KR20110013749A - Keep freezing songpyeon and its manufacturing method - Google Patents

Abstract

PURPOSE: A producing method of songpyeon(half-moon-shaped rice cake) is provided to maintain the taste and the shape of the songpyeon for a long time by prevent the songpyeon from staling. CONSTITUTION: A producing method of songpyeon comprises the following steps: mixing 8~9.5lg of rice powder and 0.5~2kg of modified starch, cooking with a steamer, and kneading; using the obtained dough as a skin, and filling with ingredients before molding; and rapidly freezing the obtained songpyeon for the long-term preservation at -30deg C.

Description

Freezing preservation songpyeon and its manufacturing method {KEEP FREEZING SONGPYEON AND ITS MANUFACTURING METHOD}

The present invention relates to a songpyeon and a method for manufacturing the same, which can maintain the taste and shape of the songpyeon even if frozen for a long time.

Songpyeon, a traditional food, uses regular rice flour as a main ingredient, and when eaten immediately after steaming, it can feel soft and chewy.It is a favorite food for all ages, and it is becoming an indispensable food at various events. There is a trend.

However, in the related art, the dough is made by simply kneading pure rice flour, and then filled with solids, followed by molding, and steaming after molding to obtain an ingestible songpyeon.

Therefore, ordinary rice contains a large amount of amylose, which cannot be obtained in addition to amylopectin, so that it is gradually hardened over time after steaming. Will lose.

Furthermore, when stored frozen for proper supply according to the order quantity, the aging progresses rapidly as the moisture is taken away from the freezing process, causing the skin's stickiness to drop further. In addition, long-term preservation and long-distance delivery are considered almost impossible because the shell is not easily retained and the outer shell is easily cracked and loses commercial value.

For this reason, even if the producer side has enough time to the delivery date when the order is placed, the producers will be able to enjoy the taste of the songpyeon only when they start the molding work a few hours before the delivery time and complete the delivery within the shortest time after molding. Manpower management and company operations are difficult and difficult, and apart from foreign exports, it is not only possible to trade in remote areas but also for this reason, it is difficult to expand the business. In this case, it is difficult to digest all the orders, so that even the customer management cannot be performed properly, and the financial loss is large.

In addition, even if the consumer receives delivery of the songpyeon at the desired time, if the user takes too much time to eat the pyeonpyeon after the event, the skin becomes hard due to rapid aging and loses its chewy and soft taste. Songpyeon, which is hardened by aging phenomenon, cannot be tasted by stickiness and lack of moisture even if it is heated again by using steaming or microwave, etc. will be.

The present invention can suppress the aging phenomenon as much as possible to maintain the taste and shape of the songpyeon unique for a long time, especially frozen storage is possible to maintain the chewy and soft taste of the songpyeon unique for a long time, such as immediately after molding The object is to provide a songpyeon and a method of manufacturing the same.

An object of the present invention is a preservation by forming a glutinous rice starch and modified starch consisting of tapioca modified starch and trehalose in a pulverized rice powder and then steaming the steamed material by filling the inside of the dough with an appropriate amount of steam. This can be achieved by a possible piece of flake and its production method.

The present invention is made up of glutinous rice starch that adds the lack of stickiness to rice flour and tapioca modified starch that enhances the texture and helps to freeze quickly with resistance to frost, and trehalose to maintain soft sweetness and moisture. By mixing the appropriate amount of modified starch, steaming the steamed steamed material, filling the inside with the dough as an outer shell, and then molding it, and suppressing the aging by modified starch, and after the long time after molding And soft taste, especially rapid freezing after molding and thawing when ordered, so that the chewy and soft taste of a given type and songpyeon can be maintained for a long time, so long-term preservation is possible. Can help and diversify customers, It will be effective, such as through the Exodus are not able to contribute to the globalization of the rice cake.

Hereinafter, a preferred embodiment of the present invention will be described in detail, but it should be noted that the modified starch used in the present invention is not limited to the present invention but may be replaced with another modified starch having a similar function.

The present invention is mixed with 8 ~ 9.5kg of crushed rice powder and 0.5 ~ 2kg of modified starch based on 10kg and steamed sufficiently with a steamer, kneading the steamed steamed material to fill the kneading as the outer shell After molding, it is configured to be shipped immediately after molding or to be shipped by rapid thawing when ordering.

The rice flour used in the present invention is made by pulverizing general rice consisting of amylopectin and amylose as its main ingredients, and do not require any other processing, but must be kept at a given mixing ratio with modified starch. It can be achieved.

In addition, the modified starch used in the present invention is a starch obtained by denatured starch by physical, chemical and enzymatic treatment for the purpose of food use using the polymer properties of starch, 0.02-0.2 kg of glutinous rice starch and modified tapioca (Tapioca) starch It consists of 0.42 ~ 1.3 ㎏ and Trehalose (0.06 ~ 0.5 ㎏) and the tapioca modified starch is composed of alpha (α) treated tapioca alpha modified starch 0.02 ~ 0.2 ㎏ and acetic acid modified tapioca acetate modified starch 0.4 ~ 1.1 kg do.

Also, among the modified starches, glutinous rice starch is almost composed of amylopectin, which makes up for the lack of stickiness of rice flour. When 0.02kg or less is added, the stickiness supplement is hardly expected, and when 0.2kg or more is added Due to the above stickiness, the original taste of Songpyeon is halved and the amount of other modified starch is reduced, resulting in a decrease in texture, rapid freezing, and long-term preservation. .

In addition, tapioca-modified starch of the tapioca-modified starch is mainly prepared by treating the starch collected from the cassava root with alpha (α), which helps the texture, but when it is added below 0.02, It is not expected to improve the taste, and when 0.2 kg or more is added, the original taste of Songpyeon will not only be lost, but the amount of other modified starch will be reduced, resulting in deterioration in stickiness, rapid freezing and long-term preservation. It is only necessary to keep a given amount to obtain satisfactory results.

In addition, tapioca acetate-modified starch is mainly produced by treating the starch collected from cassava root with acetic acid-modification, and it has refrigeration resistance, which helps during the rapid freezing of the molded songpyeon. Due to the deterioration of refrigeration resistance, the aging phenomenon in the rapid freezing process decreases the taste, and when 1.1 kg or more is added, the refrigeration resistance is improved. The added amount of starch is reduced, resulting in deterioration in stickiness, texture, and long-term preservation, so that a satisfactory result can be obtained only by keeping a given amount.

Trehalose is also called mushroom sugar because it contains a lot of mushrooms. It is a natural non-reducing sugar made from two molecules of glucose. It helps to acquire resistance to stress, but when 0.06kg or less is added, it brings about a decrease in function as a protective agent, and when 0.5kg or more is added, the amount of other modified starch is relatively reduced. Deterioration in the stickiness and texture (食 感) and refrigeration resistance, etc. will result in a satisfactory result only if you keep the given amount of addition.

In addition, in the case of rapid freezing for long-term preservation of the molded songpyeon, modified starch provides the function of refrigeration resistance and aging phenomenon.However, according to the repeated test results, rapid freezing within 60 minutes under the temperature condition of -30 ℃ Only if this is done will be able to prevent aging in the freezing process.

That is, if the freezing is performed at a temperature above -30 ° C or for a period of 60 minutes or more, the moisture contained in the outer shell is taken away during the freezing process, and aging gradually progresses. In this case, the outer shell becomes hard during thawing, making it difficult to eat. Since the cracking phenomenon of the outer skin is lost and the commerciality is lost, it is necessary to maintain the given temperature and time during rapid freezing to achieve the desired purpose.

In case of thawing for the shipment of Songpyeon in rapid freezing, it is satisfied that thawing is performed by natural thawing or steaming or heating, and according to the function added by modified starch during natural thawing. It is possible to maintain the original form as before thawing and to have the chewy and soft taste of Songpyeon.

Meanwhile, the present invention steams a mixture of rice flour and modified starch sufficiently with a steam steamer before molding, and kneads the steamed substance sufficiently, and then uses the dough as an outer shell to make the cooked beans, peanuts and red beans as main ingredients. It is possible to eat immediately after molding by filling the scoop and molding the desired shape.

In addition, the molded Songpyeon has a chewy taste due to the increase of stickiness caused by glutinous rice starch among the modified starch added to the outer skin, and tapioca modified starch increases the texture, and trehalose improves the taste. And it prevents aging and maintains the taste of chewy and soft songpyeon unique for a considerable time after molding, so that even after eating after a long time, you can enjoy the unique chewy and soft taste of the songpyeon.

In the case of freezing for long-term preservation of the molded songpyeon, it is possible to prevent the aging during the rapid freezing process by performing rapid freezing at a temperature below -30 ℃ and by denatured starch during thawing for shipment. Maintaining the shape of Songpyun unique like rapid freezing, as well as maintaining a chewy and soft taste, and after thawing to suppress aging as much as possible to maintain the taste and shape of Songpyeon unique for a long time.

Claims (8)

Frozen powder preserved by mixing 8 ~ 9.5kg of rice flour and 0.5 ~ 2kg of modified starch, steaming with steamer, kneading after steaming, filling the dough with outer skin and filling it. The modified starch according to claim 1, wherein the modified starch is composed of 0.02-0.2 kg of glutinous rice starch, 0.42-1.3 kg of tapioca starch, and 0.06-0.5 kg of trehalose. A mixing step of mixing rice flour and modified starch to obtain a mixture; A steaming step of steaming the mixture to obtain a steamed product; A kneading step of kneading steamed product to obtain a kneaded product; Filling the dough into the outer shell to form a songpyeon production method capable of cryopreservation so that the molding step of forming the desired shape of the songpyeon is sequentially performed. 4. The method of claim 3, wherein the freezing preservation is possible further comprising a rapid freezing step for long-term preservation and a thawing step for thawing after the molding step. The method of claim 3, wherein the mixture given in the mixing step comprises rice flour 8 to 9.5 kg and modified starch 0.5 to 2 kg. 6. The method of claim 5, wherein the modified starch comprises 0.02-0.2 kg of glutinous rice starch, 0.42-1.3 kg of tapioca starch, and 0.06-0.5 kg of trehalose. The method of claim 6, wherein the tapioca starch of the modified starch is composed of alpha-treated tapioca alpha-modified starch 0.02 ~ 0.2kg and acetic acid-modified tapioca acetate modified starch 0.4 ~ 1.1kg. 5. The method of claim 4, wherein the rapid freezing step is performed at a temperature of −30 ° C. or lower.