KR102522257B1 - Rice cake using oyster and its method - Google Patents

Abstract

The present invention relates to oyster-based tteokguk tteok and a method of manufacturing the tteokguk tteok, which is made by mixing the rich nutrients of oysters to enjoy tteokguk containing excellent flavor and nutrients of oysters.
An oyster broth preparation step of boiling oysters to prepare oyster broth; Oyster powder manufacturing step of drying boiled oysters to powder; Rice flour manufacturing step of powdering rice; Mixing and kneading step of mixing oyster flour and rice flour and kneading with oyster broth; Steaming step of steaming the dough made by kneading oyster flour and rice flour with oyster broth: Forming step of extruding the steamed dough into rice cake and cutting it into rice cake soup; The point is that it consists of a packaging step of packaging the cut rice cake soup.

Description

Oyster-based rice cake soup and its composition and manufacturing method {RICE CAKE USING OYSTER AND ITS METHOD}

The present invention relates to oyster-based rice cake soup and a method for producing the same, and more particularly, by mixing the rich nutrients of oysters to prepare rice cake soup, so that you can enjoy rice cake soup containing excellent flavor and nutrients of oysters. It relates to oyster-based rice cake soup and its manufacturing method.

Tteokguk tteok used in tteokguk is thinly sliced rice cake, put in soup, and boiled with seafood such as oysters and seaweed, various vegetables, and seasonings. It is difficult to mix and manufacture, and it has only fragmentary taste and nutrients, so it does not satisfy the various tastes of consumers.

Accordingly, research and development of tteokguk tteok are being conducted to make it easier to boil and eat tteokguk and to provide various nutritional values.

to reference 1; After obtaining yellow pollack hot water extract and pollack enzyme decomposition extract through processes such as hot water extraction and enzymatic degradation of yellow pollack, and then concentrating them to make concentrated extracts of pollack hot water extract concentrate and pollack enzyme decomposition concentrate, drying and drying pollack enzyme degradation residues Disclosed is a process of making powdered pollack by grinding, a method of producing rice cake for rice cake soup by mixing pollack powder and powdered pollack with non-glutinous rice.

in reference 2; Jujube powder obtained by crushing dried jujube without seeds into powder is mixed with certain ingredients of soymilk and kneaded to make rice cake, which not only adds the unique color and fragrance of jujube, but also contains abundant nutrients of jujube. has been initiated.

in reference 3; After removing the seeds of the jujube, drying it, crushing it, mixing the jujube powder with 5-7% of the weight of nonglutinous rice, adding a little salt and water to the grinder, working 3-4 times, and cooking the mixed and pulverized powder in a steam bath. Disclosed is a method for producing rice cake containing jujube, which is formed by a process of putting it in an extruder and extracting it in the form of rice cake.

in reference 4; Rice flour, starch, refined salt, edible oil, etc. are mixed and the mixture is mixed with a moisture content of 20 to 40% to produce bar rice cake by extrusion molding, and it is sliced thinly into 1.5 to 3 mm and dried so that it can be eaten immediately. An instant dried rice cake is disclosed.

to reference 5; The pulverized rice is mixed with sorbitol, emulsifier, salt, potato starch, and acetic acid starch for secondary pulverization, and after correcting the moisture to 35-37%, it is steamed to form a rice cake, freeze-dried, and then dried with hot air and soaked in hot water. Disclosed is a dried rice cake for instant with good restoration and good chewiness during restoration.

In addition, instant rice cake soup and manufacturing methods are disclosed in References 6 and 7, and in References 8 and 9, mixed powder of potato powder, corn flour, hemp powder, and adlay powder is stirred in powder of white rice and barley A mixed material, thinly sliced white chestnut, beans, pumpkin, carrots, lotus root, sweet potato, and mixed with the mixed material, then cooked, and mixed with pine nuts, seaweed, perilla, kelp, etc. has been initiated.

Oysters produced in Korea are recognized worldwide for their taste and excellence, and are exported in large quantities, and are widely supplied as various processed products such as IQF oysters (individual quick frozen oysters) and canned oysters.

Oyster is a seafood called 'milk of the sea' because it is rich in nutrients. Amino acids such as proline and minerals such as iron, manganese, and copper are rich in vitamins B group and C, as well as various and abundant nutrients such as alanine, glycine, betaine, taurine, and succinic acid. It is one of the representative nutritional foods with

In addition, it is known to be effective in activating sex hormones, stimulating insulin secretion, preventing alcoholic liver cirrhosis, improving learning ability, and preventing atherosclerosis because it is rich in zinc.

Oysters, which are rich in various nutrients, are very beneficial to the human body and are used in various dishes.

Regarding the processing and cooking of oysters, Korean Patent Registration No. 10-1222834 「Method for Manufacturing High-Quality Dried Oysters by Continuous Complex Drying」, Korean Patent Registration No. 10-0861722 「Oyster-Based Fish Cake」, registered in Korea Patent Publication No. 10-045549 「Method for manufacturing canned oysters」, Korean Patent Laid-open Publication No. 2002-0075977 「Method for manufacturing self-sucked oysters」, etc. are disclosed.

On the other hand, Gamtae, which is a seaweed of the green algae family, is also called spiny green algae and is the main food for abalone. It has a bitter yet sweet taste, is bright green in color and has a strong scent, and is eaten as a side dish or made into dry foods such as seaweed.

Ecklonia cava is a health food resource that contains a lot of nutrients such as alginic acid, iodine, and potassium, and is known to contain fucoidan and phlorotannin, which are excellent in antioxidant, anticancer, anti-inflammatory, anti-aging, and antihypertensive effects. there is.

In addition, consumption is increasing significantly due to various health functional effects such as improving gastrointestinal function, preventing osteoporosis and arthritis, lowering cholesterol levels, preventing dementia, improving insomnia, preventing arteriosclerosis, fine dust heavy metal emission, and preventing high blood pressure.

(Reference 1) Republic of Korea Patent Registration No. 10-0961153, 2010.06.04. (Reference 2) Republic of Korea Patent Publication No. 10-2011-0053876, 2011.05.24. (Reference 3) Republic of Korea Patent Registration No. 10-2208750, 2021.01.28. (Reference 4) Republic of Korea Patent Publication No. 10-1996-0009880, 1996.04.20. (Reference 5) Republic of Korea Patent Publication No. 10-2000-0066135, 2000.11.15. (Reference 6) Republic of Korea Patent Publication No. 10-2010-003770, 2010.04.12, (Reference 7) Republic of Korea Patent Publication No. 10-2013-0128866, 2013.11.27. (Reference 8) Republic of Korea Patent Publication No. 10-1997-0073373, 1997.12.10. (Reference 9) Republic of Korea Patent Publication No. 10-1998-019365, 1998.06.05.

As described above, when rice cake soup is manufactured only with rice, it cannot be provided as a food that can satisfy the various tastes and nutritional values of modern people only with ingredients such as carbohydrates, minerals, and vitamins unique to rice.

In other words, rice contains a small amount of protein, lipid, ash, and vitamins with starch as its main component, so it cannot provide various nutrients for modern people's health except for carbohydrates, and requires various and stimulating tastes and special tastes. Preference is falling because it does not satisfy the taste of modern people who do.

Accordingly, the present invention aims to provide rice cake soup that is beneficial to health by ingesting nutrients of rice and oysters together by preparing rice cake soup by mixing rice with oysters having excellent nutritional value.

The present invention is to cook and eat tteokguk as well as tteokbokki with tteokguk tteok, so that you can easily and deliciously consume the rich nutrients of oysters just by eating tteokguk tteok without adding oysters separately.

The present invention for solving the above problems;

According to the invention described in [Claim 1] to [Claim 6], in preparing rice cake soup with oysters as the main ingredient, the oyster broth preparation step of preparing oyster broth by boiling oysters; Oyster powder manufacturing step of drying boiled oysters to powder; Rice flour manufacturing step of powdering rice; Mixing and kneading step of mixing oyster flour and rice flour and kneading with oyster broth; A steaming step of steaming a dough obtained by kneading oyster flour and rice flour with oyster broth; Forming step of extruding the steamed dough into bar rice cake and cutting it into rice cake soup; The tteokguk tteok made with oysters as the main ingredient and the tteokguk tteok made by the above manufacturing method are characterized by the packaging step of packaging the cut tteokguk tteok.

The present invention can provide rice cake soup containing the nutrients of oysters in the taste and nutrition of rice by manufacturing rice cake soup by adding the process of mixing oysters to the traditional rice cake manufacturing process.

In the present invention, since oysters are contained in tteokguk rice cakes, oysters' unique taste and nutrients can be eaten together, so tteokguk can be provided as a functional food that helps health.

The present invention provides rice cake soup with excellent taste and good health, in which oyster flour tissue and rice flour tissue are intimately combined, thereby promoting consumption of rice and oysters, thereby contributing to the economy of rural villages. Various benefits such as and effect can be expected.

1 is a process diagram showing an embodiment of the present invention

Various embodiments will be described in the description of the specific content of the present invention, but it should be understood that it includes various modifications, equivalents, and/or alternatives, and the described technology is described in a specific embodiment. It is not meant to be limited to

Terms used for description of the present invention are only used to describe specific embodiments, and are not intended to limit the scope of other embodiments. Expressions in the singular number may include plural expressions unless they clearly mean only the singular number in context, and terms described for explanation of the present invention, including technical and scientific terms, are defined differently from the dictionary meaning of the present invention. It has the same meaning as commonly understood by those skilled in the art and should not be interpreted as an ideal or excessively formal meaning.

Examine the present invention in detail.

The present invention for producing rice cake soup with oysters as the main ingredient includes an oyster broth preparation step of preparing oyster broth by boiling oysters; Oyster powder manufacturing step of drying boiled oysters to powder; Rice flour manufacturing step of powdering rice; Mixing and kneading step of mixing oyster flour and rice flour and kneading with oyster broth: Steaming step of steaming the dough made by kneading oyster flour and rice flour with oyster broth: Extruding the steamed dough into bar rice cake and cutting it into rice cake soup Molding step: It consists of a packaging step of packaging the cut rice cake soup.

Add 7 times as much water to peeled oysters, boil at 100 ° C for 5 hours, and extract hot water to obtain an oyster hot water extract.

The oyster hot water extract is cooled and then put in a refrigerator and refrigerated, and the oysters separated after hot water extraction are kept at 70 ° C for about 6 hours.

Dried oysters are powdered with a particle size of 100 to 120 mesh in a grinder.

After washing, dry rice is powdered in a grinder to a particle size of 100 to 120 mesh.

After boiling the refrigerated oyster extract, cool it to 30 ° C., mix the oyster powder and rice flour, and mix and knead the oyster extract in a ratio of 95% by weight of rice flour: 5% by weight of oyster powder: 60% by weight of oyster extract.

The mixed dough of rice flour and oyster flour is matured at a low temperature for 72 hours in a refrigerator room below 3℃.

The aged dough is steamed with 80℃ steam and then mortared in a punching mortar for 5 minutes.

The mortared dough is put into a bar rice cake molding machine to make bar rice cake, cut it, freeze it, and then thaw it and cut it into a rice cake shape.

Hereinafter, the details of the present invention will be described in detail.

[Example]

- Oyster broth manufacturing step -

7 times as much water is added to the shelled oysters, boiled at 60-100 ° C for 5 hours, hot water extraction is performed to obtain an oyster hot water extract, and boiled and drained oysters are prepared with oyster powder.

Peeled oysters, regardless of size (body length, weight), are soaked in salt water to decompose and washed, then put in 7 times the weight of water and boiled for 5 hours to separate ripe oysters and extract nutrients from oysters. (hereinafter referred to as 'oyster broth') is prepared.

['Self-cooking' is one of the basic processes in food processing and means adding water to raw materials or cooking them by heating for a certain period of time using moisture.]

At this time, oyster broth is prepared by separating the boiled oyster meat and oyster residues from the oyster broth using a filtering means such as a filter net. At this time, the oyster broth may still contain solids such as residues. If the concentration of solids including residues is 10 to 20Brix% or less, it is sufficient to mix and knead rice flour and oyster flour described later.

After cooling the oyster broth prepared as above, it is put in a refrigerator and refrigerated.

- Oyster flour manufacturing step -

Oysters and residues separated in the process of extracting the oyster broth are dried and powdered.

Boiled oysters and residues are dried at 70-75 ° C for 6 hours to a moisture content of less than 10%. As oysters are boiled, the volume is reduced and the texture of the meat becomes somewhat hard, but when boiled in hot water for more than 4 hours, the tissue binding force is weakened and the tissue is softened, making it easy to powder.

The softened oyster meat in this way lowers the moisture content (less than 10% moisture content) to the extent that it can be ground for about 6 hours at a hot temperature (70 ~ 75 ℃).

The dried oysters are powdered in a grinder to a particle size of 100 to 120 mesh to prepare oyster powder.

The finer the particle size of the oyster flour, the higher the degree of gelatinization with the rice flour, so the finer the particle size, the better.

- Manufacturing step of rice flour -

The washed and drained rice is powdered in a mill.

The dried rice is dried to a moisture content of less than 10% at a drying temperature of 60 to 70 ° C, and then pulverized to a particle size of 100 to 120 mesh in a grinder to prepare rice flour.

Rice, whose main component is starch, is also dried to a moisture content (less than 10% moisture content) to the extent that it can be pulverized, and then powdered.

- Mixing, kneading step -

The prepared oyster flour and rice flour are mixed with the oyster broth and kneaded.

After boiling the refrigerated oyster broth, it is cooled to a warm temperature of 30 to 35 ° C. and used as a dough for kneading the oyster flour and rice flour.

In the oyster broth, foreign substances are removed and cleanly washed Ecklonia cava is added, and the oyster broth is boiled and used as kneading water.

The oyster broth is mixed with Ecklonia at a weight ratio of 100: 10 to 15%, boiled at 100 ° C. for a short time of 30 seconds to 1 minute, scooped out the Ecklonia, and the taste and aroma of Ecklonia, and then 30 to 35 ℃ Cool to warm temperature and use as dough water.

Gamtae should be boiled for a short time to obtain a strong aroma. The oyster broth, which is infused with Ecklonia cava and its aroma, not only removes the fishy and salty smell of oysters with the unique aroma and taste of Ecklonia cava, but also adds savory taste with the unique aroma and taste of seaweed.

Rice flour and oyster flour are mixed in a ratio of 95% by weight: 5% by weight.

Mix the oyster broth with the mixture of oyster flour and rice flour in a ratio of 100: 60 to form a composition, and knead it by sufficiently kneading it.

If you knead the dough using oyster broth, you can enjoy a more excellent flavor of oysters because the ingredients of oysters are mixed with rice flour along with oyster powder.

The dough obtained by kneading the rice flour and oyster powder with oyster broth is aged in a refrigerator for 72 hours to improve the intimacy of the tissue between the two powders to increase the degree of luxury.

- Steaming stage -

The aged dough is steamed in a steamer at 80 ° C and then mortared in a punching mortar for 5 minutes.

The mortar is made to have a uniform and dense dough density, and this mortar can be repeated 2 to 3 times to obtain a more sticky and chewy result.

Through the steaming process and mortaring, the oyster broth is absorbed into the rice flour and the affinity with the oyster flour is further strengthened, so that the effective ingredients of the oysters are mixed and absorbed into the rice flour so that the nutrients of the oysters can be consumed together.

In this way, oysters are in the form of oyster powder and oyster broth, and their effective ingredients are included in rice flour to produce rice cake soup with the taste and aroma of oysters.

- Molding step -

The mortared dough is put into a bar rice cake molding machine to make bar rice cakes with a diameter of about 30 to 35 mm, cut them, freeze them, thaw them, and cut them into rice cakes.

The bar rice cake extruded and manufactured in the molding machine is cut to about 800 mm in length, frozen at -10 ° C for 24 hours, and then cut into the shape of rice cake soup.

- Packing step -

The cut rice cake soup is thawed in a refrigerator at 5℃ for 5 to 7 hours, then sterilized, packaged, and shipped.

As described above, the present invention is a rice cake soup flavored with oyster flavor, and it is cooked in various dishes such as instant rice cake soup or tteokbokki as well as regular rice cake soup, so that anyone of all ages can enjoy the unique taste and nutrition of oysters.

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

A panel of 20 adults (10 men and women each) was divided into 5 groups (groups A to E) of 4 men and women, and the test was conducted.

Manufactured tteokguk tteok is boiled in broth sold on the market for tasting, and the four items of chewiness, aroma, taste, and color are judged on a 5-point scale, and these scores are summed for each item and divided by the number of panels to calculate the average value. The same evaluation as in Table 1 was obtained.

As a result of the test, as shown in the table, chewiness as well as overall preference for aroma, taste, and color were found to be excellent.

Group A Group B Group C Group D Group E 4.6 4.4 4.5 4.7 4.6 1: Poor chewiness, aroma, taste and color.
2: Poor chewiness, aroma, taste and color.
3: Normal chewiness, aroma, taste and color.
4: Good chewiness, aroma, taste and color.
5: Excellent chewiness, aroma, taste and color
* The evaluation score is the sum of the scores divided by the number of people.

The present invention is that various modifications and equivalent embodiments are possible to those skilled in the art from the above embodiments, and such modifications and equivalent embodiments are also included in the scope of the present invention. In addition, the above-mentioned numerical limitations on time, moisture content, pulverized particle size, etc. are optimal results obtained through dozens of repeated implementation processes in the practice of the present invention, and the detailed reasons for numerical limitations according to the experimental experience for each process Even if the description is related to trade secrets and there is no specific reference to numerical limitations, there is no problem in easily practicing (reproducing) the present invention by those skilled in the art.

Claims (6)

Oyster broth prepared by adding 7 times the weight of water to peeled oysters, boiling at 60-100 ° C. for 5 hours, extracting hot water, and separating oysters;
Oyster powder obtained by drying the oysters and residues separated in the process of extracting the oyster broth at 70 to 75° C. for about 6 hours to a moisture content of less than 10% and pulverizing them to a particle size of 100 to 120 mesh;
Rice flour washed and dried to a moisture content of less than 10% at 60 to 70 ° C and then powdered to a particle size of 100 to 120 mesh;
A mixture of the rice flour and oyster flour at a ratio of 95% by weight: 5% by weight;
The composition of rice cake soup based on oysters, characterized in that it comprises a composition formed by mixing the mixture of rice flour and oyster flour and the oyster broth in a weight ratio of 100:60. Adding 7 times the weight of water to peeled oysters, boiling at 60-100 ° C. for 5 hours, extracting hot water, separating oysters and preparing oyster broth;
Oysters and residues separated in the extraction process of the oyster broth are dried to a water content of less than 10% at 70 to 75 ° C. for about 6 hours, and then powdered to a particle size of 100 to 120 mesh to prepare oyster powder;
Preparing rice flour by drying the washed and dried rice to a moisture content of less than 10% at 60 to 70 ° C and then pulverizing the rice to a particle size of 100 to 120 mesh;
The rice flour and oyster flour are mixed at a ratio of 95% by weight: 5% by weight, and the mixture of the oyster flour and rice flour and the oyster broth are mixed and kneaded at a weight ratio of 100:60, and the mixture is aged for 72 hours in a refrigerator at 3 ° C. , kneading;
Steaming the matured dough in a steamer at 80 ° C and then mortaring it for 5 minutes;
Putting the mortared dough into a rice cake molding machine to make rice cakes with a diameter of about 30 to 35 mm, cutting them into pieces of about 800 mm in length, freezing them at -10 ° C for 24 hours, and then cutting them into rice cake shapes;
A method for producing rice cake soup with oysters as the main component, characterized in that consisting of: thawing the cut rice cake soup at 5 ° C. for 5 to 7 hours, then sterilizing and packaging. According to claim 2,
The oyster broth is used as a kneading water for kneading the oyster flour and rice flour at a temperature of 30 to 35 ° C. Method for producing rice cake soup based on oysters. According to claim 2,
The oyster broth is mixed with Ecklonia at a weight ratio of 100: 10 to 15%, boiled at 100 ° C. for 30 seconds to 1 minute, scooped out Ecklonia, flavored Ecklonia, and then cooled to a temperature of 30 to 35 ℃ Method for producing rice cake soup with oysters as the main ingredient, characterized in that it is used as a kneading water. Rice cake soup with oysters as the main ingredient, characterized in that it is prepared from the rice cake soup composition of claim 1. Rice cake soup with oysters as the main ingredient, characterized in that it is prepared by the method of claim 2.

Images