KR102340487B1 - Rice-cake using fig and its method - Google Patents

Abstract

The present invention relates to rice fig and garlic rice cake soup and a method for manufacturing the same, and more particularly, to rice fig and garlic rice cake soup containing rich taste and nutrients of figs and garlic, and easily cooked so that it can be easily eaten with a soft texture, and a method for producing the same it's about
The present invention comprises the steps of primary aging figs and garlic; Secondary aging by mixing the onion powder with the aged figs and garlic; drying figs and garlic aged with the onion powder; making fig garlic powder by first grinding the dried figs and garlic, respectively, and mixing the pulverized fig powder and garlic powder; making rice flour; Mixing the rice flour and the fig and garlic powder, and secondary grinding to make a rice powder mixture; kneading the rice mixture and putting it in a steamer to steam; The step of mortaring the steamed dough: making garaetteok by putting the mortared dough into a rice cake machine; It consists of a step of aging the rice cakes at a low temperature, thawing them, and then cutting and packaging them with rice cake soup slicers.

Description

Rice cake for rice cake soup using figs and garlic as main ingredients and a manufacturing method therefor {RICE-CAKE USING FIG AND ITS METHOD}

The present invention relates to a rice cake for rice cake soup containing figs and garlic as main ingredients and a method for manufacturing the same, and more particularly, figs and garlic containing the rich taste and nutrients of figs and garlic, and easily cooked so that they can be easily eaten with a soft texture It relates to a rice cake for rice cake soup using

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Recently, along with the promotion of rice consumption, the nutritional properties of rice have become widely known, and various food products such as rice cake soup are being developed with the theme of rice.

The rice cakes used in rice cake soup are boiled rice cakes made of thin slices of rice cake soup and eaten. These rice cakes are made from rice and harden easily at room temperature, so it has the disadvantage of having to boil it for a long time until the texture is soft and good to chew in hot soup. .

Accordingly, various methods are being developed to make tteokkkuk easy to eat in a shorter time.

In Reference 1, the rice is heated in a pot heated to 100~160℃ until the flesh reaches a temperature of 80~120℃ to relax the cell tissue of the rice, and then wash with water, soak in water, pulverize, steam, mold, Tteokguk-tteok is disclosed, which can be eaten simply by pouring hot soup by manufacturing tteok-guk-tteok according to the drying and cutting process.

In Reference 2, rice powder, starch, refined salt, edible oil, etc. are mixed and the water content of the mixture is mixed to 20 to 40% by extrusion molding to manufacture a rice cake, cut into 1.5 to 3 mm thin slices, and dried immediately. Instant dried rice cakes that can be eaten in the kitchen are disclosed.

In Reference 3, raw rice is heated for 5 to 20 minutes with heat of 70 to 100 ° C, and the heated rice is immersed in water at room temperature for 30 to 40 minutes, then drained and powdered, and then the pulverized rice flour is steamed. Disclosed is a rice cake soup that is manufactured by extrusion molding and has a chewy texture that can be easily cooked and eaten.

In Reference 4, the pulverized rice is mixed with sorbitol, emulsifier, salt, potato starch, and starch acetate, and then pulverized for the second time, the moisture is corrected to 35-37%, and then steamed to form rice cakes, freeze-dried, and then blown with hot air. Disclosed is a dry rice cake for instant that is dried and restored in hot water with good restoration properties and good chewing properties.

In Reference 5, rice and sub-materials are mixed, pulverized, steamed, and steamed to extrude rice cake, then gently frozen, thawed in room temperature water, cooled, hardened, and cut. have.

Reference 6 discloses instant rice cake soup in which rice is washed, immersed, salted, pulverized, and boiled, then extruded, frozen gently and then thawed to allow instant restoration and does not burn at room temperature for a certain period of time.

In addition, references 7 and 8 and the like are disclosed instant rice cake soup and manufacturing methods.

The instant rice cake soup disclosed in References 1 to 8 provides the advantage of being able to easily boil and eat rice cake soup in a short time, and also provide the advantage of being able to eat it comfortably with a good texture. Abundant nutrients do not provide texture.

In particular, it provides functionality that does not harden easily by relying on steaming and gentle freezing of rice, but in this case, the tissue is decomposed by steaming and freezing of rice, and it is easily dried by water evaporation and cannot provide a chewy aesthetic. have.

Accordingly, in References 9 and 10, a mixed material of white rice and barley powder with a mixed powder of potato flour, corn flour, hemp flour, and barley powder, and white chestnut, soybean, pumpkin, carrot, There is disclosed a garaetteok manufacturing method in which a lotus root, sweet potato, thinly sliced, mixed and then cooked, and then mixed with pine nuts, seaweed, perilla, kelp, and the like to prepare a rice cake.

The rice cakes disclosed in References 9 and 10 are manufactured by providing corn flour and various auxiliary materials, but by mixing several auxiliary materials to contain many nutrients at once, the chewy aesthetics of rice cake cannot be provided, and the rice cake is due to processing of auxiliary materials, etc. There is a problem in taste due to the texture of the tissue being disintegrated and the texture is not dense.

On the other hand, figs are an alkaline health food with high protein content and high fiber content. They have high edible value due to their high calorie content. The milky white liquid from fruits and leaves contains a large amount of ficin, a proteolytic enzyme, so it is used as a meat tenderizer. It is also effective in promoting digestion, constipation, poisoning or poisoning of fish.

In addition, it has been highly valued in the Bible and Donguibogam as a folk medicine since ancient times, and it has been recorded as being good for strengthening blood pressure, health, nourishment, constipation, hepatitis, cancer, and restoring vitality to gynecological diseases. written as

As such, figs with excellent efficacy are not easily consumed unless they are harvested due to their short storage period. Not much is known about it due to insufficient research and development.

Onion, a vegetable belonging to the Liliaceae family, has many medicinal properties and has been widely used in cooking since ancient times due to its unique flavor and pungent taste as a spice. It has various physiological and functional properties such as anti-gout properties and heavy metal removal ability.

It is also known as a very good food for diet because it is low in calories but rich in protein and dietary fiber, but its use is not much due to its unique spicy taste.

(Reference 1) Republic of Korea Patent Publication No. 10-2002-0014168, 2002.02.25. (Reference 2) Republic of Korea Patent Publication No. 10-1996-0009880, 1996.04.20. (Reference 3) Republic of Korea Patent Publication No. 10-1997-0073372, 1997.12.10. (Reference 4) Republic of Korea Patent Publication No. 10-2000-0066135, 2000.11.15. (Reference 5) Republic of Korea Patent Publication No. 10-2001-0002749, 2001.01.15. (Reference 6) Republic of Korea Patent Publication No. 10-0492624, 2005. 05.23. (Reference 7) Republic of Korea Patent Publication No. 10-2010-003770, 2010.04.12, (Reference 8) Republic of Korea Patent Publication No. 10-2013-0128866, 2013.11.27. (Reference 9) Republic of Korea Patent Publication No. 10-1997-0073373, 1997.12.10. (Reference 10) Republic of Korea Patent Publication No. 10-1998-019365, 1998.06.05.

http://koreantk.com/ktkp2014/thesis/thesis-view.view?ctrlNo=SPGHB5-2003-v35n3-436&tempLang=ko Physicochemical properties of bread dough with onion powder added, Jongho Bae (2003)

An object of the present invention is to provide rice cakes for rice cake soup with a chewy and soft texture with excellent nutrients and flavor of figs and garlic by preparing rice cake soup based on rice, but undergoing a ripening process using onions.

In order to maximize the taste and nutrition of rice, rice cakes for rice cake soup are manufactured by inheriting the traditional manufacturing method of Garae-tteok, and together with figs and garlic, which have excellent taste and nutrients, it is possible to prepare rice cakes for rice cake soup. It is intended to provide the effect of consuming the nutrients of figs and garlic together by eating rice cake soup.

The present invention intends to make it possible to easily enjoy rice cake soup containing figs and garlic in rice cakes in parallel with the traditional method for making rice cakes, which has excellent texture as well as rich nutrients of figs and garlic.

The present invention for solving the above problems;

According to the invention described in [Claim 1] to [Claim 2]; in the production of rice cakes for rice cake soup containing figs and garlic as main ingredients, the first step of aging the figs and garlic in a low-temperature aging room at 3-5 ° C for 3 days ; Mixing each onion powder with the first-aged figs and garlic in a weight % ratio of 100:3 to 4, and secondarily aging for 4 days in an aging room at 3-5°C; drying the figs and garlic aged in the onion powder at 45-50° C. for 24 hours; The dried figs and garlic are first crushed into 80 to 100 mesh, respectively, and then mixed in a weight % of 70:30 to 90:10 to prepare fig and garlic powder; The rice flour pulverized to 20 mesh or less and the fig garlic powder are mixed in a ratio of 90-93 wt%: 7-10 wt%, kneaded and dried in a dryer at 30-40 ° C for 40 hours, and then pulverized to 120-140 mesh to prepare a rice mixture; After kneading and steaming the rice mixture, making a rice cake, cutting it to a thickness of 2.5 to 3.5 mm and packaging;

The present invention prepares rice cakes for rice cake soup based on rice, but undergoes an aging process using onions, and uses figs and garlic as main ingredients to provide sticky and soft texture rice cakes for rice cake soup with excellent nutrients and flavor. .

The present invention can provide a rice cake for rice cake soup that preserves the taste and nutrition of rice as it is by manufacturing rice cake for rice cake soup by inheriting the traditional manufacturing method of garae-tteok. effect that can be provided.

According to the present invention, figs, garlic, and onions supplement the taste and nutrients that may be lacking in rice by preparing rice cake soup with rice as the subject, and provide the effect of ingesting these comprehensive nutrients together with rice cake soup, and these figs and Nutrient-rich products of garlic can be widely supplied as a staple food or snack, contributing to the promotion of rice consumption, and many benefits and effects can be expected.

1 is a process diagram showing an embodiment of the present invention.
Figure 2 is a working example using a vibrator in the present invention.

The present invention is characterized by providing rice cakes for rice cake soup with nutrients and flavor of figs and garlic by making rice flour as the subject, and then aging figs and garlic with onion powder to shape and thinly slice them to prepare rice cake soup.

Washing figs and garlic and first ripening them.

Secondary aging by mixing the onion powder with the aged figs and garlic.

The figs and garlic aged with the onion powder are put in a dryer and dried at 45-50° C. for about 24 hours.

The dried figs and garlic are first crushed into 80-100 meshes, respectively, to prepare fig powder and garlic powder, and then to make fig garlic powder by mixing them.

Grinding rice (polished rice) to make rice flour.

Secondary grinding by mixing the pulverized rice flour and the fig garlic powder to prepare a rice mixture.

After drying the rice mixture powder, the third grinding step.

The step of kneading the third-pulverized rice mixture powder and putting it in a steamer for steaming.

After mortaring the steamed dough, putting it in a vibrator to apply vibration, and repeating mortar again:

making a rice cake by putting it in a rice cake machine; made by, etc.

Hereinafter, the present invention will be described in detail through specific examples.

1 shows a process diagram of the present invention.

[Example]

- The first stage of aging the figs and garlic after washing the figs and garlic.

Clean the figs and garlic and ripen for 3 days in a low-temperature aging room at 3~5℃. For figs, the stem is removed from the fig fruit, and garlic is used with the skin removed.

- Secondary ripening by mixing onion powder with firstly aged figs and garlic.

The washed and first-aged figs and garlic are mixed with each onion powder at a weight % ratio of 100:3 to 4, and then mixed, and then secondarily aged for 4 days in an aging room at 3 to 5°C.

When figs and garlic are aged with the onion powder, the tissue of figs and garlic is softened in the fermentation process and the degree of gelatinization is increased to increase affinity with rice, thereby increasing the texture of the dough and providing a soft texture. It also contains effective ingredients of (See Non-Patent Document 1)

The onion powder for the maturation of the figs and garlic is preferably not more than 4% by weight for each of the figs and garlic.

- Drying figs and garlic aged in onion powder.

The figs and garlic aged in the onion powder are put in a dryer at 45-50° C. and dried for 24 hours to a moisture content of 10% or less.

The moisture content (dryness) of the aged figs and garlic is sufficient to be suitable for pulverization, and it is not necessarily limited to the moisture content mentioned above.

-Making fig and garlic powder by first crushing and mixing dried figs and garlic.

The dried figs and garlic are first crushed into 80 to 100 mesh, respectively, and they are mixed to prepare fig and garlic powder.

The fig powder and garlic powder are mixed in a weight % of 70:30 to 90:10 to prepare fig garlic powder.

- Steps to make rice flour.

Wash the rice to remove moisture and dry it at 30~35℃ for 40 hours to less than 10% moisture content.

The dried rice is first crushed into 20 mesh or less in a grinder.

The rice may be prepared using non-glutinous rice or brown rice.

- Mixing rice flour and fig garlic powder to make rice powder.

The pulverized rice flour and the fig garlic powder are put into a mixer, mixed, and kneaded with water, dried in a dryer at 30-40° C. for about 40 hours, and then pulverized to make a rice mixture.

That is, the rice flour and fig garlic powder are mixed in a ratio of 90 to 93% by weight of rice flour: 7 to 10% by weight of fig and garlic powder.

Water is added to the mixture of rice flour and fig-garlic powder at 100: 30% by weight, kneaded, dried at 30-40° C. for 40 hours to a moisture content of 10% or less, and then secondarily pulverized with 120-140 mesh in a grinder. Make rice flour mixture.

As described above, figs and garlic are not collectively pulverized, but each individually first pulverized and then mixed with rice flour to be secondarily pulverized.

The reason for the two grinding operations is to ensure that figs and garlic, which have different components and tissues, are crushed to a uniform particle size without harming each other's tissues during the initial crushing process.

In addition, it is to induce each of the first crushed rice flour, fig powder, and garlic powder to be mixed more evenly and better during the second grinding process.

The drying operation for 40 hours before the secondary grinding is to increase the grinding efficiency by drying again to remove moisture, so that the grinding operation can be performed into fine powder.

Through the individual primary grinding process and secondary grinding process, as described above, grinding into fine powder, inducing even mixing with rice flour, and inducing gelatinization more actively in the kneading process after mixing, providing a soft texture do.

That is, through two rounds of dividing and grinding, the particle size is finer and the tissue is densified to provide a soft texture.

- Kneading and steaming the rice mixture;

The rice mixture powder is mixed with kneading water (water) in a weight % ratio of 100:30 to 40, kneaded, and steamed for about 15 minutes in a steamer.

The mixing ratio of the kneading water will be carried out at various mixing ratios according to various conditions such as seasons, climates, and temperatures.

In the steaming operation, the dough is put into a steamer of a steamer and steamed.

- Kneading the dough, the steamed dough, and applying vibration in a vibrator;

The steamed dough 10 is steamed for 1 minute, then put into a mortar and mortar for 5 minutes, then put in a vibrator 20 to apply constant vibration for 3 minutes and beat, then put back into the mortar and mortar for 5 minutes. Finish the dough.

Looking back at this; The dough 10 mortared for 5 minutes is put into the vibrator 20 as shown in FIG. 2 and vibrated for 2-3 minutes to knead the dough in the process of compaction, then put into the mortar and mortar again for 5 minutes to make it sticky It makes for a soft texture.

In the above, the strength of the mortar and the vibration magnitude (eg, amplification coefficient) of the vibrator 20 are optimally selected according to season, climate, temperature, and the like.

The operation of repeating the mortar after applying vibration to the mortar dough increases the stickiness and provides a soft texture by inducing excellent gelatinization by making the particles very close together with the grinding operation three times.

-Injecting into a rice cake machine to make garaetteok;

Put the dough from the mortar into a rice cake machine to make garae-tteok, put the prepared garae-tteok on a sieve, ferment it at -5°C for 24 hours, thaw it, and then cut it into 2.5-3.5 mm thick tteok-guk (slicing diagonally). to be packaged and shipped.

The pulverized water is mixed with water (50% by weight) and steamed in a steamer for about 15 minutes.

After steaming the steamed product for 1 minute, put it in a mortar and mortar for 5 minutes to increase the stickiness.

The product from the mortar is put into the syrup to make garaetteok.

The rice cake machine is a conventional rice cake forming machine used in a rice cake mill, and if the thickness is made too thin or too thick in the cutting operation, the texture is reduced, so it is cut to an appropriate thickness.

Rice cakes for rice cake soup manufactured through the above manufacturing process are provided as rice cake soup with excellent nutrients and flavor as well as rich and deep flavor and unique pharmacological effects such as antioxidant and anticancer effects of figs and garlic, as well as rice. It can be easily eaten as a healthy food or snack.

[Evaluation according to sensory test method (by panel test)]

[Texture (taste and aroma) and color] were evaluated through a blinding test targeting 50 panelists (10 men and women in their 20s and 60s each).

20's 30's 40's 50's 60's 9.0 9.0 9.4 9.6 9.6 6: Very bad texture and color.
7: Bad texture and color.
8: Normal texture and color.
9: Good texture and color.
10: Very good texture and color
* The evaluation score is the sum of scores by age divided by the number of people by age.

As a result of the test, it was found that the overall palatability of taste, aroma, and color was excellent as shown in the table above.

Various modifications and equivalent embodiments of the present invention are possible by those skilled in the art from the above-described embodiments, and such modifications and equivalent embodiments will also be included in the scope of the present invention.

In addition, the numerical limitations on time, water content, and pulverized particle size mentioned above are the optimal results obtained through several dozen repeated trials in the practice of the present invention, and the detailed reasons for numerical limitations according to experimental experiences for each process or Even if the description is related to trade secrets and there is no specific reference to numerical limitation, there is no problem in easily implementing (reproducing) the present invention by a person skilled in the art.

Unless defined differently from the dictionary meaning, the terms used in the present invention have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention belongs, and should not be interpreted in an ideal or excessively formal meaning. Can not be done.

The reference numerals used in the accompanying drawings to describe the embodiments of the present invention in detail are as follows.
10: dough
20: vibrator

Claims (6)

In the manufacture of rice cakes for rice cake soup using figs and garlic as main ingredients,
Primary aging of figs and garlic for 3 days in a low-temperature aging room at 3-5 ° C;
Mixing the onion powder to the first-aged figs and garlic in a weight % ratio of 100:3 to 4, respectively, and secondary aging for 4 days in an aging room at 3-5°C;
drying the figs and garlic aged in the onion powder at 45-50° C. for 24 hours;
The dried figs and garlic are first crushed into 80 to 100 mesh, respectively, and then mixed in a weight % of 70:30 to 90:10 to prepare fig and garlic powder;
The rice flour pulverized to 20 mesh or less and the fig garlic powder are mixed in a ratio of 90-93 wt%: 7-10 wt%, kneaded and dried in a dryer at 30-40 ° C for 40 hours, and then pulverized to 120-140 mesh to prepare a rice mixture;
After kneading and steaming the rice mixture, making a rice cake, cutting it to a thickness of 2.5 to 3.5 mm, and packaging it; A rice cake for Tteok-guk containing figs and garlic as main ingredients, characterized in that manufactured by the manufacturing method according to claim 1. delete delete delete delete

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