KR101211530B1 - A manufacturing process of rice paper - Google Patents

Abstract

The present invention relates to a method of manufacturing rice ssam, and more specifically, to obtain rice flour by drying the ground product obtained by immersing rice for domestic rice varieties in water and then hydrolyzing the water and salt by mixing the rice flour with potato starch After the addition and kneading, the dough is molded and steamed and then dried under a certain condition to a method for producing a rice cake.

Description

A manufacturing process of rice paper

The present invention relates to a method of manufacturing rice ssam, and more specifically, to crush the water obtained by immersing the rice for rice cultivation of domestic breeds in water and then dried to obtain rice flour and blending the rice flour with potato starch to water and salt After the addition and kneading, the dough is molded and steamed and then dried under a certain condition to a method for producing a rice cake.

Currently, processed foods using rice are limited to some processed products such as noodles (noodles), bread and confectionery, except for brewing and rice cakes. With the recent increase in overseas travel and restaurants, rice wraps (sometimes commonly referred to as raw spring rolls) have become known to the public.

Among them, rice wraps that are currently being provided by large food outlets or restaurants are being imported and distributed all over the world such as Vietnam and Thailand. However, there is currently no quality or sanitary regulation on imported products. In particular, unlike local distribution products using only rice, domestic imported products have a low rice content and a bad smell, and also have a problem of lack of texture unlike local products due to a large quality difference such as thickness.

In addition, in the case of rice ssam due to the limited quality characteristics of the raw grain used in the production of the domestic breeding varieties are known to be difficult at present. In particular, the drying process is very important during the manufacturing process, most of the Southeast Asian rice ssamyeo drying is a natural drying situation. However, in Korea, due to the severe climate change caused by the change of the four seasons, the drying process is extremely limited, and the development of technology for this is urgent because the possibility of contamination of wind or dust is great during outdoor natural drying.

Currently, research on the manufacturing method and drying method of rice ssam using domestic varieties has not been attempted yet.

Therefore, the present inventors conducted research efforts to develop a rice ssamping production technology using domestic rice for rice, after immersing rice in water, hydrolysing and drying to obtain rice flour, and then mixing potato starch in the prepared rice flour in a predetermined ratio After kneading with the addition of salt and salt, the prepared dough is steamed, steamed and dried under a certain condition. The texture is soft and odorless and thin by using domestic rice for rice. The discovery of the feasibility led to the completion of the present invention.

An object of the present invention is to provide a method for producing a rice weave using a domestic rice rice and potato starch in a certain ratio and dried under a certain condition, the texture is soft, there is no odor and the thickness is thin, excellent cooking characteristics and convenient to use. will be.

Another object of the present invention is to provide a rice ssam prepared by the above method.

In order to solve the above problems, the present invention provides a method for producing rice ssam comprising the following steps.

1) immersing the rice of domestic rice varieties in water;

2) adding water to the immersed rice, pulverizing and drying to obtain rice flour;

3) mixing the rice flour with potato starch and then adding water and salt to make dough;

4) applying the dough on a cloth and steaming with steam;

5) first drying the steamed product for 30 minutes to 2 hours at a temperature of 30 to 60 ° C. and a relative humidity of 60 to 80%;

6) second drying the primary dry matter at a temperature of 60 to 80% at room temperature and relative humidity; And

7) cutting and packing the dried product to prepare rice wraps.

In the present invention, the manufacturing method may further include the step of sifting the finely divided rice powder of step 2-1) 2).

Hereinafter, the configuration of the present invention will be described in detail for each step.

Step 1 is a step of immersing the rice of the domestic rice varieties in water, the first step is to immerse in water in order to be called hydrolyzed easily.

In the present invention, the rice is more preferably used after the white rice milling and screening process.

In the present invention, the domestic rice varieties include jinmi rice, Chucheong rice, Ilmi rice, Nampyeong rice, Junambum, Hobumbum, Ungwangbyeong, Odaebyeong, Samgwang, Chilbo, etc. It is not limited to the varieties except for rice, especially Dongjinchalmi.

In the present invention, the water at the time of immersion may use water at room temperature, but is not limited thereto. At this time, the range of room temperature means a temperature range of 20 to 40 ℃, more preferably 25 ℃.

In the present invention, the immersion time may be appropriately changed by the surrounding environment, that is, the temperature during immersion, preferably 1 to 24 hours, more preferably 2 to 6 hours, most preferably 4 hours. In particular, it is best to immerse for 2 hours in the summer, 4 hours in the winter. If the immersion time is less than 1 hour, the damage of the starch granules during grinding is large, which is not preferable for the formation of a gel (cotton pad) during steaming, and the immersion effect no longer greatly increases even if the immersion time is longer than 24 hours.

In step 2, water is added to the immersed rice, pulverized and dried to obtain rice flour. The immersed rice is crushed with water in the previous step and dried to obtain rice flour.

In the present invention, the grinding is most preferably wet grinding using a mill-type wet grinding machine, it can be carried out using a conventional grinding method such as a roll mill, and is not particularly limited except for dry grinding.

In the present invention, the amount of water is preferably added to 30 to 70 parts by weight of water with respect to 100 parts by weight of rice. This is because, when the input amount of water is used, starch having a small particle size can be obtained while minimizing starch damage due to heat generated during grinding through the hydrolysis. The rice flour obtained in this way has a large expansion force, which greatly increases the workability, thereby improving the quality of the rice cake processed product.

In the present invention, the drying of the rice flour is preferably carried out at a temperature of 60 ℃ or less, more preferably 20 ~ 40 ℃ in a place where the wind through to prevent the change of rice flour. If the rice flour is dried at a temperature higher than the above temperature, the rice flour is subjected to gelatinization, which greatly changes the processing characteristics.

In one embodiment of the present invention, step 2, first, the soaked rice was put into a mill-type wet mill to make rice flour. At this time, the water is added to the grinder during the hydrolysis of the water is added to the water, and 50 parts by weight of water was added to 100 parts by weight of rice. Then, the hydrolyzed pulverized product was left still for a while to discard the supernatant water and dried rice flour on the cloth. At this time, it dried at the temperature of 40 degrees C or less through which wind flows.

Step 2-1 is a step of finely crushing the rice powder of step 2) to sift, and is a step of finely pulverizing the sieve so as to evenly and finely distribute the particle size of the rice powder.

In this step, the dried rice powder obtained in step 2 is finely pulverized with a general crusher and then screened with a fine sieve.

In the present invention, the sieve may be preferably a sieve of 80 to 150 mesh (eye size: 180 to 104 μm), most preferably 100 mesh (size of eye eyes: 149 μm).

The rice powder selected in this step is stored in the refrigerator to be used in a later step.

Step 3 is a step of making the dough by mixing the rice flour with potato starch and then mixing with water and salt, the dough by mixing water and salt for the dough after mixing the main powder of rice flour and potato starch This is the step of making water.

Domestically grown rice, unlike long grain rice commonly used in Southeast Asia, has a low amylose content and is highly scratchy and soft in texture. In particular, in Southeast Asia, such as Thailand and Vietnam, long-grained rice having high amylose content is used for manufacturing rice noodles and rice wraps, but rice for domestically grown rice is known to be unsuitable for producing rice noodles and rice wraps due to its low amylose content.

In addition, potato starch has a very high amylose content of 29.2%, high viscosity in gelatinization characteristics and a very high time to reach the highest viscosity compared to rice, and slows the aging degree of starch. It is advantageous to use in the present invention.

Therefore, the present invention has its characteristics in that it is a method of manufacturing rice ssam using a mixture of domestically distributed rice rice and potato starch. In particular, it was confirmed that the combination can increase the manufacturing characteristics, cooking characteristics and taste. In other words, when using domestic rice with a low amylose content, the strength of the gel is weak and it is difficult to manufacture rice ssam due to its rubbing characteristics. By combining potato starch, the processing characteristics of ordinary rice can be improved. In addition, when used in combination with potato starch, it is easy to manufacture rice ssam due to the low starting temperature in steaming process using steam, and in particular, it can minimize the deformation of the product due to rapid environmental change during drying due to low cooking viscosity. Was effective.

In the present invention, the mixing ratio of potato starch in the mixture of rice flour and potato starch is preferably 10 to 90% by weight, more preferably 20 to 80% by weight, most preferably 50% by weight. Deviation from the blending ratio has disadvantages in manufacturing characteristics, cooking characteristics and taste.

In the present invention, if the blending ratio of the rice flour and potato starch in the whole dough containing rice flour, potato starch, water and salt is more than the weight ratio range, the gel phenomenon of the dough appearing during the steaming process is strong and the manufactured product The thicker the thickness, the harder the drying and the poor quality in texture and color.

In the present invention, the amount of the water is preferably 1.5 to 3.0 times, more preferably 2 to 2.5 times, most preferably 2.25 times the amount of rice flour and potato starch.

In the present invention, if water is included in the above-mentioned whole dough including rice flour, potato starch, water and salt in a weight ratio or more, the gel formation ability during steaming becomes difficult to manufacture and dry.

In the present invention, the amount of the salt is preferably 0.5 to 1.5% by weight, more preferably 0.75 to 1.25% by weight, most preferably 1% by weight of the total amount of rice flour, potato starch and water.

In one embodiment of the present invention, 50% by weight of potato starch, ie, 1: 1 weight ratio, was added to the general rice flour, and 2.25 times water was added to the mixture and kneaded to obtain a dough. At this time, the purified salt was added to 1% by weight of the dough.

Step 4 is a step of applying the dough on a cloth and steaming with steam, and applying the dough on a cloth to form a form of rice weave and steaming with steam.

In the present invention, the cloth is spread over boiling water so that the dough can be applied onto the cloth and then immediately steamable with steam.

In one embodiment of the present invention, the prepared dough was applied to a predetermined amount on a cloth spread over boiling water, thinned and steamed for 30 seconds on steam.

In step 5, the steam is first dried for 30 minutes to 2 hours at a temperature of 30 to 60 ° C. and a relative humidity of 60 to 80%. The steam is first dried to a predetermined condition.

In the present invention, the primary drying is preferably carried out in a ventilation condition.

In the present invention, the temperature conditions may be more preferably 35 to 45 ℃, most preferably 40 ℃.

In the present invention, the relative humidity conditions may be more preferably 65 to 75%, most preferably 70%.

In the present invention, the drying time may be more preferably 45 minutes to 1 hour 30 minutes, most preferably 1 hour.

In one embodiment of the present invention, the steamed dough using a bamboo bar was transferred to a coarsely woven bamboo foot to about 2-3 cm and dried in a primary drying chamber. In the case of the primary drying room, the temperature and humidity can be controlled together with a facility that can blow wind, and the temperature is 40 ° C. and the relative humidity is 70% and dried for 1 hour 30 minutes.

Step 6 is a step of second drying the first dry at the conditions of 60 to 80% of room temperature and relative humidity, the second drying of the first dry until completely dried.

In the present invention, it is preferable that the secondary drying is carried out under conditions not ventilated.

In the present invention, the room temperature may be a temperature range of 25 to 40 ℃, more preferably 30 to 35 ℃.

In the present invention, the relative humidity may be more preferably 65 to 75%, most preferably 70%.

In one embodiment of the present invention, the rice ssam in the state of the primary drying bamboo bales were transferred to a general drying room having no wind and room temperature and relative humidity of 70%, and then went through a second drying process until sufficiently dried.

In the present invention, the first drying and the second drying process as in step 5 and step 6 is characterized in that each proceed separately. This is to maintain the shape of the gel by using high humidity in the first drying and to prevent damage to the gel due to excessive drying.In the second drying, the gel is broken by minimizing the deformation of the gel due to complete moisture removal and rapid drying stress. This is to prevent the product value from being damaged, such as the shape being distorted.

Step 7 is a step of manufacturing the rice cake by cutting and packaging the dried product, cutting and packing the dried product to complete the final product.

Finally, the rice cake manufactured and dried by the above method may be cut, packaged and stored in a predetermined size and shape. The size and shape of the rice wrap can be arbitrarily selected. In Korea, however, climate change, especially humidity, is very significant in all four seasons. Therefore, care should be taken to prevent product deformation and damage due to drying as much as possible during product distribution and management.

In addition, the present invention provides a rice ssam prepared by the above production method.

Rice ssam of the present invention is brighter in color than the imports of the strong yellow, the degree of white is strong, can greatly highlight the visual aspect.

In addition, the rice ssam of the present invention did not have a lubrication and odor when cooking by tapioca starch used in many imports, in particular, unlike the tough texture of tapioca has a feature that can be combined with a variety of cooking ingredients.

Unlike the rice currently imported and distributed in Southeast Asia, such as Thailand and Vietnam, the rice ssam production method provided by the present invention does not use tapioca starch, and manufactures rice ssam by mixing potato starch with rice for domestic breeding varieties. It is characterized by. Accordingly, in the case of the present invention, there is no strong odor generated in the fermentation process, such as rice and tapioca starch, which is generally seen in imported products, and also provides a soft texture of domestic rice for rice instead of the strong texture of tapioca starch. Particularly, the case of imported products has a drawback of being used in warm water when the thickness is strong and the strength is strong, but in the case of the present invention, it is convenient to use when cooking rice thin thickness. In particular, by using rice and potato starch, which are familiar to us, there is an advantage that it can be effectively applied to the development of products such as rice starch, which can replace wheat flour starch in addition to nutrition.

Figure 1 shows the amylogram (RVU) of imported long grain, rice for domestic rice and other starches.
Figure 2 is a flow chart briefly showing the manufacturing process rice paddy of the present invention.
3 is a photograph showing a state of rice ssam according to the present invention.
4 is a photograph showing a state of imported rice wrap products.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.

Experimental Example  1: Investigation of Amylose Content and Gelatinization of Imported Long Species, Domestic Rice and Other Starches

The amylose content and gelatinization characteristics of the imported long grain species, rice for domestic rice and other starches were investigated and shown in Table 1, Table 2 and FIG.

Amylose Content and Gelatinization Properties of Imported Long Species, Rice for Domestic Rice and Other Starches Starch name Amylose
(%) protein
(%) tapioca 26.1 0.5 or less Potatoes (95%) 29.2 0.5 or less Sweet Potato (95%) 25.6 0.5 or less Corn (95%) 30.6 0.5 or less Long grain rice (import) 28.5 7.4 Rice Rice (Domestic) 18.6 7.9

Luxury Characteristics of Imported Long Species, Rice for Domestic Rice and Other Starches Starch Best
Viscosity lowest
Viscosity descent
Viscosity final
Viscosity Cooking
Viscosity Highest viscosity
Time to reach Gelatinization start temperature tapioca 294.0 158.5 135.5 214.8 -79.2 4.4 70.6 potato 464.3 206.5 257.8 251.3 -213.0 4.4 68.0 sweet potato 391.9 228.9 163.0 306.9 -85.0 4.8 76.0 corn 253.1 186.7 66.4 284.3 31.3 5.4 76.8 Enteric species 193.4 146.7 46.8 336.9 143.5 5.7 85.6 Domestic rice 233.6 121.8 111.8 196.9 -36.7 6.3 87.2

Example  1-6: the present invention using a mixture of domestic rice and potato starch Rice  Produce

In order to manufacture rice ssam, first, Jin-mi (Example 1-3) and Han-Ami (Example 4-6), respectively, were processed as a general rice for domestic rice, followed by a foreign material selection and washing process. Rice was milled from rice of each variety and then used for rice production. 2 shows a flowchart of a rice cake manufacturing process.

First, the washed rice was sufficiently immersed in water at room temperature for 4 hours, and then milled using a mill grinder but hydrolyzed while adding 50 parts by weight of water to 100 parts by weight of the soaked rice to obtain a pulverized product. The pulverized product was left standing for a while to remove water as a supernatant, and the rice flour was recovered and dried, and then used in a fine sieve (100mesh, 149㎛) and refrigerated.

Potato starch in the rice flour, 30% by weight (Examples 1 and 4), 50% by weight (Examples 2 and 5) and 70% by weight (Examples 3 and 5) of the mixture of whole rice flour and potato starch, respectively Example 6) After mixing each other, water was added so that the weight ratio of the mixture was 2.25 times, salt was added to 1% by weight, and kneaded to obtain a dough.

The dough is coated with a predetermined amount on a cloth spread over boiling water, thinned and steamed for 30 seconds on steam. Dried in a drying chamber. In the case of the primary drying room, the temperature and humidity can be controlled together with the facilities that can blow wind. At this time, the temperature was dried at 40 ° C. and the relative humidity was 70% for 1 hour 30 minutes.

Transfer the rice ssam put on the bamboo paws after the first drying to a general drying room without wind and 70% relative humidity at room temperature, then go through the second drying process until it is dry enough, and then cut it into a certain size and shape. Prepared.

Experimental Example  2: present invention Rice  Comparative investigation of physical properties of conventional imported goods

Physical characteristics of the present invention made through the Examples 1 to 6 two kinds of imported rice ssam in circulation in the domestic market as Comparative Examples 1 and 2, respectively, and are shown in Table 3 below. Comparative Example 1 was a spring roll product of SWEET ^® Well (Vietnam), and Comparative Example 2 was a rice paper product of Pungguk Cotton Co., Ltd. (Vietnam).

Physical Properties of Rice Ssam Using Mixed Domestic Rice and Potato Starch division quality Cooking Characteristics ^{2 )}
Remarks Chromaticity ^{1 )} Thickness (mm) weight
(g) Hard ness Positive Peak F Positive Peak D Area + Peak (FT) L * a * b * Example 1
(Decimalism) 33.6 -0.3 -0.8 0.24 4.80 1,379.5 201.9 -3.6 158.7 Potato starch 30% by weight Example 2
(Decimalism) 32.5 -0.2 -0.6 0.14 4.06 762.3 96.0 -5.3 75.4 Potato starch 50% by weight Example 3
(Decimalism) 33.1 -0.2 -0.5 0.1 4.14 854.5 254.7 -5.9 434.2 Potato starch 70% by weight Example 4
(A beautiful rice) 32.7 -0.2 -0.6 0.28 4.30 1,260.8 63.3 -4.4 70.3 Potato starch 30% by weight Example 5
(A beautiful rice) 34.1 -0.2 -0.5 0.19 3.79 694.7 112.0 -5.7 169.6 Potato starch 50% by weight Example 6
(A beautiful rice) 32.1 -0.2 -0.7 0.11 4.14 1,292.4 370.4 -7.1 526.6 Potato starch 70% by weight Comparative Example 1
(Sweetwell) 32.7 -0.1 -0.3 0.49 4.61 2708.1 641.6 -5.4 1552.5 Tapioca 5% by weight Comparative Example 2
(Fengguk-myeon) 33.7 -0.2 -0.1 0.48 3.75 2306.8 67.8 -4.1 81.3 Tapioca 82.5% by weight 1) Minolta CM-3500d
2) TA-XT2i Texture Analyzer (software V.1.1.9.0)

As shown in Table 3, it is reported that the use of only domestic rice paddy rice to produce rice wraps, but the rice wraps of the present invention was able to manufacture rice wraps by mixing potato starch in the general and unified rice used for rice. In terms of manufacturing characteristics, the thickness can be made thinner than twice the thickness compared to the imported ones.In the case of pre-cooked dried products, tapioca starch is weaker than the imported ones, but the degree of increase in cooking and overall tensile strength are similar to the imported ones. Showed.

Experimental Example  3: present invention according to drying conditions Rice  Physical Property Comparison Study

In Example 2, only the dry conditions were prepared to prepare the rice cakes of Comparative Example 3 and Comparative Example 4, respectively, and their physical properties of the rice cakes of Example 2 and two kinds of imported rice cakes in the domestic market of Comparative Examples 1 and 2 It is shown in Table 4 after comparing with.

In Comparative Example 3, the drying conditions were not naturally divided into primary and secondary drying conditions, and were to be naturally dried in summer.

In Comparative Example 4, drying conditions were separately performed under primary and secondary drying conditions, and dried under the same conditions as in Example 2 (relative humidity of 70%) except that the drying temperature was 50 ° C. during the primary drying.

Physical Properties of Rice Ssam with Drying Conditions division quality Cooking characteristics Remarks Chromaticity ^{1 )} thickness
(mm) weight
(g) Hard-
ness Positive Peak F Positive peak Area to Peak FT L * a * b * Example 2 34.8 -0.2 -0.6 0.2 4.6 764.0 222.2 -6.5 94.1 40 ℃ /
70% RH Comparative Example 1
(Sweetwell) 32.7 -0.1 -0.3 0.49 4.61 2708.1 641.6 -5.4 1552.5 tapioca
5 wt% Comparative Example 2
(Fengguk-myeon) 33.7 -0.2 -0.1 0.48 3.75 2306.8 67.8 -4.1 81.3 tapioca
82.5 wt% Comparative Example 3 33.2 -0.1 -0.6 0.2 4.8 815.0 25.5 -5.3 8.5 Natural drying
(August) Comparative Example 4 31.6 -0.2 -0.6 0.6 4.7 2131.8 161.2 -3.4 115.0 50 ℃ /
70% RH 1) Minolta CM-3500d

As shown in Table 4, it can be seen that the physical properties of the rice ssam mixed with rice and potato starch vary greatly depending on the drying conditions. In particular, in the case of natural drying, it is considered that natural drying is undesirable due to problems such as breakage and deformation during the drying process due to the large change in temperature and relative humidity except summer. In addition, when the temperature exceeds 40 ℃ during drying, the strength of the gel becomes stronger, which may cause inconvenience when cooking, but when controlling the temperature and humidity as shown in the present invention, commercialization is possible by showing a similar strength and cooking characteristics as imported goods. And it was found.

Experimental Example  4: present invention Rice  Investigation of form and sensory beauty of conventional imports

Compared to the present invention made with rice 1, the present invention made through Example 1, the appearance of the imported rice wrapped products in the domestic market of Comparative Example 2.

Figure 3 shows the state of rice ssam according to the present invention, Figure 4 shows the state of imported rice ssam products. 3 and 4, in the case of the present invention, it was confirmed that the color of the light and strong white compared to the strong imports can highlight the visual aspect.

In addition, in the case of rice sack according to the present invention, there was no bleeding and odor when cooking by tapioca starch, which is used in imports a lot. there was.

Claims (13)

Immersing rice of domestic rice varieties in water;
Adding rice to the immersed rice, pulverizing and drying to obtain rice flour;
Mixing the rice flour with potato starch and adding water and salt to make dough;
Applying the dough on a cloth and steaming it;
First drying the steamed product for 30 minutes to 2 hours at a temperature of 30 to 60 ° C. and a relative humidity of 60 to 80%;
Second drying the first dry matter at room temperature and a relative humidity of 60 to 80%; And
Cutting and packing the dried product to produce a rice ssam comprising the step of producing a rice ssam.
The method of claim 1, further comprising the step of finely pulverizing and sifting before mixing the rice flour with potato starch.
The method of claim 1, wherein the domestic rice varieties are jinmi rice, Chucheong rice, Ilmi rice, Nampyeong rice, Junam rice, Houmbum rice, Ungwang rice, Odae rice, Samgwang, Chilbo, Hanaum rice or Namcheon rice.
The method of claim 1, wherein the immersion is carried out at 20 to 40 ℃ for 1 to 24 hours.
The method of claim 1, wherein the amount of water input during crushing of the rice is 30 to 70 parts by weight based on 100 parts by weight of rice.
The method of claim 1, wherein the drying of the rice flour is carried out at a temperature of 20 ~ 40 ℃ in the place where the wind.
The method of claim 2, wherein the sieve is 80 to 150 mesh.
The method of claim 1, wherein the mixing ratio of potato starch in the mixture of rice flour and potato starch is 10 to 90% by weight.
The method of claim 1, wherein the amount of water added in the step of making the dough is 1.5 to 3.0 times the amount of rice flour and potato starch.
The method of claim 1, wherein the salt is added in an amount of 0.5 to 1.5% by weight based on the total amount of rice flour, potato starch and water.
The method of claim 1, wherein the primary drying is performed in a ventilation condition.
The method of claim 1, wherein the secondary drying is performed in a non-ventilated condition.
Rice ssam produced by the method of any one of claims 1 to 12.

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