KR20050018157A - A process for the preparation of a retrogradation-inhibited rice cake for a seasoned bar rice cake - Google Patents

Abstract

PURPOSE: A method of making rice cake for pan-broiled rice cake(tteokbokgi) by adding amylase or cereal flour containing amylase to pregelatinized rice flour is provided. It can inhibit spoilage of the product as well as retrogradation and increases the shelf life. CONSTITUTION: Soaked rice is dehydrated, ground, steamed and then cooled at 10 to 60deg.C. Thereafter, 0.1 to 10ppm amylase or cereal flour containing amylase(amount corresponding to 0.1 to 10ppm amylase) is added to 1kg pregelatinized rice flour and formed into rice cake. The amylase or cereal flour containing amylase is used in the form of an aqueous solution. The cereal flour containing amylase is cereal flour selected from the group consisting of rye, wheat flour, oat, regular rice, whole grain rolled wheat, corn, sorghum, millet and barley.

Description

A process for the preparation of a retrogradation-inhibited rice cake for a seasoned bar rice cake}

The present invention relates to a method for producing tteokbokki rice cakes for suppressing aging, and more particularly to the production of aging rice cakes for suppressing aging including the step of mixing by adding a flour containing amylase or amylase to the luxury rice powder It is about a method.

Rice is composed mostly of starch. Rice starch mainly consists of amylose (normal chain polysaccharide formed by α-1,4 bond of D-glucose) and amylopectin (α-1,4 bond of D-glucose). Polysaccharides containing side chains with α-1,6 bonds). Typically, non-glutinous starch contains about 15% amylose and about 85% amylopectin, and glutinous rice starch is 100% composed of amylopectin.

Irradiation of starch particles with X-rays reveals the interference figure of the Divider-Scherer, and the crystalline portion appears. This crystal portion is called a micelle and is removed by gelatinization. Starch micelles absorb water and cause swelling, and when heated, the starch structure is disturbed and gelatinization occurs. When this is cooled again, the starch particles are re-established and returned to their original structure, called aging (retrogradation).

On the other hand, rice cakes for tteokbokki (aka, rice cakes) is usually manufactured through a series of manufacturing processes for washing, dipping, dehydrating, milling, steaming, and molding non-glutinous rice. However, according to the aging of the starch, the rice cake for tteokbokki aging in about two days at room temperature, and about one day at the refrigeration temperature is cured to cause a problem that the value of the product sharply drops. Furthermore, since the aging rate of non-glutinous rice containing amylose is faster than that of glutinous rice consisting of amylopectin, the problem caused by aging is more serious than that of rice cake made of glutinous rice, which is usually made of glutinous rice.

In addition, the rice cake for tteokbokki is often displayed by selling at room temperature than the refrigerator for the purpose of delaying the curing, so that the corruption progresses quickly, there is a difficulty in selling only the products produced on the same day.

Therefore, there is a need in the art for developing a method for producing rice cakes for tteokbokki, which can maintain softness for a long time by effectively suppressing aging and also delay rot.

Thus, the present inventors have repeatedly studied to solve the problems of the prior art, when the rice flour containing amylase or amylase added to the luxury rice powder to prepare the rice cake for tteokbokki, not only can effectively inhibit aging The present invention has been completed by discovering that it is possible to sell refrigerated displays and to suppress the decay of rice cakes for tteokbokki compared to the case of selling at room temperature.

Therefore, an object of the present invention is to provide a method for producing rice cakes for tteokbokki with aging inhibited.

In order to achieve the above object, the present invention comprises the steps of (a) dehydrating and milling the soaked rice; (b) steaming the milled rice and then cooling to obtain a summed rice powder; (c) adding and mixing 0.1-10 ppm amylase or amylase (0.1-10 ppm amylase equivalent) with respect to 1 kg of the summed rice powder obtained in step (b); And (d) provides a method of producing aging rice cakes for suppressing aging comprising the step of molding the rice powder obtained in the step (c).

The immersion, dehydration, and milling of the rice may be performed according to a method generally used in the production of rice cakes for tteokbokki. Preferably, it may include a washing process before performing the immersion process of rice. The dipping process may be performed by immersing the washed rice in water for about 3 to 8 hours. The dehydration process may be carried out by dehydrating the rice to contain an appropriate amount of water (eg, 30-40%), and the milling process may be performed using a conventional mill (eg, Kyungchang Precision, S-3, Korea). It can be carried out using, and may be divided into primary and secondary. In addition, about 0.5 to 3% by weight of salt may be added to the total weight of the rice, if necessary.

The steaming process of the milled rice may be performed according to a method commonly used in the production of rice cakes for tteokbokki. For example, rice milled with steam at about 100 ° C. may be performed by steaming for about 5 to 15 minutes, preferably about 10 minutes. It may also include a step of moxibustion for about 5 to 10 minutes.

The steamed rice powder obtained is obtained as a luxury rice powder through a cooling process. The cooling process is carried out by cooling to a temperature at which the amylase added in the next process can effectively operate, that is, a temperature at which the amylase does not denature. The said cooling temperature becomes like this. Preferably it is 10-60 degreeC, More preferably, it is 30-50 degreeC.

The production method of the present invention includes adding and mixing amylase or amylase-containing flour to the above-mentioned luxury rice powder. Luxurious rice powder is disturbed and has a loose starch form, so it is easily affected by amylase, and aging is suppressed because the enzyme cannot be returned to its original structure (starch micelle).

Amylase depends on the mode of action of α-amylase (α-1,4-binding, endo-acting), β-amylase (β-1,4-binding, exo-acting), and glucoamylase. There are species, and in the production method of the present invention, these can be used individually or in combination.

In addition, as a flour containing amylase, powder of a grain known to contain amylase can be used, for example, wheat (wheat), wheat (wheat), wheat, wheat, wheat, corn, sorghum, millet, and barley It is preferably a powder of grain selected from the group consisting of.

In the production method of the present invention, the amount of amylase used is 0.1-10 ppm, preferably 0.1-5 ppm, more preferably 0.5-1 ppm per 1 kg of the above-mentioned rice powder. When using a flour containing amylase, the amount used may be added to the amylase content.

In the process of adding the amylase or amylase-containing flour, the amount of amylase to be added is extremely small, for smooth mixing, it is preferable to add the amylase or amylase-containing flour in the form of an aqueous solution, and the concentration is 0.001 to 0.003%, preferably Is 0.001% to 0.002%.

The step of molding the obtained rice powder may be carried out using a conventional rice cake molding machine (for example, serial bottle making machine of Kyung Chang Precision Co., Ltd.), and may be divided into primary and secondary molds. In addition, the molded tteokbokki rice cake is subjected to the process of normal cooling, packaging, and storage in the refrigerator.

2 shows a manufacturing method according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited thereto.

Example 1.

3 kg of non-glutinous rice was washed with water, immersed in 3,000 ml of water and left at room temperature for about 8 hours. The water used for dipping was removed and the water was dehydrated to have a water content of about 35%. 30 g of salt was added to the dehydrated rice and milled first with a mill (Gyeongchang Precision, S-3, South Korea), followed by second milling with 400 ml of water. It was steamed for about 10 minutes with steam at 100 ° C., and then steamed and steamed for about 7 minutes, then cooled to about 45 ° C. Separately prepared 200 ml of an aqueous 0.0015% β-amylase (DSM, Netherlands) solution was added to the cooled rice cake powder and mixed. The obtained rice cake powder was first molded into a molding machine (Gyeongchang Precision, South Korea), and then put into a molding machine, and secondly molded, and cooled to about 30 ° C. to prepare rice cakes for rice cakes.

Example 2.

Instead of β-amylase (DSM, The Netherlands), a rice cake for tteokbokki was prepared in the same manner as in Example 1 except that an aqueous solution prepared by mixing 5 g of wheat flour in 200 ml of water was used.

Examples 3-8.

Instead of β-amylase (DSM, The Netherlands), 10 g (Example 3), 20 g (Example 4), 30 g (Example 5), 50 g (Example 6), 70 g (Example 7), and wheat flour, respectively, and Tteokbokki was prepared in the same manner as in Example 1, except that 100 g (Example 8) was used as an aqueous solution prepared by mixing 200 ml of water.

Example 9-11.

Instead of β-amylase (DSM, Netherlands), except that an aqueous solution prepared by mixing 1 g of barley powder (Example 9), 2 g (Example 10), and 3 g (Example 11) in 200 ml of water was used. A rice cake for tteokbokki was prepared in the same manner as in Example 1.

Example 12-14.

Instead of β-amylase (DSM, The Netherlands), except that 5g (Example 12), 10g (Example 13), and 15g (Example 14) of wheat flour were used in an aqueous solution prepared by mixing 200 ml of water, A rice cake for tteokbokki was prepared in the same manner as in Example 1.

Example 15-17.

Instead of β-amylase (DSM, The Netherlands), except that 5g (Example 15), 10g (Example 16) and 15g (Example 17) of wheat flour were used in an aqueous solution prepared by mixing 200 ml of water, A rice cake for tteokbokki was prepared in the same manner as in Example 1.

Example 18-20.

Instead of β-amylase (DSM, Netherlands), except that 5g (Example 18), 10g (Example 19) and 15g (Example 20) of non-glutinous rice powder were used in an aqueous solution prepared by mixing 200 ml of water, A rice cake for tteokbokki was prepared in the same manner as in Example 1.

Examples 21-23.

Instead of β-amylase (DSM, The Netherlands), except that 10 g (Example 21), 15 g (Example 22), 20 g (Example 23) of the wheat flour was used in an aqueous solution prepared by mixing 200 ml of water, A rice cake for tteokbokki was prepared in the same manner as in Example 1.

Example 24-26.

Instead of β-amylase (DSM, The Netherlands), except that 10 g (Example 24), 15 g (Example 25) and 20 g (Example 26) of corn powder were used in an aqueous solution prepared by mixing 200 ml of water, A rice cake for tteokbokki was prepared in the same manner as in Example 1.

Examples 27-29.

Instead of β-amylase (DSM, The Netherlands), except that 10 g (Example 27), 15 g (Example 28) and 20 g (Example 29) of sorghum powder were used in an aqueous solution prepared by mixing 200 ml of water, A rice cake for tteokbokki was prepared in the same manner as in Example 1.

Example 30-32.

Instead of β-amylase (DSM, Netherlands), except that 10g (Example 30), 15g (Example 31) and 20g (Example 32) of millet flour were used in an aqueous solution prepared by mixing 200 ml of water. A rice cake for tteokbokki was prepared in the same manner as in Example 1.

Test Example 1. Measurement of resistance according to amylase content

The rice cake for tteokbokki prepared in Examples 2 to 32 was stored in a refrigerator at -1 to 5 ° C for 1 day, and then the resistance was measured under the following conditions using a rheometer (Model: COMPAC 100, SUN SCIENTIC COMPANY, Japan). It was.

Max pressing force: 2Kg

MODE: 20 (force measurement condition from sample arrival)

TABLE SPEED: 125m / m / Min

Adub: No. 34 (Infiltration)

Number of measurements: 2 times / sample

Under the above conditions, the samples of Examples 2 to 32 were placed on a plate, and the resistance from the sample was measured as soon as the sample was touched while the adapter was lowered, and it was determined that the aging progressed as the resistance value increased. Same as 1.

Example Resistivity (g / ㎠) Example Resistivity (g / ㎠) 2 1342 18 1216 3 1238 19 1106 4 1145 20 1026 5 1038 21 1304 6 943 22 1188 7 823 23 1100 8 521 24 1271 9 1212 25 1152 10 1125 26 1091 11 1089 27 1301 12 1296 28 1163 13 1137 29 1082 14 1024 30 1275 15 1293 31 1202 16 1166 32 1126 17 1005

As can be seen in Table 1, it can be seen that the resistance is lowered as the content of grain flour, ie, amylase, is increased.

Test Example 2 Aging and Decay Measurement Test

While keeping the tteokbokki rice cakes prepared in Examples 3, 10, 13, 16, 19, 22, 25, 28, and 31 in a refrigerator at -1 to 5 ° C, the resistance according to the storage date was measured in the same manner as in Test Example 1. The degree of aging was measured by measuring with. For reference, when the resistance is 5000g / ㎠ or more, it can be considered to be fully aged. The results of the aging measurement test are shown in Tables 2 to 10 below.

Aging degree of rice cake prepared by using 10 g of small white powder (Example 3) Retention days Resistivity (g / cm3) Date of manufacture 1238 Day 1 1020 Day 2 1018 Day 4 1018 Day 6 1019

Aging degree of the rice cake prepared by using 2g of barley flour (Example 10) Retention days Resistivity (g / ㎠) Date of manufacture 1125 Day 1 1008 Day 2 999 Day 4 1004 Day 6 1003

Aging degree of rice cake prepared using 10 g of large white powder (Example 13) Retention days Resistivity (g / ㎠) Date of manufacture 1137 Day 1 1046 Day 2 1040 Day 4 1041 Day 6 1040

Aging degree of rice cake prepared using 10 g of wheat flour (Example 16) Retention days Resistivity (g / ㎠) Date of manufacture 1166 Day 1 1088 Day 2 1091 Day 4 1086 Day 6 1090

Aging degree of rice cake prepared using 10 g of spicy rice powder (Example 19) Retention days Resistivity (g / ㎠) Date of manufacture 1106 Day 1 1001 Day 2 999 Day 4 1002 Day 6 998

Aging degree of rice cake prepared using 15 g of wheat flour (Example 22) Retention days Resistivity (g / ㎠) Date of manufacture 1188 Day 1 1013 Day 2 1011 Day 4 1009 Day 6 1010

Aging degree of rice cake prepared using 15 g of corn flour (Example 25) Retention days Resistivity (g / ㎠) Date of manufacture 1152 Day 1 1022 Day 2 1024 Day 4 1021 Day 6 1019

Aging degree of rice cake prepared using 15 g of water (Example 28) Retention days Resistivity (g / ㎠) Date of manufacture 1163 Day 1 1061 Day 2 1058 Day 4 1057 Day 6 1060

Aging degree of rice cake prepared using 15 g of millet flour (Example 31) Retention days Resistivity (g / ㎠) Date of manufacture 1202 Day 1 1118 Day 2 1118 Day 4 1119 Day 6 1116

As can be seen in Tables 2 to 10, when stored for 1 day rather than the date of manufacture, since the resistance is low, it can be seen that the rice cake for tteokbokki prepared by the manufacturing method according to the present invention is more soft, and also about 1 It can be seen that even if refrigerated for a week, it does not cure at all.

In addition, while keeping the rice cake for tteokbokki prepared in Example 2 for 15 days in the refrigerator of -1 ~ 5 ℃, it was observed whether or not the bacterial colony production with the naked eye every day, the occurrence of the bacterial colony could not be confirmed at all. Therefore, it can be seen that when manufacturing the rice cake for tteokbokki by the manufacturing method according to the present invention can also effectively prevent the decay of the rice cake for tteokbokki.

According to the production method of the present invention can be produced rice cakes for tteokbokki aging and rot effectively suppressed.

1 is a view showing the aging process of starch,

Figure 2 is a manufacturing process diagram of the rice cake for tteokbokki according to the present invention.

Claims (4)

(a) dewatering and milling the soaked rice; (b) steaming the milled rice and then cooling to obtain a summed rice powder; (c) adding and mixing 0.1-10 ppm amylase or amylase (0.1-10 ppm amylase equivalent) with respect to 1 kg of the summed rice powder obtained in step (b); And (d) A method for producing tteokbokki rice cakes for suppressing aging comprising the step of molding the rice powder obtained in the step (c). The method of claim 1, wherein the cooling temperature of the step (b) is 10 ~ 60 ℃. The flour of claim 1, wherein the wheat flour containing amylase is a powder of grains selected from the group consisting of barley (wheat), wheat (wheat), wheat, wheat, wheat, corn, sorghum, millet, and barley. Manufacturing method. The method according to claim 1, wherein the amylase or the flour containing amylase is added in the form of an aqueous solution.