KR20140047327A - A protein enriched low calorie rice-cake and manufacturing method thereof - Google Patents
A protein enriched low calorie rice-cake and manufacturing method thereof Download PDFInfo
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- KR20140047327A KR20140047327A KR1020120113444A KR20120113444A KR20140047327A KR 20140047327 A KR20140047327 A KR 20140047327A KR 1020120113444 A KR1020120113444 A KR 1020120113444A KR 20120113444 A KR20120113444 A KR 20120113444A KR 20140047327 A KR20140047327 A KR 20140047327A
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 9
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 95
- 235000009566 rice Nutrition 0.000 claims abstract description 95
- 239000005018 casein Substances 0.000 claims abstract description 24
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000021240 caseins Nutrition 0.000 claims abstract description 24
- 235000018102 proteins Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
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- 239000008107 starch Substances 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
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- 230000035764 nutrition Effects 0.000 abstract description 2
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- 235000013312 flour Nutrition 0.000 description 15
- 238000010411 cooking Methods 0.000 description 9
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- 229920001817 Agar Polymers 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 241000519695 Ilex integra Species 0.000 description 4
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- 238000009835 boiling Methods 0.000 description 3
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- 235000005911 diet Nutrition 0.000 description 2
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- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000083652 Osca Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
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- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
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- 239000003513 alkali Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 단백질이 강화된 저칼로리 떡볶이용 떡의 제조방법에 관한 것으로, 더욱 상세하게는 호화된 쌀 반죽에 식용 카세인 및 분말 아가검을 첨가하여 혼합하는 단계를 포함하는 단백질이 강화된 저칼로리 떡볶이용 떡의 제조방법에 관한 것이다.The present invention relates to a method for producing low-calorie rice cakes fortified with protein, and more specifically, to a low-calorie rice cake fortified with protein, comprising adding and mixing edible casein and powdered agar gum to a luxurious rice dough. It relates to a manufacturing method.
국내에서 쌀은 밥으로 소비되는 양은 줄고 떡, 국수, 과자류와 같이 쌀로 만든 가공식품으로 소비되는 양은 증가하고 있는 추세이다. 떡볶이 떡은 멥쌀가루를 찐 후 쳐서 만들어지는 둥글고 긴 모양으로 주로 떡국이나 떡볶이 등에 이용된다. 농림수산식품부가 2009년부터 떡볶이 육성사업을 시작해 2013년까지 140억원을 투자하여 떡볶이 사업을 추진하고 있을 만큼 떡볶이는 대중화되었다.
In Korea, the amount of rice consumed by rice is decreasing and the amount consumed by processed foods made from rice such as rice cakes, noodles and confectionary is increasing. Tteokbokki Tteokbokki is a round and long shape made by steaming non-glutinous rice flour and is mainly used for rice cake soup or tteokbokki. The Department of Food, Agriculture, Forestry and Fisheries started the tteokbokki fostering business in 2009 and invested KRW 14 billion by 2013 to promote the tteokbokki business.
떡볶이는 떡에 고추장, 설탕, 간장 및 다양한 양념류가 더하여 조리되는 식품으로 떡볶이 떡의 쌀이나 밀의 전분이 주성분이며 기타 양념에서 유래되는 당분을 포함하여 열량 탄수화물이 대부분인 식품이다. 떡볶이는 전통적인 식품 형태로는 부식에 속하지만 현대 사회에서는 이를 식사대용으로 섭취하는 경우도 많이 있다. 밥을 먹을 때는 반찬을 통해 다른 영양소를 공급하지만 떡볶이의 경우에는 고추장 등의 양념이나 소스를 통해 맛을 내어 다른 반찬 없이 먹는 경향이 많다. 고추장, 설탕, 물엿 등의 대부분 소스 재료들도 탄수화물이기 때문에 탄수화물에 대한 영양 편중이 높고 열량이 높은 단점이 있었다.Tteokbokki is a food that is cooked by adding red pepper paste, sugar, soy sauce, and various seasonings to rice cake. It is a food that is mainly made of rice and wheat starch of Tteokbokki rice cake and caloric carbohydrates including sugars derived from other seasonings. Tteokbokki is a traditional food form, but it is often consumed as a meal substitute in modern society. When you eat rice, other nutrients are supplied through the side dish, but in the case of Tteokbokki, it is more likely to be seasoned with seasonings such as red pepper paste or sauce and eat without other side dishes. Most source materials such as red pepper paste, sugar, and starch syrup are carbohydrates, so they have high nutritional bias and high calories.
한편, 떡의 주성분인 전분질은 시간이 경과함에 따라 전분의 노화(Retrogradation)가 진행되어 차차 굳어지면서 식감이 떨어지는 문제점이 있었다. 따라서 전분의 노화를 억제시키기 위한 방법으로 국내 특허공보 10-2010-0056612호에서는 쌀 분말에 아밀리아제 또는 아밀라아제를 함유하는 곡분을 가하는 떡의 제조방법이 개시되어있고, 국내 특허공보 10-1171196호에는 노화방지와 관련하여 유화제와 트레할로오스 및 솔비톨을 곡말가루에 혼합하는 것을 특징으로 하는 떡의 제조방법이 개시된 바 있다.
On the other hand, starch, which is the main ingredient of rice cake, has a problem that the texture of the starch is gradually hardened as the aging (retrogradation) of the starch progresses over time. Therefore, in Korean Patent Publication No. 10-2010-0056612 as a method for suppressing the aging of starch is disclosed a manufacturing method of the rice cake to add the wheat flour containing amylose or amylase to the rice powder, and in Korean Patent Publication No. 10-1171196 In connection with anti-aging, there has been disclosed a method of preparing rice cake, characterized in that the emulsifier, trehalose and sorbitol are mixed with flour.
따라서 본 발명자들은 영양균형을 맞추어 국민 식생활에 기여할 수 있는 떡볶이 떡의 제조방법을 완성하기에 이르렀다. Therefore, the present inventors have come to complete the manufacturing method of tteokbokki rice cake that can contribute to the national diet by nutritional balance.
따라서, 본 발명의 목적은 떡볶이용 떡의 전통적인 식감은 그대로 살리면서 단백질을 강화하여 영양균형을 맞춘 떡볶이 떡을 제공하는데 있다.Accordingly, an object of the present invention is to provide a tteokbokki rice cake with nutritional balance by enhancing the protein while maintaining the traditional texture of the rice cake for tteokbokki.
본 발명의 다른 목적은 떡볶이용 떡의 열량을 감소시켜 현대인이 추구하는 다이어트에 효과적인 떡볶이 떡을 제공하는데 있다.Another object of the present invention to reduce the calories of tteokbokki for tteokbokki to provide an effective tteokbokki rice cake for the diet pursued by modern people.
본 발명의 상기 목적은 물에 불린 쌀을 분쇄하여 얻은 쌀가루에 식용 카세인을 용해하여 쌀가루 반죽을 만들어 단백질이 강화된 떡볶이 떡을 제조한 다음, 이와 달리 상기 쌀가루에 분말 아가검만을 첨가하여 쌀가루 반죽을 만들어 저칼로리 떡볶이 떡을 제조하고 마지막으로 상기 쌀가루에 카세인용액과 아가검을 동시에 혼합하여 단백질이 강화된 저칼로리 떡을 제조하여 이들을 상호비교평가함으로써 달성하였다.The object of the present invention is to dissolve edible casein in rice flour obtained by crushing rice soaked in water to make a rice flour dough, to prepare a protein-enriched tteokbokki, and then add only powder agar gum to the rice flour to make a rice flour dough Low calorie rice cakes were prepared, and finally, casein solution and agar gum were mixed with the rice flour to prepare low-calorie rice cakes fortified with protein and mutually evaluated.
본 발명의 다른 목적은 떡볶이 떡에 검과 카세인을 첨가함으로써 이로 인한 졸깃졸깃한 식감의 변화를 오히려 떡볶이 떡 특유의 식감과 잘 어우러지게 하여 식감 변화에 대한 문제점 없이 단백질을 강화함과 동시에 저칼로리의 떡볶이 떡을 제공함으로써 달성하였다.It is another object of the present invention to add a gum and casein to the tteokbokki rice cake, the resulting change in the texture of the tteokbokki rice cake is rather well matched with the unique texture of the tteokbokki rice cake, while strengthening the protein without problems of texture change and at the same time low calorie rice cake cake Achieved by providing
본 발명은 카세인 단독 또는 아가검 단독 또는 상기 물질의 혼합물을 첨가하여 떡볶이 떡을 제조하였을 때 떡의 물성이 이들을 첨가하지 않은 대조구와 매우 흡사하기 때문에 떡볶이 떡을 제조시 상기 혼합물을 첨가하여 제조함으로써 식감의 변화없이 단백질이 강화됨과 동시에 칼로리가 저감된 떡볶이 떡을 제공하는 뛰어난 효과가 있다.
In the present invention, when the tteokbokki rice cake is prepared by adding casein alone or agar gum alone or a mixture of the above substances, the properties of the rice cake are very similar to those of the control without adding them. The protein is strengthened without changing the calories and at the same time provides an excellent effect to provide tteokbokki rice cakes.
떡볶이 떡의 품질은 가루의 제분조건, 수분함량, 떡볶이 떡의 제조 시 사용되는 압출성형기의 성형횟수, 증자시간 등에 따라 품질이 좌우된다. 특히 떡의 노화 현상을 억제하기 위하여 식품공업에서 안정제로 사용되고 있는 하이드로콜로이드(hydrocolloids)인 소듐카복시메틸셀룰로스(Sodium Carboxymethylcellulose ), 잔탄검, 아라비아검 등을 쌀가루에 첨가하기도 하였다. 이러한 경우 친수성 검의 역할은 전분의 노화억제가 주된 목적이므로 그 첨가량이 적어서 열량 감소의 효과는 매우 미미하였다. 특히 백설기의 경우 상기 검을 첨가하면 질감이 달라져서 전통 백설기의 식감과 달라 소비자의 기호도를 만족시키지 못하는 문제점이 있었다.
The quality of Tteokbokki mochi depends on the milling conditions of the powder, the moisture content, the number of moldings of the extruder used in the manufacture of the rice cake, and the steaming time. In particular, sodium carboxymethylcellulose, xanthan gum, and gum arabic, which are hydrocolloids used as stabilizers in the food industry, were added to rice flour to suppress the aging phenomenon of rice cakes. In this case, the role of the hydrophilic gum is to suppress the aging of starch, so the amount of addition is small, so the effect of calorie reduction is very small. In particular, in the case of snow-white snow, when the gum is added, the texture is different from that of traditional snow-white snow, which does not satisfy consumer preferences.
본 발명은 이러한 문제점들을 감안하여 떡볶이 떡에 검과 카세인을 첨가하기 때문에 발생되는 졸깃졸깃한 식감의 변화를 오히려 떡볶이 떡 특유의 식감과 잘 어우러지게하여 식감 변화에 대한 문제점이 없이 칼로리를 줄임과 동시에 단백질을 강화한 떡볶이 떡의 제조방법을 완성하였다.
In view of the above problems, the present invention makes the change of texture that is caused by adding gum and casein to Tteokbokki mochi mixes well with the unique texture of Tteokbokki mochi, while reducing calories without problems of texture change. The method of preparing Tteokbokki rice cake fortified with protein was completed.
이하에서는 본 발명의 구체적인 사항을 실시예를 들어 상세히 설명한다.
Hereinafter, the specific matters of the present invention will be described in detail with reference to Examples.
재료material
본 발명에서 실험에 사용된 쌀가루는 2011년 미국산 중립종 수입 정부미를 구입하여 사용하였고 분말 카세인(Fonterra corp.,New zealand)과 분말 아가검(Samchun pure chemical Co.,Ltd.,Korea)은 시중에서 구입하여 사용하였다.
In the present invention, the rice powder used in the experiment was obtained by using the US neutral species imported government rice in 2011, powder casein (Fonterra corp., New zealand) and powder agar gum (Samchun pure chemical Co., Ltd., Korea) purchased on the market Was used.
실시예1Example 1 . 떡볶이 떡 제조(. Tteokbokki Rice Cake Making ( 대조구Control ))
쌀을 그의 2배수에 해당하는 물에 4시간 침지한 후 체에 걸러 물기를 제거하였다. 물기가 빠진 쌀을 롤밀(Stone roll mill, 혁신기계, Korea)로 분쇄하여 18메시(mesh)체를 통과시켜 쌀가루를 얻었다. 쌀가루와 소금을 하기 [표1]대조구에서 보인 바와 같은 비율로 배합하여 반죽기(N50,Hobart Co.,USA)로 30초간 교반(다이얼 2번)하고, 여기에 물을 넣고 30초간(반죽기 2번 다이얼) 다시 교반하여 반죽을 만들었다. 끓는 물의 찜기에서 상기에서 얻은 쌀가루를 30분간 충분히 증숙했다. 호화된 반죽을 플라스틱 압출 떡 제조기(MS2080, Osca electronic co.,ltd.,Korea)에 넣고 23mm 노즐을 통해 4회 밀어내어 치대는 효과를 얻도록 한 후 마지막에 11mm 노즐을 통해 떡을 냉수에 밀어내어 적절한 길이로 절단하였다. 스테인리스 체에서 1시간동안 상온에서 방냉한 후 떡볶이 떡을 제조하였다. The rice was immersed in water corresponding to twice its water for 4 hours, and then sieved to remove water. The wet rice was crushed with a roll roll mill (Innovation Machinery, Korea) and passed through an 18 mesh sieve to obtain rice flour. Mix rice flour and salt in the ratio as shown in the following [Table 1] and stir for 30 seconds with a kneader (N50, Hobart Co., USA) for 30 seconds (dial 2 times), and add water to it for 30 seconds (2 times of dough) Dial) to stir again. The rice flour obtained above was steamed sufficiently for 30 minutes in a steamer of boiling water. The luxurious dough is put into a plastic extruded rice cake maker (MS2080, Osca electronic co., Ltd., Korea) and pushed four times through a 23mm nozzle to get a striking effect. Finally, the rice cake is pushed into cold water through an 11mm nozzle. Cut out and cut to the appropriate length. After cooling at room temperature for 1 hour in a stainless steel sieve tteokbokki rice cake was prepared.
실시예Example 2. 단백질 강화 떡볶이 떡 제조 2. Protein-enriched Tteokbokki Rice Cake
본 발명의 다른 실시예로서 상기 실시예 1(대조구)과 동일한 방법으로 제조하되, 식용 카세인을 용해하여 상기 [표1]과 같은 비율로 배합하여 반죽을 제조하였다. 분말상태의 카세인은 단백질의 등전점인 pH 4.6부근에서 용해도가 가장 낮기 때문에 상기 카세인을 물에 현탁시켜 알칼리 용액으로 pH 6.6∼7로 산도를 조절하여 카세인을 완전히 용해시켰다. 산도조절용 알칼리용액은 중탄산나트륨(baking soda, NaHCO3 )용액이나 1N 가성소다(sodium hydroxide, NaOH) 용액을 제조하여 사용하였다. 본 발명에 따르면, 산성에서는 떡의 노화가 촉진되기 때문에 pH가 7보다 너무 내려가지 않도록 해야 하지만, 첨가한 알카리도 완전히 중화해야 떡의 색과 질감이 우수하기 때문에 카세인 용액의 pH를 6.9∼7이 되도록 정확히 맞추어 카세인 용액을 미리 제조해서 사용하였다. 쌀가루와 카세인 용액을 먼저 넣어 반죽기 다이얼 2번에서 30초간 혼합하고, 여기에 소금을 넣어 반죽기 2번에서 30초 간 반죽하였다. 상기와 같이 반죽을 완성한 후 실시예 1과 동일한 방법으로 본 발명 단백질 강화 떡볶이 떡을 제조하였다.
As another embodiment of the present invention was prepared in the same manner as in Example 1 (control), dissolving the edible casein was prepared by mixing in the ratio as shown in Table 1 to prepare a dough. Powdered casein had the lowest solubility near pH 4.6, which is the isoelectric point of the protein, so that casein was suspended in water to adjust acidity to pH 6.6-7 with alkaline solution to completely dissolve casein. The alkaline solution for acidity adjustment is sodium bicarbonate (baking soda, NaHCO 3 A solution or 1N sodium hydroxide (NaOH) solution was prepared and used. According to the present invention, the acidity promotes aging of the rice cake, so that the pH should not be lower than 7, but since the added alkali must be completely neutralized, the casein solution has a pH of 6.9 to 7 because the color and texture of the rice cake are excellent. The casein solution was prepared in advance and used correctly. Rice flour and casein solution were put first and mixed in the kneader dial 2 for 30 seconds, and then salt was kneaded in the kneader 2 for 30 seconds. After completing the dough as described above was prepared the protein-enriched tteokbokki rice cake of the present invention in the same manner as in Example 1.
실시예Example 3. 저 칼로리 떡 제조 3. Low Calorie Rice Cake Manufacturing
본 발명의 또 다른 실시예로서 상기 실시예 1과 동일한 방법으로 제조하되, 분말 아가검을 첨가하여 [표1]과 같은 비율로 배합하여 반죽을 제조하였다. 아가검은 수분 흡수력이 커서 아가에 직접 물을 넣으면 반죽이 불가능하다. 따라서 먼저 쌀가루, 소금, 아가검을 드라이 상태로 반죽기(N50,Hobart Co.,USA) 다이얼 2번에서 1분간 완전히 잘 섞은 후 체에 내려 다시 균일하게 잘 혼합하도록 하였다. 상기와 같이 반죽을 완성한 후 실시예 1에 기재한 방법과 동일하게 하여 본 발명 저칼로리 떡볶이 떡을 제조하였다.
As another embodiment of the present invention it was prepared in the same manner as in Example 1, but powdered aga gum was added in the ratio as shown in Table 1 to prepare a dough. Agar gum has high water absorption, so it is impossible to knead water directly into the agar. Therefore, rice flour, salt, and agum were mixed thoroughly well for 1 minute in the dial 2 (N50, Hobart Co., USA) dial 2 in a dry state, and then lowered in a sieve so as to mix well again. After the completion of the dough as described above in the same manner as described in Example 1 to prepare a low-calorie tteokbokki rice cake of the present invention.
실시예4Example 4 . 단백질이 강화된 저칼로리 떡볶이 떡 제조. Manufacture low-calorie rice cakes fortified with protein
상기 실시예 1의 [표1]과 같은 배합비로 제조하되, 먼저 카세인 용액과 아가검을 반죽기보다 더욱 강력한 분쇄력을 갖는 푸드 믹서기(JWM-2003,리빙하이테크, Korea)에 넣고 5분간 완전히 혼합 및 분쇄되도록 교반하였다. 아가검에 의하여 떡에서 미세한 이물감이 느껴질 수 있기 때문에 아가를 넣고 강력한 분쇄 교반을 하는 것이 중요하다. 잘 섞인 상기 아가검과 카세인 혼합물에 쌀가루와 소금을 넣고 반죽기(N50,Hobart Co.,USA)에서 혼합하고 반죽한 다음 증숙기에서 증숙하여 상기 실시예 1과 동일한 방법으로 본 발명 단백질이 강화된 저칼로리 떡볶이 떡을 제조하였다.Prepared in the compounding ratio as shown in Table 1 of Example 1, but first put the casein solution and agar gum into a food mixer (JWM-2003, Living Hi-Tech, Korea) having a more powerful grinding power than the kneader, mixing and grinding completely for 5 minutes Stir as much as possible. It is important to add agar and perform strong grinding agitation because a fine foreign material may be felt in rice cake by agar gum. Rice flour and salt were mixed in the well-mixed agar gum and casein mixture, mixed in a kneader (N50, Hobart Co., USA), kneaded and steamed in a steamer to reduce the calorie protein of the present invention in the same manner as in Example 1 Tteokbokki rice cake was prepared.
제조가 완성된 상기 실시예1 내지 4에 기재된 4종류의 떡을 각각 길이 5cm 길이로 절단하여 비닐 팩에 밀폐한 후 냉동 보관하고 본 발명의 평가분석에 사용하였다.
The four kinds of rice cakes described in Examples 1 to 4, each of which was manufactured, were cut into 5 cm lengths, sealed in a plastic pack, and then frozen and stored for use in the evaluation analysis of the present invention.
이하, 본 발명의 실시예에 따라 제조된 상기 떡볶이 떡의 조리 특성, 조직감등의 실험을 수행하였다.Hereinafter, experiments of cooking characteristics, texture, and the like of the tteokbokki rice cake prepared according to the embodiment of the present invention were performed.
실험예1Experimental Example 1 . 떡볶이 떡의 조리 특성. Cooking Characteristics of Tteokbokki Rice Cake
상기 실시예1 내지 실시예4에 따라 제조되어 냉동 보관된 떡을 상온에서 1시간 해동시킨 후 10mm 길이로 2조각씩 잘라 100mL의 끓는 물에 넣고 1분간 가열하여 호화된 떡을 체로 건져내어 30분간 상온에서 방냉한 후 떡의 무게를 측정하였다. 조리 후의 무게에서 조리 전의 무게를 뺀 무게를 조리 전 무게로 나누어 그 비율을 떡의 수분흡수율로 하였다. 이 때 끓인 물을 105℃에서 24시간 건조시킨 후 남아있는 건조물의 무게를 조리에 의한 고형물의 용출량으로 구하였다.After thawing the rice cakes prepared according to Examples 1 to 4 and frozen at room temperature for 1 hour, cut into pieces of 10 mm in length and put them in 100 mL of boiling water and heat them for 1 minute. After cooling to room temperature, the weight of the rice cake was measured. The weight after cooking minus the weight before cooking was divided by the weight before cooking to make the ratio the water absorption of the rice cake. At this time, the boiled water was dried at 105 ° C. for 24 hours, and the weight of the remaining dried product was determined as the amount of solids dissolved by cooking.
떡볶이 떡을 물에 넣고 삶았을 때의 조리 손실률은 상기 [표2]과 같이 카세인을 첨가한 것과 대조구와 유의적인 차이가 없으나, 아가를 넣은 것은 조리 손실률이 증가하기 때문에 아가를 첨가한 떡은 물에 넣고 장시간 삶으면 국물의 탁도가 증가하여 떡볶이를 하였을 때 소오스의 점도가 증가한다.
The cooking loss rate when boiled Tteokbokki rice cake in water was not significantly different from that of the control with the addition of casein as shown in [Table 2], but the addition of agar increases the cooking loss rate. After boiling for a long time, the turbidity of the soup increases, and the viscosity of the source increases when tteokbokki is made.
실험예2Experimental Example 2 . 조리 떡의 조직감. Texture of cooked rice cake
조리된 떡의 조직감은 Texture analyzer(TA express, Texture Technologies Corp.,UK)를 이용하여 TPA(Texture profile analysis)로 분석하였다. 조직감을 측정하기 위한 떡의 크기는 일정하게 잘라(10mm) 사용하였고, 조리손실률을 측정하는 것과 동일하게 시료를 조리한 후 떡의 경도(hardness), 부착성(adhesiveness), 응집성(cohesiveness), 탄력성(springiness)을 측정하고 씹힙성(chewiness)은 상기 4가지 물리적 특성 값으로부터 계산하였다. 각각 3회 반복 측정하여 결과를 통계처리하였다.The texture of cooked rice cake was analyzed by Texture profile analysis (TPA) using a texture analyzer (TA express, Texture Technologies Corp., UK). The size of the rice cake to measure the texture was cut regularly (10mm), and the samples were cooked in the same way as the cooking loss rate, and then the hardness, adhesiveness, cohesiveness and elasticity of the rice cake were prepared. The springiness was measured and the chewiness was calculated from these four physical property values. The results were statistically analyzed by three repeated measurements each.
삶은 떡볶이 떡을 TPA로 물성을 분석한 결과 상기 [표3]와 같이 떡의 단단한 정도는 대조구가 가장 높지만 대조구와 비교하여 이러한 차이의 통계적 유의성이 없고(단백질강화/저칼로리 떡만 유의적 차이있음), 부착성과 탄성은 아가를 넣은 것이 가장 높고, 응집성은 카세인 첨가 군이 높지만 통계적으로 시료 간에 유의한 차이는 없다. 즉 카세인첨가와 아가첨가에 따라 단단한 정도를 제외하고 떡의 기계적 물성에는 유의적 차이가 없었다.
As a result of analyzing the properties of boiled Tteokbokki rice cake with TPA, the hardness of the rice cake was the highest in the control as shown in [Table 3], but there was no statistical significance of this difference compared to the control (only the protein-enhanced / low calorie rice cake was significant). Adhesion and elasticity were highest in agar, and cohesiveness was higher in the casein-added group, but there was no statistically significant difference between samples. In other words, there were no significant differences in the mechanical properties of rice cakes except for the degree of hardness according to casein and agar.
실험예3Experimental Example 3 . 떡볶이 떡의 영양성분 및 칼로리. Nutrition Facts and Calories in Tteokbokki Tteok
본 발명 상기 실시예1 내지 4에 따라 제조한 떡볶이 떡의 영양성분 및 칼로리를 측정하였다.The nutritional components and calories of Tteokbokki mochi prepared according to Examples 1 to 4 were measured.
아가검 뿐 아니라 구아, 캐라기난, 쟌탄검 등을 첨가하였으나 식감이나 이취 등이 강하여 첨가물로 적합하지 않았다. 아가검이 가장 이물감이 적고 식감이 일반떡볶이 떡과 유사하므로 가장 적합한 검으로 판단되었다. 아가와 카세인을 첨가한 떡볶이의 영양성분은 앞의 [표1]과 같은 배합비로 떡을 만들었을 때 떡볶이가 함유하고 있는 성분비율을 농촌진흥청에서 발간된 식품성분표(2011년, 제8개정판)을 근거하여 일반 쌀 백미(멥쌀, 백미, 새추청벼, 생것, 식품 code A00900200b)의 성분을 대조구 떡의 성분으로 하고, 여기에 첨가한 카세인의 양을 단백질 함량에 더하였으며 아가검은 비소화성 탄수화물이므로 식이섬유소 함량으로 하였다.
Guar, carrageenan, and charcoal gum were added as well as agar gum, but it was not suitable as an additive due to strong texture and off-flavor. Aga gum has the least amount of foreign body texture and texture is similar to that of general Tteokbokki. The nutritional component of Tteokbokki added with agar and casein is the food ingredient table published by the Rural Development Administration (2011, 8th edition). On the basis of this, the ingredients of normal rice white rice (non-glutinous rice, white rice, saechu blue rice, raw fish, food code A00900200b) were added to the control rice cake, and the amount of casein added to it was added to the protein content. It was made into the fiber content.
열량은 단백질(4kcal), 지방(9kcal) 소화성 탄수화물(4kcal)로 계산하여 상기 [표4]와 같이 구하였다. 일반 떡볶이의 총 열량은 건조무게 100g당 349kcal이지만 아가검을 첨가한 떡은 279kcal로 약 20%가량의 열량이 감소되었다. 카세인이 첨가된 떡의 열량은 대조구와 비슷하게 351kcal이지만 단백질이 전체성분 중에서 6%에서 10%로 증가하고 더불어 우유 카세인이 첨가되었으므로 동물성 단백질이 강화되어 식품의 단백질 질이 좋아졌다. 저칼로리/단백질 강화 떡볶이 떡은 287kcal로 단백질 성분이 증가되고 더불어 열량도 감소되었다.
Calories were calculated as protein (4kcal), fat (9kcal) digestible carbohydrate (4kcal) and obtained as shown in Table 4 above. The total calories of Tteokbokki was 349kcal per 100g of dry weight, but the agar gum added rice cake was 279kcal, which reduced about 20% of calories. The calories of casein-added rice cakes were 351kcal, similar to the control, but the protein was increased from 6% to 10% of the whole ingredient and milk casein was added, so the protein quality of the food was enhanced by enhancing the animal protein. Low-calorie / protein-enriched Tteokbokki Rice Cake was 287 kcal with increased protein content and reduced calories.
통계분석Statistical analysis
실험결과는 SPSS 통계프로그램(Version 20.0)을 이용하여 일원배치분산분석 (ANOVA)을 한 후 사후검정으로 Duncan's multiple range test를 하였다.The experimental results were analyzed by ANOVA using SPSS statistical program (Version 20.0) and Duncan's multiple range test by post test.
Claims (4)
상기 반죽에 아가검을 첨가하여 칼로리를 저감시키고 전분의 노화억제를 특징으로 하는 저칼로리 떡볶이 떡의 제조방법. The method of claim 1,
The method of producing a low-calorie rice cake rice cake characterized by reducing the calories by adding aga gum to the dough and inhibiting the aging of starch.
상기 반죽에 카세인과 아가검 혼합물이 첨가되어 단백질이 강화되고 칼로리를 저감시킨 것을 특징으로 하는 단백질이 강화된 저칼로리 떡볶이 떡의 제조방법.The method of claim 1,
A method of producing a protein-enriched low-calorie rice cake cake, characterized in that the protein is enhanced by adding a casein and agagum mixture to the dough to reduce calories.
Tteokbokki rice cake characterized in that it was prepared by the method of claim 1 to claim 3.
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