KR102031337B1 - A Instant Rice-cake Soup manufacturing Method - Google Patents

Abstract

The present invention relates to a method for producing rice cake soup for instant rice cake soup, the constitution of the first step of mixing and immersing the germinated brown rice and starch, and the second step of washing and dehydrating the immersed mixture, and the dehydrated mixture A third step of adding salt and pulverizing first, a fourth step of pulverizing second after adding water to the pulverized product, a fifth step of increasing the pulverized product, and extruding the cooked mixture And a sixth step, and a seventh step of cooling the molding.

Description

Rice cake making method for instant rice cake soup {A Instant Rice-cake Soup manufacturing Method}

The present invention relates to a method for producing instant rice cake soup, and more particularly, to a method for producing rice cake for instant rice cake soup that the texture of the rice cake is not hardened.

Rice is composed of carbohydrates, proteins, moisture, lipids, and ash, and contains enzymes such as niacin, amylase, maltase, protease, and lipase (Lee JH, Nutritive components and functionality, 2008). Due to the shortage, there is a demand for product development that improves functionality by mixing different raw materials. The main processed food of rice is rice cake, which is a traditional Korean food made by grinding or steaming grains. The rice cake is derived from steaming, steaming, peeling, floating, rice cake (Sun, MS, Effect of lactic acid bacteria on inhibition of retrogradation and putrefaction of rice cakes, Department of oriental medicinal materials and processing, Kyung Hee University, 2013). Some types of rice cakes are made by adding nuts, dried fruits, mugwort, etc.However, since rice is the main ingredient in rice cakes, ingredients such as vitamins, minerals, lipids, phosphorus, organic acids, enzymes, anthocyanins, carotene, indole, and folic acid There is this lacking problem.

Among rice cakes, especially rice cake is prepared by immersing rice in water for a certain time, removing water from the surface, crushing rice powder, and extruding it in a molding machine. Recently, the spread of well-being culture has been consumed a lot as a substitute for meals, and because of its unpleasant taste and texture, it is made with various processed foods such as tteokbokki, dumpling soup, and rice cake soup, which can be enjoyed by all ages. The traditional food was served at the beginning of the New Year's Day, instead of Mebab and Tang, and it was meant to be a solemn and clean day for the old year and the New Year.

Patent Publication No. 10-2017-19396

In order to solve the above problems, it is an object of the present invention to provide a method for producing instant rice cake soup with good texture.

In order to achieve the above object, the instant rice cake soup production method of the present invention, the first step of mixing and immersing the germinated brown rice and starch, and the second step of washing and dehydrating the immersed mixture, and the dehydrated mixture A third step of adding salt and pulverizing first, a fourth step of pulverizing second after adding water to the pulverized product, a fifth step of increasing the pulverized product, and extruding the cooked mixture It may be configured to include a sixth step and a seventh step of cooling the molding.

In the third step, the salt is characterized by mixing 1 part by weight based on 100 parts by weight of the mixture of the germinated brown rice and starch.

In the fourth step, the water is characterized in that 22 parts by weight based on 100 parts by weight of the mixture.

It is characterized by mixing 10 parts by weight of Saebi cotton rice flour with respect to 90 parts by weight of the germinated brown rice.

In the first step, 5 parts by weight of sagoami starch is mixed with respect to 95 parts by weight of the germinated brown rice.

In the instant rice cake soup manufacturing method according to the present invention has the following effects.

The texture is good, the content of germinated brown rice is maximized, there is a hyogo that increases the functionality for health.

1 is a view showing the cooking dissolution of the rice cake soup by the germinated brown rice ratio by the manufacturing method according to the present invention.
Figure 2 is a view showing the increase before the rice cake soup by germinated brown rice ratio by the production method according to the present invention.
Figure 3 is a view showing after cooking of rice cake soup for each ratio of germinated brown rice by the manufacturing method according to the present invention.
Figure 4 is a view showing the cooking dissolution degree of germinated brown rice and Baekmi Tteokguk with dry conditions by the manufacturing method according to the present invention.
5 is a view showing the effect of the emulsifier added to the turbidity of cooked water of the germinated brown rice rice cake soup by the production method according to the present invention.
Figure 6 is a view showing the starch replacement effect on turbidity of germinated brown rice rice cake soup cooked by the production method according to the present invention.
Figure 7 is a view showing the effect of adding hydrocolloids to turbidity of germinated brown rice cake rice cake cooking water by the production method according to the present invention.
8 is a view showing the hydrocolloid composite treatment effect on the cooking water turbidity of germinated brown rice rice cake soup by the production method according to the present invention.
9 is a view showing the starch and hydrocolloid composite treatment effect on the turbidity of cooked water of germinated brown rice rice cake soup by the production method according to the present invention.
10 is a view showing the effect of the alginate (alginate) coating treatment on the cooking water turbidity of germinated brown rice rice cake soup by the production method according to the present invention.

Hereinafter, a preferred embodiment of the instant rice cake soup method according to the present invention will be described in detail with reference to the accompanying drawings.

The present invention is a method for producing instant rice cake rice cake, the first step of mixing and immersing the germinated brown rice and starch, the second step of washing and dehydrating the immersed mixture, and adding salt to the dehydrated mixture first A third step of pulverizing, a fourth step of pulverizing secondly after water is added to the pulverized product, a fifth step of increasing the pulverized product, a sixth step of extruding and forming the mixture; It may be configured to include a seventh step of cooling the molding.

First, in the first step, germinated brown rice and starch are mixed. The starch is for the improvement of the quality of the rice cake soup, corn starch, high amylose, corn starch, tapioca starch, tapioca modified starch (Sunmix NA, SYTD-445), alpha starch, bluepo powder, acetic acid modified rice starch, sagoami (High Amylose Rice) One or more of starch and sammyn rice flour may be applied.

Specifically, 5 parts by weight of the starch may be mixed with respect to 95 parts by weight of the germinated brown rice, and 10 parts by weight with respect to 90 parts by weight of the germinated brown rice may be mixed in the case of sammy noodles.

Immerse the mixture. The immersion is preferably immersed for about 3 hours by immersing the mixture in water.

In the second step, the immersed mixture is dehydrated after washing. It is preferable to dehydrate for 30 minutes.

Then, salt is added to the mixture dehydrated in the third step, and the mixture is first ground. At this time, it is preferable to mix 1 part by weight of the salt with respect to 100 parts by weight of the mixture.

In the fourth step, water is added to the pulverized product and then pulverized secondly. The water is preferably mixed with 22 parts by weight of water based on 100 parts by weight of the mixture.

Grind the mixture. Then, the powder is filtered through a 20 mesh sieve.

Then, the powder is put in a stainless steel steamer and heated to start boiling, spread the pear furnishings, put the sample and flatten and increase for 25 minutes.

Then, the sample is added to the extruder and extruded three times, then molded and cooled.

Hereinafter, the experimental example of the instant rice cake soup according to the present invention will be described in detail.

1. Manufacture of Rice Cake Rice Cake by Ratio of Germinated Brown Rice and White Rice

Three kinds of samples of 100% germinated brown rice (100 brown rice), 50% of brown rice and 50% brown rice (50 brown rice) and 100% white rice (0 brown rice) by germination Was prepared. That is, immersed germinated brown rice and non-glutinous rice into the refined salt was pulverized first with a grinder having a roller interval of 0.5 mm and replenished with water to finely pulverize finely with a roller interval of 0.01 mm. Water was added to each of the stainless steel steamer (steamer) and when heated to boil, put the pear cloth, put the sample, flattened and cooked for 25 minutes. The sample was added to a multi-extruder (Pasta Machine Dolly, LA MONFERRINA, Italy) and extruded three times to prepare a diameter of 1cm, length 30cm. The prepared rice cakes were cooled at room temperature for about 30 minutes, and then cut into 10 cm, put into an airtight container, and stored for 24 hours in a refrigerated container (5 ° C.).

2. Germinated brown rice Post- cooking Characteristics of Tteokguk

2-1. Texture measurement

Texture was measured by using a texture analyzer in the following conditions cut the rice cake 1 × 1 × 3 cm ³ size. The blade-type probe was used to measure the strain at 60% at a rate of 0.6 mm / s. After refrigeration for 24 hours after the preparation, the mixture was cooked in boiling water for 1 minute and measured for 30 minutes. The measurement items were repeated five times for all samples with hardness, adhesiveness, cohesiveness, springiness, and chewiness.

2-2. Turbidity Measurement

Turbidity was measured by cutting the rice cake into 1 × 1 × 0.5 cm ³ , cooking 10 g in 150 mL of boiling water for 1 minute, collecting the turbidity of the cooked water, and measuring the absorbance at 675 nm using a spectrophotometer.

2-3. Cooking loss measurement

Cook dissolution degree prepared rice cake in 1 × 1 × 0.5 cm ³ size, cook 10 g of rice cake in 150 mL of boiling water for 1 minute, transfer the cooked water to 300mL volumetric flask, dry 50mL and cook it through the following formula The figure was obtained.

Cooking Dissolution Rate (%) = (Weight-Container after content) / (Sample weight) * Dilution factor * 100

2-4. Germinated brown rice Identify the problems of Tteokguk

To analyze the problems of germinated brown rice cake, three types of rice cake rice cakes were prepared: 100% germinated brown rice (100% brown rice), 50% germinated brown rice (50% brown rice), and 0% germinated brown rice (0% brown rice). Cooking elution was compared. Brown rice 0% was 3.23%, brown rice 50% was 7.35%, and brown rice 100% was 15.21%, which showed 5 times higher cooking dissolution than brown rice 0%. Increased by. In addition, as shown in the picture, after cooking, the rice cake rice cake form is not maintained properly, and the texture is so spread that it is not properly chewed.

2-5. Germinated brown rice Establishment of Characterization Conditions after Cooking Tteokguk

In order to evaluate the quality after cooking of germinated brown rice cake rice cake, the analysis conditions were standardized. In other words, various variables such as maintaining the shape of the rice cake soup (texture analysis conditions), cooking time, and storage method were investigated.

2-5. Comparison of cooking elution after refrigeration and storage at room temperature

To determine the drying conditions of germinated brown rice cake rice cakes, cooking dissolution was compared after storage at room temperature and refrigerated for 24 hours. In the case of 100% brown rice and 0% brown rice (100% white rice cake), the cooking solubility increased more than the cold storage. In addition, the sample stored at room temperature was not uniform in the shape of the sample at the time of cutting, but the cut surface was smooth after refrigerated storage to obtain a constant cutting shape. Therefore, storage conditions were determined to be refrigeration after making the rice cake soup.

2-6. Germinated brown rice Determination of Cooking Time for Tteokguk

In order to analyze the cooking solubility of germinated brown rice cake rice cake, we compared the appearance changes of rice cake soup with cooking time. Samples cooked for 30 seconds were not fully cooked, and when cooked for 2 minutes or more, the samples did not retain their original form and were crushed. However, it was confirmed that the rice cake soup was cooked properly without spreading during 1 minute cooking, and the cooking time for subsequent analysis was determined to be 1 minute.

3-1. Germinated Brown Rice by Addition of Emulsifier Evaluation of Tteokguk Rice Cake Characteristics

In order to improve the cooking characteristics and texture of germinated brown rice cake rice cake, we selected 7 types of emulsifiers such as sodium stearyllactylate (SLL), Sucrose palmitate (SP), Sorbitan stearate (SMS), Glycerol monostearate (GMS), whole egg, whole egg powder and egg yolk powder. Quality characteristics of the rice cake soup added with 1.0% were evaluated based on the turbidity and texture of the cooked water.

3-2. Germinated Brown Rice by Addition of Emulsifier Rice Cake Soup Turbidity Comparison of Cooked Water

The turbidity of cooked water was compared with 1.0% germinated brown rice cake rice cake emulsifier. Compared with the emulsifiers, SMS showed the lowest turbidity, but the addition of emulsifiers tended to increase the turbidity. Therefore, it was judged that the emulsifier selected in this study did not affect the decrease in cooking elution.

3-3. Germinated Brown Rice by Addition of Emulsifier Texture comparison of Tteokguk

The result of texture when 1.0% of 7 kinds of emulsifiers were added during the production of germinated brown rice cake rice cake is shown in the table below. When the emulsifier was added, all indicators such as hardness and adhesiveness tended to decrease rather than 100% rice cake. The addition of emulsifier was found to be inadequate to compensate for the drawback of texture, which is a disadvantage after cooking of germinated brown rice cake.

Hardness (N) Adhesiveness (N.sec) Cohesiveness Gumminess (N) Resilience Springiness Chewiness (J) White rice 2.12 ± 0.15 2.48 ± 0.35 0.55 ± 0.03 1.17 ± 0.10 0.27 ± 0.02 0.78 ± 0.02 0.91 ± 0.08 Brown rice 1.80 ± 0.17 2.19 ± 0.29 0.50 ± 0.03 0.90 ± 0.10 0.22 ± 0.02 0.80 ± 0.02 0.72 ± 0.09 SSL 1.48 ± 0.08 1.01 ± 0.40 0.38 ± 0.02 0.57 ± 0.04 0.19 ± 0.02 0.63 ± 0.06 0.36 ± 0.05 SMS 1.52 ± 0.18 1.13 ± 0.39 0.48 ± 0.06 0.73 ± 0.14 0.22 ± 0.03 0.79 ± 0.16 0.60 ± 0.21 SP 1.59 ± 0.16 1.18 ± 0.38 0.36 ± 0.05 0.58 ± 0.12 0.17 ± 0.01 0.69 ± 0.25 0.42 ± 0.23 GMS 1.53 ± 0.19 0.72 ± 0.2 0.38 ± 0.04 0.58 ± 0.11 0.20 ± 0.05 0.69 ± 0.17 0.40 ± 0.12 Egg 10% 1.09 ± 0.11 1.86 ± 0.34 0.53 ± 0.02 0.58 ± 0.07 0.21 ± 0.04 0.82 ± 0.01 0.47 ± 0.06 Whole egg powder 2.04 ± 0.36 2.80 ± 0.87 0.53 ± 0.06 1.08 ± 0.17 0.26 ± 0.09 0.86 ± 0.09 0.92 ± 0.15 Egg yolk powder 1.27 ± 0.09 1.40 ± 0.24 0.51 ± 0.03 0.65 ± 0.05 0.23 ± 0.04 0.87 ± 0.08 0.57 ± 0.09

4-1. Germinated Brown Rice by Substitution of Starch Evaluation of Tteokguk Rice Cake Characteristics

Corn starch, high amylose corn starch, tapioca starch, tapioca modified starch (SunmixNA, SYTD-445), alpha starch, green poultry powder, acetic acid modified rice starch, sagoami (high amylose rice) Starch, rice flour (5%, 10%) (5 parts by weight based on 95 parts by weight of germinated brown rice and 10 parts by weight based on 90 parts by weight of germinated brown rice) Substituted and evaluated after preparation.

4-2. Germinated Brown Rice by Substitution of Starch Rice Cake Soup Turbidity Comparison of Cooked Water

The turbidity of cooked water recovered after cooking of Tteokgukchi prepared by replacing 5% of the germinated brown rice with starch was compared. In comparison of starch types, Sagoami starch and 10% Saemi cotton flour samples showed the lowest turbidity, and the addition of starch tended to reduce the overall turbidity compared to 100% rice cakes germinated brown rice. Turbidity results were Sagoami starch → Saemi noodles rice flour 10% → Alpha flour → Tapioca starch → Saemi noodles rice flour 5% → Corn starch, Cheongpo jelly starch, Denatured starch SunmixNA → Denatured starch SYTD-445 Sagoami and Saemi-myeon starch were found to be effective in reducing turbidity of cooked rice cakes.

4-3. Germinated Brown Rice by Addition of Starch Rice cake soup texture comparison

The result of texture when 5% of starch is substituted for germinated brown rice in the production of germinated brown rice cake rice cake is shown in the table below. As starch was substituted for germinated brown rice, hardness of all samples except SYTD-445 tended to be higher than that of brown rice cake. In particular, Sagoami starch, 10% of Saemi noodles rice flour, corn starch, and tapioca starch showed more tendency than the hardness of white rice cake soup. Based on the above results, it was determined that sagoami starch and saemi noodles rice flour, which are high amylose rice, were effective in improving the texture of receding texture due to decreased turbidity and hardness of germinated brown rice cake rice cake.

Hardness (N) Adhesiveness (N.sec) Cohesiveness Gumminess (N) Resilience Springiness Chewiness (J) White rice 2.12 ± 0.15 2.48 ± 0.35 0.55 ± 0.03 1.17 ± 0.10 0.27 ± 0.02 0.78 ± 0.02 0.91 ± 0.08 Brown rice 1.80 ± 0.17 2.19 ± 0.29 0.50 ± 0.03 0.90 ± 0.10 0.22 ± 0.02 0.80 ± 0.02 0.72 ± 0.09 corn 2.49 ± 0.12 3.51 ± 0.24 0.53 ± 0.03 1.32 ± 0.09 0.21 ± 0.01 0.81 ± 0.01 1.07 ± 0.08 Goamylose
corn 1.78 ± 0.21 2.63 ± 0.46 0.54 ± 0.05 0.96 ± 0.15 0.25 ± 0.05 0.80 ± 0.02 0.76 ± 0.12 tapioca 2.37 ± 0.14 2.06 ± 0.17 0.53 ± 0.01 1.26 ± 0.08 0.27 ± 0.01 0.81 ± 0.01 1.02 ± 0.06 Sunmix NA 2.37 ± 0.14 1.94 ± 0.23 0.56 ± 0.02 1.43 ± 0.08 0.31 ± 0.02 0.81 ± 0.01 1.17 ± 0.06 SYTD-445 1.67 ± 0.10 2.37 ± 0.20 0.57 ± 0.01 0.95 ± 0.07 0.23 ± 0.01 0.81 ± 0.01 0.77 ± 0.06 Alpha Differential 2.38 ± 0.23 2.34 ± 0.39 0.55 ± 0.01 1.32 ± 0.13 0.28 ± 0.01 0.81 ± 0.01 1.06 ± 0.10 Sammy cotton 5% 2.01 ± 0.09 3.75 ± 0.72 0.52 ± 0.06 1.04 ± 0.13 0.19 ± 0.01 0.80 ± 0.02 0.83 ± 0.12 Sammy cotton 10% 2.72 ± 0.32 4.41 ± 0.39 0.52 ± 0.03 1.42 ± 0.16 0.20 ± 0.01 0.81 ± 0.01 1.15 ± 0.14 Sagoami 2.54 ± 0.35 3.00 ± 0.33 0.54 ± 0.06 1.36 ± 0.13 0.28 ± 0.08 0.83 ± 0.06 1.13 ± 0.12 Acetic acid starch 2.31 ± 0.13 2.83 ± 0.27 0.53 ± 0.01 1.22 ± 0.08 0.24 ± 0.01 0.81 ± 0.02 1.00 ± 0.06 Cheongpo Mook 1.97 ± 0.13 2.44 ± 0.19 0.52 ± 0.01 1.02 ± 0.08 0.23 ± 0.01 0.81 ± 0.01 0.82 ± 0.06

5-1. Germinated Brown Rice by Hydrocolloid Addition Evaluation of Tteokguk Rice Cake Characteristics

To improve the quality of germinated brown rice cake, we evaluated the characteristics of rice cake soup prepared by adding 0.5% of 6 types of hydrocolloids. The types of hydrocolloids used at this time were CMC, carrageenan, konjac, xanthan gum, gelatin, and HPMC. It was cooked in water and then measured.

5-2. Hydrocollide  According to addition Germinated brown rice Rice Cake Soup Of cooked water  Turbidity comparison

The turbidity of turbidity decreased with the addition of hydrocolloidal rice cakes in the preparation of germinated brown rice cake rice cakes. HPMC → xanthan gum → geltin → CMC → konjac → carrageenan. In particular, the addition of HPMC, xanthan gum, and gelatin effectively reduced turbidity of germinated brown rice cakes, and HPMC showed the lowest turbidity.

5-3. Germinated Brown Rice by Hydrocolloid Addition Rice Cake Soup textrue comparison

The texture of germinated brown rice rice cake prepared by adding 0.5% hydrocolloid showed hardness increase effect of CMC, gelatin and HPMC as shown in the table below. In particular, gelatin and HPMC showed higher hardness than white rice cake, whereas carrageenan, konjac and xanthan gum tended to decrease the hardness of 100% rice germinated rice cake.

Hardness (N) Adhesiveness (N.sec) Cohesiveness Gumminess (N) Resilience Springiness Chewiness (J) White rice 2.12 ± 0.15 2.48 ± 0.35 0.55 ± 0.03 1.17 ± 0.10 0.27 ± 0.02 0.78 ± 0.02 0.91 ± 0.08 Brown rice 1.80 ± 0.17 2.19 ± 0.29 0.50 ± 0.03 0.90 ± 0.10 0.22 ± 0.02 0.80 ± 0.02 0.72 ± 0.09 CMC 1.85 ± 0.07 1.78 ± 0.19 0.53 ± 0.01 0.99 ± 0.06 0.27 ± 0.01 0.81 ± 0.01 0.80 ± 0.04 Carrageenan 1.60 ± 0.14 1.94 ± 0.16 0.52 ± 0.01 0.83 ± 0.06 0.24 ± 0.01 0.8 ± 0.01 0.67 ± 0.05 Konjac 1.63 ± 0.09 1.64 ± 0.14 0.51 ± 0.03 0.83 ± 0.04 0.26 ± 0.01 0.8 ± 0.02 0.66 ± 0.04 Xanthan gum 1.78 ± 0.13 2.03 ± 0.23 0.54 ± 0.02 0.97 ± 0.10 0.27 ± 0.02 0.79 ± 0.02 0.77 ± 0.08 Gelatin 2.30 ± 0.17 2.28 ± 0.20 0.51 ± 0.01 1.17 ± 0.10 0.24 ± 0.01 0.82 ± 0.01 0.96 ± 0.08 HPMC 2.20 ± 0.17 2.42 ± 0.35 0.52 ± 0.03 1.16 ± 0.13 0.23 ± 0.01 0.82 ± 0.02 0.94 ± 0.11

5-4. Sub material impact analysis for improving the cooking characteristics and mouthfeel of 100% germinated brown rice Tteokguk

In order to solve the problems of loosening and turbidity after cooking, which were identified as problems in manufacturing 100% Tteokguk rice cakes, germinated brown rice rice cake rice cake was made using a total of 24 kinds of subsidiary materials including 7 kinds of emulsifier, 11 kinds of starch, and 6 kinds of hydrocolloid. Prepared. The turbidity and texture results of various Tteok-gukki cooked water were identified to be the most influential material to improve the characteristics of germinated brown rice-cake. In the figure below, subsidiary materials developed in the right direction centered on white rice showing stable cooking characteristics and texture exhibited characteristics of increasing turbidity of germinated brown rice cakes. It can be classified as a property that reduces hardness. In addition, when unfolded to the right based on 100% germinated brown rice rice cake (25 minutes of brown rice samples), the loosening phenomenon may worsen, but the upper part may be divided into subsidiary materials that exhibit increased hardness and lower hardness.

There were no subsidiary materials that affected the reduction of cooking characteristics on the basis of white rice, while the subsidiary materials that improved the hardness were 5% of Saemi-myeon rice flour, Cheongpo Mookstarch and HPMC. On the other hand, all ingredients except SYTD-445, CMC, carrageenan, and konjac were used as ingredients that affected turbidity improvement of 100% germinated brown rice cake (25-minute sample). However, in the case of showing the effect of improving the hardness, HPMC, Sammi noodle powder 5%, Cheongpo Mook starch was analyzed.

Based on the above results, the subsidiary materials that can affect the problem of unwinding and turbidity increase after cooking, which are identified as problems in the production of 100% germinated brown rice cake , Substitution of 5% of Samy Noodles with high amylose content and the addition of HPMC among hydrocolloids were considered to be the most potent materials.

6-1. According to submaterial composite treatment Germinated brown rice Rice Cake Soup Property evaluation

5) Hydrocolloids (agar, guar, HPMC, konjac, xanthan) and starch (Sammi cotton flour, 10% substitutes) are expected to improve the cooking properties and texture of germinated brown rice cake rice cake. Excellent hydrocolloid was selected through the colloidal liver treatment (Konjac + xanthan, agar + HPMC, agar + guar 3 combinations). 2) Starch + hydrocolloid liver complex treatment (Sammym + HPMC, Sammym + HPMC + agar, Sammymyeon + HPMC + xanthan three combinations).

6-2. Hydrocolloid + Hydrocolloid Treatment Germinated Brown Rice Rice Cake Soup The turbidity of jorisu

A study of germinated brown rice rice cake soup prepared after 0.5% combination of three types of hydrocolloids expected to be effective for improving the cooking characteristics and texture of germinated brown rice cake rice cake with konjac + xanthan, agar + HPMC and agar + guar. Turbidity was the lowest in germinated brown rice cakes with agar + HPMC and did not significantly reduce turbidity of cooked water.

6-3. Hydrocolloid + Hydrocolloid Treatment Germinated Brown Rice Rice cake soup texture comparison

      As a result of texture of Tteok-gukki by the hydrocolloid liver complex treatment, hardness of all three combinations was increased compared to germinated brown rice-cake. Especially, it showed the highest hardness value in the rice cake soup with agar + guar and showed the synergistic effect of hardness increase by the complex treatment rather than the increase rate by single treatment (HPMC: 22.2%, xanthan: -1.1%). The treatment was considered to be more effective in strengthening the hardness.

Brown rice Konjac + xanthan Agar + HPMC Agar +
guar Hardness 1.62 ± 0.15 1.82 ± 0.08 2.43 ± 0.31 3.45 ± 0.59 Adhension 1.87 ± 0.40 2.03 ± 0.25 3.64 ± 0.53 5.30 ± 0.77 Cohesiveness 0.54 ± 0.02 0.56 ± 0.04 0.51 ± 0.02 0.53 ± 0.04 Gumminess 0.88 ± 0.08 1.02 ± 0.05 1.23 ± 0.17 1.81 ± 0.29 Resilience 0.31 ± 0.06 0.35 ± 0.06 0.23 ± 0.04 0.23 ± 0.06 Springiness 0.79 ± 0.03 0.81 ± 0.07 0.83 ± 0.04 0.81 ± 0.01 Chewiness 0.70 ± 0.07 0.83 ± 0.11 1.02 ± 0.14 1.46 ± 0.23

6-4. Starch + Hydrocolloid Complex Germinated Brown Rice Rice Cake Soup The turbidity of jorisu

The turbidity of cooked rice cake soup was decreased by the combination of three combinations of Sammi-myeon + HPMC, Sammi-myeon + HPMC + agar, Sammi-myeon + HPMC + xanthan. The lowest haze in the sample.

6-5. Starch + Hydrocolloid Complex Germinated Brown Rice Rice cake soup texture comparison

The texture results of the combination of three combinations of Sammym + HPMC, Sammym + HPMC + agar, Sammym + HPMC + xanthan are shown in the table below. In the case of adding Sammymyeon + HPMC, the hardness tended to decrease, and the highest hardness was found in Sammymyeon + HPMC + agar. Sammymyeon + HPMC + agar treated rice cake soup showed no significant reduction in the turbidity of the cooked water, but it was determined that the texture resulted more in increasing the hardness.

Germinated brown rice
(Life environment) Sammymyeon + HPMC Sammymyeon + HPMC + agar Sammymyeon + HPMC + xanthan Hardness 2.90 ± 0.31 2.53 ± 0.29 3.77 ± 0.38 3.17 ± 0.31 Adhension 4.18 ± 0.93 5.89 ± 0.58 6.01 ± 1.32 3.92 ± 1.97 Cohesiveness 0.46 ± 0.07 0.57 ± 0.03 0.46 ± 0.02 0.40 ± 0.08 Gumminess 1.35 ± 0.32 1.45 ± 0.18 1.75 ± 0.20 1.28 ± 0.34 Resilience 0.28 ± 0.08 0.17 ± 0.02 0.26 ± 0.09 0.19 ± 0.03 Springiness 0.79 ± 0.07 0.83 ± 0.02 0.82 ± 0.09 0.73 ± 0.07 Chewiness 1.08 ± 0.31 1.20 ± 0.15 1.43 ± 0.16 0.94 ± 0.32

7-1. Germinated brown rice Rice cake soup  Characteristic evaluation by coating treatment

To evaluate the effects of the coating treatment of germinated brown rice cake rice cake, three kinds of addition of alginate, dipping of alginate + CaCl ₂ solution (submerging after passing rice cake machine), dipping of alginate + CaCl ₂ solution + coating of CaCl ₂ solution after 12 hours The effects of cooking characteristics and sensory quality improvement on the coating of germinated brown rice cakes prepared under the above conditions were analyzed.

7-2. Germinated brown rice Jorisu comparing turbidity of the coating process of the bread Tteokguk

Alginate addition group, Alginate + CaCl ₂ The turbidity of cooked water in immersion group, Alginate + CaCl ₂ immersion + coating group was decreased, and alginate + CaCl ₂ immersion + coating group showed the lowest turbidity value.

7-3. Germinated brown rice Texture Comparison of Tteokkukki Rice Cake by Coating

As a result of texture by Alginate and CaCl ₂ treatment, Alginate alone showed the highest hardness, after which CaCl ₂ Immersion → CaCl ₂ It appeared in the order of immersion + coating. The result is CaCl ₂ It was judged that the bond between alginate and calcium ion was not formed sufficiently during the dipping process. In addition, since the coating process on the calcium ion solution was carried out in the undried state immediately after the manufacture, the moisture value of the rice cake soup was rather reduced by showing the effect of confining moisture. Therefore, it is judged that the coating is effective in the cutting state after drying.

Germinated Brown Rice (Life Environment) Alginate Alginate + CaCl ₂ Alginate + CaCl ₂ coating Hardness 2.90 ± 0.31 4.24 ± 0.41 3.14 ± 0.35 2.68 ± 0.26 Adhension 4.18 ± 0.93 4.71 ± 0.82 3.1 ± 1.36 2.94 ± 0.32 Cohesiveness 0.46 ± 0.07 0.53 ± 0.04 0.53 ± 0.02 0.48 ± 0.03 Gumminess 1.35 ± 0.32 2.23 ± 0.19 1.65 ± 0.17 1.28 ± 0.13 Resilience 0.28 ± 0.08 0.33 ± 0.03 0.33 ± 0.07 0.28 ± 0.04 Springiness 0.79 ± 0.07 0.8 ± 0.03 0.89 ± 0.09 0.81 ± 0.02 Chewiness 1.08 ± 0.31 1.77 ± 0.15 1.46 ± 0.1 1.04 ± 0.1

As such, the technical configuration of the present invention described above will be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the above-described embodiments are to be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the following claims rather than the above description, and the meanings and ranges of the claims and their equivalent concepts. All changes or modifications derived from the invention should be construed as being included in the scope of the present invention.

Claims (5)

A first step of immersion by mixing germinated brown rice and starch;
A second step of dehydrating the immersed mixture for 30 minutes after washing;
Adding a salt to the dehydrated mixture and pulverizing firstly;
A fourth step of adding water to the pulverized product and pulverizing it secondly to filter the net;
A fifth step of increasing the pulverized product;
A sixth step of extruding and forming the mixture; And
A seventh step of cooling the molding;
It is configured to include,
In the third step,
The salt is mixed with 1 part by weight based on 100 parts by weight of the mixture of germinated brown rice and starch,
In the fourth step,
The water is mixed with 22 parts by weight based on 100 parts by weight of the mixture,
In the first step,
5 parts by weight of sagomi starch is mixed with 95 parts by weight of the germinated brown rice,
In the sixth step,
The steamed rice cake manufacturing method for the rice cake soup, characterized in that the injection into the extruded sample to be extruded three times.


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