KR102239630B1 - A preparing method of rice cake for inhibition aging and rice cake prepared therefrom - Google Patents

Abstract

The present invention relates to a method of manufacturing a rice cake with suppressed aging, and a rice cake with suppressed aging produced according to the method, comprising: (A) immersing rice in water and then drying and pulverizing; (B) gelatinizing the pulverized rice powder in an extrusion molding machine to obtain a gelatinized rice powder; (C) mixing the rice powder obtained in step (A), the luxurious rice powder obtained in step (B), and water to form a dough and then aging it; (D) steaming the aged dough; And (E) sterilizing the steamed rice cake; By including, it is possible to extend the decorative period by maintaining a soft texture when storing and storing the rice cake at room temperature.

Description

[A preparing method of rice cake for inhibition aging and rice cake prepared therefrom}

The present invention relates to a method of manufacturing a rice cake with suppressed aging so that a soft texture can be maintained for a long time when the rice cake is stored and stored at room temperature, and a rice cake with suppressed aging prepared accordingly.

Currently, as the consumption of flour increases in Korea, the amount of surplus rice is increasing due to the decrease in the consumption of rice. Therefore, as a way to increase the amount of rice consumption, the use of rice as a raw material has emerged as a variety of foods.

Rice cake is a general term for food made by pulverizing or steaming non-glutinous rice, glutinous rice, or other grains. Before the development of the pot during the Three Kingdoms period, it is highly likely that rice cakes that were steamed and crushed were eaten as a staple food instead of rice. So even today, rice cakes are still established as a traditional food for Koreans who use rice as a staple food for holidays, feasts, and other events.

These rice cakes have occupied a significant proportion in dietary life as well as various rituals, but in recent years, due to changes in various rituals and dietary patterns, consumption of rice cakes is gradually decreasing due to wheat bread, confectionery, and cakes. In particular, although rice cakes are widely used as processed foods, consumption has not been promoted due to the monotonous taste and shape and rapid aging phenomenon.

Retrogradation of rice cakes means that starch, which accounts for 80 to 90% by weight of the ingredients that make up rice cakes, is gelatinized in a soft form in a high temperature and high humidity environment. It refers to a phenomenon in which a crystalline structure is partially formed by bonding to each other through Therefore, due to the formation of hydrogen bonds in the starch, the water existing in the starch escapes and the product is hardened.

Among the factors that affect the aging of starch, not only physical and chemical conditions such as the type of starch, the composition of amylose and amylopectin in the starch, storage temperature, pH, moisture content, etc., but also various additives affect it. Accordingly, many attempts have been made to suppress aging by adding trehalose, surfactant, emulsifier, oligosaccharide, and saccharified amylase of raw starch. As such, the aging suppression methods used in the past are mostly aging suppression methods by compositions such as additives and preservatives, so the texture is excellent without containing any food additives, and the storage period is improved, making the rice cake manufacturing technology that does not harden at room temperature for a long time. The situation is in need of development.

Korean Patent Registration No. 894717 Korean Registered Patent No. 1288505

It is an object of the present invention to provide a method of manufacturing a rice cake with suppressed aging so that a soft texture can be maintained for a long time when the rice cake is stored and stored at room temperature.

In addition, another object of the present invention is to provide a method of manufacturing rice flour that can produce rice cakes with aging suppressed so that a soft texture can be maintained for a long time when the rice cakes are stored and stored at room temperature.

In addition, another object of the present invention is to provide a rice cake with suppressed aging prepared according to the above manufacturing method.

A method for producing a rice cake with aging suppressed according to the present invention for achieving the above object comprises the steps of: (A) immersing the rice in water and then drying it and pulverizing it; (B) gelatinizing the pulverized rice powder in an extrusion molding machine to obtain a gelatinized rice powder; (C) mixing the rice powder obtained in step (A), the luxurious rice powder obtained in step (B), and water to form a dough and then aging it; (D) steaming the aged dough; And (E) sterilizing the steamed rice cake; may include.

In the step (B), the gelatinized rice powder may be gelatinized and extruded at a barrel temperature of 110 to 160° C., dried to a moisture content of 8 to 10% at 60° C. or less, and then pulverized.

In the step (C), 10 to 40 parts by weight of the luxury rice powder and 50 to 90 parts by weight of water may be mixed to form a dough with respect to 100 parts by weight of the rice powder.

In the kneading, 0.1 to 0.5 parts by weight of refined salt may be further included.

The aging in step (C) may be performed for 70 to 130 minutes in an incubation of 1 to 10 °C.

In the step (D), steaming may be performed at 100 to 120° C. for 10 to 20 minutes with a high temperature and high pressure steam.

The sterilization in the step (E) may be at least one selected from the group consisting of a method of immersing 80 to 90% alcohol for 1 to 3 minutes, a method of flame sterilization of the surface, and a method of coating with a starch solution.

The starch solution may be a mixture of water and at least one selected from the group consisting of potato starch, tapioca starch, and corn starch.

The rice flour may be at least one selected from the group consisting of 9 min. sea bream, 10 min. sea bream, and 12 min. sea bream.

The rice may be one or more selected from the group consisting of brown rice, white rice, black rice, and glutinous rice.

The rice cake may be garae rice cake, baekseolgi, rice cake soup, Injeolmi or Jeolpyeon.

In addition, the method for producing rice flour for producing rice cakes that inhibit aging of the present invention for achieving the other object described above includes the steps of (A`) immersing the rice in water and then drying and pulverizing the rice; (B`) obtaining a gelatinized rice powder by gelatinizing the pulverized rice powder in an extruder; And (C`) mixing the rice powder obtained in step (A`) with the luxurious rice powder obtained in step (B`).

In the step (C`), 10 to 40 parts by weight of the luxurious rice powder may be mixed with respect to 100 parts by weight of the rice powder.

In addition, the aging is suppressed rice cake of the present invention for achieving the another object described above can be prepared according to the above manufacturing method.

The aging-inhibited rice cake of the present invention inhibits aging without the addition of additives, and when the rice cake is stored and stored at room temperature, it maintains a chewy and soft texture for more than 4 days, thereby extending the decorating period compared to the conventional rice cake.

In addition, the rice cake of the present invention is not hardened for a long time, so it can be distributed for a long time according to mass production and storage conditions, and can contribute to the expansion of domestic rice consumption and the activation of export product development for the globalization business of Korean food.

The present invention relates to a method of manufacturing a rice cake with suppressed aging so that a soft texture can be maintained for a long time when the rice cake is stored and stored at room temperature, and to a rice cake with suppressed aging prepared accordingly.

Hereinafter, the present invention will be described in detail.

The method of manufacturing a rice cake with suppressed aging of the present invention comprises the steps of: (A) immersing rice in water and then drying and pulverizing the rice; (B) gelatinizing the pulverized rice powder in an extrusion molding machine to obtain a gelatinized rice powder; (C) mixing the rice powder obtained in step (A), the luxurious rice powder obtained in step (B), and water to form a dough and then aging it; (D) steaming the aged dough; And (E) sterilizing the steamed rice cake.

First, in step (A), rice is immersed in water for 5 to 15 hours, dried and pulverized to produce rice powder. In step (B), the rice powder pulverized in step (A) is used in an extruder. Gelatinized to obtain a luxurious rice powder.

The gelatinized rice powder is prepared using an extrusion molding machine, which is gelatinized and extruded at a barrel temperature of 110 to 160°C, preferably 120 to 130°C, and then dried to a moisture content of 8 to 10% at 60°C or less. It is crushed with a pin mill or the like.

The gelatinized rice powder can maintain softness even when stored at room temperature for a long time by inhibiting hydrogen bonding of starch involved in aging, and rice powder (non-gelatinized rice powder) and rice powder (non-gelatinized rice powder) and In addition to increasing the binding power of the rice cake, it has durability against heating, and thus physical properties such as binding strength can be improved when making rice cakes by controlling the viscosity that swells during steaming.

The gelatinized rice powder of the present invention is accompanied by significant structural changes due to the shear effect occurring inside the extrusion molding machine and random decomposition of starch molecules due to heat generation and pressure change, instead of the gelatinized rice powder of the present invention. If the gelatinized rice powder performed by simple heat treatment such as steaming is used, the molecular structure hardly changes, and aging cannot be suppressed.

The gelatinized rice powder of the present invention can suppress aging and improve physical properties by changing the structure of the starch, but this is an effect possible when ungelatinized rice powder is used together. In the case of not being used with ungelatinized rice powder, but using only gelatinized rice powder alone, aging is excellently suppressed, but the physical properties and organoleptic properties of rice cakes may be deteriorated.

When preparing the gelatinized rice powder of the present invention, when the temperature of the barrel is less than the lower limit, physical properties may be lowered and aging suppression may not be excellent, and when the temperature exceeds the upper limit, physical properties and organoleptic properties may be deteriorated.

In addition, when the moisture content of the gelatinized rice powder is out of the above range when drying, 100% aging inhibition may not be exhibited and physical properties such as chewiness may be deteriorated.

Rice of the present invention may include one or more selected from the group consisting of brown rice, white rice, black rice, and glutinous rice; Using one or more selected from the group consisting of 9-minute sea bream, 10 minute sea bream, and 12-minute sea bream can maximize the aging inhibitory effect and obtain rice cakes with excellent sensory properties and physical properties.

Next, in the step (C), the rice powder obtained in the step (A), the luxurious rice powder obtained in the step (B), and water are mixed to form a dough, and then it is aged.

The present invention is based on 100 parts by weight of the rice powder, 10 to 40 parts by weight of the luxurious rice powder, preferably 15 to 30 parts by weight; 0.1 to 0.5 parts by weight of purified salt, preferably 0.1 to 0.3 parts by weight; And 50 to 90 parts by weight of water, preferably 60 to 70 parts by weight, and kneaded.

When the content of the gelatinized rice powder is less than the lower limit, aging proceeds rapidly, and when the content exceeds the upper limit, aging proceeds and physical properties and organoleptic properties may be deteriorated.

The aging according to the present invention is carried out for 70 to 130 minutes, preferably 90 to 100 minutes, in an incubation of 1 to 10 °C, preferably 3 to 7 °C. If the aging temperature and time are less than the lower limit, aging may not be suppressed and binding power and organoleptic properties may be deteriorated. If the aging temperature and time are greater than the upper limit, the rice cake becomes hard and aging may proceed rapidly.

Next, in the step (D), the aged dough is steamed with a high temperature and high pressure steam.

Steaming according to the present invention is carried out with a high-temperature high-pressure steam for 10 to 20 minutes at 100 to 120 ℃, 1.2 to 3 atm. When steaming is not performed with the high-temperature and high-pressure steam and steamed at 100 to 120° C. and normal pressure (1 atmosphere), aging proceeds rapidly and physical properties may be deteriorated.

Next, in the step (E), the steamed rice cake is sterilized.

The sterilization may include at least one selected from the group consisting of a method of immersing in 80 to 90% alcohol for 1 to 3 minutes, a method of flame sterilization of the surface, and a method of coating with a starch solution.

The starch solution is a mixture of water and at least one selected from the group consisting of potato starch, tapioca starch, and corn starch.

The rice cake sterilized with alcohol can be packaged in a tray, the surface is flame sterilized, and/or the rice cake sterilized by a method of coating with a starch solution can be vacuum-packed to maintain the state of the produced rice cake for a long time.

The aging-inhibited rice cakes prepared according to the above manufacturing method include garae rice cake, baekseolgi, rice cake soup, Injeolmi or Jeolpyeon.

Hereinafter, a preferred embodiment is presented to aid in the understanding of the present invention, but it is obvious to those skilled in the art that various changes and modifications are possible within the scope of the present invention and the scope of the technical idea, but the following examples are only illustrative of the present invention, It is natural that such modifications and modifications fall within the scope of the appended claims.

<By barrel temperature change>

Example 1. Barrel temperature 110 ℃

Rice powder

The white rice was immersed in water for 10 hours, dried, and then pulverized to prepare rice powder.

Luxury rice powder

After adding 30 parts by weight of water to 100 parts by weight of the prepared rice powder, injecting it into a twin-screw extruder, extruding at a barrel temperature of 110° C. in an extruder with a screw rotation speed of 800 rpm and a discharge port diameter of 1.5 mm, and gelatinizing at 60° C. After drying to a moisture content of 10%, it was pulverized using a pin mill to obtain a luxurious rice powder.

Rice cake manufacturing

100 parts by weight of the rice powder, 20 parts by weight of the luxurious rice powder, 0.2 parts by weight of refined salt, and 70 parts by weight of water are mixed and kneaded, and the mixture is aged for 90 minutes in an incubation at 5° C., and then 110° C., 1.3 using a high-temperature and high-pressure steam machine. Steamed for 20 minutes at atmospheric pressure to prepare rice cakes in the form of Baekseolgi. This was put into a garet cake molding apparatus, cooled in water at 10° C. at the same time as extrusion molding, and then cut, cooled at room temperature, and shredded. The chopped rice cake was immersed in 90% alcohol for 3 minutes to sterilize and then packaged in a tray container.

Example 2. Barrel temperature 120 ℃

It was carried out in the same manner as in Example 1, except that the barrel temperature was set to 120°C to prepare garaetteok.

Example 3. Barrel temperature 130 °C

It was carried out in the same manner as in Example 1, but the barrel temperature was set to 130 °C to prepare a garaetteok.

Example 4. Barrel temperature 140 °C

It was carried out in the same manner as in Example 1, except that the barrel temperature was set to 140° C. to prepare garaetteok.

Example 5. Barrel temperature 150 ℃

It was carried out in the same manner as in Example 1, except that the barrel temperature was set to 150° C. to prepare garaedeok.

[Test Example_1]

Test Example 1. Viscosity measurement

The gelatinization viscosity characteristics of rice flour were measured using a rapid viscometer (RVA, Rapid Visco Analyzer, RVA Super-4, Newport Scientific, Australia). About 3 g of rice flour was dispersed in about 25 mL of distilled water and mixed with the amount of rice flour changed little by little depending on the sample so that the moisture content of the final suspension was 14%. After heating to 50° C. for the first 1 minute, it was elevated to 95° C. and maintained at 95° C. for 2.5 minutes, and then cooled to 50° C. and maintained for 2 minutes while measuring the viscosity. Pasting temperature (PT), pasting viscosity (PV), hot paste viscosity (HPV), final viscosity (FV), breakdown (BD, PV-HPV), from RVA viscogram Setback (SB, FV-HPV) was measured.

division Gelatinization start temperature () Viscosity (cP) Highest viscosity Lowest viscosity Final viscosity breakdown setback General rice powder 72.65 3290.67 2223.33 3634.67 1056.00 1400.00 Luxury rice powder
(Barrel temperature, ℃) 110 65.89 272.00 118.33 234.67 153.67 116.33 120 62.88 208.00 105.33 193.67 102.67 88.33 130 72.55 169.00 91.67 187.67 77.33 92.67 140 80.63 167.33 91.00 159.33 76.33 68.33 150 73.98 209.33 99.00 155.67 110.33 56.67

As shown in Table 1 above, it was confirmed that the rice powder gelatinized at a barrel temperature of 110 to 150 °C was lower in viscosity properties than the general rice powder without gelatinization treatment. This means that the gelatinized rice powder loses its viscosity change characteristics according to the barrel temperature change, so that the highest viscosity, lowest viscosity, final viscosity, breakdown, and setback all decrease, and there is a possibility of aging suppression when manufacturing processed products using this.

As the barrel temperature increases, the setback value indicating the difference between the final viscosity and the lowest viscosity tends to be low, so it is considered that it will affect the aging rate when making rice cake using the same. In addition, the bonding strength of the starch particles is strengthened through the gelatinization of the rice powder and has durability against heating, so that the viscosity that swells during re-gelatinization (steaming) can be adjusted to affect physical properties such as binding strength when prepared as a rice cake.

Test Example 2. Measurement of microstructure

The surface of the rice cake prepared according to Examples 1 to 5 was measured by SEM (X1,000)_0 day.

Example 1 Example 2 Example 3 Example 4 Example 5

As shown in Table 2 above, in the microstructures of the rice cakes prepared according to Examples 1 to 5 of the present invention, the size of the pores increased as the barrel temperature increased. Seems to have an effect on.

The garedeok of Example 2 exhibited the most uniform and woven net structure properties compared to the garedeok of Examples 1 and 3 to 5. The properties of Example 2 are judged to have an effect on the sticky and elastic texture of Garaetteok.

Test Example 3. Measurement of physical properties

It was measured using a texture analysis XT-Plus device, and SMSP/25φ was used as a probe. Specific measurement conditions are as follows.

<TA Setting>

-Pre-Test Speed 5.0 mm/sec

-Test Speed 1.0 mm/sec

-Post-Test Speed 1.0 mm/sec

-Target Mode Strain

-Strain 30%

-Time 2 sec

-Trigger Type Auto (force)

-Trigger Force 5.0g

-Tare Mode Auto

-Adie. Option (AD. Option) On

-TA Calibrate-Height

-Return Distance 30 mm

-Return Speed 10 mm/sec

-Contact Force 1

-The sample size was measured by the method of 20*20*20 mm, and this measured value is shown in the following [Table 3].

division Example 1 Example 2 Example 3 Example 4 Example 5 Hardness 404.98 396.70 408.12 441.29 433.76 Adherence -267.40 -368.66 -484.68 -494.88 -354.78 Cohesiveness 0.93 0.94 0.95 0.99 0.94 Elasticity 0.92 0.92 0.89 0.88 0.93 Chewiness 343.57 342.90 516.43 383.79 376.78

As shown in Table 3 above, it was confirmed that the rice cake prepared according to Examples 1 to 5 of the present invention was excellent in hardness, adhesion, cohesiveness, elasticity, and chewiness.

In particular, it was confirmed that the garedeok of Example 2 has excellent hardness, elasticity, and chewiness as compared to the garedeok of Example 1 and Examples 3 to 5.

Test Example 4. Sensory test

After leaving the garedeok prepared in the Example for 2 days at room temperature, 10 professional panelists were asked to taste it, and then a sensory test was performed using a 9-point scale to obtain an average value, which is shown in Table 4 below.

-1 point: Very dislike, 5 points: Normal, 9 points: Very good

division Example 1 Example 2 Example 3 Example 4 Example 5 color 6.2 7.8 5.6 5.3 5.0 incense 5.6 5.6 5.2 5.2 5.7 flavor 6.2 7.0 6.4 5.1 5.6 Texture 6.2 8.0 5.1 5.6 4.9 Overall acceptability 6.1 7.8 5.2 5.3 4.7

As shown in Table 4 above, it was confirmed that the garedeok prepared according to Example 2 of the present invention was superior to the garedeok of Examples 1 and 3 to 5 in terms of color, aroma, taste, texture, and overall preference.

Since the physical properties and sensory properties of the garedeok of Example 2 are excellent among the garedeok of Examples 1 to 5, the test was performed using Example 2 below.

<By condition>

Example 2.

It is the garaetteok of Example 2 above.

Example 6. Use of starch coating solution after flame sterilization

It was carried out according to Example 2, but instead of sterilizing with alcohol, the surface of the rice cake was sterilized with a flame for 1-2 seconds, and then immersed in a potato starch coating solution (containing 10% by weight of solid content) for 1 minute, and then vacuum-packed.

Example 7. Flame sterilization after coating with starch coating solution

It was carried out according to Example 2, but instead of sterilizing with alcohol, it was immersed in a potato starch coating solution (containing 10% by weight of solid content) for 1 minute, and then the surface of the rice cake was sterilized with a flame for 1-2 seconds, and then vacuum-packed.

Comparative Example 1. No added luxury rice flour

But carried out according to Example 2, without using the luxurious rice flour was prepared garaedeok.

Comparative Example 2. Containing 50 parts by weight of luxurious rice flour

But carried out according to Example 2, using the luxurious rice flour 50 parts by weight to prepare a garaetteok.

Comparative Example 3. Luxurious Rice Flour_Steaming

According to Example 2, but instead of forming the luxurious rice powder in an extruder, the rice powder was steamed at 110° C. for 20 minutes at normal pressure to prepare garaetteok.

Comparative Example 4. Room temperature aging

It was carried out according to Example 2, but was aged at room temperature instead of aged at 5°C to prepare garaedeok.

Comparative Example 5. Steaming_Normal Pressure Steam

However, according to Example 2, the rice cake was prepared by steaming at 110° C. for 20 minutes at atmospheric pressure.

[Test Example_2]

Test Example 5. Measurement of physical properties

Physical properties were measured in the same manner as in Test Example 3.

division Example 2 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Adherence -368.66 -356.09 -519.46 -219.04 -343.85 -2156.15 -453.51 -227.07 Cohesiveness 0.94 0.92 0.93 0.91 0.93 0.85 0.98 0.89 Elasticity 0.92 0.93 0.91 0.94 0.91 0.87 0.90 0.93 Chewiness 342.90 384.56 407.65 364.83 331.64 316.44 365.71 467.87

As shown in Table 5 above, it was confirmed that the rice cake prepared according to Example 2 of the present invention was superior to the rice cake of Examples 5 to 6 and Comparative Examples 1 to 5 in terms of hardness, adhesion, cohesiveness, elasticity, and chewiness. Became.

Test Example 6. Hardness Measurement

After attaching a 5 mm diameter cylinder probe (5 mm diameter cylinder probe) to the exture analyzer (TA-XT2 i , Stable Micro Systems, England), the prepared sample is left at room temperature while penetrating the sample horizontally and vertically over time. And analyzed the hardness (hardness, kg). The analysis conditions at this time were measured by setting stroke 20 g, test speed 2.0 mm/sec, and distance 10.0 mm.

Classification (unit: g) Example 2 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 0 day 505 510 501 483 505 515 515 490 1 day 850 760 790 960 1030 1250 940 895 2 day 2240 2080 1890 3150 2760 3080 3000 3155 4 day 4150 2270 2250 7030 5280 6695 6060 6100

As shown in Table 6 above, it was confirmed that the breadth in which the hardness increased with the passage of time was not high compared to the garaeduk of Examples 2, 5 and 6 compared to the garedeok of Comparative Examples 1 to 5.

In particular, it was confirmed that the hardness of Examples 5 and 6 did not increase significantly with the passage of time compared to Example 1, and thus the degree of hardening was small even with the passage of time. This is believed to suppress the occurrence of aging as the starch coating solution is absorbed into the rice cake and the amylose molecules in the starch are recrystallized by the starch coating solution.

Test Example 7. Measurement of microstructure

It was measured in the same manner as in Test Example 2 (X1,000)_2 day.

Example 2 Example 5 Example 6 Comparative Example 1

Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5

As shown in Table 7 above, the microstructure after 2 days of the rice cake prepared according to Examples 2, 5 and 6 and Comparative Examples 1 to 5 of the present invention has a lot of the shape of the starch particles, and the structure of the connected network It was confirmed that this was slightly thicker and denser.

The rice cakes of Examples 5 and 6 exhibited a form in which starch particles were aggregated by inhibiting the evaporation of moisture from the rice cakes according to the starch solution coating and vacuum packaging.

On the other hand, it was confirmed that the microstructure of the garedeok according to Comparative Example 1 exhibited a shape of a coarse network structure according to the no addition of the luxurious rice flour, so that the elasticity of the garedeok was lower than that of the added luxurious rice flour.

In addition, the microstructure of the garedeok according to Comparative Example 3 was found to have an irregular pore structure according to the addition of steamed rice flour, which has a weaker structured structure than the luxurious rice flour addition port treated with high pressure, so that the elasticity of the garedeok is weak. Confirmed.

In addition, in Comparative Examples 4 and 5, the heating-cooling process affected the recrystallization of starch due to high dough aging temperature and low steaming pressure, so that low-temperature kneading and high-pressure steaming were simultaneously processed. And 6, the shape of the re-horizontal was changed, and more pores were observed.

Test Example 8. Sensory test

It was measured in the same manner as in Test Example 4.

division Example 2 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 color 7.8 7.0 6.8 4.2 5.6 4.3 4.5 4.6 incense 5.6 5.2 5.6 5.6 5.1 4.1 4.9 5.0 flavor 7.0 6.2 6.5 6.1 5.9 5.2 5.8 5.2 Texture 8.0 7.8 7.2 3.1 3.5 2.4 4.6 4.6 Overall acceptability 7.8 7.2 6.9 3.0 3.3 3.1 4.3 4.2

As shown in Table 8 above, it was confirmed that the garedeok prepared according to Examples 2, 5 and 6 of the present invention was superior to the garedeok of Comparative Examples 1 to 5 in terms of color, aroma, taste, texture, and overall preference.

Claims (14)

(A) immersing the rice in water and then drying and pulverizing the rice;
(B) gelatinizing the pulverized rice powder in an extruder having a barrel temperature of 120 to 130°C to obtain a gelatinized rice powder;
(C) 100 parts by weight of the rice powder obtained in step (A), 10 to 40 parts by weight of the luxurious rice powder obtained in step (B), and 50 to 90 parts by weight of water are mixed to form a dough, and then 1 to Aging for 70 to 130 minutes in an incubation at 10° C.;
(D) steaming the aged dough at 100 to 120° C. for 10 to 20 minutes under 1.2 to 3 atmospheres with a high-temperature high-pressure steam; And
(E) sterilizing the rice cake formed by steaming the dough. The method of claim 1, wherein the gelatinized rice powder in step (B) is extruded after the gelatinization, dried to a moisture content of 8 to 10% at 60° C. or lower, and then pulverized. Way. delete The method of claim 1, wherein the kneading process further comprises 0.1 to 0.5 parts by weight of refined salt. delete delete The method of claim 1, wherein the sterilization in step (E) is one selected from the group consisting of a method of immersing in 80 to 90% alcohol for 1 to 3 minutes, a method of flame sterilization of the surface, and a method of coating with a starch solution. A method for producing a rice cake with suppressed aging, characterized in that the above. The method of claim 7, wherein the starch solution is a mixture of water and at least one selected from the group consisting of potato starch, tapioca starch, and corn starch. The method of claim 1, wherein the rice is at least one selected from the group consisting of 9-minute sea bream, 10 minutes sea bream, and 12 minutes sea bream. The method of claim 1, wherein the rice is at least one selected from the group consisting of brown rice, white rice, black rice, and glutinous rice. The method of claim 1, wherein the rice cake is a rice cake, baekseolgi, rice cake soup, injeolmi or jeolpyeon. (A`) crushing the rice by immersing it in water and drying it;
(B`) obtaining a gelatinized rice powder by gelatinizing the pulverized rice powder in an extruder having a barrel temperature of 120 to 130°C; And
(C`) mixing 100 parts by weight of rice powder obtained in step (A`) and 10 to 40 parts by weight of luxurious rice powder obtained in step (B`); A method for producing rice flour for making a rice cake. delete A rice cake with suppressed aging prepared according to the manufacturing method of any one of claims 1, 2, 4, and 7 to 11.