KR20090101785A - Instant rice cake product and process for preparing the same - Google Patents

Abstract

PURPOSE: A method for preparing instant rice-cake soup is provided to secure good mouth feel and texture and to prevent the rice cakes from sticking to another one even 20-30 minutes after cooked. CONSTITUTION: A method for preparing instant rice-cake soup comprises the following steps of: polishing rice in a milling machine; removing stone pieces from the polished rice using a stone picker; eliminating different-colored rice grains and metals from the rice using an automatic color sorter; blowing the rice and supplying it to a soaking tank; soaking the rice in water and draining it dry; pulverizing it and obtaining rice flour; mixing the rice flour and additional ingredients; steaming the dough; molding the dough into rice cake sticks; passing the rice cake sticks through water to cool off them; cutting them in a constant length; cooling them; sterilizing the rice cake; packing them; placing the packed rice cake together with an additionally prepared soup in a container; and packing them to obtain a product.

Description

Instant rice cake product and process for preparing the same

The present invention relates to an instant rice rice cake product (i.e., instant bone bone rice cake soup) and a method of manufacturing the same. More specifically, the instant rice rice cake product including the rice cake is not interrupted, and hot water cut off separately is cooked for 2-3 minutes. , When cooked in a microwave, can be eaten immediately after 1-2 minutes, and after cooking, 20-30 minutes after cooking at room temperature does not blow the rice cake and the texture is good instant instant bone rice cake soup and its manufacturing method It is about.

Korean Patent Publication No. 1997-73374 discloses 10-45% by weight of rice flour, 40-76% by weight wheat flour, 4-12% by weight of cornstarch, salt 0.7-1.2% by weight, 0.5% by weight or less of alum, 1.2% by weight of cold soda. Mixing the following with water, kneading the dough to make it, putting the noodles into a cooling chamber at -8 to 0 ° C. for 3 seconds to 15 seconds, and cooling the noodles to the cooled surface. Disclosed is a method for producing instant rice processed noodles, comprising the steps of heating to a heating chamber at 97 ° C. for 3 seconds to 20 seconds, cutting and packing the heat treated noodles.

In Korean Patent Publication No. 2000-63623, rice is mixed with glutinous rice at a ratio of 20-50%, steamed in a steamer and steamed with a noodle machine, and roasted soybean flour between noodles to prevent noodles from sticking together when picking noodles. Sprinkle, pull out noodles, put them in cans like a bibim seasoning, seal them with vacuum using a vacuum sealer, and canned rice bibim noodle for instant sterilization of sealed cans at a temperature of 93.3 to 115.6 ° C for 50 to 90 minutes. A method is disclosed.

Republic of Korea Patent Publication No. 2005-80955 discloses the mixing step of the screw grinder first, mixing the pulverized roasted rice, beef and vegetables in the oil 50:50 ratio, the automatic forming granule machine of suitable size to eat the mixed materials Steps characterized in that the shape of the furnace is characterized in that the manufacturing method of mixing instantaneous food of the moisture and air-blocking packaging step so that the moisture does not easily deteriorate at room temperature after the step of electric high temperature sterilization drying up to 10%.

Korean Patent Laid-Open Publication No. 2005-108333 discloses a method for preparing atypical baby food including washing, dipping, cooking, and packaging of rice, wherein rice and cereals are filled in a heat-resistant plastic container for 5 to 10 seconds at 130 to 140 OC. Disclosed is a method for producing an instant sterilized atherosclerosis, characterized in that after the sterilization treatment, the water is filled and then sealed and packaged in a sterile space.

Korean Patent Publication No. 2006-55495 discloses general / immediate cooking seasoned ingredients seasonings / powdered seasonings seasonings / taste / very spicy grains, vegetables, seasonings, seasoned vegetables, fish cakes, rice cakes, sujebi, roasted vegetables Fish cakes, rice cakes, homemade tofu, tofu-roasted or vegetable fish cakes, rice cakes / sujebi, ramen-roasted or vegetable fish cakes, rice-cake / sujebi, tofu ramen-roasted are disclosed.

Republic of Korea Patent No. 793142, as shown in Figure 2, the step of washing the rice, the second step of washing the washed rice in 0 degree Celsius water, 8 to 8 degrees Celsius water for 24 to 48 hours After a sufficient soaking step, the soaked rice water is removed, the first step of crushing in a rice cake mill, rice flour, water and salt are added at a weight ratio of 800: 50: 1, and then starch having the same weight as the salt is added. Mixing and kneading, putting the kneaded dough back into the grinder to adjust the roller interval to 0.1m / m to finely grind secondly, steaming for 6-10 minutes with steam of 300 degrees Celsius or more, to the rice cake mold Step of extracting sputum rice cake by adding, cooling the extracted sputum rice cake for 2-3 minutes in 0 degree Celsius water, aging step for 48-50 hours of natural drying at 5 degrees Celsius or less, and drying dried rice cake in the cutter Cutting into a shape, sterilizing the cut rice cake and wrapping paper, vacuum packing step of encapsulating the oxygen cake with the rice cake in the rice cake wrapping paper and vacuum packing by blocking the outside air with vacuum Disclosed are a method for producing a rice cake for ramen and a method for producing a cup rice cake using the same.

An object of the present invention is to provide an instant bone bone rice cake soup that can be easily cooked and eaten by anyone using the instant rice rice cake products and a method of manufacturing the same.

The present invention, the rice milling step of processing by turning the rice prepared as a raw material in order to achieve the above object; Separation step of separating the stone contained in the rice by using the steamer for the soft rice; A color sorting step of selecting various kinds of foreign matters such as metals having a different color from rice by an automatic color sorting machine of the rice having undergone the taste and precipitation; A soaking step called by feeding the rice, which has been completed by the pottery machine, the crusher and the automatic color sorter in the bleeding, crushing and color sorting step, by feeding the finished rice into a bulding tank through a conveying pipe; A pulverizing step of removing the water of the rice sufficiently soaked in water, and then crushing with a pulverizer to process rice flour; A mixing kneading step of mixing other materials including rice flour prepared as above; A steaming step of steaming the dough with steam; A sputum cake forming step of extracting the desired type of rice cake by putting the steamed dough into a sputum cake forming machine; A cooling step of cooling the sputum-mochi that is molded by molding and at the same time, passing it in a water tank in an immersion state; Cutting the cooled rice cake; A drying step of refrigeration of the cut rice cake; A cutting processing step of cutting the dried rice cake into a shape required by a cutter and processing into rice rice cake; A sterilization step of sterilizing the cut rice cake by alcohol injection using a prepared alcohol; A rice cake packaging step of encapsulating or vacuum-packing the oxygen absorbent together with the instant rice cake sterilized in a separately prepared wrapping paper; Preparation of instant rice rice cake products, characterized in that it comprises a finished product packaging step of preparing a finished product by putting the packaged instant rice rice cake into a ready-made bone bone rice cake soup container with a separately prepared soup, and covered with a lid of the container Provide a method.

In the present invention, in the mixing kneading step, the rice flour is kneaded by mixing water, refined salt (salt) and modified starch, and acidulant, sorbitol, proneed, cooking oil, rice flour, water, refined salt (salt), modified starch 20 -40: 3-6: 0.2-1: 2-10, and the weight ratio of acidulant 0.2-1, sorbitol 0.2-1, proneide 0.1-0.5 to 30 parts by weight of rice flour as other ingredients By putting together, characterized in that evenly mixed.

In the present invention, 11 minutes or 12 minutes of rice is processed into 12.5-13 minutes of rice in the rice milling step, and in the soaking step, the rice is sufficiently called for 40-60 minutes in water at 10-20 ° C., and the grain size is 40-70 in the grinding step. Crushed into mesh rice flour, steaming the dough in steaming step with steam at 150-200 ℃ for 2-5 minutes, and cooling it by passing sputum rice cake in a bucket of 5-15 ℃ for 5-20 seconds in cooling step. In the drying step, the rice cake is refrigerated 12-30 hours at 0-10 ℃ temperature, and in the sterilization step is characterized by using a distilled spirit of 95% of the alcohol diluted to 65-80%.

In addition, the present invention is a milling step of processing the rice prepared as a raw material with a pottery mill to process the rice of 11 minutes or 12 minutes into 12.5-13 minutes of rice, and the rice soft to 12 minutes in the rice using a stoneware A color separation step of selecting and picking out various kinds of foreign substances such as metals as well as rice having different colors from suitable rice by the automatic color sorting machine and the step of separating the stone and the rice taste and the step of separating the stone; 10-20 ° C. water is blown through the transfer pipe by feeding rice that has been automatically processed by the potter's wheel, the potter's wheel and the colour sorter in the tailing, sediment, and color sorting stages. The soaking step, which is sufficiently called for 40 to 60 minutes, removes the water of the sufficiently soaked rice, and then grinds with a grinder to be processed into rice flour having a grain size of 40-70 mesh. Step, the rice flour prepared as described above kneaded by mixing water, refined salt (salt) and modified starch, and acidulant, sorbitol, proneide, rice flour, water, refined salt (salt), modified starch 20-40 : 3-6: 0.2-1: 2-10, and at the same time, with other ingredients, 30% by weight of rice flour 0.2-1, sorbitol 0.2-1, Proneide 0.1-0.5 by weight Mixing kneading step of mixing evenly, steaming step of steaming the dough with steam at 150-200 ℃ for 2-5 minutes, and putting the steamed dough into the sputum cake forming machine to extract the phlegm cake of the required type And, at the same time as the molded rice cake is molded, the cooling step of cooling by passing for 5-20 seconds while immersed in a bucket of 5-15 ℃, and cut the cooled sputum cake to a certain length of 0-10 ℃ Refrigerated and dried for 12-30 hours at temperature A crude cutting step, a cutting processing step of cutting the dried rice cakes into a shape required by a cutter, and processing into rice rice cakes; and a alcohol prepared by diluting 95% of the alcohol prepared in advance to 65-80%. A sterilization step of sterilization by alcohol injection used, a rice cake packing step of encapsulating or vacuum-packing the enclosed oxygen absorbent together with the instant rice cake sterilized in a separately prepared wrapping paper, and the packaged instant rice cake It provides an instant bone bone rice cake soup product and a method for manufacturing the same, which is prepared through a finished product packaging step of preparing a finished product by putting it in an instant bone bone rice cake container together with the prepared soup and packing the lid of the container.

The present invention can be eaten immediately after cooking 2-3 minutes when cooking hot water, and 1-2 minutes when cooking in a microwave oven by pouring hot water cut off the endless bone rice cake soup is an instant rice rice cake product, and also after cooking, For about 20-30 minutes, even if left at room temperature, the rice cake is not blown, and the texture is provided with an instant instant bone bone rice cake rice cake product and its manufacturing method.

1 is a manufacturing process of the instant rice cake product (immediate rib bone rice cake soup) according to the present invention.

2 is a manufacturing process chart of the rice cake and cup rice cake ramen disclosed in the Republic of Korea Patent No. 793142.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a manufacturing process of the instant rice cake product (immediate rib bone rice cake soup) according to the present invention, the manufacturing process is a rice taste step, sedimentation step, color selection step, soaking step, grinding step, mixed dough step, steaming step, sputum mochi molding Consists of cooling step, cutting step, drying step, cutting processing step, sterilization step, rice cake packaging step, finished product packaging step.

First, the rice prepared from the raw material is milled to a pottery mill to perform a rice milling step of processing the rice.

In the tailings step, it is preferable to process the rice of 11 minutes or 12 minutes into 12.5-13 minutes of rice.

Milling is the work of stripping brown rice and other bran flakes (the skin, the seedling, the endosperm, and the whistle layer). The tailings are the work that cleans and polishes the surface of white rice.

Bundo (dodo) is a rice made of rice before it is germinated with rice, and it is made of rice husk (embry) and body (rice bran) in it.How much of the rice husk is peeled off when the rice is milled and made into rice? Rice is called the degree of rice, and brown rice refers to a state in which only the outer skin of rice is peeled off. In the case of white rice, most of the rice that is circulated in the market is cut off to the extent that the outer skin, the inner skin, and the rice eyes are separated. Is rice. Divinity can range from 1 minute to more than 13 minutes.

Next, a step of separating the stones contained in the rice by using a stone mixer to the soft rice with the rice of 12.5-13 minutes is performed.

Seokbal is the task of picking stones from rice.

Next, a color sorting step is performed to sort various foreign matters such as rice and metals having different colors from suitable rice by the automatic color sorter of the rice that has undergone the taste and precipitation step.

Color sorting involves the selection of poorly colored rice grains, as well as various foreign matters, and usually consists of automated machines.

Next, the rice is automatically processed by the milling machine, the separator, and the color sorting operation by the milling machine and the automatic color sorting machine, and the rice is blown through a feed pipe to perform a soaking step called feeding to a soaking tank.

In the soaking step, it is preferable to supply enough to the soaking tank and soak in water at 10-20 ° C. for 40-60 minutes.

Next, after removing the water of the rice sufficiently soaked in water, it is crushed by a grinder to perform a grinding step of processing into rice flour.

In the pulverizing step, it is pulverized by a pulverizer such as a roller pulverizer, and preferably processed into rice flour having a particle size of 40-70 mesh.

Next, a mixing kneading step of mixing other materials including rice flour prepared as above is performed.

In the mixing kneading step, rice flour is kneaded with water, refined salt (salt) and modified starch, and acidulant, sorbitol and proneide, but rice flour, water, refined salt (salt) and modified starch are mixed 20-40: 3-6: It is added at a weight ratio of 0.2-1: 2-10, and at the same time, it is mixed evenly by adding the acidulant 0.2-1, sorbitol 0.2-1, and proneide 0.1-0.5 weight ratio with respect to 30 parts by weight of rice powder. desirable.

More preferably, rice flour, water, refined salt (salt) and modified starch are added at a weight ratio of 30: 5: 0.56: 6, and other ingredients include acidulant 0.21, sorbitol 0.21, and proneide 0.13 based on 30 parts by weight of rice flour. Add together by weight ratio.

Modified starch is mainly used as a thickener in foods, and is a food additive for increasing the adhesiveness and viscosity of foods, enhancing the emulsion stability, and improving the physical properties and feel of foods.

In addition, it shortens the cooking time, shows good transparency, has excellent viscosity, improves the recovery to restore the original shape by pouring the melt, and has the property of having both viscosity and elasticity as appropriate. Odorless and tasteless, the luxury being flakes, amorphous powders or coarse particles without smell and taste.

Modified starch is chemically modified by the reaction between starch hydroxy group and reactant with a small amount of starch derived from various grains and rhizome, or it is a luxurious product, which improves thermal stability, which is a disadvantage of natural starch. It is.

Oxidized Starch, Acetylated Distarch Adipate, Acetylated Distarch Phosphate, Starch Sodium Octenyl Succinate, Distarch Phosphate ), Monostarch Phosphate, Phosphated Distarch Phosphate, Starch Acetate, Hydroxypropyl Distarch Phosphate, and Hydroxypropyl Starch. .

Acidulants are seasonings that enhance the shelf life of products and add sourness to foods. Citric acid, citric acid, DL-Malic Acid, Lactic Acid, L -L-Tartaric Acid, Succinic Acid, L-Ascorbic Acid, Fumaric Acid, etc. can be used.

Sorbitol is a kind of hexose (hexapentane) alcohol, also called sorbite. In particular, it is contained in large amounts in the fruit of rosaceae or some kind of flushing, and what is naturally present is D-sorbitol (also called D-glucitol). L-sorbitol is produced by chemically reducing L-glucose. Its properties are hygroscopic, sweet and soluble in water and ethanol. It is used not only as a raw material of sorbose vitamin C, but also as an emollient, humectant, and antifreeze agent.

In recent years, it is widely used industrially as a raw material of propylene glycol, which is a plasticizer of synthetic resin.

Proneed is a food additive and is a mixed preparation, and its component is glycerin fatty acid ester, powdered cellulose, guar gum, and red star.

The composition ratio is 12.5% by weight glycerin fatty acid ester, 12.5% by weight powder cellulose, 12.5% by weight guar gum, 62.5% Red Star.

Next, the steaming step of steaming the dough is performed.

In the steaming step, it is preferable to steam the dough with steam at 150-200 ° C. for 2-5 minutes.

Next, the steamed rice cake is put into a rice cake forming machine to perform a rice cake forming step of extracting a rice cake of a desired shape.

Next, at the same time as the molded rice cake is molded, the cooling step of cooling by passing through the water soaked state.

In the cooling step, it is preferable to allow 5-20 seconds to pass through the water tank at 5-15 ° C. for cooling.

Next, the cooled barley rice cake is cut to a predetermined length suitable for the refrigeration drying of the next step.

Next, a drying step of refrigeration of the rice cake cut into a predetermined length is carried out.

In the drying step, it is preferable to refrigerated cooled rice cake 12-30 hours at a temperature of 0-10 ℃.

Next, the dried barley rice cake is cut into the shape required by the cutter to perform a cutting process for processing into rice cake.

Next, a sterilization step of sterilizing the processed rice cake is performed by alcohol injection using a prepared alcohol.

In the sterilization step, it is preferable to use a distilled liquor diluted to 65-80% of the 95% alcohol.

Next, the rice cake packaging step of encapsulating or vacuum-packing the oxygen absorbent is enclosed with the instant rice cake sterilized in a separately prepared wrapping paper.

Oxygen absorbers are materials that do not react with oxygen and absorb it. Absorb oxygen in a closed container and lower the oxygen concentration to 0.1% or less to remove the possibility of deformation and deterioration of products by oxygen. It is a product that can be widely used in all industries that require long-term preservation such as food, medicine and semiconductor by adopting compound as oxygen absorbing material. Types of oxygen absorbers include the initial reaction type used in molds that are easy to mold and quickly deteriorate, the continuous reaction type used in dried foods or low moisture products and alcohol-based products, and the reactions are initiated using the water in the food itself. For high moisture products used in products above 30%, for low moisture / drink products used for products with water content below 30%, prevention of discoloration due to oxidation by carbon dioxide gas and oxygen produced during fermentation and ripening There is a complex reaction type.

Next, the packaged instant rice cake with separately prepared soups, etc., put into an instant bone bone rice cake soup container, and wrapped in a state covered with a lid of the container to go through the finished product packaging step to produce a finished product instant rice cake product To complete).

Instant rice cake product according to the present invention prepared as described above can be eaten immediately after 2-3 minutes when cooking hot water poured into the bulgogi rice cake soup without breaking, 2-3 minutes when cooking in a microwave, 1-2 minutes. In addition, 20-30 minutes after cooking, even if left at room temperature, the rice cake does not blow, and the texture is good instant instant bone bone rice cake rice cake product and its manufacturing method is effective.

Claims (5)

The rice milling step of processing the rice by turning the rice prepared as a raw material with a pottery; Separation step of separating the stone contained in the rice by using the steamer for the soft rice; A color sorting step of selecting various kinds of foreign matters such as rice and metals having a different color from a suitable rice by an automatic color sorter of the rice that has undergone the taste and precipitation; A soaking step called by feeding the rice which has been automatically processed by the mill and the sedimentation, sedimentation, and color sorting work through a feed pipe through a conveying pipe; A pulverizing step of removing the water of the rice sufficiently soaked in water, and then crushing with a pulverizer to process rice flour; A mixing kneading step of mixing other materials including rice flour prepared as above; Steaming step of steaming the dough; A sputum cake forming step of extracting the desired type of rice cake by putting the steamed dough into a sputum cake forming machine; A cooling step of cooling the sputum-mochi that is molded by molding and at the same time, passing it in a water tank in an immersion state; A cutting step of cutting the cooled phlegm rice cake to a predetermined length; A drying step of refrigeration and drying of the rice cake cut to the predetermined length; A cutting processing step of cutting the dried rice cake into a shape required by a cutter and processing into rice rice cake; A sterilization step of sterilizing the processed rice cake by alcohol injection using a prepared alcohol; A rice cake packaging step of sealing or vacuum-packing the encapsulated oxygen rice cake with the sterilized instant rice cake in a separately prepared wrapping paper; A packing step of preparing the finished product by putting the packed instant rice cake into a ready-made bone bone rice cake soup container together with a separately prepared soup and then covering the container with a lid; Method for producing an instant rice cake product characterized in that it is prepared to include. The method of claim 1, wherein in the mixing kneading step, the rice flour is kneaded by mixing water, refined salt (salt) and modified starch, and acidulant, sorbitol, and proneide, but the rice flour, water, refined salt (salt), modified starch 20 -40: 3-6: 0.2-1: 2-10, and at the same time, other ingredients include 30% by weight of rice flour 0.2-1, sorbitol 0.2-1, Proneide 0.1-0.5 Method of producing an instant rice cake product, characterized in that evenly added by mixing together. The method of claim 1, wherein in the mixing and kneading step, rice flour, water, refined salt (salt) and modified starch are added at a weight ratio of 30: 5: 0.56: 6, and acidulant 0.21 is added to 30 parts by weight of rice flour as other ingredients. , Sorbitol 0.21, Proneide 0.13 by weight together in a method of producing instant rice cake product, characterized in that evenly mixed. The method of claim 1, wherein the 11 minutes or 12 minutes of rice is processed into 12.5-13 minutes of rice in the taste step, In the soaking step, the rice is sufficiently poured in 10-20 ° C. water for 40-60 minutes, In the pulverizing step, it is pulverized with rice powder of particle size 40-70 mesh, Steam the dough in the steaming step 2-5 minutes with steam at 150-200 ℃, In the cooling step to pass the rice cake immersed in a bucket of 5-15 ℃ for 5-20 seconds to cool, The dried rice cake in the drying step is refrigerated 12-30 hours at a temperature of 0-10 ℃, The method of producing an instant rice cake product, characterized in that the sterilization treatment by alcohol injection using a spirit diluted to 65-80% alcohol in the sterilization step. Milling rice prepared as raw material with a pottery mill to process 11 or 12 minutes of rice into 12.5-13 minutes of rice; Separation step of separating the stone contained in the rice by using the steamer for the soft rice; A color sorting step of selecting various kinds of foreign matters such as rice and metals having a different color from a suitable rice by an automatic color sorter of the rice that has undergone the taste and precipitation; The tailings, sedimentation, and color sorting work are automatically processed by the potter and the sedimentation machine and the automatic color sorting machine. The rice is blown through the feed pipe and supplied to the soaking tank for 40-60 minutes in 10-20 ℃ water. A so called stage; After the water of the rice sufficiently soaked in water, the grinding step of milling by grinding with a grinder of grain size 40-70 mesh; Rice flour prepared as described above is kneaded by mixing water, refined salt (salt) and modified starch, and acidulant, sorbitol, and proneide, but rice flour, water, refined salt (salt) and modified starch are 10-20: 3- 6: 0.2-1: 2-10, and evenly mixed with other ingredients in an acidic 0.2-1, sorbitol 0.2-1, Proneide 0.1-0.5 weight ratio with respect to 30 parts by weight of rice powder Mixing and kneading step; A steaming step of steaming the dough with a steam of 150-200 ° C. for 2-5 minutes; A sputum cake forming step of extracting the desired type of rice cake by putting the steamed dough into a sputum cake forming machine; A cooling step of allowing the molded rice cake to be molded and being cooled by passing it for 5-20 seconds while being immersed in a bucket of 5-15 ° C .; A cutting step of cutting the cooled phlegm rice cake to a predetermined length; A drying step of refrigeration of the cut sputum rice cake for 12-30 hours at a temperature of 0-10 ° C .; A cutting processing step of cutting the dried rice cake into a shape required by a cutter and processing into rice rice cake; A sterilization step of sterilizing the processed rice cake by distillation using a distilled alcohol prepared by diluting 95% of the previously prepared alcoholic beverage to 65-80%; A packing step of encapsulating or vacuum-packing the sterilized instant rice cake with an oxygen absorbent in a separately prepared wrapping paper; The packaged instant rice cake is prepared through the finished product packaging step of preparing a finished product by putting it in an instant bone bone rice cake container with a separately prepared soup, and then covering the container with a lid. 2 -3 minutes, when cooked in the microwave instant rice cake products you can eat right after 1-2 minutes.