KR101499764B1 - Coating Composition of Rice Cake - Google Patents
Coating Composition of Rice Cake Download PDFInfo
- Publication number
- KR101499764B1 KR101499764B1 KR1020120097061A KR20120097061A KR101499764B1 KR 101499764 B1 KR101499764 B1 KR 101499764B1 KR 1020120097061 A KR1020120097061 A KR 1020120097061A KR 20120097061 A KR20120097061 A KR 20120097061A KR 101499764 B1 KR101499764 B1 KR 101499764B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice cake
- weight
- fatty acid
- acid ester
- coating
- Prior art date
Links
- 239000008199 coating composition Substances 0.000 title abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 18
- 239000000194 fatty acid Substances 0.000 claims description 18
- 229930195729 fatty acid Natural products 0.000 claims description 18
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 238000004904 shortening Methods 0.000 claims description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 235000011187 glycerol Nutrition 0.000 claims description 8
- 239000000787 lecithin Substances 0.000 claims description 8
- 235000010445 lecithin Nutrition 0.000 claims description 8
- 229940067606 lecithin Drugs 0.000 claims description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 7
- 239000002540 palm oil Substances 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- 229960004793 sucrose Drugs 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 239000004386 Erythritol Substances 0.000 claims description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- HUTIVPWAVQGKQA-UHFFFAOYSA-N calcium;octadecyl 2-hydroxypropanoate Chemical compound [Ca].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O HUTIVPWAVQGKQA-UHFFFAOYSA-N 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 229940009714 erythritol Drugs 0.000 claims description 2
- 239000000905 isomalt Substances 0.000 claims description 2
- 235000010439 isomalt Nutrition 0.000 claims description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 229960002920 sorbitol Drugs 0.000 claims description 2
- 235000010356 sorbitol Nutrition 0.000 claims description 2
- 239000008347 soybean phospholipid Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 66
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 66
- 235000009566 rice Nutrition 0.000 abstract description 66
- 235000019640 taste Nutrition 0.000 abstract description 25
- 239000011248 coating agent Substances 0.000 abstract description 22
- 238000000576 coating method Methods 0.000 abstract description 22
- 244000299461 Theobroma cacao Species 0.000 abstract description 15
- 238000002844 melting Methods 0.000 abstract description 7
- 230000008018 melting Effects 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000009470 Theobroma cacao Nutrition 0.000 abstract description 5
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 235000019219 chocolate Nutrition 0.000 description 10
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000005481 NMR spectroscopy Methods 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000003313 weakening effect Effects 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 떡 코팅 조성물에 관한 것으로서, 보다 구체적으로는 코코아와 유제품 성분을 제외하고, 식용유지류, 당류 및 유화제를 포함하는 떡 코팅용 조성물에 관한 것이다. 본 발명에 따른 떡 코팅용 조성물로 가루를 묻힌 떡을 코팅함으로서 양산 시 발생하는 문제와 소비자의 취식성 및 편리성의 문제를 해결함과 동시에, 전통 떡 고유의 맛과 외관을 최대한 살려 줄 수 있으며, 녹는점을 조절하여 섭취 이물감을 개선하였다.The present invention relates to a rice cake coating composition, and more particularly to a composition for rice cake coating, including an oil cake, a saccharide and an emulsifier, except for the components of cocoa and dairy products. By coating the rice cake coated with the rice cake coating composition according to the present invention, it is possible to solve the problem of mass production, the problem of the user's taste and ease of use, and to maximize the taste and appearance of the traditional rice cake, The melting point was controlled to improve the intake foreign body sensation.
Description
본 발명은 떡 코팅 조성물에 관한 것으로서, 보다 구체적으로는 코코아와 유제품 성분을 제외하고, 식용유지류, 당류 및 유화제를 포함하는 떡 코팅용 조성물에 관한 것이다.The present invention relates to a rice cake coating composition, and more particularly to a composition for rice cake coating, including an oil cake, a saccharide and an emulsifier, except for the components of cocoa and dairy products.
우리나라의 고유한 떡은 백설기, 시루떡, 증편, 송편, 인절미, 찹쌀떡 등 다양한 떡이 있으나 최근에 떡 문화가 발달되면서 더욱 다양하게 개발되고 있다. 백설기는 쌀가루를 시루에 넣어 밑에서 증기를 올려 익힌 가장 단순한 떡이고 여기에 팥고물, 호박고지 등 다양한 고명을 층층이 삽입하여 맛을 내지만 기본적으로 멥쌀을 사용하므로 수일 내에 노화가 진행되어 먹기 불편하게 된다. 증편은 발효떡으로 빵과 같이 기포를 이용하여 스펀지 조직을 만드는 떡으로 식감과 발효취를 살린 떡이다. 송편은 멥쌀을 사용하고 팥, 강낭콩, 콩, 깨, 송화 가루 등을 이용하여 고물을 만들어 속에 충전하여 다양한 맛의 변화를 주어 증기로 찌고 솔잎을 깔고 덮어 보존성을 높인 명절이나 의식에 주로 먹는 떡이다. 인절미는 찹쌀을 사용하여 증기로 찐 다음 떡메로 으깨어 성형한 다음 콩고물 등을 묻혀 달라붙지 않게 만든다. 찹쌀떡은 인절미와 같은 방법으로 떡을 만들어 속에 팥 앙금 등을 넣어 만들고 달라붙지 않게 전분이나 빵가루 등을 묻힌다.There are various rice cakes such as Baekseolgi, Seiruk, Jeonbyeon, Songpyeon, Ingeumi, Daejak Rice Cake which are unique in Korea, but they are being developed more variously as the rice cake culture is developed recently. Baekseekgi is the simplest rice cake which is made by putting rice flour into a siru and steamed from the bottom. It uses a variety of famous names such as bean paste, pumpkin papaya, etc., and tastes it. However, since it basically uses rice, it ages within a few days and becomes uncomfortable to eat. Jeongbyeon is a rice cake made of fermented rice cake, like bread, which makes sponge tissue using bubbles. Songpyeong uses rice, rice, beans, beans, sesame, sesame powder, etc. to make and make a crockery. It is used to cook a variety of tastes and steam it, cover it with pine needles, . It is made from glutinous rice, steamed with steam, then crushed with kjomma, molded into congee, etc. Rice cake is made by making the rice cake in the same way as the inflorescence, and puts the red bean dip in the inside and puts the starch and the bread crumbs to prevent sticking.
상기의 전통 떡들은 전부 보존성에 문제가 있어 제조 후 수일 내에 섭취하여야 한다. 보통 하루 정도 지나면 전분의 노화에 의해 딱딱해 지고, 수 일 내에 미생물에 의한 변질로 먹지 못하게 된다.All of the traditional rice cakes described above have a problem in preservability and should be ingested within a few days after manufacture. It usually becomes hard by the aging of starch after a day, and it can not eat by microorganism change within a few days.
전통 떡의 또 다른 문제점은 취식성과 편리성에 있다. 특히 찹쌀을 주제로 한 떡은 부착성이 강해 떡 그대로는 취급하기가 어려워 콩이나 팥고물 또는 전분을 표면에 묻혀 제조한다. 그러나 이러한 고물이나 가루로 인하여 대량 생산 시 공정상 어려운 점이 많을 뿐 아니라, 취식할 때 손에 가루를 묻히고 바닥에 흘리기 쉬우므로, 먹기에도 불편한 점이 많아 다수의 소비자들은 사용을 기피하게 된다. 대량 생산 시 공정의 어려움으로서는 성형 시 가루가 날려 작업환경이 오염되는 점, 가루를 털 때 이물질이 오염되기 쉬운 점, 냉각 시 바람에 날려 열교환기의 성능을 저하시키는 점, 자동포장 시에도 포장기의 작동을 멈추게 하는 점, 포장 후에도 포장지 등에 퍼져 상품가치를 떨어뜨리는 점 등 수많은 문제가 있다.Another problem of the traditional rice cake is the convenience and convenience. Particularly, rice cake with glutinous rice theme is strong because it is sticky, so it is difficult to handle it as rice cake, so soybean or bean paste or starch is buried on the surface. However, due to the difficulties in mass production due to such horses and flour, many people have difficulties in eating, and many consumers are hesitant to use it because it is easy to shed on the floor and buried in the hands when they eat. The difficulty in mass production is due to the contamination of the working environment by blowing powder during molding, the contamination of foreign matter when the powder is fired, the deterioration of the performance of the heat exchanger by blowing wind during cooling, There are many problems such as stopping the operation, spreading the product even after packaging, and dropping the product value.
한편, 한국등록특허 제10-021358호에 의하면, 이와 같은 문제를 해결하기 위해 보존성이 떨어지는 팥 앙금을 대체하는 충전물로 기름을 기제로 한 크림을 사용하였고, 떡 자체의 보존성을 높이기 위하여 당도를 높이고 주정을 사용하여 곰팡이의 발생을 억제하였으며, 고온 고압에서 장시간 전분을 호화시켜 노화를 5개월 이상 획기적으로 지연시켰다. 또한 떡의 부착성을 없애고 외관을 깨끗하게 하기 위하여 외피에 초콜릿을 코팅하였다. 이런 보존성 연구 및 맛과 공정 개발을 통하여 떡을 즉석 식품 개념에서 장기 유통 가능한 상품으로 진화시켰다. 또한, 초콜릿을 사용하여 외피를 도포함으로써, 가루가 날려 생기는 문제점을 해결하였을 뿐 아니라, 부수적으로 떡의 모양을 변형시키지 않고 잡아 줄 수 있으며, 초콜릿 맛이 추가 되어 전통 떡에서 맛 볼 수 없는 새로운 맛을 낼 수 있다는 장점이 있다. On the other hand, according to Korean Patent No. 10-021358, in order to solve such a problem, an oil-based cream is used as a filler substituting for low-preservability bean jam, and the sugar content of the rice cake itself is increased The use of alcohol was inhibited the generation of fungi, and delayed aging for 5 months or longer by aging starch for a long time at high temperature and high pressure. In addition, chocolate was coated on the outer skin to remove the stickiness of the rice cake and to clean the appearance. Through this conservation study and the development of taste and process, the rice cake has evolved from instant food concept to long-term distributable product. In addition, by coating the outer surface with chocolate, the problem of powder being blown is solved. In addition, the shape of the rice cake can be held incidentally, and the chocolate taste can be added, It is advantageous to be able to pay.
한편, 초콜릿 맛은 초콜릿 원료인 코코아 고유의 맛과 우유로부터 유래한 구수한 친유성의 맛, 설탕의 단맛이 주를 이루고 있으며, 그 맛과 향이 독특하고 다른 맛보다 강하게 느껴지기 때문에, 너트류와 같은 친유성의 맛은 상승시키는 반면, 대부분의 친수성의 맛을 억제하게 된다. 그런데 대부분의 전통 떡은 친수성의 맛으로서 코코아와 우유의 맛은 떡의 고유한 맛을 약화시키는 문제가 있다.On the other hand, the taste of chocolate is mainly composed of the taste of cocoa which is a raw material of chocolate, the taste of oily lipophilic taste derived from milk and the sweetness of sugar, and its taste and flavor are unique and stronger than other tastes. While increasing the taste of the oil, while suppressing the taste of most hydrophilic. However, most traditional rice cakes have a hydrophilic taste, and the taste of cocoa and milk has a problem of weakening the inherent taste of rice cakes.
또한, 기름을 주재료로 한 크림을 충전한 떡에서는 초콜릿이 전체적인 맛의 조화와 상승을 가져 오지만, 전통적인 단팥앙금이 들어간 떡에서는 팥의 맛을 억제하여 맛의 조화가 깨어지는 단점이 있다.In addition, in the rice cakes filled with cream based on oil, the chocolate brings harmony and rise in the overall taste, but there is a disadvantage in that the taste of red beans tends to be broken in the rice cakes containing the traditional sweet bean jam.
최근 떡의 충전물로서 장기간 보존이 가능하고 떡과 수분 이동이 일어나지 않는 팥 앙금이 개발되어, 전통 단팥앙금의 떡을 상품화 하여 장기 유통할 수 있게 됨에 따라, 공정상의 문제를 해결함과 동시에 단팥앙금의 맛은 물론 다른 떡 충전물의 맛을 해치지 않는 떡 코팅물의 개발이 필요하게 되었다.Recently, as a filling material of rice cakes, bean paste has been developed which can be preserved for a long time and does not cause transfer of rice cakes and moisture. As a result, the rice cake of the traditional sweet bean jam is commercialized and can be circulated for a long time, It is necessary to develop a rice cake coating which does not harm the taste of the other rice cakes as well as the flavor.
이에, 본 발명은 초콜릿 코팅 중 코코아 성분과 유제품 성분을 빼고, 설탕과 식용 기름으로 초콜릿과 같은 물성을 갖는 떡 코팅용 조성물을 제공하는 데 그 목적이 있다.Accordingly, it is an object of the present invention to provide a composition for coating a rice cake having a physical property such as chocolate with sugar and edible oil, excluding a cocoa component and a milk product component in a chocolate coating.
본 발명은 가루를 묻힌 떡의 양산 시 발생하는 문제와 취식성, 편리성의 문제를 해결함과 동시에 전통 떡 고유의 맛을 해치지 않는 떡 코팅 조성물을 제공하는데 그 목적이 있다.It is an object of the present invention to provide a rice cake coating composition that solves the problem of mass production of powdered rice cakes, the problem of gratification and convenience, and does not detract from the inherent taste of traditional rice cakes.
이를 위하여, 본 발명에 따른 떡 코팅용 조성물은 총 중량에 대하여 식용유지류 34 ~ 65 중량%, 당류 34 ~ 65 중량% 및 유화제 0.2 ~ 1.0 중량%를 포함하여 이루어진다.To this end, the rice cake coating composition according to the present invention comprises 34 to 65% by weight of cooking oil, 34 to 65% by weight of saccharides and 0.2 to 1.0% by weight of an emulsifier based on the total weight.
본 발명에 따른 떡 코팅용 조성물로 가루를 묻힌 떡을 코팅함으로서 대량생산 시 가루가 날려 발생하는 문제점이 해결되어 냉각 포장까지 양산 가능하게 되며, 떡 표면을 고정시켜 주어 떡 모양의 변형을 막을 수 있기 때문에 상품가치를 높여줄 뿐만 아니라, 소비자가 취식할 때 가루가 손에 묻거나 흘리는 불편을 해결하여 준다. By coating the rice cake with the rice cake coating composition according to the present invention, the problem that the powder is blown away in the mass production can be solved, so that it can be mass-produced to the cooling package and the deformation of the rice cake can be prevented by fixing the rice cake surface This not only raises the value of the product, but also resolves the inconvenience that the powder gets buried in the hand when it is consumed by the consumer.
또한, 본 발명에 따른 떡 코팅용 조성물은 떡이 가지는 고유한 맛의 변화를 최소화하며, 흰색의 코팅물로서 원래 떡의 색과 외관을 최대한 살려줄 수 있다. In addition, the composition for coating the rice cake according to the present invention minimizes a change in the inherent taste of the rice cake, and can maximize the color and appearance of the rice cake as a white coating.
또한, 본 발명에 따른 떡 코팅용 조성물의 지방 함량과 엔로버의 풍량을 조절함으로써 녹는점을 조절하여 섭취 이물감을 개선하였으며, 필요에 따라 떡 코팅물의 두께를 조절할 수 있다.In addition, by controlling the fat content of the rice cake coating composition and the air volume of the enrover according to the present invention, the melting point can be controlled to improve the foreign body sensation, and the thickness of the rice cake coating can be adjusted if necessary.
도 1은 본 발명에 따른 실시예에 따른 코팅용 조성물의 고체지함량(SFC, solid fat content)을 나타낸 그래프이다.1 is a graph showing solid fat content (SFC) of a coating composition according to an embodiment of the present invention.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 떡 코팅용 조성물에 관한 것이다.The present invention relates to a composition for coating a rice cake.
본 발명의 떡 코팅용 조성물은 총 중량에 대하여 식용유지류 34 ~ 65 중량%, 당류 34 ~ 65 중량% 및 유화제 0.2 ~ 1.0 중량%를 포함하여 구성된다.The composition for coating the rice cake of the present invention comprises 34 to 65% by weight of cooking oil, 34 to 65% by weight of saccharides and 0.2 to 1.0% by weight of an emulsifier based on the total weight.
바람직하게 본 발명의 떡 코팅용 조성물은 총 중량에 대하여 식용유지류 46.5 ~ 52.5 중량%, 당류 46.5 ~ 52.5 중량% 및 유화제 0.2 ~ 1.0 중량%를 포함하여 구성될 수 있다.Preferably, the composition for coating the rice cake of the present invention may comprise 46.5 to 52.5% by weight of vegetable oils, 46.5 to 52.5% by weight of saccharides and 0.2 to 1.0% by weight of an emulsifier based on the total weight.
본 발명에서 상기 식용유지류는 쇼트닝, 정제가공유지 또는 팜유를 혼합하여 사용할 수 있으며, 혼합 비율에 따라 녹는점을 조절할 수 있다. 본 발명의 떡 코팅용 조성물은 쇼트닝 또는 정제가공유지와 팜유를 90 ~ 95 : 10 ~ 5 중량비로 혼합하는 것이 좋다.In the present invention, the edible oil feed can be used by mixing shortening, refined oil or palm oil, and the melting point can be controlled according to the mixing ratio. In the composition for coating the rice cake of the present invention, it is preferable to mix the shortening or refined processed oil and palm oil at a ratio of 90 to 95: 10 to 5 by weight.
본 발명에서 상기 당류는 액상 또는 분말상의 설탕(sucrose), 솔비톨(sorbitol), 말티톨(maltitol), 자일리톨(xylitol), 에리스리톨(erythritol), 이소말트(isomalt) 또는 기타 당알콜류를 모두 사용할 수 있으며, 본 발명의 코팅물을 흰색으로 제조하기 위해서 백설탕을 사용하는 것이 바람직하다.In the present invention, the saccharide may be any of sucrose, sorbitol, maltitol, xylitol, erythritol, isomalt or other sugar alcohols in liquid or powder form, It is preferred to use white sugar to make the coating of the present invention white.
본 발명에서 상기 유화제는 레시틴, 글리세린지방산에스테르, 자당지방산에스테르, 소르비탄지방산에스테르, 슈크로오스지방산에스테르, 폴리글리세린지방산에스테르, 프로필렌글리콜지방산에스테르, 대두인지질 또는 스테아릴젖산칼슘 등을 사용할 수 있다. 본 발명에서는 레시틴과 글리세린지방산에스테르를 2 : 1 중량비로 혼합한 것을 사용하는 것이 바람직하다.In the present invention, the emulsifier may be selected from lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid or calcium stearyl lactate. In the present invention, it is preferable to use a mixture of lecithin and glycerin fatty acid ester in a weight ratio of 2: 1.
본 발명의 떡 코팅용 조성물은 녹는점이 38.0 ~ 40.0℃ 범위로 조절되는 것을 특징으로 한다.
The composition for coating the rice cake of the present invention is characterized in that its melting point is controlled within the range of 38.0 to 40.0 ° C.
이하, 실시예에 의하여 본 발명을 더욱 상세히 설명하고자 한다.Hereinafter, the present invention will be described in more detail with reference to Examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. will be.
실시예Example 1 One
쇼트닝 46.50 중량%, 팜유 2.50 중량%, 백설탕 49.55 중량%, 레시틴 0.30 중량% 및 글리세린지방산에스테르 0.15 중량%를 혼합한 초콜릿 대용지를 35 ~ 50℃에서 혼합하고, 정련기에서 30 ㎛ 이하의 입자로 분쇄한 후, 45 ~ 70℃에서 콘칭(conching)하여 수분과 이취를 증발시킴으로써 지방함량이 34 ~ 65 중량%가 되는 코팅용 조성물을 제조하였다. 이 코팅용 조성물을 상온에서 냉각하고, 전분을 제거한 떡에 엔로빙(enrobing)하여 적당한 두께로 코팅한 후, 5~15℃에서 냉각하여 떡의 고유한 맛이 잘 유지되는 떡을 제조하였다.
A chocolate substitute mixed with 46.50% by weight of shortening, 2.50% by weight of palm oil, 49.55% by weight of white sugar, 0.30% by weight of lecithin and 0.15% by weight of glycerin fatty acid ester was mixed at 35 to 50 캜 and pulverized , And the mixture was conching at 45 to 70 ° C to evaporate water and offensive odor to prepare a coating composition having a fat content of 34 to 65% by weight. The composition for coating was cooled at room temperature, enrobed on starch-removed rice cakes, coated to an appropriate thickness, and cooled at 5 to 15 ° C to prepare a rice cake in which the unique taste of rice cakes was well maintained.
실시예Example 2 2
쇼트닝 45.00 중량%, 팜유 5.00 중량%, 백설탕 49.55 중량%, 레시틴 0.30 중량% 및 글리세린지방산에스테르 0.15 중량%를 혼합한 초콜릿 대용지를 35 ~ 50℃에서 혼합하고, 정련기에서 30 ㎛ 이하의 입자로 분쇄한 후, 45 ~ 70℃에서 콘칭(conching)하여 수분과 이취를 증발시킴으로써 지방함량이 34 ~ 65 중량%가 되는 코팅용 조성물을 제조한다. 이 코팅용 조성물을 상온에서 냉각하고, 전분을 제거한 떡에 엔로빙(enrobing)하여 적당한 두께로 코팅한 후, 5~15℃에서 냉각하여 떡의 고유한 맛이 잘 유지되는 떡을 제조하였다.
The chocolate substitute mixed with 45.00% by weight of shortening, 5.00% by weight of palm oil, 49.55% by weight of white sugar, 0.30% by weight of lecithin and 0.15% by weight of glycerin fatty acid ester was mixed at 35 to 50 캜 and pulverized , And the mixture is conching at 45 to 70 ° C to evaporate water and odor, thereby preparing a coating composition having a fat content of 34 to 65% by weight. The composition for coating was cooled at room temperature, enrobed on starch-removed rice cakes, coated to an appropriate thickness, and cooled at 5 to 15 ° C to prepare a rice cake in which the unique taste of rice cakes was well maintained.
비교예Comparative Example
쇼트닝 50.00 중량%, 백설탕 49.55 중량%, 레시틴 0.30 중량% 및 글리세린지방산에스테르 0.15 중량%를 상기 실시예와 같은 방법으로 혼합하여 코팅용 조성물을 제조한다. 이 코팅용 조성물을 상온에서 냉각하고, 전분을 제거한 떡에 엔로빙(enrobing)하여 적당한 두께로 코팅한 후, 5~15℃에서 냉각하여 떡의 고유한 맛이 잘 유지되는 떡을 제조하였다.
50.00% by weight of shortening, 49.55% by weight of white sugar, 0.30% by weight of lecithin and 0.15% by weight of glycerin fatty acid ester were mixed to prepare a coating composition. The composition for coating was cooled at room temperature, enrobed on starch-removed rice cakes, coated to an appropriate thickness, and cooled at 5 to 15 ° C to prepare a rice cake in which the unique taste of rice cakes was well maintained.
실험예Experimental Example
상기 실시예와 비교예에서 제조한 코팅용 조성물을 핵자기공명측정기(NMR, nuclear magnetic resonance)를 이용하여 고체지함량(SFC, solid fat content)를 측정하였으며, 그 결과를 하기 표 2 및 도 1에 나타내었다.
Solid content (SFC) of the coating compositions prepared in the above Examples and Comparative Examples were measured by nuclear magnetic resonance (NMR). The results are shown in Tables 2 and 1 Respectively.
코팅용 조성물 중 식용유지류로서 쇼트닝 또는 정제가공유지만 사용하였을 때는 녹는점이 40.4℃이고, 떡을 보관하고 유통하는 상온에서 고체지함량(SFC)이 상대적으로 크기 때문에 섭취 이물감이 발생할 수 있으며, 팜유류만 사용하였을 때는 녹는점이 20.0℃로 낮아, 상온에서 코팅물이 녹아 버리는 문제가 있다.When the shortening or refined oil is only used as the edible oil in the coating composition, the melting point is 40.4 DEG C and the solid fat content (SFC) is relatively large at the room temperature in which the rice cake is stored and circulated. There is a problem that the coating is melted at room temperature because the melting point is as low as 20.0 캜.
그러나 본 발명의 실시예에 따라, 쇼트닝 또는 정제가공유지와 팜유류의 중량비를 조절한 코팅용 조성물의 경우, 녹는점이 38.0 ~ 40.0℃로 조절되어 상온에서 코팅막의 모양을 유지하면서도, 섭취 이물감이 개선되는 효과를 나타내었다.
However, according to the embodiment of the present invention, in the case of a coating composition in which the weight ratio of shortening or refined processing oil and palm oil is adjusted, the melting point is adjusted to 38.0 ~ 40.0 ° C, so that the shape of the coating film is maintained at room temperature, .
Claims (7)
상기 식용유지류는 쇼트닝 또는 정제가공유지와 팜유를 90 ~ 95 : 10 ~ 5 중량비로 혼합하며,
상기 당류는 설탕(sucrose), 솔비톨(sorbitol), 말티톨(maltitol), 자일리톨(xylitol), 에리스리톨(erythritol), 이소말트(isomalt) 및 기타 당알콜류로 이루어진 군에서 선택되는 하나 이상이며,
상기 유화제는 레시틴, 글리세린지방산에스테르, 자당지방산에스테르, 소르비탄지방산에스테르, 슈크로오스지방산에스테르, 폴리글리세린지방산에스테르, 프로필렌글리콜지방산에스테르, 대두인지질 및 스테아릴젖산칼슘으로 이루어지는 군에서 선택되는 하나 이상인 것을 특징으로 하는 떡 코팅용 조성물.By weight of an edible oil relative to the total weight, 46.5 to 52.5% by weight of saccharides and 0.2 to 1.0% by weight of an emulsifier,
The edible oil feedstock is prepared by mixing shortening or refined oil and palm oil in a weight ratio of 90 to 95: 10 to 5,
The saccharide is at least one selected from the group consisting of sucrose, sorbitol, maltitol, xylitol, erythritol, isomalt and other sugar alcohols,
Wherein the emulsifier is at least one selected from the group consisting of lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid and calcium stearyl lactate By weight of the composition.
상기 유화제는 레시틴과 글리세린지방산에스테르를 2 : 1 중량비로 혼합한 것을 특징으로 하는 떡 코팅용 조성물.3. The method of claim 2,
Wherein the emulsifier is a mixture of lecithin and glycerin fatty acid ester in a weight ratio of 2: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120097061A KR101499764B1 (en) | 2012-09-03 | 2012-09-03 | Coating Composition of Rice Cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120097061A KR101499764B1 (en) | 2012-09-03 | 2012-09-03 | Coating Composition of Rice Cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20140030639A KR20140030639A (en) | 2014-03-12 |
| KR101499764B1 true KR101499764B1 (en) | 2015-03-09 |
Family
ID=50643044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120097061A KR101499764B1 (en) | 2012-09-03 | 2012-09-03 | Coating Composition of Rice Cake |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101499764B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020000211A (en) * | 2000-06-24 | 2002-01-05 | 박윤구 | Method of making cake coated with chocolate and the cake made therefrom |
| JP2009082002A (en) * | 2007-09-27 | 2009-04-23 | Adeka Corp | Coating oil-and-fat composition |
-
2012
- 2012-09-03 KR KR1020120097061A patent/KR101499764B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020000211A (en) * | 2000-06-24 | 2002-01-05 | 박윤구 | Method of making cake coated with chocolate and the cake made therefrom |
| JP2009082002A (en) * | 2007-09-27 | 2009-04-23 | Adeka Corp | Coating oil-and-fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20140030639A (en) | 2014-03-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105072918B (en) | The method of the being knotted property of coating chocolate fat or oil composition and its application and raising coating chocolate and complex food | |
| CN105025728B (en) | Fat or oil composition | |
| KR102068149B1 (en) | Heat tolerant chocolate and method for manufacturing same | |
| EP3629752B1 (en) | Food product | |
| JP4985165B2 (en) | Oil composition for coated chocolate | |
| KR101758816B1 (en) | A manufacturing method for walnut confectionery and walnut confectionery manufactured by the same | |
| CN103415216B (en) | Cure cake | |
| KR20190001654A (en) | Chocolate Pie Containing Coffee, and Method for Manufacturing the Same | |
| JP7341036B2 (en) | Whole grain bread and its manufacturing method | |
| KR101741749B1 (en) | A manufacturing method for chocolate bread and chocolate bread manufactured by the same | |
| KR20220097802A (en) | Manufacturing method for ginseng madeleine and ginseng madeleine manufactured by the same | |
| RU2625657C2 (en) | Waffle product | |
| JP6572531B2 (en) | Chocolates for bakery products and methods for producing bakery products | |
| KR20020000211A (en) | Method of making cake coated with chocolate and the cake made therefrom | |
| JP2007006787A (en) | Method for producing confectionery or bread attached with chocolate | |
| TWI595837B (en) | Baked confectionery and its manufacturing method | |
| KR101499764B1 (en) | Coating Composition of Rice Cake | |
| KR101499763B1 (en) | Coating Composition of Rice Cake | |
| KR101744649B1 (en) | Manufacturing method of cream with grape juice and bread | |
| JP6892746B2 (en) | Powder coating agent and its manufacturing method as well as confectionery or bread manufacturing method | |
| JP2010518877A (en) | Low density confectionery composition | |
| RU91809U1 (en) | CANDY | |
| JP2013201985A (en) | Method of manufacturing confectionery | |
| KR20160063071A (en) | The manufacturing method of functional walnut cookie using the red ginseng | |
| JP7041573B2 (en) | Baked chocolate-like confectionery and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20180126 Year of fee payment: 6 |