KR102627565B1 - Method of manufacturing dried rice cake for microwave oven and instant puffing rice cake using the same - Google Patents

Method of manufacturing dried rice cake for microwave oven and instant puffing rice cake using the same Download PDF

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KR102627565B1
KR102627565B1 KR1020220069374A KR20220069374A KR102627565B1 KR 102627565 B1 KR102627565 B1 KR 102627565B1 KR 1020220069374 A KR1020220069374 A KR 1020220069374A KR 20220069374 A KR20220069374 A KR 20220069374A KR 102627565 B1 KR102627565 B1 KR 102627565B1
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rice
rice cake
thickness
dried
cake
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KR1020220069374A
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KR20230168733A (en
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김철유
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김철유
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Abstract

본 발명은 전자레인지 조리용 건조떡의 제조방법 및 이를 이용한 즉석식 팽화 쌀떡에 관한 것으로, 본 발명에 의하면 특정한 조건의 압출, 절단, 숙성 및 건조 공정을 거침으로써, 전자레인지에 조리할 때 팝콘처럼 팽화가 가능하고, 상온 보관이 가능한 전자레인지 조리용 건조떡을 제공할 수 있다.The present invention relates to a method of manufacturing dried rice cakes for cooking in a microwave oven and to instant puffed rice cakes using the same. According to the present invention, by going through extrusion, cutting, aging and drying processes under specific conditions, the rice cakes are puffed like popcorn when cooked in a microwave oven. It is possible to provide dried rice cakes for microwave cooking that can be stored at room temperature.

Description

전자레인지 조리용 건조떡의 제조방법 및 이를 이용한 즉석식 팽화 쌀떡{Method of manufacturing dried rice cake for microwave oven and instant puffing rice cake using the same}Method of manufacturing dried rice cake for microwave oven and instant puffing rice cake using the same {Method of manufacturing dried rice cake for microwave oven and instant puffing rice cake using the same}

본 발명은 전자레인지 조리용 건조떡의 제조방법 및 이를 이용한 즉석식 팽화 쌀떡에 관한 것으로, 보다 상세하게는 특정한 굵기로 압출하고, 특정한 길이로 절단하며, 특정한 온도와 시간으로 냉장 숙성하며, 특정한 온도와 시간으로 건조시킴으써, 전자레인지에 조리할 때 팝콘처럼 팽화가 가능하고, 상온 보관이 가능한 전자레인지 조리용 건조떡의 제조방법 및 상기 건조떡을 전자레인지에서 팽화시킨 즉석식 팽화 쌀떡에 관한 것이다.The present invention relates to a method of manufacturing dried rice cakes for microwave cooking and instant puffed rice cakes using the same. More specifically, the present invention relates to extrusion to a specific thickness, cutting to a specific length, refrigerated aging at a specific temperature and time, and fermentation at a specific temperature and time. It relates to a method of manufacturing dried rice cakes for microwave cooking that can be puffed like popcorn when cooked in a microwave and stored at room temperature by drying over time, and to instant puffed rice cakes made by puffing the dried rice cakes in a microwave.

쌀은 옥수수와 밀과 함께 세계 3대 작물이고, 우리나라의 중요한 식량자원으로 식생활에서 차지하고 있는 비중이 매우 크기 때문에, 우리의 식문화 형성에 큰 역할을 해 왔다.Rice is one of the world's three largest crops along with corn and wheat, and as it is an important food resource in Korea and plays a large part in our diet, it has played a significant role in forming our food culture.

쌀은 탄소화물, 단백질, 지방, 비타민 B1, B2 등의 각종 영양소가 풍부하다. 최근에는 식생활이 다양화된 결과, 쌀 소비가 점차 감소되고 있어 쌀 소비를 촉진하는 것이 새로운 국가 과제로 떠오르게 되었다. Rice is rich in various nutrients such as carbon dioxide, protein, fat, and vitamins B1 and B2. Recently, as a result of the diversification of dietary habits, rice consumption has been gradually decreasing, and promoting rice consumption has emerged as a new national task.

이에 따라, 다양한 쌀 가공식품이 개발되고 있는데, 위생학적으로 안전성이 보장되는 쌀 가공식품 제조 공정의 개선과 취식 편의화가 극대화된 즉석 가공식품 개발이 특히 요구되고 있다. Accordingly, a variety of rice processed foods are being developed, and there is a particular need for improvement of the rice processed food manufacturing process that guarantees hygienic safety and the development of instant processed foods that maximize convenience of eating.

한편, 전자레인지(microwave oven)는 음식물을 수납하여 밀폐한 후, 마그네트론에 전원을 인가하여 발생된 마이크로웨이브를 음식물에 조사하여 음식물을 구성하고 있는 분자들을 진동시킴으로써 분자들 간의 마찰열로 음식물을 조리하는 장치로서, 조리 시간의 절약, 조작의 편의성 등의 다양한 이점으로 인하여 널리 보급되고 있다.On the other hand, a microwave oven stores food, seals it, applies power to a magnetron, irradiates the food with microwaves, vibrates the molecules that make up the food, and cooks the food with frictional heat between the molecules. As a device, it is widely used due to various advantages such as saving cooking time and convenience of operation.

전자레인지를 이용한 즉석 식품에 관한 종래기술로는 습식 쌀가루에 설탕, 정제염, 노화억제제 및 효소제제가 혼합된 조성물 및 정제수를 첨가하여 반죽하고, 전자렌지를 이용하여 조사하는 단계를 포함하는 전자레인지 조리용 즉석떡의 제조방법(대한민국 공개특허공보 제10-2007-0007652호), 반제품(pellet) 형태의 전자레인지 조리가 가능한 팝라이스 스낵의 제조방법(대한민국 공개특허공보 제10-2011-0105488호) 등이 개시되어 있다.The prior art regarding instant food using a microwave oven includes adding a mixture of sugar, refined salt, anti-aging agent, and enzyme preparation to wet rice flour, kneading it, kneading it, and irradiating it using a microwave oven. Manufacturing method of instant rice cake (Korean Patent Publication No. 10-2007-0007652), manufacturing method of pop rice snack in the form of a semi-finished product (pellet) that can be cooked in a microwave (Korean Patent Publication No. 10-2011-0105488), etc. This is disclosed.

그러나, 상기와 같은 종래기술에도 불구하고 떡을 팝콘처럼 전자레인지에 팽화시켜 먹을 수 있고, 상온보관이 가능한 건조떡을 제조하는 방법에 대해서는 알려져 있지 않은 실정이다.However, despite the above-described prior art, there is no known method for producing dried rice cakes that can be eaten by puffing rice cakes in a microwave like popcorn and can be stored at room temperature.

대한민국 공개특허공보 제10-2007-0007652호Republic of Korea Patent Publication No. 10-2007-0007652 대한민국 공개특허공보 제10-2011-0105488호Republic of Korea Patent Publication No. 10-2011-0105488

본 발명자들은 상기와 같은 종래기술의 문제점을 해결하기 위한 연구를 수행하여, 증자한 쌀가루를 특정한 압출 조건, 절단 조건, 숙성 조건 및 건조 조건으로 건조떡을 제조함으로써, 상기와 같은 종래기술의 문제점을 해결할 수 있음을 알아내고 본 발명을 완성하였다.The present inventors conducted research to solve the problems of the prior art as described above, and manufactured dried rice cakes using steamed rice flour under specific extrusion conditions, cutting conditions, aging conditions, and drying conditions, thereby solving the problems of the prior art as described above. It was discovered that this could be solved and the present invention was completed.

따라서, 본 발명의 목적은 전자레인지에 조리할 때 팝콘처럼 팽화가 가능하고, 상온 보관이 가능한 전자레인지 조리용 건조떡의 제조방법을 제공하는 것이다.Therefore, the purpose of the present invention is to provide a method of manufacturing dried rice cakes for microwave cooking that can be puffed like popcorn when cooked in a microwave oven and can be stored at room temperature.

본 발명의 다른 목적은 상기 방법에 의해 제조된 건조떡을 이용한 즉석식 팽화 쌀떡을 제공하는 것이다.Another object of the present invention is to provide instant puffed rice cake using dried rice cake prepared by the above method.

상기와 같은 목적을 달성하기 위하여, 본 발명은 (a) 분쇄한 쌀가루를 소금물과 혼합하는 단계, (b) 상기 혼합한 쌀가루를 증자하는 단계, (c) 상기 증자한 쌀가루를 압출하여 떡으로 성형하는 단계, (d) 상기 성형된 떡을 절단하는 단계, (e) 상기 절단된 떡이 서로 달라붙지 않도록 냉각하는 단계, (f) 상기 냉각시킨 떡을 숙성하는 단계, 및 (g) 상기 숙성시킨 떡을 건조하는 단계를 포함하는 전자레인지 조리용 건조떡의 제조방법을 제공한다.In order to achieve the above object, the present invention includes the following steps: (a) mixing pulverized rice powder with salt water, (b) steaming the mixed rice powder, (c) extruding the steamed rice powder and forming it into rice cakes. (d) cutting the molded rice cake, (e) cooling the cut rice cake so that it does not stick to each other, (f) maturing the cooled rice cake, and (g) the ripened rice cake. A method for manufacturing dried rice cakes for microwave cooking including the step of drying the rice cakes is provided.

본 발명의 일 구현예로 상기 성형은 떡의 굵기가 지름 5~10 mm가 되도록 수행할 수 있다.In one embodiment of the present invention, the molding can be performed so that the thickness of the rice cake is 5 to 10 mm in diameter.

본 발명의 일 구현예로 상기 절단은 떡의 길이가 10~15 mm가 되도록 수행할 수 있다.In one embodiment of the present invention, the cutting can be performed so that the length of the rice cake is 10 to 15 mm.

본 발명의 일 구현예로 상기 숙성은 1~4℃의 온도에서 36~46시간 동안 수행할 수 있다.In one embodiment of the present invention, the aging may be performed at a temperature of 1 to 4°C for 36 to 46 hours.

본 발명의 일 구현예로 상기 건조는 38~42℃의 온도에서 시간 5~7 시간 동안 수행할 수 있다.In one embodiment of the present invention, the drying may be performed at a temperature of 38 to 42° C. for 5 to 7 hours.

본 발명의 일 구현예로 상기 분쇄한 쌀가루는, 쌀을 세척한 후 침지하여 불리는 단계, 및 상기 불린 쌀의 물을 배수한 후, 분쇄하는 단계를 포함하여 제조될 수 있다.In one embodiment of the present invention, the pulverized rice powder may be prepared including the steps of washing the rice and then soaking it, and draining the water from the soaked rice and pulverizing it.

본 발명의 일 구현예로 상기 건조떡은 상온에서 보관이 가능할 수 있다.In one embodiment of the present invention, the dried rice cake can be stored at room temperature.

상기와 같은 목적을 달성하기 위하여, 본 발명은 상기의 방법에 의해 제조된 건조떡을 전자레인지에서 팽화시킨 즉석식 팽화 쌀떡을 제공한다.In order to achieve the above object, the present invention provides an instant puffed rice cake obtained by puffing the dried rice cake prepared by the above method in a microwave oven.

본 발명의 전자레인지 조리용 건조떡의 제조방법은 특정한 조건의 압출, 절단, 숙성 및 건조 공정을 거침으로써, 전자레인지에 조리할 때 팝콘처럼 팽화가 가능하고, 상온 보관이 가능한 전자레인지 조리용 건조떡을 제공할 수 있다.The method of manufacturing dried rice cake for microwave cooking of the present invention involves extrusion, cutting, aging and drying processes under specific conditions, so that it can be puffed like popcorn when cooked in a microwave oven and dried for microwave cooking that can be stored at room temperature. Rice cakes can be provided.

도 1은 본 발명의 일 실시예에 따른 전자레인지 조리용 건조떡의 제조공정도를 나타낸 것이다.
도 2a는 굵기 7 mm, 길이 5 mm 떡의 건조 전(A), 굵기 7 mm, 길이 5 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 2b는 굵기 7 mm, 길이 10 mm 떡의 건조 전(A), 굵기 7 mm, 길이 10 mm 떡의 건조 후(B), 굵기 7 mm, 길이 10 mm 떡의 전자레인지 조리 사진(C)을 나타낸 것이다.
도 2c는 굵기 7 mm, 길이 15 mm 떡의 건조 전(A), 굵기 7 mm, 길이 15 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 2d는 굵기 7 mm, 길이 20 mm 떡의 건조 전(A), 굵기 7 mm, 길이 20 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 3a는 굵기 10 mm, 길이 5 mm 떡의 건조 전(A), 굵기 10 mm, 길이 5 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 3b는 굵기 10 mm, 길이 10 mm 떡의 건조 전(A), 굵기 10 mm, 길이 10 mm 떡의 건조 후(B), 굵기 10 mm, 길이 10 mm 떡의 전자레인지 조리 사진(C)을 나타낸 것이다.
도 3c는 굵기 10 mm, 길이 15 mm 떡의 건조 전(A), 굵기 10 mm, 길이 15 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 3d는 굵기 10 mm, 길이 20 mm 떡의 건조 전(A), 굵기 10 mm, 길이 20 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 4a는 굵기 12 mm, 길이 5 mm 떡의 건조 전(A), 굵기 12 mm, 길이 5 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 4b는 굵기 12 mm, 길이 10 mm 떡의 건조 전(A), 굵기 12 mm, 길이 10 mm 떡의 건조 후(B), 굵기 12 mm, 길이 10 mm 떡의 전자레인지 조리 사진(C)을 나타낸 것이다.
도 4c는 굵기 12 mm, 길이 15 mm 떡의 건조 전(A), 굵기 12 mm, 길이 15 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 4d는 굵기 12 mm, 길이 20 mm 떡의 건조 전(A), 굵기 12 mm, 길이 20 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 5a는 굵기 15 mm, 길이 5 mm 떡의 건조 전(A), 굵기 15 mm, 길이 5 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 5b는 굵기 15 mm, 길이 10 mm 떡의 건조 전(A), 굵기 15 mm, 길이 10 mm 떡의 건조 후(B)의 사진을 나타낸 것이다.
도 5c는 굵기 15 mm, 길이 15 mm 떡의 건조 전(A), 굵기 15 mm, 길이 15 mm 떡의 건조 후(B), 굵기 15 mm, 길이 15 mm 떡의 전자레인지 조리 사진(C)을 나타낸 것이다.
도 5d는 굵기 15 mm, 길이 20 mm 떡의 건조 전(A), 굵기 15 mm, 길이 20 mm 떡의 건조 후(B)의 사진을 나타낸 것이다. Figure 1 This shows the manufacturing process of dried rice cake for microwave cooking according to an embodiment of the present invention.
Figure 2a shows a photograph of a rice cake with a thickness of 7 mm and a length of 5 mm before drying (A) and after drying a rice cake with a thickness of 7 mm and a length of 5 mm (B).
Figure 2b shows photos of rice cakes with a thickness of 7 mm and a length of 10 mm before drying (A), after drying a rice cake with a thickness of 7 mm and a length of 10 mm (B), and photos of rice cakes with a thickness of 7 mm and a length of 10 mm in a microwave oven (C). It is shown.
Figure 2c shows a photograph of a rice cake with a thickness of 7 mm and a length of 15 mm before drying (A) and after drying a rice cake with a thickness of 7 mm and a length of 15 mm (B).
Figure 2d shows a photograph of a rice cake with a thickness of 7 mm and a length of 20 mm before drying (A) and after drying a rice cake with a thickness of 7 mm and a length of 20 mm (B).
Figure 3a shows a photograph of a rice cake with a thickness of 10 mm and a length of 5 mm before drying (A) and after drying a rice cake with a thickness of 10 mm and a length of 5 mm (B).
Figure 3b shows photos of rice cakes with a thickness of 10 mm and a length of 10 mm before drying (A), after drying a rice cake with a thickness of 10 mm and a length of 10 mm (B), and photographs of rice cakes with a thickness of 10 mm and a length of 10 mm cooked in a microwave oven (C). It is shown.
Figure 3c shows a photograph of a rice cake with a thickness of 10 mm and a length of 15 mm before drying (A) and after drying a rice cake with a thickness of 10 mm and a length of 15 mm (B).
Figure 3d shows a photograph of a rice cake with a thickness of 10 mm and a length of 20 mm before drying (A) and after drying a rice cake with a thickness of 10 mm and a length of 20 mm (B).
Figure 4a shows a photograph of a rice cake with a thickness of 12 mm and a length of 5 mm before drying (A) and after drying a rice cake with a thickness of 12 mm and a length of 5 mm (B).
Figure 4b shows photos of rice cakes with a thickness of 12 mm and a length of 10 mm before drying (A), after drying a rice cake with a thickness of 12 mm and a length of 10 mm (B), and photos of rice cakes with a thickness of 12 mm and a length of 10 mm in a microwave oven (C). It is shown.
Figure 4c shows a photograph of a rice cake with a thickness of 12 mm and a length of 15 mm before drying (A) and after drying a rice cake with a thickness of 12 mm and a length of 15 mm (B).
Figure 4d shows a photograph of a rice cake with a thickness of 12 mm and a length of 20 mm before drying (A) and after drying a rice cake with a thickness of 12 mm and a length of 20 mm (B).
Figure 5a shows a photograph of a rice cake with a thickness of 15 mm and a length of 5 mm before drying (A) and after drying a rice cake with a thickness of 15 mm and a length of 5 mm (B).
Figure 5b shows a photograph of a rice cake with a thickness of 15 mm and a length of 10 mm before drying (A) and after drying a rice cake with a thickness of 15 mm and a length of 10 mm (B).
Figure 5c shows photos of rice cakes with a thickness of 15 mm and a length of 15 mm before drying (A), after drying a rice cake with a thickness of 15 mm and a length of 15 mm (B), and photos of rice cakes with a thickness of 15 mm and a length of 15 mm in a microwave oven (C). It is shown.
Figure 5d shows a photograph of a rice cake with a thickness of 15 mm and a length of 20 mm before drying (A) and after drying a rice cake with a thickness of 15 mm and a length of 20 mm (B).

본 발명의 제1 구현예는 (a) 분쇄한 쌀가루를 소금물과 혼합하는 단계, (b) 상기 혼합한 쌀가루를 증자하는 단계, (c) 상기 증자한 쌀가루를 압출하여 떡으로 성형하는 단계, (d) 상기 성형된 떡을 절단하는 단계, (e) 상기 절단된 떡이 서로 달라붙지 않도록 냉각하는 단계, (f) 상기 냉각시킨 떡을 숙성하는 단계, 및 (g) 상기 숙성시킨 떡을 건조하는 단계를 포함하는 전자레인지 조리용 건조떡의 제조방법에 관한 것이다.The first embodiment of the present invention includes the following steps: (a) mixing pulverized rice flour with salt water, (b) steaming the mixed rice flour, (c) extruding the steamed rice flour and forming it into rice cakes, ( d) cutting the molded rice cake, (e) cooling the cut rice cake so that it does not stick to each other, (f) maturing the cooled rice cake, and (g) drying the aged rice cake. It relates to a method of manufacturing dry rice cake for microwave cooking comprising the following steps.

이하, 도면을 참조하여 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to the drawings.

도 1은 본 발명의 일 실시예에 따른 전자레인지 조리용 건조떡의 제조공정도를 나타낸 것으로서, 상기 제조공정은 분쇄한 쌀가루와 소금물의 혼합 단계, 증자 단계, 떡 성형 단계, 절단 단계, 냉각 단계, 숙성 단계 및 건조 단계를 포함할 수 있다.Figure 1 shows a manufacturing process diagram of dried rice cake for microwave cooking according to an embodiment of the present invention, which includes a mixing step of pulverized rice flour and salt water, a steaming step, a rice cake forming step, a cutting step, a cooling step, It may include a ripening step and a drying step.

먼저, 분쇄한 쌀가루를 소금물과 혼합하는 혼합 단계를 수행한다. First, a mixing step is performed in which pulverized rice flour is mixed with salt water.

상기 쌀가루는 쌀을 세척한 후, 10~20℃의 물에 6~12시간 동안 침지하여 충분히 불린 쌀의 물을 배수하여 물을 제거한 다음, 분쇄기로 분쇄하여 가공한 것일 수 있다. 상기 분쇄는 롤러 분쇄기 등의 분쇄기로 분쇄하며, 입자 크기 40~70 메쉬의 쌀가루로 가공할 수 있으나, 이에 한정되는 것은 아니다.The rice powder may be processed by washing the rice, immersing it in water at 10-20°C for 6-12 hours, draining the water from the sufficiently soaked rice to remove the water, and then pulverizing it with a grinder. The grinding is done with a grinder such as a roller grinder, and can be processed into rice flour with a particle size of 40 to 70 mesh, but is not limited to this.

상기 혼합은 바람직하게는 상기 분쇄한 쌀가루가 컨베이어 벨트를 지나면서 소금물을 첨가하여 혼합할 수 있으나, 이에 한정되는 것은 아니다.The mixing may preferably be done by adding salt water to the pulverized rice powder as it passes through a conveyor belt, but is not limited to this.

상기 소금물의 혼합량은 상기 쌀가루 100 중량부에 대하여, 5~15 중량부일 수 있으나, 이에 한정되는 것은 아니다. 상기 소금물의 혼합량 쌀가루 100 중량부에 대하여, 5 중량부 미만인 경우에는 염미를 부여하기 위한 소정의 목적을 달성할 수 없고, 15 중량부를 초과하는 경우에는 염도가 너무 높아져서 관능이 좋지 않을 뿐만 아니라, 건강상에도 좋지 않은 영향을 미칠 수 있다.The mixing amount of the salt water may be 5 to 15 parts by weight based on 100 parts by weight of the rice flour, but is not limited thereto. If the mixing amount of the salt water is less than 5 parts by weight relative to 100 parts by weight of rice flour, the intended purpose of imparting a salty taste cannot be achieved, and if it exceeds 15 parts by weight, the salinity becomes too high, which not only results in poor sensory properties and is detrimental to health. It can also have a negative impact on awards.

다음으로, 상기 혼합한 쌀가루를 떡으로 찌는 증자 단계를 수행한다.Next, a steaming step is performed in which the mixed rice flour is steamed into rice cakes.

상기 증자는 당업계에 공지된 방법, 예컨대 상기 혼합한 쌀가루를 압력 0.2~ 0.4 kgf/㎠인 찜기에서 100~150℃의 수증기로 5~10분 동안 수행할 수 있으나, 이에 한정되는 것은 아니다. The steaming may be performed by a method known in the art, for example, by using the mixed rice flour in a steamer with a pressure of 0.2 to 0.4 kgf/cm2 with steam at 100 to 150°C for 5 to 10 minutes, but is not limited thereto.

다음으로, 상기 증자한 쌀가루를 압출하여 떡으로 성형하는 단계를 수행한다.Next, the step of extruding the steamed rice flour and forming it into rice cake is performed.

상기 압출은 상기 증자한 쌀가루를 성형기에 투입하여 수행할 수 있는데, 이때 상기 성형은 떡의 굵기가 지름 5~10 mm, 바람직하게는 6~8mm, 보다 바람직하게는 7mm가 되도록 하는 것이 중요한데, 상기 굵기 조절은 성형기에 투입된 떡이 굵기별 몰드를 통과하고, 통과하는 몰드의 지름을 조절하여 굵기를 조절할 수 있으나, 이에 한정되는 것은 아니다.The extrusion can be performed by putting the steamed rice flour into a molding machine. At this time, it is important to ensure that the thickness of the rice cake is 5 to 10 mm in diameter, preferably 6 to 8 mm, and more preferably 7 mm. Thickness can be adjusted by allowing the rice cake put into the molding machine to pass through a mold for each thickness and adjusting the diameter of the mold through which it passes, but is not limited to this.

상기 성형 굵기가 5mm 미만인 경우에는 본 발명에서 목적으로 하는 건조떡의 굵기가 너무 작아, 전자레인지에 팽화시켜 수득되는 쌀떡의 두께가 너무 작게 되는 문제점이 있고, 10mm를 초과하는 경우에는 본 발명에서 목적으로 하는 건조떡을 전자레인지에서 조리하여 팽화시킬 때 팽화가 잘 안되는 문제점이 있다.If the molded thickness is less than 5 mm, the thickness of the dried rice cake targeted in the present invention is too small, and there is a problem that the thickness of the rice cake obtained by puffing in a microwave oven is too small, and if it exceeds 10 mm, the thickness of the rice cake targeted in the present invention is too small. When puffing dried rice cakes by cooking them in a microwave, there is a problem in that puffing is not done well.

본 발명의 상기 전자레인지 조리용 건조떡의 제조방법은 상기와 같은 특정 조건의 굵기와 길이로 떡을 성형하고 절단하여 건조하였을 때, 떡의 깨짐 현상이 현저히 줄어들고, 전자레인지에 조리시 골고루 팽화될 수 있는 장점이 있다. In the method of manufacturing the dried rice cake for microwave cooking of the present invention, when the rice cake is molded, cut, and dried to the thickness and length under the specific conditions described above, the phenomenon of cracking of the rice cake is significantly reduced, and the rice cake is puffed evenly when cooked in a microwave oven. There are advantages to this.

다음으로, 상기 성형한 떡을 절단하는 단계를 수행한다.Next, the step of cutting the molded rice cake is performed.

상기 성형한 떡을 절단기를 사용하여 펠렛형 등과 같은 원하는 형태로 절단할 수 있는데, 이때 상기 절단 길이는 10~15mm가 되도록 하는 것이 중요하다. 상기 절단 길이가 10mm 미만인 경우에는 본 발명에서 목적으로 하는 건조떡의 길이가 너무 작아 깨짐 현상이 발생하고, 전자레인지에 팽화시켜 수득되는 쌀떡의 크기가 너무 작게 되는 문제점이 있고, 15mm를 초과하는 경우에는 건조하였을 때 깨짐 현상이 발생하고, 특히 20mm를 초과하는 경우에는 깨짐 현상이 심하게 발생하고, 상기와 같이 깨짐 현상이 많이 발생할 경우 부스러기가 많이 생겨 상품성을 떨어뜨리는 문제점이 있다.The molded rice cake can be cut into a desired shape, such as a pellet shape, using a cutter. At this time, it is important that the cutting length is 10 to 15 mm. If the cutting length is less than 10 mm, the length of the dried rice cake targeted in the present invention is too small and cracking occurs, and there is a problem that the size of the rice cake obtained by puffing in a microwave oven is too small, and if it exceeds 15 mm, When dried, cracking occurs, and especially when it exceeds 20 mm, cracking occurs severely, and when a lot of cracking occurs as described above, there is a problem in that a lot of debris is generated, which reduces marketability.

다음으로, 상기 절단된 떡이 서로 달라붙지 않도록 냉각하는 단계를 수행한다.Next, a cooling step is performed to prevent the cut rice cakes from sticking to each other.

15~30℃의 상온에서는 떡의 특성상 상기 절단된 떡이 서로 달라붙기 때문에, 0~4℃로 냉각시켜 상기 떡이 서로 달라붙지 않도록 할 수 있다.At a room temperature of 15-30°C, the cut rice cakes stick to each other due to the nature of the rice cakes, so they can be cooled to 0-4°C to prevent the rice cakes from sticking to each other.

다음으로, 상기 냉각시킨 떡을 숙성하는 단계를 수행한다.Next, the step of maturing the cooled rice cake is performed.

냉각된 떡을 건저 건조 판에 골고루 펼쳐 담은 후, 냉장 숙성실로 이동하여 1~4℃, 바람직하게는 1~2℃, 보다 바람직하게는 1℃의 온도에서 36~46시간 동안 숙성시킬 수 있다. 36시간 미만으로 숙성하여 건조한 떡은 특정하게 수분이 빠지지 않은 상태에서 건조되어, 전자레인지에서 팽화가 잘 되지 않고, 상기와 같이 팽화가 제대로 되지 않을 경우 씹었을 때 치아에 끼는 것들이 많이 발생하는 문제점이 있다. 한편, 숙성 시간이 46 시간을 초과하는 경우에는 소정의 숙성 효과가 더 이상 증가하지 않으므로, 제조 시간이 길어져 생산성이 떨어지는 문제점이 있다.After spreading the cooled rice cake evenly on a drying board, it can be moved to a refrigerated aging room and aged for 36 to 46 hours at a temperature of 1 to 4 ℃, preferably 1 to 2 ℃, more preferably 1 ℃. Rice cakes aged for less than 36 hours are dried without losing any moisture, so they do not puff well in the microwave. If the rice cakes are not puffed properly as described above, there is a problem that many things get stuck in the teeth when chewed. there is. On the other hand, when the aging time exceeds 46 hours, the predetermined aging effect is no longer increased, so the manufacturing time becomes longer and productivity decreases.

본 발명의 상기 전자레인지 조리용 건조떡의 제조방법은 상기와 같은 특정 조건으로 숙성시킴에 의해, 전자레인지 조리시 골고루 팽화되어 치아에 달라붙지 않고 바삭한 식감을 유지할 수 있는 장점이 있다.The method of manufacturing the dry rice cake for cooking in a microwave oven of the present invention has the advantage of allowing it to puff evenly during microwave cooking and maintain a crispy texture without sticking to the teeth by maturing the rice cake under the specific conditions described above.

다음으로, 상기 숙성시킨 떡을 건조하는 단계를 수행한다.Next, the step of drying the aged rice cake is performed.

상기 건조는 38~42℃, 바람직하게는 39~41℃, 보다 바람직하게는 40℃의 온도에서 5~7 시간, 바람직하게는 6시간 동안 수행할 수 있다. 40℃에서 수분 테스트 결과, 5~7 시간 건조하였을때 수분 15% 미만으로 건조식품이 되며, 전자레인지로 튀겼을 때 팽화가 잘 이루어질 수 있다.The drying can be performed at a temperature of 38 to 42°C, preferably 39 to 41°C, more preferably 40°C for 5 to 7 hours, preferably 6 hours. As a result of a moisture test at 40°C, when dried for 5 to 7 hours, the dried food has less than 15% moisture and can puff well when fried in a microwave.

본 발명의 상기 전자레인지 조리용 건조떡의 제조방법은 상기와 같은 특정한 조건으로 건조함으로써, 떡이 덜 건조되거나 과하게 건조되는 것을 방지하여 상온에서 보관하지 못함을 방지하고, 과 건조되어 제품의 깨짐 현상을 방지할 수 있는 장점이 있다.The method of manufacturing the dried rice cake for microwave cooking of the present invention prevents the rice cake from being under-dried or over-dried, preventing it from being stored at room temperature, and preventing the product from breaking due to over-drying, by drying it under the specific conditions described above. It has the advantage of being able to prevent .

본 발명의 상기 전자레인지 조리용 건조떡의 제조방법은 상기 건조 단계 후에 상기 건조한 떡에 살균처리하고, 포장하는 단계를 추가적으로 포함할 수 있다.The method of manufacturing the dried rice cake for microwave cooking of the present invention may additionally include the step of sterilizing and packaging the dried rice cake after the drying step.

상기 살균 처리 및 포장은 당업계에서 일반적으로 통용되는 방법에 의해 수행하는 것으로 족하므로, 이에 대한 상세한 설명은 생략한다.Since the sterilization treatment and packaging are sufficient to be performed by methods generally accepted in the art, detailed description thereof will be omitted.

이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명 하기 위해 제공되는 것이다.Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<실시예 1> 떡의 굵기 및 길이에 따른 전자레인지 조리용 건조떡의 깨짐 현상 및 전자레인 조리시의 부품 현상<Example 1> Breakage phenomenon of dry rice cake for microwave cooking and phenomenon of parts during microwave cooking according to the thickness and length of the rice cake

쌀(멥쌀)을 세척한 후 15℃의 물에 10시간 동안 침지하여 불렸다. 상기 불린 쌀의 물을 배수한 후, 롤러 분쇄기를 이용하여 상기 불린 쌀을 입자 크기가 50~60 메쉬가 되도록 분쇄하였다.After washing the rice (non-glutinous rice), it was soaked in water at 15°C for 10 hours. After draining the water from the soaked rice, the soaked rice was pulverized using a roller grinder to have a particle size of 50 to 60 mesh.

상기 분쇄된 쌀가루 100 중량부에 대하여 10 중량부의 소금물을 첨가하여 혼합한 후, 상기 혼합한 쌀가루를 찜기에서 110℃의 수증기로 8분 동안 증자한 다음, 성형기에서 떡의 굵기가 7~15mm가 되도록 압출하여 떡을 성형하였다.After adding and mixing 10 parts by weight of salt water with respect to 100 parts by weight of the pulverized rice powder, the mixed rice powder is steamed in a steamer with steam at 110°C for 8 minutes, and then made in a molding machine so that the thickness of the rice cake is 7 to 15 mm. The rice cake was formed by extrusion.

상기 성형된 떡을 5~20mm의 길이로 절단한 후, 상기 절단된 떡이 서로 달라붙지 않도록 1℃로 냉각시킨 다음, 1℃의 온도에서 40시간 동안 숙성시켰다. 상기 숙성시킨 떡을 40℃에서 5시간 동안 건조시켜 전자레인지 조리용 건조떡을 제조하였다.The formed rice cake was cut into lengths of 5 to 20 mm, cooled to 1°C to prevent the cut rice cakes from sticking together, and then aged at 1°C for 40 hours. The aged rice cake was dried at 40°C for 5 hours to prepare dried rice cake for microwave cooking.

상기 제조된 건조떡의 깨짐 현상 및 전자레인지에서 3분 30초간 동안 조리시의 부품 현상을 육안으로 관찰한 결과를 하기 표 1 및 도 2a 내지 도 6d에 나타내었다.The results of visual observation of the cracking phenomenon of the dried rice cake prepared above and the phenomenon of parts when cooked in a microwave oven for 3 minutes and 30 seconds are shown in Table 1 and Figures 2a to 6d below.

하기 표 1의 깨짐 현상에서, O는 깨짐 현상 발생, X는 깨짐 현상 발생안됨, △는 깨짐 현상이 보통임을 의미하고, 부품 현상의 점수는 가장 낮은 점수 1점부터 가장 높은 점수 5점까지 나눠 점수를 부여하였다.In the cracking phenomenon in Table 1 below, O means cracking occurs, was granted.

상기 표 1 및 도 2a 내지 도 6d에서 보는 바와 같이, 깨짐 현상은 떡 굵기 7 mm, 길이 10 mm, 떡 굵기 10 mm, 길이 10 mm, 떡 굵기 12 mm, 길이 10 mm, 떡 굵기 15 mm, 길이 10 mm, 떡 굵기 15 mm, 길이 15 mm 다섯 가지의 경우에 떡 깨짐 현상이 덜하였으며, 위 다섯 가지 경우의 부품 현상을 비교해 보았을 때 떡 굵기 7 mm, 길이 10 mm의 부품이 최고의 상태를 나타내었다.As shown in Table 1 and Figures 2a to 6d, the breaking phenomenon occurred at a rice cake thickness of 7 mm, a length of 10 mm, a rice cake thickness of 10 mm, a length of 10 mm, a rice cake thickness of 12 mm, a length of 10 mm, a rice cake thickness of 15 mm, a length of In the five cases of 10 mm in thickness, 15 mm in thickness, and 15 mm in length, the phenomenon of rice cake breaking was less, and when comparing the phenomenon of parts in the above five cases, the part with thickness of 7 mm and 10 mm in length was in the best condition. .

떡 굵기 10 mm, 길이 10 mm의 부품 현상도 좋은 편이었으나, 부풀었을 때에 2~3개의 사이즈로 갈라지며, 크기가 비교적 크기 때문에, 많은 수량을 조리할 때 골고루 조리가 되지 않을 가능성이 높음을 알 수 있다.The performance of the 10 mm thick and 10 mm long parts was good, but when it puffed up, it split into 2 to 3 sizes, and because it was relatively large, there was a high possibility that it would not cook evenly when cooking a large quantity. Able to know.

<실시예 2> 숙성 시간에 따른 전자레인지 조리용 건조떡의 식감 테스트<Example 2> Texture test of dried rice cakes for microwave cooking according to aging time

떡의 굵기를 7mm로 하고, 떡의 길이를 10mm로 하며, 숙성 시간을 1시간 단위로 12~46시간으로 한 것 이외에는 상기 실시예 1과 동일하게 실시하여 전자레인지 조리용 건조떡을 제조하였다.Dry rice cake for microwave cooking was manufactured in the same manner as in Example 1 except that the thickness of the rice cake was 7 mm, the length of the rice cake was 10 mm, and the aging time was 12 to 46 hours in 1-hour increments.

상기 제조된 건조떡의 식감 테스트는 바삭함, 치아 끼임, 고른 부품 정도 3가지로 나눠 테스트한 결과를 하기 표 2에 나타내었다. 이 때, 실험 인원은 총 17명으로 남자 20대 2명, 30대 3명, 40대 1명, 50대 2명, 60대 2명, 여자 20대 2명, 30대 1명, 40대 1명, 50대 2명, 60대 1명이었다.The texture test of the dried rice cake prepared above was divided into three categories: crispness, tooth pinching, and even parts, and the results are shown in Table 2 below. At this time, a total of 17 people were tested: 2 men in their 20s, 3 in their 30s, 1 in their 40s, 2 in their 50s, 2 in their 60s, and 2 women in their 20s, 1 in their 30s, and 1 in their 40s. There were two people in their 50s and one person in their 60s.

상기 식감 테스트는 5점 척도법(5점: 매우 좋음, 4점: 좋음, 3점: 보통, 2점: 나쁨, 1점: 매우 나쁨)으로, 최고 낮은 점수 1부터 최고 높은 점수 5점까지 점수를 부여하였고, 하기 표 2의 값은 그 평균에 가장 가까운 정수를 점수로 기록하였다.The texture test is a 5-point scale (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad), with scores ranging from the lowest score of 1 to the highest score of 5. was assigned, and the values in Table 2 below were recorded as scores based on the integer closest to the average.

상기 표 2에서 보는 바와 같이, 36시간 미만으로 숙성하여 건조한 떡은 특정하게 수분이 빠지지 않은 상태에서 건조되기 때문에, 전자 레인지에 조리시 팽화( puffing)가 골고루 되지 않음을 알 수 있다. 상기와 같이 팽화가 제대로 되지 않을 경우, 씹었을 때 치아에 끼는 것들이 많이 발생되는 문제점이 있다.As shown in Table 2, it can be seen that rice cakes aged for less than 36 hours and dried are dried without losing any moisture, and therefore do not puff evenly when cooked in a microwave oven. If the puffing is not done properly as described above, there is a problem in that a lot of things get stuck in the teeth when chewing.

반면에, 36~46시간으로 숙성하여 건조한 떡의 바삭함, 치아 끼임, 고른 부품 정도는 모두 매우 양호함을 알 수 있다.On the other hand, it can be seen that the crispiness, tooth fit, and even parts of the dried rice cakes aged for 36 to 46 hours are all very good.

<실시예 3> 건조 시간에 따른 전자레인지 조리용 건조떡의 팽화 정도 비교<Example 3> Comparison of swelling degree of dried rice cakes for microwave cooking according to drying time

떡의 굵기를 7mm로 하고, 떡의 길이를 10mm로 하며, 건조 시간을 0 시간(건조전), 2 시간, 4 시간 및 6 시간으로 한 것 이외에는 상기 실시예 1과 동일하게 실시하여 전자레인지 조리용 건조떡을 제조하였다.Microwave cooking was carried out in the same manner as in Example 1 except that the thickness of the rice cake was 7 mm, the length of the rice cake was 10 mm, and the drying time was 0 hours (before drying), 2 hours, 4 hours, and 6 hours. Dry rice cake was prepared.

상기 제조된 건조떡의 수분 측정 및 팽화 정도의 육안 관찰 결과를 하기 표 3에 나타내었다. 하기 표 3에서, O는 팽화가 아주 잘됨, X는 팽화가 잘 안됨, △는 팽화 정도가 보통임을 의미한다.The results of visual observation of moisture measurement and swelling degree of the dried rice cake prepared above are shown in Table 3 below. In Table 3 below, O means very good swelling,

상기 표 3에서 보는 바와 같이, 수분 분석기로 수분을 테스트한 결과 6시간 동안 건조하였을 때 수분 15% 미만으로 건조식품이 되며, 전자 레인지로 튀겼을 때 팽화가 잘 됨을 알 수 있다.As shown in Table 3 above, as a result of testing the moisture using a moisture analyzer, it can be seen that the dried food has less than 15% moisture when dried for 6 hours, and that it puffs well when fried in a microwave oven.

이에 반하여, 2시간, 4시간 동안 건조한 경우는 수분이 남아 있어 전자 레인지 조리시 팽화가 제대로 되지 않기 때문에, 건조식품에 해당되지 않음을 알 수 있다.On the other hand, when dried for 2 hours or 4 hours, moisture remains and puffing does not occur properly when cooked in a microwave oven, so it can be seen that it is not considered a dried food.

이상의 실시예에서 보는 바와 같이, 본 발명의 전자레인지 조리용 건조떡의 제조방법은 상기한 특정 조건의 굵기와 절단 길이로 떡을 성형하여 건조하였을 때, 떡의 깨짐 현상이 현저히 줄어들고 전자레인지에 조리시 골고루 팽화될 수 있다. As can be seen from the above examples, in the method of manufacturing dried rice cakes for microwave cooking of the present invention, when the rice cakes are molded and dried to the thickness and cutting length under the above-mentioned specific conditions, the phenomenon of cracking of the rice cakes is significantly reduced and the rice cakes can be cooked in a microwave oven. It may puff up evenly.

또한, 상기한 특정 범위의 시간으로 냉장 숙성하여 전자레인지 조리시 튀겨진 떡의 식감이 골고루 튀겨져 치아에 달라붙지 않고 바삭함을 유지할 수 있다.In addition, by refrigerating and maturing within the above-mentioned specific range of time, the texture of the fried rice cake is evenly fried when cooked in a microwave, allowing it to remain crispy without sticking to the teeth.

또한, 상기한 특정 범위의 시간으로 건조시켜 떡이 덜 건조되거나 과하게 건조되는 것을 방지함으로써 상온에서 보관할 수 있는 장점이 있고, 또한 과건조되어 제품이 깨지는 현상을 방지할 수 있다.In addition, there is an advantage in that the rice cake can be stored at room temperature by preventing it from being under-dried or over-dried by drying it within the above-mentioned specific range of time, and also preventing the product from breaking due to over-drying.

이상으로 본 발명의 내용의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시예일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다.As the specific parts of the present invention have been described in detail above, those skilled in the art will understand that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. It will be obvious.

따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다. 본 발명의 단순한 변형 내지 변경은 이 분야의 통상의 지식을 가진 자에 의하여 용이하게 이용될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents. Simple modifications or changes of the present invention can be easily used by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Claims (9)

(a) 분쇄한 쌀가루를 소금물과 혼합하는 단계;
(b) 상기 혼합한 쌀가루를 증자하는 단계;
(c) 상기 증자한 쌀가루를 압출하여 떡으로 성형하는 단계;
(d) 상기 성형된 떡을 절단하는 단계;
(e) 상기 절단된 떡이 서로 달라붙지 않도록 냉각하는 단계;
(f) 상기 냉각시킨 떡을 숙성하는 단계; 및
(g) 상기 숙성시킨 떡을 건조하는 단계;를 포함하는, 전자레인지 조리용 건조떡의 제조방법으로서,
상기 성형은 떡의 굵기가 지름 7 mm가 되도록 수행하고, 상기 절단은 떡의 길이가 10 mm가 되도록 수행하며,
상기 숙성은 1℃의 온도에서 36~46시간 동안 수행하고,
상기 건조는 40℃의 온도에서 6 시간 동안 수행하는 것을 특징으로 하는 전자레인지 조리용 건조떡의 제조방법.
(a) mixing pulverized rice flour with salt water;
(b) steaming the mixed rice flour;
(c) extruding the steamed rice flour and forming it into rice cakes;
(d) cutting the molded rice cake;
(e) cooling the cut rice cakes to prevent them from sticking to each other;
(f) ripening the cooled rice cake; and
(g) drying the aged rice cake; a method of producing dried rice cake for microwave cooking, comprising:
The forming is performed so that the thickness of the rice cake is 7 mm in diameter, and the cutting is performed so that the length of the rice cake is 10 mm,
The ripening is performed for 36 to 46 hours at a temperature of 1°C,
A method of producing dried rice cake for microwave cooking, characterized in that the drying is performed for 6 hours at a temperature of 40 ° C.
 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 제1항에 있어서, 상기 분쇄한 쌀가루는,
쌀을 세척한 후, 침지하여 불리는 단계; 및
상기 불린 쌀의 물을 배수한 후, 분쇄하는 단계;를 포함하여 제조되는 것을 특징으로 하는 전자레인지 조리용 건조떡의 제조방법.
The method of claim 1, wherein the ground rice powder,
A step of washing rice and then soaking it; and
A method of producing dried rice cake for cooking in a microwave, comprising the step of draining the water from the soaked rice and grinding it.
 제1항에 있어서, 상기 건조떡은 상온에서 보관이 가능한 것을 특징으로 하는 전자레인지 조리용 건조떡의 제조방법.
The method of claim 1, wherein the dried rice cake can be stored at room temperature.
 제1항, 제7항 및 제8항 중 어느 한 항의 방법에 의해 제조된 건조떡을 전자레인지에서 팽화시킨 즉석식 팽화 쌀떡.Instant puffed rice cake made by puffing the dried rice cake prepared by the method of any one of claims 1, 7, and 8 in a microwave oven.
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