KR101107814B1 - Rice Cake Using the Pear and the Producing Method Thereof - Google Patents

Abstract

The present invention relates to a rice cake containing a pear and a method of manufacturing the same, and more particularly, peeling and slicing a pear, and drying the same with far infrared rays; Dipping the dried pears in starch syrup and boiling at high temperature; Soaking rice, grinding and cooking to make rice dough; Kneading the mixed material after mixing the subsidiary materials including an emulsifier and sugar to the rice dough; Mixing a pear prepared before the dough to form a predetermined shape; It relates to a method for producing a pear cake containing pears comprising the step of steaming the molded dough and pear-containing rice cake prepared by the method. Pear-containing rice cake of the present invention by drying the pear with far-infrared rays, while maintaining the food symbolity, the functionality of the pear is secured to the maximum, the rice cake has an effect of improving the preservation, chewy texture is maintained.
<Index>
Rice cake, pear, far infrared

Description

Rice Cake Using the Pear and the Producing Method Thereof}

The present invention relates to a rice cake containing a pear and a method of manufacturing the same, and more particularly, to dry the pear in far infrared rays, while maintaining the food symbolism, while ensuring maximum functionality of the pear, the rice cake is improved in preservation, and a chewy texture is maintained. It relates to a pear-containing rice cake to be maintained.

In general, rice cake is our representative traditional food derived from the establishment of agricultural culture, and the main ingredient is glutinous rice or a mixture of glutinous rice and spicy rice as a main ingredient, but the beans, red beans, green beans, cinnamon, chestnuts and jujube The taste is diversified according to the form of the addition of subsidiary materials, etc., and the nutrition is also excellent and is gradually recognized as a global food.

Due to the increase of national income, the standard of living and the social participation due to the development of modern society, the eating pattern pursues nutrition and simplicity, and the instant and quick meals mainly made from wheat such as bread or sandwich rather than the meal cooked by hand. Is preferred. However, due to incongruity or incompatibility of Koreans, problems such as imbalances in physical development have been provided. Recently, grain prices of wheat, the main raw material of bread, have soared internationally, and food prices using wheat have also skyrocketed. It is also causing a shortage of raw materials, so there is a substitute effect.

In addition, many researches have been conducted on rice cakes with functionalities thanks to the well-being culture. However, on the other hand, the demand for not only functionality but also food symbolism is increasing, and it is necessary to contribute to the popularization of rice cakes by providing rice cakes with good texture and nutrition. This also has to be taken into account because slow aging (usually starch aging) in rice cakes ensures sufficient shelf life and texture. Therefore, there is an increasing demand for rice cakes in which health is considered, food storage is fully exhibited, and food symbolism can be maintained.

On the other hand, pears are one of the most representative temperate fruits, accounting for 4% of the world's total fruit production, ranking fifth after apples. Commercially grown pears are divided into 'western pears', 'chinese pears' and 'southern oriental pears', which are different in appearance, fruit form, and taste. In Korea, because of the high temperature and humidity in summer and the rainy season, and the clear and cool weather during the autumn maturity period, Korea has the climatic conditions in the 'Korean Pear' cultivation belonging to 'Southern Oriental Pear'. Therefore, it is possible to cultivate all over the Korean peninsula, except in the cold regions of the northern inland and mid-south mountain highlands, and its taste and flavor is unique and superior to any country in the world, and is an agricultural product that can be exported overseas.

One of the representative fruits of Korea, Pear contains a large amount of water (85 to 88%), sugar (10 to 15%), fiber, protein and fat, calcium (Ca), potassium (K), It also contains various inorganic ingredients such as sodium (Na) and phosphorus (P). The pears grown in Korea are oriental pears that are light in flesh and rich in fruit juice, have high sugar content, and have excellent aroma and taste. In particular, the potassium content is very high, has a great effect on maintaining the homeostasis of the body and suppress nerve excitement. In addition, the abdomen plays a role in maintaining the blood in the body neutral, bronchial asthma, cough sputum, fever and thirst quenching (small thirst) is known to be great. Others are known to have physiological activities such as constipation improvement, cough improvement, hangover relief, digestion and diuresis, and have been widely used in folk medicine. In addition, components such as albumin in the leaves are also used as a cosmetic raw material. In addition to raw food, pears are consumed in a variety of ways, including canned food, juice, pies, and,. Especially, pears made from pears harmonize well with any food and are used in various dishes in the West. It is used habitually.

In addition to the improvement of people's life, the domestic production of pears is steadily increasing every year. However, imports of various foreign fruits are increasing along with import liberalization, and the price of domestic fruit consumption is unstable all year along with the decrease of domestic fruit consumption. In addition, about 15% of the fruiting rate is lost every year due to the immature and typhoon effects of the cultivation technique and the damage during the post-harvest storage process.

In this difficult situation, it is urgently needed to prepare various measures for the farmers who are suffering the most damage. As a solution, it is important to develop various high value-added processed products using special agricultural products. .

Therefore, the inventors of the present invention while trying to develop a rice cake having a new taste and nutrients, the rice cake using the pear dried in far infrared is not only excellent in the aesthetic sense, but also ensures the functionality of the pear to improve the preservation of the rice cake, chewy texture The present invention was completed by confirming this improvement.

It is an object of the present invention to provide a method of making rice cakes containing pears dried in far infrared rays in preparing and providing rice cakes using rice suitable for the constitution and preference of Koreans as a substitute for bread.

Another object of the present invention is to provide a manufacturing method of the rice cake, characterized in that the recovery to the original texture upon thawing after freezing storage.

Still another object of the present invention is to provide a cake using glutinous rice, which is delayed in aging and eats new rice cakes with an extended shelf life.

Still another object of the present invention is to provide a rice cake and a method of manufacturing the same, which increase the nutritional effect of rice cakes without destroying the nutrients of rice cake and nutritionally supplement and supplement nutrition of rice cakes.

In order to achieve the above object, the present invention comprises the steps of iii) peeling and thinning the pear, and drying it for 5 hours to 6 hours in the far infrared of 40 ~ 50 ℃; Ii) dipping the dried pears in starch syrup and boiling at a high temperature for about 20 to 40 minutes; Iii) the rice is soaked for 3 to 5 hours and then pulverized and cooked at 150 to 200 ° C. to make rice dough; Iii) kneading the mixed material after mixing the additives including the emulsifier and sugar to the rice dough; Iii) mixing the dough prepared in step ii) with the dough to form a predetermined shape; Iii) steaming the molded dough; provides a method for producing a pear containing rice cake comprising a.

The present invention also provides a rice cake containing a pear produced by the above method.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of iii) peeling and slicing the pear, and drying it for 5 hours to 6 hours in the far infrared of 40 ~ 50 ℃; Ii) dipping the dried pears in starch syrup and boiling at a high temperature for about 20 to 40 minutes; Iii) the rice is soaked for 3 to 5 hours and then pulverized and cooked at 150 to 200 ° C. to make rice dough; Iii) kneading the mixed material after mixing the additives including the emulsifier and sugar to the rice dough; Iii) mixing the dough prepared in step ii) with the dough to form a predetermined shape; Iii) steaming the molded dough; provides a method for producing a pear containing rice cake comprising a.

In the method for producing a pear-containing rice cake of the present invention, it is preferable that the subsidiary material of step iii) comprises the cold corn starch, wherein the cold corn starch is 1 to 3 parts by weight based on 100 parts by weight of rice. desirable. In addition, it is preferable that the emulsifier and the sugar of step iii) are 0.1 to 1 parts by weight and 10 to 100 parts by weight based on 100 parts by weight of rice, respectively.

In addition, in the manufacturing method of the rice cake containing the pear of the present invention, the rice is preferably glutinous rice.

A characteristic feature of the present invention is the use of ships dried with far infrared rays. In the case of the present invention, the pear is dried in far-infrared to further enhance the flavourability of the pear, and also improves the overall physical properties and texture, etc., and thus is applicable to various types of rice cakes. Including raw corn starch as a subsidiary material contributes to the overall texture improvement.

Hereinafter, each step of the manufacturing process of the rice cake containing the pear of the present invention will be described.

Step 1: drying the ship in a far line

Peel the pears and slice them thinly, about 5 mm. This is put in a tray and dried in far infrared rays. As for the temperature of a far infrared ray dryer, about 45 degreeC is preferable. When dried for about 5 to 6 hours at 45 ℃ is dried while maintaining the color of the pear. If the temperature does not match during the drying process, the color of the pear turns brown, so drying at 40 ° C. or lower or 50 ° C. or higher should be avoided. And, in order to maintain proper moisture, a drying time of about 5 hours to 6 hours is appropriate. Pears dried for the right temperature and time have a strong aroma and high sugar content.

Step 2: stew the belly from the starch syrup

The dried pears in step 1 are soaked in starch syrup and boiled at about 100 ° C. for about 30 minutes. This boiled pear is soft and rich with high sugar content and pear tastes alive, so the texture of the rice cake during the later process is excellent.

Step 3: make rice dough

The rice is soaked and crushed and cooked to make rice dough. At this time, the rice is preferably a glutinous rice produced in Korea. Soak glutinous rice for 3 to 5 hours, then grind finely in a grinder. Put the ground glutinous rice in the dough and apply pressure and cook for 10-20 minutes using steam. At this time, the heating temperature is maintained at 150 ~ 200 ℃ to cook the glutinous rice evenly in the dough.

Generally, rice flour for making rice cakes is immersed until it is completely saturated with water, so that the particles are milled relatively large. In this general way, the rice starch particles are coarse and coarse, so the texture of the rice cake becomes dense and heavy. If you use straight dry powder without dipping the rice, you can multiply the rice particles up to 100 mesh. Since there is no space for air, making rice cakes makes them harder. Therefore, the appropriate particle size may be selected through an appropriate immersion time depending on the type of rice cake to be made.

Step 4: mixing dough with rice dough to make dough

After mixing the subsidiary materials including the emulsifier and sugar to the rice dough, the mixed material is kneaded. Specifically, after 10 to 15 minutes at 150-200 ° C. in the third step, the glutinous rice is evenly cooked, and when heated properly, stops heating, adds 130 g of emulsifier, cools it for about 3 to 5 minutes, and uses the dough to make the glutinous rice dough and emulsifier. Mix At this time, add about 70-80 parts by weight of sugar to 100 parts by weight of glutinous rice and mix well so that the sugar grains are evenly mixed with the glutinous rice dough at high temperature. If you do not mix the sugar in the glutinous rice dough at high temperature, the sugar will not melt enough and the sugar will not mix evenly in the glutinous rice dough. If the sugar is not mixed evenly in the glutinous rice dough, the sugar film is not formed on the skin of the rice cake, which prevents the fungus from penetrating, making it difficult to store the rice cake for a long time. In other words, sugar is mixed in the rice cake, not only sweet taste, but also has the effect of forming a sugar film on the skin of the rice cake to prevent the penetration of fungal bacteria.

The submaterial may contain various submaterials depending on the type of rice cake and the like, and may include them as a snow white. Specifically, it may be included corn corn starch. Since waxy corn is characterized by little amylose and consists only of amylopectin, the inclusion of waxy corn starch makes rice cakes more sticky. In the case of using spicy rice, it is more preferable to include waxed corn starch in order to improve the structure of the rice particles. Preferably it may contain 1 to 3 parts by weight based on 100 parts by weight of glutinous rice. This is within an appropriate range that contributes to the improvement of the overall taste, such as proper stickiness and improving the grain structure of the glutinous rice.

Next, the mixed material is kneaded. Conventional kneading methods may be used.

Step 5: mixing rice dough and pear

After mixing the pear prepared in the second step to the dough to form a predetermined shape.

Step 6: steam the dough

Next, mold the dough into the desired shape and steam it to make a rice cake. Different types and types of steaming may vary depending on the type of rice cake, and the steaming ingredients you put together may also vary. In the view of those skilled in the art, the parts that can be variously modified are omitted in order not to obscure the subject matter of the present invention.

In the present invention, the rice cake includes all kinds of rice cakes, such as rice cake, rainbow rice cake, Injeolmi, rice cake cake, wind rice cake, Songpyeon, rice cake soup in addition to glutinous rice cake. At this time, since the molding process for the type of rice cake is completed, the finished rice cake product is completed. In addition, it is possible to use not only the rice produced in Korea but also the rice produced in a foreign country, but the characteristics of the rice are different depending on the country where the rice is produced.

The present invention also provides a rice cake containing a pear produced by the above method.

As described above, the rice cake of the present invention has an improved retention, chewy texture is continuously maintained, and excellent resilience to the original texture during thawing after freezing. In addition, there is an alternative effect of the bread, sandwiches, hamburgers for the flour produced as a main raw material, there is an effect of replacing the expensive flour imports greatly contribute to the stabilization of food. In addition, the rice cake of the present invention can make rice cake by the process of baking glutinous rice, and can promote rice consumption because it can continuously maintain the original taste and texture of the rice cake and distribute it for a long time.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

That is, in the following examples, rice was used as an example of the main rice cake, but rice cakes may be manufactured using substitutable main materials other than rice, such as flour, instead of rice. In the following examples, but described as a glutinous rice as an example, rice cakes according to the present invention can be prepared using various types of rice such as spicy rice other than glutinous rice. In the following examples, but described only glutinous rice cake prepared with glutinous rice as a raw material, it is not limited thereto.

&Lt; Example 1 >

First, 10 kg of pears were peeled, and then sliced into thin slices of about 5 mm. This was collected in a tray and dried for about 5 hours in far infrared rays at approximately 45 ° C. The dried pears were soaked in sufficient starch syrup and boiled at 100 ° C. or higher for about 30 minutes.

Then, washed well 40 kg of glutinous rice produced in Korea was called for about 4 hours. The soaked glutinous rice was put into a grinder and finely ground. The milled glutinous rice was put into the kneader and cooked for 15 minutes using steam under a pressure of 1.5 ~ 2㎏ / ㎠. At this time, the heating temperature was maintained at 150 ~ 200 ℃ cooked glutinous rice evenly in the dough. After 10 to 15 minutes, the glutinous rice is evenly cooked and moderately cooked.Then, stop heating and add 130 g of emulsifier ester D / S. At this time, 30 kg of sugar was added and mixed well so that the sugar grains were evenly mixed with the glutinous rice dough at high temperature. After the sugar was mixed, the glutinous rice dough was cooled to about 50 to 60 ° C., and 800 g of cold corn starch was further added as a subsidiary material and mixed well.

After mixing the pears made in the glutinous rice dough prepared as described above and mixed enough again, the glutinous rice dough cools to about 50 ℃, put the glutinous rice dough in the molding machine and put the red bean paste (angko) was cut to the appropriate size. Cooling and packaging after cutting to complete the product of the rice cake according to the present invention.

Comparative Example 1

In Example 1, all procedures were the same, but rice cakes were prepared without adding pears when kneading.

Comparative Example 2

In Example 1, all processes were the same, but the ship dried at normal room temperature was used without drying in far infrared rays.

Comparative Example 3

In Example 1, all procedures were the same, but a vessel which was not boiled in syrup was used.

<Comparative Example 4>

In Example 1, all procedures were the same, but no emulsifier was added in the submaterial.

Comparative Example 5

In Example 1, all procedures were the same, but no waxy corn starch was added in the submaterial.

<Test Example 1>

The adult sensory evaluation of the rice cake of the present invention obtained in Example 1 and Comparative Examples was conducted using a glutinous rice croissant on the market as a control. Specifically, each product was sampled twice, and then sensory evaluation was performed on the color, texture, texture after 24 hours, and overall preference for the rice cake. The evaluation criteria of sensory evaluation were classified into very good (5 points), excellent (4 points), moderate (3 points), slightly bad (2 points) and very bad (1 point), and express the feeling after meals freely. A description of the overall evaluation was requested. The results are shown in Table 1 below.

product color  Texture Texture after 24 hours Overall likelihood Example 1 4.8 4.7 4.6 4.7 Comparative Example 1 4.6 3.9 2.7 3.8 Comparative Example 2 4.7 4.5 3.8 4.1 Comparative Example 3 4.7 4.6 4.1 4.3 Comparative Example 4 4.2 3.5 3.2 3.8 Comparative Example 5 4.1 4.4 4.1 4.2 Control group 4.5 4.3 4.1 4.3

Most of the panels participating in the test with the results of Table 1 clearly recognized that glutinous rice cake is included in the present invention product, which is a control product, even though the glutinous rice is included, most of the control products rather than donuts containing rice cake This is in stark contrast to what was perceived as a greasy bread. In addition, traditionally, glutinous rice cakes were found to be more preferred as alum substitutes or nutritional snacks in terms of satiety or better suited to our emotions as rice substitutes than western breads.

<Test Example 2>

For Examples and Comparative Examples, the rice cakes stored in a plastic container immediately after manufacture and at room temperature for 24 hours were measured with a texture analyzer (Rheometer) to measure hardness, adhesion, cohesion, elasticity, chewability, and the like.

In the case of hardness, the Example was significantly lower than the comparative examples as a whole, and showed the same result even after 24 hours, the Comparative Example showed a state in which the hardness sharply increased. Comparative Example 1 in the case of kneading without containing pears had a very high hardness and easily aged. In addition, even when the pear which was not dried by far infrared rays was used, although it is slower than the comparative example 1, aging generate | occur | produced. Hardness is an indicator of the softness and aging of rice cakes, the embodiment of the present invention has a relatively low hardness gives a soft texture, in particular, it can be confirmed that the aging is delayed because there is a characteristic that lasts even after 24 hours of storage.

In the case of adhesiveness, cohesiveness, elasticity, chewability, the Example showed a good evaluation as compared with the comparative examples as a whole. In the case of comparison between the ones entered into the subsidy and the other ones, there are some differences.

Test Example 3 Aging Delay Test

The panel participating in the sensory test of Test Example 1, to evaluate the degree of aging of the rice cake prepared in Example 1 of the present invention. To this end, the rice cake prepared in Example 1 was packaged with a cooling and moisture-permeable film, and then stored at room temperature or at a refrigerating temperature of 10 ° C. for about 10 days, and then evaluated on a daily basis. At the time of tasting, it was eaten as it is without steaming or heating after microwave treatment. The reactions of the panels were averaged and shown in Table 2 below.

Days since manufacture At room temperature When refrigerated 1-5 days Chewy and soft as freshly made Same as left 6 days No soft feeling Same as left 7 days No soft feeling I feel firm 8 days No soft feeling I feel firm 9th I feel firm Hard to chew 10 days It is stiff and is hard to just eat Same as left

As shown in Table 2, all of the panels evaluated that the soft portion of the rice cake portion was maintained from the first to the eighth days. In particular, until day 5, they responded with little difference from immediately after the preparation. However, from the 9th, the aging began to harden, and after 10 days, the rice cake part became stiff, and the texture and taste of the product were evaluated to be deteriorated. Refrigeration is believed to harden more quickly. As such, the excellent aging retardation effect of the rice cake of the present invention up to 8 days after manufacture was similar between the product stored at room temperature and the product stored in the refrigerated state. The only difference was the feeling.

On the other hand, the specific scope of the present invention is defined by the claims rather than the embodiments described above, all changes and modifications derived from the meaning and scope and equivalent concepts of the claims to the scope of the invention It should be interpreted as including.

Claims (6)

Iii) peeling and slicing the pear and drying it for 5-6 hours in far infrared;
Ii) dipping the dried pears in starch syrup and boiling at a high temperature for about 20 to 40 minutes;
Iii) the rice is soaked for 3 to 5 hours and then pulverized and cooked at 150 to 200 ° C. to make rice dough;
Iii) kneading the mixed material after mixing the additives including the emulsifier and sugar to the rice dough;
Iii) mixing the dough prepared in step ii) with the dough to form a predetermined shape;
Iii) steaming the molded dough.
The method of claim 1, wherein the far-infrared ray of step iii) is far infrared rays of 40 ~ 50 ℃.
The method of claim 1, wherein the subsidiary material of step iii) comprises waxed corn starch.
The method of claim 1, wherein the emulsifier and sugar of step iii) are 0.1 to 1 parts by weight and 10 to 100 parts by weight with respect to 100 parts by weight of rice, respectively.
The method of claim 1, wherein the rice is glutinous rice.
Rice cake containing a pear manufactured by the method of any one of Claims 1-5.