KR20160059146A - A rice cake for stir-fried rice cake and a manufacturing method the same - Google Patents
A rice cake for stir-fried rice cake and a manufacturing method the same Download PDFInfo
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- KR20160059146A KR20160059146A KR1020140160631A KR20140160631A KR20160059146A KR 20160059146 A KR20160059146 A KR 20160059146A KR 1020140160631 A KR1020140160631 A KR 1020140160631A KR 20140160631 A KR20140160631 A KR 20140160631A KR 20160059146 A KR20160059146 A KR 20160059146A
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Cereal-Derived Products (AREA)
Abstract
More particularly, the present invention relates to a rice cake cake composition containing tapioca starch, salt and purified water, a rice cake cake made from the composition, and a process for producing rice cakes for rice cake cake .
The tteokbokki rice cake of the present invention is not easily aged during storage and can be stored for a long period of time. Moreover, even if it is used after being stored for a long period of time, the taste, flavor and texture of the tteokbokki can not be changed very much. Can be used in various products.
Description
More particularly, the present invention relates to a rice cake cake composition containing tapioca starch, salt and purified water, a rice cake cake made from the composition, and a process for producing rice cakes for rice cake cake .
Tteokbokki is a stir-fried dish made with various ingredients such as red pepper paste, onion, carrot, and fish cake cut into a proper length and is rich in spicy and sweet flavor and rich in various ingredients. It is a popular dish that is enjoyed and is a representative dish of our country.
However, since traditional tteokbokki spices the flavor and aroma of tteokbokki with hot pepper paste, the overall taste of tteokbokki depends on the taste of kochujang sauce. When too much pepper paste is added to tteokbokki mixed with various vegetables, more water should be poured There were various uncomfortable problems such as.
On the other hand, rice cake is made by mixing a certain amount of wheat flour with rice flour, wheat flour or rice flour. Therefore, it can not provide nutritional value and it does not help growth and development of children and adolescents who eat it frequently. In fact.
In order to solve these problems, a lot of studies are being conducted on the rice cake cake which can impart various flavors and aromas on its own, as well as a study on the kochujang sauce which influences the flavor of the rice cake.
Korean Patent Laid-Open Publication No. 10-2013-0094452 discloses a method for producing rice cakes for rice cakes, which comprises the steps of: (1) cutting 2 to 3 mm of red pepper and drying at 60 ° C in a hot air dryer; (2) the step (20) of obtaining a fine blue pepper powder by using a crusher for cutting and drying dried blue pepper; 10 kg of the rice flour was added with hot air-dried blue pepper powder in an amount of 1 to 10% by weight, kneaded, and then poured in three steps (30); And a fourth step (40) of making the steamed rice cake as a rice cake cake after kneading the rice cake.
Korean Patent No. 10-0927834 discloses a method of preparing rice with brown rice or white rice and preparing a powder or a pulverized liquid of any one of broccoli, squash, purple sweet potato, beet, red pepper and mugwort; A step of washing the rice after 20 to 24 hours for brown rice and 6 to 8 hours for rice; Adding the roasted salt to the so-called rice and firstly pulverizing it; Adding 1 to 1.2 L of water to the pulverized rice flour, followed by secondary pulverization; Adding the rice flour into a syrup and then adding the powder or pulverizing liquid of any one of broccoli, pumpkin, purple sweet potato, beet, red pepper and mugwort after steam for 30 to 40 minutes; And feeding the rice flour added with the powder into an extruder and passing the rice flour 2 to 4 times through a mold to form a rice cake.
Korean Patent No. 10-1221326 discloses a process for producing rice flour by a process comprising the steps of: (1) a first step of pulverizing the so-called rice into a rice flour; (2) adding 100 parts by weight of the rice flour to 150 parts by weight of water at 40 to 65 ° C, amylase is added and the mixture is agitated for 10 minutes to make the rice flour liquid gorgeous. (3) The grated rice flour is roasted in a hot plate at 220-280 ° C for 120-150 minutes to prepare rice gruel powder (4) a fourth step in which 25 to 30 parts by weight of purified water and 0.8 part by weight of salt are added to 100 parts by weight of the rice cake, followed by kneading in a kneader for 25 to 30 minutes while stirring, (5) A mixture of chopped kimchi, chopped pineapple, chopped onion, starch, anchovy powder, chopped garlic, sesame oil, salt, seeds and soy sauce is roasted on a hot plate with oil for 15 ~ 5 process and (6) molding of rice cakes In the device, the rice cake extruding part is provided with the scorched rice paste crushed in the fourth step, and the hollow part insert part is formed with the inner material manufactured by the above-mentioned step 5, and formed into a pseudo-topped rice cake cake and sealed at both ends, And a sixth step of preparing the rice cake cake.
However, the technology disclosed in the above document is using rice, brown rice, and rice cake as a material of rice cakes for rice cakes, and it is insufficient to meet the needs of customers who demand elasticity, softness, high-quality and chewy texture.
On the other hand, glutinous rice can be used as a material of tteokbokki rice cake to express ginseng and chewy texture. However, glutinous rice is difficult to cultivate, it is very expensive due to low supply, it is easily aged during storage, There is a drawback that the deadline is short. Even when stored frozen, the surface of the rice cake may be cracked or the texture may be deteriorated during thawing.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to provide a rice cakes for rice cakes which exhibit elasticity, softness and good and chewy texture by using a rice cakes composition containing tapioca starch, .
It is another object of the present invention to provide a rice cake for rice cakes which is not aged easily during storage and can be stored for a long period of time and which has little change in taste, flavor, texture and the like even after use for a long period of time.
In order to achieve the above object, the present invention provides a rice cake composition for tteokbokki including tapioca starch, salt and purified water.
In one embodiment of the present invention, the composition is characterized in that it further comprises modified tapioca starch.
In one embodiment of the present invention, the modified tapioca starch is characterized in that the tapioca starch is modified by oxidation, acid treatment, dextrinization, acetic acid treatment, crosslinking, esterification or etherification.
In one embodiment of the present invention, the total content of the tapioca starch and the modified tapioca starch is 15 to 80% by weight.
In one embodiment of the present invention, the composition further comprises caramel.
The present invention also relates to a method for preparing a rice cake cake, comprising the steps of: mixing and kneading a mixture comprising tapioca starch, modified tapioca starch, salt and purified water; Boiling the composition; Molding the cooked composition to prepare rice cake cake; And rapidly cooling and packing the prepared rice cakes, followed by cryopreservation. The total content of the tapioca starch and the modified tapioca starch is 15 to 80% by weight.
In addition, the present invention provides a rice cake for rice cakes made from the rice cakes composition.
The tteokbokki rice cake according to the present invention has an advantage that it can impart elasticity, softness, and texture with a chewy texture by using tapioca starch which is very cheap in price compared with other crops.
In addition, the rice cake for rice cake is not easily aged during storage and can be stored for a long period of time. Moreover, even after use for a long period of freeze storage, changes in taste, flavor and texture are very small. Can be used in various products.
Hereinafter, the present invention will be described in detail based on examples. It is to be understood that the terminology, examples and the like used in the present invention are merely illustrative of the present invention in order to more clearly explain the present invention and to facilitate understanding of the ordinary artisan, and should not be construed as being limited thereto.
Technical terms and scientific terms used in the present invention mean what the person skilled in the art would normally understand unless otherwise defined.
The present invention relates to a rice cake composition for tteokbokki comprising tapioca starch, salt and purified water.
The most remarkable feature of the present invention is that tapioca starch is used as a material for tteokbokki rice cake. By using tapioca starch, it is possible not only to give elasticity, softness and high-quality and chewy texture, It is possible to provide rice cake for tteokbokki with little change in texture and texture.
Cassava, a raw material of tapioca starch, is originated in South America and is called yam according to the region, and brown algae of similar thickness to sweet potatoes are edible. Cassava is a carbohydrate-rich plant, but it is more dangerous than potato buds because it contains trace amounts of cyanide-based toxins. It is not good to eat raw food as it is, and after soaking in water for a long time, it is boiled or fried to remove toxicity. Toxins are mainly contained in the outer skin, so they are peeled, crushed, washed well with water and precipitated, and then dried to become white tapioca starch.
The cassava, also known as a pig potato, has a very high content of alpha starch and is not difficult to cultivate, so the unit price is much cheaper than other crops.
Preferably, the composition comprises 15 to 80% by weight of tapioca starch, 1 to 10% by weight of salt and 10 to 40% by weight of purified water.
The content of the tapioca starch is preferably 15 to 80% by weight, more preferably 30 to 70% by weight, and still more preferably 40 to 65% by weight. When the content of the tapioca starch is less than 15% by weight, the elasticity, softness, and texture of the rice cake are deteriorated. When the content of the tapioca starch is more than 80% by weight, a uniform dough can not be formed and aging during storage tends to occur easily.
The salt is added to clarify the color of the prepared rice cakes, to enhance the taste, and to prevent the propagation and decay of microorganisms. The salt content is preferably 1 to 10% by weight. When the content of salt satisfies the above-described range, the produced rice cakes can exhibit a crispy and chewy texture and can be stored for a long period of time without aging during frozen storage.
The content of purified water is preferably 10 to 40% by weight. When the content of the purified water is less than 10% by weight, aging of the prepared rice cake rapidly progresses, If the content is more than 40% by weight, it is difficult to form a dough and a uniform dough can not be formed. Moreover, it is impossible to produce a rice cake cake having a strength, hardness and good texture.
The composition of the present invention may further comprise modified tapioca starch wherein the tapioca starch is modified by oxidation, acid treatment, dextrinization, acetic acid treatment, crosslinking, esterification or etherification.
The modified tapioca starch is used for suppressing aging, improving tackiness, improving viscosity, improving stability, etc. It is preferable that 10 to 50 parts by weight of the modified tapioca starch is used relative to 100 parts by weight of tapioca starch. When the content of the modified tapioca starch satisfies the above-described numerical range, stability and processability of the kneaded product are improved, and the produced rice cakes can maintain a long-lasting mouthfeel and a chewy texture without aging.
The total content of the tapioca starch and modified tapioca starch is preferably 15 to 80% by weight, more preferably 30 to 70% by weight, and still more preferably 40 to 65% by weight based on the total composition. When the total content of the tapioca starch and the modified tapioca starch satisfies the above-described range, the produced rice cakes can exhibit a satisfactory and chewy texture and can be stored for a long period of time without aging during freezing storage.
The composition of the present invention may further comprise caramel in order to impart a coloring effect and improve taste, flavor, texture and the like, and the content of caramel is preferably 1 to 10% by weight. When the content of caramel satisfies the above-described numerical range, the produced rice cakes can exhibit a satisfactory and chewy texture and can be stored for a long period of time without aging during frozen storage.
The rice cake cake composition of the present invention may further comprise at least one starch selected from corn starch, rice starch, potato starch, taro starch, sweet potato starch, wheat starch, barley starch, taro starch, coconut starch and wheat starch.
The starch prevents aging of the rice cake and prevents the surface of the rice cake from being cracked or deteriorated after thawing, and is preferably used in an amount of 5 to 20 parts by weight based on 100 parts by weight of the tapioca starch. If the content of the added starch satisfies the above-described range, aging can not easily occur during storage and the shelf life can be increased, and the texture of the produced rice cake can be maintained for a long period of time.
In addition, the composition of the present invention can be used for oxidation, acid treatment, dextrinization, acetic acid treatment of at least one starch selected from corn starch, rice starch, potato starch, taro starch, sweet potato starch, wheat starch, barley starch, The modified starch may further contain modified starch modified by treatment, crosslinking, esterification or etherification.
The modified starch is used for suppressing aging, improving tackiness, improving viscosity, improving stability, etc., and it is preferable that 1 to 10 parts by weight of the modified starch is used relative to 100 parts by weight of tapioca starch. When the content of the modified starch satisfies the above-described numerical range, the stability and processability of the kneaded product are improved, and the produced rice cakes can maintain a long-lasting texture and a chewy texture without aging.
The composition of the present invention may simultaneously contain tapioca starch, modified tapioca starch, starch and modified starch.
As a preferred example of the present invention, tapioca starch; Modified tapioca starch; At least one starch selected from corn starch, rice starch, potato starch, taro starch, sweet potato starch, wheat starch, barley starch, taro starch, coconut starch and wheat starch; And modified starch may be used in a weight ratio of 100: 10 to 50: 5 to 20: 1 to 10, preferably 100: 20 to 40: 8 to 15: 3 to 8. When the weight ratio satisfies the above-mentioned numerical range, the defrosting time after freezing is shortened, and the aging of the starch is reduced, and it is possible to maintain the persimmon texture for a long time.
The composition may further comprise rice flour or wheat flour. The rice flour or wheat flour serves to improve the hardness and strength of the rice cake. The content is preferably 1 to 10% by weight. If the content is less than 1% by weight, the effect of increasing the hardness and strength of the rice cake is insignificant. If the content is more than 10% by weight, the texture and chewy texture may be lowered and the taste, flavor and texture of the rice cake may be deteriorated after thawing.
The grain size of the rice flour or wheat flour of the present invention is preferably 0.01 to 5 mm, more preferably 0.05 to 1 mm. When the particle diameter of the powder satisfies the above-described numerical range, the processability is improved when mixed with tapioca starch and purified water, so that a homogeneous kneaded product can be formed, and the produced rice cakes can maintain a long-lasting texture.
In addition, two kinds of powders having different particle diameters can be used at the same time. Powder having a particle diameter of 0.01 to 0.1 mm and powders having a particle diameter of 0.5 to 2 mm can be mixed. Due to the use of powders having different particle diameters, the processability of tapioca starch, purified water and rice flour or flour powder is improved and the texture of the prepared rice cake is also increased.
The rice flour or wheat flour of the present invention is preferably coated with at least one coating selected from tapioca starch, cellulose, chitosan, curdlan, guar gum, xanthan gum and gum arabic.
By using the coating powder, it is possible to improve the processability and the bonding property when mixing with the tapioca starch to produce a homogeneous kneaded product, and the produced rice cakes can maintain a long-lasting texture and a chewy texture without aging.
The thickness of the coating can be appropriately adjusted by varying the content ratio of the coating agent and the powder, and it is preferable that 1 to 20 parts by weight of the coating agent is used for 100 parts by weight of the rice flour or wheat flour. Examples of the coating method include a method of immersing a powder of a predetermined size in a coating liquid, a method of spraying a coating liquid on the powder, and the like.
Coating powder coated with a coating agent and uncoated powder may be used simultaneously to improve processability and texture.
The present invention also relates to a method for preparing a rice cake cake, comprising the steps of: mixing and kneading a mixture comprising tapioca starch, modified tapioca starch, salt and purified water; Boiling the composition; Molding the cooked composition to prepare rice cake cake; And rapidly freezing and storing the prepared rice cakes, and the total content of the tapioca starch and modified tapioca starch is 15 to 80% by weight.
The steaming step is a step of steaming the rice cake composition under a high temperature steam, preferably at 80 to 130 DEG C for 10 to 60 minutes to prepare a mature composition.
The cooked composition is prepared from rice cake cake using a rice cake molding machine, and then cut into a predetermined length.
The rice cake cut to a certain length is cooled rapidly to low temperature and stored frozen at the same time as the packaging.
The tteokbokki rice cake of the present invention is not easily aged during storage and can be stored for a long period of time. Moreover, even if it is used after being stored for a long period of time, the taste, flavor, texture and the like are very little change. Can be used in various products.
Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples. The following examples are intended to illustrate the practice of the present invention and are not intended to limit the scope of the present invention.
(Example 1)
A mixture containing 70% by weight of tapioca starch, 3% by weight of salt and 27% by weight of purified water was mixed and kneaded to prepare a rice cake cake composition for tteokbokki.
The rice cake composition was matured at 110 DEG C for 20 minutes to prepare a matured composition.
The cooked composition was made into a rice cake cake using a rice cake molding machine, and then cut into a length of 8 cm.
The cut rice cakes were cooled and stored frozen at -20 캜 for 10 days.
The frozen rice cake was thawed at room temperature for 2 hours, boiled in boiling water for 5 minutes, and drained.
(Example 2)
Except that tapioca starch 12 wt%, salt 3 wt% and purified water 85 wt% were used.
(Example 3)
Except for using 85% by weight of tapioca starch, 3% by weight of salt and 12% by weight of purified water.
(Example 4)
Except for using 55% by weight of tapioca starch, 15% by weight of acetic acid-treated tapioca starch, 3% by weight of salt and 27% by weight of purified water.
(Example 5)
Except for using 66% by weight of tapioca starch, 4% by weight of acetic acid-treated tapioca starch, 3% by weight of salt and 27% by weight of purified water.
(Example 6)
Except that 40% by weight of tapioca starch, 30% by weight of acetic acid-treated tapioca starch, 3% by weight of salt and 27% by weight of purified water were used.
(Example 7)
A rice cake cake was prepared in the same manner as in Example 1, except that tapioca starch 55% by weight, acetic acid treated tapioca starch 15% by weight, salt 3% by weight, caramel 3% by weight and purified water 24% by weight.
(Comparative Example 1)
Rice cakes were prepared in the same manner as in Example 1 except that 70 wt% of rice flour, 3 wt% of salt and 27 wt% of purified water were used.
In order to compare the flavor and texture of rice cakes for rice cakes made from the above examples and comparative examples, sensory tests were conducted on 50 panelists.
The sensory evaluation was carried out according to the 5-point scale method (5: excellent, 4: excellent, 3: normal, 2: poor, 1: very bad), and the incense, taste, color, texture The results are shown in Table 1 below.
From the results shown in Table 1, the rice cakes of Examples 4 and 7 exhibited the best characteristics in flavor, taste, color, texture, and overall acceptability. In Comparative Example 1 in which tapioca starch was not included, Could know.
Claims (7)
Wherein the composition further comprises a modified tapioca starch.
Wherein the modified tapioca starch is modified by oxidation, acid treatment, dextrinization, acetic acid treatment, crosslinking, esterification, or etherification of tapioca starch.
Wherein the total content of the tapioca starch and the modified tapioca starch is 15 to 80% by weight.
≪ / RTI > wherein the composition further comprises caramel.
Boiling the composition;
Molding the cooked composition to prepare rice cake cake; And
Rapidly cooling the prepared rice cakes, packaging and cryopreserving them,
Wherein the total content of the tapioca starch and the modified tapioca starch is 15 to 80% by weight.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020140160631A KR20160059146A (en) | 2014-11-18 | 2014-11-18 | A rice cake for stir-fried rice cake and a manufacturing method the same |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020140160631A KR20160059146A (en) | 2014-11-18 | 2014-11-18 | A rice cake for stir-fried rice cake and a manufacturing method the same |
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| KR20160059146A true KR20160059146A (en) | 2016-05-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102305394B1 (en) * | 2021-01-20 | 2021-09-24 | 전기평 | manufacturing method inserting consecutively nurungji to the midle of sier-friend rice cake and rice cake using the manufacturing method |
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- 2014-11-18 KR KR1020140160631A patent/KR20160059146A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102305394B1 (en) * | 2021-01-20 | 2021-09-24 | 전기평 | manufacturing method inserting consecutively nurungji to the midle of sier-friend rice cake and rice cake using the manufacturing method |
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