KR20040039624A - The instant seasoned bar rice cake and process for preparing the same - Google Patents

Abstract

PURPOSE: Provided are a ready to eat steamed rice cake for the pan-broiled dish and a method for manufacturing the same. The rice cake has a cylinder shape with a diameter of 0.5-1.3cm and has a plurality of pores inside. It has 40-42% moisture contents and is cooked by hot water in 2 minutes. CONSTITUTION: A preparation method of ready to eat steamed rice cake comprises: washing rice and dipping it into water, followed by grinding using a grinder two times to make rice flour; adding alpha rice powder, a low temperature binder, modified starch, propylene glycol, a preservative, alcohol, acid, emulsifier, purified salt and water to the rice flour to make about 45% moisture content; introducing steam into the mixture to control the moisture to 40-42%, followed by steaming; stirring the steamed composition for 10-15 minutes and forming pores using a first extruder; and molding it using a second molding extruder, followed by cutting using a roller cutter after rapidly cooling for two times.

Description

The instant seasoned bar rice cake and process for preparing the same}

The present invention relates to a rice cake roast for instant food and a method for producing the same.

Conventional traditional tteokbokki, along with sputumddok, has enjoyed popularity as a food unique to our nation, but traditional tteokbokki is fading and retains its reputation because the recipe is very demanding. In addition, tteokbokki in restaurants, etc. continue to boil, sticky or mushy due to the moisture, or chewing taste, or the moisture was not soaked into the rice cake was so unripe tteokbokki was common. Therefore, I had to cook my own meal at home in order to eat a delicious and delicious Tteokbokki. However, at home, due to the hassle of the preparation and cooking of materials, it is difficult to find an opportunity to cook by yourself.

In addition, unlike ramen, the thickness of the rice cake is so thick that boiling water and seasoning soup cannot penetrate into the rice cake in a short time, and it is not easy to carry various seasonings, including red pepper paste. there was.

Accordingly, various efforts have been made to remedy the above problems. For example, in Korean Patent Application No. 10966 (1999), a hollow part forming hole is formed in a raw material inlet of a molding machine so that a hollow part is formed during molding according to a known method of forming a rice cake. It describes a method for producing tteokbokki that can be cooked for a short time to cook the seasoning for cooking tteokbokki by producing a hollow rice cake formed with a hollow portion. However, the above manufacturing method has a problem in that it forms a hollow portion in the rice cake in order to improve its resilience, does not have a unique shape of the rice cake, and is easily blown or receded when cooking in boiling water, and distribution storage must be refrigerated and frozen. There is this.

In addition, Korean Patent No. 332569 (2002. 4. 1) is a method of preparing instant dried rice cake by slicing and drying steamed sputum rice cake and crushing rice to 80-180mesh first, sorbitol, emulsifier, salt, potato starch, Starch acetate is mixed and pulverized, and the water is corrected to 35 to 37%. After steaming, the rice cake is formed and hardened, cut into 0.8 ~ 2㎜ thickness, hot air and freeze-dried to make instant dried rice cake with less than 8% moisture content. When cooking in hot water, moisture penetrates to the center of rice cake and chewability. It refers to instant foods that have good texture and can be used for instant foods, for cup noodles, and for the absence of dumplings or noodles. However, the above manufacturing method is to ripen well by thinning the thickness of the rice cake, the cracking of the product occurs during the drying process, blown within a short time when cooking with hot water, the texture and chewiness of the tissue is reduced and maintain the original shape of the rice cake There is a drawback to not doing it.

Thus, the present inventors put alpha fine powder, modified starch, acidulant, propylene glycol, alcohol, emulsifier and the like into the non-glutinous rice of the main raw material to solve the above problems, and then extruded for 2 times to produce an instant tteokbokki Maintaining the original shape of rice cake with a cylindrical rod shape (diameter 0.5 ~ 1.3㎝) while making the internal structure porous and adjusting the water content to 40 ~ 42%, cooking is possible in 2 minutes in hot water and cracks and back off The present invention was completed by discovering that the texture and taste of the rice cake can be maintained without burden.

Accordingly, an object of the present invention is to provide a rice cake bokki for instant food that can be distributed and stored at room temperature while maintaining the inherent taste and shape of the rice cake, easy to cook.

Another object of the present invention is to provide a method for producing the rice cake bokki for instant food.

Figure 1 shows the manufacturing process of the rice cake fried rice for instant food of the present invention.

In order to achieve the above object, alpha fine powder, modified starch, acidulant, propylene glycol, alcohol, emulsifier and the like are mixed with crushed non-glutinous rice, and then extruded and molded for 2 times to prepare instant rice cakes. It features.

More specifically, the pure rice is washed with water and immersed in water, and then pulverized with a roller grinder to prepare rice powder, and alpha flour, modified starch, preservative propylene glycol, alcohol, acidulant, emulsifier, which is a low temperature luxury agent Adding a purified salt, water, and the like to adjust the mixture to a water content of 45%; Steaming by introducing steam to the mixture to control the water content of 40 to 42%; Stirring the steamed composition in a stirrer for 10 to 15 minutes to form a porous body in a first extruder, and then molding the second extruder; And quenching the tteokbokki discharged from the second extrusion machine, and cutting it with a roller cutter.

When preparing the rice flour is preferably two or more times, the steam temperature in the steaming step is preferably 15 to 20 minutes at 100 ℃ temperature.

The alpha fine powder having a function of lowering the freezing point is cooked state in which β-starch is α-starched in a short time of 13 to 15 seconds at a high temperature of 130 to 150 ° C. and a high pressure of 15 kg / cm 2 using an extruder. The modified starch means that the starch is prepared by acid treatment of the starch to lower the gelatinization temperature of the starch below 60 ° C.

Hereinafter, the present invention will be described in more detail.

The instant food rice tteokbokki prepared by the present invention maintains the inherent shape and taste of the rice cake, excellent recovery and easy cooking and can be distributed and stored at room temperature.

Hereinafter, a method for preparing instant rice cakes for instant food of the present invention will be described in detail for each step.

(1) Wash the pure rice with water, immerse it, and then crush it with a roller grinder to prepare rice flour. Alpha flour, modified starch, preservative propylene glycol, alcohol, acidulant, emulsifier, refined salt Adding water, etc., to adjust to 45% moisture content.

By adding alpha fine powder and modified starch to the rice flour pulverized in the above step, the gelatinization point is lowered, and the preservation property is improved by adding propylene glycol, alcohol, acidulant as a preservative.

(2) steaming for 15 to 20 minutes by introducing steam to the mixture to control the water content of 40 to 42%.

It is preferable that the water content of the rice cakes steamed by adjusting the water content to 45% in the above step is 40 to 42%, and when out of the above range, it is inappropriate in preservation, restorability, and the like.

(3) stirring the steamed composition in a stirrer for 10 to 15 minutes to form a porous with the first extruder, and then molding with a second extruder.

In the above step, the internal structure of the primary extruder is composed of a multi-stage wing type with a unique screw structure, so that the porous can be formed, thereby making the taste infiltrate well and shorten the cooking time. At this time, since the porous is formed on the inner surface of the rice cake can maintain the cylindrical rod shape of the rice cake. It also imparts viscosity and texture while passing through the long barrel of the second extrusion machine.

(4) quenching the tteokbokki discharged from the secondary extrusion machine over a second step, then cutting with a roller cutter.

The tteokbokki obtained in step (3) is first cooled in a cooling water tank of 10 ~ 15 ℃, and then quenched secondly with low temperature water of 0 ~ 5 ℃ can inhibit the growth of heat-resistant microorganisms. Furthermore, after cutting with a roller cutter, it is added to the spirits and sterilized, whereby a deoxygenating agent is added and packed in a state in which the bacterial count is maintained at 10 ² or less or negative.

1 shows a manufacturing process of the instant food rice tteokbokki.

Hereinafter, although an Example and a comparative example are given and this invention is demonstrated in detail, this invention is not limited only to these examples.

Example 1

6 kg of white rice is washed with water and immersed 2-3 times with water, and then pulverized with a roller grinder to prepare rice flour. 1 kg of alpha fine powder, 2 kg of modified starch, 0.1 kg of propylene glycol, 0.1 kg of alcohol, Purified salt, water, acidulant, emulsifier and the like were added and mixed to adjust to 45% water content, and steam was introduced for 15 minutes while adjusting the water content of 42%. The steamed composition was stirred in a stirrer for 15 minutes to form a first extruder and a second extruder, and the ejected tteokbokki was quenched with a cooling water of 10 ° C. and a cooling water of 0 ° C. and cut with a roller cutter to add deoxidant to instant food. Dragon Rice Tteokbokki was prepared.

Comparative Example 1

After washing with 99% by weight of white rice immersed in water for 3 hours, the rice was crushed by hand, then 1% by weight of refined salt was mixed and regrind. The pulverized mixture was steamed for 3 minutes to cook rice flour, and the steamed raw material was molded using a molding machine having a raw material feeder having a hole in the middle, and then cut to prepare tteokbokki.

Comparative Example 2

Rice cakes were prepared in the same manner as in Example 1, except that the water content was steamed at 45%.

Comparative Example 3

Rice cakes were prepared in the same manner as in Example 1, except that the water content was steamed to 39%.

[Test Example 1]

In order to compare the restorability of the rice tteokbokki prepared in Example 1 and Comparative Example 1, put the tteokbokki of Example 1 and Comparative Example 1 in a cup, cover it with hot water and cover the lid and after 2 minutes to remove the water Cooking time and physical properties were checked. The results are shown in Table 1 below.

division Restoration (cooking) time required Properties Example 1 1 minute 30-50 seconds Maintain the shape of the rice cake Comparative Example 1 4 minutes 30 seconds-5 minutes Rice cakes can't keep shape

As can be seen in Table 1, Example 1 of the present invention was confirmed that not only can be cooked in a short time, but also maintain the inherent shape of the rice cake.

[Test Example 2]

In order to compare the preservability of the rice cakes prepared in Examples 1, 2 and 3, the rice cakes prepared in Examples 1, 2 and 3 were used for 72 hours in an incubator at 35 ± 1 ° C. After incubation, the preservation test was conducted while leaving at room temperature. The results are shown in Table 2.

Moisture Content of Tteokbokki Deoxygenation Treatment Room temperature storage period 15th 30 days 60 days 90 days 45% No oxygen scavenger - + ++ +++ Add Oxygen Agent - - + ++ 42% No oxygen scavenger - - + ++ Add Oxygen Agent - - - - 39% No oxygen scavenger - - - + Add Oxygen Agent - - - -

As can be seen in Table 2, it was confirmed that the case of Example 1 steamed by adjusting the moisture content to 42% was excellent in room temperature storage. Thus, it can be seen that the rice cakes of Example 1 having a moisture content of 42% or less, which is steamed by adjusting the water content to 45% in the production method of the present invention, has excellent shelf life at room temperature.

As described above, the instant food rice tteokbokki of the present invention is a cylindrical rod shape (0.5-1.3 cm in diameter), the same as the traditional tteokbokki with non-rice as the main raw material, the internal structure is porous, 40-42% moisture retention It can be cooked in hot water for 2 minutes in the state of having and maintains the texture and chewy taste of the rice cake without cracking and falling off of the product. It can be stored at room temperature for more than 3 months.

Claims (2)

Alpha rice flour, modified starch, acidulant, propylene glycol, alcohol, emulsifiers, etc. in non-glutinous rice, mixed, and then extruded for two times to form a rice cake fried for instant food. The pure rice is washed with water and immersed in water, and then crushed twice with a roller grinder to prepare rice flour.Alpha flour, modified starch, preservative propylene glycol, alcohol, acidulant, emulsifier, refined salt, Adding water or the like to mix to adjust to 45% moisture content; Steaming the mixture for 15 to 20 minutes to adjust the water content to 40 to 42%; Stirring the steamed composition in a stirrer for 10 to 15 minutes to form a porous body in a first extruder, and then molding the second extruder; And Quenching the tteokbokki discharged from the second extrusion machine over a second step, and then cutting it with a roller cutter; Method for producing a rice cake for instant food comprising a.