KR101254381B1 - A rice cake manufacture method for mixed enzyme - Google Patents
A rice cake manufacture method for mixed enzyme Download PDFInfo
- Publication number
- KR101254381B1 KR101254381B1 KR1020100056483A KR20100056483A KR101254381B1 KR 101254381 B1 KR101254381 B1 KR 101254381B1 KR 1020100056483 A KR1020100056483 A KR 1020100056483A KR 20100056483 A KR20100056483 A KR 20100056483A KR 101254381 B1 KR101254381 B1 KR 101254381B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- weight
- enzyme
- grinding
- rice cake
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 94
- 235000009566 rice Nutrition 0.000 title claims abstract description 94
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 31
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 93
- 238000010438 heat treatment Methods 0.000 claims abstract description 27
- 238000000227 grinding Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 5
- 230000000593 degrading effect Effects 0.000 claims abstract description 5
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000003801 milling Methods 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims description 9
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims description 4
- 239000002052 molecular layer Substances 0.000 claims description 3
- 229910052697 platinum Inorganic materials 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 230000032683 aging Effects 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 241000519695 Ilex integra Species 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 효소성분이 함유된 떡 제조방법에 관한 것으로서, 떡의 재료로 사용되어질 쌀을 먼저 가열 처리함과 함께 분쇄 과정에서 효소를 첨가시킴으로서 전분의 분해효과를 극대화 하여 제조된 떡의 유통 또는 저장 과정에서 재료의 노화현상에 따른 떡이 경화되는 것을 최소화 하는 효과를 나타내기 위한 것이다.
이를 실현하기 위한 본 발명의 제조방법은, 준비된 쌀을 160~170℃의 온도로 15분 ~ 20분 동안 가열하는 열처리단계;(ST 1) 상기 열처리된 쌀을 수세 후 쌀 중량 대비 2배중량의 물에 부어 12시간동안 침지시키는 침지단계;(ST 2) 상기 침지한 쌀을 체에 내려서 물을 뺀 후 쌀 중량 대비 1중량%의 소금이 첨가된 쌀을 롤러밀을 이용하여 쌀가루 형태로 분쇄하는 1차분쇄단계;(ST 3) 상기 1차 분쇄가 이루어진 쌀가루 75~90중량%에 물 9.96~25중량%, 그리고 전분 분해 효소 0.04~1.0중량%을 혼합시키는 효소 혼합단계;(ST 4) 상기 효소가 혼합되어진 재료를 롤러밀을 이용하여 분쇄하는 2차분쇄단계;(ST 5) 상기 2차분쇄된 쌀가루에 설탕을 첨가한 후 이를 20mesh의 체에 내린 후 떡시루에 넣고 스팀가열을 실시하여 떡을 성형하는 증숙성형단계;(ST 6)를 포함하는 것을 특징으로 한다.The present invention relates to a method of manufacturing rice cakes containing enzyme components, wherein the rice to be used as a material of the rice cake is first heat-treated and the enzyme is added during the grinding process to maximize the decomposition effect of the starch. It is to show the effect of minimizing the hardening of the rice cake caused by the aging of the material in the process.
The manufacturing method of the present invention for realizing this, the heat treatment step of heating the prepared rice at a temperature of 160 ~ 170 ℃ for 15 minutes to 20 minutes; (ST 1) after washing the heat-treated rice of twice the weight of the rice weight Immersion step of immersing in water for 12 hours; (ST 2) After immersing the immersed rice in a sieve to subtract the water and crushed rice with 1% by weight of salt added to the weight of rice using a roller mill First grinding step; (ST 3) the enzyme mixing step of mixing 9.96-25% by weight of water, and 0.04-1.0% by weight of starch degrading enzyme in 75 ~ 90% by weight of the rice powder made of the first grinding; (ST 4) Secondary milling step of grinding the material mixed with the enzyme using a roller mill; (ST 5) After adding sugar to the second milled rice powder, and then put it in a sieve of 20 mesh and put in the rice cake to steam heating Steaming molding step of molding; (ST 6) characterized in that it comprises a.
Description
본 발명은 떡 제조방법에 관한 것으로서, 더욱 상세하게는 떡의 제조과정에서 효소성분을 첨가함과 함께 재료의 가열처리를 실시함으로서 떡 제조 후 응고화에 따른 노화현상을 억제하기 위한 것이다.The present invention relates to a rice cake manufacturing method, and more particularly, to suppress the aging phenomenon due to coagulation after rice cake is produced by adding an enzyme component in the manufacturing process of the rice cake and heating the material.
일반적으로, 떡은 멥쌀이나 찹쌀, 잡곡 등을 가루 내어 찌거나 삶거나 기름에 지져 만드는 음식을 말하며 한국의 식생활문화 속에 오랜 세월을 거쳐 전해 내려오는 전통음식이다.Generally, rice cake is a food made from steamed rice, glutinous rice, grains, steamed, boiled, or cooked in oil. It is a traditional food that has been passed down through Korean food culture for many years.
특히, 이러한 떡은 관혼상제의 의식 때나 철에 따른 명절 그리고 아기의 백일이나 생일 또는 회갑 등의 행사 때에 빠지지 않고 내놓는 기호성이 뛰어난 음식이라 할 수 있다.In particular, such rice cakes can be said to be excellent foods that are presented at the ceremony of ceremonial occasions, during the seasonal festivals, and during events such as hundred days, birthdays, or sixtieth birthdays of babies.
한편, 최근 들어서는 웰빙 분위기에 편승하여 전통적인 음식이라 할 수 있는 떡이 더 이상의 행사용이 아닌 일상 생활에서 하나의 중요한 식단을 차지하고 있고, 나아가 주식 대용 또는 건강 음식으로서 그 영역을 크게 넓혀가고 있는 추세에 있다.On the other hand, in recent years, the rice cakes, which are traditional foods, have taken on an important diet in daily life, rather than events, and are expanding their scope as stock substitutes or healthy foods. .
그러나, 떡은 제조 후 저장이나 유통과정에서 전분의 재결정화 또는 응고화에 의한 노화가 일어나 제품의 식감을 저하시켜 상품성을 떨어뜨리게 되는 문제점이 있었다.However, rice cakes have a problem in that aging due to recrystallization or solidification of starch occurs during storage or distribution after manufacture, thereby lowering the texture of the product and degrading its commerciality.
즉, 떡의 저장이나 유통과정에서 전분의 재결정화 또는 응고화, 즉 노화가 일어나 제품의 식감을 저하시켜 상품성을 크게 떨어뜨리기 때문에, 떡을 자연상태로 보관하게 되면 단시간내에 딱딱해 지게 됨으로서 보존기간이 짧은 문제점이 있었다.
In other words, starch recrystallization or coagulation during the storage or distribution of rice cakes, that is, aging occurs, which lowers the texture of the product and greatly lowers the merchandise. Therefore, when the rice cake is stored in its natural state, it becomes hard within a short time. There was this short issue.
본 발명은 상기한 종래 떡 보존에 있어서의 문제점을 개선하기 위해 제안된 것으로서, 떡의 제조과정에서 전분의 노화현상을 방지하기 위한 쌀의 가열처리를 실시하고 기능성 효소성분을 첨가시킴으로서 떡의 유통과정에서 보존기간을 향상시킬 수 있도록 하는데 목적이 있다.The present invention has been proposed to improve the above-mentioned problems in rice cake preservation, and the process of circulating rice cake by heat-treating rice to prevent aging of starch and adding functional enzyme components in rice cake manufacturing process. The aim is to improve the retention period in the country.
상기 목적을 이루기 위한 본 발명의 떡 제조방법은, 준비된 멥쌀을 160~170℃의 온도로 15분 ~ 20분 동안 가열하는 열처리단계; 상기 열처리된 쌀을 수세 후 쌀 중량 대비 2배 중량의 물에 부어 12시간동안 침지시키는 침지단계; 상기 침지한 쌀을 체에 내려서 물을 뺀 후 소금을 첨가하고 쌀을 롤러밀을 이용하여 쌀가루 형태로 분쇄하는 1차분쇄단계; 상기 1차 분쇄가 이루어진 쌀가루 75~90중량%에 물 9.96~25중량%, 그리고 전분 분해 효소 0.04~1.0중량%을 혼합시키는 효소 혼합단계; 상기 효소가 혼합되어진 재료를 롤러밀을 이용하여 분쇄하는 2차분쇄단계; 상기 2차 분쇄된 쌀가루에 설탕을 포함한 부재료를 혼합하고 20mesh의 체에 내린 후 떡시루에 넣고 스팀가열을 실시하여 떡을 성형하는 증숙성형단계;를 포함하는 것을 특징으로 한다.Rice cake manufacturing method of the present invention for achieving the above object, the heat treatment step of heating the prepared non-glutinous rice at a temperature of 160 ~ 170 ℃ for 15 ~ 20 minutes; An immersion step of immersing the heat-treated rice in water twice the weight of the rice after washing with water for 12 hours; First grinding step of immersing the immersed rice in a sieve to remove water, then adding salt and grinding the rice into a form of rice flour using a roller mill; An enzyme mixing step of mixing 9.96-25% by weight of water and 0.04-1.0% by weight of starch degrading enzyme with 75-90% by weight of the rice flour in which the first grinding was made; A second grinding step of grinding the material mixed with the enzyme using a roller mill; And steaming molding step of mixing the subsidiary powder including sugar in the secondary crushed rice powder and lowering it in a sieve of 20 mesh and then putting it in a rice cake to perform steam heating to mold rice cake.
이러한 본 발명은, 떡의 재료로 사용되어질 쌀을 먼저 가열 처리함과 함께 분쇄 과정에서 효소를 첨가시킴으로서 전분의 분해효과를 극대화 하여 제조된 떡의 유통 또는 저장 과정에서 재료의 노화현상에 따른 떡이 경화되는 것을 최소화 하는 효과를 나타낸다.
The present invention, by heating the rice to be used as the material of the mochi first, and adding the enzyme in the grinding process to maximize the decomposition effect of the starch, the mochi due to the aging of the material in the distribution or storage process of the mochi produced It has the effect of minimizing curing.
도 1은 본 발명의 일 실시예에 따른 떡 제조과정 순서도.
도 2는 본 발명의 다른 실시예에서 가열처리를 위해 사용된 볶음솥의 개략 단면도.
도 3은 본 발명의 또 다른 실시예에 따른 떡 제조과정 순서도.1 is a flow chart of a rice cake manufacturing process according to an embodiment of the present invention.
2 is a schematic cross-sectional view of a roasting pan used for heat treatment in another embodiment of the present invention.
Figure 3 is a flow chart of a rice cake manufacturing process according to another embodiment of the present invention.
이하, 본 발명의 구체적인 실시 예를 첨부된 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.
일반적으로 전분의 노화를 촉진하는 인자들은 전분분자의 형태와 크기, 아밀로오스와 아밀로펙틴의 함량, 수분함량, 온도, pH, 염류, 당 등이 관여하고 있다고 알려져 있다.In general, factors that promote starch aging are known to be involved in the shape and size of the starch, amylose and amylopectin content, moisture content, temperature, pH, salts, sugars.
따라서, 본 발명에서는 이러한 전분의 노화 속도를 최소화 하여 떡의 응고를 억제토록 하는 제조방법을 제공하게 된다.Therefore, the present invention provides a manufacturing method to suppress the coagulation of the rice cake by minimizing the aging rate of the starch.
먼저, 본 발명의 일 실시 예에 따른 백설기떡의 제조과정을 도 1의 순서도를 통해 살펴보면 다음과 같다.First, the manufacturing process of Baekseolgitteok according to an embodiment of the present invention will be described with reference to the flowchart of FIG. 1.
<열처리 단계>(ST 1)<Heat Treatment Step> (ST 1)
먼저, 준비된 멥쌀을 열처리함에 있어서 본 실시 예에서는 드라이오븐을 사용하였다.First, in heat treating the prepared non-glutinous rice, a dry oven was used in this embodiment.
즉, 가열온도를 165℃로 설정하여 드라이오븐에 쌀을 넣고 약 16분간 가열건조를 실시하였다.That is, the heating temperature was set to 165 ℃ put rice in a dry oven and heat drying for about 16 minutes.
이와 같이 먼저 쌀을 가열처리하는 이유는 고온화로 인해 쌀에 함유되어 있는 전분이 고온 열처리로 인해 가용성 전분을 거쳐 여러 종류의 덱스트린으로 분해되어짐으로서 떡의 저장성을 향상시킬 수 있기 때문이다.The reason why the first heat treatment of the rice is because the starch contained in the rice due to the high temperature is decomposed into various types of dextrin through the soluble starch due to the high temperature heat treatment to improve the shelf life of the rice cake.
<침지단계>(ST 2)<Immersion stage> (ST 2)
상기 열처리가 이루어진 쌀은 3회 수세 후 쌀 무게의 2배 분량의 물을 부어 12시간 수침을 실시하게 된다.The heat-treated rice is immersed for 12 hours by pouring twice the amount of water of the rice after washing three times.
이러한 침지과정은 쌀을 불리기 위한 것으로, 필요에 따라 상기 열처리가 이루어지지 않은 멥쌀을 일정 비율로 혼합할 수도 있게 된다.This immersion process is to soak rice, it is also possible to mix non-heat-treated non-glutinous rice in a certain ratio as necessary.
<1차 분쇄단계>(ST 3)<First grinding step> (ST 3)
이후, 침지한 쌀을 30분간 체에 내려서 물을 빼고 쌀 99중량%에 1중량%의 비율로 소금을 첨가한 후, 소금이 첨가된 쌀을 롤러 밀(roller mill)을 이용하여 쌀가루 형태로 분쇄하는 작업을 실시한다.Subsequently, the soaked rice is sieved for 30 minutes, the water is drained, and salt is added to 99% by weight of rice at a ratio of 1% by weight, and the salted rice is pulverized into a form of rice flour using a roller mill. Do the work.
<효소 혼합단계>(ST 4)<Enzyme Mixing Step> (ST 4)
그리고, 분쇄된 쌀가루에 본 발명의 효소를 물과 함께 혼합하는 과정을 실시한다.Then, the process of mixing the enzyme of the present invention with water to the ground rice flour.
즉, 이때에는 쌀가루 80중량%에 물 19.8중량%, 그리고 전분 분해 효소 0.2중량%을 혼합하였는데, 상기 효소는 Bacillus sp.에 의해 제조되어 전분 분해력이 뛰어난 내열성의 bacterial maltogenic amylase(novamyl) 효소를 사용함이 바람직하다.In other words, at this time, 80% by weight of rice powder, 19.8% by weight of water, and 0.2% by weight of starch degrading enzyme were mixed, and the enzyme was Bacillus sp. It is preferable to use a heat-resistant bacterial maltogenic amylase (novamyl) enzyme produced by the excellent starch decomposition.
<2차 분쇄단계>(ST 5)<2nd grinding stage> (ST 5)
상기 효소가 혼합된 쌀가루는 다시 롤러 밀을 이용하여 2차 분쇄를 실시한다.Rice flour mixed with the enzyme is subjected to secondary grinding using a roller mill again.
<증숙 성형단계>(ST 6)Steam Forming Step (ST 6)
이후, 2차 분쇄된 쌀가루에 설탕을 전체 중량 대비 약 3~10중량%로 첨가한 후 이를 20mesh의 체에 내린 후 떡시루에 넣고 스팀가열을 실시하여 115~125℃의 온도로 15 내지 60분간 떡을 쩌서 성형하는 증숙 성형과정을 실시한다.Thereafter, sugar was added to the second milled rice powder in an amount of about 3 to 10% by weight based on the total weight, and then, it was poured into a 20-mesh sieve, and then put into a rice cake, steam heating, and the rice cake was heated at a temperature of 115 to 125 ° C. for 15 to 60 minutes. Steam molding process is performed.
즉, 이때에는 쌀가루를 떡시루에 넣고 표면을 고르게 고른 후 가로/세로/높이를 각각 2.5cm의 크기로 칼집을 내고 통상적으로 떡을 찌는데 사용되는 파워스팀기를 사용하여 찌게 되며, 스팀 후 10분간 상온에서 방치한 다음 랩에 개별포장을 실시하였다.
That is, at this time, put the rice powder in the rice cake base and evenly the surface, cut the width / length / height to the size of 2.5cm each and steamed using a power steamer that is usually used to steam the rice cake, 10 minutes after steaming After leaving in the lab, individual wraps were carried out.
한편, 본 발명의 다른 실시 예로는 상기 열처리 단계(ST 1)에서 드라이오븐 대신 일정 가열 온도에서 원적외선이 방사되도록 도 2에서와 같이 표면에 백금나노층(11)이 코팅 처리된 원적외선 볶음솥(10)을 사용하여 멥쌀의 가열처리를 실시함이 바람직 하다.On the other hand, in another embodiment of the present invention, the far-infrared stir-
이와 같이 원적외선 볶음솥(10)을 이용하게 되면 가열 건조 과정에서 방사되는 원적외선의 영향으로 인해 떡의 물성이 더욱 개선되어지짐과 함께, 회전하며 쌀을 볶아주는 볶음솥을 이용하여 쌀 입자가 고르게 가열 되어짐으로서 드라이 오븐을 이용할 때에 비해 보다 고른 원적외선 코팅 효과를 나타내는 이점을 나타낼 수 있게 된다.
As such, when the far-infrared stir-
하기의 [표 1]은 종래 쌀을 가열하지 않고 효소도 첨가되지 않은 기존의 일반적인 방식에 의해 제조된 백설기 떡(종래)과, 본 발명의 일 실시예에 따라 제조된 백설기 떡(본발명1), 그리고 상기 다른 실시 예에 따라 로스터방식으로 열처리가 이루어진 백설기 떡(본발명2)의 시간 변화에 따른 수분함량 변화를 실험하여 비교한 것이다.Table 1 below shows Baekseol rice cake prepared by the conventional general method without heating the conventional rice and no enzyme, and Baekseol rice cake prepared according to an embodiment of the present invention (Invention 1) And, according to another embodiment of the present invention is to compare and experiment with the moisture content change with the time change of Baekseolgi rice cake (the present invention 2) heat-treated in a roaster method.
상기 실험에 있어서 수분함량은 시료 2g을 얇게 썰어 적외선 수분측정기(MB45)로 측정하였으며, 3일간 저장하면서 24시간 간격으로 시료마다 3회 반복 측정하여 평균치를 나타낸 것이다.In the experiment, the moisture content was measured by an infrared moisture meter (MB45) by dividing the sample 2g thinly, and the average value was measured three times for each sample at 24 hour intervals while storing for 3 days.
상기 결과를 통해 본 발명의 제조방법에 의해 제조된 백설기의 수분함량이 종래에 비해 지속적으로 유지되어지며, 특히 본 발명의 다른 실시예(본발명2)에서 로스터 방식으로 가열 제조된 백설기의 수분 함량이 상대적으로 개선된 것을 확인할 수 있다.
Through the above results, the water content of the snow white powder produced by the manufacturing method of the present invention is continuously maintained as compared with the prior art, and in particular, the water content of the snow white powder heated by the roaster method in another embodiment of the present invention (the present invention 2). It can be seen that this relatively improved.
또한, 상기 각 시료에 대한 시간 변화에 따른 경도(hardness) 변화를 하기의 [표2]에 나타내었다.In addition, the hardness (hardness) change with time variation for each sample is shown in Table 2 below.
상기 경도 실험에 있어서는 제조 후 25℃ 인큐베이터에 저장한 백설기를 24시간 간격으로 꺼내어 조직감 변화를 Texture analyzer(CT3 10K)를 사용하여 texture profile analysis(TPA)로 측정하였고 각 시료의 크기는 가로,세로,높이가 각각 2.5cm인 정육면체 시료를 5회 반복 측정하여 평균값을 구하였다.In the hardness test, the snow white stored in a 25 ° C. incubator after manufacturing was taken out at intervals of 24 hours, and texture changes were measured by texture profile analysis (TPA) using a texture analyzer (CT3 10K). A cube sample of 2.5 cm in height was measured five times and the average value was obtained.
상기 실험결과를 통해 가열된 쌀을 이용하여 제조된 본 발명의 백설기는 제조직후에는 경도 수치가 1360~1395의 범위로 나타나고, 3일이 경과한 후에도 3000을 넘지 않기 때문에 종래 방법에 의해 제조된 백설기에 비해 노화가 억제됨을 확인할 수 있었다.
The snow white of the present invention manufactured using the heated rice through the above experimental results is shown in the range of 1360 ~ 1395 hardness value immediately after the manufacture, and snow white produced by the conventional method because it does not exceed 3000 even after three days It can be confirmed that aging is suppressed compared to.
한편, 도 3은 본 발명의 또 다른 실시 예에 따른 떡 제조과정을 나타낸 것이다.On the other hand, Figure 3 shows a rice cake manufacturing process according to another embodiment of the present invention.
즉, 도시된 바와 같이 전체적인 과정은 상기 일 실시예와 동일한 가운데 효소 혼합 후 수분조절단계(ST 4-1)를 추가로 실시함과 함께 2차분쇄 단계(ST 5) 후에 자외선 살균단계(ST 5-1)가 추가되어진 것이다.That is, as shown in the overall process is the same as in the above embodiment after the enzyme mixing in addition to the moisture control step (ST 4-1) and the second step (ST 5) and ultraviolet sterilization step (ST 5) -1) is added.
본 실시예의 자외선 살균단계(ST 5-1)에서는 2차 분쇄가 이루어진 쌀가루를 자외선 챔버에 투입하고 5~10분동안 살균램프를 이용하여 자외선을 방사시킴으로서 재료에 대한 살균효과를 나타낼 수 있게 된다.In the ultraviolet sterilization step (ST 5-1) of the present embodiment, it is possible to exhibit a sterilizing effect on the material by injecting the rice powder, which has been secondaryly crushed, into the ultraviolet chamber and emitting ultraviolet rays using a sterilizing lamp for 5 to 10 minutes.
삭제delete
특히, 이와 같이 자외선을 방사시키게 되면 고온 발열반응에 의해 쌀가루에 첨가되어져 있는 효소의 활성화가 이루어질 수 있게 되어 전분 분해성능을 더욱 극대화 하는 효과를 나타낼 수 있게 된다.
Particularly, when the ultraviolet rays are emitted in this way, the enzymes added to the rice flour may be activated by the exothermic reaction at high temperature, thereby maximizing starch decomposition performance.
그리고, 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발명의 떡 제조방법이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다.In addition, although specific embodiments of the present invention have been described and illustrated above, it will be apparent that the method of manufacturing the rice cake of the present invention may be variously modified and implemented by those skilled in the art.
그러나, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시 예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.
However, such modified embodiments should not be understood individually from the spirit or scope of the present invention, such modified embodiments will be included within the appended claims of the present invention.
10 : 원적외선 볶음솥 11 : 백금나노층10: far-infrared stir-fryer 11: platinum nano layer
Claims (6)
상기 열처리된 쌀을 수세 후 쌀 중량 대비 2배 중량의 물에 부어 12시간동안 침지시키는 침지단계;(ST 2)
상기 침지한 쌀을 체에 내려서 물을 뺀 후 쌀 99중량%에 소금을 1중량%의 비율로 첨가한 후, 소금이 첨가된 쌀을 롤러밀을 이용하여 쌀가루 형태로 분쇄하는 1차분쇄단계;(ST 3)
상기 1차 분쇄가 이루어진 쌀가루 75~90중량%에 물 9.96~24중량%, 그리고 전분 분해 효소 0.04~1.0중량%을 혼합시키는 효소 혼합단계;(ST 4)
상기 효소가 혼합되어진 재료를 롤러밀을 이용하여 분쇄하는 2차분쇄단계;(ST 5)
상기 2차 분쇄된 쌀가루에 설탕을 포함하는 부재료를 첨가한 후 20mesh의 체에 내려서 떡시루에 넣고 스팀가열을 실시하여 떡을 성형하는 증숙성형단계;(ST 6)
를 포함하는 것을 특징으로 하는 효소성분이 함유된 떡 제조방법.Heat treatment step of heating the prepared rice at a temperature of 160 ~ 170 ℃ for 15 ~ 20 minutes; (ST 1)
Immersion step of immersed for 12 hours by pouring the heat-treated rice in water twice the weight of the water after washing; (ST 2)
A first grinding step of crushing the immersed rice in a sieve to remove water and then adding 99% by weight of salt to 1% by weight of salt, and then grinding the salt-added rice into a form of rice flour using a roller mill; (ST 3)
Enzyme mixing step of mixing 9.96 ~ 24% by weight of water, and 0.04 ~ 1.0% by weight of starch degrading enzyme in 75 ~ 90% by weight of the rice flour made the first grinding; (ST 4)
A second grinding step of grinding the material mixed with the enzyme using a roller mill; (ST 5)
Steaming molding step of adding the subsidiary material containing sugar to the secondary crushed rice powder, lowered in a 20mesh sieve, put in the rice cake base and steam heating to mold the rice cake; (ST 6)
Rice cake manufacturing method containing the enzyme component characterized in that it comprises a.
상기 열처리단계(ST 1)에서는 드라이 오븐을 사용하여 멥쌀의 가열처리가 이루어지는 것을 특징으로 하는 효소성분이 함유된 떡 제조방법.The method according to claim 1,
In the heat treatment step (ST 1), the rice cake manufacturing method containing the enzyme component, characterized in that the heat treatment of non-rice using a dry oven.
상기 열처리단계(ST 1)에서는 일정 가열 온도에서 원적외선이 방사되도록 표면에 백금나노층(11)이 코팅 처리된 원적외선 볶음솥(10)을 사용하여 멥쌀의 가열처리가 이루어지는 것을 특징으로 하는 효소성분이 함유된 떡 제조방법.The method according to claim 1,
In the heat treatment step (ST 1) is an enzyme component, characterized in that the heating treatment of non-rice using a far-infrared stir-fry cooker 10 is coated with a platinum nano-layer 11 on the surface so that far infrared rays are radiated at a predetermined heating temperature Contains rice cake manufacturing method.
상기 효소 혼합단계(ST 4)에서는 Bacillus sp.에 의해 제조되어 전분 분해력이 뛰어난 내열성의 bacterial maltogenic amylase(novamyl) 효소를 사용하는 것을 특징으로 하는 효소성분이 함유된 떡 제조방법.The method according to claim 1,
In the enzyme mixing step (ST 4), Bacillus sp. A method of making rice cakes containing an enzyme component, which is prepared by using a heat-resistant bacterial maltogenic amylase (novamyl) enzyme having excellent starch decomposition power.
상기 2차분쇄단계(ST 5) 후에는 쌀가루에 자외선을 방사시키는 자외선 살균단계(ST 6-1)가 추가로 실시되어지는 것을 특징으로 하는 효소성분이 함유된 떡 제조방법.The method according to claim 1,
After the second milling step (ST 5), the ultraviolet sterilization step (ST 6-1) for radiating ultraviolet rays to the rice flour is a method for producing rice cake containing the enzyme component, characterized in that is further carried out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100056483A KR101254381B1 (en) | 2010-06-15 | 2010-06-15 | A rice cake manufacture method for mixed enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100056483A KR101254381B1 (en) | 2010-06-15 | 2010-06-15 | A rice cake manufacture method for mixed enzyme |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20110136453A KR20110136453A (en) | 2011-12-21 |
| KR101254381B1 true KR101254381B1 (en) | 2013-04-12 |
Family
ID=45503094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100056483A KR101254381B1 (en) | 2010-06-15 | 2010-06-15 | A rice cake manufacture method for mixed enzyme |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101254381B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150083337A (en) | 2014-01-09 | 2015-07-17 | 감지영 | Manufacturing method for tteok that contained by-product of fermentation using pine needles |
| KR20170014027A (en) | 2015-07-27 | 2017-02-08 | 용인시 | Manufacturing method of rice cake containing acanthopanax and rice cake prepared therefrom |
| KR20190047802A (en) | 2017-10-30 | 2019-05-09 | 주식회사 아워홈 | The manufacturing method of the rice cake in which the chewing feeling is softened |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101581214B1 (en) | 2014-04-02 | 2015-12-30 | 방세윤 | The rice cake mixed enzyme and its method |
| KR102273265B1 (en) * | 2020-12-31 | 2021-07-06 | 만선영어조합법인 | Manufacturing method for not-hardened rice cake |
| KR102589542B1 (en) * | 2021-01-12 | 2023-10-13 | 권문환 | Rice cake for type 2 diabetes patients using bitter gourd |
| CN115886193A (en) * | 2022-11-16 | 2023-04-04 | 湖南湘粮食品科技有限公司 | Preparation method of quick-frozen semi-dry rice noodles |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960006566B1 (en) * | 1993-07-26 | 1996-05-20 | 두산종합식품주식회사 | Processing method of rice cake |
| KR970009584A (en) * | 1995-08-10 | 1997-03-27 | 서중일 | Manufacturing method of rice cake with excellent preservation and preference |
| KR100346410B1 (en) * | 1999-06-24 | 2002-11-23 | 김한용 | Korean Rice Cake Manufaturing Method using Rice Heating Process |
| KR20030030560A (en) * | 2001-10-11 | 2003-04-18 | 김상철 | Instant food of sliced rice cake capable of being preserved for a long time at ambient temperature, and method for preparing the same |
-
2010
- 2010-06-15 KR KR1020100056483A patent/KR101254381B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960006566B1 (en) * | 1993-07-26 | 1996-05-20 | 두산종합식품주식회사 | Processing method of rice cake |
| KR970009584A (en) * | 1995-08-10 | 1997-03-27 | 서중일 | Manufacturing method of rice cake with excellent preservation and preference |
| KR100346410B1 (en) * | 1999-06-24 | 2002-11-23 | 김한용 | Korean Rice Cake Manufaturing Method using Rice Heating Process |
| KR20030030560A (en) * | 2001-10-11 | 2003-04-18 | 김상철 | Instant food of sliced rice cake capable of being preserved for a long time at ambient temperature, and method for preparing the same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150083337A (en) | 2014-01-09 | 2015-07-17 | 감지영 | Manufacturing method for tteok that contained by-product of fermentation using pine needles |
| KR20170014027A (en) | 2015-07-27 | 2017-02-08 | 용인시 | Manufacturing method of rice cake containing acanthopanax and rice cake prepared therefrom |
| KR20190047802A (en) | 2017-10-30 | 2019-05-09 | 주식회사 아워홈 | The manufacturing method of the rice cake in which the chewing feeling is softened |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110136453A (en) | 2011-12-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101254381B1 (en) | A rice cake manufacture method for mixed enzyme | |
| KR100774535B1 (en) | Manufacturing Method of Premix for Ready-to-eat Rice Cake Using Electronic Range | |
| KR20180059025A (en) | Manufacturing Method of Retorted Samgyetang And Retorted Samgyetang Using Thereof | |
| CN107156392B (en) | Processing method for improving quality of brown rice tea | |
| KR20080097689A (en) | Method for manufacturing of fermented garlic | |
| KR101191595B1 (en) | A rice cake manufacture method for mixed enzyme and trehalose | |
| KR101509194B1 (en) | Rice Cake with Hardness and Method for Producing the Same | |
| KR101290222B1 (en) | Manufacture method of freeze-drying rice | |
| KR20100064760A (en) | A process for preparing wet nurungji in aseptic package | |
| CN100405927C (en) | Method for preparing sprouting unpolished rice and sprouting unplished rice made by same | |
| WO2005055742A1 (en) | Processed wheat product containing functional components in elevated amounts and processing method therefor | |
| Aguilera et al. | A kinetic interpretation of textural changes in black beans during prolonged storage | |
| KR20130134174A (en) | Manufacture method of secondary steaming and multi-stage type temprature control hot-drying rice | |
| KR101290220B1 (en) | Manufacture method of rice having good hardness | |
| KR100194084B1 (en) | Manufacturing method of rice cake for Tteokguk and Tteokbokki | |
| KR20120105091A (en) | Method for making nurungi | |
| JP6944218B1 (en) | How to make germinated brown rice, how to make germinated brown rice, and cooking equipment and programs for germinated brown rice | |
| JPH07304601A (en) | Production of dried flower | |
| KR20110025305A (en) | Coating method of a loess water for roast sweet potatoes | |
| CN103271138A (en) | Purple cabbage drying method combining permeation predewatering and microwave-hot wind | |
| KR100211677B1 (en) | Preparation of roasted egg by using maekban-stone | |
| KR100346410B1 (en) | Korean Rice Cake Manufaturing Method using Rice Heating Process | |
| KR100720710B1 (en) | Pretreatment of the soybeans and redbeans for cooking of mixed cereals | |
| KR100856502B1 (en) | A washed unmilled-rice and its preparing method | |
| KR101266329B1 (en) | Method for instant meal replacement using unpolished or 50% dehulled rices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| X091 | Application refused [patent] | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20160331 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20170406 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20180409 Year of fee payment: 6 |
|
| LAPS | Lapse due to unpaid annual fee |