KR102651331B1 - Method for manufacturing an low-calorie tteokbokki rice cake - Google Patents

Abstract

In the present invention, a process of making a mixture by mixing 0.6 to 0.7 parts by weight of salt and 1 to 2 parts by weight of coconut oil with 100 parts by weight of rice flour, adding 24 to 25 parts by weight of water to the mixture, kneading the mixture, and then maturing for 1 to 2 hours. A process of steaming and gelatinizing the aged dough in a steamer for 7 to 25 minutes, kneading the gelatinized dough several times, putting the kneaded dough into an extruder and passing it through a 10 to 20 mm nozzle hole. A process of repeating the process at least twice to form and cut into a long rice cake shape, a process of rapidly cooling the formed rice cake by immersing it in cooling water at 10 to 15°C, and placing the rapidly cooled rice cake in an air atmosphere of 4 to 5°C. A low-calorie tteokbokki rice cake manufacturing method comprising a process of refrigerating for 1 to 6 hours under low heat is disclosed.

Description

{METHOD FOR MANUFACTURING AN LOW-CALORIE TTEOKBOKKI RICE CAKE}

The present invention relates to a low-calorie tteokbokki rice cake manufacturing method for reducing the calories contained in tteokbokki rice cake, a type of rice cake, and more specifically, by increasing the ratio of resistant starch, which is not digested by digestive enzymes in the body among carbohydrate components, to increase the proportion of carbohydrates in the stomach and intestines when consumed. This relates to a low-calorie tteokbokki rice cake manufacturing method that reduces calorie intake because digestive enzymes do not work in the small intestine and are not easily absorbed into the body.

Today, as dietary patterns become westernized and economic conditions improve, the proportion of the population with metabolic syndromes such as obesity, diabetes, hyperlipidemia, arteriosclerosis, and high blood pressure due to excessive intake of calories and lack of exercise is increasing.

The human body requires adequate energy for growth and maintenance, activity, and temperature regulation. This energy is supplied by the caloric energy contained in food, such as carbohydrates, fat, and protein.

In other words, the calories generated in the body from carbohydrates, fat, and protein, which are the three major caloric nutrients used as energy sources among food ingredients, are called 'calories', and the body produces 4 kcal, 9 kcal, and 4 kcal of energy per gram, respectively. Occurs.

Among these, carbohydrates are the main source of energy we use and are used to maintain blood sugar levels. When food is consumed, carbohydrates are broken down into glucose and used as an energy source. The remaining sugar used in the body is stored in the form of glycogen in the liver and muscles, and the rest is accumulated in fatty tissues such as subcutaneous fat. Insufficient carbohydrate intake can lead to weight loss or body weakness, while excessive carbohydrate intake can lead to obesity.

Therefore, adequate intake of carbohydrates is important to maintain the body and function.

Meanwhile, the GI index (Glycemic Index) refers to a value that indicates the degree to which blood sugar concentration increases during the process of converting carbohydrates into glucose. In other words, it is a value that compares the rate of increase in blood sugar level when each food is consumed based on the glucose level as '100' and the dietary fiber level as '0'. The higher the GI index, the faster the carbohydrate absorption rate and the higher the blood sugar level, while the lower the GI index, the slower the absorption rate.

At this time, if the blood sugar level is high, insulin is secreted and glucose is used to lower it, and the remaining amount of glucose is stored as fat, which increases the possibility of obesity. Therefore, it is better to consume foods with a relatively low GI index. In particular, low GI foods are broken down and absorbed slowly in the body even if they have the same amount of calories, making you feel fuller for a longer period of time.

Meanwhile, tteokbokki rice cake, a type of rice cake with the highest public awareness among rice cakes, is manufactured by using rice powder or wheat flour, water, and salt as basic raw materials, steaming it, and then molding it into a round and long shape.

For example, when rice is used as the main ingredient, regular rice cakes are made by soaking the rice in water, grinding it with rice powder, and steaming it in a mortar, or by steaming the rice powder, kneading it with a mortar, and then shaping it, but Tteokbokki rice cake is made with rice. The difference is that it is manufactured by soaking in water, pulverizing it into powder, steaming it, and then molding it with an extruder.

Specifically, the general method of manufacturing tteokbokki rice cake is to put rice flour in a steamer and steam it to create rice dough, which is then placed in a stirrer and kneaded for a certain period of time to complete the rice cake dough and then molded into a long rice cake shape.

Tteokbokki rice cake is a food whose main ingredient is starch (carbohydrate) from rice or wheat. If starch is not purified by applying water and heat, it is difficult to digest and absorb, and there is a significant difference in quality related to taste and texture. However, it has the drawback of being insufficient in terms of weight-increasing effect and having limitations in lowering calories.

In addition, since tteokbokki rice cakes are distributed with high moisture content, yeast and mold can grow, so they are surface sterilized and vacuum-packed for refrigerated distribution, but there is a limit to their shelf life, which does not extend significantly.

Meanwhile, unlike the starch in wheat flour, the starch in rice is converted into resistant starch, which has a similar effect to dietary fiber in the body. Resistant starch is not easily broken down by digestive enzymes in the body and is therefore not easily absorbed in the small intestine.

In other words, resistant starch is not absorbed in the small intestine but passes to the large intestine where it is broken down and absorbed by microorganisms, so blood sugar rises slowly and the feeling of fullness is maintained for a long time. In addition, compared to the 4 kcal per gram of carbohydrates, the calorie content of resistant starch is 2 kcal per gram, so it not only helps with weight loss or dieting, but also prevents various diseases such as obesity, diabetes, colon cancer, and rectal cancer.

The resistant starch component of rice almost disappears during the heating process, but when it is cooled, the general starch content decreases and the resistant starch content increases again.

As a conventional technology related to this, 'instant rice with increased resistant starch and reduced carbohydrate content and calories and method for manufacturing the same' has been disclosed in Patent Document 1.

Specifically, a) the step of washing and then selecting the first raw rice, the second raw rice, or a mixture thereof, b) soaking the selected raw rice, soaking it, and then dehydrating it, c) adding oil water to the dehydrated raw rice and stirring it. steps of mixing and then filling the product container, d) sterilizing and cooking the product, e) sealing the lid of the product container, f) steaming the sealed product, g) 4°C. It includes a step of cooling from 7°C.

However, because this requires a considerable amount of cooling time to increase resistant starch, if applied directly to the tteokbokki rice cake manufacturing method, aging (retrogradation) is accelerated, moisture is quickly removed, hardening, and moisture is lost, which significantly reduces preference and quality. There is a problem.

Meanwhile, aging of foods using rice flour is a major cause of quality deterioration due to the process in which gelatinized starch recrystallizes. Because rice cakes are manufactured through the gelatinization process of starch, they contain a lot of moisture. As time passes, the starch ages along with drying, increasing the hardness of the rice cakes, lowering the digestibility, and making it easier for microorganisms to grow.

Meanwhile, pine nut oil is a vegetable oil extracted from pine nuts and contains palmitic acid, stearic acid, oleic acid, linoleic acid, eicosenoic acid, and pinolenic acid. ), etc., and its functional characteristics are reported to reduce LDL and anti-cancer effects through the activation of low-density lipoprotein (LDL) receptor, as well as the effect of preventing various adult diseases.

In particular, pine nut oil extracted from Korean pine nuts contains a high content of pinolenic acid, which helps with weight loss by reducing appetite, and also helps prevent cardiovascular diseases such as arteriosclerosis by lowering blood cholesterol levels. It is effective.

Safflower seed oil is a vegetable oil extracted from safflower seeds and contains a large amount of unsaturated fatty acids, including linoleic acid, and tocopherol, so it has an antioxidant effect and is excellent for circulatory diseases such as high blood pressure, arteriosclerosis, myocardial infarction, arthritis, osteoporosis, and lowering cholesterol. It has been reported to be effective.

Meanwhile, supercritical extraction is an extraction operation that uses supercritical fluids such as carbon dioxide and pentane. In particular, carbon dioxide has a low critical temperature (31.1°C) and critical pressure (73.8 atm) and is non-toxic, enabling effective extraction and separation of useful substances, making it widely used in the food field.

This supercritical extraction method has the advantage of lower heating temperature than existing extraction methods, reducing the risk of denaturation of color and ingredients, reducing the rate of rancidity, and obtaining high purity and high quality extracts due to the large amount of active ingredients extracted.

Meanwhile, bitter melon contains triterpenoids, polypeptides, saponins, alkaloids, vitamin C, vitamin K, minerals such as Ca and Mg, and beta-carotene, which have various physiological properties. Contains active substances and antioxidants.

The main active ingredients of bitter melon have been reported to be flavan-3-ol derivatives and phenolic acids, and have various properties such as anticancer, antinecrosis, antihyperglycemic, antimutagenic, and antibacterial effects. The efficacy of is reported.

In particular, charantin, a fat-soluble substance mainly contained in the fruits and seeds of bitter melon, is known to be of great help in controlling blood sugar levels related to insulin resistance.

However, bitter gourd has the disadvantage of being too strong to be eaten raw.

The background or prior art described above herein is information possessed by the present inventor or acquired in the process of deriving and completing the present invention, and is merely indicated to help understand the technical significance of the present invention and to be useful in prior art search and examination. , it is to be clarified that this does not mean a technology that is generally known and widely used in the technical field to which the invention pertains before filing the application for the present invention.

KR 10-2019-0129465 A 2019. 11. 20. KR 10-2065766 B1 2020. 01. 07. KR 10-2541289 B1 2023. 06. 02. KR 10-1535842 B1 2015. 07. 06.

Accordingly, the present inventor comprehensively considered the above-mentioned matters and at the same time, with the idea of solving the technical limitations and problems of the existing tteokbokki rice cake manufacturing technology, the present inventor increased the proportion of resistant starch, which is not digested by digestive enzymes in the body, among carbohydrate components. The present invention was created as a result of continuous research to develop a new low-calorie tteokbokki rice cake manufacturing method that can achieve the effect of not being easily absorbed into the body due to the inability of digestive enzymes in the stomach and small intestine when ingested. .

Therefore, the technical problem and purpose to be solved by the present invention is to provide a low-calorie tteokbokki rice cake manufacturing method that reduces calorie intake by increasing the ratio of resistant starch, which is not digested by digestive enzymes in the body, among carbohydrate components.

Here, the technical problems and objectives to be solved by the present invention are not limited to the technical problems and objectives mentioned above, and other technical problems and objectives not mentioned can be understood from the description below as a matter of common knowledge in the technical field to which the present invention pertains. Those who have it will be able to understand it clearly.

Specific means according to the aspect of the present invention for effectively achieving a specific technical purpose while concretizing a new idea for solving the technical problem of the present invention as described above are (a) salt in 100 parts by weight of rice flour; A process of making a mixture by mixing 0.6 to 0.7 parts by weight with 1 to 2 parts by weight of coconut oil, (b) adding 24 to 25 parts by weight of water little by little to the mixture obtained in step (a) above and kneading it until it all comes together with a soft and sticky texture. Afterwards, a process of maturing for 1 to 2 hours, (c) a process of placing the aged dough obtained in process (b) above in a steamer and steaming (100 to 120°C, 4 atm) for 7 to 25 minutes and gelatinizing it, (d) At least the process of kneading the gelatinized dough obtained in step (c) several times, (e) putting the kneaded dough obtained in step (d) into an extruder and passing it through a 10-20mm nozzle hole. Process of forming and cutting into a long rice cake shape by repeating it twice; (f) Process of rapidly cooling the molded rice cake obtained in process (e) by immersing it in cooling water at 10 to 15°C; (g) process of (b) above presents a low-calorie tteokbokki rice cake manufacturing method that includes the process of refrigerating the rapidly cooled rice cake for 1 to 6 hours in an air atmosphere at 4 to 5 ℃.

As a result, the present invention allows the coconut oil component to enter between starch particles and change it into a structure in which digestive enzymes cannot act, thereby increasing the proportion of resistant starch among carbohydrate components that is not digested by digestive enzymes in the body.

In addition, a preferred aspect of the present invention is to make dough by further mixing 0.2 to 0.5 parts by weight of pine nut oil in step (a), thereby reducing the risk of denaturation and reducing the rate of rancidity due to the antioxidant effect.

In addition, a preferred aspect of the present invention is to suppress the rancidity of unsaturated fatty acids by further mixing 0.2 to 0.5 parts by weight of safflower seed oil in step (a) to prevent the production of undesirable taste and smell of tteokbokki rice cake. It can be prevented and the storage period can be extended.

In addition, in a preferred aspect of the present invention, the rice powder in step (a) is a carbohydrate hydrolyzing enzyme (carbohydrase) relative to 160 to 170 parts by weight of rice flour obtained by soaking the washed rice in water, dehydrating it, and pulverizing it. Mix 0.005-0.006 parts by weight with 45-46 parts by weight of water, stir at room temperature for 25 minutes, hydrolyze at 40-50°C for 3-4 hours to obtain hydrolyzed rice dough, freeze-dry and grind it. By using it, aging can be suppressed and shelf life can be extended.

In addition, in a preferred aspect of the present invention, in the process (a), pine nut oil is made by removing the outer skin of pine nuts, roasting them in a preheated pot or pan, crushing them into particle sizes of 5 to 12 mm, and placing them in a natural hemp bag. After putting it into the extractor of the supercritical Co2 extraction equipment, it is extracted with supercritical carbon dioxide for 480 minutes at a temperature of 40~50℃ and pressure of 280~300bar to extract the active ingredients contained in pine nuts. Extraction efficiency can be increased.

In addition, in a preferred aspect of the present invention, safflower seed oil is produced by washing safflower seeds in water, drying them, frying them in a preheated pot or pan, crushing them into particle sizes of 0.5 to 2 mm, and then crushing them into natural particles. It is placed in a burlap bag, placed in the extractor of a supercritical Co2 extraction equipment, and then supercritically extracted with supercritical carbon dioxide for 480 minutes at a temperature of 40 to 60°C and a pressure of 150 to 350 bar to remove the safflower seeds. The extraction efficiency of polyphenol compounds can be increased.

In addition, as a preferred aspect of the present invention, the cooled rice cake before the (fourth) process is immersed in an acidulant immersion solution of 9 to 10% (w/w) concentration for 90 to 120 seconds and then refrigerated to produce tteokbokki rice cake. By blocking initial microbial contamination without affecting the texture and taste of the product, bacterial growth can be suppressed as much as possible during the manufacturing process and the shelf life at room temperature can be extended to increase marketability.

In addition, as a preferred aspect of the present invention, the antioxidant functionality can be strengthened by increasing the antioxidant scavenging ability by mixing 2.5 to 5 parts by weight of bitter melon powder in step (a) to make a dough.

In addition, in a preferred aspect of the present invention, in the above process (a), the bitter melon powder is washed at least three times, dried with cold air at 42 to 48 ° C. for 2 to 3 days, and chopper (HD07026-5003, Hyundae Household Appliances Co, Ltd, Seoul, Korea), set the roaster's bowl at 150℃ and 200℃, maintained it in equilibrium for 10 minutes, and then roasted the pulverized bitter melon at 150~200℃. It can be obtained by roasting for 5 to 15 minutes. This is added to the rice powder in step (a), mixed thoroughly for 30 seconds, passed through a 20 mesh sieve, and added salt to promote the browning reaction. Through the roasting process, the bitter taste of Yeoju is lightened. The added flavor increases palatability and maximizes the antioxidant effect of bitter melon.

According to an embodiment that implements the technical idea on which the unique solution is based to solve the technical problem of the present invention, the coconut oil component enters between starch particles and changes it into a structure in which digestive enzymes cannot act, making it one of the carbohydrate components. It can increase the proportion of resistant starch that is not digested by digestive enzymes in the body.

Therefore, when consuming tteokbokki rice cake, digestive enzymes do not work in the stomach and small intestine, slowing down the eating speed, and since it is not converted to sugar and is not easily absorbed into the bloodstream, calorie intake can be reduced by 50 to 60%, lowering blood sugar levels and preventing obesity. there is.

In addition, pine nut oil acts as a preservative to extend the storage period of tteokbokki rice cakes, and safflower seed oil prevents the production of undesirable tastes and odors in tteokbokki rice cakes by suppressing the rancidity of unsaturated fatty acids, as well as supplementing nutrition and providing complex health benefits. It is possible to create high-nutrition, low-calorie foods that combine taste and aroma.

Furthermore, its excellent storability makes it easy to handle, store, transport, etc., and the shelf life can be extended by minimizing gas generation and quality deterioration due to microbial growth in a high-temperature environment.

Here, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description of the claims.

Figure 1 is a flow chart schematically showing a low-calorie tteokbokki rice cake manufacturing method according to an embodiment of the present invention.

Hereinafter, embodiments according to the present invention will be described in more detail with reference to the attached drawings.

Prior to this, the terms described below are defined in consideration of their functions in the present invention, and should be interpreted as concepts consistent with the technical idea of the present invention and meanings commonly used or commonly recognized in the relevant technical field.

Additionally, if it is determined that a detailed description of a known function or configuration related to the present invention may obscure the gist of the present invention, the detailed description will be omitted.

The drawings attached herein may be shown with exaggerated or simplified portions for the purpose of explanation of the composition of the technology, operation and operating principle of the technology, convenience of understanding, clarity of the technology, etc., and each component in the drawings may be shown in actual size. and that it does not exactly match the form.

In addition, in this specification, the term and/or refers to a combination of a plurality of related described items or includes any item among a plurality of related described items, and when a part includes a certain element, this means that it is specifically opposed to Unless otherwise stated, it does not mean excluding other components, but rather including other components.

In other words, terms such as 'include', 'have', etc. used in this specification mean the existence of features, numbers, steps, processes, operations, components, parts, or a combination thereof. It should be understood that it does not exclude the existence and possibility of addition of other features, numbers, steps, processes, operations, components, parts, or combinations thereof.

In addition, each process and step may occur differently from the specified order unless a specific order is clearly stated in the context. That is, each process and step may occur in the same order as specified, may be performed substantially simultaneously, or may be performed in the opposite order.

Additionally, terms such as first and second used in this specification may be used to describe various components. That is, terms such as first, second, etc. can be used only for the purpose of distinguishing one component from another component.

Meanwhile, “resistant starch” as used herein refers to indigestible starch that is difficult to decompose by digestive enzymes, such as raw potato starch or high amylose starch. Specifically, resistant starch, such as amylose starch, is not digested in the small intestine due to resistance to α-amylase when consumed, but is transported to the large intestine and then fermented, so it has a similar effect to dietary fiber, increases stool volume, and acetate in the large intestine. By increasing the production of short-chain fatty acids such as acetate and propionate, it reduces the hydrogen ion concentration (pH) in the large intestine, increases excretion of bile acids through feces, reduces blood sugar, cholesterol, triglycerides, and It has effects such as preventing colon cancer and can improve the total intestinal bacterial environment.

In addition, rice powder used in this specification refers to wet rice powder usually used in the production of tteokbokki rice cake.

[Specific Embodiment]

As shown in Figure 1, the low-calorie tteokbokki rice cake manufacturing method according to an embodiment of the present invention includes <raw material mixing process>, <kneading and aging process>, <steaming and gelatinization process>, <damping process>, and <forming and cutting process. >, <immersion and rapid cooling process>, and <refrigerated storage process>.

<Raw material mixing process>

This is a process of making a mixture by adding 0.6 to 0.7 parts by weight of salt and 1 to 2 parts by weight of coconut oil based on 100 parts by weight of rice flour in a mixing machine.

Here, salt plays a role in improving sensory characteristics by controlling salinity, and coconut oil plays a role in greatly increasing the content of resistant starch in rice flour (starch).

At this time, if the coconut oil exceeds 2 parts by weight, the flavor may decrease and taste greasy due to the unique odor, and if it is less than 1 part by weight, it will not have a significant effect on reducing calories.

Meanwhile, rice flour is made by soaking washed rice in water (20℃) for 2 to 8 hours, placing it on a sieve, dehydrating it for 1 hour, and pulverizing it using a roll mill (Mode DRR, Fivestar Engineering, Gveonggi, Korea). Mix 0.005-0.006 parts by weight of carbohydrate hydrolyzing enzyme (carbohydrase) with 45-46 parts by weight for ~170 parts by weight, stir at room temperature for 25 minutes, and then hydrolyze at 40-50℃ for 3-4 hours. By obtaining the rice dough and using freeze-dried and pulverized rice, aging can be suppressed and the shelf life can be extended.

Here, the rice powder may include brown rice, white rice, black rice, and/or glutinous rice, but is not particularly limited thereto.

And the carbohydrate hydrolyzing enzyme can be made by mixing 0.002 parts by weight of alpha-amylase (α-amylase), 0.001 parts by weight of xylanase, and 0.002 parts by weight of beta-amylase (β-amylase/AXB).

Meanwhile, in the process of mixing the mixture, in order to reduce the risk of denaturation due to the antioxidant effect and reduce the rate of rancidity, 0.2 to 0.5 parts by weight of pine nut oil can be further mixed to make a dough and aged for 1 to 2 hours.

Here, when pine nut oil is mixed in less than 0.2 parts by weight compared to 100 parts by weight of rice flour, there is a problem in that it does not affect the rate of rancidity and the hardening speed is fast, and when mixed in excess of 0.5 parts by weight, there is a problem in that the texture is deteriorated.

In addition, in order to suppress the rancidity of unsaturated fatty acids, prevent the formation of undesirable taste and smell of tteokbokki rice cakes, and extend the storage period, 0.2 to 0.5 parts by weight of safflower seed oil can be added to make the dough and aged for 1 to 2 hours. there is.

Here, when safflower seed oil is mixed in less than 0.2 parts by weight compared to 100 parts by weight of rice flour, it does not inhibit rancidity and does not affect the storage period, and when mixed in excess of 0.5 parts by weight, the texture is deteriorated.

Meanwhile, pine nut oil is made by drying pine nuts in the sun, separating the shells with a sheller, removing the inner skin and foreign substances from the pine nuts, and roasting the washed and dried white pine nuts in a preheated pot or pan, using an electronic mill to reduce the particle size to 5-12mm. After crushing it, put it in a natural hemp bag, put it in the extractor of the supercritical Co2 extraction equipment, and supercritically extract it with supercritical carbon dioxide for 480 minutes at a temperature of 40~50℃ and pressure of 280~300bar. By using it, the extraction efficiency of active ingredients with antioxidant, antibacterial and immune-boosting effects contained in pine nuts can be increased.

In addition, safflower seed oil is made by washing safflower seeds in water, drying them, roasting them in a preheated pot or pan, crushing them into particle sizes of 0.5 to 2 mm, putting them in a natural hemp bag, and putting them into the extractor of the supercritical Co2 extraction equipment. Then, the extraction efficiency of polyphenol compounds contained in safflower seeds can be increased by using supercritical carbon dioxide for 480 minutes at a temperature of 40 to 60 ℃ and a pressure of 150 to 350 bar.

For example, after washing safflower seeds with purified water, drying them and crushing them into small pieces, a certain amount is placed in a supercritical fluid extractor (Jasco) and a supercritical fluid chromatography pump (Jasco) is used. Safflower seed oil can be obtained by making pure carbon dioxide into a supercritical state at a temperature of 60°C and a pressure of 300 atm, mixing 10% by volume of 95% ethanol and extracting it every 4 minutes for up to 480 minutes.

Meanwhile, in the process of mixing the mixture, 2.5 to 5 parts by weight of bitter melon powder can be further mixed to strengthen the antioxidant functionality by increasing the antioxidant scavenging ability, and the dough can be aged for 1 to 2 hours.

At this time, the bitter melon powder was prepared by washing the bitter melon three times, drying it with cold air at 42~48℃ for 2~3 days, grinding it to about 1cm with a chopper (HD07026-5003, Hyundae Household Appliances Co, Ltd, Seoul, Korea), and then grinding it to about 1cm. , set the roaster's bowl at 150℃ and 200℃ and maintain the equilibrium state for 10 minutes, then roast the crushed bitter gourd at 150~200℃ for 5~15 minutes, add it to the rice flour, mix thoroughly for 30 seconds, and make a 20mesh Through the roasting process, which promotes the browning reaction by sifting through a sieve and adding salt, the natural bitter taste of bitter melon is diluted and the flavor is added, increasing palatability and maximizing the antioxidant effect.

Meanwhile, as the drying and roasting temperature and time of bitter melon increases, the total phenolics, total flavonoids, and browning substance contents increase, and correspondingly, the antioxidant activity and alpha-glucosidase inhibitory activity increase. It also increases, and alkaloids, which produce a bitter taste, may decrease.

In other words, the reduction rate of alkaloid compounds was 23.2% when roasted at 150°C for 5 minutes, 25.4% when roasted for 10 minutes, 38.9% when roasted for 15 minutes, and 52.8% when roasted at 200°C for 5 minutes and roasted for 10 minutes. It showed 60.2% when processed and 71.7% when roasted for 15 minutes.

Here, when less than 2.5 parts by weight of bitter melon powder is mixed with rice powder, the antioxidant scavenging effect is low, and when mixed with more than 5 parts by weight, moisture content and cohesion are reduced and sugar content increases.

<Dough and maturation process>

This is a process in which the mixture obtained from the mixing process is placed in a stirrer, 24 to 25 parts by weight of water is added little by little, kneaded uniformly until it all comes together with a soft and sticky texture, and then aged for 1 to 2 hours.

Here, when the dough is placed in a steamer and steamed, a large amount of water molecules are introduced into the crystal structure within the structure of the grain powder by heating, which destroys the hydrogen bond between the crystal structure and the starch of the grain powder, thereby promoting the bond between carbons. Afterwards, the heated starch is cooled and rearranged, thereby increasing the content of resistant starch.

Specifically, if the water content is less than 24 parts by weight, the moisture content in the dough is low, and the dietary fiber may expand due to high-temperature heating, which may reduce the texture of the tteokbokki rice cake and reduce the texture, and the amount sufficient for crystals in the structure of the grain powder may be reduced. There is a problem in that the content of resistant starch cannot be significantly increased because moisture cannot penetrate. If the water content exceeds 25 parts by weight, the dough becomes soggy that it easily stretches during molding and cannot be molded into the desired size and shape. Problems that are difficult to solve may arise.

<Steaming and gelatinization process>

This is a process where the aged dough obtained from the kneading and maturation process is placed in a steamer and steamed (100-120℃, 4 atm) for 7-25 minutes and gelatinized.

At this time, pour 2L of water into the steamer and heat it. When steam rises, place a wet cotton cloth on the bottom to collect moisture, and cover the top with a dry cotton cloth to prevent condensation. Steam for 7 to 25 minutes, then turn off the heat and steam for 5 minutes. The dough is gelatinized at room temperature.

Here, if the steaming treatment time is less than 7 minutes, the starch does not gelatinize well, so the surface of the final manufactured Tteokbokki rice cake may not be smooth and cracked, and if it exceeds 25 minutes, the starch gelatinizes excessively and the aging of the Tteokbokki rice cake is accelerated. Decreased texture may also result.

<Dam process>

This is a process where the gelatinized dough obtained from the steaming and gelatinization process is put into a punching machine and kneaded for 10 to 30 minutes to create elasticity.

In other words, if the steamed and gelatinized dough is kneaded closely, the texture becomes denser and moisture is maintained, and this makes it possible to obtain tteokbokki rice cakes with a sticky, chewy, and moist texture.

At this time, if kneaded for less than 10 minutes, the dough may not be mixed evenly and the stickiness may decrease, and if kneaded for more than 30 minutes, the texture of the tteokbokki rice cake may become too tough and the quality may deteriorate.

<Molding and cutting process>

This is a process in which the kneaded dough obtained from the kneading process is put into an extrusion molding machine (MD-010, Daesun Co., Ltd., Seoul, Korea), passed through a 10-20mm nozzle hole, pulled out, and cut to a certain length.

At this time, the process of passing through the nozzle hole is repeated at least twice to form and cut into a long rice cake shape.

<Immersion and rapid cooling process>

This is a process in which the molded rice cake obtained from the forming and cutting process is immediately cooled by immersing it in a immersion tank containing cooling water at 10~15℃.

In other words, the unique texture of the Tteokbokki rice cake can be maintained by quickly lowering the temperature of the fermenting material below a certain level and minimizing starch elution by removing surface moisture.

Afterwards, the rapidly cooled rice cakes are soaked in an acidulant immersion solution with a concentration of 9~10% (w/w) for 90~120 seconds to obtain tteokbokki rice cakes with a pH of 3.8~4.2 and stored in the refrigerator to affect the texture and taste of the rice cakes. By blocking initial microbial contamination without damaging the product, bacterial growth can be suppressed as much as possible during the manufacturing process, and marketability can be increased by extending the shelf life at room temperature.

At this time, the acidulant immersion solution contains 39.6w/w% lactic acid, 5.0w/w% citric acid, 7.0w/w% sodium L-lactate, 5.0w/w% gluconodelta lactone, 4.5w/w% sorbitol solution, and 38.9w% purified water. It may be made up of w/w%.

Here, if the immersion time exceeds 120 seconds, the surface of the tteokbokki rice cake may be damaged and starch may be eluted, and if it is less than 90 seconds, the expression of the action of inhibiting bacterial growth and improving preservability during distribution at room temperature is reduced.

[Test Example 1] Optimization of acidulant immersion conditions

As shown in Table 1 below, the time required when tteokbokki rice cakes were immersed to reach pH 3.9, 4.1, 4.3, and 4.5 for each concentration of the acidulant immersion solution was derived through the Singh-Kulshrestha model. Through this, it was confirmed that the lower the concentration of the acidulant immersion solution, the longer it takes to reach the target pH, and there remains a difference of up to 7.21 times in immersion time between the lowest concentration, 6%, and the highest concentration, 12%. Confirmed.

Acidulant steeping liquid
density(%) pH 3.9 4.1 4.3 4.5 Soaking time (s) 6 462.88 257.26 150.97 91.23 8 190.36 105.32 61.67 37.22 10 111.79 64.00 38.15 23.26 12 64.2 36.54 21.71 13.22

As shown in Table 2 below, as a result of immersion according to the concentration of the acidulant immersion solution, the texture changed significantly at pH 3.9 in the 6% acidulant immersion solution, and the structure of the tteokbokki rice cake was changed due to the high concentration of acid in the 12% acidulant immersion solution. When the pH changed to 3.9, a high decrease in hardness was observed even with a short immersion time. In the case of the 10% acidulant immersion solution, there was very little change in texture depending on the immersion time, and it was possible to reach pH 3.9 in a short time of less than 2 minutes. Through this, it was confirmed that 8% and 10% acidulant immersion solutions can be used to reach pH 4.1, and 10% acidulant immersion solutions can be used to reach pH below 4.1. Accordingly, 110 seconds was established as the optimal immersion time.

Acidulant steeping liquid
density(%) pH 3.9 4.1 4.3 4.5 Texture (g) 6 2936.67± ^165.40a 3589.33± ^430.34a 3425.00± ^1271.58a 4285.00± ^134.35a 8 3122.50± ^350.01a 3430.00± ^430.34a 3573.33±382.79 ^a 4041.00± ^1024.81a 10 3128.33± ^294.80a 3021.67± ^205.32a 3378.75± ^335.76a 3206.25± ^201.01a 12 2505.00± ^452.54a 3398.33± ^245.06ab 3191.67± ^362.95ab 3562.50±424.07 ^b

<Refrigerated storage process>

This is a process in which the cooled rice cakes from the immersion and cooling process are refrigerated for 1 to 6 hours under an air atmosphere of 4 to 5 degrees Celsius.

In other words, as the glucose molecules contained in tteokbokki rice cake are tightly bound, enzyme resistance becomes stronger. In this process, coconut oil plays a role in further solidifying the rearrangement of glucose molecules.

[Main action and operating principle]

In this way, the starch contained in the tteokbokki rice cake manufactured by the low-calorie tteokbokki rice cake manufacturing method according to an embodiment of the present invention is not broken down and converted into glucose by digestive enzymes, so it is not absorbed in the stomach and cannot be used in the body.

In other words, coconut oil and pine nut oil enter between starch particles and change it into a structure in which digestive enzymes cannot function, thereby increasing the proportion of resistant starch among carbohydrate components that is not digested by digestive enzymes in the body.

Therefore, when consuming tteokbokki rice cake, digestive enzymes do not work in the stomach and small intestine, slowing down the eating speed, and since it is not converted to sugar and is not easily absorbed into the bloodstream, calorie intake can be reduced by 50 to 60%, lowering blood sugar levels and preventing obesity. there is.

[Examples 1 to 3, Comparative Examples 1 to 3]

As shown in Table 3 below, tteokbokki rice cake was made according to the above-described manufacturing method by partially varying the content (mixing ratio) and conditions of the main ingredients constituting the low-calorie tteokbokki rice cake according to an embodiment of the present invention.

Example Comparison example One 2 3 One 2 3 Yeoju
powder 2.5 3.5 5 0 0 0 coconut oil One 2 2 2 0.5 3 pine nut oil 0.2 0.5 0 0 0 0 Safflower seed oil 0 0 0.5 0 0 0 Acidulant steeping liquid process process process unprocessed unprocessed unprocessed cold storage
storage time 2 4 6 0 0 0

[Test Example 2] Nutritional composition test

In order to measure the calories of the tteokbokki rice cakes prepared according to Examples 1 to 3 and Comparative Examples 1 to 3, a nutritional component test was conducted at the Korea Bioanalytical Research Institute Co., Ltd.

As a result of the test, as shown in Table 4 below, it can be confirmed that the calories of the Tteokbokki rice cakes of Examples 1 to 3 were significantly reduced compared to the Tteokbokki rice cakes of Comparative Examples 1 to 3.

In other words, the amount of heat can be reduced only by refrigerating the rapidly cooled rice cake for 2 to 6 hours in an air atmosphere of 4 to 5 degrees Celsius.

Test Items Example Comparison example One 2 3 One calorie
(kcal/100g) 193.98 195.29 202.03 214.73 carbohydrate
(g/100g) 41.42 41.65 42.01 45.30 sugars
(g/100g) 0 0 0 2.21 crude protein
(g/100g) 4.87 4.92 49.6 6.20 crude fat
(g/100g) 0.98 0.99 0.99 0.97 saturated fat
(g/100g) 0.75 0.78 0.79 0.44 trans fat
(g/100g) 0.05 0.06 0.06 0 cholesterol
(mg/100g) 0 0 0 0 salt
(mg/100g) 393.37 398.66 398.89 489.72 moisture
(%) 51.31 52.69 52.90 46.55 batch
(%) 1.42 1.51 1.52 0.98

[Test Example 3] DPPH radical scavenging ability

To determine the antioxidant activity, the antioxidant activity was measured by hydrogen electron donation ability. 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. This mixed sample was left in the dark at room temperature for 30 minutes to react, and then the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each test three times, and then the degree of decrease in absorbance relative to the control was calculated using the following equation.

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

A: Absorbance of DPPH solution without sample addition

B: Absorbance of the sample reacted with DPPH in the reaction solution

sample DPPH radical scavenging ability (%) Example 1 41.2±2.0 Example 2 42.4±1.0 Example 3 44.1±1.0 Comparison example 1 24.2±2.0 Comparison example 2 29.5±2.0 Comparison example 3 31.3±2.4

As shown in Table 5 above, the DPPH radical scavenging activity results showed that the sample of Example 3 with a long refrigerated storage time showed the highest DPPH radical scavenging activity, and the sample of Comparative Example 1 with a short refrigerated storage time showed the lowest activity. .

In addition, it was confirmed that the DPPH radical scavenging effect increased as the addition ratio of bitter melon powder increased.

[Test Example 4] Microbial Safety Analysis

To establish the shelf life of Tteokbokki rice cakes at room temperature, microbial safety was analyzed at an accelerated temperature of 15 to 35°C. As shown in Table 6 below, in the samples of Examples 1 to 3 stored at 15 to 35°C, general bacteria, mold and E. coli were not detected during the storage period.

save
period
(Day) Storage temperature (℃) 15 25 35 aerobic bacteria fungus E. coli aerobic bacteria fungus E. coli aerobic bacteria fungus E. coli One Not detected Not detected Not detected 15 Not detected Not detected Not detected 30 Not detected Not detected Not detected 45 Not detected Not detected Not detected 60 Not detected Not detected Not detected 75 Not detected Not detected Not detected 90 Not detected Not detected Not detected

These results confirm that tteokbokki rice cakes with a pH of 3.8 to 4.2 are obtained by dipping them in the acidulant immersion solution for 90 to 120 seconds and storing them in the refrigerator is effective in suppressing bacterial growth as much as possible and increasing the shelf life at room temperature.

[Test Example 5] Measurement of resistant starch content

The content of resistant starch in the tteokbokki rice cake samples prepared according to Examples 1 to 3 and Comparative Examples 1 to 3 was measured, and the results are shown in Table 7 below.

Measurements were made using the AOAC method using a kit from Wicklow. 100 mg of the sample was reacted with pancreatin α-amylase at 37°C for 16 hours, and a 2 M KOH solution was added to the precipitate to disperse and dissolve it. A 1.2 M sodium acetate buffer solution (pH 3.8) and amyloglucosidase were added and reacted at 50°C for 30 minutes, and then amylose, a resistant starch, was calculated based on the amount of hydrolyzed glucose.

Amylose content (%) Example 1 34.6 Example 2 36.8 Example 3 35.9 Comparison example 1 14.1 Comparison example 2 14.3 Comparison example 3 16.7

As shown in Table 7 above, as a result of measuring the amylose content for each sample, it was confirmed that the amount of amylose produced is affected by the contents of coconut oil, pine oil, and safflower seed oil added during dough production, and the moisture content When it was high, the amount of amylose produced tended to increase.

[Sensory evaluation]

Sensory evaluation was performed on the tteokbokki rice cake samples prepared according to Examples 1 to 3 and Comparative Examples 1 to 3, and the average value for each item was calculated. At this time, 30 non-smokers were selected as participants in the sensory evaluation in consideration of their health, reliability, and interest in the experiment, and the experiment was conducted after sufficiently educating them about the purpose, evaluation method, and standards of the experiment.

The samples were cut into uniform sizes (1 × 1 cm ² ) and provided at 20 g each, and bottled water for rinsing the mouth was also provided. The order of tasting was to eat one sample, write down the evaluation of the sample, rinse the mouth thoroughly with bottled water, and then taste and evaluate another sample a few minutes later.

The evaluation criteria were expressed as statistically processed average values for each item of appearance, flavor, taste, hardness, chewiness, and overall preference using a 7-point scale where the closer to 7, the greater the preference. The results are shown in Table 8 below.

sample Storage period (days) Exterior zest taste Hardness chewiness Overall
preference color Moist Example 1 One 5.74±1.36 5.34±1.45 5.12±1.46 5.50±1.07 5.54±1.29 5.13±0.29 5.50±1.07 5 5.38±0.32 5.28±1.32 5.01±1.32 5.38±1.34 5.26±1.32 5.03±1.76 5.24±1.04 Example 2 One 5.62±1.29 5.38±1.19 5.24±1.16 5.87±1.69 5.46±1.03 5.34±1.03 5.75±1.20 5 5.32±1.65 5.16±1.42 5.05±1.68 5.58±1.36 5.26±1.06 5.18±0.86 5.63±1.13 Example 3 One 5.75±0.96 5.69±1.19 4.89±1.67 5.43±1.37 5.38±1.32 5.26±1.26 5.13±0.83 5 5.48±1.49 5.38±1.52 4.68±1.84 5.36±1.38 5.16±1.62 5.12±1.24 5.04±1.26 Comparison example 1 One 5.39±1.06 5.31±1.69 4.54±1.39 4.54±1.07 4.03±1.09 4.97±1.29 4.75±1.28 5 5.26±0.76 4.28±1.23 3.25±1.06 4.25±0.79 3.18±1.07 4.14±0.71 3.87±1.67

As a result of the evaluation, each sample of Examples 1 to 3 showed no significant difference in appearance, flavor, taste, hardness, chewiness, and overall preference, and Example 2 was significantly higher in overall preference compared to Comparative Example 1. showed the score.

Each sample of Examples 1 to 3 and Comparative Example 1 showed a tendency for the appearance, flavor, taste, hardness, chewiness, and overall preference to gradually decrease as the storage period elapsed.

In particular, moisture (Moistness) showed very high scores initially for each sample of Examples 1 to 3 and Comparative Example 1, but as the storage period elapsed, Examples 1 to 3 showed no significant difference, but Comparative Example 1 The samples showed significant differences.

Comparative Example 1, in which coconut oil, pine nut oil, or safflower seed oil was not mixed, showed no significant difference in appearance from Examples 1 to 3, but showed lower scores in hardness, chewiness, and overall preference compared to Examples 1 to 3.

Among these, in Example 2, pine nut oil was added to improve the sense of intake due to the nutty taste and flavor of pine nuts, and in Example 3, safflower seed oil was added to improve the taste due to the savory aroma, increase chewiness, and have a softer texture. It is judged to have been lost.

In particular, in Example 2, it was confirmed that the taste and chewiness, which are the most important sensory characteristics that determine the palatability of tteokbokki rice cake, were properly balanced due to the appropriate amount of pine nut oil added, resulting in the best sensory properties.

Therefore, it can be judged that it is most desirable to produce tteokbokki rice cake by adding 2 parts by weight of coconut oil, 0.5 parts by weight of pine nut oil, and 3.5 parts by weight of bitter melon powder.

Meanwhile, the present invention is not limited to the above-described embodiments and the accompanying drawings, and may be modified and applied in various ways not exemplified without departing from the technical spirit of the present invention. It is clear to those skilled in the art that the present invention can be broadly applied by replacing components and changing it to other equivalent embodiments.

Therefore, contents related to modifying and applying the technical features of the present invention should be construed as being included within the technical idea and scope of the present invention.

Claims (3)

A low-calorie tteokbokki rice cake manufacturing method including the following processes.
(a) 2.5 to 5 parts by weight of bitter melon powder obtained by mixing 100 parts by weight of rice flour, drying the washed bitter melon with cold air for 2 to 3 days at 42 to 48°C, pulverizing it, and then roasting it at 150 to 200°C for 5 to 15 minutes, Process of making a mixture by mixing 0.6 to 0.7 parts by weight of salt and 1 to 2 parts by weight of coconut oil
(B) A process of adding 24 to 25 parts by weight of water to the mixture obtained in step (a) above, kneading the mixture, and then maturing for 1 to 2 hours.
(c) A process of steaming (100-120°C, 4 atm) and gelatinizing the aged dough obtained in step (b) above in a steamer for 7-25 minutes.
(d) Process of kneading the gelatinized dough obtained in process (c) above
(E) A process of putting the kneaded dough obtained in step (d) above into an extruder and passing it through a 10-20mm nozzle hole, repeating the process at least twice to form and cut it into a long rice cake shape.
(f) A process of rapidly cooling the molded rice cake obtained in step (e) above by immersing it in cooling water at 10 to 15°C.
(G) A process of refrigerating the rice cake rapidly cooled in process (b) above for 1 to 6 hours in an air atmosphere of 4 to 5 ℃.
According to paragraph 1,
A low-calorie tteokbokki rice cake manufacturing method that makes dough by mixing 0.2 to 0.5 parts by weight of pine nut oil in step (a) above.
According to claim 1 or 2,
A low-calorie tteokbokki rice cake manufacturing method in which dough is made by further mixing 0.2 to 0.5 parts by weight of safflower seed oil in step (a).

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