KR101530184B1 - A protein enriched low calorie rice-cake and manufacturing method thereof - Google Patents
A protein enriched low calorie rice-cake and manufacturing method thereof Download PDFInfo
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract description 108
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 108
- 235000009566 rice Nutrition 0.000 claims abstract description 108
- 239000005018 casein Substances 0.000 claims abstract description 23
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000021240 caseins Nutrition 0.000 claims abstract description 23
- 235000018102 proteins Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000032683 aging Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 230000003111 delayed effect Effects 0.000 claims 1
- 239000000451 gelidium spp. gum Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 9
- 229920001817 Agar Polymers 0.000 description 8
- 239000008272 agar Substances 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 7
- 238000010411 cooking Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
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- 238000004458 analytical method Methods 0.000 description 2
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- 239000004033 plastic Substances 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 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 description 1
- 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 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000083652 Osca Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 239000012670 alkaline solution Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 230000007423 decrease Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000021140 nondigestible carbohydrates Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 주 영양성분이 열량 탄수화물인 떡볶이 떡에 아가검과 카세인을 첨가하여 단백질 강화 및 저칼로리 떡볶이 떡을 제조함으로써 떡볶이 떡의 영양균형을 맞추고 열량을 감소시켜서 다이어트에 효과적인 식품으로 이용될 수 있는 신규 떡볶이 떡의 제조방법을 제공하는 뛰어난 효과가 있다.The present invention relates to a novel protein which is used as an effective food for diets by adjusting the nutritional balance of rice cakes and rice cake and making low-calorie rice cake rice cake by adding agar gum and casein to rice cake rice cake, which is a main nutritional ingredient, as a caloric carbohydrate, There is an excellent effect of providing a method for manufacturing a toppingsy rice cake.
Description
본 발명은 단백질이 강화된 저칼로리 떡볶이용 떡의 제조방법에 관한 것으로, 더욱 상세하게는 호화된 쌀 반죽에 식용 카세인 및 분말 아가검을 첨가하여 혼합하는 단계를 포함하는 단백질이 강화된 저칼로리 떡볶이용 떡의 제조방법에 관한 것이다.The present invention relates to a method for preparing a rice cake for low-calorie rice cake roasted with protein, and more particularly, to a method for preparing rice cake rice cake for rice cake with low protein content, comprising the step of adding edible casein and powdered agar And a manufacturing method thereof.
국내에서 쌀은 밥으로 소비되는 양은 줄고 떡, 국수, 과자류와 같이 쌀로 만든 가공식품으로 소비되는 양은 증가하고 있는 추세이다. 떡볶이 떡은 멥쌀가루를 찐 후 쳐서 만들어지는 둥글고 긴 모양으로 주로 떡국이나 떡볶이 등에 이용된다. 농림수산식품부가 2009년부터 떡볶이 육성사업을 시작해 2013년까지 140억원을 투자하여 떡볶이 사업을 추진하고 있을 만큼 떡볶이는 대중화되었다.
In Korea, the amount of rice consumed by rice is reduced, and the amount of rice consumed by processed foods such as rice cakes, noodles, and confectionery is increasing. Topokki rice cake is a round and long shape made by kneading rice flour and used mainly in rice cake soup and rice cake soup. Since the Ministry of Agriculture, Forestry, and Fisheries has started the business of cultivating tteokbokki since 2009 and invested KRW 14 billion by 2013, tteokbokki has been popularized.
떡볶이는 떡에 고추장, 설탕, 간장 및 다양한 양념류가 더하여 조리되는 식품으로 떡볶이 떡의 쌀이나 밀의 전분이 주성분이며 기타 양념에서 유래되는 당분을 포함하여 열량 탄수화물이 대부분인 식품이다. 떡볶이는 전통적인 식품 형태로는 부식에 속하지만 현대 사회에서는 이를 식사대용으로 섭취하는 경우도 많이 있다. 밥을 먹을 때는 반찬을 통해 다른 영양소를 공급하지만 떡볶이의 경우에는 고추장 등의 양념이나 소스를 통해 맛을 내어 다른 반찬 없이 먹는 경향이 많다. 고추장, 설탕, 물엿 등의 대부분 소스 재료들도 탄수화물이기 때문에 탄수화물에 대한 영양 편중이 높고 열량이 높은 단점이 있었다.Topokki is a food in which rice cake is added to kochujang, sugar, soy sauce and various condiments. It is a food mainly containing calorie carbohydrate including starch of rice cake or wheat starch and other sugars derived from seasonings. Tteokbokki is a traditional food type of corrosion, but in modern society, it is often taken as a substitute for meals. When you eat rice, you can supply other nutrients through side dishes, but in case of tteokbokki, you tend to taste it through spices and sauces such as kochujang without any other side dish. Since most of the source materials such as kochujang, sugar, syrup, etc. are also carbohydrates, there is a disadvantage of high nutritional balance and high caloric value for carbohydrates.
한편, 떡의 주성분인 전분질은 시간이 경과함에 따라 전분의 노화(Retrogradation)가 진행되어 차차 굳어지면서 식감이 떨어지는 문제점이 있었다. 따라서 전분의 노화를 억제시키기 위한 방법으로 국내 특허공보 10-2010-0056612호에서는 쌀 분말에 아밀리아제 또는 아밀라아제를 함유하는 곡분을 가하는 떡의 제조방법이 개시되어있고, 국내 특허공보 10-1171196호에는 노화방지와 관련하여 유화제와 트레할로오스 및 솔비톨을 곡말가루에 혼합하는 것을 특징으로 하는 떡의 제조방법이 개시된 바 있다.
On the other hand, starch, which is a main component of rice cakes, has a problem in that the starch is aged (retrogradation) progressively with time, and the starch gradually hardens and the texture decreases. As a method for suppressing the aging of starch, Korean Patent Publication No. 10-2010-0056612 discloses a method for producing rice cakes containing rice flour containing amylase or amylase, and Korean Patent Publication No. 10-1171196 A method for producing a rice cake characterized in that an emulsifier, trehalose and sorbitol are mixed in a grain powder in relation to prevention of aging.
따라서 본 발명자들은 영양균형을 맞추어 국민 식생활에 기여할 수 있는 떡볶이 떡의 제조방법을 완성하기에 이르렀다. Accordingly, the present inventors have completed a method for producing rice cakes and rice cakes which can contribute to the national diet by adjusting the nutritional balance.
따라서, 본 발명의 목적은 떡볶이용 떡의 전통적인 식감은 그대로 살리면서 단백질을 강화하여 영양균형을 맞춘 떡볶이 떡을 제공하는데 있다.Therefore, it is an object of the present invention to provide a rice cake cake which has a nutritional balance by strengthening a protein while preserving the traditional texture of rice cake.
본 발명의 다른 목적은 떡볶이용 떡의 열량을 감소시켜 현대인이 추구하는 다이어트에 효과적인 떡볶이 떡을 제공하는데 있다.Another object of the present invention is to provide a rice cake cake which is effective in a diet pursued by modern people by reducing the heat quantity of the rice cake cake.
본 발명의 상기 목적은 물에 불린 쌀을 분쇄하여 얻은 쌀가루에 식용 카세인을 용해하여 쌀가루 반죽을 만들어 단백질이 강화된 떡볶이 떡을 제조한 다음, 이와 달리 상기 쌀가루에 분말 아가검만을 첨가하여 쌀가루 반죽을 만들어 저칼로리 떡볶이 떡을 제조하고 마지막으로 상기 쌀가루에 카세인용액과 아가검을 동시에 혼합하여 단백질이 강화된 저칼로리 떡을 제조하여 이들을 상호비교평가함으로써 달성하였다.The above object of the present invention is achieved by dissolving edible casein in rice flour obtained by pulverizing rice called water to make rice flour dough to prepare a rice cake dough having protein and then adding rice powder dough to the rice flour only, To prepare low-calorie rice topped rice cakes, and finally mixing the casein solution and agar gum at the rice flour at the same time to prepare protein-enriched low-calorie rice cakes.
본 발명의 다른 목적은 떡볶이 떡에 검과 카세인을 첨가함으로써 이로 인한 졸깃졸깃한 식감의 변화를 오히려 떡볶이 떡 특유의 식감과 잘 어우러지게 하여 식감 변화에 대한 문제점 없이 단백질을 강화함과 동시에 저칼로리의 떡볶이 떡을 제공함으로써 달성하였다.Another object of the present invention is to add a gum and casein to tteokbokki rice cake to make the change of Jizujidori texture to be combined with the unique texture of tteokboki rice cake to strengthen the protein without any problem of change of texture, ≪ / RTI >
본 발명은 카세인 단독 또는 아가검 단독 또는 상기 물질의 혼합물을 첨가하여 떡볶이 떡을 제조하였을 때 떡의 물성이 이들을 첨가하지 않은 대조구와 매우 흡사하기 때문에 떡볶이 떡을 제조시 상기 혼합물을 첨가하여 제조함으로써 식감의 변화없이 단백질이 강화됨과 동시에 칼로리가 저감된 떡볶이 떡을 제공하는 뛰어난 효과가 있다.
The present invention is based on the fact that when the rice cake cake is prepared by adding casein alone or agar gum alone or a mixture of the above substances, the physical properties of the rice cake are very similar to those of the control without the addition of them, The protein is strengthened and the calorie-reduced rice cake is provided.
떡볶이 떡의 품질은 가루의 제분조건, 수분함량, 떡볶이 떡의 제조 시 사용되는 압출성형기의 성형횟수, 증자시간 등에 따라 품질이 좌우된다. 특히 떡의 노화 현상을 억제하기 위하여 식품공업에서 안정제로 사용되고 있는 하이드로콜로이드(hydrocolloids)인 소듐카복시메틸셀룰로스(Sodium Carboxymethylcellulose ), 잔탄검, 아라비아검 등을 쌀가루에 첨가하기도 하였다. 이러한 경우 친수성 검의 역할은 전분의 노화억제가 주된 목적이므로 그 첨가량이 적어서 열량 감소의 효과는 매우 미미하였다. 특히 백설기의 경우 상기 검을 첨가하면 질감이 달라져서 전통 백설기의 식감과 달라 소비자의 기호도를 만족시키지 못하는 문제점이 있었다.
The quality of toppokki rice cake depends on the milling condition of powder, moisture content, the number of times of molding of extruder used in the production of toppokki rice cake, and the time of increase. Particularly, hydrocolloids such as sodium carboxymethylcellulose, xanthan gum and gum arabic, which are used as stabilizers in the food industry, are added to rice flour to suppress aging of rice cakes. In this case, the role of the hydrophilic gum was to suppress the aging of starch. Especially, in case of Baekseolgi, the texture is changed by adding the sword, which is different from the texture of traditional Baekseolgi.
본 발명은 이러한 문제점들을 감안하여 떡볶이 떡에 검과 카세인을 첨가하기 때문에 발생되는 졸깃졸깃한 식감의 변화를 오히려 떡볶이 떡 특유의 식감과 잘 어우러지게하여 식감 변화에 대한 문제점이 없이 칼로리를 줄임과 동시에 단백질을 강화한 떡볶이 떡의 제조방법을 완성하였다.
In view of the above problems, the present invention is to provide a method for reducing the calories and reducing the calorie consumption without causing any change in texture, And a method of preparing the rice cake cake with the protein enhanced.
이하에서는 본 발명의 구체적인 사항을 실시예를 들어 상세히 설명한다.
Hereinafter, embodiments of the present invention will be described in detail with reference to examples.
재료material
본 발명에서 실험에 사용된 쌀가루는 2011년 미국산 중립종 수입 정부미를 구입하여 사용하였고 분말 카세인(Fonterra corp.,New zealand)과 분말 아가검(Samchun pure chemical Co.,Ltd.,Korea)은 시중에서 구입하여 사용하였다.
The rice flour used in the present invention was purchased from US medium-dense rice imported from USA in 2011, and powdered casein (Fonterra corp., New zealand) and powdered agar gum (Samchun pure chemical Co., Ltd., Korea) Respectively.
실시예1Example 1 . 떡볶이 떡 제조(. Manufacture of rice cakes 대조구Control ))
쌀을 그의 2배수에 해당하는 물에 4시간 침지한 후 체에 걸러 물기를 제거하였다. 물기가 빠진 쌀을 롤밀(Stone roll mill, 혁신기계, Korea)로 분쇄하여 18메시(mesh)체를 통과시켜 쌀가루를 얻었다. 쌀가루와 소금을 하기 [표1]대조구에서 보인 바와 같은 비율로 배합하여 반죽기(N50,Hobart Co.,USA)로 30초간 교반(다이얼 2번)하고, 여기에 물을 넣고 30초간(반죽기 2번 다이얼) 다시 교반하여 반죽을 만들었다. 끓는 물의 찜기에서 상기에서 얻은 쌀가루를 30분간 충분히 증숙했다. 호화된 반죽을 플라스틱 압출 떡 제조기(MS2080, Osca electronic co.,ltd.,Korea)에 넣고 23mm 노즐을 통해 4회 밀어내어 치대는 효과를 얻도록 한 후 마지막에 11mm 노즐을 통해 떡을 냉수에 밀어내어 적절한 길이로 절단하였다. 스테인리스 체에서 1시간동안 상온에서 방냉한 후 떡볶이 떡을 제조하였다. Rice was immersed in water corresponding to twice its water for 4 hours, and then sieved to remove water. The rice with no moisture was pulverized with a roll mill (Innovation Machine, Korea) and passed through a 18 mesh sieve to obtain rice flour. The mixture of rice flour and salt was mixed in the same ratio as shown in Table 1, and the mixture was stirred for 30 seconds (dial 2 times) with a kneader (N50, Hobart Co., USA). Water was added thereto and the mixture was stirred for 30 seconds Dial) and the dough was made by stirring again. The rice flour obtained in the boiling water steamer was sufficiently cooked for 30 minutes. The dough was put into a plastic extruded rice cake maker (MS2080, Osca electronic co., Ltd., Korea) and was pushed through a 23 mm nozzle four times to obtain a dental effect. Finally, the rice cake was poured into cold water through an 11 mm nozzle And cut into appropriate lengths. After cooling in a stainless steel sieve for 1 hour at room temperature, tteokbokki rice cake was prepared.
실시예Example 2. 단백질 강화 떡볶이 떡 제조 2. Protein strengthening rice cake
본 발명의 다른 실시예로서 상기 실시예 1(대조구)과 동일한 방법으로 제조하되, 식용 카세인을 용해하여 상기 [표1]과 같은 비율로 배합하여 반죽을 제조하였다. 분말상태의 카세인은 단백질의 등전점인 pH 4.6부근에서 용해도가 가장 낮기 때문에 상기 카세인을 물에 현탁시켜 알칼리 용액으로 pH 6.6∼7로 산도를 조절하여 카세인을 완전히 용해시켰다. 산도조절용 알칼리용액은 중탄산나트륨(baking soda, NaHCO3 )용액이나 1N 가성소다(sodium hydroxide, NaOH) 용액을 제조하여 사용하였다. 본 발명에 따르면, 산성에서는 떡의 노화가 촉진되기 때문에 pH가 7보다 너무 내려가지 않도록 해야 하지만, 첨가한 알카리도 완전히 중화해야 떡의 색과 질감이 우수하기 때문에 카세인 용액의 pH를 6.9∼7이 되도록 정확히 맞추어 카세인 용액을 미리 제조해서 사용하였다. 쌀가루와 카세인 용액을 먼저 넣어 반죽기 다이얼 2번에서 30초간 혼합하고, 여기에 소금을 넣어 반죽기 2번에서 30초 간 반죽하였다. 상기와 같이 반죽을 완성한 후 실시예 1과 동일한 방법으로 본 발명 단백질 강화 떡볶이 떡을 제조하였다.
As another example of the present invention, edible casein was dissolved in the same manner as in Example 1 (control), and dissolved in the same ratio as in Table 1 to prepare a dough. Since casein in powder form has the lowest solubility at around pH 4.6, the isoelectric point of protein, the casein is suspended in water and the pH is adjusted to 6.6 to 7 with an alkaline solution to completely dissolve the casein. The alkali solution for acidity control is sodium bicarbonate (NaHCO 3 ) Solution or 1N sodium hydroxide (NaOH) solution was prepared and used. According to the present invention, the pH of the casein solution should be adjusted to 6.9 to 7 because the pH of the rice cake is accelerated and the pH of the rice cake is not lowered below 7, The casein solution was prepared and used precisely. The rice flour and casein solution were first added, and the mixture was kneaded in a kneader dial 2 for 30 seconds. Then, salt was added and the kneader was kneaded for 2 to 30 seconds. After completion of the dough as described above, the protein-fortified rice cake cake of the present invention was prepared in the same manner as in Example 1.
실시예Example 3. 저 칼로리 떡 제조 3. Manufacture of low-calorie rice cake
본 발명의 또 다른 실시예로서 상기 실시예 1과 동일한 방법으로 제조하되, 분말 아가검을 첨가하여 [표1]과 같은 비율로 배합하여 반죽을 제조하였다. 아가검은 수분 흡수력이 커서 아가에 직접 물을 넣으면 반죽이 불가능하다. 따라서 먼저 쌀가루, 소금, 아가검을 드라이 상태로 반죽기(N50,Hobart Co.,USA) 다이얼 2번에서 1분간 완전히 잘 섞은 후 체에 내려 다시 균일하게 잘 혼합하도록 하였다. 상기와 같이 반죽을 완성한 후 실시예 1에 기재한 방법과 동일하게 하여 본 발명 저칼로리 떡볶이 떡을 제조하였다.
As another embodiment of the present invention, a dough was prepared in the same manner as in Example 1, except that powdered agar gum was added and blended in the same ratio as in [Table 1]. The baby absorbs the black moisture, so if you put water directly on the baby, you can not dough. First, rice flour, salt, and agar gum were mixed thoroughly for 1 minute in a dry (N50, Hobart Co., USA) dial 2, and then mixed thoroughly and homogeneously. After completion of the dough as described above, the low-calorie rice cake cake of the present invention was prepared in the same manner as described in Example 1.
실시예4Example 4 . 단백질이 강화된 저칼로리 떡볶이 떡 제조. Produce protein-fortified low-calorie rice cake cake
상기 실시예 1의 [표1]과 같은 배합비로 제조하되, 먼저 카세인 용액과 아가검을 반죽기보다 더욱 강력한 분쇄력을 갖는 푸드 믹서기(JWM-2003,리빙하이테크, Korea)에 넣고 5분간 완전히 혼합 및 분쇄되도록 교반하였다. 아가검에 의하여 떡에서 미세한 이물감이 느껴질 수 있기 때문에 아가를 넣고 강력한 분쇄 교반을 하는 것이 중요하다. 잘 섞인 상기 아가검과 카세인 혼합물에 쌀가루와 소금을 넣고 반죽기(N50,Hobart Co.,USA)에서 혼합하고 반죽한 다음 증숙기에서 증숙하여 상기 실시예 1과 동일한 방법으로 본 발명 단백질이 강화된 저칼로리 떡볶이 떡을 제조하였다.(JWM-2003, Living Hi-tech, Korea) having a crushing force stronger than that of a kneader, and the mixture was thoroughly mixed and pulverized for 5 minutes. . It is important to stir agar with agar so that you can feel a fine foreign body from rice cake by agar. Rice flour and salt were added to the well-mixed agar gum and casein mixture and mixed in a kneader (N50, Hobart Co., USA) and kneaded. Then, the mixture was boiled in a steamer, and a low-calorie Tteokbokki rice cake was prepared.
제조가 완성된 상기 실시예1 내지 4에 기재된 4종류의 떡을 각각 길이 5cm 길이로 절단하여 비닐 팩에 밀폐한 후 냉동 보관하고 본 발명의 평가분석에 사용하였다.
The four types of rice cakes described in Examples 1 to 4, which had been completed, were each cut into lengths of 5 cm, sealed in a plastic pack, and stored in a freezer for evaluation analysis of the present invention.
이하, 본 발명의 실시예에 따라 제조된 상기 떡볶이 떡의 조리 특성, 조직감등의 실험을 수행하였다.Hereinafter, experiments on cooking characteristics, texture and the like of the rice cake cake prepared according to the embodiment of the present invention were conducted.
실험예1Experimental Example 1 . 떡볶이 떡의 조리 특성. Cooking characteristics of rice cakes
상기 실시예1 내지 실시예4에 따라 제조되어 냉동 보관된 떡을 상온에서 1시간 해동시킨 후 10mm 길이로 2조각씩 잘라 100mL의 끓는 물에 넣고 1분간 가열하여 호화된 떡을 체로 건져내어 30분간 상온에서 방냉한 후 떡의 무게를 측정하였다. 조리 후의 무게에서 조리 전의 무게를 뺀 무게를 조리 전 무게로 나누어 그 비율을 떡의 수분흡수율로 하였다. 이 때 끓인 물을 105℃에서 24시간 건조시킨 후 남아있는 건조물의 무게를 조리에 의한 고형물의 용출량으로 구하였다.The frozen rice cake prepared according to Examples 1 to 4 was thawed at room temperature for 1 hour, cut into two pieces of 10 mm in length, put in 100 mL of boiling water, heated for 1 minute, and the grated rice cake was sieved for 30 minutes After cooling at room temperature, the weight of rice cake was measured. The weight obtained by subtracting the weight before cooking from the weight after cooking was divided by the weight before cooking, and the ratio was determined as the moisture absorption rate of the rice cake. At this time, the boiled water was dried at 105 ° C for 24 hours, and the weight of the remaining dried material was determined as the amount of solids discharged from the cooking.
떡볶이 떡을 물에 넣고 삶았을 때의 조리 손실률은 상기 [표2]과 같이 카세인을 첨가한 것과 대조구와 유의적인 차이가 없으나, 아가를 넣은 것은 조리 손실률이 증가하기 때문에 아가를 첨가한 떡은 물에 넣고 장시간 삶으면 국물의 탁도가 증가하여 떡볶이를 하였을 때 소오스의 점도가 증가한다.
As shown in Table 2, there was no significant difference in cooking loss rate between casein and rice cake added with water, compared with casein added case. However, rice cake with agar added water And if it is boiled for a long time, the turbidity of the soup increases, and when the tteokbokki is cooked, the viscosity of the source increases.
실험예2Experimental Example 2 . 조리 떡의 조직감. Texture of cooked rice cake
조리된 떡의 조직감은 Texture analyzer(TA express, Texture Technologies Corp.,UK)를 이용하여 TPA(Texture profile analysis)로 분석하였다. 조직감을 측정하기 위한 떡의 크기는 일정하게 잘라(10mm) 사용하였고, 조리손실률을 측정하는 것과 동일하게 시료를 조리한 후 떡의 경도(hardness), 부착성(adhesiveness), 응집성(cohesiveness), 탄력성(springiness)을 측정하고 씹힙성(chewiness)은 상기 4가지 물리적 특성 값으로부터 계산하였다. 각각 3회 반복 측정하여 결과를 통계처리하였다.The texture of the cooked rice cake was analyzed by TPA (Texture profile analysis) using a texture analyzer (TA express, Texture Technologies Corp., UK). The size of the rice cake for measuring the texture was constantly cut (10 mm), and the hardness, adhesiveness, cohesiveness, elasticity The springiness was measured and the chewiness was calculated from the above four physical property values. And the results were statistically processed.
삶은 떡볶이 떡을 TPA로 물성을 분석한 결과 상기 [표3]와 같이 떡의 단단한 정도는 대조구가 가장 높지만 대조구와 비교하여 이러한 차이의 통계적 유의성이 없고(단백질강화/저칼로리 떡만 유의적 차이있음), 부착성과 탄성은 아가를 넣은 것이 가장 높고, 응집성은 카세인 첨가 군이 높지만 통계적으로 시료 간에 유의한 차이는 없다. 즉 카세인첨가와 아가첨가에 따라 단단한 정도를 제외하고 떡의 기계적 물성에는 유의적 차이가 없었다.
As shown in Table 3, the degree of hardness of the rice cake was the highest in the control, but there was no statistical significance (difference in the protein-fortified / low-calorie rice cake only) between the cooked rice cake and the TPA compared with the control, Adhesion and elasticity were highest in agar, and cohesiveness was higher in casein added group, but statistically there was no significant difference between samples. That is, there was no significant difference in the mechanical properties of rice cake except case hardness according to addition of casein and agar.
실험예3Experimental Example 3 . 떡볶이 떡의 영양성분 및 칼로리. Nutritional Composition and Calorie of Topokkii Rice Cake
본 발명 상기 실시예1 내지 4에 따라 제조한 떡볶이 떡의 영양성분 및 칼로리를 측정하였다.The nutrients and calories of the toppokki rice cakes prepared according to Examples 1 to 4 of the present invention were measured.
아가검 뿐 아니라 구아, 캐라기난, 쟌탄검 등을 첨가하였으나 식감이나 이취 등이 강하여 첨가물로 적합하지 않았다. 아가검이 가장 이물감이 적고 식감이 일반떡볶이 떡과 유사하므로 가장 적합한 검으로 판단되었다. 아가와 카세인을 첨가한 떡볶이의 영양성분은 앞의 [표1]과 같은 배합비로 떡을 만들었을 때 떡볶이가 함유하고 있는 성분비율을 농촌진흥청에서 발간된 식품성분표(2011년, 제8개정판)을 근거하여 일반 쌀 백미(멥쌀, 백미, 새추청벼, 생것, 식품 code A00900200b)의 성분을 대조구 떡의 성분으로 하고, 여기에 첨가한 카세인의 양을 단백질 함량에 더하였으며 아가검은 비소화성 탄수화물이므로 식이섬유소 함량으로 하였다.
In addition to agaric sword, gua, carrageenan, and jannan sword were added, but they were not suitable as additives because of strong texture and odor. Agar sword was the most suitable sword because it had the smallest foreign body feeling and the texture was similar to general tteokbokki rice cakes. The ratio of the ingredients of tteokbokki when the rice cake was prepared in the same ratio as in Table 1 was compared with the food ingredient table (2011, 8th edition) published by RDA, (Rice, white rice, fresh chrysanthemum, raw food, food code A00900200b) were added to the control rice cakes, and the amount of casein added to the rice cakes was added to the protein content. The rice was black non-digestible carbohydrate, Fiber content.
열량은 단백질(4kcal), 지방(9kcal) 소화성 탄수화물(4kcal)로 계산하여 상기 [표4]와 같이 구하였다. 일반 떡볶이의 총 열량은 건조무게 100g당 349kcal이지만 아가검을 첨가한 떡은 279kcal로 약 20%가량의 열량이 감소되었다. 카세인이 첨가된 떡의 열량은 대조구와 비슷하게 351kcal이지만 단백질이 전체성분 중에서 6%에서 10%로 증가하고 더불어 우유 카세인이 첨가되었으므로 동물성 단백질이 강화되어 식품의 단백질 질이 좋아졌다. 저칼로리/단백질 강화 떡볶이 떡은 287kcal로 단백질 성분이 증가되고 더불어 열량도 감소되었다.
Calories were calculated as shown in Table 4, using protein (4 kcal) and fat (9 kcal) digestible carbohydrates (4 kcal). The total calorie content of general tteokbokki was 349kcal per 100g of dry weight, but rice cake added with agar gum was 279kcal, and the amount of calories was reduced by about 20%. The heat value of casein added rice cake was 351kcal, which is similar to that of the control. However, the protein increased from 6% to 10% of whole ingredients, and milk casein was added. Low-calorie / protein-strengthened tteokbokki rice cake was 287kcal, which increased protein content and calories.
통계분석Statistical analysis
실험결과는 SPSS 통계프로그램(Version 20.0)을 이용하여 일원배치분산분석 (ANOVA)을 한 후 사후검정으로 Duncan's multiple range test를 하였다.Test results were analyzed by Duncan's multiple range test using postpartum test with ANOVA using SPSS statistical program (Version 20.0).
Claims (4)
The casein was suspended in water and the acidity was adjusted with saturated sodium bicarbonate solution to dissolve it so that it did not fall below pH 7. Rice flour was added and mixed in a kneader. Salt was added to prepare a rice flour dough, which was then cooked in a rice cake maker Wherein the aging is delayed by pushing through a nozzle to cut the protein, and the protein is strengthened.
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| KR100894717B1 (en) * | 2007-12-07 | 2009-04-24 | 한국식품연구원 | Instant rice cake improved sensory and nutrition properties |
| KR20100056612A (en) * | 2008-11-20 | 2010-05-28 | 주식회사 우리식품 | A process for the preparation of aretrogradation-inhibited rice cake for a seasoned barrice cake |
| KR101171196B1 (en) * | 2010-04-22 | 2012-08-07 | 정남농업협동조합 | Manufacturing method for preventing retrogradation of rice cake |
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| KR20010041613A (en) * | 1998-03-03 | 2001-05-25 | 케이트 피크포트 | Breadcrumb coating for food product |
| KR100894717B1 (en) * | 2007-12-07 | 2009-04-24 | 한국식품연구원 | Instant rice cake improved sensory and nutrition properties |
| KR20100056612A (en) * | 2008-11-20 | 2010-05-28 | 주식회사 우리식품 | A process for the preparation of aretrogradation-inhibited rice cake for a seasoned barrice cake |
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