KR101717882B1 - Method for making rice cakes with casing - Google Patents

Abstract

The present invention relates to a method for producing a rice cake having a casing, and to a rice cake produced through the same. The method comprises: a preparing step (step S1) of washing, soaking, and pulverizing one or more main ingredients selected from white rice, brown rice, germinated brown rice, and black rice and one or more side ingredients selected from glutinous rice, barley rice, millet, glutinous millet, sorghum, green kernel black beans, soybeans, kidney beans, adlay, mung beans, red beans, chia seeds, lentil beans, oats, quinoa, and chick peas; a step (step S4) of suitably seasoning the main and side ingredients of the rice cake by salt; a step (step S5) of putting the ingredients in a rice cake steamer; a heating and steaming step (step S6) of producing the rice cake by steaming the ingredients put in the steamer in step S5 by a steamer; a step (step S7) of filling the rice cake steamed in step S6 in a casing; an edible casing filled rice cake post-processing step (step S8) of inserting the rice cake, which is filled in an edible casing without being steamed, in a morphic steaming frame without being bent, steaming the rice cake at 95-100 for 15-20 minutes to be sterilized, spreading edible oil thereon, packing the same in a vacuum state, and rapidly cooling the same at -35; and a step (step S9) of heating the filled rice cake steamed in step S8 in a steaming device at 65-70, and packing the same in a vacuum state. Moisture is not evaporated, so circulating and storing properties are improved without a decrease in a functional quality. Portability is improved, and the rice cake of the present invention can be widely used. Thus, consumption of rice cakes can be increased. Even without using a preservative, a rice cake can be stored for a long time. A rice cake can be widely used as a cooking ingredient, so the domestic traditional taste can replace the current sausage market.

Description

METHOD FOR MAKING RICE CAKES WITH CASING BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

In particular, the present invention relates to a method of manufacturing a rice cake having a casing and a casing filling rice cake produced thereby. In particular, the casing is filled with rice cake of a natural natural material steamed in a steamer or filled with pre-heating material mixed with rice cake ingredients, The present invention relates to a method of manufacturing a rice cake having improved casing to improve preservability, nutrition, functionality, convenience, and variety of dishes without using a bean while maintaining the traditional rice cake taste, and a casing filled rice cake made thereby.

The raw material of traditional rice cake of our country is rich in nutrients, rich in nutrients, good in flavor and fragrance, and traditionally eaten in various festivals and seasons. However, among these rice cake varieties, raw materials such as rice or glutinous rice, The rice cake is prepared by steaming the rice cake after the washing, dipping, grinding, and the mixing of the ingredient materials. At this time, the rice cake with the rice cake is squeezed out, the rice cake with the outer cake is squeezed, There are various kinds according to the manufacturing method.

However, these rice cakes are tradition products representative of Korea, but there is a limit to storage after rice cakes, and after 4 hours of manufacture, the number of legal bacteria is exceeded, and it is easy to become deteriorated, hard to eat, There is a problem that it can not be consumed on a daily basis, and not only foreign tourists can easily access traditional rice cakes, but also have difficulty in promoting and selling them.

Korean Patent Laid-Open No. 10-2002-0015405 (aged delayed rice cake and its preparation method), as an example of the prior art for delaying the drying and anti-aging of such rice cake, At the same time, a method of using shortening and powder holding is proposed. However, the method of adding milk emulsifier such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol ester, This method is based on adding fat with low melting point. It is one of the aging deterrent methods that add additives to rice cake, which has a past shelf life of 1 day.

Korean Patent Laid-Open No. 10-2005-0010279 (a method of producing rice cakes which can be preserved for a long time), rice was washed with washing water adjusted to pH 2.5 to 5.5 by treating with organic acid, and the pH of the washed rice was adjusted to 3.0 ~ A method of enhancing preservability by preparing a rice cake after immersion in a needle index adjusted to pH 6.8 is disclosed.

In order to improve the shelf stability of rice cakes and to prevent the aging of the rice cakes, hydrocloids, enzymes, oligosaccharides, green tea, green tea, maltitol, sorbitol, Methods for delaying temporary microbial growth by pH adjustment using organic acids, acidifiers, lactic acid, acid soaking, emulsifying agents, shortening and grapefruit seed extract are known, but there are problems in industrial application and food safety .

In addition, it has been pointed out that it is difficult to express the exact number of days of preservation even if it can be preserved for a long period of time. The definition of aging and non-hardening rice cake means that there is no moisture evaporation of rice cake, In order to increase the storage stability and prevent aging of rice cakes, it is necessary to use frozen beans or wheat flour or freezing technology.

This technology is widely used but it has a disadvantage that the distribution should be frozen and the osmotic phenomenon occurs during thawing and the texture of the rice cake is decreased and the rice cracked quickly after the thawing and thawing may cause a rapid rupture at room temperature.

Korean Patent Publication No. 10-2002-0015405 Korean Patent Publication No. 10-2005-0010279

It is an object of the present invention to solve the problems of the conventional technology for the long-term storage of the rice cakes and to use the conventional rice cakes traditionally used to popularize fusion rice cakes combining a new texture and appearance and a traditional rice cake and a well- It is another object of the present invention to provide a method of manufacturing a rice cake having a casing without adding various kinds of beads conventionally used in addition to nutrition and functionality by selecting only a raw material and natural naturally added materials.

Another object of the present invention is to provide a method and a product for replacing the sausage market created by the addition of various chemical materials and negative meat by-products to the manufacture of ham and sausage designated by the WHO as carcinogens, To improve the characteristics of the rice cake and to enhance the palatability of the rice cake.

According to an aspect of the present invention, there is provided a method of manufacturing a rice cake having a casing according to an embodiment of the present invention. The method includes the steps of mixing at least one selected from among rice, brown rice, germinated brown rice and black rice, (Step S 1) of washing at least one selected from the group consisting of soy sauce, soy sauce, soybean beans, kidney beans, yamu, mung bean, red bean, chinese bean, oats, A step S6 of heating the rice cake by steaming the rice cake materials seated on the seam in a steamer to obtain rice cake in step S5, (Step S7). In step S7, the casing filled with the rice cake is poured into the casing, and the rice cake filled in the casing is placed in a regular-shaped steaming mold so as not to bend. 2 to 5 A step S8 of post-treating the rice cake filled in the edible casing for applying the cooking oil after the sterilization treatment, and a step S9 of drying the rice cake in the step S8 or quenching the rice cake at -35 degrees in a vacuum .

A method of manufacturing a rice cake having a casing according to another embodiment of the present invention includes the steps of mixing at least one selected from among white rice, brown rice, germinated brown rice and black rice, and at least one selected from glutinous rice, barley rice, millet, (Step S1) of washing at least one selected from the group consisting of mung bean, bean paste, chinese bean, lentil bean, oats, quinoa and chick bean (step S1) (S7-1) filling the casing 1 in a state in which the raw material, i.e., the raw material and the additive materials in the step S4 is not cooked, and the step (S7-1) (S8-1) in which cooking oil is applied at a temperature of 95-100 DEG C for 15-20 minutes in a steam shaping mold and then cooled, and the rice cake of the step (S8-1) is dried and vacuum packaged , Quenching to -35 캜 and vacuum packing (S9-1) It may be.

In the above-mentioned two embodiments, in step S1, in addition to the raw material, wormwood, amber, zucchini, ramie, broccoli, tomato, mulberry leaf, chlorella, chestnut, green tea, chicory, (Step S2) for adding an additive material to be cleaned, at least one selected from roots, banks, gingko leaves, and safflower seeds, cleaned in boiling water, washed in a cooling water, , Which is a color, flavor, sweetness and functional ingredient of nature and which is selected from the group consisting of apple, pear, grape, strawberry, mandarin, persimmon, banana, orange, blueberry, raspberry, asaiberry, cleanberry, kingsberry, The method may further include a step (S 3) of preparing a functional ingredient by washing one or more fruits, slicing the same into thin pieces, drying the same in a drier, and preparing the powder.

The casing is selected from a casing of a predetermined length and a casing of a roll type, and can be selected from an edible casing and a plastic casing.

The rice cake having a casing according to an embodiment of the present invention may contain at least one selected from the group consisting of white rice, brown rice, germinated brown rice and black rice, and at least one selected from glutinous rice, barley rice, millet, The rice cake prepared by steam-boiling the at least one material selected from bean paste, chinese bean, lentil bean, oats, quinoa, and chick bean is filled in the casing (1) and sterilized at 65 to 70 for 2 to 5 minutes After processing, cooking oil is applied and vacuum packed.

The rice cake having a casing according to another embodiment of the present invention may contain at least one selected from the group consisting of white rice, brown rice, germinated brown rice and black rice and at least one selected from glutinous rice, barley rice, millet, It is necessary to fill the casing with at least one selected from red beans, oats, chinos, chick beans, lentil beans, oats, chinos, and chick beans. It is then boiled at 95-100 ° C for 15-20 minutes, ripened and sterilized, Quenched and vacuum packed.

The rice cakes having the casings of the above two embodiments are used in addition to the raw material as an additive for food and nutrition such as wormwood, amber, marigold, ramie, broccoli, tomato, mulberry leaf, cherry, chestnut, green tea, It is a color, flavor, sweetness, and functional sub ingredient in nature that is added to any one or more of the additive materials selected from a bank, a gingko leaf, and safflower seed, and an apple, a pear, a grape, a strawberry, a mandarin orange, a banana, an orange, a blueberry, a raspberry, , At least one of a functional ingredient including at least one fruit selected from the group consisting of Kleinberi, King's Berry, Rubus, and Odi.

According to the present invention, by filling the casing with rice cakes, there is no evaporation of moisture, so that the distribution and storage can be improved without deteriorating the sensual quality, the portability can be improved, and it can be widely used and the rice cake consumption can be increased. In addition, the rice cake filled in the casing according to the present invention can store the rice cake for a long time without using a preservative, so that it is possible to freely utilize the natural raw material and add the function, and the rice cake can be widely used as the cooking material It also has the effect of replacing the traditional Korean flavor with the existing sausage market.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram schematically showing a process for producing a rice cake having a casing according to an embodiment of the present invention; FIG.
FIG. 2 is a photograph showing a food collagen casing filled with rice cakes and manufactured in a unit length according to the present invention. FIG.
Fig. 3 is a cross-sectional view of the edible collagen casing according to the present invention. Rollo A photograph showing that it was manufactured by filling .
4 is a process diagram schematically showing a process for producing a rice cake having a casing according to another embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which embodiments of the invention are shown.

The characteristic feature of the present invention is that an edible casing is used for a rice cake made by adding natural materials to a conventional traditional rice cake raw material. Artificial casings for foods include collagen casings for ingestion, cellulose casings for non-ingestion, fibrous casings, cellophane films, and plastic casings. In the embodiment of the present invention, the collagen casing is compatible with rice cakes and is selected and used. However, it can be changed at any time with a casing for non-intake according to the purpose of rice cake.

The reason why the current rice cake is rejected by foreigners and young people is because of lack of texture and storage, but since many people are familiar with sausages using edible casing, There is no inconvenience, and it is judged that the taste and taste can be recovered.

Various kinds of sausages and ham using conventional edible casings are designated as carcinogens by the World Health Organization (WHO), and it is preferable to replace the contents with sausages using such processed meat with vegetable grain processed products, that is, rice cakes.

The present invention will be described with reference to a process chart schematically shown in Fig.

Step 1: Preparing the raw material for cleaning, roughening and pulverizing (S1)

The preparation step (step 1: S1) is a step of preparing a rice cake, which is prepared by mixing at least one selected from white rice, brown rice, germinated brown rice and black rice, which are conventionally used as rice cake materials, with glutinous rice, barley rice, millet, At least one selected from the group consisting of yulmu, mung bean, red bean, chiaceide, lentil bean, oats, quinoa, and chick bean is washed and ground and prepared.

Second Step: Additive Substrate Preparation Step (S2)

Add ingredients for food and nutrition, polish the ingredients, boil them in boiling water, wash them in cooling water, remove water, grind or dry and prepare with powder. Namely, any one or more ingredients selected from mugwort, pumpkin, radish, ramie, broccoli, tomato, mulberry leaf, chlorella, chestnut, green tea, chicory, gardenia, root, bank, gingko leaf, safflower seed, Wash it in the cooling water, remove it from the water and pulverize it, or prepare it with powder after drying.

Step 3: Prepare functional subsidiary material (S3)

Selected from among natural colors, incense and sweet and functional ingredients such as apple, pear, grape, strawberry, mandarin, persimmon, banana, orange, blueberry, raspberry, asaiberry, cleanberry, After washing one or more fruits, they are sliced into thin pieces, dried in a drier, and made into powder.

Step 4: Aligning the raw material of the rice cake with the additive materials (S4)

The salt is added to the raw materials and the additive materials such as a conventional method for producing rice cakes. Preferably, it is washed and dried before use so that there is no naturally occurring ginseng of edible salt.

Step 5: Step of seating the ingredients on a loincloth (S5)

The raw material and the additive materials obtained in the above steps 1 to 3 are mixed in a suitable ratio in a fourth step and mixed in a mixer and placed in a silk.

Step 6: The heating step (S6)

In the fifth step, the rice cake materials seated in the seam are steamed by a thickener to prepare rice cake.

Step 7: filling the casing with rice cake or rice cake material (S7)

Step 7 is a step of filling the casing 1 with, for example, an edible collagen casing as shown in the photograph of FIG. 2 by attaching a filling device to the lit rice cake machine after the sixth step of the above-described increase or using an existing sausage filler.

At this time, the rice cakes are packed in the food casing in unit lengths, for example, at intervals of 3 to 5 cm, and bundled with the thread strap 2, or filled in the casing 1 having a long roll shape as shown in Fig. 3, Make a knot to cut at the time of sale.

Step 8: Post-treatment of the rice cake filled in the casing (S8)

In step 7, the cooked rice cake, which is cooked in the food casing, is sterilized at 65 to 70 ° C for 2 to 5 minutes, and then the edible oil is applied to the cooked steamer, that is, the steamer.

Step 9: Vacuum packaging step

The rice cake of the step (S8) is dried in a drier and vacuum packed. Alternatively, it may be quenched at -35 ° C and vacuum packaged.

The rice cake filled in the collagen casing after the rice cake was prepared through the processes of the first to the 9th steps of the present invention and the rice cake made of the rice cake material under the same condition were respectively stored for 4 hours, 8 hours, 12 hours, and 20 hours The results of the measured sensory quality are shown in Table 1 below. It is traditionally made by steamed rice flour and placed on an ebony plate, and then it is made by cutting it with a sack with a bag several times and pulling a long and long rice cake. The reason is that rice cake is added to taste and this taste is added. It is not tasty, but can be used as a variety of ingredients in cooking.

Sensory Quality Measurement of Common Garrack and Collagen Casing Filled Rice Cake at Room Temperature Sensual evaluation items Compared to general karaok The collagen casing filling cake of the present invention 4 hours 8 hours 12 hours 20 hours 4 hours 8 hours 12 hours 20 hours Moistness Good rigidity crustiness crustiness Good Good Good Good sweetness Good Fall Fall Fall Good Good Good Good incense Good Fall Fall Fall Good Good Good Good Chromaticity water chestnut Fall Fall Fall Good Good Good Fall Texture Fall Fall Fall Fall Good Good Good Fall Satiety Good Fall Fall Fall Good Good Good Fall Overall likelihood usually Fall Fall Fall Good Good Good Fall

As can be seen from the above Table 1, according to the present invention, the packed rice cake after filling the rice cake with the collagen casing was maintained in good condition for the first 20 hours, and the color, texture, In the preference degree, it was found that it dropped slightly after 20 hours, but it is judged to be a result of 20 hours at room temperature, and it is possible to store for more than 1 year without deterioration of sensory quality during freezing storage.

On the other hand, the common ingredients of the comparable garakjok were hardened after the first 4 hours, and the sweetness and aroma were also reduced. After 8 hours, the rice cake was hardened and the sensory quality in all measuring fields such as sweetness, Was observed.

In addition, according to the present invention, the storage properties of the filling rice cake filled with rice cake in the collagen casing and the generalized rice cake were examined, and the results as shown in Table 2 were obtained.

Evaluation of shelf life of ordinary rice cake and collagen casing filled rice cake at room temperature Product Name 1 day after manufacture 2 days after manufacture 3 days after manufacture 4 days after manufacture 5 days after manufacture A general karat cake rigidity crustiness Very hard Very hard and cracked Stone and crumb Collagen casing filling rice cake Good Good rigidity crustiness Very hard

From Table 2, it can be seen that the packing of the rice cake in the collagen casing according to the present invention maintained a good state at room temperature for up to 2 days after the preparation, hardened at 3 days and hardened after 4 days, It was confirmed that the common rice cake began to harden for 1 day after the preparation, hardened for 2 days, and started to crack after 4 to 5 days. The rice cakes filled in the collagen casing according to the present invention can be baked or steamed after 4 to 5 days, so that they can have almost the same inherent sensory qualities. As a result, they are brittle and brittle, There is an important difference in that it can not be returned to the state.

In the above embodiment, the raw material and the additive materials are cooked to fill the casing by making rice cakes. However, as a modification of the present invention, as shown schematically in Fig. 4, from the first step of the above steps, (Step S7-1) filling the casing 1 with the raw materials of the fourth step, i.e., the raw materials and the additive materials, in the raw state, (S8-1) for heating the casing filled with the rice cake materials in a steam shaping mold at 95-100 DEG C for 15-20 minutes, Dried in a vacuum pavement, quenched at -35 캜 and vacuum packaged may be prepared including step (S9-1).

Although the above-described examples use karat cake, it goes without saying that the cake can be manufactured by filling rice cakes made of other kinds of materials into the casing.

Therefore, according to the present invention, rice cakes filled with rice cakes in the collagen casing can greatly increase the circulation period while maintaining the quality of the flavor and aroma without using preservatives such as aging inhibitors, stabilizers, enzymes, emulsifiers and preservatives, It can be used as a diverse cooking material, and it can be stored in frozen storage, and it is expected to contribute to overseas exports by greatly increasing storage and distribution period of filling rice cake.

In particular, the filling rice cake filled in the casing according to the present invention is improved in storage and portability, and it is possible to add health function by selecting natural materials so as to be effective for obesity management and diet, Traditional Korean rice cake can be provided as a traditional food for Koreans living overseas, and it can be made possible as a simple substitute for wellbeing for young people who prefer bread to their foreigners with their texture and nutrition.

In addition, the rice cake filled in the casing of the present invention is a food that is safe even if it is taken for a long time because it is manufactured without using an aging inhibitor, a stabilizer, an enzyme agent, an emulsifier, a preservative, etc. However, In order to solve this problem, it is necessary to use natural natural ingredients and edible casings of traditional rice cakes to maintain the traditional taste, to fill the edible casing in order to improve preservability, nutrition, functionality and convenience, and to prevent deformation during sterilization And a vacuum packaging method using the vacuum cleaner.

In the present invention, there is a similar point in using ham and sausage which are filled with rice cakes and rice cakes filled with meat products in the casing. However, in addition to differences in materials, existing sausages are used as aging inhibitors, stabilizers, , An emulsifier, a preservative, etc., and fill only with organisms without filling the fillings with fillers. Conventionally, ham and sausages can be refrigerated only by smoked or steamed technology after filling. However, The rice cake filled in the rice cake is filled with the rice cake as a filler, and then the rice cake is steamed and sterilized by steam, followed by vacuum packing and quenching, thereby greatly improving the storage period.

In addition, when the conventional rice cakes have not been stored at room temperature after 4 hours of production, the conventional rice cake starts to harden by germ breeding and moisture evaporation, starts to dry, starts to change rapidly due to contamination of the rice cake surface, The filling of the rice cake by the casing prevents evaporation of water and prevents the pollution of the outside. It is delayed due to deterioration and the shelf life is prolonged. The effect is to reduce the damage of the preservative agent, It can be used as a traditional rice cake and it is enough to be used as any cooking material, so it will be possible to substitute Korean traditional taste for ham and sausage market.

In the present invention, the casing material used for filling the rice cake may be an edible material such as a collagen casing, or may be made of a plastic material, and the casing may be peeled off during cooking.

The method for producing rice cake having the casing of the present invention can be used for improving the rice cake manufacturing method so as to improve portability while maintaining long-term storage stability and sensory quality of rice cake.

1: Casing 2: Wrist strap

Claims (7)

delete The present invention relates to a method for producing a soybean meal comprising the steps of mixing at least one selected from the group consisting of rice, brown rice, germinated brown rice, and black rice, and glutinous rice, barley rice, millet, (Step S1) of washing, roughening and crushing at least one selected from among the plurality of raw materials,
In addition to the raw material in step S1, the additive materials for the food and nutrition include mugwort, amber, ryeol, ramie, broccoli, mallow, mulberry leaf, chlorella, chestnut, green tea, chicory, gardenia, (Step S2), which is a step of preparing an additive material to be cleaned, cleaned in boiling water, washed in a cooling water,
As a color, flavor, sweetness and functional ingredient in nature, any one selected from among apple, pear, grape, strawberry, mandarin, persimmon, banana, orange, blueberry, raspberry, asaiberry, cleanberry, kingsberry, (S3) of preparing a functional ingredient by washing the above-mentioned fruits, slicing them into thin pieces, drying them in a drier and preparing them with a powder,
A step of aligning the raw material of the rice cake with salt (step S4)
Filling the collagen casing 1 with the raw material and the additive materials of the step S4 in a raw state (step S7-1)
A heating and post-treatment step (S8-1) of kneading the collagen casing filled with rice cake materials in step (S7-1) at a temperature of 95-100 DEG C for 15-20 minutes in a steam shaping mold, cooling the oil,
And a step (S9-1) of rapidly cooling the rice cake of the step (S8-1) to -35 占 폚 and vacuum packing.
delete delete delete The present invention relates to a method for producing a soybean meal comprising the steps of mixing at least one selected from the group consisting of rice, brown rice, germinated brown rice, and black rice, and glutinous rice, barley rice, millet, , And at least one member selected from the group consisting of
In addition to the raw materials, at least one selected from wormwood, amber, zucchini, ramie, broccoli, metatol, mulberry leaf, chlorella, chestnut, green tea, chicory, gardenia root, bank, ginkgo leaf and safflower seed as additives for food and nutrition However,
The color, flavor, sweetness and functional ingredient of nature are selected from among apple, pear, grape, strawberry, mandarin, persimmon, banana, orange, blueberry, raspberry, asaiberry, cleanberry, kingsberry, At least one functional ingredient in a functional ingredient including at least one fruit is not taken into the collagen cooking casing without being cooked, and the mixture is kneaded at 95 to 100 ° C for 15 to 20 minutes to be ripened and sterilized. The cooking oil is then applied, , Rice cake with vacuum packaged casing.
















delete

Images