KR101577632B1 - Method for producing dough of rice cake for decoration thermostable maintenance of form and unattachable to fingers - Google Patents

Abstract

The present invention relates to a preparation method of rice cake dough for decoration, rice cake dough for decoration prepared by the same, and a rice cake prepared by using the same. The preparation method of the present invention comprises the steps of: (a) mixing glutinous corn starch, glutinous rice flour, nonglutinous rice flour, sea salt, tapioca starch, D-sorbitol liquid, sugar, starch syrup, carboxymethyl cellulose and purified water to prepare first dough; (b) simultaneously steaming and punching the first dough prepared in the step (a) and then punching the dough without stream; (c) adding edible oil, an emulsifier and water to the first dough punched in the step (b) to prepare and punch a second dough; (d) putting the second dough punched in the step (c) into a roller kneader to perform roller punching to the dough; (e) stabilizing the dough subjected to the roller punching in the step (d); and (f) putting the dough stabilized in the step (e) into a roller kneader to perform roller punching to the dough.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of producing dough for decorative purposes,

(A) preparing a primary batter by mixing waxy corn starch, glutinous rice flour, rice flour, sun salt, tapioca starch, D-sorbitol juice, sugar, starch syrup, carboxymethylcellulose and purified water; (b) simultaneously steam-pouring and punching the primary batter produced in step (a), and then turning off and pouring the steam; (c) punching a secondary kneaded product obtained by adding edible oil, emulsifier and water to the punched primary kneaded product of step (b); (d) placing the secondary kneaded product punched in step (c) into a roller kneader and performing roller punching; (e) stabilizing the kneaded material by roller punching in the step (d); And (f) putting the stabilized kneaded product of step (e) in a roller kneader and then performing roller punching. The method for producing ornamental rice cake dough, the ornamental rice cake dough and the ornamental rice cake produced by the method The present invention relates to a rice cake cake using rice cake dough.

Rice cake is a traditional food that does not fall into ceremonial occasions such as holidays and congratulations. It is cooked with boiled or boiled grain powder, and various kinds and manufacturing methods are known. In general, rice cake is a main grain, which is made by kneading glutinous rice flour or rice flour in boiling water to make a part of the starch, and if necessary, adding the rice cake to the inside of the rice cake and steaming it in the steam pot. These traditional rice cakes use natural grains and do not contain trans fats, so they are nutritious and provide a good snack distance.

However, rice cakes are snack foods rich in nutrition, but they are easily stiffened or decayed, resulting in poor shelf - life and storage, resulting in restrictions on distribution of products. This is because starch contained in rice cake is aged. The retrogradation of starch means that when starch is left at room temperature for a long time, starch molecules bind to each other through hydrogen bonding, Which means a phenomenon of forming a structure. Therefore, due to the hydrogen bond formation of starch, the water present in the starch escapes to the outside, resulting in hardening of the product, loss of storage stability, and deterioration of the quality of starchy foods. Several factors affecting the aging of starch affect not only the kinds of starch, the composition of amylose and amylopectin in starch, the storage temperature, pH, physical and chemical conditions such as moisture content, but also various additives.

Generally, cake is made by applying fresh cream to bread baked with flour, egg, butter, milk, sugar and the like as a main ingredient. Recently, however, a cake using rice, especially a cake using traditional Korean rice cake, has been developed and sold on the market, rather than a cake such as cream, along with a well-being wind. In the cake using the rice cake, it is put on the decorative rice cake to provide a gorgeous and beautiful appearance, and the product value is increased and sold.

A prior art related to the known kneading ornamental rice dough is disclosed in Korean Patent No. 1460339, which discloses a method for manufacturing kneading dough for decorative purposes. However, when the kneading dough is actually manufactured by the above method, There is a problem that it is inconvenient and the outer surface melts at a high temperature and its shape is difficult to maintain. Therefore, it is necessary to develop a dough for decorative purposes to solve the above problems.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a dough dough capable of keeping the original shape of the dough, The present invention is to provide a method for manufacturing an ornamental rice cake dough having excellent physical properties to be molded by optimizing manufacturing conditions such as punching and stabilizing conditions and excellent in heat stability.

In order to solve the above-described problems, the present invention provides a method for producing a starch, comprising the steps of: (a) mixing a starch powder, glutinous rice flour, rice flour, sun salt, tapioca starch, D-sorbitol solution, sugar, starch syrup, carboxymethylcellulose, Producing; (b) simultaneously steam-pouring and punching the primary batter produced in step (a), and then turning off and pouring the steam; (c) punching a secondary kneaded product obtained by adding edible oil, emulsifier and water to the punched primary kneaded product of step (b); (d) placing the secondary kneaded product punched in the step (c) into a roller kneader and performing roller punching of the kneaded product; (e) stabilizing the kneaded material by roller punching in the step (d); And (f) placing the stabilized kneaded product of step (e) in a roller kneader and performing roller punching of the kneaded product.

The present invention also provides an ornamental rice cake dough produced by the above method.

In addition, the present invention provides a rice cake using the ornamental rice cake dough.

The ornamental rice cake dough of the present invention has the original feel of rice cake, is stable to heat and helps to maintain its shape, and does not stick by sweat or heat when it is handled, thereby providing convenience of work, It is possible to provide an ornamental rice cake dough exhibiting long-term preservability.

FIG. 1 is a diagram illustrating a manufacturing process of the dough-shaped rice dough according to the present invention.
2 is a graph comparing the elasticity of the ornamental rice cake dough according to the stabilization time of the present invention.
3 is a graph comparing the adhesion of the ornamental rice cake dough according to the stabilization time of the present invention.
4 is a graph comparing the hardness of the ornamental rice cake dough according to the stabilization time of the present invention.
FIG. 5 is a graph comparing the moisture content of the dough rice cake according to the stabilization time of the present invention.
FIG. 6 is a photograph (B) of placing the ornamental rice cake dough of the present invention on a rice cake having a surface temperature of 60 ° C (A) and observing the surface of the rice cake after 5 minutes.
Red rice cake: Comparative example, White rice cake: Example 2 of the present invention

In order to achieve the object of the present invention,

(a) preparing a primary batter by mixing waxy corn starch, glutinous rice flour, rice flour, sun salt, tapioca starch, D-sorbitol juice, sugar, starch syrup, carboxymethylcellulose and purified water;

(b) simultaneously steam-pouring and punching the primary batter produced in step (a), and then turning off and pouring the steam;

(c) punching a secondary kneaded product obtained by adding edible oil, emulsifier and water to the punched primary kneaded product of step (b);

(d) placing the secondary kneaded product punched in the step (c) into a roller kneader and performing roller punching of the kneaded product;

(e) stabilizing the kneaded material by roller punching in the step (d); And

(f) placing the stabilized kneaded product of step (e) in a roller kneader and then performing roller punching of the kneaded product.

In the process for producing dough for rice dough according to the present invention, the glutinous rice flour and the rice flour in step (a) may be mixed in a ratio of preferably 120 to 180: 40 to 60, more preferably 150: 50 . Mixing the glutinous rice flour and the rice flour at the above ratios can produce a dough exhibiting excellent physical properties with high elasticity and low adherence, while having appropriate moisture content and hardness.

In addition, in the method for producing the dough rice cake of the present invention, the primary kneaded product of step (a) is preferably 700 to 800 g of corn starch, 120 to 180 g of glutinous rice flour, 40 to 60 g of rice flour, 4 to 6 g of tapioca starch, 300 to 400 g of tapioca starch, 160 to 240 g of D-sorbitol solution, 120 to 180 g of sugar, 250 to 350 g of starch syrup, 8 to 12 g of carboxymethyl cellulose and 250 to 350 g of purified water More preferably, 750 g of waxy corn starch, 150 g of glutinous rice flour, 50 g of rice flour, 5 g of sun salt, 350 g of tapioca starch, 200 g of D-sorbitol solution, 150 g of sugar, 300 g of starch syrup, 10 g of cellulose and 300 g of purified water. The waxy corn starch is composed exclusively of amylopectin and contributes to the inhibition of the aging of starch. D-sorbitol liquid melts quickly at high temperature compared with the powder, resulting in rapid enhancement of raw material and improved preservability. In addition, the carboxymethyl cellulose serves as a thickening agent, contributing to the elasticity and cohesiveness of the dough, and can be replaced with xanthan gum and guar gum. Further, by adding the purified water and mixing the primary kneaded product, the high-temperature steam quickly reaches the material, thereby contributing to the shortening of the steam steaming time. However, when a large amount of purified water is added to the above range, the dough is squeezed, and when the amount is less than the above range, the materials are unbalanced during steam steaming and the quality of dough is deteriorated.

In addition, in the method of manufacturing a dessicated rice dough according to the present invention, the step (b) may be performed by simultaneously performing the steaming and punching of the primary batter at 110 to 120 ° C for 2 to 4 minutes, The punching can be performed for 2 to 4 minutes. More preferably, the first batter is steamed at 110 to 120 ° C for 3 minutes, and then steamed and punched, followed by turning off the steam and punching for 3 minutes. According to the present invention, steam mixing and punching can be performed simultaneously, and the dough can be completed at the same time as the steam cooking is completed. Thereafter, the steam is stopped and punching is further added to further impart the elasticity of the dough. If the steam time exceeds the above range, there is a problem that the dough is disintegrated by the amount of water in the steam. When the punching time exceeds the above range, the steam is cured on the surface of the dough by heat inside the punching machine, There is a problem in that the dough of the final kneaded product is not formed well when the kneaded product is manufactured.

In step (c) of the present invention, the step (c) preferably comprises adding 24 to 36 g of vegetable oil, 45 to 55 g of an emulsifier and 16 to 24 g of water to a punched primary batter, It is possible to punch carp kneaded product for 5 to 8 minutes. More preferably, a second kneaded product to which 30 g of edible oil, 50 g of emulsifier and 20 g of water are added to punched primary kneaded product can be punched for 5 to 8 minutes have. The cooking oil serves to improve the stickiness and oxidation stability of dough by using 100% corn oil. In addition, the emulsifier may be mixed with water to help contribute to the stability of the dough. SP is preferably used as the emulsifier. The SP may be a liquid fructose, a glycerin fatty acid ester, a propylene glycol, a sucrose Fatty acid ester, sorbitan fatty acid ester, alcohol and polysorbate 60. In addition, the water is used as lukewarm water at 40 to 50 ° C to warm the kneaded product so that the cooking oil and the emulsifier can be mixed well. Also, the second kneaded product is punched as described above to prepare a mixture So that the kneaded product having excellent ductility was produced.

In addition, in the method of manufacturing the dough cake for dough according to the present invention, in the roller punching in the step (d), the secondary dough is put into a roller kneader having a gap of 0.2 to 0.5 cm, Can be carried out once. The punching using the punching machine in the above steps (b) and (c) gives elasticity to the dough and allows the materials to mix well, but does not function as a kneader as if kneaded by hand. Therefore, according to the present invention, it is possible to further impart cohesiveness and elasticity to dough by roller punching using a roller kneader under the above-described conditions.

In addition, in the method for manufacturing the dough rice cake according to the present invention, the stabilization of the step (e) is preferably performed by stabilizing the kneaded product by roller punching at 4 to 6 ° C for 15 to 17 hours, The punched dough water can be stabilized at 4 DEG C for 16 hours. The secondary dough was punched out by using a roller kneader to give the elasticity and stabilization of the dough, which contributed to the productivity by shortening the stabilization time as much as possible compared with the conventional method.

In addition, in the method of manufacturing the decorative rice cake dough according to the present invention, the roller punching in the step (f) is preferably carried out by placing the kneader in a roller kneader adjusted to 0.5 to 1 cm and passing the kneader 3-5 times . The stabilized dough was crushed again with a roller kneader to remove the gas from the dough and to impart the stickiness and cohesiveness of the dough.

More specifically, the method for producing the decorative dough cake of the present invention

(a) 700 to 800 g of waxy corn starch, 120 to 180 g of glutinous rice powder, 40 to 60 g of rice flour, 4 to 6 g of mannitol, 300 to 400 g of tapioca starch, 160 to 240 g of D-sorbitol liquid, 180 g of starch syrup, 250 to 350 g of starch syrup, 8 to 12 g of carboxymethylcellulose and 250 to 350 g of purified water to prepare a primary batter;

(b) mixing and punching the primary kneaded product prepared in step (a) at a temperature of 110 to 120 ° C for 2 to 4 minutes, turning off the steam and punching the kneaded product for 2 to 4 minutes;

(c) punching the secondary kneaded product obtained by adding 24 to 36 g of vegetable oil, 45 to 55 g of emulsifier and 16 to 24 g of water to the punched primary kneaded product of step (b) for 5 to 8 minutes;

(d) placing a secondary kneaded product punched in the step (c) in a roller kneader having a gap of 0.2 to 0.5 cm in a kneader to be kneaded, passing the kneaded product through the kneader 3 to 5 times, and performing roller punching;

(e) stabilizing the kneaded material by roller punching in step (d) for 15 to 17 hours at 4 to 6 DEG C; And

(f) The stabilized kneaded product of step (e) may be placed in a roller kneader having a clearance of 0.5 to 1 cm in the kneader to be kneaded, and the kneaded product may be subjected to roller punching three to five times,

More specifically,

(a) Wax 150 g of corn starch, 150 g of glutinous rice powder, 50 g of rice flour, 5 g of sun salt, 350 g of tapioca starch, 200 g of D-sorbitol, 150 g of sugar, 300 g of starch syrup, 10 g of carboxymethylcellulose, Mixing 300 g of the mixture to prepare a primary batter;

(b) mixing and punching the primary batter produced in step (a) at a steam temperature of 110 to 120 ° C for 3 minutes, turning off the steam and punching the batter for 3 minutes;

(c) punching the secondary kneaded product obtained by adding 30 g of edible oil, 50 g of emulsifier and 20 g of water to the punched primary kneaded product of step (b) for 5 to 8 minutes;

(d) placing a secondary kneaded product punched in the step (c) in a roller kneader having a gap of 0.2 to 0.5 cm in a kneader to be kneaded, passing the kneaded product through the kneader 3 to 5 times, and performing roller punching;

(e) stabilizing the kneaded material by roller punching in step (d) for 15 to 17 hours at 4 to 6 DEG C; And

(f) The stabilized kneaded product of step (e) may be placed in a roller kneader having a gap of 0.5 to 1 cm in the kneader to be kneaded, followed by roller punching by passing the kneaded product through the kneader three to five times.

The present invention also provides an ornamental rice cake dough produced by the above method.

The present invention also provides a rice cake cake using the ornamental rice cake dough.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Example  1: Manufacture of decorative rice dough containing rice flour

(1) Wax A mixture of 750 g of corn starch, 200 g of rice flour, 5 g of sodium starch, 350 g of tapioca starch, 200 g of D-sorbitol, 150 g of sugar, 300 g of starch syrup, 10 g of carboxymethyl cellulose and 300 g of purified water A first batter was prepared.

(2) The above-mentioned primary kneaded product was subjected to steaming and punching simultaneously with steam at 110 to 120 ° C for 3 minutes, steam was turned off, and punching was performed for 3 minutes.

(3) To the punched primary kneaded product, 30 g of corn oil, 50 g of emulsifier (SP) and 20 mL of water at 40 to 50 DEG C were added and the secondary kneaded product was punched for 5 to 8 minutes.

(4) In the step (3), the secondary kneaded product punched was placed in a roller kneader having a gap of 0.2 to 0.5 cm in the kneader to be kneaded, and the kneaded product was passed through the kneader 3 to 5 times.

(5) The kneaded material punched by the roller in the step (4) was stored in a refrigerator at 4 DEG C for 16 hours for stabilization.

(6) The stabilized kneaded product was placed in a roller kneader having a gap of 0.5 to 1 cm in the kneader to be kneaded, and the kneaded product was passed through the kneader three to five times to perform roller punching.

Example  2: Manufacture of decorative rice dough including rice flour and glutinous rice flour

(1), 150 g of glutinous rice flour and 50 g of rice flour were used in place of 200 g of rice flour in the preparation of the kneaded product of step (1) (Fig. 1).

Example  3: Manufacture of decorative rice dough including glutinous rice flour

The dough was prepared using the method of Example 1, except that 200 g of glutinous rice flour was used in the preparation of the batter in step (1) without using the rice flour.

Comparative Example : Manufacture of decorative rice dough

(1) 100 g of starch syrup, 3 to 3.5 g of salt, 4 to 4.5 g of carboxymethyl cellulose, 190 to 200 g of corn starch, 20 to 30 g of glutinous rice powder, 70 to 80 g of tapioca, 60 to 70 g of D- And 15 to 20 g of glutamine were mixed to prepare a primary batter.

(2) The prepared primary kneaded product was punched for 15 minutes using a steam punching machine.

(3) Secondary kneaded product was prepared by mixing 100 g of whitish white, 90 ~ 110 g of trehalose, 60 ~ 70 g of canola oil and 40 ~ 50 g of emulsifier.

(4) The primary kneaded product punched in the step (2) was mixed with the secondary kneaded product of the step (3) in a weight ratio of 100: 30 to 35, followed by punching for 10 minutes using a steam punching machine.

(5) The dough punched in the step (4) was stabilized at a temperature of 1 to 3 DEG C for 20 to 30 hours.

(6) The dough stabilized in the step (5) was punched for 10 minutes using a punching machine.

Experimental Example  1: Measurement of physical properties and moisture content of rice dough with stabilization time

The results of measuring the physical properties and moisture content of the rice dough prepared in the above Examples and Comparative Examples with different stabilization times in the step (5) are shown in the following Tables 1 and 2 to 5. Stabilization time was maintained at 4 ℃ for 16 hours, 18 hours and 20 hours, respectively. The dough was molded into a final product and allowed to stand at room temperature for 2 hours.

Properties of rice dough and moisture content division Comparative Example Example 1 Example 2 Example 3 16 hours 18 hours 20 hours 16 hours 18 hours 20 hours 16 hours 18 hours 20 hours Resilience
(%) 100.9 100.9 100.9 101.3 101.7 101.5 101.6 100.9 101.6 101.4 Attachment
(g) 876.7 540.0 526.7 370.0 600.0 573.3 530.0 873.3 870.0 866.7 Hardness
(g / cm ² ) 1537.7 2354.3 2526.3 3281.3 2007.3 1849.0 1921.7 1597.3 1290.7 1548.0 Moisture content
(%) 6.3 5.3 5.4 5.2 5.6 5.5 5.5 6.1 6.5 6.6

In the case of elasticity, the rice dough of Example 2 was the highest in comparison with the comparative examples, and it was the highest in the dough stabilized for 16 hours (FIG. 2). In the case of the stickiness, the degree of sticking to the hands can be predicted, and the comparative example and the example 3 were measured higher than those of other rice cake dough, so that the dough made of only glutinous rice powder sticks to the hands, , And Examples 1 and 2 exhibited low adhesion to 600 or less (Fig. 3).

In the case of hardness, the hardness was increased as the stabilization time was increased in Example 1 as a quality index reflecting the texture of the rice cake and the degree of aging of the starch food, and Examples 2 and 3 showed low hardness as a whole. However, in the comparative example and the example 3, the kneaded product sticks to the hands due to the too low hardness, thereby causing a problem in that the work is inconvenient (FIG. 4). In the case of the water content, Examples 1 and 2 showed similar contents, but in Example 3 and Comparative Example, they showed a relatively high water content, which confirmed that the high water content can increase the adhesion 5).

As a result of the above experiment, Example 2, in which glutinous rice flour and rice flour were mixed at a ratio of 3: 1, showed good physical properties due to high elasticity and low adhesive property while having appropriate moisture content and hardness. In addition, the rice dough after stabilization for 16 hours has the highest resilience compared with other stabilization times, and it is most preferable to stabilize the dough for 16 hours, and when stabilized for more than 16 hours, it affects the elasticity, there was.

Experimental Example  2: Ornamental rice cake of  Shape preservation observation

Usually, the decorative dough dough is used to mix various colors and then put on a cake cake to maximize its quality. In the case of Sulji cake which is made with rice flour, it has a disadvantage that the aging process is fast and it must be distributed to the retailer and the normal consumers. However, when it should be warmly conveyed to the consumers, the rice dough which is put on as a decoration is difficult to shape by the steam, warmth and heat of the rice cake, and it may melt and degrade the product quality.

Therefore, the decorative dough dough prepared by the method of Example 2 and the dough dough of the comparative example were prepared by freezing and stored. After making the dough cake, the dough was cooled at room temperature for 5 minutes, the surface temperature of the dough became 60 캜, When the temperature reached 75 占 폚, the dough for freezing ornamental use, which had been prepared, was placed on a rice cake cake and observed for 5 minutes. The dough of Example 2 and Comparative Example laid on the cake was turned over 5 minutes later, and the surface which was in close contact with the cake was observed.

As shown in FIG. 6, the shape was previously prepared for use as a decorative article, and the article was frozen. The article was immediately frozen on the cake, and after 5 minutes, the appearance of the surface of the batter was observed. As a result, . However, no melting was observed in the rice dough of Example 2, and thus it was confirmed that the ornamental rice cake dough produced by the method of Example 2 can maintain a heat-stable form and contribute to the improvement of the quality of the rice cake.

Experimental Example  3: Ornamental rice cake of  Ease of operation measurement

The dough for decorative purposes prepared by the method of Example 2 and the dough for dough prepared by the method of the comparative example were prepared and the degree of easiness of work not sticking to the hands was measured. The time was measured when the kneading was continued and the kneading was continued without sticking to the hands.

Measuring the time when sticking to the hands of decorative rice dough Comparative Example Example 2 Experiment 1 20 seconds 2 minutes 10 seconds Experiment 2 18 seconds 1 minute 50 seconds Experiment 3 22 seconds 2 minutes 5 seconds Experiment 4 20 seconds 2 minutes Expert 5 18 seconds 2 minutes Average 19.6 seconds 2 minutes 1 second

As can be seen in Table 2, the dough of Example 2 exhibited excellent unattachedness to the hands as compared with Comparative Examples.

As a result of Experimental Examples 1 to 3, the rice cake dough produced by the method of Example 2 of the present invention

1) Mixed glutinous rice flour and rice flour at a ratio of 3: 1 showed proper moisture content and hardness, low adhesion and excellent elasticity.

2) It was possible to shorten steam steaming and punching time compared to conventional rice cake dough.

3) By sufficiently mixing the materials using a roller kneader, the time of the subsequent stabilization step was shortened, and the elasticity and cohesion of the dough were given.

4) Even when placed on a hot rice cake, the stability of the shape is maintained at high temperature, and it does not stick to the hands, which can bring convenience in work.

Claims (6)

(a) 700 to 800 g of waxy corn starch, 120 to 180 g of glutinous rice powder, 40 to 60 g of rice flour, 4 to 6 g of mannitol, 300 to 400 g of tapioca starch, 160 to 240 g of D-sorbitol liquid, 180 g of starch syrup, 250 to 350 g of starch syrup, 8 to 12 g of carboxymethylcellulose and 250 to 350 g of purified water to prepare a primary batter;
(b) mixing and punching the primary kneaded product prepared in step (a) at a temperature of 110 to 120 ° C for 2 to 4 minutes, turning off the steam and punching the kneaded product for 2 to 4 minutes;
(c) punching the secondary kneaded product obtained by adding 24 to 36 g of vegetable oil, 45 to 55 g of emulsifier and 16 to 24 g of water to the punched primary kneaded product of step (b) for 5 to 8 minutes;
(d) placing a secondary kneaded product punched in the step (c) in a roller kneader having a gap of 0.2 to 0.5 cm in a kneader to be kneaded, passing the kneaded product through the kneader 3 to 5 times, and performing roller punching;
(e) stabilizing the kneaded material by roller punching in step (d) for 15 to 17 hours at 4 to 6 DEG C; And
(f) The stabilized kneaded product of step (e) is placed in a roller kneader having a gap of 0.5 to 1 cm in a kneader to be kneaded, and the kneaded product is passed through the kneader three to five times to perform roller punching Characterized in that it comprises the steps of: delete delete delete A decorative rice cake produced by the method of claim 1. A rice cake cake using the decorative rice dough according to claim 5.

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