KR101473919B1 - Rice cake having excellent stability and producing method thereof - Google Patents

Abstract

The present invention relates to a starch and sugar mixed processed food having excellent rehydration property and a method for producing the same. A hard and dry starch and sugar mixed processed food produced by mixing liquor with a mixture containing alpha-starch powder and sugar is dipped in cool water, so that the original soft textures of the starch and sugar mixed processed food can be restored in a short time. The starch and sugar mixed processed food according to the present invention is dipped in cool water before being consumed, so that the original soft textures of the starch and sugar mixed processed food can be restored in a short time. Accordingly, the starch and sugar mixed processed food can be appropriately used for a military or leisure emergency meal. Moreover, alpha-grain powder is added in the mixture containing the alpha-starch powder and sugar, so that the taste of grains is added and nutrition is included. Accordingly, the starch and sugar mixed processed food can be also appropriately used for children nutritious cereals.

Description

TECHNICAL FIELD [0001] The present invention relates to starch and saccharide mixed processed foods having excellent stability and an excellent stability and producing method thereof,

The present invention relates to a process for producing starch and saccharin mixed food by immersing hard-dried starch and saccharide mixed processed food prepared by mixing alcohol with starch powder and saccharide mixture in water at room temperature, Which is excellent in restorability, and a process for producing the same.

Koreans eat rice cakes, dumplings, and steamed buns, traditionally processed foods that have been traditionally enriched by using grains and starch alone or in combination. Traditionally processed foods such as these can maintain unique texture such as rice cakes, dumplings and steamed bread for 1 to 2 days from the date of manufacture. However, when stored for 3 days or more on a hot day, the conventional processed foods listed above are damaged, And 2 ~ 3 days on a cold day, the texture of the above-mentioned traditional foods becomes hard and problems such as not being able to taste properly occur.

In order to solve the above-mentioned problems, domestic patents disclose that rice is washed with washing water having pH adjusted with organic acid, ground and then ground, and then molded, hygienically packaged and cooled to 20 캜 or lower However, in order to maintain the inherent physical properties of rice cakes, the rice cakes of the patent document 1 must be packaged and then cooled to 20 ° C or less.

In addition, in Patent Document 2, rice bran extract prepared by pulverizing rice powder, corn starch, stabilizer, tablet, green tea extract or pine needle extract was immersed in water at 20 캜 for 30 hours, And heating and stirring the mixture at 110 to 120 ° C. within 3 to 6 minutes under atmospheric pressure to obtain an internal pressure of 1.2 to 2.0 kg · f / cm 2 And maintaining the same at the same temperature and pressure for 6 to 9 minutes and gradually lowering the temperature and pressure so that the atmospheric pressure is maintained for 5 to 15 minutes; and adding the dextrin, A step of dough-kneading the dough for 3 to 5 minutes each time the dough is added; Mochi forming step; A method of manufacturing a rice cake which maintains flexibility and preservability for a long period of time is known. However, the rice cake of Patent Document 2 is not only complicated in the process of a steaming step for cooking a stirred product, There is a limit to keeping rice cake for several months in the state of having.

Japanese patent of this technical field is characterized in that Patent Document 3 is characterized by mixing the pregelatinized grains and / or the pregelatinized starch and the saccharides in a powder state or in a slurry state, adjusting the water content, and then performing pressure molding There is a problem in that the instant rice cakes can not be restored so as to be suitable for tasting when hot water can not be obtained outdoors because the instant rice cakes can be restored to the hot cakes only by restoring the texture of the rice cakes.

Patent Document 4 discloses a pharmaceutical composition containing xylitol, sorbitol, erythritol, palatinose, lactulose, xylose, mannitol, galactooligosaccharide, Amylase, and a mixture of two or more kinds selected from saccharides such as sucrose, sucrose and the like, and a composition for preventing aging of rice cakes containing β-amylase are added, wherein the rice cakes have a short period of about 3 to 4 days It is possible to maintain a soft texture by the composition for preventing aging. However, there is a problem that it is not ensured that the texture of soft rice cake is maintained even after storage for 4 to 5 months.

Patent Document 1: Korean Patent Registration No. 10-0505786 (registered on Jul. 26, 2005) A method for producing rice cakes which can be preserved for a long time. Patent Document 2: Korean Patent Laid-Open Publication No. 10-2009-0089747 (published on Aug. 24, 2009) A method of producing rice cake maintaining flexibility and preservability. Patent Document 3: Japanese Unexamined Patent Application Publication No. 2009-261298 (published on November 12, 2009) Instant Rice Cake and Manufacturing Method Thereof Patent Document 4: Japanese Unexamined Patent Application Publication No. 9-107900 (published on Apr. 28, 1997) A composition for preventing aging of rice cake, a process for producing rice cake having the same and a process for producing the same.

The present invention relates to a process for producing starch and saccharin mixed food by immersing hard-dried starch and saccharide mixed processed food prepared by mixing alcohol with starch powder and saccharide mixture in water at room temperature, Which is excellent in restorability, and a process for producing the starch and saccharide mixed processed food, which is excellent in stability.

The present invention relates to a cereal application suitable for a nutritional snack of a child as well as an emergency food amount by adding a pregelatinized cereal powder to the mixture of the pregelatinized starch powder and the saccharide to add the inherent taste of the grain and impart the nutritional ingredient The present invention also provides a starch and saccharide mixed processed food excellent in restitution property and a method of producing the same.

The present invention relates to a process for producing a powder mixture (P100) by mixing a powder of α-form and a saccharide to prepare a powder mixture; Mixing the powder mixture and the alcohol to prepare a batter or slurry (P200); A step (P300) of putting the dough or slurry into a molding machine and applying a pressure to form a molded product in a predetermined shape; And a step (P400) of placing the molded product in a drier and heating the molded product to dry the molded product. The present invention also provides a method for producing a starch-and-saccharified mixed food product having excellent restorability.

Another object of the present invention is to provide a processed starch and saccharide mixed processed food having excellent restorative properties, which is produced by the above method.

In the step (P100) of preparing the powder mixture, 30 to 80% by weight of pregelatinized starch powder and 20 to 70% by weight of saccharides are mixed, or 30 to 80% by weight of pregelatinized starch powder, To 20% by weight and saccharides 17 to 60% by weight

The dough or slurry is prepared by mixing 10 to 95 parts by weight of the powder mixture and 5 to 90 parts by weight of the alcohol in step (P200) of preparing the dough or slurry, and drying (P400) Lt; 0 > C for 10 minutes to 24 hours.

The starch and saccharide mixed processed food having excellent restorative properties according to the present invention can be restored to a physical property having a soft texture unique to starch and saccharified mixed food within a short time by immersing it in water at room temperature before tasting, The present invention relates to a method for preparing a cereal product suitable for a nutritional snack of a child by adding a pregelatinized cereal powder to a mixture of the pregelatinized starch powder and saccharides, There is an effect that can be used.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process block diagram showing a process for producing an α-modified starch powder and a saccharide mixed processed food having excellent restorability according to a preferred embodiment of the present invention. FIG.
FIG. 2 is a process block diagram showing a process for producing pregelatinized starch powder, pregelatinized grain powder, and mixed processed foods with excellent stability according to another preferred embodiment of the present invention.
FIG. 3 is a photograph showing a starch and saccharide mixed processed food having excellent restorability according to the present invention. FIG.
FIG. 4 is a photograph of a state in which starch and saccharide mixed processed foods of FIG. 3 are immersed in water at room temperature.
FIG. 5 is a photograph showing the smooth and soft state of the starch and saccharide mixed processed food of FIG. 4;

Hereinafter, preferred embodiments of the present invention will be described in detail. In the detailed description, the construction and operation of the starch and saccharide mixed processed food manufacturing industry can be easily understood by those skilled in the art.

The starch and saccharide mixed processed foods (hereinafter, referred to as 'mixed processed foods') having excellent restorability according to a preferred embodiment of the present invention include a step (P100) of preparing a powder mixture by mixing α-powder and saccharide; Mixing the powder mixture and the alcohol to prepare a batter or slurry (P200); A step (P300) of putting the dough or slurry into a molding machine and applying a pressure to form a molded product in a predetermined shape; And a step (P400) of drying the molded product by placing the molded product in a drier and heating it.

As shown in the photographs shown in FIG. 3, the mixed processed foods prepared through the above process can be stored for a long period of time with a starch and starchy mixed starchy food having a hard dry texture. As shown in the photographs, the starch and saccharide mixed processed foods having a hard dry texture are restored to the soft touch of the starch powder and the grain powder, so as to be flexible as shown in the photographs shown in FIG. 5 , You can feel a soft texture at the time of sampling.

Patent Document 3 discloses that water used in the present invention can be used not only in water having a normal temperature but also in cold water because hot water is used to restore the flexibility of rice cakes, It is suitable for military or leisure emergency food.

Meanwhile, in the step (P100) of preparing the powder mixture, 30 to 80% by weight of the pregelatinized starch powder and 20 to 70% by weight of the saccharide are mixed as shown in FIG. 1, or as shown in FIG. 2 The powder mixture may further contain an α-modified starch powder and a saccharide in addition to the α-starch powder and the α-starch powder in an amount of 30 to 80% by weight, 3 to 20% by weight of the pregelatinized grain powder and 17 to 60% by weight of saccharides are mixed.

In the step (P100) of preparing the powder mixture, when the amount of the starch powder to be mixed is less than the limited amount as described above, the gel-forming ability of the mixed processed food, If the amount of the starch powder exceeds the defined amount, the relatively less sugar is mixed to lower the flexibility restoring force of the mixed processed food or the grain powder is mixed to a small extent There is a fear that the taste and flavor of the processed food may deteriorate.

In addition, when the amount of the saccharide is less than the limited amount described above, the starch powder or the grain powder may be relatively mixed to reduce the flexibility restoring force of the mixed processed food. If the saccharide exceeds the limited amount, There is a fear that the taste and flavor of the mixed processed food may be lowered due to relatively little mixing of the starch powder or the grain powder or the like.

When the amount of the cereal powder added is less than the limited amount, the taste and flavor of the cereal is not added to the mixed processed food, and there is a fear that the children may avoid the tasting. If the amount exceeds the limited amount, The amount of the powder and the saccharide to be mixed is reduced, and the flexibility and texture of the mixed processed food may be lowered.

The starch powder and the grain powder used in the present invention are each an? Powder, and the size of the powder particles is preferably 10 to 500 mesh. When the size of the powder particles is smaller than the above-defined particle size, there is a fear that the cost due to particle grinding increases and the flexibility restoring force of the properties of the mixed processed food due to the entanglement of the particles is lowered. When the particle size exceeds the limited particle size, the flexibility resilience of the mixed processed food is good, but the size of the granule is large, and there is a risk of showing a lustrous texture in the mouth at the time of sampling.

The α-form powder used in the present invention is prepared by α-starching starch or grain and then pulverizing. In the present invention, the process for alpha starch and cereal is performed by using a drum dryer at a temperature of 110 to 250 ° C for an instant and then pulverizing, or a single or two extruder (Single or Two Extruder ) At a die temperature of 100 to 200 DEG C and then pulverized to prepare a powder. If the process conditions for alpha processing are below the process conditions defined above, the starch and cereals may not be sufficiently alpha, and if the process conditions defined above are exceeded, the molecular structure Is physically broken and the polymer material becomes low molecular weight, and there is a fear that the resilience and texture of the flexible material are lowered.

The pulverizer used in the present invention may be a pin mill or the like as a conventional pulverizer.

The starch used in the present invention acts to impart properties such as gel-forming ability, thickening property and adhesiveness, and is used in a variety of food products such as tapioca starch, corn starch, waxy corn starch, potato starch, sweet potato starch, starch, buckwheat starch, And one or more selected from the group consisting of starch.

As for the characteristics of the above-mentioned starches, tapioca starch is a starch made from cassava roots, which strengthens the soft and chewy texture. The corn starch has good stability and adhesion, and the corn starch has a starch initiation temperature It has low and high viscosity and exhibits excellent pilling property. Therefore, it can be used alternatively or in combination with glutinous rice field such as fine grains and flour. When sweet potato starch is sweetened, properties such as viscosity, water retention and transparency are improved, and sweet potato starch has viscosity characteristics It is lower than potato starch but higher than cereal starch. Stability of starch viscosity is lower than that of cereal starch but more stable than potato starch. Starch has stable viscosity and high transparency. Buckwheat starch is a component of lysine and tryptophan It is nutritious food because it has a lot of content. Rice starch is the smallest among the starch average size and produces very fine texture at the first thickening stage. The starch of wheat starch has a high quality of amylose content due to the high quality of the amylose content. .

Also, the saccharide used in the present invention acts to improve the resilience of flexibility by the action of a mixed processed food with water when it is put into water, and it can be used in the form of glucose, lactose, fructose, sugar, trehalose, powdered honey, One or more selected from the group consisting of xylitol, mannitol, sorbitol, erythritol, and galactooligosaccharide, which are alcohol, is selected and used.

Glucose is widely contained in fruits, honey and vegetables in a small amount, and most of the commercially available crystalline glucose is prepared by hydrolyzing corn starch. Lactose is contained in the milk of all animals. Galactose and glucose are combined to form lactose. Fructose is widely distributed in plants along with glucose. Powdered honey is made by pulverizing honey. Honey is made up of 20% water and 80% carbohydrate. Most of them are glucose and fructose. Honey is in a liquid state, but because it contains a large amount of fructose, it absorbs moisture in the air and dissolves itself. In the case of high glucose, it also forms crystals. Sugar is made from raw sugar obtained by heating, precipitation and centrifugation of squeezed juice by squeezing sugar cane and sugar beet with high sugar content or sugar content. The brown sugar and the yellow sugar are produced by refining the raw sugar with little or no purification. And trehalous (trehalous) is widely found in nature such as plants and microorganisms, as well as protection against drying and freezing of food, as well as anti-aging starch. It is known that it has various excellent functions such as prevention of fatty acid corrosion, stabilization of food texture, improvement of taste and flavor. Powdered alcohol is powdered by evaporating water by partial dehydration in short time by adding dextrin to alcohol, suppressing degeneration of starch, inhibiting denaturation of protein, suppressing decomposition of lipid, etc. And sugar alcohols are xylitol, mannitol, sorbitol, erythritol, and galacto-oligosaccharides as non-cyclic linear polyhydric alcohols.

The grains used in the present invention are added to the mixed processed foods to add flavor inherent to the grains and serve to impart nutritional components, and one or more kinds selected from the group consisting of rice, glutinous rice, buckwheat and soybean .

On the other hand, the starches, grains or saccharides used in the present invention are not necessarily limited to those listed above, and may be appropriately adjusted according to the needs of the manufacturer or the demand of the consumer.

In step P200 of producing dough or slurry, it is preferable that 10 to 95 parts by weight of the powder mixture and 5 to 90 parts by weight of the powder are mixed in the dough or slurry.

It is preferable that the alcohol used in the present invention has an alcohol purity of 40% by weight. When the mixing amount of the alcohol in the batter or slurry is less than the limited mixing amount, the mixing amount of the alcohol is small, If the amount exceeds the limited amount described above, the flexibility restoration force of the mixed processed food is too large, which may be inconvenient for tasting.

In the present invention, when the alcohol purity of the alcohol is diluted, it is preferable to use the mixed amount of the alcohol in consideration of the alcohol purity of the diluted alcohol.

Also, in the step of drying the molded article (P400), the drying is preferably carried out at a temperature of 10 to 90 DEG C for 10 minutes to 24 hours. If the drying conditions are less than the drying conditions defined above, there is a possibility that the molded product of the mixed processed food may not be dried properly, and if the drying conditions are limited, the appearance of the mixed processed food product is broken There is a possibility of occurrence.

As described above, the molded article according to the present invention is capable of drying at 90 ° C as well as cold air drying at 10 ° C.

The mixed processed food prepared through the process steps described above can be stored for a long period of time because it is in a hard and dry state and it is possible to restore the flexibility of the mixed processed food even if it is immersed in water at a normal temperature for a while. It is characterized by excellent restoration of unique texture.

Hereinafter, a method for producing a starch and saccharide mixed processed food having excellent restorability according to the present invention will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples.

1. Manufacture of mixed processed foods

(Example 1)

A powder mixture was prepared by mixing 80 wt% of α-corn starch powder, 5 wt% of sugar, 5 wt% of lactose, and 10 wt% of glucose.

A slurry prepared by mixing 10 parts by weight of the powder mixture and 90 parts by weight of a flask was put in a mold to prepare a rectangular parallelepiped shaped article as shown in the photograph shown in FIG. 3, and then the mixture was placed in a drier for 10 minutes Dried to prepare a hard-dry mixed processed food.

The α-corn starch powder was instantly heated at 110 ° C. using a drum dryer, pulverized using a pin mill, and then selected to have a particle size of 500 mesh.

(Example 2)

A powder mixture was prepared by mixing 30 wt% of the potato starch powder, 40 wt% of glucose, 20 wt% of lactose, and 10 wt% of powdered honey.

And 95 parts by weight of the powder mixture and 5 parts by weight of the alcohol The dough was put into a mold, and a rectangular parallelepiped shaped article as shown in the photographs shown in Fig. 3 was prepared. The molded article was then placed in a drier and dried at a temperature of 10 캜 for 24 hours to prepare a hard dried mixed processed food.

The pre-fired potato starch powder was instantly heated to 250 ° C using a drum dryer, pulverized using a pin mill, and then selected to have a powder particle size of 10 mesh.

(Example 3)

A powder mixture was prepared by mixing 80 wt% of α-sweet potato starch powder, 3 wt% of glutinous rice, 7 wt% of mannitol, and 10 wt% of glucose.

A slurry prepared by mixing 10 parts by weight of the powder mixture and 90 parts by weight of a flask was put in a mold to prepare a rectangular parallelepiped shaped article as shown in the photograph shown in FIG. 3, and then the mixture was placed in a drier for 10 minutes Dried to prepare a hard-dry mixed processed food.

The α-sweet potato starch powder was instantly heated to 110 ° C. using a drum dryer, pulverized using a pin mill, and then selected to have a particle size of 500 mesh.

(Example 4)

A powder mixture was prepared by mixing 30 wt% of α-Sulfo-starch powder, 20 wt% of rice, 10 wt% of sugar, 20 wt% of sorbitol and 20 wt% of fructose.

Then, the dough prepared by mixing 95 parts by weight of the powder mixture and 5 parts by weight of the alcohol was put into a mold, and a rectangular parallelepiped shaped article as shown in the photograph shown in FIG. 3 was prepared. The kneaded mixture was placed in a dryer and heated at a temperature of 10 ° C for 24 hours Dried to prepare a hard-dry mixed processed food.

The α-phasma starch powder was instantly heated at 250 ° C. using a drum dryer, pulverized using a pin mill, and then selected to have a powder particle size of 10 mesh.

(Comparative Example 1)

A powder mixture was prepared by mixing 80 wt% of α-corn starch powder, 5 wt% of sugar, 5 wt% of lactose, and 10 wt% of glucose.

Using the slurry prepared by mixing 10 parts by weight of the powder mixture and 90 parts by weight of water, a hard-dried mixed processed food having a rectangular parallelepiped shape as shown in the photograph shown in FIG. 3 was prepared by the same method as in Example 1 Respectively.

The pregelatinized corn starch powder used was the powder prepared in the same manner as in Example 1 above.

(Comparative Example 2)

A powder mixture was prepared by mixing 30 wt% of the potato starch powder, 40 wt% of glucose, 20 wt% of lactose, and 10 wt% of powdered honey.

Using the dough prepared by mixing 80 parts by weight of the powder mixture and 20 parts by weight of water, a hard-dried mixed processed food having a rectangular parallelepiped shape as shown in the photograph shown in FIG. 3 was prepared by the same method as in Example 2 Respectively.

The powder obtained by the same method as in Example 2 was used for the alpha -attract powdery powder.

2. Evaluation of mixed processed foods

The four mixed processed foods of Examples 1 to 4 and Comparative Examples 1 and 2 prepared by the above method 1 were sampled and left for one month at room temperature. The appearance, flexibility, texture at the time of sampling and digestion feeling (Feel of speed) was evaluated by sensory test.

The results of the evaluation of the sensory evaluation for the appearance, the flexibility, the texture and the feeling of burden of the stomach after the tasting (digestion feeling) Respectively.

division Example Comparative Example One 2 3 4 One 2 Exterior 10 10 10 10 10 10 flexibility 10 10 10 10 4 4 Texture 10 10 10 10 5 5 Post-tasting
Burden (feeling of digestion) 10 10 10 10 4 4 * Assessment Methods
- Appearance: Visually evaluate the appearance of mixed processed food.
- Flexibility: The mixed processed food was immersed in water at room temperature for 2 seconds, and then the state was observed by taking out the milk using the milk as shown in the photograph shown in FIG. 5
- Texture: Evaluate the feel of mixed processed food by chewing mixed processed food.
- Digestive sensation: Evaluate the degree of pressure felt in the stomach after sampling mixed foods
* Score calculation
The scores obtained by averaging the sum of 20 sensory scores were rounded off to the nearest decimal point.
* Evaluation standard
Very good (10 points), slightly good (8 points), average (5 points), slightly poor (3 points), very bad (1 point)

According to the contents of the above Table 1, the mixed processed foods of Examples 1 to 4 and Comparative Examples 1 and 2 all had the same sensory evaluation results as those of the external appearance. However, the sensory evaluations of flexibility, texture and feeling of burden The sensory evaluation results showed that the mixed processed foods of Examples 1 to 4 were superior to the mixed processed foods of Comparative Examples 1 and 2.

That is, in the mixed processed foods of Examples 1 to 4 and the mixed processed foods of Comparative Examples 1 and 2, there was no particular difference in the appearance of the mixed processed foods, but the mixed processed foods of Examples 1 to 4 were mixed with water at room temperature for 2 seconds The original flexibility and unique texture characteristics of starch and grains were restored immediately after immersion, but the mixed processed foods of Comparative Examples 1 and 2 were immersed in water at room temperature for 2 seconds, Not only felt but also felt a sense of burden on the belly (feeling of digestion).

For reference, in the case of Comparative Examples 1 and 2, flexibility was slightly worse (4 points) in the result of evaluating the flexibility after immersing in water at room temperature for 1 minute.

Although the above-described starch and saccharide mixed processed food and the preparation method thereof having excellent stability according to the preferred embodiment of the present invention have been described, the present invention is merely illustrative and not limitative of the present invention. It will be understood by those skilled in the art that changes and modifications may be made.

Claims (5)

a step (P100) of preparing a powder mixture by mixing the pregelatinized powder and the saccharide;
Mixing the powder mixture and the alcohol to prepare a batter or slurry (P200);
A step (P300) of putting the dough or slurry into a molding machine and applying a pressure to form a molded product in a predetermined shape; And
(P400) drying the molded product at a temperature of 10 to 90 DEG C for 10 minutes to 24 hours by heating the molded product in a drier,
In the step (P100) of preparing the powder mixture, 30 to 80% by weight of pregelatinized starch powder and 20 to 70% by weight of saccharides are mixed, or 30 to 80% by weight of pregelatinized starch powder, To 20% by weight and saccharides 17 to 60% by weight,
In the step (P200) of producing the dough or slurry, 10 to 95 parts by weight of the powder mixture and 5 to 90 parts by weight of the alcohol are mixed in the dough or slurry,
The pregelatinized starch powder and the pregelatinized grain powder are heated at a temperature of 110 to 250 ° C. by using a drum dryer and then pulverized or pulverized using a single extruder or a single or two extruder Characterized in that the starch and saccharide mixed processed food having excellent stability is pulverized after being pelletized at a die temperature of 100 to 200 占 폚.
delete delete delete A starch and saccharide mixed processed food having excellent restorative properties, which is produced by the method of claim 1.

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