KR102047000B1 - Manufacturing method of frozen rice cakewith reduced crack phenomenon - Google Patents

Abstract

The present invention relates to a method for preparing a frozen rice cake with a reduced splitting phenomenon. According to an embodiment of the present invention, the method comprises: a heating steaming step of heating and steaming a mixture of grain powder, salt, and water at a preset temperature and time condition; a mixing step of inputting the mixture into a mixing means having a screw, and rotating the screw to allow the moisture distribution of a dough containing the mixture to be uniform; a molding step of inputting the dough into a molding machine to be extruded in a preset rice cake shape, and primarily cooling the extruded rice cake at a preset temperature and time condition to cut the same into a preset standard; a packaging step of secondarily cooling the molded rice cake at a preset temperature and time condition, and sealing-packaging the same in a prepared inner packaging material in accordance with a preset weight; and a freezing step of aging the packaged rice cake for a preset time and freezing the same after performing the packaging step. In the freezing step, the packaged rice cake is aged for 30 minutes to 3 hours, and then the aged rice cake is frozen at -18°C or less for 4 to 24 hours using a freezer. Also, when the aged rice cake is frozen using the freezer, a time for passing the range (-1 to -5°C) of generation of the maximum ice crystal is less than 30 minutes.

Description

MANUFACTURING METHOD OF FROZEN RICE CAKEWITH REDUCED CRACK PHENOMENON}

The present invention relates to a method for manufacturing frozen rice cakes with reduced cracking, and in particular, to control the moisture and temperature during the manufacturing process of the frozen rice cake, the storage period is significantly extended, and the frozen rice cake can be stabilized. It relates to techniques for providing a method.

The rice cake is a food that is unique to our nation that always appears and warms the hearts of those who attend and attend ceremonies at the ceremonial occasions of the ceremonial ceremonies, holidays, hundreds of days and stones, birthdays, or birthdays.

Nowadays, these rice cakes have expanded their scope as stock substitutes or health foods, an important diet in daily life, no longer for events, and have a wide range of consumer age groups. It is gaining much popularity.

However, most rice cakes have a long shelf life because of their short shelf life, and when the frozen rice is stored for a long time, the natural taste and texture of the rice cake are significantly worsened, resulting in a decrease in food quality.

In order to solve the above problems, Korean Laid-open Patent No. 10-2009-0019406 prepares rice cakes individually, vacuum-packed the rice cakes to prevent contact with the outside air, and prevents starch aging of the vacuum-packed rice cakes. Disclosed is a technique for a rice cake packaging method for performing a freezing treatment and a rice cake package produced thereby.

However, the vacuum-packed freezing treatment technology used in the above-mentioned prior art alone has a limit in preventing the deterioration of taste and texture of the thawed rice cakes due to the sudden drop in the sensory characteristics of the rice cakes, and especially in the freezing process. By being taken away, there was a problem that the cracking phenomenon of the surface of the rice cake could not be solved.

Accordingly, an object of the present invention is to provide a method for producing a frozen rice cake which can significantly extend the storage period and stabilize the cracking phenomenon by controlling moisture and temperature during the manufacturing process of the frozen rice cake.

In order to achieve the above object, according to an embodiment of the present invention, a method of manufacturing frozen rice cakes with reduced cracking, heating and steaming a mixture of grain flour, salt and water at a predetermined temperature and time conditions Steaming step; A mixing step of injecting the mixture into a mixing means equipped with a screw and rotating the screw to uniform the water distribution of the dough including the mixture; Inserting the dough into a molding machine to extrude in the form of a predetermined rice cake, and then molding the extruded rice cake by primary cooling at a predetermined temperature and time condition to cut it to a predetermined standard; A packaging step of secondly cooling the molded rice cake at a predetermined temperature and time condition and sealing the packaged rice in a prepared inner packing material according to a predetermined weight; And after performing the packaging step, the packaged rice cake is aged for a predetermined time, and then frozen. The freezing step includes the step of ripening the packed rice cake for 30 minutes to 3 hours, and then the ripened rice cake. Freezing for 4 to 24 hours using the freezer at -18 ℃ or less, but in freezing the aged rice cake using the freezer, the maximum ice crystal production zone (-1 ℃ to -5 ℃) passing time is less than 30 minutes Characterized in that to be.

Before performing the above-described packaging step, by adding and mixing 0.01 to 0.1% by weight of the edible oil and fat relative to the total weight of the molded rice cake, forming a film to form a film so that the edible oil is coated on the surface of the molded rice cake; , The raw material of the edible oil and fat used in the film forming step, at least one of polyglycerin fatty acid ester (Lecithin) and as an emulsifier in rapeseed oil, Ascorbyl palmitate (Ascorbyl) as an antioxidant Palmitate).

In the above-described packaging step, it is preferable to use a multilayer film formed by laminating and laminating two or more films selected from a linear low density polyethylene film, a polyethylene film, and a polyamide film as an inner packaging material. Do.

The inner packaging material constituting the above-mentioned multilayer film is laminated and laminated in order of linear low density polyethylene, polyethylene and polyamide, but the polyethylene is melted to be laminated with linear low density polyethylene and polyamide, and the outermost film of the inner packing material is It is preferred to be composed of polyamide films.

It is preferable that the packaging material which comprises the above-mentioned multilayer film has the thickness range of 30-60 micrometers of linear low density polyethylene, 10-30 micrometers of polyethylene, and 5-25 micrometers of polyamides.

According to the raw material of the frozen rice cake, the above-mentioned cracking phenomenon is reduced, rice cakes made from rice flour, wheat rice cakes made from wheat flour, and noodle rice cakes made from at least one of rice flour and flour, depending on the raw materials of grain flour. It is preferred to be prepared in the form of.

After performing the above-mentioned freezing step, after performing the freezing step, the water content of the rice cake, wheat rice cake and noodle rice cake as the final frozen rice cake was 46.6 to 53.6% of rice rice cake, 48.3 to 54.9% of wheat rice cake and 49.6 rice cake. It is preferable that it is to 54.6%.

The above-described heating steaming step may include at least one of a heating system steaming steam by supplying steam to the mixture and supplying steam from a lower end, and a screw heating steam steaming process while supplying steam to the mixture. When using, but when the see-through method is used, it is preferable that a perforated plate having one or more holes having a height of 5 cm to 10 cm is installed at the inner bottom of the see-through, so that steam supplied from the bottom can be delivered to the mixture side. .

A cooling step of cooling the above-described mixture at least once at a temperature condition of -5 ° C to 30 ° C from a cooling means including at least one of immersion and cold wind.

After performing the above-described packaging step, before performing the freezing step, passing the rice cake wrapped in the inner packaging material through the metal foreign material detector, to determine whether the metal foreign matter is detected in the packaged rice cake; further performing It is desirable to.

According to one embodiment of the present invention, the water content is set higher than that of general malang and dried rice cake to increase the water content of the frozen rice cake itself, and by using the characteristic freezing conditions of the free water ice crystals in the rice cake The shape is uniform, the size of the ice crystals are small to minimize the change in the shape of the food has the effect of minimizing the cracking of the frozen rice cake.

In addition, according to an embodiment of the present invention, by edible oil containing rapeseed oil, polyglycerin fatty acid ester, lecithin, ascorbyl palmitate to be applied to the rice cake during the freezing process, by performing the role of a film to the frozen rice cake prepared, Prevents cracking of frozen rice cakes, improves quality preservation during distribution, and facilitates separation of products after thawing.

In addition, the edible oil and fat used in the present invention is high in unsaturated fatty acid, not affected by light, and prevents the aging of starch, as well as mixing with water, there is an easy effect to control the concentration.

In addition, according to an embodiment of the present invention, in the present invention by using a multi-layer film containing at least two of polyamide, nylon, polyethylene, linear low density polyethylene, instead of a single layer film while holding the moisture of the product, There is an excellent effect of water resistance and air permeability to prevent the air is introduced into the interior.

In addition, according to an embodiment of the present invention, as a means for more smoothly supplying steam to the mixture during steam heating using steam, it is possible to minimize the unripe portion to improve the quality and functionality of the rice cake It is effective.

1 and 2 is a flow chart for a method of manufacturing a frozen rice cake reduced the cracking phenomenon according to an embodiment of the present invention.
3 is an example of a freezing curve as the freezing step is performed according to an embodiment of the present invention.
Figure 4 is an example of a multi-layer film constituting the inner wrapping paper according to an embodiment of the present invention.
5 to 7 is a test report for the water content of the frozen rice cake according to an embodiment of the present invention.

In the following, various embodiments and / or aspects are now disclosed with reference to the drawings. In the following description, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of one or more aspects. However, it will also be appreciated by one of ordinary skill in the art that this aspect (s) may be practiced without these specific details. The following description and the annexed drawings set forth in detail certain illustrative aspects of the one or more aspects. However, these aspects are exemplary and some of the various methods in the principles of the various aspects may be used and the descriptions described are intended to include all such aspects and their equivalents.

As used herein, “an embodiment”, “an example”, “aspect”, “an example”, and the like, may not be construed that any aspect or design described is better or advantageous than other aspects or designs. .

In addition, the terms "comprises" and / or "comprising" mean that such features and / or components are present, but exclude the presence or addition of one or more other features, components, and / or groups thereof. It should be understood that it does not.

In addition, terms including ordinal numbers such as first and second may be used to describe various components, but the components are not limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component. The term and / or includes a combination of a plurality of related items or any item of a plurality of related items.

In addition, in the embodiments of the present invention, unless otherwise defined, all terms used herein including technical or scientific terms are generally understood by those skilled in the art to which the present invention belongs. It has the same meaning. Terms such as those defined in the commonly used dictionaries should be interpreted as having meanings consistent with the meanings in the context of the related art, and ideally or excessively formal meanings are not defined clearly in the embodiments of the present invention. Not interpreted as

The present invention relates to a method for manufacturing frozen rice cakes with reduced cracking, and in particular, to control the moisture and temperature during the manufacturing process of the frozen rice cake, the storage period is significantly extended, and the frozen rice cake can be stabilized. The purpose is to provide a method.

In order to achieve the above object, with reference to the accompanying drawings will be described in more detail the present invention.

Referring to FIG. 1, FIG. 1 is a flowchart illustrating a method of manufacturing a frozen rice cake having reduced cracking according to an embodiment of the present invention.

As shown in FIG. 1, first, a steaming step (S10) of steaming a mixture of grain flour, salt and water at a predetermined temperature and time condition may be performed.

In the step S10, the above-mentioned grain flour is preferably made from a material containing at least one of rice flour and wheat flour, and thus the final rice cake is rice rice, wheat according to the raw material input during the step S10 Rice cakes and rice and wheat can be prepared as a mixed rice cake.

In addition, the predetermined temperature and time conditions of the above-described step S10 may be used, for example, steaming conditions of steaming and aging for 2 to 30 minutes at a temperature of 100 to 180 ℃, as a means of heating steaming, A method including at least one of a method and a screw method may be used.

More specifically, the above-described shiru method means a method in which a mixture is put into a shiru and supplied with steam at a lower end thereof to be heated and steamed, wherein at least one hole having a height of 5 cm to 10 cm is formed at the lower end of the shiru. It is good to install the steam to be smoothly delivered to the mixture side is supplied from the bottom.

More preferably, the above-mentioned perforated plate is preferably a hexagonal perforated plate is used, and in the present invention, the above-described perforated plate is used in step S10, so that steam is steamed in the central portion during heating and steaming of the mixture including the conventional rice cake. This is not delivered smoothly, there is an effect that can solve the problem of unripe rice cake in the center.

On the other hand, the screw method described above is a method mainly used when using flour or fine powder, it means to heat steam by passing the screw while supplying steam to the mixture.

At this time, preferably, the supply direction of the steam is preferably set to face from the lower side to the upper side, and when using the above-described screw method, since the steam supply and the screw operation is made at the same time can be produced a dough having a high elasticity The functionality of the finished rice cake is maximized.

On the other hand, the present invention may be used independently of any one of the above-described embodiments of the see-through method and the screw method, but may be used sequentially or sequentially in parallel, the present invention is not limited thereto.

As a result, in the present invention, by performing the above-described embodiment of step S10, starch contained in the raw material of at least one of the rice flour and wheat flour is expanded by heat and moisture, so that its physicochemical properties or structure are changed and the rice cake is commonly known. It can be produced in the form of a dough.

On the other hand, although not shown in Figure 1, in another embodiment of the present invention, immediately after performing the above-described step S10, the above-described mixture is -5 ℃ to 30 using a cooling means including at least one of immersion and cold air A cooling step of cooling at least once at a temperature condition of ° C may be further performed.

At this time, it is preferable that the above-mentioned cooling step is performed at least once cooling to the mixture in a hot state under the above-mentioned cooling conditions immediately after performing the step S10, and most preferably, the above-mentioned cooling is divided into primary cooling and secondary cooling. It is preferred that the cooling step be performed at least twice.

On the other hand, in the present invention by further including the cooling step described above, it is possible to derive the effect of improving the preservation and functionality of the rice cake.

Referring back to FIG. 1, after performing the above-described step S10, the above-described mixture is introduced into a mixing means equipped with a screw, and the screw is rotated and driven to mix to uniform the water distribution of the dough including the above-described mixture. Step S20 may be performed.

In other words, the step S20 described above is similar to the method of repeatedly striking the rice cake steamed by the ancestors in the past with a lanyard, by repeatedly mixing the dough using a screw, evenly distributes the moisture in the dough to add the stickiness to the rice cake is completed It provides the effect of maximizing texture and taste.

On the other hand, after performing the above-described step S20, the dough containing the above-mentioned mixture is put into the molding machine to be extruded in the form of a predetermined rice cake, and then the extruded rice cake is first cooled by a predetermined temperature and time condition. Molding step (S30) for cutting to a set standard may be performed.

More specifically, in the above-described step S30, the steamed mixture is put into a molding machine, and extruded into at least one form of tteokbokki, tteok-guk, and noodle-cake, and then immersion and cold air having a temperature of -5 ° C to 30 ° C. It can be understood that a process of cutting to a predetermined specification after cooling for 2 to 30 seconds using a cooling means including at least one of is performed.

Meanwhile, the rice cake extruded in the step S30 will be understood to be formed in a form including at least one of tteokbokki, tteokguk cake, and noodle cake, wherein the above-mentioned tteokbokki has the largest diameter, and the noodle cake is the most It can be understood to be shaped to have a small diameter.

On the other hand, the present invention, after performing the above-described step S30, the molded rice cake is secondarily cooled to a predetermined temperature for 2 to 10 minutes, and then sealed in a prepared packaging material according to a predetermined weight. The wrapping step S40 may be performed.

At this time, the above-described packaging step, after cooling the molded rice cake at a temperature of -5 to 20 ℃ for 2 to 10 minutes, and prepared based on a predetermined unit weight, such as 100g, 200g, 500g, 1Kg and 2Kg It will be understood as a step of sealing packaging in a packaging material.

In addition, in the above-described step S30, the packaging of the rice cake is preferably filled with the rice cake of a predetermined weight in the prepared inner packaging material, and the inside of the packaging material is degassed by vacuum to seal the opening of the inner packaging material, thereby preventing corruption by microorganisms. It is desirable to be able to do this, but it is not necessary to vacuum it.

Meanwhile, the above-described inner packaging material used in step S30 is a multilayer film formed by laminating and laminating two or more films selected from a linear low density polyethylene film, a polyethylene film, and a polyamide film. Can be used.

More specifically, it will be understood that the above-described linear low density polyethylene is a polymer synthetic resin which has properties similar to that of the low density polyethylene and is more specialized in rigidity. There is a property that does not make it can be suitably used as a material of the inner packaging material.

The polyamides described above are also generically referred to as nylon in general terms for polymers having -CONH-. The polyamide described above is strong, has excellent abrasion resistance, lubricity and oil resistance, chemical resistance, and excellent gas barrier properties and can be suitably used as a food packaging material.

On the other hand, the inner packaging material of the above-mentioned multilayer film including each of the above-described films may be laminated and laminated in the order of linear low density polyethylene, polyethylene and polyamide, the most preferred embodiment for laminating the above-mentioned multilayer film is described above Most preferably, the polyethylene is melted so that it can be combined with the linear low density polyethylene and polyamide described above to form an inner packaging material.

At this time, the outermost film of the laminated inner packaging material may be composed of a polyamide film, each film of the above-mentioned inner packaging material, 30 to 60 μm of the linear low density polyethylene described above, 10 to 30 μm of the polyethylene described above and the polyamide described above It is desirable to have a thickness in the range of 5 to 25 μm.

On the other hand, it is to be understood that the lamination order and thickness range of each of the above-described films, when having the lamination conditions and lamination thickness conditions described above, can be maintained at the best quality of the rice cake accommodated in the inner packaging material.

That is, the inner packaging material having the above-mentioned multilayer film structure used in step S40 described above prevents external air from entering into the inside while preventing moisture of the rice cake from escaping to the outside due to the characteristics of the respective film components. In the case of a conventional single layer film composed of polyethylene, it is vulnerable to low temperature, high oxygen permeability, there is an effect that can solve the problem that the moisture escapes to the outside during freezing and freezing storage.

On the other hand, although not shown in Figure 1, in a more preferred embodiment of the present invention, before performing the above-described step S40, the molded rice cake, cooking oil by adding 0.01 to 0.1% by weight of edible oil to the total weight by mixing, The film forming step of forming the film by coating the paper on the surface of the molded rice cake described above may be further performed.

At this time, the above-mentioned edible oil and fat used in the above-mentioned film forming step includes at least one of polyglycerin fatty acid ester and lecithin as a emulsifier in rapeseed oil whose raw material includes at least canola oil, It is preferable to include Ascorbyl Palmitate as an antioxidant.

On the other hand, the emulsifier described above will be understood to emulsify and maintain two or more kinds of foods that are not easily mixed, and the polyglycerol fatty acid esters used as raw materials for the emulsifier may be obtained by heating and dehydrating condensing glycerin with an alkali catalyst. It can be understood that it is obtained by esterifying glycerin with various higher fatty acids.

The polyglycerol fatty acid ester thus obtained forms an emulsion having excellent thermal stability at high and low temperatures, is considered as an emulsifier to form a stable W / O emulsion, and has a crystallization effect on oils and fats. It can be used suitably as an emulsifier of this invention in that it can adjust.

In addition, the lecithin described above is one of the phospholipids containing glycerin phosphoric acid, and is contained in egg yolk, soybean oil, liver, brain, etc. as main components of the biofilm.

The lecithin described above has a lipophilic fatty acid group on one side and a phosphoric acid and choline moiety on one side, and can be suitably used as an emulsifier for stabilizing a mixture of water and fat or oil in the present invention.

On the other hand, the antioxidant described above performs a function of preventing the oxidation of food by the action of oxygen, the ascorbyl palmitate is an ester made from ascorbic acid and palmitic acid while making a fat-soluble form of vitamin C, As an oxygen scavenger and a synergist, the effect is excellent, and it can perform a function of preventing oxidation of the edible oil and fat used in the present invention.

On the other hand, the above-mentioned edible oil and fat can be understood that 88 to 96% by weight of rapeseed oil, 1 to 4% by weight of emulsifier and 0.05 to 3% by weight of antioxidant are added, and the edible oil having the above-mentioned blending ratio is unsaturated. It is high in fatty acid, not affected by light, prevents aging of starch, and mixes well with water, so it is easy to adjust concentration.

That is, in the above-described film forming step, by mixing the edible oil and fat having a characteristic blending ratio of the above-mentioned ingredients on the surface of the molded rice cake, the effect of minimizing the crack phenomenon that the surface of the rice cake cracks during the freezing process will be described later And, to prevent the deterioration of the quality of the rice cake during distribution, when thawing the frozen rice cake, there is an effect to easily separate the stuck rice cakes.

On the other hand, after performing the above-described step S40, the freezing step (S50) of aging the packaged rice cake for a predetermined time and then freezing is performed.

At this time, the step S50 described above is aged for 30 minutes to 3 hours of the packaged rice cake, and then using the freezer to freeze for 4 to 24 hours below -18 ℃ using a freezer, using the freezer to ripen the rice cake In freezing, it is desirable that the passage time of the maximum ice crystal generation zone is less than 30 minutes.

Specifically, it will be understood that the above-mentioned freezing conditions are conditions for freezing up to the center of the rice cake, wheat rice cake, and noodle rice cake, and in particular, in the present invention, such freezing conditions are within 30 minutes of the passage time of the maximum ice crystal generation zone. By controlling the short time of the free water ice crystals in the rice cake is small in size and uniform in shape to minimize the change in the shape of the rice cells, which has the effect of improving the crack stability by the cracking phenomenon of the frozen rice cake.

On the other hand, in a more preferred embodiment of the present invention, in order to further minimize the cracking of the frozen rice cake, during the freezing of the above-described step S50, the freezing process is carried out by maintaining a relatively high water content of the rice cake It is desirable to.

That is, after the step S50, the water content of the rice cake, wheat rice cake and noodle rice cake described above as the final frozen rice cake is preferably 46.6 to 53.6% of rice rice cake, 48.3 to 54.9% of wheat rice cake, and noodle. It is preferred that the rice cake has 49.6 to 54.6%, and the test report for this is shown in FIGS. 5 to 7.

On the other hand, 200, 210 and 220 of Figures 5, 6, 7 will be understood to be a test report on the water content of each finally completed rice cake after performing the freezing process of rice cake, wheat cake and noodle cake, As shown in the test report, it can be seen that it has 51% of rice cake, 50.9% of wheat rice cake, and 51.6% of noodle rice cake.

That is, as shown in Figures 5 to 7, the thus completed frozen rice cake contains relatively high moisture as compared to the normal frozen rice cake having a water content of 30 to 40%, so the lack of moisture when performing the freezing process There is an effect that the surface crack phenomenon is significantly reduced.

Returning back to FIG. 1, comprehensively, according to one embodiment of the present invention, the moisture content may be set higher than that of ordinary malangdduk and dried rice cakes so that the water content of the frozen rice cake itself may be increased. By using characteristic freezing conditions, the shape of free water ice crystals in rice cakes can be uniform and the size of ice crystals can be minimized, thereby minimizing changes in the shape of food. It has an effect.

In addition, according to an embodiment of the present invention, by edible oil containing rapeseed oil, polyglycerin fatty acid ester, lecithin, ascorbyl palmitate to be applied to the rice cake during the freezing process, by performing the role of a film to the frozen rice cake prepared, Prevents cracking of frozen rice cakes, improves quality preservation during distribution, and facilitates separation of products after thawing.

On the other hand, the edible oil and fat used in the present invention is high in unsaturated fatty acids, is not affected by light, prevents the aging of starch, as well as mixed with water, there is an easy effect to control the concentration.

On the other hand, according to an embodiment of the present invention, in the present invention by using the multi-layer film containing at least two of polyamide, nylon, polyethylene, linear low-density polyethylene instead of a single layer film while holding the moisture of the product In addition, there is an excellent effect of water resistance and air permeability to prevent the outside air is introduced into the inside.

In addition, according to an embodiment of the present invention, as a means for more smoothly supplying steam to the mixture during steam heating using steam, it is possible to minimize the unripe portion to improve the quality and functionality of the rice cake It is effective.

Although the embodiments have been described above with reference to the limited embodiments and drawings, those skilled in the art will understand that various modifications and variations are possible from the above description.

Meanwhile, referring to FIG. 2, FIG. 2 illustrates a flowchart of an example in which a metal foreign matter detection step S41 is performed, and in the following description, with reference to FIG. 1. Description of unnecessary embodiments overlapping with the description will be omitted.

As shown in Figure 2, after performing the above-described step S40, preferably, the metal foreign matter detection step of determining whether the metal foreign matter is detected in the packaged rice cake by passing the rice cake wrapped in the inner packaging material through a metal foreign matter detector ( S41) may be further performed.

That is, the above-described step S41 detects the presence or absence of metal foreign matter introduced from the surrounding environment during the manufacturing process of the frozen rice cake with reduced cracking, and prevents the user from ingesting foreign substances harmful to human health when cooking or eating the rice cake. For this purpose, by performing the above-described step S41, there is an effect to enable safer food consumption from the consumer side.

On the other hand, the metal foreign matter detector used in the above-described step S41 may be understood that a conventionally used foreign matter detector is used, and as an example, an apparatus for detecting metal fragments mixed into food using electromagnetic waves may be used.

Although the embodiments have been described above with reference to the limited embodiments and drawings, those skilled in the art will understand that various modifications and variations are possible from the above description.

On the other hand, Figure 3 shows an example of the freezing curve as the freezing step according to an embodiment of the present invention is shown, unnecessary description overlapping with the description of Figures 1 and 2 in the following description is omitted. Let's do it.

In the present invention, after packing the rice cake coated with edible oil on the surface in the inner packaging material, the packaged product can be spread out as thin as possible to widen the surface area subjected to cold air and then freezing process.

More preferably, in the above-mentioned freezing process, the packaged rice cakes are aged for 30 minutes to 3 hours, and then the matured rice cakes are frozen at -18 ° C or lower for 4 to 24 hours using a freezer. At 100, a freezing curve in which the temperature of the rice cake in which the freezing process is in progress decreases with time is shown.

On the other hand, in the present invention, during the freezing process of the rice cake, it is preferable to perform a rapid freezing so that the aged rice cake is less than 30 minutes, the passing time of the maximum ice crystal generation zone 110, an example of this Indicated as point A at 100 of 3.

In addition, it can be understood that the maximum ice crystal generation zone 110 described above means a temperature range from -1 ° C to -5 ° C, and the water in the food is mostly changed into ice within this range.

That is, the freezing process of the present invention, it can be understood that the rapid freezing process is carried out as the time to reach the maximum ice crystal generating zone 110 less than 30 minutes, this quick freezing process, free water ice crystals in rice cake Its size is small and the shape is uniform to minimize the change in the shape of the rice cake cells, it is possible to minimize the change in taste, flavor and shape of the rice cake.

In other words, in the present invention, by performing the freezing process having the above-mentioned freezing conditions in the rice cake, there is an effect that can prevent the deterioration caused by biological, chemical, and physical factors of the rice cake to maintain the freshness, taste and quality of the rice cake In the case of frozen rice cakes manufactured in this way, the domestic market has a shelf life of 12 months and an export period of 24 months, which can be expected to expand the export market, thereby promoting the market economy.

Although the embodiments have been described above with reference to the limited embodiments and drawings, those skilled in the art will understand that various modifications and variations are possible from the above description.

In addition, FIG. 4 illustrates an example of a multilayer film constituting the inner packaging paper according to an embodiment of the present invention, and in the following description, description of unnecessary embodiments overlapping with the description of FIGS. 1 to 3 will be omitted. Shall be.

As shown in FIG. 4, the inner packaging material used in the present invention includes a linear low density polyethylene (LLDPE) film, a polyethylene (PE) film, and a polyamide (PA (nylon)) film. can do.

In this case, the above-mentioned inner packaging material is preferably used as the inner packaging material laminated in the order of lamination of the linear low density polyethylene film, polyethylene film and polyamide film, more preferably in the thickness range of each film layer, It is preferable to have a linear low density polyethylene of 30 to 60 μm, the polyethylene of 10 to 30 μm and the aforementioned polyamide 5 to 25 μm.

Meanwhile, in FIG. 4, examples of the most preferable thickness range of the above-described inner packaging material may be understood as examples of 40 μm of linear low density polyethylene film, 20 μm of polyethylene film, and 15 μm of polyamide film.

That is, the above-described inner packaging material is formed by using a multilayer film containing two or more of polyamide, nylon, polyethylene, and linear low density polyethylene instead of a single layer film, while holding the moisture of the product, It is effective in preventing water and impermeability to be added into.

Although the embodiments have been described above with reference to the limited embodiments and drawings, those skilled in the art will understand that various modifications and variations are possible from the above description. The terms "comprise", "comprise" or "have" described above mean that a component without a particularly opposite description may be included, and thus, other components are not excluded. It should be construed as more inclusive. In addition, the protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the equivalent scope should be construed as being included in the scope of the present invention.

Claims (10)

In the manufacturing method of the frozen rice cake which the cracking phenomenon was reduced,
A heat steaming step of heating and steaming the mixture of grain flour, salt and water at a predetermined temperature and time condition;
A mixing step of injecting the mixture into a mixing means equipped with a screw and rotating the screw to uniformize the water distribution of the dough including the mixture;
Putting the dough into a molding machine so as to be extruded in the form of a predetermined rice cake, and then molding the extruded rice cake by primary cooling at a predetermined temperature and time condition to cut it to a predetermined standard;
A packaging step of secondly cooling the molded rice cake at a predetermined temperature and time condition and then sealing the prepared rice cake in a prepared inner packing material according to a predetermined weight; And
After performing the packaging step, after aging the packaged rice cake for a predetermined time, the freezing step of freezing; includes;
In the freezing step, the packaged rice cakes are aged for 30 minutes to 3 hours, and then the matured rice cakes are frozen at -18 ° C or lower for 4 to 24 hours using a freezer.
The freezing of the aged rice cake using the freezer, so that the rapid freezing of less than 30 minutes to pass through the maximum ice crystal production zone temperature range of -1 ℃ to -5 ℃ point is performed,
Before performing the packing step,
A film forming step of forming a film by adding an edible oil of 0.01 to 0.1% by weight relative to the total weight of the molded rice cake, so that the edible oil is coated on the surface of the molded rice cake;
The edible oil and fat contains 88 to 96% by weight of rapeseed oil, 1 to 4% by weight of emulsifier and 0.05 to 3% by weight of antioxidant, wherein the emulsifier is at least one of polyglycerin fatty acid ester and lecithin. To include, The antioxidant comprises Ascorbyl Palmitate (Ascorbyl Palmitate),
The heating steaming step,
The method including at least any one of a method of heating and steaming the mixture by putting the mixture into the steam and supplying steam from the bottom, and passing the screw while supplying steam to the mixture is used,
When the see-through method is used,
Providing a perforated plate formed with one or more holes having a height of 5cm to 10cm in the inner bottom of the shiru, the production of frozen rice cakes with reduced cracking phenomenon characterized in that the steam supplied from the bottom to be delivered to the mixture side Way.
delete The method of claim 1,
The packaging step,
As the inner packaging material, a cracking phenomenon is characterized by using a multilayer film formed by laminating and laminating two or more films selected from a linear low density polyethylene film, a polyethylene film, and a polyamide film. Method for producing reduced frozen rice cakes.
The method of claim 3,
The packaging material forming the multilayer film,
The linear low density polyethylene, the polyethylene and the polyamide are laminated in the order of lamination, the polyethylene is melted to be laminated with the linear low density polyethylene and the polyamide, the outermost film of the inner packaging material is the polyamide film Method for producing a frozen rice cake reduced the cracking phenomenon characterized in that consisting of.
The method of claim 3,
The packaging material forming the multilayer film,
The linear low-density polyethylene 30 to 60μm, the polyethylene 10 to 30μm and the polyamide 5 to 25μm thickness range, characterized in that the cracking phenomenon reduced manufacturing method of the frozen rice cake.
The method of claim 1,
The manufacturing method of the frozen rice cake in which the cracking phenomenon is reduced,
According to the raw material of the grain flour, the cracking phenomenon characterized in that to be produced in the form of rice cakes made from rice flour, wheat rice cakes made from flour and noodle rice cake made from at least one of the rice flour and flour Method for producing reduced frozen rice cakes.
The method of claim 6,
After performing the freezing step,
The water content of the rice cake, the wheat rice cake and the noodle rice cake as the final frozen rice cake is 46.6 to 53.6% of the rice rice cake, 48.3 to 54.9% of the wheat rice cake, and 49.6 to 54.6% of the rice cake. Method of making frozen rice cake.
delete The method of claim 1,
After performing the heating steaming step,
A cooling step of cooling the mixture at least once at a temperature condition of −5 ° C. to 30 ° C. from a cooling means including at least one of immersion and cold air. Manufacturing method.
The method of claim 1,
After performing the packing step,
Before performing the freezing step, passing the rice cake wrapped in the inner packaging material through a metal foreign material detector, the metal foreign material detection step of determining whether the metal foreign matter is detected in the packaged rice cake; The manufacturing method of the frozen rice cake which the cracking phenomenon to reduce was made.

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