KR101297747B1 - Method for preparing of jeungpyun treated with far-infrared radiation - Google Patents

Abstract

PURPOSE: A production method of fermented and steamed rice cake is provided to offer excellent stability, abundant mineral content, and functionality to the rice cake. CONSTITUTION: Wash rice is soaked in water for 3-5 hours. The soaked rice is dehydrated, and 100 parts by weight of rice is mixed with 1-3 parts by weight of bay salt before pulverizing to obtain first rice powder. The first rice powder is kneaded with water, and pulverized to obtain second rice powder with the particle size of 30-80 meshes. 100 parts by weight of second rice powder is mixed with 3-5 parts by weight of makkoli(unrefined rice wine), 4-6 parts by weight of sugar, and 20-30 parts by weight of deep sea water. The viscosity of the mixture is adjusted to 4x10^5-5x10^5 Dyne sec/cm^2 by adding the deep sea water. The mixture is fermented and aged in a fermentation chamber irradiating far infrared rays at 70-85°C for 12-14 hours. Black sesame seeds and sesame seeds are uniformly sprinkled on the aged mixture, and the mixture is steamed for 1-2 hours. [Reference numerals] (AA) High density glass fiber heat insulation material; (BB) Far-infrared radiation material; (CC) Nano-silver emitting material; (DD) Negative ion emitting material; (EE) Radiation surface; (FF) Aluminum frame

Description

Method for preparing far-infrared treated rice cake {Method for Preparing of Jeungpyun treated with Far-infrared Radiation}

The present invention not only improves uniformity, elasticity and moist feeling of the rice cake tissue, but also suppresses bitter smell (sour), sour smell (flavor) and makgeolli inherent odor and improves sweet taste (smell) to improve overall taste. It relates to a method for producing a treated rice cake.

Jeungpyeon is the only one of our rice cakes that goes through fermentation process and is called by the name of Jeongjeong, a long piece, a flake, a host, a liquor or a serious disease. Traditional Jeungpyeon is made by mixing steamed rice flour with soaked sugar, salt, water and Takju and fermenting for 2-3 hours, stirring well to remove the gas and fermenting again for 1-2 hours and then steaming.

However, by using Takju as a microbial source for fermentation, off-flavor is generated, and the palatability is reduced, and there is a problem that quality control of the product is difficult due to unstable fermentation.

Most of the Jeungpyun currently sold commercially uses dry yeast instead of Takju, and is produced through a shorter fermentation than traditional Jeungpyun. The internal structure of steamed Jeungpyun has a porous structure similar to a sponge and is similar to Western bread. Bread made mainly of flour has gluten (gluten), a wheat protein, during the manufacturing process, and has fluidity and viscoelasticity. However, rice cake does not have bread-like texture because gluten is not contained in the main ingredient, rice flour. However, it is known that Jeungpyun can form a bread-like structure to some extent by the production of certain substances such as dextran during well-controlled fermentation.

On the other hand, the Republic of Korea Patent Publication No. 10-2011-0051728 rinse the rice after immersion for 1-20 hours at 0-60 ℃ and then drained and crushed for 10 minutes-2 hours and sieved to 10-60mesh, This process is repeated 1 to 2 times to prepare the pulverized rice powder (S10), and put the dough in the dough container (1) 95-99.99 wt% of rice flour and Takju and yeast 0.01-5 wt% primary dough And, 20-50 wt% of rice flour (secondary) and 50-80 wt% of water at 60-150 ° C. to cook rice flour (secondary), and then put in a dough container in the first warming step (2) S20), a maturation step (S30) for aging for 5-20 hours at the temperature of the dough container at 15-60 ℃, and after opening the dough container subjected to the aging step (S30), the mixture in the dough container as a whole After adding 20-50 wt% of rice flour (third) to the amount and sealing the dough container to maintain a second warming step (S40) for 1-10 hours at a temperature of 15-60 ℃, and the 2 20-80 wt% of aged rice powder, 0.5-20 wt% of salt, 5-40 wt% of rice flour (4th), 0.1-25 wt% of sugar or sugar, 0.1 soda powder -30 wt% and 2-30 wt% of water were kneaded in a new dough container, and then the cloth was put on the rice cake, the rice flour kneaded thereon was selected, and the subsidiary material was selected as the upper portion of the rice powder. It is disclosed that a method for producing a thickener, which is made by steaming step (S50) for 10-100 minutes at 100-150 ° C. after sprinkling 0.01-10 wt%.

Therefore, as well as improving the uniformity, elasticity and moist feeling of the thickened tissue, as well as reducing the bitter smell (sour), sour smell (flavor) and makgeolli inherent off-flavor and improving the sweet taste (smell) while improving the mineral-flavored rice cake technology Recognized the need for development.

Republic of Korea Patent Publication No. 10-2011-0051728

The present inventors endeavored to develop a rice cake with added functionality by being excellent in stability and rich in minerals. As a result, rice flour was prepared in two stages, including sun salt, and a specific content of makgeolli, sugar, and deep sea water was added, and a dough of a certain viscosity was prepared, and fermentation was performed under conditions in which far-infrared rays were emitted to prepare rice cakes. As a result, the present invention was completed by confirming the effect that the taste is greatly improved while the appearance and the appearance are maintained and the overall preference is greatly improved.

Accordingly, an object of the present invention is to provide a method for producing a far-infrared treated rice cake.

Other objects and advantages of the present invention will become apparent from the following detailed description and claims.

According to one aspect of the present invention, there is provided a method for producing a far-infrared treated rice cake comprising the following steps: (a) immersing the washed rice in water for 3-5 hours; (b) removing water from the resultant of step (a), adding 1-3 parts by weight of natural salt with respect to 100 parts by weight of rice, and then grinding to prepare primary rice flour; (c) adding 20-30 parts by weight of water to 100 parts by weight of the primary rice flour to the resultant of step (b), kneading and pulverizing to prepare secondary rice flour having a particle size of 30-80 mesh; (d) adding 3-5 parts by weight of makgeolli, 4-6 parts by weight of sugar and 20-30 parts by weight of deep sea water, and then adding 100 parts by weight of the secondary rice powder to the kneader with respect to 100 parts by weight of secondary rice powder. Kneading; (e) adding deep sea water to the resultant of step (d) to reduce the viscosity of the dough to 4x10 ⁵ -5x10 ⁵ Dyne sec / cm ² . Adjusting; (f) fermenting the resultant of step (e) for 12-14 hours at a temperature of 70-85 ° C. in a fermentation chamber where far infrared is emitted; And (g) evenly spraying black sesame seeds and sesame seeds on the surface of the resultant of step (f) and steaming for 1-2 hours with water vapor.

The present inventors endeavored to develop a rice cake with added functionality by being excellent in stability and rich in minerals. As a result, rice flour was prepared in two stages, including sun salt, and a specific content of makgeolli, sugar, and deep sea water was added, and a dough of a certain viscosity was prepared, followed by fermentation under the condition that far-infrared radiation was produced. While rich in minerals, the appearance and appearance were maintained while the taste was greatly improved, and the overall acceptability was confirmed to be greatly improved.

Hereinafter, described in detail step by step the method of the present invention for producing far-infrared treated rice cake:

(a) soaking and soaking rice in water

First, the method of the present invention is subjected to a step called for 3-5 hours by immersing the washed rice in water.

(b) Preparation of primary rice flour by adding and grinding sun salt to soaked rice

Then, the method of the present invention removes water to the resultant of step (a) and adds 1-3 parts by weight of sun salt based on 100 parts by weight of rice, and then grinds to prepare primary rice flour.

According to a preferred embodiment of the present invention, the primary rice flour has a particle size of 30-80 mesh.

The milling may be carried out using a variety of mills known in the art, preferably milling using a stone machine.

(c) Preparation of secondary rice flour by adding water to the primary rice flour, kneading and then crushing

In addition, the method of the present invention adds 20-30 parts by weight of water to 100 parts by weight of the primary rice flour to the resultant of step (b), knead and grind the secondary rice flour having a particle size of 30-80 mesh Prepare.

One of the characteristics of the present invention is to prepare the rice powder, the primary salt is added and then pulverized to prepare the rice powder, so that the natural salt is spread evenly, secondly by adding a certain amount of water to knead and then crushed to resemble the particles of the rice powder To evenly increase the efficiency of the future fermentation process.

The milling may be carried out using a variety of mills known in the art, preferably milling using a stone machine.

(d) adding and stirring makgeolli, sugar, and deep sea water to the kneader, and adding and kneading the secondary rice flour thereto;

Next, 3-5 parts by weight of makgeolli, 4-6 parts by weight of sugar and 20-30 parts by weight of deep sea water are added to the kneader and then stirred by 100 parts by weight of secondary rice flour, and then 100 parts by weight of the secondary rice powder is added thereto and kneaded. Go through the steps.

Makgeolli used in the present invention is used as a microbial source for fermentation.

According to a preferred embodiment of the present invention, in addition to makgeolli, kimchi broth diluent, yogurt diluent or Leuconostoc lactis (KCTC 3528) may be added as a microbial source for fermentation.

According to a more preferred embodiment of the present invention, the kimchi broth dilution or yogurt diluent is 5-10 parts by weight of kimchi broth dilution or 3-7 parts by weight of yogurt diluent with respect to 100 parts by weight of secondary rice flour, the leukonostock lactis ( Leuconostoc lactis , KCTC 3528) is ⁴ × 10 ^{5 -5} × 10 ⁵ CFU / mL.

According to a more preferred embodiment of the present invention, the kimchi broth dilution or yogurt dilution is diluted by mixing kimchi broth or yogurt and water in a weight ratio 1: 5-10.

In addition, the deep sea water used in the present invention refers to the sea water of 200 m or less from the surface of the sea, and does not generate organic matter by photosynthesis, and based on the low temperature stability, cleanliness, eutrophicity of the sea water having a depth of 200 m or less, This is based on the depth to which this can be guaranteed. It is known that the deep sea water contains about 60 kinds of mineral components, and many researches such as the manufacturing method of the food using the same are being conducted. The characteristics of these deep sea waters are that the surface water acts as a photosynthetic action, which consumes nitrogen, phosphorus, and nitric acid in the water, but since deep sunlight below 200 m does not reach sunlight, there is no phytoplankton consuming nutrients and photosynthesis. This rarely happens. For this reason, inorganic nutrients such as nitrogen, phosphorus and nitric acid consumed by photosynthesis remain in the deep water. In addition, deep sea water contains a lot of minerals (eg, Na, K, Mg and Ca ions) necessary for the human body, which can help supplement minerals that are likely to be insufficient.

According to another preferred embodiment of the invention, the minerals are Na, K, Mg and Ca ions.

(e) adding deep sea water to the resultant of step (d) to adjust the viscosity of the dough

In addition, the method of the present invention by adding the deep sea water to the resultant of step (d) to the viscosity of the dough 4x10 ⁵ -5x10 ⁵ Dyne sec / cm ² Adjust.

Another feature of the present invention is that by adjusting the viscosity of the dough to a specific viscosity value, the functionality of the rice cake by fermentation is improved. It has a fluidity and viscoelasticity by fermentation in the viscosity range of the dough can form a bread-like structure (sponge structure).

(f) fermentation aging of the product of step (e)

Subsequently, the method of the present invention undergoes the step of fermenting the resultant of step (e) for 12-14 hours at a temperature of 70-85 ° C. in a fermentation chamber in which far infrared rays are generated.

The fermentation chamber is provided with a far infrared ray emitting means therein, the far infrared ray emitting means is, for example, by installing a far infrared ray emitting lamp inside the fermentation chamber, painting a far infrared ray emitting paint inside the fermentation chamber, or by placing a far infrared ray emitting heater inside the fermentation chamber. Far infrared rays can be emitted inside.

The far infrared ray may have a wavelength of 4 ~ 30μm, preferably 10 ~ 20μm wavelength.

As a preferred embodiment, the far-infrared ray radiating heater as the far-infrared ray radiating means of the present invention may have a structure of a heating plate composed of a heating element including a far-infrared material, a high-density glass fiber insulation material, and an aluminum frame in which far-infrared radiation is radiated. have. The heating element may further include silver nano material and / or anionic material in addition to the far infrared material. The silver nano material and the anionic material function to purify the air in the fermentation chamber.

The far-infrared radiant heater heating plate structure may be installed on the ceiling of the fermentation chamber as shown in FIG. 2 and may exhibit an effect of heat spreading throughout the fermentation chamber.

The heating plate structure, which is the far-infrared emission heater, has an effect of suppressing the growth of Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa in the fermentation chamber by being attached to the ceiling of the fermentation chamber (FIG. 3).

By kneading with rice flour prepared in two steps, microbial source and deep sea water and fermenting a dough having a specific viscosity value under the condition that far-infrared ray is emitted for the specific temperature and time, the functionality of the rice cake was improved by dextran during fermentation. It is believed that the formation of certain substances such as to some extent form similar structures, such as bread.

The gas generated during the fermentation process is removed and aged.

(g) spraying black sesame seeds and sesame seeds on the surface of the product of step (f) and steaming with steam;

Finally, the method of the present invention is evenly sprayed black sesame and sesame on the surface of the resultant of step (f) and steamed for 1-2 hours with water vapor.

In this way, a rice cake treated with far infrared rays can be prepared.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention prepares rice flour in two stages, including sun salt, and adds a certain amount of makgeolli, sugar and deep sea water and prepares a dough of a certain viscosity to prepare fermented rice cake fermented under the conditions that far infrared rays are emitted. It is about a method.

(Ii) In the method of the present invention, in preparing the rice flour, first, after adding the natural salt, it is pulverized to prepare the rice powder, so that the natural salt is spread evenly. The particles were evened to improve the uniformity, elasticity and moist feeling of the rice cake tissue through the fermentation process.

(Iii) The method of the present invention utilizes deep ocean water, and preferably improves the uniformity, elasticity and moist feeling of the rice cake tissue as well as the bitter odor (taste) and sour smell by changing the fermented microbial source from the rice cake. Taste) and makgeolli inherent off-flavor and improved sweet taste (smell) to improve overall palatability.

(Iii) The method of the present invention performs fermentation under conditions that emit far infrared rays during fermentation, thereby improving the uniformity, elasticity and moist feeling of the rice cake tissue, as well as bitter odor (taste), sour odor (taste) and makgeolli intrinsic odor. The overall taste is improved by suppressing and improving the sweet taste (smell).

BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic diagram which shows the structure of the heat generating plate as a far infrared ray emitting means of this invention.
Fig. 2 schematically shows a state in which a heating plate serving as a far infrared ray emitting means of the present invention is placed inside a fermentation chamber and a direction of emitting far infrared rays.
Figure 3 is a result showing the growth inhibitory effect of Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa in the fermentation chamber in which the heating plate as a far infrared ray releasing means of the present invention is attached.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example

Preparation Example 1 Preparation of Rice Cakes Containing Deep Sea Water

1) Preparation of deep sea water

The deep sea water used in the present invention was obtained from the Marine Research Institute Goseong, Gangwon-do. Specifically, deep ocean water prepared by the following method was used. The deep ocean water was collected at a depth of 500 m and pretreated with 1 micron membrane. Raw water is NF-concentrated water using deep seawater and deep-water nano-filtration (NF) system, and it basically went through five steps in the preparation of drinking water according to minerals. The first is the 1 micron membrane pretreatment filtration described above, the second is the boron removal process, the third is mineral enrichment through electrodialysis, the fourth is adjusted to a suitable hardness for drinking and the last is a sterilization process using ultraviolet light. The deep sea water prepared by such a process was used in the present invention, and major elements and trace elements in the mineral content of the deep sea water were summarized in Table 1 below.

Main minerals microelement Na ⁺ Li K ⁺ B Mg ²⁺ V Ca ²⁺ Mn - Fe - Ni - Co - Cu - Zn - Ga

2) Preparation of Kijeong Rice Cake

The domestic rice was washed and then immersed in water for 3 hours. Then, water was sieved to remove water, and then 1-3 parts by weight of sun salt was added to 100 parts by weight of rice, and ground in a Doola machine (Duksan machine) to prepare primary rice flour. Water was added to the primary rice flour, kneaded by hand, and then put into a Doola machine (Duksan machine) to be regrind to prepare a secondary rice flour (30-80 mesh). Subsequently, 3-5 parts by weight of makgeolli, 4-6 parts by weight of sugar, and 20-30 parts by weight of deep seawater are mixed with 100 parts by weight of the second rice flour in a kneader, and stirred until the sugar is dissolved. 100 parts by weight of tea rice flour was added, and deep seawater was added little by little to adjust the viscosity of the dough. At this time, the depth of the dough by adding deep sea water to 4x10 ⁵ -5x10 ⁵ Dyne sec / cm ² Respectively. Then, the dough was fermented and aged in a fermentation chamber at a temperature of 70-85 ° C. for about 12-14 hours, and then the fermented dough was spread evenly on a tray and evenly sprayed with domestic black sesame seeds and sesame seeds. In the fermentation chamber, far-infrared radiant heat plates emitting far-infrared rays were placed on the ceiling of the fermentation chamber so that far-infrared rays were uniformly irradiated throughout the fermentation chamber during dough fermentation. Then, the fermented dough sprayed with black sesame seeds and sesame seeds was put in a steamer and steamed at 100-120 ° C. for 1 hour and a half to prepare a rice cake. After cooling the steamed rice cake, 60 pieces were prepared using a cutting machine, which was placed in a 30 cm wide x 30 cm paper box. Prepared rice cake prepared by the above method was used in Example 1.

The viscosity of the dough was measured using a Rheometer (Compac-100, Sun Scientific Co., Ltd., Tokyo, Japan).

Manufacturing example  2: fermentation In microbial sources  Following Deep ocean water  inclusive Of gijeongdeok  Produce

1) Preparation of microbial source

Kimchi broth dilution was diluted by mixing kimchi broth and water in a weight ratio 1: 7, and the yoghurt dilution was used by mixing and mixing commercial yogurt and water in a weight ratio of 1: 5.

In addition, Leuconostoc lactis (KCTC 3528) is autoclaved 2 L MRS broth (Difco) for 15 minutes at 121 ℃, and then aliquot 200 mL each, and then Leuconostoc lactis (KCTC) 3528) was inoculated at a concentration of 10 ³ -10 ⁵ cfu / ml in an aliquot medium and shaken for 24 hours at 25 ℃. The bacterial count of the leuconosstock lactis in this way was 4.7 × 10 ⁵ CFU / mL, which was inoculated.

2) To prepare a Gijeongteok in the same manner as in Preparation Example 1, by changing the fermentation microbial source was prepared Gijeongteok. Specifically, the fermentation process was carried out by adding a diluted kimchi broth to makgeolli in Preparation Example 1, the addition of a yogurt dilution to the makgeolli or Leuconostoc lactis (KCTC 3528) to the makgeolli. Example 2, a rice cake prepared by adding a dilution of kimchi broth, Example 3, a rice cake prepared by adding a diluted yogurt solution, and a rice cake prepared by inoculating Leuconostoc lactis (KCTC 3528). Used in Example 4.

Comparative example : Of gijeongdeok  Produce

It was prepared in the same manner as in Preparation Example 1, but fermented under conditions not irradiated with far infrared rays to prepare a rice cake was used as a comparative example.

Experimental Example : Of gijeongdeok  Sensory test

The sensory changes of the rice cakes of Examples 1 to 4 and Comparative Examples were examined. Appearance and appearance were examined for tissue uniformity, elasticity and moist feeling, smell sweet, bitter and sour, taste sweet, bitter and sour, and overall palatability.

The temperature of all the samples used for sensory evaluation was prepared to be room temperature, 50 g of rice cakes were put in the mouth, chewed with 10 teeth, evenly stimulated the oral epidermis, spit out, and the mouth was washed with water each time the evaluation of one sample was completed. After 10 minutes, the next sample was evaluated. Sensory evaluation staff consisted of 10 panelists trained on basic taste and flavor assessment, with nine points for very strong tastes or odors, one for no taste or odors, and very strong to none. The scores were evaluated to decrease sequentially, and the appearance and appearance (tissue uniformity, elasticity, and moist feeling) were evaluated in descending order from excellent to low, and the average value of sensory evaluation (mean value was first decimal point). Rounded off) is summarized in Table 2 below:

sample Appearance and Appearance flavor Organization
Uniformity Resilience Moist
feeling Sweet taste bitter Sour taste Example 1 8 9 8 5 2 2 Example 2 9 9 8 4 2 2 Example 3 9 9 9 5 2 2 Example 4 9 9 9 4 2 2 Comparative example 7 8 7 4 3 3 sample smell Overall likelihood
Sweet smell Bitter smell Sour smell Odor Example 1 5 One One One 8 Example 2 5 One One One 9 Example 3 4 One 2 One 9 Example 4 5 One One One 9 Comparative example 4 2 2 2 7

As can be seen in Table 2, in the case of Example 2, the bitter smell (taste) and sour smell (taste) is similar to the case where the kimchi broth dilution solution is added, the bitter smell (taste) by far-infrared irradiation during fermentation , Sour odor (flavor) and makgeolli intrinsic odor was judged to be suppressed, including fermentation and deep sea water under far infrared rays and different microbial sources, tissue uniformity, elasticity and moist feeling improved, sweet taste (smell) This improvement was found to increase the overall acceptability.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (4)

Method for preparing far-infrared treated rice cake comprising the following steps:
(a) soaking the washed rice in water for 3-5 hours;
(b) removing water from the resultant of step (a), adding 1-3 parts by weight of natural salt with respect to 100 parts by weight of rice, and then grinding to prepare primary rice flour;
(c) adding water to the resultant of step (b), kneading and pulverizing to prepare secondary rice flour having a particle size of 30-80 mesh;
(d) adding 3-5 parts by weight of makgeolli, 4-6 parts by weight of sugar and 20-30 parts by weight of deep sea water, and then adding 100 parts by weight of the secondary rice powder to the kneader with respect to 100 parts by weight of secondary rice powder. Kneading;
(e) adding deep sea water to the resultant of step (d) to reduce the viscosity of the dough to 4x10 ⁵ -5x10 ⁵ Dyne sec / cm ² . Adjusting;
(f) the product of step (e);
Heating elements including far infrared emitting materials, silver nanomaterials and anionic materials;
A glass fiber insulating material attached to one side of the heating element; And
A heating plate composed of an aluminum frame attached to the other side of the heating element;
Fermenting and aging for 12-14 hours at a temperature of 70-85 ° C. in a fermentation chamber in which far-infrared radiation devices are installed on the ceiling to generate far infrared rays; And
(g) spraying black sesame seeds and sesame seeds evenly on the surface of the resultant of step (f) and steaming for 1-2 hours with water vapor.
delete The method of claim 1,
Kimchi broth diluent, yogurt dilution or Leuconostoc lactis (KCTC 3528) is added to the resultant of step (d).
The method of claim 3, wherein
The kimchi broth dilution or yogurt dilution is 5-10 parts by weight of kimchi broth dilution or 3-7 parts by weight of yogurt dilution with respect to 100 parts by weight of secondary rice flour, the Leuconostoc lactis (KCTC 3528) is 4x10 ^{5 5} × 10 ⁵ CFU / mL.

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