KR20070007652A - Manufacturing method of premix for ready-to-eat rice cake using electronic range - Google Patents

Abstract

A method of making a ready-to-eat rice cake composition for cooking in a microwave oven by mixing wet rice flour(regular rice), sugar, purified salt, retrogradation inhibitors and enzyme preparations is provided. The composition has a good flavor, nutrient, texture and palatability and can be cooked in a micro oven within 3min. The rice cake composition is prepared by mixing 100 parts by weight of wet rice flour, 8 to 12 parts by weight of sugars, 0.5 to 1.5 parts by weight of purified salt, 90 to 110 parts by weight of purified water, 2 to 10 parts by weight of a retrogradation inhibitor and 0.003 to 0.005% by weight of enzyme preparations, kneading and then irradiating microwaves of 700W for 2.5 to 3.0min. The wet rice flour has the degree of starch damage in the range of 5 to 15% and a particle size of 80 to 200mm. The retrogradation inhibitor is one or more selected from trehalose, sorbitol, cowpea powder and sucrose fatty acid esters.

Description

Manufacturing method of ready-to-eat rice cake for microwave cooking and manufacturing method {Manufacturing Method of Premix for Ready-to-eat Rice Cake Using Electronic Range}

1 is a process chart related to a method for producing instant rice cake using the microwave oven of the present invention.

The present invention relates to a composition and a method for preparing instant rice cakes for microwave cooking, and more particularly, to remove foreign substances by washing with non-glutinous rice, immersed in purified water, dehydrated and pulverized and dried, and then crushed and dried dry rice flour. Sieving to obtain rice powder by particle size, and using the composition as sugar, refined salt, anti-aging agent [trehalose (Wonwoo), sorbitol (Junsei), eastern powder, sucrose fatty acid ester (Wonwoo)], enzyme preparation [α-amylase (Sigma) , US)], and wet rice flour and purified water are added to the mixed composition and kneaded to absorb moisture, and then irradiated with a microwave.

The present invention is to increase the consumption of rice through the popularization of traditional rice cakes, and to provide consumers with a new type of products that can satisfy the activation of the development of processed products using rice, modernization, convenience of rice cakes. Recently, the change in diet and the pursuit of convenience foods are rapidly increasing due to the increase of income level and the change of living environment.

Rice cakes, which have the highest preference among rice processed products, cannot be maintained for more than one day at the time of sale at room temperature distribution. Therefore, diversification and convenience can contribute to the promotion of rice consumption and national health. (Technology development to expand rice consumption) Research Report, Geum Jun Suk, 2005). Recently, the increase of adult diseases due to the development of fast food has become a social problem. The solution for this has been increasing interest in traditional rice cakes, but it is difficult to manufacture at home due to the complicated process and the difficulty of popularization and commercialization due to the short storage period. (Journal of Korean Culinary Science, Jeong Hyun-sook, 2004).

In order to increase the consumption of rice through the popularization of traditional rice cakes and to suppress the intake of instant foods made from imported wheat and flour, new types of products can be provided to consumers to enable the development of processed products using rice, modernization and convenience of rice cakes. Will have to provide.

Korean Patent Publication No. 2001-0011256 discloses 10 to 40% by weight of flour, starch or a mixture of wheat flour and starch, 30 to 53% by weight of sugar, 7 to 20% by weight of powdered oils, 0.1% to 1.0% by weight of emulsifier, It characterized by containing a baking powder of 2.2 to 5% by weight, and relates to a cupcake composition that can be baked in a microwave oven, a method of manufacturing a cupcake by placing a container containing dough in a microwave oven and heating for a suitable time is disclosed. have.

In Korean Patent No. 10-0476512, in the production of castella using rice flour, the grain size of rice flour is 20-80㎛ as rice flour and the water content of rice flour is 4-8%. And a process in which 0.1-1.0% amylase enzyme is added to prevent hardening.

Korean Patent No. 10-030931 relates to a method for manufacturing instant rice cakes for instant restoration. Specifically, rice and subsidiary materials are pulverized and mixed to make a composition, and steamed and extruded to prepare sputum rice cake, and then thaw with normal temperature water. It describes a manufacturing process comprising the step of cutting, drying to adjust the water content to 10% or less.

Korean Patent No. 10-0332569 relates to a method of manufacturing dried rice cakes for instant food, and in detail, firstly grinds rice to 80-180 mesh, mixes subsidiary materials to second grind, and corrects moisture to 35-37%. . After steaming, the rice cake is molded, cut into 0.8-2.0mm thickness, hot air and lyophilized, and dried to 8% or less of moisture. Such dried rice cakes have good resilience as well as good chewability and can be used for instant food, cup ramen, and dumplings or noodles.

However, the related art directly related to the present invention has not been suggested, and instant rice cake making that can easily replace the nutrition of rice in 3 minutes using a microwave oven, which is generally provided at home, office, convenience store, etc. It is an original technology that can be achieved in parallel with the development of rice flour milling technology.

Microwave cooking instant rice cake of the present invention can be edible in three minutes when cooked in a microwave oven by establishing the optimum conditions, such as a suitable method for producing rice flour, selection of particle size, control of the amount of water, irradiation time of microwaves, etc. That is, to provide instant rice cakes that satisfy palatability, convenience and quality excellence.

The present invention relates to an instant rice cake composition and a method for preparing the same, which are capable of cooking and edible immediately in a microwave oven, washing the rice to remove foreign substances, immersing in purified water, dehydrating and pulverizing and drying, again crushing And then sieving the dried rice powder to obtain rice powder by particle size, mixing sugar, refined salt, aging inhibitor, and enzyme preparation with the composition, adding wet rice flour and purified water to the mixed composition, kneading and absorbing moisture. The step of irradiating with a microwave oven.

The composition of the present invention is a compounding ratio of 8-12 parts by weight of sugar, 0.5-1.5 parts by weight of purified salt, 90-110 parts by weight of purified water, 1-12 parts by weight of anti-aging agent, and 0.003-0.005 parts by weight of enzyme preparation, based on 100 parts by weight of wet rice flour. It consists of mixing and stirring them to make a dough and then put the container in a microwave oven provides a composition and preparation of instant rice cake that can be easily eaten immediately by heating for a certain time with a constant output.

Wet rice flour used in the present invention is one of the most important factors that refers to the moisture content of more than 25% and affects the physical properties and palatability of instant rice cake products. Therefore, in order to determine the optimum manufacturing conditions for instant rice cake, the particle size (mesh), hydrolyzate (g), microwave irradiation time (min) of rice flour are the factor variables, and the white rice (L value), hardness (hardness), Sensory evaluation (color, texture, taste, overall symbol) was tested under the conditions designed by the central synthesis planning method with dependent variables.

In the present invention, the wet rice powder has a starch damage of 5-15%, a particle size of 80-200 mesh, and a particle size distribution having a left-right symmetry type.

In the present invention, the shape of the container and the wrapping of the instant rice cake for a microwave oven is closely related to the content of the composition. In the present invention, when the microwave output is 700 watts (cooking time), the cooking time is 3 minutes, the shape of the container is cylindrical in diameter × height of 9.0 × 4.5 cm, wrapping was evaluated as the best quality.

In the present invention, due to the characteristics of the microwave instant rice cake for the microwave oven is evaluated as a decrease in texture due to the rapid increase in hardness, in order to solve this may be added a mixed aging inhibitor of a suitable concentration. That is, 2-10 parts by weight of trehalose, sorbitol, eastern powder, and sucrose fatty acid ester were added to improve texture after cooking and to inhibit aging, thereby improving quality.

Hereinafter, the composition of the microwave cooking instant rice cake product of the present invention and a manufacturing method thereof will be described in detail for each step.

<Example 1>; Wet Rice Flour Manufacturing Process

Rice immersion step; After washing with non-glutinous rice of 90% or more perfect rice to remove foreign substances on the outer surface layer, it is immersed in purified water at room temperature (25 ° C. ± 3 ° C.) for 4 hours to be sufficiently absorbed to the center of the grain.

Grinding and drying step; The soaked rice is naturally dehydrated for 1 hour, pulverized with a roll mill, dried at 70 ° C. for 1 hour 30 minutes, and then crushed again with a Fitz mill. Or after milling with a Roll Mill, it is continuously milled once more with an Air Mill and dried at 60 ° C.

Identification stage; The pulverized rice powder is sifted using sieve shaker equipped with standard mesh 80mesh, 100mesh, 140mesh, 200mesh to obtain rice flour by particle size below 80mesh, 80-100mesh, 100-140mesh, 140-200mesh, 200mesh or more.

<Example 2>; Optimal Mixing Ratio Setting

In order to find out the composition of the optimum blending ratio for preparing instant rice cake products for cooking microwave oven of the present invention, as shown in Table 1 below, a sensory evaluation was conducted on 30 panelists of the Korea Food Research Institute for instant rice cake prepared with various blending ratios. The optimum compounding ratio 3 was found to be the best: 10 parts by weight of sugar, 1 part by weight of purified salt, 8 parts by weight of anti-aging agent, and 0.004 parts by weight of enzyme preparation based on 100 parts by weight of wet rice powder. At this time, sensory evaluation result showed high overall acceptability such as appearance and texture, and overall sign score was the highest as 8.4.

Table 1. Sensory Evaluation for Optimal Formulation

ingredient Compounding ratio 1 Compounding ratio 2 Compounding ratio 3 Compounding ratio 4 Compounding ratio 5 Wet Rice Flour 100 100 100 100 100 Sugar 8 8 10 10 12 Refined salt One One One One One Anti-aging agents  trehalose One 2 2 3 3  sorbitol One 2 2 3 3  Eastern powder One 2 2 3 3  sucrose fatty acid ester One 2 2 3 3 Enzyme Preparation (α-amylase) 0.003 0.003 0.004 0.004 0.005 Sensory evaluation Exterior 5.5 7.0 8.2 6.3 5.2 Expansion rate 5.0 6.5 8.0 7.0 5.5 Organization 6.0 7.2 8.5 6.8 5.9 Overall Symbol 5.8 6.6 8.4 6.4 5.7

Example 3 Singer, Dough, Microwave Oven

The wet rice flour and the same amount of purified water are added to the composition mixed in the second step and kneaded with a fork to sufficiently absorb moisture. The instant rice cake composition is placed in a normal household microwave oven with a output of 700 Watts and heated and cooked for 3 minutes. Cooking as described above has a shape and texture similar to that of Snow White or Snow White, while an instant rice cake product for fusion type microwave cooking of a completely new concept is completed. The quality of instant rice cake can be maintained at room temperature for about 2 hours.

Example 4 Optimal Manufacturing Conditions for Instant Rice Cakes for Microwave Ovens

The SAS program was used for the response surface analysis in the experimental design to obtain the manufacturing conditions to optimize the quality of the ready-to-cook rice cakes for microwave cooking based on the sensory characteristics. At this time, the independent variables of the production conditions are the particle size (X1), the amount of water (X2), the microwave irradiation time (X3) of the rice flour, and the independent variables were encoded in three stages, such as -1, 0, 1 (Table 2). The dependent (response) variables (Yn) related to the quality characteristics of the prepared instant rice cakes were L value (Y1), hardness (Y2), color (Y3), texture (Y4), taste (Y5), and overall symbol of sensory evaluation factors. The quality characteristics were measured as (Y6) and the like (Table 3). As a result, the optimum manufacturing conditions of instant rice cake obtained by reaction surface analysis using SAS program are shown in Table 3. In other words, each dependent variable has a maximum value when the independent variable condition in Table 3, and the overall degree of preference showed a maximum value when the rice flour particle size is 158 mesh, the hydrolysis amount 101 mL, irradiation time 2.6 min. As the particle size and irradiation time increased, the preference tended to increase, and as the amount of hydrolyzate increased, the tendency decreased.

Therefore, for the purpose of optimizing the manufacturing conditions of instant rice cakes, the rice flour particle size is fixed to 150 mesh and superimposing the contour map of each dependent variable for the amount of water and the irradiation time. As a result of the investigation, the predicted optimum condition range was 100-102 mL of water content for the rice flour composition, and the microwave irradiation time was 2.9-3.0 minutes based on 700 watts.

Table 2. Central Synthesis Experimental Design for Optimal Manufacturing Conditions of Instant Rice Cakes

Xi Independent variable Level -One 0 One X1 Particle size (mesh) 80 120 160 X2 Hydrogen amount (mL) 90 100 110 X3 Irradiation time (min) 2.0 2.5 3.0

Table 3. Measurement Results of Quality Characteristics of Instant Rice Cakes Performed by Central Synthesis Plan

Treatment No. Particle size Water volume Cooking time L value Hardness (g) Sensory evaluation color Organization flavor Overall preference One 80 (-1) 90 (-1) 2 (-1) 71.94 1062.4 3.40 4.58 4.17 4.75 2 80 (-1) 90 (-1) 3 (1) 76.60 1104.9 4.86 4.00 3.67 4.17 3 80 (-1) 110 (1) 2 (-1) 71.49 785.1 4.80 2.57 3.17 3.57 4 80 (-1) 110 (1) 3 (1) 72.87 786.4 5.00 4.83 3.86 4.60 5 160 (1) 90 (-1) 2 (-1) 76.67 1213.2 3.50 5.33 4.00 4.14 6 160 (1) 90 (-1) 3 (1) 76.85 1264.8 4.14 4.50 4.93 4.33 7 160 (1) 110 (1) 2 (-1) 69.34 864.7 4.60 3.57 3.86 3.71 8 160 (1) 110 (1) 3 (1) 70.28 825.2 5.50 4.75 4.20 4.67 9 120 (0) 100 (0) 2.5 (0) 74.48 998.6 5.00 4.80 4.00 4.67 10 120 (0) 100 (0) 2.5 (0) 74.48 998.6 5.00 4.80 4.00 4.67 11 80 (-1) 100 (0) 2.5 (0) 72.72 821.5 3.71 3.86 4.67 4.50 12 160 (1) 100 (0) 2.5 (0) 74.34 890.9 4.57 4.86 4.29 4.71 13 120 (0) 90 (-1) 2.5 (0) 77.16 1185.5 3.67 2.83 3.50 3.33 14 120 (0) 110 (1) 2.5 (0) 71.82 867.2 4.29 4.50 4.17 4.50 15 120 (0) 100 (0) 2 (-1) 73.65 1066.4 5.20 3.00 3.71 3.33 16 120 (0) 100 (0) 3 (1) 76.30 947.9 4.83 4.33 4.86 4.43

Table 4. Optimum Manufacturing Conditions for Instant Rice Cakes for Microwave Ovens

Independent variable Levels for optimum responses L value Hardness (g) Sensory evaluation color Organization flavor Overall preference Particle size (mesh) 127 125 121 159 153 158 Hydrogen amount (mL) 91 90 101 99 99 101 Irradiation time (min) 2.7 2.5 3.0 2.5 2.7 2.6

<Example 5> texture improvement and aging delay of instant rice cake composition

The instant rice cake prepared in the present invention gradually increases the hardness after cooking, causing a decrease in the degree of preference. In order to solve this problem, by adding a suitable concentration of anti-aging agent to improve the texture and delayed aging to maintain the quality characteristics after cooking. As shown in Table 5, TSDS was significantly lower in hardness compared to the non-added control group after 1 hour and 2 hours after cooking, and also received high evaluation in palatability survey. In other words, 2 parts by weight of trehalose, sorbitol, eastern powder, and sucrose fatty acid ester were added to improve the texture after cooking and inhibited aging.

Table 5. Improvement of texture and anti-aging effect of instant rice cake by adding mixed anti-aging agent

Cooking time Treatment Hardness (g) Degree of preference (9-point method) 1 hour after cooking Control (no addition) 1054 ± 90 5.0 SDW-2 490 ± 38 5.7 TS 554 ± 20 6.0 TSD 561 ± 15 6.0 TSDS 410 ± 62 8.5 STSDS 552 ± 33 6.2 2 hours after cooking Control (no addition) 1401 ± 96 4.5 SDW-2 650 ± 62 5.4 TS 780 ± 28 5.8 TSD 760 ± 48 6.0 TSDS 570 ± 80 7.6 STSDS 662 ± 74 6.0

SDW-2: 1% aging inhibitor

TS: Add 1% of trehalose + sorbitol

TSD: Add 1% of trehalose + sorbitol + copper powder

TSDS: trehalose + sorbitol + copper powder + sucrose fatty acid ester

STSDS: SDW-2 + trehalose + sorbitol + copper powder + sucrose fatty acid ester

According to the present invention, rice processed products rich in flavor and nutrients and having texture and palatability suitable for eating can be manufactured in 3 minutes using a microwave oven. It can be prepared as an instant rice cake and ready to eat.

Claims (6)

Dewatering and grinding non-glutinous rice soaked in purified water and sieving rice powder to obtain wet rice powder by particle size; Mixing the sugar, the refined salt, the anti-aging agent and the enzyme agent into the composition, After adding wet rice flour and purified water to the mixed composition, kneading to absorb moisture, and then irradiating with a microwave oven, the method of manufacturing instant rice cake for cooking in a microwave The method of claim 1, wherein the water content is 90-110 parts by weight based on 100 parts by weight of wet rice flour, and microwave irradiation is performed for 2.5-3.0 minutes on the basis of 700 watts. The instant rice cake prepared by the method according to claim 1 or 2 has a sugar content of 8-12 parts by weight, 0.5-1.5 parts by weight of refined salt, 90-110 parts by weight of purified water, and 2-10 parts by weight of aging inhibitor based on 100 parts by weight of wet rice flour. , Enzyme preparation 0.003-0.005 parts by weight of the instant cooking microwave oven composition, characterized in that consisting of 4. The composition of instant rice cake according to claim 3, wherein the wet rice flour has a starch damage of 5-15%, a particle size of 80-200 mesh, and a particle size distribution of right and left symmetry. The composition of claim 3, wherein the anti-aging agent is any one or more selected from trehalose, sorbitol, eastern powder or sugar fatty acid ester. The composition of claim 3, wherein the sugar is at least one selected from glucose, starch syrup, fructose, sugar, or artificial sweetener.

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