KR20000050576A - Instant broiled rice-cake manufacturing system for long-period preservation at normal temperature - Google Patents

Abstract

PURPOSE: A preparation method of a rice-cake in form of rounded stick capable of being preserved for a long time at ambient temperature is provided, which is characterized in that the rice cake is pretreated with an organic acid to adjust pH before vacuum packing. Therefore, the rice cake prepared by the system is preservable for a long time, without hardening of texture during distribution. CONSTITUTION: A preparing system of a rice cake capable of being preserved for a long time at ambient temperature comprises the following components : (i) a mixer which makes a dough by mixing rice powder, flour and other grain powder with water ; (ii) a combining device which forms the dough into two dough sheets, after then, forms one dough sheet by folding ; (iii) a roller which regulates the thickness of dough sheet by a multistage roller ; (iv) an extruding device which extrudes the dough sheet having a fixed thickness in the form of the sliced rice cake ; (v) a cutter which cuts the sliced rice cake in a fixed length; (vi) a boiler which boils the sliced rice cake at a fixed temperature ; (vii) a washer & cooler which washes and cools the sliced rice cake simultaneously ; (viii) an immersing device which immerses the sliced rice cake in an organic solution for a fixed time ; (ix) a packing device which packages the immersed sliced rice cake ; and then (x) a sterilizer which sterilizes the seal-packed sliced rice cake by heating.

Description

Instant broiled rice-cake manufacturing system for long-period preservation at normal temperature

The present invention relates to an instant tteokbokki manufacturing apparatus capable of long-term preservation at room temperature, and more particularly, to make the tteokbokki raw material after cutting the tteokbokki raw material into a dough sheet, and to produce the tteokbokki appearance, acid treatment and sealed sealing sterilization treatment for a long time The present invention relates to an instant Tteokbokki manufacturing system capable of long-term storage at room temperature that can be stored at room temperature, by controlling the hydrogen ion concentration (pH) of the dough to suppress the hardening of the tissue to realize excellent texture and cooking convenience.

In general, tteokbokki is made by using only rice flour or other grains as the main raw material, and adding starch, refined salt, and optionally, quality-improving agents to mix and knead the resulting dough, steaming, extruding, cutting and sorting and packaging. It became.

This is because, even if the rice and water kneading, it is impossible to form a sheet due to the adhesive like the dough.

However, when manufacturing the tteokbokki by extrusion method as in the prior art has the following problems.

First, because the rice cake contains a large amount of water inside the tteokbokki microbial proliferation during distribution is likely to rot.

Second, there is a method of refrigeration distribution or retort sterilization for preservation of tteokbokki, but the former has only a preserving effect for about 1 week. In the latter case, not only the color of tteokbokki changes but also its texture due to high heating. There is a falling problem.

Third, after the manufacture of tteokbokki is excellent steaming, due to the aging of the starch during distribution, the texture is hardened, the original texture is lost, and there is inconvenience to be soaked in water before cooking.

The present invention was created in order to solve the above problems, after making the tteokbokki raw material into a dough sheet and then cut it to produce the appearance of tteokbokki, it is acid-treated again and sealed sterilization treatment can be stored for a long time at room temperature, It is an object of the present invention to provide an instant rice cake manufacturing system capable of long-term storage at room temperature, by controlling the hydrogen ion concentration (pH) to suppress the hardening of the tissue to realize excellent texture and convenience of cooking.

The present invention in order to achieve the above object is a mixer device for making a dough by mixing the blended water in rice flour, flour and other grain flour; A composite apparatus for forming the dough into two dough sheets and then stacking the dough into two dough sheets; Rolling roller device for re-adjusting the dough sheet formed through the composite device to a predetermined thickness by passing through a multi-stage rolling roller; An cutting device for cutting out the dough sheet sheeted to a predetermined thickness through the rolling roller device into a tteokbokki shape; Cutter device for cutting the tteokbokki formed through the cutting device to a predetermined length; Tteokbokki boiled boiled tteokbokki cut to a predetermined length via the cutter device at a predetermined temperature; A washing and cooling apparatus for washing and simultaneously cooling the tteokbokki passed through the tteokbokki boiler; An immersion apparatus for dipping the cooled Tteokbokki in an organic acid solution for a predetermined time; A packing apparatus for sealingly packing the immersed tteokbokki; And a sterilization treatment apparatus for heating and sterilizing the sealed packaged rice cake.

The rolling roller device is made of five stages, characterized in that the roller end of the final stage is composed of 4 to 10mm.

In the above configuration, the cutting groove of the cutting device is characterized in that the thickness and width of each made of 4 to 10mm.

In the above-described configuration, the shape of the tteokbokki cut out from the cutting groove of the cutting device is characterized in that the circular shape.

1 is a block diagram showing an instant Tteokbokki production system according to the present invention.

Figure 2 is a perspective view of the cutting device according to the present invention.

Figure 3 is a plan view showing a cutting device according to the present invention.

4 is a front view showing a cutting device according to the present invention.

FIG. 5 is an enlarged view of A of FIG. 3; FIG.

6 is a flowchart showing a method for preparing instant rice cakes of the present invention.

** Description of symbols for the main parts of the drawing **

110: mixer device 120: composite device

130: rolling roller device 140: cutting device

142: first cutting roller 144: second cutting roller

146: cutting groove 150: cutter device

160: Tteokbokki Boiler 170: washing and cooling device

180: dipping device 190: packaging device

195: Sterilizer

Hereinafter, a detailed description of an instant Tteokbokki production system capable of long-term storage at room temperature according to a preferred embodiment of the present invention will be described.

1 is a block diagram showing an instant tteokbokki production system according to the present invention, Figure 2 is a perspective view showing a cutting device according to the invention, Figure 3 is a plan view showing a cutting device according to the invention, Figure 4 Is a front view of the cutting device according to the present invention, Figure 5 is an enlarged view of A of FIG.

First, as shown in Figure 1, the tteokbokki manufacturing system 100 of the present invention is a mixer device 110 for making a dough by mixing the blending water in large flour, flour and other flour; After forming the dough into two dough sheets, the composite apparatus 120 to form a dough sheet by overlapping them again; Rolling roller device 130 for re-adjusting the dough sheet formed through the composite device 120 through a multi-stage rolling roller to a predetermined thickness; A cutting device 140 for cutting the dough sheet sheeted to a predetermined thickness through the rolling roller device 130 into a tteokbokki shape; Cutter device 150 for cutting the tteokbokki formed through the cutting device 140 to a predetermined length; Tteokbokki boiling device 160 for boiled boiled tteokbokki cut to a predetermined length through the cutter device 150 at a predetermined temperature; Water washing and cooling device 170 for cooling and cooling the tteokbokki passed through the tteokbokki boiler 160; An immersion apparatus 180 for immersing the cooled tteokbokki in an organic acid solution for a predetermined time; And a packing apparatus 190 for sealingly packing the immersed tteokbokki 180. It is composed of a sterilization apparatus 195 for sterilizing by heating the sealed tteokbokki.

Referring to the above-described components in more detail, first, the mixer device 11 is added to the mixture of rice flour, flour, and starch, such as refined salt, oil and fat, and mixed with water added to the organic acid material for about 15 minutes at reduced pressure kneaded dough Is a device that makes it.

The composite device 120 is formed by passing through the roller (not shown in the drawing) the dough prepared via the mixer device 110 into two dough sheets, and then passed through one roller again to make two-ply sheets in one layer. It is an apparatus for forming a dough sheet by overlapping with.

Rolling roller device 130 is a device for re-adjusting at the end of the final roller end by passing through a multi-stage, for example five-stage rolling roller through the dough sheet formed through the composite device 120. Here, the thickness of the dough sheet is preferably to the extent that can have a shape of tteokbokki, that is 4 to 7mm.

As shown in FIGS. 2 to 5, the cutting device 140 is a device for cutting out the dough sheet sheeted to a predetermined thickness through a rolling roller device 130 (shown in FIG. 1) into a tteokbokki shape. And a cutting groove 146 is formed between the second cutting rollers 142 and 144, and the dough sheet is cut through the grooves 146 and discharged to the tteokbokki shape. The thickness t and the width d of the cutout groove 146 may be about 4 mm to about 10 mm.

Cutter device 150 is a device for cutting the tteokbokki formed through the cutting device 140 to a predetermined length.

The tteokbokki boiler 160 is a device that boils tteokbokki cut to a predetermined length via the cutter device 150 at a predetermined temperature, for example, boiling water at 99 ° for 12 minutes.

The water washing and cooling device 170 is a device for washing boiled tteokbokki and simultaneously cooling it.

The immersion apparatus 180 is a device for immersing the acid solution to which the organic acid is added for 50 seconds to 1 minute, so that long-term preservation is possible by immersing tteokbokki.

The packaging device 190 is a device for sealingly packing the immersed tteokbokki, and the sterilization apparatus 195 is a device for heating and sterilizing the sealed tteokbokki.

Referring to the state of use of the instant rice cake manufacturing apparatus capable of long-term storage at room temperature according to the present invention configured as described above are as follows.

6 is a flowchart showing a method for preparing instant rice cakes of the present invention.

As shown in FIG. 6, in the first step (S200), a mixture of rice flour, flour and starch is added to a mixture of refined salt, oil and fat, and an organic acid, and mixed for about 15 minutes under reduced pressure to make dough dough. When the dough dough is completed, the process proceeds to the next step (S210).

In step S210, the dough manufactured through the mixer is passed through a roller (not shown in the drawing) to form two dough sheets, and then passed through one roller so that two sheets of sheets overlap one layer. Form the dough sheet. When the dough sheets are overlapped in one layer, the process proceeds to the next step (S220).

In step S220, the dough sheet formed through the composite apparatus is subjected to multiple stages, for example, five stages of rolling rollers, and readjusted to a predetermined thickness, for example, 4 to 10 mm. If the dough sheet is readjusted to a predetermined thickness to proceed to the next step (S230).

In step S230, the dough sheet sheeted to a predetermined thickness is cut out through the rolling roller apparatus into a tteokbokki shape. When the cutting is completed in the shape of tteokbokki proceeds to the next step (S240).

In step S240, the tteokbokki formed through the cutting device is cut into a predetermined length. When the tteokbokki is cut to a predetermined length, the process proceeds to the next step (S250).

In step S250, the tteokbokki cut to a predetermined length through a cutter device is boiled at a predetermined temperature, for example, 99 ° of boiling water for 12 minutes. When the boiled Tteokbokki is completed, the process proceeds to the next step (S260).

In step S260, it is determined whether the rice cake is cooked. If the tteokbokki is not ripe to proceed to step (S250) and continue to boil until cooked tteokbokki, conversely if the tteokbokki proceeds to the process (S270).

In step S270, the boiled rice cake is washed with water and cooled. When the washing and cooling of the tteokbokki is completed, the process proceeds to the next step (S280).

In step S280, the tteokbokki is preserved for a long time by immersing it in the acid solution to which the organic acid is added for 50 seconds to 1 minute. For reference, it penetrates into the cell wall of microorganisms and has a bactericidal effect, and also inhibits growth by adjusting the hydrogen ion concentration index (hereinafter referred to as pH). Normal heat-resistant microorganisms grow well in the vicinity of neutral pH and control the pH appropriately because growth is suppressed toward acidity. Organic acids used to suppress hardening in the distribution of products and long-term storage at room temperature should be selected appropriately for foods such as acetic acid, lactic acid, citric acid and malic acid. The conditions of acid solution treatment can be determined in consideration of the type of acid used, pH of the product, acidity, long-term preservation, and texture, but it is essential to make the pH of the product acidic (pH 3.5-5.5). When the immersion work is completed, the process proceeds to the next step (S290).

In step S290, the immersed tteokbokki is sealed-packed. When the sealing packaging of the tteokbokki is completed, the process proceeds to the next step (S295). In step S295, the sealed rice cake is heated and sterilized. The heat treatment must be added together with the acid treatment.The heating conditions vary depending on the pH and acidity of the product.To ensure long-term storage, the steam sterilizer must be treated at temperatures ranging from 85 ° to 30 minutes and 95 ° to 20 minutes. In addition, conditions necessary for sterilization may be appropriately set.

The tteokbokki according to the present invention can be stored at room temperature for a long time by acid immersion and heat sterilization, and can be cured during distribution by acidifying the dough during blending, so that the restoration time is fast during cooking and the strands of the product are easily separated. Soaked in water, no cooking required.

Although the present invention has been described with reference to the preferred embodiments shown in the drawings, which are merely exemplary, and various modifications and equivalent other embodiments are possible to those skilled in the art.

As described above, the present invention can be stored for a long time at room temperature by kneading with addition of organic acids such as acetic acid, lactic acid during kneading, less hardening of the tissue during distribution, and excellent recovery stability during cooking 2 to 3 There is an excellent effect that cooking is completed in a short time in minutes.

Claims (5)

A mixer device for mixing dough with rice flour, flour and other grains to make dough; A composite apparatus for forming the dough into two dough sheets and then stacking the dough into two dough sheets; Rolling roller device for re-adjusting the dough sheet formed through the composite device to a predetermined thickness by passing through a multi-stage rolling roller; An cutting device for cutting out the dough sheet sheeted to a predetermined thickness through the rolling roller device into a tteokbokki shape; Cutter device for cutting the tteokbokki formed through the cutting device to a predetermined length; Tteokbokki boiled boiled tteokbokki cut to a predetermined length via the cutter device at a predetermined temperature; A washing and cooling apparatus for washing the tteokbokki that passed through the tteokbokki boil and simultaneously cooling it; An immersion apparatus for dipping the cooled Tteokbokki in an organic acid solution for a predetermined time; A packing apparatus for sealingly packing the immersed tteokbokki; And The instant tteokbokki production system capable of long-term storage at room temperature consisting of a sterilization treatment device for heating and sterilizing the sealed packaged tteokbokki. The method of claim 1, wherein the rolling roller device is made of five stages, the end of the instant tteokbokki manufacturing system capable of long-term storage at room temperature, characterized in that consisting of a roller interval of 4 to 10mm. The method of claim 1, wherein the cutting groove of the cutting device is instantaneous Tteokbokki manufacturing system capable of long-term storage at room temperature, characterized in that the thickness and width of each made of 4 to 10mm. The instant tteokbokki production system according to any one of claims 1 to 3, wherein the shape of the tteokbokki cut out from the cutting groove of the cutting device is circular. The instant tteokbokki production system according to any one of claims 1 to 3, wherein the shape of the tteokbokki cut out from the chamfering groove of the cutting device is rectangular.