KR102492516B1 - Method for producing rice cake for DDUGBOGGI with enhanced texture - Google Patents

Abstract

The present invention relates to: a method for producing rice cake for Suhyangmi tteokbokki (stir-fried rice cake), which is produced by using various functional materials such as rice flour obtained by pretreating Suhyangmi (rice variety), a well-known local product of Hwaseong, Gyeonggi-do, and a Dendropanax morbiferus extract; and Suhyangmi rice cake for tteokbokki prepared by the method. An objective of the present invention is to provide a method for producing rice cake for tteokbokki with excellent texture and preference.

Description

Method for producing rice cake with enhanced texture {Method for producing rice cake for DDUGBOGGI with enhanced texture}

The present invention includes (1) soaking suhyangmi in persimmon peel extract and then putting it on a sieve to remove moisture; (2) preparing a mixture of chitosan by mixing chitosan powder, ascorbic acid powder and water; (3) preparing rice flour by soaking and germinating the dried suhyangmi in step (1) in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing; (4) mixing amaranth powder, psyllium hull powder, Hwangchil extract, salt, flour and water with the rice flour prepared in step (3) and then increasing the rice; (5) preparing rice cakes for tteokbokki by extruding, cooling, and cutting the steamed product of step (4); and (6) drying the tteokbokki tteok prepared in step (5).

Tteok is one of the oldest traditional foods in Korea and has been developed since the settlement of agricultural culture. In addition, rice cake has been established as a holiday food or ritual food, but today, due to the simplification of rituals and westernization of diet, rice consumption continues to decrease and rice imports are opened to solve the inventory problem. Development of various rice processed foods this is in progress Recently, interest in new rice cakes that can meet the needs of health-oriented consumers as well as traditional rice cakes is increasing.

Tteokbokki is easy to commercialize with a relatively simple recipe, so it can be used as an item that can increase rice consumption, which is continuously declining. As tteokbokki has become established as a popular product, the number of factory-scale producers is also increasing. It is a food that is easily accessible to most age groups, and the globalization of Korean food enables various commercialization depending on ingredients, sauce, shape, and cooking method. and demand is expected to increase further. However, commercially available tteokbokki rice cakes use 45% of imported wheat, and rice is often used in China, so the nutritional value of teenagers, the main consumer of tteokbokki, is insufficient. In addition, tteokbokki, which is a dish cooked with seasonings such as red pepper paste, soy sauce, sugar, and starch syrup, has a high calorie content because it contains not only rice cake, which is a carbohydrate material, but also sugar in the sauce. Accordingly, studies on aging inhibition by addition of auxiliary ingredients such as ginseng powder, soybean powder, garlic powder, and spirulina, modified starch and oligosaccharide syrup, and quality characteristics of tteokbokki rice cake by acidity control of grapefruit seed extract have been reported. Many studies have been conducted to improve quality characteristics.

Dendropanax morbifera Lev. is a subtropical evergreen broad-leaved tree belonging to the Araliaceae family and about 30 species are distributed in Southeast Asia. Among them, Hwangchil tree, which is native to Korea, is a special species in one genus and grows only in the southwest coastal area and Jeju Island with a mild climate. Most of the studies on Hwangchil tree that have been conducted to date have been conducted on leaf extracts, and have been reported to exhibit whitening by suppressing melanin production, strengthening of the biological defense system, antioxidant, anticancer, and antidiabetic effects.

Korean Patent No. 1759250 discloses tteokbokki rice cake containing chicken breast and purple sweet potato, and Korean Patent Publication No. 2020-0107449 discloses a method of manufacturing tteokbokki rice cake made with nuts and various ingredients, but the present invention It is different from the manufacturing method of tteokbokki rice cake using hwangchil tree extract of.

The present invention was derived from the above request, and the inventor of the present invention prepared rice flour, selected sub-materials, blended, and dried in order to manufacture high-quality tteokbokki rice cake using Hwangchil tree extract and Suhyangmi, a brand rice in Hwaseong-si, Gyeonggi-do. It is to provide a method of manufacturing rice cake for tteokbokki with excellent texture and preference by optimizing manufacturing conditions such as

In order to solve the above problems, the present invention is (1) the step of soaking suhyangmi in persimmon peel extract and then putting it on a sieve to remove water; (2) preparing a mixture of chitosan by mixing chitosan powder, ascorbic acid powder and water; (3) preparing rice flour by soaking and germinating the dried suhyangmi in step (1) in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing; (4) mixing amaranth powder, psyllium hull powder, Hwangchil extract, salt, flour and water with the rice flour prepared in step (3) and then increasing the rice; (5) preparing rice cakes for tteokbokki by extruding, cooling, and cutting the steamed product of step (4); and (6) drying the rice cake for tteokbokki prepared in step (5).

In addition, the present invention provides a rice cake for tteokbokki prepared by the above method.

The rice cake for tteokbokki of the present invention has excellent antioxidant activity, and can provide high-quality rice cake for tteokbokki with improved texture and preference by using special products from Hwaseong, Gyeonggi-do and various auxiliary ingredients.

In order to achieve the object of the present invention, the present invention

(1) soaking suhyangmi in persimmon peel extract and then putting it on a sieve to remove moisture;

(2) preparing a mixture of chitosan by mixing chitosan powder, ascorbic acid powder and water;

(3) preparing rice flour by soaking and germinating the dried suhyangmi in step (1) in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing;

(4) mixing amaranth powder, psyllium hull powder, Hwangchil extract, salt, flour and water with the rice flour prepared in step (3) and then increasing the rice;

(5) preparing rice cakes for tteokbokki by extruding, cooling, and cutting the steamed product of step (4); and

(6) It provides a method for producing tteokbokki tteokbokki, characterized in that it is manufactured by including the step of drying the tteokbokki prepared in step (5).

In the method for producing rice cake for tteokbokki of the present invention, step (1) is preferably soaked in persimmon peel extract for 1 to 3 hours at 15 to 25 ℃, and then put on a sieve to remove water for 20 to 40 minutes. More preferably, after soaking suhyangmi in persimmon peel extract at 20 ° C. for 2 hours, it can be put on a sieve to remove water for 30 minutes.

In addition, in the method for producing rice cake for tteokbokki of the present invention, the chitosan mixture in step (2) is preferably 0.5 to 1.5% by weight of chitosan powder, 0.5 to 1.5% by weight of ascorbic acid powder and water, based on the total weight of the chitosan mixture. It can be prepared by mixing 97.5 to 98.5% by weight, more preferably by mixing 1% by weight of chitosan powder, 1% by weight of ascorbic acid powder and 98% by weight of water based on the total weight of the chitosan mixture.

In addition, in the method for producing rice cake for tteokbokki of the present invention, the rice flour in step (3) is preferably immersed in a chitosan mixture for 1 to 2 days to germinate the dried rice flour, and then dried germinated rice at 60 to 70 It can be prepared by drying at ° C for 1 to 3 hours in far-infrared rays and then pulverizing. More preferably, dried suhyangmi is immersed in a chitosan mixture for 1 to 2 days to germinate, and then dried germinated rice at 65 ° C for 2 hours. It can be produced by drying by far-infrared rays and then pulverizing.

Preparing rice flour by pre-treatment under the same conditions as in steps (1) to (3) above is suitable for making tteokbokki rice cakes with improved functionality and preference by properly adding nutrients and flavors of sub-materials to rice flour.

In addition, in the method for producing rice cake for tteokbokki of the present invention, step (4) is preferably 4.5 to 5.5 kg of rice flour, 180 to 220 g of amaranth powder, 80 to 120 g of psyllium hull powder, 80 to 120 mL of hwangchil extract, salt After mixing 45 to 55 g, 18 to 22 g of flour, and 450 to 550 mL of water, it can be steamed at 90 to 110 ° C for 7 to 8 minutes. More preferably, 5 kg of rice flour, 200 g of amaranth powder, psyllium husk powder After mixing 100 g, 100 mL of hwangchil extract, 50 g of salt, 20 g of flour, and 500 mL of water, it can be steamed at 100 ° C for 7 to 8 minutes. By mixing the ingredients under the above conditions and then steaming, the taste and aroma of the sub-materials were well harmonized, and the rice cake with excellent flavor, chewy texture, and preference could be produced.

In addition, in the method of manufacturing tteokbokki for tteokbokki of the present invention, the drying in step (6) may preferably dry the tteokbokki for tteokbokki at 2 to 8 ° C for 36 to 60 hours, more preferably can be dried for 48 hours at 2-8 ° C. By drying under the same conditions as above, the surface of the rice cake was dried without affecting the quality of the rice cake, thereby improving the storage property and further improving the texture.

The method for producing tteokbokki rice cake of the present invention is more specifically

(1) soaking suhyangmi in persimmon peel extract at 15 to 25 ° C for 1 to 3 hours and then putting it on a sieve to remove moisture for 20 to 40 minutes;

(2) preparing a chitosan mixture by mixing 0.5 to 1.5% by weight of chitosan powder, 0.5 to 1.5% by weight of ascorbic acid powder, and 97.5 to 98.5% by weight of water based on the total weight of the chitosan mixture;

(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, dry germinated rice at 60 to 70 ° C for 1 to 3 hours. Preparing rice flour by grinding after drying by far-infrared rays;

(4) 180-220 g of amaranth powder, 80-120 g of psyllium hull powder, 80-120 mL of hwangchil extract, 45-55 g of salt, 18-22 g of wheat flour, and Mixing 450 to 550 mL of water and then steaming at 90 to 110 ° C. for 7 to 8 minutes;

(5) preparing rice cakes for tteokbokki by extruding, cooling, and cutting the steamed product of step (4); and

(6) drying the rice cake for tteokbokki prepared in step (5) at 2 to 8 ° C for 36 to 60 hours,

more specifically

(1) Soaking Suhyangmi in persimmon peel extract at 20 ° C for 2 hours, then putting it on a sieve to remove water for 30 minutes;

(2) preparing a chitosan mixture by mixing 1% by weight of chitosan powder, 1% by weight of ascorbic acid powder, and 98% by weight of water based on the total weight of the chitosan mixture;

(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, dried germinated rice at 65 ° C for 2 hours in far-infrared rays, and then pulverized. To prepare rice flour;

(4) After mixing 200 g of amaranth powder, 100 g of psyllium hull powder, 100 mL of hwangchil extract, 50 g of salt, 20 g of flour, and 500 mL of water with 5 kg of rice flour prepared in step (3), Steaming for 8 minutes;

(5) preparing rice cakes for tteokbokki by extruding, cooling, and cutting the steamed product of step (4); and

(6) drying the rice cake for tteokbokki prepared in step (5) at 2 to 8 ° C. for 48 hours.

The present invention also provides a tteokbokki rice cake prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Manufacturing Example 1. Suhyangmi Tteokbokki Rice Cake

(1) Purified water was added 20 times (v/w) to the dried persimmon peel, extracted at 100 ° C for 1 hour, and then filtered to prepare a persimmon peel extract. After washing the suhyangmi with water, it was soaked in the prepared persimmon peel extract at 20 ° C. for 2 hours, and then put on a sieve to remove water for 30 minutes.

(2) Based on the total weight of the chitosan mixture, 1% by weight of chitosan powder, 1% by weight of ascorbic acid powder, and 98% by weight of purified water were mixed to prepare a mixture of chitosan.

(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, the naturally dried germinated rice was sterilized with ultraviolet rays and sterilized at 65 ° C for 2 hours. After drying by far-infrared rays, it was pulverized using a roller grinder to prepare rice flour.

(4) After mixing 200 g of amaranth powder, 100 g of psyllium hull powder, 100 mL of hwangchil extract, 50 g of salt, 20 g of wheat flour, and 500 mL of purified water with 5 kg of rice flour prepared in step (3), 7 to 100 mL at 100 ° C. Steamed for 8 minutes.

(5) The steamed product of step (4) was molded with an extruder, and the discharged rice cake was quenched and cut with a cutter to prepare rice cake for tteokbokki.

(6) The rice cake for tteokbokki prepared in step (5) was dried at 2-8 ° C for 48 hours.

Comparative Example 1. Suhyangmi Tteokbokki Rice Cake

(1) After washing the suhyangmi with water, soak it in purified water at 20°C for 2 hours, then put it on a sieve to remove water for 30 minutes.

(2) After immersing the dried suhyangmi in mineral water for 1 to 2 days to germinate, the naturally dried germinated rice is sterilized with ultraviolet rays, dried in hot air at 65 ° C for 2 hours, and then dried using a roller grinder. It was ground to prepare rice flour.

(3) 5 kg of the rice flour prepared in step (2) was mixed with 50 g of salt, 20 g of wheat flour and 600 mL of purified water, and then steamed at 100 ° C for 7 to 8 minutes.

(4) The steamed product of step (3) was molded with an extruder, and the discharged rice cake was quenched and cut with a cutter to prepare rice cake for tteokbokki.

(5) The rice cake for tteokbokki prepared in step (4) was dried at 2-8 ° C for 48 hours.

Comparative Example 2. Suhyangmi Tteokbokki Rice Cake

(1) After washing the suhyangmi with water, soak it in purified water at 20°C for 2 hours, then put it on a sieve to remove water for 30 minutes.

(2) Based on the total weight of the chitosan mixture, 2% by weight of chitosan powder and 98% by weight of purified water were mixed to prepare a mixture of chitosan.

(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, the naturally dried germinated rice was sterilized with ultraviolet rays and sterilized at 65 ° C for 2 hours. After drying by far-infrared rays, it was pulverized using a roller grinder to prepare rice flour.

(4) 300 g of amaranth powder, 50 g of salt, 20 g of wheat flour and 600 mL of purified water were mixed with 5 kg of rice flour prepared in step (3), and then steamed at 100 ° C for 7 to 8 minutes.

(5) The steamed product of step (4) was molded with an extruder, and the discharged rice cake was quenched and cut with a cutter to prepare rice cake for tteokbokki.

(6) The rice cake for tteokbokki prepared in step (5) was dried at 2-8 ° C for 48 hours.

Comparative Example 3. Suhyangmi Tteokbokki Rice Cake

(1) After washing the suhyangmi with water, soak it in purified water at 20°C for 2 hours, then put it on a sieve to remove water for 30 minutes.

(2) Based on the total weight of the mixture, 2% by weight of ascorbic acid powder and 98% by weight of purified water were mixed to prepare a mixture.

(3) After immersing the dried Suhyangmi in step (1) in the mixed solution prepared in step (2) for 1 to 2 days to germinate, naturally-dried germinated rice is sterilized with ultraviolet rays and irradiated with far-infrared rays at 65°C for 2 hours. After drying, it was pulverized using a roller grinder to prepare rice flour.

(4) 5 kg of rice flour prepared in step (3) was mixed with 100 mL of Hwangchil extract, 50 g of salt, 20 g of flour and 500 mL of purified water, and then steamed at 100 ° C for 7 to 8 minutes.

(5) The steamed product of step (4) was molded with an extruder, and the discharged rice cake was quenched and cut with a cutter to prepare rice cake for tteokbokki.

(6) The rice cake for tteokbokki prepared in step (5) was dried at 2-8 ° C for 48 hours.

Comparative Example 4. Suhyangmi Songpyeon

(1) Purified water was added 20 times (v/w) to the dried persimmon peel, extracted at 100 ° C for 1 hour, and then filtered to prepare a persimmon peel extract. After washing the suhyangmi with water, it was soaked in the prepared persimmon peel extract at 20 ° C. for 2 hours, and then put on a sieve to remove water for 30 minutes.

(2) After immersing the dried suhyangmi in mineral water for 1 to 2 days to germinate, the naturally dried germinated rice is sterilized with ultraviolet rays, dried in hot air at 65 ° C for 2 hours, and then dried using a roller grinder. It was ground to prepare rice flour.

(3) After mixing 100 g of psyllium husk powder, 50 g of salt, 20 g of wheat flour and 600 mL of purified water with 5 kg of rice flour prepared in step (2), it was steamed at 100 ° C. for 7 to 8 minutes.

(4) The steamed product of step (3) was molded with an extruder, and the discharged rice cake was quenched and cut with a cutter to prepare rice cake for tteokbokki.

(5) The rice cake for tteokbokki prepared in step (4) was dried at 2-8 ° C for 48 hours.

Comparison of material use material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 persimmon peel ○ × × × ○ chitosan ○ × ○ × × ascorbic acid ○ × × ○ × amaranth ○ × ○ × × Psyllium Husk ○ × × × ○ Hwangchil ○ × × ○ ×

Example 1. DPPH radical scavenging activity of tteokbokki rice cake

Antioxidant activity was measured by hydrogen electron donating ability to determine antioxidant activity. Samples of various concentrations were diluted with distilled water, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. After reacting this mixed sample for 30 minutes in the dark, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance with respect to the control was calculated by the following equation.

Antioxidant activity (%) for DPPH radical scavenging activity = (A-B) / A × 100

A: Absorbance of DPPH solution to which no sample was added

B: Absorbance of reaction between DPPH and sample in reaction solution

DPPH radical scavenging ability of tteokbokki rice cake (%) sample DPPH radical scavenging activity (%) Preparation Example 1 41.2±2.0 Comparative Example 1 19.3±1.1 Comparative Example 2 24.5±2.0 Comparative Example 3 33.7±1.0 Comparative Example 4 31.2±2.4

The results of the DPPH radical scavenging ability of the diluted tteokbokki rice cake are shown in Table 2 above. As a result, the tteokbokki rice cake of Preparation Example 1 showed high DPPH radical scavenging activity, and the tteokbokki rice cake of Comparative Example 1 showed the lowest activity.

Example 2. Sensory test of tteokbokki rice cake

In the sensory test, each of the tteokbokki rice cakes prepared by the method of Preparation Example 1 and Comparative Examples was cooked and consumed as tteokbokki with 50 sensory test agents, and taste, texture, and overall preference. 1 point: very bad, 4 Points: bad, 3 points: average, 4 points: good, 5 points: very good, and the average was calculated and displayed after 3 repetitions of the 5-point hedonic scale method.

Sensory test of tteokbokki using tteokbokki rice cake Tteokbokki rice cake types taste texture overall taste Preparation Example 1 4.4 4.5 4.5 Comparative Example 1 3.4 3.8 3.5 Comparative Example 2 3.8 4.0 3.7 Comparative Example 3 3.8 4.2 4.0 Comparative Example 4 3.9 4.0 3.9

As a result, it was confirmed that the tteokbokki prepared with the tteokbokki rice cake of Preparation Example 1 was the best in taste and texture, and the most preferred in overall preference.

Claims (5)

(1) soaking suhyangmi in persimmon peel extract and then putting it on a sieve to remove moisture;
(2) preparing a mixture of chitosan by mixing chitosan powder, ascorbic acid powder and water;
(3) preparing rice flour by soaking and germinating the dried suhyangmi in step (1) in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing;
(4) mixing amaranth powder, psyllium hull powder, Hwangchil extract, salt, flour and water with the rice flour prepared in step (3) and then increasing the rice;
(5) preparing rice cakes for tteokbokki by extruding, cooling, and cutting the steamed product of step (4); and
(6) A method for producing tteokbokki tteokbokki, characterized in that it is manufactured by including the step of drying the tteokbokki prepared in step (5). The method of claim 1, wherein the mixing in step (4) is 4.5 ~ 5.5 kg of rice flour, 180 ~ 220 g of amaranth powder, 80 ~ 120 g of psyllium hull powder, 80 ~ 120 mL of hwangchil extract, 45 ~ 55 g of salt, 18 ~ 18 ~ of wheat flour Method for producing rice cake for tteokbokki, characterized in that by mixing 22 g and 450 ~ 550 mL of water. According to claim 2,
(1) soaking suhyangmi in persimmon peel extract and then putting it on a sieve to remove moisture;
(2) preparing a chitosan mixture by mixing 0.5 to 1.5% by weight of chitosan powder, 0.5 to 1.5% by weight of ascorbic acid powder, and 97.5 to 98.5% by weight of water based on the total weight of the chitosan mixture;
(3) preparing rice flour by soaking and germinating the dried suhyangmi in step (1) in the chitosan mixture prepared in step (2), drying the dried germinated rice with far-infrared rays, and then pulverizing;
(4) 180-220 g of amaranth powder, 80-120 g of psyllium hull powder, 80-120 mL of hwangchil extract, 45-55 g of salt, 18-22 g of wheat flour, and Mixing 450 to 550 mL of water and then steaming;
(5) preparing rice cakes for tteokbokki by extruding, cooling, and cutting the steamed product of step (4); and
(6) A method for producing tteokbokki tteokbokki, characterized in that it is manufactured by including the step of drying the tteokbokki prepared in step (5). According to claim 3,
(1) soaking suhyangmi in persimmon peel extract at 15 to 25 ° C for 1 to 3 hours and then putting it on a sieve to remove moisture for 20 to 40 minutes;
(2) preparing a chitosan mixture by mixing 0.5 to 1.5% by weight of chitosan powder, 0.5 to 1.5% by weight of ascorbic acid powder, and 97.5 to 98.5% by weight of water based on the total weight of the chitosan mixture;
(3) After immersing the dried Suhyangmi in step (1) in the chitosan mixture prepared in step (2) for 1 to 2 days to germinate, dry germinated rice at 60 to 70 ° C for 1 to 3 hours. Preparing rice flour by grinding after drying by far-infrared rays;
(4) 180-220 g of amaranth powder, 80-120 g of psyllium hull powder, 80-120 mL of hwangchil extract, 45-55 g of salt, 18-22 g of wheat flour, and Mixing 450-550 mL of water and then steaming at 90-110 ° C for 7-8 minutes;
(5) preparing rice cakes for tteokbokki by extruding, cooling, and cutting the steamed product of step (4); and
(6) A method for producing tteokbokki tteokbokki, characterized in that it comprises the step of drying the tteokbokki prepared in step (5) at 2 to 8 ° C for 36 to 60 hours. Rice cake for tteokbokki prepared by the method of any one of claims 1 to 4.