KR102671208B1 - Tteokbokki tteokbokki and how to make it - Google Patents

Abstract

The present invention relates to a method for manufacturing tteokbokki rice cakes with improved quality and preservation. More specifically, plum extract and astringent persimmon fermentation extract were used as acidulants used when mixing ingredients, rice husk extract was applied in the cooling process, and astringency was added in the alcohol treatment step. By applying fermented persimmon extract, the final product is related to a method of manufacturing tteokbokki rice cakes with improved quality and preservation with food properties.

Description

Tteokbokki rice cake and its manufacturing method {Tteokbokki tteokbokki and how to make it}

The present invention relates to a tteokbokki rice cake and a method of manufacturing the same. More specifically, plum extract and astringent persimmon fermentation extract were used as acidulants used when mixing ingredients, rice husk extract was applied in the cooling process, and astringent persimmon fermentation extract was used in the alcohol treatment step. By application, the final product relates to a method of manufacturing tteokbokki rice cakes with foodological properties.

Persimmon is edible and has its origins in Korea, Japan, and China. It contains 0.1-1.5% organic acids, 1.3-1.8% pectin, and a relatively high content of vitamin C. Its benefits include detoxifying hangovers, enuresis, coughing, and chronic bronchitis. , It is known to have antipyretic and geothermal effects.

Plums are native to China, and in terms of food science, they contain about 4.8 to 6.8% of organic acids, 0.17% of sugars, and about 10 mg% of vitamin C. They are processed and cooked into raw food, plum wine, pickled vegetables, pickled plums, plum sauce, etc. There is plum jam, etc., and its effects are known to relieve fatigue, relieve fever, neuralgia, rheumatism, and anemia.

Rice husk is a rice husk produced in the process of manufacturing rice using rice. It consists of the flower base and the outer shell of plant seeds. The composition is about 56% by weight cellulose, about 20% by weight ligrin, and about 20% by weight. It is known to contain % pentosan and about 0.2% lipid by weight. Nutritionally, it is rich in vitamin B, which is related to metabolism, and is known to be effective in obesity, diabetes, constipation, high blood pressure, and myocardial infarction.

Conventional patented technologies related to Tteokbokki include Application No. 10-2009-0105918, “Instant Tteokbokki Rice Cake Manufacturing Method”, Application No. 10-2017-0010243, and “Tteokbokki Sauce Containing Ginseng” Application No. 10-2017-0053452. ”“Method for manufacturing Tteokbokki with sauce and flavor using garlic juice” Registration No. 10-2356579” “Method for manufacturing Garaetteok or Tteokbokki rice cake that can be stored at room temperature” Registration No. 10-0297521” “Tteokbokki that can be stored for a long time at room temperature “Manufacturing method of rice cake” Registration number 10-0854061” “Method of manufacturing tteokbokki rice cake that can be stored for a long time at room temperature” Registration number 10-1325870” “Method of manufacturing tteokbokki rice cake that can be stored for a long time at room temperature” Registration number 10-20422248 Ho” “Method for manufacturing rice cake for tteokbokki with improved sensory properties and preservation properties” Registration number 10-122686698” “Method for manufacturing tteokbokki sauce with excellent taste and texture” Registration number 10-1932068” “Yeon. “Curry rice cake soup and tteokbokki rice cake and their manufacturing method”, etc.

Patented technologies related to plum include registration number 10-1210896, “Toothpaste composition for oral bad breath containing plum”, registration number 10-1605540, “Fragrant wood herbal liquor using pine and plum and its manufacturing method”, registration number 10-2207366. ”“Plum syrup composition containing allolose and its manufacturing method”“Registration number 10-1714579”“Salad dressing composition containing plum powder and its manufacturing method”“Registration number 10-1344154”“Manufacture of plum pills using red ginseng and soybeans Method “Registration number 10-1749025” “Functional salt containing plum juice and method of manufacturing the same”, etc.

Patents related to rice husk include Application No. 10-2009-7008153, “Rice husk material processed as a germination and plant growth medium,” Application No. 10-2010-0120860, and “New rice husk fermentation method and feed additive composition containing the fermented rice husk.” No. 10-2009-7008153” “Processed rice husk material as germination and plant growth medium” Application No. 10-2001-0012889” “Building insulation panel using rice husk” Application No. 10-2009-0043391” “Rice husk thermal insulation material development method” Application No. 10-2010-0115198”“A fuel plant using rice husk as fuel, a combustion device, and a grain drying device equipped with a combustion device” Application No. 10-2010-0117777”“Method for processing rice husk and its processed products” Application No. 10- 2011-0090878” “Rice husk fiber and high bulk rice husk fiber paper using the same” Registration No. 10-0710618” “Composite material using rice husk and its manufacturing method” Registration No. 10-0553383” “Rice husk charcoal production device and its manufacture Method “Registration No. 20-0215225” and “Rice Husk Residential Flooring and Rice Husk Wood” were applied and registered, but like this patent, plum extract and astringent persimmon fermented extract were used as acidulants used when mixing ingredients in the tteokbokki rice cake manufacturing process. By applying rice husk extract in the cooling process and applying astringent persimmon fermentation extract in the alcohol treatment stage, the final product has improved quality and preservation with food-related properties. There has been no report on the technology or use of the tteokbokki rice cake manufacturing method until now.

Therefore, the present invention has been completed with the technical object of the invention to provide a method for producing tteokbokki rice cakes with improved quality and preservation using astringent persimmon and plum extracts and rice husk extracts.

The present invention was developed to solve the problems of the prior art described above. Tteokbokki, which is cooked according to the consumer's preference using rice or wheat as the main raw material, is a traditional food and a representative K-food that has already been popularized. It was engraved with In particular, teenagers mainly consume it as a snack or meal replacement. This kind of tteokbokki is produced on a small scale and in a factory to suit modern society's dietary habits and social structure, but in terms of industrialization, long-term preservation and quality improvement are far away.

Therefore, the purpose of the present invention is to develop tteokbokki rice cakes and a method of manufacturing them with improved consumer preference, high quality, and preservability by applying cutting-edge processing technology using natural substances in the production of tteokbokki, a traditional food. .

Accordingly, the present invention is a method of producing tteokbokki rice cakes by using plum extract and astringent persimmon fermentation extract as acidulants used when mixing ingredients, rice husk extract in the cooling process, and astringent persimmon fermentation extract in the alcohol treatment step. The step is a mixing step of mixing water, flour, salt, and acidulant, the second step is a kneading/aging step in which the mixed contents are kneaded and then aged in a ripening device, and the third step is kneading the aged contents at 100°C for 10 to 15 minutes. A heating step of heating, the fourth step is an extrusion molding step of extruding the heated contents with an extruder, the fifth step is a cooling step of cooling the extruded contents, and the sixth step is of transferring the cooled contents between products when using the product. The 7th step is a cutting step of cutting the immersed contents, the 8th step is a drying step of drying the cut contents, and the 9th step is the drying step. When packaging the contents with an automatic meter, the set amount is automatically measured and the metal is detected with a metal detector. The 10th step is to process the contents after the 9th step and treat the contents with the alcohol mixture before packaging, so that the alcohol mixture is 0.1% by weight. The technical feature is that it includes the packaging and commercialization steps of tteokbokki rice cakes that are sprayed 1 to 3 times and then packaged.

In the mixing step, 22% by weight of water containing 1 to 5% by weight of rice husk extract, 74.5% by weight of flour, 2% by weight of salt containing 1 to 5% by weight of pink salt, and 1.5% by weight of acidulant are mixed for 10 minutes using a vacuum blender. Mixing is a technical feature.

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The technical characteristic of the acidulant is that it consists of 60-75% by weight of plum extract, 10-20% by weight of lactic acid, 1-10% by weight of persimmon extract, and 10-15% by weight of purified water.

The cooling step is technically characterized in that immersion cooling is performed for 2 minutes while maintaining the cooling water temperature at 4 to 5°C, and the cooling water contains 1 to 5% by weight of the prepared rice husk extract.

In the maintenance immersion step, in order to prevent entanglement and adhesion of the contents, the contents are added to a mixture of bottled water: sweet oil-S: rice husk extract in a ratio of 60 to 85: 10 to 30: 5 to 10 (w/w/w). The technical feature is soaking for 1 to 5 minutes.

The alcohol mixture in the Tteokbokki rice cake packaging and commercialization stage is technically characterized in that it is manufactured by mixing 85 to 90% by weight of 80% alcohol and 10 to 15% by weight of astringent persimmon fermented extract.

The astringent persimmon fermented extract is obtained by immersing 100 g of astringent persimmon in bottled water containing 1 to 5% by weight of the rice husk extract for 10 to 30 minutes, washing twice in tap water, grinding in a vacuum blender for 5 to 10 minutes, and then blending at 25 to 30°C for 24 hours. Its technical characteristic is that it passes through 2-3 layers of sterilized gauze after fermentation for ~48 hours.

According to the tteokbokki rice cake and its manufacturing method of the present invention, tteokbokki, a representative K-food that has already been popularized as a traditional food and is mainly consumed by teenagers as a snack or meal replacement, is mass-produced through factoryization and industrialization due to changes in modern society's eating habits and social structure. It is happening. Accordingly, by manufacturing excellent quality tteokbokki with improved safety, long-term preservation, and quality of tteokbokki, the final product is high quality, beneficial to consumer preference and health, and can be said to be an invention that can provide economic benefits.

1 is a process flow chart showing a preferred embodiment of the present invention.

The present invention will be described in detail with reference to the attached drawings as follows.

Hereinafter, Figure 1 is a tteokbokki rice cake manufacturing process diagram. The first step of the present invention is a mixing step of ingredients, the second step is a kneading / aging step, the third step is a heating step, the fourth step is an extrusion molding step, and the fifth step is. The step is the cooling step, the 6th step is the maintenance immersion step, the 7th step is the cutting step, the 8th step is the drying step, the 9th step is the weighing and metal detector step, and the 10th step is tteokbokki packaging and manufacturing the product. This method is explained in detail through its composition and operation as follows.

Therefore, in the tteokbokki manufacturing process, plum extract and astringent persimmon fermentation extract were used as acidulants when mixing ingredients, rice husk extract was applied in the cooling process, and astringent persimmon fermentation extract was applied in the alcohol treatment stage, so the final product was tteokbokki with foodological properties. The purpose is to develop a rice cake manufacturing method.

(1) Material mixing step

This step is a mixing step of each ingredient based on the total weight of 1kg. Water (containing 1-5% by weight of rice husk extract) 22% by weight, flour (all-purpose flour) 74.5% by weight, salt (pink salt 1-5% by weight) Contains: 2% by weight (produced in Bolivia) and 1.5% by weight acidulant and mixed for 10 minutes using a vacuum mixer (Hanil, K-25, Korea).

Meanwhile, the composition of the acidulant was 60-75% by weight of plum extract, 10-20% by weight of lactic acid, 1-10% by weight of persimmon extract, and 10-15% by weight of purified water.

(2) Kneading/ripening stage

This step is the step of kneading and maturing the contents mixed in (1).

The above contents were kneaded for 30 minutes using a kneader (Daewon, HD-121, Korea) and then aged in an aging machine (4°C, 60 minutes) before use.

(3) Heating step

This step is a step of heating the aged product treated in (2).

The contents were heated at 100°C for 10 to 15 minutes before use.

(4) Extrusion molding step

The heated contents of (3) were extruded into a ring shape with a diameter of approximately 7.0 mm using an extruder (Hyein, KD-251, Korea).

(5) Cooling step

In the step of cooling the contents in (4), immersion cooling was performed for about 2 minutes (up to a content temperature of about 30°C) while maintaining the cooling water temperature at 4-5°C. The coolant used at this time was one containing 1 to 5% by weight of rice husk extract prepared in the same manner as above.

(6) Maintenance soaking step

To prevent entanglement and adhesion between products when using the contents of (5) in the final product, mix bottled water: sweet oil-S: rice husk extract in a mixing ratio of 60 ~ 85 : 10 ~ 30 : 5 ~ 10.

The contents were soaked for 1 to 5 minutes using a mixture (20 to 30°C) mixed (w/w/w).

(7) cutting step

In the cutting step of (6), the contents were cut to a length of about 10 cm using a food cutter.

(8) Drying step

The cut contents in (7) were dried twice using a cold air dryer (Hanil, KD-125, Korea) at 5~10°C for 5~8 hours in a drying room to remove the moisture of the contents (tteokbokki rice cake). The content was allowed to reach 35-40%.

(9) Weighing and metal detector stage

The next step is to automatically measure the contents of (8) to the specified amount for packaging using an automatic weigher.

(10) Tteokbokki packaging and product stages

The contents of (9) are first processed into an alcohol mixture before packaging in the packaging and commercialization stage.

This is the stage of manufacturing and commercializing the final tteokbokki after vacuum packaging by spraying 0.1% by weight of the alcohol mixture 1 to 3 times. The alcohol mixture used at this time was a mixture of 85-90% by weight of 80% alcohol and 10-15% by weight of astringent persimmon fermented extract. To prepare the astringent persimmon fermented extract, 100g of astringent persimmon was mixed with bottled water containing 1-5% by weight of the rice hull extract for 10-15%. After soaking for 30 minutes, washing twice in tap water, grinding for 5 to 10 minutes with a vacuum blender (KD-210, Korea), fermenting at 25 to 30℃ for 24 to 48 hours, passing through 2 to 3 layers of sterilized gauze. used.

Hereinafter, with reference to the drawings, preferred embodiments of the present invention are as follows.

(1) Example of measuring moisture content of tteokbokki according to the amount of rice husk extract added when mixing ingredients

The present invention measures the moisture content of tteokbokki according to the amount of rice husk extract added when mixing ingredients.

It appeared as shown in Table 1.

① Moisture measurement

Referring to Table 1, the moisture content of Tteokbokki rice cake was measured using the AOAC method.

② Tteokbokki moisture content measurement results according to the amount of rice husk extract added

As shown in Table 1, the moisture content in all treatments ranged from 45.52 to 45.88%, showing no significant differences among treatments.

(2) Example of measuring tteokbokki color according to the amount of rice husk extract added when mixing ingredients

In the present invention, the color of tteokbokki according to the amount of rice husk extract added when mixing ingredients was shown in Table 2.

① Color measurement: Place a certain amount of tteokbokki rice cake in a Petri dish, wrap a wrap on it, and then use a chromaticity meter (Minolta CR 300, Japan) to measure L (lightness), a (redness), and b (yellowness) values. Measured.

② Tteokbokki color measurement results according to the amount of rice husk extract added

Referring to Table 2, the L (lightness) value showed a lower value as the amount of rice husk extract added increased, and a (redness) and b (yellowness) showed higher values.

(3) Example of measuring the antioxidant effect of tteokbokki according to the amount of rice husk extract added when mixing ingredients

The present invention relates to the antioxidant effect of tteokbokki according to the amount of rice husk extract added when mixing ingredients.

Measurements were shown in Table 3.

① Measurement of antioxidant effect

(a) Total polyphenol content

Total phenol content was measured using the Folin-Ciocalteu method. 20 ml of methanol was added to 10 g of the sample, centrifuged at room temperature for 24 hours, and 5 ml of the supernatant was concentrated under reduced pressure, dissolved in 3 ml of methanol, and used to measure the polyphenol content. 1 ml of 2% Na2CO3 solution was added to 50 μl of extract in a 96-well plate, left for 3 minutes, and then 50 μl of 50% Folin-Ciocalteu reagent was added. After 30 minutes, the absorbance value of the reaction solution was measured at 750 nm, and 0.1% gallic acid was used as a standard material. The measuring device used was an ELISA reader (Infinite F50, Tecan, Switzerland).

(b) DPPH radical scavenging ability

DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was measured by modifying Broyce's method. DPPH solution was used at a concentration of 0.1% and measured as follows. After reacting with DPPH and methanol 1:1 (C), methanol (Co), DPPH and sample 1:1 (S), and sample and methanol 1:1 (So) for 30 minutes, ELISA reader (Sunrise basic, Tecan) was used at 517 nm. , Austria) was used to measure the absorbance. Each experiment was repeated three times and averaged, and the degree of decrease in absorbance relative to the control was calculated using the following equation.

DPPH radical scavenging activity(%)=[1-(S-So)/(C-Co)]x100

② Results of measuring the antioxidant effect of tteokbokki according to the amount of rice husk extract added when mixing ingredients

Referring to Table 3, the antioxidant effect showed higher values for both DPPH radical scavenging ability (15.22-23.55%) and total polyphenol content (7.22-14.22 mgGAE/g) as the amount of rice husk extract added increased.

(4) Example of measuring tteokbokki color according to the number of injections when treating tteokbokki alcohol mixture

In the present invention, the color of tteokbokki according to the number of injections when treating tteokbokki alcohol mixture was shown in Table 4.

① Color measurement: Place a certain amount of tteokbokki rice cake in a Petri dish, wrap a wrap on it, and then use a chromaticity meter (Minolta CR 300, Japan) to measure L (lightness), a (redness), and b (yellowness) values. Measured.

② Tteokbokki color measurement results according to the number of injections when treating Tteokbokki alcohol mixture

Referring to Table 4, the L (brightness), a (redness), and b (yellowness) values did not show significant differences in all treatment groups according to the number of injections when treating the alcohol mixture.

(5) Example of measuring the antioxidant effect of Tteokbokki according to the number of injections when treating Tteokbokki alcohol mixture

In the present invention, the Tteokbokki antioxidant effect was measured according to the number of injections when treating the Tteokbokki alcohol mixture, as shown in Table 5.

① Measurement of antioxidant effect

(a) Total polyphenol content

Total phenol content was measured using the Folin-Ciocalteu method. 20 ml of methanol was added to 10 g of the sample, centrifuged at room temperature for 24 hours, and 5 ml of the supernatant was concentrated under reduced pressure, dissolved in 3 ml of methanol, and used to measure the polyphenol content. 1 ml of 2% Na2CO3 solution was added to 50 μl of extract in a 96-well plate, left for 3 minutes, and then 50 μl of 50% Folin-Ciocalteu reagent was added. After 30 minutes, the absorbance value of the reaction solution was measured at 750 nm, and 0.1% gallic acid was used as a standard material. The measuring device used was an ELISA reader (Infinite F50, Tecan, Switzerland).

(b) DPPH radical scavenging ability

DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was measured by modifying Broyce's method. DPPH solution was used at a concentration of 0.1% and measured as follows. After reacting with DPPH and methanol 1:1 (C), methanol (Co), DPPH and sample 1:1 (S), and sample and methanol 1:1 (So) for 30 minutes, ELISA reader (Sunrise basic, Tecan) was used at 517 nm. , Austria) was used to measure the absorbance. Each experiment was repeated three times and averaged, and the degree of decrease in absorbance relative to the control was calculated using the following equation.

DPPH radical scavenging activity(%)=[1-(S-So)/(C-Co)]x100

② Measurement results of Tteokbokki antioxidant effect according to the number of injections when treating Tteokbokki alcohol mixture

Referring to Table 5, the antioxidant effect showed higher values for both DPPH radical activity (9.11-18.99%) and total polyphenol content (5.11-15.66 mgGAE/g) as the number of sprays increased.

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Claims (9)

As a method of manufacturing tteokbokki rice cake,
The first step is a mixing step of mixing water, flour, salt, and acidulant,
The second step is a kneading/aging step in which the mixed contents are kneaded and then aged in a maturation period,
The third step is a heating step in which the aged contents are heated at 100°C for 10 to 15 minutes,
The fourth step is an extrusion molding step in which the heated contents are extruded using an extruder,
The fifth step is a cooling step of cooling the extruded contents,
The sixth step is a maintenance immersion step in which the cooled contents are maintained and immersed to prevent entanglement and adhesion between products when used,
The seventh step is a cutting step of cutting the immersed contents,
The eighth step is a drying step of drying the cut contents,
The 9th step is a weighing and metal detector step of automatically weighing the amount set when packaging the dried contents with an automatic meter and detecting metal with a metal detector;
The 10th step includes the tteokbokki rice cake packaging and commercialization step in which the contents after the 9th step are sprayed 1 to 3 times with 0.1% by weight of the alcohol mixture by treating the contents with the alcohol mixture before packaging,
The mixing step is,
Characterized by mixing 22% by weight of water containing 1 to 5% by weight of rice husk extract, 74.5% by weight of wheat flour, 2% by weight of salt containing 1 to 5% by weight of pink salt, and 1.5% by weight of acidulant for 10 minutes using a vacuum blender. How to make tteokbokki rice cake.
delete delete According to clause 1,
The acidulant is,
A method of producing tteokbokki rice cake, characterized in that it consists of 60-75% by weight of plum extract, 10-20% by weight of lactic acid, 1-10% by weight of persimmon extract, and 10-15% by weight of purified water.
According to clause 1,
The cooling step is,
Immerse cooling for 2 minutes while maintaining the coolant temperature at 4~5℃.
A method of producing tteokbokki rice cake, characterized in that the cooling water contains 1 to 5% by weight of the prepared rice husk extract.
According to clause 1,
The maintenance immersion step is,
To prevent entanglement and adhesion of the contents, immerse the contents in a mixture of bottled water: sweet oil-S: rice husk extract in a ratio of 60 to 85: 10 to 30:5 to 10 (w/w/w) for 1 to 5 minutes. A method of manufacturing tteokbokki rice cakes, characterized by soaking.
According to clause 1,
The alcohol mixture in the tteokbokki rice cake packaging and commercialization stage is,
A method of producing tteokbokki rice cake, characterized in that mixing 85 to 90% by weight of 80% alcohol and 10 to 15% by weight of astringent persimmon fermentation extract.
According to clause 7,
The astringent persimmon fermented extract,
100 g of astringent persimmons were soaked in bottled water containing 1 to 5% by weight of the rice husk extract for 10 to 30 minutes, washed twice in tap water, ground in a vacuum blender for 5 to 10 minutes, fermented at 25 to 30°C for 24 to 48 hours, and then sterilized. A method of manufacturing tteokbokki rice cakes, characterized by passing through 2 to 3 layers of gauze.
Tteokbokki rice cake, characterized in that it is manufactured by the manufacturing method of any one of claims 1, 4 to 8.