KR20100115426A - A stick of rounded rice cake including seaweed fulvescend and manufacturing method of the same - Google Patents

Abstract

PURPOSE: A bar shape rice cake including seaweed fulvescend and a manufacturing method of the same are provided to improve the taste and function of a rice cake. CONSTITUTION: A method for manufacturing a bar shape rice cake including seaweed fulvescend is prepared by a step of followings. The nonglutinous rice is soaked in the water for 10 hours to 5(S10); the soaked rice is pulverized to make 10 to 50 mesh(S20); a small amount of green tea water is sprayed in the pulverized nonglutinous rice(S30); 100 weight percent pulverized nonglutinous rice is mixed with raw seaweed fulvescend(5 to 25 weight percent), dried seaweed fulvescend(3 to 10 weight percent), corn starch(0.3 to 3 weight percent), and salt(0.5 to 2 weight percent)(S40); the mixing compound is shattered to make the particle size 100 to 50 mesh; 10 to 30 weight percentage of water is added for 100 of the shattered mixing compound, and pulverized to make 100 to 300 mesh(S50-S60); the pulverized mixing compound is aged in 5 to 10 degree Celsius for 3 hours(S70); the mixing compound is steamed in 110 to 120 degree Celsius for 25 to 35 minutes(S80); the manufactured rice cake is molded to a bar shape; the bar shaped rice cake is dried in 2 to 5 degree Celsius(S90-S100).

Description

Asan seaweed rice cake and manufacturing method {A STICK OF ROUNDED RICE CAKE INCLUDING SEAWEED FULVESCEND AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to a barley rice cake and a method for producing the same, and more particularly, to a barley rice cake added with a barley rice which is one of the seaweeds rich in dietary fiber to a barley rice cake used for rice cakes and the like.

Due to the recent economic development and rapid industrialization, the increase in the consumption of meat and instant food is threatening health by causing digestive disorders such as obesity, hypertension, diabetes, vascular diseases such as constipation and constipation. In order to solve this problem, low calorie, rich in dietary fiber and easy to be satiety even if you eat a small amount is effective for preventing the disease, constipation and diet, algae, especially food and health supplements using seaweed or seaweed Is steadily increasing.

In this situation, there has been an effort to manufacture a functional phlegm rice cake by adding various healthy food ingredients, especially seaweeds, to the rice cake which can be used for rice cake soup or rice cake.

Accordingly, a patent application 2002-0068927 "a method for preparing seaweed sputum rice cake and a seaweed sputum rice cake prepared by this manufacturing method" has been filed, but the manufacturing process has been rejected because it is not clear. On the other hand, when the seaweed is added to the rice cake as described above, the unique texture and chewiness and cohesiveness of the rice cake are degraded and the quality thereof is lowered.

Therefore, the problem to be solved by the present invention is to solve the above problems, even if adding seaweeds, especially seaweeds, which are health functional ingredients, to the rice cakes without having the unique texture and chewiness and cohesiveness of the rice cakes. It is an object of the present invention to provide a rice cake and a manufacturing method for mass production thereof.

According to an embodiment of the present invention for solving the above problems, maesinyi barley rice cake contains 3 to 10 parts by weight per 100 parts by weight of non-glutinous rice, 0.3 to 3 parts by weight of corn starch, 0.5 to 2 parts by weight of salt.

According to another embodiment of the present invention, the barley rice cakes may further comprise 0.6 to 2 parts by weight of perilla per 100 parts by weight of non-glutinous rice.

Maeyiyi barley rice cake according to another embodiment of the present invention may further comprise 0.1 to 1 parts by weight of soy flour per 100 parts by weight of the non-rice.

       On the other hand, the manufacturing method of the barley rice cake maesan according to an embodiment of the present invention is called non-glutinous rice soaking step, soaked non-glutinous rice soaked in water for 5 to 10 hours so that the moisture content inside is 15 to 25 percent (%). First grinding step of grinding so that the 10 to 50 mesh (mesh), green tea water spraying step of spraying a small amount of green tea water through the sprayer to the first crushed non-glutinous rice, 100 weight of the first crushed non-green tea sprayed green tea water Mixed composition preparation step of preparing a mixed composition by mixing 5 to 25 parts by weight of raw medium or 3 to 10 parts by weight of dry medium, 0.3 to 3 parts by weight of corn starch, 0.5 to 2 parts by weight of salt, and the particle size of the mixed composition. Is a second milling step of grinding to 50 to 100 mesh (mesh), after the addition of 10 to 30 parts by weight of water per 100 parts by weight of the secondary milled mixed composition, the particle size of 100 to 300 mesh (me sh) to the third grinding step of pulverizing, the low temperature aging step of low temperature aging the tertiary crushed mixed composition at 5 to 10 ℃ for 1 to 3 hours, the low-temperature aging mixed composition at 110 to 120 ℃ 20 to 35 A rice cake manufacturing step of preparing a rice cake for minutes, a rice cake forming step of molding the prepared rice cake into a shape of a rice cake, and a rice cake drying step of drying the molded rice cake at 2 ° C to 5 ° C.

According to another embodiment of the present invention, the method for producing a medicinal barley rice cake, the mixed composition is a raw seaweed treated to a size of 0.3 to 1 centimeter (cm) or a dry seaweed treated to a size of 0.1 to 0.5 centimeter (cm). Further, the raw seaweed is mixed in 1 to 5 parts by weight per 100 parts by weight of the primary milled non-glutinous rice sprayed with the green tea water, The dry seaweed is 0.6 to per 100 parts by weight of primary milled non-glutinous rice sprayed with the green tea water It can be mixed in 2 parts by weight.

According to another embodiment of the present invention, the method for preparing the medicinal barley rice cake may further include soy flour, and the soy flour may be mixed in an amount of 0.1 to 1 parts by weight based on 100 parts by weight of the first milled non-glutinous rice.

As described above, according to the present invention, according to the present invention, even if seaweeds, which are healthy functional ingredients, are added to seaweed rice cakes, and the manufacturing method thereof, they have a rich taste and function of the seaweed without any problems with the unique texture and chewiness of the rice cake. Prosperity can easily mass-produce phlegm rice cakes.

Specific details of other embodiments are included in the detailed description and drawings.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various other forms, and it should be understood that the present embodiment is intended to be illustrative only and is not intended to be exhaustive or to limit the invention to the precise form disclosed, To fully disclose the scope of the invention to a person skilled in the art, and the invention is only defined by the scope of the claims.

Like reference numerals refer to like elements throughout. Embodiments described herein will be described with reference to the ideal manufacturing flow chart of the present invention.

Hereinafter, first described in detail with respect to the sputum mochi according to one embodiment (1 embodiment) of the present invention will be described in detail with reference to FIG.

According to an embodiment of the present invention, the persimmon barley rice cake is 3-10 parts by weight per 100 parts by weight of non-glutinous rice, 0.3-3 parts by weight of corn starch, 0.5-2 parts by weight of salt, and other ingredients are already known. It is added to the material and parts by weight.

Non-rice is the main ingredient of rice cake. Maesenggi is a brown algae, and its size is about 15 cm and its thickness is about 2 to 5 mm. Its color is dark green when it is young and grows light and grows darker. Iron, potassium, protein, and dietary fiber, alginic acid, etc. It is a representative health food that has been used for food for a long time because it has a unique aroma and taste. Corn starch is added to prevent the deterioration of the binding force of non-glutinous rice due to the addition of falcons, to make the rice cake softer and to slow the blowing time. Salt is added for the liver of the rice cake.

On the other hand, according to another embodiment of the present invention (second embodiment), the barley mochi rice cake further comprises 0.6 to 2 parts by weight per 100 parts by weight of non-glutinous rice, unlike one embodiment of the present invention.

Hamcho is abundantly distributed on the west coast of Korea and the beaches of Ulleungdo. It is a perennial herb of Mingaceae, a bicotyledonous plant, which is 50% of fiber, which is known to improve constipation, prevent obesity, hypertension and improve gastrointestinal function. It is a healthy ingredient.

In addition, unlike the one embodiment of the present invention, maesanyi barley rice cake according to another embodiment (3 embodiments) of the present invention further includes 0.1 to 1 parts by weight of soy flour to further increase the protein content per 100 parts by weight of non-glutinous rice.

Soy flour is an ingredient that is added as needed to supplement protein that may be lacking in sputum.

Hereinafter, a method for preparing sputum rice cake according to one embodiment (1 embodiment) of the present invention will be described in detail with reference to FIG. 1.

1 is a flow chart sequentially showing a manufacturing process according to the method for producing Garokdduk in accordance with an embodiment of the present invention.

The method of manufacturing maesan barley rice cake according to an embodiment of the present invention first goes through the soaking step (S10) called non-rice soaked in water for 5 to 10 hours.

When the non-rice milling step is performed, the rice is not limited thereto, but contains about 10 to 25% of moisture therein. If you use the soaked boiled non-glutinous rice containing water can be easily processed during the manufacturing process of crushed rice cake.

Next, after removing the external water of the soaked non-glutinous rice is first crushed to grind so that the particle size is 10 to 50 mesh (mesh) (S20).

The reason for the first grinding so that the particle size is 10 to 50 mesh is to facilitate the mixing with other materials in the preparation of the mixed composition thereafter.

Then, spray a small amount of green tea water through the sprayer to the first milled non-glutinous rice (S30).

The reason for spraying a small amount of green tea on the first milled non-glutinous rice is to improve the taste and aroma of the later-produced rice cake by removing the peculiar miso of the non-glutinous rice. The amount of green tea added herein is not limited thereto, but may be 1 to 3 parts by weight per 100 parts by weight of non-crushed primary rice.

On the other hand, the first milled non-glutinous rice is sprayed green tea can be subjected to an additional drying step of about 30 minutes to 1 hour at room temperature. Dropping the viscosity through additional drying may have the advantage of further ensuring ease of mixing with other materials in the subsequent preparation of the mixed composition.

Subsequently, 5 to 25 parts by weight of live medium or 3 to 10 parts by weight of dry medium of dry water without water, 0.3 to 3 parts by weight of corn starch, and 0.5 to 2 parts by weight of salt per 100 parts by weight of the primary milled non-glutinous rice sprayed with green tea water To prepare a mixed composition (S40).

At this time, when using the dry maeyi it is preferable to use a dry maeyi pulverized finely about 0.1 cm to 1 cm in order to facilitate mixing with other materials.

On the other hand, according to another embodiment (2nd embodiment) of the present invention is treated with raw seaweed or the size of 0.1 to 0.5 centimeters (cm) treated with the mixed composition is 0.3 to 1 centimeters (cm) in size It may be prepared further comprising a dry seaweed.

When raw seaweed is used, the raw seaweed is mixed in an amount of 1 to 5 parts by weight per 100 parts by weight of the primary milled non-glutinous rice sprayed with green tea water, and the dry seaweed is 100 wt. It can be mixed at 0.6 to 2 parts by weight per part.

Since the seaweed is harder and harder to mold than the seaweed, when the mixed composition is prepared by further including the raw seaweed or dried seaweed during the preparation of the mixed composition, the above-mentioned process is performed through the grinding or cutting process for the convenience of mixing processing such as smooth mixing. It is preferable to use them after they are made of raw or dried seaweed having a size.

Meanwhile, in order to further increase the protein content per 100 parts by weight of non-glutinous rice cake according to another embodiment (3 examples) of the present invention, soy flour may further comprise 0.1 to 1 parts by weight of a mixed composition.

Thereafter, the mixed composition is secondarily ground to have a particle size of 50 to 100 mesh (S50).

The reason for the second crushing again is not only to make the mixing of the mixing composition better, but also to make the rice cakes boiled out when boasting the rice cakes have a high density and elasticity and have persistence.

Then, after adding 10 to 30 parts by weight of water per 100 parts by weight of the secondary milled mixed composition, the third is pulverized to have a particle size of 100 to 300 mesh (S60).

The reason why water is added to the secondary pulverized mixed composition is to make a dough form for the convenience of processing. The reason for the third pulverization is that alginic acid contains a high viscosity of alginic acid. When the viscosity is increased too much, the problem is that the rice cake is not properly steamed at the stage of steaming the rice cake or the mold is not properly molded at the sputum rice cake molding step. However, when the third grinding is performed so that the particle size is 100 to 300 mesh as in the embodiment of the present invention, the viscosity may be reduced to an easily forming degree, thereby solving this problem.

Thereafter, the third milled mixed composition is aged at low temperature at 5 to 10 ° C. for 1 to 3 hours (S70).

When aging at low temperature, the tertiary pulverized mixed composition in the form of dough is fermented to a certain degree, so that the texture becomes more smooth and there is an advantage in that the molding becomes easier.

Then, the low-temperature aging mixed composition to prepare the rice cake boiled for 20 to 35 minutes at 110 to 120 ℃ (S80).

Thereafter, the prepared rice cake is molded with sputum cake shape through a sputum cake extruder (S90).

Thereafter, when the molded rice cake is dried at 2 ° C. to 5 ° C. (S100), the production of the sputum rice cake is completed in accordance with one embodiment of the present invention.

Manufactured maesanyi spade rice cake can be made for the rice cake soup or for rice cake through the cutting process.

As described above, according to the method for producing sputum rice cake according to various embodiments of the present invention, mash sputum rice cake having a rich taste and function of mash is easy without any problems such as the unique texture and chewiness and cohesiveness of sputum rice cake even if it is added. Can mass produce.

Hereinafter, the characteristics of the falconed barley rice cake prepared according to the numerical values specifically defined in the composition and manufacturing process of the barley rice cake according to the above embodiments will be described to be easily understood through comparison with the comparative example using tables.

TABLE 1

division Rice Every life Corn starch Salt Hamcho Soy flour Example 1 100 3 to 10 0.3 to 3 0.5 to 2 - - 2 Example 100 3 to 10 0.3 to 3 0.5 to 2 0.6 to 2 - 3 Example 100 3 to 10 0.3 to 3 0.5 to 2 - 0.1 to 1 Comparative example 100 - 2 2 - - The unit is weight part (standard is non-glutinous rice). Water is added by weight in the manufacturing process as described in the description and is omitted from the material designation in Table 1.

Table 1 describes the main material of the rice cakes according to each embodiment and comparative example of the present invention.

 The comparative example is a sputum-teok which has general non-glutinous rice as the main ingredient, and the main material is 100 parts by weight of non-glutinous rice, 2 parts by weight of corn starch, 2 parts by weight of salt, and the sub-material (omitted) is made of other known materials and parts by weight.

A general method for producing a rice cake, which is a comparative example, comprises a soybean rice soaking step, soaked soybean rice grinding step, corn starch and salt further mixing step, water addition step to the additional compounding material, rice cake manufacturing step, rice cake moulding step, drying step.

In the sensory test, 30 trained evaluating agents were selected to compare each of the rice cakes prepared in each of the Examples and Comparative Examples, and each test was performed on the following classification elements, and the results are shown in [Table 2] below.

TABLE 2

division Example 1 2 Example 3 Example Comparative example color 3 4 3 3 Chewy texture 4 3 3 3 smell 4 4 4 3 patience 3 3 2 3 Overall likelihood 3.5 3.5 3 3 1: very dislike, 2: dislike, 3; normal, 4: good, 5: very good

As can be seen from the sensory test results according to the [Table 2] compared to the conventional comparative example in terms of color, chewy texture, smell, persistence and overall acceptability prepared by the manufacturing method according to various embodiments of the present invention It was found that the embodiments of the present invention were good or equivalent.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, And falls within the scope of the invention.

1 is a flow chart sequentially showing the manufacturing process according to the method for producing Garokdduk in accordance with an embodiment of the present invention.

Claims (6)

Maesil rice cake containing 3 to 10 parts by weight per 100 parts by weight of non-glutinous rice, 0.3 to 3 parts by weight of corn starch, 0.5 to 2 parts by weight of salt. In claim 1, Maecho sputum rice cake further comprises 0.6 to 2 parts by weight per 100 parts by weight of non-glutinous rice. The method of claim 1 or 2, Maejae sputum rice cake further comprises 0.1 to 1 parts by weight of soy flour per 100 parts by weight of non-glutinous rice.        Non-rice soaking step called by soaking non-glutinous rice in water for 5-10 hours, A first grinding step of grinding the soaked non-glutinous rice to a particle size of 10 to 50 mesh, Green tea water spraying step of spraying a small amount of green tea water through a spray to the first milled non-glutinous rice, The mixed composition is prepared by mixing 5 to 25 parts by weight of live medium or 3 to 10 parts by weight of dry medium life, 0.3 to 3 parts by weight of corn starch, and 0.5 to 2 parts by weight of salt per 100 parts by weight of the green tea powder sprayed with green tea water. Mixing composition preparation step, A second grinding step of grinding the mixed composition to have a particle size of 50 to 100 mesh; A third grinding step of grinding to add a particle size of 100 to 300 mesh after adding 10 to 30 parts by weight of water per 100 parts by weight of the secondary milled mixed composition, Low temperature aging step of the third milled mixed composition at 5 to 10 ℃ low temperature for 1 to 3 hours The rice cake manufacturing step of preparing the rice cake boiled for 20 to 35 minutes at 110 to 120 ℃ the mixed composition of the low temperature, Sputumok molding step of molding the prepared rice cake into the shape of sputum, and Step of drying the molded rice cake at 2 ℃ to 5 ℃ Producer of sputum rice cake containing a. In claim 4, The mixed composition further comprises a raw seaweed treated to a size of 0.3 to 1 centimeter (cm) or a dry seaweed treated to a size of 0.1 to 0.5 centimeter (cm), The raw seaweed is mixed in 1 to 5 parts by weight per 100 parts by weight of the primary milled non-glutinous rice sprayed with the green tea water, The dried seaweed is a method for producing maesan sputum rice cake mixed with 0.6 to 2 parts by weight per 100 parts by weight of the primary milled non-glutinous rice sprayed green tea water. The method of claim 4 or 5, The mixed composition further comprises soy flour, The soy flour is mixed with 0.1 to 1 parts by weight per 100 parts by weight of the primary milled non-glutinous rice sprayed green tea water.

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