KR102675236B1 - Manufacturing method of rice cake with excellent storage stability and sensory properties - Google Patents
Manufacturing method of rice cake with excellent storage stability and sensory properties Download PDFInfo
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- KR102675236B1 KR102675236B1 KR1020210127253A KR20210127253A KR102675236B1 KR 102675236 B1 KR102675236 B1 KR 102675236B1 KR 1020210127253 A KR1020210127253 A KR 1020210127253A KR 20210127253 A KR20210127253 A KR 20210127253A KR 102675236 B1 KR102675236 B1 KR 102675236B1
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 268
- 235000009566 rice Nutrition 0.000 title claims abstract description 262
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 54
- 230000001953 sensory effect Effects 0.000 title abstract description 25
- 240000007594 Oryza sativa Species 0.000 title description 226
- 238000003860 storage Methods 0.000 title description 22
- 239000000843 powder Substances 0.000 claims abstract description 69
- 238000011049 filling Methods 0.000 claims abstract description 65
- 239000000203 mixture Substances 0.000 claims abstract description 63
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000004080 punching Methods 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims abstract 42
- 241000207961 Sesamum Species 0.000 claims description 22
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- 239000004615 ingredient Substances 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 235000007215 black sesame Nutrition 0.000 claims description 7
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 240000004244 Cucurbita moschata Species 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 5
- 244000111489 Gardenia augusta Species 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000015136 pumpkin Nutrition 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229940026314 red yeast rice Drugs 0.000 claims description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 2
- 240000006891 Artemisia vulgaris Species 0.000 claims description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 8
- 238000001125 extrusion Methods 0.000 description 8
- 235000007189 Oryza longistaminata Nutrition 0.000 description 6
- 229920000945 Amylopectin Polymers 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
- A23V2300/20—Freezing
-
- 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
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
본 발명의 일 예에 따른 떡의 제조방법은 건조 맵쌀 가루 100 중량부에 대하여 소금 0.5~3 중량부 및 물(water) 60~100 중량부를 첨가하고 반죽한 후 분쇄하여 가루 형태의 혼합물을 수득하는 단계; 상기 혼합물을 스팀식 찜기에 넣고 15~65분 동안 증자한 후 영하 30~50℃에서 25~40℃로 냉각하여 냉각된 혼합물을 수득하는 단계; 상기 냉각된 혼합물 100 중량부 당 밀가루 0.4~1.0 중량부를 첨가하고 5~10분 동안 펀칭하여 떡피 반죽을 수득하는 단계; 및 상기 떡피 반죽을 압출하여 떡피로 성형하고, 떡피에 떡소를 충전한 후 마감하여 내부에 떡소가 충전된 떡을 수득하는 단계를 포함한다. 본 발명의 방법으로 제조된 떡은 냉동 후 해동하거나 상온에서 장시간 저장하여도 딱딱하게 굳지 않고 동시에 맛, 조직감, 쫄깃함, 전체 기호도 등과 같은 관능특성이 우수하다.The method for producing rice cake according to an example of the present invention is to obtain a mixture in powder form by adding 0.5 to 3 parts by weight of salt and 60 to 100 parts by weight of water to 100 parts by weight of dried spicy rice powder, kneading, and then pulverizing. step; Putting the mixture in a steam steamer, steaming for 15 to 65 minutes, and then cooling from -30 to 50°C to 25 to 40°C to obtain a cooled mixture; Adding 0.4 to 1.0 parts by weight of flour per 100 parts by weight of the cooled mixture and punching for 5 to 10 minutes to obtain a rice cake dough; And extruding the rice cake skin dough and forming it into rice cake skin, filling the rice cake skin with rice cake filling, and finishing the rice cake skin to obtain a rice cake filled with rice cake filling inside. The rice cake produced by the method of the present invention does not harden even when thawed after freezing or stored at room temperature for a long time, and at the same time has excellent sensory characteristics such as taste, texture, chewiness, and overall preference.
Description
본 발명은 떡의 제조방법에 관한 것으로서, 더 상세하게는 장시간 보관하여도 딱딱하게 굳지 않고 동시에 맛, 조직감, 씹힘성, 전체 기호도 등과 같은 관능특성이 우수한 떡의 제조방법에 관한 것이다.The present invention relates to a method for producing rice cakes, and more specifically, to a method for producing rice cakes that do not harden even when stored for a long time and at the same time have excellent sensory characteristics such as taste, texture, chewiness, and overall preference.
쌀은 투명도로 보아 크게 멥쌀과 찹쌀로 구분하며, 멥쌀은 투명한데 비해 찹쌀은 뽀얗고 불투명하다. 쌀의 주성분인 전분은 다당류인 아밀로오스(amylose)와 아밀로펙틴(amylopectin)으로 구성되며, 그 중 찹쌀은 주로 아밀로펙틴으로만 구성되어 있는 반면, 멥쌀은 15~20%의 아밀로오스와 80~85%의 아밀로펙틴으로 구성되어 있다. 따라서 찹쌀로 밥을 짓거나 떡을 만들면 멥쌀에 비해 매우 차진 성질을 나타내며, 오래 두어도 잘 굳어지지 않고, 탄력성과 부드러움을 장기간 유지할 수 있다. 이와 같이 멥쌀과 찹쌀은 전분조직상의 큰 차이 때문에 같은 방법으로 가공해도 나름대로 용도가 다르며 가공식품의 품질에도 상당한 차이를 나타낸다.Rice is largely divided into non-glutinous rice and glutinous rice in terms of transparency. Non-glutinous rice is transparent, whereas glutinous rice is white and opaque. Starch, the main component of rice, is composed of the polysaccharides amylose and amylopectin. Among them, glutinous rice consists mainly of amylopectin, while non-glutinous rice consists of 15-20% amylose and 80-85% amylopectin. Consists of. Therefore, when you cook rice or make rice cakes with glutinous rice, it exhibits a much stiffer property than non-glutinous rice, does not harden well even if left for a long time, and can maintain its elasticity and softness for a long period of time. As such, due to the large difference in starch structure, non-glutinous rice and glutinous rice have different uses even when processed in the same way, and there is a significant difference in the quality of processed foods.
전분의 노화(retrogradation)란 호화(gelatinization)된 전분을 상온에서 오랜 기간 방치할 경우 전분 분자들이 수소 결합을 통하여 서로 결합함으로써, 부분적으로 결정성 구조를 형성하는 현상을 의미한다. 따라서, 전분의 수소 결합 형성으로 인해 전분에 존재하고 있던 물이 밖으로 빠져나가서 제품이 딱딱하게 굳어지게 된다. 전분의 노화에 영향을 미치는 여러 요인 중에는 전분의 종류, 전분 내 아밀로스와 아밀로펙틴의 조성, 저장온도, pH, 수분함량 등의 물리적, 화학적 조건뿐만 아니라 각종 첨가물도 영향을 미친다. 따라서 트레할로스, 계면활성제, 유화제, 올리고당, 생전분 당화형 아밀라제를 첨가하여 노화를 억제하려는 시도가 많이 이루어져 왔다. 그러나 주로 첨가제, 보존제 등에 의한 노화억제 방법이 대부분이어서 식품 첨가물을 전혀 함유하지 않고도 식감이 우수하고, 저장기간이 향상되어 오랫동안 상온에서 굳지 않는 떡의 개발이 연구되어 왔다.Retrogradation of starch refers to a phenomenon in which starch molecules bind to each other through hydrogen bonds to partially form a crystalline structure when gelatinized starch is left at room temperature for a long period of time. Therefore, due to the formation of hydrogen bonds in starch, the water present in the starch escapes and the product hardens. Among the many factors that affect the aging of starch, not only physical and chemical conditions such as the type of starch, the composition of amylose and amylopectin in starch, storage temperature, pH, and moisture content, but also various additives affect it. Therefore, many attempts have been made to suppress aging by adding trehalose, surfactants, emulsifiers, oligosaccharides, and raw starch glycated amylase. However, since most methods of suppressing aging are based on additives and preservatives, research has been conducted on the development of rice cakes that have an excellent texture without containing any food additives, have an improved storage period, and do not harden at room temperature for a long time.
굳지 않는 떡의 제조방법과 관련하여 대한민국 등록특허공보 제10-1099619호에는 (a) 곡물을 수침한 후, 물기를 제거하는 단계; (b) 상기 물기가 제거된 곡물을 분쇄한 후, (a)단계의 곡물을 기준으로 22~35 중량%의 물을 첨가하여 재분쇄하Regarding the manufacturing method of rice cake that does not harden, Republic of Korea Patent Publication No. 10-1099619 includes the steps of (a) soaking grains and removing moisture; (b) After grinding the grains from which the water has been removed, 22 to 35% by weight of water is added based on the grains in step (a) and re-grinded.
는 단계; (c) 상기 재분쇄된 곡물을 증자하는 단계; 및 (d) 상기 증자된 곡물을 식힌 후, (a)단계의 곡물을 기준으로 015~10 중량%의 밀가루를 첨가하고 펀칭하여 떡을 제조하는 단계를 포함하는 장기간 굳지 않는 떡의 제조방법이 개시되어 있다.steps; (c) steaming the re-ground grain; And (d) after cooling the steamed grains, adding 015 to 10% by weight of flour based on the grains in step (a) and punching to produce rice cakes. A method for producing rice cakes that do not harden for a long time is disclosed. It is done.
본 발명은 종래의 기술적 배경하에서 도출된 것으로서, 본 발명의 목적은 장시간 보관하여도 딱딱하게 굳지 않고 동시에 맛, 조직감, 쫄깃함, 전체 기호도 등과 같은 관능특성이 우수한 떡의 제조방법을 제공하는데에 있다.The present invention was derived from the conventional technical background, and the purpose of the present invention is to provide a method for producing rice cakes that do not harden even when stored for a long time and at the same time have excellent sensory characteristics such as taste, texture, chewiness, and overall preference.
본 발명의 출원인은 대한민국 농촌진흥청으로부터 대한민국 등록특허 제10-1099619호의 굳지 않는 떡 제조 기술에 대해 통상실시권 형태의 기술이전을 받았고, 상기 등록특허 기술을 기초로 내부 충전물이 포함된 떡 제조 기술을 연구한 결과, 곡물을 증자한 후의 냉각 조건이 떡의 저장 안정성 및 관능특성에 크게 영향을 미친다는 점을 확인하고 본 발명을 완성하였다.The applicant of the present invention has received technology transfer in the form of a non-hardening rice cake manufacturing technology of Korean Registered Patent No. 10-1099619 from the Rural Development Administration of the Republic of Korea, and has researched rice cake manufacturing technology containing internal filling based on the registered patent technology. As a result, it was confirmed that the cooling conditions after steaming grains greatly affect the storage stability and sensory characteristics of rice cakes, and the present invention was completed.
상기 목적을 해결하기 위하여 본 발명의 일 예는 건조 맵쌀 가루 100 중량부에 대하여 소금 0.5~3 중량부 및 물(water) 60~100 중량부를 첨가하고 반죽한 후 분쇄하여 가루 형태의 혼합물을 수득하는 단계; 상기 혼합물을 스팀식 찜기에 넣고 15~65분 동안 증자한 후 영하 30~50℃에서 25~40℃로 냉각하여 냉각된 혼합물을 수득하는 단계; 상기 냉각된 혼합물 100 중량부 당 밀가루 0.4~1.0 중량부를 첨가하고 5~10분 동안 펀칭하여 떡피 반죽을 수득하는 단계; 및 상기 떡피 반죽을 압출하여 떡피로 성형하고, 떡피에 떡소를 충전한 후 마감하여 내부에 떡소가 충전된 떡을 수득하는 단계를 포함하는, 떡의 제조방법을 제공한다. 본 발명의 일 예에 따른 떡의 제조방법은 바람직하게는 상기 내부에 떡소가 충전된 떡을 영하 30~50℃에서 0.5~3 hr 동안 급냉한 후 포장하는 단계를 더 포함한다.In order to solve the above object, an example of the present invention is to add 0.5 to 3 parts by weight of salt and 60 to 100 parts by weight of water to 100 parts by weight of dried spicy rice powder, knead, and then grind to obtain a mixture in powder form. step; Putting the mixture in a steam steamer, steaming for 15 to 65 minutes, and then cooling from -30 to 50°C to 25 to 40°C to obtain a cooled mixture; Adding 0.4 to 1.0 parts by weight of flour per 100 parts by weight of the cooled mixture and punching for 5 to 10 minutes to obtain a rice cake dough; And it provides a method for manufacturing rice cakes, including the step of extruding the rice cake skin dough and forming it into rice cake skin, filling the rice cake skin with rice cake filling, and then finishing the rice cake skin to obtain a rice cake filled with rice cake filling inside. The method of manufacturing rice cake according to an example of the present invention preferably further includes the step of rapidly cooling the rice cake filled with rice cake filling inside at -30 to 50°C for 0.5 to 3 hr and then packaging it.
본 발명의 일 예에 따른 떡의 제조방법에서 상기 가루 형태의 혼합물은 떡의 저장 안정성 및 관능특성을 고려할 때 바람직하게는 건조 맵쌀 가루 100 중량부에 대하여 소금 0.8~2 중량부 및 물(water) 70~90 중량부를 첨가하고 반죽한 후 분쇄하여 수득될 수 있다.In the method of producing rice cake according to an example of the present invention, considering the storage stability and sensory characteristics of the rice cake, the mixture in powder form preferably contains 0.8 to 2 parts by weight of salt and water per 100 parts by weight of dried spicy rice powder. It can be obtained by adding 70 to 90 parts by weight, kneading, and then pulverizing.
본 발명의 일 예에 따른 떡의 제조방법에서 상기 냉각된 혼합물은 떡의 저장 안정성 및 관능특성을 고려할 때 바람직하게는 혼합물을 스팀식 찜기에 넣고 25~55분 동안 증자한 후 영하 35~45℃에서 25~35℃로 냉각하여 수득될 수 있다.In the method for producing rice cake according to an example of the present invention, considering the storage stability and sensory characteristics of the rice cake, the cooled mixture is preferably placed in a steam steamer and steamed for 25 to 55 minutes and then steamed at -35 to 45 ° C. It can be obtained by cooling to 25~35℃.
본 발명의 일 예에 따른 떡의 제조방법에서 상기 떡피 반죽은 떡의 저장 안정성 및 관능특성을 고려할 때 바람직하게는 냉각된 혼합물 100 중량부 당 밀가루 0.5~0.9 중량부를 첨가하고 6~9분 동안 펀칭하여 수득될 수 있다.In the method for producing rice cake according to an example of the present invention, considering the storage stability and sensory characteristics of the rice cake, the dough is preferably made by adding 0.5 to 0.9 parts by weight of flour per 100 parts by weight of the cooled mixture and punching for 6 to 9 minutes. It can be obtained by doing this.
본 발명의 일 예에 따른 떡의 제조방법에서 상기 떡소는 공지의 다양한 떡소에서 선택될 수 있다. 상기 떡소는 떡의 관능특성을 고려할 때 바람직하게는 참깨 가루 100 중량부 당 통 참깨 20~50 중량부, 소금 0.5~5 중량부, 설탕 25~100 중량부 및 물엿 120~300 중량부를 포함하는 조성물이고, 더 바람직하게는 참깨 가루 100 중량부 당 통 참깨 25~45 중량부, 소금 0.8~3 중량부, 설탕 30~80 중량부 및 물엿 140~280 중량부를 포함한다. 또한, 상기 떡소는 떡의 관능특성을 고려할 때 바람직하게는 참깨 가루 100 중량부 당 흑임자 가루 50~150 중량부를 더 포함할 수 있고, 더 바람직하게는 참깨 가루 100 중량부 당 흑임자 가루 75~125 중량부를 더 포함할 수 있다.In the method for producing rice cake according to an example of the present invention, the rice cake filling may be selected from various known rice cake fillings. Considering the sensory characteristics of the rice cake, the rice cake filling is preferably a composition comprising 20 to 50 parts by weight of whole sesame seeds, 0.5 to 5 parts by weight of salt, 25 to 100 parts by weight of sugar, and 120 to 300 parts by weight of starch syrup per 100 parts by weight of sesame powder. And, more preferably, it includes 25 to 45 parts by weight of whole sesame seeds, 0.8 to 3 parts by weight of salt, 30 to 80 parts by weight of sugar, and 140 to 280 parts by weight of starch syrup per 100 parts by weight of sesame powder. In addition, considering the sensory characteristics of the rice cake, the rice cake filling may preferably further include 50 to 150 parts by weight of black sesame powder per 100 parts by weight of sesame powder, and more preferably 75 to 125 parts by weight of black sesame powder per 100 parts by weight of sesame powder. It can include more wealth.
본 발명의 일 예에 따른 떡의 제조방법에서 상기 내부에 떡소가 충전된 떡은 관능특성을 고려할 때 바람직하게는 떡피 100 중량부 당 떡소 15~30 중량부를 포함할 수 있고, 더 바람직하게는 떡피 100 중량부 당 떡소 18~26 중량부를 포함할 수 있다.In the method of producing rice cake according to an example of the present invention, considering the sensory characteristics, the rice cake filled with rice cake filling may preferably include 15 to 30 parts by weight of rice cake filling per 100 parts by weight of rice cake skin, and more preferably, rice cake skin. It may contain 18 to 26 parts by weight of rice cake per 100 parts by weight.
본 발명의 일 예에 따른 떡의 제조방법에서 상기 내부에 떡소가 충전된 떡은 저장 안정성 및 관능특성을 고려할 때 바람직하게는 영하 35~45℃에서 1~2.5 hr 동안 급냉된 후 포장된다.In the method of manufacturing rice cake according to an example of the present invention, the rice cake filled with rice cake filling inside is preferably rapidly frozen at -35 to 45°C for 1 to 2.5 hr and then packaged, considering storage stability and sensory characteristics.
상기 목적을 해결하기 위하여 본 발명의 다른 예는 건조 맵쌀 가루 100 중량부에 대하여 소금 0.5~3 중량부, 색상 부여 성분 0.5~10 중량부 및 물(water) 60~100 중량부를 첨가하고 반죽한 후 분쇄하여 가루 형태의 혼합물을 수득하는 단계; 상기 혼합물을 스팀식 찜기에 넣고 15~65분 동안 증자한 후 영하 30~50℃에서 25~40℃로 냉각하여 냉각된 혼합물을 수득하는 단계; 상기 냉각된 혼합물 100 중량부 당 밀가루 0.4~1.0 중량부를 첨가하고 5~10분 동안 펀칭하여 떡피 반죽을 수득하는 단계; 및 상기 떡피 반죽을 압출하여 떡피로 성형하고, 떡피에 떡소를 충전한 후 마감하여 내부에 떡소가 충전된 떡을 수득하는 단계를 포함하는, 떡의 제조방법을 제공한다. 본 발명의 다른 예에 따른 떡의 제조방법은 본 발명의 일 예에 따른 떡의 제조방법과 비교할 때 떡피 제조시 색상 부여 성분이 더 첨가되어 다양한 색상을 가진 떡을 제공할 수 있다.In order to solve the above object, another example of the present invention is to add 0.5 to 3 parts by weight of salt, 0.5 to 10 parts by weight of a color imparting ingredient, and 60 to 100 parts by weight of water to 100 parts by weight of dried spicy rice powder, knead, and then knead. Grinding to obtain a mixture in powder form; Putting the mixture in a steam steamer, steaming for 15 to 65 minutes, and then cooling from -30 to 50°C to 25 to 40°C to obtain a cooled mixture; Adding 0.4 to 1.0 parts by weight of flour per 100 parts by weight of the cooled mixture and punching for 5 to 10 minutes to obtain a rice cake dough; And it provides a method for producing rice cakes, including the step of extruding the rice cake skin dough and molding it into rice cake skin, filling the rice cake skin with rice cake filling, and finishing the rice cake skin to obtain a rice cake filled with rice cake filling inside. Compared to the method for producing rice cake according to another example of the present invention, the method for producing rice cake according to another example of the present invention can provide rice cakes with various colors by adding more color-imparting components when manufacturing the rice cake skin.
본 발명의 다른 예에 따른 떡의 제조방법에서 상기 가루 형태의 혼합물은 떡의 저장 안정성 및 관능특성을 고려할 때 바람직하게는 건조 맵쌀 가루 100 중량부에 대하여 소금 0.8~2 중량부, 색상 부여 성분 2~8 중량부 및 물(water) 70~90 중량부를 첨가하고 반죽한 후 분쇄하여 수득될 수 있다. 상기 색상 부여 성분의 공지의 다양한 식품 성분에서 선택될 수 있다. 예를 들어, 상기 색상 부여 성분은 단호박 가루와 치자 가루의 조합으로 이루어진 노란색 부여 성분, 홍국 가루로 이루어진 빨간색 부여 성분, 자색고구마로 이루어진 보라색 부여 성분 또는 쑥 가루로 이루어진 초록색 부여 성분에서 선택될 수 있다. 상기 노란색 부여 성분은 단호박 가루와 치자 가루의 중량비가 100:1 내지 100:4가 되게 조합될 수 있다.In the method of producing rice cake according to another example of the present invention, considering the storage stability and sensory characteristics of the rice cake, the mixture in the form of powder preferably contains 0.8 to 2 parts by weight of salt and 2 parts by weight of color imparting ingredient per 100 parts by weight of dried spicy rice powder. It can be obtained by adding ~8 parts by weight and 70-90 parts by weight of water, kneading, and then pulverizing. The color imparting ingredient may be selected from various known food ingredients. For example, the color imparting ingredient may be selected from a yellow imparting ingredient composed of a combination of sweet pumpkin powder and gardenia powder, a red imparting ingredient composed of red yeast rice powder, a purple imparting ingredient composed of purple sweet potato, or a green imparting ingredient composed of mugwort powder. . The yellow-granting ingredient may be combined so that the weight ratio of sweet pumpkin powder and gardenia powder is 100:1 to 100:4.
본 발명의 다른 예에 따른 떡의 제조방법에서 상기 냉각된 혼합물은 떡의 저장 안정성 및 관능특성을 고려할 때 바람직하게는 혼합물을 스팀식 찜기에 넣고 25~55분 동안 증자한 후 영하 35~45℃에서 25~35℃로 냉각하여 수득될 수 있다.In the method of producing rice cake according to another example of the present invention, considering the storage stability and sensory characteristics of the rice cake, the cooled mixture is preferably placed in a steam steamer and steamed for 25 to 55 minutes and then steamed at -35 to 45 ° C. It can be obtained by cooling to 25~35℃.
본 발명의 다른 예에 따른 떡의 제조방법에서 상기 떡피 반죽은 떡의 저장 안정성 및 관능특성을 고려할 때 바람직하게는 냉각된 혼합물 100 중량부 당 밀가루 0.5~0.9 중량부를 첨가하고 6~9분 동안 펀칭하여 수득될 수 있다.In the method of producing rice cake according to another example of the present invention, considering the storage stability and sensory characteristics of the rice cake, the dough is preferably made by adding 0.5 to 0.9 parts by weight of flour per 100 parts by weight of the cooled mixture and punching for 6 to 9 minutes. It can be obtained by doing this.
본 발명의 다른 예에 따른 떡의 제조방법에서 상기 떡소는 공지의 다양한 떡소에서 선택될 수 있다. 상기 떡소는 떡의 관능특성을 고려할 때 바람직하게는 참깨 가루 100 중량부 당 통 참깨 20~50 중량부, 소금 0.5~5 중량부, 설탕 25~100 중량부 및 물엿 120~300 중량부를 포함하는 조성물이고, 더 바람직하게는 참깨 가루 100 중량부 당 통 참깨 25~45 중량부, 소금 0.8~3 중량부, 설탕 30~80 중량부 및 물엿 140~280 중량부를 포함한다. 또한, 상기 떡소는 떡의 관능특성을 고려할 때 바람직하게는 참깨 가루 100 중량부 당 흑임자 가루 50~150 중량부를 더 포함할 수 있고, 더 바람직하게는 참깨 가루 100 중량부 당 흑임자 가루 75~125 중량부를 더 포함할 수 있다.In the method for producing rice cake according to another example of the present invention, the rice cake filling may be selected from various known rice cake fillings. Considering the sensory characteristics of the rice cake, the rice cake filling is preferably a composition comprising 20 to 50 parts by weight of whole sesame seeds, 0.5 to 5 parts by weight of salt, 25 to 100 parts by weight of sugar, and 120 to 300 parts by weight of starch syrup per 100 parts by weight of sesame powder. And, more preferably, it includes 25 to 45 parts by weight of whole sesame seeds, 0.8 to 3 parts by weight of salt, 30 to 80 parts by weight of sugar, and 140 to 280 parts by weight of starch syrup per 100 parts by weight of sesame powder. In addition, considering the sensory characteristics of the rice cake, the rice cake filling may preferably further include 50 to 150 parts by weight of black sesame powder per 100 parts by weight of sesame powder, and more preferably 75 to 125 parts by weight of black sesame powder per 100 parts by weight of sesame powder. It can include more wealth.
본 발명의 다른 예에 따른 떡의 제조방법에서 상기 내부에 떡소가 충전된 떡은 관능특성을 고려할 때 바람직하게는 떡피 100 중량부 당 떡소 15~30 중량부를 포함할 수 있고, 더 바람직하게는 떡피 100 중량부 당 떡소 18~26 중량부를 포함할 수 있다.In the method of producing rice cake according to another example of the present invention, considering the sensory characteristics, the rice cake filled with rice cake filling may preferably contain 15 to 30 parts by weight of rice cake filling per 100 parts by weight of rice cake skin, and more preferably, rice cake skin. It may contain 18 to 26 parts by weight of rice cake per 100 parts by weight.
본 발명의 다른 예에 따른 떡의 제조방법에서 상기 내부에 떡소가 충전된 떡은 저장 안정성 및 관능특성을 고려할 때 바람직하게는 영하 35~45℃에서 1~2.5 hr 동안 급냉된 후 포장된다.In the method of manufacturing rice cake according to another example of the present invention, the rice cake filled with rice cake filling inside is preferably rapidly frozen at -35 to 45°C for 1 to 2.5 hr and then packaged, considering storage stability and sensory characteristics.
본 발명의 방법으로 제조된 떡은 냉동 후 해동하거나 상온에서 장시간 저장하여도 딱딱하게 굳지 않고 동시에 맛, 조직감, 쫄깃함, 전체 기호도 등과 같은 관능특성이 우수하다.The rice cake produced by the method of the present invention does not harden even when thawed after freezing or stored at room temperature for a long time, and at the same time has excellent sensory characteristics such as taste, texture, chewiness, and overall preference.
도 1은 본 발명의 떡 제조예 1에서 제조한 흰색 알떡을 나타내는 사진이다.
도 2는 본 발명의 떡 제조예 2에서 제조한 노란색 알떡을 나타내는 사진이다.
도 3은 본 발명의 떡 제조예 3에서 제조한 빨간색 알떡을 나타내는 사진이다.
도 4는 본 발명의 떡 제조예 4에서 제조한 보라색 알떡을 나타내는 사진이다.Figure 1 is a photograph showing white rice cake prepared in Rice Cake Production Example 1 of the present invention.
Figure 2 is a photograph showing yellow rice cake prepared in Rice Cake Preparation Example 2 of the present invention.
Figure 3 is a photograph showing red rice cake prepared in Rice Cake Production Example 3 of the present invention.
Figure 4 is a photograph showing the purple rice cake prepared in Rice Cake Preparation Example 4 of the present invention.
이하, 본 발명을 실시예를 통하여 구체적으로 설명한다. 다만, 하기 실시예는 본 발명의 기술적 특징을 명확하게 예시하기 위한 것일 뿐, 본 발명의 권리범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail through examples. However, the following examples are only intended to clearly illustrate the technical features of the present invention and do not limit the scope of the present invention.
1. 떡소의 제조1. Manufacturing of rice cake filling
떡소 제조예 1.Tteokso manufacturing example 1.
참깨 가루 100 중량부, 통 참깨 35 중량부, 소금 2 중량부, 설탕 40 중량부 및 물엿 150 중량부를 균일하게 혼합하여 갈색의 떡소를 제조하였다.Brown rice cake filling was prepared by uniformly mixing 100 parts by weight of sesame powder, 35 parts by weight of whole sesame seeds, 2 parts by weight of salt, 40 parts by weight of sugar, and 150 parts by weight of starch syrup.
떡소 제조예 2.Tteokso manufacturing example 2.
참깨 가루 100 중량부, 흑임자 가루 100 중량부, 통 참깨 35 중량부, 소금 1 중량부, 설탕 65 중량부 및 물엿 250 중량부를 균일하게 혼합하여 검은색 떡소를 제조하였다.Black rice cake filling was prepared by uniformly mixing 100 parts by weight of sesame powder, 100 parts by weight of black sesame powder, 35 parts by weight of whole sesame seeds, 1 part by weight of salt, 65 parts by weight of sugar, and 250 parts by weight of starch syrup.
2. 떡의 제조2. Manufacturing of rice cake
떡 제조예 1.Rice cake manufacturing example 1.
건조 맵쌀 가루 10㎏에 소금 120g 및 물(water) 8㎏을 첨가하고 반죽한 후 방아로 분쇄하여 가루 형태의 혼합물을 수득하였다. 이후, 상기 혼합물을 스팀식 찜기에 넣고 약 40분 동안 증자한 후, 증자된 혼합물을 영하 40℃로 설정된 급냉고에 넣고 30℃가 되게 냉각하였다. 이후, 냉각된 혼합물 100 중량부 당 밀가루 0.8 중량부를 넣고 약 6분 동안 펀칭하여 떡피 반죽을 수득하였다. 이후, 압출 성형기를 이용하여 떡피 반죽을 떡피로 성형하고, 떡피 100 중량부 당 떡소 제조예 1에서 제조한 떡소 20 중량부를 충전하고 마감하여 내부에 충전된 떡소 및 상기 떡소를 감싸는 떡피로 구성된 떡을 제조하였다. 본 발명의 발명자들은 상기 떡을 '흰색 알떡'으로 명명하였다. 도 1은 본 발명의 떡 제조예 1에서 제조한 흰색 알떡을 나타내는 사진이다. 상기 흰색 알떡을 영하 40℃로 설정된 급냉고에 넣고 약 2 hr 동안 급냉한 후 포장하고 상온(약 20℃)에서 저장하면서 실험에 사용하였다.120 g of salt and 8 kg of water were added to 10 kg of dried spicy rice powder, kneaded, and then ground in a mill to obtain a mixture in powder form. Thereafter, the mixture was placed in a steam steamer and steamed for about 40 minutes, and then the steamed mixture was placed in a rapid freezer set to -40°C and cooled to 30°C. Afterwards, 0.8 parts by weight of flour per 100 parts by weight of the cooled mixture was added and punched for about 6 minutes to obtain a rice cake dough. Afterwards, the rice cake skin dough is molded into rice cake skin using an extrusion molding machine, and 20 parts by weight of rice cake filling prepared in Rice Cake Manufacturing Example 1 are filled per 100 parts by weight of rice cake skin and finished to produce a rice cake consisting of the rice cake filling inside and the rice cake skin surrounding the rice cake filling. Manufactured. The inventors of the present invention named the rice cake ‘white rice cake’. Figure 1 is a photograph showing white rice cake prepared in Rice Cake Production Example 1 of the present invention. The white rice cake was placed in a rapid freezer set at -40°C, rapidly frozen for about 2 hours, packaged, and stored at room temperature (about 20°C) before being used in the experiment.
떡 제조예 2.Rice cake manufacturing example 2.
건조 맵쌀 가루 10㎏에 소금 140g, 단호박 가루 300g, 치자 가루 5g 및 물(water) 8㎏을 첨가하고 반죽한 후 방아로 분쇄하여 가루 형태의 혼합물을 수득하였다. 이후, 상기 혼합물을 스팀식 찜기에 넣고 약 40분 동안 증자한 후, 증자된 혼합물을 영하 40℃로 설정된 급냉고에 넣고 30℃가 되게 냉각하였다. 이후, 냉각된 혼합물 100 중량부 당 밀가루 0.6 중량부를 넣고 약 8분 동안 펀칭하여 떡피 반죽을 수득하였다. 이후, 압출 성형기를 이용하여 떡피 반죽을 떡피로 성형하고, 떡피 100 중량부 당 떡소 제조예 1에서 제조한 떡소 24 중량부를 충전하고 마감하여 내부에 충전된 떡소 및 상기 떡소를 감싸는 떡피로 구성된 떡을 제조하였다. 본 발명의 발명자들은 상기 떡을 '노란색 알떡'으로 명명하였다. 도 2는 본 발명의 떡 제조예 2에서 제조한 노란색 알떡을 나타내는 사진이다. 상기 노란색 알떡을 영하 40℃로 설정된 급냉고에 넣고 약 2 hr 동안 급냉한 후 포장하고 상온(약 20℃)에서 저장하면서 실험에 사용하였다.140 g of salt, 300 g of sweet pumpkin powder, 5 g of gardenia powder, and 8 kg of water were added to 10 kg of dried spicy rice powder, kneaded, and then ground in a mill to obtain a mixture in powder form. Thereafter, the mixture was placed in a steam steamer and steamed for about 40 minutes, and then the steamed mixture was placed in a quick freezer set at -40°C and cooled to 30°C. Afterwards, 0.6 parts by weight of flour per 100 parts by weight of the cooled mixture was added and punched for about 8 minutes to obtain a rice cake dough. Afterwards, the rice cake skin dough is molded into rice cake skin using an extrusion molding machine, and 24 parts by weight of rice cake filling prepared in Rice Cake Manufacturing Example 1 are filled per 100 parts by weight of rice cake skin and finished to produce a rice cake consisting of the rice cake filling inside and the rice cake skin surrounding the rice cake filling. Manufactured. The inventors of the present invention named the rice cake ‘yellow rice cake’. Figure 2 is a photograph showing yellow rice cake prepared in Rice Cake Production Example 2 of the present invention. The yellow rice cake was placed in a rapid freezer set at -40°C, rapidly frozen for about 2 hours, packaged, and stored at room temperature (about 20°C) before being used in the experiment.
떡 제조예 3.Rice cake manufacturing example 3.
건조 맵쌀 가루 10㎏에 소금 120g, 홍국 가루 150g 및 물(water) 8㎏을 첨가하고 반죽한 후 방아로 분쇄하여 가루 형태의 혼합물을 수득하였다. 이후, 상기 혼합물을 스팀식 찜기에 넣고 약 40분 동안 증자한 후, 증자된 혼합물을 영하 40℃로 설정된 급냉고에 넣고 30℃가 되게 냉각하였다. 이후, 냉각된 혼합물 100 중량부 당 밀가루 0.8 중량부를 넣고 약 6분 동안 펀칭하여 떡피 반죽을 수득하였다. 이후, 압출 성형기를 이용하여 떡피 반죽을 떡피로 성형하고, 떡피 100 중량부 당 떡소 제조예 2에서 제조한 떡소 20 중량부를 충전하고 마감하여 내부에 충전된 떡소 및 상기 떡소를 감싸는 떡피로 구성된 떡을 제조하였다. 본 발명의 발명자들은 상기 빨간색 알떡'으로 명명하였다. 도 3은 은 본 발명의 떡 제조예 3에서 제조한 빨간색 알떡을 나타내는 사진이다. 상기 빨간색 알떡을 영하 40℃로 설정된 급냉고에 넣고 약 2 hr 동안 급냉한 후 포장하고 상온(약 20℃)에서 저장하면서 실험에 사용하였다.120 g of salt, 150 g of red yeast rice powder, and 8 kg of water were added to 10 kg of dried spicy rice powder, kneaded, and then ground in a mill to obtain a mixture in powder form. Thereafter, the mixture was placed in a steam steamer and steamed for about 40 minutes, and then the steamed mixture was placed in a quick freezer set at -40°C and cooled to 30°C. Afterwards, 0.8 parts by weight of flour per 100 parts by weight of the cooled mixture was added and punched for about 6 minutes to obtain a rice cake dough. Afterwards, the rice cake skin dough is molded into rice cake skin using an extrusion molding machine, and 20 parts by weight of rice cake filling prepared in Tteok Filling Example 2 are filled per 100 parts by weight of rice cake skin and finished to produce a rice cake consisting of the rice cake filling inside and the rice cake skin surrounding the rice cake filling. Manufactured. The inventors of the present invention named it ‘red rice cake’. Figure 3 is a photograph showing red rice cake prepared in Rice Cake Preparation Example 3 of the present invention. The red rice cake was placed in a quick freezer set at -40°C, rapidly frozen for about 2 hours, packaged, and stored at room temperature (about 20°C) before being used in the experiment.
떡 제조예 4Rice cake manufacturing example 4
건조 맵쌀 가루 10㎏에 소금 140g, 자색고구마 가루 400g 및 물(water) 8㎏을 첨가하고 반죽한 후 방아로 분쇄하여 가루 형태의 혼합물을 수득하였다. 이후, 상기 혼합물을 스팀식 찜기에 넣고 약 40분 동안 증자한 후, 증자된 혼합물을 영하 40℃로 설정된 급냉고에 넣고 30℃가 되게 냉각하였다. 이후, 냉각된 혼합물 100 중량부 당 밀가루 0.6 중량부를 넣고 약 8분 동안 펀칭하여 떡피 반죽을 수득하였다. 이후, 압출 성형기를 이용하여 떡피 반죽을 떡피로 성형하고, 떡피 100 중량부 당 떡소 제조예 2에서 제조한 떡소 24 중량부를 충전하고 마감하여 내부에 충전된 떡소 및 상기 떡소를 감싸는 떡피로 구성된 떡을 제조하였다. 본 발명의 발명자들은 상기 떡을 '보라색 알떡'으로 명명하였다. 도 4는 본 발명의 떡 제조예 4에서 제조한 보라색 알떡을 나타내는 사진이다. 상기 보라색 알떡을 영하 40℃로 설정된 급냉고에 넣고 약 2 hr 동안 급냉한 후 포장하고 상온(약 20℃)에서 저장하면서 실험에 사용하였다.140 g of salt, 400 g of purple sweet potato powder, and 8 kg of water were added to 10 kg of dried spicy rice powder, kneaded, and then ground in a mill to obtain a mixture in powder form. Thereafter, the mixture was placed in a steam steamer and steamed for about 40 minutes, and then the steamed mixture was placed in a quick freezer set at -40°C and cooled to 30°C. Afterwards, 0.6 parts by weight of flour per 100 parts by weight of the cooled mixture was added and punched for about 8 minutes to obtain a rice cake dough. Afterwards, the rice cake skin dough is molded into rice cake skin using an extrusion molding machine, and 24 parts by weight of rice cake filling prepared in Tteok Filling Example 2 are filled per 100 parts by weight of rice cake skin and finished to produce a rice cake consisting of the rice cake filling inside and the rice cake skin surrounding the rice cake filling. Manufactured. The inventors of the present invention named the rice cake ‘purple rice cake’. Figure 4 is a photograph showing the purple rice cake prepared in Rice Cake Preparation Example 4 of the present invention. The purple rice cake was placed in a rapid freezer set at -40°C, rapidly frozen for about 2 hours, packaged, and stored at room temperature (about 20°C) before being used in the experiment.
떡 비교제조예 1.Rice cake comparative manufacturing example 1.
건조 맵쌀 가루 10㎏에 소금 120g 및 물(water) 8㎏을 첨가하고 반죽한 후 방아로 분쇄하여 가루 형태의 혼합물을 수득하였다. 이후, 상기 혼합물을 스팀식 찜기에 넣고 약 40분 동안 증자한 후, 증자된 혼합물을 상온(약 20℃)에서 30℃가 되게 냉각하였다. 이후, 냉각된 혼합물 100 중량부 당 밀가루 0.8 중량부를 넣고 약 6분 동안 펀칭하여 떡피 반죽을 수득하였다. 이후, 압출 성형기를 이용하여 떡피 반죽을 떡피로 성형하고, 떡피 100 중량부 당 떡소 제조예 1에서 제조한 떡소 20 중량부를 충전하고 마감하여 내부에 충전된 떡소 및 상기 떡소를 감싸는 떡피로 구성된 흰색 알떡을 제조하였다. 상기 흰색 알떡을 영하 40℃로 설정된 급냉고에 넣고 약 2 hr 동안 급냉한 후 포장하고 상온(약 20℃)에서 저장하면서 실험에 사용하였다.120 g of salt and 8 kg of water were added to 10 kg of dried spicy rice powder, kneaded, and then ground in a mill to obtain a mixture in powder form. Thereafter, the mixture was placed in a steam steamer and steamed for about 40 minutes, and then the steamed mixture was cooled from room temperature (about 20°C) to 30°C. Afterwards, 0.8 parts by weight of flour per 100 parts by weight of the cooled mixture was added and punched for about 6 minutes to obtain a rice cake dough. Afterwards, the rice cake dough is molded into rice cake skin using an extrusion molding machine, and 20 parts by weight of rice cake filling prepared in Rice Cake Production Example 1 are filled per 100 parts by weight of rice cake skin and finished to produce a white rice cake consisting of the rice cake filling inside and the rice cake skin surrounding the rice cake filling. was manufactured. The white rice cake was placed in a rapid freezer set at -40°C, rapidly frozen for about 2 hours, packaged, and stored at room temperature (about 20°C) before being used in the experiment.
떡 비교제조예 2.Rice cake comparative manufacturing example 2.
건조 맵쌀 가루 10㎏에 소금 140g, 단호박 가루 300g, 치자 가루 5g 및 물(water) 8㎏을 첨가하고 반죽한 후 방아로 분쇄하여 가루 형태의 혼합물을 수득하였다. 이후, 상기 혼합물을 스팀식 찜기에 넣고 약 40분 동안 증자한 후, 증자된 혼합물을 상온(약 20℃)에서 30℃가 되게 냉각하였다. 이후, 냉각된 혼합물 100 중량부 당 밀가루 0.6 중량부를 넣고 약 8분 동안 펀칭하여 떡피 반죽을 수득하였다. 이후, 압출 성형기를 이용하여 떡피 반죽을 떡피로 성형하고, 떡피 100 중량부 당 떡소 제조예 1에서 제조한 떡소 24 중량부를 충전하고 마감하여 내부에 충전된 떡소 및 상기 떡소를 감싸는 떡피로 구성된 노란색 알떡을 제조하였다. 상기 노란색 알떡을 영하 40℃로 설정된 급냉고에 넣고 약 2 hr 동안 급냉한 후 포장하고 상온(약 20℃)에서 저장하면서 실험에 사용하였다.140 g of salt, 300 g of sweet pumpkin powder, 5 g of gardenia powder, and 8 kg of water were added to 10 kg of dried spicy rice powder, kneaded, and then ground in a mill to obtain a mixture in powder form. Thereafter, the mixture was placed in a steam steamer and steamed for about 40 minutes, and then the steamed mixture was cooled from room temperature (about 20°C) to 30°C. Afterwards, 0.6 parts by weight of flour per 100 parts by weight of the cooled mixture was added and punched for about 8 minutes to obtain a rice cake dough. Afterwards, the rice cake skin dough is molded into rice cake skin using an extrusion molding machine, and 24 parts by weight of the rice cake filling prepared in Rice Cake Manufacturing Example 1 are filled per 100 parts by weight of rice cake skin and finished to produce a yellow rice cake consisting of the rice cake filling inside and the rice cake skin surrounding the rice cake filling. was manufactured. The yellow rice cake was placed in a rapid freezer set at -40°C, rapidly frozen for about 2 hours, packaged, and stored at room temperature (about 20°C) before being used in the experiment.
떡 비교제조예 3.Rice cake comparative manufacturing example 3.
건조 맵쌀 가루 10㎏에 소금 120g, 홍국 가루 150g 및 물(water) 8㎏을 첨가하고 반죽한 후 방아로 분쇄하여 가루 형태의 혼합물을 수득하였다. 이후, 상기 혼합물을 스팀식 찜기에 넣고 약 40분 동안 증자한 후, 증자된 혼합물을 상온(약 20℃)에서 30℃가 되게 냉각하였다. 이후, 냉각된 혼합물 100 중량부 당 밀가루 0.8 중량부를 넣고 약 6분 동안 펀칭하여 떡피 반죽을 수득하였다. 이후, 압출 성형기를 이용하여 떡피 반죽을 떡피로 성형하고, 떡피 100 중량부 당 떡소 제조예 2에서 제조한 떡소 20 중량부를 충전하고 마감하여 내부에 충전된 떡소 및 상기 떡소를 감싸는 떡피로 구성된 빨간색 알떡을 제조하였다. 상기 빨간색 알떡을 영하 40℃로 설정된 급냉고에 넣고 약 2 hr 동안 급냉한 후 포장하고 상온(약 20℃)에서 저장하면서 실험에 사용하였다.120 g of salt, 150 g of red yeast rice powder, and 8 kg of water were added to 10 kg of dried spicy rice powder, kneaded, and then ground in a mill to obtain a mixture in powder form. Thereafter, the mixture was placed in a steam steamer and steamed for about 40 minutes, and then the steamed mixture was cooled from room temperature (about 20°C) to 30°C. Afterwards, 0.8 parts by weight of flour per 100 parts by weight of the cooled mixture was added and punched for about 6 minutes to obtain a rice cake dough. Afterwards, the rice cake skin dough is molded into rice cake skin using an extrusion molding machine, and 20 parts by weight of rice cake filling prepared in Rice Cake Manufacturing Example 2 are filled per 100 parts by weight of rice cake skin and finished to produce a red rice cake consisting of the rice cake filling inside and the rice cake skin surrounding the rice cake filling. was manufactured. The red rice cake was placed in a rapid freezer set at -40°C, rapidly frozen for about 2 hours, packaged, and stored at room temperature (about 20°C) before being used in the experiment.
떡 비교제조예 4.Rice cake comparative manufacturing example 4.
건조 맵쌀 가루 10㎏에 소금 140g, 자색고구마 가루 400g 및 물(water) 8㎏을 첨가하고 반죽한 후 방아로 분쇄하여 가루 형태의 혼합물을 수득하였다. 이후, 상기 혼합물을 스팀식 찜기에 넣고 약 40분 동안 증자한 후, 증자된 혼합물을 상온(약 20℃)에서 30℃가 되게 냉각하였다. 이후, 냉각된 혼합물 100 중량부 당 밀가루 0.6 중량부를 넣고 약 8분 동안 펀칭하여 떡피 반죽을 수득하였다. 이후, 압출 성형기를 이용하여 떡피 반죽을 떡피로 성형하고, 떡피 100 중량부 당 떡소 제조예 2에서 제조한 떡소 24 중량부를 충전하고 마감하여 내부에 충전된 떡소 및 상기 떡소를 감싸는 떡피로 구성된 보라색 알떡을 제조하였다. 상기 보라색 알떡을 영하 40℃로 설정된 급냉고에 넣고 약 2 hr 동안 급냉한 후 포장하고 상온(약 20℃)에서 저장하면서 실험에 사용하였다.140 g of salt, 400 g of purple sweet potato powder, and 8 kg of water were added to 10 kg of dried spicy rice powder, kneaded, and then ground in a mill to obtain a mixture in powder form. Thereafter, the mixture was placed in a steam steamer and steamed for about 40 minutes, and then the steamed mixture was cooled from room temperature (about 20°C) to 30°C. Afterwards, 0.6 parts by weight of flour per 100 parts by weight of the cooled mixture was added and punched for about 8 minutes to obtain a rice cake dough. Afterwards, the rice cake skin dough is molded into rice cake skin using an extrusion molding machine, and 24 parts by weight of rice cake filling prepared in Tteok Filling Production Example 2 are filled per 100 parts by weight of rice cake skin and finished to produce a purple rice cake consisting of the rice cake filling inside and the rice cake skin surrounding the rice cake filling. was manufactured. The purple rice cake was placed in a rapid freezer set at -40°C, rapidly frozen for about 2 hours, packaged, and stored at room temperature (about 20°C) before being used in the experiment.
3. 떡의 관능특성 측정3. Measurement of sensory characteristics of rice cake
관능검사 전문패널 20명을 대상으로 떡 제조예 1 내지 떡 제조예 4 및 떡 비교제조예 1 내지 떡 비교제조예 4에서 제조한 후 일정 시간 동안 저장한 알떡에 대해 관능평가를 실시하였다. 관능평가 항목은 딱딱함, 맛, 조직감, 씹힘성, 전체 기호도이었고 7점 척도를 사용하여 정량화하였다.Sensory evaluation was conducted on rice cakes prepared in Rice Cake Manufacturing Examples 1 to 4 and Rice Cake Comparative Manufacturing Examples 1 to 4 and then stored for a certain period of time by a panel of 20 sensory test experts. Sensory evaluation items were hardness, taste, texture, chewiness, and overall preference, and were quantified using a 7-point scale.
<7점 척도 설명><Explanation of 7-point scale>
* 딱딱함 : 매우 딱딱하다(1점); 보통(4점); 매우 탄력성이 있다(7점)* Hardness: Very hard (1 point); Average (4 points); Very resilient (7 points)
* 맛 : 맛이 아주 나쁘다(1점); 보통(4점); 맛이 매우 좋다(7점)* Taste: Taste is very bad (1 point); Average (4 points); Taste is very good (7 points)
* 조직감 : 조직감이 매우 거칠다(1점); 보통(4점); 조직감이 매우 부드럽다(7점)* Texture: Very rough texture (1 point); Average (4 points); The texture is very soft (7 points)
* 씹힘성 : 씹힘성이 매우 나쁘다(1점); 보통(4점); 씹힘성이 매우 좋다(7점)* Chewability: Chewability is very poor (1 point); Average (4 points); Very good chewability (7 points)
* 전체 기호도 : 종합적인 기호도가 매우 나쁘다(1점); 보통(4점); 종합적인 기호도가 매우 좋다(7점)* Overall preference: Overall preference is very bad (1 point); Average (4 points); Overall preference is very good (7 points)
하기 표 1에 포장 후 상온(약 20℃)에서 12 hr 동안 저장한 알떡과 24 hr 동안 저장한 알떡의 관능평가 결과를 요약하였다.Table 1 below summarizes the sensory evaluation results of grain rice cakes stored at room temperature (about 20°C) for 12 hours and grain rice cakes stored for 24 hours after packaging.
구분Altteok
division
이상에서와 같이 본 발명을 실시예를 통해 설명하였지만 본 발명이 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. 따라서, 본 발명의 보호범위는 본 발명에 첨부된 특허청구의 범위에 속하는 모든 실시 형태를 포함하는 것으로 해석되어야 한다.As described above, the present invention has been described through examples, but the present invention is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be interpreted to include all embodiments falling within the scope of the patent claims attached to the present invention.
Claims (9)
상기 혼합물을 스팀식 찜기에 넣고 15~65분 동안 증자한 후 영하 35~45℃로 설정된 급냉고에 넣고 25~35℃로 급냉하여 냉각된 혼합물을 수득하는 단계;
상기 냉각된 혼합물 100 중량부 당 밀가루 0.4~1.0 중량부를 첨가하고 5~10분 동안 펀칭하여 떡피 반죽을 수득하는 단계;
상기 떡피 반죽을 압출하여 떡피로 성형하고, 떡피에 떡소를 충전한 후 마감하여 내부에 떡소가 충전된 떡을 수득하는 단계; 및
상기 내부에 떡소가 충전된 떡을 영하 30~50℃에서 0.5~3 hr 동안 급냉한 후 포장하는 단계를 포함하는, 떡의 제조방법.
Adding 0.5 to 3 parts by weight of salt and 60 to 100 parts by weight of water to 100 parts by weight of dried spicy rice powder, kneading and pulverizing to obtain a mixture in powder form;
Putting the mixture in a steam steamer and steaming it for 15 to 65 minutes, then placing it in a quick freezer set at -35 to 45°C and rapidly cooling it to 25 to 35°C to obtain a cooled mixture;
Adding 0.4 to 1.0 parts by weight of flour per 100 parts by weight of the cooled mixture and punching for 5 to 10 minutes to obtain a rice cake dough;
Extruding the rice cake skin dough and forming it into rice cake skin, filling the rice cake skin with rice cake filling, and finishing the rice cake skin to obtain a rice cake filled with rice cake filling inside; and
A method of producing rice cake, comprising the step of rapidly cooling the rice cake filled with rice cake filling inside at -30 to 50 ° C for 0.5 to 3 hr and then packaging it.
The method of claim 1, wherein the rice cake filling is a composition comprising 20 to 50 parts by weight of whole sesame seeds, 0.5 to 5 parts by weight of salt, 25 to 100 parts by weight of sugar, and 120 to 300 parts by weight of starch syrup per 100 parts by weight of sesame powder. How to make rice cake.
The method of claim 3, wherein the rice cake filling further comprises 50 to 150 parts by weight of black sesame powder per 100 parts by weight of sesame powder.
상기 혼합물을 스팀식 찜기에 넣고 15~65분 동안 증자한 후 영하 35~45℃로 설정된 급냉고에 넣고 25~35℃로 급냉하여 냉각된 혼합물을 수득하는 단계;
상기 냉각된 혼합물 100 중량부 당 밀가루 0.4~1.0 중량부를 첨가하고 5~10분 동안 펀칭하여 떡피 반죽을 수득하는 단계;
상기 떡피 반죽을 압출하여 떡피로 성형하고, 떡피에 떡소를 충전한 후 마감하여 내부에 떡소가 충전된 떡을 수득하는 단계; 및
상기 내부에 떡소가 충전된 떡을 영하 30~50℃에서 0.5~3 hr 동안 급냉한 후 포장하는 단계를 포함하는, 떡의 제조방법.
Adding 0.5 to 3 parts by weight of salt, 0.5 to 10 parts by weight of a color imparting ingredient, and 60 to 100 parts by weight of water to 100 parts by weight of dried spicy rice powder, kneading, and pulverizing to obtain a mixture in powder form;
Putting the mixture in a steam steamer and steaming it for 15 to 65 minutes, then placing it in a quick freezer set at -35 to 45°C and rapidly cooling it to 25 to 35°C to obtain a cooled mixture;
Adding 0.4 to 1.0 parts by weight of flour per 100 parts by weight of the cooled mixture and punching for 5 to 10 minutes to obtain a rice cake dough;
Extruding the rice cake skin dough and forming it into rice cake skin, filling the rice cake skin with rice cake filling, and finishing the rice cake skin to obtain a rice cake filled with rice cake filling inside; and
A method of producing rice cake, comprising the step of rapidly cooling the rice cake filled with rice cake filling inside at -30 to 50 ° C for 0.5 to 3 hr and then packaging it.
The method of claim 5, wherein the color imparting ingredient is selected from a yellow imparting ingredient composed of a combination of sweet pumpkin powder and gardenia powder, a red imparting ingredient composed of red yeast rice powder, a purple imparting ingredient composed of purple sweet potato, or a green imparting ingredient composed of mugwort powder. A method of manufacturing rice cake, characterized in that.
The method of claim 5, wherein the rice cake filling is a composition comprising 20 to 50 parts by weight of whole sesame seeds, 0.5 to 5 parts by weight of salt, 25 to 100 parts by weight of sugar, and 120 to 300 parts by weight of starch syrup per 100 parts by weight of sesame powder. How to make rice cake.
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