KR20130027882A - Mixtures for rice cake with shape retension at high temperature and rice cake made from the same - Google Patents

Abstract

PURPOSE: A mixture for manufacturing rice cake is provided to maintain the shape without the phenomenon of hanging down as the temperature inside the rice cake rise when defrosting the rice cake which has been frozen to keep for a long period, at a high temperature for later intake. CONSTITUTION: A mixture for manufacturing rice cake contains 100 parts by weight of rice flour and 0.01-5 parts by weight of cellulose ether. The rice flour is glutinous rice flour. The cellulose ether is hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), and methylcellulose (MC), or their combination. Hydroxypropylmethyl cellulose has 19-32 weight% of methoxy substituent content and 4-12 weight% of hydroxypropoxy substituent content, and 3-200,000 cps of viscosity. The carboxymethyl cellulose is the form of sodium carboxymethyl cellulose. Nuts, color-development flour, sugar or salt are additionally included. Rice cake is manufactured from the mixture for manufacturing rice cake. [Reference numerals] (AA) Front side; (BB) Lateral side; (CC,FF) Comparative embodiment; (DD,GG) Embodiment 1; (EE,HH) Embodiment 2

Description

Mixtures for Rice Cake with Shape Retension at High Temperature and Rice Cake made from the same}

The present invention relates to a mixture for making rice cakes which retains its shape even when heated at a high temperature. More specifically, the present invention relates to a mixture and a rice cake prepared therefrom for producing rice cakes which remain unchanged in the form of the rice cake even when frozen for long-term storage of the rice cake and then reheated to thaw.

Rice cake is a food that is steamed or boiled, and it is not clear when it started making rice cake in our country, but its history is long enough to be assumed that it was done with the beginning of primitive farming. As our traditional food, we are gradually recognized as excellent food in terms of taste and nutrition.

Tteok is made of non-rice, rice cake and glutinous rice cake. In particular, the rice cake has many advantages over metteok. First, the chewing texture of elasticity and softness is excellent. Second, due to the slow aging characteristics, the shelf life is long, and is suitable for commercialization such as mass production and mass distribution. Third, the traditional texture of the rice cake is significantly maintained even after thawing. Fourth, it does not irritate the stomach wall is digested well. The merits of this rice cake are attracting attention as a health food of modern man who applies well to busy modern society and skips breakfast or consumes simple instant food.

The reason why the rice cake and the rice cake are so different is in the starch. Rice starch contains amylose, which has a long chain-like structure in which glucose is formed by α-1, 4 bonds (bonds between the 1st and 4th carbons of the glucose molecule) and a few branched chains, and α- It consists of two components, polysaccharides called amylopectin, which have a branched structure with a number of branched chains by 1 and 6 bonds (bonds between the 1st and 6th carbons of the glucose molecule).

Rice starch is divided into mew and challum according to its characteristics and ingredients. Meth starch is composed of about 80% amylopectin and about 20% amylose, while the starch is composed only of amylopectin. In general, amylose content is known to have a significant effect on the gelatinization, aging, rice taste characteristics of rice starch. Rice and rice cakes made of rice with high amylopectin content are soft, elastic, glossy and sticky. For this reason, the rice cake is softer and more elastic than the rice cake.

However, the rice cake tends to lose its shape without being maintained immediately after heating or when the aged rice cake is reheated. For this reason, the shape retention during the molding process and reheating of the aged rice cake are problematic. In particular, if the rice cake is stored in a freezer and then reheated in a microwave oven before eating, the rice cake is stretched, which is not aesthetically pleasing, and it is inconvenient to eat on the packaging and is lost.

The present invention seeks to provide a mixture for making a rice cake having a high temperature retaining shape that retains its shape even when reheated at a high temperature. That is, the present invention is advantageous to eating by maintaining the form without sagging phenomenon as the temperature inside the rice cake becomes high when thawing at a high temperature for later eating the frozen rice prepared for long-term storage It is an object of the present invention to provide a mixture for producing a rice cake having a visually uneven shape and having excellent advantages, and a rice cake produced therefrom.

The present invention provides a rice cake mixture (hereinafter referred to as "rice cake mixture") characterized in that it comprises 100 parts by weight of rice flour and 0.01 to 5 parts by weight of cellulose ether.

Preferably, the rice flour is glutinous rice flour.

Preferably, the cellulose ether is hydroxypropyl methyl cellulose (HPMC), carboxymethyl cellulose (CMC), methyl cellulose (MC) or a combination thereof.

Preferably, the hydroxypropyl methyl cellulose has a methoxy substituent content of 19 to 32% by weight and a hydroxypropoxy substituent content of 4 to 12% by weight, and has a viscosity of 3 to 200,000 cps.

Preferably, the carboxymethyl cellulose is in the form of sodium carboxymethyl cellulose.

Preferably, the rice cake mixture may include nuts, coloring powder, sugar or salt.

The present invention also provides a rice cake prepared from the rice cake mixture.

According to the present invention, since the form is maintained without freezing or sticking even after thawing at high temperatures after freezing for storage, it is possible to provide rice cakes that are visually neat and do not stick to packaging vinyl or hands and thus are advantageous for eating. Therefore, the present invention provides a rice cake which is advantageous for long term storage.

Figure 1 shows the change in shape from the front and side when thawing the rice cake prepared in Examples 1, 2 and Comparative Examples.

The present invention relates to a mixture for making rice cakes having excellent high temperature prosthesis having a property of maintaining shape when reheated at a high temperature. Specifically, the high temperature shape retention means that the shape of the rice cake remains unchanged even when the temperature of the rice cake rises when the rice is frozen for long-term storage after the production of the rice cake and reheated at a high temperature for eating.

Mixtures for making rice cakes with high temperature retention of the present invention include rice flour and cellulose ethers.

Preferably the present invention provides a rice cake having a unique texture and texture of glutinous rice cake using glutinous rice powder as the rice powder and at the same time excellent storage for a long time.

In the present invention, the cellulose ether used in the mixture for making rice cake together with the rice flour acts to form a gel at about 50-80 ° C., thereby increasing the strength of the rice cake even after heating. In addition, by this action, the cellulose ether forms a gel even when the temperature of the inside of the rice cake rises when the rice cake is reheated so that the rice cake does not spread and maintains its shape. In other words, the spread of rice cake occurs because the aged starch of rice cake is gelatinized by heat to have flowability. The cellulose ether contained in the rice cake mixture of the present invention has a function of forming a gel at a high temperature so that the rice cake flowability is increased. prevent. Therefore, the rice cake mixture containing the cellulose ether of the present invention has a high temperature retention.

The cellulose ether may be hydroxypropyl methyl cellulose (Hydroxypropylmethylcellulose, HPMC), carboxymethyl cellulose (carboxymethylcellulose, CMC), methyl cellulose (methylcellulose, MC) or a combination thereof, but is not limited thereto.

Hydroxypropylmethylcellulose (HPMC) used as a cellulose ether in one embodiment of the present invention is a compound represented by the following formula (1) H, -CH ₃ and -CH ₂ CH (CH ₃ ) OH is substituted.

[Formula 1]

The physicochemical properties of hydroxypropylmethylcellulose (HPMC) are related to i) -OCH ₃ substituent content ii) -OCH ₂ CH (CH ₃ ) OH substituent content and iii) molecular weight. In the present invention, hydroxypropylmethylcellulose having a methoxy substituent content of 19 to 32% by weight and a hydroxypropoxy substituent content of 4 to 12% by weight, and having a viscosity of 3 to 200,000 cps is used. use.

The "substituent content" means the ratio of the weight of the substituent to the total weight of hydroxypropylmethylcellulose. In addition, the viscosity of the hydroxypropyl methyl cellulose was measured using Anton paar MCR 301 (Heating rate: 2 ℃ / min, Spindle No .: CC 27 8009, RPM (Shear rate): 1 / s), 2 It means the viscosity of the hydroxypropylmethylcellulose aqueous solution having a concentration of wt%.

Hydroxypropyl methyl cellulose having the above properties is excellent in solubility and is advantageous for use in rice cake mixtures.

In addition, the carboxymethyl cellulose may be preferably used in the form of sodium carboxymethyl cellulose.

Rice cake mixture of the present invention may include 0.01 to 5 parts by weight of cellulose ether based on 100 parts by weight of rice flour. When the content of the cellulose ether is included in the above range, even if the temperature inside the rice cake is increased by reheating at a high temperature, the shape of the rice cake is maintained and the taste and texture unique to the rice cake can be maintained as it is. That is, when used in an amount less than 0.01 parts by weight can not be expected by the effect of cellulose ether, on the contrary, when used in excess of 5 parts by weight, there is a problem that the texture of the rice cake is degraded.

In addition, the mochi mixture of the present invention may be additionally included in the various subsidiary materials (salt, sugar, nuts or natural ingredients for coloring, etc.) generally used in the production of mochi.

The process of preparing the rice cake from the rice cake mixture may be performed according to a conventional rice cake manufacturing process. That is, the rice cake having the high temperature retention of the present invention may be prepared from mixing 100 parts by weight of rice flour and 0.01 to 5 parts by weight of cellulose ether, adding water to the mixture, kneading and steaming the dough. .

In the step of mixing the rice flour and cellulose ether, it can be used as a rice cake mixture by additionally including various subsidiary materials (salt, nuts or natural material powder for color development, etc.) which are added during general rice cake manufacturing.

In the kneading and steaming step, it is possible to prepare a rice cake having various textures, shapes, and shapes according to the amount of water, kneading time, temperature, and steaming time and temperature. In addition, more various types of rice cakes may be provided through a post-process such as cutting the finished rice cakes and applying or decorating the surface with solids.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are intended to illustrate the present invention in detail, and therefore the scope of the present invention should not be understood as being limited thereto.

Example 1 Preparation of Rice Cake Containing Hydroxypropylmethylcellulose

The rice cake having high temperature retention of the present invention was prepared by the following process.

100.0g of glutinous rice flour and 3.0g of hydroxypropylmethylcellulose (29% of hydroxypropoxy group, 6% of methoxy group, viscosity 4000 cps; Samsung Fine Chemical) were mixed evenly. It was added to 60.0 g of water at 25 ° C., and kneaded to uniformly disperse moisture. The dough was prepared by dividing the dough into 50.0 g each and forming a cuboid shape having a width of 3 cm, a length of 5.5 cm, and a height of 2.5 cm and steaming for 30 minutes in a steamer.

Example 2: Preparation of Rice Cake Containing Sodium Carboxymethyl Cellulose

Rice cakes were prepared in the same manner as in Example 1, except that 3.0 g of sodium carboxymethyl cellulose (sodium CMC, borax) was used instead of 3.0 g of hydroxypropylmethyl cellulose.

Comparative Example: Preparation of Rice Cakes That Do Not Contain Cellulose Ether

Except that 3.0g of hydroxypropylmethylcellulose was not used in Example 1, the rice cake was prepared in the same manner as in Example 1.

For the rice cakes prepared in Examples 1 and 2 and Comparative Examples, the high temperature shape retention and texture were evaluated by the following method.

Experimental Example 1 Evaluation of High Temperature Formability

The rice cakes prepared in Examples 1 and 2 and Comparative Example were cooled for 5 minutes, then wrapped in a kitchen wrap, sufficiently frozen for 5 hours or more, and then thawed again using a microwave oven for 1 minute.

Evaluation of the high temperature shape retention of rice cakes was made by measuring the change in the height of rice cakes before and after microwave thawing. In other words, it was evaluated that rice cakes with less height change spread in rice cakes having the same size, that is, rice cakes having excellent shape retention. The results are shown in Table 1 and FIG. 1.

division Height change ( cm ) Comparative example 0.42 Example 1 0.15 Example 2 0.26

As confirmed from Table 1 and FIG. 1, the rice cakes of Examples 1 and 2 had almost no change in shape, but the rice cakes of the Comparative Example spread out and were found to have a large change in height before and after thawing.

From this, it can be confirmed that the rice cakes of Examples 1 and 2 containing cellulose ethers were excellent in high temperature retention compared to the rice cakes of the comparative examples containing no cellulose ethers.

Experimental Example 2: Evaluation of Texture

The texture of the cellulose ether-added wax cakes prepared in Examples 1 and 2 and the comparative example wax cakes at high temperatures were evaluated. The texture at high temperature means that the rice cake becomes soft and can be eaten after thawing the rice cake in a microwave oven, and the temperature of the rice cake is about 50 ° C. on the surface and about 70 ° C., and the texture at this time is evaluated.

For texture evaluation was measured under the conditions of Table 2 through the TPA method of the Texture Analyzer. Large springiness was evaluated as a cake with good elasticity and large Chewiness was evaluated as a cake with good chewability. The results are shown in Table 3 below.

Parameter Operating condition Test type TPA Measuring Type 2 bite compression test Distance format 50% strain Load cell 5kg Plunger diameter 75 mm Test speed 1.00 mm / sec Pre-test speed 5.00 mm / sec Post-test speed 1.00 mm / sec sample size (WxLxH) 30x50x25 mm

division Springiness Chewiness Comparative example 0.438 464.21 Example 1 0.682 1878.49 Example 2 0.727 2887.07

From Table 3, it can be confirmed that the rice cakes of Examples 1 and 2 including cellulose ethers have improved elasticity and chewability compared to the rice cakes of Comparative Examples without cellulose ethers.

According to the evaluation, the rice cake of the present invention showed little texture change and excellent texture even when reheated at a high temperature. Therefore, the rice cake of the present invention is advantageous for long term storage without refrigeration / freezing storage and quality deterioration.

Claims (7)

Rice cake mixture comprising 100 parts by weight and 0.01 to 5 parts by weight of cellulose ether. The method of claim 1,
The rice flour is a mixture for making rice cakes, characterized in that the glutinous rice powder. The method of claim 1,
The cellulose ether is hydroxypropylmethylcellulose (Hydroxypropylmethylcellulose, HPMC), carboxymethylcellulose (carboxymethylcellulose, CMC), methyl cellulose (methylcellulose, MC) or a mixture for making rice cake, characterized in that a combination thereof. The method of claim 3,
The hydroxypropylmethyl cellulose has a methoxy substituent content of 19 to 32% by weight and a hydroxypropoxy substituent content of 4 to 12% by weight, and has a viscosity of 3 to 200,000 cps. Mixture for making rice cakes. The method of claim 3,
The carboxymethyl cellulose is a mixture for making rice cakes, characterized in that the form of sodium carboxymethyl cellulose. The method of claim 1,
Rice cake mixture characterized in that it further comprises nuts, coloring powder, sugar or salt. A rice cake prepared from the mixture of any one of claims 1 to 6.

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