KR101143818B1 - Manufacturing Method for Hwangtae rice cakes as Tteokbokki using Hwangtae extract - Google Patents

Abstract

The present invention relates to a method for producing a rice cake rice cake. More specifically, by adding hot water to the yellow milk to obtain the yellow hot water extract, and concentrating it to make the yellow hot water extract concentrate, and making the above yellow hot water extract concentrate and adding the protease to the remaining yellow residue, After the obtained step is concentrated to make the sulfur enzyme digestion concentrate, making the above sulfur enzyme digestion concentrate and drying and grinding the remaining sulfur enzyme digestion residue to make powder yellow, and the above sulfur hot water extract concentrate, sulfur enzyme digestion concentrate And powdered yellow rice is mixed with non-glutinous rice to prepare tteokbokki.
The present invention is rich in the content of methionine and taurine in amino acids to extract the specialty of the Daegwallyeong region for hangover and recovery of liver function to make the Hwangtae Tteokguk and Hwangteok Tteokbokki as a snack, or to serve as a rice cake soup the next day It is to help to ease the hangover easily.

Description

Manufacturing Method for Hwangtae rice cakes as Tteokbokki using Hwangtae extract}

The present invention relates to a method for producing a rice cake, which is rich in methionine and taurine in amino acids, and extracted with yellow rice, a special product of the Daegwallyeong area, which is good for hangover and recovery of liver function.

Hwangtae (黃太) is frozen pollack fish a dry gadidae (明太) in nature (scientific name; theragra Chalcogramma ) is a fish species that lives in the North Pacific seas of Korea's East Sea, Northern Okhotsk Sea, Bering Sea, and Alaska. It is tasteless and odorless, so it is widely used in fish fields and processed foods. Hwangtae refers to the North Korean dried pollock in winter, which hangs on the dormitory with large cross, freezing and melting over 20 times. Hwangtae has yellowing, light fleshy, chewy and deep taste during freeze-drying process. It has effects such as hangover elimination, soy sauce detoxification, and waste removal. It is used for radish, roasting, steaming, soup, stew, etc.

Rice cake is generally made of rice, grains and sugars, and plants such as wormwood or moss leaves as ingredients to make rice cakes, injeolmi, shiru-teok, and songpyeon. Among them, Korean rice cakes made with meat, seafood, oils, spices, etc. in serving rice cakes or rice cakes with white rice as the raw material, Koreans have relatively good nutrition balance and moderately irritating taste. Has been very familiar and provided as a nutritious snack. However, the number of people who skip breakfast and the bread population instead of rice has increased, and nowadays, rice consumption decreases and the food self-sufficiency decreases, increasing the difficulties of farmers.

Conventional patents related to yellow milk is a method for producing yellow concentrate using enzymes (Korean Patent Publication No. 2003-72096), yellow hydrolyzate, secondary hydrolyzate, or a composition containing an active peptide isolated therefrom as an active ingredient (Korean Patent Publication). 2009-55168), yellow extract, fractions thereof, or a composition containing the active fraction isolated from the fractions as an active ingredient (Korean Patent Publication No. 2009-55166), the manufacturing method of the yellow pepper (Korean Patent Publication No. 2007-114086), etc. The technical configuration is different from the present invention.

The present invention is a method of manufacturing the yellow rice cake rice cake as a method of manufacturing the yellow rice cake hot water extract, the protein enzyme decomposition through the processes such as hot water extract, protein enzyme decomposition, and then concentrated these extracts to concentrate the yellow hot water extract concentrate, Process to make concentrated extract, process to make yellow enzyme enzyme concentrate, dry and pulverize remaining enzyme enzyme residue to make powder yellow, and hot water extract concentrate, yellow enzyme enzyme concentrate and powder yellow rice to mix in proper proportion It consists of a process of manufacturing.

Our unique traditional food, rice cake, contains glutinous or non-glutinous rice as the main ingredient, which is excessively high in nutritional starch and lacks lipids and proteins, which makes the body's essential nutritional balance unbalanced. It has a disadvantage. Therefore, rice cake is used as a main ingredient, but it is used as a way to compensate for the lack of softness that can be eaten daily such as rice eaten with side dishes. He made a variety of nutrients such as beans, red beans, chestnuts and sesame, which are rich in nutrients such as minerals and vitamins, as well as nuts, or sulgidduk-type foods made by mixing various dried vegetables and beans with red beans. However, it is not a normal meal, but because it is consumed only as seasonal foods, ritual foods or snacks, because it is not a normal meal and various necessary nutritional ingredients are not balanced.

The inventors of the present invention is rich in 'methionine' and 'taurine', which is known for the recovery of liver function, as the special product of Daegwallyeong area. In addition, as it is popular with the general public, and the spicy and spicy taste goes well with the imperial meat as seen in Hwangtaejjim, roasting, etc., the result of using the imperfection for Tteokguk and Tteokbokki was very good. Therefore, the unique taste of the impregnated with rice cakes, the rice cake and soup or seasoned foods that better match the fact that the present invention was completed.

The present invention obtains the yellow hot water extract, yellow enzyme decomposition extract through the process such as hot water extraction, protein enzymatic digestion of the fine yellow, concentrates these extracts to make a concentrated extract of yellow hot water extract concentrate, sulfur enzyme decomposition concentrate , To prepare the yellow yeast enzyme concentrate, dry and pulverize the remaining enzyme enzyme residue to make powder yellow, and to prepare the rice cake for tteokbokki by mixing the yellow hot water extract concentrate, sulfur enzyme digestion concentrate and powdered sulfur at an appropriate ratio.

The present invention improves the nutritional balance by containing an appropriate amount of protein and amino acids in rice cakes, which are starch foods, in particular, rich in the content of methionine and taurine of protein with good health functionalities, and the preparation of Tteokbokki rice cake using the yellow rice which is well suited to our taste. Develop a method and industrialize it. In addition, the present invention aims to contribute to resolving the economic crisis by promoting rice consumption by developing rice cakes using the Taegeuk.

1 is a manufacturing process of the yellow hot water extract concentrate.
Figure 2 is a manufacturing process of the sulfur enzyme decomposition concentrate.
3 is a process for producing powdered sulfur using sulfuric enzyme decomposition residue.
Figure 4 is a manufacturing process of the imperial tteokbokki rice cake.

The present invention shows a method for producing rice cake containing the yellow.

The present invention shows a method for producing a rice cake rice cake containing the yellow.

The present invention is obtained by adding hot water to the sulfur to obtain the yellow hot water extract, and then concentrating it to make the yellow hot water extract concentrate, and making the above yellow hot water extract concentrate and adding the protease to the remaining yellow residue to obtain the enzyme decomposition extract And then concentrating it to make sulfuric acid enzyme decomposition concentrate, making the sulfuric acid enzyme decomposition concentrate above, and drying and grinding the remaining sulfuric acid enzyme residue to make powder yellow, and the above yellow hot water extract concentrate, sulfuric acid enzyme decomposition concentrate and A method for producing a rice cake rice cake is characterized in that the powdered rice powder is mixed with non-glutinous rice to prepare rice cakes for rice cakes.

In the above, the yellow hot water extract concentrate is 100 ~ 200% of the purified water in the yellow water, and hydrothermally extracted for 105 ~ 120 ° C. and 60 ~ 90 minutes in a pressure cooker, and the filtered yellow hot water extract is obtained from 1/4 to 1 Concentrate to / 3 to obtain the yellow hot water extract concentrate.

In the above-mentioned yellow enzyme degrading concentrate, after the preparation of the yellow hydrothermal extract concentrate, 0.1 to 3% by weight of protease was mixed with the remaining yellow residue, and reacted at 35 to 55 ° C. for 30 minutes to 2 hours. The filtrate was concentrated after filtration to obtain the concentrated enzyme enzyme decomposition concentrate.

The protease is protease, bromelain, actinidine, matrix metalloprotease, papain, kiwi-derived protease, bacterial protease any one or more selected from the group of bactrial protease) can be used.

Powdered yellow can be obtained by cooling the residue of the enzyme residue after the sulfur enzyme digestion concentrate obtained at room temperature, dried, and lyophilized to obtain a powder of 70 to 100 mesh.

As an example of the manufacture of the rice cake rice cake in the above step of removing impurity of non-glutinous rice and immersed in purified water for 8 to 12 hours, then drained and pulverized to obtain wet rice flour, yellow hot water extract concentrate, sulfur enzyme decomposition concentrate and powder yellow To prepare a composite powder by mixing 3% to 10% of the total weight of the wet rice flour, respectively, and for the total mixed powder of the sulfur hot water extract concentrate, sulfur enzyme decomposition concentrate, powdered sulfur and wet rice flour mixed Add 1.0 to 1.5% by weight of salt and mix the final moisture content to 35 to 38% by weight in a pressure cooker, and then increase the temperature at 90 to 100 ° C for 10 to 15 minutes. It shows the manufacturing method of the yellow rice cake rice cake which consists of forming the rice cake rice cake with 1 ~ 1.5cm, diagonally cutting it to 30-60mm and making it.

In order to enhance the functionality and nutritional properties of the rice cake, the 0.5 ~ 5% of the functional ingredient of the rice cake is mixed with yellow hot water extract concentrate, sulfur enzyme degrading concentrate, powdered yellow rice and non-rice rice. It can be further added to the mixture to be added.

The functional ingredient may be any one or more selected from the group of gamma-aminobutyric acid (GABA) powder and gamma-oryzanol.

Hereinafter will be described in more detail the manufacturing method of the yellow rice cake tteokdeok using the sulfur of the present invention.

The present invention is obtained by adding hot water to the yellow sulfur to obtain the yellow hot water extract and then concentrating to make the yellow hot water extract concentrate, and making the above yellow hot water extract concentrate and adding the protease to the remaining yellow residue to obtain the enzyme enzyme decomposition extract after Concentrating to make the yellow enzyme decomposition concentrate, and making the above yellow enzyme decomposition concentrate, and drying the remaining yellow enzyme decomposition residue to make powder yellow, and the yellow hot water extract concentrate, yellow enzyme decomposition concentrate and powder yellow It is composed of a process of preparing rice cakes for tteokbokki by mixing with rice.

<1st process; Imperial Fragment>

After freezing and drying the freeze-dried Emperor at the sub-zero temperature during winter season (Garak Market), the impurity is washed with purified water, and the Emperor is cut into 4-8 equal parts in the longitudinal direction to cut a large number of finely divided pieces. Get The cutting interval of the piece is cut at intervals of 3-6cm to cut the crown.

<Step 2: Yellow Hot Water Extract Concentrate>

100 kg to 200% of the weight of the sulfur was added to the autoclave with purified water to 1 kg of the cut sulfur, and the hydrothermal extraction was performed at 105 to 120 ° C. for 60 to 90 minutes, followed by filtration to obtain the sulfur hot water extract. Concentrate the yellow hot water extract to 1/4 ～ 1/3 to obtain the yellow hot water extract concentrate.

<3rd process: Concentrated enzyme digestion>

After making the yellow hot water extract concentrate in the second step, 0.1-3% by weight of protease (i-food) is mixed with the remaining undegradable yellow residue, and reacted at 35-55 ° C. for 30 minutes to 2 hours. To obtain a yellow enzyme decomposition extract, and filtered and concentrated to obtain a yellow enzyme decomposition concentrate.

<Step 4: Powder Yellow>

In the third step, the yellow enzyme degrading concentrate is made, and the remaining yellow enzyme degrading residue is cooled to room temperature, dried, and lyophilized to prepare a powder of 80 to 100 mesh using an impact mill.

<A fifth step; Raw ingredient mixing and rice cake manufacturing>

Purchase raw rice (Icheon) (garak market), wash with purified water to remove impurities, immerse in purified water for 8-12 hours, drain the water, and grind with Dolora to wet rice powder. Sulfur hot water extract concentrate, sulfur enzyme degrading concentrate and powdered yellow rice are mixed in an amount corresponding to 3% to 10% of the amount of rice flour used to prepare a composite powder, and the salt and final moisture content equivalent to 1.5% by weight of the total composite powder. Raw material mixture mixed with 35 ~ 38% was added to the cauldron and steamed at 90 ～ 100 ℃ for 10 ~ 15 minutes. Molded to 1 ~ 1.5cm in diameter by continuous extrusion molding machine, and dried by cutting diagonally to 30 ~ 60mm. Tteokbokki rice cake is prepared.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Examples 1-5>

1 kg of shredded sulfur and 2 liters of purified water were put in an autoclave to extract hot water at 110 ° C. for 70 minutes to obtain yellow hot water extract, which was filtered and concentrated to obtain 0.5 l of yellow hot water extract concentrate.

After obtaining the above yellow hot water extract, 1 kg of the remaining yellow residue and 1 liter of purified water were mixed with 1.0% by weight of protease, and then reacted at 40 ° C. for 1 hour to obtain an enzyme degradable extract, which was filtered and concentrated. Got.

1.0 kg of the remaining enzyme enzyme residue was obtained after cooling the sulfur enzyme enzyme concentrate at room temperature, dried, and lyophilized to prepare 80 to 100 mesh fine powder using an impact grinder to obtain 0.5 kg of powder yellow powder.

10 kg of non-glutinous rice was washed with water to remove impurities and soaked for 10 hours, followed by draining and grinding to obtain wet rice flour. To 100 parts by weight of wet rice flour, the sulfur hot water extract concentrate, sulfur enzyme degrading concentrate and powdered sulfur were mixed in the amounts shown in Table 1 to prepare a composite powder. 1.5 wt% of salt is added to the total mixture, and the raw material mixture containing the final water content of 35 to 38% is added to the cauldron and steamed at 90 to 100 ° C for 10 to 15 minutes. Molded to cm, diagonally cut to 30 ~ 60mm and dried to prepare the imperial tteokbokki rice cake.

Yellow Tteokbokki Rice Cake Production (Unit: Weight part) division Wet Rice Flour Hwangtae Hot Water Extract Concentrate Sulfur Enzyme Concentrate Powder yellow Moisture content Emperor
Tteokbokki
Rice cake Example 1 100 3.0 10.0 6.0 35 Example 2 100 5.0 9.0 7.0 35.5 Example 3 100 7.0 7.0 8.0 36 Example 4 100 9.0 5.0 9.0 37 Example 5 100 10.0 3.0 10.0 38

<Test Example 1> Taste and Hangover Relief when Eating Taetukbokki

Three males (20s, 30s, 40s) among adults enjoying drinking in order to determine the taste and degree of hangover by putting Gochujang with the imperial tteokbokki rice cakes prepared in Examples 1 to 5 Three women (20s, 30s, 40s) were subjected to sensory evaluation on an empty stomach. The taste was spicy, refreshing, and overall. The hangover was made 10-20% more than the usual amount of the inspector, and then the time and the painlessness of the liquor was broken. As a control group, Tteokbokki was purchased on the market, and Tteokbokki was prepared under the same seasoning and cooking conditions.

Taste of Hwangteok Tteokbokki and Hangover division flavor hangover Spicy Refreshing taste Overall taste Drunkenness Painless Control group 4.3 3.8 4.0 3.0 3.4 Example 1 4.2 4.4 4.3 4.0 3.9 Example 2 4.1 4.3 4.2 4.1 4.0 Example 3 4.2 4.4 4.3 4.1 4.2 Example 4 4.2 4.3 4.3 4.2 4.1 Example 5 4.3 4.3 4.3 4.2 4.3

From the above examples and test examples, it can be seen that it is much better for taste and hangover than those sold on the market.

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<Example 11>

Except adding 2 parts by weight of gamma-aminobutyric acid (GABA) powder to 100 parts by weight of wet rice flour to a mixture containing sulfur hot water extract concentrate, sulfur enzyme decomposition concentrate and powdered sulfur. Using the method of Example 1 was prepared yellow tteokbokki rice cake.

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Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed.

Hwangteok Tteokbokki rice cake of the present invention is sold on the market compared to the tteokbokki rice cake is good for relieving taste and hangover, and can eat more than one meal in a row can promote rice consumption. Therefore, industrial applicability is great.

Claims (5)

Adding hot water to the yellow to obtain the yellow hot water extract and concentrating it to make the yellow hot water extract concentrate;
Making the yellow hydrothermal extract concentrate and adding the protease to the remaining yellow residue to obtain the yellow enzyme hydrolyzed extract, and then concentrating it to make the concentrated hydrolytic enzyme decomposition concentrate;
Making a yellow powder, by drying and pulverizing the remaining yellow enzyme degrading residue and making the yellow powder;
The method of manufacturing a rice cake rice cake, characterized in that for preparing the rice cake rice cake by mixing the yellow hot water extract concentrate, sulfur enzyme decomposition concentrate and powdered yellow rice with non-glutinous rice. The method of claim 1,
Purified water was added to 100% to 200% of the weight of the yellow, and hot water was extracted at 105 ~ 120 ℃ for 60 ~ 90 minutes in an autoclave, and the concentrated yellow hot water extract obtained by filtration was concentrated to 1/4 to 1/3. The method of manufacturing the rice cake tteokbokki characterized in that the extract concentrate. The method of claim 1,
Protease, bromelain, actinidine, matrix metalloprotease, papain, and kiwi-derived protease , 0.1 to 3% by weight of any one or more proteolytic enzymes selected from the group of bacterial protease, and then reacted for 30 minutes to 2 hours at 35 ~ 55 ℃ to obtain the enzyme digestion extract and concentrated after filtration A method for producing the rice cakes, which is characterized in that the sulfur enzyme enzyme concentrate concentrate. The method of claim 1,
A method for producing yellow rice cakes, characterized in that it is made of powdered yellow rice of 80 to 100 mesh by cooling and drying the remaining yellow enzyme enzyme residue at room temperature and drying it. The method of claim 1,
The preparation of Tteokbokki was prepared by mixing yellow hot water extract concentrate, sulfur enzyme degrading concentrate and powdered yellow rice with non-glutinous rice, removing impurities from non-glutinous rice, immersing in purified water for 8-12 hours, then draining water and grinding to obtain wet rice flour. Wow,
A step of preparing a composite powder by mixing the yellow hot water extract concentrate, the sulfur enzyme digestion concentrate and the powdered sulfur with respect to the total weight of the wet rice flour, respectively, 3% to 10%;
To the pressure cooker, raw materials were added 1.0-1.5% by weight of salt and the final moisture content of 35-38% by weight, based on the total complex content of the yellow hot water extract concentrate, yellow enzyme decomposed concentrate, powdered yellow powder and wet rice flour. Add and increase the temperature to 90 ～ 100 ℃ for 10 ～ 15 minutes,
The method of manufacturing a yellow rice cake rice cake is characterized by comprising the step of forming the above-mentioned water in the continuous extrusion molding machine with a diameter of 1 ~ 1.5cm, obliquely cut to 30 ~ 60mm and dried to produce a yellow rice cake.

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