KR101325870B1 - A broiled dish of sliced rice cake room temperature possible long-term preservation processed way - Google Patents

Abstract

The present invention relates to a processing method of tteokbokki rice cake that can be stored for a long time at room temperature, and to inhibit microbial growth in tteokbokki rice cake for 6 months or longer, and when cooked to maintain a crisp and soft texture as the initial state of manufacturing tteokbokki rice cake The purpose is to.
The present invention finishes the cooling process of the tteokbokki rice cake while performing a conventional manufacturing process and then primarily dried for 5 hours at a humidity of 85% temperature 10 ℃, the first dried tteokbokki rice cake at a humidity 85% temperature 25 ℃ 5 hours After drying the tteokbokki tteokbokki the pH is 3.8 ~ 4, the moisture content is 37 ~ 40% to add a drying process.
The present invention as described above can be preserved for more than six months if the acidity (PH 3.8 ~ 4) and water content (37 ~ 40%) in the Tteokbokki rice cake through two drying processes, the long-term preserved tteokbokki rice cake is When cooked, there is an advantage of maintaining a crisp and soft texture as in the early stage of manufacturing tteokbokki.

Description

A broiled dish of sliced rice cake room temperature possible long-term preservation processed way}

The present invention relates to a processing method of tteokbokki rice cakes that can be stored for a long time at room temperature, and more particularly, to maintain the moisture content of tteokbokki rice cake 37-40%, to suppress the growth of microorganisms during cooking, the texture of soft and soft rice cake And long-term preservation.

Tteokbokki Tteok is made from rice flour as the main ingredient or mixed with rice flour and flour, soaked in water and crushed. It is manufactured by.

Tteokbokki mochi produced as described above is a microbial growth and decay when it contains a lot of moisture, so refrigerated circulation or retort sterilization treatment with heat of 120 ℃ to extend the storage period, but the texture is reduced and long-term storage for more than 7 days due to curing phenomenon This has not been done.

In another method, in the soaking process of grain (rice), an organic acid is added to acidify the pH to a range of 3.5 to 5.5, and the soaking process is performed. The rice cake is mixed with organic acid to impregnate PH in 2.8 ~ 6.8 cooling water to give microbial killing process, or add beta amylase or isomaltooligosaccharide syrup to steamed steamed rice flour, Alternatively, the process of immersing the sputum-tteok prepared in the Gaetteok maker in an emulsion holding solution and adding a brew solution, or quenching the prepared sputum-tteok for 2 to 3 hours at -18 ° C or below, and adding a deoxidizing material Long-term preservation is made by further substituting the vacuum packing process by substituting carbon dioxide with nitrogen through the vacuum container gas filling machine. It has been processed.

The conventional means have the advantage that the shelf life is increased to a maximum of six months, but the drawback is that the soft and soft texture is not maintained.

Domestic Publication No. 1995-7685 (published date: April 15, 1995) Domestic Patent Publication No. 297521 (Notice date: Sep. 13, 2001) Domestic Patent Publication No. 505786 (Notice date: Aug. 02, 2005) Domestic Publication No. 2005-18157 (published date: February 23, 2005) Domestic Patent Publication No. 854061 (Notice date: 2008. 08. 26.) Domestic Patent Publication No. 877505 (Date: 2009. 01. 07.) Domestic Publication No. 2010-56612 (published date: May 28, 2010)

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The present invention eliminates the above-mentioned conventional drawbacks and provide long-term preservation of tteokbokki rice cake at room temperature, and to provide a tteokbokki rice cake to maintain the texture of the chewy and soft initial state even if cooked with long-term preserved tteokbokki There is a purpose.

The present invention is called by soaking in water (bottled water) using rice as a raw material, as shown in Figure 1, the rice soaked in water is first pulverized and then the second crushed by adding citric acid and salt, steamed in a steaming vessel (medium) After steaming, it is manufactured by extrusion in a rice cake maker, second extrusion molding in a bottle making machine, and cooled first in primary cooling water mixed with citric acid, malic acid, and water, and the first cooled rice cake is cut to size and cut for rice cakes Tteok is cooled by secondary cooling in the secondary cooling water prepared with the primary cooling water, dried, soaked in alcoholic beverage (70% ethanol), sterilized, and then packaged into a product. The tteokbokki rice cake which passed the cooling process was first dried for 5 hours at a humidity of 85% and a temperature of 10 ° C while performing the drying process, and the first dried tteokbokki rice cake was dried twice for 5 hours at a humidity of 85% and a temperature of 25 ° C.PH of bokyi bread is one such that 3.8 to 4.0 and a moisture content of 37-40% is maintained.

As described above, the present invention improves the drying process of the Tteokbokki rice cake as in the present invention, the growth of microorganisms is suppressed, and the long term (6 months) can be stored at room temperature. There is an advantage in maintaining a crisp, soft texture.

1 is a manufacturing process diagram of Tteokbokki rice cake

Referring to specific embodiments of the present invention as described above are as follows.

The manufacturing process of Tteokbokki Tteok is washed with rice as a raw material and soaked in water for 12 hours, followed by a draining process, and firstly pulverized in a grinder, followed by adding citric acid and salt to the pulverized rice flour. Crush.

Secondary crushed rice powder is steamed by steaming with the standard amount in steaming container and extruded in steamed rice cake maker for the first molding, and the first molded rice cake is molded for the second time in a bottle making machine and cooled water (acidic water) In the 1st cooling and cutting to the standard to cool the secondary (cooling water) to produce tteokbokki rice cake.

Tteokbokki rice cake prepared through the usual process as described above is another humidity of 85%, and performs a primary drying process to lower the temperature of the rice cake rice cake by drying for 5 hours in a drying room at a temperature of 10 ℃, and another humidity of 85% After drying for 5 hours at 25 ℃ for 2 hours, the pH of tteokbokki is 3.8 ~ 4.0, and the water content is 37 ~ 40%. After sterilization by dipping in alcoholic beverage (70% ethanol), packing Commercialize.

In the above drying process, if the temperature is rapidly heated or rapidly cooled in a low humidity state, only the surface of Tteokbokki is rapidly dried or cooled, so that the original shape of the Tteokbokki is deformed or hardened and cracking occurs. When the water content exceeds 40%, microbial proliferation and alteration are generated, and when the water content is less than 36%, it hardly changes, causing a rapid decrease in the soft and soft texture during cooking.

In the manufacturing process of the Tteokbokki rice cake, the primary cooling water was 62.5: 16: 21.5% by weight ratio of water, citric acid and salt at a temperature of 15 ° C. or less, and the fungus and yeast were PH 5-6, and the bacteria were PH 6.5-7.5. As it is propagated at, the pH of the primary cooling water is acidified to 3.2 to inhibit the growth of mold, enzymes, and bacteria.

In addition, the secondary cooling water was made of water, citric acid and salt as the primary cooling water at 15 ° C. or lower, and the pH of the secondary cooling water was 2.8 to 3.0.
The primary and secondary cooling water was suitable for use in the pH range of 2.8 ~ 3.2.

In the alcohol immersion process of tteokbokki rice cake is a secondary dried tteokbokki rice cake in a 70% ethanol solution (ethyl alcohol, C5H5OH) in a box and immersed for 10 minutes, so that the osmotic power is so large that penetrates the membrane of the bacterial surface to coagulate the protein of bacteria Will be sterilized.

In the present invention, the soaking process of rice was applied to the following experiment and it was confirmed that soaking in tap water for 12 hours was optimal.

division Experiment Content Water temperature (℃) Weight (g) Remarks (condition)



Cold water
Mechanism 10.8 2,000 1 hour later 6.2 2,543 1.27 times increase, measured after natural dehydration for 10 minutes 2 hours later 8.1 2,543 No increase, measured after natural dehydration for 10 minutes 3 hours later 9.6 2,560 1.28 times reduction, measured after natural dehydration for 10 minutes 4 hours later 8.5 2,550 Reduced weight, measured after natural dehydration for 10 minutes

Lukewarm water

Mechanism 20.6 2,000 1 hour later 22.5 2,560 1.28-fold increase, measured after natural dehydration for 10 minutes 2 hours later 22.9 2,560 No increase, measured after natural dehydration for 10 minutes 3 hours later 22.9 2,560 1.28-fold increase, measured after natural dehydration for 10 minutes 4 hours later 21.7 2,550 Reduced weight, measured after natural dehydration for 10 minutes

conclusion
1. When rice is soaked, lukewarm water at 20 ℃ is called 1.28 times the maximum soaking ratio of rice, but the time taken was short, but the temperature of water did not affect soaking.
2. The 250kg of rice soaked once was called 1.28 times, which was optimal for 12 hours using normal tap water.

In the present invention, the drying conditions of the tteokbokki rice cake was subjected to the change experiment as shown below, the drying conditions of the tteokbokki rice cake is dried twice, the first is the humidity of 85%, after 5 hours at 10 ℃, 2 The difference was optimum for 5 hours at 85% humidity and 25 ℃.

division Primary temperature Primary time Secondary temperature Second time Humidity
result Primary
10 ℃ 3 hours 25 ℃ 3 hours 35% Not dry Secondary 10 ℃ 10 hours 25 ℃ 3 hours 35% The outside hardens and the inside is not dry Third 10 ℃ 10 hours 25 ℃ 3 hours 85% Too much drying. Cooking time is longer than 10 minutes Fourth 10 ℃ 5 hours 25 ℃ 5 hours 85% Dry seasoning, 5 minutes cooking

The tteokbokki mochi was tested for acidity (PH) after 6 months at room temperature, but there was no change, and it was maintained in a sterilized state in alcoholic beverages so that there was no growth of mold and yeast, and the tteokbokki was not. The rice cake was cooked for 5 minutes, and the texture of the early stage of manufacturing the soft and soft tteokbokki was maintained.

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Claims (1)

It is called rice soaked in water (bottled water) as a raw material, and the rice soaked in water is first crushed and then secondly pulverized by adding citric acid and salt, steamed in steaming containers, and extruded in a rice cake maker. The mixture was prepared by a second extrusion in a bottle making machine, and citric acid, malic acid, and water were mixed at a weight ratio of 32.4: 19: 48.6 by primary cooling in primary cooling water having a pH of 2.8 to 3.2, and then cooled by the primary sputum cake Is cut to the standard, and the tteokbokki for cutting tteokbokki is cooled by secondary cooling in the secondary cooling water prepared with the primary cooling water, dried, sterilized by dipping in alcohol solution (70% ethanol), and then made into a packaged product. In the case of Takbokki Tteok, which has undergone two cooling processes in cooling water, the Tteokbokki Tteok is first dried at 85% humidity and 10 ° C for 5 hours while the drying process is performed. 5 hours Secondary drying to become a PH of rice cake cake is 3.8 ~ 4.0, the method of processing rice cake rice cake capable of long-term storage in a room temperature, the water content, characterized in that the add a drying step to be 37 ~ 40% is maintained

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