KR101005333B1 - A Shell Chocolate Inserted Rice Cake and Manufacturing Method - Google Patents

Abstract

The present invention relates to a shell chocolate filled with rice cake and a method of manufacturing the same, in particular, a rice cake is prepared by minimizing the aging of rice cake and the decay of rice cake caused by microorganisms over time. The present invention relates to a shell chocolate filled with rice cake, and a method of manufacturing the same, wherein the rice cake is provided to the shell chocolate to maintain moisture dissociation and preservation of the rice cake, and to maintain a unique structure of the rice cake.

 Rice cake base manufacturing, sugar solution manufacturing, rice cake base and the process of preparing the rice cake by mixing the sugar solution; Molding and cutting the rice cake; Manufacturing a syrup for center injection; Manufacturing a chocolate constituting the outer skin, and putting the cut rice cake into the manufactured chocolate to prepare a finished chocolate cake filled with rice cakes;

The filling of the rice cake with chocolate to prepare the rice cake chocolate has the effect of preventing the aging of the rice cake due to moisture escape, and also to improve the quality of the rice cake by preventing the decay by microorganisms.

Rice cake, filling, shell chocolate, shell chocolate manufacturing method

Description

A shell chocolate filled rice cake and its manufacturing method {A Shell Chocolate Inserted Rice Cake and Manufacturing Method}

The present invention relates to a shell chocolate filled with rice cake and a method of manufacturing the same, and in particular, to prepare a rice cake preventing the aging of the rice cake and the decay of the rice cake by microorganisms over time and wrapped the shell chocolate in the prepared rice cake a protective film The present invention relates to a shell chocolate filled with rice cake, and a method of manufacturing the same, wherein the rice cake is provided with shell chocolate in the form to maintain moisture dissociation and preservation of the rice cake and to maintain a unique structure of the rice cake for a long time.

Generally, in manufacturing rice cakes, glutinous rice flour or non-glutinous rice flour is used as main grains. In general, glutinous rice or non-glutinous rice powder does not have gluten like flour, so it is not sticky even if it is kneaded in water, so it is crumbly and boiled in boiling water. Therefore, the rice cake is prepared by putting the rice cake inside and steaming using steam in the steam cooker.

The rice cake prepared as described above has a problem such as not only viscoelastic change such as hardness when left in the air, but also corruption due to microorganisms, which prevents it from being stored for a long time.

This rice cake decay may be caused by contamination of main grains, but it is known to be mainly caused by Lopu bacteria. Especially, when red bean paste is used as rice cake, the water migration to rice cake is promoted, and the decay caused by microorganisms is severe. . In addition, the hardening of the rice cake is known to be due to the aging phenomenon of starch, which is considered to be starch which is the main component of fine powder, and the aging phenomenon is promoted by the water vaporization of rice cake.

As such, the change in hardness of the rice cake and the decay caused by microorganisms over time are important factors in evaluating the quality of the rice cake. In rice cakes, it is known that the hardness and deterioration degree over time are determined not only by the manufacturing method of the rice cake but also by the main ingredients of the rice cake and the storage method.

In addition, in order to solve this problem, a technique of covering the rice cake is proposed, but in general, the method of coating the rice cake with chocolate or putting it in the cookie is not uniform or diverse in appearance and has a limit in maintaining a constant coating thickness. There is a problem.

The present invention is to solve the above problems,

The purpose of the present invention is to improve the quality of rice cakes by preventing the aging of rice cakes due to moisture escape and by preventing the decay of microorganisms by filling rice cakes with chocolate.

As a means for achieving the above object,

Chocolate rice cake manufacturing method of the present invention,

(1) a step of making rice cake through the process of manufacturing rice cake base, sugar solution manufacturing, rice cake base and sugar liquid mixing; (2) forming and cutting the rice cake; (3) manufacturing a syrup for center injection; (4) manufacturing a chocolate; (5) filling the mold with the tempered chocolate and then rolling the mold to remove the chocolate and cooling to form a chocolate shell having a U-shaped cross section; (6) filling the center-shaped syrup for filling the center with the container-shaped shell and cutting the sheet-shaped rice cake prepared in the previous step and simultaneously feeding it into the chocolate shell; (7) It is characterized by consisting of the process of filling the top surface with chocolate and cooling.

In addition, the rice cake base manufacturing process, tapioca starch 48 ~ 68% by weight, glutinous rice powder 30 ~ 50% by weight, refined salt 1 ~ 2% by weight, glycerin fatty acid ester 0.1 ~ 0.4% by weight in a steamer to solid content 45 It is characterized by manufacturing to maintain ~ 55%.

In addition, the sugar liquid manufacturing process, 25 to 30% by weight per white, trehalose 5 to 10% by weight, starch syrup 25 to 30% by weight, polyglycitol syrup 35 to 40% by weight to dissolve and homogenize, then heat It is characterized in that the final solid content is prepared by adding 75 to 85% by adding.

In addition, the mixing process of the rice cake base and the sugar solution, the sugar mixture in the rice cake base in a state in which the stirrer speed is 25 to 35 times per minute and the temperature is maintained at 70 ~ 95 ℃ in a jacket-type mixer capable of adjusting the temperature of the two stirrer blades Is mixed in a ratio of 1 to 2 to 4, but the sugar solution is divided into 2 to 5 times to prepare the final solid content is maintained to 75 ~ 82%.

In addition, the rice cake molding process, after the injection of the rice cake into the extrusion molding machine through a thickness adjusting roller to form a plate (sheet) of 4mm ~ 8mm thickness and cut it to a certain size and aged in the mold for 1 to 3 days to physical properties In this case, the maturation condition is maintained at a temperature of 0 ~ 10 ℃ and a humidity of 50% or less, so that the surface is slightly dried so that they do not stick to each other during cutting and input in a later process.

In addition, the syrup manufacturing process, 25% by weight per white, 13% by weight per white milk, 50% by weight of polyglycitol syrup, 8% by weight of strawberry concentrate to 75BRIX mixed 0.2% by weight of strawberry flavor to 80 ℃ or less After cooling, 3.8% by weight of gelatin (250BLOOM) is hydrated in water, characterized in that it is mixed with the above formulation.

In addition, the chocolate manufacturing process, 1) the process of dissolving cocoa mass and fats and oils in a dissolution tank at 60 ℃, 2) the process of weighing and mixing sugars, fats and oils, cocoa mass, milk powder, other powders, additives, etc. And, 3) finely blend the mixed dough to less than 20 microns in a refiner, and 4) homogenize the refined mixture at 60 ℃ for 6-12 hours and 45 ℃ for 4-8 hours, and then add an emulsifier. It is characterized by the process of conching after adjusting the viscosity to 26 ~ 32Poise.

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As described above, the present invention has the effect of improving the quality of the rice cake by filling the rice cake with chocolate to prevent rice cake aging due to moisture decay, and by preventing microbial decay.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, in adding reference numerals to the components of each drawing, it should be noted that the same reference numerals are used as much as possible even if displayed on different drawings. In addition, in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.

1 is an overall process flow chart of the present invention.

(1) Process of making rice cake through the process of manufacturing rice cake base, sugar solution manufacturing, rice cake base and sugar solution mixing.

(2) process of forming and cutting rice cakes.

(3) The process of manufacturing the syrup for center injection.

(4) The process of manufacturing chocolate.

(5) After filling the mold with tempered chocolate, the mold is rolled up to remove the chocolate and cooled to make a chocolate shell having a U-shaped cross section.

(6) Filling the container-shaped shell with the syrup for the center feeding, and cutting the sheet-shaped rice cake prepared in the previous step and putting it into the chocolate shell at the same time.

(7) It consists of the process of filling and cooling an upper surface with chocolate, and completing it.

The detailed process is as follows.

(1) Rice cake manufacturing process

1) Rice cake base manufacturing process

Tapioca starch 48 ~ 68% by weight, glutinous rice powder 30 ~ 50% by weight, refined salt 1 ~ 2% by weight, glycerin fatty acid ester 0.1 ~ 0.4% by weight in a steaming machine to prepare a cake with a solid content of 45 ~ 55%. The ratio of tapioca starch and glutinous rice flour can be adjusted according to the desired texture.

(Comparative Example 1)

As a result of manufacturing the rice cake base, but replacing the whole amount of tapioca starch with glutinous rice flour, as a result of aging, when it is stored at normal temperature, the aging progresses quickly and the elasticity is low. Fall.

(Comparative Example 2)

If it is manufactured like the rice cake base manufacturing process but the solid content is less than 45% after steaming, the total manufacturing time increases because the final product of 75% ~ 82% solid content is mixed with sugar solution in the post process, which leads to productivity and energy cost. Increased.

(Comparative Example 3)

If the solid content is over 55% after steaming, it is mixed with sugar solution in the final process to complete the final product of 75% ~ 82% of solids. It is less elastic and may be exposed to microbial contamination.

2) Sugar manufacturing process

25-30% by weight per white, 5-10% by weight trehalose, 25-30% by weight starch syrup, 35-40% by weight of polyglycitol syrup are dissolved and homogenized.

Heat is then applied to prepare a sugar solution of 75 to 85% of the final solid content.

(Comparative Example 1)

If the final solid content is less than 75%, the manufacturing time is longer than 50%, and the unmixed rice cake base is aged in the form of granules.

(Comparative Example 2)

When the final solid content is 86% or more, the sugar solution is candyed when mixed with the rice cake base, and the texture of the rice cake is degraded, and excessive force is required mechanically to shorten the life of the mixer.

(Comparative Example 3)

It is prepared in the same manner as the sugar solution manufacturing process, but when used with sugar and starch syrup without using 5-10% by weight of trehalose and 35-40% by weight of polyglycitol syrup, a part of the sugar solution is recrystallized during storage and viscosity decreases and the texture is reduced.

Polyglycitol syrup is prepared by hydrogenation of starch syrup or dextrin and is also referred to as "reduced starch hydrolyzate" or "reduced starch syrup".

In particular, sweetness is lower than general starch syrup, so it is useful for reduced taste foods and has the property of retaining moisture, so there is little change due to water loss or absorption.

In addition, it has a thickening effect, which is effective in improving binding and texture, does not form crystals, and inhibits recrystallization of other sugars.

Trehalose is a non-reducing natural disaccharide that is widely present in plants and nature. It is effective for products using starch because it is excellent in preventing starch aging and moisturizing.

3) Mixing process of rice cake base and sugar solution

Two stirrer blades and a temperature-controlled jacketed mixer were 25 to 35 times a minute with a stirrer speed and a temperature of 70 to 95 ° C. Mix at a ratio of 2 to 5 times and add syrup to the final solid content of 75 ~ 82% to complete the rice cake manufacturing.

Extension of shelf life and texture improvement of rice cakes applied to the present invention is to apply the effect of reducing moisture and stickiness by continuous pooling in the mixer under the above conditions.

(Comparative Example 1)

It is produced as a mixing process of rice cake base and sugar solution, but when the temperature of the mixer is less than 70 ℃, excessive production time is unproductive due to excessive production time in producing rice cakes having extended shelf life by evaporation of water through stirring.

(Comparative Example 2)

It is prepared in the same way as the mixing process of rice cake base and sugar solution, but when the temperature of the mixer is more than 96 ℃, the rice cake on the surface of the mixer dries to reduce the texture.

(Comparative Example 3)

It is prepared in the same way as the mixing process of rice cake base and sugar solution, but when the syrup is added in one shot, the pooling effect is reduced and the quality is degraded.

(Comparative Example 4)

If the final solid content is less than 75%, the water in the form of free water increases and the growth inhibition ability of microorganisms is lowered.

(Comparative Example 5)

Manufactured with the mixing process of rice cake base and sugar solution, but when the final solid content exceeds 82%, the texture is hard and the value decreases as a commodity.

(2) Rice cake forming and cutting

1) Rice cake forming process

After the injection of the prepared rice cake through an extrusion molding machine through a thickness adjusting roller to form a plate (sheet) having a thickness of 4mm ~ 8mm and cut it to a certain size to be aged for 1 to 3 days to stabilize the physical properties.

At this time, the aging conditions are maintained at a temperature of 0 ~ 10 ℃, humidity less than 50% to slightly dry the surface is adjusted so as not to stick to each other during cutting and input in the post-process.

2) cutting and feeding process

When the plate-shaped rice cake is fed as in 1), it is cut into 72 pieces by automatic cutting device and put into chocolate shell at the same time.

(3) syrup manufacturing process

Syrups vary in taste depending on the characteristics of the product and the manufacturing method is the same as the manufacturing method of the general syrup and the embodiment is as follows.

Concentrate 25% by weight of white sugar, 13% by weight of white sugar, 50% by weight of polyglycitol syrup, and 8% by weight of strawberry concentrate to 75BRIX, mix 0.2% by weight of strawberry flavor, and then cool below 80 ° C.

Then 3.8% by weight of gelatin (250BLOOM) is hydrated in water and mixed in the above formulation to complete the preparation of syrup. The blending ratio is adjusted according to the characteristics of the taste.

(4) Chocolate manufacturing process

Chocolate varies the mixing ratio depending on the taste to be expressed and the manufacturing process of the chocolate applied to the present invention is as follows.

1) Dissolution-Dissolve cocoa mass and fats and oils in 60 ° C dissolution tank.

2) Mixing-Measure and mix sugars, oils, cocoa mass, milk powder, other powders and additives.

3) Refining-Grind the mixed dough finely in the refiner to less than 20 microns. When the particles are 20 microns or more, the texture is rough and the quality value is lowered.

4) Conching-After homogenizing the refined compound at 60 ℃ for 6-12 hours and 4-8 hours at 45 ℃, adjust the viscosity to 26 ~ 32Poise by adding emulsifier and finish conching.

(Comparative Example 1)

If the viscosity is less than 26poise after conching chocolate as in the manufacturing process as described above, it is difficult to form a shell of a certain thickness and the thickness of the shell is irregular, so that it is difficult to put the rice cake and wrap the rice cake with a certain thickness.

(Comparative Example 2)

If the viscosity is greater than 32 poise after conching chocolate as in the above manufacturing process, the viscosity is weak and the thickness of the shell becomes thin, making it difficult to form a stable shell.

5) Storage-Store the confused chocolate in a storage tank at 45 ℃ with stirring.

6) Tempering-Before using the stored chocolate in the finished product, it must be heated to 29 ~ 32 ℃ through tempering machine to form the most stable beta-type fat structure, which can make stable chocolate shell with improved heat resistance.

In particular, by maintaining the temperature of the chocolate to 29 ~ 32 ℃ by the heating operation, the thickness of the chocolate shell can be maintained more stably 1.5 ~ 3mm is preferable for maintaining the quality of the product.

Examples of the applied chocolate in the present invention are as follows.

(Example 1)

35-40 wt% per white, cocoa butter 20-25 wt%, whole milk powder 15-20 wt%, cocoa mass 10-15 wt%, lactose 8-10 wt%, lecithin 0.2-0.4 wt%, glycerin fatty acid ester 0.2 wt% % And 0.05% by weight of vanillin are used.

(Example 2)

20 to 30% by weight of white sugar, 8 to 11% by weight of alpha soy flour, 8 to 12% by weight of whole milk powder, 25 to 30% by weight of refined common oil, 7 to 10% by weight of cocoa butter, 4 to 7% by weight of skimmed milk powder, lactose 13 to 17% by weight, 0.2 to 0.4% by weight of lecithin and 0.2 to 0.4% by weight of emulsifier are used.

In the soybean chocolate of Example 2, the alpha and soy flour are applied to produce chocolate to further improve the taste of rice cakes.

(5) Manufacture of finished products

The chocolate is poured into a mold to form a container-shaped chocolate shell for cooling. At this time, the thickness of the ultra-collet is maintained at 2mm or more to preserve the filled syrup and rice cake.

Then, the filling of the inside of the chocolate shell syrup 5-15% by weight, 20-40% by weight of rice cake jelly is completed by performing a step of filling the chocolate to complete the shell of the cuboid form and then cooled at 8 ~ 10 ℃.

The above description is merely illustrative of the technical spirit of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. That is, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention but to describe the scope of the technical spirit of the present invention by these embodiments. Therefore, the protection scope of the present invention should be interpreted by the claims below, and all technical ideas within the equivalent scope will be construed as being included in the scope of the present invention.

1 is an overall process flow chart of the present invention.

Claims (9)

(1) a step of making rice cake through the process of manufacturing rice cake base, sugar solution manufacturing, rice cake base and sugar liquid mixing; (2) forming and cutting the rice cake; (3) manufacturing a syrup for center injection; (4) manufacturing a chocolate; (5) filling the mold with the tempered chocolate and then rolling the mold to remove the chocolate and cooling to form a chocolate shell having a U-shaped cross section; (6) filling the center-shaped syrup for filling the center with the container-shaped shell and cutting the sheet-shaped rice cake prepared in the previous step and simultaneously feeding it into the chocolate shell; (7) The method of manufacturing shell chocolate filled with rice cake, characterized in that the step of filling the top surface with chocolate and cooling to complete. The method of claim 1, The rice cake base manufacturing process, 48 to 68% by weight of tapioca starch, 30 to 50% by weight of glutinous rice powder, 1 to 2% by weight of refined salt, 0.1 to 0.4% by weight of glycerin fatty acid ester in a steaming machine to maintain a solid content of 45 to 55% Shell chocolate manufacturing method filled with the cake. The method of claim 1, The sugar solution manufacturing process, 25 to 30% by weight per white, trehalose 5 to 10% by weight, starch syrup 25 to 30% by weight, polyglycitol syrup 35 to 40% by weight to dissolve and homogenize, and then heat is added to the final solid content 75 ~ Shell chocolate-filled method of filling the rice cake, characterized in that the manufacturing to maintain 85%. The method of claim 1, Mixing process of the rice cake base and sugar solution, Two stirrer blades and a jacket-type mixer with temperature control are mixed with sugar at a ratio of 1 to 2 to 4 in the rice cake base while maintaining the stirrer speed 25 to 35 times per minute and the temperature at 70 to 95 ° C. The method for preparing shell chocolate filled with rice cake, characterized in that the final solid content is maintained by 75 to 82% by dividing 2 to 5 times. The method of claim 1, The rice cake molding process, After the rice cake is injected into the extruder, it is passed through a thickness adjusting roller to form a sheet (sheet) with a thickness of 4mm to 8mm, cut into a certain size, and aged in a mold for 1 to 3 days to stabilize the physical properties. A method for preparing shell chocolate filled with rice cake, characterized in that the surface is slightly dried by maintaining at 0 to 10 ° C. and a humidity of 50% or less so as not to stick to each other during cutting and feeding in a subsequent process. The method of claim 1, The syrup manufacturing process, Concentrate 25 wt% per white, 13 wt% per white milk, 50 wt% polyglycitol syrup, 8 wt% strawberry concentrate to 75BRIX, mix 0.2 wt% strawberry flavor, cool below 80 ℃, and then gelatin (250BLOOM) A method for preparing shell chocolate filled with rice cake, characterized in that 3.8% by weight of water is hydrated and mixed with the above compound. The method of claim 1, The chocolate manufacturing process, 1) dissolving cocoa mass and fats and oils in a dissolution tank at 60 ° C; 2) measuring and mixing sugars, fats and oils, cocoa mass, milk powders, other powders, and additives; 3) grinding the mixed dough finely in the refiner to less than 20 microns, 4) After homogenizing the refined blend for 6 to 12 hours at 60 ° C and 4 to 8 hours at 45 ° C, an emulsifier is added to adjust the viscosity to 26 to 32Poises, followed by conching. Shell Chocolate Manufacturing Method. delete Shell chocolate filled with rice cakes, which are produced by the manufacturing method of any one of claims 1 to 7.

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