KR20150059479A - Enhancing method texture properties and shelf life of glutinous rice cake by high hydrostatic pressure treatment of gelatinized glutinous rice dough - Google Patents

Abstract

The present invention relates to a manufacturing method of glutinous rice cake and, more specifically, a manufacturing method of glutinous rice cake with improved physical properties and shelf life by treating gelatinized dough of glutinous rice cake with super high pressure and a manufactured glutinous rice cake by the method wherein the manufacturing method uses super high pressure to treat gelatinized dough of glutinous rice cake and accordingly efficiently removes microorganisms like aerobic bacteria, yeast and mold, thereby increasing shelf life of glutinous rice cake, compared with that of glutinous rice cake manufactured by using an existing method, while having lower level of retrogradation and hardness, leading to inhibition of retrogradation and hardness of glutinous rice cake without adding other chemical substances. Therefore, the glutinous rice cake of the present invention can have its moisture and flexible texture for a long time compared with the glutinous rice cake manufactured by the existing method.

Description

[TECHNICAL FIELD] The present invention relates to a glutinous rice cake, a glutinous rice cake, a glutinous rice cake, a glutinous rice cake,

More particularly, the present invention relates to a method for manufacturing a glutinous rice cake with improved physical properties and a storage period by treating the glutinous rice cake with a high-pressure treatment, and a glutinous rice cake produced by the method.

Generally, rice cake is a general term of food which is made by grinding grain powder, boiling or boiling or kneading as it is, and it is a food which is mixed with main ingredient rice or glutinous rice powder. , Dumplings, and red bean paste containing various kinds of names and shapes in Korea is a traditional food that can not be missed in congratulations and various events. However, as the industrialization rapidly progresses and the lifestyle and eating habits are westernized, the consumption of rice cake is decreasing as the number of eating out and snacking street becomes diverse.

Recently, a well-being culture that is a life style and a culture code that pursues a healthy physical and spiritual life away from busy daily life and instant food is a social reality.

Recently, rice cake is known as a food with high calorie content even though it is small in volume, and it is a tendency to be widely used as a healthy food or diet food as a substitute for meals and snacks at home or outside. In line with these developments, products with excellent taste and flavor have been developed, making it an important food for both the elderly and the elderly.

On the other hand, in general, glutinous rice cake is soaked in water, soaked in water for a certain period of time, then ground, and then cooked. Then, while making a predetermined shape, put a bean jam into the inside of the bean jam and add dumplings such as sorghum, sesame, to provide.

However, when rice cakes are left in air for a long period of time, these rice cakes have problems of retrogradation due to hydrogen bonding at room temperature as well as curing due to denaturation and moisture evaporation due to the growth of microorganisms.

Actually, the most popular rice cakes, which are the most popular rice cakes, begin to harden after 5 hours of production, and become hard enough to be consumed after a day. Dae Jae rice cake has a slower aging rate of starch than rice cake, but after 1 or 2 days of processing, the degree of gelatinization decreases drastically and the hardness of rice cake increases and becomes hard. From this viewpoint, in order to delay the hardening of rice cakes, much research has been conducted on inhibition of aging of starch, which is a main ingredient.

For example, many studies have been reported on the inhibition of starch senescence according to the type of starch, the ratio or structure of amylose and amylopectin constituting starch particles, the concentration and moisture content of starch hydrolyzate, and the storage temperature (Krog N J Sci Food Agric, 80, 2149 (2000) Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems, J. Ferroferro C, Zaritzky NE (2000) Amylose complexing effect of food grade emulsifier. (I'Anson KJ, Miles MJ, Morris VJ, Besford LS, Jarvis DA, Marsh RA (1990) The effects of starches Cereal Chem, 11, 243-248], [Baker LA, Rayas-Duarte P (1998) Retrogradation of amaranth starch at different storage temperatures and the effect of salt and sugars. , 75, 308-314.], [Katsuta K, Nishimuraya, Miura M (1992) Effects of sacch Bacillus polymyxa No 26 (2002) Effect of retrograde restraint of rice cake using raw starch saccharifying β-amylase from Bacillus polymyxa No 26 Korean J Food Sci Technol, 26, 459-463).

A study on the technology of inhibiting aging of rice cake through physical shock confirmed that the curing rate was delayed by room temperature and refrigeration / freezing storage conditions only for rice cakes including Han (2011) and others (Han GJ, Park HY, Food Research International, 18, 371-374), the time and temperature of the beating process (below 65 ℃) are important. And it became an indicator. However, in the conventional rice crockery machine, frictional heat is generated due to the contact between the rice dough and the wall due to the rotation of the lower plate. Therefore, the internal temperature of the dough has increased and it has been difficult to suppress the hardness of the rice cake.

Accordingly, the present inventors have searched for solutions to the problems of deterioration and hardening of hard-waxy rice cakes due to long-term storage, and as a result, in producing glutinous rice cakes, high- In addition to effectively removing microorganisms such as aerobic bacteria, yeast and fungi in the case of roasted rice cake, the roasted rice cake produced by this method inhibits retrogradation and the hardness (hardness) Thereby confirming the completion of the present invention.

Korean Patent Publication No. 10-2006-0016480 Korean Patent Laid-Open No. 10-2012-0101924

Accordingly, an object of the present invention is to provide a method of manufacturing a waxy rice cake which not only prolongs a storage period effectively but also improves physical properties to suppress aging and hardening.

Another object of the present invention is to provide a rice cakes improved in storage period and improved in physical properties manufactured by the above method.

(A) washing the glutinous rice with water and dipping it in water; (b) removing the water-soaked glutinous rice and pulverizing it; (c) adding water and salt to the pulverized glutinous rice powder and kneading the mixture first; (d) adding wheat flour, sugar, waxy corn starch and purified water to the primary batter to prepare a steamed steamed rice cake dough after mixing; And (e) treating the glutinous rice cake with ultrahigh pressure, wherein the glutinous rice cake is improved in storage period and improved in physical properties.

In one embodiment of the present invention, the amount of water and salt added to the glutinous rice flour in step (c) may be 8 to 12 parts by weight of water and 0.75 to 1.5 parts by weight of salt relative to 100 parts by weight of glutinous rice flour.

In one embodiment of the present invention, the mixing ratio of flour, sugar, waxy corn starch and purified water to be added to the primary batter in the step (d) is 0.5 to 0.6 parts by weight of wheat flour based on 100 parts by weight of the primary batter, 4 to 5 parts by weight, 15 to 20 parts by weight of corn starch and 8 to 15 parts by weight of purified water.

In one embodiment of the present invention, the ultra-high pressure treatment condition of the step (e) may be a treatment for 10 to 20 minutes under a pressure of 100 to 200 MPa.

Also, the present invention provides a modified rice cake improved in storage period and improved in physical properties manufactured by the above method.

The production method of the present invention effectively removes microorganisms such as aerobic bacteria, yeast and fungi through a super high pressure treatment process on the glutinous rice cakes dough, so that the shelf life can be remarkably prolonged as compared with the conventional glutinous rice cakes produced by the conventional process, Since the glutinous rice cake produced by the production method of the present invention shows remarkably low retrogradation and hardness values, it suppresses the aging and hardening of the rice cake without adding other chemical additives, thereby moisturizing it for a long time And has an advantage that the texture can be kept excellent for a long period of time with a soft texture.

The present invention is characterized by a method for manufacturing a glutinous rice cake which can improve the physical properties of the glutinous rice cake as well as the storage period through an ultra-high pressure treatment process.

The method of the present invention comprises the steps of (a) washing glutinous rice with water and immersing it in water; (b) removing the water-soaked glutinous rice and pulverizing it; (c) adding water and salt to the pulverized glutinous rice powder and kneading the mixture first; (d) adding wheat flour, sugar, waxy corn starch and purified water to the primary batter to prepare a steamed steamed rice cake dough after mixing; And (e) treating the glutinous rice cake with ultrahigh pressure to prepare a modified glutinous rice cake improved in storage period and improved in physical properties.

In the production method of the present invention, step (a) is a step of soaking glutinous rice and then immersing it in water. That is, as a step of soaking glutinous rice, the soaking process is a process necessary for the glutinous rice to sufficiently absorb water.

In step (a) of the present invention, the glutinous rice may be soaked in water at a room temperature of 20 to 25 for 5 to 10 hours after washing lightly two to five times with water, And can be appropriately performed according to the condition and amount of glutinous rice.

In the manufacturing method of the present invention, step (b) is a step of removing water from the water-soaked glutinous rice and pulverizing it. That is, the step of pulverizing glutinous rice to produce glutinous rice flour.

In step (b), the water-soaked glutinous rice is sieved for 1 hour to 2 hours, pulverized using a roller mill, and dropped on a mesh of 18 mesh standard. Glutinous rice flour.

In step (c) of the production method of the present invention, water and salt are added to powdered glutinous rice flour to perform primary kneading.

In one embodiment of the present invention, the amount of water and salt added to the glutinous rice flour in the step (c) may be 8 to 12 parts by weight of water and 0.75 to 1.5 parts by weight of salt based on 100 parts by weight of the glutinous rice flour, 10 parts of water and 1 part of salt are added based on 100 parts by weight of glutinous rice flour and kneaded. Salt is a substance added to clarify the color of the produced rice cakes, to enhance flavor, and to prevent the propagation and decay of microorganisms. The type of salt is not limited.

In step (d) of the manufacturing method of the present invention, flour, sugar, waxy corn starch, and purified water are added to the first batter, mixed and steamed to produce a batter cake.

In one embodiment of the present invention, the mixing ratio of flour, sugar, waxy corn starch and purified water added to the primary batter in the step (d) is 0.5 to 0.6 parts by weight of wheat flour based on 100 parts by weight of the primary batter, ~ 5 parts by weight, waxy corn starch 15 ~ 20 parts by weight, and purified water 8 ~ 15 parts by weight.

In the manufacturing method of the present invention, step (e) is a step of treating ultramatic pressure on the dough of glutinous rice cake.

In one embodiment of the present invention, the ultrahigh pressure treatment condition in the step (e) may be 10 to 20 minutes under a pressure of 100 to 200 MPa, preferably, a pretreatment for 20 minutes under a pressure of 200 MPa.

The manufacturing method of the present invention may further include steps (f) and (g) in addition to the steps (a) to (e).

The step (f) is a step of manufacturing the beads.

In one embodiment of the present invention, the step (f) comprises washing the red beans, immersing the beans at room temperature for a certain period of time, and then steaming the beans in a steamer. Then, the cooked beans are pulverized in a roll mill, , Refined salt, and white sugar, and sterilized at a temperature of 90 - 97 ° C for 60 - 90 minutes.

In the manufacturing method of the present invention, step (g) is a step of putting the glutinous rice cake produced through the step (e) and the syringe made of the step (f) into a molding machine.

The present invention also provides a rice cake improved in storage period and improved in physical properties manufactured by the above method.

The present invention provides a method for producing a waxy rice cake, which comprises the steps of: (a) preparing a waxy rice cake by using the method according to the present invention, .

In Experimental Example 1 of the present invention, the total number of aerobic bacteria was found to be 9.1 × 10 ¹ when the glutinous rice cake was processed for 20 minutes under the pressure of 200 MPa as an ultra-high pressure treatment on the glutinous rice cake dough of the present invention, No fungus was detected (see Table 1).

In addition, the waxy rice cake prepared by the above method of the present invention improves the physical properties along with the inhibition of the aging of the waxy rice cake as the ultra-high pressure treatment is applied to the glutinous rice cake dough subjected to a luxurious process, so that the hardness is lower than that of the conventional waxy rice cake, The texture can be kept excellent for a long period of time.

In the following Experimental Examples 2 and 3 of the present invention, it was confirmed that when the glutinous rice cakes are processed for 20 minutes at a pressure of 200 MPa as an ultra-high pressure treatment on the glutinous rice cake dough, the degree of aging is suppressed and the hardness is markedly lowered (See Tables 2 and 3).

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.

< Example  1>

Luxurious  Manufacture of Dae-Rye Rice Cake with Ultra-high Pressure Treatment

<1-1> Preparation of dough

The glutinous rice was soaked in tap water for 4 - 6 hours, sowed on the sieve, drained for 30 - 1 hour, pulverized using roller mill, and used as glutinous rice powder in 18 mesh standard net. The glutinous rice flour was used as a base material for the preparation of glutinous rice cakes by adding 10% of water and 1% of salt without adding sugar. (0.55%, w / w), sugar (4.21%, w / w), waxy corn starch (18.51%, w / w) and purified water (10.0% w / w) , Steam was added to the steamer, and steam (102 - 103 ° C) was added and kneaded while being cooked. The dough of glutinous rice cake was prepared through the above process.

<1-2> Ultra-high pressure treatment of dough

The glutinous rice cake prepared by the method of <1-1> above was processed at a pressure of 100 MPa and a pressure of 200 MPa for 10, 20 minutes using an ultra-high pressure apparatus (Ilshin Autoclave Co, Deajeon, Korea) (In the specification of the present invention, the dough with ultrahigh pressure treated ultrapremately as described above is briefly referred to as 'Dae Jae Rice Cake'). The chamber capacity of the ultra-high voltage equipment used is 2-L.

< Experimental Example  1>

Microbial count

The change in the number of microorganisms was measured according to the ultrahigh pressure treatment conditions (treatment pressure, treatment time) in the case of the glutinous rice cake of the present invention prepared in Example 1 above. The control (control) means the group that all other conditions are the same and there is no ultrahigh pressure treatment.

For the measurement of the number of microorganisms, the ratio of each sample re-sampled to sterilized distilled water was 1:10 (w / v), and the mixture was blended and homogenized. 1 ml of this solution was diluted stepwise with sterilized distilled water, and 1 ml of each dilution was dispensed into the medium. Normal bacteria were counted in red coloring colonies after culturing at 32 ℃ for 48 hours. Yeast cells were cultivated at 24 ℃ for 4 days to count the colonies changed to blue. Fungus was opaque with outcrops and fungi with central characteristic fungus Respectively.

As a result, as shown in Table 1, it was confirmed that the total number of aerobic bacteria and yeast fungus microorganisms was significantly reduced in the case of DaeHoP treated dough of Daejak Rice Cake compared to the control without the high pressure treatment. Especially, the total number of aerobic bacteria was 9.1 × 10 ¹ when treated at 200 MPa pressure for 20 minutes under ultra - high pressure pretreatment. No homocystic fungi were detected.

Number of microorganisms of Dae-ryeok prepared by ultra-high pressure treatment on glutinous rice dough Control group 100 MPa 200 MPa 10 minutes 20 minutes 10 minutes 20 minutes Total aerobic bacteria
(CFU / g) 3.5 × 10 ³ 8.6 × 10 ² 4.3 × 10 ² 3.9 × 10 ² 9.1 × 10 ¹ Yeast mold
(CFU / g) 5.8 × 10 ¹ 3.8 × 10 ¹ 2.1 × 10 ¹ 1.8 × 10 ¹ ND

* ND: No detected

< Experimental Example  2>

Luxurious  Measurement of Degree of Degradation of Daegeum Rice Cake

Starch retrogradation is a phenomenon in which starch molecules bind to each other through hydrogen bonding and partially form a crystalline structure when gelatinized starches are left at room temperature for a long period of time. Therefore, due to the hydrogen bond formation of the starch, the water present in the starch escapes to the outside and the product hardens. Several factors affecting the aging of starch affect not only the kind of starch, the composition of amylose and amylopectin in starch, the storage temperature, pH, physical and chemical conditions such as moisture content, but also various additives.

In this experiment, the degree of aging of the glutinous rice cake prepared through the above Example 1 was measured by enzyme digestion method in order to examine how the glutinous rice cake was adulterated when the ultra-high pressure treatment was applied to the glutinous rice cake. The degree of senescence was measured by modifying the α-Amylase-iodine method.

Specifically, 250 mg of a sample was added to a distillation shoe (50 mL) and homogenized for 3 minutes using a homogenizer (Homogenizer AM-7, NIHONSEIKI KAISHA, Japan). To 5 mL of the homogenized sample solution was added 3 mL of distilled water, (7 units) of α-Amylase (EC 3.2.1.1, type Ⅱ-A, Bacillus sp., 1,400 units / ㎎ solid, Sigma Co., USA) And then reacted at 37 ° C in a shaking water bath (TS-Taesung Scientific Co., Korea). The enzyme reaction was stopped by adding 5 ml of 4N NaOH, and 4N HCl was added to neutralize the solution to make 100 ml. 5 ml of iodine solution (0.2% I ₂ -2% KI, w / w) was added to 10 ml of the solution, allowed to react at room temperature for 20 minutes, absorbance was measured at 625 nm, Respectively. a, b, and c respectively indicate the fraction absorbance of the whole rice, the fraction absorbance of the rice reacted with the enzyme, and the fraction absorbance of the rice completely decomposed by the enzyme.

[Equation 1]

Aging degree (%) = 100 - {(ab) / (ac) x 100}

Degree of aging of Dae-rae rice cake prepared by applying ultra-high pressure treatment to glutinous rice dough Control group 100 MPa 200 MPa 10 minutes 20 minutes 10 minutes 20 minutes 21.3 ± 6.5 16.5 ± 3.5 13.6 ± 5.8 11.5 ± 3.9 6.5 ± 4.9

As a result, as shown in Table 2, it was confirmed that the degree of aging of the glutinous rice cake prepared by ultra-high pressure treatment on the glutinous rice cakes was higher than that of the control without glutinous rice. Especially, the degree of aging of the glutinous rice cakes was 20 ~ 20min under the pressure of 200MPa.

< Experimental Example  3>

Luxurious  Measurement of the physical properties of the glutinous rice cake prepared by ultra high pressure treatment on the glutinous rice cake

The hardness, tenacity and elasticity of the waxy rice cake were measured to examine the physical properties (texture) of the waxy rice cake produced through Example 1 above. The hardness, tenacity and elasticity of the glutinous rice cake were measured with a Rheometer (RT2010 D? M Fudoh Kogyo, Japan), with a diameter of 10 mm and a test speed of 6 cm / min. The measurement was automatically performed with a Rheo-Plotter (model 801-A).

Changes in the physical properties (texture) of glutinous rice cake prepared by ultra high pressure treatment on glutinous rice cake dough Property (g _f ) Control group 100 MPa 200 MPa 10 minutes 20 minutes 10 minutes 20 minutes Hardness 751.4 + - 101.2 650.4 ± 121.2 601.0 + - 94.8 595.4 ± 111.5 554.1 ± 99.8 Tenacity 135.9 ± 18.8 168.5 ± 20.4 166.9 ± 25.9 171.5 ± 32.1 188.1 ± 15.2 Resilience 0.89 ± 0.19 1.22 ± 0.22 1.45 ± 0.18 1.49 + - 0.38 1.68 ± 0.15

As a result, as shown in Table 3, it was confirmed that the glutinous rice cake prepared by the ultra-high pressure treatment on the glutinous rice cakes obtained by the present invention is excellent in hardness, chewiness and springiness. Especially, in the case of Dae - ji, which was treated with high pressure treatment at 200 MPa pressure for 20 minutes, the hardness of Dae - cak was significantly lower than that of the control group. .

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (5)

(a) washing the glutinous rice and immersing it in water;
(b) removing the water-soaked glutinous rice and pulverizing it;
(c) adding water and salt to the pulverized glutinous rice powder and kneading the mixture first;
(d) adding wheat flour, sugar, waxy corn starch and purified water to the primary batter to prepare a steamed steamed rice cake dough after mixing; And
(e) treating the dough with glutinous rice cake at an ultra-high pressure, and improving the storage period and physical properties. The method according to claim 1,
Wherein the amount of water and salt added to the glutinous rice flour in step (c) is 8-12 parts by weight of water and 0.75-1.5 parts by weight of salt relative to 100 parts by weight of the glutinous rice flour. . The method according to claim 1,
In the step (d), the mixing ratio of flour, sugar, waxy corn starch and purified water added to the primary batter is 0.5 to 0.6 parts by weight of wheat flour, 4 to 5 parts by weight of sugar, 100 parts by weight of corn starch 15 to 20 parts by weight of water, and 8 to 15 parts by weight of purified water. The method according to claim 1,
Wherein the preprocessing condition of the step (e) is performed under a pressure of 100 to 200 MPa for 10 to 20 minutes. 4. A process for improving the storage period and improving the physical properties of a dough made by the method of any one of claims 1 to 4.