KR20120028445A - Manufacturing method of dried rice cake and the dried rice cake - Google Patents

Abstract

PURPOSE: Dried rice cake with extended expiration period, and producing method thereof are provided to obtain the dried rice cake having less than 5wt% of moisture. CONSTITUTION: A producing method of dried rice cake with extended expiration period comprises the following steps: washing white rice, and soaking the rice before dehydrating(S10,S20,S30); grinding the rice before mixing with additives(S40); adding 0.5-1.5wt% of salt and 3-15wt% of sugar into the mixture to obtain an ingredient mixture(S70); steaming the ingredient mixture(S90); and heat-drying the steamed mixture(S90,S110). The additives are selected from water soluble and edible fibers, crushed opuntia humifusa stems, brown rice, or barley.

Description

Dried rice cake and its manufacturing method {MANUFACTURING METHOD OF DRIED RICE CAKE AND THE DRIED RICE CAKE}

The present invention relates to a dry rice cake and a method for producing the same, and more particularly, to a dry rice cake prepared by drying a rice cake made mainly of non-glutinous rice and starch, such as sulgi rice cake, and a manufacturing method thereof.

Socially, the desire and interest in health and well-being have increased, and Koreans' preference for cakes or donuts, which are rich in oil, butter, and cream, is decreasing, and interest in well-being rice cakes is increasing.

However, our own rice cakes, such as sputum rice cake, sulgidduk, Injeolmi, etc., is composed of more than 80% starch component. This high starch content, sputumdduk, sulgidduk and the like has a lot of moisture, and starch, which is a component of the mochi, becomes hard and hard to eat. Due to this problem, the rice cakes have to be consumed immediately in about 1-2 days immediately after preparation. In particular, the high moisture content of rice cake, Injeolmi, Sulgidduk, etc. is a significant problem in the long-term distribution of the rice cake is not damaged or quality is maintained if the period from the rice plant to the consumer for more than two days.

Therefore, in recent Korean patents, a variety of dried rice cake manufacturing methods are known in connection with dried rice cakes. Among them, the dry rice cake for rice cake ramen and its manufacturing method (application number: 102008012626) relates to the dry rice cake for instant food and its manufacturing method, and the rice cake is added to instant food as a soup and dried rice cake for instant food that can be easily consumed. And to a method for producing the same. In addition, the manufacturing method of dried rice cake and dried rice cake (Application No .: 1019940022250) is intended to maintain the original form by rapidly drying in vacuo after lyophilized sliced rice cake. In addition, the manufacturing method of instant dried rice cake developed by Applicant Ottogi Foods Co., Ltd. is a manufacturing method for sputum rice cake, which is made by mixing 30-180 mesh rice starch powder with salt and purified water to adjust the water content to 20-40%. It is a method for producing an instant dried rice cake that is cooled and cut after extrusion molding using (Publication Number: 1996-009880). In addition, the composition and manufacturing method of instant rice cake for cooking microwave oven is 90-110 parts by weight with respect to 100 parts by weight of wet rice flour, the drying for this is wet rice flour is starch damage 5 The particle size distribution is -15% and the particle size is 80-200 mesh, and the particle size distribution is limited to the left-right symmetry type (Korea Food Research Institute, Publication No. 10-2007-0007652).

However, the prior art inventions are mainly related to instant dry rice cakes for sputum rice cakes, and the method of manufacturing the rice cakes is different from the method for producing sulgidduk of the present invention, and there is a difference in its components and water content. In particular, there is a problem in that the dried rice cake for the microwave oven is limited in its manufacturing method and its components and the structure of the rice cake is adapted to the drying situation using the microwave wave. And the prior art relates to a dry rice cake manufacturing method of manufacturing in a vacuum state after the general instant freeze-drying.

In order to solve this problem, the researchers of Gyeonggi Agricultural Research Institute, the inventors of the present invention have developed a method of manufacturing the dry rice cake of the present invention and a dry rice cake prepared by the manufacturing method. Dry rice cake of the present invention relates to sulgidduk or Baekseolgidduk, sulgidduk is moistened with non-glutinous rice flour and then cooked in shiru to produce mochi. When steaming sulgidduk, water is first added to white rice powder to control moisture. At this time, substituting materials such as honey or sugar water can add sweetness or flavor. Usually, sulgidduk is made by sprinkling rice flour with water, and then sifted again to make the powder evenly mixed with moisture. In addition, depending on the ingredients used, there are various types of snow white, bean, snow red bean, berry and snow (steamed with chestnut, jujube, dried persimmon, etc.), chestnut snow, and cucurbita.

In order to solve the above technical problem, the present invention relates to a dry rice cake and a method for manufacturing the same, and more specifically, a dry rice cake prepared by drying a snow rice cake composed mainly of non-glutinous rice and starch, such as sulgi rice cake, and a manufacturing method thereof. It is about.

The present invention relates to a method of manufacturing a dry rice cake, dextrin, soluble dietary fiber, agar, cheonnyeon stem, baeknyeon stalk, yulmu, barley, brown rice Preparing a material composition of dried rice cake by adding 0.5 to 1.5% by weight of salt and 3 to 15% by weight of sugar to a composition of any one or more selected submaterials; A steaming step of steaming the dry rice cake by sitting in the dried rice cake material composition rice cake steaming container (siru); And drying the material composition of the cooked dried rice cake within 5% by weight of water. Its purpose is to provide a method of manufacturing a dry rice cake including a manufacturing method.

In addition, the heat drying of the configuration of the present invention is to provide a dry rice cake manufacturing method of hot air drying at 60-100 ℃ for 2 to 4 hours, or oven baked at 180 ℃ 25 to 30 minutes.

Another configuration of the present invention, the dried rice cake material composition is any one selected from 5% by weight of water-soluble dietary fiber, 5% by weight of milled vinegar stem, 25% by weight brown rice, 25% by weight of barley rice powder An object of the present invention is to provide a dry rice cake manufacturing method of mixing the above subsidiary materials.

Another configuration of the present invention is to put a sheath in a predetermined size {5cm (width) × 3cm (length) × 1.5cm (height)} in the process of spreading evenly in the dried rice cake composition rice cake bowl (seal). It is an object of the present invention to provide a method for producing dried rice cakes.

Still another object of the present invention is to provide a dry rice cake manufacturing method further comprising the step of topping on the rice cake after heat drying the material composition of the dried rice cake.

Still another object of the present invention relates to a dry rice cake prepared by the above method, and furthermore, the dry rice cake is a sulgi rice cake and a snow white rice cake.

Hereinafter, the present invention will be described in detail.

Korean rice cakes, Seolgi-teok and Sputum-teok, are foods that contain more than 80% of starch, which is hard to popularize due to the shortening of the shelf life due to the hardening of starch. Thus, the present invention is to increase the storage of the sulgidduk after heat drying, that is, hot air drying or baking in the oven to lower the moisture content to enable long-term storage. The water content of the conventional sulgidduk generally corresponds to 35 to 45% by weight, but the dried rice cake developed by the present invention was prepared by drying the water content to within 5% by weight.

Conventional sputum rice cake drying was a freeze drying method, but the present invention was improved in storage and savory taste by removing moisture by drying in a hot air of 60-100 ° C. for 2-4 hours. When baked for 20 to 40 minutes at 200 ℃ to improve the appearance color and savory taste of the product to prepare a dry rice cake to excellent sensory.

Dried rice cake prepared by drying the moisture content within 5% by weight according to the method of the present invention increases the efficiency of work and maintains the quality of the rice cake stably by increasing the shelf life of domestic Sulgidduk products for a long time (1-2 days). It has the advantage of being.

In addition, the dry rice cake prepared according to the method of the present invention, unlike conventional rice cakes that are unhealthy and rich in sputum dried rice cake or trans fat, which is conventionally unhealthy, is manufactured by baking in a heat-dried and oven-baked manner. It has the effect of enabling the production of good and tasty snowy dry rice cakes.

In addition, the sulgi dried rice cake of the present invention by producing a well-being rice cake is not mixed with natural additives, salt, sugar, food additives, various dry rice cakes in addition to conventional dried rice cake in the form of confectionery or rusk can increase the consumption of rice cake There is an advantage. Dried rice cake made by cutting bite size is a rice cake, but unlike rice cakes, rice cakes and rice consumption are further increased by cooling and commercializing the product by topping only the top with a chocolate coating to induce young people's taste like rice cakes. have.

1 is a view showing a dry rice cake manufacturing process according to the present invention.
Figure 2 is a photograph showing the appearance of the drying method of the drying method of the present invention and conventional freeze drying.
Figure 3 is a photograph showing the appearance comparison according to the drying method of the oven roast of the present invention.
Figure 4 is a photograph showing the appearance of each storage period according to the drying of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples merely illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

[ Example ]

(1) Sulgidduk manufacturing step ( pre- dried rice cake ) (S10 to S90)

After washing the white rice (S10) and immersing (S20), the white rice rice powder crushed (S40) through the process of water draining (S30) passes through a sieve to form a rice flour enough to be a rice cake material (S50) Let's do it. Thereafter, 0.5 to 1.5% by weight of salt and 3 to sugar in the composition (S70) mixed with any one or more selected from dextrin, water-soluble dietary fiber, agar, cheonnyeoncho stalk, baeknyeoncho stalk, yulmu, brown rice, and barley while adding water (S60). After passing 15% by weight and passing through a sieve again (S80) to prepare a material of sulgidduk (a composition of dried rice cake), the material of the sulgidduk (dried rice cake composition) mochi steaming container, generally the classic method of Korea Steamed seolgi rice cake (seed) made in (S90). The Sulgidduk may be 100% by weight of white rice, but in the embodiment of the present invention 5% by weight of dietary fiber 5% by weight, 5% by weight of milled vinegar stem, or 25% by weight of brown rice, 25% by weight of barley Each was mixed to prepare Sulgidduk. Of course, the salt or sugar, other honey, fructose, etc. may be mixed with the sulgidduk material to suit the sweet and salty taste.

The sulgidduk (dried rice cake material) composition is placed in a certain size {5cm (width) × 3cm (length) × 1.5cm (height)} in the process of spreading evenly on the rice cake bowl (Su). It is made to a size that fits into your mouth.

(2) dry rice cake manufacturing step (S110), (S110 ')

Sulgidduk (dried rice cake material composition) prepared by the cooking is heat-dried to prepare a dry rice cake. The heat drying method includes a hot air drying method (S101) and an oven drying method (S102). First, the hot air drying removes moisture by drying at 60 to 100 ° C. for 2 to 4 hours, and storage and savory taste. Another method is to dry in an oven roasting is suitable for baking for 20 to 40 minutes at 160 ~ 200 ℃. Preferably, as shown in the following table, the hot air drying method was a dried rice cake having the best color, texture, texture and drying rate and moisture content of 3 hours at 90 ℃. In addition, the oven-baking drying method produces a dried rice cake having a color, texture, texture and drying rate and moisture content when dried for 25 minutes at 180 ~ 190 ℃.

(3) topping treatment and packing step (S120), (S130)

The dried rice cake prepared by the above method is cut into bite size of 5 cm (width) x 3 cm (length) x 1.5 cm (height), and various additional ingredients such as chocolate are added thereto (S120) to prepare dried rice cakes such as cookies. After the sealed packaging (S130) to distribute to consumers.

[ Test Example ]

(1) Hot air drying temperature and weight loss rate by time

As shown in Table 1, when hot air drying temperature and time-dependent weight loss rate change were measured, 4 hours at 60 ° C, 3 hours at 80 ° C, 3 hours at 90 ° C, and 2 hours at 100 ° C. The weight loss rate was about 40% by weight.

Drying temperature (℃) Drying time (hours) One 2 3 4 70 20.9 ± 0.9 32.0 ± 1.0 38.2 ± 0.9 40.5 ± 0.5 80 26.2 ± 1.5 38.0 ± 1.3 40.9 ± 0.3 43.0 ± 2.4 90 28.8 ± 1.8 39.7 ± 2.1 42.7 ± 0.7 44.4 ± 3.6 100 32.8 ± 1.0 40.3 ± 0.9 - -

(2) Oven drying temperature and chromaticity change by time

As shown in Table 2 below, as a result of measuring oven drying temperature and chromaticity change over time, 67 to 68 brightness and 12 to 9 when drying at 180 ° C. for 30 minutes, 190 ° C. for 25 minutes, and 200 ° C. for 15 minutes. A good yellow rice cake with a good level of yellowness was prepared.

Oven Temperature (℃) Baking time (minutes) Chromaticity L (brightness) a (red) b (yellow) 180 20 69.8 ± 6.3 -1.2 ± 0.3 9.4 ± 0.4 25 67.5 ± 7.0 -0.4 ± 0.5 11.2 ± 2.2 30 67.7 ± 3.9 0.1 ± 0.1 12.6 ± 1.1 35 64.5 ± 3.9 4.7 ± 4.8 19.2 ± 5.0 40 64.4 ± 7.6 3.9 ± 3.2 18.6 ± 5.5 190 10 66.8 ± 2.6 -1.0 ± 0.1 7.3 ± 0.5 15 68.3 ± 2.3 -1.1 ± 0.1 8.8 ± 1.1 20 70.6 ± 2.0 -0.5 ± 0.3 12.5 ± 0.7 25 67.4 ± 8.5 -0.2 ± 0.9 11.3 ± 1.3 30 55.3 ± 6.7 1.0 ± 0.9 11.5 ± 1.6 200 10 70.4 ± 5.7 -1.3 ± 0.1 7.6 ± 0.5 15 68.2 ± 3.5 -1.0 ± 0.1 9.1 ± 1.6 20 71.4 ± 3.9 -0.8 ± 0.3 10.9 ± 0.5 25 61.1 ± 2.5 0.4 ± 0.5 12.3 ± 1.7 30 62.4 ± 3.1 4.3 ± 0.9 19.3 ± 1.5

(3) by drying method Dried rice cake  Quality comparison

As shown in Table 3 below, the hot air drying of the present invention is most preferably at 90 ° C. for 3 hours when heat-dried at 70 to 100 ° C., in which case the weight loss rate (%) and the product moisture content are 42.4 to 43.4 ( The weight of the dry rice cake was reduced to (wt%), and the moisture content was 1.7 to 3.5 (wt%), so that it was sufficiently dried to prevent damage in the distribution process. The texture of the dry rice cake was also found to be quite excellent as can be seen in the table below. In the oven roasting of the present invention, the heat-dried at 160 to 200 ℃, most preferably 180 ℃, 25 minutes, the weight of the dried rice cake reduced to 34.9 to 37. 1 (% by weight), the water content is 1.8 to 3.0 ( Weight percent) to dry enough that it does not go bad during distribution. The texture of the dry rice cake was also found to be quite excellent as can be seen in the table below. That is, the drying weight reduction rate was almost similar to that of the dry rice cake prepared by the lyophilization method, and the texture was rather excellent, and the texture of the dry rice cake of the present invention was excellent (see FIG. 2).

Drying method Drying temperature and time Weight loss rate (%)
(Product moisture content) Organization Maximum Load
(kgf) Flexural Rigidity (Nmm) hot air dry 70 ℃, 3 hours 39.4 ± 0.7
(8.03 ± 1.0) 7.81 ± 0.11 6178.82 ± 836.8 80 ℃, 3 hours 42.1 ± 1.7
(5.4 ± 1.4) 5.54 ± 0.12 5048.19 ± 1337.99 90 ° C, 3 hours 42.7 ± 0.7
(2.6 ± 0.9) 3.73 ± 0.82 3685.62 ± 1960.6 100 ℃, 3 hours 43.5 ± 0.5
(1.5 ± 0.3) 1.57 ± 0.38 9776.53 ± 12211.4 Freeze-dried 44.2 ± 0.9
(0.7 ± 0.2) 6.76 ± 0.24 6941.06 ± 502.0 Oven Roast 160 ℃, 25 minutes 32.5 ± 0.9
(5.8 ± 1.2) 4.11 ± 0.01 2739.39 ± 919.9 170 ° C., 25 minutes 33.1 ± 2.3
(3.4 ± 0.2) 3.64 ± 0.06 2364.71 ± 702.6 180 ° C., 25 minutes 36.0 ± 1.1
(2.4 ± 0.6) 3.75 ± 0.02 2637.93 ± 437.1 190 ° C, 25 minutes 36.8 ± 0.9
(1.5 ± 0.2) 4.15 ± 0.11 3310.59 ± 119.4 200 ° C, 25 minutes 38.7 ± 1.0
(1.5 ± 0.6) 4.77 ± 0.03 3999.85 ± 950.7

(4) Oven roasting method Dried rice cake Color Comparison

As shown in Table 4 below, the oven drying method of the present invention, when heat-dried at 160 to 200 ℃, it is most preferred 190 ℃, 25 minutes, in this case it turned out that the brightness and the yellowness is the best (Fig. 3 Reference).

Drying method Chromaticity L (brightness) a (red) b (yellow) 160 ℃, 40 minutes 61.2 ± 5.6 10.7 ± 3.1 25.3 ± 1.1 170 ° C., 35 minutes 69.5 ± 3.4 5.2 ± 2.6 22.1 ± 5.1 180 ° C., 30 minutes 72.3 ± 6.9 2.3 ± 2.6 18.9 ± 5.4 190 ° C, 25 minutes 76.1 ± 7.3 1.4 ± 1.9 17.1 ± 5.1 200 ° C., 20 minutes 70.9 ± 8.4 4.7 ± 2.4 22.9 ± 2.4

(5) Dried rice cake  Quality investigation by prototype

As shown in Table 5, in hot air drying (90 ℃, 3 hours), the additives added to the white rice, cheonnyeoncho stem: 5% by weight, big eyes brown rice: 25% by weight, dietary fiber: 5% by weight, barley: 25% % Was found to be excellent in weight loss rate, moisture content, texture, etc., and ingredients added to white rice even in oven-baked drying (180 ° C, 25 minutes), cheonnyeoncho stem: 5% by weight, large eyes brown rice: 25% by weight, dietary fiber (F97): 5% by weight, Waxy: 25% by weight was confirmed that all excellent in weight loss rate, moisture content, texture. At this time, white rice wet rice powder was used as basic rice powder.

Drying method By product (% by weight) Weight loss rate (%)
(Product moisture content) Organization Maximum Load
(kgf) Flexural Rigidity (Nmm) hot air dry Millennial Stem: 5 41.2 ± 0.2
(3.2 ± 0.3) 2.39 ± 0.08 2702.43 ± 539.8 Big Eye Brown Rice: 25 43.5 ± 0.4
(3.5 ± 1.2) 2.33 ± 0.08 2840.57 ± 1404.9 Dietary Fiber: 5 41.9 ± 1.3
(1.8 ± 0.1) 4.48 ± 0.18 7067.82 ± 1638.6 Charley: 25 41.5 ± 0.5
(2.3 ± 0.8) 1.89 ± 0.07 1991.05 ± 760.9 Oven Roast Millennial Stem: 5 35.5 ± 0.8 3.27 ± 0.01 3015.08 ± 703.1 Big Eye Brown Rice: 25 38.2 ± 0.9 3.60 ± 0.15 3596.10 ± 636.7 Dietary Fiber: 5 43.5 ± 0.8 6.18 ± 0.72 7473.81 ± 1746.7 Charley: 25 39.1 ± 1.8 2.73 ± 0.14 2378.67 ± 656.4

(6) Dried rice cake  By prototype Color Comparison

As shown in Table 6 below, in hot air drying (90 ° C., 3 hours), 100% by weight of white rice appeared white with little redness and yellowness was the least. The large-eyed brown rice and the cheonnyeoncho stem were well-marked with yellowness, which was confirmed to be excellent in color. Oven roast drying (180 ° C., 25 minutes) showed 100% by weight of white rice with little redness and whiteness with the least yellowness. The large-eyed brown rice and the cheonnyeoncho stem were well-marked in yellow color, and the texture was excellent.

Drying method Prototype (% by weight) Chromaticity L (brightness) a (red) b (yellow) hot air dry White Rice: 100 68.9 ± 7.4 -1.2 ± 0.2 6.2 ± 0.5 Charley: 25 54.7 ± 0.1 0.6 ± 0.3 6.3 ± 1.0 Millennial Stem: 5 56.1 ± 3.5 -0.7 ± 0.2 14.8 ± 0.5 Big Eye Brown Rice: 25 55.2 ± 4.6 0.4 ± 0.3 9.4 ± 0.4 Oven Roast White Rice: 100 62.6 ± 2.5 -0.9 ± 0.1 8.2 ± 0.7 Charley: 25 54.9 ± 5.1 2.2 ± 1.6 11.7 ± 1.4 Millennial Stem: 5 52.6 ± 1.1 3.8 ± 0.9 19.5 ± 1.5 Big Eye Brown Rice: 25 53.5 ± 0.0 2.4 ± 0.8 14.8 ± 1.1

And in the illustrated Figure 4 after hot air drying and oven roasting and stored for a long time after confirming the deformation of the dried rice cake or the growth of molds, all appeared to be safe even if stored for 3 to 5 months. For example, dry rice cakes (oven, 3 months) containing 5% of white rice + dietary fiber, dry rice cakes (oven, 3 months) containing 5% + 5% dietary fiber, and rice cakes containing 5% dietary fiber (hot air, 5) Months) and dried rice cakes containing hot barley (hot air, 5 months) were all good.

The above embodiments and drawings are merely for the purpose of describing the contents of the invention in detail, and are not intended to limit the scope of the technical idea of the invention, the present invention described above is a general knowledge in the technical field to which the present invention belongs. It is to be understood that various changes, modifications, and changes can be made without departing from the spirit and scope of the present invention, and are not limited to the embodiments and the accompanying drawings. Together, they should be judged to include equality.

Claims (8)

In the dried rice cake manufacturing method,
Salt to the composition which mixes dextrin, water-soluble dietary fiber, agar, cheonnyeoncho stem, baeknyeoncho stem, yulmu, brown rice, and barley selected from the polished white rice powder 0.5 to 1.5% by weight and 3 to 15% by weight of sugar to prepare a material composition of the dry rice cake;
A steaming step of steaming the dry rice cake by sitting in the dried rice cake material composition rice cake steaming container (siru); And
Thermally drying the material composition of the cooked dried rice cake; Dry rice cake manufacturing method comprising a. The method of claim 1,
The thermal drying is dried rice cake manufacturing method characterized in that the hot air drying for 2 to 4 hours at 60 ~ 100 ℃. The method of claim 1,
The thermal drying is dry rice cake manufacturing method characterized in that the oven baked for 25 to 40 minutes at 160 ℃ ~ 200. 4. The method according to any one of claims 1 to 3,
The dried rice cake material composition is prepared by mixing any one or more of the selected materials selected from the crushed white rice rice powder 5% by weight of water-soluble dietary fiber, 5% by weight millenium stem, 5% by weight brown rice, 25% by weight of barley Dry rice cake manufacturing method characterized in that. The method of claim 4, wherein
The dried rice cake material composition The method of manufacturing a dry rice cake, characterized in that a sheath is placed in a predetermined size 5 cm (width) x 3 cm (length) x 1.5 cm (height) in the process of spreading evenly in a rice cake container (seal). The method of claim 4, wherein
And drying the material composition of the dried rice cake and then topping it on the rice cake. Dry rice cake prepared by the method of claim 6. The method of claim 7, wherein
The dry rice cake is a dry rice cake, characterized in that sulgidduk, snow white.

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