KR20140005000A - Manufacturing method of nonglutinous rice cake for frying only - Google Patents

Abstract

The present invention relates to a manufacturing method of non-glutinous rice cake for frying only. The non-glutinous rice cake uses non-glutinous rice as a main ingredient. The non-glutinous rice is dipped in warm water containing malt or amylase for fermenting and inducing the change of matter properties of the non-glutinous rice, and then punched after crushing and steaming to make the rice cake and prevent the rice cake from exploding or bursting while frying. The rice cake has excellent frying applicability, and has no hardening phenomenon after frying, allowing the rice cake to maintain a crunchy texture for a long time. The non-glutinous rice cake for frying only, of the present invention, can be coated with various colors, and can secure various material application properties by mixing various natural spices, grains, fish, meat, and cheese. The non-glutinous rice cake can be frozen and stored for a long time, and refrigerated and stored for a medium amount of time, and has excellent storage properties. [Reference numerals] (AA) Preprocessing raw ingredients through fermentation immersion; (BB) Separating from water; (CC) Crushing the raw ingredients; (DD) Adding and mixing sub ingredients; (EE) Steaming the mixed raw ingredients; (FF) Punching process; (GG) Molding and cutting; (HH) Cooling; (II) Dipping in batter; (JJ) Improving and packaging

Description

{Manufacturing method of nonglutinous rice cake for frying only}

More particularly, the present invention relates to a method for producing a rice cake for exclusive use of frying which contains rice as a main raw material.

Generally, among the existing fried products, the most popular products using grains are potato frenchfried and sweet potato sticks which are known globally, and the rest are dominated by donuts and baked goods using glutinous rice and flour, Industry.

Of course other non-grain products include fried nuggets made with a mixture of meat and vegetables with starch, buns, pork cutlet, sausage, hamburger steak, fried fish such as shrimp tempura, fish paste made with fish meal and flour, And has a large market share in the food market. Among the frying products market, which has such a large scale, there is no fried rice product mainly made of rice.

It is the reality of the Korean rice farming industry that the domestic production and import volume of rice is overflowing more than the domestic consumption, and the processing of the return is becoming one of the worries of the government.

Domestic consumption patterns of rice are mainly used as rice, and they are used as raw materials for cooked rice cake and traditional rice cake such as rice cake and rice cake in rice processed food field. Recently, product development and launch of rice noodle etc. However, the consumption is limited due to the processing technology of the finished product and poor texture, and it is processed into rice flour and used for baking and bakery products. In consideration of this reality, the present invention has developed a frying-only rice cake product that is excellent in frying ability with rice as a main ingredient in a fryer market having a high consumer's preference, and promotes domestic rice consumption in South Korea and fry potatoes frenchfried), and is intended to meet consumer needs.

In case of applying conventional rice cake such as rice cake cake and rice cake to the deep-frying oil, all of these products, which mainly contain rice, have a problem of hardening the physical properties even after frying, exploding and frying. It is a fact that it does not even make a finished product.

All of the existing fried products are heated by heating the cooking oil at 160 ~ 180 ℃, and then the product is fried for 3 ~ 5 minutes to keep crispy texture and high quality.

However, the existing rice cake products based on rice flour are surely exploded or exploded when they are fried for a certain time regardless of the heating temperature of the cooking oil at 160-180 ° C. In general, the ordinary frying product is characterized by being carbonized black after a certain period of time at a certain temperature, and having no property of popping up in cooking oil. Due to the nature of frying of rice cakes, domestic housewives are reported to experience many burn accidents when they cook rice cakes and other foods in cooking oil. Therefore, rice cakes are cooked in a skillet with a little cooking oil, then baked in oil or roasted with rice cake and rice cakes.

In order to solve the above problems, the present inventor has developed a method for manufacturing fried rice rice cake that does not explode or burst even when fried in edible oil so that conventional rice cake can be easily contacted in our dietary life. It was completed.

The main object of the present invention is to provide a method for manufacturing a rice cake for frying only, which does not cause a burst or explosion even when fried in edible oil, and which does not have hardening phenomenon hardening in a short time even after frying.

It is still another object of the present invention to provide a method for producing a rice flour dough by mixing one or more of cereal grains, nuts, cooked fish fillet, cheese, cooked meat pellets, fruit vegetables containing natural pigments, Or adding a functional additive such as trehalose, an emulsifying agent or an acidifier, and then punching it.

Still another object of the present invention is to provide a fried rice rice cake produced by the above-described method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

Method for producing a fried rice cake for exclusive use of the non-glutinous rice of the present invention, pre-treating the fermented non-glutinous rice soaked in hot water added with malt or amylose, pulverized by removing the water of the fermented non-glutinous rice The step of mixing, adding water and salt to the pulverized non-glutinous powder, mixing, steaming the mixed powder, punching the steamed powder, molding the punched rice cake dough and cutting to a certain size Comprising the steps, the step of cooling the cut rice cake and the step of preparing a non-stick rice cake dedicated to frying the frosted clothes.

The present invention also relates to a method for preparing a rice dough by mixing one or more of cereal grains, nuts, cooked fish fillets, cheeses, cooked meat grains, fruit vegetables with natural pigments, And then punching to produce a rice-rice cake exclusive for frying.

In addition, the present invention is characterized in that any one or two or more of trehalose, an emulsifier, and an acidulant, which are functional additives, are mixed and poured into powders that have been matured in the punching step to produce fried rice rice cake.

In addition, the present invention is characterized in that it is a fried rice flour exclusively made by frying.

<First Step> Raw Material Pretreatment Step

In the present invention, in order to convert the properties of non-glutinous rice, the main raw material, malt (malt oil) is immersed with non-glutinous rice in hot water to ferment, or the glycosylated amylose extracted from malt is fermented by immersing in hot water together with non-glutinous rice to pre-process raw materials. It is preferable.

In the present invention, the raw material pretreatment step is a step of saccharifying the starch, which is the main component of rice, so that the starch is converted into the starch sugar of the polysaccharide, thereby loosely changing the bonding structure between molecules. Through this process, it is possible to change the molecular bonding structure of starch in rice and contribute to eliminating the explosive property when fried.

At this time, malt is used 0.5 to 2 parts by weight, preferably 1 part by weight relative to 100 parts by weight of non-glutinous rice, Amyles may use 0.05 to 0.2 parts by weight, preferably 0.1 parts by weight relative to 100 parts by weight of non-glutinous rice.

At this time, the barley malt (malt) is put into a wrapping cloth having a hole and put into warm water at 70 to 90 ° C, followed by dipping together the main raw material rice flour, and then fermented for 5 to 7 hours, preferably about 6 hours. Alternatively, in order to reduce the fermentation time, the amylase powder, which is a saccharifying enzyme extracted from malt, is put together with non-glutinous rice in hot water at 70 to 90 ° C. and then fermented with non-glutinous rice for 2 to 5 hours, preferably about 3 hours.

<Step 2> Preparation of rice flour

The fermented rice is separated from water and then pulverized by a pulverizer to produce rice flour. The pulverizer is generally used in the art and is not limited to the kind.

<Step 3> Mixing salt and water with rice flour

10 to 30 parts by weight, preferably 20 parts by weight of water and 0.5 to 2 parts by weight, preferably 1 part by weight of salt are mixed with 100 parts by weight of the rice flour powder in the rice flour produced in the second step.

<Step 4> Rice powder Steaming stage

The mixed rice flour is preferably steamed by using a steam boiler so that the rice flour is sufficiently cooked at 90 to 100 ° C for 15 to 30 minutes so that the rice flour can be smoothed.

The steaming machine may be a manual multi-stage steaming machine or an enclosed revolving type steaming machine (extruder type), and is generally used in the industry and is not limited to the type.

&Lt; 5th step > Punching step (denting step)

The cooked rice flour is poured into a punching machine and punched for 5 to 10 minutes to obtain a rice cake.

In the punching step of the rice paddy rice in which the fermented saccharified rice powder is mixed through the pretreatment step of the raw material, the padding step of the present invention ages the physical properties of the rice cake and serves to equalize the moisture content of the rice cake. In particular, through the aging process in the punching step, the change of molecular bond structure of rice polysaccharide to starch sugar is further accelerated. Since the pores of the network are formed in the molecular bond structure converted to starch sugar and the viscosity and density are significantly lower than that of conventional rice cake, explosion and bursting phenomena are removed when the oil is fried, and soft and crispy texture is retained even after frying, The phenomenon can be eliminated.

Unlike the manufacturing method of the present invention, in the case of conventional rice cakes such as rice cakes, rice cakes, rice cakes, and traditional rice cakes such as rice paddies and slices using the rice, the rice flour after the soaking is boiled without punching process as in the present invention, It is put into the rice cake molding machine and the rice cake is processed into various shapes.

Here, in the above-mentioned boiled rice flour dough mixed with paprika, spinach, wormwood, white mallow, ganoderma powder, or the like to mix the potatoes, the cooked sweet potatoes, the steamed sweet potatoes, To add a natural coloring matter or to make a fruit flavor, it is necessary to add a powder such as fruit or vegetable powder containing natural pigment such as dried strawberry powder, onion powder, grape powder, carrot powder, banana powder and blueberry dry powder or ginseng powder And the application of frying only rice cake can be diversified by punching by adding boiled fish fillet, steamed meat pellets or cheese which is a raw material of fish paste particularly.

Here, functional addition additives such as trehalose, emulsifier, and acidifier can be added to the cooked dough, thereby securing refrigeration / freezing safety.

Here, the punching step of the present invention can be performed by rotating a hot rice cake dough in a machine-to-machine manner by mechanically moving the rice cake dough in the past, thereby using a rotary type punching machine or an extruder type punching machine. It is used regardless of its kind.

<Step 6> Molding and cutting step

The punched pieces of the rice cake are put into a rice-cake molding machine, molded into a predetermined shape, and cut.

At this time, the punched rice cake is put into a vertical or horizontal type rice cake extruder type extruder type molding machine, and the molded rice cake can be cut into a certain size.

Here, during the continuous line operation, the punching step may be continuously applied to the rice caster molding machine by applying an extruder type injection punching method.

<Step 7> Cooling Step

And cooling the shaped frying only rice cake of the predetermined size.

At this time, the cooling method is generally used in the art, and may include both the wind cooling method and the cold cooling method.

&Lt; Step 8 >

The surface of the cooled rice cake is coated with bread crumbs and debris to cover the batter.

Here, when the frying cloth is coated on the surface of the frying-only rice cake, it is possible to prevent the rice cake from sticking to each other when the frying oil is fried, and it is possible to quickly remove the moisture from the moldings, .

In addition, coating with a frying cloth can eliminate the process of separating the sticky rice cake before the product packaging, which can help improve productivity. In contrast to the present invention, in the case of the conventional rice cake cake and the rice cake, the rice cake sticks to each other, and after a long period of cooling and hardening process, the rice cake sticking to each other has to go through a cumbersome process. In contrast, the present invention eliminates this conventional and cumbersome process of separation through the step of coating the frying cloth, thereby enhancing the efficiency and economy of the work.

In addition, when fried in oil, crispy texture is added to bread crumbs coated with a surface, and the like, thereby providing sensory superior fried rice cakes, thereby enhancing consumers' preference.

The prepared fried rice rice cakes can be made into a finished product by adjusting the weight by weight.

According to the method for producing fried rice rice cake of the present invention, there is no phenomenon of explosion or popping when fried in oil, so that the application of fried food is excellent and the crispy texture can be maintained for a long time without hardening hardening after frying. Can overcome the limitation of existing rice cake.

In addition, by manufacturing the frying-only rice cake excellent in frying applicability by the manufacturing method of the present invention, consumption of processing rice can be promoted, and in addition to the consumer's preference for frying products, It has the effect of spreading rice cakes. The circulation of finished products can be extended to both refrigerated and frozen distribution.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a method for manufacturing a fried rice cake according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  One

1 part by weight of germinated matter relative to 100 parts by weight of rice flour was put into a frying pan, and the flour was immersed in hot water at 70 to 90 ° C for 6 hours for fermentation. 1 part by weight of salt and 20 parts by weight of water were added to 100 parts by weight of the non-glutinous rice flour made by grinding the fermented non-rice and mixed in a mixer. The mixture was stirred in a steam boiler for 20 minutes, poured into a punching machine and punched for 5 minutes. The mixture was placed in a tteokbok molding machine and cut into a circular rod (circular tteokbokgye) shaped like a 6 cm long and 1.5 cm diameter cut Lt; / RTI &gt; 100 parts by weight of the cooled rice cake was coated with 5 parts by weight of bread crumbs, followed by kneading with a frying cloth, followed by sealing with an airtight wrapping paper together with an oxygen scavenger.

Example  2

0.1 parts by weight of amylose was added to 100 parts by weight of non-glutinous rice, and put together in 85 ° C. hot water to soak for 3 hours for fermentation. 1 part by weight of salt and 30 parts by weight of water were added to 100 parts by weight of rice flour made by pulverizing the fermented rice, and the mixture was mixed in a mixer. The mixture was poured into a punching machine for 5 minutes, and then poured into a punching machine for 5 minutes. The mixture was molded into a circular rod (tteokbokgye) shaped rice cake having a length of 6 cm and a diameter of 1.5 cm, . 100 parts by weight of the cooled rice cake was coated with 5 parts by weight of bread crumbs and covered with an airtight wrapping paper together with an oxygen scavenger.

Comparative Example  One

1 part by weight of salt and 30 parts by weight of water were added to 100 parts by weight of the pulverized rice flour after immersing the rice in water at room temperature for 6 hours, and the mixture was mixed in a mixer. The mixture was stirred in a steam boiler for 20 minutes and then poured into a tteokbok molding machine to form a circular rod (circular tteokbokgye) shaped rice cake having a length of about 6 cm and a diameter of about 1.5 cm. The mixture was cooled and cooled, Sealed with a wrapping paper.

Comparative Example  2

1 part by weight of salt, 0.2 parts by weight of emulsifier and 30 parts by weight of water were added to 100 parts by weight of ground rice flour after being soaked for 6 hours, and mixed in a mixer. The mixture was stirred in a steam boiler for 20 minutes and then poured into a tear-roasting machine to form a rice cake-shaped rice cake having a length of about 2.5 cm and a diameter of about 1.5 cm. The mixture was cooled and sealed with an oxygen- Respectively.

Experimental Example  1: Comparison of sensory evaluation and cooking characteristics

To compare the sensory evaluation and cooking characteristics of the frying only rice cakes prepared in Examples 1 and 2 and Comparative Examples 1 and 2, 200 g of the frying only rice cakes of Examples 1 and 2 and Comparative Examples 1 and 2 were prepared . Two circular frying pans were filled with about 2/3 of the cooking oil and heated. After the temperature of the cooking oil reached 170 캜, the prepared frying-only rice cakes of Examples 1 and 2 and Comparative Examples 1 and 2 were placed in a frying pan And fried for 3 minutes. Ten selected panels were selected to determine the sensory evaluation and cooking characteristics, and the results are shown in Table 1 below.

division fried food
Cooking time Sensory test Color Crispy Surface cracking and appearance Texture Overall assessment Example 1 3 minutes 9 7 9 7 8 Example 2 3 minutes 9 9 9 7 8.5 Comparative Example 1 3 minutes 5 3 One One 2.5 Comparative Example 2 3 minutes 5 One One One 2

-Score-

9 points: Very good / 7 points: Excellent / 5 points: Moderate / 3 points: Bad / 1 point: Very bad

As shown in Table 1, in the case of Examples 1 and 2, it was confirmed that the sensory evaluation was excellent in the frying suitability. In the case of Comparative Examples 1 and 2, the frying time was applied for 3 minutes in the same manner as in Examples 1 and 2, but almost all of them cracked or burst. After a certain period of time after the frying, the texture was hard and hard to chew. On the other hand, in the case of Examples 1 and 2, crispness and softness persisted for more than 3 hours even after frying.

Experimental Example  2: Application of frying and comparison of hardening phenomenon

The frying only rice cakes prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were fried and cooked under the same conditions as in Experimental Example 1 to determine whether explosion or bursting occurred during frying of cooking oil and change in physical properties after hardening Respectively. Ten selected panels were used to determine the fried applicability and the properties of the change in physical properties after frying, and the results are shown in Table 2 below.

division Fried rice The phenomenon that bursts or explodes according to the cooking time. Phenomenon that hardens or hardens after frying Example 1 100% does not explode or explode. After 3 minutes, it will be blackened by 6 minutes. After 5 hours after 100% frying, crispness disappears, but the softness is maintained without hardening. Example 2 100% does not explode.
Carbonized black after 6 minutes. After 3 hours after 100% frying, crispy is less, but it does not harden and keep softness. Comparative Example 1 90 minutes after 3 minutes burst or explode. 100% is hardened or hardened after 30 minutes after frying. Comparative Example 2 95% burst or explode after 3 minutes. 100% is hardened or hardened after 30 minutes after frying.

As shown in Table 2, in the case of Comparative Examples 1 and 2, when the frying cooking time is over a certain period of time, almost all of them explode or explode. It was remarkable that the explosive power of burning rices and oil was extremely hot. On the other hand, in the case of Examples 1 and 2, no phenomenon of explosion or explosion was observed at all, and no phenomenon of hardening or hardening was observed after frying, and it was confirmed that frying suitability was excellent.

As described above in detail specific parts of the present invention, it is apparent to those skilled in the art that these specific techniques are merely exemplary implementations, and the scope of the present invention is not limited thereto. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (4)

Pre-treating the fermented non-glutinous rice by immersing it in warm water containing malt or amylose (first step);
Removing the water from the fermented rice, pulverizing and pulverizing the fermented rice (second step);
Adding water and salt to the pulverized rice flour and mixing (step 3);
Steaming the mixed powder (fourth step);
Punching the steamed powder (stage 5);
Molding the punched rice cake dough and cutting it into a predetermined size (step 6);
Cooling the cut rice cakes (Step 7); And
Method for producing fried rice cake for exclusive use of frying, characterized in that the step of coating a fried cloth on the cooled rice cake (eighth step).
The method of claim 1,
Punching by mixing any one or more of steamed grains, nuts, steamed fish pellets, cheese, steamed meat kernels, natural vegetable powders, herbal powders, and medicinal powders Method for producing non-stick rice cakes for fried.
3. The method according to claim 1 or 2,
A method for producing fried rice cakes for frying, characterized in that punching is performed by adding one or two or more functional additives of trehalose, emulsifiers, acidulants to the steamed rice flour steamed in the fifth step.
A rice cake for exclusive use of fried food produced by the method of any one of claims 1 to 3.

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