KR102495746B1 - Manufacturing method of not-hardened rice cake - Google Patents

Abstract

The present invention relates to a manufacturing method of non-hardened rice cakes, which comprises the steps of: washing grains to prepare washed grains; soaking the washed grains to prepare soaked grains; grinding the soaked grains and mixing sub-materials to prepare a mixture; steaming the mixture to prepare a steamed product; and forming the steamed product. In the step of preparing a steamed product, 4 to 6 kg of the mixture is steamed by heating the mixture for 20 to 30 minutes at a temperature of 90℃ or higher and a pressure of 0.1 to 0.2 MPa.

Description

Manufacturing method of non-hardened rice cake. {MANUFACTURING METHOD OF NOT-HARDENED RICE CAKE}

The present invention relates to a method for producing rice cakes that do not harden, and relates to a method for producing rice cakes that can be distributed even at room temperature by suppressing the hardening phenomenon of rice cakes during storage.

Glutinous rice or non-glutinous rice is used as the main material for the production of rice cakes. In the case of glutinous rice, when amylopectin is used as the main ingredient to make rice cakes, it exhibits a thicker property than non-glutinous rice and does not harden well even if left for a long time. In other words, it can be seen that there is a difference in starch texture depending on the type of rice, and it affects the manufacturing process and quality of rice cake.

In the process of manufacturing rice cakes, when starch gelatinized through the process of calling rice is left at room temperature for a long time, starch molecules may combine with each other, resulting in starch retrogradation. Through this process, the water contained in the starch is drained and the rice cake becomes hard.

In order to solve this problem, it is necessary to use food additives and preservatives that can prevent aging of starch, and it is necessary to prevent rice cakes from hardening without using food additives or preservatives in rice cakes, so various technologies are being developed for this.

Korean Patent Registration No. 10-1099619 manufactures rice cakes that do not harden by adjusting the amount of water added, the amount of flour added, the cooling time, and the punching time, which are important factors in the rice cake manufacturing process. This suggests that the hardening properties of rice cakes can be improved depending on the conditions of the manufacturing process, and it can be seen that high-quality rice cakes can be manufactured through process improvement using these conventional techniques.

Republic of Korea Patent Registration No. 10-1099619

The present invention has been made in view of the prior art as described above, and an object of the present invention is to provide a method for producing non-hardened rice cake by improving the manufacturing process of rice cake.

In addition, it is an object of the present invention to provide a method for producing rice cakes that are not hardened and are advantageous for distribution at room temperature even though nonglutinous rice, which is a material of rice cakes that hardens well, is used as a raw material.

In order to solve the above problems, the method of manufacturing non-hardened rice cake of the present invention includes the steps of washing grains to prepare washed grains, preparing soaked grains by soaking the washed grains, pulverizing the soaked grains, and sub-materials preparing a mixture by mixing, steaming the mixture to prepare a steamed product, and forming the steamed product, wherein the step of preparing the steamed product is to heat 4 to 6 kg of the mixture at 90 ° C. or higher. It is characterized by steaming by heating for 20 to 30 minutes under a temperature and a pressure of 0.1 to 0.2 MPa.

At this time, the grain may be any one or a mixture of non-glutinous rice, black non-glutinous rice, brown non-glutinous rice, glutinous rice, barley, oats, wheat, sorghum, corn, soybean, mung bean, adlay, millet, millet, red bean and buckwheat.

In addition, the above sub-ingredients are white bean paste, sweet pumpkin powder, strawberry powder, strawberry mix, baeknyeoncho powder, mugwort powder, fresh mugwort, sesame, flour, cream cheese, cream cheese mousse, mozzarella cheese, red bean sediment, roasted sweet potato sediment, purple sweet potato powder, sweet potato Mousse, sweet potato sediment, walnut powder, peanut powder, tapioca starch, stir-fried rice bran powder, sweetened chestnut sediment, chestnut powder, black sesame powder, black sesame paste, red bean sediment, pumpkin seeds, sunflower seeds, cinnamon powder, jujube greens, vegetable protein powder, roasted It may include any one or more of cheesecake, gardenia powder, cranberry, konjac jelly, surichwi, lemon juice, rum, honey, glutinous rice powder, frozen mango, mango mix, refined salt, sugar, and brown sugar.

According to the manufacturing method of rice cake according to the present invention, it is possible to manufacture rice cake that is not hardened well and can be distributed even at room temperature through process improvement.

Hereinafter, the present invention will be described in more detail. Terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may appropriately define the concept of terms in order to explain his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

The method for producing non-hardened rice cakes of the present invention includes the steps of washing grains to prepare washed grains, preparing soaked grains by soaking the washed grains, preparing a mixture by grinding the soaked grains and mixing sub-materials , Steaming the mixture to prepare a steamed product, characterized in that it comprises the step of shaping the steamed product. In particular, in the step of preparing the steamed product, 4 to 6 kg of the mixture is heated and steamed at a temperature of 90 ° C. or higher and a pressure of 0.1 to 0.2 MPa for 20 to 30 minutes to ensure that the rice cake produced does not harden. .

Grains for producing the rice cake include non-glutinous rice, black non-glutinous rice, brown non-glutinous rice, glutinous rice, barley, oats, wheat, sorghum, corn, soybean, mung bean, adlay, millet, millet, red beans, and buckwheat, any one of these mixtures may be used. In particular, it is preferable to use non-glutinous rice selected from non-glutinous rice, black non-glutinous rice, and brown non-glutinous rice.

The manufacturing method of the rice cake starts at the step of washing and calling the grains like a conventional rice cake manufacturing method. The grain soaking process is a process necessary for the grains to sufficiently absorb water, and it is necessary to change the soaking conditions according to the season. Specifically, after immersing 280 kg of washed grain in 300 L of water, it is preferably called for 4 to 6 hours in summer and 8 to 10 hours in winter.

The grains soaked through this process are drained for 0.5 to 1 hour to drain the water present between the grains.

Salt, sugar and other sub-materials are added to the soaked grains, and pulverization and mixing are performed in a grinder.

The above sub-ingredients include white bean paste, sweet pumpkin powder, strawberry powder, strawberry mix, baeknyeoncho powder, mugwort powder, fresh mugwort, sesame, flour, cream cheese, cream cheese mousse, mozzarella cheese, red bean sediment, roasted sweet potato sediment, purple sweet potato powder, sweet potato mousse , Sweet potato sediment, walnut powder, peanut powder, tapioca starch, stir-fried rice bran powder, sweetened chestnut sediment, chestnut powder, black sesame powder, black sesame paste, whole red bean sediment, pumpkin seeds, sunflower seeds, cinnamon powder, jujube, vegetable protein powder, grilled cheese Any one or more of cake, gardenia powder, cranberry, konjac jelly, surichwi, lemon juice, rum, honey, glutinous rice powder, frozen mango, mango mix, refined salt, sugar, and brown sugar may be used. The sub-materials can be appropriately selected according to the type of rice cake to be manufactured, and the amount used can also be used in an amount that is used in a normal rice cake manufacturing process.

For example, by adding sub-materials to manufacture honey rice cake, products such as pumpkin honey rice cake, strawberry honey rice cake, and mugwort honey rice cake can be manufactured. In the case of slices, mugwort slices can be prepared by adding mugwort powder as well as white slices. .

The crushing is performed by a crushing method using a crusher commonly used in the rice cake manufacturing process. At this time, the desired mixture can be obtained by adjusting the size of the roller of the grinder and the number of times of grinding according to the type of rice cake. For example, in the case of producing barley rice cake, first pulverization is performed with a roller interval of 0.4 to 0.6 mm, and secondary pulverization is performed with a roller interval of 0.005 to 0.015 mm, water is added, and roller interval is 0.4 to 0.015 mm. A mixture can be prepared by a method of tertiary grinding to 0.6 mm. In this case, only salt is included in the mixture, or sugar, mugwort powder, fresh mugwort, purple sweet potato powder, black sesame powder, etc. may be added for color or taste.

The mixture prepared in this way is steamed to prepare a steamed product. Steaming is performed in a high-temperature steam atmosphere of 90 to 100 ° C. In particular, the temperature after heating must be maintained at 90 ° C. or higher so that the prepared rice cake does not harden well.

In addition, by optimizing the steaming conditions, the hardening properties of the prepared rice cake are controlled. Specifically, it is preferable to steam the mixture by heating for 20 to 30 minutes at a temperature of 90° C. or higher and a pressure of 0.1 to 0.2 MPa based on a mixture of 4 to 6 kg. In order to steam the mixture of the above content at once, it is preferable to install a tray in the steamer, divide it into 3 to 4 stages, put it into the steamer, and then steam it.

In order to evaluate the quality of the rice cake according to the speed increasing conditions, the change in moisture content was measured for the rice cake prepared while changing the steaming conditions. For the steaming experiment, non-glutinous rice was soaked, pulverized, and divided into 4-layer trays of 6 kg of pulverized glutinous rice and steamed. In addition, in order to measure the moisture content, it was measured three times by the pressurized heating and drying method for a rice cake specimen having a thickness of 0.5 ± 0.1 mm and a diameter of 4 ± 0.5 cm, and the average value was obtained.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Product temperature after heating (℃) 91±1 92±1 91±1 93±1 Heating time (minutes) 25 30 40 15 Heating pressure (MPa) 0.1~0.15 0.1~0.15 0.05~0.1 0.2~0.25 Moisture content at 0 hour (%) 48.25 49.18 49.05 48.92 Moisture content after 24 hours (%) 48.02 48.96 48.93 48.16 Moisture content after 48 hours (%) 47.98 48.56 47.65 47.05

Looking at the results of Table 1, it was found that the degree of decrease in moisture content according to the steaming conditions was greater in Comparative Examples 1 and 2, which was found to affect the degree of hardening of rice cakes when placed at room temperature. In addition, when the steaming conditions were optimized as in Examples 1 and 2, it was found that the degree of hardening of the rice cake was slight and exhibited characteristics sufficient to be distributed at room temperature.

In addition, in the process of cooling the steamed product after the steaming is finished, it is preferable to leave it at room temperature for 10 to 15 minutes to cool.

Rice cake dough can be obtained by punching the steamed water that has cooled to some extent, and various types of rice cakes are produced by molding the rice cake dough. By adding a small amount of flour in the punching process, the adhesiveness and cohesiveness of the rice cake dough can be improved. When the flour is added, the flour may be added in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of grains. In addition, depending on the type of rice cake, rice cake dough can be prepared by punching without adding flour separately.

In addition, rice cake products containing sediment or sediment can be manufactured by adding sediment or sediment during the process of forming the rice cake dough. As such, the rice cake manufacturing method of the present invention can be applied to the production of various types of rice cake products. These rice cake products include honey rice cake, bar rice cake, tteokbokki rice cake, section, hotteok, sanbyeong, hwanbyeong, eoreumsopyeon, golmudteok, gaepitteok, danja, rainbow rice cake, songpyeon, sirutteok, baekseolgi, or manggaetteok.

Although the present invention has been described with preferred embodiments as described above, it is not limited to the above embodiments, and various modifications and modifications can be made by those skilled in the art within the scope of not departing from the spirit of the present invention. Change is possible. Such modifications and variations are intended to fall within the scope of this invention and the appended claims.

Claims (3)

Preparing washed grains by washing any one grain selected from non-glutinous rice, black non-glutinous rice, and brown non-glutinous rice;
Preparing soaked grains by soaking the washed grains;
preparing a mixture by grinding the soaked grains and mixing sub-materials;
Steaming the mixture to prepare a steamed product;
Molding the steamed product;
Including,
The step of preparing the steamed product is steamed by heating a mixture of 6 kg at a temperature of 90 ° C or higher and a pressure of 0.1 to 0.15 MPa for 20 to 30 minutes, and the temperature after heating is 90 to 93 ° C. How to make rice cake.
delete The method of claim 1,
The above sub-ingredients are white bean paste, sweet pumpkin powder, strawberry powder, strawberry mix, baeknyeoncho powder, mugwort powder, fresh mugwort, sesame, flour, cream cheese, cream cheese mousse, mozzarella cheese, red bean sediment, roasted sweet potato sediment, purple sweet potato powder, sweet potato mousse, Sweet potato sediment, walnut powder, peanut powder, tapioca starch, stir-fried rice bran flour, sweetened chestnut sediment, chestnut flour, black sesame powder, black sesame paste, whole red bean sediment, pumpkin seeds, sunflower seeds, cinnamon powder, jujube, vegetable protein powder, baked cheesecake , gardenia powder, cranberry, konjac jelly, surichi, lemon juice, rum, honey, glutinous rice flour, frozen mango, mango mix, refined salt, sugar, brown sugar manufacturing method.