KR20110117814A - Manufacturing method for preventing retrogradation of rice cake - Google Patents

Abstract

The present invention relates to a method for producing rice cakes in which aging is suppressed. The rice cake prepared by the production method of the present invention was able to increase the shelf life of the rice cake by delaying aging and improving the texture by properly mixing the ratio of emulsifier, trehalose and sorbitol.

Description

Manufacturing method for preventing retrogradation of rice cake

The present invention relates to a method of manufacturing rice cakes that can prolong the shelf life by inhibiting aging, and more particularly, due to the proper blending of emulsifiers, trehalose, and sorbitol, the period for maintaining the soft texture of rice cakes is long. The present invention relates to a method of making rice cakes in which aging is suppressed by extending the period.

Rice cakes are mainly made of non-glutinous rice and / or glutinous rice, and are processed foods made of other grains. There are many kinds of rice cakes, and there are many kinds depending on the fat and the circumstances of each family. There are so many varieties to make and eat eggplant.

Rice cakes are usually made by grinding the grain into powder and steaming it with moisture, or mixing it with water and steaming it, then steaming it or boiling it. Injeolmina or white rice cake is made by steaming rice cakes and placing them on the table. Add or mix nuts, dried fruits, herbs, and petals that are characteristic of the region or season.

Since rice cake is a food based on grain, it was not easy to eat other than the special days or seasons when the production of the old grain was insufficient.However, in Korea, as the industrial technology developed since the 1970s, the production of grain increased, making rice cake easier Can be taken.

In addition to traditional rice cakes, the development of rice cakes with various functionalities is being made in accordance with the increase in the production of grains, and a lot of researches are currently being conducted on techniques for easily ingesting rice cakes in addition to functional rice cakes.

Rice cakes are a big part of our dietary culture, and as we have become more interested in traditional foods, the consumption of rice cakes is increasing more naturally. Also, thanks to the internationalization of traditional foods, rice cakes are emerging as foods that can be internationalized following kimchi. However, the rice cake is a starch food, so that the phenomenon of so-called aging occurs as time passes after manufacturing, thereby the food is hardened and has a disadvantage of palatability.

In general, the cause of aging is because the starch changes to β-starch. Therefore, a method of inhibiting aging has been provided by adding sugars or adding beta amylase as an anti-aging method of conventional foods to produce sugars, and there is also a report on anti-aging using waxy barley powder.

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 it is cooled again, the starch particles are re-established and returned to their original structure, called retrogradation.

Among the rice cakes, rice cakes made with non-glutinous rice have a severe starch aging phenomenon as the shelf life passes. The rice cakes made with non-rice have a short shelf life of 24 hours. Therefore, there is a need for an extension of the shelf life that can delay the cake cake. The present invention aims to provide a rice cake with improved productivity and marketability while maintaining the flavor of traditional rice cake, and the composition of trehalose, emulsifier and sorbitol that enter into rice cake when making rice cake. It was confirmed that the excellent effect of suppressing the aging of rice cake by changing the.

An object of the present invention is to suppress the aging of rice cakes.

Another object of the present invention is to suppress the aging of the rice cake to improve the texture of the rice cake and to increase the shelf life and shelf life.

Aging method of the present invention is suppressed aging, the shelf life is improved,

Step 1: soaking the grain in water for 0.5 to 24 hours;

Step 2: powdering step of grinding the soaked grains;

Step 3: 50 to 62% by weight of the powdered grain powder, 0.5 to 2% by weight of salt, 5 to 15% by weight of sugar, 5 to 10% by weight of trehalose, 0.1 to 0.5% by weight of emulsifier, sorbitol 3 to 5 Kneading a mixture of 15% by weight and 15-25% by weight of purified water;

Step 4: cooking the mixed rice cake dough to prepare a rice cake; And

Step 5: removing the rice cake to room temperature and cooling it for 3 to 7 minutes;

It is made, including.

Through the manufacturing method, it is possible to manufacture rice cakes with an optimum mixing ratio of emulsifier, trehalose and sorbitol, and to prepare rice cakes whose aging is suppressed and the shelf life is extended compared to conventional rice cakes.

As a grain for producing rice cakes in the manufacturing method, glutinous rice, non-glutinous rice, waxy corn, potato starch, etc. may be used, but most preferably glutinous rice or non-glutinous rice. Glutinous rice or non-glutinous rice may be used in a milled state, and rice cakes may also be produced in brown or germinated brown rice. In addition to white rice, rice can be used black rice, green rice, red rice. Rice cake may be prepared by mixing rice flour with wheat (wheat), wheat (wheat), wheat, wheat, wheat, corn, millet, millet, and barley depending on the use of rice cake.

The water content of the powdered grain powder obtained by crushing the soaked grains soaked in water is suitably about 15 to 30%.

In general, when making rice cakes, the grains, including powdered rice, are kneaded with water, and then, if necessary, the rice cakes are put inside and steamed in a steam cooker (10-30 minutes at 80-125 ° C). In addition to cooking with steam or boiling water, you can also cook it with oil. Alternatively, the rice flour may be steamed to produce rice cake by applying physical force. When kneading the flour of rice or grains, the dough may be kneaded in boiling water to make some starch, but the kneading process is not essential.

The rice cake that enters the inside of the rice cake is 1-10% by weight of the total rice cake in the form of red beans, beans, sesame seeds, honey, sugar, cream, etc. It is not bound to condition.

Depending on the rice cake, it is mixed with the dough that is not in the form of rice cake in the rice cake dough, nuts, dried fruits, herbs, etc. may be mixed 1 to 10% by weight relative to the total weight of the rice cake, petals may be added to the outside of the rice cake.

In addition, after steaming the rice cake in order to enhance the taste and flavor and to suppress evaporation of water, sugar or chocolate may be coated on the outside of the rice cake, and solids such as soy flour, bread flour, sesame powder, and red bean flour may be applied.

Some sugars may be added in addition to sugar, trehalose, and sorbitol when making rice cake dough to prepare rice cake by the method of the present invention. Examples of the sugars include glucose, fructose, maltose, lactose, oligosaccharide, amylose. , Any one or more selected from amylopectin, sugar cane, sugar beet, sweet water, sugar palm and stevia may be used. The sugar may also be used as a coating applied to the outside to suppress the evaporation of water after steaming the rice cake in a single or mixed state.

The emulsifier used in the present invention is a S.P. Emulsifiers are used. S.P. Emulsifiers include glycerol esters, propylene glycol esters, sucrose esters and sorbitan esters. Other emulsifiers include monoglycerides, diglycerides, triglycerides, glycerin fatty acid esters, sucrosefatty acid esters, and sorbitan fatty acid esters. Or any one selected from propylene glycol fatty acid ester, polyoxyethylene sorbitanfatty acid ester, and lecithin.

Stabilizers may be added to the rice cake to produce better quality rice cake. Examples of the stabilizer include alginate, sodium alginate, propylene glycol alginate, casein, Sodium caseinate, chondroitin sulfate, sodium chondroitin sulfate, cellulose, carboxy methyl cellulose, sodium carboxy methylcellulose, carboxy methyl cellulose calcium (calcium carboxy methyl cellulose), sodium carboxy methyl starch, methyl cellulose, sodium polyacrylate, pectin, agar, gelatin, carrageenan Carrageenan, guar gum, tamarind gum, locust bean gum, arabi Arabic gum, xanthan gum, pullulan gum, gellan gum, welan gum, diutan gum, rhamsan gum, Curdlan gum, furcellaran gum, tara gum, dextran, processed starch, sodium starch phosphate, chopper cellulose, chitosan, cyclodextrin Any one or more of the following may be used.

In addition, dextrin may be used as a moisture preservative.

In addition, functional substances may be added when making rice cakes. Examples of the functional substances include mulberry leaf, chlorella, chestnut, pumpkin, green tea, DHA, EPA, calcium, squalene, mugwort, carrot, chicory, gardenia, branch root, ginkgo and ginkgo biloba. It may include any one or more selected from safflower seeds. The functional material may be used in any one or more forms selected from a solid form of a powder form, a liquid phase of a liquid state.

The present inventors properly formulated the ratio of emulsifier, trehalose and sorbitol to minimize the aging phenomenon of rice cakes over time. The rice cake prepared by the manufacturing method of the present invention is delayed in aging and the texture is improved to effectively increase the shelf life of the rice cake.

1 is a flow chart showing a method for producing rice cakes with aging inhibited according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to ensure that the contents introduced herein are thorough and complete, and that the spirit of the present invention to those skilled in the art can fully convey.

<Example 1. Preparation of rice cakes with aging suppressed>

1-1. 56.7g rice flour, 8g trehalose, 0.3g emulsifier and 4g sorbitol

After soaking non-glutinous rice in water for 0.5 to 24 hours, the soaked rice was pulverized and powdered in a powder maker commonly used for making rice cake. The powdered rice powder 56.7g, salt 1g, sugar 10g, trehalose 8g, emulsifier 0.3g, sorbitol 4g and purified water 20g was mixed at this time, the purified water was put to the mixture at 100 ℃ mixed with the mixture evenly kneaded. Thereafter, the mixture was kneaded and steamed at 100 ° C. for 15 minutes.

1-2. 60.9g rice flour, 5g trehalose, 0.1g emulsifier and 3g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents of the dough was kneaded by changing the amount of ingredients to 60.9g of rice flour, 5g of trehalose, 0.1g of emulsifier and 3g of sorbitol, the amount of salt, sugar and purified water The same was done.

1-3. 58.9g rice flour, 5g trehalose, 0.1g emulsifier and 5g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents were kneaded, the dough was changed by changing the amount of ingredients to 58.9g of rice flour, 5g of trehalose, 0.1g of emulsifier and 5g of sorbitol, and the amount of salt, sugar and purified water The same was done.

1-4. 60.5g rice flour, 5g trehalose, 0.5g emulsifier and 3g sorbitol

Prepare the rice cake in the same manner as in Example 1-1, but when the contents of the dough was kneaded by changing the amount of ingredients to 60.5g of rice flour, 5g of trehalose, 0.5g of emulsifier and 3g of sorbitol and the amount of salt, sugar and purified water The same was done.

1-5. 58.5g rice flour, 5g trehalose, 0.5g emulsifier and 5g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents were kneaded and kneaded by changing the amount of ingredients to 58.5g of rice flour, 5g of trehalose, 0.5g of emulsifier and 5g of sorbitol and the amount of salt, sugar and purified water The same was done.

1-6. 55.9g rice flour, 10g trehalose, 0.1g emulsifier and 3g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents were kneaded, the dough was changed by changing the amount of ingredients to 55.9g of rice flour, 10g of trehalose, 0.1g of emulsifier and 3g of sorbitol, and the amount of salt, sugar and purified water The same was done.

1-7. 53.9g rice flour, 10g trehalose, 0.1g emulsifier and 5g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents were kneaded, the dough was changed by changing the amount of ingredients to 53.9g of rice flour, 10g of trehalose, 0.1g of emulsifier and 5g of sorbitol, and the amount of salt, sugar and purified water The same was done.

1-8. 55.5g rice flour, 10g trehalose, 0.5g emulsifier and 3g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents of the dough was kneaded by changing the amount of ingredients to 55.5g, 10g of trehalose, 0.5g of emulsifier and 3g of sorbitol, the amount of salt, sugar and purified water The same was done.

1-9. 53.5g rice flour, 10g trehalose, 0.5g emulsifier and 5g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents were kneaded, the dough was changed by changing the amount of ingredients to 53.5g rice flour, 10g trehalose, 0.5g emulsifier and 5g sorbitol and the amount of salt, sugar and purified water The same was done.

Table 1 below shows the weight conditions of each rice flour, trehalose, emulsifier and sorbitol of Example 1.

Condition Type (g) Rice flour Trehalos Emulsifier Sorbitol Example 1-1 56.7 8 0.3 4 Example 1-2 60.9 5 0.1 3 Example 1-3 58.9 5 0.1 5 Example 1-4 60.5 5 0.5 3 Examples 1-5 58.5 5 0.5 5 Examples 1-6 55.9 10 0.1 3 Example 1-7 53.9 10 0.1 5 Examples 1-8 55.5 10 0.5 3 Example 1-9 53.5 10 0.5 5

<Comparative Example 1. Comparison of Compounding Ratios of Emulsifier, Trehalose, and Sorbitol>

1-1. 62.95 g rice flour, 2 g trehalose, 0.05 g emulsifier and 1 g sorbitol

Prepare the rice cake in the same manner as in Example 1-1, but when the contents of the dough was kneaded by changing the amount of ingredients to 62.95g of rice flour, 2g of trehalose, 0.05g of emulsifier and 1g of sorbitol, the amount of salt, sugar and purified water The same was done.

1-2. 58.95 g of rice flour, 2 g of trehalose, 0.05 g of emulsifier and 8 g of sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents of the dough was kneaded by changing the amount of ingredients to 58.95g of rice flour, 2g of trehalose, 0.05g of emulsifier and 8g of sorbitol and the amount of salt, sugar and purified water The same was done.

1-3. 65g rice flour, 2g trehalose, 1g emulsifier and 1g sorbitol

Prepare the rice cake in the same manner as in Example 1-1, but when the contents were kneaded, the dough was changed by changing the amount of ingredients to 65g of rice flour, 2g of trehalose, 1g of emulsifier and 1g of sorbitol, and the amount of salt, sugar and purified water was the same. It was.

1-4. 58g rice flour, 2g trehalose, 1g emulsifier and 8g sorbitol

Prepare the rice cake in the same manner as in Example 1-1, but when the contents of the dough was kneaded by changing the amount of ingredients to 58g of rice flour, 2g of trehalose, 1g of emulsifier and 8g of sorbitol and the amount of salt, sugar and purified water was the same It was.

1-5. 52.95 g of rice flour, 15 g of trehalose, 0.05 g of emulsifier and 1 g of sorbitol

Prepare the rice cake in the same manner as in Example 1-1, but when the contents of the dough was kneaded by changing the amount of ingredients to 52.95g of rice flour, 15g of trehalose, 0.05g of emulsifier and 1g of sorbitol and the amount of salt, sugar and purified water The same was done.

1-6. 45.95g rice flour, 15g trehalose, 0.05g emulsifier and 8g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when the contents were kneaded to change the amount of ingredients to 45.95g of rice flour, 15g of trehalose, 0.05g of emulsifier and 8g of sorbitol and the amount of salt, sugar and purified water The same was done.

1-7. 52g rice flour, 15g trehalose, 1g emulsifier and 1g sorbitol

Prepare the rice cake in the same manner as in Example 1-1, but when the contents of the dough was kneaded by changing the amount of ingredients to 52g of rice flour, 15g of trehalose, 1g of emulsifier and 1g of sorbitol and the amount of salt, sugar and purified water was the same It was.

1-8. 45g rice flour, 15g trehalose, 1g emulsifier and 8g sorbitol

Prepare the rice cake in the same manner as in Example 1-1, but when the contents were kneaded, the dough was changed by changing the amount of ingredients to 45g of rice flour, 15g of trehalose, 1g of emulsifier and 8g of sorbitol, and the amount of salt, sugar and purified water was the same. It was.

1-9. 56.7g rice flour, 8g trehalose, 2g emulsifier and 2.3g sorbitol

To prepare the rice cake in the same manner as in Example 1-1, when kneading the contents and kneaded by changing the amount of ingredients to 56.7g of rice flour, 8g of trehalose, 2g of emulsifier and 2.3g of sorbitol, the amount of salt, sugar and purified water The same was done.

1-10. Rice flour 56.7g, Trehalose 8g, Sorbitol 4.3g

The rice cake was prepared in the same manner as in Example 1-1, but when the contents were kneaded, the ingredients were changed into 56.7 g of rice flour, 8 g of trehalose, and 4 g of sorbitol, and the amounts of salt, sugar, and purified water were the same.

1-11. 55g rice flour, 8g trehalose, 3g emulsifier and 3g sorbitol

Prepare the rice cake in the same manner as in Example 1-1, but when the contents were kneaded, the dough was changed by changing the amount of ingredients to 55g of rice flour, 8g of trehalose, 3g of emulsifier and 3g of sorbitol, and the amount of salt, sugar and purified water was the same. It was.

Table 2 below shows the weight conditions of each rice flour, trehalose, emulsifier and sorbitol of Comparative Example 1.

Condition Type (g) Rice flour Trehalos Emulsifier Sorbitol Comparative Example 1-1 65.95 2 0.05 One Comparative Example 1-2 58.95 2 0.05 8 Comparative Example 1-3 65 2 One One Comparative Example 1-4 58 2 One 8 Comparative Example 1-5 52.95 15 0.05 One Comparative Example 1-6 45.95 15 0.05 8 Comparative Example 1-7 52 15 One One Comparative Example 1-8 45 15 One 8 Comparative Example 1-9 56.7 8 2 2.3 Comparative Example 1-10 56.7 8 - 4.3 Comparative Example 1-11 55 8 3 3

Experimental Example 1. Physical Hardness Inspection

In order to measure the change in physical hardness according to the aging of rice cakes, the hardness change was measured for two days using a texture analyzer. The rice cakes prepared under each condition were cut to a size of 2.0 cm in width, length, and height, and described by Bourne et al. (1978) using a texture analyzer (model TA-XT2, Stable Micro System Ltd., Haslemere, England). Hardness was measured by the conventional method. Detailed measurement conditions were measured by plunger diameter 12.5 mm, crosshead speed 10 mm / sec. And 2 bite (60%) compression.

Table 3 shows the change in hardness of the day immediately after the preparation of the rice cake, one day after manufacture and two days after manufacture.

Condition Hardness (g / ㎠) Immediately after manufacture 1 day after manufacture 2 days after manufacture Example 1-1 454 956 1565 Example 1-2 442 963 1556 Example 1-3 463 942 1586 Example 1-4 455 945 1534 Examples 1-5 456 957 1656 Examples 1-6 443 958 1623 Example 1-7 462 945 1475 Examples 1-8 439 968 1445 Example 1-9 443 949 1545 Comparative Example 1-1 631 1763 2896 Comparative Example 1-2 649 1666 2989 Comparative Example 1-3 648 1744 2887 Comparative Example 1-4 647 1665 2978 Comparative Example 1-5 646 1758 2898 Comparative Example 1-6 652 1565 2799 Comparative Example 1-7 642 1795 2789 Comparative Example 1-8 633 1555 2890 Comparative Example 1-9 649 1650 2650 Comparative Example 1-10 695 1890 3050 Comparative Example 1-11 490 1030 1590

As a result of examining the change in hardness, it was confirmed that Example 1 of the present invention was significantly inhibited in aging compared to Comparative Example 1.

Experimental Example 2. Sensory Test

Sensory evaluation was carried out on a 10-point scale method for 50 men and women of all ages who did not limit their age with respect to hardness and texture due to aging of rice cakes prepared by the method of Example 1 and Comparative Example 1. The acceptability was evaluated. The rice cakes for evaluation were cut to a certain size, placed on a three-digit random number in a personal container, and presented on a personal examination table with partitions and lights.The order of rice cakes prepared by different methods was randomized to minimize errors. (randomized complete block design). The results of the sensory test are shown in Table 4 below, and as a result of the sensory test, the method of manufacturing the rice cake of the present invention was found to be excellent in sensory and sensory taste, and was much more inhibited in aging and texture than the rice cake prepared by the comparative example. It was judged to be excellent.

Condition Moist Symbol Right after manufacturing 1 day after manufacture 2 days after manufacture Right after manufacturing 1 day after manufacture 2 days after manufacture Example 1-1 9.5 7.6 6.4 9.0 7.5 6.1 Example 1-2 9.5 7.5 6.6 9.6 6.9 6.5 Example 1-3 8.9 7.6 6.5 9.5 7.5 6.6 Example 1-4 9.5 7.5 5.9 9.8 7.6 5.9 Examples 1-5 9.3 6.9 6.4 9.8 7.3 6.4 Examples 1-6 9.6 7.4 6.5 9.7 6.9 6.6 Example 1-7 8.9 7.3 6.7 9.6 7.4 6.5 Examples 1-8 9.4 7.6 5.9 9.5 7.6 5.9 Example 1-9 9.5 6.9 6.4 9.7 7.5 6.5 Comparative Example 1-1 7.2 4.9 4.5 6.9 5.8 4.4 Comparative Example 1-2 7.5 5.7 4.6 7.5 4.0 5.7 Comparative Example 1-3 6.8 5.8 3.9 6.4 6.4 5.5 Comparative Example 1-4 7.6 4.8 4.4 6.3 6.3 4.4 Comparative Example 1-5 7.4 5.7 4.5 6.6 4.5 4.3 Comparative Example 1-6 6.9 5.6 3.8 7.6 5.8 5.5 Comparative Example 1-7 7.4 5.5 4.7 7.7 5.0 5.8 Comparative Example 1-8 7.6 5.4 4.2 7.4 5.5 5.5 Comparative Example 1-9 8.5 5.8 4.9 8.5 6.0 4.5 Comparative Example 1-10 6.5 4.5 3.9 5.9 4.0 4.2 Comparative Example 1-11 8.5 6.5 5.1 8.0 6.5 5.5

Claims (5)

Dipping grains in water for 0.5 to 24 hours (step 1);
A powdering step (2 steps) of crushing the soaked grains;
50 to 62 wt% of the powdered grain powder, 0.5 to 2 wt% of salt, 5 to 15 wt% of sugar, 5 to 10 wt% of trehalose, 0.1 to 0.5 wt% of emulsifier, 3 to 5 wt% of sorbitol and Mixing and kneading 15 to 25% by weight of purified water (3 step);
Cooking the mixed dough to prepare a rice cake (step 4); And
Cooling the rice cake to room temperature (step 5);
Aging method of manufacturing rice cakes characterized in that it comprises a. The method of claim 1,
The grain is a glutinous rice, non-glutinous rice, glutinous corn, potato starch, wheat, wheat, wheat, wheat, corn, sorghum, millet and barley manufacturing method of the aging-reduced rice cake, characterized in that it comprises one or more selected from barley. The method of claim 1,
Aging is characterized in that the addition of 1 to 10% by weight relative to the total weight of one or more selected from the red bean, soybean, sesame, honey, sugar and cream inside the after the production of the mixing dough of the three steps Method of producing rice cakes suppressed. The method of claim 1,
In the mixing step of the three step of the nut, dried fruit, the method of producing aging rice cakes, characterized in that the addition of one or more selected from the herb to 1 to 10% by weight relative to the total weight kneading. The method of claim 1,
After the step 4 is added to the outside of the rice cake sugar, chocolate, soy flour, bread flour, sesame powder and red bean flour is coated or applied to at least one of the production method of the aging-reduced rice cake, characterized in that.

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