KR102398156B1 - A manufacturing method of kijeong rice cake - Google Patents

Abstract

The present invention relates to a method for manufacturing a rice cake that can be expressed in various colors using natural materials and at the same time, the texture and flavor of the rice cake can be further improved by naturally fermenting the dough using only makgeolli. pulverizing to make a powder for dough; Preparing unripe makgeolli with 70-80% fermentation; making a dough by mixing 500ml of the unripe makgeolli and 620~630ml of water with respect to 10Kg of the powder for dough; a first aging step of aging the dough at 40° C. for 6 hours; a first stirring step of mixing the yeast proliferated in the first aged dough to be uniformly distributed; a second aging step of aging the first stirred dough at 40° C. for 2 hours; a secondary stirring step of mixing the yeast proliferated in the secondary aged dough to be uniformly distributed; molding the second stirred dough into a mold to have an appropriate thickness; a third aging step of aging the molded dough at 45° C. for 45 to 60 minutes; and steaming the tertiary aged dough using a steamer.

Description

KIJEONG RICE CAKE {A MANUFACTURING METHOD OF KIJEONG RICE CAKE}

The present invention relates to a method for manufacturing kijeong tteok, and more particularly, kijeong tteok, which can express various colors using natural materials and at the same time improve the texture and flavor of kijeong tteok by using only makgeolli to naturally ferment the dough. It relates to a manufacturing method.

Kijeong-tteok is the only rice cake that undergoes fermentation in Korea. It cannot be manufactured unless the fermentation temperature is appropriate, so it is not made in winter. Gijeong-tteok is also called Jeungpyeon, Giji-tteok, Giju-tteok, Bunggeo-tteok, Sul-tteok, Jeungbyeong, etc. depending on the region. In general, Kijeong rice cakes are made by kneading rice flour with sugar, salt, makgeolli, yeast, etc. and fermenting it, and then steaming. Compared to other rice cakes, it has a softer texture and is easily digested, so people with gastrointestinal disorders or the elderly do not have trouble eating it.

Kijeong-tteok is a rice cake manufactured by fermentation, and since fermentation continues during the distribution period, the normal distribution period is about 3 days from the date of manufacture. are also available on the market.

Since these conventional conventional rice cakes are manufactured using rice flour as a main component, there is a problem that various nutrients cannot be provided, and there is also a problem that an artificial color must be added to express various colors. Recently, in order to improve this, a method of manufacturing Gijeongtteok by adding various ingredients to the dough has been tried. In this regard, in Korean Patent No. 10-1339786, 'Method for manufacturing ground rice cake using buckwheat or black rice' applied and registered by the present applicant, it is prepared by adding buckwheat or black rice powder to the rice cake to provide more diverse nutrients and at the same time A method for preparing rice cakes capable of expressing various colors was presented.

In the conventional general rice cake manufacturing process including the prior patent, the fermentation process of the dough must be accompanied. For this purpose, conventionally, commercially available makgeolli is used to ferment the dough or dry yeast is used to ferment the dough. .

In the case of fermenting the dough using only makgeolli, there is a problem in that quality control is difficult because unstable fermentation proceeds, such as the degree of fermentation varies depending on the state of makgeolli. In addition, since most of the makgeolli sold on the market are almost completely fermented, the number of active yeast contained in makgeolli is insufficient, and when it is used in kijeongtteok dough, there is a problem that sufficient fermentation is not performed, and the characteristic odor of makgeolli. There is also a problem in that consumer preference is lowered due to the strong

Because of these problems, most of the rice cakes currently on the market are prepared by forcibly fermenting the dough using dry yeast to manufacture the rice cakes. However, in the case of fermented rice cake made by fermenting the dough using only dry yeast, there is another problem in that the texture is lowered and the unique flavor of the rice cake is also reduced by half compared to the fermented rice cake using makgeolli.

Republic of Korea Patent Registration No. 10-1339786

The present invention is to improve the problems as described above, and in the method for manufacturing rice cake, various natural ingredients can be used to express various colors and contain various nutrients, and the dough can be prepared using only makgeolli, not dry yeast. It was taken as a solution to further improve the texture and flavor of Kijeong-tteok by natural fermentation.

In the present invention to solve the above problems, according to an embodiment of the present invention, the steps of making a powder for dough by pulverizing the rice flour soaked in water; Preparing unripe makgeolli with 70-80% fermentation; making a dough by mixing 500ml of the unripe makgeolli and 620~630ml of water with respect to 10Kg of the powder for dough; a first aging step of aging the dough at 40° C. for 6 hours; a first stirring step of mixing the yeast proliferated in the first aged dough to be uniformly distributed; a second aging step of aging the first stirred dough at 40° C. for 2 hours; a second stirring step of mixing the yeast proliferated in the second aged dough to be uniformly distributed; molding the second stirred dough into a mold to have an appropriate thickness; a third aging step of aging the molded dough at 45° C. for 45 minutes; and steaming the tertiary aged dough using a steamer.

According to another embodiment of the present invention, grinding the rice flour soaked in water to make a powder for dough; Preparing unripe makgeolli with 70-80% fermentation; making a dough by mixing 500 ml of the unripe makgeolli and 310 to 315 ml of water with respect to 10 kg of the powder for dough; a first aging step of aging the dough at 40° C. for 6 hours; a first stirring step of mixing the yeast proliferated in the first aged dough to be uniformly distributed; a second aging step of aging the first stirred dough at 40° C. for 2 hours; a second stirring step of mixing the yeast proliferated in the second aged dough to be uniformly distributed; Putting the anko into the second agitated dough using an anko injector and molding it into a predetermined size; a third aging step of aging the molded dough at 45° C. for 45 to 60 minutes; and steaming the tertiary aged dough using a steamer.

As described above, according to the method of manufacturing rice cake of the present invention, there is an effect of improving product differentiation and consumer preference by providing basic rice cake containing various colors and various nutrients using natural materials, and in particular, By using makgeolli incomplete fermentation, the sour taste of makgeolli is hardly produced within 2 days by delaying the fermentation, and the dough is naturally fermented to improve the texture and flavor of rice cakes.

1 is a process chart showing the process of manufacturing Gijeongtteok using makgeolli according to an embodiment of the present invention;
Figure 2 is a process chart showing the process of manufacturing the rice cake by including anko in the basic rice cake using makgeolli according to another embodiment of the present invention;

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, in the description of the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

1 is a process diagram for explaining a process of manufacturing jeongtteok using makgeolli according to an embodiment of the present invention, and FIG. It is a process diagram to explain.

The present invention not only produces kijeong rice cakes having various nutrients and colors by adding natural ingredients, but also slows fermentation by using immature makgeolli that has not been fully fermented so that the sour taste of makgeolli does not occur within 2 days. It is possible to reduce the peculiar odor of makgeolli within 3 days of the period, and has the characteristic of improving the texture and flavor of kijeongtteok by naturally fermenting the dough. In addition, by including anko in the rice cake using immature makgeolli, it contains more various nutrients and has a characteristic that the taste can be improved.

Example 1

Example 1 relates to a method for manufacturing a fixed rice cake of the present invention using makgeolli, and the process for manufacturing a fixed rice cake using makgeolli shown in FIG. 1 is a rice washing/soaking step (S110), a rice flour preparation step (S120), and rice flour. Sub-material mixing step (S130), immature makgeolli preparation step (S140), makgeolli and water mixing step (S150), first ripening step (S160), first stirring step (S170), second aging step (S180), 2 It includes a tea stirring step (S190), a molding step (S200), a tertiary aging step (S210) and a steaming step (S230).

In the rice washing/soaking step (S110), it is a step including washing the rice, soaking it in water, and then removing the water. Remove.

The rice flour preparation step (S120) is a step of grinding soaked rice, and the soaked rice from which water has been removed is pulverized using a grinder. In a preferred embodiment of the present invention, compared to rice flour used in the conventional rice flour manufacturing process, Grind only 98%. That is, it is pulverized to become coarser rice flour by 2-3% compared to the rice flour used for general rice flour production. In the rice flour preparation step (S120), appropriate amounts of salt and sugar may be added. In the present invention, xylitol or organic mineral raw sugar is added instead of sugar for the health of consumers.

Xylitol is a sweetener made from ingredients collected from trees such as birch and oak trees. Xylitol promotes insulin secretion, but it enters cells without intervening insulin action and does not affect blood sugar. It is also used as an energy source in place of glucose for diabetic patients, and organic mineral raw sugar is said to be beneficial to health compared to sugar that can cause cancer, obesity, and diabetes by concentrating sugar cane without undergoing chemical purification.

The auxiliary material mixing step (S130) is a step of mixing pulverized rice flour and other natural material powders capable of color expression to make a powder for dough. The mixing ratio of rice flour and natural material powder is preferably 85% by weight of rice flour and 15% by weight of natural material powder relative to the total weight of the powder.

The sweet pumpkin powder used in the sub-material mixing step (S130) is rich in vitamin A and beta-carotene, so it is effective in inhibiting aging and preventing adult diseases. Strawberry powder is rich in vitamin C and has excellent antioxidant properties, and the ellagic acid contained in strawberries helps to suppress cancer cells.

The immature makgeolli preparation step (S140) is a step of preparing makgeolli to be used for the dough powder in which rice flour and natural materials are mixed. do. In the case of makgeolli sold in the market, since it is distributed after a sufficient fermentation and aging process in the manufacturing plant, there is not a lot of actually activated yeast left in the makgeolli. Therefore, when such commercially available general makgeolli is used for the dough, it is difficult to make a normal rice cake because the dough does not sufficiently ferment, and the unique odor of makgeolli is strong, which can give consumers objection.

Therefore, in the present invention, makgeolli that is only 70 to 80% matured (hereinafter, referred to as 'immature makgeolli' for convenience of explanation) is prepared, not 100% matured general makgeolli. This immature makgeolli is suitable for fermenting rice cake dough because yeast growth has progressed only 70-80%, and the unique sour taste and odor of makgeolli are also weaker than that of matured makgeolli, so even when used in dough, there is a feeling of resistance to off-flavor. can be reduced

The makgeolli mixing step (S150) is a step of making the dough by adding and mixing unripe makgeolli and water together to the dough powder made in the auxiliary material mixing step (S130). At this time, the amount of unripe makgeolli added is preferably 500ml per 10kg of powder for dough, and the amount of water added is preferably 620~630ml.

The primary aging step (S160) is a step of aging the dough made through the makgeolli mixing step (S150), and proceeds at 40° C. for 6 hours so that the yeast in the unripe makgeolli is proliferated in the dough. After this primary aging step (S160), about 70% of yeast growth is achieved compared to the total yeast required for the dough.

The first stirring step (S170) is a step of mixing the dough in which the yeast growth of about 70% is made, so that the grown yeast is uniformly and evenly distributed in the dough, and the dough is stirred for about 5 minutes and mixed.

In the second aging step (S180), the dough that has undergone the first stirring step (S180) is aged again, which is performed at 40°C for 2 hours. Through this secondary aging step (S170), 100% of yeast growth of the dough is achieved, so that the aging is completed in a state suitable for the dough.

The second stirring step (S190) is a step of mixing the 100% aged dough well, and as in the first stirring step (S170), the dough is stirred and mixed so that the grown yeast is uniformly and evenly distributed in the dough.

The forming step (S200) is a process of pouring the ripened dough into a forming mold to achieve an appropriate thickness. In the next step, when the dough is steamed using steam, it is formed in consideration of the thickness of the finished rice cake.

The molded dough goes through a third aging step (S210) again, and is aged at 45° C. for 45 to 60 minutes so that the final fermentation of the dough is made. The dough, which has undergone the third aging step 210, is moved to a steamer and steamed at 100° C. for 42 minutes (S220), thereby completing the method for manufacturing rice cakes according to the present invention.

Example 2

Example 2 relates to a method for manufacturing a fixed rice cake including anko in a basic rice cake using makgeolli, and as shown in FIG. It is the same as the rice washing/soaking step (S110) to the immature makgeolli preparation step (S140), and a description thereof will be omitted.

The step of mixing makgeolli and water (S350) is a step of making a dough by adding immature makgeolli and water to the dough powder mixed with natural materials, and the amount of immature makgeolli added at this time is 500ml for 10 kg of dough powder. is preferably, and the amount of water to be added is preferably 310 to 315 ml. That is, compared to the embodiment shown in FIG. 1, the amount of water mixed in the dough is reduced by half, which is to facilitate molding in the process of putting anko in the dough and molding according to this embodiment.

The first aging step (S360) to the second aging step (S380) are also the same as the first aging step (S160) to the second aging step (S180) according to the embodiment of FIG. 1 , and a description thereof will be omitted.

When the yeast in the dough is grown by 100% through the secondary aging step (S380) and the aging is completed, the second stirring step (S390) is performed. Unlike in the secondary stirring step (S190) shown in FIG. 1, the dough mixing machine It is preferable to mix the dough using This is because the amount of water added in the water mixing step (S350) is small, so the fermented dough is in a tight state, and it is difficult for an operator to manually mix the dough.

When the secondary stirring step (S390) for the aged dough is completed, it goes to the step (S400) of preparing an anko to be put in the dough according to the present embodiment. In this embodiment, red beans and kidney beans are mixed as anko used at this time use it Red beans contain carbohydrates (68.4%) and protein (19.3%) as main components, and contain various minerals, vitamins, and saponins. Grains contain lysine and tryptophan, which are insufficient. . As a protein source instead of meat, kidney beans are effective for dieting because they have low calories, and are rich in essential amino acids such as lysine, leucine, tryptophan, and threonine, so they are a good food for growing children.

The red beans and kidney beans used in the step of preparing the anko (S400) are crushed and used in powder form, and the mixing ratio is preferably 70% red beans and 30% kidney beans. In addition, salt and sugar are added in an appropriate amount to improve taste. In this embodiment, xylitol or organic mineral raw sugar may be added instead of sugar for consumer health and product differentiation.

In the forming step (S410), the anko prepared in the step (S400) is put into the fermented rice cake dough to make a predetermined shape. Red beans and kidney beans are mixed inside the basic rice cake using a rice cake molding machine with an anko injection function. Anko is put in and molded into a predetermined size and shape.

After the forming step (S410) and the molding is completed with the anko inside the dough, the third aging step (S420) is performed again, and the final fermentation of the molded dough is aged at 45° C. for 45 to 60 minutes. make it happen And the third ripening is completed, the dough is moved to a steamer and steamed at 100° C. for 42 minutes (S430), thereby completing the manufacturing process of rice cake containing ancho according to another embodiment of the present invention.

In each of the embodiments of the present invention shown in FIGS. 1 and 2 , temperature changes of the dough may occur in the process of aging and mixing the dough, and in the process of moving the dough from the aging machine to the steam machine. At this time, the temperature change of the dough affects the quality of the finished rice cake. As the temperature change decreases, the size of the pores formed inside the basic rice cake becomes constant, and the outer surface of the basic rice cake also has a uniform surface. Therefore, it is desirable to keep the temperature of the entire workshop handling the dough for Kijeong-tteok as close as possible to the fermentation temperature of the dough.

Through this process, the basic rice cake manufacturing method according to the present invention can provide basic rice cake containing more various nutrients using natural materials, and in particular, by fermenting the basic rice cake dough using makgeolli in which fermentation is not completed, It improves the flavor and texture of rice cake, and at the same time reduces the odor generated from makgeolli, thereby satisfying consumer preferences.

The above-described embodiments and drawings are only for the purpose of explaining the contents of the invention in detail, and not for the purpose of limiting the technical scope of the invention. In addition, since the present invention can be variously substituted, modified and changed by those of ordinary skill in the art to which the present invention pertains without departing from the technical spirit of the present invention, the technical scope of the present invention is not limited to the above implementation Examples and accompanying drawings are not limited to the following claims, as well as the claims and equivalents should be considered including the scope of the claims.

Claims (6)

pulverizing rice flour soaked in water to make a powder for dough;
Preparing immature makgeolli with 70-80% fermentation;
making a dough by mixing 500ml of the unripe makgeolli and 620~630ml of water with respect to 10Kg of the powder for dough;
A first aging step of aging the dough at 40 ℃ for 6 hours;
a first stirring step of mixing the yeast proliferated in the first aged dough to be uniformly distributed;
a second aging step of aging the first stirred dough at 40° C. for 2 hours;
a secondary stirring step of mixing the yeast proliferated in the secondary aged dough to be uniformly distributed;
molding the second stirred dough into a mold to have an appropriate thickness;
a third aging step of aging the molded dough at 45° C. for 45 to 60 minutes; and
Including; steaming the tertiary aged dough using a steamer;
The step of steaming the dough, Kijeong rice cake manufacturing method, characterized in that by steaming for 42 minutes at 100 ℃ using a steamer. pulverizing rice flour soaked in water to make a powder for dough;
Preparing immature makgeolli with 70-80% fermentation;
making a dough by mixing 500ml of the unripe makgeolli and 310~315ml of water with respect to 10Kg of the powder for dough;
A first aging step of aging the dough at 40 ℃ for 6 hours;
a first stirring step of mixing the yeast proliferated in the first aged dough to be uniformly distributed;
a second aging step of aging the first stirred dough at 40° C. for 2 hours;
a secondary stirring step of mixing the yeast proliferated in the secondary aged dough to be uniformly distributed;
Putting the anko into the second agitated dough using an anko injector and molding it into a predetermined size;
a third aging step of aging the molded dough at 45° C. for 45 to 60 minutes; and
Including; steaming the tertiary aged dough using a steamer;
The step of steaming the dough, Kijeong rice cake manufacturing method, characterized in that by steaming for 42 minutes at 100 ℃ using a steamer. 3. The method of claim 1 or 2,
The step of preparing the powder for dough,
A method for producing Kijeongtteok, characterized in that 85% by weight of rice flour and 15% by weight of an auxiliary material powder consisting of sweet pumpkin powder or strawberry powder are mixed. delete 3. The method of claim 1 or 2,
Kijeong rice cake manufacturing method, characterized in that by adding xylitol or organic mineral raw sugar to the powder for dough. 3. The method of claim 2,
The anko is a method for producing Kijeongtteok, characterized in that red beans and kidney beans are mixed.

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