KR102267323B1 - Composition for instant rice cake and method for preparing instant rice cake using the same - Google Patents

Abstract

The present invention is based on 100 parts by weight of rice flour, 1 to 2 parts by weight of salt; Sugar 10 to 20 parts by weight; 1 to 2 parts by weight of hydrophilic colloid; and 0.01 to 0.1 parts by weight of a lipid-degrading enzyme. It relates to a composition for preparing instant rice cakes comprising. Thereby, it is possible to manufacture instant rice cakes with improved taste, aroma, texture, and appearance.

Description

Composition for preparing instant rice cakes and a method for preparing instant rice cakes using the same {COMPOSITION FOR INSTANT RICE CAKE AND METHOD FOR PREPARING INSTANT RICE CAKE USING THE SAME}

The present invention relates to a composition for preparing instant rice cakes and a method for preparing instant rice cakes using the same, and more particularly, to a composition for preparing instant rice cakes that can be easily cooked and consumed immediately while having high preference in appearance, aroma, taste and texture It relates to a method for making instant rice cakes.

Tteok is a traditional food, and the combination for taste, nutrition, texture and aroma is scientific and has excellent nutrition, so it can be said that it is a food that can be replaced with a snack or a simple meal. Traditional and modern ingredients are used together, and traditional rice cake manufacturing methods and modern recipes are combined to create a variety of rice cakes that are unique and creative in taste and shape, as well as health-related functions. According to the dictionary definition, rice cake is a generic term for food made by steaming grain powder, beating it, or forming it. Based on the material or shape used, mulberry leaf round rice cake, gilkyungbyeong, green tea cheese cake, albam nutrition rice cake, Solbit rice cake, white porcelain cake, barley sprout wheelbread, bokbunja rice cake, barley pure dried persimmon rice cake, barley nutritional sticky rice cake, and galyun leaf sticky rice cake are being developed.

In the case of these traditional rice cakes or fusion rice cakes, it is difficult to manufacture them at home due to a complicated manufacturing process, and the finished rice cakes have only a few days of circulation at room temperature, so their commerciality is very low. For this reason, for the commercialization and modernization of rice cakes, products for instant rice cake cooking that can be consumed immediately by mixing with water and simple heating are being developed.

Accordingly, there is a need to develop a product for instant rice cake cooking that can be easily cooked and consumed immediately, and has a quality comparable to that of a traditional rice cake cooked according to a traditional recipe in taste, aroma, texture, and appearance.

Korea Patent Publication No. 2017-0100238 Korea Patent Publication No. 2007-0007652

An object of the present invention is a composition for cooking instant rice cakes that can be easily cooked and consumed immediately, while being able to prepare instant rice cakes of equal or superior quality to traditional rice cakes cooked according to a traditional recipe in taste, aroma, texture, and appearance; An object of the present invention is to provide a composition for instant rice cake cooking using the same.

According to one aspect of the present invention,

With respect to 100 parts by weight of rice flour,

1 to 2 parts by weight of salt;

Sugar 10 to 20 parts by weight;

1 to 2 parts by weight of hydrophilic colloid; and

There is provided a composition for preparing instant rice cake comprising; 0.01 to 0.1 parts by weight of a lipid-degrading enzyme.

The composition for preparing instant rice cakes may further include 15 to 25 parts by weight of one or more saccharides selected from maltose, lactose, trehalose, sorbitol, and mannitol based on 100 parts by weight of the rice flour.

The saccharide may be at least one selected from maltose and trehalose.

The saccharide may be trehalose.

The rice flour may be at least one selected from non-glutinous rice flour and glutinous rice flour.

The hydrophilic colloid is guar gum, carrageenan, agarose, agar, cellulose, dextran, gelatin, xanthan, alginate, agar, pectin, starch, locust bean gum, gum arabic, carboxymethyl cellulose, gellan gum, hydroxypropylmethyl It may be at least one selected from cellulose, sodium alginate, pectin, and xanthan gum.

Preferably, the hydrophilic colloid may be at least one selected from guar gum, carrageenan, and carboxymethyl cellulose.

More preferably, the hydrophilic colloid may be carboxymethyl cellulose.

The lipolytic enzyme agent may include a lipase-producing strain.

The lipase producing strain is Candida rugosa (Candida rugosa), Candida Antarctica (Candida Antarctica), Candida lipolytica (Candida lipolytica), Candida cylindracea (Candida cylindracea), Candida utilis (Candida utilis) , Aspergillus niger (Aspergillus niger), Aspergillus oryzae (Aspergillus oryzae), Rhizopus Arrhizus (Rhizopus arrhizus), and Rhizopus oryzae It may be at least one selected from the group consisting of.

Preferably, the production strain of the lipolytic enzyme may be Candida rugosa.

The composition for preparing instant rice cake may be for instant preparation of seolgitteok.

According to another aspect of the present invention,

Based on 100 parts by weight of rice flour, 1 to 2 parts by weight of salt; Sugar 10 to 20 parts by weight; 1 to 2 parts by weight of hydrophilic colloid; And 0.01 to 0.1 parts by weight of a lipid-degrading enzyme agent; is provided a method for producing instant rice cakes using a composition for preparing instant rice cakes, including as a material.

The composition for preparing instant rice cakes may further include 15 to 25 parts by weight of one or more saccharides selected from maltose, lactose, trehalose, sorbitol, and mannitol based on 100 parts by weight of the rice flour.

The method for preparing the instant rice cake is,

(a) preparing an instant rice cake dough by adding water to the composition for preparing instant rice cake;

(b) lowering the instant rice cake dough through a sieve; and

(c) steaming the dough for instant rice cakes on a sieve to prepare instant rice cakes; may include.

In step (a), 40 to 60 parts by weight of the water may be mixed with respect to 100 parts by weight of the rice flour to prepare an instant rice cake dough.

After step (a), the step of aging the instant rice cake dough for 10 to 60 minutes may be additionally performed.

The steaming in step (c) may be performed for 1 minute 30 seconds to 2 minutes 30 seconds based on 100 g of the instant rice cake dough that has been placed on the sieve.

The instant rice cake of step (c) may be seolgitteok.

The instant rice cake cooking composition of the present invention has the effect of producing instant rice cakes of equal or superior quality to traditional rice cakes cooked according to traditional recipes in terms of taste, aroma, texture, and appearance while being easily cooked and consumed immediately. have.

1 is a photograph of seolgitteok prepared using an instant rice cake composition with different types of sugar according to Table 1 of Examples.
2 is a photograph of seolgitteok prepared by using the instant rice cake composition in which the type of hydrophilic colloid is different according to Table 2 of Examples.
Figure 3 is a photograph of seolgitteok prepared using the instant rice cake composition with different enzyme types according to Table 3 of Examples.
4 is a photograph of seolgitteok prepared by using an instant rice cake composition with a different composition of the auxiliary material complex according to Table 4 of the Example.

Since the present invention can apply various transformations and can have various embodiments, specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to a specific embodiment, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

Hereinafter, the composition for preparing instant rice cakes of the present invention will be described.

The composition for preparing instant rice cakes of the present invention is based on 100 parts by weight of rice flour, 1 to 2 parts by weight of salt; Sugar 10 to 20 parts by weight; 1 to 2 parts by weight of hydrophilic colloid; and 0.01 to 0.1 parts by weight of a lipolytic enzyme agent.

Preferably, the composition for preparing instant rice cakes may further include 15 to 25 parts by weight of one or more saccharides selected from maltose, lactose, trehalose, sorbitol, and mannitol, based on 100 parts by weight of the rice flour. .

Preferably, the saccharide may be at least one selected from maltose and trehalose, and more preferably, the saccharide may be trehalose.

The rice flour may be at least one selected from non-glutinous rice flour and glutinous rice flour.

The hydrophilic colloid is guar gum, carrageenan, agarose, agar, cellulose, dextran, gelatin, xanthan, alginate, agar, pectin, starch, locust bean gum, gum arabic, carboxymethyl cellulose, gellan gum, hydroxypropylmethyl It is preferably at least one selected from cellulose, sodium alginate, pectin, and xanthan gum, more preferably at least one selected from guar gum, carrageenan, and carboxymethyl cellulose, and even more preferably carboxymethyl cellulose. have.

The lipolytic enzyme agent may include a lipase-producing strain.

The lipase producing strain is Candida rugosa (Candida rugosa), Candida Antarctica (Candida Antarctica), Candida lipolytica (Candida lipolytica), Candida cylindracea (Candida cylindracea), Candida utilis (Candida utilis) , Aspergillus niger (Aspergillus niger), Aspergillus oryzae (Aspergillus oryzae), Rhizopus Arrhizus (Rhizopus arrhizus), and Rhizopus oryzae It is preferable that at least one selected from the group consisting of, More preferably, it may be Candida rugosa.

The composition for instant rice cake production is preferably for instant production of seolgitteok, but is not limited to the scope of the present invention, and various types of rice cakes are prepared according to the type of rice flour, the use of additional auxiliary materials, the mixing ratio of water, and the method of dough production. can be manufactured.

Hereinafter, a method for preparing instant rice cakes of the present invention will be described.

The instant rice cake production method of the present invention is based on 100 parts by weight of rice flour, 1 to 2 parts by weight of salt; Sugar 10 to 20 parts by weight; 1 to 2 parts by weight of hydrophilic colloid; And 0.01 to 0.1 parts by weight of a lipid-degrading enzyme; a composition for preparing instant rice cakes including a composition may be used as a material.

Preferably, the composition for preparing instant rice cakes may further include 15 to 25 parts by weight of one or more saccharides selected from maltose, lactose, trehalose, sorbitol, and mannitol, based on 100 parts by weight of the rice flour. .

Preferably, the saccharide may be at least one selected from maltose and trehalose, and more preferably, the saccharide may be trehalose.

Since the composition for preparing instant rice cakes is the same as described above, the detailed contents will be referred to above.

Specifically, the instant rice cake manufacturing method of the present invention follows the following sequence.

First, water is added to the composition for preparing instant rice cake and mixed to prepare an instant rice cake dough (step a)

Next, 40 to 60 parts by weight of the water may be mixed with respect to 100 parts by weight of the rice flour to prepare an instant rice cake dough.

After this step, it is preferable to further perform the step of aging the instant rice cake dough for 10 to 60 minutes, and more preferably, it is preferable to further perform the step of aging for 20 to 40 minutes.

Thereafter, the instant rice cake dough is sieved through a sieve (step b).

By lowering the dough through a sieve, it is possible to make the dough particles even and make the texture of the finally manufactured rice cake smooth and uniform. Next, the instant rice cake batter is steamed through a sieve to prepare instant rice cake (step c).

The steaming is preferably performed for 1 minute 30 seconds to 2 minutes 30 seconds based on 100 g of the instant rice cake dough that has been sieved.

The instant rice cake prepared in this way is suitable for application in the process of manufacturing seolgitteok.

[Example]

Example : instant rice cake composition preparation

As described in Tables 1 to 4 below, domestic non-glutinous rice flour is mixed with salt, main ingredients including sugar, sugar other than sugar, hydrophilic colloids, and sub-materials including enzymes, and 50% of water compared to rice flour is dissolved, and then rice flour The mixture was mixed by hand and aged for 30 minutes. After the aged rice flour was sieved, 100 g of the sieved material was placed in a container for instant rice cakes and steamed for 2 minutes. The prepared seolgitteok was allowed to cool at room temperature for 30 minutes and then used in the experiment.

Table 1 below shows the mixing ratio of the instant rice cake composition according to the type of added sugar other than sugar, Table 2 shows the mixing ratio of the instant rice cake composition by type of hydrophilic colloid, Table 3 shows the mixing ratio of the instant rice cake composition by enzyme, and Table 4 shows the sugar, hydrophilic colloid and It shows the mixing ratio of the instant rice cake composition according to the component of the sub-material complex including two or more selected from enzymes. The compounding ratio unit shown here is g.

sample name main ingredient Sub material (sugar) rice flour Salt Sugar maltose Trehalose Control 84 One 15 - - MT 84 One - 15 - THL 84 One - - 15

sample name main ingredient Sub-material (hydrophilic colloid) rice flour Salt Sugar Guar Gum carrageenan CMC Control 89 One 10 - - - GA 88 One 10 One - - US 88 One 10 - One - CM 88 One 10 - - One

sample name main ingredient Subsidiary (enzyme) rice flour Salt Sugar Spezyme LT 300 Proteases Lipmod 34MDP Control 89 One 10 - - - CE 87.9 One 10 0.1 - - PE 87.5 One 10 - 0.5 - LIE 87.99 One 10 - - 0.01

sample name main ingredient Sub-material composite rice flour Salt Sugar Trehalose CMC Lipmod 34MDP Control 89 One 10 - - - TC 73 One 10 15 One - CL 87.99 One 10 - One 0.01 T.L. 73.99 One 10 15 - 0.01 TCL 72.99 One 10 15 One 0.01

[Experimental example]

Experimental example 1: According to the sugar type of the subsidiary material instant rice cake quality characteristics

Seolgitteok was prepared using the instant rice cake composition having the mixing ratio of Table 1 of Examples, and the following quality characteristics were analyzed, and FIG. 1 shows a picture of the instant rice cake.

(1) Determination of water content and chromaticity

Table 5 shows the measurement results of the moisture content of seolgitteok added with different types of sugar. According to this, the moisture content appeared in the order of MT (40.46%) > THL (39.97%) > CON (39.67%). As a result of chromaticity measurement, MT and THL showed higher L value and b value of yellowness compared to CON.

sample moisture content
(%) color value L a b CON 39.67±0.161)b2) 76.57±1.41b -1.09±0.07a 5.67±0.26b MT 40.46±0.28a 79.31±2.24a -1.26±0.10b 6.43±0.06a THL 39.97±0.34ab 80.79±0.93a -1.18±0.08ab 6.19±0.08a

(2) volume measurement

Table 6 shows the results of measuring the volume of seolgitteok added with different types of sugar. The volume ranged from 135.29 to 140.50 mL, and no significant difference between samples was observed. The weight of CON was higher than that of the samples in which sugar was added differently, but the specific volume showed a low value of 1.00 mL/g of CON. The height of seolgitteok was 77.80~79.15 mm, indicating no significant difference between the samples.

sample Volume
(mL) Weight
(g) Specific volume
(mL/g) Height
(mm) CON 135.29±6.28a 135.50±2.12a 1.00±0.03b 78.55±0.21a MT 139.03±0.17a 127.00±0.00b 1.10±0.00a 77.80±0.57a THL 140.50±1.94a 123.50±2.12b 1.14±0.00a 79.15±0.49a

(3) Measurement of texture

Table 7 shows the texture measurement results of seolgitteok prepared with different types of sugar. Hardness showed a significant difference in the order of CON > THL > MT, and for adhesiveness, THL showed the highest value at -415.97 g.sec. Springiness was 0.66 for all samples, indicating no difference depending on the type of sugar. For cohesiveness, MT showed the highest value at 0.58, and CON and THL did not show a significant difference. As for gumminess, THL showed the lowest value at 1233.34, and CON and MT were 1416.69 and 1403.66, respectively, indicating no difference between samples. For chewiness, THL showed the lowest value, and CON and MT showed no significant difference.

sample Hardness (g) Tackiness (g.sec) resilience cohesive swordsmanship Chewability CON 2485.01±165.80a -573.27±107.67b 0.66±0.05a 0.56±0.01b 1416.69±72.37a 903.12±93.89a MT 2412.23±157.78a -531.42±32.24b 0.68±0.03a 0.58±0.01a 1403.66±75.68a 959.93±56.21a THL 2190.85±90.52b -415.97±17.68a 0.66±0.02a 0.55±0.01b 1233.34±122.45b 808.35±61.92b

(4) Sensory evaluation

Table 8 shows the results of sensory evaluation of seolgitteok prepared with different types of sugar. As for the appearance of seolgitteok, THL scored the highest score of 7.25. The preference for flavor was 6.25~7.00, indicating a high score, but there was no significant difference according to the type of sugar. In taste, THL did not show a significant difference from CON, and in texture, THL received a high score of 7.50, but there was no statistically significant difference between CON and MT samples. As for overall preference, THL had the highest score of 7.50, and CON and MT did not show a significant difference. In CON, sucrose was added, and it was confirmed that adding trehalose instead of sucrose could get a good evaluation from the sensual aspect of seolgitteok.

sample Exterior incense flavor sense of organization overall symbolism CON 6.00±0.82 ^b 6.75±0.50 ^a 6.75±0.50 ^a 6.75±1.26 ^a 6.25±0.96 ^b MT 6.50±0.58 ^ab 6.25±0.96 ^a 6.00±0.00 ^b 6.25±0.50 ^a 5.75±0.50 ^b THL 7.25±0.50 ^a 7.00±0.00 ^a 7.00±0.00 ^a 7.50±0.58 ^a 7.50±0.58 ^a

Experimental example 2: According to hydrophilic colloid application instant rice cake quality characteristics

Seolgitteok was prepared using the instant rice cake composition having the mixing ratio shown in Table 2 of the Example, and the following quality characteristics were analyzed, and FIG. 2 shows a picture of the instant rice cake according to the instant rice cake composition.

(1) Moisture content and chromaticity measurement

Table 9 shows the results of measuring the moisture content and chromaticity of seolgitteok prepared by adding hydrophilic colloid. The moisture content of seolgitteok was in the range of 39.31~41.03%, and CON showed the lowest moisture content, and hydrophilic colloid-added groups did not show a significant difference between the samples. As a result of chromaticity measurement, the L value representing the brightness ranged from 84.88 to 86.56, and there was no significant difference between the samples. The a value indicating redness was negative for all samples, and CON showed the largest value at -0.91, but the hydrophilic colloid-added groups did not show a significant difference between the samples. The b value indicating yellowness was in the range of 6.82 to 7.09, and there was no significant difference between the samples as in the result of the L value.

sample moisture content
(%) color value L a b CON ^{1 )} 39.31±0.11 ^{2) b3 )} 85.42±1.32 ^a -0.91±0.09 ^a 6.82±0.16 ^a GG 41.03±0.63 ^a 86.56±1.48 ^a -1.07±0.02 ^b 6.90±0.24 ^a CG 40.54±0.31 ^a 85.65±1.94 ^a -1.04±0.08 ^b 6.94±0.25 ^a CMC 40.36±0.23 ^a 84.88±0.52 ^a -1.12±0.05 ^b 7.09±0.06 ^a

(2) volume measurement

Table 10 shows the volume of seolgitteok prepared using hydrophilic colloid. The volume ranged from 118.15 to 121.86 mL, showing similar values without any clear difference between the samples. The results of the mass, specific volume, and height of seolgitteok showed a similar tendency to the volume, and no significant difference was observed depending on the presence or absence of the hydrophilic colloid and the type.

sample volume
(mL) mass
(g) costly
(mL/g) Height
(mm) CON ^{1 )} 118.15±2.12 ^{2) a3 )} 133.00±8.49 ^a 0.89±0.04 ^a 74.95±1.06 ^a GG 121.86±3.16 ^a 133.00±1.41 ^a 0.92±0.03 ^a 75.85±0.49 ^a CG 118.49±2.71 ^a 131.50±6.36 ^a 0.90±0.02 ^a 77.05±2.19 ^a CMC 120.28±0.82 ^a 136.50±14.85 ^a 0.89±0.10 ^a 75.00±0.14 ^a

(3) Measurement of texture

Table 11 shows the texture measurement results of seolgitteok to which three types of hydrophilic colloids are applied. As for hardness, CMC showed the highest value at 4403.63 g, and the samples excluding it were 3218.90 to 3493.99 g, indicating no significant difference between the samples. The adhesion showed the lowest negative value with CMC of -837.72 g.sec. For elasticity, CMC showed the highest value with 0.61, and CG showed the lowest value with 0.42. Cohesiveness was found in the range of 0.38 to 0.49, with significant differences in the order of CMC > CON > GG > CG. For Gum, CMC showed the highest value of 2173.20, and GG and CG showed the lowest value. As for chewiness, CG showed the lowest value at 516.07, but CMC showed the highest value at 1363.74.

sample Hardness (g) Tackiness (g.sec) resilience cohesive swordsmanship Chewability CON1) 3493.99±443.122)b3) -609.60±130.07a 0.52±0.03b 0.46±0.02b 1625.23±281.74b 852.11±224.66b GG 3198.88±140.02b -459.26±78.44a 0.49±0.02b 0.43±0.02c 1369.64±82.89c 678.64±76.69bc CG 3218.90±216.28b -484.84±112.69a 0.42±0.04c 0.38±0.01d 1217.32±90.50c 516.07±63.00c CMC 4403.63±381.88a -837.72±178.69b 0.61±0.02a 0.49±0.01a 2173.20±224.07a 1363.74±197.35a

(4) sensory evaluation

Table 12 shows the results of sensory evaluation of seolgitteok prepared using hydrophilic colloids. As for the appearance preference of Seolgitteok, CMC got the highest score of 7.50 and CG got the average score of 5.50. CON and GG scored 6.00 or higher, indicating that the palatability of the appearance was good. The flavor preference was shown in the following order: CMC (7.17 points) > CON (6.50 points) > GG (5.83 points) > CG (5.00 points). is presumed to be For taste preference, CMC received the highest score of 7.67, and GG and CG received significantly lower scores than CON. As for the texture preference of Seolgitteok, CMC obtained the highest score of 7.50, CON and GG scored in the 6.00 range, but CG showed the lowest score of 5.00 among the samples. As for overall preference, CMC showed the highest level of preference with 7.50 points, and CON and GG showed no statistically significant difference with a score of 6.00 points. On the other hand, CG obtained average or below average scores in aroma, taste, texture, and overall preference due to its unique aroma and taste. In the case of applying hydrophilic colloid to seolgitteok, it is judged that using CMC shows good taste in terms of sensory.

sample Exterior incense flavor sense of organization overall symbolism CON ^{1 )} 6.67±0.52 ^{2) b3 )} 6.50±0.55 ^b 6.50±0.55 ^b 6.67±0.52 ^ab 6.67±0.52 ^b GG 6.33±0.52 ^b 5.83±0.41 ^c 5.83±0.98 ^b 6.17±0.75 ^b 6.00±0.89 ^b CG 5.50±0.55 ^c 5.00±0.00 ^d 4.50±0.55 ^c 5.00±0.89 ^c 4.67±0.52 ^c CMC 7.50±0.55 ^a 7.17±0.41 ^a 7.67±0.52 ^a 7.50±0.55 ^a 7.50±0.55 ^a

Experimental example 3: by enzyme instant rice cake quality characteristics

Seolgitteok was prepared using the instant rice cake composition having the mixing ratio shown in Table 3 of Examples, and the quality characteristics below were analyzed, and FIG. 3 shows a picture of the instant rice cake according to the instant rice cake composition.

(1) Moisture content and chromaticity measurement

Table 13 shows the results of measuring the moisture content and color of seolgitteok to which an enzyme, that is, a lipolytic enzyme is added.

The moisture content of seolgitteok was 39.31% for CON and 39.34% for LIE, showing similar values. As a result of chromaticity measurement, CON and LIE showed similar values for all L, a, and b values. As shown in Figure 3 above, it was confirmed that CON and LIE were similar when compared visually.

sample moisture content
(%) color value L a b CON ^{1 )} 39.31±0.11 ²⁾ 85.42±1.32 -0.91±0.09 6.82±0.16 LIE 39.34±0.49 85.64±0.97 -1.00±0.09 7.06±0.26

(2) volume measurement

Table 14 shows the results of measuring the volume of seolgitteok prepared by adding an enzyme. As a result, the samples CON and LIE did not show a significant difference between the samples in volume, specific volume, and height, and showed similar values. Only in height, CON and LIE showed a slight difference at 133.00 g and 127.50 g.

sample volume
(mL) mass
(g) costly
(mL/g) Height
(mm) CON ^{1 )} 118.15±2.12 ²⁾ 133.00±8.49 0.89±0.04 74.95±1.06 LIE 110.67±3.33 127.50±13.44 0.87±0.12 75.60±0.99

(3) Measurement of texture

Table 15 shows the texture measurement results of seolgitteok prepared by adding an enzyme. LIE with lipolytic enzyme added showed similar values to CON in terms of hardness, adhesion, elasticity, cohesiveness, gumminess, and chewiness.

sample Hardness (g) Tackiness (g.sec) resilience cohesive swordsmanship Chewability CON1) 3531.37±356.382) -610.30±104.83 0.51±0.01 0.46±0.01 1629.85±245.25 827.44±195.08 LIE 3995.43±197.09 -740.15±117.10 0.51±0.04 0.45±0.01 1809.63±44.66 867.46±70.88

(4) sensory evaluation

Table 16 shows the sensory evaluation results of seolgitteok prepared by adding an enzyme (lipolytic enzyme). Compared to CON, LIE received a score of 6.00 or higher in the evaluation of appearance, aroma, taste, and texture, and overall quality was 6.50. The score was higher than that of CON (5.83 points). By adding a lipolytic enzyme to make seolgitteok, it was judged that good taste can be obtained in terms of sensory while having a mechanical texture similar to that of CON.

sample Exterior incense flavor sense of organization overall symbolism CON ^{1 )} 6.00±0.63 ²⁾ 5.67±0.52 5.83±0.98 6.00±0.63 5.83±0.75 LIE 6.50±0.55 6.33±0.52 6.50±0.55 6.50±0.55 6.50±0.55

Experimental example 4: According to the component of the sub-material composite instant rice cake quality characteristics

Seolgitteok was prepared using the instant rice cake composition having the mixing ratio shown in Table 4 of Example, and the quality characteristics below were analyzed, and FIG. 4 shows a picture of the instant rice cake according to the instant rice cake composition.

(1) Moisture content and chromaticity measurement

Table 17 shows the results of measuring the moisture content and chromaticity of seolgitteok using the sub-material composite. The moisture content was in the range of 37.97~41.49%, CL showed the highest moisture content at 41.49%, and TC, TL and TCL showed lower moisture content than CON. As a result of the chromaticity measurement, the L value representing the brightness was in the range of 85.42 to 87.35, and there was no significant difference between the seolgitteok samples using the sub-material composite. As for the a value indicating redness, CON showed the smallest (-) value and TC and TL showed the largest (-) value. As for the b value indicating yellowness, CON showed the largest value at 6.82 and CL showed the lowest value at 6.35. TC, TL, and TCL showed no significant difference between samples.

sample moisture content
(%) color value L a b CON ^{1 )} 39.31±0.11 ^{2) b3 )} 85.42±1.32 ^a -0.91±0.09 ^a 6.82±0.16 ^a TC 37.97±0.37 ^c 87.35±0.92 ^a -1.04±0.02 ^b 6.63±0.17 ^ab CL 41.49±0.37 ^a 85.84±2.61 ^a -0.98±0.07 ^ab 6.35±0.27 ^b T.L. 38.13±1.13 ^c 86.89±0.53 ^a -1.03±0.07 ^b 6.65±0.16 ^ab TCL 38.03±0.43 ^c 86.61±0.89 ^a -0.99±0.04 ^ab 6.59±0.22 ^ab

(2) volume measurement

Table 18 shows the results of measuring the volume of seolgitteok using the sub-material composite. As for the volume, CL showed the largest value at 127.33 mL, and samples other than this showed no significant difference. The mass, specific volume, and height did not show any significant difference between the seolgitteok samples using CON and the sub-material composite.

sample volume
(mL) mass
(g) costly
(mL/g) Height
(mm) CON ^{1 )} 118.15±2.12 ^{2) b3 )} 133.00±8.49 ^a 0.89±0.04 ^a 74.95±1.06 ^a TC 121.69±2.95 ^b 131.50±4.95 ^a 0.93±0.01 ^a 75.70±1.27 ^a CL 127.33±1.82 ^a 137.00±2.83 ^a 0.93±0.01 ^a 76.80±0.71 ^a T.L. 118.76±1.22 ^b 128.50±7.78 ^a 0.93±0.05 ^a 75.50±0.00 ^a TCL 119.57±1.48 ^b 133.50±7.78 ^a 0.90±0.04 ^a 76.20±1.13 ^a

(3) Measurement of texture

Table 19 shows the results of measuring the texture of seolgitteok using the sub-material composite, and in terms of hardness, TC and TCL showed the highest values at 4018.12g and 4012.14g, respectively, but CON, CL, and TL showed low values. There was no significant difference. There was no significant difference in adhesiveness according to the sub-material composite. Regarding elasticity, CL and TCL showed the highest values of 0.63 and 0.61, respectively. Cohesiveness was highest in TCL of 0.48 and lowest in CON of 0.43. For Gumseong, CON showed the lowest value at 1304.84. As for chewiness, TCL showed the highest value at 1159.28, but CON showed the lowest value at 703.33.

sample Hardness (g) Tackiness (g.sec) resilience cohesive swordsmanship Chewability CON ^{1 )} 3091.96±110.26 ^{2) c3 )} -363.86±61.82 ^a 0.54±0.01 ^b 0.43±0.01 ^c 1304.84±69.21 ^c 703.33±51.81 ^d TC 4018.12±133.66 ^a -454.43±64.49 ^a 0.56±0.03 ^b 0.46±0.01 ^b 1856.55±71.57 ^a 1055.87±74.41 ^ab CL 3269.87±309.04 ^b -522.73±183.71 ^a 0.63±0.04 ^a 0.47±0.03 ^ab 1548.06±253.12 ^b 978.20±216.13 ^bc T.L. 3416.47±39.11 ^b -489.26±46.36 ^a 0.56±0.02 ^b 0.46±0.00 ^ab 1552.75±36.37 ^b 868.26±49.29 ^cd TCL 4012.14±219.50 ^a -470.76±77.05 ^a 0.61±0.01 ^a 0.48±0.01 ^a 1950.91±147.99 ^a 1159.28±80.58 ^a

(4) sensory evaluation

Table 20 shows the results of sensory evaluation of seolgitteok using the auxiliary material complex. As for the preference for the appearance of seolgitteok, all samples received a score of 6.00 and CL received the highest score of 6.75, but there was no statistically significant difference with other samples. The preference for fragrance was similar to that of appearance, and there was no significant difference between the samples. In terms of taste preference, CL had the highest score of 6.75, and TL and TCL had the lowest score of 5.25. As for the preference for texture, CL obtained the highest score of 7.00, and CON, TC, and TL did not show a significant difference between samples, and TCL was evaluated with the lowest score of 4.50. As for the overall preference, CL had the highest score of 6.75, and TC, TL, and TCL showed significantly lower preference than CON. It is judged that the use of a composition in which hydrophilic colloidal CMC and lipolytic enzyme Lipomod 34MDP are mixed in the preparation of seolgitteok using an auxiliary material complex is considered to be excellent in the sensual aspect of seolgitteok.

sample Exterior incense flavor sense of organization overall symbolism CON ^{1 )} 6.75±1.26 ^{2) a3 )} 6.50±0.58 ^a 6.00±0.82 ^ab 6.25±0.96 ^ab 6.00±0.82 ^ab TC 6.00±1.83 ^a 6.25±1.50 ^a 5.75±0.50 ^ab 6.00±2.16 ^ab 5.75±1.50 ^abc CL 6.75±0.96 ^a 6.50±0.58 ^a 6.75±0.96 ^a 7.00±1.15 ^a 6.75±0.96 ^a T.L. 6.00±1.41 ^a 6.00±1.41 ^a 5.25±0.96 ^b 5.00±0.82 ^ab 5.00±0.82 ^bc TCL 6.25±0.96 ^a 5.75±0.96 ^a 5.25±0.50 ^b 4.50±0.58 ^b 4.25±0.50 ^c

In the above, although embodiments of the present invention have been described, those of ordinary skill in the art can add, change, delete or add components within the scope that does not depart from the spirit of the present invention described in the claims. It will be said that various modifications and changes of the present invention can be made by, and this is also included within the scope of the present invention.

Claims (18)

With respect to 100 parts by weight of rice flour,
1 to 2 parts by weight of salt;
Sugar 10 to 20 parts by weight;
1 to 2 parts by weight of hydrophilic colloid; and
Including; 0.01 to 0.1 parts by weight of a lipolytic enzyme agent;
The hydrophilic colloid is carboxymethyl cellulose,
The lipolytic enzyme agent includes a lipase-producing strain,
The composition for producing instant rice cakes for seolgitteok, characterized in that the lipase-producing strain is Candida rugosa. According to claim 1,
The composition for preparing instant rice cakes further comprises 15 to 25 parts by weight of one or more saccharides selected from maltose, lactose, trehalose, sorbitol, and mannitol, based on 100 parts by weight of the rice flour. composition for manufacture. 3. The method of claim 2,
The saccharide is a composition for making instant rice cake, characterized in that at least one selected from maltose and trehalose. 4. The method of claim 3,
The composition for preparing instant rice cake, characterized in that the saccharide is trehalose. According to claim 1,
The rice flour is a composition for making instant rice cakes, characterized in that at least one selected from non-glutinous rice flour and non-glutinous rice flour. delete delete delete delete delete According to claim 1,
The composition for instant rice cake production is a composition for instant rice cake production, characterized in that it is for instant production of seolgitteok. Based on 100 parts by weight of rice flour, 1 to 2 parts by weight of salt; Sugar 10 to 20 parts by weight; 1 to 2 parts by weight of hydrophilic colloid; and 0.01 to 0.1 parts by weight of a lipolytic enzyme agent;
The hydrophilic colloid is carboxymethyl cellulose,
The lipid-degrading enzyme is a method for producing instant rice cakes using a composition for preparing instant rice cakes for seolgitteok, characterized in that it contains a lipase-producing strain. 13. The method of claim 12,
The composition for preparing instant rice cakes further comprises 15 to 25 parts by weight of one or more saccharides selected from maltose, lactose, trehalose, sorbitol, and mannitol, based on 100 parts by weight of the rice flour. A method for producing instant rice cakes using a composition for production as a material. 14. The method of claim 12 or 13,
The method for preparing the instant rice cake is,
(a) preparing a mixture by adding water to the composition for preparing instant rice cakes and mixing;
(b) lowering the mixture through a sieve; and
(c) manufacturing a seolgitteok by steaming the mixture taken down through a sieve; 15. The method of claim 14,
In step (a), 40 to 60 parts by weight of the water are mixed with respect to 100 parts by weight of the rice flour to prepare a mixture. 15. The method of claim 14,
After step (a), the method for producing instant rice cake, characterized in that further performing the step of aging the mixture for 10 to 60 minutes. 15. The method of claim 14,
The steaming of step (c) is a method for producing instant rice cake, characterized in that it is performed for 1 minute 30 seconds to 2 minutes 30 seconds based on 100 g of the mixture dropped through the sieve. delete

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