KR101988722B1 - Method for manufacturing rice clay for normal temperature distribution and rice clay manufactured thereby - Google Patents

Abstract

The present invention relates to a process for producing a rice clay which can be circulated at room temperature, and a rice clay produced thereby, which enables circulation of rice clay prepared for use in rice cakes or rice cake decorating materials at room temperature without refrigeration or freeze storage .
To this end, the present invention relates to a method for separating raw materials and raw materials by separating raw materials such as rice, tapioca, water, D-sorbitol, konjac extract, espi, canola oil, salt, carboxymethyl cellulose, hydroxypropylmethyl cellulose, sugar powder and trehalose, ≪ / RTI > Whipping the subdivided powders and the liquid raw materials in a vertical mixer to form a cream and stabilize them; Dividing the prepared dough into a tray and growing it; A first punching of the thickened dough; First cooling the punched dough; Punching or sowing the first cooled dough; Submerging the syrup or second punched dough into a pouch; Vacuum sealing and packaging the pouch containing the subdivided dough; Retort sterilizing the packaged pouch; Second cooling the sterilized pouch; Inspecting the second cooled pouch; And packaging the inspected pouch as a finished product, thereby allowing the rice clay produced thereby to be circulated at room temperature

Description

[0001] The present invention relates to a method for producing rice clay, which can be circulated at room temperature, and a method for producing the rice clay,

The present invention relates to a process for producing a clay which can be circulated at room temperature and a clay produced by the process. More particularly, the present invention relates to a process for producing clay at a room temperature without refrigeration or freeze storage of clay used for rice cakes or rice cakes, The present invention relates to a process for producing a rice clay which can be circulated at room temperature and which can prevent or minimize the occurrence of cracks on the surface of the rice clay by making it possible to keep the surface of the rice clay without being hardened and soft, .

Recently, due to rapid industrialization and social change due to urbanization, the economic richness is increased, and there is a room for life. As a result, there is a growing demand for foods that can be easily and healthily taken in terms of diet.

In response to these demands, Korean traditional rice cake, which is a traditional food, has received public attention as a new health food. As it pursues diversification in terms of taste, shape and material in order to meet the modern people ' Rice cakes that pursue beauty or practicality comparable to baking techniques have also appeared.

For example, rice clay (rice cake) used in such rice cake arts is basically made of rice or glutinous rice, which is then milled to make rice flour, and various natural materials not harmful to the human body are added to the milled rice flour, Clay, clay, colored clay and so on are widely used as rice cake art materials as they are widely used for art education and ornaments.

However, since rice clay is produced by kneading rice with water as a main material, it is easily dried at room temperature when it is exposed to air due to its physical characteristics, and hardly hardens or ages, so storage and storage are poor. There is a disadvantage that it is not easy.

This is due to the aging of starch contained in rice. The retrogradation of such starch causes the starch molecules to partially bond to each other through hydrogen bonding when the gelatinized starch is left at room temperature for a long time. The hydrogen bond formation of such starch causes the water present in the starch to escape out, causing the product to harden.

Since aging of such starch affects not only physical and chemical conditions such as kinds of starch, composition of amylose and amylopectin in starch, storage temperature, pH value and moisture content, but also various additives, trehalose, Attempts have been made to inhibit senescence by adding active agents, emulsifiers, oligosaccharides, and biosynthetic amylases.

In this connection, Korean Patent Registration No. 10-1332580 (registered on November 19, 2013, hereinafter abbreviated as "Patent Document 1") discloses a technique relating to a method of manufacturing rice dough for long-term storage.

According to Patent Document 1, a method of sterilizing cereal flour, salt and agar with a microwave, preparing water by boiling, preparing a mixture by mixing prepared water, salt, agar, sugar, canola oil and glycerin, It is possible to extend the shortening of distribution period due to deterioration and aging of starch without using additives, by pouring cereal flour and sterilizing after punching.

Further, in Korean Patent No. 10-1460339 (registered on Apr. 11, 2014), a technique relating to a method for producing an ornamental rice cake is known.

According to Patent Document 2, a second mixture obtained by mixing starch, trehalose, canola oil, and an emulsifier and a first mixture comprising starch syrup, salt, carboxymethyl cellulose, waxy corn starch, glutinous rice flour, tapioca, D-sorbitol and glutamine Kneading the second mixture to prepare a first kneader, mixing the first mixture into the first kneader and kneading to prepare and stabilize the second kneader, kneading the stabilized second kneader and kneading the third kneader , The preservation property is enhanced without using a chemical preservative agent, and it has excellent elasticity and cohesiveness without sticking to the hands when molding a decorative material.

However, in the above conventional techniques, most of the methods are mainly sterilization, additives, preservatives, and the like. Thus, for example, it is possible to provide a starch-free starch which has excellent texture without containing any food additives, It is necessary to develop rice cake dough.

Patent Registration No. 10-1332580 (Registered on November 19, 2013) Patent Registration No. 10-1460339 (Registered on April 4, 2014)

Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a rice clay produced and distributed for use in rice cakes or rice cakes, A method of manufacturing a rice clay capable of circulating at room temperature, which can prevent or minimize the occurrence of cracks on the surface of the rice clay by allowing the surface of the rice clay to remain in a soft state without being hardened And to provide a rice clay produced therefrom.

In order to achieve the above object, an embodiment of the present invention relates to a method for producing an oil-in-water emulsion, comprising the steps of: mixing rice, tapioca, water, D-sorbitol, konjac extract, espe (emulsifier), canola oil, salt, carboxymethylcellulose, Trehalose is subdivided into powders and liquids, respectively, and the raw material is subdivided into sub-stages; A kneading step of crushing and stabilizing the powder mixture and the liquid raw material, which are subdivided through the raw material subdividing step, into a vertical mixer and whipping them; A step of dividing the dough produced through the kneading step into a tray and adding it to the pottery; A first punching step of punching the dough added in the punching machine through the increase step; A first cooling step of first cooling the dough punched through the first punching step; A dough or a second punching step of putting the dough cooled through the first cooling step into the punching machine and punching or dying the dough into the punching machine; A subdividing step of submerging the syrup or the second punched dough into the pouch through the syringe or the second punching step; A vacuum sealing packaging step of vacuum sealing the pouch containing the subdivided dough by the subdividing step; A retort sterilization step of sterilizing the packaged pouches with a retort sterilizer through a vacuum sealing packaging step; A second cooling step of secondly cooling the sterilized pouch through the retort sterilization step; A foreign matter inspection step of inspecting the cooled pouch through the second cooling step; And a product packaging step of packaging the pouches that have been inspected through the foreign matter inspection step as finished products.

In order to achieve the above object, another embodiment of the present invention is a method of manufacturing a semiconductor device, comprising the steps of: a raw material subdividing step, a kneading step, a growing step, a first punching step, a first cooling step, a syringe or a second punching step, Which comprises a sterilizing step, a second cooling step, a foreign matter inspecting step, and a product packaging step.

According to the method of manufacturing a rice clay which can be circulated at room temperature and the rice clay produced by the method of the present invention, rice clay manufactured and distributed for use as a rice cakes or rice cake decorating material can be circulated at room temperature without refrigeration or freeze storage The surface of the rice clay can be maintained in a soft state without being hardened, thereby providing an advantage of preventing or minimizing the occurrence of cracks on the surface of the rice clay.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an overall process flow diagram of a method for producing a rice clay flowable at room temperature according to the present invention.
2 (a) to 2 (h) illustrate the case where the first cooling step is performed normally (ac), the case where the first cooling step is abnormally treated (d, e) It is a reference photograph of the kneading state which is illustrated for comparison.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing a rice clay that can be circulated at room temperature according to a preferred embodiment of the present invention, and a construction and effect of a rice clay produced by the method will be described in detail with reference to the accompanying drawings.

It is to be understood that the words or words used in the present specification and claims are not to be construed in a conventional or dictionary sense and that the inventor can properly define the concept of a term in order to describe its invention in the best possible way And should be construed in light of the meanings and concepts consistent with the technical idea of the present invention. Therefore, it should be understood that the embodiments described herein and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and that various equivalents and modifications may be substituted for them at the time of the present application shall.

FIG. 1 is a process flow diagram of a method of manufacturing a rice clay which can be circulated at room temperature according to the present invention. The method of manufacturing a rice clay which can be circulated at room temperature according to the present invention is characterized in that raw materials of powders and liquids (S200) in which a raw material subdivision is subdivided, a step (S200) in which a subdivided raw material is put into a vertical blender and whipped and kneaded, a step of increasing the dough into a thickener (S300), a step of adding the thickened dough to a punching machine A first punching step (S400) for punching the dough, a first cooling step (S500) for first cooling the punched dough, a second punching step for putting the cooled dough into a stamper or a punching machine and a second punching step S600), a sub-step (S700) of submerging the pellet or the second punched dough into a pouch (S700), a vacuum sealing packaging step (S800) of vacuum sealing the pouch, a sterilization of the vacuum pouch with a retort sterilizer A sterilization step (S900) for sterilizing the sterilized pouch, a second cooling step (S1000) for second cooling the sterilized pouch, a foreign body inspection step (S1100) for inspecting the second cooled pouch, and a product And a packaging step (S1200). The rice clay according to the present invention is produced by the above production method.

The raw material subdivision step (S100) is a step of submerging raw materials such as rice, tapioca, water, D-sorbitol, konjac extract, SP, canola oil, salt, carboxymethyl cellulose, hydroxypropylmethyl cellulose, sugar powder, (S100) comprises 100 parts by weight of rice, 57 to 69 parts by weight of tapioca, 86 to 91 parts by weight of water, 38 to 46 parts by weight of D-sorbitol, 9.5 to 11.6 parts by weight of the extract, 12.6 to 15.4 parts by weight of espe (emulsifier), 18 to 22 parts by weight of canola oil, 1.8 to 2.2 parts by weight of salt, 0.99 to 1.21 parts by weight of carboxymethylcellulose, 1.44 to 1.76 parts by weight of hydroxypropyl methylcellulose , 38 to 46 parts by weight of sugar powder and 27 to 33 parts by weight of trehalose, preferably 100 parts by weight of rice, 63 parts by weight of tapioca, 14 parts by weight of espy (emulsifying agent), 20 parts by weight of canola oil, 2 parts by weight of salt, 1.1 parts by weight of carboxymethyl cellulose, 1.6 parts by weight of hydroxypropylmethylcellulose, 42 parts by weight of powder, and 30 parts by weight of trehalose. Here, sugar powder imparts a sweet taste to rice cake (rice clay) according to the present invention, trehalose inhibits aging of rice cake dough, canola oil improves oxidation stability of rice cake dough, and carboxymethyl cellulose Thereby inhibiting the growth of fungi to improve preservability. In addition, the rice flour contains amylose which is suitable for rice cakes or rice cake dough, and exhibits appropriate elasticity and cohesion so that it does not cling to the hands when touched with rice cake or rice cake dough. Tapioca is a low fat non-fat calorie rich in calcium, protein and vitamins It helps prevent fatigue and aging skin.

The kneading step S200 is a step of kneading, crushing and stabilizing the raw materials of the powder and liquid streams subdivided through the raw material subdivision step S100 into a vertical blender and whipping them at a multi-step speed, May include an emulsification step S210, a creaming step S220, a first creaming kneading step S230, a second creaming kneading step S240, and a stabilization step S250.

In the emulsification step S210, the raw materials of the subdivided liquids are subj ected to the raw material subdivision step S100 by a vertical mixer and the mixture is stirred at a temperature of 25 ° C to 30 ° C for 25 seconds- And then whirling for 35 seconds to emulsify. Through this emulsification step (S210), the raw material of the liquid stream which is whipped at a temperature of 25 ° C (-30 ° C) to 30 ° C (25 ° C-35 ° C) in one step of the vertical blender is well- (25 ° C) or 30 ° C (° C) or higher, or a temperature of 25 ° C to 30 ° C (25 ° C) At the temperature, the raw materials of the liquids whipped for less than 25 seconds or 35 seconds at the first stage speed of the vertical blender are not emulsified well, and the oil is abundant after the kneading and the cohesiveness is remarkably deteriorated.

In the step S220, the liquid material emulsified through the emulsification step S210 is whipped at a two-step speed of 0.5 to 1.5 minutes in a vertical mixer for 3 minutes at a rate of 3, To 75%. The creaming step S220 is a technique used in confectionery and baking fields, which is not used in conventional rice cakes, and is a processing step for uniformly introducing the powdery materials to be added later into the air layer of the creamy raw material liquid to be. In this creaming step, whipped in a vertical blender at two speeds for 0.5 to 1.5 minutes and for 3 to 2 minutes at a speed of 3 to 3 minutes to form a creamy liquid with 65% to 75% When you put the raw material and knead, the dough softens. On the other hand, kneading the raw materials of powder and liquid like the technology used in the rice cake makes the dough strong in elasticity and can not be used as a material for rice cakes or rice cakes.

In the first cream doughing step S230, a raw material of powder subdivided by the raw material subdivision step (S100) is added to a vertical mixer containing the raw material of the creamy liquid by the crushing step (S220) It is a stage where the first cream is kneaded with 85% ~ 95% foam by whipping for 1.5 ~ 2.5 minutes at three speeds of blender.

In the second creaming dough step S240, the first creamed dough kneaded through the first cream dough step S230 is whipped for 0.5 to 1.5 minutes at a four-step speed of a vertical mixer, To < RTI ID = 0.0 > 100% < / RTI >

The two-step cream-making kneading step consisting of the first cream-making kneading step (S230) and the second cream-making kneading step (S240) is also a technology used in the confectionery / baking field, , A step for absorbing the doughs as much as possible into the creamed air layer as much as possible.

The first cream-making kneading step (S230) is performed in a vertical blender at a three-step speed for 1.5 to 2.5 minutes to form a first cream-making kneaded product in a state of 85% to 95% S240), the first creamed dough is whipped for 0.5 to 1.5 minutes at a four-step speed of a vertical mixer, and the second cream is kneaded with the cream in a state of 99% to 100%. Thus, When kneaded, the emulsion phenomenon is not separated and the powder is distributed evenly, so that one side is not mixed and the dough becomes soft. On the contrary, when the kneaded mixture is strongly kneaded from the beginning, the emulsification phenomenon is separated and the powder is not distributed evenly, and the dough becomes harder due to the mixing of one side.

In the stabilizing step S250, the second creamed dough kneaded through the second cream dough step S240 is stabilized by whipping the kneaded dough for 0.5 minute to 1.5 minutes at a three-step speed of a vertical blender. This stabilization step S250 is a step of stabilizing the air layer in the dough so as to be constant, which is also a technology used in confectionery / baking, which is not used in the production of rice cake. After the stabilization step S250, the large air layer in the dough disappears and a constant air layer is formed. Therefore, the mixed powder flow is uniformly distributed, and the second creamed dough step S240, The gluten component contained in the dough is stabilized and the preservability is improved. When the stabilization time is less than 0.5 minutes, the effect of stabilizing the air layer is insignificant. When the stabilization time is more than 1.5 minutes, curing of the dough proceeds.

As described above, the kneading step (S200) used in the present invention is a kneading step (S200) in which the kneading step (S210) to the stabilization step (S250) It is possible to use the whipping cream and the stepwise creaming kneading technology to introduce and use the rice clay so that the rice clay can be circulated at room temperature without being stored in the refrigerator or freezer, It is possible to manufacture a rice clay which can be circulated at room temperature, which can prevent or minimize the occurrence of cracks on the surface of the clay.

In the adding step S300, the dough produced through the kneading step 200 is divided into trays and put in a pottery. In this step S300, the dough is divided into 1kg to 1.5kg for rapid sizing of the dough. It is preferable to increase the pressure at a temperature of 100 ° C. for 25 minutes to 30 minutes and to increase the pressure of the water by heating the water to prevent water evaporation. If the increase time is shorter than 25 minutes in the increase step (S300), the dough may be overcured if the dough produced through the kneading step (S200) is not properly cooked for more than 30 minutes.

In the first punching step (S400), the increased dough is poured into the punching machine through the addition step (400). The first punching step S400 is preferably performed by punching for 4 to 6 minutes in the punching machine. If the punching time is less than 4 minutes, the punching of the expanded paste does not proceed properly If it exceeds 6 minutes, the dough may become excessively hardened.

The first cooling step S500 is a first cooling step of cooling the dough punched through the first punching step S400. The first cooling step S500 is a step of cooling the first punched dough at a room temperature of 15 degrees Celsius ) For at least 12 hours. 2 (a) to 2 (h) are graphs showing a case where the first cooling step (S500) is normally performed (ac) and the first cooling step (S500) is abnormally processed (D, e) and the untreated case (fh), respectively. In the first cooling step (S500), cooling processing for 12 hours or more at a temperature within 15 degrees The dough cooled under such a condition sucks air out of the dough so that the kneaded dough does not stick to the hands as illustrated in Figs. 2 (a) to 2 (c) It becomes possible to manufacture with the decorative material of the form.

On the other hand, in the first cooling step S500, if the cooling process is performed at a temperature of 15 degrees Celsius or more for less than 12 hours or if the cooling process is not performed in the first cooling step S500, Less air escapes into the dough and the kneaded dough adheres to the hands as illustrated in Figures 2 (d), 2 (e), and 2 (f) It becomes impossible.

In the sake or second punching step (S600), the dough cooled through the first cooling step is poured into a punching machine, or poured in a punching machine.

In the subdivision step S700, the syrup or the second punched dough is subdivided into 30 to 50 g, 100 g and 200 g according to the package through the syringe or the second punching step (S600) and put in the pouch.

In the vacuum sealing and packaging step (S800), the pouch containing the subdivided dough is vacuum sealed and packed through the subdivision step (S700). When the vacuum sealing packaging step (S800) is performed, it is possible to originally reduce the contact of the dough with the air, so that it becomes possible to extend the period of being able to circulate without alteration at room temperature. The phenomenon does not occur and hardening does not occur.

The retort sterilization step S900 is a step of sterilizing the pouches packed through the vacuum sealing and packaging step S800 with a retort sterilizer, wherein the retort sterilization step S900 includes a first sterilization step S910, Sterilizing step (S920).

The first sterilization step (S910) is a first sterilization step at a pressure of 0.5 kgf / cm 2 at a temperature of 100 ° C for 15 minutes in order to minimize changes in the physical properties of the dough with a rapid temperature change.

The second sterilization step (S920) is a second sterilization of the first sterilized pouch evenly at a total pressure of 1.5 kgf / cm < 2 > at a temperature of 121 DEG C for 15 minutes. After passing through the first sterilization step (S910) and the second sterilization step (S920), circulation can be performed without alteration at room temperature.

The second cooling step (S1000) secondly cools the sterilized pouch through the retort sterilization step (S900). In the second cooling step (S1000), cooling is performed at a temperature of 20 ° C to 25 ° C under a pressure of 1.7 kgf / cm 2 within about 30 minutes. If this second cooling step (S1000) is treated at a temperature higher than 25 占 폚, cooling will not be performed, and if it is treated at a temperature lower than 20 占 폚, it may cause deterioration of the dough.

The foreign matter inspecting step S1100 is a step of inspecting the cooled pouches through the second cooling step S1000. The foreign matter inspecting step S1100 includes a first foreign matter inspecting step S1110 and a second quality inspecting step (S1120).

The first foreign matter inspecting step (S1110) is a step of inspecting the dough in the pouch using a metal probe or a metal detector, and the second quality inspecting step (S1120) is a step of inspecting the dough in the pouch Or bacteria.

The product packaging step S1200 packages the inspected pouch as an article through the foreign body inspection step S1100.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Modification is possible. Accordingly, it is intended that the scope of the invention be defined by the claims appended hereto, and that all equivalent or equivalent variations thereof fall within the scope of the present invention.

S100: Substance subdivision step S200: Dough step
S300: Increasing step S400: First punching step
S500: first cooling step S600: bottle or second punching step
S700: Subdivision step S800: Vacuum sealing packaging step
S900: Retort sterilization step S1000: Second cooling step
S1100: foreign matter inspection step S1200: product packaging step

Claims (11)

The raw materials are subdivided into powders and liquids by separating raw rice, tapioca, water, D-sorbitol, konjac extract, espi (emulsifier), canola oil, salt, carboxymethyl cellulose, hydroxypropylmethyl cellulose, sugar powder and trehalose Raw material subdivision step S100;
A kneading step (S200) of putting the powder and the liquid raw material subdivided through the raw material subdividing step into a vertical mixer and whipping them to cream and stabilize;
A step (S300) of dividing the dough produced through the kneading step into a tray and adding the dough into a thickener;
A first punching step (S400) of punching the dough added in the punching machine through the addition step;
A first cooling step (S500) of first cooling the dough punched through the first punching step;
A second punching step (S600) of punching or pouring the dough cooled through the first cooling step into a punching machine;
A subdivision step (S700) of subdividing the syrup or the second punched dough into the pouch through the syringe or the second punching step;
A vacuum sealing packaging step (S800) for vacuum sealing and packing the pouch containing the subdivided dough through the subdividing step;
A retort sterilization step (S900) of sterilizing the pouch packed through the vacuum sealing packaging step with a retort sterilizer;
A second cooling step (S1000) for secondly cooling the sterilized pouch through the retort sterilization step;
A foreign matter inspection step (S1100) of inspecting a pouch cooled through the second cooling step; And
And a product packaging step (S1200) of packaging the pouches, which have been inspected through the foreign substance inspecting step, as finished products,
In the kneading step S200,
An emulsifying step (S210) in which the raw material of the liquid stream is contained in a vertical mixer and is emulsified by being whipped for 25 to 35 seconds at a temperature of 25 ° C (30 ° C) to 30 ° C (Celsius) for one step of a vertical mixer;
A step (S220) of crushing the emulsified liquid-type raw material into a state of 65 to 70% of foam by whipping the emulsified liquid-type raw material at a two-step speed of 0.5 to 1.5 minutes in a vertical mixer at a speed of 3 to 2 minutes;
The powdery raw material is put into a vertical mixer containing the above-mentioned creamed liquid raw material, and the first cream is kneaded in a state where the first cream is kneaded with 85 to 95% of the foam by whipping the kneaded product for 1.5 to 2.5 minutes at three speeds of a vertical blender Step S230;
A second creaming kneading step (S240) of whipping the first creamed dough into a second creamy kneaded state at a speed of 99 to 100% by whipping the kneaded dough for 0.5 to 1.5 minutes at a four-step speed of a vertical blender; And
And a stabilizing step (S250) of stabilizing the second creamed dough by whipping it for 0.5 to 1.5 minutes at a three-step speed of a vertical mixer. The method according to claim 1, wherein the raw material subdivision step (SlOO)
100 parts by weight of rice, 57 to 69 parts by weight of tapioca, 86 to 91 parts by weight of water, 38 to 46 parts by weight of D-sorbitol, 9.5 to 11.6 parts by weight of konjac extract, 12.6 to 15.4 parts by weight of espy (emulsifier) , 1.8 to 2.2 parts by weight of salt, 0.99 to 1.21 parts by weight of carboxymethylcellulose, 1.44 to 1.76 parts by weight of hydroxypropylmethylcellulose, 38 to 46 parts by weight of sugar powder and 27 to 33 parts by weight of trehalose are subdivided By weight of the clay. The method according to claim 1, wherein the raw material subdivision step (SlOO)
100 parts by weight of rice, 63 parts by weight of tapioca, 86 parts by weight of water, 42 parts by weight of D-sorbitol, 10.5 parts by weight of konjac extract, 14 parts by weight of espy (emulsifier), 20 parts by weight of canola oil, 2 parts by weight of salt, carboxymethylcellulose 1.1 , 1.6 parts by weight of hydroxypropylmethylcellulose, 42 parts by weight of sugar powder and 30 parts by weight of trehalose are subdivided. delete The method according to claim 1, wherein the step of adding (S300)
1kg ~ 1.5kg of the dough is added to the pot and added at a temperature of 100 ℃ for 25 ~ 30 minutes. In order to prevent the water evaporation during the increase, By weight based on the total weight of the rice clay. The method according to claim 1, wherein the first punching step (S400)
And punching in a punching machine for 4 to 6 minutes. The method according to claim 1, wherein the first cooling step (S500)
Wherein the first punched dough is cooled at a room temperature of 15 degrees (C) or more for 12 hours or more. The method of claim 1, wherein the retort sterilization step (S900)
A first sterilization step (S910) for sterilizing at a pressure of 0.5 kgf / cm2 at a temperature of 100 DEG C for 15 minutes in order to minimize changes in the physical properties of the dough with a rapid temperature change; And
And a second sterilization step (S920) of uniformly sterilizing the first sterilized pouch at a temperature of 121 DEG C for 15 minutes at a total pressure of 1.5 kgf / cm2 (S920). Way. The method according to claim 1, wherein the second cooling step (S1000)
And cooling the mixture at a temperature of 20 ° C to 25 ° C under a pressure of 1.7kgf / cm 2 for about 30 minutes or less. The method according to claim 1, wherein the foreign matter inspection step (S1100)
A first foreign body inspection step (S1110) of inspecting a dough in the pouch using a metal probe or a metal detector; And
A second quality inspection step (S1120) of inspecting the dough in the pouch for physical properties or bacteria through sampling inspection; Wherein the method comprises the steps of: A rice clay produced by the production method of any one of claims 1 to 3 and 5 to 10.

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