KR101931576B1 - Manufacturing method of rice cake using the drying rice powder and rice cake manufactured by the same - Google Patents

Abstract

The present invention relates to a process for producing rice cakes using dry grain flour and rice cakes produced by the process. The rice cakes produced by the production method of the present invention have a low hardness even when dry rice flour is used and are excellent in texture due to moistness.

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing rice cakes using dry grain powder and a rice cakes produced by the above method,

The present invention relates to a process for producing rice cakes using dry grain flour and rice cakes produced by the process.

In recent years, interest in traditional rice cakes has increased not only in Korea but also in processed foods using rice flour. Rice cakes are generally known as foods that can not be easily made and prepared because of the complexity of preparing and manufacturing the ingredients. However, recently, as the interest in standardization and scientificization of the manufacture of traditional foods has increased, standardized methods and simple methods have been developed so that the general public can easily access them. Such industrialization of rice cake is necessary for solving inventories of surplus rice and increasing the value of rice cake industry.

Rice is one of the most important food crops in the world and is used as a stock in Asia, including Korea. Most rice has been consumed, but recently, the introduction of new foods such as infant foods and gluten-free products has significantly increased the consumption of rice flour.

Rice flour is also used in a wet state, but it is made through a drying process to facilitate distribution and handling for use as flour. Recently, a dry milling method has been developed to increase the shelf life and to mill by adjusting the particle size according to the application. Dry milling is advantageous in that the process is simple and time is saved. In addition, rice flour, which has been dry-milled using hot air drying or air mill, has been produced professionally in a domestic rice milling company, thereby selling rice flour having a constant moisture content, uniform particle size, and standardized product. However, there is a problem that the damage of the starch is increased, and a lot of heat is generated in the process, thereby deteriorating the quality of the processed rice flour.

In this connection, it has been reported that a rice cake having a texture similar to that of a waxy rice cake can be produced by giving a physical stimulus to the rice (Han SY, 2013).

Therefore, the dry rice flour produced by the dry milling method is easier to produce and distribute than the wet milled rice flour by omitting the process of soaking, grinding and drying. However, the texture of the rice cake made of dry rice flour is rough and low in volume Quality characteristics and preference are low.

Accordingly, the present inventors have made intensive efforts to standardize a method of preparing rice cakes using dry rice flour, and as a result, they have confirmed that the dry rice flour slices produced through punching process have excellent texture and good taste, thus completing the present invention.

 Han, Seo Young et al. 2013. ENGLISH J. FOOD COOKERY SCI. 29: 29-36

It is an object of the present invention to provide a process for producing rice cakes using dry grain flour. Another object of the present invention is to provide a rice cake produced by the above production method.

In order to achieve the above object,

a) kneading the dry grain powder with salt and water;

b) increasing the dough of step a);

c) punching the thickened dough of step b); And

d) preparing a rice cake using the punched dough, wherein the rice cake is prepared by using the dry grain powder.

The rice cakes produced by the production method of the present invention have a low hardness even when dry rice flour is used and are excellent in texture due to moistness.

1 is a schematic view showing a slice production process using wet and dry rice flour.
Fig. 2 is a photograph of the appearance and cross section of the slice prepared by varying the punching time.

The present invention

a) kneading the dry grain powder with salt and water;

b) increasing the dough of step a);

c) punching the thickened dough of step b); And

d) preparing a rice cake using the punched dough, wherein the rice cake is prepared by using the dry grain powder.

The grain used in the present invention is at least one selected from the group consisting of rice, glutinous rice, barley, oats, wheat, sorghum, corn, soybean, mung bean, yulmu, jojoba, millet, red bean and buckwheat. When rice is used to prepare the slices, the slices can be prepared by mixing white rice and brown rice at an appropriate ratio according to the purpose.

The addition amount of the salt is 0.1 to 2.0% by weight based on the grain powder. Salt is a substance added to clarify the color of prepared slices, to enhance taste, to prevent the propagation and decay of microorganisms, and to be a substance (for example, green tea) that performs a function similar to salt, Can be used as a substitute. The added amount of salt used in the present invention is 0.1 to 2.0% by weight, preferably about 1% by weight, based on the grain used.

The added amount of the water is 40 to 80% by weight, preferably 55 to 65% by weight based on the grain powder. If the moisture content of the dough is less than 40%, the connection of the dough sheet is poor, and if it is more than 80%, the dough is kneaded, which makes it difficult to extrude and form.

The dough is steamed at a high temperature of 85-100 ° C. The growth time may vary depending on the kind of the slice to be produced, but it is generally 10 to 20 minutes, preferably 15 minutes. If the increase time is less than 10 minutes, the kneading time is insufficient because the kneading is sufficiently steamed. If it exceeds 20 minutes, the kneaded product obtained after the increase can be knocked down.

The present invention provides a method of manufacturing a slice with increased porosity and moistness by including a punching step in a thickened dough.

In the present invention, punching is performed so that specific physical properties such as adhesiveness and cohesiveness can be provided to the kneaded tissue. The punching time in the present invention is 5 to 15 minutes, preferably 7 to 13 minutes. If the punching is performed for less than 5 minutes, the hardness is not uniform because the dough is not mixed uniformly. If the punching is performed for more than 15 minutes, the dough becomes too tired and the quality is problematic.

And extruding the punched dough. The extrusion may be carried out one to three times depending on the purpose. If the extrusion is performed twice, the surface of the rice cake is more smooth than the one time of extrusion, but if it is more than 3 times, the rice cake becomes too hard and the rice cake is cooled, so that the extrusion is not effective.

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

EXAMPLES Example 1 Preparation of slices subjected to punching - (1)

First, 20 g of salt was dissolved in 400 g of water to prepare salt water. The prepared salt water was added to 2 kg of dry rice flour (moisture content 14% by weight or less, Nongshim flour mills Co., Ltd., Chungnam, Korea) and kneaded in a state of high despair. The dough was placed in a syrup (28 cm x 8 cm x 20 cm), steamed for 15 minutes using a steam boiler (DA-030, Donga machine, Gyeonggi, Korea) and punching machine (KM-89, Kyungchang machine, Seoul, Korea ) For 5 minutes. At this time, punching was performed 490 times per minute. The punched dough was extruded twice using a small armature (KM-102, Kyungchang machine, Seoul, Korea) to prepare a slice (Fig. 1).

Wet rice flour Dry rice flour Formulation ratio (%) Practice (g) Formulation ratio (%) Practice (g) Rice flour 100 2000 100 2000 water 20 400 60 1200 Salt One 20 One 20

Example 2: Preparation of a piece subjected to punching - (2)

The slice was prepared under the same conditions and in the same manner as in Example 1, except that punching was carried out for 10 minutes.

Example 3: Preparation of a piece subjected to punching - (3)

The slice was prepared under the same conditions and procedures as in Example 1, except that the punching was carried out for 15 minutes.

Comparative Example 1. Preparation of a section without punching

The slice was prepared without performing punching under the same conditions and methods as in Example 1 above.

Comparative Example 2. Preparation of slice using wet rice flour

Slices were prepared using wet rice flour (Yeongin Nonghyup, Chungnam, Korea) without performing punching under the same conditions and methods as in Example 1 above. In wet milling process, 10 kg of rice was washed three times, then immersed in water twice the weight of rice for 4 hours, dehydrated for 1 hour, and secondly pulverized with a roll mill to produce wet rice flour (moisture content 33% by weight) Respectively.

Experimental Example 1. Confirmation of changes in the appearance of the section according to punching time

First, in the outer surfaces of the sections prepared in Examples 1 to 4 and Comparative Examples 1 and 2, the sections were chilled at 4 DEG C for 24 hours to harden the surface of the sections. It was cut into a length of 5 cm and the surface was observed. On the other hand, the side of the section was observed by cutting the aged section to a length of 1 cm.

Changes in the width and height of the cuts were measured with calipers (caliper, CD-15CPX, Mitutoyo, Kawasaki, Japan) from cut pieces after cutting to a length of 1 cm. The statistical analysis of the experimental results was performed using SAS program (2001) and Duncan 's multiple range test was used for significance test (p <0.05).

sample Width (mm) Height (mm) Comparative Example 2 49.38 ± 0.69 ^b1) 11.79 ± 0.15 ^c Comparative Example 1 47.09 + - 0.60 ^c 11.53 0.09 ^c Example 1 50.51 ± 0.77 ^ab 13.21 ± 0.18 ^b Example 2 51.09 ± 1.19 ^a 14.67 ± 0.51 ^a Example 3 50.24 ± 0.31 ^ab 13.27 ± 0.16 ^b

¹⁾ Values with different subscripts in the same column are significantly different at p <0.05.

As a result, as shown in Table 2 and FIG. 2, the sections of Examples 1 and 2 increased in area and height. However, the width and height of the section of Example 3 were rather reduced. In particular, the breadth and width of breadth increased in Example 1 compared to Comparative Example 1, The width of the height was small. On the other hand, the sections of Comparative Example 1 were similar in height and decreased in width compared to Comparative Example 2. However, the sections of Examples 1 to 3 both increased in width and height as compared with Comparative Example 1, regardless of the punching time.

Example 2. Texture analysis of slices according to punching time

The properties of the slices prepared in Examples 1 to 3 and Comparative Examples 1 and 2 were measured by the following methods. First, each section was uniformly cut into a 20 mm-diameter frame, and its texture was measured using a texture analyzer (TA-XT plus, England). At this time, a 50 mm diameter aluminum cylinder probe was used as a probe, and the measurement was performed at a pre-test speed of 2.5 mm / s, a test speed of 1.0 mm / s, a test speed of 1.0 mm / s Post-test speed, 80% stain, and 10 g Trigger Force. &Lt; RTI ID = 0.0 &gt; The Texture Profile Analysis (TPA) measurements of hardness, adhesion, elasticity, cohesion and chewiness from the force-distance curve obtained above were analyzed by texture expert software and are shown in Table 3 below. For the statistical analysis of the experimental results, ANOVA was performed using SAS program and Duncan 's multiple test was used for significance test (p <0.05).

sample Comparative Example 2 Dry rice flour Comparative Example 1 Example 1 Example 2 Example 3 Hardness (kg) 27.66 + - 2.39 ^NS1) 30.85 + - 6.67 32.11 ± 1.99 27.57 + - 4.91 28.72 + 1.71 Adhesion (kg / sec) -14.35 +/- 6.74 ^a2) -27.54 ± 2.26 ^d -26.17 ± 1.17 ^cd -22.93 + 2.68 ^b -23.95 ± 0.54 ^bc Shout 0.72 ± 0.09 ^NS 0.75 + 0.06 0.78 ± 0.01 0.74 ± 0.05 0.78 ± 0.01 Coherence 0.73 ± 0.08 ^b 0.79 + 0.04 ^a 0.75 + 0.01 ^b 0.75 ± 0.04 ^ab 0.77 + 0.01 ^ab Chewiness 14.47 ± 2.45 ^c 18.43 ± 4.57 ^a 18.67 ± 1.28 ^a 15.44 ± 3.24 ^bc 17.25 ± 0.97 ^ab

¹⁾ None significant.

²⁾ Values with different subscripts in the same column are significantly different at p <0.05.

As a result, as shown in Table 3, the slice prepared in Example 2 showed the TPA value most similar to that of Comparative Example 2. On the other hand, the TPA values were lowered in Examples 1 and 2 as compared with Comparative Example 1, but the value of Example 3 was increased compared to Examples 1 and 2 (Table 3).

Example 3: Sensory evaluation of slice according to punching time

First, the sensory test was conducted by 15 employees of the Ministry of Food, Agriculture, Forestry and Fisheries, and the panel was repeatedly trained to recognize the sensory evaluation items and the sensory evaluation items. Subsequently, the color, volume, hardness, adhesiveness, moisturizing, chewiness, similarity with Comparative Example 2, and general preference of the section were expressed in the evaluation table with a score, and the evaluation method was a 9-point symbol method. The rice cake, which had been stored at a size of 5 cm, was provided in a dish, and the mouth was cleanly rinsed with lukewarm water at the time of each inspection. The results are shown in Table 4. For the statistical analysis of the experimental results, ANOVA was performed using the SAS program and Duncan 's multiple test was used for the significance test (p <0.05).

burglar sample Comparative Example 1 Example 1 Example 2 Example 3 color 3.85 ± 1.14 ^NS1) 3.00 0.71 3.23 ± 1.01 4.00 ± 1.22 volume 4.85 ± 1.34 ^NS 5.85 ± 1.77 5.85 ± 1.21 5.62 ± 1.66 Hardness 5.85. + -. 0.99 ^ab2) 6.38 ± 1.12 ^a 4.92 ± 1.19 ^b 4.95 ± 1.26 ^b Attachment 4.54 ± 0.88 ^NS 4.54 ± 1.61 4.62 ± 1.50 5.62 ± 0.96 Moistness 4.62 ± 0.77 ^b 4.85 ± 1.34 ^b 6.23 ± 1.30 ^a 6.00 ± 1.73 ^a Chewiness 6.00 0.91 ^NS 6.08 ± 1.61 6.69 ± 1.75 6.62 ± 1.19 Comparative Example 2
Similarity 5.46 ± 1.33 ^NS 5.38 ± 1.26 6.23 ± 1.54 5.08 ± 1.61 Likelihood sample 0 minutes 5 minutes 10 minutes 15 minutes color 4.62 ± 1.19 ^NS 4.08 ± 0.95 4.38 ± 0.87 5.15 ± 1.07 volume 5.54 ± 1.39 ^NS 5.23 ± 1.54 5.31 ± 1.25 4.92 ± 1.75 Hardness 5.54 + 1.61 ^NS 5.08 ± 1.04 5.62 ± 1.19 5.54 + 1.45 Attachment 6.23 ± 0.93 ^NS 5.38 ± 1.45 5.92 + 1.50 5.38 ± 1.33 Moistness 5.00 ± 1.22 ^NS 5.38 ± 1.66 6.23 ± 1.17 5.85 ± 1.21 Chewiness 5.08 ± 0.86 ^NS 5.31 ± 1.55 6.08 ± 1.61 6.00 ± 1.29 Overall likelihood 5.54 ± 1.20 ^NS 5.38 ± 1.19 6.46 1.51 5.69 0.95

¹⁾ None significant.

²⁾ Values with different subscripts in the same column are significantly different at p <0.05.

As a result, as shown in Table 4, the slice of Example 2 had the lowest hardness, increased stickiness, and excellent moisturizing and chewing properties. In addition, the degree of similarity with the section of Comparative Example 2 was the highest, and overall acceptability was the highest.

Therefore, it was confirmed that the slices prepared by punching the dough for 10 minutes were moist and good in texture despite the dry rice flour.

Claims (9)

a) Salt of 8-12 weight% dry map rice flour, 0.1-2.0 weight% of salt based on the total weight of the map rice flour and 55-65 weight% water based on the total weight of the dry map rice flour are kneaded step;
b) increasing the dough of step a) for 10 to 20 minutes;
c) punching the thickened dough of step b) for 8 to 12 minutes; And
d) extruding the punched dough of step c) twice to produce rice cakes.
delete delete delete delete delete delete delete A rice cake produced by the manufacturing method of claim 1.

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