KR20130024670A - Method for producing seasoned rice cake using spruting brown rice and rice cake thereby - Google Patents

Abstract

PURPOSE: A producing method of rice cake for stir-fried rice cake is provided to maintain the texture and taste of rice cakes, and to rapidly return to the original form after applying warm water by having excellent hygroscopicity. CONSTITUTION: A producing method of rice cake for stir-fried rice cake by molding and extruding comprises the following steps: removing foreign materials from the surface of brown rice; dipping the brown rice without the foreign materials in ozonized water for 10-30 minutes for germinating; grinding the germinated brown rice to obtain powder; steaming the ground powder; extrude-molding the steamed powder; cutting the obtained rice cake; and drying the rice cake before puffing the rice cake at 185-210 °C under a pressure of 1.7kg/cm^2. The ozonized water contains 5-10mg/l of ozone. The germination of the brown rice is conducted at 18-25°C for 8-36 hours after mixing the ozonized water and the brown rice in a ratio of 3-6:1. [Reference numerals] (S100) Washing; (S200) Germination; (S300) Grinding; (S400) Steaming; (S500) Molding extrusion; (S600) Cutting; (S700) Drying; (S800) Puffing; (S900) Packaging

Description

METHOD FOR PRODUCING SEASONED RICE CAKE USING SPRUTING BROWN RICE AND RICE CAKE THEREBY}

The present invention relates to a method for producing tteokbokki, and more particularly to a method for producing molded extruded tteokbokki using germinated brown rice.

For processed products using rice, various products such as rice, rice porridge, rice cakes, and drinks are settled and sold in the market. Regarding the rice cake processed products, one of the most used products is tteokbokki rice cake, also known as sputum rice cake. Tteokbokki is not only a food that can be easily purchased, but also a relatively simple cooking method that anyone can cook at home, and has become a representative snack food for many people.

Tteokbokki is usually prepared by the process of immersing the rice in water for a predetermined time, then drained water, powdered, steamed and steamed in a molding machine. Tteokbokki rice cake prepared by such a conventional method is because the tissue becomes hard after a certain time, so when cooking, it is inconvenient to cook immediately in a short time because it must be soaked in water for a long time in advance or boiled for a long time . In addition, when the restoration is not complete, there may be a problem that the texture and taste of the rice cake is not good.

In addition, the rice used for making tteokbokki rice cake refers to white rice in which rice rice layers and seeds are completely removed by milling brown rice. Therefore, the conventional tteokbokki mochi is lacking in terms of nutrition because the seed that contains most of the nutrients is completely removed.

Germinated brown rice, on the other hand, refers to rice sprouted to a certain size by supplying proper moisture, temperature and oxygen to the brown rice stripped rice husks. When brown rice germinates, it contains nutrients that are different from the seed state, and sprouted brown rice contains beneficial ingredients such as vitamins, amino acids, enzymes, and superoxide dismutase (SOD). These nutrients increase the body's natural healing power, prevent adult diseases and detoxify the body's toxins. In addition, germinated brown rice contains nutrients not contained in white rice as it maintains its eyes, and phytic acid, which interferes with the digestion of brown rice, sprouts and turns into phosphorus and inositol for digestion. It can be supplemented.

Gamma (gamma-aminobutyric acid (GABA)) is an amino acid neurotransmitter that produces an inhibitory postsynaptic potential and is one of the most commonly used neurotransmitters in mammalian central nervous system along with glutamic acid and glycine and is widely distributed in nature. A type of protein amino acid that is an inhibitory neurotransmitter. It accounts for about 30% of the total neurotransmitters of the central nervous system and is present at a high concentration of about 200 to 1,000 times that of other neurotransmitters.

GABA is synthesized by enzyme or fermentation from Glutamic acid. It is a nonprotein amino acid with melting point of 230 degrees and water solubility. GABA is an effective and safe nutritional neurostabilizer. Animals are found in the brain, kidneys, heart, lungs, etc. Plants are detected in germinated grains such as germinated brown rice, green tea, and cabbage roots.

GABA is known for its ability to increase memory, promote brain cell metabolism, inhibit triglycerides (diet effect), suppress blood pressure rise, stabilize nerves, relieve stress, reduce insomnia, and reduce depression. There is growing interest in GABA.

The present invention has been proposed to solve the above problems of the conventionally proposed methods, washing step for removing foreign matters attached to the surface of the brown rice, germination step of immersing brown rice in ozone water to germinate, germinated brown rice Grinding the powdered powder, increasing the ground powder, molding and extruding the powdered powder, cutting the molded extruded rice cake, drying the cut rice cake, and swelling the dried rice cake. It contains a variety of nutrients useful to the human body, and contains, without loss, GABA, which is effective in increasing memory and anti-stress. In addition, the resilience is excellent, and provides a method of making tteokbokki rice cake using germinated brown rice that can maintain the texture and taste of the rice cake For that purpose.

In addition, the present invention, produced by the above-described manufacturing method containing a variety of nutrients useful to the human body, in particular, containing no GABA (GABA) that is effective in increasing memory, anti-stress, etc., without loss, is formed of a porous tissue and hot water It is another object of the present invention to provide tteokbokki rice cake using germinated brown rice which is excellent in hygroscopicity when it is added to restore quickly as well as excellent restoring power and maintain the texture and taste of the rice cake.

Molded extruded rice cake rice cake manufacturing method using germinated brown rice according to the characteristics of the present invention for achieving the above object,

A washing step of removing foreign matter attached to the brown rice surface;

Germination step of immersing the brown rice from which the foreign matter is removed in ozone water to germinate;

A grinding step of grinding and grinding the germinated brown rice;

Increasing the ground powder;

Molding and extruding the powdered powder;

Cutting the molded extruded rice cake;

Drying the cut rice cake; And

It characterized by the configuration comprising the step of swelling the dried rice cake.

Preferably, the washing step,

The brown rice may be washed with ozone water for 10-30 minutes.

More preferably, the ozone water is

May contain 5-10 mg / l ozone.

Preferably, the germination step,

The ozone water may be maintained at 18 to 25 ° C., and the ratio of the ozone water to the brown rice may be performed for 8 to 36 hours using a ratio of 3: 1 to 6: 1.

Preferably, the increase step,

It may be carried out at 120 ℃, 18 minutes and pressure conditions of 1.2kg / cm 2.

Preferably, the drying step,

Low-temperature hot air can be dried to a water content of 8 to 12% (w / w) at 55 to 65 ° C.

Preferably, the expansion step,

It may be carried out at 185 ~ 210 ℃ and pressure conditions of 1.7kg / ㎠.

More preferably, the manufacturing method,

It may further comprise the step of packing the rice cake prepared after the expansion step.

According to the method for manufacturing molded extruded tteokbokki rice cake using the germinated brown rice proposed in the present invention, a washing step of removing foreign matters attached to the surface of brown rice, a germination step of immersing the brown rice from which foreign matters have been removed in ozone water, germinated brown rice Grinding the powder into powder, increasing the ground powder, molding and extruding the powdered powder, cutting the molded extruded rice cake, drying the cut rice cake, and swelling the dried rice cake. By including the step, it contains various nutrients useful for the human body, and in particular, it can contain without loss of GABA, which is effective in increasing memory and antistress.

In addition, according to the present invention, it is formed of a porous structure and excellent hygroscopicity when hot water is applied, not only to be quickly restored, but also excellent in the restoring power, it is possible to maintain the texture and taste of the rice cake.

1 is a view showing a process of the conventional tteokbokki rice cake manufacturing method.
Figure 2 is a view showing a process of the molded extruded tteokbokki rice cake manufacturing method using germinated brown rice according to an embodiment of the present invention.
Figure 3a is a cross-sectional view of a conventional tteokbokki rice cake.
Figure 3b is a cross-sectional view of the tteokbokki rice cake prepared by the method of manufacturing molded extruded rice cake rice cake using germinated brown rice according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, in order that those skilled in the art can easily carry out the present invention. In the following detailed description of the preferred embodiments of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In the drawings, like reference numerals are used throughout the drawings.

In addition, in the entire specification, when a part is referred to as being 'connected' to another part, it may be referred to as 'indirectly connected' not only with 'directly connected' . In addition, the term 'comprising' of an element means that the element may further include other elements, not to exclude other elements unless specifically stated otherwise.

1 is a view showing a process of the conventional tteokbokki rice cake manufacturing method. As shown in Figure 1, tteokbokki mochi is usually prepared by the process of immersing the rice in water for a predetermined time, then drained water, powdered and steamed and then extruded in a molding machine.

Figure 2 is a view showing a process of the molding extruded tteokbokki rice cake manufacturing method using germinated brown rice according to an embodiment of the present invention. As shown in Figure 2, the molded extruded tteokbokki rice cake manufacturing method using the germinated brown rice according to an embodiment of the present invention, the washing step to remove the foreign matter attached to the surface of the brown rice, immersed brown rice in which the foreign matter is removed in ozone water Germination step to germinate, grinding step to pulverize germinated brown rice powder, step to increase the pulverized powder, molding and extruding the powdered powder, cutting the molded extruded rice cake, drying the cut rice cake And swelling the dried rice cake.

First, raw material rice (原料 米) used in the molded extruded tteokbokki rice cake manufacturing method using germinated brown rice according to an embodiment of the present invention is a rice milled by threshing rice, brown rice is stored or stored in a cool dark place It is preferable.

The washing step (S100) is a step for removing foreign matter attached to the surface of brown rice in the process of importing and storing brown rice, which is a raw rice, and washing with ozone water for 10-30 minutes. At this time, the ozone water may contain 5-10 mg / l ozone (O ₃ ), but is not limited thereto.

Germination step (S200) is a step for sprouting the shoots from the seeds of brown rice, can be germinated by immersing the brown rice in water. It is desirable to germinate brown rice by immersing it in ozone water in order to kill the decaying bacteria in the water and to create a more healthy germination state. To this end, it is preferable to maintain the temperature of ozone water at 18 to 25 ° C., and to soak brown rice by immersing for 8 to 36 hours at a ratio of 3: 1 to 6: 1. In addition, although it is preferable to make it the last germination point when the brown rice germinates and the germ head was formed in the magnitude | size of 0.3-0.8 cm from the brown rice seed, it is not limited to this.

The grinding step (S300) is a step for powdering the germinated brown rice, it can be ground using a roller grinder. Put the brown rice germinated through the germination step (S200) in a roller grinder can be subjected to grinding through several steps, it is preferable to proceed to the grinding over three steps. Further, it is preferable to grind the grain size of germinated brown rice to a size of 0.3 to 0.6 mm through several steps, but is not limited thereto.

Steaming step (S400) is a step for ripening the powdered germinated brown rice, it can be increased by pressing and heating the powdered germinated brown rice through the grinding step (S300). More specifically, it is preferable to increase the steam at 120 ° C., 18 minutes, and 1.2 kg / cm 2 pressure condition.

Molding extrusion step (S500) is a step for producing in the form of rice cake using the brown rice cooked through the steaming step (S400). Extruder (Extruder) can be discharged in the form of rice cake of a certain thickness while applying a pressure, the pressure is preferably 3.5kg / ㎠ but is not limited thereto. In addition, before discharging in the form of rice cake through the extruder, it is possible to form the dough of the cooked brown rice, rice cake machigi to enrich the chewy texture, especially milled rice cake machi.

Cutting step (S600) is a step for cutting the rice cake produced through the molding extrusion step (S500) to a variety of sizes according to preference and convenience, it is preferable to cut to a size of 1.5 ~ 7.0 ㎝, but limited to this It doesn't happen.

Drying step (S700) is a step for inducing surface hardening of the rice cake cut into various types of size through the cutting step (S600), it is preferable to dry by low temperature hot air at 55 ~ 65 ℃. In addition, if the drying time is too short, sufficient drying is not achieved, and if the drying time is too long, the drying time is too dry, so that it is difficult to restore later. It is preferable to dry it to the level of 8-12% (w / w).

Puffing step (S800) is a step for forming the structure of the tteokbokki rice cake with a porous structure. It is preferable to instantaneously discharge by heating and pressurizing at a pressure condition of 185 ~ 210 ℃ and 1.7kg / ㎠, it is possible to maximize the surface area by expanding the volume to the porous phase by evaporating the water instantaneously. As such, the resilience may be excellent when hot water is applied due to the porous structure having a maximized surface area.

On the other hand, molded extruded rice cake rice cake manufacturing method using the germinated brown rice according to an embodiment of the present invention may further comprise the step (S900) of packaging the rice cake prepared after the expansion step (S800). The packaging is preferably individually weighted according to taste and convenience.

Next, referring to Figures 3a and 3b, the cross-section of the tteokbokki rice cake prepared by the conventional method and the cross-section of the tteokbokki rice cake prepared by the molded extruded rice cake rice cake manufacturing method using the germinated brown rice according to an embodiment of the present invention Let's compare. Figure 3a is a cross-sectional view of a conventional tteokbokki rice cake, Figure 3b is a cross-sectional view of the tteokbokki rice cake prepared by the method of manufacturing a molded extruded rice cake rice cake using germinated brown rice according to an embodiment of the present invention.

As shown in Figure 3a, the conventional tteokbokki rice cake is not a porous structure, it takes a long time to be restored when hot water is applied, but also not fully restored it is difficult to maintain the texture of the rice cake. On the contrary, the tteokbokki cake prepared by the molded extruded tteokbokki rice cake manufacturing method using germinated brown rice according to an embodiment of the present invention has excellent hygroscopicity when hot water is applied by having a porous structure as shown in FIG. 3b. Not only can the restoration be quick, but the resilience is excellent and the texture and taste of the rice cake with the chewy characteristics can be maintained.

On the other hand, tteokbokki rice cake prepared by the method of manufacturing molded extruded tteokbokki rice cake using germinated brown rice according to an embodiment of the present invention, it is combined with the seasoning in a cooking vessel and added hot water of 85 ~ 95 ℃ 3 to 5 minutes or When heated in the range for 30 to 50 seconds, it can be easily used to make instant tteokbokki. The tteokbokki cake prepared by the method of manufacturing molded extruded tteokbokki rice cake using germinated brown rice according to an embodiment of the present invention has a porous structure and is excellent in hygroscopicity for hot water and seasoning, and is quickly restored as well as excellent restoring power and rice cake. It is chewy, soft and easy to eat, which can be useful for making instant tteokbokki.

Test Example : Sensory evaluation

After washing brown rice with ozone water containing 7mg / l ozone, immerse it by immersing for 24 hours in a ratio of ozone water and brown rice in a ratio of 4: 1 in ozone water at 23 ° C, and grinding it Then, the molding was extruded to prepare a rice cake. The prepared rice cake was dried to a water content of about 10% (w / w) at a temperature of 58 ° C, heated and pressurized at 200 ° C and 1.7 kg / cm 2, and discharged momentarily to swell.

Tteokbokki was prepared in the same manner and conditions as in Example 1, except that the ratio of ozone water and brown rice was 6: 1.

Hot water was added to the rice cake rice cake prepared by the conventional method using the rice cake rice cake and white rice prepared by the above examples and compared with the restoring power and texture, the results are shown in Table 1 below.

Restoration degree Texture Example 1 ○ ○ Example 2 ○ △ Conventional Tteokbokki Rice Cake (Comparative Example) × ×

<Evaluation Criteria>

○: excellent

△: normal

×: not good

As shown in Table 1, the tteokbokki cake prepared by the molded extruded tteokbokki rice cake manufacturing method using the germinated brown rice according to an embodiment of the present invention, exhibits an excellent degree of restoration than the existing tteokbokki rice cake, and also has excellent texture of the rice cake I could confirm it.

As described above, the molding extruded tteokbokki rice cake manufacturing method using the germinated brown rice proposed in the present invention, the washing step to remove the foreign matter adhered to the brown rice surface, the germination step of immersing the brown rice from which the foreign matter is removed in ozone water to germinate A grinding step of grinding and powdering the germinated brown rice, increasing the ground powder, molding and extruding the powdered powder, cutting the molded extruded rice cake, drying the cut rice cake, and drying Including the step of swelling the rice cake contains a variety of nutrients useful for the human body, in particular, it can contain without loss of GABA (effects of increased memory, anti-stress, etc.). In addition, it is formed of a porous structure and is excellent in hygroscopicity when hot water is applied, it is not only quickly restored, but also excellent in the restoring power, it is possible to maintain the texture and taste of the rice cake.

The present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics of the invention.

S100: washing step S200: germination step
S300: grinding step S400: increasing step
S500: molding extrusion step S600: cutting step
S700: drying step S800: expansion step
S900: Packing Step

Claims (9)

A washing step of removing foreign matter attached to the brown rice surface;
Germination step of immersing the brown rice from which the foreign matter is removed in ozone water to germinate;
A grinding step of grinding and grinding the germinated brown rice;
Increasing the ground powder;
Molding and extruding the powdered powder;
Cutting the molded extruded rice cakes;
Drying the cut rice cake; And
Method for producing a molded extruded rice cake rice cake using germinated brown rice, characterized in that it comprises the step of swelling the dried rice cake.
The method of claim 1, wherein the washing step,
Method for producing a molded extruded rice cake rice cake using germinated brown rice, characterized in that the brown rice is washed with ozone water for 10-30 minutes.
The method of claim 2, wherein the ozone water is
A method for producing molded extruded rice cakes using germinated brown rice, characterized by containing 5-10 mg / l ozone.
According to claim 1, The germination step,
Molded extruded tteokbokki using germinated brown rice, characterized in that the ozone water is maintained for 18 to 25 ℃ and the ratio of the ozone water and the brown rice in the ratio of 3: 1 to 6: 1 is carried out for 8 to 36 hours. Rice cake manufacturing method.
The method of claim 1, wherein the increasing step,
Method for producing a molded extruded rice cake rice cake using germinated brown rice, characterized in that carried out at 120 ℃, 18 minutes, and 1.2kg / ㎠ pressure conditions.
The method of claim 1, wherein the drying step,
Method for producing molded extruded rice cake rice cake using germinated brown rice, characterized in that the hot water is dried at a low temperature of 55 to 65 to 8 to 12% (w / w).
The method of claim 1, wherein the expansion step,
Method for producing molded extruded rice cake rice cake using germinated brown rice, characterized in that carried out at a pressure of 185 ~ 210 ℃ and 1.7kg / ㎠.
The method according to claim 1, wherein the manufacturing method is
Method for producing a molded extruded rice cake rice cake using germinated brown rice, characterized in that further comprising the step of packaging the rice cake prepared after the expansion step.
Tteokbokki rice cake using germinated brown rice produced by the method of any one of claims 1 to 8.

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