KR102192626B1 - Method for Preparing Glutinous Rice Cake Using Dry Milling Glutinous Rice Flour - Google Patents
Method for Preparing Glutinous Rice Cake Using Dry Milling Glutinous Rice Flour Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000009837 dry grinding Methods 0.000 title claims description 8
- 241000209094 Oryza Species 0.000 claims abstract description 136
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 136
- 235000009566 rice Nutrition 0.000 claims abstract description 136
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 claims abstract description 22
- 239000002245 particle Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 230000032683 aging Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 241000894007 species Species 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 4
- 235000019750 Crude protein Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000007542 hardness measurement Methods 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007398 colorimetric assay Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011860 particles by size Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/34—Membrane process
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 건식 제분 찹쌀가루를 이용한 찰떡의 제조 방법 및 이에 의해 제조된 찰떡에 관한 것이다. 본 발명에서와 같이 건식 제분 찹쌀가루를 이용하여 찰떡을 제조하는 경우 경도가 낮아짐으로써 보관성이 높은 고품질의 찰떡을 제조할 수 있다.The present invention relates to a method for producing a rice cake using dry milled glutinous rice flour, and a rice cake produced by the method. In the case of manufacturing a rice cake using dry milled glutinous rice powder as in the present invention, the hardness is lowered, so that high-quality rice cake with high storage properties can be prepared.
Description
본 발명은 건식 제분 찹쌀가루를 이용한 찰떡의 제조 방법 및 이에 의해 제조된 찰떡에 관한 것이다.The present invention relates to a method for producing a rice cake using dry milled glutinous rice flour, and a rice cake produced by the method.
생활수준의 향상과 고급화가 진행됨에 따라 식생활의 소비 형태도 서구화, 편의화로 바뀌어 밥 중심이던 전통적 주식의 소비 양상이 변화하고 있다. 통계청 조사에 의하면 최근 10여 년 동안 국내 1인당 쌀 소비량은 2000년 93.6 kg에서 2010년 72.8 kg으로 지속적으로 감소하고 있다. 이러한 감소 추세는 당분간 지속될 것으로 전망되며 밥쌀용 소비만으로는 한계가 있어 쌀 이용 확대 및 활용도 제고를 위한 다양한 연구 방안이 제시되고 있다. 일본의 경우 1970년대부터 쌀의 가공적성을 구명하고 식품 연구에 노력을 기울여 현재는 쌀가공화율이 전체 쌀 생산량의 15% 이상에 이르고 있다. 그러나 우리나라 가공용 쌀 소비량은 연간 34.9만 톤으로 국내 생산량의 7% 내외에 불과한 실정이다. 현재 국내에서 기능성 및 가공을 목적으로 한 다양한 쌀 품종들이 개발되어 보급단계에 있으며 용도에 따라 쌀의 형태나 이화학적 특성이 다르다. 이러한 쌀 품종의 용도에 맞는 가공특성을 구명하고 이를 토대로 한 새로운 육종소재 개발, 적합품종의 선별적인 재배 및 계약 재배가 이루어진다면 고품질쌀 원료곡의 안정적인 공급기반이 마련될 것이다. 또한 식품의 종류에 따라 가공 적성과 관련이 깊은 쌀 미질 특성을 구명하고 다양한 활용방안도 모색해야 할 것이다.As the standard of living improves and the quality of life progresses, the consumption pattern of dietary life has also changed to westernization and convenience, and the consumption pattern of traditional staple food, which was mainly rice, is changing. According to a survey by the National Statistical Office, the consumption of rice per capita in Korea for the past 10 years has continuously decreased from 93.6 kg in 2000 to 72.8 kg in 2010. This trend of decline is expected to continue for the time being, and there is a limit to the consumption of rice alone, so various research methods have been proposed to expand the use of rice and improve its utilization. In the case of Japan, since the 1970s, rice processing aptitude has been investigated and efforts have been made to research food. Currently, the processing rate of rice reaches more than 15% of the total rice production. However, the consumption of rice for processing in Korea is 3.49 million tons per year, which is only around 7% of domestic production. Currently, various rice varieties for the purpose of functional and processing have been developed in Korea and are in the dissemination stage, and the form and physicochemical properties of rice are different depending on the use. If processing characteristics suitable for the use of such rice varieties are identified and new breeding materials are developed based on them, selective cultivation of suitable varieties, and contract cultivation are carried out, a stable supply base for high-quality rice raw grains will be established. In addition, depending on the type of food, it is necessary to investigate the quality characteristics of rice, which are deeply related to processing aptitude, and to explore various ways to use it.
이에 따라, 쌀을 이용하여 다양한 식품을 제조하는 기술이 개발되고 있다. 그 중에서 쌀가루를 이용한 가공식품이 많이 연구개발되고 있다. 떡은 재료의 준비 및 제조가 복잡하여 일반적으로 쉽게 만들어 먹을 수 없는 음식으로 알려져 있다. 그러나 최근 전통식품의 제조에 관한 표준화 및 과학화에 관심이 높아지면서 일반인들도 쉽게 접근할 수 있도록 표준화된 방법 및 간편한 방법이 개발 되고 있다. 이와 같은 떡의 산업화는 잉여 쌀의 재고 해결과 떡 산업의 가치 제고를 위해서 필요하다.Accordingly, technologies for manufacturing various food products using rice are being developed. Among them, a lot of processed foods using rice flour are being researched and developed. Mochi is known as a food that cannot be easily made and eaten because the preparation and manufacture of ingredients are complicated. However, as interest in the standardization and scientificization of the manufacture of traditional foods has recently increased, standardized methods and simple methods are being developed so that the general public can easily access them. Such industrialization of rice cakes is necessary for resolving excess rice inventory and enhancing the value of the rice cake industry.
한편, 쌀가루는 습식 상태로도 사용되지만 밀가루처럼 사용하기 위해서는 유통 및 취급이 용이하도록 건조과정을 거쳐 만들어 진다. 이에 최근 유통기한을 늘리고 용도에 따라 입자크기를 조절하여 제분할 수 있는 건식 제분 방법이 개발되었다. 건식제분은 공정이 간단하여 시간이 절약되는 장점이 있다. 또한 열풍 건조나 에어밀을 이용하여 건식으로 제분된 쌀가루가 국내 쌀 제분회사에서 전문적으로 생산됨으로써, 수분 함량이 일정하고 입자가 균일하며 표준화된 제품으로 제조된 쌀가루가 판매되고 있다. 그러나 전분의 손상이 증가하고, 공정과정에서 많은 열이 발생하여 가공된 쌀가루의 품질이 저하될 수 있는 문제가 있다.On the other hand, rice flour is also used in a wet state, but in order to use it like flour, it is made through a drying process to facilitate distribution and handling. Accordingly, a dry milling method that can be milled by increasing the shelf life and adjusting the particle size according to the use has been developed. Dry milling has the advantage of saving time because the process is simple. In addition, as rice flour milled in a dry manner using hot air drying or air mill is professionally produced by a domestic rice milling company, rice flour manufactured as a standardized product with a constant moisture content and uniform particle is being sold. However, there is a problem in that the damage to the starch increases, and a lot of heat is generated in the process, so that the quality of the processed rice flour may be deteriorated.
이러한 배경 하에서, 본 발명자들은 건식 찹쌀가루를 이용하여 찰떡을 제조하는 방법을 개발하기 위하여 예의 노력한 결과, 특정 입자크기의 건식 찹쌀가루를 이용할 경우에 경도가 낮아짐으로써 품질이 우수한 찰떡을 제조할 수 있음을 확인함으로써, 본 발명을 완성하였다.Under this background, the present inventors have made diligent efforts to develop a method for producing sticky rice cake using dry glutinous rice powder. As a result, when using dry glutinous rice powder of a specific particle size, the hardness is lowered, so that high quality sticky rice cake can be produced. By confirming, the present invention was completed.
본 발명의 하나의 목적은 건식 제분 찹쌀가루를 이용한 찰떡의 제조 방법을 제공하는 것이다.One object of the present invention is to provide a method for producing a rice cake using dry milled glutinous rice flour.
본 발명의 다른 하나의 목적은 상기 방법으로 제조된 찰떡을 제공하는 것이다.Another object of the present invention is to provide a rice cake prepared by the above method.
이를 구체적으로 설명하면 다음과 같다. 한편, 본 발명에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 발명에서 개시된 다양한 요소들의 모든 조합이 본 출원의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 발명의 범주가 제한된다고 볼 수 없다.This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention can be applied to each other description and embodiment. That is, all combinations of various elements disclosed in the present invention belong to the scope of the present application. In addition, it cannot be seen that the scope of the present invention is limited by the specific description described below.
상기 목적을 달성하기 위한 본 발명의 하나의 양태는 건식 제분 찹쌀가루를 이용한 찰떡의 제조 방법을 제공한다.One aspect of the present invention for achieving the above object is to provide a method for producing a rice cake using dry milled glutinous rice flour.
구체적으로는, 찹쌀을 건식 제분하고, 이를 여과하여 100 메쉬(mesh)의 체에서 여과되고 200 메쉬의 체에서 여과되지 않는 입자크기의 건식 제분 찹쌀가루를 수득하는 단계; 및 상기 건식 제분 찹쌀가루에 물을 첨가하여 반죽하고 성형하여 찌는 단계를 포함하는, 건식 제분 찹쌀가루를 이용한 찰떡의 제조 방법을 제공한다.Specifically, the steps of dry milling glutinous rice and filtering it to obtain dry milled glutinous rice powder having a particle size that is filtered through a sieve of 100 mesh and not filtered through a sieve of 200 mesh; And adding water to the dry milled glutinous rice flour, kneading, molding, and steaming. It provides a method for producing a rice cake using dry milled glutinous rice flour.
본 발명에서 용어 "쌀가루"는 쌀을 분쇄하여 만든 가루를 의미하는 것으로, 본 발명에서는 도정기를 이용하여 도정된 쌀을 기류식 제분기를 이용해 처리하여 이를 제조하였다. 본 발명의 목적상, 찰떡 제조를 위하여 찰벼를 이용한 찹쌀가루를 이용할 수 있다. 찹쌀이 나는 벼를 찰벼라 하며, 찰벼에서 나는 쌀을 찹쌀이라 한다. 쌀가루의 제조에 있어서 습식제분 또는 건식제분 방법이 사용될 수 있으며, 바람직하게 본 발명의 목적상 건식제분 방법을 이용할 수 있다.In the present invention, the term "rice flour" refers to a powder made by pulverizing rice, and in the present invention, the rice milled using a mill is processed using an airflow mill to produce the same. For the purposes of the present invention, glutinous rice powder using sticky rice can be used for the production of rice cake. Rice that has glutinous rice is called sticky rice, and rice from sticky rice is called sticky rice. In the manufacture of rice flour, a wet milling or dry milling method may be used, and preferably a dry milling method may be used for the purposes of the present invention.
본 발명에서 건식 제분 찹쌀가루를 이용할 경우, 전반적으로 습식 제분 찹쌀가루를 이용하여 제조한 찰떡에 비하여, 떡의 경도가 낮고 시간 경과에 따른 노화로 인한 떡의 경도 증가 속도 또한 감소되는 것을 확인하였다(표 5 및 표 6). 아울러, 건식 제분 찹쌀가루를 이용할 경우에는 미생물의 생육 감소 및 추가공정 감소 측면에서도 추가적인 이점을 가질 수 있다.In the case of using dry milled glutinous rice powder in the present invention, it was confirmed that the hardness of the rice cakes was lower and the rate of increase in hardness of the rice cakes due to aging over time was also decreased compared to the whole rice cakes prepared using wet milled glutinous rice powders ( Table 5 and Table 6). In addition, the use of dry milled glutinous rice powder may have additional advantages in terms of reducing the growth of microorganisms and reducing additional processes.
상기 찹쌀가루를 제조하기 위해 사용될 수 있는 찰벼는 찹쌀가루를 이용한 찰떡 제조에 적합하기만 하면 제한되지 않으며, 조생종, 중생종 및 중만생종 모두를 포함할 수 있다. 구체적으로 본 발명의 일실시예에서는 조생종인 청백찰과, 중생종인 화선찰 및 중만생종인 백옥찰을 이용하였으며, 모두 본 발명의 방법에 적용 가능함을 확인하였다.The sticky rice that can be used to prepare the glutinous rice powder is not limited as long as it is suitable for the production of sticky rice cake using the glutinous rice powder, and may include all of the early, middle and middle-aged species. Specifically, in one embodiment of the present invention, it was confirmed that the early species of Cheongbaekchal, the medium-sized species Hwaseonchal, and the middle-aged species of Baekokchal were used, and both were applicable to the method of the present invention.
본 발명에서는, 특정한 입자크기의 찹쌀가루를 수득하여 이를 이용한 찰떡 제조를 달성하는 것이 하나의 특징이다. 구체적으로는, 100 메쉬(mesh)의 체에서 여과되고 200 메쉬의 체에서 여과되지 않는 입자크기의 건식 제분 찹쌀가루를 제조하여 이용할 수 있으며, 보다 구체적으로는 100 메쉬의 체에서 여과되고 150 메쉬의 체에서 여과되지 않는 입자크기의 건식 제분 찹쌀가루를 제조하여 이용할 수 있다.In the present invention, it is one feature to obtain glutinous rice flour of a specific particle size to achieve the production of rice cake using the same. Specifically, dry milled glutinous rice powder having a particle size that is filtered through a 100 mesh sieve and not filtered through a 200 mesh sieve can be prepared and used, and more specifically, filtered through a 100 mesh sieve and Dry milled glutinous rice powder having a particle size that is not filtered through a sieve can be prepared and used.
상기와 같이 제조된 찹쌀가루는 다른 입자크기의 쌀가루에 비하여 최고점도 및 강하점도는 높고, 치반점도는 낮은 특징을 나타내며(표 3), 그에 따라 찰떡을 제조하는 데에 있어 경도 및 노화 등에 영향을 미칠 수 있다. 또한, 다른 입자크기의 쌀가루로 제조한 찰떡에 비하여 찰떡의 경도가 유의적으로 낮게 나타남을 확인하였다(표 5). 이를 통해 특정한 입자크기의 건식 제분 찹쌀가루를 이용하는 경우에 보관성이 뛰어난 우수한 품질의 찰떡을 제조할 수 있음을 알 수 있었다.The glutinous rice flour prepared as described above has a higher peak viscosity and a lower viscosity than the rice flour of other particle sizes, and has a lower tooth spot viscosity (Table 3), and thus affects hardness and aging in the manufacture of rice cakes. Can be crazy. In addition, it was confirmed that the hardness of chal-duk was significantly lower than that of chal-duk made with rice flour of other particle sizes (Table 5). Through this, it was found that in the case of using dry milled glutinous rice powder of a specific particle size, it was possible to manufacture a sticky rice cake of excellent quality with excellent storage properties.
상기와 같은 찹쌀가루 제조에 따라, 본 발명의 찹쌀가루는 60 내지 120 ㎛ 의 평균 입자 크기를 가질 수 있으며, 구체적으로는 80 내지 120 ㎛ 의 평균 입자 크기를 가질 수 있다.According to the production of glutinous rice powder as described above, the glutinous rice powder of the present invention may have an average particle size of 60 to 120 µm, and specifically, may have an average particle size of 80 to 120 µm.
상기 목적을 달성하기 위한 본 발명의 다른 하나의 양태는, 상기 방법에 의해 제조된 찰떡을 제공한다.Another aspect of the present invention for achieving the above object provides a rice cake prepared by the method.
본 발명에서와 같이 건식 제분 찹쌀가루를 이용하여 찰떡을 제조하는 경우 경도가 낮아짐으로써 보관성이 높은 고품질의 찰떡을 제조할 수 있다.In the case of manufacturing a rice cake using dry milled glutinous rice powder as in the present invention, the hardness is lowered, so that high-quality rice cake with high storage properties can be prepared.
이하, 실시예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시예에 의해 제한되는 것은 아니다.Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.
실시예Example 1: 실험재료 준비 1: Preparation of experimental materials
수확시기가 서로 다른 찰벼 3품종을 시험에 사용하였으며, 조생종인 청백찰과, 중생종인 화선찰 및 중만생종인 백옥찰을 건식 제분하여 떡 제조에 사용하였다. 각 품종의 습식 제분 쌀가루를 이용하여 대조군으로 사용하였다.Three varieties of sticky rice with different harvesting times were used for the test, and the early varieties of Cheongbaekchal, the mesophilic species Hwasunchal, and the middle-aged varieties of Baekokchal were dry milled and used for making rice cakes. Wet milled rice flour of each variety was used as a control.
실시예Example 2: 찰벼의 제분 조건 2: conditions for milling of rice
왕겨를 제거한 현미 시료를 시험용 도정기(MC-90A, Toyo, Japan)를 이용하여 12분미로 도정한 쌀을 이용하였다.The brown rice sample from which the chaff was removed was used for rice polished for 12 minutes using a test grinder (MC-90A, Toyo, Japan).
건식제분 조건은 품종별 기류식제분기(ACM185, Hankook Crusher Co., Korea)로 분쇄한 후에 체를 이용하여 입도를 60mesh에서 250mesh까지 50mesh 간격으로 단계별 분류하였다.Dry milling conditions were pulverized with an airflow mill (ACM185, Hankook Crusher Co., Korea) for each variety, and then the particle size was classified by a sieve from 60 mesh to 250 mesh at 50 mesh intervals.
습식제분 쌀가루는 찹쌀을 3회 세척하고 20℃ 물에 3시간 침지하고 수화된 백미를 체에 건져 1시간 동안 상온에서 물기를 뺀 다음, roll mill(경창기계, 서울)을 이용하여 3회 분쇄하여 20 mesh 체에 내린 후 떡 제조에 사용하였다.Wet-milled rice flour is washed three times with glutinous rice, immersed in water at 20℃ for 3 hours, sieved hydrated white rice through a sieve, drained at room temperature for 1 hour, and then pulverized three times using a roll mill (Gyeongchang Machinery, Seoul). It was lowered through a 20 mesh sieve and used for making rice cakes.
실시예Example 3: 찹쌀가루 입자크기별 이화학적 특성 분석 3: Analysis of physicochemical properties by particle size of glutinous rice powder
3-1: 평균입자 및 손상전분3-1: Average particle and damaged starch
찹쌀가루의 입도분포와 평균입자크기는 입도분석기(Mastersizer 2000; Malvern Instruments Ltd, Worcester, UK)로 측정하였다.The particle size distribution and average particle size of glutinous rice powder were measured with a particle size analyzer (Mastersizer 2000; Malvern Instruments Ltd, Worcester, UK).
손상전분 함량은 kit (Megazyme International Ltd., Wicklow, Ireland)를 이용하여 측정하였다.Damaged starch content was measured using a kit (Megazyme International Ltd., Wicklow, Ireland).
그 결과는 하기 표 1에 나타내었다.The results are shown in Table 1 below.
그 결과, 더 작은 mesh의 체로 여과한 쌀가루가 평균입자가 크고 손상전분은 적은 것을 확인할 수 있었다.As a result, it was confirmed that the average particle of rice flour filtered through a smaller mesh sieve was larger and the damaged starch was less.
3-2: 3-2: 조단백질Crude protein 및 아밀로스 함량 And amylose content
찹쌀가루 입자크기별 조단백질은 Micro Kjeldahl법, 아밀로스 함량은 비색정량법에 따라 시료 100 mg에 95% 에탄올과 1N sodium hydroxide를 가한 후 호화시킨 전분 호화액에 1N acetic acid와 0.2% I2-KI 용 액을 첨가하여 요오드 정색반응 후 620 nm 파장에서의 흡광도를 측정하였다(NICS RDA 2003).Rice powder particles by size crude protein Micro Kjeldahl method, the amylose content is 95% ethanol and acetic acid and the solution for a 1N 0.2% I 2 -KI in which starch expensive luxury liquid was added a 1N sodium hydroxide in 100 mg sample in accordance with the colorimetric assay method After adding iodine color reaction, absorbance at a wavelength of 620 nm was measured (NICS RDA 2003).
그 결과는 하기 표 2에 나타내었다.The results are shown in Table 2 below.
그 결과, 조단백질 및 아밀로스 함량에는 별다른 차이가 없음을 확인할 수 있었다.As a result, it was confirmed that there was no significant difference in the content of crude protein and amylose.
3-3: 3-3: 호화점도Luxury viscosity
호화점도 측정은 신속점도측정기기(RVA-4, Newport scientific, Australia) 이용하여 호화점도를 측정하였다.The gelatinization viscosity was measured using a rapid viscosity measuring device (RVA-4, Newport scientific, Australia).
그 결과는 하기 표 3에 나타내었다.The results are shown in Table 3 below.
그 결과, 찰벼 3품종 모두 100-150 mesh 및 150-200 mesh의 체로 여과한 쌀가루가 다른 입자크기의 쌀가루에 비하여 최고점도 및 강하점도는 높고, 치반점도는 낮은 특징을 나타내었다. 특히, 이러한 특징은 100-150 mesh의 체로 여과한 쌀가루에 있어 더욱 현저하게 나타났다. 이러한 특징은 찰떡을 제조하는 데에 있어 경도 및 노화 등에 영향을 미칠 수 있어, 찰떡을 제조하는 데에 활용할 수 있을 것임을 예측할 수 있었다.As a result, the rice flour filtered through a sieve of 100-150 mesh and 150-200 mesh in all three varieties of sticky rice showed higher peak and drop viscosity and lower tooth spot viscosity than rice flour of other particle sizes. In particular, this characteristic was more remarkable in the rice flour filtered through a 100-150 mesh sieve. These characteristics can affect the hardness and aging in the manufacture of rice cakes, so it could be predicted that they could be used for making rice cakes.
3-4: 수분용해지수3-4: water dissolution index
수분용해지수는 쌀가루 0.1g에 증류수 10 mL을 넣어 1시간 반응 후 침전물과 상등액에 대한 무게를 통하여 수분용해도를 산출하였다(Li et al. 2001).The water solubility index was calculated by adding 10 mL of distilled water to 0.1 g of rice flour, reacting for 1 hour, and then calculating the water solubility through the weight of the precipitate and the supernatant (Li et al. 2001).
그 결과는 하기 표 4에 나타내었다.The results are shown in Table 4 below.
다만, 입자크기가 작을수록 수분흡수가 잘 되는 결과를 얻었을 뿐, 찰떡 제조에 특이적인 결과를 얻지는 못하였다.However, the smaller the particle size, the better the moisture absorption was obtained, but the specific result was not obtained for making rice cake.
실시예Example 4: 찰떡의 제조 및 노화도 (경도) 측정 4: Preparation of rice cake and measurement of aging (hardness)
상기 실시예 3을 통해 쌀가루의 이화학적 특성을 분석하였는바, 이를 적용하여 찰떡을 제조하고 그 특성 및 우수성을 확인하고자 하였다.The physicochemical properties of rice flour were analyzed through Example 3, and the properties and excellence of the rice cake were prepared by applying them.
구체적으로, 건식제분 찹쌀가루를 이용한 찰떡은 건식 쌀가루 150g에 105cc의 물을 첨가하여 반죽하고, 30g씩 분할하여 가로 세로 4 cm의 정사각형 모양으로 성형하여 김이 오른 찜통에서 25분간 익혀 완성하였다.Specifically, the sticky rice cake using dry milled glutinous rice flour was kneaded by adding 105 cc of water to 150 g of dry rice flour, divided by 30 g to form a 4 cm square shape, and cooked in a steamer with steam for 25 minutes.
습식제분 찹쌀가루를 이용한 찰떡은 습식 쌀가루 150g에 22cc 물을 첨가한 반죽을 하여 아래에 구멍이 뚫린 가로 세로 4 cm의 정사각형 틀에 30g씩 넣어 건식 쌀가루를 이용한 방법과 동일하게 익혀 완성하였다.Chalddeok using wet milled glutinous rice flour was made by adding 22cc of water to 150g of wet rice flour, putting 30g each into a 4 cm square frame with a hole at the bottom, and cooked in the same way as using dry rice flour.
제조한 찰떡의 경도 측정은 20℃에서 2일 동안 저장함에 따른 경도 변화를 Texture analyzer(TA-XT2, Stable Micro System, Haslemere, UK)을 이용하여 측정하였다(Yoon et al., 2015). 측정을 위한 조건으로 원통형 probe의 직경은 10 cm을 사용하였고, 70%의 deformation rate와 1.0 mm/sec의 test speed로 하였다.The hardness of the prepared rice cake was measured using a texture analyzer (TA-XT2, Stable Micro System, Haslemere, UK) according to storage at 20° C. for 2 days (Yoon et al ., 2015). As conditions for the measurement, the diameter of the cylindrical probe was 10 cm, and the deformation rate of 70% and the test speed of 1.0 mm/sec were used.
건식제분 찹쌀가루를 이용한 경도 측정은 표 5에, 습식제분 찹쌀가루를 이용한 경도 측정은 표 6에 나타내었다.The hardness measurement using dry milled glutinous rice powder is shown in Table 5, and the hardness measurement using wet milled glutinous rice powder is shown in Table 6.
그 결과, 건식 제분 찹쌀가루를 이용하여 제조한 찰떡이 전반적으로 기존의 습식제분 찹쌀가루를 이용하여 제조한 찰떡에 비하여, 떡의 경도가 낮고 시간 경과에 따른 노화로 인한 떡의 경도 증가 속도 또한 감소되는 것을 확인할 수 있었다.As a result, rice cakes made using dry milled glutinous rice powder generally have a lower hardness than those made using wet milled glutinous rice powder, and the rate of increase in hardness of rice cakes due to aging over time also decreased. I was able to confirm it.
아울러, 100-200 mesh, 특히 100-150 mesh 의 체로 여과한 쌀가루에 해당하는 입도 범위에서 3품종 모두 찰떡의 경도가 유의적으로 낮게 나타난 것을 확인할 수 있었다. 이러한 결과는 상기 실시예 3에서 호화점도를 측정한 결과와 상관성을 보임을 알 수 있었다.In addition, it was confirmed that the hardness of all three kinds of rice cakes was significantly lower in the particle size range corresponding to rice flour filtered through a sieve of 100-200 mesh, particularly 100-150 mesh. These results were found to show a correlation with the result of measuring the gelatinization viscosity in Example 3.
따라서, 100-200 mesh, 특히 100-150 mesh 의 체로 여과한 쌀가루를 이용하여 찰떡을 제조하는 것이, 경도가 낮아짐으로써 품질이 우수한 찰떡을 제조할 수 있음을 확인하였다.Therefore, it was confirmed that making rice cake using rice flour filtered through a sieve of 100-200 mesh, especially 100-150 mesh, could produce rice cake with excellent quality by lowering the hardness.
이상의 설명으로부터, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시 예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features thereof. In this regard, the embodiments described above are illustrative in all respects and should be understood as non-limiting. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the claims to be described later rather than the above detailed description and equivalent concepts are included in the scope of the present invention.
Claims (7)
상기 건식 제분 찹쌀가루에 물을 첨가하여 반죽하고 성형하여 찌는 단계를 포함하는,
건식 제분 찹쌀가루를 이용한 찰떡의 제조 방법.
Dry milling glutinous rice and filtering it to obtain dry milled glutinous rice powder having a particle size that is filtered through a sieve of 100 mesh and not filtered through a sieve of 150 mesh; And
Including the step of adding water to the dry milled glutinous rice flour, kneading, molding, and steaming,
A method of manufacturing a sticky rice cake using dry milled glutinous rice flour.
The method of claim 1, wherein the glutinous rice is obtained from Cheongbaekchal, Hwaseonchal, or Baekokchal.
The method of claim 1, wherein the dry milled glutinous rice powder has an average particle size of 80 to 120 µm.
The method of claim 1, wherein the chal-deok has a reduced hardness of chal-deok compared to the case of using wet milled glutinous rice flour.
A rice cake prepared by the method of any one of claims 1, 2, 5 and 6.
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| KR101275876B1 (en) * | 2011-09-14 | 2013-06-18 | 계명대학교 산학협력단 | Development of the dry milling method to decrease the damaged starch of rice flour |
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