KR20000056257A - The manufacturing method of a lump of sticky rice and a lump of sticky rice thereof - Google Patents
The manufacturing method of a lump of sticky rice and a lump of sticky rice thereof Download PDFInfo
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- KR20000056257A KR20000056257A KR1019990005412A KR19990005412A KR20000056257A KR 20000056257 A KR20000056257 A KR 20000056257A KR 1019990005412 A KR1019990005412 A KR 1019990005412A KR 19990005412 A KR19990005412 A KR 19990005412A KR 20000056257 A KR20000056257 A KR 20000056257A
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- glutinous rice
- guruten
- gluten
- starch
- powder
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- 241000209094 Oryza Species 0.000 title claims abstract description 28
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 28
- 235000009566 rice Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title description 8
- 239000000843 powder Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 16
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 16
- 241001330002 Bambuseae Species 0.000 claims description 16
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 16
- 239000011425 bamboo Substances 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 13
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 8
- 235000010485 konjac Nutrition 0.000 claims description 8
- 239000000252 konjac Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims 2
- 229920002472 Starch Polymers 0.000 abstract description 13
- 239000008107 starch Substances 0.000 abstract description 13
- 235000019698 starch Nutrition 0.000 abstract description 13
- 239000002994 raw material Substances 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 8
- 108010068370 Glutens Proteins 0.000 abstract description 7
- 235000021312 gluten Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000004898 kneading Methods 0.000 abstract description 5
- 238000005520 cutting process Methods 0.000 abstract description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract 3
- 229920002581 Glucomannan Polymers 0.000 abstract 3
- 229940046240 glucomannan Drugs 0.000 abstract 3
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 239000000693 micelle Substances 0.000 description 6
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 238000003892 spreading Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
Classifications
-
- 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
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 시중 유통되고 있는 죽류에 넣는 새알심의 주원료를 전분이외에 적정량의 아미노산이 펩타이드결합된 망상구조를 이룰 수 있는 식물성 단백질인 구루텐과 필요에 따라 소량의 식이성 섬유소인 곤약가루 등 부원료를 배합하여 반죽하므로써 구루텐의 망상구조가 전분을 움켜쥐고 있는 역할을 하게 되므로 전분이 빠져나가는 것을 방지하여 장기간 그 형태가 보존되는 구루텐을 이용한 죽류의 새알심 제조방법 및 그 방법에 따른 새알심에 관한 것이다.In the present invention, the main raw material of saesimsim in commercially available bamboo is mixed with starch and other raw materials such as guruten, which is a vegetable protein capable of forming a network structure in which an appropriate amount of amino acids are peptide-bound, and konjac flour, which is a small amount of dietary fiber, if necessary. By kneading, the network structure of guruten grabs starch and thus prevents starch from escaping, and relates to a method of manufacturing new egg cores of bamboo shoots using guruten, which preserves its shape for a long time, and a new egg core according to the method.
일반적으로 새알심은 찹쌀이나 멥쌀의 주성분인 전분은 포도당이 결합된 쇄사슬모양의 다당류로 쇄사슬모양의 전분 가닥이 조밀하게 모인 미셀(micell)구조를 하고 있어 새알심에 물을 부어 가열을 하게 되면 수분이 미셀구조 사이로 침투하여 미셀구조가 느슨하게 흩뜨러져 퍼짐현상이 일어나는 것이 필연적일 수 밖에 없었으며, 이를 방지하기 위해 새알심을 대신하여 죽류에 밤알을 첨가하고 있는 실정이었다.Generally, starch, which is the main ingredient of glutinous rice or non-glutinous rice, is a chain-shaped polysaccharide combined with glucose, and has a micelle structure in which chain-shaped starch strands are densely gathered. It was inevitable that the micellar structure would loosen and spread loosely between the micelle structures, which would inevitably lead to spreading.
이와 같이 죽류에 첨가된 밤알은 먹는 사람이 씹으면 허물어져 버리는 비탄력적인 물성으로 전통적인 새알심의 쫄깃쫄깃한 맛을 즐길 수 없었으며, 찹쌀이나 멥쌀가루로 빚는 것보다 원료에 대한 비용 부담이 컸다.The chestnuts added to bamboo porridge were inelastic properties that were broken by the eater, so they could not enjoy the chewy taste of the traditional new grains, and the cost of raw materials was higher than that of glutinous rice or non-glutinous rice flour.
따라서, 전통의 쫄깃쫄깃한 맛을 살린 죽류에 첨가되는 새알심을 제조하고 새알심의 형태를 보존한채 유통하는데 다양한 측면으로 고려되어야만 했다.Therefore, it has to be considered in various aspects in the manufacture of new egg cores added to the bamboo meat utilizing the traditional chewy taste and distribution while preserving the shape of the new egg cores.
이에 본 발명자는 시중 유통되고 있는 죽류에 넣는 새알심의 전통적인 쫄깃쫄깃한 맛을 되살리는 방법과 아울러 고온의 살균처리 후 장기간 형태가 보존되는 방법을 찾고자 예의 연구한 결과, 찹쌀이나 멥쌀가루와 함께 밀가루나 옥수수에서 분리되는 아미노산이 펩타이드결합된 망상구조를 만들 수 있는 식물성단백질인 구루텐을 적정비율 배합하여 반죽하므로써 새알심이 점탄성을 띠는 안정된 망상구조가 가능하게 되어 고온살균 후에도 장기간 형태를 보존할 수 있게 되고, 대량생산할 경우에 원료에 드는 비용을 절감할 수 있게 됨을 알고 본 발명을 완성하게 되었다.Therefore, the present inventors have studied to find a method of restoring the traditional chewy taste of saesimsim in commercially available bamboo meat, as well as a method of preserving long-term form after high-temperature sterilization treatment, in flour or corn with glutinous rice or non-glutinous rice flour. By mixing the proper ratio of guruten, a vegetable protein that can make a peptide-linked network with amino acids to be separated, kneading becomes a stable network structure with new viscoelasticity, which enables the long-term form to be preserved even after high temperature sterilization. When the mass production, it is possible to reduce the cost of the raw material was completed the present invention.
따라서, 본 발명의 목적은 쫄깃쫄깃한 맛과 고온 살균처리 후 장기간 형태가 보존되는 죽류의 새알심 제조방법과 그 방법에 따른 새알심을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method of preparing a new egg core of bamboo shoots and a new egg core according to the method in which a long-term form is preserved after a chewy taste and high temperature sterilization treatment.
본 발명의 또 다른 목적은 새알심의 원료로 찹쌀이나 멥쌀가루에 망상구조를 만들 수 있는 구루텐과 곤약가루 등을 배합원료로 하여 반죽하여 일정 크기로 압출절단하므로써 제조가 간단하며, 원료의 비용이 절감되고 유통시에 장기간 형태가 보존되는 구루텐을 이용한 죽류의 새알심 제조방법 및 그 방법에 따른 새알심을 제공하는 것이다.Another object of the present invention is to prepare a simple material by extruding and cutting to a certain size by kneading with guruten and konjac powder, which can make a network structure in glutinous rice or non-glutinous rice powder as a raw material of saesimsim. It is to provide a new egg core manufacturing method and a new egg core according to the method using guruten to save and preserve the long-term form during distribution.
상기한 목적을 달성하기 위하여, 본 발명의 장기간 형태가 보존되는 구루텐을 이용한 죽류의 새알심 제조방법은 밀가루나 옥수수에서 분리한 망상구조의 식물성단백질인 구루텐을 찹쌀이나 멥쌀가루에 배합하여 새알심을 제조하는 것을 특징으로 한다.In order to achieve the above object, the method of manufacturing a new grain core of bamboo shoots using guruten, which is preserved for a long time, according to the present invention, is made of glutinous rice and non-glutinous rice powder by combining guruten which is a vegetable protein of network structure separated from flour or corn. It is characterized by manufacturing.
상기한 본 발명의 목적, 그 외의 목적, 특징 및 장점은 하기 발명의 상세한 설명란에 의해 당업자에게 명백하게 드러날 것이다.The above and other objects, features, and advantages of the present invention will be apparent to those skilled in the art by the following detailed description.
죽류에 넣는 새알심은 주원료가 찹쌀이나 멥쌀가루로 전분이 주성분을 이룬다. 전분은 포도당이 결합된 쇄사슬모양의 다당류로, 쇄사슬모양의 전분가닥이 조밀하게 모인 결정구조로 미셀(micell)구조를 이루고 있다.Saalim, which is added to bamboo porridge, is composed of glutinous rice or non-glutinous rice flour. Starch is a chain-shaped polysaccharide combined with glucose, and has a micellar structure with a dense crystal structure of chain-shaped starch strands.
미셀(micell)구조를 이루고 있는 새알심은 물을 부어 가열하게 되면 미셀구조 사이로 수분이 침투하게 되어 미셀구조가 느슨하게 흩뜨러져 호화되면서 가용성으로 되어 퍼짐현상이 발생된다.The new egg core, which forms the micelle structure, is heated by pouring water, and water penetrates into the micelle structure, so that the micelle structure is loosely dispersed and gelatinized, so that it becomes soluble and spreads.
본 발명자는 이와 같은 퍼짐현상을 방지하기 위해 수분이 침투되기 쉬운 미셀(micell)구조를 이루고 있는 전분을 풀어지지 않게 망상구조로 전환하는 배합원료로 여러 다당류 등을 공시하여 죽류의 새알심 제조 실험을 해 본 결과 구루텐(gluten)과 곤약가루(glucomanan)가 효과적임을 알 수 있었다.In order to prevent such spreading, the present inventors disclose various polysaccharides as a compounding material for converting starch, which forms a micelle structure, into which the moisture is easily penetrated, into a network structure so as not to be released. As a result, it was found that gluten and konjac powder were effective.
구루텐(gluten)은 밀가루나 옥수수에서 분리되는 아미노산이 펩타이드결합된 망상구조의 식물성단백질이며, 곤약가루(glucomanan)는 포도당과 만노스가 결합된 다당류로 일종의 난소화성의 식이성 섬유소로, 반죽이 되면 쉽게 안정된 망상구조가 형성되어 점탄성을 띠어 전분을 움켜쥐는 역할을 하게 되어 전분이 빠져나가는 것을 방지하게 된다.Gluten (gluten) is a networked vegetable protein that is peptide-linked amino acids separated from wheat flour or corn, and konjac powder (glucomanan) is a polysaccharide that combines glucose and mannose, a kind of indigestible dietary fiber. Easily stable network structure is formed and viscoelastic to grab starch and prevent starch from escaping.
본 발명의 일실시예로 찹쌀이나 멥쌀가루 35wt%, 구루텐 25wt%, 소금 1.5wt%, 곤약가루 3.5wt% 배합하여 물 35wt%와 함께 반죽하여 일정 크기로 압출 절단하여 제조한 후 죽류에 넣어 120℃에서 20분 가량 살균한 후 수주일 보관하면서 살펴본 결과 새알심의 형태가 온전히 보존되었으며, 적당한 점탄성을 띠고 있음을 확인할 수 있었다.In one embodiment of the present invention by mixing glutinous rice or non-glutinous rice powder 35wt%, guruten 25wt%, salt 1.5wt%, konjac powder 3.5wt% and kneaded with 35wt% of water and prepared by extrusion cutting to a certain size and put into bamboo After sterilization at 120 ° C. for 20 minutes, the cells were kept for several weeks and the form of the new egg was preserved completely, and it was confirmed that it had moderate viscoelasticity.
이상과 같은 방법을 배합원료의 비율을 바꾸어 가면서 다양하게 실시해 본 결과 하기 표1과 같은 적정 배합비율을 얻을 수 있다.As a result of performing the above-described method in various ways while changing the proportion of the blended raw material, it is possible to obtain an appropriate blending ratio as shown in Table 1 below.
[배합비율은 표시된 범위에서 배합하여 100wt%로 한다.][Combination ratio is blended within the indicated range to be 100wt%.]
본 발명에 따른 구루텐을 이용한 죽류의 새알심 제조방법 및 그 방법에 따른 새알심은 구루텐의 배합비율이 10 - 40wt%의 범위내에서 조절되어 다양한 실시예가 실현될 수 있음은 물론이며, 그 이외의 범위에서는 구루텐의 배합비율이 증가될 수록 새알심의 망상구조가 조밀하게 되어 점탄성이 증가하여 퍼짐현상의 가능성이 희박해지는 대신 질긴 물성을 갖게 되며, 반대로 구루텐의 배합비율이 적어질 때에는 퍼짐현상이 일어나 가용성으로 되어 호화되기 쉽다는 것을 확인 할 수 있었다.New egg core manufacturing method and the new egg core according to the method of bamboo shoots using guruten according to the present invention can be realized in various embodiments by adjusting the mixing ratio of guruten in the range of 10-40wt%, other than that In the range, as the mixing ratio of guruten increases, the network structure of the new core becomes denser, and the viscoelasticity increases, so that the possibility of spreading becomes less likely to have tough physical properties. On the contrary, when the mixing ratio of guruten decreases, the spreading phenomenon becomes smaller. It was confirmed that it was easy to get up and become luxurious.
또한, 산화제를 첨가하게 되면 구루텐가닥의 SH기를 가지고 있는 cysteine의 경우 -S-S-결합이 형성되어 망상구조의 형성과정을 촉진하는 기능을 하게 되어 본 발명을 원활히 실시할 수 있다는 것을 알 수 있다.In addition, when the oxidizing agent is added, the cysteine having the SH group of the guruten strand is -S-S-bond is formed to facilitate the process of forming the network structure can be seen that the present invention can be carried out smoothly.
이상의 설명에서 알 수 있는 바와 같이, 본 발명은 찹쌀이나 멥쌀가루와 구루텐을 주원료로 하여 곤약가루 등의 소량의 부원료를 배합하여 반죽하므로써 원료 비용에 대한 부담이 줄어들며, 새알심 고유의 쫄깃쫄깃한 맛을 즐길 수 있으며, 안정된 망상구조에 의해 전분을 움켜줘고 있는 구조로 고온의 살균 처리 후에도 수주일 동안 그 형태가 유지되는 것을 특징으로 한다.As can be seen from the above description, the present invention reduces the burden on the raw material cost by kneading by mixing a small amount of auxiliary ingredients such as konjac flour with glutinous rice or non-glutinous rice flour and guruten as the main raw material, and tastes chewy unique taste It is a structure that grabs starch by stable network structure, and its shape is maintained for several weeks even after high temperature sterilization treatment.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990005412A KR20000056257A (en) | 1999-02-18 | 1999-02-18 | The manufacturing method of a lump of sticky rice and a lump of sticky rice thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990005412A KR20000056257A (en) | 1999-02-18 | 1999-02-18 | The manufacturing method of a lump of sticky rice and a lump of sticky rice thereof |
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| KR20000056257A true KR20000056257A (en) | 2000-09-15 |
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| KR1019990005412A KR20000056257A (en) | 1999-02-18 | 1999-02-18 | The manufacturing method of a lump of sticky rice and a lump of sticky rice thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030021322A (en) * | 2001-09-05 | 2003-03-15 | 배금주 | A Ohngsimi clear-soup by green potatoes and the cooking method of that |
| KR100404652B1 (en) * | 2001-07-24 | 2003-11-07 | 신광임 | Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel |
| KR101274760B1 (en) * | 2011-04-13 | 2013-06-14 | 한국식품연구원 | A small dumpling in red-bean gruel containing nonglutinous rice and glutinous rice and method of manufacturing the same |
| KR20210028953A (en) | 2019-09-05 | 2021-03-15 | 이명화 | Manufacturing apparatus for a small dumpling in red-bean gruel |
| KR20210028954A (en) | 2019-09-05 | 2021-03-15 | 이명화 | Manufacturing method for a small dumpling in red-bean gruel |
-
1999
- 1999-02-18 KR KR1019990005412A patent/KR20000056257A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100404652B1 (en) * | 2001-07-24 | 2003-11-07 | 신광임 | Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel |
| KR20030021322A (en) * | 2001-09-05 | 2003-03-15 | 배금주 | A Ohngsimi clear-soup by green potatoes and the cooking method of that |
| KR101274760B1 (en) * | 2011-04-13 | 2013-06-14 | 한국식품연구원 | A small dumpling in red-bean gruel containing nonglutinous rice and glutinous rice and method of manufacturing the same |
| KR20210028953A (en) | 2019-09-05 | 2021-03-15 | 이명화 | Manufacturing apparatus for a small dumpling in red-bean gruel |
| KR20210028954A (en) | 2019-09-05 | 2021-03-15 | 이명화 | Manufacturing method for a small dumpling in red-bean gruel |
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