KR101860901B1 - Aretrogradation-inhibited frozen rice cake and its manufacturing method - Google Patents

Abstract

The present invention relates to a frozen rice cake in which aging is suppressed and a method for producing the same, comprising the steps of: (A) heating a grain flour with superheated steam; (B) preparing a rice cake by increasing the grain powder treated with the superheated steam; And (C) freezing the prepared rice cake with a magnetic resonance quick, whereby the aging of the rice cake after thawing is suppressed, whereby the rice cake is not hardened.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen rice cake,

The present invention relates to a frozen rice cake in which aging is suppressed after defrosting unlike conventional frozen rice cakes which are aged rapidly after thawing, and a method for producing the same.

The rice cake is usually made by grinding the grain with powder and then dipping it in the damp as it is damp, mixing the water, mixing and boiling, boiling or boiling, stirring oil in the broiling iron, Nuts, dried fruits, herbs, petals, etc. are added.

Since the rice cake is the main food of the grain, it could not be easily eaten except the special days and times during the period when the old grain production was lacking. However, as the industrial technology developed in the 1970s in Korea, I was able to eat rice cake.

In addition to the traditional rice cakes, rice cakes with various functionalities have been developed in accordance with the increase of grain production, and a lot of researches are now being made on techniques that can more easily take rice cakes than functional rice cakes.

Rice cakes are a big part of our dietary culture, and as we become interested in traditional foods, consumption of rice cakes is increasing more naturally. In addition, due to the internationalization of traditional foods, rice cake is emerging as a food that can be internationalized following Kimchi.

However, the rice cake is a starchy food, and has a disadvantage in that a so-called aging phenomenon occurs after the lapse of time after the preparation or thawing of the frozen rice cake, resulting in hardening of the food and poor palatability.

In general, aging is caused by starch changing into? -Starch, and therefore, a method of preventing aging by adding saccharides or beta amylase to prevent the aging of food has been provided. In addition, there is a report on the inhibition of aging using powdery flour.

Rice is mostly composed of starch, and rice starch is mainly composed of amylose (a normal chain polysaccharide formed by α-1,4 bond of D-glucose) and amylopectin (α-1,4 bond of D-glucose Polysaccharides containing side chains having α-1,6 bonds in various places). Typically, rice starch comprises about 15% amylose and about 85% amylopectin, and the waxy starch is 100% amylopectin.

When starch particles are irradiated with X-rays, they show an interference figure of a Divisor-Scherrer and a crystalline part appears. Such a crystal part is called a micell and disappears by gelatinization. Starch micelles absorb water and swell, and when heated, the starch structure is disturbed and luxury occurs. It is called retrogradation when it is cooled again and the starch particles are re-established and returned to their original structure.

Generally, when rice cake is thawed after freezing, the starch aging phenomenon becomes worse and it hardens within 5 minutes and it becomes difficult to ingest.

Therefore, there is a demand for a method for suppressing aging of rice cakes even if the frozen rice cakes are thawed.

Korean Patent No. 1171196 Korean Patent Publication No. 2013-0074199

It is an object of the present invention to provide a frozen rice cake in which deterioration of rice cake during thawing is suppressed and hardened.

Another object of the present invention is to provide a method for manufacturing the frozen rice cake.

To achieve the above object, the present invention provides a method for preparing frozen rice cake in which aging is suppressed, comprising the steps of: (A) pre-treating cereal flour with superheated steam; (B) preparing a rice cake by increasing the grain powder treated with the superheated steam; And (C) freezing the prepared rice cakes with a magnetic resonance quick.

In the step (A), the superheated steam may be steamed at 130 to 250 ° C. for 10 seconds to 3 minutes.

In the step (A), heating with superheated water vapor may be performed in a super-superheat steam apparatus (SHS).

In the step (A), the grain flour may be glutinous rice flour, rice flour, brown rice flour, or a mixture thereof.

The step (B) may further include adding sugar, maltodextrin, fatty acid ester, rice wine, salt or a mixture thereof to the grain flour.

The step (B) may be carried out at a temperature of 90 to 110 ° C for 15 to 30 minutes.

In step (C), the rice cake can be frozen by discharging an electric magnetic field of 1.0 X 10 ⁴ to 4.0 X 10 ⁴ Vm ^-1 .

In the step (C), the deep portion temperature of the frozen rice cake may be -10 to -20 캜.

In another aspect of the present invention, there is provided a frozen rice cake in which aging of the present invention is inhibited.

The frozen rice cake may be a rice cake which is prepared in the form of sulli rice cake, galatheok cake, Baekseolgi, Songpyeon, Korean rice cake, Gappyok, Injeomi, pottery, bukwuki or zucchini rice cake.

According to another aspect of the present invention, there is provided a method of manufacturing frozen rice cake wherein aging is suppressed, comprising the steps of: (a) pre-treating cereal flour with superheated steam; (b) preparing a rice cake by increasing the grain powder treated with the superheated steam; And (c) freezing the prepared rice cakes.

When frozen rice cake is defrosted in a microwave oven, the frozen rice cake is hardened while aging occurs within 5 minutes. The frozen rice cake of the present invention does not aging even after 10 minutes or more after thawing in a microwave oven, Is low, and the preference is similar to that of the frozen rice cake.

The present invention relates to a frozen rice cake in which aging is suppressed after defrosting unlike conventional frozen rice cakes which are aged rapidly after thawing, and a method for producing the same.

Hereinafter, the present invention will be described in detail.

A method for producing frozen rice cake in which the aging of the present invention is inhibited includes the steps of (A) pre-treating cereal flour with superheated steam; (B) preparing a rice cake by increasing the grain powder treated with the superheated steam; And (C) freezing the prepared rice cakes with a magnetic resonance quick.

First, in the step (A), the grain powder is heat-treated with superheated steam.

The superheated water vapor treatment can be carried out by using super superheated steam (SHS). By treating with superheated steam, it is possible to solve the problem that the rice cake is broken when the frozen rice cake is thawed and that the frozen rice cake is hardened rapidly in a short time after thawing.

According to the present invention, when heat treatment is carried out with ordinary steam without treating with superheated steam of the super-superheat steam apparatus (SHS) according to the present invention, the rice cake is broken during thawing of the frozen rice cake and can be rapidly hardened within a short time after thawing.

The superheated steam treatment is carried out at 130 to 250 DEG C, preferably 150 to 180 DEG C for 10 seconds to 3 minutes, preferably 20 to 40 seconds. If the superheated steam treatment temperature and time are less than the lower limit, the problem solved in the superheated steam treatment may not be solved. If the superheated steam treatment temperature and time are above the upper limit, the frozen rice cake may be aged in a short time when thawed.

The grain powder is not particularly limited as long as it can make rice cakes, but it may be a glutinous rice powder, a rice flour, a brown rice flour or a mixture thereof. When barley powder, black rice powder or the like is used instead of the above powder, dissolution of the frozen rice cake may degrade the taste and texture.

Next, in step (B), rice cake is prepared by adding the cereal flour treated with the superheated steam.

In order to improve the preference of the rice cakes in the process of adding the sugar, maltodextrin, fatty acid ester, makgeolli, salt or a mixture thereof, it is not limited thereto.

The enhancement is carried out for 15 to 30 minutes with steam at 90 to 110 ° C. When the roasting temperature and time are less than the lower limit, unripe rice cake can be produced. If the roasting temperature is higher than the upper limit, the desired effect of the present invention can not be obtained.

Next, in the step (C), the produced rice cake is frozen in an electric magnetic field to prevent the frozen rice cake from being aged after being thawed, and a chewy texture and preference similar to rice cake before the freezing is maintained. This effect is the result of freezing the rice cakes produced by using superheated steam heated cereal flour into an electric magnetic field.

In the magnetic resonance quick freezing method, energy is added in the magnetic field environment of the frozen material to vibrate the water molecules of the frozen material to suppress the freezing of water, thereby maintaining the supercooled state and lowering the temperature to below a certain temperature , Since the inside and the outside of the frozen water are frozen at the same time, there is no movement of water molecules during the freezing of the food, so that the destruction of the cell tissue is minimized.

The electric field used in the present invention is 1.0 X 10 ⁴ to 4.0 X 10 ⁴ Vm ^-1, preferably 1.5 X 10 ⁴ to 2.0 X 10 ⁴ Vm ^{- 1.} When the electric magnetic field is less than the lower limit value, it is difficult to simultaneously freeze the inside and outside of the rice cake, so that the structure of the rice cake is destroyed and aging of the rice cake after the defrosting proceeds rapidly and can be rapidly hardened in a short time. Heat is generated to cause denaturation of rice cakes.

The deep portion of the frozen rice cake which is frozen by the electric magnetic field freezing method is -10 to -20 캜, preferably -15 to -20 캜. When the deep portion of the frozen rice cake is frozen out of the above range, It proceeds quickly and the moisture content sharply decreases and becomes hard and the preference degree may be lowered.

At this time, the deep portion temperature refers to the midpoint between the upper and lower surfaces of the frozen rice cake, and the midpoint between both sides, for example, the temperature of the most central portion in the frozen rice cake.

The frozen rice cake produced in the above-mentioned production method is not particularly limited, but it can be preferably a rice cake prepared in the form of Sulgi Cake, Garak Cake, Baek Seolgi, Songpyeon, Giju Rice Cake, .

As another example, the present invention provides a method for producing frozen rice cake in which aging is inhibited, comprising the steps of: (a) pretreating cereal flour with superheated steam; (b) preparing a rice cake by increasing the grain powder treated with the superheated steam; And (c) freezing the prepared rice cakes.

The steps (a) and (b) are the same as those described in steps (A) and (B).

Next, in step (c), the prepared rice cakes are frozen.

The method of freezing the rice cake is not particularly limited, but an air blowing type freezing or a natural convection freezing method is preferable.

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 or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

<Sulky rice cake>

Control group 1.

It is a marketable rice cake.

EXAMPLES Example 1: Sulgi rice _SHS + electric field

The wet pulverized rice flour was pretreated with superheated steam at 160 ° C for 30 seconds in a superheated steam superheater (SHS), and then steamed at 105 ° C for 30 minutes using the pretreated rice flour. (Dainjeju, Jeju) and frozen at a deep temperature of -10 ℃ to prepare frozen Sukki-ki.

The electric magnetic field freezer is a freezer that discharges an electric magnetic field of 1.5 x 10 ⁴ to 2.0 x 10 ⁴ Vm ^-1 , and a deep temperature measurement is performed by connecting a cable sensor to the center of a sushi rice cake.

Example 2: Sulgi rice _SHS + electric field

The same procedure as in Example 1 was carried out except that the deep-frozen rice cake was prepared by freezing at a deep temperature of -20 ° C.

Example 3: Sulgi rice _SHS +

The same procedure as in Example 1 was carried out except that the freeze-dried rice cake was prepared by freezing using an airless freezer instead of the electric magnetic field freezer.

Comparative Example 1 Sookieok_electrical magnetic field_SHS omitted

The rice flour was steamed at 105 ° C for 30 minutes to prepare sulli rice cake in a conventional manner. The resulting rice flour was placed in an electric field freezer (Daejeju, Jeju) and frozen to a core temperature of -6 ° C to prepare a frozen rice cake.

The electric magnetic field freezer is a freezer that discharges an electric magnetic field of 1.5 x 10 ⁴ to 2.0 x 10 ⁴ Vm ^-1 , and a deep temperature measurement is performed by connecting a cable sensor to the center of the sushi rice cake.

<Garaktok>

Control group 2.

It is a marketed garaktok.

Example  However, SHS + Electric field

The frozen rice cake was prepared in the same manner as in Example 1 except that frozen rice cake was used instead of frozen rice cake using an ordinary method for producing rice cake.

Example  However, SHS + Electric field

A frozen rice cake was prepared in the same manner as in Example 2 except that frozen rice cake was used instead of frozen rice cake using a conventional method for producing rice cake.

Example  However, SHS + Blowing type

The frozen rice cake was prepared in the same manner as in Example 4, except that the frozen rice cake was frozen using an airless freezer instead of the electric field freezer.

Comparative Example  2. However, SHS skip

The rice flour was steamed at 105 ° C for 30 minutes to prepare the rice cakes in a conventional manner. The rice cake was poured into an electric field freezer (Daejeju, Jeju) and frozen to a core temperature of -6 ° C to prepare frozen rice cake.

The electric magnetic field freezer is a freezer that discharges an electric magnetic field of 1.5 x 10 ⁴ to 2.0 x 10 ⁴ Vm ^-1 , and a deep temperature measurement is performed by connecting a cable sensor to the center of a sushi rice cake.

< Test Example >

The frozen rice cakes prepared in Examples and Comparative Examples were thawed using a general microwave oven (RE-551B, 2450 MHz, 700 W, Samsung, Suwon, Korea) and used for the experiment. The rice cake of the control group was used immediately after the preparation in the experiment.

Test Example  1. Measurement of aging degree

The degree of senescence was measured by the α-amylase-iodine method by modifying the method of Tsuge et al. 250 ml of sample was added to 50 ml of distilled water and homogenized for 3 minutes using Ultra-turrax (Model No. T25, Janken & Kunkel, Germany). To 5 ml of homogenized solution was added 3 ml of distilled water, 0.1 2 ml of a solution of α-amylase (EC 3.2.1.1, Type-A from Bacillus species , 873 units / mg solid, Sigma, USA) was added after adding 2 ml of M phosphate buffer (pH 6.0, 7 units) was added and reacted in a constant temperature water bath at 37 ° C for 10 minutes. To this was added 5 ml of 4N NaOH solution and neutralized with 4N HCl to make 100 ml. 10 ml of the above solution was reacted with 5 ml of iodine solution (0.2% I ₂ -2% KI, w / v), and distilled water was added thereto to make 100 ml. The mixture was allowed to stand at room temperature for 20 minutes and then analyzed using a spectrophotometer at 625 nm The absorbance was measured. The aging degree was calculated using the following equation (1).

[Equation 1]

(%) = 100 - {(a-b) / (a-c) 100}

a: absorbance of total starch fraction

b: Absorbance of starch fraction after enzyme reaction

c: Absorbance of starch fraction after complete decomposition by enzyme

division Control 1 Example 1 Example 2 Example 3 Comparative Example 1 Control group 2 Example 4 Example 5 Example 6 Comparative Example 2 Aging degree
(%) 2.42 ± 0.85 28.49 + 1.82 15.40 ± 0.86 39.41 ± 1.22 44.51 ± 1.09 3.85 ± 0.78 30.09 + - 1.72 15.24 + - 0.92 37.13 + - 2.82 47.16 + - 0.98

As shown in Table 1, it was confirmed that the frozen rice cakes produced according to Examples 1 to 3 of the present invention had a lower degree of senescence after thawing than the frozen rice cakes produced according to Comparative Example 1. In particular, it was confirmed that the degree of aging of Example 2, in which the core temperature was -20 ° C, was lower than that of Example 1 where the core temperature was -10 ° C.

It was also confirmed that the frozen rice cakes produced according to Examples 4 to 6 of the present invention had a lower degree of senescence after thawing than the frozen rice cakes produced according to Comparative Example 2. [ Particularly, it was confirmed that the degree of aging in Example 5, in which the core temperature was -20 占 폚, was lower than that in Example 4 in which the core temperature was -10 占 폚.

Test Example  2. Water activity and chromaticity measurement

2-1. Moisture activity (a _w ): Moisture activity (Novasina, Labmaster-aw, Lachen, Switzerland) was measured after cutting the rice cake 10 minutes after thawing into 2 × 2 × 2 cm.

2-2. Chroma: The CIE L * - value indicating the lightness and the a * - value indicating the redness using a colorimeter (Chroma meter, CR 210, Minolta, Japan) for 10 minutes after thawing And b * - values indicating yellowness were measured. In this case, a white standard plate having L * - value of +97.83, a * - value of -0.43 and b * - value of +1.98 was used.

division Water activity Chromaticity L * a * b * Control 1 0.998 0.004 80.27 + - 0.82 1.97 + - 0.12 7.55 + - 0.12 Example 1 0.986 0.003 84.29 + - 2.42 -0.86 ± 0.11 9.68 ± 0.65 Example 2 0.997 ± 0.001 85.66 ± 0.69 -0.94 + 0.02 9.14 + 0.22 Example 3 0.988 ± 0.001 84.09 ± 0.18 -0.94 ± 0.01 9.87 ± 0.07 Comparative Example 1 0.964 ± 0.002 83.11 ± 0.56 -1.11 ± 0.05 10.14 ± 0.20 Control group 2 0.999 0.001 71.85 +/- 0.67 0.72 + 0.13 5.95 + - 0.54 Example 4 0.992 0.001 70.70 ± 0.81 0.85 ± 0.08 5.10 ± 0.20 Example 5 0.996 0.001 71.25 + 1.15 0.63 + 0.16 5.17 ± 0.95 Example 6 0.991 0.001 69.78 ± 0.92 0.78 ± 0.29 4.92 0.32 Comparative Example 2 0.960 0.001 65.17 ± 0.88 0.80 + 0.11 5.01 ± 0.29

As shown in Table 2, the frozen rice cakes produced according to Examples 1 to 3 of the present invention showed water activity similar to that of control 1 after thawing compared with the frozen rice cakes prepared according to Comparative Example 1, Respectively.

In addition, the frozen rice cakes produced according to Examples 4 to 6 of the present invention exhibited water activity similar to that of control group 2 after thawing compared with the frozen rice cakes prepared according to Comparative Example 2, and high lightness was confirmed.

Test Example  3. Measurement of physical properties

After 10 minutes of thawing, the rice cake was cut into 2 × 2 × 2 cm and measured with a texture analyzer (TA-XT2i, Stable Micro Systems, England). The thickness of the sample was adjusted to be uniform and placed parallel to the center of the plate. Two-bite compressin test was used to calculate the hardness (g), adhesiveness, springiness, cohesiveness, gumminess , g), chewiness (chewing voice, g). The analysis conditions were maximum load 2 kg, head speed 2.0 mm / sec, probe (0.20Φ cylinder probe), distance 8.0 mm, and force 5 g.

division Hardness Stickiness Resilience Coherence Gum Chewing voice Control 1 568.72 ± 88.79 -24.41 + -5.22 1.04 ± 0.19 0.87 ± 0.02 494.01 + - 86.35 457.29 + - 77.75 Example 1 646.61 + - 66.49 -26.38 ± 6.35 1.05 + 0.08 0.92 + 0.03 599.95 ± 52.71 584.15 +/- 40.51 Example 2 634.65 ± 73.88 -27.98 + -8.47 1.06 ± 0.19 0.91 + 0.04 579.66 + 51.45 557.46 +/- 55.65 Example 3 735.16 ± 225.86 -12.97 + - 11.33 0.96 + 0.03 0.87 ± 0.01 636.43 ± 195.45 612.52 ± 192.98 Comparative Example 1 834.27 ± 75.44 -10.11 + - 7.13 0.69 ± 0.08 0.79 + - 0.01 694.36 + - 61.18 689.39 ± 116.49 Control group 2 943.76 ± 56.20 -552.97 + - 72.41 0.94 + - 0.01 0.91 ± 0.00 858.24 + - 48.88 805.04 + 49.31 Example 4 1183.38 ± 275.33 -68.68 +/- 79.35 0.93 + 0.02 0.87 ± 0.01 2031.96 + 346.31 1882.28 ± 295.59 Example 5 1054.38 ± 93.24 -664.03 ± 90.94 0.93 + 0.02 0.87 ± 0.01 1026.39 + - 103.37 1009.37 + - 98.38 Example 6 1295.31 + - 105.36 -783.95 + - 336.58 0.90 + 0.04 0.83 0.02 2207.57 ± 86.45 2088.61 + - 94.76 Comparative Example 2 1416.18 ± 110.27 -799.46 +/- 194.46 0.84 ± 0.01 0.71 ± 0.01 2946.11 + - 55.68 2486.44 + 91.24

As shown in Table 3 above, it was confirmed that the frozen rice cake produced according to Examples 1 to 3 of the present invention had better physical properties after thawing than the frozen rice cake produced according to Comparative Example 1. In particular, it was confirmed that the frozen rice cakes of Examples 1 and 2 were not hardened because the hardness after thawing was lower than that of the frozen rice cakes of Comparative Example 1.

In addition, it was confirmed that the frozen rice cakes produced according to Examples 4 to 6 of the present invention had better physical properties after thawing than the frozen rice cakes produced according to Comparative Example 2. In particular, it was confirmed that the frozen rice cakes of Examples 4 and 5 had lower hardness after thawing than the frozen rice cakes of Comparative Example 2.

Test Example  4. Sensory evaluation

The frozen rice cakes prepared in Examples and Comparative Examples were defrosted and 10 minutes later, the frozen rice cakes were tasted by 10 professional panelists. Then, the sensory evaluation was carried out by the 9-point scale method and the average value was obtained.

- Appearance, moisture, taste, tenderness and general preference: 1 point = very bad, 9 points = very good

division Control 1 Example 1 Example 2 Example 3 Comparative Example 1 Control group 2 Example 4 Example 5 Example 6 Comparative Example 2 Exterior 8.60 7.80 7.80 7.60 7.20 8.40 7.60 7.60 7.60 7.30 Moisture 7.80 8.40 7.80 7.20 7.00 8.00 8.00 7.60 7.40 6.90 flavor 8.40 8.20 8.40 7.40 6.90 8.40 7.80 8.20 7.40 7.00 Softness 8.20 8.00 8.00 7.60 6.80 8.20 8.00 8.20 7.80 7.00 Overall likelihood 8.40 7.80 8.20 7.60 6.50 8.60 8.00 7.80 7.40 6.90

As shown in Table 4, the frozen rice cake prepared according to Examples 1 to 3 of the present invention was superior to the frozen rice cake prepared according to Comparative Example 1 in terms of appearance, moisture, taste, softness and general taste after thawing Respectively. In particular, Example 2 showed similar preference to the control group.

In addition, the frozen rice cakes produced according to Examples 4 to 6 of the present invention were superior to the frozen rice cakes produced according to Comparative Example 2 in terms of appearance, moisture, taste, softness and general taste after thawing.

Claims (9)

(A) pre-treating the grain flour with superheated steam;
(B) preparing a rice cake by increasing the grain powder treated with the superheated steam; And
(C) freezing the prepared rice cakes with a magnetic resonance quick,
Wherein the deep portion of the frozen rice cake in the step (C) is -15 to -20 占 폚. The method of claim 1, wherein the superheated steam is steamed at 130 to 250 ° C for 10 seconds to 3 minutes in step (A). The method according to claim 1, wherein the grain powder in step (A) is glutinous rice powder, rice flour, brown rice powder or a mixture thereof. The method according to claim 1, wherein the step (B) further comprises adding sugar, maltodextrin, fatty acid ester, makgeolli, salt or a mixture thereof to the cereal flour to grow the frozen rice cake . The method of claim 1, wherein the step (B) is carried out at a steam temperature of 90 to 110 ° C for 15 to 30 minutes. The method of claim 1, wherein in step (C), the rice cake is frozen by releasing an electric magnetic field of 1.0 X 10 ⁴ to 4.0 X 10 ⁴ Vm ^-1 . delete A frozen rice cake produced by the production method of any one of claims 1 to 6 wherein the aging is inhibited. delete