KR102183694B1 - Method for producing steamed rice cake with improved texture - Google Patents

Abstract

The present invention comprises the steps of: (1) dry milling rice that is not soaked in water to prepare dry rice flour; (2) preparing a dough by mixing the dried rice flour prepared in step (1) with sugar, salt, rice wine, and water; (3) first fermenting the dough prepared in step (2) and then kneading to remove air from the dough and performing secondary fermentation; And (4) putting the second fermented dough in step (3) into a steamer and steaming it. It relates to a method for preparing jeungpyeon and jeungpyeon manufactured by the method.

Description

Method for producing Jeungpyeon with improved texture {Method for producing steamed rice cake with improved texture}

The present invention comprises the steps of: (1) dry milling rice that is not soaked in water to prepare dry rice flour; (2) preparing a dough by mixing the dried rice flour prepared in step (1) with sugar, salt, rice wine, and water; (3) first fermenting the dough prepared in step (2) and then kneading to remove air from the dough and performing secondary fermentation; And (4) putting the second fermented dough in step (3) into a steamer and steaming it. It relates to a method for preparing jeungpyeon and jeungpyeon manufactured by the method.

Rice is the most basic food in the dietary life of Asian cultures, but with the emergence of alternative foods and various ready-to-process foods, the dietary life has become simpler and the consumption of rice is continuously decreasing. Rice consumption in Korea decreased from 80.3 kg in 2008 to about 3 kg each year, and decreased to 61.8 kg in 2017 (data from Statistics Korea, 2017). As a measure to promote rice consumption, improve the processability of rice and use rice to produce various processed products. It is in need of development.

There are two methods of making rice flour: dry milling method, in which rice flour is made by pulverizing it as it is without going through a water immersion process, and wet milling method in which rice is crushed through a water immersion process. Wet milling has a fine and uniform particle size distribution and features that can reduce starch damage, but it is difficult to store and distribute, and has low economical efficiency, limiting the development of rice flour processed products. On the other hand, dry milled rice flour has a disadvantage of high damaged starch, but as rice flour varieties suitable for food processing have recently been developed, it is reported that it can be pulverized finely and uniformly and is suitable for manufacturing processed products. In addition, it has been reported that when a processed product is manufactured from rice flour having a small particle size, the texture is improved, such as a decrease in hardness.

Jeungpyeon is a type of steamed rice cake, which is the only fermented rice cake made by fermenting rice flour with makgeolli and then steaming it with steam. It has a similar texture to Western bread. Jeungpyeon has a sour and sweet taste due to organic acids generated during the fermentation process, and is known as a rice cake mainly eaten in summer because of its slow aging rate.

Jeungpyeon is steamed after fermentation by kneading rice flour with takju. The internal structure has a porous structure similar to a sponge and is similar to Western bread. Originally, bread made from wheat flour has fluidity and viscoelasticity by forming gluten, which is a wheat protein, during the manufacturing process, but rice cakes made from rice do not have a structure like bread because there is no gluten. However, Jeungpyeon can have a structure similar to bread because certain substances are polymerized by changes during fermentation without gluten.

Korean Patent No. 0940083 discloses a method for preparing Jeungpyeon using soda and takju, and Korean Patent No. 0828233 discloses a method for preparing Jeungpyeon using a protein hydrolyzate. However, Jeungpyeon with improved texture of the present invention It is different from the manufacturing method of

The present invention has been derived from the above requirements, and an object of the present invention is to provide a method for manufacturing Jeungpyeon excellent in volume enhancement effect, flavor, and preference without fermenting odor and off-flavor.

In order to solve the above problems, the present invention comprises the steps of: (1) dry milling rice that is not soaked in water to prepare dry rice flour; (2) preparing a dough by mixing the dried rice flour prepared in step (1) with sugar, salt, rice wine, and water; (3) first fermenting the dough prepared in step (2) and then kneading to remove air from the dough and performing secondary fermentation; And (4) putting the second fermented dough in step (3) into a steamer and steaming it.

In addition, the present invention provides a jeungpyeon prepared by the above method.

Jeungpyeon of the present invention has excellent volume enhancement effect, flavor, and preference, and the conventional manufacturing process of Jeungpyeon, which took about 12 hours to fermentation and steaming, can be produced in about 6 hours until fermentation and steaming. It has an advantage that can be promoted.

1 is a schematic diagram of the manufacturing process of Jeungpyeon according to the present invention.

In order to achieve the object of the present invention, the present invention

(1) dry milling rice that is not soaked in water to prepare dry rice flour;

(2) preparing a dough by mixing the dried rice flour prepared in step (1) with sugar, salt, rice wine, and water;

(3) first fermenting the dough prepared in step (2) and then kneading to remove air from the dough and performing secondary fermentation; And

(4) It provides a method for producing jeungpyeon, characterized in that it comprises the step of putting the second fermented dough of step (3) into a steamer and steaming it.

In the manufacturing method of Jeungpyeon of the present invention, the dry rice flour of the step (1) can be prepared by dry milling, preferably unsoaked in water, to an average particle size of 40 to 60 µm, and more preferably in water. It can be prepared by dry milling unsoaked sulgangmi with an average particle size of 47.89 µm. By preparing Jeungpyeon with dry rice flour prepared under the above conditions, it was possible to prepare Jeungpyeon with improved texture. In addition, the seolgangmi is selected from rice optimized for the Jeungpyeon manufacturing process of the present invention, which has superior texture, flavor, and taste compared to using other varieties of rice.

In addition, in the manufacturing method of Jeungpyeon of the present invention, the dough of step (2) is 80 to 120 kg of dry rice flour, 15 to 25 kg of sugar, 0.5 to 1 kg of salt, 30 to 40 kg of rice wine, and 60 to 70 kg of water It may be prepared by mixing, and more preferably 100 kg of dry rice flour, 20 kg of sugar, 0.75 kg of salt, 35 kg of makgeolli, and 65 kg of water may be prepared by mixing. To prepare Jeungpyeon by using the dough mixed with the above ingredients and mixing ratio, it was possible to prepare Jeungpyeon with an appropriate liver and sweet taste while having excellent texture and preference.

In addition, in the manufacturing method of jeungpyeon of the present invention, the step (3) is preferably kneading the dough first fermented for 3.5 to 4.5 hours at 36 to 38°C to remove air in the dough, Secondary fermentation can be performed at 36 to 38°C for 1.5 to 2.5 hours, and more preferably, knead the first fermented dough at 37°C for 4 hours to remove air from the dough, and then at 37°C. Second fermentation can be done for 2 hours. Fermentation under the same conditions as described above has the advantage that off-flavor does not occur and exhibits high fermentation efficiency, and the volume increase power of the prepared jeungpyeon is excellent.

In addition, in the manufacturing method of jeungpyeon of the present invention, the step (4) is preferably put the second fermented dough into a steamer and first steamed for 4-6 minutes with 60-80°C steam, and then 100-110 It can be steamed for 10 to 15 minutes with steam at ℃, more preferably, put the second fermented dough in a steamer and steam for 5 minutes with steam at 70 ℃, then steam at 105 ℃ for 10 to 15 You can steam a second time for a minute. To prepare jeungpyeon by steaming in two steps under the same conditions as above, it was possible to steam it with a more excellent jeungpyeon with a chewy texture.

The manufacturing method of Jeungpyun of the present invention, more specifically

(1) preparing dry rice flour by dry milling unsoaked sulgangmi in an average particle size of 40 to 60 µm;

(2) preparing a dough by mixing 80 to 120 kg of dry rice flour prepared in step (1), 15 to 25 kg of sugar, 0.5 to 1 kg of salt, 30 to 40 kg of rice wine, and 60 to 70 kg of water ;

(3) Knead the dough prepared in step (2) above for 3.5 to 4.5 hours at 36 to 38°C for 3.5 to 4.5 hours to remove air from the dough, and then at 36 to 38°C for 1.5 to 2.5 hours Secondary fermentation during; And

(4) Put the second fermented dough from step (3) in a steamer and first steam for 4 to 6 minutes with steam at 60 to 80℃, and then for 10 to 15 minutes with steam at 100 to 110℃. It may include a steaming step,

More specifically

(1) preparing dry rice flour by dry milling unsoaked sulgangmi to an average particle size of 47.89 µm;

(2) preparing a dough by mixing 100 kg of dry rice flour prepared in step (1), 20 kg of sugar, 0.75 kg of salt, 35 kg of rice wine, and 65 kg of water;

(3) kneading the dough prepared in step (2) first fermented for 4 hours at 37°C to remove air from the dough, and then performing secondary fermentation at 37°C for 2 hours; And

(4) Putting the second fermented dough from step (3) in a steamer, first steaming for 5 minutes with a steam of 70°C, and then steaming a second time with steam of 105°C for 10 to 15 minutes. have.

The present invention also provides Jeungpyeon prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

Manufacturing example 1. Increased production

(1) Dry rice flour was prepared by dry milling the unsoaked seolgunmi with an average particle size of 47.89 µm using an air mill.

(2) 100 kg of dry rice flour prepared in step (1) above, 20 kg of sugar, 0.75 kg of salt, 35 kg of rice wine, and 65 kg of water, using a hand mixer (ITB-3157, Airlux Electrika Co., Ltd.) Mixing for 3 minutes to prepare a dough.

(3) The dough prepared in step (2) was first fermented at 37°C for 4 hours to remove air in the dough, followed by secondary fermentation at 37°C for 2 hours.

(4) Set the steam machine (GA steam machin, Yuryeon, Korea) to 155°C, and place the second fermented dough from step (3) in a container (top diameter 7 cm, base diameter 5 cm, height 3.5 cm). After adding 40 g each, put it in a steamer and steam it for 5 minutes with steam at 70℃ with the lid open, put on a cotton cloth, close the lid, and steam for 10-15 minutes with steam at 105℃.

Comparative example 1. Increased production

(1) After soaking general rice (Samgwang) in water, wet milling was performed using an air mill to prepare wet rice flour.

(2) Jeungpyeon was prepared in the same manner as in Steps (2) to (4) of Preparation Example 1 using the wet rice flour prepared in Step (1).

Comparative example 2. Increased production

Jeungpyeon was prepared by the method of Preparation Example 1, but when preparing the dough in step (2), using a mixture of 75 kg of dry rice flour, 35 kg of sugar, 0.4 kg of salt, 55 kg of Makgeolli, and 55.35 kg of water, Jeungpyeon was used. Was prepared.

Comparative example 3. Increased production

Jeungpyeon was prepared by the method of Preparation Example 1, but during fermentation in step (3), the first fermented dough was kneaded at 37°C for 8 hours to remove air in the dough, and then at 37°C for 4 hours. During the second fermentation, jeungpyeon was prepared.

Comparative example 4. Increased production

Jeungpyeon was prepared by the method of Preparation Example 1, but after putting the second fermented dough in step (4) into a container, it was steamed with steam at 105°C for 20 minutes to prepare Jeungpyeon.

Experiment method

1) Experimental materials

Rice varieties for processing used in the present invention were Mishiru, Seolgang, and Hangar, and Air Mill (MCM-3, Nara machinery Co., Ltd.) of Nongshim Flour Mills Co., LTD, Asan, Korea. , LTD., Tokyo, Japan) was used. As a control group, Samgwang cultivar was wet milled. Makgeolli, sugar, and salt were purchased and used commercially.

2) Rice flour particle size measurement

Analysis of the yield and average particle size of rice flour by sieve was measured using Mastersizer 2000 (Malvern Inc., New York, USA).

3) Jeungpyeon manufacturing

In order to mix and increase the dough, mix 100 kg of rice flour, 20 kg of sugar, 0.75 kg of salt, 35 kg of makgeolli, and 65 kg of water using a hand mixer (ITB-3157, Airlux Electrika Co., Ltd.) for 3 minutes. Then, the first fermentation was performed for 4 hours in a fermentor at 37°C. The first fermented dough was mixed well again to drain air, and the second fermentation was carried out for 2 hours in a 37°C fermentor. Set the steamer (GA steam machin, Yuryeon, Korea) to 155℃ and put 40 g of fermented dough into a container (top diameter 7 cm, base diameter 5 cm, height 3.5 cm), then put it in a steamer and open the lid. After applying steam at 70℃ for 5 minutes, a cotton cloth was covered and the lid was closed, and then steamed for 10 to 15 minutes with 105℃ steam to prepare jeungpyeon.

4) chromaticity measurement

The chromaticity of Jeungpyeon is calculated using a color difference meter (CR-300, KONICA MINOLTA, Osaka, Japan) and the Hunter color values of brightness (L ^* , lightness), redness (a ^* , redness, + or greenness, -) , Yellowness (b ^* , yellowness, + or blueness, -). In this case, standard white (L: 97.51, a: -0.18, b: 1.67) was used.

5) Moisture content measurement

The moisture content of Jeungpyeon was measured by taking 3 g of the prepared Jeungpyeon and drying it at 105°C for 24 hours using a drying oven.

6) Measurement of expansion rate and specific volume

The expansion rate was expressed by using the measurement of the hyeong-balance rate, a measure of the degree of convexity of the upper part of Jeungpyeon. Meanwhile, the weight of Jeungpyeon was measured by measuring the weight of Jeungpyeon, which was cooled for 30 minutes, and the volume was measured by the seed replacement method.

7) Measurement of physical properties

To measure the texture of Jeungpyeon, cut Jeungpyeon and use a texture measuring instrument (TA-XT2, Stable Micro systems Ltd., England) in the form of 20.0 × 20.0 × 20.0 mm to measure the hardness, springiness, and chewiness ( chewiness), gumminess, cohesiveness, and resilience were measured under the conditions of Table 1. In addition, in order to measure the change in physical properties according to the storage time, the jeungpyeon was put in a vinyl (20 cm × 25 cm zipper bag) and stored for 48 hours, and the physical properties were measured at intervals of 24 hours to measure the hardness.

Physical property measurement conditions Mode Condition Sample size 20.0 mm × 20.0 mm × 20.0 mm Probe 25mm aluminum cylinder prove Pre-Test Speed 3.0 (mm/s) Test Speed 5.0 (mm/s) Post-Test Speed 5.0 (mm/s) Distance 10.0 (mm) Time 5.00 (s) Trigger 5.0 (g)

8) Sensory evaluation

The sensory evaluation was performed on 10 college students at Chungbuk National University, and after ingesting each sample, a score was given according to the individual's preference, and each time the sample was replaced, the mouth was rinsed with water and then proceeded. The evaluation items were color, taste, flavor, appearance, texture, and overall preference, and each characteristic was evaluated on a 7-point scale, 1 The point was evaluated as very bad, and the 7 point was evaluated as very good.

Example 1. The particle size of rice flour

The particle size was compared with rice flour obtained by dry milling rice flour of Mishiru, Seolgaeng, and Hangaru and rice flour made by wet milling of Samgwangmi. As a result, the average particle size of Samgwang wet rice flour was 95.06 ㎛, and the dry rice flour of Mishiru, Seolgang and Hangar was 47.89~58.19 ㎛, which was finer and finer than Samgwang wet rice flour.

Sieve yield and average particle size of rice flour sample Comparative Example 1
(Samkwang Wet) deflation Mishiru Seolgang Powder Granularity 200 mesh(%) 62.80 72.57 78.12 69.60 350 mesh(%) 32.96 52.31 59.56 49.65 1000 mesh(%) 5.33 20.42 22.30 17.41 Average (㎛) 95.06 57.37 47.89 58.19

Example 2. Expansion rate of Jeungpyeon, Specific volume , Moisture content and chromaticity

Jeungpyeon prepared by the method of Preparation Example 1 (dry seolgeng) and Jeungpyeon prepared by the method of Preparation Example 1, but Jeungpyeon using Mishiru or Hangaru rice instead of Seolgengmi in step (1) (Mishiru dry type, flour dry type ) And the Jeungpyeon (Samgwang wet type) of Comparative Example 1, the expansion rate, specific volume, moisture content, and chromaticity were compared. The expansion rate of Samgwang wet type was the highest at 160.66% and Mishiru dry type was the lowest at 152.50%. The dry type of Seolgang was 159.52%, which was close to that of the Samgwang wet type. As for the specific volume, the Samgwang wet diet was the highest at 1.12 mL/g, the Seolgang dry diet was the same as 1.12 mL/g, and the Mishiru dry and Hangaru dry diets were 1.06 mL/g, which was lower than the Samgwang wet and Seolgang dry types. The moisture content showed the highest value at 48.48% in the Mishiru dry type and the lowest value at 45.27% in the Samgwang wet type. As for chromaticity, the L value indicating whiteness was 69.16~70.21, the a value indicating redness was -1.55~-1.64, and the b value indicating yellowness was 4.50~5.95. When looking at the following results, it was observed that there was a slight difference in the expansion rate and specific volume, but there was no difference in chromaticity, so there was no significant difference in quality.

Expansion rate, specific volume, moisture content and color of Jeungpyeon Expansion rate (%) Specific volume (mL/g) Moisture content (%) Chromaticity L a b Samkwang
Wet 160.66±2.12 1.12±0.04 45.27±1.26 69.76±1.89 -1.55±0.04 4.50±0.42 Mishiru
deflation 152.50±2.09 1.06±0.01 48.48±0.09 69.16±0.83 -1.64±0.03 5.61±0.09 Seolgang
deflation 159.52±4.28 1.12±0.08 46.41±1.27 69.85±1.13 -1.62±0.04 5.95±0.33 Powder
deflation 154.84±1.10 1.06±0.02 48.00±0.26 70.21±0.61 -1.60±0.02 5.58±0.24

Example 3. Properties of Jeungpyeon

The physical properties of Jeungpyeon are shown in Table 4. The hardness of the Samgwang wet type was 550.40~1876.87 g from 0 hours to 48 hours of storage, and the lowest value was 393.57~1211.99 g. Jeungpyeon (Seolgeng, Hangaru) showed lower values than normal rice wet-milled rice flour (Samgwang). The chewiness and gum properties also showed a similar tendency to the hardness. The elasticity showed the lowest value of 0.77~0.86 in the dry type of snow tunnel and 0.85~0.94 in the dry type of Samgwang, Mishiru, and dry powder. The cohesiveness of Samgwang wet was 0.76~0.85, and the Jeungpyeon made with dry rice flour (Mishiru, Seolgeng, Hangar) showed a lower value than wet rice flour, 0.66~0.78.

Changes in physical properties according to storage time of Jeungpyeon Storage time
(hr) Hardness(g) Elasticity Chewiness Gumseong Cohesiveness Resilience Samkwang
Wet 0 550.40±24.30 0.85±0.04 388.04±47.98 455.94±44.11 0.83±0.05 0.52±0.02 24 939.37±64.30 0.94±0.06 755.67±145.58 803.62±104.25 0.85±0.06 0.66±0.08 48 1876.87±50.55 0.88±0.03 1254.38±26.65 1431.00±39.52 0.76±0.03 0.58±0.01 Mishiru
deflation 0 403.29±27.38 0.92±0.03 292.57±38.32 315.94±31.73 0.78±0.03 0.46±0.01 24 762.47±88.76 0.93±0.00 548.26±62.00 584.20±60.86 0.77±0.01 0.46±0.02 48 1267.37±47.32 0.89±0.04 858.76±22.27 958.77±32.23 0.76±0.02 0.46±0.01 Seolgang
deflation 0 475.57±35.04 0.77±0.04 266.09±19.93 347.76±18.90 0.73±0.05 0.44±0.04 24 707.23±82.59 0.78±0.01 404.60±52.51 518.57±70.29 0.73±0.02 0.46±0.06 48 1474.85±63.18 0.86±0.07 837.87±204.47 966.28±164.30 0.66±0.05 0.45±0.07 Powder
deflation 0 393.57±11.48 0.86±0.00 237.37±30.51 290.25±22.17 0.74±0.05 0.40±0.03 24 723.29±20.13 0.89±0.02 356.81±139.04 473.77±68.53 0.66±0.11 0.37±0.05 48 1211.99±37.31 0.88±0.02 670.38±198.29 820.26±116.67 0.69±0.09 0.38±0.05

Example 4. Sensory evaluation of Jeungpyeon according to the type of rice flour

Table 5 shows the sensory evaluation results of Jeungpyeon. As for the taste, Samgwang wet type received the lowest score with 4 points, and the Hangar dry type and Sulgang dry type received the highest score with 5 points. Flavor showed a similar trend with 4.3~4.7 points. In terms of appearance, the dry type of Seolgang got the highest score with 5.4 points, and the wet type of Samgwang received the lowest score with 4.5 points. As for the texture, the dry type of Seolgang and the dry type of Hangar received the highest score with 5.2 points, and the wet type of Samgwang received the lowest value with 4.1 points. The color showed a similar trend with 5.1~5.4 points. As for the overall acceptability, it was confirmed that Jeungpyeon made with dry rice flour (Mishiru, Seolgaeng, Hangaru) scored higher than Jeungpyeon made with wet rice flour, and among them, Seolgaeng dry was more preferred.

Sensory test score division Samkwang Wet Mishiru dry type Snow gang dry Dry powder Overall acceptability 3.9 4.4 5.2 4.8 flavor 4 4.2 5 5 Flavor 4.3 4.6 4.7 4.4 Appearance 4.5 4.7 5.4 4.9 Texture 4.1 4.8 5.2 5.2 color 5.1 5.4 5.4 5.4

Example 5. Sensory evaluation of Jeungpyeon according to manufacturing conditions

Sensory evaluation was performed with Jeungpyun prepared by the preparation method of Preparation Example 1 and Comparative Examples 2 to 4. As a result, there was no significant difference in color preference, but in preference for taste, flavor, appearance, and texture, it was confirmed that the increase in Preparation Example 1 had the highest score. In addition, it was confirmed that Jeungpyeon of Preparation Example 1 exhibited the highest preference compared to the comparative examples in overall preference, so that it is most preferable to prepare Jeungpyeon under the specific conditions of Preparation Example 1 when making Jeungpyeon using Seolgeng dry rice flour. .

Sensory test score of increase in production according to manufacturing conditions division Manufacturing Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Overall acceptability 5.2 4.6 4.5 4.8 flavor 5 4.4 4.7 4.7 Flavor 4.7 4.3 4.1 4.5 Appearance 5.4 4.9 5.0 5.0 Texture 5.2 4.7 4.8 4.9 color 5.4 5.2 5.0 5.2

Claims (5)

(1) preparing dry rice flour by dry milling unsoaked sulgangmi in an average particle size of 40 to 60 µm;
(2) preparing a dough by mixing 80 to 120 kg of dry rice flour prepared in step (1), 15 to 25 kg of sugar, 0.5 to 1 kg of salt, 30 to 40 kg of rice wine, and 60 to 70 kg of water ;
(3) Knead the dough prepared in step (2) above for 3.5 to 4.5 hours at 36 to 38°C for 3.5 to 4.5 hours to remove air from the dough, and then at 36 to 38°C for 1.5 to 2.5 hours Secondary fermentation during; And
(4) Put the second fermented dough from step (3) in a steamer and first steam for 4 to 6 minutes with steam at 60 to 80℃, and then for 10 to 15 minutes with steam at 100 to 110℃. Method for producing jeungpyeon, characterized in that it is prepared, including the step of steaming. delete delete delete delete

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