR 100912582 B1 KR100912582 B1 KR 100912582B1 KR 1020070123909 A KR1020070123909 A KR 1020070123909A KR 20070123909 A KR20070123909 A KR 20070123909A KR 100912582 B1 KR100912582 B1 KR 100912582B1
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 도병(搗餠: 곡류를 분상이나 입상으로 증숙한 다음 판상에서 매우 쳐서 만든 떡) 떡의 제조방법에 관한 것으로, 수세, 수침한 후에 분쇄한 쌀가루에 총 수분함량이 28~40wt%가 되도록 가수한 다음 반죽을 제조하는 단계, 수분함량이 30~42wt%가 되도록 증련하는 단계, 상기 반죽을 1회 연출 혼합 후, 2단 제병하여 떡을 제조하는 단계, 상기 떡을 냉각하여 천연항균제에 침지한 후 숙성시킨 다음 이를 포장하는 단계를 포함하는 것을 특징으로 하는 것이다.The present invention relates to a manufacturing method of rice cake (搗 餠: rice cake made by steaming cereals in granular or granular form and then very beaten in plate form), wherein the total water content of 28-40 wt% is crushed after washing and soaking. Step to prepare the dough, and then to prepare the dough, the step of steaming the water content to 30 ~ 42wt%, after mixing the dough once, mixing the two stages to prepare a rice cake, cooling the rice cake to the natural antibacterial agent It is characterized in that it comprises a step of immersion and then immersing and then packing it.
본 발명에 따르면 각 공정을 자동화 함으로써 연속적인 공정 수행을 가능하게 하여 생산성을 극대화할 수 있음은 물론 건식제분법을 사용하여 비용 절감의 효과와 환경오염을 감소시킬 수 있으며, 식감이 탁월하여 우리나라 사람의 기호에 맞는 도병 떡을 제조할 수 있다.According to the present invention, it is possible to maximize the productivity by allowing the continuous process execution by automating each process, as well as to reduce the effect of cost reduction and environmental pollution by using dry milling method, excellent texture Pottery rice cakes can be produced to suit your preference.
도병, 생떡볶이, 떡볶이, 떡, 제조방법 Do Byeong, Raw Tteokbokki, Tteokbokki, Rice cake
Description
본 발명은 도병(搗餠: 곡류를 분상이나 입상으로 증숙한 다음 판상에서 매우 쳐서 만든 떡) 떡의 제조방법에 관한 것으로, 더욱 상세하게는 수세, 수침, 분쇄한 쌀가루에 총 수분함량이 28~40wt%가 되도록 가수한 다음 반죽을 제조하는 단계, 총 수분함량이 30~42wt%가 되도록 증련하는 단계, 상기 반죽을 1회 연출 혼합 후, 2단 제병하여 떡을 제조하는 단계, 상기 떡을 냉각 및 천연항균제에 침지한 후 숙성시키는 단계 및 상기 숙성된 떡을 포장하는 단계를 포함하는 것을 특징으로 하는 것이다.The present invention relates to a method for producing rice cake (搗 餠: rice cake made by steaming cereals in granules or granules, and then very beaten in plates), and more specifically, the total water content of water washing, soaking, and pulverized rice flour is 28-. Adding water to 40 wt%, preparing a dough, and then steaming the total water content to 30 to 42 wt%, directing and mixing the dough once, preparing two-stage rice cake, and cooling the rice cake. And immersing in a natural antimicrobial agent and then aging and packaging the aged rice cake.
일반적으로 떡을 제조하는 경우에 떡 제조공장, 방앗간 등에서 먼저 원료인 쌀을 수세하고, 수침하여 불리는 과정을 거친 후, 상기 쌀을 분쇄하여 분말형태로 형성시킨 후에, 상기 쌀 분말재료를 적정한 수분함량을 형성하기 위해 가수하고 혼합하여 반죽을 제조한 후, 상기 반죽을 찌는 과정을 통하여 떡을 제조하고, 상기 제조된 떡을 압출하여 형태를 형성한 후, 냉각하고 절단하여 포장하는 단계를 거친 다. In general, in the case of making rice cakes, rice is used as a raw material in a rice cake manufacturing plant, a mill, etc., followed by a process called water soaking, and then the rice is pulverized and formed into a powder form. After forming a dough by mixing with water to form a dough, the dough is prepared by steaming the dough, the prepared rice cake is extruded to form a shape, and then cooled and cut and packed.
상기 종래의 제조방법에 따라서 떡을 제조할 경우 물성의 차별화를 통한 조직감 향상의 한계가 있으며, 종래의 떡의 경우에는 살균과정을 거치지 않아서 유통기한이 짧아진다는 문제점이 있고, 수분함량의 변화에 따라 떡 조직의 특성이 불규칙하여 미감을 저하시키는 문제점이 있다.When manufacturing the rice cake according to the conventional manufacturing method there is a limit of improving the texture through the differentiation of physical properties, in the case of the conventional rice cake has a problem that the shelf life is shortened because it does not go through a sterilization process, the change in moisture content Accordingly, there is a problem in that the characteristics of the rice cake tissue is irregular, thereby reducing the sense of taste.
또한, 쌀가루는 제분방법에 따라서 그 특성이 크게 변화될 뿐 아니라 최종제품에도 큰 영향을 미친다. 쌀가루의 제분방법에는 건식제분법과 습식제분법이 있는데, 건식제분법은 간단하고 비용이 적게 소요되지만 쌀가루의 품질은 좋지 않고, 습식제분법은 쌀가루의 품질은 우수하지만 건조 비용이 많이 소요되고 수질오염을 발생시킨다. 상기의 이유에 의하여 종래에는 상업적으로 건식제분법이 많이 사용되고 있다.In addition, the rice flour not only significantly changes its characteristics depending on the milling method, but also significantly affects the final product. There are two methods of milling rice flour: dry milling and wet milling. Dry milling is simple and inexpensive, but the quality of rice flour is not good. The wet milling method is excellent in rice flour but high in drying costs and water pollution. Generates. For the reason mentioned above, the conventional dry milling method is used a lot.
그러나 쌀가루를 가장 많이 사용하는 떡의 제조공정에 있어서 건식제분된 쌀가루로 제조한 떡은 품질이 좋지 않기 때문에 습식제분법으로 쌀가루를 만들어 떡을 제조하고 있다.However, in the manufacturing process of rice cakes that use the most rice flour, rice cakes made with dry powdered rice flour are not of good quality, so rice cakes are made by making rice powder by wet milling method.
본 발명은 상기 종래 제조방법의 문제점을 개선하고, 각 공정을 자동화함으로써 연속적인 공정 수행을 가능하게 하여 생산성을 극대화할 수 있고 항균제에 침지하여 미생물적 안전성을 향상시킬 수 있어서 떡의 보존기간 연장을 도모할 수 있 고 종래의 제조방법에 비해 쫄깃쫄깃한 차별화된 식감을 갖는 도병 떡을 제조하는 방법을 제공하는 것을 발명의 목적으로 한다. The present invention improves the problems of the conventional manufacturing method, by maximizing the productivity by enabling the continuous process performance by automating each process, and can be immersed in the antimicrobial agent to improve the microbial safety to extend the shelf life of the rice cake It is an object of the invention to provide a method for producing a rice cake cake which can be planned and has a chewy differentiated texture compared to a conventional manufacturing method.
본 발명은 먼저 쌀을 수세하고 수침한 후 분쇄하는 단계, 상기 분쇄된 쌀을 총 수분함량이 28~40wt%가 되도록 가수한 다음 반죽을 제조하는 단계, 상기 반죽을 총 수분함량이 30~42wt%가 되도록 증련하는 단계, 상기 반죽을 1회 연출 혼합 후, 2단 제병하여 떡을 제조하는 단계, 상기 떡을 냉각시키고 및 천연항균제에 침지한 후 숙성시키는 단계 및 상기 숙성된 떡을 포장하는 단계를 포함하는 것을 특징으로 한다.The present invention is the first step of washing and soaking the rice and then pulverizing, the hydrolyzed the crushed rice to a total water content of 28 ~ 40wt% and then preparing a dough, the total water content of the dough 30 ~ 42wt% The step of evaporating to, the production of the dough once, mixing, preparing two-stage rice cake, the step of cooling the rice cake and immersed in a natural antimicrobial agent and then aging and packing the aged rice cake It is characterized by including.
종래의 떡의 제조방법은 원료의 불림, 분쇄, 찌기, 압출, 냉각, 절단, 포장 등의 처리를 통하여 떡을 제조함으로써 조직감 향상의 한계와 미생물 안전성 문제로 인한 유통기한 단축(5~20일)의 문제가 있었으나, 본 발명에서는 도병식 제조방법으로 제조함으로써 종래의 제조방법에 비해 쫄깃쫄깃한 차별적 식감과 미생물적 안전성 향상 및 공정 자동화를 통한 생산성을 극대화할 수 있다.Conventional methods of making rice cakes produce rice cakes through processing of soaking, grinding, steaming, extruding, cooling, cutting, and packing of raw rice cakes, which shortens the shelf life due to limitations of texture improvement and microbial safety issues (5-20 days). Although there was a problem, the present invention can be maximized productivity by improving the chewy differential texture and microbial safety and process automation compared to the conventional manufacturing method by the manufacturing method of the bottle.
또한, 종래에는 떡의 제조시 습식제분법을 사용한 쌀가루를 사용하였으나, 본 발명은 건식제분법을 사용하여 비용 절감의 효과를 얻을 수 있고, 습식제분법에 비하여 환경오염을 줄일 수 있으며, 종래의 건식제분법과 비교하여 식감이 탁월하 여 우리나라 사람의 기호에 맞는 도병 떡을 제조할 수 있는 것이다.In addition, in the past, rice flour using a wet milling method was used in the preparation of rice cakes, but the present invention can obtain a cost reduction effect by using a dry milling method, and can reduce environmental pollution compared to a wet milling method. Compared with the dry milling method, the texture is excellent, and it is possible to manufacture Do-Byeong-tteok, which is suitable for Korean taste.
상기 목적을 달성하기 위해, 본 발명은 쌀을 수세, 수침 후 분쇄하는 단계, 상기 분쇄된 쌀에 총 수분함량이 28~40wt%가 되도록 가수 한 다음 반죽을 제조하는 단계, 상기 반죽을 30~42wt%가 되도록 증련하는 단계, 상기 반죽을 1회 연출 혼합 후, 2단 제병하여 떡을 제조하는 단계, 상기 떡을 냉각 및 천연항균제에 침지한 후 숙성시키는 단계와 상기 숙성된 떡을 포장하는 단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the present invention comprises the steps of crushing the rice after washing, immersing in water, adding water to the total water content of the crushed rice to 28 to 40wt% and then preparing a dough, the dough 30 to 42wt The step of steaming to a%, directing the dough once, mixing, preparing two-stage rice cake, the step of immersing the rice cake in cooling and immersed in a natural antimicrobial agent and the step of packing the aged rice cake It is characterized by including.
이하, 본 발명의 도병 떡의 제조방법을 구체적이고 단계적으로 설명한다. Hereinafter, the manufacturing method of the bottle of rice cake of this invention is demonstrated concretely and step-by-step.
본 발명에서의 도병(搗餠)은 곡류를 분상이나 입상으로 증숙한 다음 판상에서 매우 쳐서 만든 떡을 의미하고, 제병(製餠)은 떡을 제조함을 의미한다. In the present invention, the bottle (搗 餠) means the rice cake made by steaming the grains into powder or granules, and then very beaten on the plate, and the bottle means manufacturing the rice cake.
본 발명에서는 도병공정을 증련공정, 연출혼합 및 2단 제병공정으로 구성하되, 특히 증련공정을 통해서 쫄깃쫄깃한 식감을 구현하는 것이다. In the present invention, the coating process is composed of a steaming process, a direct mixing and a two-stage milling process, in particular, to achieve a chewy texture through the steaming process .
또한, 연출(延出)은 증숙된 반죽의 조직을 늘인 후 밀어내어 판상의 반죽을 만드는 공정을 의미한다. In addition, directing (延 出) refers to the process of making the plate-shaped dough by pushing and pushing out the structure of the steamed dough.
우선, 도병 떡을 제조하기 위해 쌀을 선정하고 선정된 쌀을 수세하고 1 ~ 10시간, 바람직하게는 1~3시간 동안 침지한 후, Roll Mill로 1차 분쇄하고 유동층 건 조를 통해 쌀가루의 수분을 1~20%까지, 바람직하게는 5~ 15%까지 건조 시킨 후 기류식 분쇄기로 2차 분쇄하여 쌀가루의 입도를 평균 100 ~ 300 메쉬로 분쇄, 바람직하게는 150~200메쉬로 분쇄하여 쌀가루를 제조한다. 상기 분쇄는 건식제분법에 의해 분쇄되는 것이 바람직하다.First of all, rice is selected to prepare a rice cake, washed with selected rice, and soaked for 1 to 10 hours, preferably 1 to 3 hours, and then pulverized first with a roll mill and dried by fluid bed drying To 1 to 20%, preferably 5 to 15%, and then secondary grinding with an air flow crusher to grind the grain size of rice powder to an average of 100 to 300 mesh, preferably to 150 to 200 mesh Manufacture. The pulverization is preferably pulverized by a dry milling method.
여기서 분쇄물의 입도가 100메쉬 미만이면 물에 쉽게 녹아 균일한 가수가 어렵고, 300메쉬 초과하면 가수공정이 지연되는 문제점이 있어 떡의 쫄깃한 조직감을 얻기 어렵다.If the particle size of the pulverized product is less than 100 mesh, it is difficult to uniformly dissolve in water, and if the particle size exceeds 300 mesh, the hydrolysis process is delayed.
이어서, 쌀가루에 총 수분함량이 28~40wt%가 되도록 가수한 다음 증련기에 넣고 5~10분간 반죽을 제조한다.Subsequently, water is added to the rice flour so that the total water content is 28 to 40 wt%, and then put into a steamer to prepare a dough for 5 to 10 minutes.
상기 총 수분함량이 28wt%미만이면 반죽하기가 어렵고, 40wt%초과하면 반죽이 너무 질어서 성형이 어려워 총 수분함량은 28~40wt%가 바람직하다. When the total moisture content is less than 28wt%, it is difficult to knead, and when the total moisture content exceeds 40wt%, the dough is too hard to form, so the total moisture content is preferably 28 to 40wt%.
증련기는 찌는 공정과 반죽공정을 동시에 진행하는 설비로서, 해당 공정을 수행할 수 있는 공지의 증련기를 사용할 수 있다. 제조한 반죽을 1회 연출혼합하고, 연속적으로 2단 제병하여 떡을 성형한다. 연출 혼합시 사용되는 연출기 및 2단 제병기는 통상의 설비를 사용할 수 있다. 본 발명의 제조방법은 상기 2단 제병 된 떡의 냉각 및 천연항균제 처리된 떡을 숙성시키는 단계를 포함한다. The steamer is a facility for simultaneously performing the steaming process and the kneading process, and may use a known steamer capable of performing the process. The dough is prepared by direct mixing, and two-stage bottles are made in succession to form rice cakes. The stage machine and the two-stage bottle making machine used at the stage of mixing can use the usual equipment. The production method of the present invention includes the step of aging the two-stage bottled rice cakes and natural antibacterial rice cakes.
천연항균제(natural, antifungal agent)로는 자몽, 레몬, 편백나무, 목련 등의 추출물을 사용할 수 있다.Natural antibacterial agents (natural, antifungal agents) can be used extracts such as grapefruit, lemon, cypress, magnolia.
여기서, 상기 반죽은 총 수분함량이 30wt%미만이면 연출 혼합이 어렵고 42wt%를 초과하게 되면 제병이 어렵기 때문에 30~42wt%가 바람직하다. Here, the dough is 30 ~ 42wt% is preferable because the total moisture content is less than 30wt% because it is difficult to direct the mixing and if the excess exceeds 42wt%.
또한 상기 본 발명에서는 연출공정 수행 시 상기 반죽에 생미분을 첨가하지 않고 연출공정을 수행할 수도 있다.In addition, in the present invention, the production process may be performed without adding raw fine powder to the dough during the production process.
본 공정은 연출 및 2단 제병되어 제조된 떡을 가지고 연속적으로 수행할 수 있으며, 예를 들어 절단된 떡을 일정한 틀에 넣어서 숙성시킬 수 있다. 숙성조건은 5~10℃에서 12시간 내지 48시간 동안 수행하는 것이 떡의 노화를 통한 이형 및 포장 공정의 용이성 면에서 바람직하다. 본 발명의 제조방법은 상기 숙성된 떡의 이형 및 포장하는 단계를 포함한다. This process can be carried out continuously with rice cakes prepared by directing and making two-stage bottles, and can be aged, for example, by cutting the rice cakes into a predetermined mold. Aging conditions are preferably carried out at 5 ~ 10 ℃ for 12 hours to 48 hours in terms of ease of release and packaging process through the aging of the rice cake. The manufacturing method of the present invention includes the step of releasing and packaging the aged rice cake.
상기 공정을 통하여 제조된 떡은 떡볶이떡 등과 같이 특별히 쫄깃쫄깃한 식감이 요구되는 떡에 사용될 수 있다.The rice cake prepared through the above process may be used in rice cakes that require a particularly chewy texture, such as rice cake rice cakes.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명한다. 그러나, 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되어서는 안 된다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are only for illustrating the present invention, and the scope of the present invention should not be construed as being limited by these examples.
실시예 1(도병 떡의 제조)Example 1 (Preparation of Flax Rice Cake)
쌀을 2시간 동안 침지한 후 Roll Mill로 1차 분쇄하고 유동층 건조를 통해 쌀가루의 수분을 10%까지 건조시킨 후 기류식 분쇄기로 2차 분쇄하여 쌀가루의 입도를 평균 150 메쉬로 분쇄하여 쌀가루를 수득하였다. After immersing the rice for 2 hours, it is first pulverized with a roll mill, dried with a fluidized bed to dry the moisture of the rice flour to 10%, and then pulverized second with an air flow pulverizer to grind the grain size of the rice powder to an average of 150 mesh to obtain rice flour. It was.
수득된 쌀가루에 총 수분함량이 37wt%가 되도록 가수한 다음 증련기로 8분간 반죽을 제조하였다. 제조한 반죽을 연출기에 넣은 후 1회 연출혼합 하고, 연속적으로 2단 제병하여 떡을 제조하였다. 제병시 떡의 굵기는 14mm, 간격은 44mm로 하였다. 상기 떡을 냉각 및 천연항균제를 (자몽종자추출물) 침지 한 후 냉장실(5℃)에서 24시간 동안 숙성시켰다. 숙성을 마친 후, 이형기를 통해, 떡을 분리 후 포장하여 도병 떡을 제조하였다. The obtained rice flour was hydrolyzed to have a total water content of 37 wt%, and then a dough was prepared for 8 minutes using a steamer. After putting the prepared dough in a directing machine, the mixture was mixed once, and two-stage bottles were continuously made to prepare a rice cake. The thickness of the rice cake during the bottle was 14 mm and the interval 44 mm. After cooling the rice cake and immersing the natural antimicrobial agent (grapefruit seed extract) it was aged for 24 hours in the refrigerator (5 ℃). After maturation, the rice cake was separated and packaged through a mold release machine to prepare a mortar cake.
본 실시예에 따른 공정을 도 1에 도식적으로 나타내었다.The process according to this example is shown schematically in FIG. 1.
실험예 1(기호도 평가)Experimental Example 1 (symbol evaluation)
상기 실시예 1에 따라 제조된 도병 떡을 사용하여 통상적인 조리방법을 이용하여 도병면을 요리하였다. 요리된 각 도병면을 주부 각각 50명에게 맛을 보도록 하여, 외관, 면과 어울림, 면의 쫄깃한 정도에 관한 설문조사를 하였다. 5점법으로 설문조사 하였으며 결과를 다음의 표 1에 나타내었다.Using the pottery rice cake prepared according to Example 1 was cooked pottery noodles using a conventional cooking method. Each housewife was asked to taste 50 cooked noodles, and a questionnaire was conducted regarding the appearance, matching with the noodles, and the chewyness of the noodles. The survey was conducted using the 5-point method and the results are shown in Table 1 below.
(5: 아주 좋다, 4: 약간 좋다, 3: 보통이다, 2: 약간 싫다, 1: 아주 싫다)(5: very good, 4: a little good, 3: normal, 2: a little hate, 1: very bad)
상기 표 1에서 알 수 있는 바와 같이, 본 발명의 방법으로 제조된 도병 떡은 종래의 떡 제조방법으로 제조된 떡과 비교했을 때 품질에 있어서 확연히 더 좋은 평가를 받았으므로, 본 발명의 방법이 종래의 제조방법에 비해 외관, 면과 어울림, 면의 쫄깃한 정도에서 우수한 것임을 알 수 있다.As can be seen in Table 1, the pottery rice cake prepared by the method of the present invention received a significantly better evaluation of the quality compared to the rice cake prepared by the conventional rice cake manufacturing method, the method of the present invention is conventional Compared to the manufacturing method of the appearance, it can be seen that it is excellent in the cotton, chewy degree of cotton.
도 1은 본 발명의 실시예 1에 따른 도병 떡의 제조방법을 도식적으로 나타낸 도면. 1 is a view schematically showing a method of manufacturing a bottle rice cake according to Example 1 of the present invention.
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