KR102221439B1 - Bar rice cake containing the parsnip and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a tteokbokki rice cake containing parsnip and a method for manufacturing the same. More particularly, the present invention provides a tteokbokki rice cake, which is rich in vitamins and minerals, thereby being excellent in nutrition, and has a unique sweet taste and unique texture of parsnip, and a method for manufacturing the same. The method for manufacturing a tteokbokki rice cake containing parsnip powder of the present invention comprises the steps of: preparing grain powder (S01); preparing parsnip powder (S02); manufacturing a mixture by mixing the grain powder and parsnip powder (S03); steaming the mixture using a steam device to manufacture mixture dough (S04); and extruding and shaping the formed dough to manufacture rice cakes for tteokbokki (S05).

Description

Tteokbokki rice cake containing parsnip and its manufacturing method {BAR RICE CAKE CONTAINING THE PARSNIP AND THE MANUFACTURING METHOD THEREOF}

The present invention relates to a tteokbokki rice cake containing parsnip and a method for manufacturing the same, and in more detail, it is rich in vitamins and minerals, so it is excellent in nutritional aspect, and has a unique sweet taste and a unique texture. Provides a manufacturing method.

Parsnip (　Pastinaca sativa) is a root vegetable, similar in shape to carrots, but a much whiter color. The taste of the root is a combination of sweet potato and deodeok. It is native to southeastern Europe or the United States, and is a vegetable traditionally used as a food ingredient in Europe. In Korean, it is also called sugar carrot and western windbreak.

Parsnip is a plant belonging to the umbel family (Apiaceae). The leaves are super-shaped along the roots from the roots, and there are some that are as large as 50cm in length as the right upper part of the leaf. Flowers come out in summer, and yellow-green flowers bloom as umbels. In autumn, long oval-shaped flat 4mm brown seeds are fruiting. The roots are 30-50cm long, fleshy and enlarged, and the neck is 7-10cm in diameter. The surface of the roots is glossy, wrinkled, and milky white.

Parsnip contains ingredients such as protein, pectin, vitamin C, and starch, so it is a nutritious vegetable that uses raw leaves or roots as salads or soups, and is also used in cooking as a stew. It is also used for medicinal purposes, but it has a sedative effect, and it is effective in promoting diuresis and increasing appetite for diseases of the urinary system. It is also used in the treatment of nephritis, and the aromatic extract obtained from the root is known to be used as a true fragrance.

In order to increase the nutritional effect and texture of tteokbokki, attempts have been made to use various ingredients as a powder mixed with rice flour. Korean Registered Patent No. 10-1778565 relates to a rice cake for rice cake soup using lotus root and a method for manufacturing the same, and a rice powder prepared by mixing lotus root powder with powdered rice powder and steaming it with steam at a constant temperature, and a manufacturing method using the same In addition, Korean Patent Registration No. 10-1349315 relates to a rice cake containing purple sweet potato and ginger, and a method for manufacturing the same, and a method for producing a rice cake using purple sweet potato powder and ginger powder, especially ginger powder having a particle size of a specific range, and It provides garedeok by the manufacturing method.

The present invention is to use the parsnip powder for the production of tteokbokki rice cake, and has a fundamental difference in the introduced food materials from the above-described prior art. Furthermore, the present invention provides a unique manufacturing method in order to utilize the parsnip powder in the manufacture of tteokbokki rice cake.

While researching on food additives derived from natural products in order to improve the texture of Tteokbokki rice cakes and to create a unique taste, the case of making Tteokbokki rice cakes by mixing parsnip powder with rice powder or wheat powder, found in conventional tteokbokki rice cakes. It was discovered that it was possible to make a unique taste that could not be made, and to make a tteokbokki rice cake excellent in texture, and came to the present invention.

In addition, research on a method for manufacturing tteokbokki rice cake without losing the inherent nutritional properties of parsnip, furthermore, a study on the manufacturing method to improve the moisture retention and storage properties of rice cake for tteokbokki. Proceeded.

Accordingly, it is an object of the present invention to provide a tteokbokki rice cake including a parsnip powder that is excellent in nutritional aspect and has excellent texture and taste, and to provide a manufacturing method for improving the moisture retention and storage properties of the rice cake for tteokbokki. .

According to an aspect of the present invention for achieving the above object, as tteokbokki rice cake containing a mixed powder of grain powder and parsnip powder, the mixed powder is 85 to 97% by weight of rice powder and 3 to 15 of parsnip powder. It provides tteokbokki rice cake containing parsnip containing weight %.

According to another aspect of the present invention, a tteokbokki rice cake containing a mixed powder of grain powder and parsnip powder, wherein the mixed powder is 42 to 50% by weight of rice powder, 42 to 50% by weight of wheat powder, and 3 to parsnip powder. It provides a tteokbokki rice cake containing parsnip containing to 15% by weight.

According to another aspect of the present invention, as a tteokbokki rice cake containing a mixed powder of grain powder and parsnip powder, the mixed powder is a parse comprising 85 to 97% by weight of wheat powder and 3 to 15% by weight of parsnip powder. It provides tteokbokki rice cake containing nip.

According to another aspect of the present invention, the step of preparing one grain powder selected from the group consisting of rice powder, wheat powder, the rice powder and the mixed powder of the wheat powder (S01); Preparing a parsnip powder by drying and pulverizing the parsnip cut to a size of 2mm to 3mm after washing at a temperature of 55°C to 65°C (S02); Preparing a mixture by mixing the grain powder and the parsnip powder so as to contain 3 to 15% by weight of the parsnip powder (S03); Preparing a mixture dough by steaming the mixture using a steam device (S04); Extruding the mixture dough to produce a rice cake for tteokbokki (S05); and a method for producing a tteokbokki rice cake containing a parsnip, and a tteokbokki rice cake according to the manufacturing method.

According to at least one of the embodiments of the present invention, a tteokbokki rice cake that is excellent in nutritional aspect and contains parsnip having excellent texture and taste is provided, and a tteokbokki that can create an economic effect by improving moisture retention and storage properties. Serve rice cakes.

1 is a flow chart showing a method of manufacturing a tteokbokki rice cake containing parsnip according to an embodiment of the present invention.
Figure 2 is a graph showing the sensory evaluation results for tteokbokki containing parsnip according to an embodiment of the present invention.

Hereinafter, embodiments disclosed in the present specification will be described in detail with reference to the accompanying drawings, but the same reference numerals are assigned to the same or similar components regardless of the reference numerals, and redundant descriptions thereof will be omitted. The suffix "unit" for the constituent elements used in the following description is given or used interchangeably in consideration of only the ease of writing the specification, and does not itself have a distinct meaning or role from each other. In addition, in describing the embodiments disclosed in the present specification, when it is determined that a detailed description of related known technologies may obscure the subject matter of the embodiments disclosed in the present specification, the detailed description thereof will be omitted. In addition, the accompanying drawings are for easy understanding of the embodiments disclosed in the present specification, and the technical idea disclosed in the present specification is not limited by the accompanying drawings, and all changes included in the spirit and scope of the present invention It should be understood to include equivalents or substitutes.

Terms including ordinal numbers such as first and second may be used to describe various elements, but the elements are not limited by the terms. The above terms are used only for the purpose of distinguishing one component from another component.

Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this application, terms such as "comprises" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It is to be understood that the presence or addition of elements or numbers, steps, actions, components, parts, or combinations thereof does not preclude in advance.

The present invention relates to a tteokbokki rice cake containing parsnip powder and a method for manufacturing the same, and in more detail, it is rich in vitamins and minerals, so it is excellent in nutritional aspect, and has a unique sweet taste and a unique texture. The manufacturing method is provided.

In terms of spirituality, the content of parsnips is described. Parsnip is a food ingredient that has a caloric content of 75 kcal per 100 g. The contents of the three major nutrients and water contained in 100g of parsnip are shown in the following table.

3 major nutrients and water content per 100g of parsnip Nutrients & Water Quantity (g / raw parsnip 100g) Carbohydrates 18　g Sugars 4.8 g Dietary fiber 4.9　g Fat 0.2　g Protein 1.2　g Water 79.53 g

Parsnip contains a large amount of vitamins and inorganic salts as well as three major nutrients. The contents of vitamins and inorganic salts contained in 100g of parsnip are shown in the following table.

Vitamin content per 100 g of parsnip Vitamins Quantity (mg, μg / raw parsnip 100g) Thiamine (B1) 0.09 mg Riboflavin (B2) 0.05 mg Niacin (B3) 0.7 mg Pantothenic acid (B5) 0.6 mg Vitamin B6 0.09 mg Folate (B9) 67 μg Vitamin C 17 mg Vitamin E 1.49 mg Vitamin K 22.5 μg

Inorganic salt content per 100g of parsnip Minerals Quantity (mg, μg / raw parsnip 100g) Calcium 36 mg Iron 0.59 mg Magnesium 29 mg Manganese 0.56 mg Phosphorus 71 mg Potassium 375 mg Sodium 10 mg Zinc 0.59 mg

As shown in Table 1, 100 g of parsnip contains 4.9 g of dietary fiber. Dietary fiber or fiber refers to a carbohydrate that is not digested because it is not broken down by digestive enzymes in the human body. It is found in vegetables, fruits, grains, seaweed, mushrooms, and nuts. In general, dietary fiber is known to cause a feeling of satiety in the stomach, increase the amount of bowel movements, normalize the speed of passage through the intestine of food, prevent colon cancer, and have an easy bowel action. In addition, it is effective for diabetics by reducing the absorption rate of nutrients by speeding up the speed of food passing through the small intestine, and soluble fiber acts as a nutrient for fermentation in the large intestine, and serves to lower serum cholesterol concentration.

There are two types of dietary fiber: soluble fiber and poorly soluble fiber. Soluble fiber is soluble or swelling in water, and refers to fiber that is fermented by bacteria in the large intestine, and includes pectin, gum, mucilage, and the like. On the other hand, poorly soluble fiber refers to fiber that is not soluble in water and is not metabolized by bacteria in the large intestine, and includes cellulose, some hemicellulose, and lignin.

The present invention relates to a tteokbokki rice cake containing parsnip powder, wherein the powder particles containing soluble fiber derived from parsnip, which are natural products, interact with rice powder or wheat powder particles to maintain a swelling state to improve texture. . In addition, compared to conventional rice powder or wheat powder, it serves to increase water retention by maintaining a swelling state for a certain period of time or longer. Increasing the water retention ability delays the hardening process of the rice cakes, thereby improving the storage and circulation properties of the rice cakes.

As shown in Table 1, 100 g of parsnip contains 4.8 g of sugar. The sugar contained in the parsnip generates the sweet taste unique to parsnip and enhances the taste.

The present invention relates to a tteokbokki rice cake containing parsnip powder, wherein the powder particles containing sugar derived from parsnip, which are natural products, interact with rice powder or wheat powder particles to form a sweet taste and improve taste, It plays a role in enhancing palatability.

Referring to Figure 1, each step of a method of manufacturing a tteokbokki rice cake including parsnip powder according to an embodiment of the present invention will be described.

The manufacturing method of tteokbokki rice cake comprising the parsnip powder of the present invention comprises the steps of preparing grain powder (S01); Preparing a parsnip powder (S02); Preparing a mixture by mixing grain powder and parsnip powder (S03); Steaming (steaming) the mixture using a steam device to prepare a mixture dough (S04); It includes; extruding the formed dough to prepare a rice cake for tteokbokki (S05).

In one embodiment of the present invention, there is provided a method of manufacturing a tteokbokki rice cake to improve the texture by maintaining the swelling state, and to increase the moisture retention power to increase storage. This is a method for maintaining the swelling state and maximizing the water retention power by interacting with the grain powder particles and the parsnip powder particles with moisture. Hereinafter, specific configurations, methods, embodiments, and effects thereof will be described in detail below.

Preparing grain powder (S01)

In the present invention, the grain powder includes rice powder, wheat powder, and a mixed powder of rice powder and wheat powder.

First, a step of preparing rice powder will be described.

As for rice, it is preferable to use Japonica type, which has strong stickiness, depending on the variety, and it is preferable to use white rice according to the degree of grinding. At this time, in one embodiment of the present invention, the type of rice is not particularly limited, and the rice powder may be not only non-glutinous rice powder but also glutinous rice powder. Hereinafter, for convenience of description, it will be described based on non-glutinous rice.

First, wash after removing foreign substances from rice. Water is added to the washed rice to proceed with a step called. Water is sufficiently added so that moisture can sufficiently permeate the rice grain tissue, and maintained for about 4 to 6 hours.

Thereafter, rice soaked in water is used in a grinder to prepare rice powder. The process of pulverizing with a grinder is repeated 2 to 3 times to prepare rice powder. This is the process of crushing the rice tissue and converting it into small-sized particles.

The above-described rice powder manufacturing process is pulverized to a particle size of 160 to 300 mesh to produce powder. When the particle size of the rice powder is less than 160 mesh, the hardness of the dough is increased due to the coarse particles, and when the particle size exceeds 300 mesh, the particles are too fine to inhibit the flow of moisture, thereby adversely affecting the elasticity and texture of the dough.

The "mesh" unit used in the present invention is represented by the number of scales contained within 1 inch (inch) length in the Tyler Standard Sieve. Therefore, the higher the mesh value, the finer the particle size.

Next, a step of preparing wheat powder will be described.

Flour refers to grain flour made by crushing grains of wheat. It contains a high proportion of starch, and is the main ingredient of bread that is used as a staple food in many countries.

Flour is made of hard wheat with a high gluten protein, and is made of high-strength flour (bread flour or hard flour), and soft wheat with a low gluten protein content, and has a low stickiness. ), and medium-quality wheat, which has the properties of intermediate between hard wheat and soft wheat, contains 9 to 11% protein, and has the properties between strong and soft wheat. flour).

Gluten protein, when making dough from flour, these gluten molecules bind together like a mesh to make the dough into a resilient structure. In the case of making bread or cakes using flour, small pores within the mesh structure can be preserved in a stable structure, forming a soft texture.

In order to prepare Tteokbokki rice cake containing parsnip powder, a strong flour with a high gluten content was used. Commercially available wheat powder was used. In general, commercially available flour has a particle size of 120 to 150 mesh.

Next, a step of preparing a mixed powder of rice powder and wheat powder will be described.

As the rice powder, rice powder obtained through the step of preparing the rice powder is used. As the wheat powder, wheat powder obtained through the step of preparing the wheat powder is used.

The mixing ratio of the rice powder and wheat powder is a ratio for maintaining excellent elasticity and moisture retention. The particle size of the rice powder is 160 to 300 mesh, and the particle size of the flour is 120 to 150 mesh. Rice powder is a powder that contains moisture during the pulverization process, and wheat powder is a purchased state that does not contain moisture.

Preparing Parsnip Powder (S02)

Parsnips can be purchased and used on the market. Peel the parsnip purchased with a knife and wash it with water. The parsnip is cut to a size of 2 mm to 3 mm. In this example, it was cut to a size of 3 mm. The cut parsnip is in a state of retaining moisture.

As a preliminary procedure for proceeding the pulverization process, the cut parsnips are dried using a hot air dryer at 55°C to 65°C.

The drying method can be hot air drying, freeze drying, natural drying, contact drying, convection drying, far-infrared drying or radiation drying, and various selections are possible within a range that does not damage the parsnip tissue.

In this example, a hot air drying method was used, and a drying process was performed for 4 hours under a temperature condition of 60°C.

The dried parsnip is used in a grinder to prepare a parsnip powder. The process of grinding with a grinder is repeated 2 to 3 times to prepare a parsnip powder. It is a process of crushing the parsnip from which moisture has been removed cut into small size and converting it into small particle size particles.

The above-described parsnip powder manufacturing process is pulverized to a particle size of 150 to 300 mesh to prepare a powder. The particle size of the parsnip powder is a condition to be uniformly mixed with the grain powder particles, and when it contains water and forms a dough through a compression action, the parsnip powder particles, grain powder particles, and moisture form a swelling state to increase elasticity. It is a condition for exerting and retaining moisture.

Mixing grain powder and parsnip powder (S03)

This is a step of mixing the grain powder and parsnip powder obtained through the above step. In an embodiment of the present invention, the grain powder includes rice powder, wheat powder, and a mixed powder of rice powder and wheat powder. Powder particles containing soluble fiber derived from natural parsnips interact with rice powder or wheat powder particles to maintain a swollen state to improve texture and increase moisture retention, so grain powder and parsnip The mixing ratio of the powder has an important meaning in the present invention.

a) Mixing of rice powder and parsnip powder

When preparing tteokbokki rice cake by mixing rice powder and parsnip powder, it is preferable to mix 85 to 97% by weight of rice powder and 3 to 15% by weight of parsnip powder.

In this example, 90% by weight of rice powder and 10% by weight of parsnip powder were mixed.

b) Mixing of rice powder, wheat powder, and parsnip powder

In the case of preparing tteokbokki rice cake by mixing rice powder and parsnip powder, it is preferable to mix 42 to 50% by weight of rice powder, 42 to 50% by weight of wheat powder, and 3 to 15% by weight of parsnip powder. At this time, the rice powder and wheat powder are mixed approximately 1:1. In this example, 45% by weight of rice powder, 45% by weight of wheat powder, and 10% by weight of parsnip powder were mixed.

c) Mixing of wheat powder and parsnip powder

When preparing tteokbokki rice cake by mixing wheat powder and parsnip powder, it is preferable to mix 85 to 97% by weight of wheat powder and 3 to 15% by weight of parsnip powder.

In this example, 90% by weight of wheat powder and 10% by weight of parsnip powder were mixed.

In the entire case described above, it is preferable to maintain 3 to 15% by weight of the parsnip powder. If the parsnip powder is less than 3% by weight, it is difficult to obtain the sweetness and texture characteristic of the parsnip, and if the parsnip powder is more than 15% by weight, rice powder or wheat powder, rice powder and wheat powder Since the swelling effect occurring in is lowered and the moisture retention is deteriorated, the content of the parsnip powder is limited to 3 to 15% by weight in an embodiment of the present invention.

Steaming step of mixed powder (S04)

In this step, the mixed powder is steamed with steam to prepare a dough product. This step is performed by heating for 40 to 50 minutes using a steam steam hot air of 120 to 150°C. In this example, the steaming step was performed by heating for 50 minutes at a temperature of 120°C.

Due to the supply of moisture to the steam and the increase in temperature, the mixed powder forms a connective structure between particles and a high-temperature swelling state as a whole.

Extrusion molding step (S05)

The dough obtained through the steaming step is extruded and molded using an extrusion molding machine, thereby producing a tteokbokki rice cake. Tteokbokki rice cakes are smaller in diameter than rice cakes for rice cake soup, so adjust the diameter to make a rice cake suitable for the purpose. By varying the diameter of the extrusion molding machine, in addition to the rice cake for tteokbokki, various kinds of food such as rice cake for rice cake soup, rice cake for rice cake, noodles, and sujebi can be prepared.

In one embodiment of the present invention, by using the parsnip powder, the tteokbokki rice cake was made to swell well, and an experimental example thereof will be described below.

Sensory Evaluation Results of Tteokbokki Rice Cake with Parsnip Powder turn Experimental example Furtherance Exterior flavor Texture Texture Average One Example (1) Rice powder (97wt%) + Parsnip powder (3wt%) 4 5 5 4 4.5 2 Example (2) Rice powder (94wt%) + Parsnip powder (6wt%) 2 4 3 3 3 3 Example (3) Rice powder (90wt%) + Parsnip powder (10wt%) 5 5 4 5 4.75 4 Example (4) Rice powder (85wt%) + Parsnip powder (15wt%) 3 3 3 4 3.25 5 Comparative Example (1) Rice powder (80wt%) + Parsnip powder (20wt%) 3 4 2 3 3 6 Comparative Example (2) Rice powder (75wt%) + Parsnip powder (25wt%) 2 4 4 4 3.5 7 Comparative Example (3) Rice powder (100wt%) + Parsnip powder (0wt%) 4 2 4 2 3 8 Example (5) Wheat powder (97wt%) + Parsnip powder (3wt%) 4 4 4 4 4 9 Example (6) Wheat powder (94wt%) + Parsnip powder (6wt%) 4 5 4 5 4.5 10 Example (7) Wheat powder (90wt%) + Parsnip powder (10wt%) 5 4 5 4 4.5 11 Example (8) Wheat powder (85wt%) + Parsnip powder (15wt%) 3 2 3 2 2.5 12 Comparative Example (4) Wheat powder (80wt%) + Parsnip powder (20wt%) 3 3 3 2 2.75 13 Comparative Example (5) Wheat powder (75wt%) + Parsnip powder (25wt%) 4 4 3 3 3.5 14 Comparative Example (6) Wheat powder (100wt%) + Parsnip powder (0wt%) 3 2 3 3 2.75 15 Example (9) Rice powder (48.5wt%) + wheat powder (48.5wt%) + parsnip powder (3wt%) 4 5 4 5 4.5 16 Example (10) Rice powder (47wt%) + wheat powder (47wt%) + parsnip powder (6wt%) 3 4 3 3 3.25 17 Example (11) Rice powder (45wt%) + wheat powder (45wt%) + parsnip powder (10wt%) 5 4 4 4 4.25 18 Example (12) Rice powder (42.5wt%) + wheat powder (42.5wt%) + parsnip powder (15wt%) 2 4 2 4 3 19 Comparative Example (7) Rice powder (40wt%) + wheat powder (40wt%) + parsnip powder (20wt%) 4 2 3 2 2.75 20 Comparative Example (8) Rice powder (37.5wt%) + Wheat powder (37.5wt%) + Parsnip powder (25wt%) 3 3 3 2 2.75 21 Comparative Example (9) Rice powder (50wt%) + Wheat powder (50wt%) + Parsnip powder (0wt%) 4 4 2 4 3.5

Figure 2 is a graph showing the average value of the sensory test results of each Example and Comparative Example. In FIG. 2, a black bar graph is for an example of the present invention, and a gray bar graph is for a comparative example.

Overall, in the case of making Tteokbokki rice cake with the composition ratio of the present invention, the sensory test result was derived at a level above normal, and if not, the sensory test result was at a level lower than the good level as 3.5 or less. .

So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view.

Claims (5)

Tteokbokki rice cake containing mixed powder of grain powder and parsnip powder,
The mixed powder,
Including 85 to 97% by weight of rice powder and 3 to 15% by weight of parsnip powder,
The parsnip powder,
Tteokbokki rice cake containing parsnip, characterized in that the washed parsnip is cut into a size of 2mm to 3mm, dried at 55°C to 65°C, and then pulverized to a particle size of 150 to 300 mesh. Tteokbokki rice cake containing mixed powder of grain powder and parsnip powder,
The mixed powder,
It contains a parsnip comprising 42 to 50% by weight of rice powder, 42 to 50% by weight of wheat flour and 3 to 15% by weight of parsnip powder,
The parsnip powder,
Tteokbokki rice cake containing parsnip, characterized in that the washed parsnip is cut into a size of 2mm to 3mm, dried at 55°C to 65°C, and then pulverized to a particle size of 150 to 300 mesh. Tteokbokki rice cake containing mixed powder of grain powder and parsnip powder,
The mixed powder,
Including 85 to 97% by weight of flour powder and 3 to 15% by weight of parsnip powder,
The parsnip powder,
Tteokbokki rice cake containing parsnip, characterized in that the washed parsnip is cut into a size of 2mm to 3mm, dried at 55°C to 65°C, and then pulverized to a particle size of 150 to 300 mesh. Preparing one grain powder selected from the group consisting of rice powder, flour powder, the rice powder, and the mixed powder of the flour powder (S01);
Preparing a parsnip powder by drying and pulverizing the parsnip cut to a size of 2mm to 3mm after washing at a temperature of 55°C to 65°C (S02);
Preparing a mixture by mixing the grain powder and the parsnip powder so as to contain 3 to 15% by weight of the parsnip powder (S03);
Preparing a mixture dough by steaming the mixture using a steam device (S04);
Including; extruding the mixture dough to prepare a rice cake for tteokbokki (S05),
In the step of preparing the parsnip powder, the parsnip powder,
Method for producing a tteokbokki rice cake containing parsnip, characterized in that obtained by grinding to a particle size of 150 to 300 mesh (mesh). Tteokbokki rice cake containing parsnip prepared by the method of claim 4.

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